Fruit-Carrot-Based Smoothies as Innovative Products with a Complex Matrix of Bioactive Compounds Effected on Activities of Selected Digestive Enzymes and Cholinesterases In Vitro.

In this study, four different carrot varieties (purple, yellow, white, and orange) were used in the production of smoothies with raspberry, apple, pear, strawberry, and sour cherry juices. The in vitro inhibition effects against α- amylase, α- glucosidase, pancreatic lipase, acetylcholinesterase, and butyrylcholinesterase were measured, bioactive compounds, physicochemical characteristics, including sensorial features were described. The antioxidant activities of the studied samples were analyzed using the ORAC, ABTS, and FRAP methods.

Comparison of life cycle assessments and nutritional contents of soy protein and wheat protein (seitan) based vegan bacon products for human and environmental health.

Background: High amounts of meat consumption cause cardiometabolic diseases and higher mortality rates. Animal farming creates the highest amounts of methane emissions as a result of manure. Therefore, plant-based meat analogues are popular among flexitarian, vegetarian and vegan consumers.

Possibility to use the different sizes and colors of carrots for the production of juices - comparison of bioactive compounds, nutritional quality, pro-health properties, and sensory evaluation.

Background: Carrot is a popular vegetable consumed by people of all age groups and is used in various food products because of its high nutritional content, especially vitamin A.

Results: In the present study, colorful fresh carrot juices of 12 carrot varieties were investigated for in vitro antidiabetic, anti-aging, and anti-obesity activities with antioxidant potential by ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and FRAP (ferric reducing ability of plasma) assays. The studied juices were also compared for physicochemical characteristics: titratable acidity, pH, pectin content, total soluble solids, dry mass, ash, viscosity, turbidity, osmolality, and color.