Combined Effect of High Hydrostatic Pressure and Proteolytic Fraction P1G10 from Latex against in Grape Juice.

The effect of high hydrostatic pressure (HHP) and the proteolytic fraction P1G10 from papaya latex was studied to find out whether a synergy exists in the growth inhibition of in grape juice, contributing to the improvement of conservation techniques and extending the shelf life and quality of food products. Grape juice (GJ) diluted to 16 °Brix with a water activity (a) of 0.980 was prepared from a concentrated GJ and used in this study.

Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage ( var. ) Processed by Convective Drying at Different Temperatures.

Parkinson's disease (PD) is the second most common neurodegenerative disorder, and no efficient therapy able to cure or slow down PD is available. In this study, dehydrated red cabbage was evaluated as a novel source of bio-compounds with neuroprotective capacity. Convective drying was carried out at different temperatures.

Dietary fibre in processed murta ( Turcz) berries: bioactive components and antioxidant capacity.

Unlabelled: In this study the dietary fibre (DF) of fresh and processed murta berries was characterised with respect to bioactive and antioxidant properties. DF content was determined by three different methods (AOAC, dialysis membrane and indigestible fraction methods) comparing their effectiveness. The antioxidant activity of phenolic compounds (PC) in purée, fruit leather and isolated DF of murta berries was evaluated by DPPH and ORAC assays.

Total phenolics, anthocyanin profile and antioxidant activity of maqui, Aristotelia chilensis (Mol.) Stuntz, berries extract in freeze-dried polysaccharides microcapsules.

The effect of different polysaccharides combinations on the stability of maqui extract was studied in order to design functional foods, dietary supplements or natural colorants. Encapsulation by freeze-drying using maltodextrin, gum Arabic and inulin at 10, 20 and 30% was performed and phenolics, anthocyanin, antioxidant capacity and color difference of the microcapsules were determined. The stability of the bioactives after 60 days storage at 25 °C was also evaluated, along with analysis of a, adsorption isotherm, and microstructure to characterize the powders.

Nutritional and organoleptic properties of murta (Ugni molinae Turcz) berries impregnated with Lactobacillus casei var. rhamnosus and dehydrated by different methods.

This work evaluated nutritional and organoleptic properties of murta, a Chilean native berry, impregnated with Lactobacillus casei var. rhamnosus and dehydrated by different methods: freeze- (FD), convective- (CD) and vacuum- (VD) drying. Scanning electron microscopy revealed that L.

Phytochemical components and amino acid profile of brown seaweed as affected by air drying temperature.

The effects of different drying temperatures between 40 and 80 °C on bioactive constituents and antioxidant activity of edible sub Antarctic brown seaweed, were studied. Dietary fibre, amino acids profile, pigments (chlorophyll and carotenoids), vitamin E, total phenolics and total flavonoids as well as antioxidant activity were determined, beside a measurement of the chromatic coordinates. The brown seaweed had a high content of dietary fibre and was rich in essential amino acids and drying between 40 and 80 °C did not influence significantly dietary fibre content nor the level of essential amino acids that remained around 44%.