Publications by authors named "Michele Amendoeira Giaconia"
Article Synopsis
- * Recent research has focused on maintaining the properties of these bioactive compounds, with nanotechnology emerging as a promising solution.
- * The study involved creating nanofibers from fermented jussara pulp using polyethylene oxide, resulting in fibers with a diameter of 101.2 ± 26.2 nm, while also showing that fermentation can preserve or boost the antioxidant activity of anthocyanins.
Evaluation of freeze-dried milk-blackberry pulp mixture: Influence of adjuvants over the physical properties of the powder, anthocyanin content and antioxidant activity.
Matheus Boeira Braga Priscilla Carvalho Veggi Milene Costa Codolo Michele Amendoeira Giaconia Camila Lopes Rodrigues
Food Res Int
November 2019
The blackberry fruit (Rubus spp.) presents an attractive color ranging from purple red to blue, due to the high content of bioactive compounds, such as anthocyanins. Bioactive compounds have antioxidant properties, acting as free radical scavengers and are also frequently linked to the prevention of cardiovascular and other chronic diseases.
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