Autophagy related genes mediated mitophagy in yeast, mammals and higher plants.

Autophagy is classified into macro-autophagy and micro-autophagy. Two major types of autophagy in the complex eukaryotic organism are microautophagy and macroautophagy. During microautophagy, cytoplasmic components that need to be degraded are taken up by lysosomes in animals and by vacuole in yeast and plants via the invagination of tonoplast.

Retention and stability of bioactive compounds in functional peach beverage using pasteurization, microwave and ultrasound technologies.

The peach functional beverages pasteurized for 10 min at 90 °C, microwaved for 1.5 min at 850 W of power and sonicated for 90 min at 20 kHz of frequency were selected to keep in storage for up to 30 days in refrigerator to examine the changes happened to their physicochemical characteristics and functional components. It was observed that the pH and the cloud values of all processed juice samples reduces with the storage time, whereas, the total soluble solids almost remain consistent particularly in microwave and ultrasound treated samples.

Functional quality of optimized peach-based beverage developed by application of ultrasonic processing.

The influence of thermal treatment (at 90°C for 10 min) and sonication (at 20 kHz and 130 W for 30, 60, and 90 min on room temperature) on the physicochemical properties, bioactive compounds, antioxidant activity, and organic acids of fresh formulated functional peach beverage was investigated. The results indicated that conventional pasteurization and sonication treatment did not show any significant changes in pH value and Brix amount of juice, and however, a rise in cloud value was observed under all processing conditions. The thermal treatment caused the decrement in total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (assessed by diphenyl dipicryl hydrazyl (DPPH), ferric ion reducing antioxidant power (FRAP) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)), and organic acids of juice, whereas sonication treatment for 90 min increased maximum the activity of bioactive compounds (TPC: 600.