scholarly journals Coating of Fruits and Vegetables based on Natural Sources: An Alternative to Synthetic Coating

2018 ◽  
Vol 8 (2) ◽  
Author(s):  
J.J. Jankar
Keyword(s):  
Fruits And Vegetables ◽  
Natural Sources ◽  
Synthetic Coating

scholarly journals A comparative study of the chemical composition and antioxidant value of fruits and vegetables

2021 ◽  
Vol 845 (1) ◽  
pp. 012082
Author(s):  
OV Perfilova ◽  
K V Bryksina
Keyword(s):  
Chemical Composition ◽  
Dietary Fiber ◽  
Fruits And Vegetables ◽  
The Body ◽  
Regulatory Effect ◽  
Many Body ◽  
Plant Materials ◽  
Natural Sources ◽  
Biochemical Characteristics ◽  
Many Body Systems

Abstract Natural sources of antioxidants are plant materials, which include dietary fiber, oligosaccharides, vitamins, and minerals. Fruits and vegetables are the main natural sources of dietary fiber, vitamins, macro- and microelements and one of the popular ingredients for creating functional products that have a regulatory effect on many body systems and the body as a whole. The article examines the biochemical characteristics of fresh fruits and vegetables in order to highlight the most promising ones for bakeries. As a result of a comprehensive assessment of the biochemical characteristics of fresh fruits and vegetables, the most promising ones for baking were identified.

A Review on Isolation of Acetobacter and Production of Vinegar From Pineapple and Papaya Waste (Peels) Using Acetobacter aceti

2021 ◽  
pp. 272-287
Author(s):  
B. Praveena ◽  
R. Sonashree ◽  
Rashmi R. Halbavi ◽  
J. Bhavana ◽  
Shamsiya Rizwana ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Fruits And Vegetables ◽  
Cost Effective ◽  
Acetic Acid Bacteria ◽  
Acetobacter Aceti ◽  
Natural Sources ◽  
Environmental Deterioration ◽  
Fruit Wastes

India is the second-largest producer of contemporary fruits and vegetables. This leads to generation of a large amount of waste, both solid and liquid. This waste is incautiously or carelessly being thrown without any treatment promoting environmental deterioration. The chapter deals with how these fruit wastes, especially pineapple and papaya peels, which are usually discarded during the processing or consumption of the fruit, are useful in preparation of vinegar, which is termed as a useful product from waste. It also discussed the general characteristics of Acetic acid bacteria, importance of the bacteria, and how it can be isolated by natural sources, which is cost effective. So, the waste peels generated after consuming the fruits and vegetables need not be discarded as waste; instead, it can be used in so many ways to produce useful products.

scholarly journals Supercritical Fluid Extraction and Stabilization of Phenolic Compounds From Natural Sources – Review (Supercritical Extraction and Stabilization of Phenolic Compounds)

2010 ◽  
Vol 4 (1) ◽  
pp. 51-60 ◽  
Author(s):  
Mário Roberto Maróstica Junior ◽  
Alice Vieira Leite ◽  
Nathalia Romanelli Vicente Dragano
Keyword(s):  
Phenolic Compounds ◽  
Supercritical Fluid Extraction ◽  
Supercritical Fluid ◽  
Fruits And Vegetables ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Extraction Process ◽  
Fluid Extraction ◽  
Natural Sources ◽  
Pharmaceutical Industries

Phenolic compounds are components commonly found in fruits and vegetables. Recently, they have been subject of considerable scientific and therapeutic interest mainly due to their antioxidant properties and related healthpromoting benefits, as confirmed by the numerous papers devoted to various properties of these compounds. Thus, the extractions of phenolic compounds with functional properties from natural sources have attracted special interests. Supercritical fluid extraction offers a number of advantages over conventional extraction methods above all in relation to the conditions employed during the extraction process that ensures minimal alteration of the active phenolics and the healing properties could be more easily preserved. This work provides an updated overview on the principal applications of Supercritical fluid extraction in recovery of bioactive phenolics emphasizing the effects of temperature, pressure, addition of co-solvents and time on the extraction yield of these compounds and their antioxidant activities for a possible applications in food, cosmetic or pharmaceutical industries.

Flavonoids in adipose tissue inflammation and atherosclerosis: one arrow, two targets

2020 ◽  
Vol 134 (12) ◽  
pp. 1403-1432 ◽  
Author(s):  
Manal Muin Fardoun ◽  
Dina Maaliki ◽  
Nabil Halabi ◽  
Rabah Iratni ◽  
Alessandra Bitto ◽  
...  
Keyword(s):  
Adipose Tissue ◽  
Fruits And Vegetables ◽  
Metabolic Diseases ◽  
Therapeutic Agents ◽  
Adipose Tissue Inflammation ◽  
Cellular Mechanisms ◽  
Tissue Inflammation ◽  
Cholesterol Levels ◽  
Naturally Occurring ◽  
Pro Inflammatory Cytokines

Abstract Flavonoids are polyphenolic compounds naturally occurring in fruits and vegetables, in addition to beverages such as tea and coffee. Flavonoids are emerging as potent therapeutic agents for cardiovascular as well as metabolic diseases. Several studies corroborated an inverse relationship between flavonoid consumption and cardiovascular disease (CVD) or adipose tissue inflammation (ATI). Flavonoids exert their anti-atherogenic effects by increasing nitric oxide (NO), reducing reactive oxygen species (ROS), and decreasing pro-inflammatory cytokines. In addition, flavonoids alleviate ATI by decreasing triglyceride and cholesterol levels, as well as by attenuating inflammatory mediators. Furthermore, flavonoids inhibit synthesis of fatty acids and promote their oxidation. In this review, we discuss the effect of the main classes of flavonoids, namely flavones, flavonols, flavanols, flavanones, anthocyanins, and isoflavones, on atherosclerosis and ATI. In addition, we dissect the underlying molecular and cellular mechanisms of action for these flavonoids. We conclude by supporting the potential benefit for flavonoids in the management or treatment of CVD; yet, we call for more robust clinical studies for safety and pharmacokinetic values.

Homocysteine Levels Show Significant Differences among Mediterranean Dietary Quality Index Variables Compared to Folate and Vitamin B12 Status in Women

2015 ◽  
Vol 85 (3-4) ◽  
pp. 202-210 ◽  
Author(s):  
Ivona Višekruna ◽  
Ivana Rumbak ◽  
Ivana Rumora Samarin ◽  
Irena Keser ◽  
Jasmina Ranilović
Keyword(s):  
Mediterranean Diet ◽  
Diet Quality ◽  
Quality Index ◽  
Fruits And Vegetables ◽  
Reproductive Age ◽  
Dietary Quality ◽  
Vitamin B ◽  
Cross Sectional ◽  
Poor Diet ◽  
The Mediterranean

Abstract. Results of epidemiologic studies and clinical trials have shown that subjects following the Mediterranean diet had lower inflammatory markers such as homocysteine (Hcy). Therefore, the aim of this cross-sectional study was to assess female diet quality with the Mediterranean diet quality index (MDQI) and to determine the correlation between MDQI, homocysteine, folate and vitamin B12 levels in the blood. The study participants were 237 apparently healthy women (96 of reproductive age and 141 postmenopausal) between 25 and 93 years. For each participant, 24-hour dietary recalls for 3 days were collected, MDQI was calculated, and plasma Hcy, serum and erythrocyte folate and vitamin B12 levels were analysed. Total MDQI ranged from 8 to 10 points, which represented a medium-poor diet for the subjects. The strength of correlation using biomarkers, regardless of group type, age, gender and other measured parameters, was ranked from best (0.11) to worst (0.52) for olive oil, fish, fruits and vegetables, grains, and meat, in this order. Hcy levels showed the best response among all markers across all groups and food types. Our study shows significant differences between variables of the MDQI and Hcy levels compared to levels of folate and vitamin B12 in participants with medium-poor diet quality, as evaluated according to MDQI scores.

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