BACKGROUND:Blackberry fruits have recently gained attention because of their considerable amounts of polyphenols. OBJECTIVE:The aim of this study is to compare the physicochemical composition and contents of the main ...

Phytochemicals are highly concentrated in berries, especially polyphenols as anthocyanins and ellagitannins. These compounds have been associated with antioxidant capacity, lipid peroxidation protection, anti-inflammatory ...

The rise in boiling point of blackberry juice was experimentally measured at soluble solids concentrations in the range of 9.4 to 58.4Brix and pressures between 4.9 103 and 9.0 104 Pa (abs.). Different approaches to ...

The rise in boiling point of blackberry juice was experimentally measured at soluble solids concentrations in the range of 9.4 to 58.4Brix and pressures between 4.9 103 and 9.0 104 Pa (abs.). Different approaches to ...

In this study, we evaluated the use of ultrasound as a pretreatment for convective drying of Andean blackberry (Rubus glaucus Benth). For this, a Box-Behnken experimental design was used to study the effect of ultrasound ...

One approach to improving sustainable food production is to add value to fruit by-products, which are currently used as animal feed or discarded, yet may be useful sources of natural antioxidants due to their phenolic ...

The surface and nutraceutical properties have been poorly studied on edible films. The aim of this study was to investigate the surface properties and potential health effects in terms of in vitro digestibility and ...