Bioactive compounds in food and beverages, including fruit juices, are susceptible to degradation or oxidation during processing and storage. This vulnerability can lead to a reduction in nutritional value and overall ...

Abstract: Background: Anthocyanins are natural colorants and bioactive compounds widely distributed among vegetables and fruits. Unfortunately, in fruit juices stored at room temperature monomeric anthocyanins easily convert ...

The aim of this study was to evaluate a hurdle strategy for orange-tangerine (OT) and orange-banana-mango-kiwi-strawberry (OBMKS) juices processing based on UV-C treatment assisted or not by mild heat and the addition of ...

A encapsulação de sucos concentrados de limão e maracujá pelo processo de co-cristalização com sacarose foi avaliada pela determinação de propriedades físicas e fisico-químicas dos produtos obtidos. O processo de ...

The objective of this work was to develop microcapsules containing L. acidophilus LA-02 by complex coacervation associated with crosslinking with transglutaminase to increase the viability of the probiotic culture after ...