Conventional and non-conventional extraction of functional compounds from jiotilla (Escontria chiotilla) fruits and evaluation of their antioxidant activity

Abstract

totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

Investigation of the potential of Rosa damascena vinegar fermented with probiotic lactic acid bacteria as a functional food

“…The total phenolic contents in rose vinegar were determined using the Folin-Ciocalteau colorimetric method, and the results were expressed in milligrams of gallic acid equivalent per liter (mg GAE/L) (Hasperué et al, 2016;Franco-Vásquez et al, 2023).…”

Spray-drying of Escontria chiotilla fruit juice: effect of the process variables on yield and physicochemical properties

“…Some authors have studied the pigment content in jiotilla fruit and its microencapsulation by spraydrying. Soriano-Santos et al (2007) identified the red pigment of this fruit as betalains, which are used as natural colorants for red shades in the food industry (Bazaria and Kumar, 2017;Franco-Vásquez et al, 2023;Ravichandran et al, 2014;Stintzing et al, 2005). These authors identified that betalains from jiotilla pulp were composed of 119 ± 3.1 mg betaxanthins/kg fruit and 89 ± 6.5 mg betacyanins/kg fruit, these values represent the 19.7 ± 2.3 % of betacyanin and 41.8 ± 0.6 % of betaxanthins compared to beet, which is the only betalain-based commodity commercially used (Bazaria and Kumar, 2017;Ravichandran et al, 2014;Stintzing et al, 2005).…”

Screening of stability of Moringa oleifera seed oil under extended frying conditions

“…There is an imperative need to find new or unconventional sources of food, nutrients, and micronutrients (Alpizar-Reyes et al, 2022;Franco-Vásquez et al, 2023). One of the most demanded inputs in the food industry is the use of edible oils, especially those that provide unsaturated fatty acids.…”