Journal ArticleDOI
Agro-industrial potential of exotic fruit byproducts as a source of food additives
Jesús Fernando Ayala-Zavala,Violeta Vega-Vega,C. Rosas-Domínguez,H. Palafox-Carlos,Jose A. Villa-Rodriguez,Mohammed Wasim Siddiqui,Jorge Dávila-Aviña,Gustavo A. González-Aguilar +7 more
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This article is published in Food Research International.The article was published on 2011-08-01. It has received 492 citations till now. The article focuses on the topics: Functional food & Lipid oxidation.read more
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Natural products as antimicrobial agents
Rabin Gyawali,Salam A. Ibrahim +1 more
TL;DR: The antibacterial activity of natural components from different sources including plants, animals, bacteria, algae and mushrooms, and their potential use in food systems are reviewed.
Journal ArticleDOI
Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil
Larissa Morais Ribeiro da Silva,Evania Altina Teixeira de Figueiredo,Nágila M.P.S. Ricardo,Ícaro Gusmão Pinto Vieira,Raimundo Wilane de Figueiredo,Isabella Montenegro Brasil,Carmen L. Gomes +6 more
TL;DR: Fruit by-products of Brazil obtained during pulp production process presented higher bioactive content than their respective fruit pulps, which is essential for the understanding of their nutraceutical potential and future application in the food industry.
Journal ArticleDOI
Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products
TL;DR: In this article, a review of the nutritional and functional properties of the by-products of food processing and their potential applications as nutritional new ingredients in foods is presented, which suggests a solution for creating a cheaper value-added ingredient which in turn decreases the present ways of disposing these byproducts (which can be harmful to the environment), while also saving the producer's money.
Journal ArticleDOI
Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate.
Ruth Martínez,Paulina Torres,Miguel Angel Meneses,Jorge G. Figueroa,José Ángel Pérez-Álvarez,Manuel Viuda-Martos +5 more
TL;DR: Exotic fruit fibres obtained as co-products in the process to obtain juice may be considered a good source of natural compounds with significant antioxidant activity and a good correlation between total phenol content and antioxidant capacity.
Journal ArticleDOI
Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices
TL;DR: In this article, the authors provide an extensive approach to the field of food (natural/synthetic) colorants, namely those who are currently allowed with established acceptable daily intake (ADI).
References
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Essential oils: their antibacterial properties and potential applications in foods--a review.
TL;DR: In vitro studies have demonstrated antibacterial activity of essential oils (EOs) against Listeria monocytogenes, Salmonella typhimurium, Escherichia coli O157:H7, Shigella dysenteria, Bacillus cereus and Staphylococcus aureus at levels between 0.2 and 10 microl ml(-1).
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Plant Products as Antimicrobial Agents
TL;DR: The current status of botanical screening efforts, as well as in vivo studies of their effectiveness and toxicity, are summarized and the structure and antimicrobial properties of phytochemicals are addressed.
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Biological effects of essential oils - A review
TL;DR: Findings suggest that, at least in part, the encountered beneficial effects of essential oils are due to prooxidant effects on the cellular level.
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Antimicrobial agents from plants: antibacterial activity of plant volatile oils.
H. J. D. Dorman,Stanley G. Deans +1 more
TL;DR: The volatile oils of black pepper, clove, and thyme exhibited considerable inhibitory effects against all the organisms under test while their major components demonstrated various degrees of growth inhibition.
Plant products as antimicrobial agents
Daciana Ciocan,Bara Ioan +1 more
TL;DR: Plants produce a diverse array of secondary metabolites, many of which have antimicrobial activity, which occur as inactive precursors and are activated in response to tissue damage or pathogen attack.