Apple (Malus domestica) is widely consumed by consumers from various regions. It contains
a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic …

Background Natural phytochemicals suffer from poor aqueous solubility and storage stability
as well as demonstrate limited bioaccessibility; thus, their effectiveness as food ingredients …

Fresh–cut apple browning has been conventionally tried to control with the help of ascorbic
acid dips, although such antioxidant effect is limited. Lycopene, absent in apple flesh, is the …

Fruit juices are a rich source of the bioactive compounds. Most fruit juices are rich in vitamins
and organic acids that are easily absorbed by the human body. However, improper …

A cryo-macerated must of V. vinifera L. cabernet sauvignon was processed by ultra-high-
pressure homogenisation (UHPH) sterilisation without the use of SO2. The UHPH treatment …

The effect of high-pressure homogenization (HPH) at 100–200 MPa (with up to 5 passes) on
the quality and storage stability of apple juice was investigated. The microbiological quality …

The juice clarification, one of the key steps in juice processing, suffers from haze formation
that results from residual phenolic compounds. In this study, laccase was immobilized on …

Curcumin solid lipid nanoparticles were prepared by microemulsion method, and the
physicochemical properties of these products were characterized. High encapsulation …

Edible coatings have several advantages in preserving foods, such as avoiding water loss,
controlling microbial growth, and reducing the need for preservatives added directly to the …

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary
ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial …