Polyphenols of plant origin are a broad family of secondary metabolites that range from
basic phenolic acids to more complex compounds such as stilbenes, flavonoids, and …

Antioxidants are among the most studied topics both in the area of food science and
nutrition. Antioxidants were firstly used as just a food preservative, then it was realized that …

In this work, a novel antioxidant, antibacterial, and biodegradable food packaging film was
elaborated, by incorporating natural kaolin clay (KC) and Ficus carica mediated silver …

The present study examined the effect of Lactobacillus plantarum ATCC14917 fermentation
on the chemical composition and antioxidant activity of apple juice. Apple juice was …

As the most widely consumed fruit in the world, apple (Malus domestica Borkh.) fruits
provide a high level of phenolics and have many beneficial effects on human health. The …

Spectroscopic methods deliver a valuable non-destructive analytical tool that provides
simultaneous qualitative and quantitative characterization of various samples. Apples …

Apple juice is rich in phenolic compounds that are important as natural antioxidants. In turn,
blue honeysuckle berry juice is a valuable source of bioactive ingredients and can be an …

Pectins were extracted from apple pomace with monoactive preparation of endo-xylanase
and endo-cellulase. The process was conducted for 10 h in conditions of pH 5.0 at 40° C …

Hydroxycinnamic acids and flavonoids in apple juices and ciders were studied using liquid
chromatography. Samples were produced from four different Estonian apple cultivars using …

Apples represent a greater proportion of the worldwide fruit supply, due to their availability
on the market and to the high number of existing cultivar varieties and apple-based products …