Cargando…

Concentration of Polyphenolic Antioxidants in Apple Juice and Extract Using Ultrafiltration

The aim of the present work was to study the potential of ultrafiltration with three polyacrylonitrile membranes (1, 10, and 25 kDa) to concentrate polyphenolic antioxidants in apple juice and extract. The permeate flux, total polyphenols, polyphenolic profile, phenolic acid content, and total antio...

Descripción completa

Detalles Bibliográficos
Autores principales:	Dushkova, Mariya, Mihalev, Kiril, Dinchev, Angel, Vasilev, Kiril, Georgiev, Diyan, Terziyska, Margarita
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9693250/ https://www.ncbi.nlm.nih.gov/pubmed/36363587 http://dx.doi.org/10.3390/membranes12111032

Ejemplares similares

Application of Ultrafiltration for Recovery of Polyphenols from Rose Petal Byproduct
por: Dushkova, Mariya, et al.
Publicado: (2023)

Changes in physicochemical profiles and quality of apple juice treated by ultrafiltration and during its storage
por: Cai, Ming, et al.
Publicado: (2020)

Differences in pharmacokinetics of apple polyphenols after standardized oral consumption of unprocessed apple juice
por: Wruss, Jürgen, et al.
Publicado: (2015)

Concentration Polarization in Ultrafiltration/Nanofiltration for the Recovery of Polyphenols from Winery Wastewaters
por: Giacobbo, Alexandre, et al.
Publicado: (2018)

Combining Ultrafiltration and Nanofiltration to Obtain a Concentrated Extract of Purified Polyphenols from Wet Olive Pomace
por: Sánchez-Arévalo, Carmen M., et al.
Publicado: (2023)

Effect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storage
por: Illera, A.E., et al.
Publicado: (2019)

Freeze concentrated apple juice maintains its flavor
por: Yoda, Tsuyoshi, et al.
Publicado: (2021)

Effect of container shape on freeze concentration of apple juice
por: Yoda, Tsuyoshi, et al.
Publicado: (2021)

Melatonin in Apples and Juice: Inhibition of Browning and Microorganism Growth in Apple Juice
por: Zhang, Haixia, et al.
Publicado: (2018)

Apple Fibers as Carriers of Blackberry Juice Polyphenols: Development of Natural Functional Food Additives
por: Buljeta, Ivana, et al.
Publicado: (2022)

Application of High-Pressure Homogenization for Apple Juice: An Assessment of Quality Attributes and Polyphenol Bioaccessibility
por: Marszałek, Krystian, et al.
Publicado: (2023)

Effects of Apple Juice Concentrate, Blackcurrant Concentrate and Pectin Levels on Selected Qualities of Apple-Blackcurrant Fruit Leather
por: Diamante, Lemuel M., et al.
Publicado: (2013)

Red-Fleshed Apple Anthocyanin Extract Reduces Furan Content in Ground Coffee, Maillard Model System, and Not-from-Concentrate Apple Juice
por: Wang, Bin, et al.
Publicado: (2021)

Distribution and Stability of Polyphenols in Juices Made from Traditional Apple Cultivars Grown in Bosnia and Herzegovina
por: Oras, Amila, et al.
Publicado: (2022)

Polyphenols and Antioxidant Activity of Citrus Fiber/Blackberry Juice Complexes
por: Buljeta, Ivana, et al.
Publicado: (2021)

Freezing point temperature is in favor of not‐from‐concentrate apple juice storage
por: Gou, Xiaoju, et al.
Publicado: (2019)

The Effect of Apple Juice Concentration on Cider Fermentation and Properties of the Final Product
por: Rosend, Julia, et al.
Publicado: (2020)

Visualization data on concentrating apple juice with a trinitarian crystallization suspension freeze concentrator
por: Qin, Frank G.F., et al.
Publicado: (2019)

Protective effects of Egyptian cloudy apple juice and apple peel extract on lipid peroxidation, antioxidant enzymes and inflammatory status in diabetic rat pancreas
por: Fathy, Samah M., et al.
Publicado: (2016)

Effect of Pectinolytic Enzyme Pretreatment on the Clarification of Cranberry Juice by Ultrafiltration
por: Perreault, Véronique, et al.
Publicado: (2021)

Aggregation and Conformational Changes in Native and Thermally Treated Polyphenol Oxidase From Apple Juice (Malus domestica)
por: Murtaza, Ayesha, et al.
Publicado: (2018)

Comparison of Two Methods, UHPLC-UV and UHPLC-MS/MS, for the Quantification of Polyphenols in Cider Apple Juices
por: Verdu, Cindy F., et al.
Publicado: (2013)

Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice
por: Boudreau, Thomas F., et al.
Publicado: (2017)

Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917
por: Li, Zhongxi, et al.
Publicado: (2018)

Influence of In Vitro Digestion on Antioxidant Activity of Enriched Apple Snacks with Grape Juice
por: Pavez-Guajardo, Constanza, et al.
Publicado: (2020)

Implementation of the HACCP System for Apple Juice Concentrate Based on Patulin Prevention and Control
por: Duan, Shuaishuai, et al.
Publicado: (2023)

The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties
por: Grobelna, Anna, et al.
Publicado: (2019)

The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples
por: Samborska, Kinga, et al.
Publicado: (2019)

Polyphenolic Compounds Analysis of Old and New Apple Cultivars and Contribution of Polyphenolic Profile to the In Vitro Antioxidant Capacity
por: Kschonsek, Josephine, et al.
Publicado: (2018)

Antioxidant Activity Improvement of Apples Juice Supplemented with Chitosan-Galactose Maillard Reaction Products
por: Hafsa, Jawhar, et al.
Publicado: (2019)

Effects of Fruit Storage Temperature and Time on Cloud Stability of Not from Concentrated Apple Juice
por: Wang, Haifen, et al.
Publicado: (2022)

Chemical composition and antioxidant-prooxidant potential of a polyphenolic extract and a proanthocyanidin-rich fraction of apple skin
por: Mendoza-Wilson, Ana María, et al.
Publicado: (2016)

Ultrasound-Assisted Extraction, Centrifugation and Ultrafiltration: Multistage Process for Polyphenol Recovery from Purple Sweet Potatoes
por: Zhu, Zhenzhou, et al.
Publicado: (2016)

The Influence of Ultrafiltration of Citrus limon L. Burm. cv Femminello Comune Juice on Its Chemical Composition and Antioxidant and Hypoglycemic Properties
por: Loizzo, Monica Rosa, et al.
Publicado: (2019)

First Survey of the Vascular and Cryptogam Flora on Bulgaria’s Ancient Mounds
por: Apostolova, Iva, et al.
Publicado: (2022)

Pure Polyphenols and Cranberry Juice High in Anthocyanins Increase Antioxidant Capacity in Animal Organs
por: Bariexca, Tracy, et al.
Publicado: (2019)

Influence of Centrifugation and Transmembrane Treatment on Determination of Polyphenols and Antioxidant Ability for Sea Buckthorn Juice
por: Wu, Dan, et al.
Publicado: (2023)

Effect of Apple Juice Enrichment with Selected Plant Materials: Focus on Bioactive Compounds and Antioxidant Activity
por: Gil, Katarzyna Angelika, et al.
Publicado: (2022)

Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process
por: de Cássia Martins Salomão, Beatriz, et al.
Publicado: (2014)

Effect of Wheatgrass Juice on Nutritional Quality of Apple, Carrot, Beet, Orange and Lemon Juice
por: Grubišić, Sanja, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_sigfnl6jstsm1euv4fh07nnni0