Article
Biochemistry & Molecular Biology
Tamara Bakuradze, Peter Meiser, Jens Galan, Elke Richling
Summary: This study found that consuming an aronia juice-based food supplement significantly reduced H2O2-induced DNA strand breaks, but had a low overall effect on background and total DNA strand breaks. This suggests that antioxidant supplements may only have marginal preventive effects under healthy conditions.
Article
Biochemistry & Molecular Biology
Cecile Dufour, Jose A. Villa-Rodriguez, Christophe Furger, Jacob Lessard-Lord, Camille Gironde, Mylene Rigal, Ashraf Badr, Yves Desjardins, Denis Guyonnet
Summary: Aronia berries exhibit broad cellular antioxidant effects, with proanthocyanidins being the major contributors. Polyphenol metabolites may contribute to the overall antioxidant effect of such extract.
Article
Environmental Sciences
Alica Navratilova, Marek Kovar, Jana Kopcekova, Jana Mrazova, Anna Trakovicka, Miroslava Pozgajova
Summary: This study found that acrylamide inhibits cell growth and causes oxidative stress in Schizosaccharomyces pombe, resulting in cell division arrest. However, supplementation with Aronia juice can alleviate the toxic effects of acrylamide by improving the antioxidant capacity and metabolic activity of cells. The protective effect of Aronia juice is dose-dependent, with a 2% solution showing higher cellular defense compared to a 1% solution.
JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES
(2023)
Article
Food Science & Technology
Tian Yi, Wei Fang, Xiaoqing Xie, Bo Yuan, Mei Lu, Changmou Xu
Summary: The study showed that high pressure processing (HPP) significantly extended the microbial shelf-life of aronia berry juice and preserved more phenolic compounds and antioxidant activities compared to thermal treatment, which, although effective, caused faster degradation of polyphenols.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Chemistry, Applied
Tuba Esatbeyoglu, Annik Fischer, Alessandra D. S. Legler, Manolya E. Oner, Henrik F. Wolken, Magdalena Kopsel, Yesim Ozogul, Gulsun Ozyurt, Daniela De Biase, Fatih Ozogul
Summary: Water kefir made with aronia pomace showed less reduction in phenolic, flavonoid and anthocyanin content compared to kefir made with aronia juice during fermentation. It also demonstrated greater antioxidant activity. Sensory evaluation indicated no difference in overall acceptability, taste, aroma/odor, and turbidity before and after fermentation. These findings suggest the potential of aronia pomace in water kefir production.
Article
Chemistry, Physical
Yan Wang, Xuewen Ni, Mengting Wen, Shangrong Lou, Weilu Xiao, Zhiming Gao
Summary: The study developed and assessed konjac glucomannan-based films (KZGO) enriched with Ocimum gratissimum L. essential oil (OGEO) Pickering emulsion stabilized by zein-gallic acid nanoparticles, for inhibiting oxidation of walnuts during storage. Various properties of KZGO films were investigated, including their formation, structure, interactions, thermal stability, mechanical properties, barrier properties, and antioxidant activity. Results showed that the KZGO films exhibited improved properties and enhanced antioxidant activity, making them suitable for walnut preservation.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2023)
Article
Chemistry, Multidisciplinary
Grazyna Cacak-Pietrzak, Dariusz Dziki, Urszula Gawlik-Dziki, Natalia Parol-Nadlonek, Stanislaw Kalisz, Anna Krajewska, Sylwia Stepniewska
Summary: The aim of this study was to analyze the physicochemical and sensory properties of wheat bread enriched with chokeberry pomace. The addition of pomace increased water absorption, caused a decrease in dough stability, and resulted in decreased bread volume and increased crumb hardness. However, the pomace-enriched bread had higher contents of minerals, dietary fiber, phenolic compounds, and antioxidant activity. Sensory evaluation suggested that 3% addition of pomace should be the maximum. The addition of 3% pomace increased dietary fiber, ash, fat, and phenolics content, while reducing protein and carbohydrate content.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Multidisciplinary
Kristina Habschied, Jelena Nisevic, Vinko Krstanovic, Ante Loncaric, Kristina Valek Lendic, Kresimir Mastanjevic
Summary: By adding chokeberry juice, a functional beverage with high antioxidant potential and no added sugars was developed, which can be consumed by people of all age groups. Further improvements were made by adding mint essential oil and carbonation. The polyphenol content, antioxidative activity, and nutritional value of the beverage were also analyzed.
APPLIED SCIENCES-BASEL
(2023)
Article
Plant Sciences
Violeta Nour
Summary: This study aimed to develop a new functional food product by adding black chokeberry juice to apple juice, in order to increase the dietary consumption of bioactive compounds. Results showed that the addition of black chokeberry juice enhanced the physicochemical and antioxidant properties of the juice, but also led to higher losses of anthocyanins and polyphenols.
Article
Food Science & Technology
Cristiane de Freitas Rodrigues, Jean Ramos Boldori, Marcell Valandro Soares, Sabrina Somacal, Tatiana Emanuelli, Aryele Izaguirry, Francielli Weber Santos Cibin, Paula Rossini Augusti, Cristiane Casagrande Denardin
Summary: Goji berry juice exerts toxic effects on Caenorhabditis elegans, promoting premature aging. Further studies in mammals are needed before its consumption can be recommended.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Nutrition & Dietetics
Jinghong Wang, Margaret Anne Brennan, Charles Stephen Brennan, Luca Serventi
Summary: This study demonstrates that substituting part of durum wheat semolina with pomace, juice, or puree from spinach and red cabbage can significantly reduce the area under the curve of in vitro starch digestion and increase the antioxidant capacity of the resulting pasta.
Article
Food Science & Technology
Justyna Szczepanska, Sylwia Skapska, Krystian Marszalek
Summary: High-pressure homogenization (HPH) at 100-200 MPa significantly impacted the microbiological quality and oxidoreductase activity of apple juice, leading to tissue disintegration and viscosity reduction. Vitamin C decreased by 62%, while TPC increased by 20% after HPH. Significant correlations were observed between antioxidant activity, TPC, and individual polyphenols.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Environmental Sciences
Yashfa Tanveer, Humaira Yasmin, Asia Nosheen, Sajad Ali, Ajaz Ahmad
Summary: Arsenic contamination poses a serious threat to agricultural plants. A combination of As tolerant plant growth promoting bacteria, zinc oxide nanoparticles, and oxalic acid has been found to alleviate As toxicity in Luffa acutangula by improving plant growth, metabolism, and defense mechanisms, as well as reducing As bioaccumulation.
ENVIRONMENTAL POLLUTION
(2022)
Article
Biochemistry & Molecular Biology
Dongwei Wang, Yani Deng, Lei Zhao, Kai Wang, Dongmei Wu, Zhuoyan Hu, Xuwei Liu
Summary: This study aimed to explore the potential of GABA and fermented litchi juice enriched with GABA (FLJ) in protecting against obesity in a high-fat diet mouse model. Supplementation of GABA and FLJ showed an anti-obesogenic effect by reducing body weight gain, fat accumulation, and oxidative damage, and improving serum lipid profile and hepatic function. Sequencing of fecal samples indicated that GABA and FLJ intervention had different regulatory effects on gut microbiota dysbiosis induced by the high-fat diet.
Article
Environmental Sciences
Rohit Gautam, Eepsita Priyadarshini, Jay Prakash Nirala, Ramovatar Meena, Paulraj Rajamani
Summary: The study found that continuous exposure to electromagnetic radiation can lead to oxidative stress, inducing biochemical changes in rat sperms. However, Punica granatum extract has a protective role against oxidative damage induced by EM radiation.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
