Fruit and Vegetable-Based Beverages—Nutritional Properties and Health Benefits

Buţu, Marian; Rodino, Steliana

doi:10.1016/b978-0-12-816689-5.00011-0

Cited by 41 publications

(38 citation statements)

References 69 publications

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“…They are important in the fight against cancer, have an antimicrobial, antiviral role, and reduce bad cholesterol. They have a nasunin anthocyan which gives the specific black color is a powerful antioxidant and an aid in the fight against free radicals that protect cell membranes (Butu and Rodino, 2019). A study by Di Sotto et al, (2018) reported that DR2B and DR2C extracts, obtained by ethanolic maceration of peel from commercially and physiologically ripe aubergine berries (Brinjal), were studied for the antioxidative cytoprotective properties and anti-HSV-1 activity, in line with the evidence that several antioxidants can impair viral replication by maintaining reducing conditions in host cells…”

Section: Brinjalmentioning

confidence: 99%

Indian Vegetable Diet in Immunity Development against Viral Diseases

Ashok¹,

Kayalvizhi²,

Ravivarman³

2020

Int.J.Curr.Microbiol.App.Sci

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Section: Brinjalmentioning

confidence: 99%

Indian Vegetable Diet in Immunity Development against Viral Diseases

Ashok¹,

Kayalvizhi²,

Ravivarman³

2020

Int.J.Curr.Microbiol.App.Sci

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“…Sun-Waterhouse [22] overviewed the research opportunities in the emerging area of fruit-derived products. Butu and Rodino [23] exploited the synergies between raw materials as ingredients, processing methods, and Orrù et al [20] reviewed the current information available in the literature regarding micronutrient-enriched functional beverages in sport taking into account the athletes' health, sports performance, and recovery. Popular sports drinks represent a compromise that meets the needs of most people in several situations, even if no single formulation is able to fulfill all of them.…”

Section: Introductionmentioning

confidence: 99%

“…Sun-Waterhouse [22] overviewed the research opportunities in the emerging area of fruit-derived products. Butu and Rodino [23] exploited the synergies between raw materials as ingredients, processing methods, and product formulation as new directions and innovations in the natural vegetable and fruit beverages industry. Chandrasekara and Shahidi [24] described the main evidence concerning herbal beverages: these are prepared starting from natural ingredients belonging to different morphological plant parts, namely leaves, stems, roots, fruits, buds, and flowers.…”

Section: Introductionmentioning

confidence: 99%

Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

Nazhand

Souto

Lucarini³

et al. 2020

Beverages

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The growing global interest in functional foods containing nutrients capable of adding possible beneficial health effects is rapidly increasing both interest and consumer demand. In particular, functionalized beverages for their potential positive effect on health e.g., decreasing cholesterol level, lowering sugar, high fiber content, ability to enhance the immune system, and help digestion, have recently received special attention. Among the different beverages available on the market, probiotic dairy and non-dairy products have attracted much attention because of their affordable cost and their numerous therapeutic activities. Fermented milk and yogurt are currently worth €46 billion, with 77% of the market reported in Europe, North America, and Asia. Consumption of dairy beverages has some limitations due for example to lactose intolerance and allergy to milk proteins, thereby leading consumers to use non-dairy beverages such as fruit, grains, and vegetable juices to add probiotics to diet as well as driving the manufacturers to food matrices-based beverages containing probiotic cultures. The purpose of this review article is to evaluate the therapeutic performance and properties of dairy and non-dairy beverages in terms of probiotic, prebiotic, and synbiotic activities.

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“…Orange (Citrus sinensis) is a type of citrus fruit that belongs to the family Rutaceae. It is one of the winter fruits with an excellent source of vitamin C, in addition to some other vitamins such as B1, B2, B3, B5, B6, A, and E. Furthermore, many other essential nutrients are found in orange, for example, the essential potassium, calcium, iron, zinc, and phosphorus (Butu and Rodino, 2019). Orange is very rich in natural antioxidants, and phenolic compounds, being an important source of flavanones, particularly hesperidin and naringenin.…”

Section: Introductionmentioning

confidence: 99%

“…Previous studies have shown that 20% of processed fruits and vegetables are lost due to spoilage (Mailafia et al, 2017). Oranges withstand at room temperature for long enough but can last up to three weeks if kept in the refrigerator (Butu and Rodino, 2019).…”

Section: Introductionmentioning

confidence: 99%

Detecting the Activity of Silver Nanoparticles, Pseudomonas Fluorescens and Bacillus Circulans on Inhibition of Aspergillus Niger Growth Isolated From Moldy Orange Fruits

Hassan¹,

Lawi²,

Banoon³

2020

PTQ

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The improper packaging and storage of oranges (Citrus sinensis) may result in decay it and growth of microorganisms, including Aspergillus spp. these fungi are omnipresent and growing on post-harvest fruits. Certain species of Aspergillus produce toxins that can affect humans and animals health. This study aimed to isolate Aspergillus niger from moldy oranges, test its ability to produce aflatoxin using the Saito and Machida method, and evaluation of their toxicity of some biochemical parameters in white rat males. Moreover, the inhibition efficiency of silver nanoparticles (AgNPs), Pseudomonas fluorescens, and Bacillus circulans were assessed against A. niger isolates. The outcome of screening all nine isolates by the Saito and Machida method has shown the capability of one isolate to produce aflatoxins in large amounts. The filtrate of this isolate showed an increase in the level of GPT and GOT enzymes (24.2 U/ml and 18.3 U/ml) respectively, compared to the non-producing aflatoxins isolate and the control (16.6 and 12.2 U/ml) and (8.5 and 8.2 U/ml) respectively. Glucose level was increased to (130.2 mg/dl) in the rats treated with the filtrate of aflatoxins producer isolate compared to (95 mg/dl) and (86.4 mg/dl) treated with the filtrate of the non-producer isolate and the control respectively. Additionally, the LDL-cholesterol level was reduced to 120.2 mg/dl, and 101 mg/dl with the filtrate producer and the non-producer aflatoxins isolates respectively compared to 144.3 mg/dl for the control. AgNPs have shown an inhibitory effect against A. niger growth with the largest inhibition zone of 28.38 mm at a concentration of 100μl was recorded. On the other hand, Pseudomonas fluorescens and Bacillus circulans have also shown an excellent inhibition rate (100%) at the concentration of 2 g/L of the fungus filtrate. These results exposed that AgNPs are able to inhibit A. niger, and consequently, AgNPs can be used as an antifungal candidate.

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Fruit and Vegetable-Based Beverages—Nutritional Properties and Health Benefits

Cited by 41 publications

References 69 publications

Indian Vegetable Diet in Immunity Development against Viral Diseases

Indian Vegetable Diet in Immunity Development against Viral Diseases

Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

Detecting the Activity of Silver Nanoparticles, Pseudomonas Fluorescens and Bacillus Circulans on Inhibition of Aspergillus Niger Growth Isolated From Moldy Orange Fruits

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