Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Faith Seke"'
Autor:
Lavhelani Tshilongo, Sephora Mutombo Mianda, Faith Seke, Sunette M. Laurie, Dharini Sivakumar
Publikováno v:
Foods, Vol 13, Iss 11, p 1640 (2024)
Sweet potatoes (Ipomoea batatas) are highly profitable, contribute to food security, and their leaves rich in phytonutrients. This study examined the optimal leaf harvesting stage by harvesting newly formed leaves (leaves 1 to 5) to achieve the highe
Externí odkaz:
https://doaj.org/article/a267277f5a164c9bb57b186d9b9fcb54
Publikováno v:
Antioxidants, Vol 13, Iss 3, p 338 (2024)
Purple sweet potatoes (Ipomoea batatas (L.) genotype) in Southern Africa have a phytonutritional composition and antioxidant properties that can increase incomes and improve nutrition. This study compared the phytonutrient composition and antioxidant
Externí odkaz:
https://doaj.org/article/f006d55259864d4abdc945a58e34e1e2
Publikováno v:
Foods, Vol 13, Iss 6, p 940 (2024)
Due to spoilage microflora and browning, minimally processed fresh-cut fruits have a short shelf life, and over the years, studies have shown the potential of using edible coatings to extend the shelf life and improve the safety of fresh-cut fruits.
Externí odkaz:
https://doaj.org/article/69c0aca9f25a46beb356c93a12e2653c
Publikováno v:
Foods, Vol 12, Iss 21, p 4045 (2023)
Bioactive compounds in red fruits, such as strawberries, are vulnerable to digestion, and encapsulation has become an alternative for their protection. This study aims at encapsulating strawberry juice (SJ) by freeze-drying with pea protein and okra
Externí odkaz:
https://doaj.org/article/5c1082152a7640e4ae0e0982249c63b6
Autor:
Manyasha L. L. Ntsoane, Vimbainashe E. Manhivi, Tinotenda Shoko, Faith Seke, Martin M. Maboko, Dharini Sivakumar
Publikováno v:
Horticulturae, Vol 9, Iss 11, p 1218 (2023)
Microgreens are increasingly valued by consumers for their phytonutritional benefits. There is limited information to growers on the influence of growth media and seed density on antioxidant properties of Brassica microgreens. Therefore, the study wa
Externí odkaz:
https://doaj.org/article/91eb3f4a53bf42ef9a3350c7ae498422
Autor:
Mapula R. Moloto, Stephen A. Akinola, Faith Seke, Tinotenda Shoko, Yasmina Sultanbawa, Jerry L. Shai, Fabienne Remize, Dharini Sivakumar
Publikováno v:
Foods, Vol 12, Iss 8, p 1701 (2023)
This study investigated the effects of Lactiplantibacillus plantarum 75 (LAB 75) fermentation at 37 °C for 48 h on the pH, total soluble solids (TSS), colour, total titratable acidity (TTA), carotenoids, and bioactivities of cowpea leaf smoothies fr
Externí odkaz:
https://doaj.org/article/34d2d0e81be3477386cb24e03b4b1e02
Publikováno v:
Foods, Vol 11, Iss 17, p 2550 (2022)
Natal plum (Carissa macrocarpa) contains anthocyanins, cyanidin 3-O-β-sambubioside (Cy-3-Sa), and cyanidin 3-O-glucoside (Cy-3-G) that possess great bioactive properties. During in vitro gastrointestinal digestion, Cy-3-Sa and Cy-3-G are highly sens
Externí odkaz:
https://doaj.org/article/2893c13bf77247fe8ae104c47b667ba1
Autor:
Faith Seke, Vimbainashe E. Manhivi, Marie Guerin, Tinotenda Shoko, Stephen A. Akinola, Cyrielle Garcia, Fabienne Remize, Retha M. Slabbert, Dharini Sivakumar
Publikováno v:
Foods, Vol 11, Iss 14, p 2116 (2022)
Biopolymeric systems that co-encapsulate probiotics and bioactive compounds ensure timely delivery in the gastrointestinal tract. Cyanidin 3-sambubioside is the dominant anthocyanin in Natal plum (Carissa macrocarpa). This study aims at the co-encaps
Externí odkaz:
https://doaj.org/article/dcd71587e5ad4262863fc49aabe0200b
Autor:
Faith Seke, Vimbainashe E. Manhivi, Tinotenda Shoko, Retha M. Slabbert, Yasmina Sultanbawa, Dharini Sivakumar
Publikováno v:
Foods, Vol 10, Iss 6, p 1420 (2021)
Natal plums (Carissa macrocarpa) are a natural source of bioactive compounds, particularly anthocyanins, and can be consumed as a snack. This study characterized the impact of freeze drying and in vitro gastrointestinal digestion on the phenolic prof
Externí odkaz:
https://doaj.org/article/88bbe2842eda4f50a22e0f8bd60be52b
Publikováno v:
International Journal of Food Science & Technology. 58:1089-1097
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::572c4e773f804376f28a1a043739a487
https://doi.org/10.1111/ijfs.16250
https://doi.org/10.1111/ijfs.16250