ArticleMolecules (Basel, Switzerland)2021
Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 29 citations in OpenAlex.
- Assessment of Fatty Acid Profile, Mineral Composition, and Antioxidant Activity of Fermented Whey Beverages from Organic Cow and Goat Whey with the Organic Sea Buckthorn or Rosehip Juices.Molecules (Basel, Switzerland) · 2026Article
- Development of Functional Dairy Byproducts-based Beverages Using Rutab Date and Probiotic Apilactobacillus Kunkeei EABW06.Probiotics and antimicrobial proteins · 2026Article
- Bioactive pigments in functional foods: Insights into their diversity, extraction, and applications.Food science and biotechnology · 2025Review
- Inhibition ofFood science of animal resources · 2025Article
- Nutritional, physicochemical, and antioxidant characterization of pomegranate, beetroot, and carrot concentrates supplemented functional whey beverages.Food chemistry: X · 2025Article
- Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation.Foods (Basel, Switzerland) · 2023Review
- A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry.Molecules (Basel, Switzerland) · 2023Review
- Antioxidant Potential of the Sweet Whey-Based BeverageAntioxidants (Basel, Switzerland) · 2022Article
- Metabolic Profiling and Transcriptional Analysis of Carotenoid Accumulation in a Red-Fleshed Mutant of Pummelo (Molecules (Basel, Switzerland) · 2022Article
- Antioxidants of Fruit Extracts as Antimicrobial Agents against Pathogenic Bacteria.Antioxidants (Basel, Switzerland) · 2022Review
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The study assesses the antioxidant activity, total phenolic content, total flavonoids content and lipophilic pigments (β-carotene, chlorophyll a, chlorophyll b) content in homemade and marketed fruit and vegetable whey beverages and fruit and vegetable mousses. All of the tests were performed using spectrophotometric methods. The highest polyphenol content was found in the homemade green whey beverage W1G (541.95 mg/100 g) and the lowest in the market green whey beverage W2G (46.18 mg/100 g). In the fruit and vegetable mousses under study, the highest content of polyphenolic compounds was determined in the red mousse R3 (76.41 mg/100 g). The highest content of flavonoids was observed in the homemade orange whey beverage W1O (63.06 mg/100 g) and in the green mousse G2 (69.80 mg/100 g). The values of the antioxidant activity of whey beverages and mousses varied depending on the composition. The highest content of β-carotene was identified in homemade orange whey beverage (4.36 mg/100 g) and in orange mousses (in range 1.10-2.24 mg/100 g), while chlorophylls a and b-in homemade green whey beverage W1G (3.00 mg/100 g and 1.31 mg/100 g respectively) and in green mousses (chlorophyll a in range 0.54 to 1.42 mg/100 g and chlorophyll b in range 0.13 to 0.32 mg/100 g).
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.