ArticleFood technology and biotechnology2022
Lemon Juice Formulations Modulate
Article in Food technology and biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Synergistic Anticancer and Certain Biochemical Events Impact ER+ MCF-7 Breast Cancer Cells by Local "Citrullus colocynthis-Lemon Fruit" Hydroethanolic Extract Combination.Asian Pacific journal of cancer prevention : APJCP · 2025Article
- Valorisation of Beetroot Peel for the Development of Nutrient-Enriched Dehydrated Apple Snacks.Foods (Basel, Switzerland) · 2025Article
- Combined effect of thermosonication and natural preservatives on the quality of sugarcane juice.Food chemistry: X · 2025Article
- Lemon juice pretreatment as a strategy to preserve the quality and enhance the texture of cooked potato slices of different sizes.Food chemistry: X · 2024Article
- Effect of Protein, Carbohydrate, and Oil on Phytochemical Bioaccessibility and Bioactivities of theMolecules (Basel, Switzerland) · 2024Article
- Impact of thermal processing on polyphenols, carotenoids, glucosinolates, and ascorbic acid in fruit and vegetables and their cardiovascular benefits.Comprehensive reviews in food science and food safety · 2024Review
- Assessment of bioactive compounds, antioxidant properties and morphological parameters in selected microgreens cultivated in soilless media.Scientific reports · 2024Article
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Research background: Experimental approach: The content of polyphenols and other abundant compounds including nitrates, oxalic acid and l-ascorbic acid in spinach formulation with various volume fractions of lemon juice were measured in predigested and digested samples using Results and conclusions: The highest increases in total polyphenols, total flavonoids, total phenolic acids, oxalic acid and nitrate content were noted in predigested and almost all digested spinach samples formulated with the highest volume fraction of lemon juice. In the same sample, the content of individual compounds significantly increased after salivary (l-ascorbic acid), initial ( Novelty and scientific contribution: For the first time the stability and digestive availability of spinach polyphenols, oxalic acid, nitrates and l-ascorbic acid were tested with the addition of different volume fractions of lemon juice. The pH of lemon juice and its l-ascorbic acid content increase the stability and availability of polyphenols in spinach lemon juice formulation during
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