The fruit production and processing in Central America and Mexico are discussed in this chapter, considering the volume of production, the competitiveness that this crops have in the region and world, and some sociocultural ...

Vacuum and atmospheric deep-frying were employed to obtain blackberry-based snacks using unripe papaya as matrix. Papaya slices were osmotically impregnated with blackberry juice and fried between 126°C and 154°C at ...

The variability of the physicochemical composition, carotenoid and polyphenol contents and hydrophilic antioxidant capacity of fresh peach palm (Bactris gasipaes) fruit was studied with a view to its exploitation as a ...

Abnormal glucose metabolism, hyperlipidaemia profiles and high levels of radical oxygen species (ROS) are classic features of diabetes. This study evaluates the effect of the consumption of two different blackberry beverages ...

This study evaluated the effects of mechanical and enzymatic pretreatments on the extraction of anthocyanins and ellagitannins from blackberries. Continuous pressing yielded significantly higher turbidity values and content ...

Jicaro seeds (Crescentia alata) are widely consumed in Central America, primarily as a popular tasty and nutritious beverage called “horchata”. Seeds are roasted to develop a specific aroma through a process that has never ...

An innovative process combining roasting and tempering was proposed to promote puffing and mechanical dehulling of jicaro seeds. Roasting was performed at three temperatures (120 °C, 140 °C, and 160 °C) and for six residence ...

Nanofiltration membranes with molecular weight cut‐off around 200 Da were evaluated to concentrate anthocyanins and ellagitannins in a blackberry juice. Temperature was 30°C and cross‐flow velocity 0.3 m/s. Transmembrane ...

Berries are commonly consumed as juice, and juice-processing conditions could affect their bioactive compounds. This study evaluated the effect of thermal treatments on the antioxidant capacity of blackberry juice polyphenols. ...