Health-promoting effects of red fruits and fruit juices are already scientifically well described and are mainly attributed to polyphenols. In the form of concentrated fruit juice extracts, the antioxidant and antimicrobial effects of polyphenols could be greatly enhanced and potentially serve as preservatives in foods. In addition, the use of fortified extracts potentially circumvents the problem of low bioavailability or high consumption to achieve physiologically effective concentrations. The work aimed to directly compare different red-colored foods i.e. red fruit juice extracts about their polyphenol content and composition as well as bioaccessibility, antioxidant and antimicrobial properties.

Mary headshotProf Tuba Esatbeyoglu

Prof Tuba Esatbeyoglu studied Food Chemistry at the Technical University of Braunschweig where she received her PhD. Her lecturing degree she received at the University of Kiel. Then she worked for two years at the federal research institute Max-Rubner in Karlsruhe. She was appointed as lecturer at the University of Würzburg. Since 2019 she has been Full Professor of Food Development and Food Quality at the University of Hannover. Her group is dealing with the analysis of secondary plant metabolites and their biological activity.

Prof Tuba Esatbeyoglu, Professor at Leibniz University Hannover E: esatbeyoglu@lw.uni-hannover.de

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Queensland Alliance for Agriculture and Food Innovation hosts science seminars across the disciplines of animal, horticulture, crop, food and nutritional sciences.

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The Queensland Alliance for Agriculture and Food Innovation is a research institute at The University of Queensland supported by the Queensland Government via the Queensland Department of Agriculture and Fisheries.