A method for preparing a purple sweet potato concentrate that is free from starch, rich in anthocyanins, phenolic compounds, minerals, and soluble dietary fiber with low viscosity, attractive color, and with natural sweetness is presented. The method first prepares and liquefies the purple sweet potatoes and fixes the colorization by adjusting the pH value. Next, amylase and an enzyme complex of hemicellulase, pectinase, cellulase, glucoamylase and protease are added in sequence under conditions effective to produce the juice with the above mentioned properties. The juice is then centrifuged and membrane-filtered to produce a purified purple sweet potato juice which is vacuum-concentrated to yield a purple sweet potato concentrate. Purple sweet potato powder can be obtained by vacuum drying the sediment and concentrate mixture.

A method for preparing a purple sweet potato concentrate that is free from starch, rich in anthocyanins, phenolic compounds, minerals, and soluble dietary fiber with low viscosity, attractive color, and with natural sweetness is presented. The method first prepares and liquefies the purple sweet potatoes and fixes the colorization by adjusting the pH value. Next, amylase and an enzyme complex of hemicellulase, pectinase, cellulase, glucoamylase and protease are added in sequence under conditions effective to produce the juice with the above mentioned properties. The juice is then centrifuged and membrane-filtered to produce a purified purple sweet potato juice which is vacuum-concentrated to yield a purple sweet potato concentrate. Purple sweet potato powder can be obtained by vacuum drying the sediment and concentrate mixture.

The present invention relates to a phytocomplex or natural concentrate, rich in polyphenol compounds, such as hydroxytyrosol and Oleuropein-aglycone di-aldehyde (3,4-DHPA-EDA), derived from the pressing waters of oil olives and/or from pomace from the olive grinding process, for use in the protection and/or regeneration of body tissues, in particular epithelial tissues. The present invention further relates to a composition comprising said concentrate and to the concentrate and/or composition formulated for oral use for example as a drink, pills or the like, or as a support for topical applications, and the use thereof in the protection and/or regeneration of body tissues, in particular of epithelial tissues.

Production of orange juice is described. Raw orange juice is ultrafiltrated in an ultrafilter, thereby obtaining a UF retentate and a UF permeate. The UF permeate is nanofiltered in a nanofilter, thereby obtaining a NF retentate and a NF permeate. The UF retentate and the NF permeate are mixed and then pasteurized in a pasteurizer. The pasteurized mixture forms the orange juice, which is filled in packages. An orange juice having a reduced sugar content while still providing a favorable taste and color is then obtained.

Provided are compositions comprising super-oxide dismutase and a soluble fiber. The compositions may additionally comprise other antioxidants, vitamins and nutrients, The compositions can be used as dietary supplements and for improving health and well-being.

Provided are compositions comprising super-oxide dismutase and a soluble fiber. The compositions may additionally comprise other antioxidants, vitamins and nutrients, The compositions can be used as dietary supplements and for improving health and well-being.

A method for preparing a filtered beverage includes filtering a raw beverage using a cross-flow ultrafiltration device to produce a solids fraction and a liquid fraction; heating the solids fraction to a temperature of 60° C. or greater to produce a pasteurized solids fraction; microfiltering the liquid fraction through a microfilter having a size cut-off of 1 μm or smaller to produce a microfiltered liquid fraction; and combining the pasteurized solids fraction and the microfiltered liquid fraction to result in the filtered beverage.

A process for obtaining a concentrated flavour mixture from a malt-based beverage, the process comprising: —providing a malt-based fermented liquid; —subjecting the malt-based fermented liquid to a CO.sub.2 or N.sub.2-stripping step or, at least partially, degassing the malt-based liquid, thereby creating a gas stream comprising volatile flavour components; —collecting the gas stream comprising volatile flavour components; and —separating, by a carbon dioxide or N.sub.2 scrubber, at least partially, the CO.sub.2 or N.sub.2 in the gas stream from the volatile flavour components, obtaining a concentrated volatile flavour fraction; —collecting said volatile flavour fraction and packaging the volatile flavour fraction.

Provided are compositions comprising super-oxide dismutase and a soluble fiber. The compositions may additionally comprise other antioxidants, vitamins and nutrients. The compositions can be used as dietary supplements and for improving health and well-being.

Provided are compositions comprising super-oxide dismutase and a soluble fiber. The compositions may additionally comprise other antioxidants, vitamins and nutrients. The compositions can be used as dietary supplements and for improving health and well-being.