Influence of Pomace Matrix and Cyclodextrin Encapsulation on Olive Pomace Polyphenols’ Bioaccessibility and Intestinal Permeability [PDF]
Nutrients, 2020 Olive pomace is a rich source of biologically active compounds, mainly polyphenols. Recently, an efficient and sustainable cyclodextrin (CD)-enhanced extraction was developed. It enabled a relatively simple formulation of high-quality olive pomace extracts (OPEs) that can be used as alternative sources of olive-derived polyphenols in the nutrition and ...
Kristina Radić +2 more
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Dried Destoned Virgin Olive Pomace: A Promising New By-Product from Pomace Extraction Process [PDF]
Molecules, 2021 At present the olive oil industry produces large amounts of secondary products once considered waste or by-products. In this paper, we present, for the first time, a new interesting olive by-product named “dried destoned virgin olive pomace” (DDVOP), produced by the pomace oil industry.
Benincasa C. +5 more
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Sustainable applications of grape pomace for the production of functional foods [PDF]
, 2023 openGrape pomace (GP) represents a by-product of the wine industry rich in bioactive compounds, including dietary fibre and polyphenols. With millions of tons of grapes produced annually, a considerable portion is directed towards winemaking, generating ...
NESTOR, MARIA
core
The research and analysis of the physico-chemical composition of irga and chokeberry
Алматы технологиялық университетінің хабаршысы, 2023 Recently, there has been a need to conduct research on obtaining food additives based on natural raw materials, finding optimal methods of its processing, creating waste-free technologies, as well as expanding the production of food enriched with ...
G. N. Zhakupova +3 more
doaj +1 more source
Molecules, 2022 During and following the processing of a plant’s raw material, considerable amounts are wasted, composted, or redistributed in non-alimentary sectors for further use (for example, some forms of plant waste contribute to biofuel, bioethanol, or biomass ...
Ioana-Miruna Balmus +4 more
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Analysis of Material-Characterization Properties of Post-Production Waste—The Case of Apple Pomace
, 2022 The paper presents the material-characterization properties of apple pomace—the post-production waste of juice pressing. Tests were carried out on the basic physical properties of apple pomace: color, specific-density, and energy properties.
Szymon Głowacki +3 more
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Analysis of the Possibility of Heavy Metal Ions Removal from Aqueous Solutions on Fruit Pomace [PDF]
, 2023 Pomace from apples, grapes, blackcurrants, and oranges is a waste product of fruit processing, which is formed during the production of juices. Pomace is a rich source of biologically active compounds such as polyphenols, carotenoids, or vitamins.
Kowczyk-Sadowy, Małgorzata +7 more
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Changes in polyphenol and polysaccharide content of grape seed extract and grape pomace after enzymatic treatment [PDF]
, 2012 Grape seed extract and grape pomace are rich sources of polyphenols. The aim of this study was to evaluate the release of polyphenols, the solubilisation of carbohydrate, and the antioxidant capacity of these grape by-products after enzymatic reaction ...
Álvarez Acero, Inmaculada +7 more
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EVALUATION OF PHENOLIC CONTENT, ANTIRADICAL AND ANTIBACTERIAL ACTIVITIES OF ORANGE AND CARROT POMACE EXTRACTS [PDF]
, 2020 Orange and carrot pomace are considered as food wastes, despite their high content in beneficial health compounds. The comparison of phenolic extracts from orange and carrot pomace, showed higher values for Orange pomace, with a polyphenols concentration
El Darra, Nada +2 more
core +1 more source
Grasas y Aceites, 2005 The suitability of two analytical techniques ( viz. near infrared spectroscopy and nuclear magnetic resonance spectroscopy) for the determination of moisture and fat content of olives and pomace was determined.
A. García Sánchez +2 more
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