Results 51 to 60 of about 56,514 (283)

Antioxidant and Anti-Inflammatory Actions of Polyphenols from Red and White Grape Pomace in Ischemic Heart Diseases

Biomedicines, 2022
Grape pomace (GP) represents a very reliable source of polyphenols because it could be found globally as a remnant of the wine industry. During the winemaking process, two types of GP are generated: red GP and white GP, according to the produced wine ...
I. Bocșan, D. Măgureanu, R. Pop, A. Levai, Ștefan Octavian Macovei, Ioana Maria Pătrașca, V. Chedea, A. Buzoianu   +7 more
semanticscholar   +1 more source

Antioxidant Activity of Wine Pomace

American Journal of Enology and Viticulture, 1996
Extractable polyphenols and antioxidant activity of white and red grape pomaces were determined. Total extractable polyphenols assayed by the Folin-Ciocalteu method in white grape pomace (6.5%), skins (5.3%), and seeds (9.2%) were higher than those in red grapes: 2.2%, 2.1%, and 2.1%, respectively.
Larrauri, José A., Rupérez Antón, Pilar, Saura Calixto, Fulgencio D.   +2 more
openaire   +2 more sources

Enhancement of the total phenolic compounds and antioxidant activity of aqueous Citrus limon L. pomace extract using microwave pretreatment on the dry powder [PDF]

, 2016
The effect of microwave pretreatment on the levels of total phenolic compounds, flavonoids, proanthocyanidins, and individual major compounds as well as the total antioxidant activity of the dried lemon pomace was investigated.
Bowyer, Michael C., Golding, John B., Papoutsis, Konstantinos, Pristijono, Penta, Scarlett, Christopher J., Stathopoulos, Costas E., Vuong, Quan V.   +6 more
core   +2 more sources

Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods—A SUSFOOD Project

Foods, 2015
This article communicates the set-up of BERRYPOM, a European research project established in the second call of the SUStainable FOOD Production and Consumption (SUSFOOD) network.
Harald Rohm, Charles Brennan, Charlotta Turner, Edeltraud Günther, Grant Campbell, Isabel Hernando, Susanne Struck, Vassilis Kontogiorgos   +7 more
doaj   +1 more source

Enhancing nutritional quality of spray‐dried concentrated watermelon juice using watermelon by‐product carrier blends

eFood, 2023
Blends of watermelon (Citrullus lanatus) by‐products (freeze‐dried and ground into powders) and maltodextrin were used as carriers for the pilot‐scale spray drying of preconcentrated watermelon juice.
Rebecca R. Milczarek, Ivana Sedej
doaj   +1 more source

High Internal Phase Emulsions Preparation Using Citrus By-Products as Stabilizers

Foods, 2022
The citrus juice industry produces about 50% of by-products. Citrus pomace (CP) contains many polysaccharides (mainly cellulose and pectin), which could act as stabilizers and emulsifiers. The aim of this work was to obtain high internal phase emulsions (
Joana Martínez-Martí, Amparo Quiles, Gemma Moraga, Empar Llorca, Isabel Hernando   +4 more
doaj   +1 more source

An outlook on modern and sustainable approaches to the management of grape pomace by integrating green processes, biotechnologies and advanced biomedical approaches

Journal of Functional Foods, 2022
of wine industry, mainly composed of seeds, skins and stalks, all containing high amounts of valuable phytochemicals. Considering its high potential, in this review, an outlook on different resources and products, which can be obtained by the recovery of
Matteo Perra, G. Bacchetta, A. Muntoni, G. De Gioannis, Ines Castangia, H. Rajha, M. Manca, M. Manconi   +7 more
semanticscholar   +1 more source

Fungal solid state fermentation on agro-industrial wastes for acid wastewater decolourization in a continuous flow packed-bed bioreactor [PDF]

, 2011
This study was aimed at developing a process of solid state fermentation (SSF) with the fungi Pleurotus ostreatus and Trametes versicolor on apple processing residues for wastewater decolorization.
AMORE, ANTONELLA, BIROLO, LEILA, FARACO, VINCENZA, Iandolo D., LEO, GABRIELLA, OLIVIERI, GIUSEPPE   +5 more
core   +1 more source

Valorization of Arbutus unedo L. Pomace: Exploring the Recovery of Bioactive Phenolic Compounds from Distillation By-Products

Antioxidants
This study explores the potential of Arbutus unedo L. pomace, a by-product of the food industry, as a natural ingredient for skincare applications. In Portugal, A. unedo L.
Ritamaria Di Lorenzo, Maria Grazia Ferraro, Ceferino Carrera, Federica Iazzetti, Nuria Chinchilla, Maria Maisto, María José Aliaño-González, Vincenzo Piccolo, Anabela Romano, Lucia Ricci, Bruno Medronho, Adua Marzocchi, Marialuisa Piccolo, Gian Carlo Tenore, Carlo Irace, Sonia Laneri   +15 more
doaj   +1 more source

Optimisation of Supercritical CO₂ Extraction from Black (Ribes nigrum) and Red (Ribes rubrum) Currant Pomace

Applied Sciences
Fruit pomace, generated as a by-product of juice processing, is a valuable source of bioactive compounds but requires sustainable extraction approaches to enable its valorisation.
Filip Herzyk, Małgorzata Korzeniowska
doaj   +1 more source