Results 81 to 90 of about 23,441 (246)

Are olive pomace powders a safe source of bioactives and nutrients? [PDF]

, 2020
BACKGROUND Olive oil industry generates significant amounts of semi-solid wastes, namely the olive pomace. Olive pomace is a by-product rich in high-value compounds (e.g.
Sara Silva, Eduardo M Costa, João Nunes, Costa, Eduardo M., Tânia Bragança Ribeiro, Oliveira, Ana, Marta Coelho, Ribeiro, Tânia Bragança, Vicente, A. A., Ribeiro, Tânia B., Pintado, Manuela, Veiga, Mariana, Coelho, Marta, Ana Oliveira, Vicente, António A., Silva, Sara, Mariana Veiga, António A Vicente, Manuela Pintado, Nunes, João   +19 more
core   +1 more source

Effect of encapsulated purple sweet potato (Ipomoea batatas L.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The aim of this work was to characterize the polyphenolic profile of encapsulated purple sweet potato peel extract (PSPPE), to assess the effects of its addition (1.5 and 3 g L−1) on the color, texture, microbiological quality, microstructure, and sensory attributes of fresh goat cheese, and to monitor the polyphenolic profile and ...
Raquel Lucas‐González, Nuria Muñoz‐Tébar, Gema Martínez‐Navarrete, José Ángel Pérez‐Álvarez, Eduardo Fernández, José Manuel Lorenzo, Juana Fernández‐López, Manuel Viuda‐Martos   +7 more
wiley   +1 more source

Application of Grape Pomace as a Natural Food Preservative and Source of Biofuel [PDF]

, 2014
The aim of this work is utilization of the grape pomace piled up as a waste after winemaking and its application in producing biodiesel. Furthermore, a novel yoghurt product was produced, enriched with antioxidants, such as polyphenolics from the grape ...
Andonovic, Zorana, Nedelkovski, Dusko, Beleski, Klime, Ivanova, Violeta, Tasev, Krste   +4 more
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Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread

Foods
In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive (Olea europaea L.) pomace were evaluated.
Federica Cardinali, Luca Belleggia, Anna Reale, Martina Cirlini, Floriana Boscaino, Tiziana Di Renzo, Lorenzo Del Vecchio, Natascia Cavalca, Vesna Milanović, Cristiana Garofalo, Cristiana Cesaro, Giorgia Rampanti, Andrea Osimani, Lucia Aquilanti   +13 more
doaj   +1 more source

Developing an Olive Biorefinery in Slovenia: Analysis of Phenolic Compounds Found in Olive Mill Pomace and Wastewater

Molecules, 2020
The valorization of olive pomace through the extraction of phenolic compounds at an industrial scale is influenced by several factors that can have a significant impact on the feasibility of this approach.
Ana Miklavčič Višnjevec, Paul Baker, Adam Charlton, Dave Preskett, Kelly Peeters, Črtomir Tavzes, Katja Kramberger, Matthew Schwarzkopf   +7 more
doaj   +1 more source

Bio‐guided fractionation of (9Z)‐5,8,11‐trihydroxyoctadec‐9‐enoic acid from Abelmoschus sagittifolius root as a potent α‐glucosidase inhibitor: An integrated in vitro and in silico study

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Abelmoschus sagittifolius stands out as a valuable medicinal source for developing functional food targeting type 2 diabetes. This study investigated the α‐glucosidase inhibitory potential of an active fraction obtained from A. sagittifolius roots (ASR), enriched in (9Z)‐5,8,11‐trihydroxyoctadec‐9‐enoic acid (OA), using both enzyme ...
Nguyen Phuong Mai, Nguyen Van Quan, Nguyen Dang Duc, Tran Dang Xuan   +3 more
wiley   +1 more source

Value added products from vineyard wastes - a review

, 2003
Grape pomace is about 10% by weight of the grape input and consists of pressed skins, disrupted cells from grape pulp, seeds and stems. Grape pomace is mainly used as cattle feed or for soil conditioning or dumped in disposal sites.
Nair, S., Pullammanappallil, P.
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Apple and Grape Waste Pomace Fermentation and Co-Ferment Product Chemistry

Fermentation
The pomace from apple and grape processing is usually treated as waste. Nowadays, pomace has attracted increasing interest due to its potential value as a nutrient source, as a raw ingredient for fermented products, and as a health beneficial product ...
Zhuoyu Wang, Andrej Svyantek, Zachariah Miller   +2 more
doaj   +1 more source

Breaking polyphenol–polysaccharide interactions: the promising role of natural deep eutectic solvents

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Food processing generates substantial amounts of byproducts rich in valuable bioactive compounds, particularly polyphenols, known for their antioxidant, anti‐UV, and antimicrobial properties. These molecules hold great potential in sectors such as food, cosmetics, and pharmaceuticals.
Paul Sauvetes, Nathalie Gontard, Chahinez Aouf   +2 more
wiley   +1 more source

Grape pomace: from waste to natural food supplement and biodiesel [PDF]

, 2014
The purpose of this study was to introduce a new source of antioxidants obtained from grape pomace as well as aronia and blueberry and engages them in preparation of a new yoghurt product in order to be last – longer and more beneficial for human health ...
Andonovikj, Vladan, Andonovic, Zorana, Ivanova, Violeta   +2 more
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