Results 81 to 90 of about 29,945 (247)

Apple Pomace as Potential Source of Natural Active Compounds

, 2017
Apple pomace is a waste product of the apple manufacturing industry that has been in the focus of life sciences as it represents a low-cost source of fruit-derived compounds.
Brigitte Kopp, Katharina Waldbauer, Ruxandra McKinnon   +2 more
core   +1 more source

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source

The Use of Pomace as Animal Feed: A Review of Grape and Tomato Pomace

Journal of Agricultural Science
Pomace is generated in large quantities yearly; high water content and bulkiness make it difficult to be easily disposed of thereby contributing to environmental pollution and providing breeding space for flies which can transmit diseases. Incorporating the pomace generated from grape and tomato fruits in animal nutrition will improve sustainable ...
Nathaniel F. Ogunkunle, Njideka O. Adeniyi, Monya D. Simpson   +2 more
openaire   +1 more source

Valorization of Bioactive Compounds from Lingonberry Pomace and Grape Pomace with Antidiabetic Potential

Molecules
In recent years, increased attention has been paid to the recovery of bioactive compounds from waste and by-products resulting from the agro-industrial sector and their valorization into new products, which can be used in the health, food, or agricultural industry, as innovative and sustainable approaches to waste management. In this work, two of these
Elena Neagu, Gabriela Paun, Camelia Albu, Gabriel Lucian Radu   +3 more
openaire   +3 more sources

Decoding the Bioactive Potential of Blackcurrant Pomace Extract: Toward Biofunctional and Skin-Comfortable Polysaccharide-Based Textiles

Polysaccharides
This study presents a novel approach for the development of biofunctional and skin-comfortable cotton textiles through the integration of blackcurrant water/ethanol pomace extract into polysaccharide-based fabric coating.
Aleksandra Ivanovska, Marija Ćorović, Anja Petrov Ivanković, Tanja Lunić, Anita Tarbuk, Xiang-Kui Ren, Igor Jordanov   +6 more
doaj   +1 more source

Evaluation of Nutritional and Bioactive Compounds in Tea and Botanical Marc Following Industrial Liqueur Maceration

Food Chemistry International, EarlyView.
Industrial botanical marc retained valuable phytochemicals, antioxidants, catechins, and caffeine after ethanol maceration, with composition varying by botanical source and processing. These underutilized by‐products represent promising, safe, and sustainable feedstocks for recovering bioactive compounds for food, nutraceutical, and functional ...
Veronika Šimora, Ľuboš Harangozo, Július Árvay, Anton Monka, Hana Ďúranová, Emmanuel Duah Osei, Newlove Akowuah Afoakwah, Eva Ivanišová   +7 more
wiley   +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

Extraction, structural characterization, and antioxidant of pectin from pomelo peel

Food Biomacromolecules, EarlyView.
Abstract Pomelo peel is a significant agro‐industrial by‐product that offers a promising source of pectin. The extraction conditions are crucial in determining both the yield and functional properties of this pectin for high‐value applications. This study investigates the effects of extraction pH, temperature, and time on the yield, structural ...
Jingteng Deng, Xuanlin Luo, Ruobing Wang, Zilin Chen, Hui Teng, Huifan Liu, Xi Xie, Lei Chen, Chao Ai   +8 more
wiley   +1 more source

Effect of Pomace Drying on Apple Pectin

LWT - Food Science and Technology, 2002
The effect of temperature used for drying apple pomace on apple pectin characteristics, including chemical composition, color and gelpoint temperature (Tg) was determined. Pomace was obtained from commercial Granny Smith apples and dried in a rotary drier at different air temperatures (Tdr = 60, 70, 80 and 105 °C).
Constenla, Diana Teresita, Ponce, A. G., Lozano, Jorge Enrique   +2 more
openaire   +2 more sources

Functional diabetic biscuits enriched with cereal fibers, black plum (jamun) and bioactive spices

Food Biomacromolecules, EarlyView.
Cereal fibres, black plum (jamun) seed powder and bioactive spices can be combined with controlled mixing, hydration and baking to design functional biscuits. Fibre‐rich structures may limit starch accessibility, while polyphenols may inhibit starch‐digesting enzymes.
Renukadevi Jeyavelkumaran, Saranya Krishnan, Mridula Dhanapal Saravanan, Nimithasree Keerthivasan   +3 more
wiley   +1 more source