1957 documents found, page 1 of 196

Unveiling the impact of thermal water in German chamomile infusions: effects on...

German chamomile (GC) and thermal water (TW) are widely known for their biological properties. This study explored whether combining GC with TW could promote an improvement in the bioactivities of GC infusions compared to using drinking water (DW). DW was tested at 100 ◦C (GC-100DW) and TW at both 100 ◦C (GC-100TW) and 60 ◦C (GC-60TW). The use of TW for preparing infusions was associated with the reduction of t...

Investigating bioactive compounds in apple pomace: Potential to develop high ad...

This study investigates bioactive compounds in apple pomace (AP) obtained from Malus domestica varieties Granny Smith and Cripps Pink, emphasizing its potential for developing high-added-value products from industrial surplus. Regarding its chemical characterization, AP stood out for its high concentration of dietary fibers (7.1g/100g fw), polyunsaturated fatty acids (linoleic and oleic acids), α-tocopherol (0....

Authenticity and Bioactive Markers Search in the Phenolic‐Rich Extracts of Aste...

The Asteraceae family has been of significant concern for ethnobotanical studies, thanks to its health-promoting properties linked to a plethora of bioactive compounds, among which phenolic compounds play a critical role. In this work, a workflow based on computational chemometrics was employed to assess the authenticity and biomarker search of five key Asteraceae species commonly employed in traditional medici...

Closing the loop: exploring apple pomace as a source of bioactive compounds in ...

Apple pomace (AP), the common designation of bio-residues generated during apple processing, holds a vast potential for alternative added-value solutions, particularly by applying new sustainable technologies in the food sector. This review provides an overview of the scientific validation of AP as a suitable source of starting materials for different competitive applications, compatible with circular economy g...

Valorization of natural resources - development of a functional plant-based bev...

Plant-based beverages are gaining attention due to their potential to offer sustainable and health-promoting alternatives to traditional dairy products. This study aimed to develop a dehydrated functional plant-based beverage composed of tigernut tubers (Cyperus esculentus L.), mukua pulp (Adansonia digitata L.), and thermal water. All matrices and the final beverage were fully characterized in terms of physica...

Green extraction of anthocyanin from red cabbage waste using acid whey as a pro...

The use of acid whey as a biological-based solvent may be an innovative and sustainable strategy to add value to agro-industrial by-products. This study assessed acid whey as a solvent for extracting anthocyanins from discarded red cabbage leaves. Methods such as Heating and Stirring Extraction (HSE), Ultrasound-Assisted Extraction (UAE), and Pressurized Liquid Extraction (PLE) were compared using acid whey or ...

Exploring the potential of underrated yet versatile crop Lunaria annua L.: New ...

Lunaria annua is an underexplored crop with promising potential for use in various industries: food, oil etc. It grows rapidly, has low maintenance and high resistance to pathogens, which makes it a promising crop for sustainable cultivation. Herein, we investigated nutritional value, phenolic profile, and bioactive properties of L. annua seeds collected in the wild. The results we obtained indicate that seeds ...

Potencial de Pigmentos Naturais Bioativos: Técnicas de Extração Convencionais e...

Pigmentos naturales bioactivos: avances significativos para la industria alimen...

El color de los alimentos desempeña un papel crucial en la percepción de los consumidores, relacionadas con la calidad del producto, su frescura y su contenido nutricional. Cada alimento posee un color característico, susceptible de modificaciones por tratamientos tecnológicos y almacenamiento. En el desarrollo de nuevos productos alimentarios, es esencial considerar las preferencias del consumidor, propiedades...

Microbial and pest contamination in nuts: Radio frequency disinfestation and co...

Nuts are increasingly recognized for their rich nutritional profile and bioactive potential, making them a sig- nificant economic contributor globally. However, the commercialization of nuts necessitates stringent quality control measures to mitigate infestations by insect pests and microorganisms, which can lead to rapid deterio- ration both pre- and post-harvest. Contamination often arises from inadequate pra...