3 documents found, page 1 of 1
Development of a new eco-friendly ultrasound-assisted extraction method to quan...
López, Alejandro R.; Ortega-Caneda, Elena; Espada-Bellido, Estrella; Chinchilla, Nuria; Palma, Miguel; Aliaño González, María JoséBioactive compounds in food offer health benefits by influencing cellular and physiological functions. Tryptophan, an essential amino acid and precursor to neurotransmitters like melatonin and serotonin, regulates mood and circadian rhythms. However, its quantification in mushrooms is scarce studied. An eco-friendly ultrasound- assisted extraction (UAE) method has been optimized to quantify tryptophan using ult...
Valorization of arbutus unedo L. Pomace: exploring the recovery of bioactive ph...
Lorenzo, Ritamaria Di; Ferraro, Maria Grazia; Carrera, Ceferino; Iazzetti, Federica; Chinchilla, Nuria; Maisto, Maria; Aliaño González, María JoséThis 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. fruits are traditionally used to produce "Aguardente de Medronho", a spirit with a protected geographical indication. The distillation process generates pomace, comprising skins, pulp remnants, seeds, and residual alcohol rich in phenolic co...
Enhancing anthocyanin extraction from wine lees: a comprehensive ultrasound-ass...
Umsza-Guez, Marcelo A.; Vázquez-Espinosa, Mercedes; Chinchilla, Nuria; Aliaño-González, M. J.; Oliveira de Souza, Carolina; Ayena, KodjoviWine lees, an important by-product of the wine industry, pose a major environmental problem due to the enormous quantities of solid-liquid waste that are discarded annually without defined applications. In this study, the optimization of a method based on a Box-Behnken design with surface response has been carried out to obtain extracts with high anthocyanin content and potent antioxidant activity. Six variable...