89 documents found, page 1 of 9

Natural Food Colorant Obtained from Wild Berberis vulgaris L. by Ultrasound-Ass...

In this study, a novel natural food colorant based on anthocyanins was developed from wild barberry (Berberis vulgaris L.) fruits using ultrasound-assisted extraction, which was optimized through RSM. Four extraction variables (ultrasound power, time, S/L ratio, and extraction solvent pH) were evaluated in combination. The response criteria used were the total anthocyanin content (TAC) and color parameters. The...

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

Valorisation of pumpkin by-products: Chemical composition and bioactive propert...

This study evaluated the fruit by-products (peels, seeds, and fibrous strands) from 11 pumpkin genotypes cultivated in Greece aiming to valorize them as natural sources of bioactive compounds. Five compounds, including ( )-epicatechin and chicoric acid isomers, were identified in peels, while seeds and fibrous strands mainly contained ( )-epicatechin. Organic acids and tocopherols varied significantly among gen...

Application of encapsulated tomato by-product extract as a colorant in mascarpone

Agricultural by-products, often underutilized, represent a significant opportunity to obtain sustainable value-added products to develop new functional foods. In this context, the (typically discarded) aerial parts of tomato plants (Solanum lycopersicum L. var. cerasiforme), were studied as new sources of natural bioactive compounds, focusing the extraction and encapsulation (using spray drying with maltodextri...

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...

Optimizing ultrasound-assisted extraction for enhanced yield of bioactive compo...

Due to the high nutritional value of berries, their extensive production has led to the accumulation of bioresidues. To leverage these residues, the distinct chemical composition, and functional properties of the leaves and other aerial parts can be used to produce high-value ingredients for cosmetics. Ultrasound-assisted extraction (UAE) is considered simple, fast, efficient, and more affordable than other tec...

Application of encapsulated tomato by-product extract as a colorant in mascarpone

Agricultural by-products, often underutilized, represent a significant opportunity to obtain sustainable value-added products to develop new functional foods. In this context, the (typically discarded) aerial parts of tomato plants (Solanum lycopersicum L. var. cerasiforme), were studied as new sources of natural bioactive compounds, focusing the extraction and encapsulation (using spray drying with maltodextri...

Chromatographic and Chemometric Characterization of the Two Wild Edible Mushroo...

Fistulina hepatica (Schaeff.) With. and Clitocybe nuda (Bull.) H.E. Bigelow & A.H. Sm. are wild edible mushrooms with nutritional and functional potential that remain insufficiently characterized. This study provides the first comparative assessment of their nutritional profiles, phenolic composition, and antioxidant activity, using specimens collected from Montesinho Natural Park (Portugal). Proximate composit...

Chemical Profile and Biological Activities of Brassica rapa and Brassica napus ...

This study aimed to analyse the chemical profile and biological activities of 29 accessions of Brassica rapa (turnips) and 9 of Brassica napus (turnips and seeds) collections, maintained ex situ in Portugal. HPLC-HRMS allowed the determination of glucosinolates (GLS) and polyphenolic compounds. The antioxidant and antimicrobial activities were determined by using relevant assays. The chemical profiles showed th...

Chemical profiles and bioactivities of polyphenolic extracts of Lavandula stoec...

This study assessed the chemical profiles and bioactivities of the infusions, decoctions and hydroethanolic extracts of tarragon, basil and French lavender. The extracts were chemically characterised (HPLC-DAD-ESI/MS) and their bioactivities were evaluated in vitro. All extracts revealed antimicrobial, antifungal and antioxidant properties. French lavender extracts showed higher total phenolic content, regardle...