84 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...

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...

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...

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...

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...

Sustainable use of pumpkin: characterization of the pulp and valorization of by...

In the search for more sustainable industrial processes, the use of by-products from food production is an important strand [1]. Currently, the food industry has increasingly developed practical, ready-to-eat, and long shelf-life food products. How ever, this demand involves the use of synthetic food additives, which are associated with harmful effects on consumers health. Aiming to promote sustainability allie...

Pumpkin peel phenolic extracts: optimized extraction and potential use as food ...

In the food industry, byproducts generated from food processing can be a significant source of valuable compounds that can be used for different applications, including food preservation. The aim of this study was to extract phenolic compounds from pumpkin peels of the Greek variety 'Leuka Melitis' in order to valorize this byproduct generated during pumpkin processing and promote sustainability and circular ec...