438 documents found, page 1 of 44

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....

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

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 ...

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...

Phytochemical diversity and biological activities of Hypericum japonicum and Hy...

This study characterizes two species of the genus Hypericum to envisage their applicability as effective and versatile functional foods, dietary supplements, and food preservatives. A wide phenolic composition was found in both extracts, highlighting flanovoids for H. japonicum and xanthones for H. sampsonii. Moreover, anthocya- nins were analyzed for the first time in the latter plant. Antioxidant capacity was...

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...

Medicinal plants and their derivatives for skin and hair: a Mediterranean persp...

Since olden days, medicinal and aromatic plants have been consumed due to their well-known therapeutic, ornamental, culinary, and cosmetic properties. Plant-based cosmetics comprise a growing market offering brands of sustainable products with the ultimate goal of responding to the woman needs to boost their natural beauty, such as soothing, toning, moisturizing and protecting skin and hair. The increasing focu...

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...

Gender Incongruence in Adolescents: Experience of a Tertiary Care Center in Por...

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A biorefinery approach for the simultaneous obtention of essential oils, organi...

This investigation evaluates the valorization of citrus peels (lemon, tangerine, and orange) to recover both on-polar and polar fractions simultaneously. Citrus essential oils, abundant in limonene (74.4–33.7 %), exhibited great antioxidant activity (IC50 = 2.002 mg/mL) and Campylobacter jejuni halo inhibition (2.9 cm), particularly in tangerine and orange essential oils. The aqueous extracts were rich in quini...