3 documents found, page 1 of 1
Green Bioactive Compounds: Mitigation Strategies for Cultural Heritage
Silva, M; Rosado, T; Silva, Z; Nóbrega, Y; Silveira, D; Candeias, A; Teresa, A TeresaThis work combines the potential of these two natural sources of green active compounds and intends to develop a natural green alternative to chemical biocides, thus contributing to a sustainable and environmentally safe conservationrestoration process for built cultural heritage.
Response surface modelling of the consumption of bitter compounds from orange j...
Ribeiro, MHL; Silveira, D; Ebert, C; Ferreira-Dias, SIn certain varieties of oranges, an increase in bitterness is currently observed in juices, after extraction, restraining their industrial use. This has been explained by the conversion of the nonbitter precursor, limonoate A-ring lactone, to a bitter compound, limonin, under acidic conditions. The aim of this study was the modelling of limonin consumption in raw and sterilized orange juices by Acinetobacter ca...
Selective adsorption of limonin and naringin from orange juice to natural and s...
Ribeiro, MHL; Silveira, D; Ferreira-Dias, SIn the majority of citrus juices, bitterness is mainly ascribed to the presence of limonoids (triterpenes) and flavanone glycosides (flavonoids), namely limonin and naringin. In this study, the selective removal of limonin and naringin from citrus juice by batch adsorption to different materials was investigated. Since the removal of reducing sugars, pigments and vitamin C may also occur, the eventual adsorptio...