Renewable Photopolymer Films Derived from Low‐Grade Lampante and Pomace Olive Oils
Sign Up to like & getrecommendations! Published in 2017 at "European Journal of Lipid Science and Technology"
DOI: 10.1002/ejlt.201700003
Abstract: Thiol‐ene photoinduced copolymerization between a polythiol cross‐linker and low‐grade unsaturated olive oil provides an eco‐efficient route to dry, flexible, and rubbery films in the matter of minutes. The synthetic methodology uses low cost olive oils… read more here.
Keywords: pomace; spectroscopy; olive oils; low grade ... See more keywords
Valorization of Lagrein grape pomace as a source of phenolic compounds: analysis of the contents of anthocyanins, flavanols and antioxidant activity
Sign Up to like & getrecommendations! Published in 2017 at "European Food Research and Technology"
DOI: 10.1007/s00217-017-2923-1
Abstract: The phenolic composition of grape pomace seeds and skins in the South Tyrolean autochthonous variety Lagrein has been studied for three different microfermentation experiments. 23 anthocyanins and 9 flavan-3-ols were determined by UHPLC–MS/MS in both… read more here.
Keywords: pomace; lagrein grape; phenolic compounds; grape pomace ... See more keywords
Measuring the impact of olive pomace enriched biscuits on the gut microbiota and its metabolic activity in mildly hypercholesterolaemic subjects
Sign Up to like & getrecommendations! Published in 2017 at "European Journal of Nutrition"
DOI: 10.1007/s00394-017-1572-2
Abstract: PurposeOlive pomace is a major waste product of olive oil production but remains rich in polyphenols and fibres. We measured the potential of an olive pomace-enriched biscuit formulation delivering 17.1 ± 4.01 mg/100 g of hydroxytyrosol and its derivatives,… read more here.
Keywords: olive pomace; metabolic activity; pomace; pomace enriched ... See more keywords
Low-dose grape pomace and omija fruit extract is more effective than high-dose in lowering oxidative stress and fat-pad mass in db/db mice
Sign Up to like & getrecommendations! Published in 2017 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-017-0227-7
Abstract: Previous studies have shown that the mixture of extracts of grape pomace and omija (GO) improved oxidative stress and obesity in mice. This study first investigated the dose–response effects of GO on oxidative stress and… read more here.
Keywords: pomace; grape pomace; mice; oxidative stress ... See more keywords
A limited metabolomics analysis validates sonication-assisted extraction of Ice Wine grape pomace polyphenols and demonstrates their seasonal variation
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-019-00343-w
Abstract: Plant polyphenols have received a great deal of attention for their putative health-promoting effects. Grapes are a dietary source of polyphenols such as resveratrol, quercetin, catechin, and delphinidin. These compounds are particularly plentiful in the… read more here.
Keywords: extraction; grape; grape pomace; limited metabolomics ... See more keywords
Optimization of the Recovery of Anthocyanins from Chokeberry Juice Pomace by Homogenization in Acidified Water
Sign Up to like & getrecommendations! Published in 2020 at "Waste and Biomass Valorization"
DOI: 10.1007/s12649-020-01127-w
Abstract: Abstract The recovery efficiency of waste valorization processes depends on an interplay of different conditions that are sometimes overlooked. Process optimization by the means of establishing mathematical relations between the process parameters and outputs is… read more here.
Keywords: water; pomace; optimization; juice pomace ... See more keywords
Phytonutrient composition, antioxidant activity and acceptability of muffins incorporated with red capsicum pomace powder
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3138-6
Abstract: Abstract Enzymatic liquefaction (EL) ensures fast extraction and enhanced recovery of bioactives from red capsicum along with reduced degradation of these compounds remained in the pomace. Hence, red capsicum pomace obtained as byproduct after EL… read more here.
Keywords: pomace; red capsicum; antioxidant activity; capsicum pomace ... See more keywords
Optimization of the extrusion process for preparation of soluble dietary fiber-enriched calamondin pomace and its influence on the properties of bread
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-04015-x
Abstract: Calamondin pomace is a by-product obtained after calamondin juice extraction. The effects of extrusion variables on the soluble dietary fiber (SDF) of calamondin pomace were investigated by response surface methodology. Bread samples with different contents… read more here.
Keywords: pomace; soluble dietary; calamondin pomace; extrusion ... See more keywords
Utilization of fruit and vegetable wastes as an alternative renewable energy source in ruminants’ diet
Sign Up to like & getrecommendations! Published in 2021 at "Biomass Conversion and Biorefinery"
DOI: 10.1007/s13399-021-01665-w
Abstract: The utilization of food processing discards would not only contribute towards waste reduction and feed security but also would reduce costs associated with the feedstuff import. These byproducts have been repetitively shown to stimulate animals’… read more here.
Keywords: gas; digestibility; pomegranate pomace; model ... See more keywords
Impact of dehydration on retention of bioactive profile and biological activities of different grape (Vitis vinifera L.) pomace varieties
Sign Up to like & getrecommendations! Published in 2018 at "Animal Feed Science and Technology"
DOI: 10.1016/j.anifeedsci.2018.08.006
Abstract: Abstract The effects of drying method [sun (7 days), oven (72 h at 60 °C) and freeze (∼72 h)] and grape (Vitis vinifera L. cv. Pinotage, Shiraz and Sauvignon Blanc) variety on pomace fatty acid composition, polyphenolic content… read more here.
Keywords: grape; variety; vitis vinifera; pomace ... See more keywords
Sequential natural deep eutectic solvent pretreatments of apple pomace: A novel way to promote water extraction of pectin and to tailor its main structural domains.
Sign Up to like & getrecommendations! Published in 2021 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2021.118113
Abstract: To establish a "green" biorefinery extraction of apple pomace pectin, a sequential pretreatment with three natural deep eutectic solvents (NADES, choline chloride (CC): glycerol (G); CC: lactic acid (LA); potassium carbonate (K): G) was used… read more here.
Keywords: extraction; water extraction; pomace; pectin ... See more keywords