Optimization of ultrasound assisted enzymatic extraction of polyphenols from pomegranate peels based on phytochemical content and antioxidant property
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-018-9788-2
Abstract: Ultrasound assisted enzymatic extraction process using ultrasonic bath and viscozyme was applied for recovery of polyphenols from pomegranate peels. The process was optimized using response surface methodology by applying central composite rotatable design. The independent… read more here.
Keywords: pomegranate peels; extraction; polyphenols pomegranate; assisted enzymatic ... See more keywords
Comparison of aqueous extraction efficiency and biological activities of polyphenols from pomegranate peels assisted by infrared, ultrasound, pulsed electric fields and high-voltage electrical discharges
Sign Up to like & getrecommendations! Published in 2019 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2019.102212
Abstract: Abstract The effects of aqueous extraction of bioactive compounds from pomegranate peels using conventional extraction (CE) and extraction assisted by infrared irradiation (IR), ultrasound (US), pulsed electric fields (PEF), and high-voltage electrical discharges (HVED) have… read more here.
Keywords: ultrasound pulsed; aqueous extraction; pulsed electric; pomegranate peels ... See more keywords
Phenolic Compounds and Bioactivities from Pomegranate (Punica granatum L.) Peels.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c08341
Abstract: Pomegranate peels, which are normally processed as the main byproduct of pomegranate juice production, are worthy of being researched and utilized for the aim of economic and environmental benefits. In a phytochemical investigation of the… read more here.
Keywords: pomegranate peels; punica granatum; phenolic compounds; bioactivities pomegranate ... See more keywords
Bio-based Coating from Fish Gelatin, K-Carrageenan and Extract of Pomegranate Peels for Maintaining the Overall Qualities of Fish Fillet
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Aquatic Food Product Technology"
DOI: 10.1080/10498850.2020.1718261
Abstract: ABSTRACT To maintain the overall quality of fisheries products, functional edible coatings from natural ingredients including fish gelatin (Gf), k-carrageenan (Cr), and extract of pomegranate peels (PPE) were composed. The Gf was extracted from blue… read more here.
Keywords: pomegranate peels; fish gelatin; carrageenan extract; gelatin carrageenan ... See more keywords
Impact of pomegranate peel as prebiotic in bio-yoghurt
Sign Up to like & getrecommendations! Published in 2020 at "British Food Journal"
DOI: 10.1108/bfj-04-2019-0296
Abstract: The effect of pomegranate whole and inside peels before and after extraction of the tannic acid have been carried out in stimulated media and in gastrointestinal conditions,Adding pomegranate peels with and without tannins at different… read more here.
Keywords: pomegranate peels; pomegranate peel; bio yoghurt; pomegranate ... See more keywords
The phenolics, antioxidant activity and in vitro digestion of pomegranate (Punica granatum L.) peels: an investigation of steam explosion pre-treatment
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2023.1161970
Abstract: Pomegranate peels, the main byproduct of pomegranate production, are rich in phenolic compounds that are known for their effective antioxidant properties and have vast application prospects. In this study, steam explosion, an environmentally friendly technique,… read more here.
Keywords: pomegranate; steam explosion; pomegranate peels; antioxidant activity ... See more keywords
Sorption Isotherms and Thermodynamic Properties of Pomegranate Peels
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11142009
Abstract: Convective drying is the most widely used technique to stabilize by-products in the food industry, permitting later processing. A thorough knowledge of the relationship between moisture content and water activity allows the optimization of not… read more here.
Keywords: properties pomegranate; sorption; sorption isotherms; thermodynamic properties ... See more keywords