An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction
Sign Up to like & getrecommendations! Published in 2018 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2018.03.022
Abstract: Abstract Background A large amount of food wastes and by-products are produced from farm to plate. They represent valuable sources for the production of high-added value compounds such as pectin. Pectin is the methylated ester… read more here.
Keywords: pectin extraction; extraction; food wastes; innovative approaches ... See more keywords
Valorization of fruits and vegetable wastes and by-products to produce natural pigments
Sign Up to like & getrecommendations! Published in 2021 at "Critical Reviews in Biotechnology"
DOI: 10.1080/07388551.2021.1873240
Abstract: Abstract Synthetic pigments from petrochemicals have been extensively used in a wide range of food products. However, these pigments have adverse effects on human health that has rendered it obligatory to the scientific community in… read more here.
Keywords: vegetal wastes; produce natural; natural pigments; valorization ... See more keywords
Bioactives from Agri-Food Wastes: Present Insights and Future Challenges
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DOI: 10.3390/molecules25030510
Abstract: Sustainable utilization of agri-food wastes and by-products for producing value-added products (for cosmetic, pharmaceutical or food industrial applications) provides an opportunity for earning additional income for the dependent industrial sector. Besides, effective valorisation of wastes/by-products… read more here.
Keywords: food wastes; bioactives agri; wastes products; agri food ... See more keywords
Hydroxytyrosol and Oleuropein-Enriched Extracts Obtained from Olive Oil Wastes and By-Products as Active Antioxidant Ingredients for Poly (Vinyl Alcohol)-Based Films
Sign Up to like & getrecommendations! Published in 2021 at "Molecules"
DOI: 10.3390/molecules26072104
Abstract: Oxidative stability of food is one of the most important parameters affecting integrity and consequently nutritional properties of dietary constituents. Antioxidants are widely used to avoid deterioration during transformation, packaging, and storage of food. In… read more here.
Keywords: extracts obtained; oleuropein enriched; vinyl alcohol; based films ... See more keywords