Cargando…

Chemical and Bioactive Screening of Green Polyphenol-Rich Extracts from Chestnut By-Products: An Approach to Guide the Sustainable Production of High-Added Value Ingredients

Opportunities for the valorisation of agro-industrial residues of the chestnut (Castanea sativa Mill.) production chain have been fostered with the production of multifunctional polyphenol-rich extracts with the potential to be introduced as natural additives or active components in several products...

Descripción completa

Detalles Bibliográficos
Autores principales:	Rodrigues, Daniele Bobrowski, Veríssimo, Lavínia, Finimundy, Tiane, Rodrigues, Joana, Oliveira, Izamara, Gonçalves, João, Fernandes, Isabel P., Barros, Lillian, Heleno, Sandrina A., Calhelha, Ricardo C.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340250/ https://www.ncbi.nlm.nih.gov/pubmed/37444334 http://dx.doi.org/10.3390/foods12132596

Ejemplares similares

Polyphenol Composition by HPLC-DAD-(ESI-)MS/MS and Bioactivities of Extracts from Grape Agri-Food Wastes
por: Ueda, Jonata M., et al.
Publicado: (2023)

Chemical and Bioactive Characterization of the Essential Oils Obtained from Three Mediterranean Plants
por: Xavier, Virginie, et al.
Publicado: (2021)

Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food Application
por: da Silva, Ricardo F. R., et al.
Publicado: (2019)

Chemical Characterization, Bioactivity and Toxicity of European Flora Plant Extracts in Search for Potential Natural Origin Preservatives
por: Martins de Deus, Breno, et al.
Publicado: (2023)

Echinacea purpurea (L.) Moench: Chemical Characterization and Bioactivity of Its Extracts and Fractions
por: Coelho, Joana, et al.
Publicado: (2020)

By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts
por: Conceição, Natália, et al.
Publicado: (2019)

Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking
por: Gonzales-Barron, Ursula, et al.
Publicado: (2020)

Infusions of Herbal Blends as Promising Sources of Phenolic Compounds and Bioactive Properties
por: Finimundy, Tiane C., et al.
Publicado: (2020)

Assessment of the Use of Common Juniper (Juniperus communis L.) Foliage following the Cascade Principle
por: Mediavilla, Irene, et al.
Publicado: (2023)

Phytochemical Composition and Bioactive Potential of Melissa officinalis L., Salvia officinalis L. and Mentha spicata L. Extracts
por: Silva, Beatriz Nunes, et al.
Publicado: (2023)

Valorization of Punica granatum L. Leaves Extracts as a Source of Bioactive Molecules
por: Marcelino, Sandra, et al.
Publicado: (2023)

Chemical and Bioactive Features of Amaranthus caudatus L. Flowers and Optimized Ultrasound-Assisted Extraction of Betalains
por: Roriz, Custódio Lobo, et al.
Publicado: (2021)

Neuroprotective Profile of Edible Flowers of Borage (Borago officinalis L.) in Two Different Models: Caenorhabditis elegans and Neuro-2a Cells
por: Moliner, Cristina, et al.
Publicado: (2022)

Fruit Seeds as Sources of Bioactive Compounds: Sustainable Production of High Value-Added Ingredients from By-Products within Circular Economy
por: Fidelis, Marina, et al.
Publicado: (2019)

Characterization and Application of Pomegranate Epicarp Extracts as Functional Ingredients in a Typical Brazilian Pastry Product
por: da Silva Veloso, Felipe, et al.
Publicado: (2020)

Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens
por: Fernandes, Filipa A., et al.
Publicado: (2020)

Polyphenol Profiling of Chestnut Pericarp, Integument and Curing Water Extracts to Qualify These Food By-Products as a Source of Antioxidants
por: Pinto, Gabriella, et al.
Publicado: (2021)

Seaweed Essential Oils as a New Source of Bioactive Compounds for Cyanobacteria Growth Control: Innovative Ecological Biocontrol Approach
por: El Amrani Zerrifi, Soukaina, et al.
Publicado: (2020)

New Perspectives on the Sustainable Employment of Chestnut Shells as Active Ingredient against Oral Mucositis: A First Screening
por: Ferreira, Ana Sofia, et al.
Publicado: (2022)

Red Horse Chestnut and Horse Chestnut Flowers and Leaves: A Potential and Powerful Source of Polyphenols with High Antioxidant Capacity
por: Bielarska, Agnieszka Monika, et al.
Publicado: (2022)

Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product
por: Pires, Eleomar de O., et al.
Publicado: (2021)

Synthetic Biology Approaches to Engineer Saccharomyces cerevisiae towards the Industrial Production of Valuable Polyphenolic Compounds
por: Rainha, João, et al.
Publicado: (2020)

Development of Mushroom-Based Cosmeceutical Formulations with Anti-Inflammatory, Anti-Tyrosinase, Antioxidant, and Antibacterial Properties
por: Taofiq, Oludemi, et al.
Publicado: (2016)

Influence of the Environmental Factors on the Accumulation of the Bioactive Ingredients in Chinese Rhubarb Products
por: Ren, Guangxi, et al.
Publicado: (2016)

Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review
por: Gruskiene, Ruta, et al.
Publicado: (2021)

Development and Characterization of Functional Cookies Enriched with Chestnut Shells Extract as Source of Bioactive Phenolic Compounds
por: Pinto, Diana, et al.
Publicado: (2023)

Phenolic Compounds and Bioactive Properties of Ruscus aculeatus L. (Asparagaceae): The Pharmacological Potential of an Underexploited Subshrub
por: Rodrigues, Joana P. B., et al.
Publicado: (2021)

Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies
por: Torra, Marta, et al.
Publicado: (2021)

Upcycling Fish By-Products into Bioactive Fish Oil: The Suitability of Microwave-Assisted Extraction
por: Pinela, José, et al.
Publicado: (2022)

The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization
por: Verni, Michela, et al.
Publicado: (2022)

Upcycling Quince Peel into Bioactive Ingredients and Fiber Concentrates through Multicomponent Extraction Processes
por: Pereira, Alexis, et al.
Publicado: (2023)

Pilot Study of the Effects of Polyphenols from Chestnut Involucre on Methane Production, Volatile Fatty Acids, and Ammonia Concentration during In Vitro Rumen Fermentation
por: Wang, Yichong, et al.
Publicado: (2021)

How Do Different Ingredients and Additives Affect the Production Steps and the Bioactive Potential of Mead?
por: Simão, Larissa, et al.
Publicado: (2023)

Agri-Food Surplus, Waste and Loss as Sustainable Biobased Ingredients: A Review
por: Rodrigues, Joana P. B., et al.
Publicado: (2022)

Novel value-added uses for sweet potato juice and flour in polyphenol- and protein-enriched functional food ingredients
por: Grace, Mary H, et al.
Publicado: (2015)

Enhancement of the Antioxidant Capacity of Thyme and Chestnut Honey by Addition of Bee Products
por: Sánchez-Martín, Vanesa, et al.
Publicado: (2022)

Yield, Chemical Composition and Bioactivity of Essential Oils from Common Juniper (Juniperus communis L.) from Different Spanish Origins
por: Esteban, Luis Saúl, et al.
Publicado: (2023)

In Vitro Strategy for the Enhancement of the Production of Bioactive Polyphenols in Transformed Roots of Salvia bulleyana
por: Krzemińska, Marta, et al.
Publicado: (2022)

Valorization of Juglans regia Leaves as Cosmeceutical Ingredients: Bioactivity Evaluation and Final Formulation Development
por: Besrour, Nermine, et al.
Publicado: (2022)

Characterization of lipid extracts from the Hermetia illucens larvae and their bioactivities for potential use as pharmaceutical and cosmetic ingredients
por: Almeida, Cíntia, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_iqnbp685elmgnfvpe3bubj61q2