Cargando…

Sustainable extraction of bioactive compound from apple pomace through lactic acid bacteria (LAB) fermentation

Apple pomace (AP), a by-product of the juice industry, is a rich and inexpensive source of natural bioactive substances, including phenolic compounds, that exhibit health–promoting effects. The recovery of these compounds from plant material using only classical extraction techniques and environment...

Descripción completa

Detalles Bibliográficos
Autores principales:	Kalinowska, Monika, Gołebiewska, Ewelina, Zawadzka, Małgorzata, Choińska, Renata, Koronkiewicz, Kamila, Piasecka-Jóźwiak, Katarzyna, Bujak, Marzena
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Nature Publishing Group UK 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10630348/ https://www.ncbi.nlm.nih.gov/pubmed/37935832 http://dx.doi.org/10.1038/s41598-023-46584-0

Ejemplares similares

Sustainable Use of Apple Pomace (AP) in Different Industrial Sectors
por: Gołębiewska, Ewelina, et al.
Publicado: (2022)

Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland
por: Choińska, Renata, et al.
Publicado: (2022)

Silage quality and biogas production from Spartina pectinata L. fermented with a novel xylan-degrading strain of Lactobacillus buchneri M B/00077
por: Kupryś-Caruk, Marta, et al.
Publicado: (2021)

Apple Pomace as a Sustainable Substrate in Sourdough Fermentation
por: Martău, Gheorghe Adrian, et al.
Publicado: (2021)

From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring
por: Ricci, Annalisa, et al.
Publicado: (2019)

Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour
por: Jovanović, Marina, et al.
Publicado: (2020)

Optimization of Ultrasound Assisted Extraction of Bioactive Compounds from Apple Pomace
por: Egüés, Itziar, et al.
Publicado: (2021)

Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt
por: Popescu, Liliana, et al.
Publicado: (2022)

Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads
por: Gumul, Dorota, et al.
Publicado: (2021)

Health Benefits of Lactic Acid Bacteria (LAB) Fermentates
por: Mathur, Harsh, et al.
Publicado: (2020)

Biocontrol ability and volatile organic compounds production as a putative mode of action of yeast strains isolated from organic grapes and rye grains
por: Choińska, Renata, et al.
Publicado: (2020)

Fe(III) and Cu(II) Complexes of Chlorogenic Acid: Spectroscopic, Thermal, Anti-/Pro-Oxidant, and Cytotoxic Studies
por: Kalinowska, Monika, et al.
Publicado: (2022)

Biotransformation of Polyphenols in Apple Pomace Fermented by β-Glucosidase-Producing Lactobacillus rhamnosus L08
por: Liu, Lihua, et al.
Publicado: (2021)

Fermentation Characteristics and Lactic Acid Bacteria Succession of Total Mixed Ration Silages Formulated with Peach Pomace
por: Hu, Xiaodong, et al.
Publicado: (2015)

Antimicrobial Susceptibility of Lactic Acid Bacteria Strains of Potential Use as Feed Additives - The Basic Safety and Usefulness Criterion
por: Stefańska, Ilona, et al.
Publicado: (2021)

Apple Pomace Extract as a Sustainable Food Ingredient
por: Fernandes, Pedro A. R., et al.
Publicado: (2019)

Chemical and Bioactive Characterization of Spanish and Belgian Apple Pomace for Its Potential Use as a Novel Dermocosmetic Formulation
por: Arraibi, Ana Alvarez, et al.
Publicado: (2021)

Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification
por: Cantatore, Vincenzo, et al.
Publicado: (2019)

Natural Cinnamic Acid Derivatives: A Comprehensive Study on Structural, Anti/Pro-Oxidant, and Environmental Impacts
por: Gryko, Kamila, et al.
Publicado: (2021)

In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits
por: Fernández-Fernández, Adriana Maite, et al.
Publicado: (2021)

Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace
por: Kruczek, Marek, et al.
Publicado: (2023)

Micronized Powder of Raspberry Pomace as a Source of Bioactive Compounds
por: Różyło, Renata, et al.
Publicado: (2023)

Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables
por: Paramithiotis, Spiros, et al.
Publicado: (2022)

The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey
por: Szudera-Kończal, Kamila, et al.
Publicado: (2023)

Production of fungal chitosan in liquid cultivation using apple pomace as substrate
por: Streit, Fernanda, et al.
Publicado: (2009)

Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre
por: Curutchet, Ana, et al.
Publicado: (2021)

Upgrading the Functional Potential of Apple Pomace in Value-Added Ingredients with Probiotics
por: Vlad, Camelia Cristina, et al.
Publicado: (2022)

Apple Pomace as an Ingredient Enriching Wheat Pasta with Health-Promoting Compounds
por: Gumul, Dorota, et al.
Publicado: (2023)

Apple Pomace Compositional Data Highlighting the Proportional Contribution of Polymeric Procyanidins
por: Bindon, Keren, et al.
Publicado: (2023)

Utilization of horticultural waste (Apple Pomace) for multiple carbohydrase production from Rhizopus delemar F(2) under solid state fermentation
por: Pathania, Shruti, et al.
Publicado: (2018)

Fatty Acids Profile and Antioxidant Properties of Raw Fermented Sausages with the Addition of Tomato Pomace
por: Skwarek, Patrycja, et al.
Publicado: (2022)

Effect of Dried Apple Pomace (DAP) as a Feed Additive on Antioxidant System in the Rumen Fluid
por: Bartel, Iga, et al.
Publicado: (2022)

Screening for antioxidant and antibacterial activities of phenolics from Golden Delicious apple pomace
por: Zhang, Tingjing, et al.
Publicado: (2016)

Development of Bio-Based Films and 3D Objects from Apple Pomace
por: Gustafsson, Jesper, et al.
Publicado: (2019)

Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing
por: Schmid, Vera, et al.
Publicado: (2021)

Analysis of Material-Characterization Properties of Post-Production Waste—The Case of Apple Pomace
por: Tulej, Weronika, et al.
Publicado: (2022)

Optimization of Fermentation Conditions and Metabolite Profiling of Grape Juice Fermented with Lactic Acid Bacteria for Improved Flavor and Bioactivity
por: Kuerban, Dilinu, et al.
Publicado: (2023)

Naturally Occurring Lactic Acid Bacteria Isolated from Tomato Pomace Silage
por: Wu, Jing-jing, et al.
Publicado: (2014)

Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production
por: Brito, Brenda de Nazaré do Carmo, et al.
Publicado: (2022)

The Therapy of the Lactic Ferments
Publicado: (1908)

Cannot write session to /tmp/vufind_sessions/sess_r99k0gas5n2rv0n0fac64o2kim