Pressurized Extraction as an Opportunity to Recover Antioxidants from Orange Peels: Heat treatment and Nanoemulsion Design for Modulating Oxidative Stress

Orange peel by-products generated in the food industry are an important source of value-added compounds that can be potentially reused. In the current research, the effect of oven-drying (50–70 °C) and freeze-drying on the bioactive compounds and antioxidant potential from Navelina, Salustriana, and...

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Detalles Bibliográficos
Autores principales: Castro-Vázquez, Lucía, Lozano, María Victoria, Rodríguez-Robledo, Virginia, González-Fuentes, Joaquín, Marcos, Pilar, Villaseca, Noemí, Arroyo-Jiménez, Maria Mar, Santander-Ortega, Manuel J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8512928/
https://www.ncbi.nlm.nih.gov/pubmed/34641471
http://dx.doi.org/10.3390/molecules26195928

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8512928/
https://www.ncbi.nlm.nih.gov/pubmed/34641471
http://dx.doi.org/10.3390/molecules26195928

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