Cargando…

Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects

[Image: see text] The current increased industrial food production has led to a significant rise in the amount of food waste generated. These food wastes, especially fruit and vegetable byproducts, are good sources of natural pigments, such as anthocyanins, betalains, carotenoids, and chlorophylls,...

Descripción completa

Detalles Bibliográficos
Autores principales:	Carrillo, Celia, Nieto, Gema, Martínez-Zamora, Lorena, Ros, Gaspar, Kamiloglu, Senem, Munekata, Paulo E. S., Pateiro, Mirian, Lorenzo, José M., Fernández-López, Juana, Viuda-Martos, Manuel, Pérez-Álvarez, José Ángel, Barba, Francisco J.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	American Chemical Society 2022
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9204822/ https://www.ncbi.nlm.nih.gov/pubmed/35040324 http://dx.doi.org/10.1021/acs.jafc.1c07208

Ejemplares similares

Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products
por: Nieto, Gema, et al.
Publicado: (2021)

Phenolic Compounds Obtained from Olea europaea By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review
por: Munekata, Paulo E. S., et al.
Publicado: (2020)

Bioactive Compounds from Fruits as Preservatives
por: Munekata, Paulo E. S., et al.
Publicado: (2023)

Seaweeds as a Functional Ingredient for a Healthy Diet
por: Peñalver, Rocío, et al.
Publicado: (2020)

Bioactive Compounds from Leaf Vegetables as Preservatives
por: Pateiro, Mirian, et al.
Publicado: (2023)

Value-Added Compound Recovery from Invasive Forest for Biofunctional Applications: Eucalyptus Species as a Case Study
por: Gullón, Patricia, et al.
Publicado: (2020)

Nutritional Characterization of Sea Bass Processing By-Products
por: Munekata, Paulo E. S., et al.
Publicado: (2020)

Influence of Plasma Treatment on the Polyphenols of Food Products—A Review
por: Munekata, Paulo E. S., et al.
Publicado: (2020)

Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)
por: Pateiro, Mirian, et al.
Publicado: (2020)

Synthetic vs. Natural Hydroxytyrosol for Clean Label Lamb Burgers
por: Martínez-Zamora, Lorena, et al.
Publicado: (2020)

Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts
por: Martínez-Zamora, Lorena, et al.
Publicado: (2020)

Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products
por: Pateiro, Mirian, et al.
Publicado: (2021)

Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat Processing
por: Domínguez, Rubén, et al.
Publicado: (2021)

Impact of a Pitanga Leaf Extract to Prevent Lipid Oxidation Processes during Shelf Life of Packaged Pork Burgers: An Untargeted Metabolomic Approach
por: Rocchetti, Gabriele, et al.
Publicado: (2020)

Nutritional and Antioxidant Properties of Moringa oleifera Leaves in Functional Foods
por: Peñalver, Rocío, et al.
Publicado: (2022)

Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage “Fuet”
por: Martínez Zamora, Lorena, et al.
Publicado: (2021)

Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat
por: Martínez-Zamora, Lorena, et al.
Publicado: (2021)

Natural Antioxidants from Seeds and Their Application in Meat Products
por: Munekata, Paulo E. S., et al.
Publicado: (2020)

Tomato as Potential Source of Natural Additives for Meat Industry. A Review
por: Domínguez, Rubén, et al.
Publicado: (2020)

Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products
por: Domínguez, Rubén, et al.
Publicado: (2021)

Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters
por: Botella-Martínez, Carmen, et al.
Publicado: (2021)

Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability
por: Lucas-González, Raquel, et al.
Publicado: (2021)

Determination of Polyphenols Using Liquid Chromatography–Tandem Mass Spectrometry Technique (LC–MS/MS): A Review
por: López-Fernández, Olalla, et al.
Publicado: (2020)

The Role of Essential Oils against Pathogenic Escherichia coli in Food Products
por: Munekata, Paulo E.S., et al.
Publicado: (2020)

Main Groups of Microorganisms of Relevance for Food Safety and Stability: General Aspects and Overall Description
por: Lorenzo, Jose M., et al.
Publicado: (2018)

Omega-3-Rich Oils from Marine Side Streams and Their Potential Application in Food
por: Pateiro, Mirian, et al.
Publicado: (2021)

Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés
por: Cittadini, Aurora, et al.
Publicado: (2022)

Co-Ingestion of Black Carrot and Strawberry. Effects on Anthocyanin Stability, Bioaccessibility and Uptake
por: Carrillo, Celia, et al.
Publicado: (2020)

Development of Healthier and Functional Dry Fermented Sausages: Present and Future
por: Sirini, Noelí, et al.
Publicado: (2022)

Antioxidant active packaging systems to extend the shelf life of sliced cooked ham
por: Pateiro, Mirian, et al.
Publicado: (2019)

Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers
por: Carvalho Barros, Julliane, et al.
Publicado: (2020)

Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods
por: Muñoz-Tebar, Nuria, et al.
Publicado: (2023)

Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues
por: Franco, Daniel, et al.
Publicado: (2020)

Total Phenol Content and Antioxidant Activity of Different Celta Pig Carcass Locations as Affected by the Finishing Diet (Chestnuts or Commercial Feed)
por: Echegaray, Noemí, et al.
Publicado: (2020)

Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture
por: Munekata, Paulo E. S., et al.
Publicado: (2020)

Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications
por: Echegaray, Noemí, et al.
Publicado: (2021)

Hydroxytyrosol: Health Benefits and Use as Functional Ingredient in Meat
por: Martínez, Lorena, et al.
Publicado: (2018)

Fe, Zn and Se Bioavailability in Chicken Meat Emulsions Enriched with Minerals, Hydroxytyrosol and Extra Virgin Olive Oil as Measured by Caco-2 Cell Model
por: Martínez, Lorena, et al.
Publicado: (2018)

Effect of natural extracts obtained from food industry by-products on nutritional quality and shelf life of chicken nuggets enriched with organic Zn and Se provided in broiler diet
por: Martínez, Lorena, et al.
Publicado: (2020)

Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina
por: Vargas-Ramella, Marcio, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_c50ck28oap2flckfrcdig397ek