Extraction and Characterization of Antioxidant Compounds in Almond (Prunus amygdalus) Shell Residues for Food Packaging Applications

This work proposes the revalorization of almond shell (AS) wastes as an active additive for food packaging applications. A new microwave-assisted extraction (MAE) method to obtain extracts rich in polyphenolic compounds with high antioxidant capacity was optimized. An experimental design to optimize...

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Detalles Bibliográficos
Autores principales: Valdés, Arantzazu, Garrigós, María Carmen, Jiménez, Alfonso
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9416045/
https://www.ncbi.nlm.nih.gov/pubmed/36005720
http://dx.doi.org/10.3390/membranes12080806

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9416045/
https://www.ncbi.nlm.nih.gov/pubmed/36005720
http://dx.doi.org/10.3390/membranes12080806

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