Cargando…

Natural Polyphenol Recovery from Apple-, Cereal-, and Tomato-Processing By-Products and Related Health-Promoting Properties

Polyphenols of plant origin are a broad family of secondary metabolites that range from basic phenolic acids to more complex compounds such as stilbenes, flavonoids, and tannins, all of which have several phenol units in their structure. Considerable health benefits, such as having prebiotic potenti...

Descripción completa

Detalles Bibliográficos
Autores principales:	Szabo, Katalin, Mitrea, Laura, Călinoiu, Lavinia Florina, Teleky, Bernadette-Emőke, Martău, Gheorghe Adrian, Plamada, Diana, Pascuta, Mihaela Stefana, Nemeş, Silvia-Amalia, Varvara, Rodica-Anita, Vodnar, Dan Cristian
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9697562/ https://www.ncbi.nlm.nih.gov/pubmed/36432076 http://dx.doi.org/10.3390/molecules27227977

Ejemplares similares

Development of Pectin and Poly(vinyl alcohol)-Based Active Packaging Enriched with Itaconic Acid and Apple Pomace-Derived Antioxidants
por: Teleky, Bernadette-Emőke, et al.
Publicado: (2022)

Polysaccharide-Based Edible Gels as Functional Ingredients: Characterization, Applicability, and Human Health Benefits
por: Pascuta, Mihaela Stefana, et al.
Publicado: (2022)

Plant-Based Dairy Alternatives—A Future Direction to the Milky Way
por: Plamada, Diana, et al.
Publicado: (2023)

Coronavirus Disease (COVID-19) Caused by (SARS-CoV-2) Infections: A Real Challenge for Human Gut Microbiota
por: Vodnar, Dan-Cristian, et al.
Publicado: (2020)

Microencapsulation and Bioaccessibility of Phenolic Compounds of Vaccinium Leaf Extracts
por: Ștefănescu, Bianca Eugenia, et al.
Publicado: (2022)

Poly(vinyl alcohol)-Based Biofilms Plasticized with Polyols and Colored with Pigments Extracted from Tomato By-Products
por: Mitrea, Laura, et al.
Publicado: (2020)

Guts Imbalance Imbalances the Brain: A Review of Gut Microbiota Association With Neurological and Psychiatric Disorders
por: Mitrea, Laura, et al.
Publicado: (2022)

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

Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation
por: Teleky, Bernadette-Emőke, et al.
Publicado: (2020)

Integrated Technology for Cereal Bran Valorization: Perspectives for a Sustainable Industrial Approach
por: Nemes, Silvia Amalia, et al.
Publicado: (2022)

Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour
por: Teleky, Bernadette-Emőke, et al.
Publicado: (2020)

Biofunctional soy-based sourdough for improved rheological properties during storage
por: Teleky, Bernadette-Emőke, et al.
Publicado: (2022)

Probiotics, Prebiotics, and Synbiotics: Implications and Beneficial Effects against Irritable Bowel Syndrome
por: Simon, Elemer, et al.
Publicado: (2021)

Vaccinium Species (Ericaceae): Phytochemistry and Biological Properties of Medicinal Plants
por: Martău, Gheorghe Adrian, et al.
Publicado: (2023)

Mathematical Modeling and Optimization of Lactobacillus Species Single and Co-Culture Fermentation Processes in Wheat and Soy Dough Mixtures
por: Dulf, Eva-H., et al.
Publicado: (2022)

Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability
por: Călinoiu, Lavinia Florina, et al.
Publicado: (2018)

Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran
por: Călinoiu, Lavinia Florina, et al.
Publicado: (2019)

Biomass-Derived Production of Itaconic Acid as a Building Block in Specialty Polymers
por: Teleky, Bernadette-Emőke, et al.
Publicado: (2019)

Recent Advances in Biotechnological Itaconic Acid Production, and Application for a Sustainable Approach
por: Teleky, Bernadette-Emőke, et al.
Publicado: (2021)

Polyphenols and Cardiometabolic Health: Knowledge and Concern among Romanian People
por: Haș, Ioana Mariana, et al.
Publicado: (2023)

Polyphenols—Gut Microbiota Interrelationship: A Transition to a New Generation of Prebiotics
por: Plamada, Diana, et al.
Publicado: (2021)

Cardiometabolic Risk: Characteristics of the Intestinal Microbiome and the Role of Polyphenols
por: Haș, Ioana Mariana, et al.
Publicado: (2023)

Solid-State Yeast Fermented Wheat and Oat Bran as A Route for Delivery of Antioxidants
por: Călinoiu, Lavinia Florina, et al.
Publicado: (2019)

Assessment of Physicochemical and Rheological Properties of Xylo-Oligosaccharides and Glucose-Enriched Doughs Fermented with BB-12
por: Precup, Gabriela, et al.
Publicado: (2022)

Bioactive Potential of Elderberry (Sambucus nigra L.): Antioxidant, Antimicrobial Activity, Bioaccessibility and Prebiotic Potential
por: Haș, Ioana Mariana, et al.
Publicado: (2023)

3D Food Printing: Principles of Obtaining Digitally-Designed Nourishment
por: Varvara, Rodica-Anita, et al.
Publicado: (2021)

Enhanced Elderberry Snack Bars: A Sensory, Nutritional, and Rheological Evaluation
por: Haș, Ioana Mariana, et al.
Publicado: (2023)

Awareness, Knowledge, and Interest about Prebiotics—A Study among Romanian Consumers
por: Precup, Gabriela, et al.
Publicado: (2022)

Correction: Precup et al. Awareness, Knowledge, and Interest about Prebiotics—A Study among Romanian Consumers. Int. J. Environ. Res. Public Health 2022, 19, 1208
por: Precup, Gabriela, et al.
Publicado: (2023)

Development of a Fermented Beverage with Chlorella vulgaris Powder on Soybean-Based Fermented Beverage
por: Csatlos, Norbert-Istvan, et al.
Publicado: (2023)

Carotenoid Recovery from Tomato Processing By-Products through Green Chemistry
por: Szabo, Katalin, et al.
Publicado: (2022)

Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments
por: Szabo, Katalin, et al.
Publicado: (2021)

Cereal Waste Valorization through Conventional and Current Extraction Techniques—An Up-to-Date Overview
por: Fărcaș, Anca Corina, et al.
Publicado: (2022)

The Use of Chitosan, Alginate, and Pectin in the Biomedical and Food Sector—Biocompatibility, Bioadhesiveness, and Biodegradability
por: Martău, Gheorghe Adrian, et al.
Publicado: (2019)

The Chemical and Biological Profiles of Leaves from Commercial Blueberry Varieties
por: Ștefănescu, Bianca-Eugenia, et al.
Publicado: (2020)

Chemical Composition and Biological Activities of the Nord-West Romanian Wild Bilberry (Vaccinium myrtillus L.) and Lingonberry (Vaccinium vitis-idaea L.) Leaves
por: Ștefănescu, Bianca-Eugenia, et al.
Publicado: (2020)

Evaluation of the Astragalus exscapus L. subsp. transsilvanicus Roots’ Chemical Profile, Phenolic Composition and Biological Activities
por: Szabo, Katalin, et al.
Publicado: (2022)

Separation and Purification of Biogenic 1,3-Propanediol from Fermented Glycerol through Flocculation and Strong Acidic Ion-Exchange Resin
por: Mitrea, Laura, et al.
Publicado: (2020)

Bioaccessibility and Bioactivity of Cereal Polyphenols: A Review
por: Ed Nignpense, Borkwei, et al.
Publicado: (2021)

Efficient Extraction of Total Polyphenols from Apple and Investigation of Its SPF Properties
por: Opriş, Ocsana, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_hfvcdpnekomv34v1js3fr2c7eb