Cargando…

Upcycling Quince Peel into Bioactive Ingredients and Fiber Concentrates through Multicomponent Extraction Processes

This study aimed to promote the total upcycling of quince (Cydonia oblonga Mill.) peel into bioactive extracts (BEs) and fiber concentrates (FCs). The multicomponent extraction processes were optimized using response surface methodology (RSM) coupled with a 20-run experimental design, where the effe...

Descripción completa

Detalles Bibliográficos
Autores principales:	Pereira, Alexis, Añibarro-Ortega, Mikel, Kostić, Marina, Nogueira, António, Soković, Marina, Pinela, José, Barros, Lillian
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9952593/ https://www.ncbi.nlm.nih.gov/pubmed/36829819 http://dx.doi.org/10.3390/antiox12020260

Ejemplares similares

Valorization of quince peel into functional food ingredients: A path towards “zero waste” and sustainable food systems
por: Othman, Souha, et al.
Publicado: (2022)

Compositional Features and Bioactive Properties of Aloe vera Leaf (Fillet, Mucilage, and Rind) and Flower
por: Añibarro-Ortega, Mikel, et al.
Publicado: (2019)

Phytochemical Composition and Bioactive Potential of Melissa officinalis L., Salvia officinalis L. and Mentha spicata L. Extracts
por: Silva, Beatriz Nunes, et al.
Publicado: (2023)

Upcycling Fish By-Products into Bioactive Fish Oil: The Suitability of Microwave-Assisted Extraction
por: Pinela, José, et al.
Publicado: (2022)

Extraction of Aloesin from Aloe vera Rind Using Alternative Green Solvents: Process Optimization and Biological Activity Assessment
por: Añibarro-Ortega, Mikel, et al.
Publicado: (2021)

Chemical Composition and Antioxidant Properties of Common and Lemon Verbena
por: Polumackanycz, Milena, et al.
Publicado: (2022)

The Effect of Nitrogen Input on Chemical Profile and Bioactive Properties of Green- and Red-Colored Basil Cultivars
por: Cruz, Luís R. O., et al.
Publicado: (2020)

Valorization of Juglans regia Leaves as Cosmeceutical Ingredients: Bioactivity Evaluation and Final Formulation Development
por: Besrour, Nermine, et al.
Publicado: (2022)

Bioactive Natural Matrices and Compounds
por: Ferreira, Isabel C. F. R., et al.
Publicado: (2014)

Optimization of Extraction Parameters for Enhanced Recovery of Bioactive Compounds from Quince Peels Using Response Surface Methodology
por: Athanasiadis, Vassilis, et al.
Publicado: (2023)

Antioxidant Extracts of Three Russula Genus Species Express Diverse Biological Activity
por: Kostić, Marina, et al.
Publicado: (2020)

Phenolic Composition and Biological Properties of Cynara cardunculus L. var. altilis Petioles: Influence of the Maturity Stage
por: Mandim, Filipa, et al.
Publicado: (2021)

Phenolic Composition and Antioxidant, Anti-Inflammatory, Cytotoxic, and Antimicrobial Activities of Cardoon Blades at Different Growth Stages
por: Mandim, Filipa, et al.
Publicado: (2022)

Bioactive Properties and Phenolic Compound Profiles of Turnip-Rooted, Plain-Leafed and Curly-Leafed Parsley Cultivars
por: Liberal, Ângela, et al.
Publicado: (2020)

Chemical Composition and Biological Activity of Commelina erecta: An Edible Wild Plant Consumed in Brazil
por: Cavichi, Lucas Vinicius, et al.
Publicado: (2023)

Compositional Features of the “Kweli” Red Raspberry and Its Antioxidant and Antimicrobial Activities
por: Vara, Ana Luísa, et al.
Publicado: (2020)

Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties
por: Ghada, Bejaoui, et al.
Publicado: (2020)

Unravelling Phytochemical and Bioactive Potential of Three Hypericum Species from Romanian Spontaneous Flora: H. alpigenum, H. perforatum and H. rochelii
por: Babotă, Mihai, et al.
Publicado: (2022)

Screening of Chemical Composition, Antimicrobial and Antioxidant Activities in Pomegranate, Quince, and Persimmon Leaf, Peel, and Seed: Valorization of Autumn Fruits By-Products for a One Health Perspective
por: Silva, Vanessa, et al.
Publicado: (2023)

Upcycling potato peel waste – Data of the pre-screening of the acid-catalyzed liquefaction
por: Ventura, Patrícia, et al.
Publicado: (2016)

Nutritional Composition and Bioactive Properties of Wild Edible Mushrooms from Native Nothofagus Patagonian Forests
por: Rugolo, Maximiliano, et al.
Publicado: (2022)

The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits
por: Grasso, Simona, et al.
Publicado: (2019)

Quince cuentistas
Publicado: (1974)

Thymus Species from Romanian Spontaneous Flora as Promising Source of Phenolic Secondary Metabolites with Health-Related Benefits
por: Babotă, Mihai, et al.
Publicado: (2023)

Selection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingredients Rich in Oligosaccharides and Free Phenolics
por: Bautista-Expósito, Sara, et al.
Publicado: (2022)

QuinceSet: Dataset of annotated Japanese quince images for object detection
por: Kaufmane, Edīte, et al.
Publicado: (2022)

Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation
por: Parafati, Lucia, et al.
Publicado: (2020)

Quince líneas : relatos hiperbreves
Publicado: (1996)

A Comparative Study of Lactarius Mushrooms: Chemical Characterization, Antibacterial, Antibiofilm, Antioxidant and Cytotoxic Activity
por: Kostić, Marina, et al.
Publicado: (2023)

Contar quince años
Publicado: (1987)

Quince ciudades mayas
por: Gendrop, Paul
Publicado: (1977)

Changes in Physicochemical and Bioactive Properties of Quince (Cydonia oblonga Mill.) and Its Products
por: Najman, Katarzyna, et al.
Publicado: (2023)

Bioactive and Nutritional Potential of Medicinal and Aromatic Plant (MAP) Seasoning Mixtures
por: Novais, Cláudia, et al.
Publicado: (2021)

Multifunctional Carbon Fibers from Chemical Upcycling of Mask Waste
por: Robertson, Mark, et al.
Publicado: (2022)

Upcycling Polystyrene
por: Capricho, Jaworski C., et al.
Publicado: (2022)

Multicomponent Reactions for the Synthesis of Active Pharmaceutical Ingredients
por: Cores, Ángel, et al.
Publicado: (2022)

Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens
por: Fernandes, Filipa, et al.
Publicado: (2019)

Comparison of bioactive compounds and health promoting properties of fruits and leaves of apple, pear and quince
por: Wojdyło, Aneta, et al.
Publicado: (2021)

Consumer Attitudes towards Local and Organic Food with Upcycled Ingredients: An Italian Case Study for Olive Leaves
por: Perito, Maria Angela, et al.
Publicado: (2020)

Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp
por: Garcia, Diego, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_j1ebjdg1kfcsvmtiq6fiueuhap