Polyphenolic Antioxidants from Agri-Food Waste Biomass

• Auteur principal: Makris, Dimitris (auth)
• Autres auteurs: ?ahin, Selin (auth)
• Format: Électronique Chapitre de livre
• Langue: anglais
• Publié: MDPI - Multidisciplinary Digital Publishing Institute 2020
• Sujets: Biology, life sciences; polyphenols; n/a; valorization; ultrasound assisted extraction; microwave assisted extraction; Box-Behnken design; HPLC-DAD-q-TOF-MS; Dioscorea batatas; green oleo-extraction; grape marc; quantitative analysis; natural antioxidants and flavors; antioxidant; infrared-assisted extraction; anti-ageing; anthocyanins; liquid chromatography-mass spectrometry; Chinese yam; functional food; extraction; olive mill wastewater; adsorbents; relative solubility simulation; HPLC-fluorometric detector (FLD)-MS; saffron; antioxidants; food-grade solvents; Mango; zero-waste biorefinery; response surface methodology; ophthalmic hydrogel; olive leaves; sonotrode ultrasonic-assisted extraction; vegetable oils and derivatives; anti-inflammatory; skin whitening; phenolics; Brewers' spent grains; proanthocyanidins; brewer's spent grain; anti-inflammatory and antioxidant activity; antimicrobial activity; by-products; antiplatelet activity; phenanthrenes; wine lees; bioactive compounds; deep eutectic solvents
• Accès en ligne: DOAB: download the publication; DOAB: description of the publication

Résumé

The re-use of industrial food residues is essential in the general framework of rational waste handling and recycling, which aims at the minimizing environmental impact of food production and producing functional food ingredients. Agri-food processing waste has long been considered a valuable biomass with a significant polyphenol load and profile. Polyphenols, aside from being powerful antioxidants that confer inherent stability to a variety of foods, may possess versatile bioactivities including anti-inflammatory and chemopreventive properties. The valorization of agri-food waste as a prominent source of polyphenols stems from the enormous amount of food-related material discharged worldwide and the emerging eco-friendly technologies that allow high recovery, recycling, and sustainable use of these materials. This book addresses the concept of recovering natural polyphenolic antioxidants from waste biomass generated by agri-food and related industrial processes and presents state-of-the-art applications with prospect in the food, cosmetic, and pharmaceutical industries.

Description matérielle

1 electronic resource (168 p.)

ISBN

books978-3-03928-675-1
9783039286744
9783039286751

Accès

Open Access