Natural Antioxidants: Innovative Extraction and Application in Foods

• Other Authors: Loizzo, Monica Rosa (Editor), Sanches-Silva, Ana Teresa (Editor)
• Format: Electronic Book Chapter
• Language: English
• Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Subjects: Research & information: general; supercritical fluid extraction; pressurized liquid extraction; ultrasound-assisted extraction; trans-resveratrol; Norway spruce bark; shelf life; byproducts; fresh pasta; vegetable extracts; antimicrobial activity; wood waste; phenolic profile; planar chromatography; DPPH-HPTLC assay; Cynara cardunculus L.; cardoon leaves; by-products; antioxidant activity; ferulic acid; brewer's spent grain; alkaline hydrolysis; adsorption; synthetic resin; macroporous resin XAD-7HP; olive mill wastewaters; oxidative stability; polyphenols; sunflower oil; enzymatic browning; antioxidant compounds; Hericium erinaceus; mushroom metabolites; polyphenol oxidase; tyrosinase; laccase; natural inhibitor; selenomethionine; green coffee; acrylamide; Arabica; Robusta; Maillard reaction; selenium uptake; pretreatment; ultrasound assisted extraction-UAE; rapid solid-liquid dynamic extraction-RSLDE; gas chromatography-mass spectrometry-GC-MS; antioxidants; C. sativa; T. vulgaris; C. sativum; pomegranate seeds; oil; microwave pretreatment; total phenolic content; antioxidant capacity; Hyoseris radiata; Hyoseris taurina; Hypochaeris laevigata; Hypochaeris radicata; phytochemicals; obesity; diabetes type 2; n/a
• Online Access: DOAB: download the publication; DOAB: description of the publication

Natural Antioxidants: Innovative Extraction and Application in Foods compiles comprehensive information and recent findings on the extraction of antioxidants from different natural resources and investigates their application in food. The book focuses on different sources of natural antioxidants such as the Hypochaeris and Hyoseris species, pomegranate seed oil, thyme, hemp, coriander, olive mill wastewaters, the edible mushroom Hericium erinaceus, Brewer's spent grain, broccoli byproducts, cardoon, and Norway spruce bark. Moreover, the effect of different treatments such as blanching, microwave exposure, roasting, and enzymatic browning on the phytochemical content and bioactivity of the extracts is also addressed. Readers will find valuable insights into the impact of extraction methodologies on the bioactivity of the extracts, along with an understanding of the vast potential of natural extracts for the quality of food products. Readership Food and nutrition researchers, health professionals, nutritionists, and food science and chemistry students