Journal ArticleDOI
Emerging technologies for the production of nutraceuticals from agricultural by-products: A viewpoint of opportunities and challenges
TLDR
In this paper, the authors explore the possibility of adapting the latest technologies in the recovery downstream processing of agricultural by-products in the context of nutraceuticals, with the aim of inspiring researchers to investigate the critical parameters that prevent broad commercial implementation of emerging technologies in particular application.About:
This article is published in Food and Bioproducts Processing.The article was published on 2013-10-01. It has received 390 citations till now. The article focuses on the topics: Emerging technologies.read more
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Journal ArticleDOI
Carob Seeds: Food Waste or Source of Bioactive Compounds?
Debora Santonocito,Giuseppe Granata,Corrada Geraci,Annamaria Panico,Edy Angela Siciliano,Giuseppina Raciti,Carmelo Puglia +6 more
TL;DR: Although both seed extracts of carob unripe and ripe showed an interesting antioxidant activity, CAR-R had greater activity due to the procyanidins content, and could be regarded as interesting source of bioactive antioxidant compounds for a potential application in nutraceutical and food supplement fields.
Journal ArticleDOI
Enrichment and preservation of a vegetable smoothie with an antioxidant and antimicrobial extract obtained from beet by-products
TL;DR: In this article, beet leaves extracts (BLE) were used for fruit and vegetable smoothie enrichment and/or preservation, and the extract-enriched smoothies achieved reductions between of 1-3 log cycles in smoothie's native microflora allowing to obtain a one-week shelf-life extension, and presented greater nutritional retention during storage at 5 °C.
Journal ArticleDOI
Natural Pigments Extraction from Basella rubra L. Fruits by Ultrasound-Assisted Extraction Combined with Box-Behnken Response Surface Design
J. Prakash Maran,B. Priya +1 more
TL;DR: In this paper, the authors extracted pigments from Basella rubra L. were extracted by ultrasound-assisted extraction (UAE) technique using three levels, four factors (extraction temperature, ultrasonic power, extraction time and solid-liquid (SL) ratio) Box-Behnken response surface design.
Journal ArticleDOI
Comparison of Chemical Composition, Bioactive Compounds and Antioxidant Activity of Three Olive‐Waste Cakes
Elsa Uribe,Alexis Pastén,Roberto Lemus-Mondaca,Antonio Vega-Gálvez,Issis Quispe-Fuentes,Jaime Ortiz,K. Di Scala,K. Di Scala +7 more
TL;DR: In this paper, the physicochemical composition, phenolic, tocopherol, flavonoid, flavanol, dietary fiber and β-carotene contents, as well as the antioxidant activity of three olive-waste cakes from varieties Picual, Frantoio and Arbequina were determined.
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A Green Valorisation Approach Using Microwaves and Supercritical CO 2 for High-Added Value Ingredients from Mandarin ( Citrus deliciosa Tenore) Leaf Waste
TL;DR: In this paper, the optimum conditions for microwave-asissted (MAE) and supercritical fluid (SFE) extractions were found for each dependent variable such as total phenolic material (TPM) and total flavonoid material (TFM), respectively.
References
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Journal ArticleDOI
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
TL;DR: In this paper, the authors classify food waste sources and high-added value ingredients prior to exploring the recovery stages, conventional and emerging technologies applied from the raw material to the final or encapsulated product.
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Flavonoids as Nutraceuticals: A Review
TL;DR: In this article, the authors proposed a structure-classification method for plant phenolic compounds, namely, Bioflavonoids, for predicting and controlling food quality, and showed that a better understanding of their structures and biological activities indicates their potentials as therapeutic agents and also for predicting food quality.
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Supercritical fluid extraction: Recent advances and applications
TL;DR: It is remarkable the strong impact of SFE to extract high value compounds from food and natural products but also its increasing importance in areas such as heavy metals recovery, enantiomeric resolution or drug delivery systems.
Journal ArticleDOI
The use of ultrasonics for nanoemulsion preparation
Sandra E. Kentish,Tim J. Wooster,Muthupandian Ashokkumar,S. Balachandran,Raymond Mawson,Lloyd Simons +5 more
TL;DR: In this paper, both a batch and focused flow-through ultrasonic cell were utilized for emulsification with ultrasonic power generation at 20-24-kHz, achieving a mean droplet size as low as 135-±-5nm using a mixture of flaxseed oil and water.
Journal ArticleDOI
Nanoemulsions for Food Applications: Development and Characterization
TL;DR: The application of nanotechnology to food, medical and pharmaceutical industries has received great attention from the scientific community as discussed by the authors, which is particularly suited for the fabrication of encapsulating systems for functional compounds as it prevents their degradation and improves their bioavailability.