Polyphenolic Antioxidants from Agri-Food Waste Biomass
Makris, Dimitris
Polyphenolic Antioxidants from Agri-Food Waste Biomass - MDPI - Multidisciplinary Digital Publishing Institute 2020 - 1 electronic resource (168 p.)
Open Access
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.
Creative Commons
English
books978-3-03928-675-1 9783039286744 9783039286751
10.3390/books978-3-03928-675-1 doi
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
Polyphenolic Antioxidants from Agri-Food Waste Biomass - MDPI - Multidisciplinary Digital Publishing Institute 2020 - 1 electronic resource (168 p.)
Open Access
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.
Creative Commons
English
books978-3-03928-675-1 9783039286744 9783039286751
10.3390/books978-3-03928-675-1 doi
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