TY  - GEN
AU  - Makris,Dimitris
AU  - ?ahin,Selin
TI  - Polyphenolic Antioxidants from Agri-Food Waste Biomass
SN  - books978-3-03928-675-1
PY  - 2020///
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - polyphenols
KW  - n/a
KW  - valorization
KW  - ultrasound assisted extraction
KW  - microwave assisted extraction
KW  - Box–Behnken design
KW  - HPLC-DAD-q-TOF-MS
KW  - Dioscorea batatas
KW  - green oleo-extraction
KW  - grape marc
KW  - quantitative analysis
KW  - natural antioxidants and flavors
KW  - antioxidant
KW  - infrared-assisted extraction
KW  - anti-ageing
KW  - anthocyanins
KW  - liquid chromatography-mass spectrometry
KW  - Chinese yam
KW  - functional food
KW  - extraction
KW  - olive mill wastewater
KW  - adsorbents
KW  - relative solubility simulation
KW  - HPLC-fluorometric detector (FLD)–MS
KW  - saffron
KW  - antioxidants
KW  - food-grade solvents
KW  - Mango
KW  - zero-waste biorefinery
KW  - response surface methodology
KW  - ophthalmic hydrogel
KW  - olive leaves
KW  - sonotrode ultrasonic-assisted extraction
KW  - vegetable oils and derivatives
KW  - anti-inflammatory
KW  - skin whitening
KW  - phenolics
KW  - Brewers’ spent grains
KW  - proanthocyanidins
KW  - brewer’s spent grain
KW  - anti-inflammatory and antioxidant activity
KW  - antimicrobial activity
KW  - by-products
KW  - antiplatelet activity
KW  - phenanthrenes
KW  - wine lees
KW  - bioactive compounds
KW  - deep eutectic solvents
N1  - Open Access
N2  - 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
UR  - https://mdpi.com/books/pdfview/book/2250
UR  - https://directory.doabooks.org/handle/20.500.12854/56647
ER  -