Current Research in Food Science, Journal Year: 2024, Volume and Issue: 9, P. 100857 - 100857
Published: Jan. 1, 2024
Language: Английский
Antioxidants, Journal Year: 2024, Volume and Issue: 13(9), P. 1131 - 1131
Published: Sept. 19, 2024
Vitis vinifera L., commonly known as grapes, is one of the most widely cultivated crops worldwide, with over 80% used for wine production. However, winemaking process generates substantial residues, including grape pomace (GP), lees, and wastewater, which can pose significant environmental economic challenges. Among these, GP stands out not only a waste product but also rich source polyphenols—bioactive compounds recognized antioxidant anti-inflammatory properties. Recent advancements have expanded application GP-derived extracts, particularly in health food industries, due to their potent bioactive This review provides comprehensive overview valorization GP, focusing on its phenolic composition therapeutic potential. It evokes innovative, environmentally friendly extraction techniques integrated methods chemical analysis these valuable compounds. Additionally, benefits polyphenols are explored, recent experimental findings examining metabolism highlighting key role gut microbiota processes. These insights contribute deeper understanding biological activity extracts underscore growing significance high-added-value product. By illustrating how by-products be transformed into natural agents, this emphasizes importance sustainable development eco-friendly management practices, significantly contributing advancement circular economy.
Language: Английский
Citations
10
Molecules, Journal Year: 2025, Volume and Issue: 30(3), P. 693 - 693
Published: Feb. 5, 2025
Grape pomace (GP) has gained attention for its potential to be valorized into functional foods due rich composition of bioactive compounds. In this work, GP been exploited develop plant-based mayonnaise alternatives and salad dressings. The influence the water-to-oil ratio, percentage content GP, lecithin, vinegar on viscosity physical stability obtained emulsions have investigated by Design Experiments. Two formulations, one high-oil (70%) second high-water (60%), were further studied their applications. selected samples subjected an accelerated test (60 °C 21 days) verify oxidation protection. sample, combined with 8% showed lower primary (peroxide value < 20 mEq O2/kg fat) secondary (anisidine 55) parameters than highlighting antioxidant activity. phenolic profile all HPLC was also determined. Lastly, a sensory analysis conducted, showing highest overall acceptability oil-rich sample. results contribute potentiality in formulation healthy foods, adopting zero-waste approach full exploitation underutilized resource.
Language: Английский
Citations
1
E3S Web of Conferences, Journal Year: 2025, Volume and Issue: 613, P. 05006 - 05006
Published: Jan. 1, 2025
This paper explores the potential applications of pineapple and orange in yogurt production, examining their addition various ratios impact on quality indicators. The study analyzed samples enriched yogurt. Pineapple enrichments were added different proportions ranging from 2:1 to 3:1, meaning three parts one part relative mass produced To evaluate obtained samples, researchers conducted organoleptic other analyses. results demonstrated that these components increased ash content iron levels compared control sample. highest concentration studied element was achieved with 15% 5% orange. Based experimental results, it can be concluded incorporating fruit into recipe increases and, consequently, elemental composition, as confirmed by studies. In terms properties, best sample a 3:1 ratio (three orange). proved optimal for enrichment production.
Language: Английский
Citations
0
Nutraceuticals, Journal Year: 2024, Volume and Issue: 4(4), P. 469 - 502
Published: Sept. 30, 2024
High-density lipoprotein (HDL) has been proposed to provide cardio-protective properties through the functionality of its anti-inflammatory and antioxidant enzymatic machinery. Within this article, beneficial effects several functional foods on HDL levels for cardio-protection are thoroughly reviewed. Emphasis is given their health-promoting cardiovascular system benefits HDL, which act either solely or synergistically as an adjuvant approach with well-established anti-atherogenic therapies. Promising outcomes from both in vitro vivo studies animal models clinical trials, outline such functionality, discussed. The mechanisms obtained antioxidant, anti-inflammatory, antithrombotic, activities containing natural bioactives also outlined. Limitations future perspectives overall that these bioactive compounds exert important ingredients induce HDL-related strengthen health
Language: Английский
Citations
3
Current Research in Food Science, Journal Year: 2024, Volume and Issue: 9, P. 100857 - 100857
Published: Jan. 1, 2024
Language: Английский
Citations
2