Challenges and Technological Requirements in Agri-Food Waste Upcycling: the Case Study of Olive Leaf Extract
Future Foods,
Journal Year:
2025,
Volume and Issue:
unknown, P. 100547 - 100547
Published: Jan. 1, 2025
Language: Английский
Hazelnut skin polyphenolic green extract as a promising natural antioxidant in pork burgers: Assessment of quality parameters and consumer acceptance
Food Research International,
Journal Year:
2025,
Volume and Issue:
202, P. 115764 - 115764
Published: Jan. 18, 2025
Given
the
increasing
consumer
focus
on
healthier
and
environmentally
friendly
foods,
use
of
natural
antioxidants
in
food
production
is
becoming
more
common.
The
recovery
these
from
agri-food
waste
crucial
for
a
circular
economy,
as
it
revalues
matrices
that
would
otherwise
become
waste.
This
study
aimed
to
assess
antioxidant
capacity
hazelnut
skin
its
green
polyphenolic
extract
evaluate
their
effect
some
qualitative
parameters
pork
burgers.
Three
types
burgers
were
formulated:
control
group,
two
experimental
groups
with
addition
2.5
%
or
1
extract.
On
days
0
7
refrigerated
storage
(0-2
°C)
such
color,
cooking
losses,
tenderness,
lipid
oxidation,
volatile
profile
evaluated.
Additionally,
group
panelists
was
asked
acceptability
color
potential
purchase.
In
both
raw
cooked
burgers,
at
all
times
examined,
showed
significant
improvement
oxidative
stability
lower
fat
oxidation
compounds
compared
which
main
indicators
meat
spoilage
detected.
Although,
even
if
7th
day
storage,
HS
HSE
exhibited
better
stability,
worsening
terms
tenderness.
Overall,
despite
trade-offs,
high
emerge
additives
products.
Language: Английский
The Green Extraction of Blueberry By-Products: An Evaluation of the Bioactive Potential of the Anthocyanin/Polyphenol Fraction
International Journal of Molecular Sciences,
Journal Year:
2024,
Volume and Issue:
25(20), P. 11032 - 11032
Published: Oct. 14, 2024
In
the
context
of
a
circular
economy,
this
study
explores
valorization
blueberry
pomace
(BP)
as
source
bioactive
compounds
using
sustainable
extraction
methods.
Microwave-assisted
(MAE)
and
microwave-assisted
subcritical
water
(MASWE)
were
employed
to
obtain
two
distinct
fractions:
MAE
1°
MASWE
2°.
The
first
extract,
1°,
obtained
at
80
°C,
had
high
total
anthocyanin
content
(21.96
mgCya-3-glu/gextract),
making
it
suitable
natural
pigment.
Additionally,
exhibited
significant
enzyme
inhibition,
particularly
against
α-amylase
β-glucosidase,
suggesting
potential
anti-diabetic
anti-viral
applications.
second
2°,
150
contained
higher
phenolic
(211.73
mgGAE/gextract)
demonstrated
stronger
antioxidant
activity.
2°
showed
greater
inhibition
acetylcholinesterase
tyrosinase,
indicating
its
for
use
in
Alzheimer’s
treatment,
skincare,
or
food
preservative.
cytotoxicity
HeLa
cells
effectively
mitigated
H2O2-induced
oxidative
stress
HaCat
cells,
with
showing
similar
but
less
pronounced
effects.
A
tested
formulation
combining
extracts
3:2
ratio
enhanced
stability,
demonstrating
heat-stable
extract
characteristics
compared
conventional
method
(MeOH-HCl
reflux
condition),
protocol’s
sustainability
was
assessed
several
green
metric
tools,
which
provided
insights
into
environmental
impact
efficiency.
Language: Английский