Molecules,
Год журнала:
2024,
Номер
29(24), С. 5826 - 5826
Опубликована: Дек. 10, 2024
The
aim
of
this
study
was
to
assess
the
impact
tomato
pomace
(TP)
on
content
volatile
compounds
and
L-carnitine
sensory
characteristics
raw
fermented
sausages
produced
with
reduced
nitrite.
were
divided
into
three
experimental
groups:
control
sample,
sample
1.5%
addition
freeze-dried
pomace,
2.5%
TP.
results
showed
that
significantly
affected
quality
sausages.
Lower
observed
in
samples
main
groups
identified
alcohols,
aldehydes,
hydrocarbons,
ketones.
TP
influenced
smell
taste
sausages,
which
characterized
by
a
more
intense
red
color
compared
sample.
Despite
influence
some
features,
products
high
score
overall
over
7
c.u.
10-point
scale,
similar
sausage.
Discover Environment,
Год журнала:
2024,
Номер
2(1)
Опубликована: Ноя. 27, 2024
The
rapid
increase
in
global
energy
demand
and
the
depletion
of
fossil
fuels
highlight
importance
biomass
as
a
renewable
source.
Biomass,
especially
agricultural
by-products
rich
hemicellulose,
cellulose,
lignin,
offers
sustainable
alternative
for
producing
value-added
products.
generation
power,
heat,
biofuels
from
has
gained
increasing
significance
today's
landscape.
This
review
explores
potential
advanced
conversion
technologies,
with
focus
on
thermochemical
biochemical
processes
key
methods
optimizing
waste
management
strategies.
It
examines
these
technologies
converting
wastes
into
bioenergy,
such
biogas,
syngas,
bio-oil,
biochar,
digestate,
while
detailing
their
operational
parameters,
technological
principles,
implementation
prospects.
While
biological
are
limited
by
long
processing
times
low
yields,
challenged
high
costs
temperature
requirements.
also
compares
advantages
challenges
each
method
to
assess
overall
effectiveness
suitability.
Further
research
feedstock
pretreatment,
catalyst
development,
system
optimization
is
essential
advancing
biofuel
production.
Plants,
Год журнала:
2024,
Номер
13(10), С. 1418 - 1418
Опубликована: Май 20, 2024
Salinity
reduces
crop
yields
and
quality,
causing
global
economic
losses.
Zinc
oxide
nanoparticles
(ZnO-NPs)
improve
plant
physiological
metabolic
processes
abiotic
stress
resistance.
This
study
examined
the
effects
of
foliar
ZnO-NPs
at
75
150
mg/L
on
tomato
Kecskeméti
549
plants
to
alleviate
salt
caused
by
mM
NaCl.
The
precipitation
procedure
produced
that
were
characterized
using
UV-VIS,
TEM,
STEM,
DLS,
EDAX,
Zeta
potential,
FTIR.
assessed
TPCs,
TFCs,
total
hydrolyzable
sugars,
free
amino
acids,
protein,
proline,
H
Antioxidants,
Год журнала:
2024,
Номер
13(6), С. 645 - 645
Опубликована: Май 25, 2024
Oxidative
stress,
an
imbalance
between
reactive
oxygen
species
(ROS)
and
endogenous
antioxidants,
plays
important
role
in
the
development
of
neurodegenerative
diseases,
including
Parkinson’s.
The
human
brain
is
vulnerable
to
oxidative
stress
because
high
rate
that
it
needs
levels
polyunsaturated
fatty
acids,
which
are
substrates
lipid
peroxidation.
Natural
antioxidants
inhibit
oxidation
reduce
preventing
cancer,
inflammation,
disorders.
Furthermore,
literature,
reported
due
their
possible
neuroprotective
activity,
may
offer
interesting
option
for
better
symptom
management,
even
Parkinson’s
disease
(PD).
usually
found
several
foods,
such
as
fruits,
vegetables,
meat,
fish,
oil,
food
wastes,
seeds,
peels,
leaves,
skin.
They
can
help
system
protect
or
repair
cellular
components
from
halt
lipid,
protein,
DNA
damage
neurons.
This
review
will
examine
extent
knowledge
last
ten
years,
about
potential
effect
natural
present
by-products,
vivo
vitro
PD
models.
Additionally,
this
study
demonstrate
pool
dietary
be
tool
prevention
opportunity
cost
savings
public
health
area.
Foods,
Год журнала:
2024,
Номер
13(12), С. 1802 - 1802
Опубликована: Июнь 7, 2024
The
aim
of
this
work
was
to
study
the
antioxidant
potential
aqueous
extracts
obtained
from
different
by-products.
effectiveness
these
compared
with
that
rosemary
extract.
Total
phenol
carotenoid
and
vitamin
C
contents,
as
well
in
vitro
activity,
were
assessed.
Phenol
content
positively
correlated
activity
extracts,
while
carotenoids
showed
a
less
clear
relationship.
Vitamin
associated
lemon
pepper
pomace
extracts.
Extracts
olive,
grape,
by-products
displayed
highest
(radical
scavenging
activity),
being
similar
Moreover,
phenolic
profile
analyzed,
revealing
diverse
compounds.
Rosemary
contained
variety
quantity
compounds,
olive
rich
hydroxytyrosol
4-hydroxybenzoic
acid.
Lemon
high
amounts
tyrosol,
tomato
had
abundant
epicatechin.
PCA
analysis
distinguished
based
on
phenol,
carotenoid,
content,
along
their
compound
profiles.
This
emphasizes
capacity
extract
valuable
sources
antioxidants
highlights
importance
understanding
bioactive
components.
Current Research in Food Science,
Год журнала:
2024,
Номер
9, С. 100791 - 100791
Опубликована: Янв. 1, 2024
The
utmost
objective
of
every
nation
is
to
achieve
zero
hunger
and
ensure
the
health
well-being
its
population.
However,
in
impoverished
nations,
particularly
rural
areas,
such
issues
persist
on
a
daily
basis.
Currently,
there
growing
demand
for
fruit
consumption
due
their
potential
benefits.
Surprisingly,
most
prevalent
by-product
pomace,
which
produced
millions
tonnes
usually
discarded
as
waste
after
processing
or
consumption.
Even
food
with
these
kinds
raw
resources
can
contribute
eradicating
world
hunger.
Owing
advantages,
scientists
have
begun
evaluating
nutritional
content
various
pomace
varieties
well
chemical
composition
different
bioactive
constituents,
significant
benefits
be
used
formulate
variety
products
notable
nutraceutical
functional
potential.
So,
purpose
this
review
understand
existing
familiarity
phytochemical
selected
pomaces,
those
derived
from
pineapple,
orange,
grape,
apple,
tomato.
Furthermore,
article
covers
pre-clinical
clinical
investigations
conducted
extracts
and/or
powder
forms
incorporation
into
animal
feed.
Adding
pomaces
reduces
glycemic
index,
increases
fibre
total
polyphenolic
contents,
cooking
loss,
etc.
In
feeds,
incorporating
improves
antioxidant
enzyme
activities,
humoral
immune
system,
growth
performance
methane
emission.
Foods,
Год журнала:
2024,
Номер
13(14), С. 2218 - 2218
Опубликована: Июль 15, 2024
Tomato
is
a
widely
cultivated
crop
and
its
processing
produces
large
quantities
of
wastes,
such
as
pulp,
seed,
peel.
In
recent
years,
the
valorization
these
wastes
in
production
high-value-added
food
products
has
gained
popularity
achieving
environmental
sustainability
zero
waste.
From
this
viewpoint,
dried
tomato
peel
(DTP-1%,
2%,
3%,
4%)
flour
was
included
hamburger
formulations.
patty
samples,
ash,
carbohydrate,
dietary
fiber
amounts
were
increased
due
to
high
content
DTP
flour,
while
moisture
fat
percentages
decreased
with
increasing
(
