Electron beam and X-ray irradiation promote extraction of bioactive compounds from walnut green husk: Structural, physicochemical, and functional properties

Food Bioscience, Год журнала: 2024, Номер 61, С. 104739 - 104739

Опубликована: Июль 14, 2024

Язык: Английский

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High Added-Value by-Products from Biomass: A Case Study Unveiling Opportunities for Strengthening the Agroindustry Value Chain

Biomass, Год журнала: 2024, Номер 4(2), С. 217 - 242

Опубликована: Апрель 1, 2024

The current era witnesses a remarkable advancement in biomass utilization, guided by the principles of green chemistry and biorefinery comprehensive exploitation plant-based raw materials. Predominantly, large-scale production methods have been pursued, akin to approaches oil industry, enabling incorporation novel products into energy petrochemical markets. However, viability such systems on small medium scale is hindered logistical challenges constraints economies scale. For agricultural producers food processing companies, complete utilization transcends environmental responsibility, evolving strategy for survival through diversification by-products with enhanced value. state Rio de Janeiro Brazil presents range population dynamics, geographical features, climate conditions, patterns that closely resemble those found various tropical countries regions worldwide. This region, sustaining belt supporting 17 million people, provides an apt case study investigating chemical compounds potential value among agro-industrial residues, which can motivate creation lucrative biotechnological industry. Examples include naringenin hesperidin from oranges lemons, epi-gallo-catechin gallate bananas, caffeic acids coffee, bromelain enzyme pineapples. addresses associated developing alternatives within agroindustry, considering economic, technological, logistical, market-related aspects. insights examining Brazilian will contribute broader discourse sustainable value-added by-products.

Язык: Английский

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Influence of Solvent Concentration on the Amount of Individual Phenolic Compounds in Apple and Sour Cherry Pomace

Horticulturae, Год журнала: 2024, Номер 10(9), С. 900 - 900

Опубликована: Авг. 26, 2024

Apple and sour cherry pomace, by-products resulting from fruit processing for juice production, were analysed using high-performance liquid chromatography (HPLC) to identify quantify individual phenolic compounds. In order determine the most efficient method of extracting these compounds different concentrations ethanol used as organic solvent. The following analysed: gallic acid, neochlorogenic (+)-catechin, (−)-epicatechin, chlorogenic vanillic caffeic ferulic sinapic salicylic ellagic rutin, myricetin. amounts varied depending on concentration in extraction process. Neochlorogenic a potent antioxidant, was quantified apple pomace extracts, showing significant variation with solvent concentration. highest amount found 100% (46.44 mg 100 g−1 DW), followed by 75% (32.09 DW) 50% (7.66 DW). also extracted into (45.20 lowest (29.12 Catechin detected exclusively maximum yield observed (137.86 which significantly higher compared other analysed. obtained results demonstrate importance valuable by-products, potential be production functional foods.

Язык: Английский

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Electron beam irradiation coupled ultrasound-assisted natural deep eutectic solvents extraction: A green and efficient extraction strategy for proanthocyanidin from walnut green husk

Food Chemistry, Год журнала: 2024, Номер 463, С. 141279 - 141279

Опубликована: Сен. 19, 2024

Язык: Английский

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Bioactive composition and medicinal properties of Walnut kernels

Journal of Agriculture and Food Research, Год журнала: 2024, Номер unknown, С. 101442 - 101442

Опубликована: Сен. 1, 2024

Язык: Английский

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