Anthocyanin recovery from grape by-products by combining ohmic heating with food-grade solvents: phenolic composition, antioxidant, and antimicrobial properties

Usually, wine-making by-products are discarded, presenting a significant environmental impact. However, they can be used as a source of bioactive compounds. Moreover, consumers’ increasing demand for naturally nutritious and healthy products requires new formulations and food product improvement, to...

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Bibliographic Details
Main Author: Coelho, Marta (author)
Other Authors: Silva, Sara (author), Costa, Eduardo (author), Pereira, Ricardo N. (author), Rodrigues, António Sebastião (author), Teixeira, José António (author), Pintado, Manuela (author)
Format: article
Language:eng
Published: 2021
Subjects:
Anthocyanins
Antimicrobial
Antioxidant activity
Biological properties
Conventional methods
Grape by-products
Ohmic heating
Phenolic compounds
Online Access:http://hdl.handle.net/10400.14/34138
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/34138

Internet

http://hdl.handle.net/10400.14/34138

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