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, tog...

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Bibliographic Details
Main Author: Coelho, M. (author)
Other Authors: Silva, Sara (author), Costa, Eduardo (author), Pereira, Ricardo Nuno Correia (author), Rodrigues, António Sebastião (author), Teixeira, J. A. (author), Pintado, Manuela (author)
Format: article
Language:eng
Published: 2021
Subjects:
Grape by-products
Ohmic heating
Conventional methods
Biological properties
Phenolic compounds
Anthocyanins
Antimicrobial
Antioxidant activity
Ciências Agrárias::Biotecnologia Agrária e Alimentar
Science & Technology
Online Access:http://hdl.handle.net/1822/73493
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/73493

Internet

http://hdl.handle.net/1822/73493

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