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Phenolic and colour characteristics of must and wine obtained from red grapes treated by pulsed electric fields. Efficacy of PEF to reduce maceration time in elaboration of red wines
Pulsed electric fields effect was studied on the physico-chemical and general phenolic composition as colour characteristics and stilbene content in...
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Ultrasound assisted maceration with Pistachia lentiscus (lentisk) leaves to enhance the antioxidant activity and the oxidative stability of extra virgin olive oil
The development of new functional olive oils may help in prevention of chronic diseases and improving the quality of life for many consumers. This is...
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Effect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines
This was the first study evaluating the impact of cold pre-fermentative maceration using refrigeration on the nutraceutical quality and color of red...
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Thermal, antioxidant, morphological and bioactive properties of starchy material extracted from the bacupari (Garcinia brasiliensis (Mart.)) seed using aqueous and alkaline maceration
Despite their being rich in bioactive compounds, by-products produced during fruit pul** are usually discarded. The present paper aimed to...
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Effects of incorporation of Chavir ultrasound and maceration extracts on the antioxidant activity and oxidative stability of ordinary virgin olive oil: identification of volatile organic compounds
Ultrasound and maceration Chavir extract at concentrations of 100, 200, and 300 ppm were incorporated into virgin olive oil to improve flavor and...
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Effects of maceration with phenolic additives on the physicochemical properties and antioxidant activity of blackened jujube (Ziziphus jujuba Mill.)
Ziziphus jujuba cv. Goutouzao (GTZ) was pretreated by macerating with phenolic additives (green tea powder, tea polyphenols, EGCG and pomegranate...
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Process kinetics, thermodynamics and optimization of oil extraction from the garlic pennycress (Thlaspi alliaceum L.) seeds
Garlic pennycress seed oil (GPSO) was recovered by pressing, Soxhlet extraction, and maceration. All obtained GPSOs are characterized by high...
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Polyphenol Extraction of Green Tea Through Pulsed Electric Field: Yield Improvement and Environmental Assessment
The health benefits of polyphenols present in green tea have sparked great interest. However, it is crucial to identify processes that allow...
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The effect of extraction conditions on the chemical profile of obtained raw poplar propolis extract
Various conditions of extraction were applied to obtain active extracts of raw poplar-type propolis. The extraction efficiency of traditional...
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Inhibition of Pectobacterium carotovorum-mediated potato soft rot by carboxymethyl cellulose-based antibacterial edible coating containing green tea extract
This study was conducted to propose a new strategy for preventing Pectobacterium carotovorum -mediated potato soft rot through the development of a...
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Modeling and Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Haloxylon Scoparium Aerial Parts
The aim of this research is to optimize the extraction of phenolic compounds from the aerial parts of Haloxylon scoparium by employing...
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Effect of Carbonic Maceration (CM) on the Vacuum Microwave Drying of Chinese Ginger (Zingiber officinale Roscoe) Slices: Drying Characteristic, Moisture Migration, Antioxidant Activity, and Microstructure
Ginger is an important Chinese flavoring agent and a traditional herbal medicine. Traditional drying method for ginger may cause severe damage and...
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Extraction of Sesquiterpene Lactones from Inula helenium Roots by High-Pressure Homogenization and Effects on Antimicrobial, Antioxidant, and Antiglycation Activities
The sesquiterpene lactones (SL) of Inula helenium ( I. helenium ) roots were extracted using high-pressure homogenization (HPH) and compared against...
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Applying rosemary extract and caffeic acid to modify the composition of Monastrell wines
This work studies the effect of applying rosemary extract and caffeic acid on the polyphenolic and aromatic composition of Monastrell wines, as well...
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Drying kinetics, extraction kinetics and microencapsulation of antioxidant bioactive compounds of pitaya (Hylocereus undatus) peel
The prospects of commercialization in the market for exotic fruits are increasingly promising in Brazil. Pitaya, for instance, is a fruit that can be...
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Fruit Waste: Potential Bio-Resource for Extraction of Nutraceuticals and Bioactive Compounds
Globally, fruits and vegetables generate almost half of total food waste, which has become a major environmental concern. Though the ample amounts of...
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Essential Oils: Sustainable Extraction Techniques and Nutraceuticals Perspectives
Essential oils in their unadulterated form, can be primarily classified into two fundamental chemical constituents, namely: hydrocarbons, oxygenated...
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Phenolic features and anthocyanin profiles in winemaking pomace and fresh berries of grapes with different pedigrees
The total contents and antioxidant activities of phenolic compounds as well as anthocyanin profiles were analyzed and compared in fresh berries and...
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The potential of wild olive leaves (Olea europaea L. subsp. oleaster) addition as a functional additive in olive oil production: the effects on bioactive and nutraceutical compounds using LC–ESI–QTOF/MS
This study aims to investigate the influence of traditional maceration upon the enrichment of olive oil with oleaster leaves. The phenolic and...
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Optimization of extraction and study of the in vitro static simulation of INFOGEST gastrointestinal digestion and in vitro colonic fermentation on the phenolic compounds of dandelion and their antioxidant activities
The aim of this study is to optimize the extraction process and investigate the impact of in vitro gastrointestinal digestion on phenolic compounds,...
