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dc.contributor.author
Neuls Mayer, Morgana
dc.contributor.author
Espino, Magdalena Belén
dc.contributor.author
Fernández, María de Los Ángeles
dc.contributor.author
Silva, María Fernanda
dc.date.available
2023-06-23T18:47:18Z
dc.date.issued
2022-07
dc.identifier.citation
Neuls Mayer, Morgana; Espino, Magdalena Belén; Fernández, María de Los Ángeles; Silva, María Fernanda; NADES for food industry innovation: novel bioadditives based on olive oil byproducts; Institution of Chemical Engineers; Food and Bioproducts Processing; 134; 7-2022; 193-201
dc.identifier.issn
0960-3085
dc.identifier.uri
http://hdl.handle.net/11336/201364
dc.description.abstract
There is an urgent need for the replacement of synthetic food additives by natural-based ones. In this scenario the recovery of biocompounds from byproducts represents a huge opportunity for their application as bioadditives in food industry. Among bioactive compounds, phenolics are recognized for their biological properties, being excellent antioxidants, antimicrobials, dyes in food applications. In this work green technologies with Natural Deep Eutectic Solvents (NADES) were combined for phenolic extraction, mainly luteolin and hydroxityrosol, from olive pomace of different seasons and cultivars. Three different NADES and organic solvent were evaluated being the mixture composed of lactic acid, glucose and water (LGH) selected due to its highest performance for phenolic extraction. To support the potential application of olive pomace-LGH extract as functional ingredient or food additive, in vitro digestion was performed. Phenolic content, total anthocyanin, antioxidant capacity hydroxytyrosol (Hty) and luteolin (Lut) concentration were monitored during the different steps of the process. Recovery index for intestinal phase was 183% for Hty and 75% for Lut indicating a high stability during gastrointestinal process. Regarding anthocyanins, 43% remained available, revealing the potential of LGH when compared with other researches. Bioaccessibility evaluation of olive pomace-LGH extract contributes to novel bioadditives development.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Institution of Chemical Engineers
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ALPERUJO
dc.subject
ANTHOCYANIN
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HYDROXYTYROSOL
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IN VITRO DIGESTION
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LUTEOLIN
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PHENOLIC COMPOUND
dc.subject.classification
Química Analítica
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Ciencias Químicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
NADES for food industry innovation: novel bioadditives based on olive oil byproducts
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-06-21T10:07:50Z
dc.journal.volume
134
dc.journal.pagination
193-201
dc.journal.pais
Reino Unido
dc.description.fil
Fil: Neuls Mayer, Morgana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
dc.description.fil
Fil: Espino, Magdalena Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
dc.description.fil
Fil: Fernández, María de Los Ángeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
dc.description.fil
Fil: Silva, María Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
dc.journal.title
Food and Bioproducts Processing
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0960308522000554
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.fbp.2022.05.007
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