Optimizing the Integration of Microwave Processing and Enzymatic Extraction to Produce Polyphenol-Rich Extracts from Olive Pomace

Optimizing the Integration of Microwave Processing and Enzymatic Extraction to Produce Polyphenol-Rich Extracts from Olive Pomace

The integration of green technologies such as microwave- and enzyme-assisted extraction (MEAE) has been shown to improve the extraction efficiency of bioactive compounds while reducing processing time and costs. MEAE using tannase alone (MEAE-Tan), or in combination with cellulase and pectinase (MEA...

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Bibliographic Details
Main Authors: Gabriela A. Macedo, Paula de P. M. Barbosa, Fernanda F. G. Dias, Lauren M. Crawford, Selina C. Wang, Juliana M. L. N. De Moura Bell
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
green extraction
enzymes
olive pomace
phenolic compounds
Online Access:https://www.mdpi.com/2304-8158/12/20/3754

Internet

https://www.mdpi.com/2304-8158/12/20/3754

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