Ultrasound-Assisted Extraction and Characterization of Polyphenols from Apple Pomace, Functional Ingredients for Beef Burger Fortification

Ultrasound-Assisted Extraction and Characterization of Polyphenols from Apple Pomace, Functional Ingredients for Beef Burger Fortification

Currently, there is an increasing interest to valorise agri-food waste containing bioactive compounds with potential health benefits. In this paper, the recovery of functional molecules from apple pomace, the most abundant by-product of the apple processing industry, was carried out by ultrasound-as...

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Detalles Bibliográficos
Main Authors: Luna Pollini, Francesca Blasi, Federica Ianni, Luca Grispoldi, Simone Moretti, Alessandra Di Veroli, Lina Cossignani, Beniamino Terzo Cenci-Goga
Formato: Artigo
Idioma:English
Publicado: MDPI AG 2022-03-01
Series:Molecules
Subjects:
apple pomace
waste
polyphenols
ultrasound-assisted extraction
antioxidant activity
beef burger
Acceso en liña:https://www.mdpi.com/1420-3049/27/6/1933

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