Almond (<i>Prunus dulcis</i>) Bagasse as a Source of Bioactive Compounds with Antioxidant Properties: An In Vitro Assessment

Almond (<i>Prunus dulcis</i>) Bagasse as a Source of Bioactive Compounds with Antioxidant Properties: An In Vitro Assessment

The presence of components of nutritional interest makes fresh almond bagasse an interesting by-product for obtaining functional ingredients. Stabilization through a dehydration process is an interesting option for its integral use, ensuring its conservation and management. Subsequently, it can be t...

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Bibliographic Details
Main Authors: Stevens Duarte, Almudena Puchades, Nuria Jiménez-Hernández, Ester Betoret, María José Gosalbes, Noelia Betoret
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Antioxidants
Subjects:
bioactive compounds
almond by-product
antiradical capacity
in vitro digestion
colonic fermentation
gut microbiota
Online Access:https://www.mdpi.com/2076-3921/12/6/1229

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