Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties

Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties

Usually, wine-making by-products are discarded, presenting a significant environmental impact. However, they can be used as a source of bioactive compounds. Moreover, consumers’ increasing demand for naturally nutritious and healthy products requires new formulations and food product improvement, to...

Full description

Bibliographic Details
Main Authors: Marta Coelho, Sara Silva, Eduardo Costa, Ricardo N. Pereira, António Sebastião Rodrigues, José António Teixeira, Manuela Pintado
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Molecules
Subjects:
grape by-products
ohmic heating
conventional methods
biological properties
phenolic compounds
anthocyanins
Online Access:https://www.mdpi.com/1420-3049/26/13/3838

Internet

https://www.mdpi.com/1420-3049/26/13/3838

Similar Items