Valorization of Persimmon and Blueberry Byproducts to Obtain Functional Powders:
bioactive compounds
colonic fermentation
fruit byproducts
gut microbiota
in vitro digestion
metagenomics
Journal
Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755
Informations de publication
Date de publication:
29 Jul 2020
29 Jul 2020
Historique:
pubmed:
8
7
2020
medline:
23
1
2021
entrez:
8
7
2020
Statut:
ppublish
Résumé
Globalization of fruit and vegetable markets generates overproduction, surpluses, and potentially valuable residues. The valorization of these byproducts constitutes a challenge, to ensure sustainability and reintroduce them into the food chain. This work focuses on blueberry and persimmon residues, rich in polyphenols and carotenoids, to obtain powders with high added value to be used as ingredients in food formulation. These powders have been characterized, and the changes in the bioactive compounds in
Identifiants
pubmed: 32633956
doi: 10.1021/acs.jafc.0c02088
doi:
Substances chimiques
Plant Preparations
0
Powders
0
Waste Products
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM