Antioxidant-Enhanced Alginate Beads for Stabilizing Rapeseed Oil: Utilizing Extracts from Post-Distillation Waste Residues of Rosemary.

alginate emulsion gels encapsulation oxidation stability rapeseed oil rosemary distillate residues

Journal

Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569

Informations de publication

Date de publication:
05 Jul 2024
Historique:
received: 10 06 2024
revised: 30 06 2024
accepted: 03 07 2024
medline: 13 7 2024
pubmed: 13 7 2024
entrez: 13 7 2024
Statut: epublish

Résumé

An eco-friendly extraction process of polyphenols from conventional dried rosemary tissues and post-distillation waste residues was applied using β-cyclodextrin as a co-solvent. The aqueous extracts were characterized by measuring the total phenolic content, and their phenolic compounds were identified and quantified by LC-MS. Sodium alginate solutions (2%

Identifiants

DOI: 10.3390/foods13132142 PMID: 38998647
pubmed: 38998647
pii: foods13132142
doi: 10.3390/foods13132142
pii:
doi:

Types de publication

Journal Article

Langues

eng

Auteurs

Petroula Tsitlakidou (P)

Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki (AUTH), 54124 Thessaloniki, Greece.
ORCID: 0000-0002-0192-1894

Despina Kamplioni (D)

Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki (AUTH), 54124 Thessaloniki, Greece.

Anastasia Kyriakoudi (A)

Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki (AUTH), 54124 Thessaloniki, Greece.

Maria Irakli (M)

Institute of Plant Breeding and Genetic Resources, Hellenic Agricultural Organization-Demeter, P.O. Box 60458, Thermi, 57001 Thessaloniki, Greece.

Costas G Biliaderis (CG)

Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki (AUTH), 54124 Thessaloniki, Greece.
ORCID: 0000-0001-9641-6278

Ioannis Mourtzinos (I)

Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki (AUTH), 54124 Thessaloniki, Greece.
ORCID: 0000-0002-5688-7136

Classifications MeSH