Journal
MOLECULES
Volume 26, Issue 14, Pages -Publisher
MDPI
DOI: 10.3390/molecules26144386
Keywords
microwave; autohydrolysis; rheometry; antiradical properties; saccharidic fraction
Funding
- Xunta de Galicia [ED431G/02, ED431C-2016041, EDC431C 2018/47]
- European Union (European Regional Development Fund-ERDF)
- Ministry of Economy, Industry and Competitiveness of Spain [BES-2016-076840]
- Escuela de Ingenieria Bioquimica-PUCV (Chile)
- Ministry of Science, innovation and Universities of Spain [RYC2018-024454-I]
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The study assessed the integral valorization of artichoke bracts generated during industrial canning, by extracting bioactive compounds using pressurized hot water under subcritical conditions. It compared the efficiency of conventional and microwave heating on the extraction of phenolics and saccharidic fraction, with microwave-assisted process proving to be more efficient in terms of yields and time needed.
The integral valorization of artichoke bracts generated during industrial canning of artichoke was assessed. The extraction of bioactive compounds was addressed with pressurized hot water under subcritical conditions. The performance of this stage on the extraction of phenolics with antioxidant properties and the saccharidic fraction using conventional and microwave heating was compared. The microwave assisted process was more efficient than the conventional one regarding extraction yields of total solubles, and glucose and fructose oligomers and phenolics, because lower operational temperatures and shorter times were needed. Degradation of fructose oligomers was observed at temperatures higher than 160 degrees C, whereas the maximal phenolic content occurred at 220 degrees C. Both the extracts and the residual solids, obtained at conditions leading to maximum phenolics yields, were evaluated for the production of starch-based hydrogels, supplemented with Paulownia leaves' aqueous extracts.
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