4.7 Article

Recovery of Polyphenols from Agri-Food By-Products: The Olive Oil and Winery Industries Cases

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Enzyme-assisted extraction of bioactive non-extractable polyphenols from sweet cherry (Prunus avium L.) pomace

Gloria Dominguez-Rodriguez et al.

Summary: An enzyme-assisted extraction (EAE) method was developed to extract non-extractable polyphenols (NEPs) from sweet cherry pomace, resulting in higher content of proanthocyanidins with higher bioactivity than alkaline and acid hydrolysis methods. Additionally, the extraction residue contained higher amounts of bioactive phenolics than the sweet cherry pomace extract, demonstrating the potential of EAE to produce bioactive compounds with high molecular weight.

FOOD CHEMISTRY (2021)

Review Environmental Sciences

Polyphenols and their potential role to fight viral diseases: An overview

Maria Fernanda Montenegro-Landivar et al.

Summary: Fruits, vegetables, spices, and herbs contain phenolic acids and polyphenols, which provide important benefits to human health such as antioxidant, anti-inflammatory, anticancer, and antiviral properties. Polyphenols have shown great potential against various viruses and their diverse action mechanisms make them a promising strategy for treating or preventing viral infections. Antiviral polyphenols can also be utilized to develop natural antiviral drugs with minimal side effects.

SCIENCE OF THE TOTAL ENVIRONMENT (2021)

Review Biochemistry & Molecular Biology

Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes

Maria Perez et al.

Summary: This review discusses the impact of emerging technologies on yield, quality, and content of minor compounds and bioactive components in extra virgin olive oil production, compared to traditional extraction methods. It also explores consumer acceptability of EVOO and the application of these technologies in valorizing olive mill wastes.

ANTIOXIDANTS (2021)

Review Biochemistry & Molecular Biology

The Importance of Developing Electrochemical Sensors Based on Molecularly Imprinted Polymers for a Rapid Detection of Antioxidants

Marie Elhachem et al.

Summary: This review emphasizes the importance of developing a technique for rapid detection of antioxidants based on molecular imprinting techniques. It covers the progress in antioxidants characterization, molecular imprinting, and electrochemistry, and highlights the significance of combining these areas for evaluating antioxidants in various mediums with selectivity and specificity. The growing prominence of antioxidants in various sectors calls for the integration of these three areas, potentially leading to innovative industrial applications with satisfactory results for manufacturers and consumers alike.

ANTIOXIDANTS (2021)

Article Biochemistry & Molecular Biology

Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity

Maria Fernanda Montenegro-Landivar et al.

Summary: Phenolic compounds were successfully recovered from orange and spinach wastes using mechanical stirring extraction (MSE) with water as a solvent. The optimal extraction conditions significantly influenced the total polyphenol content (TPC) and antioxidant activity of the extracts.

ANTIOXIDANTS (2021)

Article Biochemistry & Molecular Biology

Optimization of Pulsed Electric Field as Standalone Green Extraction Procedure for the Recovery of High Value-Added Compounds from Fresh Olive Leaves

Vasileios M. Pappas et al.

Summary: This study evaluates the valorization of olive leaf waste by maximizing polyphenol concentration through the use of Pulsed Electric Field (PEF) technology. The results show a significant increase in total polyphenol extractability with specific metabolites under optimal PEF parameters, highlighting the strong dependence of PEF-assisted extraction performance on the chosen parameters.

ANTIOXIDANTS (2021)

Review Chemistry, Analytical

Advanced Analytical Approaches for the Analysis of Polyphenols in Plants Matrices-A Review

Elena Roxana Chiriac et al.

Summary: This paper summarizes the current advances in the identification and quantification of polyphenols, discussing a range of analytical techniques and the important step of structure elucidation in natural product research.

SEPARATIONS (2021)

Article Engineering, Environmental

Fruit and vegetable processing wastes as natural sources of antioxidant-rich extracts: Evaluation of advanced extraction technologies by surface response methodology

Maria Fernanda Montenegro-Landivar et al.

Summary: The study focuses on extracting polyphenols from vegetable and fruit residues to evaluate their antioxidant properties. Optimal extraction conditions were determined experimentally and the performance of the extracts was assessed. UAE is recommended for industrial-scale extraction of polyphenols from waste materials.

JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING (2021)

Review Biochemical Research Methods

Recent advances and applications in LC-HRMS for food and plant natural products: a critical review

Cemil Aydogan

ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2020)

Article Biotechnology & Applied Microbiology

Preliminary design of a phenols purification plant

Dimitris P. Zagklis et al.

JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY (2020)

Review Biochemistry & Molecular Biology

Determination of Polyphenols Using Liquid Chromatography-Tandem Mass Spectrometry Technique (LC-MS/MS): A Review

Olalla Lopez-Fernandez et al.

ANTIOXIDANTS (2020)

Review Chemistry, Analytical

Recent advances in scaling-up of non-conventional extraction techniques: Learning from successes and failures

Tarun Belwal et al.

TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2020)

Article Biochemistry & Molecular Biology

Treatment of Olive Mill Wastewater through Integrated Pressure-Driven Membrane Processes

Aldo Bottino et al.

MEMBRANES (2020)

Article Biochemistry & Molecular Biology

Olive Mill and Winery Wastes as Viable Sources of Bioactive Compounds: A Study on Polyphenols Recovery

Paulina Tapia-Quiros et al.

ANTIOXIDANTS (2020)

Article Environmental Sciences

Influence of Drying on the Recoverable High-Value Products from Olive (cv. Arbequina) Waste Cake

Alexis Pasten et al.

WASTE AND BIOMASS VALORIZATION (2019)

Article Food Science & Technology

Wine lees from the 1st and 2nd rackings: valuable by-products

Alexandre Giacobbo et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)

Review Biochemistry & Molecular Biology

Naturally Lignan-Rich Foods: A Dietary Tool for Health Promotion?

Carmen Rodriguez-Garcia et al.

MOLECULES (2019)

Review Food Science & Technology

Potential health benefits of phenolic compounds in grape processing by-products

Janice N. Averilla et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2019)

Article Food Science & Technology

Chemical characterization and antioxidant properties of products and by-products from Olea europaea L.

Gabriella Tamasi et al.

FOOD SCIENCE & NUTRITION (2019)

Article Biochemistry & Molecular Biology

Exploring the Antioxidant Features of Polyphenols by Spectroscopic and Electrochemical Methods

Berta Alcalde et al.

ANTIOXIDANTS (2019)

Article Food Science & Technology

Comparison of microwave, ultrasonic and conventional techniques for extraction of bioactive compounds from olive leaves (Olea europaea L.)

Gabriela Silveira da Rosa et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)

Article Food Science & Technology

Optimization of the extraction of antioxidant phenolic compounds from grape pomace using response surface methodology

Maira Casagrande et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2019)

Article Biotechnology & Applied Microbiology

Polyphenols extracted from red grape pomace by a surfactant based method show enhanced collagenase and elastase inhibitory activity

Nurmahani Mohd Maidin et al.

JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY (2018)

Article Biotechnology & Applied Microbiology

Refining of wine lees and cheese whey for the production of microbial oil, polyphenol-rich extracts and value-added co-products

Nikolaos Kopsahelis et al.

JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY (2018)

Article Agriculture, Multidisciplinary

New by-products rich in bioactive substances from the olive oil mill processing

Concepcion Romero et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)

Review Food Science & Technology

Adsorption technologies to recover and concentrate food polyphenols

Patricia Perez-Larran et al.

CURRENT OPINION IN FOOD SCIENCE (2018)

Article Chemistry, Applied

Antiviral and antioxidant properties of active alginate edible films containing phenolic extracts

Maria Jose Fabra et al.

FOOD HYDROCOLLOIDS (2018)

Article Agricultural Engineering

Implementation of phenols recovered from olive mill wastewater as UV booster in cosmetics

Charis M. Galanakis et al.

INDUSTRIAL CROPS AND PRODUCTS (2018)

Article Agricultural Engineering

Solvent selection for efficient extraction of bioactive compounds from grape pomace

Diandra Pintac et al.

INDUSTRIAL CROPS AND PRODUCTS (2018)

Article Agricultural Engineering

Phenolic compounds recovery from grape skin using conventional and non-conventional extraction methods

Thais W. Caldas et al.

INDUSTRIAL CROPS AND PRODUCTS (2018)

Review Biochemistry & Molecular Biology

Nanofiltration and Tight Ultrafiltration Membranes for the Recovery of Polyphenols from Agro-Food By-Products

Alfredo Cassano et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2018)

Article Environmental Sciences

Isolation of organic compounds with high added values from agro-industrial solid wastes

Dimitris P. Zagklis et al.

JOURNAL OF ENVIRONMENTAL MANAGEMENT (2018)

Article Environmental Sciences

Antioxidant activity shown by olive pomace extracts

Alessandra De Bruno et al.

JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES (2018)

Article Food Science & Technology

Ultrasound increases the aqueous extraction of phenolic compounds with high antioxidant activity from olive pomace

Chloe D. Goldsmith et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Article Food Science & Technology

Phenolic composition and antimicrobial activity of Algerian olive products and by-products

Wahiba Yakhlef et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Article Engineering, Environmental

Revalorization of agro-industrial effluents based on gallic acid recovery through a novel anionic resin

Maria Dolores Victor-Ortega et al.

PROCESS SAFETY AND ENVIRONMENTAL PROTECTION (2018)

Review Green & Sustainable Science & Technology

Review and Analysis of Alternatives for the Valorisation of Agro-Industrial Olive Oil By-Products

Julio Berbel et al.

SUSTAINABILITY (2018)

Article Biochemistry & Molecular Biology

Valorization of Olive Pomace-Based Nutraceuticals as Antioxidants in Chemical, Food, and Biological Models

Dubravka Vitali Cepo et al.

MOLECULES (2018)

Review Food Science & Technology

Antioxidants, mechanisms, and recovery by membrane processes

Laurent Bazinet et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

Review Environmental Sciences

Grape Winery Waste as Feedstock for Bioconversions: Applying the Biorefinery Concept

Myrto-Panagiota Zacharof

WASTE AND BIOMASS VALORIZATION (2017)

Article Biotechnology & Applied Microbiology

Green extraction approach for the recovery of polyphenols from Croatian olive leaves (Olea europea)

Predrag Putnik et al.

FOOD AND BIOPRODUCTS PROCESSING (2017)

Article Biotechnology & Applied Microbiology

Polyphenols from Wine Lees as a Novel Functional Bioactive Compound in the Protection Against Oxidative Stress and Hyperlipidaemia

Irena Landeka Jurcevic et al.

FOOD TECHNOLOGY AND BIOTECHNOLOGY (2017)

Article Biotechnology & Applied Microbiology

Tartaric acid and polyphenols recovery from winery waste lees using membrane separation processes

Konstantinos N. Kontogiannopoulos et al.

JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY (2017)

Article Green & Sustainable Science & Technology

Pressure-driven membrane processes for the recovery of antioxidant compounds froth winery effluents

Alexandre Giacobbo et al.

JOURNAL OF CLEANER PRODUCTION (2017)

Article Green & Sustainable Science & Technology

A sustainable phenolic compound extraction system from olive oil mill wastewater

Giada La Scalia et al.

JOURNAL OF CLEANER PRODUCTION (2017)

Article Engineering, Chemical

Batch and fixed bed column studies on phenolic adsorption from wine vinasses by polymeric resins

Maria Luisa Soto et al.

JOURNAL OF FOOD ENGINEERING (2017)

Review Engineering, Environmental

Towards integral utilization of grape pomace from winemaking process: A review

Carolina Beres et al.

WASTE MANAGEMENT (2017)

Review Biotechnology & Applied Microbiology

Olive-derived biomass as a source of energy and chemicals

Encarnacion Ruiz et al.

BIOFUELS BIOPRODUCTS & BIOREFINING-BIOFPR (2017)

Review Chemistry, Inorganic & Nuclear

Effect of polyphenols-membrane interactions on the performance of membrane-based processes. A review

Alfredo Cassano et al.

COORDINATION CHEMISTRY REVIEWS (2017)

Article Engineering, Environmental

A membrane process for the recovery of a concentrated phenolic product from white vinasses

Beatriz Diaz-Reinoso et al.

CHEMICAL ENGINEERING JOURNAL (2017)

Article Biochemistry & Molecular Biology

Valorization of antioxidants extracted from olive mill wastewater

Imen Aissa et al.

BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY (2017)

Article Green & Sustainable Science & Technology

Techno-economical evaluation of a new technique for olive mill wastewater treatment

Reda Elkacmi et al.

SUSTAINABLE PRODUCTION AND CONSUMPTION (2017)

Article Engineering, Environmental

Separation and purification of high purity products from three different olive mill wastewater samples

Reda Elkacmi et al.

JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING (2017)

Review Biotechnology & Applied Microbiology

Food waste: a potential bioresource for extraction of nutraceuticals and bioactive compounds

Krishan Kumar et al.

BIORESOURCES AND BIOPROCESSING (2017)

Article Biotechnology & Applied Microbiology

Techno-economic evaluation of wine lees refining for the production of value-added products

Charalampia Dimou et al.

BIOCHEMICAL ENGINEERING JOURNAL (2016)

Article Engineering, Environmental

Olive mill wastewater valorisation through phenolic compounds adsorption in a continuous flow column

Dario Frascari et al.

CHEMICAL ENGINEERING JOURNAL (2016)

Review Food Science & Technology

Olive by-products for functional and food applications: Challenging opportunities to face environmental constraints

M. Antonia Nunes et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

Article Food Science & Technology

Biophenol extracts from olive oil mill wastewaters by membrane separation and adsorption resin

Maria Savarese et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)

Article Engineering, Environmental

Performance and modeling of continuous ion exchange processes for phenols recovery from olive mill wastewater

M. D. Victor-Ortega et al.

PROCESS SAFETY AND ENVIRONMENTAL PROTECTION (2016)

Review Biotechnology & Applied Microbiology

Exploitation of Food Industry Waste for High-Value Products

Rajeev Ravindran et al.

TRENDS IN BIOTECHNOLOGY (2016)

Review Food Science & Technology

Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review

Francisco J. Barba et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

Article Biotechnology & Applied Microbiology

Application of pectinases for recovery of grape seeds phenolics

Petra Stambuk et al.

3 BIOTECH (2016)

Article Biotechnology & Applied Microbiology

Application of pectinases for recovery of grape seeds phenolics

Petra Stambuk et al.

3 BIOTECH (2016)

Article Engineering, Environmental

Selective isolation of valuable biophenols from olive mill wastewater

Z. Kaleh et al.

JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING (2016)

Article Agricultural Engineering

Valorization of grape pomace: Extraction of bioactive phenolics with antioxidant properties

Hernan H. Tournour et al.

INDUSTRIAL CROPS AND PRODUCTS (2015)

Article Engineering, Environmental

Treatment of winery wastewater by physicochemical, biological and advanced processes: A review

L. A. Ioannou et al.

JOURNAL OF HAZARDOUS MATERIALS (2015)

Article Engineering, Environmental

Purification of olive mill wastewater phenols through membrane filtration and resin adsorption/desorption

Dimitris P. Zagklis et al.

JOURNAL OF HAZARDOUS MATERIALS (2015)

Article Food Science & Technology

Efficacy of olive oil mill extract in replacing sulfur dioxide in wine model

Maria J. Ruiz-Moreno et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Article Engineering, Chemical

Purification of grape marc phenolic compounds through solvent extraction, membrane filtration and resin adsorption/desorption

Dimitris P. Zagklis et al.

SEPARATION AND PURIFICATION TECHNOLOGY (2015)

Article Engineering, Chemical

Microfiltration for the recovery of polyphenols from winery effluents

Alexandre Giacobbo et al.

SEPARATION AND PURIFICATION TECHNOLOGY (2015)

Review Food Science & Technology

Phenolic compounds from olive mill wastes: Health effects, analytical approach and application as food antioxidants

Mariana Araujo et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)

Article Engineering, Environmental

Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: An overview

B. Perez-Bibbins et al.

WASTE MANAGEMENT (2015)

Review Food Science & Technology

Hurdles and pitfalls in measuring antioxidant efficacy: A critical evaluation of ABTS, DPPH, and ORAC assays

K. M. Schaich et al.

JOURNAL OF FUNCTIONAL FOODS (2015)

Article Food Science & Technology

Valorisation of olive mill wastewater by enhancement of natural hydroxytyrosol recovery

Manel Hamza et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)

Article Pharmacology & Pharmacy

Olive Mill Waste Extracts: Polyphenols Content, Antioxidant, and Antimicrobial Activities

Inass Leouifoudi et al.

ADVANCES IN PHARMACOLOGICAL SCIENCES (2015)

Review Pharmacology & Pharmacy

METHODS FOR DETERMINATION OF ANTIOXIDANT CAPACITY: A REVIEW

Deepshikha Gupta

INTERNATIONAL JOURNAL OF PHARMACEUTICAL SCIENCES AND RESEARCH (2015)

Review Biochemistry & Molecular Biology

Natural Bioactive Compounds from Winery By-Products as Health Promoters: A Review

Ana Teixeira et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2014)

Article Biochemistry & Molecular Biology

Recovering Bioactive Compounds from Olive Oil Filter Cake by Advanced Extraction Techniques

Jesus Lozano-Sanchez et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2014)

Article Food Science & Technology

Extraction of Polyphenols from Red Grape Pomace Assisted by Pulsed Ohmic Heating

Nada El Darra et al.

FOOD AND BIOPROCESS TECHNOLOGY (2013)

Article Green & Sustainable Science & Technology

Water footprint assessment in the winemaking industry: a case study for a Romanian medium size production plant

Simona Andreea Ene et al.

JOURNAL OF CLEANER PRODUCTION (2013)

Article Environmental Sciences

Recovery of antioxidants from olive mill wastewaters: A viable solution that promotes their overall sustainable management

Nicolas Kalogerakis et al.

JOURNAL OF ENVIRONMENTAL MANAGEMENT (2013)

Review Biochemistry & Molecular Biology

Olive mill wastes: Biochemical characterizations and valorization strategies

S. Dermeche et al.

PROCESS BIOCHEMISTRY (2013)

Article Chemistry, Applied

Phenolic profile and antioxidant activities of olive mill wastewater

Abdelilah El-Abbassi et al.

FOOD CHEMISTRY (2012)

Article Biochemistry & Molecular Biology

ANTIOXIDANTS FROM WINEMAKING WASTES: A STUDY ON EXTRACTION PARAMETERS USING RESPONSE SURFACE METHODOLOGY

Alessandro A. Casazza et al.

JOURNAL OF FOOD BIOCHEMISTRY (2012)

Article Food Science & Technology

Grape stem extracts: Polyphenolic content and assessment of their in vitro antioxidant properties

Maria Anastasiadi et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2012)

Article Chemistry, Applied

Valorization of olive oil solid waste using high pressure-high temperature reactor

Bahar Aliakbarian et al.

FOOD CHEMISTRY (2011)

Article Chemistry, Applied

Phenolic and antioxidant potential of olive oil mill wastes

Theodora-Ioanna Lafka et al.

FOOD CHEMISTRY (2011)

Review Engineering, Chemical

Recovery, concentration and purification of phenolic compounds by adsorption: A review

Maria Luisa Soto et al.

JOURNAL OF FOOD ENGINEERING (2011)

Article Engineering, Environmental

Valorization of winery waste vs. the costs of not recycling

R. Devesa-Rey et al.

WASTE MANAGEMENT (2011)

Article Chemistry, Applied

Optimisation, characterisation and quantification of phenolic compounds in olive cake

Muhammad H. Alu'datt et al.

FOOD CHEMISTRY (2010)

Article Agriculture, Multidisciplinary

Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements

RL Prior et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)