Image de couverture de livre

Integrated green extraction of phenolic compounds and fermentable sugars from grapefruit peel using ultrasound and enzymatic hydrolysis

Fuente: Wiley Open Access

Enregistré dans:

Détails bibliographiques
Auteurs principaux:	María del Prado García‐Aparicio, María Castro‐Puyana, María Luisa Marina
Format:	Artículo Open Access
Publié:	Wiley 2025
Sujets:	Journal of the Science of Food and Agriculture
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

Documents similaires

Catabolism of phenolics from grape peel and its effects on gut microbiota during in vitro colonic fermentation
par: Wenyu Cui, et autres
Publié: (2024)

Exploring the potential of phenolic and antioxidant compounds in new Rosaceae fruits
par: María del Carmen Razola‐Díaz, et autres
Publié: (2024)

Characterization of functional metabolites in broccoli by‐product using green extraction with supercritical fluids
par: Iris Gudiño, et autres
Publié: (2026)

UV‐A treatment of phenolic extracts impacts colour, bioactive compounds and antioxidant activity
par: Peyman Ebrahimi, et autres
Publié: (2024)

Enhancing fermented cocoa bean quality and flavor through short secondary fermentation using Candida tropicalis as starter and Citrus limon peel
par: Kamarisima, et autres
Publié: (2025)

Pomegranate peel extract as a bioactive inhibitor of polyphenol oxidase: a green alternative for extending fresh‐cut produce preservation
par: Hatice Paluzar, et autres
Publié: (2025)

Semi‐industrial ultrasound‐assisted extraction of grape‐seed proteins
par: Salah Chaji, et autres
Publié: (2024)

Supercritical extraction of betalains from the peel of different pitaya species
par: Vander Rocha Lacerda, et autres
Publié: (2024)

Nanoencapsulation of hydroxytyrosol extract of fermented olive leaf brine using proniosomes
par: Pınar Kadiroglu, et autres
Publié: (2025)

High‐throughput methods for measuring protein extractability in sugar beet ( Beta vulgaris L.) leaves
par: Hugo Rijken, et autres
Publié: (2025)

Enhancing the antioxidant and phenolic profiles of fermented mulberry leaf ( Morus alba L.) tea using symbiotic culture of bacteria and yeast
par: Ming Yu Tay, et autres
Publié: (2026)

Inhibitory effects of phenolic compounds from blueberry leaf on α‐amylase and α‐glucosidase: kinetics, mode of action, and molecular interactions
par: Han Wu, et autres
Publié: (2025)

Effect of ultrasonic‐assisted enzymatic extraction on proso millet bran protein: extraction rate, structural and functional properties
par: Mengqing Li, et autres
Publié: (2025)

Physicochemical characterization and phenolic compound content of flour from blended juice residues
par: Letícia da Cunha Espinosa, et autres
Publié: (2026)

Unlocking bioactive potential of peppermint seeds: fatty acids, phenolics, antioxidant and cytotoxic activity of supercritical CO 2 extracts
par: Sonja Veljović, et autres
Publié: (2025)

Application of fixed‐frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation
par: Jing Hao, et autres
Publié: (2024)

Optimization of enzymatic hydrolysate process of Volvariella volvacea and analysis of volatile flavor compounds in Maillard reaction
par: Ke Shi, et autres
Publié: (2025)

Hot water mobilizes the metabolism of energy, soluble sugar, cell wall, and phenolics to cope with chilling injury in postharvest snap beans
par: Na Lv, et autres
Publié: (2024)

Effect of GABA combined with ultrasound stress germination treatment on phenolic content and antioxidant activity of highland barley
par: Yanan Liu, et autres
Publié: (2024)

Probiotic fermentation of soybeans and use of fermented soy in cookies
par: Xin Chen, et autres
Publié: (2025)

Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash
par: Yu‐Jin Lee, et autres
Publié: (2025)

Characterization and correlations of dominant microorganisms and volatile compounds in fermentation process of Yangjiang douchi
par: Jing Zhang, et autres
Publié: (2024)

Integrative metabolome and transcriptome profiling provide insights into elucidation of the synthetic mechanisms of phenolic compounds in Yunnan hulled wheat (Triticum aestivum ssp. yunnanense King)
par: Chuanli Zhang, et autres
Publié: (2024)

Synergistic inhibition of α‐glucosidase and α‐amylase by phenolic compounds isolated from olive oil by‐products
par: Fátima Rubio‐Senent, et autres
Publié: (2025)

Kinetic and thermodynamic evaluation of antioxidant reactions: factors influencing the radical scavenging properties of phenolic compounds in foods
par: Moeka Yamauchi, et autres
Publié: (2025)

Effect of Ca2+ signal on the activity of key enzymes of carbon metabolism and related gene expression in yeast under high sugar fermentation
par: Dongdong Xie, et autres
Publié: (2024)

Effects of oligosaccharides, sodium carboxymethyl cellulose and d‐allulose as a compound improver on the quality of sugar‐reduced bread
par: Zirou Xiao, et autres
Publié: (2024)

Development of an alternative method to quantify H2S: application in wine fermentation
par: María José Paredes, et autres
Publié: (2024)

Effects of Ca2+ signal on the activities of key enzymes and expression of related genes in yeast ethanol metabolism and mitochondrial function during high sugar fermentation
par: Dongdong Xie, et autres
Publié: (2024)

Study based on metabolomics and network pharmacology to explore the mechanism of Ginseng‐Douch compound fermentation products in the treatment of hyperlipidemia
par: Jianfeng Sun, et autres
Publié: (2024)

Enhanced color and antioxidant properties of sunflower protein concentrates extracted under alkaline conditions using anti‐greening reagents
par: Samar Aly, et autres
Publié: (2025)

Optimization of flavonoid extraction from Tarocco orange ( Citrus sinensis [L.] Osbeck) peel using supercritical CO 2 followed by ethanol: chemical composition, antioxidant, and antibacterial activities
par: Jielin Luo, et autres
Publié: (2025)

Characterization of in vitro digestion and fermentation of Polygonatum sibiricum ethanol extract and implications for antioxidant and lipid‐lowering potential
par: Xuan Wang, et autres
Publié: (2026)

Methyl jasmonate fumigation enhances crop yield and delays physiochemical quality changes by modulating the secondary metabolism in green bell pepper
par: Alicia Dobón‐Suárez, et autres
Publié: (2025)

Comprehensive analysis of the metabolism of core microorganisms in polyphenolic compound formation during the acetic acid fermentation stage of millet vinegar
par: Yongheng Yan, et autres
Publié: (2024)

Evolution of fermentation‐assisted modification in the microstructural and functional properties of macromolecules and bioactive compounds of pearl millet grains during storage
par: Shilpa Selvan, et autres
Publié: (2026)

Volatile and phenolic profile in Pedro Ximénez sweet wines and mistelas under oxidative conditions
par: Pablo Andreu‐García, et autres
Publié: (2025)

From waste to worth: stability, bioaccessibility, and cellular antioxidant activity of microencapsulated red grape pomace phenolics
par: Mariana S Lingua, et autres
Publié: (2025)

Orange passion fruit (Passiflora caerulea L.) as a new raw material for acetic fermentation: evaluation of organic acids and phenolic profile, in vitro digestion, and biological activities
par: Bruna Rafaela da Silva Monteiro Wanderley, et autres
Publié: (2024)

Effects of Trichoderma treatments on the phenolic and sensory quality of Aglianico grapes and wine
par: Maria Tiziana Lisanti, et autres
Publié: (2025)