Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review
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- 作者：Francisco J. Barbaa ; francisco.barba@food.ku.dk" class="auth_mail" title="E-mail the corresponding author ; francisco.barba@uv.es" class="auth_mail" title="E-mail the corresponding author ; Zhenzhou Zhub ; Mohamed Koubaac ; Anderson S. Sant'Anad ; Vibeke Orliena
- 关键词：Winery by-products ; Extraction ; Antioxidant compounds ; Polyphenols ; Non-conventional extraction methods
- 刊名：Trends in Food Science & Technology
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：49
- 期：Complete
- 页码：96-109
- 全文大小：2475 K
文摘
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Alternative methods for antioxidant bioactive's extraction from winery by-products.
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Potential to develop energy efficient and environmentally friendly processes.
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Matrix, energy consumption and equipment cost influenced the choice of technology.
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Non-thermal processes prevent degradation of thermolabile compounds.
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PEF ability to extract selectively anthocyanins.