Natural Antioxidants: Innovative Extraction and Application in Foods

• Format: eBook
• Language: English
• Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Subjects: acrylamide; adsorption; alkaline hydrolysis; antimicrobial activity; antioxidant activity; antioxidant capacity; antioxidant compounds; antioxidants; Arabica; brewer’s spent grain; by-products; byproducts; C. sativa; C. sativum; cardoon leaves; Cynara cardunculus L; diabetes type 2; DPPH-HPTLC assay; enzymatic browning; ferulic acid; fresh pasta; gas chromatography-mass spectrometry—GC-MS; green coffee; Hericium erinaceus; Hyoseris radiata; Hyoseris taurina; Hypochaeris laevigata; Hypochaeris radicata; laccase; macroporous resin XAD-7HP; Maillard reaction; microwave pretreatment; mushroom metabolites; n/a; natural inhibitor; Norway spruce bark; obesity; oil; olive mill wastewaters; oxidative stability; phenolic profile; phytochemicals; planar chromatography; polyphenol oxidase; polyphenols; pomegranate seeds; pressurized liquid extraction; pretreatment; rapid solid-liquid dynamic extraction—RSLDE; Reference, Information and Interdisciplinary subjects; Research and information: general; Robusta; selenium uptake; selenomethionine; shelf life; sunflower oil; supercritical fluid extraction; synthetic resin; T. vulgaris; total phenolic content; trans-resveratrol; tyrosinase; ultrasound assisted extraction—UAE; ultrasound-assisted extraction; vegetable extracts; wood waste
• ISBN: 9783036525570; 3036525572; 3036525564; 9783036525563
• DOI: 10.3390/books978-3-0365-2557-0

Natural Antioxidants: Innovative Extraction and Application in Foods compiles comprehensive information and recent findings on the extraction of antioxidants from different natural resources and investigates their application in food. The book focuses on different sources of natural antioxidants such as the Hypochaeris and Hyoseris species, pomegranate seed oil, thyme, hemp, coriander, olive mill wastewaters, the edible mushroom Hericium erinaceus, Brewer’s spent grain, broccoli byproducts, cardoon, and Norway spruce bark. Moreover, the effect of different treatments such as blanching, microwave exposure, roasting, and enzymatic browning on the phytochemical content and bioactivity of the extracts is also addressed. Readers will find valuable insights into the impact of extraction methodologies on the bioactivity of the extracts, along with an understanding of the vast potential of natural extracts for the quality of food products. Readership Food and nutrition researchers, health professionals, nutritionists, and food science and chemistry students