Combining Enzymatic and Subcritical Water Treatments for Green Extraction of Polyphenolic Co-pigments from Saffron Tepals

• Published in: Waste and biomass valorization Vol. 15; no. 1; pp. 207 - 217
• Main Authors: Vardakas, Alexios, Vassilev, Kiril, Nenov, Nenko, Passon, Maike, Shikov, Vasil, Schieber, Andreas, Mihalev, Kiril
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.01.2024; Springer Nature B.V
• Subjects: Agribusiness; Agricultural production; Anthocyanins; Byproducts; Crocus sativus; Engineering; Environment; Environmental Engineering/Biotechnology; Flavonoids; Flavonols; Food additives; Food industry; Industrial Pollution Prevention; Liquid chromatography; Mass spectrometry; Mass spectroscopy; Original Paper; Pigmentation; Pigments; Polyphenols; Production methods; Recovery; Renewable and Green Energy; Saffron; Stability analysis; Strawberries; Synthetic food; Thermal degradation; Thermal stability; Waste Management/Waste Technology; Water treatment; Polyphenols; Co-pigmentation; Plant by-product; Eco-friendly extraction

Purpose Two major developments have taken place in the agri-food industry in recent decades. First, valorization of the plant by-products can contribute significantly for ensuring sustainability, especially applying green technologies for recovery of bio- and/or techno-functional compounds. Second,...