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Pomegranate and grape by-products: a potential natural alternative for synthetic additives

2019-06Conference object Restricted access
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dc.contributor.authorAndrade, Mariana
dc.contributor.authorVilarinho, Fernanda
dc.contributor.authorSendón, Raquel
dc.contributor.authorCastilho, M.
dc.contributor.authorKhwaldia, Khaoula
dc.contributor.authorSanches Silva, A.
dc.contributor.authorRamos, F.
dc.date.accessioned2019-07-10T10:52:39Z
dc.date.available2019-07-10T10:52:39Z
dc.date.issued2019-06
dc.description.abstractFood waste and food lost are a major problem in today’s world. According to FAO, about one-third of the world’s food production is lost or wasted, where fruits and vegetables represent 45 % of this loss (1). More and more often, fruits reach the consumer in the form of formulations such as juices or pastes, which fruits by-products, composed by seeds, skins, peels, stems and arils, are not included, being most of the times discarded (2). However, these by-products represent a great opportunity, since their economic value is low and they present a high content of bioactive compounds that can be used as additives and active substances in food, cosmetic and pharmaceutical industries (3). The main objective of these study was to obtain ethanolic or aqueous extracts of pomegranate (Punica granatum L.) and grape (Vitis vinifera L.) with a high content in phenolic compounds and, consequently, high antioxidant and antimicrobial activity.pt_PT
dc.description.sponsorshipThis work was carried out in the frame of the VIPACFood project, funded by ARIMNet2 (Coordination of Agricultural Research in the Mediterranean; 2014-2017), an ERA-NET Action financed by the European Union under the Seventh Framework Programme. Mariana Andrade is grateful for her research grant (SFRH/BD/138730/2018) funded by the Fundação para a Ciência e Tecnologia (FCT).pt_PT
dc.description.versionN/Apt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/6433
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectPomegranate (Punica granatum L.)pt_PT
dc.subjectGrape (Vitis vinifera L.)pt_PT
dc.subjectPhenolic Compoundspt_PT
dc.subjectFood Additivespt_PT
dc.subjectComposição dos Alimentospt_PT
dc.subjectSegurança Alimentarpt_PT
dc.subjectAditivos Alimentarespt_PT
dc.titlePomegranate and grape by-products: a potential natural alternative for synthetic additivespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceOslo, Norwaypt_PT
oaire.citation.titleNMKL- NordVal International Symposium, peeding towards -omics.. chemical and microbiological methods, rapid methods, multi methods and hand-held instrumentations, AC Europe, 3-4 June 2019pt_PT
rcaap.rightsclosedAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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