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dc.contributor.authorCarrillo, Celia-
dc.contributor.authorNieto, Gema-
dc.contributor.authorMartínez Zamora, Lorena-
dc.contributor.authorRos Berruezo, Gaspar-
dc.contributor.authorKamiloglu, Senem-
dc.contributor.authorSichetti Munekata, Paulo Eduardo-
dc.contributor.authorPateiro, Mirian-
dc.contributor.authorLorenzo Rodriguez, Jose Manuel-
dc.contributor.authorFernandez-Lopez, Juana-
dc.contributor.authorViuda-Martos, Manuel-
dc.contributor.authorPérez-Alvarez, José Angel-
dc.contributor.authorBarba, Francisco J.-
dc.contributor.otherDepartamentos de la UMH::Tecnología Agroalimentariaes_ES
dc.date.accessioned2024-03-22T10:33:01Z-
dc.date.available2024-03-22T10:33:01Z-
dc.date.created2022-01-
dc.identifier.citationJournal of Agricultural and Food Chemistry January 18, 2022es_ES
dc.identifier.isbn1520-5118-
dc.identifier.issn0021-8561-
dc.identifier.urihttps://hdl.handle.net/11000/31802-
dc.description.abstractThe current increased industrial food production has led to a significant rise in the amount of food waste generated. These food wastes, especially fruit and vegetable byproducts, are good sources of natural pigments, such as anthocyanins, betalains, carotenoids, and chlorophylls, with both coloring and health-related properties. Therefore, recovery of natural pigments from food wastes is important for both economic and environmental reasons. Conventional methods that are used to extract natural pigments from food wastes are time-consuming, expensive, and unsustainable. In addition, natural pigments are sensitive to high temperatures and prolonged processing times that are applied during conventional treatments. In this sense, the present review provides an elucidation of the latest research on the extraction of pigments from the agri-food industry and how their consumption may improve human health.es_ES
dc.formatapplication/pdfes_ES
dc.format.extent20es_ES
dc.language.isoenges_ES
dc.publisherAmerican Chemical Societyes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectbioactive colorantses_ES
dc.subjectfood byproductses_ES
dc.subjectnovel extraction technologieses_ES
dc.subjectfunctionalityes_ES
dc.subject.otherCDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnologíaes_ES
dc.titleNovel Approaches for the Recovery of Natural Pigments with Potential Health Effectses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.1021/acs.jafc.1c07208es_ES
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Artículos Tecnología Agroalimentaria


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