Peels
Mostrando 1-12 de 84 artigos, teses e dissertações.
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1. Agro-Industrial Waste Valorization: Transformation of Starch from Mango Kernel into Biocompatible, Thermoresponsive and High Swelling Nanogels
Mango industry processing disposes 40-60% of this fruit as residues, such as peels and kernels. The exploration of bioproducts from these industrial rejects can reduce environmental impact besides of producing high value-added materials. In this scenario, carboxymethyl starch nanoparticles were produced from mango (Mangifera indica L.) kernel starch. These n
J. Braz. Chem. Soc.. Publicado em: 2021-08
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2. Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products
Abstract Fruit coproducts fruit, made of peels, seeds and pulp, discarded during the industrial processing, contain lots of health beneficial compounds, however, high moisture content limits its use. Drying is a low cost and great potential alternative for using. This study aimed to evaluate the phenolic compounds content, in vitro antioxidant capacity and t
Food Sci. Technol. Publicado em: 2020-12
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3. USE OF PAPER SPRAY-MASS SPECTROMETRY TO DETERMINE THE CHEMICAL PROFILE OF RIPE BANANA PEEL FLOUR AND EVALUATION OF ITS PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES
In this work, the peels of ripe banana (Musa sp.), variety “Prata”, were used to prepare a flour, which was evaluated for its physicochemical characteristics and antioxidant activity. The characterization of its chemical profile was performed by a fast and simple method: paper spray-mass spectrometry. This flour had high carbohydrate content and total di
Quím. Nova. Publicado em: 2020-05
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4. Identification of compounds from chufa (Eleocharis dulcis) peels with inhibitory acrylamide formation activity
Abstract Five compounds were isolated from the peels of chufa (Eleocharis dulcis (Burm.f.) Trin. ex Hensch., Cyperaceae). The chemical structures were determined by various spectroscopic analysis methods, including 1D and 2D NMR, and by comparison with literature data. All compounds were isolated for the first time from the peels of chufa. Compounds orcinol
Rev. bras. farmacogn.. Publicado em: 17/10/2019
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5. Elaboração e análise sensorial de biscoito tipo cookie feito a partir da farinha do caroço de abacate
Resumo Uma boa alternativa que vem sendo desenvolvida e aplicada nos últimos anos é o aproveitamento de resíduos oriundos do processamento de frutas e hortaliças. Grande parte do que é descartado dessas matérias-primas, tais como cascas, sementes e talos, pode ser reaproveitada na produção de novos alimentos. Este trabalho teve como objetivo desenvol
Braz. J. Food Technol.. Publicado em: 01/08/2019
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6. Chemical constituents, antioxidant, antimicrobial and anti-lipase activities of composites derived from green tea, lemon peels and red wine lees
Resumo Novas fontes de nutracêuticos, compósitos derivados de extrato de chá verde, borras de vinhos tintos e extratos de cascas de limão foram produzidas. O primeiro compósito foi produzido a partir de extrato de chá verde e borras de vinhos tintos. O segundo compósito foi produzido de extrato de chá verde, borras de vinhos tintos e cascas de limão
Braz. J. Food Technol.. Publicado em: 29/07/2019
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7. Alternatives to increase the red color of the peel in ‘Daiane’ and ‘Venice’ apples
Resumo O objetivo deste trabalho foi avaliar o efeito de bioestimulantes, fertilizantes foliares e de etefon sobre a cor vermelha na epiderme de maçãs ‘Daiane’ e ‘Venice’. Os experimentos foram conduzidos em Caçador/SC, durante as safras 2015/2016 e 2016/2017. Em 2015/2016, os tratamentos foram: Controle; Bioestimulante I; Fertilizante foliar I +
Rev. Bras. Frutic.. Publicado em: 25/04/2019
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8. Evaluation of antioxidant activities, total phenolic content (TPC), and total catechin content (TCC) of 10 sugar apple (Annona squamosa L.) cultivar peels grown in Thailand
Abstract Antioxidant activities, total phenolic content (TPC), and total catechin content were analyzed in the ethanol extracts of 10 sugar apple (Annona squamosa L.) cultivar peels grown in Thailand. Antioxidant activity assays carried out in the this study were the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric ion reducing antio
Food Sci. Technol. Publicado em: 26/04/2018
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9. Phenolic profile and antioxidant activity from peels and seeds of melon (Cucumis melo L. var. reticulatus) and their antiproliferative effect in cancer cells
Melon (Cucumis melo L.) has high economic value and in recent years, its production has increased; however, part of the fruit is wasted. Usually, inedible parts such as peel and seeds are discarded during processing and consumption. Extracts of melon residues were prepared and their phenolic compounds, antioxidants and antiproliferative activities were evalu
Braz J Med Biol Res. Publicado em: 01/03/2018
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10. EXTRAÇÃO DO R-(+)-LIMONENO A PARTIR DAS CASCAS DE LARANJA: AVALIAÇÃO E OTIMIZAÇÃO DA VERDURA DOS PROCESSOS DE EXTRAÇÃO TRADICIONAIS
This article reports a study, performed in educational context, to increase the greenness of the extraction of R-(+)-limonene from orange peels. Protocols from the literature were evaluated with the green star (GS)metric and new protocols, based in them, were designed to increase the overall greenness. These were tested in the laboratory and their greenness
Quím. Nova. Publicado em: 2018-03
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11. Competitive Adsorption of Dye Species onto Biomass Nanoporous Carbon in Single and Bicomponent Systems
ABSTRACT We first present a cost-effective approach to simultaneously dispose of rutaceae plant waste (the discarded peels of orange, finger citron, pomelo and lemon) to yield biomass nanoporous carbons (BNCs). The adsorption of orange II (OII) and acid chrome blue K (ACBK) from aqueous solutions in single and binary dye systems by four types of BNCs were st
Braz. J. Chem. Eng.. Publicado em: 2018-01
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12. Impact of edible coatings based on cassava starch and chitosan on the post-harvest shelf life of mango (Mangifera indica) ‘Tommy Atkins’ fruits
Abstract The mango has short postharvest shelf life which varies from 6 to 10 days at room temperature in its fresh form. The objective of this study was to evaluate the effect of usage of edible coatings based of cassava starch and chitosan on post-harvest shelf life of mango. Mangoes of Tommy Atkins variety were covered with nine different formulations of
Food Sci. Technol. Publicado em: 26/10/2017