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Residui di polpa d’uva congelata come fonte di antociani

Residui di polpa d’uva congelata come fonte di antociani

Karlla Karinne Gomes de Oliveira

53,73 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Química física
ISBN:
9786200756107
53,73 €
IVA incluido
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Sobre IBD

Le industrie agroalimentari che trasformano frutta tropicale generano residui che possono avere un grande potenziale, poiché oltre a contenere sostanze nutritive, presentano anche livelli significativi di composti bioattivi. Questo lavoro presenta uno studio che ha come obiettivo quello di utilizzare i residui di polpa d’uva congelata per estrarre e purificare gli antociani, valutare la loro capacità antiossidante e la loro stabilità alla luce e al calore. L’autore mostra risultati evidenti che i residui agroindustriali della polpa congelata presentano significative proprietà antiossidanti e possono essere utilizzati in alimenti con pH acido, confezionati in imballaggi opachi e che non sono sottoposti a trattamenti termici severi durante la loro lavorazione. Buona lettura!

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