Pecan (Carya illinoinensis (Wagenh.) K. Koch) Nut Shell as an Accessible Polyphenol Source for Active Packaging and Food Colorant Stabilization

Autor: Pierfrancesco Cerruti, Nohemí Gámez-Meza, Fabian Weber, Raffaella Micillo, Lucia Panzella, Elio Pizzo, Anna-Lisa Berg, Brunella Setaro, Alessandra Napolitano, Andreas Schieber, Federica Moccia, Sarai Agustin-Salazar

Publikováno v: ACS Sustainable Chemistry & Engineering
ACS sustainable chemistry & engineering 8 (2020): 6700–6712. doi:10.1021/acssuschemeng.0c00356
info:cnr-pdr/source/autori:Moccia, Federica; Agustin-Salazar, Sarai; Berg, Anna Lisa; Setaro, Brunella; Micillo, Raffaella; Pizzo, Elio; Weber, Fabian; Gamez-Meza, Nohemi; Schieber, Andreas; Cerruti, Pierfrancesco; Panzella, Lucia; Napolitano, Alessandra/titolo:Pecan (Carya illinoinensis (Wagenh.) K. Koch) Nut Shell as an Accessible Polyphenol Source for Active Packaging and Food Colorant Stabilization/doi:10.1021%2Facssuschemeng.0c00356/rivista:ACS sustainable chemistry & engineering/anno:2020/pagina_da:6700/pagina_a:6712/intervallo_pagine:6700–6712/volume:8

Herein, the antioxidant and food stabilizing properties of a pecan nut shell (PNS) hydroalcoholic extract (PNSE) are reported. Chemical degradation of PNSE demonstrated the presence of condensed tannins as the main phenolic components. PNSE showed re

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9796617770c6fdc3ff4e5b97a9bd7e73
https://doi.org/10.1021/acssuschemeng.0c00356