| Autor: |
Parisa Azhdari, Negin Seif Zadeh, Mohammad Ali Sahari, Hassan Ahmadi Gavlighi |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Food Chemistry Advances, Vol 3, Iss , Pp 100471- (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2772-753X |
| DOI: |
10.1016/j.focha.2023.100471 |
| Popis: |
In the present study, the influence of applying enzymes on the efficiency of the membraneused for the concentration of pistachio green hull extract was evaluated. Furthermore, theeffect of the obtained concentrated extract on the oxidative stability of flaxseed oil wasevaluated. The composition and antioxidant activity of the concentrated extracts were alsodetermined. Based on results, tannase treatment at 5.14 (U) led to significant decrease in membrane fouling percentage, content of tannins and IC50 in permeate of filtration (p0.05). Also, combined treatment with 17.4 (U) concentration of pectinase and 5.14 (U) concentration of tannase, had the lowest membrane fouling as well as IC50 and the most total phenol content (p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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