Anthocyanins from Agro-Industrial Food Waste: Geographical Approach and Methods of Recovery-A Review

Basit Öğe Kaydı
dc.authorid0000-0001-9705-6921en_US
dc.authorscopusid54792612800en_US
dc.authorwosid-en_US
dc.contributor.authorDiaconeasa, Zorita
dc.contributor.authorIuhas, Cristian I.
dc.contributor.authorAyvaz, Hüseyin
dc.contributor.authorMortaş, Mustafa
dc.contributor.authorFarcas, Anca
dc.contributor.authorMihai, Mihaela
dc.contributor.authorDanciu, Corina
dc.contributor.authorStanila, Andreea
dc.date.accessioned2024-01-24T06:26:59Z
dc.date.available2024-01-24T06:26:59Z
dc.date.issued2023en_US
dc.departmentFakülteler, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractDrastic growth in the amount of global food waste produced is observed every year, not only due to incessant population growth but also economic growth, lifestyle, and diet changes. As a result of their increasing health awareness, people are focusing more on healthy diets rich in fruits and vegetables. Thus, following worldwide fruit and vegetable consumption and their processing in various industries (juice, jams, wines, preserves), significant quantities of agro-industrial waste are produced (pomace, peels, seeds) that still contain high concentrations of bioactive compounds. Among bioactive compounds, anthocyanins have an important place, with their multiple beneficial effects on health; therefore, their extraction and recovery from food waste have become a topic of interest in recent years. Accordingly, this review aims to summarize the primary sources of anthocyanins from food waste and the novel eco-friendly extraction methods, such as pulsed electric field extraction, enzyme-assisted extraction, supercritical fluid extraction, pressurized liquid extraction, microwave-assisted extraction, and ultrasonic-assisted extraction. The advantages and disadvantages of these techniques will also be covered to encourage future studies and opportunities focusing on improving these extraction techniques.en_US
dc.identifier.citationDiaconeasa, Z., Iuhas, C. I., Ayvaz, H., Mortaş, M., Farcaş, A., Mihai, M., … Stanilă, A. (2023). Anthocyanins from Agro-Industrial Food Waste: Geographical Approach and Methods of Recovery—A Review. Plants, 12(1). https://doi.org/10.3390/plants12010074en_US
dc.identifier.doi10.3390/plants12010074
dc.identifier.issn2223-7747
dc.identifier.issue1en_US
dc.identifier.pmid36616202
dc.identifier.scopus2-s2.0-85145860303
dc.identifier.urihttps://doi.org/10.3390/plants12010074
dc.identifier.urihttps://hdl.handle.net/20.500.12428/5358
dc.identifier.volume12en_US
dc.identifier.wosWOS:000908907300001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorAyvaz, Hüseyin
dc.language.isoen
dc.publisherMDPIen_US
dc.relation.ispartofPlantsen_US
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rightsAttribution 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/us/*
dc.subjectAnthocyaninsen_US
dc.subjectBioactive compoundsen_US
dc.subjectFood wasteen_US
dc.titleAnthocyanins from Agro-Industrial Food Waste: Geographical Approach and Methods of Recovery-A Review
dc.typeReview Article

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
Huseyin_Ayvaz_Review.pdf
Boyut:
754.1 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Araştırma Makalesi
İndir
Lisans paketi
Listeleniyor 1 - 1 / 1
[ X ]
İsim:
license.txt
Boyut:
1.44 KB
Biçim:
Item-specific license agreed upon to submission
Açıklama:
İndir

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu
Gıda Mühendisliği Bölümü Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu