Efficient Conditions of Enzyme-Assisted Extractions and Pressurized Liquids for Recovering Polyphenols with Antioxidant Capacity from Pisco Grape Pomace as a Sustainable Strategy.

The pisco industry generates significant environmental waste, particularly grape pomace, which is a rich source of phenolic compounds. Emerging extraction technologies offer promising alternatives for recovering these bioactive components. This study evaluated enzyme-assisted extraction (EAE) and pressurized liquid extraction (PLE) techniques using response surface methodology to optimize phenolic compound yield and antioxidant capacity.

Bioactive Content and Antioxidant Properties of Spray-Dried Microencapsulates of M. Leaf Extracts.

Boldo ( M.), an plant endemic to central and southern Chile, has been recognized as a medicinal herb, especially its leaves that are rich in bioactive compounds with beneficial properties, such as antioxidant, anti-inflammatory, sedative, and antimicrobial properties, among others. This research aimed to evaluate solid-liquid extraction using a response surface methodology to obtain phenolic-rich extracts from boldo leaves and to encapsulate them through spray-drying.

Green Recovery and Identification of Antioxidant and Enzyme Inhibitor Molecules from Pisco Grape Pomace by Targeted Effects Analysis Using Thin-Layer Chromatography, Bioassay, and Mass Spectrometry.

The search and identification of inhibitory molecules from novel natural sources, such as pisco grape pomace extract obtained by green techniques, may help to develop agents with therapeutic potential that are beneficial to health with fewer adverse effects than drugs. Many drugs act as enzyme inhibitors, decreasing their activity and thus correcting a metabolic imbalance. This study aims to identify bioactive molecules with antioxidant and inhibitory activity over acetylcholinesterase and cyclooxygenase enzymes present in pisco grape pomace green extracts.

Evaluation of the antioxidant, anti-inflammatory, and anti-tumoral properties of bioactive compounds extracted from murta berries ( T.) dried by different methods.

This study evaluated the effects of different drying methods (freeze drying, vacuum drying, infrared drying, convective drying, and sun drying) on the biological properties of berries from the Chilean murta ( Turcz) shrub. Physical-chemical properties (proximal composition, dietary fiber, sugars) were determined. Total phenolic content through the method of Folin-Ciocalteau, the profile of phenol compounds was determined by HPLC, and antioxidant potential by DPPH and ORAC assays were also evaluated.

Effects of drying processes on composition, microstructure and health aspects from maqui berries.

The aim of this study is to determine the effects of different drying methods, including freeze drying (FD), convective drying, sun drying, infrared drying and vacuum drying (VD), on the chemical composition and microstructure of maqui berries as well as their anti-inflammatory and antidiabetic activities. Results showed that all dried samples have high unsaturated fatty acids contents (up to 83%) and high total dietary fiber contents (above 50%). Also, one hundred grams of dried berries provide between 11 and 21% of the recommended daily intake of α-tocopherol.

Vacuum drying application to maqui ( [Mol] Stuntz) berry: Weibull distribution for process modelling and quality parameters.

In this study, maqui berries were subjected to vacuum drying at 40-80 °C to assess and compare the effect on proximate composition, dietary fiber, phenolic and flavonoid compounds, antioxidant capacity and sugar content. The Weibull model was used for describing the vacuum drying process. The results indicated that the highest retention of total phenolic content (TPC) and total flavonoid content (TFC) was obtained after drying at 80 °C.

Evaluation of phenolic profiles and antioxidant capacity of maqui (Aristotelia chilensis) berries and their relationships to drying methods.

Background: Five drying methods (freeze, convective, sun, infrared, and vacuum drying) were applied to maqui berries to establish their effect on phenolic compounds and antioxidant capacity. Total phenolic, total flavonoid, and total anthocyanin contents were measured by spectrophotometry, anthocyanin and phenolic profiles were analyzed by chromatography, and the antioxidant capacity was determined. This study is probably the first to demonstrate the variation and stability of bioactive compounds from maqui berries after applying different drying methods.

Assessment of vacuum-dried peppermint (Mentha piperita L.) as a source of natural antioxidants.

The purpose of this study was to investigate the effect of temperature in the vacuum drying process of Mentha piperita L. (50 to 90 °C). Generally, drying processes affect the quality of product, however, vacuum drying works under sub-atmospheric pressures.

Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.).

The effects of air drying temperature on dietary fibre, texture and microstructure of the Cape gooseberry fruits during convective dehydration in the range of 50-90 ºC were investigated. The ratio of insoluble dietary fibre to soluble dietary fibre was higher than 7:1 for all dehydrated samples. At 50 ºC tissue structure damage was evidenced leading to the maximum water holding capacity (47.

Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake.

The objective of this study was to determine the effect of drying temperature on the drying kinetics, proximal analysis, energy consumption and the antioxidant capacity of the olive-waste cake "Picual" variety from 40 to 90°C. Evaluation of proximal analysis evidenced the influence of temperature on the waste parameters. Values of effective moisture coefficients were in the range of 1.