TY - JOUR
T1 - Valorization of artichoke industrial by-products using green extraction technologies
T2 - Formulation of hydrogels in combination with paulownia extracts
AU - Órbenes, Gabriela
AU - Rodríguez-Seoane, Paula
AU - Torres, María Dolores
AU - Chamy, Rolando
AU - Zúñiga, María Elvira
AU - Domínguez, Herminia
N1 - Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2021/7/2
Y1 - 2021/7/2
N2 - The integral valorization of artichoke bracts generated during industrial canning of artichoke was assessed. The extraction of bioactive compounds was addressed with pressurized hot water under subcritical conditions. The performance of this stage on the extraction of phenolics with antioxidant properties and the saccharidic fraction using conventional and microwave heating was compared. The microwave assisted process was more efficient than the conventional one regarding extraction yields of total solubles, and glucose and fructose oligomers and phenolics, because lower operational temperatures and shorter times were needed. Degradation of fructose oligomers was observed at temperatures higher than 160 °C, whereas the maximal phenolic content occurred at 220 °C. Both the extracts and the residual solids, obtained at conditions leading to maximum phe-nolics yields, were evaluated for the production of starch-based hydrogels, supplemented with Pau-lownia leaves’ aqueous extracts.
AB - The integral valorization of artichoke bracts generated during industrial canning of artichoke was assessed. The extraction of bioactive compounds was addressed with pressurized hot water under subcritical conditions. The performance of this stage on the extraction of phenolics with antioxidant properties and the saccharidic fraction using conventional and microwave heating was compared. The microwave assisted process was more efficient than the conventional one regarding extraction yields of total solubles, and glucose and fructose oligomers and phenolics, because lower operational temperatures and shorter times were needed. Degradation of fructose oligomers was observed at temperatures higher than 160 °C, whereas the maximal phenolic content occurred at 220 °C. Both the extracts and the residual solids, obtained at conditions leading to maximum phe-nolics yields, were evaluated for the production of starch-based hydrogels, supplemented with Pau-lownia leaves’ aqueous extracts.
KW - Antiradical properties
KW - Autohydrolysis
KW - Rheometry
KW - Saccharidic fraction
KW - microwave
UR - http://www.scopus.com/inward/record.url?scp=85111609647&partnerID=8YFLogxK
U2 - 10.3390/molecules26144386
DO - 10.3390/molecules26144386
M3 - Article
AN - SCOPUS:85111609647
SN - 1420-3049
VL - 26
JO - Molecules
JF - Molecules
IS - 14
M1 - 4386
ER -