Biomolecules from vegetable wastes
Fruit and vegetables are processed for economical and logistical reasons in order to improve their commercial shelf-life and digestibility, in accordance with the consumer habits of each country or to facilitate the consumption by special groups. Fruit and vegetables share beneficial health effects due to both bioactive compounds present in their composition although they differ widely in the nature and ratio of them. The distribution and type of flavonoids and other bioactive compounds in the onions strongly depend on the cultivar, the agronomic practices, environmental characteristics, and the layer of the onion. The stabilization of the by-products before subjecting them to extraction is a critical phase that requires the study of the most suitable conditions to prevent the degradation of bioactive compounds. Vegetable waste and by-products has been demonstrated to be a good source of valuable biomolecules that has been associated with health-promoting properties in humans.
| Main Authors: | , |
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| Format: | capítulo de libro biblioteca |
| Language: | English |
| Published: |
Wiley-VCH
2022
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| Online Access: | http://hdl.handle.net/10261/307018 |
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