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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
24/08/2020 |
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Data da última atualização: |
09/10/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
COSTA, J. R.; TONON, R. V.; CABRAL, L. M. C.; GOTTSCHALK, L. M. F.; PASTRANA, L.; PINTADO, M. E. |
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Afiliação: |
Joana R. Costa, Universidade Cato?lica Portuguesa; RENATA VALERIANO TONON, CTAA; LOURDES MARIA CORREA CABRAL, CTAA; LEDA MARIA FORTES GOTTSCHALK, CTAA; Lorenzo Pastrana, International Iberian Nanotechnology Laboratory (INL); Manuela E. Pintado, Portuguese Catholic University (ESB-UCP). |
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Título: |
Valorization of Agricultural Lignocellulosic Plant Byproductsthrough Enzymatic and Enzyme-Assisted Extraction of High-Value-Added Compounds: A Review. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
ACS Sustainable Chemistry & Engineering, v. 8, n. 35, p. 13112-13125, 2020. |
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DOI: |
https://pubs.acs.org/doi/10.1021/acssuschemeng.0c02087 |
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Idioma: |
Inglês |
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Conteúdo: |
Extraction of bioactive molecules has become a major trendin the valorization of food and agroindustrial byproducts, allowing asustainable production of novel ingredients with different industrialapplications. Enzymatic and enzyme-assisted extraction eco-friendly methodscould be used to extract value-added compounds from lignocellulosic plantbyproducts with interesting biological properties, namely, polysaccharidesand polyphenols. Nevertheless, a deep understanding of their enzymatichydrolytic properties as well as the interactions with the plant cell material isnecessary to obtain better extracts with high yields. Therefore, this reviewfocuses on enzymatic treatment of food lignocellulosic byproducts in orderto recover bioactive compounds such as polysaccharides and polyphenols. |
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Palavras-Chave: |
Valorization of byproducts. |
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Thesaurus Nal: |
Bioactive compounds; Enzymes; Food technology; Lignocellulose; Polyphenols; Polysaccharides. |
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Categoria do assunto: |
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Marc: |
null
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
