TY - BOOK ID - 64931066 TI - Polyphenolic Antioxidants from Agri-Food Waste Biomass AU - Makris, Dimitris AU - ?ahin, Selin PY - 2020 SN - 3039286757 3039286749 PB - MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - polyphenols KW - n/a KW - valorization KW - ultrasound assisted extraction KW - microwave assisted extraction KW - Box–Behnken design KW - HPLC-DAD-q-TOF-MS KW - Dioscorea batatas KW - green oleo-extraction KW - grape marc KW - quantitative analysis KW - natural antioxidants and flavors KW - antioxidant KW - infrared-assisted extraction KW - anti-ageing KW - anthocyanins KW - liquid chromatography-mass spectrometry KW - Chinese yam KW - functional food KW - extraction KW - olive mill wastewater KW - adsorbents KW - relative solubility simulation KW - HPLC-fluorometric detector (FLD)–MS KW - saffron KW - antioxidants KW - food-grade solvents KW - Mango KW - zero-waste biorefinery KW - response surface methodology KW - ophthalmic hydrogel KW - olive leaves KW - sonotrode ultrasonic-assisted extraction KW - vegetable oils and derivatives KW - anti-inflammatory KW - skin whitening KW - phenolics KW - Brewers’ spent grains KW - proanthocyanidins KW - brewer’s spent grain KW - anti-inflammatory and antioxidant activity KW - antimicrobial activity KW - by-products KW - antiplatelet activity KW - phenanthrenes KW - wine lees KW - bioactive compounds KW - deep eutectic solvents KW - Box-Behnken design KW - HPLC-fluorometric detector (FLD)-MS KW - Brewers' spent grains KW - brewer's spent grain UR - https://www.unicat.be/uniCat?func=search&query=sysid:64931066 AB - The re-use of industrial food residues is essential in the general framework of rational waste handling and recycling, which aims at the minimizing environmental impact of food production and producing functional food ingredients. Agri-food processing waste has long been considered a valuable biomass with a significant polyphenol load and profile. Polyphenols, aside from being powerful antioxidants that confer inherent stability to a variety of foods, may possess versatile bioactivities including anti-inflammatory and chemopreventive properties. The valorization of agri-food waste as a prominent source of polyphenols stems from the enormous amount of food-related material discharged worldwide and the emerging eco-friendly technologies that allow high recovery, recycling, and sustainable use of these materials. This book addresses the concept of recovering natural polyphenolic antioxidants from waste biomass generated by agri-food and related industrial processes and presents state-of-the-art applications with prospect in the food, cosmetic, and pharmaceutical industries. ER -