Enzymatic pre-treatments of fruit by-products to modify fibre composition and phenolics release.

Cecilia Fiorentini, Noemi Alberici, Alistair House, Giorgia Spigno*

*Corresponding author

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

Grapes and other fruit crops generate huge amounts of solid residues (pomace) which are still rich in bioactive compounds including fibre and phenolic compounds with potential healthy properties. However, the fibres present in these by-products are mainly insoluble which is not the best composition from either a nutritional, or a technological point of view. Furthermore, some of the phenolic compounds are present in a form bound to the cell walls being, in this way, not much bioavailable.
Original languageEnglish
Title of host publicationBook of Abstracts of the 8th International Symposium on "Delivery of Functionality in Complex Food Systems"
Pages139-140
Number of pages2
Publication statusPublished - 2019
Event8th International Symposium on "Delivery of Functionality in Complex Food Systems" - Porto
Duration: 7 Jul 201910 Jul 2019

Conference

Conference8th International Symposium on "Delivery of Functionality in Complex Food Systems"
CityPorto
Period7/7/1910/7/19

Keywords

  • by-products
  • enzyme

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