Elderberry lipophilic and hydrophilic bioactive compounds: characterization and extract encapsulation
| dc.contributor.author | Domínguez, Rubén | |
| dc.contributor.author | Cittadini, Aurora | |
| dc.contributor.author | Pateiro, Mirian | |
| dc.contributor.author | Munekata, Paulo E. S. | |
| dc.contributor.author | Lorenzo, José M. | |
| dc.contributor.department | Institute on Innovation and Sustainable Development in Food Chain - ISFOOD | en |
| dc.date.accessioned | 2024-04-24T14:29:02Z | |
| dc.date.available | 2024-04-24T14:29:02Z | |
| dc.date.issued | 2023 | |
| dc.date.updated | 2024-04-24T14:01:40Z | |
| dc.description.abstract | There are few studies on the use of elderberry in the food industry, and its form of application differs between the different studies. Therefore, the objective of this study is to describe a procedure for obtaining a stabilized product with a high content of hydrophilic bioactive compounds (encapsulated elderberry extract). Moreover, the solid residue resulting from the extraction of the polyphenols was characterized, and the lipophilic compounds retained in this residue were analyzed. The results show an important antioxidant activity of the extracts obtained, mainly linked to the high content of anthocyanins, hydroxycinnamic acids, and flavonols. The lipophilic bioactive compounds were characterized by a high content of essential fatty acids and high proportions of tocopherols. The information and results of the present study provide novel information about both lipophilic and hydrophilic compounds for the integral valorization of elderberries to promote a circular economy strategy. | en |
| dc.description.sponsorship | This research was supported by GAIN (Axencia Galega de Innovación) (grant number IN607A2023/01). | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.citation | Domínguez-Valencia, R., Cittadini, A., Pateiro, M., Munekata, P. E. S., Lorenzo, J. M. (2023) Elderberry lipophilic and hydrophilic bioactive compounds: Characterization and extract encapsulation. Foods, 12(23), 1-16. https://doi.org/10.3390/foods12234233. | en |
| dc.identifier.doi | 10.3390/foods12234233 | |
| dc.identifier.issn | 2304-8158 | |
| dc.identifier.uri | https://academica-e.unavarra.es/handle/2454/48017 | |
| dc.language.iso | eng | en |
| dc.publisher | MDPI | en |
| dc.relation.ispartof | Foods 2023, 12(23), 4233 | en |
| dc.relation.publisherversion | https://doi.org/10.3390/foods12234233 | |
| dc.rights | © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license. | en |
| dc.rights.accessRights | info:eu-repo/semantics/openAccess | |
| dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
| dc.subject | Antioxidants | en |
| dc.subject | Encapsulation | en |
| dc.subject | Functional food | en |
| dc.subject | Natural ingredients | en |
| dc.subject | Plant extracts | en |
| dc.subject | Sambucus nigra L. | en |
| dc.title | Elderberry lipophilic and hydrophilic bioactive compounds: characterization and extract encapsulation | en |
| dc.type | info:eu-repo/semantics/article | |
| dc.type.version | info:eu-repo/semantics/publishedVersion | |
| dspace.entity.type | Publication |