Tannin in ruminant nutrition

M Besharati, A Maggiolino, V Palangi, A Kaya… - Molecules, 2022 - mdpi.com
Tannins are polyphenols characterized by different molecular weights that plants are able to
synthetize during their secondary metabolism. Macromolecules (proteins, structural …

By-products of agri-food industry as tannin-rich sources: A review of tannins' biological activities and their potential for valorization

M Fraga-Corral, P Otero, J Echave, P Garcia-Oliveira… - Foods, 2021 - mdpi.com
During recent decades, consumers have been continuously moving towards the substitution
of synthetic ingredients of the food industry by natural products, obtained from vegetal …

Procyanidins: From agro-industrial waste to food as bioactive molecules

LJ Valencia-Hernandez, JE Wong-Paz… - Foods, 2021 - mdpi.com
Procyanidins are an important group of bioactive molecules known for their benefits to
human health. These compounds are promising in the treatment of chronic metabolic …

Revalorization of coffee husk: Modeling and optimizing the green sustainable extraction of phenolic compounds

M Rebollo-Hernanz, S Cañas, D Taladrid, V Benítez… - Foods, 2021 - mdpi.com
This study aimed to model and optimize a green sustainable extraction method of phenolic
compounds from the coffee husk. Response surface methodology (RSM) and artificial neural …

Synthesis of silver nanoparticles using bio valorization coffee waste extract: photocatalytic flow-rate performance, antibacterial activity, and electrochemical …

N El-Desouky, K Shoueir, I El-Mehasseb… - Biomass Conversion …, 2023 - Springer
It is well known that biogenic synthesis, as compared to other processes, has proven to be
highly effective in the fabrication of silver nanoparticles (AgNPs). Thus, our current study …

Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization

X Liu, C Le Bourvellec, S Guyot… - … Reviews in Food …, 2021 - Wiley Online Library
Flavanols, a subgroup of polyphenols, are secondary metabolites with antioxidant properties
naturally produced in various plants (eg, green tea, cocoa, grapes, and apples); they are a …

Comprehensive analysis of the anti-glycation effect of peanut skin extract

L Zhao, X Zhu, Y Yu, L He, Y Li, L Zhang, R Liu - Food chemistry, 2021 - Elsevier
Advanced glycation end-products (AGEs) are produced during protein glycation and
associated with diabetic complications. Peanut skin is rich in procyanidins, which may be …

Agro-industrial fruit byproducts as health-promoting ingredients used to supplement baked food products

BS Zuñiga-Martínez, JA Domínguez-Avila… - Foods, 2022 - mdpi.com
One of the biggest problems faced by food industries is the generation of large amounts of
agro-industrial byproducts, such as those derived from fruit processing, as well as the …

Assessment of free and bound phenolics in the flowers and floral organs of two Camellia species flower and their antioxidant activities

Z **ang, C **a, S Feng, T Chen, L Zhou, L Liu, Q Kong… - Food Bioscience, 2022 - Elsevier
Camellia flowers are an important oil source containing abundant phenolic compounds. The
free and bound phenolic, flavonoid, and proanthocyanidin fractions and their antioxidant …

Plant leaf proanthocyanidins: From agricultural production by-products to potential bioactive molecules

W Zhou, L Zhao, K Wang, CMGC Renard… - Critical Reviews in …, 2024 - Taylor & Francis
Proanthocyanidins (PAs) are a class of polymers composed of flavan-3-ol units that have a
variety of bioactivities, and could be applied as natural biologics in food, pharmaceuticals …