ArticleFoods (Basel, Switzerland)2019
Valorizations of Sweet Cherries Skins Phytochemicals by Extraction, Microencapsulation and Development of Value-Added Food Products.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 44 citations in OpenAlex.
- Linking Soil-Orchard Fruit Quality and Circular Food Innovation Through the Valorization of Dried Cherry Pomace in Dairy-Based Spreadable Products.Foods (Basel, Switzerland) · 2026Article
- Valorisation of Beetroot Peel for the Development of Nutrient-Enriched Dehydrated Apple Snacks.Foods (Basel, Switzerland) · 2025Article
- Bioactive Potential of Sweet Cherry (Foods (Basel, Switzerland) · 2025Article
- Strawberry and Drupe Fruit Wines Antioxidant Activity and Protective Effect Against Induced Oxidative Stress in Rat Synaptosomes.Antioxidants (Basel, Switzerland) · 2025Article
- Natural Food Colorant Obtained from WildFoods (Basel, Switzerland) · 2025Article
- Review
- Sustainable Valorization of Industrial Cherry Pomace: A Novel Cascade Approach Using Pulsed Electric Fields and Ultrasound Assisted-Extraction.Foods (Basel, Switzerland) · 2024Article
- Development and study of the functional properties of marshmallow enriched with bee (Frontiers in nutrition · 2024Article
- Research Progress on the Anticancer Activity of Plant Polysaccharides.Recent patents on anti-cancer drug discovery · 2024Review
- Application of ultrasound technology for the effective management of waste from fruit and vegetable.Ultrasonics sonochemistry · 2024Review
- Food Wastes and Microalgae as Sources of Bioactive Compounds and Pigments in a Modern Biorefinery: A Review.Antioxidants (Basel, Switzerland) · 2023Review
- Valorization of Bioactive Compounds from Two Underutilized Wild Fruits by Microencapsulation in Order to Formulate Value-Added Food Products.Plants (Basel, Switzerland) · 2023Article
- Cryopreservation of bioflavonoid-rich plant sources and bioflavonoid-microcapsules: emerging technologies for preserving bioactivity and enhancing nutraceutical applications.Frontiers in nutrition · 2023Review
- Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation.Frontiers in nutrition · 2022Review
- Ultrasound-Assisted Extraction of Natural Pigments From Food Processing By-Products: A Review.Frontiers in nutrition · 2022Review
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
Abstract
Sweet cherries are processed in various ways, leading to significant amounts of underutilized by-products that can potentially be used as a source of bioactive compounds, including antioxidants. The present study focuses on identifying ways to exploit bioactive compounds from sweet cherry skins, namely the extraction, microencapsulation, and functionalizing of some food product to obtain added value. The anthocyanins from skins were extracted and encapsulated in a combination of whey proteins isolate and chitosan by freeze-drying, with an encapsulation efficiency of 77.68 ± 2.57%. The powder showed a satisfactory content in polyphenols, of which anthocyanins content was 14.48 ± 1.17 mg cyanidin 3-glucoside/100 g dry weight (D.W.) and antioxidant activity of 85.37 ± 1.18 µM Trolox/100 g D.W. The powder was morphologically analyzed, revealing the presence of coacervates, ranging in size from 12-54 μm, forming large spheresomes (up to 200 μm). The powder was used as a functional ingredient to develop two value-added food products, namely yoghurt and marshmallows. The powder was tested for its prebiotic effect on
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