ArticleJournal of food science and technology2024
Recovery of carotenoids as bioactive compounds from peach pomace by an eco-friendly ultrasound-assisted enzymatic extraction.
Article in Journal of food science and technology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The trial behind it
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Who cites it
6 citing papers in PubMed.
- Bioprospecting Underutilized Plant By-Products for Antioxidant Natural Extracts: A Review.Molecules (Basel, Switzerland) · 2026Review
- Peach Palm (Foods (Basel, Switzerland) · 2026Review
- Phenolic profiling of peach (Food chemistry: X · 2025Article
- Valorization of Food Waste: Extracting Bioactive Compounds for Sustainable Health and Environmental Solutions.Antioxidants (Basel, Switzerland) · 2025Review
- Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review.Foods (Basel, Switzerland) · 2025Review
- Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry-A Review.Nutrients · 2024Review
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The industrial processing of fruits generates by-products. These by-products serve as a source of valuable bioactive compounds. In this study, carotenoid was extracted from peach pomace (PP) by using the ultrasound-assisted enzymatic extraction (UAEE), an eco-friendly method. The process conditions ensuring the highest carotenoid content and
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Registered trials
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