Food companies should comply with the requirements of a zero‐waste concept to adapt to
the circular economy requirements. In fruit companies, usually seeds are discarded without …

Phenolic compounds in camu-camu (Myrciaria dubia) have received interest due to their
health-promoting effects. However, these compounds have been poorly investigated in the …

The use of kinetic modeling data for the extraction of bioactive compounds is essential for
food industries. This work aimed to investigate which mathematical model best fits the …

The aim of this study was to optimise the aqueous extraction conditions for the recovery of
phenolic compounds and antioxidant capacity of lemon pomace using response surface …

Response surface methodology (RSM) in combination with Box-Behnken experimental
design was performed in this study to optimize the extraction parameters for assessing …

Camu-camu (Myrciaria dubia) is a tropical fruit known for its content of bioactive compounds.
This study aimed to evaluate physicochemically, morphologically, andsensorialpowders …

Response surface methodology (RSM) was employed to optimize the extraction conditions
of phenolic and antioxidant compounds from matcha green tea (Camellia sinensis) using …

Passion fruit seed (PS) and rambutan seed (RS) contain sizable amounts of phenolic
compounds (PCs) with bioactive compounds including antioxidant activity (AOA). The aim of …

The aim of this work was to optimize the extraction of antioxidative phenolic compounds from
freeze-dried pulp, peel, and seed of Burmese grape using response surface methodology …

In this study, the extraction conditions for the maximum recovery of polyphenols with high
antioxidant activity were optimised by response surface methodology (RSM) in Feronia …