Stanciu, Ioana; Popa, Elisabeta Elena and Popa, Mona Elena (2022) The content of bioactive substances in sea buckthorn and the functional potential of its waste. Journal of Agroalimentary Processes and Technologies, 28 (1), pp. 96-103.
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Summary in the original language of the document
Recently the sea buckthorn became one of cultivated species. Research in the food industry aims to
capitalize on sea buckthorn in a wide range of products due to the benefits it may brings to the human
body. The recovery and use of sea buckthorn waste is also valuable regarding the nutritional value.
Sea buckthorn contains various types of nutrients and bioactive substances, such as vitamins,
carotenoids, flavonoids, polyunsaturated fatty acids , free amino acids, minerals and more. Sea
buckthorn fruits can produce juices, jams, oils, food pigments, tea, and its waste may be valorized in
sea buckthorn flour which is used as a bioactive ingredient other food products. This paper presents
aspects such as: identification of sea buckthorn products and the waste which can be transformed in
new functional ingredients.
| EPrint Type: | Journal paper |
|---|---|
| Keywords: | sea buckthorn, waste, bioactive, functional product |
| Agrovoc keywords: | Language Value URI English sea buckthorn -> Hippophae http://aims.fao.org/aos/agrovoc/c_15770 English waste management http://aims.fao.org/aos/agrovoc/c_34763 English bioactive components -> bioactive compounds http://aims.fao.org/aos/agrovoc/c_ec4deb8c English functional properties http://aims.fao.org/aos/agrovoc/c_8bc8429c |
| Subjects: | Food systems > Food security, food quality and human health Food systems > Processing, packaging and transportation |
| Research affiliation: | European Union > CORE Organic > CORE Organic Cofund > Joint call with SUSFOOD2 – 2019 > MILDSUSFRUIT |
| Deposited By: | Tylewicz, Dr Urszula |
| ID Code: | 54032 |
| Deposited On: | 04 Sep 2024 09:42 |
| Last Modified: | 04 Sep 2024 09:42 |
| Document Language: | English |
| Status: | Published |
| Refereed: | Peer-reviewed and accepted |
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