Enzyme-assisted biotransformation increases hesperetin content in citrus juice by-products

Food Res Int. 2019 Oct:124:213-221. doi: 10.1016/j.foodres.2018.05.004. Epub 2018 May 4.

Authors

Amanda Roggia Ruviaro¹, Paula de Paula Menezes Barbosa², Gabriela Alves Macedo³

Affiliations

¹ School of Food Engineering, Department of Food and Nutrition, University of Campinas UNICAMP, 13083-862 Campinas, SP, Brazil. Electronic address: amandarruviaro@gmail.com.
² School of Food Engineering, Department of Food Science, University of Campinas UNICAMP, 13083-862 Campinas, SP, Brazil.
³ School of Food Engineering, Department of Food and Nutrition, University of Campinas UNICAMP, 13083-862 Campinas, SP, Brazil.

PMID: 31466643
DOI: 10.1016/j.foodres.2018.05.004

No abstract available

Keywords: Aglycones; Bioconversion; Citrus waste; Enzymatic reaction; Hesperetin; Phenolic compounds; Tannase.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Antioxidants / analysis
Antioxidants / chemistry
Antioxidants / metabolism
Biodegradation, Environmental*
Carboxylic Ester Hydrolases / metabolism
Citrus* / chemistry
Citrus* / metabolism
Glycoside Hydrolases / metabolism*
Hesperidin* / analysis
Hesperidin* / chemistry
Hesperidin* / metabolism
Hydrolysis
Industrial Waste
Phenols / analysis
Phenols / chemistry
Phenols / metabolism

Substances

Antioxidants
Industrial Waste
Phenols
Hesperidin
Carboxylic Ester Hydrolases
tannase
Glycoside Hydrolases
hesperetin