"Green" extraction, stabilization and valorization of the bioactive components of josta and pumpkin

Abstract

The influence of the application duration of ultrasound and microwaves on the extraction yield of bioactive compounds was analyzed. Fractions of bioactive compounds were purified, concentrated and stabilized for further application in the food industry. The influence of technological processes (temperature, pH, ionic strength) on the stability of bioactive compounds was analyzed in terms of staining power and antioxidant activity. The analysis of the bioactive components was carried

out according to international methodologies. The antioxidant and antimicrobial properties of the obtained extracts were analyzed in model systems, in vitro and in situ, on different food matrices. It has been shown that plant extracts obtained under different conditions can be used in food production, offering a wide spectrum of colors.