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King Saud University: RSP-2021/197

GIFT

Green Ingredients from Food By-products for Transformation (2020-2021)

Ranked effects illustrate which process variables significantly enhance carotene-pectin yield, supporting efficient waste valorization strategies

Ranked effects illustrate which process variables significantly enhance carotene-pectin yield, supporting efficient waste valorization strategies

Contour plots highlight ethanol concentration’s dominant role in maximizing phenolic recovery and antioxidant activity efficiency

Contour plots highlight ethanol concentration’s dominant role in maximizing phenolic recovery and antioxidant activity efficiency

Citrus seeds, often discarded, represent concentrated reservoirs of phenolics, limonoids, and potent antioxidant compounds

Publications

Design of Experiments to model phenolic compounds recovery from grape pomace using ultrasounds

Valorisation of carrot peel waste by water-induced hydrocolloidal complexation for extraction of carotenoids and pectin

Antioxidant and antimicrobial effects of gelatin films incorporated with citrus seed extract on the shelf life of sea bass fillets

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