Enhancing the antioxidant properties of functional herbal beverages using Ultrasonic-Assisted extraction: Optimized formulation and synergistic combinations of taurine and vit. C.

Functional herbal beverages are gaining popularity in the beverage industry due to their natural antioxidants. However, the high concentration of antioxidants in these beverages can lead to increased toxicity, limiting their use. Moreover, the composition of tap water, including mineral salts and hydrogen carbonate ions, hampers the extraction process of polyphenolic compounds, thereby reducing the antioxidant properties.

Purification and characterization of a novel tannase produced by Kluyveromyces marxianus using olive pomace as solid support, and its promising role in gallic acid production.

Tannase is considered one of the most important industrial enzymes that find great applications in various sectors. Production of tannases through solid state fermentation (SSF) using agro-industrial wastes is an eco-friendly and cheap technology. Tannase was produced by the yeast Kluyveromyces marxianus using olive pomace as a solid support under SSF.