Characterization and Application of Pomegranate Epicarp Extracts as Functional Ingredients in a Typical Brazilian Pastry Product.

Currently, there is a clear tendency to incorporate natural ingredients into food and pharmaceutical formulations. Besides being well-accepted by consumers, these ingredients have less adverse side effects than their artificial counterparts. The pomegranate processing industry produces large quantities of by-products that are discarded as bio-residues, despite containing bioactive compounds.

Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques.

Due to its coloration, the fig (Ficus carica L.) peel, a by-product of fruit processing and/or consumption, is a potential source of anthocyanin compounds. In the present study different extraction techniques (heat, ultrasound, and microwave) were compared aiming to recover the anthocyanin pigments and optimize its extraction conditions.

Identification of degradation products of erythromycin A arising from ozone and advanced oxidation process treatment.

The degradation products of the macrolide antibiotic erythromycin A (ERY) arising from direct ozone attack and hydroxyl radical attack are presented for the first time. Ozone treatment was carried out by spiking ozone stock solutions to solutions containing ERY-ERY:O3 = 1:5 and 1:10 (M:M), while, in parallel, t-BuOH was used as a hydroxyl radical (*OH) scavenger. The advanced oxidation processes (AOPs) O3/UV, O3/H2O2, and UV/H2O2 were carried out to recognize and verify possible differences between their primary degradation products; the initial concentrations were ERY:O3 = 1:5 (M:M), ERY:O3:H202 = 1:5:5 (M:M:M), or ERY:H202 = 1:5 (M:M), respectively.