Moussa S. Diarra

Effects of processing treatments on phenolic content, antioxidant capacity, and anthocyanin levels and antimicrobial activity in fruit pomace fractions

Fruit pomace is a source of phenolics and antioxidants, but processing conditions influence compound recovery and stability. This study evaluated the effects of pH, enzyme addition, and processing time on bioactive compounds in liquid fractions derived from grape, apple, cranberr...