Antioxidant Bio-Compounds from Chestnut Waste: A Value-Adding and Food Sustainability Strategy

Antioxidant Bio-Compounds from Chestnut Waste: A Value-Adding and Food Sustainability Strategy

In an era of escalating environmental challenges, converting organic residues into high-value bioactive compounds provides a sustainable way to reduce waste and enhance resource efficiency. This study explores the potential of the circular bioeconomy through the valorization of agricultural byproduc...

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Bibliographic Details
Main Authors: Roberta Barletta, Alfonso Trezza, Andrea Bernini, Lia Millucci, Michela Geminiani, Annalisa Santucci
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
circular bioeconomy
antioxidant activity
bioactive compounds
waste
oxidative stress
food innovation
Online Access:https://www.mdpi.com/2304-8158/14/1/42
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