Valorisation of rosehip waste into a food ingredient – Focus on its colour, carotenoid content, and techno-functional properties

Valorisation of rosehip waste into a food ingredient – Focus on its colour, carotenoid content, and techno-functional properties

Rosehips are rich in nutrients such as dietary fibre and bioactive compounds, including vitamin C, polyphenols, and carotenoids; the waste generated from their industrial processing has the potential to be valorised into a food ingredient. This study proposes an alternative method for preparing rose...

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Bibliographic Details
Main Authors: Alexandra Raluca Borşa (Bogdan), Floricuța Ranga, Melinda Fogarasi, Andrei Borşa, Dan Cristian Vodnar, Cristina Anamaria Semeniuc
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Rosehips
Boiled waste
Raw waste
Cold pressing
Hot air drying
Freeze drying
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225003075
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