| abstract |
The invention relates to the use of fruit-processing residue for an easily performed isolation of antioxidants and other constituents, and to the utilization of the obtained isolates and concentrates having specific properties as foodstuffs' supplements, thus improving the stability of said foodstuffs, and their beneficial effects on human health. The isolation process is simple and is based on aqueous extraction, optionally followed by concentration under vacuum. The type and quantity of the isolate and concentrate are selected upon the analysis of chemical, sensorial and antioxidant properties of the isolate and concentrate, as well as the foodstuff supplemented therewith. Foodstuffs comprising such supplements exhibit improved antioxidant, and often sensorial properties. Also, the color stability of colored foodstuffs is augmented. |