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8 Results Found

  • Article
  • Open Access
22 Citations
4,139 Views
13 Pages
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Asparagus Roots: From an Agricultural By-Product to a Valuable Source of Fructans

  • Isabel Viera-Alcaide,
  • Amel Hamdi,
  • Rafael Guillén-Bejarano,
  • Rocío Rodríguez-Arcos,
  • Juan Antonio Espejo-Calvo and
  • Ana Jiménez-Araujo
Foods2022, 11(5), 652;https://doi.org/10.3390/foods11050652

23 February 2022

Asparagus roots are by-products from asparagus cultivation and they could be considered one of the best sources of fructans. These polymers are interesting food ingredients for their prebiotic and immuno-stimulating characteristics. The aim of this w...

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  • Article
  • Open Access
34 Citations
5,283 Views
13 Pages
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Peptidomic Approach for the Identification of Peptides with Potential Antioxidant and Anti-Hyperthensive Effects Derived From Asparagus By-Products

  • Carmela Maria Montone,
  • Riccardo Zenezini Chiozzi,
  • Nicola Marchetti,
  • Andrea Cerrato,
  • Michela Antonelli,
  • Anna Laura Capriotti,
  • Chiara Cavaliere,
  • Susy Piovesana and
  • Aldo Laganà
Molecules2019, 24(19), 3627;https://doi.org/10.3390/molecules24193627

8 October 2019

Asparagus waste represents products of great interest since many compounds with high biological value are located in the lower portion of the spears. The extraction of bioactive compounds from asparagus by-products is therefore crucial for the purpos...

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  • Article
  • Open Access
8 Citations
3,786 Views
23 Pages
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Composition and Functional Properties of the Edible Spear and By-Products from Asparagus officinalis L. and Their Potential Prebiotic Effect

  • Isabel Goñi,
  • Alejandra García-Alonso,
  • Claudio Alba,
  • Juan Miguel Rodríguez,
  • María Cortes Sánchez-Mata,
  • Rafael Guillén-Bejarano and
  • Araceli Redondo-Cuenca
Foods2024, 13(8), 1154;https://doi.org/10.3390/foods13081154

10 April 2024

Asparagus is a healthy food appreciated for its organoleptic characteristics, nutritional composition and physiological properties. During its industrial processing, a large amount of by-products are generated, since only the apical part of the veget...

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  • Article
  • Open Access
18 Citations
5,908 Views
19 Pages
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Asparagus Fructans as Emerging Prebiotics

  • Amel Hamdi,
  • Isabel Viera-Alcaide,
  • Rafael Guillén-Bejarano,
  • Rocío Rodríguez-Arcos,
  • Manuel Jesús Muñoz,
  • Jose Manuel Monje Moreno and
  • Ana Jiménez-Araujo
Foods2023, 12(1), 81;https://doi.org/10.3390/foods12010081

23 December 2022

Commercial fructans (inulin and oligofructose) are generally obtained from crops such as chicory, Jerusalem artichoke or agave. However, there are agricultural by-products, namely asparagus roots, which could be considered potential sources of fructa...

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  • Article
  • Open Access
4 Citations
3,597 Views
19 Pages
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Applications of Saponin Extract from Asparagus Roots as Functional Ingredient

  • Amel Hamdi,
  • Isabel Viera-Alcaide,
  • Ana Jiménez-Araujo,
  • Rocío Rodríguez-Arcos and
  • Rafael Guillén-Bejarano
Foods2024, 13(2), 274;https://doi.org/10.3390/foods13020274

15 January 2024

When replanting an asparagus field, the roots of the previous crop are crushed and incorporated into the soil, creating problems of autotoxicity and fungal infections. Asparagus roots can be considered as a valuable byproduct, since they are very ric...

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  • Article
  • Open Access
5 Citations
4,078 Views
16 Pages
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Optimization and Characterization of Protein Extraction from Asparagus Leafy By-Products

  • Aline Cristini dos Santos-Silva,
  • Bianka Rocha Saraiva,
  • Anderson Lazzari,
  • Henrique dos Santos,
  • Évelin Lemos de Oliveira,
  • Francielle Sato,
  • Eduardo César Meurer and
  • Paula Toshimi Matumoto-Pintro
Foods2024, 13(6), 894;https://doi.org/10.3390/foods13060894

15 March 2024

Asparagus production generates significant amounts of by-products during the summer and post-harvest growth period. By-products can be good sources of nutrients and phytochemicals. The interest in increasing the availability of proteins for human con...

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  • Article
  • Open Access
64 Citations
6,933 Views
13 Pages
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Chemical Composition, In Vitro Digestibility and Rumen Fermentation Kinetics of Agro-Industrial By-Products

  • Jairo García-Rodríguez,
  • María José Ranilla,
  • James France,
  • Héctor Alaiz-Moretón,
  • María Dolores Carro and
  • Secundino López
Animals2019, 9(11), 861;https://doi.org/10.3390/ani9110861

24 October 2019

The nutritive value of 26 agro-industrial by-products was assessed from their chemical composition, in vitro digestibility and rumen fermentation kinetics. By-products from sugar beet, grape, olive tree, almond, broccoli, lettuce, asparagus, green be...

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  • Article
  • Open Access
21 Citations
4,764 Views
18 Pages
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Anticancer Activity of Aqueous Extracts from Asparagus officinalis L. Byproduct on Breast Cancer Cells

  • Arianna Romani,
  • Fabio Casciano,
  • Claudia Stevanin,
  • Annalisa Maietti,
  • Paola Tedeschi,
  • Paola Secchiero,
  • Nicola Marchetti and
  • Rebecca Voltan
Molecules2021, 26(21), 6369;https://doi.org/10.3390/molecules26216369

21 October 2021

Cultivation of asparagus (Asparagus officinalis L.; Asp) for food and medicinal use has taken place since the early Roman Empire. Today, Asp represents a worldwide diffuse perennial crop. Lower portions of the spears represent a food industry waste p...

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