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Editor in charge: Food Science
0
Recently, the team of Associate Professor Luo Anwei from the Fruit and Vegetable Storage and Processing Laboratory of the School of Food Science and Engineering, Northwest A&F University has made new progress in the research field of walnut green peel active substance extraction and comprehensive utilization.
The research results are "Electron beam irradiation enhanced extraction and antioxidant activity of active compounds" "in green walnut husk" was published in the international journal "Food Chemistry"
.
Master students Shen Heyu, Hou Yujie, and Xi Meihua are the co-first authors of the paper, Associate Professor Luo Anwei is the corresponding author, and Northwest A&F University is the first unit
For the first time in this study, electron beam irradiation pretreatment technology was applied to the extraction of walnut green peel actives, which effectively improved the extraction efficiency and antioxidant activity of polyphenols, flavonoids, and quinones
.
Walnut Green Husk (GWH) is rich in active compounds and is a good source of natural antioxidants
Project funding
This research was funded by the National Key Research and Development Program (2019YFD1002404)
.
Corresponding author profile
Luo Anwei, from Sichuan Renshou, PhD in Engineering, Associate Professor, Doctoral Supervisor, Deputy Director of the Department of Food Science and Technology.
From 2007 to 2008, he studied at the University of California, Davis for one year
