Open access
Sep 2026
Valorization and Optimization of Agro-Food By-Products from Punica granatum Bark and Juglans regia Husk Combined with Syzygium aromaticum for Enhanced Antioxidant and Anti-Inflammatory Activities: A D-Optimal Mixture Design Approach
Background: The sustainable valorization of agri-food processing by-products has emerged as a scientifically promising strategy for the development of natural functional ingredients rich in bioactive compounds, contributing simultaneously to the circular bioeconomy and the formulation of health-promoting food and nutra...
Melissa Takka, S. Dairi, Sabrina Zeghichi-Hamri et al.
· North African Journal of Foo... · 0 citations