Front Nutr May 2023 PMID 37293672

Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles.

Thiécla Katiane Osvaldt Rosales, João Paulo Fabi

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Mentions

Peak: 5 in May 2023

across 2 sources since May 2023

Extended reach

4,372

potential audience

Total likes

Video views

Mentions per month

May 2023 – Aug 2023

Where it's discussed

X / Twitter6 posts
YouTube1 videos

AI synopsis

What people are saying

The discussions reflect a positive outlook on the article, with phrases like 'New Research' and 'Congrats' showing enthusiasm. The usage of hashtags and mentions of food industry by-products and nanotechnology indicate awareness of the research's significance, though the tone remains largely promotional rather than deeply analytical.

AgreementModerate agreement

Most posts acknowledge the importance and benefits of the research, with some congratulating researchers, indicating general support.

InterestHigh interest

Discussions show high interest, highlighted by mentions of new research, hashtags, and recognition of the topic’s relevance.

EngagementModerate engagement

Posts involve some levels of engagement, such as sharing the article and complimenting the researchers, but lack detailed analysis or critical discussion.

ImpactModerate impact

The discussions suggest the research could be influential in positions about sustainable food waste utilization and health, but are more preliminary and promotional.

Abstract in brief

The review highlights how nanotechnology can enhance the stability and bioavailability of polyphenolic compounds from food industry waste, making them more effective for health benefits and sustainable use.
It emphasizes using polysaccharides like pectin derived from citrus and apple peels as safe, biodegradable materials to create nanostructures that preserve sensitive polyphenols and support the development of functional foods and supplements.
Overall, the study promotes converting food industry byproducts into valuable bioactive ingredients through eco-friendly nanotechnology, reducing environmental impact and improving health outcomes.]

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All mentions

Enhancing Polyphenol Stability with Nanotechnology in Food Waste Utilization

This video explores how nanotechnology improves the stability and bioavailability of polyphenolic compounds from food industry by-products, utilizing biodegradable polysaccharides to create functional nanostructures for…

Social RTCL TV · Aug 29, 2023 32 views

ACHS Research

@AchsResearch · X

New NUTRITION Research Available. Click Here to Access Article(s): https://t.co/K0WPIl789M

Jun 11, 2023 · 44 followers View post →

Thiécla Rosales

@thieclarosales · X

RT @FrontNutrition: New Research: Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-b…

May 28, 2023 · 1 share · 21 followers View post →

Frontiers - Nutrition

@FrontNutrition · X

May 27, 2023 · 1 like · 1 share · 3,919 followers View post →

Thiécla Rosales

@thieclarosales · X

RT @jpfabi_JP: Another one from the group. Congrats @thieclarosales! https://t.co/sphhQNlcHl

May 24, 2023 · 1 share · 21 followers View post →

citreae

@citreae · X

Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles https://t.co/fE6bV0wp6W #citrus

May 24, 2023 · 274 followers View post →

Joao Paulo Fabi

@jpfabi_JP · X

Another one from the group. Congrats @thieclarosales! https://t.co/sphhQNlcHl

May 24, 2023 · 2 likes · 1 share · 54 followers View post →