Mixture approach for optimizing the recovery of colored phenolics from red pepper (Capsicum annum L.) by-products as potential source of natural dye and assessment of its antimicrobial activity

Industrial Crops and Products

Volumn 70, Issue , 2015, Pages 34-40

  Ksibi, Imen El ^a   Slama, Rihab Ben ^b   Faidi, Khaled ^a   Ticha, Manel Ben ^a   M'henni, Med Farouk ^a  

^a FACULTÉ DES SCIENCES DE MONASTIR   (Tunisia)

^b UNIVERSITY OF MONASTIR   (Tunisia)

Author keywords

Antibacterial activity; Extraction; Mixture design; Red pepper

Indexed keywords

ACETONE; BACTERIA; BYPRODUCTS; ENZYME INHIBITION; EXTRACTION; FABRICS; HOSIERY MANUFACTURE; MICROORGANISMS; ORGANIC SOLVENTS; SOLVENTS; WOOLEN AND WORSTED FABRICS;

ANTI-BACTERIAL ACTIVITY; ANTI-MICROBIAL ACTIVITY; ANTI-MICROBIAL PROPERTIES; MIXTURE DESIGN; PSEUDOMONAS AERUGINOSA; RED PEPPERS; TOTAL FLAVONOID CONTENTS; TOTAL PHENOLIC CONTENT;

MIXTURES;

ACETONE; ANTIMICROBIAL ACTIVITY; BACTERIUM; BIOCHEMICAL COMPOSITION; BIOTECHNOLOGY; DYE; EXTRACTION METHOD; FRUIT; OPTIMIZATION; PHENOLIC COMPOUND; PHYTOCHEMISTRY;

CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM; PSEUDOMONAS AERUGINOSA; STAPHYLOCOCCUS AUREUS;

EID: 84924955596     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2015.03.017     Document Type: Article

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