Food wastes are generated in different forms and compositions, following regional, seasonal, and processing characteristics in each case. Moreover, they generally contain lower concentrations of valuable compounds compared with the initial sources (i.e. fruits or vegetables). In order to perform a recovery, the solubilization of solutes must take place, may involve one or more solvents that provide a physical carrier to transfer them between different phases (i.e. solid, liquid, and vapor). Nowadays encapsulation is being used to improve stability and bioavailability of several bioactive compounds due to the interest in developing more efficient and selective methods for their protection and preservation. The aim of this work was to use the recovery of antioxidant compounds derived from vegetal sources from industrial wastes (beet and artichoke), and their subsequent encapsulation in Ca(II)- alginate beads, providing a detailed structural characterization of these systems determined by SAXS from the molecular (arrange of Ca(II)-alginate dimers) to the supramolecular (interconnection of the rods composing the hydrogel microstructure).1,2

RECOVERY OF BIOACTIVE COMPOUNDS FROM BY-PRODUCTS OF VEGETABLES: ENCAPSULATION ON Ca(II)-ALGINATE BEADS.

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