The potential of polyphenols from apple wood as a natural antioxidant in high-fat foods

There is a demand from the food industry for new and affordable natural antioxidants. Research shows that apple wood, due to the presence of polyphenols, possesses a strong antioxidant capacity. The objective of this PhD project is to map the applicability of applewood extract as a natural antioxidant in high-fat foods. The research includes (1) optimizing and scaling up an extraction protocol, (2) characterizating the extracts obtained and (3) evaluating the antioxidant capacity in model emulsions and high-fat foods including liver pate and mayonnaise.