Pomegranate and grape by-products and their active compounds: Are they a valuable source for food applications?

2019 ◽  
Vol 86 ◽  
pp. 68-84 ◽  
Author(s):  
Mariana A. Andrade ◽  
Vasco Lima ◽  
Ana Sanches Silva ◽  
Fernanda Vilarinho ◽  
Maria Conceição Castilho ◽  
...  
Keyword(s):  
Active Compounds ◽  
Valuable Source ◽  
Food Applications ◽  
By Products

scholarly journals Applications of Compounds from Coffee Processing By-Products

Biomolecules ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1219 ◽  
Author(s):  
Amaia Iriondo-DeHond ◽  
Maite Iriondo-DeHond ◽  
María Dolores del Castillo
Keyword(s):  
Food Safety ◽  
Chemical Composition ◽  
Food Waste ◽  
Agricultural Waste ◽  
Bioactive Molecules ◽  
Coffee Grounds ◽  
Food Applications ◽  
Health Promoting ◽  
Definition Of ◽  
By Products

To obtain the coffee beverage, approximately 90% of the edible parts of the coffee cherry are discarded as agricultural waste or by-products (cascara or husk, parchment, mucilage, silverskin and spent coffee grounds). These by-products are a potential source of nutrients and non-nutrient health-promoting compounds, which can be used as a whole ingredient or as an enriched extract of a specific compound. The chemical composition of by-products also determines food safety of the novel ingredients. To ensure the food safety of coffee by-products to be used as novel ingredients for the general consumer population, pesticides, mycotoxins, acrylamide and gluten must be analyzed. According with the priorities proposed by the Food Agriculture Organization of the United Nations (FAO) to maximize the benefit for the environment, society and economy, food waste generation should be avoided in the first place. In this context, the valorization of food waste can be carried out through an integrated bio-refinery approach to produce nutrients and bioactive molecules for pharmaceutical, cosmetic, food and non-food applications. The present research is an updated literature review of the definition of coffee by-products, their composition, safety and those food applications which have been proposed or made commercially available to date based on their chemical composition.

Wild apple (Malus spp.) by-products as a source of phenolic compounds and vitamin C for food applications

2020 ◽  
Vol 38 ◽  
pp. 100744 ◽  
Author(s):  
Vitalijs Radenkovs ◽  
Tõnu Püssa ◽  
Karina Juhnevica-Radenkova ◽  
Jorens Kviesis ◽  
Francisco J. Salar ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Food Applications ◽  
By Products

Valorization of the major agrifood industrial by-products and waste from Central Macedonia (Greece) for the recovery of compounds for food applications

2014 ◽  
Vol 65 ◽  
pp. 350-358 ◽  
Author(s):  
Eleni Naziri ◽  
Nikolaos Nenadis ◽  
Fani Th. Mantzouridou ◽  
Maria Z. Tsimidou
Keyword(s):  
Food Applications ◽  
By Products

scholarly journals Pressurized Extraction as an Opportunity to Recover Antioxidants from Orange Peels: Heat treatment and Nanoemulsion Design for Modulating Oxidative Stress

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 5928
Author(s):  
Lucía Castro-Vázquez ◽  
María Victoria Lozano ◽  
Virginia Rodríguez-Robledo ◽  
Joaquín González-Fuentes ◽  
Pilar Marcos ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Value Added ◽  
Orange Peel ◽  
Natural Antioxidants ◽  
Volatile Components ◽  
Orange Peels ◽  
Freeze Dried ◽  
Food Applications ◽  
By Products ◽  
Terpene Derivatives

Orange peel by-products generated in the food industry are an important source of value-added compounds that can be potentially reused. In the current research, the effect of oven-drying (50–70 °C) and freeze-drying on the bioactive compounds and antioxidant potential from Navelina, Salustriana, and Sanguina peel waste was investigated using pressurized extraction (ASE). Sixty volatile components were identified by ASE-GC-MS. The levels of terpene derivatives (sesquitenenes, alcohols, aldehydes, hydrocarbons, and esters) remained practically unaffected among fresh and freeze-dried orange peels, whereas drying at 70 °C caused significative decreases in Navelina, Salustriana, and Sanguina peels. Hesperidin and narirutin were the main flavonoids quantified by HPLC-MS. Freeze-dried Sanguina peels showed the highest levels of total-polyphenols (113.3 mg GAE·g−1), total flavonoids (39.0 mg QE·g−1), outstanding values of hesperedin (187.6 µg·g−1), phenol acids (16.54 mg·g−1 DW), and the greatest antioxidant values (DPPH•, FRAP, and ABTS•+ assays) in comparison with oven-dried samples and the other varieties. Nanotechnology approaches allowed the formulation of antioxidant-loaded nanoemulsions, stabilized with lecithin, starting from orange peel extracts. Those provided 70–80% of protection against oxidative UV-radiation, also decreasing the ROS levels into the Caco-2 cells. Overall, pressurized extracts from freeze-drying orange peel can be considered a good source of natural antioxidants that could be exploited in food applications for the development of new products of commercial interest.

scholarly journals Biological Activities of Extracts from Different Parts of two Cultivars of Prunus persica ‘Akatsuki’ and ‘Fastigiata’

2018 ◽  
Vol 13 (10) ◽  
pp. 1934578X1801301 ◽  
Author(s):  
Toshinori Nakagawa ◽  
Ahmed E. Allam ◽  
Koichiro Ohnuki ◽  
Kuniyoshi Shimizu
Keyword(s):  
Active Compound ◽  
Prunus Persica ◽  
Biological Activities ◽  
Natural Antioxidants ◽  
Ethyl Acetate Fraction ◽  
Biological Investigation ◽  
Active Compounds ◽  
Ethanol Extracts ◽  
By Products ◽  
Different Parts

We investigated the antioxidant, anti-lipase and anti-dementia activities of peach ( Prunus persica (L.) Batsch) fruit and its by-products. The ethanol extracts of branch showed relatively high activity in all biological activities. Then, the extract was fractionated, and eight compounds were isolated from the ethyl acetate fraction. Results showed 4,2’,4'-trihydroxy-6'-methoxychalcone 4'- O-β-D-glucopyranoside (5) and quercetin 3- O-β-D-glucopyranoside (7) as newly identified compounds in P. persica. From the biological investigation, it was considered that quercetin 3- O-β-D-glucopyranoside (7) was the main active compound of antioxidant activity. The main active compound of anti-lipase activity in these was oleanolic acid (1). In addition, (+)-4'- O-methylcatechin (4), 4,2’,4'-trihydroxy-6'-methoxychalcone 4'- O-β-D-glucopyranoside (5) and ferulic acid (6) were the main active compounds of anti-dementia activity with acetylcholinesterase inhibitory assay. The results obtained suggested that these active compounds from peach branches of P. persica could be exploited as natural antioxidants, anti-lipase and anti-dementia materials in the future.

scholarly journals Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 857 ◽  
Author(s):  
Flavia Dilucia ◽  
Valentina Lacivita ◽  
Amalia Conte ◽  
Matteo A. Del Nobile
Keyword(s):  
Food Packaging ◽  
Sustainable Use ◽  
Antimicrobial Properties ◽  
Industrial Processes ◽  
Packaging Materials ◽  
Sugar Production ◽  
Fruit And Vegetable ◽  
The World ◽  
Food Applications ◽  
By Products

Fruit and vegetable by-products are the most abundant food waste. Industrial processes such as oil, juice, wine or sugar production greatly contribute to this amount. These kinds of residues are generally thrown away in form of leftover and used as feed or composted, but they are a great source of bioactive compounds like polyphenols, vitamins or minerals. The amount of residue with potential utilization after processing has been estimated in millions of tons every year. For this reason, many researchers all around the world are making great efforts to valorize and reuse these valuable resources. Of greatest importance is the by-product potential to enhance the properties of packaging intended for food applications. Therefore, this overview collects the most recent researches dealing with fruit and vegetable by-products used to enhance physical, mechanical, antioxidant and antimicrobial properties of packaging systems. Recent advances on synthetic or bio-based films enriched with by-product components are extensively reviewed, with an emphasis on the role that by-product extracts can play in food packaging materials.

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