Green extraction techniques from fruit and vegetable waste to obtain bioactive compounds—A review

2021 ◽  
pp. 1-21
Author(s):  
Sheila Lucía Rodríguez García ◽  
Vijaya Raghavan
Keyword(s):  
Bioactive Compounds ◽  
Vegetable Waste ◽  
Extraction Techniques ◽  
Fruit And Vegetable ◽  
Green Extraction

scholarly journals Green Extraction Techniques for Obtaining Bioactive Compounds from Mandarin Peel (Citrus unshiu var. Kuno): Phytochemical Analysis and Process Optimization

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1043
Author(s):  
Silvija Šafranko ◽  
Ina Ćorković ◽  
Igor Jerković ◽  
Martina Jakovljević ◽  
Krunoslav Aladić ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Process Optimization ◽  
Bioactive Compounds ◽  
Total Phenolic ◽  
Array Detector ◽  
Citrus Unshiu ◽  
Operating Pressure ◽  
Extraction Techniques ◽  
Green Extraction ◽  
Mandarin Peel

In this study, an efficient utilization and valorization of mandarin peel (Citrus unshiu Marc. var. Kuno) was investigated using innovative and green extraction techniques. The first step of this study included the extraction and analysis of the volatile compounds by performing a supercritical CO2 (SC-CO2) extraction under different operating pressure conditions (100 and 300 bar). The analysis of volatile compounds of the obtained extracts was conducted by gas chromatography-mass spectrometry (GC-MS), and limonene was found to be the dominant volatile component (13.16% at 100 bar; 30.65% at 300 bar). After SC-CO2 treatment, the exhausted citrus peel waste enriched with bioactive compounds was subjected to subcritical water extraction (SWE) in a wide temperature range (130–220 °C) using different solvent-solid ratio (10–30 mL/g) in time periods from 5 to 15 min, in order to obtain bioflavonoids. Identification and quantification of present bioflavonoids was conducted by high-performance liquid chromatography with a with a diode array detector (HPLC), and hesperidin (0.16–15.07 mg/g) was determined as the most abundant flavanon in mandarin peel with other polyphenolic compounds that were possible by-products of thermal degradation. At higher temperatures, the presence of 5-hydroxymethylfurfural (5-HMF) and chlorogenic acid were detected. Antiradical activity and total phenolic content in the extracts were determined using spectrophotometric methods, while the process optimization was performed by response surface methodology (RSM).

scholarly journals Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1468
Author(s):  
Tri Thanh Nguyen ◽  
Carmen Rosello ◽  
Richard Bélanger ◽  
Cristina Ratti
Keyword(s):  
Bioactive Compounds ◽  
Food Production ◽  
Vegetable Waste ◽  
Fruit And Vegetable ◽  
Potential Reduction ◽  
Pests And Diseases ◽  
Increase Food Production ◽  
Vegetable Wastes ◽  
The Right ◽  
Processing Steps

Plants need to be protected against pests and diseases, so as to assure an adequate production, and therefore to contribute to food security. However, some of the used pesticides are harmful compounds, and thus the right balance between the need to increase food production with the need to ensure the safety of people, food and the environment must be struck. In particular, when dealing with fruit and vegetable wastes, their content in agrochemicals should be monitored, especially in peel and skins, and eventually minimized before or during further processing to separate or concentrate bioactive compounds from it. The general objective of this review is to investigate initial levels of pesticide residues and their potential reduction through further processing for some of the most contaminated fruit and vegetable wastes. Focus will be placed on extraction and drying processes being amid the main processing steps used in the recuperation of bioactive compounds from fruit and vegetable wastes.

scholarly journals An Overview on Effects of Processing on the Nutritional Content and Bioactive Compounds in Seaweeds

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2168
Author(s):  
Ana Rodríguez-Bernaldo de Quirós ◽  
Julia López-Hernández
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Nutritional Value ◽  
Environmentally Friendly ◽  
Nutritional Content ◽  
Bioactive Components ◽  
Extraction Techniques ◽  
Processing Technologies ◽  
Green Extraction ◽  
Near Future

The effect of the different processing technologies and the extraction techniques on the bioactive compounds and nutritional value of seaweeds is reviewed in this study. This work presents and discusses the main seaweeds treatments such as drying, heating, and culinary treatments, and how they affect their nutritional value, the bioactive compounds, and antioxidant capacity. Some examples of traditional and green extraction technologies for extracting seaweeds bioactive components are also presented. The last trends and research on the development of seaweed-based food products is also covered in this review. The use of environmentally friendly extraction procedures, as well as the development of new healthy seaweed-based foods, is expected to grow in the near future.

Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization

2018 ◽  
Vol 17 (3) ◽  
pp. 512-531 ◽  
Author(s):  
Narashans Alok Sagar ◽  
Sunil Pareek ◽  
Sunil Sharma ◽  
Elhadi M. Yahia ◽  
Maria Gloria Lobo
Keyword(s):  
Bioactive Compounds ◽  
Vegetable Waste ◽  
Fruit And Vegetable

scholarly journals Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 37 ◽  
Author(s):  
José S. Câmara ◽  
Bianca R. Albuquerque ◽  
Joselin Aguiar ◽  
Rúbia C. G. Corrêa ◽  
João L. Gonçalves ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Chemical Structure ◽  
Experimental Studies ◽  
Analytical Techniques ◽  
Convincing Evidence ◽  
Protective Effects ◽  
Extraction Techniques ◽  
Biological Impact ◽  
Preventive Effects

Experimental studies have provided convincing evidence that food bioactive compounds (FBCs) have a positive biological impact on human health, exerting protective effects against non-communicable diseases (NCD) including cancer and cardiovascular (CVDs), metabolic, and neurodegenerative disorders (NDDs). These benefits have been associated with the presence of secondary metabolites, namely polyphenols, glucosinolates, carotenoids, terpenoids, alkaloids, saponins, vitamins, and fibres, among others, derived from their antioxidant, antiatherogenic, anti-inflammatory, antimicrobial, antithrombotic, cardioprotective, and vasodilator properties. Polyphenols as one of the most abundant classes of bioactive compounds present in plant-based foods emerge as a promising approach for the development of efficacious preventive agents against NCDs with reduced side effects. The aim of this review is to present comprehensive and deep insights into the potential of polyphenols, from their chemical structure classification and biosynthesis to preventive effects on NCDs, namely cancer, CVDs, and NDDS. The challenge of polyphenols bioavailability and bioaccessibility will be explored in addition to useful industrial and environmental applications. Advanced and emerging extraction techniques will be highlighted and the high-resolution analytical techniques used for FBCs characterization, identification, and quantification will be considered.

scholarly journals Extraction of Carotenoids from Pumpkin Peel and Pulp: Comparison between Innovative Green Extraction Technologies (Ultrasonic and Microwave-Assisted Extractions Using Corn Oil)

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 787
Author(s):  
Minaxi Sharma ◽  
Rajeev Bhat
Keyword(s):  
Corn Oil ◽  
Antioxidant Activities ◽  
Food Product ◽  
Extraction Techniques ◽  
Protection Factor ◽  
Total Carotenoids ◽  
Green Extraction ◽  
Microwave Assisted ◽  
Potential Applications ◽  
Conventional Extraction

Natural pigments improve aesthetic value as well as antioxidant potential of a food product. This study was designed to determine the effects of green extraction techniques on carotenoids, polyphenols and antioxidant activities of pulp and peel of two varieties of pumpkin (Cucurbita maxima). Innovative green extractions (IGE; Ultrasound and Microwave-Assisted Extractions) synergised with corn oil (used as green solvent) were compared with conventional extraction (CE; hexane/isopropyl alcohol; 60:40, v/v). Results showed total carotenoids to be almost double on employing IGE (PM2-UAE-peel = 38.03 ± 4.21; PM4-UAE-peel = 33.78 ± 1.76 µg/g) when compared to conventional extraction (PM2-CE-peel = 19.21 ± 4.39; PM4-CE-peel = 16.21 ± 2.52 µg/g). Polyphenolic contents ranged between 510.69 ± 5.50 and 588.68 ± 7.26 mg GAE/100 g of extract in IGE, compared with conventional extracts (269.50 ± 2.17 to 318.46 ± 6.60 mg GAE/100 g) and percent inhibition of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) ranging between 88.32 ± 1.51 and 93.53 ± 0.30% in IGE when compared with conventional extraction (50.61 ± 1.44 to 57.79 ± 2.09%). Further, oxidative stability of carotenoids extracts from IGE (protection factor = 1.59 ± 0.01 to 1.81 ± 0.05) were found to be significantly higher (p < 0.05) than conventional extracts. Based on results, this study supports the use of innovative green extraction techniques to obtain bioactive pigments like carotenoids. It is anticipated that results generated will find potential applications in food, pharmaceutical and cosmetic industries.

Anaerobic co-digestion of fruit and vegetable waste: synergy and process stability analysis

2021 ◽  
Author(s):  
Luis Ramiro Miramontes-Martínez ◽  
Pasiano Rivas-García ◽  
Alonso Albalate-Ramírez ◽  
José Enrique Botello-Álvarez ◽  
Carlos Escamilla-Alvarado ◽  
...  
Keyword(s):  
Stability Analysis ◽  
Vegetable Waste ◽  
Process Stability ◽  
Fruit And Vegetable
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