scholarly journals Agro-industrial fruit co-products in Colombia, their sources and potential uses in processed food industries: a review

2015 ◽  
Vol 68 (2) ◽  
pp. 7729-7742 ◽  
Author(s):  
Miguel Ángel Alarcón García ◽  
Jairo Humberto López Vargas ◽  
Diego Alonso Restrepo Molina

Fruit agribusinesses generate large amounts of by-products with diverse characteristics that are inherent to the fruits from which they come, which are a source of great use potential because their compositions include molecules that are currently of high interest (antioxidants and dietary fiber). It is clear that, without correct handling and disposal, theses fruits present a problem due to the environmental pollution that large quantities of residues can generate. Although there are varied uses for agro-industrial co-products, this review focused on the potential uses that co-products could have in different processed food matrices. In this sense, this paper led to the revelation that one of the principal objectives of the reviewed research was to condition co-products for use in processed foods in an attempt to take advantage of the bio-active compounds they contain, principally the natural antioxidant activity, which especially enjoys acceptance by consumers of processed foods.

2019 ◽  
Vol 102 (5) ◽  
pp. 1316-1329 ◽  
Author(s):  
Tairo Ogura ◽  
Robert Clifford ◽  
Uwe Oppermann

Abstract Food allergy is a major concern for public health and food industries. Because of the large numbers of food ingredients to be tested, MS is considered an alternative to existing techniques in terms of high selectivity, sensitivity, and capability to analyze multiple allergens simultaneously. In this study, we developed the method for monitoring significant peptides derived from 13 food allergens (milk, eggs, cod, shrimp, lobster, almonds, brazil nuts, cashew nuts, hazelnuts, walnuts, peanuts, wheat, and soybeans) and evaluated it in thermally processed foods (bread, cookie, fried fish, and frozen pasta). To select significant peptides to monitor, we used a bioinformatics-based approach and experimental confirmatory analysis. It was demonstrated that the developed method could detect target food ingredients from thermally processed foods successfully.


Processes ◽  
2021 ◽  
Vol 9 (7) ◽  
pp. 1151
Author(s):  
Raquel Cela-Dablanca ◽  
Carolina Nebot ◽  
Lucia Rodríguez López ◽  
David Fernández-Calviño ◽  
Manuel Arias-Estévez ◽  
...  

Environmental pollution due to antibiotics is a serious problem. In this work, the adsorption and desorption of the antibiotic cefuroxime (CFX) were studied in four by-products/residues from the forestry and food industries. For this, batch-type experiments were carried out, adding increasing concentrations of CFX (from 0 to 50 µmol L−1) to 0.5 g of adsorbent. The materials with a pH higher than 9 (mussel shell and wood ash) were those that presented the highest adsorption percentages, from 71.2% (23.1 µmol kg−1) to 98.6% (928.0 µmol kg−1). For the rest of the adsorbents, the adsorption was also around 100% when the lowest concentrations of CFX were added, but the percentage dropped sharply when the highest dose of the antibiotic was incorporated. Adsorption data fitted well to the Langmuir and Freundlich models, with R2 greater than 0.9. Regarding desorption, the materials that presented the lowest values when the highest concentration of CFX was added were wood ash (0%) and mussel shell (2.1%), while pine bark and eucalyptus leaves presented the highest desorption (26.6% and 28.6%, respectively). Therefore, wood ash and mussel shell could be considered adsorbents with a high potential to be used in problems of environmental contamination by CFX.


2016 ◽  
Vol 19 (3) ◽  
pp. 110-122 ◽  
Author(s):  
Tam Dinh Le Vo ◽  
Thao Thi Huong Nguyen ◽  
Du Van Phan ◽  
Huy Do Minh Nguyen ◽  
Huy Quang Tran

In this study, the effects of temperature, pH, enzyme content, hydrolysis time on antioxidant activity of the hydrolysate from Tra catfish (Pangasiushypophthalmus) by-products with Alcalase® 2.4 L FG were investigated using DPPH• (2,2-diphenyl-1-picrylhydrazyl) radical scavenging method (DPPH• SM) and FRAP (ferric reducing antioxidant potential) method. The chemical composition of the Tra catfish byproducts included 58.5% moisture, 33.88% crude protein, 50.14% crude lipid and 15.83% ash (on dry weight basis). The result of antioxidant activity of the hydrolysate showed that the 50% DPPH• inhibition concentration (IC50) of the hydrolysate reached about 6775 μg/mL which was 1645-fold higher than that of vitamin C and 17-fold higher than that of BHT (Butylated Hydroxytoluene) with the degree of hydrolysis (DH) of the hydrolysate of 14.6% when hydrolysis time was 5h, enzyme/substrate (E/S) ratio was 30 U/g protein, hydrolysis temperature was 550C, and pH was 7.5. The antioxidant potential of hydrolysate using FRAP method reached about 52.12 μMTrolox equivalent which was 53-fold and 18-fold lower than those of vitamin C and BHT, respectively, when the hydrolysis time was 5h, enzyme/substrate ratio was 30 U/g protein, temperature was 500C, and pH level was 8. The result showed that the antioxidant proteolysate derived from Tra catfish by-products has the potential to be used as a natural antioxidant ingredient in nutraceutical and functional food industry.


2020 ◽  
Vol 10 (22) ◽  
pp. 8164
Author(s):  
Monika Michalak-Majewska ◽  
Urszula Złotek ◽  
Urszula Szymanowska ◽  
Dominik Szwajgier ◽  
Piotr Stanikowski ◽  
...  

In recent years, food industries have produced a large volume of waste, which is an ecological and economic problem. Fruit and vegetable by-products can also be promising sources of functional compounds, with documented pro-health potential. The goal of the study was to evaluate the impact of the addition of various concentrations of onion skin powder on the antioxidant and anti-inflammatory properties associated with changes in the quercetin content in uncooked and cooked pastas. The total contents of phenolic acids, quercetin, and antioxidant activity were determined. The anti-inflammatory activity was demonstrated by inhibitory effects on lipoxygenase (LOX) in vitro activity. Dry onion skin is the source of quercetin in analyzed pastas. The concentrations of these compounds gradually and significantly increased with increases in the vegetable component in fortified pastas. Additionally, a positive correlation between the content of phenolic compounds and antioxidant activity of pastas fortified with onion skin powder was noted. The process of cooking caused enhancement in the antioxidant and anti-inflammatory potential. These qualities of pastas resulted from the presence of dry onion skin with high pro-health activities. Fortification of pasta with onion skin powder could be a starting point to benefit onion industrial by-products and produce new healthy food products.


Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 946
Author(s):  
Antun Jozinović ◽  
Drago Šubarić ◽  
Đurđica Ačkar ◽  
Jurislav Babić ◽  
Vedran Orkić ◽  
...  

The addition of brewer’s spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP), on the nutritional properties of directly expanded snack products based on corn grits was investigated. Snack products were produced in a laboratory single screw extruder with the addition of 5, 10 and 15% d. m. of these by-products in corn grits. Chemical composition, total phenolic content, antioxidant activity, dietary fiber, resistant starch, starch damage and pasting properties of the mixtures and extruded samples were determined. Extrusion process and by-product additions had a significant effect on the proximate chemical composition. All three by-products increased contents of both soluble and insoluble dietary fiber, while the extrusion caused a reduction of insoluble fiber and increase of soluble fiber. After the extrusion process starch damage and antioxidant activity increased, while resistant starch content and total polyphenol content decreased. According to obtained results, it can be concluded that the investigated by-products can be used in the production of nutritionally more valuable corn snacks.


Author(s):  
Lela Gurgenidze ◽  
Tamar Kanchaveli ◽  
Giorgi Kvartskhava

Due to the industrial processing of grapes, large amounts of by-products are produced. The main varieties of by-products are pomace, which is comprised of skins, seeds and any other solid remaining after pressing process and sediments. It is necessary to implement new effective ways of processing to minimize these residues. This problem is relevant for all the wine-producing countries, including Georgia. It is well-known fact that pomace is an important source of phenolic compounds, which are characterized by high antioxidant activity and possess healing-prophylactic properties. It is also worth mentioning that pomace is an easily spoiled product, and without the proper processing, it cannot be stored for a long time. Thus, this research aimed to obtain optimal parameters for extraction, preserving the antioxidant characteristics. The optimal range of the following parameters for extraction was determined: the temperature for drying 45-50 °C, grinding level 1.5 mm, diluent concentration 70% ethanol/water solvent, extraction module 1:20, extraction temperature 50-55 °C, and duration 2 h. This determination of technological parameters of extraction was done according to the best physical-chemical measures and antioxidant activity level. The physical-chemical tests were performed according to the European Union standards. These parameters can produce an extract with distinct antioxidant characteristics that can be used in the food industry as a natural antioxidant. The extract with distinct antioxidant properties was obtained, which can be used in the food industry as a natural antioxidant.


2011 ◽  
pp. 151-157 ◽  
Author(s):  
Marijana B. Saka ◽  
Julianna F. Gyura ◽  
Aleksandra Mišan ◽  
Zita I. Šereš ◽  
Biljana S. Pajin ◽  
...  

The antioxidant activity of cookies prepared by the addition of sugarbeet dietary fibers was investigated in order to estimate their influence on functional characteristics and shelf-life of cookies. Treated fiber (TF) was obtained from sugarbeet by extraction with sulfurous acid (75 °C at pH = 5.7during 60 min) and treatment with hydrogen peroxide (20 g/LH2O2 at pH = 11 during 24 h). The fiber obtained was dried (80 °C), ground and sieved. TF was investigated in comparison with commercially available Fibrex®. The cookies were prepared by the addition of 0, 7, 9 and 11% of sugarbeet dietary fiber as a substitute for wheat flour in the formulation of cookies. The antioxidant properties of cookies were tested every 7 days using a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1 ºC). The obtained results indicated that substitution of wheat flour with Fibrex® in the formulation of cookies upgraded the antioxidant activity, i.e. the functional characteristics of Fibrex®-enriched cookies and could prolong their shelf-life. In contrast, TF did not increase the antioxidant activity of TF-enriched cookies. The better antioxidant activities of Fibrex®-enriched cookies could be attributed to the presence of ferulic acid.


2010 ◽  
Vol 39 (12) ◽  
pp. 1826-1831 ◽  
Author(s):  
Ji-Eun Jo ◽  
Hong-Sun Yook ◽  
Kyoung-Hee Kim ◽  
Jong-Yeon Baek ◽  
Young-Ja Moon ◽  
...  

2019 ◽  
Vol 16 (3) ◽  
pp. 194-201 ◽  
Author(s):  
Renu Bala ◽  
Vandana Devi ◽  
Pratibha Singh ◽  
Navjot Kaur ◽  
Pawandeep Kaur ◽  
...  

Background: Tetrahydroindazole, a member of the fused-pyrazole system, is a least studied class of heterocyclic compounds owing to its scarcity in nature. However, a large number of synthetically prepared tetrahydroindazoles are known to show a variety of biological activities such as interleukin- 2 inducible T-Cell kinase inhibitors, AMPA receptor positive allosteric modulators, antitumor, antituberculosis, anti-inflammatory and antimicrobial activities. Vilsmeier-Haack reaction is one of the most important chemical reactions used for formylation of electron rich arenes. Even though Vilsmeier- Haack reaction was studied on a wide variety of hydrazones derived from active methylene compounds, literature lacks the examples of the use of 4-substituted cyclohexanones as a substrate for the synthesis of 4,5,6,7-tetrahydroindazoles. The study of the reaction of Vilsmeier-Haack reagent with hydrazones derived from cyclic keto compounds having active methylene has been considered the interested topic of investigation. In the present study, ethyl cyclohexanone-4-carboxylate was treated with one equivalent of various hydrazines for two hours and the resulted hydrazones were further treated with an OPC-VH reagent (Vilsmeier-Haack reagent isolated from phthaloyl dichloride and N,Ndimethylformamide) afforded 4,5,6,7-tetrahydroindazoles in excellent yields. The synthesized compounds 4a-f and 5a-f were screened for their antioxidant activities using the DPPH radical scavenging assay. The target compounds were synthesized regioselectively using 4+1 approach in excellent yields. A number of experiments using both conventional heating as well as microwave irradiation methods were tried and on comparison, microwave irradiation method was found excellent in terms of easy work up, high chemical yields, shortened reaction times, clean and, no by-products formation. Some of the synthesized compounds showed significant antioxidant activity. The microwave assisted synthesis of 4,5,6,7-tetrahydroindazoles from ethyl cyclohexanone-4-carboxylate has been reported under mild conditions in excellent yield. Easy work up, high chemical yield, shortened reaction times, clean and no by-products formation are the major advantages of this protocol. These advantages may make this method useful for chemists who are interested in developing novel 4,5,6,7-tetrahydroindazole based drugs.


Author(s):  
Sara Díaz ◽  
Antonio N. Benítez ◽  
Sara Ramírez-Bolaños ◽  
Lidia Robaina ◽  
Zaida Ortega

AbstractThe aim of this work is the optimization of phenolic compound extraction from three by-products of banana crops (rachis, discarded banana, and banana’s pseudostem pulp), as a way to valorize them through a green extraction process. The influence of the temperature and aqueous ethanol concentration (Et-OH) on extract properties (total phenol content (TPC) and antioxidant activity) was firstly analyzed. 78 ℃ and ethanol concentrations close to 50% yielded the best results for the three materials. The equations obtained by the response surface methodology gave a satisfactory description of the experimental data, allowing optimizing the extraction conditions. Under optimized conditions, time influence was then assessed, although this parameter seemed not influence results. Among the three by-products, rachis extract (60% Et-OH, 78 ℃, and 30 min) presented the highest TPC (796 mg gallic acid/100 g of dried material) and antioxidant activity (6.51 mg Trolox equivalents/g of dried material), followed by discarded banana, and pseudostem pulp. Under the optimal conditions, experiments were performed at a larger scale, allowing to determine the extraction yields (EY) and to characterize the extracts. The highest EY was obtained for the rachis (26%), but the extract with the highest activity was obtained for discarded banana (50% Et-OH, 78 ℃, and 60 min), which presented a TPC of 27.26 mg/g extract corresponding to 54.59 mg Trolox equivalents/g extract. This study contributes to the valorization of banana crops residues as a source of polyphenolic compounds with bioactive functions that can be extracted under economic extraction conditions. Graphical abstract


Sign in / Sign up

Export Citation Format

Share Document