scholarly journals High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

Molecules ◽  
2020 ◽  
Vol 25 (13) ◽  
pp. 2987 ◽  
Author(s):  
Ali Zein Alabiden Tlais ◽  
Giuseppina Maria Fiorino ◽  
Andrea Polo ◽  
Pasquale Filannino ◽  
Raffaella Di Cagno
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Food Waste ◽  
Food Industry ◽  
Natural Antioxidants ◽  
Bioactive Components ◽  
Comprehensive Overview ◽  
Economic Implications ◽  
Animal Feeding ◽  
Landfill Disposal

Food waste (FW) represents a global and ever-growing issue that is attracting more attention due to its environmental, ethical, social and economic implications. Although a valuable quantity of bioactive components is still present in the residuals, nowadays most FW is destined for animal feeding, landfill disposal, composting and incineration. Aiming to valorize and recycle food byproducts, the development of novel and sustainable strategies to reduce the annual food loss appears an urgent need. In particular, plant byproducts are a plentiful source of high-value compounds that may be exploited as natural antioxidants, preservatives and supplements in the food industry, pharmaceuticals and cosmetics. In this review, a comprehensive overview of the main bioactive compounds in fruit, vegetable and cereal byproducts is provided. Additionally, the natural and suitable application of tailored enzymatic treatments and fermentation to recover high-value compounds from plant byproducts is discussed. Based on these promising strategies, a future expansion of green biotechnologies to revalorize the high quantity of byproducts is highly encouraging to reduce the food waste/losses and promote benefits on human health.

scholarly journals Bioactive compounds and antioxidant properties of dried apricot

2013 ◽  
pp. 193-205 ◽  
Author(s):  
Jasna Canadanovic-Brunet ◽  
Jelena Vulic ◽  
Gordana Cetkovic ◽  
Sonja Djilas ◽  
Vesna Tumbas-Saponjac
Keyword(s):  
Bioactive Compounds ◽  
Food Industry ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Natural Antioxidants ◽  
Carotenoid Content ◽  
Power Method ◽  
Food Ingredient ◽  
Free Radical Scavenging Activities

Dried apricot was extracted using two different solvents: 80% ethanol and hexane. The contents of total phenolics, flavonoids and anthocyanins were determined in ethanol apricot extract (EAE), while the carotenoid content was determined in hexane apricot extracts (HAE) by spectrophotometric method. The detected amounts of bioactive compounds in dried apricot were: phenolics 498.13 ? 12.04 mg GAE/100g DA, flavonoids 218.45 ? 14.14 mg R/100g DA and anthocyanins 3.08 ? 0.40 mg CGE/100g DA. In dried apricot the ?-carotene was present in the amount of 0.56 ? 0.03 mg/100g DA. Some individual phenolic compounds in EAE were determined by HPLC analysis and the most dominant compound was gallic acid (35.02 ? 1.65 mg/100g DA). Free radical scavenging activities of EAE and HAE were tested spectrophotometrically using stable DPPH radicals and reducing power method. The EC50 value for EAE was 2.05 ? 0.06 mg/ml and for HAE was 6.28 ? 0.01 mg/ml. The RP0.5 values determined by reducing power method were 6.11 ? 0.01 mg/ml for EAE and 62.04 ? 0.03 mg/ml for HAE. The results indicate that dried apricot can be a valuable source of natural antioxidants and can be used as a functional food ingredient in the food industry.

scholarly journals Synbiotic and antioxidant activity of fruit by-products and their effect on human health

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 24-35
Author(s):  
B. Akter ◽  
Rabeta M.S.
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Health Condition ◽  
Bioactive Components ◽  
Bioactive Substances ◽  
Food Ingredients ◽  
Functional Activities ◽  
Anti Oxidant ◽  
Alternative Sources ◽  
By Products

Food supplements are extensively used as a natural remedy to improve human health condition. Considerable progress has been reported recently by several studies to analyse the bioactive substances and their functional activities of fruit by-product. The food industry generates a vast amount of wastes during manufacturing or processing, which are mainly skins, kernels, and seeds. These by-products contain valuable bioactive compounds such as antioxidants, vitamins, minerals, and indigestible food ingredients called prebiotics. Peels from fruits like yellow rambutan, green kiwi, mango, and papaya exhibit a strong anti-proliferative, anti-cardiovascular, anti-oxidant, and hepatoprotective effects due to the presence of bioactive compounds namely flavonoid, B-type catechin dimer, and penta-O-galloyl-glucoside. This review will illustrate a new concept of functional foods by providing information on alternative sources of bioactive compounds from food by-product and their efficacy in human nutrition. This study will also recapitulate the presence of bioactive components in fruit by-product, their way of action, constitution, health benefits, and probable therapeutic action in the treatment of disease prevention.

scholarly journals Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1827
Author(s):  
Maria G. Leichtweis ◽  
M. Beatriz P. P. Oliveira ◽  
Isabel C. F. R. Ferreira ◽  
Carla Pereira ◽  
Lillian Barros
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Food Industry ◽  
Fruits And Vegetables ◽  
Value Added ◽  
Extraction Techniques ◽  
Industrial Processing ◽  
Increasing Demand ◽  
Sustainable Recovery ◽  
Excellent Source

With the increasing demand for convenient and ready-to-eat foods, the use of antioxidants and preservative additives in foodstuff formulation is essential. In addition to their technological functions in food, bio-based additives confer beneficial properties for human health for having antioxidant capacity and acting as antimicrobial, antitumor, and anti-inflammatory agents, among others. The replacement of preservatives and other additives from synthetic origin, usually related to adverse effects on human health, faces some challenges such as availability and cost. An opportunity to obtain these compounds lies in the food industry itself, as a great variety of food waste has been identified as an excellent source of high value-added compounds. Large amounts of seeds, fibrous strands, peel, bagasse, among other parts of fruits and vegetables are lost or wasted during industrial processing, despite being rich sources of bioactive compounds. From a circular economy perspective, this work reviewed the main advances on the recovery of value-added compounds from food industry bioresidues for food application. Bioactive compounds, mainly phenolic compounds, have been largely obtained, mostly from seeds and peels, and have been successfully incorporated into foods. Additionally, alternative and eco-friendly extraction techniques, as ultrasound and microwave, have showed advantages in extracting antioxidant and preservatives compounds.

scholarly journals Hidden potential of fruit waste and its utilization

2020 ◽  
Author(s):  
Damini Soni ◽  
Gargi Saxena
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Food Waste ◽  
Value Chain ◽  
Food Industry ◽  
Food Additives ◽  
Value Added ◽  
Good Source ◽  
Anti Oxidant ◽  
By Products

The global increasing population demands for more food production and food processing which consequently results in more food waste generation. The total waste produced in different stages of processing of food generally comprises of peels, pomace, seed, pulp, unused flesh and damaged food which is biodegradable in nature. These by-products are a good source of bioactive compounds like polyphenols, antioxidants and phytochemicals. They are the storehouse of complex carbohydrates, lipids, proteins and nutraceuticals depending on the nature of product produced for example poultry and meat industries are rich the source of proteins and lipids, fruits and vegetable processing industries are rich in bioactive compounds and cereal industries are good source of phenolic compounds and dietary fiber. The food waste or by-products are important source of colorants, fiber, flavoring and antimicrobials which are used in food industry as a source of food additives. The phenolic compounds present in by products of different foods exhibit anti-oxidant, anti-microbial, anti-inflammatory, immune-modulatory activity and play a major role in reducing the risk of cardiovascular problems, osteoporosis, thrombosis, platelets aggregation and diabetes in humans. By products from different industries can be used to develop value added products in India where poverty and malnutrition are the major issues. Developing effective policies for the utilization of food waste along the value chain can help reduce food waste problem and contribute towards food security and sustainability.Keywords: By products, Bioactive compounds, Food industry, Food waste.

scholarly journals Characterization of Bioactive Compounds in Fruit and Vegetable Bagasse

2021 ◽  
Vol 4 (2) ◽  
pp. 58-62
Author(s):  
Fernanda dos Santos Cardoso ◽  
Ingrid Lessa Leal ◽  
Tatiana Barreto Rocha Nery
Keyword(s):  
Water Activity ◽  
Bioactive Compounds ◽  
Food Waste ◽  
Food Industry ◽  
Phenolic Content ◽  
Sustainable Use ◽  
Fruit And Vegetable ◽  
Flavonoid Content ◽  
By Products

The use of agro-industrial residues is presented in food waste. The processing of them is an opportunity for the development of by-products, as well as the aggregation of lost value, and the sustainable use of these residues. The study aimed to characterize the bioactive compounds in grape, carrot, cocoa, and banana skins from the processing of juice, banana chips, and chocolate. The analyzed samples showed good moisture, satisfactory water activity value, with the highest flavonoid content in the grape sample (1.679 mg EQ/g) and the highest phenolic content in the cocoa epicarp sample (1.367 mg EAG/g). In this way, we verified the viability of using food peels in the food industry, enabling the use of waste generated.

PEAS AND PRODUCTS OF ITS PROCESSING OF - NONCONVENTIONAL RAW MATERIAL RESOURCES

2020 ◽  
Author(s):  
D.Y. Bolgova ◽  
◽  
N.A. Tarasenko ◽  
Z.S. Mukhametova ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
Food Production ◽  
Food Industry ◽  
Raw Material ◽  
Plant Proteins ◽  
Material Resources ◽  
The Rich

Nutrition is an important factor that affects human health. The use of plant proteins as various additives in food production has now been actively developed. The rich chemical composition of pea grains determines the possibility of application in the food industry. Peas are characterized by good assimilability and degree of digestion.

Effects of Minor Compounds of Edible Oils on Human Health

2020 ◽  
Vol 16 (8) ◽  
pp. 1196-1208
Author(s):  
Ramin Ghodsi ◽  
Rahmat Nosrati
Keyword(s):  
Human Health ◽  
Food Industry ◽  
Edible Oils ◽  
Food Groups ◽  
Bioactive Constituents ◽  
Beneficial Effects ◽  
Anti Cancer ◽  
Prevention And Treatment ◽  
Minor Compounds ◽  
Anti Inflammation

Background: Oils and fats are the densest sources of food energy among food groups. Vegetable oils are constituted predominantly of triglycerides. Due to the importance of edible oils in nutrition, food industry and human health, great attention has been paid to them in recent years. Some minor bioactive constituents in oils include phospholipids, tocols, sterols, carotenoid, chlorophyll, phenols, phylokynon and terpenes. Objective: The aim of the present study was to examine beneficial effects of minor compounds in edible oils on human health. Results: Minor compounds of edible oils that we use daily can produce remarkable results in the prevention and treatment of various diseases like diabetes, inflammation, hypertension, cancer, allergy and central nervous system disorders due to their antimicrobial, anti-cancer, anti-viral, anti-oxidative, anti-inflammation, anti-mutagenic, hypolipidemic, and hypoglycemic properties, among others. Conclusion: The results of this study showed that the presence of beneficial minor compounds in oils could have significant impact on the prevention and treatment of various diseases. Therefore, the type of consumed oil can play an important role in human health.

scholarly journals Impact of Bacillus in fermented soybean foods on human health

2021 ◽  
Vol 71 (1) ◽  
Author(s):  
Trishala Gopikrishna ◽  
Harini Keerthana Suresh Kumar ◽  
Kumar Perumal ◽  
Elavarashi Elangovan
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Health Risks ◽  
Health Benefits ◽  
Human Consumption ◽  
Potential Health ◽  
Fermented Soybean ◽  
Food Pathogens ◽  
Depth Analysis ◽  
Fermented Soybean Foods

Abstract Purpose Fermented soybean foods (FSF) is popularly consumed in the South-East Asian countries. Bacillus species, a predominant microorganism present in these foods, have demonstrated beneficial and deleterious impacts on human health. These microorganisms produce bioactive compounds during fermentation that have beneficial impacts in improving human health. However, the health risks associated with FSF, food pathogens, biogenic amines (BAs) production, and late-onset anaphylaxis, remain a concern. The purpose of this review is to present an in-depth analysis of positive and negative impacts as a result of consumption of FSF along with the measures to alleviate health risks for human consumption. Methods This review was composed by scrutinizing contemporary literature of peer-reviewed publications related to Bacillus and FSF. Based on the results from academic journals, this review paper was categorized into FSF, role of Bacillus species in these foods, process of fermentation, beneficial, and adverse influence of these foods along with methods to improve food safety. Special emphasis was given to the potential benefits of bioactive compounds released during fermentation of soybean by Bacillus species. Results The nutritional and functional properties of FSF are well-appreciated, due to the release of peptides and mucilage, which have shown health benefits: in managing cardiac disease, gastric disease, cancer, allergies, hepatic disease, obesity, immune disorders, and especially microbial infections due to the presence of probiotic property, which is a potential alternative to antibiotics. Efficient interventions were established to mitigate pitfalls like the techniques to reduce BAs and food pathogens and by using a defined starter culture to improve the safety and quality of these foods. Conclusion Despite some of the detrimental effects produced by these foods, potential health benefits have been observed. Therefore, soybean foods fermented by Bacillus can be a promising food by integrating effective measures for maintaining safety and quality for human consumption. Further, in vivo analysis on the activity and dietary interventions of bioactive compounds among animal models and human volunteers are yet to be achieved which is essential to commercialize them for safe consumption by humans, especially immunocompromised patients.

scholarly journals Biotransformation of Polyphenols in Apple Pomace Fermented by β-Glucosidase-Producing Lactobacillus rhamnosus L08

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1343
Author(s):  
Lihua Liu ◽  
Chenyi Zhang ◽  
Huimin Zhang ◽  
Guoqiang Qu ◽  
Chun Li ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Food Industry ◽  
Antioxidant Activities ◽  
Lactobacillus Rhamnosus ◽  
Economic Benefits ◽  
Apple Pomace ◽  
High Cell ◽  
Bioactive Components ◽  
Glucosidase Activity ◽  
Phenolic Profiles

Apple pomace, the main by-product in apple processing, is a cheap source of bioactive compounds that could be used in the food industry. However, the value of this by-product is still far from being fully realized. In this study, 11 strains of Lactobacillus strains were assayed for β-glucosidase activity, and only Lactobacillus rhamnosus L08 (L. rhamnosus L08) showed high cell-membrane associated β-glucosidase activity. We then evaluated the effects of fermentation of apple pomace using the selected strain, focusing on the biotransformation of polyphenols and antioxidant capacity. We found that L. rhamnosus L08 fermentation significantly reduced the contents of quercitrin and phlorizin in apple pomace, while increasing the contents of quercetin and phloretin. The contents of gallic acid, epicatechin acid, caffeic acid, and ferulic acid were also increased in apple pomace after fermentation. In addition, the antioxidant activities of apple pomace were enhanced during fermentation, based on the bioconversion of phenolic profiles. Our results demonstrate that lactic acid bacteria fermentation is a promising approach to enhance the bioactivity of phenolic compounds in apple pomace. Moreover, this study demonstrates that, as a valuable processing by-product with bioactive components, apple pomace can be used in the food industry to provide economic benefits.

scholarly journals Combined Production of Astaxanthin and β-Carotene in a New Strain of the Microalga Bracteacoccus aggregatus BM5/15 (IPPAS C-2045) Cultivated in Photobioreactor

Biology ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 643
Author(s):  
Konstantin Chekanov ◽  
Daniil Litvinov ◽  
Tatiana Fedorenko ◽  
Olga Chivkunova ◽  
Elena Lobakova
Keyword(s):  
Bubble Column ◽  
Biomass Accumulation ◽  
Natural Antioxidants ◽  
Gas Chromatography Mass Spectrometry ◽  
Stage Scheme ◽  
Green Microalga ◽  
Animal Feeding ◽  
Carotenoid Synthesis ◽  
Bubble Column Photobioreactor ◽  
Β Carotene

Carotenoids astaxanthin and β-carotene are widely used natural antioxidants. They are key components of functional food, cosmetics, drugs and animal feeding. They hold leader positions on the world carotenoid market. In current work, we characterize the new strain of the green microalga Bracteacoccus aggregatus BM5/15 and propose the method of its culturing in a bubble-column photobioreactor for simultaneous production of astaxanthin and β-carotene. Culture was monitored by light microscopy and pigment kinetics. Fatty acid profile was evaluated by tandem gas-chromatography–mass spectrometry. Pigments were obtained by the classical two-stage scheme of autotrophic cultivation. At the first, vegetative, stage biomass accumulation occurred. Maximum specific growth rate and culture productivity at this stage were 100–200 mg∙L−1∙day−1, and 0.33 day−1, respectively. At the second, inductive, stage carotenoid synthesis was promoted. Maximal carotenoid fraction in the biomass was 2.2–2.4%. Based on chromatography data, astaxanthin and β-carotene constituted 48 and 13% of total carotenoid mass, respectively. Possible pathways of astaxanthin synthesis are proposed based on carotenoid composition. Collectively, a new strain B. aggregatus BM5/15 is a potential biotechnological source of two natural antioxidants, astaxanthin and β-carotene. The results give the rise for further works on optimization of B. aggregatus cultivation on an industrial scale.

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