scholarly journals Valorization of Tomato Waste as a Source of Carotenoids

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 5062
Author(s):  
Sonia Trombino ◽  
Roberta Cassano ◽  
Debora Procopio ◽  
Maria Luisa Di Gioia ◽  
Eugenio Barone
Keyword(s):  
Bioactive Compounds ◽  
Fruits And Vegetables ◽  
Low Cost ◽  
Scientific Evidence ◽  
Value Added ◽  
Extraction Methods ◽  
Industrial Applications ◽  
Point Of View ◽  
Antioxidant Compounds ◽  
Tomato Waste

Fast-accumulating scientific evidence from many studies has revealed that fruits and vegetables are the main source of bioactive compounds; in most cases, wastes and byproducts generated by the food processing industry present similar or a higher content of antioxidant compounds. In recent years, the ever-growing amount of agricultural and food wastes has raised serious concerns from an environmental point of view. Therefore, there is an increasing interest in finding new ways for their processing toward safely upgrading these wastes for recovering high-value-added products with a sustainable approach. Among food waste, the abundance of bioactive compounds in byproducts derived from tomato suggests possibility of utilizing them as a low-cost source of antioxidants as functional ingredients. This contribution gives an overview of latest studies on the extraction methods of carotenoids from tomato waste, along with an evaluation of their antioxidant activity, as well as their industrial applications.

scholarly journals Fruit and Vegetable Peels: Utilization of High Value Horticultural Waste in Novel Industrial Applications

Molecules ◽  
2020 ◽  
Vol 25 (12) ◽  
pp. 2812 ◽  
Author(s):  
Harsh Kumar ◽  
Kanchan Bhardwaj ◽  
Ruchi Sharma ◽  
Eugenie Nepovimova ◽  
Kamil Kuča ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Fruits And Vegetables ◽  
Low Cost ◽  
Value Added ◽  
Economic Loss ◽  
Edible Films ◽  
Industrial Applications ◽  
Fruit And Vegetable ◽  
Horticultural Crops ◽  
Fully Cooked

Fruits and vegetables are the highly used food products amongst the horticultural crops. These items are consumed uncooked, nominally cooked or fully cooked, according to their nature and cooking process. With the change in diet habits and rising population, the production, as well as the processing of horticultural crops, has exponentially improved to meet its increasing demand. A large amount of peel waste is generated from fruit and vegetable-based industries and household kitchen and has led to a big nutritional and economic loss and environmental problems. Processing of fruits and vegetables alone generates a significant waste, which amounts to 25–30% of the total product. Most common wastes include pomace, peels, rind and seeds, which are highly rich in valuable bioactive compounds such as carotenoids, enzymes, polyphenols, oils, vitamins and many other compounds. These bioactive compounds show their application in various industries such as food to develop edible films, food industries for probiotics and other industries for valuable products. The utilization of these low-cost waste horticultural wastes for producing the value-added product is a novel step in its sustainable utilization. The present review intends to summarize the different types of waste originating from fruits as well as vegetables peels and highlight their potential in developing edible films, probiotics, nanoparticles, carbon dots, microbial media, biochar and biosorbents.

scholarly journals Brewer’s Spent Grains: Possibilities of Valorization, a Review

2020 ◽  
Vol 10 (16) ◽  
pp. 5619 ◽  
Author(s):  
Ancuța Chetrariu ◽  
Adriana Dabija
Keyword(s):  
Food Packaging ◽  
Nutritional Value ◽  
Low Cost ◽  
Value Added ◽  
Extraction Process ◽  
Extraction Methods ◽  
Point Of View ◽  
Spent Grains ◽  
Ultrasonic Assisted ◽  
Spent Grain

This review was based on updated research on how to use brewer’s spent grains (BSG). The use of BSG was considered both in food, as an ingredient or using value-added components derived from brewer’s spent grain, or in non-food products such as pharmaceuticals, cosmetics, construction, or food packaging. BSG is a valuable source of individual components due to its high nutritional value and low cost that is worth exploiting more to reduce food waste but also to improve human health and the environment. From the bioeconomy point of view, biological resources are transformed into bioenergetically viable and economically valuable products. The pretreatment stage of BSG biomass plays an important role in the efficiency of the extraction process and the yield obtained. The pretreatments presented in this review are both conventional and modern extraction methods, such as solvent extractions or microwave-assisted extractions, ultrasonic-assisted extractions, etc.

scholarly journals Valorization of Mushroom By-Products as a Source of Value-Added Compounds and Potential Applications

Molecules ◽  
2020 ◽  
Vol 25 (11) ◽  
pp. 2672 ◽  
Author(s):  
Filipa Antunes ◽  
Sara Marçal ◽  
Oludemi Taofiq ◽  
Alcina M. M. B. Morais ◽  
Ana Cristina Freitas ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Food System ◽  
Animal Feed ◽  
Value Added ◽  
Pharmaceutical Formulations ◽  
Extraction Methods ◽  
Industrial Wastes ◽  
Added Value ◽  
Future Research ◽  
By Products

Nowadays, the food sector is highly concerned with environmental issues and foreseen to develop strategies to reduce waste and losses resulting from activities developed in the food system. An approach is to increment added value to the agro-industrial wastes, which might provide economic growth and environmental protection, contributing to a circular economy. Mushroom by-products represent a disposal problem, but they are also promising sources of important compounds, which may be used due to their functional and nutritional properties. Research has been developed in different fields to obtain value added solutions for the by-products generated during mushroom production and processing. Bioactive compounds have been obtained and applied in the development of nutraceutical and pharmaceutical formulations. Additionally, other applications have been explored and include animal feed, fertilizer, bioremediation, energy production, bio-based materials, cosmetics and cosmeceuticals. The main purpose of this review is to highlight the relevant composition of mushroom by-products and discuss their potential as a source of functional compounds and other applications. Future research needs to explore pilot and industrial scale extraction methods to understand the technological feasibility and the economic sustainability of the bioactive compounds extraction and valorization towards different applications.

scholarly journals Fungal-Mediated Biotransformation of Soybean Supplemented with Different Cereal Grains into a Functional Compound with Antioxidant, Anti-Inflammatory and Antitumoral Activities

2020 ◽  
Vol 11 (1) ◽  
pp. 8018-8033
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Brown Rice ◽  
Value Added ◽  
Cereal Grains ◽  
Antioxidant Compounds ◽  
A Value ◽  
Biotransformation Process ◽  
Soybean Fermentation ◽  
Anti Inflammatory

The aim of this study was to select fungal strains and alternative substrates to increase the production of bioactive compounds by solid-state bioprocessing using soybeans. Initially, from a total of 17 fungi strains, R. oligosporus NRRL 3267, R. oligosporus NRRL 2710, and R. arrhizus NRRL 2582 were pre-selected for presenting the greatest antioxidant activities during soybean fermentation. The three Rhizopus strains were cultured in soybeans supplemented with different cereal grains (brown rice, wheat, corn, and oat) aiming to achieve a higher antioxidant activity. Soybean supplementation with brown rice increased the concentration of phenolic compounds (0.697 to 6.447 mg GAE g-1) significantly compared with the only use of soybean (1.792 to 3.10 mg GAE g-1), using R. oligosporus NRRL 2710. The improved fungal-mediated biotransformation process (R. oligosporus NRRL 2710 with soybeans and brown rice) generated an isoflavone aglycone-rich product, containing different antioxidant compounds, such as trans-cinnamic acid, gallic acid, myricetin, quercetin, and kaempferol. The fermented substrate also showed great potential to inhibit hyaluronidase enzyme (anti-inflammatory activity) and against CaCo-2 tumor cells growth (antitumor activity). The resulting compound could serve as a value-added food and/or feed ingredient and a rich source of bioactive compounds.

scholarly journals Production of Bacterial Cellulose by Acetobacter tropicalis Isolated from Decaying Apple Waste

2022 ◽  
Vol 34 (2) ◽  
pp. 453-458
Author(s):  
Lakhvinder Kaur ◽  
Shachi Shah
Keyword(s):  
Bacterial Cellulose ◽  
Organic Waste ◽  
Fruits And Vegetables ◽  
Low Cost ◽  
Value Added ◽  
Bacterial Isolates ◽  
Research Areas ◽  
Wide Range ◽  
Potential Alternative ◽  
Value Added Products

Fruits and vegetables have the highest wastage rates of 45% of any food. One of the recent research areas is food waste valorization as a potential alternative to the disposal of a wide range of organic waste using microorganisms as one of the strategies known as microbial valorization. Bacterial cellulose is best known microbial valorization product because of its low cost, environmentally friendly nature, renewability, nanoscale dimensions, biocompatibility and extremely high hydrophilicity. Therefore, present study focuses on the isolation, characterization and identification of cellulose producing bacteria from decaying apple waste. Cellulose producers were isolated from decaying apple waste. The bacterial isolates obtained were identified through the morphological biochemical, physiological and molecular identification. The bacterial isolates exhibited potential remediation options to biovalorize decaying fruit waste by producing value added products as well as in safe disposal of waste.

scholarly journals Green and Sustainable Valorization of Bioactive Phenolic Compounds from Pinus By-Products

Molecules ◽  
2020 ◽  
Vol 25 (12) ◽  
pp. 2931 ◽  
Author(s):  
Pedro Ferreira-Santos ◽  
Elisa Zanuso ◽  
Zlatina Genisheva ◽  
Cristina M. R. Rocha ◽  
José A. Teixeira
Keyword(s):  
Phenolic Compounds ◽  
Electric Fields ◽  
Bioactive Compounds ◽  
Food Additives ◽  
Extraction Methods ◽  
Industrial Applications ◽  
Added Value ◽  
Green Technologies ◽  
By Products ◽  
Pine Species

In Europe, pine forests are one of the most extended forests formations, making pine residues and by-products an important source of compounds with high industrial interest as well as for bioenergy production. Moreover, the valorization of lumber industry residues is desirable from a circular economy perspective. Different extraction methods and solvents have been used, resulting in extracts with different constituents and consequently with different bioactivities. Recently, emerging and green technologies as ultrasounds, microwaves, supercritical fluids, pressurized liquids, and electric fields have appeared as promising tools for bioactive compounds extraction in alignment with the Green Chemistry principles. Pine extracts have attracted the researchers’ attention because of the positive bioproperties, such as anti-inflammatory, antimicrobial, anti-neurodegenerative, antitumoral, cardioprotective, etc., and potential industrial applications as functional foods, food additives as preservatives, nutraceuticals, pharmaceuticals, and cosmetics. Phenolic compounds are responsible for many of these bioactivities. However, there is not much information in the literature about the individual phenolic compounds of extracts from the pine species. The present review is about the reutilization of residues and by-products from the pine species, using ecofriendly technologies to obtain added-value bioactive compounds for industrial applications.

scholarly journals Valorisation of Exhausted Olive Pomace by an Eco-Friendly Solvent Extraction Process of Natural Antioxidants

Antioxidants ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1010 ◽  
Author(s):  
Irene Gómez-Cruz ◽  
Cristóbal Cara ◽  
Inmaculada Romero ◽  
Eulogio Castro ◽  
Beatriz Gullón
Keyword(s):  
Bioactive Compounds ◽  
Natural Antioxidants ◽  
Extraction Process ◽  
Industrial Applications ◽  
Antioxidant Compounds ◽  
Olive Pomace ◽  
Operational Parameters ◽  
Food Borne ◽  
High Antioxidant Activity ◽  
Gallic Acid Equivalent

Exhausted olive pomace (EOP) is the waste generated from the drying and subsequent extraction of residual oil from the olive pomace. In this work, the effect of different aqueous solvents on the recovery of antioxidant compounds from this lignocellulosic biomass was assessed. Water extraction was selected as the best option for recovering bioactive compounds from EOP, and the influence of the main operational parameters involved in the extraction was evaluated by response surface methodology. Aqueous extraction of EOP under optimised conditions (10% solids, 85 ºC, and 90 min) yielded an extract with concentrations (per g EOP) of phenolic compounds and flavonoids of 44.5 mg gallic acid equivalent and 114.9 mg rutin equivalent, respectively. Hydroxytyrosol was identified as the major phenolic compound in EOP aqueous extracts. Moreover, these extracts showed high antioxidant activity, as well as moderate bactericidal action against some food-borne pathogens. In general, these results indicate the great potential of EOP as a source of bioactive compounds, with potential uses in several industrial applications.

scholarly journals The Coming Age of Flavonoids in the Treatment of Diabetic Complications

2020 ◽  
Vol 9 (2) ◽  
pp. 346 ◽  
Author(s):  
Teresa Caro-Ordieres ◽  
Gema Marín-Royo ◽  
Lucas Opazo-Ríos ◽  
Luna Jiménez-Castilla ◽  
Juan Antonio Moreno ◽  
...  
Keyword(s):  
Diabetic Complications ◽  
Low Cost ◽  
Scientific Evidence ◽  
Experimental Studies ◽  
Unmet Need ◽  
In Vivo Studies ◽  
Antioxidant Compounds ◽  
Randomized Controlled Studies

Diabetes mellitus (DM), and its micro and macrovascular complications, is one of the biggest challenges for world public health. Despite overall improvement in prevention, diagnosis and treatment, its incidence is expected to continue increasing over the next years. Nowadays, finding therapies to prevent or retard the progression of diabetic complications remains an unmet need due to the complexity of mechanisms involved, which include inflammation, oxidative stress and angiogenesis, among others. Flavonoids are natural antioxidant compounds that have been shown to possess anti-diabetic properties. Moreover, increasing scientific evidence has demonstrated their potential anti-inflammatory and anti-oxidant effects. Consequently, the use of these compounds as anti-diabetic drugs has generated growing interest, as is reflected in the numerous in vitro and in vivo studies related to this field. Therefore, the aim of this review is to assess the recent pre-clinical and clinical research about the potential effect of flavonoids in the amelioration of diabetic complications. In brief, we provide updated information concerning the discrepancy between the numerous experimental studies supporting the efficacy of flavonoids on diabetic complications and the lack of appropriate and well-designed clinical trials. Due to the well-described beneficial effects on different mechanisms involved in diabetic complications, the excellent tolerability and low cost, future randomized controlled studies with compounds that have adequate bioavailability should be evaluated as add-on therapy on well-established anti-diabetic drugs.

scholarly journals Modern Extraction and Purification Techniques for Obtaining High Purity Food-Grade Bioactive Compounds and Value-Added Co-Products from Citrus Wastes

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 523 ◽  
Author(s):  
Mahato ◽  
Sinha ◽  
Sharma ◽  
Koteswararao ◽  
Cho
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Oxygen Demand ◽  
Value Added ◽  
Renewable Resource ◽  
Extraction Methods ◽  
Mass Scale ◽  
Extraction And Purification ◽  
Pharmaceutical Industries ◽  
Extraction Mixture

Citrus contains a range of highly beneficial bioactive compounds, such as polyphenols, carotenoids, and vitamins that show antimicrobial and antioxidant properties and help in building the body’s immune system. On consumption or processing, approximately 50% of the fruit remains as inedible waste, which includes peels, seeds, pulp, and segment residues. This waste still consists of substantial quantities of bioactive compounds that cause environmental pollution and are harmful to the ecosystem because of their high biological oxygen demand. In recent years, citrus cultivation and the production of processed foods have become a major agricultural industry. In addition to being a substantial source of economy, it is an ideal and sustainable and renewable resource for obtaining bioactive compounds and co-products for food and pharmaceutical industries. In the present article, the various methods of extraction, conventional and modern, as well as separation and isolation of individual bioactive compounds from the extraction mixture and their determination have been reviewed. This article presents both aspects of extraction methods, i.e., on a small laboratory scale and on an industrial mass scale. These methods and techniques have been extensively and critically reviewed with anticipated future perspectives towards the maximum utilization of the citrus waste.

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.

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