scholarly journals Agro-industrial By-Products from Amazonian Fruits: Use for Obtaining Bioproducts

2021 ◽  
Author(s):  
Russany Silva da Costa ◽  
Taís Vanessa Gabbay Alves ◽  
Raimundo Lopes da Silva ◽  
Lindalva Maria de Meneses Costa Ferreira ◽  
Roseane Maria Ribeiro Costa ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Hplc Analysis ◽  
Economic Value ◽  
Bioactive Substances ◽  
Total Polyphenol ◽  
Food Industries ◽  
Cosmetic Industry ◽  
Fruit Processing ◽  
By Products

Fruit processing contributes significantly to the agricultural exportation of the Amazonian; however, it generates large amounts of solid waste, despite its high content of bioactive compounds and nutritional properties, and they are discarded in the environment. Therefore, in order to add economic value and potential reuse of agro-industrial by-products from cocoa, cupuassu, pracaxi, and tucumã, we investigated the chemical characteristics of the seed by-product resulting from the industrial extraction of these oils. The investigation of the nutritional and chemical composition of by-product was submitted to green extraction, besides other qualitative and quantitative techniques for the characterization of the main bioactive compounds. The extracts obtained from these by-products had a significant total polyphenol content and antioxidant activity. HPLC analysis identified and quantified some flavonoids present in these by-products (gallic, caffeic and protocatechuic acid, epigallocatechin-3-gallate, epicatechin, catechin, and quercetin). The oil from these species is widely used in the treatment of skin scarring and inflammation and is also used by the cosmetic industry. These results show that these by-products have a great potential for use, since they still have bioactive substances in their composition, which could alternatively be used in the pharmaceutical, cosmetic, or food industries.

In Vitro Characterization of Lactobacillus Strains Isolated from Fruit Processing By-Products as Potential Probiotics

2017 ◽  
Vol 10 (4) ◽  
pp. 704-716 ◽  
Author(s):  
Thatyane Mariano Rodrigues de Albuquerque ◽  
Estefânia Fernandes Garcia ◽  
Amanda de Oliveira Araújo ◽  
Marciane Magnani ◽  
Maria Saarela ◽  
...  
Keyword(s):  
In Vitro Characterization ◽  
Fruit Processing ◽  
By Products

scholarly journals Study of viability of high pressure extract from pomegranate peel to improve carrot juice characteristics

2020 ◽  
Vol 11 (4) ◽  
pp. 3410-3419
Author(s):  
João P. Trigo ◽  
Elisabete M. C. Alexandre ◽  
Sara Silva ◽  
Eduardo Costa ◽  
Jorge A. Saraiva ◽  
...  
Keyword(s):  
High Pressure ◽  
Bioactive Compounds ◽  
Carrot Juice ◽  
Pomegranate Peel ◽  
Fruit Processing ◽  
By Products

Extracts from fruit processing by-products usually present high amounts of bioactive compounds with several important activities such as antioxidant and antimicrobial capacities.

scholarly journals The Role of Fruit by-Products as Bioactive Compounds for Intestinal Health

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1716
Author(s):  
Mohamed Aymen Chaouch ◽  
Stefania Benvenuti
Keyword(s):  
Bioactive Compounds ◽  
Biological Properties ◽  
Intestinal Function ◽  
Gut Flora ◽  
Good Source ◽  
Fruit Processing ◽  
Negative Environmental Impact ◽  
Significant Chemical ◽  
By Products

The fruit processing industry generates large amounts of wastes (pomace, seeds, peels) that causes negative environmental impact with considerable treatment expenses. Nevertheless, various studies demonstrated that these by-products are still rich in bioactive compounds, especially dietary fibres and phenolic compounds, thus leading to significant chemical, physical and biological properties. These characteristics make fruits by-products a good source for new supplements in food products having important effect on intestinal function. Thus, the aim of this review is to evaluate the different bioactive compounds isolated from fruit by-products and to analyse their application in various formulations for the food and nutraceutical industries. In consideration of the biological properties of these compounds, their role in the functioning and action on intestine and gut flora was discussed.

scholarly journals Comparison of Bioactive Substances Content between Commercial and Wild-Type Isolates of Pleurotus eryngii

2021 ◽  
Vol 13 (7) ◽  
pp. 3777
Author(s):  
Antonella Calabretti ◽  
Stefania M. Mang ◽  
Antonella Becce ◽  
Donato Castronuovo ◽  
Loriana Cardone ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Antiradical Activity ◽  
Wild Type ◽  
Polyphenol Content ◽  
Bioactive Substances ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Basilicata Region ◽  
Medicinal Value ◽  
Regular Intake

Mushrooms belonging to Pleurotus genus have been demonstrated to have important nutritional and medicinal value and their regular intake prevent many diseases, reduce the infection probability and increase immunity. In order to investigate the bioactive compounds produced by seven commercial (‘142 F’, ‘142 E’, ‘D+’, ‘V turbo’, ‘V 142’, ‘A 12’, ‘V 160’) and five wild-type (‘Albino 1107’, ‘Altamura 1603’, ‘Muro Lucano 139’, ‘Conversano 1250’, ‘Albino beige chiaro 1094’) P. eryngii isolates, the following qualitative analyses were performed: Total polyphenol content, antioxidant activity (EC50 of ABTS) and antiradical power (ARP) in fresh lyophilized and dry basidioma, and water content, β-glucans and phenolic compounds in fresh samples. Standard methods were employed for each of the above mentioned aims. Total polyphenol content was diverse among the P. eryngii isolates. In particular, an elevated polyphenolic content was found in fresh lyophilized P. eryngii samples of the commercial isolates ‘V 142’ followed by ‘A 12’. The highest antiradical activity (ARP) was obtained by ‘Muro Lucano 139’ isolate. Wild P. eryngii isolates were characterized by higher water and β-glucans contents compared to the commercial ones, and the highest values were registered for the ‘Albino beige chiaro 1094’ isolate. In conclusion, the present study allowed us to identify the commercial and wild-type P. eryngii isolates from the Basilicata region, with high nutritional and medicinal value based on their bioactive compounds.

scholarly journals Agricultural Residues as a Source of Bioactive Substances—Waste Management with the Idea of Circular Economy

2021 ◽  
Vol 9 (1) ◽  
pp. 2
Author(s):  
Ewelina Gołębiewska ◽  
Monika Kalinowska
Keyword(s):  
Fruit Weight ◽  
Agricultural Residues ◽  
Apple Pomace ◽  
Extraction Techniques ◽  
Promising Technique ◽  
Bioactive Substances ◽  
Food Industries ◽  
Anticancer Properties ◽  
Main Components ◽  
By Products

Every year, the juice industry generates millions of tons of by-products worldwide such as seeds, skins and pomace. This creates significant environmental problems. It is estimated that about 25% of the fruit weight used in juice production is waste. However, even after processing, this waste contains high amounts of valuable bioactive substances. Phenolic compounds and pectin have been found to be the main components of apple pomace and are responsible for its antioxidant, anti-inflammatory, antibacterial, antifungal, and anticancer properties. However, the low bioavailability and sensitivity of some chemicals limit their use in many areas. Advanced extraction techniques and encapsulation of apple pomace extracts is a promising technique to overcome these problems and increasing their applicability (e.g., in the cosmetic, pharmaceutical, or food industries).

scholarly journals Comparison of Antibacterial and Antioxidant Properties of Red (cv. Negramaro) and White (cv. Fiano) Skin Pomace Extracts

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 5918
Author(s):  
Carmela Gerardi ◽  
Loris Pinto ◽  
Federico Baruzzi ◽  
Giovanna Giovinazzo
Keyword(s):  
Food Industry ◽  
Inhibitory Concentration ◽  
Antioxidant Properties ◽  
Antimicrobial Activities ◽  
Future Application ◽  
Food Ingredient ◽  
White Skin ◽  
Cosmetic Industry ◽  
By Products

Wine pomace has attracted the attention of the food industry, due to its high content in bioactive compounds, and its multiple healthy activities. In this work, whole and separated skin pomaces from fermented (red) and un-fermented (white) grape by-products were characterized for their antioxidant and antimicrobial activities in order to exploit them as functional food ingredient. Antioxidant activity, measured by both ORAC and TEAC assays, was higher in whole than in skin pomace extracts. The characterization of phenolic composition in whole and skin pomace extracts confirmed the peculiarity of some compounds such as anthocyanins (107.84 + 10.3 mg/g TP) in red skin pomace and a great amount of flavanols (80.73 + 4.04 mg/g TP) in white skin pomace. Whole and skin pomace extracts displayed the same antibacterial activity at 250 µg gallic acid equivalents (GAE)/mL. Red and white skin pomace extracts showed a Minimum Inhibitory Concentration (MIC) of 31.25–62.5 GAE/mL against Staphylococcus aureus and Enterococcus faecalis. Pseudomonas spp. were more sensitive to red skin pomace extracts rather than white skin pomace extracts. Given these results, both red and white pomace extracts could be exploited for future application in food, pharmaceutical and cosmetic industry.

scholarly journals Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition

2021 ◽  
Vol 18 (11) ◽  
pp. 5937
Author(s):  
María Ángeles Rivas ◽  
Rocío Casquete ◽  
Alberto Martín ◽  
María de Guía Córdoba ◽  
Emilio Aranda ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Food Industry ◽  
Agricultural Waste ◽  
Added Value ◽  
Beneficial Effects ◽  
Healthy Nutrition ◽  
New Methodologies ◽  
Antioxidant And Antimicrobial Activity ◽  
By Products

Nowadays, there is a growing interest in the extraction and identification of new high added-value compounds from the agro-food industry that will valorize the great amount of by-products generated. Many of these bioactive compounds have shown beneficial effects for humans in terms of disease prevention, but they are also of great interest in the food industry due to their effect of extending the shelf life of foods by their well-known antioxidant and antimicrobial activity. For this reason, an additional research objective is to establish the best conditions for obtaining these compounds from complex by-product structures without altering their activity or even increasing it. This review highlights recent work on the identification and characterization of bioactive compounds from vegetable by-products, their functional activity, new methodologies for the extraction of bioactive compounds from vegetables, possibly increasing their biological activity, and the future of the global functional food and nutraceuticals market.

scholarly journals Chemical and Bioactive Characterization of Spanish and Belgian Apple Pomace for Its Potential Use as a Novel Dermocosmetic Formulation

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1949
Author(s):  
Ana Alvarez Arraibi ◽  
Ângela Liberal ◽  
Maria Inês Dias ◽  
Maria José Alves ◽  
Isabel C. F. R. Ferreira ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Apple Pomace ◽  
Proof Of Concept ◽  
Phenolic Profile ◽  
Good Potential ◽  
Alternative Sources ◽  
Valuable Compounds ◽  
By Products ◽  
Potential Use

Currently, there is a general trend towards reutilizing industrial by-products that would otherwise be discarded or considered as waste, aiming to explore them as alternative sources of valuable compounds. The apple pomace remaining from cider and apple juice industries represents a high-potential source of bioactive compounds with putative application in food or pharmaceutical-related products. Accordingly, the work reported herein was conducted to characterize the phenolic compounds in apple pomace from Belgium and Spain, as well as to evaluate its chemical composition and particular types of bioactivity. As a proof of concept, a new hydrogel was prepared, incorporated with the bioactive compounds and pectin extracted from apple pomace, aiming to obtain the most organic formulation possible. Independently of the extracting agent, it became evident that using lyophilization as the drying step is a better choice than thermal processes as it yielded a richer phenolic profile (fifteen individual compounds), with 5-O-caffeoylquinic acid as the major compound (66 to 114 mg/100 g dw) in Belgian samples. In general, the hydroethanolic extracts showed the strongest antioxidant and antimicrobial (particularly against Propionibacterium acnes: MIC = 2.5 mg/mL) activities. This result, together with the lipid nature of human skin, led it to be chosen as the extract type to be incorporated in the hydrogel. In general, apple pomace stood out as a valuable source of bioactive compounds, especially polyphenols and pectin, with good potential to be incorporated in dermal formulations.

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.

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