Olive by-products for functional and food applications: Challenging opportunities to face environmental constraints

2016 ◽  
Vol 35 ◽  
pp. 139-148 ◽  
Author(s):  
M. Antónia Nunes ◽  
Filipa B. Pimentel ◽  
Anabela S.G. Costa ◽  
Rita C. Alves ◽  
M. Beatriz P.P. Oliveira
Keyword(s):  
Environmental Constraints ◽  
Food Applications ◽  
By Products

scholarly journals Applications of Compounds from Coffee Processing By-Products

Biomolecules ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1219 ◽  
Author(s):  
Amaia Iriondo-DeHond ◽  
Maite Iriondo-DeHond ◽  
María Dolores del Castillo
Keyword(s):  
Food Safety ◽  
Chemical Composition ◽  
Food Waste ◽  
Agricultural Waste ◽  
Bioactive Molecules ◽  
Coffee Grounds ◽  
Food Applications ◽  
Health Promoting ◽  
Definition Of ◽  
By Products

To obtain the coffee beverage, approximately 90% of the edible parts of the coffee cherry are discarded as agricultural waste or by-products (cascara or husk, parchment, mucilage, silverskin and spent coffee grounds). These by-products are a potential source of nutrients and non-nutrient health-promoting compounds, which can be used as a whole ingredient or as an enriched extract of a specific compound. The chemical composition of by-products also determines food safety of the novel ingredients. To ensure the food safety of coffee by-products to be used as novel ingredients for the general consumer population, pesticides, mycotoxins, acrylamide and gluten must be analyzed. According with the priorities proposed by the Food Agriculture Organization of the United Nations (FAO) to maximize the benefit for the environment, society and economy, food waste generation should be avoided in the first place. In this context, the valorization of food waste can be carried out through an integrated bio-refinery approach to produce nutrients and bioactive molecules for pharmaceutical, cosmetic, food and non-food applications. The present research is an updated literature review of the definition of coffee by-products, their composition, safety and those food applications which have been proposed or made commercially available to date based on their chemical composition.

Wild apple (Malus spp.) by-products as a source of phenolic compounds and vitamin C for food applications

2020 ◽  
Vol 38 ◽  
pp. 100744 ◽  
Author(s):  
Vitalijs Radenkovs ◽  
Tõnu Püssa ◽  
Karina Juhnevica-Radenkova ◽  
Jorens Kviesis ◽  
Francisco J. Salar ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Food Applications ◽  
By Products

Valorization of the major agrifood industrial by-products and waste from Central Macedonia (Greece) for the recovery of compounds for food applications

2014 ◽  
Vol 65 ◽  
pp. 350-358 ◽  
Author(s):  
Eleni Naziri ◽  
Nikolaos Nenadis ◽  
Fani Th. Mantzouridou ◽  
Maria Z. Tsimidou
Keyword(s):  
Food Applications ◽  
By Products

scholarly journals Pressurized Extraction as an Opportunity to Recover Antioxidants from Orange Peels: Heat treatment and Nanoemulsion Design for Modulating Oxidative Stress

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 5928
Author(s):  
Lucía Castro-Vázquez ◽  
María Victoria Lozano ◽  
Virginia Rodríguez-Robledo ◽  
Joaquín González-Fuentes ◽  
Pilar Marcos ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Value Added ◽  
Orange Peel ◽  
Natural Antioxidants ◽  
Volatile Components ◽  
Orange Peels ◽  
Freeze Dried ◽  
Food Applications ◽  
By Products ◽  
Terpene Derivatives

Orange peel by-products generated in the food industry are an important source of value-added compounds that can be potentially reused. In the current research, the effect of oven-drying (50–70 °C) and freeze-drying on the bioactive compounds and antioxidant potential from Navelina, Salustriana, and Sanguina peel waste was investigated using pressurized extraction (ASE). Sixty volatile components were identified by ASE-GC-MS. The levels of terpene derivatives (sesquitenenes, alcohols, aldehydes, hydrocarbons, and esters) remained practically unaffected among fresh and freeze-dried orange peels, whereas drying at 70 °C caused significative decreases in Navelina, Salustriana, and Sanguina peels. Hesperidin and narirutin were the main flavonoids quantified by HPLC-MS. Freeze-dried Sanguina peels showed the highest levels of total-polyphenols (113.3 mg GAE·g−1), total flavonoids (39.0 mg QE·g−1), outstanding values of hesperedin (187.6 µg·g−1), phenol acids (16.54 mg·g−1 DW), and the greatest antioxidant values (DPPH•, FRAP, and ABTS•+ assays) in comparison with oven-dried samples and the other varieties. Nanotechnology approaches allowed the formulation of antioxidant-loaded nanoemulsions, stabilized with lecithin, starting from orange peel extracts. Those provided 70–80% of protection against oxidative UV-radiation, also decreasing the ROS levels into the Caco-2 cells. Overall, pressurized extracts from freeze-drying orange peel can be considered a good source of natural antioxidants that could be exploited in food applications for the development of new products of commercial interest.

scholarly journals Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 857 ◽  
Author(s):  
Flavia Dilucia ◽  
Valentina Lacivita ◽  
Amalia Conte ◽  
Matteo A. Del Nobile
Keyword(s):  
Food Packaging ◽  
Sustainable Use ◽  
Antimicrobial Properties ◽  
Industrial Processes ◽  
Packaging Materials ◽  
Sugar Production ◽  
Fruit And Vegetable ◽  
The World ◽  
Food Applications ◽  
By Products

Fruit and vegetable by-products are the most abundant food waste. Industrial processes such as oil, juice, wine or sugar production greatly contribute to this amount. These kinds of residues are generally thrown away in form of leftover and used as feed or composted, but they are a great source of bioactive compounds like polyphenols, vitamins or minerals. The amount of residue with potential utilization after processing has been estimated in millions of tons every year. For this reason, many researchers all around the world are making great efforts to valorize and reuse these valuable resources. Of greatest importance is the by-product potential to enhance the properties of packaging intended for food applications. Therefore, this overview collects the most recent researches dealing with fruit and vegetable by-products used to enhance physical, mechanical, antioxidant and antimicrobial properties of packaging systems. Recent advances on synthetic or bio-based films enriched with by-product components are extensively reviewed, with an emphasis on the role that by-product extracts can play in food packaging materials.

scholarly journals By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 59
Author(s):  
Marina Cano-Lamadrid ◽  
Francisco Artés-Hernández
Keyword(s):  
Food Packaging ◽  
Scientific Evidence ◽  
Fruit And Vegetables ◽  
Raw Material ◽  
Food Supplementation ◽  
Sustainable Technologies ◽  
Comprehensive Information ◽  
Food Applications ◽  
Phytochemical Compounds ◽  
By Products

The aim of this review is to provide comprehensive information about non-thermal technologies applied in fruit and vegetables (F&V) by-products to enhance their phytochemicals and to obtain pectin. Moreover, the potential use of such compounds for food supplementation will also be of particular interest as a relevant and sustainable strategy to increase functional properties. The thermal instability of bioactive compounds, which induces a reduction of the content, has led to research and development during recent decades of non-thermal innovative technologies to preserve such nutraceuticals. Therefore, ultrasounds, light stresses, enzyme assisted treatment, fermentation, electro-technologies and high pressure, among others, have been developed and improved. Scientific evidence of F&V by-products application in food, pharmacologic and cosmetic products, and packaging materials were also found. Among food applications, it could be mentioned as enriched minimally processed fruits, beverages and purees fortification, healthier and “clean label” bakery and confectionary products, intelligent food packaging, and edible coatings. Future investigations should be focused on the optimization of ‘green’ non-thermal and sustainable-technologies on the F&V by-products’ key compounds for the full-utilization of raw material in the food industry.

scholarly journals Valorization of cocoa and rose waste for preparation of liqueurs

2019 ◽  
Vol 2 (1) ◽  
pp. 8
Author(s):  
Ivelina Vasileva ◽  
Lutsian Krastev ◽  
Anton Minchev Slavov ◽  
Nadezhda Petkova ◽  
Nikoleta Yantcheva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Alcoholic Beverages ◽  
Rosa Damascena ◽  
Total Polyphenol ◽  
Chocolate Industry ◽  
Food Applications ◽  
Antioxidant Supplement ◽  
By Products

Chocolate industry generates yearly large quantities of cacao wastes. These by-products pose to the manufacturers’ difficulties for disposal and represent also valuable sources of substances: polysaccharides, polyphenols, etc. The aim of the present work was to characterize cacao waste and search for possible food applications. The waste was investigated for total polyphenol content (5.86±0.39 mg GAE/g dry weight (DW)), flavonoids (0.77±0.02 mg QE/g DW), total dietary fibers (63.58±1.25% DW), proteins (15.80±0.11% DW), and hexane-soluble substances (13.39±0.08% DW). The antioxidant activity, evaluated by DPPH and FRAP (82.82±1.72 and 31.13±0.70 mM TE/g DW waste, respectively) suggested that cacao waste had potential as antioxidant supplement. The most abundant essential amino acids were lysine, tyrosine and phenylalanine: 8.55±0.19, 7.32±0.13 and 6.32±0.11 g/100g protein, respectively. Extraction with water, 50% and 96% ethanol was performed and it was found that the highest amount of polyphenols (and hence higher antioxidant activity) was extracted with 50% ethanol.The results from the analysis suggested that the cacao waste was a rich source of valuable substances and on that basis liqueurs with substituted cacao powder and waste Rosa damascena were prepared. The test panel suggested that the cacao husks were a promising constituent for low-alcoholic beverages.

scholarly journals Potential of Industrial Pineapple (Ananas comosus (L.) Merrill) By-Products as Aromatic and Antioxidant Sources

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1767
Author(s):  
Arantzazu Valdés García ◽  
María Isabel Domingo Martínez ◽  
Mercedes Ponce Landete ◽  
María Soledad Prats Moya ◽  
Ana Beltrán Sanahuja
Keyword(s):  
Antioxidant Capacity ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Food Industry ◽  
Solid Phase ◽  
Ananas Comosus ◽  
Antioxidant Compounds ◽  
Mass Spectrometry Detector ◽  
Food Applications ◽  
By Products

Pineapple is meanly commercially processed. However, it is a fruit that generates a high proportion of nonedible wastes, which are rich in antioxidant compounds and have a varied aromatic profile. These characteristics turn these by-products into potential agri-food waste that can be revalued and applied in different fields such as medical, pharmaceutical, or food applications. The aim of the present work was the characterization and extraction of the volatile compounds present in two pineapple by-products (peel and core) and the subsequent evaluation of their antioxidant capacity. For this purpose, the analysis of the aromatic profile of both by-products has been carried out using the headspace solid-phase microextraction technique coupled to gas chromatography with a mass spectrometry detector (HS-SPME-GC-MS). The optimization of the extraction conditions of the volatile compounds has been validated using a Box–Behnken experimental design. In addition, a quantitative analysis was carried out to determine the contents of two important volatiles in pineapple wastes, isopentyl, and ethyl acetate. Moreover, the estimation of the antioxidant capacity of the subproducts extracts was carried out using different methods All the antioxidant assays demonstrated that pineapple subproducts are rich in easily extractable antioxidants with possible applications in the food industry.

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