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.

Experimental Design, Modeling, and Optimization of High-Pressure-Assisted Extraction of Bioactive Compounds from Pomegranate Peel

2017 ◽  
Vol 10 (5) ◽  
pp. 886-900 ◽  
Author(s):  
Elisabete M.C. Alexandre ◽  
Paula Araújo ◽  
Maria F. Duarte ◽  
Victor de Freitas ◽  
Manuela Pintado ◽  
...  
Keyword(s):  
High Pressure ◽  
Experimental Design ◽  
Bioactive Compounds ◽  
Pomegranate Peel ◽  
Modeling And Optimization ◽  
Assisted Extraction

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.

scholarly journals Encapsulation of bioactive compounds derived from fruit processing by-products

2018 ◽  
Vol 63 (2) ◽  
pp. 113-137
Author(s):  
Ana Salevic ◽  
Ana Kalusevic ◽  
Steva Levic ◽  
Viktor Nedovic
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Healthy Lifestyle ◽  
Critical Factor ◽  
Food Products ◽  
Point Of View ◽  
Economic Point ◽  
Main Challenge ◽  
Fruit Processing ◽  
By Products

An increased environmental awareness has led to new trends in food industry, which are reflected in intensive studies on exploitation of fruit processing byproducts. Additionally, consumers? tendency to a healthy lifestyle has initiated the development of diverse functional food products. High amounts of by-products, such as peels, seeds, and stones, are discarded during fruit processing. It represents a problem both from the environmental and the economic point of view. On the other hand, the resulting residues are potential sources of numerous bioactive compounds. Therefore, fruit processing by-products such as substrates for the extraction of phenolic compounds, natural pigments, dietary fibers, protein isolates and oils attract great interest. These extracts have a great potential for the development of dietary supplements and new functional food products with beneficial health effects. However, bioactive compounds are susceptible to degradation, which represents a critical factor for their successful incorporation into food products. In this regard, the main challenge is to ensure the stability of bioactive compounds during processing, storage and in the gastrointestinal tract, i.e. to preserve their bioactivity and bioavailability. This challenge could be accomplished by the use of encapsulation. Namely, the formation of a physical barrier between an active compound and its surrounding is an effective way of protection. The present paper indicates the potential of by-products originating from the processing of apples, grapes, plums, raspberries and sour cherries as sources of bioactive compounds. It also points out the benefits that could be achieved by the encapsulation of bioactive compounds extracted from fruit processing by-products in order to develop new functional food products.

Valorization of Fruits by-products to Unconventional Sources of Additives, Oil, Biomolecules and Innovative Functional Foods

2019 ◽  
Vol 20 (10) ◽  
pp. 776-786 ◽  
Author(s):  
Charalampia Dimou ◽  
Haralabos C. Karantonis ◽  
Dimitrios Skalkos ◽  
Antonios E. Koutelidakis
Keyword(s):  
Bioactive Compounds ◽  
Functional Foods ◽  
Value Added ◽  
Environmental Issues ◽  
Waste Streams ◽  
Functional Ingredients ◽  
Fruit Processing ◽  
Health Promoting ◽  
By Products ◽  
Value Added Products

Owning to the increase in the world population as well as the consumer’s awareness on the health benefits of consumption of fruits, the demand for both fresh and processed fruits has been increased. The by-product and waste streams generated from fruit processing industries are extremely diverse, owning mainly to different fruits varieties and the wide range of the processes employed towards the production of the end fruit-based products. Due to the increasing production and processing of fruits, disposal of waste and by-product streams has become a serious issue, since these materials are prone to microbial spoilage. Also, the inappropriate waste management practices pose severe environmental issues. Furthermore, the costs of drying and storage of fruit processing residues are economically limiting factors hindering their further exploitation. Therefore, fruit processing by-products such as peels, seeds and unused flesh are often utilized as fertilizers. On the other hand, plant residues contain biomolecules such as vitamins, proteins, minerals, antioxidants and aromatic oil. Recovery of bioactive compounds holds a great potential for their usage in food industry as functional ingredients and nutraceuticals or in pharmaceutical and in cosmetic applications. So, valorization of plant fruit processing by-products to high-value added compounds, constitute a promising alternative not only for addressing fruit residues management issues but also leading to the production of functional food products of high nutritional value, with several potential beneficial health effects. The aim of this paper is to highlight current trends in addressing environmental issues caused by the production of high volumes of specific categories of fruit processing waste streams by investigating their potential usage as natural raw materials for the recovery of valuable bioactive compounds (such as polyphenols, dietary fibers or aromatic oil). The extracted nutrients may be used in the industrial food sector for the production of functional foods, nutraceuticals or even as health promoting natural pharmaceutical ingredients or additives for the production of innovative enriched foods. </p><p> Highlights: • Fruit processing by product streams are rich in bioactive compounds. </p><p> • Integration of fruit by-products and waste streams to value added products such as additives, unconventional oil, bioactive compounds and novel functional products is a very interesting approach regarding fruit processing residues exploitation. </p><p> • Recovering of biomolecules from fruit residues by non-thermal processes could lead to the efficient production of highly purified functional ingredients. </p><p> • Negative-valued fruit processing residues could be recycled for the production of health promoting value added products.

Fortification of carrot juice with a high‐pressure‐obtained pomegranate peel extract: chemical, safety and sensorial aspects

2020 ◽  
Vol 55 (4) ◽  
pp. 1599-1605 ◽  
Author(s):  
João P. Trigo ◽  
Elisabete M. C. Alexandre ◽  
Ana Oliveira ◽  
Jorge A. Saraiva ◽  
Manuela Pintado
Keyword(s):  
High Pressure ◽  
Carrot Juice ◽  
Chemical Safety ◽  
Pomegranate Peel ◽  
Pomegranate Peel Extract ◽  
Peel Extract

scholarly journals Valorization of Kiwi by-Products for the Recovery of Bioactive Compounds: Circular Economy Model

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 9
Author(s):  
Franklin Chamorro ◽  
María Carpena ◽  
Bernabé Nuñez-Estevez ◽  
Miguel A. Prieto ◽  
Jesus Simal-Gandara
Keyword(s):  
Bioactive Compounds ◽  
Circular Economy ◽  
Agricultural Production ◽  
Organic Waste ◽  
Antimicrobial Activities ◽  
Added Value ◽  
Economic Returns ◽  
Industrial Processing ◽  
Pharmaceutical Industries ◽  
By Products

Currently, agricultural production generates large amounts of organic waste, both from the maintenance of farms and crops, and from the industrialization of the product. Generally, these wastes are accumulated in landfills or burned, sometimes causing environmental problems. However, many scientific studies suggest that these residues are rich in bioactive compounds, so these matrices could be revalued for their use in food, cosmetic, or pharmaceutical industries. In this way, the circular and sustainable economy is favored, while obtaining products with high added value. In this case, this approach is applied to the residues generated from kiwi production, since numerous studies have shown the high content of kiwi in bioactive compounds of interest, such as phenolic compounds, vitamins, and carotenoids. These compounds have been reported for their antioxidant, anti-inflammatory, and antimicrobial activities, among other beneficial properties for health such as its use as prebiotic. Therefore, this article reviews the potential of residues derived from industrial processing and agricultural maintenance of kiwi as promising matrices for the development of new nutraceutical, cosmetic, or pharmacological products, obtaining, at the same time, economic returns and a reduction of the environmental impact of this industry, attaching it to the perspective of the circular economy.

High-pressure-assisted infusion of bioactive compounds in apple slices

2016 ◽  
Vol 33 ◽  
pp. 100-107 ◽  
Author(s):  
Jincy M. George ◽  
T. Senthamizh Selvan ◽  
Navin K. Rastogi
Keyword(s):  
High Pressure ◽  
Bioactive Compounds ◽  
Apple Slices
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