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.

Bioaccessibility of Bioactive Compounds and Prebiotic Properties of Fruit and Vegetable By- products - Mini Review

2020 ◽  
Vol 16 ◽  
Author(s):  
Roberta Melquiades Silva de Andrade ◽  
Edira Castello Branco de Andrade Gonçalves
Keyword(s):  
Bioactive Compounds ◽  
Food Industry ◽  
High Variability ◽  
Physiological Effects ◽  
Food Matrix ◽  
Fruit And Vegetable ◽  
The World ◽  
The Relationship ◽  
By Products ◽  
Intense Process

: Large part of the world production of fruit and vegetables is destined for processing by the food industry. This intense process generates tons of by-products which may be sources of fiber and bioactive compounds, as polyphenol and carotenoids. Thus, there is a growing number of studies for the valorization of these by-products focusing on the extraction of bioactive compounds. However, the total amount ingested of bioactive compounds may not reflect the amount available for intestinal absorption, which refers the bioaccessibility of these compounds. In addition, the interaction between bioactive compounds with dietary fiber and other nutrients may influence on their bioaccesiibility and may impair the understanding of the physiological effects of this by-product’s, as prebiotic potential. In this sense, the purpose of this review was to summarize the main results obtained on the bioaccessibility of the two major bioactive compounds of fruit and vegetable by-products, polyphenols and carotenoids, in order to corroborate the biopotential of this food matrix. Additionally, attempt to elucidate the relationship between these by-products’ composition and the emerging prebiotic property reported. In general, the bioaccessibility of polyphenols and carotenoid compounds from fruit and vegetable by-products shows high variability and it is suggested that composition of food matrix is one of the mainly factors for their bioaccessibility. In addition, it is observed a promising prebiotic effect from these by-products and, with this whole matrix as substrate, the prebiotic effect may be a result of the shared action of mainly prebiotic oligo- and polysaccharides and available polyphenols and metabolites.

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 Experimental Characterization of the Drying of Kampot Red Pepper (Piper nigrum L.)

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1532
Author(s):  
Elen Morm ◽  
Khamphon Ma ◽  
Sovivort Horn ◽  
Frédéric Debaste ◽  
Benoit Haut ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Boiling Water ◽  
Red Pepper ◽  
Piper Nigrum ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Drying Conditions

The objective of this work is to provide new insights into the mechanisms taking place during the drying of the mature grains of Kampot pepper, a cultivar of pepper (Piper nigrum L.), which is produced in the Kampot Province, Cambodia. Indeed, even if the Kampot pepper is recognized for its organoleptic qualities, no research works were dedicated to the drying of its mature grains, in order to yield red pepper. Experiments with different pretreatment and drying conditions were performed. The results of these experiments were analyzed, regarding the drying kinetics, the color of the dry product, and the degradation of the bioactive compounds during the drying. Regarding these bioactive compounds, several parameters were considered: the total phenolic content, the total flavonoid content, and the piperine content. The results show that the Kampot mature pepper is prone to alterations when dried at a temperature of 55°C or 65°C: the color, the total phenolic content, and the flavonoid content are significantly altered, while the piperine content, important for the pungency of this spice, seems unaltered. Raising the temperature leads to more important degradations. However, performing a pretreatment by dipping the pepper grains into boiling water appears to significantly reduce these alterations and, concomitantly, to accelerate the drying. As a conclusion of the analysis of the results, it can be stated that, to increase the product quality, it is recommended to pretreat the pepper by dipping it into boiling water during 5 min., before drying at 55°C.

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 Characterization of rutin, phenolic compounds and antioxidant capacity of pulps and by-products of tropical fruits

2020 ◽  
Vol 9 (4) ◽  
pp. e42942812
Author(s):  
Leilanne Márcia Nogueira Oliveira ◽  
Larissa Morais Ribeiro da Silva ◽  
Ana Cristina Silva de Lima ◽  
Raimundo Rafael de Almeida ◽  
Nágila Maria Pontes Silva Ricardo ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
High Performance ◽  
Food Industry ◽  
Industrial Process ◽  
Tropical Fruits ◽  
Total Polyphenols ◽  
New Information ◽  
Total Antioxidant ◽  
By Products

In recent years the consumption of tropical fruits has increased, mainly due to their health benefits. This study aimed to identify and quantify the content of rutin using high performance liquid chromatography (HPLC) and other bioactive compounds in the pulp and in the by-products of tropical fruits from Brazil (acerola, guava, mango and caja-umbu). The levels of total polyphenols (Folin-Ciocaulteau), yellow flavonoids, anthocyanins and total antioxidant activity (ABTS method) were also analyzed. The results shows the large amount of bioactive compounds found in by-products, that have beneficial properties for health, and which are mostly wasted. The presence of rutin was observed in all pulps and by-products, but it was highest in the by-product of caja-umbu and acerola pulp. This study provides new information about the content of rutin in the pulp and by-products of tropical fruits, which is essential for future applications in the food industry. Moreover, it contributes to the recovery of by-products from the agro-industrial process.

scholarly journals The Influence of Extraction Method on the Apparent Content of Bioactive Compounds in Romanian Allium spp. Leaves

2012 ◽  
Vol 40 (1) ◽  
pp. 93 ◽  
Author(s):  
Liliana GITIN ◽  
Rodica DINICA ◽  
Raluca PARNAVEL
Keyword(s):  
Physicochemical Properties ◽  
Allium Cepa ◽  
Bioactive Compounds ◽  
Extraction Method ◽  
Food Industry ◽  
Total Phenols ◽  
Flavonoid Content ◽  
Traditional Foods ◽  
Allium Ursinum ◽  
Fresh Plant

In order to characterize the composition of bioactive compounds in Allium spp., an important source of traditional foods, analysesof their physicochemical properties, total phenols, and flavonoid content were carried out using three of the most popular Romanian leafvarieties (Allium cepa var. ‘Diamant’, ‘Rubiniu’, and Allium ursinum L.). The highest levels of bioactive compounds were detected in theleaves of Allium ursinum L., 7.2730 mg QE/ kg fresh plant and 27.8884 g GAE/100 g dry basis, respectively. This study suggests potentialgood uses of the fresh leaves of Romanian Allium spp. as condiments, ingredients or preservatives in the food industry.

scholarly journals Hazelnuts as Source of Bioactive Compounds and Health Value Underestimated Food

2019 ◽  
Vol 7 (1) ◽  
pp. 17-28
Author(s):  
MATTIA DI NUNZIO
Keyword(s):  
Bioactive Compounds ◽  
Food Industry ◽  
Dry Weight ◽  
Phenolic Antioxidants ◽  
Health Value ◽  
Important Challenge ◽  
Intervention Trials ◽  
Special Composition ◽  
By Products ◽  
Nutraceutical Properties

Hazelnut (HN) has found its way into nontraditional foods due to the recognition of its nutritional and nutraceutical properties. Among nut species, hazelnut plays a major role in human nutrition and health because of its special composition of fat (mainly oleic acid), dietary fibre, vitamins (vitamin E), minerals, phytosterols (mainly β-sitosterol), and antioxidant phenolics. In particular, lipids represent 60% of its dry weight and are mainly represented by triacylglycerols where the main fatty acids are oleic and linoleic acids. Furthermore,HN oil is an exceptional source of specific bioactive compounds as tocopherols, mainly α-tocopherol. Besides a favourable fatty acid profile and high tocopherols content, HNs are also a source of minerals and phytosterols, where potassium and β-sitosterol are the major ones. In addition, the presence of several phenolic antioxidants such as mono- and oligomericflavan 3-ols has been reported. HNs represent a very interesting food, and their nutritional and health value need to be further evidenced in intervention trials. In addition, the use of HN by-products as new functional ingredient represents an important challenge for the sector and the food industry.

scholarly journals Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products

RSC Advances ◽  
2020 ◽  
Vol 10 (28) ◽  
pp. 16783-16790
Author(s):  
Katalin Solyom ◽  
Pilar Rosales Lopez ◽  
Patricia Esquivel ◽  
Ana Lucia ◽  
Vásquez-Caicedo
Keyword(s):  
Dielectric Properties ◽  
Food Waste ◽  
Effect Of Temperature ◽  
Fruit And Vegetable ◽  
Moisture Contents ◽  
Waste Composition ◽  
By Products

If processing alters the food-waste composition, dielectric properties are affected and need to be determined for efficient microwave processes.

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