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Görüşük EM, Lalikoglu M, Aşçı YS, Bener M, Bekdeşer B, Apak R. Novel tributyl phosphate-based deep eutectic solvent: Application in microwave assisted extraction of carotenoids. Food Chem 2024; 459:140418. [PMID: 39024868 DOI: 10.1016/j.foodchem.2024.140418] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Revised: 06/25/2024] [Accepted: 07/09/2024] [Indexed: 07/20/2024]
Abstract
A contribution to the use of deep eutectic solvents (DES) and microwave-assisted extraction (MAE) was made for bioactive compounds recovery, especially those with lipophilic character, from tomato and carrot samples rich in carotenoids. For the first time, a novel deep eutectic solvent was synthesized, comprising tributyl phosphate (TBP) as a hydrogen bond acceptor and acetic acid (AcOH) as a hydrogen bond donor. The total antioxidant capacity (TAC) of tomato and carrot extracts obtained by MAE, in which optimization of operational parameters and modeling were made with the use of Box-Behnken design of the response surface methodology (RSM), was evaluated using the Cupric Reducing Antioxidant Capacity (CUPRAC) method. For the highest TAC, operational parameters that best suit the MAE procedure were set at 80 °C, 35 min, and 25 mL/2.0 g. The TAC values of extracts obtained by MAE using TBP:AcOH, 1:2 (mol/mol) were examined against those of extracts acquired by classical solvent extraction using a mixture of hexane, ethanol and acetone (H:E:A, 2:1:1 (v/v/v)) mixture. TAC of extracts in DES varied between 5.10 and 0.71 lycopene equivalents (mmol LYC kg-1). The highest extraction yield comparable to conventional organic solvents was obtained with TBP:AcOH (1:2). It was observed that, in addition to lipophilic antioxidants, some hydrophilic antioxidant compounds were partially extracted with the proposed DES. Moreover, the extracted antioxidant compounds were identified and quantified by HPLC analysis. The proposed DES and MAE process will find potential application for hydrophobic antioxidant extraction from tomatoes and carrots on an industrial scale after further studies.
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Affiliation(s)
- Emine Münevver Görüşük
- Institute of Graduate Studies and Department of Chemistry, Faculty of Engineering, Istanbul University-Cerrahpaşa, 34320, Istanbul, Türkiye
| | - Melisa Lalikoglu
- Istanbul University, Faculty of Science, Department of Chemistry, Fatih 34134, Istanbul, Türkiye
| | - Yavuz Selim Aşçı
- Istanbul University, Faculty of Science, Department of Chemistry, Fatih 34134, Istanbul, Türkiye
| | - Mustafa Bener
- Istanbul University, Faculty of Science, Department of Chemistry, Fatih 34134, Istanbul, Türkiye
| | - Burcu Bekdeşer
- Istanbul University-Cerrahpaşa, Faculty of Engineering, Department of Chemistry, Avcilar 34320, Istanbul, Türkiye.
| | - Reşat Apak
- Istanbul University-Cerrahpaşa, Faculty of Engineering, Department of Chemistry, Avcilar 34320, Istanbul, Türkiye; Turkish Academy of Sciences (TUBA), 06690 Çankaya, Ankara, Turkey.
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2
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Zheng Y, Luo X, Gao Y, Sun Z, Huang K, Gao W, Xu H, Xie L. Lycopene detection in cherry tomatoes with feature enhancement and data fusion. Food Chem 2024; 463:141183. [PMID: 39278075 DOI: 10.1016/j.foodchem.2024.141183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2024] [Revised: 08/15/2024] [Accepted: 09/05/2024] [Indexed: 09/17/2024]
Abstract
Lycopene, a biologically active phytochemical with health benefits, is a key quality indicator for cherry tomatoes. While ultraviolet/visible/near-infrared (UV/Vis/NIR) spectroscopy holds promise for large-scale online lycopene detection, capturing its characteristic signals is challenging due to the low lycopene concentration in cherry tomatoes. This study improved the prediction accuracy of lycopene by supplementing spectral data with image information through spectral feature enhancement and spectra-image fusion. The feasibility of using UV/Vis/NIR spectra and image features to predict lycopene content was validated. By enhancing spectral bands corresponding to colors correlated with lycopene, the performance of the spectral model was improved. Additionally, direct spectra-image fusion further enhanced the prediction accuracy, achieving RP2, RMSEP, and RPD as 0.95, 8.96 mg/kg, and 4.25, respectively. Overall, this research offers valuable insights into supplementing spectral data with image information to improve the accuracy of non-destructive lycopene detection, providing practical implications for online fruit quality prediction.
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Affiliation(s)
- Yuanhao Zheng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China; Key Laboratory of Intelligent Equipment and Robotics for Agriculture of Zhejiang Province, Hangzhou 310058, PR China
| | - Xuan Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China; Key Laboratory of On-Site Processing Equipment for Agricultural Products, Ministry of Agriculture and Rural Affairs, Hangzhou 310058, PR China
| | - Yuan Gao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China; Key Laboratory of Intelligent Equipment and Robotics for Agriculture of Zhejiang Province, Hangzhou 310058, PR China; Key Laboratory of On-Site Processing Equipment for Agricultural Products, Ministry of Agriculture and Rural Affairs, Hangzhou 310058, PR China
| | - Zhizhong Sun
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou 311300, PR China
| | - Kang Huang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA
| | - Weilu Gao
- Department of Electrical and Computer Engineering, The University of Utah, 201 Presidents' Cir, Salt Lake City, UT 84112, USA
| | - Huirong Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China; Key Laboratory of Intelligent Equipment and Robotics for Agriculture of Zhejiang Province, Hangzhou 310058, PR China; Key Laboratory of On-Site Processing Equipment for Agricultural Products, Ministry of Agriculture and Rural Affairs, Hangzhou 310058, PR China
| | - Lijuan Xie
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China; Key Laboratory of Intelligent Equipment and Robotics for Agriculture of Zhejiang Province, Hangzhou 310058, PR China.
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3
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Fernandez‐Pan I, Horvitz S, Ibañez FC, Arroqui C, Beriain MJ, Virseda P. Extra-virgin olive oil enriched with lycopene: From industrial tomato by-products to consumer. Food Sci Nutr 2024; 12:5815-5823. [PMID: 39139944 PMCID: PMC11317748 DOI: 10.1002/fsn3.4224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 04/26/2024] [Accepted: 05/01/2024] [Indexed: 08/15/2024] Open
Abstract
Lycopene is usually extracted from the by-product of the tomato industry using organic solvents (OS) in combination with a physical technique. An emerging physical technique is high-pressure processing (HPP). This study aims to find a method by applying a green solvent (edible vegetable oils) in an HPP-assisted solid-liquid extraction. Three dosages of tomato by-product (10%, 20%, and 40%, w/v) were tested using OS, sunflower oil (RSO), and extra-virgin olive oil (EVOO). Lycopene recovery increased with the ratio of by-product to oil, particularly when using EVOO. In another stage of the study, consumers evaluated EVOO that contained two doses of tomato by-product (10% and 20%, w/v). Consumers preferred the EVOO from 10% tomato by-product ratio over that with 20%. Additionally, 83.8% of consumers stated that enriched oil could be deemed beneficial for health. The proposed method considers the fundamental principles of the circular economy and practical industrial scenario to recover lycopene from tomato by-product.
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Affiliation(s)
| | - Sandra Horvitz
- IS‐Food Research Institute, Public University of NavarrePamplonaSpain
| | | | - Cristina Arroqui
- IS‐Food Research Institute, Public University of NavarrePamplonaSpain
| | | | - Paloma Virseda
- IS‐Food Research Institute, Public University of NavarrePamplonaSpain
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4
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Jiménez Bolaño DC, Insuasty D, Rodríguez Macías JD, Grande-Tovar CD. Potential Use of Tomato Peel, a Rich Source of Lycopene, for Cancer Treatment. Molecules 2024; 29:3079. [PMID: 38999031 PMCID: PMC11243680 DOI: 10.3390/molecules29133079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Revised: 06/22/2024] [Accepted: 06/24/2024] [Indexed: 07/14/2024] Open
Abstract
Tomatoes are well known for their impressive nutritional value among vegetables. However, the industrial processing of tomatoes generates a significant amount of waste. Specifically, 10% to 18% of the raw materials used in tomato processing become waste. This waste can seriously affect ecosystems, such as freshwater bodies, wetlands, rivers, and other natural environments, if not properly managed. Interestingly, tomato waste, specifically the skin, contains lycopene, a potent antioxidant and antimutagenic that offers a range of health benefits. This makes it a valuable ingredient in industries such as food and cosmetics. In addition, researchers are exploring the potential of lycopene in the treatment of various types of cancer. This systematic review, guided by the PRISMA 2020 methodology, examined studies exploring the possibility of tomato peel as a source of lycopene and carotenoids for cancer treatment. The findings suggest that tomato peel extracts exhibit promising anticancer properties, underscoring the need for further investigation of possible therapeutic applications. The compiled literature reveals significant potential for using tomato peel to create new cancer treatments, which could potentially revolutionize the field of oncology. This underscores the importance of continued research and exploration, emphasizing the urgency and importance of the scientific community's contribution to this promising area of study.
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Affiliation(s)
- Diana Carolina Jiménez Bolaño
- Grupo de Investigación de Fotoquímica y Fotobiología, Universidad del Atlántico, Carrera 30 Número 8-49, Puerto Colombia 081008, Colombia
| | - Daniel Insuasty
- Departamento de Química y Biología, División de Ciencias Básicas, Universidad del Norte, Km 5 Vía Puerto Colombia, Barranquilla 081007, Colombia
| | - Juan David Rodríguez Macías
- Programa de Medicina, Facultad de Ciencias de la Salud, Universidad Libre, Km 5 Vía Puerto Colombia, Barranquilla 081007, Colombia
| | - Carlos David Grande-Tovar
- Grupo de Investigación de Fotoquímica y Fotobiología, Universidad del Atlántico, Carrera 30 Número 8-49, Puerto Colombia 081008, Colombia
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5
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Hasan MM, Islam MR, Haque AR, Kabir MR, Khushe KJ, Hasan SMK. Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review. BIORESOUR BIOPROCESS 2024; 11:10. [PMID: 38647952 PMCID: PMC10991904 DOI: 10.1186/s40643-023-00722-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Accepted: 12/21/2023] [Indexed: 04/25/2024] Open
Abstract
A significant portion of the human diet is comprised of fruits, which are consumed globally either raw or after being processed. A huge amount of waste and by-products such as skins, seeds, cores, rags, rinds, pomace, etc. are being generated in our homes and agro-processing industries every day. According to previous statistics, nearly half of the fruits are lost or discarded during the entire processing chain. The concern arises when those wastes and by-products damage the environment and simultaneously cause economic losses. There is a lot of potential in these by-products for reuse in a variety of applications, including the isolation of valuable bioactive ingredients and their application in developing healthy and functional foods. The development of novel techniques for the transformation of these materials into marketable commodities may offer a workable solution to this waste issue while also promoting sustainable economic growth from the bio-economic viewpoint. This approach can manage waste as well as add value to enterprises. The goal of this study is twofold based on this scenario. The first is to present a brief overview of the most significant bioactive substances found in those by-products. The second is to review the current status of their valorization including the trends and techniques, safety assessments, sensory attributes, and challenges. Moreover, specific attention is drawn to the future perspective, and some solutions are discussed in this report.
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Affiliation(s)
- Md Mehedi Hasan
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - Md Rakibul Islam
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - Ahmed Redwan Haque
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - Md Raihan Kabir
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - Khursheda Jahan Khushe
- Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - S M Kamrul Hasan
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh.
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6
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Rodriguez-Amaya DB, Esquivel P, Meléndez-Martínez AJ. Comprehensive Update on Carotenoid Colorants from Plants and Microalgae: Challenges and Advances from Research Laboratories to Industry. Foods 2023; 12:4080. [PMID: 38002140 PMCID: PMC10670565 DOI: 10.3390/foods12224080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 11/03/2023] [Accepted: 11/04/2023] [Indexed: 11/26/2023] Open
Abstract
The substitution of synthetic food dyes with natural colorants continues to be assiduously pursued. The current list of natural carotenoid colorants consists of plant-derived annatto (bixin and norbixin), paprika (capsanthin and capsorubin), saffron (crocin), tomato and gac fruit lycopene, marigold lutein, and red palm oil (α- and β-carotene), along with microalgal Dunaliella β-carotene and Haematococcus astaxanthin and fungal Blakeslea trispora β-carotene and lycopene. Potential microalgal sources are being sought, especially in relation to lutein, for which commercial plant sources are lacking. Research efforts, manifested in numerous reviews and research papers published in the last decade, have been directed to green extraction, microencapsulation/nanoencapsulation, and valorization of processing by-products. Extraction is shifting from conventional extraction with organic solvents to supercritical CO2 extraction and different types of assisted extraction. Initially intended for the stabilization of the highly degradable carotenoids, additional benefits of encapsulation have been demonstrated, especially the improvement of carotenoid solubility and bioavailability. Instead of searching for new higher plant sources, enormous effort has been directed to the utilization of by-products of the fruit and vegetable processing industry, with the application of biorefinery and circular economy concepts. Amidst enormous research activities, however, the gap between research and industrial implementation remains wide.
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Affiliation(s)
- Delia B. Rodriguez-Amaya
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil
| | - Patricia Esquivel
- Centro Nacional de Ciencia y Tecnología (CITA), Universidad de Costa Rica, San José 11501, Costa Rica;
- Escuela de Tecnología de Alimentos, Universidad de Costa Rica, San José 11501, Costa Rica
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7
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Silva PBVD, Brenelli LB, Mariutti LRB. Waste and by-products as sources of lycopene, phytoene, and phytofluene - Integrative review with bibliometric analysis. Food Res Int 2023; 169:112838. [PMID: 37254412 DOI: 10.1016/j.foodres.2023.112838] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 04/03/2023] [Accepted: 04/12/2023] [Indexed: 06/01/2023]
Abstract
Food loss and waste are severe social, economic, and environmental issues. An example is the incorrect handling of waste or by-products used to obtain bioactive compounds, such as carotenoids. This review aimed to present a comprehensive overview of research on lycopene, phytoene, and phytofluene obtained from waste and by-products. In this study, an integrative literature approach was coupled with bibliometric analysis to provide a broad perspective of the topic. PRISMA guidelines were used to search studies in the Web of Science database systematically. Articles were included if (1) employed waste or by-products to obtain lycopene, phytoene, and phytofluene or (2) performed applications of the carotenoids previously extracted from waste sources. Two hundred and four articles were included in the study, and the prevalent theme was research on the recovery of lycopene from tomato processing. However, the scarcity of studies on colorless carotenoids (phytoene and phytofluene) was evidenced, although these are generally associated with lycopene. Different technologies were used to extract lycopene from plant matrices, with a clear current trend toward choosing environmentally friendly alternatives. Microbial production of carotenoids from various wastes is a highly competitive alternative to conventional processes. The results described here can guide future forays into the subject, especially regarding research on phytoene and phytofluene, potential and untapped sources of carotenoids from waste and by-products, and in choosing more efficient, safe, and environmentally sustainable extraction protocols.
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Affiliation(s)
- Pedro Brivaldo Viana da Silva
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | | | - Lilian Regina Barros Mariutti
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil.
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8
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Coelho MC, Rodrigues AS, Teixeira JA, Pintado ME. Integral valorisation of tomato by-products towards bioactive compounds recovery: Human health benefits. Food Chem 2023; 410:135319. [PMID: 36634564 DOI: 10.1016/j.foodchem.2022.135319] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 12/03/2022] [Accepted: 12/22/2022] [Indexed: 12/31/2022]
Abstract
The tomato processing industry is one of the world's most important markets. This industry aims to optimise production, minimise energy costs and waste streams while ensuring high-quality products. This sector produces substantial amounts of by-products frequently disposed of as waste rather than reintroducing them with a new intent into the supply chain. However, these by-products are rich in bioactive compounds (BC), including carotenoids, fibre, which exhibit antioxidant, anti-inflammatory and chemopreventive properties, and cardiovascular protection. Reusing these compounds is favourable to reducing the environmental impact and enables the development of added-value products with various possible uses such as food and feed additives, nutraceuticals, cosmeceuticals, etc. This review summarises relevant issues towards the recovery and valorisation of BC from industrial tomato by-products within a circular economy context.
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Affiliation(s)
- M C Coelho
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - A S Rodrigues
- Centre for Toxicogenomics and Human Health, Genetics, Oncology and Human Toxicology, NOVA Medical School/Faculdade de Ciências Médicas, Universidade Nova de Lisboa, Lisbon, Portugal
| | - J A Teixeira
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Braga/Guimarães, Portugal
| | - M E Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
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9
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A Comprehensive Overview of Tomato Processing By-Product Valorization by Conventional Methods versus Emerging Technologies. Foods 2022; 12:foods12010166. [PMID: 36613382 PMCID: PMC9818577 DOI: 10.3390/foods12010166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/21/2022] [Accepted: 12/22/2022] [Indexed: 12/31/2022] Open
Abstract
The tomato processing industry can be considered one of the most widespread food manufacturing industries all over the world, annually generating considerable quantities of residue and determining disposal issues associated not only with the wasting of invaluable resources but also with the rise of significant environmental burdens. In this regard, previous studies have widely ascertained that tomato by-products are still rich in valuable compounds, which, once recovered, could be utilized in different industrial sectors. Currently, conventional solvent extraction is the most widely used method for the recovery of these compounds from tomato pomace. Nevertheless, several well-known drawbacks derive from this process, including the use of large quantities of solvents and the difficulties of utilizing the residual biomass. To overcome these limitations, the recent advances in extraction techniques, including the modification of the process configuration and the use of complementary novel methods to modify or destroy vegetable cells, have greatly and effectively influenced the recovery of different compounds from plant matrices. This review contributes a comprehensive overview on the valorization of tomato processing by-products with a specific focus on the use of "green technologies", including high-pressure homogenization (HPH), pulsed electric fields (PEF), supercritical fluid (SFE-CO2), ultrasounds (UAE), and microwaves (MAE), suitable to enhancing the extractability of target compounds while reducing the solvent requirement and shortening the extraction time. The effects of conventional processes and the application of green technologies are critically analyzed, and their effectiveness on the recovery of lycopene, polyphenols, cutin, pectin, oil, and proteins from tomato residues is discussed, focusing on their strengths, drawbacks, and critical factors that contribute to maximizing the extraction yields of the target compounds. Moreover, to follow the "near zero discharge concept", the utilization of a cascade approach to recover different valuable compounds and the exploitation of the residual biomass for biogas generation are also pointed out.
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10
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Lu S, Chen S, Li H, Paengkoum S, Taethaisong N, Meethip W, Surakhunthod J, Sinpru B, Sroichak T, Archa P, Thongpea S, Paengkoum P. Sustainable Valorization of Tomato Pomace ( Lycopersicon esculentum) in Animal Nutrition: A Review. Animals (Basel) 2022; 12:3294. [PMID: 36496814 PMCID: PMC9736048 DOI: 10.3390/ani12233294] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 11/16/2022] [Accepted: 11/22/2022] [Indexed: 11/29/2022] Open
Abstract
Under the background of the current shortage of feed resources, especially the shortage of protein feed, attempts to develop and utilize new feed resources are constantly being made. If the tomato pomace (TP) produced by industrial processing is used improperly, it will not only pollute the environment, but also cause feed resources to be wasted. This review summarizes the nutritional content of TP and its use and impact in animals as an animal feed supplement. Tomato pomace is a by-product of tomato processing, divided into peel, pulp, and tomato seeds, which are rich in proteins, fats, minerals, fatty acids, and amino acids, as well as antioxidant bioactive compounds, such as lycopene, beta-carotenoids, tocopherols, polyphenols, and terpenes. There are mainly two forms of feed: drying and silage. Tomato pomace can improve animal feed intake and growth performance, increase polyunsaturated fatty acids (PUFA) and PUFA n-3 content in meat, improve meat color, nutritional value, and juiciness, enhance immunity and antioxidant capacity of animals, and improve sperm quality. Lowering the rumen pH and reducing CH4 production in ruminants promotes the fermentation of rumen microorganisms and improves economic efficiency. Using tomato pomace instead of soybean meal as a protein supplement is a research hotspot in the animal husbandry industry, and further research should focus on the processing technology of TP and its large-scale application in feed.
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Affiliation(s)
- Shengyong Lu
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Muang, Nakhon Ratchasima 30000, Thailand
| | - Shengchang Chen
- Institute of Animal Nutrition and Feed Science, Guizhou University, Guiyang 550025, China
| | - Haixia Li
- Animal Nutrition and Technology Quality Control R&D Department, Guizhou Province Chuanpai Feed Co., Ltd., Guiyang 550201, China
| | - Siwaporn Paengkoum
- Program in Agriculture, Faculty of Science and Technology, Nakhon Ratchasima Rajabhat University, Muang, Nakhon Ratchasima 30000, Thailand
| | - Nittaya Taethaisong
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Muang, Nakhon Ratchasima 30000, Thailand
| | - Weerada Meethip
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Muang, Nakhon Ratchasima 30000, Thailand
| | - Jariya Surakhunthod
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Muang, Nakhon Ratchasima 30000, Thailand
| | - Boontum Sinpru
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Muang, Nakhon Ratchasima 30000, Thailand
| | - Thakun Sroichak
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Muang, Nakhon Ratchasima 30000, Thailand
| | - Pawinee Archa
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Muang, Nakhon Ratchasima 30000, Thailand
| | - Sorasak Thongpea
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Muang, Nakhon Ratchasima 30000, Thailand
| | - Pramote Paengkoum
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Muang, Nakhon Ratchasima 30000, Thailand
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11
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Szabo K, Mitrea L, Călinoiu LF, Teleky BE, Martău GA, Plamada D, Pascuta MS, Nemeş SA, Varvara RA, Vodnar DC. Natural Polyphenol Recovery from Apple-, Cereal-, and Tomato-Processing By-Products and Related Health-Promoting Properties. Molecules 2022; 27:7977. [PMID: 36432076 PMCID: PMC9697562 DOI: 10.3390/molecules27227977] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/09/2022] [Accepted: 11/11/2022] [Indexed: 11/19/2022] Open
Abstract
Polyphenols of plant origin are a broad family of secondary metabolites that range from basic phenolic acids to more complex compounds such as stilbenes, flavonoids, and tannins, all of which have several phenol units in their structure. Considerable health benefits, such as having prebiotic potential and cardio-protective and weight control effects, have been linked to diets based on polyphenol-enriched foods and plant-based products, indicating the potential role of these substances in the prevention or treatment of numerous pathologies. The most representative phenolic compounds in apple pomace are phloridzin, chlorogenic acid, and epicatechin, with major health implications in diabetes, cancer, and cardiovascular and neurocognitive diseases. The cereal byproducts are rich in flavonoids (cyanidin 3-glucoside) and phenolic acids (ferulic acid), all with significant results in reducing the incidence of noncommunicable diseases. Quercetin, naringenin, and rutin are the predominant phenolic molecules in tomato by-products, having important antioxidant and antimicrobial activities. The present understanding of the functionality of polyphenols in health outcomes, specifically, noncommunicable illnesses, is summarized in this review, focusing on the applicability of this evidence in three extensive agrifood industries (apple, cereal, and tomato processing). Moreover, the reintegration of by-products into the food chain via functional food products and personalized nutrition (e.g., 3D food printing) is detailed, supporting a novel direction to be explored within the circular economy concept.
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Affiliation(s)
- Katalin Szabo
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Laura Mitrea
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Lavinia Florina Călinoiu
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Bernadette-Emőke Teleky
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Gheorghe Adrian Martău
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Diana Plamada
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Mihaela Stefana Pascuta
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Silvia-Amalia Nemeş
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Rodica-Anita Varvara
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
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12
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Cengiz NÜ, Yildirir E, Sağlam M, Yüksel M, Ballice L. Hydrogen and methane production from tomato processing plant waste by hydrothermal gasification. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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13
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Recovery of Antioxidants from Tomato Seed Industrial Wastes by Microwave-Assisted and Ultrasound-Assisted Extraction. Foods 2022; 11:foods11193068. [PMID: 36230144 PMCID: PMC9562903 DOI: 10.3390/foods11193068] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/26/2022] [Accepted: 09/28/2022] [Indexed: 11/26/2022] Open
Abstract
Tomato seed (TS) wastes are obtained in large amounts from the tomato processing industry. In this work, microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) of antioxidant compounds from TS were optimized by using response surface methodology. The effect of MAE and UAE main extraction parameters was studied on total phenolic content (TPC) and antioxidant activity (DPPH) responses. Antioxidant, structural, morphological, and thermal properties of MAE and UAE extracts were evaluated. A great influence of ethanol concentration was observed in both extraction methods. Optimal MAE conditions were determined as 15 min, 80 °C, 63% ethanol and 80 mL, with a desirability value of 0.914, whereas 15 min, 61% ethanol and 85% amplitude (desirability = 0.952) were found as optimal conditions for UAE. MAE extracts exhibited higher TPC and antioxidant activity values compared to UAE (1.72 ± 0.04 and 1.61 ± 0.03 mg GAE g TS−1 for MAE and UAE, respectively). Thermogravimetric analysis (TGA) results suggested the presence of some high molecular weight compounds in UAE extracts. Chlorogenic acid, rutin and naringenin were identified and quantified by HPLC-DAD-MS as the main polyphenols found by MAE and UAE, showing MAE extracts higher individual phenolics content (1.11–2.99 mg 100 g TS−1). MAE and UAE have shown as effective green techniques for extracting bioactive molecules with high antioxidant activity from TS with high potential to be scaled-up for valorizing of TS industrial wastes.
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14
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15
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Alsaleh A, Aleisa E. Triple Bottom-Line Evaluation of the Production of Animal Feed from Food Waste: A Life Cycle Assessment. WASTE AND BIOMASS VALORIZATION 2022; 14:1169-1195. [PMID: 36091663 PMCID: PMC9442596 DOI: 10.1007/s12649-022-01914-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Accepted: 08/18/2022] [Indexed: 06/15/2023]
Abstract
This study applies a triple bottom line (TBL) framework that incorporates the environmental, economic, and social impacts of producing animal feed from food waste (FW) collected at the post-consumption stage of the food supply chain. The environmental bottom line (BL) is conducted using life cycle assessment (LCA), the economic BL is calculated using the net present value (NPV), while the social BL is assessed using the strengths, weaknesses, opportunities, and threats (SWOT) analysis. The results within the environmental BL indicate that at a 13.8% recovery rate, animal feed produced from a ton of FW saves 0.33 m2 equivalent of crop land but requires 3.5 tons of water compared to 0.9 tons and 0.78 tons for landfilling and incineration for FW treatment respectively. In addition, the production of animal feed from one ton of FW emits 1064.6 kg CO2-eq, compared to 823.6 kg CO2-eq using landfilling and 781.9 kg CO2-eq when incinerated. The economic BL indicates a profit of $3.65/ton from incinerating FW, compared to cost of $93.8 and $137.6 per ton for animal feed production and landfilling of FW respectively. The analytic hierarchy process (AHP) is applied to integrate the TBL scores and rank the scenarios accordingly. AHP recommends animal feed and incineration over landfilling by a fourfold higher score. A simulation using an augmented simplex lattice mixture (ASLM) design recommends incineration with energy recovery over animal feed production from FW collected at the consumer stage. Sensitivity analysis indicates that the production of animal feed from FW is environmentally feasible if the safe recovery rate exceeds 48%, is which possible for FW collected at early stages of the food supply chain.
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Affiliation(s)
- Alla Alsaleh
- Industrial and Management Systems Engineering Department, Kuwait University, 13060 Safat, Kuwait
| | - Esra Aleisa
- Industrial and Management Systems Engineering Department, Kuwait University, 13060 Safat, Kuwait
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16
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Kumar S, Rajan A, Sunil CK, Radhakrishnan M, Rawson A. Recent Advances in The Utilization of Industrial Byproduct and Wastes Generated at Different Stages of Tomato Processing: Status Report. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sumit Kumar
- Centre of Excellence for Non‐Thermal Processing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
- Department of Food Safety and Quality Testing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
| | - Anbarasan Rajan
- Centre of Excellence for Non‐Thermal Processing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
| | - C. K. Sunil
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Thanjavur India
| | - Mahendran Radhakrishnan
- Centre of Excellence for Non‐Thermal Processing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
| | - Ashish Rawson
- Centre of Excellence for Non‐Thermal Processing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
- Department of Food Safety and Quality Testing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
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17
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Solaberrieta I, Mellinas AC, Espagnol J, Hamzaoui M, Jiménez A, Garrigós MC. Valorization of Tomato Seed By-Products as a Source of Fatty Acids and Bioactive Compounds by Using Advanced Extraction Techniques. Foods 2022; 11:foods11162408. [PMID: 36010408 PMCID: PMC9407203 DOI: 10.3390/foods11162408] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Revised: 08/07/2022] [Accepted: 08/09/2022] [Indexed: 01/22/2023] Open
Abstract
In this work, lipids and bioactive compounds from tomato seed by-products were extracted and compared by using advanced extraction techniques, such as microwave-assisted extraction (MAE) and supercritical fluid extraction (SFE). The influence of different extraction parameters, including extraction temperature (T), time (t) and solvent volume (V) for MAE as well as extraction temperature (T), pressure (P) and flow rate (F) for SFE-CO2, was evaluated on tomato seed oil (TSO) yield and fatty acids composition using response surface methodology (RSM). Optimum extraction conditions for MAE were 56.2 °C, 29.0 min, and 67.6 mL, whereas conditions of 60.2 °C, 400.0 bar, and 64.6 g min−1 were found for SFE-CO2. Under these conditions, higher TSO extraction yields were obtained by MAE compared to SFE-CO2 (25.3 wt% and 16.9 wt%, respectively), while similar fatty acids profiles were found by GC in terms of FAMEs composition: methyl palmitate, methyl stearate, methyl oleate, and methyl linoleate, accounting for around 80 wt% of unsaturated fatty acids. TSO MAE extracts showed high DPPH• radical scavenging activity which was related to the presence of tocopherols; in particular γ-tocopherol, which was found as the dominant homologue (260.3 ± 0.6 mg kgTS−1) followed by a lower amount of α-tocopherol (6.53 ± 0.12 mg kgTS−1) by HPLC-DAD. The obtained results suggested that tomato seeds are an interesting source of bioactive compounds with potential use in a wide range of nutritional and food applications, increasing the added value of this by-product, which is currently underexploited.
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Affiliation(s)
- Ignacio Solaberrieta
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, San Vicente del Raspeig, ES-03690 Alicante, Spain
| | - Ana Cristina Mellinas
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, San Vicente del Raspeig, ES-03690 Alicante, Spain
| | - Jérémy Espagnol
- Biomass Valorisation Platform, Celabor s.c.r.l., Avenue du Parc 38, 4650 Herve, Belgium
| | - Mahmoud Hamzaoui
- Biomass Valorisation Platform, Celabor s.c.r.l., Avenue du Parc 38, 4650 Herve, Belgium
| | - Alfonso Jiménez
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, San Vicente del Raspeig, ES-03690 Alicante, Spain
| | - María Carmen Garrigós
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, San Vicente del Raspeig, ES-03690 Alicante, Spain
- Correspondence:
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18
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Popescu M, Iancu P, Plesu V, Todasca MC, Isopencu GO, Bildea CS. Valuable Natural Antioxidant Products Recovered from Tomatoes by Green Extraction. Molecules 2022; 27:4191. [PMID: 35807434 PMCID: PMC9268186 DOI: 10.3390/molecules27134191] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 06/22/2022] [Accepted: 06/26/2022] [Indexed: 02/01/2023] Open
Abstract
Lycopene, β-carotene and ω-fatty acids are major compounds in tomatoes with known antioxidant activity, capable of preventing health disorders. The identification of potential natural sources of antioxidants, extraction efficiencies and antioxidant activity assessments are essential to promote such products to be used in the food, pharmaceutical or cosmetic industries. This work presents four added-value products recovered from tomatoes: pigmented solid oleoresin, pigmented oil and two raw extracts from supercritical and Soxhlet extraction. Different parameters including the matrices of tomatoes, extraction methods, green solvents and operating parameters were varied to obtain extracts with different qualities. Extract analysis was performed using UV-VIS, FT-IR, GC-MS, Folin-Ciocalteu and DPPH methods. The highest-quality extract was the solid oleoresin obtained from pomace using supercritical CO2 extraction at 450 bar, 70 °C and 11 kg/h: 1016.94 ± 23.95 mg lycopene/100 g extract, 154.87 ± 16.12 mg β-carotene/100 g extract, 35.25 ± 0.14 mg GAE/g extract and 67.02 ± 5.11% inhibition DPPH. The economic feasibility of the three extraction processes (1:10:100 kg dried pomace/batch as scalability criterion) was evaluated. The most profitable was the supercritical extraction process at the highest capacity, which produces pigmented solid oleoresin and oil with high content of lycopene valorized with a high market price, using natural food waste (pomace).
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Affiliation(s)
- Mihaela Popescu
- Department of Chemical and Biochemical Engineering, University POLITEHNICA of Bucharest, 1, Gh. Polizu Street, Building A, Room A056, RO-011061 Bucharest, Romania; (M.P.); (V.P.); (G.O.I.); (C.S.B.)
| | - Petrica Iancu
- Department of Chemical and Biochemical Engineering, University POLITEHNICA of Bucharest, 1, Gh. Polizu Street, Building A, Room A056, RO-011061 Bucharest, Romania; (M.P.); (V.P.); (G.O.I.); (C.S.B.)
| | - Valentin Plesu
- Department of Chemical and Biochemical Engineering, University POLITEHNICA of Bucharest, 1, Gh. Polizu Street, Building A, Room A056, RO-011061 Bucharest, Romania; (M.P.); (V.P.); (G.O.I.); (C.S.B.)
| | - Maria Cristina Todasca
- Department of Organic Chemistry Costin Nenitescu, University POLITEHNICA of Bucharest, 1, Gh. Polizu Street, Building P, Room 014-015, RO-011061 Bucharest, Romania;
| | - Gabriela Olimpia Isopencu
- Department of Chemical and Biochemical Engineering, University POLITEHNICA of Bucharest, 1, Gh. Polizu Street, Building A, Room A056, RO-011061 Bucharest, Romania; (M.P.); (V.P.); (G.O.I.); (C.S.B.)
| | - Costin Sorin Bildea
- Department of Chemical and Biochemical Engineering, University POLITEHNICA of Bucharest, 1, Gh. Polizu Street, Building A, Room A056, RO-011061 Bucharest, Romania; (M.P.); (V.P.); (G.O.I.); (C.S.B.)
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19
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Szabo K, Teleky BE, Ranga F, Roman I, Khaoula H, Boudaya E, Ltaief AB, Aouani W, Thiamrat M, Vodnar DC. Carotenoid Recovery from Tomato Processing By-Products through Green Chemistry. Molecules 2022; 27:3771. [PMID: 35744898 PMCID: PMC9231286 DOI: 10.3390/molecules27123771] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 06/02/2022] [Accepted: 06/10/2022] [Indexed: 01/18/2023] Open
Abstract
The recovery of bioactive compounds from agro-industry-derived by-products sustains circular economy principles by encouraging maximized recycling and minimized waste. Tomato processing by-products are abundant in carotenoids, which have several health-promoting properties, and their reintegration into functional food products represents a major interest for scientists and manufacturers. In the present study, carotenoids were recovered from tomato processing by-products based on the principles of green chemistry by using generally recognized as safe (GRAS) solvents, freeze-drying as pretreatment, and ultrasound in the recovery procedure. Spectrophotometric measurements and HPLC were used to identify and quantify total and individual carotenoids from the extracts. The highest values for lycopene (1324.89 µg/g dw) were obtained when ethyl lactate was applied as a solvent, followed by ethyl acetate with slightly smaller differences (1313.54 µg/g dw). The extracts obtained from freeze-dried samples presented significantly lower amounts of lycopene, indicating that carotenoids are highly susceptible to degradation during lyophilization. Flaxseed, grape seed, and hempseed oils were enriched with carotenoids and their rheological measurements showed favorable viscoelastic properties, especially hempseed and flaxseed oil, with viscosity under 50 mPa·s. Considering the results and the economic perspective of carotenoid recovery from tomato processing by-products, ethyl acetate is suitable, sustainable, and environmentally friendly for carotenoid extraction.
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Affiliation(s)
- Katalin Szabo
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania
| | - Bernadette-Emőke Teleky
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania
| | - Floricuta Ranga
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania
| | - Ioana Roman
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania
| | - Hattab Khaoula
- Institute of Biotechnology of Sfax, University of Sfax, 90 Ave Mohamed V, Tunis 1002, Tunisia
| | - Emna Boudaya
- Institute of Biotechnology of Sfax, University of Sfax, 90 Ave Mohamed V, Tunis 1002, Tunisia
| | - Amina Ben Ltaief
- Institute of Biotechnology of Sfax, University of Sfax, 90 Ave Mohamed V, Tunis 1002, Tunisia
| | - Wael Aouani
- Institute of Biotechnology of Sfax, University of Sfax, 90 Ave Mohamed V, Tunis 1002, Tunisia
| | - Mangkorn Thiamrat
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania
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20
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Nelluri P, Venkatesh T, Kothakota A, Pandiselvam R, Garg R, Eswaran V, Vaddevolu UBP, Venkatesh R, Mousavi Khaneghah A. Recent advances in non‐thermal and thermal processing of Jackfruit (
Artocarpus heterophyllus Lam)
: an updated review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Puja Nelluri
- Department of Agriculture and Food Engineering Indian Institute of Technology Kharagpur West Beng India
| | - T. Venkatesh
- Agro‐Processing & Technology Division, CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum‐695019 Kerala India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad‐201 001 India
| | - Anjineyulu Kothakota
- Agro‐Processing & Technology Division, CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum‐695019 Kerala India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad‐201 001 India
| | - R. Pandiselvam
- Physiology, Biochemistry, and Post‐harvest Technology Division, ICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India
| | - Ramandeep Garg
- Department of Computer Information Systems University of Malta Msida MSD Malta
| | - Vishnu Eswaran
- Agro‐Processing & Technology Division, CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum‐695019 Kerala India
| | - Uday Bhanu Prakash Vaddevolu
- Department of Agricultural and Biosystems Engineering North Dakota State University 1221 Albrecht Boulevard Farg ND USA
| | - R. Venkatesh
- Agro‐Processing & Technology Division, CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum‐695019 Kerala India
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering University of Campinas (UNICAMP) Campinas, Sao Paulo Brazil
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21
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Hamdan N, Lee CH, Wong SL, Fauzi CENCA, Zamri NMA, Lee TH. Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress. Molecules 2022; 27:1101. [PMID: 35164369 PMCID: PMC8839884 DOI: 10.3390/molecules27031101] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 01/23/2022] [Accepted: 01/31/2022] [Indexed: 11/29/2022] Open
Abstract
Fresh fruits and vegetable products are easily perishable during postharvest handling due to enzymatic browning reactions. This phenomenon has contributed to a significant loss of food quality and appearance. Thus, a safe and effective alternative method from natural sources is needed to tackle enzymatic browning prevention. The capabilities of natural anti-browning agents derived from plant- and animal-based resources in inhibiting enzymatic activity have been demonstrated in the literature. Some also possess strong antioxidants properties. This review aims to summarize a recent investigation regarding the use of natural anti-browning extracts from different sources for controlling the browning. The potential applications of genome-editing in preventing browning activity and improving postharvest quality is also discussed. Moreover, the patents on the anti-browning extract from natural sources is also presented in this review. The information reviewed here could provide new insights, contributing to the development of natural anti-browning extracts and genome-editing techniques for the prevention of food browning.
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Affiliation(s)
- Norfadilah Hamdan
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia; (N.H.); (C.H.L.); (S.L.W.); (C.E.N.C.A.F.); (N.M.A.Z.)
| | - Chia Hau Lee
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia; (N.H.); (C.H.L.); (S.L.W.); (C.E.N.C.A.F.); (N.M.A.Z.)
| | - Syie Luing Wong
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia; (N.H.); (C.H.L.); (S.L.W.); (C.E.N.C.A.F.); (N.M.A.Z.)
- Department of Matem’atica Aplicada, Ciencia e Ingeniería de Materiales y Tecnología Electronica, Universidad Rey Juan Carlos, C/Tulip’an s/n, M´ostoles, 28933 Madrid, Spain
| | - Che Ellysa Nurshafika Che Ahmad Fauzi
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia; (N.H.); (C.H.L.); (S.L.W.); (C.E.N.C.A.F.); (N.M.A.Z.)
| | - Nur Mirza Aqilah Zamri
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia; (N.H.); (C.H.L.); (S.L.W.); (C.E.N.C.A.F.); (N.M.A.Z.)
| | - Ting Hun Lee
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia; (N.H.); (C.H.L.); (S.L.W.); (C.E.N.C.A.F.); (N.M.A.Z.)
- Innovation Centre in Agritechnology for Advanced Bioprocessing (ICA), Universiti Teknologi Malaysia, Pagoh 84600, Johor, Malaysia
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22
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Yagci S, Calıskan R, Gunes ZS, Capanoglu E, Tomas M. Impact of tomato pomace powder added to extruded snacks on the in vitro gastrointestinal behaviour and stability of bioactive compounds. Food Chem 2022; 368:130847. [PMID: 34450500 DOI: 10.1016/j.foodchem.2021.130847] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 08/07/2021] [Accepted: 08/09/2021] [Indexed: 11/04/2022]
Abstract
In this study, extruded snacks enriched with tomato pomace powder (TPP) at ratios of 5, 10, 15, and 20% (w/w) were prepared based on some preliminary experiments. The effect of tomato pomace addition to extruded snacks on the total phenolic content, total antioxidant capacity, contents of lycopene and phenolics, as well as their in vitro bioaccessibility; and additionally, physical, textural and sensory properties of the samples were investigated. According to the results, increasing levels of TPP in snacks significantly increased the content of individual phenolics including gallic acid, protocatechuic acid, 2,5-dihydroxybenzoic acid, chlorogenic acid, rutin and quercetin. Similarly, increased amount of TPP in snacks enhanced the bioaccessible protocatechuic acid, chlorogenic acid, rutin and quercetin as well as lycopene (p < 0.05). TPP incorporated snacks displayed lower expansion indices, water absorption index (WAI) and water solubility index (WSI) and lightness; but had higher hardness, redness and yellowness values than the control. However, snacks had acceptable physical and sensory properties when enriched with 10% of TPP. The results suggest that tomato pomace can be added as a functional ingredient to improve the nutritional value of snack products.
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Affiliation(s)
- Sibel Yagci
- Department of Food Engineering, Karamanoğlu Mehmetbey University, 70100 Karaman, Turkey; Department of Food Engineering, Balıkesir University, 10145 Balıkesir, Turkey
| | - Rukiye Calıskan
- Department of Food Engineering, Karamanoğlu Mehmetbey University, 70100 Karaman, Turkey
| | - Zeynep Saliha Gunes
- Department of Food Engineering, Istanbul Sabahattin Zaim University, 34303 Halkali, Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
| | - Merve Tomas
- Department of Food Engineering, Istanbul Sabahattin Zaim University, 34303 Halkali, Istanbul, Turkey.
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23
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Elderberry Stalks as a Source of High-Value Phytochemical: Essential Minerals and Lipophilic Compounds. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app12010382] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Elderberry (Sambucus nigra L.) consumption has been growing in the last years, generating a large number of stalks (~10% of the berries bunch) that are still under-valorized. This study focused on the evaluation of elderberry stalks as a source of high-value phytochemicals. In this vein, the essential mineral content and lipophilic composition were analyzed for the first time. In addition, the polar fraction was evaluated regarding its total phenolic content (TPC) and antioxidant activity by both 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2-diphenyl-1-picrylhydrazyl hydrate (DPPH) assays. The lipophilic fraction was mainly composed of triterpenic acids (2902.20 mg kg−1 of dry weight (dw)), fatty acids (711.73 mg kg−1 dw) and sterols (288.56 mg kg−1 dw). Minor amounts of long-chain aliphatic alcohols and other components were also detected. Ursolic acid (2265.83 mg kg−1 dw), hexadecanoic acid (219.85 mg kg−1 dw) and β-sitosterol (202.74 mg kg−1 dw) were the major lipophilic components verified. The results of this study also indicated that elderberry stalks might be used as a natural source of essential minerals, particularly calcium, iron and potassium, which are known to play important roles in various body functions. The analysis of the polar fraction also showed that elderberry stalks present TPC as high as elderberry themselves as well as considerable antioxidant activity (1.04 and 0.37 mmol TE g−1 of extract, against respectively ABTS and DPPH radicals). These results highlight the potential of elderberry stalks as a natural source of high-value phytochemicals that may be explored in several fields.
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Abstract
Reducing food loss and waste (FLW) is one strategy to limit the environmental impact of the food supply chain. Australian data suggest that primary production accounts for 31% of national FLW, but there are no comparable data in New Zealand. This study aimed to measure food loss and explore food loss drivers for one of New Zealand’s largest tomato growers by weighing and visually assessing tomato losses at the glasshouse, packhouse and sales warehouse. Qualitative interviews were also held with the grower (n = 3), employees (n = 10), and key industry stakeholders (n = 8). Total food loss for this greenhouse tomato grower was 16.9% of marketed yield, consisting of 13.9% unharvested tomatoes, 2.8% rejected at the glasshouse and 0.3% rejected at the packhouse. The grower’s tomato loss predominantly resulted from commercial factors such as market price, competitor activity and supply and demand. Similar issues were recognized throughout the New Zealand horticulture sector. Commercial factors, in particular, are challenging to address, and collaboration throughout the supply chain will be required to help growers reduce food losses.
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25
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Castro-Muñoz R, Díaz-Montes E, Gontarek-Castro E, Boczkaj G, Galanakis CM. A comprehensive review on current and emerging technologies toward the valorization of bio-based wastes and by products from foods. Compr Rev Food Sci Food Saf 2021; 21:46-105. [PMID: 34957673 DOI: 10.1111/1541-4337.12894] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 10/25/2021] [Accepted: 11/06/2021] [Indexed: 01/07/2023]
Abstract
Industries in the agro-food sector are the largest generators of waste in the world. Agro-food wastes and by products originate from the natural process of senescence, pretreatment, handling, and manufacturing processes of food and beverage products. Notably, most of the wastes are produced with the transformation of raw materials (such as fruits, vegetables, plants, tubers, cereals, and dairy products) into different processed foods (e.g., jams, sauces, and canned fruits/vegetables), dairy derivatives (e.g., cheese and yogurt), and alcoholic (e.g., wine and beer) and nonalcoholic beverages (e.g., juices and soft drinks). Current research is committed not only to the usage of agro-food wastes and by products as a potential source of high-value bioactive compounds (e.g., phenolic compounds, anthocyanins, and organic acids) but also to the implementation of emerging and innovative technologies that can compete with conventional extraction methods for the efficient extraction of such biomolecules from the residues. Herein, specific valorization technologies, such as membrane-based processes, microwave, ultrasound, pulsed electric-assisted extraction, supercritical/subcritical fluids, and pressurized liquids, have emerged as advanced techniques in extracting various added-value biomolecules, showing multiple advantages (improved extraction yields, reduced process time, and protection to the bioactive properties of the compounds). Hence, this comprehensive review aims to analyze the ongoing research on applying such techniques in valorization protocols. A last-five-year review, together with a featured analysis of the relevant findings in the field, is provided.
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Affiliation(s)
- Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca, San Antonio Buenavista, Toluca de Lerdo, Mexico.,Gdansk University of Technology, Faculty of Chemistry, Department of Process Engineering and Chemical Technology, Gdansk, Poland
| | - Elsa Díaz-Montes
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Barrio La Laguna Ticoman, Ciudad de México, Mexico
| | - Emilia Gontarek-Castro
- Gdansk University of Technology, Faculty of Chemistry, Department of Process Engineering and Chemical Technology, Gdansk, Poland
| | - Grzegorz Boczkaj
- Gdansk University of Technology, Faculty of Chemistry, Department of Process Engineering and Chemical Technology, Gdansk, Poland
| | - Charis M Galanakis
- Research and Innovation Department, Galanakis Laboratories, Chania, Greece.,Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
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Abstract
Tomato processing leads to the production of considerable amounts of residues, mainly in the form of tomato skins, seeds and vascular tissues, which still contain bioactive molecules of interest for food, pharmaceutical and nutraceutical industries. These include carotenoids, such as lycopene and β-carotene, tocopherols and sitosterols, among others. Supercritical fluid extraction is well positioned for the valorization of tomato residues prior to disposal, because it remains an environmentally safe extraction process, especially when using carbon dioxide as the solvent. In this article, we provide an extensive literature overview of the research on the supercritical fluid extraction of tomato residues. We start by identifying the most relevant extractables present in tomatoes (e.g., lycopene) and their main bioactivities. Then, the main aspects affecting the extraction performance are covered, starting with the differences between tomato matrixes (e.g., seeds, skins and pulp) and possible pretreatments to enhance extraction (e.g., milling, drying and enzymatic digestion). Finally, the effects of extraction conditions, such as pressure, temperature, cosolvent, flow rate and time, are discussed.
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27
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Bioaccessibility of microencapsulated carotenoids, recovered from tomato processing industrial by-products, using in vitro digestion model. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112285] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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28
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Ouatmani T, Haddadi‐Guemghar H, Boulekbache‐Makhlouf L, Mehidi‐Terki D, Maouche A, Madani K. A sustainable valorization of industrial tomato seeds (cv Rio Grande): Sequential recovery of a valuable oil and optimized extraction of antioxidants by microwaves. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16123] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Toufik Ouatmani
- Laboratoire de Biomathématique, Biophysique, Biochimie et Scientometrie Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Hayate Haddadi‐Guemghar
- Laboratoire de Biomathématique, Biophysique, Biochimie et Scientometrie Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Lila Boulekbache‐Makhlouf
- Laboratoire de Biomathématique, Biophysique, Biochimie et Scientometrie Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Djamila Mehidi‐Terki
- Laboratoire Central des Corps Gras, complexe agro‐alimentaire de CEVITAL Agro‐Industrie Bejaia Algeria
| | - Azzedine Maouche
- Laboratoire Central des Corps Gras, complexe agro‐alimentaire de CEVITAL Agro‐Industrie Bejaia Algeria
| | - Khodir Madani
- Laboratoire de Biomathématique, Biophysique, Biochimie et Scientometrie Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Centre National de Recherche en Technologies Agroalimentaires Bejaia Algeria
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29
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Giovagnoli-Vicuña C, Briones-Labarca V, Bernal G, de la Fuente-Ortega E, Macuer J. Ultrasound and high hydrostatic pressure extractions on antioxidant capacity, antiproliferative and apoptosis effects in gastric cancer cells by lemon extract treatment. Nat Prod Res 2021; 36:4482-4486. [PMID: 34587849 DOI: 10.1080/14786419.2021.1984910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
The objective of the present study was to investigate the antioxidant and antiproliferative effects of lemon extracts (LE) against human gastric cancer cells (SNU-1) and normal human gastric epithelial cells (GES-1), and their mechanism of inducing cellular death. LE was obtained by three extraction methods: conventional (CE), ultrasound (UAE) and high hydrostatic pressure (HHPE). Experimental results show that the extraction method used to obtain the LE had a significant influence on antioxidant capacity, cellular proliferation, and induction of apoptosis in SNU-1 cells. LE was showed to be cytotoxic with an IC50 of 1747.0 µg mL-1 and 1704.3 µg mL-1, as obtained by UAE and HHPE, respectively. In addition, this extract induces apoptosis as evidenced by confocal microscopy. Our findings indicate that LE would be an attractive source of bioactive compounds with antioxidant and antiproliferative capacity and can improve the functional value of food.
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Affiliation(s)
| | | | - Giuliano Bernal
- Laboratorio de Biología Molecular y Celular del Cáncer (CáncerLab), Universidad Católica del Norte, Coquimbo, Chile.,Departamento de Ciencias Biomédicas, Universidad Católica del Norte, Coquimbo, Chile
| | | | - Johan Macuer
- Facultad de Ciencias Agropecuarias, Universidad Pedro de Valdivia, La Serena, Chile
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30
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Evaluation of extraction technologies of lycopene: Hindrance of extraction, effects on isomerization and comparative analysis - A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.051] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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31
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Trombino S, Cassano R, Procopio D, Di Gioia ML, Barone E. Valorization of Tomato Waste as a Source of Carotenoids. Molecules 2021; 26:molecules26165062. [PMID: 34443647 PMCID: PMC8398759 DOI: 10.3390/molecules26165062] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 08/18/2021] [Accepted: 08/19/2021] [Indexed: 11/16/2022] Open
Abstract
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.
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Affiliation(s)
- Sonia Trombino
- Department of Pharmacy and Health and Nutrition Sciences, Department of Excellence L. 232/2016, Edificio Polifunzionale, Università della Calabria, 87036 Rende, Italy; (S.T.); (R.C.); (D.P.)
| | - Roberta Cassano
- Department of Pharmacy and Health and Nutrition Sciences, Department of Excellence L. 232/2016, Edificio Polifunzionale, Università della Calabria, 87036 Rende, Italy; (S.T.); (R.C.); (D.P.)
| | - Debora Procopio
- Department of Pharmacy and Health and Nutrition Sciences, Department of Excellence L. 232/2016, Edificio Polifunzionale, Università della Calabria, 87036 Rende, Italy; (S.T.); (R.C.); (D.P.)
| | - Maria Luisa Di Gioia
- Department of Pharmacy and Health and Nutrition Sciences, Department of Excellence L. 232/2016, Edificio Polifunzionale, Università della Calabria, 87036 Rende, Italy; (S.T.); (R.C.); (D.P.)
- Correspondence: (M.L.D.G.); (E.B.); Tel.: +39-0984493095 (M.L.D.G.); +39-06-49910935 (E.B.)
| | - Eugenio Barone
- Department of Biochemical Sciences “A. Rossi-Fanelli”, Sapienza University of Rome, Piazzale Aldo Moro, 00185 Rome, Italy
- Correspondence: (M.L.D.G.); (E.B.); Tel.: +39-0984493095 (M.L.D.G.); +39-06-49910935 (E.B.)
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Madia VN, De Vita D, Ialongo D, Tudino V, De Leo A, Scipione L, Di Santo R, Costi R, Messore A. Recent Advances in Recovery of Lycopene from Tomato Waste: A Potent Antioxidant with Endless Benefits. Molecules 2021; 26:molecules26154495. [PMID: 34361654 PMCID: PMC8347341 DOI: 10.3390/molecules26154495] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 07/10/2021] [Accepted: 07/23/2021] [Indexed: 01/15/2023] Open
Abstract
Growing attention to environmental protection leads food industries to adopt a model of "circular economy" applying safe and sustainable technologies to recover, recycle and valorize by-products. Therefore, by-products become raw material for other industries. Tomato processing industry produces significant amounts of by-products, consisting of skins and seeds. Tomato skin is very rich in lycopene, and from its seeds, high nutritional oil can be extracted. Alternative use of the two fractions not only could cut disposal costs but also allow one to extract bioactive compounds and an oil with a high nutritional value. This review focused on the recent advance in extraction of lycopene, whose beneficial effects on health are widely recognized.
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Affiliation(s)
- Valentina Noemi Madia
- Istituto Pasteur-Fondazione Cenci Bolognetti, Dipartimento di Chimica e Tecnologie del Farmaco, “Sapienza” Università di Roma, p.le Aldo Moro 5, I-00185 Rome, Italy; (V.N.M.); (D.I.); (V.T.); (A.D.L.); (L.S.); (R.D.S.); (A.M.)
| | - Daniela De Vita
- Department of Environmental Biology, “Sapienza” University of Rome, p.le Aldo Moro 5, I-00185 Rome, Italy;
| | - Davide Ialongo
- Istituto Pasteur-Fondazione Cenci Bolognetti, Dipartimento di Chimica e Tecnologie del Farmaco, “Sapienza” Università di Roma, p.le Aldo Moro 5, I-00185 Rome, Italy; (V.N.M.); (D.I.); (V.T.); (A.D.L.); (L.S.); (R.D.S.); (A.M.)
| | - Valeria Tudino
- Istituto Pasteur-Fondazione Cenci Bolognetti, Dipartimento di Chimica e Tecnologie del Farmaco, “Sapienza” Università di Roma, p.le Aldo Moro 5, I-00185 Rome, Italy; (V.N.M.); (D.I.); (V.T.); (A.D.L.); (L.S.); (R.D.S.); (A.M.)
| | - Alessandro De Leo
- Istituto Pasteur-Fondazione Cenci Bolognetti, Dipartimento di Chimica e Tecnologie del Farmaco, “Sapienza” Università di Roma, p.le Aldo Moro 5, I-00185 Rome, Italy; (V.N.M.); (D.I.); (V.T.); (A.D.L.); (L.S.); (R.D.S.); (A.M.)
| | - Luigi Scipione
- Istituto Pasteur-Fondazione Cenci Bolognetti, Dipartimento di Chimica e Tecnologie del Farmaco, “Sapienza” Università di Roma, p.le Aldo Moro 5, I-00185 Rome, Italy; (V.N.M.); (D.I.); (V.T.); (A.D.L.); (L.S.); (R.D.S.); (A.M.)
| | - Roberto Di Santo
- Istituto Pasteur-Fondazione Cenci Bolognetti, Dipartimento di Chimica e Tecnologie del Farmaco, “Sapienza” Università di Roma, p.le Aldo Moro 5, I-00185 Rome, Italy; (V.N.M.); (D.I.); (V.T.); (A.D.L.); (L.S.); (R.D.S.); (A.M.)
| | - Roberta Costi
- Istituto Pasteur-Fondazione Cenci Bolognetti, Dipartimento di Chimica e Tecnologie del Farmaco, “Sapienza” Università di Roma, p.le Aldo Moro 5, I-00185 Rome, Italy; (V.N.M.); (D.I.); (V.T.); (A.D.L.); (L.S.); (R.D.S.); (A.M.)
- Correspondence: ; Tel.: +39-064969-3247
| | - Antonella Messore
- Istituto Pasteur-Fondazione Cenci Bolognetti, Dipartimento di Chimica e Tecnologie del Farmaco, “Sapienza” Università di Roma, p.le Aldo Moro 5, I-00185 Rome, Italy; (V.N.M.); (D.I.); (V.T.); (A.D.L.); (L.S.); (R.D.S.); (A.M.)
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33
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Nemli E, Ozakdogan S, Tomas M, McClements DJ, Capanoglu E. Increasing the Bioaccessibility of Antioxidants in Tomato Pomace Using Excipient Emulsions. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09674-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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34
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Lefebvre T, Destandau E, Lesellier E. Sequential extraction of carnosic acid, rosmarinic acid and pigments (carotenoids and chlorophylls) from Rosemary by online supercritical fluid extraction-supercritical fluid chromatography. J Chromatogr A 2021; 1639:461709. [PMID: 33234291 DOI: 10.1016/j.chroma.2020.461709] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Revised: 11/06/2020] [Accepted: 11/09/2020] [Indexed: 12/18/2022]
Abstract
A high degree of selectivity is required during the plant extraction process in order to obtain extracts enriched in specific compounds or to avoid the extraction of unwanted ones. Rosemary is well known for its antioxidant compounds (carnosic acid, carnosol and rosmarinic acid). The plant also contains pigments (i.e. carotenoids, chlorophylls) which may cause a colour problem during the use of the extract in cosmetic formulations, for example. Supercritical fluid extraction is considered as a selective technique for plant extraction. Due to the physico-chemical properties of supercritical fluids, related to pressure, temperature and modifier addition, it is possible to carry out sequential extraction with successive conditions to collect different fractions that are rich either in pigments or in bioactive compounds. The aim of this study was to selectively extract bioactive compounds (i.e. carnosic acid and rosmarinic acid) and pigments (carotenoids and chlorophylls) from rosemary using supercritical fluid extraction. The optimisation of the extraction method was carried out using supercritical fluid extraction online coupled with a supercritical fluid chromatography (SFE-SFC) system. Two columns of different polarities were coupled to achieve the separation of the targeted compounds every five minutes during the extraction. Four fractions were obtained: a first one rich in carotenoids obtained with pure CO2 (25°C and 20 MPa), a second rich in carnosic acid obtained with 3% polar modifier (EtOH:water 50/50 v/v), a third fraction rich in rosmarinic acid using 10% of the same modifier and a fourth fraction rich in chlorophylls with 30% of ethanol as modifier. These four samples were then analysed by UHPLC-DAD-ESI-QTOF-HRMS in order to identify other extracted compounds and to study how the selected conditions impacted their extraction.
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Affiliation(s)
- Thibault Lefebvre
- ICOA, UMR 7311, Université d'Orléans, rue de Chartres, BP 45067 Orléans, France
| | - Emilie Destandau
- ICOA, UMR 7311, Université d'Orléans, rue de Chartres, BP 45067 Orléans, France
| | - Eric Lesellier
- ICOA, UMR 7311, Université d'Orléans, rue de Chartres, BP 45067 Orléans, France.
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35
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Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments. Foods 2021; 10:foods10010110. [PMID: 33430280 PMCID: PMC7825722 DOI: 10.3390/foods10010110] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 12/31/2020] [Accepted: 01/04/2021] [Indexed: 12/21/2022] Open
Abstract
The circular economy action plan involves principles related to food waste reduction and integration of recovered nutrients to the market. In this context, the present study aims to highlight the valuable bioactive components found in tomato processing by-products (carotenoids, phenolic compounds and fatty acids) influenced by industrial pre-treatments, particularly cold break (CB) process at 65–75 °C and hot break (HB) process at 85–95 °C. The fatty acid profile of the tomato seed oil was examined by gas chromatography coupled to mass spectrometry (GC-MS), individual carotenoid and phenolic compositions were determined by high performance liquid chromatography (HPLC) and the viscoelastic properties were evaluated by rheological measurements. The physicochemical properties revealed appropriate characteristics of the tomato seed oil to fit the standards of generally accepted edible oils, for both CB and HB derived samples, however, significant qualitative and quantitative differences were detected in their phenolic composition and carotenoids content. Lycopene (37.43 ± 1.01 mg/100 mL) was a major carotenoid in the examined samples, linoleic acid was the main fatty acid (61.73%) detected in the tomato seed oil and syringic acid appeared to be one of two major phenolic acids detected in the samples of CB process. Our findings extend the boundaries of tomato processing industry by validating that tomato seed oil is a bioactive rich edible oil with additional health benefits, which can be integrated in functional food products.
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36
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Meléndez-Martínez AJ, Mandić AI, Bantis F, Böhm V, Borge GIA, Brnčić M, Bysted A, Cano MP, Dias MG, Elgersma A, Fikselová M, García-Alonso J, Giuffrida D, Gonçalves VSS, Hornero-Méndez D, Kljak K, Lavelli V, Manganaris GA, Mapelli-Brahm P, Marounek M, Olmedilla-Alonso B, Periago-Castón MJ, Pintea A, Sheehan JJ, Tumbas Šaponjac V, Valšíková-Frey M, Meulebroek LV, O'Brien N. A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs. Crit Rev Food Sci Nutr 2021; 62:1999-2049. [PMID: 33399015 DOI: 10.1080/10408398.2020.1867959] [Citation(s) in RCA: 100] [Impact Index Per Article: 33.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Carotenoids are isoprenoids widely distributed in foods that have been always part of the diet of humans. Unlike the other so-called food bioactives, some carotenoids can be converted into retinoids exhibiting vitamin A activity, which is essential for humans. Furthermore, they are much more versatile as they are relevant in foods not only as sources of vitamin A, but also as natural pigments, antioxidants, and health-promoting compounds. Lately, they are also attracting interest in the context of nutricosmetics, as they have been shown to provide cosmetic benefits when ingested in appropriate amounts. In this work, resulting from the collaborative work of participants of the COST Action European network to advance carotenoid research and applications in agro-food and health (EUROCAROTEN, www.eurocaroten.eu, https://www.cost.eu/actions/CA15136/#tabs|Name:overview) research on carotenoids in foods and feeds is thoroughly reviewed covering aspects such as analysis, carotenoid food sources, carotenoid databases, effect of processing and storage conditions, new trends in carotenoid extraction, daily intakes, use as human, and feed additives are addressed. Furthermore, classical and recent patents regarding the obtaining and formulation of carotenoids for several purposes are pinpointed and briefly discussed. Lastly, emerging research lines as well as research needs are highlighted.
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Affiliation(s)
- Antonio J Meléndez-Martínez
- Nutrition and Food Science, Toxicology and Legal Medicine Department, Universidad de Sevilla, Sevilla, Spain
| | - Anamarija I Mandić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | - Filippos Bantis
- Department of Horticulture, Aristotle University, Thessaloniki, Greece
| | - Volker Böhm
- Institute of Nutritional Sciences, Friedrich-Schiller-Universität Jena, Jena, Germany
| | - Grethe Iren A Borge
- Fisheries and Aquaculture Research, Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Mladen Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Anette Bysted
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - M Pilar Cano
- Institute of Food Science Research (CIAL) (CSIC-UAM), Madrid, Spain
| | - M Graça Dias
- Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P., Lisboa, Portugal
| | | | - Martina Fikselová
- Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, Nitra, Slovakia
| | | | | | | | | | - Kristina Kljak
- Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Vera Lavelli
- DeFENS-Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - George A Manganaris
- Department of Agricultural Sciences, Biotechnology & Food Science, Cyprus University of Technology, Lemesos, Cyprus
| | - Paula Mapelli-Brahm
- Institute of Food Technology in Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | | | | | | | - Adela Pintea
- Chemistry and Biochemistry Department, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | | | | | | | - Lieven Van Meulebroek
- Department of Veterinary Public Health and Food Safety, Ghent University, Merelbeke, Belgium
| | - Nora O'Brien
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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37
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Revalorization of Broccoli By-Products for Cosmetic Uses Using Supercritical Fluid Extraction. Antioxidants (Basel) 2020; 9:antiox9121195. [PMID: 33261112 PMCID: PMC7760773 DOI: 10.3390/antiox9121195] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 11/24/2020] [Accepted: 11/25/2020] [Indexed: 01/19/2023] Open
Abstract
The agri-food industry is currently one of the main engines of economic development worldwide. The region of Murcia is a reference area in Europe for the cultivation of fruits and vegetables and produces the bulk of Spanish exports of broccoli (Brassica oleracea var. italica). The processing of fresh produce generates a huge number of by-products that represent an important economic and environmental problem when discarded. In this work, an advanced extraction technique using environmentally friendly solvents was applied to assess the revalorization of broccoli by-products, by performing a comparative analysis with conventional extraction. To achieve this goal, supercritical fluid extraction based on response surface methodology was performed using CO2 and ethanol as solvents. The results obtained showed that the supercritical fluid extracts were rich in β-carotene, phenolic compounds, chlorophylls and phytosterols. Moreover, in bioactivity assays, the supercritical fluid extracts exhibited a high antioxidant activity and a cytoprotective effect in a non-tumorigenic keratinocyte cell line exposed to ultraviolet B light. The results indicate that supercritical fluid extracts from broccoli by-products could potentially serve as an ingredient for cosmetic purposes.
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38
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Vázquez-González Y, Ragazzo-Sánchez JA, Calderón-Santoyo M. Characterization and antifungal activity of jackfruit (Artocarpus heterophyllus Lam.) leaf extract obtained using conventional and emerging technologies. Food Chem 2020; 330:127211. [DOI: 10.1016/j.foodchem.2020.127211] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2019] [Revised: 05/28/2020] [Accepted: 05/31/2020] [Indexed: 11/15/2022]
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39
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Grassino AN, Pedisić S, Dragović-Uzelac V, Karlović S, Ježek D, Bosiljkov T. Insight into High-Hydrostatic Pressure Extraction of Polyphenols from Tomato Peel Waste. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:427-433. [PMID: 32572675 DOI: 10.1007/s11130-020-00831-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
In this paper, high-hydrostatic pressure extraction (HHPE) as an emerging food processing and preservation technique constitutes an alternative to conventional thermal treatment that has been used for extraction of polyphenols from tomato peel waste generated by the canning industry. The impact of time (5 and 10 min), temperature (25, 35, 45 and 55 °C) and solvents (water, 1% HCl, 50 and 70% methanol with and without addition of HCl, and 50 and 70% ethanol), at a constant pressure of 600 MPa, has been evaluated in this paper with respect to polyphenols' yields. The results showed a significant (p < 0.05) variation in the contents of a great number of phenolic compounds in respect of the applied temperatures and solvents. On the other hand, the time invested in HHPE had no effect on polyphenols' yields. Among phenolic compounds, the p-coumaric acid (p-CA) and chlorogenic acid derivative (ChA der) are predominant, i.e., 0.57 to 67.41 mg/kg and 1.29 to 58.57 mg/kg, respectively, depending on the solvents and temperatures used. In particular, methanol (50 and 70%) at temperatures of 45 and 55 °C enhanced the recovery of polyphenols in comparison to other utilised solvents. In conclusion, this paper puts forth the theory that by applying HHPE with minimal expenditure of time, it is possible to achieve efficient production of polyphenols from low-cost tomato peel waste, generating income both for producers and agri-food industries.
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Affiliation(s)
- Antonela Ninčević Grassino
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia.
| | - Sandra Pedisić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Sven Karlović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Damir Ježek
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Tomislav Bosiljkov
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
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Secondary Bioactive Metabolites from Plant-Derived Food Byproducts through Ecopharmacognostic Approaches: A Bound Phenolic Case Study. PLANTS 2020; 9:plants9091060. [PMID: 32825034 PMCID: PMC7569828 DOI: 10.3390/plants9091060] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 08/13/2020] [Accepted: 08/14/2020] [Indexed: 11/16/2022]
Abstract
The climate emergency and the risks to biodiversity that the planet is facing nowadays, have made the management of food resources increasingly complex but potentially interesting. According to FAO, one-third of the edible parts of food produced throughout the whole food supply chain gets lost or wasted globally every year. At the same time, demographic growth makes it necessary to change course toward sustainable economic development in order to satisfy market demands. The European Union supported the idea of a Circular Economy from 2015 and arranged annual Action Plans toward a greener, climate-neutral economy. Following the biorefinery concept, food waste becomes byproducts that can be recovered and exploited as high added-value materials for industrial applications. The use of sustainable extraction processes to manage food byproducts is a task that research has to support through the development of low environmental impact strategies. This review, therefore, aims to take stock of the possibilities of extracting molecules from food waste biomass following ecopharmacognostic approaches inspired by green chemistry guidelines. In particular, the use of innovative hybrid techniques to maximize yields and minimize the environmental impact of processes is reviewed, with a focus on bound phenolic extractions.
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Azabou S, Sebii H, Taheur FB, Abid Y, Jridi M, Nasri M. Phytochemical profile and antioxidant properties of tomato by-products as affected by extraction solvents and potential application in refined olive oils. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100664] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Pataro G, Carullo D, Falcone M, Ferrari G. Recovery of lycopene from industrially derived tomato processing by-products by pulsed electric fields-assisted extraction. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102369] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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43
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Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109778] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Teigiserova DA, Hamelin L, Thomsen M. Towards transparent valorization of food surplus, waste and loss: Clarifying definitions, food waste hierarchy, and role in the circular economy. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 706:136033. [PMID: 31855638 DOI: 10.1016/j.scitotenv.2019.136033] [Citation(s) in RCA: 81] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 11/16/2019] [Accepted: 12/08/2019] [Indexed: 05/28/2023]
Abstract
In this study, the key gaps of food waste prevention have been addressed in the context of the emerging circular economy. First, current terminology related to food waste was reviewed and clarified, in particular, the terms food surplus, waste and losses. This work highlights why the clarity of these definitions is crucial for the sustainability of future food waste management systems, especially in the context of circular economy. Through a simple matrix, definitions are linked to the concepts of edibility and possibility of avoidance, leading to six distinct categories of food waste: i) edible, ii) naturally inedible (pits), iii) industrial residue, iv) inedible due to natural causes (pests), v) inedible due to ineffective management and vi) not accounted for. Category I encompasses surplus food only; category II-V food waste and category VI food losses. Based on this, an updated pyramid for food waste hierarchy is proposed, distinguishing surplus food and a new category for material recycling, in order to reflect the future food waste biorefineries in the circular bioeconomy. Nutrient and energy recovery are two separate categories and the terms recovery and recycling are clarified. Finally, a circular economy framework is presented for food surplus and waste, considering closing the loop throughout the whole food supply chain, in connection with the concept of strong and weak sustainability. This is presented along with a review of key EU policies related to food waste and examples of initiatives from the Member States.
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Affiliation(s)
- Dominika Alexa Teigiserova
- Research Group on EcoIndustrial System Analysis, Department of Environmental Science, Aarhus University, Frederiksborgvej 399, Postboks 358, DK-4000 Roskilde, Denmark; Aarhus University Centre for Circular Bioeconomy, Denmark
| | - Lorie Hamelin
- Toulouse Biotechnology Institute (TBI), INSA, INRA UMR792 and CNRS UMR5504, Federal University of Toulouse, 135 Avenue de Rangueil, F-31077 Toulouse, France.
| | - Marianne Thomsen
- Research Group on EcoIndustrial System Analysis, Department of Environmental Science, Aarhus University, Frederiksborgvej 399, Postboks 358, DK-4000 Roskilde, Denmark; Aarhus University Centre for Circular Bioeconomy, Denmark.
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Abstract
Active films were prepared from poly(vinyl alcohol) (PVA) blended with itaconic acid (Ia), and with chitosan (Ch), enriched with tomato processing by-products extract (TBE) in order to develop new bioactive formulations for food packaging. The effects of two biopolymers (Ch, Ia) and of the incorporated TBE—containing phenolic compounds and carotenoids—were studied regarding the physical and antimicrobial properties of films; in addition, their influence on the total phenolic content, viscosity, and flow behavior on the film-forming solutions was investigated. The results showed increased physical properties (diameter, thickness, density, weight) of the films containing the TBE versus their control. TBE and Ch conferred significant antimicrobial effects to PVA films toward all the tested microorganisms, whereas the best inhibition was registered against S. aureus and P. aeruginosa, with a minimum inhibitory concentration of <0.078 mg DW/mL. The Ia-PVA films also exhibited some antibacterial activity against P. aeruginosa (2.5 mg DW/mL). The total phenolic content of the film-forming solutions presented the highest values for the TBE and Ch-added PVA samples (0.208 mg gallic acid/100 mL film-forming solution). These results suggest that the PVA + Ch film containing TBE can be used for the development of intelligent and active food packaging materials.
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Benign recovery of carotenoids from Physalis alkekengi L.var. francheti through supercritical CO2 extraction: Yield, antioxidant activity and economic evaluation. J CO2 UTIL 2020. [DOI: 10.1016/j.jcou.2019.10.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Augustin M, Sanguansri L, Fox E, Cobiac L, Cole M. Recovery of wasted fruit and vegetables for improving sustainable diets. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.11.010] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Szabo K, Dulf FV, Diaconeasa Z, Vodnar DC. Antimicrobial and antioxidant properties of tomato processing byproducts and their correlation with the biochemical composition. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108558] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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49
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Green Solvents for the Extraction of High Added-Value Compounds from Agri-food Waste. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-019-09206-y] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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50
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Lee KW, How CW, Chen L, Chen PT, Lan JCW, Ng HS. Integrated extractive disruption of Gordonia terrae cells with direct recovery of carotenoids using alcohol/salt aqueous biphasic system. Sep Purif Technol 2019. [DOI: 10.1016/j.seppur.2019.04.031] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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