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Progress in the Valorization of Fruit and Vegetable Wastes: Active Packaging, Biocomposites, By-Products, and Innovative Technologies Used for Bioactive Compound Extraction. Polymers (Basel) 2021; 13:polym13203503. [PMID: 34685262 PMCID: PMC8539143 DOI: 10.3390/polym13203503] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/06/2021] [Accepted: 10/08/2021] [Indexed: 12/16/2022] Open
Abstract
According to the Food Wastage Footprint and Climate Change Report, about 15% of all fruits and 25% of all vegetables are wasted at the base of the food production chain. The significant losses and wastes in the fresh and processing industries is becoming a serious environmental issue, mainly due to the microbial degradation impacts. There has been a recent surge in research and innovation related to food, packaging, and pharmaceutical applications to address these problems. The underutilized wastes (seed, skin, rind, and pomace) potentially present good sources of valuable bioactive compounds, including functional nutrients, amylopectin, phytochemicals, vitamins, enzymes, dietary fibers, and oils. Fruit and vegetable wastes (FVW) are rich in nutrients and extra nutritional compounds that contribute to the development of animal feed, bioactive ingredients, and ethanol production. In the development of active packaging films, pectin and other biopolymers are commonly used. In addition, the most recent research studies dealing with FVW have enhanced the physical, mechanical, antioxidant, and antimicrobial properties of packaging and biocomposite systems. Innovative technologies that can be used for sensitive bioactive compound extraction and fortification will be crucial in valorizing FVW completely; thus, this article aims to report the progress made in terms of the valorization of FVW and to emphasize the applications of FVW in active packaging and biocomposites, their by-products, and the innovative technologies (both thermal and non-thermal) that can be used for bioactive compounds extraction.
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Kaya B, Okur I, Alpas H, Oztop MH. High hydrostatic pressure assisted extraction of pectin from sugar beet pulp. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15079] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Burcu Kaya
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
| | - Ilhami Okur
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
- Department of Food Engineering Niğde Ömer Halisdemir University Niğde 51240 Turkey
| | - Hami Alpas
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
| | - Mecit Halil Oztop
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
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Rao MV, Sengar AS, C K S, Rawson A. Ultrasonication - A green technology extraction technique for spices: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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54
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Improving the Viability and Metabolism of Intestinal Probiotic Bacteria Using Fibre Obtained from Vegetable By-Products. Foods 2021; 10:foods10092113. [PMID: 34574223 PMCID: PMC8471668 DOI: 10.3390/foods10092113] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 09/01/2021] [Accepted: 09/03/2021] [Indexed: 02/07/2023] Open
Abstract
This study evaluated the effect of dietary fibre obtained from pomegranate, tomato, grape and broccoli by-products on the gastrointestinal transit survival, growth, and metabolism of six probiotic strains. The results showed that the studied by-products contained variable amounts of polysaccharides that affected the six probiotic microorganisms in different ways. In addition, the protective effect of the fibre obtained on the probiotic strains was more effective in the case of the fibre obtained from tomato peel. In terms of growth, grape stems showed the best results, favouring the growth of lactic acid bacteria. Finally, all fibres were able to increase the content of short-chain fatty acids in the in vitro test, but broccoli stems and pomegranate peel stimulated higher production of short-chain fatty acids. The results of this study demonstrate that plant by-product fibres can improve survival, growth, and metabolism in terms of the fatty acid profiles of probiotic strains, highlighting the desirability of harnessing these by-product fibres to develop new high-value-added ingredients as probiotic carriers.
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Valdivia-Rivera S, Herrera-Pool IE, Ayora-Talavera T, Lizardi-Jiménez MA, García-Cruz U, Cuevas-Bernardino JC, Cervantes-Uc JM, Pacheco N. Kinetic, Thermodynamic, Physicochemical, and Economical Characterization of Pectin from Mangifera indica L. cv. Haden Residues. Foods 2021; 10:2093. [PMID: 34574203 PMCID: PMC8467629 DOI: 10.3390/foods10092093] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/30/2021] [Accepted: 09/02/2021] [Indexed: 11/18/2022] Open
Abstract
The effect of temperature (60, 70, 80, and 90 °C) and time (30, 45, 60, 75, and 90 min) on citric acid extraction of Haden mango (Mangifera indica L. cv. Haden) peel pectin was evaluated in the present study. In order to obtain a better understanding of both the extraction process and the characteristics of the pectin (obtained from an agro-industrial waste) for a future scaling process, the following characterizations were performed: (1) Kinetic, with the maximum extraction times and yields at all evaluated temperatures; (2) thermodynamic, obtaining activation energies, enthalpies, entropies, and Gibbs free energies for each stage of the process; (3) physicochemical (chemical analysis, monosaccharide composition, degree of esterification, galacturonic acid content, free acidity, Fourier-transform infrared spectroscopy, thermogravimetric and derivative thermogravimetric analyses); and (4) economical, of the pectin with the highest yield. The Haden mango peel pectin was found to be characterized by a high-esterified degree (81.81 ± 0.00%), regular galacturonic acid content (71.57 ± 1.26%), low protein (0.83 ± 0.05%) and high ash (3.53 ± 0.02%) content, low mean viscometric molecular weight (55.91 kDa), and high equivalent weight (3657.55 ± 8.41), which makes it potentially useful for food applications.
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Affiliation(s)
- Sergio Valdivia-Rivera
- Centro de Investigacion y Asistencia en Tecnologia y Diseño del Estado de Jalisco, Sede Sureste, Parque Cientifico Tecnologico de Yucatan, Km 5.5, Carretera Sierra Papacal-Chuburna Puerto, Merida 97302, Yucatan, Mexico; (S.V.-R.); (I.E.H.-P.); (T.A.-T.)
| | - Iván Emanuel Herrera-Pool
- Centro de Investigacion y Asistencia en Tecnologia y Diseño del Estado de Jalisco, Sede Sureste, Parque Cientifico Tecnologico de Yucatan, Km 5.5, Carretera Sierra Papacal-Chuburna Puerto, Merida 97302, Yucatan, Mexico; (S.V.-R.); (I.E.H.-P.); (T.A.-T.)
| | - Teresa Ayora-Talavera
- Centro de Investigacion y Asistencia en Tecnologia y Diseño del Estado de Jalisco, Sede Sureste, Parque Cientifico Tecnologico de Yucatan, Km 5.5, Carretera Sierra Papacal-Chuburna Puerto, Merida 97302, Yucatan, Mexico; (S.V.-R.); (I.E.H.-P.); (T.A.-T.)
| | - Manuel Alejandro Lizardi-Jiménez
- CONACYT, Universidad Autonoma de San Luis Potosi, Sierra Leona 550, Lomas Segunda Seccion, San Luis Potosi 78210, San Luis Potosi, Mexico;
| | - Ulises García-Cruz
- Centro de Investigacion y de Estudios Avanzados-Merida, Antigua Carretera a Progreso Km 6, Cordemex, Loma Bonita Xcumpich, Mérida 97310, Yucatan, Mexico;
| | - Juan Carlos Cuevas-Bernardino
- CONACYT, Centro de Investigacion y Asistencia en Tecnologia y Diseño del Estado de Jalisco, Sede Sureste, Parque Cientifico Tecnologico de Yucatan, Km 5.5, Carretera Sierra Papacal-Chuburna Puerto, Merida 97302, Yucatan, Mexico;
| | - José Manuel Cervantes-Uc
- Centro de Investigacion Cientifica de Yucatan, Unidad de Materiales, Calle 43 No. 130 x 32 y 34, Chuburna de Hidalgo, Merida 97205, Yucatan, Mexico;
| | - Neith Pacheco
- Centro de Investigacion y Asistencia en Tecnologia y Diseño del Estado de Jalisco, Sede Sureste, Parque Cientifico Tecnologico de Yucatan, Km 5.5, Carretera Sierra Papacal-Chuburna Puerto, Merida 97302, Yucatan, Mexico; (S.V.-R.); (I.E.H.-P.); (T.A.-T.)
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Santiago B, Feijoo G, Moreira MT, González-García S. Identifying the sustainability route of asparagus co-product extraction: From waste to bioactive compounds. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.08.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Gerschenson LN, Fissore EN, Rojas AM, Idrovo Encalada AM, Zukowski EF, Higuera Coelho RA. Pectins obtained by ultrasound from agroindustrial by-products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106799] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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58
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Emerging technologies to obtain pectin from food processing by-products: A strategy for enhancing resource efficiency. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.018] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Reichembach LH, Lúcia de Oliveira Petkowicz C. Pectins from alternative sources and uses beyond sweets and jellies: An overview. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106824] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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60
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Zhang L, Hu Y, Wang B, Xu X, Yagoub AEA, Fakayode OA, Ma H, Zhou C. Effect of ultrasonic pretreatment monitored by real-time online technologies on dried preparation time and yield during extraction process of okra pectin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4361-4372. [PMID: 33426672 DOI: 10.1002/jsfa.11076] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 12/13/2020] [Accepted: 01/10/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Ultrasonic pretreatment is a novel physical method that can be used in the extraction process of okra pectin. Real-time online monitoring technologies were introduced in time and frequency domains when okra was pretreated. Preparation time of dried okra and yield of okra pectin were studied; and physicochemical properties of okra pectin were analyzed at the optimum ultrasonic parameter. RESULTS Results showed that ultrasonic intensity of sweeping-frequency ultrasonic (SFU) pretreatment was stronger than that of fixed-frequency ultrasonic pretreatment (FFU). SFU pretreatment (60 ± 1 kHz) at 30 min had a strong ultrasonic voltage peak of 0.05387 V and signal power peak of -6.62 dBm. The preparation time of dried okra was 160 ± 14.14 min in the pretreated group, 44.83% lower than control without SFU pretreatment. The intercellular space was 56.03% higher than control. Water diffusion coefficient increased from 1.41 × 10-9 to 2.14 × 10-9 m2 s-1 . Monobasic quadratic equations were developed for the monitored ultrasonic intensity and pectin yield. Compared to control, extraction yield (16.70%), pectin content (0.564 mg mg-1 ), solubility (0.8187 g g-1 ) and gel strength (30.91 g) were improved in the pretreated group. Viscosity decreased, and values of G' and G″ crossing at 63 rad s-1 revealed the viscoelastic behavior and the beginning of viscous behavior with a sol state. CONCLUSION Decrement of dried preparation time and increment of yield were achieved by ultrasonic pretreatment during the extraction process of okra pectin, and the relationship of ultrasonic intensity monitored by real-time online technologies and yield was given. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Lei Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yang Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Bei Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Abu ElGasim A Yagoub
- Department of Food Science and Nutrition, King Saud University, Riyadh, Saudi Arabia
| | - Olugbenga Abiola Fakayode
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Department of Agricultural and Food Engineering, University of Uyo, Uyo, Nigeria
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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Boopathy B, Stephen J, Rajan A, Radhakrishnan M. Evaluation of temperature and concentration on the development of rice hydrogel and 2D xerogel. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15853] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Bhavadharini Boopathy
- Associate Professor and Head, Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology Thanjavur India
| | - Jaspin Stephen
- Associate Professor and Head, Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology Thanjavur India
| | - Anbarasan Rajan
- Associate Professor and Head, Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology Thanjavur India
| | - Mahendran Radhakrishnan
- Associate Professor and Head, Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology Thanjavur India
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Khubber S, Kazemi M, Amiri Samani S, Lorenzo JM, Simal-Gandara J, Barba FJ. Structural-functional Variability in Pectin and Effect of Innovative Extraction Methods: An Integrated Analysis for Tailored Applications. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1952422] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Sucheta Khubber
- Center of Innovative and Applied Bioprocessing, Mohali, Punjab, India
| | - Milad Kazemi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Sara Amiri Samani
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Jose M. Lorenzo
- Centro Tecnológico De La Carne De Galicia, Avd. Parque Tecnológico De Galicia, San Cibrao Das Viñas, Ourense, Spain
- Área De Tecnología De Los Alimentos, Facultad De Ciencias De Ourense, Universidad De Vigo, Ourense, Spain
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense, Spain
| | - Francisco J. Barba
- Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Universitat De València, Burjassot, València, Spain
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Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18115937. [PMID: 34205897 PMCID: PMC8198840 DOI: 10.3390/ijerph18115937] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/14/2021] [Accepted: 05/27/2021] [Indexed: 12/31/2022]
Abstract
Nowadays, there is a growing interest in the extraction and identification of new high added-value compounds from the agro-food industry that will valorize the great amount of by-products generated. Many of these bioactive compounds have shown beneficial effects for humans in terms of disease prevention, but they are also of great interest in the food industry due to their effect of extending the shelf life of foods by their well-known antioxidant and antimicrobial activity. For this reason, an additional research objective is to establish the best conditions for obtaining these compounds from complex by-product structures without altering their activity or even increasing it. This review highlights recent work on the identification and characterization of bioactive compounds from vegetable by-products, their functional activity, new methodologies for the extraction of bioactive compounds from vegetables, possibly increasing their biological activity, and the future of the global functional food and nutraceuticals market.
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64
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Dong W, Chen Q, Wei C, Hu R, Long Y, Zong Y, Chu Z. Comparison of the effect of extraction methods on the quality of green coffee oil from Arabica coffee beans: Lipid yield, fatty acid composition, bioactive components, and antioxidant activity. ULTRASONICS SONOCHEMISTRY 2021; 74:105578. [PMID: 33965776 PMCID: PMC8121985 DOI: 10.1016/j.ultsonch.2021.105578] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 04/22/2021] [Accepted: 04/25/2021] [Indexed: 05/10/2023]
Abstract
In this study, ultrasonic/microwave-assisted extraction (UMAE), microwave-assisted extraction (UAE), ultrasound-assisted extraction (UAE), and pressurized liquid extraction (PLE) were applied to extract green coffee oil (GCO), and the physicochemical indexes, fatty acids, tocopherols, diterpenes, and total phenols as well as antioxidant activity of GCO were investigated and compared. The results indicated that the extraction yield of UMAE was the highest (10.58 ± 0.32%), while that of PLE was the lowest (6.34 ± 0.65%), and linoleic acid and palmitic acid were the major fatty acids in the GCO, ranging from 40.67% to 43.77% and 36.57% to 38.71%, respectively. A large proportion of fatty acids and phytosterols were not significantly influenced by the four extraction techniques. However, tocopherols, diterpenes, total phenols, and the free radical scavenging activity were significantly different among these four GCOs. Moreover, structural changes in the coffee residues were explored by scanning electron microscopy and Fourier transform infrared spectroscopy. Overall, the high antioxidant activity of GCO demonstrated that it can be used as a highly economical natural product in the food and agricultural industries.
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Affiliation(s)
- Wenjiang Dong
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China.
| | - Qiyu Chen
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization, Ministry of Education, Shihezi University, Shihezi, Xinjiang 832203, China
| | - Changqing Wei
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization, Ministry of Education, Shihezi University, Shihezi, Xinjiang 832203, China.
| | - Rongsuo Hu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China
| | - Yuzhou Long
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Ying Zong
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China
| | - Zhong Chu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China
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Food Waste Biorefinery: Pathway towards Circular Bioeconomy. Foods 2021; 10:foods10061174. [PMID: 34073698 PMCID: PMC8225055 DOI: 10.3390/foods10061174] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 05/20/2021] [Accepted: 05/21/2021] [Indexed: 12/13/2022] Open
Abstract
Food waste biorefineries for the production of biofuels, platform chemicals and other bio-based materials can significantly reduce a huge environmental burden and provide sustainable resources for the production of chemicals and materials. This will significantly contribute to the transition of the linear based economy to a more circular economy. A variety of chemicals, biofuels and materials can be produced from food waste by the integrated biorefinery approach. This enhances the bioeconomy and helps toward the design of more green, ecofriendly, and sustainable methods of material productions that contribute to sustainable development goals. The waste biorefinery is a tool to achieve a value-added product that can provide a better utilization of materials and resources while minimizing and/or eliminating environmental impacts. Recently, food waste biorefineries have gained momentum for the production of biofuels, chemicals, and bio-based materials due to the shifting of regulations and policies towards sustainable development. This review attempts to explore the state of the art of food waste biorefinery and the products associated with it.
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Choudhary P, Rawson A. Impact of power ultrasound on the quality attributes of curd and its fermentation/gelation kinetics. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13698] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Pintu Choudhary
- Computational Modeling and Nanoscale Processing Unit Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. of India Thanjavur Tamil Nadu India
| | - Ashish Rawson
- Centre of Excellence in Nonthermal Processing, Indian Institute of Food Processing Technology (IIFPT) Thanjavur Tamil Nadu India
- Department of Food Safety and Quality Testing Indian Institute of Food Processing Technology (Ministry of Food Processing Industries, Govt. of India) Thanjavur Tamil Nadu India
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67
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Chen TT, Zhang ZH, Wang ZW, Chen ZL, Ma H, Yan JK. Effects of ultrasound modification at different frequency modes on physicochemical, structural, functional, and biological properties of citrus pectin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106484] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Sharma P, Gaur VK, Sirohi R, Varjani S, Hyoun Kim S, Wong JWC. Sustainable processing of food waste for production of bio-based products for circular bioeconomy. BIORESOURCE TECHNOLOGY 2021; 325:124684. [PMID: 33493748 DOI: 10.1016/j.biortech.2021.124684] [Citation(s) in RCA: 80] [Impact Index Per Article: 26.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 01/02/2021] [Accepted: 01/04/2021] [Indexed: 05/05/2023]
Abstract
Sustainable development of circular bioeconomy concept is only possible upon adopting potential advanced technologies for food waste valorization. This approach can simultaneously answer resources and environmental challenges incurred due to capital loss and greenhouse gases accumulation. Food waste valorization opens new horizons of economical growth, bringing waste as an opportunity feedstock for bio processes to synthesize biobased products from biological source in a circular loop. Advanced technologies like Ultrasound assisted extraction, Microwave assisted extraction, bioreactors, enzyme immobilization assisted extraction and their combination mitigates the global concern caused due to mismanagement of food waste. Food waste decomposition to sub-zero level using advanced techniques fabricates food waste into bio-based products like bioactive compounds (antioxidants, pigments, polysaccharides, polyphenols, etc.); biofuels (biodiesel, biomethane, biohydrogen); and bioplastics. This review abridges merits and demerits of various advanced techniques extended for food waste valorization and contribution of food waste in revenue generation as value added products.
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Affiliation(s)
- Poonam Sharma
- Department of Bioengineering, Integral University, Lucknow, India
| | - Vivek K Gaur
- Environmental Biotechnology Division, Environmental Toxicology Group, CSIR-Indian Institute of Toxicology Research, Lucknow, India; Amity Institute of Biotechnology, Amity University Uttar Pradesh, Lucknow Campus, Lucknow, India
| | - Ranjna Sirohi
- Department of Postharvest Process and Food Engineering, GB Pant University of Agriculture and Technology, Pantnagar, India
| | - Sunita Varjani
- Gujarat Pollution Control Board, Gandhinagar, Gujarat 382 010, India.
| | - Sang Hyoun Kim
- Department of Chemical and Environmental Engineering, Yonsei University, Seoul, South Korea
| | - Jonathan W C Wong
- Institute of Bioresource and Agriculture, Hong Kong Baptist University, Hong Kong
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Naik M, Natarajan V, Rawson A, Rangarajan J, Manickam L. Extraction kinetics and quality evaluation of oil extracted from bitter gourd (Momardica charantia L.) seeds using emergent technologies. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110714] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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70
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Cui R, Zhu F. Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.018] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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71
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Chen Y, Wang Y, Xu L, Jia Y, Xue Z, Zhang M, Phisalaphong M, Chen H. Ultrasound-assisted modified pectin from unripe fruit pomace of raspberry (Rubus chingii Hu): Structural characterization and antioxidant activities. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110007] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Sridhar A, Ponnuchamy M, Kumar PS, Kapoor A. Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review. ENVIRONMENTAL CHEMISTRY LETTERS 2020; 19:1715-1735. [PMID: 33192209 PMCID: PMC7651826 DOI: 10.1007/s10311-020-01126-2] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Accepted: 10/17/2020] [Indexed: 05/02/2023]
Abstract
Food wastage is a major issue impacting public health, the environment and the economy in the context of rising population and decreasing natural resources. Wastage occurs at all stages from harvesting to the consumer, calling for advanced techniques of food preservation. Wastage is mainly due to presence of moisture and microbial organisms present in food. Microbes can be killed or deactivated, and cross-contamination by microbes such as the coronavirus disease 2019 (COVID-19) should be avoided. Moisture removal may not be feasible in all cases. Preservation methods include thermal, electrical, chemical and radiation techniques. Here, we review the advanced food preservation techniques, with focus on fruits, vegetables, beverages and spices. We emphasize electrothermal, freezing and pulse electric field methods because they allow both pathogen reduction and improvement of nutritional and physicochemical properties. Ultrasound technology and ozone treatment are suitable to preserve heat sensitive foods. Finally, nanotechnology in food preservation is discussed.
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Affiliation(s)
- Adithya Sridhar
- Department of Chemical Engineering, College of Engineering and Technology, Faculty of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, 603203 Kanchipuram, Chennai, India
| | - Muthamilselvi Ponnuchamy
- Department of Chemical Engineering, College of Engineering and Technology, Faculty of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, 603203 Kanchipuram, Chennai, India
| | - Ponnusamy Senthil Kumar
- Department of Chemical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Chennai, 603110 India
| | - Ashish Kapoor
- Department of Chemical Engineering, College of Engineering and Technology, Faculty of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, 603203 Kanchipuram, Chennai, India
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73
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Emerging trends in pectin extraction and its anti-microbial functionalization using natural bioactives for application in food packaging. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.009] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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74
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Chen N, Zhang H, Zong X, Li S, Wang J, Wang Y, Jin M. Polysaccharides from Auricularia auricula: Preparation, structural features and biological activities. Carbohydr Polym 2020; 247:116750. [DOI: 10.1016/j.carbpol.2020.116750] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 06/27/2020] [Accepted: 07/09/2020] [Indexed: 02/07/2023]
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75
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Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages. Food Res Int 2020; 140:109854. [PMID: 33648172 DOI: 10.1016/j.foodres.2020.109854] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 10/07/2020] [Accepted: 10/25/2020] [Indexed: 12/11/2022]
Abstract
Current awareness about the benefits of a balanced diet supports ongoing trends in humans towards a healthier diet. This review provides an overview of fruits and fruit-by products as sources of bioactive compounds and their extraction techniques, and the use of lactic acid fermentation of fruit juices to increase their functionality. Fruit matrices emerge as a technological alternative to be fermented by autochthonous or allochthonous lactic acid bacteria (LAB such as Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, and other Lactobacillus species), and also as probiotic vehicles. During fermentation, microbial enzymes act on several fruit phytochemicals producing new derived compounds with impact on the aroma and the functionality of the fermented drinks. Moreover, fermentation significantly reduces the sugar content improving their nutritional value and extending the shelf-life of fruit-based beverages. The generation of new probiotic beverages as alternatives to consumers with intolerance to lactose or with vegan or vegetarian diets is promising for the worldwide functional food market. An updated overview on the current knowledge of the use of fruit matrices to be fermented by LAB and the interaction between strains and the fruit phytochemical compounds to generate new functional foods as well as their future perspectives in association with the application of nanotechnology techniques are presented in this review.
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76
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Chaves JO, de Souza MC, da Silva LC, Lachos-Perez D, Torres-Mayanga PC, Machado APDF, Forster-Carneiro T, Vázquez-Espinosa M, González-de-Peredo AV, Barbero GF, Rostagno MA. Extraction of Flavonoids From Natural Sources Using Modern Techniques. Front Chem 2020; 8:507887. [PMID: 33102442 PMCID: PMC7546908 DOI: 10.3389/fchem.2020.507887] [Citation(s) in RCA: 132] [Impact Index Per Article: 33.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Accepted: 08/18/2020] [Indexed: 12/13/2022] Open
Abstract
Flavonoids are one of the main groups of polyphenols found in natural products. Traditional flavonoid extraction techniques are being replaced by advanced techniques to reduce energy and solvent consumption, increase efficiency and selectivity, to meet increased market demand and environmental regulations. Advanced technologies, such as microwaves, ultrasound, pressurized liquids, supercritical fluids, and electric fields, are alternatives currently being used. These modern techniques are generally faster, more environmentally friendly, and with higher automation levels compared to conventional extraction techniques. This review will discuss the different methods available for flavonoid extraction from natural sources and the main parameters involved (temperature, solvent, sample quantity, extraction time, among others). Recent trends and their industrial importance are also discussed in detail, providing insight into their potential. Thus, this paper seeks to review the innovations of compound extraction techniques, presenting in each of them their advantages and disadvantages, trying to offer a broader scope in the understanding of flavonoid extraction from different plant matrices.
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Affiliation(s)
- Jaísa Oliveira Chaves
- Multidisciplinary Laboratory in Food and Health, School of Applied Sciences, University of Campinas, Limeira, Brazil
| | - Mariana Corrêa de Souza
- Multidisciplinary Laboratory in Food and Health, School of Applied Sciences, University of Campinas, Limeira, Brazil
| | - Laise Capelasso da Silva
- Multidisciplinary Laboratory in Food and Health, School of Applied Sciences, University of Campinas, Limeira, Brazil
| | - Daniel Lachos-Perez
- Laboratory of Optimization, Design and Advanced Control - Bioenergy Research Program, School of Chemical Engineering, University of Campinas, Campinas, Brazil
| | - Paulo César Torres-Mayanga
- School of Food Engineering, University of Campinas, Campinas, Brazil
- Facultad de Ingeniería, Universidad Nacional Micaela Bastidas de Apurímac, Abancay, Peru
| | | | | | | | | | | | - Mauricio Ariel Rostagno
- Multidisciplinary Laboratory in Food and Health, School of Applied Sciences, University of Campinas, Limeira, Brazil
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77
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FREITAS CMP, SOUSA RCS, DIAS MMS, COIMBRA JSR. Extraction of Pectin from Passion Fruit Peel. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09254-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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78
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Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102424] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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79
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Microwave and ultrasound assisted extraction of pectin from various fruits peel. Journal of Food Science and Technology 2020; 58:641-650. [PMID: 33568858 DOI: 10.1007/s13197-020-04578-0] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/24/2020] [Accepted: 06/12/2020] [Indexed: 01/24/2023]
Abstract
Pectin, found in the cell walls of fruits and vegetables, is a complex colloidal polysaccharide. In this study, pectin was extracted using ultrasound and microwave-assisted extraction methods from waste lemon, mandarin, and kiwi peel to investigate their use as alternative source of pectin. Hydrochloric acid (HCl) and nitric acid (HNO3) were used as the extracting agents. The effects of microwave power (360-600 W) and irradiation time (1, 2, 3 min) for microwave-assisted extraction (MAE) and of temperature (60 and 75 °C) and sonication time (15, 30, 45 min) on ultrasound-assisted extraction (UAE) on the yield of extracted pectin from the peels were investigated. Optimum conditions were determined for the extraction of pectin from all of the peel samples with the two extraction methods. The produced pectin yield and the degree of esterification were determined and, FT-IR and SEM analyses were performed. Kiwi peel gave the highest yield of extracted pectin using HCl as the solvent with 17.30% yield via UAE at 75 °C for 45 min and 17.97% yield via MAE at 360 W for, 3 min. It was concluded that lemon, mandarin, and kiwi peels all contained pectin and that MAE gave a better yield than UAE and could thus be used as an efficient and rapid technique for the extraction of pectin from the peels. The chemical structures of the pectin obtained using the two different extraction methods were similar and showed a high degree of methoxylation.
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80
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El Bilali H, Ben Hassen T. Food Waste in the Countries of the Gulf Cooperation Council: A Systematic Review. Foods 2020; 9:E463. [PMID: 32276529 PMCID: PMC7230834 DOI: 10.3390/foods9040463] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 04/06/2020] [Accepted: 04/07/2020] [Indexed: 02/07/2023] Open
Abstract
Food waste (FW) is a critical challenge in the Gulf Cooperation Council (GCC). This paper analyzes research dealing with food waste in the GCC countries (viz. Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, United Arab Emirates). It draws upon a systematic review performed on Scopus in January 2020. The paper covers both bibliometrics (e.g., authors, affiliations, journals) and research topics (e.g., causes, food supply chain stages, extent and quantity, food security, economic impacts, environmental implications, management strategies). A main finding of the review is the scarcity of data on FW in the GCC in general and in Kuwait, Oman, and Bahrain in particular. Most of the selected articles address FW reuse and recycling (e.g., waste-to-energy conversion, compost production). Indeed, other FW management strategies, such as reduction/prevention and redistribution, are overlooked. The systematic review highlights that further research on FW in the GCC is highly needed with a focus on the identified research gaps such as causes and drivers, trends, magnitude and extent, environmental and economic impacts, along with implications of food wastage in terms of food security. Since food wastage is a common issue for all GCC countries, these research gaps should be addressed in a shared regional research agenda.
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Affiliation(s)
- Hamid El Bilali
- International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM-Bari), Via Ceglie 9, 70010 Valenzano (Bari), Italy;
| | - Tarek Ben Hassen
- Department of International Affairs, College of Arts and Sciences, Qatar University, Doha P.O. Box: 2713, Qatar
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81
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Naik M, Rawson A, Rangarajan JM. Radio frequency‐assisted extraction of pectin from jackfruit (
Artocarpus heterophyllus
) peel and its characterization. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13389] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Mohan Naik
- Department of Food Product DevelopmentIndian Institute of Food Processing Technology Thanjavur Tamil Nadu India
| | - Ashish Rawson
- Department of Food Safety and Quality TestingIndian Institute of Food Processing Technology Thanjavur Tamil Nadu India
| | - Jagan Mohan Rangarajan
- Department of Food Product DevelopmentIndian Institute of Food Processing Technology Thanjavur Tamil Nadu India
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