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Wu Y, Liu Y, Jia Y, Feng CH, Zhang H, Ren F, Zhao G. Effects of thermal processing on natural antioxidants in fruits and vegetables. Food Res Int 2024; 192:114797. [PMID: 39147492 DOI: 10.1016/j.foodres.2024.114797] [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: 03/26/2024] [Revised: 07/15/2024] [Accepted: 07/17/2024] [Indexed: 08/17/2024]
Abstract
Research on the content of polyphenolic compounds in fruits and vegetables, the extraction of bioactive compounds, and the study of their impact on the human body has received growing attention in recent years. This is due to the great interest in bioactive compounds and their health benefits, resulting in increased market demand for natural foods. Bioactive compounds from plants are generally categorized as natural antioxidants with health benefits such as anti-inflammatory, antioxidant, anti-diabetic, anti-carcinogenic, etc. Thermal processing has been used in the food sector for a long history. Implementing different thermal processing methods could be essential in retaining the quality of the natural antioxidant compounds in plant-based foods. A comprehensive review is presented on the effects of thermal blanching (i.e., hot water, steam, superheated steam impingement, ohmic and microwave blanching), pasteurization, and sterilization and drying technologies on natural antioxidants in fruits and vegetables.
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Affiliation(s)
- Yingying Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yanan Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yuanqiang Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Chao-Hui Feng
- School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami 090-8507, Hokkaido, Japan
| | - Huijuan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Feiyue Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Guoping Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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Shivaswamy G, Rudra SG, Dorjee L, Kundu A, Gogoi R, Singh A. Valorisation of raw mango pickle industry waste into antimicrobial agent against postharvest fungal pathogens. CURRENT RESEARCH IN MICROBIAL SCIENCES 2024; 6:100243. [PMID: 38873591 PMCID: PMC11170095 DOI: 10.1016/j.crmicr.2024.100243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/15/2024] Open
Abstract
In mango pickle industry, a significant quantity of mango seed kernels is discarded as solid wastes. These seed kernels can be an ideal source for obtaining extracts rich in bioactive polyphenolic compounds with good antioxidant properties. The potential of mango kernel phenolic extract (MKPE) was investigated as a natural and effective antimicrobial agent for controlling major postharvest fungal pathogen infections, a significant threat to global food supply chains. Fungal pathogens contribute to the deterioration of fruits, vegetables, and grains during storage and transportation, leading to economic losses and compromised food safety. MKPE was obtained from pickling variety 'Ramkela' raw mango kernels, and its phenolic composition was characterized using LC-MS. The in vitro antifungal activity of MKPE against Botrytis cinerea, Colletotrichum gloeosporoides, and Rhizopus stolonifer was evaluated in vitro. A concentration-dependent inhibition of fungal radial growth against all three pathogens was observed, exhibiting the potential of MKPE as a valuable natural resource for addressing postharvest losses caused by fungal pathogens. The extraction process yielded a total phenolic content of 2128 mg GAE/100 g. Major polyphenolic bioactive compounds present were mangiferin, quercetin, and rhamnetin. The in-vitro antimicrobial assay showed reduction in the radial growth and inhibition percent of the pathogens. EC50 values of MKPE for B. cineria, C. gloeosporoides, and R. stolonifer was found to 364.17, 963.8 and 926 ppm, respectively. Our results demonstrate an economical, sustainable, and eco-friendly approach to manage post-harvest diseases rendered by fungi using mango MKPE from pickling industry waste.
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Affiliation(s)
- Gouthami Shivaswamy
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110 012, India
| | - Shalini Gaur Rudra
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110 012, India
| | - Lham Dorjee
- Division of Plant Pathology, ICAR-Indian Agricultural Research Institute, New Delhi 110 012, India
| | - Aditi Kundu
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi 110 012, India
| | - Robin Gogoi
- Division of Plant Pathology, ICAR-Indian Agricultural Research Institute, New Delhi 110 012, India
| | - Anupama Singh
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi 110 012, India
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3
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Durán-Castañeda AC, Bueno-Durán AY, Girón-Pérez MI, Ragazzo-Sánchez JA, Sánchez-Burgos JA, Sáyago-Ayerdi SG, Zamora-Gasga VM. Effect of Pediococcus acidilactici and mango seed polyphenols on the fermentative profile of the indigestible fraction of yam bean. Food Res Int 2024; 178:113970. [PMID: 38309916 DOI: 10.1016/j.foodres.2024.113970] [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: 06/19/2023] [Revised: 12/25/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
Yam bean is an important source of dietary fiber and other components that comprise the total indigestible fraction (TIF), which can be fermented by the colonic microbiota and produce metabolites with beneficial health effects. Therefore, the objective of this study was to evaluate the in vitro colonic fermentation of yam bean TIF and the changes caused by the addition of a polyphenolic extract of mango seed and the lactic acid bacteria Pediococcus acidilactici. The mango seed extract was obtained by ultrasound-assisted extraction, and the microbial growth rate and viability of P. acidilactici were determined using a Neubauer chamber. Yam bean TIF was isolated by triple enzymatic hydrolysis and subjected to in vitro colonic fermentation in combination with treatments with mango seed extract and P. acidilactici suspensions. Changes in pH, total soluble phenols (TSP), and antioxidant capacity (AOX) were evaluated. Furthermore, the production of metabolites was quantified by HPLC-DAD-MS and GC-MS. The Growth rate of P. acidilactici was 0.1097 h-1 with 97.5 % viability at 7 h of incubation. All TIF treatments showed a high capacity of fermentation, and the addition of mango seed extract increased the TSP content and AOX in DPPH and FRAP assays. A total of Forty-six volatile metabolites were detected, with highlighting the presence of esters, benzenes, aldehydes, and short-chain fatty acids. Five phenolic compounds associated with mango by-products were quantified during all fermentation process, despite the concentration of the extract. P. acidilactici did not substantially modify the fermentative profile of TIF. However, further studies such as the evaluation of the abundance of microbial communities may be necessary to observe whether it can generate changes during colonic fermentation.
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Affiliation(s)
- Alba Cecilia Durán-Castañeda
- Tecnológico Nacional de México, Instituto Tecnológico de Tepic, Av. Tecnológico No 2595, Col. Lagos del Country, Tepic, Nayarit CP 63175, Mexico.
| | - Adela Yolanda Bueno-Durán
- Unidad Académica de Ciencias Químicas Biológicas y Farmacéutica, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo s/n, CP 63190 Tepic, Nayarit, México.
| | - Manuel Iván Girón-Pérez
- Laboratorio Nacional de Investigación para la Inocuidad Alimentaria (LANIIA)-Unidad Nayarit, Universidad Autónoma de Nayarit, Calle Tres S/N. Colonia. Cd. Industrial, Tepic 63173, Nayarit, Mexico.
| | - Juan Arturo Ragazzo-Sánchez
- Tecnológico Nacional de México, Instituto Tecnológico de Tepic, Av. Tecnológico No 2595, Col. Lagos del Country, Tepic, Nayarit CP 63175, Mexico.
| | - Jorge Alberto Sánchez-Burgos
- Tecnológico Nacional de México, Instituto Tecnológico de Tepic, Av. Tecnológico No 2595, Col. Lagos del Country, Tepic, Nayarit CP 63175, Mexico.
| | - Sonia Guadalupe Sáyago-Ayerdi
- Tecnológico Nacional de México, Instituto Tecnológico de Tepic, Av. Tecnológico No 2595, Col. Lagos del Country, Tepic, Nayarit CP 63175, Mexico.
| | - Victor Manuel Zamora-Gasga
- Tecnológico Nacional de México, Instituto Tecnológico de Tepic, Av. Tecnológico No 2595, Col. Lagos del Country, Tepic, Nayarit CP 63175, Mexico.
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Saleem K, Hayat Z, Tariq Z, Riaz T, Azam M. Profiling of phenolic compounds, antimicrobial, antioxidant, and hemolytic activity of mango seed kernel using different optimized extraction systems. J Food Sci 2023; 88:5002-5011. [PMID: 37889081 DOI: 10.1111/1750-3841.16799] [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: 06/16/2023] [Revised: 09/25/2023] [Accepted: 09/29/2023] [Indexed: 10/28/2023]
Abstract
Mango seed kernels (MSKs) have been reported to show antioxidant, antibacterial, and anti-inflammatory properties. This study explores the influence of different optimized extraction systems on the extraction of MSK. The effects on gallic acid (GA) content, total phenolic content (TPC), total flavonoid content (TFC), antioxidant, antimicrobial, and hemolytic activity of MSK extracts from different extraction systems (65.45% ethanol-ultrasound assisted extraction [UAE], 62% ethanol-incubator shaker, 19.4% ethanol-UAE, and 100% water-UAE) were assessed. Based on the results, a nonsignificant difference in phenolic (p = 0.222), flavonoids (p = 0.058), antioxidant (p = 0.165), and antimicrobial activity (p = 0.193) against Staphylococcus aureus whereas a significant difference (p < 0.0001) in hemolytic, GA content, and antimicrobial activity against Clostridium perfringens was observed. Among different extraction systems, aqueous extraction showed significantly lower hemolytic (1.09%) and higher GA content (4.72 mg/g) and comparable results in all other experiments; yield (32.40%), TPC (58.79 mg/g), TFC (2.16 mg/g), and antioxidant (73.19%). Hence, it has been concluded that aqueous extraction system could be considered a sustainable extraction system for practical applications. PRACTICAL APPLICATION: Aqueous extraction system could be a sustainable option for extraction of mango seed kernel for practical applications as it is readily available, cheap, nonflammable, and nontoxic.
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Affiliation(s)
- Kinza Saleem
- IDRC Project Lab, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Zafar Hayat
- IDRC Project Lab, University of Veterinary and Animal Sciences, Lahore, Pakistan
- Department of Animal Sciences, College of Agriculture, University of Sargodha, Sargodha, Pakistan
| | - Zara Tariq
- IDRC Project Lab, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Tuba Riaz
- IDRC Project Lab, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Azam
- IDRC Project Lab, University of Veterinary and Animal Sciences, Lahore, Pakistan
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Jabin T, Biswas S, Islam S, Sarker S, Afroze M, Paul GK, Razu MH, Monirruzzaman M, Huda M, Rahman M, Kundu NK, Kamal S, Karmakar P, Islam MA, Saleh MA, Khan M, Zaman S. Effects of gamma-radiation on microbial, nutritional, and functional properties of Katimon mango peels: A combined biochemical and in silico studies. Heliyon 2023; 9:e21556. [PMID: 38027912 PMCID: PMC10665690 DOI: 10.1016/j.heliyon.2023.e21556] [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: 04/03/2023] [Revised: 10/18/2023] [Accepted: 10/24/2023] [Indexed: 12/01/2023] Open
Abstract
Gamma radiation has notable impacts on the flesh of mangoes. In this research, Katimon mangoes were subjected to different levels of irradiation (0.5, 1.0, 1.5, and 2.0 kGy) using a60Co irradiator. The results showed that irradiation significantly reduced the microbial population in the mango peels, with the 1.5 kGy dose showing the most significant reduction. Irradiation also delayed ripening and extended the shelf life of the mango peels. The total fat, protein, ash, moisture, and sugar content of the mango peels were all affected by irradiation. The total protein content, ash content and moisture content increased after irradiation, while the fat content remained relatively unchanged. The sugar content increased in all samples after storage, but the non-irradiated samples had higher sugar levels than the irradiated ones. The dietary fiber content of the mango peels was not significantly affected by irradiation. The vitamin C content decreased in all samples after storage. The titratable acidity and total soluble solids content of the mango peels increased after storage, but there were no significant differences between the irradiated and non-irradiated samples. Antioxidant activity and cytotoxicity assessment highlighted the antioxidant potential and reduced toxicity of irradiated samples. Additionally, the antimicrobial effectiveness of irradiated mango peels was evaluated. The most substantial inhibitory zones (measuring 16.90 ± 0.35) against Pseudomonas sp. were observed at a radiation dose of 1.5 kGy with 150 μg/disc. To identify potential antimicrobial agents, the volatile components of mangoes irradiated with 1.5 kGy were analyzed through GC-MS. Subsequently, these compounds were subjected to in silico studies against a viable protein, TgpA, of Pseudomonas sp. (PDB ID: 6G49). Based on molecular dynamic simulations and ADMET properties, (-)-Carvone (-6.2), p-Cymene (-6.1), and Acetic acid phenylmethyl ester (-6.1) were identified as promising compounds for controlling Pseudomonas sp.
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Affiliation(s)
- Tabassum Jabin
- Microbiology Laboratory, Department of Genetic Engineering and Biotechnology, University of Rajshahi, Bangladesh
- Bangladesh Reference Institute for Chemical Measurements (BRiCM), Dhaka, Bangladesh
| | - Suvro Biswas
- Microbiology Laboratory, Department of Genetic Engineering and Biotechnology, University of Rajshahi, Bangladesh
| | - Shirmin Islam
- Microbiology Laboratory, Department of Genetic Engineering and Biotechnology, University of Rajshahi, Bangladesh
| | - Swagotom Sarker
- Bangladesh Reference Institute for Chemical Measurements (BRiCM), Dhaka, Bangladesh
| | - Mirola Afroze
- Bangladesh Reference Institute for Chemical Measurements (BRiCM), Dhaka, Bangladesh
| | - Gobindo Kumar Paul
- Microbiology Laboratory, Department of Genetic Engineering and Biotechnology, University of Rajshahi, Bangladesh
| | - Mamudul Hasan Razu
- Bangladesh Reference Institute for Chemical Measurements (BRiCM), Dhaka, Bangladesh
| | - Md Monirruzzaman
- Bangladesh Reference Institute for Chemical Measurements (BRiCM), Dhaka, Bangladesh
| | - Mainul Huda
- Bangladesh Reference Institute for Chemical Measurements (BRiCM), Dhaka, Bangladesh
| | - Mashiur Rahman
- Bangladesh Reference Institute for Chemical Measurements (BRiCM), Dhaka, Bangladesh
| | - Nayan Kumer Kundu
- Bangladesh Reference Institute for Chemical Measurements (BRiCM), Dhaka, Bangladesh
| | - Sabiha Kamal
- Bangladesh Reference Institute for Chemical Measurements (BRiCM), Dhaka, Bangladesh
| | - Pranab Karmakar
- Bangladesh Reference Institute for Chemical Measurements (BRiCM), Dhaka, Bangladesh
| | - Md Ariful Islam
- Microbiology Laboratory, Department of Genetic Engineering and Biotechnology, University of Rajshahi, Bangladesh
| | - Md Abu Saleh
- Microbiology Laboratory, Department of Genetic Engineering and Biotechnology, University of Rajshahi, Bangladesh
| | - Mala Khan
- Bangladesh Reference Institute for Chemical Measurements (BRiCM), Dhaka, Bangladesh
| | - Shahriar Zaman
- Microbiology Laboratory, Department of Genetic Engineering and Biotechnology, University of Rajshahi, Bangladesh
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Chew SK, Teoh WH, Hong SL, Yusoff R. Rutin extraction from female C arica papaya Linn. using ultrasound and microwave-assisted extractive methods: Optimization and extraction efficiencies. Heliyon 2023; 9:e20260. [PMID: 37810831 PMCID: PMC10551569 DOI: 10.1016/j.heliyon.2023.e20260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 08/25/2023] [Accepted: 09/17/2023] [Indexed: 10/10/2023] Open
Abstract
Green extractive methods accompanied by resource conservation through process optimization are important in working towards sustainable processes. In the present paper, rutin was extracted from the leaf of female Carica papaya Linn using microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), sequential microwave ultrasound-assisted extraction (MUAE), and sequential ultrasound microwave-assisted extraction (UMAE) methods. Subsequently, the effect of extraction parameters on rutin yield were analyzed and compared. In addition, the extraction efficiency and energy consumption of the extraction processes were measured and discussed. In the present study, solid-liquid (S/L) ratio was determined to be the most significant extraction variable. Under optimized conditions, MUAE and UMAE were determined to yield the highest amount of rutin extracted at 18.46 ± 0.64 mg/g and 18.43 ± 0.81 mg/g, respectively. However, MUAE was determined to be the least resource efficient method as it consumed the highest amount of energy due to its relatively long extraction time. UAE was determined to be the most efficient in resource utilization as it required the least amount of energy for every mg/g of yield extracted, while the yield obtained was, nonetheless, comparatively high. The optimal condition obtained for UAE was 20 min of ultrasonic extraction time (TU), 20 % of ethanol mixture concentration (C), 710 μm of particle size (S), and 1:650 wt/wt of solid-liquid (S/L) ratio (R).
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Affiliation(s)
- See Khai Chew
- Department of Chemical Engineering, Faculty of Engineering, Universiti Malaya, 50603, Kuala Lumpur, Malaysia
| | - Wen Hui Teoh
- Sustainable Process Engineering Centre (SPEC), Department of Chemical Engineering, Faculty of Engineering, Universiti Malaya, 50603, Kuala Lumpur, Malaysia
| | - Sok Lai Hong
- Institute of Research Management and Services, Universiti Malaya, 50603, Kuala Lumpur, Malaysia
| | - Rozita Yusoff
- Sustainable Process Engineering Centre (SPEC), Department of Chemical Engineering, Faculty of Engineering, Universiti Malaya, 50603, Kuala Lumpur, Malaysia
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Nicolás García M, Borrás Enríquez A, González Escobar J, Calva Cruz O, Pérez Pérez V, Sánchez Becerril M. Phenolic Compounds in Agro-Industrial Waste of Mango Fruit: Impact on Health and Its Prebiotic Effect – a Review. POL J FOOD NUTR SCI 2023. [DOI: 10.31883/pjfns/159361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/23/2023] Open
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Bioactive Compounds in Extracts from the Agro-Industrial Waste of Mango. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28010458. [PMID: 36615647 PMCID: PMC9823791 DOI: 10.3390/molecules28010458] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/29/2022] [Accepted: 12/30/2022] [Indexed: 01/06/2023]
Abstract
Mango by-products are important sources of bioactive compounds generated by agro-industrial process. During mango processing, 35-60% of the fruit is discarded, in many cases without treatment, generating environmental problems and economic losses. These wastes are constituted by peels and seeds (tegument and kernel). The aim of this review was to describe the extraction, identification, and quantification of bioactive compounds, as well as their potential applications, published in the last ten years. The main bioactive compounds in mango by-products are polyphenols and carotenoids, among others. Polyphenols are known for their high antioxidant and antimicrobial activities. Carotenoids show provitamin A and antioxidant activity. Among the mango by-products, the kernel has been studied more than tegument and peels because of the proportion and composition. The kernel represents 45-85% of the seed. The main bioactive components reported for the kernel are gallic, caffeic, cinnamic, tannic, and chlorogenic acids; methyl and ethyl gallates; mangiferin, rutin, hesperidin, and gallotannins; and penta-O-galloyl-glucoside and rhamnetin-3-[6-2-butenoil-hexoside]. Meanwhile, gallic acid, ferulic acid, and catechin are reported for mango peel. Although most of the reports are at the laboratory level, they include potential applications in the fields of food, active packaging, oil and fat, and pharmaceutics. At the market level, two trends will stimulate the industrial production of bioactive compounds from mango by-products: the increasing demand for industrialized fruit products (that will increase the by-products) and the increase in the consumption of bioactive ingredients.
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Md Sani AN, Mohd Adzahan N, Ismail-Fitry MR. Valorization of malaysian tropical fruit seeds: A review of their nutrition, bioactivity, processing and food application. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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10
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Nguyen AT, Akanbi TO, Tawiah NA, Aryee AN. Valorization of seed and kernel marcs and evaluation of their antioxidant potential. Food Chem 2022; 390:133168. [DOI: 10.1016/j.foodchem.2022.133168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 04/10/2022] [Accepted: 05/04/2022] [Indexed: 11/04/2022]
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Mango Seed Kernel: A Bountiful Source of Nutritional and Bioactive Compounds. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02889-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Ojeda GA, Sgroppo SC, Sánchez Moreno C, de Ancos Siguero B. Mango 'criollo' by-products as a source of polyphenols with antioxidant capacity. Ultrasound assisted extraction evaluated by response surface methodology and HPLC-ESI-QTOF-MS/MS characterization. Food Chem 2022; 396:133738. [PMID: 35872495 DOI: 10.1016/j.foodchem.2022.133738] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 07/11/2022] [Accepted: 07/15/2022] [Indexed: 01/12/2023]
Abstract
Ultrasound assisted extraction (UAE) was evaluated as a green procedure for the recovery of phenolic compounds with antioxidant capacity from underutilized mango 'criollo' (peel, pulp and seed). Magnetic stirred was performed as conventional extraction. Response surface methodology using a three-factor (% ethanol, amplitude and time) central composite design was used to maximize the extraction for total phenolic compounds (TPC), total flavonoids and antioxidant capacity. The operational conditions to maximize extraction were: peel, 46% ethanol/amplitude 60% (36 µm)/6.5 min; pulp, 25% ethanol/amplitude 75% (45 µm)/30 min; seed 49% ethanol/100% (60 µm) amplitude/20 min. The phenolic composition of the optimized extracts was characterized by HPLC-QTOF-MS/MS and 45 compounds were tentatively identified as xanthones (mangiferin), flavonoids (quercetin), ellagic acid, benzophenones (maclurin), gallate derivatives and gallotannins. UAE increased TPC extraction (33%); interestingly mangiferin extraction increased 53% in peel, similarly, ellagic acid increased up to 2.5 and 4.4 times in peel and seed extracts.
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Affiliation(s)
- Gonzalo Adrián Ojeda
- Laboratorio de Tecnología Química y Bromatología, FaCENA, Universidad Nacional del Nordeste, Av. Libertad 5400, Corrientes, Argentina.
| | - Sonia Cecilia Sgroppo
- Laboratorio de Tecnología Química y Bromatología, FaCENA, Universidad Nacional del Nordeste, Av. Libertad 5400, Corrientes, Argentina
| | - Concepción Sánchez Moreno
- Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), José Antonio Novais 10, Madrid, Spain
| | - Begoña de Ancos Siguero
- Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), José Antonio Novais 10, Madrid, Spain
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Bayram Y, Elgin Karabacak C. Characterization of Unripe Grapes (Vitis vinifera L.) and Its Use to Obtain Antioxidant Phenolic Compounds by Green Extraction. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.909894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Thinning pruning is a process in modern viticulture to improve product quality when grapes are still in the immature fruit stage. Unripe grapes, which are waste, are mostly consumed locally as verjuices to meet domestic demand. This study aims to optimize a more efficient “green” technique for the extraction of total phenolic compounds (TPC) and antioxidant capacity (AC) from three varieties of unripe grape juice by response surface method (RSM) using ultrasound-assisted extraction (UAE). The influence of temperature (25–65°C) and extraction time (5–30 min) on total phenolic content (TPC) and antioxidant capacity (DPPH and CUPRAC) was investigated. In this study, physicochemical properties, mineral composition, phenolic and organic acid components of three different verjuices were also investigated. As a result, the optimal extraction points for extraction time (12 min) and temperature (30°C) were determined. All independent variables were found to be significantly effective on TPC and AC content during UAE. Verjuices are a rich source of antioxidants, phenols, organic acids, minerals, and vitamin C. This study is expected to contribute to the evaluation of unripe grape wastes, which are very rich in bioactive components, and to increase its economic potential by expanding local production, thus contributing to sustainable agri-food processing.
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Patra A, Abdullah S, Pradhan RC. Review on the extraction of bioactive compounds and characterization of fruit industry by-products. BIORESOUR BIOPROCESS 2022; 9:14. [PMID: 38647620 PMCID: PMC10992780 DOI: 10.1186/s40643-022-00498-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Accepted: 01/19/2022] [Indexed: 12/19/2022] Open
Abstract
The by-products produced from fruit processing industries could be a potential hazard to environmental pollution. However, these by-products contain several biologically active molecules (essential fatty acid, phenolic compounds, flavonoids, coloring pigments, pectin, proteins, dietary fibers, and vitamins), which can be utilized for various applications in the food, pharmaceutical, cosmetic and textile industries. Nevertheless, during extraction, these bioactive compounds' recovery must be maximized using proper extraction technologies, keeping both economy and environment under consideration. In addition, the characteristics of the extract obtained from those by-products depend mainly on the parameters considered during the extraction process. In this review, an overview of different technologies used to extract bioactive compounds from fruit industry by-products such as seeds and peels has been briefly discussed, along with their mechanisms, process, advantages, disadvantages, and process parameters. In addition, the characteristics of the extracted bioactive compounds have also been briefly discussed in this review.
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Affiliation(s)
- Abhipriya Patra
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, 769008, India
| | - S Abdullah
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, 769008, India
| | - Rama Chandra Pradhan
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, 769008, India.
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Quintana SE, Salas S, García-Zapateiro LA. Bioactive compounds of mango (Mangifera indica): a review of extraction technologies and chemical constituents. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6186-6192. [PMID: 34324201 DOI: 10.1002/jsfa.11455] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 06/27/2021] [Accepted: 07/29/2021] [Indexed: 06/13/2023]
Abstract
Mango (Mangifera indica) has been recognized as a rich source of bioactive compounds with potential pharmaceutical and nutraceutical applications and has attracted increasing interest from research. Phytochemistry studies have demonstrated that phenolic compounds are one of the most important biologically active components of M. indica extracts. Ultrasound- and microwave-assisted extractions and supercritical fluids have been employed to obtain bioactive molecules, such as phenolic acids, terpenoids, carotenoids, and fatty acids. These phytochemicals exhibit antioxidant, antimicrobial, anti-inflammatory, and anticancer activity, and depending on the source (bark, leaves, seeds, flowers, or peel) and extraction method there will be differences in the structure and bioactivity. This review examines the bioactive compounds, extraction techniques, and biological function of different parts of M. indica of great importance as nutraceuticals and functional compounds with potential application as therapeutic agents and functional foods. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Somaris E Quintana
- Research Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena, Colombia
| | - Stephanie Salas
- Research Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena, Colombia
| | - Luis A García-Zapateiro
- Research Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena, Colombia
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Kaur B, Maity HS, Rakshit M, Srivastav PP, Nag A. Cryo-Ground Mango Kernel Powder: Characterization, LC-MS/MS Profiling, Purification of Antioxidant-Rich Gallic Acid, and Molecular Docking Study of Its Major Polyphenols as Potential Inhibitors against SARS-CoV-2 M pro. ACS FOOD SCIENCE & TECHNOLOGY 2021; 1:1776-1786. [PMID: 37556283 PMCID: PMC8525339 DOI: 10.1021/acsfoodscitech.1c00179] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 09/09/2021] [Accepted: 09/24/2021] [Indexed: 12/17/2022]
Abstract
Mango processing waste (MPW) is an inexpensive and rich source of valuable substances. Hence, the mango kernel powder (MKP) from four cultivars (Chausa, Neelum, Barahmasi, and Dashehari) was characterized for the selection of the best cultivar. The MKP of the best cultivar (Dashehari) was analyzed for the profiling of polyphenols using LC-MS/MS in both modes of ionization (positive and negative) and indicated the presence of 50 compounds with specific retention times. After identification, gallic acid (GA), an important industrial compound, was targeted and purified followed by its confirmation using NMR (600 MHz) and HRMS. The antioxidant activity (IC50: 1.96 μg/mL) of extracted GA proposes its use as a natural antioxidant in novel food formulations. Additionally, SARS-CoV-2 main protease (Mpro) was selected for molecular docking based virtual screening of seven major polyphenols (MKP), and the results were compared with hydroxychloroquine. The docking scores of targeted polyphenols revealed that three compounds (epicatechin, mangiferin, and quercetin) exhibited appreciable proteolytic activity against Mpro. In this way, it is a favorable approach toward environmental safety on the standpoint of green chemistry owing to the use of food processing waste and elimination of the waste dumping/composting problems.
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Affiliation(s)
- Bhupinder Kaur
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India
| | - Himadri Sekhar Maity
- Department of Chemistry, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India
| | - Madhulekha Rakshit
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India
| | - Ahindra Nag
- Department of Chemistry, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India
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Raimundini Aranha AC, de Matos Jorge LM, Nardino DA, Casagrande Sipoli C, Suzuki RM, Dusman Tonin LT, Oliveira Defendi R. Modelling of bioactive components extraction from corn seeds. Chem Eng Res Des 2021. [DOI: 10.1016/j.cherd.2021.09.021] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Phenolic compounds in mango fruit: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01192-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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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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Optimization of microwave-assisted solvent extraction of hemp (Cannabis sativa L.) seed oil using RSM: evaluation of oil quality. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01087-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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21
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Torres-León C, de Azevedo Ramos B, dos Santos Correia MT, Carneiro-da-Cunha MG, Ramirez-Guzman N, Alves LC, Brayner FA, Ascacio-Valdes J, Álvarez-Pérez OB, Aguilar CN. Antioxidant and anti-staphylococcal activity of polyphenolic-rich extracts from Ataulfo mango seed. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111653] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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22
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Ordoñez-Torres A, Torres-León C, Hernández-Almanza A, Flores-Guía T, Luque-Contreras D, Aguilar CN, Ascacio-Valdés J. Ultrasound-microwave-assisted extraction of polyphenolic compounds from Mexican "Ataulfo" mango peels: Antioxidant potential and identification by HPLC/ESI/MS. PHYTOCHEMICAL ANALYSIS : PCA 2021; 32:495-502. [PMID: 33001462 DOI: 10.1002/pca.2997] [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: 10/10/2019] [Revised: 09/07/2020] [Accepted: 09/07/2020] [Indexed: 06/11/2023]
Abstract
INTRODUCTION Mango is used in traditional medicine in many countries. However, the processing by-products are not currently used and generate large pollution problems and high handling costs. OBJECTIVE To study the effect of different parameters in the extraction of polyphenolic compounds from mango peels using modern and ecological ultrasound-microwave-assisted extraction technology. METHODOLOGY Various parameters of these processes were studied: the extract was recovered by liquid chromatography using Ambetlite XAD-16. The total polyphenol content was determined by Folin-Ciocalteu's and HCl-butanol methods. Antioxidant activity was determined by 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS+), 1,10-diphenyl-2-20-picrylhydrazyl (DPPH), and lipid oxidation inhibition methods. The recovered compounds were identified by high-performance liquid chromatography-mass spectrometry (HPLC-MS). RESULTS The best extraction conditions were solid/liquid ratio of 1/5 g/mL, ethanol percentage of 50%, and an extraction time of 10 min. Under these conditions, the total polyphenol content was 54.15 mg/g, and the antioxidant activities were greater than 90% inhibition in the three assays evaluated. According to the high-performance liquid chromatography/electrospray ionization/mass spectrometry (HPLC/ESI/MS) analysis, nine polyphenolic compounds were identified; most of them were gallotannins, such as pentagalloyl glucose. CONCLUSION Ultrasound-microwave-assisted extraction was shown to be effective and allowed the recovery of antioxidant polyphenolic compounds. The results indicated that mango peel extracts can be used as natural antioxidant components in the pharmaceutical and functional food industries.
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Affiliation(s)
- Anahi Ordoñez-Torres
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila, 25280, Mexico
| | - Cristian Torres-León
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila, 25280, Mexico
| | - Ayerim Hernández-Almanza
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila, 25280, Mexico
| | - Tirso Flores-Guía
- Materials Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila, 25280, Mexico
| | - Diana Luque-Contreras
- Molecular Diagnostic and Clinical Analysis Laboratory, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila, 25280, Mexico
| | - Cristóbal N Aguilar
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila, 25280, Mexico
| | - Juan Ascacio-Valdés
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila, 25280, Mexico
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Vélez‐Erazo EM, Pasquel‐Reátegui JL, Dorronsoro‐Guerrero OH, Martínez‐Correa HA. Phenolics and carotenoids recovery from agroindustrial mango waste using microwave‐assisted extraction: Extraction and modeling. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13774] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Eliana Marcela Vélez‐Erazo
- Facultad de Ingeniería y Administración, Departamento de Ingeniería, Grupo de Investigación en Procesos Agroindustriales (GIPA) Universidad Nacional de Colombia Palmira Colombia
| | - José Luis Pasquel‐Reátegui
- Facultad de Ingeniería Agroindustrial, Departamento de Ingeniería Agroindustrial Universidad Nacional de San Martín Tarapoto Peru
| | - Oscar Humberto Dorronsoro‐Guerrero
- Facultad de Ingeniería y Administración, Departamento de Ingeniería, Grupo de Investigación en Procesos Agroindustriales (GIPA) Universidad Nacional de Colombia Palmira Colombia
| | - Hugo Alexander Martínez‐Correa
- Facultad de Ingeniería y Administración, Departamento de Ingeniería, Grupo de Investigación en Procesos Agroindustriales (GIPA) Universidad Nacional de Colombia Palmira Colombia
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Huang CD, Zheng HH, Zhang XY, Liu DZ, Gao JM, Zhang Q. Insight into the α-glucosidase-inhibiting mechanism of β-PGG, a commonly occurring polyphenol in diets. Nat Prod Res 2021; 36:1380-1384. [PMID: 33459059 DOI: 10.1080/14786419.2021.1873983] [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: 10/22/2022]
Abstract
1,2,3,4,6-Penta-O-galloyl-β-D-glucopyranose (β-PGG) is a compound commonly available in vegetables and fruits. It exhibited potential inhibition of α-glucosidase and hypoglycemic effect in vivo. This study explored its dynamics properties inhibiting α-glucosidase by Lineweaver - Burk plots, spectral analysis, docking analysis, and molecular dynamics simulations. β-PGG showed a mix-type inhibition when it was interacting with α-glucosidase. The fluorescence quenching indicated that the PGG-glucosidase complex formed in a spontaneous exothermic process and was driven by enthalpy. The synchronous fluorescence and ECD spectra indicate that β-PGG induced and changed the enzyme conformation in the complex formation. Docking results revealed multiple hydrogen bonds between the phenols and the amino acid residues. Further dynamic simulations indicated that the residues Asp345, Phe153, Arg435, Glu300, Pro305, and Phe296 played a more critical role in the interactions between β-PGG and α-glucosidase.
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Affiliation(s)
- Cheng-Di Huang
- Shaanxi Key Laboratory of Natural Products & Chemical Biology, College of Chemistry & Pharmacy, Northwest A&F University, Yangling, China
| | - Hang-Hang Zheng
- Shaanxi Key Laboratory of Natural Products & Chemical Biology, College of Chemistry & Pharmacy, Northwest A&F University, Yangling, China
| | - Xiao-Yue Zhang
- Shaanxi Key Laboratory of Natural Products & Chemical Biology, College of Chemistry & Pharmacy, Northwest A&F University, Yangling, China
| | - Da-Zhi Liu
- Shaanxi Key Laboratory of Natural Products & Chemical Biology, College of Chemistry & Pharmacy, Northwest A&F University, Yangling, China
| | - Jin-Ming Gao
- Shaanxi Key Laboratory of Natural Products & Chemical Biology, College of Chemistry & Pharmacy, Northwest A&F University, Yangling, China
| | - Qiang Zhang
- Shaanxi Key Laboratory of Natural Products & Chemical Biology, College of Chemistry & Pharmacy, Northwest A&F University, Yangling, China
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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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Cádiz-Gurrea MDLL, Villegas-Aguilar MDC, Leyva-Jiménez FJ, Pimentel-Moral S, Fernández-Ochoa Á, Alañón ME, Segura-Carretero A. Revalorization of bioactive compounds from tropical fruit by-products and industrial applications by means of sustainable approaches. Food Res Int 2020; 138:109786. [PMID: 33288172 DOI: 10.1016/j.foodres.2020.109786] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 10/03/2020] [Accepted: 10/05/2020] [Indexed: 02/08/2023]
Abstract
Tropical fruits trade is on the rise due to the claimed health benefits related with their consumption. Functional activities are exerted by the presence of bioactive compounds which could be used for prevention or amelioration diseases. However, the occurrence of bioactive compounds is found mainly in non-edible fraction of tropical fruits which are usually discarded. Therefore, the revalorization of tropical fruits by-products as source of functional compounds is on the cutting-edge research. The implementation of this challenge not only allows the enhancement of the tropical fruits by-products management, but also the production of value-added products. This review compiles the latest comprehensive information about the revalorization of bioactive compounds from tropical fruits by-products. A revision of the sustainable green technologies used for the isolation of valuable compounds has been carried out as well as the current food, functional, cosmeceutical and bioenergetics industrial applications of bioactive compounds extracted from tropical fruits by-products.
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Affiliation(s)
- María de la Luz Cádiz-Gurrea
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Spain; Research and Development of Functional Food Centre (CIDAF), Granada, Spain
| | - María Del Carmen Villegas-Aguilar
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Spain; Research and Development of Functional Food Centre (CIDAF), Granada, Spain
| | | | - Sandra Pimentel-Moral
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Spain; Research and Development of Functional Food Centre (CIDAF), Granada, Spain
| | - Álvaro Fernández-Ochoa
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Spain; Berlin Institute of Health Metabolomics Platform, 10178 Berlin, Germany; Max Delbrück Center for Molecular Medicine in the Helmholtz Association, 13125 Berlin, Germany
| | - María Elena Alañón
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Spain; Department of Analytical Chemistry and Food Science and Technology, University of Castilla-La Mancha, Ciudad Real, Spain.
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Spain; Research and Development of Functional Food Centre (CIDAF), Granada, Spain
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Chuo SC, Nasir HM, Mohd-Setapar SH, Mohamed SF, Ahmad A, Wani WA, Muddassir M, Alarifi A. A Glimpse into the Extraction Methods of Active Compounds from Plants. Crit Rev Anal Chem 2020; 52:667-696. [PMID: 32954795 DOI: 10.1080/10408347.2020.1820851] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Naturally active compounds are usually contained inside plants and materials thereof. Thus, the extraction of the active compounds from plants needs appropriate extraction methods. The commonly employed extraction methods are mostly based on solid-liquid extraction. Frequently used conventional extraction methods such as maceration, heat-assisted extraction, Soxhlet extraction, and hydrodistillation are often criticized for large solvent consumption and long extraction times. Therefore, many advanced extraction methods incorporating various technologies such as ultrasound, microwaves, high pressure, high voltage, enzyme hydrolysis, innovative solvent systems, adsorption, and mechanical forces have been studied. These advanced extraction methods are often better than conventional methods in terms of higher yields, higher selectivity, lower solvent consumption, shorter processing time, better energy efficiency, and potential to avoid organic solvents. They are usually designed to be greener, more sustainable, and environment friendly. In this review, we have critically described recently developed extraction methods pertaining to obtaining active compounds from plants and materials thereof. Main factors that affect the extraction performances are tuned, and extraction methods are chosen in line with the properties of targeted active compounds or the objectives of extraction. The review also highlights the advancements in extraction procedures by using combinations of extraction methods to obtain high overall yields or high purity extracts.
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Affiliation(s)
- Sing Chuong Chuo
- Centre of Lipids Engineering and Applied Research, Universiti Teknologi Malaysia, UTM Skudai, Johor, Malaysia.,Department of Quantity Surveying, Faculty of Built Environment, Universiti Teknologi Malaysia, UTM Skudai, Johor, Malaysia
| | - Hasmida Mohd Nasir
- Centre of Lipids Engineering and Applied Research, Universiti Teknologi Malaysia, UTM Skudai, Johor, Malaysia
| | - Siti Hamidah Mohd-Setapar
- Centre of Lipids Engineering and Applied Research, Universiti Teknologi Malaysia, UTM Skudai, Johor, Malaysia.,Malaysia-Japan International Institute of Technology, Jalan Sultan Yahya Petra, Universiti Teknologi Malaysia, Kuala Lumpur, Malaysia
| | - Sarajul Fikri Mohamed
- Department of Quantity Surveying, Faculty of Built Environment, Universiti Teknologi Malaysia, UTM Skudai, Johor, Malaysia
| | - Akil Ahmad
- Centre of Lipids Engineering and Applied Research, Universiti Teknologi Malaysia, UTM Skudai, Johor, Malaysia.,Malaysia-Japan International Institute of Technology, Jalan Sultan Yahya Petra, Universiti Teknologi Malaysia, Kuala Lumpur, Malaysia
| | - Waseem A Wani
- Department of Chemistry, Govt. Degree College Tral, Kashmir, J&K, India
| | - Mohd Muddassir
- Catalytic Chemistry Research Chair, Department of Chemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Abdullah Alarifi
- Catalytic Chemistry Research Chair, Department of Chemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
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Doulabi M, Golmakani M, Ansari S. Evaluation and optimization of microwave‐assisted extraction of bioactive compounds from eggplant peel by‐product. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14853] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Mahsa Doulabi
- Department of Food Science and Technology, Kazerun branch Islamic Azad University Kazerun Iran
| | | | - Sara Ansari
- Department of Food Science and Technology, Kazerun branch Islamic Azad University Kazerun Iran
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Gómez-Maldonado D, Lobato-Calleros C, Aguirre-Mandujano E, Leyva-Mir SG, Robles-Yerena L, Vernon-Carter EJ. Antifungal activity of mango kernel polyphenols on mango fruit infected by anthracnose. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109337] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Hosseini S, Parastouei K, Khodaiyan F. Simultaneous extraction optimization and characterization of pectin and phenolics from sour cherry pomace. Int J Biol Macromol 2020; 158:911-921. [PMID: 32360971 DOI: 10.1016/j.ijbiomac.2020.04.241] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 04/27/2020] [Accepted: 04/27/2020] [Indexed: 12/12/2022]
Abstract
In the present study, the effect of microwave-assisted extraction conditions on the simultaneous recovery of pectin and phenolic compounds from sour cherry pomace (SCP) was optimized. The results showed that maximum yield of pectin (14.65 ± 0.39%) and phenolic compounds (14.36 ± 0.29%) was obtained under microwave power of 800 W, irradiation time of 300 s, pH of 1.00 and LSR of 20 v/w. The resulting pectin under the mentioned conditions had the moisture, ash and protein content, and also total carbohydrates of ~8.32, ~3.73, ~1.41 and ~26.43%, respectively. Also, the obtained pectin with the molecular weight of 472.977 kDa and total phenol content of 91.54 ± 2.92 mg GAE/g pectin had a high purity (galacturonic acid content of ~72.86%) and suitable thermal stability (degradation temperature of 252.15 °C) and also could be classified as HMP (DE of 68.37 ± 2.78%). The FTIR, 1H NMR and XRD analysis indicated that the obtained sample was rich in esterified poly-galacturonic acid and had an amorphous structure. The phenolic compounds analysis showed that the SCP extract had a concentration-dependent antioxidant effect that was comparable with ascorbic acid and BHA at high concentrations.
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Affiliation(s)
- Saeid Hosseini
- Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Karim Parastouei
- Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran.
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
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Zuin VG, Segatto ML, Zanotti K. Towards a green and sustainable fruit waste valorisation model in Brazil: optimisation of homogenizer-assisted extraction of bioactive compounds from mango waste using a response surface methodology. PURE APPL CHEM 2020. [DOI: 10.1515/pac-2019-1001] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
AbstractFood waste valorisation is currently at the core of discussions and development of future economic models which, allied to the application of green and sustainable technologies, offers a viable alternative to shift industrial practices towards a circular bioeconomy. The feasibility and technological possibilities based on an integrated mango waste biorefinery concept, focusing on the extraction of bioactive compounds, are discussed in this paper. Additionally, a statistically robust methodology is presented as a green approach to optimise the variables of a sustainable, low time and energy consumption extraction technique (homogenizer-assisted extraction). Maximum concentrations of the bioactive compounds were obtained in similar values of parameters ethanol/water concentration (67.73 and 70.11 %), sample/solvent ratio (29.33 and 28.17 %) and time (4.47 and 5.00 min) for mangiferin (354.4 mg/kg DW) and hyperoside (258.7 mg/kg DW), respectively. These results demonstrated the efficiency of the proposed green and sustainable method to obtain bioactive compounds from a very common and significant tropical fruit waste in Brazil, based on an integrated mango biorefinery concept.
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Affiliation(s)
- Vânia G. Zuin
- Department of Chemistry, Federal University of São Carlos, Rod. Washington Luís (SP-310), km 235, 13565-905, São Carlos, SP, Brazil
- Green Chemistry Centre of Excellence, University of York, Heslington, York, YO10 5DD, UK, Tel.: +55 16 33518206, e-mail:
| | - Mateus L. Segatto
- Department of Chemistry, Federal University of São Carlos, Rod. Washington Luís (SP-310), km 235, 13565-905, São Carlos, SP, Brazil
| | - Karine Zanotti
- Department of Chemistry, Federal University of São Carlos, Rod. Washington Luís (SP-310), km 235, 13565-905, São Carlos, SP, Brazil
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Villacís-Chiriboga J, Elst K, Van Camp J, Vera E, Ruales J. Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications). Compr Rev Food Sci Food Saf 2020; 19:405-447. [PMID: 33325169 DOI: 10.1111/1541-4337.12542] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 12/16/2019] [Accepted: 01/08/2020] [Indexed: 12/11/2022]
Abstract
Tropical fruits represent one of the most important crops in the world. The continuously growing global market for the main tropical fruits is currently estimated at 84 million tons, of which approximately half is lost or wasted throughout the whole processing chain. Developing novel processes for the conversion of these byproducts into value-added products could provide a viable way to manage this waste problem, aiming at the same time to create a sustainable economic growth within a bio-economy perspective. Given the ever-increasing concern about sustainability, complete valorization through a bio-refinery approach, that is, zero waste concept, as well as the use of green techniques is therefore of utmost importance. This paper aims to report the status on the valorization of tropical fruit byproducts within a bio-refinery frame, via the application of traditional methodologies, and with specific attention to the extraction of phenolics and carotenoids as bioactive compounds. The different types of byproducts, and their content of bioactives is reviewed, with a special emphasis on the lesser-known tropical fruits. Moreover, the bioactivity of the different types of extracts and their possible application as a resource for different sectors (food, pharmaceutical, and environmental sciences) is discussed. Consequently, this review presents the concepts of tropical fruit biorefineries, and the potential applications of the isolated fractions.
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Affiliation(s)
- José Villacís-Chiriboga
- Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology, Boeretang 200, 2400, Mol, Belgium.,Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000, Ghent, Belgium.,Department of Food Science and Biotechnology, Ladrón de Guevara, E11-253, P.O.BOX 17 012759, Quito, Ecuador
| | - Kathy Elst
- Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology, Boeretang 200, 2400, Mol, Belgium
| | - John Van Camp
- Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Edwin Vera
- Department of Food Science and Biotechnology, Ladrón de Guevara, E11-253, P.O.BOX 17 012759, Quito, Ecuador
| | - Jenny Ruales
- Department of Food Science and Biotechnology, Ladrón de Guevara, E11-253, P.O.BOX 17 012759, Quito, Ecuador
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Lorenzo-Santiago MA, Rendón-Villalobos R. Isolation and characterization of micro cellulose obtained from waste mango. POLIMEROS 2020. [DOI: 10.1590/0104-1428.09119] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Extraction of Antioxidants from Blackberry (Rubus ulmifolius L.): Comparison between Ultrasound- and Microwave-Assisted Extraction Techniques. AGRONOMY-BASEL 2019. [DOI: 10.3390/agronomy9110745] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Berries are considered functional food because of their potential health benefits to consumers due to their high concentrations in bioactive compounds. The extraction process of their antioxidant compounds is a crucial step. In this work, ultrasound (UAE) and microwave (MAE) assisted extraction have been evaluated and compared for the recovery of total phenolic compounds (TPC) and total anthocyanins (TA) from blackberry. Since several variables have an influence on the extraction processes efficiency, a response surface method using a Box–Behnken design (BBD) was chosen for the optimization of UAE and MAE variables. Six variables (solvent, temperature, amplitude, cycle, pH, and sample:solvent ratio) were optimized for UAE while the optimization for MAE was performed on four variables (solvent, temperature, pH, and sample:solvent ratio). It has been proven that solvent and temperature have a significant influence on the extraction of both TA and TPC. Only 10 and 5 min were necessary to complete the UAE and MAE procedures, respectively. A precision study was also carried out, and coefficient of variation lower than 5% was determined. Non-significant differences were obtained when using UAE and MAE at their respective optimum conditions. Thus, the results demonstrated a successful potential use of both techniques for the extraction of TA and TPC from blackberry. In conclusion, this work shows interesting perspectives for quality control analytical laboratories for the development of rapid extraction techniques to quantify these antioxidant compounds in blackberries.
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Solid-state fermentation with Aspergillus niger to enhance the phenolic contents and antioxidative activity of Mexican mango seed: A promising source of natural antioxidants. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.06.003] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Ochoa-Velasco C, Ruíz-Espinosa H, Estévez-Sánchez K, Ruiz-López I. A sequential method to estimate equilibrium Point and diffusion coefficients of bioactive compounds during solid–liquid extraction. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.06.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Rodsamran P, Sothornvit R. Extraction of phenolic compounds from lime peel waste using ultrasonic-assisted and microwave-assisted extractions. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.01.017] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Castro-Vargas HI, Ballesteros Vivas D, Ortega Barbosa J, Morantes Medina SJ, Aristizabal Gutiérrez F, Parada-Alfonso F. Bioactive Phenolic Compounds from the Agroindustrial Waste of Colombian Mango Cultivars 'Sugar Mango' and 'Tommy Atkins'-An Alternative for Their Use and Valorization. Antioxidants (Basel) 2019; 8:E41. [PMID: 30781395 PMCID: PMC6406469 DOI: 10.3390/antiox8020041] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2019] [Revised: 02/06/2019] [Accepted: 02/13/2019] [Indexed: 12/15/2022] Open
Abstract
The aim of this study was to explore the potential of the agroindustrial waste from two Colombian mango cultivars as sources of bioactive phenolic compounds. Phenolic extracts from mango waste (peels, seed coats, and seed kernels) of 'sugar mango' and 'Tommy Atkins' cultivars were obtained. The bioactive properties of the phenolic extracts were accessed by measuring their free radical scavenging activity and antioxidant effects against lipid oxidation in food products; moreover, their antiproliferative effects against some cell lines of human cancer were explored. It is observed that the agroindustrial waste studied provides promising sources of bioactive phenolics. 'Sugar mango' waste provided extracts with the highest antioxidant effect in food products and antiproliferative activity; these extracts reduced lipid oxidation and cell growth by more than 57% and 75%, respectively. The seed kernel from 'sugar mango' supplied the extract with the best bioactive qualities; in addition, some recognized bioactive phenolics (such as mangiferin and several galloyl glucosides) were observed in this extract and related with its properties. The results obtained suggest that 'sugar mango' waste may be considered a source of bioactive phenolics, with promising uses in food and pharmaceutical products. Thus, a suitable alternative for the use and valorization of agroindustrial waste from Colombian mango cultivars is presented.
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Affiliation(s)
- Henry I Castro-Vargas
- Faculty of Engineering, Universidad Libre, Seccional Bogotá, Carrera 70 No 53-40, Bogotá D.C. 111071, Colombia.
- Department of Chemistry, Faculty of Sciences, Universidad Nacional de Colombia, Carrera 30 No 45-03, Bogotá D.C. 111321, Colombia.
| | - Diego Ballesteros Vivas
- Department of Chemistry, Faculty of Sciences, Universidad Nacional de Colombia, Carrera 30 No 45-03, Bogotá D.C. 111321, Colombia.
| | - Jenny Ortega Barbosa
- Department of Chemistry, Faculty of Sciences, Universidad Nacional de Colombia, Carrera 30 No 45-03, Bogotá D.C. 111321, Colombia.
| | - Sandra Johanna Morantes Medina
- Unit of Basic Oral Investigation (UIBO), School of Dentistry, Universidad El Bosque, Av. Cra 9 No. 131 A-02, Bogotá D.C. 110121, Colombia.
| | - Fabio Aristizabal Gutiérrez
- Department of Farmacy, Faculty of Sciences, Universidad Nacional de Colombia, Carrera 30 No 45-03, Bogotá D.C. 111321, Colombia.
| | - Fabián Parada-Alfonso
- Department of Chemistry, Faculty of Sciences, Universidad Nacional de Colombia, Carrera 30 No 45-03, Bogotá D.C. 111321, Colombia.
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Storage stability of soy protein isolate films incorporated with mango kernel extract at different temperature. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.038] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Torres-León C, Vicente AA, Flores-López ML, Rojas R, Serna-Cock L, Alvarez-Pérez OB, Aguilar CN. Edible films and coatings based on mango (var. Ataulfo) by-products to improve gas transfer rate of peach. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.057] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Torres-León C, Ramírez-Guzman N, Londoño-Hernandez L, Martinez-Medina GA, Díaz-Herrera R, Navarro-Macias V, Alvarez-Pérez OB, Picazo B, Villarreal-Vázquez M, Ascacio-Valdes J, Aguilar CN. Food Waste and Byproducts: An Opportunity to Minimize Malnutrition and Hunger in Developing Countries. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00052] [Citation(s) in RCA: 110] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
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