1
|
Silva PBVD, Brenelli LB, Mariutti LRB. Waste and by-products as sources of lycopene, phytoene, and phytofluene - Integrative review with bibliometric analysis. Food Res Int 2023; 169:112838. [PMID: 37254412 DOI: 10.1016/j.foodres.2023.112838] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 04/03/2023] [Accepted: 04/12/2023] [Indexed: 06/01/2023]
Abstract
Food loss and waste are severe social, economic, and environmental issues. An example is the incorrect handling of waste or by-products used to obtain bioactive compounds, such as carotenoids. This review aimed to present a comprehensive overview of research on lycopene, phytoene, and phytofluene obtained from waste and by-products. In this study, an integrative literature approach was coupled with bibliometric analysis to provide a broad perspective of the topic. PRISMA guidelines were used to search studies in the Web of Science database systematically. Articles were included if (1) employed waste or by-products to obtain lycopene, phytoene, and phytofluene or (2) performed applications of the carotenoids previously extracted from waste sources. Two hundred and four articles were included in the study, and the prevalent theme was research on the recovery of lycopene from tomato processing. However, the scarcity of studies on colorless carotenoids (phytoene and phytofluene) was evidenced, although these are generally associated with lycopene. Different technologies were used to extract lycopene from plant matrices, with a clear current trend toward choosing environmentally friendly alternatives. Microbial production of carotenoids from various wastes is a highly competitive alternative to conventional processes. The results described here can guide future forays into the subject, especially regarding research on phytoene and phytofluene, potential and untapped sources of carotenoids from waste and by-products, and in choosing more efficient, safe, and environmentally sustainable extraction protocols.
Collapse
Affiliation(s)
- Pedro Brivaldo Viana da Silva
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | | | - Lilian Regina Barros Mariutti
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil.
| |
Collapse
|
2
|
Reintegration of Food Industry By-Products: Potential Applications. Foods 2022; 11:foods11223743. [PMID: 36429335 PMCID: PMC9689787 DOI: 10.3390/foods11223743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 11/06/2022] [Accepted: 11/16/2022] [Indexed: 11/23/2022] Open
Abstract
Numerous studies have indicated that fruits and vegetables are considered as significant sources of bioactive compounds. The generated by-products, which are derived from the food industry, reveal similar or higher antioxidant activity. On the other hand, intense industrialization results in the production of large volumes of by-products, raising serious environmental issues. Therefore, this situation creates the necessity to develop new strategies in order to exploit the generated wastes, securing the ability to develop new high-added-value products. This review aims to summarize the exploitation of fruit wastes, namely, apple and citrus, as well as vegetable by-products which are derived from tomato, potato and carrot cultivation. All the aforementioned by-products have found wide applications in the development of new high-added-value products in the food and feed industry owing to their improved nutritional profiles. Furthermore, these wastes are characterized by a strong antioxidant activity, justifying their valorization in other fields such as cosmetics and pharmaceutical industries.
Collapse
|
3
|
Agyare AN, An CH, Liang Q. Goji Berry (Lycium Barbarum L.) Carotenoids Enrichment through ‘Green’ Extraction Method Improves Oxidative Stability and Maintains Fatty Acids of Yak Ghee with Microwave Heating and Storage. Foods 2022; 11:foods11030369. [PMID: 35159520 PMCID: PMC8834566 DOI: 10.3390/foods11030369] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 01/21/2022] [Accepted: 01/24/2022] [Indexed: 02/04/2023] Open
Abstract
As the oxidation of yak ghee is inevitable and as consumer demand for natural products continues to increase, this study aimed to enrich yak ghee with goji berry carotenoids by means of green solvent extraction and determined changes in the oxidative stability and fatty acid profiles of yak ghees during microwave heating (MW-heating) and accelerated storage. An enriched ghee (GG0) was prepared by high shear dispersion and ultrasound-assisted extraction, while a control ghee (FG0) was prepared by heating and filtration; both ghees were stored at 65 °C for 30 days and were microwave-heated (MW-heating) at 180 °C (15 and 30 min) and 200 °C for 30 min. The results showed that the carotenoid enrichment increased the oxidative stability of yak ghee during MW-heating and storage. The initial CLA and PUFA values of GG0 were not significantly different from those of FG0; SFA increased, and MUFA and TFA decreased. There was a faster rate of UFA loss and an increase in SFA and TFA in FG0 during MW-heating and storage. This indicated a protective effect of carotenoid enrichment on yak ghee. Therefore, the findings in this study support the use of goji berry carotenoids as a natural colorant and antioxidant in yak ghee. This study provides vital information for dairy processors and marketers.
Collapse
|
4
|
Romanić RS, Lužaić TZ, Radić BĐ. Enriched sunflower oil with omega 3 fatty acids from flaxseed oil: Prediction of the nutritive characteristics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112064] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
5
|
Sharma M, Bhat R. Extraction of Carotenoids from Pumpkin Peel and Pulp: Comparison between Innovative Green Extraction Technologies (Ultrasonic and Microwave-Assisted Extractions Using Corn Oil). Foods 2021; 10:foods10040787. [PMID: 33917570 PMCID: PMC8067522 DOI: 10.3390/foods10040787] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 03/31/2021] [Accepted: 04/01/2021] [Indexed: 01/18/2023] Open
Abstract
Natural pigments improve aesthetic value as well as antioxidant potential of a food product. This study was designed to determine the effects of green extraction techniques on carotenoids, polyphenols and antioxidant activities of pulp and peel of two varieties of pumpkin (Cucurbita maxima). Innovative green extractions (IGE; Ultrasound and Microwave-Assisted Extractions) synergised with corn oil (used as green solvent) were compared with conventional extraction (CE; hexane/isopropyl alcohol; 60:40, v/v). Results showed total carotenoids to be almost double on employing IGE (PM2-UAE-peel = 38.03 ± 4.21; PM4-UAE-peel = 33.78 ± 1.76 µg/g) when compared to conventional extraction (PM2-CE-peel = 19.21 ± 4.39; PM4-CE-peel = 16.21 ± 2.52 µg/g). Polyphenolic contents ranged between 510.69 ± 5.50 and 588.68 ± 7.26 mg GAE/100 g of extract in IGE, compared with conventional extracts (269.50 ± 2.17 to 318.46 ± 6.60 mg GAE/100 g) and percent inhibition of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) ranging between 88.32 ± 1.51 and 93.53 ± 0.30% in IGE when compared with conventional extraction (50.61 ± 1.44 to 57.79 ± 2.09%). Further, oxidative stability of carotenoids extracts from IGE (protection factor = 1.59 ± 0.01 to 1.81 ± 0.05) were found to be significantly higher (p < 0.05) than conventional extracts. Based on results, this study supports the use of innovative green extraction techniques to obtain bioactive pigments like carotenoids. It is anticipated that results generated will find potential applications in food, pharmaceutical and cosmetic industries.
Collapse
|
6
|
Elik A, Yanık DK, Göğüş F. Microwave-assisted extraction of carotenoids from carrot juice processing waste using flaxseed oil as a solvent. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109100] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
7
|
Panaite TD, Nour V, Vlaicu PA, Ropota M, Corbu AR, Saracila M. Flaxseed and dried tomato waste used together in laying hens diet. Arch Anim Nutr 2019; 73:222-238. [PMID: 31055971 DOI: 10.1080/1745039x.2019.1586500] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
The aim of this study was to investigate the effects of simultaneous supplementation of laying hens with dietary sources of n-3 polyunsaturated fatty acids (PUFA) and carotenoids on egg quality, fatty acids and carotenoid profile of the egg yolk and on feed and yolk lipid peroxidation. A 6-week experiment was carried out with 53-week old laying hens (96 Tetra SL) assigned to a control and three treatment groups supplemented with 5% flaxseeds and different levels of dried tomato waste (DTW, 2.5%, 5.0% and 10.0%). Hens from the groups supplemented with 5% and 7.5% DTW had a significantly lower average daily feed intake and laying percentage as compared to the control. Increased doses of dietary DTW enhanced yolk Roche colour score in direct correlation with the enrichment of egg yolk in carotenoids but decreased their transfer efficiency from feed to egg. After 4 weeks, egg yolk from hens fed with 5% flaxseeds and 7.5% DTW had increased lutein and zeaxanthin levels (by 29% and 24%, respectively) and the colour score was 3.5 fold higher compared to the control group. As a result of the dietary supplementation with flaxseed, the n-3 fatty acid content was 3.1-3.7-fold higher in egg yolk compared with the control and the n-6/n-3 ratio decreased from 18.3 (control) to 4.1-5.4 in supplemented diets. Dietary supplementation with 5% DTW effectively prevented lipid oxidation of eggs enriched with n-3 PUFA, but the increase in DTW content depressed the absorption and deposition of n-3 PUFA in egg yolk.
Collapse
Affiliation(s)
- Tatiana Dumitra Panaite
- a Laboratory of Chemistry and Nutrition Physiology, National Research Development Institute for Animal Biology and Nutrition , Balotesti , Romania
| | - Violeta Nour
- b Department of Horticulture & Food Science , University of Craiova , Craiova , Romania
| | - Petru Alexandru Vlaicu
- a Laboratory of Chemistry and Nutrition Physiology, National Research Development Institute for Animal Biology and Nutrition , Balotesti , Romania
| | - Mariana Ropota
- a Laboratory of Chemistry and Nutrition Physiology, National Research Development Institute for Animal Biology and Nutrition , Balotesti , Romania
| | - Alexandru Radu Corbu
- c Department of Bioengineering, Faculty of Food Science and Engineering , "Dunarea de Jos" University , Galati , Romania
| | - Mihaela Saracila
- a Laboratory of Chemistry and Nutrition Physiology, National Research Development Institute for Animal Biology and Nutrition , Balotesti , Romania
| |
Collapse
|
8
|
Szabo K, Cătoi AF, Vodnar DC. Bioactive Compounds Extracted from Tomato Processing by-Products as a Source of Valuable Nutrients. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2018; 73:268-277. [PMID: 30264237 DOI: 10.1007/s11130-018-0691-0] [Citation(s) in RCA: 95] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Alongside paper, plastic, metal and glass, an important segment in the recycling area is represented by the wastes of different vegetal processing industries. These by-products gained interest lately, in the context of food waste prevention and growing population number. In the tomato processing industry approximately, 8.5 million tons of wastes are generated globally, each year. The present study highlights the valuable bioactive constituents as lycopene, beta-carotene, glutamic acid or aspartic acid from the by-products of tomato processing industries, which can be revalorized as incorporated nutrients in functional foods. Tomato consumption is directly associated with the prevention of different chronic diseases and carcinogenesis, however the carotenoids bioavailability is a key factor in this process. Further, fiber content together with protein content of tomato seeds and benefits of their consumption are emphasized. Value-added food products obtained by tomato peels or seeds addition are exemplified in this review (bakery, meat products, pasta and noodles, dairy and oil products as well as jams and functional ice cream), in order to embrace next prototypes that can transform vegetal by-products in functional nutrients.
Collapse
Affiliation(s)
- Katalin Szabo
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372, Cluj-Napoca, Romania
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372, Cluj-Napoca, Romania
| | - Adriana-Florinela Cătoi
- Pathophysiology Department, "Iuliu Haţieganu" University of Medicine and Pharmacy, Str. Victor Babeş Nr. 8, 400012, Cluj-Napoca, Romania.
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372, Cluj-Napoca, Romania.
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372, Cluj-Napoca, Romania.
| |
Collapse
|
9
|
Boussaid A, Chouaibi M, Attouchi S, Hamdi S, Ferrari G. Classification of Southern Tunisian honeys based on their physicochemical and textural properties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1540988] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Amel Boussaid
- Food Preservation Laboratory, High Institute of Food Industry, Elkhadra, Tunisia
| | - Moncef Chouaibi
- Food Preservation Laboratory, High Institute of Food Industry, Elkhadra, Tunisia
- Department of Chemical and Food Engineering, University of Salerno, Salerno, Italia
| | - Samar Attouchi
- Food Preservation Laboratory, High Institute of Food Industry, Elkhadra, Tunisia
| | - Salem Hamdi
- Food Preservation Laboratory, High Institute of Food Industry, Elkhadra, Tunisia
| | - Giovanna Ferrari
- Department of Chemical and Food Engineering, University of Salerno, Salerno, Italia
| |
Collapse
|
10
|
Zuorro A, Lavecchia R, González E, Kafarov V. Kinetics of Lycopene Degradation in Sunflower and Grape Seed Oils. ACTA ACUST UNITED AC 2018. [DOI: 10.13005/ojc/340502] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The stability of lycopene in two vegetable oils, sunflower seed oil (SSO) and grape seed oil (GSO), was investigated by analysing the carotenoid degradation kinetics in the temperature range of 10–40°C. A tomato oleoresin containing 6% (w/w) of lycopene was used to prepare lycopene-enriched oil samples. Analysis of kinetic data showed that lycopene degradation follows first-order kinetics, with an apparent activation energy of 70.7 kJ mol–1 in SSO and 69 kJ mol–1 in GSO. The estimated half-life of lycopene was found to depend on oil type and storage temperature. At 20°C, it varied between 59 and 122 days, while at 4°C it was comprised between 302 and 650 days. At all temperatures, lycopene was more stable in SSO than in GSO, which is likely due to the higher content of antioxidant compounds in SSO.
Collapse
Affiliation(s)
- Antonio Zuorro
- Department of Chemical Engineering, Materials and Environment, Sapienza University, Roma, Italy
| | - Roberto Lavecchia
- Department of Chemical Engineering, Materials and Environment, Sapienza University, Roma, Italy
| | - Erenio González
- Department of Chemical Engineering, Materials and Environment, Sapienza University, Roma, Italy
| | - Viatcheslav Kafarov
- Department of Chemical Engineering, Universidad Industrial de Santander, Bucaramanga, Colombia
| |
Collapse
|
11
|
Nour V, Corbu AR, Rotaru P, Karageorgou I, Lalas S. Effect of carotenoids, extracted from dry tomato waste, on the stability and characteristics of various vegetable oils. GRASAS Y ACEITES 2018. [DOI: 10.3989/gya.0994171] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
In this study, various vegetable oils were enriched with carotenoids originating from dry tomato waste using ultrasound-assisted extraction, microwave-assisted extraction and maceration. Analyses of total carotenoids, color and oxidative stability (determined by free radical scavenger activity, peroxide value, Rancimat method and DSC analysis) were carried out. Commercial oils without enrichment were used for comparison. The results showed that the carotenoid contents of the oils increased significantly by increasing incorporation of dry tomato waste. Also, maceration proved to extract significantly higher amounts of these compounds. In some oils the extraction of dry tomato waste improved their oxidative and thermal stability while in others it caused an increase in the peroxide value and a decrease in induction time. Finally, the color parameters of the oils were significantly influenced. Enriched oils could be a potential source of bioactive compounds and might have significant antioxidant activity when ingested as part of a dietary regime.
Collapse
|
12
|
Abid Y, Azabou S, Jridi M, Khemakhem I, Bouaziz M, Attia H. Storage stability of traditional Tunisian butter enriched with antioxidant extract from tomato processing by-products. Food Chem 2017; 233:476-482. [PMID: 28530601 DOI: 10.1016/j.foodchem.2017.04.125] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2016] [Revised: 04/19/2017] [Accepted: 04/19/2017] [Indexed: 11/27/2022]
Abstract
Traditional Tunisian butter (TTB) is one of the most appreciated dairy products in Tunisia. Herein, the storage stability of TTB enriched with antioxidants from tomato processing by-products (TPB) was evaluated during 60days of storage at 4°C. TPB extract contains significant amounts of lycopene and phenolics. TTB enriched with 400mg of TPB extract/kg of TTB revealed the lowest peroxide values at all the determination intervals. Adding 400mg of TPB extract/kg of TTB did not exhibit any undesired effect on lactic bacteria which are necessary for development of aroma and chemical properties of TTB. However, raw TTB and highly enriched TTB (800mg of TPB extract/kg of TTB) displayed higher lipid peroxidation. The detrimental effect of high antioxidant amounts on TTB stability could be due to a possible pro-oxidant character. Thus, appropriate supplementation of TPB extract could be used in TTB as a protective agent against lipid peroxidation to extend its shelf-life up to two months.
Collapse
Affiliation(s)
- Yousra Abid
- Université de Sfax, ENIS, Laboratoire Analyses, Valorisation et Sécurité des Aliments, Sfax, Tunisia
| | - Samia Azabou
- Université de Sfax, ENIS, Laboratoire Analyses, Valorisation et Sécurité des Aliments, Sfax, Tunisia.
| | - Mourad Jridi
- Université de Sfax, ENIS, Laboratoire de Génie Enzymatique et de Microbiologie, Sfax, Tunisia
| | - Ibtihel Khemakhem
- Université de Sfax, ENIS, Laboratoire Analyses, Valorisation et Sécurité des Aliments, Sfax, Tunisia
| | - Mohamed Bouaziz
- Université de Sfax, Institut Supérieur de Biotechnologie de Sfax, Laboratoire d' Electrochimie et Environnement, Tunisia
| | - Hamadi Attia
- Université de Sfax, ENIS, Laboratoire Analyses, Valorisation et Sécurité des Aliments, Sfax, Tunisia
| |
Collapse
|
13
|
Wastes and by-products: Upcoming sources of carotenoids for biotechnological purposes and health-related applications. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.01.014] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
14
|
Zidani S, Benakmoum A, Ammouche A, Benali Y, Bouhadef A, Abbeddou S. Effect of dry tomato peel supplementation on glucose tolerance, insulin resistance, and hepatic markers in mice fed high-saturated-fat/high-cholesterol diets. J Nutr Biochem 2017; 40:164-171. [DOI: 10.1016/j.jnutbio.2016.11.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2016] [Revised: 11/01/2016] [Accepted: 11/07/2016] [Indexed: 11/17/2022]
|
15
|
Rodriguez-Garcia I, Cruz-Valenzuela MR, Silva-Espinoza BA, Gonzalez-Aguilar GA, Moctezuma E, Gutierrez-Pacheco MM, Tapia-Rodriguez MR, Ortega-Ramirez LA, Ayala-Zavala JF. Oregano (Lippia graveolens) essential oil added within pectin edible coatings prevents fungal decay and increases the antioxidant capacity of treated tomatoes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3772-3778. [PMID: 26676868 DOI: 10.1002/jsfa.7568] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/08/2015] [Revised: 09/30/2015] [Accepted: 12/09/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Tomato is a fruit widely consumed due to its flavor and nutritional value; however, it is susceptible to fungi contamination. Oregano essential oil (OEO) is a fungicide whose constituents are volatile; therefore, their incorporation within edible coatings can protect them and maintain their efficacy. In this context, this study evaluated the effect of OEO applied within pectin coatings on the inhibition of Alternaria alternata growth, antioxidant content and sensorial acceptability of tomatoes. RESULTS The major volatile compounds of OEO were carvacrol (47.41%), p-cymene (26.44%) and thymol (3.02%). All the applied OEO concentrations (15.7, 25.9 and 36.1 g L(-1) ) inhibited the in vitro growth of A. alternata, whereas the in vivo effective concentrations were 25.9 and 36.1 g L(-1) . Additionally, there was an increment of total phenols and antioxidant activity in coated tomatoes compared to controls. Aroma acceptability of tomatoes was not affected by the pectin-OEO coating; additionally, the pectin, pectin-OEO 15.7 g L(-1) treatments and control tomatoes showed higher flavor acceptability than those coated with pectin-OEO 25.9 and 36.1 g L(-1) . CONCLUSION Pectin-OEO coatings showed antifungal effect and increased the antioxidant activity without negative effects on the sensorial acceptability of tomatoes. © 2015 Society of Chemical Industry.
Collapse
Affiliation(s)
- Isela Rodriguez-Garcia
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - M Reynaldo Cruz-Valenzuela
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - Brenda A Silva-Espinoza
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - Gustavo A Gonzalez-Aguilar
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - Edgar Moctezuma
- Department of Cell Biology and Molecular Genetics, The University of Maryland, College Park, MD, USA
| | - M Melissa Gutierrez-Pacheco
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - Melvin R Tapia-Rodriguez
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - Luis A Ortega-Ramirez
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - J Fernando Ayala-Zavala
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| |
Collapse
|
16
|
Ilahy R, Piro G, Tlili I, Riahi A, Sihem R, Ouerghi I, Hdider C, Lenucci MS. Fractionate analysis of the phytochemical composition and antioxidant activities in advanced breeding lines of high-lycopene tomatoes. Food Funct 2016; 7:574-83. [DOI: 10.1039/c5fo00553a] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
The results of the first study characterizing new high-lycopene tomato advanced breeding lines, to determine the phytochemical content as well asin vitroantioxidant activities of peel, pulp and seed fractions are presented.
Collapse
Affiliation(s)
- Riadh Ilahy
- Laboratory of Horticulture
- National Agricultural Research Institute of Tunisia
- 2049 Ariana
- Tunisia
| | - Gabriella Piro
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali
- Università del Salento
- 73100 Lecce
- Italy
| | - Imen Tlili
- Laboratory of Horticulture
- National Agricultural Research Institute of Tunisia
- 2049 Ariana
- Tunisia
| | | | - Rabaoui Sihem
- Laboratory of Agricultural Applied Biotechnology
- National Agricultural Research Institute of Tunisia
- Tunis
- Tunisia
| | - Imen Ouerghi
- Laboratory of Horticulture
- National Agricultural Research Institute of Tunisia
- 2049 Ariana
- Tunisia
| | - Chafik Hdider
- Laboratory of Horticulture
- National Agricultural Research Institute of Tunisia
- 2049 Ariana
- Tunisia
| | | |
Collapse
|
17
|
Nour V, Ionica ME, Trandafir I. Bread enriched in lycopene and other bioactive compounds by addition of dry tomato waste. Journal of Food Science and Technology 2015; 52:8260-7. [PMID: 26604402 DOI: 10.1007/s13197-015-1934-9] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/21/2015] [Accepted: 07/02/2015] [Indexed: 11/26/2022]
Abstract
The tomato processing industry generates high amounts of waste, mainly tomato skins and seeds, which create environmental problems. These residues are attractive sources of valuable bioactive components and pigments. A relatively simple recovery technology could consist of production of powders to be directly incorporated into foods. Tomato waste coming from a Romanian tomato processing unit were analyzed for the content of several bioactive compounds like ascorbic acid, β-carotene, lycopene, total phenolics, mineral and trace elements. In addition, its antioxidant capacity was assayed. Results revealed that tomato waste (skins and seeds) could be successfully utilized as functional ingredient for the formulation of antioxidant rich functional foods. Dry tomato processing waste were used to supplement wheat flour at 6 and 10 % levels (w/w flour basis) and the effects on the bread's physicochemical, baking and sensorial characteristics were studied. The following changes were observed: increase in moisture content, titratable acidity and bread crumb elasticity, reduction in specific volume and bread crumb porosity. The addition of dry tomato waste at 6 % resulted in bread with good sensory characteristics and overall acceptability but as the amount of dry tomato waste increased to 10 %, bread was less acceptable.
Collapse
Affiliation(s)
- Violeta Nour
- Department of Horticulture & Food Science, University of Craiova, 13 A.I.Cuza Street, 200585 Craiova, Romania
| | - Mira Elena Ionica
- Department of Horticulture & Food Science, University of Craiova, 13 A.I.Cuza Street, 200585 Craiova, Romania
| | - Ion Trandafir
- Department of Chemistry, University of Craiova, 107 Calea Bucuresti Street, 200529 Craiova, Romania
| |
Collapse
|
18
|
Bendini A, Di Lecce G, Valli E, Barbieri S, Tesini F, Toschi TG. Olive oil enriched in lycopene from tomato by-product through a co-milling process. Int J Food Sci Nutr 2015; 66:371-7. [PMID: 26001089 DOI: 10.3109/09637486.2015.1035230] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The aim of this investigation was to produce an olive oil (OO) naturally enriched with antioxidants, recovering carotenoids, in particular lycopene, using an industrial by-product of tomato seeds and skin. For this purpose, a technological process in a low-scale industrial plant to co-mill olives and tomato by-product in de-frosted or freeze-dried forms was applied and studied with respect to control samples. Preliminary results obtained from two different experiments were carried out by 40 kg of cultivar Correggiolo olives and 60 kg of olive blends from different cultivars. In both the experiments, the co-milling showed significant enrichment in carotenoids, especially in lycopene (mean values of 5.4 and 7.2 mg/kg oil from defrosted and freeze-dried by-products, respectively). The experimental results demonstrated the possibility to obtain a new functional food naturally enriched in antioxidant compounds, which might be marketed as "OO dressing enriched in lycopene" or "condiment produced using olives and tomato by-product".
Collapse
Affiliation(s)
- Alessandra Bendini
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna , U.O.S. Cesena (FC) , Italy and
| | | | | | | | | | | |
Collapse
|
19
|
Guzman I, Grace MH, Yousef GG, Raskin I, Lila MA. Novel strategies for capturing health-protective mango phytochemicals in shelf stable food matrices. Int J Food Sci Nutr 2015; 66:175-85. [PMID: 25519247 DOI: 10.3109/09637486.2014.979315] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2014] [Accepted: 09/27/2014] [Indexed: 11/13/2022]
Abstract
Cost-effective methods for concentration and stabilization of otherwise perishable mango fruit phytoactives into shelf stable high protein ingredients were developed to combat stunting (malnutrition) in rural Africa. Mango juices complexed with sunflower oil and protein-rich legume flours yielded carotenoid-enriched oils and pelleted polyphenol-enriched flour matrices. Carotenoids from juices were concentrated 9-10 times in the fortified sunflower oil. Protein-rich soy and peanut flours captured 2.2-3.2 mg/g polyphenols from the juices. Alternatively, mango juice was sorbed and co-dried with flours, which stably bound the polyphenols, carotenoids, and natural sugars in soy or peanut protein-rich matrices. The concentration of provitamin A carotenoids was almost doubled and total polyphenols were enriched 4-5 times higher in the matrices compared to fresh pureed juice. Both strategies require minimal instrumentation, are compatible with rural village dietary practices; and capture the benefits of otherwise perishable seasonal resources by complexing healthful proteins together with phytoactive compounds.
Collapse
Affiliation(s)
- Ivette Guzman
- Food Bioprocessing and Nutrition Sciences Department, Plants for Human Health Institute, North Carolina State University , NC Research Campus, Kannapolis, NC , USA and
| | | | | | | | | |
Collapse
|
20
|
|
21
|
Roohinejad S, Everett DW, Oey I. Effect of pulsed electric field processing on carotenoid extractability of carrot purée. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12510] [Citation(s) in RCA: 75] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Shahin Roohinejad
- Department of Food Science; University of Otago; PO Box 56 Dunedin 9054 New Zealand
| | - David W. Everett
- Department of Food Science; University of Otago; PO Box 56 Dunedin 9054 New Zealand
- Riddet Institute; Private Bag 11 222 Palmerston North 4442 New Zealand
| | - Indrawati Oey
- Department of Food Science; University of Otago; PO Box 56 Dunedin 9054 New Zealand
| |
Collapse
|
22
|
Zeb A, Murkovic M. Pro-Oxidant Effects of β-Carotene During Thermal Oxidation of Edible Oils. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2221-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
23
|
Svelander CA, Lopez-Sanchez P, Pudney PDA, Schumm S, Alminger MAG. High pressure homogenization increases the in vitro bioaccessibility of α- and β-carotene in carrot emulsions but not of lycopene in tomato emulsions. J Food Sci 2012; 76:H215-25. [PMID: 22416706 DOI: 10.1111/j.1750-3841.2011.02418.x] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
UNLABELLED The correlation between food microstructure and in vitro bioaccessibility of carotenes was evaluated for tomato and carrot emulsions (5% olive oil) subjected to high pressure homogenization (HPH) at varying degrees of intensity. The aim was to investigate whether additional mechanical disruption of the food matrix could be utilized to further increase the carotene bioaccessibility of an already pre-processed material. The carotene bioaccessibility of the samples was measured after simulated in vitro digestion, carotene release to the oil phase was estimated by Confocal Raman spectroscopy and, to measure active uptake of carotenes, Caco-2 cells were incubated with the digesta of selected samples. HPH did not notably affect the retention of carotenes or ascorbic acid but significantly increased both the release and micellar incorporation of α- and β-carotene in carrot emulsions 1.5- to 1.6-fold. On the other hand, in vitro bioaccessibility of lycopene from tomato was not increased by HPH under any of the conditions investigated. Instead, the results suggested that lycopene bioaccessibility was limited by a combination of the low solubility of lycopene in dietary lipids and entrapment in the cellular network. Carotene uptake by Caco-2 cells appeared to be mainly dependent upon the carotene concentration of the digesta, but cis-trans isomerization had a significant impact on the micellarization efficiency of carotenes. We therefore conclude that HPH is an interesting option for increasing the bioaccessibility of carotenes from fruits and vegetables while maintaining a high nutrient content, but that the results will depend on both food source and type of carotene. PRACTICAL APPLICATION A better understanding of the correlation between the processing of fruits and vegetables, microstructure and nutrient bioaccessibility can be directly applied in the production of food products with an increased nutritional value.
Collapse
Affiliation(s)
- Cecilia A Svelander
- Chalmers Univ. of Technology, Dept. of Chemical and Biological Engineering, Food Science, 412 96 Göteborg, Sweden.
| | | | | | | | | |
Collapse
|
24
|
Effect of water activity on lycopene and flavonoid degradation in dehydrated tomato skins fortified with green tea extract. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.05.025] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
25
|
Chemat F, Périno-Issartier S, Loucif L, Elmaataoui M, Mason TJ. Enrichment of edible oil with sea buckthorn by-products using ultrasound-assisted extraction. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201100349] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
26
|
|
27
|
Li H, Deng Z, Wu T, Liu R, Loewen S, Tsao R. Microwave-assisted extraction of phenolics with maximal antioxidant activities in tomatoes. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.08.019] [Citation(s) in RCA: 163] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
28
|
Li H, Deng Z, Liu R, Young JC, Zhu H, Loewen S, Tsao R. Characterization of phytochemicals and antioxidant activities of a purple tomato (Solanum lycopersicum L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:11803-11811. [PMID: 21905736 DOI: 10.1021/jf202364v] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
A newly developed nongenetically modified purple tomato V118 was investigated for its phytochemical compositions and antioxidant activities. A highly efficient and sensitive UPLC method was developed for both the phenolics and carotenoids, which showed that in addition to the phytochemicals commonly known for tomatoes, V118 had a unique composition of anthocyanins. The total carotenoid content of V118 was 234.78 μg/g dry weight (DW), and the total phenolic content was 659.11 mg GAE/100 g DW. The antioxidant activities of the lipophilic extract as measured by the PCL and ORAC-L assays were 30.11 μmol TE/g DW and 11.97 μmol TE/g DW, respectively, while the hydrophilic extracts as determined by the ORAC-H and FRAP assays were 323.23 μmol TE/g DW and 54.95 μmol AAE/g DW, respectively. The LC-MS study showed three major anthocyanins, which were mainly acylglycosides of petunidin and malvidin. This study showed that purple tomatoes such as V118 possess additional phytochemicals like anthocyanins, which can potentially have added health benefits.
Collapse
Affiliation(s)
- Hongyan Li
- State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang 330047, Jiangxi, China
| | | | | | | | | | | | | |
Collapse
|
29
|
|
30
|
Szydłowska-Czerniak A, Amarowicz R, Szłyk E. Antioxidant capacity of rapeseed meal and rapeseed oils enriched with meal extract. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.200900292] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
31
|
Kong KW, Khoo HE, Prasad KN, Ismail A, Tan CP, Rajab NF. Revealing the power of the natural red pigment lycopene. Molecules 2010; 15:959-87. [PMID: 20335956 PMCID: PMC6263198 DOI: 10.3390/molecules15020959] [Citation(s) in RCA: 124] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2010] [Revised: 01/29/2010] [Accepted: 02/03/2010] [Indexed: 11/16/2022] Open
Abstract
By-products derived from food processing are attractive source for their valuable bioactive components and color pigments. These by-products are useful for development as functional foods, nutraceuticals, food ingredients, additives, and also as cosmetic products. Lycopene is a bioactive red colored pigment naturally occurring in plants. Industrial by-products obtained from the plants are the good sources of lycopene. Interest in lycopene is increasing due to increasing evidence proving its preventive properties toward numerous diseases. In vitro, in vivo and ex vivo studies have demonstrated that lycopene-rich foods are inversely associated to diseases such as cancers, cardiovascular diseases, diabetes, and others. This paper also reviews the properties, absorption, transportation, and distribution of lycopene and its by-products in human body. The mechanism of action and interaction of lycopene with other bioactive compounds are also discussed, because these are the crucial features for beneficial role of lycopene. However, information on the effect of food processing on lycopene stability and availability was discussed for better understanding of its characteristics.
Collapse
Affiliation(s)
- Kin-Weng Kong
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; E-Mails: (K.-W.K.); (H.-E.K.); (K.N.P.)
| | - Hock-Eng Khoo
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; E-Mails: (K.-W.K.); (H.-E.K.); (K.N.P.)
| | - K. Nagendra Prasad
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; E-Mails: (K.-W.K.); (H.-E.K.); (K.N.P.)
| | - Amin Ismail
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; E-Mails: (K.-W.K.); (H.-E.K.); (K.N.P.)
- Laboratory of Analysis and Authentication, Halal Products Research Institute, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; E-Mail: (C.-P.T.)
| | - Nor Fadilah Rajab
- Department of Biomedical Science, Faculty of Allied Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur, Malaysia; E-Mail: (N.F.R.)
| |
Collapse
|