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Almeida PV, Gando-Ferreira LM, Quina MJ. Tomato Residue Management from a Biorefinery Perspective and towards a Circular Economy. Foods 2024; 13:1873. [PMID: 38928815 PMCID: PMC11202697 DOI: 10.3390/foods13121873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 06/06/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
The tomato industry is a relevant socio-economic activity in the European Union, while it generates a large variety of residues. Tomatoes unfit for consumption, tomato peels, seeds, industrial pomace, and plants are examples of residues of this industry. Commonly, some of the residues can be left in the field, composted, used for animal feeding, or valorized through anaerobic digestion. However, more economic value can be attributed to these residues if a biorefinery approach is applied. Indeed, many value-added compounds can be obtained by the integration of different processes while closing the carbon and nutrient loops. The extraction of bioactive compounds followed by anaerobic digestion and composting seems to be a viable proposal for a biorefinery approach. Thus, this study aims to review the biorefinery strategies for valorizing tomato residues, highlighting the main processes proposed. The recovery of lycopene, β-carotene, and phenolic compounds has been widely studied at the lab scale, while energy recovery has already been applied at the industrial scale. Although techno-economic analysis is scarce for tomato residue valorization processes, positive net present values (NPV) and low payback times (PBT) have been reported in the literature. Thus, more work comparing multiple extraction technologies and biorefinery strategies coupled with economic and environmental assessment should be performed to select the most promising management route for tomato residues.
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Affiliation(s)
| | | | - Margarida J. Quina
- CERES, Department of Chemical Engineering, University of Coimbra, 3030-790 Coimbra, Portugal; (P.V.A.); (L.M.G.-F.)
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Gomes OJS, Leitão A, Gaspar MC, Vitorino C, Sousa JJS, de Sousa HC, Braga MEM, Gando-Ferreira LM. Fortified chocolate mousse with powder and extract from Moringa oleifera leaves for nutritional value improvement. Food Chem 2024; 441:138338. [PMID: 38194794 DOI: 10.1016/j.foodchem.2023.138338] [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: 10/25/2023] [Revised: 12/26/2023] [Accepted: 12/28/2023] [Indexed: 01/11/2024]
Abstract
This study focuses on the characterisation and incorporation of Moringa oleifera leaf powder (MOP) from Luanda (Angola) and its extract (MOE) in fortified chocolate mousse. Dark green (DG) leaves presented superior nutritional values compared to other leaves. DG contained a higher concentration of mineral salts (10 ± 1 mg/100 g of dry leaves), phenolic compounds (267 ± 4 mg GAE/g), vitamins (1.9 ± 0.2 mg/g of dry extract) and strong antioxidant capacity (IC50, 115 ± 8 µg/mL). Therefore, DG leaves were used to fortify the chocolate mousse. The leaves were prepared in three samples: control, 2 % MOP (w/w) and 2 % MOE (v/v). Textural and rheological analysis of chocolate mousse samples revealed a pseudoplastic profile for all samples, with decreased texture attributes and viscosity due to the incorporation. The sensory evaluation demonstrated that MOP and MOE samples presented 93 % and 88 % resemblance to the original product regarding general acceptance, respectively.
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Affiliation(s)
- Olívia J S Gomes
- University of Coimbra, CIEPQPF, Department of Chemical Engineering, Faculty of Sciences and Technology, Pólo II, Rua Sílvio Lima, 3030-790 Coimbra, Portugal
| | - Anabela Leitão
- LESRA-Laboratory of Separation, Reaction and Environmental Engineering, Faculty of Engineering, Agostinho Neto University, Av. Ho Chimin no 201, Luanda, Angola
| | - Marisa C Gaspar
- Centre for Innovative Care and Health Technology (ciTechCare), Polytechnic Institute of Leiria, 2410-541 Leiria, Portugal; ESSLei-School of Health Sciences, Polytechnic Institute of Leiria, 2411-901 Leiria, Portugal
| | - Carla Vitorino
- Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; Coimbra Chemistry Centre, Institute of Molecular Sciences-IMS, Department of Chemistry, University of Coimbra, Rua Larga, 3004-535 Coimbra, Portugal
| | - João J S Sousa
- Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; Coimbra Chemistry Centre, Institute of Molecular Sciences-IMS, Department of Chemistry, University of Coimbra, Rua Larga, 3004-535 Coimbra, Portugal
| | - Hermínio C de Sousa
- University of Coimbra, CIEPQPF, Department of Chemical Engineering, Faculty of Sciences and Technology, Pólo II, Rua Sílvio Lima, 3030-790 Coimbra, Portugal
| | - Mara E M Braga
- University of Coimbra, CIEPQPF, Department of Chemical Engineering, Faculty of Sciences and Technology, Pólo II, Rua Sílvio Lima, 3030-790 Coimbra, Portugal.
| | - Licínio M Gando-Ferreira
- University of Coimbra, CIEPQPF, Department of Chemical Engineering, Faculty of Sciences and Technology, Pólo II, Rua Sílvio Lima, 3030-790 Coimbra, Portugal.
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3
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Gomez-Molina M, Albaladejo-Marico L, Yepes-Molina L, Nicolas-Espinosa J, Navarro-León E, Garcia-Ibañez P, Carvajal M. Exploring Phenolic Compounds in Crop By-Products for Cosmetic Efficacy. Int J Mol Sci 2024; 25:5884. [PMID: 38892070 PMCID: PMC11172794 DOI: 10.3390/ijms25115884] [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: 04/16/2024] [Revised: 05/14/2024] [Accepted: 05/23/2024] [Indexed: 06/21/2024] Open
Abstract
Phenolic compounds represent a group of secondary metabolites that serve essential functions in plants. Beyond their positive impact on plants, these phenolic metabolites, often referred to as polyphenols, possess a range of biological properties that can promote skin health. Scientific research indicates that topically using phenolics derived from plants can be advantageous, but their activity and stability highly depend on storage of the source material and the extraction method. These compounds have the ability to relieve symptoms and hinder the progression of different skin diseases. Because they come from natural sources and have minimal toxicity, phenolic compounds show potential in addressing the causes and effects of skin aging, skin diseases, and various types of skin damage, such as wounds and burns. Hence, this review provides extensive information on the particular crops from which by-product phenolic compounds can be sourced, also emphasizing the need to conduct research according to proper plant material storage practices and the choice of the best extracting method, along with an examination of their specific functions and the mechanisms by which they act to protect skin.
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Affiliation(s)
- Maria Gomez-Molina
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
| | - Lorena Albaladejo-Marico
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
| | - Lucia Yepes-Molina
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
| | - Juan Nicolas-Espinosa
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
| | - Eloy Navarro-León
- Department of Plant Physiology, Faculty of Sciences, University of Granada, E-18071 Granada, Spain;
| | - Paula Garcia-Ibañez
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
| | - Micaela Carvajal
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
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Parra-Pacheco B, Cruz-Moreno BA, Aguirre-Becerra H, García-Trejo JF, Feregrino-Pérez AA. Bioactive Compounds from Organic Waste. Molecules 2024; 29:2243. [PMID: 38792105 PMCID: PMC11123749 DOI: 10.3390/molecules29102243] [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: 03/28/2024] [Revised: 05/01/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
The reuse and reincorporation of waste are the principles of circular economies. Compost, biofuels, animal feed, dyes, and bioactive compounds can be obtained from the revaluation of organic waste. Research on this subject is scarce and limited to specific sectors, such as agriculture and agroindustry, leaving aside others that generate large quantities of organic waste, such as floriculture. The remains of these sectors have a low decomposition rate compared to other organic wastes. They are a source of bioactive compounds (e.g., essential oils, pigments, phenols) that can be reincorporated into the production chain of various industries. This review describes the composition of waste from agroindustry, agriculture, and floriculture, analyzing their potential revalorization as a source of bioactive compounds and an alternative supply source.
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Affiliation(s)
| | | | | | - Juan Fernando García-Trejo
- Research and Postgraduate Division, School of Engineering, Universidad Autónoma de Querétaro, Campus Amazcala, Carretera a Chichimequillas Km 1 s/n, Amazcala, El Marqués 76265, Querétaro, Mexico; (B.P.-P.); (B.A.C.-M.); (H.A.-B.)
| | - Ana Angélica Feregrino-Pérez
- Research and Postgraduate Division, School of Engineering, Universidad Autónoma de Querétaro, Campus Amazcala, Carretera a Chichimequillas Km 1 s/n, Amazcala, El Marqués 76265, Querétaro, Mexico; (B.P.-P.); (B.A.C.-M.); (H.A.-B.)
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Nunes C, Silva M, Farinha D, Sales H, Pontes R, Nunes J. Edible Coatings and Future Trends in Active Food Packaging-Fruits' and Traditional Sausages' Shelf Life Increasing. Foods 2023; 12:3308. [PMID: 37685240 PMCID: PMC10486622 DOI: 10.3390/foods12173308] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/16/2023] [Accepted: 08/26/2023] [Indexed: 09/10/2023] Open
Abstract
The global food production industry faces environmental concerns exacerbated by substantial food waste. European countries are striving to reduce food waste towards a circular bioeconomy and sustainable development. To address environmental issues and reduce plastic waste, researchers are developing sustainable active packaging systems, including edible packaging made from industry residues. These innovations aim to increase food safety and quality, extend shelf life, and reduce plastic and food waste. Particularly important in the context of the growing demand for fresh and minimally processed fruits, edible coatings have emerged as a potential solution that offers numerous advantages in maintaining fruit quality. In addition to fruit, edible coatings have also been investigated for animal-based foods to meet the demand for high-quality, chemical-free food and extended shelf life. These products globally consumed can be susceptible to the growth of harmful microorganisms and spoilage. One of the main advantages of using edible coatings is their ability to preserve meat quality and freshness by reducing undesirable physicochemical changes, such as color, texture, and moisture loss. Furthermore, edible coatings also contribute to the development of a circular bioeconomy, promoting sustainability in the food industry. This paper reviews the antimicrobial edible coatings investigated in recent years in minimally processed fruits and traditional sausages. It also approaches bionanocomposites as a recently emerged technology with potential application in food quality and safety.
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Affiliation(s)
| | | | - Diana Farinha
- Association BLC3–Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição 2, Lagares da Beira, 3405-155 Oliveira do Hospital, Portugal; (C.N.); (M.S.); (H.S.); (R.P.); (J.N.)
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Silva PBVD, Brenelli LB, Mariutti LRB. Waste and by-products as sources of lycopene, phytoene, and phytofluene - Integrative review with bibliometric analysis. Food Res Int 2023; 169:112838. [PMID: 37254412 DOI: 10.1016/j.foodres.2023.112838] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 04/03/2023] [Accepted: 04/12/2023] [Indexed: 06/01/2023]
Abstract
Food loss and waste are severe social, economic, and environmental issues. An example is the incorrect handling of waste or by-products used to obtain bioactive compounds, such as carotenoids. This review aimed to present a comprehensive overview of research on lycopene, phytoene, and phytofluene obtained from waste and by-products. In this study, an integrative literature approach was coupled with bibliometric analysis to provide a broad perspective of the topic. PRISMA guidelines were used to search studies in the Web of Science database systematically. Articles were included if (1) employed waste or by-products to obtain lycopene, phytoene, and phytofluene or (2) performed applications of the carotenoids previously extracted from waste sources. Two hundred and four articles were included in the study, and the prevalent theme was research on the recovery of lycopene from tomato processing. However, the scarcity of studies on colorless carotenoids (phytoene and phytofluene) was evidenced, although these are generally associated with lycopene. Different technologies were used to extract lycopene from plant matrices, with a clear current trend toward choosing environmentally friendly alternatives. Microbial production of carotenoids from various wastes is a highly competitive alternative to conventional processes. The results described here can guide future forays into the subject, especially regarding research on phytoene and phytofluene, potential and untapped sources of carotenoids from waste and by-products, and in choosing more efficient, safe, and environmentally sustainable extraction protocols.
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Affiliation(s)
- Pedro Brivaldo Viana da Silva
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | | | - Lilian Regina Barros Mariutti
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil.
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Gaspar MC, Braga ME. Edible films and coatings based on agrifood residues: a new trend in the food packaging research. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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A Comprehensive Overview of Tomato Processing By-Product Valorization by Conventional Methods versus Emerging Technologies. Foods 2022; 12:foods12010166. [PMID: 36613382 PMCID: PMC9818577 DOI: 10.3390/foods12010166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/21/2022] [Accepted: 12/22/2022] [Indexed: 12/31/2022] Open
Abstract
The tomato processing industry can be considered one of the most widespread food manufacturing industries all over the world, annually generating considerable quantities of residue and determining disposal issues associated not only with the wasting of invaluable resources but also with the rise of significant environmental burdens. In this regard, previous studies have widely ascertained that tomato by-products are still rich in valuable compounds, which, once recovered, could be utilized in different industrial sectors. Currently, conventional solvent extraction is the most widely used method for the recovery of these compounds from tomato pomace. Nevertheless, several well-known drawbacks derive from this process, including the use of large quantities of solvents and the difficulties of utilizing the residual biomass. To overcome these limitations, the recent advances in extraction techniques, including the modification of the process configuration and the use of complementary novel methods to modify or destroy vegetable cells, have greatly and effectively influenced the recovery of different compounds from plant matrices. This review contributes a comprehensive overview on the valorization of tomato processing by-products with a specific focus on the use of "green technologies", including high-pressure homogenization (HPH), pulsed electric fields (PEF), supercritical fluid (SFE-CO2), ultrasounds (UAE), and microwaves (MAE), suitable to enhancing the extractability of target compounds while reducing the solvent requirement and shortening the extraction time. The effects of conventional processes and the application of green technologies are critically analyzed, and their effectiveness on the recovery of lycopene, polyphenols, cutin, pectin, oil, and proteins from tomato residues is discussed, focusing on their strengths, drawbacks, and critical factors that contribute to maximizing the extraction yields of the target compounds. Moreover, to follow the "near zero discharge concept", the utilization of a cascade approach to recover different valuable compounds and the exploitation of the residual biomass for biogas generation are also pointed out.
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Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace. Foods 2022; 11:foods11030405. [PMID: 35159554 PMCID: PMC8834280 DOI: 10.3390/foods11030405] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 01/21/2022] [Accepted: 01/24/2022] [Indexed: 12/13/2022] Open
Abstract
The extraction of molecules with high added value plays an important role in the recovery of food waste. This work aimed to valorize tomato pomace, a by-product composed of skin and seeds, through extraction of carotenoids, especially lycopene and β-carotene. The tomato pomace was dried using three different methods (freeze-drying, heat drying, and non-thermal air-drying) to reduce its weight, volume, and water activity and to concentrate the carotenoid fraction. These drying approaches were compared considering the extractive potential. Three solvent mixtures were compared, a traditional one (n-hexane:acetone) and two green deep eutectic solvent mixtures (ethyl acetate:ethyl lactate and menthol:lactic acid) in combination with different drying procedures. The extract obtained using ethyl acetate:ethyl lactate with non-thermal air-drying showed the highest contents of lycopene and β-carotene (75.86 and 3950.08 µg/g of dried sample, respectively) compared with the other procedures.
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