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Arias A, Costa CE, Moreira MT, Feijoo G, Domingues L. Resveratrol-based biorefinery models for favoring its inclusion along the market value-added chains: A critical review. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 908:168199. [PMID: 37914108 DOI: 10.1016/j.scitotenv.2023.168199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 10/25/2023] [Accepted: 10/27/2023] [Indexed: 11/03/2023]
Abstract
Resveratrol, a natural organic polyhydroxyphenolic compound, has gained significant attention in the last years given its potential health benefits, including antioxidant, anti-cancer, and anti-inflammatory properties. It can be directly extracted from plants, vegetables, and related products and waste resources, but also chemically/enzymatically/microbially synthesized. However, certain process strategies have some limitations, such as high costs, reduced yield or high energy demand, thus implying significant environmental loads. In this context, the search for more sustainable and circular process schemes is key to the integration of resveratrol into the market value chain of the food, cosmetic and pharmaceutical sectors. The extraction of resveratrol has traditionally been based on conventional methods such as solvent extraction, but advanced green extraction techniques offer more efficient and environmentally friendly alternatives. This review analyses both conventional and green alternative extraction technologies, as well as its bioproduction through microbial fermentation, in terms of production capacity, yield, purity and sustainability. It also presents alternative biorefinery models based on resveratrol bioproduction using by-products and waste streams as resources, specifically considering wine residues, peanut shells and wood bark as input resources, and also following a circular approach. This critical review provides some insight into the opportunities that resveratrol offers for promoting sustainable development and circularity in the related market value chains, and thus provides some criteria for decision making for biorefinery models in which resveratrol is one of the targeted high value-added products. It also identifies the future challenges to promote the inclusion of resveratrol in value chains, with the scale-up of green technologies and its demonstrated economic feasibility being the most prominent.
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Affiliation(s)
- Ana Arias
- CRETUS, Department of Chemical Engineering, School of Engineering, Universidade de Santiago de Compostela, 15782 Santiago de Compostela, Spain.
| | - Carlos E Costa
- CEB - Center of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Braga, Guimarães, Portugal
| | - Maria Teresa Moreira
- CRETUS, Department of Chemical Engineering, School of Engineering, Universidade de Santiago de Compostela, 15782 Santiago de Compostela, Spain
| | - Gumersindo Feijoo
- CRETUS, Department of Chemical Engineering, School of Engineering, Universidade de Santiago de Compostela, 15782 Santiago de Compostela, Spain
| | - Lucília Domingues
- CEB - Center of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Braga, Guimarães, Portugal
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Tchonkouang RD, Lima AR, Quintino AC, Cristofoli NL, Vieira MC. UV-C Light: A Promising Preservation Technology for Vegetable-Based Nonsolid Food Products. Foods 2023; 12:3227. [PMID: 37685160 PMCID: PMC10486447 DOI: 10.3390/foods12173227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 08/17/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
A variety of bioactive substances present in fruit- and vegetable-processed products have health-promoting properties. The consumption of nutrient-rich plant-based products is essential to address undernutrition and micronutrient deficiencies. Preservation is paramount in manufacturing plant-based nonsolid foods such as juices, purees, and sauces. Thermal processing has been widely used to preserve fruit- and vegetable-based products by reducing enzymatic and microbial activities, thereby ensuring safety and prolonged shelf life. However, the nutritional value of products is compromised due to the deleterious effects of thermal treatments on essential nutrients and bioactive compounds. To prevent the loss of nutrients associated with thermal treatment, alternative technologies are being researched extensively. In studies conducted on nonsolid food, UV-C treatment has been proven to preserve quality and minimize nutrient degradation. This review compiles information on the use of UV-C technology in preserving the nutritional attributes of nonsolid foods derived from fruit and vegetables. The legislation, market potential, consumer acceptance, and limitations of UV-C are reviewed.
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Affiliation(s)
- Rose Daphnee Tchonkouang
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE—Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (R.D.T.); (A.R.L.); (A.C.Q.); (N.L.C.)
| | - Alexandre R. Lima
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE—Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (R.D.T.); (A.R.L.); (A.C.Q.); (N.L.C.)
| | - Andreia C. Quintino
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE—Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (R.D.T.); (A.R.L.); (A.C.Q.); (N.L.C.)
| | - Nathana L. Cristofoli
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE—Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (R.D.T.); (A.R.L.); (A.C.Q.); (N.L.C.)
| | - Margarida C. Vieira
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE—Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (R.D.T.); (A.R.L.); (A.C.Q.); (N.L.C.)
- Department of Food Engineering, High Institute of Engineering, Universidade do Algarve, Campus da Penha, 8000-139 Faro, Portugal
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Rodríguez MD, García-Cordero J, Suárez-Coca D, Ruiz del Castillo ML, Blanch GP, de Pascual-Teresa S. Varietal Effect on Composition and Digestibility of Seedless Table Grapes ( Vitis vinifera L.) under In Vitro Conditions. Foods 2022; 11:foods11243984. [PMID: 36553725 PMCID: PMC9777568 DOI: 10.3390/foods11243984] [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: 10/14/2022] [Revised: 11/29/2022] [Accepted: 12/05/2022] [Indexed: 12/14/2022] Open
Abstract
Grapes are one of the richest sources of polyphenols in the Mediterranean diet and, therefore, a very good source of antioxidants in the human diet. For practical reasons, in recent years the market for seedless grape varieties has grown exponentially. These varieties are not well characterized yet, and therefore it is necessary to study the changes in composition that these new varieties bring in. Likewise, the effect of digestion on the bioavailability of polyphenols in foods of plant origin is well known, which, consequently, will also affect antioxidant activity and, in general, bioactivity. In this work, we studied the effect of the grape variety on the initial grape composition and on the absorbable fraction, as it would reach the intestine after in vitro digestion. Our results showed that black and red varieties have great potential for increasing the antioxidant content of the diet. Additionally, we have concluded that all polyphenols, with the exception of flavanols, see their bioavailable fraction diminished under in vitro conditions.
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Affiliation(s)
- Marianela Desireé Rodríguez
- Institute of Food Science, Technology and Nutrition (ICTAN), Spanish Research Council (CSIC), Jose Antonio Novais 6, 28040 Madrid, Spain
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba 5001, Argentina
| | - Joaquin García-Cordero
- Institute of Food Science, Technology and Nutrition (ICTAN), Spanish Research Council (CSIC), Jose Antonio Novais 6, 28040 Madrid, Spain
| | - Diana Suárez-Coca
- Institute of Food Science, Technology and Nutrition (ICTAN), Spanish Research Council (CSIC), Jose Antonio Novais 6, 28040 Madrid, Spain
| | - Maria Luisa Ruiz del Castillo
- Institute of Food Science, Technology and Nutrition (ICTAN), Spanish Research Council (CSIC), Jose Antonio Novais 6, 28040 Madrid, Spain
| | - Gracia Patricia Blanch
- Institute of Food Science, Technology and Nutrition (ICTAN), Spanish Research Council (CSIC), Jose Antonio Novais 6, 28040 Madrid, Spain
| | - Sonia de Pascual-Teresa
- Institute of Food Science, Technology and Nutrition (ICTAN), Spanish Research Council (CSIC), Jose Antonio Novais 6, 28040 Madrid, Spain
- Correspondence: ; Tel.: +34-913938019
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Luiza Cadorin Oldoni T, dos Santos S, Leite Mitterer-Daltoé M, Henrique Pizone L, Aparecido de Lima V. Moringa oleifera leaves from Brazil: influence of seasonality, regrowth age and, region in biochemical markers and antioxidant potential. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.104206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Moro L, da Mota RV, Purgatto E, Mattivi F, Arapitsas P. Investigation of Brazilian grape juice metabolomic profile changes caused by methyl jasmonate pre‐harvest treatment. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Laís Moro
- FORC – Food Research Center University of São Paulo Av. Professor Lineu Prestes, 580 ‐ Bloco 14 São Paulo 05508‐000 Brazil
| | - Renata Vieira da Mota
- Empresa de Pesquisa Agropecuária de Minas Gerais EPAMIG – Núcleo Tecnológico Uva e Vinho Av. Santa Cruz, 500 ‐ Santa Cruz Caldas 37780‐000 Brazil
| | - Eduardo Purgatto
- FORC – Food Research Center University of São Paulo Av. Professor Lineu Prestes, 580 ‐ Bloco 14 São Paulo 05508‐000 Brazil
| | - Fulvio Mattivi
- Department of Food Quality and Nutrition Research and Innovation Center Fondazione Edmund Mach Via E. Mach, 1 San Michele all'Adige 38010 Italy
- Department of Cellular, Computational and Integrative Biology ‐ CIBIO University of Trento Via Sommarive 9 Trento 38123 Italy
| | - Panagiotis Arapitsas
- Department of Food Quality and Nutrition Research and Innovation Center Fondazione Edmund Mach Via E. Mach, 1 San Michele all'Adige 38010 Italy
- Department of Wine, Vine and Beverage Sciences School of Food Science, University of West Attica Ag. Spyridonos str, Egaleo Athens 12243 Greece
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