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Popescu M, Iancu P, Plesu V, Bildea CS, Manolache FA. Mathematical Modeling of Thin-Layer Drying Kinetics of Tomato Peels: Influence of Drying Temperature on the Energy Requirements and Extracts Quality. Foods 2023; 12:3883. [PMID: 37893776 PMCID: PMC10606179 DOI: 10.3390/foods12203883] [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: 10/10/2023] [Revised: 10/19/2023] [Accepted: 10/22/2023] [Indexed: 10/29/2023] Open
Abstract
Tomato drying implies high energy consumption due to the high moisture content, and limiting drying temperatures is necessary to avoid carotenoid degradation. To explain the mechanism of moisture transport through the material and to scale up the drying process, drying experiments are needed and supported by mathematical modeling. For the Rila tomato peel drying process, ten thin-layer mathematical models were formulated based on experimental data for six temperatures (50-75 °C) and validated by statistical analysis. Considering the slab geometry of the peels sample and Fick's second law of diffusion model, the calculated effective moisture diffusivity coefficient values Deff varied between 1.01 × 10-9-1.53 × 10-9 m2/s with R2 higher than 0.9432. From the semi-theoretical models, Two-term presents the best prediction of moisture ratio with the highest R2 and lowest χ2 and RMSE values. Using the experimental data on extract quality (carotenoid content), two degradation models were formulated. Increasing the drying temperature from 50 °C to 110 °C, a degradation of 94% for lycopene and 83% for β-carotene were predicted. From the energy analysis, a specific energy consumption of 56.60 ± 0.51 kWh is necessary for hot-air drying of 1 kg of Rila tomato peel at 50 °C to avoid carotenoid degradation.
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Affiliation(s)
- Mihaela Popescu
- Department of Chemical and Biochemical Engineering, National University of Science and Technology POLITEHNICA Bucharest, 1 Gh. Polizu Street, Building A, Room A056, 011061 Bucharest, Romania; (M.P.); (V.P.); (C.S.B.)
| | - Petrica Iancu
- Department of Chemical and Biochemical Engineering, National University of Science and Technology POLITEHNICA Bucharest, 1 Gh. Polizu Street, Building A, Room A056, 011061 Bucharest, Romania; (M.P.); (V.P.); (C.S.B.)
| | - Valentin Plesu
- Department of Chemical and Biochemical Engineering, National University of Science and Technology POLITEHNICA Bucharest, 1 Gh. Polizu Street, Building A, Room A056, 011061 Bucharest, Romania; (M.P.); (V.P.); (C.S.B.)
| | - Costin Sorin Bildea
- Department of Chemical and Biochemical Engineering, National University of Science and Technology POLITEHNICA Bucharest, 1 Gh. Polizu Street, Building A, Room A056, 011061 Bucharest, Romania; (M.P.); (V.P.); (C.S.B.)
| | - Fulvia Ancuta Manolache
- National Research and Development Institute for Food Bioresources, 014192 Bucharest, Romania;
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Koçak E, Esmer OK, Sahiner A. Optimization of the conditions of alkaline extraction of tomato peels and characterization of tomato peel extracts obtained under atmospheric and oxygen free conditions. AN ACAD BRAS CIENC 2023; 95:e20220077. [PMID: 37646709 DOI: 10.1590/0001-3765202320220077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Accepted: 03/13/2023] [Indexed: 09/01/2023] Open
Abstract
This study aims to optimize the extraction conditions to obtain the highest yield, to characterize tomato peel extract (TPE) under optimized conditions, and also to determine the effect of ambient oxygen on the properties of TPE. Optimisation were performed at three temperatures (60 °C, 80 °C, 100 °C) and three periods (2, 4, 6 h) by the response surface methodology. The properties of the extract under atmospheric and oxygen-free conditions (AC, OFC) were analysed to determine whether the characteristics of both extracts changed depending on the presence of oxygen; moreover, the morphological, chemical, thermal, biochemical, and antimicrobial properties were analysed. The maximum yield was 31.3% at 100 °C/6 h. A quadratic model was used to create the best fit. Both TPE samples exhibited similar morphological structure, similar weight losses at three stages of TGA curve, similar band assignments in FTIR spectra. GC-MS analysis showed that both samples mainly consisted of cutin in abundance of 70.45% and 68.14% for AC and OFC, respectively. OFC had higher total phenolic content possibly depending on the absence of oxygen. AC and OFC extracts exhibited substantial antimicrobial activity against S. aureus, E. coli, C. albicans, and A. brasiliensis with a MIC value of 100 μg TPE/ mL.
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Affiliation(s)
- Erinç Koçak
- Ege University, Engineering Faculty, Food Engineering Department, Ankara Str., 1992, 35050 Bornova-Izmir, Türkiye
| | - Ozlem K Esmer
- Ege University, Engineering Faculty, Food Engineering Department, Ankara Str., 1992, 35050 Bornova-Izmir, Türkiye
| | - Asli Sahiner
- Ege University, Science Faculty, Biology Department, Ankara Str., 1992, 35050 Bornova-Izmir, Türkiye
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Brahmi F, Mateos-Aparicio I, Mouhoubi K, Guemouni S, Sahki T, Dahmoune F, Belmehdi F, Bessai C, Madani K, Boulekbache-Makhlouf L. Kinetic Modeling of Convective and Microwave Drying of Potato Peels and Their Effects on Antioxidant Content and Capacity. Antioxidants (Basel) 2023; 12:antiox12030638. [PMID: 36978886 PMCID: PMC10045004 DOI: 10.3390/antiox12030638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/27/2023] [Accepted: 02/28/2023] [Indexed: 03/08/2023] Open
Abstract
This study deals with drying properties and focuses on the drying kinetics of potato peels (PP) by two processes, namely convection drying (CD) at various temperatures (40, 60, 80, 100, and 120 °C) and microwave drying (MD) at different powers (200, 400, 600, and 800 W). In addition, the effectiveness of the adopted processes was evaluated in terms of antioxidant contents and antioxidant capacity. A total of 22 mathematical models were undertaken to predict the drying kinetics, and the best model was selected based on the highest R2 values and the lowest χ2 and RMSE values. The Sledz model was the more appropriate for both methods with values of 0.9995 ≤ R2 ≤ 0.9999, χ2 = 0.0000, and 0.0054 ≤ RMSE ≤ 0.0030 for CD, and the results of MD were 0.9829 ≤ R2 ≤ 0.9997, 0.0000 ≤ χ2 ≤ 0.0010, and 0.0304 ≤ RMSE ≤ 0.0053. The best drying rates (DR) of PP were assigned to a temperature of 120 °C and a power of 600 W with values of 0.05 and 0.20 kg water/kg dw min, respectively. A potential explanation is that as PP’s moisture content decreased during the drying process, there was a drop in absorption, which led to a reduction in the DR. The energy consumption of both processes was assessed, and it rose with increasing temperature or power. The microwave process reduced the drying time, consumed lower energy, and presented a higher drying efficiency at a moderate power level compared to the convection process. Furthermore, MD preserved antioxidants better compared to CD and improved the antioxidant capacity. Therefore, the proposed microwave process for drying PP is suggested for its expected use in various fields, including the food processing industries.
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Affiliation(s)
- Fatiha Brahmi
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
- Correspondence: (F.B.); (I.M.-A.); Tel.: +213-776-52-54-87 (F.B.); +34-91394-1807 (I.M.-A.)
| | - Inmaculada Mateos-Aparicio
- Department of Nutrition and Food Science, Universidad Complutense de Madrid, 28040 Madrid, Spain
- Correspondence: (F.B.); (I.M.-A.); Tel.: +213-776-52-54-87 (F.B.); +34-91394-1807 (I.M.-A.)
| | - Khokha Mouhoubi
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
- Agri-Food Technologies Research Center, Targua Ouzemmour Rouad, Bejaia 06000, Algeria
| | - Sara Guemouni
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
| | - Tassadit Sahki
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
| | - Farid Dahmoune
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life and Earth Sciences Sciences, University of Bouira, Bouira 10000, Algeria
| | - Ferroudja Belmehdi
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
| | - Chafiaa Bessai
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
| | - Khodir Madani
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
- Department of Nutrition and Food Science, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Lila Boulekbache-Makhlouf
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
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Effect of Processing and In Vitro Digestion on Bioactive Constituents of Powdered IV Range Carrot ( Daucus carota, L.) Wastes. Foods 2023; 12:foods12040731. [PMID: 36832803 PMCID: PMC9955751 DOI: 10.3390/foods12040731] [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: 12/19/2022] [Revised: 02/01/2023] [Accepted: 02/02/2023] [Indexed: 02/10/2023] Open
Abstract
Daucus carota L. is an important food crop utilized worldwide and a rich source of bioactive compounds. Carrot processing generates residues which are discarded or underused, for which using them as a source for obtaining new ingredients or products is an opportunity for the development of healthier and more sustainable diets. In the present study, the impact of different milling and drying procedures and in vitro digestion on the functional properties of carrot waste powders was evaluated. Carrot waste was transformed into powders by disruption (grinding vs. chopping), drying (freeze-drying or air-drying at 60 or 70 °C) and final milling. Powders were characterized in terms of physicochemical properties (water activity, moisture content, total soluble solids and particle size) nutraceuticals (total phenol content, total flavonoid content antioxidant activity by DPPH and ABTS methods, as well as carotenoid content (α-carotene, β-carotene, lutein, lycopene). Antioxidants and carotenoid content during in vitro gastrointestinal digestion were also evaluated; the latter in different matrices (directly, in water, in oil, and in oil-in-water emulsion). Processing allowed to reduce water activity of samples and obtain powders rich in antioxidant compounds and carotenoids. Both disruption and drying had a significant impact on powders' properties freeze-drying led to finer powders with higher carotenoid content but lower antioxidant values, whereas air-drying implied chopped air-dried powders exhibited higher phenols content and improved antioxidant activity. Simulated in vitro digestion studies revealed that digestion helps release bioactive compounds which are bound to the powder structure. The solubilization of carotenoids in oil was low, but fat co-ingestion notably increased their recovery. According to the results, carrot waste powders containing bioactive compounds could be proposed as functional ingredients to increase the nutritional value of foods, thus contributing to the concepts of more sustainable food systems and sustainable healthy diets.
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Valorization Potential of Tomato (Solanum lycopersicum L.) Seed: Nutraceutical Quality, Food Properties, Safety Aspects, and Application as a Health-Promoting Ingredient in Foods. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8030265] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The tomato is a member of the Solanaceae family and is a crop that is widely cultivated around the world due to its sweet, sour, salty, juicy, and nutritious berries. The processing of tomatoes generates a significant amount of waste in the form of tomato pomace, which includes seeds and skin. Tomato seeds are reservoirs of various nutrients, such as proteins, carbohydrates, lipids, minerals, and vitamins. These components make tomato seeds an important ingredient for application in food matrices. This review discusses the functional food properties of tomato seeds and their scope of utilization as major ingredients in the functional food industry. In addition, this review describes the development of tomato seeds as a potential nutritional and nutraceutical ingredient, along with recent updates on research conducted worldwide. This is the first review that demonstrates the nutritional profile of tomato seeds along with its diverse functional food properties and application as a functional food ingredient.
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Trombino S, Cassano R, Procopio D, Di Gioia ML, Barone E. Valorization of Tomato Waste as a Source of Carotenoids. Molecules 2021; 26:molecules26165062. [PMID: 34443647 PMCID: PMC8398759 DOI: 10.3390/molecules26165062] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 08/18/2021] [Accepted: 08/19/2021] [Indexed: 11/16/2022] Open
Abstract
Fast-accumulating scientific evidence from many studies has revealed that fruits and vegetables are the main source of bioactive compounds; in most cases, wastes and byproducts generated by the food processing industry present similar or a higher content of antioxidant compounds. In recent years, the ever-growing amount of agricultural and food wastes has raised serious concerns from an environmental point of view. Therefore, there is an increasing interest in finding new ways for their processing toward safely upgrading these wastes for recovering high-value-added products with a sustainable approach. Among food waste, the abundance of bioactive compounds in byproducts derived from tomato suggests possibility of utilizing them as a low-cost source of antioxidants as functional ingredients. This contribution gives an overview of latest studies on the extraction methods of carotenoids from tomato waste, along with an evaluation of their antioxidant activity, as well as their industrial applications.
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Affiliation(s)
- Sonia Trombino
- Department of Pharmacy and Health and Nutrition Sciences, Department of Excellence L. 232/2016, Edificio Polifunzionale, Università della Calabria, 87036 Rende, Italy; (S.T.); (R.C.); (D.P.)
| | - Roberta Cassano
- Department of Pharmacy and Health and Nutrition Sciences, Department of Excellence L. 232/2016, Edificio Polifunzionale, Università della Calabria, 87036 Rende, Italy; (S.T.); (R.C.); (D.P.)
| | - Debora Procopio
- Department of Pharmacy and Health and Nutrition Sciences, Department of Excellence L. 232/2016, Edificio Polifunzionale, Università della Calabria, 87036 Rende, Italy; (S.T.); (R.C.); (D.P.)
| | - Maria Luisa Di Gioia
- Department of Pharmacy and Health and Nutrition Sciences, Department of Excellence L. 232/2016, Edificio Polifunzionale, Università della Calabria, 87036 Rende, Italy; (S.T.); (R.C.); (D.P.)
- Correspondence: (M.L.D.G.); (E.B.); Tel.: +39-0984493095 (M.L.D.G.); +39-06-49910935 (E.B.)
| | - Eugenio Barone
- Department of Biochemical Sciences “A. Rossi-Fanelli”, Sapienza University of Rome, Piazzale Aldo Moro, 00185 Rome, Italy
- Correspondence: (M.L.D.G.); (E.B.); Tel.: +39-0984493095 (M.L.D.G.); +39-06-49910935 (E.B.)
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Lombardelli C, Benucci I, Esti M. Novel food colorants from tomatoes: Stability of carotenoid-containing chromoplasts under different storage conditions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110725] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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8
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Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments. FOOD SCIENCE AND HUMAN WELLNESS 2021. [DOI: 10.1016/j.fshw.2021.02.006] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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9
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PELLICANÒ TM, SICARI V, LOIZZO MR, LEPORINI M, FALCO T, POIANA M. Optimizing the supercritical fluid extraction process of bioactive compounds from processed tomato skin by-products. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.16619] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | | | | | - Marco POIANA
- University “Mediterranea” of Reggio Calabria, Italy
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Tuoxunjiang H, Yimamu A, Li X, Maimaiti R, Wang Y. Effect of ensiled tomato pomace on performance and antioxidant status in the peripartum dairy cow. JOURNAL OF ANIMAL AND FEED SCIENCES 2020. [DOI: 10.22358/jafs/124049/2020] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Characterization of Powdered Lulo ( Solanum quitoense) Bagasse as a Functional Food Ingredient. Foods 2020; 9:foods9060723. [PMID: 32498370 PMCID: PMC7353594 DOI: 10.3390/foods9060723] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 05/28/2020] [Accepted: 06/01/2020] [Indexed: 11/16/2022] Open
Abstract
The stabilization of fruit bagasse by drying and milling technology is a valuable processing technology to improve its durability and preserve its valuable biologically active components. The objective of this study was to evaluate the effect of lyophilization and air temperature (60 °C and 70 °C) in hot air-drying as well as grinding conditions (coarse or fine granulometry) on physico-chemical properties; water interaction capacity; antioxidant properties; and carotenoid content of powdered lulo bagasse. Air-drying kinetics at 60 °C and 70 °C and sorption isotherms at 20 °C were also determined. Results showed that drying conditions influence antioxidant properties and carotenoid content while granulometry slightly influenced fiber and water interaction properties. Fiber content was near 50% and carotenoid content was higher than 60 µg/g dry matter in lyophilized powder. This β-carotene content is comparable to that provided by carrot juice. Air-drying at 60 °C only reduced carotenoids content by 10%.
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İnanç Horuz T, Belibağli KB. Encapsulation of tomato peel extract into nanofibers and its application in model food. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14090] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tuğba İnanç Horuz
- Food Engineering Department, Engineering Faculty Gaziantep University Gaziantep Turkey
| | - K. Bülent Belibağli
- Food Engineering Department, Engineering Faculty Gaziantep University Gaziantep Turkey
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Palomo I, Concha-Meyer A, Lutz M, Said M, Sáez B, Vásquez A, Fuentes E. Chemical Characterization and Antiplatelet Potential of Bioactive Extract from Tomato Pomace (Byproduct of Tomato Paste). Nutrients 2019; 11:nu11020456. [PMID: 30813256 PMCID: PMC6412684 DOI: 10.3390/nu11020456] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2019] [Revised: 02/08/2019] [Accepted: 02/15/2019] [Indexed: 11/16/2022] Open
Abstract
We examined the ability of tomato pomace extract (by-product) to affect platelet aggregation in healthy humans (clinical pilot study). In phase 1 the tolerance of participants (n = 15; 5 per dose level) ingesting tomato pomace extract across three dose levels (1, 2.5, and 10 g) was evaluated. Phase 2 was a single-blind, placebo-controlled, parallel design human (male, n = 99; 33 per group) pilot intervention trial investigating the acute and repeated dose effects (5 days) of different doses of tomato pomace extract (1 g, 2.5 g or placebo) on platelet aggregation ex vivo. Various flavonoids (coumaric acid, floridzin, floretin, procyanidin B₂, luteolin-7-O-glucoside, kaempferol, and quercitin) and nucleosides (adenosine, inosine, and guanosine) were identified in the tomato pomace extract. The clinical study showed that the daily consumption of 1 g of aqueous extract of tomato pomace for 5 days exerted an inhibitory activity on platelet aggregation.
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Affiliation(s)
- Ivan Palomo
- Thematic Task Force on Healthy Aging, CUECH Research Network, Universidad de Talca, Talca 3460000, Chile.
- Interdisciplinary Center on Aging, Thrombosis Research Center, Department of Clinical Biochemistry and Immunohematology, Faculty of Health Sciences, Universidad de Talca, Talca 3460000, Chile.
- Centro de Estudios en Alimentos Procesados (CEAP), CONCIYT, Gore Maule, Talca 3460000, Chile.
| | - Anibal Concha-Meyer
- Centro de Estudios en Alimentos Procesados (CEAP), CONCIYT, Gore Maule, Talca 3460000, Chile.
- Faculty of Agricultural Sciences, Universidad de Talca, Talca 3460000, Chile.
| | - Mariane Lutz
- Thematic Task Force on Healthy Aging, CUECH Research Network, Universidad de Talca, Talca 3460000, Chile.
- Interdisciplinary Center for Health Studies, CIESAL, Faculty of Medicine, Universidad de Valparaíso, Angamos 655, Reñaca, Viña del Mar 2650000, Chile.
| | - Macarena Said
- Centro de Estudios en Alimentos Procesados (CEAP), CONCIYT, Gore Maule, Talca 3460000, Chile.
| | - Bárbara Sáez
- Centro de Estudios en Alimentos Procesados (CEAP), CONCIYT, Gore Maule, Talca 3460000, Chile.
| | - Adriana Vásquez
- Faculty of Health Sciences, School of Nursing, Universidad de Talca, Talca 3460000, Chile.
| | - Eduardo Fuentes
- Thematic Task Force on Healthy Aging, CUECH Research Network, Universidad de Talca, Talca 3460000, Chile.
- Interdisciplinary Center on Aging, Thrombosis Research Center, Department of Clinical Biochemistry and Immunohematology, Faculty of Health Sciences, Universidad de Talca, Talca 3460000, Chile.
- Centro de Estudios en Alimentos Procesados (CEAP), CONCIYT, Gore Maule, Talca 3460000, Chile.
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Horuz Tİ, Belibağlı KB. Nanoencapsulation of carotenoids extracted from tomato peels into zein fibers by electrospinning. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:759-766. [PMID: 29999536 DOI: 10.1002/jsfa.9244] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 06/22/2018] [Accepted: 07/02/2018] [Indexed: 05/05/2023]
Abstract
BACKGROUND The processing of tomatoes generates significant amounts of tomato waste, which has a high potential to be used in food industry as a natural food colorant, antioxidant, and food supplement providing health benefits. However, it is difficult to incorporate the carotenoids into different food formulations because they are relatively unstable in food systems. Hence, this novel study investigated the use of an electrospinning technique for the encapsulation of carotenoids extracted from tomato peel into zein nanofibers to improve its thermal and storage stability, and antioxidant activity. RESULTS Composite zein nanofibers containing the carotenoids extracted from tomato peel (TP) were successfully produced with above 90% encapsulation efficiency by electrospinning. Scanning electron microscope (SEM) analysis revealed that the extract-loaded fibers exhibited morphology similar to the neat zein fibers with a bead-free, smooth, and homogeneously-distributed morphology. Differential scanning calorimetry (DSC) thermograms showed that the thermal stability of the extract was enhanced by nanoencapsulation. No significant changes in the Fourier transform infrared (FTIR) spectra of extract-loaded zein fibers were observed compared to neat zein fiber, showing that the TP extract could be entrapped into the zein fibers. Compared to non-encapsulated extract, the encapsulated one inside zein fibers had better retention of lycopene and antioxidant activity (AA) during 14-days' storage. More interestingly, the AA of the extract increased about 11-fold by nanoencapsulation. CONCLUSION This study showed that nanoencapsulation by electrospinning is an effective way to stabilize carotenoids, which is promising for their use in food processing. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Tuğba İnanç Horuz
- Food Engineering Department, Engineering Faculty, Gaziantep University, Gaziantep, Turkey
| | - K Bülent Belibağlı
- Food Engineering Department, Engineering Faculty, Gaziantep University, Gaziantep, Turkey
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15
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Nanoencapsulation by electrospinning to improve stability and water solubility of carotenoids extracted from tomato peels. Food Chem 2018; 268:86-93. [DOI: 10.1016/j.foodchem.2018.06.017] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Revised: 05/28/2018] [Accepted: 06/04/2018] [Indexed: 11/21/2022]
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16
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Alam MR, Lyng JG, Frontuto D, Marra F, Cinquanta L. Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot. J Food Sci 2018; 83:2159-2166. [PMID: 30035307 DOI: 10.1111/1750-3841.14216] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 05/15/2018] [Accepted: 05/25/2018] [Indexed: 11/28/2022]
Abstract
The aim of the study was to evaluate the effect of pulsed electric field (PEF) pretreatment on drying kinetics and on color and textural changes in sliced parsnip and carrot. Cell disintegration index measured in parsnips after PEF pretreatment significantly differed from the ones measured for carrots and, consequently, the reduction of the time needed to dry both samples to a final moisture content up to 5% (wet basis). The drying time of the PEF pretreated parsnip was reduced by up to 28% at 70 °C and by up to 21% at 60 °C in carrot, in comparison to untreated samples. The PEF pretreatment influenced the effective diffusivity of water into the samples going from 50 °C to 70 °C: in carrots it ranged between 1.61 × 10-10 and 3.04 × 10-10 (m2 /s), although, in parsnip, it ranged between 1.97 × 10-10 and 3.06 × 10-10 (m2 /s). Also, PEF pretreatment influenced color changes: PEF pretreated dried carrots showed a significant (p < .05) reduction in lightness values (L* ) compared to untreated dried ones, although PEF pretreated parsnip had a significant (p < .05) increase in redness values (a* ). The PEF treatment did not affect the mechanical properties (p > .05) of carrot and parsnip dried at 50 and 60 °C, whereas at 70 °C a significant increase (p < .05) of the force required to cut both root slices was detected. The choice of a PEF pretreatment of foods to be dried should be related to shorten the drying time and to minimize the loss in quality properties mentioned above. PRACTICAL APPLICATION Dry carrots and parsnip slices can be used as food ingredients for further food preparations but also as healthy snacks, thanks to their health benefits. Pulsed electric field (PEF) resulted to be an effective pretreatment for carrots and parsnips before undergoing convective drying, because it reduced the drying time (up to 28% in parsnip and 21% in carrot slices) and, particularly at mild temperatures (50 to 60 °C), it did not affect the texture properties of both carrot and parsnip. PEF pretreatment of these roots before convective heating can be surely suggested as industrial application.
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Affiliation(s)
- Md Rizvi Alam
- Libera Univ. di Bolzano Facoltà di Scienze e Tecnologie, Bolzano, Trentino-Alto Adige, Italy
| | - James G Lyng
- UCD School of Agriculture and Food Science, Univ. College Dublin, Belfield, Dublin, Ireland
| | - Daniele Frontuto
- UCD School of Agriculture and Food Science, Univ. College Dublin, Belfield, Dublin, Ireland
| | - Francesco Marra
- Dipto. di Ingegneria Industriale, Univ. degli studi di Salerno, Fisciano, SA, Italy
| | - Luciano Cinquanta
- Dipto. di Agricoltura, Ambiente e Scienze Forestali, Univ. di Palermo, Italy
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17
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P A Silva Y, Borba BC, Pereira VA, Reis MG, Caliari M, Brooks MSL, Ferreira TAPC. Characterization of tomato processing by-product for use as a potential functional food ingredient: nutritional composition, antioxidant activity and bioactive compounds. Int J Food Sci Nutr 2018; 70:150-160. [PMID: 30014726 DOI: 10.1080/09637486.2018.1489530] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
Tomato pomace, a by-product generated during tomato processing, was collected at a large tomato processing industry. The by-product was mainly constituted of tomato skin (61.5%), and presented high moisture content (66.58 g.100g-1 wet basis). Among the nutrients, the highest content was of dietary fibre, followed by proteins and fat (50.74, 20.91, 14.14 g.100g-1 d.w., respectively). The pomace has high in vitro antioxidation capacity, especially when measured with the TEAC assay (224.81 μmol Trolox equivalent 100g-1 d.w.). This is due especially to the high amount of lycopene remaining in the by-product after processing (446.9 μg.g-1 d.w). The waste was fractioned into skin and seed fractions by sedimentation, resulting in the increase of lycopene yield by 55%, when using skin fraction as the source material in place of the whole pomace. This by-product shows great potential for being used as a source of the ingredients of high nutritional value, especially dietary fibre and lycopene.
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Affiliation(s)
- Yasmini P A Silva
- a Faculty of Nutrition , Federal University of Goiás , Goiânia , Brazil
| | - Bárbara C Borba
- a Faculty of Nutrition , Federal University of Goiás , Goiânia , Brazil
| | - Vanessa A Pereira
- a Faculty of Nutrition , Federal University of Goiás , Goiânia , Brazil
| | - Marcela G Reis
- a Faculty of Nutrition , Federal University of Goiás , Goiânia , Brazil
| | - Márcio Caliari
- b College of Agronomy, Food Engineering and Forestry Engineering , Federal University of Goiás , Goiânia , Brazil
| | - Marianne Su-Ling Brooks
- c Department of Process Engineering and Applied Science , Dalhousie University , Halifax , NS , Canada
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18
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de Ancos B, Sánchez-Moreno C, Zacarías L, Rodrigo MJ, Sáyago Ayerdí S, Blancas Benítez FJ, Domínguez Avila JA, González-Aguilar GA. Effects of two different drying methods (freeze-drying and hot air-drying) on the phenolic and carotenoid profile of ‘Ataulfo’ mango by-products. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9830-4] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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19
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An updated review on use of tomato pomace and crustacean processing waste to recover commercially vital carotenoids. Food Res Int 2018; 108:516-529. [PMID: 29735087 DOI: 10.1016/j.foodres.2018.04.003] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2018] [Revised: 03/29/2018] [Accepted: 04/01/2018] [Indexed: 11/24/2022]
Abstract
Globally, the amount of food processing waste has become a major concern for environmental sustainability. The valorization of these waste materials can solve the problems of its disposal. Notably, the tomato pomace and crustacean processing waste presents enormous opportunities for the extraction of commercially vital carotenoids, lycopene, and astaxanthin, which have diverse applications in the food, feed, pharmaceuticals, and cosmetic industries. Moreover, such waste can generate surplus revenue which can significantly improve the economics of food production and processing. Considering these aspects, many reports have been published on the efficient use of tomato and crustacean processing waste to recover lycopene and astaxanthin. The current review provides up-to-date information available on the chemistry of lycopene and astaxanthin, their extraction methods that use environmentally friendly green solvents to minimize the impact of toxic chemical solvents on health and environment. Future research challenges in this context are also identified.
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20
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Escher GB, Coelho SRM, Christ D. Optimization of Osmo-Convective Dehydration Process for Dry Tomato Production. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.12932] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Graziela Bragueto Escher
- Post-Graduate Program in Agricultural Engineering; UNIOESTE/CASCAVEL/CCET/PGEAGRI, Rua Universitária; Cascavel PR Brazil
| | - Silvia Renata Machado Coelho
- Post-Graduate Program in Agricultural Engineering; UNIOESTE/CASCAVEL/CCET/PGEAGRI, Rua Universitária; Cascavel PR Brazil
| | - Divair Christ
- Post-Graduate Program in Agricultural Engineering; UNIOESTE/CASCAVEL/CCET/PGEAGRI, Rua Universitária; Cascavel PR Brazil
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21
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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]
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22
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Giuffrè AM, Capocasale M, Zappia C. Tomato seed oil for edible use: Cold break, hot break, and harvest year effects. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13309] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Angelo M. Giuffrè
- Dipartimento di AGRARIA; Università degli Studi Mediterranea di Reggio Calabria; Reggio Calabria Italy
| | - Marco Capocasale
- Dipartimento di AGRARIA; Università degli Studi Mediterranea di Reggio Calabria; Reggio Calabria Italy
| | - Clotilde Zappia
- Dipartimento di AGRARIA; Università degli Studi Mediterranea di Reggio Calabria; Reggio Calabria Italy
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23
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Khedkar MA, Nimbalkar PR, Gaikwad SG, Chavan PV, Bankar SB. Sustainable biobutanol production from pineapple waste by using Clostridium acetobutylicum B 527: Drying kinetics study. BIORESOURCE TECHNOLOGY 2017; 225:359-366. [PMID: 27939964 DOI: 10.1016/j.biortech.2016.11.058] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Revised: 11/12/2016] [Accepted: 11/14/2016] [Indexed: 05/23/2023]
Abstract
Present investigation explores the use of pineapple peel, a food industry waste, for acetone-butanol-ethanol (ABE) production using Clostridium acetobutylicum B 527. Proximate analysis of pineapple peel shows that it contains 35% cellulose, 19% hemicellulose, and 16% lignin on dry basis. Drying experiments on pineapple peel waste were carried out in the temperature range of 60-120°C and experimental drying data was modeled using moisture diffusion control model to study its effect on ABE production. The production of ABE was further accomplished via acid hydrolysis, detoxification, and fermentation process. Maximum total sugar release obtained by using acid hydrolysis was 97g/L with 95-97% and 10-50% removal of phenolics and acetic acid, respectively during detoxification process. The maximum ABE titer obtained was 5.23g/L with 55.6% substrate consumption when samples dried at 120°C were used as a substrate (after detoxification).
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Affiliation(s)
- Manisha A Khedkar
- Department of Chemical Engineering, College of Engineering, Bharati Vidyapeeth University, Dhankawadi, Pune-Satara Road, Pune 411 043, India
| | - Pranhita R Nimbalkar
- Department of Chemical Engineering, College of Engineering, Bharati Vidyapeeth University, Dhankawadi, Pune-Satara Road, Pune 411 043, India
| | - Shashank G Gaikwad
- Chemical Engineering and Process Development, CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune 411 008, India
| | - Prakash V Chavan
- Department of Chemical Engineering, College of Engineering, Bharati Vidyapeeth University, Dhankawadi, Pune-Satara Road, Pune 411 043, India
| | - Sandip B Bankar
- Department of Chemical Engineering, College of Engineering, Bharati Vidyapeeth University, Dhankawadi, Pune-Satara Road, Pune 411 043, India; Department of Biotechnology and Chemical Technology, School of Chemical Technology, Aalto University, P.O. Box 16100, FI-00076 Aalto, Finland.
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24
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Torbica A, Belović M, Mastilović J, Kevrešan Ž, Pestorić M, Škrobot D, Dapčević Hadnađev T. Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.02.007] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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25
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Masood S, Randhawa MA, Butt MS, Asghar M. A Potential of Biopesticides to Enhance the Shelf Life of Tomatoes (Lycopersicon Esculentum
Mill.) in the Controlled Atmosphere. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12550] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Shahid Masood
- Faculty of Food, Nutrition and Home Sciences; University of Agriculture; Faisalabad Punjab 38000 Pakistan
| | - Muhammad Atif Randhawa
- Faculty of Food, Nutrition and Home Sciences; University of Agriculture; Faisalabad Punjab 38000 Pakistan
| | - Masood Sadiq Butt
- Faculty of Food, Nutrition and Home Sciences; University of Agriculture; Faisalabad Punjab 38000 Pakistan
| | - Muhammad Asghar
- Department of Biochemistry; University of Agriculture; Faisalabad Punjab 38000 Pakistan
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26
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Giuffrè AM, Capocasale M. Policosanol in Tomato ( Solanum lycopersicum L.) Seed Oil: the Effect of Cultivar. J Oleo Sci 2015; 64:625-31. [DOI: 10.5650/jos.ess15002] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Angelo Maria Giuffrè
- Università degli Studi “Mediterranea” di Reggio Calabria (Italy). Dipartimento AGRARIA
| | - Marco Capocasale
- Università degli Studi “Mediterranea” di Reggio Calabria (Italy). Dipartimento AGRARIA
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