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Kumar H, Dhanjal DS, Guleria S, Nepovimova E, Sethi N, Dhalaria R, Kuca K. Hepatoprotective effects of fruits pulp, seed, and peel against chemical-induced toxicity: Insights from in vivo studies. Food Chem Toxicol 2024; 189:114742. [PMID: 38754807 DOI: 10.1016/j.fct.2024.114742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2024] [Revised: 05/11/2024] [Accepted: 05/13/2024] [Indexed: 05/18/2024]
Abstract
The liver is a vital organ in human physiology positioned in the upper right quadrant of the peritoneal cavity, which plats a critical role in metabolic processes, detoxification of various substances and overall homeostasis. Along with these critical functions, hepatic diseases impose as significant global health threat. Liver illness is the cause of two million fatalities every year, or 4% of all deaths. Traditionally, healthcare providers have prescribed antibacterial and antiviral medications to address liver illness. Nephrotoxicity is a frequently observed negative reaction to drugs, with the majority of such events happening in individuals who have advanced cirrhosis. Thus, recognizing this gap, there is a dire need of exploration of pharmaceutical alterative for hepatic diseases, with special focus on their efficacy and reduced toxicity. Fruits have long been known to therapeutic impact on human health, thus exploration of fruits components namely pulp, seeds and peels containing phytochemicals have emerged as a promising avenue for hepatoprotective interventions. Thus, review comprehends the information about worldwide burden of chemical induced toxicity and injuries as well as highlight the on-going challenges in hepatic disease management. It also shed light on the valuable contributions fruit parts and their phytocompounds obtained from different components of fruits. Fruit pulp, especially when rich in flavonoids, has demonstrated significant potential in animal model studies. It has been observed to enhance the activity of antioxidant enzymes and reduce the expression of pro-inflammatory markers. The methanolic and ethanolic extracts have demonstrated the most favorable outcomes. Further, this review also discusses about the safety assessments of fruits extracts for their utilization as hepatoprotective agents.
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Affiliation(s)
- Harsh Kumar
- Centre of Advanced Technologies, Faculty of Science, University of Hradec Kralove, Rokitanskeho 62, 50003, Hradec Kralove, Czech Republic
| | - Daljeet Singh Dhanjal
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Shivani Guleria
- Department of Biotechnology, TIFAC-Centre of Relevance and Excellence in Agro and Industrial Biotechnology (CORE), Thapar Institute of Engineering and Technology, Patiala, 147001, India.
| | - Eugenie Nepovimova
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003, Hradec Kralove, Czech Republic
| | - Nidhi Sethi
- Department of Pharmaceutical Sciences, Guru Nanak Dev University, Amritsar, 143005, India
| | - Rajni Dhalaria
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, 173229, India.
| | - Kamil Kuca
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003, Hradec Kralove, Czech Republic.
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2
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de Luna Freire MO, Cruz Neto JPR, de Albuquerque Lemos DE, de Albuquerque TMR, Garcia EF, de Souza EL, de Brito Alves JL. Limosilactobacillus fermentum Strains as Novel Probiotic Candidates to Promote Host Health Benefits and Development of Biotherapeutics: A Comprehensive Review. Probiotics Antimicrob Proteins 2024:10.1007/s12602-024-10235-1. [PMID: 38393628 DOI: 10.1007/s12602-024-10235-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/13/2024] [Indexed: 02/25/2024]
Abstract
Fruits and their processing by-products are sources of potentially probiotic strains. Limosilactobacillus (L.) fermentum strains isolated from fruit processing by-products have shown probiotic-related properties. This review presents and discusses the results of the available studies that evaluated the probiotic properties of L. fermentum in promoting host health benefits, their application by the food industry, and the development of biotherapeutics. The results showed that administration of L. fermentum for 4 to 8 weeks promoted host health benefits in rats, including the modulation of gut microbiota, improvement of metabolic parameters, and antihypertensive, antioxidant, and anti-inflammatory effects. The results also showed the relevance of L. fermentum strains for application in the food industry and for the formulation of novel biotherapeutics, especially nutraceuticals. This review provides evidence that L. fermentum strains isolated from fruit processing by-products have great potential for promoting host health and indicate the need for a translational approach to confirm their effects in humans using randomized, double-blind, placebo-controlled trials.
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Affiliation(s)
- Micaelle Oliveira de Luna Freire
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I-Jd. Cidade Universitária, João Pessoa, PB, 58051-900, Brazil
| | - José Patrocínio Ribeiro Cruz Neto
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I-Jd. Cidade Universitária, João Pessoa, PB, 58051-900, Brazil
| | | | | | - Estefânia Fernandes Garcia
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I-Jd. Cidade Universitária, João Pessoa, PB, 58051-900, Brazil
| | - Evandro Leite de Souza
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I-Jd. Cidade Universitária, João Pessoa, PB, 58051-900, Brazil
| | - José Luiz de Brito Alves
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I-Jd. Cidade Universitária, João Pessoa, PB, 58051-900, Brazil.
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3
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Valorization of Food Waste to Produce Value-Added Products Based on Its Bioactive Compounds. Processes (Basel) 2023. [DOI: 10.3390/pr11030840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023] Open
Abstract
The rapid growth of the global population and changes in lifestyle have led to a significant increase in food waste from various industrial, agricultural, and household sources. Nearly one-third of the food produced annually is wasted, resulting in severe resource depletion. Food waste contains rich organic matter, which, if not managed properly, can pose a serious threat to the environment and human health, making the proper disposal of food waste an urgent global issue. However, various types of food waste, such as waste from fruit, vegetables, grains, and other food production and processing, contain important bioactive compounds, such as polyphenols, dietary fiber, proteins, lipids, vitamins, organic acids, and minerals, some of which are found in greater quantities in the discarded parts than in the parts accepted by the market. These bioactive compounds offer the potential to convert food waste into value-added products, and fields including nutritional foods, bioplastics, bioenergy, biosurfactants, biofertilizers, and single cell proteins have welcomed food waste as a novel source. This review reveals the latest insights into the various sources of food waste and the potential of utilizing bioactive compounds to convert it into value-added products, thus enhancing people’s confidence in better utilizing and managing food waste.
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Iqbal S, Tirpanalan-Staben Ö, Franke K. Modification of Dietary Fibers to Valorize the By-Products of Cereal, Fruit and Vegetable Industry-A Review on Treatment Methods. PLANTS (BASEL, SWITZERLAND) 2022; 11:3466. [PMID: 36559578 PMCID: PMC9781242 DOI: 10.3390/plants11243466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 12/06/2022] [Accepted: 12/07/2022] [Indexed: 06/17/2023]
Abstract
Many by-products originating from cereal, fruit and vegetable industries contain quite high amounts of dietary fiber (DF), which play an important role in maintaining the healthy state of the human body. Nevertheless, huge proportions of these by-products are still underutilized as feed ingredients, to generate energy within an anaerobic digestion plant or even landfilled. One of the biggest hindrances in the valorization of such by-products is their very low soluble dietary fiber (SDF) to insoluble dietary fiber (IDF) ratios, impairing their nutritional functionality, palatability and technological applicability. Therefore, it is of interest to develop methods that can enhance the SDF to IDF ratio and that can be applied to the by-product streams of the food industry, enabling better valorization perspectives for human nutrition purposes. In this regard, the review paper provides an overview of existing technologies to modify the SDF to IDF ratio in by-products of the food industry by means of physical, chemical and biological treatments. For each type of treatment, available data on application examples including achieved increases in SDF contents are given. Additionally, a comparative discussion regarding the advantages and disadvantages of these methods is provided.
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Lacivita V, Marziliano M, Del Nobile MA, Conte A. Artisanal fresh filled pasta with pomegranate peels as natural preservative. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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6
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Singla M, Singh A, Sit N. Effect of microwave and enzymatic pretreatment and type of solvent on kinetics of ultrasound assisted extraction of bioactive compounds from ripe papaya peel. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mohit Singla
- Department of Food Engineering and Technology Tezpur University Assam India
| | - Awanish Singh
- Department of Food Engineering and Technology Tezpur University Assam India
| | - Nandan Sit
- Department of Food Engineering and Technology Tezpur University Assam India
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7
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Bioprocessing of biowaste derived from food supply chain side-streams for extraction of value added bioproducts through biorefinery approach. Food Chem Toxicol 2022; 165:113184. [DOI: 10.1016/j.fct.2022.113184] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 05/12/2022] [Accepted: 05/23/2022] [Indexed: 12/11/2022]
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8
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Jena S, Singh R. Agricultural crop waste materials - A potential reservoir of molecules. ENVIRONMENTAL RESEARCH 2022; 206:112284. [PMID: 34717942 DOI: 10.1016/j.envres.2021.112284] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 09/09/2021] [Accepted: 10/19/2021] [Indexed: 06/13/2023]
Abstract
Crop wastes are one of the agricultural wastes generated during the production and processing of food materials. Their generation is the other side of developmental activities. They are now becoming an alarming source of environmental pollution, leading to an unhealthy society. There is an urgent need to develop robust methods to utilize these types of wastes into beneficial compounds or materials. Many works are successfully done in these areas, and several strategies have been developed to produce biochemicals from biological wastes. In other words, value addition has been done to the crop waste materials. The chemicals like carbohydrates, minerals, proteins, and other compounds have been isolated from various crop residues. In this context, this article covers an overview of the crop wastes, chemicals isolated from them, their extraction methods, and the way forward to get the valuable chemicals.
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Affiliation(s)
- Saikrushna Jena
- Department of Applied Chemistry, Delhi Technological University, Delhi, 110 042, India
| | - Ram Singh
- Department of Applied Chemistry, Delhi Technological University, Delhi, 110 042, India.
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Nunes Mattos G, Pessanha de Araújo Santiago MC, Sampaio Doria Chaves AC, Rosenthal A, Valeriano Tonon R, Correa Cabral LM. Anthocyanin Extraction from Jaboticaba Skin (Myrciaria cauliflora Berg.) Using Conventional and Non-Conventional Methods. Foods 2022; 11:foods11060885. [PMID: 35327307 PMCID: PMC8954074 DOI: 10.3390/foods11060885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 03/03/2022] [Accepted: 03/07/2022] [Indexed: 11/16/2022] Open
Abstract
This study evaluated the effect of different extraction technologies and conditions in order to obtain jaboticaba skin extracts. Firstly, the skins were extracted by conventional extraction, according to a rotatable central composite design, varying ethanol concentration, solid:liquid ratio, and temperature. Next, ultrasound-assisted extraction was performed using different power densities and times. Finally, high-pressure extractions were performed with varying pressures and times. For agitated bed extraction, the highest anthocyanin content was observed for ethanol concentrations varying between 60% and 80%. Thus, the independent variables which more influenced anthocyanin content were ethanol concentration and solid:liquid ratio. Folin–Ciocalteu reducing capacity was linearly affected by the increase in temperature. Ethanol concentration was the variable that most influenced ABTS+. On the other hand, the increase in ethanol concentration decreased the antioxidant capacity by ABTS+. Considering the ultrasound extraction, increasing its power did not affect total monomeric anthocyanins content, while the increase in process time had better yields. The highest antioxidant capacity and total monomeric anthocyanins were found for the highest extraction time. Similarly, with ultrasound, the increase in high hydrostatic-assisted extraction time positively influenced anthocyanin content and antioxidant capacity. As a result, the ultrasound-assisted method was found to be the best extraction technology for anthocyanins recovery.
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Affiliation(s)
- Gabriela Nunes Mattos
- Programa de Pós-Graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-909, RJ, Brazil;
| | | | - Ana Carolina Sampaio Doria Chaves
- Embrapa Agroindústria de Alimentos, Av. das Américas, 29501, Rio de Janeiro 23020-470, RJ, Brazil; (M.C.P.d.A.S.); (A.C.S.D.C.); (A.R.); (R.V.T.)
| | - Amauri Rosenthal
- Embrapa Agroindústria de Alimentos, Av. das Américas, 29501, Rio de Janeiro 23020-470, RJ, Brazil; (M.C.P.d.A.S.); (A.C.S.D.C.); (A.R.); (R.V.T.)
| | - Renata Valeriano Tonon
- Embrapa Agroindústria de Alimentos, Av. das Américas, 29501, Rio de Janeiro 23020-470, RJ, Brazil; (M.C.P.d.A.S.); (A.C.S.D.C.); (A.R.); (R.V.T.)
| | - Lourdes Maria Correa Cabral
- Embrapa Agroindústria de Alimentos, Av. das Américas, 29501, Rio de Janeiro 23020-470, RJ, Brazil; (M.C.P.d.A.S.); (A.C.S.D.C.); (A.R.); (R.V.T.)
- Correspondence: ; Tel.: +55-21-99272-0999
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10
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Buvaneshwaran M, Radhakrishnan M, Natarajan V. Influence of ultrasound‐assisted extraction techniques on the valorization of agro‐based industrial organic waste – A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14012] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Malini Buvaneshwaran
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM‐T) Thanjavur India
| | - Mahendran Radhakrishnan
- Centre of Excellence in Nonthermal Processing National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM‐T) Thanjavur India
| | - Venkatachalapathy Natarajan
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM‐T) Thanjavur India
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11
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Yeasmen N, Orsat V. Green extraction and characterization of leaves phenolic compounds: a comprehensive review. Crit Rev Food Sci Nutr 2021:1-39. [PMID: 34904469 DOI: 10.1080/10408398.2021.2013771] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Although containing significant levels of phenolic compounds (PCs), leaves biomass coming from either forest, agriculture, or the processing industry are considered as waste, which upon disposal, brings in environmental issues. As the demand for PCs in functional food, pharmaceutical, nutraceutical and cosmetic sector is escalating day by day, recovering PCs from leaves biomass would solve both the waste disposal problem while ensuring a valuable "societal health" ingredient thus highly contributing to a sustainable food chain from both economic and environmental perspectives. In our search for environmentally benign, efficient, and cost-cutting techniques for the extraction of PCs, green extraction (GE) is presenting itself as the best option in modern industrial processing. This current review aims to highlight the recent progress, constraints, legislative framework, and future directions in GE and characterization of PCs from leaves, concentrating particularly on five plant species (tea, moringa, stevia, sea buckthorn, and pistacia) based on the screened journals that precisely showed improvements in extraction efficiency along with maintaining extract quality. This overview will serve researchers and relevant industries engaged in the development of suitable techniques for the extraction of PCs with increasing yield.
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Affiliation(s)
- Nushrat Yeasmen
- Department of Bioresource Engineering, McGill University, Quebec, Canada.,Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh
| | - Valérie Orsat
- Department of Bioresource Engineering, McGill University, Quebec, Canada
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12
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Oliver-Simancas R, Labrador-Fernández L, Díaz-Maroto MC, Pérez-Coello MS, Alañón ME. Comprehensive research on mango by-products applications in food industry. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.024] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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13
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Afolabi OOD, Leonard SA, Osei EN, Blay KB. Country-level assessment of agrifood waste and enabling environment for sustainable utilisation for bioenergy in Nigeria. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2021; 294:112929. [PMID: 34139644 DOI: 10.1016/j.jenvman.2021.112929] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 05/04/2021] [Accepted: 05/08/2021] [Indexed: 06/12/2023]
Abstract
It is essential to plug inefficiencies due to agrifood losses and wastes, which pose a significant threat to the sustainable supply of nutritional agrifood commodities/products. Country-specific evaluations of the extent of agrifood losses/wastes, including the pathways and impacts on net agrifood production, are crucial to inform interventions, research, policies and investments. This kind of knowledge is scarce in sub-Saharan Africa (SSA) countries, many of which are food insecure. This paper presents an estimation of and the bioenergy potential for agrifood loss and waste (AFW) - the edible and inedible residual biogenic fractions of crops and animal commodities/products - in Nigeria. Our findings reveal that Nigeria generates 183.3 ± 8.9MT of AFW per annum. About 27% of the average annual total domestic supply of edible agrifood commodities/products is lost before reaching markets/consumers. The intrinsic bioenergy potential of the inedible AFW fraction generated annually in Nigeria is estimated to be 1,816.8 ± 117.3PJ; this is sufficient to meet 2030's bioenergy targets and replace a third of its total (grid, off-grid and self-generation) supply targets. However, Nigeria lacks regulatory, policy and institutional frameworks specific to AFW management. This study recommends a sustainable approach to managing AFW, addressing the interlinked challenges of bioenergy production, public health and environmental sustainability. Besides addressing knowledge gaps in the Nigerian agrifood sector, the information generated in this study is well-timed to inform decision-making and policy formulation on decentralised AFW-based bioenergy interventions to achieve energy supply targets in the country by 2030 and beyond. This study is also strategic to guide future research/interventions that align with AFW utilisation/clean energy generation in SSA.
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Affiliation(s)
- Oluwasola O D Afolabi
- School of Architecture, Building and Civil Engineering, Loughborough University, Loughborough, LE11 3TU, UK.
| | - Sunday A Leonard
- Scientific and Technical Advisory Panel of the Global Environment Facility, United Nations Environment Program, North America Office, 900 17th Street, NW, Washington D.C., 20006, USA
| | - Elizabeth N Osei
- School of Architecture, Building and Civil Engineering, Loughborough University, Loughborough, LE11 3TU, UK
| | - Karen B Blay
- School of Architecture, Building and Civil Engineering, Loughborough University, Loughborough, LE11 3TU, UK
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14
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High Hydrostatic Pressure-Assisted Extraction of Carotenoids from Papaya (Carica papaya L. cv. Maradol) Tissues Using Soybean and Sunflower Oil as Potential Green Solvents. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09289-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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15
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Islam MR, Haque AR, Kabir MR, Hasan MM, Khushe KJ, Hasan SMK. Fruit by-products: the potential natural sources of antioxidants and α-glucosidase inhibitors. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1715-1726. [PMID: 33897010 DOI: 10.1007/s13197-020-04681-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/26/2020] [Accepted: 07/31/2020] [Indexed: 11/25/2022]
Abstract
The present effort was to obtain extracts from various fruit by-products using three extraction systems and to evaluate their polyphenolic content, antioxidant, and α-glucosidase inhibition activity. The fruit by-products were pre-processed by washing, drying, and milling methods to produce the powder. The powder samples were used to obtain extracts using pressurized hot-water (PHWE), enzyme-assisted (EnE) and organic solvent extraction (OSE) systems. The total phenolic content (TPC), total flavonoid content (TFC), antioxidant and α-glucosidase inhibition activity in all samples were assessed by Folin-Ciocalteu, AlCl3 colorimetric, DPPH· & ABST·+ and α-glucosidase inhibitory methods. The results showed that the extracts of peel, seed and other by-products exhibited outstanding TPC, TFC, and strongest antioxidant and α-glucosidase inhibition activity, eventually higher than edible parts of the fruits. For instance, the highest TPC among the peels of various fruits were in mango peel (in all cultivar) followed by litchi peel, banana peel cv. sagor, jackfruit peel, pineapple peel, papaya peel, banana peel cv. malbhog and desi on average in all tested extraction systems. PHWE system yielded significantly (p < 0.05) higher TPC and TFC than other extraction systems. In case of misribhog mango variety, the TPC (mg GAE/g DM) in peels were 180.12 ± 7.33, 73.52 ± 2.91 and 36.10 ± 3.48, and in seeds were 222.62 ± 12.11, 76.18 ± 2.63 and 42.83 ± 12.52 for PHWE, EnE and OSE respectively. This work reported the promising potential of underutilized fruit by-products as new sources to manufacture ingredients and nutraceuticals for foods and pharmaceutical products.
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Affiliation(s)
- Md Rakibul Islam
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200 Bangladesh
| | - Ahmed Redwan Haque
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200 Bangladesh
| | - Md Raihan Kabir
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200 Bangladesh
| | - Md Mehedi Hasan
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200 Bangladesh
| | - Khursheda Jahan Khushe
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200 Bangladesh
| | - S M Kamrul Hasan
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200 Bangladesh
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16
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Chaiwarit T, Kantrong N, Sommano SR, Rachtanapun P, Junmahasathien T, Kumpugdee-Vollrath M, Jantrawut P. Extraction of Tropical Fruit Peels and Development of HPMC Film Containing the Extracts as an Active Antibacterial Packaging Material. Molecules 2021; 26:molecules26082265. [PMID: 33919710 PMCID: PMC8070744 DOI: 10.3390/molecules26082265] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/10/2021] [Accepted: 04/11/2021] [Indexed: 11/16/2022] Open
Abstract
In recent years, instead of the use of chemical substances, alternative substances, especially plant extracts, have been characterized for an active packaging of antibacterial elements. In this study, the peels of mangosteen (Garcinia mangostana), rambutan (Nephelium lappaceum), and mango (Mangifera indica) were extracted to obtain bioactive compound by microwave-assisted extraction (MAE) and maceration with water, ethanol 95% and water–ethanol (40:60%). All extracts contained phenolics and flavonoids. However, mangosteen peel extracted by MAE and maceration with water/ethanol (MT-MAE-W/E and MT-Ma-W/E, respectively) contained higher phenolic and flavonoid contents, and exhibited greater antibacterial activity against Staphylococcus aureus and Escherichia coli. Thus, both extracts were analyzed by liquid chromatograph-mass spectrometer (LC-MS) analysis, α-mangostin conferring antibacterial property was found in both extracts. The MT-MAE-W/E and MT-Ma-W/E films exhibited 30.22 ± 2.14 and 30.60 ± 2.83 mm of growth inhibition zones against S. aureus and 26.50 ± 1.60 and 26.93 ± 3.92 mm of growth inhibition zones against E. coli. These clear zones were wider than its crude extract approximately 3 times, possibly because the film formulation enhanced antibacterial activity with sustained release of active compound. Thus, the mangosteen extracts have potential to be used as an antibacterial compound in active packaging.
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Affiliation(s)
- Tanpong Chaiwarit
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (T.C.); (T.J.)
| | - Nutthapong Kantrong
- Department of Restorative Dentistry, Faculty of Dentistry, Khon Kaen University, Khon Kaen 40002, Thailand;
- Research Group of Chronic Inflammatory Oral Diseases and Systemic Diseases Associated with Oral Health, Faculty of Dentistry, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Sarana Rose Sommano
- Plant Bioactive Compound Laboratory (BAC), Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
- Cluster of Research and Development of Pharmaceutical and Natural Products Innovation for Human or Animal, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Pornchai Rachtanapun
- Division of Packaging Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Taepin Junmahasathien
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (T.C.); (T.J.)
- Cluster of Research and Development of Pharmaceutical and Natural Products Innovation for Human or Animal, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Mont Kumpugdee-Vollrath
- Department of Pharmaceutical Engineering, Beuth University of Applied Sciences Berlin, 13353 Berlin, Germany;
| | - Pensak Jantrawut
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (T.C.); (T.J.)
- Cluster of Research and Development of Pharmaceutical and Natural Products Innovation for Human or Animal, Chiang Mai University, Chiang Mai 50200, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
- Correspondence: or ; Tel.: +66-891184007
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Hussain PR, Rather SA, Suradkar PP, A O. Gamma irradiation treatment of minimally processed kiwi fruit to maintain physicochemical quality and prevent microbial proliferation during refrigerated storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15309] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Peerzada R. Hussain
- Astrophysical Sciences Division Nuclear Research Laboratory Bhabha Atomic Research Centre Srinagar India
| | - Sarver A. Rather
- Astrophysical Sciences Division Nuclear Research Laboratory Bhabha Atomic Research Centre Srinagar India
| | - Prashant P. Suradkar
- Astrophysical Sciences Division Nuclear Research Laboratory Bhabha Atomic Research Centre Srinagar India
| | - Omeera A
- Department of Food Technology Faculty of Engineering and Interdisciplinary Sciences Jamia Hamdard (Hamdard University) New Delhi India
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Sharma M, Usmani Z, Gupta VK, Bhat R. Valorization of fruits and vegetable wastes and by-products to produce natural pigments. Crit Rev Biotechnol 2021; 41:535-563. [PMID: 33634717 DOI: 10.1080/07388551.2021.1873240] [Citation(s) in RCA: 73] [Impact Index Per Article: 24.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Synthetic pigments from petrochemicals have been extensively used in a wide range of food products. However, these pigments have adverse effects on human health that has rendered it obligatory to the scientific community in order to explore for much safer, natural, and eco-friendly pigments. In this regard, exploiting the potential of agri-food wastes presumes importance, extracted mainly by employing green processing and extraction technologies. Of late, pigments market size is growing rapidly owing to their extensive uses. Hence, there is a need for sustainable production of pigments from renewable bioresources. Valorization of vegetal wastes (fruits and vegetables) and their by-products (e.g. peels, seeds or pomace) can meet the demands of natural pigment production at the industrial levels for potential food, pharmaceuticals, and cosmeceuticals applications. These wastes/by-products are a rich source of natural pigments such as: anthocyanins, betalains, carotenoids, and chlorophylls. It is envisaged that these natural pigments can contribute significantly to the development of functional foods as well as impart rich biotherapeutic potential. With a sustainability approach, we have critically reviewed vital research information and developments made on natural pigments from vegetal wastes, greener extraction and processing technologies, encapsulation techniques and potential bioactivities. Designed with an eco-friendly approach, it is expected that this review will benefit not only the concerned industries but also be of use to health-conscious consumers.
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Affiliation(s)
- Minaxi Sharma
- ERA-Chair for Food (By-) Products Valorisation Technologies (VALORTECH), Estonian University of Life Sciences, Tartu, Estonia
| | - Zeba Usmani
- Department of Chemistry and Biotechnology, Tallinn University of Technology (TalTech), Tallinn, Estonia
| | - Vijai Kumar Gupta
- Center for Safe and Improved Food, Scotland's Rural College (SRUC), Kings Buildings, Edinburgh, UK.,Biorefining and Advanced Materials Research Center, Scotland's Rural College (SRUC), Kings Buildings, Edinburgh, UK
| | - Rajeev Bhat
- ERA-Chair for Food (By-) Products Valorisation Technologies (VALORTECH), Estonian University of Life Sciences, Tartu, Estonia
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SILVA JS, ORTIZ DW, GARCIA LGC, ASQUIERI ER, BECKER FS, DAMIANI C. Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.21419] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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20
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Zepeda‐Ruiz GC, Domínguez‐Avila JA, Ayala‐Zavala JF, Robles‐Sánchez M, Salazar‐López NJ, López‐Díaz JA, González‐Aguilar GA. Supplementing corn chips with mango cv. “Ataulfo” peel improves their sensory acceptability and phenolic profile, and decreases in vitro dialyzed glucose. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14954] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
| | | | | | - Maribel Robles‐Sánchez
- Departamento de Investigación y Posgrado en Alimentos Universidad de Sonora Hermosillo México
| | | | - José Alberto López‐Díaz
- Departamento en Ciencias de la Salud Instituto de Ciencias Biomédicas ChihuahuaUniversidad Autónoma de Ciudad Juárez Ciudad Juárez México
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Galali Y, Omar ZA, Sajadi SM. Biologically active components in by-products of food processing. Food Sci Nutr 2020; 8:3004-3022. [PMID: 32724565 PMCID: PMC7382179 DOI: 10.1002/fsn3.1665] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 05/01/2020] [Accepted: 05/06/2020] [Indexed: 01/14/2023] Open
Abstract
Food by-products happen at various stages of production and processing at home and on commercial scales. In the recent years, because of the fast-growing food companies and production, food processing by-products have gained a lot of interest and attracted many technical and health professionals as well as policy makers internally and internationally. Also, concerns are increasing about food by-products due to their ecological and environmental impact on the planet. This is particularly of concern when large companies emit. Large quantities of food by-products are thrown into environment in which they can be exploited technically, medicinally, and pharmaceutically. This is due to their chemical component and biologically active compounds of the by-products. Therefore, this systematic review focuses on the food by-product biological compounds present in different parts of the food products, particularly in some common foods such as fruits, vegetables, cereals, dairy products, meat, eggs, nuts, coffee, and tea. Moreover, the review also explains the kind of biologically active compounds and their quantity not just in edible foods, but also in part and types of the by-product which then can be reused and recycled into different processes in order to extract and get benefit from.
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Affiliation(s)
- Yaseen Galali
- Food Technology DepartmentCollege of Agricultural Engineering SciencesSalahaddin University‐ErbilErbilKRG‐Iraq
- Department of NutritionCihan University‐ErbilErbilIraq
| | - Zagros A. Omar
- Department of PhytochemistryScientific Research CentreSoran UniversitySoranIraq
- Department of PharmacyRwanduz Private Technical InstituteRwandusIraq
| | - S. Mohammad Sajadi
- Department of PhytochemistryScientific Research CentreSoran UniversitySoranIraq
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Wang JS, Wang AB, Zang XP, Tan L, Xu BY, Chen HH, Jin ZQ, Ma WH. Physicochemical, functional and emulsion properties of edible protein from avocado (Persea americana Mill.) oil processing by-products. Food Chem 2019; 288:146-153. [DOI: 10.1016/j.foodchem.2019.02.098] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2019] [Revised: 02/18/2019] [Accepted: 02/19/2019] [Indexed: 12/30/2022]
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Fruit and vegetable residues flours with different granulometry range as raw material for pectin-enriched biodegradable film preparation. Food Res Int 2019; 121:412-421. [DOI: 10.1016/j.foodres.2019.03.058] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2018] [Revised: 01/28/2019] [Accepted: 03/26/2019] [Indexed: 11/23/2022]
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24
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Loizzo MR, Sicari V, Pellicanò T, Xiao J, Poiana M, Tundis R. Comparative analysis of chemical composition, antioxidant and anti-proliferative activities of Italian Vitis vinifera by-products for a sustainable agro-industry. Food Chem Toxicol 2019; 127:127-134. [PMID: 30878529 DOI: 10.1016/j.fct.2019.03.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Revised: 03/08/2019] [Accepted: 03/10/2019] [Indexed: 02/05/2023]
Affiliation(s)
- Monica Rosa Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036, Rende, CS, Italy
| | - Vincenzo Sicari
- Department of Agricultural Science, Mediterranean University of Reggio Calabria, 89124, Reggio Calabria, Italy.
| | - Teresa Pellicanò
- Department of Agricultural Science, Mediterranean University of Reggio Calabria, 89124, Reggio Calabria, Italy
| | - Jianbo Xiao
- Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, China
| | - Marco Poiana
- Department of Agricultural Science, Mediterranean University of Reggio Calabria, 89124, Reggio Calabria, Italy
| | - Rosa Tundis
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036, Rende, CS, Italy
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Iwassa IJ, Santos Ribeiro MA, Meurer EC, Cardozo‐Filho L, Bolanho BC, Silva C. Effect of subcritical water processing on the extraction of compounds, composition, and functional properties of asparagus by‐product. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13060] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Isabela J. Iwassa
- Departamento de Engenharia QuímicaUniversidade Estadual de Maringá Maringá Paraná Brazil
| | | | - Eduardo C. Meurer
- Universidade Federal do Paraná – Campus Avançado Jandaia do Sul Jandaia do Sul Paraná Brazil
| | - Lúcio Cardozo‐Filho
- Departamento de Engenharia QuímicaUniversidade Estadual de Maringá Maringá Paraná Brazil
| | - Beatriz C. Bolanho
- Departamento de TecnologiaUniversidade Estadual de Maringá Umuarama Paraná Brazil
| | - Camila Silva
- Departamento de Engenharia QuímicaUniversidade Estadual de Maringá Maringá Paraná Brazil
- Departamento de TecnologiaUniversidade Estadual de Maringá Umuarama Paraná Brazil
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Affiliation(s)
- Arianna Roda
- DiSTAS ‐ Department for Sustainable Food Process Università Cattolica del Sacro Cuore Via Emilia Parmense, 84 29122 Piacenza Italy
| | - Milena Lambri
- DiSTAS ‐ Department for Sustainable Food Process Università Cattolica del Sacro Cuore Via Emilia Parmense, 84 29122 Piacenza Italy
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Cow milk enriched with nanoencapsulated phenolic extract of jaboticaba ( Plinia peruviana). Journal of Food Science and Technology 2019; 56:1165-1173. [PMID: 30956296 DOI: 10.1007/s13197-019-03579-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/11/2018] [Accepted: 01/09/2019] [Indexed: 02/07/2023]
Abstract
This study evaluated the total phenolic content (TPC) and the antioxidant activity (AA) of cow's milk enriched with phenolic compounds extracted from jaboticaba peel, either by adding jaboticaba crude extract or a jaboticaba-loaded nanoemulsion. Three nanoemulsions with 5, 10 and 15% of jaboticaba extract were prepared. Average particle diameter (166.7-181.7 nm), polydispersity index (0.138-0.156) and zeta potential (ranging from - 35.30 to - 38.60 mV) were measured for the three different colloidal systems. The nanoemulsion with 15% of jaboticaba extract (J15-NE) was chosen for milk enrichment. J15-NE showed an encapsulation efficiency of 85.6% and remained stable for 60 days at 8 °C. Transmission electron microscopy of J15-NE displayed nanoparticles with a well-defined spherical shape. Reference milk, milk enriched with jaboticaba extract and milk enriched with J15-NE were characterised by a TPC of 93, 171 and 161 µg/ml GAE (gallic acid equivalent), respectively, and an AA of 0.04, 0.17 and 0.14 µg/ml TEAC (trolox equivalent antioxidant capacity), respectively. Thus, this study showed that nanoemulsion with jaboticaba peel extract could be exploited as an ingredient to enrich the properties of milk.
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28
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Banerjee S, Ranganathan V, Patti A, Arora A. Valorisation of pineapple wastes for food and therapeutic applications. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.09.024] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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29
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Demirkol M, Tarakci Z. Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.058] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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31
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Sagar NA, Pareek S, Sharma S, Yahia EM, Lobo MG. Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization. Compr Rev Food Sci Food Saf 2018; 17:512-531. [PMID: 33350136 DOI: 10.1111/1541-4337.12330] [Citation(s) in RCA: 346] [Impact Index Per Article: 57.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2017] [Revised: 11/30/2017] [Accepted: 12/01/2017] [Indexed: 11/30/2022]
Abstract
Fruits and vegetables are the most utilized commodities among all horticultural crops. They are consumed raw, minimally processed, as well as processed, due to their nutrients and health-promoting compounds. With the growing population and changing diet habits, the production and processing of horticultural crops, especially fruits and vegetables, have increased very significantly to fulfill the increasing demands. Significant losses and waste in the fresh and processing industries are becoming a serious nutritional, economical, and environmental problem. For example, the United Nations Food and Agriculture Organization (FAO) has estimated that losses and waste in fruits and vegetables are the highest among all types of foods, and may reach up to 60%. The processing operations of fruits and vegetables produce significant wastes of by-products, which constitute about 25% to 30% of a whole commodity group. The waste is composed mainly of seed, skin, rind, and pomace, containing good sources of potentially valuable bioactive compounds, such as carotenoids, polyphenols, dietary fibers, vitamins, enzymes, and oils, among others. These phytochemicals can be utilized in different industries including the food industry, for the development of functional or enriched foods, the health industry for medicines and pharmaceuticals, and the textile industry, among others. The use of waste for the production of various crucial bioactive components is an important step toward sustainable development. This review describes the types and nature of the waste that originates from fruits and vegetables, the bioactive components in the waste, their extraction techniques, and the potential utilization of the obtained bioactive compounds.
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Affiliation(s)
- Narashans Alok Sagar
- Dept. of Agriculture and Environmental Sciences, Natl. Inst. of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131 028, India
| | - Sunil Pareek
- Dept. of Agriculture and Environmental Sciences, Natl. Inst. of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131 028, India
| | - Sunil Sharma
- Dept. of Agriculture and Environmental Sciences, Natl. Inst. of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131 028, India
| | - Elhadi M Yahia
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Avenida de las Ciencias S/N, Juriquilla, 76230, Querétaro, México
| | - Maria Gloria Lobo
- Instituto Canario de Investigaciones Agrarias, La laguna-Santa Cruz de Tenerife, Canary Islands, Spain
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Saleh ASM, Wang P, Wang N, Yang S, Xiao Z. Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges. Crit Rev Food Sci Nutr 2018; 59:207-227. [PMID: 28846456 DOI: 10.1080/10408398.2017.1363711] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Cereal grains are a major source of human food and their production has steadily been increased during the last several decades to meet the demand of our increasing world population. The modernized society and the expansion of the cereal food industry created a need for highly efficient processing technologies, especially flour production. Earlier scientific research efforts have led to the invention of the modern steel roller mill, and the refined flour of wheat has become a basic component in most of cereal-based foods such as breads and pastries because of the unique functionality of wheat protein. On the other hand, epidemiological studies have found that consumption of whole cereal grains was health beneficial. The health benefit of whole cereal grain is attributed to the combined effects of micronutrients, phytochemicals, and dietary fibre, which are mainly located in the outer bran layer and the germ. However, the removal of bran and germ from cereal grains during polishing and milling results in refined flour and food products with lower bioactive compounds and dietary fibre contents than those from whole grain. Also, the level of bioactive compounds in cereal food is influenced by other food preparation procedures such as baking, cooking, extrusion, and puffing. Therefore, food scientists and nutritionists are searching for strategies and processing technologies to enhance the content and bioavailability of nutrients, bioactive compounds, and dietary fibre of cereal foods. The objective of this article was to review the research advances on technologies for the enhancement of bioactive compounds and dietary fibre contents of cereal and cereal-based foods. Bioactivities or biological effects of enhanced cereal and cereal-based foods are presented. Challenges facing the application of the proposed technologies in the food industry are also discussed.
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Affiliation(s)
- Ahmed S M Saleh
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,b Department of Food Science and Technology , Faculty of Agriculture, Assiut University , Assiut , Egypt
| | - Peng Wang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,c College of Food Science , Northeast Agricultural University , Harbin , Heilongjiang , China
| | - Na Wang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,d College of Food , Shenyang Agricultural University , Shenyang , Liaoning , China
| | - Shu Yang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,d College of Food , Shenyang Agricultural University , Shenyang , Liaoning , China
| | - Zhigang Xiao
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,c College of Food Science , Northeast Agricultural University , Harbin , Heilongjiang , China
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Redondo D, Venturini ME, Luengo E, Raso J, Arias E. Pulsed electric fields as a green technology for the extraction of bioactive compounds from thinned peach by-products. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.12.004] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Organic Acids, Antioxidants, and Dietary Fiber of Mexican Blackberry (Rubus fruticosus) Residues cv. Tupy. J FOOD QUALITY 2018. [DOI: 10.1155/2018/5950761] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Blackberry fruit processing generates residues comprised of peel, seeds, and pulp that are abundant in flavonoids, colorants, and organic acids. The objective of this study was to determine the organic acids, antioxidants, and dietary fiber content of blackberry residues and compare antioxidants and dietary fiber content of a prune-based commercial product. The ABTS, DPPH, and FRAP methodologies were used for antioxidant capacity. The blackberry residues exhibited a high amount of malic acid (5706.37 mg/100 g db), phenols (4016.43 mg GAE/100 g db), and anthocyanins content (364.53 mg/100 g db) compared with the commercial product. These compounds contributed to the antioxidant capacity (by ABTS) of both products but were 20 times higher in blackberry residues. The fruit residues were able to reduce iron (by FRAP) 4.4 times compared to the prune-based product. Total dietary fiber (44.26%) and functional properties as water retention capacity (2.94 g/g), swelling capacity (5.00 mL/g), and fat absorption capacity (1.98 mL/g) of blackberry residues were significantly higher than those of the commercial sample. The results demonstrated that, due to its antioxidant compounds and functional properties, the blackberry residue can be considered a source of components with potential benefit to human health.
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Aparicio-Fernández X, Vega-Ahuatzin A, Ochoa-Velasco CE, Cid-Pérez S, Hernández-Carranza P, Ávila-Sosa R. Physical and Antioxidant Characterization of Edible Films Added with Red Prickly Pear (Opuntia ficus-indica L.) cv. San Martín Peel and/or Its Aqueous Extracts. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2017-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Zehra A, Meena M, Dubey MK, Aamir M, Upadhyay RS. Synergistic effects of plant defense elicitors and Trichoderma harzianum on enhanced induction of antioxidant defense system in tomato against Fusarium wilt disease. BOTANICAL STUDIES 2017; 58:44. [PMID: 29098503 PMCID: PMC5668223 DOI: 10.1186/s40529-017-0198-2] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2016] [Accepted: 10/20/2017] [Indexed: 05/20/2023]
Abstract
Plant defense against their pathogens can be induced by a complex network of different inducers. The present study investigates the synergistic effect of Trichoderma harzianum, exogenous salicylic acid (SA) and methyl jasmonate (MeJA) over the response and regulation of the antioxidant defense mechanisms and lipid peroxidation in tomato plants against Fusarium wilt disease. In the present work, tomato plants were infected by Fusarium oxysporum f. sp. lycopersici 3 days after inoculated with T. harzianum and/or sprayed daily for 3 days with chemical inducers (SA and MeJA). Plants were analysed at 0, 24, 48, 72 and 96 h after inoculation with Fusarium oxysporum f. sp. lycopersici. Infection of tomato plants by pathogen led to strong reduction in the dry weight of roots and shoots with the enhanced concentration of H2O2 and varying degree of lipid peroxidation. Concurrently, exogenous SA, when applied with pathogen greatly enhanced H2O2 content as well as activities of antioxidant enzymes except catalase (CAT) and ascorbate peroxidase (APx). The pathogen challenged plants pretreated with T. harzianum and MeJA together exhibited less lipid peroxidation and as well as the elevated level of ascorbic acid and enhanced activities of antioxidant enzymes. All applied treatments protected tomato seedlings against Fusarium wilt disease but the percentage of protection was found higher in plants pretreated with the combination of T. harzianum and chemical inducers.
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Affiliation(s)
- Andleeb Zehra
- Laboratory of Mycopathology and Microbial Technology, Centre of Advanced Study in Botany, Banaras Hindu University, Varanasi, Uttar Pradesh 221 005 India
- Department of Botany, Banaras Hindu University, Varanasi, 221 005 India
| | - Mukesh Meena
- Laboratory of Mycopathology and Microbial Technology, Centre of Advanced Study in Botany, Banaras Hindu University, Varanasi, Uttar Pradesh 221 005 India
| | - Manish Kumar Dubey
- Laboratory of Mycopathology and Microbial Technology, Centre of Advanced Study in Botany, Banaras Hindu University, Varanasi, Uttar Pradesh 221 005 India
| | - Mohd. Aamir
- Laboratory of Mycopathology and Microbial Technology, Centre of Advanced Study in Botany, Banaras Hindu University, Varanasi, Uttar Pradesh 221 005 India
| | - R. S. Upadhyay
- Laboratory of Mycopathology and Microbial Technology, Centre of Advanced Study in Botany, Banaras Hindu University, Varanasi, Uttar Pradesh 221 005 India
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Santos WNLD, da Silva Sauthier MC, dos Santos AMP, de Andrade Santana D, Almeida Azevedo RS, da Cruz Caldas J. Simultaneous determination of 13 phenolic bioactive compounds in guava (Psidium guajava L.) by HPLC-PAD with evaluation using PCA and Neural Network Analysis (NNA). Microchem J 2017. [DOI: 10.1016/j.microc.2017.04.029] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Widsten P, Mesic BB, Cruz CD, Fletcher GC, Chycka MA. Inhibition of foodborne bacteria by antibacterial coatings printed onto food packaging films. Journal of Food Science and Technology 2017; 54:2379-2386. [PMID: 28740295 DOI: 10.1007/s13197-017-2678-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/27/2017] [Accepted: 05/01/2017] [Indexed: 10/19/2022]
Abstract
Films containing antibacterial compounds could be used for packaging perishable foods such as fresh fish and meat for sea freighting over long distances. However, existing commercialised options (films with nanosilver zeolites or wasabi extract) are only permitted for food contact in certain regions and films containing alternative antibacterial ingredients are required e.g. for exports to Europe. Certain non-volatile phenolic plant extracts have shown promising antibacterial activity against a wide range of foodborne bacteria in in vitro assays and when integrated in coatings for perishable foods such as fish and meat. Extracts rich in gallotannins tend to show stronger antibacterial effects than other phenols such as flavonoids. Such extracts could be coated onto commercial barrier films by means of flexographic printing-a more industrially feasible option than rod coating or solvent casting typically used in antibacterial coating research. The goal of the present work was to investigate the antibacterial effect of printed latex coatings containing extracts rich in gallotannins and other types of phenolic compounds against 16 common spoilage and pathogenic bacteria of fish and meat. The largest zones of inhibition in disk diffusion assays were obtained with plastic films with coatings containing tannic acid alone, followed by tannic acid with phenolic-rich extracts of feijoa skin or mango seed. Significant inhibition was seen for all bacteria. This study shows that coatings with gallotannins as the main active ingredient can be printed onto commercial barrier films to control the bacteria that limit the shelf-life of fresh fish and meat.
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Affiliation(s)
- P Widsten
- Scion, Private Bag 3020, Rotorua, 3046 New Zealand
| | - B B Mesic
- Scion, Private Bag 3020, Rotorua, 3046 New Zealand
| | - C D Cruz
- The New Zealand Institute for Plant and Food Research Limited, Private Bag 92169, Auckland, 1142 New Zealand
| | - G C Fletcher
- The New Zealand Institute for Plant and Food Research Limited, Private Bag 92169, Auckland, 1142 New Zealand
| | - M A Chycka
- The New Zealand Institute for Plant and Food Research Limited, Private Bag 92169, Auckland, 1142 New Zealand
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Kumar K, Yadav AN, Kumar V, Vyas P, Dhaliwal HS. Food waste: a potential bioresource for extraction of nutraceuticals and bioactive compounds. BIORESOUR BIOPROCESS 2017. [DOI: 10.1186/s40643-017-0148-6] [Citation(s) in RCA: 203] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
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Selvamuthukumaran M, Shi J. Recent advances in extraction of antioxidants from plant by-products processing industries. FOOD QUALITY AND SAFETY 2017. [DOI: 10.1093/fqs/fyx004] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Bustamante A, Hinojosa A, Robert P, Escalona V. Extraction and microencapsulation of bioactive compounds from pomegranate (Punica granatum
var. Wonderful) residues. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13422] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Andrés Bustamante
- Centro de Estudios Postcosecha; Facultad de Ciencias Agronómicas; Universidad de Chile; Santiago Chile
| | - Andrea Hinojosa
- Centro de Estudios Postcosecha; Facultad de Ciencias Agronómicas; Universidad de Chile; Santiago Chile
| | - Paz Robert
- Departamento de Ciencia de los Alimentos y Tecnología Química; Facultad de Ciencias Químicas y Farmacéuticas; Universidad de Chile; Santiago Chile
| | - Víctor Escalona
- Centro de Estudios Postcosecha; Facultad de Ciencias Agronómicas; Universidad de Chile; Santiago Chile
- Departamento de Producción Agrícola; Facultad de Ciencias Agronómicas; Universidad de Chile; Santiago Chile
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43
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Redondo D, Arias E, Oria R, Venturini ME. Thinned stone fruits are a source of polyphenols and antioxidant compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:902-910. [PMID: 27219821 DOI: 10.1002/jsfa.7813] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2016] [Revised: 05/13/2016] [Accepted: 05/16/2016] [Indexed: 05/10/2023]
Abstract
BACKGROUND Thinned fruits are agricultural by-products that contain large quantities of interesting compounds due to their early maturity stage. In this work, the phenolic profile and the antioxidant activity of six thinned stone fruits (apricot, cherry, flat peach, peach, plum and nectarine) have been investigated, focussing on proanthocyanidins. RESULTS Thinned nectarine had the highest content of total phenols [67.43 mg gallic acid equivalents (GAE) g-1 dry weight (DW)] and total flavonoids (56.97 mg CE g-1 DW) as well as the highest antioxidant activity measured by DPPH scavenging (133.30 mg [Trolox equivalents (TE) g-1 DW] and FRAP assay (30.42 mg TE g-1 DW). Proanthocyanidins were very abundant in these by-products, and the main phenolic group quantified in cherry (10.54 mg g-1 DW), flat peach (33.47 mg g-1 DW) and nectarine (59.89 mg g-1 DW), while hydroxycinnamic acids predominate in apricot, peach and plum (6.67, 22.04 and 23.75 mg g-1 DW, respectively). The low, mean degree of polymerisation of proanthocyanidins suggests that their bioavailability could be very high. CONCLUSIONS This study shows that thinned stone fruit extracts might be used as antioxidants in foods or as a source of compounds with health-related benefits that can be used in the pharmaceutical, cosmetic and food industries. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Diego Redondo
- Grupo de Investigación de Alimentos de Origen Vegetal, Instituto Agroalimentario de Aragón-IA2-(Universidad de Zaragoza-CITA), C/Miguel Servet 177, 50013 Zaragoza, Spain
| | - Esther Arias
- Parque Científico Tecnológico Aula Dei, Avda. Montañana 930, 50059 Zaragoza, Spain
| | - Rosa Oria
- Grupo de Investigación de Alimentos de Origen Vegetal, Instituto Agroalimentario de Aragón-IA2-(Universidad de Zaragoza-CITA), C/Miguel Servet 177, 50013 Zaragoza, Spain
| | - María E Venturini
- Grupo de Investigación de Alimentos de Origen Vegetal, Instituto Agroalimentario de Aragón-IA2-(Universidad de Zaragoza-CITA), C/Miguel Servet 177, 50013 Zaragoza, Spain
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Varzakas T, Zakynthinos G, Verpoort F. Plant Food Residues as a Source of Nutraceuticals and Functional Foods. Foods 2016; 5:E88. [PMID: 28231183 PMCID: PMC5302437 DOI: 10.3390/foods5040088] [Citation(s) in RCA: 78] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Revised: 11/30/2016] [Accepted: 12/02/2016] [Indexed: 11/17/2022] Open
Abstract
This chapter describes the use of different plant and vegetable food residues as nutraceuticals and functional foods. Different nutraceuticals are mentioned and explained. Their uses are well addressed along with their disease management and their action as nutraceutical delivery vehicles.
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Affiliation(s)
- Theodoros Varzakas
- TEI Peloponnese, Department of Food Technology, Kalamata 24100, Greece.
- Department of Bioscience Bioengineering, Global Campus Songdo, Ghent University, 119 Songdomunhwa-Ro, Yeonsu-Gu, Incheon 406-840, Korea.
| | | | - Francis Verpoort
- Department of Bioscience Bioengineering, Global Campus Songdo, Ghent University, 119 Songdomunhwa-Ro, Yeonsu-Gu, Incheon 406-840, Korea.
- Laboratory of Organometallics, Catalysis and Ordered Materials, State Key Laboratory of Advanced Technology for Materials Synthesis and Processing, Wuhan University of Technology, Wuhan 430070, China.
- National Research Tomsk Polytechnic University, Lenin Avenue 30, Tomsk 634050, Russia.
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Albuquerque MACD, Bedani R, Vieira ADS, LeBlanc JG, Saad SMI. Supplementation with fruit and okara soybean by-products and amaranth flour increases the folate production by starter and probiotic cultures. Int J Food Microbiol 2016; 236:26-32. [PMID: 27442847 DOI: 10.1016/j.ijfoodmicro.2016.07.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2016] [Revised: 06/17/2016] [Accepted: 07/10/2016] [Indexed: 12/30/2022]
Abstract
The ability of two starter cultures (Streptococcus (S.) thermophilus ST-M6 and St. thermophilus TA-40) and eleven probiotic cultures (St. thermophilus TH-4, Lactobacillus (Lb.) acidophilus LA-5, Lb. fermentum PCC, Lb. reuteri RC-14, Lb. paracasei subsp. paracasei, Lb. casei 431, Lb. paracasei subsp. paracasei F19, Lb. rhamnosus GR-1, and Lb. rhamnosus LGG, Bifidobacterium (B.) animalis subsp. lactis BB-12, B. longum subsp. longum BB-46, and B. longum subsp. infantis BB-02) to produce folate in a modified MRS broth (mMRS) supplemented with different fruit (passion fruit, acerola, orange, and mango) and okara soybean by-products and amaranth flour was investigated. Initially, the folate content of each vegetable substrate was determined: passion fruit by-product showed the lowest folate content (8±2ng/mL) and okara the highest (457±22ng/mL). When the orange by-product and amaranth flour were added to mMRS, all strains were able to increase folate production after 24h of fermentation. B. longum subsp infantis BB-02 produced the highest concentrations (1223±116ng/mL) in amaranth flour. Okara was the substrate that had the lowest impact on the folate production by all strains evaluated. Lb. acidophilus LA-5 (297±36ng/mL) and B. animalis subsp. lactis BB-12 (237±23ng/mL) were also able to produce folate after growth in mMRS containing acerola and orange by-products, respectively. The results of this study demonstrate that folate production is not only strain-dependent but also influenced by the addition of different substrates in the growth media.
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Affiliation(s)
| | - Raquel Bedani
- Departamento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, 05508-000 São Paulo, SP, Brazil
| | - Antônio Diogo Silva Vieira
- Departamento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, 05508-000 São Paulo, SP, Brazil
| | | | - Susana Marta Isay Saad
- Departamento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, 05508-000 São Paulo, SP, Brazil.
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Garcia EF, Luciano WA, Xavier DE, da Costa WCA, de Sousa Oliveira K, Franco OL, de Morais Júnior MA, Lucena BTL, Picão RC, Magnani M, Saarela M, de Souza EL. Identification of Lactic Acid Bacteria in Fruit Pulp Processing Byproducts and Potential Probiotic Properties of Selected Lactobacillus Strains. Front Microbiol 2016; 7:1371. [PMID: 27625647 PMCID: PMC5003889 DOI: 10.3389/fmicb.2016.01371] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2016] [Accepted: 08/18/2016] [Indexed: 12/17/2022] Open
Abstract
This study aimed to identify lactic acid bacteria (LAB) in byproducts of fruit (Malpighia glabra L., Mangifera indica L., Annona muricata L., and Fragaria vesca L.) pulp processing. Fifty strains of LAB were identified using matrix-assisted laser desorption/ionization–time of flight mass spectrometry (MALDI-TOF MS) and 16S rRNA gene sequence (16S rRNA) analysis. Species belonging to Lactobacillus genus were the predominant LAB in all fruit pulp processing byproducts. The average congruency between the MALDI-TOF MS and 16S rRNA in LAB species identification reached 86%. Isolates of L. plantarum, L. brevis, L. pentosus, L. lactis and L. mesenteroides were identified with 100% congruency. MALDI-TOF MS and 16S rRNA analysis presented 86 and 100% efficiency of LAB species identification, respectively. Further, five selected Lactobacillus strains (L. brevis 59, L. pentosus 129, L. paracasei 108, L. plantarum 49, and L. fermentum 111) were evaluated for desirable probiotic-related properties and growth behavior on two different cultivation media. The exposure to pH 2.0 sharply decreased the counts of the different Lactobacillus strains after a 1 or 2 h incubation, while varied decreases were noted after 3 h of exposure to pH 3.0. Overall, the exposure to pH 5.0 and to bile salts (0.15, 0.30, and 1.00%) did not decrease the counts of the Lactobacillus strains. All tested Lactobacillus strains presented inhibitory activity against Staphylococcus aureus, Salmonella Typhimurium, Salmonella Enteritidis, Listeria monocytogenes and Escherichia coli, and presented variable susceptibility to different antibiotics. The selected Lactobacillus strains presented satisfactory and reproducible growth behavior. In conclusion, MALDI-TOF MS and 16S rRNA analysis revealed high efficiency and congruency for LAB species identification, and the selected Lactobacillus strains may be candidates for further investigation of novel probiotic strains.
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Affiliation(s)
- Estefânia F Garcia
- Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Universidade Federal da Paraíba João Pessoa, Brazil
| | - Winnie A Luciano
- Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Universidade Federal da Paraíba João Pessoa, Brazil
| | - Danilo E Xavier
- Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Universidade Federal da Paraíba João Pessoa, Brazil
| | - Whyara C A da Costa
- Laboratório de Processos Microbianos em Alimentos, Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba João Pessoa, Brazil
| | | | - Octávio L Franco
- Laboratório de Genômica e Proteômica, Universidade Católica de Brasília Brasília, Brazil
| | - Marcos A de Morais Júnior
- Grupo Interdepartamental de Pesquisa em Engenharia Metabólica, Departamento de Genética, Universidade Federal de Pernambuco Recife, Brazil
| | - Brígida T L Lucena
- Grupo Interdepartamental de Pesquisa em Engenharia Metabólica, Departamento de Genética, Universidade Federal de Pernambuco Recife, Brazil
| | - Renata C Picão
- Instituto de Microbiologia Paulo Góes, Universidade Federal do Rio de Janeiro Rio de Janeiro, Brazil
| | - Marciane Magnani
- Laboratório de Processos Microbianos em Alimentos, Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba João Pessoa, Brazil
| | - Maria Saarela
- VTT Technical Research Centre of Finland Espoo, Finland
| | - Evandro L de Souza
- Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Universidade Federal da Paraíba João Pessoa, Brazil
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Albertini S, Lai Reyes AE, Trigo JM, Sarriés GA, Spoto MHF. Effects of chemical treatments on fresh-cut papaya. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.06.038] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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48
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Lee SJ, Kim HJ, Cheong SH, Kim YS, Kim SE, Hwang JW, Lee JS, Moon SH, Jeon BT, Park PJ. Antioxidative effect of recombinant ice-binding protein (rLeIBP) from Arctic yeast Glaciozyma sp. on lipid peroxidation of Korean beef. Process Biochem 2015. [DOI: 10.1016/j.procbio.2015.09.014] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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49
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New Trends in Cosmetics: By-Products of Plant Origin and Their Potential Use as Cosmetic Active Ingredients. COSMETICS 2015. [DOI: 10.3390/cosmetics2020082] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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50
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Padayachee A, Day L, Howell K, Gidley MJ. Complexity and health functionality of plant cell wall fibers from fruits and vegetables. Crit Rev Food Sci Nutr 2015; 57:59-81. [DOI: 10.1080/10408398.2013.850652] [Citation(s) in RCA: 109] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- A. Padayachee
- Department of Agriculture and Food Systems, Melbourne School of Land and Environment, The University of Melbourne, Parkville, Victoria, Australia
| | - L. Day
- CSIRO Animal, Food and Health Sciences, Werribee, Victoria, Australia
| | - K. Howell
- Department of Agriculture and Food Systems, Melbourne School of Land and Environment, The University of Melbourne, Parkville, Victoria, Australia
| | - M. J. Gidley
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Agriculture and Food Innovation, The University of Queensland, St. Lucia, Queensland, Australia
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