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Hasan MM, Islam MR, Haque AR, Kabir MR, Khushe KJ, Hasan SMK. Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review. BIORESOUR BIOPROCESS 2024; 11:10. [PMID: 38647952 PMCID: PMC10991904 DOI: 10.1186/s40643-023-00722-8] [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: 10/16/2023] [Accepted: 12/21/2023] [Indexed: 04/25/2024] Open
Abstract
A significant portion of the human diet is comprised of fruits, which are consumed globally either raw or after being processed. A huge amount of waste and by-products such as skins, seeds, cores, rags, rinds, pomace, etc. are being generated in our homes and agro-processing industries every day. According to previous statistics, nearly half of the fruits are lost or discarded during the entire processing chain. The concern arises when those wastes and by-products damage the environment and simultaneously cause economic losses. There is a lot of potential in these by-products for reuse in a variety of applications, including the isolation of valuable bioactive ingredients and their application in developing healthy and functional foods. The development of novel techniques for the transformation of these materials into marketable commodities may offer a workable solution to this waste issue while also promoting sustainable economic growth from the bio-economic viewpoint. This approach can manage waste as well as add value to enterprises. The goal of this study is twofold based on this scenario. The first is to present a brief overview of the most significant bioactive substances found in those by-products. The second is to review the current status of their valorization including the trends and techniques, safety assessments, sensory attributes, and challenges. Moreover, specific attention is drawn to the future perspective, and some solutions are discussed in this report.
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Affiliation(s)
- Md Mehedi Hasan
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - 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
| | - Khursheda Jahan Khushe
- Department of Food Science and Nutrition, 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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2
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Gutiérrez‐Pacheco SL, Camou JP, Cumplido‐Barbeitia G, González‐Ríos H, Ayala‐Zavala JF, Heredia JB, Valenzuela‐Melendres M. Effects of pomegranate juice and pomegranate peel powders on quality properties and antioxidant activity of pork sausage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15755] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
| | - Juan Pedro Camou
- Coordinación de Tecnología de Alimentos de Origen Animal Centro de Investigación en Alimentación y Desarrollo A.C.Hermosillo Mexico
| | - Germán Cumplido‐Barbeitia
- Coordinación de Tecnología de Alimentos de Origen Animal Centro de Investigación en Alimentación y Desarrollo A.C.Hermosillo Mexico
| | - Humberto González‐Ríos
- Coordinación de Tecnología de Alimentos de Origen Animal Centro de Investigación en Alimentación y Desarrollo A.C.Hermosillo Mexico
| | - J. Fernando Ayala‐Zavala
- Coordinación de Tecnología de Alimentos de Origen Vegetal Centro de Investigación en Alimentación y Desarrollo A.C.Hermosillo Mexico
| | - José Basilio Heredia
- Coordinación de Ciencia y Tecnología de Productos Agrícolas para Zonas Tropicales y Subtropicales Centro de Investigación en Alimentación y Desarrollo, A.C.Culiacán Mexico
| | - Martín Valenzuela‐Melendres
- Coordinación de Tecnología de Alimentos de Origen Animal Centro de Investigación en Alimentación y Desarrollo A.C.Hermosillo Mexico
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3
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Trigo JP, Alexandre EMC, Silva S, Costa E, Saraiva JA, Pintado M. Study of viability of high pressure extract from pomegranate peel to improve carrot juice characteristics. Food Funct 2020; 11:3410-3419. [DOI: 10.1039/c9fo02922b] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Extracts from fruit processing by-products usually present high amounts of bioactive compounds with several important activities such as antioxidant and antimicrobial capacities.
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Affiliation(s)
- João P. Trigo
- QOPNA & LAQV-REQUIMTE
- Department of Chemistry
- University of Aveiro
- Campus Universitário de Santiago
- 3810-193 Aveiro
| | - Elisabete M. C. Alexandre
- QOPNA & LAQV-REQUIMTE
- Department of Chemistry
- University of Aveiro
- Campus Universitário de Santiago
- 3810-193 Aveiro
| | - Sara Silva
- Universidade Católica Portuguesa
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- 4169-005 Porto
- Portugal
| | - Eduardo Costa
- Universidade Católica Portuguesa
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- 4169-005 Porto
- Portugal
| | - Jorge A. Saraiva
- QOPNA & LAQV-REQUIMTE
- Department of Chemistry
- University of Aveiro
- Campus Universitário de Santiago
- 3810-193 Aveiro
| | - Manuela Pintado
- Universidade Católica Portuguesa
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- 4169-005 Porto
- Portugal
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4
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Trigo JP, Alexandre EMC, Saraiva JA, Pintado ME. High value-added compounds from fruit and vegetable by-products – Characterization, bioactivities, and application in the development of novel food products. Crit Rev Food Sci Nutr 2019; 60:1388-1416. [DOI: 10.1080/10408398.2019.1572588] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- João P. Trigo
- CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Elisabete M. C. Alexandre
- CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Jorge A. Saraiva
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Manuela E. Pintado
- CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
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5
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Romano KR, Dias Bartolomeu Abadio Finco F, Rosenthal A, Vinicius Alves Finco M, Deliza R. Willingness to pay more for value-added pomegranate juice (Punica granatum L.): An open-ended contingent valuation. Food Res Int 2016; 89:359-364. [PMID: 28460925 DOI: 10.1016/j.foodres.2016.08.039] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2016] [Revised: 08/18/2016] [Accepted: 08/26/2016] [Indexed: 11/27/2022]
Abstract
This study aimed at estimating the consumer's willingness to pay (WTP) more for value-added pomegranate juice using the contingent valuation method (CVM). The WTP was estimated applying the open-ended elicitation technique with 454 consumers in two supermarkets located in Rio de Janeiro, Brazil. The average consumer's WTP more for pomegranate juice was estimated in R$2.04 (Brazilian currency) and the income elasticity coefficient at the midpoint was 0.19, i.e., a 10% increase in consumer income will increase, on average, 1.9% the WTP of pomegranate juice (ceteris paribus). Therefore, the income elasticity coefficient was considered inelastic, once an increase in income would have low effect on the WTP for these consumers. The results indicated that the consumers were interested in acquiring a non-traditional juice processed using a technology that preserves vitamins and antioxidants, maintains the flavor of "fresh juice" without colorants and preservatives, despite the pomegranate is not part of the Brazilian diet.
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Affiliation(s)
- Karen Rodrigues Romano
- Federal Rural University of Rio de Janeiro, Food Technology Department, Seropédica, RJ, Brazil
| | - Fernanda Dias Bartolomeu Abadio Finco
- Federal University of Rio de Janeiro, Institute of Biophysics Carlos Chagas Filho, Laboratory of Radioisótopos Eduardo Penna Franca, Rio de Janeiro, Brazil
| | | | | | - Rosires Deliza
- Embrapa Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil.
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Peña-Estévez ME, Gómez PA, Artés F, Aguayo E, Martínez-Hernández GB, Galindo A, Torecillas A, Artés-Hernández F. Changes in bioactive compounds and oxidative enzymes of fresh-cut pomegranate arils during storage as affected by deficit irrigation and postharvest vapor heat treatments. FOOD SCI TECHNOL INT 2016; 22:665-676. [PMID: 26970609 DOI: 10.1177/1082013216635323] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2015] [Accepted: 02/01/2016] [Indexed: 11/16/2022]
Abstract
The effect of postharvest vapor heat treatments at 95℃ (4, 7, and 10 s) regarding a conventional sanitizing treatment with 100 mg NaClO l-1 on enzyme activities (phenylalanine ammonia lyase, polyphenol oxidase, and peroxidase), phenolic content, and total antioxidant capacity of fresh-cut pomegranates arils throughout 18 days at 5℃ was studied. Furthermore, the effect of two sustained deficit irrigation (SDI) strategies, compared to a standardly irrigated control (CTRL), was also studied on such quality parameters throughout storage. Arils from CTRL-irrigated fruit registered phenylalanine ammonia lyase, peroxidase, and polyphenol oxidase initial activities of 60.6, 382, and 14.4 U g-1 fw, respectively. Arils from sustained deficit irrigation fruit registered 46-58% lower phenylalanine ammonia lyase values while polyphenol oxidase and peroxidase activities did not register great variants (<9%) among both sustained deficit irrigation treatments. Postharvest vapor heat treatments enhanced phenylalanine ammonia lyase activity in those samples from sustained deficit irrigation fruit although no great peroxidase and polyphenol oxidase (<2-5%) increases were observed. Arils from SDI1 fruit registered higher phenolic content than those values reported for CTRL samples. However, phenolic compounds decreased during storage, in a greater extent for sustained deficit irrigation samples, although 7 s arils achieved better phenolic compounds retention in sustained deficit irrigation samples. Vapor heat treatments reduced up to twofold the total antioxidant capacity losses observed in samples sanitized by conventional NaOCl treatment during shelf life. Conclusively, postharvest vapor heat treatment for 7 and 10 s used to extend the shelf life of pomegranate arils up to 18 days at 5℃ reduced the losses of health-promoting compounds during storage compared to conventional NaOCl sanitizing treatment.
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Affiliation(s)
- María E Peña-Estévez
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Perla A Gómez
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Francisco Artés
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain.,Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Encarna Aguayo
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain.,Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Ginés Benito Martínez-Hernández
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain.,Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Alejandro Galindo
- Irrigation Department, Centro de Edafología y Biología Aplicada del Segura (CSIC), Murcia, Spain
| | - Arturo Torecillas
- Irrigation Department, Centro de Edafología y Biología Aplicada del Segura (CSIC), Murcia, Spain
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain .,Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain
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Akhtar S, Ismail T, Fraternale D, Sestili P. Pomegranate peel and peel extracts: chemistry and food features. Food Chem 2014; 174:417-25. [PMID: 25529700 DOI: 10.1016/j.foodchem.2014.11.035] [Citation(s) in RCA: 277] [Impact Index Per Article: 27.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2013] [Revised: 10/24/2014] [Accepted: 11/06/2014] [Indexed: 12/29/2022]
Abstract
The present review focuses on the nutritional, functional and anti-infective properties of pomegranate (Punica granatum L.) peel (PoP) and peel extract (PoPx) and on their applications as food additives, functional food ingredients or biologically active components in nutraceutical preparations. Due to their well-known ethnomedical relevance and chemical features, the biomolecules available in PoP and PoPx have been proposed, for instance, as substitutes of synthetic food additives, as nutraceuticals and chemopreventive agents. However, because of their astringency and anti-nutritional properties, PoP and PoPx are not yet considered as ingredients of choice in food systems. Indeed, considering the prospects related to both their health promoting activity and chemical features, the nutritional and nutraceutical potential of PoP and PoPx seems to be still underestimated. The present review meticulously covers the wide range of actual and possible applications (food preservatives, stabilizers, supplements, prebiotics and quality enhancers) of PoP and PoPx components in various food products. Given the overall properties of PoP and PoPx, further investigations in toxicological and sensory aspects of PoP and PoPx should be encouraged to fully exploit the health promoting and technical/economic potential of these waste materials as food supplements.
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Affiliation(s)
- Saeed Akhtar
- Department of Food Science and Technology, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan.
| | - Tariq Ismail
- Department of Food Science and Technology, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan
| | - Daniele Fraternale
- Department of Biomolecular Sciences, University of Urbino "Carlo Bo", Via Saffi, 2, 61029 Urbino, PU, Italy
| | - Piero Sestili
- Department of Biomolecular Sciences, University of Urbino "Carlo Bo", Via Saffi, 2, 61029 Urbino, PU, Italy
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