1
|
Enciso-Martínez Y, Zuñiga-Martínez BS, Ayala-Zavala JF, Domínguez-Avila JA, González-Aguilar GA, Viuda-Martos M. Agro-Industrial By-Products of Plant Origin: Therapeutic Uses as well as Antimicrobial and Antioxidant Activity. Biomolecules 2024; 14:762. [PMID: 39062476 PMCID: PMC11274454 DOI: 10.3390/biom14070762] [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: 04/09/2024] [Revised: 06/18/2024] [Accepted: 06/24/2024] [Indexed: 07/28/2024] Open
Abstract
The importance of bioactive compounds in agro-industrial by-products of plant origin lies in their direct impacts on human health. These compounds have been shown to possess antioxidant, anti-inflammatory, and antimicrobial properties, contributing to disease prevention and strengthening the immune system. In particular, the antimicrobial action of these compounds emerges as an important tool in food preservation, providing natural alternatives to synthetic preservatives and contributing to combating antimicrobial resistance. Using agro-industrial by-products of plant origin not only addresses the need to reduce waste and promote sustainability but also inaugurates a new era in the formulation of functional foods. From fruit peels to pulps and seeds, these by-products are emerging as essential ingredients in the creation of products that can promote health. Continued research in this area will unveil new applications and properties of these by-products and open doors to a food paradigm in which health and sustainability converge, paving the way to a healthier and more equitable future. The present review presents an overview of our knowledge of agro-industrial by-products and some of their more relevant health-promoting bioactivities.
Collapse
Affiliation(s)
- Yessica Enciso-Martínez
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, La Victoria 46, Hermosillo 83304, Sonora, Mexico; (Y.E.-M.); (B.S.Z.-M.); (J.F.A.-Z.); (J.A.D.-A.); (G.A.G.-A.)
- IPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández, 03312 Alicante, Spain
| | - B. Shain Zuñiga-Martínez
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, La Victoria 46, Hermosillo 83304, Sonora, Mexico; (Y.E.-M.); (B.S.Z.-M.); (J.F.A.-Z.); (J.A.D.-A.); (G.A.G.-A.)
- IPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández, 03312 Alicante, Spain
| | - Jesús Fernando Ayala-Zavala
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, La Victoria 46, Hermosillo 83304, Sonora, Mexico; (Y.E.-M.); (B.S.Z.-M.); (J.F.A.-Z.); (J.A.D.-A.); (G.A.G.-A.)
| | - J. Abraham Domínguez-Avila
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, La Victoria 46, Hermosillo 83304, Sonora, Mexico; (Y.E.-M.); (B.S.Z.-M.); (J.F.A.-Z.); (J.A.D.-A.); (G.A.G.-A.)
| | - Gustavo A. González-Aguilar
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, La Victoria 46, Hermosillo 83304, Sonora, Mexico; (Y.E.-M.); (B.S.Z.-M.); (J.F.A.-Z.); (J.A.D.-A.); (G.A.G.-A.)
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández, 03312 Alicante, Spain
| |
Collapse
|
2
|
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.
Collapse
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.
| |
Collapse
|
3
|
da Rocha Zanetti MB, da Silva Haas IC, Pereira-Coelho M, Maran BM, Canella MHM, dos Santos Madureira LA, Prudêncio ES, de Mello Castanho Amboni RD, da Silva Kazama DC, Feltes MMC. Valorization of biowastes from sustainable viticulture with bioactive potential: application in functional yogurt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4673-4684. [PMID: 36276533 PMCID: PMC9579265 DOI: 10.1007/s13197-022-05547-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/07/2022] [Accepted: 07/02/2022] [Indexed: 06/16/2023]
Abstract
Seed and peel flours of organic Bordeaux grapes (Vitis labrusca L.), containing phenolics and antioxidant capacity, influenced both the composition and properties of a yogurt. The total phenolic content (TPC) of the yogurts containing 3% of grape seed flour (GSFY) and 3% of the mixture of flours (MFY, containing 50% of seed and 50% of peel grape flours, w/w) were 18.800 ± 1.060 and 19.509 ± 1.216 mg/g of gallic acid equivalents (GAE), respectively, significantly higher than the content of the control formulation (CY, 3.199 ± 0.326 mg GAE/g). The GSFY, MFY and CY exhibited an antioxidant capacity (mean values), respectively, of 0.6100, 0.7833 and zero µmol TEAC/g by the FRAP method; and 3.6658, 2.9217 and 0.2468 µmol TEAC/g by the ABTS method. The yogurts presented typical coloration of each flour and the texture of the yogurts did not vary significantly compared to the CY. Principal Component Analysis (PCA) results distinguished the yogurts containing the grape flours and the control sample, regarding their composition and properties. The grape bioresidues were valorized by obtaining a functional and clean label yogurt. Graphical abstract
Collapse
Affiliation(s)
- Meri Beatriz da Rocha Zanetti
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC 88034-001 Brazil
- Department of Animal Science and Rural Development, Federal University of Santa Catarina (UFSC), Florianópolis, SC 88034-001 Brazil
| | - Isabel Cristina da Silva Haas
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC 88034-001 Brazil
| | - Marina Pereira-Coelho
- Department of Chemistry, Federal University of Santa Catarina (UFSC), Florianópolis, SC 88034-001 Brazil
| | - Bruna Marchesan Maran
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC 88034-001 Brazil
| | - Maria Helena Machado Canella
- Department of Chemical and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, SC 88040-900 Brazil
| | | | - Elane Schwinden Prudêncio
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC 88034-001 Brazil
| | | | - Daniele Cristina da Silva Kazama
- Department of Animal Science and Rural Development, Federal University of Santa Catarina (UFSC), Florianópolis, SC 88034-001 Brazil
| | - Maria Manuela Camino Feltes
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC 88034-001 Brazil
| |
Collapse
|
4
|
Byresh TS, Malini B, Meena L, Sunil CK, Chidanand DV, Vidyalakshmi R, Venkatachalapathy N. Effect of addition of pineapple peel powder on white finger millet vegan probiotic beverage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16905] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- T. S. Byresh
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management‐Thanjavur Thanjavur India
| | - B. Malini
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management‐Thanjavur Thanjavur India
| | - L. Meena
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management‐Thanjavur Thanjavur India
| | - C. K. Sunil
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management‐Thanjavur Thanjavur India
| | - D. V. Chidanand
- Department of Industry Academia Cell National Institute of Food Technology Entrepreneurship and Management‐Thanjavur Thanjavur India
| | - R. Vidyalakshmi
- Department of Food Safety and Quality Testing National Institute of Food Technology Entrepreneurship and Management‐Thanjavur Thanjavur India
| | - N. Venkatachalapathy
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management‐Thanjavur Thanjavur India
| |
Collapse
|
5
|
Unveiling the Bioactive Potential of Fresh Fruit and Vegetable Waste in Human Health from a Consumer Perspective. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12052747] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Food supply disruption and shortage verified during the current pandemic events are a scenario that many anticipate for the near future. The impact of climate changes on food production, the continuous decrease in arable land, and the exponential growth of the human population are important drivers for this problem. In this context, adding value to food waste is an obvious strategy to mitigate food shortages, but there is a long way to go in this field. Globally, it is estimated that one-third of all food produced is lost. This is certainly due to many different factors, but the lack of awareness of the consumer about the nutritional value of certain foods parts, namely peels and seeds, is certainly among them. In this review, we will unveil the nutritional and bioactive value of the waste discarded from the most important fresh fruit and vegetables consumed worldwide as a strategy to decrease food waste. This will span the characterization of the bioactive composition of selected waste from fruits and vegetables, particularly their seeds and peels, and their possible uses, whether in our diet or recycled to other ends.
Collapse
|
6
|
García-Villegas A, Rojas-García A, Villegas-Aguilar MDC, Fernández-Moreno P, Fernández-Ochoa Á, Cádiz-Gurrea MDLL, Arráez-Román D, Segura-Carretero A. Cosmeceutical Potential of Major Tropical and Subtropical Fruit By-Products for a Sustainable Revalorization. Antioxidants (Basel) 2022; 11:203. [PMID: 35204085 PMCID: PMC8868306 DOI: 10.3390/antiox11020203] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 01/11/2022] [Accepted: 01/18/2022] [Indexed: 12/10/2022] Open
Abstract
The increasing production of tropical fruits followed by their processing results in tons of waste, such as skins or seeds. However, these by-products have been reported to be rich in bioactive compounds (BACs) with excellent properties of interest in the cosmeceutical industry: antioxidant, anti-aging, anti-inflammatory, antimicrobial and photoprotective properties. This review summarizes the tropical fruits most produced worldwide, their bioactive composition and the most important and studied therapeutic properties that their by-products can contribute to skin health, as well as the different approaches for obtaining these compounds using techniques by conventional (Soxhlet, liquid-liquid extraction or maceration) and non-conventional extractions (supercritical fluid extraction (SFE), ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), pressurized liquid extraction (PLE) and two-phase aqueous system), followed by their identification by HPLC-MS or GC-MS analysis. Moreover, this work encompasses several studies that may prove the effects of seeds and skins from tropical fruits against oxidative stress, hyperpigmentation, acne, aging or UV radiation. Therefore, the investigation of functional components present in tropical fruit by-products under a circular bioeconomy model could be of great interest for the cosmeceutical industry and a very promising option for obtaining new cosmeceutical formulations.
Collapse
Affiliation(s)
- Abigail García-Villegas
- Department of Analytical Chemistry, University of Granada, 18071 Granada, Spain; (A.G.-V.); (A.R.-G.); (M.d.C.V.-A.); (P.F.-M.); (D.A.-R.); (A.S.-C.)
| | - Alejandro Rojas-García
- Department of Analytical Chemistry, University of Granada, 18071 Granada, Spain; (A.G.-V.); (A.R.-G.); (M.d.C.V.-A.); (P.F.-M.); (D.A.-R.); (A.S.-C.)
| | - María del Carmen Villegas-Aguilar
- Department of Analytical Chemistry, University of Granada, 18071 Granada, Spain; (A.G.-V.); (A.R.-G.); (M.d.C.V.-A.); (P.F.-M.); (D.A.-R.); (A.S.-C.)
| | - Patricia Fernández-Moreno
- Department of Analytical Chemistry, University of Granada, 18071 Granada, Spain; (A.G.-V.); (A.R.-G.); (M.d.C.V.-A.); (P.F.-M.); (D.A.-R.); (A.S.-C.)
| | - Álvaro Fernández-Ochoa
- Max Delbrück Center for Molecular Medicine in the Helmholtz Association, 13125 Berlin, Germany;
- Berlin Institute of Health Metabolomics Platform, 13125 Berlin, Germany
| | - María de la Luz Cádiz-Gurrea
- Department of Analytical Chemistry, University of Granada, 18071 Granada, Spain; (A.G.-V.); (A.R.-G.); (M.d.C.V.-A.); (P.F.-M.); (D.A.-R.); (A.S.-C.)
| | - David Arráez-Román
- Department of Analytical Chemistry, University of Granada, 18071 Granada, Spain; (A.G.-V.); (A.R.-G.); (M.d.C.V.-A.); (P.F.-M.); (D.A.-R.); (A.S.-C.)
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada, 18071 Granada, Spain; (A.G.-V.); (A.R.-G.); (M.d.C.V.-A.); (P.F.-M.); (D.A.-R.); (A.S.-C.)
| |
Collapse
|
7
|
Rizwan HM, Zhimin L, Harsonowati W, Waheed A, Qiang Y, Yousef AF, Munir N, Wei X, Scholz SS, Reichelt M, Oelmüller R, Chen F. Identification of Fungal Pathogens to Control Postharvest Passion Fruit ( Passiflora edulis) Decays and Multi-Omics Comparative Pathway Analysis Reveals Purple Is More Resistant to Pathogens than a Yellow Cultivar. J Fungi (Basel) 2021; 7:jof7100879. [PMID: 34682301 PMCID: PMC8538400 DOI: 10.3390/jof7100879] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 10/12/2021] [Accepted: 10/15/2021] [Indexed: 01/25/2023] Open
Abstract
Production of passion fruit (Passiflora edulis) is restricted by postharvest decay, which limits the storage period. We isolated, identified, and characterized fungal pathogens causing decay in two passion fruit cultivars during two fruit seasons in China. Morphological characteristics and nucleotide sequences of ITS-rDNA regions identified eighteen isolates, which were pathogenic on yellow and purple fruit. Fusarium kyushuense, Fusarium concentricum, Colletotrichum truncatum, and Alternaria alternata were the most aggressive species. Visible inspections and comparative analysis of the disease incidences demonstrated that wounded and non-wounded yellow fruit were more susceptible to the pathogens than the purple fruit. Purple cultivar showed higher expression levels of defense-related genes through expression and metabolic profiling, as well as significantly higher levels of their biosynthesis pathways. We also found fungi with potential beneficial features for the quality of fruits. Our transcriptomic and metabolomics data provide a basis to identify potential targets to improve the pathogen resistance of the susceptible yellow cultivar. The identified fungi and affected features of the fruit of both cultivars provide important information for the control of pathogens in passion fruit industry and postharvest storage.
Collapse
Affiliation(s)
- Hafiz Muhammad Rizwan
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (H.M.R.); (Y.Q.); (A.F.Y.); (N.M.); (R.O.)
| | - Lin Zhimin
- Institute of Biotechnology, Fujian Academy of Agricultural Sciences, Fuzhou 350002, China;
| | - Wiwiek Harsonowati
- Department of Bioresource Science, College of Agriculture, Ibaraki University, 3-21-1 Chuuo, Ami, Inashiki, Ibaraki 300-0393, Japan;
| | - Abdul Waheed
- Key Laboratory for Bio Pesticide and Chemical Biology, Ministry of Education, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
| | - Yang Qiang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (H.M.R.); (Y.Q.); (A.F.Y.); (N.M.); (R.O.)
| | - Ahmed Fathy Yousef
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (H.M.R.); (Y.Q.); (A.F.Y.); (N.M.); (R.O.)
- Department of Horticulture, College of Agriculture, University of Al-Azhar (Branch Assiut), Assiut 71524, Egypt
| | - Nigarish Munir
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (H.M.R.); (Y.Q.); (A.F.Y.); (N.M.); (R.O.)
| | - Xiaoxia Wei
- Fruit Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350002, China;
| | - Sandra S. Scholz
- Matthias Schleiden Institute, Plant Physiology, Friedrich-Schiller-University Jena, Dornburger Str. 159, 07743 Jena, Germany;
| | - Michael Reichelt
- Department of Biochemistry, Max Planck Institute for Chemical Ecology, Hans-Knöll-Str. 8, 07745 Jena, Germany;
| | - Ralf Oelmüller
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (H.M.R.); (Y.Q.); (A.F.Y.); (N.M.); (R.O.)
- Matthias Schleiden Institute, Plant Physiology, Friedrich-Schiller-University Jena, Dornburger Str. 159, 07743 Jena, Germany;
| | - Faxing Chen
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (H.M.R.); (Y.Q.); (A.F.Y.); (N.M.); (R.O.)
- Correspondence:
| |
Collapse
|
8
|
Do Nascimento Costa RC, Ferreira NLB, De Andrade RO. Physicochemical and Microbiological Analysis of Passion Fruit and Cachaça Jelly Added from Albedo as a Source of Pectin, and Molasses as a Source of Sugar. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1914262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Rosely Cristina Do Nascimento Costa
- Department of Agroindustrial Management and Technology, Federal University of Paraiba, Bananeiras - PB, Brazil
- Department of Agroindustrial Management and Technology, Center for Human, Social and Agrarian Sciences Federal University of Paraiba, Bananeiras - PB, Brazil
| | - Nadson Libio Bezerra Ferreira
- Department of Agroindustrial Management and Technology, Center for Human, Social and Agrarian Sciences Federal University of Paraiba, Bananeiras - PB, Brazil
- Department of Food Technology, State University of Campinas, Campinas - SP, Brazil
| | - Romário Oliveira De Andrade
- Department of Agroindustrial Management and Technology, Center for Human, Social and Agrarian Sciences Federal University of Paraiba, Bananeiras - PB, Brazil
- Department of Agroindustria/Food, Professor at the Federal Institute of Alagoas – IFAL. Piranhas – AL, Brazil
| |
Collapse
|
9
|
Krambeck K, Oliveira A, Santos D, Pintado MM, Baptista Silva J, Sousa Lobo JM, Amaral MH. Identification and Quantification of Stilbenes (Piceatannol and Resveratrol) in Passiflora edulis By-Products. Pharmaceuticals (Basel) 2020; 13:ph13040073. [PMID: 32326010 PMCID: PMC7243114 DOI: 10.3390/ph13040073] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 04/11/2020] [Accepted: 04/18/2020] [Indexed: 12/21/2022] Open
Abstract
Recently, studies on the by-products from the food industry, such as passion fruit seeds, have significantly increased, as these can have an added value, due to their properties, such as potential antioxidant activity. This study was conducted to determine the presence of piceatannol and resveratrol in various extracts of passion fruit (Passiflora edulis) seeds from Madeira Island and a commercial passion fruit oil was used as reference. The commercial oil and the extracts that were obtained by traditional Soxhlet method with ethanol and acetone did not reveal the presence of the two stilbenes, piceatannol and resveratrol. However, the extracts that were obtained by the ultrasound method showed significant amounts of piceatannol and resveratrol when compared with the commercial oil. The presence of these compounds indicates that this oil could have potential application in cosmetic and pharmaceutical industries, due to their proven antioxidant and anti-aging properties.
Collapse
Affiliation(s)
- Karolline Krambeck
- UCIBIO-REQUIMTE, MedTech, Laboratory of Pharmaceutical Technology, Department of Drug Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050 313 Porto, Portugal; (D.S.); (J.M.S.L.); (M.H.A.)
- Correspondence: ; Tel.: +351-220-428-500
| | - Ana Oliveira
- CBQF–Centre for Biotechnology and Fine Chemistry, Faculty of Biotechnology, Catholic University of Portugal, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (A.O.); (M.M.P.)
| | - Delfim Santos
- UCIBIO-REQUIMTE, MedTech, Laboratory of Pharmaceutical Technology, Department of Drug Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050 313 Porto, Portugal; (D.S.); (J.M.S.L.); (M.H.A.)
| | - Maria Manuela Pintado
- CBQF–Centre for Biotechnology and Fine Chemistry, Faculty of Biotechnology, Catholic University of Portugal, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (A.O.); (M.M.P.)
| | - João Baptista Silva
- Department of Geosciences, University of Aveiro, Campus of Santiago, 3810 193 Aveiro, Portugal;
| | - José Manuel Sousa Lobo
- UCIBIO-REQUIMTE, MedTech, Laboratory of Pharmaceutical Technology, Department of Drug Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050 313 Porto, Portugal; (D.S.); (J.M.S.L.); (M.H.A.)
| | - Maria Helena Amaral
- UCIBIO-REQUIMTE, MedTech, Laboratory of Pharmaceutical Technology, Department of Drug Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050 313 Porto, Portugal; (D.S.); (J.M.S.L.); (M.H.A.)
| |
Collapse
|
10
|
Fiocco D, Longo A, Arena MP, Russo P, Spano G, Capozzi V. How probiotics face food stress: They get by with a little help. Crit Rev Food Sci Nutr 2019; 60:1552-1580. [DOI: 10.1080/10408398.2019.1580673] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Daniela Fiocco
- Department of Clinical and Experimental Medicine, University of Foggia, Foggia, Italy
| | - Angela Longo
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Mattia Pia Arena
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Pasquale Russo
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Giuseppe Spano
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Vittorio Capozzi
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| |
Collapse
|
11
|
Albishi T, Banoub JH, de Camargo AC, Shahidi F. Date palm wood as a new source of phenolic antioxidants and in preparation of smoked salmon. J Food Biochem 2019; 43:e12760. [PMID: 31353548 DOI: 10.1111/jfbc.12760] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2018] [Revised: 11/10/2018] [Accepted: 12/08/2018] [Indexed: 12/30/2022]
Abstract
The potential of date palm wood (DPW) as a new source of phenolic antioxidants was investigated in this contribution. The total phenolic content and antiradical activity of soluble and insoluble-bound fractions of DPW was compared to those of maple wood (MW). Furthermore, salmon was smoked with DPW and MW. Irrespective of the wood type, volatile phenolic compounds were mainly methoxyphenols, with the highest contribution from eugenol followed by guaiacol and their corresponding derivatives, as evaluated by solid-phase microextraction and gas chromatography-mass spectrometry. Salmon smoked with DPW showed a higher oxidative stability than that of MW during 21 days of storage at 4°C, which was explained by the higher content of volatile phenolic compounds in the smoke generated from DPW. Minor differences were detected for the instrumental color between both samples of smoked salmon. Therefore, smoking with DPW may be used for industrial meat and fish smoking purposes. PRACTICAL APPLICATIONS: Smoking has long been used to preserve fish and meat products. The process changes the appearance and gives a desirable flavor to the product. However, high temperatures applied during smoking may also induce lipid oxidation, the extent of which is counterbalanced by the antioxidant action of phenolics in woodsmoke. In this sense, the desired interactions of the smoke volatiles in the food matrix dictates the quality of the final product. Volatile phenolics released upon smoking are dependent on the type of wood. Thus, use of a specific wood might provide unique products, hence date palm wood (DPW) used in this work may not only provide special smoked fish products but its use could be extended to other smoked products. Hence, this contribution extends the possible feedstocks for the preparation of smoked products.
Collapse
Affiliation(s)
- Tasahil Albishi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada
| | - Joseph H Banoub
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada.,Science Branch, Special Projects, Fisheries and Oceans Canada, St John's, Newfoundland and Labrador, Canada
| | - Adriano Costa de Camargo
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada.,Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Piracicaba, Brazil
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada
| |
Collapse
|
12
|
Abstract
This review is mainly centered on beverages obtained from tropical crops, including tea, nut milk, coffee, cocoa, and those prepared from fruits. After considering the epidemiological data found on the matrices above, the focus was given to recent methodological approaches to assess the most relevant mycotoxins. Aspects such as singularities among the mycotoxin and the beverage in which their were found, and the economic effects and repercussions that the mycotoxin-tainted ingredients have on the beverage industry were pointed out. Finally, the burden of their consumption through beverages, including risk and health effects on humans, was addressed as well.
Collapse
|