1
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Jiménez Bolaño DC, Insuasty D, Rodríguez Macías JD, Grande-Tovar CD. Potential Use of Tomato Peel, a Rich Source of Lycopene, for Cancer Treatment. Molecules 2024; 29:3079. [PMID: 38999031 PMCID: PMC11243680 DOI: 10.3390/molecules29133079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Revised: 06/22/2024] [Accepted: 06/24/2024] [Indexed: 07/14/2024] Open
Abstract
Tomatoes are well known for their impressive nutritional value among vegetables. However, the industrial processing of tomatoes generates a significant amount of waste. Specifically, 10% to 18% of the raw materials used in tomato processing become waste. This waste can seriously affect ecosystems, such as freshwater bodies, wetlands, rivers, and other natural environments, if not properly managed. Interestingly, tomato waste, specifically the skin, contains lycopene, a potent antioxidant and antimutagenic that offers a range of health benefits. This makes it a valuable ingredient in industries such as food and cosmetics. In addition, researchers are exploring the potential of lycopene in the treatment of various types of cancer. This systematic review, guided by the PRISMA 2020 methodology, examined studies exploring the possibility of tomato peel as a source of lycopene and carotenoids for cancer treatment. The findings suggest that tomato peel extracts exhibit promising anticancer properties, underscoring the need for further investigation of possible therapeutic applications. The compiled literature reveals significant potential for using tomato peel to create new cancer treatments, which could potentially revolutionize the field of oncology. This underscores the importance of continued research and exploration, emphasizing the urgency and importance of the scientific community's contribution to this promising area of study.
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Affiliation(s)
- Diana Carolina Jiménez Bolaño
- Grupo de Investigación de Fotoquímica y Fotobiología, Universidad del Atlántico, Carrera 30 Número 8-49, Puerto Colombia 081008, Colombia
| | - Daniel Insuasty
- Departamento de Química y Biología, División de Ciencias Básicas, Universidad del Norte, Km 5 Vía Puerto Colombia, Barranquilla 081007, Colombia
| | - Juan David Rodríguez Macías
- Programa de Medicina, Facultad de Ciencias de la Salud, Universidad Libre, Km 5 Vía Puerto Colombia, Barranquilla 081007, Colombia
| | - Carlos David Grande-Tovar
- Grupo de Investigación de Fotoquímica y Fotobiología, Universidad del Atlántico, Carrera 30 Número 8-49, Puerto Colombia 081008, Colombia
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2
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Chabi IB, Zannou O, Dedehou ES, Ayegnon BP, Oscar Odouaro OB, Maqsood S, Galanakis CM, Pierre Polycarpe Kayodé A. Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review. Heliyon 2024; 10:e25261. [PMID: 38327467 PMCID: PMC10847943 DOI: 10.1016/j.heliyon.2024.e25261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 01/18/2024] [Accepted: 01/23/2024] [Indexed: 02/09/2024] Open
Abstract
Due to its nutritional and bioactive content, tomato pomace (TP) remains among the world's richest fruits and vegetables. Tomatoes and TP (generated coproduct) are a very rich source of lycopene and other carotenoid compounds and contain an essential amount of polyphenols, policosanol, phytosterols, organic acids, dietary fibers, minerals, and vitamins. TP is a promising source of significant bioactive compounds with antioxidant and antimicrobial potential. Therefore, their consumption is known to be effective in preventing certain chronic diseases. For example, lycopene prevents prostate cancer and acts as a hepatoprotector and genoprotector against mycotoxins, pesticide residues, and heavy metals. Thus, the valorization of TP as a food ingredient can be of great health, economic and environmental interest and contribute to improving nutrition and food security. During the last decades, considerable efforts have been made to valorize TP as a crucial functional ingredient in improving: (i) the nutritional and functional properties, (ii) sensory characteristics and (iii) the shelf life of many foods. The current review aims to update and summarize the knowledge on the recent food applications of TP, particularly its use as a functional ingredient to improve the functional properties and shelf life of foods.
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Affiliation(s)
- Ifagbémi Bienvenue Chabi
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin
| | - Oscar Zannou
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin
| | - Emmanuelle S.C.A. Dedehou
- Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d’Agriculture (UNA), BP 114, Sakété, Benin
| | - Bernolde Paul Ayegnon
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin
| | - Oloudé B. Oscar Odouaro
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin
| | - Sajid Maqsood
- Food Science Department, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
- National Water and Energy Center, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, Chania, Greece
- Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
- College of Science, Taif University, Taif, Saudi Arabia
| | - Adéchola Pierre Polycarpe Kayodé
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin
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3
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Sustainable Valorization of Tomato Pomace ( Lycopersicon esculentum) in Animal Nutrition: A Review. Animals (Basel) 2022; 12:ani12233294. [PMID: 36496814 PMCID: PMC9736048 DOI: 10.3390/ani12233294] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 11/16/2022] [Accepted: 11/22/2022] [Indexed: 11/29/2022] Open
Abstract
Under the background of the current shortage of feed resources, especially the shortage of protein feed, attempts to develop and utilize new feed resources are constantly being made. If the tomato pomace (TP) produced by industrial processing is used improperly, it will not only pollute the environment, but also cause feed resources to be wasted. This review summarizes the nutritional content of TP and its use and impact in animals as an animal feed supplement. Tomato pomace is a by-product of tomato processing, divided into peel, pulp, and tomato seeds, which are rich in proteins, fats, minerals, fatty acids, and amino acids, as well as antioxidant bioactive compounds, such as lycopene, beta-carotenoids, tocopherols, polyphenols, and terpenes. There are mainly two forms of feed: drying and silage. Tomato pomace can improve animal feed intake and growth performance, increase polyunsaturated fatty acids (PUFA) and PUFA n-3 content in meat, improve meat color, nutritional value, and juiciness, enhance immunity and antioxidant capacity of animals, and improve sperm quality. Lowering the rumen pH and reducing CH4 production in ruminants promotes the fermentation of rumen microorganisms and improves economic efficiency. Using tomato pomace instead of soybean meal as a protein supplement is a research hotspot in the animal husbandry industry, and further research should focus on the processing technology of TP and its large-scale application in feed.
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4
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Vorobyova V, Skiba M, Andrey K. Tomato pomace extract as a novel corrosion inhibitor for the steel in industrial media: The role of chemical transformation of the extract and proinhibition effect. J Mol Struct 2022. [DOI: 10.1016/j.molstruc.2022.133155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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5
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Carrillo C, Nieto G, Martínez-Zamora L, Ros G, Kamiloglu S, Munekata PES, Pateiro M, Lorenzo JM, Fernández-López J, Viuda-Martos M, Pérez-Álvarez JÁ, Barba FJ. Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6864-6883. [PMID: 35040324 PMCID: PMC9204822 DOI: 10.1021/acs.jafc.1c07208] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/30/2021] [Accepted: 01/06/2022] [Indexed: 05/27/2023]
Abstract
The current increased industrial food production has led to a significant rise in the amount of food waste generated. These food wastes, especially fruit and vegetable byproducts, are good sources of natural pigments, such as anthocyanins, betalains, carotenoids, and chlorophylls, with both coloring and health-related properties. Therefore, recovery of natural pigments from food wastes is important for both economic and environmental reasons. Conventional methods that are used to extract natural pigments from food wastes are time-consuming, expensive, and unsustainable. In addition, natural pigments are sensitive to high temperatures and prolonged processing times that are applied during conventional treatments. In this sense, the present review provides an elucidation of the latest research on the extraction of pigments from the agri-food industry and how their consumption may improve human health.
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Affiliation(s)
- Celia Carrillo
- Nutrición
y Bromatología, Facultad de Ciencias, Universidad de Burgos, E-09001 Burgos, Spain
| | - Gema Nieto
- Department
of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain
| | - Lorena Martínez-Zamora
- Department
of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain
| | - Gaspar Ros
- Department
of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain
| | - Senem Kamiloglu
- Department
of Food Engineering, Faculty of Agriculture, Bursa Uludag University, 16059 Gorukle, Bursa, Turkey
- Science
and Technology Application and Research Center (BITUAM), Bursa Uludag University, 16059 Gorukle, Bursa, Turkey
| | - Paulo E. S. Munekata
- Centro
Tecnológico de la Carne de Galicia, Avenida Galicia No. 4, Parque Tecnológico
de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - Mirian Pateiro
- Centro
Tecnológico de la Carne de Galicia, Avenida Galicia No. 4, Parque Tecnológico
de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - José M. Lorenzo
- Centro
Tecnológico de la Carne de Galicia, Avenida Galicia No. 4, Parque Tecnológico
de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
- Área
de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Juana Fernández-López
- IPOA
Research Group, Agro-Food Technology Department, Centro de Investigación
e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Alicante, Spain
| | - Manuel Viuda-Martos
- IPOA
Research Group, Agro-Food Technology Department, Centro de Investigación
e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Alicante, Spain
| | - José Ángel Pérez-Álvarez
- IPOA
Research Group, Agro-Food Technology Department, Centro de Investigación
e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Alicante, Spain
| | - Francisco J. Barba
- Nutrition
and Food Science Area, Preventive Medicine and Public Health, Food
Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
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6
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Nagarajan J, Chin HB, Krishnamurthy NP, Ramakrishnan NR, Galanakis CM, Alamri AS, Wei OC. Co-extraction of lycopene and pectin from pink guava decanter by water-induced colloidal complexation: optimization and techno-economic assessment. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.05.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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7
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Chen S, Wang Y. Response surface optimization of millet milk fermented by
Lactobacillus kefir. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16675] [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)
- Shujun Chen
- School of Life Science Shanxi University Taiyuan China
| | - Yue Wang
- School of Life Science Shanxi University Taiyuan China
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8
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Castro-Muñoz R, Díaz-Montes E, Gontarek-Castro E, Boczkaj G, Galanakis CM. A comprehensive review on current and emerging technologies toward the valorization of bio-based wastes and by products from foods. Compr Rev Food Sci Food Saf 2021; 21:46-105. [PMID: 34957673 DOI: 10.1111/1541-4337.12894] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 10/25/2021] [Accepted: 11/06/2021] [Indexed: 01/07/2023]
Abstract
Industries in the agro-food sector are the largest generators of waste in the world. Agro-food wastes and by products originate from the natural process of senescence, pretreatment, handling, and manufacturing processes of food and beverage products. Notably, most of the wastes are produced with the transformation of raw materials (such as fruits, vegetables, plants, tubers, cereals, and dairy products) into different processed foods (e.g., jams, sauces, and canned fruits/vegetables), dairy derivatives (e.g., cheese and yogurt), and alcoholic (e.g., wine and beer) and nonalcoholic beverages (e.g., juices and soft drinks). Current research is committed not only to the usage of agro-food wastes and by products as a potential source of high-value bioactive compounds (e.g., phenolic compounds, anthocyanins, and organic acids) but also to the implementation of emerging and innovative technologies that can compete with conventional extraction methods for the efficient extraction of such biomolecules from the residues. Herein, specific valorization technologies, such as membrane-based processes, microwave, ultrasound, pulsed electric-assisted extraction, supercritical/subcritical fluids, and pressurized liquids, have emerged as advanced techniques in extracting various added-value biomolecules, showing multiple advantages (improved extraction yields, reduced process time, and protection to the bioactive properties of the compounds). Hence, this comprehensive review aims to analyze the ongoing research on applying such techniques in valorization protocols. A last-five-year review, together with a featured analysis of the relevant findings in the field, is provided.
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Affiliation(s)
- Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca, San Antonio Buenavista, Toluca de Lerdo, Mexico.,Gdansk University of Technology, Faculty of Chemistry, Department of Process Engineering and Chemical Technology, Gdansk, Poland
| | - Elsa Díaz-Montes
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Barrio La Laguna Ticoman, Ciudad de México, Mexico
| | - Emilia Gontarek-Castro
- Gdansk University of Technology, Faculty of Chemistry, Department of Process Engineering and Chemical Technology, Gdansk, Poland
| | - Grzegorz Boczkaj
- Gdansk University of Technology, Faculty of Chemistry, Department of Process Engineering and Chemical Technology, Gdansk, Poland
| | - Charis M Galanakis
- Research and Innovation Department, Galanakis Laboratories, Chania, Greece.,Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
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9
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Dini I. Bio Discarded from Waste to Resource. Foods 2021; 10:2652. [PMID: 34828933 PMCID: PMC8621767 DOI: 10.3390/foods10112652] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 10/26/2021] [Accepted: 10/27/2021] [Indexed: 12/21/2022] Open
Abstract
The modern linear agricultural production system allows the production of large quantities of food for an ever-growing population. However, it leads to large quantities of agricultural waste either being disposed of or treated for the purpose of reintroduction into the production chain with a new use. Various approaches in food waste management were explored to achieve social benefits and applications. The extraction of natural bioactive molecules (such as fibers and antioxidants) through innovative technologies represents a means of obtaining value-added products and an excellent measure to reduce the environmental impact. Cosmetic, pharmaceutical, and nutraceutical industries can use natural bioactive molecules as supplements and the food industry as feed and food additives. The bioactivities of phytochemicals contained in biowaste, their potential economic impact, and analytical procedures that allow their recovery are summarized in this study. Our results showed that although the recovery of bioactive molecules represents a sustainable means of achieving both waste reduction and resource utilization, further research is needed to optimize the valuable process for industrial-scale recovery.
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Affiliation(s)
- Irene Dini
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy
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10
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Trombino S, Cassano R, Procopio D, Di Gioia ML, Barone E. Valorization of Tomato Waste as a Source of Carotenoids. Molecules 2021; 26:molecules26165062. [PMID: 34443647 PMCID: PMC8398759 DOI: 10.3390/molecules26165062] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 08/18/2021] [Accepted: 08/19/2021] [Indexed: 11/16/2022] Open
Abstract
Fast-accumulating scientific evidence from many studies has revealed that fruits and vegetables are the main source of bioactive compounds; in most cases, wastes and byproducts generated by the food processing industry present similar or a higher content of antioxidant compounds. In recent years, the ever-growing amount of agricultural and food wastes has raised serious concerns from an environmental point of view. Therefore, there is an increasing interest in finding new ways for their processing toward safely upgrading these wastes for recovering high-value-added products with a sustainable approach. Among food waste, the abundance of bioactive compounds in byproducts derived from tomato suggests possibility of utilizing them as a low-cost source of antioxidants as functional ingredients. This contribution gives an overview of latest studies on the extraction methods of carotenoids from tomato waste, along with an evaluation of their antioxidant activity, as well as their industrial applications.
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Affiliation(s)
- Sonia Trombino
- Department of Pharmacy and Health and Nutrition Sciences, Department of Excellence L. 232/2016, Edificio Polifunzionale, Università della Calabria, 87036 Rende, Italy; (S.T.); (R.C.); (D.P.)
| | - Roberta Cassano
- Department of Pharmacy and Health and Nutrition Sciences, Department of Excellence L. 232/2016, Edificio Polifunzionale, Università della Calabria, 87036 Rende, Italy; (S.T.); (R.C.); (D.P.)
| | - Debora Procopio
- Department of Pharmacy and Health and Nutrition Sciences, Department of Excellence L. 232/2016, Edificio Polifunzionale, Università della Calabria, 87036 Rende, Italy; (S.T.); (R.C.); (D.P.)
| | - Maria Luisa Di Gioia
- Department of Pharmacy and Health and Nutrition Sciences, Department of Excellence L. 232/2016, Edificio Polifunzionale, Università della Calabria, 87036 Rende, Italy; (S.T.); (R.C.); (D.P.)
- Correspondence: (M.L.D.G.); (E.B.); Tel.: +39-0984493095 (M.L.D.G.); +39-06-49910935 (E.B.)
| | - Eugenio Barone
- Department of Biochemical Sciences “A. Rossi-Fanelli”, Sapienza University of Rome, Piazzale Aldo Moro, 00185 Rome, Italy
- Correspondence: (M.L.D.G.); (E.B.); Tel.: +39-0984493095 (M.L.D.G.); +39-06-49910935 (E.B.)
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11
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Madia VN, De Vita D, Ialongo D, Tudino V, De Leo A, Scipione L, Di Santo R, Costi R, Messore A. Recent Advances in Recovery of Lycopene from Tomato Waste: A Potent Antioxidant with Endless Benefits. Molecules 2021; 26:molecules26154495. [PMID: 34361654 PMCID: PMC8347341 DOI: 10.3390/molecules26154495] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 07/10/2021] [Accepted: 07/23/2021] [Indexed: 01/15/2023] Open
Abstract
Growing attention to environmental protection leads food industries to adopt a model of "circular economy" applying safe and sustainable technologies to recover, recycle and valorize by-products. Therefore, by-products become raw material for other industries. Tomato processing industry produces significant amounts of by-products, consisting of skins and seeds. Tomato skin is very rich in lycopene, and from its seeds, high nutritional oil can be extracted. Alternative use of the two fractions not only could cut disposal costs but also allow one to extract bioactive compounds and an oil with a high nutritional value. This review focused on the recent advance in extraction of lycopene, whose beneficial effects on health are widely recognized.
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Affiliation(s)
- Valentina Noemi Madia
- Istituto Pasteur-Fondazione Cenci Bolognetti, Dipartimento di Chimica e Tecnologie del Farmaco, “Sapienza” Università di Roma, p.le Aldo Moro 5, I-00185 Rome, Italy; (V.N.M.); (D.I.); (V.T.); (A.D.L.); (L.S.); (R.D.S.); (A.M.)
| | - Daniela De Vita
- Department of Environmental Biology, “Sapienza” University of Rome, p.le Aldo Moro 5, I-00185 Rome, Italy;
| | - Davide Ialongo
- Istituto Pasteur-Fondazione Cenci Bolognetti, Dipartimento di Chimica e Tecnologie del Farmaco, “Sapienza” Università di Roma, p.le Aldo Moro 5, I-00185 Rome, Italy; (V.N.M.); (D.I.); (V.T.); (A.D.L.); (L.S.); (R.D.S.); (A.M.)
| | - Valeria Tudino
- Istituto Pasteur-Fondazione Cenci Bolognetti, Dipartimento di Chimica e Tecnologie del Farmaco, “Sapienza” Università di Roma, p.le Aldo Moro 5, I-00185 Rome, Italy; (V.N.M.); (D.I.); (V.T.); (A.D.L.); (L.S.); (R.D.S.); (A.M.)
| | - Alessandro De Leo
- Istituto Pasteur-Fondazione Cenci Bolognetti, Dipartimento di Chimica e Tecnologie del Farmaco, “Sapienza” Università di Roma, p.le Aldo Moro 5, I-00185 Rome, Italy; (V.N.M.); (D.I.); (V.T.); (A.D.L.); (L.S.); (R.D.S.); (A.M.)
| | - Luigi Scipione
- Istituto Pasteur-Fondazione Cenci Bolognetti, Dipartimento di Chimica e Tecnologie del Farmaco, “Sapienza” Università di Roma, p.le Aldo Moro 5, I-00185 Rome, Italy; (V.N.M.); (D.I.); (V.T.); (A.D.L.); (L.S.); (R.D.S.); (A.M.)
| | - Roberto Di Santo
- Istituto Pasteur-Fondazione Cenci Bolognetti, Dipartimento di Chimica e Tecnologie del Farmaco, “Sapienza” Università di Roma, p.le Aldo Moro 5, I-00185 Rome, Italy; (V.N.M.); (D.I.); (V.T.); (A.D.L.); (L.S.); (R.D.S.); (A.M.)
| | - Roberta Costi
- Istituto Pasteur-Fondazione Cenci Bolognetti, Dipartimento di Chimica e Tecnologie del Farmaco, “Sapienza” Università di Roma, p.le Aldo Moro 5, I-00185 Rome, Italy; (V.N.M.); (D.I.); (V.T.); (A.D.L.); (L.S.); (R.D.S.); (A.M.)
- Correspondence: ; Tel.: +39-064969-3247
| | - Antonella Messore
- Istituto Pasteur-Fondazione Cenci Bolognetti, Dipartimento di Chimica e Tecnologie del Farmaco, “Sapienza” Università di Roma, p.le Aldo Moro 5, I-00185 Rome, Italy; (V.N.M.); (D.I.); (V.T.); (A.D.L.); (L.S.); (R.D.S.); (A.M.)
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12
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Portillo-López R, Morales-Contreras BE, Lozano-Guzmán E, Basilio-Heredia J, Muy-Rangel MD, Ochoa-Martínez LA, Rosas-Flores W, Morales-Castro J. Vegetable oils as green solvents for carotenoid extraction from pumpkin (Cucurbita argyrosperma Huber) byproducts: Optimization of extraction parameters. J Food Sci 2021; 86:3122-3136. [PMID: 34160063 DOI: 10.1111/1750-3841.15815] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 05/08/2021] [Accepted: 05/26/2021] [Indexed: 12/01/2022]
Abstract
Pumpkin pulp is the main waste generated by pumpkin seed growers. This agro-industrial waste is a valuable source of bioactive compounds, especially carotenoids (β-carotene, α-carotene, and lutein), which exhibit a broad spectrum of health-promoting effects. In this study, vegetable oils (canola, corn, and soybean oil) were used as green solvent alternatives to conventional organic solvents for carotenoid extraction from dried pumpkin pulp (DPP) waste. The highest carotenoid extraction yield (CEY) was obtained with canola oil, at a 1:10 DPP/oil ratio. Response surface methodology (RSM) was used to optimize the extraction process parameters (temperature, time, and stirring rate) through a Box-Behnken design (BBD) maximizing CEY in canola oil. The extraction temperature and stirring rate were found to have a significant linear and quadratic effect, respectively, on CEY. Optimum conditions were achieved at 21.8 min, 250 rpm, and 60°C. Under these optimized conditions, the estimated value for CEY was 378.1 µg β-carotene equivalents/g of DPP, corresponding to 61.6% of the total carotenoid content present in the DPP. In contrast, the observed experimental value was 373.2 µg β-carotene equivalents/g of DPP (61.2%). The experimental value was very close to the estimated value, which verifies the model's adequacy and fit. This study shows an alternative method to extract carotenoids from DPP with canola oil, obtaining an oil naturally enriched with carotenoids that could be used as a potential functional ingredient in the development of food, cosmetics, and medicinal products. PRACTICAL APPLICATION: Pumpkin by-products are a potential carotenoid source. Vegetable oil can be used as an alternative solvent for carotenoid extraction from pumpkin residues to obtain an enriched carotenoid oil that can be used to formulate food products.
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Affiliation(s)
- Rubén Portillo-López
- TECNOLOGICO NACIONAL DE MEXICO/Instituto Tecnológico de Durango. Departamento de Ingeniería Química y Bioquímica, Blvd. Felipe Pescador 1830 Ote., Durango, 34000, Mexico
| | - Blanca E Morales-Contreras
- TECNOLOGICO NACIONAL DE MEXICO/Instituto Tecnológico de Durango. Departamento de Ingeniería Química y Bioquímica, Blvd. Felipe Pescador 1830 Ote., Durango, 34000, Mexico.,Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Coahuila, Mexico
| | - Eduardo Lozano-Guzmán
- Universidad Juárez del Estado de Durango. Laboratorio de Farmacognosia, Facultad de Ciencias Químicas. Av. Veterinaria s/n., Circuito Universitario, Col. Valle del Sur, Durango, Mexico
| | - José Basilio-Heredia
- Centro de Investigación en Alimentación y Desarrollo, A.C. Functional Foods and Nutraceuticals Laboratory, Col. Campo el Diez, Culiacán, México
| | - María D Muy-Rangel
- Centro de Investigación en Alimentación y Desarrollo, A.C. Functional Foods and Nutraceuticals Laboratory, Col. Campo el Diez, Culiacán, México
| | - Luz A Ochoa-Martínez
- TECNOLOGICO NACIONAL DE MEXICO/Instituto Tecnológico de Durango. Departamento de Ingeniería Química y Bioquímica, Blvd. Felipe Pescador 1830 Ote., Durango, 34000, Mexico
| | - Walfred Rosas-Flores
- TECNOLOGICO NACIONAL DE MEXICO/Instituto Tecnológico de Durango. Departamento de Ingeniería Química y Bioquímica, Blvd. Felipe Pescador 1830 Ote., Durango, 34000, Mexico
| | - Juliana Morales-Castro
- TECNOLOGICO NACIONAL DE MEXICO/Instituto Tecnológico de Durango. Departamento de Ingeniería Química y Bioquímica, Blvd. Felipe Pescador 1830 Ote., Durango, 34000, Mexico
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13
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Jayesree N, Hang PK, Priyangaa A, Krishnamurthy NP, Ramanan RN, Turki MSA, Charis MG, Ooi CW. Valorisation of carrot peel waste by water-induced hydrocolloidal complexation for extraction of carotene and pectin. CHEMOSPHERE 2021; 272:129919. [PMID: 35534975 DOI: 10.1016/j.chemosphere.2021.129919] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 01/29/2021] [Accepted: 02/06/2021] [Indexed: 06/14/2023]
Abstract
Food processing waste is a potential resource of a variety of bioactive compounds. Carrot peel is a good example of phytonutrient-rich agroindustrial byproducts generated from the processing of carrots. The conventional methods for the extraction of phytonutrients typically involve large volume of organic solvents, complex procedures and expensive equipment. Hence, the development of green and simpler extraction method is advantageous to the valorisation of agroindustrial waste in terms of economic and sustainability. In this study, the applicability of carotene-pectin hydrocolloidal complexation to the co-extraction of carotenoids and pectin from carrot peel waste was evaluated. Carrot peel waste is a potential feedstock for this extraction method because it is rich in carotenoids and pectin, which could form the colloidal complex induced by water. The operating conditions of complexation process were optimized using response surface methodology. The maximum yield and purity of β-carotenes extracted from carrot peel are 1.17 mg/100 g wet sample and 96%, respectively. In comparison to the conventional solvent extraction method, the number of operating steps in carotene-pectin hydrocolloidal complexation is significantly lower and the antioxidant activity of β-carotenes was higher. The carotene-pectin hydrocolloidal complexation method is therefore a green extraction method that enables the valorisation of agricultural waste to recover carotenoids.
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Affiliation(s)
- Nagarajan Jayesree
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, 47500, Bandar Sunway, Selangor, Malaysia
| | - Pui Kay Hang
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, 47500, Bandar Sunway, Selangor, Malaysia
| | - Arumugam Priyangaa
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, 47500, Bandar Sunway, Selangor, Malaysia
| | | | | | - M S Aldawoud Turki
- Department of Botany & Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - M Galanakis Charis
- Department of Research & Innovation, Galanakis Laboratories, Skalidi 34, GR-73131, Chania, Greece; King Saud University, College of Sciences, Riyadh, Saudi Arabia; Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
| | - Chien Wei Ooi
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, 47500, Bandar Sunway, Selangor, Malaysia; Monash-Industry Palm Oil Education and Research Platform (MIPO), Monash University Malaysia, 47500, Bandar Sunway, Selangor, Malaysia.
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14
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Çolak NG, Eken NT, Frary A, Doğanlar S. Chromatographic Analysis for Targeted Metabolomics of Antioxidant and Flavor-Related Metabolites in Tomato. Bio Protoc 2021; 11:e3929. [PMID: 33796605 DOI: 10.21769/bioprotoc.3929] [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: 09/03/2020] [Revised: 12/20/2020] [Accepted: 12/20/2020] [Indexed: 11/02/2022] Open
Abstract
Targeted metabolomics is a useful approach to evaluate crop breeding studies. Antioxidant and flavor-related traits are of increasing interest and are considered quality traits in tomato breeding. The present study presents chromatographic methods to study antioxidants (carotenoids, vitamin C, vitamin E, phenolic compounds, and glutathione) and flavor-related characters (sugars and organic acids) in tomato. Two different extraction methods (for polar and apolar entities) were applied to isolate the targeted compounds. The extraction methods developed in this work were time and cost-effective since no further purification was needed. Carotenoids, vitamin C, glutathione, and phenolic acids were analyzed by HPLC-PDA using a RP C18 column at an appropriate wavelength for each compound. Vitamin E and sugars were analyzed by HPLC with RP C18 and NH2 columns and detected by FLD and RI detectors, respectively. In addition, organic acids were analyzed with GC-FID using a Rtx 5DA column after derivatization with MSTFA. As a result, sensitive analytical methods to quantify important plant metabolites were developed and are described herein. These methods are not only applicable in tomato but are also useful to characterize other species for flavor-related and antioxidant compounds. Thus, these protocols can be used to guide selection in crop breeding.
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Affiliation(s)
- Nergiz Gürbüz Çolak
- Department of Molecular Biology and Genetics, Faculty of Science, Izmir Institute of Technology, Izmir, Turkey.,Plant Science and Technology and Application Center, Izmir Institute of Technology, Izmir, Turkey
| | - Neslihan Tek Eken
- Department of Molecular Biology and Genetics, Faculty of Science, Izmir Institute of Technology, Izmir, Turkey
| | - Anne Frary
- Department of Molecular Biology and Genetics, Faculty of Science, Izmir Institute of Technology, Izmir, Turkey
| | - Sami Doğanlar
- Department of Molecular Biology and Genetics, Faculty of Science, Izmir Institute of Technology, Izmir, Turkey.,Plant Science and Technology and Application Center, Izmir Institute of Technology, Izmir, Turkey
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15
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Lee KH, Jang YW, Kim H, Ki JS, Yoo HY. Optimization of Lutein Recovery from Tetraselmis suecica by Response Surface Methodology. Biomolecules 2021; 11:182. [PMID: 33525716 PMCID: PMC7911107 DOI: 10.3390/biom11020182] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 01/25/2021] [Accepted: 01/25/2021] [Indexed: 12/11/2022] Open
Abstract
Microalgae have been attracting attention as feedstock for biorefinery because they have various advantages, such as carbon fixation, high growth rate and high energy yield. The bioactive compounds and lutein contained in microalgae are known to be beneficial for human health, especially eye and brain health. In this study, in order to improve the recovery of bioactive extracts including lutein from Tetraselmis suecica with higher efficiency, an effective solvent was selected, and the extraction parameters such as temperature, time and solid loading were optimized by response surface methodology. The most effective solvent for lutein recovery was identified as 100% methanol, and the optimum condition was determined (42.4 °C, 4.0 h and 125 g/L biomass loading) by calculation of the multiple regression model. The maximum content of recovered lutein was found to be 2.79 mg/mL, and the ABTS radical scavenging activity (IC50) and ferric reducing antioxidant power (FRAP) value were about 3.36 mg/mL and 561.9 μmol/L, respectively. Finally, the maximum lutein recovery from T. suecica through statistical optimization was estimated to be 22.3 mg/g biomass, which was 3.1-fold improved compared to the control group.
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Affiliation(s)
| | | | | | - Jang-Seu Ki
- Department of Biotechnology, Sangmyung University, 20, Hongjimun, 2-Gil, Jongno-Gu, Seoul 03016, Korea; (K.H.L.); (Y.W.J.); (H.K.)
| | - Hah Young Yoo
- Department of Biotechnology, Sangmyung University, 20, Hongjimun, 2-Gil, Jongno-Gu, Seoul 03016, Korea; (K.H.L.); (Y.W.J.); (H.K.)
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16
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Ancín-Azpilicueta C, Esparza I, Jiménez-Moreno N. Biomolecules from Plant Residues. Biomolecules 2020; 10:biom10111496. [PMID: 33143173 PMCID: PMC7692277 DOI: 10.3390/biom10111496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Accepted: 10/29/2020] [Indexed: 11/16/2022] Open
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