Arapey sweet potato peel waste as renewable source of antioxidant: extraction, nanoencapsulation and nanoadditive potential in films

Guerrero-León, Beatriz; Corbino, Graciela Beatriz; Dufresne, Alain; Errea, María Inés; D’Accorso, Norma B.; García, Nancy Lis

doi:10.1007/s10965-020-02346-4

Cited by 3 publications

(3 citation statements)

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“…175 Encapsulation of potato peel extracts in nanocapsules was shown to improve their thermal stability and antioxidant properties after incorporation into polymer films formed by extrusion. 176 Nanocomposite packaging materials have been created by incorporating nettle extractloaded inorganic (copper oxide, zinc oxide) nanoparticles into chitosan films produced by solvent casting. 177 Utilization of the encapsulated nettle extract led to films with higher antioxidant and antimicrobial activity than utilization of the nonencapsulated form.…”

Section: Bioavailabilitymentioning

confidence: 99%

“…Encapsulation of trans -cinnamaldehyde in caseinate-stabilized nanoemulsions was shown to increase its antibacterial activity and to protect it from environmental stressors, e.g., ionic strength, pH, and temperature . Encapsulation of potato peel extracts in nanocapsules was shown to improve their thermal stability and antioxidant properties after incorporation into polymer films formed by extrusion . Nanocomposite packaging materials have been created by incorporating nettle extract-loaded inorganic (copper oxide, zinc oxide) nanoparticles into chitosan films produced by solvent casting .…”

Section: Applicationsmentioning

confidence: 99%

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Utilization of Nanotechnology to Improve the Application and Bioavailability of Phytochemicals Derived from Waste Streams

McClements

Öztürk

2021

J. Agric. Food Chem.

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Phytochemicals are relatively small molecular species found in edible plants that may exhibit a diverse range of techno-and biofunctional attributes. In particular, there has been great interest in the identification, isolation, and utilization of dietary phytochemicals that can be used as natural pigments, antioxidants, or antimicrobials or that may improve human health and wellbeing by preventing chronic diseases, such as cardiovascular diseases, diabetes, obesity, and cancer. Relatively high levels of these phytochemicals are often present in the waste streams produced by the food and agriculture industry, such as the peels, stems, roots, or leaves of plants, that are normally discarded or turned into animal foods. From an economic and environmental perspective, it would be advantageous to convert these waste streams into value-added functional ingredients, which is consistent with the creation of a more circular economy. Bioactive phytochemicals can be isolated from agricultural and food waste streams using green extraction methods and then incorporated into plant-based functional foods or biodegradable active packaging materials. The utilization of phytochemicals in the food industry is often challenging. They may chemically degrade in the presence of light, heat, oxygen, and some pH conditions, thereby altering their biological activity. They may have low solubility in aqueous solutions and gastrointestinal fluids, thereby making them difficult to introduce into foods and leading to a low bioavailability. These challenges can sometimes be overcome using nanoencapsulation, which involves trapping the phytochemicals inside tiny food-grade particles. These nanoparticles may be assembled from edible lipids, proteins, carbohydrates, and/or surfactants and include nanoemulsions, solid lipid nanoparticles, nanoliposomes, and biopolymer nanoparticles. In this manuscript, we review a number of important phytochemicals and nanoencapsulation methods used to improve their efficacy.

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Section: Bioavailabilitymentioning

confidence: 99%

Section: Applicationsmentioning

confidence: 99%

Utilization of Nanotechnology to Improve the Application and Bioavailability of Phytochemicals Derived from Waste Streams

McClements

Öztürk

2021

J. Agric. Food Chem.

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“…Studies with chitosan in the food area were cited by Raza et al (2020) for encapsulation of active compounds to provide increased nutritional value, as well as protection of the compounds. Polylactic acid was used to nanoencapsulate bioactive compounds with antioxidant activity from sweet potato peel (Guerrero-León et al, 2021).…”

Section: Graphical Abstractmentioning

confidence: 99%

Nanoencapsulation of Spirulina biomass by electrospraying for development of functional foods a review

Morais¹,

Alvarenga²,

Vaz³

et al. 2021

biori

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Value Addition Employing Waste Bio-Materials in Environmental Remedies and Food Sector

et al. 2023

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Overall, combating food waste necessitates a multifaceted approach that includes education, infrastructure, and policy change. By working together to implement these strategies, we can help reduce the negative impacts of food waste and create a more sustainable and equitable food system. The sustained supply of nutrient-rich agrifood commodities is seriously threatened by inefficiencies caused by agricultural losses, which must be addressed. As per the statistical data given by the Food and Agriculture Organisation (FAO) of the United Nations, nearly 33.33% of the food that is produced for utilization is wasted and frittered away on a global level, which can be estimated as a loss of 1.3 billion metric tons per annum, which includes 30% cereals, 20% dairy products 35% seafood and fish, 45% fruits and vegetables, and 20% of meat. This review summarizes the various types of waste originating from various segments of the food industry, such as fruits and vegetables, dairy, marine, and brewery, also focusing on their potential for developing commercially available value-added products such as bioplastics, bio-fertilizers, food additives, antioxidants, antibiotics, biochar, organic acids, and enzymes. The paramount highlights include food waste valorization, which is a sustainable yet profitable alternative to waste management, and harnessing Machine Learning and Artificial Intelligence technology to minimize food waste. Detail of sustainability and feasibility of food waste-derived metabolic chemical compounds, along with the market outlook and recycling of food wastes, have been elucidated in this review.

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Arapey sweet potato peel waste as renewable source of antioxidant: extraction, nanoencapsulation and nanoadditive potential in films

Cited by 3 publications

References 46 publications

Utilization of Nanotechnology to Improve the Application and Bioavailability of Phytochemicals Derived from Waste Streams

Utilization of Nanotechnology to Improve the Application and Bioavailability of Phytochemicals Derived from Waste Streams

Nanoencapsulation of Spirulina biomass by electrospraying for development of functional foods a review

Value Addition Employing Waste Bio-Materials in Environmental Remedies and Food Sector

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