Bioactive compounds from by-products of eggplant: Functional properties, potential applications and advances in valorization methods

Karimi, Abouzar; Kazemi, Milad; Samani, Sara Amiri; Simal-Gándara, Jesús

doi:10.1016/j.tifs.2021.04.027

Cited by 42 publications

(26 citation statements)

References 94 publications

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“…Agricultural and industrial wastes enriched in anthocyanins and polyphenols have already shown a great potential to be re-used as a source of antioxidants in the idea of circular economy. For example, eggplants, purple oranges and grape pomace have been used as sources of anthocyanins for different purposes [33][34][35]. Potato peels represent 15-40% of by-products after potato processing [36].…”

Section: Quantitative Analysis Of Chlorogenic Acid In Raw Colored And...mentioning

confidence: 99%

Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food

D’Amelia

Sarais

Fais

et al. 2022

Foods

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Potato is a staple food crop and an important source of dietary energy. Its tubers contain several essential amino acids, vitamins, minerals and phytochemicals that contribute to the nutritional value of this important product. Recently, scientific interest has focused on purple and red potatoes that, due to the presence of anthocyanins, may be considered as natural powerful functional food. The aim of this study was to evaluate the characteristics of pigmented varieties, the types of anthocyanins accumulated and the level of both beneficial phytochemicals (vitamin C and chlorogenic acids, CGAs) and anti-nutritional compounds (glycoalkaloids) following various cooking methods. The analyses described the presence of a mix of several acylated anthocyanins in pigmented tubers along with high level of CGA. The amount of antioxidants was differently affected by heat treatments according to the type of molecule and the cooking methods used. In some cases, the beneficial compounds were made more available by heat treatments for the analytical detection as compared to raw materials. Data reported here describe both the agronomic properties of these pigmented varieties and the effects of food processing methods on bioactive molecules contained in this natural functional food. They may provide useful information for breeders aiming to develop new varieties that could include desirable agronomical and industrial processing traits.

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Section: Quantitative Analysis Of Chlorogenic Acid In Raw Colored And...mentioning

confidence: 99%

Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food

D’Amelia

Sarais

Fais

et al. 2022

Foods

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“…84 Conventional (e.g., solid−liquid extraction) and emerging methods (e.g., supercritical fluid and ultrasound extraction) have also been compared for their effectiveness at isolating phytochemicals from eggplant waste streams. 85 Cultivar type and ripening stage of eggplants has been reported to affect the phytochemical contents of the wastes produced, such as the anthocyanins in the peel and the polyphenols and glycoalkaloids in the pulp. 63 Selective extraction of polyphenolic compounds from orange peel wastes has been achieved using deep eutectic solvent mixtures during solid−liquid extraction.…”

Section: Phytochemicals In Waste Streamsmentioning

confidence: 99%

“…The recovery yields of polyphenols and methylxanthines from waste streams obtained from the chocolate and coffee industries were shown to be better for PEF-assisted extraction than for conventional solid–liquid extraction (SLE) . Conventional (e.g., solid–liquid extraction) and emerging methods (e.g., supercritical fluid and ultrasound extraction) have also been compared for their effectiveness at isolating phytochemicals from eggplant waste streams …”

Section: Phytochemicals In Waste Streamsmentioning

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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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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“…12 In addition, the demand for products containing natural additives that promote health rather than synthetic substances has been increasingly growing over the past few years in the food, cosmetic and pharmaceutical industries. 13 Therefore, this work intends to valorise pineapple by-products, aiming at its application as a potential natural ingredient for the food industry, thus promoting an improvement in human health, as well as a reduction of the impact on the environment.…”

Section: Introductionmentioning

confidence: 99%

Pineapple by-products as a source of bioactive compounds with potential for industrial food application

et al. 2022

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Bioactive compounds from by-products of eggplant: Functional properties, potential applications and advances in valorization methods

Cited by 42 publications

References 94 publications

Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food

Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food

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

Pineapple by-products as a source of bioactive compounds with potential for industrial food application

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