Fruit and vegetable processing wastes as natural sources of antioxidant-rich extracts: Evaluation of advanced extraction technologies by surface response methodology

Montenegro-Landívar, María Fernanda; Tapia-Quirós, Paulina; Vecino, Xanel; Reig, Mònica; Valderrama, César; Granados, Mercè; Cortina, José Luis; Saurina, Javier

doi:10.1016/j.jece.2021.105330

Cited by 46 publications

(32 citation statements)

References 52 publications

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“…In order to improve the phenolic compounds extraction from orange and spinach wastes, the influence of temperature, time, solid/solvent ratio and pH was assessed. Among these factors, temperature and time were simultaneously studied according to our previous experience in the phenolic compounds extraction from fruit matrices, and taking into account the data reported in literature for similar systems [ 15 , 17 , 26 ].…”

Section: Resultsmentioning

confidence: 99%

“…Extractions were performed the under optimized conditions from previous works [ 15 ]. For orange residue, 60:39.9:0.1 ethanol:water:HCl ( v/v/v ) solvent and contact time of 30 min at 25 °C, and for spinach residue 80:19.9:0.1 ethanol:water:HCl ( v/v/v ) solvent for an extraction time of 30 min at 25 °C (frequency of 42 kHz and power of 135 W) were used.…”

Section: Methodsmentioning

confidence: 99%

“…The occurrence of these compounds in the matrices under study was confirmed elsewhere by LC-MS (see ref. [ 15 ]). Here, they were checked by HPLC-UV based on retention time and UV spectral features compared with those of the corresponding standards.…”

Section: Methodsmentioning

confidence: 99%

“…Another source of phenolic compounds is the agri-food processing industries that generate large amounts of by-products and/or wastes (e.g., seeds and peels of Citrus spp., olive mill wastewater, artichoke leaves and stem) [ 14 ]. Orange ( Citrus sinensis ) and spinach ( Spinacia oleracea ) crops are among the most abundant in Spain, generating between 50% and 13% of wastes, respectively [ 15 ]. It is well established that orange, spinach and their by-products are rich sources of minerals, vitamins and dietary fiber as well as bioactive compounds like polyphenols (specifically flavonoids and phenolic acids) [ 16 ], which also provide a high antioxidant activity [ 8 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

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Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity

et al. 2021

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Phenolic compounds recovery by mechanical stirring extraction (MSE) was studied from orange and spinach wastes using water as a solvent. The statistical analysis showed that the highest total polyphenol content (TPC) yield was obtained using 15 min, 70 °C, 1:100 (w/v) solid/solvent ratio and pH 4 for orange; and 5 min, 50 °C, 1:50 (w/v) solid/solvent ratio and pH 6 for spinach. Under these conditions, the TPC was 1 mg gallic acid equivalent (GAE) g−1 fresh weight (fw) and 0.8 mg GAE g−1 fw for orange and spinach, respectively. MSE substantially increased the phenolic compounds yields (1-fold for orange and 2-fold for spinach) compared with ultrasound-assisted extraction. Furthermore, the antioxidant activity of orange and spinach extracts was evaluated using DPPH, FRAP and ABTS. The obtained results pointed out that the evaluated orange and spinach residues provided extracts with antioxidant activity (2.27 mg TE g−1 and 0.04 mg TE g−1, respectively).

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity

et al. 2021

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“…That could replace the content of various artificial dyes, flavors, etc., received without the use of natural plant-derived components, which would increase the nutritional value of products; it is relevant in a pandemic. Paper [37] notes the effectiveness of the use of waste from processing fruits and vegetables into natural extracts with high antioxidant properties with the possibility of using them in various food and pharmaceutical technologies.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Design of an auger thermo-radiation dryer for drying plant-derived pomace

Herasymenko

Сільченко

Hotvianska

et al. 2021

EEJET

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This paper reports the improved model design of an auger thermo-radiation dryer for drying plant-derived pomace under a low-temperature mode (35...80 °C) to the resulting moisture content at the level of 8...13 % of solids. The dryer has an adjustable speed of auger rotation (3...4 min–1), of airflow (0.05...0.09 m/s), and is characterized by the uniform distribution of heat flux. It is equipped with an energy-saving two-circuit complex that utilizes secondary energy to heat primary air from 21.1 °C to 28.9 °C. The use of Peltier elements, installed at the heating technical surface of the dryer's auger, makes it possible to convert thermal energy into a low-voltage supply voltage for the autonomous supercharger and exhaust fans. The duration of pomace drying in the model structure of the auger thermo-radiation dryer has been determined, in particular tomato pomace, with an initial content of 75 % of solids, which is 107 min. For apple pomace whose starting content of solids is 65 %, it is 98 min. For comparison, the duration of the convective drying of tomato pomace (75 % of solids) is 120 minutes. The drying was carried out at a temperature of 60 °C to the resulting moisture content of 10...12 % of solids. Organoleptic evaluation on the example of tomato pomace confirms the effectiveness of structural solutions in the auger dryer compared to the convective technique. The results reported in this study could create conditions for the further design and implementation of the proposed structure of thermo-radiation dryer for drying plant-derived pomace involving an altered heat supply technique and the utilization of secondary energy. The designed structure of the device makes it possible to process and preserve the quality properties of plant-derived pomace, allowing the use of this product for a wide range of foodstuffs

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Analytical evaluation of carotenoids, apocarotenoids, capsaicinoids, and phenolics to assess the effect of a protective treatment on chili peppers dried at different temperatures

Grimaldi

Cavazza

Pitirollo

et al. 2022

Eur Food Res Technol

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The most common preservation process for chili peppers is drying, which inevitably causes oxidative degradation of thermolabile molecules. The aim of this research was to evaluate the potential protective effect exerted by an active ingredient based on grape seed oil, on pepper fruits. Grapeseed oil is rich in antioxidant compounds and was applied to pepper’s surface in form of a sol–gel product, before fruit thermal treatment. In this work, chili peppers samples were preventively treated with an active solution, and controls (untreated peppers), were submitted to a drying process performed at two different temperatures: 45 and 65 °C. Analysis of capsaicinoids, carotenoids, apocarotenoids, and phenolic content was performed to evaluate possible differences between the sets of samples. Oxidative stability of oil enriched with chili pepper powder aliquots was also measured to evaluate the antioxidant power of the samples. Obtained data showed that treated samples retained a higher amount of capsaicinoids and carotenoids. Oxidative stability of pepper powder was also higher for treated samples than for controls. Furthermore, the thermal treatment performed at 45 °C caused milder modifications than the 65 °C treatment. The applied pre-drying treatment can be proposed to prevent bioactive compounds loss and to enhance product stability and shelf-life.

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Fruit and vegetable processing wastes as natural sources of antioxidant-rich extracts: Evaluation of advanced extraction technologies by surface response methodology

Cited by 46 publications

References 52 publications

Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity

Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity

Design of an auger thermo-radiation dryer for drying plant-derived pomace

Analytical evaluation of carotenoids, apocarotenoids, capsaicinoids, and phenolics to assess the effect of a protective treatment on chili peppers dried at different temperatures

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