Fruit and vegetables

Beed, Fenton; Taguchi, Makiko; Telemans, Bruno; Kahane, Rémi; Bellec, Fabrice Le; Sourisseau, Jean-Michel; Malézieux, Éric; Lesueur-Jannoyer, Magalie; Deberdt, Péninna; Deguine, Jean‐Philippe; Faye, Émile

doi:10.4060/cb4173en

Cited by 5 publications

(1 citation statement)

References 86 publications

(113 reference statements)

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“…Currently, the agri-food sector faces two important challenges: the recovery of waste from the various production and logistical stages, and its use as an initial raw material for the synthesis of new products with greater added value [ 1 , 2 ]. According to the Food and Agriculture Organization of the United Nations, disposals in the fruit and vegetable industries are the highest among all types of food and can reach up to 60% of the overall production [ 3 ]. The fruit by-products resulting from the transformation processes of the agri-food industries are considered an alternative sustainable and renewable raw material with low economic value [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-Assisted Extraction of High-Value Fractions from Fruit Industrial Processing Waste

Esteban-Lustres

Sanz

Domı́nguez

et al. 2022

Foods

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This work deals with the valorization of fruit industrial processing waste pretreated with two dehydration methods, air oven and lyophilization. Ultrasound-assisted extraction using a sonication probe was selected to recover the high-value fractions. A battery of experiments following a Box–Behnken design was planned to evaluate the effect of the ultrasound amplitude, extraction duration, and temperature on the yield, protein content, phenolic content, and antiradical capacity of the soluble extracts. Operating at a fixed frequency (24 kHz) and solid:water ratio (1:15), the models predicted (significance degree >95%) the maximum extraction conditions of 69.7% amplitude, 53.43 °C, and 12 min for conventionally dehydrated fruit waste. Under these processing conditions, 52.6% extraction yield was achieved, with a protein content of 0.42 mg/g, total phenolic content of 116.42 mg GAE/g, and antioxidant capacity of 44.95 mg Trolox/g. Similar yields (53.95%) and a notably higher protein content (0.69 mg/g), total phenolic content (135.32 mg GAE/g), and antioxidant capacity (49.52 mg Trolox/g) were identified for lyophilized fruit waste. This treatment required a longer dehydration pretreatment duration (double), higher ultrasound amplitude (80%), and higher extraction temperature (70 °C), but shorter extraction time (4 min). These outcomes highlighted the important impact of the dehydration method on the valorization of the tested waste, with conventional drying saving costs, but the lyophilization procedure enhancing the bioactive features of the waste.

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