Integral valorization of fruit waste from wine and cider industries

Sette, Paula; Fernandez, Anabel; Soria, José Miguel Guillén; Rodríguez, Rosa; Salvatori, Daniela; Mazza, Germán

doi:10.1016/j.jclepro.2019.118486

Cited by 69 publications

(35 citation statements)

References 39 publications

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“…Valorization of agri-food wastes has become a major priority to improve the sustainability of the food chain, minimizing environmental impacts and contributing to a circular economy based on zero waste policies (Rodriguez et al, 2020). In order to obtain potentially marketable polyphenols from agri-food wastes, sustainable, environmentally friendly and feasible lowcost processes need to be developed (Papaioannou et al, 2020).…”

Section: Polyphenols In Agricultural Byproducts and Food Waste: Chemistry And Occurrencementioning

confidence: 99%

Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications

Bessa

Francisco

Dias

et al. 2021

Front. Sustain. Food Syst.

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The multifactorial process of aging predisposes humans to infections and inflammatory disorders, thus affecting their quality of life and longevity. Given this reality, the need to increase the consumption of bioactive compounds, like dietary polyphenols emerges in our daily basis mostly due to their health related effects in slowing-down the incidence of chronic and degenerative diseases and even food allergy, which has been growing rapidly in prevalence currently affecting 5% of adults and 8% of children. Polyphenols embrace a large family of secondary metabolites from plant-derived foods and food wastes and are considerable of interest since they have attracted special attention over the years because of their reported anti-inflammatory and antimicrobial properties along with their high antioxidant capacity. These compounds are claimed as nutraceuticals with protective effect in offsetting oxidant species over-genesis in normal cells, and with the potential ability to stop or reverse oxidative stress-related diseases. Plant-derived foods represent a substantive portion of human diet containing a significant amount of structurally diverse polyphenols. There is a need to understand the polyphenolic composition of plant-derived foods mainly because of its chemistry, which discloses the bioactivity of a plant extract. However, the lack of standardized methods for analysis and other difficulties associated to the nature and distribution of plant polyphenols leads to a high variability of available data. Furthermore, there is still a gap in the understanding of polyphenols bioavailability and pharmacokinetics, which clearly difficult the settlement of the intake needed to observe health outcomes. Many efforts have been made to provide highly sensitive and selective analytical methods for the extraction (liquid-liquid; solid-liquid; supercritical-fluid), separation (spectrophotometric methods) and structural identification (chromatographic techniques, NMR spectroscopy, MS spectrometry) of phenolic and polyphenolic compounds present in these extracts. Liquid chromatography coupled to mass spectrometry (LC-MS) has been a fundamental technique in this area of research, not only for the determination of this family of compounds in food matrices, but also for the characterization and identification of new polyphenols classified with nutraceutical interest. This review summarizes the nature, distribution and main sources of polyphenols, analytical methods from extraction to characterization to further evaluate the health effects toward immune reactions to food.

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Section: Polyphenols In Agricultural Byproducts and Food Waste: Chemistry And Occurrencementioning

confidence: 99%

Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications

Bessa

Francisco

Dias

et al. 2021

Front. Sustain. Food Syst.

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“…Considering the increasing concern about environmental issues, the integral utilization of fruits has been highly recommended for its best use and lowest accumulation of solid residues causing a lower environmental impact. Thus, it is appealing to consider the use of fruits residues as potential substrates for obtaining products with high added value (Sette et al, 2020), such as the bagasse obtained from grape processing, which retains a large part of the phenolic compounds, about 20% to 30% in the peels and 60% to 70% in the seeds (Sousa et al, 2014;Valero-Cases & Frutos, 2017).…”

Section: Introductionmentioning

confidence: 99%

Integral use of Isabel grapes to elaborate new products with nutritional value and functional potential

Silva

Borges

Lima

et al. 2021

Braz. J. Food Technol.

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The benefits of grape consumption are widely recognized and mostly due to phenolic compounds. These beneficial effects will depend on the bioaccessibility of these compounds on grape and its derivatives. This study elaborated two formulations of Isabel grape preparation: PAX (with agave and xylitol) and PS (with sucrose); and two formulations of Isabel grape flour: FAX (from the PAX process residues) and the FS (from the PS process residues). The products were analyzed regarding their nutritional and antioxidant properties; their phenolic compounds’ bioaccessibility was also verified through a simulated digestion model. The preparation and flour exhibited relevant sugars levels (10.83-49.71 g 100 g-1). Those produced with natural sweeteners had a reduction in sugar concentration of 51% and 29% for preparation and flour, respectively, compared to formulations with sucrose, with the high fiber content in the flour is being further highlighted (20.14-21.95 g 100 g-1). The catechin (2.37-28.11 mg 100 g-1) was the most bioaccessible compound (22% to 168%), which together with the caftaric acid (2.31-69.43 mg 100 g-1) and malvidin 3-glucoside (8.65-16.47 mg 100 g-1) represent the compounds observed in greater quantity. The preparations showed higher bioaccessibility regarding grapes and flours for most of the phenolic compounds. Furthermore, the products elaborated presented higher values of anthocyanins and antioxidant activity than the in natura grape, highlighting the beneficial effect of grape processing.

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“…The use of food waste in the elaboration of other products can give these functional characteristics, since they are rich in many nutrients (Matias et al, 2005;Franceschinis et al, 2018). Thus, the industry has a cleaner production technology, less impact on the environment, and the ability to produce foods of high nutritional value (Sette et al, 2020). Consumers will benefit from the production of these foods as they may have nutritionally rich and lower cost products (Reetz et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Valorization of agroindustry waste for the elaboration of fishburgers

Amaral

Nascimento

Santos

et al. 2021

RSD

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Waste production derived from agroindustry (bark, bagasse and seeds) has been increasing in Brazil. The cultivation of cashew to produce chestnuts and products obtained from cashew peduncle has generated a large amount of residue. Therefore, the objective of this study was to elaborate Nile tilapia fishburger with addition of cashew residue flour (CRF) and evaluate its microbiological and physicochemical characteristics. Three formulations F0, F1 and F2 (0%, 5% and 10% CRF, respectively) were elaborated as a substitute for mechanically separated meat (MSM) from Nile tilapia. The results of the microbiological analyzes of CRF and fishburgers were satisfactory, according to standards established by the Brazilian legislation. Fishburger formulations showed low lipid and high protein content. The analysis of centesimal composition showed that there was no significant difference (p≥0.05) between the formulations (except water content and carbohydrate). The results show the elaboration of new products based on the residues of agroindustry provides greater access of fish products to different social classes and waste valorization. CRF has been applied to fishburger formulations satisfactorily, helping to reduce the environmental impacts associated with the disposal of this agroindustrial waste.

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Integral valorization of fruit waste from wine and cider industries

Cited by 69 publications

References 39 publications

Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications

Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications

Integral use of Isabel grapes to elaborate new products with nutritional value and functional potential

Valorization of agroindustry waste for the elaboration of fishburgers

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