Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues

Abstract

With the increasing demand for convenient and ready-to-eat foods, the use of antioxidants and preservative additives in foodstuff formulation is essential. In addition to their technological functions in food, bio-based additives confer beneficial properties for human health for having antioxidant capacity and acting as antimicrobial, antitumor, and anti-inflammatory agents, among others. The replacement of preservatives and other additives from synthetic origin, usually related to adverse effects on human health, faces some challenges such as availability and cost. An opportunity to obtain these compounds lies in the food industry itself, as a great variety of food waste has been identified as an excellent source of high value-added compounds. Large amounts of seeds, fibrous strands, peel, bagasse, among other parts of fruits and vegetables are lost or wasted during industrial processing, despite being rich sources of bioactive compounds. From a circular economy perspective, this work reviewed the main advances on the recovery of value-added compounds from food industry bioresidues for food application. Bioactive compounds, mainly phenolic compounds, have been largely obtained, mostly from seeds and peels, and have been successfully incorporated into foods. Additionally, alternative and eco-friendly extraction techniques, as ultrasound and microwave, have showed advantages in extracting antioxidant and preservatives compounds.

Reclaim and Valorization of Sea Buckthorn (Hippophae rhamnoides) By-Product: Antioxidant Activity and Chemical Characterization

“…Regarding the antioxidant activity, CUPRAC assay is used to measure the antioxidant capacity of plants and the cupric ion reducing ability of polyphenols, vitamins C, and vitamin E [32], while the FRAP II method is sensitive in the measurement of total antioxidant power of plants and pharmacological plant products [33].…”

“…The chosen extraction method is characterized by parameters such as the type of solvent, its pH, the solid-liquid ratio, the process temperature, and the contact area between the solid and the solvent. In turn, these variables affect the energy consumption, the quantity of solvent used and its recovery capacity, the extraction yield, and other factors, which have been increasingly studied through the optimization of parameters and comparison between techniques for different target compounds and their matrix [33][34][35].…”

Novel Hydrocolloids Obtained from Mango (Mangifera indica) var. Hilaza: Chemical, Physicochemical, Techno-Functional, and Structural Characteristics

“…The values show a higher antioxidant activity of the hydrocolloids extracted from the peel and seed (≥193.82) and a lesser extent for the pulp. Similarly, hydrocolloids with these characteristics can be applied in different food matrices such as emulsions, sauces, and beverages, conferring added value to the final product [ 74 , 75 , 76 , 77 , 78 ]. The hydrocolloids obtained could then be used in the development of food products to reduce the oxidation process as antioxidants and preservatives.…”

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

“…The selection of an adequate dehydration treatment method under the most favorable conditions is very important to extend the useful life of the waste without jeopardizing its bioactive features, since the drying of fruit by-products can reduce their antioxidant properties [ 13 ]. The subsequent selection of the extraction method is another key factor for achieving high yields, preventing the degradation of compounds, reducing the use of organic solvents, and saving time and energy [ 14 ]. An attractive environmentally friendly alternative could be ultrasound-assisted extraction using an ultrasonic probe under optimized processing conditions (e.g., solid-liquid ratio, temperature, time, and power) [ 15 ].…”