Towards a comprehensive exploitation of agrofood residues: Olive tree – olive oil as example

Castro, M.D. Luque de

doi:10.1016/j.crci.2013.11.010

Cited by 13 publications

(4 citation statements)

References 26 publications

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“…The citrus processing industries have been focusing on the production of juices and essential oils for many years. It is estimated that 33% of the total harvest in the world is used for juice production [6]. A high percentage of orange production (70%) is consumed for the production of commercial derivative products, such as fresh juice, dehydrated citrus products or marmalades, jams, and flavoring agents for beverages [7].…”

Section: Introductionmentioning

confidence: 99%

Modern Extraction and Purification Techniques for Obtaining High Purity Food-Grade Bioactive Compounds and Value-Added Co-Products from Citrus Wastes

Mahato

Sinha

Sharma

et al. 2019

Foods

216

133

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Citrus contains a range of highly beneficial bioactive compounds, such as polyphenols, carotenoids, and vitamins that show antimicrobial and antioxidant properties and help in building the body’s immune system. On consumption or processing, approximately 50% of the fruit remains as inedible waste, which includes peels, seeds, pulp, and segment residues. This waste still consists of substantial quantities of bioactive compounds that cause environmental pollution and are harmful to the ecosystem because of their high biological oxygen demand. In recent years, citrus cultivation and the production of processed foods have become a major agricultural industry. In addition to being a substantial source of economy, it is an ideal and sustainable and renewable resource for obtaining bioactive compounds and co-products for food and pharmaceutical industries. In the present article, the various methods of extraction, conventional and modern, as well as separation and isolation of individual bioactive compounds from the extraction mixture and their determination have been reviewed. This article presents both aspects of extraction methods, i.e., on a small laboratory scale and on an industrial mass scale. These methods and techniques have been extensively and critically reviewed with anticipated future perspectives towards the maximum utilization of the citrus waste.

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Section: Introductionmentioning

confidence: 99%

Modern Extraction and Purification Techniques for Obtaining High Purity Food-Grade Bioactive Compounds and Value-Added Co-Products from Citrus Wastes

Mahato

Sinha

Sharma

et al. 2019

Foods

216

133

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“…Moreover, formerly unexplored products such as olive seed oil and novel processing methods are being investigated in an attempt to take advantage of all olive tree derived matrices with zero waste generation [ 23 , 24 , 25 ]. It is clear that the exhaustive characterization of every olive tree fraction (olive fruit organs and resulting oils, as well as leaves and stems) is crucial when looking for new applications or new sources of bioactive compounds [ 26 ].…”

Section: Introductionmentioning

confidence: 99%

Unravelling the Distribution of Secondary Metabolites in Olea europaea L.: Exhaustive Characterization of Eight Olive-Tree Derived Matrices by Complementary Platforms (LC-ESI/APCI-MS and GC-APCI-MS)

et al. 2018

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In order to understand the distribution of the main secondary metabolites found in Olea europaea L., eight different samples (olive leaf, stem, seed, fruit skin and pulp, as well as virgin olive oil, olive oil obtained from stoned and dehydrated fruits and olive seed oil) coming from a Picudo cv. olive tree were analyzed. All the experimental conditions were selected so as to assure the maximum coverage of the metabolome of the samples under study within a single run. The use of LC and GC with high resolution MS (through different ionization sources, ESI and APCI) and the annotation strategies within MetaboScape 3.0 software allowed the identification of around 150 compounds in the profiles, showing great complementarity between the evaluated methodologies. The identified metabolites belonged to different chemical classes: triterpenic acids and dialcohols, tocopherols, sterols, free fatty acids, and several sub-types of phenolic compounds. The suitability of each platform and polarity (negative and positive) to determine each family of metabolites was evaluated in-depth, finding, for instance, that LC-ESI-MS (+) was the most efficient choice to ionize phenolic acids, secoiridoids, flavonoids and lignans and LC-APCI-MS was very appropriate for pentacyclic triterpenic acids (MS (−)) and sterols and tocopherols (MS (+)). Afterwards, a semi-quantitative comparison of the selected matrices was carried out, establishing their typical features (e.g., fruit skin was pointed out as the matrix with the highest relative amounts of phenolic acids, triterpenic compounds and hydroxylated fatty acids, and seed oil was distinctive for its high relative levels of acetoxypinoresinol and tocopherols).

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“…Citrus fruits are one of the world's largest and most commercially produced fruit crops (Castro, 2014), with an estimated global production of 146.6 million tons reported in 2018 (FAO., 2019). Among citrus crops, oranges (Citrus sinensis) are the most widely grown accounting for 70.7 million tons, followed by mandarins (Citrus reticulata) at 25.5 million tons, and lemons (Citrus limon), limes (Citrus latifolia) and grapefruit (Citrus paradisi) all accounting for 12.9 million tons (Ledesma-Escobar et al, 2015).…”

Section: Citrus Pomacementioning

confidence: 99%

“…Among citrus crops, oranges (Citrus sinensis) are the most widely grown accounting for 70.7 million tons, followed by mandarins (Citrus reticulata) at 25.5 million tons, and lemons (Citrus limon), limes (Citrus latifolia) and grapefruit (Citrus paradisi) all accounting for 12.9 million tons (Ledesma-Escobar et al, 2015). Over two-thirds of the world's citrus fruits are produced in Brazil, China, India, Mexico, Spain, and the USA (Sataria and Karimia, 2018), and 33% is used for juice and essential oil manufacturing (Castro, 2014). The fruits are used for a variety of applications such as additives, cosmetic ingredients and chemoprophylactic drugs in the food, cosmetic and pharmaceutical industries, respectively (Lv et al, 2015).…”

Section: Citrus Pomacementioning

confidence: 99%

Fruit Pomaces as Functional Ingredients in Poultry Nutrition: A Review

2022

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Sustainable poultry intensification is economically constrained by several factors including high feed costs, which constitute more than 70% of total production costs. Functional feed ingredients such as fruit pomaces can be incorporated into poultry diets as natural sources of nutrients and biologically active substances to deliver sustainable production. Fruit pomaces are agro-industrial waste by-products that have no direct food value for humans. Their utilization as feed ingredients would reduce feed-food competitions, optimize poultry production systems, and promote environmental, economic, and social sustainability. Large quantities of fruit pomaces are generated and disposed in landfills or through incineration with little regard to the environment. Thus, their inclusion in poultry feeds could offer a long-term strategy to protect the environment. Valorising fruit pomaces to enhance poultry production would also contribute toward sustainable development goals and food security through the provision of affordable high-quality protein to the rapidly growing human population. Moreover, the use of fruit pomaces complements food production systems by ensuring that food animals are reared on human inedible feedstuffs. Thus, this review explores the nutritional composition and subsequent feeding values of various fruit pomaces, while examining their environmental benefits when used as feed ingredients in poultry nutrition. Furthermore, strategies that can be employed to negate the effect of anti-nutritional factors in the pomaces are presented. We postulate that the use of fresh or valorised fruit pomaces would improve poultry production and significantly reduce the amounts of waste destined for incineration and/or direct deposition in landfills.

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Towards a comprehensive exploitation of agrofood residues: Olive tree – olive oil as example

Cited by 13 publications

References 26 publications

Modern Extraction and Purification Techniques for Obtaining High Purity Food-Grade Bioactive Compounds and Value-Added Co-Products from Citrus Wastes

Modern Extraction and Purification Techniques for Obtaining High Purity Food-Grade Bioactive Compounds and Value-Added Co-Products from Citrus Wastes

Unravelling the Distribution of Secondary Metabolites in Olea europaea L.: Exhaustive Characterization of Eight Olive-Tree Derived Matrices by Complementary Platforms (LC-ESI/APCI-MS and GC-APCI-MS)

Fruit Pomaces as Functional Ingredients in Poultry Nutrition: A Review

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