Utilization of Agricultural By-products: Bioactive Properties and Technological Applications

Brito, T.B.N.; Ferreira, Mariana Simões Larraz; Fai, Ana Elizabeth Cavalcante

doi:10.1080/87559129.2020.1804930

Cited by 29 publications

(25 citation statements)

References 146 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The 2030 agenda for the United Nations sustainable development goals (SDGs) set food waste reduction targets (SDG 12) [9]. Due to this, several countries have adopted strategies to move toward a circular economy, where the food supply chain must take care of its by-products and food waste [10]. Because fruit by-products are considered food waste, their economic value is low [2].…”

Section: Introductionmentioning

confidence: 99%

Recovery of Bioactive Compounds from Pomegranate (Punica granatum L.) Peel Using Pressurized Liquid Extraction

García

Fredes

Cea

et al. 2021

Foods

View full text Add to dashboard Cite

Pressurized liquid extraction (PLE) is a clean and environmentally friendly alternative for the recovery of bioactive compounds from fruit by-products. Herein we focused on PLE for the extraction of bioactive compounds from pomegranate peel using a combination of pressurized water and ethanol. The main aim was to determine the optimal PLE conditions, i.e., ethanol percentage and process temperature, to obtain a pomegranate peel extract (PPE) with maximum total phenolic content (TPC), punicalagin content, and antimicrobial activity (AMA). The experimental design was conducted using a central composite design with axial points. Response surface methodology was applied to optimize the response variables using the desirability function. Multiple response optimization indicated a process temperature of 200 °C and ethanol of 77% as optimal conditions. The TPC and the punicalagin content of PPE-PLE obtained under optimal conditions were 164.3 ± 10.7 mg GAE/g DW and 17 ± 3.6 mg/g DW, respectively. Our findings support the efficacy of PLE on TPC recovery but not in punicalagin recovery. The AMA against S. aureus was 14 mm. The efficacy of PPE-PLE in food applications must continue to be studied in order to achieve adequate information on its potential for developing new food additives.

show abstract

Section: Introductionmentioning

confidence: 99%

Recovery of Bioactive Compounds from Pomegranate (Punica granatum L.) Peel Using Pressurized Liquid Extraction

García

Fredes

Cea

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Agricultural by-products are getting more attention from many researchers and food manufacturers by converting the by-product into food. By-products of vegetables and plants are normally discarded after harvesting or processing as it is not usually used in food production [1]. Several studies reported on the production of food products using byproducts and proved that it could improve the food's nutritional value and dietary fiber [2]- [5].…”

Section: Introductionmentioning

confidence: 99%

Utilization of Banana Peel Flour in Biscuit Making as Wheat Flour Substitute

Khatun¹,

Ahmed

Hossain³

et al. 2021

EJFOOD

View full text Add to dashboard Cite

The production of biscuits utilizing ripe banana peel flour (BPF) as a wheat flour (WF) alternative is presented in this study. Locally available Sabri banana peel was dried into a cabinet dryer at 65⁰C for 8 hours. The dried peel then turned into powder and sieved. The flours used in the preparation of the biscuits were analyzed for proximate composition. BPF contained a higher amount of fat compared to WF. Five samples of biscuits S1, S2, S3, S4, and S5 substituting WF with 0, 5, 10, 20, and 30% BPF in the standard biscuits were prepared S1 denoted the control sample adding no BPF. The proximate composition and sensory quality of the produced biscuits were tested. All of the biscuit samples had greater weights than the control biscuit. In comparison to the control biscuit, BPF enriched biscuits had reduced diameter. Biscuits made with 10% BPF had a greater spread ratio than those made with other ingredients. The moisture, protein, fat, and total sugar content of biscuit samples were found in the range of 4.05-5.32%, 6.60-9.00%, 10.00-10.32%, and 17.00-25.00%, respectively. A sharp decrease in protein content was observed with the increase of BPF in the biscuits. A slight increase of fat was observed in the BPF substituted biscuits. The ash content in the control sample was 1.5%, and that in the banana peel substituted samples ranged from 1.80% to 2.0%. BPF substitution showed a downward trend in terms of color, flavor, texture, and general acceptability. The panelists rated sample S1 as having the highest overall acceptability. Among the BPF-containing biscuits, sample S2 had the best overall acceptance, followed by samples S3, S4, and S5. In terms of general acceptability, however, there are no notable variations between samples S2 and S3. According to sensory analysis, quality BPF biscuits may be prepared by replacing up to 10% of the WF with BPF.

show abstract

“…Além disso, na indústria de alimentos há geração de cerca de 140 bilhões de toneladas de resíduos anualmente (Zuin & Ramin, 2018). Esses resíduos são, na maioria das vezes, subutilizados, embora apresentem uma (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v10i9.18278 rica e heterogênea composição química (Jiménez-Moreno et al, 2020;Fidelis et al, 2019), apresentando significativos teores de proteínas, lipídios, amido, fibras alimentares, micronutrientes e bioativos (Brito, Ferreira & Fai, 2020;Faustino et al, 2019;Banerjee et al, 2017).…”

Section: Perda E Desperdício De Alimentos: Importância Do Aproveitamento De Resíduos Vegetaisunclassified

“…A formação de filmes a partir de resíduos alimentares vegetais ocorre devido à presença de polímeros naturais nessas matrizes, tais como amido, gelatina/proteína e compostos lignocelulósicos (Acquavia et al, 2021;Brito, Ferreira & Fai, 2020), sendo o amido um dos biopolímeros mais representativos para o mercado de bioplásticos (Shen et al, 2020). Ademais, o uso desses resíduos ricos em componentes com atividade antimicrobiana e antioxidante, na formulação de filmes biodegradáveis, pode expandir a aplicabilidade para a produção de embalagem ativa de alimentos visto que essas embalagens ativas podem atuar como veículo para carrear compostos bioativos que possivelmente irão interagir com o alimento embalado, incrementando sua qualidade nutricional e prolongando sua vida de prateleira (Soofi et al, 2021;Bhardwaj, Alam & Talwar, 2019).…”

Section: Introductionunclassified

Filmes biodegradáveis e agentes de reforço vegetais: Um enfoque em estudos brasileiros sob a ótica da economia circular

Matheus

Satoriva

Barone

et al. 2021

RSD

Self Cite

View full text Add to dashboard Cite

Antropoceno é a era geológica atual, na qual profundas mudanças ambientais no planeta estão ocorrendo por influência das atividades humanas. Dentre outros aspectos, alguns que corroboram para este cenário são o sistema de produção de alimentos, incluindo o impacto das perdas de alimentos e a geração de resíduos agroindustriais, bem como o consumo e o descarte de plásticos em larga escala, com especial atenção aos materiais com um ciclo de vida curto, a exemplo das embalagens de alimentos. Como consequência, percebe-se uma demanda crescente por embalagens de fontes renováveis e biodegradáveis e, que dessa forma, contribuam para agregar valor e minimizar a perda de alimentos, aumentando sua vida útil e seu valor funcional. Uma alternativa que vem sendo explorada para melhorar as propriedades mecânicas, térmicas e de barreira de filmes é o uso de nanopartículas que, devido a escala nanométrica, fornecem aos filmes características aprimoradas, como maior tensão na ruptura e módulo de elasticidade e menor permeabilidade ao vapor de água quando comparado com filmes biodegradáveis sem o nanoreforço. As nanopartículas podem também ser produzidas a partir de resíduos agroindustriais, como cascas de banana, mandioca, milho, bagaço de uva, semente de manga e resíduos de caju. Assim, esta revisão tem como objetivo discutir criticamente o atual estado da arte e as tendências futuras sobre valorização de vegetais e seus resíduos por meio do desenvolvimento de filmes e embalagens de alimentos mais sustentáveis, com maior enfoque em estudos produzidos por Universidades e outras instituições de pesquisa brasileiras usando matéria-prima nacional.

show abstract

Utilization of Agricultural By-products: Bioactive Properties and Technological Applications

Cited by 29 publications

References 146 publications

Recovery of Bioactive Compounds from Pomegranate (Punica granatum L.) Peel Using Pressurized Liquid Extraction

Recovery of Bioactive Compounds from Pomegranate (Punica granatum L.) Peel Using Pressurized Liquid Extraction

Utilization of Banana Peel Flour in Biscuit Making as Wheat Flour Substitute

Filmes biodegradáveis e agentes de reforço vegetais: Um enfoque em estudos brasileiros sob a ótica da economia circular

Contact Info

Product

Resources

About