Valorisation of table tomato crop by-products: Phenolic profiles and in vitro antioxidant and antimicrobial activities

Añibarro-Ortega, Mikel; Pinela, José; Ćirić, Ana; Martins, Valter; Rocha, Filomena; Sokóvić, Marina; Barata, Ana Maria; Carvalho, Ana Maria; Barros, Lillian; Ferreira, Isabel C.F.R.

doi:10.1016/j.fbp.2020.09.006

Cited by 40 publications

(21 citation statements)

References 46 publications

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“…These results were similar to those reported by other authors from tomato processing by-products using conventional extraction techniques (8-14%) but involving longer extraction times (more than 60 min) compared to MAE or UAE. In addition, it has to be considered that the obtained yields depend on different variables, such as tomato variety, origin, maturity and ripening state [69,70]. Under optimal extraction conditions, extraction yields of 11.0 ± 0.1% and 13.2 ± 0.2% for MAE and UAE, respectively, were obtained, showing UAE had the highest extraction yield.…”

Section: Extraction Yieldmentioning

confidence: 99%

Recovery of Antioxidants from Tomato Seed Industrial Wastes by Microwave-Assisted and Ultrasound-Assisted Extraction

Solaberrieta

Mellinas

Jiménez

et al. 2022

Foods

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Tomato seed (TS) wastes are obtained in large amounts from the tomato processing industry. In this work, microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) of antioxidant compounds from TS were optimized by using response surface methodology. The effect of MAE and UAE main extraction parameters was studied on total phenolic content (TPC) and antioxidant activity (DPPH) responses. Antioxidant, structural, morphological, and thermal properties of MAE and UAE extracts were evaluated. A great influence of ethanol concentration was observed in both extraction methods. Optimal MAE conditions were determined as 15 min, 80 °C, 63% ethanol and 80 mL, with a desirability value of 0.914, whereas 15 min, 61% ethanol and 85% amplitude (desirability = 0.952) were found as optimal conditions for UAE. MAE extracts exhibited higher TPC and antioxidant activity values compared to UAE (1.72 ± 0.04 and 1.61 ± 0.03 mg GAE g TS−1 for MAE and UAE, respectively). Thermogravimetric analysis (TGA) results suggested the presence of some high molecular weight compounds in UAE extracts. Chlorogenic acid, rutin and naringenin were identified and quantified by HPLC-DAD-MS as the main polyphenols found by MAE and UAE, showing MAE extracts higher individual phenolics content (1.11–2.99 mg 100 g TS−1). MAE and UAE have shown as effective green techniques for extracting bioactive molecules with high antioxidant activity from TS with high potential to be scaled-up for valorizing of TS industrial wastes.

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Section: Extraction Yieldmentioning

confidence: 99%

Recovery of Antioxidants from Tomato Seed Industrial Wastes by Microwave-Assisted and Ultrasound-Assisted Extraction

Solaberrieta

Mellinas

Jiménez

et al. 2022

Foods

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“…The high moisture content of the material decreases the life span and limits its applications since it can easily degrade [2]. Therefore, there are various studies on the valorization of FPW, e.g., biodegradable packaging material [5], biocomposite [6], bioactive compound extraction [7,8], biogas production, ethanol production, etc. The material can be valorized through microorganisms that have the ability to secrete diverse enzymes, i.e., filamentous fungi.…”

Section: Introductionmentioning

confidence: 99%

Enhancing or Inhibitory Effect of Fruit or Vegetable Bioactive Compound on Aspergillus niger and A. oryzae

Bulkan

Sitaresmi

Yudhanti

et al. 2021

JoF

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Fruit and vegetable processing wastes are global challenges but also suitable sources with a variety of nutrients for different fermentative products using bacteria, yeast or fungi. The interaction of microorganisms with bioactive compounds in fruit waste can have inhibitory or enhancing effect on microbial growth. In this study, the antimicrobial effect of 10 bioactive compounds, including octanol, ellagic acid, (−)-epicatechin, quercetin, betanin, ascorbic acid, limonene, hexanal, car-3-ene, and myrcene in the range of 0–240 mg/L on filamentous fungi Aspergillus oryzae and Aspergillus niger were investigated. These fungi were both found to be resistant to all compounds except octanol, which can be used as a natural antifungal agent, specifically against A. oryzae and A. niger contamination. On the contrary, polyphenols (quercetin and ellagic acid), ascorbic acid, and hexanal enhanced A. niger biomass yield 28%, 7.8%, 16%, and 6%, respectively. Furthermore, 240 mg/L car-3-ene was found to increase A. oryzae biomass yield 8%, while a 9% decrease was observed at lower concentration, 24 mg/L. Similarly, up to 17% decrease of biomass yield was observed from betanin and myrcene. The resistant nature of the fungi against FPW bioactive compounds shows the potential of these fungi for further application in waste valorization.

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“…Tomato by-products are a good source of chlorophylls and phenolic compounds with antioxidant and antimicrobial activities [ 38 ]. Martínez-Hernández et al [ 39 ] investigated the effects of lycopene microsphere based dipping solutions on the evolution of the physicochemical, microbial, and bioactive quality of fresh-cut apples during refrigerated storage.…”

Section: By-products Applied To Fresh-cut Producementioning

confidence: 99%

State-of-Art on the Recycling of By-Products from Fruits and Vegetables of Mediterranean Countries to Prolong Food Shelf Life

Nardella

Conte

Nobile

2022

Foods

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Annually, 1.3 billion tons of food are wasted and this plays a major role in increasing pollution. Food waste increases domestic greenhouse gas emissions mainly due to the gas emissions associated with its production. Fruit and vegetable industrial by-products occur in the form of leaves, peel, seeds, pulp, as well as a mixture of them and represent the most abundant food waste. The disposal of agricultural by-products costs a large amount of money under certain governmental regulations. However, fruit and vegetable by-products are rich in valuable bioactive compounds, thus justifying their use as food fortifier, active food packaging or as food ingredients to preserve food quality over time. The present review collects the most recent utilization carried out at lab-scale on Mediterranean fruit and vegetable by-products as valid components to prolong food shelf life, providing a detailed picture of the state-of-art of literature on the topic. Bibliographic research was conducted by applying many keywords and filters in the last 10 years. Several scientific findings demonstrate that by-products, and in particular their extracts, are effectively capable of prolonging the shelf life of dairy food, fresh-cut produce, meat and fish-based products, oil, wine, paste and bakery products. All of the studies provide clear advances in terms of food sustainability, highlight the potential of by-products as a source of bioactive compounds, and promote a culture in which foods are intended to receive a second useful life. The same final considerations were also included regarding the current situation, which still limits by-products diffusion. In addition, a conclusion on a future perspective for by-products recycling was provided. The most important efforts have to be conducted by research since only a multidisciplinary approach for an advantageous investigation could be an efficient method to promote the scale up of by-products and encourage their adoption at the industrial level.

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Valorisation of table tomato crop by-products: Phenolic profiles and in vitro antioxidant and antimicrobial activities

Cited by 40 publications

References 46 publications

Recovery of Antioxidants from Tomato Seed Industrial Wastes by Microwave-Assisted and Ultrasound-Assisted Extraction

Recovery of Antioxidants from Tomato Seed Industrial Wastes by Microwave-Assisted and Ultrasound-Assisted Extraction

Enhancing or Inhibitory Effect of Fruit or Vegetable Bioactive Compound on Aspergillus niger and A. oryzae

State-of-Art on the Recycling of By-Products from Fruits and Vegetables of Mediterranean Countries to Prolong Food Shelf Life

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