Valorization of agro-food by-products and their potential therapeutic applications

Mármol, Inés; Medina-Quero, Javier; Ibarz, Raquel; Ferreira-Santos, Pedro; Teixeira, J. A.; Rocha, Cristina M. R.; Pérez-Fernández, Marta; García-Juiz, Sandra; Osada, Jesús; Martı́n-Belloso, Olga; Rodríguez-Yoldi, María Jesús

doi:10.1016/j.fbp.2021.06.003

Cited by 36 publications

(21 citation statements)

References 69 publications

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“…The protein content was more than 10 g/100 g dw in cucumber, red pepper, and artichoke DFCs and less than 10 g/100 g dw in carrot DFCs ( Table 1 ). Previous studies have reported similar values for cucumber, red pepper, and artichoke DFC [ 26 , 41 ]. According to EU regulations, artichoke, red pepper, and cucumber DFCs are a good source of protein as they have more than 12% protein of the total content.…”

Section: Resultssupporting

confidence: 59%

“…In raw red pepper, Vega-Gálvez et al [ 40 ] reported 1.2 g/100 g of TDF of fresh weight. Regarding the amount of TDF in DFCs, Grigelmo-Miguel & Martín-Belloso [ 26 ] reported 58.8 g/100 g dw of TDF for artichoke DFC, and Mármol et al [ 41 ] reported values of 22.48 g/100 g dw of TDF for cucumber DFC and 19.95 g/100 g dw of TDF for red pepper DFCs. Therefore, there is no clear relationship in TDF concentration between fresh products and DFCs, and between the TDF reported for DFCs.…”

Section: Resultsmentioning

confidence: 99%

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Physicochemical Properties and Bioaccessibility of Phenolic Compounds of Dietary Fibre Concentrates from Vegetable By-Products

Vaz

Odriozola-Serrano

Oms‐Oliu

et al. 2022

Foods

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The agro-food industry generates a large volume of by-products, whose revaluation is essential for the circular economy. From these by-products, dietary fibre concentrates (DFCs) can be obtained. Therefore, the objective of this study was to characterise (a) the proximal composition by analysing soluble, insoluble and total Dietary Fibre (DF), (b) the physicochemical properties, and (c) the phenolic profile of artichoke, red pepper, carrot, and cucumber DFCs. In addition, the bioaccessibility of phenolic compounds was also evaluated after in vitro gastrointestinal and colonic digestions. The results showed that the DFCs had more than 30 g/100 g dw. The water holding and retention capacity of the DFCs ranges from 9.4 to 18.7 g of water/g. Artichoke DFC presented high concentration of phenolic compounds (8340.7 mg/kg) compared to the red pepper (304.4 mg/kg), carrot (217.4 mg/kg) and cucumber DFCs (195.7 mg/kg). During in vitro gastrointestinal digestion, soluble phenolic compounds were released from the food matrix, chlorogenic acid, the principal compound in artichoke and carrot DFCs, and hesperetin-7-rutinoside in red pepper cucumber DFCs. Total phenolic content decreased after in vitro colonic digestion hence the chemical transformation of the phenolic compounds by gut microbiota. Based on the results, DFCs could be good functional ingredients to develop DF-enriched food, reducing food waste.

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Section: Resultssupporting

confidence: 59%

Section: Resultsmentioning

confidence: 99%

Physicochemical Properties and Bioaccessibility of Phenolic Compounds of Dietary Fibre Concentrates from Vegetable By-Products

Vaz

Odriozola-Serrano

Oms‐Oliu

et al. 2022

Foods

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“…The FE samples showed statistically higher values of these compounds. These minerals can neutralize the acidic effects of low-pH foods in the diet [ 32 ]. It is noteworthy that the calcium content of the tested fruit waste (491.1 and 434.5 mg/100 g for FE and FL, respectively) was in the range of that found for 100 g of soft cheese, which contains an average of 470 mg of calcium according to the Spanish Food Composition Database [ 33 ].…”

Section: Resultsmentioning

confidence: 99%

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

Esteban-Lustres

Sanz

Domı́nguez

et al. 2022

Foods

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This work deals with the valorization of fruit industrial processing waste pretreated with two dehydration methods, air oven and lyophilization. Ultrasound-assisted extraction using a sonication probe was selected to recover the high-value fractions. A battery of experiments following a Box–Behnken design was planned to evaluate the effect of the ultrasound amplitude, extraction duration, and temperature on the yield, protein content, phenolic content, and antiradical capacity of the soluble extracts. Operating at a fixed frequency (24 kHz) and solid:water ratio (1:15), the models predicted (significance degree >95%) the maximum extraction conditions of 69.7% amplitude, 53.43 °C, and 12 min for conventionally dehydrated fruit waste. Under these processing conditions, 52.6% extraction yield was achieved, with a protein content of 0.42 mg/g, total phenolic content of 116.42 mg GAE/g, and antioxidant capacity of 44.95 mg Trolox/g. Similar yields (53.95%) and a notably higher protein content (0.69 mg/g), total phenolic content (135.32 mg GAE/g), and antioxidant capacity (49.52 mg Trolox/g) were identified for lyophilized fruit waste. This treatment required a longer dehydration pretreatment duration (double), higher ultrasound amplitude (80%), and higher extraction temperature (70 °C), but shorter extraction time (4 min). These outcomes highlighted the important impact of the dehydration method on the valorization of the tested waste, with conventional drying saving costs, but the lyophilization procedure enhancing the bioactive features of the waste.

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“…There are several studies that confirm that artichoke wastes are rich in bioactive compounds such as inulin, phenolic compounds, and sugars [8]. Conidi et al (2014) proposed an integrated process based on membrane technology for the recovery of phenolic compounds and sugars.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Ionic Exchange and Macroporous Resins for Their Application on the Separation and Recovery of Chlorogenic Acid from the Wastewater of Artichoke Blanching

Rodriguez-Lopez

Reig

Mayor³

et al. 2021

Sustainability

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Food wastes have traditionally been considered as dead-end materials; however, recent international, national, and regional policies strongly promote the use of these wastes as potential resources. This change of perception considers the need for sustainable exploitation of natural resources. In this context, artichoke processing produces high amounts of wastewaters, and specifically, wastewaters from the artichoke blanching step present a high content of valuable biocomponents such as carbohydrates and phenolic compounds (e.g., chlorogenic acid, 1700 ppm). In this work, the recovery of chlorogenic acid by applying sorption processes was studied. Five resins were tested, and it was found that the resin XAD 7 HP presented the best total adsorption-desorption yield (72.8%) at 20 °C. It was also found that there was a strong variation of the adsorption ratio depending on solution pH (3–7). Four models of isotherms were applied to the adsorption processes, and the Langmuir isotherm better explained the adsorption behavior. The kinetic study showed that the adsorption and desorption of chlorogenic acid followed a pseudo-second order model where the kinetic constant depended on the adsorbate concentration. In addition, it was found that the sorption process was controlled by more than just the intraparticle diffusion mechanism.

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Valorization of agro-food by-products and their potential therapeutic applications

Cited by 36 publications

References 69 publications

Physicochemical Properties and Bioaccessibility of Phenolic Compounds of Dietary Fibre Concentrates from Vegetable By-Products

Physicochemical Properties and Bioaccessibility of Phenolic Compounds of Dietary Fibre Concentrates from Vegetable By-Products

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

Characterization of Ionic Exchange and Macroporous Resins for Their Application on the Separation and Recovery of Chlorogenic Acid from the Wastewater of Artichoke Blanching

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