Submitted Successfully!
To reward your contribution, here is a gift for you: A free trial for our video production service.
Thank you for your contribution! You can also upload a video entry or images related to this topic.
Version Summary Created by Modification Content Size Created at Operation
1 In this entry, we showed that the large amounts of wastes generated by fruit processing industry represent a great origin of bioactive compounds having significant potential benefits for various applications in several industries. + 5234 word(s) 5234 2020-11-25 11:07:36 |
2 update layout and reference -2832 word(s) 2402 2020-12-02 03:51:09 | |
3 update definition Meta information modification 2402 2020-12-03 07:25:20 |

Video Upload Options

Do you have a full video?

Confirm

Are you sure to Delete?
Cite
If you have any further questions, please contact Encyclopedia Editorial Office.
Chaouch, M.A.; Benvenuti, S. Fruit by-Products. Encyclopedia. Available online: https://encyclopedia.pub/entry/3304 (accessed on 28 March 2024).
Chaouch MA, Benvenuti S. Fruit by-Products. Encyclopedia. Available at: https://encyclopedia.pub/entry/3304. Accessed March 28, 2024.
Chaouch, Mohamed Aymen, Stefania Benvenuti. "Fruit by-Products" Encyclopedia, https://encyclopedia.pub/entry/3304 (accessed March 28, 2024).
Chaouch, M.A., & Benvenuti, S. (2020, December 01). Fruit by-Products. In Encyclopedia. https://encyclopedia.pub/entry/3304
Chaouch, Mohamed Aymen and Stefania Benvenuti. "Fruit by-Products." Encyclopedia. Web. 01 December, 2020.
Fruit by-Products
Edit

Fruit by-Products deals with the bioactive compounds present in the by-products generated by the fruit processing industry with large amounts. These bioactive compounds are mainly dietary fibres, phenolic compounds, proteins and lipids. They have significant chemical, physical and biological properties which make fruits by-products a good source for new supplements in food products having important effect on intestinal function. 

Fruit by-Products Bioactive compounds Dietary fibres Phenolic compounds Proteins Lipids Food

1. Introduction

The significant progress made in the field of chemistry, biology and agriculture has enabled better exploitation of agro-resources. Food is not seen as a simple nourishment, but its beneficial or harmful effects for the organism, and its role in the prevention of cardiovascular and metabolic pathologies are taken into consideration. No less important for the consumer is the impact on the environment of food production, both in terms of energy and human resources used, and of residues generated by agronomic practices, transformation and conservation. In this context the recovery of waste from agro-resource processing industries is considered of notable importance not only for economic matters but also for environmental sustainability, and offers new opportunities for economic development in many sectors. Thus, the economic burden of recycling waste becomes the production of high value-added co-products intended for resale to the biomedical, food, cosmetics, chemistry and design packaging materials industries [1][2]. The use of agro-resources and their co-products is motivated by their abundance, their renewable nature, their biodegradability and the added value which must justify any industrial development. Indeed, agro-resources could offer a new source of raw materials in many fields.

Even if the current globalization of the market ensures the availability of fresh fruit throughout the year, a large part is subjected to different transformation processes in order to obtain new products satisfying the different current demands of consumers. Thus, it has been reported that about a third of the edible portion of food intended for human consumption is lost or wasted along the food chain, from initial production to final consumption [3][4]. The large quantity of residues produced by the food industry, in addition to being a great loss of valuable materials, also raises serious management problems from an economic and ecological point of view. To address these economic and ecological problems, the recovery of residues represents a promising solution to absorb millions of tons of waste material. The valorization of by-products from the food industry gives a second life to co-products and limits the use of conventional energy sources [5].

2. Bioactive Compounds from Fruit by-Products

Several researches have proven the presence of a wide range of bioactive compounds in various fruit industrial by-products which are essentially pomace, peels and seed fractions. These compounds consist mainly of carbohydrates (pectin, cellulose, hemicellulose…), secondary metabolites (phenolics, glycosides, alkaloids, gums, mucilage and volatile oils), lipids and proteins. Generally, seeds are rich in polyphenols and bioactive lipids whereas peels are considered as a rich source of dietary fibres [10][11]. Bioactive compounds are present in fruit by-products with various concentrations and combinations. These differences could be mainly related to the fruit variety, geographic location, maturation stage, as well as extraction parameters (solvent, extraction ratio, time and temperature) [9].

Several extraction techniques were carried out for the isolation of bioactive compounds from fruit by-products. For example, solid state fermentation (SSF) was applied for the extraction of polyphenolic antioxidants from grape skin [12] and bagasse [13] and for the isolation of ellagic acid from pomegranate Husks [14]. Citric acid was isolated from banana peel by SSF using Aspergillus niger [15], while pectin and limonene were extracted from orange peel through enzymatic and chemical hydrolysis [16]. Mango peels were subjected to autoclave treatment for the extraction of pectin and polyphenols [17]. The other processes that we can cite are ultrasound treatment (fatty acids and tocopherols from watermelon seeds) [18], microwave-assisted extraction (phenolic compounds from pitaya fruit peels) [19], steam explosion (limonene from orange peel) [20] and classic extraction with ethanol (phenolic antioxidants from avocado peel) [21] or n-hexane (antioxidant oils from melon seeds and carotenoids and anthocyanins from papaya peel) [22][23]. Another modern method for the isolation of bioactive compounds from fruit by-products is sub- and supercritical fluid extractions. This method was applied for the extraction of phenolic compounds, flavonoids, carotenoids, pectin, reducing sugars, lipids and proteins from several by-products such as citrus peels and pomace, pomegranate peels, apple pomace and seeds, grape pomace and seeds [24].

Plant bioactive metabolites exert pleiotropic effects by the modulation of multiple metabolic pathways through a variety of molecular targets. Previous studies revealed that dietary phenolic compounds displayed a pleiotropic behavior on key proteins, thus presenting beneficial effects in several chronic disorders which are related to oxidative stress, inflammation and aging. This is strongly related to the wide range of biological activities like antioxidant, antimicrobial, anti-inflammatory, anti-allergenic, anticancer and cardioprotective activities. Thus, it has been reported that natural phenolic compounds and their metabolites exerted significant effects on the main metabolic pathways involved in energy metabolism (the AMP-protein kinase AMPK and the mammalian target of rapamycin mTOR are the main regulators), as well as inflammatory response and aging (main regulators are the nuclear factor-erythroid 2 p45-related factor 2 (Nrf2) and sirtuins) [25][26]. For example, Marín-Aguila et al. (2013) described some nutraceutical compounds targeting AMPK pathways in cancer, cardiovascular disease, type 2 diabetes mellitus and neurodegenerative disease including phenolic acids, anthocyanins, stilbene, flavone, flavonol, alkaloids, lignan [26]. Thus, bioactive compounds isolated from fruit by-products showed a significant effect as bioingredients in functional foods as well as nutraceuticals in pharmaceutical and medicinal recipes. This was mainly due to their antioxidant, anti-inflammatory, antimicrobial, anti-allergenic, antithrombotic, anti-atherogenic, cardioprotective and vasodilatory capacities [11].

2.1. Phenolic Compounds

Various phenolic compounds were isolated such as hydroxybenzoic and hydroxycinnamic acids, flavonoids (flavonols, flavanones, flavones, flavanonols, isoflavones, flavanols, and anthocyanidins), lignans and stilbenes (Table 1). Many fruit wastes showed highest phenolic content, especially grape, pomegranate, apple and citrus varieties (orange, lemon).

Indeed, the interest accorded to these compounds was mainly related to their capacity to scavenge free radicals and to regulate the generation of free radicals in vivo, thus ensuring the prevention of oxidation reactions in food and cell damage. These characteristics allows them to replace synthetic preservatives [10].

For example, an important oxidative stability was found in the oil extracted from date seeds due to the higher phenolic content (about 19 mg GAE/g dry weight). This ensures the use of date seed oil as natural additive to other vegetable oils in order to improve its heat stability [27][28]. In addition, big amounts of seeds and peels residues are generated by the citrus industry. These residues constitute about 50% of the total fruit and are an important source of phenolic compounds. Also, it has been reported that the peels of many fruits, such as apples, peaches, pears, banana and pomegranate, have been found to contain highest content in phenolics than the edible portions [29].

Table 1. Content of phenolic compounds in some fruit by-products.

Fruit by-Product

TPC

Phenolic Compounds

References

Pomegranate peel

139.4 *

Punicalagin A, punicalagin B, catechin, gallic acid, ellagic acid

[30][31][32]

420.6 ***

Pomegranate pomace

134.8 **

Gallic acid, catechin, ellagic acid, rosmarinic acid, hesperidin, p-coumaric acid, chlorogenic acid

[33][34]

Rowanberry pomace

167.4 ****

Cyanidin, Chlorogenic acid, quercetin, kaempferol

[35][36]

Apple pomace

13.8 *

Hydroxycinnamic acids, Hydroxycinnamates, phloretin glycosides, quercetin glycosides, catechins, procyanidins

[37][38]

Apple peel

34.3 *

Gallic acid, caffeic acid, vanillic acid, catechin, epicatechin gallate, chlorogenic acids, phloridzin, rutin

[38][39]

Banana peel

29.2 *

Epicatechin, rutin, hydroxybenzoic acid, myricetin, ferulic acid, chlorogenic acid, gallic acid

[40]

Date by-products

4.4 *

Quercetin, luteolin, apigenin, chrysoeriol, kaempferol, isorhamnetin, malonyl derivatives

[41][42]

Elderberry pomace

4.7 *

Cyanidin, rutin, oleanolic acid, ursolic acid, linoleic acid

[43][44]

Grape juice by-product

23.4 *

Benzoic and hydroxycinnamic derivatives, catechins, flavanols, anthocyanins, tannins, proanthocyanidins

[45][46]

Grape pomace

142.1 *

Phenolic acids (ferulic, p-coumaric, caffeic, gallic, vanillic, p-hydroxybenzoic), flavanols (proanthocyanidins), flavonols (kaempferol, quercetin, myricetin), stilbenes (resveratrol, piceid, astringin), anthocyanins

[47][48]

Grape seed

74.0 *

Gallic acid, caftaric acid, catechin, epicatechin,

epicatechin gallate, procyanidins, resveratrol

[48][49][50]

Mango kernel

72.1 *

Gallates, gallotannins, gallic acid, ellagic acid and its derivatives

[48][51]

Orange by-product

4.21 *

Caffeic acid, Ferulic acid, p-Coumaric acid, Eriocitrin, Narirutin, Hesperidin, Neohesperidin

[52][53]

Orange peel

65.7 *

Caffeic acid, p-coumaric acid, naringin, kaempferol, neohesperidin, rutin

[54]

Orange pulp

22.3 *

Flavonone (Eriocitrin, Narirutin, Hesperidin, Didymin…), Flavone (Quercitrin, Nobiletin…), Kaemperol, Benzoic acids, Cinnamic acids, Chlorogenic acid,

[55]

Lemon peel

49.8 *

Caffeic acid, Coumaric acid, Ferulic acid, Sinapic acid

[56][57]

Passion fruit by-products

3.84 *

p-coumaric acid, Epicatechin

[52][58]

Guava by-product

19.9 *

Resveratrol, coumarin

[23]

Cherry by-product

91.3 *

Flavonoids, anthocyanidins, stilbenes, resveratrol, quercetin, gallic acid

[59]

* mg gallic acid eq./g extract DW; ** mg gallic acid eq./g liquid extract; *** mg tannic acid eq./g extract DW; **** mg catechin eq./g extract DW.

2.2. Dietary Fibres (DFs)

Over the last decades, there has been an increasing trend to recover dietary fibre (DF) compounds from industrial by-products. These compounds refer essentially to the sum of non-starch polysaccharides and lignin. Thus, it has been reported that fruit by-products are mainly composed of cellulose, hemicellulose, pectin, gums and lignin [10].

Table 2 illustrates some DF compounds isolated from various fruit by-products.

DF compounds can be obtained from the by-products of various food processing industry, such as the beverage, canning and juice industries. This latter probably produces the most important amounts of by-products, composed mainly by pomace and peels [60].

From a general aspect, the interest given to DF is strongly associated to their significant role in decreasing many health disorders. Cellulose, hemicellulose and lignin are well-known for water absorption and intestinal regulation, whereas pectin and gums showed important effects in cholesterol reducing and glucose regulation [61].

Table 2. Dietary fibre content in some fruit by-products.

Fruit by-Product

TDF (g/100 DW)

References

Apple Pomace

45.0

[62]

Apple Peel

43.9

[63]

Apple by product

75.8

[64]

Banana Peel

49.6

[40]

Orange Pomace

63.8

[65]

Orange Peel

48.7

[66]

Orange by-product

58.2

[52]

Passion fruit by-product

64.2

[52]

Guava by-product

89.8

[52]

Date seeds

73.5

[67]

Grape fruit by-product

67.2

[64]

Apricot by-product

72.3

[64]

Pomegranate Peel

56.2

[68]

Pomegranate pomace

43.5

[34]

The data reported refer to the dry weight, but the high amount of water in these by-products must be considered. The freeze-drying or spray-dry operations to remove water have to be considered because of their cost rather than preparing a concentrate with less energy consumption for the preparation.

Moreover, DFs showed widespread use in the food industry when they are incorporated into bakery products by enhancing the digestion, prolonging the freshness and retaining more water. They also improve the texture and provide a desirable resistance to melting of ice cream [61].

2.3. Proteins and Peptides

Proteins are important biomolecules for a good function of the human body, particularly to form muscles [29]. Thus, it has been reported that many health diseases are strongly related to protein deficiency such as Kwashiorkor, Marasmus (energy deficiency), mental disorders, organ failure, oedema and weakness immune system [69].

In more recent diets, especially aimed at athletes or for diseases related to diabetes and the cardiovascular system, increased protein intake plays an important role. It is also to be considered that a greater ecological awareness leads people more and more often to limit the consumption of meat, if not actually not to use it as is the case for vegan people.

The use of plants, fungi and their extracts as meat substitutes have become increasingly important in nutrition and satisfies the request for proteins and amino acids, essential for the regular human metabolism. Indeed, fruit by-products have been reported to be an important source of proteins and peptides (Table 3). These latter are generally obtained by the hydrolysis of proteins [10].

Table 3. Protein content in some fruit by-products.

Fruit by-Product

Protein (%)

References

Orange by-product

5.2

[52]

Passion fruit by-product

12.6

[52]

Guava by-product

2.1

[52]

Date seeds

6.0

[67]

Pomegranate peels

12.9

[70]

Pomegranate pomace

11.1

[34]

Apple Pomace

4.8

[71]

Apple Peel

3.2

[63]

Mango peel

4.3

[72]

Banana Peel

7.0

[73]

Orange juice by-product

18.9

[70]

Orange Pomace

9.8

[74]

Orange Peel

6.8

[75]

Citrus peel

4.5

[76]

Grape fruit by-product

5.8

[13]

In comparison with vegetables, it has been reported that the oil isolated from hempseeds is mainly composed of polyunsaturated fatty acids, particularly linoleic (ω-6) and α-linolenic (ω-3) acids, whereas globulin (edestin) and albumin were found to be the major proteins [77]. The by-product resulted from canola oil extraction (Canola meal) is very rich in proteins (up to 50%), whereas canola seeds contain about 26% of protein. The protein content of canola meal, which consists mainly of napin and cruciferin, permits its use for human food and animal feed [78].

Marcet et al. reported that raw rice bran and raw soybean contained high amounts of peptides, 75% and 50% of the total protein content, respectively, whereas the amount of recovered amino acids from these two by-products was 5% of the total protein content. Peptides were also isolated from soy pulp with a percentage of 35% from the total dry matter [79].

Leuk leaves showed high crude protein content (19.4% on dry matter basis) with a total amino acid content of 14.1% (mainly Leu and Lys, 11.6 and 8.2 mg/g dry matter, respectively), while protein content in parsley was 17.0% from dry matter in which the percentage of essential amino acid was 40%. The most abundant ones were Leu and Lys, 12.4 and 8.3 mg/g dry matter, respectively [80].

2.4. Lipids

Lipids, water-insoluble molecules, are in essential components for the human organism. They play  an important physiological and biochemical rolein the function of the human body, such as energy storage (fats and oils), structural components of biological membranes (phospholipids and sterols), electron carriers, enzyme cofactors, light-absorbing pigments, hydrophobic anchors for proteins and emulsifying agents in the digestive tract [81][82]. Besides their important nutritional role in the human diet, lipids are also exploited as food ingredients, thus improving texture, mouthfeel and flavour of new formulations [83]. Indeed, due the increasing demand for vegetable oils, the interest was oriented to the possibility of exploiting new oil sources with higher amount of polyunsaturated fatty acids. In this context, fruit by-products, particularly seeds, have been reported to be a potential alternative for lipids production. Several fatty acids were isolated from various fruit by-products such as linoleic acid, linolenic acid, palmitic acid, palmitoleic acid, oleic acid, lauric acid, myristic acid, stearic acid, lignoceric acid, arachidic acid, erucic acid [83].

Table 4 present the lipid content in various fruit by-products.

Table 4. Lipid content in some fruit by-products.

Fruit by-Product

Lipid (%)

References

Orange juice by-product

8.4

[70]

Pomegranate peel

3.2

[70]

Pomegranate by-product

4.0

[84]

Passion fruit by-product

8.0

[52]

Guava by-product

1.2

[52]

Apple Pomace

4.2

[85]

Apple Peel

10.1

[63]

Berry pomace

20.2

[36]

Grape fruit pomace

8.5

[86]

Banana Peel

2.0

[87]

Date seeds

8.8

[88]

Apple seeds were reported to contain significant amount of lipids (277 g oil/kg apple seeds), in which unsaturated fatty acids were the predominant (89 g/100 g oil). These lipids are mainly linoleic acid (51.2 g/100 g oil), whereas others are palmitic (10.5 g/100 g oil), linolenic (5.6 g/100 g oil), stearic (4.3 g/100 g oil) and oleic acids (4.1 g/100 g oil) [89]. Wild and cultivated berries seeds are also an important source of lipids (14% to 18% of dry matter). Their rich composition in α-linoleic acid and their high content of α- and γ-tocopherols allows them to be beneficial for balancing diet fatty acid composition and skin regeneration [90][91]. Plum seeds are rich in sterol esters and n-3 PUFA (omega-3) [90], whereas the main lipids in passion fruit seeds are stearic acid, palmitic acid, oleic acid and linoleic acid [92].

References

  1. Gontard, N.; Sonesson, U.; Birkved, M.; Majone, M.; Bolzonella, D.; Celli, A.; Angellier-Coussy, H.; Jang, G.-W.; Verniquet, A.; Broeze, J. A research challenge vision regarding management of agricultural waste in a circular bio-based economy. Rev. Env. Sci. Tec. 2018, 48, 614–654.
  2. Boccia, F.; Di Donato, P.; Covino, D.; Poli, A. Food waste and bio-economy: A scenario for the Italian tomato market. Clean. Prod. 2019, 227, 424–433.
  3. Pertes et gaspillages alimentaires dans le monde – Ampleur, causes et prévention. Rome, 2012.
  4. Salami, S.A.; Luciano, G.; O’Grady, M.N.; Biondi, L.; Newbold, C.J.; Kerry, J.P.; Priolo, A. Sustainability of feeding plant by-products: A review of the implications for ruminant meat production. Feed Sci. Tech. 2019, 251, 37–55.
  5. Lin, C.S.K.; Pfaltzgraff, L.A.; Herrero-Davila, L.; Mubofu, E.B.; Abderrahim, S.; Clark, J.H.; Koutinas, A.A.; Kopsahelis, N.; Stamatelatou, K.; Dickson, F. Food waste as a valuable resource for the production of chemicals, materials and fuels. Current situation and global perspective. Environ. Sci. 2013, 6, 426–464.
  6. Kusch-Brandt, S.; Mumme, J.; Nashalian, O.; Girotto, F.; Lavagnolo, M.C.; Udenigwe, C. Valorization of Residues From Beverage Production. In Processing and Sustainability of Beverages; Elsevier: Woodhead Publishing, Cambridge, UK, 2019; pp. 451–494.
  7. Hossain, A.; Yusoff, W.M.W.; Veettil, V.N. Bioethanol Production from Fruit Biomass as Bio-antiseptic and Bio-antifermenter: Its Chemical and Biochemical Properties. Appl. Sci. 2019, 19, 311–318.
  8. Majerska, J.; Michalska, A.; Figiel, A. A review of new directions in managing fruit and vegetable processing by-products. Trends Food Sci. Tech. 2019, 88, 207–219.
  9. Trigo, J.P.; Alexandre, E.M.; Saraiva, J.A.; Pintado, M.E. High value-added compounds from fruit and vegetable by-products–Characterization, bioactivities, and application in the development of novel food products. Rev. Food Sci. Nutr. 2020, 60, 1388–1416.
  10. Banerjee, J.; Singh, R.; Vijayaraghavan, R.; MacFarlane, D.; Patti, A.F.; Arora, A. Bioactives from fruit processing wastes: Green approaches to valuable chemicals. Food Chem. 2017, 225, 10–22.
  11. Ran, X.-l.; Zhang, M.; Wang, Y.; Adhikari, B. Novel technologies applied for recovery and value addition of high value compounds from plant byproducts: A review. Rev. Food Sci. Nutr. 2019, 59, 450–461.
  12. Martínez-Ávila, G.C.; Aguilera-Carbó, A.F.; Rodríguez-Herrera, R.; Aguilar, C.N. Fungal enhancement of the antioxidant properties of grape waste. Microbiol. 2012, 62, 923–930.
  13. Larios-Cruz, R.; Buenrostro-Figueroa, J.; Prado-Barragán, A.; Rodríguez-Jasso, R.M.; Rodríguez-Herrera, R.; Montañez, J.C.; Aguilar, C.N. Valorization of Grapefruit By-Products as Solid Support for Solid-State Fermentation to Produce Antioxidant Bioactive Extracts. Waste Biomass Valorization 2019, 10, 763–769.
  14. Sepúlveda, L.; Aguilera-Carbó, A.; Ascacio-Valdés, J.; Rodríguez-Herrera, R.; Martínez-Hernández, J.; Aguilar, C. Optimization of ellagic acid accumulation by Aspergillus niger GH1 in solid state culture using pomegranate shell powder as a support. Process Biochem. 2012, 47, 2199–2203.
  15. Kareem, S.; Rahman, R. Utilization of banana peels for citric acid production by Aspergillus niger. Biol. J. N. Am. 2013, 4, 384–387.
  16. John, I.; Muthukumar, K.; Arunagiri, A. A review on the potential of citrus waste for D-Limonene, pectin, and bioethanol production. J. Green Energy 2017, 14, 599–612.
  17. Rojas, R.; Alvarez-Pérez, O.B.; Contreras-Esquivel, J.C.; Vicente, A.; Flores, A.; Sandoval, J.; Aguilar, C.N. Valorisation of mango peels: Extraction of pectin and antioxidant and antifungal polyphenols. Waste Biomass Valorization 2020, 11, 89–98.
  18. Górnaś, P.; Rudzińska, M. Seeds recovered from industry by-products of nine fruit species with a high potential utility as a source of unconventional oil for biodiesel and cosmetic and pharmaceutical sectors. Crop. Prod. 2016, 83, 329–338.
  19. Ferreres, F.; Grosso, C.; Gil-Izquierdo, A.; Valentão, P.; Mota, A.T.; Andrade, P.B. Optimization of the recovery of high-value compounds from pitaya fruit by-products using microwave-assisted extraction. Food Chem. 2017, 230, 463–474.
  20. Forgács, G.; Pourbafrani, M.; Niklasson, C.; Taherzadeh, M.J.; Hováth, I.S. Methane production from citrus wastes: Process development and cost estimation. Chem. Technol. Biotechnol. 2012, 87, 250–255.
  21. Morais, D.R.; Rotta, E.M.; Sargi, S.C.; Schmidt, E.M.; Bonafe, E.G.; Eberlin, M.N.; Sawaya, A.C.; Visentainer, J.V. Antioxidant activity, phenolics and UPLC–ESI (–)–MS of extracts from different tropical fruits parts and processed peels. Food Res. Int. 2015, 77, 392–399.
  22. Bonesi, M.; Saab, A.; Tenuta, M.; Leporini, M.; Saab, M.; Loizzo, M.; Tundis, R. Screening of traditional Lebanese medicinal plants as antioxidants and inhibitors of key enzymes linked to type 2 diabetes. Plant Biosyst. 2020, 154, 656–662.
  23. Da Silva, L.M.R.; De Figueiredo, E.A.T.; Ricardo, N.M.P.S.; Vieira, I.G.P.; De Figueiredo, R.W.; Brasil, I.M.; Gomes, C.L. Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil. Food Chem. 2014, 143, 398–404.
  24. Gallego, R.; Bueno, M.; Herrero, M. Sub-and supercritical fluid extraction of bioactive compounds from plants, food-by-products, seaweeds and microalgae–An update. Analyt. Chem. 2019, 116, 198–213.
  25. Villegas-Aguilar, M.d.C.; Fernández-Ochoa, Á.; Cádiz-Gurrea, M.d.l.L.; Pimentel-Moral, S.; Lozano-Sánchez, J.; Arráez-Román, D.; Segura-Carretero, A. Pleiotropic biological effects of dietary phenolic compounds and their metabolites on energy metabolism, inflammation and aging. Molecules 2020, 25, 596–623.
  26. Marín-Aguilar, F.; Pavillard, L.E.; Giampieri, F.; Bullón, P.; Cordero, M.D. Adenosine monophosphate (AMP)-activated protein kinase: A new target for nutraceutical compounds. J. Mol. Sci. 2017, 18, 288–312.
  27. Golshan Tafti, A.; Panahi, B. Chemical composition of seed and seed oil from Iranian commercial date cultivars. Food Bioprocess Eng. 2019, 3, 1–8.
  28. Taha, E.; Abd-Elkarim, N.; Ahmed, Z. Date seed oil as a potential natural additive to improve oxidative stability of edible vegetable oils. J. Food Sci. 2019, 47, 105–113.
  29. Sagar, N.A.; Pareek, S.; Sharma, S.; Yahia, E.M.; Lobo, M.G. Fruit and vegetable waste: Bioactive compounds, their extraction, and possible utilization. Rev. Food Sci. Food Saf. 2018, 17, 512–531.
  30. Smaoui, S.; Hlima, H.B.; Mtibaa, A.C.; Fourati, M.; Sellem, I.; Elhadef, K.; Ennouri, K.; Mellouli, L. Pomegranate peel as phenolic compounds source: Advanced analytical strategies and practical use in meat products. Meat Sci. 2019, 158, 107914.
  31. Pal, J.; Raju, C.; Lakshmisha, I.; Pandey, G.; Raj, R.; Singh, R.R. Antioxidant activity of pomegranate peel extract and its effect on storage stability of cooked meat model system of indian mackerel (Rastrelliger Kanagurta) stored at 4±2 C. Cell. Arch. 2017, 17, 183–187.
  32. Basiri, S.; Shekarforoush, S.S.; Aminlari, M.; Akbari, S. The effect of pomegranate peel extract (PPE) on the polyphenol oxidase (PPO) and quality of Pacific white shrimp (Litopenaeus vannamei) during refrigerated storage. LWT Food Sci. Technol. 2015, 60, 1025–1033.
  33. Tavallali, H.; Bahmanzadegan, A.; Tavallali, V.; Rowshan, V. Phytochemical investigation of Punica granatum pomace: As source of bioactive and medicinal natural products. Med. Plant Res. 2020, 8, 1–13.
  34. Andrés, A.; Petrón, M.; Adámez, J.; López, M.; Timón, M. Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb patties. Meat Sci. 2017, 129, 62–70.
  35. Tańska, M.; Roszkowska, B.; Czaplicki, S.; Borowska, E.J.; Bojarska, J.; Dąbrowska, A. Effect of fruit pomace addition on shortbread cookies to improve their physical and nutritional values. Plant Food. Hum. Nutr. 2016, 71, 307–313.
  36. Reißner, A.M.; Al‐Hamimi, S.; Quiles, A.; Schmidt, C.; Struck, S.; Hernando, I.; Turner, C.; Rohm, H. Composition and physicochemical properties of dried berry pomace. Sci. Food Agr. 2019, 99, 1284–1293.
  37. Li, W.; Yang, R.; Ying, D.; Yu, J.; Sanguansri, L.; Augustin, M.A. Analysis of polyphenols in apple pomace: A comparative study of different extraction and hydrolysis procedures. Crop. Prod. 2020, 147, 112250.
  38. Du, G.; Zhu, Y.; Wang, X.; Zhang, J.; Tian, C.; Liu, L.; Meng, Y.; Guo, Y. Phenolic composition of apple products and by-products based on cold pressing technology. Food Sci. Tech. 2019, 56, 1389–1397.
  39. Ahmad, I.; Khalique, A.; Shahid, M.Q.; Ahid Rashid, A.; Faiz, F.; Ikram, M.A.; Ahmed, S.; Imran, M.; Khan, M.A.; Nadeem, M. Studying the Influence of Apple Peel Polyphenol Extract Fortification on the Characteristics of Probiotic Yoghurt. Plants 2020, 9, 77.
  40. Zhang, J.; Wang, J.; Wang, G.; Wang, C.; Huang, R. Extraction and characterization of phenolic compounds and dietary fibres from banana peel. Acta Aliment. 2019, 48, 525–537.
  41. Jridi, M.; Souissi, N.; Salem, M.B.; Ayadi, M.; Nasri, M.; Azabou, S. Tunisian date (Phoenix dactylifera) by-products: Characterization and potential effects on sensory, textural and antioxidant properties of dairy desserts. Food Chem. 2015, 188, 8–15.
  42. Abu-Reidah, I.M.; Gil-Izquierdo, Á.; Medina, S.; Ferreres, F. Phenolic composition profiling of different edible parts and by-products of date palm (Phoenix dactylifera) by using HPLC-DAD-ESI/MSn. Food Res. Int. 2017, 100, 494–500.
  43. Kitrytė, V.; Laurinavičienė, A.; Syrpas, M.; Pukalskas, A.; Venskutonis, P.R. Modeling and optimization of supercritical carbon dioxide extraction for isolation of valuable lipophilic constituents from elderberry (Sambucus nigra) pomace. J. CO2 Util. 2020, 35, 225–235.
  44. Waldbauer, K.; Seiringer, G.N.; Sykora, C.; Dirsch, V.M.; Zehl, M.; Kopp, B. Evaluation of Apricot, Bilberry, and Elderberry Pomace Constituents and Their Potential To Enhance the Endothelial Nitric Oxide Synthase (eNOS) Activity. ACS Omega 2018, 3, 10545–10553.
  45. Vital, A.C.P.; Santos, N.W.; Matumoto‐Pintro, P.T.; da Silva Scapim, M.R.; Madrona, G.S. Ice cream supplemented with grape juice residue as a source of antioxidants. J. Dairy Technol. 2018, 71, 183–189.
  46. Pezzini, V.; Agostini, F.; Smiderle, F.; Touguinha, L.; Salvador, M.; Moura, S. Grape juice by-products extracted by ultrasound and microwave-assisted with different solvents: A rich chemical composition. Food Sci. Biotechnol. 2019, 28, 691–699.
  47. Mendoza, L.; Navarro, F.; Melo, R.; Báez, F.; Cotoras, M. Characterization of Polyphenol Profile of Extracts Obtained From Grape Pomace And Synergistic Effect of These Extracts And Fungicides Against Botrytis Cinerea. Chil. Chem. Soc. 2019, 64, 4607–4609.
  48. Coman, V.; Teleky, B.-E.; Mitrea, L.; Martău, G.A.; Szabo, K.; Călinoiu, L.-F.; Vodnar, D.C. Bioactive potential of fruit and vegetable wastes. In Advances in Food and Nutrition Research; Elsevier: Academic Press, Cambridge, MA, USA, 2020; Volume 91, pp. 157–225.
  49. Jana, K.; Mantana, B.; Josef, B.; Pavel, H.; Jan, T.; Naděžda, V. Juices enriched with phenolic extracts from grapes. Czech J. Food Sci. 2018, 36, 261–267.
  50. Tian, Y.; Wang, Y.; Ma, Y.; Zhu, P.; He, J.; Lei, J. Optimization of subcritical water extraction of resveratrol from grape seeds by response surface methodology. Sci. 2017, 7, 321.
  51. Mutua, J.K.; Imathiu, S.; Owino, W. Evaluation of the proximate composition, antioxidant potential, and antimicrobial activity of mango seed kernel extracts. Food Sci. Nutr. 2017, 5, 349–357.
  52. Casarotti, S.N.; Borgonovi, T.F.; Batista, C.L.; Penna, A.L.B. Guava, orange and passion fruit by-products: Characterization and its impacts on kinetics of acidification and properties of probiotic fermented products. LWT Food Sci. Technol. 2018, 98, 69–76.
  53. Viuda‐Martos, M.; Fernandez‐Lopez, J.; Sayas‐Barbera, E.; Sendra, E.; Perez‐Alvarez, J.A. Physicochemical characterization of the orange juice waste water of a citrus by‐product. Food Process. Pres. 2011, 35, 264–271.
  54. Singh, B.; Singh, J.P.; Kaur, A.; Singh, N. Phenolic composition, antioxidant potential and health benefits of citrus peel. Food Res. Int. 2020, 132, 109114.
  55. Xi, W.; Zhang, Y.; Sun, Y.; Shen, Y.; Ye, X.; Zhou, Z. Phenolic composition of Chinese wild mandarin (Citrus reticulata Balnco.) pulps and their antioxidant properties. Crop. Prod. 2014, 52, 466–474.
  56. Sir Elkhatim, K.A.; Elagib, R.A.; Hassan, A.B. Content of phenolic compounds and vitamin C and antioxidant activity in wasted parts of Sudanese citrus fruits. Food Sci. Nutr. 2018, 6, 1214–1219.
  57. Khalil, M.; El-Wahed, A.; Shalaby, H.S.; Gaballa, A. Production of Feta Like Cheese Fortified With Pomegranate and Lemon Peels Extract as Natural Antioxidants. Zagazig J. Agr. Res. 2019, 46, 710–720.
  58. Selani, M.M.; Bianchini, A.; Ratnayake, W.S.; Flores, R.A.; Massarioli, A.P.; de Alencar, S.M.; Brazaca, S.G.C. Physicochemical, functional and antioxidant properties of tropical fruits co-products. Plant Food. Hum. Nutr. 2016, 71, 137–144.
  59. Yılmaz, F.M.; Görgüç, A.; Karaaslan, M.; Vardin, H.; Ersus Bilek, S.; Uygun, Ö.; Bircan, C. Sour cherry by-products: Compositions, functional properties and recovery potentials–a review. Rev. Food Sci. Nutr. 2019, 59, 3549–3563.
  60. Garcia-Amezquita, L.E.; Tejada-Ortigoza, V.; Serna-Saldivar, S.O.; Welti-Chanes, J. Dietary fiber concentrates from fruit and vegetable by-products: Processing, modification, and application as functional ingredients. Food Bioprocess Tech. 2018, 11, 1439–1463.
  61. Maurya, A.K.; Pandey, R.K.; Rai, D.; Porwal, P.; Rai, D.C. Waste product of fruits and vegetables processing as a source of dietary fibre: A review. Trends Biosci. 2015, 8, 5129–5140.
  62. Zlatanović, S.; Ostojić, S.; Micić, D.; Rankov, S.; Dodevska, M.; Vukosavljević, P.; Gorjanović, S. Thermal behaviour and degradation kinetics of apple pomace flours. Acta 2019, 673, 17–25.
  63. Nakov, G.; Brandolini, A.; Hidalgo, A.; Ivanova, N.; Jukić, M.; Komlenić, D.K.; Lukinac, J. Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies. Food Sci. Technol. Int. 2020, 26 (7), 574-582.
  64. Ayar, A.; Siçramaz, H.; Öztürk, S.; Öztürk Yilmaz, S. Probiotic properties of ice creams produced with dietary fibres from by‐products of the food industry. J. Dairy Technol. 2018, 71, 174–182.
  65. Huang, Y.-L.; Ma, Y.-S.; Tsai, Y.-H.; Chang, S.K. In vitro hypoglycemic, cholesterol-lowering and fermentation capacities of fiber-rich orange pomace as affected by extrusion. J. Biol. Macromol. 2019, 124, 796–801.
  66. Garcia-Amezquita, L.E.; Tejada-Ortigoza, V.; Pérez-Carrillo, E.; Serna-Saldívar, S.O.; Campanella, O.H.; Welti-Chanes, J. Functional and compositional changes of orange peel fiber thermally-treated in a twin extruder. LWT Food Sci. Technol. 2019, 111, 673–681.
  67. Mrabet, A.; Hammadi, H.; Rodríguez-Gutiérrez, G.; Jiménez-Araujo, A.; Sindic, M. Date Palm Fruits as a Potential Source of Functional Dietary Fiber: A Review. Food Sci. Technol. Res. 2019, 25, 1–10.
  68. Essa, R.; Mohamed, E. Improvement of functional and technological characteristics of spaghetti by the integration of pomegranate peels powder. J. Food Tech. 2018, 13, 1–7.
  69. Khan, A.; Khan, S.; Jan, A. Health complication caused by protein deficiency. Food Sci. Nutr. 2017, 1, 645–647.
  70. Ververi, M.; Goula, A.M. Pomegranate peel and orange juice by-product as new biosorbents of phenolic compounds from olive mill wastewaters. Eng. Process. Process Intensification 2019, 138, 86–96.
  71. Morales-Contreras, B.; Wicker, L.; Rosas-Flores, W.; Contreras-Esquivel, J.; Gallegos-Infante, J.; Reyes-Jaquez, D.; Morales-Castro, J. Apple pomace from variety “Blanca de Asturias” as sustainable source of pectin: Composition, rheological, and thermal properties. LWT Food Sci. Technol. 2020, 117, 108641.
  72. Deng, Z.; Pan, Y.; Chen, W.; Chen, W.; Yun, Y.; Zhong, Q.; Zhang, W.; Chen, H. Effects of cultivar and growth region on the structural, emulsifying and rheological characteristic of mango peel pectin. Food Hydrocolloid. 2020, 103, 105707.
  73. Gurumallesh, P.; Ramakrishnan, B.; Dhurai, B. A novel metalloprotease from banana peel and its biochemical characterization. J. Biol. Macromol. 2019, 134, 527–535.
  74. Kırbaş, Z.; Kumcuoglu, S.; Tavman, S. Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties. Food Sci. Tech. 2019, 56, 914–926.
  75. Lachos-Perez, D.; Baseggio, A.M.; Torres-Mayanga, P.C.; Ávila, P.F.; Tompsett, G.; Marostica, M.; Goldbeck, R.; Timko, M.T.; Rostagno, M.; Martinez, J. Sequential subcritical water process applied to orange peel for the recovery flavanones and sugars. Supercrit. Fluid. 2020, 160, 104789.
  76. Iftikhar, M.; Wahab, S.; ul Haq, N.; Malik, S.N.; Amber, S.; Taran, N.U.; Rehman, S.U. 12. Utilization of citrus plant waste (peel) for the development of food product. Pure Appl. Biol. 2019, 8, 1991–1998.
  77. Wang, Q.; Xiong, Y.L. Processing, nutrition, and functionality of hempseed protein: A review. Rev. Food Sci. Food Saf. 2019, 18, 936–952.
  78. Dhillon, G.S. Protein Byproducts: Transformation from Environmental Burden Into Value-Added Products; Academic Press: : Cambridge, MA, USA, 2016.
  79. Marcet, I.; Álvarez, C.; Paredes, B.; Díaz, M. The use of sub-critical water hydrolysis for the recovery of peptides and free amino acids from food processing wastes. Review of sources and main parameters. Waste Manag. 2016, 49, 364–371.
  80. Prandi, B.; Faccini, A.; Lambertini, F.; Bencivenni, M.; Jorba, M.; Van Droogenbroek, B.; Bruggeman, G.; Schöber, J.; Petrusan, J.; Elst, K. Food wastes from agrifood industry as possible sources of proteins: A detailed molecular view on the composition of the nitrogen fraction, amino acid profile and racemisation degree of 39 food waste streams. Food Chem. 2019, 286, 567–575.
  81. Baeza-Jiménez, R.; López-Martínez, L.X.; García-Varela, R.; García, H.S. Lipids in Fruits and Vegetables: Chemistry and Biological Activities. Fruit Vegetable Phytochem. Chem. Hum. Health 2017, 2, 423.
  82. Yahia, E.M. Postharvest physiology and biochemistry of fruits and vegetables. In Postharvest Physiology and Biochemistry of Fruits and Vegetables, 1st ed.; Yahia, E.M.; Carrillo-López, A., Eds.; Woodhead Publishing: Duxford, UK, 2019; pp. 1–17.
  83. Raihana, A.N.; Marikkar, J.; Amin, I.; Shuhaimi, M. A review on food values of selected tropical fruits’ seeds. J. Food Prop. 2015, 18, 2380–2392.
  84. Natalello, A.; Priolo, A.; Valenti, B.; Codini, M.; Mattioli, S.; Pauselli, M.; Puccio, M.; Lanza, M.; Stergiadis, S.; Luciano, G. Dietary pomegranate by-product improves oxidative stability of lamb meat. Meat Sci. 2020, 162, 108037.
  85. Lyu, F.; Luiz, S.F.; Azeredo, D.R.P.; Cruz, A.G.; Ajlouni, S.; Ranadheera, C.S. Apple pomace as a functional and healthy ingredient in food products: A Review. Processes 2020, 8, 319.
  86. Bender, A.B.B.; Speroni, C.S.; Moro, K.I.B.; Morisso, F.D.P.; dos Santos, D.R.; da Silva, L.P.; Penna, N.G. Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate. LWT Food Sci. Technol. 2020, 117, 108652.
  87. Martínez-Trujillo, M.A.; Bautista-Rangel, K.; García-Rivero, M.; Martínez-Estrada, A.; Cruz-Díaz, M.R. Enzymatic saccharification of banana peel and sequential fermentation of the reducing sugars to produce lactic acid. Biosyst. Eng. 2020, 43, 413–427.
  88. Ahmad A.; Imtiaz H. Chemical Composition of Date Pits: Potential to Extract and Characterize the Lipid Fraction. In: Naushad M.; Lichtfouse E. (eds) Sustainable Agriculture Reviews, 34, Springer, Cham,  2019, pp. 55-77.
  89. Yukui, R.; Wenya, W.; Rashid, F.; Qing, L. Fatty acids composition of apple and pear seed oils. J. Food Prop. 2009, 12, 774–779.
  90. Ben-Othman, S.; Jõudu, I.; Bhat, R. Bioactives from agri-food wastes: Present insights and future challenges. Molecules 2020, 25, 510.
  91. Mildner-Szkudlarz, S.; Różańska, M.; Siger, A.; Kowalczewski, P.Ł.; Rudzińska, M. Changes in chemical composition and oxidative stability of cold-pressed oils obtained from by-product roasted berry seeds. LWT Food Sci. Technol. 2019, 111, 541–547.
  92. Regis, S.A.; Resende, E.D.d.; Antoniassi, R. Oil quality of passion fruit seeds subjected to a pulp-waste purification process. Rural 2015, 45, 977–984.
More
Information
Contributors MDPI registered users' name will be linked to their SciProfiles pages. To register with us, please refer to https://encyclopedia.pub/register : ,
View Times: 1.6K
Revisions: 3 times (View History)
Update Date: 03 Dec 2020
1000/1000