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 -- 3106 2023-05-18 03:27:55 |
2 Format correct Meta information modification 3106 2023-05-18 08:52:32 |

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.
Nirmal, N.P.; Khanashyam, A.C.; Mundanat, A.S.; Shah, K.; Babu, K.S.; Thorakkattu, P.; Al-Asmari, F.; Pandiselvam, R. Application of Bioactive Compounds in the Food Industry. Encyclopedia. Available online: https://encyclopedia.pub/entry/44462 (accessed on 15 October 2024).
Nirmal NP, Khanashyam AC, Mundanat AS, Shah K, Babu KS, Thorakkattu P, et al. Application of Bioactive Compounds in the Food Industry. Encyclopedia. Available at: https://encyclopedia.pub/entry/44462. Accessed October 15, 2024.
Nirmal, Nilesh Prakash, Anandu Chandra Khanashyam, Anjaly Shanker Mundanat, Kartik Shah, Karthik Sajith Babu, Priyamvada Thorakkattu, Fahad Al-Asmari, Ravi Pandiselvam. "Application of Bioactive Compounds in the Food Industry" Encyclopedia, https://encyclopedia.pub/entry/44462 (accessed October 15, 2024).
Nirmal, N.P., Khanashyam, A.C., Mundanat, A.S., Shah, K., Babu, K.S., Thorakkattu, P., Al-Asmari, F., & Pandiselvam, R. (2023, May 18). Application of Bioactive Compounds in the Food Industry. In Encyclopedia. https://encyclopedia.pub/entry/44462
Nirmal, Nilesh Prakash, et al. "Application of Bioactive Compounds in the Food Industry." Encyclopedia. Web. 18 May, 2023.
Application of Bioactive Compounds in the Food Industry
Edit

The fruit production and processing sectors produce tremendous amounts of by-products and waste that cause significant economic losses and an undesirable impact on the environment. The effective utilization of these fruit wastes can help to reduce the carbon footprint and greenhouse gas emissions, thereby achieving sustainable development goals. These by-products contain a variety of bioactive compounds, such as dietary fiber, flavonoids, phenolic compounds, antioxidants, polysaccharides, and several other health-promoting nutrients and phytochemicals. These bioactive compounds can be extracted and used as value-added products in different industrial applications. The bioactive components extracted can be used in developing nutraceutical products, functional foods, or food additives.

fruit waste bioactive compounds food fortification food preservation

1. Bioactive Compounds from Fruit Waste

Fruit wastes and/or by-products that food agro-industries accumulate are typically made up of underutilized residual biomasses that are rich in various bioactive functional components [1]. Fruit wastes have been researched for the extraction of phenolic compounds, dietary fibers, and other bioactive substances, as they are rich sources of phytochemicals. Peels, pomace, and seed fractions make up the majority of fruit by-products, and they have the potential to be a decent source of bioactive compounds with high added value, such as proteins, dietary fibers, polysaccharides, flavor compounds, and phytochemicals [2]. As a starting point for additional research into the usage of these compounds, researchers and food manufacturers frequently examine the bioactive compounds found in various fruit parts. Therefore, scientific evidence showing the abundance of beneficial components in various fruit parts justifies the consumption of fruit waste in food applications, while also reducing its environmental impact. Studies have shown that sizeable levels of essential nutrients and phytochemicals are available in the peels, seeds, and other parts that are not often utilized, even though most people only eat the pulp of fruits [3]. In contrast to banana peels, which primarily contain gallocatechin, catechin, and epicatechin, the peels of avocado and custard apples have large concentrations of condensed tannins and flavonoids, including procyanidins [3]. However, the predominant compounds found in banana peels are gallocatechin, epicatechin, and catechin [3]. Peels of Prunus cultivars, including the nectarine, apricot, and peach, are abundant in hydroxycinnamates and flavan-3-ols, which may have antioxidant properties [3]. Onion peel is reported to be rich source of flavonoids, including athocyanins, kaempferol, and quercetin derivatives (quercetin diglucoside, quercetin aglycone, and quercetin 4-O-glucoside) [4][5]. Phenolic compounds are secondary metabolites that are among the major classes of significant bioactive compounds with wide-ranging biological effects. In their basic structure, they have one or more aromatic rings, along with one or more hydroxyl groups. Polyphenolic compounds can be divided into several classes, including flavonoids (subclasses: flavonols, flavanones, flavanonols, flavanols, flavones, isoflavones, and anthocyanidins), tannins, phenolic acids, lignans, and stilbenes [6]. According to Wolfe, et al. [7], apple peels can contain up to 3300 mg/100 g of dry matter in terms of their phenolic content. Zadernowski, et al. [8] noted that mangosteen peel and rinds have been shown to contain around two times more total phenolics and phenolic acid than the aril, whereas the mangosteen pericarp has been observed to have a total level of seven primary xanthones that is eight times greater than that in the aril [9]. It was formerly reported that the total phenolic content of mango peels is roughly 13–47% higher than that of the flesh and 32% higher than that of the seeds [10][11]. The phenolic content of papaya peels is about 1.2 times higher than that in the seeds [12]. On the other hand, the biochemical indices of the crude fiber of papaya seeds are much greater than those of the pulp and peel, although they have a lower total fiber content [13][14]. Passion fruit seeds and pulp are known to have much higher total phenolic and flavonoid concentrations, although they have lower total dietary fiber [15]. Both the peel and pulp of the dragon fruit contain a considerable amount of pectic compounds; however, the peel exhibits a higher level of pectic compounds than the pulp [16]. According to reports, tomato seeds contain a variety of bioactive substances, including bioactive peptides, flavonoids, carotenoids, pectin, and vitamins (tocopherol) [17]. Guava seeds are also reservoirs of bioactive components, such as fatty acids, including palmitic, linoleic, and oleic acid, as well as vitamin C, vanillin, and vanillic acid [18]. An unpalatable byproduct of the fruit is the Jamun seed. However, its high concentration of phytochemicals makes it a valuable source of nutraceuticals. The presence of phytochemical components, such as phenols, tannins, flavonoids, saponins, triterpenoids, steroids, and alkaloids, in the Jamun seed is associated with its bioactivity [19].
It has been previously reported that pineapple skin contains substantially more lutein, α-carotene, and β-carotene than the core [20]. Notably, it has been reported that both the fresh and dried pulp of rambutan has higher levels of ascorbic acid than the fruit’s peel and lower levels of carotene [21]. Contrarily, despite the content of total carotenoids derived from mango peels being much higher than that found in the kernel, they are poorer in terms of their total phenolic content and antioxidant activity [22]. Among plants, raw grape leaves (16.19 mg/100 g) are considered a key source of β-carotene [23], and β-carotene is widely utilized in the food additive, cosmetics, health care, and pharmaceutical industries. Markedly, it has demonstrated several advantages, including improved human immunity, antioxidant activity, protection against various malignancies, and a reduced risk of cardiovascular illnesses due to its ability to manage cholesterol levels [24]. Along with β-carotene and lutein, lycopene is one of the primary carotenoids extracted from tomato waste [25]. Lycopene is a phytonutrient with a significant impact on human health and it has long been recognized for its range of biological properties, including antioxidant, anti-inflammatory, etc. [26][27]. Lutein is a yellow–orange carotenoid that is a member of the xanthophyll family and is frequently found in fruits [28]. The main anthocyanin found in many fruits is cyanidin 3-O-glucoside, which is the most prevalent anthocyanin in plants and has been linked to anti-obesity, anti-inflammatory, antioxidant, and anti-tumor characteristics [29][30]. Non-anthocyanin phenolic chemicals, such as flavonols (myricetin, quercetin, and kaempferol) and flavones (luteolin and apigenin), are a promising family of natural food colorings. In fruits, they are present mainly as quercetin [31]. For instance, elderberry contains a significant amount of quercetin derivatives, and quercetin is reported to have positive benefits on health; typically, they are well-known for their antioxidant, anti-obesity, and anti-inflammatory properties, and can be used in preventing cardiovascular illnesses [32][33]. Apple pomace is typically discarded as waste material in processing industries after the juice has been extracted. This waste can, however, be an excellent source of nutritional fiber. According to reports, apple peel contains more dietary fiber than apple pulp. The amounts of soluble and insoluble dietary fiber in apple pomace are 15% and 36%, respectively [34]. Apple seeds are also reported to be a rich source of bioactive compounds [35]. The pomace powder of blackcurrants, red currants, gooseberries, rowanberries, and chokeberries is also reported to have a high fiber content (>550 g/kg) [36]. The total amount of dietary fiber found in grape pomace is around 78%, of which 9.5% is soluble and the remaining 68% is insoluble [37]. Ajila and Prasada Rao [38] evaluated the total dietary fiber in mango peels and revealed their content to be 40–72%, with glucose, galactose, and arabinose being the main neutral sugars in the soluble and insoluble dietary fibers. The dietary fiber concentrations in the pulp and peels recovered as a byproduct of the extraction of peach juice range from 31–36% (dry weight), with 20–24% insoluble dietary fiber making up the majority.

2. The Use of Bioactive Compounds for Food Fortification and Food Preservation

Agricultural production currently creates substantial amounts of organic waste from agricultural wastes and the industrialization of the output, such as food industry waste. This industrialization process engenders large quantities of co-products that are difficult to preserve because of their chemical and physical–chemical properties. Historically, these co-products have been utilized for animal food or compost. In their composition, however, it is likely that several compounds with high added value will be identified that, after undergoing an appropriate conversion process, could be transformed into marketable products as ingredients for the development of new food products to obtain the benefits of the vast quantity of potentially valuable compounds that they contain. Some of the food industry’s by-products include fruits, skins, seeds, and membrane residues that have been discarded. These fractions are rich sources of many bioactive compounds, such as dietary fiber (pectin, cellulose, hemicellulose, and lignin), minerals (potassium, calcium, magnesium, and selenium), organic acids (citric, oxalic, and malic acids), vitamins (vitamin C, thiamine, riboflavin, and niacin), phenolic acids (chlorogenic, ferulic, and sinapic acids), flavonoids (hesperidin, narirutin, didymin, hesperetin, and diosmin), terpenes (limonene), carotenoids (lutein, β-carotene, and zeaxanthin), etc. [39][40][41][42][43]. Numerous health benefits have been linked to these bioactive substances, including antioxidant, antibacterial, anti-inflammatory, anti-hypertensive, neuroprotective, and antiallergenic activities [41][44][45][46]. As a result, the creation of several products employing by-products from agro-industrial waste is gaining interest in the food industry.

2.1. Food Fortification

The consumption and processing of a variety of fruits, such as apples, mangos, grapes, and citruses, generate numerous by-products that frequently contain a high concentration of useful bioactive compounds. One of the biggest by-products of processing fruits is the fruit pomace. Fruit pomace can be used in food items as a cost-effective, low-calorie bulking agent to replace some of the sugar, fat, or flour. It frequently improves food functionality by enhancing emulsion stability and water and oil retention [47]. Fruit pomace often combines the usual fruity and baked taste and aroma of the finished products to improve the aroma and flavor of baked goods. By using 30% (w/w) apple pomace, researchers developed several high-fiber, functional baked and extruded snacks. The product’s chemical composition remained unchanged when compared with the control [48]. In another study, up to 20% (w/w) mango peel powder enhanced the soluble dietary fiber and hardness while reducing spreading in soft dough biscuits. Contrarily, it was discovered that adding mango peel powder up to 30% (w/w) improved the nutritional value of cookies without impairing their sensory or textural qualities [49]. Similar to bakery products, the use of fruit pomace in meat products has also been investigated by several researchers. To increase the dietary fiber content of meat products, fruit pomace has been added to different meat products. For example, apple pomace in meat could make up for the lack of fiber in our diets. A study developed beef patties with 2–8% apple pomace as a beef substitute [50]. The water-holding capacity, cooking yield, meat emulsion stability, and textural qualities, such as the firmness, toughness, and hardness, of patties were improved with higher apple pomace powder incorporation. However, only the addition of apple pomace powder up to 6% was deemed acceptable based on a sensory examination of the patties. Similarly, it was reported that red grape pomace could enhance the color stability and acceptability of pork burgers by reducing lipid oxidation. When the percentage of fruit pomace replacement exceeded 6%, a decrease in hardness and cohesiveness was found [51].
Fruit pomaces are sometimes also used in dairy products as a natural texturizer and stabilizer. Apple pomace was added to skimmed milk in three different concentrations (0.1%, 0.5%, and 1%) and then fermented at 42 °C by Lactobacillus bulgaricus and Streptococcus thermophiles. The outcomes showed that adding 1% pomace caused a higher onset pH and quicker gelation. Additionally, after 28 days of storage, yogurt supplemented with fruit pomace showed enhanced cohesion and consistency [52]. Similarly, the addition of 3% pomace to stirred yogurt caused a noticeably lower level of syneresis and an increase in the matrix’s stiffness, cohesion, and viscosity [53].
Citrus fruits (orange, lemon, mandarin, and grapefruit) are also among the most widely grown crops that produce a huge quantity of co-products, such as peel and pulp (seeds and membrane residues). Soluble dietary fiber and insoluble dietary fiber, which can be found in citrus co-products, are outstanding sources of dietary fiber. Several studies reported very intriguing technological–functional properties of citrus co-products due to their high dietary fiber content, including their water-holding capacity (WHC), oil-holding capacity (OHC), swelling capacity (SC), foam capacity (FC), and emulsion capacity (EC). Citrus co-products can be used to increase the dietary fiber content or serve as a fat substitute in meat products. In this regard, a study examined the impact of adding lemon fiber at 2, 4, and 6% on the amount of cholesterol in low-fat beef burgers. The researchers discovered that adding lemon fiber lowered the amounts of cholesterol and saturated fatty acids in a concentration-dependent manner [54]. Similar to this, low-fat Frankfurt sausages were supplemented with various amounts of citrus fiber (1, 2, and 3%). According to these authors, the sausage samples that had citrus fiber added to them had reduced levels of saturated fatty acids and better water-binding properties [55]. Citric acid, one of the by-products of kiwi processing, can prevent browning and maintain color characteristics during the osmotic dehydration of kiwifruit slices [56]. Another compound of interest from kiwi is Actinidin. Actinidin has potential applications as a cost-effective coagulant in milk. According to a study, kiwi extract caused a casein clot to form that was isolated from the serum and remained stable for up to two months at room temperature [57].
Beyond fulfilling fundamental nutritional needs, bioactive substances have positive health effects on the host. Due to the GRAS (Generally Recognized as Safe) status of medicinal herbs, extracts, or essential oils, they can be added to a variety of food products. The effect of flaxseed extract, which is high in linolenic acid, lignans, and fiber, on the development and survival of kefir-isolated lactic acid bacteria was demonstrated in an in vitro investigation by [58]. The growth of Lactobacillus kefiranofaciens DN1, Lactobacillus bulgaricus KCTC3635, Lactobacillus brevis KCTC3102, and Lactobacillus plantarum KCTC3105 was reported to be considerably higher after treatment with crude flaxseed extract than that in the control. Similarly, the characteristics of kefir drinks that had been supplemented with yam, sesame seed, and bean extracts were examined [59]. Upon the application of different concentrations (25, 50, and 75%) of these extracts, the results demonstrated that the fermentation of yam, sesame, and bean extracts by water kefir grains was acceptable for the preparation of fermented vegetable beverages. In addition, the formulation enhanced with 50% beans was the finest base for producing kefir beverages, as well as a protein-rich beverage. To partially replace the fat in an emulsified meat system, the impact of orange peel addition, employed as a fat substitute, on the oxidative stability of low-fat beef burgers was examined [60]. The authors claimed that the samples in which orange peels were used as a fat replacer had peroxide levels that were lower than those of a control sample, with reductions of >90%. Given that its dietary fiber can aid in regulating colon bacterial populations and lower the synthesis of mutagens following the fermentation of food chemicals by intestinal bacteria, the prebiotic capacity of kiwis is one of their most researched characteristics [61]. It has been demonstrated that eating cooked starch with kiwis delays the digestion and absorption of carbohydrates and has hypoglycemic effects [62]. The use of kiwi seed oil as a component of dietary supplements intended to lower cholesterol and prevent obesity has been suggested. It would have an anti-inflammatory effect, enhance the intestinal flora, lower blood sugar levels, and promote a lipid-lowering effect [63][64].

2.2. Food Preservation

Bioactive compounds such as phenolics, which comprise terpenes, aliphatic alcohols, aldehydes, ketones, acids, anthocyanins, and isoflavonoids, are the most important group of chemicals with antimicrobial activity [65][66]. The fundamental function of phenolics is in plant defense against biotic and abiotic stressors, pathogens, and pests [67][68][69]. Flavonoids are a wide category of phenolic compounds found in several fruits, vegetables, and roots, among other foods [70][71]. The subclasses of flavonoids include flavanones, flavonols, flavones, flavonols, isoflavones, and anthocyanidins [72].
Grape seed extracts are by-products of winemaking or grape juice production and are high in proanthocyanidins and other phenolic compounds [73][74][75]. The use of the Isabel and Niagara varieties of grape seed extracts as natural antioxidants in amounts of 40 and 60 mg, respectively, delayed the lipid oxidation of processed, cooked, and refrigerated chicken meat for 14 days, with effects comparable to those of the synthetic antioxidant butylated hydroxytoluene (BHT). Similarly, the combination of grape extracts with vacuum packaging has been shown to be an effective method for enhancing the lipid stability of cooked chicken [76]. Several studies have also reported the antibacterial effectiveness of grape extracts against lactic acid bacteria, foodborne pathogens, and wine-rotting yeasts [77][78][79][80][81][82]. Grape seed extracts suppressed the growth of foodborne pathogens, such as Staphylococcus aureus, Salmonella sp., Escherichia coli, Listeria monocytogenes, and Campylobacter sp. [83][84][85]. Depending on their composition, citrus peels are abundant in several nutrients that serve as functional and antimicrobial compounds. These by-products contain secondary metabolites, such as terpenoids, carotenoids, coumarins, furanocoumarins, and flavonoids, particularly flavanones and polyethoxylated flavones [86]. The addition of citrus oil in combination with milder heat treatments has been reported to have an impact on the control of spoilage bacteria in apple and orange juices [87]. On the other hand, mango seed biowaste has also been characterized by a high concentration of bioactive components, including phenolic compounds, carotenoids, and vitamin C [88][89]. A study reported an array of antibacterial properties for mango seed ethanolic extracts and reported their efficacy against Gram-negative bacteria [90]. Various mango peel extracts were evaluated for their antibacterial effects against Gram-positive Staphylococcus aureus and Gram-negative Pseudomonas fluorescens. Different levels of antibacterial activity were present in the extracts against both. In general, Gram-positive bacteria are more sensitive to natural substances than Gram-negative ones. The peel of the Langra mango variety showed the greatest zone of inhibition for both organisms when it was extracted with 70% ethanol and 80% acetone. Due to the existence of various cell wall architectures, Gram-positive and Gram-negative bacteria exhibit diverse antimicrobial properties. More potent antibacterial substances may include those that can fluidize the membrane and successfully diffuse the lipid bilayer [91]. Avocado peels and seeds contain many bioactive components, including phenolic acids, condensed tannins, flavonoids (including procyanidins and flavonols), and hydroxybenzoic and hydroxycinnamic acids [92][93][94]. Studies have demonstrated the antibacterial action of avocado seed extract components against microorganisms. A recent study demonstrated the biocidal impact of avocado seed extracts against L. monocytogenes, suggesting that this action was caused by an increase in cell membrane permeability. Avocado seed ethanolic extract (104.2–416.7 μg/mL) was found to exert antibacterial effects against L. monocytogenes (Staphylococcus epidermidis, and Zygosaccharomyces bailii [95]. Table 1 depicts some additional food-preservation effects from food waste.
Table 1. Bioactive compounds extracted from fruit waste and their application as a natural food preservative.
Food Waste/Bioactive Compound Food Preservation Effect Reference
Apple pomace Inhibitory effect against pathogens Helicobacter pylori [96]
Kiwi leaves (alcoholic and hydroalcoholic extracts) Antimicrobial effect against S. aureus [97]
Olive mill wastewater (phenols) Antimicrobial action against E. coli, P. aeruginosa, S. aureus, and B. subtilis strains [98]
Tomato wastes Antimicrobial activity of tomato waste extracts against S. aureus correlated moderately with isochlorogenic acid content [99]
Acetone and methanol carrot peel extracts Growth inhibition of Shigella flexneri, E.coli, S. aureus, and Klebsiella pneumoniae [100]
Jabuticaba seeds Ellagitannins and ellagic acid in the extracts contained antimicrobial and antioxidant properties. [101]

References

  1. Sharma, M.; Usmani, Z.; Gupta, V.K.; Bhat, R. Valorization of fruits and vegetable wastes and by-products to produce natural pigments. Crit. Rev. Biotechnol. 2021, 41, 535–563.
  2. 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. Crit. Rev. Food Sci. Nutr. 2019, 59, 450–461.
  3. Rudra, S.G.; Nishad, J.; Jakhar, N.; Kaur, C. Food industry waste: Mine of nutraceuticals. Int. J. Sci. Environ. Technol 2015, 4, 205–229.
  4. Shabir, I.; Pandey, V.K.; Dar, A.H.; Pandiselvam, R.; Manzoor, S.; Mir, S.A.; Shams, R.; Dash, K.K.; Fayaz, U.; Khan, S.A.; et al. Nutritional Profile, Phytochemical Compounds, Biological Activities, and Utilisation of Onion Peel for Food Applications: A Review. Sustainability 2022, 14, 11958.
  5. Kumar, M.; Barbhai, M.D.; Hasan, M.; Punia, S.; Dhumal, S.; Rais, N.; Chandran, D.; Pandiselvam, R.; Kothakota, A.; Tomar, M. Onion (Allium cepa L.) peels: A review on bioactive compounds and biomedical activities. Biomed. Pharmacother. 2022, 146, 112498.
  6. Sagar, N.A.; Pareek, S.; Sharma, S.; Yahia, E.M.; Lobo, M.G. Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization. Compr. Rev. Food Sci. Food Saf. 2018, 17, 512–531.
  7. Wolfe, K.; Wu, X.; Liu, R.H. Antioxidant activity of apple peels. J. Agric. Food Chem. 2003, 51, 609–614.
  8. Zadernowski, R.; Czaplicki, S.; Naczk, M. Phenolic acid profiles of mangosteen fruits (Garcinia mangostana). Food Chem. 2009, 112, 685–689.
  9. Wittenauer, J.; Falk, S.; Schweiggert-Weisz, U.; Carle, R. Characterisation and quantification of xanthones from the aril and pericarp of mangosteens (Garcinia mangostana L.) and a mangosteen containing functional beverage by HPLC–DAD–MSn. Food Chem. 2012, 134, 445–452.
  10. Daud, N.H.; Aung, C.S.; Hewavitharana, A.K.; Wilkinson, A.S.; Pierson, J.T.; Roberts-Thomson, S.J.; Shaw, P.N.; Monteith, G.R.; Gidley, M.J.; Parat, M.O. Mango extracts and the mango component mangiferin promote endothelial cell migration. J. Agric. Food Chem. 2010, 58, 5181–5186.
  11. Dorta, E.; Lobo, M.G.; González, M. Using drying treatments to stabilise mango peel and seed: Effect on antioxidant activity. LWT Food Sci. Technol. 2012, 45, 261–268.
  12. Ng, L.; Ang, Y.; Khoo, H.; Yim, H. Influence of different extraction parameters on antioxidant properties of Carica papaya peel and seed. Res. J. Phytochem. 2012, 6, 61–74.
  13. Parni, B.; Verma, Y. Biochemical properties in peel, pulp and seeds of Carica papaya. Plant Arch. 2014, 14, 565–568.
  14. Santos, C.M.D.; Abreu, C.M.P.D.; Freire, J.M.; Queiroz, E.D.R.; Mendonça, M.M. Chemical characterization of the flour of peel and seed from two papaya cultivars. Food Sci. Technol. 2014, 34, 353–357.
  15. López-Vargas, J.H.; Fernández-López, J.; Pérez-Álvarez, J.A.; Viuda-Martos, M. Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. Food Res. Int. 2013, 51, 756–763.
  16. Liaotrakoon, W.; Van Buggenhout, S.; Christiaens, S.; Houben, K.; De Clercq, N.; Dewettinck, K.; Hendrickx, M.E. An explorative study on the cell wall polysaccharides in the pulp and peel of dragon fruits (Hylocereus spp.). Eur. Food Res. Technol. 2013, 237, 341–351.
  17. Kumar, M.; Tomar, M.; Bhuyan, D.J.; Punia, S.; Grasso, S.; Sa, A.G.A.; Carciofi, B.A.M.; Arrutia, F.; Changan, S.; Radha; et al. Tomato (Solanum lycopersicum L.) seed: A review on bioactives and biomedical activities. Biomed Pharm. 2021, 142, 112018.
  18. Kumar, M.; Kapoor, S.; Dhumal, S.; Tkaczewska, J.; Changan, S.; Saurabh, V.; Mekhemar, M.; Radha; Rais, N.; Satankar, V.; et al. Guava (Psidium guajava L.) seed: A low-volume, high-value byproduct for human health and the food industry. Food Chem. 2022, 386, 132694.
  19. Kumar, M.; Hasan, M.; Lorenzo, J.M.; Dhumal, S.; Nishad, J.; Rais, N.; Verma, A.; Changan, S.; Barbhai, M.D.; Chandran, D. Jamun (Syzygium cumini (L.) Skeels) seed bioactives and its biological activities: A review. Food Biosci. 2022, 50, 102109.
  20. Freitas, A.; Moldao-Martins, M.; Costa, H.S.; Albuquerque, T.G.; Valente, A.; Sanches-Silva, A. Effect of UV-C radiation on bioactive compounds of pineapple (Ananas comosus L. Merr.) by-products. J. Sci. Food Agric. 2015, 95, 44–52.
  21. Johnson, J.; Abam, K.; Ujong, U.; Odey, M.; Inekwe, V.; Dasofunjo, K.; Inah, G.J.I.J.o.S. Vitamins composition of pulp, seed and rind of fresh and dry Rambutan Nephelium lappaceum and squash Cucurbita pepo L. Int. J. Sci. Technol. 2013, 2, 71–76.
  22. Sogi, D.S.; Siddiq, M.; Greiby, I.; Dolan, K.D. Total phenolics, antioxidant activity, and functional properties of ‘Tommy Atkins’ mango peel and kernel as affected by drying methods. Food Chem. 2013, 141, 2649–2655.
  23. Saini, R.K.; Keum, Y.S. Carotenoid extraction methods: A review of recent developments. Food Chem. 2018, 240, 90–103.
  24. Rammuni, M.N.; Ariyadasa, T.U.; Nimarshana, P.H.V.; Attalage, R.A. Comparative assessment on the extraction of carotenoids from microalgal sources: Astaxanthin from H. pluvialis and beta-carotene from D. salina. Food Chem. 2019, 277, 128–134.
  25. Szabo, K.; Catoi, A.F.; Vodnar, D.C. Bioactive Compounds Extracted from Tomato Processing by-Products as a Source of Valuable Nutrients. Plant Foods Hum. Nutr. 2018, 73, 268–277.
  26. Imran, M.; Ghorat, F.; Ul-Haq, I.; Ur-Rehman, H.; Aslam, F.; Heydari, M.; Shariati, M.A.; Okuskhanova, E.; Yessimbekov, Z.; Thiruvengadam, M.; et al. Lycopene as a Natural Antioxidant Used to Prevent Human Health Disorders. Antioxidants 2020, 9, 706.
  27. Cha, J.H.; Kim, W.K.; Ha, A.W.; Kim, M.H.; Chang, M.J. Anti-inflammatory effect of lycopene in SW480 human colorectal cancer cells. Nutr. Res. Pract. 2017, 11, 90–96.
  28. Ochoa Becerra, M.; Mojica Contreras, L.; Hsieh Lo, M.; Mateos Díaz, J.; Castillo Herrera, G. Lutein as a functional food ingredient: Stability and bioavailability. J. Funct. Foods 2020, 66, 103771.
  29. Sun, Y.; Li, L. Cyanidin-3-glucoside inhibits inflammatory activities in human fibroblast-like synoviocytes and in mice with collagen-induced arthritis. Clin. Exp. Pharmacol. Physiol. 2018, 45, 1038–1045.
  30. You, Y.; Han, X.; Guo, J.; Guo, Y.; Yin, M.; Liu, G.; Huang, W.; Zhan, J. Cyanidin-3-glucoside attenuates high-fat and high-fructose diet-induced obesity by promoting the thermogenic capacity of brown adipose tissue. J. Funct. Foods 2018, 41, 62–71.
  31. Sultana, B.; Anwar, F. Flavonols (kaempeferol, quercetin, myricetin) contents of selected fruits, vegetables and medicinal plants. Food Chem. 2008, 108, 879–884.
  32. Kumar, R.; Vijayalakshmi, S.; Nadanasabapathi, S. Health Benefits of Quercetin. Def. Life Sci. J. 2017, 2, 142–151.
  33. Li, Y.; Yao, J.; Han, C.; Yang, J.; Chaudhry, M.T.; Wang, S.; Liu, H.; Yin, Y. Quercetin, Inflammation and Immunity. Nutrients 2016, 8, 167.
  34. Sudha, M.L.; Baskaran, V.; Leelavathi, K. Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chem. 2007, 104, 686–692.
  35. Kumar, M.; Barbhai, M.D.; Esatbeyoglu, T.; Zhang, B.; Sheri, V.; Dhumal, S.; Rais, N.; Al Masry, E.M.S.; Chandran, D.; Pandiselvam, R. Apple (Malus domestica Borkh.) seed: A review on health promoting bioactivities and its application as functional food ingredient. Food Biosci. 2022, 50, 102155.
  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. J. Sci. Food Agric. 2019, 99, 1284–1293.
  37. Valiente, C.; Arrigoni, E.; Esteban, R.; Amado, R. Grape pomace as a potential food fiber. J. Food Sci. 1995, 60, 818–820.
  38. Ajila, C.M.; Prasada Rao, U.J.S. Mango peel dietary fibre: Composition and associated bound phenolics. J. Funct. Foods 2013, 5, 444–450.
  39. Zhang, Y.; Liao, J.; Qi, J. Functional and structural properties of dietary fiber from citrus peel affected by the alkali combined with high-speed homogenization treatment. Lwt 2020, 128, 109397.
  40. Gomez-Mejia, E.; Rosales-Conrado, N.; Leon-Gonzalez, M.E.; Madrid, Y. Citrus peels waste as a source of value-added compounds: Extraction and quantification of bioactive polyphenols. Food Chem. 2019, 295, 289–299.
  41. Mahato, N.; Sharma, K.; Sinha, M.; Cho, M.H. Citrus waste derived nutra-/pharmaceuticals for health benefits: Current trends and future perspectives. J. Funct. Foods 2018, 40, 307–316.
  42. Multari, S.; Licciardello, C.; Caruso, M.; Martens, S. Monitoring the changes in phenolic compounds and carotenoids occurring during fruit development in the tissues of four citrus fruits. Food Res. Int. 2020, 134, 109228.
  43. 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.
  44. Kuo, P.C.; Liao, Y.R.; Hung, H.Y.; Chuang, C.W.; Hwang, T.L.; Huang, S.C.; Shiao, Y.J.; Kuo, D.H.; Wu, T.S. Anti-Inflammatory and Neuroprotective Constituents from the Peels of Citrus grandis. Molecules 2017, 226, 967.
  45. Ferreira, S.S.; Silva, A.M.; Nunes, F.M. Citrus reticulata Blanco peels as a source of antioxidant and anti-proliferative phenolic compounds. Ind. Crops Prod. 2018, 111, 141–148.
  46. Ruviaro, A.R.; Barbosa, P.d.P.M.; Martins, I.M.; de Ávila, A.R.A.; Nakajima, V.M.; Dos Prazeres, A.R.; Macedo, J.A.; Macedo, G.A. Flavanones biotransformation of citrus by-products improves antioxidant and ACE inhibitory activities in vitro. Food Biosci. 2020, 38, 100787.
  47. Iqbal, A.; Schulz, P.; Rizvi, S.S.H. Valorization of bioactive compounds in fruit pomace from agro-fruit industries: Present Insights and future challenges. Food Biosci. 2021, 44, 101384.
  48. Reis, S.F.; Rai, D.K.; Abu-Ghannam, N. Apple pomace as a potential ingredient for the development of new functional foods. Int. J. Food Sci. Technol. 2014, 49, 1743–1750.
  49. Bandyopadhyay, K.; Chakraborty, C.; Bhattacharyya, S. Fortification of mango peel and kernel powder in cookies formulation. J. Acad. Ind. Res. 2014, 2, 661–664.
  50. Younis, K.; Ahmad, S. Quality evaluation of buffalo meat patties incorporated with apple pomace powder. Buffalo Bull. 2018, 37, 389–401.
  51. Younis, K.; Ahmad, S.; Ahmad, S. Waste utilization of apple pomace as a source of functional ingredient in buffalo meat sausage. Cogent Food Agric. 2015, 1, 1119397.
  52. Wang, X.; Kristo, E.; LaPointe, G. The effect of apple pomace on the texture, rheology and microstructure of set type yogurt. Food Hydrocoll. 2019, 91, 83–91.
  53. Wang, J.; Mukhtar, H.; Ma, L.; Pang, Q.; Wang, X. VHH Antibodies: Reagents for Mycotoxin Detection in Food Products. Sensor 2018, 18, 485.
  54. Soncu, E.D.; Kolsarici, N.; Cicek, N.; Ozturk, G.S.; Akoglu, I.T.; Arici, Y.K. The Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico-chemical, Textural, and Organoleptic Quality of Low-fat Beef Hamburger. Korean J. Food Sci. Anim. Resour. 2015, 35, 370–381.
  55. Song, J.; Pan, T.; Wu, J.; Ren, F. The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters. J. Food Sci. Technol. 2016, 53, 4197–4204.
  56. Bhat, T.A.; Rather, A.H.; Hussain, S.Z.; Naseer, B.; Qadri, T.; Nazir, N. Efficacy of ascorbic acid, citric acid, ethylenediaminetetraacetic acid, and 4-hexylresorcinol as inhibitors of enzymatic browning in osmo-dehydrated fresh cut kiwis. J. Food Meas. Charact. 2021, 15, 4354–4370.
  57. Grozdanovic, M.M.; Burazer, L.; Gavrovic-Jankulovic, M. Kiwifruit (Actinidia deliciosa) extract shows potential as a low-cost and efficient milk-clotting agent. Int. Dairy J. 2013, 32, 46–52.
  58. Kim, D.H.; Jeong, D.; Kim, H.; Seo, K.H. Modern perspectives on the health benefits of kefir in next generation sequencing era: Improvement of the host gut microbiota. Crit. Rev. Food Sci. Nutr. 2019, 59, 1782–1793.
  59. da Costa, M.R.; de Alencar, E.R.; Dos Santos Leandro, E.; Mendonca, M.A.; de Souza Ferreira, W.F. Characterization of the kefir beverage produced from yam (Colocasia esculenta L.), sesame seed (Sesamum indicum L.) and bean (Phaseolus vulgaris L.) extracts. J. Food Sci. Technol. 2018, 55, 4851–4858.
  60. Selim, A.; Ismaael, O.H.; Abdel Bary, M. Influence of incorporation of orange juice by-product on the quality properties of sponge cake and low-fat beef burger. Food Sci. Technol 2019, 4, 860–887.
  61. Parkar, S.G.; Simmons, L.; Herath, T.D.; Phipps, J.E.; Trower, T.M.; Hedderley, D.I.; McGhie, T.K.; Blatchford, P.; Ansell, J.; Sutton, K.H. Evaluation of the prebiotic potential of five kiwifruit cultivars after simulated gastrointestinal digestion and fermentation with human faecal bacteria. Int. J. Food Sci. Technol. 2018, 53, 1203–1210.
  62. Martin, H.; Cordiner, S.B.; McGhie, T. Kiwifruit actinidin digests salivary amylase but not gastric lipase. Food Funct. 2017, 8, 3339–3345.
  63. Qu, L.; Liu, Q.; Zhang, Q.; Liu, D.; Zhang, C.; Fan, D.; Deng, J.; Yang, H. Kiwifruit seed oil ameliorates inflammation and hepatic fat metabolism in high-fat diet-induced obese mice. J. Funct. Foods 2019, 52, 715–723.
  64. Leontowicz, H.; Leontowicz, M.; Latocha, P.; Jesion, I.; Park, Y.-S.; Katrich, E.; Barasch, D.; Nemirovski, A.; Gorinstein, S. Bioactivity and nutritional properties of hardy kiwi fruit Actinidia arguta in comparison with Actinidia deliciosa ‘Hayward’ and Actinidia eriantha ‘Bidan’. Food Chem. 2016, 196, 281–291.
  65. Spanos, G.A.; Wrolstad, R.E. Phenolics of apple, pear, and white grape juices and their changes with processing and storage. A review. J. Agric. Food Chem. 1992, 40, 1478–1487.
  66. Burt, S. Essential oils: Their antibacterial properties and potential applications in foods—A review. Int. J. Food Microbiol. 2004, 94, 223–253.
  67. Atanasova-Penichon, V.; Barreau, C.; Richard-Forget, F. Antioxidant secondary metabolites in cereals: Potential involvement in resistance to Fusarium and mycotoxin accumulation. Front. Microbiol. 2016, 7, 566.
  68. Zhang, H.; Tsao, R. Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects. Curr. Opin. Food Sci. 2016, 8, 33–42.
  69. de Camargo, A.C.; Schwember, A.R.; Parada, R.; Garcia, S.; Marostica, M.R.J.; Franchin, M.; Regitano-d’Arce, M.A.B.; Shahidi, F. Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds. Int. J. Mol. Sci. 2018, 19, 3498.
  70. Middleton, E., Jr.; Kandaswami. Potential health-promoting properties of citrus flavonoids. J. Food Technol. 1994, 48, 115–119.
  71. Hollman, P.; Katan, M. Absorption, metabolism and health effects of dietary flavonoids in man. Biomed. Pharmacother. 1997, 51, 305–310.
  72. He, J.; Giusti, M.M. Anthocyanins: Natural colorants with health-promoting properties. Annu. Rev. Food Sci. Technol 2010, 1, 163–187.
  73. Weber, H.A.; Hodges, A.E.; Guthrie, J.R.; O’Brien, B.M.; Robaugh, D.; Clark, A.P.; Harris, R.K.; Algaier, J.W.; Smith, C.S. Comparison of proanthocyanidins in commercial antioxidants: Grape seed and pine bark extracts. J. Agric. Food Chem. 2007, 55, 148–156.
  74. Mielink, M.; Olsen, E.; Vogt, G.; Adeline, D.; Skrede, G. Grape seed extract as antioxidant in cook, cold store turkey meat. LWT 2006, 39, 191–198.
  75. Rababah, T.M.; Hettiarachchy, N.S.; Horax, R. Total phenolics and antioxidant activities of fenugreek, green tea, black tea, grape seed, ginger, rosemary, gotu kola, and ginkgo extracts, vitamin E, and tert-butylhydroquinone. J. Agric. Food Chem. 2004, 52, 5183–5186.
  76. Shirahigue, L.D.; Plata-Oviedo, M.; De Alencar, S.M.; D’Arce, M.A.B.R.; De Souza Vieira, T.M.F.; Oldoni, T.L.C.; Contreras-Castillo, C.J. Wine industry residue as antioxidant in cooked chicken meat. Int. J. Food Sci. Technol. 2010, 45, 863–870.
  77. Brown, J.C.; Huang, G.; Haley-Zitlin, V.; Jiang, X. Antibacterial effects of grape extracts on Helicobacter pylori. Appl. Environ. Microbiol. 2009, 75, 848–852.
  78. Baydar, N.G.; Özkan, G.; Sağdiç, O. Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts. Food Control 2004, 15, 335–339.
  79. Jayaprakash, G.; Selvi, T.; Sakariah, K. Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extract. Food Res. Int. 2003, 36, 117–122.
  80. Pastorkova, E.; Zakova, T.; Landa, P.; Novakova, J.; Vadlejch, J.; Kokoska. Growth inhibitory effect of grape phenolics against wine spoilage yeasts and acetic acid bacteria. Int. J. Food Microbiol. 2013, 161, 209–213.
  81. Perumalla, A.; Hettiarachchy, N.S. Green tea and grape seed extracts—Potential applications in food safety and quality. Food Res. Int. 2011, 44, 827–839.
  82. Katalinić, V.; Možina, S.S.; Skroza, D.; Generalić, I.; Abramovič, H.; Miloš, M.; Ljubenkov, I.; Piskernik, S.; Pezo, I.; Terpinc, P. Polyphenolic profile, antioxidant properties and antimicrobial activity of grape skin extracts of 14 Vitis vinifera varieties grown in Dalmatia (Croatia). Food Chem. 2010, 119, 715–723.
  83. Filocamo, A.; Bisignano, C.; Mandalari, G.; Navarra, M. In vitro antimicrobial activity and effect on biofilm production of a white grape juice (Vitis vinifera) extract. Evid. -Based Complement. Altern. Med. 2015, 2015, 856243.
  84. Silván, J.M.; Mingo, E.; Hidalgo, M.; de Pascual-Teresa, S.; Carrascosa, A.V.; Martinez-Rodriguez, A.J. Antibacterial activity of a grape seed extract and its fractions against Campylobacter spp. Food Control 2013, 29, 25–31.
  85. Shan, B.; Cai, Y.-Z.; Brooks, J.D.; Corke, H. Potential application of spice and herb extracts as natural preservatives in cheese. J. Med. Food 2011, 14, 284–290.
  86. Ahmad, M.M.; Iqbal, Z.; Anjum, F.M.; Sultan, J.I. Genetic variability to essential oil composition in four citrus fruit species. Pak. J. Bot. 2006, 38, 319.
  87. de Souza Pedrosa, G.T.; de Carvalho, R.J.; Berdejo, D.; de Souza, E.L.; Pagán, R.; Magnani, M. Control of autochthonous spoilage lactic acid bacteria in apple and orange juices by sensorially accepted doses of Citrus spp. essential oils combined with mild heat treatments. J. Food Sci. 2019, 84, 848–858.
  88. Jahurul, M.; Zaidul, I.; Ghafoor, K.; Al-Juhaimi, F.Y.; Nyam, K.-L.; Norulaini, N.; Sahena, F.; Omar, A.M. Mango (Mangifera indica L.) by-products and their valuable components: A review. Food Chem. 2015, 183, 173–180.
  89. Torres-León, C.; Rojas, R.; Contreras-Esquivel, J.C.; Serna-Cock, L.; Belmares-Cerda, R.E.; Aguilar, C.N. Mango seed: Functional and nutritional properties. Trends Food Sci. Technol. 2016, 55, 109–117.
  90. Kabuki, T.; Nakajima, H.; Arai, M.; Ueda, S.; Kuwabara, Y.; Dosako, S.i. Characterization of novel antimicrobial compounds from mango (Mangifera indica L.) kernel seeds. Food Chem. 2000, 71, 61–66.
  91. Kanatt, S.R.; Chawla, S. Shelf life extension of chicken packed in active film developed with mango peel extract. J. Food Saf. 2018, 38, e12385.
  92. Hurtado-Fernandez, E.; Carrasco-Pancorbo, A.; Fernandez-Gutierrez, A.; Chemistry, F. Profiling LC-DAD-ESI-TOF MS method for the determination of phenolic metabolites from avocado (Persea americana). J. Agric. FoodChem. 2011, 59, 2255–2267.
  93. Figueroa, J.G.; Borrás-Linares, I.; Lozano-Sánchez, J.; Segura-Carretero, A. Comprehensive identification of bioactive compounds of avocado peel by liquid chromatography coupled to ultra-high-definition accurate-mass Q-TOF. Food Chem. 2018, 245, 707–716.
  94. Figueroa, J.G.; Borrás-Linares, I.; Lozano-Sánchez, J.; Segura-Carretero, A. Comprehensive characterization of phenolic and other polar compounds in the seed and seed coat of avocado by HPLC-DAD-ESI-QTOF-MS. Food Res. Int. 2018, 105, 752–763.
  95. Raymond Chia, T.W.; Dykes, G.A. Antimicrobial activity of crude epicarp and seed extracts from mature avocado fruit (Persea americana) of three cultivars. Pharm. Biol. 2010, 48, 753–756.
  96. Anna, B.; Vizma, N.; Dmitry, B. Anti-Helicobacter activity of certain food plant extracts and juices and their composition in vitro. Food Nutr. Sci. 2011, 2011, 868–877.
  97. Almeida, D.; Pinto, D.; Santos, J.; Vinha, A.F.; Palmeira, J.; Ferreira, H.N.; Rodrigues, F.; Oliveira, M.B.P. Hardy kiwifruit leaves (Actinidia arguta): An extraordinary source of value-added compounds for food industry. Food Chem. 2018, 259, 113–121.
  98. Obied, H.K.; Karuso, P.; Prenzler, P.D.; Robards, K. Novel secoiridoids with antioxidant activity from Australian olive mill waste. J. Agric. Food Chem. 2007, 55, 2848–2853.
  99. Szabo, K.; Dulf, F.V.; Diaconeasa, Z.; Vodnar, D.C. Antimicrobial and antioxidant properties of tomato processing byproducts and their correlation with the biochemical composition. Lwt 2019, 116, 108558.
  100. John, S.; Priyadarshini, S.; Monica, S.J.; Arumugam, P. Phytochemical profile and thin layer chromatographic studies of Daucus carota peel extracts. Int. J. Food Sci. Nutr. 2017, 2, 23–26.
  101. Hacke, A.C.M.; Granato, D.; Maciel, L.G.; Weinert, P.L.; Prado-Silva, L.d.; Alvarenga, V.O.; de Souza Sant’Ana, A.; Bataglion, G.A.; Eberlin, M.N.; Rosso, N.D. Jabuticaba (Myrciaria cauliflora) seeds: Chemical characterization and extraction of antioxidant and antimicrobial compounds. J. Food Sci. 2016, 81, C2206–C2217.
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: 1.2K
Revisions: 2 times (View History)
Update Date: 18 May 2023
1000/1000
ScholarVision Creations