The aim of this research was to optimize, by response surface methodology, antioxidant compounds extraction from apple pomace, orange and banana peel. The extracts were obtained at different temperatures and times. All by‐products show a good content of vitamin C (12–102 mg of ascorbic acid/100 g dw), flavonoids (455–756 mg of catechin/100 g dw), phenolic compounds (227–689 mg of gallic acid equivalent/100 g dw), antioxidant capacity by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH; 454–1,040 mg of Trolox/100 g dw) and ferric‐reducing antioxidant power (FRAP; 4–32 mM Fe2+/100 g dw) assays. Polynomial models obtained from each by‐product showed a good fitting (0.81–0.97). Temperatures of 41–60C promote the major extraction of bioactive compounds and antioxidant capacity from apple pomace. In orange peel, the optimum condition for vitamin C extraction was 20C (0.5 h); flavonoids, total phenols and antioxidant capacity (DPPH) were mostly extracted at 60C. In banana peel, the optimization indicates that major flavonoid concentration and antioxidant capacity (DPPH and FRAP assays) were at 60C (0.5 h). Practical Applications By‐products are a good source of bioactive compounds that could be used to obtain products with added value; in this sense, the optimization of extraction of bioactive compounds with antioxidant capacity may be an important step in order to obtain the major concentration of antioxidant compounds with the less use of energy and cost. Therefore, the information presented in this study may be a good tool to apply in the industrial extraction of bioactive compounds from apple pomace, orange and banana peel.

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Saffron is derived from the stigmas of the flower Crocus sativus L. The drying process is the most important post-harvest step for converting C. sativus stigmas into saffron. The aim of this review is to evaluate saffron’s post-harvest conditions in the development of volatile compounds and its aroma descriptors. It describes saffron’s compound generation by enzymatic pathways and degradation reactions. Saffron quality is described by their metabolite’s solubility and the determination of picrocrocin, crocins, and safranal. The drying process induce various modifications in terms of color, flavor and aroma, which take place in the spice. It affects the aromatic species chemical profile. In the food industry, saffron is employed for its sensory attributes, such as coloring, related mainly to crocins (mono-glycosyl esters or di-glycosyl polyene).

The aim of this work was to evaluate the in vitro and in vivo effectiveness of thymol and carvacrol added to edible starch films and coatings against Colletotrichum gloeosporioides. In vitro evaluation consisted of determining minimal inhibitory concentration (MIC) of carvacrol and thymol was determined at different pH values against Colletotrichum gloeosporioides. With MIC values, binary mixtures were developed. From these results, two coatings formulations were in vivo evaluated on mango and papaya. Physicochemical analysis, color change, fruit lesions and C. gloeosporioides growth were determined during storage. In vitro assay indicated that the MIC value of carvacrol and thymol against C. gloeosporioides was 1500 mg/L at pH 5. An additive effect was determined with 750/750 and 1125/375 mg/L mixtures of carvacrol and thymol, respectively. Coated fruits with selected mixtures of carvacrol and thymol presented a delay in firmness, maturity index and color change. Moreover, a fungistatic effect was observed due to a reduction of lesions in coated fruits. These results were corroborated by the increase in the lag phase value and the reduction of the growth rate. Carvacrol and thymol incorporated into edible films and coatings are able to reduce the incidence of anthracnose symptoms on mango and papaya.