An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction

Marić, Mirela; Grassino, Antonela Ninčević; Zhu, Zhenzhou; Barba, Francisco J.; Brnčić, Mladen; Brnčić, Suzana Rimac

doi:10.1016/j.tifs.2018.03.022

Cited by 523 publications

(261 citation statements)

References 79 publications

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“…Today, several technologies are available to enhance extraction, including ultrasounds (López et al, 2018), microwaves (Liazid, Guerrero, Cantos, Palma, & Barroso, 2011), pulsed electric fields, and pressurized and supercritical fluids (Corrales, Toepfl, Butz, Knorr, & Tauscher, 2008;Garcia-Mendoza et al, 2017). Among them, ultrasound-assisted extraction (UAE) brings significant benefits over conventional heating methods in terms of time and solvent consumption and extraction yield (Chemat et al, 2017a;Marić et al, 2018). This "green" processing technique also reduces energy and water consumption, allows recycling of by-products through bio-refining, and ensures a safe and high quality product (Chemat et al, 2017a).…”

Section: Introductionmentioning

confidence: 99%

Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants

et al. 2019

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A B S T R A C THeat-and ultrasound-assisted extraction methods were applied to recover anthocyanins from Hibiscus sabdariffa calyces. The extraction variables, time (t), ethanol proportion (S), and temperature (T) or ultrasonic power (P), were combined in a 5-level experimental design and analysed by response surface methodology for process optimization. The delphinidin-3-O-sambubioside (C1) and cyanidin-3-O-sambubioside (C2) levels were monitored by LC-DAD-ESI/MS n and used as response criteria. The developed models were successfully fitted to the experimental data and used to determine optimal extraction conditions. UAE was the most efficient method yielding 51.76 mg C1 + C2/g R under optimal conditions (t = 26.1 min, P = 296.6 W and S = 39.1% ethanol, v/ v). The dose-response effects of the solid/liquid ratio on the extraction rate were also determined. The anthocyanin levels herein reported are higher than those found in the literature, which support the potential use of H. sabdariffa as a sustainable source of natural colorants with application in different industrial sectors.

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Section: Introductionmentioning

confidence: 99%

Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants

et al. 2019

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“…Again, pectin extraction from novel food waste and by‐products sources was investigated in the overview of Marić et al . () by means of traditional and innovative approaches. Finally, avocado by‐products (peels and seeds) were converted with convective drying process into dehydrated ingredients available in any season and with high antioxidant capacity (Saavedra et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Food uses of pineapple waste and by‐products: a review

Roda

Lambri

2019

Int J of Food Sci Tech

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Waste from fruits and vegetable processing industry is produced in large quantities worldwide and it contains high levels of lignocellulose, fibre, sugar, bioactive and functional compounds. Their utilisation has become one of the main important and challengeable aspects due to the generation of large quantities of by-products including peels, seeds, leaves and unused flesh in different steps of processing chain. Many researches have validated the waste utilisation as novel, low-cost, economical and natural sources of dietary fibre, antioxidants, pectin, enzymes, organic acids, food additives, essential oils, etc. through different methods of extractions, purifications and fermentations. Though, obtaining these by-products from such a variable substrate requires an understanding of the composition of the polysaccharides and their associations within the overall substrate. Focus on the pineapple fruit, scientific and technological studies have already highlighted and confirmed the potential of better and more profitable markets for pineapple wastes. This review is first of all the collection of previous reports about valorisation of food processing waste, deepening the possibilities of pineapple waste utilisation and to promote the integral exploitation of the by-products rich in bioactive compounds, even as multifunctional food ingredients. More in detail, this review aims at identifying those processes that can be implemented even in disadvantaged areas by means of technologies that allow recovering waste directly on site, thus reducing pollution and providing ingredients/food products with high nutritional values that could be integrated into the diet.

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“…According to the United Nation's Food and Agriculture Organization, the production of different fruits around the world exceeded one billion tones in 2017, which, depending on geographical areas, consumption and growing traditions, inevitably leads to the generation of large amounts of byproducts and waste (Food and Agriculture Organization of the United Nations [FAO], 2017). Only Europe generates approximately 100 Mt of waste and by-products each year, being an outcome of drinks industry (26%), as well as fruits and vegetables companies (14.8%) (Marić et al, 2018). The management of by-products resulted from fruits processing is one of the major problems of agri-food industries.…”

Section: Introductionmentioning

confidence: 99%

Fruits By-Products – A Source of Valuable Active Principles. A Short Review

Fierăscu

Sieniawska

Orţan

et al. 2020

Front. Bioeng. Biotechnol.

111

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The growing demand for more sustainable, alternative processes leading to production of plant-derived preparations imposes the use of plants waste generated mainly by agri-food and pharmaceutical industries. These mostly unexploited but large quantities of plants waste also increase the interest in developing alternative approaches for sustainable production of therapeutic molecules. In order to reduce the amount of plant waste by further processing, different novel extraction techniques can be applied. Fruits and their industrial by-products are rich sources of different classes of compounds with therapeutic properties. The processed fruits waste can be reused and lead to novel pharmaceuticals, food supplements or functional foods. This review intends to briefly summarize recent aspects regarding the production of different active compounds from fruit by-products, and their therapeutic properties. The potential use of fruits by-products in different industries will be also discussed.

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An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction

Cited by 523 publications

References 79 publications

Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants

Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants

Food uses of pineapple waste and by‐products: a review

Fruits By-Products – A Source of Valuable Active Principles. A Short Review

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