An updated review on use of tomato pomace and crustacean processing waste to recover commercially vital carotenoids

Saini, Ramesh Kumar; Moon, So Hyun; Keum, Young‐Soo

doi:10.1016/j.foodres.2018.04.003

Cited by 80 publications

(62 citation statements)

References 75 publications

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“…The processing of tomatoes for various foods such as sauces, ketchup, or juice generates significant quantities of by-products. About a quarter of total tomato production is subject to processing, which means that tomato peels, seeds, and small quantities of pulp are removed; these by-products can add around 5-30% of the main product [23][24][25]. Phytochemicals found in industrial tomatoes and their by-products have been shown to include valuable compounds such as carotenoids, polyphenols, tocopherols, terpenes, and sterols.…”

Section: Introductionmentioning

confidence: 99%

Active Packaging—Poly(Vinyl Alcohol) Films Enriched with Tomato By-Products Extract

et al. 2020

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Active films were prepared from poly(vinyl alcohol) (PVA) blended with itaconic acid (Ia), and with chitosan (Ch), enriched with tomato processing by-products extract (TBE) in order to develop new bioactive formulations for food packaging. The effects of two biopolymers (Ch, Ia) and of the incorporated TBE—containing phenolic compounds and carotenoids—were studied regarding the physical and antimicrobial properties of films; in addition, their influence on the total phenolic content, viscosity, and flow behavior on the film-forming solutions was investigated. The results showed increased physical properties (diameter, thickness, density, weight) of the films containing the TBE versus their control. TBE and Ch conferred significant antimicrobial effects to PVA films toward all the tested microorganisms, whereas the best inhibition was registered against S. aureus and P. aeruginosa, with a minimum inhibitory concentration of <0.078 mg DW/mL. The Ia-PVA films also exhibited some antibacterial activity against P. aeruginosa (2.5 mg DW/mL). The total phenolic content of the film-forming solutions presented the highest values for the TBE and Ch-added PVA samples (0.208 mg gallic acid/100 mL film-forming solution). These results suggest that the PVA + Ch film containing TBE can be used for the development of intelligent and active food packaging materials.

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Section: Introductionmentioning

confidence: 99%

Active Packaging—Poly(Vinyl Alcohol) Films Enriched with Tomato By-Products Extract

et al. 2020

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“…The domestic and industrial processing of shrimp involves the separation of head and carapace residues (waste) and muscles (edible flesh). Studies show that such processing generates 40–60% of food waste [ 4 ]. Given the high contents of nutritionally vital components in shrimp, their processing waste can be utilized to recover these nutrients, which can be utilized as health supplements [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Red Shrimp Are a Rich Source of Nutritionally Vital Lipophilic Compounds: A Comparative Study among Edible Flesh and Processing Waste

Saini

Song

Rengasamy

et al. 2020

Foods

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This study was aimed at comparatively analyzing the sterols, tocopherols and fatty acids from edible flesh and processing waste obtained from three shrimp species, utilizing rapid liquid chromatography (LC)-atmospheric-pressure chemical ionization (APCI)-tandem mass spectrometry (MS/MS) and gas chromatography-mass spectrometry (GC-MS). Results revealed the presence of significantly (p < 0.05) high proportions of health-beneficial omega-3 (n3) polyunsaturated fatty acids (PUFAs) in Argentine red shrimp (34.3% in waste and 38.2% in the flesh), compared to black tiger shrimp (16.5–24.2%) and whiteleg shrimp (13.2–22.6%). Among sterols, cholesterol was found most dominant, accounting in the range 349.4 (white shrimp flesh) to 559.3 µg/g fresh weight (FW) (black shrimp waste). Surprisingly, waste was found to contain a substantially higher amount of α-tocopherol, for instance, 21.7 µg/g FW in edible flesh and 35.3 µg/g FW in the waste of black tiger shrimp. The correlation analysis indicated that shrimp with low total contents of lipids might have higher proportions of health-beneficial long-chain (LC)-n3-PUFAs eicosapentaenoic (EPA) and docosahexaenoic acid (DHA). The fat quality indices, including the high ratios of hypocholesterolemic (h)/hypercholesterolemic (H) fatty acids, and lowest values of the atherogenic index (AI) and thrombogenic index (TI) indicated the health-beneficial potential associated with fat intake from red shrimp. Overall, a significant amount of health-beneficial compounds in edible flesh of studied shrimp confers its extraordinary nutritional benefits. Moreover, considering the richness of processing waste with these compounds, their valorization can be prompted.

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“…Different studies have been carried out to extract β-carotene and lycopene from tomato processing waste stream (Saini et al, 2018). These compounds are natural pigments possess natural antioxidant activity.…”

Section: Functional Ingredients From Food Industry Byproductsmentioning

confidence: 99%

Applications and opportunities of supercritical fluid extraction in food processing technologies: A review

Majid¹

2019

Int. j. adv. appl. sci.

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The food industry is always in search of best processing technologies to achieve a natural compound with maximum purity. An increase in interest of functional food has brought a sharp rise demand of naturally occurring compounds achieved via natural processes. The traditional solvent extraction processes have shown certain limitations; such as flammability, toxicity, carcinogenicity, mutagenicity and limited recovery. The studies on costeffective and eco-friendly processes are still limited. This review focuses on an innovative, environmentally clean tool for food processing technologies and their role in improving food sustainability. Supercritical Fluid Extraction (SFE) technique, however, is already in use for more than 40 years by academia and industries. This can be a successful tool for food processing and can be used for the extraction of selective components. Development of a sustainable and environmentally clean process to achieve natural ingredients is an area undergoing intense studies in food science. Here, we discuss principle applications of SFE to extract natural ingredients from different food materials and by-products. A supercritical fluid is non-flammable, nontoxic, eco-friendly and easily recoverable. These can be easily eliminated from the extract by altering the pressure and temperature conditions. Supercritical fluids are preferred method of extraction from solid samples, different fractional liquids and for chromatographic separations. The cost of SFE is competitive, moreover, in some cases, SFE is the only way to achieve product satisfaction. The design and development of analytical and industrial plants are reviewed. An overview of commercial applications and illustrations of recent development describes new horizons for SFE in food processing industries.

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An updated review on use of tomato pomace and crustacean processing waste to recover commercially vital carotenoids

Cited by 80 publications

References 75 publications

Active Packaging—Poly(Vinyl Alcohol) Films Enriched with Tomato By-Products Extract

Active Packaging—Poly(Vinyl Alcohol) Films Enriched with Tomato By-Products Extract

Red Shrimp Are a Rich Source of Nutritionally Vital Lipophilic Compounds: A Comparative Study among Edible Flesh and Processing Waste

Applications and opportunities of supercritical fluid extraction in food processing technologies: A review

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