High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

Tlais, Ali Zein Alabiden; Fiorino, Giuseppina Maria; Polo, Andrea; Filannino, Pasquale; Cagno, Raffaella Di

doi:10.3390/molecules25132987

Cited by 91 publications

(51 citation statements)

References 101 publications

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“…The development and optimization of technologies for the recovery of bioactive compounds in food waste and subsequent valorization of these compounds in a range of industrial applications, including functional food ingredients, supplements or nutraceutical formulations is becoming an important solution to this challenge [1]. Among the biologically active compounds present in agricultural production residues are an important group of functional phenolic compounds.…”

Section: Introductionmentioning

confidence: 99%

HPLC-DAD-qTOF Compositional Analysis of the Phenolic Compounds Present in Crude Tomato Protein Extracts Derived from Food Processing

Višnjevec

Baker

Peeters³

et al. 2021

Molecules

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The conversion of raw fruits and vegetables, including tomatoes into processed food products creates side streams of residues that can place a burden on the environment. However, these processed residues are still rich in bioactive compounds and in an effort to valorize these materials in tomato by-product streams, the main aim of this study is to extract proteins and identify the main phenolic compounds present in tomato pomace (TP), peel and skins (TPS) by HPLC-DAD-ESI-QTOF. Forty different phenolic compounds were identified in the different tomato extracts, encompassing different groups of phenolic compounds, including derivatives of simple phenolic acid derivatives, hydroxycinnamoylquinic acid, flavones, flavonones, flavonol, and dihydrochalcone. In the crude protein extract (TPE) derived from tomatoes, most of these compounds were still present, confirming that valuable phenolic compounds were not degraded during food processing of these co-product streams. Moreover, phenolic compounds present in the tomato protein crude extract could provide a valuable contribution to the required daily intake of phenolics that are usually supplied by consuming fresh vegetables and fruits.

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Section: Introductionmentioning

confidence: 99%

HPLC-DAD-qTOF Compositional Analysis of the Phenolic Compounds Present in Crude Tomato Protein Extracts Derived from Food Processing

Višnjevec

Baker

Peeters³

et al. 2021

Molecules

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“…Fermentation is a process operated by microorganisms to break down organic compounds to obtain energy through anaerobic metabolism. This biological process is characterized by low costs, low energy consumption, and low wastewater generation, and it can be exploited to repurpose organic wastes into value-added products [ 27 ]. In SSF, fungi, yeasts, and bacteria grow on the surface of various organic substances, which act as physical support for their development without adding water [ 28 ].…”

Section: Repurposing Agri-food Waste By Solid-state Fermentation For the Production Of Aroma Compoundsmentioning

confidence: 99%

Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds

Saadoun

Bertani

Levante

et al. 2021

Foods

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Food waste and byproducts are generated along the entire food processing and storage chain. The large amount of waste deriving from the whole process represents not only a great economic loss but also an important ethical and environmental issue in terms of failure to recycle potentially reusable materials. New, clear strategies are needed to limit the amount of waste produced and, at the same time, promote its enhancement for further conversion and application to different industrial fields. This review gives an overview of the biological approaches used so far to exploit agri-food wastes and byproducts. The application of solid-state fermentation by different microorganisms (fungi, yeasts, bacteria) to produce several value-added products was analyzed, focusing on the exploitation of lactic acid bacteria as workhorses for the production of flavoring compounds.

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“…The phenolic compounds with the most abandoned secoiridoids with high antioxidant potential present in olive mill effluents from Slovenian Istria can be a good source of high value compounds with beneficial effects on health as preservative and supplements in the food industry, pharmaceuticals and cosmetics (production of sunscreen and treatment of skin related disorders) [54,55].…”

Section: Radical Scavenging Activity By Dpphmentioning

confidence: 99%

Developing an Olive Biorefinery in Slovenia: Analysis of Phenolic Compounds Found in Olive Mill Pomace and Wastewater

et al. 2020

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The valorization of olive pomace through the extraction of phenolic compounds at an industrial scale is influenced by several factors that can have a significant impact on the feasibility of this approach. These include the types and levels of phenolic compounds that are present, the impact that seasonal variation and cultivar type have on the phenolic compound content in both olive pomace and mill effluents and the technological approach used to process the olive crop. Chemical analysis of phenolic compounds was performed using an HPLC-diode-array detector (DAD)-qTOF system, resulting in the identification of 45 compounds in olive mill wastewater and pomace, where secoiridoids comprised 50–60% of the total phenolic content. This study examined three different factors that could impact the phenolic compound content of these processing streams, including cultivar types typically grown on local farms in Slovenia, the type of downstream processing used and seasonality effects. Olive crop varieties sourced from local farms showed high variability, and the highest phenolic content was associated with the local variety “Istrska Belica”. During processing, the phenolic content was on average approximately 50% higher during two-phase decanting compared to three-phase decanting and the type of compound present significantly different. An investigation into the seasonal effects revealed that the phenolic content was 20% higher during the 2019 growing season compared to 2018. A larger sample size over additional growing seasons is required to fully understand the annual variation in phenolic compound content. The methods and results used in this study provide a basis for further analysis of phenolic compounds present in the European Union’s olive crop processing residues and will inform techno-economic modelling for the development of olive biorefineries in Slovenia.

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High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

Cited by 91 publications

References 101 publications

HPLC-DAD-qTOF Compositional Analysis of the Phenolic Compounds Present in Crude Tomato Protein Extracts Derived from Food Processing

HPLC-DAD-qTOF Compositional Analysis of the Phenolic Compounds Present in Crude Tomato Protein Extracts Derived from Food Processing

Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds

Developing an Olive Biorefinery in Slovenia: Analysis of Phenolic Compounds Found in Olive Mill Pomace and Wastewater

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