Sustainable raw materials for efficient valorization and recovery of bioactive compounds

Pavlić, Branimir; Aćimović, Milica; Sknepnek, Aleksandra; Miletić, Dunja; Mrkonjić, Živan; Cvetanović, Aleksandra; Jerković, Jelena; Mišan, Aleksandra; Pojić, Milica; Stupar, Alena; Zeković, Zoran; Teslić, Nikola

doi:10.1016/j.indcrop.2022.116167

Cited by 18 publications

(9 citation statements)

References 171 publications

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“…For example, studies on personal care, cosmetics, and genotoxicity are trending topics in current research. This could be associated with recent trends in the application of bioactive compounds extracted from vegetable matrixes, whose applications extend from food to pharmaceutical and cosmetics (Liu, 2022;Pavlić et al, 2023;Zhao et al, 2022). Taking into account the TLS as a classification factor, quality (17,189) was first as the main keyword associated with food science in the last 20 years, followed by antioxidant activity (14,726), food (10,432), stability (10,029) and bioactive compounds (9,365).…”

Section: Bibliometric Analysis Of Food Science In Brazilmentioning

confidence: 99%

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The impact of Brazilian food science over the past two decades. A critical review and meta-analysis

Teixeira

Ferreira

2023

fstoday

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Among the many research areas that have significantly leveraged science in Brazil over the last two decades, food science stood out as one of the most prominent subgroups in agricultural sciences. Studies involving chemistry, biochemistry, nutritional, physicochemical, biological, microbiological, safety, digestibility, preservation, bioactivity, toxicity, processing effects, regulations, authentication, and other properties of food emerged as critical topics and proved to be of great relevance along with other fields of science. Although most developed countries count on massive budgets and public investment in research, Brazil still faces considerable challenges in adequately funding studies in this vital area. However, despite low budgets and a few public policies to leverage the food science area, Brazil reached the fifth position amongst the most relevant worldwide and the most prominent Latin American country in the field over the past 20 years. This review critically discusses the advances and relevance of Brazilian food science research and its overall impact worldwide, highlighting the most researched topics, the higher-producing universities, investments in the field, and the challenges of continuing to grow.

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Section: Bibliometric Analysis Of Food Science In Brazilmentioning

confidence: 99%

mentioning

confidence: 99%

The impact of Brazilian food science over the past two decades. A critical review and meta-analysis

Teixeira

Ferreira

2023

fstoday

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“…Nowadays, coffee beverages are consumed and prepared by a lot of various hot and cold brewing methods, depending on the geographic, cultural, and social context, as well as on personal preference (Santanatoglia, 2023a(Santanatoglia, , 2023b(Santanatoglia, , 2023c(Santanatoglia, , 2023d. Therefore, in order to satisfy the enormous product demand, coffee companies must process a huge amount of raw materials, releasing a significant amount of solid and liquid residues, since about 90% of the weight of coffee berries is disposed of as agricultural waste and byproducts during the manufacturing process (Pavlić et al, 2023). For this reason, several authors have proposed the possibility of recycling various coffee residues to reuse them in different industries while reducing the amount that ends up in landfills (Iriondo-De Hond et al, 2016;Nzekoue, Khamitova, et al, 2020a, 2020bSeverini et al, 2020;Malara et al, 2018;Dos Santos Polidoro et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Valorization of spent coffee ground and coffee silverskin as a source of nutrients and bioactive compounds

Santanatoglia,

Alessandroni,

Mannozzi

et al. 2024

Future Postharvest and Food

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In a world where a greener approach is increasingly necessary, it is mandatory to reduce waste production and reuse residues from the company's supply chain. Spent Coffee grounds (SCG) and Coffee Silverskin (CS) are two important by‐products of coffee production, being sources of important dietary fibers and bioactive compounds, which is why some authors have proposed their reuse in the nutraceutical, food and cosmetic industries. However, their nutrients chemical content has been insufficiently studied. Therefore, the aim of the present review was to investigate the main components, such as carbohydrates, dietary fibers, lipids, and bioactive compounds of SCG and CS. In addition, the most common extraction methods to obtain these aforementioned nutrients were evaluated.

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“…Currently, there is great concern regarding the valorization of plants from spontaneous or cultivated flora. The study of biologically active compounds existing in different plant species arouses the interest of many researchers in terms of identification, quantification, determination of their pharmacological effects, and elucidation of their mechanisms of action [ 1 , 2 ].…”

Section: Introductionmentioning

confidence: 99%

“…In order for plants to be used for medicinal purposes, their phytochemical content must be known, along with the plant parts in which the bioactive compounds are present. Also of particular importance is the ability to identify, isolate, and quantify these compounds [ 1 , 2 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

Comparative Antioxidant and Antimicrobial Activities of Several Conifer Needles and Bark Extracts

Popescu (Stegarus),

Frum,

Dobrea

et al. 2023

Pharmaceutics

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Nowadays, an increased concern regarding using natural products for their health benefits can be observed. The aim of this study was to assess and compare several phenolic compounds found in 15- to 60-year-old Douglas fir, silver fir, larch, pine, and spruce needle and bark extracts and to evaluate their antioxidant and antimicrobial activities. Spectrophotometric assays were used to determine the total polyphenol content and the antioxidant activity that was assessed by using the DPPH• radical scavenging assay (RSA), the ferric reducing antioxidant power assay (FRAP), and the ABTS•+ radical cation scavenging assay (ABTS). The phytochemical content was determined by using high-performance liquid chromatography, and the antimicrobial activity was determined by assessing the minimal inhibition concentration (MIC). The results of the study show a total polyphenol content of 62.45–109.80 mg GAE/g d.w. and an antioxidant activity of 91.18–99.32% for RSA, 29.16–35.74 µmol TE/g d.w. for FRAP, and 38.23–53.57 µmol TE/g d.w. for ABTS. The greatest quantity of phenolic compound for most of the extracts was for (+)-catechin, and it had values between 165.79 and 5343.27 µg/g d.w. for these samples. The antimicrobial inhibition for all the extracts was the strongest for Staphylococcus aureus (MIC 62.5–125 µg/mL). The extracts analyzed could be used for their bioactive potential after further investigations.

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Sustainable raw materials for efficient valorization and recovery of bioactive compounds

Cited by 18 publications

References 171 publications

The impact of Brazilian food science over the past two decades. A critical review and meta-analysis

The impact of Brazilian food science over the past two decades. A critical review and meta-analysis

Valorization of spent coffee ground and coffee silverskin as a source of nutrients and bioactive compounds

Comparative Antioxidant and Antimicrobial Activities of Several Conifer Needles and Bark Extracts

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