Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products

Nieto, Gema; Fernández‐López, Juana; Pérez‐Álvarez, José Angel; Peñalver, Rocío; Ros‐Berruezo, Gaspar; Viuda‐Martos, Manuel

doi:10.3390/plants10061069

Cited by 41 publications

(28 citation statements)

References 132 publications

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“…Although there is controversial evidence regarding the bioavailability of carotenoids in human and animal models [ 41 ], the improvement of meat oxidative stability through carotenoids dietary inclusion portrays a well-documented scenario [ 6 ]. In agreement with our study, the dietary supplementation with commercial rich in astaxanthin product decreased the TBARS content in broilers muscles kept in both thermoneutral and high ambient temperature conditions [ 42 ].…”

Section: Discussionmentioning

confidence: 99%

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Effect of a Carotenoid Extract from Citrus reticulata By-Products on the Immune-Oxidative Status of Broilers

et al. 2022

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Although carotenoids generally possess antimicrobial and antioxidant properties, the in vivo synergistic action of carotenoid blends derived from plant-based by-products has not been thoroughly studied. Therefore, the carotenoid characterization and antimicrobial potential of Citrus reticulata extract as well as the impact of this carotenoid-rich extract (CCE) dietary supplementation on the performance, meat quality, and immune-oxidative status of broiler chickens were determined. One hundred and twenty one-day-old hatched chicks (Ross 308) were allocated to two dietary groups, with four replicate pens of 15 birds each. Birds were fed either a basal diet (CON) or the basal diet supplemented with 0.1% CCE (25 mg carotenoid extract included in 1 g of soluble starch) for 42 d. β-Cryptoxanthin, β -Carotene, Zeaxanthin, and Lutein were the prevailing carotenoid compounds in the Citrus reticulata extract. The CCE feed additive exerted inhibitory properties against both Gram-positive (Staphylococcus aureus) and negative (Klebsiella oxytoca, Escherichia coli, and Salmonella typhimurium) bacteria. Both the broiler performance and meat quality did not substantially differ, while the breast muscle malondialdehyde (MDA) concentration tended to decrease (p = 0.070) in the CCE-fed broilers. The inclusion of CCE decreased the alanine aminotransferase and MDA concentration, and the activity of glutathione peroxidase, while the activity of superoxide dismutase was increased in the blood. Catalase and NADPH oxidase 2 relative transcript levels were significantly downregulated in the livers of the CCE-fed broilers. Additionally, Interleukin 1β and tumor necrosis factor (TNF) relative transcript levels were downregulated in the livers of the CCE- fed broilers, while TNF and interferon γ (IFNG) tended to decrease in the spleens and bursa of Fabricius, respectively. The present study provided new insights regarding the beneficial properties of carotenoids contained in Citrus reticulata in broilers’ immune-oxidative status. These promising outcomes could be the basis for further research under field conditions.

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Section: Discussionmentioning

confidence: 99%

“…A significant volume of this production is originated in the food industry and majorly for juice, jams, beverages, etc. [ 6 ]. Amongst these fruits, 50–60% are discarded, and consequently plenty of difficult to stock sought-after bioactive compounds are wasted as well [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of a Carotenoid Extract from Citrus reticulata By-Products on the Immune-Oxidative Status of Broilers

et al. 2022

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“…peel and pulp are a rich source of various active ingredients, such as dietary fiber, minerals, vitamins, organic acids, flavonoids (ferulic, sinapic acids, and chlorogenic), phenolics (hesperetin, hesperidium, diosmin, and narirutin), carotenoids (carotene, zeaxanthin, lutein) [192][193][194][195]. These compounds are applied in the meat industry due to their associated health effects, such as antimicrobial, antioxidant, anticancer, anti-allergic, and antihypertensive effects [196]. The antioxidant activity of different citrus extracts varies with the methodology of their extraction, their fruit type, their environmental conditions, such as soil type and climate, their fruit-ripening stage, and their harvesting time [197,198].…”

Section: Plant Extracts As Natural Antioxidants In Meatmentioning

confidence: 99%

Green Extraction of Bioactive Compounds from Plant Biomass and Their Application in Meat as Natural Antioxidant

et al. 2021

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Plant extracts are rich in various bioactive compounds exerting antioxidants effects, such as phenolics, catechins, flavonoids, quercetin, anthocyanin, tocopherol, rutin, chlorogenic acid, lycopene, caffeic acid, ferulic acid, p-coumaric acid, vitamin C, protocatechuic acid, vitamin E, carotenoids, β-carotene, myricetin, kaempferol, carnosine, zeaxanthin, sesamol, rosmarinic acid, carnosic acid, and carnosol. The extraction processing protocols such as solvent, time, temperature, and plant powder should be optimized to obtain the optimum yield with the maximum concentration of active ingredients. The application of novel green extraction technologies has improved extraction yields with a high concentration of active compounds, heat-labile compounds at a lower environmental cost, in a short duration, and with efficient utilization of the solvent. The application of various combinations of extraction technologies has proved to exert a synergistic effect or to act as an adjunct. There is a need for proper identification, segregation, and purification of the active ingredients in plant extracts for their efficient utilization in the meat industry, as natural antioxidants. The present review has critically analyzed the conventional and green extraction technologies in extracting bioactive compounds from plant biomass and their utilization in meat as natural antioxidants.

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“…The wastes deriving from Citrus processing (peels and seeds in primis) are an important part, and various papers have shown that by recycling and using these parts, bioactive compounds such as flavonoids, limonoids, terpenoids, and minerals can be obtained [ 9 , 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Chemical Compositions and Antioxidant Activities of Essential Oils, and Their Combinations, Obtained from Flavedo By-Product of Seven Cultivars of Sicilian Citrus aurantium L.

et al. 2022

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In this work, seven Citrus aurantium essential oils (EOs) derived from flavedo of cultivars ‘Canaliculata’, ‘Consolei’, ‘Crispifolia’, ‘Fasciata’, ‘Foetifera’, ‘Listata’, and ‘Bizzaria’ were investigated. EOs were also combined in 1:1 (v/v) ratio to identify possible synergism or antagonism of actions. GC-MS analysis was done to investigate Eos’ phytochemical profiles. The antioxidant activity was studied by using a multi-target approach based on FRAP, DPPH, ABTS, and β-carotene bleaching tests. A great difference was observed in EOs’ phytochemical profiles. d-limonene (33.35–89.17%) was the main monoterpene hydrocarbon, and α-Pinene, β-myrcene, and β-linalool were identified in almost all samples. Among EOs, only C3 showed high quantitative and qualitative variability in its chemical composition. The chemical diversity of EOs was also demonstrated by PCA and HCA statistical analysis. Samples C2, C4, C5, C6, and C7 were statistically similar to each other, while C1 and C3 were characterized as having a different amount of other compounds and oxygenated monoterpenes, respectively, with respect to the other EOs mentioned. The global antioxidant score (GAS) revealed that among the tested EOs, C. aurantium ‘Fasciata’ EO had the highest antioxidant potential, with a GAS value of −0.47, whereas among combinations, the EO obtained by mixing ‘Canaliculata’ + ‘Bizzaria’ was the most active. Comparison by theoretical and real data on inhibitory concentration (IC50) and FRAP values did not reveal any significant effect of synergism or antagonism of actions to be valid in all biological applied tests. These findings, considered together, represent an important starting point to understand which compounds are responsible for the activities and their future possible industrial application.

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Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products

Cited by 41 publications

References 132 publications

Effect of a Carotenoid Extract from Citrus reticulata By-Products on the Immune-Oxidative Status of Broilers

Effect of a Carotenoid Extract from Citrus reticulata By-Products on the Immune-Oxidative Status of Broilers

Green Extraction of Bioactive Compounds from Plant Biomass and Their Application in Meat as Natural Antioxidant

Chemical Compositions and Antioxidant Activities of Essential Oils, and Their Combinations, Obtained from Flavedo By-Product of Seven Cultivars of Sicilian Citrus aurantium L.

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