Vanilla ( Vanilla planifolia Andr.), its residues and other industrial by-products for recovering high value flavor molecules: A review

Baqueiro-Peña, Itzamná; Guerrero-Beltrán, José Ángel

doi:10.1016/j.jarmap.2016.10.003

Cited by 43 publications

(25 citation statements)

References 30 publications

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“…It is noteworthy that sample 7 has coffee in its composition, sample 9 shows addition of vanilla flavor, and sample number 11 is a mixed alcoholic beverage based on beer and honey. There are many studies in the literature that show that plant origin products (such as coffee and vanilla) and honey have a significant concentration of phenolic compounds in their composition, and our results show that the addition of these natural components in the beverage can contribute significantly to the phenolic composition of craft beer [ 38 , 39 , 40 , 41 , 42 ].…”

Section: Discussionmentioning

confidence: 55%

A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers

et al. 2021

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There are a significant number of analytical methodologies employing different techniques to determine phenolic compounds in beverages. However, these methods employ long sample preparation processes and great time consumption. The aim of this paper was the development of a simple method for evaluating the phenolic compounds’ presence in Brazilian craft beers without a previous extraction step. Catechin, caffeic acid, epicatechin, p-coumaric acid, hydrated rutin, trans-ferulic acid, quercetin, kaempferol, and formononetin were analyzed in fifteen different craft beers. The method showed good linearity (R2 ≥ 0.9966). The limit of detection ranged from 0.08 to 0.83 mg L−1, and limits of quantification were between 0.27 and 2.78 mg L−1. The method showed a satisfactory precision (RSD ≤ 16.2%). A good accuracy was obtained by the proposed method for all phenolic compounds in craft beer (68.6% ˂ accuracy ˂ 112%). Catechin showed higher concentrations (up to 124.8 mg L−1) in the samples, followed by epicatechin (up to 51.1 mg L−1) and caffeic acid (up to 8.13 mg L−1). Rutin and formononetin were observed in all analyzed samples (0.52 mg L−1 to 2.40 mg L−1), and kaempferol was less present in the samples. The presence of plant origin products was determinant for the occurrence of the highest concentrations of phenolic compounds in Brazilian craft beers.

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Section: Discussionmentioning

confidence: 55%

A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers

et al. 2021

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“…Previous studies suggest that the utilization of biomordanting mostly adds value in the tint strength, but also gives good shades with enhanced fastness characteristics. 30 This is because of intermolecular hydrogen bonding and the ionic interactions of dye functional groups with the wool amide linkage (-CO-NH 2 ) and the hydroxyl group of biomordants, which gave excellent shades. 31,32 In chemical mordants, a dye complex is formed with metal via coordinate covalent interactions.…”

Section: Behavior Of Different Mordantsmentioning

confidence: 99%

Sustainable ultrasonic dyeing of wool using coconut coir extract

Adeel

Kiran

Habib

et al. 2019

Textile Research Journal

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Due to an increasing awareness of the harmful effects of synthetic dyes among the global community, the demand for natural dyes in the textile sector has increased. The current study has been conducted to explore coconut coir, that is, Cocos nucifera, as a new dye yielding plant for wool dyeing under ultrasonic (US) radiation. Unirradiated and US-irradiated extracts of coconut coir were utilized to dye unirradiated and US-irradiated wool fabrics. To make the process more sustainable, acacia, henna, turmeric and pomegranate extracts as biomordants were used to dye wool fabric at 65℃ for 45 min. It was found that a good color yield was achieved by dyeing US-treated wool with US-treated acidic methanolic extract at 65℃ for 45 min. It is found that biomordanting profoundly added value in coloration and also enhanced the fastness rating of the dyed wool fabrics. It is concluded that US rays have excellent efficacy for exploring the coloring wealth of plants for dyeing of natural fabrics.

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“…The works performed by Buratto et al [ 14 ] and Cádiz-Gurrea et al [ 27 ] are recent examples of that, as summarized in Table 1 . In the first study, it was found that about 5–15% of the weight of açaí fruit is edible, being almost 80% of the weight of the total fruit composed of seeds and lost during processing.…”

Section: Introductionmentioning

confidence: 99%

Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues

et al. 2021

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With the increasing demand for convenient and ready-to-eat foods, the use of antioxidants and preservative additives in foodstuff formulation is essential. In addition to their technological functions in food, bio-based additives confer beneficial properties for human health for having antioxidant capacity and acting as antimicrobial, antitumor, and anti-inflammatory agents, among others. The replacement of preservatives and other additives from synthetic origin, usually related to adverse effects on human health, faces some challenges such as availability and cost. An opportunity to obtain these compounds lies in the food industry itself, as a great variety of food waste has been identified as an excellent source of high value-added compounds. Large amounts of seeds, fibrous strands, peel, bagasse, among other parts of fruits and vegetables are lost or wasted during industrial processing, despite being rich sources of bioactive compounds. From a circular economy perspective, this work reviewed the main advances on the recovery of value-added compounds from food industry bioresidues for food application. Bioactive compounds, mainly phenolic compounds, have been largely obtained, mostly from seeds and peels, and have been successfully incorporated into foods. Additionally, alternative and eco-friendly extraction techniques, as ultrasound and microwave, have showed advantages in extracting antioxidant and preservatives compounds.

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Vanilla ( Vanilla planifolia Andr.), its residues and other industrial by-products for recovering high value flavor molecules: A review

Cited by 43 publications

References 30 publications

A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers

A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers

Sustainable ultrasonic dyeing of wool using coconut coir extract

Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues

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