Article

Food waste: a potential bioresource for extraction of nutraceuticals and bioactive compounds

Authors:
  • Rajiv Gandhi University, Rono Hills, Doimukh, Arunachal Pradesh
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Food waste, a by-product of various industrial, agricultural, household and other food sector activities, is rising continuously due to increase in such activities. Various studies have indicated that different kind of food wastes obtained from fruits, vegetables, cereal and other food processing industries can be used as potential source of bioactive compounds and nutraceuticals which has significant application in treating various ailments. Different secondary metabolites, minerals and vitamins have been extracted from food waste, using various extraction approaches. In the next few years these approaches could provide an innovative approach to increase the production of specific compounds for use as nutraceuticals or as ingredients in the design of functional foods. In this review a comprehensive study of various techniques for extraction of bioactive components citing successful research work have been discussed. Further, their efficient utilization in development of nutraceutical products, health benefits, bioprocess development and value addition of food waste resources has also been discussed.
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... Además, la naranja posee vitamina C, carbohidratos, minerales, fibra, compuestos fenólicos (ácido gálico, ferúlico, cafeico y flavonoides) y carotenoides (Fernández-López et al., 2009;Favela-Hernández et al., 2016;Chavan et al., 2018). Algunos estudios mencionan del aprovechamiento de los subproductos de la naranja como fuente de nutrientes en la alimentación animal, extracción de pectina para su uso como aditivo alimenticio, extracción de aceite esencial y producción de bioetanol (Chavan et al., 2018;Pacheco et al., 2018a), pero pocos estudios reportan el uso de subproductos de naranja en fórmulas como ingrediente o aditivo alimenticio funcional y nutracéutico (Kumar et al., 2017). ...
... Table 4. Evaluation of phenolic compounds and antioxidant activity of the drink formulated from agroindustrial by-products with respect to time. (Caristi et al., 2006;Gattuso et al., 2007;Kumar et al., 2017;Singh et al., 2020;Wedamulla et al., 2022). Sin embargo, en la presente investigación, los flavonoides totales no fueron detectados, lo anterior puede deberse a que los flavonoides en cítricos se encuentran principalmente de forma glicosilada (unidos a un azúcar) (Fernández-López et al., 2009;Favela Hernández et al., 2016), debido a su naturaleza hidrofílica (soluble en agua) (Caristi et al., 2006;Gattuso et al., 2007;Singh et al., 2020), lo que podría dificultar su detección. ...
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En la actualidad, la agroindustria del queso y juguera producen subproductos como el lactosuero y bagazo de naranja que son desechados y desperdiciados ocasionando contaminación ambiental. Debido a lo anterior, el objetivo de esta investigación fue desarrollar una bebida, a partir del lactosuero y bagazo de naranja. Se evaluaron parámetros fisicoquímicos (pH, acidez, densidad y °Brix), la calidad nutracéutica (compuestos fenólicos totales, flavonoides totales, DPPH y ABTS), composición química (proteína, grasa, fibra), calidad microbiológica (mesófilos aerobios, coliformes, bacterias acidolácticas, bacterias psicrófilas, hongos y levaduras), propiedades reológicas y calidad sensorial durante su almacenamiento. Los resultados obtenidos de densidad (1.05 g mL-1), °Brix (13.6), pH (4.8) y acidez (0.79 g L-1), microbiológicos y viscosidad se mantuvieron constantes. Los valores obtenidos en la composición química se mostraron en porcentajes bajos; el contenido promedio de compuestos fenólicos totales (2611.46 mg EAG L-1), capacidad antioxidante DPPH (573.59 µmol ET L-1) y ABTS (5288.78 µmol ET L-1) disminuyeron durante el almacenamiento. Asimismo, la bebida en cuanto a color, sabor, olor, textura y apariencia obtuvo una aceptabilidad sensorial media. El suero dulce de leche y el subproducto del jugo de naranja pueden ser aprovechados como materias primas económicas para desarrollar nuevos productos alimenticios. DOI: https://doi.org/10.54167/tch.v18i4.1678
... Much of food loss and waste is substantially rich in nutrients that could be repurposed to develop functional food products [18][19][20][21]. In addition to vitamins and minerals, food waste contains fibres, phytochemicals, organic acids, lipids, bioactive peptides, lignans and essential oils [22] (Fig. 2). ...
... In addition to vitamins and minerals, food waste contains fibres, phytochemicals, organic acids, lipids, bioactive peptides, lignans and essential oils [22] (Fig. 2). Previous reviews have extensively discussed the antioxidative, anti-inflammatory, and antimicrobial properties of different types of food waste, as well as detailed various extraction techniques [18][19][20][21]. Therefore, this review aims on the potential cardiovascular health benefits of nutrients found in various types of food waste, prioritizing in vivo and clinical evidence. ...
Article
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Purpose of Review Global food production leads to substantial amounts of agricultural and food waste that contribute to climate change and hinder international efforts to end food insecurity and poverty. Food waste is a rich source of vitamins, minerals, fibers, phenolic compounds, lipids, and bioactive peptides. These compounds can be used to create food products that help reduce heart disease risk and promote sustainability. This review examines the potential cardiovascular benefits of nutrients found in different food waste categories (such as fruits and vegetables, cereal, dairy, meat and poultry, and seafood), focusing on animal and clinical evidence, and giving examples of functional food products in each category. Recent Findings Current evidence suggests that consuming fruit and vegetable pomace, cereal bran, and whey protein may lower the risk of cardiovascular disease, particularly in individuals who are at risk. This is due to improved lipid profile, reduced blood pressure and increased flow-mediated dilation, enhanced glucose and insulin regulation, decreased inflammation, as well as reduced platelet aggregation and improved endothelial function. However, the intervention studies are limited, including a low number of participants and of short duration. Summary Food waste has great potential to be utilized as cardioprotective products. Longer-term intervention studies are necessary to substantiate the health claims of food by-products. Technological advances are needed to improve the stability and bioavailability of bioactive compounds. Implementing safety assessments and regulatory frameworks for functional food derived from food waste is crucial. This is essential for maximizing the potential of food waste, reducing carbon footprint, and improving human health.
... Additionally the food service sector comprising restaurants, ready to serve meals and takeaways accounts for 14% of the total food waste production [2]. Meanwhile, the product distribution process adds to 5% of the waste [3]. In the process of converting raw materials, the agri-food industry produces a significant quantity of waste, including shells, skins, stems, seeds, pulps, and other by-products [4]. ...
... The fruit peels are abundant in naturally occurring antioxidants and often constitute the remaining parts of various fruits utilized in food production and consumption [3]. Numerous phytochemicals (including fiber, enzymes, carotenoids, phytosterols, and polyphenols) originating from plants are highly health beneficial. ...
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Oranges dominate the world in terms of harvested area, with an annual global production of 60 million tonnes. Approximately 40–50% of orange production is utilized for fruit processing. Notably, the peel waste generated from juice processing industries exceeds 32 million tonnes. Most of the waste generated is either disposed of in landfills or thrown into rivers, leading to water contamination and elevated pollution rates. Factors contributing to this include low pH, high water and organic content, ease of fermentability, and substantial demand for oxygen. The orange peel is rich in bioactives, providing protection against a range of diseases. Both traditional and non-conventional extraction methods, are available to extract these bioactives. Traditional methods come with various limitations, meanwhile, the non-conventional green extraction methods like microwave assisted extraction (MAE), supercritical fluid extraction (SFE), ultrasound assisted extraction (UAE), pulse electric field extraction (PEF), enzyme-assisted extraction (EAE), etc., are becoming more significant because of their no thermal nature and environmentally beneficial characteristics. Moreover, green extraction methods employ reduced amounts of solvents, consume less energy, require shorter extraction time, yield higher extraction rate, and are environmentally friendly. This review compiles the effective utilization of orange peel for the bioactive recovery, sources, properties and novel extraction techniques. Graphical Abstract
... Food waste generation is steadily increasing due to the growth of industrial, agricultural, residential and other food operations. Several studies have shown that food waste from fruits, vegetables, cereals and other food processing enterprises can be an invaluable source of bioactive molecules and nutraceuticals [76][77][78]. These substances have important applications in the treatment of numerous diseases. ...
... Multiple methods have been used to extract secondary metabolites, minerals and vitamins from food waste. In the coming years, these methods have the potential to offer a novel way to improve the synthesis of specific substances for use in nutraceuticals as well as components in the development of functional foods [77]. Using leftover cereals, including barley, rye and wheat and their derivatives, such as germ or outer coats, provides a new opportunity for contemporary food businesses seeking to create improved products, particularly in the bread industry, through innovative and sustainable means [79]. ...
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This study examines the prospective role of nutraceuticals to be incorporated into One Health perspectives, highlighting the possibility of addressing global multidisciplinary issues such as antibiotic resistance, malnutrition and the increasing prevalence of chronic diseases. The One Health concept addresses the close connection between the health of animals, people and the environment and promotes the need for a holistic and interdisciplinary approach to obtain the best health outcomes. Nutraceuticals, a wide range of bioactive substances obtained from food resources, play an important role in the field of nutrition and pharmaceutical sciences, which brings superior advantages for personalized therapies. In this narrative review, the potential advantages of nutraceuticals for improving long-life health by increasing natural immune defence mechanisms and decreasing the incidence of infectious pathologies while also offering an environmentally friendly alternative to conventional chemicals used in the food chain are discussed. Large-scale sustainable production and the incorporation of bioactive substances with nutraceutical potential in food chains can bring additional benefits for food safety and consumer health, as well as environmental protection. However, there is an urgent need to draw up standardized, strict and harmonized production rules and processes at the global level to guarantee the safety and efficiency of these products. Furthermore, it should be emphasized that health professionals have a substantial role in guiding therapeutic decisions, taking into account the potential nutraceutical-drug, food-drug and nutraceutical-disease interactions.
... Citrus stands out as the most abundant fruit crop globally, with one-third of the harvest going to processing, e.g., to juice (Kumar et al., 2017). Typically, 50-60 wt% of processed citrus fruit remains as waste after juice extraction (Wilkins et al., 2007), contributing to more than 0.5 billion metric tons of agricultural waste from the fruit processing industry worldwide (Banerjee et al., 2017). ...
... Typically, 50-60 wt% of processed citrus fruit remains as waste after juice extraction (Wilkins et al., 2007), contributing to more than 0.5 billion metric tons of agricultural waste from the fruit processing industry worldwide (Banerjee et al., 2017). In particular, orange (Citrus sinensis) stands out as the world's most processed citrus fruit (Kumar et al., 2017), with a global output of more than 76 million metric tons annually. Brazil, China, and India are the main contributors to orange production, generating 17.1, 10.4, and 9.5 million metric tons per year, respectively, meanwhile Turkey also accounts for 2.4% of the global production (FAO, 2021). ...
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Oranges are the most processed fruit in the world–it is therefore apparent that the industrial production of orange juice generates large quantities of orange peel as a by-product. Unfortunately, the management of the orange peel waste leads to economic and environmental problems. Meanwhile, the use of sustainable raw materials for the production of bulk chemicals, such as amino acids, is becoming increasingly attractive. To address both issues, this study focused on the use of orange peel waste as a raw material for media preparation for the production of amino acids by engineered Corynebacterium glutamicum. C. glutamicum grew on pure orange peel hydrolysate (OPH) and growth was enhanced by the addition of a nitrogen source and a pH buffer. Inhibitory effects by the combination of high concentrations of OPH, (NH4)2SO4, and MOPS buffer in the wild-type strain (WT), were overcome in the tyrosine-producing engineered C. glutamicum strain AROM3. Genetic modifications that we identified to allow for improved growth rates under these conditions included the deletions of the vanillin dehydrogenase gene vdh, the ʟ-lactate dehydrogenase gene ldhA and the 19 genes comprising cluster cg2663-cg2686. A growth inhibiting compound present in high concentrations in the OPH is 5-(hydroxymethyl)furfural (HMF). We identified vdh as being primarily responsible for the oxidation of HMF to its acid 5-hydroxymethyl-2-furancarboxylic acid (HMFCA), as the formation of HMFCA was reduced by 97% upon deletion of vdh in C. glutamicum WT. In addition, we showed that growth limitations could be overcome by adjusting the media preparation, using a combination of cheap ammonia water and KOH for pH neutralization after acidic hydrolysis. Overall, we developed a sustainable medium based on orange peel waste for the cultivation of C. glutamicum and demonstrated the successful production of the exemplary amino acids ʟ-arginine, ʟ-lysine, ʟ-serine, ʟ-valine and ʟ-tyrosine.
... Vegetables, such as cabbages, contain considerable amounts of dietary fibers, which can be obtained through various methods, including sun-drying, baking, and freeze-drying. Potato FW, generated from its peel and residues, generally have a dietary fiber content of approximately 61-125 g/kg in peels and approximately 25-35 g/100 g in vegetables residues, followed by mango peels, which have approximately 32 and 19% of insoluble and soluble dietary fibers, respectively [141,142]. Furthermore, pear, kiwi, and grape pomaces have been identified as considerable sources of insoluble and soluble dietary fibers [143]. Other fruits, such as redcurrant and rowanberry, have a total dietary fiber content of approximately 58.1 and 67.2%, respectively [56]. ...
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The surge in global fruit and vegetable waste (FVW), influenced by increasing population and shifting consumption patterns, presents both a challenge and an opportunity. FVW represents a considerable global challenge; however, it harbors potential bioactive compounds with various health-promoting properties, including polyphenols, antimicrobial peptides, functional lipids, and dietary fibers. This review examines efficient methods for extracting and isolating these bioactive, including advanced techniques such as ultrasonication, supercritical fluid extraction, and enzymatic treatments, which maximize yields while maintaining bioactivity. The antioxidant, antimicrobial, and anti-inflammatory properties of these compounds make them valuable for functional food applications aimed at improving public health. Additionally, integrating food waste bioactive into wellness product aligns with consumer demand for sustainable and health-promoting food options. However, translating this potential into practice requires overcoming the barriers related to large-scale production, regulatory approval, and public acceptance. The novelty of this review lies in its comprehensive analysis of advanced technologies for enhancing bioactive stability and retention, providing practical strategies for overcoming challenges in large-scale production, regulatory compliance, and consumer acceptance. This review also aims to shift food systems toward sustainability, transforming waste into valuable resources for human health. Graphical Abstract
... El estrés oxidativo, causado por un exceso de radicales libres y la falta de antioxidantes para combatirlos, puede provocar diversas enfermedades, como cáncer, cataratas, enfermedades cardiovasculares, trastornos neurodegenerativos (Parkinson y Alzheimer) y otras relacionadas con el estilo de vida (2,53) . El conjunto de radicales libres que pueden causar daños oxidativos se conoce como Especies Reactivas de Oxígeno (ROS), que incluyen iones de oxígeno, radicales libres y peróxidos tanto orgánicos como inorgánicos, siendo el anión superóxido (O 2 −), el radical hidroxilo (OH) y el peróxido de hidrógeno (H 2 O 2 ) los tres principales ROS de importancia fisiológica (54) . ...
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Las frutas y verduras son cultivos ampliamente utilizados, pero el desperdicio generado por malas prácticas de sus residuos impacta la nutrición humana y el medio ambiente. Esta revisión busca describir el aprovechamiento de residuos de frutas y verduras en compuestos bioactivos y su aplicación en industrias alimentarias, utilizando fuentes secundarias consultadas en Web of Science (WoS) y Scopus, seleccionadas y organizadas mediante la herramienta Bibliometrix, con R Studio. El interés en el aprovechamiento de residuos de frutas y verduras para obtener compuestos bioactivos se centra, principalmente, en cuatro grupos: (i) residuos del tomate, (ii) residuos del mango, (iii) residuos generados por cítricos y (iv) residuos de otras frutas y verduras. Los compuestos bioactivos de estos residuos tienen excelentes actividades funcionales y para la salud. En la industria cárnica se investigan como antioxidantes, antimicrobianos y sustitutos de grasas. En la industria láctea se utilizan para lograr una fortificación adecuada del alimento sin afectar el desarrollo de los microorganismos involucrados. En la industria panificadora, se busca mejorar el contenido de fibra dietética y la actividad antioxidante de los productos desarrollados. Estudios futuros permitirán profundizar en la relación entre el mejoramiento funcional y nutricional aportada por los compuestos bioactivos y la pérdida de calidad sensorial asociada.
... Ultrasound destroys cell walls, allowing a greater diffusion of the solvent into the cellular materials and consequently improving the mass transfer and the release of analytes from the matrix. The ultrasound frequency and power greatly influence the extraction yield and need to be carefully tuned based on the nature of the material to be extracted [66]. The possibility of using this technology as an "add-on" step to the existing process for extracting molecules from plant and food material has widely increased its application at laboratory levels [50]. ...
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The growth of the human population worldwide has increased food demand, generating the massive production of foods and consequently causing enormous production of waste every year. The indiscriminate exploitation of the already limited natural resources has also generated serious environmental and economic crises. The use, or reuse, of waste or by-products represents a viable solution to constrain the problem by promoting alternative routes of exploitation with multiple food and biotechnological applications. This review focuses on the most recent advances in the valorization of food by-products, with specific reference to legume-derived by-products. The main technological solutions for reintroducing and/or valorizing food waste are reported together with a critical discussion of the main pros and cons of each alternative, supported by practical case studies whenever available. First, the possibility to exploit the by-products as valuable sources of functional compounds is presented by reviewing both conventional and innovative extraction techniques tailored to provide functional extracts with multiple food, pharmaceutical, and biotechnological applications. Second, the possibility to valorize the by-products as novel food ingredients by inclusion in different formulations, either as a whole or as hydrolyzed/fermented derivatives, is also presented and discussed. To the best of our knowledge, several of the technological solutions discussed have found only limited applications for waste or by-products derived from the legume production chain; therefore, great efforts are still required to gain the full advantages of the intrinsic potential of pulse by-products.
... Innovative approaches are needed to develop safe and powerful new and eco-friendly technologies, aiming for the advancement of green technology that plays a major role in environmental sustainability by producing nanostructures safely for both human health and the environment (6-8). However, nanotechnology refers to the designing, synthesis, and use of particles ranging from 1-100 nm in size, leading to a variety of nano-scale materials that improve solubility and bioavailability, reduce toxicity, enhance tissue macrophage circulation, and protect against physical and chemical degradation (9)(10)(11). Nanoparticles possess a notable bene t because of their elevated ratio of surface area to volume, which enhances their surface reactivity and changes the physical and biological properties of nanomaterial's (12). ...
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Nanoparticles of blanched green banana peels (BGBP) were prepared using physical technique (by grinding) in order to avoid any harm effect on human health that could occurred when metals were used for preparing nanoparticles size (NPs) of banana peels. This work was designed to study the preparation of NPs from BGBP and evaluate the activities of their extracts as antioxidant, antimicrobial and anticancer agents. The size and shape of nanoparticles were analyzed using Scanning Electron Microscope (SEM) and Transmission Electron Microscope (TEM), Fourier transform IR (FT-IR) for identifying organic and polymeric materials, and X-ray diffraction (XRD) to determine the materials crystalline structure. Bioactive compounds (mainly phenolic compounds) were recovered by extracting banana peels weather from normal size or (NPs). The extracted bioactive compounds were subjected to evolution as antioxidant, antimicrobial and anticancer agents. Dealing with this study, it was concluded that bioactive compounds extracted from NPS of BGBP showed antioxidant, antimicrobial and anticancer activities higher than those extracted from the normal size ones. So, it is strongly recommended to use NPs of BGBP for producing these bioactive compounds since these compounds are important to protect humans against a lot of dangerous diseases.
... The cultivation of edible mushrooms has evolved into a significant agricultural sector, with annual production exceeding 34 million tons worldwide [17]. Their popularity stems from their unique nutritional profile, containing 20-35% protein by dry weight, essential amino acids, minerals, vitamins (particularly B-complex and D), and dietary fiber [18]. • Known for its distinctive flavor and texture • High in protein and dietary fiber • Contains statins that help regulate cholesterol levels [22] 03 ...
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Medicinal mushrooms contain diverse bioactive compounds that exhibit significant enzyme inhibitory properties, particularly against α-amylase and lipase enzymes. Five mushroom species - Hericium tessulatus, Lentinula edodes, Termitomyces microcarpus, Schizophyllum commune, and Tricholoma matsutake - were evaluated for their therapeutic potential in metabolic disorders. The analysis of their chemical constituents revealed high concentrations of polysaccharides (15-35%), phenolic compounds (2-8%), and terpenoids (1-4%). L. edodes showed the strongest α-amylase inhibition with an IC50 value of 2.45 mg/mL, while H. tessulatus demonstrated potent lipase inhibition (IC50 = 1.87 mg/mL). The observed enzyme inhibitory activities correlate with specific bioactive compounds: β-glucans and triterpenes for α-amylase inhibition, and phenolic acids for lipase inhibition. These mushrooms also possess additional therapeutic properties, including immunomodulation, antioxidant effects, and antimicrobial activities. Extraction methods significantly influence the potency of bioactive compounds, with ethanol extraction yielding higher concentrations of active ingredients compared to aqueous extraction. This justifies the traditional use of these mushrooms in treating metabolic disorders and suggest their potential in developing new pharmaceutical formulations for diabetes and obesity management.
... On the one hand, in addition to organic solvent usage, another disadvantage of these techniques is the incorporation of an evaporation step, which cannot be ignored due to a high possibility of thermal destruction of bioactive components [8]. On the other hand, novel "green" methods recently emerged in the literature, which can be listed as microwave-assisted extraction (MAE), pulsed electric field (PEF), ultrasoundassisted extraction (UAE), supercritical fluid extraction (SC-CO2), enzyme-assisted extraction (EAE), and pressurized liquid extraction (PLE) [9]. A proper extraction method should be chosen with outmost care to enable careful extraction with no chemical alteration. ...
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Over recent years, the food industry has striven to reduce waste, mostly because of rising awareness of the detrimental environmental impacts of food waste. While the edible oils market is enlarging constantly, there is increasing interest in producing plant-based oils because of the presence of various bioactive components like mono and poly unsaturated fatty acids. In recent publications it has been shown that various fruit kernels represent source of these components while the conversion of bio-waste into valuable compounds is of outmost importance for ensuring sustainability of the environment. This review investigates the different methods used for extraction of oils from sour cherry, peach, apricot and olive kernels and comparison between these methods in terms of extraction yield, fatty acids profile, tocopherols yield and antioxidant activity. An overview of chemical composition, bioactivity and on the application of these oils in end markets such as cosmetics, pharmaceuticals and nutraceuticals is presented. Scientific databases such as PubMed, Scopus, Google Scholar, Research Gate, ClinicalTrials have been used to assemble the data for this review.
... The peels of these materials contain numerous active compounds, including polyphenolic compounds, which are natural antioxidants that prevent the formation of free radicals in the body. These important active compounds were obtained from potato, onion, lemon, and clementine peels [97,98,99,100]. The addition of plant peel extracts as functional components, antioxidants, and antimicrobial agents preserves food products, including meat and meat products, enhancing their oxidative stability, maintaining quality, prolonging shelf life, and obtaining natural and safe products. This approach replaces the addition of chemical and synthetic substances with toxic and harmful effects on consumer health, such as synthetic antioxidants, nitrates, and nitrites, which are added to stabilize the color of processed meat products and prolong their storage life [101]. ...
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Sustainable agriculture is a type of agriculture which, in addition to producing food and agricultural products, is also economically advantageous for farmers, socially correct, respectful of nature and the environment. Sustainable agriculture contributes to improving the quality of life of both farmers and society. Climate change, economic development and social equity influence the sustainable agriculture and require complex and shared solutions on a large scale. Sustainable agriculture includes different meanings, such as environmental, social and economic perspective. The environmental perspective is related to the development of virtuous processes that respect the planet's resources, the healthiness of the soil and water, guaranteeing the maintenance of biodiversity and avoiding the use of pesticides and chemical agents. The social and economic perspective is the ability to meet the global demand of both industrialized and developing countries by ensuring the improvement of the protection of human rights and solidarity-based economic development, the quality of life of farmers, the ethical treatment of animals. The aim of this work is to discuss the implications and perspectives of sustainable agriculture in relation to food production.
... These by-products are abundant in bioactive compounds such as vitamins, dietary bers, oils, carotenoids, polyphenols, and enzymes, associated with health bene ts against chronic conditions including heart disease, obesity, arthritis, and diabetes [20,14]. Consequently, there has been growing interest among researchers and manufacturers worldwide in utilizing agricultural waste for producing nutraceutical, functional, and forti ed foods, aiming to reduce waste production [17]. ...
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The objective of this research was to develop nutraceutical tablets enriched with phytonutrients and antioxidants by dehydrating beetroot pomace, which is abundant in bioactive compounds, and integrating it with pomace extract obtained using ultrasonication. The research involved evaluating the packaging, microstructure, and physical and chemical properties of freeze-dried powder. The freeze-dried powder exhibited favorable flow properties, reduced Hausner ratio, and low hygroscopicity. Analysis confirmed higher phytochemical content, supported by FTIR. SEM and particle size distribution analysis indicated consistent particle generation. The freeze-dried powder was mixed with pomace extract in a 1:1 weight-to-volume ratio to augment phytonutrient levels before compression into tablets. The tablets exhibited rapid disintegration and in vitro release profiles of betalains. Storage at 25 ± 2°C over five months revealed significant humidity and water movement, retaining approximately 81% of phytochemicals and 78% antioxidant activity. This approach not only effectively utilizes beetroot waste but also produces bioavailable nutraceutical tablets, offering significant health benefits.
... These losses can be systematically divided into four to five groups: mass loss due to spoilage, degradation of quality attributes, decline in nutritional and dietary composition, deterioration of seed vitality, and economic harm due to commercial considerations (K. Kumar et al., 2017). According to Bhattarai (2018), Nepal produces a lot of fruits and vegetables, but there are post-harvest losses that can range from 20 to 50%. ...
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The implementation of pulsed electric field technology (PEF) has garnered interest in enhancing the utilization of fruits and vegetable waste by effectively extracting valuable components and enhancing various processes. The utilization of waste has potential advantages in terms of both environmental sustainability and economic profitability. PEF disrupts the cellular structure of fruits and vegetables, making it easier to extract bioactive compounds like antioxidants, phenolics, vitamins, and essential oils. This procedure enhances both the efficiency and quality of extracted compounds in comparison to conventional methods. This review addresses the diverse applications of waste conversion, including the extraction of bioactive substances, microbial inactivation, enzyme inactivation, drying, and starch modification. These applications are aimed at transforming waste into valuable resources. The paper evaluates the technological advancements and industrial applications of PEF in waste valorization, highlighting successful cases. The study also emphasizes future prospects and research initiatives, with a focus on the necessity for ongoing research to uncover new opportunities and tackle developing difficulties. Hence, the application of PEF in the utilization of fruits and vegetable waste can enhance the extraction procedures, prolong the shelf life, and diminish waste, thereby promoting a more sustainable approach in the food sector.
... The primary challenges revolve around shifting the perspective from viewing "waste as a problem" to recognizing it as a valuable resource. This transition involves exploring novel applications across diverse sectors such as cosmetics, pharmaceuticals, bioenergy, and the extraction of beneficial ingredients for enhancing and preserving food [4]. ...
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The aim of this study was to investigate an ultrasound-assisted method for the extraction of bioactive compounds from tomato pomace. This method was based on a simple ultrasound treatment using different solvents (e.g., acetone, ethanol, ethyl acetate) as extraction media. Three different variables were chosen to determine their influence on extraction efficiency, such as solvent/liquid ratio (0.1:25 g/mL, 0.2:25 g/mL, 0.3:25 g/mL), temperature (30 °C, 40 °C, 50 °C), and time (2 h, 6 h, 10 h); the variables were selected through Box–Behnken design experiments. These parameters were optimized to achieve the highest yield, and the results showed that acetone was the best extraction solvent for lycopene (3.36 mg/100 g), total phenolic content (TPC) (31.15 QUE mg/L), and total flavone content (TFC) (66.80 GAE mg/L), while DPPH activity (82.94%) was the highest when ethanol was used as the solvent. Regarding the solvent/liquid ratio, the best results were obtained at a ratio of 0.1:25. Temperature influenced the extraction, with the best results observed at 50 °C for lycopene, DPPH, and polyphenols, while the flavonoids were better extracted at 30 °C. Time played an important role as well, with the best extractions observed at 10 h. The results indicated that ultrasound-assisted extraction was suitable for extracting bioactive compounds from tomato pomace.
... En esta etapa se degradan los componentes de la biomasa lignocelulósica (hemicelulosa, celulosa y parcialmente lignina). El residuo carbonoso restante, que es principalmente lignina, continúa su degradación lentamente entre 500 y 800 °C (Etapa III) (Kumar et al., 2017). La 3era etapa no fue evidente en ninguna de las bandejas en las que sólo se añadieron almidón y cáscara de arroz. ...
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Biodegradable packaging is a sustainable alternative to conventional plastic packaging but still has insurmountable disadvantages. The effect of hydroxyapatite (HAp) incorporation on the physical, mechanical, thermal and flame-retardant properties of rice husk-based biodegradable packaging was evaluated. HAp was obtained from poultry industry waste. The containers were obtained by thermo-pressing using 10%, 15% and 20% rice husk fibre (RHP) and incorporating 0%, 1%, 3% and 5% HAp. A 118.84% reduction in water absorption was observed in the trays with 5% HAp compared to the control. Mechanical properties were improved in the trays with 1% and 5% HAp (6.05 and 8.85 kg-f hardness and maximum tensile strength, respectively). The incineration time was 53.27 s in trays with 5% HAp; whereas, in the control trays, the average time was 35.16 s, and they also presented greater thermal stability. It was demonstrated that the incorporation of HAp in the formulation of biodegradable trays reduces their water absorption capacity and improves their thermal and flame-retardant properties.
... 5 These by-products are also rich in natural bioactive compounds including vitamins, carotenoids, polyphenols, avonoids, fatty acids, salts, phytosterols, polysaccharides, tocopherols, and soluble bers. 6 Coconut is a fruit that grows widely in various countries (over 92 countries), with an annual production of more than 60 million tons. Coconut cake, as a by-product of coconut pulp cold-pressing, contains a large amount of protein (about 16-20%). ...
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Bioactive peptides (BPs) generated by hydrolysis of food proteins exhibit a broad spectrum of biological properties in both in vitro and in vivo models. In this research, variations in amino acid composition, solubility, emulsifying, foaming and water/oil-holding properties and antioxidant capacity of hydrolysates obtained from coconut meal protein (CMP) were investigated. The solubility of hydrolysates was significantly increased (P < 0.05) from 11% (in CMP at pH = 4) to 79.7% (t = 180 min, pH = 4). Emulsifying activity (EAI) and emulsion stability (ESI) indices of different hydrolysates ranged between 43.7 and 70.7 m² g⁻¹ and 38.7–82.7%, respectively at pH = 3–9. Primary CMP showed the lowest EAI, ESI, and foaming capacity at pH = 5 (near pI). Limited hydrolysis (t = 30 min) of CMP resulted in the highest water-holding (WHC, 6.0 g g⁻¹) and oil-holding (OHC, 5.0 g g⁻¹) capacities. Increasing hydrolysis led to a significant decrease in WHC and OHC values. The extent of hydrolysis significantly increased the amount of essential, antioxidant, hydrophobic, and negatively charged free amino acids in the hydrolysates. Generally, the antioxidant activity of CMP reached the maximum value (DPPH = 74.1%, ABTS = 64.5%, OH = 66.7%, reducing power = 0.87, total antioxidant = 1.29, Fe = 63.7% and Cu = 24.3% chelation) after 90 min of hydrolysis. Overall, improved techno-functional, antioxidant and nutritional indicators of CMP hydrolysates consider these polypeptides as natural sources of antioxidants in the food and pharmaceutical industries.
... The priority is always to prevent food from becoming waste at all stages of the supply chain, offering financial benefits, reducing the costs of handling and disposing of waste and unconsumed food, and providing environmental benefits by avoiding the use of finite resources and reducing pollution (Mittal et al., 2021). When prevention is not applicable, loss, waste, and by-products can be used for several applications, including energy production, animal feeding, and the development of functional ingredients, innovative foods, or natural additives (Andrianou et al., 2023;Jaouhari et al., 2023;Bentivoglio et al., 2022;Dueñas and García-Estévez, 2020;Kumar et al., 2017;Helkar et al., 2016). Such approaches could be integrated into the umbrella of the circular economy, under which materials and resources are recovered and regenerated, transforming them into new products with added value using a more sustainable, responsible, and resilient approach (Chiaraluce, 2021;Chiaraluce et al., 2021;Ghisellini et al., 2016). ...
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One of the challenges that Europe has undertaken is the transition from a linear economic system to a circular economy, where waste and resources are recovered and regenerated. The practice of upcycling in the agri-food sector represents one of the most promising solutions to the enormous problem of food waste. However, the information available to consumers about foods made with upcycled ingredients is still scarce, limiting their acceptance and creating a critical barrier to their success in the market. The objective of this study is to determine the factors that affect Italian consumers’ intention to purchase and willingness to pay for a specific upcycled food enriched with a high-value vegetable by-product by applying a logit model, an interval regression, and a contingent valuation. Results show that knowledge about upcycling and the circular economy is still limited. Innovative consumers who are already aware of upcycling, who are not food neophobic, and who have a positive opinion of recycling are more willing to purchase upcycled products. At the same time, women who are already aware that the food industry produces considerable quantities of waste and who have a positive image of recycling are more willing to pay for a specific upcycled food. Finally, our sample proved to be willing to pay a premium price for an upcycled frozen margherita pizza. An informed consumer, aware of the environmental and health benefits of upcycled products, may become more willing to purchase them and to pay more compared to the same conventional products.
... Food loss and waste account for almost one-third of the world's food, which exacerbates all projections of a growing population's food demand. Food is wasted during all phases of the supply chain (i.e., farm production, handling, storage, transportation, industrial processing, distribution, selling, and consumption) (Cucurachi et al., 2019;Kumar et al., 2017). ...
... On the other hand, it is significant that the major food losses in developed countries, accounting for around 40 % of total losses, are often linked to the latter phases of the supply chain, namely retail and consumption. The production of wastes in industrialized regions is also associated with the rigorous quality requirements established by merchants and demanded by customers in terms of product form, size, and color [25,26]. Hence, it is significant that industrialized nations present a substantial collection of wastes, even if the losses incurred during the post-harvest and processing of raw materials. ...
... Nutraceuticals are medicinal foods that play a role in enhancing health, maintaining wellbeing, improving immunity, and thereby preventing as well as treating specific diseases. Bioactive compounds from food waste can be extracted and utilized for the development of nutraceuticals and functional foods (Kumar, Yadav, Kumar, Vyas, & Dhaliwal, 2017). Fruit and vegetable processing waste is rich in organic matter, phytochemicals, and compounds with nutraceutical properties (Sharma et al., 2016). ...
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The focus on sustainable utilization of agricultural waste is currently a leading area of scientific research, driving significant advancements in technology and circular economy models. The fundamental capacity of bio-based products, bioprocessing techniques, and the crucial involvement of microbial treatments are opening opportunities for efficient solutions in various industries. One of the most popular green vegetables, peas are members of the Fabaceae family and have a pod-like structure. Every year, a significant amount of pea pods is discarded as waste products of peas that have negative impacts on our environment. In this comprehensive review, we explore innovative methods for utilizing pea pods to minimize their environmental footprint and optimize their viability across multiple industries. A large portion of the pea processing industry's output consists of pea pods. Variety of proteins, with major classes being globulin and albumin (13%), dietary fiber (43–58%), and minerals are abundant in these pods. Because of their diverse physiochemical properties, they find applications in many diverse fields. The porous pea pods comprised cellulose (61.35%) and lignin (22.12%), which could make them superior adsorbents. The components of these byproducts possess valuable attributes that make them applicable across treatment of wastewater, production of biofuels, synthesis of biocolors, development of nutraceuticals, functional foods, and enzymes for the textile industry, modification of oil, and inhibition of steel corrosion.
Chapter
Large amounts of food are wasted every year, with significant environmental, social, and economic impacts. All these perspectives are presented in the first part of the book chapter. Food waste from different sources contains a variety of substances that can be transformed into numerous value-added products, which are summarized in the next part of the chapter, with an emphasis on those products with potential nutraceutical applications. The increasing demand for safe and effective nutraceuticals is driving the need for sustainable approaches to their production and development. Current approaches to convert food waste into value-added products for nutraceuticals are highlighted in the main parts of the chapter, with a focus on improving the economic and environmental sustainability of the processes together with the safety, stability, and efficacy of the products. The final part of the chapter discusses the limitations of current approaches and future perspectives on the valorization of food waste for nutraceuticals.
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In this study, highly efficient CQDs were synthesized using butternut squash peel waste, as a natural and cost-effective carbon precursor by a hydrothermal approach. The synthesized CQDs were successfully characterized by UV–visible spectrophotometry, fluorescence spectrophotometry, dynamic light scattering, transmission electron microscopy, atomic force microscopy, Fourier transform infrared spectroscopy, X-ray diffraction, and Raman spectroscopy. The CQDs displayed strong fluorescence when excited at a wavelength of 360 nm with a bright blue color in an aqueous solution. CQDs exhibited spherical shapes with discernible edges, the particle size of 5.92 nm, and a quantum yield of 13.5%. XRD and Raman results indicated that the synthesized CQDs contain crystalline and amorphous components. FTIR analysis confirmed that CQDs have hydroxyl and carboxyl functional groups on their surface. The cytotoxicity studies conducted on fibroblast cells demonstrated that the CQDs are non-toxic. The CQDs were assessed for their antioxidant activity using the DPPH assay and EC50 was found to be 2.25 mg/ml. CQDs revealed good antibacterial activity against nine food contaminant bacterial strains (five gram-negative and four gram-positive). This study presents a green and innovative approach for efficiently utilizing the waste produced in the food industry and conversion to CQDs as antioxidants and antimicrobial agents.
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Agro-industrial waste poses a major environmental and economic problem worldwide and is associated with the emission of gases which are responsible for greenhouse emissions. There is large amount of agro-industrial waste produced throughout the food production chain. The waste if not managed could negatively impact the environment, business, and diet of the people. This agriculture waste contains large valuable bioactive compounds called nutraceuticals that can be used in food, pharmaceutical, and cosmetic industries. Agro-industrial waste, especially from the food industry, consists of large amounts of organic matter with high nutritional value and high levels of BOD, COD, and TSS. As the focus has been shifted towards more environmental and sustainable alternatives, the extraction of bioactive compounds has become a major development area. Although many countries have implemented policies to reduce food waste, there are various bioproducts and active molecules which are produced using valorization techniques. Unlike non-biological processes, the biological processes yield higher quality of bioactive compounds with minimal environmental impact and toxicity. Enzymatic treatment and/or fermentation of agriculture waste generate bioactive compounds from agriculture waste. Various nanotechnological and biotechnological approaches have recently been used as novel and environmentally friendly applications to upgrade agrifood wastes and improve their applicability and stability. This chapter spotlights the different types of agricultural waste and sustainable method for extracting bioactive compounds from this agricultural waste. In addition, the current application of the nutraceutical as micro- and nano-encapsulation has been described. The limitations and problems of valorization techniques and waste management are investigated.
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The improper management of food waste (FW) in developing nations causes environmental and hygienic problems and is a major threat to sustainable development. It is projected that the production of FW will increase by 33% globally over the next 10 years, resulting in an estimated 1.6 billion tons of waste per year and an economic loss of $1.2 trillion, with between 50 and 60% coming from post-consumer sources. Moving from a linear to a circular economy, where waste is a resource for new products like fuels and chemicals, is essential to achieving sustainable waste management. The results of 119 studies published between 2010 and 2024 are compiled in this study, which offers a thorough examination of FW recycling options. These possibilities include the three thermal treatment processes—combustion, pyrolysis, and gasification—that can yield biofuels and biochar. The possibility of converting FW into biofuels, biofertilizers, charcoal, and bioplastics through biological and biochemical processes is also investigated. This study is novel in that it emphasizes decentralized, regionally-specific approaches to managing packaging waste, especially single-use plastics, and connects FW valorization to the sustainable development goals (SDGs) of the United Nations (UN).
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The study explores an innovative and environmentally sustainable approach for the production of biopigments using agroindustrial waste as a primary resource and also investigates the feasibility of extracting and synthesizing biopigments from agricultural wastes such as peels, whey, seeds, waste liquid, bagasse, molasses, and others. These substrates can be utilized as a source for biopigment production, employing microorganisms as useful biofactories to produce primary and secondary metabolites. Since the use of synthetic pigments causes various types of allergies and toxicity, biopigments produced by bacteria, yeasts, filamentous fungi, and algae are highly promising. These naturally derived pigments possess antioxidant activity as well as antimicrobial properties, making them attractive for industrial applications. Moreover, the commercial benefits of producing biopigments from agroindustrial wastes extend beyond mere cost savings. This sustainable and innovative approach can positively impact a company's market position, financial performance, and overall competitiveness in an evolving business landscape that increasingly values environmental responsibility and natural product attributes. This approach of bioconversion of agroindustrial wastes to value-added products is a significant step toward the principles of zero waste and circular economy. Furthermore, the utilization of inexpensive agroindustrial wastes for the synthesis of biopigments can result in economical and environmentally sustainable processes. This review highlights the current state of research on the production of microbial pigments from agricultural waste, advantages and challenges of the approach, and potential for further research and commercialization in this field. Moreover, this work not only contributes to the sustainable utilization of waste resources but also offers a promising avenue for ecofriendly pigment production in various industrial applications.
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According to tradition, natural materials have been utilized to treat various diseases and illnesses since ancient times. For millennia, humans have used natural materials obtained from plants as medicine. These natural goods have yet to reach their full potential. Natural goods have a wide structural variety and specific pharmacological or biological activities resulting from thousands of years of natural selection and evolution. Under lab conditions, the capabilities of synthetic organic chemists are subdued by the structural variety of natural products, which results in the use of natural products in both modern and traditional medicine for the treatment of various ailments. Natural products are frequently utilized as beginning stages for therapeutic growth, with synthetic alterations inserted to reduce adverse effects and boost bioavailability. In the United States of America, more than half of the FDA-approved medications are procured through inspiration taken from natural products. Herbs and Spices, anti-bacterial agents, and anti-oxidants are all examples of natural product derivatives that can also be used as food additives to keep food fresh and durable. We can find organic natural elements in daily aspects of our ecosystem, ranging from plastic bags to our cloth bags from our wearables to our beauty and health products; we can even use them in power generation. Interest in the biological activity of natural products from various organisms, particularly for discovering effective medications, has been a critical driving force for developing organic chemistry concepts and laboratory procedures.
Chapter
This chapter addresses on the recovery of raw agro-industrial materials and its use to prepare functional carbonaceous materials from a per the circular economy of organic waste perspective. In particular, the first section focuses on the methods to extract high-value substances and to obtain microbial metabolites from organic wastes. Later on, the use of experimental strategies as statistical optimization tools for organic waste recovery is discussed. In addition, an overview is given on the preparation of functional carbonaceous materials to be used not only as adsorbents but also as electrodes in the field of electrochemical advanced oxidation processes. Trends and perspectives for carbonaceous materials obtained from agro-industrial wastes are also discussed in this study.
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In this study, the quality and health-promoting components in rhubarb products sweetened with isomaltulose and enriched with fruit (apple, chokeberry, black currant) and vegetable (beetroot, carrot) pomace were assessed. All products with added pomace had higher levels of ash (27–65%) and macro- and microelements (5–436% and 5–333%) compared to the sample without pomace. The addition of pomace also increased the total antioxidant activity. The addition of pomace increased the value of gel strength (Fe) by 22–73% compared to the control; the highest value was found in the product enriched with chokeberry pomace (1.71 N). Red (a* > 0) and yellow (b* > 0) dominated all products, and values of the L* parameter ranged from 7.81 to 37.54. The brightest were the products with added carrot, apple, and beet pomace, while the darkest were those containing chokeberry and blackcurrant pomace. The values of the texture parameters decreased after storage, but to a lesser extent in the products with pomace; however, the products with pomace maintained greater antioxidant activity and retained beneficial components better than those without. A slight darkening of the products and a decrease in the proportion of red (a*) and yellow (b*) color was also observed.
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Using natural plant extracts as food additives is a promising approach for improving food products' quality, nutritional value, and safety, offering advantages for both consumers and the environment. Therefore, the main goal of this study was to develop a sustainable method for extracting polyphenols and carotenoids from horned melon peel using the cloud point extraction (CPE) technique, intending to utilize it as a natural food additive. CPE is novel promising extraction method for separation and pre-concentration of different compounds while being simple, inexpensive, and low-toxic. Three parameters within the CPE approach, i.e., pH, equilibrium temperature, and equilibrium time, were investigated as independent variables through the implementation of Box-Behnken design and statistical analyses. The optimized conditions for the maximum recovery of both polyphenols and carotenoids, reaching 236.14 mg GAE/100 g and 13.80 mg β carotene/100 g, respectively, were a pH value of 7.32, an equilibrium temperature of 55 • C, and an equilibrium time of 43.03 min. The obtained bioactives' recovery values under the optimized conditions corresponded to the predicted ones, indicating the suitability of the employed RSM model. These results highlight the effectiveness of CPE in extracting bioactive compounds with varying polarities from agricultural by-products, underscoring its potential for enhancing the value of food waste and advancing sustainable practices in food processing. According to microbiological food safety parameters, the optimal CPE extract is suitable for food applications, while its storage under refrigerated and dark conditions is particularly beneficial. The CPE extract's enhanced stability under these conditions makes it a more viable option for long-term storage, preserving both safety and quality.
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Food wastes can be a valuable reservoir of bioactive substances that can serve as natural preservatives in foods or as functional ingredients with potential health benefits. The antimicrobial properties of protein hydrolysates, especially antimicrobial peptides (AMPs) derived from food byproducts (FBs), have been extensively explored. These protein fragments are defined by their short length, low molecular weight, substantial content of hydrophobic and basic amino acids, and positive net charge. The intricate mechanisms by which these peptides exert their antimicrobial effects on microorganisms and pathogens have been elaborately described. This review also focuses on techniques for producing and purifying AMPs from diverse FBs, including seafood, livestock, poultry, plants, and dairy wastes. According to investigations, incorporating AMPs as additives and alternatives to chemical preservatives in food formulations and packaging materials has been pursued to enhance both consumer health and the shelf life of foods and their products. However, challenges associated with the utilization of AMPs derived from food waste depend on their interaction with the food matrix, acceptability, and commercial viability. Overall, AMPs can serve as alternative safe additives, thereby ensuring the safety and prolonging the storage duration of food products based on specific regulatory approvals as recommended by the respective safety authorities.
Chapter
Food waste is produced mostly as a result of the world population’s rapid growth and their eating habits. Food waste is made up of substances intended for human consumption that have been improperly disposed of, deteriorated, or polluted. Uncooked and cooked plant waste, animal waste, leftover food, spoilt food, etc. are all included in the category of food waste. The primary problem with food waste currently is how quickly it is growing. The many industries, including those in the food supply chain, the agricultural and industrial sectors, final consumers, and merchants, are all involved in the collecting of garbage. Food waste is employed in industries for the production of biofuels or biopolymers. In an effort to reduce food waste, several solutions might be provided. Industries use composting, landfill utilization, segregation, and recycling as different approaches to eliminate food waste. Traditionally, landfills or incineration have been used to manage these wastes. These methods are expensive and have drawbacks of their own. The incineration of food waste produces flue gas emissions and ash waste that pollutes the environment. Because of the landfill’s poor design, the water source is contaminated. Therefore, it is necessary to manage the produced food waste using strategies that are both economically and environmentally sound. Depending on where the waste is generated, the food’s composition may change. Considerable research needs to be carried out on food waste with a view to methods or approaches to avoid food waste.
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Carotenoids are lipid soluble natural pigments found in various plants, animals, and microbes giving them their yellow, orange, or red hue. Carotenoids have been linked to a variety of health benefits as bioactive compound including antioxidant properties, reduced risk of certain cancers, improved ocular and cardiovascular health, and improved immune function and skin health to name a few. The global volume of wastage of edible part of food is accounts as 1.3 billion tons and a sizeable portion of this wastage have significant amount of carotenoid content which can be utilized for industrial purpose and economical values. However, most of these wastes are used as animal feed, composting and land filling. Although, chemical synthesis of carotenoids is possible, it has several disadvantages including complex extraction process, high cost, and low yield of final product and environmental impacts and safety concerns. The present review focuses on advances in extraction of carotenoid using non-thermal technologies, such as ultrasound assisted extraction, supercritical CO2 extraction, and microwave assisted extraction, from various food wastes to utilize the waste. The green extraction of carotenoids from food waste materials is an area that has a lot of potential for future development. Using environmentally friendly extraction methods and utilizing food waste as a source of carotenoids, we can create a more sustainable and environmentally friendly food production system.
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This chapter presents an overview of the application of spectroscopic methodologies, such as fluorescence spectroscopy and saturation transfer difference nuclear magnetic resonance (STD-NMR), for the examination of complex molecular interactions involving proteins and polyphenols. Fluorescence spectroscopy provides valuable information regarding the dynamic aspects of binding kinetics and thermodynamics. On the other hand, STD-NMR supplies essential atomic-level details on the binding interfaces. The integration of these approaches enables a thorough investigation of the protein-polyphenol interaction landscape, thereby advancing our comprehension of their implications in the context of health and disease and expediting the progress of focused therapeutic interventions.
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Valorization of carbohydrate-rich wastes by microbial fermentation is one of the thrust areas of research and has attracted many researchers over the last few decades. Usually, solid and liquid wastes are rich in carbohydrates, proteins, lipids, and minerals. Discharge of wastes from agricultural residues, food industries, paper industry, as well as municipal solid wastes in landfill sites and liquid waterbodies, possess a negative impact on society. The consequences of such activities not only imbalance different zones of the biosphere but also contribute to global warming. With the advancement in multidisciplinary research, innovative technologies were developed for the effective utilization of municipal and industrial wastes into value-added products, specifically organic wastes rich in carbohydrates which can be employed to generate useful chemicals, biocatalysts, bioplastics, and alternative sources of energy via white biotechnology. Methodologies to add value to waste are multimodal, comprising of physical, chemical, physicochemical, and biological technologies. Among these modes, the biological option is greener and eco-friendly in nature. Within the biological option, the application of GRAS (generally recognized as safe) microorganisms is a modern approach for the disintegration of complex macromolecules into simple ones owing to the inherent action of enzymes secreted by them. In this chapter, the authors attempted to elaborate on the technologies developed to date to convert carbohydrate rich wastes into value-added biomolecules by microbes-derived enzyme-based processing technology.
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Bioenergy is a versatile resource to overcome fossil fuel scarcity and energy crises. It can be feasibly derived from organic materials that are known as biomass. Although the sole utilization of biomass to obtain bioenergy is unreasonable; organic waste can be effectively up-scaled to generate biofuels that have potential applications. Due to the enormous population growth, vegetable waste from households, food supply chains, and packaging industries has drastically increased in recent years. Recycling this waste into green energy reduces greenhouse gas emissions and the limitations of finite fuels. Since they are non-edible waste materials with significant amounts of carbohydrates and lipids, they can be effectively degraded using biological approaches to generate biofuels such as bio-methane, bio-ethanol, and bio-diesels. The present book chapter deals with the classification of food waste, its characterization, and methods to convert them into bioenergy. It will also focus on the various applications of these valorized products and their efficacy. This chapter will give a thorough insight into the valuable features of bioenergy for developing a sustainable environment.
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Lycopene and β-carotene were extracted as oleoresin from a Tunisian industrial tomato peels by-product using supercritical CO2. Experiments were conducted at temperatures of 50–80 °C, pressures of 300–500 bar and flow rates of 3–6 g CO2/min for 105 min extraction time. The relative extraction yields varied from 32.02% to 60.85% for lycopene and from 28.38% to 58.8% for β-carotene and only the extraction temperature had a statistically significant effect on the process. The supercritical fluid extraction of lycopene from tomato peels by-product was compared to conventional maceration extraction using hexane, ethyl acetate and ethanol. Besides, the influence of the supercritical CO2 extraction conditions on the extract antioxidant capacity was evaluated using the quenching activity of the free chromogenic radical, 2, 2-diphenyl-1-picrylhydrazyl (DPPH). Important correlation coefficients and models were determined to predict the oleoresin, lycopene and β-carotene extraction yields and the relevant DPPH quenching activity as function of the SFE operation parameters. Interestingly, the supercritical CO2 extracted oleoresin exhibited competitive antiradical activity with the synthetic antioxidant, butylated hydroxytoluene (BHT). Results showed that the Tunisian industrial tomato peels by-product is a potential source of high antioxidative, solvent free and lycopene and β-carotene-enriched oleoresin with promising applications in food and pharmaceutical industries.
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Microwave-assisted extraction (MAE) was optimized by response surface methodology in order to enhance the extraction of polyphenols from basil (Ocimum basilicum L). Box–Behnken experimental design on three levels and three variables was used for optimization. Influence of ethanol concentration (50, 70, and 90%); microwave power (400, 600, and 800 W); and extraction time (15, 25, and 35 min) on each response were investigated. Experimental results were fitted to a second-order polynomial model, and multiple regression analysis and analysis of variance were used to evaluate model fitness and optimal conditions. Considering the maximum content of extracted total phenols, total flavonoids, and antioxidant activity, the optimal conditions for all investigated response were ethanol concentration of 50%, microwave power of 442 W, and extraction time of 15 min. Under the optimal conditions, obtained basil liquid extract contained 4.299 g gallic acid equivalents/100 g dry weight (DW) of total polyphenols, 0.849 g catechin equivalents/100 g DW of total flavonoids, and IC50 and EC50 values of 9.602 and 82.889 μg/mL, respectively. The development of simultaneous MAE procedure for extraction of total phenols, total flavonoids, and potential antioxidants from basil, represented valorization of basil as valuable source of bioactive compounds.
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An investigation was carried out to extract polyphenols from the peel of kinnow (Citrus reticulate L.) by maceration and ultrasound-assisted extraction (UAE) techniques. The antioxidant potential of these polyphenols was evaluated using ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and superoxide radical scavenging assays; and their antimicrobial activity was assessed against bacterial strains Staphyloccoccus aureus, Bacillus cereus, and Salmonella typhimurium. The highest extraction yield was obtained through the solvent ethanol at 80% concentration level, whereas UAE was a more efficient technique and yielded comparatively higher polyphenol contents than maceration. Maximum polyphenols were extracted with 80% methanol [32.48 mg gallic acid equivalent (GAE)/g extract] using UAE, whereas minimum phenolics (8.64 mg GAE/g extract) were obtained with 80% ethyl acetate through the maceration technique. Elevated antioxidant activity of kinnow peel extracts was exhibited in three antioxidant assays, where 80% methanolic extracts showed the highest antioxidant activity (27.67±1.11mM/100 g for FRAP) and the highest scavenging activity, 72.83±0.65% and 64.80±0.91% for DPPH and superoxide anion radical assays, respectively. Strong correlations between total polyphenols and antioxidant activity were recorded. Eleven phenolic compounds—including five phenolic acids and six flavonoids—were identified and quantified by high performance liquid chromatography. Ferulic acid and hesperidin were the most abundant compounds whereas caffeic acid was the least abundant phenolic compound in kinnow peel extracts. Maximum inhibition zone was recorded against S. aureus (16.00±0.58 mm) whereas minimum inhibition zone was noted against S. typhimurium (9.00±1.16 mm). It was concluded that kinnow mandarin peels, being a potential source of phenolic compounds with antioxidant and antimicrobial properties, may be used as an ingredient for the preparation of functional foods.
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Enhanced production of individual phenolic compounds by subcritical water hydrolysis (SWH) of pumpkin leaves was investigated at various temperatures ranging from 100 to 220°C at 20 min and at various reaction times ranging from 10 to 50 min at 160°C. Caffeic acid, p-coumaric acid, ferulic acid, and gentisic acid were the major phenolic compounds in the hydrolysate of pumpkin leaves. All phenolic compounds except gentisic acid showed the highest yield at 160°C, but gentisic acid showed the highest yield at 180°C. The cumulative amount of individual phenolic compounds gradually increased by 48.1, 52.2, and 78.4 μg/g dry matter at 100°C, 120°C, and 140°C, respectively, and then greatly increased by 1,477.1 μg/g dry matter at 160°C. The yields of caffeic acid and ferulic acid showed peaks at 20 min, while those of cinnamic acid, p-coumaric acid, p-hydroxybenzoic acid, and procatechuic acid showed peaks at 30 min. Antioxidant activities such as 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power values gradually increased with hydrolysis temperature and ranged from 6.77 to 12.42 mg ascorbic acid equivalents/g dry matter and from 4.25 to 8.92 mmol Fe(2+)/100 g dry matter, respectively. Color L* and b* values gradually decreased as hydrolysis temperature increased from 100°C to 140°C. At high temperatures (160°C to 220°C), L* and b* values decreased suddenly. The a* value peaked at 160°C and then decreased as temperature increased from 160°C to 220°C. These results suggest that SWH of pumpkin leaves was strongly influenced by hydrolysis temperature and may enhanced the production of phenolic compounds and antioxidant activities.
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The term nutraceutical was originally defined by Dr. Stephen L. De Felice, founder and chairman of the Foundation of Innovation Medicine (FIM), Crawford, New Jersey. About 2000 years ago, Hippocrates correctly emphasized " Let food be your medicine and medicine be your food". Nutraceuticals are medicinal foods that play a role in maintaining well being, enhancing health, modulating immunity and thereby preventing as well as treating specific diseases. Thus the field of nutraceutical can be envisioned as one of the missing blocks in the health benefit of an individual. Probiotics are ingested for their purported positive advantages in the digestive tract and/or systemic area like the liver, brain, vagina or blood stream. Antioxidants are very essential in the treatment of almost all diseases because most chronic diseases carry with them a great pact of oxidative stress. Oxidative stress is accelerated by the ageing process along with lack of dietary antioxidants. Flavonoids have anti-cancerous properties by acting as antioxidants. Phytochemicals have specific actions and can be used variously for e.g. as antioxidants and have a positive effect on health. Recently, much attention has been given to phytochemicals that possess cancer preventive properties. Omega-3 polyunsaturated fatty acids (PUFAs) have been shown to decrease the production of inflammatory eicosanoids, cytokines and reactive oxygen species, possess immunomodulatory effects and attenuate inflammatory diseases. With the evolution of " Smart Nutraceuticals " , a Futuristic " Physician's Desk Reference " would contain information on individual genetic profiles to be matched with specific nutritional interventions as well. This would be a vast improvement over current nutritional recommendations which being too generalized are reported to benefit only 60% of population.
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The effect of ultrasound technology to extract the water soluble polysaccharides from dried and milled by-products generated from Agaricus Bisporus production was studied. Amounts of β-glucan 1.01 and 0.98 g/100 g dry mass were obtained in particle sizes of 355–250 μm and 150-125 μm from the mushroom by-products. Three parameters of extraction were studied; extraction time (0–15 min), ultrasonic amplitude (20–100 μm) and precipitation time (1 or 18 h). The application of ultrasounds enhanced the extraction polysaccharide yields compared to the untreated samples. The highest extraction yield of 4.7% was achieved with an extraction time of 15 min, maximum amplitude of 100 μm with 1 h of precipitation in 80% ethanol. The coefficient of determinations for predicted water soluble polysaccharides extraction yields showed good correlation with the experimental data at the 95% confidence level and indicated that the non-exponential Peleg's model could be employed to predict the extraction polysaccharide yields after ultrasound treatment.
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This work investigated the Supercritical Fluid Extraction (SFE) of phenolic compounds from the pomace generated in the industrial processing of orange (Citrus sinensis) juice in Brazil. The effect of the biotransformation of the pomace, performed through solid-state fermentation using Paecilomyces variotii, in the phenolic content and antioxidant activity of the extracts was also evaluated. SFE was carried out at pressures of 15, 25 and 35 MPa and temperatures of 40, 50 and 60 °C, using pure ethanol and ethanol:water (9:1 v/v) as cosolvents. The extracts were evaluated in terms of global extraction yield, total phenolic content (TPC), phenolic profile by HPLC, and antioxidant activity through DPPH and ORAC assays. Additionally, a low pressure extraction was performed (Soxhlet) for comparison to SFE, using ethanol as solvent. The results of SFE showed that high pressures improved the global extraction yield, which ranged from 2.01 to 2.62%, and TPC (18 to 21.8 mg GAE/g dry extract). Nevertheless, the increase of pressure decreased the antioxidant activity of the extracts. The use of ethanol 90% as cosolvent enhanced the extraction of antioxidant compounds. The biotransformation process improved the TPC and provided extracts with higher antioxidant activities by both DPPH and ORAC assays.
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Subcritical water extraction was investigated as a green technology for the extraction of phenolic compounds from Crocus sativus petals. A Box-Behnken design was utilized to determine the optimal extraction conditions. Extraction temperature (120–160 °C), extraction time (20–60 min) and water to solid (W/S) ratio (20–40 mL/g) were considered as the variables for the extraction of phenolic compounds. A second order polynomial model was fitted to each response and the regression coefficients were determined using least square methodology. There was a good correspondence between the experimental data and their predicted counterparts. The optimum conditions of extraction were estimated to be W/S ratio of 36 mL/g, temperature of 159 °C and time of 54 min. Extraction using these optimized conditions achieved the best TPC (1616 mg/100 g), TFC (239 mg/100 g), %DPPHsc (86.05%) and FRAP value (5.1 mM). Principal components analysis (PCA) allowed a better understanding of interactions between properties of extracted phenolic antioxidants.
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Mangiferin (1,3,6,7-tetrahydroxyxanthone-C2-β-D-glucoside) is a natural bioactive xanthonoid that can be found in many plant species, among which the mango tree (Mangifera indica L), a plant widely used in the traditional medicinal, is one of its primary sources. The use of mangiferin for cancer treatment has attracted the attention of research groups around the World. Single administration of mangiferin or in combination with known anticancer chemicals has shown the potential benefits of this molecule in lung, brain, breast, cervix, and prostate cancers, and leukemia. Mangiferin mechanisms of action against cancer cells through in vitro, ex vivo, or in vivo models are discussed besides its antioxidant and anti-inflammatory properties. Nevertheless, pharmaceutical development and, therefore, clinical trials on cancer targets are still lacking. © 2016 BioFactors, 2016.
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Ultrasound-assisted extraction (UAE) was applied for the extraction of bioactive valuable compounds from winter melon (Benincasa hispida) seeds. Effects of amplitude (25-75%), temperature (40-60°C) and sonication time (20-60 min) on crude extraction yield (CEY) and radical scavenging activities (RSA, % inhibition of DPPḢ and ABTṠ+ free radicals) of extracts were determined using complete randomised design (CRD). The results showed that the CEY and RSA of extracts significantly affected by independent variables. The maximum value of CEY (97.14±0.36 mgg-1), scavenging of DPPḢ radicals (32.12 ± 0.38%) and scavenging of ABTṠ+ radicals (40.52±0.73%) were obtained at the combined treatment conditions of 75%, 55°C and 40 min. The UAE results obtained were compared with those achieved by using conventional Soxhlet extraction (CSE) method. It was found UAE allowed extraction at lower temperature and the extracts obtained posses higher quality compare with CSE. UAE is a promising environment friendly technique for the extraction of bioactive compounds from winter melon (Benincasa hispida) seeds.
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Ultrasound-assisted extraction is evaluated as a simpler and more effective alternative to conventional extraction methods for the extraction of bioactive compounds from natural product. This study investigated the use of ultrasound-assisted extraction to extract three dibenzylbutyrolactone lignans, including tracheloside, hemislienoside, and arctiin from Hemistepta lyrata. Factors such as extraction solvent, solvent concentration, solvent to material ratio, and extraction time were examined. High-performance liquid chromatography with photodiode array detection was used for simultaneous determination of the target compounds in the corresponding extracts. Results showed that the optimal parameters to extract the target compounds from H. lyrata were as follows: extraction solvent: 70% aqueous ethanol; solvent to material ratio: 20:1 (v/w, ml/g); extraction time: 20 min under the conditions: ultrasonic frequency: 40 Hz; extraction temperature:30 °C. With all these merits, ultrasound-assisted extraction should be considered for wider application in the extraction of tracheloside, hemislienoside, and arctiin from other medicinal plants.
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Natural bioactive compounds include a broad diversity of structures and functionalities that provide an excellent pool of molecules for the production of nutraceuticals, functional foods, and food additives. Some of those compounds can be found in nature at high concentration such as polyphenols but others can only be found at very low levels, so that massive harvesting is needed to obtain sufficient amounts, and their structural diversity and complexity make chemical synthesis unprofitable. The inherent difficulties in screening and producing these compounds have led to the development of advanced technologies. The commonly used methods for their extraction are the conventional liquid–liquid or solid–liquid extraction and the advanced include pressurized-liquid extraction, subcritical and supercritical extractions, and microwave- and ultrasound-assisted extractions. In addition, these extraction techniques have been improved with previous steps (enzyme-and instant controlled pressure drop-assisted extractions) which help to release the compounds from the matrix. These technologies could provide in the next few years an innovative approach to increase the production of specific compounds for use as nutraceuticals or as ingredients in the design of functional foods.
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Flavonoid compounds were extracted from leaves of spearmint (Mentha spicata L.) using supercritical carbon dioxide (SC-CO2) extraction. The parameters of pressure, temperature and dynamic extraction time were studied with full factorial arrangement in a completely randomised design (CRD). Results indicated that pressure, temperature a