Potential Strategies for Adding Value of Mediterranean and Exotic Fruits and Vegetables ByProducts

A special issue of Agronomy (ISSN 2073-4395). This special issue belongs to the section "Farming Sustainability".

Deadline for manuscript submissions: closed (15 June 2023) | Viewed by 25493

Special Issue Editors

Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University. Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain
Interests: bioactive compounds; agronomic practices; deficit irrigation; minor Mediterranean crops; fruit production; sustainability
Special Issues, Collections and Topics in MDPI journals
Univ Miguel Hernandez Elche UMH, Dept Agrofood Technol, Escuela Politecn Super Orihuela EPSO, CSA,Res Grp Food Qual & Safety, Carretera Beniel,Km 3-2, 03312 Orihuela, Spain
Interests: bioactive compounds; agronomic practices; deficit irrigation; minor Mediterranean crops; fruit production; sustainability
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue is focused on “Potential Strategies for Adding Value to Mediterranean and Exotic Fruit and Vegetable Byproducts”. Around a third of all food produced is lost or wasted at some point in the food chain. The losses vary quite a bit, reaching up to 50% in the case of fruits and vegetables (including tubers, roots, and oilseed crops). It can be said that an inappropriate timing for harvest, overproduction, unexpected climatic conditions, non-suitable harvesting and handling practices, and inadequate postharvest technology are the most significant losses in the vegetable and fruit chain. Taking the abovementioned into account, the detected problems must be solved through specific measures such as: i) extending the shelf life of fresh and minimally processed Mediterranean and exotic agricultural productions, assuring food safety and optimum commercial, organoleptic, and nutritional quality; ii) developing new presentations; iii) revaluing the agricultural industry byproducts; and iv) developing the bio-economy and circular economy through the use of organic solid waste, including waste and agricultural byproducts. The aim of this Special Issue is to promote the revalorization of Mediterranean and exotic vegetable and fruit byproducts due to their high value and the fact that they are rich in bioactive compounds and nutritional components.

Prof. Dr. Francisca Hernández Garcia
Dr. Marina Cano-Lamadrid
Guest Editors

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Keywords

  • minor Mediterranean crops
  • byproducts
  • revalorization
  • bioactive compounds

Published Papers (8 papers)

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Research

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18 pages, 1725 KiB  
Article
Use of Olive Industry By-Products for Value-Added Food Development
by María E. García-Pastor, Marina Ródenas-Soriano, Alicia Dobón-Suárez, Pedro J. Zapata and María J. Giménez
Agronomy 2023, 13(3), 718; https://doi.org/10.3390/agronomy13030718 - 28 Feb 2023
Viewed by 2351
Abstract
The olive industry involves environmental problems of special relevance, such as the generation of residual brines after the pickling process. Moreover, in the pitting and filling operations of the olives, fatty residues are generated that end up being washed away in the wastewater [...] Read more.
The olive industry involves environmental problems of special relevance, such as the generation of residual brines after the pickling process. Moreover, in the pitting and filling operations of the olives, fatty residues are generated that end up being washed away in the wastewater of these industries. The novelty of this work is based on the extraction of high value-added compounds from residues resulting from the industrialization process of olives, whose content in fatty acids, phenolic compounds and other substances could make them susceptible to being considered as a raw material of interest for the development or enrichment of other foods. The results obtained determined that the physico-chemical and functional characteristics of the oil and the brine, generated as by-products in the olive industry, indicated their potential as raw materials. For this reason, new formulations of the filling of olives (anchovy, red pepper, and lemon flavour) were developed, using the residual oil as a by-product, which showed greater global acceptability by consumers compared to a commercial stuffing made with sodium alginate. In addition, wastewater was used as a brine by-product to pickle three types of vegetables: carrot, cauliflower, and onion. All pickled vegetables showed the highest phenolic content and a higher overall liking, the differences being significant with respect to commercial reference. In conclusion, the results obtained could allow for the conversion of a by-product into a co-product, partially solving an environmental problem, and providing added value to the final product. Full article
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11 pages, 1168 KiB  
Article
How Does Cultivar Affect Sugar Profile, Crude Fiber, Macro- and Micronutrients, Total Phenolic Content, and Antioxidant Activity on Ficus carica Leaves?
by Candela Teruel-Andreu, Esther Sendra, Francisca Hernández and Marina Cano-Lamadrid
Agronomy 2023, 13(1), 30; https://doi.org/10.3390/agronomy13010030 - 22 Dec 2022
Cited by 5 | Viewed by 1478
Abstract
The objective of this research was to evaluate the effect of the cultivar on the nutritional and functional parameters of Ficus carica leaves. This information will provide the basis for their potential use and future incorporation in other food matrices as food ingredients. [...] Read more.
The objective of this research was to evaluate the effect of the cultivar on the nutritional and functional parameters of Ficus carica leaves. This information will provide the basis for their potential use and future incorporation in other food matrices as food ingredients. Sucrose, glucose, and fructose were detected in all fig leaves, with mean values of 48.94, 66.74, and 43.70 g kg−1 dried weight (dw), respectively. The crude fiber range was between 6.53% and 22.67%, being an interesting source of fiber. The most abundant macronutrient was calcium (Ca), followed by potassium (K) and magnesium (Mg). All cultivars showed high concentrations of iron (Fe). Ficus carica leaves can be a good material for obtaining extracts rich in fiber and calcium and provide an alternative source of these compounds to be incorporated into other nutraceutical and/or food matrices. Full article
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19 pages, 2280 KiB  
Article
Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality
by Denisa Atudorei, Sorina Ropciuc and Georgiana Gabriela Codină
Agronomy 2022, 12(3), 667; https://doi.org/10.3390/agronomy12030667 - 10 Mar 2022
Cited by 6 | Viewed by 2210
Abstract
This study focuses on the possibility of using germinated lupine flour (GLF) in the breadmaking process in order to improve dough rheology and bread characteristics. For this purpose, different levels (0%, 5%, 10%, 15% and 20%) of germinated lupine flour were used, and [...] Read more.
This study focuses on the possibility of using germinated lupine flour (GLF) in the breadmaking process in order to improve dough rheology and bread characteristics. For this purpose, different levels (0%, 5%, 10%, 15% and 20%) of germinated lupine flour were used, and the influence of its addition in wheat flour was analyzed. On empirical dough rheological properties, GLF addition in wheat flour has the effect of decreasing the water absorption capacity, dough consistency, baking strength, extensibility, tolerance for mixing and of increasing total gas production and falling number value. On fundamental dough rheological properties, GLF addition in wheat flour increased the tan δ and decreased the G′ and G″ modules with the increased dough temperature. The microscopic distribution of starch and gluten in the dough system was changed by GLF addition in wheat flour by an increase of the protein area and a decrease of the starch one. Regarding the bread characteristics, the GLF addition improved the specific volume, porosity and elasticity up to 15% GLF addition in wheat flour and decreased the textural properties gumminess and resilience. Regarding the color parameters of the bread, the GLF addition in the dough recipe had a darkening effect on the crumb and bread crust. The sensory data show that the bread samples up to 15% GLF addition in wheat flour were better appreciated than the control sample. According to our data, it is recommended to use a maximum level of 15% of the addition of germinated lupine flour in the dough recipe for making white wheat bread. Full article
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20 pages, 5579 KiB  
Article
Biological Activity of Pogostemon cablin Essential Oil and Its Potential Use for Food Preservation
by Lucia Galovičová, Petra Borotová, Veronika Valková, Hana Ďúranová, Jana Štefániková, Nenad L. Vukovic, Milena Vukic and Miroslava Kačániová
Agronomy 2022, 12(2), 387; https://doi.org/10.3390/agronomy12020387 - 03 Feb 2022
Cited by 11 | Viewed by 2322
Abstract
This study aimed to analyze the biological activity of the essential oil Pogostemon cablin (PCEO) to determine the antioxidant, antimicrobial, antibiofilm, insecticidal activity, and chemical composition of the essential oil. We analyzed the structure of biofilms on various surfaces using the MALDI-TOF MS [...] Read more.
This study aimed to analyze the biological activity of the essential oil Pogostemon cablin (PCEO) to determine the antioxidant, antimicrobial, antibiofilm, insecticidal activity, and chemical composition of the essential oil. We analyzed the structure of biofilms on various surfaces using the MALDI-TOF MS Biotyper and evaluated the antimicrobial effect of the vapor phase of the essential oil in a food model. We determined the main volatile components of PCEO as patchouli alcohol 31.0%, α-bulnesene 21.3%, and α-guaiene 14.3%. The free radical scavenging activity was high and reached 71.4 ± 0.9%, corresponding to 732 ± 8.1 TEAC. The antimicrobial activity against bacteria was weak to moderate. We recorded strong activity against yeast. The antifungal activity was very weak in the contact application. Biofilm-producing bacteria were moderately inhibited by PCEO. The change in biofilm structure due to essential oil was demonstrated by MALDI-TOF MS Biotyper analysis. Vapor phase application in a food model showed relatively strong effects against bacteria and significantly higher antifungal efficacy. The insecticidal activity was observed only at higher concentrations of essential oil. Based on the findings, PCEO can be used in the food industry as an antifungal substance in extending the shelf life of bakery products and as protection in the storage of root vegetables. Full article
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24 pages, 6118 KiB  
Article
Cymbopogon citratus Essential Oil: Its Application as an Antimicrobial Agent in Food Preservation
by Veronika Valková, Hana Ďúranová, Lucia Galovičová, Petra Borotová, Nenad L. Vukovic, Milena Vukic and Miroslava Kačániová
Agronomy 2022, 12(1), 155; https://doi.org/10.3390/agronomy12010155 - 08 Jan 2022
Cited by 16 | Viewed by 4059
Abstract
Antimicrobial in vitro and in situ efficacies of Cymbopogon citratus essential oil (lemongrass, LGEO) against 17 spoilage microorganisms (bacteria, yeasts and fungi) were evaluated. Additionally, its chemical composition, and antioxidant and antibiofilm activities were investigated. The LGEO exhibited a strong antioxidant activity (84.0 [...] Read more.
Antimicrobial in vitro and in situ efficacies of Cymbopogon citratus essential oil (lemongrass, LGEO) against 17 spoilage microorganisms (bacteria, yeasts and fungi) were evaluated. Additionally, its chemical composition, and antioxidant and antibiofilm activities were investigated. The LGEO exhibited a strong antioxidant activity (84.0 ± 0.1%), and its main constituents were citral (61.5%), geraniol (6.6%) and 1,8-cineole (6.4%). An in vitro antimicrobial evaluation revealed the lowest inhibition zone (1.00 ± 0.00 mm) in Pseudomonas fluorescens, and the highest inhibition zone (18.00 ± 2.46 mm) in Candida krusei. The values for the minimal inhibitory concentration were determined to be the lowest for Salmonella enteritidis and the highest for C. albicans. Furthermore, the concentration of ≥250 µL/L of LGEO suppressed the growth of Penicillium aurantiogriseum, Penicillium expansum, Penicillium chrysogenum and Penicillium italicum. The changes in the molecular structure of the biofilms produced by Pseudomonas fluorescens and Salmonella enteritidis, after their treatment with LGEO, confirmed its action on both biofilm-forming bacteria. Moreover, an in situ antimicrobial activity evaluation displayed the most effective inhibitory effectiveness of LGEO against Micrococcus luteus, Serratia marcescens (250 µL/L) and Penicillium expansum (125, 250 and 500 µL/L) growing on a carrot. Our results suggest that LGEO, as a promising natural antimicrobial agent, can be applied in the innovative packaging of bakery products and different types of vegetables, which combines commonly used packing materials with the addition of LGEO. Full article
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12 pages, 293 KiB  
Article
Effect of the Short-Term Incorporation of Different Proportions of Ensiled Artichoke By-Product on Milk Parameters and Health Status of Dairy Goats
by Paula Monllor, Raquel Muelas, Amparo Roca, Joel Bueso-Ródenas, Alberto Stanislao Atzori, Esther Sendra, Gema Romero and José Ramón Díaz
Agronomy 2021, 11(8), 1649; https://doi.org/10.3390/agronomy11081649 - 19 Aug 2021
Cited by 3 | Viewed by 1834
Abstract
The use of local agricultural by-products for animal feed is an alternative that reduces livestock production costs and allows food production of greater environmental sustainability. The aim of this experiment was to study the effect of the inclusion in the dairy goat ration [...] Read more.
The use of local agricultural by-products for animal feed is an alternative that reduces livestock production costs and allows food production of greater environmental sustainability. The aim of this experiment was to study the effect of the inclusion in the dairy goat ration of artichoke by-product silage (ABS) at three levels (25%, 40% and 60%, on a dry matter basis) on the milk yield, composition and quality, and on the metabolic profile of dairy goats. Thirty-six Murciano-Granadina dairy goats in mid-lactation were divided into four groups with homogeneous characteristics. Each group was assigned a diet: a control treatment (C) that consisted of a conventional diet of alfalfa hay and concentrate, and three other treatments that included 25, 40 and 60% ABS: ABS25, ABS40 and ABS60. Small differences were observed in the milk yield and quality and the health status of the animals. Only ABS60 presented a slightly lower milk yield (−20% compared to control group), without relevant differences in the milk composition and mineral profile. Regarding the lipid profile, ABS40 was the treatment with the best milk quality, due to a higher content of polyunsaturated fatty acids (4.37%) and lower atherogenicity (1.90) and thrombogenicity indices (3.05), without differences from C. It was concluded that the maximum inclusion level of ABS in dairy goats’ diet should be equal to 40%. Full article
15 pages, 1025 KiB  
Article
Ghanaian Cocoa (Theobroma cacao L.) Bean Shells Coproducts: Effect of Particle Size on Chemical Composition, Bioactive Compound Content and Antioxidant Activity
by Carmen Botella-Martínez, Raquel Lucas-Gonzalez, Carmen Ballester-Costa, José Ángel Pérez-Álvarez, Juana Fernández-López, Johannes Delgado-Ospina, Clemencia Chaves-López and Manuel Viuda-Martos
Agronomy 2021, 11(2), 401; https://doi.org/10.3390/agronomy11020401 - 23 Feb 2021
Cited by 24 | Viewed by 4672
Abstract
The worldwide cocoa bean shell (CBS) generation is estimated at around 900,000 tons. In their composition, this coproduct showed several bioactive compounds like methylxanthines or polyphenolic compounds. Thus, the aim of this work was to investigate the effects of different particle sizes on [...] Read more.
The worldwide cocoa bean shell (CBS) generation is estimated at around 900,000 tons. In their composition, this coproduct showed several bioactive compounds like methylxanthines or polyphenolic compounds. Thus, the aim of this work was to investigate the effects of different particle sizes on the chemical composition, physico-chemical, bioactive compounds content, and antioxidant properties of flours obtained from cocoa (Theobroma cacao L.) bean shells. The flours obtained from CBS with different particle sizes had high content of dietary fiber (61.18–65.58 g/100 g). The polyphenolic profile identified seven compounds being epicatechin and catechin (values ranged 4.56–6.33 and 2.11–4.56 mg/g, respectively) as the most abundant compounds. Additionally, the methylxanthines theobromine and caffeine were quantified with values ranging from 7.12 to 12.77 and 4.02 to 6.13 mg/g, respectively. For the fatty acid profile, the principal compounds identified were oleic, stearic and palmitic acids. CBS had antioxidant capacity with all methods assayed. For DPPH, ABTS and FRAP assays values ranged between 2.35–5.53, 3.39–11.55, and 3.84–7.62 mg Trolox equivalents/g sample, respectively. This study suggests that cocoa bean shells may constitute a valuable coproduct for the food industry due to its high content in valuable bioactive compounds. Full article
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Review

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13 pages, 696 KiB  
Review
Ficus carica Fruits, By-Products and Based Products as Potential Sources of Bioactive Compounds: A Review
by Candela Teruel-Andreu, Lucía Andreu-Coll, David López-Lluch, Esther Sendra, Francisca Hernández and Marina Cano-Lamadrid
Agronomy 2021, 11(9), 1834; https://doi.org/10.3390/agronomy11091834 - 13 Sep 2021
Cited by 19 | Viewed by 4886
Abstract
In this review, studies (n = 41) were searched in which the compounds and contents were determined for whole fig fruit, peel, leaves and pulp, the types of fig-based products were identified and their total phenols and antioxidant capacity as well as [...] Read more.
In this review, studies (n = 41) were searched in which the compounds and contents were determined for whole fig fruit, peel, leaves and pulp, the types of fig-based products were identified and their total phenols and antioxidant capacity as well as the potential uses of different extracts of fig parts were analyzed. There is a need to reduce the fruit’s environmental impacts (zero waste), and bioactive compounds from fig fruits present a high added value as functional ingredients. Focusing on fig by-products (peel, seeds, no-optimal fruits and leaves), individual compounds and/or extracts can increase the functional, nutritional and techno-functional properties of food products such as additives. A high number of phenolic compounds was found in whole fruit (n = 19), peel (n = 26), pulp (n = 24) and leaves (n = 42). Quercetin-3-O-rutioside was reported as the major individual phenolic compound in whole figs, while cyanidin-3-rutinoside, epicatechin and caftaric acid were the highest compounds in peel, pulp and leaves, respectively. A potential strategy could be the development of novel additives and/or ingredients for food industry from fig by-products. Therefore, the use and valorization of the waste material produced during fig processing should be further investigated. Full article
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