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Antioxidant Compounds Recovered from Food Wastes

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A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".

Deadline for manuscript submissions: closed (31 March 2023) | Viewed by 20233

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Dr. Rosalba Siracusa

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Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98166 Messina, Italy
Interests: clinical biochemistry; inflammation; oxidative stress; neurodegeneration; natural compounds
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Dear Colleagues,

A free radical can be defined as any molecular species capable of independent existence that contains an unpaired electron in an atomic orbital. Many abiotic stresses induce the overproduction of reactive oxygen species (ROS) in humans and animals. As highly reactive and toxic species, they cause damage to DNA, proteins, carbohydrates, and lipids, thus leading to oxidative stress. This oxidative stress induces damage to cells and tissues, resulting in a large number of diseases. Several compounds with antioxidant properties could neutralize the effects of ROS and prevent the development of many inflammatory pathologies. A number of scientific studies report the varied health benefits of antioxidant supplementation in processes such as inflammation, stress, aging, apoptosis, and neurological diseases.

This Special Issue will focus on the role of bioactive components from food waste in the treatment of various human diseases and the possible molecular pathways involved. Additionally, the Special Issue will welcome original in vivo and in vitro reviews and studies that provide evidence of the welfare effects of antioxidant factors.

Dr. Rosalba Siracusa
Guest Editor

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Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

natural antioxidants
antioxidants as food supplements
polyphenols
food reprocessing
antioxidant and anti-inflammatory
anti-aging

Published Papers (9 papers)

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Research

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18 pages, 1543 KiB

Open AccessArticle

Valorization of Avocado Seed Wastes for Antioxidant Phenolics and Carbohydrates Recovery Using Deep Eutectic Solvents (DES)

by Alexandra Del-Castillo-Llamosas, Fernando Rodríguez-Rebelo, Beatriz Rodríguez-Martínez, Adrián Mallo-Fraga, Pablo G. Del-Río and Beatriz Gullón

Antioxidants 2023, 12(6), 1156; https://doi.org/10.3390/antiox12061156 - 26 May 2023

Cited by 5 | Viewed by 2361

Abstract

Avocado seeds represent the chief waste produced in avocado processing, leading not only to environmental problems regarding its elimination but to a loss of economic profitability. In fact, avocado seeds are known as interesting sources of bioactive compounds and carbohydrates, so their utilization may reduce the negative effect produced during the industrial manufacture of avocado-related products. In this sense, deep eutectic solvents (DES) are a novel greener alternative than organic solvents to extract bioactive polyphenols and carbohydrates. The study was based on a Box–Behnken experimental design to study the effect of three factors, temperature (40, 50, 60 °C), time (60, 120, 180 min) and water content (10, 30, 50% v/v) on the responses of total phenolic (TPC) and flavonoid content (TFC), antioxidant capacity (measured as ABTS and FRAP) and xylose content in the extract. The DES Choline chloride:glycerol (1:1) was used as solvent on avocado seed. Under optimal conditions, TPC: 19.71 mg GAE/g, TFC: 33.41 mg RE/g, ABTS: 20.91 mg TE/g, FRAP: 15.59 mg TE/g and xylose: 5.47 g/L were obtained. The tentative identification of eight phenolic compounds was assayed via HPLC-ESI. The carbohydrate content of the solid residue was also evaluated, and that solid was subjected to two different processing (delignification with DES and microwave-assisted autohydrolysis) to increase the glucan susceptibility to enzymes, and was also assayed reaching almost quantitative glucose yields. These results, added to the non-toxic, eco-friendly, and economic nature of DES, demonstrate that these solvents are an efficient alternative to organic solvents to recover phenolics and carbohydrates from food wastes. Full article

(This article belongs to the Special Issue Antioxidant Compounds Recovered from Food Wastes)

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20 pages, 1798 KiB

Open AccessArticle

Studies on the Effect of Oxidation on Bioactivity of Phenolics and Wine Lees Extracts

by Zhijing Ye, Jinlin Shi, Roland Harrison, Richard Hider and Alaa El-Din A. Bekhit

Antioxidants 2023, 12(4), 931; https://doi.org/10.3390/antiox12040931 - 14 Apr 2023

Viewed by 1307

Abstract

It is expected that any processing and handling of lees (e.g., drying, storage or removal of residual alcohol using various concentration techniques) will expose the material to oxidation and the consequences of oxidation on the biological activity of the lees and the lees extracts are unknown. The effects of oxidation (using horseradish peroxidase and hydrogen peroxide model system) on phenolic composition and their antioxidant and antimicrobial activities were investigated in (i) a flavonoid model system composed of catechin and grape seed tannin (Cat:GST) extracts at various ratios and (ii) in Pinot noir (PN) and Riesling (RL) wine lees samples. For the flavonoid model, oxidation had a minor or no impact on total phenol content but increased (p < 0.05) total tannin content from approximately 145 to 1200 µg epicatechin equivalent/mL. An opposite observation was found in the PN lees samples where oxidation reduced (p < 0.05) the total phenol content (TPC) by approximately 10 mg GAE/g dry matter (DM) lees. The mean degree of the polymerization (mDP) values of the oxidized flavonoid model samples ranged from 15 to 30. The Cat:GST ratio and interaction of the Cat:GST ratio with oxidation were found significantly to affect the mDP values of the flavonoid model samples (p < 0.05). Oxidation increased the mDP values in all oxidized flavonoid model samples except for Cat:GST 0:100. The mDP values of the PN lees samples ranged from 7 to 11 and remained the same after oxidation. There was no significant reduction in the antioxidant activities (DPPH and ORAC) of the model and wine lees after oxidation except the PN1 lees sample (decreased from 3.5 to 2.8 mg Trolox equivalent/g DM extracts). In addition, no correlation was observed between mDP (approximately 10 to 30) and DPPH (0.09) and ORAC assay (−0.22), which indicates that the higher mDP resulted in a poor ability to scavenge DPPH· and AAPH· free radicals. Antimicrobial activities of the flavonoid model were found to be improved after the oxidation treatment against S. aureus and E. coli with minimum inhibition concentration (MIC) of 1.56 and 0.39 mg/mL. This may indicate that new compounds were formed during the oxidation treatment, and these compounds showed more effective microbicidal activity. LC-MS work is required in the future to identify the compounds that are newly formed during the oxidation of the lees. Full article

(This article belongs to the Special Issue Antioxidant Compounds Recovered from Food Wastes)

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18 pages, 1706 KiB

Open AccessFeature PaperArticle

Kinetic Modeling of Convective and Microwave Drying of Potato Peels and Their Effects on Antioxidant Content and Capacity

by Fatiha Brahmi, Inmaculada Mateos-Aparicio, Khokha Mouhoubi, Sara Guemouni, Tassadit Sahki, Farid Dahmoune, Ferroudja Belmehdi, Chafiaa Bessai, Khodir Madani and Lila Boulekbache-Makhlouf

Antioxidants 2023, 12(3), 638; https://doi.org/10.3390/antiox12030638 - 03 Mar 2023

Cited by 2 | Viewed by 1772

Abstract

This study deals with drying properties and focuses on the drying kinetics of potato peels (PP) by two processes, namely convection drying (CD) at various temperatures (40, 60, 80, 100, and 120 °C) and microwave drying (MD) at different powers (200, 400, 600, and 800 W). In addition, the effectiveness of the adopted processes was evaluated in terms of antioxidant contents and antioxidant capacity. A total of 22 mathematical models were undertaken to predict the drying kinetics, and the best model was selected based on the highest R² values and the lowest χ² and RMSE values. The Sledz model was the more appropriate for both methods with values of 0.9995 ≤ R² ≤ 0.9999, χ² = 0.0000, and 0.0054 ≤ RMSE ≤ 0.0030 for CD, and the results of MD were 0.9829 ≤ R² ≤ 0.9997, 0.0000 ≤ χ² ≤ 0.0010, and 0.0304 ≤ RMSE ≤ 0.0053. The best drying rates (DR) of PP were assigned to a temperature of 120 °C and a power of 600 W with values of 0.05 and 0.20 kg water/kg dw min, respectively. A potential explanation is that as PP’s moisture content decreased during the drying process, there was a drop in absorption, which led to a reduction in the DR. The energy consumption of both processes was assessed, and it rose with increasing temperature or power. The microwave process reduced the drying time, consumed lower energy, and presented a higher drying efficiency at a moderate power level compared to the convection process. Furthermore, MD preserved antioxidants better compared to CD and improved the antioxidant capacity. Therefore, the proposed microwave process for drying PP is suggested for its expected use in various fields, including the food processing industries. Full article

(This article belongs to the Special Issue Antioxidant Compounds Recovered from Food Wastes)

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15 pages, 1770 KiB

Open AccessArticle

Valorization of the Antioxidant Effect of Mantua PGI Pear By-Product Extracts: Preparation, Analysis and Biological Investigation

by Carlotta Bollati, Stefania Marzorati, Lorenzo Cecchi, Martina Bartolomei, Jianqiang Li, Maria Bellumori, Lorenza d’Adduzio, Luisella Verotta, Laura Piazza, Anna Arnoldi, Nadia Mulinacci and Carmen Lammi

Antioxidants 2023, 12(1), 144; https://doi.org/10.3390/antiox12010144 - 07 Jan 2023

Cited by 1 | Viewed by 1535

Abstract

For improving the management of the production chain of PGI Mantua pears (which comprises many varieties, including Abate Fetel), applying the cardinal principles of circular economy and sustainability, the fruits with diseases or defects were recovered for producing dried rounds of pears from the Abate Fetel cultivar, a new product with high nutritional value that extends the remaining life. This process led to the production of secondary and residual by-products, which are mainly composed of the highest and lowest part of the fruits, comprising seeds, pulps, peels and petioles. Hence, this study was focused on the valorization of these secondary by-products of Abate Fetel pears through the production of pear extracts using traditional and “green” extraction methods that involve the use of supercritical CO₂ fluid extraction. The produced extracts, together with a reference solvent-derived extract, were analyzed by HPLC-ESI-MS, and in parallel, their direct and cellular antioxidant activity were assessed. Evidence has indicated that all the tested extracts reduced the H₂O₂-induced reactive oxygen species (ROS), lipid peroxidation and nitric oxide (NO) levels, respectively, in human intestinal Caco-2 cells. Hence, this study clearly suggests that extracts obtained from Mantuan PGI pear by-products may be used as valuable sources of bioactive upcycled phytocomplex for the development of dietary supplements and/or functional foods. Full article

(This article belongs to the Special Issue Antioxidant Compounds Recovered from Food Wastes)

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11 pages, 283 KiB

Open AccessArticle

Analysis of Polyphenolic Compounds in Water-Based Extracts of Vicia faba L.: A Potential Innovative Source of Nutraceutical Ingredients

by Luigi Castaldo, Luana Izzo, Sonia Lombardi, Anna Gaspari, Stefania De Pascale, Michela Grosso and Alberto Ritieni

Antioxidants 2022, 11(12), 2453; https://doi.org/10.3390/antiox11122453 - 12 Dec 2022

Cited by 3 | Viewed by 1295

Abstract

The water-based extract of broad bean hulls contains several bioactive molecules, including polyphenols well-known to exert antioxidant activity, which could justify its use in nutraceutical formulations. Hence, the current investigation aimed to establish the polyphenolic profile of water-based extracts from broad bean hulls through UHPLC–Q-Orbitrap HRMS analysis. The findings highlighted that p-coumaric acid, chlorogenic acid, and epicatechin were the most common compounds found in the tested extracts, being quantified at a mean concentration of 42.1, 32.6, and 31.2 mg/100 g, respectively. Moreover, broad bean hull extracts were encapsulated into a nutraceutical formulation, after which the antioxidant properties and the bioaccessibility of phenolic compounds during the simulated gastrointestinal (GI) process were investigated and compared with the digested non-encapsulated extract. The data highlighted that following the GI process, the capsules were able to preserve active compounds from the adverse effects of digestion, resulting in a greater antioxidant capacity and polyphenol bioaccessibility in the duodenal and colonic phases, compared with the non-encapsulated extract. Our results showed that the water extract from broad bean hulls may be considered a valuable source of natural polyphenolic compounds; in addition, the use of a gastric-resistant capsule could be a suitable alternative to transport these bioactive compounds to the target tissues. Full article

(This article belongs to the Special Issue Antioxidant Compounds Recovered from Food Wastes)

19 pages, 1642 KiB

Open AccessArticle

Characterization of Bioactive Compounds in Lees from New Zealand Wines with Different Vinification Backgrounds

by Zhijing Ye, Yunxuan Qin, Roland Harrison, Richard Hider and Alaa El-Din A. Bekhit

Antioxidants 2022, 11(12), 2335; https://doi.org/10.3390/antiox11122335 - 25 Nov 2022

Cited by 5 | Viewed by 1688

Abstract

Wine lees are one of the main by-products produced during winemaking. Little is known about the effect of the vinification technique on the phenolic compounds and the biological activity of wine lees extracts. Wine lees collected at varying vinification sources of two grape varieties, Riesling (RL) and Pinot Noir (PN), were analyzed for total phenolic content (TPC), tannin content (TTC), their anthocyanin and phenolic profile, and the antioxidant and antimicrobial activities of their extracts. The results showed a low TPC and TTC in RL lees, which could be attributed to the varietal characteristic of RL grapes and to less skin contact during vinification. Vinification techniques modified the composition of the phenolic compounds in the lees. The results showed a good linear relationship between the antioxidant activities and the TPC and TTC, indicating that PN lees were better sources of phenolics and antioxidant activity than RL lees. The antimicrobial activity of wine lees was related to the phenolic composition rather than the quantity of total phenolics. Knowing the grape and wine processing conditions can provide some insights into the potential composition of wine lees and, hence, determine the potential economic use of the by-product. Full article

(This article belongs to the Special Issue Antioxidant Compounds Recovered from Food Wastes)

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15 pages, 1692 KiB

Open AccessArticle

Upgrading the Functional Potential of Apple Pomace in Value-Added Ingredients with Probiotics

by Camelia Cristina Vlad, Bogdan Păcularu-Burada, Aida Mihaela Vasile, Ștefania Adelina Milea, Gabriela-Elena Bahrim, Gabriela Râpeanu and Nicoleta Stănciuc

Antioxidants 2022, 11(10), 2028; https://doi.org/10.3390/antiox11102028 - 14 Oct 2022

Cited by 6 | Viewed by 1907

Abstract

Emerging customized designs to upgrade the functional potential of freeze-dried apple pomace was used in this study, in order to transform the industrial by-products into ingredients containing probiotics, for a better and healthier food composition. The freeze-dried apple pomace was analyzed for free and bounded phenolic contents, highlighting a significant level of caffeic acid (4978.00 ± 900.00 mg/100 g dry matter (DM)), trans-cinnamic acid (2144.20 ± 37.60 mg/100 g DM) and quercetin 3-β-D-glucoside (236.60 ± 3.12 mg/100 g DM). The pectin extraction yield was approximatively 24%, with a degree of esterification of 37.68 ± 1.74%, and a methoxyl content of 5.58 ± 0.88%. The freeze-dried apple pomace was added in a different ratio as a supplement to cultural medium of Loigolactobacillus bifermentans MIUG BL 16, suggesting a significant prebiotic effect (p < 0.05) at concentration between 1% and 2%. The apple pomace was used to design three freeze-dried ingredients containing probiotic, with a high level of polyphenolic content (6.38 ± 0.14 mg gallic acid equivalents/g DM) and antioxidant activity (42.25 ± 4.58 mMol Trolox/g DM) for the powder containing apple pomace ethanolic extract. When inulin was used as a prebiotic adjuvant, the obtained powder showed a 6 log/g DM viable cell count. The ingredients were added to fermented vegetable soy milk-based products, allowing us to improve the polyphenolic content, antioxidant activity and viable cell counts. The approach designed in this study allowed us to obtain ingredients suitable to add value to food, whereas premises to align with the current circular economy premises, by reintegrating the industrial waste as sources of high added value compounds, are also provided. Full article

(This article belongs to the Special Issue Antioxidant Compounds Recovered from Food Wastes)

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21 pages, 2524 KiB

Open AccessArticle

Optimization of Conventional Extraction Parameters for Recovering Phenolic Compounds from Potato (Solanum tuberosum L.) Peels and Their Application as an Antioxidant in Yogurt Formulation

by Fatiha Brahmi, Inmaculada Mateos-Aparicio, Alejandra Garcia-Alonso, Nadjet Abaci, Salima Saoudi, Leila Smail-Benazzouz, Hayate Guemghar-Haddadi, Khodir Madani and Lila Boulekbache-Makhlouf

Antioxidants 2022, 11(7), 1401; https://doi.org/10.3390/antiox11071401 - 19 Jul 2022

Cited by 7 | Viewed by 2573

Abstract

The aim of this work was to optimize the conventional parameters for the extraction of phenolic compounds from potato (Solanum tuberosum L.) peels (PP). A central composite design (CCD) was used to establish the impacts of ethanol concentration (%), extraction time (min), and liquid/solid ratio (mL/g). The optimal experimental conditions that maximized extraction were ethanol at a concentration of 80% (v/v) for a time of 150 min with a ratio of 1 g/30 mL. Under optimal conditions, the total phenolic content (TPC) and the total flavonoid content (TFC) were 204.41 ± 8.64 mg GAE/100 g DW and 21.47 ± 0.76 mg QE/100 g DW, respectively. The PP extract had a potent antioxidant capacity tested by phosphomolybdate and DPPH assays with IC₅₀ of 10.65 ± 0.21 and 179.75 ± 3.18 µg/mL, respectively. Furthermore, by fortifying yogurt with PP as a natural ingredient, an improvement ofits physical, nutritional, antioxidant, and sensorial qualities was attempted in this study. The yogurts formulated with PP revealed significantly higher (p ≤ 0.05) TPC, TFC, and antioxidant capacity in comparison with the control sample. In addition, the sensory evaluation showed that the yogurts enriched with PP were preferred over the control yogurt. The results indicate that PP can be considered an interesting byproduct since it can improve the nutritional, bioactive, and sensorial profile of yogurt, highlighting that PP, due to its high phenol content, can substantially improve the antioxidant effect of the new formulated yogurt. Full article

(This article belongs to the Special Issue Antioxidant Compounds Recovered from Food Wastes)

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Review

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20 pages, 1291 KiB

Open AccessReview

Citrus By-Products: Valuable Source of Bioactive Compounds for Food Applications

by Mariana A. Andrade, Cássia H. Barbosa, Muhammad Ajmal Shah, Nazir Ahmad, Fernanda Vilarinho, Khaoula Khwaldia, Ana Sanches Silva and Fernando Ramos

Antioxidants 2023, 12(1), 38; https://doi.org/10.3390/antiox12010038 - 25 Dec 2022

Cited by 17 | Viewed by 4554

Abstract

Citrus production produces about 15 million tons of by-products/waste worldwide every year. Due to their high content of bioactive compounds, several extraction techniques can be applied to obtain extracts rich in valuable compounds and further application into food applications. Distillation and solvent extraction continues to be the most used and applied extraction techniques, followed by newer techniques such as microwave-assisted extraction and pulsed electric field extraction. Although the composition of these extracts and essential oils directly depends on the edaphoclimatic conditions to which the fruit/plant was exposed, the main active compounds are D-limonene, carotenoids, and carbohydrates. Pectin, one of the most abundant carbohydrates present in Citrus peels, can be used as a biodegradable polymer to develop new food packaging, and the extracted bioactive compounds can be easily added directly or indirectly to foods to increase their shelf-life. One of the applications is their incorporation in active food packaging for microbiological and/or oxidation inhibition, prolonging foods’ shelf-life and, consequently, contributing to reducing food spoilage. This review highlights some of the most used and effective extraction techniques and the application of the obtained essential oils and extracts directly or indirectly (through active packaging) to foods. Full article

(This article belongs to the Special Issue Antioxidant Compounds Recovered from Food Wastes)

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