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10 pages, 268 KiB

Open AccessArticle

Nutrient Composition and Antioxidant Performances of Bread-Making Products Enriched with Stinging Nettle (Urtica dioica) Leaves

by Annalisa Maietti, Paola Tedeschi, Martina Catani, Claudia Stevanin, Luisa Pasti, Alberto Cavazzini and Nicola Marchetti

Foods 2021, 10(5), 938; https://doi.org/10.3390/foods10050938 - 25 Apr 2021

Cited by 19 | Viewed by 3501

Abstract

Stinging nettle (Urtica dioica) is an edible plant, well-known for its nutritional and nutraceutical properties. Stinging nettle leaves are typically rich in fibers, minerals and vitamins, as well as antioxidant compounds, i.e., polyphenols and carotenoids. Due to these reasons, since ancient [...] Read more.

Stinging nettle (Urtica dioica) is an edible plant, well-known for its nutritional and nutraceutical properties. Stinging nettle leaves are typically rich in fibers, minerals and vitamins, as well as antioxidant compounds, i.e., polyphenols and carotenoids. Due to these reasons, since ancient times stinging nettle has been widely used in Italy as an ingredient in foods and beverages as a therapeutic agent. This work provides an investigation focused on bread enrichment with nettle leaves and the improvement of bread proximate composition in minerals, fibers and antioxidant compounds during product preparation. The comparison between plain and nettle enriched white bread shows a significant increase in fibers and nutrients, i.e., calcium and copper levels. Nettle enrichment also provides an increase in lutein and β-carotene, as well as in total phenols and antioxidant activity. These last two nutritional elements are remarkably high in enriched bread and it has been found that phenolic concentration increases during breadmaking steps, from kneading to primary dough fermentation and from secondary fermentation of shaped loaves to baking. Full article

(This article belongs to the Special Issue Bioactive Food Ingredients for Safe and Health-Promoting Functional Foods)

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15 pages, 769 KiB

Open AccessArticle

Rhizobium laguerreae Improves Productivity and Phenolic Compound Content of Lettuce (Lactuca sativa L.) under Saline Stress Conditions

by Miguel Ayuso-Calles, Ignacio García-Estévez, Alejandro Jiménez-Gómez, José D. Flores-Félix, M. Teresa Escribano-Bailón and Raúl Rivas

Foods 2020, 9(9), 1166; https://doi.org/10.3390/foods9091166 - 24 Aug 2020

Cited by 27 | Viewed by 4192

Abstract

Lettuce (Lactuca sativa L.) is a widely consumed horticultural species. Its significance lies in a high polyphenolic compound content, including phenolic acids and flavonols. In this work, we have probed the ability of Rhizobium laguerreae HUTR05 to promote lettuce growth, under in [...] Read more.

Lettuce (Lactuca sativa L.) is a widely consumed horticultural species. Its significance lies in a high polyphenolic compound content, including phenolic acids and flavonols. In this work, we have probed the ability of Rhizobium laguerreae HUTR05 to promote lettuce growth, under in vitro and greenhouse conditions (both non-saline and saline conditions). This strain has shown several in vitro plant growth promotion mechanisms, as well as capacity to colonize lettuce seedlings roots. We have analyzed the effect of the rhizobacterium inoculation on mineral and bioactive compounds in lettuce, under greenhouse conditions, and found a rise in the content of certain phenolic acids and flavonoids, such as derivatives of caffeoyl acid and quercetin. The genome analysis of the strain has shown the presence of genes related to plant growth-promoting rhizobacteria (PGPR) mechanisms, defense from saline stress, and phenolic compound metabolism (such as naringenin-chalcone synthase or phenylalanine aminotransferase). Full article

(This article belongs to the Special Issue Bioactive Food Ingredients for Safe and Health-Promoting Functional Foods)

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19 pages, 1687 KiB

Open AccessArticle

An Artificial Intelligence Characterised Functional Ingredient, Derived from Rice, Inhibits TNF-α and Significantly Improves Physical Strength in an Inflammaging Population

by Kathy Kennedy, Brian Keogh, Cyril Lopez, Alessandro Adelfio, Brendan Molloy, Alish Kerr, Audrey M. Wall, Gaël Jalowicki, Thérèse A. Holton and Nora Khaldi

Foods 2020, 9(9), 1147; https://doi.org/10.3390/foods9091147 - 20 Aug 2020

Cited by 15 | Viewed by 7333

Abstract

Food-derived bioactive peptides offer great potential for the treatment and maintenance of various health conditions, including chronic inflammation. Using in vitro testing in human macrophages, a rice derived functional ingredient natural peptide network (NPN) significantly reduced Tumour Necrosis Factor (TNF)-α secretion in response [...] Read more.

Food-derived bioactive peptides offer great potential for the treatment and maintenance of various health conditions, including chronic inflammation. Using in vitro testing in human macrophages, a rice derived functional ingredient natural peptide network (NPN) significantly reduced Tumour Necrosis Factor (TNF)-α secretion in response to lipopolysaccharides (LPS). Using artificial intelligence (AI) to characterize rice NPNs lead to the identification of seven potentially active peptides, the presence of which was confirmed by liquid chromatography tandem mass spectrometry (LC-MS/MS). Characterization of this network revealed the constituent peptides displayed anti-inflammatory properties as predicted in vitro. The rice NPN was then tested in an elderly “inflammaging” population with a view to subjectively assess symptoms of digestive discomfort through a questionnaire. While the primary subjective endpoint was not achieved, analysis of objectively measured physiological and physical secondary readouts showed clear significant benefits on the ability to carry out physical challenges such as a chair stand test that correlated with a decrease in blood circulating TNF-α. Importantly, the changes observed were without additional exercise or specific dietary alterations. Further health benefits were reported such as significant improvement in glucose control, a decrease in serum LDL concentration, and an increase in HDL concentration; however, this was compliance dependent. Here we provide in vitro and human efficacy data for a safe immunomodulatory functional ingredient characterized by AI. Full article

(This article belongs to the Special Issue Bioactive Food Ingredients for Safe and Health-Promoting Functional Foods)

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14 pages, 3570 KiB

Open AccessArticle

A Cup of Hemp Coffee by Moka Pot from Southern Italy: An UHPLC-HRMS Investigation

by Simona Piccolella, Giuseppina Crescente, Marialuisa Formato and Severina Pacifico

Foods 2020, 9(8), 1123; https://doi.org/10.3390/foods9081123 - 14 Aug 2020

Cited by 12 | Viewed by 5188

Abstract

After a long period defined by prohibition of hemp production, this crop has been recently re-evaluated in various industrial sectors. Until now, inflorescences have been considered a processing by-product, not useful for the food industry, and their disposal also represents an economic problem [...] Read more.

After a long period defined by prohibition of hemp production, this crop has been recently re-evaluated in various industrial sectors. Until now, inflorescences have been considered a processing by-product, not useful for the food industry, and their disposal also represents an economic problem for farmers. The objects of the present work are coffee blends enriched with shredded inflorescences of different cultivars of industrial hemp that underwent solid/liquid extraction into the Italian “moka” coffee maker. The obtained coffee drinks were analyzed by Ultra-High-Performance Liquid Chromatography-High Resolution Mass Spectrometry (UHPLC-HRMS) tools for their quali-quantitative phytocannabinoid profiles. The results showed that they are minor constituents compared to chlorogenic acids and caffeine in all samples. In particular, cannabidiolic acid was the most abundant among phytocannabinoids, followed by tetrahydrocannabinolic acid. Neither Δ⁹-tetrahydrocannabinol (THC) nor cannabinol, its main oxidation product, were detected. The percentage of total THC never exceeded 0.04%, corresponding to 0.4 mg/kg, far below the current maximum limits imposed by the Italian Ministry of Health. This study opens up a new concrete possibility to exploit hemp processing by-products in order to obtain drinks with high added value and paves the way for further in vitro and in vivo investigations aimed at promoting their benefits for human health. Full article

(This article belongs to the Special Issue Bioactive Food Ingredients for Safe and Health-Promoting Functional Foods)

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16 pages, 1828 KiB

Open AccessArticle

High-Value-Added Compound Recovery with High-Temperature Hydrothermal Treatment and Steam Explosion, and Subsequent Biomethanization of Residual Strawberry Extrudate

by Juan Cubero-Cardoso, Ángeles Trujillo-Reyes, Antonio Serrano, Guillermo Rodríguez-Gutiérrez, Rafael Borja and Fernando G. Fermoso

Foods 2020, 9(8), 1082; https://doi.org/10.3390/foods9081082 - 08 Aug 2020

Cited by 13 | Viewed by 2378

Abstract

This study was on the comparison of hydrothermal treatments at 170 °C (steam injection) and 220 °C (steam explosion) to solubilize the organic matter contained in residual strawberry extrudate, focusing on phenolic compounds that were susceptible to be extracted and on sugars. After [...] Read more.

This study was on the comparison of hydrothermal treatments at 170 °C (steam injection) and 220 °C (steam explosion) to solubilize the organic matter contained in residual strawberry extrudate, focusing on phenolic compounds that were susceptible to be extracted and on sugars. After the extraction step, the remaining strawberry extrudate phases were subjected to anaerobic digestion to generate biogas that would compensate the energy requirements of the suggested hydrothermal treatments and to stabilize the remaining waste. Hydrothermal treatment at 220 °C allowed the recovery of 2053 mg of gallic acid eq. per kg of residual strawberry extrudate. By contrast, after hydrothermal treatment at 170 °C, only 394 mg of gallic acid eq. per kg of residual strawberry extrudate was recovered. Anaerobic digestion processes were applied to the de-phenolized liquid phase and the solid phase together, which generated similar methane productions, i.e., around 430 mL CH₄/g volatile solids, after both 170 °C and 220 °C hydrothermal treatments. Considering the latest observation, hydrothermal treatment at 220 °C is a preferable option for the valorization of residual strawberry extrudate (RSE) due to the high solubilization of valuable phenolic compounds that can be recovered. Full article

(This article belongs to the Special Issue Bioactive Food Ingredients for Safe and Health-Promoting Functional Foods)

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13 pages, 1773 KiB

Open AccessArticle

High Hydrostatic Pressure Assisted by Celluclast^® Releases Oligosaccharides from Apple By-Product

by Rocío De la Peña-Armada, María José Villanueva-Suárez, Pilar Rupérez and Inmaculada Mateos-Aparicio

Foods 2020, 9(8), 1058; https://doi.org/10.3390/foods9081058 - 05 Aug 2020

Cited by 11 | Viewed by 2612

Abstract

A novel and green procedure consisting of high hydrostatic pressure (HHP) aided by a commercial cellulase (Celluclast^®) has been applied to valorise the apple by-product, a valuable source of dietary fibre but mainly composed by insoluble fibre. Optimal conditions for solubilisation [...] Read more.

A novel and green procedure consisting of high hydrostatic pressure (HHP) aided by a commercial cellulase (Celluclast^®) has been applied to valorise the apple by-product, a valuable source of dietary fibre but mainly composed by insoluble fibre. Optimal conditions for solubilisation of dietary fibre were first determined at atmospheric pressure as 2% (w/v) of substrate concentration and 20 Endo-Glucanase Units of cellulase. Monitoring of polysaccharides and oligosaccharides released from apple by-product was carried out by means of a newly validated HPLC method with refractive index detector. A synergistic effect was observed when the combined HHP plus cellulase treatment was used. Thus, the application of 200 MPa at 50 °C for 15 min enabled a significant increase in the release of water-soluble polysaccharides (1.8-fold) and oligosaccharides (3.8-fold), as well as a considerable decrease in the time required (up to 120-fold), compared to control at 0.1 MPa. Therefore, this technology could be a promising alternative approach to transform an industrial by-product into a novel rich-in-oligosaccharide food ingredient and a step forward into shaping the world of prebiotics. Full article

(This article belongs to the Special Issue Bioactive Food Ingredients for Safe and Health-Promoting Functional Foods)

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13 pages, 264 KiB

Open AccessArticle

Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese

by Małgorzata Pawlos, Agata Znamirowska, Grzegorz Zaguła and Magdalena Buniowska

Foods 2020, 9(8), 994; https://doi.org/10.3390/foods9080994 - 24 Jul 2020

Cited by 7 | Viewed by 3173

Abstract

Amino acid chelates are a new group of compounds approved for food enrichment, however there is no previous research using calcium amino acid chelate to enrich goat’s milk products. The purpose of this research was to evaluate the possibility of using calcium amino [...] Read more.

Amino acid chelates are a new group of compounds approved for food enrichment, however there is no previous research using calcium amino acid chelate to enrich goat’s milk products. The purpose of this research was to evaluate the possibility of using calcium amino acid chelate to produce goat’s acid-curd cheese. In this study, four types of acid-curd cheeses from goat’s milk subjected to 85 °C/5 min treatment were produced: control cheeses—made from milk without calcium addition and cheeses from milk enriched with 30, 35 and 40 mg of Ca (in 100 g of milk) in the form of calcium amino acid chelate. Goat cheese with calcium amino acid chelate had a higher moisture content, and a lower fat content. More fat was separated with the whey. In cheeses made from the milk with calcium amino acid chelate there was no goaty taste. Enrichment with 35 mg of Ca in 100 g of goat milk increased the calcium content in cheese by 60.5% in comparison to the control sample. However, the enrichment of goat milk with 40 mg Ca (in 100 g of processed milk) increased the calcium content in cheese by only 63.29%. Full article

(This article belongs to the Special Issue Bioactive Food Ingredients for Safe and Health-Promoting Functional Foods)

17 pages, 1805 KiB

Open AccessArticle

Methyl Jasmonate Treatment of Broccoli Enhanced Glucosinolate Concentration, Which Was Retained after Boiling, Steaming, or Microwaving

by Yu-Chun Chiu, Kristen Matak and Kang-Mo Ku

Foods 2020, 9(6), 758; https://doi.org/10.3390/foods9060758 - 08 Jun 2020

Cited by 10 | Viewed by 3075

Abstract

Exogenous methyl jasmonate (MeJA) treatment was known to increase the levels of neoglucobrassicin and their bioactive hydrolysis products in broccoli (Brassica oleracea var. italica), but the fate of MeJA-induced glucosinolates (GSLs) after various cooking methods was unknown. This study measured the [...] Read more.

Exogenous methyl jasmonate (MeJA) treatment was known to increase the levels of neoglucobrassicin and their bioactive hydrolysis products in broccoli (Brassica oleracea var. italica), but the fate of MeJA-induced glucosinolates (GSLs) after various cooking methods was unknown. This study measured the changes in GSLs and their hydrolysis compounds in broccoli treated with MeJA and the interaction between MeJA and cooking treatments. All cooked MeJA-treated broccoli contained significantly more GSLs than untreated broccoli (p < 0.05). After 5 min of cooking (boil, steam, microwave), MeJA-treated broccoli still contained 1.6- to 2.3-fold higher GSL content than untreated broccoli. Neoglucobrassicin hydrolysis products were also significantly greater in steamed and microwaved MeJA-treated broccoli. The results show that exogenous MeJA treatment increases neoglucobrassicin and its hydrolysis compounds in broccoli even after cooking. Once the positive and negative effects of these compounds are better understood, the results of this experiment can be a valuable tool to help food scientists, nutrition scientists, and dieticians determine how to incorporate raw or cooked broccoli and Brassica vegetables in the diet. Full article

(This article belongs to the Special Issue Bioactive Food Ingredients for Safe and Health-Promoting Functional Foods)

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14 pages, 301 KiB

Open AccessArticle

Physico-Chemical Characterization of Tunisian Canary Palm (Phoenix canariensis Hort. Ex Chabaud) Dates and Evaluation of Their Addition in Biscuits

by Mohamed Turki, Letricia Barbosa-Pereira, Marta Bertolino, Ismahen Essaidi, Daniela Ghirardello, Luisa Torri, Nabiha Bouzouita and Giuseppe Zeppa

Foods 2020, 9(6), 695; https://doi.org/10.3390/foods9060695 - 28 May 2020

Cited by 7 | Viewed by 2906

Abstract

Phoenix canariensis Hort. Ex Chabaud, also known as the Canary Island palm or ornamental palm, is an endemic species of the Canary Islands and has been widely propagated globally. It has become one of the most important and appreciated ornamental plants, especially in [...] Read more.

Phoenix canariensis Hort. Ex Chabaud, also known as the Canary Island palm or ornamental palm, is an endemic species of the Canary Islands and has been widely propagated globally. It has become one of the most important and appreciated ornamental plants, especially in the Mediterranean climate. The fruits are edible but used only for feed as they are bitter. Despite its diffusion, not much data on the composition of these fruits and their application as food are available. The aim of this study was to define the chemical characteristics, especially those of the polyphenolic constituents, of red and yellow varieties of Canary palm dates, and to evaluate their use alone or in different mixes in biscuit production. The yellow variety had higher quantities of fiber (36.88% DW (Dry Weight)) and polyphenolic compounds, while the red variety had a high content of sugars, mainly glucose (22.8% DW). Epicatechin is the most important polyphenol of dates (562 μg/g DW). The use of date palm powder on biscuit production resulted in an increase in hardness, polyphenol and fiber content, and antioxidant activity. Sensory analysis showed that the biscuits obtained with a 25/75 mix of red/yellow date powder had the most overall liking. Full article

(This article belongs to the Special Issue Bioactive Food Ingredients for Safe and Health-Promoting Functional Foods)

25 pages, 1580 KiB

Open AccessArticle

Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking

by Ursula Gonzales-Barron, Rody Dijkshoorn, Maikel Maloncy, Tiane Finimundy, Ricardo C. Calhelha, Carla Pereira, Dejan Stojković, Marina Soković, Isabel C. F. R. Ferreira, Lillian Barros and Vasco Cadavez

Foods 2020, 9(5), 597; https://doi.org/10.3390/foods9050597 - 07 May 2020

Cited by 16 | Viewed by 4252

Abstract

Although the nutritional profile, bioactivities, and uses of mesquite pod flour from various Prosopis species have been studied, limited research has been conducted on Prosopis pallida (Humb, & Bonpl. Ex Willd.) Kunth mesquite flour. This study aimed to characterize the nutritional quality and [...] Read more.

Although the nutritional profile, bioactivities, and uses of mesquite pod flour from various Prosopis species have been studied, limited research has been conducted on Prosopis pallida (Humb, & Bonpl. Ex Willd.) Kunth mesquite flour. This study aimed to characterize the nutritional quality and bioactive properties of P. pallida pod flour and to assess its technological performance in breadmaking as a partial replacer of white wheat flour. Peruvian P. pallida mesquite flour was found to have an appealing nutritional profile, with high contents of dietary fiber (29.6% dw) and protein (9.5% dw), and low contents of fat (1.0% dw) and carbohydrates (57.6% dw). It is a source of palmitic (12.6%), oleic (35.5%), and linoleic acids (45.8%), α-, β-, and γ- tocopherols, and contains phenolic compounds such as apigenin glycoside derivatives with proven antioxidant capacities. Extracts of P. pallida flour were also found to have antimicrobial and antifungal effects and did not show hepatoxicity. When formulated as a wheat flour replacer, increasing mesquite flour levels yield composite doughs of lower stickiness and extensibility, and composite breads of lower elasticity (p < 0.01). However, up to a level of 10%, mesquite flour significantly increases loaf volume, reduces crumb hardness, and produces a more uniform crumb of small size alveoli (p < 0.01). Considering the purpose of improving the nutritional and technological quality of wheat flour bread, the addition of P. pallida pod flour can be highly recommended. Full article

(This article belongs to the Special Issue Bioactive Food Ingredients for Safe and Health-Promoting Functional Foods)

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21 pages, 3209 KiB

Open AccessArticle

Nitrogen Source Affects the Composition of Metabolites in Pepper (Capsicum annuum L.) and Regulates the Synthesis of Capsaicinoids through the GOGAT–GS Pathway

by Jing Zhang, Jian Lv, Jianming Xie, Yantai Gan, Jeffrey A. Coulter, Jihua Yu, Jing Li, Junwen Wang and Xiaodan Zhang

Foods 2020, 9(2), 150; https://doi.org/10.3390/foods9020150 - 05 Feb 2020

Cited by 18 | Viewed by 4061

Abstract

Phytochemical analyses of pepper fruit metabolites have been reported; however, much less is known about the influence of different forms of nitrogen (N), which is critical for plant growth and fruit quality formation. The “Longjiao No. 5” variety (Capsicum annuum L.) grown [...] Read more.

Phytochemical analyses of pepper fruit metabolites have been reported; however, much less is known about the influence of different forms of nitrogen (N), which is critical for plant growth and fruit quality formation. The “Longjiao No. 5” variety (Capsicum annuum L.) grown in Northwestern China was profiled using liquid chromatography–mass spectrometry (LC–MS) coupled with multivariate data analysis to explore the composition of different metabolites in pericarp and placenta, and to investigate the effect of three ammonium (NH₄⁺) to-nitrate (NO₃⁻) ratios (0:100, 25:75, and 50:50). A total of 215 metabolites were obtained by qualitative analysis, where 31 metabolites were the major differential metabolite components of pepper fruits between placenta and pericarp, and 25 among N treatments. The addition of ammonium up-regulated carbohydrates, such as Î±-lactose and sucrose, as well as phenylalanine lyase (PAL) of placenta tissue. The supply of 25% NH₄⁺–N and 75% NO₃⁻–N exhibited a relatively higher levels of ascorbic acid in pericarp and amino acids, capsaicin, and dihydrocapsaicin in placenta, and led to higher fruit weight among the ammonium-to-nitrate ratios. The expression and activities of glutamic acid synthetase (GOGAT) and glutamine synthetase (GS) that are involved in ammonium assimilation were affected by adjusting the ammonium–N proportion, and they were significantly positively correlated with capsaicin, dihydrocapsaicin contents, capsaicinoid synthetase (CS), as well as the relative expression levels of genes related to capsaicinoid biosynthesis, such as acyltransferase 3 (AT3) and acyl-ACP thioesterase (FatA). Full article

(This article belongs to the Special Issue Bioactive Food Ingredients for Safe and Health-Promoting Functional Foods)

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9 pages, 3011 KiB

Open AccessArticle

Effects of Salt Stimulation on Lunasin Accumulation and Activity during Soybean Germination

by Weiyi Zhang, Yuqiong Hao, Cong Teng, Xin Fan, Xiushi Yang, Mengjie Liu, Guixing Ren and Congping Tan

Foods 2020, 9(2), 118; https://doi.org/10.3390/foods9020118 - 22 Jan 2020

Cited by 4 | Viewed by 3462

Abstract

Lunasin, a bioactive peptide, was originally found in soybeans, and it has exhibited multiple biological functions. On the basis of previous studies, salt stress was found able to induce changes in many polypeptides and translatable mRNA levels in plants. Salt stress was applied [...] Read more.

Lunasin, a bioactive peptide, was originally found in soybeans, and it has exhibited multiple biological functions. On the basis of previous studies, salt stress was found able to induce changes in many polypeptides and translatable mRNA levels in plants. Salt stress was applied to soybean germination, with water treatment as a control group, to evaluate the effects of salt stimulation on lunasin accumulation and activity during soybean germination. Lunasin content gradually increased in the control group during germination, reached the highest level after six hours of imbibition, and then slowly decreased. Under salt exposure, lunasin content showed a similar trend to that of the control group. The lunasin content in salt-treated soybean was significantly higher than that in the control group. Lunasin peptide was purified from soybean after six hours of imbibition and it was then used for function evaluation. Purified lunasin from salt-stress-germinated soybean (6 h-LSGS) exhibited stronger antioxidant activity than lunasin from water-treatment-germinated soybean (6 h-LWGS) and soybean seed without imbibition (DRY). The 6 h-LSGS presented anti-inflammatory activity on LPS-induced macrophage cells (p < 0.05) by suppressing the release of nitric oxide (NO) and proinflammatory cytokines, including IL-1 and IL-6. The gene expression of NOS, IL-1, IL-6, and TNF-α was significantly inhibited by 6 h-LSGS. Further, 6 h-LSGS exhibited superior antiproliferation activity on human breast-cancer cells MDA-MB-231 when compared to 6 h-LWGS and DRY. Overall, this study offers a feasible elicitation strategy for enhancing lunasin accumulation and its properties in soybean for possible use in functional food. Full article

(This article belongs to the Special Issue Bioactive Food Ingredients for Safe and Health-Promoting Functional Foods)

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Jump to: Research

24 pages, 641 KiB

Open AccessEditor’s ChoiceReview

High Biological Value Compounds Extraction from Citrus Waste with Non-Conventional Methods

by Mayra Anticona, Jesus Blesa, Ana Frigola and Maria Jose Esteve

Foods 2020, 9(6), 811; https://doi.org/10.3390/foods9060811 - 20 Jun 2020

Cited by 94 | Viewed by 7630

Abstract

Citrus fruits are extensively grown and much consumed around the world. Eighteen percent of total citrus cultivars are destined for industrial processes, and as a consequence, large amounts of waste are generated. Citrus waste is a potential source of high biological value compounds, [...] Read more.

Citrus fruits are extensively grown and much consumed around the world. Eighteen percent of total citrus cultivars are destined for industrial processes, and as a consequence, large amounts of waste are generated. Citrus waste is a potential source of high biological value compounds, which can be used in the food, pharmaceutical, and cosmetic industries but whose final disposal may pose a problem due to economic and environmental factors. At the same time, the emerging need to reduce the environmental impact of citrus waste and its responsible management has increased. For these reasons, the study of the use of non-conventional methods to extract high biological value compounds such as carotenoids, polyphenols, essential oils, and pectins from this type of waste has become more urgent in recent years. In this review, the effectiveness of technologies such as ultrasound assisted extraction, microwave assisted extraction, supercritical fluid extraction, pressurized water extraction, pulsed electric field, high-voltage electric discharges, and high hydrostatic pressures is described and assessed. A wide range of information concerning the principal non-conventional methods employed to obtain high-biological-value compounds from citrus waste as well as the most influencing factors about each technology are considered. Full article

(This article belongs to the Special Issue Bioactive Food Ingredients for Safe and Health-Promoting Functional Foods)

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