Recovery of Bioactive Compounds from Food Waste

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: closed (25 March 2021) | Viewed by 15920

Special Issue Editor

Department of Agricultural, Forest and Food Sciences, University of Turin, Turin, Italy
Interests: lipids; agro-food by-products; oxidation; steroidomics; chromatography

Special Issue Information

Dear Colleagues,

The food processing and agro-food sectors generate important quantities of by-products and waste, which produce negative environmental and economic impacts. Thus, reduction on food waste has emerged as a priority at a global level. Food waste is generally represented by skins, leaves, peels, seeds, pomace, spoiled vegetables and fruits, and other waste generated along the whole food chain. These wastes are a source of bioactive compounds associated with positive effects on food preservation and formulation also strongly linked to human health. However, critical aspects and deep investigations about the strategies of bioactive compounds recovery from food waste and their uses in food fields are required. Advances on isolation of functional ingredients such as lipids, antioxidants, antimicrobial compounds, protein hydrolysates or oligosaccharides are currently under study. Different approaches to packaging or direct addition into the formulation (e.g., emulsions, liposome, coating) for improving the shelf-life and nutritional value of foods are some of the new applications. This Special Issue is open to all contributions aimed at innovative and in-depth study on recovery from food waste of bioactive compounds and/or their pioneering applications.

Prof. Vladimiro Cardenia
Guest Editor

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Keywords

  • Bioactive compounds
  • Antioxidants
  • Characterization
  • Food waste
  • Extraction
  • Nutraceuticals
  • High-value products

Published Papers (3 papers)

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Research

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17 pages, 991 KiB  
Article
Recovery of Bioactive Compounds from Pomegranate (Punica granatum L.) Peel Using Pressurized Liquid Extraction
Foods 2021, 10(2), 203; https://doi.org/10.3390/foods10020203 - 20 Jan 2021
Cited by 49 | Viewed by 3965
Abstract
Pressurized liquid extraction (PLE) is a clean and environmentally friendly alternative for the recovery of bioactive compounds from fruit by-products. Herein we focused on PLE for the extraction of bioactive compounds from pomegranate peel using a combination of pressurized water and ethanol. The [...] Read more.
Pressurized liquid extraction (PLE) is a clean and environmentally friendly alternative for the recovery of bioactive compounds from fruit by-products. Herein we focused on PLE for the extraction of bioactive compounds from pomegranate peel using a combination of pressurized water and ethanol. The main aim was to determine the optimal PLE conditions, i.e., ethanol percentage and process temperature, to obtain a pomegranate peel extract (PPE) with maximum total phenolic content (TPC), punicalagin content, and antimicrobial activity (AMA). The experimental design was conducted using a central composite design with axial points. Response surface methodology was applied to optimize the response variables using the desirability function. Multiple response optimization indicated a process temperature of 200 °C and ethanol of 77% as optimal conditions. The TPC and the punicalagin content of PPE-PLE obtained under optimal conditions were 164.3 ± 10.7 mg GAE/g DW and 17 ± 3.6 mg/g DW, respectively. Our findings support the efficacy of PLE on TPC recovery but not in punicalagin recovery. The AMA against S. aureus was 14 mm. The efficacy of PPE-PLE in food applications must continue to be studied in order to achieve adequate information on its potential for developing new food additives. Full article
(This article belongs to the Special Issue Recovery of Bioactive Compounds from Food Waste)
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12 pages, 700 KiB  
Article
Bioavailability and Bioactivities of Polyphenols Eco Extracts from Coffee Grounds after In Vitro Digestion
Foods 2020, 9(9), 1281; https://doi.org/10.3390/foods9091281 - 12 Sep 2020
Cited by 19 | Viewed by 3091
Abstract
Coffee grounds are a valuable source of bioactive compounds. In Romania, most of the amount obtained is lost through non-recovery; the rest is occasionally used as organic fertilizer. The coffee grounds were selected according to the roasting degree: blonde roasted (BR), medium roasted [...] Read more.
Coffee grounds are a valuable source of bioactive compounds. In Romania, most of the amount obtained is lost through non-recovery; the rest is occasionally used as organic fertilizer. The coffee grounds were selected according to the roasting degree: blonde roasted (BR), medium roasted (MR), and dark roasted (DR). The study aimed to evaluate three extracts, obtained with a mixture of ethanol/water/acetic acid (50/49.5/0.5), depending on the roasting degree. The majority phenolic component, the antioxidant, and anti-inflammatory effect, as well as the role that gastrointestinal transit had on the bioavailability of bioactive compounds were determined. Chlorogenic acid was inversely proportional to the roasting degree. BR showed the best correlation between antioxidant and anti-inflammatory activities in vitro/in vivo. The antiproliferative capacity of the extracts determined an inhibitory effect on the tumor cells. Antimicrobial activities, relevant in the control of type 2 diabetes, were exerted through the inhibition of microbial strains (Escherichia coli). Following gastric digestion, BR demonstrated a maximum loss of 20% in the stomach. The recovery of coffee grounds depended on the pattern of functional compounds and the bioavailability of the main component, chlorogenic acid. Full article
(This article belongs to the Special Issue Recovery of Bioactive Compounds from Food Waste)
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16 pages, 645 KiB  
Review
Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains
Foods 2021, 10(2), 342; https://doi.org/10.3390/foods10020342 - 05 Feb 2021
Cited by 57 | Viewed by 7877
Abstract
The winemaking sector is one of the most productive worldwide, and thus it also generates large amounts of by-products with high environmental impacts. Furthermore, global market trends and government regulations promote industrial alternatives based on sustainable production processes. As a result, several studies [...] Read more.
The winemaking sector is one of the most productive worldwide, and thus it also generates large amounts of by-products with high environmental impacts. Furthermore, global market trends and government regulations promote industrial alternatives based on sustainable production processes. As a result, several studies have focused their attention on the reuse of grape by-products in the agro-food chain. Vine shoots, grape stalks, and wine lees, although produced to a lesser extent than grape pomace, have increasingly been receiving attention for their applications in the food sector, since they are a good source of functional and bioactive compounds. In this framework, our review highlights the promising results obtained by exploiting the antioxidant and/or antimicrobial activity of vine shoots, grape stalks, and wine lees or their extracts to replace the most common oenological additives and to assay the activity against food pathogens. Further, innovative functional foods and sustainable food packaging have been formulated by taking advantage of polyphenols and fiber, as well as plant bio-stimulants, in order to obtain grapes and wines with high quality characteristics. Overall, these by-products showed the potential to be recycled into the food chain as functional additives for different products and applications, supporting the sustainability of the winemaking sector. Full article
(This article belongs to the Special Issue Recovery of Bioactive Compounds from Food Waste)
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