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Horticulturae
Special Issues
Agro-Industrial By-Products and Their Bioactive Compounds
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Agro-Industrial By-Products and Their Bioactive Compounds

A special issue of Horticulturae (ISSN 2311-7524).

Deadline for manuscript submissions: closed (28 February 2023) | Viewed by 21601

Special Issue Editors

Dr. Christina Dorado

E-Mail Website
Guest Editor
United States Department of Agriculture, Agricultural Research Service, U.S. Horticultural Research Laboratory, 2001 S. Rock Road, Ft. Pierce, FL 34945, USA
Interests: citrus, valorization; biomass; extraction; processing; agriculture
Dr. Wei Zhao

E-Mail Website
Guest Editor
Horticultural Research Laboratory (USDA-ARS), 2001 S. Rock Rd, Ft. Pierce, FL 34945, USA
Interests: food hydrocolloids; functional foods; polysaccharides; bioactives; food processing
Dr. Xiuxiu Sun

E-Mail Website
Guest Editor
United States Department of Agriculture, Agricultural Research Service, Daniel K. Inouye U.S. Pacific Basin Agricultural Research Center, 64 Nowelo St., Hilo, HI 96720, USA
Interests: active packaging; encapsulation; antimicrobial; antioxidant; postharvest preservation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Agro-industrial by-products are of great interest because they are important inexpensive sources of bioactive compounds, such as phenolics, terpenoids, alkaloids, carotenoids, vitamins, organic acids (such as fatty acids and amino acids), polysaccharides and proteins. These bioactive compounds possess antioxidant, anti-inflammatory, anti-proliferative, immunomodulatory, antimicrobial and antiviral properties. Economic, environmentally friendly, and sustainable techniques for the extraction of bioactive compounds from agro-industrial by-products are critical for feeding our growing world population. The application of advanced technology, such as encapsulation, 3-D printing, and biological transformations to convert the bioactive compounds into innovative high-value products will be necessary to garner their maximum health-promoting, nutritional, and economic value.

This Special Issue “Agro-Industrial By-Products and Their Bioactive Compounds” is an international platform for reporting researches concerning technologies and novel ideas for extraction, identification, modification and application of bioactive compounds from agro-industrial byproducts.

Dr. Christina Dorado
Dr. Wei Zhao
Dr. Xiuxiu Sun
Guest Editors

Manuscript Submission Information

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.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Horticulturae is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2200 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

  • health-promoting
  • value-added
  • extraction
  • encapsulation
  • food
  • waste
  • agriculture
  • processing
  • ingredients
  • functional

Published Papers (3 papers)

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Research

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12 pages, 2277 KiB  
Article
Microwave-Assisted Extraction of Phenolic Compounds from Pineapple Peel Using Deep Eutectic Solvents
by Claudia L. Vargas-Serna, Claudia I. Ochoa-Martínez and Carlos Vélez-Pasos
Horticulturae 2022, 8(9), 791; https://doi.org/10.3390/horticulturae8090791 - 30 Aug 2022
Cited by 8 | Viewed by 1961
Abstract
Approximately half of the world’s pineapple production is marketed as a processed product, leading to the generation of a significant quantity of industrial waste, mainly composed of pineapple peels, cores, and crowns. This study evaluated deep eutectic solvents (DESs) for the assisted microwave [...] Read more.
Approximately half of the world’s pineapple production is marketed as a processed product, leading to the generation of a significant quantity of industrial waste, mainly composed of pineapple peels, cores, and crowns. This study evaluated deep eutectic solvents (DESs) for the assisted microwave extraction of phenolic compounds from pineapple peels and their antioxidant capacity. DESs are considered environmentally friendly solvents characterized by their low toxicity and high capacity for the extraction of bioactive compounds. DESs (choline chloride-glycerol and choline-chloride-malic acid) were used for phenolic compound extraction and compared with traditional solvents such as water, ethanol, methanol, ethanol-water (50%), and methanol-water (50%). A higher concentration of phenolic compounds was achieved using choline chloride-glycerol than traditional solvents as an extraction solvent (7.98 mg eq of gallic acid/g of dry weight). In all the treatments, the antioxidant capacity was higher than 85%. The process variables (drying temperature, extraction time, and solvent/solid ratio) were optimized using choline chloride-glycerol as a solvent. It was found that a drying temperature of 67 °C, an extraction time of 87 s, and a solvent/solid ratio of 60.5 mL/g allow maximizing the content of phenolic compounds and the antioxidant capacity of the extract. Full article
(This article belongs to the Special Issue Agro-Industrial By-Products and Their Bioactive Compounds)
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15 pages, 885 KiB  
Article
Watermelon Rind and Flesh Volatile Profiles and Cultivar Difference
by Xiaofen Du and Jessica Ramirez
Horticulturae 2022, 8(2), 99; https://doi.org/10.3390/horticulturae8020099 - 23 Jan 2022
Cited by 8 | Viewed by 12610
Abstract
Watermelon rind is treated as agricultural waste and commonly discarded, causing environmental issues and biomass loss. This study aimed to identify volatile profiles of watermelon rind and flesh and their cultivar difference. Volatiles were analyzed using solid-phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS). A total [...] Read more.
Watermelon rind is treated as agricultural waste and commonly discarded, causing environmental issues and biomass loss. This study aimed to identify volatile profiles of watermelon rind and flesh and their cultivar difference. Volatiles were analyzed using solid-phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS). A total of 132 volatiles were identified, including aldehydes, alcohols, ketones, terpenes/terpenoids, esters, lactones, acids, and sulfides. In both rind and flesh, the most dominant compounds in numbers and abundance (peak area) were aldehydes and alcohols, which accounted 94–96% of the total volatile abundance in the rind and 85–87% in the flesh. Total volatile in watermelon rind was only 28–58% of the corresponding flesh samples. Both rind and flesh shared nine-carbon aldehydes and alcohols, though the rind lacked additional diversity. Volatile difference between rind and flesh was greater than the difference among cultivars, although volatiles in the rind could be two times difference between Fascination and other three watermelons (Captivation, Exclamation, and Excursion). This study provides the first-hand knowledge regarding watermelon rind volatile profiles and cultivar difference and shows the potential use of rind in food or beverages due to its naturally contained nine-carbon compounds. Full article
(This article belongs to the Special Issue Agro-Industrial By-Products and Their Bioactive Compounds)
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Review

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20 pages, 2198 KiB  
Review
Valorization Potential of Tomato (Solanum lycopersicum L.) Seed: Nutraceutical Quality, Food Properties, Safety Aspects, and Application as a Health-Promoting Ingredient in Foods
by Manoj Kumar, Deepak Chandran, Maharishi Tomar, Deep Jyoti Bhuyan, Simona Grasso, Amanda Gomes Almeida Sá, Bruno Augusto Mattar Carciofi, Radha, Sangram Dhumal, Surinder Singh, Marisennayya Senapathy, Sushil Changan, Abhijit Dey, Ravi Pandiselvam, Dipendra Kumar Mahato, Ryszard Amarowicz, Sureshkumar Rajalingam, Marthandan Vishvanathan, Lejaniya Abdul Kalam Saleena and Mohamed Mekhemar
Horticulturae 2022, 8(3), 265; https://doi.org/10.3390/horticulturae8030265 - 19 Mar 2022
Cited by 27 | Viewed by 6025
Abstract
The tomato is a member of the Solanaceae family and is a crop that is widely cultivated around the world due to its sweet, sour, salty, juicy, and nutritious berries. The processing of tomatoes generates a significant amount of waste in the form [...] Read more.
The tomato is a member of the Solanaceae family and is a crop that is widely cultivated around the world due to its sweet, sour, salty, juicy, and nutritious berries. The processing of tomatoes generates a significant amount of waste in the form of tomato pomace, which includes seeds and skin. Tomato seeds are reservoirs of various nutrients, such as proteins, carbohydrates, lipids, minerals, and vitamins. These components make tomato seeds an important ingredient for application in food matrices. This review discusses the functional food properties of tomato seeds and their scope of utilization as major ingredients in the functional food industry. In addition, this review describes the development of tomato seeds as a potential nutritional and nutraceutical ingredient, along with recent updates on research conducted worldwide. This is the first review that demonstrates the nutritional profile of tomato seeds along with its diverse functional food properties and application as a functional food ingredient. Full article
(This article belongs to the Special Issue Agro-Industrial By-Products and Their Bioactive Compounds)
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