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Ferreira VC, Sganzerla WG, Barroso TLCT, Castro LEN, Colpini LMS, Forster-Carneiro T. Sustainable valorization of pitaya (Hylocereus spp.) peel in a semi-continuous high-pressure hydrothermal process to recover value-added products. Food Res Int 2023; 173:113332. [PMID: 37803643 DOI: 10.1016/j.foodres.2023.113332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 07/25/2023] [Accepted: 07/27/2023] [Indexed: 10/08/2023]
Abstract
This study evaluated the use of a semi-continuous high-pressure hydrothermal process for the recovery of value-added products from pitaya peel. The process was carried out at 15 MPa, a water flow rate of 2 mL/min, a solvent-to-feed ratio of 60 g water/g pitaya peel, and temperatures ranging from 40 to 210 °C. The results show that extraction temperatures (between 40 and 80 °C) promoted the recovery of betacyanin (1.52 mg/g), malic acid (25.6 mg/g), and citric acid (25.98 mg/g). The major phenolic compounds obtained were p-coumaric acid (144.63 ± 0.42 µg/g), protocatechuic acid (91.43 ± 0.32 µg/g), and piperonylic acid (74.2 ± 0.31 µg/g). The hydrolysis temperatures (between 150 and 210 °C) could produce sugars (18.09 mg/g). However, the hydrolysis process at temperatures above 180 °C generated Maillard reaction products, which increased the total phenolic compounds and antioxidant activity of the hydrolysates. Finally, the use of semi-continuous high-pressure hydrothermal process can be a sustainable and promising approach for the recovery of value-added compounds from pitaya peel, advocating a circular economy approach in the agri-food industry.
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Affiliation(s)
- Vanessa Cosme Ferreira
- School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil
| | | | | | | | | | - Tânia Forster-Carneiro
- School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil.
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2
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Roriz CL, Carocho M, Alves MJ, Rodrigues P, Morales P, Ferreira ICFR, Heleno SA, Barros L. Betacyanins obtained from alternative novel sources as natural food colorant additives: incorporated in savory and sweet food products. Food Funct 2023; 14:8775-8784. [PMID: 37606616 DOI: 10.1039/d3fo01660a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/23/2023]
Abstract
The aim of this study was to assess the performance and stability of betacyanin compounds present in enriched extracts of red-fleshed pitaya peels (Hylocereus costaricensis) and the flowers of Amaranthus caudatus; they were evaluated as natural food colorants in tagliatelle pasta and meringue cookies. The recovered natural extracts showed promising stability, maintaining a deep pink color over a storage time of 14 days, without deeply changing the chemical composition. A number of factors were assessed, including the microbial load, texture, color, nutritional value, and contents of organic acids, fatty acids, and even free sugars of the products. Some significant interactions between the type of colorant and storage time contributed to the changes in some analyzed parameters, as can be observed from the results for organic and fatty acids in the tagliatelle pasta and meringue cookies. Another significant achievement was the reduction in the microbial load during the storage time, which strengthens the antibacterial power of these natural extracts.
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Affiliation(s)
- Custódio Lobo Roriz
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza Ramón y Cajal, s/n. E-28040, Madrid, Spain
| | - Márcio Carocho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria José Alves
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Paula Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Patricia Morales
- Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza Ramón y Cajal, s/n. E-28040, Madrid, Spain
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Sandrina A Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia 5300-253, Portugal.
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Tripathi M, Diwan D, Shukla AC, Gaffey J, Pathak N, Dashora K, Pandey A, Sharma M, Guleria S, Varjani S, Nguyen QD, Gupta VK. Valorization of dragon fruit waste to value-added bioproducts and formulations: A review. Crit Rev Biotechnol 2023:1-19. [PMID: 37743323 DOI: 10.1080/07388551.2023.2254930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Accepted: 07/10/2023] [Indexed: 09/26/2023]
Abstract
Owing to the increasing worldwide population explosion, managing waste generated from the food sector has become a cross-cutting issue globally, leading to environmental, economic, and social issues. Circular economy-inspired waste valorization approaches have been increasing steadily, generating new business opportunities developing valuable bioproducts using food waste, especially fruit wastes, that may have several applications in energy-food-pharma sectors. Dragon fruit waste is one such waste resource, which is rich in several value-added chemicals and oils, and can be a renewable resource to produce several value-added compounds of potential applications in different industries. Pretreatment and extraction processes in biorefineries are important strategies for recovering value-added biomolecules. There are different methods of valorization, including green extractions and biological conversion approaches. However, microbe-based conversion is one of the advanced technologies for valorizing dragon fruit waste into bioethanol, bioactive products, pharmaceuticals, and other valued products by reusing or recycling them. This state-of-the-art review briefly overviews the dragon fruit waste management strategies and advanced eco-friendly and cost-effective valorization technologies. Furthermore, various applications of different valuable bioactive components obtained from dragon fruit waste have been critically discussed concerning various industrial sectors. Several industrial sectors, such as food, pharmaceuticals, and biofuels, have been critically reviewed in detail.
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Affiliation(s)
- Manikant Tripathi
- Biotechnology Program, Dr. Rammanohar Lohia Avadh University, Ayodhya, India
| | - Deepti Diwan
- School of Medicine, Washington University, Saint Louis, MO, USA
| | | | - James Gaffey
- Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technological University, Kerry, Ireland
| | - Neelam Pathak
- Department of Biochemistry, Dr. Rammanohar Lohia Avadh University, Ayodhya, India
| | - Kavya Dashora
- Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, India
| | - Ashok Pandey
- Centre for Innovation and Translational Research, CSIR-Indian Institute of Toxicology Research, Lucknow, India
- School of Engineering, University of Petroleum and Energy Studies, Dehradun, India
- Centre for Energy and Environmental Sustainability, Lucknow, India
| | | | - Sanjay Guleria
- Sher-e- Kashmir University of Agricultural Sciences and Technology of Jammu, Union Territory of Jammu and Kashmir, India
| | - Sunita Varjani
- School of Engineering, University of Petroleum and Energy Studies, Dehradun, India
- School of Energy and Environment, City University of Hon Kong, Kowloon, Hong Kong
| | - Quang D Nguyen
- Department of Bioengineering and Alcoholic Drink Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Vijai K Gupta
- Biorefining and Advanced Materials Research Centre, SRUC, Dumfries, UK
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Trindade AR, Paiva P, Lacerda V, Marques N, Neto L, Duarte A. Pitaya as a New Alternative Crop for Iberian Peninsula: Biology and Edaphoclimatic Requirements. PLANTS (BASEL, SWITZERLAND) 2023; 12:3212. [PMID: 37765376 PMCID: PMC10537634 DOI: 10.3390/plants12183212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 09/01/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023]
Abstract
Pitaya is one of the fruit species whose demand has increased in recent years due to the numerous health benefits and lucrative price of the fruit and its by-products. In Europe, the Iberian Peninsula and other Mediterranean countries are the ones with favorable climatic conditions for its cultivation. This document describes much of the history of pitaya in the Iberian Peninsula and the difficulties related to its cultivation. A bibliographical survey was carried out on the culture of pitaya in the world, focusing on the edaphoclimatic requirements, and on the possibility of this becoming a consolidated crop in the Iberian Peninsula. The relatively low water requirement of pitaya makes this crop sustainable among crops that require irrigation. In addition, we provide a perspective for use and research of this emerging crop. There has been an exponential growth of scientific publications on pitaya in the last decade; however, much more needs to be researched to know how to increase productivity as well as the sensory quality of fruits in different regions. This sustainable crop is a good option to diversify fruit production in the Iberian Peninsula.
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Affiliation(s)
- Ana Rita Trindade
- MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve (UAlg), Campus de Gambelas, 8005-139 Faro, Portugal
| | - Paulo Paiva
- Instituto Federal de Educação, Ciência e Tecnologia do Triangulo Mineiro (IFTM), Uberaba 38064-790, Brazil
| | - Vander Lacerda
- MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve (UAlg), Campus de Gambelas, 8005-139 Faro, Portugal
- Departamento de Produção Vegetal (Horticultura), Faculdade de Ciências Agronômicas, Universidade Estadual Paulista (UNESP), Botucatu 18610-034, Brazil
| | - Natália Marques
- CEOT-Centro de Eletrónica, Optoeletrónica e Telecomunicações, Faculdade de Ciências e Tecnologia, Edif. 8, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Luís Neto
- MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve (UAlg), Campus de Gambelas, 8005-139 Faro, Portugal
| | - Amílcar Duarte
- MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve (UAlg), Campus de Gambelas, 8005-139 Faro, Portugal
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5
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Application of fermentation for the valorization of residues from Cactaceae family. Food Chem 2023; 410:135369. [PMID: 36621336 DOI: 10.1016/j.foodchem.2022.135369] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 11/04/2022] [Accepted: 12/29/2022] [Indexed: 12/31/2022]
Abstract
Cactaceae family is well-known for their adaptations to drought and arid environments. This family, formed by four subfamilies (Cactoideae, Opuntioideae, Pereskioideae, and Maihuenioideae) are known for being leafless stem succulent plants with numerous spines, and their commercial fruits, distinguished by their bright colors and their skin covered with bracts. Some of these species have been traditionally used in the food industry (e.g., pitaya, cactus, or prickly pear) or as pharmaceuticals to treat specific diseases due to their active properties. The processing of these fruits leads to different residues, namely pomace, skin, spines, and residues from cladodes; besides from others such as fruits, roots, flowers, mucilage, and seeds. In general, Cactaceae species produce large amounts of mucilage and fiber, although they can be also considered as a source of phenolic compounds (phenolic acids, flavonols and their glycosides), alkaloids (phenethylamines derived betalains), and triterpenoids. Therefore, considering their high content in fiber and fermentable carbohydrates, together with other target bioactive compounds, fermentation is a potential valorization strategy for certain applications such as enzymes and bioactive compounds production or aroma enhancement. This review will comprise the latest information about Cactaceae family, its potential residues, and its potential as a substrate for fermentation to obtain active molecules with application in the food industry.
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Battino M, Belwal T, Prieto MA. Valorization of food products using natural functional compounds for improving organoleptic and functional chemistry. Food Chem 2023. [DOI: 10.1016/j.foodchem.2022.134181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Kumar G, Upadhyay S, Yadav DK, Malakar S, Dhurve P, Suri S. Application of ultrasound technology for extraction of color pigments from plant sources and their potential bio‐functional properties: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Gaurav Kumar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Srishti Upadhyay
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Dhiraj Kumar Yadav
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Santanu Malakar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
- Department of Food Technology Rajiv Gandhi University Doimukh India
| | - Priyanka Dhurve
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Shweta Suri
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
- Amity Institute of Food Technology (AIFT) Amity University Uttar Pradesh Noida India
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Ding H, Zhang Y, Zha Y, Zhou S, Cao C, Zhu H, Xu F, Zhang X, Wang C. Protein from Hylocereus polyrhizus protects MRC-5 cells against hydrogen peroxide (H 2O 2)-induced damage. Food Sci Biotechnol 2022; 31:1741-1751. [PMID: 36312996 PMCID: PMC9596649 DOI: 10.1007/s10068-022-01163-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 08/16/2022] [Accepted: 08/22/2022] [Indexed: 11/30/2022] Open
Abstract
The cytoprotective and potential molecular mechanisms of Hylocereus polyrhizus protein (RFPP) were investigated on the hydrogen peroxide (H2O2)-triggered damage in normal human embryonic lung (MRC-5) cells. An MTT assay was conducted to assess the MRC-5 cell viability after exposure to H2O2 or RFPP. Cell cycle distribution and apoptosis were explored via flow cytometry. The contents of related proteins were assessed via western blot. MRC-5 cells exhibited markedly decreased cellular viability after treatment with H2O2; however, treatment with RFPP suppressed this decrease. Additionally, RFPP interference dampened H2O2-triggered intracellular apoptosis levels and increased H2O2-triggered intracellular S phase. In these processes, the contents of phosphorylated (p)-AKT along with p-mTOR proteins were downregulated in 120 µM H2O2-treated cells compared with vehicle-treated cells. Nevertheless, in MRC-5 cells inoculated with RFPP, the levels expression of these proteins were reversed. To conclude, RFPP protected MRC-5 cells from H2O2-triggered damage via activation of the PI3K/AKT/mTOR cascade.
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Affiliation(s)
- Haomiao Ding
- College of Biological and Environmental Sciences, Zhejiang Wanli University, 8 Qianhu South Road, Ningbo, 315100 China
| | - Yuzhe Zhang
- College of Biological and Environmental Sciences, Zhejiang Wanli University, 8 Qianhu South Road, Ningbo, 315100 China
| | - Yue Zha
- College of Biological and Environmental Sciences, Zhejiang Wanli University, 8 Qianhu South Road, Ningbo, 315100 China
| | - Sijia Zhou
- College of Biological and Environmental Sciences, Zhejiang Wanli University, 8 Qianhu South Road, Ningbo, 315100 China
| | - Chaoqing Cao
- College of Biological and Environmental Sciences, Zhejiang Wanli University, 8 Qianhu South Road, Ningbo, 315100 China
| | - Huajian Zhu
- College of Biological and Environmental Sciences, Zhejiang Wanli University, 8 Qianhu South Road, Ningbo, 315100 China
| | - Feng Xu
- The Affiliated Hospital of Medical School of Ningbo University, 247 Renmin Road, Ningbo, 315099 China
| | - Xiuqiang Zhang
- The Affiliated Hospital of Medical School of Ningbo University, 247 Renmin Road, Ningbo, 315099 China
| | - Caisheng Wang
- College of Biological and Environmental Sciences, Zhejiang Wanli University, 8 Qianhu South Road, Ningbo, 315100 China
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Leichtweis MG, Molina AK, Pires TCS, Dias MI, Calhelha R, Bachari K, Ziani BEC, Oliveira MBPP, Pereira C, Barros L. Biological Activity of Pumpkin Byproducts: Antimicrobial and Antioxidant Properties. Molecules 2022; 27:molecules27238366. [PMID: 36500462 PMCID: PMC9739767 DOI: 10.3390/molecules27238366] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 11/25/2022] [Accepted: 11/28/2022] [Indexed: 12/05/2022] Open
Abstract
Pumpkin fruits are widely appreciated and consumed worldwide. In addition to their balanced nutritional profile, pumpkin species also present valuable bioactive compounds that confer biological and pharmacological properties to them. However, the seeds, peels, and fibrous strands resulting from pumpkin processing are still poorly explored by the food industry. The current study used those fruit components from the genotypes of pumpkin that are economically significant in Portugal and Algeria to produce bioactive extracts. In order to support their usage as preservatives, their phenolic content (HPLC-DAD-ESI/MS) and antioxidant (OxHLIA and TBARS) and antimicrobial properties (against eight bacterial and two fungal strains) were assessed. In terms of phenolic profile, the peel of the Portuguese 'Common Pumpkin' showed the most diversified profile and also the highest concentration of total phenolic compounds, with considerable concentrations of (-)-epicatechin. Regarding the antioxidant capacity, the seeds of 'Butternut Squash' from both countries stood out, while the fibrous strands of Portuguese 'Butternut Squash' and the seeds of Algerian 'Gold Nugget Pumpkin' revealed the strongest antimicrobial activity. The bioactive compounds identified in the pumpkin byproducts may validate their enormous potential as a source of bio-based preservatives that may enhance consumers' health and promote a circular economy.
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Affiliation(s)
- Maria G. Leichtweis
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal
| | - Adriana K. Molina
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal
| | - Tânia C. S. Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal
| | - Ricardo Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal
| | - Khaldoun Bachari
- Centre de Recherche Scientifique et Technique en Analyses Physico-Chimiques-CRAPC, Bou Ismaïl 42004, Algeria
| | - Borhane E. C. Ziani
- Centre de Recherche Scientifique et Technique en Analyses Physico-Chimiques-CRAPC, Bou Ismaïl 42004, Algeria
| | - M. Beatriz P. P. Oliveira
- REQUIMTE—Science Chemical Department, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal
- Correspondence: ; Tel.: +351-2733-309-04
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal
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Linares G, Rojas ML. Ultrasound-Assisted Extraction of Natural Pigments From Food Processing By-Products: A Review. Front Nutr 2022; 9:891462. [PMID: 35685880 PMCID: PMC9171369 DOI: 10.3389/fnut.2022.891462] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Accepted: 04/14/2022] [Indexed: 01/15/2023] Open
Abstract
Ultrasound is an emerging technology, which has been highly explored in the food area to improve processes and products. When ultrasound is applied to a product with solid or fluid characteristics, the passage of acoustic waves and acoustic cavitation generates different mechanisms responsible for modifications in the original matrix of the sample. These effects of ultrasound can also be used to take advantage of by-products, for example by extracting compounds of interest, including natural pigments. Natural pigments or colorants are being highly demanded by different industries not only for color purposes but also due to their healthy properties, the greater demands in regulations and new consumer preferences. This review presents an updated critical analysis of the application of ultrasound-assisted extraction (UAE) to obtain natural pigments from food processing by-products. Initially, the ultrasound effects and mechanisms that improve the extraction of natural pigments in a fluid medium, as well as the factors that influence the extraction and the energy consumption of UAE are analyzed and described. Subsequently, the UAE application to obtain pigments belonging to the groups of carotenoids, chlorophyll, anthocyanins and betalains is evaluated. These sections detail the processing conditions, positive and negative effects, as well as possible applications of the extracted pigments. This review presents relevant information that may be useful to expand and explore new applications of ultrasound technology as well as promote the revaluation of by-products to obtain pigments that can be used in food, pharmaceutical or cosmetic industries.
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Affiliation(s)
- Guillermo Linares
- Departamento de Ciencias Agroindustriales, Universidad Nacional de Trujillo, Trujillo, Peru
| | - Meliza Lindsay Rojas
- Dirección de Investigación, Innovación y Responsabilidad Social, Universidad Privada del Norte (UPN), Trujillo, Peru
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