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Lee A, Lan JCW, Jambrak AR, Chang JS, Lim JW, Khoo KS. Upcycling fruit waste into microalgae biotechnology: Perspective views and way forward. Food Chem (Oxf) 2024; 8:100203. [PMID: 38633725 PMCID: PMC11021955 DOI: 10.1016/j.fochms.2024.100203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 03/25/2024] [Accepted: 04/07/2024] [Indexed: 04/19/2024]
Abstract
Fruit and vegetable wastes are linked to the depletion of natural resources and can pose serious health and environmental risks (e.g. eutrophication, water and soil pollution, and GHG emissions) if improperly managed. Current waste management practices often fail to recover high-value compounds from fruit wastes. Among emerging valorization methods, the utilization of fruit wastes as a feedstock for microalgal biorefineries is a promising approach for achieving net zero waste and sustainable development goals. This is due to the ability of microalgae to efficiently sequester carbon dioxide through photosynthesis, utilize nutrients in wastewater, grow in facilities located on non-arable land, and produce several commercially valuable compounds with applications in food, biofuels, bioplastics, cosmetics, nutraceuticals, pharmaceutics, and various other industries. However, the application of microalgal biotechnology towards upcycling fruit wastes has yet to be implemented on the industrial scale due to several economic, technical, operational, and regulatory challenges. Here, we identify sources of fruit waste along the food supply chain, evaluate current and emerging fruit waste management practices, describe value-added compounds in fruit wastes, and review current methods of microalgal cultivation using fruit wastes as a fermentation medium. We also propose some novel strategies for the practical implementation of industrial microalgal biorefineries for upcycling fruit waste in the future.
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Affiliation(s)
- Alicia Lee
- Algae Bioseparation Research Laboratory, Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan, Taiwan
- Biorefinery and Bioprocess Engineering Laboratory, Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan, Taiwan
| | - John Chi-Wei Lan
- Biorefinery and Bioprocess Engineering Laboratory, Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan, Taiwan
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Jo-Shu Chang
- Department of Chemical Engineering, National Cheng Kung University, Tainan 701, Taiwan
- Research Center for Smart Sustainable Circular Economy, Tunghai University, Taichung 407, Taiwan
- Department of Chemical and Materials Engineering, Tunghai University, Taichung 407, Taiwan
| | - Jun Wei Lim
- HICoE-Centre for Biofuel and Biochemical Research, Institute of Self-Sustainable Building, Department of Fundamental and Applied Sciences, Universiti Teknologi PETRONAS, 32610 Seri Iskandar, Perak Darul Ridzuan, Malaysia
- Department of Biotechnology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, India
| | - Kuan Shiong Khoo
- Algae Bioseparation Research Laboratory, Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan, Taiwan
- Centre for Herbal Pharmacology and Environmental Sustainability, Chettinad Hospital and Research Institute, Chettinad Academy of Research and Education, Kelambakkam, 603103, Tamil Nadu, India
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Coyago-Cruz E, Guachamin A, Villacís M, Rivera J, Neto M, Méndez G, Heredia-Moya J, Vera E. Evaluation of Bioactive Compounds and Antioxidant Activity in 51 Minor Tropical Fruits of Ecuador. Foods 2023; 12:4439. [PMID: 38137243 PMCID: PMC10742603 DOI: 10.3390/foods12244439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 11/23/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
Less common tropical fruits have been the subject of little research, leaving a vast field to be explored. In this context, a comprehensive study was carried out on the bioactive compounds and antioxidant capacity of 51 non-traditional fruits consumed in Ecuador. Vitamin C, organic acids, carotenoids, and phenolic compounds were evaluated using microextraction and rapid resolution liquid chromatography (RRLC) techniques, while antioxidant activity was measured using microplate readings. The results showed high levels of vitamin C (768.2 mg/100 g DW) in Dovyalis hebecarpa, total organic acids (37.2 g/100 g DW) in Passiflora tripartita, carotenoids (487.0 mg/100 g DW) in Momordica charantia, phenolic compounds (535.4 mg/g DW) in Nephelium lappaceum, Pourouma cecropiifolia (161.4 µmol TE/g DW) and Morus alba (80.5 µmol AAE/g DW) in antioxidant activity. Effective extraction of carotenoids was also observed using a mixture of methanol: acetone: dichloromethane (1:1:2) with an extraction time of 2 min, while an 80% solution of 0.1% acidified methanol with hydrochloric acid with an extraction time of 3 min was highly effective for phenolics in fruit. These results provide a valuable basis for optimising future extraction processes of bioactive compounds from non-traditional fruits, with significant implications for their potential use in various nutritional and pharmaceutical contexts.
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Affiliation(s)
- Elena Coyago-Cruz
- Carrera de Ingeniería en Biotecnología de los Recursos Naturales, Universidad Politécnica Salesiana, Sede Quito, Campus El Girón, Av. 12 de Octubre N2422 y Wilson, Quito 170143, Ecuador
| | - Aida Guachamin
- Carrera de Ingeniería en Biotecnología de los Recursos Naturales, Universidad Politécnica Salesiana, Sede Quito, Campus El Girón, Av. 12 de Octubre N2422 y Wilson, Quito 170143, Ecuador
| | - Michael Villacís
- Carrera de Ingeniería en Biotecnología de los Recursos Naturales, Universidad Politécnica Salesiana, Sede Quito, Campus El Girón, Av. 12 de Octubre N2422 y Wilson, Quito 170143, Ecuador
| | - Jason Rivera
- Carrera de Ingeniería en Biotecnología de los Recursos Naturales, Universidad Politécnica Salesiana, Sede Quito, Campus El Girón, Av. 12 de Octubre N2422 y Wilson, Quito 170143, Ecuador
| | - María Neto
- Carrera de Ingeniería en Biotecnología de los Recursos Naturales, Universidad Politécnica Salesiana, Sede Quito, Campus El Girón, Av. 12 de Octubre N2422 y Wilson, Quito 170143, Ecuador
| | - Gabriela Méndez
- Carrera de Ingeniería en Biotecnología de los Recursos Naturales, Universidad Politécnica Salesiana, Sede Quito, Campus El Girón, Av. 12 de Octubre N2422 y Wilson, Quito 170143, Ecuador
| | - Jorge Heredia-Moya
- Centro de Investigación Biomédica (CENBIO), Facultad de Ciencias de la Salud Eugenio Espejo, Universidad UTE, Quito 170527, Ecuador
| | - Edwin Vera
- Escuela Politécnica Nacional, Departamento de Ciencias de los Alimentos y Biotecnología, Facultad de Ingeniería Química, Av. 12 de Octubre N2422 y Veintimilla, Quito 170524, Ecuador
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Talekar S, Ekanayake K, Holland B, Barrow C. Food waste biorefinery towards circular economy in Australia. Bioresour Technol 2023; 388:129761. [PMID: 37696335 DOI: 10.1016/j.biortech.2023.129761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Revised: 08/20/2023] [Accepted: 09/09/2023] [Indexed: 09/13/2023]
Abstract
Staggering amounts of food waste are produced in Australia, and this review provides food waste based biorefinery opportunities in moving towards a circular economy in Australia. The current food waste scenario in Australia including an overview of primary food waste sources, government regulation, and current management practices is presented. The major food waste streams include fruit and vegetable (waste from wine grapes, citrus, apple, potato, and tomato), nuts (almond processing waste), seafood (Fish waste), dairy whey, sugarcane bagasse, and household and businesses. The composition of these waste streams indicated their potential for use in biorefineries to produce value-added products via various pathways combining direct extraction and biological and thermochemical conversion. Finally, the efforts made in Australia to utilize food waste as a resource, as well as the challenges and future directions to promote the development of concrete and commercially viable technologies for food waste biorefinery, are described.
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Affiliation(s)
- Sachin Talekar
- School of Life and Environmental Sciences, Deakin University Waurn Ponds, Victoria 3216, Australia; ARC Industrial Transformation Training Centre for Green Chemistry in Manufacturing Deakin University Waurn Ponds, Victoria 3216, Australia; Centre for Sustainable Bioproducts Deakin University Waurn Ponds, Victoria 3216, Australia.
| | - Krishmali Ekanayake
- School of Life and Environmental Sciences, Deakin University Waurn Ponds, Victoria 3216, Australia; ARC Industrial Transformation Training Centre for Green Chemistry in Manufacturing Deakin University Waurn Ponds, Victoria 3216, Australia
| | - Brendan Holland
- School of Life and Environmental Sciences, Deakin University Waurn Ponds, Victoria 3216, Australia; Centre for Sustainable Bioproducts Deakin University Waurn Ponds, Victoria 3216, Australia
| | - Colin Barrow
- School of Life and Environmental Sciences, Deakin University Waurn Ponds, Victoria 3216, Australia; ARC Industrial Transformation Training Centre for Green Chemistry in Manufacturing Deakin University Waurn Ponds, Victoria 3216, Australia; Centre for Sustainable Bioproducts Deakin University Waurn Ponds, Victoria 3216, Australia
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Sar T, Kiraz P, Braho V, Harirchi S, Akbas MY. Novel Perspectives on Food-Based Natural Antimicrobials: A Review of Recent Findings Published since 2020. Microorganisms 2023; 11:2234. [PMID: 37764078 PMCID: PMC10536795 DOI: 10.3390/microorganisms11092234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 08/25/2023] [Accepted: 08/30/2023] [Indexed: 09/29/2023] Open
Abstract
Various fruit and vegetable wastes, particularly peels, seeds, pulp, and unprocessed residues from the food industry, are abundant sources of antioxidants and essential antimicrobial agents. These valuable bioactive compounds recovered from the food industry have a great application in food, agriculture, medicine, and pharmacology. Food-derived natural antimicrobials offer advantages such as diminishing microbial loads and prolonging the shelf life of food products particularly prone to microbial spoilage. They not only enrich the foods with antioxidants but also help prevent microbial contamination, thereby prolonging their shelf life. Similarly, incorporating these natural antimicrobials into food packaging products extends the shelf life of meat products. Moreover, in agricultural practices, these natural antimicrobials act as eco-friendly pesticides, eliminating phytopathogenic microbes responsible for causing plant diseases. In medicine and pharmacology, they are being explored as potential therapeutic agents. This review article is based on current studies conducted in the last four years, evaluating the effectiveness of food-based natural antimicrobials in food, agriculture, medicine, and pharmacology.
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Affiliation(s)
- Taner Sar
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden; (V.B.); (S.H.)
| | - Pelin Kiraz
- Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli 41400, Türkiye; (P.K.); (M.Y.A.)
| | - Vjola Braho
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden; (V.B.); (S.H.)
| | - Sharareh Harirchi
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden; (V.B.); (S.H.)
| | - Meltem Yesilcimen Akbas
- Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli 41400, Türkiye; (P.K.); (M.Y.A.)
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