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Hasan MM, Islam MR, Haque AR, Kabir MR, Khushe KJ, Hasan SMK. Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review. BIORESOUR BIOPROCESS 2024; 11:10. [PMID: 38647952 PMCID: PMC10991904 DOI: 10.1186/s40643-023-00722-8] [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: 10/16/2023] [Accepted: 12/21/2023] [Indexed: 04/25/2024] Open
Abstract
A significant portion of the human diet is comprised of fruits, which are consumed globally either raw or after being processed. A huge amount of waste and by-products such as skins, seeds, cores, rags, rinds, pomace, etc. are being generated in our homes and agro-processing industries every day. According to previous statistics, nearly half of the fruits are lost or discarded during the entire processing chain. The concern arises when those wastes and by-products damage the environment and simultaneously cause economic losses. There is a lot of potential in these by-products for reuse in a variety of applications, including the isolation of valuable bioactive ingredients and their application in developing healthy and functional foods. The development of novel techniques for the transformation of these materials into marketable commodities may offer a workable solution to this waste issue while also promoting sustainable economic growth from the bio-economic viewpoint. This approach can manage waste as well as add value to enterprises. The goal of this study is twofold based on this scenario. The first is to present a brief overview of the most significant bioactive substances found in those by-products. The second is to review the current status of their valorization including the trends and techniques, safety assessments, sensory attributes, and challenges. Moreover, specific attention is drawn to the future perspective, and some solutions are discussed in this report.
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Affiliation(s)
- Md Mehedi Hasan
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - Md Rakibul Islam
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - Ahmed Redwan Haque
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - Md Raihan Kabir
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - Khursheda Jahan Khushe
- Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - S M Kamrul Hasan
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh.
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de Oliveira SD, de Souza EL, Araújo CM, Martins ACS, Borges GDSC, Lima MDS, Viera VB, Garcia EF, da Conceição ML, de Souza AL, de Oliveira MEG. Spontaneous fermentation improves the physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola ( Malpighia emarginata D.C.) and guava ( Psidium guajava L.) fruit processing by-products. 3 Biotech 2023; 13:315. [PMID: 37637001 PMCID: PMC10449742 DOI: 10.1007/s13205-023-03738-1] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Accepted: 08/06/2023] [Indexed: 08/29/2023] Open
Abstract
This study aimed to investigate the effects of spontaneous fermentation on physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola and guava fruit industrial by-products. Viable cell counts of lactic acid bacterial (LAB) in acerola and guava by-products were ≥ 5.0 log CFU/mL from 24 h up to 120 h of fermentation. Fermented acerola and guava by-products had increased luminosity and decreased contrast. Contents of total soluble solids and pH decreased, and titrable acidity increased in acerola and guava by-products during fermentation. Ascorbic acid contents decreased in acerola by-product and increased in guava by-product during fermentation. Different phenolic compounds were found in acerola and guava by-products during fermentation. Fermented acerola and guava by-products had increased contents of total flavonoids, total phenolics, and antioxidant activity. The contents of total flavonoids and total phenolics positively correlated with antioxidant activity in fermented acerola and guava by-products. These results indicate that spontaneous fermentation could be a strategy to improve the contents of bioactive compounds and the antioxidant activity of acerola and guava by-products, adding value and functionalities to these agro-industrial residues.
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Affiliation(s)
- Sabrina Duarte de Oliveira
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Caroliny Mesquita Araújo
- Post-Graduate Program in Nutrition Sciences, Department of Nutrition, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Ana Cristina Silveira Martins
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Graciele da Silva Campelo Borges
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Marcos dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, 56302-100 Brazil
| | - Vanessa Bordin Viera
- Laboratory of Bromatology, Center of Education and Health, Federal University of Campina Grande, Cuité, 58175-000 Brazil
| | - Estefânia Fernandes Garcia
- Department of Gastronomy, Center for Technology and Regional Development, Federal University of Paraíba, João Pessoa, 58058-600 Brazil
| | - Maria Lúcia da Conceição
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Antônia Lúcia de Souza
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Maria Elieidy Gomes de Oliveira
- Laboratory of Bromatology, Department of Nutrition, Center of Health Sciences, Federal University of Paraíba, Campus I, Cidade Universitária, João Pessoa, Paraíba 58051-900 Brazil
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3
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Patra A, Abdullah S, Pradhan RC. Review on the extraction of bioactive compounds and characterization of fruit industry by-products. BIORESOUR BIOPROCESS 2022; 9:14. [PMID: 38647620 PMCID: PMC10992780 DOI: 10.1186/s40643-022-00498-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [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: 10/29/2021] [Accepted: 01/19/2022] [Indexed: 12/19/2022] Open
Abstract
The by-products produced from fruit processing industries could be a potential hazard to environmental pollution. However, these by-products contain several biologically active molecules (essential fatty acid, phenolic compounds, flavonoids, coloring pigments, pectin, proteins, dietary fibers, and vitamins), which can be utilized for various applications in the food, pharmaceutical, cosmetic and textile industries. Nevertheless, during extraction, these bioactive compounds' recovery must be maximized using proper extraction technologies, keeping both economy and environment under consideration. In addition, the characteristics of the extract obtained from those by-products depend mainly on the parameters considered during the extraction process. In this review, an overview of different technologies used to extract bioactive compounds from fruit industry by-products such as seeds and peels has been briefly discussed, along with their mechanisms, process, advantages, disadvantages, and process parameters. In addition, the characteristics of the extracted bioactive compounds have also been briefly discussed in this review.
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Affiliation(s)
- Abhipriya Patra
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, 769008, India
| | - S Abdullah
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, 769008, India
| | - Rama Chandra Pradhan
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, 769008, India.
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Bambeni T, Tayengwa T, Chikwanha OC, Manley M, Gouws PA, Marais J, Fawole OA, Mapiye C. Biopreservative efficacy of grape (Vitis vinifera) and clementine mandarin orange (Citrus reticulata) by-product extracts in raw ground beef patties. Meat Sci 2021; 181:108609. [PMID: 34147962 DOI: 10.1016/j.meatsci.2021.108609] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [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: 04/17/2021] [Revised: 06/09/2021] [Accepted: 06/14/2021] [Indexed: 12/28/2022]
Abstract
Beef patties were treated with 450 μg/g of extracts from grape (Vitis vinifera) seeds (GSE), pomace (GPE) or orange (Citrus reticulata) pomace (OPE) and compared to negative (no extract; CTR) and positive (sodium metabisulphite; SMB) controls for their effect on colour, lipid and protein oxidation and bacterial growth under simulated retail display conditions (4 °C) for 9 d, and sensory quality. Antioxidant activity and redness of beef patties increased in the order of CTR < OPE = GPE < GSE < SMB. The order of thiobarbituric acid reactive substances and carbonyl values were CTR > GPE = OPE > GSE > SBM, while that of bacterial counts were CTR > GSE = GPE > OPE > SMB. Retail display period had significant effect on all the shelf-life parameters. Overall, intensity of aroma, beef-like aroma and flavour in beef patties were highest in OPE. Results suggested that GSE and OPE could be commercially valorised as natural antioxidants and antibacterials in beef patties, respectively.
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Affiliation(s)
- Thandikhaya Bambeni
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Tawanda Tayengwa
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Obert C Chikwanha
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Marena Manley
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Pieter A Gouws
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Jeannine Marais
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Olaniyi A Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, Faculty of Sciences, University of Johannesburg, Private Bag 524, Auckland Park 2006, South Africa
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
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Zafra-Rojas QY, González-Martínez BE, Cruz-Cansino NDS, López-Cabanillas M, Suárez-Jacobo Á, Cervantes-Elizarrarás A, Ramírez-Moreno E. Effect of Ultrasound on In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Blackberry (Rubus fruticosus) Residues cv. Tupy. Plant Foods Hum Nutr 2020; 75:608-613. [PMID: 33006130 DOI: 10.1007/s11130-020-00855-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 09/15/2020] [Indexed: 05/27/2023]
Abstract
Agro-industries residues of fruit are a source of antioxidant compounds with a possible health impact. The aim of this study was to evaluate the total phenolic content (TPC), total monomeric anthocyanins (TMA), individual phenolic compounds (IPC), antioxidant capacity and in vitro intestinal bioaccessibility from blackberry residues (BR), and ultrasonicated blackberry residues (US-BR). The results showed that BR had higher TPC (4,016.43 mg GAE/100 g DM), TMA (364.53 mg Cy-3-Gl/100 g) antioxidant capacity by ABTS (5,422.38 mg AAE/100 g DM) and FRAP (12511.44 μmol Fe(II)/100 g DM) than US-BR. TPC and TMA obtained by US-BR were more bioaccessible (70 and 51%, respectively) compared to BR (37 and 34%, respectively). The use of ultrasound can aid the extraction of total phenolic compounds and improve their bioaccessibility. After acid hydrolysis, a high amount of individual phenolic compounds (IPC) in US-BR (chlorogenic acid, caffeic acid, apigenin, luteolin and kaempferol) was obtained compared with BR. Before in vitro digestion, total individual compounds (TIC) content was lower in the BR (29.49 mg/100 g DM) than US-BR (92.36 mg/100 g DM) and there was 5 and < 1%, respectively. Therefore, the food industry would use residues of blackberry fruits as a source of antioxidant compounds with possible health benefits.
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Affiliation(s)
- Quinatzin Yadira Zafra-Rojas
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias de la Salud, Área Académica de Nutrición, Centro de Investigación Interdisciplinario, Circuito Actopan-Tilcuautla s/n. Ex-hacienda La Concepción, 42160, San Agustín Tlaxiaca, Hidalgo, México
| | - Blanca Edelia González-Martínez
- Universidad Autónoma de Nuevo León, Facultad de Salud Pública y Nutrición, Centro de Investigación en Nutrición y Salud Pública, Monterrey, Nuevo León, México
| | - Nelly Del Socorro Cruz-Cansino
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias de la Salud, Área Académica de Nutrición, Centro de Investigación Interdisciplinario, Circuito Actopan-Tilcuautla s/n. Ex-hacienda La Concepción, 42160, San Agustín Tlaxiaca, Hidalgo, México
| | - Manuel López-Cabanillas
- Universidad Autónoma de Nuevo León, Facultad de Salud Pública y Nutrición, Centro de Investigación en Nutrición y Salud Pública, Monterrey, Nuevo León, México
| | - Ángela Suárez-Jacobo
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Subsede Noreste, Parque PIIT, Vía de Innovación 404, 66629, Apodaca, Nuevo León, México
| | - Alicia Cervantes-Elizarrarás
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias de la Salud, Área Académica de Nutrición, Centro de Investigación Interdisciplinario, Circuito Actopan-Tilcuautla s/n. Ex-hacienda La Concepción, 42160, San Agustín Tlaxiaca, Hidalgo, México
| | - Esther Ramírez-Moreno
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias de la Salud, Área Académica de Nutrición, Centro de Investigación Interdisciplinario, Circuito Actopan-Tilcuautla s/n. Ex-hacienda La Concepción, 42160, San Agustín Tlaxiaca, Hidalgo, México.
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6
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Ruiz Rodríguez LG, Zamora Gasga VM, Pescuma M, Van Nieuwenhove C, Mozzi F, Sánchez Burgos JA. Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages. Food Res Int 2021; 140:109854. [PMID: 33648172 DOI: 10.1016/j.foodres.2020.109854] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 10/07/2020] [Accepted: 10/25/2020] [Indexed: 12/11/2022]
Abstract
Current awareness about the benefits of a balanced diet supports ongoing trends in humans towards a healthier diet. This review provides an overview of fruits and fruit-by products as sources of bioactive compounds and their extraction techniques, and the use of lactic acid fermentation of fruit juices to increase their functionality. Fruit matrices emerge as a technological alternative to be fermented by autochthonous or allochthonous lactic acid bacteria (LAB such as Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, and other Lactobacillus species), and also as probiotic vehicles. During fermentation, microbial enzymes act on several fruit phytochemicals producing new derived compounds with impact on the aroma and the functionality of the fermented drinks. Moreover, fermentation significantly reduces the sugar content improving their nutritional value and extending the shelf-life of fruit-based beverages. The generation of new probiotic beverages as alternatives to consumers with intolerance to lactose or with vegan or vegetarian diets is promising for the worldwide functional food market. An updated overview on the current knowledge of the use of fruit matrices to be fermented by LAB and the interaction between strains and the fruit phytochemical compounds to generate new functional foods as well as their future perspectives in association with the application of nanotechnology techniques are presented in this review.
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Ballesteros-Vivas D, Álvarez-Rivera G, Morantes SJ, Sánchez-Camargo ADP, Ibáñez E, Parada-Alfonso F, Cifuentes A. An integrated approach for the valorization of mango seed kernel: Efficient extraction solvent selection, phytochemical profiling and antiproliferative activity assessment. Food Res Int 2019; 126:108616. [PMID: 31732074 DOI: 10.1016/j.foodres.2019.108616] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [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: 05/24/2019] [Revised: 08/06/2019] [Accepted: 08/11/2019] [Indexed: 01/19/2023]
Abstract
A novel valorization strategy is proposed in this work for the sustainable utilization of a major mango processing waste (i.e. mango seed kernel, MSK), integrating green pressurized-liquid extraction (PLE), bioactive assays and comprehensive HRMS-based phytochemical characterization to obtain bioactive-rich fractions with high antioxidant capacity and antiproliferative activity against human colon cancer cells. Thus, a two steps PLE procedure was proposed to recover first the non-polar fraction (fatty acids and lipids) and second the polar fraction (polyphenols). Efficient selection of the most suitable solvent for the second PLE step (ethanol/ethyl acetate mixture) was based on the Hansen solubility parameters (HSP) approach. A comprehensive GC- and LC-Q-TOF-MS/MS profiling analysis allowed the complete characterization of the lipidic and phenolic fractions obtained under optimal condition (100% EtOH at 150 °C), demonstrating the abundance of oleic and stearic acids, as well as bioactive xanthones, phenolic acids, flavonoids, gallate derivatives and gallotannins. The obtained MSK-extract exhibited higher antiproliferative activity against human colon adenocarcinoma cell line HT-29 compared to traditional extraction procedures described in literature for MSK utilization (e.g. Soxhlet), demonstrating the great potential of the proposed valorization strategy as a valuable opportunity for mango processing industry to deliver a value-added product to the market with health promoting properties.
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Affiliation(s)
- Diego Ballesteros-Vivas
- High Pressure Laboratory, Department of Chemistry, Faculty of Science, Universidad Nacional de Colombia, Carrera 30 #45-03, Bogotá D.C. 111321, Colombia; Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Gerardo Álvarez-Rivera
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Sandra Johanna Morantes
- Unit of Basic Oral Investigation (UIBO), School of Dentistry, Universidad El Bosque, Av. Carrera 9 #131 A-02, Bogotá D.C. 110121, Colombia
| | - Andrea Del Pilar Sánchez-Camargo
- High Pressure Laboratory, Department of Chemistry, Faculty of Science, Universidad Nacional de Colombia, Carrera 30 #45-03, Bogotá D.C. 111321, Colombia
| | - Elena Ibáñez
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Fabián Parada-Alfonso
- High Pressure Laboratory, Department of Chemistry, Faculty of Science, Universidad Nacional de Colombia, Carrera 30 #45-03, Bogotá D.C. 111321, Colombia
| | - Alejandro Cifuentes
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain.
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Ballesteros-Vivas D, Alvarez-Rivera G, Ibánez E, Parada-Alfonso F, Cifuentes A. Integrated strategy for the extraction and profiling of bioactive metabolites from Passiflora mollissima seeds combining pressurized-liquid extraction and gas/liquid chromatography-high resolution mass spectrometry. J Chromatogr A 2019; 1595:144-157. [PMID: 30846312 DOI: 10.1016/j.chroma.2019.02.031] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [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: 12/20/2018] [Revised: 02/04/2019] [Accepted: 02/13/2019] [Indexed: 12/21/2022]
Abstract
An integrated analytical methodology based on pressurized-liquid extraction (PLE) in two steps, followed by in vitro assays and liquid chromatography/gas chromatography coupled to high-resolution mass spectrometry (HRMS), was developed and applied for the isolation and characterization of potential bioactive metabolites from Passiflora mollissima seeds. PLE was proposed in two sequential steps: 1) recovery of the lipidic fraction using nonpolar solvents, and 2) recovery of the phenolic fraction from the defatted seeds' residue using polar solvents. Cyclohexane was selected as the most suitable extraction solvent for the seeds defatting process (20 min, 100 °C and 100 bar). PLE optimization by response surface methodology was carried out to obtain phenolics-rich extracts with the highest antioxidant activity. Optimal extraction yield (6.58%), total phenolic content (29.99 mg g-1), total flavonoids content (0.94 mg g-1) and antioxidant activity (6.94 mM trolox g-1 and EC50 of 2.66 μg mL-1) were obtained operating at 150 °C with EtOH (100%) as solvent. Untargeted and semi-targeted MS and MS/MS data-mining strategies were successfully implemented for the rapid and comprehensive profiling of the polar and lipidic PLE fractions analysed by UHPLC and GC, respectively, coupled to quadrupole time-of-flight mass spectrometry (q-TOF-MS/MS). Polyphenols-rich extracts from P. mollisima seeds were characterized for the first time applying this approach, showing a broad variety of flavonoids, genuine flavanols (e.g. (epi)fisetinidol) and abundant proanthocyanidins. This application can be considered a successful demonstration of the great potential of the proposed methodology to effectively obtain and characterize complex natural extracts with potential bioactivity, by making use of powerful integrated identification strategies to facilitate the challenging post-acquisition data processing of huge datasets generated by HRMS analysis.
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Affiliation(s)
- Diego Ballesteros-Vivas
- High Pressure Laboratory, Department of Chemistry, Faculty of Science, Universidad Nacional de Colombia, Carrera 30 #45-03, Bogotá D.C., 111321, Colombia; Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Gerardo Alvarez-Rivera
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Elena Ibánez
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Fabián Parada-Alfonso
- High Pressure Laboratory, Department of Chemistry, Faculty of Science, Universidad Nacional de Colombia, Carrera 30 #45-03, Bogotá D.C., 111321, Colombia
| | - Alejandro Cifuentes
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain.
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Vieira ADS, Bedani R, Albuquerque MAC, Biscola V, Saad SMI. The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms. Food Res Int 2017; 97:356-363. [PMID: 28578060 DOI: 10.1016/j.foodres.2017.04.026] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Revised: 04/20/2017] [Accepted: 04/24/2017] [Indexed: 01/21/2023]
Abstract
The ability of different fruit by-products, okara, and amaranth flour, to support the growth of probiotic and non-probiotic strains was evaluated. The tests were conducted with three commercial starter cultures (Streptococcus thermophilus), ten probiotic strains (seven Lactobacillus spp. and three Bifidobacterium spp. strains), and two harmful bacteria representative of the intestinal microbiota (Escherichia coli and Clostridium perfringens). In vitro fermentability assays were performed using a modified MRS broth supplemented with different fruits (acerola, orange, passion fruit, and mango), and soy (okara) by-products or amaranth flour. Orange and passion-fruit by-products were the substrates that most promoted the growth of bacterial populations, including pathogenic strains. On the other hand, the acerola by-product was the substrate that showed the highest selectivity for beneficial bacteria, since the E. coli and Cl. perfringens populations were lower in the presence of this fruit by-product. Although the passion fruit by-product, okara, and amaranth stimulated the probiotic strains, the growth of the pathogenic strains studied was higher compared to other substrates. Different growth profiles were verified for each substrate when the different strains were compared. Although pure culture models do not reflect bacterial interaction in the host, this study reinforces the fact that the ability to metabolize different substrates is strain-dependent, and acerola, mango, and orange by-products are the substrates with the greatest potential to be used as prebiotic ingredients.
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Affiliation(s)
- Antonio Diogo Silva Vieira
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil
| | - Raquel Bedani
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil
| | - M A C Albuquerque
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil
| | - Vanessa Biscola
- Food Research Center, Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil
| | - Susana Marta Isay Saad
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil.
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Albuquerque MACD, Bedani R, Vieira ADS, LeBlanc JG, Saad SMI. Supplementation with fruit and okara soybean by-products and amaranth flour increases the folate production by starter and probiotic cultures. Int J Food Microbiol 2016; 236:26-32. [PMID: 27442847 DOI: 10.1016/j.ijfoodmicro.2016.07.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2016] [Revised: 06/17/2016] [Accepted: 07/10/2016] [Indexed: 12/30/2022]
Abstract
The ability of two starter cultures (Streptococcus (S.) thermophilus ST-M6 and St. thermophilus TA-40) and eleven probiotic cultures (St. thermophilus TH-4, Lactobacillus (Lb.) acidophilus LA-5, Lb. fermentum PCC, Lb. reuteri RC-14, Lb. paracasei subsp. paracasei, Lb. casei 431, Lb. paracasei subsp. paracasei F19, Lb. rhamnosus GR-1, and Lb. rhamnosus LGG, Bifidobacterium (B.) animalis subsp. lactis BB-12, B. longum subsp. longum BB-46, and B. longum subsp. infantis BB-02) to produce folate in a modified MRS broth (mMRS) supplemented with different fruit (passion fruit, acerola, orange, and mango) and okara soybean by-products and amaranth flour was investigated. Initially, the folate content of each vegetable substrate was determined: passion fruit by-product showed the lowest folate content (8±2ng/mL) and okara the highest (457±22ng/mL). When the orange by-product and amaranth flour were added to mMRS, all strains were able to increase folate production after 24h of fermentation. B. longum subsp infantis BB-02 produced the highest concentrations (1223±116ng/mL) in amaranth flour. Okara was the substrate that had the lowest impact on the folate production by all strains evaluated. Lb. acidophilus LA-5 (297±36ng/mL) and B. animalis subsp. lactis BB-12 (237±23ng/mL) were also able to produce folate after growth in mMRS containing acerola and orange by-products, respectively. The results of this study demonstrate that folate production is not only strain-dependent but also influenced by the addition of different substrates in the growth media.
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Affiliation(s)
| | - Raquel Bedani
- Departamento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, 05508-000 São Paulo, SP, Brazil
| | - Antônio Diogo Silva Vieira
- Departamento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, 05508-000 São Paulo, SP, Brazil
| | | | - Susana Marta Isay Saad
- Departamento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, 05508-000 São Paulo, SP, Brazil.
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Chandrasekaran M, Bahkali AH. Valorization of date palm (Phoenix dactylifera) fruit processing by-products and wastes using bioprocess technology - Review. Saudi J Biol Sci 2013; 20:105-20. [PMID: 23961227 PMCID: PMC3730931 DOI: 10.1016/j.sjbs.2012.12.004] [Citation(s) in RCA: 105] [Impact Index Per Article: 9.5] [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: 12/02/2012] [Revised: 12/30/2012] [Accepted: 12/30/2012] [Indexed: 10/27/2022] Open
Abstract
The date palm Phoenix dactylifera has played an important role in the day-to-day life of the people for the last 7000 years. Today worldwide production, utilization and industrialization of dates are continuously increasing since date fruits have earned great importance in human nutrition owing to their rich content of essential nutrients. Tons of date palm fruit wastes are discarded daily by the date processing industries leading to environmental problems. Wastes such as date pits represent an average of 10% of the date fruits. Thus, there is an urgent need to find suitable applications for this waste. In spite of several studies on date palm cultivation, their utilization and scope for utilizing date fruit in therapeutic applications, very few reviews are available and they are limited to the chemistry and pharmacology of the date fruits and phytochemical composition, nutritional significance and potential health benefits of date fruit consumption. In this context, in the present review the prospects of valorization of these date fruit processing by-products and wastes' employing fermentation and enzyme processing technologies towards total utilization of this valuable commodity for the production of biofuels, biopolymers, biosurfactants, organic acids, antibiotics, industrial enzymes and other possible industrial chemicals are discussed.
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Affiliation(s)
- M. Chandrasekaran
- Department of Botany and Microbiology, College of Science, P.O. Box 2455, King Saud University, Riyadh 11451, Saudi Arabia
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