Browsing by Author "Khwaldia, Khaoula"
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- Citrus By-Products: Valuable Source of Bioactive Compounds for Food ApplicationsPublication . Andrade, Mariana A.; Barbosa, Cássia; Shah, Muhammad Ajmal; Ahmad, Nazir; Vilarinho, Fernanda; Khwaldia, Khaoula; Sanches Silva, Ana; Ramos, FernandoCitrus production produces about 15 million tons of by-products/waste worldwide every year. Due to their high content of bioactive compounds, several extraction techniques can be applied to obtain extracts rich in valuable compounds and further application into food applications. Distillation and solvent extraction continues to be the most used and applied extraction techniques, followed by newer techniques such as microwave-assisted extraction and pulsed electric field extraction. Although the composition of these extracts and essential oils directly depends on the edaphoclimatic conditions to which the fruit/plant was exposed, the main active compounds are D-limonene, carotenoids, and carbohydrates. Pectin, one of the most abundant carbohydrates present in Citrus peels, can be used as a biodegradable polymer to develop new food packaging, and the extracted bioactive compounds can be easily added directly or indirectly to foods to increase their shelf-life. One of the applications is their incorporation in active food packaging for microbiological and/or oxidation inhibition, prolonging foods’ shelf-life and, consequently, contributing to reducing food spoilage. This review highlights some of the most used and effective extraction techniques and the application of the obtained essential oils and extracts directly or indirectly (through active packaging) to foods.
- Industrial Fruits By-Products and Their Antioxidant Profile: Can They Be Exploited for Industrial Food Applications?Publication . Barbosa, Cássia; Andrade, Mariana; Sendón, Raquel; Sanches-Silva, Ana; Ramos, Fernando; Vilarinho, Fernanda; Khwaldia, Khaoula; Barbosa-Pereira, LetriciaFruit by-products have a low economic value and have proven biological activities, such as antioxidant capacity due to the presence of active compounds. The main objective of this study was to obtain and determine the antioxidant capacity, through DPPH radical assay and β-carotene bleaching assay, of three food grade extracts from apple, lemon, and orange industrial by-products. Furthermore, the extracts were characterized by ultra-high performance liquid chromatography coupled to mass spectrometry (UHPLC-MS/MS). LC with diode array detector (LC-DAD) was used for the quantification of the main polyphenols. Lemon extract presented the highest inhibition percentage of DPPH radical (51.7%) and the highest total phenolics content (43.4 mg GAE/g) from the by-products studied. Orange by-product was that with the higher number of polyphenols while lemon extract was that with the highest content of individual phenolics. The by-product obtained from the lemon was that with higher amounts of hydroxycinnamic acids (407 µg/g of by-product), mainly chlorogenic acid (386.7 µg/g), followed by the apple by-product (128.0 µg/g of by-product), which showed higher amounts of rosmarinic and chlorogenic acids. These industrial by-products have great potential as a source of natural antioxidants to be used directly as food additives or to be incorporated in packaging to produce active food packaging.
- Industrial fruits by-products and their application in active food packagingPublication . Andrade, Mariana; Lima, Vasco; Silva, Ana Sanches; Vilarinho, Fernanda; Castilho, Maria Conceição; Khwaldia, Khaoula; Ramos, FernandoFood Packaging: Main functions (Protection; Increase shelf-life; Maintain organoleptic properties); Non-biodegradable materials.
- Industrial multi‑fruits juices by‑products: total antioxidant capacity and phenolics profle by LC–MS/MS to ascertain their reuse potentialPublication . Andrade, Mariana; Torres, Lucilia; Sanches-Silva, Ana; Barbosa, Cássia; Vilarinho, Fernanda; Ramos, Fernando; Quirós, Ana; Khwaldia, Khaoula; Sendón, RaquelMany food formulations use fruits as their main component generating, in most cases, a large portion of fruits by-products which are generally considered as food waste. These by-products, due to its varied composition of active compounds, must be discarded in a responsible and ecological manner by the food industries, which can increase the fnal cost of the food formulation. The compounds present in this by-products can be useful to the food industry due to their antioxidant and antimicrobial activities and, its reuse is important to establish a circular economy in the food industry. In this study, the anti oxidant potential of ethanolic extracts of fruit by-products was evaluated. Also, the principal phenolic compounds of these by-products were determined by HPLC–DAD and HPLC–ESI–MS/MS. The formulation 1 (F1) of juice by-products was composed by the by-products of the juice prepared with ginger and apple (50:50, w/w) and the formulation 2 (F2) of juice by-products was made up of the by-products of the juice prepared with apple, carrot, beet and ginger (50:29:20:1, w/w). The extracts obtained from the freeze-dried by-products presented higher antioxidant capacity and higher amounts of phenolic compounds, namely favonoids, that the extracts obtained from the fresh by-products. Also, the extracts obtained from F1 presented a higher antioxidant capacity than the extracts from F2, mostly due to its high content in ginger. The obtained results from the diferent assays are in agreement among them and indicate that the F1 extract is the most suitable candidate to be applied to food applications and, active food packaging due to its high antioxidant capacity
- Pomegranate and grape by-products: a potential natural alternative for synthetic additivesPublication . Andrade, Mariana; Vilarinho, Fernanda; Sendón, Raquel; Castilho, M.; Khwaldia, Khaoula; Sanches Silva, A.; Ramos, F.Food waste and food lost are a major problem in today’s world. According to FAO, about one-third of the world’s food production is lost or wasted, where fruits and vegetables represent 45 % of this loss (1). More and more often, fruits reach the consumer in the form of formulations such as juices or pastes, which fruits by-products, composed by seeds, skins, peels, stems and arils, are not included, being most of the times discarded (2). However, these by-products represent a great opportunity, since their economic value is low and they present a high content of bioactive compounds that can be used as additives and active substances in food, cosmetic and pharmaceutical industries (3). The main objective of these study was to obtain ethanolic or aqueous extracts of pomegranate (Punica granatum L.) and grape (Vitis vinifera L.) with a high content in phenolic compounds and, consequently, high antioxidant and antimicrobial activity.
- Projeto i.FILM - Filmes Multifuncionais para Aplicação em Embalagens Ativas e InteligentesPublication . Sanches Silva, A.; Khwaldia, Khaoula; Vilarinho, F.; Andrade, M.; Ramos, F.In recent years, new food packaging materials and processing techniques have attracted attention from the scientific community, industry and consumers. Some of these new materials are obtained from renewable resources but do not present satisfactory mechanical and/or barrier properties, therefore solutions in order to improve their performance are required. Moreover multifunctional materials are preferable in order to meet the different requirements of the most exigent consumers. In this presentation two on-going projects (VIPACFood and iFILM) in the field of active food packaging are introduced and reviewed in terms of objectives, methodologies, expected results/impact and innovation potential. VIPACFood, the acronym of “Valorisation of Industrial fruits by Products and algae biomass waste: Development of Active Coatings to extend Food shelf life and reduce food losses”, is a 3 years (2017-2020) research project funded by ARIMNet2.The consortium is formed by eight partners from Tunisia (Coordinator: Dr. Khaoula Khwaldia), Portugal, Spain and Italy. The main objectives of the project are to valorize industrial fruits by-products and algae biomass waste, extracting active and functional components with high added value and formulating new food products. Moreover the project also aims to develop novel films and coatings incorporating value-added components. Besides enhancing economic efficiency and increase competitiveness of local producers and SMEs, it is expected that the project will have health and environmental impact due to the valorisation of byproducts, reduction of food waste and loss and enhancement of food quality and shelf life. The project iFILM – Multifunctional Films for Intelligent and Active Applications – is a national project funded by FEDER and Portugal 2020. The main goal of the project is the development of technology for the continuous production of ultra fine thermoplastic films laminated with functional surfaces. The project (2017-2020) consortium is formed by Periplast (promotor company), Lusiaves, National Institute of Health Dr Ricardo Jorge (INSA, I.P.) and Polytecnic Institute of Leiria. Acknowledgments: This work was carried out in the frame of the VIPACFood project. This project is funded by ARIMNet2 (Coordination of Agricultural Research in the Mediterranean; 2014-2017), an ERA-NET Action financed by the European Union under the Seventh Framework Programme. This work was also supported by the research project “i.FILM – Multifunctional Films for Intelligent and Active Applications” (nº 17921) cofounded by European Regional Development Fund (FEDER) through the Competitiveness and Internationalization Operational Program under the “Portugal 2020” Program, Call no. 33/SI/2015, Co-Promotion Projects). Mariana Andrade is grateful for her research grant (2016/iFILM/BM) in the frame of iFILM project.
- VIPACFood: valorização de subprodutos alimentares para desenvolvimento de filmes e revestimentos que visem aumentar a vida útil de alimentosPublication . Sanches Silva, A.; Khwaldia, Khaoula; Vilarinho, Fernanda; Ramos, FernandoO projeto VIPACFood é o acrónimo de “Valorization of Industrial fruits by Products and algae biomass waste: Development of Active Coatings to extend Food shelf life and reduce food losses”. Trata-se de um projeto de 3 anos que teve início no dia 1 de Junho de 2017 e é financiado pelo ARIMNet2. O consórcio do projeto é formado por oito organizações de investigação e governamentais, abrangendo quatro países, Tunísia, Itália, Portugal e Espanha. O coordenador é a Doutora Khaoula Khwaldia (National Institute of Research and Physicochemical Analysis, Tunísia). O projeto visa desenvolver tecnologias pós-colheita seguras e acessíveis que conduzam à redução de perdas, à melhoria da segurança alimentar e prazo de validade, reduzindo a quantidade de embalagem usada para preservar os alimentos, das quais resultam benefícios sociais, ambientais e económicos. O projeto também tem o objetivo de valorizar subprodutos industriais de frutas e resíduos de biomassa de algas, extraindo componentes ativos e funcionais com elevado valor e pela conceção de novos produtos transformados com grande apelo, estabilidade e potencialidade de comercialização que pode ajudar na redução dos subprodutos e resíduos eliminados e terá um impacto positivo na sustentabilidade das indústrias de transformação. Além de aumentar a eficiência económica e aumentar a competitividade dos produtores locais e das pequenas e médias empresas, espera-se que o projeto tenha impacto ambiental e na saúde devido à valorização de subprodutos, à redução significativa dos resíduos alimentares e à melhoria da qualidade dos alimentos e vida útil dos mesmos