Desenvolvimento de embalagens ativas à base de subprodutos alimentares e extratos de plantas: redução do desperdício alimentar aumentando o tempo de vida útil dos alimentos

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Citrus By-Products: Valuable Source of Bioactive Compounds for Food Applications

Publication . Andrade, Mariana A.; Barbosa, Cássia; Shah, Muhammad Ajmal; Ahmad, Nazir; Vilarinho, Fernanda; Khwaldia, Khaoula; Sanches Silva, Ana; Ramos, Fernando

Citrus 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.

2022-12-25Journal article

Open access

Industrial multi‑fruits juices by‑products: total antioxidant capacity and phenolics profle by LC–MS/MS to ascertain their reuse potential

Publication . Andrade, Mariana; Torres, Lucilia; Sanches-Silva, Ana; Barbosa, Cássia; Vilarinho, Fernanda; Ramos, Fernando; Quirós, Ana; Khwaldia, Khaoula; Sendón, Raquel

Many 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

2020-11Journal article

Restricted access