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

2022-12-25Journal article Open access
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dc.contributor.authorAndrade, Mariana A.
dc.contributor.authorBarbosa, Cássia
dc.contributor.authorShah, Muhammad Ajmal
dc.contributor.authorAhmad, Nazir
dc.contributor.authorVilarinho, Fernanda
dc.contributor.authorKhwaldia, Khaoula
dc.contributor.authorSanches Silva, Ana
dc.contributor.authorRamos, Fernando
dc.date.accessioned2023-01-31T11:12:28Z
dc.date.available2023-01-31T11:12:28Z
dc.date.issued2022-12-25
dc.descriptionThis article belongs to the Special Issue Antioxidant Compounds Recovered from Food Wastes.pt_PT
dc.descriptionReviewpt_PT
dc.description.abstractCitrus 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.pt_PT
dc.description.sponsorshipThis paper was carried out under the VIPACFood project, funded by ARIMNet2 (Coordina tion of Agricultural Research in the Mediterranean; 2014–2017), an ERA-NET Action financed by the European Union under the Seventh Framework Programme, and by the Programa de Cooperación Interreg V-A España–Portugal (POCTEP) 2014–2020 (project 0377_IBERPHENOL_6_E). Mariana A. Andrade is grateful for her research grant (SFRH/BD/138730/2018) funded by the Foundation for Science and Technology (FCT). Cássia H. Barbosa is grateful for her research grant in the frame of the VIPACFood project (ARIMNET2/0003/2016) and the Foundation for Science and Technology (FCT), Portugal for the Ph.D. Grant 2021.08154.BD. This work was financially supported by the Mechanical Engineering and Resource Sustainability Center—MEtRICs, which is financed by national funds from the FCT/MCTES (UIDB/50006/2020, UIDB/04077/2020 and UIDP/04077/2020).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAntioxidants (Basel). 2022 Dec 25;12(1):38. doi: 10.3390/antiox12010038. Reviewpt_PT
dc.identifier.doi10.3390/antiox12010038pt_PT
dc.identifier.issn2076-3921
dc.identifier.urihttp://hdl.handle.net/10400.18/8475
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationDesenvolvimento de embalagens ativas à base de subprodutos alimentares e extratos de plantas: redução do desperdício alimentar aumentando o tempo de vida útil dos alimentos
dc.relationValorization of Industrial fruits byProducts and algae biomass waste: Development of Active Coatings to extend Food shelf life and reduce food losses
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationMechanical Engineering and Resource Sustainability Center
dc.relationMechanical Engineering and Resource Sustainability Center
dc.relation.publisherversionhttps://www.mdpi.com/2076-3921/12/1/38pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPhenolic Compoundspt_PT
dc.subjectEssential oilspt_PT
dc.subjectAntioxidant and Antimicrobial Activitiespt_PT
dc.subjectFood Packagingpt_PT
dc.subjectActive Food Packagingpt_PT
dc.subjectCitrus by-productspt_PT
dc.subjectNutrição Aplicadapt_PT
dc.titleCitrus By-Products: Valuable Source of Bioactive Compounds for Food Applicationspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleDesenvolvimento de embalagens ativas à base de subprodutos alimentares e extratos de plantas: redução do desperdício alimentar aumentando o tempo de vida útil dos alimentos
oaire.awardTitleValorization of Industrial fruits byProducts and algae biomass waste: Development of Active Coatings to extend Food shelf life and reduce food losses
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleMechanical Engineering and Resource Sustainability Center
oaire.awardTitleMechanical Engineering and Resource Sustainability Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/SFRH%2FBD%2F138730%2F2018/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/ARIMNET2%2F0003%2F2016/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04077%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04077%2F2020/PT
oaire.citation.issue1pt_PT
oaire.citation.startPage38pt_PT
oaire.citation.titleAntioxidantspt_PT
oaire.citation.volume12pt_PT
oaire.fundingStreamOE
oaire.fundingStream3599-PPCDT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctAcesso de acordo com política editorial da revista.pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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