☆ 4.6 Review

A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry

MOLECULES (2023)

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Article Engineering, Chemical

Valorization of asparagus-leaf by-product through nutritionally enriched chips to evaluate the effect of powder particle size on functional properties and rutin contents

Bimal Chitrakar et al.

Summary: This study found that the nutritional and phytochemical contents in asparagus leafy by-product were higher than those in the edible portion. By decreasing the particle size, the extractable rutin in the leaf increased, leading to increased antioxidant activities. It was also observed that the particle size affected the color and moisture status of the chips formulation.

DRYING TECHNOLOGY (2023)

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Article Environmental Sciences

Removal of organochlorine pesticides using zerovalent iron supported on biochar nanocomposite from Nephelium lappaceum (Rambutan) fruit peel waste

Samavia Batool et al.

Summary: The Fe-0-B-RtP and Fe-0-B-Che nanocomposites exhibited good performance in removing OCPs from water, combining advantages of adsorption and dechlorination. Fe-0-B-RtP showed higher removal efficiency after repeated use compared to Fe-0-B-Che.

CHEMOSPHERE (2022)

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Review Agriculture, Multidisciplinary

Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects

Celia Carrillo et al.

Summary: The increased industrial food production has led to a rise in food waste generation, which can be a valuable source of natural pigments. However, conventional methods for extracting these pigments are time-consuming, expensive, and unsustainable, and the pigments themselves are sensitive to high temperatures and prolonged processing times. Therefore, the recovery of natural pigments from food waste is important for both economic and environmental reasons.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)

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Article Engineering, Environmental

Orange peel extract influenced partial transformation of SnO2 to SnO in green 3D-ZnO/SnO2 system for chlorophenol degradation

Lalitha Gnanasekaran et al.

Summary: This study focuses on the synthesis of novel 3D ZnO/SnO2 nanocomposites using green methods for the treatment of chlorophenol effluent. The composites prepared with orange peel extract showed enhanced photocatalytic degradation of chlorophenol under visible light, highlighting the potential applications of visible light enhancement in wastewater treatment.

JOURNAL OF HAZARDOUS MATERIALS (2022)

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Article Materials Science, Characterization & Testing

Biodegradable film based on lemon peel powder containing xanthan gum and TiO2-Ag nanoparticles: Investigation of physicochemical and antibacterial properties

Nafise Meydanju et al.

Summary: The study aimed to prepare a biodegradable film from sour lemon peel waste, modified with xanthan gum and TiO2-Ag nanoparticles. The addition of xanthan gum increased thickness, moisture content, and yellowness of the film, while TiO2-Ag decreased moisture content. The films showed improved tensile strength and thermal stability with the addition of gum and nanoparticles, as well as enhanced antibacterial properties against E. coli and Staphylococcus aureus.

POLYMER TESTING (2022)

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Article Chemistry, Physical

Application of Activated Carbon Banana Peel Coated with Al2O3-Chitosan for the Adsorptive Removal of Lead and Cadmium from Wastewater

Denga Ramutshatsha-Makhwedzha et al.

Summary: This study aimed to evaluate the adsorption capacity of novel banana peel activated carbon (BPAC) modified with Al3O2@chitosan for the removal of Cd2+ and Pb2+ from wastewater. The results showed that the BPAC@Al3O2@chitosan composite material was effective in the removal of Cd2+ and Pb2+, with a high adsorption capacity.

MATERIALS (2022)

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Article Agronomy

Profiling of Polyphenols, Flavonoids and Anthocyanins in Potato Peel and Flesh from Four Potato Varieties

Shadrack Isaboke Makori et al.

Summary: The study showed that the levels of polyphenols, flavonoids, anthocyanins, and antioxidant activity in potato peels were significantly higher than those in the flesh, indicating the potential of potato peels as a valuable source for the production of functional foods.

POTATO RESEARCH (2022)

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Review Food Science & Technology

Green extraction techniques from fruit and vegetable waste to obtain bioactive compounds-A review

Sheila Lucia Rodriguez Garcia et al.

Summary: Food wastes contribute to significant greenhouse gas emissions, posing challenges for climate change and food security. Fruit and vegetable wastes contain valuable bioactive compounds that have positive effects on human health, and can be extracted using green extraction techniques for various industries.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Article Food Science & Technology

Impact of Simulated Human Gastrointestinal Digestion on the Bioactive Fraction of Upcycled Pineapple By-Products

Ricardo Gomez-Garcia et al.

Summary: The potential application of pineapple by-products (peels and stems) as a functional food was evaluated for its prebiotic and antioxidant activities. The pineapple liquid fraction was found to enhance the growth of probiotic microorganisms and exhibit antioxidant properties. During the simulated gastrointestinal process, high molecular weight polysaccharides in the pineapple liquid fraction were digested into smaller saccharides, and specific polyphenols were released. However, the prebiotic activity did not improve throughout the simulation.

FOODS (2022)

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Article Food Science & Technology

Pressurized liquids vs. high intensity focused ultrasounds for the extraction of proteins from a pomegranate seed waste

M. Guzman-Lorite et al.

Summary: This study compares the effectiveness of pressurized liquids extraction (PLE) and high intensity focused ultrasounds (HIFU) in extracting proteins from pomegranate seed waste. The results show that PLE extracts more proteins, but takes longer and co-extracts more phenolic compounds than HIFU. The extraction procedure significantly affects the solubility of proteins and the composition of the extracts.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)

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Article Biochemistry & Molecular Biology

Guar gum/carboxymethyl cellulose based antioxidant film incorporated with halloysite nanotubes and litchi shell waste extract for active packaging

Ram Kumar Deshmukh et al.

Summary: This study developed bioactive antioxidant films based on guar gum/carboxymethyl cellulose incorporated with halloysite-nanotubes (HNT) and litchi shell extract (LSE). The addition of LSE notably increased the UV-light barrier properties and antioxidant activity of the films.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

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Article Biochemistry & Molecular Biology

Development of gelatin/carboxymethylcellulose active films containing Hass avocado peel extract and their application as a packaging for the preservation of berries

Maria Fernanda Vargas-Torrico et al.

Summary: This study evaluated the effects of incorporating avocado peel extracts (EE-AP) into gelatin-carboxymethylcellulose (Gel-CMC) films on their physicochemical properties and antifungal activity, as well as their applicability in berry preservation. The results showed that EE-AP was compatible with Gel-CMC films and improved their mechanical properties. The 200 mg/L concentration of EE-AP offered the best barrier properties against water vapor. The film with EE-AP incorporation showed decreased moisture content and solubility, as well as enhanced colorimetric parameters and opacity. The films also exhibited excellent UV-visible light barrier properties and high antioxidant and antifungal activity. Overall, Gel-CMC films with EE-AP have the potential for active packaging and fresh fruit preservation.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

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Article Biochemistry & Molecular Biology

Development of halochromic indicator film based on arrowroot starch/iota-carrageenan using Kyoho skin extract to monitor shrimp freshness

Annur Ahadi Abdillah et al.

Summary: Increasing food safety awareness has led to the development of low-cost pH-sensitive indicator films for evaluating food deterioration levels. This study combines arrowroot starch/iota-carrageenan-based films with Kyoho skin extract to produce indicator films with halochromic abilities. The films exhibit various properties, such as compact structure, increased tensile strength, UV-vis barrier ability, and low water wettability, indicating their suitability for food packaging and monitoring shrimp freshness in real-time.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

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Article Biochemistry & Molecular Biology

Development of pH-responsive absorbent pad based on polyvinyl alcohol/ agarose/anthocyanins for meat packaging and freshness indication

Yue He et al.

Summary: Absorbent pads with antioxidant and pH-responsive color changing functions were developed for fresh keeping and freshness indication of meat. The pads showed improved strength and DPPH radical scavenging activity with increased PSPA content, but reduced swelling ratio. The color of the pads changed significantly with pH, and the pad containing 9% PSPA exhibited the most distinguishable color change. The pad served as an active packaging for minced meat, indicating real-time spoilage and extending shelf life by at least 24 h.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

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Article Food Science & Technology

Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels

Raffaele Romano et al.

Summary: This work studied the extraction of bioactive compounds from citrus peels using environmentally friendly solvent CO2 under liquid and supercritical conditions. The addition of ethanol as a cosolvent was also investigated. The results showed that the extraction using a mixture of liquid CO2 and ethanol had the highest yield and antiradical activity.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Food Science & Technology

Effects of different concentrations of pineapple core extract and maceration process on free-range chicken meat quality

Norhayati Hussain et al.

Summary: This study analyzed the tenderization effects of pineapple core extracts on the quality of free-range chicken meat. The results showed that macerating the meat with pineapple core extract reduced hardness by 86% and decreased the pH value. Pineapple core extract has great potential as a meat tenderizer and can convert agricultural by-products into natural food ingredients.

ITALIAN JOURNAL OF FOOD SCIENCE (2022)

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Article Agriculture, Multidisciplinary

Development of real-time intelligent films from red pitaya peel and its application in monitoring the freshness of pork

Yana Ai et al.

Summary: This study developed a real-time intelligent film using red pitaya peel (RPP) to evaluate pork freshness. The film was composed of RPP and glycerol, and showed strong molecular interaction and dense structure. The film demonstrated good sensitivity to ammonia and could be used for monitoring the freshness of meat.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2022)

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Article Food Science & Technology

Antioxidant and antityrosinase activity of extractable condensed tannins from durian shells with antibrowning effect in fresh-cut asparagus lettuce model

Dandan Liang et al.

Summary: The study found that ECTs extracted from durian shells can effectively inhibit the activity of tyrosinase, demonstrating antioxidant and anti-enzymatic browning properties, providing a theoretical basis for the application of ECTs as novel antibrowning agents in the food industry.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Biochemistry & Molecular Biology

Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium cattleianum Leaves: Optimization Using the Response Surface Methodology

Napoleon Gonzalez-Silva et al.

Summary: The study optimized conditions for ultrasound-assisted extraction of soluble polyphenols from Psidium cattleianum leaves using response surface methodology. The optimal UAE conditions showed higher efficiency in extracting total phenolics compared to conventional aqueous-organic extraction method and exhibited higher antioxidant values in PC leaf extracts. Various phenolic acids and kaempferol were identified in PC leaves under UAE conditions.

MOLECULES (2022)

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Article Food Science & Technology

Banana peels as a bioactive ingredient and its potential application in the food industry

Hana Mohd Zaini et al.

Summary: Banana peel, with its rich nutrients and bioactive compounds, shows potential for producing functional foods. The presence of various phenolic compounds in banana peel can enhance the nutritional value of food products. However, potential anti-nutrient content and regulatory issues need to be addressed for the development of safe and beneficial food products from banana peel.

JOURNAL OF FUNCTIONAL FOODS (2022)

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Article Food Science & Technology

Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness

Azadeh Esfahani et al.

Summary: This study developed and characterized an intelligent edible film using cassava starch and pomegranate peel powder (PPP), and investigated its potential in monitoring the freshness of lamb meat. The results showed that the addition of PPP significantly affected the mechanical parameters and color of the starch films. The intelligent film was able to detect the total volatile basic nitrogen (TVB-N) in meat through color changes.

FOOD SCIENCE & NUTRITION (2022)

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Article Biochemistry & Molecular Biology

Phytochemical Characterization and Utilization of Dried Red Beetroot (Beta vulgaris) Peel Extract in Maintaining the Quality of Nile Tilapia Fish Fillet

Hossam S. El-Beltagi et al.

Summary: Phytochemicals from agro-industrial waste materials can serve as functional food additives and natural antioxidants, with red beetroot peel extract showing potential antioxidant activity. The extract demonstrated excellent preservation effects on fish fillet and can act as a natural preservative agent.

ANTIOXIDANTS (2022)

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Article Plant Sciences

Supercritical Fluid and Conventional Extractions of High Value-Added Compounds from Pomegranate Peels Waste: Production, Quantification and Antimicrobial Activity of Bioactive Constituents

Kaja Kupnik et al.

Summary: This study compares the extraction of bioactive compounds from pomegranate fruit peels using different solvents and extraction methods. The results show that supercritical fluid extraction method has higher extraction yield and antioxidant activity, and contains the highest content of phenolic compounds.

PLANTS-BASEL (2022)

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Article Chemistry, Applied

Feasibility of active biobased films produced using red chilto wastes to improve the protection of fresh salmon fillets via a circular economy approach

Maria Eugenia Orqueda et al.

Summary: By-products of a native fruit from Argentina were used to develop antioxidant films for potential application as food packaging materials. These films improved the quality and shelf-life of the packaged food.

FOOD HYDROCOLLOIDS (2022)

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Article Environmental Sciences

Pumpkin Peel Valorization Using Green Extraction Technology to Obtain β-Carotene Fortified Mayonnaise

Keziban Kubra Gungor et al.

Summary: This study aimed to recover beta-carotene from pumpkin peels produced as a by-product during industrial processing of pumpkins using an efficient and environmentally friendly technology. Different extraction methods were compared and optimized, and the beta-carotene extracted was then utilized to prepare mayonnaise. The mayonnaise made with beta-carotene-rich sunflower oil maintained sensory quality and showed improved resistance to oxidation during storage.

WASTE AND BIOMASS VALORIZATION (2022)

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Article Energy & Fuels

Microwave-assisted extraction of bioactive components from peach waste: describing the bioactivity degradation by polynomial regression

Ebru Kurtulbas et al.

Summary: The number of studies on degradation stability modelling is relatively limited, but the observation of storage stability of natural products is important for both producers and consumers. This study used microwave-assisted extraction to extract valuable substances from peach peels and developed polynomial regression models to describe the degradation process. Optimization of the extraction system was done using the response surface method. The results showed that deep freezer conditions gave the longest shelf life in terms of selected bioactive properties, and the highest yields were obtained under specific extraction conditions.

BIOMASS CONVERSION AND BIOREFINERY (2022)

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Article Agricultural Engineering

Optimization of the conditions for ultrasound-assisted extraction of phenolic compounds from Opuntia ficus-indica [L.] Mill. flowers and comparison with conventional procedures

Fatiha Brahmi et al.

Summary: In this study, ultrasound-assisted extraction (UAE) was developed to extract phenolic compounds from Opuntia ficus-indica (OFI) flowers. Optimal UAE conditions were found to be 36% ethanol, an extraction time of 60 minutes, and a temperature of 53℃. The UAE process showed higher extraction efficiency and shorter extraction time compared to conventional methods, and the OFI flower extract exhibited strong antioxidant activity.

INDUSTRIAL CROPS AND PRODUCTS (2022)

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Article Biochemistry & Molecular Biology

Active-intelligent and biodegradable sodium alginate films loaded with Clitoria ternatea anthocyanin-rich extract to preserve and monitor food freshness

Luan Gustavo Santos et al.

Summary: This study developed sodium alginate films loaded with Clitoria ternatea extract (CTE) and found that these films had high light barrier capacity and improved tensile strength. The incorporation of CTE improved the thermal stability of the materials and showed antibacterial action. These films showed good compatibility with foods and had color-changing potential, making them suitable for monitoring food freshness.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

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Article Biochemistry & Molecular Biology

Monitoring dynamic changes in chicken freshness at 4 °C and 25 °C using pH-sensitive intelligent films based on sodium alginate and purple sweet potato peel extracts

[Anonymous]

Summary: A pH-sensitive intelligent indicator film was developed for monitoring chicken freshness. The film's color can reflect the freshness of the chicken, and the addition of purple sweet potato peel extracts improves the compactness and crystallinity of the film, as well as its water and light barrier abilities.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

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Article Food Science & Technology

Functional food obtained from fermentation of broccoli by-products (stalk): Metagenomics profile and glucosinolate and phenolic compounds characterization by LC-ESI-QqQ-MS/MS

Jose-Angel Salas-Millan et al.

Summary: This research explores the potential of broccoli stalk by-product as a fermented health food, enriched with functional compounds and lactobacillus. It also demonstrates the feasibility of utilizing food by-products in a circular economy model.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Food Science & Technology

Physicochemical Properties and Bioaccessibility of Phenolic Compounds of Dietary Fibre Concentrates from Vegetable By-Products

Ana A. Vaz et al.

Summary: The study aims to characterize the composition, physicochemical properties, and phenolic profile of dietary fibre concentrates (DFCs) derived from by-products of the agro-food industry. The DFCs showed high levels of dietary fibre, good water holding and retention capacity, and varying concentrations of phenolic compounds. In vitro digestion experiments revealed the release and transformation of soluble phenolic compounds, highlighting the potential of DFCs as functional ingredients in DF-enriched foods.

FOODS (2022)

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Article Engineering, Chemical

Removal of imidacloprid pesticide using nanoporous activated carbons produced via pyrolysis of peach stone agricultural wastes

Somaia G. Mohammad et al.

Summary: This study focuses on the preparation and application of nanoporous activated carbons derived from peach stones for the removal of imidacloprid pesticide from aqueous solutions. The activated carbons exhibited high removal efficiency and adsorption capacity, with a mesoporous structure observed in PSAC 500. The adsorption mechanism was inferred to be attributed to physisorption via hydrogen bonding and pi-pi stacking, with successful regeneration and reuse demonstrated for three cycles.

CHEMICAL ENGINEERING COMMUNICATIONS (2021)

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Article Food Science & Technology

Application of chitosan-based apple peel polyphenols edible coating on the preservation of strawberry (Fragaria ananassa cv Hongyan) fruit

Asad Riaz et al.

Summary: The study found that CS-APP composite coatings significantly reduced weight loss and decay of strawberries, while increasing total soluble solids content and acidity. Among them, the CS-APP2 treatment group extended the postharvest life of strawberries while maintaining fruit quality.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Food Science & Technology

Use of Pulsed Electric Field as a Low-Temperature and High-Performance Green Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves

Vasileios M. Pappas et al.

Summary: This study evaluated the extraction of polyphenols from olive leaves using pulsed electric field technique, with the best results observed for aqueous ethanol, showing a 31.85% increase in total polyphenols.

BEVERAGES (2021)

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Article Food Science & Technology

Enhancement of Polyphenols Recovery from Rosa canina, Calendula officinalis and Castanea sativa Using Pulsed Electric Field

Achillia Lakka et al.

Summary: This study evaluated the Pulsed Electric Field (PEF) technique for extracting polyphenols from Rosa canina, Calendula officinalis, and Castanea sativa plants. The results showed that applying a moderate to high electric field intensity can significantly increase the extraction of polyphenols from these plants, particularly in Rosa canina fruits.

BEVERAGES (2021)

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Article Agriculture, Multidisciplinary

IntelligentpHindicator films containing anthocyanins extracted from blueberry peel for monitoring tilapia fillet freshness

Ce Shi et al.

Summary: Two pH-indicator films were developed to monitor fish freshness by observing the visual color changes correlated with the freshness of tilapia fillets in experiments.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

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Article Chemistry, Applied

A chemical valorisation of melon peels towards functional food ingredients: Bioactives profile and antioxidant properties

Ricardo Gomez-Garcia et al.

Summary: The study aimed to characterize the bioactive compounds and antioxidant activity of inodorus melon peels, which were found to be rich in nutrients and bioactive substances, showing potential for development of novel functional products in response to the growing market demand for safe and healthy food products.

FOOD CHEMISTRY (2021)

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Article Engineering, Environmental

Preparation and Characterization of Colorimetric Indicator Films Based on Chitosan/Polyvinyl Alcohol and Anthocyanins from Agri-Food Wastes

Cristiane Capello et al.

Summary: This study compared the effects of anthocyanins extracted from different plants on the properties of colorimetric indicator films, finding that anthocyanins from purple sweet potato peels had a greater impact on thickness and thermal stability, while jabuticaba peel could be an interesting material for manufacturing colorimetric indicator films.

JOURNAL OF POLYMERS AND THE ENVIRONMENT (2021)

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Article Biochemistry & Molecular Biology

Potato By-Products as a Source of Natural Chlorogenic Acids and Phenolic Compounds: Extraction, Characterization, and Antioxidant Capacity

Nicolas Joly et al.

Summary: The study examined the total phenolic compounds (TPC) and chlorogenic acids content in potato by-product extracts using different hydro alcoholic solvents and extraction methods. It found that heating-assisted extraction increased the TPC content significantly, and unpeeled potatoes had higher TPC levels with accumulation in the skin tissue. The concentration of chlorogenic acids, especially 5-CQA, was highest in methanol-extracted potato peels, with further improvement with heating-assisted extraction. The antioxidant capacity of the potato by-product extracts was found to be high, indicating the potential use of TPC as an indicator for the antioxidant properties of potato by-products.

MOLECULES (2021)

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Article Chemistry, Applied

Phenolic composition, antioxidant capacity and physical characterization of ten blackcurrant (Ribes nigrum) cultivars, their juices, and the inhibition of type 2 diabetes and inflammation biochemical markers

Rebecca Kowalski et al.

Summary: The study examined the phenolic composition, antioxidant capacity, and physical characteristics of 10 blackcurrant cultivars and their juices, as well as their enzymatic inhibition properties against markers for T2 diabetes and inflammation. Differences in nutrient content and antioxidant capacity were observed among the cultivars, with all juices showing favorable inhibition of enzymes related to diabetes and inflammation.

FOOD CHEMISTRY (2021)

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Article Engineering, Chemical

Use natural deep eutectic solvents as efficient green reagents to extract procyanidins and anthocyanins from cranberry pomace and predictive modeling by RSM and artificial neural networking

Mohammed Alrugaibah et al.

Summary: This research demonstrates that new non-aqueous organic solvents can effectively extract procyanidins and anthocyanins from cranberry pomace, with NDES 2 and NDES 8 showing the highest extraction yields, respectively. Additionally, artificial neural networking is shown to be an alternative or better approach than response surface methodology for predictive modeling in this context.

SEPARATION AND PURIFICATION TECHNOLOGY (2021)

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Article Biochemistry & Molecular Biology

Development of active packaging film from sodium alginate/carboxymethyl cellulose containing shallot waste extracts for anti-browning of fresh-cut produce

P. Thivya et al.

Summary: The study aims to convert shallot onion wastes into active packaging and evaluate their anti-browning effect. The developed SA/CMC/SOWEs film showed better control on browning index in fresh-cut apple and potato.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Biochemistry & Molecular Biology

From mango by-product to food packaging: Pectin-phenolic antioxidant films from mango peels

Ana Carolina Barbosa Ribeiro et al.

Summary: The study aimed to prepare active films from pectin and polyphenol-rich extracts from mango peels. The methanolic extract showed better antioxidant and antibacterial properties, leading to lower water vapor permeability and higher antioxidant activity in the films. The developed films present a promising alternative for food packaging applications.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Chemistry, Multidisciplinary

Valuation of banana peel waste for producing activated carbon via NaOH and pyrolysis for methylene blue removal

Lana S. Maia et al.

Summary: This study shows that using banana peel waste to produce activated carbon is an effective method for removing methylene blue from water. The activated carbon exhibited a well-developed pore structure with a high adsorption capacity, especially at an initial concentration of 25 mg L-1, reaching a maximum adsorption capacity of 232.5 mg g(-1). The banana peel waste proves to be a promising resource for producing efficient adsorbents.

CARBON LETTERS (2021)

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Article Food Science & Technology

Recovery of Bioactive Compounds from Pomegranate (Punica granatum L.) Peel Using Pressurized Liquid Extraction

Paula Garcia et al.

Summary: The study demonstrates that Pressurized Liquid Extraction (PLE) is an effective method for recovering bioactive compounds from fruit by-products, resulting in pomegranate peel extract with maximum total phenolic content and antimicrobial activity. Under optimal conditions, extracts with high TPC and punicalagin content can be obtained, but the efficacy of punicalagin recovery may need further improvement.

FOODS (2021)

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Article Chemistry, Applied

Co-pigmentation of anthocyanins extracted from sour cherry (Prunus cerasus L.) with some organic acids: Color intensity, thermal stability, and thermodynamic parameters

Shahrbanu Molaeafard et al.

Summary: This study investigated the co-pigmentation reactions of anthocyanins in sour cherry with various acids at different concentrations and temperatures. It was found that the strongest co-pigmentation reactions occurred at 960 mg/L concentration of tannic acid, with the greatest stability observed at high temperatures for tannic and caffeic acids.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Recovery of hesperidin and narirutin from waste Citrus unshiu peel using subcritical water extraction aided by pulsed electric field treatment

Hee-Jeong Hwang et al.

Summary: This study demonstrated the potential of combining pulsed electric field (PEF) and subcritical water extraction (SWE) for enhancing the extraction of flavonoids from Citrus unshiu peel by-products. The concentrations of hesperidin and narirutin increased with PEF treatment time, and the combination of specific PEF and SWE parameters resulted in the highest extraction yields. PEF treatment increased the amounts of hesperidin and narirutin extracted by 22.1% and 33.6%, respectively.

FOOD SCIENCE AND BIOTECHNOLOGY (2021)

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Article Biochemistry & Molecular Biology

Ultrasound-Assisted Extraction of Carotenoids from Carrot Pomace and Their Optimization through Response Surface Methodology

Muhammad Umair et al.

Summary: Ultrasound-assisted extraction (UAE) was more productive than conventional techniques for extracting carotenoids from carrot pomace under optimal conditions. The study found that the best extraction parameters were a combination of specific extraction time, temperature, and ethanol concentration, with insignificant correlation between predicted and experimental values.

MOLECULES (2021)

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Article Green & Sustainable Science & Technology

Supercritical fluid extraction of oleoresin from Capsicum annuum industrial waste

Ana Carolina Fornereto Soldan et al.

Summary: This study aimed to explore the potential of supercritical fluid extraction (SFE) to obtain oleoresin from Capsicum annuum pepper (Jalapeno) industrial waste. The results showed that temperature variation and the addition of cosolvent significantly increased the extracted mass of oleoresin, while pressure did not have a significant effect. The extracted compounds contained bioactive components but showed no significant antioxidant activity. Economic assessment indicated that SFE of oleoresin from the studied industrial waste can be profitable.

JOURNAL OF CLEANER PRODUCTION (2021)

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Article Food Science & Technology

New concept of fortified yogurt formulation with encapsulated carrot waste extract

Vanja Seregelj et al.

Summary: The high consumption of yogurt worldwide has led to the opportunity to design a new concept of fermented dairy products fortified with bioactive components like carotenoids; encapsulated carotenoids significantly enhanced the antioxidant activity of yogurt and could be used to develop fortified yogurt with high nutritional properties.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

Application of deep eutectic solvents as a green and biodegradable media for extraction of anthocyanin from black carrots

Duygu Aslan Turker et al.

Summary: This study aimed to extract anthocyanins from natural sources using deep eutectic solvents (DESs) and ultrasound-assisted extraction (UAE), proving to be a sustainable, effective, and green approach. Citric acid was chosen as the most promising hydrogen bond donor, with all tested DESs showing high biodegradability.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Engineering, Chemical

Ultrasound-assisted pressurized liquid extraction of anthocyanins from Aronia melanocarpa pomace

Thalles Allan Andrade et al.

Summary: This study aimed to investigate the optimum conditions for ultrasonic-assisted pressurized liquid extraction of anthocyanins from Aronia melanocarpa pomace. Through optimization of pressure, temperature, ultrasound intensity, and solvent concentration, the total anthocyanin content extracted was increased by 19% at 80 degrees Celsius.

SEPARATION AND PURIFICATION TECHNOLOGY (2021)

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Article Food Science & Technology

Synergistic effect of Aloe gel (Aloe vera L.) and Lemon (Citrus Limon L.) peel extract edible coating on shelf life and quality of banana (Musa spp.)

Kaushik A. Jodhani et al.

Summary: The study found that using aloe gel and lemon peel extract as edible coating treatment can extend the shelf life of bananas, reduce fruit decay and weight loss, and maintain the content of vitamin C in bananas.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)

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Article Biochemistry & Molecular Biology

Olive Fruit and Leaf Wastes as Bioactive Ingredients for Cosmetics-A Preliminary Study

Maria de la Luz Cadiz-Gurrea et al.

Summary: This study aimed to develop high cosmetic value added Oleuropein-enriched extracts and demonstrated their strong antioxidant and bioactivity properties suitable for cosmetics. Compounds like Oleuropein and its derivatives were widely present in the extracts, showing different levels of activity. The study illustrates the potential of industrial byproducts as cosmetic ingredients.

ANTIOXIDANTS (2021)

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Article Chemistry, Applied

Encapsulation of betacyanins from the peel of red dragon fruit (Hylocereus polyrhizus L.) in alginate microbeads

Farahnaz Fathordoobady et al.

Summary: Red dragon fruit is a rich source of betalains compounds. In this study, mathematical models were used to predict the properties of alginate microspheres loaded with betacyanins extracted from red dragon fruit peel. The results show that the alginate microspheres effectively encapsulated betacyanins with improved storage stability and antioxidant properties, making them potential carriers for food colorant additives and oral delivery purposes.

FOOD HYDROCOLLOIDS (2021)

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Article Food Science & Technology

Determination of total phenolic, flavonoid, carotenoid, and mineral contents in peel, flesh, and seeds of pumpkin (Cucurbita maxima)

Ashiq Hussain et al.

Summary: Pumpkin is an important vegetable with potential for medicinal and functional food use. The peel, flesh, and seeds of pumpkin contain valuable phytochemicals and minerals, with seeds being a particularly good source of zinc. Pumpkin flesh has high carotenoid content, while seeds have higher phenolics and flavonoids.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Food Science & Technology

Novel food colorants from tomatoes: Stability of carotenoid-containing chromoplasts under different storage conditions

Claudio Lombardelli et al.

Summary: This study investigated the storability of carotenoid-containing chromoplasts from unsold tomatoes as a novel natural food colorant, showing that the chromoplasts had lower pigment degradation rates and better colorimetric parameters compared to free carotenoid-based extracts under different storage conditions. The results demonstrated that a tailored enzymatic-assisted extraction allowed for the recovery of stable natural red-orange pigments better preserved by their chromoplast envelop.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Review Biochemistry & Molecular Biology

Biological Properties and Applications of Betalains

Izabela Sadowska-Bartosz et al.

Summary: Betalains are water-soluble pigments found in plants and mushrooms, with different types such as betacyanins and betaxanthins. Betacyanins, with betanin as a common example, are commonly used in the food industry. Betalains not only possess antioxidant properties, but also have wide applications in the food industry and other fields.

MOLECULES (2021)

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Article Biochemistry & Molecular Biology

Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material

Mia Kurek et al.

Summary: Adding blackcurrant pomace powder enhances the functional properties of films, but results in increased water vapor permeability and moisture content, decreased mechanical properties, and reduced degradation temperatures. Additionally, antioxidant activity, color, and stability are also affected.

MOLECULES (2021)

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Article Food Science & Technology

Food by-products and food wastes: are they safe enough for their valorization?

Barbara Socas-Rodriguez et al.

Summary: The valorization of food by-products into edible materials is an important strategy for reducing food waste, but safety assurance is crucial. Safety evaluation studies should include assessments of physicochemical and microbiological aspects, as well as testing for toxic contaminants. The lack of specific legislation regulating the safety and suitability of new products complicates the evaluation of results and the guarantee of consumer safety.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Green & Sustainable Science & Technology

Valorized Food Processing By-Products in the EU: Finding the Balance between Safety, Nutrition, and Sustainability

Madhura Rao et al.

Summary: Food businesses in the European Union are transitioning to a circular way of operating to prepare for a carbon-neutral future. They are considering the value and potential risks of using by-products in human consumption, weighing nutritional benefits against safety risks, and exploring ways to gain consumer acceptance and compliance with food safety legislation.

SUSTAINABILITY (2021)

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Article Nanoscience & Nanotechnology

Avocado Peels and Seeds: Processing Strategies for the Development of Highly Antioxidant Bioplastic Films

Danila Merino et al.

Summary: Research indicates that a combination of hydrolysis, plasticization, and pectin blending is essential for obtaining materials with competitive mechanical properties, excellent oxygen barrier properties, high antioxidant activity, biodegradability, and migration of components in TENAX suitable for food contact applications. The materials prepared with APSs are advantageous for industrial waste valorization, as they utilize the entire avocado wastes for bioplastic production without further separation processes.

ACS APPLIED MATERIALS & INTERFACES (2021)

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Article Food Science & Technology

Extraction of Antioxidant Compounds from Blueberry Fruit Waste and Evaluation of Their In Vitro Biological Activity in Human Keratinocytes (HaCaT)

Tomasz Piechowiak et al.

Summary: The study aimed to investigate the biological properties of an extract obtained from blueberry fruit waste, showing high antioxidant activity and protection against oxidative stress. The results will serve as a basis for further research on producing diet supplements and functional foods with increased antioxidant activity using the extract. Additionally, the study contributes to the sustainable idea of utilizing waste material more efficiently.

FOOD ANALYTICAL METHODS (2021)

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Article Chemistry, Applied

Effect of date fruit waste extract as an antioxidant additive on the properties of active gelatin films

Vengatesan M. Rangaraj et al.

Summary: The study utilized date-fruit syrup waste extract as an antioxidant additive to develop active gelatin films with enhanced food preservation properties. The results showed that the gelatin films containing DSWE significantly inhibited oil oxidation and prolonged the shelf life of food products.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Physicochemical properties and tenderness analysis of bovine meat using proteolytic enzymes extracted from pineapple (Ananas comosus) and jackfruit (Artocarpus heterophyllus) by-products

Aizi Nor Mazila Ramli et al.

Summary: This study investigates the use of pineapple and jackfruit by-products as meat tenderizers, showing that they effectively improve the tenderization of tough muscle in beef without compromising quality parameters, and are well accepted by consumers. The findings suggest that bromelain and A. heterophyllus protease extracts from these by-products could serve as natural and effective meat tenderizers, contributing significantly to the agricultural processing industry.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Food Science & Technology

Vegetable oils as green solvents for carotenoid extraction from pumpkin (Cucurbita argyrosperma Huber) byproducts: Optimization of extraction parameters

Ruben Portillo-Lopez et al.

Summary: This study demonstrated the use of vegetable oils as green solvents for carotenoid extraction from pumpkin pulp waste. By optimizing the extraction process parameters, the highest carotenoid extraction yield was achieved with canola oil at specific conditions. The enriched carotenoid oil obtained from this method could be used as a functional ingredient in various products.

JOURNAL OF FOOD SCIENCE (2021)

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Article Biochemistry & Molecular Biology

Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses

Aleksandra Purkiewicz et al.

Summary: The study compared the antioxidant activity, phenolic and flavonoid content, as well as lipophilic pigments in homemade and marketed fruit and vegetable whey beverages and mousses. Results showed that homemade products generally had higher antioxidant activity and compound content than the marketed ones, and the values varied depending on the composition of the products.

MOLECULES (2021)

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Article Chemistry, Multidisciplinary

Application of an Ultrasound-Assisted Extraction Method to Recover Betalains and Polyphenols from Red Beetroot Waste

Ganwarige Sumali N. Fernando et al.

Summary: This study focused on the recovery of betalains and polyphenols from red beetroot and juice industry waste, finding that ultrasound-assisted extraction was more effective in extracting betalains and polyphenols from dried pulp.

ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2021)

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Article Chemistry, Multidisciplinary

Multifunctional Ingredient from Aqueous Flavonoidic Extract of Yellow Onion Skins with Cytocompatibility and Cell Proliferation Properties

Stefania Adelina Milea et al.

Summary: The study developed a sustainable solution for managing onion skin by-products, focusing on designing ingredients with multifunctional activities and utilizing green solvent aqueous extraction. The resulting powders showed satisfactory phytochemical content, good stability during storage, and compatibility with cell proliferation. Furthermore, confocal microscopy revealed the distribution of bioactive compounds within the powders' biopolymeric matrices, and in vitro digestion showed stable release and controlled release of flavonoids in the intestinal phase.

APPLIED SCIENCES-BASEL (2021)

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Article Food Science & Technology

Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films

Mouluda Sohany et al.

Summary: In this research, pH-sensitive films were prepared using purple-fleshed sweet potato starch and sweet potato peel, and commercial purple sweet potato anthocyanin was incorporated into the films. The addition of anthocyanin resulted in increased thickness, water solubility, and swelling degree, as well as decreased tensile strength and tensile modulus but increased elongation at break of the films. The films showed the fastest color migration in acidic conditions and successfully monitored chicken freshness.

FOODS (2021)

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Article Food Science & Technology

Recovery of Bioactive Compounds from Strawberry (Fragaria x ananassa) Pomace by Conventional and Pressurized Liquid Extraction and Assessment Their Bioactivity in Human Cell Cultures

Milda Pukalskiene et al.

Summary: This study compared conventional and novel extraction methods for recovering bioactive compounds from strawberry pomace, evaluating their composition and bioactivities. The results showed that extracts from novel extraction methods demonstrated strong antioxidant activity and cellular protection.

FOODS (2021)

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Article Engineering, Chemical

Evaluation of Pulsed Electric Field Polyphenol Extraction from Vitis vinifera, Sideritis scardica and Crocus sativus

Achillia Lakka et al.

Summary: The application of pulsed electric field (PEF) was effective in enhancing the recovery of polyphenols from Sideritis scardica, Crocus sativus, and Vitis vinifera, with lower electric field intensities proving to be more effective. Significant increases in total polyphenol content were achieved under optimal electric field intensities for each plant tested, along with specific increases in individual polyphenolic compounds.

CHEMENGINEERING (2021)

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Article Multidisciplinary Sciences

Fast Orange Peel-Mediated Synthesis of Silver Nanoparticles and Use as Visual Colorimetric Sensor in the Selective Detection of Mercury(II) Ions

Abdulmalik Aminu et al.

Summary: This study presents the green synthesis of silver nanoparticles using orange peel extract and investigates the effects of different factors on the synthesis process. The AgNPs exhibit high sensitivity and selectivity for detecting mercury(II) ions in water, with a detection limit of 1.24 x 10(-6) mol/L. The method demonstrates potential for practical application in water quality monitoring.

ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING (2021)

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Article Food Science & Technology

Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae

Fan Yang et al.

FOOD SCIENCE AND TECHNOLOGY (2020)

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Article Food Science & Technology

Tamarindus indica L. Seed: Optimization of Maceration Extraction Recovery of Tannins

Aleksandra Cvetanovic et al.

FOOD ANALYTICAL METHODS (2020)

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Article Food Science & Technology

Microwave-Assisted Extraction and Ultrasound-Assisted Extraction of Bioactive Compounds from Grape Pomace

Cassiano Brown da Rocha et al.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2020)

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Article Food Science & Technology

Application of vegetable concentrates and powders in coloured pasta production

Aldona Sobota et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)

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Article Food Science & Technology

Quantification of flavonoids, total phenols and antioxidant properties of onion skin: a comparative study of fifteen Indian cultivars

Narashans Alok Sagar et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)

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Article Chemistry, Applied

Utilization of internal waste fluffy portion of Cucurbita maxima for extraction of ss-carotene pigment

Anshu Sharma et al.

PIGMENT & RESIN TECHNOLOGY (2020)

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Article Spectroscopy

Biocompatible film sensors containing red radish extract for meat spoilage observation

Kasitnun Chayavanich et al.

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2020)

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Article Plant Sciences

Anthocyanin content, bioactive compounds and physico-chemical characteristics of potential new strawberry cultivars rich in-anthocyanins

Mongkon Sirijan et al.

Journal of Berry Research (2020)

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Article Multidisciplinary Sciences

Potential application of waste fruit peels (orange, yellow lemon and banana) as wide range natural antimicrobial agent

Muhammed Saleem et al.

JOURNAL OF KING SAUD UNIVERSITY SCIENCE (2020)

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Article Food Science & Technology

Prediction of total phenolics, anthocyanins and antioxidant capacity of blackberry (Rubus sp.), blueberry (Vaccinium sp.) and jaboticaba (Plinia cauliflora (Mart.) Kausel) skin using colorimetric parameters

Thais Caroline Buttow Rigolon et al.

FOOD SCIENCE AND TECHNOLOGY (2020)

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Article Green & Sustainable Science & Technology

Turning Agri-Food Cooperative Vegetable Residues into Functional Powdered Ingredients for the Food Industry

Claudia Bas-Bellver et al.

SUSTAINABILITY (2020)

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Article Food Science & Technology

Antioxidant activities of mandarin (Citrus unshiu) peel pectin films containing sage (Salvia officinalis) leaf extract

Hee-Seon Han et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)

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Article Engineering, Chemical

Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing

Varvara Andreou et al.

JOURNAL OF FOOD ENGINEERING (2020)

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Article Engineering, Chemical

Enhanced process integration for the extraction, concentration and purification of di-acylated cyanidin from red cabbage

Jesus Antonio Valencia-Arredondo et al.

SEPARATION AND PURIFICATION TECHNOLOGY (2020)

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Article Polymer Science

Cucumis metuliferusFruit Extract Loaded Acetate Cellulose Coatings for Antioxidant Active Packaging

Marina Patricia Arrieta et al.

POLYMERS (2020)

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Article Chemistry, Applied

Development of antioxidant edible films based on mung bean protein enriched with pomegranate peel

Maryam Moghadam et al.

FOOD HYDROCOLLOIDS (2020)

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Article Food Science & Technology

Recovery of lycopene from industrially derived tomato processing by-products by pulsed electric fields-assisted extraction

G. Pataro et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)

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Article Green & Sustainable Science & Technology

Valorization of Banana and Red Beetroot Peels: Determination of Basic Macrocomponent Composition, Application of Novel Extraction Methodology and Assessment of Biological Activity In Vitro

Danijela Seremet et al.

SUSTAINABILITY (2020)

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Article Agriculture, Multidisciplinary

Metabolic Engineering of Escherichia coli for de Novo Production of Betaxanthins

Yanan Hou et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

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Article Materials Science, Multidisciplinary

HPLC with Fluorescence Detection for Determination of Bisphenol A in Canned Vegetables: Optimization, Validation and Application to Samples from Portuguese and Spanish Markets

Fernanda Vilarinho et al.

COATINGS (2020)

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Article Food Science & Technology

Evaluation and optimization of microwave-assisted extraction of bioactive compounds from eggplant peel by-product

Mahsa Doulabi et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)

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Article Chemistry, Applied

Development of antioxidant, antimicrobial and ammonia-sensitive films based on quaternary ammonium chitosan, polyvinyl alcohol and betalains-rich cactus pears (Opuntia ficus-indica) extract

Xiyu Yao et al.

FOOD HYDROCOLLOIDS (2020)

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Article Agricultural Engineering

Process optimization of microwave-assisted extraction of bioactive molecules from avocado seeds

Rafael G. Araujo et al.

INDUSTRIAL CROPS AND PRODUCTS (2020)

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Article Biochemistry & Molecular Biology

Simultaneous extraction optimization and characterization of pectin and phenolics from sour cherry pomace

Saeid Hosseini et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Food Science & Technology

Green Extraction Methods for Extraction of Polyphenolic Compounds from Blueberry Pomace

Ante Loncaric et al.

FOODS (2020)

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Article Agronomy

Exploitation of Kiwi Juice Pomace for the Recovery of Natural Antioxidants through Microwave-Assisted Extraction

Katya Carbone et al.

AGRICULTURE-BASEL (2020)

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Article Food Science & Technology

Study on optimization of ultrasonic assisted extraction of phenolic compounds from rye bran

Maryam Iftikhar et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

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Review Engineering, Chemical

Antioxidant Molecules from Plant Waste: Extraction Techniques and Biological Properties

Cynthia E. Lizarraga-Velazquez et al.

PROCESSES (2020)

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Article Agricultural Engineering

Activated carbon derived from waste tangerine seed for the high-performance adsorption of carbamate pesticides from water and plant

Yue Wang et al.

BIORESOURCE TECHNOLOGY (2020)

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Article Biotechnology & Applied Microbiology

Enhancement of phenolic antioxidants in industrial apple waste by fermentation with Aspergillus spp.

Zehra Gulsunoglu et al.

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2020)

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Article Engineering, Environmental

Novel bioadsorbents based on date pits for organophosphorus pesticide remediation from water

Siham S. Hassan et al.

JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING (2020)

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Article Biochemistry & Molecular Biology

Starch-based antimicrobial films functionalized by pomegranate peel

Amjad Ali et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

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Article Biochemistry & Molecular Biology

Optimization and characterization of pectin extracted from sour orange peel by ultrasound assisted method

Seyed Saeid Hosseini et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

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Article Biochemistry & Molecular Biology

Active edible films of methylcellulose with extracts of green apple (Granny Smith) skin

Eliana Matta et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

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Article Chemistry, Applied

Characterization and quantification of individual betalain and phenolic compounds in Mexican and Spanish prickly pear (Opuntia ficus-indica L. Mill) tissues: A comparative study

Tomas Garcia-Cayuela et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2019)

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Article Chemistry, Physical

Extraction of bioactive compounds from feijoa (Acca sellowiana (O. Berg) Burret) peel by low and high-pressure techniques

Pedro Henrique Santos et al.

JOURNAL OF SUPERCRITICAL FLUIDS (2019)

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Article Food Science & Technology

Ultrasound assisted extraction of bioactive compounds from pomegranate (Punica granatum L.) peel

Parvin Sharayei et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Article Biochemistry & Molecular Biology

Supercritical Fluid Extraction of Carotenoids from Vegetable Waste Matrices

Micael de Andrade Lima et al.

MOLECULES (2019)

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Article Microbiology

Volatile Molecule Profiles and Anti-Listeria monocytogenes Activity of Nisin Producers Lactococcus lactis Strains in Vegetable Drinks

Lorenzo Siroli et al.

FRONTIERS IN MICROBIOLOGY (2019)

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Article Biotechnology & Applied Microbiology

Enhanced production and identification of antioxidants in in vitro cultures of the cacti Mammillaria candida and Turbinicarpus laui

Antonio Reyes-Martinez et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2019)

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Article Chemistry, Applied

Effect of pomegranate (Punica granatum L.) peel powder on the antioxidant and antimicrobial properties of fish gelatin films as active packaging

Z. A. Nur Hanani et al.

FOOD HYDROCOLLOIDS (2019)

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Article Food Science & Technology

Eggplant peel as a high potential source of high methylated pectin: Ultrasonic extraction optimization and characterization

Milad Kazemi et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Article Chemistry, Multidisciplinary

Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits

Francesca Venturi et al.

APPLIED SCIENCES-BASEL (2019)

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Article Food Science & Technology

Comparison of protective supports and antioxidative capacity of two bio-based films with revalorised fruit pomaces extracted from blueberry and red grape skin

Mia Kurek et al.

FOOD PACKAGING AND SHELF LIFE (2019)

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Article Chemistry, Applied

Combined impacts of zein coating enriched with methanolic and ethanolic extracts of sour orange peel and vacuum packing on the shelf life of refrigerated rainbow trout

Mahsa Mayeli et al.

FLAVOUR AND FRAGRANCE JOURNAL (2019)

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Article Biochemistry & Molecular Biology

Valorization of Carob Fruit Residues for the Preparation of Novel Bi-Functional Polyphenolic Coating for Food Packaging Applications

Vlasios Goulas et al.

MOLECULES (2019)

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Review Plant Sciences

Advances in the members and biosynthesis of chlorophyll family

N. W. Qiu et al.

PHOTOSYNTHETICA (2019)

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Article Food Science & Technology

Valorization of apple waste for active packaging: multicomponent polyhydroxyalkanoate coated nanopapers with improved hydrophobicity and antioxidant capacity

Leire Urbina et al.

FOOD PACKAGING AND SHELF LIFE (2019)

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Article Biotechnology & Applied Microbiology

Preparation and characterization of pectin fraction from pineapple peel as a natural plasticizer and material for biopolymer film

Pattrathip Rodsamran et al.

FOOD AND BIOPRODUCTS PROCESSING (2019)

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Article Chemistry, Applied

Antioxidant films from mango kernel components

Pedro E. F. Melo et al.

FOOD HYDROCOLLOIDS (2019)

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Review Biochemistry & Molecular Biology

Green Chemistry Extractions of Carotenoids from Daucus carota L.-Supercritical Carbon Dioxide and Enzyme-Assisted Methods

Natalia Miekus et al.

MOLECULES (2019)

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Article Agronomy

Effect of fresh-cut apples fortification with lycopene microspheres, revalorized from tomato by-products, during shelf life

Gines Benito Martinez-Hernandez et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2019)

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Article Biotechnology & Applied Microbiology

Lipases obtained from orange wastes: Commercialization potential and biochemical properties of different varieties and fractions

Clarissa Hamaio Okino-Delgado et al.

BIOTECHNOLOGY PROGRESS (2019)

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Article Biochemistry & Molecular Biology

Antioxidant and Potentially Anti-Inflammatory Activity of Anthocyanin Fractions from Pomace Obtained from Enzymatically Treated Raspberries

Urszula Szymanowska et al.

ANTIOXIDANTS (2019)

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Article Biotechnology & Applied Microbiology

Optimizing textile dye removal by activated carbon prepared from olive stones

Mohammad A. Al-Ghouti et al.

ENVIRONMENTAL TECHNOLOGY & INNOVATION (2019)

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Article Food Science & Technology

Sequential extraction of phenolics and pectin from mango peel assisted by ultrasound

Bruna Barbara Valero Guandalini et al.

FOOD RESEARCH INTERNATIONAL (2019)

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Article Food Science & Technology

Influence of different types of acids and pH in the recovery of bioactive compounds in Jabuticaba peel (Plinia cauliflora)

D. F. Q. Barros Helena et al.

FOOD RESEARCH INTERNATIONAL (2019)

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Article Food Science & Technology

Microencapsulated Brazil nut (Bertholletia excelsa) cake extract powder as an added-value functional food ingredient

Suellen Gomes et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Article Food Science & Technology

Antioxidant fortification of yogurt with red cactus pear peel and its mucilage

Paola Hernandez-Carranza et al.

CYTA-JOURNAL OF FOOD (2019)

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Article Biochemistry & Molecular Biology

Bioactive Compounds and Antioxidant Activity of Mango Peel Liqueurs (Mangifera indica L.) Produced by Different Methods of Maceration

Emanuela Monteiro Coelho et al.

ANTIOXIDANTS (2019)

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Article Food Science & Technology

Anthocyanin profile, color and antioxidant activity of blueberry (Vaccinium ashei) juice as affected by thermal pretreatment

Lingli Zhang et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2019)

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Article Biotechnology & Applied Microbiology

Pressurized liquid extraction applied for the recovery of phenolic compounds from beetroot waste

Heloisa Fabian Battistella Lasta et al.

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2019)

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Article Chemistry, Applied

Novel approaches mediated by tailor-made green solvents for the extraction of phenolic compounds from agro-food industrial by-products

Maria de los Angeles Fernandez et al.

FOOD CHEMISTRY (2018)

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Article Food Science & Technology

Antioxidant activity enhancement of biodegradable film as active packaging utilizing crude extract from durian leaf waste

Wai-Yee Joanne Kam et al.

FOOD CONTROL (2018)

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Article Food Science & Technology

Effect of solvents on polyphenol recovery and antioxidant activity of isolates of Asparagus Officinalis roots from Chinese and New Zealand cultivars

Hongxia Zhang et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)

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Article Green & Sustainable Science & Technology

Biowaste-to-biomethane or biowaste-to-energy? An LCA study on anaerobic digestion of organic waste

Filomena Ardolino et al.

JOURNAL OF CLEANER PRODUCTION (2018)

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Review Chemistry, Physical

Industrial Applications of Enzymes: Recent Advances, Techniques, and Outlooks

Jordan Chapman et al.

CATALYSTS (2018)

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Article Food Science & Technology

Utilization of mango peel extracts on the biodegradable films for active packaging

A. Nor Adilah et al.

FOOD PACKAGING AND SHELF LIFE (2018)

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Article Food Science & Technology

Effect of Dipping Pre-treatment with Unripe Grape Juice on Dried Golden Delicious Apple Slices

Federica Tinello et al.

FOOD AND BIOPROCESS TECHNOLOGY (2018)

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Article Engineering, Chemical

Encapsulation of anthocyanin-rich extract from blackberry residues by spray-drying, freeze-drying and supercritical antisolvent

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