The protection and controlled release of bioactive compounds at the right time and the right place can be implemented by encapsulation. Nanoencapsulation remains to be the one of the most promising technologies having the feasibility to entrap bioactive compounds. Nanoencapsulation of bioactive compounds has versatile advantages for targeted site-specific delivery and efficient absorption through cells. However, researches in the application of nanotechnology in the food industry have been very limited and there are only a few review articles that explored the nanoencapsulation technology. This review focuses on the various nanoencapsulation techniques such as emulsification, coacervation, inclusion, complexation nanoprecipitation, emulsification–solvent evaporation, and supercritical fluid for food ingredients. Drying techniques such as spray drying and freeze drying for stabilization of nanoparticles are also discussed. Current state of knowledge, limitations of these techniques, and recent trends are also discussed. Finally, safety and regulatory issues in the nanoencapsulation of bioactive compounds are also highlighted.

Nanoencapsulation Techniques for Food Bioactive Components: A Review

Fruits and vegetables are the most utilized commodities among all horticultural crops. They are consumed raw, minimally processed, as well as processed, due to their nutrients and health-promoting compounds. With the growing population and changing diet habits, the production and processing of horticultural crops, especially fruits and vegetables, have increased very significantly to fulfill the increasing demands. Significant losses and waste in the fresh and processing industries are becoming a serious nutritional, economical, and environmental problem. For example, the United Nations Food and Agriculture Organization (FAO) has estimated that losses and waste in fruits and vegetables are the highest among all types of foods, and may reach up to 60%. The processing operations of fruits and vegetables produce significant wastes of by-products, which constitute about 25% to 30% of a whole commodity group. The waste is composed mainly of seed, skin, rind, and pomace, containing good sources of potentially valuable bioactive compounds, such as carotenoids, polyphenols, dietary fibers, vitamins, enzymes, and oils, among others. These phytochemicals can be utilized in different industries including the food industry, for the development of functional or enriched foods, the health industry for medicines and pharmaceuticals, and the textile industry, among others. The use of waste for the production of various crucial bioactive components is an important step toward sustainable development. This review describes the types and nature of the waste that originates from fruits and vegetables, the bioactive components in the waste, their extraction techniques, and the potential utilization of the obtained bioactive compounds.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12330

Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization.

Relative solubility, stability, and absorptivity of lutein and β-carotene in organic solvents

Value-added chemicals from food supply chain wastes: State-of-the-art review and future prospects

Synthesis, characterization, swelling and drug release behavior of semi-interpenetrating network hydrogels of sodium alginate and polyacrylamide

Recent rapid growth of the world's population has increased food demands. This phenomenon poses a great challenge for food manufacturers in maximizing the existing food or plant resources. Nowadays, the recovery of health benefit bioactive compounds from fruit wastes is a research trend not only to help minimize the waste burden, but also to meet the intensive demand from the public for phenolic compounds which are believed to have protective effects against chronic diseases. This review is focused on polyphenolic compounds recovery from tropical fruit wastes and its current trend of utilization. The tropical fruit wastes include in discussion are durian (Durio zibethinus), mangosteen (Garcinia mangostana L.), rambutan (Nephelium lappaceum), mango (Mangifera indica L.), jackfruit (Artocarpus heterophyllus), papaya (Carica papaya), passion fruit (Passiflora edulis), dragon fruit (Hylocereus spp), and pineapple (Ananas comosus). Highlights of bioactive compounds in different parts of a tropical fruit are targeted primarily for food industries as pragmatic references to create novel innovative health enhancement food products. This information is intended to inspire further research ideas in areas that are still under-explored and for food processing manufacturers who would like to minimize wastes as the norm of present day industry (design) objective.

/pdf/current-trends-of-tropical-fruit-waste-utilization-4xxzksrzf0.pdf

Current trends of tropical fruit waste utilization

Avocado (Persiana americana Mill) belongs to the Lauraceae family. High level of lipids in the avocado pulp can be served as an important raw material for edible oil extraction. In the present study, the physicochemical properties of avocado oil extracted using subcritical CO2 extraction (SCO2) and ultrasound-assisted aqueous extraction (UAAE) were compared with the conventional solvent extraction. In comparison to solvent extraction, the oils extracted using SCO2 and UAAE were found to have higher iodine values, but lower slip melting points, free fatty acid contents and saponification values. Regardless of the extraction methods, the major fatty acids in avocado oils were oleic (40.73-42.72%) and palmitic (28.12-34.48%) acids whereas the major triacylglycerols in avocado oils were palmitoyl-dioleoyl-glycerol (POO; 22.48-23.01%) and palmitoyl-oleoyl-linoleoyl-glycerol (POL; 17.64-18.23%). SCO2 and UAAE are effective “solvent-free” methods to extract avocado oils and potentially other edible oils.

/pdf/comparison-of-subcritical-co2-and-ultrasound-assisted-4zekiwg28b.pdf

Comparison of subcritical CO2 and ultrasound-assisted aqueous methods with the conventional solvent method in the extraction of avocado oil

Supercritical fluids technology (SFT) is gaining significance application in the field of food and drug processing. Since supercritical fluid possess dual characteristic of gas and liquid, it exhibits outstanding extraction features such as high penetration ability and able to dissolve materials. To aid the design of processes including extraction, separation, purification, and synthesis, solubility data of compound of interest is required. In addition, with the solubility data, a more environmental friendly and productive operating condition can be resulted. However, there is lack of review that summarizes the method and correlation to gain this data. Thus, the review is accomplished to give concise discussion on the fundamental knowledge of solubility. This review will discuss the solubility measurement method, quantification method and mathematical correlation models for explaining the thermodynamic relationship of solubility.

/pdf/solubility-measurement-method-and-mathematical-modeling-in-4d7lfowjqg.pdf

Solubility measurement method and mathematical modeling in supercritical fluids

Effects of drying temperature on the chemical and physical properties of Musa acuminata Colla (AAA Group) leaves.

Dragon fruit (Hylocereus polyrhizus) peel is high in antioxidants and fiber; however, it is discarded during processing. In this study, changes in physico-chemical properties of dragon fruit peel after drum drying were determined. Ground dragon fruit peel was drum dried at 1 rpm with 2 bar steam pressure, then analyzed for physi- cal, chemical and functional properties. The betacyanin content was twofold higher in drum-dried powder (41.55 mg/g dm) than in a fresh sample (80.21 mg/g dm), yet up to 98.62% of the total phenolic content was retained with a 3.328 mg trolox/g dm reduction in the radical scavenging activity. The density of the powder was 0.1315 g/mL with 51.44% soluble in water. The functional properties deter- mined included water holding capacity (2.523 g water/g sample), oil holding capacity (3.565 g oil/g sample) and swelling capacity (6.233 mL/g). The results of this study indicate that drum-dried dragon fruit peel can be consid- ered to contain potentially functional ingredients.

Gun Hean Chong

Papers

Current trends of tropical fruit waste utilization

Comparison of subcritical CO2 and ultrasound-assisted aqueous methods with the conventional solvent method in the extraction of avocado oil

Solubility measurement method and mathematical modeling in supercritical fluids

Effects of drying temperature on the chemical and physical properties of Musa acuminata Colla (AAA Group) leaves.

Effect of Drum Drying on Physico-chemical Characteristics of Dragon Fruit Peel (Hylocereus polyrhizus)