http://ssu.ac.ir/cms/fileadmin/user_upload/Mtahghighat/tfood/ARTICLES/koliat/Natural_products_as_antimicrobial_agents.pdf

Natural products as antimicrobial agents

https://boa.unimib.it/retrieve/handle/10281/70698/104922/1-s2.0-S0959652613007440-main.pdf

Current options for the valorization of food manufacturing waste: 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.

Natural bioactive compounds include a broad diversity of structures and functionalities that provide an excellent pool of molecules for the production of nutraceuticals, functional foods, and food additives. Some of those compounds can be found in nature at high concentration such as polyphenols but others can only be found at very low levels, so that massive harvesting is needed to obtain sufficient amounts, and their structural diversity and complexity make chemical synthesis unprofitable. The inherent difficulties in screening and producing these compounds have led to the development of advanced technologies. The commonly used methods for their extraction are the conventional liquid–liquid or solid–liquid extraction and the advanced include pressurized-liquid extraction, subcritical and supercritical extractions, and microwave- and ultrasound-assisted extractions. In addition, these extraction techniques have been improved with previous steps (enzyme-and instant controlled pressure drop-assisted extractions) which help to release the compounds from the matrix. These technologies could provide in the next few years an innovative approach to increase the production of specific compounds for use as nutraceuticals or as ingredients in the design of functional foods.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12005

Technologies for Extraction and Production of Bioactive Compounds to be Used as Nutraceuticals and Food Ingredients: An Overview

http://sgpwe.izt.uam.mx/files/users/uami/jaislocr/QUIMICA_DE_ALIMENTOS/potencial_de_pigmentos_frutas_exoticas.pdf

Agro-industrial potential of exotic fruit byproducts as a source of food additives

Fresh-cut fruit consumption is increasing due to the rising public demand for convenience and awareness of fresh-cut fruit's health benefits. The entire tissue of fruits and vegetables is rich in bioactive compounds, such as phenolic compounds, carotenoids, and vitamins. The fresh-cut fruit industry deals with the perishable character of its products and the large percentage of byproducts, such as peels, seeds, and unused flesh that are generated by different steps of the industrial process. In most cases, the wasted byproducts can present similar or even higher contents of antioxidant and antimicrobial compounds than the final produce can. In this context, this hypothesis article finds that the antioxidant enrichment and antimicrobial protection of fresh-cut fruits, provided by the fruit's own byproducts, could be possible.

/pdf/antioxidant-enrichment-and-antimicrobial-protection-of-fresh-2446jppytd.pdf

Antioxidant enrichment and antimicrobial protection of fresh-cut fruits using their own byproducts: looking for integral exploitation.

Byproducts of fruit processing could have higher content of phenolic compounds that can act as antimicrobial and antioxidant agents. In this context, the main objective of this study was to obtain extracts from peel, seed, and unused flesh of Haden, Ataulfo and Tommy Atkins mango varieties, in order to measure their antioxidant and antimicrobial properties. The extraction was performed using different methods, such as methanolic-polar, methanolic-non-polar, ethanolic-polar, ethanolic-non-polar and water infusion. The total phenolic content of the ethanolic-non-polar extract from seed of mango Haden showed 875.06 mg/g, DPPH EC50: 0.04 mg/mL, cau-sing a 100 % inhibition of bacteria pathogens applying 25 mg/mL and inhibition of 89.78 % against Alternaria applying 6.25 mg/mL. The flesh always showed the lowest content and bioactivity of the tested parameters. These results demonstrate the antimicrobial and antioxidant potential uses of fruit byproducts as sources of bioactive compounds.

Antimicrobial and antioxidant properties of byproduct extracts of mango fruit

The effect of the application of ethanolic extract of “Haden” mango seeds to increase the antioxidant and antimicrobial capacity of fresh-cut mango flesh was evaluated. Phenolic HPLC analysis revealed that gallic acid was the major identified compound in the ethanolic extract (586.68 mg/g). Fresh-cut mango was treated for immersion within the ethanolic extract, packed and stored at 5℃ during 15 days. The content of phenolic compounds, antioxidant capacity and microbial growth of the treated mango were evaluated during the storage. Compared with the controls the treated fruit presented the highest content of the total phenolic (7.4 times), flavonoids (3.1 times), and antioxidant capacity DPPH·, TEAC and ORAC (2.9, 2.3 and 2.8 times, respectively), and showed a microbial reduction of 80% of mesophilic plate count and 97% of total molds. This study demonstrates the potential of phenolic compounds derived from mango seed as antimicrobials and antioxidants.

/pdf/antioxidant-enrichment-and-antimicrobial-protection-of-fresh-4scvswhrrx.pdf

Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Mango Applying Bioactive Extracts from Their Seeds By-Products

The aim of this study was to evaluate the antimicrobial and antioxidant potential of orange peel and seed extracts as additives to preserve quality of fresh-cut orange. Ethanolic extraction from seeds was fractionated in polar (PE) and non-polar (NPE) solvents, and essential oils from peels (PEO) were obtained. Total phenolics, flavonoids content, antioxidant activity, antifungal activity and antibacterial properties of the obtained extracts were evaluated. NPE showed the best response in phenolic content, antioxidant and antifungal activities, followed by the PE, while the PEO showed the lowest scores. NPE was selected and applied to fresh-cut orange. Treated fruit showed the highest values of total phenolic content (32.6 mg GAE/g), flavonoids (26.3 mg QE/g) and antioxidant activity (8,270 μmol TE/g) and the lowest mesophilic bacteria (1,854 CFU/g) and total moulds and yeast (3,435 CFU/g) growth compared to controls (6.7 mg GAE/g; 5.4 mg QE/g; 1,836 μmol TE/g; 2,848 CFU/g; 19,030 CFU/g, respectively). This work demonstrates the potential of seed by-products rich in antioxidant and antimicrobial compounds that can be used to preserve quality of fresh-cut oranges.

Violeta Vega-Vega

Papers

Agro-industrial potential of exotic fruit byproducts as a source of food additives

Antioxidant enrichment and antimicrobial protection of fresh-cut fruits using their own byproducts: looking for integral exploitation.

Antimicrobial and antioxidant properties of byproduct extracts of mango fruit

Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Mango Applying Bioactive Extracts from Their Seeds By-Products

Fresh-cut orange treated with its own seed by-products presented higher antioxidant capacity and lower microbial growth