Search Results (24)

This research analyzes the innovative development of carnauba wax coatings enriched with essential oils (EOs: lemon, orange, grapefruit, clove, oregano, and cinnamon) or fruit by-products (FBPs: avocado, tomato, carrot, orange, lemon, and grapefruit) to improve postharvest preservation of organic oranges and lemons. Six EOs and six FBPs were evaluated for total phenolic content (TPC) and in vitro antifungal activity against Penicillium digitatum. Based on results, grapefruit, oregano, and clove EOs were selected for lemons, while avocado, orange, and grapefruit FBPs were selected for oranges. An in vivo test at 20 °C for 15 days with carnauba wax coatings assessed antifungal performance. Clove EO and avocado FBP showed strong in vitro inhibition and consistent hyphal suppression (~100 and ~82%, respectively). In vivo, coatings with grapefruit EO and avocado FBP significantly reduced fungal decay and sporulation (~75%) in lemons and oranges, respectively. Coated fruits also retained weight losses by ~25% compared to uncoated ones. These findings suggest that phenolic-rich natural extracts, especially from agro-industrial residues like avocado peels, offer a promising and sustainable strategy for postharvest citrus disease control. Further studies should test coating effectiveness in large-scale trials under refrigeration combined with other preservation strategies. Full article

In recent years, the development of nutritionally enhanced foods with reduced environmental impact has gained significant importance. This study aimed to produce four types of tomato sauces: traditional, whole (including peels and seeds), traditional with added vegetables, and whole with added vegetables. The vegetables included in the latter two variations were pumpkin, carrot, basil, and oregano. The sauces were analyzed for various parameters, such as soluble solids content, viscosity, pH, reducing sugars, titratable acidity, color, sodium, calcium, potassium, magnesium content, total polyphenols, lycopene, beta-carotene, antioxidant activity, dietary fiber content, vitamin C, and volatile organic compounds. Results showed that whole tomato sauces had up to 80% more polyphenols (270.40 vs. 150.30 mg GAE/kg f.w.) and 30% higher DPPH antioxidant activity (87.07 vs. 66.96 µmol TE/100 g) compared to traditional sauces. Vegetable enrichment, particularly with pumpkin and carrot, significantly increased β-carotene levels (up to 68.67 mg/kg f.w.). Incorporating peels and seeds boosted the bioactive components, and adding vegetables provided an additional nutritional benefit. These findings highlight how waste recovery can contribute to the development of products with enhanced health benefits, offering a sustainable approach to food production. Full article

Domestic food waste and agro-industrial by-products (AIBPs) occurring throughout the food chain, including production, processing, and storage, have become a global sustainability concern. Interestingly, this waste and these by-products contain a significant amount of commercially vital bioactive compounds, including polyphenols and carotenoids. Remarkably, discarded by-products such as fruit and vegetable peels contain more bioactive compounds than edible pulp. Thus, valorizing this waste and these by-products for commercially vital bioactive products can solve their disposal problems and help alleviate climate change crises. Additionally, it can generate surplus revenue, significantly improving food production and processing economics. Interestingly, several bioactive extracts derived from citrus peel, carrot pomace, olive leaf, and grape seed are commercially available, highlighting the importance of agro-food waste and by-product valorization. Considering this background information, this review aims to provide holistic information on major AIBPs; recovery methods of bioactive compounds focusing on polyphenols, carotenoids, oligosaccharides, and pectin; microencapsulation of isolated bioactive for enhanced physical, chemical, and biological properties; and their commercial application. In addition, green extraction methods are discussed, which have several advantages over conventional extraction. The concept of the circular bio-economy approach, challenges in waste valorization, and future perspective are also discussed. Full article

Carrots, scientifically known as Daucus carota L., are among the most popular and widely consumed vegetables. They are used for cooking and juice production, both industrially and in households, resulting in large amounts of waste each year, mainly from the peel. The peels are rich in antioxidant compounds that can be used either as cosmetics or as food and feed additives. Therefore, in this work, the extraction of these compounds was optimized using green techniques (pulsed electric field and/or ultrasonication) and solvents. Response surface methodology was applied to achieve the optimization. Under optimum conditions, the total polyphenol yield was 8.26 mg gallic acid equivalents per g dry weight (dw) and the total carotenoid content was 137.44 μg β-carotene equivalents per g dw. The optimum extract reportedly showed an antioxidant capacity of 76.57 μmol ascorbic acid equivalents (AAE) per g dw by FRAP assay and 63.48 μmol AAE per g dw by DPPH assay, while the total ascorbic acid content was 2.55 mg per g dw. Furthermore, chromatographic quantification of individual bioactive compounds through a diode array detector was performed, wherein catechin yielded the highest proportion (18.6%) of the total 6.88 mg/g dw. This study addressed inquiries regarding the valorization of bioactive compounds from carrot peels, as well as several strategies for recovering their diverse bioactive components using green procedures and solvents. Full article

Iodine is a critical trace element necessary for human and animal health owing to its role in thyroid hormone synthesis. Despite its importance, iodine deficiency remains a global health concern. Traditional methods to address this issue, such as salt iodization, face challenges like iodine loss during storage and cooking. The biofortification of plants, particularly carrots, offers a promising alternative. This study investigates iodine accumulation and distribution in carrots biofortified with potassium iodide (KI) and potassium iodate (KIO₃) using single extraction at elevated temperatures with tetramethylammonium hydroxide followed by iodine determination by ICP-MS. Results show that iodine biofortification significantly increases the iodine content of various parts of the carrot, especially the leaves and the root peels. Carrots treated with iodate accumulate 2.7 times more iodine than those treated with iodide. The leaves exhibit the highest iodine content, particularly in iodate-treated plants, where levels can be over 24 times higher than those of control carrots. Root peel and roots also accumulate substantial amounts of iodine, with the iodate treatment resulting in 5.42 mg·kg⁻¹ and 3.75 mg·kg⁻¹ dry weight, respectively. The potential application of biofortified carrots can help meet human dietary iodine requirements; additionally, iodine-rich carrot leaves as livestock feed offer a sustainable approach to increasing the iodine intake in animals. Full article

The use of biological methods to control plant diseases has garnered attention due to their eco-friendly and economically viable nature. Trichoderma spp. are the most ubiquitous fungal saprophytes that can often grow as opportunistic symbionts, are eco-friendly, and are not reported to exert any environmental hazard. Soil-borne pathogens can significantly impact the yield of chilli and tomato crops. The study was conducted to explore the impact of various salts (NaCl, MgCl₂, CaCl₂, and KCl) and their concentrations (1%, 5%, 10%, and 15%) on the mycelial growth and sporulation of Trichoderma viride followed by its mass multiplication on diverse organic substrates like wheat seeds, wheat husks, mungbean seeds, maize seeds, rice seeds, pea seeds, sorghum seeds, banana peel, apple peel, pomegranate peel, citrus peel, tomato waste, chilli waste, spinach waste, cabbage waste, potato peel, onion peel, cucumber peel, carrot peel, used black tea leaves, used green tea leaves, poultry waste, and cow and goat dung. The study assessed the biocontrol potential of Trichoderma viride against important soil-borne pathogens in chilli (Pythium aphanidermatum, Phytophthora capsici, and Fusarium oxysporum) and tomato (Pythium aphanidermatum, Phytophthora infestans, and F. oxysporum) cropping in the pot and field experiments using saline and alkaline soils. Seed treatment with T. viride significantly enhanced the germination rates of both chilli and tomato crops, with sorghum being the most conducive substrate for mass-multiplying T. viride. The results revealed that lower salt concentrations minimally affected T. viride growth, while higher concentrations hampered both growth and sporulation. Optimal disease control and plant height were observed at a 20 mg concentration of T. viride, consequently applied in vivo using various application methods, i.e., seed treatment, root dip, irrigation, and mixed treatments (all the methods like seed treatment, root dip method, and irrigation method applied together) to manage soil-borne pathogens. Particularly, T. viride application through irrigation and mixed treatments demonstrated strong efficacy. These findings underscore the potential of T. viride application in saline and alkaline soils to manage soil-borne pathogens like Pythium, Phytophthora spp., and Fusarium spp. This study lays the foundation for the practical application of biocontrol agents, like T. viride, in Pakistani agricultural conditions. Moreover, there is a need for further exploration into the genetic mechanisms involved in disease inhibition and plant growth promotion, along with understanding the impact of T. viride on the metabolic pathways of host plants. Full article

Agricultural waste from the fruit and vegetable industry is used as an alternative source of animal feed, but detailed investigations are required. The aim of this work was to conduct a physico-chemical characterization, through analytical techniques, of fruit and vegetable wastes such as those of golden apples, red apples, carrots, celery, beetroots, and red potato peels. The bioactive compounds in the samples indicated a high carbohydrate content of 50.38 g/100 g in golden apples and 59.38 mg/100 g of organic acids in celery. In addition, the total phenolic content (TPC, mg gallic acid equivalent/g dry weight) varied between 3.72 in celery and 15.51 in beetroots. The antioxidant capacity values were significant. A thermal analysis showed thermal stability and weight loss, underscoring the composition of the solid samples. An infrared spectroscopy (FTIR) analysis showed C-H, O-H, C=O, and N-H functional groups in non-starchy carbohydrates, organic acids, and proteins. Microscopic techniques revealed the microstructure, particle size, and semicrystalline profile of the samples. The ultrastructure (determined via atomic force microscopy (AFM)) of celery consisted of a smooth and uniform surface with a lignin and cellulose texture. These results highlight the importance of fruit and vegetable waste as an alternative source of essential nutrients and bioactive compounds for animal feed. Full article

Processing sustainability and the concept of zero waste discharge are of great interest for many industries. Every year, fruit and vegetable processing industries generate huge amounts of by-products, which are often intended for animal feed or discarded as waste, posing a problem to both environmental and economic points of view. However, to minimize the waste burden, the valorization of these residues received increased interest. In fact, fruit and vegetable by-products are an excellent source of valuable compounds, such as proteins, dietary fibers, lipids, minerals, vitamins, phenolic acids, flavonoids, anthocyanins, carotenoids, and pigments, which can be recovered and reused, creating new business prospects from a circular economy perspective. Understanding the chemical characteristics of these materials is a key concern for their valorization and the identification of their most appropriate intended use. In this study, the phytochemical and functional properties of fruit and vegetable processing by-products (peel and pomace) were investigated. Samples of different plants (i.e., apple, black and orange carrot, cucumber, kumquat, mango, parsnip, peach, black plum) were analyzed using chemical analytical methods and characterized using Fourier Transform Mid-Infrared spectroscopy (FT-MIR). The results highlighted their high nutritional composition in terms of protein, lipids, fiber, and ash, as well as bioactive and antioxidant profiles. These characteristics make these residues suitable as natural ingredients for the development of high-added-value products in food, cosmetic, and pharmaceutical industries. Full article

This study aims to develop purple-coloured polymeric coatings using natural anthocyanin and desoxyanthocianidins (3-DXA) colourants for application to chocolate almonds. The objective is to achieve a stable and uniform colour formulation throughout processing and storage, enhancing the appearance and durability of the almonds to appeal to health-conscious consumers and align with market demands. Plant materials like sweet potato pulp, sweet potato peel, radish peel, black carrot, and sorghum were employed to obtain the desired purple hue. Anthocyanidins and 3-DXA were extracted from the matrices using solvent extraction and ultrasound-assisted methods at different pH values. High-performance liquid chromatography with diode array detection (HPLC-DAD) and high-resolution tandem mass spectrometry (HRMS/MS) were used to identify the compounds in the extracts. The highest antioxidant capacities, as measured by the DPPH^• and FRAP methods, were observed in purple sweet potato and dye factory extracts, respectively; meanwhile, sorghum extract inhibited both α-amylase and α-glucosidase, indicating its potential for managing postprandial hyperglycemia and type 2 diabetes. The degradation kinetics of coloured coatings in sugar syrup formulations with anthocyanins and 3-DXA revealed that locust bean gum offered the best colour stabilization for plant extracts, with sorghum extracts showing the highest and black carrot extracts the lowest colour variation when coated with Arabic gum. Sweet potato pulp extracts exhibited less colour variation in sugar pastes, both with and without blue spirulina dye, compared to factory dye, highlighting their potential as a more stable and suitable alternative for colouring purple almonds, particularly over a five-month storage period. This study supports sustainable practices in the confectionery industry while aligning with consumer preferences for healthier and environmentally friendly products. Full article

This study investigates agro-industrial by-products as sources of bioactive compounds, particularly focusing on phenolic compounds known for their antioxidant properties. With growing interest in natural alternatives to synthetic antioxidants due to safety concerns, this study highlights the health benefits of plant-derived phenolic compounds in food preservation and healthcare products. Traditional and advanced analytical techniques were used to obtain phytochemical profiles of various residue extracts, including espresso (SCG) and cold-brew spent coffee grounds (CBCG), pineapple peel (PP), beetroot pomace (BP), apple pomace (AP), black carrot pomace (BCP), and garlic peel (GP). Assessments of total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity (AC) supported their revalorization. CBCG showed the highest TPC, TFC, and AC. TPC content in by-products decreased in the order CBCG > SCG > GP > BCP > PP > AP > BP, with a similar trend for TFC and AC. Phytochemical profiling via FI-ESI-FTICR-MS enabled the preliminary putative identification of a range of compounds, with polyphenols and terpenes being the most abundant. Univariate and multivariate analyses revealed key patterns among samples. Strong positive correlations (Pearson’s R > 0.8) indicated significant contribution of polyphenols to antioxidant capacities. These findings highlight the potential of agro-industrial residues as natural antioxidants, advocating for their sustainable utilization. Full article

One potential solution to enhance the nutritional value of food while addressing environmental concerns is to use bioactive extracts from agro-waste in the food industry. This study aimed to investigate the effects of replacing sucrose with powders made from Stevia leaves (SLP), banana peels (BPP), and carrot leaves (CLP), as well as their mixtures, in cupcakes. Additionally, the study aimed to determine the impact of these substitutes on alloxan-induced diabetic rats fed the cupcakes. Sensory evaluation revealed that up to 60% of sucrose in the cupcake formula could be replaced without significant changes in sensory attributes. Substituting agro-wastes and SLP increased the protein content from 12.86% to 14.26% and the dietary fiber content from 3.65% to 5.60% compared to the control sample. The treated diabetic groups, particularly those fed cupcakes containing SLP-CLP mixture, showed increased body weight gain % and feed intake, reducing serum glucose levels from 427.5 to 180.8 mg/dL after 28 days. The mix of CLP-SLP had the highest additive effect, indicating a significant reduction in various biochemical parameters, including ALT, AST, albumin, urea, uric acid, creatinine, total cholesterol, triglyceride, and LDL, compared to the positive control. No histopathological alterations were detected in the pancreas and liver of diabetic rats fed cupcakes supplemented with SLP-CLP. However, moderate degenerations were observed in the hepatocytes of diabetic rats fed cupcakes fortified with SLP-BPP. Full article

A sustainable valorization process for puree processing from processed carrot discards (PDCs) was proposed by using multiple-pass ultrasonication with mechanical homogenization (MPUMH), optimized at 9 min ultrasonication followed by mechanical homogenization for 1 min, subjected to three passes. Techno-economic analysis of the puree processing plant was studied for two process models using SuperPro Designer for a plant with a capacity of 17.4 MT/day, operational for 26 weeks, with a 20-year lifetime. The two scenarios were (i) base case (PDCs processed without peels and crowns) and (ii) case 2 (PDCs and carrots (50:50, w/w) processed with peels and crowns). Both scenarios were economically feasible with an internal rate of return (IRR) and return on investment (ROI) at 24.71% and 31.04% (base case) and 86.11% and 119.87% (case 2), respectively. Case 2 had a higher total capital investment (Can$13.7 million) but a lower annual operating cost (Can$8.9 million), resulting in greater revenue generation (Can$29.7 million), thus offering a higher ROI. Sensitivity analysis related to the number of passes on puree quality and price is suggested to lower the capital investment. For the base case, a lower ROI was due to the high labor cost incurred for manual peeling of PDCs, indicating the critical need for developing a commercial peeler equipped to cut labor costs and increase profitability. The study casts insights into the techno-economic performance of a sustainable process for the valorization of PDCs. Full article

Food waste is generated at several stages of the food chain. According to the European Waste Hierarchy, the creation of food waste should above all be prevented, meaning that waste materials with good microbial and nutritional quality should be directed to food use, either directly or through light processing. However, to be feasible, food waste utilisation solutions should be economically profitable, environmentally sustainable and scalable to provide a means to utilise a larger share of the raw materials. In this study, we propose a feasibility evaluation approach for food waste utilisation and prevention solutions. We use two case examples: (1) an artisan bar soap product based on carrot peels, and (2) the retail selling of 2nd class carrots. Both cases are evaluated with six feasibility indicators: edible food waste reduction potential, scalability, level at waste hierarchy, climate impact reduction potential, economic impact, and social impact. Case 2 performed better regarding all indicators other than economic impact. Critical aspects that need to be improved included climate reduction potential for both cases and food waste reduction potential for case 1. The results show that this kind of a holistic approach is useful in identifying the most feasible food waste prevention and utilisation measures. Full article

Peeling may result in changes in carrot’s nutritional properties; therefore, the present study focused on its effect on the retention of principal nutrients (minerals, sugars, organic acids) and antioxidants (carotenoids and phenols) in the peeled roots of two landraces (‘Carota a punta lunga’—CPL and ‘Carota a punta tonda’—CPT) and a hybrid cultivar (‘Presto’) grown in the area of the “Salterns of Margherita di Savoia” area (Puglia region). The peel had a higher concentration of cations (+92%), organic acids (+103%), carotenoids (+42%), and phenolic acids (seven times) than root flesh. For each chemical class, the most abundant components were K, malic acid, ß-carotene, and chlorogenic acid, respectively. The two landraces stand out for the accumulation of the phenolic acids and ß-carotene, whereas the peel of ‘Presto’ was distinguished by the concentration of Ca and ascorbic and pyruvic acids. The root flesh had a greater accumulation of simple sugars, nitrate (mainly in CPL), oxalic acid, and in particular in the flesh of ‘Presto’, of Na and Cl. For local varieties, peel removal seems to impact the nutritional and antioxidative properties of carrots more consistently compared to the advanced cultivar, since it represents on average 21% and 59% of the total carotenoids and phenols, respectively, of the intact roots. Full article

Worldwide, the food industry generates a large number of by-products from a wide variety of sources. These by-products represent an interesting and economical source of added value components with potential functionalities and/or bioactivities, which might be explored for industrial purposes, encouraging and promoting the circular economy concept. In this context, the current work aimed to evaluate the fatty acids (FAs) profile using gas chromatography–flame ionization detector (GC–FID) and Fourier Transform Infrared (FTIR), as well as the determination of related health lipid indices (e.g., atherogenic (AI) and thrombogenic (TI)) as a powerful strategy to investigate the potential applications of different agri-food by-products for human nutrition and animal feeding. This work results showed that polyunsaturated fatty acids (PUFAs) are the predominant group in grape pomace (72.7%), grape bunches (54.3%), and brewer’s spent grain (BSG, 59.0%), whereas carrot peels are dominated by monounsaturated fatty acids (MUFAs, 47.3%), and grape stems (46.2%), lees (from 50.8 to 74.1%), and potato peels (77.2%) by saturated fatty acids (SFAs). These findings represent a scientific basis for exploring the nutritional properties of agri-food by-products. Special attention should be given to grape pomace, grape bunches, and BSG since they have a high content of PUFAs (from 54.3 to 72.7%) and lower AI (from 0.11 to 0.38) and TI (from 0.30 to 0.56) indexes, suggesting their potential to provide a variety of health benefits against cardiovascular diseases including well-established hypotriglyceridemia and anti-inflammatory effects, products to which they are added. Full article