Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's society
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/15292 |
Resumo: | Nutrient-rich antioxidant ingredients were produced from tomato fruit wastes using a microwave-assisted extraction (MAE) process. Different conditions of extraction time (t), temperature (T), ethanol concentration (Et) and solid/liquid ratio (S/L) were combined in a circumscribed central composite design and optimized by response surface methodology. The model was statistically validated and used for prediction in the experimental range. Under the global optimal MAE conditions (t = 20 min, T = 180 °C, Et = 47.4% and S/L = 45 g/L), it was possible to obtain an extraction yield of 75.5% and ingredients with high levels of sugars, proteins, phenolics, and flavonoids, and interesting antioxidant properties measured via ABTS[rad] + scavenging activity and oxidative haemolysis inhibition assay (OxHLIA). The antioxidant capacity of the extracts was lower compared to the one of commercial food additives. However, the sustainably developed ingredients may be used in the fortification and functionalisation of food, as well as for incorporation in feed products. Industrial relevance This study addresses current needs of the agri-food sector, namely the recycling of plant wastes and production of valuable extracts for the food/feed industry. A MAE process was developed and optimized to maximize the recovery of nutrients and antioxidants from tomato fruit wastes. The optimum processing conditions established in this study allowed a high extraction yield and reduced solvent consumption. MAE can be considered as a sustainable alternative to conventional extraction methods. These findings will contribute to promote a more sustainable bioeconomy in the agro-food sector. |
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Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's societyAntioxidant activityMicrowave-assisted extractionNutritional ingredientsResponse surface methodologyTomato waste valorisationNutrient-rich antioxidant ingredients were produced from tomato fruit wastes using a microwave-assisted extraction (MAE) process. Different conditions of extraction time (t), temperature (T), ethanol concentration (Et) and solid/liquid ratio (S/L) were combined in a circumscribed central composite design and optimized by response surface methodology. The model was statistically validated and used for prediction in the experimental range. Under the global optimal MAE conditions (t = 20 min, T = 180 °C, Et = 47.4% and S/L = 45 g/L), it was possible to obtain an extraction yield of 75.5% and ingredients with high levels of sugars, proteins, phenolics, and flavonoids, and interesting antioxidant properties measured via ABTS[rad] + scavenging activity and oxidative haemolysis inhibition assay (OxHLIA). The antioxidant capacity of the extracts was lower compared to the one of commercial food additives. However, the sustainably developed ingredients may be used in the fortification and functionalisation of food, as well as for incorporation in feed products. Industrial relevance This study addresses current needs of the agri-food sector, namely the recycling of plant wastes and production of valuable extracts for the food/feed industry. A MAE process was developed and optimized to maximize the recovery of nutrients and antioxidants from tomato fruit wastes. The optimum processing conditions established in this study allowed a high extraction yield and reduced solvent consumption. MAE can be considered as a sustainable alternative to conventional extraction methods. These findings will contribute to promote a more sustainable bioeconomy in the agro-food sector.Biblioteca Digital do IPBPinela, JoséPrieto Lage, Miguel A.Barreiro, M.F.Carvalho, Ana MariaOliveira, BeatrizCurran, Thomas P.Ferreira, Isabel C.F.R.2018-01-25T10:00:00Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/15292engPinela, José; Prieto, M. A.; Barreiro, Maria Filomena; Carvalho, Ana Maria; Oliveira, M.B.P.P.; Curran, Thomas P.; Ferreira, Isabel C.F.R. (2017). Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's society. Innovative Food Science and Emerging Technologies. ISSN 14668564. 41, p. 160-1711466-856410.1016/j.ifset.2017.02.004info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-04-12T01:25:58ZPortal AgregadorONG |
dc.title.none.fl_str_mv |
Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's society |
title |
Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's society |
spellingShingle |
Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's society Pinela, José Antioxidant activity Microwave-assisted extraction Nutritional ingredients Response surface methodology Tomato waste valorisation |
title_short |
Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's society |
title_full |
Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's society |
title_fullStr |
Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's society |
title_full_unstemmed |
Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's society |
title_sort |
Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's society |
author |
Pinela, José |
author_facet |
Pinela, José Prieto Lage, Miguel A. Barreiro, M.F. Carvalho, Ana Maria Oliveira, Beatriz Curran, Thomas P. Ferreira, Isabel C.F.R. |
author_role |
author |
author2 |
Prieto Lage, Miguel A. Barreiro, M.F. Carvalho, Ana Maria Oliveira, Beatriz Curran, Thomas P. Ferreira, Isabel C.F.R. |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Pinela, José Prieto Lage, Miguel A. Barreiro, M.F. Carvalho, Ana Maria Oliveira, Beatriz Curran, Thomas P. Ferreira, Isabel C.F.R. |
dc.subject.por.fl_str_mv |
Antioxidant activity Microwave-assisted extraction Nutritional ingredients Response surface methodology Tomato waste valorisation |
topic |
Antioxidant activity Microwave-assisted extraction Nutritional ingredients Response surface methodology Tomato waste valorisation |
description |
Nutrient-rich antioxidant ingredients were produced from tomato fruit wastes using a microwave-assisted extraction (MAE) process. Different conditions of extraction time (t), temperature (T), ethanol concentration (Et) and solid/liquid ratio (S/L) were combined in a circumscribed central composite design and optimized by response surface methodology. The model was statistically validated and used for prediction in the experimental range. Under the global optimal MAE conditions (t = 20 min, T = 180 °C, Et = 47.4% and S/L = 45 g/L), it was possible to obtain an extraction yield of 75.5% and ingredients with high levels of sugars, proteins, phenolics, and flavonoids, and interesting antioxidant properties measured via ABTS[rad] + scavenging activity and oxidative haemolysis inhibition assay (OxHLIA). The antioxidant capacity of the extracts was lower compared to the one of commercial food additives. However, the sustainably developed ingredients may be used in the fortification and functionalisation of food, as well as for incorporation in feed products. Industrial relevance This study addresses current needs of the agri-food sector, namely the recycling of plant wastes and production of valuable extracts for the food/feed industry. A MAE process was developed and optimized to maximize the recovery of nutrients and antioxidants from tomato fruit wastes. The optimum processing conditions established in this study allowed a high extraction yield and reduced solvent consumption. MAE can be considered as a sustainable alternative to conventional extraction methods. These findings will contribute to promote a more sustainable bioeconomy in the agro-food sector. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017 2017-01-01T00:00:00Z 2018-01-25T10:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/15292 |
url |
http://hdl.handle.net/10198/15292 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Pinela, José; Prieto, M. A.; Barreiro, Maria Filomena; Carvalho, Ana Maria; Oliveira, M.B.P.P.; Curran, Thomas P.; Ferreira, Isabel C.F.R. (2017). Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's society. Innovative Food Science and Emerging Technologies. ISSN 14668564. 41, p. 160-171 1466-8564 10.1016/j.ifset.2017.02.004 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
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