Citrus By-Products

Detalhes bibliográficos
Autor(a) principal: Andrade, Mariana A.
Data de Publicação: 2022
Outros Autores: Barbosa, Cássia H., Shah, Muhammad Ajmal, Ahmad, Nazir, Vilarinho, Fernanda, Khwaldia, Khaoula, Silva, Ana Sanches, Ramos, Fernando
Tipo de documento: Outros
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/150798
Resumo: This paper was carried out under the VIPACFood project, funded by ARIMNet2 (Coordination of Agricultural Research in the Mediterranean; 2014–2017), an ERA-NET Action financed by the European Union under the Seventh Framework Programme, and by the Programa de Cooperación Interreg V-A España–Portugal (POCTEP) 2014–2020 (project 0377_IBERPHENOL_6_E). Publisher Copyright: © 2022 by the authors.
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spelling Citrus By-ProductsValuable Source of Bioactive Compounds for Food Applicationsactive food packagingantioxidant and antimicrobial activitiescitrus by-productsessential oilsphenolic compoundsFood SciencePhysiologyBiochemistryMolecular BiologyClinical BiochemistryCell BiologyThis paper was carried out under the VIPACFood project, funded by ARIMNet2 (Coordination of Agricultural Research in the Mediterranean; 2014–2017), an ERA-NET Action financed by the European Union under the Seventh Framework Programme, and by the Programa de Cooperación Interreg V-A España–Portugal (POCTEP) 2014–2020 (project 0377_IBERPHENOL_6_E). Publisher Copyright: © 2022 by the authors.Citrus production produces about 15 million tons of by-products/waste worldwide every year. Due to their high content of bioactive compounds, several extraction techniques can be applied to obtain extracts rich in valuable compounds and further application into food applications. Distillation and solvent extraction continues to be the most used and applied extraction techniques, followed by newer techniques such as microwave-assisted extraction and pulsed electric field extraction. Although the composition of these extracts and essential oils directly depends on the edaphoclimatic conditions to which the fruit/plant was exposed, the main active compounds are D-limonene, carotenoids, and carbohydrates. Pectin, one of the most abundant carbohydrates present in Citrus peels, can be used as a biodegradable polymer to develop new food packaging, and the extracted bioactive compounds can be easily added directly or indirectly to foods to increase their shelf-life. One of the applications is their incorporation in active food packaging for microbiological and/or oxidation inhibition, prolonging foods’ shelf-life and, consequently, contributing to reducing food spoilage. This review highlights some of the most used and effective extraction techniques and the application of the obtained essential oils and extracts directly or indirectly (through active packaging) to foods.DQ - Departamento de QuímicaRUNAndrade, Mariana A.Barbosa, Cássia H.Shah, Muhammad AjmalAhmad, NazirVilarinho, FernandaKhwaldia, KhaoulaSilva, Ana SanchesRamos, Fernando2023-03-17T22:31:03Z2022-12-252022-12-25T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/other20application/pdfhttp://hdl.handle.net/10362/150798engAndrade, M. A., Barbosa, C. H., Shah, M. A., Ahmad, N., Vilarinho, F., Khwaldia, K., Silva, A. S., & Ramos, F. (2022). Citrus By-Products: Valuable Source of Bioactive Compounds for Food Applications. Antioxidants, 12(1), [38]. https://doi.org/10.3390/antiox120100382076-3921PURE: 56194756https://doi.org/10.3390/antiox12010038info: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:RCAAP2024-05-22T18:10:15Zoai:run.unl.pt:10362/150798Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-05-22T18:10:15Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Citrus By-Products
Valuable Source of Bioactive Compounds for Food Applications
title Citrus By-Products
spellingShingle Citrus By-Products
Andrade, Mariana A.
active food packaging
antioxidant and antimicrobial activities
citrus by-products
essential oils
phenolic compounds
Food Science
Physiology
Biochemistry
Molecular Biology
Clinical Biochemistry
Cell Biology
title_short Citrus By-Products
title_full Citrus By-Products
title_fullStr Citrus By-Products
title_full_unstemmed Citrus By-Products
title_sort Citrus By-Products
author Andrade, Mariana A.
author_facet Andrade, Mariana A.
Barbosa, Cássia H.
Shah, Muhammad Ajmal
Ahmad, Nazir
Vilarinho, Fernanda
Khwaldia, Khaoula
Silva, Ana Sanches
Ramos, Fernando
author_role author
author2 Barbosa, Cássia H.
Shah, Muhammad Ajmal
Ahmad, Nazir
Vilarinho, Fernanda
Khwaldia, Khaoula
Silva, Ana Sanches
Ramos, Fernando
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv DQ - Departamento de Química
RUN
dc.contributor.author.fl_str_mv Andrade, Mariana A.
Barbosa, Cássia H.
Shah, Muhammad Ajmal
Ahmad, Nazir
Vilarinho, Fernanda
Khwaldia, Khaoula
Silva, Ana Sanches
Ramos, Fernando
dc.subject.por.fl_str_mv active food packaging
antioxidant and antimicrobial activities
citrus by-products
essential oils
phenolic compounds
Food Science
Physiology
Biochemistry
Molecular Biology
Clinical Biochemistry
Cell Biology
topic active food packaging
antioxidant and antimicrobial activities
citrus by-products
essential oils
phenolic compounds
Food Science
Physiology
Biochemistry
Molecular Biology
Clinical Biochemistry
Cell Biology
description This paper was carried out under the VIPACFood project, funded by ARIMNet2 (Coordination of Agricultural Research in the Mediterranean; 2014–2017), an ERA-NET Action financed by the European Union under the Seventh Framework Programme, and by the Programa de Cooperación Interreg V-A España–Portugal (POCTEP) 2014–2020 (project 0377_IBERPHENOL_6_E). Publisher Copyright: © 2022 by the authors.
publishDate 2022
dc.date.none.fl_str_mv 2022-12-25
2022-12-25T00:00:00Z
2023-03-17T22:31:03Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/other
format other
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10362/150798
url http://hdl.handle.net/10362/150798
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Andrade, M. A., Barbosa, C. H., Shah, M. A., Ahmad, N., Vilarinho, F., Khwaldia, K., Silva, A. S., & Ramos, F. (2022). Citrus By-Products: Valuable Source of Bioactive Compounds for Food Applications. Antioxidants, 12(1), [38]. https://doi.org/10.3390/antiox12010038
2076-3921
PURE: 56194756
https://doi.org/10.3390/antiox12010038
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 20
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 Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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