Now showing 1 - 2 of 2
  • Publication
    Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's society
    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+ 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 relevanceThis 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.
      480Scopus© Citations 56
  • Publication
    Catechin-based extract optimization obtained from Arbutus unedo L. fruits using maceration/microwave/ultrasound extraction techniques
    This study compares three extraction techniques (maceration, microwave and ultrasound) for catechin recovery from Arbutus unedo fruit extracts. To obtain the conditions that maximize catechin extraction yield, a response surface methodology was applied using a 3-level full factorial Box-Behnken design in which the processing time (t), temperature (T), ultrasonic power (W) and ethanol percentage (Et%) were the relevant independent variables with the response (catechin content, mg/g dw) measured by HPLC-PDA. A fixed solid/solvent ratio of 50 g/L was used in all techniques. Maceration and microwave extractions were found to be the most effective methods, capable of yielding 1.38 ± 0.1 and 1.70 ± 0.3 mg/g dw of catechin, respectively at the optimal extraction conditions. The optimal conditions for maceration were 93.2 ± 3.7 min, 79.6 ± 5.2 °C and 23.1 ± 3.7% of ethanol, while for the microwave extraction were 42.2 ± 4.1 min, 137.1 ± 8.1 °C and 12.1 ± 1.1% of ethanol. Comparatively with maceration, the microwave system was a faster solution, conducting to slightly higher catechin yields, but using higher temperatures to reach similar values. The ultrasound method was the least effective solution, yielding 0.71 ± 0.1 mg/g dw of catechin at 42.4 ± 3.6 min, 314.9 ± 21.2 W and 40.3 ± 3.8% ethanol. The results highlight the potential of using A. unedo fruits bio-residues as a productive source of catechin.
      590Scopus© Citations 81