Browsing by Subject "Valorisation"

Now showing 1 - 3 of 3
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    Dietary fibre fractions rich in (poly)phenols from orange by-products and their metabolisation by in vitro digestion and colonic fermentation
    (Elsevier, 2023-11-25) Núñez-Gómez, Vanesa; Periago, María Jesús; Ordóñez-Díaz, José Luis; Pereira-Caro, Gema; Moreno-Rojas, José Manuel; González-Barrio, Rocío
    Orange peel is an interesting by-product because of its composition, particularly its dietary fibre and flavanones. The aim of this work was to extract different fibre fractions from orange peel to obtain potential added-value ingredients and evaluate how the presence of fibre may interfere with (poly)phenol metabolism. Using an aqueous extraction, as a green extraction method, an insoluble fibre fraction (IFF) and a water-soluble extract (WSE) were obtained. Those fractions were analysed to determine the proximate and dietary fibre composition, hydration properties, (poly)phenol composition and antioxidant capacity, comparing the results with the orange peel (OP). The IFF presented the highest content of insoluble dietary fibre and the WSE showed the highest content of (poly)phenols, these being mainly flavanones. An in vitro faecal fermentation was carried out to evaluate the production of short-chain fatty acids (SCFAs) and lactate as prebiotic indicators; the IFF gave the highest production, derived from the greater presence of dietary fibre. Moreover, catabolites from (poly)phenol metabolism were also analysed, phenylpropanoic acids being the major ones, followed by phenylacetic acids and benzoic acids. These catabolites were found in higher quantities in WSE, because of the greater presence of (poly) phenols in its composition. IFF also showed a significant production of these catabolites, which was delayed by the greater presence of fibre. These results reveal that the new ingredients, obtained by an environmentally friendly water extraction procedure, could be used for the development of new foods with enhanced nutritional and healthy properties.
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    Industrial use of pepper (Capsicum annum L.) derived products : technological benefits and biological advantages
    (Elsevier, 2018-09-10) Baenas, Nieves; Belovic, Miona M.; Ilic, Nebojsa M.; Moreno, Diego A.; García-Vigueraº, Cristina; Tecnología de Alimentos, Nutrición y Bromatología
    In pursuit of new bioactive compounds and natural ingredients for agro-food, cosmetic and pharma industrial uses, as replacements for synthetic compounds and also for the valorisation of crop plant’s by-products, the recovery of pepper (Capsicum annum, L.) bioactive compounds represent an interesting strategy to develop new products for the industry. Besides, being used as a condiment, providing characteristic of pungency, colour and flavour, the new pepper-derived ingredients may be used in preservation and extension of lifespan of industrial products, as well as additives or technological ingredients with antioxidant and antimicrobial activities. Moreover, the applicability of the new products in pharmaceutical formulas for treating certain inflammatory and pain-related conditions is also a possibility, since pepper fruits mainly contain capsaicinoids, carotenoids, phenolic compounds, vitamin C and A, and minerals, such as iron and calcium, with health-promoting potential. Further studies on appropriate extraction protocols, stability, safety and bioactivity are key to provide with novel and promising pepper ingredients for foods, cosmetics, and pharmaceutical applications.
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    Interaction between dietary fibre and bioactive compounds in plant by-products: impact on bioaccessibility and bioavailability
    (MDPI, 2023-04-21) Núñez-Gómez, Vanesa; Periago, María Jesús; González-Barrio, Rocío
    In Europe, around 31 million tonnes of food by-products are generated during primary production and trade. The management of these by-products may cause a negative impact, both at the economic and environmental levels, for both industry and society. In this regard, taking into consideration that these by-products retain the dietary fibre compositions and the bioactive compounds of the starting materials, plant food agro-industries have an interest in taking advantage of them, from a nutritional point of view. Therefore, this review evaluates the role of dietary fibre and bioactive compounds in these by-products as well as the potential interactions of both components and their implications for health, since the bioactive compounds associated with fibre may reach the colon, where they can be metabolised into postbiotic compounds, providing important health benefits (prebiotic, antioxidant, anti-inflammatory, etc.). Consequently, this aspect, on which there are few studies, is very relevant and must be considered in the revaluation of by-products to obtain new ingredients for food processing with improved nutritional and technological properties.