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Article
Publication date: 17 February 2022

Rosa Gabriela Galindo, Maria Simona Chiș, Nuria Martínez-Navarrete and María del Mar Camacho

The waste generated in the process of obtaining orange juice (J) may be used as a natural source of bioactive compounds, thus contributing to the profitability and sustainability…

Abstract

Purpose

The waste generated in the process of obtaining orange juice (J) may be used as a natural source of bioactive compounds, thus contributing to the profitability and sustainability of the process. To offer orange J as a dried matter would contribute to the integral valorisation of the J waste and also may expand the field of application.

Design/methodology/approach

To find out whether the JW matrix protects the bioactive compounds, the study compares the behaviour of the extracts of the compounds against drying with that resulting from drying the JW for further extraction. Dehydration was carried out at 25 or 50 C and gum Arabic (GA) and bamboo fibre (BF) were used as stabilising biopolymers (Bp). Vitamin C (VC) (L-ascorbic and L-dehydroascorbic acids [AA and DHAA, respectively]) and hesperidin (HES) were analysed before and after the drying.

Findings

The results suggest that to dry the JW gives a higher yield of bioactive compounds, which are also more stable, than when the extract is dried. Furthermore, both the higher temperature and the presence of the Bp favour the extraction of both VC and HES. In this way, all the waste from the orange J-processing industries is converted into a high-value product to be used for cosmeceutical or nutraceutical purposes and also as an ingredient for human food.

Social implications

The utilisation of organic waste for use in human food, but also in other sectors, is part of the new economic model that aims to do away with the concept of waste as people know it, focussing on a new paradigm in which each resource is a nutrient for nature, industry or society.

Originality/value

The results suggest that to dry the waste gives a higher yield of bioactive compounds, which are also more stable, than when the extract is dried. Furthermore, both the higher temperature and the presence of the Bp favour the extraction of both VC and HES. In that way, all the waste from the orange J-processing industries are converted into a high-value product to be used for cosmeceutical or nutraceutical purposes and also as an ingredient for human food.

Details

British Food Journal, vol. 124 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 11 November 2019

Hakima Mir, Djamil Krouf, Nawal Taleb-Dida, Sadia Berzou, Akila Guenzet and HadjMostefa Khelladi

This study aims to investigate the possible effect of Citrus latifolia (CL) extract on biomarkers of oxidative stress, including lipid peroxidation products in rats fed a high…

Abstract

Purpose

This study aims to investigate the possible effect of Citrus latifolia (CL) extract on biomarkers of oxidative stress, including lipid peroxidation products in rats fed a high cholesterol diet

Design/methodology/approach

Hypercholesterolemia was induced by feeding normocholesterolemic rats 1 per cent cholesterol-enriched diet for 15 days. An experimental group (n = 20) was divided into two groups (n = 10) and fed the same diet with or without CL lyophilized aqueous extract (1 per cent) for four weeks. At day 28, ten rats from each group were killed.

Findings

Treatment with CL lyophilized aqueous extract compared with the untreated group had decreased plasma total cholesterol (TC) (−36 per cent), triacylglycerols (−48 per cent), isoprostanes values (−74 per cent) and reduced thiobarbituric acid reactive substances in erythrocytes (−21 per cent). However, the supplementation of CL peels in the hypercholesterolemic diet enhanced superoxide dismutase (+69 per cent), glutathione reductase (+30 per cent) and catalase activities (+34 per cent).

Originality/value

In hypercholesterolemic rats, administering CL extract ameliorates dyslipidemia and attenuates lipid peroxidation in tissues. These results suggest that CL could be beneficial in the primary treatment of hypercholesterolemia and oxidative damage caused by a high-cholesterol diet.

Details

Nutrition & Food Science, vol. 49 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 9 February 2010

Mohd Fadzelly Abu Bakar, Maryati Mohamed, Asmah Rahmat, Steven A. Burr and Jeffrey R. Fry

Research on cancer chemopreventive properties of fruits has increased in recent years. Polyphenols have been suggested to exert such effects. The purpose of this paper is to…

694

Abstract

Purpose

Research on cancer chemopreventive properties of fruits has increased in recent years. Polyphenols have been suggested to exert such effects. The purpose of this paper is to determine the cytotoxic activity of Mangifera pajang (bambangan) and Artocarpus odoratissimus (tarap) crude extracts against selected cancer cell lines (i.e. ovarian, liver and colon cancer) and to compare the amount of selected polyphenols (phenolic acids, flavanones, flavonols and flavones) in the kernel, peel and flesh of M. pajang; and the seed and flesh of A. odoratissimus.

Design/methodology/approach

Cytotoxicity activity of the extracts are investigated using MTT (3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyltetrazolium bromide) assay while polyphenols are determined using high performance liquid chromatography.

Findings

The results show that only the kernel and peel extracts from M. pajang display cytotoxic activity in liver and ovarian cancer cell lines with IC50 values ranging from 34.5 to 92.0  μg/ml. The proliferation of colon cancer cell line is inhibited only by the kernel of M. pajang with IC50 value of 63.0  μg/ml. The kernel and peel from M. pajang contains a broad range of polyphenol phytochemicals which might be responsible for the cytotoxicity activity against selected cancer cell lines.

Originality/value

Previous reports have indicated that both M. pajang and A. odoratissimus contain high antioxidant properties. This study further determines the phytochemicals profiling in both fruits, which might contribute to the antioxidant activity. Besides that, the result from this study shows that the waste of the fruits (i.e. kernel and peel) contain superior phenolic phytochemicals and display better anticancer potential compared to the flesh; suggests the use of them in health‐industry application. Utilization of all parts of the fruits (i.e. flesh, seed, kernel and peel) for the development of nutraceutical and functional food application is suggested.

Details

Nutrition & Food Science, vol. 40 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 21 January 2021

Marilú Andrea Silva-Espinoza, María del Mar Camacho and Nuria Martínez-Navarrete

A healthy and easy-to-use orange snack obtained from the freeze-dried orange pulp puree is proposed. Once the commercial packaging of the snack has been opened, the effect of…

Abstract

Purpose

A healthy and easy-to-use orange snack obtained from the freeze-dried orange pulp puree is proposed. Once the commercial packaging of the snack has been opened, the effect of conventional home storage temperature on its physicochemical properties and on the content of bioactive compounds has been studied. This research aims to recommend the consumer, and therefore the manufacturer, the best conditions for home storage of this product, keeping its nutritional quality and antioxidant capacity, as well as maintaining its colour and crispness.

Design/methodology/approach

The water content, water activity, hygroscopicity, crispness, colour, vitamin C, β-carotene, total phenolic compounds and antioxidant activity were characterised both when the orange snack was newly obtained and after one, two and six months of storage inside zipper bags, at 4 and 20 ºC.

Findings

The results indicated that, in these conditions, the orange snack increased its water content, causing a loss in both its porosity and its characteristic crispness. Nevertheless, the bioactive compounds remained stable throughout the storage period, with the exception of β-carotene, the content of which decreased markedly when the orange snack was stored at 20 ºC.

Originality/value

Few studies have evaluated the stability of food products during home storage. The findings showed that the maximum storage time to ensure a proper texture of the orange snack studied is between two and six months, both at 4 and 20 ºC. However, from the point of view of the conservation of both vitamin C and, especially, of β-carotene, it is recommended that this product be stored in refrigeration.

Details

British Food Journal, vol. 123 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Content available
Article
Publication date: 12 April 2022

Subhamoy Dhua, Kshitiz Kumar, Vijay Singh Sharanagat and Prabhat K. Nema

The amount of food wasted every year is 1.3 billion metric tonne (MT), out of which 0.5 billion MT is contributed by the fruits processing industries. The waste includes…

1166

Abstract

Purpose

The amount of food wasted every year is 1.3 billion metric tonne (MT), out of which 0.5 billion MT is contributed by the fruits processing industries. The waste includes by-products such as peels, pomace and seeds and is a good source of bioactive compounds like phenolic compounds, flavonoids, pectin lipids and dietary fibres. Hence, the purpose of the present study is to review the novel extraction techniques used for the extraction of the bio active compounds from food waste for the selection of suitable extraction method.

Design/methodology/approach

Novel extraction techniques such as ultrasound-assisted extraction, microwave-assisted extraction, enzyme-assisted extraction, supercritical fluid extraction, pulsed electric field extraction and pressurized liquid extraction have emerged to overcome the drawbacks and constraints of conventional extraction techniques. Hence, this study is focussed on novel extraction techniques, their limitations and optimization for the extraction of bioactive compounds from fruit and vegetable waste.

Findings

This study presents a comprehensive review on the novel extraction processes that have been adopted for the extraction of bioactive compounds from food waste. This paper also summarizes bioactive compounds' optimum extraction condition from various food waste using novel extraction techniques.

Research limitations/implications

Food waste is rich in bioactive compounds, and its efficient extraction may add value to the food processing industries. Hence, compressive analysis is needed to overcome the problem associated with the extraction and selection of suitable extraction techniques.

Social implications

Selection of a suitable extraction method will not only add value to food waste but also reduce waste dumping and the cost of bioactive compounds.

Originality/value

This paper presents the research progress on the extraction of bioactive active compounds from food waste using novel extraction techniques.

Details

Nutrition & Food Science , vol. 52 no. 8
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 9 November 2018

Rita Mansour

The purpose of this paper was to determine and compare nutritional composition of different parts of citrus fruits, namely, Citrus aurantium (peel: albedo, flavedo and pulp…

Abstract

Purpose

The purpose of this paper was to determine and compare nutritional composition of different parts of citrus fruits, namely, Citrus aurantium (peel: albedo, flavedo and pulp: juice, pomace) . This study was conducted through three stages of fruit maturity (green, yellow and orange). Total polyphenols, flavonoids, β-carotene, total chlorophyll, ascorbic acid, acidity, total soluble solid and the minerals (Ca, Mg, Zn, Na, K, Fe, Mn Cu) were evaluated. Moreover, the relationship between the total polyphenol, flavonoids and the antioxidant activity was determined.

Design/methodology/approach

Total polyphenols were determined by the Folin-Ciocalteu method. Flavonoids were assessed by the aluminum chloride colorimetric method. Ca, Mg, Zn, Fe, Mn and Cu were measured using an atomic absorption spectrophotometer. K and Na contents were determined by using a flame photometer. Other nutritional composition was determined by volumetric method.

Findings

The result showed that the concentrations of antioxidants, total polyphenols, flavonoids, vitamin C, total chlorophyll, total acidity and antioxidant activity (DPPH%) decreased during the maturity of fruit while the value of pH and β-carotene increases. In addition, the concentrations of the most minerals decreased through the maturation of fruit except Na. Anova statistical analysis of all the studied chemical variables was shown significant differences between all the samples. The pH, total soluble solids, β-caroteniod: orange juice had the highest average while green juice had the lowest. Ascorbic acid, total acidity, total chlorophyll: green juice had the highest average while orange juice has the lowest. Total phenol, K, Mg, Fe, Cu, Mn: green flavedo had the highest average while orange juice had the lowest. Flavonoid, antioxidant activity (DPPH%), Ca, Zn: green albedo had the highest average while orange juice had the lowest. Na: orange flavedo had the highest average while green juice had the lowest. The correlations between total polyphenol, flavonoid and antioxidant capacity were significantly higher (R = 0.935 and 0.960, respectively).

Originality/value

The stage of maturity affects nutritional composition in Citrus aurantium fruits (C. aurantium) peel and pulp, where some minerals of composition increased and others decreased, according to the results. This is the first study on comparing the nutritional composition of pulp: juice, pomace and peel: albedo, flavedo of Citrus aurantium L. during maturity in Syria, and it was also not found in previous works.

Details

Nutrition & Food Science, vol. 49 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 6 February 2009

M. Afzal, C. Obuekwe, A.R. Khan and H. Barakat

This paper seeks to investigate Cordia myxa L. (CM) extracts as hepatoprotective agents, through their antioxidant activities.

Abstract

Purpose

This paper seeks to investigate Cordia myxa L. (CM) extracts as hepatoprotective agents, through their antioxidant activities.

Design/methodology/approach

Oxydative liver damage in rats was induced in Wister rats by two agents: carbon Tetrachloride (CCl4) and thioacetamide (TA). Oxydative damage was evaluated by a measurement of aspartate transaminase (AST), glutamate transaminase (ALT) and Alkaline phosphatase (ALP), in sera of the rats. Several extracts of Cordia myxa were prepared and were fed to experimental animals over a period of two weeks. Liver recovery was assessed by measuring the above hepatic enzymes and their comparison with the control group of animals. Phenolic content of the extracts was measured by Folin‐Ciocalteu reagent and was calculated as gallic acid equivalents. α,α‐diphenyl‐β‐picrylhydrazyl (DPPH) assay was used to measure antiradical activity of the extracts and it was compared with ascorbic acid.

Findings

Maximum fruit extract can be obtained by hand‐macerating the peeled fruit rich in phenolic content 11.1±1.47 mg/g gallic acid equivalent. Its antiradical activity was measured as 16.34±0.81 that was calculated as 10.0±1.24 ascorbic acid equivalent. CCl4 and TA induced comparable oxidative liver damage as measured through hepatic enzymes. A significant (p=0.05) liver recovery was noticed when animals treated with CCl4/TA were fed with CM extracts.

Originality/value

The study reports the protective role of C. myxa in chemically induced fibrosis by carbon tetrachloride (CCl4) and thioacetamide (TA).

Details

Nutrition & Food Science, vol. 39 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 27 November 2018

Hadi Emamat, Kurosh Djafarian, Hadith Tangestani, Azita Hekmatdoost and Sakineh Shab-Bidar

This study aims to systematically review randomized clinical trials (RCTs) evaluated the effects of resveratrol on vascular flow-mediated dilation (FMD).

Abstract

Purpose

This study aims to systematically review randomized clinical trials (RCTs) evaluated the effects of resveratrol on vascular flow-mediated dilation (FMD).

Design/methodology/approach

All published RCTs in English were systematically searched on PubMed and Scopus search engines up to October 2017. A total of 61 studies were found through search databases. The outcome variable of interest was FMD. Six articles which met inclusion criteria were included in this study.

Findings

From six studies, four showed a significant improvement in FMD after resveratrol supplementation acutely or chronically in subjects with cardio-metabolic risk factors. Two other studies did not show any significant effect of resveratrol on FMD.

Originality/value

The authors systematically reviewed the effectiveness of resveratrol supplementation on FMD for the first time. The findings suggest that pure resveratrol supplementation may have beneficial effects on endothelium dependent vasodilatation indicator, FMD.

Details

Nutrition & Food Science, vol. 49 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 30 April 2018

HadjMostefa Khelladi, Djamil Krouf and Nawal Taleb-Dida

This paper aims to study the effect of green lemon zest combined with sardine proteins in diabetic hypertensive rats (DHRs).

Abstract

Purpose

This paper aims to study the effect of green lemon zest combined with sardine proteins in diabetic hypertensive rats (DHRs).

Design/methodology/approach

Male Wistar rats (n = 30) weighing 250 ± 10 g were divided into five groups. The first group consumed a diet containing 20 per cent casein (C). The other four groups are rendered diabetic by intraperitoneal injection of streptozotocin (40 mg/kg body weight), then hypertensive by subcutaneous implantation controlled time-release pellet containing ouabain (0.25 mg/pellet). One untreated group (DHR) consumed 20 per cent casein and the three other groups consumed the same diet supplemented with 2 per cent green lemon zest (DHR-lz), or with 20 per cent of sardine protein (group DHR-sp) or with the combination of both sardine proteins and green lemon zest (group DHR-sp + lz).

Findings

DHRs feeding on the combination of both sardine protein (sp) and lemon zest (lz) induced a significant decrease of diastolic blood pressure and heart rates values compared with DHR (p < 0.05). The HDLC values were increased by +55 per cent in DHR-sp + lz compared with DHR group. Moreover, plasma non-HDLC concentrations were decreased significantly compared to DHR, DHR-lz, DHR-sp and C groups. In DHR-sp + lzvs DHR group, TBARS values were decreased by −25 per cent in the liver. Moreover, kidney TBARS were significantly reduced by −66, −51, −65 and −67 per cent compared with C, DHR, DHR-lz and DHR-sp, respectively.

Originality/value

These results suggest that consumption of green lemon zest combined with sardine proteins can reduce blood pressure and tissue oxidative damage and, therefore, help to prevent cardiovascular complications in hypertensive diabetic patients.

Details

Nutrition & Food Science, vol. 48 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Open Access
Article
Publication date: 6 March 2024

Madhura Rao, Lea Bilić, Aalt Bast and Alie de Boer

In this case study, we examine how a citrus peel valorising company based in the Netherlands was able to adopt a circular business model while navigating regulatory, managerial…

Abstract

Purpose

In this case study, we examine how a citrus peel valorising company based in the Netherlands was able to adopt a circular business model while navigating regulatory, managerial, and supply chain-related barriers.

Design/methodology/approach

In-depth, semi-structured interviews with key personnel in the company, notes from field observations, photographs of the production process, and documents from a legal judgement served as data for this single, qualitative case study. Data were coded inductively using the in vivo technique and were further developed into four themes and a case description.

Findings

Results from our study indicate that the regulatory and political contexts in the Netherlands were critical to the company’s success. Like in the case of most fruitful industrial symbioses, partnerships founded on mutual trust and economically appealing value propositions played a crucial role in ensuring commercial viability. Collaborating with larger corporations and maintaining transparent communication with stakeholders were also significant contributing factors. Lastly, employees’ outlook towards circularity combined with their willingness to learn new skills were important driving factors as well.

Originality/value

In addition to expanding the scholarship on the adoption of circular business models, this research offers novel insights to policymakers and practitioners. It provides empirical evidence regarding the importance of public awareness, adaptable legislation, and harmonised policy goals for supporting sustainable entrepreneurship in the circular economy.

Details

British Food Journal, vol. 126 no. 13
Type: Research Article
ISSN: 0007-070X

Keywords

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