Article
Food Science & Technology
Mohamed G. Shehata, Tarek S. Awad, Dalal Asker, Sobhy A. El Sohaimy, Nourhan M. Abd El-Aziz, Mohammed M. Youssef
Summary: This study explores the potential of citrus peels, especially sweet orange peels, as natural antioxidants and antimicrobials for food preservation. The extracts from sweet orange peels showed high levels of phenolic compounds and exhibited strong antioxidant and antimicrobial activities. The incorporation of sweet orange peel extract into vegetable oils enhanced their oxidative stability, indicating the promising application of citrus peels in enhancing storage stability and safety of food products.
CURRENT RESEARCH IN FOOD SCIENCE
(2021)
Article
Energy & Fuels
Hamza Ben Abdallah, Aimen Abbassi, Amine Trabelsi, Yosr Krichen, Leila Chekir-Ghedira, Kamel Ghedira
Summary: This study used an ultrasound-assisted procedure to extract polyphenols and flavonoids from Citrus aurantium fruit peel. Additional purification steps were carried out to obtain a flavonoid-enriched extract. The optimized extract showed significantly higher yields of polyphenols and flavonoids and exhibited greater DPPH scavenging activity compared to the conventional extract prepared by maceration.
BIOMASS CONVERSION AND BIOREFINERY
(2023)
Article
Biochemistry & Molecular Biology
Eman A. Abdelghffar, Heba A. S. El-Nashar, Ameera G. A. AL-Mohammadi, Omayma A. Eldahshan
Summary: The study identified polyphenolic compounds in orange peel extract and revealed its preventive effects against CYP-induced organ toxicity through reducing inflammation and lipid peroxidation, as well as increasing antioxidant levels.
Article
Biotechnology & Applied Microbiology
Nadia D. Cerda-Cejudo, Jose J. Buenrostro-Figueroa, Leonardo Sepulveda, Cristian Torres-Leon, Monica L. Chavez-Gonzalez, J. A. Ascacio-Valdes, Cristobal N. Aguilar
Summary: This study investigated the recovery of ellagic acid (EA) from Mexican Rambutan peel using solid-state fermentation (SSF). The influences of Aspergillus niger inoculum, temperature, and moisture on the recovery process were evaluated. The study also tested the maximum accumulation of EA, radial growth of the microorganism, water absorption capacity of the rambutan peel, and determined the best fermentation conditions. The recovered compounds and EA were identified using HPLC-MS, and their total polyphenols and antioxidant activity were tested. The study proposes a biotechnological alternative for obtaining a high-added value compound from agro-industrial wastes using SSF.
FOOD AND BIOPRODUCTS PROCESSING
(2022)
Article
Chemistry, Applied
Yue Liu, Meryem Benohoud, Joseph Hubert Galani Yamdeu, Yun Yun Gong, Caroline Orfila
Summary: Ethanol extracts of mandarin peel showed the most effective inhibition on the mycelial growth of A. flavus after 7 days of incubation, with a 39.60% inhibition rate. Mandarins extracts at 300-400 mg mL(-1) were able to completely inhibit the growth of A. flavus. Solid-phase extraction (SPE) separated polyphenol-rich fractions that displayed up to 40% higher antifungal activity than crude extracts.
Article
Agronomy
Elsherbiny A. Elsherbiny, Dawood H. Dawood, Mahmoud F. Elsebai, Amira Mira, Mohamed A. Taher
Summary: The study found that the methanol extract of red onion peel has a good effect in preventing dry rot in potato tubers caused by Fusarium sambucinum. At a certain concentration, the methanol extract significantly inhibited fungal growth and spore germination, and effectively controlled dry rot in potato slices. In addition, the methanol extract increased the total phenolics and total flavonoid content in potato slices, reduced the leakage rate and MDA content, and enhanced the activity of PAL, PPO, CAT, and POD enzymes. The major compounds in the methanol extract were analyzed using HPLC-UV/DAD, QTOF, and NMR spectra.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Chemistry, Analytical
Sladana Krivosija, Igor Jerkovic, Natasa Nastic, Mire Zloh, Stela Jokic, Marija Banozic, Krunoslav Aladic, Senka Vidovic
Summary: This study focuses on finding new ways to utilize the fruit dust obtained from orange peel during industrial processing. It investigates the integration of two green extraction methods, CO2-assisted extraction and ultrasound-assisted extraction (UAE). The chemical characterization of the extracts obtained through these methods is analyzed, and in silico testing is performed to identify the most valuable bioactive compounds.
MICROCHEMICAL JOURNAL
(2023)
Article
Plant Sciences
Rosario Mare, Roberta Pujia, Samantha Maurotti, Simona Greco, Antonio Cardamone, Anna Rita Coppoletta, Sonia Bonacci, Antonio Procopio, Arturo Pujia
Summary: Citrus peels, often considered food waste, contain various beneficial polyphenols, especially flavonoids, which possess strong antioxidant and free radical scavenging effects. They can potentially benefit human health.
Article
Food Science & Technology
Ruiting Liu, Yexing Tao, Tingting Xu, Ting Wu, Qian Yu, Siyi Pan, Xiaoyun Xu
Summary: Rich in flavonoids, orange peel can be converted into tangerine peel through long-term storage and metabolism by microorganisms. The current study simulated the ageing process of orange peel by inoculating Aspergillus niger, and found that the fermentation increased antioxidant activity, promoted the accumulation of flavonoids, and transformed hesperidin. This study provided a microbial method for the effective utilization of orange peel pomace.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Chun-yan Peng, Hua-dong Zhu, Lu Zhang, Xiao-feng Li, Wen-na Zhou, Zong-cai Tu
Summary: This study evaluated the mechanisms of Urolithin A (UroA) inhibiting advanced glycation end-product (AGE) formation, finding that UroA alleviated glycation of human serum albumin (HSA) by changing its conformational structure, trapping reactive MGO, and forming stable complexes. Additionally, the number of glycation sites was reduced with the addition of UroA, highlighting its potential as a promising glycation inhibitor.
Article
Agricultural Engineering
Ibtissem Chakroun, Zied Bouraoui, Takwa Ayachi, Karim Hosni, Hamadi Guerbej, Mejdi Snoussi, Jamel Jebali, Tahar Gharred
Summary: This study investigated the phytochemical composition and bioactivities of polar and non-polar extracts from Tunisian Thomson Navel orange peels. The extracts exhibited promising antioxidant, antimicrobial, and cytotoxic effects, making them potential sources for developing natural agents.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Food Science & Technology
Jun Zhang, Linyan Zhang, Chunling Lai, Yan Liang, Liangliang Gao, Kumaravel Kaliaperumal, Yueming Jiang
Summary: This study explored the potential of navel orange peel as an antidiabetic agent by evaluating its antioxidant, alpha-glucosidase inhibition, and antiglycation activities. Seventeen flavonoids were identified from the peel extract, and certain flavonoids showed strong antioxidant and antidiabetic properties. The structure-activity relationship of these flavonoids was also investigated.
Article
Multidisciplinary Sciences
Stephen Lo, Euphemia Leung, Bruno Fedrizzi, David Barker
Summary: Ten mono-acyl derivatives of luteolin were synthesized and some showed improved antiproliferative activity with comparable radical scavenging activity. The study suggests that increasing lipophilicity in flavonoids can enhance bioavailability and potentially improve therapeutic potential.
SCIENTIFIC REPORTS
(2021)
Article
Food Science & Technology
Maria Noemi Frias-Moreno, Rafael Angel Parra-Quezada, Jaqueline Ruiz-Carrizales, Gustavo Adolfo Gonzalez-Aguilar, David Sepulveda, Francisco Javier Molina-Corral, Juan Luis Jacobo-Cuellar, Guadalupe Isela Olivas
Summary: This study aimed to characterize the quality and bioactive compounds of raspberries grown in northern Mexico, evaluating different cultivars. The Harvest cultivar showed the highest weight and firmness but the lowest yield, total phenolics, and flavonoids. Yellow Autumn Bliss had higher concentrations of polyphenols and ascorbic acid, while red Autumn Bliss had more flavonoids and anthocyanins with greater antioxidant capacity.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2021)
Article
Chemistry, Medicinal
Rafik Mounir, Walaa A. Alshareef, Eman A. El Gebaly, Alaadin E. El-Haddad, Abdallah M. Said Ahmed, Osama G. Mohamed, Eman T. Enan, Shaimaa Mosallam, Ashootosh Tripathi, Heba Mohammed Refat M. Selim, Sarah I. Bukhari, Rihaf Alfaraj, Ghada M. Ragab, Amira A. El-Gazar, Soad Z. El-Emam
Summary: Onion peel extracts, rich in bioactive phenolics, exhibit antibacterial and anti-inflammatory properties and promote tissue regeneration. Red onion peel extract has good antibacterial effects, while yellow onion peel extract has the greatest impact on tissue regeneration.
Article
Biotechnology & Applied Microbiology
Sandra Pacios-Michelena, Raul Rodriguez-Herrera, Gabriel Rincon-Enriquez, Rodolfo Ramos-Gonzalez, Adriana C. Flores-Gallegos, Monica L. Chavez-Gonzalez, Jonathan Enmanuel de la Pena Gonzalez, Anna Ilina
Summary: The present study characterized phages isolated by magnetic nanocomplex and investigated the effect of natural polyphenols on phage activity and stability under UV irradiation. Encapsulated phages demonstrated higher stability and were effective in reducing E. coli on romaine lettuce.
JOURNAL OF FOOD SAFETY
(2023)
Review
Food Science & Technology
Jorge E. Angulo-Lopez, Adriana C. Flores-Gallegos, Juan A. Ascacio-Valdes, Juan C. Contreras Esquivel, Cristian Torres-Leon, Xochitl Ruelas-Chacon, Cristobal N. Aguilar
Summary: Agroindustrial activities generate residues which are inefficiently utilized and impact the environment. These residues contain bioactive compounds, including antioxidant dietary fiber (ADF), which has health benefits. ADF reduces the risk of diseases and has various effects such as bile-acid retention-excretion, gastrointestinal laxative, and hypoglycemic effects. ADF is a sustainable and profitable ingredient that can improve the properties of food and contribute to the circular economy.
Article
Chemistry, Applied
Hassan Laaroussi, Pedro Ferreira-Santos, Zlatina Genisheva, Meryem Bakour, Driss Ousaaid, Asmae El Ghouizi, Jose Antonio Teixeira, Badiaa Lyoussi
Summary: Bee pollen from Morocco was studied for its physicochemical, nutritional, biological, and techno-functional properties. The samples showed acceptable quality and had major constituents like carbohydrates, lipids, proteins, and polyphenols. The pollen exhibited good techno-functional properties and had potent antioxidant capacity and digestive enzyme inhibitory activity. The study suggests the potential application of bee pollen as a useful ingredient in the food industry.
Article
Chemistry, Applied
M. C. Coelho, A. S. Rodrigues, J. A. Teixeira, M. E. Pintado
Summary: The tomato processing industry is vital for the global market, aiming to optimize production and minimize waste while ensuring high-quality products. By-products generated in this industry are often discarded as waste, but they contain bioactive compounds with various beneficial properties. Recycling these compounds not only reduces environmental impact but also enables the development of value-added products for different purposes. This review discusses the recovery and utilization of bioactive compounds from tomato by-products within the context of a circular economy.
Review
Biochemistry & Molecular Biology
Francieli Colussi, Hector Rodriguez, Michele Michelin, Jose A. Teixeira
Summary: The economically viable alternative of agricultural by-product bioethanol provides a sustainable solution for expanding the use of renewable energy, ensuring greater energy supply security, and reducing environmental impacts. Improving the efficiency of existing processes is crucial to reduce costs, industrial waste, and carbon footprint. Ionic liquids (ILs) have shown promise in achieving cleaner processes and efficient dissolution and fractionation of lignocellulose for biofuel production. This review analyzes recent advances in biofuel production from lignocellulosic biomass using ILs as pretreatment and highlights cost optimization techniques for robust conversion processes.
Review
Biochemistry & Molecular Biology
Monica Serra, Ana Casas, Duarte Toubarro, Ana Novo Barros, Jose Antonio Teixeira
Summary: Microbial production of hyaluronic acid (HA) is gaining attention due to its increasing demand for industrial applications. HA is a linear, non-sulfated glycosaminoglycan widely distributed in nature, mainly composed of repeating units of N-acetylglucosamine and glucuronic acid. Its unique properties such as viscoelasticity, lubrication, and hydration make it attractive for industries like cosmetics, pharmaceuticals, and medical devices. This review presents and discusses available fermentation strategies for HA production.
Article
Biotechnology & Applied Microbiology
Jose Juan Buenrostro-Figueroa, Guadalupe Virginia Nevarez-Moorillon, Monica Lizeth Chavez-Gonzalez, Leonardo Sepulveda, Juan Alberto Ascacio-Valdes, Cristobal Noe Aguilar, Ruth Pedroza-Islas, Sergio Huerta-Ochoa, Lilia Arely Prado-Barragan
Summary: Pomegranate peel is a valuable source of polyphenols for various industries. Solid-state fermentation (SSF) was used to improve the extraction of total polyphenolic compounds (TPC) from pomegranate peel, resulting in a 5.96-fold increase in TPC extraction.
FERMENTATION-BASEL
(2023)
Review
Green & Sustainable Science & Technology
Nadia D. Cerda-Cejudo, Jose J. Buenrostro-Figueroa, Leonardo Sepulveda-Torre, Cristian Torres-Leon, Monica L. Chavez-Gonzalez, Juan A. Ascacio-Valdes, Cristobal N. Aguilar
Summary: Polyphenolic compounds are secondary metabolites found in plants, especially in fruits, vegetables, and herbs. Extracting these compounds for various industries, including food, cosmetics, and pharmacology, is a current trend. This review article critically analyzes the extraction of polyphenols using solid-state fermentation, discussing parameters such as substrate, temperature, pH, inoculum, moisture, and water activity. The method of biotechnological extraction using solid-state fermentation can affect the concentration and recovery of polyphenolic compounds, and it has potential in utilizing agricultural waste to create value-added food products.
Article
Food Science & Technology
Anna Maria Polania, Cristina Ramirez, Liliana Londono, German Bolivar, Cristobal Noe Aguilar
Summary: In this study, phenolic compounds from pineapple by-products were extracted using solid-state fermentation and ultrasound, and then encapsulated using ionotropic gelation. The resulting microencapsulates showed suitable moisture content, solubility, and wettability, as well as high total phenolic content, antioxidant capacity, and bioactive compound content. Therefore, this research is of great importance for the development of functional foods.
Article
Biotechnology & Applied Microbiology
Karen de la Rosa-esteban, Leonardo Sepulveda, Monica L. Chavez-Gonzalez, Cristian Torres-Leon, Luis E. Estrada-Gil, Cristobal N. Aguilar, Juan A. Ascacio-Valdes
Summary: This study aims to obtain, identify, and quantify ellagic acid through solid-state fermentation with a strain of yeast using Mexican rambutan peel as a suitable substrate.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Sarah L. Paz-Arteaga, Edith Cadena-Chamorro, Liliana Serna-Cock, Harlen Torres-Castaneda, Omar V. Pabon-Rodriguez, Carlos E. Agudelo-Morales, Nathiely Ramirez-Guzman, Juan A. Ascacio-Valdes, Cristobal N. Aguilar, Cristian Torres-Leon
Summary: Due to bacterial resistance to synthetic antibiotics, it is necessary to explore natural antimicrobial compounds. Pineapple residues were evaluated as a natural source of phenolic compounds with antimicrobial capacity. The combination of solid-state fermentation and ultrasound-assisted extraction showed promising results in recovering phenolic compounds from pineapple residues and exhibited great potential as a natural antimicrobial agent against Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Daniela Iga-Buitron, Edgar Torres-Maravilla, Luis G. Bermudez-Humaran, Juan A. Ascacio-Valdes, Raul Rodriguez-Herrera, Cristobal N. Aguilar, Adriana C. Flores-Gallegos
Summary: Lactic acid bacteria can enhance the nutritional content of vegetables and have positive effects on human diet and colorectal cancer prevention. In this study, different fermentation methods were used to process broccoli, and the potential of fermented broccoli in CRC chemoprevention was evaluated using in vitro cellular models. The results showed that fermented broccoli extracts had increased antioxidant activity and inhibited the proliferation of cancer cell lines in a concentration-dependent manner. The findings also indicated that fermented broccoli could have anti-inflammatory effects.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Diana C. Sainz-Mellado, Jazmin E. Mendez-Hernandez, Javier Lopez-Miranda, Jesus B. Paez-Lerma, Cristobal N. Aguilar, Nicolas O. Soto-Cruz
LETTERS IN APPLIED MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Juan C. Contreras-Esquivel, Carlos N. Cano-Gonzalez, Juan Ascacio-Valdes, Jorge A. Aguirre-Joya, David Aguillon-Gutierrez, Javier Breccia, Judith D. Espinoza-Perez, Cristobal N. Aguilar, Cristian Torres-Leon
Summary: Yerba mate and jarilla extracts have high antioxidant activity and inhibitory potential on the 3CL protease from coronavirus SARS-COV-2. The phenolic compounds rutin and 3,4-dicaffeoylquinic acid show stronger effects on Mpro than antiviral drugs. The glycosylation of phenolic compounds affects their biological activities.
