Valorization of fruits and vegetables waste through green extraction of bioactive compounds and their nanoemulsions-based delivery system

Anuradha Saini, Parmjit Singh Panesar, Manab Bandhu Bera
2019 Bioresources and Bioprocessing  
Fruits and vegetables, a significant segment of food sector, generate large volume of wastes annually. They constitute an excellent source of several valuable components (carotenoids, polyphenols, etc.), also known as bioactive compounds. These bioactive compounds have a positive impact on health and are known to modulate the metabolic processes as well as influence the cellular activities in the human health due to their antioxidant, anti-cancer, antiinflammation, anti-allergenic and
more » ... genic and anti-atherogenic properties; depending upon the pathway and their bioavailability in the body. Despite this, some of these compounds are hydrophobic in nature and therefore are less bioavailable in the body. However, with the technological advancements like nanoemulsions, their solubility, stability and functional properties can be enhanced. This review provides the comprehensive information about the green extraction techniques and innovative delivery system such as nanoemulsions for bioactive compounds generated from fruits and vegetables waste. which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. References Abdelkarim G (2014) What is a bioactive compounds? A combined definition for a preliminary consensus. Int J Nutr Food Sci 3:174-179 Agócs A, Nagy V, Szabó Z, Márk L, Ohmacht R, Deli J (2007) Comparative study on the carotenoid composition of the peel and the pulp of different citrus species. Innov Food Sci Emerg Technol 8(3):390-394 Ajila CM, Aalami M, Leelavathi K, Rao UP (2010) Mango peel powder: a potential source of antioxidant and dietary fiber in macaroni preparations. Innov Food Sci Emerg Technol 11:219-224 Alupului A, Čalinescu I, Lavric V (2012) Microwave extraction of active principles from medicinal plants. UPB Sci Bull Ser B Chem Mater Sci 74:129-142 Ameer K, Shahbaz HM, Kwon JH (2017) Green extraction methods for polyphenols from plant matrices and their byproducts: a review. Compr Rev Food Sci Food Saf 16:295-315 An Y, Yan X, Li B, Li Y (2014) Microencapsulation of capsanthin by self-emulsifying nanoemulsions and stability evaluation. Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products. J Food Sci Technol 52:5898-5905 Boussetta N, Vorobiev E, Le LH, Cordin-Falcimaigne A, Lanoisselle JL (2012) Application of electrical treatments in alcoholic solvent for polyphenols extraction from grape seeds. LWT-Food Sci Technol 46:127-134 Bryant G, Wolfe J (1987) Electromechanical stress produced in the plasma membranes of suspended cells by applied electrical fields. J Membr Biol 96:129-139 Chandrasekar V, Martín-González MFS, Hirst P, Ballard TS (2015) Optimizing microwave-assisted extraction of phenolic antioxidants from red delicious and jonathan apple pomace. J Food Process Eng 38:571-582 Chanfrau CJER, Armas TML (2014) Ultrasound assisted extraction of polyphenols from Punica granatum (Grenada) fruits. Rev Cuba Farm 48:469-476 Chen C, You LJ, Abbasi AM, Fu X, Liu RH (2015) Optimization for ultrasound extraction of polysaccharides from mulberry fruits with antioxidant and
doi:10.1186/s40643-019-0261-9 fatcat:ocxkhk7r2zfnjghxvydszvlf4i