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The novelty of this study is the use of brewed black tea waste (BBTW) for pectin extraction. For this purpose, the effects of extraction conditions including extraction temperature, particle size, extraction duration and solid-liquid ratio (w/v) (SLR), on the yields (PY) and physicochemical properties of the extracted pectins were investigated. In the study, pectin extractions were accomplished using solutions of citric acid (CA) as organic acid and hydrochloric acid (HCl) as inorganic acid. Extracted pectin yields from BBTW were varied between 3.18 and 10.75% depending on the extraction conditions. Galacturonic acid values were observed between 29.39 and 73.99% for the extracted pectins. Obtained pectins showed 30.87-62.50% of degree of esterification, 5.31-10.49% of methoxyl content and equivalent weight values varied between 429 and 1238 g/mol. These values for the commercial pectin (CP) were found to be respectively 69.31%, 11.57% and 1250 g/mol. These results showed that brewed black tea waste can be considered as an alternative resource for pectin production. [GRAPHICS] .

The current study evaluated the effect of pomegranate peel-based edible coating on chicken nuggets in order to develop a functional and safe product, high in nutritional value. For this purpose, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and total phenolic content (TPC) assays were performed to check the potential antioxidant activity of chicken nuggets; microbial control, including total aerobic count and coliforms population, was performed for quality and safety purposes; and thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) were performed to determine the oxidative stability of chicken nuggets. Different treatments were applied at different storage periods (0th, 7th, 14th and 21st day). The higher value of total aerobic count (5.09 ± 0.05 log CFU/g) and coliforms (3.91 ± 0.06 log CFU/g) were obtained for the uncoated samples, while the lower population was enumerated in the combination of sodium alginate (SA) and pomegranate peel powder (PPP). However, DPPH (64.65 ± 2.15%) and TPC (135.66 ± 3.07 GAE/100 g) values were higher in the coated chicken nuggets (SA (1.5%) and PPP (1.5%)) and lowest in the control samples. The higher value of TBARS (1.62 ± 0.03 MDA/kg) and POV (0.92 ± 0.03 meq peroxide/kg) were observed in the uncoated chicken nuggets. In the Hunter color system, L*, a*, and b* peak values were determined in the coated chicken nuggets with SA (1.5%) + PPP (1.5%) at the 21st day of storage. The uncoated chicken nuggets had different sensory characteristics (appearance, color, taste, texture, and overall acceptability) compared to the coated samples. Conclusively, coating based on the combination of SA (1.5%) and PPP (1.5%) increased the quality, safety, and nutritional properties of chicken nuggets.

Pomegranate is known for high concentration of antioxidant phenolics contained in its seeds, and peel, and is considered “healthy” due to its nutritional content and biological actions. The aim of this study was to determine the nutritional quality, volatile and phenolic antioxidants in the juice, peel and seeds of pomegranate from two different regions of Mexico. The pomegranate variety Wonderful of the 2016 cycle, obtained from the Coyame and Cuauhtémoc regions of the state of Chihuahua, Mexico, were used to characterize the total phenolic content, antioxidant activity, nutritional quality and volatile compounds. Significant differences were found in evaluated parameters between the two regions. Pomegranates from Coyame region, had high amounts of antioxidant, phenol, flavonoid, anthocyanin and mineral. On the other hand, pomegranates from the Cuauhtémoc region had high amounts of protein, organic elements, and volatile compounds (alcohols, esters and aldehydes). Within these groups, the most abundant compounds were hexanol, (Z)-3-hexen-1-ol, hexanal, 4-Terpineol, α-Terpineol, and 2-Ethyl-1-hexanol. In the peel, high concentration of color, phenols, flavonoids, and antioxidants were observed. The extract of pomegranate juice had 59% anthocyanin content. The seeds had the highest mineral content. These results provide relevant information about the chemical properties of the pomegranate.

Karika merupakan tanaman endemik Dataran Tinggi Dieng. Daun Karika telah diteliti memiliki aktivitas antibakteri terhadap bakteri penyebab diare, sedangkan kulit buah dibuang atau dijadikan campuran pakan ternak. Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri kulit buah Karika terhadap bakteri penyebab keracunan, Shigella flexneri dan Escherichia coli. Sampel difraksinasi untuk memperoleh fraksi n-heksan dan etil asetat. Fraksi diuji aktivitas antibakteri nya terhadap bakteri Shigella flexneri dan Escherichia coli dengan metode sumuran. Hasil penelitian menunjukkan bahwa fraksi etil asetat dengan konsentrasi 50% memiliki daya hambat tertinggi terhadap Shigella flexneri dan Escherichia coli dibandingkan dengan konsentrasi lainnya. Berdasarkan hasil penelitian disimpulkan bahwa kulit buah Karika memiliki aktivitas antibakteri terhadap bakteri Shigella flexneri dan Escherichia coli.

espanolA lo largo de los anos la produccion de alimentos se ha visto forzada a aumentar para acompanar el crecimiento de la poblacion y de este modo los desperdicios generados tambien aumentaron. Estos subproductos de la Agroindustria pueden generar problemas de contaminacion ambiental y costos para el adecuado manejo y descarte de residuos. Debia a esto, estudios han demostrado que subproductos agroindustriales no aprovechados en la cadena productiva principal, tienen potencial para ser usados ampliamente en la industria de alimentos debido a sus caracteristicas funcionales y valor agregado, disminuyendo la contaminacion y estableciendo un correcto manejo de estos en la industria. Por lo cual el objetivo de esta investigacion fue caracterizar las cascaras de naranja y maracuya transformandolas inicialmente en harinas e despues determinando su potencial nutricional segun su composicion centesimal y fisico-quimica, utilizando metodos tradicionales para analisis de alimentos como los descritos por AOAC (1990) e IAL (2008). Entre los resultados fue observado que las cascaras de naranja y maracuya pueden ser usadas para la produccion de harinas compuestas por 1.5 y 1% lipidos, 4.8 y 5.9% proteina, 9.5 y 26.6% fibra cruda, 69.5 y 50.1% carbohidratos, 9.66 y 25.92 g kg-1 K, 21 y 8.7 mg kg-1 B, 6.71 y 32.08 mg kg-1 Fe, 8.8 y 10.31 mg kg-1 Zn respectivamente, entre otros. Concluyendo que pueden ser usadas para enriquecer productos alimenticios como panes o tortas, dandoles valor economico y nutricional, o directamente usadas para la complementacion de la alimentacion humana en batidos, aprovechando un subproducto barato que generalmente seria descartado. EnglishOver the years, food production has been forced to increase along with growth of world population, and at greater the food production food is, then greater production of waste in agro-industry is and these by-products could generate environmental problems and expenses for appropriate management of waste. Agro-industry by-products are derived from processing of raw materials from agro-industrial that do not have any main function in productive chain. Nowadays, researching works are being carried out to demonstrate possibility of taking advantage of these by-products, giving them a functionality, reducing pollution due to excess waste and establishing a correct management of these at industry. Therefore, objective of this work was to characterize the orange and passion fruit peels to discuss their possible functionalities and nutritional potential because of its centesimal and physico-chemical composition, by traditional methods for food analysis like the describing in the AOAC (1990) and IAL (2008). As a results it was observed that orange and passion fruit peels are able to be used for flour production with 1.5 and 1 % lipids, 4.8 and 5.9% protein, 9.5 and 26.6% curde fiber, 69.5 and 50.1% carbohydrates, 9.66 and 25.92 g.kg-1 K, 21 and 8.7 mg.kg-1 B, 6.71 and 32.08 mg.kg-1 Fe, 8.8 and 10.31 mg.kg-1 Zn respectively. Concluding that both flours could be used to enrich food products like bread or cake, giving them economic and nutritional value, or directly used for the complementation of human food in shakes, taking advantage of a cheap by-product that would generally be discarded.

Previous studies have proven that the flour obtained from the residue of Jabuticaba (Jab) juice and wine industries is source of bioactive compounds and an option for the production of food such as extrudates. The objective of this work was to produce extrudates with different concentrations (0, 5, 10, 15, 20%) of non-fermented and fermented Jab pomace flour, as well as to evaluate their physical, chemical and technological properties and the effect of the extrusion process on the antioxidant capacity. Results showcased that the extrudates have low content of resistant starch (0.26 g/100 g) and extrusion conditions decreased the content of polyphenols and antioxidant potential. The addition of 20% non-fermented Jab pomace reached an antioxidant activity of 2904 µg trolox/g in the DPPH method, and promoted rheological changes in the product, such as lower expansion index, higher density and hardness; while presenting higher phenolic content and antioxidant capacity.

This study was conducted to investigate the nutritive value of avocado and mango fruit wastes, and to assess the possibility of preserving the wastes into multi-nutrient blocks (MB). Both peels and a pulp:peels (PP) mixture of each fruit were analyzed for chemical composition and in vitro fermentation with goats&rsquo, ruminal fluid. Wastes had low-dry matter (DM) content (&lt, 250 g/kg), with those from mango having high non-structural carbohydrates content (&gt, 800 g/kg DM) and those from avocado high fat levels (&gt, 580 g/kg DM). Mango wastes were fermented at a greater extent and faster rate than avocado ones. The PP mixture of each fruit was included into multi-nutrient blocks (MB) formulated to have similar chemical composition. There were only subtle differences in the fermentation of MB including wastes from either avocado or mango, but fermentation of avocado-MB resulted in significantly (p &le, 0.032) greater acetate and lower propionate proportions than mango-MB. Including the PP mixture in the formulation of MB for goats feeding is a feasible option to reduce the environmental impact of avocado and mango fruit wastes, but studies on the acceptance of the MB by goats and their stability over long-time storage periods are needed.

Fruits and vegetables are the highly used food products amongst the horticultural crops. These items are consumed uncooked, nominally cooked or fully cooked, according to their nature and cooking process. With the change in diet habits and rising population, the production, as well as the processing of horticultural crops, has exponentially improved to meet its increasing demand. A large amount of peel waste is generated from fruit and vegetable-based industries and household kitchen and has led to a big nutritional and economic loss and environmental problems. Processing of fruits and vegetables alone generates a significant waste, which amounts to 25–30% of the total product. Most common wastes include pomace, peels, rind and seeds, which are highly rich in valuable bioactive compounds such as carotenoids, enzymes, polyphenols, oils, vitamins and many other compounds. These bioactive compounds show their application in various industries such as food to develop edible films, food industries for probiotics and other industries for valuable products. The utilization of these low-cost waste horticultural wastes for producing the value-added product is a novel step in its sustainable utilization. The present review intends to summarize the different types of waste originating from fruits as well as vegetables peels and highlight their potential in developing edible films, probiotics, nanoparticles, carbon dots, microbial media, biochar and biosorbents.

Watermelon consumption results in generation of organic waste in the form of seeds and peels. We have evaluated the fatty acid profiles and antioxidant content of watermelon (Kinnaree cultivar) seed oil and peel wax. In addition, we assessed the potential use of these watermelon industry byproducts in the development of cosmeceuticals. The most abundant fatty acids in seed oil and peel wax were linoleic acid and arachidic acid, respectively. Fatty acids form an essential component in the cell membranes and have seen increased recognition in the cosmeceutical industry. Antioxidants also play a beneficial role in skincare in combating free-radicals resulting from sun damage and pollutants. The seed oil showed stronger antioxidant activity than the peel wax, as indicated by the DPPH radical scavenging ability of 0.894 mg α-tocopherol equivalent/g dried seeds versus 0.036 mg α-tocopherol equivalent/g dried peels. Therefore, the seed oil was formulated into skincare products, in the form of emulsions and nanoemulsions. The most effective formulae were stable at room temperature for seven days, or following repeated cycles of heating and cooling. This work demonstrates the potential for watermelon seed oil to be employed in skincare product formulations, which could maximize agricultural profit and minimize environmental waste.

Banana (Musa sp.) has received wide interest in popular and scientific medicine because of its rich composition in bioactive metabolites, e.g., phenolic compounds, found in interesting concentrations in its peel. Banana peel is a residue that is under-exploited by the industry. Thus, with the intention to give a destination to this by-product towards health care or cosmetics industries, we evaluated its aqueous extract (AE) as a source of bioactive phenolic compounds, aiming at to apply them in future studies of biological activities. For that, in this study samples of banana peels were chemically profiled throughout the year to identify the best harvest time of those biomasses regarding their phenolic composition. In this sense, we used additional information on the chemical heterogeneity of the samples determined by the seasoning, through a set of analytical and climatic data to elaborate chemometric models, supported by bioinformatics tools. Through PCA and HCA analyzes, it was detected that low temperatures; normally observed in winter; strongly modulate the banana metabolism, leading to increased amounts of phenolic compounds, and improving the antioxidant activity of the banana peel AE. The samples collected during the months of winter showed a similar profile and a relatively high concentration of phenolic compounds with potential for future studies of biological activities., CAPES -Coordenação de Aperfeiçoamento de Pessoal de Nível Superior(407323/2013-9), info:eu-repo/semantics/publishedVersion

Phenolic acids and flavonol O-glycosides were extracted from the peels of jocote fruits (Spondias purpureaL.,Anacardiaceae) harvested in Costa Rica and characterized using ultra high-performance liquid chromatog-raphy coupled with diode array and electrospray ionization mass spectrometric detection (UHPLC–DAD–ESI-MSn). The analytical system allowed the separation of 21 phenolic compounds within less than 20 min. Their characterization was based on retention time, UV spectra and MS fragmentation pattern, and the comparison with reference substances, if available. In addition to phenolic acids, several O-glycosides of quercetin, kaempferol, kaempferide and rhamnetin were detected. This is the first study on the phenolic composition of jocote, highlighting the importance of tropical fruits as a source of natural antioxidants. UCR::Vicerrectoría de Docencia::Ciencias Agroalimentarias::Facultad de Ciencias Agroalimentarias::Escuela de Tecnología de Alimentos UCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro para Investigaciones en Granos y Semillas (CIGRAS)

The skin, the largest organ of the body, is the organ in which changes associated with aging are most visible. With increasing frequency, patients are requesting information and treatments that improve the appearance of their skin. Corresponding to this trend, there is an increasing number of products and methods available that claim to aid this pursuit. First, a change of the patient's lifestyle (eg, sun behavior, nicotine abuse, and nutrition) must take place. Only then may other methods be used. This article reflects on the following topics: topical retinoids, peels, botulinum neurotoxin, soft tissue fillers, lasers, topical and systemic endocrinological therapies, and phytohormones. A thorough knowledge of the properties (benefits, limitations, and complications) of the expanding array of possibilities for rejuvenation of the skin is essential for any physician treating patients with cosmetic complaints.

El objetivo de esta investigación fue estudiar la estabilidad de un licor dulce acondicionado con cáscaras de mandarina (Citrus reticulata Blanco variedad Cleopatra). Frutos enteros se colectaron mediante muestreo dirigido en una plantilla agrícola ubicada en Montalbán, Estado Carabobo, Venezuela y procesados para obtener cáscaras libres las cuales fueron sometidas a un proceso de maceración en etanol neutro (97° GL) durante 48 h en completa oscuridad. Los ensayos se efectuaron en tres relaciones peso cáscara/volumen de etanol (1, 5 y 10%). Muestras de zumos fueron evaluados mediante análisis fisicoquímico: pH (3,6), acidez titulable (1,75%) y °Brix (8,8). Los extractos alcohólicos se mezclaron con jarabe de sacarosa a una concentración de 115 g/L hasta alcanzar un licor de 21° Gl. Los licores se estudiaron durante cuatro meses a través de los parámetros fisicoquímicos: grado alcohólico (°GL), turbidez (NTU), sacarosa (g/L), pH y carotenoides totales (mg ct/L de licor). Paralelamente se efectuaron evaluaciones sensoriales: color, olor y sabor mediante panel no entrenado. No se detectaron cambios significativos en los parámetros °GL, NTU y pH (P>0,05), sin embargo los valores de carotenoides y sacarosa disminuyeron en todos los tratamientos (P0.05), but total carotenoids and saccharose values showed diminution in every treatment (P