Food Industry Byproducts as Starting Material for Innovative, Green Feed Formulation: A Sustainable Alternative for Poultry Feeding
Abstract
:1. Introduction
2. Agricultural Waste as a Source of Antioxidants for Broiler Nutrition
2.1. Grape Waste Products
2.2. Artichoke Waste and Bracts
3. Extraction Methods of Antioxidants from Food Waste: Towards a Greener Approach
3.1. Green Extraction Methods of Antioxidants from Grape Pomace
3.2. Green Extraction Methods of Antioxidants from Artichoke Wastes
3.3. Green Extraction Methods of Antioxidants from Other Vegetable Sources
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Starting Material | Solvent/Method | T (°C) | Extraction Time | Ref. |
---|---|---|---|---|
Non-pomace residue (Vitis labrusca L.) | MeOH:H2O 80:20, orbital agitation | 25 | 5 min | [77] |
Grape pomace (Vitis labrusca L.) (Vitis vinifera L.) | 40% EtOH, shaking | 25 | 24 h | [81,82] |
Grape pomace (V. vinifera L.) | 80% MeOH + acid | RT | 6 h | [78] |
Fermented grape pomace (Vitis vinifera L.) | Acetone:H2O 1:1 sonication | RT | 20 min | [79,80] |
Grape pomace (V. vinifera L.) | H2O | 50 | 30 min | [101] |
Fresh and oven-dried grape pomace Fresh and oven-dried stems Fresh and oven-dried seeds (V. vinifera L.) | 44% EtOH, UAE | 20 | 4 min | [91] |
Grape pomace Grape stems Grape seeds (V. vinifera L.) | 44% EtOH, UAE | 20 | 4 min | [92] |
H2O, ASE (1200 psi) | 120 | 2 × 10 min | ||
Grape pomace (V. vinifera L.) | 70% EtOH Ultrasounds | RT | 20 min | [42] |
Grape pomace (V. vinifera L.) | 50% EtOH/Acidic water Microwave-pressure pretreatment | 100–60 | 120 s pretreatment, 3 h extraction | [89] |
Grape pomace (V. vinifera L.) | 50% EtOH Ultrasounds | 45 | 400 s | [90] |
Freeze-dried grape pomace (V. vinifera L.) | 50% EtOH Ultrasounds | 55 | 20 min | [93] |
Oven-dried grape pomace (V. vinifera L.) | 30% EtOH PED | RT | 6 min | [103] |
Grape pomace (V. vinifera L.) | 20% glycerol/water (v/v) | RT | 3 h | [104] |
Grape skin (V. vinifera L.) | ChCl:Oa DES, 25% water, UAE | 65 | 50 min | [94] |
Grape pomace (V. vinifera L.) | Gly:SBz DES, 30% water, UAE | 80 | 240 min | [95] |
Grape pomace (V. vinifera L.) | Bet:U DES | RT | 24 h | [96] |
Grape pomace (V. vinifera L.) | ChCl:Cit DES, 30% water, UAE | 65 | 50 min | [97] |
Grape pomace (V. vinifera L.) | Bet:CA DES, 40% water | RT | 24h | [98] |
Freeze-dried grape pomace (V. vinifera L.) | ChCl:Oa DES, 30% water | 60 | 10 min | [99] |
Grape pomace (V. vinifera L.) | Bet:Glc DES, 30% water, UAE Bet:Scu DES 30% water, UAE | 65 | 55 min | [100] |
Artichoke heads (C. scolymus L.) | EtOH 80% | RT | 1 h | [67] |
Artichoke leaves and stalks (C. scolymus L.) | EtOH 50% | 98 | 3 min | [71] |
Freeze-dried artichoke bracts, leaves and stems (C. scolymus L.) | MeOH 60%, UAE | RT | 30 min ultrasound pretreatment 1 h extraction | [61] |
Oven-dried artichoke heads, leaves and stems (C. scolymus L.) | EtOH 25%, MAE | 50 | 5 min | [63] |
Olive tree leaves (Olea europaea) | 30% acetonitrile, MAE | RT | 1.5 min | [108] |
Green tea plant (Camellia sinensis) | Ch-Cl/Gly DES, UAE | RT | 21 min | [110] |
Kiwi peel (Actinidia deliciosa) | 34% EtOH, UAE | 25 | 34.4 min | [111] |
Rosemary leaves (Rosmarinus officinalis L.) | ChCl:1,2-propanediol DES, 50% water | 65 | 150 min | [29] |
Rosemary leaves (Rosmarinus officinalis L.) | refined soybean oil with 1% w/w of soy lecithin | 40 | 3 h | [112] |
Orange peel (Citrus sinensis L.) | ChCl:EG 1:4 DES, 10% water | 60 | 100 min | [113] |
Olive tree leaves (Olea europaea) | Gly/La 1:1 DES, 50% water, homogenizer-assisted extraction | RT | 90 s | [109] |
Onion solid wastes (Allium cepa L.) | GL/SP 8:1 DES | 80 | 150 min | [114] |
Osmanthus fragrans freeze-dried flowers | Glu/La 5:1 DES, 50% Ethanol, MAE | RT | 15 s | [115] |
Saffron crocus petals (Crocus sativus) | La/Gly 5:1 DES, 30% water | 50 | 150 min | [116] |
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Brunetti, L.; Leuci, R.; Colonna, M.A.; Carrieri, R.; Celentano, F.E.; Bozzo, G.; Loiodice, F.; Selvaggi, M.; Tufarelli, V.; Piemontese, L. Food Industry Byproducts as Starting Material for Innovative, Green Feed Formulation: A Sustainable Alternative for Poultry Feeding. Molecules 2022, 27, 4735. https://doi.org/10.3390/molecules27154735
Brunetti L, Leuci R, Colonna MA, Carrieri R, Celentano FE, Bozzo G, Loiodice F, Selvaggi M, Tufarelli V, Piemontese L. Food Industry Byproducts as Starting Material for Innovative, Green Feed Formulation: A Sustainable Alternative for Poultry Feeding. Molecules. 2022; 27(15):4735. https://doi.org/10.3390/molecules27154735
Chicago/Turabian StyleBrunetti, Leonardo, Rosalba Leuci, Maria Antonietta Colonna, Rossana Carrieri, Francesco Emanuele Celentano, Giancarlo Bozzo, Fulvio Loiodice, Maria Selvaggi, Vincenzo Tufarelli, and Luca Piemontese. 2022. "Food Industry Byproducts as Starting Material for Innovative, Green Feed Formulation: A Sustainable Alternative for Poultry Feeding" Molecules 27, no. 15: 4735. https://doi.org/10.3390/molecules27154735