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Agri-Food Wastes as Natural Source of Bioactive Antioxidants—3rd Edition

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A special issue of Antioxidants (ISSN 2076-3921).

Deadline for manuscript submissions: closed (31 October 2024) | Viewed by 18787

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Prof. Dr. Silvana Hrelia

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Department for Life Quality Studies, Alma Mater Studiorum, University of Bologna, 47921 Rimini, Italy
Interests: cellular biochemistry; nutritional biochemistry; oxidative stress; antioxidants; nutraceuticals
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Dr. Cristina Angeloni

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Department for Life Quality Studies, Alma Mater Studiorum-University of Bologna, Corso D’Augusto 237, 47921 Rimini, Italy
Interests: nutritional biochemistry; neurodegenerative diseases; oxidative stress; inflammation; nutraceuticals; ageing
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Dr. Maria Cristina Barbalace

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Department for Life Quality Studies, Alma Mater Studiorum, University of Bologna, Bologna, Italy
Interests: cellular biochemistry; nutraceuticals; neurodegeneration; oxidative stress; inflammation; antioxidants
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The increase in global food production has given rise to increased difficulties in waste management, with substantial environmental impacts. In 2021 alone, 931 million tons of agri-food waste were generated at all stages of the supply chain, from production to household consumption. The management of these residues has become obligatory due to the potential environmental risks associated with their microbial decomposition. In recent years, the scientific community has been focusing on developing sustainable solutions to transform this waste into valuable products. Modern biorefineries already ensure the valorization of many agri-food waste into energy, fuels, and construction materials. However, the chemical composition of these food waste materials makes them a natural reservoir of bioactive compounds with potential health benefits for humans.

Agri-food waste, such as leaves, flowers, stems, and other lignocellulosic portions, still contain abundant cellulose, hemicellulose, and lignin, while other parts like peels, skins, seeds, bones, fish bones, coffee grounds, etc., contain significant levels of sugars, fibers, raw proteins, minerals, organic acids, vitamins, polyphenols, carotenoids, omega-3 fatty acids, oligopeptides, and more. Particularly, polyphenols, classified as flavonoids, tannins, phenolic acids, stilbenes, and lignans, are widely present in waste products originating from fruits and vegetables. They are perhaps the most extensively studied class of bioactive compounds due to their antioxidant activity and ability to modulate inflammation as well as various signal transduction pathways. Because of these properties, polyphenols are currently under preclinical and clinical investigation as dietary adjuncts for the prevention and treatment of chronic degenerative diseases.

In the development of nutraceuticals from waste products, particular attention must be paid to extraction techniques that should maximize the recovery of bioactive compounds while minimizing environmental impact. One key strategy is the adoption of eco-sustainable extraction techniques that reduce the use of toxic chemical solvents and energy consumption.

In this third Special Issue on “Agri-Food Wastes as Natural Source of Bioactive Antioxidants”, our objective is to collect research papers and reviews exploring the multifaceted dimensions of this topic. In particular, we will consider papers on the eco-green extraction and characterization of agri-food wastes to produce antioxidant bioactive compounds, as well as papers on “in vitro” and “in vivo” studies of the effects of these compounds/extracts, with such papers emphasizing the capacity of agri-foods to modulate the intricate signaling networks underpinning the development and progression of chronic and degenerative diseases.

Prof. Dr. Silvana Hrelia
Dr. Cristina Angeloni
Dr. Maria Cristina Barbalace
Guest Editors

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Keywords

agri-food byproducts
agri-food waste
nutraceuticals
functional foods
essential oils
bioactive compounds
phytochemicals
health effects
green extraction

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Published Papers (13 papers)

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17 pages, 4779 KiB

Open AccessArticle

Structural Characterization and Antioxidant Activity of Exopolysaccharide Produced from Beet Waste Residue by Leuconostoc pseudomesenteroides

by Ying Liu, Ying Zhou, Cong Bian, Heqi Li, Youxian Kang, Yu Gao, Yao Peng and Chunjing Zhang

Antioxidants 2024, 13(11), 1289; https://doi.org/10.3390/antiox13111289 - 25 Oct 2024

Viewed by 643

Abstract

Lactic acid bacteria exopolysaccharide (EPS) is a large molecular polymer produced during the growth and metabolism of lactic acid bacteria. EPS has multiple biological functions and is widely used in fields such as food and medicine. However, the low yield and high production cost of EPS derived from lactic acid bacteria limit its widespread application. In this study, we used beet waste residue as a substrate to produce EPS by fermentation with Leuconostoc pseudomesenteroides to improve the utilization rate of agricultural waste and reduce the production cost of lactic acid bacterial EPS. After purification, the molecular weight (Mw) of EPS was determined to be 417 kDa using high-performance size exclusion chromatography (HPSEC). High-performance liquid chromatography (HPLC), Fourier transform infrared (FTIR) spectroscopy, and nuclear magnetic resonance (NMR) spectroscopy revealed that the EPS was composed of glucose subunits with α-1,6 glycosidic linkages. The thermal analysis and heavy metal adsorption capacity revealed a relatively high degradation temperature of 315.54 °C and that the material could effectively adsorb Cu²⁺. Additionally, the findings indicated that the EPS exhibited a significant ability to neutralize free radicals, a property that was found to be concentration dependent. Furthermore, the results of the intracellular study showed the protective effect of freshly isolated EPS on tBHP-induced cellular oxidative stress at a concentration of 50 µg/mL. These results suggest that the EPS from L. pseudomesenteroides may be developed as antioxidant agents for functional food products and pharmaceutical applications due to its capacity to scavenge free radicals. Full article

(This article belongs to the Special Issue Agri-Food Wastes as Natural Source of Bioactive Antioxidants—3rd Edition)

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14 pages, 517 KiB

Open AccessArticle

Green Extraction of Bioactive Compounds from Apple Pomace from the Cider Industry

by Rosa Pando Bedriñana, Roberto Rodríguez Madrera, María Dolores Loureiro Rodríguez, Karelmar López-Benítez and Anna Picinelli Lobo

Antioxidants 2024, 13(10), 1230; https://doi.org/10.3390/antiox13101230 - 14 Oct 2024

Viewed by 857

Abstract

The cider-making industry in Asturias generates between 9000 and 12,000 tons of apple pomace per year. This by-product, the remains of the apple pressing, and made up of peel, flesh, seeds and stems, is a valuable material, containing substantial amounts of antioxidant compounds associated with healthy properties. Polyphenols such as dihydrochalcones and quercetin glycosides, and triterpenic acids, among which ursolic acid is a major compound, are the main antioxidant families described in apple pomace. The simultaneous recovery of those families has been accomplished by low frequency ultrasound-assisted extraction. Working extraction conditions were optimised by response surface methodology (RSM): time, 5.1 min; extractant composition, 68% ethanol in water; solid/liquid ratio, 1/75 and ultrasonic wave amplitude, 90%. This procedure was further applied to analyse those components in the whole apple pomace (WAP), apple peel (AP) and apple flesh (AF). On average, dry WAP contained almost 1300 µg/g of flavonols, 1200 µg/g of dihydrochalcones and 4200 µg/g of ursolic acid. These figures increased in the apple peel to, respectively 2500, 1400 and 8500 µg/g dry matter. Two linear multivariate regression models allowed the antioxidant activity of apple by-products to be predicted on the basis of their bioactive composition. The results derived from this study confirm the potential of industrial cider apple pomace as a source of high-value bioactive compounds, and the feasibility of the ultrasound-assisted extraction technique to recover those components in a simple and efficient way. Full article

(This article belongs to the Special Issue Agri-Food Wastes as Natural Source of Bioactive Antioxidants—3rd Edition)

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20 pages, 4516 KiB

Open AccessArticle

By-Products Valorization: Peptide Fractions from Milk Permeate Exert Antioxidant Activity in Cellular and In Vivo Models

by Valeria Scalcon, Federico Fiorese, Marica Albanesi, Alessandra Folda, Gianfranco Betti, Marco Bellamio, Emiliano Feller, Claudia Lodovichi, Giorgio Arrigoni, Oriano Marin and Maria Pia Rigobello

Antioxidants 2024, 13(10), 1221; https://doi.org/10.3390/antiox13101221 - 10 Oct 2024

Viewed by 626

Abstract

The discarding of agri-food by-products is a stringent problem due to their high environmental impact. Recovery strategies can lead to a reduction of waste and result in new applications. Agri-food waste represents a source of bioactive molecules, which could promote health benefits. The primary goal of this research has been the assessment of the antioxidant activity of milk permeate, a dairy farm by-product, and the isolation and identification of peptide fractions endowed with antioxidant activity. The chromatographic extraction of the peptide fractions was carried out, and the peptides were identified by mass spectrometry. The fractions showed radical scavenging activity in vitro. Moreover, the results in the Caco-2 cell model demonstrated that the peptide fractions were able to protect from oxidative stress by stimulating the Keap1/Nrf2 antioxidant signaling pathway, increasing the transcription of antioxidant enzymes. In addition, the bioactive peptides can affect cellular metabolism, increasing mitochondrial respiration. The action of the peptide fractions was also assessed in vivo on a zebrafish model and resulted in the protection of the whole organism from the adverse effects of acute cold stress, highlighting their strong capability to protect from an oxidative insult. Altogether, the results unveil novel recovery strategies for food by-products as sources of antioxidant bioactive peptides that might be utilized for the development of functional foods. Full article

(This article belongs to the Special Issue Agri-Food Wastes as Natural Source of Bioactive Antioxidants—3rd Edition)

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33 pages, 10329 KiB

Open AccessArticle

Antioxidant Activity and Hypoallergenicity of Egg Protein Matrices Containing Polyphenols from Citrus Waste

by María Victoria Gil, Nuria Fernández-Rivera, Gloria Gutiérrez-Díaz, Jorge Parrón-Ballesteros, Carlos Pastor-Vargas, Diana Betancor, Carlos Nieto and Pedro Cintas

Antioxidants 2024, 13(10), 1154; https://doi.org/10.3390/antiox13101154 - 24 Sep 2024

Viewed by 992

Abstract

This study reports on the interactions of egg proteins, which represent a major health concern in food allergy, with polyphenols obtained from orange and lemon peels. The antioxidant properties of such citrus peel extracts prior to protein binding were evaluated. The resulting edible, and therefore inherently safe, matrices exhibit reduced IgE binding compared to pure proteins in indirect immunological assays (ELISA) using individual sera from patients allergic to ovalbumin and lysozyme. The reduced allergenicity could arise from the interactions with polyphenols, which alter the structure and functionality of the native proteins. It is hypothesized that the anti-inflammatory and antioxidant properties of the polyphenols, described as inhibitors of the allergic response, could add immunomodulatory features to the hypoallergenic complexes. A docking analysis using lysozyme was conducted to scrutinize the nature of the protein–polyphenol interactions. An in silico study unravelled the complexity of binding modes depending on the isoforms considered. Altogether, the presented results validate the antioxidant properties and reduced allergenicity of polyphenol-fortified proteins. Lastly, this study highlights the upgrading of vegetable wastes as a source of natural antioxidants, thus showing the benefits of a circular economy in agri-food science. Full article

(This article belongs to the Special Issue Agri-Food Wastes as Natural Source of Bioactive Antioxidants—3rd Edition)

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26 pages, 5877 KiB

Open AccessArticle

Citrus Pomace as a Source of Plant Complexes to Be Used in the Nutraceutical Field of Intestinal Inflammation

by Mariarosaria Ingegneri, Maria Rita Braghini, Michela Piccione, Cristiano De Stefanis, Manuela Mandrone, Ilaria Chiocchio, Ferruccio Poli, Martina Imbesi, Anna Alisi, Antonella Smeriglio and Domenico Trombetta

Antioxidants 2024, 13(7), 869; https://doi.org/10.3390/antiox13070869 - 19 Jul 2024

Cited by 1 | Viewed by 1155

Abstract

This study aims to recover the main by-product of Citrus fruits processing, the raw pomace, known also as pastazzo, to produce plant complexes to be used in the treatment of inflammatory bowel disease (IBD). Food-grade extracts from orange (OE) and lemon (LE) pomace were obtained by ultrasound-assisted maceration. After a preliminary phytochemical and biological screening by in vitro assays, primary and secondary metabolites were characterized by proton nuclear magnetic resonance (¹H-NMR) and liquid chromatography coupled to diode array detection and electrospray ionization mass spectrometry (LC-DAD-ESI-MS) analyses. The intestinal bioaccessibility and antioxidant and anti-inflammatory properties were investigated by in vitro simulated gastro-intestinal digestion followed by treatments on a lipopolysaccharide (LPS)-stimulated human colorectal adenocarcinoma cell line (Caco-2). The tight junctions-associated structural proteins (ZO-1, Claudin-1, and Occludin), transepithelial electrical resistance (TEER), reactive oxygen species (ROS)-levels, expression of some key antioxidant (CAT, NRF2 and SOD2) and inflammatory (IL-1β, IL-6, TNF-α, IL-8) genes, and pNFkB p65 nuclear translocation, were evaluated. The OE and LE digesta, which did not show any significant difference in terms of phytochemical profile, showed significant effects in protecting against the LPS-induced intestinal barrier damage, oxidative stress and inflammatory response. In conclusion, both OE and LE emerged as potential candidates for further preclinical studies on in vivo IBD models. Full article

(This article belongs to the Special Issue Agri-Food Wastes as Natural Source of Bioactive Antioxidants—3rd Edition)

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21 pages, 7855 KiB

Open AccessArticle

Vitis vinifera L. cv. Falanghina Seed Extracts: Antioxidant Effect of Bioactive Compounds on HepG2 Cells

by Stefania Iervolino, Pierpaolo Scarano, Jessica Raffaella Madera, Cristina Franco, Maria Tartaglia, Romania Stilo, Rosaria Sciarrillo, Lorella Maria Teresa Canzoniero, Maria Moreno and Carmine Guarino

Antioxidants 2024, 13(7), 834; https://doi.org/10.3390/antiox13070834 - 12 Jul 2024

Viewed by 878

Abstract

Vitis vinifera L. is a natural source of bioactive compounds that is already used for cosmeceutical and nutraceutical approaches. However, their phytochemical and antioxidant properties, although studied, have not been fully explored. We aimed to characterize V. vinifera L. cv. Falanghina seed extracts in different polarity solvents (hexane, ethyl acetate, ethanol, and a mixture of acetone–water) for their phytochemical contents, including the total phenolic compound content (TPC), free radical scavenging capacities, and antioxidant ability on HepG2 cells. We directly profiled the functional quality of V. vinifera seed extracts against H₂O₂-induced oxidative stress in HepG2 cells, focusing on mitochondrial functions. The content of bioactive compounds was characterized by LC-MS. To assess the cytocompatibility of the extracts, a 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay was conducted. Results showed that extraction with ethyl acetate (18.12 mg GAE·g⁻¹) and ethanol solvents (18.07 mg GAE·g⁻¹), through Soxhlet, and with an acetone–water mixture (14.17 mg GAE·g⁻¹), through maceration, yielded extracts rich in (poly)phenols, with good scavenging and antioxidant activity (98.32 I% for ethanol solvents and 96.31 I% for acetone–water mixture). The antioxidant effect of polyphenols is at least partially due to their capacity to maintain mitochondrial biogenesis and mitophagy, which elevates mitochondrial efficiency, resulting in diminished ROS production, hence re-establishing the mitochondrial quality control. These findings highlight the valorization of Vitis by-products to improve food functional characteristics. Full article

(This article belongs to the Special Issue Agri-Food Wastes as Natural Source of Bioactive Antioxidants—3rd Edition)

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15 pages, 3778 KiB

Open AccessArticle

Polyphenolic Profiling and Antioxidant Activity in Berry Extracts of Pyracantha Wild Varieties from the Mediterranean Region

by Roberta Del Sole, Maria Assunta Montefusco, Raffaella Filippini and Lucia Mergola

Antioxidants 2024, 13(7), 765; https://doi.org/10.3390/antiox13070765 - 25 Jun 2024

Viewed by 1089

Abstract

Pyracantha is a genus of wild perennial shrubs native in an area extending from Southwest Europe to Southeast Asia, and it is used in traditional medicine for the diuretic, cardiac, and tonic properties of its fruits, which can also be cooked to make jellies, jams, and sauces. This work aims to study and compare the antioxidant activity and the phenolic and anthocyanin composition of three varieties of Pyracantha coccinea: Red Column (PCR), Orange Glow (PCO), and Soleil d’Or (PCS), and one of Pyracantha angustifolia: Orange glow (PAO), collected from the spontaneous flora of the Mediterranean region (Southern Italy). Two different extraction processes were tested using methanol and an aqueous methanol solution (80% MeOH) to evaluate the polyphenolic content and antioxidant activity of freeze-dried berries. The highest total phenolic content was found in PCR and PAO berries (174.21 ± 0.149 and 168.01 ± 0.691 mg of gallic acid equivalent per gram of dry matter, respectively) extracted with an aqueous methanol solution (80% MeOH). Polyphenolic extracts analyzed by HPLC-DAD-ESI/MS confirmed the presence of rutin, quercetin hexose, neoeriocitrin, procyanidin B, and resveratrol. Moreover, the total antioxidant activity of the berries’ extracts was measured by comparing two different spectrophotometric methods (ABTS and DPPH), showing that the varieties with the highest total phenolic content, PCR and PAO, also had the highest scavenging activity. Finally, a suitable extraction process was chosen for the evaluation of the anthocyanins’ composition of all frozen berries, and in all MS spectra of Pyracantha varieties, two ionic species at 449 m/z attributable to two cyanidin derivatives were found. Full article

(This article belongs to the Special Issue Agri-Food Wastes as Natural Source of Bioactive Antioxidants—3rd Edition)

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13 pages, 489 KiB

Open AccessArticle

Effects of Phenols from Olive Vegetation Water on Mutagenicity and Genotoxicity of Stored-Cooked Beef Patties

by Dario Mercatante, Sarah Curró, Patrizia Rosignoli, Vladimiro Cardenia, Beatrice Sordini, Agnese Taticchi, Maria Teresa Rodriguez-Estrada and Roberto Fabiani

Antioxidants 2024, 13(6), 695; https://doi.org/10.3390/antiox13060695 - 6 Jun 2024

Viewed by 1189

Abstract

This explorative study aimed to assess the mutagenicity and genotoxicity of stored-cooked beef patties formulated with and without phenols (7.00 mg of phenols/80-g patty) extracted from olive vegetation water (OVW), as related to the formation of cholesterol oxidation products (COPs) and heterocyclic amines (HCAs). The patties were packaged in a modified atmosphere, sampled during cold storage (4 °C) for 9 days, and grilled at 200 °C. The genotoxicity was evaluated by the Comet assay. The patty extract was found to be genotoxic on primary peripheral blood mononuclear cells (PBMCs), while no mutagenicity was detected. The addition of OVW phenols significantly decreased the genotoxicity of the patty extract and reduced the total COPs content in stored-cooked patties (4.59 times lower than control); however, it did not affect the content of total HCAs (31.51–36.31 ng/patty) and the revertants’ number. Therefore, these results demonstrate that the OVW phenols were able to counteract the formation of genotoxic compounds in stored-cooked beef patties. Full article

(This article belongs to the Special Issue Agri-Food Wastes as Natural Source of Bioactive Antioxidants—3rd Edition)

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20 pages, 2906 KiB

Open AccessArticle

Sustainable Utilization of Food Biowaste (Papaya Peel) Extract for Gold Nanoparticle Biosynthesis and Investigation of Its Multi-Functional Potentials

by Jayanta Kumar Patra, Han-Seung Shin, In-Jun Yang, Ly Thi Huong Nguyen and Gitishree Das

Antioxidants 2024, 13(5), 581; https://doi.org/10.3390/antiox13050581 - 9 May 2024

Cited by 3 | Viewed by 1980

Abstract

Papaya contains high amounts of vitamins A, C, riboflavin, thiamine, niacin, ascorbic acid, potassium, and carotenoids. It is confirmed by several studies that all food waste parts such as the fruit peels, seeds, and leaves of papaya are potential sources of phenolic compounds, particularly in the peel. Considering the presence of numerous bioactive compounds in papaya fruit peels, the current study reports a rapid, cheap, and environmentally friendly method for the production of gold nanoparticles (AuNPs) employing food biowaste (vegetable papaya peel extract (VPPE)) and investigated its antioxidant, antidiabetic, tyrosinase inhibition, anti-inflammatory, antibacterial, and photocatalytic degradation potentials. The phytochemical analysis gave positive results for tannins, saponins, steroids, cardiac steroidal glycoside, protein, and carbohydrates. The manufactured VPPE-AuNPs were studied by UV–Vis scan (with surface plasmon resonance of 552 nm), X-ray diffraction analysis (XRD) (with average crystallite size of 44.41 nm as per the Scherrer equation), scanning electron microscopy–energy-dispersive X-ray (SEM-EDS), thermogravimetric analysis (TGA), Fourier transform infrared spectroscopy (FT-IR), particle size, zeta potential, etc. The mean dimension of the manufactured VPPE-AuNPs is 112.2 d.nm (PDI—0.149) with a −26.1 mV zeta potential. The VPPE-AuNPs displayed a significant antioxidant effect (93.24% DPPH scavenging and 74.23% SOD inhibition at 100 µg/mL); moderate tyrosinase effect (with 30.76%); and substantial α-glucosidase (95.63%) and α-amylase effect (50.66%) at 100 µg/mL. Additionally, it was found to be very proficient in the removal of harmful methyl orange and methylene blue dyes with degradation of 34.70% at 3 h and 24.39% at 5 h, respectively. Taken altogether, the VPPE-AuNPs have been proven to possess multiple biopotential activities, which can be explored by the food, cosmetics, and biomedical industries. Full article

(This article belongs to the Special Issue Agri-Food Wastes as Natural Source of Bioactive Antioxidants—3rd Edition)

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17 pages, 3201 KiB

Open AccessArticle

Ultrasound-Assisted Maillard Conjugation of Yeast Protein Hydrolysate with Polysaccharides for Encapsulating the Anthocyanins from Aronia

by Loredana Dumitrașcu, Mihaela Brumă (Călin), Mihaela Turturică, Elena Enachi, Alina Mihaela Cantaragiu Ceoromila and Iuliana Aprodu

Antioxidants 2024, 13(5), 570; https://doi.org/10.3390/antiox13050570 - 5 May 2024

Viewed by 1544

Abstract

Valorisation of food by-products, like spent brewer’s yeast and fruit pomaces, represents an important strategy for contributing to sustainable food production. The aims of this study were to obtain Maillard conjugates based on spent yeast protein hydrolysate (SYH) with dextran (D) or maltodextrin (MD) by means of ultrasound treatment and to use them for developing encapsulation systems for the anthocyanins from aronia pomace. The ultrasound-assisted Maillard conjugation promoted the increase of antioxidant activity by about 50% compared to conventional heating and SYH, and was not dependent on the polysaccharide type. The ability of the conjugates to act as wall material for encapsulating various biologically active compounds was tested via a freeze-drying method. The retention efficiency ranged between 58.25 ± 0.38%–65.25 ± 2.21%, while encapsulation efficiency varied from 67.09 ± 2.26% to 88.72 ± 0.33%, indicating the strong effect of the carrier material used for encapsulation. The addition of the hydrolysed yeast cell wall played a positive effect on the encapsulation efficiency of anthocyanins when used in combination with the SYH:MD conjugates. On the other hand, the stability of anthocyanins during storage, as well as their bioavailability during gastrointestinal digestion, were higher when using the SYH:D conjugate. The study showed that hydrolysis combined with the ultrasound-assisted Maillard reaction has a great potential for the valorisation of spent brewer’s yeast as delivery material for the encapsulation of bioactive compounds. Full article

(This article belongs to the Special Issue Agri-Food Wastes as Natural Source of Bioactive Antioxidants—3rd Edition)

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21 pages, 4017 KiB

Open AccessArticle

Extracts and Scirpusin B from Recycled Seeds and Rinds of Passion Fruits (Passiflora edulis var. Tainung No. 1) Exhibit Improved Functions in Scopolamine-Induced Impaired-Memory ICR Mice

by Yi-Yan Sie, Liang-Chieh Chen, Cai-Wei Li, Ching-Chiung Wang, Cai-Jhen Li, Der-Zen Liu, Mei-Hsien Lee, Lih-Geeng Chen and Wen-Chi Hou

Antioxidants 2023, 12(12), 2058; https://doi.org/10.3390/antiox12122058 - 29 Nov 2023

Cited by 2 | Viewed by 1868

Abstract

In this paper, the seeds and rinds of passion fruit, which are the agricultural waste of juice processing, were recycled to investigate their biological activities for sustainable use. De-oiled seed powders (S) were successively extracted by refluxing 95% ethanol (95E), 50E, and hot water (HW), respectively, to obtain S-95EE, S-50EE, and S-HWE. Dried rind powders were successively extracted by refluxing HW and 95E to obtain rind-HWE and rind-95EE, respectively. S-50EE and S-95EE showed the most potent extracts, such as anti-amyloid-β_1-42 aggregations and anti-acetylcholinesterase inhibitors, and they exhibited neuroprotective activities against amyloid-β_25-35-treated or H₂O₂-treated SH-SY5Y cells. Scirpusin B and piceatannol were identified in S-95EE, S-50EE, and rind-HWE, and they showed anti-acetylcholinesterase activity at 50% inhibitory concentrations of 62.9 and 258.9 μM, respectively. Daily pretreatments of de-oiled seed powders and rind-HWE (600 mg/kg), S-95EE, and S-50EE (250 mg/kg) or scirpusin B (40 mg/kg) for 7 days resulted in improved learning behavior in passive avoidance tests and had significant differences (p < 0.05) compared with those of the control in scopolamine-induced ICR mice. The seeds and rinds of passion fruit will be recycled as materials for the development of functional foods, promoting neuroprotection and delaying the onset of cognitive dysfunctions. Full article

(This article belongs to the Special Issue Agri-Food Wastes as Natural Source of Bioactive Antioxidants—3rd Edition)

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16 pages, 923 KiB

Open AccessReview

Recent Advances in the Extraction and Characterization of Bioactive Compounds from Corn By-Products

by Ulises Ramírez-Esparza, María Cristina Agustín-Chávez, Emilio Ochoa-Reyes, Sandra M. Alvarado-González, Leticia X. López-Martínez, Juan A. Ascacio-Valdés, Guillermo C. G. Martínez-Ávila, Lilia Arely Prado-Barragán and José Juan Buenrostro-Figueroa

Antioxidants 2024, 13(9), 1142; https://doi.org/10.3390/antiox13091142 - 21 Sep 2024

Viewed by 1554

Abstract

Maize comes in a variety of colors, including white, yellow, red, blue, and purple, which is due to the presence of phytochemicals such as carotenoids, anthocyanins, flavonoids, phytosterols, and some hydroxycinnamic acid derivatives. In Mexico, maize is primarily grown for human consumption; however, maize residues comprise 51–58% of the total maize plant weight (stalks, leaves, ears, and husks) and are mainly used as livestock feed. These residues contain numerous bioactive compounds that interest the industry for their potential health benefits in preventing or treating degenerative diseases. This review explores the current knowledge and highlights key aspects related to the extraction methods and different techniques for identifying the bioactive compounds found in maize by-products. Full article

(This article belongs to the Special Issue Agri-Food Wastes as Natural Source of Bioactive Antioxidants—3rd Edition)

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15 pages, 723 KiB

Open AccessReview

Recent Advances in Astaxanthin as an Antioxidant in Food Applications

by Yimeng Dang, Zhixi Li and Fanqianhui Yu

Antioxidants 2024, 13(7), 879; https://doi.org/10.3390/antiox13070879 - 22 Jul 2024

Cited by 2 | Viewed by 3225

Abstract

In recent years, astaxanthin as a natural substance has received widespread attention for its potential to replace traditional synthetic antioxidants and because its antioxidant activity exceeds that of similar substances. Based on this, this review introduces the specific forms of astaxanthin currently used as an antioxidant in foods, both in its naturally occurring forms and in artificially added forms involving technologies such as emulsion, microcapsule, film, nano liposome and nano particle, aiming to improve its stability, dispersion and bioavailability in complex food systems. In addition, research progress on the application of astaxanthin in various food products, such as whole grains, seafood and poultry products, is summarized. In view of the characteristics of astaxanthin, such as insolubility in water and sensitivity to light, heat, oxygen and humidity, the main research trends of astaxanthin-loaded systems with high encapsulation efficiency, good stability, good taste masking effect and cost-effectiveness are also pointed out. Finally, the possible sensory effects of adding astaxanthin to food aresummarized, providing theoretical support for the development of astaxanthin-related food. Full article

(This article belongs to the Special Issue Agri-Food Wastes as Natural Source of Bioactive Antioxidants—3rd Edition)

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