Submit to Antioxidants Review for Antioxidants Propose a Special Issue

Journal Menu

Journal Browser

Antioxidant Properties of Bioactive Compounds in Fruit and Vegetable Waste

Print Special Issue Flyer
Special Issue Editors
Special Issue Information
Keywords
Benefits of Publishing in a Special Issue
Published Papers

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".

Deadline for manuscript submissions: closed (31 March 2023) | Viewed by 32483

Share This Special Issue

Special Issue Editors

Dr. Nerea Jiménez-Moreno

E-Mail Website
Guest Editor

Department of Science, Universidad Pública de Navarra, 31006 Pamplona, Spain
Interests: antioxidant activity; phenolic compounds; plant extracts; wine volatiles; chromatography
Special Issues, Collections and Topics in MDPI journals

Dr. Irene Esparza Catalán

E-Mail Website
Guest Editor

Department of Science, Universidad Pública de Navarra, 31006 Pamplona, Spain
Interests: phenolic compounds; analytical chemistry; chromatography; antioxidant activity
Special Issues, Collections and Topics in MDPI journals

Dr. Carmen Ancìn-Azpilicueta

E-Mail Website
Guest Editor

Department of Science, Universidad Pública de Navarra, 31006 Pamplona, Spain
Interests: antioxidants; biogenic amines; aminoacids; stem; phenolic compounds; analytical chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Plant secondary metabolism produces a large number of bioactive compounds whose real potential remains largely unexplored. Among these biologically active substances, antioxidants stand out due to their versatility and wide variety of applications in economic sectors, such as diverse as agri-food, cosmetics, or pharmaceuticals. Antioxidants can be used as additives to delay oxidation processes in foods, such as food functional ingredients, or even in edible and/or active coatings or packings. Moreover, there is a growing demand for cosmetic products rich in natural antioxidants, as well as nutraceutical supplements to prevent different diseases related to the cell oxidative stress (rheumatoid arthritis, Parkinson's, Alzheimer's, arteriosclerosis, diabetes, etc.).

Furthermore, the world population also continues to grow, and, in parallel, the need to produce more food and the amount of agri-food waste generated are increasing. The valorization of all these residues is of great importance within the framework of rational waste management. On the one hand, this involves minimizing the environmental impact of the production and consumption of food and, on the other, generating products with greater added value by taking advantage of biomass rich in antioxidant compounds.

This Special Issue aims to collect and share studies on the antioxidant properties of bioactive compounds present in fruit and vegetable residues. Studies on their stability and efficacy under different conditions and their most innovative applications in different economic sectors are especially welcome.

Dr. Nerea Jiménez-Moreno
Dr. Irene Esparza Catalán
Dr. Carmen Ancìn-Azpilicueta
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

antioxidants
waste
residues
by-products
antioxidant activity
stability
valorization
phenolic compounds
carotenoids
tocopherols

Benefits of Publishing in a Special Issue

Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue polices can be found here.

Published Papers (9 papers)

Download All Papers

Order results

Result details

Show export options Show export options

Select all

Export citation of selected articles as:

Editorial

Jump to: Research, Review

5 pages, 224 KiB

Open AccessEditorial

Antioxidant Properties of Bioactive Compounds in Fruit and Vegetable Waste

by Nerea Jiménez-Moreno, Irene Esparza and Carmen Ancín-Azpilicueta

Antioxidants 2023, 12(8), 1647; https://doi.org/10.3390/antiox12081647 - 21 Aug 2023

Cited by 1 | Viewed by 1185

Abstract

In recent years, great interest has arisen in the study of compounds with antioxidant activity present in agri-food residues [...] Full article

(This article belongs to the Special Issue Antioxidant Properties of Bioactive Compounds in Fruit and Vegetable Waste)

Research

Jump to: Editorial, Review

15 pages, 2434 KiB

Open AccessArticle

Optimization of DIC-Tripolium Ecofriendly Extraction Process: Recovery of Hesperidin from Orange Byproducts, Antioxidant and α-Amylase Inhibition of Extracts

by Mariem Ben Abdallah, Morad Chadni, Nouha M’hiri, Fanny Brunissen, Nesrine Rokbeni, Irina Ioannou, Karim Allaf, Colette Besombes and Nourhene Boudhrioua

Antioxidants 2023, 12(7), 1346; https://doi.org/10.3390/antiox12071346 - 27 Jun 2023

Cited by 3 | Viewed by 1337

Abstract

This study aimed to investigate the effect of an innovative ecofriendly process—instant controlled pressure drop technology, also known as “détente instantanée contrôlée” or DIC—coupled with Tripolium extraction (DIC-Tripolium), on the hesperidin recovery, and antioxidant and antidiabetic activities of orange byproduct extracts. A DIC pretreatment was applied to partially dried orange byproducts (~16% wet basis). A central composite rotatable design (CCRD), composed of 13 experimental trials (four factorial points, four-star points, and five repetitions for the central point), was followed by a Tripolium process consisting of successive intermittent extraction periods using ethanol/water solvent at 20 ± 1 °C, 5 kPa for 5 min and m/v ratio = 5 g/50 mL. The DIC pretreatment, coupled with the Tripolium process, increased the extractability of hesperidin (from 1.55- to 4.67-fold compared to untreated DIC orange byproducts). The radical scavenging activities of the extracts were also enhanced or preserved in different DIC–Tripolium extracts. The α-Amylase inhibition percentage varied between 55.6 ± 0.02 and 88.30 ± 0.01% according to DIC–Tripolium conditions. The multi-criteria optimized condition of DIC–Tripolium extraction, allowing for the maximization of the hesperidin content, radical scavenging activities, iron chelating activity, and α-amylase inhibition of extracts, corresponds to a DIC saturated steam pressure of 599.4 kPa and a DIC pretreatment time of 38 s. Full article

(This article belongs to the Special Issue Antioxidant Properties of Bioactive Compounds in Fruit and Vegetable Waste)

► Show Figures

Figure 1

16 pages, 3318 KiB

Open AccessArticle

Almond (Prunus dulcis) Bagasse as a Source of Bioactive Compounds with Antioxidant Properties: An In Vitro Assessment

by Stevens Duarte, Almudena Puchades, Nuria Jiménez-Hernández, Ester Betoret, María José Gosalbes and Noelia Betoret

Antioxidants 2023, 12(6), 1229; https://doi.org/10.3390/antiox12061229 - 7 Jun 2023

Cited by 4 | Viewed by 1628

Abstract

The presence of components of nutritional interest makes fresh almond bagasse an interesting by-product for obtaining functional ingredients. Stabilization through a dehydration process is an interesting option for its integral use, ensuring its conservation and management. Subsequently, it can be turned into powder, facilitating its use as an ingredient. The aim of this paper was to determine the effects of hot air drying at 60 and 70 °C and lyophilization on the release of phenolic components and antiradical capacity in in vitro gastrointestinal digestion and colonic fermentation, as well as on growing microbiota composition by applying high throughput sequencing. The novelty of this study lies in this holistic approach; considering both technological and physiological aspects related to gastrointestinal digestion and colonic fermentation will provide the best conditions for functional foods. The results obtained showed that lyophilization provides a powder with a total phenol content and antiradical capacity higher than hot air drying. Furthermore, in dehydrated samples, both in vitro digestion and colonic fermentation revealed a phenol content and anti-radical capacity superior to those existing in undigested products. In addition, after colonic fermentation, beneficial bacteria species have been identified. Obtaining powders from almond bagasse is presented as an interesting opportunity for the valorization of this by-product. Full article

(This article belongs to the Special Issue Antioxidant Properties of Bioactive Compounds in Fruit and Vegetable Waste)

► Show Figures

Figure 1

20 pages, 3425 KiB

Open AccessArticle

Integral Valorization of Grape Pomace for Antioxidant Pickering Emulsions

by Julen Diaz-Ramirez, Senda Basasoro, Kizkitza González, Arantxa Eceiza, Aloña Retegi and Nagore Gabilondo

Antioxidants 2023, 12(5), 1064; https://doi.org/10.3390/antiox12051064 - 8 May 2023

Cited by 3 | Viewed by 1876

Abstract

Full harnessing of grape pomace (GP) agricultural waste for the preparation of antioxidant Pickering emulsions is presented herein. Bacterial cellulose (BC) and polyphenolic extract (GPPE) were both prepared from GP. Rod-like BC nanocrystals up to 1.5 µm in length and 5–30 nm in width were obtained through enzymatic hydrolysis (EH). The GPPE obtained through ultrasound-assisted hydroalcoholic solvent extraction presented excellent antioxidant properties assessed using DPPH, ABTS and TPC assays. The BCNC-GPPE complex formation improved the colloidal stability of BCNC aqueous dispersions by decreasing the Z potential value up to −35 mV and prolonged the antioxidant half-life of GPPE up to 2.5 times. The antioxidant activity of the complex was demonstrated by the decrease in conjugate diene (CD) formation in olive oil-in-water emulsions, whereas the measured emulsification ratio (ER) and droplet mean size of hexadecane-in-water emulsions confirmed the physical stability improvement in all cases. The synergistic effect between nanocellulose and GPPE resulted in promising novel emulsions with prolonged physical and oxidative stability. Full article

(This article belongs to the Special Issue Antioxidant Properties of Bioactive Compounds in Fruit and Vegetable Waste)

► Show Figures

Figure 1

17 pages, 917 KiB

Open AccessArticle

Stability and Bioaccessibility of Phenolic Compounds in Rosehip Extracts during In Vitro Digestion

by Isabel Odriozola-Serrano, Danielle P. Nogueira, Irene Esparza, Ana A. Vaz, Nerea Jiménez-Moreno, Olga Martín-Belloso and Carmen Ancín-Azpilicueta

Antioxidants 2023, 12(5), 1035; https://doi.org/10.3390/antiox12051035 - 30 Apr 2023

Cited by 8 | Viewed by 2352

Abstract

Rosehips, particularly dog rose fruits (Rosa canina L.), are a great source of antioxidant compounds, mainly phenolics. However, their health benefits directly depend on the bioaccessibility of these compounds affected by gastrointestinal digestion. Thus, the purpose of this research was to study the impact of gastrointestinal and colonic in vitro digestions on the concentration of total and individual bioaccessible phenolic compounds from a hydroalcoholic extract of rosehips (Rosa canina) and also their antioxidant capacity. A total of 34 phenolic compounds were detected in the extracts using UPLC-MS/MS. Ellagic acid, taxifolin, and catechin were the most abundant compounds in the free fraction, while gallic and p-coumaric acids were the main compounds in the bound phenolic fraction. Gastric digestion negatively affected the content of free phenolic compounds and the antioxidant activity measured using the DPPH radical method. However, there was an enhancement of antioxidant properties in terms of phenolic content and antioxidant activity (DPPH (2,2-diphenyl-1-picrylhydrazyl): 18.01 ± 4.22 mmol Trolox Equivalent (TE)/g; FRAP (Ferric Reducing Antioxidant Power): 7.84 ± 1.83 mmol TE/g) after the intestinal stage. The most bioaccessible phenolic compounds were flavonols (73.3%) and flavan-3-ols (71.4%). However, the bioaccessibility of phenolic acids was 3%, probably indicating that most of the phenolic acids were still bound to other components of the extract. Ellagic acid is an exception since it presented a high bioaccessibility (93%) as it was mainly found in the free fraction of the extract. Total phenolic content decreased after in vitro colonic digestion, probably due to chemical transformations of the phenolic compounds by gut microbiota. These results demonstrated that rosehip extracts have a great potential to be used as a functional ingredient. Full article

(This article belongs to the Special Issue Antioxidant Properties of Bioactive Compounds in Fruit and Vegetable Waste)

► Show Figures

Figure 1

14 pages, 1131 KiB

Open AccessArticle

Dragon Fruit Peel Waste (Hylocereus undatus) as a Potential Ingredient for Reducing Lipid Peroxidation, Dietary Advanced Glycation End Products, and Starch Digestibility in Cookies

by Siriwan Chumroenvidhayakul, Thavaree Thilavech, Mahinda Abeywardena and Sirichai Adisakwattana

Antioxidants 2023, 12(5), 1002; https://doi.org/10.3390/antiox12051002 - 26 Apr 2023

Cited by 3 | Viewed by 6373

Abstract

Excessive consumption of cookies has been linked to harmful health outcomes owing to the presence of refined carbohydrates and heat-induced toxicants including end products of lipid peroxidation and dietary advanced glycation end products (dAGEs). To address this issue, this study explores the addition of dragon fruit peel powder (DFP), which is rich in phytochemicals and dietary fibers, to cookies as a potential solution to mitigate their adverse effects. The results indicate that adding DFP at 1%, 2%, and 5% w/w of raw cookie dough significantly improves the total phenolic and betacyanin contents and antioxidant activity, as evidenced by increased ferric-reducing antioxidant power. DFP incorporation also led to reductions in malondialdehyde and dAGEs (p < 0.05). Furthermore, the starch digestibility, hydrolysis index, and predicted glycemic index were all reduced in the presence of DFP, with the latter estimate being due to the higher content of undigested starch. Incorporating DFP in cookies resulted in significant changes in their physical properties, including texture and color. However, sensory evaluation indicates that the overall acceptability of the cookies was not negatively impacted by the addition of up to 2% DFP, suggesting that it is a viable option for enhancing the nutritional value of cookies without compromising their palatability. These findings suggest that DFP is a sustainable and healthier ingredient that can improve the antioxidant capacity of cookies while also mitigating the harmful effects of heat-induced toxins. Full article

(This article belongs to the Special Issue Antioxidant Properties of Bioactive Compounds in Fruit and Vegetable Waste)

► Show Figures

Graphical abstract

13 pages, 1080 KiB

Open AccessArticle

Bioaccessibility of Phenolic Compounds and Antioxidant Properties of Goat-Milk Powder Fortified with Grape-Pomace-Seed Extract after In Vitro Gastrointestinal Digestion

by Danijel D. Milinčić, Nemanja S. Stanisavljević, Aleksandar Ž. Kostić, Uroš M. Gašić, Slađana P. Stanojević, Živoslav Lj. Tešić and Mirjana B. Pešić

Antioxidants 2022, 11(11), 2164; https://doi.org/10.3390/antiox11112164 - 31 Oct 2022

Cited by 10 | Viewed by 2640

Abstract

This study deals with the evaluation of the bioaccessibility and antioxidant properties of phenolic compounds from heat-treated skim goat-milk powder fortified with grape-pomace-seed extract, after in vitro gastrointestinal digestion. Ultra-high performance liquid chromatography coupled to diode array detection and mass spectrometry (UHPLC-DAD MS/MS) analysis confirmed the abundant presence of phenolic acids and flavan-3-ols in the grape-pomace-seed extract (SE) and heat-treated skim goat-milk/seed-extract powder (TME). After in vitro digestion of TME powder and recovery of total quantified phenolics, flavan-3-ols and phenolic acids were 18.11%, 24.54%, and 1.17%, respectively. Low recovery of grape-pomace-seed phenolics indicated strong milk protein–phenolic interactions. Electrophoretic analysis of a soluble fraction of digested heat-treated skim goat milk (TM) and TME samples showed the absence of bands originating from milk proteins, indicating their hydrolysis during in vitro gastrointestinal digestion. The digested TME sample had better antioxidant properties in comparison to the digested TM sample (except for the ferrous ion-chelating capacity, FCC), due to the presence of bioaccessible phenolics. Taking into account the contribution of the digestive cocktail, digested TME sample had lower values of total phenolic content (TPC), in vitro phosphomolybdenum reducing capacity (TAC) and ferric reducing power (FRP), compared to the undigested TME sample. These results could be attributed to low recovery of phenolic compounds. TME powder could be a good carrier of phenolics to the colon; thus, TME powder could be a promising ingredient in the formulation of functional food. Full article

(This article belongs to the Special Issue Antioxidant Properties of Bioactive Compounds in Fruit and Vegetable Waste)

► Show Figures

Figure 1

Review

Jump to: Editorial, Research

21 pages, 1086 KiB

Open AccessReview

Cocoa Bean Shell: A By-Product with High Potential for Nutritional and Biotechnological Applications

by Marta Sánchez, Amanda Laca, Adriana Laca and Mario Díaz

Antioxidants 2023, 12(5), 1028; https://doi.org/10.3390/antiox12051028 - 28 Apr 2023

Cited by 11 | Viewed by 9211

Abstract

Cocoa bean shell (CBS) is one of the main solid wastes derived from the chocolate industry. This residual biomass could be an interesting source of nutrients and bioactive compounds due to its high content in dietary fibres, polyphenols and methylxanthines. Specifically, CBS can be employed as a raw material for the recovery of, for example, antioxidants, antivirals and/or antimicrobials. Additionally, it can be used as a substrate to obtain biofuels (bioethanol or biomethane), as an additive in food processing, as an adsorbent and, even, as a corrosion-inhibiting agent. Together with the research on obtaining and characterising different compounds of interest from CBS, some works have focused on the employment of novel sustainable extraction methods and others on the possible use of the whole CBS or some derived products. This review provides insight into the different alternatives of CBS valorisation, including the most recent innovations, trends and challenges for the biotechnological application of this interesting and underused by-product. Full article

(This article belongs to the Special Issue Antioxidant Properties of Bioactive Compounds in Fruit and Vegetable Waste)

► Show Figures

Figure 1

26 pages, 1765 KiB

Open AccessReview

By-Products of Fruit and Vegetables: Antioxidant Properties of Extractable and Non-Extractable Phenolic Compounds

by Yu Zeng, Wenyi Zhou, Jiahao Yu, Lei Zhao, Kai Wang, Zhuoyan Hu and Xuwei Liu

Antioxidants 2023, 12(2), 418; https://doi.org/10.3390/antiox12020418 - 8 Feb 2023

Cited by 22 | Viewed by 4685

Abstract

Non-extractable phenolic compounds (NEPs), or bound phenolic compounds, represent a crucial component of polyphenols. They are an essential fraction that remains in the residual matrix after the extraction of extractable phenolic compounds (EPs), making them a valuable resource for numerous applications. These compounds encompass a diverse range of phenolic compounds, ranging from low molecular weight phenolic to high polymeric polyphenols attached to other macro molecules, e.g., cell walls and proteins. Their status as natural, green antioxidants have been well established, with numerous studies showcasing their anti-inflammatory, anti-aging, anti-cancer, and hypoglycemic activities. These properties make them a highly desirable alternative to synthetic antioxidants. Fruit and vegetable (F&Veg) wastes, e.g., peels, pomace, and seeds, generated during the harvest, transport, and processing of F&Vegs, are abundant in NEPs and EPs. This review delves into the various types, contents, structures, and antioxidant activities of NEPs and EPs in F&Veg wastes. The relationship between the structure of these compounds and their antioxidant activity is explored in detail, highlighting the importance of structure-activity relationships in the field of natural antioxidants. Their potential applications ranging from functional food and beverage products to nutraceutical and cosmetic products. A glimpse into their bright future as a valuable resource for a greener, healthier, and more sustainable future, and calling for researchers, industrialists, and policymakers to explore their full potential, are elaborated. Full article

(This article belongs to the Special Issue Antioxidant Properties of Bioactive Compounds in Fruit and Vegetable Waste)

► Show Figures

Journal Menu

Journal Browser

Antioxidant Properties of Bioactive Compounds in Fruit and Vegetable Waste

Share This Special Issue

Special Issue Editors

Special Issue Information

Keywords

Benefits of Publishing in a Special Issue

Published Papers (9 papers)

Editorial

Research

Review

Further Information

Guidelines

MDPI Initiatives

Follow MDPI