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- High value-added compounds from fruit and vegetable by-products – characterization, bioactivities, and application in the development of novel food productsPublication . Trigo, João P.; Alexandre, Elisabete M. C.; Saraiva, Jorge A.; Pintado, Manuela E.Fruit and vegetable processing industry is one of the relevant generators of food by-products, which display limited commercial exploitation entailing economic and environmental problems. However, these by-products present a considerable amount of dietary fiber as well as bioactive compounds with important biological activities such as antioxidant and antimicrobial properties. Therefore, the international scientific community has considered the incorporation of their extracts or powders to preserve or fortify food products an area of interest, mainly because nowadays consumers demand the production of safer and health-promoting foods. In the present review, several statistical and other relevant data concerning the increasing generation of fruit and vegetable by-products (FVB) are critically analyzed and presented. Next, a special focus is given to the chemical characterization and bioactivities (namely antioxidant and antimicrobial properties) of several FVB. Lastly, an in-depth review with recent studies (briefly compiled) about the incorporation of fruit and vegetable processing wastes in animal, dairy, beverages, and bakery products, among others is provided.
- Fortification of carrot juice with a high-pressure-obtained pomegranate peel extract: chemical, safety and sensorial aspectsPublication . Trigo, João P.; Alexandre, Elisabete M. C.; Oliveira, Ana; Saraiva, Jorge A.; Pintado, ManuelaHigh-pressure extraction was used to produce pomegranate peel extract, later incorporated in carrot juice. Chemical, microbiological and sensorial analyses were performed during storage to untreated, high-pressure and thermally processed juices incorporating pomegranate peel extract. Fortified juices showed lower counts for mesophiles and psychrophiles than the nonfortified ones (P < 0.05). Total phenolic and hydrolysable tannin contents, and antioxidant activity had superior values in supplemented juices during storage. The extract did not affect any sensorial parameter. On the 28th day, pressurised juices exhibited lower microbial loads in comparison with heated process, but phenolic compounds, antioxidant activity and several sensorial descriptors were identical between both processing technologies. The beta- and alpha-carotene content decreased after processing, and pressurised juices exhibited higher residual activity for peroxidase (P < 0.05). These data suggest that the application of pomegranate peel extract in treated carrot juices (2.5 mg mL(-1)) improves their microbial safety and antioxidant capacity, without impairing the sensorial aspects.