Recent Overview on Behalf Carotenoids Extraction from Food By-products | Chapter 2 | Current Perspectives in Agriculture and Food Science Vol. 4

 In the last age, the consumers having to do with related to clean-label products growing attention of the cuisine industry producers to acquire new ingredients that prevent the use of chemical additives. The main beginnings for natural preservatives are the new fruits and vegetables and their snack products, consistently included in the diet, but are guide important quantities of by-products or wastes. Many crops and vegetables parts are detached before or during of the industrial transform, so peels, roots, sources, stems, kernels, leaves, pomace reached in very valuable biomolecules are reused in the food chain, accordingly promoting the circular saving. The objective of this work is to offer an survey about emerging sciences of carotenoid compounds by supercritical fluid extraction (SFE), microwave helped extraction (MAE), and beat electric field extraction (PEF) patterns. Additionally, the mechanism and the ancestry conditions were also thought-out.

Author(s) Details:

Liliana Mihalcea,
Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 47 Domneasca Street, 800008 Galati, Romania.

Maricica Stoica,
Cross-Border Faculty, Dunarea de Jos University of Galati, 47 Domneasca Street, 800008 Galati, Romania.

Please see the link here: https://stm.bookpi.org/CPAFS-V4/article/view/10786

Avocado and Its By-products: Natural Sources of Nutrients, Phytochemical Compounds and Functional Properties | Chapter 9 | Current Research in Agricultural and Food Science Vol.1

Avocado (Persea americana Mill.) is a tropical and subtropical fruit that is native to Mexico and
Central America. This fruit is gaining increasing worldwide acceptance and has received extensive
marketing and a wide distribution due to its relevant nutritional benefits for human health. This work
presents relevant information on the production, composition and application of avocado, with an
emphasis on its by-products, focusing on the proper use of waste and the possibility of monetizing
waste for nutritional and environmental purposes. The entire avocado is rich in bioactive compounds
(pulp, peel and seed) and presents several health benefits, such as antimicrobial, antioxidant
and anticancer activities, as well as dermatological uses and others. Therefore, several food grade
ingredients can be obtained from avocado wastes, particularly premium-grade fats or extracts with a
high functional power. Studies should continue to identify the profiles and phytochemicals available to
the business sector, which can also be implemented to valorize the nutritional and functional potential
of avocado seeds and peels.

Author (s) Details

Ana F. Vinha
FP-ENAS (Unidade de Investigação UFP em Energia, Ambiente e Saúde), CEBIMED (Centro de Estudos em Biomedicina), Universidade Fernando Pessoa, Porto, Portugal and REQUIMTE/LAQV, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal.

Carla Sousa
FP-ENAS (Unidade de Investigação UFP em Energia, Ambiente e Saúde), CEBIMED (Centro de Estudos em Biomedicina), Universidade Fernando Pessoa, Porto, Portugal.

Marta O. Soares

INNFACTS, CESPU - Cooperativa de Ensino Superior Politécnico e Universitário, Gandra, Portugal.

Sérgio V. P. Barreira
FP-ENAS (Unidade de Investigação UFP em Energia, Ambiente e Saúde), CEBIMED (Centro de Estudos em Biomedicina), Universidade Fernando Pessoa, Porto, Portugal.

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