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Valorization of quince peel into functional food ingredients: A path towards “zero waste” and sustainable food systems

2022Journal article Open access
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dc.contributor.authorOthman, Souha
dc.contributor.authorAñibarro-Ortega, Mikel
dc.contributor.authorDias, Maria Inês
dc.contributor.authorCirić, Ana
dc.contributor.authorMandim, Filipa
dc.contributor.authorSoković, Marina
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorPinela, José
dc.contributor.authorBarros, Lillian
dc.date.accessioned2023-03-07T15:56:47Z
dc.date.available2023-03-07T15:56:47Z
dc.date.issued2022
dc.description.abstractQuince (Cydonia oblonga Mill.) is an astringent fruit widely processed into marmalade and other sweets through processes that discard the peel as a by-product. Therefore, this study was performed to characterize the quince peel composition in nutrients and phytochemicals and evaluate its in vitro biological activity, following a “zero waste” approach. The quince peel dry powder was particularly rich in fiber (20.2 g/100 g), fructose (34 g/100 g), malic acid (7.2 g/100 g), and potassium (692 mg/100 g). Extracts prepared by dynamic hydroethanolic maceration and hot water extraction yielded 4.70 and 4.27 mg/g of phenolic compounds, respectively, with a prevalence of flavan-3-ols. The hydroethanolic extract was the most effective in inhibiting lipid peroxidation and oxidative hemolysis, and also presented better antimicrobial effects against foodborne pathogens, which agreed with the highest flavan-3-ol contents. The extracts were better than control synthetic food additives against some tested fungal and bacterial strains. On the other hand, no ability to inhibit nitric oxide production or toxicity to the tumor and non-tumor cell lines was observed. Furthermore, the solid residues remaining after extraction contained 35–37 g/100 g of fiber. Overall, quince peel can be upcycled into fiber-rich and bioactive ingredients to endow the value chain with natural food fortifiers, preservatives, and health promoters.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationOthman, Souha; Añibarro-Ortega, Mikel; Dias, Maria Inês; Cirić, Ana; Mandim, Filipa; Soković, Marina; Ferreira, Isabel C.F.R.; Pinela, José; Barros, Lillian. (2022). Valorization of quince peel into functional food ingredients: A path towards “zero waste” and sustainable food systems. Heliyon. ISSN 24058440. 8:10, p. 1-12pt_PT
dc.identifier.issn24058440
dc.identifier.urihttp://hdl.handle.net/10198/27533
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBy-product valorizationpt_PT
dc.subjectNutritional compositionpt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectMalic acidpt_PT
dc.subjectAntioxidant activity
dc.subjectAntimicrobial activity
dc.titleValorization of quince peel into functional food ingredients: A path towards “zero waste” and sustainable food systemspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleHeliyonpt_PT
person.familyNameAñibarro-Ortega
person.familyNameDias
person.familyNameMandim
person.familyNameFerreira
person.familyNamePinela
person.familyNameBarros
person.givenNameMikel
person.givenNameMaria Inês
person.givenNameFilipa
person.givenNameIsabel C.F.R.
person.givenNameJosé
person.givenNameLillian
person.identifier144781
person.identifier469085
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person.identifier.orcid0000-0002-9050-5189
person.identifier.ridM-8242-2013
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person.identifier.scopus-author-id54388787000
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person.identifier.scopus-author-id54392272800
person.identifier.scopus-author-id35236343600
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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