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IN PRESS - Valorization of Waste from Bell Pepper: Chemical Composition and Bioactive Potential

2025Artigo científico Acesso aberto
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.fosEngenharia e Tecnologia::Biotecnologia Ambiental
datacite.subject.fosEngenharia e Tecnologia::Outras Engenharias e Tecnologias
datacite.subject.sdg02:Erradicar a Fome
datacite.subject.sdg03:Saúde de Qualidade
datacite.subject.sdg09:Indústria, Inovação e Infraestruturas
datacite.subject.sdg12:Produção e Consumo Sustentáveis
datacite.subject.sdg04:Educação de Qualidade
dc.contributor.authorBaessa, Jozias
dc.contributor.authorLiberal, Ângela
dc.contributor.authorFinimundy, Tiane C.
dc.contributor.authorStojković, Dejan
dc.contributor.authorMišić, Danijela
dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorBarros, Lillian
dc.contributor.authorFernandes, Ângela
dc.date.accessioned2025-12-17T10:20:49Z
dc.date.available2025-12-17T10:20:49Z
dc.date.issued2025
dc.description.abstractAgri-food waste, especially in the fruit and vegetable sector, presents environmental and economic challenges. The bell pepper industry generates significant waste, offering potential for resource recovery within a circular economy. This study analyzed the nutritional and biochemical composition of waste from green, orange, and red bell peppers (Capsicum annuum L.) and evaluated the bioactive potential of hydroethanolic extracts from fruits, stalks, and seeds. Carbohydrates were the main macronutrients, followed by proteins and ashes. Fructose was dominant in orange and red peppers, while glucose prevailed in green peppers. Waste samples contained organic acids, fatty acids, and phenolic compounds, including oxalic and malic acids, polyunsaturated fatty acids, 22 bioactive phenolics, and 34 volatile compounds. Hydroethanolic extracts demonstrated strong antioxidant activity, with green bell pepper waste showing the highest levels. The extracts also exhibited antibacterial effects against Yersinia enterocolitica and Bacillus cereus and antifungal activity against Aspergillus brasiliensis. These findings highlight the potential of bell pepper waste as a rich source of bioactive compounds with applications in food, cosmetics, and pharmaceuticals. Utilizing these by-products promotes sustainability, supports the circular economy, and addresses global waste challenges.eng
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support from the FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/2020) and UIDP/00690/2020 (DOI: 10.544 99/UIDP/00690/2020); and SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020). National funding by FCT, through the institutional and individual scientific employment program-contract with L. Barros (https://doi.org/10.54499/CEECINST/00107/2021/CP2793/CT0002) and A. Fernandes (LA/P/0007/2020), respectively; and the PhD fellowship (2021.04585.BD) of  Liberal. The authors are also grateful to FEDER Cooperación Interreg VI A Espanha – Portugal (POCTEP) 2021-2027 for financial support through the project 0033_NET4FOOD_1_P.
dc.identifier.citationBaessa, Jozias; Liberal, Angela; Finimundy, Tiane; Stojkovic, Dejan; Misic, Danijela; Pires, Tania S. P.; Barros, Lillian; Fernandes, Angela. (2025). Valorization of Waste from Bell Pepper: Chemical Composition and Bioactive Potential. Waste and Biomass Valorization. ISSN 1877-265X. p. 1-18
dc.identifier.doi10.1007/s12649-025-03395-w
dc.identifier.issn1877-2641
dc.identifier.issn1877-265X
dc.identifier.urihttp://hdl.handle.net/10198/35252
dc.language.isoeng
dc.peerreviewedyes
dc.publisherSpringer
dc.relationMountain Research Center - UIDB/00690/2020
dc.relationMountain Research Center - UIDP/00690/2020
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
dc.relationLentilMeat: Sustainable exploitation of lentils as a plant-derived meat analogue, with improved protein and iron availability
dc.relation.ispartofWaste and Biomass Valorization
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subjectAgri-food waste
dc.subjectBell Pepper
dc.subjectPhenolic and volatile compounds
dc.subjectCircular economy
dc.titleIN PRESS - Valorization of Waste from Bell Pepper: Chemical Composition and Bioactive Potentialeng
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberUIDP/00690/2020
oaire.awardNumberLA/P/0007/2020
oaire.awardNumber2021.04585.BD
oaire.awardTitleMountain Research Center - UIDB/00690/2020
oaire.awardTitleMountain Research Center - UIDP/00690/2020
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
oaire.awardTitleLentilMeat: Sustainable exploitation of lentils as a plant-derived meat analogue, with improved protein and iron availability
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/2021.04585.BD/PT
oaire.citation.endPage18
oaire.citation.startPage1
oaire.citation.titleWaste and Biomass Valorization
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameFinimundy
person.familyNamePires
person.familyNameBarros
person.familyNameFernandes
person.givenNameTiane C.
person.givenNameTânia C.S.P.
person.givenNameLillian
person.givenNameÂngela
person.identifier2118829
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person.identifier.ciencia-id2015-0434-AE7C
person.identifier.orcid0000-0003-3516-0795
person.identifier.orcid0000-0002-3954-3833
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-0157-9873
person.identifier.ridQ-2842-2018
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id57057440000
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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