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Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's society

2017Journal article Open access
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dc.contributor.authorPinela, José
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorCurran, Thomas P.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-01-25T10:00:00Z
dc.date.accessioned2018-01-30T15:00:23Z
dc.date.available2018-01-25T10:00:00Z
dc.date.available2018-01-30T15:00:23Z
dc.date.issued2017
dc.description.abstractNutrient-rich antioxidant ingredients were produced from tomato fruit wastes using a microwave-assisted extraction (MAE) process. Different conditions of extraction time (t), temperature (T), ethanol concentration (Et) and solid/liquid ratio (S/L) were combined in a circumscribed central composite design and optimized by response surface methodology. The model was statistically validated and used for prediction in the experimental range. Under the global optimal MAE conditions (t = 20 min, T = 180 °C, Et = 47.4% and S/L = 45 g/L), it was possible to obtain an extraction yield of 75.5% and ingredients with high levels of sugars, proteins, phenolics, and flavonoids, and interesting antioxidant properties measured via ABTS[rad] + scavenging activity and oxidative haemolysis inhibition assay (OxHLIA). The antioxidant capacity of the extracts was lower compared to the one of commercial food additives. However, the sustainably developed ingredients may be used in the fortification and functionalisation of food, as well as for incorporation in feed products. Industrial relevance This study addresses current needs of the agri-food sector, namely the recycling of plant wastes and production of valuable extracts for the food/feed industry. A MAE process was developed and optimized to maximize the recovery of nutrients and antioxidants from tomato fruit wastes. The optimum processing conditions established in this study allowed a high extraction yield and reduced solvent consumption. MAE can be considered as a sustainable alternative to conventional extraction methods. These findings will contribute to promote a more sustainable bioeconomy in the agro-food sector.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPinela, José; Prieto, M. A.; Barreiro, Maria Filomena; Carvalho, Ana Maria; Oliveira, M.B.P.P.; Curran, Thomas P.; Ferreira, Isabel C.F.R. (2017). Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's society. Innovative Food Science and Emerging Technologies. ISSN 14668564. 41, p. 160-171en_EN
dc.identifier.doi10.1016/j.ifset.2017.02.004pt_PT
dc.identifier.issn1466-8564
dc.identifier.urihttp://hdl.handle.net/10198/15292
dc.language.isoeng
dc.peerreviewedyespt_PT
dc.relationRECOVERY OF THE SUSTAINABLE USE OF TRADITIONAL FOODS THROUGH EMERGING PRESERVATION TECHNOLOGIES
dc.subjectAntioxidant activityen_EN
dc.subjectMicrowave-assisted extractionen_EN
dc.subjectNutritional ingredientsen_EN
dc.subjectResponse surface methodologyen_EN
dc.subjectTomato waste valorisationen_EN
dc.titleValorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's societyen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleRECOVERY OF THE SUSTAINABLE USE OF TRADITIONAL FOODS THROUGH EMERGING PRESERVATION TECHNOLOGIES
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F92994%2F2013/PT
person.familyNamePinela
person.familyNamePrieto Lage
person.familyNameBarreiro
person.familyNameCarvalho
person.familyNameFerreira
person.givenNameJosé
person.givenNameMiguel A.
person.givenNameFilomena
person.givenNameAna Maria
person.givenNameIsabel C.F.R.
person.identifier107688
person.identifierID G-7399-2011
person.identifier144781
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person.identifier.ciencia-id221E-1E00-AB74
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person.identifier.ciencia-idD31A-35AF-E2A9
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0001-7523-1637
person.identifier.orcid0000-0002-3513-0054
person.identifier.orcid0000-0002-6844-333X
person.identifier.orcid0000-0001-5508-5935
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridB-4466-2014
person.identifier.ridG-4516-2011
person.identifier.ridL-9802-2014
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id54392272800
person.identifier.scopus-author-id35937495700
person.identifier.scopus-author-id57188719717
person.identifier.scopus-author-id20336503900
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticlept_PT
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