Technologies to Recover Polyphenols from AgroFood By-products and Wastes
- 1st Edition - August 13, 2022
- Imprint: Academic Press
- Editors: Elisabete M.C. Alexandre, Jorge M.A. Saraiva, Manuela Pintado
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 8 5 2 7 3 - 9
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 8 5 2 7 4 - 6
Technologies to Recover Polyphenols from AgroFood By-products and Wastes: Applications in Different Fields covers the most used technologies to extract and recover polyph… Read more
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Request a sales quoteTechnologies to Recover Polyphenols from AgroFood By-products and Wastes: Applications in Different Fields covers the most used technologies to extract and recover polyphenols from all kinds of by-products and wastes generated by the food industry, restaurant and agricultural sectors. Polyphenols are characterized by different AgroFood by-products and waste sources, hence this book explores the practical applications of these polyphenols in the development of functional foods and pharmaceutical and cosmetic products. Containing definitions, case studies, applications, literature reviews, and coverage of recent developments, this book will be a welcomed resource for food scientists, including those working in sustainability, agriculture and engineering.
- Promotes a circular economy by discussing the valorization of these compounds
- Features case studies that enable the reader to understand the potential of several polyphenols and the possibilities regarding their incorporation into several matrixes
- Presents tools for the development of new lines of research or in support of ongoing investigations with solutions for existing challenges
Food scientists, including those working in sustainability, agriculture, and engineering (primary)
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- Chapter 1: Importance of polyphenols: Consumption and human health
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Phenolic compounds and health
- 3: Concluding remarks and future perspectives
- References
- Chapter 2: Impact of polyphenols on human gut microbiome and associated biomarkers
- Abstract
- 1: Introduction
- 2: Gut microbiome
- 3: (Poly)phenols as prebiotics
- 4: Phenolic compounds and the gut microbiome: A bidirectional relation
- 5: Conclusion
- References
- Chapter 3: Agro-food by-products and wastes as polyphenols sources
- Abstract
- 1: Introduction
- 2: Methods
- 3: Fruit and vegetable juices
- 4: Oilseed and olive oil by-products
- 5: Conclusions
- References
- Chapter 4: Solid-liquid extraction of polyphenols
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Outlining the extraction of phenolic compounds
- 3: The rise of green chemistry in the extraction of natural products
- 4: Life-cycle assessment of the polyphenol extraction process
- 5: Economic and scaled-up aspects underlying the different extraction techniques
- 6: Conclusions and future trends
- References
- Chapter 5: Assisted extraction of phenolic compounds by pressure-based technologies
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Quality challenges of conventional technologies used for extraction of high-added value compounds from agri-food industry by-products
- 3: Green and sustainable alternatives—Development of emergent nonthermal technologies
- 4: Conclusion
- References
- Chapter 6: Extraction of polyphenols by sub/supercritical based technologies
- Abstract
- 1: Introduction
- 2: Supercritical carbon dioxide and the use of cosolvents: Database search
- 3: Pressurized liquid extraction
- 4: Estimation of the kinetic parameters for SFE and PLE processes
- 5: Life cycle assessment of supercritical fluid extraction processes
- 6: Concluding remarks and future prospects
- References
- Chapter 7: Electro-based technologies for the extraction of phenolic compounds
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Polyphenols (PPs)
- 3: Electric field extraction technologies
- 4: The case of Ohmic heating
- 5: Future challenges
- References
- Chapter 8: Microwave-assisted extraction (MAE) and fermentation-assisted extraction (FAE) of polyphenols from mango seeds
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Materials and methods
- 3: Results
- 4: Research and technological perspective
- 5: Conclusions
- References
- Chapter 9: Ultrasounds technology to recover polyphenols
- Abstract
- 1: Introduction
- 2: UAE as a green extraction process
- 3: Application of ultrasound for polyphenols recovery from agro-food by-products and wastes
- 4: Optimization of UAE of polyphenols from agro-food by-products and wastes
- 5: Combination of ultrasound with other green or conventional methods for polyphenols recovery from agro-food by-products and wastes
- 6: Safety and environmental issues, scale-up, and industrial applications of the UAE process
- 7: Future trends
- References
- Chapter 10: Enzymatic extraction of polyphenols from wastes of Amazon fruits industry
- Abstract
- 1: Introduction
- 2: Extraction of polyphenols from food waste in the Amazon
- 3: Phenolic compounds application: Active packaging
- 4: Pretreatments of agro-industrial residues to improve enzymatic hydrolysis for the extraction of phenolic compounds
- 5: Extraction of phenolic compounds assisted by enzymes
- 6: Conclusion
- References
- Chapter 11: Separation, purification, analyses, and preservation of polyphenols
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Separation and purification of polyphenols
- 3: Characterization of polyphenols
- 4: Preservation of polyphenols
- 5: Conclusions
- References
- Chapter 12: Extraction efficiency of phenolic compounds by bioconversion and their implication on their biological effects
- Abstract
- 1: Bioactive compounds
- 2: Phenolic compounds: Nature, occurrence and relevance
- 3: Phenolic compounds from agri-food by-products and wastes
- 4: Extraction of phenolic compounds: Current limitations and challenges
- 5: Technologies for the valorization of agri-food by-products and wastes
- 6: The role of bioconversion technologies in the bioavailability and bioactivity of phenolic compounds
- 7: Concluding remarks and future perspectives
- References
- Chapter 13: Polyphenols applications in food industry sector
- Abstract
- 1: Brief notes on polyphenols
- 2: Bioavailability of phenolic compounds
- 3: Potential exploitation of polyphenols for pharmaceutical purpose
- 4: Antimicrobial and antibiofilm action of polyphenols
- 5: Polyphenols as antioxidants in food manufacturing
- 6: Polyphenols as food dyes
- 7: Future perspectives
- References
- Chapter 14: Polyphenols applications in pharmaceutic and cosmetic industries
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Polyphenols: Sources, classes, and structures
- 3: Bioactivity of polyphenols: Chemical properties and structure-related mechanisms of action
- 4: Technological applications of polyphenols: Perspectives in cosmetic industries
- 5: Conclusions
- References
- Index
- Edition: 1
- Published: August 13, 2022
- Imprint: Academic Press
- No. of pages: 384
- Language: English
- Paperback ISBN: 9780323852739
- eBook ISBN: 9780323852746
EA
Elisabete M.C. Alexandre
Elisabete M.C. Alexandre graduated in Biotechnological Engineering from U. of Algarve and finished the Ph.D. in 2011 in Biotechnology (Food Science and Engineering) at College of Biotechnology, Portuguese Catholic University of Porto. Since 2019, she joined at U. of Aveiro as Contracted Researcher. Currently, her research has been focused on the extraction of bioactive compounds, including polyphenols, by green and emergent technologies, the study of their bioactivities and their application in the development of new fortified/supplemented food products
Affiliations and expertise
Researcher, University of Aveiro, PortugalJS
Jorge M.A. Saraiva
Dr. Jorge A. Saraiva is professor of food technology, biocatalysts and food biotechnology, among other subjects. He holds a PhD in biotechnology, with a specialization in food science and engineering. His research focus is on non-conventional/emergent processing, particularly on high pressure (~ 9000 atm) for: i) cold pasteurization of foods, food properties improvement and new foods production; ii) biotechnological applications (ex: microbial growth in extreme conditions)) and biocatalysis and cold extraction of natural compounds (ex: pharmaceuticals) under pressure.
Affiliations and expertise
University of Aveiro, PortugalMP
Manuela Pintado
Manuela Pintado is Associate Professor of the College of Biotechnology of the Portuguese Catholic University (ESB-UCP), Associate Director of ESB UCP and the director of CBQF (Chemistry and Biotechnology Center – State Associate Laboratory), an ESB UCP research unit and Associate Laboratory. Her research work is focused on functional ingredients/foods (particularly lipids, peptides, and polyphenols), and by-products valorization thought the development of new functional products.
Affiliations and expertise
Associate Professor, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, PortugalRead Technologies to Recover Polyphenols from AgroFood By-products and Wastes on ScienceDirect