Kooperativer Bibliotheksverbund

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Format: 1 online resource (386 pages)

ISBN: 9780323852746 , 0323852742

Content: Technologies 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.

Note: Intro -- Technologies to Recover Polyphenols from AgroFood By-products and Wastes -- Copyright -- Contents -- Contributors -- Chapter 1: Importance of polyphenols: Consumption and human health -- 1. Introduction -- 2. Phenolic compounds and health -- 2.1. Therapy of obesity and diabetes -- 2.2. Brain and neurobiology health -- 2.3. Cardiac and vascular health and polyphenols -- 2.4. Cancer prevention and treatment -- 2.5. Skin cancer -- 2.6. Breast cancer -- 3. Concluding remarks and future perspectives -- Acknowledgments -- References -- Chapter 2: Impact of polyphenols on human gut microbiome and associated biomarkers -- 1. Introduction -- 2. Gut microbiome -- 2.1. Gut microbiome and health -- 3. (Poly)phenols as prebiotics -- 4. Phenolic compounds and the gut microbiome: A bidirectional relation -- 4.1. Microbiotas impact upon phenolic compounds -- 4.1.1. Flavonoids, an example -- 4.2. Phenolic compounds impact upon the gut microbiota -- 4.2.1. The prebiotic side -- 4.2.2. The antimicrobial side -- 5. Conclusion -- References -- Chapter 3: Agro-food by-products and wastes as polyphenols sources -- 1. Introduction -- 2. Methods -- 3. Fruit and vegetable juices -- 3.1. Fruit juices and vegetable by-products -- 3.1.1. Stem and leaves -- 3.1.2. Peels -- 3.1.3. Seeds -- 3.1.4. Pomace -- 3.2. Grape and wine by-products -- 3.2.1. Stems -- 3.2.2. Seeds -- 3.2.3. Pomace -- 3.2.4. Wine lees -- 4. Oilseed and olive oil by-products -- 4.1. Oilseeds by-products -- 4.2. Olive oil by-products -- 4.2.1. Olive leaves -- 4.2.2. Pomace -- 4.2.3. Olive-mill wastewater, OMWW -- 4.2.4. Solid and liquid waste of olive oil storage -- 4.2.5. Cakes used for filtering EVOO -- 5. Conclusions -- References -- Chapter 4: Solid-liquid extraction of polyphenols -- 1. Introduction -- 2. Outlining the extraction of phenolic compounds -- 2.1. Sample preparation. , 2.2. Intervening factors in the extraction of phenolic compounds: What sets their success? -- 2.2.1. Solvent selection -- 2.2.2. Temperature and time of extraction -- 2.2.3. pH, solvent-to-sample ratio, and particle size -- 2.3. Conventional solid-liquid extraction methods -- 2.3.1. Soxhlet extraction -- 2.3.2. Maceration -- 2.3.3. Infusion or decoction -- 2.3.4. Percolation -- 2.3.5. Hydrodistillation and steam distillation -- 3. The rise of green chemistry in the extraction of natural products -- 3.1. Green solvents as an alternative for conventional organic extractants -- 3.2. Safety issues-Related legislation -- 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 -- Acknowledgments -- References -- Chapter 5: Assisted extraction of phenolic compounds by pressure-based technologies -- 1. Introduction -- 2. Quality challenges of conventional technologies used for extraction of high-added value compounds from agri-food indus ... -- 3. Green and sustainable alternatives-Development of emergent nonthermal technologies -- 3.1. High-pressure assisted extraction (HPE) -- 3.1.1. Description of HPE method -- 3.1.2. Effect of HPE on individual phenolic compounds extraction -- 3.1.3. Effect of HPE on biological activities -- 3.2. Pressurized liquid extraction (PLE) -- 3.2.1. Description of PLE method -- 3.2.2. Effect of PLE on individual phenolic compounds extraction -- 3.2.3. Effect of PLE on biological activities -- 3.3. Instant controlled pressure drop extraction (DICE) -- 3.3.1. Description of DICE method -- 3.3.2. Effect of DICE on individual phenolic compounds extraction -- 3.3.3. Effect of DICE on biological activities -- 4. Conclusion -- Acknowledgments -- References. , Chapter 6: Extraction of polyphenols by sub/supercritical based technologies -- 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 -- 4.1. The spline model -- 5. Life cycle assessment of supercritical fluid extraction processes -- 5.1. Studies on LCA of SFE and its main results -- 6. Concluding remarks and future prospects -- Acknowledgments -- References -- Chapter 7: Electro-based technologies for the extraction of phenolic compounds -- 1. Introduction -- 2. Polyphenols (PPs) -- 3. Electric field extraction technologies -- 3.1. Pulsed electric fields (PEF) -- 3.2. High voltage electrical discharge (HDEV) -- 3.3. Moderate electric fields (MEF) and Ohmic heating (OH) -- 4. The case of Ohmic heating -- 4.1. Food by-products -- 4.1.1. Grape skins -- 4.1.2. Potato extracts -- 4.1.3. Tomato by-products -- 4.2. Agroforestry by-products -- 4.2.1. Pine bark -- 4.2.2. Vitis pruning -- 4.2.3. Saffron (Crocus sativus) petals -- 4.3. Algae biomass -- 5. Future challenges -- Acknowledgments -- References -- Chapter 8: Microwave-assisted extraction (MAE) and fermentation-assisted extraction (FAE) of polyphenols from mango seeds -- 1. Introduction -- 2. Materials and methods -- 2.1. Biological material -- 2.2. Obtaining the extracts -- 2.3. Antimicrobial activity -- 2.4. Determination of the minimum inhibitory concentration -- 2.5. Storage stability -- 2.6. Analysis of the polyphenolic profile -- 3. Results -- 3.1. Antimicrobial activity -- 3.2. Minimum inhibitory concentration -- 3.3. Storage stability -- 3.4. Analysis of the polyphenolic profile -- 4. Research and technological perspective -- 5. Conclusions -- Acknowledgments -- References -- Chapter 9: Ultrasounds technology to recover polyphenols -- 1. Introduction. , 2. UAE as a green extraction process -- 2.1. UAE mechanisms -- 2.2. Equipment for UAE -- 2.3. Advantages and drawbacks of UAE -- 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 -- 4.1. Parameters influencing UAE efficiency -- 4.2. Modeling and optimization of UAE -- 5. Combination of ultrasound with other green or conventional methods for polyphenols recovery from agro-food by-products ... -- 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 -- 1. Introduction -- 2. Extraction of polyphenols from food waste in the Amazon -- 2.1. Antimicrobial action of Amazonian residues rich in phenolic compounds -- 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 -- 1. Introduction -- 2. Separation and purification of polyphenols -- 2.1. Absorption and desorption -- 2.2. Membrane technologies -- 2.3. Solvent fractionation -- 3. Characterization of polyphenols -- 3.1. Classical colorimetric methods -- 3.1.1. Determination of total phenolic compounds -- Folin-Ciocalteu -- Prussian blue assay -- 3.1.2. Determination of groups of phenolic compounds -- 3.2. Chromatographic methods -- 3.3. Chemometric techniques -- 3.3.1. Near infrared (NIR) spectroscopy -- 3.3.2. Nuclear magnetic resonance (NMR) spectroscopy -- 3.3.3. Moleculary imprinted polymers (MIP) -- 4. Preservation of polyphenols. , 5. Conclusions -- Acknowledgments -- References -- Chapter 12: Extraction efficiency of phenolic compounds by bioconversion and their implication on their biological effects -- 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 -- 5.1. Fermentation as a phenolic compound extraction methodology -- 5.2. Germination as a phenolic compound extraction methodology -- 5.3. Pre-fermentation treatments as a phenolic compound extraction source -- 5.4. Solid-state biocatalysis as a phenolic compound extraction source -- 6. The role of bioconversion technologies in the bioavailability and bioactivity of phenolic compounds -- 6.1. Bioavailability of phenolic compound -- 6.2. Bioconversion strategies for the enhancement of phenolic compounds bioavailability and their bioactivity -- 6.2.1. Fermentation with enzymatic hydrolysis -- 6.2.2. Solid-state fermentation -- 6.2.3. Germination -- 7. Concluding remarks and future perspectives -- Funding -- References -- Chapter 13: Polyphenols applications in food industry sector -- 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 -- 4.1. Use of polyphenols as an antimicrobial in the food industry -- 5. Polyphenols as antioxidants in food manufacturing -- 5.1. Use of polyphenols in the manufacturing of meat and derivatives -- 5.2. Use of polyphenols as antioxidant in dairy foods -- 5.3. Potential use of polyphenols to enhance the antioxidant activity of baked foods -- 6. Polyphenols as food dyes -- 7. Future perspectives -- References. , Chapter 14: Polyphenols applications in pharmaceutic and cosmetic industries.

Additional Edition: Print version: Alexandre, Elisabete M. C. Technologies to Recover Polyphenols from AgroFood by-Products and Wastes San Diego : Elsevier Science & Technology,c2022 ISBN 9780323852739

Language: English