Abstract
Grapes and apples are the most cultivated fruits in the Mediterranean basin and their agricultural processing is responsible for the production of a large amount of bio-waste. The reuse of this food biomass would increase the volume of recyclable/renewable biomaterial and lower the environmental impact due to the increasing demand for these biological products. To this purpose, agri-food waste from grape and apple processing have become an important source of phytochemicals, and many pharmaceutical industries are using it as starting material to produce dietary supplements, functional foods, and food additives for human consumption. In virtue of the chemical diversity and complexity of agri-food biowaste, developers and producers of nutraceuticals are advised to assess the safety of their final nutraceutical products, in compliance with European Food Safety Authority regulation. Here, we use the Ames test to assess the mutagenicity of three nutraceuticals obtained from agri-food waste biomasses: Taurisolo® from grape pomace of Vitis vinifera L. cv ‘Aglianico’, AnnurComplex® from Malus pumila M. cv ‘Annurca’ and Limoncella Apple Extract from Malus domestica B. cv ‘Limoncella’. The results showed that all three nutraceuticals were non-mutagenic.
Highlights
As a consequence of its consumeristic habit, modern society deals with an excessive demand for food, food products, and material of biological origin
Each table shows the number of revertants per plate, measured in three replicates, their means, the standard deviation observed in S. typhimurium strains TA98, TA100, TA1535, TA1537 and in the E. coli strain WP2 trp UvrA upon treatment with different doses of Taurisolo (Tables A1–A5), AnnurComplex (Tables A6–A10) and Limoncella Apple Extract (Tables A11–A15)
The mutagenic index is the ratio between the average number of revertants per plate measured upon incubation with the test nutraceutical and the average number of revertants per plate measured upon incubation with the negative control
Summary
As a consequence of its consumeristic habit, modern society deals with an excessive demand for food, food products, and material of biological origin. One of the ways environmental impact can be reduced is by enhancing renewable resources, especially those taking part in the production and processing of agricultural biomasses [3]. During food processing, ~75% in weight of the starting biological material becomes waste, contributing 140 billion tons of biomass from the food sectors generated each year around the world. A considerable part of this biomass is made up of agricultural waste (leaves, roots, stalks, bark, bagasse, straw residues, seeds, and woods). Another significant part of the agri-food waste is made by food products (mostly 2nd-best fruits and vegetables), whose weight, shape and/or aesthetic features do not reflect those requested by the modern global market
Sign-in/Register to view highlights & summary 
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
