Abstract
Production of added products from industrial byproducts is a challenge for the current natural product industry and the extraction field more generally. Therefore, the aim of this study is to valorize the selected Mediterranean crops that can be applied as antioxidants, natural chelating agents, or even as biosolvents or biofuels after special treatment. In this study, the wastes of popular Mediterranean plants were extracted via homogenizer-assisted extraction (HAE) by applying response surface methodology (RSM) to examine the effects of process parameters on the total biophenolic contents (TBCs) of their residues. Box–Behnken design model equations calculated for each system were found significant (p < 0.0001) with an adequate value of determination coefficient (R2). Olive leaf had the highest TBC content (58.62 mg-GAE/g-DW with 0.1 g sample, 42.5% ethanol at 6522.2 rpm for 2 min), followed by mandarin peel (27.79 mg-GAE/g-DW with 0.1 g sample, 34.24% ethanol at 8772 rpm for 1.99 min), grapefruit peel (21.12 mg-GAE/g-DW with 0.1 g sample, 42.33% ethanol at 5000 rpm for 1.125 min) and lemon peel (16.89 mg-GAE/g-DW with 0.1 g sample, 33.62% ethanol at 5007 rpm for 1.282 min). The antioxidant activities of the extracts were measured by several in vitro studies. The most prominent biophenols of the wastes were quantified by high performance liquid chromatography (HPLC). Fourier-transform infrared-attenuated total reflectance (FTIR-ATR) and atomic force microscopy (AFM) techniques were also used for characterization.
Highlights
Food waste production covers the whole food life cycle from agricultural and industrial production and processing, to retail and domestic consumptions
42% of food waste is produced during domestic consumption, while 39% is from the food manufacturing industry, 14% is from the food services sector and 5% is from the retail and distribution sectors [1]
Industrial ecology concepts have been evaluated as a leading principle of eco-innovation that targets the zero waste economy, where waste is used as a raw material for new products and applications
Summary
Food waste production covers the whole food life cycle from agricultural and industrial production and processing, to retail and domestic consumptions. Large quantities of waste generated by food industries cause serious problems both economically and environmentally, as well as resulting in a great loss of high-added value compounds. Most of these residues have reusable potential in other production systems. The wastes of fruit and vegetable processes are the most important resources of various types of antioxidants and dietary fibers. The reason for this is that the corresponding byproducts are made from soft tissue that is rich in both components, allowing simultaneous extraction into two separate
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