Abstract
This work focused on the recovery and application of bioactive and functional compounds (BFC) from a waste matrix, the Opuntia ficus-indica (L.) Miller fruit peel (OFP), using different extraction methods: maceration and Extractor Naviglio®. The presence of BFC was initially evaluated by following the extraction yields and antioxidant activity using the Folin-Ciocȃlteu reagent and the DPPH method, respectively. The quali-quantitative content of BFC was also verified with UHPLC/UV-ESI-HRMS profile of OFP extracts. The evaluation of the BFC yields is aimed at using extract components, such as betanins, in the technological application as textile dye based on natural pigments: we evaluated the stability of the extracted dyes, tested the dyeing power and assessed the stability of the dye on the textile material. The results showed different compositions depending on the polarities of the solvents. The ethanol-water mixture extracts obtained using Naviglio method revealed an important presence in terms of total phenolic compound yields. Wool, linen and cotton fibers were chosen for the dyeing tests. Rock alum and lemon juice, two etching methods, were used. Results suggest that the OFP may be of great interest as a natural source of BFC for food, nutraceutical and technological applications in the sustainability context.
Highlights
The interest in the technological use of natural compounds for food, drink and textiles coloring [1,2] is certainly at the center of important debates, to address the eco-friendly future production of various sectors towards a more sustainable society
The values obtained for the other incremental extraction times (2, 4, 8, 12 h) showed no significant differences compared to the extraction at 24 h
The phenols and molecules with an anti-radical mechanism extracted from OFPs were influenced by the type of solvent used in the extraction and the duration and method of extraction
Summary
The massive waste production in our society is an increasing problem and innovative solutions must be found to recover it. It is well-known that 1/3 of the total food is wasted during the food chain and those fruits and vegetables are the most wasted food item (FAO, 2011) In this context, the Sustainable Development Goals calls for halving per capita global food waste at retail and consumer levels by 2030, as well as reducing food losses along the production and supply chains. Considering vegetable discard as waste can often be considered a further loss since they have huge potential for obtaining functional compounds With this mind, waste from agro-food chain are beginning to be identified as secondary raw materials (SRM), and their recovery offers multiple potential applications [5,6]
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