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Byproduct Generated During the Elaboration Process of Isotonic Beverage as a Natural Source of Bioactive Compounds

Author:
Gonçalves, E.C.B.A., Lozano‐Sanchez, J., Gomes, S., Ferreira, M.S.L., Cameron, L.C., Segura‐Carretero, A.
Source:
Journal of food science 2018 v.83 no.10 pp. 2478-2488
ISSN:
0022-1147
Subject:
beverages, bioactive compounds, byproducts, carbohydrates, dietary fiber, ethanol, flavonoids, fruit products, functional foods, human health, ingredients, lipids, liquids, phenolic acids, polyphenols, protein content, proteins, solvents, temperature, vegetable residues, vegetables
Abstract:
Agro‐industrial byproducts are considered good sources of macronutrients and phytochemicals. Fruit and vegetable residues (FVR), obtained after the production of an isotonic beverage, have previously been characterized containing 80% insoluble dietary fibers from total fibers (48.4%), 26% available carbohydrates, 9.5% proteins and 5% lipids. Nevertheless, fruit and vegetables provide phytochemicals which have been related to human health such as phenolic compounds. The loss of specific compounds over the production process is related to their partitioning between fruit and vegetables and byproducts. However, phenolic profile of FVR remains unknown. This work is focused on the evaluation of FVR as a natural source of these bioactive compounds. For this purpose, pressurized liquid extraction (PLE) has been proposed as extraction technique for recovering phenolic compounds from FVR. The experimental variables were temperature and percentage of solvent (ethanol and water). Phenolic compounds extracts were characterized by UPLC‐ESI‐Q‐TOF‐MS and a discussion about phenolic and macronutrient interactions was established. Globally, 88 compounds were tentatively identified: phenolic acids (28), flavonoids (32), and other polyphenols (28). The PLE conditions applied yielded different breaking matrix‐analyte interactions leading to an increase in the number of compounds. The highest phenolic acids content was achieved with high temperature while lower temperatures were more efficient in extracting flavonoid. By establishing the phenolics profile in food byproducts such as FVR, it is possible to more effectively apply these byproducts as nutraceutical, food or pharmaceutical ingredients. PRACTICAL APPLICATION: Flow diagram of bioactive compounds recovering from isotonic beverage byproduct is proposed using pressurized liquid extraction. The plant‐bioactives mechanism relies on fruit and vegetable byproducts changes under different extraction conditions. The obtained extracts can most effectively be applied as nutraceuticals or as ingredients in food or pharmaceutical inputs.
Agid:
6158273