Generic placeholder image

Current Pharmaceutical Biotechnology

Author(s): Charalampia Dimou, Haralabos C. Karantonis, Dimitrios Skalkos and Antonios E. Koutelidakis*

DOI: 10.2174/1389201020666190405181537

DownloadDownload PDF Flyer Cite As
Valorization of Fruits by-products to Unconventional Sources of Additives, Oil, Biomolecules and Innovative Functional Foods

Page: [776 - 786] Pages: 11

  • * (Excluding Mailing and Handling)

Abstract

Owning to the increase in the world population as well as the consumer’s awareness on the health benefits of consumption of fruits, the demand for both fresh and processed fruits has been increased. The by-product and waste streams generated from fruit processing industries are extremely diverse, owning mainly to different fruits varieties and the wide range of the processes employed towards the production of the end fruit-based products. Due to the increasing production and processing of fruits, disposal of waste and by-product streams has become a serious issue, since these materials are prone to microbial spoilage. Also, the inappropriate waste management practices pose severe environmental issues. Furthermore, the costs of drying and storage of fruit processing residues are economically limiting factors hindering their further exploitation. Therefore, fruit processing by-products such as peels, seeds and unused flesh are often utilized as fertilizers. On the other hand, plant residues contain biomolecules such as vitamins, proteins, minerals, antioxidants and aromatic oil. Recovery of bioactive compounds holds a great potential for their usage in food industry as functional ingredients and nutraceuticals or in pharmaceutical and in cosmetic applications. So, valorization of plant fruit processing by-products to high-value added compounds, constitute a promising alternative not only for addressing fruit residues management issues but also leading to the production of functional food products of high nutritional value, with several potential beneficial health effects. The aim of this paper is to highlight current trends in addressing environmental issues caused by the production of high volumes of specific categories of fruit processing waste streams by investigating their potential usage as natural raw materials for the recovery of valuable bioactive compounds (such as polyphenols, dietary fibers or aromatic oil). The extracted nutrients may be used in the industrial food sector for the production of functional foods, nutraceuticals or even as health promoting natural pharmaceutical ingredients or additives for the production of innovative enriched foods.

Highlights: • Fruit processing by product streams are rich in bioactive compounds.

• Integration of fruit by-products and waste streams to value added products such as additives, unconventional oil, bioactive compounds and novel functional products is a very interesting approach regarding fruit processing residues exploitation.

• Recovering of biomolecules from fruit residues by non-thermal processes could lead to the efficient production of highly purified functional ingredients.

• Negative-valued fruit processing residues could be recycled for the production of health promoting value added products.

Keywords: Fruits by-products, bioactive compounds, functional ingredients, value added products, health benefits, food sector, waste management, pharmaceutical applications.

Graphical Abstract

[1]
Vilariño, M.V.; Franco, C.; Quarrington, C. Food loss and waste reduction as an integral part of a circular economy. Front. Environ. Sci., 2017, 5, 1-5.
[2]
Ayala-Zavala, J.F.; Vega-Vega, V.; Rosas-Domínguez, C.; Palafox-Carlos, H.; Villa-Rodriguez, J.A.; Siddiqui, M.W.; Dávila-Aviña, J.E.; González-Aguilar, G.A. Agro-industrial potential of exotic fruit byproducts as a source of food additives. Food Res. Int., 2011, 44, 1866-1874.
[3]
Gustavsson, J.; Cederberg, C.; Sonesson, U.; van Otterdijk, R.; Meybeck, A. Global food losses and waste: Extent, causes and prevention.Rome, ItalyFood and Agriculture Organization of the United Nations; , 2011.
[4]
Waldron, K. Waste minimization, management and co-product recovery in food processing: An introduction. In: Handbook of Waste Management and Co-Product Recovery in Food Processing; Waldron, K., Ed.; Woodhead Publishing Limited: Cambridge, UK, 2007; Vol. 1, pp. 3-20.
[5]
Dimou, C.; Koutelidakis, E.A. From pomegranate processing byproducts to innovative value added functional ingredients and biobased products with several applications in food sector BAOJ Biotechnology, 2017, 3, 1(25), 1-7.
[6]
Górnaś, P.; Rudzińska, M. Seeds recovered from industry by-products of nine fruit species with a high potential utility as a source of unconventional oil for biodiesel and cosmetic and pharmaceutical sectors. Ind. Crops Prod., 2016, 83, 329-338.
[7]
Grigoras, C.G.; Destandau, E.; Gabriel, L.; Elfakir, C. Bioactive compounds extraction from pomace of four apple varieties. JESR, 2012, 18, 96-103.
[8]
Yahia, E.M. The contribution of fruits and vegetables to human health In: Fruit and vegetable phytochemicals: Chemistry, nutritional value and stability; De, la Rosa; Alvarez-Parrilla, E.; Gonzalez- Aguilar, G., Eds.; Wiley-Blackwell Publishing: Ames, Iowa, U.S.A., 2010; pp. 3-51.
[9]
Dimou, C.; Koutelidakis, E.A. Value added alternatives of winemaking process residues: A health based oriented perspective. BAOJ Biotechnol., 2016, 2(3), 1-8.
[10]
Simone, T.C.; Simone, B.G. Ursolic acid from apple pomace and traditional plants: A valuable triterpenoid with functional properties. Food Chem., 2017, 220, 477-489.
[11]
Dimou, C.; Koutelidakis, E.A. Grape pomace: A challenging renewable resource of bioactive phenolic compounds with diversified health benefits. MOJFPT, 2016, 3(1), 262-265.
[12]
Dulf, F.V.; Vodnar, D.C.; Socaciu, C. Effects of solid-state fermentation with two filamentus fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L) by-products. Food Chem., 2016, 209, 27-36.
[13]
Dimou, C.; Kopsahelis, N.; Papadaki, A.; Papanikolaou, S.; Kookos, I.K.; Mandala, I.; Koutinas, A.A. Wine lees valorization: Biorefinery development including production of a generic fermentation feedstock employed for poly(3-hydroxybutyrate) synthesis. Food Res. Int., 2015, 73, 81-87.
[14]
Sharma, P.C.; Gupta, A.; Issar, K. Effect of packaging and storage on dried apple pomace and fiber extracted from pomace. J. Food Process. Preserv., 2017, 41(3)e12913
[15]
Shafiya, R.; Kaul, R.; Sofi, S.A.; Bashir, N.; Nazir, F.; Nayik, G.A. Citrus peel as a source of functional ingredient: A review. J. Saudi Soc. Agric. Sci., 2016, 17(4), 351-358.
[http://dx.doi.org/10.1016/j.jssas.2016.07.006]
[16]
Grigoras, G.C.; Destandau, E.; Fougere, L.; Elfakir, C. Evaluation of apple pomace extracts as a source of bioactive compounds. Ind. Crops Prod., 2013, 49, 794-804.
[17]
Papoutsis, K.; Pristijono, P.; Golding, J.B.; Stathopoulos, C.E.; Bowyer, M.C.; Scarlett, C.J.; Vuong, Q.V. Enhancement of the total Phenolic compounds and antioxidant activity of aqueous Citrus Limon L. pomace extract using microwave pretreatment on dry powder. J. Food Process. Preserv., 2016, 41(5)e13152
[18]
Issar, K.; Sharma, P.C.; Gupta, A. Utilization of apple pomace in the preparation of fiber-enriched acidophillus yoghurt. J. Food Process. Preserv., 2017, 41(4)e13098
[19]
Kumar, Y.S.; Kumar, P.V.; Reddy, O.V.S.R. Pectinase production from mango peel using Aspergillus foetidus and its application in processing of mango juice. J. Food Biotechnol, 2012, 26(2), 107-123.
[20]
Borah, P.P.; Das, P.; Badwaik, L.S. Ultrasound treated potato peel and sweet lime pomace based biopolymer film development. Ultrason. Sonochem., 2017, 36, 11-19.
[21]
Russo, M.; Bonaccorsi, I.; Torre, G.; Saro, M.; Dugo, P.; Mondello, L. Underestimated sources of flavonoids, limonoids and dietary fibre. Availability in lemon’s by-products. J. Funct. Foods, 2014, 9, 18-26.
[22]
Koutelidakis, A.; Dimou, C. The effects of functional food and bioactive compounds on biomarkers of cardiovascular diseases In: Functional Foods Text book; Martirosyan, D., Ed.; Functional Food Center: U.S.A., 2016; pp. 1st ed. 89-117.
[23]
Figuerola, F.; Hurtado, M.L.; Estevez, A.M.; Chiffelle, I.; Asenjo, F. Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chem., 2005, 91(3), 395-401.
[24]
Saikia, S.; Mahanta, C.L. In vitro physicochemical, phytochemical and functional properties of fiber rich fractions derived from by-products of six fruits. JFST, 2016, 53(3), 1496-1504.
[25]
Wanlapa, S.; Wachirasiri, K.; Sithisamang, D. Thitichaya Suwannatup. Potential of selected tropical fruits peels as dietary fiber in functional foods. Int. J. Food Prop., 2015, 18, 1306-1316.
[26]
Garcia, M.L.; Dominguez, R.; Galvez, M.; Gavlez, D.; Casas, C.; Selgas, M.D. Utilisation of cereal and fruit fibers in low fat dry fermented sausage. Meat Sci., 2002, 60, 227-236.
[27]
Wang, H.J.; Thomas, R.L. Direct use of apple pomace in bakery products. J. Food Sci., 1989, 54, 618-620.
[28]
Terpstra, A.H.; Lapre, J.A.; Vries, H.T.; Beynen, A.C. The hypocholesterolemic effect of lemon peels, lemon pectin, and the waste stream material of lemon peels in hybrid F1B hamsters. 2002. Eur. J. Nutr., 2002, 41(1), 19-26.
[29]
Čakar, U.; Petrović, A.; Pejin, B.; Čakar, M.; Živković, M.; Vajs, V.; Đorđević, B. Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines. Sci. Hortic., 2019, 244, 42-49.
[30]
Čakar, U.; Grozdanić, N.; Pejinc, B.; Vasić, V.; Čakar, M.; Petrović, A.; Djordjević, B. Impact of vinification procedure on fruit wine inhibitory activity against α-glucosidase. Food Biosci., 2018, 25, 1-7.
[31]
Čakar, U.; Petrović, A.; Janković, M.; Pejin, B.; Vajs, V.; Čakar, M.; Djordjević, B. Differentiation of wines made from berry and drupe fruits according to their phenolic profiles. Eur. J. Hortic. Sci., 2018, 83(1), 49-61.
[32]
Cakar, U.; Grozdanic, N.; Petrovic, A.; Pejin, B.; Nastasijevic, B.; Markovic, B.; Dordevic, B. Fruit wines inhibitory activity against α-glucosidase. Curr. Pharm. Biotechnol., 2017, 18(15), 1264-1272.
[http://dx.doi.org/10.2174/1389201019666180410112439]
[33]
Pejin, B.; Stanimirovic, B. Dragan, Vujovic.; J.P, Djordjevic.; Velickovic, M.; Tesevic V. The natural product content of the selected Cabernet Franc wine samples originating from Serbia: A case study of phenolics. Nat. Prod. Res., 2016, 30(15), 1762-1765.
[34]
Dordevic, N.O.; Novaković, M.M.; Pejin, B.; Mutić, J.J.; Vajs, V.E.; Pajović, S.B.; Tešević, V.V. Comparative analytical study of the selected wine varieties grown in Montenegro. Nat. Prod. Res., 2017, 31(15), 1825-1830.
[35]
Koutelidakis, A.E.; Rallidis, L.; Koniari, K.; Panagiotakos, D.; Komaitis, M.; Zampelas, A. AnastasiouNana, M.; Kapsokefalou, M. Effect of green tea on postprandial antioxidant capacity, serum lipids, C Reactive Protein and glucose levels in patients with coronary artery disease. Eur. J. Nutr., 2013, 53(2)479486
[36]
Chryssochoidis, G.M.; Kapsokefalou, M.; Pothoulaki, M.; Kehagia, O.; Linardakis, M.; Koutelidakis, A. Bioactive compounds databanks. Preferences of the research community. J. Appl. Nutr., 2008, 56(1), 4-16.
[37]
Hool, L.C. Reactive oxygen species in cardiac signaling: From mitochondria to plasma membrane ion channels. Clin. Exp. Pharmacol. Physiol., 2006, 33(1-2), 146-151.
[38]
McCann, M.J.; Gill, C.I.R.; O’Brien, G.; Rao, J.R.; McRoberts, W.C.; Hughes, P.; McEntee, R.; Rowland, I.R. Anti-cancer properties of phenolics from apple waste on colon carginogenesis in vitro. Food Chem. Toxicol., 2007, 45, 1224-1230.
[39]
Bhushan, S.; Kalia, K.; Sharma, M.; Singh, B.; Ahuja, P.S. Processing of apple pomace for bioactive molecules. Crit. Rev. Biotechnol., 2008, 28, 285-296.
[40]
Kalinowska, M.; Bielawska, A.; Lewandowska-Siwkiewicz, H.; Priebe, W.; Lewandowski, W. Apples: Content of phenolic compounds vs. variety, part of apple and cultivation model, extraction of phenolic compounds, biological properties. Plant Physiol. Biochem., 2014, 84, 169-188.
[41]
Bobinaitė, R.; Viskelis, P.; Bobinas, C.; Mieželienė, A.; Alenčikienė, G.; Venskutonis, P.R. Raspberry marc extracts increase antioxidative potential, ellagic acid, ellagitannin and anthocyanin concentrations in fruit purees. Food Sci.Technol., 2016, 66, 460-467.
[42]
Hwang, S.L.; Shih, P.H.; Yen, G.C. Neuroprotective effects of citrus flavonoids. J. Agric. Food Chem., 2012, 60, 877-885.
[43]
Kopsahelis, N.; Dimou, C.; Papadaki, A.; Xenopoulos, E.; Kuraleou, M.; Kalithraka, S.; Kotseridis, Y.; Papanikolaou, S.; Koutinas, A.A. Refining of wine lees and cheese whey for the production of microbial oil, polyphenol-rich extracts and value-added co-products. J. Chem. Technol. Biotechnol., 2017, 93(1), 257-268.
[44]
Butsat, S.; Weerapreeyakul, N.; Siriamornpun, S. Changes in phenolic antioxidant activity in thai Rice husk at five growth stages during development. J. Agric. Food Chem., 2009, 57, 4566-4571.
[45]
Albuquerque, T.G.; Santos, F. Sanches, Silva A.; Oliveira, M.B.; Bento, A. C.; Costa, H.S. Nutritional and phytochemical composition of Annona cherimola fruit and by-products: Potential health benefits. Food Chem., 2016, 193, 187-195.
[46]
Ayala Zavala, J.F.; Gonzalez-Aguilar, G.A. Use of additives to preserve the quality of fresh-cut fruits and vegetables. In: Advances in fresh-cut fruits and vegetables processing; Martin-Beloso, O.; Soliva-Fortuny, R., Eds.; CRS Press: Boca Raton, FL, U.S.A., 2011; pp. 231-254.
[47]
Vodnar, D.C.; Lavinia, F.C.; Dulf, F.V.; Stefanescu, B.E.; Crisan, G.; Socaciu, C. Identification of the bioactive compounds and antioxidant, antimutagenic and antimicrobial activities of thermally processed agro-industrial waste. Food Chem., 2017, 231, 131-140.
[48]
Barbosa-Martína, E. Chel - Guerreroa, L.; González-Mondragón, E.; Betancur-Ancona, D. Chemical and technological properties of avocado (Persea americana Mill.) seed fibrous residues. Food Bioprod. Process., 2016, 100, 457-463.
[49]
Sanz-Puig, M.; Moreno, P.M.; Rodrigo, D.; Martinez, A. Combined effect of high hydrostatic pressure (HHP) and antimicrobial from agro-industrial by products against S. Typhimurium. LWT-Food Sci. Technol., 2017, 77, 126-133.
[50]
Arvanitoyannis, I.S.; Varzakas, T.H. Vegetable waste management: Treatment methods and potential uses of treated waste In: Waste management for the food industries; Arvanitoyannis, , Ed.; Elsevier Inc, 2008.
[51]
Boukroufa, M.; Boutekedjiret, C.; Chemat, F. Development of green procedure of citrus fruits waste processing to recover carotenoids. REFFIT, 2017, 3, 252-262.
[52]
Bosse, A.K.; Fraatz, M.A.; Zorn, H. Formation of complex natural flavours by biotransformation of apple pomace from basidiomycetes. Food Chem., 2013, 141, 2952-2959.
[53]
Mantzouridou, F.T.; Paraskevopoulou, A.; Lalou, S. Yeast flavor production by solid state fermentation of orange peel waste. Biochem. Eng. J., 2015, 101, 1-8.
[54]
Darmasiwi, S.; Herawati, O.; Ningsih, O.C. Aromatic compounds production by fungal solid state fermentation in Pandanus tectorius fruits. Biosci. Biotechnol. Res. Asia, 2016, 13(1), 75-78.
[55]
Górnaś, P.; Rudzińska, M. Seeds recovered from industry by-products of nine fruit species with a high potential utility as a source of unconventional oil for biodiesel and cosmetic and pharmaceutical sectors. Ind. Crops Prod., 2016, 83, 329-338.
[56]
Górnaś, P. Unique variability of tocopherol composition in various seed oils recovered from by-products of apple industry: rapid and simple determination of all four homologues (α, β, γ and δ by RP-HPLC/FLD. Food Chem., 2015, 172, 129-134.
[57]
Górnaś, P.; Siger, A.; Juhņeviča, K.; Lācis, G.; Šnē, E.; Segliņa, D. Cold-pressed Japanese quince (Chaenomeles japonica (Thunb.) Lindl. ex Spach) seed oil as a rich source of ó-tocopherol, carotenoids and phenolics: A comparison of the composition and antioxidant activity with nine other plant oils. Eur. J. Lipid Sci. Technol., 2014, 116, 563-570.
[58]
Caligiani, A.; Bonzanini, F.; Palla, G.; Cirlini, M.; Bruni, R. Characterization of a potential nutraceutical ingredient: Pomegranate (Punica granatum L.) seed oil unsaponifiable fraction. Plant Foods Hum. Nutr., 2010, 65, 277-283.
[59]
Dimou, C.; Koutelidakis, E.A.; Nasopoulou, C.; Karantonis, H. Current trends and emerging technologies in biopigment production processes: Industrial food and health applications. IJHAF, 2017, 1(2), 33-46.
[60]
Gasmi, J.; Sanderson, J.T. Growth inhibitory, antiandrogenic, and pro-apoptotic effects of punicic acid in LNCaP human prostate cancer cells. J. Agric. Food Chem., 2010, 58, 12149-12156.
[61]
da Silva, A.C.; Jorge, N. Bioactive compounds of the lipid fractions of agro-industrial waste. Food Res. Int., 2014, 66, 493-500.
[62]
Ayala-Zavala, J.F.; Vega-Vega, V.; Rosas-Domínguez, C.; Palafox-Carlos, H. Villa- Rodriguez J.A.; Siddiqui, W. Agro-industrial potential of exotic fruit byproducts as a source of food additives. Food Res. Int., 2011, 44, 1866-1874.
[63]
Petkova, Z.; Antova, G. Proximate composition of seeds and seed oils from melon (Cucumis melo L.) cultivated in Bulgaria. Cogent Food Agric., 2015, 1, 1-15.
[64]
Dulf, F.V. Fatty acids in berry lipids of six sea buckthorn (Hippophae rhamnoides L., subspecies carpatica) cultivars grown in Romania. Chem. Cent. J., 2012, 6, 106.
[65]
Dulf, F.V.; I., Oroian C.D.; Vodnar, C.; Socaciu, A. Pintea Lipid classes and fatty acid regiodistribution in triacylglycerols of seed oils of two sambucus species (S. nigra L. and S. ebulus L.). Molecules, 2013, 18, 11768-11782.
[66]
Goula, A.M.; Lazarides, H.N. Integrated processes can turn industrial food waste into valuable food by-products and/or ingredients: The cases of olive mill and pomegranate wastes. J. Food Eng., 2015, 167, 45-50.
[67]
Galanakis, C.M. Recovery of high added-value components from food wastes: Conventional, emerging technologies and comercialized applications. Trends Food Sci. Technol., 2012, 26, 2.
[68]
Sicari, V.; Poiana, M. Recovery of Bergamot seed oil by supercritical carbon dioxide extraction and comparison with traditional solvent extraction. J. Food Process Eng., 2013, 40(1)e12341
[69]
Thangaraj, P. Extraction of bioactive compounds. Pharmacological assays of plant-based natural products. In: Pharmacological Assays of Plant-Based Natural Products, Vol. 71 Springer, Cham. , 11-17.
[70]
Vankar, P.S. Essential oils and fragrances from natural source. Resonance, 2004, 9, 30-41.
[71]
Rabetafika, H.N.; Bchir, B.; Bleckerb, C.; Richel, A. Fractionation of apple by-products as source of new ingredients: Current situation and perspectives. Trends Food Sci. Technol., 2014, 40, 99-114.
[72]
Sun-Waterhouse, D.; Farr, J.; Wibinos, R.; Saleh, Z. Fruit based functional foods I. Production of food grade apple fibre ingredients. Int. J. Food Sci. Technol., 2008, 43, 2113-2122.
[73]
Canteri-Schemin, M.H.; Fertonani, H.C.; Waszczynskyj, N.; Wo-siacki, G. Extraction of pectin from apple pomace. Braz. Arch. Biol. Technol., 2005, 48(2), 259-266.
[74]
Fromm, M.; Loos, H.M.; Bayha, S.; Carle, R.; Kammerer, D.R. Recovery and characterization of colored phenolic preparations from apple seeds. Ultrason. Sonochem., 2006, 13, 511-516.
[75]
Roselló-Soto, E.; Koubaa, M.; Moubarik, A.; Lopes, R.P.; Saraiva, J.A.; Boussetta, N.; Grimi, N.; Barbaa, F.J. Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Nonconventional methods for the recovery of high-added value compounds. Trends Food Sci. Technol., 2015, 45, 296-310.
[76]
Reis, S.; Rai, D.K.; Abu-Ghannam, N. Water at room temperature as a solvent for the extraction of apple pomace phenolic compounds. Food Chem., 2012, 135, 1991-1998.
[77]
Ameer, K.; Shahbaz, H.M.; Kwon, J.H. Green extraction methods for polyphenols from plant matrices and their byproducts: A review. Compr. Rev. Food Sci. F., 2017, 16(2), 295-315.
[78]
Lu, M.W.; Ho, C.T.; Huang, Q.R. Extraction, bioavailability, and bioefficacy of capsaicinoids. J. Food Drug Anal, 2017, 25(1), 27-36.
[79]
Wijngaard, H.; Hossain, M.B.; Rai, D.K.; Brunton, N. Techniques to extract bioactive compounds from food by-products of plant origin. Food Res. Int., 2012, 46(2), 505-513.
[80]
Zhang, H.F.; Yang, X.H.; Wang, Y. Microwave assisted extraction of secondary metabolites from plants: Current status and future directions. Trends Food Sci. Technol., 2011, 22(12), 672-688.
[81]
Tiwari, B.K. Ultrasound: A clean, green extraction technology. TrA-C. Trends Analyt. Chem., 2015, 71, 100-109.
[82]
Pananun, T.; Montalbo-Lomboy, M.; Noomhorm, A.; Grewell, D.; Lamsal, B. High-power ultrasonication-assisted extraction of soybean isoflavones and effect of toasting. LWT - Food Sci. Technol, 2012, 47(1), 199-207.
[83]
Virot, M.; Tomao, V.; Le Bourvellec, C.; Renard, C.; Chemat, F. Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction. Ultrason. Sonochem., 2010, 17(6), 1066-1074.
[84]
Medouni-Adrara, S.; Boulekbache-Makhloufa, L.; Medouni-Ha-rounec, Y.C.L.; Dahmounea, F.; Makhoukhea, A.; Madani, K. Optimization of the recovery of phenolic compounds from Algerian grape by-products. Ind. Crops Prod., 2015, 77.
[85]
Tongkham, N.; Juntasalay, B.; Lasunon, P.; Sengkhamparn, N. Dragon fruit peel pectin: Microwave-assisted extraction and fuzzy assessment. Agric. Nat. Resourc., 2017, 51, 262-267.
[86]
Donsi, F.; Ferrari, G.; Fruilo, M.; Pataro, G. Pulsed electric field-assisted vinification of aglianico and piedirosso grapes. J. Agric. Food Chem., 2010, 58, 11606-11615.
[87]
Bobinaite, R.; Pataro, G.; Lamanauskas, N.; Šatkauskas, S.; Viške-lis, P.; Ferrari, G. Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products. J. Food Sci. Technol., 2015, 9, 5898-5905.
[88]
Luengo, E.; Alvarez, I.; Raso, J. Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields. Innov. Food Sci. Emerg. Technol., 2013, 17, 79-84.
[89]
Parniakov, O.; Barba, F.J.; Grimi, N.; Lebovka, N.; Vorobiev, E. Extraction assisted by pulsed electric energy as a potential tool for green and sustainable recovery of nutritionally valuable compounds from mango peels. Food Chem., 2016, 192, 842-848.