Valorization of by-products from agro-food industry: Strategy to achieve sustainable agriculture and health
- Autores: Adriana Fernández
- Directores de la Tesis: María Dolores del Castillo Bilbao (dir. tes.), Claudia Alejandra Medrano Fernández (dir. tes.)
- Lectura: En la Universidad Autónoma de Madrid ( España ) en 2020
- Idioma: español
- Número de páginas: 293
- Títulos paralelos:
- Valorización de subproductos de la industria agroalimentaria: Estrategia para lograr una agricultura y salud sostenible
- Tribunal Calificador de la Tesis: Rafael Radi Isola (presid.), Mónica Rodríguez García-Risco (secret.), Carmen Marino Donangelo (voc.)
- Programa de doctorado: Programa de Doctorado en Ciencias de la Alimentación por la Universidad Autónoma de Madrid
- Materias:
- Enlaces
- Tesis en acceso abierto en: Biblos-e Archivo
- Resumen
In a world in which chronic diseases increase exponentially along with agro-food industry wastes accumulation causing environmental problems, there is a growing interest for healthy food products and green waste management. In this sense, agro-food industry residues represent a rich source of bioactive compounds available and useful to influence on chronic diseases incidence through their consumption.
Thus, the objective of the present PhD thesis work was to evaluate the potential of different agro-food by-products (Tannat grape skin, Clemenule and Ortanique mandarin pomace, Navel and Valencia orange pomace) to exert biological effects that may prevent/treat chronic diseases, such as type 2 diabetes, even after digestion. Along with the study of their bioactive properties, different high consumption foods were developed with the addition of these by-products evaluating their potential as functional foods.
As a first step, it was studied the optimization of extraction conditions for bioactive compounds from a winemaking by-product, Tannat grape skin, finding hydro-alcoholic-acid extract (EHAA) the one with highest total polyphenol content, antioxidant capacity, α-glucosidase and pancreatic lipase inhibition capacities, as well as anti-inflammatory activity through the reduction of nitric oxide (NO) production by macrophages. Moreover, the bioactive properties of Tannat grape skin hydro-alcoholic-acid extract were evaluated after in vitro simulation of digestion. The bioaccessible compounds protected the intestinal cells against the formation of ROS and NO under induced conditions. In addition, glucose transporters were inhibited by the digested extract on small intestine cells. All together, indicate its potential as a functional ingredient. In view of industry transfer and scaling, Tannat grape skin was used for developing innovative high consumption foods. In particular, the work was focused on yogurt and cookies (“no-added sugars” and “source of fiber”) with good sensory quality and bioactive properties, remaining after in vitro simulation of digestion. Tannat grape skin yogurt decreased oxidation-induced ROS formation at low concentrations as well as reducing NO production on LPS-induced RAW264.7 macrophages. A global evaluation of the results regarding Tannat grape skin and its food products suggests its potential as functional sustainable foods for chronic diseases prevention/treatment.
On the other hand, citrus residues were also evaluated, starting with Clemenule and Ortanique mandarin pomaces which were composed of polyphenols, mainly flavonoids, and presented in vitro bioactive properties (antioxidant, antidiabetic, antiobesity, and anti-inflammatory) as well as their respective hydro-alcoholic-acid extracts. Bioaccessibility studies showed a greater loss of polyphenols and antioxidant capacity of the extracts, making extraction unnecessary. Bioaccessible fractions of mandarin pomaces showed remaining antidiabetic activity as well as observing inhibition of intracellular ROS formation at the lowest concentrations tested on RAW264.7 and CCD-18Co cells. A pro-oxidant effect was observed on IEC-6 cells, along with no reduction of NO production (anti-inflammatory activity) on RAW264.7 macrophages.
Navel and Valencia orange pomaces showed promising bioactive properties with remaining bioactivity after digestion and particularly maintaining α-glucosidase inhibition capacity. Bioaccessible fractions presented inhibition of intracellular ROS formation on small intestine cells (IEC-6 cells) at the lowest concentrations tested for the prevention assay, and inhibition on colon cells (CCD-18Co cells) at the prevention/treatment assay. In addition, these fractions were also found to reduce NO production on LPS-induced RAW264.7 macrophages at the prevention/treatment assay. The results indicated orange pomaces potential as functional ingredients, following their incorporation into a high consumption food such as cookies. Orange pomace cookies (“no-added sugars” and “source of fiber”) showed good consumers’ overall acceptance with increased bioactive properties compared to control cookies. Some of the bioactive properties remained after in vitro simulation of digestion of orange pomace cookies. Moreover, the cookie matrix itself showed improved bioactive properties after digestion. Results seemed to indicate Navel and Valencia pomace cookies as health-promoting foods that may cope with sustainable nutrition and agriculture.
In conclusion, the present PhD thesis confirmed the huge potential of winemaking and citrus by-products as health-promoting and sustainable food ingredients, which may be easily incorporated into yogurt and cookies formulations as innovative food products with bioactive properties. These food products, whose acceptance by consumers was also shown, may represent alternatives of present food options with a healthier profile containing vast dietary fiber content and no-added sugars, which may contribute to global population health improvement.
