Reutilization of food wastes: (11) Antioxidant compounds extraction from plant food materials and by-products assisted by high pressure processing

Nowadays, literature regarding the study on secondary metabolites recovery from plant food materials and by-products is increasing due to consumer’s awareness of its health and nutraceutical benefits. Currently, many studies have focused on agricultural and industrial wastes in the search for natural antioxidants. Fruit, vegetables and grains are a good source of secondary metabolites such as carotenoids and phenolics compounds. These have been involved in reduction of degenerative human diseases because of their antioxidant and free radical scavenging properties Different novel extraction methods including high pressure processing (HPP), pulsed electric fields (PEF) and ultrasounds processing have been reported to enhance secondary antioxidant compounds extraction from different plant food materials and by-products. The practical interest application of these techniques for treatment of food products is stimulated by the possibility of enhancement of different industrially valuable processes such as pressing, drying, diffusion, extraction and preservation. HPP belong to the environmentally friendly and energy efficient technologies being able to enhance mass transfer processes within plant or animal cellular tissues, as the permeability of cytoplasmatic membranes can be affected. The use of HP enhances mass transfer rates increasing cell permeability as well as increasing secondary metabolite diffusion according to changes in phase transitions. In fact, the potential use of HPP for extraction of antioxidant compounds from different plant food matrices has recently been demonstrated. This note describes the actual trend and the future applications of HPP to improve the extraction of antioxidant components of plant food materials and by-products. Speaker1: Dr. Francisco J. Barba is Assistant Professor in Nutrition, Food Science and Technology, Faculty of Pharmacy, University of Valencia, Spain. He holds a Ph.D. in Food Science and Technology at University of Valencia and he hold degrees in Pharmacy and in Food and Technology. He has performed a postdoctoral stay in the Université de Technologie de Compiègne (UTC), Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable (Compiegne, France) to explore different non-thermal applications for extracting bioactive compounds from plant food materials and by products. Prior to his current appointment, he was also engaged as a visiting researcher in the Department of Food Biotechnology and Food Process Engineering in Technological University of Berlin, Germany. His research focus is on non-thermal processing for preservation and/or extraction of bioactive compounds from liquid and solid food. He has 31 published or accepted peer reviewed papers in international journals of which first author (16) or co-author (15) in high impact factor journals in the Food Science and Technology area (Journal Citation Reports, ISI Web of Knowledge). Speaker2: Dr. Galanakis is the co-administrator of "Galanakis Laboratories" (Chania, Greece), a SME aiming at the analysis of wine, food, beverage and environmental samples as well as the consultancy of related industries and local producers. Ηe is also the co-inventor of the patent (WO/2008/082343) entitled “Olive Waste Recovery” and the co-founder of Phenoliv AB (Lund, Sweden), a spin-out company that targets the industrial production of valuable compounds from olive mill wastewater(OMW) and other agricultural by-products. He is an Editorial Board Member of Food Research International. Finally, he has taught “Management of Agro-industrial and Livestock Waste”at Cyprus University Technology.The full presentation and the recording of the session can only be accessed by IFA-members. Non IFA-members can ask for access against a small handling fee of 30 € at office [AT] iseki-food [dot] net