A chemometrics approach for nuclear magnetic resonance data to characterize the partial metabolome banana peels from southern Brazil

Banana peels are well recognized as a source of important bioactive compounds, such as phenolics, carotenoids, biogenic amines, among others. As such, they have recently started to be used for industrial purposes. However, its composition seems to be strongly affected by biotic or abiotic ecological factors. Thus, this study aimed to investigate banana peels chemical composition, not only to get insights on eventual metabolic changes caused by the seasons, in southern Brazil, but also to identify the most relevant metabolites for these processes. To achieve this, a Nuclear magnetic resonance (NMR)-based metabolic profiling strategy was adopted, followed by chemometrics analysis, using the specmine package for the R environment, and metabolite identification. The results showed that the metabolomic approach adopted allowed identifying a series of primary and secondary metabolites in the aqueous extracts investigated. Besides, over the seasons the metabolic profiles of the banana peels showed to contain biologically active compounds relevant to the skin wound healing process, indicating the biotechnological potential of that raw material.To CNPq (National Counsel of Technological and Scientific Development) for financial support (Process n 407323/2013-9), to CAPES (Coordination for the Improvement of Higher Education Personnel), and EPAGRI (Agricultural Research and Rural Extension Company of Santa Catarina). The research fellowship from CNPq on behalf of M. Maraschin is acknowledged. The work is partially funded by Project PropMine, funded by the agreement between Portuguese FCT and Brazilian CNPq. This study was also partially supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by European Regional Development Fund under the scope of Norte2020 – Programa Operacional Regional do Norte.info:eu-repo/semantics/publishedVersio

DEFINITION OF AN ADVANCED PROCESS FOR THE PRODUCTION OF LOW ENVIRONMENTAL IMPACT CONTAINERS AS POTENTIAL ALTERNATIVE TO PLASTICS

For decades, petroleum-based synthetic polymers, commonly known as plastics, have become one of the most appealing materials used for a wide variety of applications. Nevertheless, currently, conventional petroleum-based plastics represent a serious problem for global pollution because remain for hundreds of years in the environment when discarded. In order to reduce dependence on fossil resources, bioplastic materials are being proposed as safer and more sustainable alternatives. Bioplastics are bio-based and/or biodegradable materials, typically derived from renewable sources. Among different resources, food waste is attracting more and more attention in the research field of bioplastics’ production. The sources of food waste include household, commercial, industrial and agricultural residues. In fact, every year, around one-third of all food resources produced for human consumption are lost or wasted. Although European Union guidelines stated that food waste should preferentially be used as animal feed, in some cases, it became illegal because of disease control concerns and other times its nutritional value is very poor. On the other hand, the production of bioplastics from food waste is a renewable, sustainable process, in which materials are fabricated from carbon neutral resources, thus aligning itself with the principles of the circular bioeconomy. However, the conversion of fruit and vegetable by-products into eco-friendly materials with mechanical and hydrodynamic performances comparable to those of fuel-based plastics still remains a challenge. In this thesis, different approaches have been investigated for the valorization of fruit and vegetable wastes to produce low environmental impact materials, as a potential alternative to plastics with application in the field of food packaging. In the first section, apple waste and tomato peel by-products have been used as fillers to fabricate starch-based biocomposites. The mechanical characterization of the samples showed their suitability for covering purposes, since a ductile and soft behaviour was exhibited. In the second section, an avocado by-product extract has been incorporated to an ethyl cellulose matrix for the production of impregnated paper with enhanced durability. Since fruit wastes can contain potential pathogens and physical and chemical contaminants which can be released when used as additive for active packaging, a preliminary untargeted metabolomic characterization of the extract was conducted by LC-ESI(-)-Q Exactive-Orbitrap- MS/MS. The lipid components detected in the extract proved to be useful additives to improve paper hydrophobicity, preventing food browning and moisture loss. In general, the addition of all tested wastes (apple waste, tomato peel and avocado by-products) has proved to be useful to increase the biodegradability of the fabricated biomaterials. Hence, the environmental benefits associated with their recovery are proposed as a driving force to expand their further use for these purposes. The upcycling of food waste through the production of value-added products is an ideal and practical end use, allowing to save huge economic and energy losses

Fruit Metabolism and Metabolomics

Over the past ten years, metabolomics strategies have allowed the relative or absolute quantitation of metabolite levels for the study of various biological questions in plant sciences. For fruit studies, in particular, they have participated in the identification of the genes underpinning fruit development and ripening. This book proposes examples of the current use of metabolomics studies of fruit for basic research or practical applications. It includes articles about several tropical and temperate fruit species. The studies concern fruit biochemical phenotyping, fruit metabolism during development and after harvest, including primary and specialized metabolisms, or bioactive compounds involved in fruit growth and environmental responses. The analytical strategies used are based mostly on liquid or gas chromatography coupled with mass spectrometry, but also on nuclear magnetic resonance and near-infrared spectroscopy. The effect of genotype, stages of development, or fruit tissue type on metabolomic profiles and corresponding metabolism regulations are addressed for fruit metabolism studies. The interest in combining other omics with metabolomics is also exemplified

Sausages: Nutrition, Safety, Processing and Quality Improvement

Sausages are privileged foods due to their diversity, nutritional value, deep roots in the culture of the peoples and economic importance. In order to increase the knowledge and to improve the quality and safety of these foods, an intense research activity was developed from the early decades of the past century. This book includes ten research works and a review showing important and interesting advances and new approaches in most of the research topics related to sausages. After an editorial of the Editor reflecting the aims and contents of the book, the initial five chapters deal with microbiological issues of the sausage manufacture (characterization and study of the bacterial communities of sausages, study of the metabolism and the technological and safety characteristics of concrete microbial strains, and use of starter cultures to improve the sausage quality). Chemical hazards also receive some attention in this book with a chapter on the optimization of the smoking process of traditional dry-cured meat products to minimize the presence of PAHs. The partial or total replacement of the traditional ingredients in sausages with unconventional raw materials for the obtaining of novel and varied products are the subject of three chapters. Next, a chapter is dedicated to another interesting topic, the search and the essay of natural substitutes for synthetic additives due to the increasing interest of consumers in healthier meat products. The book ends with an interesting review on the safety, quality and analytical authentication of halāl meat products, with particular emphasis on salami

Investigation of Volatile Organic Compounds (VOCs) released as a result of spoilage in whole broccoli, carrots, onions and potatoes with HS-SPME and GC-MS

Vegetable spoilage renders a product undesirable due to changes in sensory characteristics. The aim of this study was to investigate the change in the fingerprint of VOC composition that occur as a result of spoilage in broccoli, carrots, onions and potatoes. SPME and GC-MS techniques were used to identify and determine the relative abundance of VOC associated with both fresh and spoilt vegetables. Although a number of similar compounds were detected in varying quantities in the headspace of fresh and spoilt samples, certain compounds which were detected in the headspace of spoilt vegetables were however absent in fresh samples. Analysis of the headspace of fresh vegetables indicated the presence of a variety of alkanes, alkenes and terpenes. Among VOCs identified in the spoilt samples were dimethyl disulphide and dimethyl sulphide in broccoli; Ethyl propanoate and Butyl acetate in carrots; 1-Propanethioland 2-Hexyl-5-methyl-3(2H)-furanone in onions; and 2, 3-Butanediol in potatoes. The overall results of this study indicate the presence of VOCs that can serve as potential biomarkers for early detection of quality deterioration and in turn enhance operational and quality control decisions in the vegetable industry