Food Wastes as Valuable Sources of Bioactive Molecules

Food industry produces worldwide millions of tons of plant‐derived wastes which can be exploited as sources of high‐value components: proteins, fibres, polysaccharides, flavour compounds or different phytochemicals. These bioactive compounds can be valorised as functional ingredients in food, pharmaceutical, health care, cosmetic and other products. Using the recovered bioactive molecules as functional ingredients represents a sustainable alternative of food wastes exploitation as inexpensive source of valuable compounds, while developing innovative food and non‐food products with health‐promoting benefits and at the same time contributing to an efficient waste reduction management. This chapter gives an overview of the main classes of bioactive compounds recovered from food wastes and their potential applications as functional chemicals, without being exhaustive

Tomato Waste as a Source of Biologically Active Compounds

Large amounts of wastes are generated annually by the vegetable processing industry, their efficient management and valorization representing a priority research area. Recent research suggested the possibility of reusing tomato pomace as a cheap source of many bioactive compounds, such as antioxidants, soluble dietary fibers and vitamins. The high initial moisture of fresh tomato pomace and the presence of considerable levels of nutrients make this waste susceptible to microbial degradation. Therefore, the fresh pomace of three tomato varieties were preserved by two different methods and then analyzed regarding the total phenolics content, flavonoids, lycopene and antioxidant activity. The results showed that all samples contained considerable amounts of phenolic compounds and exhibit good antioxidant properties. A higher lycopene content was obtained for dehydrated samples, other similar studies explaining that heat processing can breakdown the cellular walls and the chromoplast membranes, leading to a better release. The obtained results highlight the potential of reusing tomato processing waste as source of bioactive compounds and encourages the implementation of a sustainable valorization plan

Biosynthesis and Accumulation of Sulphur Compounds in White Radish During the First Three Days of Sprouting

 Glucosinolates (GLs) and S-methyl cysteine sulfoxide (SMCSO) are natural sulphur containing phytochemicals. They are two of the most important bioactive compounds found in brassica vegetables, which are highly regarded for their health-promoting activity. In this study we have analysed the content of GLs and SMCSO in white radish, by an HPLC-MS method, in order to illustrate their biosynthesis and accumulation during the first 72 hours of sprouting. Total GLs content ranged between  54.17 and 126.86 µmol/g DW. There were eight GLs identified, in radish sprouts and around 94 % of them were aliphatic. Obvious differences, during the 72 hours of sprouting, were noticed in glucoraphenin and glucoraphasatin. S-methyl cysteine sulfoxide content ranged between 0.21 and 35.95 µmol/g DW. Our results revealed a negative strong correlation between GLs and SMCSO