Sensors,
Год журнала:
2025,
Номер
25(7), С. 1993 - 1993
Опубликована: Март 22, 2025
As
a
typical
two-dimensional
material,
graphene
and
its
derivatives
exhibit
many
excellent
properties,
such
as
large
specific
surface
area,
electrical
stability.
Along
with
derivatives,
particularly
oxide
(GO)
reduced
(rGO),
materials
have
been
studied
in
various
fields
due
to
the
presence
of
aromatic
ring,
free
π-π
electron
reactive
functional
groups.
This
review
focuses
firstly
on
synthesis
methods
along
their
followed
by
discussion
applications
served
units
electrochemical
sensing.
Finally,
this
describes
challenges,
strategies,
outlooks
future
developments.
Agriculture,
Год журнала:
2023,
Номер
13(8), С. 1559 - 1559
Опубликована: Авг. 4, 2023
Every
year,
the
global
food
industry
produces
a
significant
number
of
wastes
and
by-products
from
variety
sources.
By-products
food-processing
sector
are
produced
in
large
quantities,
because
their
undesirable
qualities,
they
frequently
wasted,
losing
important
resources.
In
order
to
pursue
circular
economy
that
refers
waste
reduction
effective
management,
valorization
recently
received
increased
interest.
rich
bioactive
compounds
can
be
used
various
industrial
applications
for
health
promotion
nutritional
benefits.
A
novel
step
its
sustainable
application
is
use
these
inexpensive
agri-food
create
value-added
products.
The
present
review
intended
summarize
different
types
agro-industrial
properties
highlight
composition
potential
Applications
foods
as
well
sustainability
implications
products
were
also
covered.
According
research,
added
increase
profile,
fiber
content,
antioxidant
capacity
while
maintaining
good
sensory
acceptability.
Overall,
chain
consumer
both
benefit
formulation.
Bioresources and Bioprocessing,
Год журнала:
2024,
Номер
11(1)
Опубликована: Янв. 18, 2024
Abstract
A
significant
portion
of
the
human
diet
is
comprised
fruits,
which
are
consumed
globally
either
raw
or
after
being
processed.
huge
amount
waste
and
by-products
such
as
skins,
seeds,
cores,
rags,
rinds,
pomace,
etc.
generated
in
our
homes
agro-processing
industries
every
day.
According
to
previous
statistics,
nearly
half
fruits
lost
discarded
during
entire
processing
chain.
The
concern
arises
when
those
wastes
damage
environment
simultaneously
cause
economic
losses.
There
a
lot
potential
these
for
reuse
variety
applications,
including
isolation
valuable
bioactive
ingredients
their
application
developing
healthy
functional
foods.
development
novel
techniques
transformation
materials
into
marketable
commodities
may
offer
workable
solution
this
issue
while
also
promoting
sustainable
growth
from
bio-economic
viewpoint.
This
approach
can
manage
well
add
value
enterprises.
goal
study
twofold
based
on
scenario.
first
present
brief
overview
most
substances
found
by-products.
second
review
current
status
valorization
trends
techniques,
safety
assessments,
sensory
attributes,
challenges.
Moreover,
specific
attention
drawn
future
perspective,
some
solutions
discussed
report.
Banana
peels,
accounting
for
approximately
one-third
of
the
fruit's
total
weight,
are
often
discarded
as
waste
in
food
industry.
However,
they
have
long
been
recognized
their
medicinal
properties.
The
bioactive
compounds
banana
peels
associated
with
numerous
health
benefits.
This
review
provides
a
comprehensive
analysis
valorization
peel
bioactives,
emphasizing
extraction
methods,
composition,
and
diverse
applications.
Extraction
techniques,
including
conventional
methods
like
solvent
maceration,
well
novel
technologies
such
pulsed
electric
field
(PEF),
enzymatic
extraction,
microwave-assisted
ultrasound-assisted
discussed.
highlights
efficiency
extracting
phenolics,
flavonoids,
carotenoids,
dietary
fibers
from
peels.
composition
its
health-promoting
properties,
antioxidant,
antimicrobial,
anti-inflammatory,
anticancer
activities,
thoroughly
examined.
Additionally,
explores
various
applications
bioactives
functional
foods,
nutraceuticals,
pharmaceuticals,
cosmetics,
agriculture,
potential
sustainable
development.
Therefore,
this
offers
valuable
insights
into
utilization
serving
foundation
further
research
industrial
implementation
across
sectors.
Sustainability,
Год журнала:
2023,
Номер
15(10), С. 7840 - 7840
Опубликована: Май 10, 2023
Fresh
and
processed
fruits
are
commonly
used
to
prepare
different
industrial
products
with
superior
nutritional
health-promoting
properties.
Currently,
the
demand
for
processed-fruit
has
motivated
rapid
growth
of
fruit-processing
industries,
persuading
them
produce
an
enormous
number
by-products.
Furthermore,
people’s
shifting
dietary
habits
lack
awareness
properties
result
in
a
large
fruit
The
knowledge
about
value
by-products
urges
exploration
proper
documents
that
emphasize
health
benefits
such
products.
Hence,
this
article
was
prepared
by
carefully
reviewing
recent
literature
on
applications
their
use
food
industries
various
purposes
been
reported
past
reviewed
described
here.
Fruit
good
source
nutrients
bioactive
components,
including
polyphenols,
fibers,
vitamins,
implying
they
could
have
important
role
novel,
value-added
functional
as
substrate
organic
acids,
essential
oils,
enzymes,
fuel,
biodegradable
packaging
materials,
preservatives.
Food Chemistry Advances,
Год журнала:
2024,
Номер
5, С. 100783 - 100783
Опубликована: Июль 18, 2024
In
this
study,
fortified
bread
was
prepared
with
the
incorporation
of
mango
peel
powder
(MPP),
and
pulp
(MPuP).
Different
concentrations
MPP
(2.5
%,
5.0
7.5
%)
MPuP
(7.5
were
added
to
improve
functional
bioactive
properties
bread.
Pieces
incorporated
demonstrated
a
significant
improvement
in
over
control
MPuP-fortified
bread,
where
total
phenol
content
elevated
from
5.08
±
0.99
54.29
2.34
mM
GAE/100
g
DM
flavonoid
raised
5.7
0.45
50.72
3.40
QE/100
DM.
The
inclusion
increased
antioxidant
activity,
range
0.585
0.12
18.20
0.87
TE/100
DPPH
assay
10.75
0.98
30.24
2.12
μM
Fe
(II)
E/g
FRAP
assay,
at
highest
level
incorporation.
However,
specific
volume
weight
loss
percentage
breads
decreased
MPP.
whiteness
index
(WI)
dropped,
brownness
(BI)
improved
degree
integration.
Bread
aroma
drop
considerably
%
incorporation,
however,
slight
flavor
noticed
breads.
Thus,
5
wheat
deemed
an
optimum
amount
without
compromising
sensory
physical
characteristics
along
national
properties.
Marine Drugs,
Год журнала:
2024,
Номер
22(1), С. 42 - 42
Опубликована: Янв. 12, 2024
Brown
seaweed
is
a
promising
source
of
polysaccharides
and
phenolics
with
industrial
utility.
This
work
reports
the
development
green
enzyme-assisted
extraction
method
for
simultaneously
extracting
from
brown
Food and Bioproducts Processing,
Год журнала:
2024,
Номер
145, С. 148 - 157
Опубликована: Апрель 2, 2024
The
quest
for
sustainable
synthesis
methods
has
led
to
the
exploration
of
lychee
peel
extract
(LCPEx)
as
an
eco-friendly
alternative
in
field
nanomaterials.
This
groundbreaking
study
introduces
extract-based
magnetic
iron
oxide
nanoparticles
(LCPEx-MIONPs)
and
delves
into
their
diverse
applications.
meticulous
methodology
involved
a
multistep
process
extraction,
resulting
creation
LCPEx.
subsequent
LCPEx-MIONPs,
achieved
by
combining
with
chloride
precursor
sodium
hydroxide
pH
adjustor
(set
7.5),
yielded
nanoscale
dimensions
(8.7±
0.4
nm)
morphologies
(cubic,
hexagonal,
spherical).
Comprehensive
characterization
techniques,
including
Fourier
transform
infrared
spectroscopy
(FTIR),
X-ray
diffraction
(XRD),
scanning
electron
microscopy
(SEM),
transmission
(TEM),
unveiled
structural
attributes
LCPEx-MIONPs.
LCPEx
exhibited
robust
antioxidant
activity
against
DPPH,
reaching
its
maximum
inhibitory
within
only
5
minutes
simple
disc
diffusion.
multifaceted
system
LCPEx-MIONPs
IC50
value
202.3
µg/mL,
highlighting
synergistic
effects
phytochemicals
ions.
Beyond
capabilities,
when
incorporated
banana-based
food
preservation
films,
demonstrated
significant
prowess
grape
preservation.
controlled
release
properties
notable
reduction
water
loss
(9.3%
on
day
3
19.7%
6)
compared
control
grapes
without
(18.2%
34.8%
6).
significantly
contributes
green
nanotechnology,
preservation,
development
hydrogels
bioplastic
emphasizing
versatile
applications
antioxidants,
hydrogel-based
bioplastics.
Applied Food Research,
Год журнала:
2024,
Номер
4(1), С. 100423 - 100423
Опубликована: Май 5, 2024
Drying
vegetables
in
a
suitable
dryer
is
an
imperative
concern
the
food-processing
sector.
To
address
this
issue,
cabinet-type
tray
has
been
developed
by
modifying
its
design,
employing
comprehensive
approach
ensuring
uniform
air
velocity
and
temperature
all
trays,
naming
it
modified
(MTD).
A
comparative
analysis
of
drying
performance,
physical
characteristics,
functional
attributes,
antioxidant
capacity
mallow
(Malva
verticillata)
dried
MTD
existing
three
methods
such
as
sun,
shade,
traditional
cabinet
was
accomplished.
The
performance
evaluation
study
revealed
that
demonstrated
faster
moisture
removal
required
less
time
compared
to
other
methods.
Statistical
had
significant
(p<0.05)
impact
on
properties,
qualities,
bioactive
functions
powder
(MP).
higher
chlorophyll
content
(27.41±0.84
mg/100
gm
dry
matter,
DM),
total
phenol
(15.71±0.95
mg
GAE/g
DPPH
activity
(8.82±0.81
TEAC/g
DM)
were
noticed
vegetable
than
sun
slightly
lower
value
(statistically
insignificant)
ascorbic
acid
(9.64±0.78
flavonoid
(1.44±0.05
QE/g
achieved
contrast
analyzed
data
lowest
for
shade
methods,
while
exhibited
highest
capacity.
Therefore,
might
assist
selecting
vegetables.
findings
suggest
can
be
alternative
technique
quicker
obtaining
better-quality
products
terms
properties
process
drying.
