Integral Valorisation of Agri-Food By-Products Through the Production of Food Ingredients Using High-Pressure Thermal Treatments
This study investigates the production of stable ingredients with high bioactive compound content from agri-food wastes. For the valorization process, high-pressure thermal treatment (HPTT) at different temperatures (65, 75, and 85 °C) at 600 MPa for 5 min was applied to three by-products. These HPT...
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MDPI AG
2025-06-01
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| author | Miriam Sánchez-Ordóñez Jorge A. Saraiva Carlos A. Pinto Jonathan Delgado-Adámez M. Rosario Ramírez-Bernabé |
| author_facet | Miriam Sánchez-Ordóñez Jorge A. Saraiva Carlos A. Pinto Jonathan Delgado-Adámez M. Rosario Ramírez-Bernabé |
| author_sort | Miriam Sánchez-Ordóñez |
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| description | This study investigates the production of stable ingredients with high bioactive compound content from agri-food wastes. For the valorization process, high-pressure thermal treatment (HPTT) at different temperatures (65, 75, and 85 °C) at 600 MPa for 5 min was applied to three by-products. These HPTTs were compared with conventional thermal treatments (TTs) carried out at the same temperatures and durations. The by-products studied were red pepper (RP) (<i>Capsicum annuum</i>), red wine pomace (RWP) from <i>Tempranillo</i>, and white wine pomace (WWP) from <i>Cayetana</i>, <i>Pardina,</i> and <i>Montúa</i>. Winemaking by-products presented higher fiber content compared to RP (RP 1.94%, RWP 38.14%, and WWP 34.46%). In RP, the color parameters such as lightness (L*) and redness (a*) were not significantly affected by HPTT or TT, and the total phenolic content (TPC), total carotenoid content (TCC), and antioxidant activity (ABTS) remained stable with the HPTT. The RWP and WWP were more sensitive to the HPTT, producing important color changes and reducing the bioactive compounds. Color (especially redness) showed positive correlations with TPC and ABTS, which could serve as a predictive indicator. Our study shows that HPTT can significantly improve the valorization of RP and winemaking by-products like pomace, leading to the production of a stable food ingredient characterized by high bioactive compound content. |
| format | Article |
| id | doaj-art-dda78ea8af2b458f964e71217241f5e5 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-dda78ea8af2b458f964e71217241f5e52025-08-20T03:17:52ZengMDPI AGFoods2304-81582025-06-011413221410.3390/foods14132214Integral Valorisation of Agri-Food By-Products Through the Production of Food Ingredients Using High-Pressure Thermal TreatmentsMiriam Sánchez-Ordóñez0Jorge A. Saraiva1Carlos A. Pinto2Jonathan Delgado-Adámez3M. Rosario Ramírez-Bernabé4Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Instituto Tecnológico Agroalimentario (INTAEX), 06071 Badajoz, SpainLaboratório Associado para a Química Verde/Associated Laboratory for Green Chemistry (LAQV) of the Network of Chemistry and Technology (REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, PortugalLaboratório Associado para a Química Verde/Associated Laboratory for Green Chemistry (LAQV) of the Network of Chemistry and Technology (REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, PortugalCentro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Instituto Tecnológico Agroalimentario (INTAEX), 06071 Badajoz, SpainCentro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Instituto Tecnológico Agroalimentario (INTAEX), 06071 Badajoz, SpainThis study investigates the production of stable ingredients with high bioactive compound content from agri-food wastes. For the valorization process, high-pressure thermal treatment (HPTT) at different temperatures (65, 75, and 85 °C) at 600 MPa for 5 min was applied to three by-products. These HPTTs were compared with conventional thermal treatments (TTs) carried out at the same temperatures and durations. The by-products studied were red pepper (RP) (<i>Capsicum annuum</i>), red wine pomace (RWP) from <i>Tempranillo</i>, and white wine pomace (WWP) from <i>Cayetana</i>, <i>Pardina,</i> and <i>Montúa</i>. Winemaking by-products presented higher fiber content compared to RP (RP 1.94%, RWP 38.14%, and WWP 34.46%). In RP, the color parameters such as lightness (L*) and redness (a*) were not significantly affected by HPTT or TT, and the total phenolic content (TPC), total carotenoid content (TCC), and antioxidant activity (ABTS) remained stable with the HPTT. The RWP and WWP were more sensitive to the HPTT, producing important color changes and reducing the bioactive compounds. Color (especially redness) showed positive correlations with TPC and ABTS, which could serve as a predictive indicator. Our study shows that HPTT can significantly improve the valorization of RP and winemaking by-products like pomace, leading to the production of a stable food ingredient characterized by high bioactive compound content.https://www.mdpi.com/2304-8158/14/13/2214agri-food by-productsred pepperwine pomacebioactive compoundsfood sustainability |
| spellingShingle | Miriam Sánchez-Ordóñez Jorge A. Saraiva Carlos A. Pinto Jonathan Delgado-Adámez M. Rosario Ramírez-Bernabé Integral Valorisation of Agri-Food By-Products Through the Production of Food Ingredients Using High-Pressure Thermal Treatments Foods agri-food by-products red pepper wine pomace bioactive compounds food sustainability |
| title | Integral Valorisation of Agri-Food By-Products Through the Production of Food Ingredients Using High-Pressure Thermal Treatments |
| title_full | Integral Valorisation of Agri-Food By-Products Through the Production of Food Ingredients Using High-Pressure Thermal Treatments |
| title_fullStr | Integral Valorisation of Agri-Food By-Products Through the Production of Food Ingredients Using High-Pressure Thermal Treatments |
| title_full_unstemmed | Integral Valorisation of Agri-Food By-Products Through the Production of Food Ingredients Using High-Pressure Thermal Treatments |
| title_short | Integral Valorisation of Agri-Food By-Products Through the Production of Food Ingredients Using High-Pressure Thermal Treatments |
| title_sort | integral valorisation of agri food by products through the production of food ingredients using high pressure thermal treatments |
| topic | agri-food by-products red pepper wine pomace bioactive compounds food sustainability |
| url | https://www.mdpi.com/2304-8158/14/13/2214 |
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