Zin Moh Moh, Anucha Chukwuka Bethel, Bánvölgyia Szilvia
Department of Food Engineering, Szent István University, Ménesi út 44, 1118 Budapest, Hungary.
Department of Chemistry, Karadeniz Technical University, 61080 Trabzon, Turkey.
Foods. 2020 Jul 12;9(7):918. doi: 10.3390/foods9070918.
Food colorants processed via agro-industrial wastes are in demand as food waste management becomes vital not only for its health benefits but also for cost reduction through waste valorization. Huge efforts have been made to recover valuable components from food wastes and applied in various fields to prove their versatility rather than for feed ruminant usage only. Betalains and phenolics, antioxidant-rich compounds responsible for host color and so commonly used as natural colorants in food and cosmetic industries, are copiously present in several kinds of fruits and vegetables as well as their wastes. Technological innovation has brought extensive convenient ways of bioactive compounds extraction with many advantages like less use of solvents and energy in a short period of processing time in comparison with the classical solid-liquid extraction methods. Emerging technologies, particularly microwave irradiation, have been amenable to electromagnetic technology for decades. Practically, they have been deployed for functional and supplement food production. In this review, the feasibility of dielectric heating (microwave irradiation) in the extraction of betalain and phenolic compounds mostly from fruit and vegetable wastes was discussed.
随着食品废弃物管理变得至关重要，不仅因其对健康有益，还因其通过废弃物增值实现成本降低，经由农业工业废弃物加工而成的食用色素需求大增。人们已付出巨大努力从食品废弃物中回收有价值的成分，并将其应用于各个领域以证明其多功能性，而不仅仅是用于反刍动物饲料。甜菜色素和酚类物质是富含抗氧化剂的化合物，它们赋予主体颜色，因此在食品和化妆品行业中常用作天然色素，在多种水果、蔬菜及其废弃物中大量存在。技术创新带来了多种提取生物活性化合物的便捷方法，与传统的固液萃取方法相比，具有许多优点，如在短时间加工过程中溶剂和能源使用较少。新兴技术，特别是微波辐射，几十年来一直适用于电磁技术。实际上，它们已被用于功能性食品和补充食品的生产。在本综述中，讨论了介电加热（微波辐射）在主要从水果和蔬菜废弃物中提取甜菜色素和酚类化合物方面的可行性。
