Valorization of byproducts from tropical fruits: A review, Part 2: Applications, economic, and environmental aspects of biorefinery via supercritical fluid extraction.

The global trade of tropical fruits is expected to increase significantly in the coming years. In 2018, the production was approximately 100 million tones, an increase of 3.3% compared to the previous year. Nevertheless, according to the Food and Agricultural Organization, every year one-third of the food produced in the world for human consumption is lost or wasted. More specifically, around 45% of the fruits, constituted mainly by peels, seeds, and pulps after juice extraction, are discarded mainly in the agricultural and processing steps. Therefore, decreasing and/or using these byproducts, which are often rich in bioactive components, have become an important focus for both the scientific community and the fruit processing industry. In this line, supercritical fluid extraction (SFE) technology is expected to play a significant role in the valorization of these byproducts. This review presents the concepts of a tropical fruit biorefinery using supercritical CO2 extraction and the potential applications of the isolated fractions. There is a specific focus on the extraction of bioactive compounds, that is, carotenoids and phenolics, but also oils and other valuable molecules. Moreover, the techno-economic and environmental performance is assessed. Overall, the biorefinery of tropical fruits via SFE provides new opportunities for development of food and pharmaceutical products with improved economic and environmental performance.

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications).

Tropical fruits represent one of the most important crops in the world. The continuously growing global market for the main tropical fruits is currently estimated at 84 million tons, of which approximately half is lost or wasted throughout the whole processing chain. Developing novel processes for the conversion of these byproducts into value-added products could provide a viable way to manage this waste problem, aiming at the same time to create a sustainable economic growth within a bio-economy perspective. Given the ever-increasing concern about sustainability, complete valorization through a bio-refinery approach, that is, zero waste concept, as well as the use of green techniques is therefore of utmost importance. This paper aims to report the status on the valorization of tropical fruit byproducts within a bio-refinery frame, via the application of traditional methodologies, and with specific attention to the extraction of phenolics and carotenoids as bioactive compounds. The different types of byproducts, and their content of bioactives is reviewed, with a special emphasis on the lesser-known tropical fruits. Moreover, the bioactivity of the different types of extracts and their possible application as a resource for different sectors (food, pharmaceutical, and environmental sciences) is discussed. Consequently, this review presents the concepts of tropical fruit biorefineries, and the potential applications of the isolated fractions.

Changes in phytochemical composition, bioactivity and in vitro digestibility of guayusa leaves (Ilex guayusa Loes.) in different ripening stages.

BACKGROUND: Guayusa (Ilex guayusa Loes.) leaves, native of the Ecuadorian Amazon, are popularly used for preparing teas. This study aimed to assess the influence of leaf age on the phenolic compounds and carotenoids and the bioactivity and digestibility (in vitro) of aqueous and hydroalcoholic leaf extracts. RESULTS: In total, 14 phenolic compounds were identified and quantified. Chlorogenic acid and quercetin-3-O-hexose were the main representatives of the hydroxycinnamic acids and flavonols respectively. Seven carotenoids were quantified, lutein being the main compound. Ripening affected phenolic content significantly, but there was no significant difference in carotenoid content. Antioxidant capacity, measured by the DPPH• method, was also significantly affected by leaf age. The measurement of in vitro digestibility showed a decrease in phenolic content (59%) as well as antioxidant capacity, measured by the ABTS•+ method, in comparison with initial conditions of the guayusa infusion. Antibacterial and anti-inflammatory activities were assayed with young leaves owing to their higher phenolic contents. Guayusa did not show any antibacterial activity against Escherichia coli ATCC 25922 or Staphylococcus aureus ATCC 25923. Finally, the hydroalcoholic and aqueous extracts exhibited high in vitro anti-inflammatory activity (>65%). CONCLUSION: Young guayusa leaves have potential applications as a functional ingredient in food and pharmaceutical industries. © 2017 Society of Chemical Industry.

Etnobotánica y Sistemas Tradicionales de Salud en Ecuador. Enfoque en la Guayusa (Ilex Guayusa Loes) / Ethnobotany and Traditional Health Systems in Ecuador. Focus on the Guayusa (Ilex Guayusa Loes)

El objetivo del presente manuscrito fue exponer la importancia que la etnomedicina posee como fundamento para la identidad cultural y el descubrimiento de nuevos fármacos, enfocado en la Amazonía ecuatoriana y el uso de guayusa (Ilex guayusa Loes.). Desde el inicio de la historia, los seres humanos han hecho uso de los elementos naturales para beneficio propio, principalmente en el área de salud y alimentación. Las plantas son un recurso que ha jugado un papel sustancial en el desarrollo de las civilizaciones por la importancia que tienen dentro de la identidad cultural de los distintos asentamientos humanos, siendo la etnobotánica y la etnomedicina dos disciplinas que a nivel de Latinoamérica se encuentran muy fundamentadas por la tradición que caracteriza a los pueblos aborígenes. En Ecuador, el uso de plantas con fines médicos y tradicionales se ha documentado ampliamente, determinándose que su principal aplicación es como tratamiento para enfermedades "sobrenaturales". En la Amazonía ecuatoriana, la infusión de guayusa (Ilex guayusa Loes.) es consumida en diversas etnias, pues se afirma que tiene efectos estimulantes y provee diferentes beneficios para la salud. Sin embargo, su existencia y por ende las prácticas culturales que se desarrollan en torno al consumo de guayusa, se ven amenazados por el cambio climático y los efectos devastadores que se evidencian en los bosques ecuatorianos. En conclusión, la guayusa tiene una importancia vital en la medicina y cultura en las culturas indígenas amazónicas de Ecuador; así mismo, el estudio científico de esta planta no solo cimentará las bases para el desarrollo de fármacos y compuestos similares, sino que permitirá entender la razón de su uso tan prolongado en el tiempo, y con esto promover su uso y conservación.