High- and low-pressure fixed bed extraction behaviors to obtain phenolic compounds from barbatimão (Stryphnodendron adstringens) bark

What if the secret to sustainable food production lies in the peels and seeds we throw away? This study turns tomato, basil, and red bell pepper by-products into goldmines of bioactive compounds.

Every year, the food industry discards mountains of peels, seeds, and stems—yet these scraps are packed with polyphenols and dietary fiber. This research dives into that hidden treasure, using green extraction methods to pull out valuable bioactive compounds from basil, tomato, and red bell pepper by-products.

The team tested both lab-scale setups and the industrial Timatic® extractor, using water and ethanol solutions at varying temperatures. They found that scaling up from lab to machine was smooth, and the phenolic content in dried extracts ranged from 8.0 to 11.2 mg/g for tomato and pepper, soaring to 240 mg/g for basil. Polysaccharide yields reached 6.0% for tomato and 10.4% for red bell pepper.

Beyond phenolics, the study characterized tomato and pepper polysaccharides using advanced techniques like 1H-NMR and DLS, revealing their methylation, acylation, and hydrodynamic volume. These new data could pave the way for future applications in food, cosmetics, or pharmaceuticals.

In essence, this work shows that waste isn't waste—it's a resource waiting to be unlocked, with the Timatic® extractor and water proving to be a powerful, eco-friendly combo.

Key Points

• Green extractions from basil, tomato, and pepper by-products
• Phenolic content up to 240 mg/g in basil extracts
• Polysaccharide yields of 6.0% and 10.4% for tomato and pepper