Browsing by Author "Kuca, Kamil"
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Item Open Access Bioactive compounds of edible fruits with their anti-aging properties: a comprehensive review to prolong human life(MDPI, 2020-11-13) Dhalaria, Rajni; Verma, Rachna; Kumar, Dinesh; Puri, Sunil; Tapwal, Ashwani; Kumar, Vinod; Nepovimova, Eugenie; Kuca, KamilAging is a complicated biological process in which functional and structural alterations in a living organism take place over time. Reactive oxygen species is one of the main factors responsible for aging and is associated with several chronic pathologies. The relationship between aging and diet is quite interesting and has attained worldwide attention. Healthy food, in addition to dietary antioxidants, are required to delay the process of aging and improve the quality of life. Many healthy foods such as fruits are a good source of dietary nutrients and natural bioactive compounds which have antioxidant properties and are involved in preventing aging and other age-related disorders. Health benefits linked with healthy consumption of fruit have drawn increased interest. A significant number of studies have documented the advantages of fruit intake, as it suppresses free-radical development that further reduces the oxidative stress created in the body and protects against several types of diseases such as cancer, type 2 diabetes, inflammatory disorders, and other cardiovascular diseases that ultimately prevent aging. In addition, fruits have numerous other properties like anti-inflammatory, anti-cancerous, anti-diabetic, neuroprotective, and have health-promoting effects. Mechanisms of various bioactive compounds that aids in preventing various diseases and increases longevity are also described. This manuscript provides a summary of various bioactive components present in fruits along with their health-promoting and antiaging properties.Item Open Access Sustainable utilization and valorization of potato waste: state of the art, challenges, and perspectives(Springer, 2023-07-26) Khanal, Sonali; Karimi, Keikhosro; Majumdar, Sneha; Kumar, Vinod; Verma, Rachna; Bhatia, Shashi Kant; Kuca, Kamil; Esteban, Jesús; Kumar, DineshPotatoes (Solanum tuberosum L.) are starchy tuberous crops that represent the world’s fourth most important crop. According to the “Food and Agricultural Organisation of the United Nations,” 376 million metric tonnes of potatoes were produced globally in 2021. It is anticipated that around 8000 kilotons of potato peel waste might be generated in 2030, with related greenhouse gas emissions of 5 million tonnes of CO2 equivalent. Waste generated throughout the food supply chain, from potato farms to forks, contributes considerably to global warming. Apart from animal feed, technical processes in the potato processing industry generate waste organic residues with high amounts of bioactive compounds and carbohydrates, and thus extraction and bioconversion processes can produce high-value products. These include the isolation of functional ingredients for the formulation of nutraceuticals and pharma products, bioenergy-related products, enzymes, and fertilizers for the market, hence contributing to a more responsible production and consumption and, overall, circular economy. This review focuses on studies involving potato waste from industries such as pulp, processed water, peels, and mash showing the great prospects of the by-products from this crop for value-added supply chains and the reduction of undesired environmental effects. This work attempts to adhere upon several Sustainable Development Goals, specifically goals 7, 12, and 13, while also contributing to long-term growth targets and reducing negative environmental consequences produced by the food sector.