Agro-industrial byproducts are considered good sources of macronutrients and phytochemicals. Fruit and vegetable residues (FVR), obtained after the production of an isotonic beverage, have previously been characterized containing 80% insoluble dietary fibers from total fibers (48.4%), 26% available carbohydrates, 9.5% proteins and 5% lipids. Nevertheless, fruit and vegetables provide phytochemicals which have been related to human health such as phenolic compounds. The loss of specific compounds over the production process is related to their partitioning between fruit and vegetables and byproducts. However, phenolic profile of FVR remains unknown. This work is focused on the evaluation of FVR as a natural source of these bioactive compounds. For this purpose, pressurized liquid extraction (PLE) has been proposed as extraction technique for recovering phenolic compounds from FVR. The experimental variables were temperature and percentage of solvent (ethanol and water). Phenolic compounds extracts were characterized by UPLC-ESI-Q-TOF-MS and a discussion about phenolic and macronutrient interactions was established. Globally, 88 compounds were tentatively identified: phenolic acids (28), flavonoids (32), and other polyphenols (28). The PLE conditions applied yielded different breaking matrix-analyte interactions leading to an increase in the number of compounds. The highest phenolic acids content was achieved with high temperature while lower temperatures were more efficient in extracting flavonoid. By establishing the phenolics profile in food byproducts such as FVR, it is possible to more effectively apply these byproducts as nutraceutical, food or pharmaceutical ingredients. PRACTICAL APPLICATION Flow diagram of bioactive compounds recovering from isotonic beverage byproduct is proposed using pressurized liquid extraction. The plant-bioactives mechanism relies on fruit and vegetable byproducts changes under different extraction conditions. The obtained extracts can most effectively be applied as nutraceuticals or as ingredients in food or pharmaceutical inputs.

中文翻译：

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等渗饮料作为生物活性化合物的天然来源的加工过程中产生的副产品

农业工业副产品被认为是大量营养素和植物化学物质的良好来源。在生产等渗饮料后获得的水果和蔬菜残留物 (FVR) 之前的特征是含有 80% 的不溶性膳食纤维（来自总纤维）（48.4%）、26% 的可用碳水化合物、9.5% 的蛋白质和 5% 的脂质。然而，水果和蔬菜提供了与人类健康有关的植物化学物质，例如酚类化合物。生产过程中特定化合物的损失与它们在水果和蔬菜以及副产品之间的分配有关。然而，FVR 的酚类成分仍然未知。这项工作的重点是评估 FVR 作为这些生物活性化合物的天然来源。以此目的，加压液体萃取 (PLE) 已被提议作为从 FVR 中回收酚类化合物的萃取技术。实验变量是温度和溶剂（乙醇和水）的百分比。酚类化合物提取物通过 UPLC-ESI-Q-TOF-MS 进行表征，并建立了关于酚类和常量营养素相互作用的讨论。在全球范围内，初步鉴定了 88 种化合物：酚酸 (28)、类黄酮 (32) 和其他多酚 (28)。应用的 PLE 条件产生了不同的破坏基质-分析物相互作用，导致化合物数量增加。高温下酚酸含量最高，而低温下提取黄酮类化合物的效率更高。通过建立 FVR 等食品副产品中的酚类成分，可以更有效地将这些副产品用作营养保健品、食品或药物成分。实际应用 提出了使用加压液体萃取从等渗饮料副产品中回收生物活性化合物的流程图。植物生物活性机制依赖于不同提取条件下水果和蔬菜副产物的变化。获得的提取物可以最有效地用作营养保健品或食品或药物输入中的成分。