The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications

Exploring the bioaccessibility of polyphenols and glucosinolates from Brassicaceae microgreens by combining metabolomics profiling and computational chemometrics

Microgreens constitute natural-based foods with health-promoting properties mediated by the accumulation of glucosinolates (GLs) and phenolic compounds (PCs), although their bioaccessibility may limit their nutritional potential. This work subjected eight Brassicaceae microgreens to in vitro gastrointestinal digestion and large intestine fermentation before the metabolomics profiling of PCs and GLs. The application of multivariate statistics effectively discriminated among species and their interaction with in vitro digestion phases. The flavonoids associated with arugula and the aliphatic GLs related to red cabbage and cauliflower were identified as discriminant markers among microgreen species. The multi-omics integration along in vitro digestion and fermentation predicted bioaccessible markers, featuring potential candidates that may eventually be responsible for these functional foods' nutritional properties. This combined analytical and computational framework provided a promising platform to predict the nutritional metabolome-wide outcome of functional food consumption, as in the case of microgreens.

Diversified Techniques for Restructuring Meat Protein-Derived Products and Analogues

Accompanied by the rapid growth of the global population and increasing public awareness of protein-rich foods, the market demand for protein-derived products is booming. Utilizing available technologies to make full use of meat by-products, such as scraps, trimmings, etc., to produce restructured meat products and explore emerging proteins to produce meat analogues can be conducive to alleviating the pressure on supply ends of the market. The present review summarizes diversified techniques (such as high-pressure processing, ultrasonic treatment, edible polysaccharides modification, enzymatic restructuring, etc.) that have been involved in restructuring meat protein-derived products as well as preparing meat analogues identified so far and classifying them into three main categories (physical, chemical and enzymatic). The target systems, processing conditions, effects, advantages, etc., of the included techniques, are comprehensively and systemically summarized and discussed, and their existing problems or developing trends are also briefly prospected. It can be concluded that a better quality of restructured products can be obtained by the combination of different restructuring technologies. This review provides a valuable reference both for the research and industrial production of restructured meat protein-derived products and analogues.

Emerging technologies for the extraction of bioactives from mushroom waste

Extraction of bioactive compounds for application in nutraceuticals is gaining popularity. For this, there is a search for low-cost substrates that would make the end product and the process more economical. Mushroom waste (stalk, cap, stem etc.) is one such high valued substrate that has received much attention recently due to its rich reserves of terpenoids, polyphenols, sesquiterpenes, alkaloids, lactones, sterols, antioxidative vitamins, anthocyanidins, glycoproteins and polysaccharides, among others. However, there is a need to identify green and hybrid technologies that could make the bioactive extraction process from these substrates safe, efficient and sustainable. To this effect, many emerging technologies (supercritical fluid, ultrasound-, enzyme- and microwave-assisted extraction) have been explored in the last decade which have shown potential for scale-up with high productivity. This review systematically discusses such technologies highlighting the current challenges faced during waste processing and the research directives needed for further advancements in the field.

Exploring the Nutritional Potential and Functionality of Hemp and Rapeseed Proteins: A Review on Unveiling Anti-Nutritional Factors, Bioactive Compounds, and Functional Attributes

Plant-based proteins, like those derived from hemp and rapeseed can contribute significantly to a balanced diet and meet human daily nutritional requirements by providing essential nutrients such as protein, fiber, vitamins, minerals, and antioxidants. According to numerous recent research papers, the consumption of plant-based proteins has been associated with numerous health benefits, including a reduced risk of chronic diseases such as heart disease, diabetes, and certain cancers. Plant-based diets are often lower in saturated fat and cholesterol and higher in fiber and phytonutrients, which can support overall health and well-being. Present research investigates the nutritional attributes, functional properties, and potential food applications of hemp and rapeseed protein for a potential use in new food-product development, with a certain focus on identifying anti-nutritional factors and bioactive compounds. Through comprehensive analysis, anti-nutritional factors and bioactive compounds were elucidated, shedding light on their impact on protein quality and digestibility. The study also delves into the functional properties of hemp and rapeseed protein, unveiling their versatility in various food applications. Insights from this research contribute to a deeper understanding of the nutritional value and functional potential of hemp and rapeseed protein, paving the way for their further utilization in innovative food products with enhanced nutritional value and notable health benefits.

Impact of ultrasound-assisted extraction of polyphenols and caffeine from green tea leaves using high-performance thin-layer chromatography

Tea is the most popular daily drink consumed globally, with a high concentration of caffeine and polyphenols. In this study, the effects of ultrasonic-assisted extraction and quantification of caffeine and polyphenols from green tea were investigated and optimized using 23 -full factorial design and high-performance thin-layer chromatography. Three parameters were optimized to maximize the concentration of caffeine and polyphenols extracted using ultrasound: crude drug-to-solvent ratio (1:10-1:5), temperature (20-40°C), and ultrasonication time (10-30 min). The optimal conditions achieved from the model for tea extraction were as follows: crude drug-to-solvent ratio, 0.199 g/ml; temperature, 39.9°C; and time, 29.9 min; the extractive value was found to be 16.8%. Images from scanning electron microscopy showed that the matrix underwent a physical alteration and cell wall disintegration, which intensified and accelerated the extraction. This process might be simplified using sonication, which results in a higher extractive yield and a significant concentration of caffeine and polyphenols than the traditional approach, with a smaller quantity of solvent and faster analytical times. The result of high-performance thin-layer chromatography analysis proves a significant positive correlation between extractive value and caffeine and polyphenol concentrations.

Co-digestion of sulfur-rich vegetable waste with waste activated sludge enhanced phosphorus release and hydrogenotrophic methanogenesis

Anaerobic co-digestion of sulfur-rich vegetable waste (SVW) with waste activated sludge (WAS) and the underlying mechanisms associated with methane production and phosphorus (P) release were investigated. Four types of SVW (Chinese cabbage, cabbage, rapeseed cake, and garlic) were utilized for co-digestion with WAS, and the methane yield increased by 7.3%-35.3%; in the meantime, the P release amount from WAS was enhanced by 9.8%-24.9%. The organic carbon in SVW promoted methane production, while organic sulfur and the formation of FeS facilitated P release. Among the four types of SVW, rapeseed cake was identified as the most suitable co-digestion substrate for enhancing both methane production and P release due to its balanced nutrients and relatively high sulfur content. Syntrophic bacteria working with hydrogenotrophic methanogens, iron-reducing bacteria, sulfate-reducing bacteria, and hydrogenotrophic methanogens were enriched. Metabolic pathways related to sulfate reduction and methanogenesis were facilitated, especially hydrogenotrophic methanogenesis. Enzymes involved in hydrogenotrophic methanogenesis were promoted by 76.05%-407.98% with the addition of Chinese cabbage, cabbage, or rapeseed cake. This study provides an eco-friendly technology for promoting P resource and energy recovery from WAS and an in-depth understanding of the corresponding microbial mechanisms.

Comparative Analysis of Volatile Flavor Compounds in Seven Mustard Pastes via HS-SPME-GC-MS

To identify the volatile flavor components in mustard paste (MP), the volatile compounds in seven MPs available on the market were isolated and analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. A total of 27 volatile constituents were found by mass spectra and retention index compared to the data obtained from reference compounds or the related literature and databases; these compounds included nine esters, three sulfur-containing compounds, two nitriles, three ketones, three alkenes, and seven other compounds. Of the 27 compounds, 6 compounds came from the turmeric added to MPs. Among the components detected, some compounds derived from AITC were allyl thiocyanate, carbon disulfide, allyl mercaptan, diallyl sulfide, and diallyl disulfide. The results obtained provide a better and comprehensive recognition of the volatile flavor compounds in MPs, and have some reference values for developing and applying isothiocyanate compounds.

The volatile profile of pasteurized leek (Allium ampeloprasum var. porrum) and Brussels sprouts (Brassica oleracea var. gemmifera) (products), as a witness to (bio)chemical reactivity, influenced by pretreatment and successive refrigerated storage

Processing can affect (bio)chemical conversions in vegetables and can act on their volatile properties accordingly. In this study, the integrated effect of pretreatment and pasteurization on the volatile profile of leek and Brussels sprouts and the change of this profile upon refrigerated storage were investigated. Pretreatments were specifically selected to steer biochemical reactivities to different extents. Volatile profiles were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry. For both vegetables, it was observed that different pretreatments prior to a pasteurization step led to diverse volatile profiles. The differences in volatile profiles observed in the different samples were presumably attributed to the different degrees of enzymatic conversions, further conversions of enzymatically formed products and thermally induced reactivities. Interestingly, the observed initial relative differences between volatile profiles of differently pretreated pasteurized samples were still observed after a refrigerated storage of 4 weeks at 4 °C. In conclusion, refrigerated storage only limitedly affected the resulting volatile profile.

Ultrasonic-microwave-assisted extraction for enhancing antioxidant activity of Dictyophora indusiata polysaccharides: The difference mechanisms between single and combined assisted extraction

The purpose of this study is to investigate the effects of different extraction methods (hot water-assisted extraction (HWE), microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE), and ultrasonic-microwave- assisted extraction (UAME)) on the yield, chemical structures and antioxidant activity of Dictyophora indusiata polysaccharides (DPs). The research results showed that UMAE treatment had greater degree of damage to the cell wall of DPs and better comprehensive antioxidant capacity. Different extraction methods had no obvious effect on the types of glycosidic bonds and sugar rings, similar chemical composition and monosaccharide composition, with different absolute molecular weight (Mw) and molecular conformation. In particular, DPs for UMAE method had the highest polysaccharides yield, which was related to the conformational stretching and degradation avoidance of DPs in the higher molecular weight components under the simultaneous action of microwave and ultrasonic. These findings suggest that the UMAE technology has good potential for modification and application of DPs in the functional food industry.

Antibacterial and Antibiofilm Activity of Different Species of Fabiana sp. Extract Obtained via Maceration and Ultrasound-Assisted Extraction against Staphylococcus epidermidis

Staphylococcus epidermidis is an opportunistic pathogen that, under certain conditions, can induce aggravated infectious processes, mainly in immunosuppressed patients. Moreover, S. epidermidis is one of the leading causes of medical device- and implant-associated infections and is also recognized as a canonical biofilm producer. Fabiana punensis, F. densa and F. patagonica are three medicinal plants that grow in arid environments in Argentina (Altoandina, Puna, Prepuna and Monte regions). In this work, we studied the antimicrobial activity of alcoholic extracts of these plant species obtained via maceration (M) and ultrasound-assisted extraction (UAE) against S. epidermidis. In addition, the antibiofilm activity of the F. densa extract was also evaluated. It was found that the extracts obtained via M did not present differences with those obtained via UAE regarding the chemical profile. F. densa showed the lowest minimum inhibitory concentration (MIC) value (75 µg GAE/mL). At concentrations higher than the MIC, the extract induced the release of cellular constituents. At the concentration of 1/8× MIC, the extract inhibited biofilm formation by 78%, reducing metabolic activity by 67%. On the other hand, it presented a low percentage of preformed biofilm removal. In all assays, gallic acid (GA) has been used as a reference antimicrobial compound. Finally, it was shown via microscopy visualization that the extract reduces adhesion to hydrophobic and hydrophilic surfaces. Thus, F. densa extracts could potentially be used for the antibiotic treatment of infections produced by S. epidermidis or as an inhibitor agent of production biofilm, avoiding infections caused by medical devices.

Recent Insights on the Role of Various Food Processing Operations Towards the Development of Sustainable Food Systems

Chronic hunger and malnutrition will eventually result from the population's rapid growth. It is unlikely to succeed in tackling the rising challenges of delivering sustainable food for all people unless high attention is paid on the function of food processing to ensure the supply of stable food. It is impossible to overstate the importance of developing food processing and preservation technologies that can reduce food losses and wastage during surplus seasons. Therefore, sustainable food systems must be developed to provide healthy diets without damaging our world and its resources. The goal is to use various perspectives to confirm why food processing is crucial to future food supply. It is important to show the appropriate utilization of sustainability factors and effect assessments to construct for feeding the globe while staying within planetary limits. There has never been a better time to assure a plentiful food supply to feed the people than right now, when the population is expanding at a worrying rate. The sustainable food project seeks to move the food systems in a long-term, more equitable direction. Food processing, or the conversion of raw materials into functional, edible, and consumer acceptable food, is a critical link in the food value chain between consumption and production. This review looked at various existing and emerging food processing followed by preservation techniques. Food systems must also attempt to reduce food waste and losses, as well as the current and future impacts on the environment and society, to be sustainable.

Influence of roasting on the thermal degradation pathway in the glucosinolates of fragrant rapeseed oil: Implications to flavour profiles

Purified desulphated glucosinolates (GSLs) were subjected to thermal treatment in model systems without interference to investigate the formation of volatile components derived from GSLs only. Desulphated progoitrin (PRO), desulphated gluconapin (GNA), and desulphated glucobrassicanapin (GBN) were isolated from rapeseed (Brassica napus L.). Their structures were identified via spectroscopic data. According to the final thermal degradation compounds of the desulphated GSLs, the thermal degradation pathways of the GSLs identified herein in rapeseed during roasting were speculated. PRO degradation formed 2,4-pentadienenitrile by eliminating the hydroxyl group of the R group to generate the double bond at C-2. GNA degradation produced 4-isothiocyanato-1-butene. Two degradation pathways were possibly involved in the degradation of GNA and GBN. The main precursors that produce the pungent flavour of rapeseed oil were obtained by exploring the relationship between the degradation of the GSLs and the volatile flavour of this vegetable oil during roasting.

Evaluation of the antimicrobial effects of Capsicum, Nigella sativa, Musa paradisiaca L., and Citrus limetta: A review

The extensive use of antibiotics and vaccines against microbial infections can result in long-term negative effects on humans and the environment. However, there are a number of plants that have antimicrobial effects against various disease-causing microbes such as bacteria, viruses, and fungi without negative side effects or harm to the environment. In this regard, four particular plants- Capsicum, Nigella sativa, Musa paradisiaca L., and Citrus limetta have been widely considered due to their excellent antimicrobial effect and ample availability. In this review, we discuss their antimicrobial effects due to the presence of thymoquinone, p-cymene, pinene, alkaloids, limonene, camphene, and melanin. These antimicrobial compounds disrupt the cell membrane of microbes, inhibit cellular division, and form biofilm in bacterial species, eventually reducing the number of microbes. Extraction of these compounds from the respective plants is carried out by different methods such as soxhlet, hydro-distillation, liquid-liquid extraction (LLE), pressurized liquid extraction (PLE), solid-phase extraction (SPE), supercritical fluid extraction (SFE), pulsed electric field (PEF), microwave-assisted extraction (MAE), enzyme-assisted extraction (EAE), ultrasound-assisted extraction (UAE), and high-voltage electrical discharge. Suitable selection of the extraction technique highly depends upon the associated advantages and disadvantages. In order to aid future study in this field, this review paper summarizes the advantages and disadvantages of each of these approaches. Additionally, the discussion covers how antimicrobial agents destroy harmful bacteria. Thus, this review offers in-depth knowledge to researchers on the antibacterial properties of Capsicum, Nigella sativa, Musa paradisiaca L. peels, and Citrus limetta.

Effects of Sulforaphane-Induced Cell Death upon Repeated Passage of Either P-Glycoprotein-Negative or P-Glycoprotein-Positive L1210 Cell Variants

The expression of the membrane ABCB1 transporter in neoplastic cells is one of the most common causes of reduced sensitivity to chemotherapy. In our previous study, we investigated the effect of a single culture of ABCB1-negative (S) and ABCB1-positive variants of L1210 cells (R and T) in the presence of sulforaphane (SFN). We demonstrated that SFN induces the onset of autophagy more markedly in S cells than in R or T cells. In the current study, we focused on the effect of the repeated culture of S, R and T cells in SFN-containing media. The repeated cultures increased the onset of autophagy compared to the simple culture, mainly in S cells and to a lesser extent in R and T cells, as indicated by changes in the cellular content of 16 and 18 kDa fragments of LC3B protein or changes in the specific staining of cells with monodansylcadaverine. We conclude that SFN affects ABCB1-negative S cells more than ABCB1-positive R and T cells during repeated culturing. Changes in cell sensitivity to SFN appear to be related to the expression of genes for cell-cycle checkpoints, such as cyclins and cyclin-dependent kinases.

Process intensification in continuous flow organic synthesis with enabling and hybrid technologies

Industrial organic synthesis is time and energy consuming, and generates substantial waste. Traditional conductive heating and mixing in batch reactors is no longer competitive with continuous-flow synthetic methods and enabling technologies that can strongly promote reaction kinetics. These advances lead to faster and simplified downstream processes with easier workup, purification and process scale-up. In the current Industry 4.0 revolution, new advances that are based on cyber-physical systems and artificial intelligence will be able to optimize and invigorate synthetic processes by connecting cascade reactors with continuous in-line monitoring and even predict solutions in case of unforeseen events. Alternative energy sources, such as dielectric and ohmic heating, ultrasound, hydrodynamic cavitation, reactive extruders and plasma have revolutionized standard procedures. So-called hybrid or hyphenated techniques, where the combination of two different energy sources often generates synergistic effects, are also worthy of mention. Herein, we report our consolidated experience of all of these alternative techniques.

Effect of ozone and antimicrobial treatments on the shelf life of cauliflower under modified atmosphere packaging

The study focuses on development of modified atmosphere packaging for fresh-cut minimally processed cauliflower to increase its shelf-life and enhancing the on-farm value addition by utilizing perforated packaging films along with pretreatments with ozonated water and antimicrobials. The samples were treated with ozonated water, oregano essential oil (antimicrobial), and cinnamon essential oil (antimicrobial). Based on preliminary treatments, the number of perforations made by specially prepared tool was kept as 6 and 12, which represented 5.1 × 10-5 and 1.02 × 10-4% of the total surface area of packages. These perforated packaged samples were stored in cold room at 4 °C temperature for 28 days. The shelf life and quality of treated cauliflower samples were compared with untreated samples. The quality analysis of the samples was carried up to 28 days at 7 days intervals based on their weight loss, headspace gas composition, texture, pH, total soluble solids, ascorbic acid, total phenolics, total microbial count, and sensory characteristics. The quality analysis revealed that ozonated water-treated samples at 12 perforations and stored at 4 °C for 28 days were most efficient in keeping it fresh without any significant reduction in quality as compared to the cauliflower stored for one week at normal conditions.

Generation of garlic flavor after frying by infusing alliin into potato strips using pulsed electric field and assisted infusion methods

A new method of alliin infusion into potato strips to generate garlic flavor upon frying was investigated. Potato strips were treated using pulsed electric field (PEF) and then allin was infused into the treated strips using immersion, ultrasound, or vacuum assisted infusion. Results showed that under lower PEF intensities (0.250, 0.650 and 1.250 kJ/kg), assisted infusion methods significantly improve alliin infusion efficiency (p < 0.05). The kinetics for alliin infusion showed that 1.250 kJ/kg PEF treatment and 35 kHz ultrasound assisted infusion have the highest a values of 94.69 and 94.80 (mg/mL^.h), respectively. Scanning electron microscope (SEM) highlighted different cell structural changes before and after being treated with different PEF intensities and infusion methods. Sensory evaluations confirmed generation of garlic flavor upon frying (p < 0.05).

A review of the polyphenols extraction from apple pomace: novel technologies and techniques of cell disintegration

Apple pomace, a solid waste produced during industrial processing of apple juice or cider, is a rich source of high value-added compounds such as polyphenols. This review summarizes present studies on the qualitative and quantitative methods, including Folin-Ciocalteu colorimetric, high pressure liquid chromatography (HPLC) and fluorescence spectrum, as well as enhanced extraction methods of polyphenols in apple pomace by different traditional and novel technologies, including ultrasounds (US), microwave (MW), pulsed electric fields (PEF), high voltage electrical discharges (HVED) and enzyme. The principles and characteristics of different effective enhanced extraction technologies of polyphenols in apple pomace were compared. In addition, the different cell disruption analysis methods, such as destructive detection method (electrical conductivity disintegration index, Zc), image analysis method (including scanning electron microscopy, SEM, and confocal laser scanning microscopy, CLSM), and nondestructive method (such as magnetic resonance imaging, MRI) are presented in this review. The study proved that there was a correlation between destructive detection method and image analysis method. However, each of the technologies reviewed in this study has some disadvantages to overcome, and some mechanisms need to be further substantiated. Therefore, more competitive techniques for polyphenols extraction and analysis of cell disintegration are needed to emerge in the future.

Assessment of Methodological Pipelines for the Determination of Isothiocyanates Derived from Natural Sources

Isothiocyanates are biologically active secondary metabolites liberated via enzymatic hydrolysis of their sulfur enriched precursors, glucosinolates, upon tissue plant disruption. The importance of this class of compounds lies in their capacity to induce anti-cancer, anti-microbial, anti-inflammatory, neuroprotective, and other bioactive properties. As such, their isolation from natural sources is of utmost importance. In this review article, an extensive examination of the various parameters (hydrolysis, extraction, and quantification) affecting the isolation of isothiocyanates from naturally-derived sources is presented. Overall, the effective isolation/extraction and quantification of isothiocyanate is strongly associated with their chemical and physicochemical properties, such as polarity-solubility as well as thermal and acidic stability. Furthermore, the successful activation of myrosinase appears to be a major factor affecting the conversion of glucosinolates into active isothiocyanates.

Characterization of Thermally Induced Flavor Compounds from the Glucosinolate Progoitrin in Different Matrices via GC-TOF-MS

As important flavor precursors, glucosinolates are ubiquitous in the plant family of Brassicaceae. Glucosinolate degradation products are the major volatile flavor compounds of rapeseed oil, accounting for up to 80% of the total volatiles. However, up to now, little attention has been paid to the volatile flavor products of the nonenzymatic thermal degradation of glucosinolates. One of the most important factors that determine the flavor of hot-pressed rapeseed oil is the roasting process, where the thermal degradation of glucosinolates mainly occurs. The thermal degradation behavior and volatile products of progoitrin (the main glucosinolate of rapeseed) in different matrices (phosphate buffer at a pH value of 5.0, 7.0, or 9.0, sea sand, and rapeseed powder) at different temperatures (150-200 °C) and times (0-60 min) were studied using HPLC and GC-TOF-MS. Thereby, the degradation rate of progoitrin decreased in the following order: pH 9.0 > sea sand > rapeseed powder > pH 7.0 > pH 5.0. Further, a higher degradation was observed with increasing temperature and time. Under the applied conditions in this study, 2,4-pentadienenitrile was the major nitrile and thiophenes were the major sulfur-containing volatile compounds formed. Possible formation pathways of main sulfur-containing and nitrogen-containing volatiles were proposed.

Effect of Fenugreek fiber on Rheological and chapati making quality of whole wheat flour

Increase in awareness of consumers and demand has led to the development of various fibre rich food products from different fiber source. In the present work novel roller milled fenugreek fiber rich fraction (FFRF) rich in galactomannans was used for the development of high fiber chapati. Farinograph water absorption and dough stability increased with increase in the addition of FFRF in blends. The creep measurement results showed reduction in the maximum creep compliance and viscoelastic compliance while the zero shear viscosity showed the increasing trend with the increase in the addition of FFRF. The pliability of chapatis significantly decreased on addition of FFRF. The sensory evaluation concluded that the chapati with 10% FFRF is acceptable. The shear force value of chapatis prepared from the control and WWF-FFRF blends were decreased as the storage time increased showing brittleness in the chapatis. The micrographs of an outer layer of chapati (crust) showed partially gelatinized starch. The crumb micrographs of the WWF-FFRF blends chapatis showed large and small starch granules coated with galactomannans gums, and this coating increased with increased addition of FFRF. The composition of 10% fenugreek fiber chapati contained higher amount of minerals, insoluble and soluble dietary fiber compared to that of control sample. The in vitro starch digestibility of formulated chapati showed significant decrease in the values.

Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace

The extraction of molecules with high added value plays an important role in the recovery of food waste. This work aimed to valorize tomato pomace, a by-product composed of skin and seeds, through extraction of carotenoids, especially lycopene and β-carotene. The tomato pomace was dried using three different methods (freeze-drying, heat drying, and non-thermal air-drying) to reduce its weight, volume, and water activity and to concentrate the carotenoid fraction. These drying approaches were compared considering the extractive potential. Three solvent mixtures were compared, a traditional one (n-hexane:acetone) and two green deep eutectic solvent mixtures (ethyl acetate:ethyl lactate and menthol:lactic acid) in combination with different drying procedures. The extract obtained using ethyl acetate:ethyl lactate with non-thermal air-drying showed the highest contents of lycopene and β-carotene (75.86 and 3950.08 µg/g of dried sample, respectively) compared with the other procedures.

Sustainable Applications for the Valorization of Cereal Processing By-Products

This review article revises the sustainable practices and applications to valorize valuable components recovered from cereal processing by-products. After introducing cereal processing by-products, their healthy compounds, and corresponding functional properties, the article explores reutilization opportunities of by-products emphasizing specific sources (e.g., oat and wheat bran, distillers' dried grains, etc.) and the biorefinery approach. Proteins and soluble dietary fibers such as arabinoxylans are of particular interest due to their content in the cereal processing by-products and their easy extraction based on conventional technologies such as enzyme-assisted extraction and membrane filtration. Non-thermal technologies have also been suggested to improve sustainability recovery approaches. Finally, the article discusses the different applications for the recovered high-added value compounds that span across biotechnology, foods, and bakery products.

Sustainable synthesis of rose flower-like magnetic biochar from tea waste for environmental applications

Introduction

Biochar utilization for adsorption seems to be the most cost-effective, easy/fast approach for pollutants removal from water and wastewater. Due to the high adsorption properties, magnetic biochar proved to be efficient in the sorption of heavy metals and nutrients. Although there are several studies on development of magnetic biochars, there is a lack of research on development of high-performance magnetic biochar from food waste for removal applications.

Objectives

This study aimed at preparing new classes of magnetic biochar derived from tea waste (TBC) for removal of heavy metals (Ni²⁺, Co²⁺), and nutrients (NH₄⁺ and PO₄³⁻) from water and effective fertilizer (source of NH₄⁺ and PO₄³⁻).

Methods

Standard carbonization process and ultrafast microwave have been used for fabrication of TBCs. The removal of nickel, cobalt as the representatives of heavy metals, and over-enriched nutrients (NH₄⁺ and PO₄³⁻) from water were tested and the removal kinetics, mechanism, and the effect of pH, dissolved organic matter and ionic strength were studied. Simultaneously, possible fertilizing effect of TBC for controlled release of nutrients (NH₄⁺ and PO₄³⁻) in soil was investigated.

Results

Up to 147.84 mg g⁻¹ of Ni²⁺ and 160.00 mg g⁻¹ of Co²⁺ were adsorbed onto tested biochars. The process of co-adsorption was also efficient (at least 131.68 mg g⁻¹ of Co²⁺ and 160.00 mg g⁻¹ of Ni²⁺). The highest adsorbed amount of NH₄⁺ was 49.43 mg g⁻¹, and the highest amount of PO₄³⁻ was 112.61 mg g⁻¹. The increase of the solution ionic strength and the presence of natural organic matter affected both the amount of adsorbed Ni²⁺+Co²⁺ and the reaction mechanism.

Conclusions

The results revealed that magnetic nanoparticle impregnated onto tea biochar, can be a very promising alternative for wastewater treatment especially considering removal of heavy metals and nutrients and slow-release fertilizer to improve the composition of soil elements.

A comprehensive review on current and emerging technologies toward the valorization of bio-based wastes and by products from foods

Industries in the agro-food sector are the largest generators of waste in the world. Agro-food wastes and by products originate from the natural process of senescence, pretreatment, handling, and manufacturing processes of food and beverage products. Notably, most of the wastes are produced with the transformation of raw materials (such as fruits, vegetables, plants, tubers, cereals, and dairy products) into different processed foods (e.g., jams, sauces, and canned fruits/vegetables), dairy derivatives (e.g., cheese and yogurt), and alcoholic (e.g., wine and beer) and nonalcoholic beverages (e.g., juices and soft drinks). Current research is committed not only to the usage of agro-food wastes and by products as a potential source of high-value bioactive compounds (e.g., phenolic compounds, anthocyanins, and organic acids) but also to the implementation of emerging and innovative technologies that can compete with conventional extraction methods for the efficient extraction of such biomolecules from the residues. Herein, specific valorization technologies, such as membrane-based processes, microwave, ultrasound, pulsed electric-assisted extraction, supercritical/subcritical fluids, and pressurized liquids, have emerged as advanced techniques in extracting various added-value biomolecules, showing multiple advantages (improved extraction yields, reduced process time, and protection to the bioactive properties of the compounds). Hence, this comprehensive review aims to analyze the ongoing research on applying such techniques in valorization protocols. A last-five-year review, together with a featured analysis of the relevant findings in the field, is provided.

Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects

Mushrooms are well-known functional foods due to the presence of a huge quantity of nutraceutical components. These are well recognized for their nutritional importance such as high protein, low fat, and low energy contents. These are rich in minerals such as iron, phosphorus, as well as in vitamins like riboflavin, thiamine, ergosterol, niacin, and ascorbic acid. They also contain bioactive constituents like secondary metabolites (terpenoids, acids, alkaloids, sesquiterpenes, polyphenolic compounds, lactones, sterols, nucleotide analogues, vitamins, and metal chelating agents) and polysaccharides chiefly β-glucans and glycoproteins. Due to the occurrence of biologically active substances, mushrooms can serve as hepatoprotective, immune-potentiating, anti-cancer, anti-viral, and hypocholesterolemic agents. They have great potential to prevent cardiovascular diseases due to their low fat and high fiber contents, as well as being foremost sources of natural antioxidants useful in reducing oxidative damages. However, mushrooms remained underutilized, despite their wide nutritional and bioactive potential. Novel green techniques are being explored for the extraction of bioactive components from edible mushrooms. The current review is intended to deliberate the nutraceutical potential of mushrooms, therapeutic properties, bioactive compounds, health benefits, and processing aspects of edible mushrooms for maintenance, and promotion of a healthy lifestyle.

Analyzing the phenolic enriched fractions from Nixtamalization wastewater (Nejayote) fractionated in a three-step membrane process

Nejayote is recognized as the main by-product resulting from the nixtamalization process of maize kernels, which is categorized as an alkaline residue with a chemical composition based on carbohydrates (37.8-55.7%), fiber (22.8-25.5%), protein (4.9-7.4%), and lipids (0.4-1.5%). In addition, Nejayote has an extensive content of simple (e.g., phenolic acids) and complex phenolic compounds (e.g., anthocyanins), which are responsible for the pigmentation and antioxidant activity of maize; therefore, there is a need of their identification depending on the type of maize. The current research has focused on the efficient extraction and identification of the phenolic acids contained in Nejayote after the processing of different types of maize. The target of this work was to fractionate Nejayote from white (NWM), red (NRM), and purple maize (NPM), using three different membranes, such as microfiltration (MF with a pore size of 1 μm) and ultrafiltration (UF100 and UF1 with a molecular weight cut-off of 100 kDa and 1 kDa, respectively), which were strategically applied to extract phenolic acids while retaining other molecules. Such a membrane system exhibited a retention in the first stage of almost all carbohydrates (MF-Retentate: ca. 12-19 g GE/L), while second stage (UF100-Permeate) a concentration of phenolic components was recovered ranging from 768 to 800 mg GAE/L. Finally, in the third stage (UF1-Permeate), 14 phenolic acids were identified, including ferulic and p-coumaric acids, derived from caffeic and ferulic acids, along with other molecules (e.g., glucose and fructose).

Glucosinolates and Isothiocyantes in Processed Rapeseed Determined by HPLC-DAD-qTOF

Glucosinolates are well known as natural antimicrobials and anticarcinogenic agents. However, these compounds can lose their properties and transform into antinutrients, depending on processing conditions. In addition, the bitterness of some glucosinolate in rapeseed meal can affect the likability of the final product. Therefore, it is important to identify and determine each glucosinolate and its derived form, not just the total glucosinolate content, in order to evaluate the potential of the final rapeseed protein product. This study provides a comprehensive report of the types and quantities of glucosinolates and their derived forms (isothiocyanates) associated with different rapeseed processing conditions. Glucosinolates and isothiocyanates were determined by HPLC-DAD-qTOF. In our study, the enzymatic degradation of glucosinolates by myrosinase was the main factor affecting either glucosinolate or isothiocyanate content. Other factors such as pH seemed to influence the concentration and the presence of glucosinolates. In addition, process parameters, such as extraction time and separation technology, seemed to affect the amount and type of isothiocyanates in the final protein extracts. Overall, both determined intact glucosinolates and their derived forms of isothiocyanates can give different types of biological effects. More studies should be performed to evaluate the impact of glucosinolates and isothiocyanates on human health.

The retention and bioavailability of phytochemicals in the manufacturing of baked snacks

There is a growing body of evidence supporting the role that phytochemicals play in reducing the risk of various chronic diseases. Although there has been a rise in health products marketed as being "supergrains," "superfood," or advertising their abundance in antioxidants, these food items are often limited to powdered blends, dried fruit, nuts, or seeds, rarely intercepting the market of baked snacks. This is in part due to the still limited understanding of the impact that different industrial processes have on phytochemicals in a complex food matrix and their corresponding bioavailability. This review brings together the current data on how various industrial dehydration processes influence the retention and bioaccessibility of phytochemicals in baked snacks. It considers the interplay of molecules in an intricate snack matrix, limitations of conventional technologies, and constraints with consumer acceptance preventing wider utilization of novel technologies. Furthermore, the review takes a holistic approach, encompassing each stage of production-discussing the potential for inclusion of by-products to promote a circular economy and the proposal for a shift in agriculture toward biofortification or tailored growing of crops for their nutritional and post-harvest attributes.

Addition of olive (olea europaea) leaf extract as a source of natural antioxidant in mutton meatball stored at refrigeration temperature

This study was aimed to evaluate the effects of using different levels of olive (Olea europaea) leaf extract on fresh and preserved mutton meatballs. Meatballs were divided into four different groups and treated as T0 (0), T1 (0.1), T2 (0.2) and T3 (0.3%), respectively based on olive leaf extract supplementation. Days of intervals of experiment were 0, 5, 10 days. Samples were preserved at 4˚C for up to 10 days. Different types of analysis such as, sensory (color, flavor, juiciness and overall acceptability), proximate composition (CP %), physicochemical (pH), biochemical (POV, FFA and TBARS) and microbiological (TVC, TCC and TYMC) were determined. Color, flavor and acceptability reduced significantly (p < 0.05) with the increase of the storage periods. Values of the studied quality parameters in all the treatment groups differed significantly (p < 0.05). Based on our findings 0.3% olive leaf extract is found suitable to add in mutton meatballs as a source of natural antioxidant.

The Metabolism of Glucosinolates by Gut Microbiota

Glucosinolates (GLS) and their derivatives are secondary plant metabolites abundant in Brassicaceae. Due to the enzymatic reaction between GLS and myrosinase enzyme, characteristic compounds with a pungent taste are formed, used by plants to defend themselves against insect herbivores. These GLS derivatives have an important impact on human health, including anti-inflammation and anti-cancer effects. However, GLS derivatives' formation needs previous enzymatic reactions catalyzed by myrosinase enzyme. Many of the brassica-based foods are processed at a high temperature that inactivates enzymes, hindering its bioavailability. In the last decade, several studies showed that the human gut microbiome can provide myrosinase activity that potentially can raise the beneficial effects of consumption of vegetables rich in GLS. The variability of the human gut microbiome (HGM) in human populations and the diverse intake of GLS through the diet may lead to greater variability of the real dose of pro-healthy compounds absorbed by the human body. The exploitation of the genetic and biochemical potential of HGM and correct ecological studies of both isolated strains and mixed population are of great interest. This review focuses on the most recent advances in this field.

Global Agri-Food Sector: Challenges and Opportunities in COVID-19 Pandemic

COVID-19 pandemic has been catastrophic for almost everything including the global economy. Among many sectors, the food and the agriculture sector was the worst hit following the immediate lockdown and market shutdowns. Though some stability was prevalent from supply side till date, however, the severe restrictions put in place to curb the spread of pandemic have endangered the supply of agricultural and food articles contemporaneously across borders and from field to fork. While the income decline due to price falland supplies chain disruptions due to pandemic have escalated the food shortages in several of developing and developed countries. Nevertheless the global demand for food items has remained more or less unchanged owing to their inelastic demand. Even within the global level, the scenario of food security and supply chain stability has been substantially deplorable for emerging and less developing countries due to their lack of insulation to the global shocks or pandemics. Notably, the technological backwardness, excessive know-how dependence and denied accessibility on several grounds lead to poverty and food hunger in these countries. At the policy level, a holistic approach specifically targeted towards the developing and less developed economies is highly warranted to ensure an appreciable progress towards the minimisation of sensitivity with regard to agriculture and food security. Apart from the measures to insulate them from global shocks, additional steps need to be taken to alleviate their technological backwardness and denied accessibility on certain socio-cultural norms.

Evaluation and prediction of the biogenic amines in Chinese traditional broad bean paste

Biogenic amines (BAs) are a threat to the safety of broad bean paste, and biosynthetic mechanism of BA and its regulation are unknown. This study aimed to assess microbial BA synthesis in Chinese traditional broad bean paste and determine favorable fermentation conditions for BA regulation. The BAs content in 27 pastes was within the safe range. 64 strains with potential decarboxylation were screened in Luria-Bertani Glycerol medium and identified as Bacillus spp. Although Bacillus amyloliquefaciens produced highest levels of BAs (70.14 ± 2.69 mg/L) in LBAA, Bacillus subtilis produced 6% more BAs than B. amyloliquefaciens. Meanwhile, temperature was the most remarkable factor affecting BAs production by B. amyloliquefaciens 1-13. Furthermore, the fermented broad bean paste model revealed that BA content increased by 61.2 mg/kg every 10 days at 45 °C, which was approximately threefold of that at 25 °C. An ARIMA prediction model of BAs content was constructed, and the total BAs content of 40 mg/100 g was set as the critical value. This study not only contributed to understanding the BAs formation mechanism, but also provided potential measures to control the BAs in fermented soybean products.

The increasing hunger concern and current need in the development of sustainable food security in the developing countries

Background

COVID-19 has affected millions of people worldwide. Recently, international agencies have revealed that poverty and hunger could kill more people than COVID-19 victims. Many global workforces have lost their jobs during this pandemic situation. In developing countries, most of the workers and their families live hand to mouth, depending on daily wage, and loss of income would be a hunger pandemic. Globally, the proportion of undernourished and hungry people have been on an upswing due to climate changes and violent conflicts. The millions of people are facing chronic malnourishment and COVID-19 menaces undermining the endeavour of philanthropic and food security. COVID-19 has increased the risk of livelihood by the shortage of food and distraction of the supply chain especially in the developing countries where rural expanses depend on agriculture production and seasonal jobs. So, if they are forced to limit their activities, their livelihoods will be demolished.

Scope and approach

COVID-19 is increasing the jeopardy of food prices over the world, which would prompt a crisis in several developing countries. The government organizations in developing countries are doing well to protect people from the current pandemic. But they are also in critical situation regarding food supply chains and are facing difficulties in providing nutrient-rich foods. The susceptible people are fraught to secure household income and manage their food. In this review, we have explored the food security approach, food supply chain and risk of food shortage. Every country in the world needs to implement effective interventions to maintain open trade and food supply chains, ensure access to nutrients for all at affordable prices and develop co-operation to preserve the flexibility of universal food markets.

Important Odorants of Four Brassicaceae Species, and Discrepancies between Glucosinolate Profiles and Observed Hydrolysis Products

It is widely accepted that the distinctive aroma and flavour traits of Brassicaceae crops are produced by glucosinolate (GSL) hydrolysis products (GHPs) with other non-GSL derived compounds also reported to contribute significantly to their aromas. This study investigated the flavour profile and glucosinolate content of four Brassicaceae species (salad rocket, horseradish, wasabi, and watercress). Solid-phase microextraction followed by gas chromatography-mass spectrometry and gas chromatography-olfactometry were used to determine the volatile compounds and odorants present in the four species. Liquid chromatography-mass spectrometry was used to determine the glucosinolate composition, respectively. A total of 113 compounds and 107 odour-active components were identified in the headspace of the four species. Of the compounds identified, 19 are newly reported for ‘salad’ rocket, 26 for watercress, 30 for wasabi, and 38 for horseradish, marking a significant step forward in understanding and characterising aroma generation in these species. There were several non-glucosinolate derived compounds contributing to the ‘pungent’ aroma profile of the species, indicating that the glucosinolate-derived compounds are not the only source of these sensations in Brassicaceae species. Several discrepancies between observed glucosinolates and hydrolysis products were observed, and we discuss the implications of this for future studies.

The effect of processing and cooking on glucoraphanin and sulforaphane in brassica vegetables

Brassica vegetables are widely consumed mostly after processing and cooking. These processing and cooking methods not only can affect the taste, texture, flavor and nutrients of these vegetables, but also influence the levels of some important bioactive compounds, such as glucosinolates (GLSs). Glucoraphanin (GLR) is the most abundant GLSs and its hydrolyzed component, sulforaphane (SLR), is the most powerful anti-cancer compound in brassica vegetables. In this review, we find out that varied treatments impact the retention of GLR and the formation of SLR differently. Be specific, 1) freezing can avoid the losses of GLR while short-time microwaving, short-time steaming and fermentation promote the biotransformation from GLR to SLR; 2) Boiling and blanching cause the largest losses of GLR and SLR, while freezing significantly protect their losses.; 3) Stir-frying varies the levels of GLR and SLR in different cooking conditions.

The effect of laser on the efficiency of membrane clarification of pomegranate juice

In this study, a laser node with power 1 W and wavelength 532 nm was used to reduce the membrane fouling and evaluate its effect on the efficiency of membrane clarification of pomegranate juice. The results showed that the permeate flux increased in the presence of the laser due to the decrease in total resistance. Also, application of the laser in the pressurized process of 0.5 bar and the flow rate of 10 mL s^-1 had the best performance on the permeate flux. In addition, the laser alignment is an important parameter that gives the most efficiency in case of the vertical angle and the large surface exposure. This was confirmed by images obtained by scanning electron microscope. Evaluation of physicochemical properties of the pomegranate juice showed that they changed after membrane clarification; however, the rate of changes in the most parameters (except pH, total soluble solids content and color parameters) in two processes with and without the laser was same.

Recent developments in emerging technologies for beetroot pigment extraction and its food applications

Beetroot is well known for its deep red-purple colouring pigments called betalains. Betalains also found its application in the preparation of functional foods and drinks. Therefore, extraction of pigments with higher recovery and stability is the prime need for the industry. Conventional extraction techniques such as maceration, grinding or pressing have reported low yield of betalains and required large volume of solvent and energy. On the other hand, emerging technologies such as ultrasound, microwave and pulse electric field techniques are highly efficient processes and can achieve higher recovery. In this regard, this review provides an in-depth discussion on the various extraction methods and factors affecting the stability of betalains using conventional and emerging technologies. The recent applications of pigments in various food systems are also presented. Finally, challenges and future prospects of extraction and application of beetroot pigment have been identified and discussed.

Current analytical methods for determination of glucosinolates in vegetables and human tissues

Numerous epidemiological studies have indicated the potential effects of glucosinolates and their metabolites against cancer as well as other non-communicable diseases, such as cardiovascular disease and neurodegenerative disorders. However, information on the presence and quantity of glucosinolates in commonly consumed vegetables and in human fluids is sparse, largely because well-standardised methods for glucosinolate determination are not available, resulting in published data being inconsistent and conflicting. Thus, studies published since 2002 on the most recent developments of glucosinolate extraction and identification have been collected and reviewed with emphasis on determination of the intact glucosinolates by LC-MS and LC-MS/MS. This overview highlights the glucosinolate extraction methods used, the stability of glucosinolates during extraction, the availability of stable isotope labelled internal standards and the use of NMR for purity analysis, as well as the current analytical techniques that have been applied for glucosinolate analysis, e.g. liquid chromatography with mass spectrometric detection (LC-MS). It aims to interpret the findings with a focus on the development of a validated method, which will help to determine the glucosinolate content of vegetative plants and human tissues, and the identification and determination of selected glucosinolate metabolites.

COVID-19 and the food industry: Readiness assessment

The COVID-19 pandemic has hit hard on the world economy and global health. Where most businesses are completely closed following governments restrictions, the food sector across the supply chain must remain operational in order to feed the nations. In such a challenging time, keeping the workers healthy and safe is critical while maintaining a high level of food safety and consumer confidence. Against a backdrop of heightened uncertainty, up-to-date and reliable information is more important than ever, both for regulators and this sector. This literature review aims at assembling all current knowledge about COVID-19 and its impact on the food industry. It is an exhaustive compilation of relevant public information and guidance published by the World Health Organization (WHO), and collected from 11 governmental and 10 non-governmental sources as well as 25 peer-reviewed articles published in scientific journals since the beginning of the crisis till June 5th, 2020. This paper could be of assistance to educators, researchers, and policy makers. It could also serve as an assessment tool to ensure business continuity and to determine the level of food industry readiness providing reassurance to all stakeholders during these unprecedented times.

Transformation of the Food Sector: Security and Resilience during the COVID-19 Pandemic

The ongoing COVID-19 pandemic has resulted in a new era in the efficacy of the food supply chain, while the consequences of this new era on humanity, the economy, and the food sector are still under examination. For example, food security is one vital aspect of food systems which is directly affected. This review summarizes food security during epidemics and pandemics before moving on to panic buying, food shortages, and price spikes observed during the current crisis. The importance of food resilience, together with the need for addressing issues related to food loss and food waste, is underlined in the review towards food security and sustainable development. As a result, the pandemic has shown that our food systems are fragile. Since the global population and urbanization will grow in the coming decades, pandemics will likely occur more often, and climate change will intensify. Consequently, there is a need to ensure that our food systems become more sustainable and resilient. To that end, we have highlighted the need to develop contingency plans and mitigation strategies that would allow a more rapid response to extreme events (e.g., disasters from climate change) and transform the food sector by making it more resilient.

Optimization of Ingredients for Biscuits Enriched with Rapeseed Press Cake—Changes in Their Antioxidant and Sensory Properties

The optimum formulation for wheat flour (WF)-based biscuits containing the rapeseed press cake (RPC)—the primary by-product of rapeseed oil production rich in phenolic compounds and different types of fats (rapeseed oil, margarine and coconut oil)—was estimated using the central composite design (CCD) with two factors and response surface methodology (RSM). Effects of partial substitution of WF for RPC (0–40 g) in a total flour blend (100 g) and fats with various amounts of saturated fatty acids (SAFA = 2.3–24.9 g) on antioxidant capacity (AC) and sensory characteristics (color, odor, texture, flavor, overall acceptability, and purchase intent scores) of the novel biscuits were investigated. Conventional solid (liquid)–liquid extraction and ultrasound-assisted extraction (UAE) were applied to extract total antioxidants from main ingredients used for the preparation of doughs as well as the baked biscuits. The AC of biscuits and their components were determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The DPPH results were the highest for the RPC flour (DPPH = 15,358–15,630 μmol Trolox (TE)/100 g) and biscuits containing rapeseed oil and 40 g of RPC flour (DPPH = 7395–10,088 μmol TE/100 g). However, these biscuits had lower sensory scores for each attribute and the lowest purchase intent scores. The quadratic response surfaces were drawn from the mathematical models in order to ensure the good quality of the proposed biscuits with RPC. The DPPH results obtained and the mean sensory scores correlate with the predicted values (R2 = 0.7751–0.9969). The addition of RPC with high antioxidant potential to biscuits and the replacement of margarine or coconut oil by rapeseed oil interfered with their acceptability.

Functionality of Food Components and Emerging Technologies

This review article introduces nutrition and functional food ingredients, explaining the widely cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these critical properties of food components are analyzed together with their interaction and preservation during processing. Ultimately, the effect of emerging (non-thermal) technologies on different food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, polyphenols, aroma compounds, and enzymes) is discussed in spite of preserving their functional properties. Non-thermal technologies can maintain the bioavailability of food components, improve their functional and technological properties, and increase the recovery yields from agricultural products. However, the optimization of operational parameters is vital to avoid degradation of macromolecules and the oxidation of labile compounds.