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da Silva VT, Mateus N, de Freitas V, Fernandes A. Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions. Foods 2024; 13:2303. [PMID: 39063388 PMCID: PMC11275277 DOI: 10.3390/foods13142303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2024] [Revised: 07/09/2024] [Accepted: 07/17/2024] [Indexed: 07/28/2024] Open
Abstract
As the lack of resources required to meet the demands of a growing population is increasingly evident, plant-based diets can be seen as part of the solution, also addressing ethical, environmental, and health concerns. The rise of vegetarian and vegan food regimes is a powerful catalyzer of a transition from animal-based diets to plant-based diets, which foments the need for innovation within the food industry. Vegetables and fruits are a rich source of protein, and bioactive compounds such as dietary fibres and polyphenols and can be used as technological ingredients (e.g., thickening agents, emulsifiers, or colouring agents), while providing health benefits. This review provides insight on the potential of plant-based ingredients as a source of alternative proteins, dietary fibres and antioxidant compounds, and their use for the development of food- and alternative plant-based products. The application of these ingredients on meat analogues and their impact on health, the environment and consumers' acceptance are discussed. Given the current knowledge on meat analogue production, factors like cost, production and texturization techniques, upscaling conditions, sensory attributes and nutritional safety are factors that require further development to fully achieve the full potential of plant-based meat analogues.
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Affiliation(s)
- Vasco Trincão da Silva
- Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Nuno Mateus
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Victor de Freitas
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Ana Fernandes
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
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2
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Chabi IB, Zannou O, Dedehou ES, Ayegnon BP, Oscar Odouaro OB, Maqsood S, Galanakis CM, Pierre Polycarpe Kayodé A. Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review. Heliyon 2024; 10:e25261. [PMID: 38327467 PMCID: PMC10847943 DOI: 10.1016/j.heliyon.2024.e25261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 01/18/2024] [Accepted: 01/23/2024] [Indexed: 02/09/2024] Open
Abstract
Due to its nutritional and bioactive content, tomato pomace (TP) remains among the world's richest fruits and vegetables. Tomatoes and TP (generated coproduct) are a very rich source of lycopene and other carotenoid compounds and contain an essential amount of polyphenols, policosanol, phytosterols, organic acids, dietary fibers, minerals, and vitamins. TP is a promising source of significant bioactive compounds with antioxidant and antimicrobial potential. Therefore, their consumption is known to be effective in preventing certain chronic diseases. For example, lycopene prevents prostate cancer and acts as a hepatoprotector and genoprotector against mycotoxins, pesticide residues, and heavy metals. Thus, the valorization of TP as a food ingredient can be of great health, economic and environmental interest and contribute to improving nutrition and food security. During the last decades, considerable efforts have been made to valorize TP as a crucial functional ingredient in improving: (i) the nutritional and functional properties, (ii) sensory characteristics and (iii) the shelf life of many foods. The current review aims to update and summarize the knowledge on the recent food applications of TP, particularly its use as a functional ingredient to improve the functional properties and shelf life of foods.
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Affiliation(s)
- Ifagbémi Bienvenue Chabi
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin
| | - Oscar Zannou
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin
| | - Emmanuelle S.C.A. Dedehou
- Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d’Agriculture (UNA), BP 114, Sakété, Benin
| | - Bernolde Paul Ayegnon
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin
| | - Oloudé B. Oscar Odouaro
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin
| | - Sajid Maqsood
- Food Science Department, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
- National Water and Energy Center, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, Chania, Greece
- Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
- College of Science, Taif University, Taif, Saudi Arabia
| | - Adéchola Pierre Polycarpe Kayodé
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 03 BP 2819, Jericho Cotonou, Benin
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Viola E, Buzzanca C, Tinebra I, Settanni L, Farina V, Gaglio R, Di Stefano V. A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production. Foods 2023; 12:3743. [PMID: 37893636 PMCID: PMC10606098 DOI: 10.3390/foods12203743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 10/09/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
In recent years, a main goal of research has been to exploit waste from agribusiness industries as new sources of bioactive components, with a view to establishing a circular economy. Non-compliant avocado fruits, as well as avocado seeds and peels, are examples of promising raw materials due to their high nutritional yield and antioxidant profiles. This study aimed to recycle avocado food waste and by-products through dehydration to produce functional bread. For this purpose, dehydrated avocado was reduced to powder form, and bread was prepared with different percentages of the powder (5% and 10%) and compared with a control bread prepared with only semolina. The avocado pulp and by-products did not alter organoleptically after dehydration, and the milling did not affect the products' color and retained the avocado aroma. The firmness of the breads enriched with avocado powder increased due to the additional fat from the avocado, and alveolation decreased. The total phenolic content of the fortified breads was in the range of 2.408-2.656 mg GAE/g, and the antiradical activity was in the range of 35.75-38.235 mmol TEAC/100 g (p < 0.0001), depending on the percentage of fortification.
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Affiliation(s)
- Enrico Viola
- Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (E.V.); (L.S.); (V.F.); (R.G.)
| | - Carla Buzzanca
- Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi, 90123 Palermo, Italy; (C.B.); (V.D.S.)
| | - Ilenia Tinebra
- Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (E.V.); (L.S.); (V.F.); (R.G.)
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (E.V.); (L.S.); (V.F.); (R.G.)
| | - Vittorio Farina
- Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (E.V.); (L.S.); (V.F.); (R.G.)
- Centre for Sustainability and Ecological Transition, University of Palermo, Piazza Marina, 90133 Palermo, Italy
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy; (E.V.); (L.S.); (V.F.); (R.G.)
| | - Vita Di Stefano
- Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi, 90123 Palermo, Italy; (C.B.); (V.D.S.)
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Li Z, Yu F. Recent Advances in Lycopene for Food Preservation and Shelf-Life Extension. Foods 2023; 12:3121. [PMID: 37628120 PMCID: PMC10453541 DOI: 10.3390/foods12163121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/11/2023] [Accepted: 08/17/2023] [Indexed: 08/27/2023] Open
Abstract
In recent years, there has been increasing concern about the safety of additives used to extend the shelf-life of food products. As a result, lycopene, a natural phytochemical compound, has attracted attention, as it has been demonstrated to be a potential alternative to traditional artificial antioxidants, with significant health benefits when applied to food preservation. Based on this, this review introduces the specific forms of lycopene currently used as an antioxidant in foods, both in its naturally occurring forms in fruits and vegetables and in artificially added forms involving technologies such as composite coating, active film packaging, emulsion, and microcapsules. In addition, it also provides a comprehensive summary of the effects and progress of lycopene in the preservation of different types of food products, such as meat, seafood, oil, dairy products, fruits, and vegetables, in the last decade. At last, it also points out the limitations of lycopene, including its insolubility in water, dark color, and high sensitivity to heat or light, as well as the potential solutions to load lycopene on suitable carriers, such as combining lycopene with antimicrobial substances or other actives, in order to broaden its applications as an antioxidant in future foods.
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Affiliation(s)
- Zhixi Li
- Haide College, Ocean University of China, Qingdao 266100, China;
| | - Fanqianhui Yu
- Haide College, Ocean University of China, Qingdao 266100, China;
- Department of Computer Science and Technology, Ocean University of China, Qingdao 266100, China
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
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5
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Teterycz D, Sobota A. Use of High-Protein and High-Dietary-Fibre Vegetable Processing Waste from Bell Pepper and Tomato for Pasta Fortification. Foods 2023; 12:2567. [PMID: 37444305 DOI: 10.3390/foods12132567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 06/28/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
There is worldwide wastage of 1.3 billion tons of food annually. It is recommended that food waste should be reduced at every phase of production. By-products from food processing have high nutritional value so their use in new products is advisable. The aim of the study was to enrich the nutritional value of pasta using waste from the food industry. By-products from tomato processing (tomato waste-TW) and pepper (defatted pepper seeds-DPS, pepper placenta-PP) were used at a level of 10-30% to produce pasta. The farinographic characteristics, chemical composition, cooking quality, and colour of the pasta were studied. The results show a significant (p < 0.05), up to 27%, increase in the protein content of the TW30 samples, compared with the control (16.16% d.m. vs. 20.61% d.m.). The TDF content increased over five times in DPS30 and TW30 (27.99% d.m. and 25.44% d.m.). The amino acid composition of the pasta improved with the fortification but failed to achieve complete protein by FAO. The DPS30, PP20, PP30 and all TW samples can be considered high-protein products according to the EU definition (a minimum of 20% energy from protein). Vegetable waste can be a valuable additive for the improvement of the nutritional value of food.
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Affiliation(s)
- Dorota Teterycz
- Department of Plant Food Technology and Gastronomy, Division of Engineering and Cereals Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Aldona Sobota
- Department of Plant Food Technology and Gastronomy, Division of Engineering and Cereals Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
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6
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Hu H, Zhou X, Zhang Y, Zhou W, Zhang L. Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough. Foods 2023; 12:foods12020398. [PMID: 36673489 PMCID: PMC9858315 DOI: 10.3390/foods12020398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 01/01/2023] [Accepted: 01/05/2023] [Indexed: 01/18/2023] Open
Abstract
This paper investigated the effects of different particle sizes and addition levels of purple sweet potato flour (PSPF) on the rheological properties and moisture states of wheat dough. There was deterioration in the pasting and mixing properties of the dough, due to the addition of PSPF (0~20% substitution), which was reduced by decreasing the particle size of the PSPF (260~59 μm). Dynamic rheology results showed that PSPF enhanced the elasticity of the dough, providing it solid-like processability. PSPF promoted the binding of gluten proteins and starch in the dough, resulting in a denser microstructure. Differential scanning calorimetry and low-field nuclear magnetic resonance showed that PSPF converted immobilized water and freezable water to bound water and non-freezable water in the dough, making the dough more stable, and that the reduction in PSPF particle size facilitated these processes. Our results provide evidence for the great application potential of purple sweet potatoes for use in flour-based products.
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Affiliation(s)
- Han Hu
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry & Technology, Changsha 410004, China
| | - Xiangyu Zhou
- Division of Medicine, Faculty of Medical Science, University College London, London WC1E 6BT, UK
| | - Yuxin Zhang
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry & Technology, Changsha 410004, China
| | - Wenhua Zhou
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry & Technology, Changsha 410004, China
| | - Lin Zhang
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry & Technology, Changsha 410004, China
- Correspondence: ; Tel.: +86-138-7586-0686
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7
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Oleszek M, Kowalska I, Bertuzzi T, Oleszek W. Phytochemicals Derived from Agricultural Residues and Their Valuable Properties and Applications. Molecules 2023; 28:342. [PMID: 36615534 PMCID: PMC9823944 DOI: 10.3390/molecules28010342] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/21/2022] [Accepted: 12/25/2022] [Indexed: 01/04/2023] Open
Abstract
Billions of tons of agro-industrial residues are produced worldwide. This is associated with the risk of pollution as well as management and economic problems. Simultaneously, non-edible portions of many crops are rich in bioactive compounds with valuable properties. For this reason, developing various methods for utilizing agro-industrial residues as a source of high-value by-products is very important. The main objective of the paper is a review of the newest studies on biologically active compounds included in non-edible parts of crops with the highest amount of waste generated annually in the world. The review also provides the newest data on the chemical and biological properties, as well as the potential application of phytochemicals from such waste. The review shows that, in 2020, there were above 6 billion tonnes of residues only from the most popular crops. The greatest amount is generated during sugar, oil, and flour production. All described residues contain valuable phytochemicals that exhibit antioxidant, antimicrobial and very often anti-cancer activity. Many studies show interesting applications, mainly in pharmaceuticals and food production, but also in agriculture and wastewater remediation, as well as metal and steel industries.
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Affiliation(s)
- Marta Oleszek
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
| | - Iwona Kowalska
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
| | - Terenzio Bertuzzi
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy
| | - Wiesław Oleszek
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
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8
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Reintegration of Food Industry By-Products: Potential Applications. Foods 2022; 11:foods11223743. [PMID: 36429335 PMCID: PMC9689787 DOI: 10.3390/foods11223743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 11/06/2022] [Accepted: 11/16/2022] [Indexed: 11/23/2022] Open
Abstract
Numerous studies have indicated that fruits and vegetables are considered as significant sources of bioactive compounds. The generated by-products, which are derived from the food industry, reveal similar or higher antioxidant activity. On the other hand, intense industrialization results in the production of large volumes of by-products, raising serious environmental issues. Therefore, this situation creates the necessity to develop new strategies in order to exploit the generated wastes, securing the ability to develop new high-added-value products. This review aims to summarize the exploitation of fruit wastes, namely, apple and citrus, as well as vegetable by-products which are derived from tomato, potato and carrot cultivation. All the aforementioned by-products have found wide applications in the development of new high-added-value products in the food and feed industry owing to their improved nutritional profiles. Furthermore, these wastes are characterized by a strong antioxidant activity, justifying their valorization in other fields such as cosmetics and pharmaceutical industries.
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Srenuja D, Shanmugam A, Nair Sinija VR. Novel zero waste tactics for commercial vegetables – recent advances. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Commercial vegetables include tomatoes, potatoes, onions, and eggplant due to their surplus production, availability, and affordability. The valorisation of the massive wastage of commercial vegetables and providing a long-term solution has been challenging. The review addresses the implications of biowastes on the environment and fosters the recent investigations into valorising commercial vegetable waste to develop multiple value-added products. It discussed the outcomes of the multiple technologies, majorly on green chemistry extraction, while outlining other methods such as fermentation, enzymatic treatments, 3D printing foods, high-pressure homogenisation, microencapsulation, bio-absorption method, and pyrolysis for their respective vegetable wastes. Agri-residues can be a valuable source for formulating functional ingredients, natural additives, biodiesel, dyes, and animal feed. This comprehensive review proposes a strategy to upcycle low-cost biowaste to boost the economic and ecological benefits. The current review captures the interests and great collaborations between researchers, industrialists, policymakers, waste management bodies, and eco-activists.
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Affiliation(s)
- Dekka Srenuja
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
| | - Akalya Shanmugam
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
| | - Vadakkepulppara Ramachandran Nair Sinija
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
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Nakov G, Brandolini A, Estivi L, Bertuglia K, Ivanova N, Jukić M, Komlenić DK, Lukinac J, Hidalgo A. Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers. Antioxidants (Basel) 2022; 11:2087. [PMID: 36358460 PMCID: PMC9686889 DOI: 10.3390/antiox11112087] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 10/20/2022] [Accepted: 10/21/2022] [Indexed: 09/10/2023] Open
Abstract
The aim of this research was to determine the influence of tomato pomace (TP) addition on the chemical, nutritional, and technological characteristics of cream crackers made from wheat flour and 4%, 6%, 8%, and 10% TP. The TP-enriched cream crackers showed progressively increasing ash (from 0.69 of the control to 1.22 g/100 g dry matter of the 10% TP sample), fat (from 11.39 to 13.04 g/100 g), protein (from 13.53 to 15.60 g/100 g), total dietary fibre (from 4.08 to 7.80), carotenoids (from 0.55 to 8.56 mg/kg), tocols (from 57.59 to 71.63 mg/kg), free phenolic acids (from 100.08 to 277.37 mg/kg), free flavonoids (from 0.0 to 45.28 mg/kg), bound flavonoids (from 0.0 to 27.71 mg/kg), and fatty acids contents, antioxidant activity and dough viscosity. The colour coordinates increased via augmenting the amounts of TP. Thickness, volume, and specific volume decreased gradually with increasing TP; the enrichment reduced cracker hardness from 65.42 N (control) to 26.28 N (crackers with 10% TP), while the snapping force rose. Cream crackers with 8% TP showed the best sensory quality. Tomato pomace addition improves the nutritional quality of foods; furthermore, its recycling will help to solve the problems linked to the disposal of this industry waste.
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Affiliation(s)
- Gjore Nakov
- College of Sliven, Technical University of Sofia, 59 Bourgasko Shaussee Blvd., 8800 Sliven, Bulgaria
| | - Andrea Brandolini
- Consiglio per la Ricerca in Agricoltura e L’analisi Dell’Economia Agraria—Centro di Ricerca Zootecnia e Acquacoltura (CREA-ZA), Via Forlani 3, 26866 Sant’Angelo Lodigiano, Italy
| | - Lorenzo Estivi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy
| | - Katia Bertuglia
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy
| | - Nastia Ivanova
- College of Sliven, Technical University of Sofia, 59 Bourgasko Shaussee Blvd., 8800 Sliven, Bulgaria
| | - Marko Jukić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Str. Franje Kuhača 18, HR-31000 Osijek, Croatia
| | - Daliborka Koceva Komlenić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Str. Franje Kuhača 18, HR-31000 Osijek, Croatia
| | - Jasmina Lukinac
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Str. Franje Kuhača 18, HR-31000 Osijek, Croatia
| | - Alyssa Hidalgo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy
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Reconnoitring the Usage of Agroindustrial Waste in Carotenoid Production for Food Fortification: a Sustainable Approach to Tackle Vitamin A Deficiency. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02888-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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Valuable Natural Antioxidant Products Recovered from Tomatoes by Green Extraction. Molecules 2022; 27:molecules27134191. [PMID: 35807434 PMCID: PMC9268186 DOI: 10.3390/molecules27134191] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 06/22/2022] [Accepted: 06/26/2022] [Indexed: 02/01/2023] Open
Abstract
Lycopene, β-carotene and ω-fatty acids are major compounds in tomatoes with known antioxidant activity, capable of preventing health disorders. The identification of potential natural sources of antioxidants, extraction efficiencies and antioxidant activity assessments are essential to promote such products to be used in the food, pharmaceutical or cosmetic industries. This work presents four added-value products recovered from tomatoes: pigmented solid oleoresin, pigmented oil and two raw extracts from supercritical and Soxhlet extraction. Different parameters including the matrices of tomatoes, extraction methods, green solvents and operating parameters were varied to obtain extracts with different qualities. Extract analysis was performed using UV–VIS, FT–IR, GC–MS, Folin–Ciocalteu and DPPH methods. The highest-quality extract was the solid oleoresin obtained from pomace using supercritical CO2 extraction at 450 bar, 70 °C and 11 kg/h: 1016.94 ± 23.95 mg lycopene/100 g extract, 154.87 ± 16.12 mg β-carotene/100 g extract, 35.25 ± 0.14 mg GAE/g extract and 67.02 ± 5.11% inhibition DPPH. The economic feasibility of the three extraction processes (1:10:100 kg dried pomace/batch as scalability criterion) was evaluated. The most profitable was the supercritical extraction process at the highest capacity, which produces pigmented solid oleoresin and oil with high content of lycopene valorized with a high market price, using natural food waste (pomace).
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13
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Chada PSN, Santos PH, Rodrigues LGG, Goulart GAS, Azevedo Dos Santos JD, Maraschin M, Lanza M. Non-conventional techniques for the extraction of antioxidant compounds and lycopene from industrial tomato pomace ( Solanum lycopersicum L.) using spouted bed drying as a pre-treatment. Food Chem X 2022; 13:100237. [PMID: 35498978 PMCID: PMC9040000 DOI: 10.1016/j.fochx.2022.100237] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2021] [Revised: 12/03/2021] [Accepted: 12/09/2021] [Indexed: 11/24/2022] Open
Abstract
The spouted bed dryer favored the recovery of antioxidants and lycopene. RSM was useful for the optimization of PLE and MAE parameters. PLE extracts showed the highest antioxidant activities. MAE extracts had the highest lycopene content.
This study aimed to use the non-conventional microwave-assisted extraction (MAE) and pressurized liquid extraction (PLE) techniques for recovering bioactive compounds from tomato pomace, a valuable agro-industrial waste. The raw material was previously dried using a spouted bed dryer and then submitted to extraction with green solvents. A response surface methodology (RSM) performed the optimization of MAE and PLE. Next, the yield and the antioxidant activity results were maximized, and the lycopene content of the optimum MAE and PLE extracts was assessed by high-performance liquid chromatography (HPLC). Additionally, a fraction of raw material was oven dried as a comparison. The PLE extract exhibited the highest antioxidant activity, whereas the MAE extract showed the highest lycopene content (59.66 µg lycopene/g extract), which represents a 66.93% lycopene recovery compared to a standard technique with acetone. The remarkable results show that the non-conventional drying and extraction techniques were effective in valorizing this neglected material.
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Affiliation(s)
- Paulo Sergio Nunes Chada
- Department of Chemical and Food Engineering (EQA), Federal University of Santa Catarina (UFSC), P.O. Box 476, Postal code: 88040-900, Florianópolis, SC, Brazil
| | - Pedro Henrique Santos
- Department of Chemical and Food Engineering (EQA), Federal University of Santa Catarina (UFSC), P.O. Box 476, Postal code: 88040-900, Florianópolis, SC, Brazil
| | - Luiz Gustavo Gonçalves Rodrigues
- Department of Chemical and Food Engineering (EQA), Federal University of Santa Catarina (UFSC), P.O. Box 476, Postal code: 88040-900, Florianópolis, SC, Brazil
| | | | | | - Marcelo Maraschin
- Department of Microbiology, Immunology, and Parasitology, Federal University of Santa Catarina (UFSC), P.O. Box 476, Postal code: 88040-900, Florianópolis, SC, Brazil
| | - Marcelo Lanza
- Department of Chemical and Food Engineering (EQA), Federal University of Santa Catarina (UFSC), P.O. Box 476, Postal code: 88040-900, Florianópolis, SC, Brazil
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14
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Valorization Potential of Tomato (Solanum lycopersicum L.) Seed: Nutraceutical Quality, Food Properties, Safety Aspects, and Application as a Health-Promoting Ingredient in Foods. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8030265] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The tomato is a member of the Solanaceae family and is a crop that is widely cultivated around the world due to its sweet, sour, salty, juicy, and nutritious berries. The processing of tomatoes generates a significant amount of waste in the form of tomato pomace, which includes seeds and skin. Tomato seeds are reservoirs of various nutrients, such as proteins, carbohydrates, lipids, minerals, and vitamins. These components make tomato seeds an important ingredient for application in food matrices. This review discusses the functional food properties of tomato seeds and their scope of utilization as major ingredients in the functional food industry. In addition, this review describes the development of tomato seeds as a potential nutritional and nutraceutical ingredient, along with recent updates on research conducted worldwide. This is the first review that demonstrates the nutritional profile of tomato seeds along with its diverse functional food properties and application as a functional food ingredient.
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15
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Luntraru CM, Apostol L, Oprea OB, Neagu M, Popescu AF, Tomescu JA, Mulțescu M, Susman IE, Gaceu L. Reclaim and Valorization of Sea Buckthorn (Hippophae rhamnoides) By-Product: Antioxidant Activity and Chemical Characterization. Foods 2022; 11:foods11030462. [PMID: 35159612 PMCID: PMC8834190 DOI: 10.3390/foods11030462] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Revised: 01/31/2022] [Accepted: 01/31/2022] [Indexed: 11/30/2022] Open
Abstract
The by-product resulting from the production of the sea-buckthorn (Hippophae rhamnoides) juice may be a functional food ingredient, being a valuable source of bioactive compounds, such as polyphenols, flavonoids, minerals, and fatty acids. For checking this hypothesis, two extracts were obtained by two different methods using 50% ethyl alcohol solvent, namely through maceration–recirculation (E-SBM) and through ultrasound extraction (E-SBUS), followed by concentration. Next, sea-buckthorn waste (SB sample), extracts (E-SBM and E-SBUS samples) and the residues obtained from the extractions (R-SBM and R-SBUS samples) were characterized for the total polyphenols, flavonoid content, antioxidant capacity, mineral contents, and fatty acids profile. The results show that polyphenols and flavonoids were extracted better by the ultrasound process than the other methods. Additionally, the antioxidant activity of the E-SBUS sample was 91% higher (expressed in Trolox equivalents) and approximately 45% higher (expressed in Fe2+ equivalents) than that of the E-SBM sample. Regarding the extraction of minerals, it was found that both concentrated extracts had almost 25% of the RDI value of K and Mg, and also that the content of Zn, Mn, and Fe is significant. Additionally, it was found that the residues (R-SBM and R-SBUS) contain important quantities of Zn, Cu, Mn, Ca, and Fe. The general conclusion is that using the ultrasound extraction method, followed by a process of concentrating the extract, a superior recovery of sea-buckthorn by-product resulting from the juice extraction can be achieved.
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Affiliation(s)
- Cristina Mihaela Luntraru
- Hofigal Export Import S.A., Research Development Patents Department, No. 2 Intrarea Serelor Street, District 4, 042124 Bucharest, Romania; (C.M.L.); (M.N.); (A.F.P.); (J.A.T.)
| | - Livia Apostol
- National Research & Development Institute for Food Bioresources-IBA Bucharest, 6 Dinu Vintila St., 0211202 Bucharest, Romania; (M.M.); (I.E.S.)
- Correspondence: (L.A.); (O.B.O.); Tel.: +40-740-001-473 (L.A.); Tel.: +40-727-171-083 (O.B.O.)
| | - Oana Bianca Oprea
- Faculty of Food and Tourism, Transilvania University of Brasov, 29 Eroilor Blvd., 500036 Brasov, Romania;
- Correspondence: (L.A.); (O.B.O.); Tel.: +40-740-001-473 (L.A.); Tel.: +40-727-171-083 (O.B.O.)
| | - Mihaela Neagu
- Hofigal Export Import S.A., Research Development Patents Department, No. 2 Intrarea Serelor Street, District 4, 042124 Bucharest, Romania; (C.M.L.); (M.N.); (A.F.P.); (J.A.T.)
| | - Adriana Florina Popescu
- Hofigal Export Import S.A., Research Development Patents Department, No. 2 Intrarea Serelor Street, District 4, 042124 Bucharest, Romania; (C.M.L.); (M.N.); (A.F.P.); (J.A.T.)
| | - Justinian Andrei Tomescu
- Hofigal Export Import S.A., Research Development Patents Department, No. 2 Intrarea Serelor Street, District 4, 042124 Bucharest, Romania; (C.M.L.); (M.N.); (A.F.P.); (J.A.T.)
| | - Mihaela Mulțescu
- National Research & Development Institute for Food Bioresources-IBA Bucharest, 6 Dinu Vintila St., 0211202 Bucharest, Romania; (M.M.); (I.E.S.)
| | - Iulia Elena Susman
- National Research & Development Institute for Food Bioresources-IBA Bucharest, 6 Dinu Vintila St., 0211202 Bucharest, Romania; (M.M.); (I.E.S.)
| | - Liviu Gaceu
- Faculty of Food and Tourism, Transilvania University of Brasov, 29 Eroilor Blvd., 500036 Brasov, Romania;
- CSCBAS &CE-MONT Centre/INCE-Romanian Academy, 010071 Bucharest, Romania
- Assoc. m. Academy of Romanian Scientists, 030167 Bucharest, Romania
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16
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Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review. Molecules 2021; 26:molecules26237125. [PMID: 34885711 PMCID: PMC8659080 DOI: 10.3390/molecules26237125] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 11/18/2021] [Accepted: 11/19/2021] [Indexed: 11/18/2022] Open
Abstract
Most dyes used in the food industry are synthetic and can be a health hazard. Red tomato may serve as a natural alternative dye to replace synthetic colorants. This study aimed to review the literature on the addition of red tomato products (powder tomato, paste, freeze-dried, tomato peel powder, tomato pomace) to reduce the usage of synthetic dyes in the food industry. Red tomato products have been used as coloring in pasta, bologna, sausages, cookies, crackers, macaroons, hamburgers, breads, muffins, cheeses, and nuggets. The trans-cis isomerization of lycopene by oxidative processes directly affects the color of the pigment. The lycopene contained in tomato has antioxidant activity and could reduce or eliminate other oxidants and/or synthetic preservatives in food. Moreover, tomatoes in foods have high sensory scores, nutritional appeal, and marketing potential. However, its use as a food colorant has been not extensively explored. Therefore, further studies are still required, especially on the stability of carotenoids in tomatoes used in processed foods.
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17
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Lau KQ, Sabran MR, Shafie SR. Utilization of Vegetable and Fruit By-products as Functional Ingredient and Food. Front Nutr 2021; 8:661693. [PMID: 34211995 PMCID: PMC8239155 DOI: 10.3389/fnut.2021.661693] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Accepted: 04/29/2021] [Indexed: 11/13/2022] Open
Abstract
With the constant growth of the human population, the global demand for food is increasing annually. Food security is an arising issue due to decreased resources and massive waste production from the agricultural sector. For example, not all parts of fruits and vegetables are consumed by consumers, and this phenomenon can lead to huge amounts of food wastes that are produced globally. Moreover, non-utilized agriculture by-products, including seed coat, hull, husk, peels, seeds, and pomace, can cause environmental issues. Hence, efficiently utilizing food wastes, such as vegetable and fruit by-products, could be a way to increase food sustainability, and in line with the United Nations Sustainable Development Goal (SDG) to ensure sustainable consumption and production patterns. Moreover, certain agriculture by-products are reported to have a high nutritional value and could be potentially used as functional ingredient and food in the food industry. This review article summarizes findings on the development of new functional foods by utilizing different types of agriculture by-products, that is, vegetable and fruit by-products as ingredients. Furthermore, the nutritional values, processing methods, product acceptability, and potential uses of these vegetable and fruit by-products are also discussed. These by-products can be an alternative source of nutrients to support the global demand for functional foods and as one of the strategies to cope with food insecurity. Studies have shown that different types of fruit and vegetable by-products were well-incorporated in the development of functional foods, such as bakery products and dairy products. Of great importance, this review article provides an insight of the nutritional value, health benefits, and utilization of fruit and vegetable by-products.
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Affiliation(s)
- Ke Qi Lau
- Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia
| | - Mohd Redzwan Sabran
- Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia
| | - Siti Raihanah Shafie
- Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia
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18
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Friedman M, Tam CC, Kim JH, Escobar S, Gong S, Liu M, Mao XY, Do C, Kuang I, Boateng K, Ha J, Tran M, Alluri S, Le T, Leong R, Cheng LW, Land KM. Anti-Parasitic Activity of Cherry Tomato Peel Powders. Foods 2021; 10:230. [PMID: 33498638 PMCID: PMC7912415 DOI: 10.3390/foods10020230] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 01/20/2021] [Accepted: 01/21/2021] [Indexed: 12/20/2022] Open
Abstract
Trichomoniasis in humans, caused by the protozoal parasite Trichomonas vaginalis, is the most common non-viral sexually transmitted disease, while Tritrichomonas foetus causes trichomonosis, an infection of the gastrointestinal tract and diarrhea in farm animals and domesticated cats. As part of an effort to determine the inhibitory effects of plant-based extracts and pure compounds, seven commercially available cherry tomato varieties were hand-peeled, freeze-dried, and pounded into powders. The anti-trichomonad inhibitory activities of these peel powders at 0.02% concentration determined using an in vitro cell assay varied widely from 0.0% to 66.7% against T. vaginalis G3 (human); from 0.9% to 66.8% for T. foetus C1 (feline); and from 0.0% to 81.3% for T. foetus D1 (bovine). The organic Solanum lycopersicum var. cerasiforme (D) peels were the most active against all three trichomonads, inhibiting 52.2% (G3), 66.8% (C1), and 81.3% (D1). Additional assays showed that none of the powders inhibited the growth of foodborne pathogenic bacteria, pathogenic fungi, or non-pathogenic lactobacilli. Tomato peel and pomace powders with high content of described biologically active compounds could serve as functional food and feed additives that might help overcome adverse effects of wide-ranging diseases and complement the treatment of parasites with the anti-trichomonad drug metronidazole.
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Affiliation(s)
- Mendel Friedman
- Healthy Processed Foods Research Unit, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA
| | - Christina C. Tam
- Foodborne Toxins Detection and Prevention Research Unit, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA; (C.C.T.); (J.H.K.); (L.W.C.)
| | - Jong H. Kim
- Foodborne Toxins Detection and Prevention Research Unit, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA; (C.C.T.); (J.H.K.); (L.W.C.)
| | - Sydney Escobar
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Steven Gong
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Max Liu
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Xuan Yu Mao
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Cindy Do
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Irene Kuang
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Kelvin Boateng
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Janica Ha
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Megan Tran
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Srimanth Alluri
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Tam Le
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Ryan Leong
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Luisa W. Cheng
- Foodborne Toxins Detection and Prevention Research Unit, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA; (C.C.T.); (J.H.K.); (L.W.C.)
| | - Kirkwood M. Land
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
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19
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Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development. SUSTAINABILITY 2020. [DOI: 10.3390/su12187785] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The industrial and small-scale processing of plant-based food materials is associated with by-products that may have a negative impact on the environment but could add value to bread-based products. The bioactivity of plant-based food by-products, their impact on the properties of functional bread, and their bioavailability/bioaccessibility leading to potential health effects when consumed was reviewed. Plant-based food by-products which may be added to bread include rice bran, wheat bran, corn bran, grape pomace/seed extract, tomato seed/skin, and artichoke stems/leaves. These by-products contain high concentrations of bioactive compounds, including phenolics, bioactive peptides, and arabinoxylan. Pre-treatment procedures, including fermentation and thermal processing, impact the properties of plant-based by-products. In most cases, bread formulated with flour from plant-based by-products demonstrated increased fibre and bioactive compound contents. In terms of the sensory and nutritional acceptability of bread, formulations with an average of 5% flour from plant-based by-products produced bread with acceptable sensory properties. Bread enriched with plant-based by-products demonstrated enhanced bioavailability and bioaccessibility and favourable bioactive properties in human blood, although long-term studies are warranted. There is a need to investigate the bioactive properties of other underutilised plant-based by-products and their potential application in bread as a sustainable approach towards improving food and nutrition security.
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20
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Lachowicz S, Świeca M, Pejcz E. Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry. Food Chem 2020; 338:128026. [PMID: 32932088 DOI: 10.1016/j.foodchem.2020.128026] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 09/01/2020] [Accepted: 09/03/2020] [Indexed: 12/25/2022]
Abstract
The aim of the present study was to determine the impact of Saskatoon powder addition on phytochemical parameters, biological activity, and nutritional value of wheat bread. Supplementation increased phenolics content up to 72% in the bread with 6% powder content. This increase was reflected in the improved antioxidative properties of breads, especially after their supplementation with the microencapsulated additives (an increase by 93% in the bread enriched with 6% of powder covered with maltodextrin). The in vitro digestion released the antioxidative compounds, leading to higher bioaccessibility of the breads enriched with the microencapsulated powders. The highest inhibition of activities of cyclooxygenase 1 and -2, as well as amylase and glucosidase was recorded for the breads enriched with the additive microencapsulated with maltodextrin and inulin. Thus, Saskatoon berry powders, especially the microencapsulated ones, may be used as functional components in designing innovative bakery products.
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Affiliation(s)
- Sabina Lachowicz
- Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, Wrocław 51-630, Poland.
| | - Michał Świeca
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Lublin 20-704, Poland.
| | - Ewa Pejcz
- Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, Wrocław 51-630, Poland.
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21
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Grassino AN, Pedisić S, Dragović-Uzelac V, Karlović S, Ježek D, Bosiljkov T. Insight into High-Hydrostatic Pressure Extraction of Polyphenols from Tomato Peel Waste. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:427-433. [PMID: 32572675 DOI: 10.1007/s11130-020-00831-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
In this paper, high-hydrostatic pressure extraction (HHPE) as an emerging food processing and preservation technique constitutes an alternative to conventional thermal treatment that has been used for extraction of polyphenols from tomato peel waste generated by the canning industry. The impact of time (5 and 10 min), temperature (25, 35, 45 and 55 °C) and solvents (water, 1% HCl, 50 and 70% methanol with and without addition of HCl, and 50 and 70% ethanol), at a constant pressure of 600 MPa, has been evaluated in this paper with respect to polyphenols' yields. The results showed a significant (p < 0.05) variation in the contents of a great number of phenolic compounds in respect of the applied temperatures and solvents. On the other hand, the time invested in HHPE had no effect on polyphenols' yields. Among phenolic compounds, the p-coumaric acid (p-CA) and chlorogenic acid derivative (ChA der) are predominant, i.e., 0.57 to 67.41 mg/kg and 1.29 to 58.57 mg/kg, respectively, depending on the solvents and temperatures used. In particular, methanol (50 and 70%) at temperatures of 45 and 55 °C enhanced the recovery of polyphenols in comparison to other utilised solvents. In conclusion, this paper puts forth the theory that by applying HHPE with minimal expenditure of time, it is possible to achieve efficient production of polyphenols from low-cost tomato peel waste, generating income both for producers and agri-food industries.
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Affiliation(s)
- Antonela Ninčević Grassino
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia.
| | - Sandra Pedisić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Sven Karlović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Damir Ježek
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Tomislav Bosiljkov
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
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22
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Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102424] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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23
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Tlais AZA, Fiorino GM, Polo A, Filannino P, Di Cagno R. High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation. Molecules 2020; 25:E2987. [PMID: 32629805 PMCID: PMC7412346 DOI: 10.3390/molecules25132987] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 06/23/2020] [Accepted: 06/29/2020] [Indexed: 02/06/2023] Open
Abstract
Food waste (FW) represents a global and ever-growing issue that is attracting more attention due to its environmental, ethical, social and economic implications. Although a valuable quantity of bioactive components is still present in the residuals, nowadays most FW is destined for animal feeding, landfill disposal, composting and incineration. Aiming to valorize and recycle food byproducts, the development of novel and sustainable strategies to reduce the annual food loss appears an urgent need. In particular, plant byproducts are a plentiful source of high-value compounds that may be exploited as natural antioxidants, preservatives and supplements in the food industry, pharmaceuticals and cosmetics. In this review, a comprehensive overview of the main bioactive compounds in fruit, vegetable and cereal byproducts is provided. Additionally, the natural and suitable application of tailored enzymatic treatments and fermentation to recover high-value compounds from plant byproducts is discussed. Based on these promising strategies, a future expansion of green biotechnologies to revalorize the high quantity of byproducts is highly encouraging to reduce the food waste/losses and promote benefits on human health.
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Affiliation(s)
- Ali Zein Alabiden Tlais
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy; (A.Z.A.T.); (G.M.F.); (A.P.)
| | - Giuseppina Maria Fiorino
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy; (A.Z.A.T.); (G.M.F.); (A.P.)
| | - Andrea Polo
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy; (A.Z.A.T.); (G.M.F.); (A.P.)
| | - Pasquale Filannino
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70121 Bari, Italy;
| | - Raffaella Di Cagno
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy; (A.Z.A.T.); (G.M.F.); (A.P.)
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Valerga L, Quintero-Ruiz NA, Concellón A, Puppo MC. Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough: hydration properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:1954-1963. [PMID: 32327806 PMCID: PMC7171036 DOI: 10.1007/s13197-019-04231-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/01/2019] [Accepted: 12/26/2019] [Indexed: 06/11/2023]
Abstract
ABSTRACT Artichoke (AF), eggplant (EF) and tomato (TF) flour were used as nutritional ingredients for wheat dough. A replacement of wheat flour with 5 or 10% of these vegetable flour was performed. Hydration properties (equilibrium adsorption isotherms, solvent retention capacity), capacity of blends for dough development (farinographic assay) and the proximal composition of flours were evaluated. Samples with high content of soluble sugar and low of insoluble fiber (EF and TF) presented higher equilibrium water sorption at 20 °C and 40 °C, at aw > 0.5. The solvent retention capacity of wheat-vegetable flour blends increased mainly at higher levels of replacement (10%) and with samples of artichoke and eggplant. The highest and the lowest stable dough with 10% of replacement was obtained with AF and EF, respectively. Water sorption and absorption parameters should be previously determined so as to obtain the optimum dough structure that lead to a high technological quality bread.
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Affiliation(s)
- Lucia Valerga
- CIDCA – Facultad de Ciencias Exactas (UNLP – CONICET), Calle 47 y 116, 1900 La Plata, Argentina
| | | | - Analía Concellón
- CIDCA – Facultad de Ciencias Exactas (UNLP – CONICET), Calle 47 y 116, 1900 La Plata, Argentina
| | - M. Cecilia Puppo
- CIDCA – Facultad de Ciencias Exactas (UNLP – CONICET), Calle 47 y 116, 1900 La Plata, Argentina
- Facultad de Ciencias Agrarias y Forestales (FCAyF - UNLP), 60 y 119, 1900 La Plata, Argentina
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Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours. Foods 2019; 8:foods8120626. [PMID: 31801201 PMCID: PMC6963683 DOI: 10.3390/foods8120626] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2019] [Revised: 11/06/2019] [Accepted: 11/25/2019] [Indexed: 12/27/2022] Open
Abstract
The rheological and microstructural aspects of the dough samples prepared from wheat flour and different levels of tomato seed flour (TSF) were investigated by rheology methods through the Mixolab device, dynamic rheology and epifluorescence light microscopy (EFLM). The Mixolab results indicated that replacing wheat flour with TSF increased dough development time, stability, and viscosity during the initial heating-cooling cycle and decreased alpha amylase activity. The dynamic rheological data showed that the storage modulus G’ and loss modulus G” increased with the level of TSF addition. Creep-recovery tests of the samples indicated that dough elastic recovery was in a high percentage after stress removal for all the samples in which TSF was incorporated in wheat flour. Using EFLM all the samples seemed homogeneous showing a compact dough matrix structure. The parameters measured with Mixolab during mixing were in agreement with the dynamic rheological data and in accordance with the EFLM structure images. These results are useful for bakery producers in order to develop new products in which tomato seed flour may be incorporated especially for wheat flours of a good quality for bread making and high wet gluten content. The addition of TSF may have a strength effect on the dough system and will increase the nutritional value of the bakery products.
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Concha-Meyer AA, Durham CA, Colonna AE, Hasenbeck A, Sáez B, Adams MR. Consumer Response to Tomato Pomace Powder as an Ingredient in Bread: Impact of Sensory Liking and Benefit Information on Purchase Intent. J Food Sci 2019; 84:3774-3783. [PMID: 31750941 DOI: 10.1111/1750-3841.14932] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 10/03/2019] [Accepted: 10/10/2019] [Indexed: 11/30/2022]
Abstract
This study evaluated consumer acceptance and purchase intent (PI) for bread formulated with dried tomato pomace powder (DTPP). DTPP was used to substitute 5 or 10% by weight for a 50/50 mix of white and whole-wheat flour used in a control bread. Consumers (n = 231) evaluated sensory attributes and PI on the breads, which were produced and presented as slices from a typical commercial sandwich loaf. Before answering PI questions, panelists were presented with information regarding the DTPP ingredient. Some received information on nutritional quality, some on sustainability impact, some both, some neither. This approach allowed the impacts of those messages on PI to be tested, along with impact of liking, price, and other factors. PI was analyzed using a fractional logistic model. Statistically significant differences were observed in several sensory attributes, some favoring the DTPP ingredient with overall liking very similar for the 5% DTPP and control bread samples. Price and overall liking were highly significant variables effecting PI. DTPP proved to be an excellent ingredient to replace a portion of wheat flours to improve nutritional value of bread products. PRACTICAL APPLICATION: This study shows that dried tomato pomace powder (DTPP) has potential application as an ingredient, since it improved nutritional content, appearance, and color appeal of wheat bread. Furthermore, food producers who are considering the use of byproducts in their product formulations should be encouraged by the finding that informed consumers were as willing to purchase the bread with the ingredient, as they were to purchase a typical comparable sandwich bread without it. Furthermore, both a nutrition message and a sustainability message can increase PI for the bread containing the byproduct relative to their PI toward the control bread.
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Affiliation(s)
- Anibal A Concha-Meyer
- Centro de Estudios en Alimentos Procesados (CEAP), CONICYT-Regional, Gore Maule R09I2001, Casilla 1007, Talca, 3460000, Chile.,Facultad de Ciencias Agrarias, Universidad de Talca, Av. Lircay s/n, Talca, 3460000, Chile
| | - Catherine A Durham
- Food Innovation Center Experiment Station, Oregon State Univ., 1207 NW Naito Parkway, Portland, OR, 97209, U.S.A
| | - Ann E Colonna
- Food Innovation Center Experiment Station, Oregon State Univ., 1207 NW Naito Parkway, Portland, OR, 97209, U.S.A
| | - Aimee Hasenbeck
- Food Innovation Center Experiment Station, Oregon State Univ., 1207 NW Naito Parkway, Portland, OR, 97209, U.S.A
| | - Bárbara Sáez
- Centro de Estudios en Alimentos Procesados (CEAP), CONICYT-Regional, Gore Maule R09I2001, Casilla 1007, Talca, 3460000, Chile
| | - Michael R Adams
- Food Innovation Center Experiment Station, Oregon State Univ., 1207 NW Naito Parkway, Portland, OR, 97209, U.S.A
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Lu Z, Wang J, Gao R, Ye F, Zhao G. Sustainable valorisation of tomato pomace: A comprehensive review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.020] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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28
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Özkaya O, Şen K, Aubert C, Dündar Ö, Gunata Z. Characterization of the free and glycosidically bound aroma potential of two important tomato cultivars grown in Turkey. Journal of Food Science and Technology 2018; 55:4440-4449. [PMID: 30333640 DOI: 10.1007/s13197-018-3362-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/17/2018] [Accepted: 07/30/2018] [Indexed: 10/28/2022]
Abstract
Free and glycosidically bound volatiles from two major tomato cultivars (Lycopersicon esculantum L. cv. Alida and Merve) of Turkey were determined. Free volatile compounds were extracted using liquid-liquid microextraction, while bound volatiles were extracted using solid phase extraction. The compounds were analyzed using GC-FID and GC-MS. Alida showed presence of, 39 free and 32 bound aroma compounds again 38 free and 31 bound aroma compounds is Merve. The odor activity values of the volatile compounds suggested that hexanal, (Z)-3-hexenal, (E,Z)-2,4-decadienal, (E,E)-2,4-decadienal and 2-phenylethanol were most significant odorants in both cultivars. Guaiacol and eugenol were flavor contributors for Merve. The norisoprenoids 5,6-epoxy-β-ionone and 3-hydroxy-β-ionone were observed in free form in tomato. Norisoprenoids, terpenoids, volatile phenols and higher alcohols were present in the glycosidic extract. Among the glycosidically bound compounds, 2-phenylethanol, guaiacol and eugenol were found to be potential contributors to overall tomato flavor upon hydrolysis.
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Affiliation(s)
- Okan Özkaya
- 1Department of Horticulture, Faculty of Agriculture, University of Cukurova, 01330 Balcali, Adana, Turkey
| | - Kemal Şen
- 2Food Engineering Department, Engineering and Architecture Faculty, Nevşehir Hacı Bektas Veli University, 50300 Nevşehir, Turkey
| | - Christophe Aubert
- Centre Technique Interprofessionnel des Fruits et Légumes (Ctifl), route de Mollégès s, 13210 Saint-Rémy-de-Provence, France
| | - Ömür Dündar
- 1Department of Horticulture, Faculty of Agriculture, University of Cukurova, 01330 Balcali, Adana, Turkey
| | - Ziya Gunata
- 4UMR Qualisud, Université de Montpellier, Place E. Bataillon, Montpellier Cedex 5, France
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29
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Perea-Domínguez XP, Hernández-Gastelum LZ, Olivas-Olguin HR, Espinosa-Alonso LG, Valdez-Morales M, Medina-Godoy S. Phenolic composition of tomato varieties and an industrial tomato by-product: free, conjugated and bound phenolics and antioxidant activity. Journal of Food Science and Technology 2018; 55:3453-3461. [PMID: 30150804 DOI: 10.1007/s13197-018-3269-9] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/21/2018] [Accepted: 05/28/2018] [Indexed: 01/16/2023]
Abstract
The aim of this study was to isolate, identify and quantify soluble free phenolics, conjugated acid-hydrolysable phenolics (AHP) and alkaline-hydrolysable phenolics, and bound phenolics (BP) fractions from two tomato varieties (saladette and grape) and an industrial tomato by-product, as well as, to determine their antioxidant capacity. Phenolic composition was determined using Folin-Ciocalteu's method and HPLC-DAD. AHP were predominant in grape and saladette tomato extracts (91.47 ± 17.28 mg gallic acid equivalents (GAE) per g dry extract (DE) and 57.41 ± 8.80 mg GAE per g DE, respectively), while BP form was predominant in tomato by-product (51.30 ± 10.91 GAE per g DE). AHP extract of grape tomato presented the highest antioxidant capacity by DPPH assay (252.35 ± 42.55 μmol trolox equiv (TE) per g DE). In the case of ORAC assay, AHP fractions from both grape (1005.19 ± 138.52 μmol TE per g DE) and saladette tomatoes (804.16 ± 131.45 μmol TE per g DE), and BP fraction from by-product (852.40 ± 71.46 μmol TE per g DE) showed the highest ORAC values. Caffeic acid was the most abundant phenolic acid and it was found mainly in its conjugated forms. Naringenin was the most abundant flavonoid and it was mainly detected in bound form. Our analysis allowed a better characterization of phenolic compounds in whole tomato and by-product, remarking the importance of the fractionation. The valorization of the industrial tomato by-product, through the use of its different fractions of phenolic antioxidant compounds, could generate additional income to the tomato industry and reduce the waste disposal problem.
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Affiliation(s)
- Xiomara Patricia Perea-Domínguez
- 1Laboratorio de Alimentos Funcionales, Departamento de Biotecnología Agrícola, Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional, Unidad Sinaloa, Blvd Juan de Dios Bátiz Paredes 250, C.P. 81101 Guasave, Sinaloa México
| | - Lizeth Zugey Hernández-Gastelum
- Instituto Tecnológico de Los Mochis, Blvd Juan de Dios Bátiz and 20 de Noviembre, El Parque, C.P. 81250 Los Mochis, Sinaloa México
| | - Heidy Rosario Olivas-Olguin
- Instituto Tecnológico de Los Mochis, Blvd Juan de Dios Bátiz and 20 de Noviembre, El Parque, C.P. 81250 Los Mochis, Sinaloa México
| | - Laura Gabriela Espinosa-Alonso
- 1Laboratorio de Alimentos Funcionales, Departamento de Biotecnología Agrícola, Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional, Unidad Sinaloa, Blvd Juan de Dios Bátiz Paredes 250, C.P. 81101 Guasave, Sinaloa México
| | - Maribel Valdez-Morales
- Departamento de Biotecnología Agrícola, CONACyT-Instituto Politécnico Nacional-Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Sinaloa, Área de Metabolómica Agrícola, Blvd Juan de Dios Bátiz Paredes 250, C.P. 81101 Guasave, Sinaloa Mexico
| | - Sergio Medina-Godoy
- 1Laboratorio de Alimentos Funcionales, Departamento de Biotecnología Agrícola, Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional, Unidad Sinaloa, Blvd Juan de Dios Bátiz Paredes 250, C.P. 81101 Guasave, Sinaloa México
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30
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P A Silva Y, Borba BC, Pereira VA, Reis MG, Caliari M, Brooks MSL, Ferreira TAPC. Characterization of tomato processing by-product for use as a potential functional food ingredient: nutritional composition, antioxidant activity and bioactive compounds. Int J Food Sci Nutr 2018; 70:150-160. [PMID: 30014726 DOI: 10.1080/09637486.2018.1489530] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
Tomato pomace, a by-product generated during tomato processing, was collected at a large tomato processing industry. The by-product was mainly constituted of tomato skin (61.5%), and presented high moisture content (66.58 g.100g-1 wet basis). Among the nutrients, the highest content was of dietary fibre, followed by proteins and fat (50.74, 20.91, 14.14 g.100g-1 d.w., respectively). The pomace has high in vitro antioxidation capacity, especially when measured with the TEAC assay (224.81 μmol Trolox equivalent 100g-1 d.w.). This is due especially to the high amount of lycopene remaining in the by-product after processing (446.9 μg.g-1 d.w). The waste was fractioned into skin and seed fractions by sedimentation, resulting in the increase of lycopene yield by 55%, when using skin fraction as the source material in place of the whole pomace. This by-product shows great potential for being used as a source of the ingredients of high nutritional value, especially dietary fibre and lycopene.
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Affiliation(s)
- Yasmini P A Silva
- a Faculty of Nutrition , Federal University of Goiás , Goiânia , Brazil
| | - Bárbara C Borba
- a Faculty of Nutrition , Federal University of Goiás , Goiânia , Brazil
| | - Vanessa A Pereira
- a Faculty of Nutrition , Federal University of Goiás , Goiânia , Brazil
| | - Marcela G Reis
- a Faculty of Nutrition , Federal University of Goiás , Goiânia , Brazil
| | - Márcio Caliari
- b College of Agronomy, Food Engineering and Forestry Engineering , Federal University of Goiás , Goiânia , Brazil
| | - Marianne Su-Ling Brooks
- c Department of Process Engineering and Applied Science , Dalhousie University , Halifax , NS , Canada
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31
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Plazzotta S, Sillani S, Manzocco L. Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13820] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Stella Plazzotta
- Department of Agricultural, Food, Environmental and Animal Sciences University of Udine Via Sondrio 2/A 33100 Udine Italy
| | - Sandro Sillani
- Department of Agricultural, Food, Environmental and Animal Sciences University of Udine Via Sondrio 2/A 33100 Udine Italy
| | - Lara Manzocco
- Department of Agricultural, Food, Environmental and Animal Sciences University of Udine Via Sondrio 2/A 33100 Udine Italy
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32
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Mehta D, Prasad P, Sangwan RS, Yadav SK. Tomato processing byproduct valorization in bread and muffin: improvement in physicochemical properties and shelf life stability. Journal of Food Science and Technology 2018; 55:2560-2568. [PMID: 30042572 DOI: 10.1007/s13197-018-3176-0] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/12/2018] [Accepted: 04/23/2018] [Indexed: 10/17/2022]
Abstract
Tomato processing industry generates huge waste like tomato skin, seed, and pulp which creates environmental issues. Since tomato pomace contains bioactive compounds and pigments, present study was conducted to investigate the effect of tomato pomace addition on physicochemical characteristics and shelf-life stability of the developed bread and muffin. Refined flour was partially substituted with 35 and 40% tomato pomace in bread and muffin, respectively. Tomato pomace addition in bread and muffin was observed to significantly (p < 0.05) increase the dietary fiber, vitamin C, antioxidant activity and minerals (Na, K, Mg, Ca, Fe). The color parameters for bread and muffins were quantified in terms of L* (lightness), a* (redness/greenness) and b* (yellowness/blueness). There was an increase in a* and b*, while L* values decreased. Tomato based bread and muffin were found to possess softer texture as compared to control products. Microbial study has depicted the enhanced shelf-life of tomato based bread and muffin. Shelf life of preservative added tomato based bread was 8 days and muffins were 12 days. Tomato pomace could be a very useful commodity for incorporation into bread and muffin to have a complete nutritive food product.
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Affiliation(s)
- Deepak Mehta
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Knowledge City, Mohali, PB 140306 India
| | - Priyanka Prasad
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Knowledge City, Mohali, PB 140306 India
| | - Rajender S Sangwan
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Knowledge City, Mohali, PB 140306 India
| | - Sudesh Kumar Yadav
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Knowledge City, Mohali, PB 140306 India
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Saleh ASM, Wang P, Wang N, Yang S, Xiao Z. Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges. Crit Rev Food Sci Nutr 2018; 59:207-227. [PMID: 28846456 DOI: 10.1080/10408398.2017.1363711] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Cereal grains are a major source of human food and their production has steadily been increased during the last several decades to meet the demand of our increasing world population. The modernized society and the expansion of the cereal food industry created a need for highly efficient processing technologies, especially flour production. Earlier scientific research efforts have led to the invention of the modern steel roller mill, and the refined flour of wheat has become a basic component in most of cereal-based foods such as breads and pastries because of the unique functionality of wheat protein. On the other hand, epidemiological studies have found that consumption of whole cereal grains was health beneficial. The health benefit of whole cereal grain is attributed to the combined effects of micronutrients, phytochemicals, and dietary fibre, which are mainly located in the outer bran layer and the germ. However, the removal of bran and germ from cereal grains during polishing and milling results in refined flour and food products with lower bioactive compounds and dietary fibre contents than those from whole grain. Also, the level of bioactive compounds in cereal food is influenced by other food preparation procedures such as baking, cooking, extrusion, and puffing. Therefore, food scientists and nutritionists are searching for strategies and processing technologies to enhance the content and bioavailability of nutrients, bioactive compounds, and dietary fibre of cereal foods. The objective of this article was to review the research advances on technologies for the enhancement of bioactive compounds and dietary fibre contents of cereal and cereal-based foods. Bioactivities or biological effects of enhanced cereal and cereal-based foods are presented. Challenges facing the application of the proposed technologies in the food industry are also discussed.
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Affiliation(s)
- Ahmed S M Saleh
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,b Department of Food Science and Technology , Faculty of Agriculture, Assiut University , Assiut , Egypt
| | - Peng Wang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,c College of Food Science , Northeast Agricultural University , Harbin , Heilongjiang , China
| | - Na Wang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,d College of Food , Shenyang Agricultural University , Shenyang , Liaoning , China
| | - Shu Yang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,d College of Food , Shenyang Agricultural University , Shenyang , Liaoning , China
| | - Zhigang Xiao
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,c College of Food Science , Northeast Agricultural University , Harbin , Heilongjiang , China
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Storage quality of walnut oil containing lycopene during accelerated oxidation. Journal of Food Science and Technology 2018; 55:1387-1395. [PMID: 29606753 DOI: 10.1007/s13197-018-3053-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/13/2018] [Accepted: 01/19/2018] [Indexed: 10/18/2022]
Abstract
The purpose of investigation was to assess the effect of lycopene on the peroxide value, acid value, fatty acids, total phenolic content and ferric-reducing antioxidant power of walnut oil. Walnut oil was extracted from Xinjiang walnut variety using cold pressing method. Our study reported that after 45 days of accelerated oxidation at 60 °C (Schaal oven test), 0.005% lycopene exhibited the greatest antioxidant effect than other addition levels of lycopene. Therefore, under ambient storage conditions, the shelf-life of walnut oil could be extended up to 16 months by 0.005% lycopene. Moreover, 0.005% lycopene added to walnut oil had a significantly higher content of saturated fatty acid, unsaturated fatty acid, total phenol, reducing ability of the polar and non-polar components than the blank sample (walnut oil without any addition of lycopene). In conclusion, lycopene improved the quality of walnut oil because of its antioxidant effect against lipid oxidation.
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35
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Gómez M, Martinez MM. Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods. Crit Rev Food Sci Nutr 2017; 58:2119-2135. [DOI: 10.1080/10408398.2017.1305946] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Manuel Gómez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, Palencia, Spain
| | - Mario M. Martinez
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana, USA
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36
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Neuro-fuzzy modeling to predict physicochemical and microbiological parameters of partially dried cherry tomato during storage: effects on water activity, temperature and storage time. Journal of Food Science and Technology 2016; 53:3685-3694. [PMID: 28017983 DOI: 10.1007/s13197-016-2339-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/31/2016] [Indexed: 10/20/2022]
Abstract
In the study, osmotically dehydrated cherry tomatoes were partially dried to water activity between 0.746 and 0.868, vacuum-packed and stored at 4-30 °C for 60 days. Adaptive neuro-fuzzy inference system (ANFIS) was utilized to predict the physicochemical and microbiological parameters of these partially dried cherry tomatoes during storage. Satisfactory accuracies were obtained when ANFIS was used to predict the lycopene and total phenolic contents, color and microbial contamination. The coefficients of determination for all the ANFIS models were higher than 0.86 and showed better performance for prediction compared with models developed by response surface methodology. Through ANFIS modeling, the effects of storage conditions on the properties of partially dried cherry tomatoes were visualized. Generally, contents of lycopene and total phenolics decreased with the increase in water activity, temperature and storage time, while aerobic plate count and number of yeasts and molds increased at high water activities and temperatures. Overall, ANFIS approach can be used as an effective tool to study the quality decrease and microbial pollution of partially dried cherry tomatoes during storage, as well as identify the suitable preservation conditions.
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