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Kumar H, Guleria S, Kimta N, Nepovimova E, Dhalaria R, Dhanjal DS, Sethi N, Alomar SY, Kuca K. Selected fruit pomaces: Nutritional profile, health benefits, and applications in functional foods and feeds. Curr Res Food Sci 2024; 9:100791. [PMID: 38979544 PMCID: PMC11228958 DOI: 10.1016/j.crfs.2024.100791] [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: 05/09/2024] [Revised: 06/09/2024] [Accepted: 06/15/2024] [Indexed: 07/10/2024] Open
Abstract
The utmost objective of every nation is to achieve zero hunger and ensure the health and well-being of its population. However, in impoverished nations, particularly in rural areas, such issues persist on a daily basis. Currently, there is a growing demand for fruit consumption due to their potential health benefits. Surprisingly, their most prevalent by-product is pomace, which is produced in millions of tonnes and is usually discarded as waste after processing or consumption. Even food produced with these kinds of raw resources can contribute to the objective of eradicating world hunger. Owing to these advantages, scientists have begun evaluating the nutritional content of various fruit pomace varieties as well as the chemical composition in different bioactive constituents, which have significant health benefits and can be used to formulate a variety of food products with notable nutraceutical and functional potential. So, the purpose of this review is to understand the existing familiarity of nutritional and phytochemical composition of selected fruit pomaces, those derived from pineapple, orange, grape, apple, and tomato. Furthermore, this article covers pre-clinical and clinical investigations conducted on the selected fruit pomace extracts and/or powder forms and its incorporation into food products and animal feed. Adding fruit pomaces reduces the glycemic index, increases the fibre content and total polyphenolic contents, and reduces the cooking loss, etc. In animal feeds, incorporating fruit pomaces improves the antioxidant enzyme activities, humoral immune system, and growth performance and reduces methane emission.
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Affiliation(s)
- Harsh Kumar
- Centre of Advanced Technologies, Faculty of Science, University of Hradec Kralove, Rokitanskeho 62, 50003, Hradec Kralove, Czech Republic
| | - Shivani Guleria
- Department of Biotechnology, TIFAC-Centre of Relevance and Excellence in Agro and Industrial Biotechnology (CORE), Thapar Institute of Engineering and Technology, Patiala, 147001, India
| | - Neetika Kimta
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, 173229, India
| | - Eugenie Nepovimova
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50005, Hradec Kralove, Czech Republic
| | - Rajni Dhalaria
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, 173229, India
| | - Daljeet Singh Dhanjal
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Nidhi Sethi
- Department of Pharmaceutical Sciences, Guru Nanak Dev University, Amritsar, 143005, India
| | - Suliman Y Alomar
- Zoology Department, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Kamil Kuca
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50005, Hradec Kralove, Czech Republic
- Biomedical Research Center, University Hospital of Hradec Kralove, 50005, Hradec Kralove, Czech Republic
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Gumul D, Ziobro R, Korus J, Surma M. Pulp from Colored Potatoes ( Solanum tuberosum L.) as an Ingredient Enriching Dessert Cookies. Foods 2023; 12:3735. [PMID: 37893628 PMCID: PMC10606129 DOI: 10.3390/foods12203735] [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: 09/25/2023] [Revised: 10/07/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Freeze-dried pulp from colored potatoes, obtained after starch isolation, is a rich source of polyphenols. Therefore, it can be used to fortify cookies, contributing to a reduction in industrial waste, aligning with the zero-waste technology. The purpose of this study was to analyze the effects of adding 5% and 10% pulp from two varieties of colored potatoes on the content of polyphenols, antioxidant activity, physical characteristics, nutritional composition, and the levels of hydroxymethylfurfural and acrylamide of the fortified cookies. The findings revealed that colored potato pulp is an outstanding additive for fortifying cookies with polyphenols, flavonoids, anthocyanins, and flavonols (even two to four times in comparison to control). Cookies containing pulp exhibited even two times higher fiber and protein content (up to 17% more), while the fat and ash content remained unchanged compared to control cookies. Furthermore, they contained 30% less HMF and 40% more acrylamide. These cookies also exhibited good physical properties in the final products. The study demonstrated that pulp from the "Magenta Love" potato variety was significantly more effective in enriching cookies with health-promoting compounds and nutrition value compared to pulp from Marleta Blue.
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Affiliation(s)
- Dorota Gumul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Str. 122, 30-149 Krakow, Poland; (R.Z.); (J.K.)
| | - Rafał Ziobro
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Str. 122, 30-149 Krakow, Poland; (R.Z.); (J.K.)
| | - Jarosław Korus
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Str. 122, 30-149 Krakow, Poland; (R.Z.); (J.K.)
| | - Magdalena Surma
- Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Str. 122, 30-149 Krakow, Poland;
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Poiana MA, Alexa E, Radulov I, Raba DN, Cocan I, Negrea M, Misca CD, Dragomir C, Dossa S, Suster G. Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder. Foods 2023; 12:3239. [PMID: 37685172 PMCID: PMC10487000 DOI: 10.3390/foods12173239] [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: 07/31/2023] [Revised: 08/25/2023] [Accepted: 08/26/2023] [Indexed: 09/10/2023] Open
Abstract
In recent years, sustainability has promoted new research to develop reformulation strategies for value-added food products by exploiting grape pomace. Grape pomace powder (GP) was used to substitute spelt flour (SF) at 0, 5, 10, 15, 20 and 25% to obtain three types of fortified pastry products: biscuits and cakes involving a chemical leavening agent, and rolls leavened by yeast. Proximate composition, total phenolic content (TPC), total flavonoids content (TFC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and ferric-reducing antioxidant power (FRAP) along with physical characteristics and sensory analysis of the enriched products were considered. The retention rate of the functional attributes of formulations in response to baking was also evaluated. Significant improvements in TPC, TFC and both antioxidant tests were achieved in the fortified products by the incremental incorporation of GP. With a substitution of 25% SF by GP, the following increases were recorded in biscuits, cakes and rolls over the control samples: 7.198-, 7.733- and 8.117-fold for TPC; 8.414-, 7.000- and 8.661-fold for TFC; 16.334-, 17.915- and 18.659-fold for FRAP and 16.384-, 17.908- and 18.775-fold for DPPH. The retention rates of TPC, TFC, FRAP and DPPH relative to the corresponding dough were 41-63%, 37-65%, 48-70% and 45-70%. The formulas leavened by yeast revealed higher functionality than those produced with a chemical raising agent. With the increase in GP, the elasticity and porosity gradually decreased for cakes and rolls, while the spread ratio of biscuits increased. Regarding sensory evaluation, all formulations with incorporated GP up to 10% were rated at an extremely pleasant acceptability level. The solutions derived from this study have great practical applicability for the development of new pastry formulations with improved functionality from GP valorisation.
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Affiliation(s)
- Mariana-Atena Poiana
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Ersilia Alexa
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Isidora Radulov
- Faculty of Agriculture, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania;
| | - Diana-Nicoleta Raba
- Faculty of Tourism and Rural Management, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (D.-N.R.); (G.S.)
| | - Ileana Cocan
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Monica Negrea
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Corina Dana Misca
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Christine Dragomir
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Sylvestre Dossa
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Gabriel Suster
- Faculty of Tourism and Rural Management, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (D.-N.R.); (G.S.)
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Ahmed M, Bose I, Goksen G, Roy S. Himalayan Sources of Anthocyanins and Its Multifunctional Applications: A Review. Foods 2023; 12:foods12112203. [PMID: 37297448 DOI: 10.3390/foods12112203] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 05/28/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023] Open
Abstract
Anthocyanins, the colored water-soluble pigments, have increasingly drawn the attention of researchers for their novel applications. The sources of anthocyanin are highly diverse, and it can be easily extracted. The unique biodiversity of the Himalayan Mountain range is an excellent source of anthocyanin, but it is not completely explored. Numerous attempts have been made to study the phytochemical aspects of different Himalayan plants. The distinct flora of the Himalayas can serve as a potential source of anthocyanins for the food industry. In this context, this review is an overview of the phytochemical studies conducted on Himalayan plants for the estimation of anthocyanins. For that, many articles have been studied to conclude that plants (such as Berberis asiatica, Morus alba, Ficus palmata, Begonia xanthina, Begonia palmata, Fragaria nubicola, etc.) contain significant amounts of anthocyanin. The application of Himalayan anthocyanin in nutraceuticals, food colorants, and intelligent packaging films have also been briefly debated. This review creates a path for further research on Himalayan plants as a potential source of anthocyanins and their sustainable utilization in the food systems.
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Affiliation(s)
- Mustafa Ahmed
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
| | - Ipsheta Bose
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Swarup Roy
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, India
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‘Aqilah NMN, Rovina K, Felicia WXL, Vonnie JM. A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry. Molecules 2023; 28:molecules28062631. [PMID: 36985603 PMCID: PMC10052168 DOI: 10.3390/molecules28062631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 02/28/2023] [Accepted: 03/01/2023] [Indexed: 03/15/2023] Open
Abstract
The food production industry is a significant contributor to the generation of millions of tonnes of waste every day. With the increasing public concern about waste production, utilizing the waste generated from popular fruits and vegetables, which are rich in high-added-value compounds, has become a focal point. By efficiently utilizing food waste, such as waste from the fruit and vegetable industries, we can adopt a sustainable consumption and production pattern that aligns with the Sustainable Development Goals (SDGs). This paper provides an overview of the high-added-value compounds derived from fruit and vegetable waste and their sources. The inclusion of bioactive compounds with antioxidant, antimicrobial, and antibrowning properties can enhance the quality of materials due to the high phenolic content present in them. Waste materials such as peels, seeds, kernels, and pomace are also actively employed as adsorbents, natural colorants, indicators, and enzymes in the food industry. Therefore, this article compiles all consumer-applicable uses of fruit and vegetable waste into a single document.
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Affiliation(s)
| | - Kobun Rovina
- Correspondence: ; Tel.: +006-088-320000 (ext. 8713); Fax: +006-088-320993
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Difonzo G, Troilo M, Allegretta I, Pasqualone A, Caponio F. Grape skin and seed flours as functional ingredients of pizza: Potential and drawbacks related to nutritional, physicochemical and sensory attributes. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Boff JM, Strasburg VJ, Ferrari GT, de Oliveira Schmidt H, Manfroi V, de Oliveira VR. Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour. Foods 2022; 11:foods11233812. [PMID: 36496620 PMCID: PMC9738156 DOI: 10.3390/foods11233812] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 11/17/2022] [Accepted: 11/24/2022] [Indexed: 11/29/2022] Open
Abstract
Grapes are one of the most cultivated fruits in the world. Concomitantly, a large amount of waste is generated from this product. Grape pomace (GP) flour can be used as an increment for making new food products. GP is rich in fibers and phenolic compounds, and in addition could be used to reduce agro-industrial residues. Thus, the objective of this study was to evaluate the influence of the addition of different percentages of grape pomace (GP) on the chemical, technological, and sensory characteristics in pasta and bakery products. An integrative review was conducted. The selection of papers was carried out by searching studies in databases. An improvement in chemical quality with the addition of GP was observed, such as fiber, anthocyanin, and micronutrient content. Biscuits, cookies, cakes, breads, and pasta did not show any impairment in terms of acceptability. However, biscuits and cookies had the best global acceptance. The degree of acceptance still seems to be low for the use of GP to be included in high quantities in successful products. Samples with a maximum of 10% addition of GP flour seem to be accepted. On the other hand, the higher the percentage of GP flour, the healthier benefits they seem to promote.
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Affiliation(s)
- Jaqueline Menti Boff
- Postgraduate Program in Food, Nutrition and Health, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil
| | - Virgílio José Strasburg
- Postgraduate Program in Food, Nutrition and Health, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil
- Department of Nutrition, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil
| | - Gabriel Tonin Ferrari
- Nutrition Course, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil
| | - Helena de Oliveira Schmidt
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil
| | - Vitor Manfroi
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil
| | - Viviani Ruffo de Oliveira
- Postgraduate Program in Food, Nutrition and Health, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil
- Department of Nutrition, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil
- Correspondence: (V.R.d.O.); Tel./Fax: +55-51-3308-5610
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Agro-Industrial Fruit Byproducts as Health-Promoting Ingredients Used to Supplement Baked Food Products. Foods 2022. [PMCID: PMC9601857 DOI: 10.3390/foods11203181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
One of the biggest problems faced by food industries is the generation of large amounts of agro-industrial byproducts, such as those derived from fruit processing, as well as the negative effects of their inadequate management. Approximately 1/3 of the food produced worldwide is unused or is otherwise wasted along the chain, which represents a burden on the environment and an inefficiency of the system. Thus, there is growing interest in reintroducing agro-industrial byproducts (both from fruits and other sources) into the processing chain, either by adding them as such or utilizing them as sources of health-promoting bioactive compounds. The present work discusses recent scientific studies on the nutritional and bioactive composition of some agro-industrial byproducts derived from fruit processing, their applications as ingredients to supplement baked foods, and their main biological activities on the consumer’s health. Research shows that agro-industrial fruit byproducts can be incorporated into various baked foods, increasing their fiber content, bioactive profile, and antioxidant capacity, in addition to other positive effects such as reducing their glycemic impact and inducing satiety, all while maintaining good sensory acceptance. Using agro-industrial fruit byproducts as food ingredients avoids discarding them; it can promote some bioactivities and maintain or even improve sensory acceptance. This contributes to incorporating edible material back into the processing chain as part of a circular bioeconomy, which can significantly benefit primary producers, processing industries (particularly smaller ones), and the final consumer.
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Biological Activities of Grape Seed By-Products and Their Potential Use as Natural Sources of Food Additives in the Production of Balady Bread. Foods 2022; 11:foods11131948. [PMID: 35804762 PMCID: PMC9265449 DOI: 10.3390/foods11131948] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 06/25/2022] [Accepted: 06/28/2022] [Indexed: 02/07/2023] Open
Abstract
The biological function of bioactive compounds found in plant by-products has triggered expanded interest in recent years. This study aims to produce balady bread enriched with dietary fiber, mineral, and phenolic compounds by the addition of grape seeds powder (GSP) at different levels (5%, 10%, and 15% as a partial substitute for wheat flour). The results show that balady bread (Bb) and grape seed powder have ash contents of about 1.97% and 3.04%, lipid contents of 3.22% and 17.15%, protein contents of 11.16% and 12.10%, fiber contents of 1.06% and 44.90%, and carbohydrates contents of 56.52% and 29%, respectively. Moreover, grape seed powder contains a higher level of iron and zinc about 30.02 and 9.43 mg/kg than the Bb control sample which contains about 8.19 and 7.25 mg/kg respectively. The findings revealed that balady bread fortified with grape seed powder contains a high amount of total polyphenols content (TPC), total flavonoid content (TF), and antioxidant capacity. The farinograph test results showed that increasing the GSP concentration in the flour above 10% reduced dough development, stability, and farinograph quality number. The addition of GSP to wheat flour accelerated the dough’s water absorption and mixing tolerance. Grape seed incorporation levels up to 10% (w/w) had no negative effect on dough rheological performance. The sensory evaluation of bread showed that samples that were enriched with grape seeds powder at up to 10% had good quality. Based on these findings, it is recommended to replace up to 10% GSP in the manufacturing of fortified balady bread with satisfactory physical and sensory characteristics and high TPC and antioxidant activity.
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Fontana M, Murowaniecki Otero D, Pereira AM, Santos RB, Gularte MA. Grape Pomace Flour for Incorporation into Cookies: Evaluation of Nutritional, Sensory and Technological Characteristics. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2086956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Mauro Fontana
- Department of Distance Education, Universidade do Extremo Sul Catarinense, Criciúma, Brazil
| | | | - Aline Machado Pereira
- Tecnologia dos Alimentos, Universidade Federal de PelotasDepartamento de Ciência e , Pelotas, Brazil
| | - Roberta Bascke Santos
- Tecnologia dos Alimentos, Universidade Federal de PelotasDepartamento de Ciência e , Pelotas, Brazil
| | - Márcia Arocha Gularte
- Tecnologia dos Alimentos, Universidade Federal de PelotasDepartamento de Ciência e , Pelotas, Brazil
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Gao J, Koh AHS, Zhou W. Enhancing health benefits of bakery products using phytochemicals. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:239-281. [PMID: 35595395 DOI: 10.1016/bs.afnr.2021.12.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
There has been a growing interest in functional bakery products with enhanced health benefits, especially the prevention of some chronic diseases such as type 2 diabetes, cardiovascular diseases and neurodegenerative disorders. Fortification of wheat flour with phytochemicals, plant components with various bio-activities, is one of the promising approaches to improving public health with the ubiquitous consumption of baked goods. This chapter reviews the current knowledge of several representative phytochemicals, mainly plant polyphenols, including catechins, anthocyanins, fucoidan and quercetin extracted from various plant resources, and their application in bakery products, regarding their stability, impact on product quality and potential health benefits.
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Affiliation(s)
- Jing Gao
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Audrey Hui Si Koh
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore.
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Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1704-1714. [PMID: 35531394 PMCID: PMC9046511 DOI: 10.1007/s13197-021-05180-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/09/2021] [Accepted: 06/13/2021] [Indexed: 01/17/2023]
Abstract
The use of dried grape pomace (DGP) as a bulking agent for partly substitution of sugar, milk powder and whey powder in compound chocolate (CC) was investigated. D-optimal mixture design was used to determine the effect of composition on the particle size, flow behaviour (Casson yield value and plastic viscosity), as well as total phenolic and resveratrol contents before and after in vitro digestion. The various models (linear, quadratic and cubic) which were identified as significant (P < 0.05) were used in this study. As a result, DGP was found suitable to be used in CC as a bulking agent to partially substitute sucrose, milk powder and whey powder to increase functional properties and decrease the cost of the CC. For CC with the most acceptable rheological properties and a satisfactory level of TPC and resveratrol, optimum usage levels of DGP were identified as 7.1% to 10.0%. Further studies will require to modify flow behaviours by optimizing the particle size of pomace.
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Taghian Dinani S, van der Goot AJ. Challenges and solutions of extracting value-added ingredients from fruit and vegetable by-products: a review. Crit Rev Food Sci Nutr 2022; 63:7749-7771. [PMID: 35275755 DOI: 10.1080/10408398.2022.2049692] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Every year, huge amounts of fruit and vegetable by-products in the food processing factories are produced. These by-products have great potential to be used for different targets especially the extraction of value-added ingredients. The target of this study is to review the challenges of extraction of value-added ingredients from fruit and vegetable by-products on the industrial scale and to describe current trends in solving these problems. In addition, some strategies such as multi-component extraction as well as application of fermentation before or after the extraction process, and production of biofuel, organic fertilizers, animal feeds, etc. on final residues after extraction of value-added ingredients are discussed in this review paper. In fact, simultaneous extraction of different value-added ingredients from fruit and vegetable by-products can increase the extraction efficiency and reduce the cost of value-added ingredients as well as the final volume of these by-products. After extraction of value-added ingredients, the residues can be used to produce biofuels, or they can be used to produce organic fertilizers, animal feeds, etc. Therefore, the application of several appropriate strategies to treat the fruit and vegetable by-products can increase their application, protect the environment, and improve the food economy.
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Affiliation(s)
| | - Atze Jan van der Goot
- Food Process Engineering, Wageningen University & Research, Wageningen, the Netherlands
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SUBIRIA-CUETO R, CORIA-OLIVEROS AJ, WALL-MEDRANO A, RODRIGO-GARCÍA J, GONZÁLEZ-AGUILAR GA, MARTINEZ-RUIZ NDR, ALVAREZ-PARRILLA E. Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.57520] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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15
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Biopolymers from Agriculture Waste and By-Products. Biopolymers 2022. [DOI: 10.1007/978-3-030-98392-5_6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Jagadiswaran B, Alagarasan V, Palanivelu P, Theagarajan R, Moses J, Anandharamakrishnan C. Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100036] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
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Smarzyński K, Sarbak P, Kowalczewski PŁ, Różańska MB, Rybicka I, Polanowska K, Fedko M, Kmiecik D, Masewicz Ł, Nowicki M, Lewandowicz J, Jeżowski P, Kačániová M, Ślachciński M, Piechota T, Baranowska HM. Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics. Molecules 2021; 26:5417. [PMID: 34500847 PMCID: PMC8434015 DOI: 10.3390/molecules26175417] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/28/2021] [Accepted: 09/01/2021] [Indexed: 01/22/2023] Open
Abstract
The growing human population renders challenges for the future supply of food products with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits, a popular sweet snack, by replacing the wheat flour with 2%, 6%, or 10% (w/w) cricket powder. Consumer acceptance ratings for reference and 2% augmented cookies were comparable, whereas the higher levels of enhancement received inferior consumer scores. This relatively small change in biscuit recipe provided significant and nutritionally desirable enhancements in the biscuits, observed in a series of analyses. An increase in the protein content was observed, including essential amino acids, as well as minerals and fat. This conversion also affected the physical properties of the biscuits, including hardness, and water molecular dynamics measured by 1H NMR. Cricket powder-augmented biscuits join the line of enhanced, functionally superior food products. This and similar food augmentation provide a viable scenario to meet the human food demands in the future.
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Affiliation(s)
- Krzysztof Smarzyński
- Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (K.S.); (P.S.)
| | - Paulina Sarbak
- Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (K.S.); (P.S.)
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (P.Ł.K.); (M.B.R.); (K.P.); (D.K.)
| | - Maria Barbara Różańska
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (P.Ł.K.); (M.B.R.); (K.P.); (D.K.)
| | - Iga Rybicka
- Department of Technology and Instrumental Analysis, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland;
| | - Katarzyna Polanowska
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (P.Ł.K.); (M.B.R.); (K.P.); (D.K.)
| | - Monika Fedko
- Department of Gastronomy Science and Functional Food, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-634 Poznań, Poland;
| | - Dominik Kmiecik
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (P.Ł.K.); (M.B.R.); (K.P.); (D.K.)
| | - Łukasz Masewicz
- Department of Physics and Biophysics, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland;
| | - Marcin Nowicki
- Institute of Agriculture, University of Tennessee, 370 Plant Biotechnology Building, 2505 EJ Chapman Drive, Knoxville, TN 37996-4560, USA;
| | - Jacek Lewandowicz
- Department of Production Management and Logistics, Poznan University of Technology, 2 Jacka Rychlewskiego St., 60-965 Poznań, Poland;
| | - Paweł Jeżowski
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Berdychowo 4, 60-965 Poznań, Poland; (P.J.); (M.Ś.)
| | - Miroslava Kačániová
- Department of Fruit Sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia;
- Department of Bioenergy and Food Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinskiej 1, 35-601 Rzeszow, Poland
| | - Mariusz Ślachciński
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Berdychowo 4, 60-965 Poznań, Poland; (P.J.); (M.Ś.)
| | - Tomasz Piechota
- Department of Agronomy, Poznań University of Life Sciences, 11 Dojazd St., 60-631 Poznań, Poland;
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland;
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Simsek M, Süfer Ö. Olive pomace from olive oil processing as partial flour substitute in breadsticks: Bioactive, textural, sensorial and nutritional properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15705] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Meric Simsek
- Department of Food Engineering Osmaniye Korkut Ata University Osmaniye Turkey
| | - Özge Süfer
- Department of Food Engineering Osmaniye Korkut Ata University Osmaniye Turkey
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19
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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: 33] [Impact Index Per Article: 11.0] [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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20
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Pattnaik M, Pandey P, Martin GJO, Mishra HN, Ashokkumar M. Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and their Applications in Functional Food Development. Foods 2021; 10:279. [PMID: 33573135 PMCID: PMC7911848 DOI: 10.3390/foods10020279] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 01/20/2021] [Accepted: 01/22/2021] [Indexed: 02/07/2023] Open
Abstract
The by-products generated from the processing of fruits and vegetables (F&V) largely are underutilized and discarded as organic waste. These organic wastes that include seeds, pulp, skin, rinds, etc., are potential sources of bioactive compounds that have health imparting benefits. The recovery of bioactive compounds from agro-waste by recycling them to generate functional food products is of increasing interest. However, the sensitivity of these compounds to external factors restricts their utility and bioavailability. In this regard, the current review analyses various emerging technologies for the extraction of bioactives from organic wastes. The review mainly aims to discuss the basic principle of extraction for extraction techniques viz. supercritical fluid extraction, subcritical water extraction, ultrasonic-assisted extraction, microwave-assisted extraction, and pulsed electric field extraction. It provides insights into the strengths of microencapsulation techniques adopted for protecting sensitive compounds. Additionally, it outlines the possible functional food products that could be developed by utilizing components of agricultural by-products. The valorization of wastes can be an effective driver for accomplishing food security goals.
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Affiliation(s)
- Monalisha Pattnaik
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
| | - Pooja Pandey
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
- School of Chemistry, The University of Melbourne, Parkville, VIC 3010, Australia
- Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia;
| | - Gregory J. O. Martin
- Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia;
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
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21
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Echegaray N, Munekata PES, Gullón P, Dzuvor CKO, Gullón B, Kubi F, Lorenzo JM. Recent advances in food products fortification with anthocyanins. Crit Rev Food Sci Nutr 2020; 62:1553-1567. [PMID: 33198501 DOI: 10.1080/10408398.2020.1844141] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Anthocyanins are polyphenolic compounds belonging to the group of flavonoids in charge of providing red, purple, and blue colourations to different parts of trees and plants, such as leaves, flowers, fruits, roots, and stems. These substances have potential health benefits due to characteristics such as antioxidant and anti-inflammatory properties, which could be leveraged in the food industry. However, the use and handling of anthocyanins are conditioned due to the low stability of these molecules. For this reason, the application of adequate extraction, purification and stabilization techniques is required for its subsequent management. In this regards, green extraction methods and novel stabilization techniques are of particular interest in the utilization of these biocompounds. This review provides in-depth information about the extraction, purification, and stabilization of anthocyanins from different plant sources. Additionally, this work highlights the potential use of anthocyanins in the food industry for the formulation of different fortified foods and beverages, which could have beneficial health effects. Green technologies, are a promising tool to recover extracts rich in anthocyanins from different vegetable matrices, including by-products. The extracts obtained can be easily used in the fortification of baked foods, dairy products, and different beverages.
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Affiliation(s)
- Noemí Echegaray
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Patricia Gullón
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
| | - Christian K O Dzuvor
- Bioengineering Laboratory, Department of Chemical Engineering, Monash University, Clayton, Victoria, Australia
| | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), Ourense, Spain
| | - Francis Kubi
- Department of Chemical Engineering, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
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22
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Nguyen TT, Rosello C, Bélanger R, Ratti C. Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing. Foods 2020; 9:E1468. [PMID: 33076324 PMCID: PMC7602544 DOI: 10.3390/foods9101468] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 10/10/2020] [Accepted: 10/12/2020] [Indexed: 11/17/2022] Open
Abstract
Plants need to be protected against pests and diseases, so as to assure an adequate production, and therefore to contribute to food security. However, some of the used pesticides are harmful compounds, and thus the right balance between the need to increase food production with the need to ensure the safety of people, food and the environment must be struck. In particular, when dealing with fruit and vegetable wastes, their content in agrochemicals should be monitored, especially in peel and skins, and eventually minimized before or during further processing to separate or concentrate bioactive compounds from it. The general objective of this review is to investigate initial levels of pesticide residues and their potential reduction through further processing for some of the most contaminated fruit and vegetable wastes. Focus will be placed on extraction and drying processes being amid the main processing steps used in the recuperation of bioactive compounds from fruit and vegetable wastes.
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Affiliation(s)
- Tri Thanh Nguyen
- Soils and Agri-Food Engineering Dept, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada;
| | - Carmen Rosello
- Chemical Engineering Group, Chemistry Department, Universitat des Iles Balears, Palma, 07122 Mallorca, Spain;
- Soils and Agri-Food Engineering Dept, Université Laval, Quebec City, QC G1V 0A6, Canada
| | - Richard Bélanger
- Plant Science Dept, Université Laval, Quebec City, QC G1V 0A6, Canada;
| | - Cristina Ratti
- Soils and Agri-Food Engineering Dept, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada;
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23
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Taladrid D, Laguna L, Vendrell VD, Guadarrana A, Moreno-Arribas MV, Bartolomé B. Sensory acceptability of winery by-products as seasonings for salt replacement. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03581-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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24
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Iuga M, Mironeasa S. Potential of grape byproducts as functional ingredients in baked goods and pasta. Compr Rev Food Sci Food Saf 2020; 19:2473-2505. [PMID: 33336974 DOI: 10.1111/1541-4337.12597] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 05/14/2020] [Accepted: 06/10/2020] [Indexed: 12/23/2022]
Abstract
Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.
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Affiliation(s)
- Mădălina Iuga
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
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26
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Management of Fruit Industrial By-Products-A Case Study on Circular Economy Approach. Molecules 2020; 25:molecules25020320. [PMID: 31941124 PMCID: PMC7024247 DOI: 10.3390/molecules25020320] [Citation(s) in RCA: 116] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 01/03/2020] [Accepted: 01/08/2020] [Indexed: 11/17/2022] Open
Abstract
The management of industrial fruit by-products is important not only to decrease the volume of food waste accumulated in the landfills but also to develop strategies through reuse with the purpose to valorise and add economic value. The disposal of food waste leads to different global issues in different sectors, such as social, environmental and economical. These by-products represent a rich source of valuable compounds (polyphenols) with high antioxidant activity, which can be extracted through biotechnological methodologies for future industrial applications. In this context, the management of fruit by-products is challenged to move from a linear economy to a circular economy. Therefore, the purpose of this review is to provide a critical view of an integrated valorisation of fruit by-products to overcome a global issue, via the production of antioxidant extracts with high economic value. A case study of pineapple processing industrialization in a circular economy is explored and discussed.
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27
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Šottníková V, Langová R, Hřivna L, Nedomová Š, Jůzl M. Quality of biscuits as affected by addition of fibre. POTRAVINARSTVO 2019. [DOI: 10.5219/1034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of the study was to propose formulas with addition of bamboo and hemp fibre and grape seed flour in an amount of 3, 6 and 9% and then assess the effect of added fibre on the quality of biscuits. A total of 20 samples were baked, in half of the samples the basic ingredient was wheat flour, and in the rest of samples spelt flour was used. During a baking experiment, it was found that the best effect on the product volume and the weight after baking had bamboo fibre. Minor baking losses occurred in biscuits with wheat flour. The best sensory results were attained with the sample having 3% of grape seed flour with a spelt flour base. The crispiest was the sample made from spelt flour with 3% of hemp fibre and the wheat samples with bamboo fibre were of the lightest colour. Control samples had the highest nutritional values and biscuits with added bamboo fibre contained the lowest energy in both formulas.
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28
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Trigo JP, Alexandre EMC, Saraiva JA, Pintado ME. High value-added compounds from fruit and vegetable by-products – Characterization, bioactivities, and application in the development of novel food products. Crit Rev Food Sci Nutr 2019; 60:1388-1416. [DOI: 10.1080/10408398.2019.1572588] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- João P. Trigo
- CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Elisabete M. C. Alexandre
- CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Jorge A. Saraiva
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Manuela E. Pintado
- CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
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Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2019; 2019:9161840. [PMID: 30854397 PMCID: PMC6378017 DOI: 10.1155/2019/9161840] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Revised: 01/16/2019] [Accepted: 01/19/2019] [Indexed: 11/26/2022]
Abstract
Grape pomace is one of the major waste products generated by the wine-making process and it contains seeds and skins still rich in bioactive compounds. Skins can be separated from the seeds and valorised for the recovery of antioxidant extracts with different potential applications. The aim of this study was to evaluate the influence of the addition of an extract obtained from waste grape skins and encapsulated in maltodextrins on the antioxidant properties and sensory acceptability of whole wheat cocoa biscuits. Different levels of enrichment (1.2, 2.3, and 3.5% on dough weight) were tested, and the obtained doughs and biscuits were analysed for total phenols content and antioxidant capacity (based on different radical assays). Extract addition increased the phenolic content (up to 134% increase) and antioxidant capacity (up to 244%) of both doughs and biscuits. Extract containing biscuits were also characterised by a different colour. However, oxidation stability, evaluated at accelerated temperature and oxygen conditions, was not improved by the extract incorporation. Cooking led to an average (not always significant) 16% decrease in phenolic content for both enriched and reference recipes. The enrichment level significantly influenced the sensory acceptability, with identification of two clusters of consumers, with one cluster preferring the biscuits with the highest enrichment level and one cluster preferring the biscuits with the lowest level. The results showed that whole wheat cacao biscuits represent an appropriate food matrix to develop pleasant novel products enriched in phenolic compounds from waste grape skins and likeable for regular biscuits consumers.
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30
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Brykova T, Samohvalova O, Grevtseva N, Kasabova K, Grygorenko A. THE INFLUENCE OF GRAPE POWDERS ON THE RHEOLOGICAL PROPERTIES OF DOUGH AND CHARACTERISTICS OF THE QUALITY OF BUTTER BISCUITS. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.15673/fst.v12i2.945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The effect of grape powders on the rheological properties of dough and the indicators of butter biscuits quality have been investigated. Butter biscuits were cooked with the addition of powdered grape seeds and grape skins from the grape pomace obtained in the southern regions of Ukraine. The grape powders were added to the dough in an amount of 15.0% of the weight of the wheat flour. It has been shown that the presence of powdered grape skins increases the dough’s effective viscosity by 3.9 times, of powdered grape seeds – by 5.4 times, as compared to the reference sample, and it makes the dough more resistant to destruction. Adding powdered grape skins increases the plastic viscosity of the samples by 31.4%, powdered grape seeds – by 38.1%. The higher plastic properties of the dough allow the biscuits to hold their shape better and to retain the pattern on their surface. With grape powders added, the adhesive strength of the dough decreases. When powdered grape skins are added, the adhesion strength decreases by 23.0 %, and if we add powdered grape seeds, by 33.0%. It facilitates the work of moulding equipment and reduces the production losses of the dough during processing and moulding. The values of physicochemical parameters of the quality of butter biscuits – the specific volume and the wetting ability – slightly increase as compared to the reference sample. Products hold their shape better, and do not become runny during baking, because of a higher degree of form stability. Organoleptic indicators of the quality of butter biscuits with experimental additives are becoming better. Biscuits acquire a pleasant nutty taste after adding powdered grape seeds, and the taste and flavour of prunes and raisins after adding powdered grape skins. Butter biscuits take a deep chocolate colour or chocolate with a violet tint.
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