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Kapellakis IE, Tsagarakis KP. Historical evolution of olive oil production processes focusing on the role of water, the contribution of energy sources, and the by-product management: The case-study of Crete, Greece. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 953:175861. [PMID: 39216767 DOI: 10.1016/j.scitotenv.2024.175861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2024] [Revised: 08/20/2024] [Accepted: 08/21/2024] [Indexed: 09/04/2024]
Abstract
There are numerous studies dealing with olive oil management from ancient civilizations to the mid last century, but they are limited on the historical value of information. At the same time, much knowledge is widely available and accessible on the contemporaneous production of olive oil, the necessary inputs (water and energy) and outputs (by-products) of the production process. The present study aims to shed light on olive oil extraction management from antiquity to present and to bridge the gap between archaeological and modern agricultural, engineering, and environmental disciplines. For the purposes of this study, Crete, Greece, a well-known and traditional olive oil producing region is investigated. This study is dedicated to unveil practices concerning: (a) the processing of the olives, (b) the various energy aspects per era, (c) the role of water and energy at each stage of the extraction process, and (d) management of by-products per era. The main findings support that: (a) the evolution of the extraction processes was relatively slow and remained almost the same from Minoan times until the middle of the 20th century, (b) the importance of water has been demonstrated from the beginning in the efficient extraction of the maximum amount of olive oil, (c) wastewater was first reported during the Hellenistic-Roman period due to the increased quantities produced, (d) by-product management was only considered in the previous century for environmental purposes, (e) olive oil production has been a human-based process for centuries and was greatly increased by the introduction of animals, and (f) olive oil production was further increased with the utilization of mechanical and electrical energy. It can be therefore clearly concluded that past practices have both similarities and differences with the present ones, which in turn have been optimized in terms of energy sources, water uses, olive mill equipment, and environmental considerations, to result in maximum olive oil production with minimum environmental impacts. Based on this work, important lessons can be drawn that show the historical evolution of extraction and management practices.
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Affiliation(s)
- Iosif E Kapellakis
- Department of Civil Engineering, School of Architecture, Engineering, Land and Environmental Sciences, Neapolis University Pafos, 2 Danais Av., 8042 Pafos, Cyprus.
| | - Konstantinos P Tsagarakis
- School of Production Engineering and Management, Technical University of Crete, University Campus, 731 00 Kounoupidiana, Chania, Greece
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Schiebel CS, Bueno LR, Pargas RB, de Mello Braga LLV, da Silva KS, Fernandes ACVU, Dos Santos Maia MH, de Oliveira NMT, Bach C, Maria-Ferreira D. Exploring the biological activities and potential therapeutic applications of agro-industrial waste products through non-clinical studies: A systematic review. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 950:175317. [PMID: 39111448 DOI: 10.1016/j.scitotenv.2024.175317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 07/19/2024] [Accepted: 08/04/2024] [Indexed: 08/12/2024]
Abstract
The latent potential of active ingredients derived from agro-industrial waste remains largely untapped and offers a wealth of unexplored resources. While these types of materials have applications in various fields, their ability to benefit human health needs to be further explored and investigated. This systematic review was conducted to systematically evaluate non-clinical studies that have investigated the biological effects of fractions, extracts and bioactive compounds from agro-industrial wastes and their potential therapeutic applications. Articles were selected via PubMed, Embase and Medline using the descriptors (by-products[title/abstract]) AND (agro-industrial[title/abstract]). The systematic review was registered in the International Prospective Register of Systematic Reviews (Prospero) under the number CRD42024491021. After a detailed analysis based on inclusion and exclusion criteria, a total of 38 articles were used for data extraction and discussion of the results. Information was found from in vitro and in vivo experiments investigating a variety of residues from the agro-industry. The studies investigated peels, pomace/bagasse, pulp, seeds, aerial parts, cereals/grains and other types of waste. The most studied activities include mainly antioxidant and anti-inflammatory effects, but other activities such as antimicrobial, cytotoxic, antiproliferative, antinociceptive, hypoglycemic, antihyperglycemic and anticoagulant effects have also been described. Finally, the studies included in this review demonstrate the potential of agro-industrial waste and can drive future research with a focus on clinical application.
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Affiliation(s)
- Carolina Silva Schiebel
- Programa de Pós-graduação em Biotecnologia Aplicada à Saúde da Criança e do Adolescente, Faculdades Pequeno Príncipe, Curitiba 80250-200, Brazil; Instituto de Pesquisa Pelé Pequeno Príncipe, Av. Silva Jardim No 1532, Curitiba 80250-200, Brazil
| | - Laryssa Regis Bueno
- Programa de Pós-graduação em Biotecnologia Aplicada à Saúde da Criança e do Adolescente, Faculdades Pequeno Príncipe, Curitiba 80250-200, Brazil; Instituto de Pesquisa Pelé Pequeno Príncipe, Av. Silva Jardim No 1532, Curitiba 80250-200, Brazil
| | - Romulo Barreiro Pargas
- Programa de Pós-graduação em Biotecnologia Aplicada à Saúde da Criança e do Adolescente, Faculdades Pequeno Príncipe, Curitiba 80250-200, Brazil; Instituto de Pesquisa Pelé Pequeno Príncipe, Av. Silva Jardim No 1532, Curitiba 80250-200, Brazil
| | - Lara Luisa Valerio de Mello Braga
- Programa de Pós-graduação em Biotecnologia Aplicada à Saúde da Criança e do Adolescente, Faculdades Pequeno Príncipe, Curitiba 80250-200, Brazil; Instituto de Pesquisa Pelé Pequeno Príncipe, Av. Silva Jardim No 1532, Curitiba 80250-200, Brazil
| | - Karien Sauruk da Silva
- Programa de Pós-graduação em Biotecnologia Aplicada à Saúde da Criança e do Adolescente, Faculdades Pequeno Príncipe, Curitiba 80250-200, Brazil; Instituto de Pesquisa Pelé Pequeno Príncipe, Av. Silva Jardim No 1532, Curitiba 80250-200, Brazil
| | - Ana Carolina Vieira Ulysséa Fernandes
- Programa de Pós-graduação em Biotecnologia Aplicada à Saúde da Criança e do Adolescente, Faculdades Pequeno Príncipe, Curitiba 80250-200, Brazil; Instituto de Pesquisa Pelé Pequeno Príncipe, Av. Silva Jardim No 1532, Curitiba 80250-200, Brazil
| | - Mateus Henrique Dos Santos Maia
- Programa de Pós-graduação em Biotecnologia Aplicada à Saúde da Criança e do Adolescente, Faculdades Pequeno Príncipe, Curitiba 80250-200, Brazil; Instituto de Pesquisa Pelé Pequeno Príncipe, Av. Silva Jardim No 1532, Curitiba 80250-200, Brazil
| | - Natalia Mulinari Turin de Oliveira
- Programa de Pós-graduação em Biotecnologia Aplicada à Saúde da Criança e do Adolescente, Faculdades Pequeno Príncipe, Curitiba 80250-200, Brazil; Instituto de Pesquisa Pelé Pequeno Príncipe, Av. Silva Jardim No 1532, Curitiba 80250-200, Brazil
| | - Camila Bach
- Programa de Pós-graduação em Biotecnologia Aplicada à Saúde da Criança e do Adolescente, Faculdades Pequeno Príncipe, Curitiba 80250-200, Brazil; Instituto de Pesquisa Pelé Pequeno Príncipe, Av. Silva Jardim No 1532, Curitiba 80250-200, Brazil
| | - Daniele Maria-Ferreira
- Programa de Pós-graduação em Biotecnologia Aplicada à Saúde da Criança e do Adolescente, Faculdades Pequeno Príncipe, Curitiba 80250-200, Brazil; Instituto de Pesquisa Pelé Pequeno Príncipe, Av. Silva Jardim No 1532, Curitiba 80250-200, Brazil.
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Mgeni ST, Mero HR, Mtashobya LA, Emmanuel JK. The prospect of fruit wastes in bioethanol production: A review. Heliyon 2024; 10:e38776. [PMID: 39421386 PMCID: PMC11483485 DOI: 10.1016/j.heliyon.2024.e38776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 09/28/2024] [Accepted: 09/30/2024] [Indexed: 10/19/2024] Open
Abstract
Utilising agricultural byproducts specifically fruit wastes for bioethanol production offers a promising approach to sustainable energy production and waste mitigation. This approach focuses on assessing the biochemical composition of fruit wastes, particularly their sugar content, as a key aspect of bioethanol production. This study evaluates the potential of pineapple, mango, pawpaw and watermelon fruit wastes for bioethanol production, highlighting the substantial organic waste generated during fruit processing stages such as peeling and pulping. Various techniques, including enzymatic hydrolysis, fermentation, and distillation, are reviewed to optimise bioethanol yields while addressing challenges such as seasonal availability, substrate variability and process optimisation. Besides, the environmental benefits of bioethanol derived from fruit wastes, such as reduced environmental pollution, decreased reliance on fossil fuels, and promotion of sustainable agricultural practices, are emphasised. The study deployed a comprehensive literature review using keywords, specific research questions, and a search strategy that included academic databases, library catalogues, and Google Scholar. Search results were systematically screened and selected based on their relevance to the topic.
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Affiliation(s)
- Shedrack Thomas Mgeni
- Department of Chemistry, Mkwawa University College of Education, P.O. Box 2513, Iringa, Tanzania
- Department of Biological Science, Mkwawa University College of Education, P.O. Box 2513, Iringa, Tanzania
| | - Herieth Rhodes Mero
- Department of Biological Science, Mkwawa University College of Education, P.O. Box 2513, Iringa, Tanzania
| | - Lewis Atugonza Mtashobya
- Department of Chemistry, Mkwawa University College of Education, P.O. Box 2513, Iringa, Tanzania
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Enciso-Martínez Y, Zuñiga-Martínez BS, Ayala-Zavala JF, Domínguez-Avila JA, González-Aguilar GA, Viuda-Martos M. Agro-Industrial By-Products of Plant Origin: Therapeutic Uses as well as Antimicrobial and Antioxidant Activity. Biomolecules 2024; 14:762. [PMID: 39062476 PMCID: PMC11274454 DOI: 10.3390/biom14070762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 06/18/2024] [Accepted: 06/24/2024] [Indexed: 07/28/2024] Open
Abstract
The importance of bioactive compounds in agro-industrial by-products of plant origin lies in their direct impacts on human health. These compounds have been shown to possess antioxidant, anti-inflammatory, and antimicrobial properties, contributing to disease prevention and strengthening the immune system. In particular, the antimicrobial action of these compounds emerges as an important tool in food preservation, providing natural alternatives to synthetic preservatives and contributing to combating antimicrobial resistance. Using agro-industrial by-products of plant origin not only addresses the need to reduce waste and promote sustainability but also inaugurates a new era in the formulation of functional foods. From fruit peels to pulps and seeds, these by-products are emerging as essential ingredients in the creation of products that can promote health. Continued research in this area will unveil new applications and properties of these by-products and open doors to a food paradigm in which health and sustainability converge, paving the way to a healthier and more equitable future. The present review presents an overview of our knowledge of agro-industrial by-products and some of their more relevant health-promoting bioactivities.
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Affiliation(s)
- Yessica Enciso-Martínez
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, La Victoria 46, Hermosillo 83304, Sonora, Mexico; (Y.E.-M.); (B.S.Z.-M.); (J.F.A.-Z.); (J.A.D.-A.); (G.A.G.-A.)
- IPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández, 03312 Alicante, Spain
| | - B. Shain Zuñiga-Martínez
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, La Victoria 46, Hermosillo 83304, Sonora, Mexico; (Y.E.-M.); (B.S.Z.-M.); (J.F.A.-Z.); (J.A.D.-A.); (G.A.G.-A.)
- IPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández, 03312 Alicante, Spain
| | - Jesús Fernando Ayala-Zavala
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, La Victoria 46, Hermosillo 83304, Sonora, Mexico; (Y.E.-M.); (B.S.Z.-M.); (J.F.A.-Z.); (J.A.D.-A.); (G.A.G.-A.)
| | - J. Abraham Domínguez-Avila
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, La Victoria 46, Hermosillo 83304, Sonora, Mexico; (Y.E.-M.); (B.S.Z.-M.); (J.F.A.-Z.); (J.A.D.-A.); (G.A.G.-A.)
| | - Gustavo A. González-Aguilar
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, La Victoria 46, Hermosillo 83304, Sonora, Mexico; (Y.E.-M.); (B.S.Z.-M.); (J.F.A.-Z.); (J.A.D.-A.); (G.A.G.-A.)
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández, 03312 Alicante, Spain
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Roselli V, Pugliese G, Leuci R, Brunetti L, Gambacorta L, Tufarelli V, Piemontese L. Green Methods to Recover Bioactive Compounds from Food Industry Waste: A Sustainable Practice from the Perspective of the Circular Economy. Molecules 2024; 29:2682. [PMID: 38893556 PMCID: PMC11173532 DOI: 10.3390/molecules29112682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Revised: 06/02/2024] [Accepted: 06/03/2024] [Indexed: 06/21/2024] Open
Abstract
The worrying and constant increase in the quantities of food and beverage industry by-products and wastes is one of the main factors contributing to global environmental pollution. Since this is a direct consequence of continuous population growth, it is imperative to reduce waste production and keep it under control. Re-purposing agro-industrial wastes, giving them new life and new directions of use, is a good first step in this direction, and, in global food production, vegetables and fruits account for a significant percentage. In this paper, brewery waste, cocoa bean shells, banana and citrus peels and pineapple wastes are examined. These are sources of bioactive molecules such as polyphenols, whose regular intake in the human diet is related to the prevention of various diseases linked to oxidative stress. In order to recover such bioactive compounds using more sustainable methods than conventional extraction, innovative solutions have been evaluated in the past decades. Of particular interest is the use of deep eutectic solvents (DESs) and compressed solvents, associated with green techniques such as microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE), pressurized liquid extraction (PLE) and pulsed-electric-field-assisted extraction (PEF). These novel techniques are gaining importance because, in most cases, they allow for optimizing the extraction yield, quality, costs and time.
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Affiliation(s)
- Vincenzo Roselli
- Department of Pharmacy-Pharmaceutical Science, University of Bari Aldo Moro, Campus E. Quagliariello, Via E. Orabona 4, 70126 Bari, Italy
| | - Gianluca Pugliese
- Department of Precision and Regenerative Medicine and Jonian Area (DiMePRe-J), Section of Veterinary Science and Animal Production, University of Bari Aldo Moro, 70010 Valenzano, Italy
| | - Rosalba Leuci
- Department of Pharmacy-Pharmaceutical Science, University of Bari Aldo Moro, Campus E. Quagliariello, Via E. Orabona 4, 70126 Bari, Italy
| | - Leonardo Brunetti
- Department of Pharmacy-Pharmaceutical Science, University of Bari Aldo Moro, Campus E. Quagliariello, Via E. Orabona 4, 70126 Bari, Italy
| | - Lucia Gambacorta
- Institute of Science of Food Production (ISPA), Research National Council (CNR), Via Amendola 122/O, 70126 Bari, Italy
| | - Vincenzo Tufarelli
- Department of Precision and Regenerative Medicine and Jonian Area (DiMePRe-J), Section of Veterinary Science and Animal Production, University of Bari Aldo Moro, 70010 Valenzano, Italy
| | - Luca Piemontese
- Department of Pharmacy-Pharmaceutical Science, University of Bari Aldo Moro, Campus E. Quagliariello, Via E. Orabona 4, 70126 Bari, Italy
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Villegas-Aguilar MDC, Sánchez-Marzo N, Fernández-Ochoa Á, Del Río C, Montaner J, Micol V, Herranz-López M, Barrajón-Catalán E, Arráez-Román D, Cádiz-Gurrea MDLL, Segura-Carretero A. Evaluation of Bioactive Effects of Five Plant Extracts with Different Phenolic Compositions against Different Therapeutic Targets. Antioxidants (Basel) 2024; 13:217. [PMID: 38397815 PMCID: PMC10886104 DOI: 10.3390/antiox13020217] [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: 01/19/2024] [Revised: 02/02/2024] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
Plant extracts rich in phenolic compounds have been reported to exert different bioactive properties. Despite the fact that there are plant extracts with completely different phenolic compositions, many of them have been reported to have similar beneficial properties. Thus, the structure-bioactivity relationship mechanisms are not yet known in detail for specific classes of phenolic compounds. In this context, this work aims to demonstrate the relationship of extracts with different phenolic compositions versus different bioactive targets. For this purpose, five plant matrices (Theobroma cacao, Hibiscus sabdariffa, Silybum marianum, Lippia citriodora, and Olea europaea) were selected to cover different phenolic compositions, which were confirmed by the phytochemical characterization analysis performed by HPLC-ESI-qTOF-MS. The bioactive targets evaluated were the antioxidant potential, the free radical scavenging potential, and the inhibitory capacity of different enzymes involved in inflammatory processes, skin aging, and neuroprotection. The results showed that despite the different phenolic compositions of the five matrices, they all showed a bioactive positive effect in most of the evaluated assays. In particular, matrices with very different phenolic contents, such as T. cacao and S. marianum, exerted a similar inhibitory power in enzymes involved in inflammatory processes and skin aging. It should also be noted that H. sabdariffa and T. cacao extracts had a low phenolic content but nevertheless stood out for their bioactive antioxidant and anti-radical capacity. Hence, this research highlights the shared bioactive properties among phenolic compounds found in diverse matrices. The abundance of different phenolic compound families highlights their elevated bioactivity against diverse biological targets.
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Affiliation(s)
| | - Noelia Sánchez-Marzo
- Institute of Research, Development and Innovation in Biotechnology of Elche (IDiBE) Miguel Hernández University (UMH), 03202 Elche, Spain; (N.S.-M.); (V.M.); (M.H.-L.); (E.B.-C.)
| | - Álvaro Fernández-Ochoa
- Department of Analytical Chemistry, University of Granada, 18071 Granada, Spain; (M.d.C.V.-A.); (Á.F.-O.); (D.A.-R.); (A.S.-C.)
| | - Carmen Del Río
- Institute of Biomedicine of Seville (IBiS), Hospital Universitario Virgen del Rocío, CSIC, Universidad de Sevilla, 41013 Seville, Spain; (C.D.R.); (J.M.)
- Department of Neurology, Hospital Universitario Virgen Macarena, 41009 Seville, Spain
| | - Joan Montaner
- Institute of Biomedicine of Seville (IBiS), Hospital Universitario Virgen del Rocío, CSIC, Universidad de Sevilla, 41013 Seville, Spain; (C.D.R.); (J.M.)
- Department of Neurology, Hospital Universitario Virgen Macarena, 41009 Seville, Spain
| | - Vicente Micol
- Institute of Research, Development and Innovation in Biotechnology of Elche (IDiBE) Miguel Hernández University (UMH), 03202 Elche, Spain; (N.S.-M.); (V.M.); (M.H.-L.); (E.B.-C.)
- CIBEROBN (Physiopathology of Obesity and Nutrition CB12/03/30038), Carlos III Health Institute, 28029 Madrid, Spain
| | - María Herranz-López
- Institute of Research, Development and Innovation in Biotechnology of Elche (IDiBE) Miguel Hernández University (UMH), 03202 Elche, Spain; (N.S.-M.); (V.M.); (M.H.-L.); (E.B.-C.)
| | - Enrique Barrajón-Catalán
- Institute of Research, Development and Innovation in Biotechnology of Elche (IDiBE) Miguel Hernández University (UMH), 03202 Elche, Spain; (N.S.-M.); (V.M.); (M.H.-L.); (E.B.-C.)
| | - David Arráez-Román
- Department of Analytical Chemistry, University of Granada, 18071 Granada, Spain; (M.d.C.V.-A.); (Á.F.-O.); (D.A.-R.); (A.S.-C.)
| | - María de la Luz Cádiz-Gurrea
- Department of Analytical Chemistry, University of Granada, 18071 Granada, Spain; (M.d.C.V.-A.); (Á.F.-O.); (D.A.-R.); (A.S.-C.)
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada, 18071 Granada, Spain; (M.d.C.V.-A.); (Á.F.-O.); (D.A.-R.); (A.S.-C.)
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Pathan ARK, Jakhar BL, Dhaka SR, Nitharwal M, Jatav HS, Dudwal RG, Yadav AK, Choudhary SK, Gauttam V, Rajput VD, Minkina T. Persistence and dissipation kinetics of novaluron 9.45% + lambda-cyhalothrin 1.9% ZC insecticides in tomato crop under semi-arid region. ENVIRONMENTAL GEOCHEMISTRY AND HEALTH 2023; 45:9293-9302. [PMID: 36645625 DOI: 10.1007/s10653-022-01466-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Accepted: 12/20/2022] [Indexed: 06/17/2023]
Abstract
In recent decades, fate studies of pesticides have been a topic of interest worldwide due to human health concerns tomato, contain abundant nutritional phytochemicals and lycopene which is known for antioxidant. Tomato is susceptible to many pest, so to overcome from these pests many insecticides are used, leaving residual effects on the crop. So to find out the persistence, the present study was carried out to investigate the residual levels and dissipation behaviour of novaluron 9.45% + lambda-cyhalothrin 1.9% ZC in tomato crop during Rabi session of 2017-18 in randomized block design. The first spray of insecticide was done at fruit formation stage and second spray at 10-day interval at recommended dose @43.31 g a.i. ha-1 and double of recommended dose @86.62 g a.i. ha-1. The residue of novaluron determined by HPLC (high-performance liquid chromatography) on 0 day (two hours after spraying) was 0.154 ppm at lower dose and 0.234 ppm at higher dose. The residue of lambda-cyhalothrin determined by GC ECD (gas chromatography electron capture detector) at 0 day (two hours after spraying) was 0.451 ppm at lower dose and 0.849 ppm at higher dose. The deposition of novaluron 9.45% + lambda-cyhalothrin 1.9% ZC was gradually decreased with increasing days after spraying (DAS). The mean initial deposition of the pesticide novaluron and lambda-cyhalothrin was recorded as 0.154 mg/kg, 0.451 mg/kg, respectively, at the recommended dose @43.31 g a.i. ha-1 while at double of recommended dose @86.62 g a.i. ha-1 novaluron and lambda-cyhalothrin, the mean initial deposition of 0.234 mg/kg and 0.849 mg/kg was recorded, respectively. The residue of the novaluron and lambda-cyhalothrin was at BDL (below determination level) (0.01 and 0.05 ppm) on 5th and 7th day, respectively, at lower dose (x), whereas at higher dose (2x) it was below determination level on 7th and 10th day, respectively. In soil samples, the residue levels were at below the determination level (0.01 mg/kg) for novaluron and (0.05 mg/kg) for lambda-cyhalothrin at both doses. The half-life DT50 of novaluron and lambda-cyhalothrin in the tomato fruit was found to be 2 days at recommended dose (X) @43.31 g a.i. ha-1 for both the pesticide and at double of the recommended dose @86.62 g a.i. ha-1 it was 3 and 2 days, respectively.
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Affiliation(s)
| | - Bhanwar Lal Jakhar
- Sri Karan Narendra Agriculture University, Jobner, Jaipur, 302018, India
| | - Shish Ram Dhaka
- Sri Karan Narendra Agriculture University, Jobner, Jaipur, 302018, India
| | - Mukesh Nitharwal
- Sri Karan Narendra Agriculture University, Jobner, Jaipur, 302018, India
| | | | - Ram Gopal Dudwal
- Sri Karan Narendra Agriculture University, Jobner, Jaipur, 302018, India
| | - Amit Kumar Yadav
- Sri Karan Narendra Agriculture University, Jobner, Jaipur, 302018, India
| | | | - Vishnu Gauttam
- Sri Karan Narendra Agriculture University, Jobner, Jaipur, 302018, India
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Wani NR, Dar AH, Dash KK, Pandey VK, Srivastava S, Jan SY, Deka P, Sabahi N. Recent advances in the production of bionanomaterials for development of sustainable food packaging: A comprehensive review. ENVIRONMENTAL RESEARCH 2023; 237:116948. [PMID: 37611789 DOI: 10.1016/j.envres.2023.116948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 07/08/2023] [Accepted: 08/20/2023] [Indexed: 08/25/2023]
Abstract
Polymers originating from natural macromolecule based polymeric materials have gained popularity due to the demand for green resources to develop unique, eco-friendly, and high-quality biopolymers. The objective of this review is to address the utilization of bionanomaterials to improve food quality, safety, security, and shelf life. Bionanomaterials are synthesized by integrating biological molecules with synthetic materials at the nanoscale. Nanostructured materials derived from biopolymers such as cellulose, chitin, or collagen can be employed for the development of sustainable food packaging. Green materials are cost-effective, biocompatible, biodegradable, and renewable. The interaction of nanoparticles with biological macromolecules must be analyzed to determine the properties of the packaging film. The nanoparticles control the growth of bacteria that cause food spoiling by releasing distinctive chemicals. Bio-nanocomposites and nanoencapsulation systems have been used in antimicrobial bio-based packaging solutions to improve the efficiency of synergism. Nanomaterials can regulate gas and moisture permeability, screen UV radiation, and limit microbial contamination, keeping the freshness and flavor of the food. Food packaging based on nanoparticles embedded biopolymers can alleviate environmental concerns by lowering the amount of packaging materials required and enhancing packaging recyclability. This results in less waste and a more eco-sustainable approach to food packaging. The study on current advances in the production of bionanomaterials for development of sustainable food packaging involves a detailed investigation of the available data from existing literature, as well as the compilation and analysis of relevant research results using statistical approaches.
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Affiliation(s)
- Nazrana Rafique Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Jammu & Kashmir, 190025, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, 192122, India.
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda, West Bengal, 732141, India.
| | - Vinay Kumar Pandey
- Division of Research & Innovation (DRI), School of Applied & Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Shivangi Srivastava
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India
| | - Suhaib Yousuf Jan
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Jammu & Kashmir, 190025, India
| | - Pinky Deka
- Department of Applied Biology, University of Science & Technology Meghalaya, Techno City, 793200, India
| | - Najmeh Sabahi
- Department of Food Science and Technology, Tabriz University, Tabriz, Iran
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9
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Kalinowska M, Gołebiewska E, Zawadzka M, Choińska R, Koronkiewicz K, Piasecka-Jóźwiak K, Bujak M. Sustainable extraction of bioactive compound from apple pomace through lactic acid bacteria (LAB) fermentation. Sci Rep 2023; 13:19310. [PMID: 37935832 PMCID: PMC10630348 DOI: 10.1038/s41598-023-46584-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Accepted: 11/02/2023] [Indexed: 11/09/2023] Open
Abstract
Apple pomace (AP), a by-product of the juice industry, is a rich and inexpensive source of natural bioactive substances, including phenolic compounds, that exhibit health-promoting effects. The recovery of these compounds from plant material using only classical extraction techniques and environmentally friendly solvents is often ineffective due to the entrapment of some compounds in the complex structures of plant cell walls. Lactic Acid Bacteria (LAB) fermentation can be a simple technology to increase the content of phenolic compounds, as well as the antioxidant activity of plant material. In this study, pomace from conventionally grown apples (Malus Domestica) of the Ligol cultivar were fermented with selected LAB strains (Lpb. plantarum KKP 3182, Lpb. plantarum KKP 1527, Lpb. plantarum ZFB 200), commercial starter cultures of Lpb. plantarum, and spontaneously. The fermented material was then subjected to ultrasound-assisted extraction, and the resulting extracts were analysed for their composition (phenolic compounds, triterpenoids, simple organic acids), and antioxidant activity. We found that: (1) the total phenolic content of AP extracts fermented with Lpb. plantarum KKP 1527 was about 30% higher than that of non-fermented AP extracts, (2) extracts of AP fermented with Lpb. plantarum KKP 1527 characterized a higher value of the antioxidant activity, (3) an increase in gallic acid procyanidin A2, protocatechuic acid, and procyanidin B2, while a decrease in rutin and quercetin was observed. The results indicated that AP fermented with Lpb. plantarum KKP 1527 may be a powerful and low-cost source of natural antioxidants which have applications in many industries.
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Affiliation(s)
- Monika Kalinowska
- Department of Chemistry, Biology and Biotechnology, Faculty of Civil Engineering and Environmental Science, Institute of Civil Engineering and Energetics, Bialystok University of Technology, Wiejska 45E Street, 15-351, Bialystok, Poland.
| | - Ewelina Gołebiewska
- Department of Chemistry, Biology and Biotechnology, Faculty of Civil Engineering and Environmental Science, Institute of Civil Engineering and Energetics, Bialystok University of Technology, Wiejska 45E Street, 15-351, Bialystok, Poland
| | - Małgorzata Zawadzka
- Department of Chemistry, Biology and Biotechnology, Faculty of Civil Engineering and Environmental Science, Institute of Civil Engineering and Energetics, Bialystok University of Technology, Wiejska 45E Street, 15-351, Bialystok, Poland
| | - Renata Choińska
- Department of Fermentation Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute (IBPRS-PIB), Rakowiecka 36 Street, 02-532, Warsaw, Poland
| | - Kamila Koronkiewicz
- Department of Chemistry, Biology and Biotechnology, Faculty of Civil Engineering and Environmental Science, Institute of Civil Engineering and Energetics, Bialystok University of Technology, Wiejska 45E Street, 15-351, Bialystok, Poland
| | - Katarzyna Piasecka-Jóźwiak
- Department of Fermentation Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute (IBPRS-PIB), Rakowiecka 36 Street, 02-532, Warsaw, Poland
| | - Marzena Bujak
- Department of Fermentation Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute (IBPRS-PIB), Rakowiecka 36 Street, 02-532, Warsaw, Poland
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10
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Bekele DW, Admassu Emire S. Formulation optimization and characterization of functional Kemesha. Heliyon 2023; 9:e20829. [PMID: 37876472 PMCID: PMC10590954 DOI: 10.1016/j.heliyon.2023.e20829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 09/18/2023] [Accepted: 10/08/2023] [Indexed: 10/26/2023] Open
Abstract
This study aimed to enhance Kemesha by incorporating a blend of composite flours, including germinated haricot bean, ultrasonicated fine-milled pumpkin, CMC (Carboxymethyl cellulose), and common wheat flour. Additionally, a D-optimal design was employed to optimize the formulation and achieve the desired outcome. Protein, fibre, total carotenoid content, and firmness were responses for optimizing Kemesha formulation. The numerical optimization and model validation results indicated that it is feasible to use a flour composition of 63.00 g common wheat flour, 19.01 g germinated haricot bean flour, 14.51 g ultrasonicated fine-milled pumpkin flour, and 3.48 g carboxymethyl cellulose (CMC) per 100 g of flour to prepare Kemesha with desirability of 0.596. The proximate composition analysis results showed that the optimized Kemesha had higher levels of fibre, ash, and protein compared to the control Kemesha, whereas the carbohydrate content was significantly lower. The studies on color estimation revealed that the yellow color of the product was slightly increased during the optimization of Kemesha (15.09-31.09), while the brightness index was reduced from 89.38 to 74.44. Compared to the control kemesha, the optimized Kemesha had a total phenolic, flavonoid, and carotenoid content of 7.47, 3.67, and 149.20 times greater. The cooking loss (4.95%) and water absorption (220.68%) of optimized Kemesha were improved compared to control Kemesha. The composite significantly improved the sensory qualities of both raw and cooked Kemesha, including surface smoothness, resistance to break, appearance, texture, color, and overall acceptance.
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Affiliation(s)
- Derese Wodajo Bekele
- School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa, Ethiopia
- Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia
| | - Shimelis Admassu Emire
- School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa, Ethiopia
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11
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Sar T, Kiraz P, Braho V, Harirchi S, Akbas MY. Novel Perspectives on Food-Based Natural Antimicrobials: A Review of Recent Findings Published since 2020. Microorganisms 2023; 11:2234. [PMID: 37764078 PMCID: PMC10536795 DOI: 10.3390/microorganisms11092234] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 08/25/2023] [Accepted: 08/30/2023] [Indexed: 09/29/2023] Open
Abstract
Various fruit and vegetable wastes, particularly peels, seeds, pulp, and unprocessed residues from the food industry, are abundant sources of antioxidants and essential antimicrobial agents. These valuable bioactive compounds recovered from the food industry have a great application in food, agriculture, medicine, and pharmacology. Food-derived natural antimicrobials offer advantages such as diminishing microbial loads and prolonging the shelf life of food products particularly prone to microbial spoilage. They not only enrich the foods with antioxidants but also help prevent microbial contamination, thereby prolonging their shelf life. Similarly, incorporating these natural antimicrobials into food packaging products extends the shelf life of meat products. Moreover, in agricultural practices, these natural antimicrobials act as eco-friendly pesticides, eliminating phytopathogenic microbes responsible for causing plant diseases. In medicine and pharmacology, they are being explored as potential therapeutic agents. This review article is based on current studies conducted in the last four years, evaluating the effectiveness of food-based natural antimicrobials in food, agriculture, medicine, and pharmacology.
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Affiliation(s)
- Taner Sar
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden; (V.B.); (S.H.)
| | - Pelin Kiraz
- Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli 41400, Türkiye; (P.K.); (M.Y.A.)
| | - Vjola Braho
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden; (V.B.); (S.H.)
| | - Sharareh Harirchi
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden; (V.B.); (S.H.)
| | - Meltem Yesilcimen Akbas
- Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli 41400, Türkiye; (P.K.); (M.Y.A.)
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12
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Altuntas U, Altin-Yavuzarslan G, Ozçelik B. Enhanced Oxidative Stability and Bioaccessibility of Sour Cherry Kernel Byproducts Encapsulated by Complex Coacervates with Different Wall Matrixes by Spray- and Freeze-Drying. ACS OMEGA 2023; 8:23782-23790. [PMID: 37426239 PMCID: PMC10324091 DOI: 10.1021/acsomega.3c02128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Accepted: 06/14/2023] [Indexed: 07/11/2023]
Abstract
Sour cherry (Prunus cerasus L.) seeds are obtained as byproducts of the processing of sour cherries into processed foods. Sour cherry kernel oil (SCKO) contains n-3 PUFAs, which may provide an alternative to marine food products. In this study, SCKO was encapsulated by complex coacervates, and the characterization and in vitro bioaccessibility of encapsulated SCKO were investigated. Complex coacervates were prepared by whey protein concentrate (WPC) in combination with two different wall materials, maltodextrin (MD) and trehalose (TH). Gum Arabic (GA) was added to the final coacervate formulations to maintain droplet stability in the liquid phase. The oxidative stability of encapsulated SCKO was improved by drying on complex coacervate dispersions via freeze-drying and spray-drying. The optimum encapsulation efficiency (EE) was obtained for the sample 1% SCKO encapsulated with 3:1 MD/WPC ratio, followed by the 3:1 TH/WPC mixture containing 2% oil, while the sample with 4:1 TH/WPC containing 2% oil had the lowest EE. In comparison with freeze-dried coacervates containing 1% SCKO, spray-dried ones demonstrated higher EE and improved oxidative stability. It was also shown that TH could be a good alternative to MD when preparing complex coacervates with polysaccharide/protein networks.
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Affiliation(s)
- Umit Altuntas
- Food
Engineering Department, Chemical and Metallurgical Engineering Faculty, Istanbul Technical University, 34469 Istanbul, Türkiye
- Food
Engineering Department, Faculty of Engineering and Natural Sciences, Gümüşhane University, 29100 Gümüşhane, Türkiye
| | - Gokce Altin-Yavuzarslan
- Molecular
Engineering & Sciences Institute, University
of Washington, 3946 W Stevens Way NE, Seattle, Washington 98105, United States
| | - Beraat Ozçelik
- Food
Engineering Department, Chemical and Metallurgical Engineering Faculty, Istanbul Technical University, 34469 Istanbul, Türkiye
- BIOACTIVE
Research and Innovation Food Manufac. Indust. Trade Ltd., Teknokent ARI-3, B110, 34467 Istanbul, Turkey
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13
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Phillips CJC, Hosseintabar-Ghasemabad B, Gorlov IF, Slozhenkina MI, Mosolov AA, Seidavi A. Immunomodulatory Effects of Natural Feed Additives for Meat Chickens. Life (Basel) 2023; 13:1287. [PMID: 37374069 DOI: 10.3390/life13061287] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/27/2023] [Accepted: 05/28/2023] [Indexed: 06/29/2023] Open
Abstract
Broiler chickens are increasingly kept in large numbers in intensive housing conditions that are stressful, potentially depleting the immune system. With the prohibition of the use of antibiotics in poultry feed spreading worldwide, it is necessary to consider the role of natural feed additives and antibiotic alternatives to stimulate the chickens' immune systems. We review the literature to describe phytogenic feed additives that have immunomodulatory benefits in broilers. We initially review the major active ingredients from plants, particularly flavonoids, resveratrol and humic acid, and then describe the major herbs, spices, and other plants and their byproducts that have immunomodulatory effects. The research reviewed demonstrates the effectiveness of many natural feed additives in improving the avian immune system and therefore broiler health. However, some, and perhaps all, additives have the potential to reduce immunocompetence if given in excessive amounts. Sometimes additives are more effective when given in combination. There is an urgent need to determine tolerance levels and optimum doses for additives deemed most suitable to replace antibiotics in the diet of broiler chickens. Effective replacement is most likely with readily available additives, such as olive oil byproducts, olive leaves and alfalfa. It is concluded that effective replacement of antibiotic function with plant-derived additives will be possible, but that further research is necessary to determine optimum doses.
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Affiliation(s)
- Clive J C Phillips
- Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 1, 51014 Tartu, Estonia
- Curtin University Sustainability Policy (CUSP) Institute, Curtin University, Kent St., Bentley 6102, Australia
| | | | - Ivan F Gorlov
- Volga Region Research Institute of Manufacture and Processing of Meat and Milk Production, 400131 Volgograd, Russia
| | - Marina I Slozhenkina
- Volga Region Research Institute of Manufacture and Processing of Meat and Milk Production, 400131 Volgograd, Russia
| | - Aleksandr A Mosolov
- Volga Region Research Institute of Manufacture and Processing of Meat and Milk Production, 400131 Volgograd, Russia
| | - Alireza Seidavi
- Department of Animal Science, Rasht Branch, Islamic Azad University, Rasht 41335-3516, Iran
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14
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Fotschki J, Ogrodowczyk AM, Wróblewska B, Juśkiewicz J. Side Streams of Vegetable Processing and Its Bioactive Compounds Support Microbiota, Intestine Milieu, and Immune System. Molecules 2023; 28:molecules28114340. [PMID: 37298819 DOI: 10.3390/molecules28114340] [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: 04/18/2023] [Revised: 05/20/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023] Open
Abstract
The industry of vegetable processing generates large amounts of by-products, which often emerge seasonally and are susceptible to microbial degradation. Inadequate management of this biomass results in the loss of valuable compounds that are found in vegetable by-products that can be recovered. Considering the possibility of using waste, scientists are trying to reuse discarded biomass and residues to create a product of higher value than those processed. The by-products from the vegetable industry can provide an added source of fibre, essential oils, proteins, lipids, carbohydrates, and bioactive compounds, such as phenolics. Many of these compounds have bioactive properties, such as antioxidative, antimicrobial, and anti-inflammatory activity, which could be used, especially in the prevention or treatment of lifestyle diseases connected with the intestinal milieu, including dysbiosis and immune-mediated diseases resulting in inflammation. This review summarises the key aspects of the health-promoting value of by-products and their bioactive compounds derived from fresh or processed biomass and extracts. In this paper, the relevance of side streams as a source of beneficial compounds with the potential for promoting health is considered, particularly their impact on the microbiota, immune system, and gut milieu because all of these fields interact closely to affect host nutrition, prevent chronic inflammation, and provide resistance to some pathogens.
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Affiliation(s)
- Joanna Fotschki
- Department of Immunology and Food Microbiology, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Anna M Ogrodowczyk
- Department of Immunology and Food Microbiology, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Barbara Wróblewska
- Department of Immunology and Food Microbiology, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Jerzy Juśkiewicz
- Department of Biological Functions of Food, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
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15
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Coelho MC, Costa C, Roupar D, Silva S, Rodrigues AS, Teixeira JA, Pintado ME. Modulation of the Gut Microbiota by Tomato Flours Obtained after Conventional and Ohmic Heating Extraction and Its Prebiotic Properties. Foods 2023; 12:foods12091920. [PMID: 37174457 PMCID: PMC10178612 DOI: 10.3390/foods12091920] [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: 02/13/2023] [Revised: 05/03/2023] [Accepted: 05/05/2023] [Indexed: 05/15/2023] Open
Abstract
Several studies have supported the positive functional health effects of both prebiotics and probiotics on gut microbiota. Among these, the selective growth of beneficial bacteria due to the use of prebiotics and bioactive compounds as an energy and carbon source is critical to promote the development of healthy microbiota within the human gut. The present work aimed to assess the fermentability of tomato flour obtained after ohmic (SFOH) and conventional (SFCONV) extraction of phenolic compounds and carotenoids as well as their potential impact upon specific microbiota groups. To accomplish this, the attained bagasse flour was submitted to an in vitro simulation of gastrointestinal digestion before its potential fermentability and impact upon gut microbiota (using an in vitro fecal fermentation model). Different impacts on the probiotic strains studied were observed for SFCONV promoting the B. animalis growth, while SFOH promoted the B. longum, probably based on the different carbohydrate profiles of the flours. Overall, the flours used were capable of functioning as a direct substrate to support potential prebiotic growth for Bifidus longum. The fecal fermentation model results showed the highest Bacteroidetes growth with SFOH and the highest values of Bacteroides with SFCONV. A correlation between microorganisms' growth and short-chain fatty acids was also found. This by-product seems to promote beneficial effects on microbiota flora and could be a potential prebiotic ingredient, although more extensive in vivo trials would be necessary to confirm this.
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Affiliation(s)
- Marta C Coelho
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Célia Costa
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Dalila Roupar
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Sara Silva
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - A Sebastião Rodrigues
- Centre for Toxicogenomics and Human Health (ToxOmics), Genetics, Oncology and Human Toxicology, NOVA Medical School|Faculdade de Ciências Médicas, Universidade Nova de Lisboa, Campo dos Mártires da Pátria, 130, 1169-056 Lisbon, Portugal
| | - José A Teixeira
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Manuela E Pintado
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
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16
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Plamada D, Teleky BE, Nemes SA, Mitrea L, Szabo K, Călinoiu LF, Pascuta MS, Varvara RA, Ciont C, Martău GA, Simon E, Barta G, Dulf FV, Vodnar DC, Nitescu M. Plant-Based Dairy Alternatives-A Future Direction to the Milky Way. Foods 2023; 12:foods12091883. [PMID: 37174421 PMCID: PMC10178229 DOI: 10.3390/foods12091883] [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: 01/27/2023] [Revised: 04/27/2023] [Accepted: 05/01/2023] [Indexed: 05/15/2023] Open
Abstract
One significant food group that is part of our daily diet is the dairy group, and both research and industry are actively involved to meet the increasing requirement for plant-based dairy alternatives (PBDAs). The production tendency of PBDAs is growing with a predictable rate of over 18.5% in 2023 from 7.4% at the moment. A multitude of sources can be used for development such as cereals, pseudocereals, legumes, nuts, and seeds to obtain food products such as vegetal milk, cheese, cream, yogurt, butter, and different sweets, such as ice cream, which have nearly similar nutritional profiles to those of animal-origin products. Increased interest in PBDAs is manifested in groups with special dietary needs (e.g., lactose intolerant individuals, pregnant women, newborns, and the elderly) or with pathologies such as metabolic syndromes, dermatological diseases, and arthritis. In spite of the vast range of production perspectives, certain industrial challenges arise during development, such as processing and preservation technologies. This paper aims at providing an overview of the currently available PBDAs based on recent studies selected from the electronic databases PubMed, Web of Science Core Collection, and Scopus. We found 148 publications regarding PBDAs in correlation with their nutritional and technological aspects, together with the implications in terms of health. Therefore, this review focuses on the relationship between plant-based alternatives for dairy products and the human diet, from the raw material to the final products, including the industrial processes and health-related concerns.
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Affiliation(s)
- Diana Plamada
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Bernadette-Emőke Teleky
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Silvia Amalia Nemes
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Laura Mitrea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Katalin Szabo
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Lavinia-Florina Călinoiu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Mihaela Stefana Pascuta
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Rodica-Anita Varvara
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Călina Ciont
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Gheorghe Adrian Martău
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Elemer Simon
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Gabriel Barta
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Francisc Vasile Dulf
- Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Maria Nitescu
- Department of Preclinical-Complementary Sciences, University of Medicine and Pharmacy "Carol Davila", 050474 Bucharest, Romania
- National Institute for Infectious Diseases "Prof. Dr. Matei Bals", 021105 Bucharest, Romania
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17
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Pérez-Marroquín XA, Estrada-Fernández AG, García-Ceja A, Aguirre-Álvarez G, León-López A. Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation. Foods 2023; 12:foods12081583. [PMID: 37107379 PMCID: PMC10137751 DOI: 10.3390/foods12081583] [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: 03/07/2023] [Revised: 04/01/2023] [Accepted: 04/06/2023] [Indexed: 04/29/2023] Open
Abstract
Waste generated from the agro-food industry represents a concerning environmental, social and economic issue. The Food and Agriculture Organization of the United Nations defines food waste as all food that decreases in quantity or quality to the extent that it is thrown out by food service providers and consumers. The FAO reports that 17% of worldwide food production may be wasted. Food waste may include fresh products, food close to the expiration date discarded by retailers and food products from household kitchens and eating establishments. However, food waste offers different possibilities to extract functional ingredients from different sources, such as dairy, cereals, fruits, vegetables, fibers, oils, dye and bioactive compounds. The optimization of agro-food waste as an ingredient will help in the development and innovation of food products to generate functional food and beverages to prevent and treat several diseases in consumers.
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Affiliation(s)
- Xóchitl Alejandra Pérez-Marroquín
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km. 1 Rancho Universitario, Tulancingo C.P. 43600, Hidalgo, Mexico
| | - Ana Guadalupe Estrada-Fernández
- Instituto Tecnológico Superior del Oriente del Estado de Hidalgo, Carretera Apan-Tepeapulco Km 3.5, Colonia Las Peñitas, Apan C.P. 43900, Hidalgo, Mexico
| | - Adelfo García-Ceja
- Instituto Tecnológico Superior de Venustiano Carranza, Av. Tecnológico S/N, Col. el Huasteco, Ciudad Lázaro Cárdenas, Venustiano Carranza C.P 73049, Puebla, Mexico
| | - Gabriel Aguirre-Álvarez
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km. 1 Rancho Universitario, Tulancingo C.P. 43600, Hidalgo, Mexico
| | - Arely León-López
- Instituto Tecnológico Superior de Venustiano Carranza, Av. Tecnológico S/N, Col. el Huasteco, Ciudad Lázaro Cárdenas, Venustiano Carranza C.P 73049, Puebla, Mexico
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Mzoughi M, Demircan E, Turan OY, Firatligil E, Ozcelik B. Valorization of plum (Prunus domestica) peels: microwave-assisted extraction, encapsulation and storage stability of its phenolic extract. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01893-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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19
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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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20
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Valorization of Food Waste to Produce Value-Added Products Based on Its Bioactive Compounds. Processes (Basel) 2023. [DOI: 10.3390/pr11030840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023] Open
Abstract
The rapid growth of the global population and changes in lifestyle have led to a significant increase in food waste from various industrial, agricultural, and household sources. Nearly one-third of the food produced annually is wasted, resulting in severe resource depletion. Food waste contains rich organic matter, which, if not managed properly, can pose a serious threat to the environment and human health, making the proper disposal of food waste an urgent global issue. However, various types of food waste, such as waste from fruit, vegetables, grains, and other food production and processing, contain important bioactive compounds, such as polyphenols, dietary fiber, proteins, lipids, vitamins, organic acids, and minerals, some of which are found in greater quantities in the discarded parts than in the parts accepted by the market. These bioactive compounds offer the potential to convert food waste into value-added products, and fields including nutritional foods, bioplastics, bioenergy, biosurfactants, biofertilizers, and single cell proteins have welcomed food waste as a novel source. This review reveals the latest insights into the various sources of food waste and the potential of utilizing bioactive compounds to convert it into value-added products, thus enhancing people’s confidence in better utilizing and managing food waste.
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Sathya R, Valan Arasu M, Ilavenil S, Rejiniemon T, Vijayaraghavan P. Cosmeceutical potentials of litchi fruit and its by-products for a sustainable revalorization. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2023. [DOI: 10.1016/j.bcab.2023.102683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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Vaccinium Species (Ericaceae): Phytochemistry and Biological Properties of Medicinal Plants. Molecules 2023; 28:molecules28041533. [PMID: 36838522 PMCID: PMC9966428 DOI: 10.3390/molecules28041533] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 02/02/2023] [Accepted: 02/02/2023] [Indexed: 02/09/2023] Open
Abstract
The Vaccinium L. (Ericaceae) genus consists of a globally widespread and diverse genus of around 4250 species, of which the most valuable is the Vaccinioidae subfamily. The current review focuses on the distribution, history, bioactive compounds, and health-related effects of three species: cranberry, blueberry, and huckleberry. Several studies highlight that the consumption of Vaccinium spp. presents numerous beneficial health-related outcomes, including antioxidant, antimicrobial, anti-inflammatory, and protective effects against diabetes, obesity, cancer, neurodegenerative diseases and cardiovascular disorders. These plants' prevalence and commercial value have enhanced in the past several years; thus, the generated by-products have also increased. Consequently, the identified phenolic compounds found in the discarded leaves of these plants are also presented, and their impact on health and economic value is discussed. The main bioactive compounds identified in this genus belong to anthocyanins (cyanidin, malvidin, and delphinidin), flavonoids (quercetin, isoquercetin, and astragalin), phenolic acids (gallic, p-Coumaric, cinnamic, syringic, ferulic, and caffeic acids), and iridoids.
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23
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Hussain T, Kalhoro DH, Yin Y. Identification of nutritional composition and antioxidant activities of fruit peels as a potential source of nutraceuticals. Front Nutr 2023; 9:1065698. [PMID: 36817065 PMCID: PMC9931757 DOI: 10.3389/fnut.2022.1065698] [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: 10/10/2022] [Accepted: 12/19/2022] [Indexed: 02/05/2023] Open
Abstract
Fruit peels comprise several biologically active compounds, but their nutritional composition and antioxidant potential of different fruit varieties are limited. This study aimed to determine the nutritional composition and antioxidant properties of 12 peels of different fruit varieties such as apples, pomegranates, guavas, strawberries, grapes, and citrus fruits using a ultraviolet-visible (UV-Vis) spectrophotometer, an inductively-coupled plasma atomic emission spectroscopy (ICP-AES), and an amino acid analyzer. The highest values of TPC, TFC, lycopene, ascorbic acid [total carotenoids and total antioxidant capacity (TAC)], reducing sugars, non-reducing sugars, and total soluble proteins were reported in grapes (Black seedless) 54,501.00 ± 0.82 μM/g dry wt., guava (Gola) 198.19 ± 0.46 Rutin equivalent dry wt., strawberry (Candler) 7.23 ± 0.33 mg/g dry wt., citrus (Mausami) 646.25 ± 0.96 ug/g dry wt., apple (Kala kulu-Pak) 14.19 ± 0.38 mg/g dry wt. and 12.28 ± 0.39 μM/g dry wt., strawberry (Candler) 25.13 ± 0.40 mg/g dry wt., pomegranate (Badana) 9.80 ± 0.43 mg/g dry wt., apple (Kala kullu-Irani) 30.08 ± 0.11 mg/g dry wt., and guava (Gola) 638.18 ± 0.24 mg/g dry wt. compared with its opponent peels of fruits, respectively. All 12 peels of the fruit verities had 20 amino acids and presented as dry matter basis%. The highest trend of glutamic acid + glutamine, glycine, and aspartic acid + asparagine was observed in pomegranate (Badana) 1.20 DM basis%, guava (Surhai and Gola) 1.09 and 1.09 DM basis%, and strawberry (Desi/local and Candler) 1.15 and 1.60 DM basis% in response to other fruit peels, respectively. Regarding the mineral profile, the highest values of nitrogen (764.15 ± 0.86 mg/100 g), phosphorus (53.90 ± 0.14 mg/100 g), potassium (3,443.84 ± 0.82 mg/100 g), ferric (1.44 ± 0.00 mg/100 g), magnesium (1.31 ± 0.00 mg/100 g), and manganese (0.21 ± 0.00 mg/100 g) were found in pomegranate (Badana), grapes (Black seedless), apple (Kala kulu-Pak), and pomegranate (Badana), respectively, in context to other fruit peels' extract. Principal component analysis (PCA) and agglomerative hierarchical clustering (AHC) were analyzed for determining the correlation among different peels of fruits. Significantly, high levels of variation were noticed among different variables of peels of fruit. Fruit variety and its peels have been distinctive variables in selecting genotypes. The dendrogram obtained from cluster analysis was distributed into two groups and consisted of eight varieties in the same group, and four fruit varieties were in second group. Overall, the results conclude that fruit peels have the abundant antioxidants and some minerals, which can effectively be utilized for nutraceuticals as well as for food security.
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Affiliation(s)
- Tarique Hussain
- Institute of Subtropical Agriculture, University of Chinese Academy of Sciences, Changsha, Hunan, China
| | - Dildar Hussain Kalhoro
- Department of Veterinary Microbiology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tando Jam, Sindh, Pakistan,*Correspondence: Dildar Hussain Kalhoro,
| | - Yulong Yin
- Institute of Subtropical Agriculture, University of Chinese Academy of Sciences, Changsha, Hunan, China,Yulong Yin,
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de Deus C, Eduardo de Souza Brener C, Marques da Silva T, Somacal S, Queiroz Zepka L, Jacob Lopes E, de Bona da Silva C, Teixeira Barcia M, Lozano Sanchez J, Ragagnin de Menezes C. Co-encapsulation of Lactobacillus plantarum and bioactive compounds extracted from red beet stem (Beta vulgaris L.) by spray dryer. Food Res Int 2023; 167:112607. [PMID: 37087225 DOI: 10.1016/j.foodres.2023.112607] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 02/10/2023] [Accepted: 02/14/2023] [Indexed: 02/21/2023]
Abstract
Probiotic bacteria and bioactive compounds obtained from plant origin stand out as ingredients with the potential to increase the healthiness of functional foods, as there is currently a recurrent search for them. Probiotics and bioactive compounds are sensitive to intrinsic and extrinsic factors in the processing and packaging of the finished product. In this sense, the present study aims to evaluate the co-encapsulation by spray dryer (inlet air temperature 120 °C, air flow 40 L / min, pressure of 0.6 MPa and 1.5 mm nozzle diameter) of probiotic bacteria (L.plantarum) and compounds extracted from red beet stems (betalains) in order to verify the interaction between both and achieve better viability and resistance of the encapsulated material. When studying the co-encapsulation of L.plantarum and betalains extracted from beet stems, an unexpected influence was observed with a decrease in probiotic viability in the highest concentration of extract (100 %), on the other hand, the concentration of 50 % was the best enabled and maintained the survival of L.plantarum in conditions of 25 °C (63.06 %), 8 °C (88.80 %) and -18 °C (89.28 %). The viability of the betalains and the probiotic was better preserved in storage at 8 and -18 °C, where the encapsulated stability for 120 days was successfully achieved. Thus, the polyfunctional formulation developed in this study proved to be promising, as it expands the possibilities of application and development of new foods.
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Malik F, Iqbal A, Zia S, Ranjha MMAN, Khalid W, Nadeem M, Selim S, Hadidi M, Moreno A, Manzoor MF, Kowalczewski PŁ, Aadil RM. Role and mechanism of fruit waste polyphenols in diabetes management. OPEN CHEM 2023. [DOI: 10.1515/chem-2022-0272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Abstract
Among various diseases in humans, diabetes is one of the most complicated disorders resulting either from the malfunctioning of β cells, causing a poor discharge of insulin from them, or poor functioning of the liberated insulin. A wide array of chemical compounds so-called secondary metabolites are present in plants. These phytochemicals are produced as by-products of metabolism and play a key role in plant protection. However, in humans, they offer several beneficial functions. Polyphenols are an important class of phytochemicals and apart from fruits, they are also found in their major wastes mainly including the peel, pomace, and seed. The current review is aimed to focus on the potential sources, distribution, and extraction/isolation of polyphenols from major fruit wastes along with highlighting their medicinal and therapeutic benefits, especially in the management of diabetes.
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Affiliation(s)
- Faiqa Malik
- Institute of Food Science and Nutrition, University of Sargodha , Sargodha , Pakistan
| | - Aqsa Iqbal
- Institute of Food Science and Nutrition, University of Sargodha , Sargodha , Pakistan
| | - Sabika Zia
- Institute of Food Science and Nutrition, University of Sargodha , Sargodha , Pakistan
| | | | - Waseem Khalid
- Department of Food Science, Government College University Faisalabad , Faisalabad , Pakistan
| | - Muhammad Nadeem
- Institute of Food Science and Nutrition, University of Sargodha , Sargodha , Pakistan
| | - Samy Selim
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Jouf University , Sakaka 72341 , Saudi Arabia
| | - Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha , 13071 , Ciudad Real , Spain
| | - Andres Moreno
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha , 13071 , Ciudad Real , Spain
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University , Foshan , China
| | | | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture , Faisalabad , 38000 , Pakistan
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26
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Anjani, Mathur J, Srivastava N. Value added bioactive compounds from fruits & vegetables waste for assessing their antimicrobial activity. World J Microbiol Biotechnol 2023; 39:71. [PMID: 36622499 DOI: 10.1007/s11274-022-03488-x] [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: 08/30/2022] [Accepted: 12/06/2022] [Indexed: 01/10/2023]
Abstract
Since ancient time, plants and there parts have been used widely against dreadful pathogens due to ability of killing microbes. Waste from fruits and vegetables are pulling in more interest in exploration due to their therapeutic properties such as anti-pathogenic activity. In the present study antimicrobial and cytotoxicity properties of herbal combination prepared from peels of Allium cepa, Cucumis sativus, Citrus reticulata, and Mangifera indica were investigated. The herbal combination was tested for broad spectrum antimicrobial activity against Streptococcus mutans, Bacillus licheniformis, Lactobacillus plantarum, Escherichia coli, Pseudomonas aeruginosa, and Citrobacter freundii. The presence of phytochemical markers such as phenolics and flavanoids were also investigated. The results revealed that the herbal combination exhibited antimicrobial activity against S. mutans, B. licheniformis, L. plantarum, E. coli and moderate against P. aeruginosa and C. freundii. The presence of phenolics (798 ± 1.52 µg/g) and flavanoids (355.3 ± 2.081 µg/g) was also detected. Also, the herbal combination contains flavanoids such as quercetin and rutin was confirmed with the help of column chromatography, high-performance liquid chromatography (HPLC), fourier-transform infrared spectroscopy (FTIR) and nuclear magnetic resonance spectroscopy (NMR) analysis. The herbal combination helps in the proliferation of L929 cells without affecting their viability was confirmed by MTT assay. The results of the present research suggests the possibility to use herbal combination as source for plausible antibacterial agent which could be isolated and used as a lead candidate for the development of antibacterial drug that help to limit or stop infectious illnesses caused by different pathogenic microbes.
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Affiliation(s)
- Anjani
- Department of Bioscience and Biotechnology, Banasthali Vidyapith, Tonk, Rajasthan, 304022, India
| | - Jyoti Mathur
- Department of Bioscience and Biotechnology, Banasthali Vidyapith, Tonk, Rajasthan, 304022, India.
| | - Nidhi Srivastava
- Department of Biotechnology, National Institute of Pharmaceutical Education and Research, Uttar Pradesh, Raebareli, Lucknow, India.
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Bioactive Compounds in Extracts from the Agro-Industrial Waste of Mango. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28010458. [PMID: 36615647 PMCID: PMC9823791 DOI: 10.3390/molecules28010458] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/29/2022] [Accepted: 12/30/2022] [Indexed: 01/06/2023]
Abstract
Mango by-products are important sources of bioactive compounds generated by agro-industrial process. During mango processing, 35-60% of the fruit is discarded, in many cases without treatment, generating environmental problems and economic losses. These wastes are constituted by peels and seeds (tegument and kernel). The aim of this review was to describe the extraction, identification, and quantification of bioactive compounds, as well as their potential applications, published in the last ten years. The main bioactive compounds in mango by-products are polyphenols and carotenoids, among others. Polyphenols are known for their high antioxidant and antimicrobial activities. Carotenoids show provitamin A and antioxidant activity. Among the mango by-products, the kernel has been studied more than tegument and peels because of the proportion and composition. The kernel represents 45-85% of the seed. The main bioactive components reported for the kernel are gallic, caffeic, cinnamic, tannic, and chlorogenic acids; methyl and ethyl gallates; mangiferin, rutin, hesperidin, and gallotannins; and penta-O-galloyl-glucoside and rhamnetin-3-[6-2-butenoil-hexoside]. Meanwhile, gallic acid, ferulic acid, and catechin are reported for mango peel. Although most of the reports are at the laboratory level, they include potential applications in the fields of food, active packaging, oil and fat, and pharmaceutics. At the market level, two trends will stimulate the industrial production of bioactive compounds from mango by-products: the increasing demand for industrialized fruit products (that will increase the by-products) and the increase in the consumption of bioactive ingredients.
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28
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Functional Fermented Milk with Fruit Pulp Modulates the In Vitro Intestinal Microbiota. Foods 2022; 11:foods11244113. [PMID: 36553855 PMCID: PMC9778618 DOI: 10.3390/foods11244113] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/14/2022] [Accepted: 12/15/2022] [Indexed: 12/23/2022] Open
Abstract
The effect of putative probiotic fermented milk (FM) with buriti pulp (FMB) or passion fruit pulp (FMPF) or without fruit pulp (FMC) on the microbiota of healthy humans was evaluated. FM formulations were administered into a simulator of the human intestinal microbial ecosystem (SHIME®) to evaluate the viability of lactic acid bacteria (LAB), microbiota composition, presence of short-chain fatty acids (SCFA), and ammonium ions. The probiotic LAB viability in FM was affected by the addition of the fruit pulp. Phocaeicola was dominant in the FMPF and FMB samples; Bifidobacterium was related to FM formulations, while Alistipes was associated with FMPF and FMB, and Lactobacillus and Lacticaseibacillus were predominant in FMC. Trabulsiella was the central element in the FMC, while Mediterraneibacter was the central one in the FMPF and FMB networks. The FM formulations increased the acetic acid, and a remarkably high amount of propionic and butyric acids were detected in the FMB treatment. All FM formulations decreased the ammonium ions compared to the control; FMPF samples stood out for having lower amounts of ammonia. The probiotic FM with fruit pulp boosted the beneficial effects on the intestinal microbiota of healthy humans in addition to increasing SCFA in SHIME® and decreasing ammonium ions, which could be related to the presence of bioactive compounds.
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Szabo K, Ranga F, Elemer S, Varvara RA, Diaconeasa Z, Dulf FV, Vodnar DC. Evaluation of the Astragalus exscapus L. subsp. transsilvanicus Roots' Chemical Profile, Phenolic Composition and Biological Activities. Int J Mol Sci 2022; 23:ijms232315161. [PMID: 36499484 PMCID: PMC9739471 DOI: 10.3390/ijms232315161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 11/23/2022] [Accepted: 11/30/2022] [Indexed: 12/04/2022] Open
Abstract
Novel and natural molecules for pharmaceutical applications are a contemporary preoccupation in science which prompts research in underexplored environments. Astragalus exscapus ssp. transsilvanicus (Schur) Nyár. (ASTRA) is a plant species endemic to Transylvania, having a very similar root system with that of A. membranaceus (Fisch.) Bunge, known for its health promoting properties. The present study endeavored to perform basic characterization of the ASTRA roots by proximate analysis, to investigate the fatty acid profile of the lipids extracted from the ASTRA roots, to examine the phenolic composition of the root extracts by liquid chromatography, and to evaluate the biological activities through determination of the antioxidant, antimicrobial and cytotoxic capacities of the extracts. The primary compounds found in the ASTRA roots were carbohydrates and lipids, and the fatty acid composition determined by GC-MS showed linoleic acid as preponderant compound with 31.10%, followed by palmitic, oleic and α-linolenic acids with 17.30%, 15.61% and 14.21%, respectively. The methanol extract of the ASTRA roots presented highest phenolic content, Astragaloside IV being the predominant compound with 425.32 ± 0.06 µg/g DW. The antimicrobial assay showed remarkable antimicrobial potential of the extract at a concentration of 0.356 and 0.703 mg ASTRA root powder (DW)/mL, highlighting its efficacy to inhibit S. aureus and S. epidermidis bacterial strains. Furthermore, the cell proliferation assessment showed the noteworthy proficiency of the treatment in inhibiting the proliferation of B16F10 melanoma cells.
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Affiliation(s)
- Katalin Szabo
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Technological Transfer Center COMPAC, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Floricuta Ranga
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Simon Elemer
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Rodica Anita Varvara
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Zorita Diaconeasa
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Francisc Vasile Dulf
- Faculty of Agriculture, Department of Environmental and Plant Protection, University of Agricultural Sciences and Veterinary Medicine, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Correspondence:
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30
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Hassoun A, Prieto MA, Carpena M, Bouzembrak Y, Marvin HJ, Pallarés N, Barba FJ, Punia Bangar S, Chaudhary V, Ibrahim S, Bono G. Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors. Food Res Int 2022; 162:112068. [DOI: 10.1016/j.foodres.2022.112068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 10/13/2022] [Accepted: 10/16/2022] [Indexed: 11/04/2022]
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Szabo K, Mitrea L, Călinoiu LF, Teleky BE, Martău GA, Plamada D, Pascuta MS, Nemeş SA, Varvara RA, Vodnar DC. Natural Polyphenol Recovery from Apple-, Cereal-, and Tomato-Processing By-Products and Related Health-Promoting Properties. Molecules 2022; 27:7977. [PMID: 36432076 PMCID: PMC9697562 DOI: 10.3390/molecules27227977] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/09/2022] [Accepted: 11/11/2022] [Indexed: 11/19/2022] Open
Abstract
Polyphenols of plant origin are a broad family of secondary metabolites that range from basic phenolic acids to more complex compounds such as stilbenes, flavonoids, and tannins, all of which have several phenol units in their structure. Considerable health benefits, such as having prebiotic potential and cardio-protective and weight control effects, have been linked to diets based on polyphenol-enriched foods and plant-based products, indicating the potential role of these substances in the prevention or treatment of numerous pathologies. The most representative phenolic compounds in apple pomace are phloridzin, chlorogenic acid, and epicatechin, with major health implications in diabetes, cancer, and cardiovascular and neurocognitive diseases. The cereal byproducts are rich in flavonoids (cyanidin 3-glucoside) and phenolic acids (ferulic acid), all with significant results in reducing the incidence of noncommunicable diseases. Quercetin, naringenin, and rutin are the predominant phenolic molecules in tomato by-products, having important antioxidant and antimicrobial activities. The present understanding of the functionality of polyphenols in health outcomes, specifically, noncommunicable illnesses, is summarized in this review, focusing on the applicability of this evidence in three extensive agrifood industries (apple, cereal, and tomato processing). Moreover, the reintegration of by-products into the food chain via functional food products and personalized nutrition (e.g., 3D food printing) is detailed, supporting a novel direction to be explored within the circular economy concept.
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Affiliation(s)
- Katalin Szabo
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Laura Mitrea
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Lavinia Florina Călinoiu
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Bernadette-Emőke Teleky
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Gheorghe Adrian Martău
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Diana Plamada
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Mihaela Stefana Pascuta
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Silvia-Amalia Nemeş
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Rodica-Anita Varvara
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
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32
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Value-added utilization of fruit and vegetable processing by-products for the manufacture of biodegradable food packaging films. Food Chem 2022; 405:134964. [DOI: 10.1016/j.foodchem.2022.134964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 11/10/2022] [Accepted: 11/12/2022] [Indexed: 11/18/2022]
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33
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Gautam K, Vishvakarma R, Sharma P, Singh A, Kumar Gaur V, Varjani S, Kumar Srivastava J. Production of biopolymers from food waste: Constrains and perspectives. BIORESOURCE TECHNOLOGY 2022; 361:127650. [PMID: 35907601 DOI: 10.1016/j.biortech.2022.127650] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 07/14/2022] [Accepted: 07/15/2022] [Indexed: 05/27/2023]
Abstract
Food is an essential commodity for the survival of any form of life on earth. Yet generation of plethora of food waste has significantly elevated the global concern for food scarcity, human and environment deterioration. Also, increasing use of polymers derived from petroleum hydrocarbons has elevated the concerns towards the depletion of this non-renewable resource. In this review, the use of waste food for the production of bio-polymers and their associated challenges has been thoroughly investigated using scientometric analysis. Various categories of food waste including fruit, vegetable, and oily waste can be employed for the production of different biopolymers including polyhydroxyalkanoates, starch, cellulose, collagen and others. The advances in the production of biopolymers through chemical, microbial or enzymatic process that increases the acceptability of these biopolymers has been reviewed. The comprehensive compiled information may assist researchers for addressing and solving the issues pertaining to food wastage and fossil fuel depletion.
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Affiliation(s)
- Krishna Gautam
- Centre for Energy and Environmental Sustainability, Lucknow, India
| | | | - Poonam Sharma
- Department of Bioengineering, Integral University, Lucknow, India
| | - Amarnath Singh
- Comprehensive Cancer Center, The Ohio State University and James Cancer Hospital, Columbus, OH, United States
| | - Vivek Kumar Gaur
- Centre for Energy and Environmental Sustainability, Lucknow, India; School of Energy and Chemical Engineering, UNIST, Ulsan 44919, Republic of Korea; Amity Institute of Biotechnology, Amity University Uttar Pradesh, Lucknow Campus, Lucknow, India.
| | - Sunita Varjani
- Gujarat Pollution Control Board, Gandhinagar, Gujarat 382 010, India
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Khalid W, Arshad MS, Ranjha MMAN, Różańska MB, Irfan S, Shafique B, Rahim MA, Khalid MZ, Abdi G, Kowalczewski PŁ. Functional constituents of plant-based foods boost immunity against acute and chronic disorders. Open Life Sci 2022; 17:1075-1093. [PMID: 36133422 PMCID: PMC9462539 DOI: 10.1515/biol-2022-0104] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 07/24/2022] [Accepted: 07/28/2022] [Indexed: 12/15/2022] Open
Abstract
Plant-based foods are becoming an increasingly frequent topic of discussion, both scientific and social, due to the dissemination of information and exchange of experiences in the media. Plant-based diets are considered beneficial for human health due to the supply of many valuable nutrients, including health-promoting compounds. Replacing meat-based foods with plant-based products will provide many valuable compounds, including antioxidants, phenolic compounds, fibers, vitamins, minerals, and some ω3 fatty acids. Due to their high nutritional and functional composition, plant-based foods are beneficial in acute and chronic diseases. This article attempts to review the literature to present the most important data on nutrients of plant-based foods that can then help in the prevention of many diseases, such as different infections, such as coronavirus disease, pneumonia, common cold and flu, asthma, and bacterial diseases, such as bronchitis. A properly structured plant-based diet not only provides the necessary nutrients but also can help in the prevention of many diseases.
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Affiliation(s)
- Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, 38000, Pakistan
| | - Muhammad Sajid Arshad
- Department of Food Science, Government College University, Faisalabad, 38000, Pakistan
| | | | - Maria Barbara Różańska
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland
| | - Shafeeqa Irfan
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, 40100, Pakistan
| | - Bakhtawar Shafique
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, 40100, Pakistan
| | - Muhammad Abdul Rahim
- Department of Food Science, Government College University, Faisalabad, 38000, Pakistan
| | | | - Gholamreza Abdi
- Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, Bushehr, 75169, Iran
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Teleky BE, Mitrea L, Plamada D, Nemes SA, Călinoiu LF, Pascuta MS, Varvara RA, Szabo K, Vajda P, Szekely C, Martău GA, Elemer S, Ranga F, Vodnar DC. Development of Pectin and Poly(vinyl alcohol)-Based Active Packaging Enriched with Itaconic Acid and Apple Pomace-Derived Antioxidants. Antioxidants (Basel) 2022; 11:antiox11091729. [PMID: 36139803 PMCID: PMC9495313 DOI: 10.3390/antiox11091729] [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] [Received: 08/10/2022] [Revised: 08/27/2022] [Accepted: 08/28/2022] [Indexed: 11/16/2022] Open
Abstract
The production of active and biodegradable packaging materials is an emerging and efficient alternative to plastic packaging materials. By combining poly(vinyl alcohol) (PVA), pectin, and itaconic acid (IA), biodegradable and water-soluble packaging materials can be obtained that can also increase the shelf-life and quality of foodstuff. In the present study, the generated film-forming solutions were enriched with organic or phenolic extracts from apple by-products (apple pomace). These extracts possess an efficient antioxidant activity of 9.70 ± 0.08, and 78.61 ± 0.24 μM Trolox/100 g fresh weight, respectively. Furthermore, the lyophilization of these by-products increased the extract’s organic and phenolic content and the antioxidant activity to 67.45 ± 0.28 and 166.69 ± 0.47 μM Trolox/100 g fresh weight, respectively. These extracts influence the physical-chemical properties of the biofilm solutions by facilitating the polymerization process and thus positively influencing their viscosity. The resulting biofilms presented low water vapor permeability and reduced solubility in water. Adding IA and organic/phenolic compounds facilitates the resistance against intrinsic and extrinsic factors; therefore, they might be applicable in the food industry.
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Affiliation(s)
- Bernadette-Emőke Teleky
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Laura Mitrea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Diana Plamada
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Silvia Amalia Nemes
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Lavinia-Florina Călinoiu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Mihaela Stefana Pascuta
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Rodica-Anita Varvara
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Katalin Szabo
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Patricia Vajda
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Cristian Szekely
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Gheorghe-Adrian Martău
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Simon Elemer
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Floricuța Ranga
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Dan-Cristian Vodnar
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
- Correspondence: ; Tel.: +40-747341881
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Pascuta MS, Varvara RA, Teleky BE, Szabo K, Plamada D, Nemeş SA, Mitrea L, Martău GA, Ciont C, Călinoiu LF, Barta G, Vodnar DC. Polysaccharide-Based Edible Gels as Functional Ingredients: Characterization, Applicability, and Human Health Benefits. Gels 2022; 8:524. [PMID: 36005125 PMCID: PMC9407509 DOI: 10.3390/gels8080524] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 08/18/2022] [Accepted: 08/19/2022] [Indexed: 12/16/2022] Open
Abstract
Nowadays, edible materials such as polysaccharides have gained attention due to their valuable attributes, especially gelling property. Polysaccharide-based edible gels (PEGs) can be classified as (i) hydrogels, (ii) oleogels and bigels, (iii) and aerogels, cryogels and xerogels, respectively. PEGs have different characteristics and benefits depending on the functional groups of polysaccharide chains (e.g., carboxylic, sulphonic, amino, methoxyl) and on the preparation method. However, PEGs are found in the incipient phase of research and most studies are related to their preparation, characterization, sustainable raw materials, and applicability. Furthermore, all these aspects are treated separately for each class of PEG, without offering an overview of those already obtained PEGs. The novelty of this manuscript is to offer an overview of the classification, definition, formulation, and characterization of PEGs. Furthermore, the applicability of PEGs in the food sector (e.g., food packaging, improving food profile agent, delivery systems) and in the medical/pharmaceutical sector is also critically discussed. Ultimately, the correlation between PEG consumption and polysaccharides properties for human health (e.g., intestinal microecology, "bridge effect" in obesity, gut microbiota) are critically discussed for the first time. Bigels may be valuable for use as ink for 3D food printing in personalized diets for human health treatment. PEGs have a significant role in developing smart materials as both ingredients and coatings and methods, and techniques for exploring PEGs are essential. PEGs as carriers of bioactive compounds have a demonstrated effect on obesity. All the physical, chemical, and biological interactions among PEGs and other organic and inorganic structures should be investigated.
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Affiliation(s)
- Mihaela Stefana Pascuta
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Rodica-Anita Varvara
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Bernadette-Emőke Teleky
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Katalin Szabo
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Diana Plamada
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Silvia-Amalia Nemeş
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Laura Mitrea
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Gheorghe Adrian Martău
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Călina Ciont
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Lavinia Florina Călinoiu
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Gabriel Barta
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
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Hassoun A, Bekhit AED, Jambrak AR, Regenstein JM, Chemat F, Morton JD, Gudjónsdóttir M, Carpena M, Prieto MA, Varela P, Arshad RN, Aadil RM, Bhat Z, Ueland Ø. The fourth industrial revolution in the food industry-part II: Emerging food trends. Crit Rev Food Sci Nutr 2022; 64:407-437. [PMID: 35930319 DOI: 10.1080/10408398.2022.2106472] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends. After reviewing Industry 4.0 technologies (e.g. artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work (Hassoun, Aït-Kaddour, et al. 2022. The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologies. Critical Reviews in Food Science and Nutrition, 1-17.), this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition toward sustainable food development and innovative green strategies are expected in the future.
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Affiliation(s)
- Abdo Hassoun
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
- Syrian AcademicExpertise (SAE), Gaziantep, Turkey
| | | | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Farid Chemat
- Green Extraction Team, INRAE, Avignon University, Avignon, France
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - María Gudjónsdóttir
- Faculty of Food Science and Nutrition, School of Health Sciences, University of Iceland, Reykjavík, Iceland
| | - María Carpena
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Miguel A Prieto
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Paula Varela
- Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Zuhaib Bhat
- Division of Livestock Products Technology, SKUAST-J, Jammu, India
| | - Øydis Ueland
- Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway
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Abstract
The single cell protein (SCP) technique has become a popular technology in recent days, which addresses two major issues: increasing world protein deficiency with increasing world population and the generation of substantial industrial wastes with an increased production rate. Global fruit production has increased over the decades. The non-edible parts of fruits are discarded as wastes into the environment, which may result in severe environmental issues. These fruit wastes are rich in fermentable sugars and other essential nutrients, which can be effectively utilized by microorganisms as an energy source to produce microbial protein. Taking this into consideration, this review explores the use of fruit wastes as a substrate for SCP production. Many studies reported that the wastes from various fruits such as orange, sweet orange, mango, banana, pomegranate, pineapple, grapes, watermelon, papaya, and many others are potential substrates for SCP production. These SCPs can be used as a protein supplement in human foods or animal feeds. This paper discusses various aspects in regard to the potential of fruit wastes as a substrate for SCP production.
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Kandemir K, Piskin E, Xiao J, Tomas M, Capanoglu E. Fruit Juice Industry Wastes as a Source of Bioactives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6805-6832. [PMID: 35544590 PMCID: PMC9204825 DOI: 10.1021/acs.jafc.2c00756] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 04/06/2022] [Accepted: 04/06/2022] [Indexed: 05/15/2023]
Abstract
Food processing sustainability, as well as waste minimization, are key concerns for the modern food industry. A significant amount of waste is generated by the fruit juice industry each year. In addition to the economic losses caused by the removal of these wastes, its impact on the environment is undeniable. Therefore, researchers have focused on recovering the bioactive components from fruit juice processing, in which a great number of phytochemicals still exist in the agro-industrial wastes, to help minimize the waste burden as well as provide new sources of bioactive compounds, which are believed to be protective agents against certain diseases such as cardiovascular diseases, cancer, and diabetes. Although these wastes contain non-negligible amounts of bioactive compounds, information on the utilization of these byproducts in functional ingredient/food production and their impact on the sensory quality of food products is still scarce. In this regard, this review summarizes the most recent literature on bioactive compounds present in the wastes of apple, citrus fruits, berries, stoned fruits, melons, and tropical fruit juices, together with their extraction techniques and valorization approaches. Besides, on the one hand, examples of different current food applications with the use of these wastes are provided. On the other hand, the challenges with respect to economic, sensory, and safety issues are also discussed.
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Affiliation(s)
- Kevser Kandemir
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Elif Piskin
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Jianbo Xiao
- Department
of Analytical Chemistry and Food Science, Faculty of Food Science
and Technology, University of Vigo-Ourense
Campus, E-32004 Ourense, Spain
- International
Research Center for Food Nutrition and Safety, Jiangsu University, 212013 Zhenjiang, China
| | - Merve Tomas
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
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Garcia-Alonso A, Sánchez-Paniagua López M, Manzanares-Palenzuela CL, Redondo-Cuenca A, López-Ruíz B. Edible plant by-products as source of polyphenols: prebiotic effect and analytical methods. Crit Rev Food Sci Nutr 2022; 63:10814-10835. [PMID: 35658778 DOI: 10.1080/10408398.2022.2084028] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Polyphenols with high chemical diversity are present in vegetables both in the edible parts and by-products. A large proportion of them remains unabsorbed along the gastrointestinal tract, being accumulated in the colon, where they are metabolized by the intestinal microbiota. These polyphenols have been found to have "prebiotic-like" effects. The edible plant industry generates tons of residues called by-products, which consist of unutilized plant tissues (peels, husks, calyxes and seeds). Their disposal requires special and costly treatments to avoid environmental complications. Reintroducing these by-products into the value chain using technological and biotechnological practices is highly appealing since many of them contain nutrients and bioactive compounds, such as polyphenols, with many health-promoting properties. Edible plant by-products as a source of polyphenols highlights the need for analytical methods. Analytical methods are becoming increasingly selective, sensitive and precise, but the great breakthrough lies in the pretreatment of the sample and in particular in the extraction methods. This review shows the importance of edible plant by-products as a source of polyphenols, due to their prebiotic effect, and to compile the most appropriate analytical methods for the determination of the total content of phenolic compounds as well as the detection and quantification of individual polyphenols.
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Affiliation(s)
- Alejandra Garcia-Alonso
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal s/n, Ciudad Universitaria, Madrid, Spain
| | - Marta Sánchez-Paniagua López
- Unidad de Química Analítica, Departamento de Química en Ciencias Farmacéuticas, Facultad de Farmacia, Universidad Complutense, Plaza Ramón y Cajal s/n, Ciudad Universitaria, Madrid, Spain
| | | | - Araceli Redondo-Cuenca
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal s/n, Ciudad Universitaria, Madrid, Spain
| | - Beatríz López-Ruíz
- Unidad de Química Analítica, Departamento de Química en Ciencias Farmacéuticas, Facultad de Farmacia, Universidad Complutense, Plaza Ramón y Cajal s/n, Ciudad Universitaria, Madrid, Spain
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Shi R, Xiong B, He S, Liu C, Ben-Asher J, Horowitz AR, Wang S, He X. Comparative metabolic profiling of root, leaf, fruit, and stem tissues of Panax notoginseng. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2071294] [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)
- Rui Shi
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Landscape Architecture Engineering Research Center of National Forestry and Grassland Administration, Southwest Forestry University, Kunming, China
| | - Bingjie Xiong
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Landscape Architecture Engineering Research Center of National Forestry and Grassland Administration, Southwest Forestry University, Kunming, China
| | - Shu He
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Landscape Architecture Engineering Research Center of National Forestry and Grassland Administration, Southwest Forestry University, Kunming, China
| | - Can Liu
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Landscape Architecture Engineering Research Center of National Forestry and Grassland Administration, Southwest Forestry University, Kunming, China
| | - Jiftah Ben-Asher
- French Associates Institute for Agriculture and Biotechnology of Dryland, the Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Sede Boqer Campus, Israel
| | - Abraham Rami Horowitz
- French Associates Institute for Agriculture and Biotechnology of Dryland, the Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Sede Boqer Campus, Israel
| | - Shu Wang
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Landscape Architecture Engineering Research Center of National Forestry and Grassland Administration, Southwest Forestry University, Kunming, China
| | - Xiahong He
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Landscape Architecture Engineering Research Center of National Forestry and Grassland Administration, Southwest Forestry University, Kunming, China
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42
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Jena S, Singh R. Agricultural crop waste materials - A potential reservoir of molecules. ENVIRONMENTAL RESEARCH 2022; 206:112284. [PMID: 34717942 DOI: 10.1016/j.envres.2021.112284] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 09/09/2021] [Accepted: 10/19/2021] [Indexed: 06/13/2023]
Abstract
Crop wastes are one of the agricultural wastes generated during the production and processing of food materials. Their generation is the other side of developmental activities. They are now becoming an alarming source of environmental pollution, leading to an unhealthy society. There is an urgent need to develop robust methods to utilize these types of wastes into beneficial compounds or materials. Many works are successfully done in these areas, and several strategies have been developed to produce biochemicals from biological wastes. In other words, value addition has been done to the crop waste materials. The chemicals like carbohydrates, minerals, proteins, and other compounds have been isolated from various crop residues. In this context, this article covers an overview of the crop wastes, chemicals isolated from them, their extraction methods, and the way forward to get the valuable chemicals.
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Affiliation(s)
- Saikrushna Jena
- Department of Applied Chemistry, Delhi Technological University, Delhi, 110 042, India
| | - Ram Singh
- Department of Applied Chemistry, Delhi Technological University, Delhi, 110 042, India.
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Balmus IM, Copolovici D, Copolovici L, Ciobica A, Gorgan DL. Biomolecules from Plant Wastes Potentially Relevant in the Management of Irritable Bowel Syndrome and Co-Occurring Symptomatology. Molecules 2022; 27:molecules27082403. [PMID: 35458601 PMCID: PMC9024464 DOI: 10.3390/molecules27082403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 04/04/2022] [Accepted: 04/05/2022] [Indexed: 12/10/2022] Open
Abstract
During and following the processing of a plant’s raw material, considerable amounts are wasted, composted, or redistributed in non-alimentary sectors for further use (for example, some forms of plant waste contribute to biofuel, bioethanol, or biomass production). However, many of these forms of waste still consist of critical bioactive compounds used in the food industry or medicine. Irritable bowel syndrome (IBS) is one of the most common functional gastrointestinal disorders. The primary treatment is based on symptomatology alleviation and controlled dietary management. Thus, this review aimed to describe the possible relevance of molecules residing in plant waste that can be used to manage IBS and co-occurring symptoms. Significant evidence was found that many forms of fruit, vegetable, and medicinal plant waste could be the source of some molecules that could be used to treat or prevent stool consistency and frequency impairments and abdominal pain, these being the main IBS symptoms. While many of these molecules could be recovered from plant waste during or following primary processing, the studies suggested that enriched food could offer efficient valorization and prevent further changes in properties or stability. In this way, root, stem, straw, leaf, fruit, and vegetable pomaces were found to consist of biomolecules that could modulate intestinal permeability, pain perception, and overall gastrointestinal digestive processes.
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Affiliation(s)
- Ioana-Miruna Balmus
- Department of Exact Sciences and Natural Sciences, Institute of Interdisciplinary Research, Alexandru Ioan Cuza University of Iasi, Carol I Avenue, no. 11, 700506 Iasi, Romania;
| | - Dana Copolovici
- Faculty of Food Engineering, Tourism and Environmental Protection, Institute for Research, Development and Innovation in Technical and Natural Sciences, “Aurel Vlaicu” University of Arad, Elena Dragoi St., no. 2, 310330 Arad, Romania;
- Correspondence: (D.C.); (A.C.)
| | - Lucian Copolovici
- Faculty of Food Engineering, Tourism and Environmental Protection, Institute for Research, Development and Innovation in Technical and Natural Sciences, “Aurel Vlaicu” University of Arad, Elena Dragoi St., no. 2, 310330 Arad, Romania;
| | - Alin Ciobica
- Department of Biology, Faculty of Biology, Alexandru Ioan Cuza University of Iasi, Carol I Avenue, no. 22a, 700506 Iasi, Romania;
- Correspondence: (D.C.); (A.C.)
| | - Dragos Lucian Gorgan
- Department of Biology, Faculty of Biology, Alexandru Ioan Cuza University of Iasi, Carol I Avenue, no. 22a, 700506 Iasi, Romania;
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Coelho M, Oliveira C, Coscueta ER, Fernandes J, Pereira RN, Teixeira JA, Rodrigues AS, Pintado ME. Bioactivity and Bioaccessibility of Bioactive Compounds in Gastrointestinal Digestion of Tomato Bagasse Extracts. Foods 2022; 11:foods11071064. [PMID: 35407151 PMCID: PMC8997470 DOI: 10.3390/foods11071064] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 03/23/2022] [Accepted: 03/25/2022] [Indexed: 11/30/2022] Open
Abstract
A nutrient-rich diet is a key to improving the chemical signals, such as antioxidants, which modulate pathogens’ resistance in the gut and prevent diseases. A current industrial problem is the generation of undervalued by-products, such as tomato bagasse, which are rich in bioactive compounds and of commercial interest (carotenoids and phenolic compounds). This work analyzed the effect of gastrointestinal digestion on the bioactivity and bioaccessibility of carotenoids and phenolic compounds from tomato bagasse extracts. Thus, the extraction by ohmic heating (OH) technology was compared with conventional (organic solvents). The results showed that the main phenolic compounds identified by UPLC-qTOF-MS were p-coumaric acid, naringenin, and luteolin. A higher recovery index for total phenolic compounds throughout the gastrointestinal digestion was observed for OH while for carotenoids, a strong reduction after stomach conditions was observed for both extracts. Furthermore, colon-available fraction exhibited a prebiotic effect upon different Bifidobacterium and Lactobacillus, but a strain-dependent and more accentuated effect on OH. Thus, the extraction technology highly influenced bioaccessibility, with OH demonstrating a positive impact on the recovery of bioactive compounds and related health benefits, such as antioxidant, anti-hypertensive, prebiotic, and anti-inflammatory properties. Of these properties, the last is demonstrated here for the first time.
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Affiliation(s)
- Marta Coelho
- CBQF—Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.); (C.O.); (E.R.C.); (J.F.)
- LABBELS—Associate Laboratory-CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (J.A.T.)
| | - Carla Oliveira
- CBQF—Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.); (C.O.); (E.R.C.); (J.F.)
| | - Ezequiel R. Coscueta
- CBQF—Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.); (C.O.); (E.R.C.); (J.F.)
| | - João Fernandes
- CBQF—Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.); (C.O.); (E.R.C.); (J.F.)
| | - Ricardo N. Pereira
- LABBELS—Associate Laboratory-CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (J.A.T.)
| | - José A. Teixeira
- LABBELS—Associate Laboratory-CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (J.A.T.)
| | - António Sebastião Rodrigues
- Centre for Toxicogenomics and Human Health, Genetics, Oncology and Human Toxicology, NOVA Medical School, Faculdade de Ciências Médicas, Universidade Nova de Lisboa, 1169-056 Lisbon, Portugal;
| | - Manuela E. Pintado
- CBQF—Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.); (C.O.); (E.R.C.); (J.F.)
- Correspondence:
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Sustainability in Skin Care: Incorporation of Avocado Peel Extracts in Topical Formulations. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27061782. [PMID: 35335146 PMCID: PMC8954566 DOI: 10.3390/molecules27061782] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 03/04/2022] [Accepted: 03/07/2022] [Indexed: 12/02/2022]
Abstract
The avocado peel is an agro-industrial by-product that has exhibited a massive increase in its production in the last few years. The reuse and valorisation of this by-product are essential since its disposal raises environmental concerns. In the present study, ethanolic extracts of avocado peels of the Hass variety were obtained, for three extraction times (1.5 h, 3 h and 4 h) and analysed for their antioxidant and antibacterial properties. Antioxidant evaluations of the extracts revealed that the extraction time of 1.5 h exhibited the best results amongst the three, with a DPPH inhibition percentage of 93.92 ± 1.29 and an IC50 percentage, the necessary concentration of the extract to inhibit 50% of DPPH, of 37.30 ± 1.00. The antibacterial capacity of the extracts was evaluated and it was revealed that they were able to inhibit the growth and development of bacteria of the Staphylococcus family. The obtained extract was incorporated in two types of cosmetic formulations (oil-in-water and water-in-oil) and their stability was evaluated and compared with formulations containing synthetic preservatives (BHT and phenoxyethanol). The results of the stability evaluation suggest that the avocado peel extract has the potential to be incorporated in both types of emulsions, acting as an antioxidant and antibacterial agent, proving it to be a viable option to reduce/replace the use of synthetic preservatives. Furthermore, the avocado peel extract proved to be more effective and stable in oil-in-water emulsions. These results highlight the possibility of obtaining sustainable cosmetics, significantly reducing the negative impacts on the environment by the incorporation of extracts sourced from the avocado peel, an interesting source of phenolic compounds, an abundant and low-cost by-product.
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Suhag R, Kumar R, Dhiman A, Sharma A, Prabhakar PK, Gopalakrishnan K, Kumar R, Singh A. Fruit peel bioactives, valorisation into nanoparticles and potential applications: A review. Crit Rev Food Sci Nutr 2022; 63:6757-6776. [PMID: 35196934 DOI: 10.1080/10408398.2022.2043237] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Nanotechnology is a rapidly growing field with profound applications in different domains, particularly in food science and technology. Nanoparticles (NPs) synthesis, an integral part of nanotechnology-based applications, is broadly classified into chemical, physical and biosynthesis methods. Chemically sensitive and energy-intensive procedures employed for NPs synthesis are some of the limits of traditional chemical approaches. Recent research has focused on developing easy, nontoxic, cost-effective, and environment-friendly NPs synthesis during the last decade. Biosynthesis approaches have been developed to achieve this goal as it is a viable alternative to existing chemical techniques for the synthesis of metallic nanomaterials. Fruit peels contain abundant bioactive compounds including phenols, flavonoids, tannins, triterpenoids, steroids, glycosides, carotenoids, anthocyanins, ellagitannins, vitamin C, and essential oils with substantial health benefits, anti-bacterial and antioxidant properties, generally discarded as byproduct or waste by the fruit processing industry. NPs synthesized using bioactive compounds from fruit peel has futuristic applications for an unrealized market potential for nutraceutical and pharmaceutical delivery. Numerous studies have been conducted for the biosynthesis of metallic NPs such as silver (AgNPs), gold (AuNPs), zinc oxide, iron, copper, palladium and titanium using fruit peel extract, and their synthesis mechanism have been reported in the present review. Additionally, NPs synthesis methods and applications of fruit peel NPs have been discussed.
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Affiliation(s)
- Rajat Suhag
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Rohit Kumar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India
| | - Atul Dhiman
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India
| | - Arun Sharma
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India
- CSIR-Central Scientific Instruments Organisation (CSIR-CSIO), Chandigarh, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Pramod K Prabhakar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India
| | - Krishna Gopalakrishnan
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India
| | - Ritesh Kumar
- CSIR-Central Scientific Instruments Organisation (CSIR-CSIO), Chandigarh, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Anurag Singh
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India
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Cassani L, Gomez-Zavaglia A. Sustainable Food Systems in Fruits and Vegetables Food Supply Chains. Front Nutr 2022; 9:829061. [PMID: 35252306 PMCID: PMC8891749 DOI: 10.3389/fnut.2022.829061] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Accepted: 01/26/2022] [Indexed: 12/27/2022] Open
Abstract
Fruits and vegetables wastes (e.g., peel fractions, pulps, pomace, and seeds) represent ~16% of total food waste and contribute ~6% to global greenhouse gas emissions. The diversity of the fruit-horticultural production in several developing countries and the excess of certain fruits or vegetables in the months of greatest production offer unique opportunities for adding value to these wastes (co-products). Within the scope of the Circular Economy, valorization of such wastes for the production of innovative bio-ingredients can open great market opportunities if efficiently exploited. In this context, this review deals with the current situation of wastes arising from fruits and vegetables (availability, characterization) as sources of valuable ingredients (fiber, polyphenols, pigments) suitable to be incorporated into food, pharmaceutical and cosmeceutical products. In addition, an integral and systematic approach including the sustainable technologies generally used at both lab and industrial scale for efficient extraction of bioactive compounds from fruits and vegetables wastes are addressed. Overall, this review provides a general updated overview regarding the situation of fruits and vegetables chain supplies in the post-pandemic era, offering an integrative perspective that goes beyond the recovery of fiber and phytochemicals from the previous mentioned wastes and focuses on whole processes and in their social and economic impacts.
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Affiliation(s)
- Lucía Cassani
- Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA, CONICET), Mar del Plata, Argentina
- Departamento de Ingeniería Química y en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata (UNMdP), Mar del Plata, Argentina
| | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata, Argentina
- *Correspondence: Andrea Gomez-Zavaglia
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Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks. Foods 2022; 11:foods11040552. [PMID: 35206029 PMCID: PMC8871176 DOI: 10.3390/foods11040552] [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: 12/30/2021] [Revised: 02/11/2022] [Accepted: 02/12/2022] [Indexed: 02/06/2023] Open
Abstract
The growing demand for high-quality gluten-free baked snacks has led researchers to test innovative ingredients. The aim of this work was to assess the feasibility of olive cake powder (OCP) to be used as a functional ingredient in gluten-free (GF) breadsticks. OCP was used by replacing 1, 2, and 3% of maize flour into GF breadstick production (BS1, BS2, BS3, respectively), and their influence on nutritional, bioactive, textural, and sensorial properties was assessed and compared with a control sample (BSC). BS1, BS2, and BS3 showed a higher lipid, moisture, and ash content. BS2 and BS3 had a total dietary fibre higher than 3 g 100 g−1, achieving the nutritional requirement for it to be labelled as a “source of fibre”. The increasing replacement of olive cake in the formulation resulted in progressively higher total phenol content and antioxidant activity for fortified GF breadsticks. The L* and b* values decreased in all enriched GF breadsticks when compared with the control, while hardness was the lowest in BS3. The volatile profile highlighted a significant reduction in aldehydes, markers of lipid oxidation, and Maillard products (Strecker aldehydes, pyrazines, furans, ketones) in BS1, BS2, and BS3 when compared with BSC. The sensory profile showed a strong influence of OCP addition on GF breadsticks for almost all the parameters considered, with a higher overall pleasantness score for BS2 and BS3.
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Zero-Waste Approach Applied to Pomegranates for Prolonging Fish Burger Shelf Life. Foods 2022; 11:foods11040551. [PMID: 35206027 PMCID: PMC8871030 DOI: 10.3390/foods11040551] [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] [Received: 11/19/2021] [Revised: 01/10/2022] [Accepted: 02/07/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, the possibility of using whole pomegranate (juice, peel and seeds) according to the zero-waste approach, to prolong fresh fish shelf life, was evaluated. A preliminary antimicrobial in vitro test was carried out with peel and seeds as ground and re-ground powders. Then, the entire fruit, in the right proportions of juice and relative by-products as ground or re-ground powders, was added to fresh fish burger formulation to extend its shelf life. To this aim, a shelf-life test was performed on fortified fish products stored at 4 °C. Control samples were also tested for comparison. Specifically, the pH and microbiological and sensory quality of all the fish burgers were monitored during refrigerated storage for about 1 month. The results from the in vitro test clearly indicate that the peel is abundantly more effective than seeds on selected spoilage bacteria and that the ground peel powder is slightly more antimicrobial than the same re-ground powder. Results from the shelf-life test assessed that the control sample became unacceptable within a few days (about 3 days), while the samples with pomegranate juice and by-products maintained microbial stability for a longer time (2 or 3 weeks) (p < 0.05). The main microbiological problems are the proliferations of mesophilic and psychrotrophic bacteria, Pseudomonas spp. and Shewanella. The addition of pomegranate to the formulation allowed the fish spoilage to be controlled by at least 2 or 3 log cycles. In agreement with findings from the in vitro test, the best results from the microbiological point of view were found in fish burgers with juice, peel and seed ground powders. Furthermore, the addition of pomegranate was also appreciated from the sensorial point of view. In fact, products with pomegranate were prized for about 3 weeks for color, odor, appearance and texture of both raw and cooked products. Therefore, the current study reveals that the incorporation of the entire pomegranate, added in all parts according to the zero-waste concept, could promote a significant shelf-life extension of fish burgers, mainly due to the bioactive compounds present in fruit by-products, without changing the sensory quality.
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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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