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Perez-Pirotto C, Moraga G, Hernando I, Cozzano S, Arcia P. Sorption Isotherms, Glass Transition and Bioactive Compounds of Ingredients Enriched with Soluble Fibre from Orange Pomace. Foods 2022; 11:foods11223615. [PMID: 36429206 PMCID: PMC9689554 DOI: 10.3390/foods11223615] [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: 10/14/2022] [Revised: 11/04/2022] [Accepted: 11/10/2022] [Indexed: 11/16/2022] Open
Abstract
Citrus fruits are one of the main crops worldwide. Its industrialization, primarily juice production, produces large amounts of byproducts, composed of seeds and peels, that can be used to obtain new ingredients. In this study, sorption behaviour, glass transition, mechanical properties, colour and bioactives of four different soluble fibre-enriched powders obtained from orange pomace using green technologies were studied. Powders were equilibrated at water activities between 0.113 and 0.680 for fifteen weeks at 20 °C, and studies were performed to indicate the best storing conditions to ensure the glassy state of the amorphous matrix and higher bioactive stability. By combining the Gordon and Taylor model with the Henderson isotherm, the critical water activity and content for storage in a glassy state were determined. The ingredient obtained after extrusion + hot water is the most stable, which is also the one with the highest dietary fibre content. Powder obtained by jet cooking is the least stable, as it is not in a glassy state at any water activity at room temperature. To increase storage stability, these should be stored at refrigeration temperatures.
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Affiliation(s)
- Claudia Perez-Pirotto
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo 11600, Uruguay
- Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Gemma Moraga
- Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
- Correspondence:
| | - Isabel Hernando
- Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Sonia Cozzano
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo 11600, Uruguay
| | - Patricia Arcia
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo 11600, Uruguay
- Latitud LATU Foundation, Montevideo 11500, Uruguay
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2
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Perez-Pirotto C, Moraga G, Quiles A, Hernando I, Cozzano S, Arcia P. Techno functional characterization of green-extracted soluble fibre from orange by-product. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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3
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Kaderides K, Kyriakoudi A, Mourtzinos I, Goula AM. Potential of pomegranate peel extract as a natural additive in foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.050] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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4
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Banožić M, Vladić J, Banjari I, Velić D, Aladić K, Jokić S. Spray Drying as a Method of Choice for Obtaining High Quality Products from Food Wastes– A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1938601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Marija Banožić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Jelena Vladić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Ines Banjari
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Darko Velić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Krunoslav Aladić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Stela Jokić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
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5
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Azhar MD, Abd Hashib S, Ibrahim UK, Md Zaki NA, Ahmad Zamanhuri N, Abd Rahman N. Moisture sorption isotherm and thermodynamic properties of Centella asiatica L. (CAL) powder. CHEM ENG COMMUN 2021. [DOI: 10.1080/00986445.2020.1780213] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Mohammad Danial Azhar
- Faculty of Chemical Engineering, Postgraduate Department, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
| | - Syafiza Abd Hashib
- Faculty of Chemical Engineering, Chemical & Process Deparment, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
| | - Ummi Kalthum Ibrahim
- Faculty of Chemical Engineering, Chemical & Bioprocess Department, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
| | - Nurul Asyikin Md Zaki
- Faculty of Chemical Engineering, Chemical & Bioprocess Department, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
| | - Norashikin Ahmad Zamanhuri
- Faculty of Chemical Engineering, Chemical & Process Deparment, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
| | - Norazah Abd Rahman
- Faculty of Chemical Engineering, Chemical & Process Deparment, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
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6
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Technical Parameters Affecting the Spray Drying of Roselle (Hibiscus Sabdariffa) Powder. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2020. [DOI: 10.22207/jpam.14.4.18] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Roselle (Hibiscus sabdariffa) was a member of Malvaceae family. Its calyxes had bright red color due to presence of anthocyanin with an excellent antioxidant property. Raw roselle (Hibiscus sabdariffa L.) calyx was highly perishable due to its high moisture content. In order to diversify products from this plant, this research evaluated the possibility of spray drying for roselle extract into dried powder for long-term consumption. We focused on the effect of sugar alcohols (mannitol, sorbitol, isomalt, xylitol, erythritol) at 8%, carrier agents (maltodextrin, gum arabic, glutinous starch, whey protein concentrate, carboxymethyl cellulose) at 12%, operating parameters of spray dryer (inlet/outlet air temperature, feed rate) on physicochemical quality (bulk density, solubility, total phenolic content, total flavonoid content, anthocyanin content) of rosselle powder. Results showed that the optimal spray drying variables for rosselle powder should be 8% isomalt, 12% whey protein concentrate, inlet/ outlet air temperature 140/85oC/oC, feed rate 12 ml/min. Based on these optimal conditions, the highest physicochemical attributes of the dried roselle calyx powder would be obtained.
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7
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Jiang G, Ameer K, Eun JB. Encapsulation of hot air-dried asian pear powders using rice bran dietary fiber. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100742] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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8
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Grgić J, Šelo G, Planinić M, Tišma M, Bucić-Kojić A. Role of the Encapsulation in Bioavailability of Phenolic Compounds. Antioxidants (Basel) 2020; 9:E923. [PMID: 32993196 PMCID: PMC7601682 DOI: 10.3390/antiox9100923] [Citation(s) in RCA: 109] [Impact Index Per Article: 27.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 09/19/2020] [Accepted: 09/23/2020] [Indexed: 12/12/2022] Open
Abstract
Plant-derived phenolic compounds have multiple positive health effects for humans attributed to their antioxidative, anti-inflammatory, and antitumor properties, etc. These effects strongly depend on their bioavailability in the organism. Bioaccessibility, and consequently bioavailability of phenolic compounds significantly depend on the structure and form in which they are introduced into the organism, e.g., through a complex food matrix or as purified isolates. Furthermore, phenolic compounds interact with other macromolecules (proteins, lipids, dietary fibers, polysaccharides) in food or during digestion, which significantly influences their bioaccessibility in the organism, but due to the complexity of the mechanisms through which phenolic compounds act in the organism this area has still not been examined sufficiently. Simulated gastrointestinal digestion is one of the commonly used in vitro test for the assessment of phenolic compounds bioaccessibility. Encapsulation is a method that can positively affect bioaccessibility and bioavailability as it ensures the coating of the active component and its targeted delivery to a specific part of the digestive tract and controlled release. This comprehensive review aims to present the role of encapsulation in bioavailability of phenolic compounds as well as recent advances in coating materials used in encapsulation processes. The review is based on 258 recent literature references.
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Affiliation(s)
| | | | | | | | - Ana Bucić-Kojić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia; (J.G.); (G.Š.); (M.P.); (M.T.)
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9
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Brito TBN, Ferreira MSL, Fai AEC. Utilization of Agricultural By-products: Bioactive Properties and Technological Applications. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1804930] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- T. B. N. Brito
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro/RJ, Brazil
| | - M. S. L Ferreira
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro/RJ, Brazil
- Department of Food Science, School of Nutrition, UNIRIO, Rio de Janeiro/RJ, Brazil
| | - Ana E. C. Fai
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro/RJ, Brazil
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro, UERJ, Rio de Janeiro/RJ, Brazil
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10
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de Sá Mendes N, Coimbra PPS, Santos MCB, Cameron LC, Ferreira MSL, Buera MDP, Gonçalves ÉCBA. Capsicum pubescens as a functional ingredient: Microencapsulation and phenolic profilling by UPLC-MS E. Food Res Int 2020; 135:109292. [PMID: 32527483 DOI: 10.1016/j.foodres.2020.109292] [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: 11/18/2019] [Revised: 04/30/2020] [Accepted: 05/02/2020] [Indexed: 11/19/2022]
Abstract
The aim of the present investigation is to study the effect of inlet temperatures on the physicochemical properties of spray-dried jamun juice powder. The inlet temperatures varied from 140 to 160 °C, whereas other parameters like outlet temperature (80 °C), maltodextrin concentration (25%) and feed flow rate (10 mL/min) were kept constant. Moisture content, water activity, bulk density, solubility, hygroscopicity, colour, powder morphology, particle size and glass transition temperatures were analyzed for the powder samples. Higher inlet temperature increased the moisture content of the powder, and led to the formation of larger particles. Powder samples showed water activity values below 0.3, which is good for powder stability. The colour of the jamun juice powder was mainly affected by inlet temperature, leading to the formation of powders that were significantly brighter and less purple as the inlet temperature increased. Glass transition temperature ranged from 55.85 to 71.78 °C. Powders produced at lower inlet temperatures showed smoother particle surfaces, whereas higher inlet temperature showed spherical particles with some shrinkage as analyzed by scanning electron microscope.
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Affiliation(s)
- Nathânia de Sá Mendes
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Food Science Department, Nutritiońs School - UNIRIO, Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil
| | - Pedro P S Coimbra
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Food Science Department, Nutritiońs School - UNIRIO, Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil
| | - Millena C B Santos
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Food Science Department, Nutritiońs School - UNIRIO, Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Brazil
| | - Luiz C Cameron
- Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Brazil
| | - Mariana S L Ferreira
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Food Science Department, Nutritiońs School - UNIRIO, Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, UNIRIO, Brazil
| | - María Del P Buera
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias y Departamento de Química Orgánica, Intendente Güiraldes 2160, Ciudad Universitaria, C1428EGA Buenos Aires, Argentina
| | - Édira C B A Gonçalves
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil; Food Science Department, Nutritiońs School - UNIRIO, Av. Pasteur, 296, CEP 22290-240, Rio de Janeiro, RJ, Brazil.
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11
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Cruz YWG, Vieira YA, Vilar DS, Torres NH, Aguiar MM, Cavalcanti EB, Américo-Pinheiro JHP, Soriano RN, Bharagava RN, Lima ÁS, Ferreira LFR. Pulp wash: a new source for production of ligninolytic enzymes and biomass and its toxicological evaluation after biological treatment. ENVIRONMENTAL TECHNOLOGY 2020; 41:1837-1847. [PMID: 30457937 DOI: 10.1080/09593330.2018.1551428] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Accepted: 11/15/2018] [Indexed: 06/09/2023]
Abstract
Pulp wash was used as substrate for the activity of ligninolytic enzymes of the fungus Pleurotus sajor-caju. Activity of laccase (Lac) and manganese peroxidase (MnP) as well as fungal biomass occurred under four conditions: different pulp wash concentrations, pH variation at the optimal pulp wash concentration, different glucose concentrations, and different concentrations of ammonium nitrate. The best enzyme activity and biomass production were obtained with in natura pulp wash and pH corrected to 5.0 (4884 IU/L Lac; 82 IU/L MnP; 25 g/100 mL biomass). However, the addition of glucose and ammonium nitrate to the pulp wash was not necessary for increasing the enzyme activity and biomass production. Efficient removal of pulp wash chemical oxygen demand (99.66%) and biochemical oxygen demand (83.27%) occurred after the mycoremediation with P. sajor-caju in the optimized conditions. Lactuca sativa L. seeds germination bioassay showed a four-fold reduction in the residue toxicity (EC50 28.72%) after the treatment with the fungus. Our findings are consistent with the notion that pulp wash is an excellent substrate for inducing the activity of ligninolytic enzymes and producing fungal biomass, and that the biological treatment is efficient to reduce effluent toxicity.
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Affiliation(s)
- Ytallo W G Cruz
- Post-Graduation Program in Process Engineering, Tiradentes University, Aracaju, Brazil
| | - Yago A Vieira
- Post-Graduation Program in Process Engineering, Tiradentes University, Aracaju, Brazil
| | - Débora S Vilar
- Post-Graduation Program in Process Engineering, Tiradentes University, Aracaju, Brazil
| | | | - Mario M Aguiar
- Division of Molecular Biology, Innsbruck Medical University, Innsbruck, Austria
| | - Eliane B Cavalcanti
- Post-Graduation Program in Process Engineering, Tiradentes University, Aracaju, Brazil
- Institute of Technology and Research, Aracaju, Brazil
| | | | - Renato N Soriano
- Division of Physiology and Biophysics, Department of Basic Life Sciences, Federal University of Juiz de Fora, Governador Valadares, Brazil
| | - Ram N Bharagava
- Laboratory for Bioremediation and Metagenomics Research (LBMR), Department of Microbiology (DM), Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, India
| | - Álvaro S Lima
- Post-Graduation Program in Process Engineering, Tiradentes University, Aracaju, Brazil
- Institute of Technology and Research, Aracaju, Brazil
| | - Luiz F R Ferreira
- Post-Graduation Program in Process Engineering, Tiradentes University, Aracaju, Brazil
- Institute of Technology and Research, Aracaju, Brazil
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de Brito Nogueira TB, da Silva TPM, de Araújo Luiz D, de Andrade CJ, de Andrade LM, Ferreira MSL, Fai AEC. Fruits and vegetable-processing waste: a case study in two markets at Rio de Janeiro, RJ, Brazil. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:18530-18540. [PMID: 32193738 DOI: 10.1007/s11356-020-08244-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Accepted: 02/25/2020] [Indexed: 06/10/2023]
Abstract
Fruits and vegetables (FV) consumed in natura or processed produce a significant volume of waste, causing an economic deficit in the productive chain. FV markets feature a significant production of vegetable residues with potential of use, since they commercialize an increasing amount of minimally processed vegetables and fruit juices. To this end, it is important to identify, quantify, and characterize these wastes and to propose feasible and coherent alternatives for their use at regional and worldwide levels. In this paper, a case study of two FV markets in Rio de Janeiro, Brazil, was conducted to identify and quantify FV processing waste. Over a period of 20 days, the FV residues from 31 vegetables and 17 fruits were identified and weighed. It is estimated by extrapolation that 106,000 kg of FV were processed in 1 year in two units of FV markets and 48.6% of FV were discarded as by-products. This may be a consequence of factors that contribute to waste generation, such as the low preparation and/or training of the manipulators as well as the quality of the equipment and the maintenance thereof. Thus, studies that aim to understand the environmental impact by monitoring the of FV waste are fundamental, since this waste can be used as raw material and converted into value-added products.
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Affiliation(s)
- Talita Braga de Brito Nogueira
- Graduate Program in Food Science and Nutrition, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Tatiana Pereira Matos da Silva
- Department of Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, Brazil
| | - Daniel de Araújo Luiz
- Department of Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, Brazil
| | - Cristiano José de Andrade
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | - Lidiane Maria de Andrade
- Department of Chemical Engineering, Polytechnic School, University of São Paulo (USP), São Paulo, Brazil
| | - Mariana Simões Larraz Ferreira
- Graduate Program in Food Science and Nutrition, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Ana Elizabeth Cavalcante Fai
- Graduate Program in Food Science and Nutrition, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil.
- Department of Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, Brazil.
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13
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Barbera M. Reuse of Food Waste and Wastewater as a Source of Polyphenolic Compounds to Use as Food Additives. J AOAC Int 2020; 103:906-914. [DOI: 10.1093/jaocint/qsz025] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 11/04/2019] [Indexed: 01/18/2023]
Abstract
Abstract
The problem of waste and byproducts generated from agro-industrial activities worldwide is an increasing concern in terms of environmental sustainability. In this ambit, the quantity of food wastes—produced in all steps of the whole food chain—is enormous, and it may be forecasted that food waste could amount to more than 120 billion tonnes by 2020. The reuse of food waste and wastewater as source of polyphenolic compounds could be an interesting discussion in this ambit. In fact, polyphenols obtained in this way might be used for food and non-food purposes by means of new, improved, and safe extraction methods. In light of the opportunity represented by the treatment of agro-industrial waste, different systems concerning the winemaking and olive oil production industries have also been discussed as describing approaches applicable to other sectors. More research is needed before considering recovery of phenolic compounds from wastewater as an economically convenient choice for the food sector.
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Affiliation(s)
- Marcella Barbera
- University of Palermo, Department of Environmental and Agricultural Sciences, Palermo 90100, Italy
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14
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Mihalcea L, Barbu V, Enachi E, Andronoiu DG, Râpeanu G, Stoica M, Dumitrașcu L, Stănciuc N. Microencapsulation of Red Grape Juice by Freeze Drying and Application in Jelly Formulation. Food Technol Biotechnol 2020; 58:20-29. [PMID: 32684784 PMCID: PMC7365344 DOI: 10.17113/ftb.58.01.20.6429] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Accepted: 02/25/2020] [Indexed: 11/22/2022] Open
Abstract
The aim of this work is to obtain new food products enriched with bioactive compounds from concentrated grape juice microencapsulated by freeze drying using a whey protein isolate-chitosan system. The obtained powder showed an encapsulation efficiency of (86.1±4.0) %, with an anthocyanin mass fraction (expressed as cyanidin-3-O-glucoside equivalent) of (1.4±0.2) mg/g, while the total polyphenolic (expressed as gallic acid equivalents) and flavonoid (expressed as catechin equivalents) mass fractions were (3.3±0.6) and (1.6±0.5) mg/g, respectively. The confocal laser microscopy revealed the presence of the flavonoid pigments wrapped inside the matrix, whereas the anthocyanins were grouped into large and compact clusters. The microencapsulated powder was used for jelly formulation. The new food formulations have a satisfactory anthocyanin mass fraction ranging from (0.03±0.01) to (0.12±0.02) mg/g, while no significant differences were observed in flavonoid content. All the value-added jelly showed appreciable antioxidant activity. The in vitro digestibility results confirm a slow release of anthocyanins from the food matrices during simulated gastric digestion and a significant release of the bioactive compounds into the gut. The addition of microencapsulated powder caused a significant decrease in firmness, cohesiveness and springiness, leading to the destabilization of the gel structure, while reducing the attraction forces between the matrix components. The sensorial analysis indicated that the panellists preferred the sample with grape juice the most.
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Affiliation(s)
- Liliana Mihalcea
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania
| | - Vasilica Barbu
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania
| | - Elena Enachi
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania
| | - Doina Georgeta Andronoiu
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania
| | - Gabriela Râpeanu
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania
| | - Maricica Stoica
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania
| | - Loredana Dumitrașcu
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania
| | - Nicoleta Stănciuc
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania
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15
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Kaderides K, Mourtzinos I, Goula AM. Stability of pomegranate peel polyphenols encapsulated in orange juice industry by-product and their incorporation in cookies. Food Chem 2019; 310:125849. [PMID: 31753686 DOI: 10.1016/j.foodchem.2019.125849] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Revised: 10/29/2019] [Accepted: 10/30/2019] [Indexed: 01/15/2023]
Abstract
Orange juice by-products are proposed as a "green" wall material for the encapsulation of pomegranate peel extract. Stability of crude and encapsulated peel extract was studied under accelerated storage conditions, in terms of phenolic content, antiradical activity, and color. The obtained extracts were used as biofunctional components in cookies, at a phenolics concentration of 5000 ppm. Their effects on phenolics content, antioxidant activity, color, and sensory attributes during baking and storage were examined. It was observed that a large amount of phenolic compounds was degraded during baking even if they were coated. However, encapsulation had a significant effect (p < 0.05) on the retention and the activities of phenolic compounds as compared to non encapsulated. Moreover, the results showed that the extracts could be incorporated in cookies without negatively affecting sensory quality.
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Affiliation(s)
- Kyriakos Kaderides
- Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, 541 24 Thessaloniki, Greece
| | - Ioannis Mourtzinos
- Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, 541 24 Thessaloniki, Greece
| | - Athanasia M Goula
- Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, 541 24 Thessaloniki, Greece.
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16
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Kaderides K, Goula AM. Encapsulation of pomegranate peel extract with a new carrier material from orange juice by-products. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.019] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Yu D, Kwon G, Kim M, Kim Y, Choi S, Kim G, Chung D. Moisture sorption characteristics of probiotic‐fermented sea tangle powder and its thermodynamic properties. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13991] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Daeung Yu
- Institute of Food Industrialization, Institutes of Green Bio Science and Technology Seoul National University Pyeongchang Republic of Korea
| | - Gicheol Kwon
- Food Technology Major, Graduate School of International Agricultural Technology Seoul National University Pyeongchang Republic of Korea
| | - Moojoong Kim
- Institute of Food Industrialization, Institutes of Green Bio Science and Technology Seoul National University Pyeongchang Republic of Korea
| | - Young‐Mog Kim
- Department of Food Science and Technology Pukyong National University Busan Republic of Korea
| | - Soo‐Im Choi
- Plant Resources Research Institute Duksung Women's University Seoul Republic of Korea
| | - Gun‐Hee Kim
- Department of Food and Nutrition Duksung Women's University Seoul Republic of Korea
| | - Donghwa Chung
- Institute of Food Industrialization, Institutes of Green Bio Science and Technology Seoul National University Pyeongchang Republic of Korea
- Food Technology Major, Graduate School of International Agricultural Technology Seoul National University Pyeongchang Republic of Korea
- Center for Food and Bioconvergence Seoul National University Seoul Republic of Korea
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Jiang GH, Ameer K, Eun JB. Effects of Carrier Agents and Relative Humidity on the Physicochemical and Microstructural Characteristics of Hot Air-Dried Asian Pear (Pyrus pyrifolia Nakai cv. Niitaka) Powder. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09575-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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19
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Fruit peels waste for the green synthesis of silver nanoparticles with antimicrobial activity against foodborne pathogens. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.023] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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20
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Sansone F, Mencherini T, Picerno P, Lauro MR, Cerrato M, Aquino RP. Development of Health Products from Natural Sources. Curr Med Chem 2019; 26:4606-4630. [PMID: 30259806 DOI: 10.2174/0929867325666180926152139] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2018] [Revised: 08/07/2018] [Accepted: 09/06/2018] [Indexed: 12/21/2022]
Abstract
BioActive Compounds (BACs) recovered from food or food by-product matrices are useful in maintaining well being, enhancing human health, and modulating immune function to prevent or to treat chronic diseases. They are also generally seen by final consumers as safe, non-toxic and environment-friendly. Despite the complex process of production, chemical characterization, and assessment of health effects, BACs must also be manufactured in stable and bioactive ingredients to be used in pharmaceutical, food and nutraceutical industry. Generally, vegetable derivatives occur as sticky raw materials with pervasive smell and displeasing flavor. Also, they show critical water solubility and dramatic stability behavior over time, involving practical difficulties for industrial use. Therefore, the development of novel functional health products from natural sources requires the design of a suitable formulation to delivery BACs at the site of action, preserve stability during processing and storage, slow down the degradation processes, mask lousy tasting or smell, and increase the bioavailability, while maintaining the BACs functionality. The present review focuses on human health benefits, BACs composition, and innovative technologies or formulation approaches of natural ingredients from some selected foods and by-products from industrial food transformations.
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Affiliation(s)
| | | | - Patrizia Picerno
- Department of Pharmacy, University of Salerno, Fisciano (SA), Italy
| | | | - Michele Cerrato
- Department of Pharmacy, University of Salerno, Fisciano (SA), Italy
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Lachos-Perez D, Baseggio AM, Mayanga-Torres P, Maróstica MR, Rostagno M, Martínez J, Forster-Carneiro T. Subcritical water extraction of flavanones from defatted orange peel. J Supercrit Fluids 2018. [DOI: 10.1016/j.supflu.2018.03.015] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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22
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Zhang L, Zeng X, Fu N, Tang X, Sun Y, Lin L. Maltodextrin: A consummate carrier for spray-drying of xylooligosaccharides. Food Res Int 2018; 106:383-393. [DOI: 10.1016/j.foodres.2018.01.004] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2017] [Revised: 12/21/2017] [Accepted: 01/05/2018] [Indexed: 12/15/2022]
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