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Paun G, Neagu E, Alecu A, Albu C, Seciu-Grama AM, Radu GL. Evaluating the Antioxidant and Antidiabetic Properties of Medicago sativa and Solidago virgaurea Polyphenolic-Rich Extracts. Molecules 2024; 29:326. [PMID: 38257240 PMCID: PMC10820096 DOI: 10.3390/molecules29020326] [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: 11/14/2023] [Revised: 12/27/2023] [Accepted: 01/05/2024] [Indexed: 01/24/2024] Open
Abstract
The present study evaluated the antioxidant and antidiabetic properties of Medicago sativa and Solidago virgaurea extracts enriched in polyphenolic compounds. The extracts were obtained by accelerated solvent extraction (ASE) and laser irradiation. Then, microfiltration was used for purification, followed by nanofiltration used to concentrate the two extracts. The obtained extracts were analyzed to determine their antioxidant activity using DPPH radical scavenging and reducing power methods. The antidiabetic properties have been investigated in vitro on a murine insulinoma cell line (β-TC-6) by the inhibition of α-amylase and α-glucosidase. M. sativa obtained by laser irradiation and concentrated by nanofiltration showed the highest DPPH• scavenging (EC50 = 105.2 ± 1.1 µg/mL) and reducing power activities (EC50 = 40.98 ± 0.2 µg/mL). M. sativa extracts had higher inhibition on α-amylase (IC50 = 23.9 ± 1.2 µg/mL for concentrated extract obtained after ASE, and 26.8 ± 1.1), while S. virgaurea had the highest α-glucosidase inhibition (9.3 ± 0.9 µg/mL for concentrated extract obtained after ASE, and 8.6 ± 0.7 µg/mL for concentrated extract obtained after laser extraction). The obtained results after evaluating in vitro the antidiabetic activity showed that the treatment with M. sativa and S. virgaurea polyphenolic-rich extracts stimulated the insulin secretion of β-TC-6 cells, both under normal conditions and under hyperglycemic conditions as well. This paper argues that M. sativa and S. virgaurea polyphenolic-rich extracts could be excellent natural sources with promising antidiabetic potential.
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Affiliation(s)
- Gabriela Paun
- National Institute for Research-Development of Biological Sciences, Centre of Bioanalysis, 296 Spl. Independentei, P.O. Box 17-16, 060031 Bucharest, Romania; (A.A.); (C.A.); (A.-M.S.-G.); (G.L.R.)
| | - Elena Neagu
- National Institute for Research-Development of Biological Sciences, Centre of Bioanalysis, 296 Spl. Independentei, P.O. Box 17-16, 060031 Bucharest, Romania; (A.A.); (C.A.); (A.-M.S.-G.); (G.L.R.)
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Betoret N, Betoret E, Glicerina VT. Valorization and Utilization of Food Wastes and By-Products: Recent Trends, Innovative Technologies and Sustainability Challenges. Foods 2023; 13:9. [PMID: 38201036 PMCID: PMC10777968 DOI: 10.3390/foods13010009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Accepted: 12/07/2023] [Indexed: 01/12/2024] Open
Abstract
The recovery of food by-products and waste is an issue of universal concern, as every year the food industry generates a huge amount of waste and by-products from a variety of sources [...].
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Affiliation(s)
- Noelia Betoret
- Instituto Universitario de Ingeniería de Alimento—FoodUPV, Universitat Politècnica de València, 46022 València, Spain
| | - Ester Betoret
- Instituto Universitario de Ingeniería de Alimento—FoodUPV, Universitat Politècnica de València, 46022 València, Spain
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Chavan P, Yadav R, Sharma P, Jaiswal AK. Laser Light as an Emerging Method for Sustainable Food Processing, Packaging, and Testing. Foods 2023; 12:2983. [PMID: 37627984 PMCID: PMC10453059 DOI: 10.3390/foods12162983] [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: 06/01/2023] [Revised: 07/20/2023] [Accepted: 07/28/2023] [Indexed: 08/27/2023] Open
Abstract
In this review article, we systematically investigated the diverse applications of laser technology within the sphere of food processing, encompassing techniques such as laser ablation, microbial inactivation, state-of-the-art food packaging, and non-destructive testing. With a detailed exploration, we assess the utility of laser ablation for the removal of surface contaminants from foodstuffs, while also noting the potential financial and safety implications of its implementation on an industrial scale. Microbial inactivation by laser shows promise for reducing the microbial load on food surfaces, although concerns have been raised about potential damage to the physio-characteristics of some fruits. Laser-based packaging techniques, such as laser perforation and laser transmission welding, offer eco-friendly alternatives to traditional packaging methods and can extend the shelf life of perishable goods. Despite the limitations, laser technology shows great promise in the food industry and has the potential to revolutionize food processing, packaging, and testing. Future research needs to focus on optimizing laser equipment, addressing limitations, and developing mathematical models to enhance the technology's uses.
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Affiliation(s)
- Prasad Chavan
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144402, India;
| | - Rahul Yadav
- ICAR-Directorate of Floricultural Research, Pune 411036, India;
| | - Pallavi Sharma
- Quality Management Officer, Fresh Company GmbH, 71384 Weinstadt, Germany;
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, City Campus, Central Quad, Grangegorman, D07 ADY7 Dublin, Ireland
- Environmental Sustainability and Health Institute (ESHI), School of Food Science and Environmental Health, Technological University Dublin, City Campus, Grangegorman, D07 H6K8 Dublin, Ireland
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Puértolas E, Pérez I, Murgui X. Potential of CO 2 laser for food processing: Applications and challenges. Crit Rev Food Sci Nutr 2023:1-15. [PMID: 36927208 DOI: 10.1080/10408398.2023.2188954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Abstract
Laser food processing has the breath-taking potential to revolutionize the industry in many aspects. Among the different laser configurations, CO2 laser has received special attention due to its relative high efficiency in power generation, its high-power output and its laser beam wavelength, infrared, which is strongly absorbed by water, the main component of food materials. Over the last 50 years, different uses of CO2 laser for processing foods have been proposed so far, including cooking, broiling and browning, selective laser sintering, marking, microperforation for improving downstream mass transfer operations (e.g. infusion, diffusion, marinating, salting, drying, extraction), cutting and peeling, and microbial surface decontamination. The present work is a review of the state of the art of the use of CO2 laser for food processing that covers the main characteristics and mechanisms of this technology, as well as the most important published results regarding its applications in the agri-food sector, highlighting the main challenges to bring out its full potential in the coming years.
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Affiliation(s)
- Eduardo Puértolas
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Derio, Spain
| | - Izaskun Pérez
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Derio, Spain
| | - Xabier Murgui
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Derio, Spain
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Rodrigues JPB, Liberal Â, Petropoulos SA, Ferreira ICFR, Oliveira MBPP, Fernandes Â, Barros L. Agri-Food Surplus, Waste and Loss as Sustainable Biobased Ingredients: A Review. Molecules 2022; 27:molecules27165200. [PMID: 36014439 PMCID: PMC9412510 DOI: 10.3390/molecules27165200] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/02/2022] [Accepted: 08/10/2022] [Indexed: 11/30/2022] Open
Abstract
Ensuring a sustainable supply of food for the world’s fast growing population is a major challenge in today’s economy, as modern lifestyle and increasing consumer concern with maintaining a balanced and nutritious diet is an important challenge for the agricultural sector worldwide. This market niche for healthier products, especially fruits and vegetables, has increased their production, consequently resulting in increased amounts of agri-food surplus, waste, and loss (SWL) generated during crop production, transportation, storage, and processing. Although many of these materials are not utilized, negatively affecting the environmental, economic, and social segments, they are a rich source of valuable compounds that could be used for different purposes, thus preventing the losses of natural resources and boosting a circular economy. This review aimed to give insights on the efficient management of agri-food SWL, considering conventional and emerging recovery and reuse techniques. Particularly, we explored and summarized the chemical composition of three worldwide cultivated and consumed vegetables (carrots, broccoli and lettuce) and evaluate the potential of their residues as a sustainable alternative for extracting value-added ingredients for the development of new biodynamic products.
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Affiliation(s)
- Joana P. B. Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ângela Liberal
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Spyridon A. Petropoulos
- Laboratory of Vegetable Production, Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Fytokou Street, N. Ionia, 384 46 Volos, Greece
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Beatriz P. P. Oliveira
- REQUIMTE/Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal
| | - Ângela Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Correspondence: (Â.F.); (L.B.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Correspondence: (Â.F.); (L.B.)
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Effects of Laser Irradiation at 488, 514, 532, 552, 660, and 785 nm on the Aqueous Extracts of Plantago lanceolata L.: A Comparison on Chemical Content, Antioxidant Activity and Caco-2 Viability. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12115517] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Abstract
In this study, six laser radiation (488 nm/40 mW, 514 nm/15 mW, 532 nm/20 mW, 552 nm/15 mW, 660 nm/ 75 mW, and at 785 nm/70 mW) were tested on the aqueous extracts of leaves of Plantago lanceolata L. to compare extraction efficacy and antioxidant and cell viability effects in vitro. Briefly, in comparison with the control extract, laser extracts at 488, 514, 532, and 552 nm revealed small acquisitions of total extractible compounds in samples (up to 6.52%; laser extracts at 488 and 532 nm also revealed minerals and micro-elements increases (up to 6.49%); the most prominent results were obtained upon Fe (up to 38%, 488 nm), Cr (up to 307%, 660 nm), and Zn (up to 465%, 532 nm). Laser extracts at 488, 514, 552, and 785 nm proved more intense antioxidant capacity than the control sample, while laser extract at 660 nm indicated clear pro-oxidant effects. Caco-2 cells study indicated stimulatory activity for the extracts at 488 nm, no effects at 532 nm, and the decrease of the cell viability in the case of extracts at 660 nm respectively. Further studies are necessary to understand the pro-oxidant effects observed in the case of extracts exposed to laser radiation at 660 nm.
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Xu W, Wang J, Deng Y, Li J, Yan T, Zhao S, Yang X, Xu E, Wang W, Liu D. Advanced cutting techniques for solid food: Mechanisms, applications, modeling approaches, and future perspectives. Compr Rev Food Sci Food Saf 2022; 21:1568-1597. [DOI: 10.1111/1541-4337.12896] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 12/01/2021] [Accepted: 12/06/2021] [Indexed: 11/28/2022]
Affiliation(s)
- Weidong Xu
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang R & D Center for Food Technology and Equipment Hangzhou Zhejiang 310058 China
| | - Jingyi Wang
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang R & D Center for Food Technology and Equipment Hangzhou Zhejiang 310058 China
| | - Yong Deng
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang R & D Center for Food Technology and Equipment Hangzhou Zhejiang 310058 China
| | - Jiaheng Li
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang R & D Center for Food Technology and Equipment Hangzhou Zhejiang 310058 China
| | - Tianyi Yan
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang R & D Center for Food Technology and Equipment Hangzhou Zhejiang 310058 China
| | - Shunan Zhao
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang R & D Center for Food Technology and Equipment Hangzhou Zhejiang 310058 China
| | - Xiaoling Yang
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang R & D Center for Food Technology and Equipment Hangzhou Zhejiang 310058 China
- School of Liquor and Food Engineering Guizhou University Guiyang China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang R & D Center for Food Technology and Equipment Hangzhou Zhejiang 310058 China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang R & D Center for Food Technology and Equipment Hangzhou Zhejiang 310058 China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang R & D Center for Food Technology and Equipment Hangzhou Zhejiang 310058 China
- Fuli Institute of Food Science Ningbo Research Institute Zhejiang University Hangzhou China
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8
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Teng X, Zhang M, Mujumdar AS. Potential application of laser technology in food processing. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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9
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AlQattan B, Doocey J, Ali M, Ahmed I, Salih AE, Alam F, Bajgrowicz-Cieslak M, Yetisen AK, Elsherif M, Butt H. Direct Printing of Nanostructured Holograms on Consumable Substrates. ACS NANO 2021; 15:2340-2349. [PMID: 33523623 PMCID: PMC8023709 DOI: 10.1021/acsnano.0c02438] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Direct texturing of nanostructures on consumable substrates and products is a challenge because of incompatible ingredients and materials' properties. Here, we developed a direct laser-based method to print nanostructured holograms on dried films of consumable corn syrup solutions. A holographic laser (λ = 1050 nm) interference system was used to construct the nanostructures of the holograms on food for rainbow effects. The relationship between wavelength and periodicity contributed to the changing diffraction angle through the change of the refractive index (1.642). Increasing the sugar concentration (25-175 mg) in the syrup increased the diffraction efficiency of these holograms. The added amount of sugar in the composition increased the refractive index (7%) and decreased the light absorption (12.9%), which influenced the change of diffraction angle by 4.4°. The surface holograms displayed wideband visual diffraction of light extending from violet to red wavelengths. These holograms on edible materials can be imprinted onto commercial food products for adding aesthetic value and controlling perception.
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Affiliation(s)
- Bader AlQattan
- Nanotechnology
Laboratory, School of Engineering, University
of Birmingham, Birmingham B15 2TT, United Kingdom
- Department
of Mechanical Engineering, Khalifa University
of Science and Technology, P.O. Box 127788, Abu Dhabi, United Arab Emirates
| | - Joelle Doocey
- Nanotechnology
Laboratory, School of Engineering, University
of Birmingham, Birmingham B15 2TT, United Kingdom
| | - Murad Ali
- Department
of Mechanical Engineering, Khalifa University
of Science and Technology, P.O. Box 127788, Abu Dhabi, United Arab Emirates
| | - Israr Ahmed
- Department
of Mechanical Engineering, Khalifa University
of Science and Technology, P.O. Box 127788, Abu Dhabi, United Arab Emirates
| | - Ahmed E. Salih
- Department
of Mechanical Engineering, Khalifa University
of Science and Technology, P.O. Box 127788, Abu Dhabi, United Arab Emirates
| | - Fahad Alam
- Department
of Mechanical Engineering, Khalifa University
of Science and Technology, P.O. Box 127788, Abu Dhabi, United Arab Emirates
| | | | - Ali K. Yetisen
- Department
of Chemical Engineering, Imperial College
London, London SW7 2AZ, United Kingdom
| | - Mohamed Elsherif
- Department
of Mechanical Engineering, Khalifa University
of Science and Technology, P.O. Box 127788, Abu Dhabi, United Arab Emirates
| | - Haider Butt
- Department
of Mechanical Engineering, Khalifa University
of Science and Technology, P.O. Box 127788, Abu Dhabi, United Arab Emirates
- . Tel.: +971 2 401 8168
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Ramírez N, Vega‐Castro O, Simpson R, Ramirez C, Nuñez H. Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13627] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Natalia Ramírez
- Departamento de Ingeniería Química y Ambiental Universidad Técnica Federico Santa María Valparaíso Chile
| | - Oscar Vega‐Castro
- BIOALI Research Group, Faculty of Pharmaceutical and Food Science Universidad de Antioquia Medellin Colombia
| | - Ricardo Simpson
- Departamento de Ingeniería Química y Ambiental Universidad Técnica Federico Santa María Valparaíso Chile
- Centro Regional de Estudios en Alimentos Saludables (CREAS) Conicyt‐Regional R06I1004 Valparaíso Chile
| | - Cristian Ramirez
- Departamento de Ingeniería Química y Ambiental Universidad Técnica Federico Santa María Valparaíso Chile
- Centro Regional de Estudios en Alimentos Saludables (CREAS) Conicyt‐Regional R06I1004 Valparaíso Chile
| | - Helena Nuñez
- Departamento de Ingeniería Química y Ambiental Universidad Técnica Federico Santa María Valparaíso Chile
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Silva-Vera W, Avendaño-Muñoz N, Nuñez H, Ramírez C, Almonacid S, Simpson R. CO2 laser drilling coupled with moderate electric fields for enhancement of the mass transfer phenomenon in a tomato (Lycopersicon esculentum) peeling process. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109870] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Nayak A, Bhushan B. An overview of the recent trends on the waste valorization techniques for food wastes. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2019; 233:352-370. [PMID: 30590265 DOI: 10.1016/j.jenvman.2018.12.041] [Citation(s) in RCA: 130] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 12/09/2018] [Accepted: 12/14/2018] [Indexed: 05/05/2023]
Abstract
A critical and up-to-date review has been conducted on the latest individual valorization technologies aimed at the generation of value-added by-products from food wastes in the form of bio-fuels, bio-materials, value added components and bio-based adsorbents. The aim is to examine the associated advantages and drawbacks of each technique separately along with the assessment of process parameters affecting the efficiency of the generation of the bio-based products. Challenges faced during the processing of the wastes to each of the bio-products have been explained and future scopes stated. Among the many hurdles encountered in the successful and high yield generation of the bio-products is the complexity and variability in the composition of the food wastes along with the high inherent moisture content. Also, individual technologies have their own process configurations and operating parameters which may affect the yield and composition of the desired end product. All these require extensive study of the composition of the food wastes followed by their effective pre-treatments, judicial selection of the technological parameters and finally optimization of not only the process configurations but also in relation to the input food waste material. Attempt has also been made to address the hurdles faced during the implementation of such technologies on an industrial scale.
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Affiliation(s)
- A Nayak
- Innovació i Recerca Industrial I Sostenible, S.L., 08860, Spain; Graphic Era University, Dehradun, 248002, India.
| | - Brij Bhushan
- Graphic Era University, Dehradun, 248002, India; Chemical Engineering Department, Universitat Politechnica Catalunya, UPC-BarcelonaTECH, Barcelona, 08860, Spain
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14
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Emerging technologies for the production of nutraceuticals from agricultural by-products: A viewpoint of opportunities and challenges. FOOD AND BIOPRODUCTS PROCESSING 2013. [DOI: 10.1016/j.fbp.2013.01.004] [Citation(s) in RCA: 358] [Impact Index Per Article: 32.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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15
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Galanakis CM. Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2012.03.003] [Citation(s) in RCA: 507] [Impact Index Per Article: 42.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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