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da Silva VT, Mateus N, de Freitas V, Fernandes A. Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions. Foods 2024; 13:2303. [PMID: 39063388 PMCID: PMC11275277 DOI: 10.3390/foods13142303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2024] [Revised: 07/09/2024] [Accepted: 07/17/2024] [Indexed: 07/28/2024] Open
Abstract
As the lack of resources required to meet the demands of a growing population is increasingly evident, plant-based diets can be seen as part of the solution, also addressing ethical, environmental, and health concerns. The rise of vegetarian and vegan food regimes is a powerful catalyzer of a transition from animal-based diets to plant-based diets, which foments the need for innovation within the food industry. Vegetables and fruits are a rich source of protein, and bioactive compounds such as dietary fibres and polyphenols and can be used as technological ingredients (e.g., thickening agents, emulsifiers, or colouring agents), while providing health benefits. This review provides insight on the potential of plant-based ingredients as a source of alternative proteins, dietary fibres and antioxidant compounds, and their use for the development of food- and alternative plant-based products. The application of these ingredients on meat analogues and their impact on health, the environment and consumers' acceptance are discussed. Given the current knowledge on meat analogue production, factors like cost, production and texturization techniques, upscaling conditions, sensory attributes and nutritional safety are factors that require further development to fully achieve the full potential of plant-based meat analogues.
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Affiliation(s)
- Vasco Trincão da Silva
- Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Nuno Mateus
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Victor de Freitas
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Ana Fernandes
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
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2
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Jozinović A, Panak Balentić J, Ačkar Đ, Benšić M, Babić J, Barišić V, Lončarić A, Miličević B, Šubarić D. Nutritionally Valuable Components and Heat-Induced Contaminants in Extruded Snack Products Enriched with Defatted Press Cakes. Molecules 2024; 29:791. [PMID: 38398542 PMCID: PMC10891715 DOI: 10.3390/molecules29040791] [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: 01/17/2024] [Revised: 02/02/2024] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
This research studies the influence of the addition of defatted press cakes (from the production of hazelnut, camelina, pumpkin, and hemp seed oil) on nutritionally important components: fibre, resistant starch, polyphenols, hydroxymethylfurfural (HMF), and acrylamide in directly and indirectly expanded snacks. The amounts of press cakes added to corn grits were 3, 6, and 9%. Extrusion was carried out in a laboratory single-screw extruder. For indirectly expanded products (SCFX), supercritical CO2 was injected during extrusion, and secondary expansion was completed in the microwave oven. The type and content of press cake, as well as the type of product, significantly influenced total polyphenol content and antioxidant activity. Press cakes increased the contents of both soluble and insoluble fibre (from 1.94% d. m. and 1.28% d. m. for extrudates without press cakes up to 3.17% d. m. and 6.94% d. m. for SCFX extrudates with press cakes, respectively), and resistant starch was not markedly influenced by their addition. The influence of the content of press cake on HMF was not significant, whereas the type of cake and the type of extrusion influenced HMF significantly. In a raw mixture of corn grits with 3% of pumpkin press cake, HMF was below the limit of detection, and the highest content was found in the classically extruded sample with the addition of 9% of camelina press cake (580 ppb). In all samples, the acrylamide content was below the limit of detection, indicating that safe products were obtained. This research shows potential for the implementation of supercritical CO2 extrusion in the production of safe, nutritionally improved snack products. Future research might bring about the design of cost-effective processes applicable in the industry.
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Affiliation(s)
- Antun Jozinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
| | - Jelena Panak Balentić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
| | - Mirta Benšić
- School of Applied Mathematics and Informatics, Josip Juraj Strossmayer University of Osijek, Ljudevita Gaja 6, 31000 Osijek, Croatia;
| | - Jurislav Babić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
| | - Veronika Barišić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
| | - Ante Lončarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
| | - Borislav Miličević
- Faculty of Tourism and Rural Development Požega, Josip Juraj Strossmayer University of Osijek, Vukovarska 17, 34000 Požega, Croatia;
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
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Hejazi S, Siahpoush V, Ostadrahimi A, Kafil Gazi Jahani B, Ghasempour Z. High-voltage electric discharge as pretreatment for efficient extraction of bioactive compounds from red onion peel. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Fărcaș AC, Socaci SA, Nemeș SA, Salanță LC, Chiș MS, Pop CR, Borșa A, Diaconeasa Z, Vodnar DC. Cereal Waste Valorization through Conventional and Current Extraction Techniques-An Up-to-Date Overview. Foods 2022; 11:foods11162454. [PMID: 36010454 PMCID: PMC9407619 DOI: 10.3390/foods11162454] [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: 07/12/2022] [Revised: 08/10/2022] [Accepted: 08/12/2022] [Indexed: 11/16/2022] Open
Abstract
Nowadays, in the European Union more than 100 million tons of food are wasted, meanwhile, millions of people are starving. Food waste represents a serious and ever-growing issue which has gained researchers’ attention due to its economic, environmental, social, and ethical implications. The Sustainable Development Goal has as its main objective the reduction of food waste through several approaches such as the re-use of agro-industrial by-products and their exploitation through complete valorization of their bioactive compounds. The extraction of the bioactive compounds through conventional methods has been used for a long time, whilst the increasing demand and evolution for using more sustainable extraction techniques has led to the development of new, ecologically friendly, and high-efficiency technologies. Enzymatic and ultrasound-assisted extractions, microwave-assisted extraction, membrane fractionation, and pressure-based extraction techniques (supercritical fluid extraction, subcritical water extraction, and steam explosion) are the main debated green technologies in the present paper. This review aims to provide a critical and comprehensive overview of the well-known conventional extraction methods and the advanced novel treatments and extraction techniques applied to release the bioactive compounds from cereal waste and by-products.
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Affiliation(s)
- Anca Corina Fărcaș
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
- Correspondence: (A.C.F.); (M.S.C.); Tel.: +40-264-596384 (A.C.F.); +40-(21)-318-2564 (M.S.C.)
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
| | - Silvia Amalia Nemeș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
| | - Liana Claudia Salanță
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
| | - Maria Simona Chiș
- Laboratory for Testing Quality and Food Safety, Calea Florești Street, No. 64, 400516 Cluj-Napoca, Romania
- Correspondence: (A.C.F.); (M.S.C.); Tel.: +40-264-596384 (A.C.F.); +40-(21)-318-2564 (M.S.C.)
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
| | - Andrei Borșa
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur, 400372 Cluj-Napoca, Romania
| | - Zorița Diaconeasa
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
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Hernández-Corroto E, Boussetta N, Marina ML, García MC, Vorobiev E. High voltage electrical discharges followed by deep eutectic solvents extraction for the valorization of pomegranate seeds (Punica granatum L.). INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103055] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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6
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Singh R, Langyan S, Sangwan S, Rohtagi B, Khandelwal A, Shrivastava M. Protein for Human Consumption From Oilseed Cakes: A Review. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.856401] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Oilseed cakes left after the oil extraction for different purposes are chiefly used as cattle feed, compost amendment, or plant conditioner. These oilseed cakes are rich in protein, nitrogenous compounds, and minerals. Beside its conventional usage, studies have been conducted to utilize these protein rich resources for human consumption. Considering the exponentially increasing human population and escalating food prices, these protein rich sources can be a novel food commodity and used to extract protein. The quality and functional properties of extracted oilseed cake proteins not only supplement the existing protein sources for the human consumption but also solve the problem of oilseed cakes disposal along with the additional income to the oilseed crop producers and processers. Production of proteins for human consumption from oil seed cakes may also reduce the carbon and water footprints while producing animal protein. The present review will focused on analyzing the oilseed cake as a protein source, characterization, extraction techniques, and utilization in food products.
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Cano-Lamadrid M, Artés-Hernández F. By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review. Foods 2021; 11:59. [PMID: 35010186 PMCID: PMC8750753 DOI: 10.3390/foods11010059] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 12/15/2021] [Accepted: 12/24/2021] [Indexed: 12/12/2022] Open
Abstract
The aim of this review is to provide comprehensive information about non-thermal technologies applied in fruit and vegetables (F&V) by-products to enhance their phytochemicals and to obtain pectin. Moreover, the potential use of such compounds for food supplementation will also be of particular interest as a relevant and sustainable strategy to increase functional properties. The thermal instability of bioactive compounds, which induces a reduction of the content, has led to research and development during recent decades of non-thermal innovative technologies to preserve such nutraceuticals. Therefore, ultrasounds, light stresses, enzyme assisted treatment, fermentation, electro-technologies and high pressure, among others, have been developed and improved. Scientific evidence of F&V by-products application in food, pharmacologic and cosmetic products, and packaging materials were also found. Among food applications, it could be mentioned as enriched minimally processed fruits, beverages and purees fortification, healthier and "clean label" bakery and confectionary products, intelligent food packaging, and edible coatings. Future investigations should be focused on the optimization of 'green' non-thermal and sustainable-technologies on the F&V by-products' key compounds for the full-utilization of raw material in the food industry.
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Affiliation(s)
- Marina Cano-Lamadrid
- Food Quality and Safety Group, Department of Agrofood Technology, Universidad Miguel Hernández, Ctra. Beniel, Km 3.2, Orihuela, 03312 Alicante, Spain
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, 30203 Murcia, Spain;
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8
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Current Methods for the Extraction and Analysis of Isothiocyanates and Indoles in Cruciferous Vegetables. ANALYTICA 2021. [DOI: 10.3390/analytica2040011] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
Abstract
Cruciferous vegetables are characterized by the presence of sulfur-containing secondary plant metabolites known as glucosinolates (GLS). The consumption of cruciferous vegetables such as broccoli, cabbage, rocket salad, and cauliflower has been related to the prevention of non-communicable diseases. Their beneficial effects are attributed to the enzymatic degradation products of GLS, e.g., isothiocyanates and indoles. Owing to these properties, there has been a shift in the last few years towards the research of these compounds and a wide range of methods for their extraction and analytical determination have been developed. The aim of this review is to present the sample preparation and extraction procedures of isothiocyanates and indoles from cruciferous vegetables and the analytical methods for their determination. The majority of the references that have been reviewed are from the last decade. Although efforts towards the application of eco-friendly non-conventional extraction methods have been made, the use of conventional solvent extraction is mainly applied. The major analytical techniques employed for the qualitative and quantitative analysis of isothiocyanates and indoles are high-performance liquid chromatography and gas chromatography coupled with or without mass spectrometry detection. Nevertheless, the analytical determination of isothiocyanates presents several problems due to their instability and the absence of chromophores, making the simultaneous determination of isothiocyanates and indoles a challenging task.
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A Critical Review on Pulsed Electric Field: A Novel Technology for the Extraction of Phytoconstituents. Molecules 2021; 26:molecules26164893. [PMID: 34443475 PMCID: PMC8400384 DOI: 10.3390/molecules26164893] [Citation(s) in RCA: 61] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 08/07/2021] [Accepted: 08/11/2021] [Indexed: 02/07/2023] Open
Abstract
Different parts of a plant (seeds, fruits, flower, leaves, stem, and roots) contain numerous biologically active compounds called “phytoconstituents” that consist of phenolics, minerals, amino acids, and vitamins. The conventional techniques applied to extract these phytoconstituents have several drawbacks including poor performance, low yields, more solvent use, long processing time, and thermally degrading by-products. In contrast, modern and advanced extraction nonthermal technologies such as pulsed electric field (PEF) assist in easier and efficient identification, characterization, and analysis of bioactive ingredients. Other advantages of PEF include cost-efficacy, less time, and solvent consumption with improved yields. This review covers the applications of PEF to obtain bioactive components, essential oils, proteins, pectin, and other important materials from various parts of the plant. Numerous studies compiled in the current evaluation concluded PEF as the best solution to extract phytoconstituents used in the food and pharmaceutical industries. PEF-assisted extraction leads to a higher yield, utilizes less solvents and energy, and it saves a lot of time compared to traditional extraction methods. PEF extraction design should be safe and efficient enough to prevent the degradation of phytoconstituents and oils.
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Optimization of Ingredients for Biscuits Enriched with Rapeseed Press Cake—Changes in Their Antioxidant and Sensory Properties. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11041558] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The optimum formulation for wheat flour (WF)-based biscuits containing the rapeseed press cake (RPC)—the primary by-product of rapeseed oil production rich in phenolic compounds and different types of fats (rapeseed oil, margarine and coconut oil)—was estimated using the central composite design (CCD) with two factors and response surface methodology (RSM). Effects of partial substitution of WF for RPC (0–40 g) in a total flour blend (100 g) and fats with various amounts of saturated fatty acids (SAFA = 2.3–24.9 g) on antioxidant capacity (AC) and sensory characteristics (color, odor, texture, flavor, overall acceptability, and purchase intent scores) of the novel biscuits were investigated. Conventional solid (liquid)–liquid extraction and ultrasound-assisted extraction (UAE) were applied to extract total antioxidants from main ingredients used for the preparation of doughs as well as the baked biscuits. The AC of biscuits and their components were determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The DPPH results were the highest for the RPC flour (DPPH = 15,358–15,630 μmol Trolox (TE)/100 g) and biscuits containing rapeseed oil and 40 g of RPC flour (DPPH = 7395–10,088 μmol TE/100 g). However, these biscuits had lower sensory scores for each attribute and the lowest purchase intent scores. The quadratic response surfaces were drawn from the mathematical models in order to ensure the good quality of the proposed biscuits with RPC. The DPPH results obtained and the mean sensory scores correlate with the predicted values (R2 = 0.7751–0.9969). The addition of RPC with high antioxidant potential to biscuits and the replacement of margarine or coconut oil by rapeseed oil interfered with their acceptability.
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11
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Olivares-Galván S, Marina ML, García MC. Extraction and Characterization of Antioxidant Peptides from Fruit Residues. Foods 2020; 9:foods9081018. [PMID: 32751284 PMCID: PMC7466205 DOI: 10.3390/foods9081018] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 07/20/2020] [Accepted: 07/21/2020] [Indexed: 12/14/2022] Open
Abstract
Fruit residues with high protein contents are generated during the processing of some fruits. These sustainable sources of proteins are usually discarded and, in all cases, underused. In addition to proteins, these residues can also be sources of peptides with protective effects against oxidative damage. The revalorization of these residues, as sources of antioxidant peptides, requires the development of suitable methodologies for their extraction and the application of analytical techniques for their characterization. The exploitation of these residues involves two main steps: the extraction and purification of proteins and their hydrolysis to release peptides. The extraction of proteins is mainly carried out under alkaline conditions and, in some cases, denaturing reagents are also employed to improve protein solubilization. Alternatively, more sustainable strategies based on the use of high-intensity focused ultrasounds, microwaves, pressurized liquids, electric fields, or discharges, as well as deep eutectic solvents, are being implemented for the extraction of proteins. The scarce selectivity of these extraction methods usually makes the subsequent purification of proteins necessary. The purification of proteins based on their precipitation or the use of ultrafiltration has been the usual procedure, but new strategies based on nanomaterials are also being explored. The release of potential antioxidant peptides from proteins is the next step. Microbial fermentation and, especially, digestion with enzymes such as Alcalase, thermolysin, or flavourzyme have been the most common. Released peptides are next characterized by the evaluation of their antioxidant properties and the application of proteomic tools to identify their sequences.
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Li Z, Liu L, Fan Y, Xi J. Kinetic modeling for high voltage electrical discharge extraction based on discharge energy input. Food Chem 2020; 314:126168. [DOI: 10.1016/j.foodchem.2020.126168] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 01/05/2020] [Accepted: 01/05/2020] [Indexed: 11/27/2022]
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Lončarić A, Jozinović A, Kovač T, Kojić N, Babić J, Šubarić D. High Voltage Electrical Discharges and Ultrasound-Assisted Extraction of Phenolics from Indigenous Fungus-Resistant Grape By-Product. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/117716] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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15
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Gençdağ E, Görgüç A, Yılmaz FM. Recent Advances in the Recovery Techniques of Plant-Based Proteins from Agro-Industrial By-Products. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2019.1709203] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Esra Gençdağ
- Engineering Faculty, Food Engineering Department, Aydın Adnan Menderes University, Aydın, Turkey
| | - Ahmet Görgüç
- Engineering Faculty, Food Engineering Department, Aydın Adnan Menderes University, Aydın, Turkey
| | - Fatih Mehmet Yılmaz
- Engineering Faculty, Food Engineering Department, Aydın Adnan Menderes University, Aydın, Turkey
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16
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Current status of emerging food processing technologies in Latin America: Novel non-thermal processing. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102233] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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17
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Fierascu RC, Fierascu I, Avramescu SM, Sieniawska E. Recovery of Natural Antioxidants from Agro-Industrial Side Streams through Advanced Extraction Techniques. Molecules 2019; 24:E4212. [PMID: 31757027 PMCID: PMC6930540 DOI: 10.3390/molecules24234212] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Revised: 11/15/2019] [Accepted: 11/18/2019] [Indexed: 01/18/2023] Open
Abstract
Large amounts of agro-industrial waste are being generated each year, leading to pollution and economic loss. At the same time, these side streams are rich source of active compounds including antioxidants. Recovered compounds can be re-utilized as food additives, functional foods, nutra-/pharmaceuticals, cosmeceuticals, beauty products, and bio-packaging. Advanced extraction techniques are promising tools to recover target compounds such as antioxidants from agro-industrial side streams. Due to the disadvantages of classical extraction techniques (such as large amounts of solvents, increased time of extraction, large amounts of remaining waste after the extraction procedure, etc.), and advanced techniques emerged, in order to obtain more efficient and sustainable processes. In this review paper aspects regarding different modern extraction techniques related to recovery of antioxidant compounds from wastes generated in different industries and their applications are briefly discussed.
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Affiliation(s)
- Radu Claudiu Fierascu
- University of Agronomic Science and Veterinary Medicine, 59 Marasti Blvd., 011464 Bucharest, Romania; (R.C.F.); (S.M.A.)
- National Institute for Research & Development in Chemistry and Petrochemistry – ICECHIM Bucharest, 202 Spl. Independentei, 060021 Bucharest, Romania
| | - Irina Fierascu
- University of Agronomic Science and Veterinary Medicine, 59 Marasti Blvd., 011464 Bucharest, Romania; (R.C.F.); (S.M.A.)
- National Institute for Research & Development in Chemistry and Petrochemistry – ICECHIM Bucharest, 202 Spl. Independentei, 060021 Bucharest, Romania
| | - Sorin Marius Avramescu
- University of Agronomic Science and Veterinary Medicine, 59 Marasti Blvd., 011464 Bucharest, Romania; (R.C.F.); (S.M.A.)
- Research Center for Environmental Protection and Waste Management, University of Bucharest, 36-46 Mihail Kogalniceanu Blvd., 050107 Bucharest, Romania
| | - Elwira Sieniawska
- Department of Pharmacognosy, Medical University of Lublin, 1 Chodzki, 20-093 Lublin, Poland
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Barišić V, Flanjak I, Križić I, Jozinović A, Šubarić D, Babić J, Miličević B, Ačkar Đ. Impact of high‐voltage electric discharge treatment on cocoa shell phenolic components and methylxanthines. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13057] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Veronika Barišić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Ivana Flanjak
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Ivana Križić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Antun Jozinović
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Drago Šubarić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Jurislav Babić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Borislav Miličević
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Đurđica Ačkar
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
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19
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Recent advances in high voltage electric discharge extraction of bioactive ingredients from plant materials. Food Chem 2019; 277:246-260. [DOI: 10.1016/j.foodchem.2018.10.119] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Revised: 10/11/2018] [Accepted: 10/24/2018] [Indexed: 12/11/2022]
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20
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Kelly N, Kelly A, O'Mahony J. Strategies for enrichment and purification of polyphenols from fruit-based materials. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.010] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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21
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High voltage electrical discharges combined with enzymatic hydrolysis for extraction of polyphenols and fermentable sugars from orange peels. Food Res Int 2018; 107:755-762. [DOI: 10.1016/j.foodres.2018.01.070] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2017] [Revised: 01/16/2018] [Accepted: 01/28/2018] [Indexed: 12/31/2022]
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22
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Soquetta MB, Terra LDM, Bastos CP. Green technologies for the extraction of bioactive compounds in fruits and vegetables. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1411978] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Marcela Bromberger Soquetta
- Department of Process Engineering, Technology Center, Federal University of Santa Maria (UFSM), Santa Maria, Brazil
| | - Lisiane de Marsillac Terra
- Department of Process Engineering, Technology Center, Federal University of Santa Maria (UFSM), Santa Maria, Brazil
| | - Caroline Peixoto Bastos
- Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Brazil
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23
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Development of new apple beverages rich in isothiocyanates by using extracts obtained from ultrasound-treated cauliflower by-products: Evaluation of physical properties and consumer acceptance. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2016.10.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Revelou P, Kokotou M, Pappas C, Constantinou-Kokotou V. Direct determination of total isothiocyanate content in broccoli using attenuated total reflectance infrared Fourier transform spectroscopy. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.01.020] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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25
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Pectin recovery from sugar beet pulp enhanced by high-voltage electrical discharges. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.03.005] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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26
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Boukroufa M, Sicaire AG, Fine F, Larré C, Goff AL, Jamault VS, Rakotomanomana N, Chemat F. Green Sonoextraction of Protein from Oleaginous Press Rapeseed Cake. Molecules 2017; 22:molecules22010080. [PMID: 28054991 PMCID: PMC6155745 DOI: 10.3390/molecules22010080] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2016] [Revised: 12/20/2016] [Accepted: 12/26/2016] [Indexed: 11/18/2022] Open
Abstract
In this study, extraction of soluble proteins from rapeseed cake using different conventional and innovative extraction processes in order to maximize the extraction yield has been investigated. Firstly, various extraction techniques including ultrasound, microwave, and percolation were tested to increase the protein recovery efficiency. Secondly, response surface methodology (RSM) using a central composite design (CCD) approach was applied to investigate the influence of process variables on ultrasound-assisted extraction (UAE). Statistical analysis revealed that the optimized conditions providing a protein yield of 4.24 g/100 g DM were an ultrasound power of 5.6 W·cm−2 and temperature of 45 °C. Quantitatively UAE followed by two stages of conventional extraction gave the best total protein yield of 9.81 g/100 g DM. Qualitatively, the protein efficiency ratio (PER) used as measure of the nutritive value (12S/2S ratio) which indicates protein quality in terms of S-containing essential amino acids, was similar to that of the conventional extraction method. Small amounts of protein aggregate were observed in the HPLC profile of the extract.
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Affiliation(s)
- Meryem Boukroufa
- GREEN Extraction Team, Avignon University, INRA, UMR408, F-84000 Avignon, France.
| | | | | | - Colette Larré
- INRA, UR 1268 Biopolymeres Interactions Assemblages, 44316 Nantes CEDEX 3, France.
| | - Aude Le Goff
- INRA, UR 1268 Biopolymeres Interactions Assemblages, 44316 Nantes CEDEX 3, France.
| | | | - Njara Rakotomanomana
- GREEN Extraction Team, Avignon University, INRA, UMR408, F-84000 Avignon, France.
| | - Farid Chemat
- GREEN Extraction Team, Avignon University, INRA, UMR408, F-84000 Avignon, France.
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Puértolas E, Barba FJ. Electrotechnologies applied to valorization of by-products from food industry: Main findings, energy and economic cost of their industrialization. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.06.020] [Citation(s) in RCA: 75] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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28
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Puértolas E, Koubaa M, Barba FJ. An overview of the impact of electrotechnologies for the recovery of oil and high-value compounds from vegetable oil industry: Energy and economic cost implications. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.009] [Citation(s) in RCA: 91] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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