Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballs

Physicochemical and sensory characteristics of traditional Kırklareli meatballs with added cowpea (Vigna unguiculata) flour

The effects of cowpea (Vigna unguiculata) flour on some physical, chemical, textural and sensory properties of Kırklareli meatballs were investigated. For this purpose, cowpea flour was added to the traditional Kırklareli meatball formulation in four different proportions (2, 4, 6 and 8%). As a result of the analysis on cowpea flour; pH, water activity (aw), moisture, protein, fat, ash, carbohydrate, acidity, starch, total dietary fiber, total monounsaturated fatty acids, total polyunsaturated fatty acids, total unsaturated fatty acids and total saturated fatty acids were found as 6.25, 0.52, 10.20, 20.35, 0.53, 2.94, 65.43%, 0.06, 45.09, 20.90, 5.86, 59.88, 65.74 and 34.26%, respectively. Depending on the increase in incorporation rate of cowpea flour, changes in L* (43,40-53,88), b* (13,92-18,11), pH (5,83-5,94), aw (0,96-0,98), moisture (44,03-50,63%), protein (17,70-21,89%), fat (19,49-22,97%), carbohydrate (6,77-12,11%), salt (1,28-1,74%), total dietary fiber (2,81-5,08%) values of the raw samples and a* (5,64-9,44), b* (9,77-18,06), moisture (39,27-45,24%), protein (19,92-23,45%), fat (23,08-26,19%), carbohydrate (5,92-11,30%), total dietary fiber (3,28-5,40%) values of the cooked Kırklareli meatball samples were statistically significant (P < 0.05), while the changes in weight loss, ash, free fatty acidity, texture and sensory results were found insignificant (P > 0.05). Total saturated, total unsaturated and trans fatty acid contents of cowpea flour added meatball samples were significantly (P < 0.05) different from the control samples. In the sensory analysis, meatball samples with 4% cowpea flour received the highest general acceptability score. According to the obtained data, cowpea flour can be added up to 4% on basic meat values without changing the textural and sensory properties of Kırklareli meatballs. Cowpea flour could be added as a functional ingredient in meatballs.

Graphical Abstract

Boosting brackish water treatment via integration of mesoporous γ-Al2O3NPs with thin-film nanofiltration membranes

In this study, a simple method based on non-ionic surfactant polysorbates-80 was used to create mesoporous γ-Al₂O₃NPs. The properties of the prepared mesoporous alumina nanoparticles (Al₂O₃NPs) were verified using ATR-FTIR, XRD, SEM, TEM, DLS, and BET surface area analysis. Then, thin-film nanocomposite (TFN) nanofiltration membranes were fabricated by interfacial polymerization of embedded polyamide layers with varied contents (0.01 to 0.15 wt.%) of mesoporous γ-Al₂O₃NPs. The surface roughness, porosity, pore size, and contact angle parameters of all the prepared membranes were also determined. The performance of the fabricated membranes was investigated under various mesoporous γ-Al₂O₃NPs loads, time, and pressure conditions. Mesoporous γ-Al₂O₃NPs revealed an important role in raising both the membrane hydrophilicity and the surface negativity. The addition of 0.03 wt.% mesoporous γ-Al₂O₃NPs to the TFN membrane increased water flux threefold compared to the TF control (TFC) membrane, with maximum water flux reaching 96.5, 98, 60, and 52 L/(m².h) for MgSO₄, MgCl₂, Na₂SO₄, and NaCl influent solutions, respectively, with the highest salt rejection of 96.5%, 92.2%, 98.4%. The TFN-Al₂O₃ membrane was also able to soften water and remove polyvalent cations such as Mg²⁺ with a highly permeable flux. The TFN-Al₂O₃ membrane successfully removed the hardness of the applied water samples below the WHO limit compared to using merely the TFC membrane. Furthermore, the TFN-Al₂O₃ nanofiltration membrane unit proved to be a promising candidate for the desalination of real brine like that collected from the Safaga area, Egypt.

Phenolic content, antioxidant, cytotoxic and antiproliferative effects of fractions of Vigna subterraenea (L.) verdc from Mpumalanga, South Africa

Consistent intake of legumes has been correlated with decreased possibility of developing colorectal cancer (CRC) due to the content of some phytochemicals like polyphenols. Bambara groundnut (BGN) is an underutilized crop with a rich nutritional profile, but have not been exploited for its nutraceutical and medicinal benefits. In this study, total polyphenol, flavonoid (flavonol and flavanol) content, antioxidant activity and cytotoxicity/antiproliferative properties of 70% ethanolic extracts of whole BGN, cotyledon and seed coat on Caco-2 and HT-29 colon cancer cells were evaluated. Seed coat had a significantly (p < 0.05) higher composition of total polyphenol, flavonol and flavan-3-ol (flavanol) compared to whole seed and cotyledon. Antioxidant activity determined with ferric reducing antioxidant power (FRAP), 2,2- azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and oxygen radical absorbance capacity (ORAC) assays, showed that seed coat with higher polyphenolic content had significantly (p < 0.05) greater antioxidant activity. BGN fractions demonstrated cytotoxic and antiproliferative effects against HT-29 and Caco-2 colon cancer cells in a dose-dependent manner, with seed coat and whole seed exhibiting greater cytotoxicity and higher antiproliferative activity and colon cancer cell inhibition. Extracts of the cotyledon also showed cytotoxic activity and hindered cancer cell growth/division but to a significantly (p < 0.05) lower magnitude. BGN parts indicated a greater cytotoxic effect and potential to slow down Caco-2 colon cancer cell growth and division over HT-29. This result provides new knowledge on the possible health benefits of BGN, as well as the potential for product development and may influence its consumption and utilisation.

High-flux TFN nanofiltration membranes incorporated with Camphor-Al2O3 nanoparticles for brackish water desalination

A new approach of highly fluxes thin film nanocomposite (TFN) nanofiltration (NF) membranes is reported. The fabricated module was made by incorporation of commercial-Al₂O₃ (CO.TFN) and camphor-Al₂O₃NPs (CA.TFN) into polyamide layers throughout the interfacial polymerization method. A simple biological reduction technique was adopted in preparation of camphor-Al₂O₃ NPs by using CinnamomumCamphora (CC) leaf extract. The crystallography of the commercial and camphor-Al₂O₃ NPs was examined by XRD and FTIR analyses. The CO.TFN and CA.TFN membranes were characterized by determining their surface roughness, pore size, porosity, zeta potential and contact angle parameters. The morphology and the cross-sectional of the NF membranes were studied by atomic force microscope (AFM) and scanning electron microscope (SEM). NF performance was investigated at various Al₂O₃ NPs loads, applied pressure, and time. The results, of the membranes fabricated at low cost, showed the high permeable flux and elimination of multivalent cations (Mg²⁺, Ca²⁺, and water softening). Incorporating 0.98 mM of camphor-Al₂O₃ NPs into the TFC membrane increased the water flux up to 4 times compared to only 1.5 times for commercial-Al₂O₃ NPs. Moreover, the salt rejection of CO.TFN and CA.TFN NF membranes increased to 95.1% and 96.5%, respectively for the feed solution (2 g/L Na₂SO₄ at 25 °C). The optimized NF membrane module of 0.98 mM camphor-Al₂O₃-NPs (CA.TFN) shows the maximum water flux 69.0,62.2, 60.5 and 55.4 L/m².h for the feed solutions of following salts NaCl, Na₂SO₄, MgCl₂ and MgSO₄ with high salt rejections 92.4%, 96.5%, 91.7% and 95.3%, respectively. This proves that camphor-Al₂O₃ NPs have a significant role in increasing the membrane hydrophilicity. Hence, the CA.TFN membrane module proved to be a promising candidate for the real brackish water desalination as that collected from Marsa Alam, Egypt.

Olive Mill Wastes: A Source of Bioactive Molecules for Plant Growth and Protection against Pathogens

Simple Summary

Olive oil is the most common vegetable oil used for human nutrition, and its production represents a major economic sector in Mediterranean countries. The milling industry generates large amounts of liquid and solid residues, whose disposal is complicated and costly due to their polluting properties. However, olive mill waste (OMW) may also be seen as a source of valuable biomolecules including plant nutrients, anthocyanins, flavonoids, polysaccharides, and phenolic compounds. This review describes recent advances and multidisciplinary approaches in the identification and isolation of valuable natural OMW-derived bioactive molecules. Such natural compounds may be potentially used in numerous sustainable applications in agriculture such as fertilizers, biostimulants, and biopesticides in alternative to synthetic substances that have a negative impact on the environment and are harmful to human health.

Abstract

Olive oil production generates high amounts of liquid and solid wastes. For a long time, such complex matrices were considered only as an environmental issue, due to their polluting properties. On the other hand, olive mill wastes (OMWs) exert a positive effect on plant growth when applied to soil due to the high content of organic matter and mineral nutrients. Moreover, OMWs also exhibit antimicrobial activity and protective properties against plant pathogens possibly due to the presence of bioactive molecules including phenols and polysaccharides. This review covers the recent advances made in the identification, isolation, and characterization of OMW-derived bioactive molecules able to influence important plant processes such as plant growth and defend against pathogens. Such studies are relevant from different points of view. First, basic research in plant biology may benefit from the isolation and characterization of new biomolecules to be potentially applied in crop growth and protection against diseases. Moreover, the valorization of waste materials is necessary for the development of a circular economy, which is foreseen to drive the future development of a more sustainable agriculture.

Valorization of by-products from olive oil industry and added-value applications for innovative functional foods

BACKGROUND

In the last years, the consumption of olive oil has experienced a sharp rise due to its organoleptic and healthy properties and with this the wastes and by-products derived from the olive production and the olive oil industry have also increased causing important environmental and economic issues. However, the high content in bioactive compounds of these wastes and by-products makes that its recovery is both a great challenge and an excellent opportunity for the olive oil sector.

AIM OF THE REVIEW

This review encompasses the more outstanding aspects related to the advances achieved until date in the olive oil by-products valorisation and added-value applications for innovative functional foods.

CONCLUSION

Taking into account the information reported in this manuscript, the development of a multiproduct biorefinery in cascade using eco-friendly technologies interchangable seems a suitable stratety to obtaining high added value compounds from olive oil by-products with applications in the field of innovative functional foods. In addition, this would allow an integral valorization of these residues enhancing the profitability of the olive oil industry. On the other hand, the biocompounds fom olive oil by-products have been described by their interesting bioactivities with beneficial properties for the consumers' health; therefore, their incorporation into the formulation of functional foods opens new possibilities in the field of innovative foods. Future perspective: Despite the studies descibed in the literature, more research on the healthy properties of the recovered compounds and their interactions with food components is key to allow their reintegration in the food chain and therefore, the removal of the olive oil by-products.

Recovery of High Value-Added Nutrients from Fruit and Vegetable Industrial Wastewater

The industrial processing water of fruit and vegetables has raised serious environmental concerns due to the presence of many important bioactive compounds being disposed in the wastewater. Bioactive compounds have great potential for the food industry to optimize their process and to recover these compounds in order to develop value-added products and to reduce environmental impacts. However, to achieve this goal, some challenges need to be addressed such as safety assurance, technology request, product regulations, cost effectiveness, and customer factors. Therefore, this review aims to summarize the recent advances of bioactive compounds recovery and the current challenges in wastewater from fruit and vegetable processing industry, including fruit and beverage, soybean by-products, starch and edible oil industry. Moreover, future direction for novel and green technology of bioactive compounds recovery are discussed, and a prospect of bioactive compounds reuse and sustainable development is proposed.

Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods

Olive mill wastewater (OMW) is a pollutant by-product from the virgin olive oil production. Its high content in phenolic compounds makes them play an important role for their use in foods, for their high antioxidant significance. The present paper gives an overview on the techniques for OMW valuable ingredient separation, focusing on the most effective ones for their use in food products as functional ingredients. We report on effective methods to recover OMW phenolics, and give several examples on the use these extracts in foods. When added into vegetable oils, their effect on retarding lipid oxidation improves the oxidative status of the product, whilst several challenges need to be faced. OMW phenolic extracts were also used in food emulsions, milk products or other model systems, showing promising results and little or no negative impact on the sensory characteristics or other properties. Their possible use as antimicrobial agents is also another promising approach, as positive results were obtained when applied in meat products. Other examples of using natural phenolic extracts from other sources are suggested also for OMW extracts, to expand their use and thus to improve the nutritional and technological quality of foods.

Modification and Application of Dietary Fiber in Foods

Dietary fiber plays an important role in human health. The modification and application of dietary fiber in foods is reviewed with respect to definition and classification and methods for measurement, extraction, and modification of dietary fiber. The supplementation of dietary fiber for flour, meat, and dairy products is also reviewed. Finally, the benefits and risks of increasing consumption of dietary fiber are discussed.

Application of guar-xanthan gum mixture as a partial fat replacer in meat emulsions

The physicochemical, oxidative, texture and microstructure properties were evaluated for low fat meat emulsions containing varying levels of guar/xanthan gum mixture (1:1 ratio) as a fat substitute. Partial replacement of fat with guar/xanthan gum resulted in higher emulsion stability and cooking yield but lower penetration force. Proximate composition revealed that high fat control had significantly higher fat and lower moisture content due to the difference in basic formulation. Colour evaluation revealed that low fat formulations containing gum mixture had significantly lower lightness and higher yellowness values than high fat control formulation. However non-significant difference was observed in redness values between low fat formulations and the high fat control. The pH values of the low fat formulations containing gum mixture were lower than the control formulations (T0 and TC). The MetMb% of the high fat emulsion formulation was higher than low fat formulations. The significant increase of TBARS value, protein carbonyl groups and loss of protein sulphydryl groups in high fat formulation reflect the more oxidative degradation of lipids and muscle proteins during the preparation of meat emulsion than low fat formulations. The SEM showed a porous matrix in the treatments containing gum mixture. Thus, the guar/xanthan gum mixture improved the physicochemical and oxidative quality of low fat meat emulsions than the control formulations.