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Cingöz A, Akpinar Ö, Sayaslan A. Effect of addition of wheat bran hydrolysate on bread properties. J Food Sci 2024; 89:2567-2580. [PMID: 38532713 DOI: 10.1111/1750-3841.17015] [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: 10/18/2023] [Revised: 02/06/2024] [Accepted: 02/15/2024] [Indexed: 03/28/2024]
Abstract
Although the addition of bran to bread makes it healthier and more functional, it brings with it some technological problems. One way to eliminate these problems is hydrothermal pretreatment of wheat bran. In this study, five different ratios (10%, 20%, 30%, 50%, and 100%) of hydrolysates from hydrothermal pretreatment of wheat bran (150°C, 30 min) were substituted with dough-kneading water during dough kneading for bread making. The physical, chemical, functional, textural and important starch fractions of the bread produced were determined. The addition of hydrolysate in different amounts to the dough-kneading water resulted in similar physical properties (height, specific volume, and crust color) as the control bread. While the addition of hydrolysate decreased the hardness of the breads, it positively improved important starch fractions (increasing the amount of slowly digestible starch and decreasing the amount of rapidly digestible starch). It also increased antioxidant capacity (iron (III) reducing antioxidant power, ABTS, and DPPH (2,2-diphenyl-1-picrylhydrazyl) and reduced the starch hydrolysis index of the bread. It was shown that the hydrolysate obtained after the hydrothermal treatment of bran could be used in bread making to satisfy the demand for products preferred by consumers from both health and sensory points of view.
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Affiliation(s)
- Ali Cingöz
- Department of Food Engineering, Tokat Gaziosmanpasa University, Tokat, Turkey
| | - Özlem Akpinar
- Department of Food Engineering, Tokat Gaziosmanpasa University, Tokat, Turkey
| | - Abdulvahit Sayaslan
- Department of Food Engineering, Karamanoğlu Mehmetbey University, Karaman, Turkey
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2
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Cañadas R, Martín-Sampedro R, González-Miquel M, González EJ, Ballesteros I, Eugenio ME, Ibarra D. Green solvents extraction-based detoxification to enhance the enzymatic hydrolysis of steam-exploded lignocellulosic biomass and recover bioactive compounds. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2023; 344:118448. [PMID: 37413728 DOI: 10.1016/j.jenvman.2023.118448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 06/09/2023] [Accepted: 06/16/2023] [Indexed: 07/08/2023]
Abstract
A novel strategy for pre-treated biomass detoxification combining emerging green solvents and low environmental impact extraction technologies was evaluated. Steam-exploded biomass was subjected to microwave-assisted or orbital shaking extraction using bio-based or eutectic solvents. The extracted biomass was enzymatically hydrolysed. The potential of this detoxification methodology was studied in terms of phenolic inhibitors extraction and sugar production improvement. The effect of adding a post-extraction water washing step before hydrolysis was also evaluated. Excellent results were achieved when steam-exploded biomass was subjected to the microwave-assisted extraction combined with the washing step. The highest sugar production was achieved when ethyl lactate was used as extraction agent (49.80 ± 3.10 g total sugar/L) over the control (30.43 ± 0.34 g total sugar/L). Results suggested that a detoxification step based on green solvents would be a promising option to extract phenolic inhibitors, which can be revalorized as antioxidants, and improve the sugar production from the extracted pre-treated biomass.
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Affiliation(s)
- Raquel Cañadas
- Institute of Forest Sciences (ICIFOR-INIA), CSIC, Ctra. de La Coruña Km 7.5, 28040, Madrid, Spain.
| | - Raquel Martín-Sampedro
- Institute of Forest Sciences (ICIFOR-INIA), CSIC, Ctra. de La Coruña Km 7.5, 28040, Madrid, Spain
| | - María González-Miquel
- Dept. of Industrial Chemical and Environmental Engineering, (ETSII, UPM), C/ José Gutiérrez Abascal 2, 28006, Madrid, Spain
| | - Emilio J González
- Dept. of Industrial Chemical and Environmental Engineering, (ETSII, UPM), C/ José Gutiérrez Abascal 2, 28006, Madrid, Spain
| | - Ignacio Ballesteros
- Advanced Biofuels and Bioproducts Unit, Department of Energy, CIEMAT, 28040 Madrid, Spain
| | - María E Eugenio
- Institute of Forest Sciences (ICIFOR-INIA), CSIC, Ctra. de La Coruña Km 7.5, 28040, Madrid, Spain
| | - David Ibarra
- Institute of Forest Sciences (ICIFOR-INIA), CSIC, Ctra. de La Coruña Km 7.5, 28040, Madrid, Spain
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3
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Cingöz A, Akpinar Ö, Sayaslan A. Rheological properties of dough by addition of wheat bran hydrolysates obtained at different temperatures. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Current Options in the Valorisation of Vine Pruning Residue for the Production of Biofuels, Biopolymers, Antioxidants, and Bio-Composites following the Concept of Biorefinery: A Review. Polymers (Basel) 2022; 14:polym14091640. [PMID: 35566809 PMCID: PMC9101343 DOI: 10.3390/polym14091640] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 04/13/2022] [Accepted: 04/15/2022] [Indexed: 01/16/2023] Open
Abstract
Europe is considered the largest producer of wine worldwide, showing a high market potential. Several wastes are generated at the different stages of the wine production process, namely, vine pruning, stalks, and grape marc. Typically, these residues are not used and are commonly discarded. Portugal generates annually approximately 178 thousand metric tons of wine production waste. In this context, the interest in redirecting the use of these residues has increased due to overproduction, great availability, and low costs. The utilization of these lignocellulosic biomasses derived from the wine industry would economically benefit the producers, while mitigating impacts on the environment. These by-products can be submitted to pre-treatments (physical, chemical, and biological) for the separation of different compounds with high industrial interest, reducing the waste of agro-industrial activities and increasing industrial profitability. Particularly, vine-pruning residue, besides being a source of sugar, has high nutritional value and may serve as a source of phenolic compounds. These compounds can be obtained by bioconversion, following a concept of biorefinery. In this framework, the current routes of the valorisation of the pruning residues will be addressed and put into a circular economy context.
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Implementation of Auto-Hydrolysis Process for the Recovery of Antioxidants and Cellulose from Wheat Straw. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10176112] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Wheat straw is an easily affordable, cost-effective and natural source of antioxidants and cellulose, but its full potential is not yet utilized. In the present investigation, an auto-hydrolytic process was applied to recover both antioxidant phenolic compounds and cellulose from wheat straw. Two three-step acid/alkaline fractionation processes were applied differing for the first step: a conventional mild acid hydrolysis or an auto-hydrolysis. The liquors from the first step were analyzed for the recovery of antioxidants, while the final residues from the whole process were analyzed for cellulose yield and purity. The auto-hydrolysis process led to a higher yield in antioxidants but also in sugars (glucose and xylose) and sugar degradation products (5-HMF, 5-MF, furfural) than the acid hydrolysis process. The overall cellulose recovery (about 45% g/100 gcellulose wheat straw dm) and purity was comparable in the two processes; therefore, the auto-hydrolysis-based process could be recommended as a potentially more environmentally friendly process to recover antioxidants and cellulose from wheat straw for different applications. Finally, a first study on the optimization of hydrolysis step was provided from the point of view of improving the cellulose yield, monitoring the sugars release during both the acid hydrolysis and the auto-hydrolysis process.
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Rivas S, Rigual V, Domínguez JC, Alonso MV, Oliet M, Parajó JC, Rodriguez F. A biorefinery strategy for the manufacture and characterization of oligosaccharides and antioxidants from poplar hemicelluloses. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.07.018] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Optimizing the extraction of phenolic antioxidants from chestnut shells by subcritical water extraction using response surface methodology. Food Chem 2020; 334:127521. [PMID: 32693333 DOI: 10.1016/j.foodchem.2020.127521] [Citation(s) in RCA: 84] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 06/24/2020] [Accepted: 07/05/2020] [Indexed: 12/30/2022]
Abstract
The objective of this study was to evaluate the optimal Subcritical Water Extraction (SWE) conditions of antioxidants and polyphenols from chestnut shells using Response Surface Methodology (RSM). A central composite design (CCD) was conducted to analyse the time (6-30 min) and temperature (51-249 °C) effects in antioxidant activity (ABTS, DPPH and FRAP) and Total Phenolic Compounds (TPC). TPC ranged from 315.21 to 496.80 mg gallic acid equivalents (GAE)/g DW; the DPPH from 549.23 to 1125.68 mg Trolox equivalents (TE)/g DW; ABTS varied between 631.16 and 965.45 mg ascorbic acid equivalents (AAE)/g DW and FRAP from 2793.95 to 11393.97 mg ferrous sulphate equivalents (FSE)/g DW. The optimal extraction conditions were 30 min/220 °C, revealing excelling scavenging efficiencies against HOCl (IC50 = 0.79 µg/mL) and O2- (IC50 = 12.92 µg/mL) without toxicity on intestinal cells (0.1 µg/mL). The phenolic composition revealed high amounts of pyrogallol and protocatechuic acid. SWE can be a useful extraction technique for the recovery of polyphenolics from chestnut shells.
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Ahmad B, Yadav V, Yadav A, Rahman MU, Yuan WZ, Li Z, Wang X. Integrated biorefinery approach to valorize winery waste: A review from waste to energy perspectives. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 719:137315. [PMID: 32135320 DOI: 10.1016/j.scitotenv.2020.137315] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 02/10/2020] [Accepted: 02/13/2020] [Indexed: 06/10/2023]
Abstract
The ever-increasing environmental crisis, depleting natural resources, and uncertainties in fossil fuel availability have rekindled researchers' attention to develop green and environmentally friendlier strategies. In this context, a biorefinery approach with a zero-waste theme has stepped-up as the method of choice for sustainable production of an array of industrially important products to address bio-economy challenges. Grape winery results in substantial quantities of solid organic and effluent waste, which epitomizes an increasing concentration of pollution problems with direct damage to human health, economy and nature. From the perspective of integrated biorefinery and circular economy, winery waste could be exploited for multiple purpose value-added products before using the biomass for energy security. This review covers state-of-the-art biorefinery opportunities beyond traditional methods as a solution to overcome many current challenges such as waste minimization in grape leaves, stems, seeds, pomace, wine lees, vinasse etc. and the biosynthesis of various high-value bioproducts viz., phenolic compounds, hydroxybenzoic acids, hydroxycinnamic acids, flavonoids, tartaric acids, lignocellulosic substrates etc.. The critical discussion on the valorization of winery waste (solid, liquid, or gaseous) and life cycle assessment was deployed to find a sustainable solution with value added energy products in an integrated biorefinery approach, keeping the environment and circular economy in the background.
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Affiliation(s)
- Bilal Ahmad
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China; Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Vivek Yadav
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Ashish Yadav
- ICAR-Central Institute for Sub Tropical Horticulture, Lucknow 226101, U.P., India
| | - Mati Ur Rahman
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China; Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Wang Zhong Yuan
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Zhi Li
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China; Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Xiping Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China; Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling, Xianyang 712100, China.
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9
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Vella FM, De Masi L, Calandrelli R, Morana A, Laratta B. Valorization of the agro-forestry wastes from Italian chestnut cultivars for the recovery of bioactive compounds. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03379-w] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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10
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Shankar K, Kulkarni NS, Jayalakshmi SK, Kuruba S. Comparative assessment of solvents and lignocellulolytic enzymes affiliated extraction of polyphenols from the various lignocellulosic agro-residues: identification and their antioxidant properties. Prep Biochem Biotechnol 2019; 50:164-171. [PMID: 31617786 DOI: 10.1080/10826068.2019.1676782] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The present investigation was aimed to utilize lignocellulosic agro-residues and compare the extraction of polyphenols utilizing lignocellulolytic enzymes secreted by Sphingobacterium sp. ksn and with that of the solvents (ethanol, methanol) affiliated methods. The maximum amount of polyphenols, flavonoids and tannins were 94.29, 11.36, and 79.21 g 100 g-1 respectively, found in the extracts obtained by enzymes affiliated extraction of coffee cherry husk (CCH). The phenolics namely, gallic acid, caffeic acid, coumaric acid, 1-hydroxybenzoic acid, 2,5-dihydroxybenzoic acid, p-hydroxybenzaldehyde were commonly found whereas syringic acid, quercetin, kaempferol, and epicatechin were hardly found in the extracts of agro-residues. The extracts of CCH shown maximum antioxidant properties for DPPH, ABTS, and FRAP. The present study reports that the affiliation of enzymes for the extraction of polyphenols from agro-residues is more efficient than that of the solvents affiliation and CCH as the good source of polyphenols.
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Affiliation(s)
- Kumar Shankar
- Department of Biochemistry, Gulbarga University, Kalaburagi, India
| | | | - S K Jayalakshmi
- College of Agriculture, University of Agricultural Sciences-Raichur, Kalabuargi, India
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11
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González‐Muñoz MJ, Conde E, Domínguez H, Torres MD. Recovery of phytochemical compounds from natural and blanched green broccoli using non‐isothermal autohydrolysis. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14066] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- María Jesús González‐Muñoz
- Department of Chemical Engineering University of Vigo (Campus Ourense) Edificio Politécnico, As Lagoas 32004 Ourense Spain
| | - Enma Conde
- Department of Chemical Engineering University of Vigo (Campus Ourense) Edificio Politécnico, As Lagoas 32004 Ourense Spain
| | - Herminia Domínguez
- Department of Chemical Engineering University of Vigo (Campus Ourense) Edificio Politécnico, As Lagoas 32004 Ourense Spain
| | - María Dolores Torres
- Department of Chemical Engineering University of Vigo (Campus Ourense) Edificio Politécnico, As Lagoas 32004 Ourense Spain
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12
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Gullón B, Eibes G, Dávila I, Moreira MT, Labidi J, Gullón P. Hydrothermal treatment of chestnut shells (Castanea sativa) to produce oligosaccharides and antioxidant compounds. Carbohydr Polym 2018; 192:75-83. [DOI: 10.1016/j.carbpol.2018.03.051] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Revised: 02/08/2018] [Accepted: 03/16/2018] [Indexed: 11/30/2022]
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13
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Zamuz S, López-Pedrouso M, Barba FJ, Lorenzo JM, Domínguez H, Franco D. Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential. Food Res Int 2018; 112:263-273. [PMID: 30131137 DOI: 10.1016/j.foodres.2018.06.053] [Citation(s) in RCA: 76] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2018] [Revised: 06/20/2018] [Accepted: 06/22/2018] [Indexed: 12/23/2022]
Abstract
The impact of chestnut extracts (Castanea sativa) from leaf, bur and hull at different concentrations on the shelf-life of beef patties during 18 days of refrigerated storage at (2 ± 1 °C) was studied and compared to control and synthetic antioxidant (BHT) samples. Total phenolics and in vitro antioxidant capacity of extracts were evaluated by using DPPH, FRAP, reducing power and oil accelerated oxidation test (peroxide value, conjugated dienes, p-anisidine and fatty acid profile). The microbial spoilage, colour parameters, lipid oxidation and sensorial properties were used to assess antioxidant activity in beef patties. The highest total phenolic content was found in bur extracts (43.68 ± 2.05 g/100 g lyophilized extract). In addition, bur extracts showed the strongest antioxidant activity in all in vitro assays. None of the evaluated extracts showed antimicrobial activity. The addition of hull extracts at 500 and 1000 ppm resulted in the highest (P < .05) metmyoglobin reduction in the surface of beef patties compared to control and the others batches after 15 days of storage. However, leaf extract at 1000 ppm was the most effective in inhibiting lipid oxidation. Overall, for all extracts evaluated, the increase in the concentration of chestnuts extracts improved the desired effect, hence our findings suggest the possibility of using chestnuts extracts (preferable a mixture from the different parts of the chestnut byproducts) rather than synthetic antioxidants. Finally, sensorial analysis did not show any detrimental effect from a sensory point of view, after the addition of chestnuts extracts, thus indicating a potential to develop chestnut extracts as food ingredients.
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Affiliation(s)
- Sol Zamuz
- Meat Technology Centre of Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain
| | - María López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, Santiago de Compostela 15872, Spain
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, Faculty of Pharmacy, Avda. Vicent Andrés Estellés, s/n, Burjassot 46100, València, Spain
| | - José M Lorenzo
- Meat Technology Centre of Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain
| | - Herminia Domínguez
- Chemical Engineering Department, University of Vigo, Campus Ourense, As Lagoas, 32004 Ourense, Spain
| | - Daniel Franco
- Meat Technology Centre of Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain.
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Sepúlveda L, Romaní A, Aguilar CN, Teixeira J. Valorization of pineapple waste for the extraction of bioactive compounds and glycosides using autohydrolysis. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.01.012] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Dias AA, Fernandes JMC, Sousa RMOF, Pinto PA, Amaral C, Sampaio A, Bezerra RMF. Fungal Conversion and Valorization of Winery Wastes. Fungal Biol 2018. [DOI: 10.1007/978-3-319-77386-5_9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Optimization of autohydrolysis conditions to extract antioxidant phenolic compounds from spent coffee grounds. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.11.014] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Machado NFL, Domínguez-Perles R. Addressing Facts and Gaps in the Phenolics Chemistry of Winery By-Products. Molecules 2017; 22:E286. [PMID: 28216592 PMCID: PMC6155862 DOI: 10.3390/molecules22020286] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2016] [Revised: 02/06/2017] [Accepted: 02/07/2017] [Indexed: 12/03/2022] Open
Abstract
Grape and wine phenolics display a noticeable structural diversity, encompassing distinct compounds ranging from simple molecules to oligomers, as well as polymers usually designated as tannins. Since these compounds contribute critically to the organoleptic properties of wines, their analysis and quantification are of primordial importance for winery industry operators. Besides, the occurrence of these compounds has been also extensively described in winery residues, which have been pointed as a valuable source of bioactive phytochemicals presenting potential for the development of new added value products that could fit the current market demands. Therefore, the cumulative knowledge generated during the last decades has allowed the identification of the most promising compounds displaying interesting biological functions, as well as the chemical features responsible for the observed bioactivities. In this regard, the present review explores the scope of the existing knowledge, concerning the compounds found in these winery by-products, as well as the chemical features presumably responsible for the biological functions already identified. Moreover, the present work will hopefully pave the way for further actions to develop new powerful applications to these materials, thus, contributing to more sustainable valorization procedures and the development of newly obtained compounds with enhanced biological properties.
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Affiliation(s)
- Nelson F L Machado
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes e Alto Douro (CITAB-UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Raúl Domínguez-Perles
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes e Alto Douro (CITAB-UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal.
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), Campus University, Edif. 25, Espinardo, 30100 Murcia, Spain.
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Rodríguez-López L, Vecino X, Barbosa-Pereira L, Moldes AB, Cruz JM. A multifunctional extract from corn steep liquor: antioxidant and surfactant activities. Food Funct 2016; 7:3724-32. [PMID: 27492045 DOI: 10.1039/c6fo00979d] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In the last few years the awareness of consumers and institutions about the impact that our industrial processes has on health and the environment has increased, demanding more natural products. In this work, a multifunctional bioactive extract with surfactant and antioxidant properties, composed mainly of C16 and C18 fatty acids, and phenolic compounds (vanillic acid, p-coumaric acid, ferulic acid, sinapic acid and quercetin) was obtained from corn steep liquor (CSL). Different liquid-liquid extraction protocols were evaluated obtaining a natural extract, which was able to reduce the surface tension of water by more than 30 units, showing antioxidant activity with an EC50 of 8.51 mg mL(-1) and a yield of 6.85 g of extract per kg of CSL. Additionally, it was observed that after liquid-liquid extraction with chloroform, the aqueous phase can be subjected to a hydrothermal treatment, followed by extraction with ethyl acetate, in order to obtain another extract (24.7 g of extract per kg of CSL) with a higher antioxidant capacity (EC50 of 4.02 mg mL(-1)). In this case the antioxidant extract is composed of protocatechuic acid, vanillic acid, caffeic acid, epicatechin, p-coumaric acid, ferulic acid, sinapic acid and quercetin.
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Affiliation(s)
- L Rodríguez-López
- Chemical Engineering Department, School of Industrial Engineering (EEI), University of Vigo, Campus As Lagoas-Marcosende, 36310 Vigo-Pontevedra, Spain.
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Moreira D, Gullón B, Gullón P, Gomes A, Tavaria F. Bioactive packaging using antioxidant extracts for the prevention of microbial food-spoilage. Food Funct 2016; 7:3273-82. [DOI: 10.1039/c6fo00553e] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Bioactive food packaging is an innovative approach for the prevention of the growth of food-spoilage microorganisms.
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Affiliation(s)
- Diana Moreira
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- Universidade Católica Portuguesa/Porto
- 4202-401 Porto
- Portugal
| | - Beatriz Gullón
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- Universidade Católica Portuguesa/Porto
- 4202-401 Porto
- Portugal
| | - Patricia Gullón
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- Universidade Católica Portuguesa/Porto
- 4202-401 Porto
- Portugal
| | - Ana Gomes
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- Universidade Católica Portuguesa/Porto
- 4202-401 Porto
- Portugal
| | - Freni Tavaria
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- Universidade Católica Portuguesa/Porto
- 4202-401 Porto
- Portugal
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Ares-Peón IA, Garrote G, Domínguez H, Parajó JC. Phenolics production from alkaline hydrolysis of autohydrolysis liquors. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1094516] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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23
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Fhaner M, Hwang HS, Winkler-Moser JK, Bakota EL, Liu SX. Protection of fish oil from oxidation with sesamol. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500185] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Matthew Fhaner
- Department of Chemistry and Biochemistry; University of Michigan-Flint; Flint MI USA
| | - Hong-Sik Hwang
- United States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research; Functional Foods Research; Peoria IL USA
| | - Jill K. Winkler-Moser
- United States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research; Functional Foods Research; Peoria IL USA
| | - Erica L. Bakota
- United States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research; Functional Foods Research; Peoria IL USA
| | - Sean X. Liu
- United States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research; Functional Foods Research; Peoria IL USA
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Packer VG, Melo PS, Bergamaschi KB, Selani MM, Villanueva NDM, de Alencar SM, Contreras-Castillo CJ. Chemical characterization, antioxidant activity and application of beetroot and guava residue extracts on the preservation of cooked chicken meat. Journal of Food Science and Technology 2015. [DOI: 10.1007/s13197-015-1854-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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25
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Mrabet A, Rodríguez-Gutiérrez G, Guillén-Bejarano R, Rodríguez-Arcos R, Ferchichi A, Sindic M, Jiménez-Araujo A. Valorization of Tunisian secondary date varieties (Phoenix dactylifera L.) by hydrothermal treatments: New fiber concentrates with antioxidant properties. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.055] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Braga N, Rodrigues F, Oliveira MBPP. Castanea sativa by-products: a review on added value and sustainable application. Nat Prod Res 2014; 29:1-18. [PMID: 25204784 DOI: 10.1080/14786419.2014.955488] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Castanea sativa Mill. is a species of the family Fagaceae abundant in south Europe and Asia. The fruits (chestnut) are an added value resource in producing countries. Chestnut economic value is increasing not only for nutritional qualities but also for the beneficial health effects related with its consumption. During chestnut processing, a large amount of waste material is generated namely inner shell, outer shell and leaves. Studies on chestnut by-products revealed a good profile of bioactive compounds with antioxidant, anticarcinogenic and cardioprotective properties. These agro-industrial wastes, after valorisation, can be used by other industries, such as pharmaceutical, food or cosmetics, generating more profits, reducing pollution costs and improving social, economic and environmental sustainability. The purpose of this review is to provide knowledge about the type of chestnut by-products produced, the studies concerning its chemical composition and biological activity, and also to discuss other possible applications of these materials.
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Affiliation(s)
- Nair Braga
- a REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy , University of Porto , Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto , Portugal
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Pereira FB, Romaní A, Ruiz HA, Teixeira JA, Domingues L. Industrial robust yeast isolates with great potential for fermentation of lignocellulosic biomass. BIORESOURCE TECHNOLOGY 2014; 161:192-9. [PMID: 24704884 DOI: 10.1016/j.biortech.2014.03.043] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2014] [Revised: 03/06/2014] [Accepted: 03/08/2014] [Indexed: 05/08/2023]
Abstract
The search of robust microorganisms is essential to design sustainable processes of second generation bioethanol. Yeast strains isolated from industrial environments are generally recognised to present an increased stress tolerance but no specific information is available on their tolerance towards inhibitors that come from the pretreatment of lignocellulosic materials. In this work, a strategy for the selection of different yeasts using hydrothermal hydrolysate from Eucalyptus globulus wood, containing different concentrations of inhibitors, was developed. Ten Saccharomyces cerevisiae and four Kluyveromyces marxianus strains isolated from industrial environments and four laboratory background strains were evaluated. Interestingly, a correlation between final ethanol titer and percentage of furfural detoxification was observed. The results presented here highlight industrial distillery environments as a remarkable source of efficient yeast strains for lignocellulosic fermentation processes. Selected strains were able to resourcefully degrade furfural and HMF inhibitors, producing 0.8g ethanol/Lh corresponding to 94% of the theoretical yield.
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Affiliation(s)
- Francisco B Pereira
- CEB - Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
| | - Aloia Romaní
- CEB - Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
| | - Héctor A Ruiz
- Biorefinery and Food Engineering Laboratory, Food Research Department/School of Chemistry, Autonomous University of Coahuila, Blvd. V. Carranza e Ing. José Cárdenas Valdés, 25280 Saltillo, Coahuila, Mexico.
| | - José A Teixeira
- CEB - Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
| | - Lucília Domingues
- CEB - Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
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29
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Botta A, Martínez V, Mitjans M, Balboa E, Conde E, Vinardell MP. Erythrocytes and cell line-based assays to evaluate the cytoprotective activity of antioxidant components obtained from natural sources. Toxicol In Vitro 2014; 28:120-4. [PMID: 24134852 DOI: 10.1016/j.tiv.2013.10.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2012] [Revised: 07/30/2013] [Accepted: 10/07/2013] [Indexed: 11/20/2022]
Abstract
Oxidative stress can damage cellular components including DNA, proteins or lipids, and may cause several skin diseases. To protect from this damage and addressing consumer's appeal to natural products, antioxidants obtained from algal and vegetal extracts are being proposed as antioxidants to be incorporated into formulations. Thus, the development of reliable, quick and economic in vitro methods to study the cytoactivity of these products is a meaningful requirement. A combination of erythrocyte and cell line-based assays was performed on two extracts from Sargassum muticum, one from Ulva lactuca, and one from Castanea sativa. Antioxidant properties were assessed in erythrocytes by the TBARS and AAPH assays, and cytotoxicity and antioxidant cytoprotection were assessed in HaCaT and 3T3 cells by the MTT assay. The extracts showed no antioxidant activity on the TBARS assay, whereas their antioxidant capacity in the AAPH assay was demonstrated. On the cytotoxicity assays, extracts showed low toxicity, with IC50 values higher than 200μg/mL. C. sativa extract showed the most favourable antioxidant properties on the antioxidant cytoprotection assays; while S. muticum and U. lactuca extracts showed a slight antioxidant activity. This battery of methods was useful to characterise the biological antioxidant properties of these natural extracts.
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Affiliation(s)
- Albert Botta
- Departament de Fisiologia, Facultat de Farmàcia, Universitat de Barcelona, Av. Joan XXIII s/n, 08028 Barcelona, Spain.
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30
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Effect of antioxidant extraction on the enzymatic hydrolysis and bioethanol production of the extracted steam-exploded sugarcane bagasse. Biochem Eng J 2014. [DOI: 10.1016/j.bej.2013.11.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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31
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Rivas S, Conde E, Moure A, Domínguez H, Parajó JC. Characterization, refining and antioxidant activity of saccharides derived from hemicelluloses of wood and rice husks. Food Chem 2013; 141:495-502. [DOI: 10.1016/j.foodchem.2013.03.008] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2012] [Revised: 02/28/2013] [Accepted: 03/02/2013] [Indexed: 10/27/2022]
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Parenti A, Muguerza E, Iroz AR, Omarini A, Conde E, Alfaro M, Castanera R, Santoyo F, Ramírez L, Pisabarro AG. Induction of laccase activity in the white rot fungus Pleurotus ostreatus using water polluted with wheat straw extracts. BIORESOURCE TECHNOLOGY 2013; 133:142-9. [PMID: 23425584 DOI: 10.1016/j.biortech.2013.01.072] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2012] [Revised: 01/11/2013] [Accepted: 01/13/2013] [Indexed: 05/06/2023]
Abstract
The purpose of this work was to explore the use of polluted water effluents from wheat straw using industries as inducers of lignocellulolytic enzymatic activities in cultures of white rot basidiomycetes. For this purpose, we studied the effect of a wheat straw water extract on the evolution of the laccase activity recovered from submerged cultures of Pleurotus ostreatus made in different media and under various culture conditions. Our results demonstrated an accumulative induction effect in all the cultures and conditions tested. This induction is parallel to changes in the laccase electrophoretic profiles recovered from the culture supernatants. The isoenzyme that appeared to be mainly responsible for the laccase activity under these conditions was laccase 10, as confirmed by sequencing the induced protein. These results support the idea of using wheat straw effluents as inducers in liquid cultures of P. ostreatus mycelia for the production of ligninolytic enzymatic cocktails.
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Affiliation(s)
- Alejandra Parenti
- Department of Agrarian Production, Public University of Navarre, 31006 Pamplona, Spain
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Li J, Lin J, Xiao W, Gong Y, Wang M, Zhou P, Liu Z. Solvent extraction of antioxidants from steam exploded sugarcane bagasse and enzymatic convertibility of the solid fraction. BIORESOURCE TECHNOLOGY 2013; 130:8-15. [PMID: 23280180 DOI: 10.1016/j.biortech.2012.11.143] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/28/2012] [Revised: 11/29/2012] [Accepted: 11/30/2012] [Indexed: 06/01/2023]
Abstract
Solvent extraction of steam exploded lignocellulosic biomass may be a potential way to obtain antioxidative extracts and to enhance the enzymatic convertibility of the solid residue. Boiling solvent extraction (BSE) showed higher solid and phenolic yields than room temperature extraction. Solubilities of phenolics and sugars were higher in anhydrous ethanol (AE) and deionized water (DW) than in ethyl acetate under each individual extraction condition. The antioxidant activities of the AE and DW extract obtained under BSE were better than those of 10mM vitamin C. Conversion of the solid fractions into reducing sugar using Celluclast 1.5L and Novozym 188 after AE and DW extraction was 95.13% and 92.97%, respectively, higher than that obtained with SESB (88.95%).
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Affiliation(s)
- Jingbo Li
- Research Center for Molecular Biology, Institutes of Life and Health Engineering, College of Life Science and Technology, Jinan University, Guangzhou 510632, PR China
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Amendola D, De Faveri DM, Egües I, Serrano L, Labidi J, Spigno G. Autohydrolysis and organosolv process for recovery of hemicelluloses, phenolic compounds and lignin from grape stalks. BIORESOURCE TECHNOLOGY 2012; 107:267-274. [PMID: 22244953 DOI: 10.1016/j.biortech.2011.12.108] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2011] [Revised: 12/14/2011] [Accepted: 12/20/2011] [Indexed: 05/31/2023]
Abstract
A combination of two environment-friend processes for hemicelluloses and lignin recovery from red grape stalks were investigated: an autohydrolysis pretreatment at 180°C for 30 min followed by a non-catalysed ethanol organosolv step at 180°C for 90 min. Hemicelluloses were precipitated by ethanol addition to autohydrolysis liquor, while lignin was tentatively precipitated by acidification of liquors from both the processes. Results suggest that stalks hemicelluloses can be easily hydrolysed requiring a milder treatment to reduce sugar degradation, while the organosolv process did not give a consistent delignification. Autohydrolysis allowed a recovery of 2% (on stalks d.m.) of total phenols in the liquor. Organosolv liquor had a higher concentration of phenols (corresponding to 0.72% of stalks d.m.) which almost completely precipitated with lignin.
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Affiliation(s)
- D Amendola
- Institute of Oenology and Agro-Food Engineering, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84-29122 Piacenza, Italy
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Alonso JL, Domínguez H, Garrote G, González-Muñoz M, Gullón B, Moure A, Santos V, Vila C, Yáñez R. Biorefinery processes for the integral valorization of agroindustrial and forestal wastes Procesos de biorrefinería para la valorización integral de residuos agroindustriales y forestales. CYTA - JOURNAL OF FOOD 2011. [DOI: 10.1080/19476337.2011.598949] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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36
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Devesa-Rey R, Vecino X, Varela-Alende JL, Barral MT, Cruz JM, Moldes AB. Valorization of winery waste vs. the costs of not recycling. WASTE MANAGEMENT (NEW YORK, N.Y.) 2011; 31:2327-35. [PMID: 21752623 DOI: 10.1016/j.wasman.2011.06.001] [Citation(s) in RCA: 144] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2011] [Revised: 05/31/2011] [Accepted: 06/14/2011] [Indexed: 05/22/2023]
Abstract
Wine production generates huge amounts of waste. Before the 1990s, the most economical option for waste removal was the payment of a disposal fee usually being of around 3000 Euros. However, in recent years the disposal fee and fines for unauthorized discharges have increased considerably, often reaching 30,000-40,000 Euros, and a prison sentence is sometimes also imposed. Some environmental friendly technologies have been proposed for the valorization of winery waste products. Fermentation of grape marc, trimming vine shoot or vinification lees has been reported to produce lactic acid, biosurfactants, xylitol, ethanol and other compounds. Furthermore, grape marc and seeds are rich in phenolic compounds, which have antioxidants properties, and vinasse contains tartaric acid that can be extracted and commercialized. Companies must therefore invest in new technologies to decrease the impact of agro-industrial residues on the environment and to establish new processes that will provide additional sources of income.
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Affiliation(s)
- R Devesa-Rey
- Dpt. Ingeniería Química, E.T.S. Ingenieros Industriales, Campus As Lagoas, Marcosende, Universidad de Vigo, Spain.
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Conde E, Moure A, Domínguez H, Gordon MH, Parajó JC. Purified phenolics from hydrothermal treatments of biomass: ability to protect sunflower bulk oil and model food emulsions from oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:9158-9165. [PMID: 21786807 DOI: 10.1021/jf2016545] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The phenolic fractions released during hydrothermal treatment of selected feedstocks (corn cobs, eucalypt wood chips, almond shells, chestnut burs, and white grape pomace) were selectively recovered by extraction with ethyl acetate and washed with ethanol/water solutions. The crude extracts were purified by a relatively simple adsorption technique using a commercial polymeric, nonionic resin. Utilization of 96% ethanol as eluting agent resulted in 47.0-72.6% phenolic desorption, yielding refined products containing 49-60% w/w phenolics (corresponding to 30-58% enrichment with respect to the crude extracts). The refined extracts produced from grape pomace and from chestnut burs were suitable for protecting bulk oil and oil-in-water and water-in-oil emulsions. A synergistic action with bovine serum albumin in the emulsions was observed.
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Affiliation(s)
- Enma Conde
- Departament of Chemical Engineering, University of Vigo (Campus Ourense), Edificio Politécnico, As Lagoas, 32004 Ourense, Spain
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38
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Laroze LE, Díaz-Reinoso B, Moure A, Zúñiga ME, Domínguez H. Extraction of antioxidants from several berries pressing wastes using conventional and supercritical solvents. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1320-9] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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