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Küçükgöz K, Echave J, Garcia-Oliveira P, Seyyedi-Mansour S, Donn P, Xiao J, Trząskowska M, Prieto MA. Polyphenolic profile, processing impact, and bioaccessibility of apple fermented products. Crit Rev Food Sci Nutr 2024:1-20. [PMID: 38251987 DOI: 10.1080/10408398.2023.2277353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2024]
Abstract
Health-promoting foods have become increasingly popular due to intensified consumer interest and awareness of illnesses. There is a global market for apple fruits, which are affordable, nutritious, tasty, and produced in large quantities for direct consumption as well as food processing to make derived products. The food matrix of apples is suitable for fermentation, besides containing a high amount of phenolics and polyphenols. Fermentation of apples is one of the most common methods of preserving apple fruit and its byproducts. With different fermentation techniques, apple fruit can be used to make a wide range of products, such as fermented apple juice, cider, liqueurs, apple cider, apple vinegar and fermented apple solids, because it is not only a low-cost and simple method of processing the fruit, but it can also sometimes increase the bioavailability of nutrients and the levels of components that can improve health and sensory quality. To understand the health benefits of food products and how the fermentation process impacts polyphenols, it is also crucial to observe the effects of digestion on polyphenol bioaccessibility. Polyphenolic profile changes can be observed via both in vitro and in vivo digestion methods; however, in vitro digestion methods have the advantage of observing every step of gastrointestinal track effects and have less cost as well. In this review, the polyphenolic profile, processing impact, and bioaccessibility of apple-fermented products is assessed, with most available studies showing polyphenol profiles and bioaccessibility in apple varieties and fermented apple products.
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Affiliation(s)
- K Küçükgöz
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - J Echave
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
| | - P Garcia-Oliveira
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
| | - S Seyyedi-Mansour
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
| | - P Donn
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
| | - J Xiao
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang, China
| | - Monika Trząskowska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - M A Prieto
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
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A Systematic Review on Waste as Sustainable Feedstock for Bioactive Molecules—Extraction as Isolation Technology. Processes (Basel) 2022. [DOI: 10.3390/pr10081668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In today’s linear economy, waste streams, environmental pollution, and social–economic differences are increasing with population growth. The need to develop towards a circular economy is obvious, especially since waste streams are composed of valuable compounds. Waste is a heterogeneous and complex matrix, the selective isolation of, for example, polyphenolic compounds, is challenging due to its energy efficiency and at least partially its selectivity. Extraction is handled as an emerging technology in biorefinery approaches. Conventional solid liquid extraction with organic solvents is hazardous and environmentally unfriendly. New extraction methods and green solvents open a wider scope of applications. This research focuses on the question of whether these methods and solvents are suitable to replace their organic counterparts and on the definition of parameters to optimize the processes. This review deals with the process development of agro-food industrial waste streams for biorefineries. It gives a short overview of the classification of waste streams and focuses on the extraction methods and important process parameters for the isolation of secondary metabolites.
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Benavides V, Pinto-Ibieta F, Serrano A, Rubilar O, Ciudad G. Use of Anthracophyllum Discolor and Stereum Hirsutum as a Suitable Strategy for Delignification and Phenolic Removal of Olive Mill Solid Waste. Foods 2022; 11:foods11111587. [PMID: 35681337 PMCID: PMC9180551 DOI: 10.3390/foods11111587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 05/19/2022] [Accepted: 05/25/2022] [Indexed: 02/04/2023] Open
Abstract
This study evaluated the use of the white-rot fungi (WRF) Anthracophyllum discolor and Stereum hirsutum as a biological pretreatment for olive mill solid mill waste (OMSW). The WRF strains proposed were added directly to OMSW. The assays consisted of determining the need to add supplementary nutrients, an exogenous carbon source or use agitation systems, and evaluating WRF growth, enzyme activity, phenolic compound removal and lignin degradation. The highest ligninolytic enzyme activity was found at day 10, reaching 176.7 U/L of manganese-independent peroxidase (MniP) produced by A. discolor, and the highest phenolic removal (more than 80% with both strains) was reached after 24 days of incubation. The confocal laser scanning microscopy analysis (CLSM) confirmed lignin degradation through the drop in lignin relative fluorescence units (RFU) from 3967 for untreated OMSW to 235 and 221 RFU, showing a lignin relative degradation of 94.1% and 94.4% after 24 days of treatment by A. discolor and S. hirsutum, respectively. The results demonstrate for the first time that A. discolor and S. hirsutum were able to degrade lignin and remove phenolic compounds from OMSW using this as the sole substrate without adding other nutrients or using agitation systems. This work indicates that it could be possible to design an in situ pretreatment of the valorization of OMSW, avoiding complex systems or transportation. In this sense, future research under non-sterile conditions is needed to evaluate the competition of WRF with other microorganisms present in the OMSW. The main drawbacks of this work are associated with both the low reaction time and the water addition. However, OMSW is seasonal waste produced in one season per year, being stored for a long time. In terms of water addition, the necessary optimization will be addressed in future research.
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Affiliation(s)
- Viviana Benavides
- Programa de Doctorado en Ciencias de Recursos Naturales, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Casilla 54-D, Temuco 4780000, Chile;
| | - Fernanda Pinto-Ibieta
- Departamento de Ingeniería Química, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Avenida Francisco Salazar #01145, Casilla 54-D, Temuco 4780000, Chile; (F.P.-I.); (O.R.)
- Departamento de Procesos Industriales, Facultad de Ingeniería, Universidad Católica de Temuco, Casilla 15-D, Temuco 4780000, Chile
| | - Antonio Serrano
- Departamento de Microbiología, Facultad de Farmacia, Campus Universitario de Cartuja s/n, Universidad de Granada, 18011 Granada, Spain;
- Instituto de Investigación del Agua, Universidad de Granada, 18071 Granada, Spain
| | - Olga Rubilar
- Departamento de Ingeniería Química, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Avenida Francisco Salazar #01145, Casilla 54-D, Temuco 4780000, Chile; (F.P.-I.); (O.R.)
- Scientific and Technological Bioresources Nucleus (BIOREN), Universidad de La Frontera, Avenida Francisco Salazar #01145, Casilla 54-D, Temuco 4780000, Chile
| | - Gustavo Ciudad
- Departamento de Ingeniería Química, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Avenida Francisco Salazar #01145, Casilla 54-D, Temuco 4780000, Chile; (F.P.-I.); (O.R.)
- Scientific and Technological Bioresources Nucleus (BIOREN), Universidad de La Frontera, Avenida Francisco Salazar #01145, Casilla 54-D, Temuco 4780000, Chile
- Instituto del Medio Ambiente (IMA), Universidad de La Frontera, Avenida Francisco Salazar #01145, Casilla 54-D, Temuco 4780000, Chile
- Correspondence: ; Tel.: +56-45-2325556
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Wang L, Huang J, Li Z, Liu D, Fan J. A review of the polyphenols extraction from apple pomace: novel technologies and techniques of cell disintegration. Crit Rev Food Sci Nutr 2022; 63:9752-9765. [PMID: 35522079 DOI: 10.1080/10408398.2022.2071203] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Apple pomace, a solid waste produced during industrial processing of apple juice or cider, is a rich source of high value-added compounds such as polyphenols. This review summarizes present studies on the qualitative and quantitative methods, including Folin-Ciocalteu colorimetric, high pressure liquid chromatography (HPLC) and fluorescence spectrum, as well as enhanced extraction methods of polyphenols in apple pomace by different traditional and novel technologies, including ultrasounds (US), microwave (MW), pulsed electric fields (PEF), high voltage electrical discharges (HVED) and enzyme. The principles and characteristics of different effective enhanced extraction technologies of polyphenols in apple pomace were compared. In addition, the different cell disruption analysis methods, such as destructive detection method (electrical conductivity disintegration index, Zc), image analysis method (including scanning electron microscopy, SEM, and confocal laser scanning microscopy, CLSM), and nondestructive method (such as magnetic resonance imaging, MRI) are presented in this review. The study proved that there was a correlation between destructive detection method and image analysis method. However, each of the technologies reviewed in this study has some disadvantages to overcome, and some mechanisms need to be further substantiated. Therefore, more competitive techniques for polyphenols extraction and analysis of cell disintegration are needed to emerge in the future.
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Affiliation(s)
- Lu Wang
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
- bSorbonne Université, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, Compiègne Cedex, France
| | - Jingzhe Huang
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
| | - Zonghao Li
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
| | - Dan Liu
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, People's Republic of China
| | - Jianhua Fan
- School of Mechanical and Aerospace Engineering, Jilin University, Changchun, People's Republic of China
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Bendourou FE, Suresh G, Laadila MA, Kumar P, Rouissi T, Dhillon GS, Zied K, Brar SK, Galvez R. Feasibility of the use of different types of enzymatically treated cellulosic fibres for polylactic acid (PLA) recycling. WASTE MANAGEMENT (NEW YORK, N.Y.) 2021; 121:237-247. [PMID: 33385952 DOI: 10.1016/j.wasman.2020.11.058] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 11/22/2020] [Accepted: 11/26/2020] [Indexed: 06/12/2023]
Abstract
In the present study, the potential use of cellulosic microfibers (CMFs) extracted from hemp fiber (HF) and pulp and paper solid waste (mixed sludge (MS), deinked sludge (DS)) as a reinforcing agent in novel bio composite materials produced from recycled Polylactic acid (rPLA) was investigated. CMFs were extracted and treated using physicochemical method followed by enzymatic treatment with laccase and cellulase. The effects of CMFs concentrations (1.5, 3 and 6% w/w) and fiber size (75 μm-1.7 mm) on the mechanical properties (impact and tensile) and biodegradability of the biocomposite samples were investigated. A modified interfacial adhesion between rPLA matrix and the three fibers used, was clearly observed through mechanical tests due to alkali and enzymatic treatments. The use of different types of enzymatically treated cellulosic fibers for polylactic acid (PLA) recycling was assessed by Scaning electron microscopy (SEM), X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR). The combined physicochemical and enzymatic treatments led to a considerable size reduction of the cellulosic fibers (HF, MS and DS) resulting in the enhanced interfacial adhesion between rPLA matrix and fibers. The biocomposite obtained with rPLA with HF gave the most favorable values for Young's modulus (324.53 ± 3.10 MPa, p-value 0.03), impact strength (27.61 ± 2.94 kJ/m2, p-value 0.01) and biodegradation rate (1.97%).
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Affiliation(s)
| | - Gayatri Suresh
- INRS-ETE, 490, de la Couronne, Québec G1K 9A9, QC, Canada
| | - Mohamed Amine Laadila
- INRS-ETE, 490, de la Couronne, Québec G1K 9A9, QC, Canada; Laval university Chemical Engineering Department, Laval University, 1065 avenue de la Médecine, Québec, QC, Canada, G1V0A6; Investissement Québec-CRIQ,333 Rue Franquet,Québec, QC G1P 4C7, Canada
| | - Pratik Kumar
- INRS-ETE, 490, de la Couronne, Québec G1K 9A9, QC, Canada
| | - Tarek Rouissi
- INRS-ETE, 490, de la Couronne, Québec G1K 9A9, QC, Canada
| | - Gurpreet S Dhillon
- INRS-ETE, 490, de la Couronne, Québec G1K 9A9, QC, Canada; Dept. Agricultural, Food and Nutritional Sciences (AFNS), University of Alberta, Edmonton, AB, Canada
| | - Khiari Zied
- Center for Applied Research and Innovation, Lethbridge College, Alberta T1K 1L6, Canada
| | - Satinder K Brar
- INRS-ETE, 490, de la Couronne, Québec G1K 9A9, QC, Canada; Department of Civil Engineering, Lassonde School of Engineering, York University, North York, Toronto, Ontario M3J 1P3, Canada.
| | - Rosa Galvez
- Département de Genie Civil, Université Laval, Québec G1K 7P4, Canada
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Perussello CA, Zhang Z, Marzocchella A, Tiwari BK. Valorization of Apple Pomace by Extraction of Valuable Compounds. Compr Rev Food Sci Food Saf 2017; 16:776-796. [PMID: 33371603 DOI: 10.1111/1541-4337.12290] [Citation(s) in RCA: 82] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2017] [Revised: 06/09/2017] [Accepted: 06/15/2017] [Indexed: 12/25/2022]
Abstract
Apple pomace is a promising source of carbohydrates, proteins, amino acids, fatty acids, phenolic compounds, vitamins, and other compounds with a vast range of food applications. This review focuses on the valorization of apple pomace towards the recovery of the main compounds, namely pectin and polyphenols. Applications, advantages, and drawbacks of conventional extraction (acidic medium under high temperatures) compared with novel extraction technologies are presented. The comparison is based on an extensive literature review of research on extraction of valuable compounds from plant matrixes, particularly apple pomace. Novel extraction techniques involving enzymes, electric field, ultrasound, microwave heating, pressurized liquid, and super/subcritical fluid are also discussed. These techniques offer several advantages, including shorter extraction time, increased yield, reduction-or suppression-of solvents, and minimization of the environmental impact. This paper may help researchers and food industry professionals on the scaling-up and optimization of eco-friendly extractions of pectin and phenolic compounds.
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Affiliation(s)
- Camila A Perussello
- Dept. of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Zhihang Zhang
- Dept. of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Antonio Marzocchella
- Dept. of Chemical Engineering, Materials and Industrial Production, Univ. of Napoli Federico II, Piazzale V. Tecchio 80, 80125, Napoli, Italy
| | - Brijesh K Tiwari
- Dept. of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
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Xu X, Zhao W, Shen M. Antioxidant activity of liquid cultured Inonotus obliquus polyphenols using tween-20 as a stimulatory agent: Correlation of the activity and the phenolic profiles. J Taiwan Inst Chem Eng 2016. [DOI: 10.1016/j.jtice.2016.10.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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8
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Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.04.007] [Citation(s) in RCA: 157] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Lohani UC, Muthukumarappan K. Effect of sequential treatments of fermentation and ultrasonication followed by extrusion on bioactive content of apple pomace and textural, functional properties of its extrudates. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13152] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Umesh C. Lohani
- Ag & Biosystems Engineering Dept; South Dakota State University; Brooking SD USA
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Lohani UC, Muthukumarappan K. Application of the pulsed electric field to release bound phenolics in sorghum flour and apple pomace. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.03.012] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Stimulatory Agents Simultaneously Improving the Production and Antioxidant Activity of Polyphenols from Inonotus obliquus by Submerged Fermentation. Appl Biochem Biotechnol 2015; 176:1237-50. [DOI: 10.1007/s12010-015-1642-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2015] [Accepted: 04/21/2015] [Indexed: 12/18/2022]
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12
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Rabetafika HN, Bchir B, Blecker C, Richel A. Fractionation of apple by-products as source of new ingredients: Current situation and perspectives. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.08.004] [Citation(s) in RCA: 83] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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