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Tombini C, Dacoreggio MV, Kempka AP, Feltes MMC, De Mello JMM, Dalcanton F. High-dietary fibers cereal bars containing malt bagasse by-product from the brewing industry. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1326-1333. [PMID: 38910929 PMCID: PMC11189837 DOI: 10.1007/s13197-023-05902-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/15/2023] [Accepted: 11/24/2023] [Indexed: 06/25/2024]
Abstract
The aim of this study was to use the malt bagasse by-product for developing high-dietary fibers cereal bars. Three formulations were tested and contained 0% (control), 19% and 24% of malt bagasse. The bars with malt bagasse were rich in dietary fiber and protein, with 6.06 and 26.35 g/100 g, respectively for samples with 19% of bagasse, and 8.43 and 26.22 g/100 g, respectively, for bars with 24% of this by-product. The total phenol content (TPC) of the bars with 19 and 24% of bagasse, was 100.37 and 192.13 mg GAE/100 g of sample, and the EC50 was 21.58 and 14.78 mg/mL (DPPH assay), respectively. The incorporation of this by-product into the formulations enhanced their TPC and antioxidant capacity. These samples had a high sensory acceptance. The formulation with the lowest malt bagasse concentration showed high global acceptance (56%) and purchase intention. The sensory attributes that pleased the tasters the most, rated as "liked moderately," were the color and odor of both bars. Cereal bars showed an improved nutritional composition and antioxidant capacity after malt bagasse addition, and the formulation with 19% should be the best choice among the tested formulations, when considering the set of nutritional and sensory aspects. The malt bagasse was successfully valorized as an ingredient in a functional food, whilst contributing to the environment.
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Affiliation(s)
- Caroline Tombini
- Department of Food Engineering, Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ), Chapecó, SC 89809-900 Brazil
| | - Marina Volpato Dacoreggio
- Department of Food Engineering and Chemical Engineering, Universidade Do Estado de Santa Catarina (UDESC), Pinhalzinho, SC 89870-000 Brazil
| | - Aniela Pinto Kempka
- Department of Food Engineering and Chemical Engineering, Universidade Do Estado de Santa Catarina (UDESC), Pinhalzinho, SC 89870-000 Brazil
| | - Maria Manuela Camino Feltes
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC 88034-001 Brazil
| | - Josiane Maria Muneron De Mello
- Department of Food Engineering, Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ), Chapecó, SC 89809-900 Brazil
| | - Francieli Dalcanton
- Department of Food Engineering, Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ), Chapecó, SC 89809-900 Brazil
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2
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Xiang Z, Liu L, Xu Z, Kong Q, Feng S, Chen T, Zhou L, Yang H, Xiao Y, Ding C. Solvent Effects on the Phenolic Compounds and Antioxidant Activity Associated with Camellia polyodonta Flower Extracts. ACS OMEGA 2024; 9:27192-27203. [PMID: 38947808 PMCID: PMC11209931 DOI: 10.1021/acsomega.4c01321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 05/17/2024] [Accepted: 05/28/2024] [Indexed: 07/02/2024]
Abstract
Camellia polyodonta flowers contain limited information available regarding the composition of their bioactive compounds and activity. The objective of this study was to identify phenolic compounds and investigate the effect of different solvents (ethanol and methanol) on the phenolic content and antioxidant activity in C. polyodonta flowers. The analysis using UPLC-Q-TOF-MS/MS revealed the presence of 105 phytochemicals and the most common compounds were flavonols, procyanidins, and ellagitannins. Interestingly, flavonol triglycosides were identified for the first time in these flowers. The study demonstrated that the concentration of the solvent had a significant impact on the total phenolic compound (TPC), total flavonoid compound (TFC), and total proanthocyanidin content (TPAC). The TPC, TFC, and TPAC showed a remarkable increase with the increasing concentration of the solvent, reaching their maximum levels (138.23 mg GAE/g DW, 421.62 mg RE/g DW, 60.77 mg PB2E/g DW) at 70% ethanol. However, the total anthocyanin content reached its maximum at low concentrations (0.49 mg CGE/g DW). Similar trends were observed in the antioxidant activity, as measured by the DPPH· assay (DPPH radical scavenging activity), ABTS·+ assay (ABTS radical cation scavenging activity), and FRAP assay (Ferric reducing antioxidant power). The maximum antioxidant activity was observed at 100% solvents and 70% methanol. Among the 14 individual phenolic compounds, 70% methanol yielded the highest content for 8 (cyanidin-3-O-glucoside, procyanidin B2, procyanidin B4, epicatechin, rutin, kaempferol-3-O-rutinoside, astragaline and quercitrin) out of the 14 compounds. Additionally, it was found that epicatechin was the most abundant phenolic compound, accounting for approximately 20339.37 μg/g DW. Based on these findings, it can be concluded that 70% methanol is the most effective solvent for extracting polyphenols from C. polyodonta flowers. These results provided chemical information and potential antioxidant value for further research in C. polyodonta flowers.
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Affiliation(s)
- Zhuoya Xiang
- College
of Life Science, Sichuan Agricultural University, Ya’an 625014, China
- Institute
of Agro-Products Processing Science and Technology (Institute of Food
Nutrition and Health), Sichuan Academy of
Agricultural Sciences, Chengdu 610066, China
| | - Li Liu
- College
of Life Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Zhou Xu
- Panxi
Crops Research and Utilization Key Laboratory of Sichuan Province, Xichang University, Xichang 615000, China
| | - Qingbo Kong
- College
of Life Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Shiling Feng
- College
of Life Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Tao Chen
- College
of Life Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Lijun Zhou
- College
of Life Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Hongyu Yang
- College
of Life Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Yao Xiao
- College
of Life Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Chunbang Ding
- College
of Life Science, Sichuan Agricultural University, Ya’an 625014, China
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Mekonnen WE, Augchew ED, Terefe ZK. Evaluation of Proximate Composition, Physicochemical Properties, and Sensory Attributes of Instant Flour from Brewery Spent Grain, by Blending with Maize ( Zea mays L.) and Germinated Chickpea ( Cicer arietinum L.). INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:2352758. [PMID: 38938552 PMCID: PMC11208797 DOI: 10.1155/2024/2352758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 04/05/2024] [Accepted: 04/15/2024] [Indexed: 06/29/2024]
Abstract
Brewer's spent grain (BSG) is a nutritional-rich by-product of the brewing industry used in different food product development processes. "Corn Soya Blend" (CSB) is prepared from heat-treated maize and soybeans according to the specifications set by the World Food Program (WFP). Three instant formulations-IF20 (70% maize, 10% chickpea, and 20% BSG), IF15 (70% maize, 15% chickpea, and 15% BSG), and IF10 (70% maize, 20% chickpea, and 10% BSG)-were developed in this research. Proximate composition, functional properties, and antinutritional factors were analysed. The sensory quality of porridge samples developed from the instant flour was evaluated using a consumer-oriented panel (food science and technology students) at a five-point hedonic scale. Accordingly, moisture, crude fibre, crude protein, total ash, and crude fat contents increased significantly (p < 0.05) as a result of BSG ratio inclusion. Bulk density decreased significantly (p < 0.05) while the BSG proportion increased but water absorption capacity increased when the proportion of BSG increased. Phytate and tannin contents were also increased while the BSG proportion increased. However, an increase in germinated chickpea proportion significantly (p < 0.05) decreased phytate and tannin contents. While BSG increased, the overall acceptability of porridge samples decreased, with the exception of mouthfeel. According to this study, up to 15% of BSG, 70% maize, and 15% chickpea could be used for instant flour preparation which has a comparable sensory characteristic with the commercial CSB. Hence, it can be used as a substitute for corn-soya mix.
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Affiliation(s)
| | | | - Zemenu Kerie Terefe
- School of NutritionFood Science and TechnologyHawassa University, Hawassa, Ethiopia
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4
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Hejna A, Barczewski M, Kosmela P, Aniśko J, Szulc J, Skórczewska K, Piasecki A, Kuang T. More than just a beer - Brewers' spent grain, spent hops, and spent yeast as potential functional fillers for polymer composites. WASTE MANAGEMENT (NEW YORK, N.Y.) 2024; 180:23-35. [PMID: 38503031 DOI: 10.1016/j.wasman.2024.03.023] [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: 09/01/2023] [Revised: 03/04/2024] [Accepted: 03/14/2024] [Indexed: 03/21/2024]
Abstract
Beer is among the most popular beverages in the world, with the production distributed uniformly between the biggest continents, so the utilization of brewing by-products is essential on a global scale. Among their potential recipients, the plastics industry offers extensive range of potential products. Herein, the presented study investigated the application of currently underutilized solid brewing by-products (brewers' spent grain, spent hops, spent yeast) as fillers for highly-filled poly(ε-caprolactone)-based composites, providing the first direct connection between spent hops or spent yeast and the polymer composites. Comprehensive by-product characterization revealed differences in chemical composition. The elemental C:O ratio, protein content, and Trolox equivalent antioxidant capacity varied from 1.40 to 1.89, 12.9 to 32.4 wt%, and 2.41 to 10.24 mg/g, respectively, which was mirrored in the composites' structure and performance. Morphological analysis pointed to the composition-driven hydrophilicity gap limiting interfacial adhesion for high shares of brewers' spent grain and spent hops, due to high hydrophilicity induced by carbohydrate content. Phytochemicals and other components of applied by-products stimulated composites' oxidative resistance, shifting oxidation onset temperature from 261 °C for matrix over 360 °C for high spent yeast shares. Simultaneously, spent yeast also provided compatibilizing effects for poly(ε-caprolactone)-based composites, reducing complex viscosity compared to other fillers and indicating its highest affinity to poly(ε-caprolactone)due to the lowest hydrophilicity gap. The presented results indicate that the proper selection of brewing by-products and adjustment of their shares creates an exciting possibility of engineering composites' structure and performance, which can be transferred to other polymers differing with hydrophilicity.
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Affiliation(s)
- Aleksander Hejna
- Institute of Materials Technology, Poznan University of Technology, Piotrowo 3, 61-138 Poznań, Poland; Department of Polymer Technology, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland.
| | - Mateusz Barczewski
- Institute of Materials Technology, Poznan University of Technology, Piotrowo 3, 61-138 Poznań, Poland
| | - Paulina Kosmela
- Department of Polymer Technology, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland
| | - Joanna Aniśko
- Institute of Materials Technology, Poznan University of Technology, Piotrowo 3, 61-138 Poznań, Poland
| | - Joanna Szulc
- Department of Food Industry Technology and Engineering, Bydgoszcz University of Science and Technology, Seminaryjna 3, 85-326 Bydgoszcz, Poland
| | - Katarzyna Skórczewska
- Department of Polymer Technology, Bydgoszcz University of Science and Technology, Seminaryjna 3, 85-326 Bydgoszcz, Poland
| | - Adam Piasecki
- Institute of Materials Engineering, Poznan University of Technology, Jana Pawła II 24, 61-138 Poznań, Poland
| | - Tairong Kuang
- Zhejiang Key Laboratory of Plastic Modification and Processing Technology, College of Material Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, China
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Bleus D, Blockx H, Gesquiere E, Adriaensens P, Samyn P, Marchal W, Vandamme D. High-Temperature Hydrothermal Extraction of Phenolic Compounds from Brewer's Spent Grain and Malt Dust Biomass Using Natural Deep Eutectic Solvents. Molecules 2024; 29:1983. [PMID: 38731474 PMCID: PMC11085089 DOI: 10.3390/molecules29091983] [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: 03/15/2024] [Revised: 04/10/2024] [Accepted: 04/22/2024] [Indexed: 05/13/2024] Open
Abstract
Aligned with the EU Sustainable Development Goals 2030 (EU SDG2030), extensive research is dedicated to enhancing the sustainable use of biomass waste for the extraction of pharmaceutical and nutritional compounds, such as (poly-)phenolic compounds (PC). This study proposes an innovative one-step hydrothermal extraction (HTE) at a high temperature (120 °C), utilizing environmentally friendly acidic natural deep eutectic solvents (NADESs) to replace conventional harmful pre-treatment chemicals and organic solvents. Brewer's spent grain (BSG) and novel malt dust (MD) biomass sources, both obtained from beer production, were characterized and studied for their potential as PC sources. HTE, paired with mild acidic malic acid/choline chloride (MA) NADES, was compared against conventional (heated and stirred maceration) and modern (microwave-assisted extraction; MAE) state-of-the-art extraction methods. The quantification of key PC in BSG and MD using liquid chromatography (HPLC) indicated that the combination of elevated temperatures and acidic NADES could provide significant improvements in PC extraction yields ranging from 251% (MD-MAC-MA: 29.3 µg/g; MD-HTE-MA: 103 µg/g) to 381% (BSG-MAC-MA: 78 µg/g; BSG-HTE-MA: 375 µg/g). The superior extraction capacity of MA NADES over non-acidic NADES (glycerol/choline chloride) and a traditional organic solvent mixture (acetone/H2O) could be attributed to in situ acid-catalysed pre-treatment facilitating the release of bound PC from lignin-hemicellulose structures. Qualitative 13C-NMR and pyro-GC-MS analysis was used to verify lignin-hemicellulose breakdown during extraction and the impact of high-temperature MA NADES extraction on the lignin-hemicellulose structure. This in situ acid NADES-catalysed high-temperature pre-treatment during PC extraction offers a potential green pre-treatment for use in cascade valorisation strategies (e.g., lignin valorisation), enabling more intensive usage of available biomass waste stream resources.
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Affiliation(s)
- Dries Bleus
- Analytical and Circular Chemistry (ACC), Institute for Materials Research (IMO-IMOMEC), Hasselt University, Agoralaan, 3590 Diepenbeek, Belgium
| | - Heike Blockx
- Analytical and Circular Chemistry (ACC), Institute for Materials Research (IMO-IMOMEC), Hasselt University, Agoralaan, 3590 Diepenbeek, Belgium
| | - Emma Gesquiere
- Analytical and Circular Chemistry (ACC), Institute for Materials Research (IMO-IMOMEC), Hasselt University, Agoralaan, 3590 Diepenbeek, Belgium
| | - Peter Adriaensens
- Analytical and Circular Chemistry (ACC), Institute for Materials Research (IMO-IMOMEC), Hasselt University, Agoralaan, 3590 Diepenbeek, Belgium
| | - Pieter Samyn
- Department of Circular Economy and Renewable Materials, Sirris, Gaston Geenslaan 8, 3001 Leuven, Belgium
| | - Wouter Marchal
- Analytical and Circular Chemistry (ACC), Institute for Materials Research (IMO-IMOMEC), Hasselt University, Agoralaan, 3590 Diepenbeek, Belgium
| | - Dries Vandamme
- Analytical and Circular Chemistry (ACC), Institute for Materials Research (IMO-IMOMEC), Hasselt University, Agoralaan, 3590 Diepenbeek, Belgium
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Hurkul MM, Cetinkaya A, Kaya SI, Yayla S, Ozkan SA. Investigation of Health Effects of Major Phenolic Compounds in Foods: Extraction Processes, Analytical Approaches and Applications. Crit Rev Anal Chem 2024:1-35. [PMID: 38650305 DOI: 10.1080/10408347.2024.2336981] [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: 04/25/2024]
Abstract
The escalating costs of healthcare services and a growing awareness of personal health responsibilities have led individuals to explore natural methods alongside conventional medicines for health improvement and disease prevention. The aging global population is experiencing increased health needs, notably related to conditions like diabetes, heart disease, and hypertension. Lifestyle-related diseases, poor dietary habits, and sedentary lifestyles underscore the importance of foods containing nutrients that can aid in preventing and managing these diseases. Phenolic compounds, a fundamental group of phytochemicals, are prominent in the chemical diversity of the natural world and are abundant in functional foods. Widely distributed in various plant parts, these compounds exhibit important functional and sensory properties, including color, taste, and aroma. Their diverse functionalities, particularly antioxidant activity, play a crucial role in mitigating cellular oxidative stress, potentially reducing damage associated with serious health issues such as cardiovascular disease, neurodegenerative disea23ses, and cancer. Phenolic compounds exist in different forms, some combined with glycosides, impacting their biological effects and absorption. Approximately 8000 polyphenols isolated from plants offer significant potential for natural medicines and nutritional supplements. Therefore, their extraction process and selective and sensitive food determination are very important. This review focuses on the extraction processes, analytical methods, and health effects of major phenolic compounds in foods. The examination encompasses a comprehensive analysis of analytical approaches and their applications in elucidating the presence and impact of these compounds on human health.
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Affiliation(s)
- M Mesud Hurkul
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Ankara University, Ankara, Turkey
| | - Ahmet Cetinkaya
- Department of Analytical Chemistry, Faculty of Pharmacy, Ankara University, Ankara, Turkey
| | - S Irem Kaya
- Department of Analytical Chemistry, Gulhane Faculty of Pharmacy, University of Health Sciences, Ankara, Turkey
| | - Seyda Yayla
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Ankara University, Ankara, Turkey
- Graduate School of Health Sciences, Ankara University, Ankara, Turkey
| | - Sibel A Ozkan
- Department of Analytical Chemistry, Faculty of Pharmacy, Ankara University, Ankara, Turkey
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7
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Borgonovi SM, Iametti S, Speranza AR, Di Nunzio M. Cell culture models for assessing the effects of bioactive compounds in common buckwheat ( Fagopyrum esculentum): a systematic review. Food Funct 2024; 15:2799-2813. [PMID: 38390666 DOI: 10.1039/d4fo00202d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2024]
Abstract
Common buckwheat (CBW) is grown and consumed worldwide. In addition to its already established reputation as an excellent source of nutrients, CBW is gaining popularity as a possible component of functional foods. Whereas human studies remain the gold standard for evaluating the relationship between nutrition and health, the development of reliable in vitro or ex vivo models has made it possible to investigate the cellular and molecular mechanisms of CBW effects on human health. Herein is a systematic review of studies on the biological effect of CBW supplementation, as assessed on various types of cellular models. Although the studies reported here have been conducted in very different experimental conditions, the overall effects of CBW supplementation were found to involve a decrease in cytokine secretion and oxidation products, related mainly to CBW polyphenols and protein or peptide fractions. These chemical species also appeared to be involved in the modulation of cell signaling and hormone secretion. Although further studies are undoubtedly necessary, as is their extension to in vivo systems, these reports suggest that CBW-based foods could be relevant to maintaining and/or improving human health and the quality of life.
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Affiliation(s)
- Sara Margherita Borgonovi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133 Milan, Italy.
| | - Stefania Iametti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133 Milan, Italy.
| | - Anna Ramona Speranza
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133 Milan, Italy.
| | - Mattia Di Nunzio
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133 Milan, Italy.
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Chattaraj S, Mitra D, Ganguly A, Thatoi H, Das Mohapatra PK. A critical review on the biotechnological potential of Brewers' waste: Challenges and future alternatives. CURRENT RESEARCH IN MICROBIAL SCIENCES 2024; 6:100228. [PMID: 38450031 PMCID: PMC10915524 DOI: 10.1016/j.crmicr.2024.100228] [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] [Indexed: 03/08/2024] Open
Abstract
In order to comply with the stringent discharge guidelines issued by governmental organizations to protect the ecosystem, the substantial amounts of effluent and sturdy wastes produced by the beer brewing process need to be discarded or handled in the most affordable and secure manner. Huge quantities of waste material released with each brew bestow a significant opportunity for the brewing sector to move towards sustainability. The concept of circular economy and the development of technological advancements in brewery waste processing have spurred interest to valorize brewery waste for implementation in various sectors of medical and food science, industrial science, and many more intriguing fields. Biotechnological methods for valorizing brewery wastes are showing a path towards green chemistry and are feasible and advantageous to environment. The study unfolds most recent prospectus for brewery waste usage and discusses major challenges with brewery waste treatment and valorization and offers suggestions for further work.
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Affiliation(s)
- Sourav Chattaraj
- Department of Microbiology, Raiganj University, Uttar Dinajpur, Raiganj, West Bengal PIN - 733134, India
- Centre for Industrial Biotechnology Research, School of Pharmaceutical Science, Siksha ‘O’ Anusandhan University, Kalinga Nagar, Bhubaneswar, Odisha 751 003, India
| | - Debasis Mitra
- Department of Microbiology, Raiganj University, Uttar Dinajpur, Raiganj, West Bengal PIN - 733134, India
- Department of Microbiology, Graphic Era (Deemed to be University), 566/6, Bell Road, Clement Town, Dehradun, 248002 Uttarakhand, India
| | - Arindam Ganguly
- Department of Microbiology, Bankura Sammilani College, Bankura, West Bengal PIN - 722102, India
| | - Hrudayanath Thatoi
- Centre for Industrial Biotechnology Research, School of Pharmaceutical Science, Siksha ‘O’ Anusandhan University, Kalinga Nagar, Bhubaneswar, Odisha 751 003, India
| | - Pradeep K. Das Mohapatra
- Department of Microbiology, Raiganj University, Uttar Dinajpur, Raiganj, West Bengal PIN - 733134, India
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Bouhzam I, Cantero R, Margallo M, Aldaco R, Bala A, Fullana-i-Palmer P, Puig R. Extraction of Bioactive Compounds from Spent Coffee Grounds Using Ethanol and Acetone Aqueous Solutions. Foods 2023; 12:4400. [PMID: 38137204 PMCID: PMC10742567 DOI: 10.3390/foods12244400] [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: 11/09/2023] [Revised: 12/01/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023] Open
Abstract
Given global coffee consumption, substantial quantities of spent coffee grounds (SCGs) are generated annually as a by-product of brewing coffee. SCG, although rich in bioactive compounds, is nowadays disposed of. The objective of this study is to compare, for the first time and from the same SCG, the efficiency of ethanol-water mixtures and acetone-water mixtures for the recovery of total polyphenols, chlorogenic acid, and caffeine. Acetone at 20% (m/m) was the most convenient solvent to extract all three bioactive compounds simultaneously, yielding 4.37 mg of GAE/g SCG for total polyphenols, chlorogenic acid (0.832 mg 5-CQA/g SCG), and caffeine (1.47 mg/g SCG). Additionally, this study aims to address some challenges associated with the industrial-scale utilization of SCG as a raw material, encompassing factors such as pre-treatment conditions (natural drying and oven drying), storage duration, and the kinetics of the extraction process. No significant difference was observed between the natural drying and oven drying of SCG. In terms of storage duration, it is advisable to process the SCG within less than 3-4 months of storage time. A significant decline of 82% and 70% in chlorogenic acid (5-CQA) and caffeine contents, respectively, was observed after eight months of storage. Furthermore, the kinetic study for the recovery of total polyphenols revealed that the optimal extraction times were 10 min for acetone at 20% and 40 min for water, with a yield increase of 28% and 34%, respectively. What is remarkable from the present study is the approach considered, using the simplest operating conditions (minimal time and solvent-to-solid ratio, and ambient temperature); hence, at an industrial scale, energy and resource consumption and equipment dimensions can be together reduced, leading to a more industrially sustainable extraction process.
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Affiliation(s)
- Ibtissam Bouhzam
- Department of Industrial and building Engineering, University of Lleida (UdL), Pla de la Massa, 8, 08700 Igualada, Spain; (I.B.); (R.C.)
| | - Rosa Cantero
- Department of Industrial and building Engineering, University of Lleida (UdL), Pla de la Massa, 8, 08700 Igualada, Spain; (I.B.); (R.C.)
| | - María Margallo
- Department of Chemical and Biomolecular Engineering, University of Cantabria, Av. de Los Castros s/n, 39005 Santander, Spain; (M.M.); (R.A.)
| | - Rubén Aldaco
- Department of Chemical and Biomolecular Engineering, University of Cantabria, Av. de Los Castros s/n, 39005 Santander, Spain; (M.M.); (R.A.)
| | - Alba Bala
- UNESCO Chair in Life Cycle and Climate Change ESCI-UPF, Pg. Pujades 1, 08003 Barcelona, Spain; (A.B.); (P.F.-i.-P.)
| | - Pere Fullana-i-Palmer
- UNESCO Chair in Life Cycle and Climate Change ESCI-UPF, Pg. Pujades 1, 08003 Barcelona, Spain; (A.B.); (P.F.-i.-P.)
| | - Rita Puig
- Department of Industrial and building Engineering, University of Lleida (UdL), Pla de la Massa, 8, 08700 Igualada, Spain; (I.B.); (R.C.)
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García-Castro A, Román-Gutiérrez AD, Castañeda-Ovando A, Guzmán-Ortiz FA. Total Phenols and Flavonoids in Germinated Barley Using Different Solvents. Chem Biodivers 2023; 20:e202300617. [PMID: 37547995 DOI: 10.1002/cbdv.202300617] [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: 04/28/2023] [Revised: 08/03/2023] [Accepted: 08/04/2023] [Indexed: 08/08/2023]
Abstract
Sprouts are a source of secondary metabolites as phenolic compounds. Germination and the use of solvents can affect their content. The aim of this work was to identify the total content of phenols and flavonoids in ungerminated and germinated (3, 5, and 7 days) Esmeralda and Perla barley. Different solvents (water, 50 % acetone, 80 % methanol, 80 % ethanol) were used to recover total phenols and flavonoids. The 7-day germination proved to be ideal for total phenol and flavonoid obtention from Esmeralda barley and the highest total phenol and flavonoid content in Perla variety was observed at 5 and 7 days of germination, respectively. Methanol and ethanol (80 %) yielded the highest extraction percentage of total phenols; 50 % acetone recovered the highest flavonoid concentrations in Esmeralda barley and 80 % methanol in Perla barley. The highest total phenol concentration was obtained from Perla samples at 13.60 mg GAE/g, and the highest total flavonoids were observed in Esmeralda barley at 1.73 mg QE/g. A high correlation was found between the concentration of phenols (0.995) and total flavonoids (0.780) with the radicle size in the Esmeralda samples.
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Affiliation(s)
- Abigail García-Castro
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5 s/n, Mineral de la Reforma, Hidalgo, 42184, México
| | - Alma Delia Román-Gutiérrez
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5 s/n, Mineral de la Reforma, Hidalgo, 42184, México
| | - Araceli Castañeda-Ovando
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5 s/n, Mineral de la Reforma, Hidalgo, 42184, México
| | - Fabiola Araceli Guzmán-Ortiz
- CONAHCyT, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5 s/n, Mineral de la Reforma, Hidalgo, 42184, México
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11
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Withouck H, Paelinck A, Foubert I, Fraeye I. Ultrasound-Assisted Extraction of Applewood Polyphenols at Lab and Pilot Scales. Foods 2023; 12:3142. [PMID: 37685082 PMCID: PMC10486881 DOI: 10.3390/foods12173142] [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: 06/29/2023] [Revised: 08/14/2023] [Accepted: 08/16/2023] [Indexed: 09/10/2023] Open
Abstract
This study focused on the extraction of polyphenols from applewood using ultrasonic-assisted extraction (UAE). First, the influence of solvent composition and mass-volume (m:v) ratio on the extraction yield was studied at a lab scale (200 mL). Overall, a ratio of 1:33 (m:v) resulted in a higher yield of polyphenols. Furthermore, both a higher yield of polyphenols and higher antioxidant capacity were detected in the extracts produced in the presence of a 30 v/v % ethanol mixture compared to pure water; a further increase in ethanol did not improve the extraction yield. Second, under the optimal conditions (30 v/v % ethanol-water; 1:33 and 1:20 (m:v)), the UAE technique was applied at a pilot scale (100 L). At 1:33 (m:v), the polyphenol yield was lower at the pilot scale compared to the lab scale; by contrast, at 1:20 (m:v), production at the pilot scale resulted in a higher yield compared to the lab scale. To identify and quantify individual polyphenols, HPLC-PDA analyses were performed. Phloridzin appears to be the major identified compound. Finally, the UAE process was compared to a conventional solid-liquid extraction technique, showing that a significantly higher yield could be obtained with UAE.
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Affiliation(s)
- Hannes Withouck
- Biochemical Innovation Team Odisee (BIT-O), Department Chemistry, University College Odisee, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium;
- Meat Technology & Science of Protein-rich Foods (MTSP), Department M2S, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven—Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium;
| | - Axel Paelinck
- Biochemical Innovation Team Odisee (BIT-O), Department Chemistry, University College Odisee, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium;
| | - Imogen Foubert
- Research Unit Food & Lipids, KU Leuven Kulak, E. Sabbelaan 53, 8500 Kortrijk, Belgium;
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium
| | - Ilse Fraeye
- Meat Technology & Science of Protein-rich Foods (MTSP), Department M2S, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven—Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium;
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium
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12
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Nguyen QC, Castura JC, Nguyen DDL, Varela P. Identifying temporal sensory drivers of liking of biscuit supplemented with brewer's spent grain for young consumers. Food Res Int 2023; 170:113049. [PMID: 37316030 DOI: 10.1016/j.foodres.2023.113049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 05/10/2023] [Accepted: 05/24/2023] [Indexed: 06/16/2023]
Abstract
Brewer's spent grain (BSG), a by-product of the brewing industry, has great potential as food additive. BSG is particularly rich in protein and fibre content which makes it an ideal nutritional fortifier for biscuits. However, adding BSG to biscuits can lead to changes in sensory perception and consumer acceptance. This study explored the temporal sensory profiles and drivers/inhibitors of liking in BSG-fortified biscuits. Six biscuit formulations were obtained from a design with factors oat flake particle size (three levels: 0.5 mm, small commercial flakes, large commercial flakes) and baking powder (two levels: with, without). Consumers (n = 104) tasted the samples, described their dynamic sensory perception using the Temporal Check-All-That-Apply (TCATA) method, and rated their liking on a 7-point categorical scale. The Clustering around Latent Variables (CLV) approach was used to group consumers into two clusters based on their preferences. The temporal sensory profiles and drivers/inhibitors of liking were investigated within each cluster. Foamy and Easy-to-swallow were sensory drivers of liking for both groups of consumers. However, inhibitors of liking were different in the two clusters: Dense and Hard-to-swallow for one cluster and Chewy, Hard-to-swallow and Hard for the other cluster. These findings give evidence that manipulating oat particle size and presence/absence of baking powder changes BSG-fortified biscuits' sensory profiles and consumer preferences. A complementary analysis of the area-under-curve of the TCATA data and inspection of individual temporal curves showed the dynamics of perception and showed how oat particle size and presence/absence of baking powder affected consumer perception and acceptance of BSG-fortified biscuits. The methods proposed in this paper can be further applied to understand how enriching products with ingredients that would otherwise go to waste affects acceptance in different consumer segments.
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Affiliation(s)
- Quoc Cuong Nguyen
- Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Viet Nam; Vietnam National University Ho Chi Minh City, Ho Chi Minh City, Viet Nam.
| | - John C Castura
- Compusense Inc., 255 Speedvale Ave. W., Guelph, Ontario N1H 1C5, Canada
| | - Doan Duy Le Nguyen
- Faculty of Food Science and Technology, Ho Chi Minh City University of Food Industry, Viet Nam
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13
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Taweekayujan S, Somngam S, Pinnarat T. Optimization and kinetics modeling of phenolics extraction from coffee silverskin in deep eutectic solvent using ultrasound-assisted extraction. Heliyon 2023; 9:e17942. [PMID: 37449125 PMCID: PMC10336794 DOI: 10.1016/j.heliyon.2023.e17942] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 06/27/2023] [Accepted: 07/03/2023] [Indexed: 07/18/2023] Open
Abstract
This research investigates the effect of extraction parameters on total phenolic content (TPC) and the antioxidant capacity of coffee silverskin (CS) extract using ultrasound-assisted extraction (UAE) in deep eutectic solvent (DES). The optimization was carried out in two stages: (i) the optimization of the UAE condition with the highest TPC; and (ii) a four-factor Box-Behnken design (BBD) to optimize the UAE condition with the optimal TPC; 2,2 diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity; and ferric reducing antioxidant power (FRAP). The results showed that the optimal UAE condition with the highest TPC was 150-250 μm CS particle size; 1,6-hexanediol as hydrogen bond donor (HBD); 1:7 HBA:HBD molar ratio; and 30% (w/w) water content, given choline chloride (ChCl) as hydrogen bond acceptor (HBA), 30 min extraction time and 30 ° C extraction temperature. The BBD-based optimal UAE condition was 30% w/w water content, 45 mL/g liquid/solid ratio, 90 min extraction time and 85 ° C extraction temperature, given the CS particle size of 150-250 μm and the HBA:HBD molar ratio of 1 (ChCl): 7 (1,6 hexanediol), achieving 19.19 ± 0.20 mg GAE/g CS for TPC, 24.06 ± 1.77 mg TE/g CS for DPPH radical scavenging capacity, and 59.13 ± 4.55 mg Fe (II)/g CS for FRAP. The experimental results were in good agreement with the BBD-based predicted results (22.40 mg GAE/g CS for TPC, 24.09 mg TE/g CS for DPPH, and 59.43 mg Fe(II)/g CS for FRAP). The two-site kinetics model best fitted the experimental data, with R2 of 0.991-0.999.
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14
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Rodriguez LM, Camina JL, Borroni V, Pérez EE. Protein recovery from brewery solid wastes. Food Chem 2023; 407:134810. [PMID: 36565578 DOI: 10.1016/j.foodchem.2022.134810] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 10/16/2022] [Accepted: 10/28/2022] [Indexed: 11/11/2022]
Abstract
Brewing produces significant amounts of solid waste during the process: spent cereals (BSG), hops and spent yeast (BSY). These residues are sustainable sources of valuable nutrients and functional compounds like proteins, polyphenols, and polysaccharides. This review describes the three solid wastes and the different extraction techniques for protein recovery. The protein obtained can be used as a new source of non-animal protein or as a functional and bioactive ingredient. Particular attention was given to methods using conventional technologies (alkaline and ethanolic extraction) and more innovative approaches (enzymes, microwaves, ultrasound, pressurized liquids and sub-critical water extraction). Although the BSG is used in some industrial applications, studies in operating conditions, cost, energy efficiency, and product performance are still required to consolidate these solid wastes as a source of non-animal protein. The application of proteins is also an important question when choosing the extraction method.
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Affiliation(s)
- Luciana M Rodriguez
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Av. Alem 1253. Primer Piso - Ala C, 8000 Bahía Blanca, Argentina; Planta Piloto de Ingeniería Química - PLAPIQUI (UNS-CONICET), Camino La Carrindanga km 7, 8000 Bahía Blanca, Argentina.
| | - Julia L Camina
- Planta Piloto de Ingeniería Química - PLAPIQUI (UNS-CONICET), Camino La Carrindanga km 7, 8000 Bahía Blanca, Argentina
| | - Virginia Borroni
- Instituto de Tecnología en Polímeros y Nanotecnología - ITPN (UBA-CONICET), Facultad de Arquitectura, Diseño y Urbanismo (FADU), Universidad de Buenos Aires (UBA), Ciudad Universitaria, 1428, Buenos Aires, Argentina
| | - Ethel E Pérez
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Av. Alem 1253. Primer Piso - Ala C, 8000 Bahía Blanca, Argentina; Planta Piloto de Ingeniería Química - PLAPIQUI (UNS-CONICET), Camino La Carrindanga km 7, 8000 Bahía Blanca, Argentina
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15
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Ying Lee S, Nan Liang Y, Stuckey DC, Hu X. Single-step extraction of bioactive compounds from cruciferous vegetable (kale) waste using natural deep eutectic solvents. Sep Purif Technol 2023. [DOI: 10.1016/j.seppur.2023.123677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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16
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Errico M, Coelho JAP, Stateva RP, Christensen KV, Bahij R, Tronci S. Brewer's Spent Grain, Coffee Grounds, Burdock, and Willow-Four Examples of Biowaste and Biomass Valorization through Advanced Green Extraction Technologies. Foods 2023; 12:foods12061295. [PMID: 36981221 PMCID: PMC10048697 DOI: 10.3390/foods12061295] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/13/2023] [Accepted: 03/15/2023] [Indexed: 03/30/2023] Open
Abstract
This paper explores the transformation of biowastes from food industry and agriculture into high-value products through four examples. The objective is to provide insight into the principles of green transition and a circular economy. The first two case studies focus on the waste generated from the production of widely consumed food items, such as beer and coffee, while the other two examine the potential of underutilized plants, such as burdock and willow, as sources of valuable compounds. Phenolic compounds are the main target in the case of brewer's spent grain, with p-coumaric acid and ferulic acid being the most common. Lipids are a possible target in the case of spent coffee grounds with palmitic (C16:0) and linoleic (C18:2) acid being the major fatty acids among those recovered. In the case of burdock, different targets are reported based on which part of the plant is used. Extracts rich in linoleic and oleic acids are expected from the seeds, while the roots extracts are rich in sugars, phenolic acids such as chlorogenic, caffeic, o-coumaric, syringic, cinnamic, gentisitic, etc. acids, and, interestingly, the high-value compound epicatechin gallate. Willow is well known for being rich in salicin, but picein, (+)-catechin, triandrin, glucose, and fructose are also obtained from the extracts. The study thoroughly analyzes different extraction methods, with a particular emphasis on cutting-edge green technologies. The goal is to promote the sustainable utilization of biowaste and support the green transition to a more environmentally conscious economy.
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Affiliation(s)
- Massimiliano Errico
- Faculty of Engineering, Department of Green Technology, University of Southern Denmark, 5230 Odense M, Denmark
| | - Jose A P Coelho
- Instituto Superior de Engenharia de Lisboa, Instituto Politécnico de Lisboa, Rua Conselheiro Emídio Navarro 1, 1959-007 Lisboa, Portugal
- Centro de Química Estrutural, Institute of Molecular Sciences, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
| | - Roumiana P Stateva
- Institute of Chemical Engineering, Bulgarian Academy of Science, 1113 Sofia, Bulgaria
| | - Knud V Christensen
- Faculty of Engineering, Department of Green Technology, University of Southern Denmark, 5230 Odense M, Denmark
| | - Rime Bahij
- Faculty of Engineering, Department of Green Technology, University of Southern Denmark, 5230 Odense M, Denmark
| | - Stefania Tronci
- Dipartimento di Ingegneria Meccanica, Chimica e dei Materiali, Università degli Studi di Cagliari, 09123 Cagliari, Italy
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17
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Becker D, Stegmüller S, Richling E. Characterization of brewer's spent grain extracts by tandem mass spectrometry and
HPLC‐DAD
: Ferulic acid dehydrodimers, phenolamides, and oxylipins. Food Sci Nutr 2022; 11:2298-2320. [PMID: 37181325 PMCID: PMC10171517 DOI: 10.1002/fsn3.3178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 11/25/2022] [Accepted: 11/29/2022] [Indexed: 12/24/2022] Open
Abstract
Brewer's spent grain (BSG) is a major by-product of the brewing industry which is generated in high amounts. In recent years, sustainable food production has become more and more important. BSG mainly used as cattle feed has gained high interest due to not only its valuable ingredients such as fiber and proteins but also secondary metabolites remaining in BSG after the brewing process and known for many biological effects. In the present study, various methods were applied, such as acetone extraction (A), alkaline hydrolysis followed by ethyl acetate extraction (HE), and acetone extraction of alkaline hydrolysis residue (HA). Compounds present in the respective bioactive extracts were characterized by mass spectrometry to identify the active compounds. Various hydroxycinnamic acid derivatives as well as oxylipins and some dicarboxylic acids, such as azelaic acid, were present in HE and HA extracts. In contrast, some catechins and phenolamides, such as numerous hordatines, as well as oxylipins and phospholipids were detected in A extracts. Quantification using HPLC-DAD revealed hordatine contents up to 172.2 ± 2.1 μg p-coumaric acid equivalents/mg extract. Hydroxycinnamic acid derivatives content accounted for up to 48% of the total extract (HE extracts) but only around 3% of the total HA extracts. In summary, all extracts contained secondary plant metabolites belonging to different classes, ranging from hydroxycinnamic acids to phenolamides, such as not only hordatines but also oxylipins, which were identified for the first time in BSG.
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Affiliation(s)
- Daniela Becker
- Department of Chemistry, Division of Food Chemistry and Toxicology Rheinland‐Pfälzische Technische Universität Kaiserslautern‐Landau Kaiserslautern Germany
| | - Simone Stegmüller
- Department of Chemistry, Division of Food Chemistry and Toxicology Rheinland‐Pfälzische Technische Universität Kaiserslautern‐Landau Kaiserslautern Germany
| | - Elke Richling
- Department of Chemistry, Division of Food Chemistry and Toxicology Rheinland‐Pfälzische Technische Universität Kaiserslautern‐Landau Kaiserslautern Germany
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18
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Thach NA. Investigation of the effects of extraction temperature and time on bioactive compounds content from garlic (Allium sativum L.) husk. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.1004281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Garlic (Allium sativum L.) has been used as a functional food and medicine in traditional prescriptions for centuries. The extract of garlic husks contains phytonutrients and antioxidant capacity, which can be applied in the food, nutraceutical, cosmetics, and pharmaceutical industries. However, garlic husks, a by-product of the food industry, are considered agricultural wastes. Hence, this research aims at evaluating the content of several compounds in the extract of garlic husks and determining the appropriate temperature and time for the extraction processing of bioactive compounds from garlic husks. In this research, garlic husk powder was extracted at different temperatures from 40 to 80oC during time durations of 30–120 min. This study found that the optimum temperature was from 60 to 70oC and the time duration was from 60 to 90 min for the extraction process. The optimal content of total polyphenols content of 8.93 ± 0.252 mg gallic acid equivalent/g, total flavonoids content of 0.028 ± 0.002 (mg quercetin equivalent/g), total thiosulfinates content of 9.73 ± 0.071 (μmol/g), and total anthocyanins content of 0.0047 ± 0.0001 (mg/g) of dried garlic husk. Based on the finding, the study suggests that garlic husk should be utilized as a potential source of natural antioxidants in garlic extract, a food supplement, that contains antioxidants to support the cardiovascular and immune systems+ and odorless garlic products.
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19
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Physicochemical Stability Enhancement of β-carotene-rich O/W Nanoemulsions using a New Natural Emulsifier Developed from Pistacia lentiscus Fruit Residue. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09766-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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20
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Lama-Muñoz A, Contreras MDM. Extraction Systems and Analytical Techniques for Food Phenolic Compounds: A Review. Foods 2022; 11:3671. [PMID: 36429261 PMCID: PMC9689915 DOI: 10.3390/foods11223671] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/06/2022] [Accepted: 11/12/2022] [Indexed: 11/18/2022] Open
Abstract
Phenolic compounds are highly valuable food components due to their potential utilisation as natural bioactive and antioxidant molecules for the food, cosmetic, chemical, and pharmaceutical industries. For this purpose, the development and optimisation of efficient extraction methods is crucial to obtain phenolic-rich extracts and, for some applications, free of interfering compounds. It should be accompanied with robust analytical tools that enable the standardisation of phenolic-rich extracts for industrial applications. New methodologies based on both novel extraction and/or analysis are also implemented to characterise and elucidate novel chemical structures and to face safety, pharmacology, and toxicity issues related to phenolic compounds at the molecular level. Moreover, in combination with multivariate analysis, the extraction and analysis of phenolic compounds offer tools for plant chemotyping, food traceability and marker selection in omics studies. Therefore, this study reviews extraction techniques applied to recover phenolic compounds from foods and agri-food by-products, including liquid-liquid extraction, solid-liquid extraction assisted by intensification technologies, solid-phase extraction, and combined methods. It also provides an overview of the characterisation techniques, including UV-Vis, infra-red, nuclear magnetic resonance, mass spectrometry and others used in minor applications such as Raman spectroscopy and ion mobility spectrometry, coupled or not to chromatography. Overall, a wide range of methodologies are now available, which can be applied individually and combined to provide complementary results in the roadmap around the study of phenolic compounds.
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Affiliation(s)
- Antonio Lama-Muñoz
- Departamento de Cristalografía, Mineralogía y Química Agrícola, Universidad de Sevilla, C/Profesor García González, 1, 41012 Sevilla, Spain
| | - María del Mar Contreras
- Department of Chemical, Environmental and Materials Engineering, Centre for Advanced Studies in Earth Sciences, Energy and Environment (CEACTEMA), Universidad de Jaén, Campus Las Lagunillas, s/n, 23071 Jaén, Spain
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21
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Emmanuel JK, Nganyira PD, Shao GN. Evaluating the potential applications of brewers' spent grain in biogas generation, food and biotechnology industry: A review. Heliyon 2022; 8:e11140. [PMCID: PMC9626929 DOI: 10.1016/j.heliyon.2022.e11140] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 07/22/2022] [Accepted: 10/13/2022] [Indexed: 11/06/2022] Open
Abstract
Breweries, as the major users of fossil fuels, are constantly under economic and environmental pressure to minimize energy consumption and residual management costs. Biogas generation from brewing wastes is a realistic solution for significantly reducing fossil fuel use. Brewers' spent grain (BSG) forms about eighty per cent of the total wastes from a brewing plant. BSG has a high cellulose and non-cellulosic polysaccharides content which makes it potential for biogas production. This paper reviews the potential applications of BSG as an alternative substrate for production of biogas and the recent achievements which have been attained in anaerobic digestion (AD) technology. The usability of BSG in diverse technologies including production of animal and human food and as a medium for growing microorganisms and enzymes is reviewed. The chemical processes involved in producing biogas from BSG are discussed.
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22
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Oztuna Taner O, Ekici L, Akyuz L. CMC-based edible coating composite films from Brewer's spent grain waste: a novel approach for the fresh strawberry package. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04490-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Chelliah R, Park SJ, Oh S, Lee E, Daliri EBM, Elahi F, Park CR, Sultan G, Madar IH, Oh DH. Unveiling the potentials of bioactive oligosaccharide1-kestose (GF2) from Musa paradisiaca Linn peel with an anxiolytic effect based on gut microbiota modulation in stressed mice model. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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24
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Postprandial Glycemic and Insulinemic Response by a Brewer’s Spent Grain Extract-Based Food Supplement in Subjects with Slightly Impaired Glucose Tolerance: A Monocentric, Randomized, Cross-Over, Double-Blind, Placebo-Controlled Clinical Trial. Nutrients 2022; 14:nu14193916. [PMID: 36235569 PMCID: PMC9572698 DOI: 10.3390/nu14193916] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 09/13/2022] [Accepted: 09/15/2022] [Indexed: 11/24/2022] Open
Abstract
Dietary fiber exerts beneficial effects on human health reducing the risk factors of metabolic related diseases such as hyperglycemia, insulin resistance, and hypercholesterolemia. The aim of this study is to demonstrate the efficacy of a food supplement based on brewer’s spent grain (BSG) extract in the reduction of postprandial glycemia and insulinemia in normoglycemic subjects. BSG was chemically characterized, revealing the presence of resistant starch (14.64 g/100 g), arabinoxylans (7.50 g/100 g), β-glucans (1.92 g/100 g) and other soluble fibers (6.43 g/100 g), and bioaccessible ferulic acid (91.3 mg/100 g). For the clinical study, 40 normoglycemic subjects were randomized into two groups, 1 and 2 (n = 20), for a cross-over clinical design and received either BSG extract-based food supplement or placebo. Postprandial blood glucose values were significantly lower than corresponding values in the placebo group after 90 and 120 min, while at the baseline and in the first 60 min, the two glycemic curves overlapped substantially. This improved clinical outcome was corroborated by significant reductions in postprandial insulinemia. None of the subjects reported adverse effects. This study showed that the tested BSG extract-based food supplement improves glucose metabolism and insulinemic response in normoglycemic subjects with at most a mild insulin resistance.
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25
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Fendri LB, Chaari F, Kallel F, Koubaa M, Zouari-Ellouzi S, Kacem I, Chaabouni SE, Ghribi-Aydi D. Antioxidant and antimicrobial activities of polyphenols extracted from pea and broad bean pods wastes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01547-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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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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Fadil M, Lebrazi S, Aboulghazi A, Guaouguaou FE, Rais C, Slimani C, Es-safi NE. Multi-response optimization of extraction yield, total phenols-flavonoids contents, and antioxidant activity of extracts from moroccan Lavandula stoechas leaves: Predictive modeling using simplex-centroid design. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Antibacterial activity and cytotoxicity of sequentially extracted medicinal plant Blumea balsamifera Lin. (DC). BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Suárez SE, Sun H, Mu T, Añón MC. Bacterial characterization of fermented sweet potato leaves by high‐throughput sequencing and their impact on the nutritional and bioactive composition. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Santiago Emmanuel Suárez
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) Facultad de Ciencias Exactas, Universidad Nacional de La Plata. CCT, La Plata, CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas). CIC (Comisión de Investigaciones Científicas de la Provincia de Buenos Aires) La Plata Argentina
| | - Hongnan Sun
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Taihua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - María Cristina Añón
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) Facultad de Ciencias Exactas, Universidad Nacional de La Plata. CCT, La Plata, CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas). CIC (Comisión de Investigaciones Científicas de la Provincia de Buenos Aires) La Plata Argentina
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Milew K, Manke S, Grimm S, Haseneder R, Herdegen V, Braeuer AS. Application, characterisation and economic assessment of brewers’ spent grain and liquor. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Kerstin Milew
- Institute of Thermal‐, Environmental‐ and Resources’ Process Engineering TU Bergakademie Freiberg Leipziger Straße 28 09599 Freiberg Germany
| | - Sophie Manke
- Institute of Bioscience TU Bergakademie Freiberg Leipziger Straße 29 09599 Freiberg Germany
| | - Sandra Grimm
- Institute of Bioscience TU Bergakademie Freiberg Leipziger Straße 29 09599 Freiberg Germany
| | - Roland Haseneder
- Institute of Thermal‐, Environmental‐ and Resources’ Process Engineering TU Bergakademie Freiberg Leipziger Straße 28 09599 Freiberg Germany
| | - Volker Herdegen
- Institute of Thermal‐, Environmental‐ and Resources’ Process Engineering TU Bergakademie Freiberg Leipziger Straße 28 09599 Freiberg Germany
| | - Andreas S. Braeuer
- Institute of Thermal‐, Environmental‐ and Resources’ Process Engineering TU Bergakademie Freiberg Leipziger Straße 28 09599 Freiberg Germany
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Lech M, Labus K. The methods of brewers’ spent grain treatment towards the recovery of valuable ingredients contained therein and comprehensive management of its residues. Chem Eng Res Des 2022. [DOI: 10.1016/j.cherd.2022.05.032] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Zeko-Pivač A, Tišma M, Žnidaršič-Plazl P, Kulisic B, Sakellaris G, Hao J, Planinić M. The Potential of Brewer’s Spent Grain in the Circular Bioeconomy: State of the Art and Future Perspectives. Front Bioeng Biotechnol 2022; 10:870744. [PMID: 35782493 PMCID: PMC9247607 DOI: 10.3389/fbioe.2022.870744] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Accepted: 05/17/2022] [Indexed: 12/30/2022] Open
Abstract
Brewer’s spent grain (BSG) accounts for approximately 85% of the total mass of solid by-products in the brewing industry and represents an important secondary raw material of future biorefineries. Currently, the main application of BSG is limited to the feed and food industry. There is a strong need to develop sustainable pretreatment and fractionation processes to obtain BSG hydrolysates that enable efficient biotransformation into biofuels, biomaterials, or biochemicals. This paper aims to provide a comprehensive insight into the availability of BSG, chemical properties, and current and potential applications juxtaposed with the existing and emerging markets of the pyramid of bio-based products in the context of sustainable and circular bioeconomy. An economic evaluation of BSG for the production of highly valuable products is presented in the context of sustainable and circular bioeconomy targeting the market of Central and Eastern European countries (BIOEAST region).
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Affiliation(s)
- Anđela Zeko-Pivač
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Marina Tišma
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
- *Correspondence: Marina Tišma,
| | - Polona Žnidaršič-Plazl
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Ljubljana, Slovenia
| | | | | | - Jian Hao
- Lab of Biorefinery, Shanghai Advanced Research Institute, Chinese Academy of Sciences, Pudong, China
| | - Mirela Planinić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
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Naibaho J, Wojdyło A, Korzeniowska M, Laaksonen O, Föste M, Kütt ML, Yang B. Antioxidant activities and polyphenolic identification by UPLC-MS/MS of autoclaved brewers’ spent grain. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113612] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Arabinoxylans Release from Brewers’ Spent Grain Using Extrusion and Solid-State Fermentation with Fusarium oxysporum and the Antioxidant Capacity of the Extracts. Foods 2022; 11:foods11101415. [PMID: 35626985 PMCID: PMC9140831 DOI: 10.3390/foods11101415] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 05/04/2022] [Accepted: 05/09/2022] [Indexed: 01/27/2023] Open
Abstract
Brewers’ spent grain (BSG) is the most abundant byproduct generated from the beer-brewing process. BSG is a material rich in hemicellulose, composed of arabinoxylans (AX). However, the high crosslinking of this material causes low availability of AX, for which it is necessary to apply different treatments. The objective of this research is to increase the release of arabinoxylans through solid-state fermentation with Fusarium oxysporum f. sp. lycopersici using extruded brewery spent grain. First, the BSG is subjected to two types of physical treatments: extrusion at 20% moisture, 200 rpm and 50 °C (BSGe), and blade milling (BSGm). The chemical composition is determined for each sample (BSG, BSGe and BSGm). Subsequently, the solid-state fermentation process (SSF) is carried out on each sample. The fermentation kinetics at 30 °C are monitored for 7 days. Once the SSF concludes, AX are extracted, and the purity of AX is determined by the phloroglucinol colorimetric assay. Finally, the total phenolic compounds, phenolic acids and antioxidant capacity by DPPH are quantified. No significant differences (p ≥ 0.05) in the protein, lipid, ash or total dietary fiber contents are found among the samples. No significant difference (p ≥ 0.05) in the content of soluble fiber is found, although BSGe and BSGm have higher values than BSG. On the other hand, the yields of soluble AX exhibit significant differences (p ≤ 0.05) among nonfermented samples (BSG, 0.03%; BSGm, 0.53%; BSGe, 0.70%) and with SSF (BSG, 2.95%; BSGm, 6.24%; and BSGe, 9.58%). In addition, the contents of free phenolic compounds and free phenolic acids and the percent inhibition of free extracts by 2,2-diphenyl-1-picrylhydrazyl (DPPH) differ significantly (p ≤ 0.05) between samples subjected to SSF and nonfermented samples. Therefore, extrusion and SSF treatment increase AX release from BSG as well as the antioxidant capacity of the extracts.
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Merten D, Erman L, Marabelli GP, Leners B, Ney Y, Nasim MJ, Jacob C, Tchoumtchoua J, Cajot S, Bohn T. Potential health effects of brewers' spent grain as a functional food ingredient assessed by markers of oxidative stress and inflammation following gastro-intestinal digestion and in a cell model of the small intestine. Food Funct 2022; 13:5327-5342. [PMID: 35446320 DOI: 10.1039/d1fo03090f] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Brewer's spent grains (BSG) are a by-product of the beer-brewing industry, often employed as animal feeding stuffs. With BSG being rich not only in proteins, lipids, and dietary fiber but also in certain phytochemicals, it constitutes a potentially valuable food source that could be employed as a functional food, e.g. against chronic inflammatory diseases. Several types of bread were prepared with various amounts of BSG as flour replacement (0, 10, 20, 40, 60, 80 and 100%), either employing wet BSG or dried BSG after pressing. Total phenolics, flavonoids, insoluble dietary fiber, as well as antioxidant capacity (FRAP, ABTS) were measured in the bread, before and after simulated gastro-intestinal digestion. Furthermore, we investigated digested BSG and bread-containing BSG for their capability to alter oxidative stress (Nrf2, malondialdehyde) and inflammation (IL-6, IL-8, NO, and PGE2) in a Caco-2 cell culture model of the small intestine. Incorporation of BSG significantly and dose-dependently enhanced the amount of dietary fiber in the product, as well as total phenolics, flavonoids, and antioxidant capacity, by over 10-fold, 3-fold, 4-fold and 5-fold, respectively, when replacing all of the flour with BSG. This pattern remained after in vitro digestion. However, digesta failed to show significant antioxidant or anti-inflammatory effects on the biomarkers observed in the cell model. Consuming 150 g of such a BSG-bread (wet based) would supply the proposed RDA of 25 g d-1 dietary fiber and could be a healthy product valorizing BSG.
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Affiliation(s)
- Diane Merten
- Luxembourg Institute of Health, Department of Precision Health, Nutrition and Health Research Group, 1 A-B, rue Thomas Edison, L-1445 Strassen, Luxembourg.
| | - Lara Erman
- Luxembourg Institute of Health, Department of Precision Health, Nutrition and Health Research Group, 1 A-B, rue Thomas Edison, L-1445 Strassen, Luxembourg.
| | | | - Bernadette Leners
- Luxembourg Institute of Health, Department of Precision Health, Nutrition and Health Research Group, 1 A-B, rue Thomas Edison, L-1445 Strassen, Luxembourg.
| | - Yannick Ney
- Division of Bioorganic Chemistry, School of Pharmacy, University of Saarland, 66123 Saarbruecken, Germany
| | - Muhammad Jawad Nasim
- Division of Bioorganic Chemistry, School of Pharmacy, University of Saarland, 66123 Saarbruecken, Germany
| | - Claus Jacob
- Division of Bioorganic Chemistry, School of Pharmacy, University of Saarland, 66123 Saarbruecken, Germany
| | - Job Tchoumtchoua
- CELABOR, Biomass Valorisation Platform - Extraction Department, Avenue du Parc 38, 4650 Herve, Belgium
| | - Sébastien Cajot
- CELABOR, Biomass Valorisation Platform - Extraction Department, Avenue du Parc 38, 4650 Herve, Belgium
| | - Torsten Bohn
- Luxembourg Institute of Health, Department of Precision Health, Nutrition and Health Research Group, 1 A-B, rue Thomas Edison, L-1445 Strassen, Luxembourg.
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Extracts of Eucalyptus alba Promote Diabetic Wound Healing by Inhibiting α-Glucosidase and Stimulating Cell Proliferation. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2022; 2022:4953105. [PMID: 35463094 PMCID: PMC9033357 DOI: 10.1155/2022/4953105] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/18/2022] [Accepted: 03/31/2022] [Indexed: 12/15/2022]
Abstract
Treatment of diabetic wounds has always been a challenge for primary and acute health care. Eucalyptus alba has been reported to be used for the treatment of wounds and oxidative stress. Effects of using different temperatures and solvents for the extraction of Eucalyptus alba leaves were investigated in terms of diabetic wound healing activity. Leaves of E. alba were dried at 10°C, 30°C, 50°C, and 100°C, and dissolved in ethanol, methanol, and acetone to obtain a total of 12 extracts. All the extracts have remarkable antidiabetic, antioxidant, and cell proliferation activities. Among the tested extracts, highest activities were observed with leaves dried at 10°C and 30°C, whereas drying at 100°C resulted in the lowest activities. Ethanol-based extracts exhibited significantly increased cell proliferation compared with methanol- and acetone-based extract. The present study suggests that leaves of E. alba should be dried at temperature not more than 30°C and extracted in ethanol for optimum results. However, further studies should focus on the identification of specific bioactive compounds in E. alba leaves.
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Upcycling of brewers' spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties. Food Chem X 2022; 13:100184. [PMID: 34917931 PMCID: PMC8666519 DOI: 10.1016/j.fochx.2021.100184] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 12/06/2021] [Accepted: 12/06/2021] [Indexed: 11/23/2022] Open
Abstract
Brewers’ spent grains (BSG) were fermented by a food-grade fungi. Proteins and its hydrolysates were extracted using an ethanolic-alkali mixture. Fermented BSG protein hydrolysates showed better functional properties. The protein hydrolysates showed antioxidative and non-cytotoxic effects. Application of the protein hydrolysates as a plant-based emulsifier was promising.
Brewers’ spent grains (BSG) were fermented with Rhizopus oligosporus and up to 15% of original protein was hydrolysed. Fermented BSG was then subjected to an ethanolic-alkali extraction and isolated fractions contained 61–66% protein. An evaluation of functional properties suggested that fermented extracts presented superior emulsifying abilities (15–34 m2/g of activity and 16–42 min of stability), foaming properties (16–30% capacity and 7–14% stability), and water/oil binding capacities (0.41 g/g and 0.24 g/g, respectively). They also showed significantly higher ABTS inhibition and stronger reducing power than unfermented ones, indicating that fermented BSG protein extract had greater antioxidant activities. No cytotoxic effect was detected in the range of 2–10 mg/mL. When applied in a mayonnaise formulation, fermented hydrolysates demonstrated better emulsion stability in terms of creaming, microstructure and viscosity. Thus, fermented BSG protein is a potential plant-based emulsifier for food, pharmaceutical and cosmetic applications.
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Bonilla-Loaiza AM, Váquiro-Herrera HA, Solanilla-Duque JF. Physicochemical and bioactive properties of avocado ( Persea americana Mill. cv. Lorena). INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Chemical compounds are of great importance in the food, cosmetic and pharmaceutical industries. Nutritional components, the presence of secondary metabolites with antioxidant and antimicrobial activity, and physicochemical properties of pulp, seed and peel of Lorena avocado cultivars were studied. Antioxidant activity was evaluated by ABTS, DPPH and lipid peroxidation in pulp, seed and peel. 26 extracts was evaluated. The results confirmed that the fruit parts stabilize free radicals and inhibit lipid oxidation processes, with the highest values in seed and peel, due to their content of flavonoids, o-diphenols and phenols. The results of phytochemical screening, antioxidant capacity and antimicrobial activity, showed significant bioprospective advantage for the presence of flavonoids, condensed tannins and total phenols in the seed, peel and pulp of Lorena avocado cultivars. Avocado fruits are rich in bioactive compounds that can be used in functional food applications.
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Affiliation(s)
- Adriana Marcela Bonilla-Loaiza
- Grupo de Investigación Centro de Desarrollo Agroindustrial del Tolima (CEDAGRITOL), Facultad Ingeniería Agronómica , Universidad del Tolima , Ibagué , Colombia
| | - Henry Alexander Váquiro-Herrera
- Grupo de Investigación Centro de Desarrollo Agroindustrial del Tolima (CEDAGRITOL), Facultad Ingeniería Agronómica , Universidad del Tolima , Ibagué , Colombia
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Optimization of Phenolic Compound Extraction from Brewers’ Spent Grain Using Ultrasound Technologies Coupled with Response Surface Methodology. SUSTAINABILITY 2022. [DOI: 10.3390/su14063309] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Brewers’ spent grain (BSG) is the main solid by-product from the brewery industry, rich in valuable nutrients and bioactive compounds. The aim of this study was to valorize this by-product, recovering phenolic compounds from BSG using ultrasound-assisted extraction (UAE) and chemometric techniques, such as the response surface methodology (RSM). Therefore, UAE process parameters (temperature and time) and solvent composition (ethanol aqueous mixtures) were optimized using a three-level Box–Behnken design, in order to carry out the maximum yield in phenols. Then, the extract obtained under optimal conditions was characterized for the total phenolic content and antioxidant capacity (2,20-azino-bis(3-ethylbenothiazoline-6-sulphonic acid, ABTS, and 2,2-diphenyl-1-picrylhydrazyl, DPPH), and individual phenolic compounds were identified using HPLC-DAD. The results show the highest level of total soluble phenolic content (4.1 ± 0.1 mg GAE/g d.w.) at 80 °C, 50 min and 65:35% ethanol:water, with a high goodness of fit between experimental and predicted values (R2 = 0.987), and a high antioxidant potential (DPPH: 0.42 ± 0.01 mg TE eq/g d.w.; ABTS: 5.82 ± 0.04 mg TE eq/g d.w.). A comparison between the classic extraction techniques and the UAE with the same solvent showed an increase of 156% in the phenol yield. The characterization of phenolic profile revealed that ferulic acid (1.5 ± 0.2 mg/L), vanillic acid (0.78 ± 0.18 mg/L) and p-coumaric acid (0.12 ± 0.03 mg/L) were the prevalent ones. UAE coupled with RSM was a useful tool to inexpensively and quickly recover bioactive phenolic compounds from BSG, which can be used in the food, pharmaceutical or cosmetic industries.
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Yankov D. Fermentative Lactic Acid Production From Lignocellulosic Feedstocks: From Source to Purified Product. Front Chem 2022; 10:823005. [PMID: 35308791 PMCID: PMC8931288 DOI: 10.3389/fchem.2022.823005] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Accepted: 01/21/2022] [Indexed: 01/10/2023] Open
Abstract
The second (lignocellulosic biomass and industrial wastes) and third (algal biomass) generation feedstocks gained substantial interest as a source of various value-added chemicals, produced by fermentation. Lactic acid is a valuable platform chemical with both traditional and newer applications in many industries. The successful fractionation, separation, and hydrolysis of lignocellulosic biomass result in sugars' rich raw material for lactic acid fermentation. This review paper aims to summarize the investigations and progress in the last 5 years in lactic acid production from inexpensive and renewable resources. Different aspects are discussed-the type of raw materials, pretreatment and detoxification methods, lactic acid-producers (bacteria, fungi, and yeasts), use of genetically manipulated microorganisms, separation techniques, different approaches of process organization, as well as main challenges, and possible solutions for process optimization.
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Affiliation(s)
- Dragomir Yankov
- Chemical and Biochemical Reactors Laboratory, Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria
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Hapsari S, Yohed I, Kristianita RA, Jadid N, Aparamarta HW, Gunawan S. Phenolic and flavonoid compounds extraction from Calophyllum inophyllum leaves. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2021.103666] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
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Rifna E, Dwivedi M. Effect of pulsed ultrasound assisted extraction and aqueous acetone mixture on total hydrolysable tannins from pomegranate peel. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101496] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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Mailaram S, Narisetty V, Ranade VV, Kumar V, Maity SK. Techno-Economic Analysis for the Production of 2,3-Butanediol from Brewers’ Spent Grain Using Pinch Technology. Ind Eng Chem Res 2022. [DOI: 10.1021/acs.iecr.1c04410] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Swarnalatha Mailaram
- Department of Chemical Engineering, Indian Institute of Technology Hyderabad, Kandi, Sangareddy 502284, Telangana, India
| | - Vivek Narisetty
- School of Water, Energy and Environment, Cranfield University, Cranfield MK43 0AL, U.K
| | - Vivek V. Ranade
- School of Chemistry and Chemical Engineering, Queen’s University Belfast, David Keir Building, Stranmillis Road, Belfast BT9 5AG, Northern Ireland, U.K
| | - Vinod Kumar
- School of Water, Energy and Environment, Cranfield University, Cranfield MK43 0AL, U.K
- Department of Chemical Engineering, Indian Institute of Technology Delhi, Hauz Khas 110016 New Delhi, India
| | - Sunil K. Maity
- Department of Chemical Engineering, Indian Institute of Technology Hyderabad, Kandi, Sangareddy 502284, Telangana, India
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Ferreira-Santos P, Duca AB, Genisheva Z, Silva BN, De Biasio F, Botelho C, Rocha CMR, Gorgoglione D, Teixeira JA. Extracts From Red Eggplant: Impact of Ohmic Heating and Different Extraction Solvents on the Chemical Profile and Bioactivity. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.804004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
Eggplants contain a multitude of biocompounds with nutritional and/or biological activities. The objective of this work was to study the nutritional, chemical and bioactive value of red eggplant from Rotonda, Italy. Ohmic heating (OH) was compared to conventional heating, as different solvents were used (water, ethanol 30, 50, and 90% and methanol) for biocompounds extraction. Extracts were evaluated for their total phenolic compounds, antioxidant and antibacterial activities, and its toxicity was assessed in cells, L929 and Caco-2. The nutritional characterization of Rotonda's eggplant demonstrated that it is rich in carbohydrates (65%), fiber (12.5%), proteins (13%), lipids (7.6%) and minerals. Potassium is the mineral with the highest concentration in the red eggplant (27.24 mg/g). Phenolic composition of the obtained extracts was dependent on the extraction method, as well as on the solvent. The use of OH method increased the extraction of biocompounds, especially when using 50% of ethanol as solvent. The main phenolic compounds found in the extracts of this eggplant variety were ellagic acid, p-coumaricic acid, epicatechin, narginin, taxifolin and kaempferol. Antioxidant activity was positively correlated with the total amounts of phenolics. Red Eggplant extracts showed activity against Gram-negative bacteria (E. coli and S. enterica), however, they did not demonstrate activity against Gram-positive bacteria. The extracts obtained did not show cytotoxic effects in fibroblast and colorectal studied cells. Ohmic heating is a sustainable technology that increases the extraction yield of biocompounds, with reduced energy consumption and the resulting extracts show low toxicity and high biological activity.
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Plaza PE, Coca M, Lucas Yagüe S, Fernández‐Delgado M, López‐Linares JC, García‐Cubero MT. Exploring the use of high solid loadings in enzymatic hydrolysis to improve biobutanol production from brewers' spent grains. CAN J CHEM ENG 2021. [DOI: 10.1002/cjce.24150] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Pedro E. Plaza
- Institute of Sustainable Processes/Department of Chemical Engineering and Environmental Technology University of Valladolid Valladolid Spain
| | - Mónica Coca
- Institute of Sustainable Processes/Department of Chemical Engineering and Environmental Technology University of Valladolid Valladolid Spain
| | - Susana Lucas Yagüe
- Institute of Sustainable Processes/Department of Chemical Engineering and Environmental Technology University of Valladolid Valladolid Spain
| | - Marina Fernández‐Delgado
- Institute of Sustainable Processes/Department of Chemical Engineering and Environmental Technology University of Valladolid Valladolid Spain
| | - Juan C. López‐Linares
- Institute of Sustainable Processes/Department of Chemical Engineering and Environmental Technology University of Valladolid Valladolid Spain
| | - María T. García‐Cubero
- Institute of Sustainable Processes/Department of Chemical Engineering and Environmental Technology University of Valladolid Valladolid Spain
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Martínez-Encinas EG, Carvajal-Millán E, Calderón de la Barca AM, Rascón-Chu A, Martínez-Porchas M, Márquez-Escalante JA, Islas-Rubio AR. Extraction and characterization of arabinoxylans obtained from nixtamalized brewers' spent grains. FOOD SCI TECHNOL INT 2021; 29:40-49. [PMID: 34816761 DOI: 10.1177/10820132211060609] [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: 11/17/2022]
Abstract
The processes to obtain value-added products from brewers' spent grain, a contaminant industrial waste, require alkaline non-ecofriendly pre-treatments. The arabinoxylans from brewers' spent grain were extracted by nixtamalization evaluating the extraction procedure, antioxidant capacity and molecular characteristics. The best arabinoxylans yields were those extracted with CaO at 100°C and 25°C (6.43% and 3.37%, respectively). The antioxidant capacity by 2,2-diphenyl-1-picrylhydrazyl assay of the arabinoxylans after thermal treatment and additional arabinoxylans after thermal treatment proteolysis were 434 and 118 mg TE/g, while by 2,20'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt assay the value was similar (380 μmol TE/g). The intrinsic viscosities and viscosimetric molecular weights were 69 mL/g and 13 kDa for arabinoxylans after thermal treatment, and 15 mL/g and 1.6 kDa for arabinoxylans after thermal treatment proteolysis, respectively. The protein and lignin contents were 3.1% and 6.4% for arabinoxylans after thermal treatment and, 0.9% and 4.6% for arabinoxylans after thermal treatment proteolysis, while their arabinose: xylose ratios were 0.39 and 0.36, with ferulic acid contents of 0.63 and 0.14 mg/g, respectively. Both products of arabinoxylans were molecularly identical by Fourier transform infra-red. Although the purity of the extracted arabinoxylans was improved with proteolysis, their intrinsic viscosity and viscosimetric molecular weight were affected. The extraction of arabinoxylans from brewers' spent grain by CaO nixtamalization alone or after additional proteolysis was successful to obtain purity and good antioxidant capacity.
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Raimundini Aranha AC, de Matos Jorge LM, Nardino DA, Casagrande Sipoli C, Suzuki RM, Dusman Tonin LT, Oliveira Defendi R. Modelling of bioactive components extraction from corn seeds. Chem Eng Res Des 2021. [DOI: 10.1016/j.cherd.2021.09.021] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Fabrication and characterization of curcumin-loaded nanoparticles using protein from brewers’ spent grain. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111992] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Herbst G, Hamerski F, Errico M, L. Corazza M. Pressurized liquid extraction of brewer’s spent grain: Kinetics and crude extracts characterization. J IND ENG CHEM 2021. [DOI: 10.1016/j.jiec.2021.07.020] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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