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Kumar H, Dhanjal DS, Guleria S, Nepovimova E, Sethi N, Dhalaria R, Kuca K. Hepatoprotective effects of fruits pulp, seed, and peel against chemical-induced toxicity: Insights from in vivo studies. Food Chem Toxicol 2024; 189:114742. [PMID: 38754807 DOI: 10.1016/j.fct.2024.114742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2024] [Revised: 05/11/2024] [Accepted: 05/13/2024] [Indexed: 05/18/2024]
Abstract
The liver is a vital organ in human physiology positioned in the upper right quadrant of the peritoneal cavity, which plats a critical role in metabolic processes, detoxification of various substances and overall homeostasis. Along with these critical functions, hepatic diseases impose as significant global health threat. Liver illness is the cause of two million fatalities every year, or 4% of all deaths. Traditionally, healthcare providers have prescribed antibacterial and antiviral medications to address liver illness. Nephrotoxicity is a frequently observed negative reaction to drugs, with the majority of such events happening in individuals who have advanced cirrhosis. Thus, recognizing this gap, there is a dire need of exploration of pharmaceutical alterative for hepatic diseases, with special focus on their efficacy and reduced toxicity. Fruits have long been known to therapeutic impact on human health, thus exploration of fruits components namely pulp, seeds and peels containing phytochemicals have emerged as a promising avenue for hepatoprotective interventions. Thus, review comprehends the information about worldwide burden of chemical induced toxicity and injuries as well as highlight the on-going challenges in hepatic disease management. It also shed light on the valuable contributions fruit parts and their phytocompounds obtained from different components of fruits. Fruit pulp, especially when rich in flavonoids, has demonstrated significant potential in animal model studies. It has been observed to enhance the activity of antioxidant enzymes and reduce the expression of pro-inflammatory markers. The methanolic and ethanolic extracts have demonstrated the most favorable outcomes. Further, this review also discusses about the safety assessments of fruits extracts for their utilization as hepatoprotective agents.
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Affiliation(s)
- Harsh Kumar
- Centre of Advanced Technologies, Faculty of Science, University of Hradec Kralove, Rokitanskeho 62, 50003, Hradec Kralove, Czech Republic
| | - Daljeet Singh Dhanjal
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Shivani Guleria
- Department of Biotechnology, TIFAC-Centre of Relevance and Excellence in Agro and Industrial Biotechnology (CORE), Thapar Institute of Engineering and Technology, Patiala, 147001, India.
| | - Eugenie Nepovimova
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003, Hradec Kralove, Czech Republic
| | - Nidhi Sethi
- Department of Pharmaceutical Sciences, Guru Nanak Dev University, Amritsar, 143005, India
| | - Rajni Dhalaria
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, 173229, India.
| | - Kamil Kuca
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003, Hradec Kralove, Czech Republic.
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Gomez-Molina M, Albaladejo-Marico L, Yepes-Molina L, Nicolas-Espinosa J, Navarro-León E, Garcia-Ibañez P, Carvajal M. Exploring Phenolic Compounds in Crop By-Products for Cosmetic Efficacy. Int J Mol Sci 2024; 25:5884. [PMID: 38892070 PMCID: PMC11172794 DOI: 10.3390/ijms25115884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 05/14/2024] [Accepted: 05/23/2024] [Indexed: 06/21/2024] Open
Abstract
Phenolic compounds represent a group of secondary metabolites that serve essential functions in plants. Beyond their positive impact on plants, these phenolic metabolites, often referred to as polyphenols, possess a range of biological properties that can promote skin health. Scientific research indicates that topically using phenolics derived from plants can be advantageous, but their activity and stability highly depend on storage of the source material and the extraction method. These compounds have the ability to relieve symptoms and hinder the progression of different skin diseases. Because they come from natural sources and have minimal toxicity, phenolic compounds show potential in addressing the causes and effects of skin aging, skin diseases, and various types of skin damage, such as wounds and burns. Hence, this review provides extensive information on the particular crops from which by-product phenolic compounds can be sourced, also emphasizing the need to conduct research according to proper plant material storage practices and the choice of the best extracting method, along with an examination of their specific functions and the mechanisms by which they act to protect skin.
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Affiliation(s)
- Maria Gomez-Molina
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
| | - Lorena Albaladejo-Marico
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
| | - Lucia Yepes-Molina
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
| | - Juan Nicolas-Espinosa
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
| | - Eloy Navarro-León
- Department of Plant Physiology, Faculty of Sciences, University of Granada, E-18071 Granada, Spain;
| | - Paula Garcia-Ibañez
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
| | - Micaela Carvajal
- Aquaporins Group, Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo—25, E-30100 Murcia, Spain; (M.G.-M.); (L.A.-M.); (L.Y.-M.); (J.N.-E.); (P.G.-I.)
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Ogo O, Hembafan N, Amokaha R, Jeremiah O, Inalegwu B. Characterization and antioxidant activity of peel extracts from three varieties of citrus sinensis. Heliyon 2024; 10:e28456. [PMID: 38560209 PMCID: PMC10981099 DOI: 10.1016/j.heliyon.2024.e28456] [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: 12/06/2023] [Revised: 03/18/2024] [Accepted: 03/19/2024] [Indexed: 04/04/2024] Open
Abstract
High volume of postharvest materials including peels from citrus fruits is periodically generated, which contributes to environmental pollution. Investigating the chemical composition cum antioxidant property of these 'wastes' would be instructive in achieving value addition in the food and pharmaceutical value chain. On this premise, this study carried out phytochemical screening and antioxidant activity of three (3) commonly cultivated citrus varieties namely Citrus sinensis 'valencia', Citrus sinensis 'washinton' and Citrus sinensis 'thompson navel'. The peels were extracted using ethanol and hexane in a Soxhlet extractor and thereafter subjected to phytochemical and Gas Chromatography/Mass Spectrometry (GC/MS) analyses, ferric ion reducing antioxidant power (FRAP), hydrogen peroxide scavenging and cupric ion reducing antioxidant capacity (CUPRAC) assays to evaluate their antioxidant potentials. Results show that Citrus sinensis peel extracts contain alkaloids, flavonoids, phenols, phytosterols, diterpenes, tannins and glycosides. GC/MS analysis identified about 48 compounds in each extract; with the predominant bioactive compounds being limonene (16.5%), ascorbic acid (17.7%), stearic acid (26.3%), linalool (4.7%), linoleic acid (16.18%), palmitic acid (15.23%), pentadecyclic acid (1.1%). Ethanol and hexane extracts of Valencia exhibited higher FRAP (9.09 ± 0.13) and CUPRAC (2.04 ± 0.06) values while the ethanol extract of Ibadan sweet demonstrated greater hydrogen peroxide scavenging activity (1.39 ± 0.00). Citrus peels are rich in bioactive compounds with excellent antioxidant activity and may serve as potential sources of natural antioxidants for food products or pharmaceutical formulations.
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Affiliation(s)
- Ogo Ogo
- Department of Biochemistry, Benue State University, Makurdi, Nigeria
- Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria
| | - Ngutor Hembafan
- Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria
| | - Raphael Amokaha
- Department of Biochemistry, Benue State University, Makurdi, Nigeria
| | - Oloche Jeremiah
- Department of Pharmacology & Therapeutics, Benue State University, Nigeria
| | - Bawa Inalegwu
- Department of Biochemistry, Federal University of Health Science, Otukpo, Nigeria
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Chen A, Han Z, Xie X, Song C, Zhang X, Zhao Y. Co-composting sugar-containing waste with chicken manure-A new approach to carbon sequestration. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2024; 356:120609. [PMID: 38498961 DOI: 10.1016/j.jenvman.2024.120609] [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: 11/09/2023] [Revised: 02/18/2024] [Accepted: 03/10/2024] [Indexed: 03/20/2024]
Abstract
Improving resource use is a pressing research issue because of the huge potential organic waste market. Composting is a recycling technique, treatment to achieve the dual effect of resource recovery and zero waste. Waste composition varies: for example, chicken manure is rich in protein, straw contains wood fibres, fruit and vegetables contain sugar, and food waste contains starch. When considering combining waste streams for composting, it is important to ask if this approach can reduce overall composting costs while achieving a more concentrated result. Chicken manure, in particular, presents a unique challenge. This is due to its high protein content. The lack of precursor sugars for glucosamine condensation in chicken manure results in lower humus content in the final compost than other composting methods. To address this, we conducted experiments to investigate whether adding sugary fruits and vegetables to a chicken manure composting system would improve compost quality. To improve experimental results, we used sucrose and maltose instead of fruit and vegetable waste. Sugars added to chicken manure composting resulted in a significant increase in humic substance (HS) content, with improvements of 9.0% and 17.4%, respectively, compared to the control. Sucrose and maltose have a similar effect on the formation of humic substances. These results demonstrate the feasibility of composting fruit and vegetable waste with chicken manure, providing a theoretical basis for future composting experiments.
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Affiliation(s)
- Anqi Chen
- College of Life Science, Northeast Agricultural University, Harbin, 150030, China
| | - Ziyi Han
- College of Life Science, Northeast Agricultural University, Harbin, 150030, China
| | - Xinyu Xie
- College of Life Science, Northeast Agricultural University, Harbin, 150030, China
| | - Caihong Song
- College of Life Science, Liaocheng University, LiaoCheng, 252000, China
| | - Xu Zhang
- College of Life Science, Northeast Agricultural University, Harbin, 150030, China
| | - Yue Zhao
- College of Life Science, Northeast Agricultural University, Harbin, 150030, China.
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Reig-Valor MJ, Rozas-Martínez J, López-Borrell A, Lora-García J, López-Pérez MF. Experimental Study of a Sequential Membrane Process of Ultrafiltration and Nanofiltration for Efficient Polyphenol Extraction from Wine Lees. MEMBRANES 2024; 14:82. [PMID: 38668110 PMCID: PMC11051934 DOI: 10.3390/membranes14040082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 03/25/2024] [Accepted: 03/29/2024] [Indexed: 04/28/2024]
Abstract
The wine industry is a sector of great importance in the Spanish economy, contributing substantial annual revenues. However, one challenge facing the industry is the amount of waste generated, reaching millions of tons annually. These residues consist of organic matter of industrial interest, such as polyphenols. These substances are characterised by their excellent antioxidant properties, making them ideal for use in the food, cosmetic, and pharmaceutical industries. Modern techniques, such as membrane technology, are explored for their extraction based on separating compounds according to size. This work studies a sequential filtration process using ultrafiltration (UF) and nanofiltration (NF) membranes at different operating conditions (2 bar and 9.5 bar for UF and NF, respectively, at 20 °C) to extract polyphenols from wine lees. The results show a total polyphenols rejection rate for each process of 54% for UF and 90% for NF. Pore blocking models have been studied for the UF process and an intermediate pore blocking of the membrane upon wine lees filtration has been identified. A mathematical model that justifies the behavior of a polymeric NF membrane with the filtration of pre-treated vinasse residues has been validated. This study shows a viable process for extracting polyphenols from wine lees with sequential membrane technology.
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Affiliation(s)
- Miguel-Jorge Reig-Valor
- Instituto de Seguridad Industrial, Radiofísica y Medioambiental (ISIRYM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell, s/n, 03801 Alcoy, Spain; (J.R.-M.); (A.L.-B.); (J.L.-G.); (M.-F.L.-P.)
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6
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Sabry BA, Badr AN, Mohammed DM, Desoukey MA, Farouk A. Validating the protective role of orange and tangerine peel extracts foramending food safety against microorganisms' contamination using molecular docking. Heliyon 2024; 10:e27737. [PMID: 38509881 PMCID: PMC10950677 DOI: 10.1016/j.heliyon.2024.e27737] [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: 06/08/2023] [Revised: 12/02/2023] [Accepted: 03/06/2024] [Indexed: 03/22/2024] Open
Abstract
Latest studies indicated that agro-food wastes are considered renewable sources of bioactive compounds. This investigation aimed to utilize natural extracts of citrus peels as antimicrobial and anti-aflatoxigenic agents for food safety. The bioactivity of two citrus peels was assessed by total phenolic, flavonoids, and antioxidant activity. Nanoemulsions were manufactured using high-speed homogenization. The mean particle size of the nanoemulsions ranged from 29.41 to 66.41 nm with a polydispersity index of 0.11-0.16. The zeta potential values ranged from -14.27 to -26.74 mV, indicating stability between 81.44% and 99.26%. The orange peel extract showed the highest contents of total phenolic and flavonoids compared to the other extracts and nanoemulsions (39.54 mg GAE/g and 79.54 mg CE/100 g, respectively), which agreed with its potential antioxidant activity performed by DPPH free radical-scavenging and ABTS assays. Chlorogenic, caffeic, ferulic, and catechin were the dominant phenolic acids in the extracts and nanoemulsions, while quercitrin, rutin, and hesperidin were the most abundant flavonoids. Limonene was the major volatile component in both oils; however, it was reduced dramatically from 92.52% to 76.62% in orange peel oil and from 91.79 to 79.12% in tangerine peel oil. Consistent with the differences in phenolics, flavonoids, and volatiles between orange and tangerine peel extracts, the antibacterial properties of orange extracts had more potential than tangerine ones. Gram-positive bacteria were more affected by all the examined extracts than Gram-negative ones. The antifungal activity of orange extract and nanoemulsion on seven fungal strains from Aspergillus spp had more potential than tangerine extracts. Additionally, using a simulated media, the orange peel extract and its nanoemulsion had a more anti-aflatoxigenic influence. Molecular docking confirmed the high inhibitory action of flavonoids, especially hesperidin, on the polyketide synthase (-9.3 kcal/mol) and cytochrome P450 monooxygenase (-10.1 kcal/mol) key enzymes of the aflatoxin biosynthetic mechanism.
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Affiliation(s)
- Bassem A. Sabry
- Food Toxicology and Contaminants Department, National Research Centre, Dokki, Cairo, 12622, Egypt
| | - Ahmed Noah Badr
- Food Toxicology and Contaminants Department, National Research Centre, Dokki, Cairo, 12622, Egypt
| | - Dina Mostafa Mohammed
- Nutrition and Food Sciences Department, National Research Centre, Dokki, Cairo, 12622, Egypt
| | - Marwa A. Desoukey
- Nutrition and Food Sciences Department, National Research Centre, Dokki, Cairo, 12622, Egypt
| | - Amr Farouk
- Flavour and Aroma Chemistry Department, National Research Centre, Dokki, Cairo, 12622, Egypt
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Ronca CL, Duque-Soto C, Samaniego-Sánchez C, Morales-Hernández ME, Olalla-Herrera M, Lozano-Sánchez J, Giménez Martínez R. Exploring the Nutritional and Bioactive Potential of Olive Leaf Residues: A Focus on Minerals and Polyphenols in the Context of Spain's Olive Oil Production. Foods 2024; 13:1036. [PMID: 38611342 PMCID: PMC11012209 DOI: 10.3390/foods13071036] [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: 03/01/2024] [Revised: 03/21/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
Lyophilized plant-origin extracts are rich in highly potent antioxidant polyphenols. In order to incorporate them into food products, it is necessary to protect these phytochemicals from atmospheric factors such as heat, light, moisture, or pH, and to enhance their bioavailability due to their low solubility. To address these challenges, recent studies have focused on the development of encapsulation techniques for antioxidant compounds within polymeric structures. In this study, lyophilized olive leaf extracts were microencapsulated with the aim of overcoming the aforementioned challenges. The method used for the preparation of the studied microparticles involves external ionic gelation carried out within a water-oil (W/O) emulsion at room temperature. HPLC analysis demonstrates a high content of polyphenols, with 90% of the bioactive compounds encapsulated. Meanwhile, quantification by inductively coupled plasma optical emission spectroscopy (ICP-OES) reveals that the dried leaves, lyophilized extract, and microencapsulated form contain satisfactory levels of macro- and micro-minerals (calcium, potassium, sodium). The microencapsulation technique could be a novel strategy to harness the polyphenols and minerals of olive leaves, thus enriching food products and leveraging the antioxidant properties of the polyphenolic compounds found in the lyophilized extract.
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Affiliation(s)
- Carolina L. Ronca
- Department of Pharmacy, University of Federico II of Naples, 80138 Naples, Italy;
- Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012 Granada, Spain; (C.D.-S.); (C.S.-S.); (M.O.-H.); (R.G.M.)
| | - Carmen Duque-Soto
- Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012 Granada, Spain; (C.D.-S.); (C.S.-S.); (M.O.-H.); (R.G.M.)
| | - Cristina Samaniego-Sánchez
- Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012 Granada, Spain; (C.D.-S.); (C.S.-S.); (M.O.-H.); (R.G.M.)
| | | | - Manuel Olalla-Herrera
- Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012 Granada, Spain; (C.D.-S.); (C.S.-S.); (M.O.-H.); (R.G.M.)
| | - Jesús Lozano-Sánchez
- Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012 Granada, Spain; (C.D.-S.); (C.S.-S.); (M.O.-H.); (R.G.M.)
| | - Rafael Giménez Martínez
- Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012 Granada, Spain; (C.D.-S.); (C.S.-S.); (M.O.-H.); (R.G.M.)
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Enaime G, Dababat S, Wichern M, Lübken M. Olive mill wastes: from wastes to resources. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:20853-20880. [PMID: 38407704 PMCID: PMC10948480 DOI: 10.1007/s11356-024-32468-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Accepted: 02/09/2024] [Indexed: 02/27/2024]
Abstract
Olive oil extraction has recently experienced a continuous increase due to its related beneficial properties. Consequently, large amounts of olive mill wastes (OMWs) derived from the trituration process are annually produced, causing serious environmental problems. The limited financial capabilities of olive mills make them usually unable to bear the high costs required for the disposal of their wastes. Alternatively, the valorization of OMWs within the framework of the so-called waste-to-resource concept and their recycling can represent a successful strategy for the implementation of circular economy model in the olive industry, which could have significant socioeconomic impacts on low-income Mediterranean countries. There is, however, no unique solution for OMWs valorization, due to the wide variety of the wastes' composition and their seasonal production. In this review, the potential of OMWs for being reused and the recent technological advances in the field of OMWs valorization are assessed. Special focus is given to the analysis of the advantages and limitations of each technology and to reporting the most significant issues that still limiting its industrial scale-up. The information collected in this review shows that OMW could be effectively exploited in several sectors, including energy production and agriculture. OMWs potential seems, however, undervalued, and the implementation of sustainable valorization strategies in large-scale remains challenging. More efforts and policy actions, through collective actions, encouraging subsidies, and establishing public-private collaborations, are still needed to reconcile research progress with industrial practices and encourage the large-scale implementation of the waste-to-resource concept in the olive sector.
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Affiliation(s)
- Ghizlane Enaime
- Institute of Urban Water Management and Environmental Engineering, Ruhr-Universität Bochum, Universitätsstraße 150, 44780, Bochum, Germany.
| | - Salahaldeen Dababat
- Institute of Urban Water Management and Environmental Engineering, Ruhr-Universität Bochum, Universitätsstraße 150, 44780, Bochum, Germany
| | - Marc Wichern
- Institute of Urban Water Management and Environmental Engineering, Ruhr-Universität Bochum, Universitätsstraße 150, 44780, Bochum, Germany
| | - Manfred Lübken
- Institute of Urban Water Management and Environmental Engineering, Ruhr-Universität Bochum, Universitätsstraße 150, 44780, Bochum, Germany
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de Aguiar Sobral P, Miyahira RF, Zago L. Health Outcomes Related to the Consumption of Olive Products: A Brief Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:643-653. [PMID: 37932611 DOI: 10.1007/s11130-023-01119-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 10/20/2023] [Indexed: 11/08/2023]
Abstract
Olive oil, as well as by-products and waste that are left after production, particularly olive pomace and olive leaf, have been extensively researched as sources of phenolic compounds. These compounds are known for their biological properties and have been associated with the prevention of chronic non-communicable diseases. Metabolomics has been used as a methodological tool to elucidate the molecular mechanisms underlying these properties. The present review explores the health outcomes and changes in endogenous metabolite profiles induced by olive derivatives. A literature search was conducted using the scientific databases Scopus, Web of Science and PubMed, and the selected articles were published between the years 2012 and 2023. The reviewed studies have reported several health benefits of olive derivatives and their phenolic components, including appetite regulation, fewer cardiovascular disorders, and antiproliferative properties. This review also addressed the bioavailability of these compounds, their impact on the microbiota, and described biomarkers of their intake. Therefore, there should be further research using this methodology for a better understanding of the performance and therapeutic potential of olive derivatives.
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Affiliation(s)
- Pamela de Aguiar Sobral
- Graduate Program in Food, Nutrition and Health, Institute of Nutrition, State University of Rio de Janeiro, Rua São Francisco Xavier, 524, 12◦ andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, 20550-013, Brazil
| | - Roberta Fontanive Miyahira
- Graduate Program in Food, Nutrition and Health, Institute of Nutrition, State University of Rio de Janeiro, Rua São Francisco Xavier, 524, 12◦ andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, 20550-013, Brazil
| | - Lilia Zago
- Graduate Program in Food, Nutrition and Health, Institute of Nutrition, State University of Rio de Janeiro, Rua São Francisco Xavier, 524, 12◦ andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, 20550-013, Brazil.
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Şen E, Göktürk E, Hajiyev V, Uğuzdoğan E. Comparisons of pulsed ultrasound-assisted and hot-acid extraction methods for pectin extraction under dual acid mixtures from onion ( Allium cepa L.) waste. Food Sci Nutr 2023; 11:7320-7329. [PMID: 37970379 PMCID: PMC10630788 DOI: 10.1002/fsn3.3657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 08/02/2023] [Accepted: 08/14/2023] [Indexed: 11/17/2023] Open
Abstract
The aim of this study is to compare the physicochemical properties and yields of pectins extracted from onion waste under hot acid (HAE) and pulsed ultrasound-assisted extraction (PUAE) methods using different organic-inorganic acids, their mixtures, and pure water. The extraction temperature for experiments carried out under HAE was kept at 90°C for 90 min, whereas PUAE experiments were accomplished at RT in 15 min. In general, HAE gave better pectin yields compared with PUAE due to the significance of the increasing extraction temperature for the release of pectin from the plant matrix. While the maximum pectin yield from onion waste was 16.22% for HAE, the highest yield for PUAE was 9.83%. PUAE provides less time- and energy-consuming extraction of pectin within 15 min and thus seems to be more economic compared with the HAE. According to the physicochemical properties (equivalent weight (EW), degree of esterification (DE), methoxyl (MeO), and galacturonic acid (Gal-A) contents) of obtained pectins, extracted pectins were mostly high methoxy pectin. While the DE and MeO values of pectins extracted in organic acid conditions under HAE were higher, these values were found to be higher for pectins extracted in inorganic acids under PUAE. For acid mixtures, the DE and MeO values of pectins under HAE were mostly found to be lower than those under PUAE. Sequential PUAE and HAE methods for the extraction of pectin from onion waste were also found to be useful in terms of obtaining higher yields and better physicochemical properties. The highest pectin yield was 20.32% for the sequential PUAE and HAE methods. FT-IR analyses of the extracted pectins by both HAE and PUAE methods showed similar vibration bands compared with those of commercial citrus pectin.
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Affiliation(s)
- Emine Şen
- Pamukkale UniversityDepartment of Chemical EngineeringDenizliTurkey
| | - Ersen Göktürk
- Hatay Mustafa Kemal UniversityDepartment of ChemistryHatayTurkey
| | - Vugar Hajiyev
- Pamukkale UniversityDepartment of Chemical EngineeringDenizliTurkey
| | - Erdal Uğuzdoğan
- Pamukkale UniversityDepartment of Chemical EngineeringDenizliTurkey
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Tsitlakidou P, Tasopoulos N, Chatzopoulou P, Mourtzinos I. Current status, technology, regulation and future perspectives of essential oils usage in the food and drink industry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6727-6751. [PMID: 37158299 DOI: 10.1002/jsfa.12695] [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: 01/28/2023] [Revised: 04/19/2023] [Accepted: 05/04/2023] [Indexed: 05/10/2023]
Abstract
Nowadays, essential oils (EOs) have a wide use in many applications such as in food, cosmetics, pharmaceutical and animal feed products. Consumers' preferences concerning healthier and safer foodstuffs lead to an increased demand for natural products, in replacement of synthetic substances, used as preservatives, flavourings etc. EOs, besides being safe, are promising alternatives as natural food additives, and much research has been carried out on their antioxidant and antimicrobial activity. The initial purpose of this review is to discuss conventional and 'green' extraction techniques along with their basic mechanism for the isolation of EOs from aromatic plants. This review aims to provide a broad overview of the current knowledge about the chemical constitution of EOs while considering the existence of different chemotypes, since bioactivity is attributed to the chemical composition - qualitative and quantitative - of EOs. Although the food industry primarily uses EOs as flavourings, an overview on recent applications of EOs in food systems and active packaging is provided. EOs exhibit poor solubility in water, oxidation susceptibility, negative organoleptic effect and volatility, restricting their use. Encapsulation techniques have been proven to be one of the best approaches to preserve the biological activities of EOs and minimize their effects on food sensory qualities. Herein, different encapsulation techniques and their basic mechanism for loading EOs are discussed. EOs are highly accepted by consumers, who are often under the misconception that 'natural' means safe. This is, however, an oversimplification, and the possible toxicity of EOs should be taken into consideration. Thus, in the final section of the current review, the focus is on current EU legislation, safety assessment and sensory evaluation of EOs. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Petroula Tsitlakidou
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Nikolaos Tasopoulos
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Paschalina Chatzopoulou
- Hellenic Agricultural Organization - DIMITRA, Institute of Plant Breeding and Genetic Resources, Thessaloniki, Greece
| | - Ioannis Mourtzinos
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
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Priya, Ashique S, Afzal O, Khalid M, Faruque Ahmad M, Upadhyay A, Kumar S, Garg A, Ramzan M, Hussain A, Altamimi MA, Altamimi ASA, Webster TJ, Khanam A. Biogenic nanoparticles from waste fruit peels: Synthesis, applications, challenges and future perspectives. Int J Pharm 2023; 643:123223. [PMID: 37442399 DOI: 10.1016/j.ijpharm.2023.123223] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 07/06/2023] [Accepted: 07/10/2023] [Indexed: 07/15/2023]
Abstract
Nanotechnology is a continually growing field with a wide range of applications from food science to biotechnology and nanobiotechnology. As the current world is grappling with non-biodegradable waste, considered more challenging and expensive to dispose of than biodegradable waste, new technologies are needed today more than ever. Modern technologies, especially nanotechnology, can transform biodegradable waste into products for human use. Researchers are exploring sustainable pathways for nanotechnology by utilizing biodegradable waste as a source for preparing nanomaterials. Over the past ten years, the biogenic production of metallic nanoparticles (NPs) has become a promising alternative technique to traditional NPs synthesis due to its simplicity, eco-friendliness, and biocompatibility in nature. Fruit and vegetable waste (after industrial processing) contain various bioactives (such as flavonoids, phenols, tannins, steroids, triterpenoids, glycosides, anthocyanins, carotenoids, ellagitannins, vitamin C, and essential oils) serving as reducing and capping agents for NP synthesis and they possess antibacterial, antioxidant, and anti-inflammatory properties. This review addresses various sources of biogenic NPs including their synthesis using fruit/vegetable waste, types of biogenic NPs, extraction processes and extracted biomaterials, the pharmacological functionality of NPs, industrial aspects, and future perspectives. In this manner, this review will cover the most recent research on the biogenic synthesis of NPs from fruit/vegetable peels to transform them into therapeutic nanomedicines.
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Affiliation(s)
- Priya
- Department of Pharmaceutical Technology, Meerut Institute of Engineering and Technology, Meerut, UP, India
| | - Sumel Ashique
- Department of Pharmaceutics, Pandaveswar School of Pharmacy, Pandaveswar, West Bengal 713378, India
| | - Obaid Afzal
- Department of Pharmaceutical Chemistry, Prince Sattam bin Abdulaziz University, Al Kharj 11942, Saudi Arabia
| | - Mohammad Khalid
- Department of Pharmaceutics, College of Pharmacy, King Khalid University, Asir-Abha 61421, Saudi Arabia
| | - Md Faruque Ahmad
- Department of Clinical Nutrition, College of Applied Medical Sciences, Jazan University, Jazan 45142, Saudi Arabia
| | - Aakash Upadhyay
- Department of Pharmacy, Bharat Institute of Technology (BIT), School of Pharmacy, Meerut 250103, UP, India
| | - Shubneesh Kumar
- Department of Pharmacy, Bharat Institute of Technology (BIT), School of Pharmacy, Meerut 250103, UP, India
| | - Ashish Garg
- Department of Pharmaceutics, Guru Ramdas Khalsa Institute of Science and Technology (Pharmacy), Jabalpur, Madhya Pradesh, India
| | - Mohhammad Ramzan
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwada, Punjab, India
| | - Afzal Hussain
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia.
| | - Mohammad A Altamimi
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Abdulmalik S A Altamimi
- Department of Pharmaceutical Chemistry, Prince Sattam bin Abdulaziz University, Al Kharj 11942, Saudi Arabia
| | - Thomas J Webster
- School of Health Sciences and Biomedical Engineering, Hebei University of Technology, Tianjin, China; School of Engineering, Saveetha University, Chennai, India; Program in Materials Science, UFPI, Teresina, Brazil
| | - Anjum Khanam
- Department of Clinical Nutrition, College of Applied Medical Sciences, Jazan University, Jazan 45142, Saudi Arabia
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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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14
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Llerena W, Samaniego I, Vallejo C, Arreaga A, Zhunio B, Coronel Z, Quiroz J, Angós I, Carrillo W. Profile of Bioactive Components of Cocoa ( Theobroma cacao L.) By-Products from Ecuador and Evaluation of Their Antioxidant Activity. Foods 2023; 12:2583. [PMID: 37444322 DOI: 10.3390/foods12132583] [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: 05/09/2023] [Revised: 06/05/2023] [Accepted: 06/07/2023] [Indexed: 07/15/2023] Open
Abstract
The aim of the study was to determine the profile of bioactive compounds in cocoa residues (mucilage and bean shells), and to evaluate their antioxidant activity in two cocoa varieties, Nacional X Trinitario type (Fine Aroma) and the variety CCN-51. The extraction of phytonutrients from the residues was carried out selectively. The characterization and quantification of the total polyphenol content (TPC), and the total flavonoid content (TFC) were determined by UV-VIS spectrophotometry. High-performance liquid chromatography (HPLC) was used to determine the phenolic profile and methylxanthines. The antioxidant activity was evaluated by the methods of 2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) cation bleaching (ABTS), ferric-reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC). The exudate mucilage samples from Nacional X Trinitario-type cocoa presented the highest content of TPC 105.08 mg gallic acid equivalents (GAE)/100 mL, TFC 36.80 mg catechin equivalents (CE)/100 mL, catechin (CAT) 35.44 mg/g, procyanidins (PCB2: 35.10; PCB1: 25.68; PCC1: 16.83 mg/L), epicatechin (EPI) 13.71 mg/L, caffeine (CAF) 0.90% and theobromine (TBR) 2.65%. In the cocoa bean shell, the variety CCN-51 presented a higher content of TPC (42.17 mg GAE/100 g) and TFC (20.57 mg CE/100 g). However, CAT (16.16 mg/g), CAF (0.35%) and TBR (1.28%) were higher in the Nacional X Trinitario cocoa type. The EPI presented no significant differences between the two samples studied (0.83 and 0.84 mg/g). The antioxidant activity values (ABTS, FRAP and ORAC methods) were higher in the samples of CCN-51 than in the Nacional X Trinitario type. The bean shell samples presented antioxidant values of 171.32, 192.22 and 56.87 mg Trolox equivalents (TE)/g, respectively, and the bean shell samples presented antioxidant values of 167.06, 160.06 and 52.53 mg TE/g, respectively. The antioxidant activity (ABTS, FRAP and ORAC) of the residues was correlated with the bioactive compounds of the mucilage and bean shells, showing a strong positive correlation (<0.99) with the procyanidins (B1, B2 and C1), EPI and CAT and a positive/moderate correlation (0.94) with methylxanthines.
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Affiliation(s)
- Wilma Llerena
- Facultad de Ciencia de la Industria y la Producción, Universidad Técnica Estatal de Quevedo (UTEQ), km 7 1/2 vía Quevedo-El Empalme, Quevedo 120301, Ecuador
| | - Iván Samaniego
- Departamento de Nutrición y Calidad, Instituto Nacional de Investigaciones Agropecuarias (INIAP), Panamericana Sur km 1, Cutuglahua 171107, Ecuador
| | - Christian Vallejo
- Facultad de Ciencia de la Industria y la Producción, Universidad Técnica Estatal de Quevedo (UTEQ), km 7 1/2 vía Quevedo-El Empalme, Quevedo 120301, Ecuador
| | - Adner Arreaga
- Facultad de Ciencia de la Industria y la Producción, Universidad Técnica Estatal de Quevedo (UTEQ), km 7 1/2 vía Quevedo-El Empalme, Quevedo 120301, Ecuador
| | - Billy Zhunio
- Facultad de Ciencia de la Industria y la Producción, Universidad Técnica Estatal de Quevedo (UTEQ), km 7 1/2 vía Quevedo-El Empalme, Quevedo 120301, Ecuador
| | - Zomayra Coronel
- Facultad de Ciencia de la Industria y la Producción, Universidad Técnica Estatal de Quevedo (UTEQ), km 7 1/2 vía Quevedo-El Empalme, Quevedo 120301, Ecuador
| | - James Quiroz
- Programa de Cacao, Instituto Nacional de Investigaciones Agropecuarias (INIAP), Litoral Sur Experimental Station, km 26 via Duran-El Tambo, Yaguachi 092406, Ecuador
| | - Ignacio Angós
- Departamento de Agronomía, Biotecnología y Alimentación, Universidad Pública de Navarra (UPNA), 31006 Pamplona, Spain
| | - Wilman Carrillo
- Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología, Universidad Técnica de Ambato (UTA), Av. Los Chasquis y Río Payamino, Ambato 180103, Ecuador
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15
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Silva PBVD, Brenelli LB, Mariutti LRB. Waste and by-products as sources of lycopene, phytoene, and phytofluene - Integrative review with bibliometric analysis. Food Res Int 2023; 169:112838. [PMID: 37254412 DOI: 10.1016/j.foodres.2023.112838] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 04/03/2023] [Accepted: 04/12/2023] [Indexed: 06/01/2023]
Abstract
Food loss and waste are severe social, economic, and environmental issues. An example is the incorrect handling of waste or by-products used to obtain bioactive compounds, such as carotenoids. This review aimed to present a comprehensive overview of research on lycopene, phytoene, and phytofluene obtained from waste and by-products. In this study, an integrative literature approach was coupled with bibliometric analysis to provide a broad perspective of the topic. PRISMA guidelines were used to search studies in the Web of Science database systematically. Articles were included if (1) employed waste or by-products to obtain lycopene, phytoene, and phytofluene or (2) performed applications of the carotenoids previously extracted from waste sources. Two hundred and four articles were included in the study, and the prevalent theme was research on the recovery of lycopene from tomato processing. However, the scarcity of studies on colorless carotenoids (phytoene and phytofluene) was evidenced, although these are generally associated with lycopene. Different technologies were used to extract lycopene from plant matrices, with a clear current trend toward choosing environmentally friendly alternatives. Microbial production of carotenoids from various wastes is a highly competitive alternative to conventional processes. The results described here can guide future forays into the subject, especially regarding research on phytoene and phytofluene, potential and untapped sources of carotenoids from waste and by-products, and in choosing more efficient, safe, and environmentally sustainable extraction protocols.
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Affiliation(s)
- Pedro Brivaldo Viana da Silva
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | | | - Lilian Regina Barros Mariutti
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil.
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16
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Vella FM, Calandrelli R, Cautela D, Laratta B. Natural Antioxidant Potential of Melon Peels for Fortified Foods. Foods 2023; 12:2523. [PMID: 37444261 DOI: 10.3390/foods12132523] [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: 05/23/2023] [Revised: 06/14/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
Agricultural and food waste recycling reduces natural resource losses, contributing significantly to the development of new green markets through the creation of redesigned products. In order to cycle valuable molecules, the peels from Italian cantaloupe (Cucumis melo L.) cultivars were studied and successfully characterized for high-added biomolecules to verify their possible exploitation as wealthy biomasses. Peels were investigated for their cell wall-modifying and browning enzymes, as well as for total polyphenols, ortho-diphenols, flavonoids, tannins, and antioxidant properties. The results of the analyses displayed great promise in one of the three cultivars investigated. Later on, a preliminary study using the best peel extract as a dietary supplement was carried out by preparing fortified seawater to enhance its antioxidant power. The effects of storage time (60 days) were examined at two temperatures through the determination of the stability of the polyphenol content. The kinetic parameters of degradation were also calculated. The "enriched sea water" retained great antioxidant activity in refrigerated conditions, demonstrating that there is good potential for melon by-products to add their natural compounds for food fortification. These findings may provide valuable data for scale-up, from the lab to the pilot or industrial application.
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Affiliation(s)
- Filomena Monica Vella
- National Research Council (CNR), Institute of Biosciences and BioResources (IBBR), Via P. Castellino, 80131 Naples, Italy
| | - Roberto Calandrelli
- National Research Council (CNR), Institute of Research on Terrestrial Ecosystems (IRET), Via P. Castellino, 80131 Naples, Italy
| | - Domenico Cautela
- Department of Theoretical and Applied Sciences, e-Campus University, 22060 Novedrate, Como, Italy
| | - Bruna Laratta
- National Research Council (CNR), Institute of Biosciences and BioResources (IBBR), Via P. Castellino, 80131 Naples, Italy
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17
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Ferreyra S, Bottini R, Fontana A. Background and Perspectives on the Utilization of Canes' and Bunch Stems' Residues from Wine Industry as Sources of Bioactive Phenolic Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37267502 DOI: 10.1021/acs.jafc.3c01635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Viticulture activity produces a significant amount of grapevine woody byproducts, such as bunch stems and canes, which constitute potential sources of a wide range of phenolic compounds (PCs) with purported applications. Recently, the study of these byproducts has been increased as a source of health-promoting phytochemicals. Antioxidant, antimicrobial, antifungal, and antiaging properties have been reported, with most of these effects being linked to the high content of PCs with antioxidant properties. This Review summarizes the data related to the qualitative and quantitative composition of PCs recovered from canes and bunch stems side streams of the wine industry, the influence that the different environmental and storage conditions have on the final concentration of PCs, and the current reported applications in specific technological fields. The objective is to give a complete valuation of the key factors to consider, starting from the field to the final extracts, to attain the most suitable and stable characterized product.
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Affiliation(s)
- Susana Ferreyra
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza, Consejo Nacional de Investigaciones Científicas y Técnicas-Universidad Nacional de Cuyo, Almirante Brown 500, M5528AHB Chacras de Coria, Argentina
| | - Rubén Bottini
- Instituto de Veterinaria Ambiente y Salud, Universidad Juan A. Maza, Lateral Sur del Acceso Este 2245, 5519 Guaymallén, Argentina
| | - Ariel Fontana
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza, Consejo Nacional de Investigaciones Científicas y Técnicas-Universidad Nacional de Cuyo, Almirante Brown 500, M5528AHB Chacras de Coria, Argentina
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18
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Miolla R, Ottomano Palmisano G, Roma R, Caponio F, Difonzo G, De Boni A. Functional Foods Acceptability: A Consumers' Survey on Bread Enriched with Oenological By-Products. Foods 2023; 12:foods12102014. [PMID: 37238832 DOI: 10.3390/foods12102014] [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: 04/21/2023] [Revised: 05/12/2023] [Accepted: 05/15/2023] [Indexed: 05/28/2023] Open
Abstract
In recent years, consumers have shown considerable attention to functional foods that can provide various benefits. At the same time, the awareness of the problem of waste generation from the agri-food supply chains has increased; thus, scholars and practitioners are devoting great attention to sustainable food waste management. Within the wine processing, the production phase generates by-products such as marc, grape seeds, stems, and wine lees. In most cases, these by-products are treated as waste rather than as a resource, creating environmental, economic, and social impacts related to their disposal. By contrast, the reuse of oenological by-products in food production can have several health benefits, since they are rich in functional molecules such as fibres, polyphenols, and vitamin E, and can also trigger a circular economy model. The aim of this research is to investigate the acceptance of consumers towards bread enriched with oenological by-products through the application of k-means clustering, providing insights on the characterisation of groups of consumers based on their specific features and declared attitudes. The results showed three different consumers' clusters, highlighting that the acceptance of this enriched bread is not influenced by the consumers' socio-economic features, but it is related to consumers' sensitivity. Therefore, target strategies should be put in place to inform consumers about the benefits associated with the consumption of bread enriched with oenological by-products.
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Affiliation(s)
- Roberta Miolla
- Department of Soil, Plant and Food Sciences (DISSPA), University of Bari Aldo Moro, 70126 Bari, Italy
| | | | - Rocco Roma
- Department of Soil, Plant and Food Sciences (DISSPA), University of Bari Aldo Moro, 70126 Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences (DISSPA), University of Bari Aldo Moro, 70126 Bari, Italy
| | - Graziana Difonzo
- Department of Soil, Plant and Food Sciences (DISSPA), University of Bari Aldo Moro, 70126 Bari, Italy
| | - Annalisa De Boni
- Department of Soil, Plant and Food Sciences (DISSPA), University of Bari Aldo Moro, 70126 Bari, Italy
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Faraoni P, Cecchi L, Bellumori M, Gnerucci A, Ranaldi F, Mulinacci N. Virgin Olive Oil By-Products: Biological Activity of Phenolic Extract of Pâté on AGS Gastric Cells. Int J Mol Sci 2023; 24:ijms24097959. [PMID: 37175669 PMCID: PMC10178092 DOI: 10.3390/ijms24097959] [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: 03/30/2023] [Revised: 04/13/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
Pâté is a by-product of olive oil production which represents an abundant source of phenolic compounds and can be used for food formulation, reducing its environmental impact and promoting a circular economy. In this context, the effects of a hydroalcoholic extract of pâté were evaluated for the first time in an AGS human cell line commonly used as model of gastric mucosa. Pâté was obtained from Tuscan olives; the total phenolic content was 16.6 mg/g dried extract, with verbascoside and secoiridoid derivatives as the most abundant phenols. The phenolic pâté extract did not alter viability, distribution of cell cycle phases or proliferation and migration of AGS cells at the tested concentrations. Seven enzymes were chosen to investigate the metabolic effect of the pâté extract in the context of oxidative stress. Pâté produced a statistically significant increase in the activity of key enzymes of some metabolic pathways: Lactate dehydrogenase, Enolase, Pyruvate kinase, Glucose 6-phosphate dehydrogenase, Citrate synthase, 3-Hydroxyacyl-CoA dehydrogenase and Hexokinase. Pre-treatments with the extract of pâté at 100 µg/mL or 200 µg/mL, as observed through PCA analysis, appeared able to counteract the enzymatic activity alterations due to oxidative stress induced by H2O2 1 mM and 2 mM. The results indicate that dried pâté, due to its phenolic components, can be proposed as a new functional food ingredient.
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Affiliation(s)
- Paola Faraoni
- Department of Experimental and Clinic Biomedical Sciences "Mario Serio", University of Florence, Viale Pieraccini 6, 50139 Florence, Florence, Italy
| | - Lorenzo Cecchi
- Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Florence, Italy
| | - Maria Bellumori
- Department of NEUROFARBA, Division of Pharmaceutical and Nutraceutical Sciences, University of Florence, Via U. Schiff 6, 50019 Sesto Fiorentino, Florence, Italy
| | - Alessio Gnerucci
- Department of Physics and Astronomy, University of Florence, Via Sansone, 1, 50019 Sesto Fiorentino, Florence, Italy
| | - Francesco Ranaldi
- Department of Experimental and Clinic Biomedical Sciences "Mario Serio", University of Florence, Viale Pieraccini 6, 50139 Florence, Florence, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, Division of Pharmaceutical and Nutraceutical Sciences, University of Florence, Via U. Schiff 6, 50019 Sesto Fiorentino, Florence, Italy
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Deng Y, Yang X, Yan T, Xu W, Li J, Niu R, Zhao R, Wang H, Wang H, Chen T, Guo M, Wang W, Liu D. Ultrasound-induced cell disintegration and its ultrastructure characterization for the valorisation of Chlorella pyrenoidosa protein. BIORESOURCE TECHNOLOGY 2023; 381:129046. [PMID: 37044154 DOI: 10.1016/j.biortech.2023.129046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 04/06/2023] [Accepted: 04/09/2023] [Indexed: 05/08/2023]
Abstract
Chlorella pyrenoidosa (CP) has great potential for feeding future demands in food, environment, energy, and pharmaceuticals. To achieve this goal, the exploitation of emerging efficient technique such as ultrasound-assisted extraction (UAE) for CP nutrient enrichment is crucial. Here, UAE is deployed for high-efficient CP protein (CPP) valorisation. Compared to conventional solvent extraction (CSE), remarkable mass transfer enhancements with 9-time protein yields and 3-time extraction rate are achieved by ultrasonic cavitation in UAE, indicating UAE can drastically shift intracellular nutrients including proteins and pigments to solvent. Cell morphology and ultrastructure show the different responses of cell wall and membrane, indicating that the cell membrane may play a role in the extraction process, based on which the extremely-low efficiency of CSE and high efficiency of UAE are highlighted. This study provides a solution for future food crisis by extracting CPP and may open a new discussion field in ultrasonic extraction.
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Affiliation(s)
- Yong Deng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xiaoling Yang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tianyi Yan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Weidong Xu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jiaheng Li
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Ruihao Niu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Runan Zhao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Han Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Hao Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tingting Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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21
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Cecchi L, Ghizzani G, Bellumori M, Lammi C, Zanoni B, Mulinacci N. Virgin Olive Oil By-Product Valorization: An Insight into the Phenolic Composition of Olive Seed Extracts from Three Cultivars as Sources of Bioactive Molecules. Molecules 2023; 28:molecules28062776. [PMID: 36985747 PMCID: PMC10059698 DOI: 10.3390/molecules28062776] [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: 02/25/2023] [Revised: 03/13/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023] Open
Abstract
Olives are very rich in phenolic compounds with important health-promoting properties. The profile and content of phenols in olive pulp and virgin olive oil are strongly influenced by the fruit ripening degree, but little is known concerning the evolution of phenolic compounds in the seed. In this work, the phenolic composition of seed from Tuscan cultivars (Frantoio, Moraiolo, Leccino) was studied over maturation. Starting from each seed sample, a phenolic extract was prepared and analyzed by HPLC-DAD-MS. Nüzhenide and nüzhenide 11-methyl oleoside were by far the most abundant phenolic compounds; their content reached up to 46 g/kg in dry seeds, although this diminished in the final stage of fruit maturation. At the same time, the phenolic composition of the pulp was also characterized over the course of maturation, showing that oleuropein was by far the most abundant compound, with concentrations comparable to those of nüzhenide and nüzhenide 11-methyl oleoside in the seeds. Overall, the total amount of phenols in seed dry extracts was significant, reaching approx. 100 g/kg. The chemically characterized dry phenolic extracts from seeds could be used for future biological assays aimed at evaluating the potential bioactivities of these phytocomplexes.
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Affiliation(s)
- Lorenzo Cecchi
- Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy
| | - Giulia Ghizzani
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Maria Bellumori
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
| | - Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy
| | - Bruno Zanoni
- Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy
| | - Nadia Mulinacci
- Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, Italy
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22
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Exploring the Potential of Pomegranate Peel Extract as a Natural Food Additive: A Review. Curr Nutr Rep 2023:10.1007/s13668-023-00466-z. [PMID: 36920686 DOI: 10.1007/s13668-023-00466-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/14/2023] [Indexed: 03/16/2023]
Abstract
PURPOSE OF THE REVIEW Pomegranate is one of the super fruit and a storehouse of several antioxidants and health-promoting compounds which can act as a natural food additive. The pomegranate processing industry generates huge quantities of by-products, particularly peels (50% of fresh fruit weight), that cause environmental pollution due to improper disposal. In this perspective, the present review article focuses on the chemical composition of pomegranate peel and its application as a natural food additive in different food products such as bakery, dairy, meat/meat products, fish/fish products, edible oils, and packaging materials. RECENT FINDINGS There is a continuous demand for processed foods exhibiting natural food additives over foods containing synthetic additives/colorants, which can cause serious health implications such as cancer with regular consumption. The food industry is looking for an alternative to synthetic/artificial food additives. To overcome these problems, pomegranate peel or its extract can be used as a natural biopreservative in food products that are prone to fat oxidation and microbial growth. Pomegranate peel contains bioactive compounds, especially tannins, phenolic acids, and flavonoids, which have nutraceutical value and possess higher antioxidant activity and antimicrobial properties. Due to these properties, pomegranate peel prevents lipid oxidation in fatty foods and can also retard the microbial growth.
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23
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How do pH and temperature influence extraction yield, physicochemical, functional, and rheological characteristics of brewer spent grain protein concentrates? FOOD AND BIOPRODUCTS PROCESSING 2023. [DOI: 10.1016/j.fbp.2023.03.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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24
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Development of Dairy Products Fortified with Plant Extracts: Antioxidant and Phenolic Content Characterization. Antioxidants (Basel) 2023; 12:antiox12020500. [PMID: 36830058 PMCID: PMC9952465 DOI: 10.3390/antiox12020500] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 02/09/2023] [Accepted: 02/13/2023] [Indexed: 02/18/2023] Open
Abstract
In recent decades, there has been growing interest in the fortification of dairy products with antioxidants and phenolics derived from plant byproducts and herbs. The present study focused on the analysis of dairy products, including kefir, cream cheese, yogurt, and vegan yogurt, enhanced with aqueous extracts of plant byproducts (Citrus aurantium peel, Citrus limon peel and Rosa canina seed) and herbs (Sideritis spp., Hypericum perforatum, Origanum dictamnus, Mentha pulegium L., Melissa oficinallis, Mentha spicata L. and Lavandula angustifolia) to characterize their antioxidant content, phenolic profile, and organoleptic characteristics. Antioxidant and phenolic content were determined by Folin-Ciocalteu and ferric reducing antioxidant power (FRAP) assays and presented values up to 46.61 ± 7.22 mmol Fe2+/L and 82.97 ± 4.29 mg gallic acid (GAE)/g, respectively for the aqueous extracts, as well as up to 0.68 ± 0.06 mmol Fe2+/L and 2.82 ± 0.36 mg GAE/g for the fortified dairy products. The bioavailability of antioxidants and phenolics in fortified foods was determined after in vitro digestion and ranged between 4 and 68%. The phytochemical profile of the aqueous extracts was determined by mass spectrometry, and 162 phytochemicals were determined, from which 128 belong to the polyphenol family including flavonoids and phenolic acids. Furthermore, most of the identified compounds have been recorded to possess enhanced antioxidant capacity in correlation to the in vitro findings. Finally, organoleptic evaluation showed an overall acceptability around 3.0 ± 1.0 on a 5-point scale. In conclusion, the studied plants and herbal extracts can be used for the fortification of a variety of dairy products with potential positive effects on human health.
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25
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Erskine E, Ozkan G, Lu B, Capanoglu E. Effects of Fermentation Process on the Antioxidant Capacity of Fruit Byproducts. ACS OMEGA 2023; 8:4543-4553. [PMID: 36777564 PMCID: PMC9910098 DOI: 10.1021/acsomega.2c07602] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Accepted: 12/30/2022] [Indexed: 06/18/2023]
Abstract
A substantial amount of fruit byproducts is lost annually due to lack of valorization applications at industrial scale, resulting in loss of valuable nutrients as well as immense economic consequences. Studies conducted clearly show that if appropriate and dependable methods are applied, there is the potential to acquire various components that are currently being obtained through synthetic manufacturing from fruit byproducts mostly regarded as waste and utilize them in not only the food industry, but pharmaceutical and cosmetic industries as well. This review aims to provide a concise summary of the recent studies regarding the fermentation of fruit byproducts and how their antioxidant activity is affected during this process.
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Affiliation(s)
- Ezgi Erskine
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
| | - Gulay Ozkan
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
| | - Baiyi Lu
- College
of Biosystems and Food Science, Zhejiang
University, Yuhangtang Road 866#, Hangzhou, 310058 Zhejiang, P. R. China
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
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26
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Nirmal NP, Khanashyam AC, Mundanat AS, Shah K, Babu KS, Thorakkattu P, Al-Asmari F, Pandiselvam R. Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry. Foods 2023; 12:foods12030556. [PMID: 36766085 PMCID: PMC9914274 DOI: 10.3390/foods12030556] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 01/19/2023] [Accepted: 01/23/2023] [Indexed: 01/31/2023] Open
Abstract
The fruit production and processing sectors produce tremendous amounts of by-products and waste that cause significant economic losses and an undesirable impact on the environment. The effective utilization of these fruit wastes can help to reduce the carbon footprint and greenhouse gas emissions, thereby achieving sustainable development goals. These by-products contain a variety of bioactive compounds, such as dietary fiber, flavonoids, phenolic compounds, antioxidants, polysaccharides, and several other health-promoting nutrients and phytochemicals. These bioactive compounds can be extracted and used as value-added products in different industrial applications. The bioactive components extracted can be used in developing nutraceutical products, functional foods, or food additives. This review provides a comprehensive review of the recent developments in fruit waste valorization techniques and their application in food industries. The various extraction techniques, including conventional and emerging methods, have been discussed. The antioxidant and antimicrobial activities of the active compounds extracted and isolated from fruit waste have been described. The most important food industrial application of bioactive compounds extracted from fruit waste (FW) has been provided. Finally, challenges, future direction, and concluding remarks on the topic are summarized.
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Affiliation(s)
- Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
- Correspondence: (N.P.N.); (R.P.); Tel.: +66-28002380-429 (N.P.N.)
| | | | - Anjaly Shanker Mundanat
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat 131028, India
| | - Kartik Shah
- Sargento Foods, 305 Pine Street, Elkhart Lake, WI 53020, USA
| | | | - Priyamvada Thorakkattu
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan, KS 66506, USA
| | - Fahad Al-Asmari
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671124, India
- Correspondence: (N.P.N.); (R.P.); Tel.: +66-28002380-429 (N.P.N.)
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27
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Moving towards the Application of Biocatalysis in Food Waste Biorefinery. FERMENTATION 2023. [DOI: 10.3390/fermentation9010073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
Waste valorization is an important strategy to reduce environmental pollution and dependency on petroleum-based fuels. In this regard, utilization of food waste as a versatile and low-cost resource is important. Several advanced catalytic methods for the valorization of food waste have been widely investigated for the production of liquid biofuels. Along this line, chemical catalysts have been explored for the synthesis of liquid biofuels. Chemo-catalysis is mainly metal based, which requires harsh process conditions. Alternatively, biocatalysts are currently being investigated as a result of several advantages such as mild reaction conditions, recyclability, selectivity and biodegradability. In this work, recent biocatalytic technologies for the preparation of liquid biofuels through food waste valorization are discussed thoroughly. Lipases are employed for the synthesis of biodiesel and the upgradation of bio-oil, whereas methane mono-oxygenases could be explored for the production of methanol via the oxidation of methane generated from food wastes. Industrial production of ethanol from food waste using bioconversion technologies is a success story. To date, there has been no specific report on the use of food waste for propanol preparation using enzymes. The ABE process (Acetone–Butanol–Ethanol) (using suitable microorganisms) is used for butanol preparation, where the vacuum stripping system is integrated to remove butanol from the broth and circumvent inhibition. The synthesis of hydrocarbon fuels from fatty acids and triglycerides can be carried out using enzymes, such as carboxylic acid reductase and fatty acid photodecarboxylase (an algal photoenzyme). Both carboxylic acid reductase and fatty acid photodecarboxylase have not yet been applied in the direct valorization of food wastes. Furthermore, limitations of the reported methods, societal and economic aspects and a fresh perspective on the subject, along with important examples, are described.
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28
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Hamam M, Spina D, Raimondo M, Di Vita G, Zanchini R, Chinnici G, Tóth J, D'Amico M. Industrial symbiosis and agri-food system: Themes, links, and relationships. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2023. [DOI: 10.3389/fsufs.2022.1012436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
Abstract
Industrial symbiosis is an eco-innovative system concept that is based on a circular economy and industrial ecology ideas. This process comprises the movement of materials, energy, and skills across enterprises located within eco-industrial parks, and strives to provide economic, environmental, and social competitive advantages for all the involved parties. Considering that the agri-food system creates a vast quantity of by-products along the supply chain, it is a sector that has huge potential within material and energy recovery systems and fits well into eco-industrial parks. The current study is a literature review that aims to evaluate the interest exhibited so far by scientific research in the topic of industrial symbiosis in the agri-food sector and to highlight the primary analytical techniques that have been used for this topic. Using the paradigm of multiple correspondence analysis, a content analysis was conducted from which the major themes of the researched phenomena emerged. The results indicate that the topic areas are unrelated and somewhat distant from each other. The analyzed case studies have revealed that the authors had neglected the communicative and collaborative elements among stakeholders, and instead focused on the potential use of some tools and approaches. Furthermore, it has been hypothesized that the hiding of information within a supply chain prevents industrial symbiosis procedures from being implemented. This research suggests the necessity of creating communication and cooperation platforms among stakeholders, which would promote the introduction of new techniques and tools for the development of circular production systems.
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29
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Onder S, Can Karaca A, Ozcelik B, Alamri AS, Ibrahim SA, Galanakis CM. Exploring the Amino-Acid Composition, Secondary Structure, and Physicochemical and Functional Properties of Chickpea Protein Isolates. ACS OMEGA 2023; 8:1486-1495. [PMID: 36643507 PMCID: PMC9835623 DOI: 10.1021/acsomega.2c06912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Accepted: 12/09/2022] [Indexed: 06/17/2023]
Abstract
This study examined the amino-acid profile, secondary structure, and physicochemical and functional properties of proteins isolated from Anatolian chickpea landraces. Secondary objective of the study was to determine whether a relationship exists between the amino-acid composition and physicochemical and functional properties. Aspartic acid and glutamic acid were the dominant amino acids, while the isolates were deficient in methionine. Secondary structures were determined by Fourier transform infrared spectroscopy, where the β-sheet was shown to be dominant. The denaturation temperature of the isolates was between 87 and 145 °C, and the highest net surface charge (≃28.6 mV) and solubility (∼95.0%) were observed at pH 9.0-10.0. The isolates' water-holding capacity varied between 2.1 and 2.7 g water/g protein, whereas their oil-holding capacity ranged between 3.4 and 4.4 g oil/g protein. Emulsion capacity, emulsifying activity, and the stability indices of isolates were found to be between 401.2 and 469.1 g oil/g protein, 14.5 and 25.7 m2/g, and 45.7 and 146.9 min, respectively. Isolates of Hisar and Erzincan chickpeas exhibited good emulsifying properties. The Yasa isolate had a relatively high hydrophobic amino-acid content and delivered the best gelation performance. Overall, significant differences in the characteristics of proteins were observed among the different chickpea landraces studied.
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Affiliation(s)
- Sumeyra Onder
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Asli Can Karaca
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Beraat Ozcelik
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Abdulhakeem S. Alamri
- Department
of Clinical Laboratory Sciences, College of Applied Medical Sciences, Taif University, Taif 26571, Saudi Arabia
- Centre
of Biomedical Sciences Research (CBSR), Deanship of Scientific Research, Taif University, Taif 26571, Saudi Arabia
| | - Salam A. Ibrahim
- Food
and Nutritional Sciences Program, North
Carolina A&T State University, Greensboro, North Carolina 27411, United States
| | - Charis M. Galanakis
- Department
of Research & Innovation, Galanakis
Laboratories, Skalidi
34, 73131 Chania, Greece
- Department
of Biology, College of Science, Taif University, Taif 26571, Saudi Arabia
- Food
Waste Recovery Group, ISEKI Food Association, Vienna 1190, Austria
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30
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Pandey VK, Dar AH, Rohilla S, Mahanta CL, Shams R, Khan SA, Singh R. Recent Insights on the Role of Various Food Processing Operations Towards the Development of Sustainable Food Systems. CIRCULAR ECONOMY AND SUSTAINABILITY 2023; 3:1-24. [PMID: 36620426 PMCID: PMC9811882 DOI: 10.1007/s43615-022-00248-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Accepted: 12/15/2022] [Indexed: 01/05/2023]
Abstract
Chronic hunger and malnutrition will eventually result from the population's rapid growth. It is unlikely to succeed in tackling the rising challenges of delivering sustainable food for all people unless high attention is paid on the function of food processing to ensure the supply of stable food. It is impossible to overstate the importance of developing food processing and preservation technologies that can reduce food losses and wastage during surplus seasons. Therefore, sustainable food systems must be developed to provide healthy diets without damaging our world and its resources. The goal is to use various perspectives to confirm why food processing is crucial to future food supply. It is important to show the appropriate utilization of sustainability factors and effect assessments to construct for feeding the globe while staying within planetary limits. There has never been a better time to assure a plentiful food supply to feed the people than right now, when the population is expanding at a worrying rate. The sustainable food project seeks to move the food systems in a long-term, more equitable direction. Food processing, or the conversion of raw materials into functional, edible, and consumer acceptable food, is a critical link in the food value chain between consumption and production. This review looked at various existing and emerging food processing followed by preservation techniques. Food systems must also attempt to reduce food waste and losses, as well as the current and future impacts on the environment and society, to be sustainable.
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Affiliation(s)
- Vinay Kumar Pandey
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
| | - Shubham Rohilla
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur, India
| | - Charu Lata Mahanta
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur, India
| | - Rafeeya Shams
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab India
| | - Shafat Ahmad Khan
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
| | - Rahul Singh
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh India
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31
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Martínez-Antequera FP, López-Ruiz R, Martos-Sitcha JA, Mancera JM, Moyano FJ. Assessing differences in the bioaccessibility of phenolics present in two wine by-products using an in-vitro model of fish digestion. Front Vet Sci 2023; 10:1151045. [PMID: 37205229 PMCID: PMC10186350 DOI: 10.3389/fvets.2023.1151045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Accepted: 04/13/2023] [Indexed: 05/21/2023] Open
Abstract
Increasing attention is currently being paid to the protective role of polyphenols in health and oxidative status in fish. For this reason, the potential use of different natural sources of such compounds, like wine by products, is under study. One key step required to gain a better understanding on the biological roles of polyphenols for a given species is to assess the different factors affecting their digestive bioaccessibility, and a great number of such studies is based in the use of in vitro digestion models. In the present study the potential digestive bioavailability of the phenolic compounds present in wine bagasse and lees was evaluated for two fish species showing great differences in their digestive phisyiology: the omnivorous gilthead sea bream (Sparus aurata) and the herbivorous flathead grey mullet (Mugil cephalus). The study was developed using in vitro models adapted to simulate their digestion and a factorial experimental design that simultaneously evaluated the effects of the ingredient used as source of polyphenols, presence or absence of feed matrix, fish species and digestion time. The release of the phenolic compounds was evaluated using ultra-high performance liquid chromatography (UHPLC) coupled to high resolution mass spectrometry (HRMS) detection. Both the presence of feed matrix and the type of wine by-product showed a significant effect on the digestive release of both total and specific types of polyphenols while fish species showed to be significant only for some specific compounds, like eriodyctiol or syringic acid. The time of digestion was not identified as a statistically significant factor in the release of phenolic compounds due to the great variability in the patterns observed that were classified as early, sustained and late. The observed great variations in the patterns of release of different types of phenolic compounds with time suggest an important effect of gut transit rates on the net bioavailability of a given phenolic compound in the live fish. The present study is, to our knowledge, the first one on which an in vitro approach was applied to assess to what extent the possible complexation of wine polyphenols present in wine by-products with either digestive enzymes or components of the feed matrix could limit their bioaccessibility if included in diets of two different fish species.
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Affiliation(s)
- Francisca P. Martínez-Antequera
- Departamento de Biología y Geología, Facultad de Ciencias Experimentales, Universidad de Almería, Almería, Spain
- Departamento de Biología, Facultad de Ciencias del Mar y Ambientales, Instituto Universitario de Investigación Marina (INMAR), Campus de Excelencia Internacional del Mar (CEI·MAR), Cádiz, Spain
- *Correspondence: Francisca P. Martínez-Antequera,
| | - Rosalía López-Ruiz
- Research Group “Analytical Chemistry of Contaminants”, Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agri-Food Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence, ceiA3, University of Almeria, Almeria, Spain
| | - Juan Antonio Martos-Sitcha
- Departamento de Biología y Geología, Facultad de Ciencias Experimentales, Universidad de Almería, Almería, Spain
| | - Juan Miguel Mancera
- Departamento de Biología y Geología, Facultad de Ciencias Experimentales, Universidad de Almería, Almería, Spain
| | - Francisco Javier Moyano
- Departamento de Biología, Facultad de Ciencias del Mar y Ambientales, Instituto Universitario de Investigación Marina (INMAR), Campus de Excelencia Internacional del Mar (CEI·MAR), Cádiz, Spain
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32
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Protein Characteristics and Bioactivity of Fish Protein Hydrolysates from Tra Catfish ( Pangasius hypophthalmus) Side Stream Isolates. Foods 2022; 11:foods11244102. [PMID: 36553843 PMCID: PMC9778320 DOI: 10.3390/foods11244102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 11/29/2022] [Accepted: 12/13/2022] [Indexed: 12/24/2022] Open
Abstract
Enzymatic hydrolysis is a novel method to recover highly potent bioactive fish protein hydrolysates (FPHs) from fish processing side-streams. The common way of producing FPHs directly from fish side-streams may be inappropriate due to the excess of lipids and pro-oxidants, especially in lipid-rich streams, as obtained from Tra catfish. This study aimed to optimise the hydrolysis conditions for a commercial enzyme (Alcalase® 2.4 L) (enzyme concentrate, temperature, and time) in FPH production from the fish protein isolate obtained from Tra catfish dark muscle (DM-FPI) using the pH-shift method. The degree of hydrolysis (DH), protein recovery (PR), and antioxidant properties, including DPPH radical scavenging activity (DPPH-RSA) and total reducing power capacity (TRPC), were measured to evaluate the effects of the hydrolysis conditions on the FPHs. Optimal hydrolysis was obtained at an enzyme/substrate protein ratio of 3% (v/w) and a hydrolysis temperature of 50 °C for 3 h. The FPHs obtained from different substrates, including DM-FPI, abdominal cut-off (ACO) FPI, and head and backbone blend (HBB) FPI, had similar DHs under these optimum conditions, ranging from 22.5% to 24.0%. However, the FPH obtained from abdominal cut-off isolate (ACO-FPH) showed the highest PR of 81.5 ± 4.3% and the highest antioxidant properties, with a DPPH-RSA of 86.1 ± 1.6% and a TRPC of 6.4 ± 0.4 equivalent mg vitamin C/g protein. The resulting FPHs present a natural source of antioxidants with great potential for food applications, especially the ACO-FPH. In addition, all FPHs had excellent amino acid profiles, indicating strong potential for their use as supplements. Tra catfish protein-rich side-streams can thus be processed into high-value bioactive FPHs using Alcalase for human consumption.
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Bhatti SA, Hussain MH, Mohsin MZ, Mohsin A, Zaman WQ, Guo M, Iqbal MW, Siddiqui SA, Ibrahim SA, Ur-Rehman S, Korma SA. Evaluation of the antimicrobial effects of Capsicum, Nigella sativa, Musa paradisiaca L., and Citrus limetta: A review. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.1043823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
The extensive use of antibiotics and vaccines against microbial infections can result in long-term negative effects on humans and the environment. However, there are a number of plants that have antimicrobial effects against various disease-causing microbes such as bacteria, viruses, and fungi without negative side effects or harm to the environment. In this regard, four particular plants- Capsicum, Nigella sativa, Musa paradisiaca L., and Citrus limetta have been widely considered due to their excellent antimicrobial effect and ample availability. In this review, we discuss their antimicrobial effects due to the presence of thymoquinone, p-cymene, pinene, alkaloids, limonene, camphene, and melanin. These antimicrobial compounds disrupt the cell membrane of microbes, inhibit cellular division, and form biofilm in bacterial species, eventually reducing the number of microbes. Extraction of these compounds from the respective plants is carried out by different methods such as soxhlet, hydro-distillation, liquid-liquid extraction (LLE), pressurized liquid extraction (PLE), solid-phase extraction (SPE), supercritical fluid extraction (SFE), pulsed electric field (PEF), microwave-assisted extraction (MAE), enzyme-assisted extraction (EAE), ultrasound-assisted extraction (UAE), and high-voltage electrical discharge. Suitable selection of the extraction technique highly depends upon the associated advantages and disadvantages. In order to aid future study in this field, this review paper summarizes the advantages and disadvantages of each of these approaches. Additionally, the discussion covers how antimicrobial agents destroy harmful bacteria. Thus, this review offers in-depth knowledge to researchers on the antibacterial properties of Capsicum, Nigella sativa, Musa paradisiaca L. peels, and Citrus limetta.
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Siqueira MU, Contin B, Fernandes PRB, Ruschel-Soares R, Siqueira PU, Baruque-Ramos J. Brazilian Agro-industrial Wastes as Potential Textile and Other Raw Materials: a Sustainable Approach. MATERIALS CIRCULAR ECONOMY 2022. [PMCID: PMC8790225 DOI: 10.1007/s42824-021-00050-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The Brazilian agro-industrial chain generates about 291 million/tons/year of wastes, which, if inadequately destinated, could originate social and environmental risks. There is a growing need for the use of alternative raw materials to replace that originated from fossil resources in the Brazilian industry. Renewable materials play an important role on the sustainability of ecosystems and materials’ circularity. The issue has acquired importance in light of recent bio-based agro-fiber development potential applications. Considering sustainability guidelines, this study aimed to analyze the main Brazilian agro-industrial waste crops (temporary and permanent) as important sources of natural fibers and other raw materials. A systematic review of the literature (SRL) about Brazilian researches, based on concepts of industrial ecology, and the creation of a bibliometric analysis network were carried out. The agricultural biomass related to the main crops presents characteristics making them suitable to be applied for textiles, as natural fibers and polymers, in biosorbents for industrial effluents, and cellulose obtention and reinforcement material in composites. Thus, scientific investment in researches on materials and technology development are necessary to provide applications that could meet current and future demands and expand the scope of new materials for sustainability.
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Affiliation(s)
- Mylena Uhlig Siqueira
- School of Arts, Sciences and Humanities, University of Sao Paulo, Av. Arlindo Bettio, 1000, Sao Paulo, SP 03828-000 Brazil
| | - Barbara Contin
- School of Arts, Sciences and Humanities, University of Sao Paulo, Av. Arlindo Bettio, 1000, Sao Paulo, SP 03828-000 Brazil
| | | | - Raysa Ruschel-Soares
- School of Arts, Sciences and Humanities, University of Sao Paulo, Av. Arlindo Bettio, 1000, Sao Paulo, SP 03828-000 Brazil
| | - Philipe Uhlig Siqueira
- Department of Environmental Engineering, Federal University of Espirito Santo, Av. Fernando Ferrari, 514, Vitoria, ES 29075-910 Brazil
| | - Julia Baruque-Ramos
- School of Arts, Sciences and Humanities, University of Sao Paulo, Av. Arlindo Bettio, 1000, Sao Paulo, SP 03828-000 Brazil
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Reintegration of Food Industry By-Products: Potential Applications. Foods 2022; 11:foods11223743. [PMID: 36429335 PMCID: PMC9689787 DOI: 10.3390/foods11223743] [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: 10/11/2022] [Revised: 11/06/2022] [Accepted: 11/16/2022] [Indexed: 11/23/2022] Open
Abstract
Numerous studies have indicated that fruits and vegetables are considered as significant sources of bioactive compounds. The generated by-products, which are derived from the food industry, reveal similar or higher antioxidant activity. On the other hand, intense industrialization results in the production of large volumes of by-products, raising serious environmental issues. Therefore, this situation creates the necessity to develop new strategies in order to exploit the generated wastes, securing the ability to develop new high-added-value products. This review aims to summarize the exploitation of fruit wastes, namely, apple and citrus, as well as vegetable by-products which are derived from tomato, potato and carrot cultivation. All the aforementioned by-products have found wide applications in the development of new high-added-value products in the food and feed industry owing to their improved nutritional profiles. Furthermore, these wastes are characterized by a strong antioxidant activity, justifying their valorization in other fields such as cosmetics and pharmaceutical industries.
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Šunjka D, Mechora Š. An Alternative Source of Biopesticides and Improvement in Their Formulation-Recent Advances. PLANTS (BASEL, SWITZERLAND) 2022; 11:3172. [PMID: 36432901 PMCID: PMC9694139 DOI: 10.3390/plants11223172] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/14/2022] [Accepted: 11/16/2022] [Indexed: 06/16/2023]
Abstract
Plant protection in contemporary agriculture requires intensive pesticide application. Their use has enabled the increase in yields, simplifying cultivation systems and crop protection strategies, through successful control of harmful organisms. However, it has led to the accumulation of pesticides in agricultural products and the environment, contaminating the ecosystem and causing adverse health effects. Therefore, finding new possibilities for plant protection and effective control of pests without consequences for humans and the environment is imperative for agricultural production. The most important alternatives to the use of chemical plant protection products are biopesticides. However, in order to increase their application and availability, it is necessary to improve efficacy and stability through new active substances and improved formulations. This paper represents an overview of the recent knowledge in the field of biopesticides and discusses the possibilities of the use of some new active substances and the improvement of formulations.
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Affiliation(s)
- Dragana Šunjka
- Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
| | - Špela Mechora
- Agency for Radwaste Management, Litostrojska 58A, 1000 Ljubljana, Slovenia
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Scientific substantiation of the use of plant processing derivatives for enrichment of ferrous milk drinks. EUREKA: LIFE SCIENCES 2022. [DOI: 10.21303/2504-5695.2022.002659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
Abstract
Derivatives from plant processing are generally classified as industrial waste. Despite their biological properties, they are mostly recycled or used in the production of animal feed. Given the rapid growth of the world's population and the increased interest of consumers in plant foods, it is advisable to use plant by-products as nutritional supplements with certain functional properties. The purpose of the study is to substantiate the possibility of using sesame flour and rice bran as fillers in the production of fermented milk drinks. Formulas were developed for fermented milk drinks enriched with sesame flour in the amount of 2 % and rice bran – 1 %. The amount of additives was determined taking into account the optimal organoleptic indicators. The study showed that the addition of additives increased the content of dietary fiber in a product enriched with rice bran, up to 0.3%, and up to 0.7 % in a fermented milk drink with sesame flour. The antioxidant properties of a fermented milk drink enriched with sesame flour were studied. Antioxidant properties were determined by the level of DPPH radical scavenging activity. The results of the study showed that the highest DPPH radical scavenging activity (1.82 mg/ml) was observed in the enriched sample on day 7 of storage. On the 14th day of storage in the control sample, the activity decreased to 1.55 mg/ml, while in the sample with sesame flour its value was at the level of 1.75 mg/ml. Thus, it can be argued that the investigated plant by-products can be used as additives to increase the content of dietary fiber and increase the shelf life of products
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Agri-Food By-Products in Cancer: New Targets and Strategies. Cancers (Basel) 2022; 14:cancers14225517. [PMID: 36428610 PMCID: PMC9688227 DOI: 10.3390/cancers14225517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 10/27/2022] [Accepted: 11/07/2022] [Indexed: 11/11/2022] Open
Abstract
The globalization and the changes in consumer lifestyles are forcing us to face a deep transformation in food demand and in the organization of the entire food production system. In this new era, the food-loss and food-waste security nexus is relevant in the global debate and avoiding unsustainable waste in agri-food systems as well as the supply chain is a big challenge. "Food waste" is useful for the recovery of its valuable components, thus it can assume the connotation of a "food by-product". Sustainable utilization of agri-food waste by-products provides a great opportunity. Increasing evidence shows that agri-food by-products are a source of different bioactive molecules that lower the inflammatory state and, hence, the aggressiveness of several proliferative diseases. This review aims to summarize the effects of agri-food by-products derivatives, already recognized as promising therapeutics in human diseases, including different cancer types, such as breast, prostate, and colorectal cancer. Here, we examine products modulating or interfering in the signaling mediated by the epidermal growth factor receptor.
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Narisetty V, Adlakha N, Kumar Singh N, Dalei SK, Prabhu AA, Nagarajan S, Naresh Kumar A, Amruthraj Nagoth J, Kumar G, Singh V, Kumar V. Integrated biorefineries for repurposing of food wastes into value-added products. BIORESOURCE TECHNOLOGY 2022; 363:127856. [PMID: 36058538 DOI: 10.1016/j.biortech.2022.127856] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/20/2022] [Accepted: 08/22/2022] [Indexed: 06/15/2023]
Abstract
Food waste (FW) generated through various scenarios from farm to fork causes serious environmental problems when either incinerated or disposed inappropriately. The presence of significant amounts of carbohydrates, proteins, and lipids enable FW to serve as sustainable and renewable feedstock for the biorefineries. Implementation of multiple substrates and product biorefinery as a platform could pursue an immense potential of reducing costs for bio-based process and improving its commercial viability. The review focuses on conversion of surplus FW into range of value-added products including biosurfactants, biopolymers, diols, and bioenergy. The review includes in-depth description of various types of FW, their chemical and nutrient compositions, current valorization techniques and regulations. Further, it describes limitations of FW as feedstock for biorefineries. In the end, review discuss future scope to provide a clear path for sustainable and net-zero carbon biorefineries.
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Affiliation(s)
- Vivek Narisetty
- Innovation Centre, Moolec Science Pvt. Ltd., Gallow Hill, Warwick CV34 6UW, United Kingdom
| | - Nidhi Adlakha
- Synthetic Biology and Bioprocessing Group, Regional Centre for Biotechnology, NCR-Biotech Cluster, Faridabad, India
| | - Navodit Kumar Singh
- Department of Biochemical Engineering and Biotechnology, Indian Institute of Technology Delhi, New-Delhi 110016, India
| | - Sudipt Kumar Dalei
- Synthetic Biology and Bioprocessing Group, Regional Centre for Biotechnology, NCR-Biotech Cluster, Faridabad, India
| | - Ashish A Prabhu
- Department of Biotechnology, National Institute of Technology Warangal, Warangal, Telangana 506004, India
| | - Sanjay Nagarajan
- Sustainable Environment Research Centre, University of South Wales, Pontypridd CF37 4BB, United Kingdom
| | - A Naresh Kumar
- Department of Environmental Science and Technology, University of Maryland, College Park, MD 20742, USA
| | - Joseph Amruthraj Nagoth
- School of Biosciences and Veterinary Medicine, University of Camerino, 62032 Camerino, Italy
| | - Gopalakrishnan Kumar
- Institute of Chemistry, Bioscience and Environmental Engineering, Faculty of Science and Technology, University of Stavanger, Box 8600 Forus, 4036 Stavanger, Norway; School of Civil and Environmental Engineering, Yonsei University, Seoul, 03722, Republic of Korea
| | - Vijai Singh
- Department of Biosciences, Indrashil University, Rajpur, Gujarat, India
| | - Vinod Kumar
- School of Water, Energy, and Environment, Cranfield University, Cranfield MK43 0AL, United Kingdom.
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Upgrading the Functional Potential of Apple Pomace in Value-Added Ingredients with Probiotics. Antioxidants (Basel) 2022; 11:antiox11102028. [PMID: 36290751 PMCID: PMC9598324 DOI: 10.3390/antiox11102028] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 10/09/2022] [Accepted: 10/12/2022] [Indexed: 11/23/2022] Open
Abstract
Emerging customized designs to upgrade the functional potential of freeze-dried apple pomace was used in this study, in order to transform the industrial by-products into ingredients containing probiotics, for a better and healthier food composition. The freeze-dried apple pomace was analyzed for free and bounded phenolic contents, highlighting a significant level of caffeic acid (4978.00 ± 900.00 mg/100 g dry matter (DM)), trans-cinnamic acid (2144.20 ± 37.60 mg/100 g DM) and quercetin 3-β-D-glucoside (236.60 ± 3.12 mg/100 g DM). The pectin extraction yield was approximatively 24%, with a degree of esterification of 37.68 ± 1.74%, and a methoxyl content of 5.58 ± 0.88%. The freeze-dried apple pomace was added in a different ratio as a supplement to cultural medium of Loigolactobacillus bifermentans MIUG BL 16, suggesting a significant prebiotic effect (p < 0.05) at concentration between 1% and 2%. The apple pomace was used to design three freeze-dried ingredients containing probiotic, with a high level of polyphenolic content (6.38 ± 0.14 mg gallic acid equivalents/g DM) and antioxidant activity (42.25 ± 4.58 mMol Trolox/g DM) for the powder containing apple pomace ethanolic extract. When inulin was used as a prebiotic adjuvant, the obtained powder showed a 6 log/g DM viable cell count. The ingredients were added to fermented vegetable soy milk-based products, allowing us to improve the polyphenolic content, antioxidant activity and viable cell counts. The approach designed in this study allowed us to obtain ingredients suitable to add value to food, whereas premises to align with the current circular economy premises, by reintegrating the industrial waste as sources of high added value compounds, are also provided.
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Khalida A, Arumugam V, Abdullah LC, Abd Manaf L, Ismail MH. Dehydrated Food Waste for Composting: An Overview. PERTANIKA JOURNAL OF SCIENCE AND TECHNOLOGY 2022; 30:2933-2960. [DOI: 10.47836/pjst.30.4.33] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
Food waste disposal has recently received much attention worldwide due to its major impact on environmental pollution and economic costs. Using high moisture content of food waste has the highest negative environmental impact due to increased greenhouse gas emissions, odor, and leachate. Drying technologies play an important role in reducing the moisture content of food waste, which is necessary for environmental sustainability and safety. The first part of this review highlights that sun-drying is the most cost-effective drying method. However, it has not been widely recommended for food waste management due to several limitations, including the inability to control sunray temperature and the inability to control end-product quality. Thermal drying eliminates moisture from food waste quickly, preventing hydrolysis and biodegradation. Thermal dryers, such as the GAIA GC-300 dryer, and cabinet dryer fitted with a standard tray, are the best alternative to sun drying. The second part of this review highlights that dehydrated food waste products are slightly acidic (4.7–5.1), have a high electrical conductivity (EC) value (4.83–7.64 mS cm-1), with high nutrient content, due to low pH levels, dehydrated food waste is not suitable for direct use as a fertilizer for the plants. So, the dried food waste should be composted before application to the plants because the composting process will dominate the limitation of phytotoxins, anoxia, salinity, and water repellence. Trench compost can be a good choice for decomposing dried organic waste because trench compost relies solely on soil decomposing microorganisms and insects.
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San H, Laorenza Y, Behzadfar E, Sonchaeng U, Wadaugsorn K, Sodsai J, Kaewpetch T, Promhuad K, Srisa A, Wongphan P, Harnkarnsujarit N. Functional Polymer and Packaging Technology for Bakery Products. Polymers (Basel) 2022; 14:polym14183793. [PMID: 36145938 PMCID: PMC9501505 DOI: 10.3390/polym14183793] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/05/2022] [Accepted: 09/07/2022] [Indexed: 11/30/2022] Open
Abstract
Polymeric materials including plastic and paper are commonly used as packaging for bakery products. The incorporation of active substances produces functional polymers that can effectively retain the quality and safety of packaged products. Polymeric materials can be used to produce a variety of package forms such as film, tray, pouch, rigid container and multilayer film. This review summarizes recent findings and developments of functional polymeric packaging for bakery products. Functional polymerics are mainly produced by the incorporation of non-volatile and volatile active substances that effectively retain the quality of packaged bakery products. Antimicrobial agents (either synthetic or natural substances) have been intensively investigated, whereas advances in coating technology with functional materials either as edible coatings or non-edible coatings have also preserved the quality of packaged bakery products. Recent patents demonstrate novel structural packaging designs combined with active functions to extend the shelf life of bakery products. Other forms of active packaging technology for bakery products include oxygen absorbers and ethanol emitters. The latest research progress of functional polymeric packaging for bakery products, which provides important reference value for reducing the waste and improving the quality of packaged products, is demonstrated. Moreover, the review systematically analyzed the spoilage factors of baked products from physicochemical, chemical and microbiological perspectives. Functional packaging using polymeric materials can be used to preserve the quality of packaged bakery products.
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Affiliation(s)
- Horman San
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Yeyen Laorenza
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Ehsan Behzadfar
- Chemical Engineering Department, Ryerson University, Toronto, ON M5B 2K3, Canada
- Sustainable Packaging Lab, School of Graphic Communications Management, Ryerson University, Toronto, ON M5B 2K3, Canada
| | - Uruchaya Sonchaeng
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Kiattichai Wadaugsorn
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Janenutch Sodsai
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Thitiporn Kaewpetch
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Khwanchat Promhuad
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Atcharawan Srisa
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Phanwipa Wongphan
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
- Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
- Correspondence: ; Tel.: +66-2-562-5045
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Artichoke bracts as fat and wheat flour replacer in cake: optimization of reduced fat and reduced wheat flour cake formulation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01599-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Membrane Technology for Valorization of Mango Peel Extracts. Foods 2022; 11:foods11172581. [PMID: 36076767 PMCID: PMC9455947 DOI: 10.3390/foods11172581] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/17/2022] [Accepted: 08/23/2022] [Indexed: 11/18/2022] Open
Abstract
Mango peel is rich in nutritional and functional compounds, such as carbohydrates, dietary fibers, proteins, and phenolic compounds, with high potential to be applied in the food industry. Most of the investigation about recovery of bioactive compounds from fruit bioproducts involves extraction techniques and further separation of target compounds. There is still a lack of information about the potential of membrane processes to recover the nutritive/functional compounds present in aqueous extracts of those bioproducts. This research is addressed to study the performance of ultrafiltration (UF), followed by nanofiltration (NF) of UF permeates, to fractionate the compounds present in aqueous extracts of mango peel. Both UF and NF concentration processes were carried up to a volume concentration factor of 2.0. Membranes with molecular weight cut-offs of 25 kDa and 130 Da were used in the UF and NF steps, respectively. UF and NF concentrates showed antioxidant activity, attributed to the presence of phenolic compounds, with rejections of about 75% and 98.8%, respectively. UF membranes totally rejected the higher molecular weight compounds, and NF membranes almost totally concentrated the fermentable monosaccharides and disaccharides. Therefore, it is envisaged that NF concentrates can be utilized by the food industry or for bioenergy production.
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A Systematic Review on Waste as Sustainable Feedstock for Bioactive Molecules—Extraction as Isolation Technology. Processes (Basel) 2022. [DOI: 10.3390/pr10081668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In today’s linear economy, waste streams, environmental pollution, and social–economic differences are increasing with population growth. The need to develop towards a circular economy is obvious, especially since waste streams are composed of valuable compounds. Waste is a heterogeneous and complex matrix, the selective isolation of, for example, polyphenolic compounds, is challenging due to its energy efficiency and at least partially its selectivity. Extraction is handled as an emerging technology in biorefinery approaches. Conventional solid liquid extraction with organic solvents is hazardous and environmentally unfriendly. New extraction methods and green solvents open a wider scope of applications. This research focuses on the question of whether these methods and solvents are suitable to replace their organic counterparts and on the definition of parameters to optimize the processes. This review deals with the process development of agro-food industrial waste streams for biorefineries. It gives a short overview of the classification of waste streams and focuses on the extraction methods and important process parameters for the isolation of secondary metabolites.
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Mondor M, Plamondon P, Drolet H. Valorization of Agri-Food By-Products from Plant Sources Using Pressure-Driven Membrane Processes to Recover Value-Added Compounds: Opportunities and Challenges. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2094405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Martin Mondor
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, St-Hyacinthe, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Quebec, Canada
| | - Philippe Plamondon
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, St-Hyacinthe, Quebec, Canada
| | - Hélène Drolet
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, St-Hyacinthe, Quebec, Canada
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Rodrigues JPB, Liberal Â, Petropoulos SA, Ferreira ICFR, Oliveira MBPP, Fernandes Â, Barros L. Agri-Food Surplus, Waste and Loss as Sustainable Biobased Ingredients: A Review. Molecules 2022; 27:molecules27165200. [PMID: 36014439 PMCID: PMC9412510 DOI: 10.3390/molecules27165200] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/02/2022] [Accepted: 08/10/2022] [Indexed: 11/30/2022] Open
Abstract
Ensuring a sustainable supply of food for the world’s fast growing population is a major challenge in today’s economy, as modern lifestyle and increasing consumer concern with maintaining a balanced and nutritious diet is an important challenge for the agricultural sector worldwide. This market niche for healthier products, especially fruits and vegetables, has increased their production, consequently resulting in increased amounts of agri-food surplus, waste, and loss (SWL) generated during crop production, transportation, storage, and processing. Although many of these materials are not utilized, negatively affecting the environmental, economic, and social segments, they are a rich source of valuable compounds that could be used for different purposes, thus preventing the losses of natural resources and boosting a circular economy. This review aimed to give insights on the efficient management of agri-food SWL, considering conventional and emerging recovery and reuse techniques. Particularly, we explored and summarized the chemical composition of three worldwide cultivated and consumed vegetables (carrots, broccoli and lettuce) and evaluate the potential of their residues as a sustainable alternative for extracting value-added ingredients for the development of new biodynamic products.
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Affiliation(s)
- Joana P. B. Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ângela Liberal
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Spyridon A. Petropoulos
- Laboratory of Vegetable Production, Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Fytokou Street, N. Ionia, 384 46 Volos, Greece
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Beatriz P. P. Oliveira
- REQUIMTE/Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal
| | - Ângela Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Correspondence: (Â.F.); (L.B.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Correspondence: (Â.F.); (L.B.)
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Gómez-García R, Vilas-Boas AA, Vilas-Boas AM, Campos DA, Pintado M. Polyelectrolyte Precipitation: A New Green Chemistry Approach to Recover Value-Added Proteins from Different Sources in a Circular Economy Context. Molecules 2022; 27:molecules27165115. [PMID: 36014354 PMCID: PMC9413240 DOI: 10.3390/molecules27165115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 08/04/2022] [Accepted: 08/05/2022] [Indexed: 11/16/2022] Open
Abstract
Proteins have always been vital biological molecules used for industrial purposes, human nutrition and health. Nowadays, seeking new alternatives and sources of these biomolecules is becoming an increasing research trend derived from the present consumer awareness between food consumption and health promotion, but also on environmental sustainability. Although there are different consolidated/traditional downstream processes to obtain proteins, such as chromatography tools, alkali hydrolysis, precipitation by inorganic salts and organic solvents, their industrial-scale application still demands urgent innovation due to the poor recovery yields, high costs and time-consuming steps, environmental impact as well as some toxic concerns. Polyelectrolyte precipitation represents a green, innovative alternative for protein recovery; however, there are reduced data regarding its pilot or industrial-scale application. In this literature work, the action mechanism and principles with regards to its functionality and insights for its application on a big scale are reviewed. Overall, this review discusses the novelty and sustainability of protein precipitation by polyelectrolytes from different sources against traditional techniques as well as highlights the relationship between protein source, production relevance and bioactive properties that are key factors to maximize the application of this extractive method on a circular economy context.
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49
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Impact of Cell Disintegration Techniques on Curcumin Recovery. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09319-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
Abstract
In recent years, the improvement of curcumin recovery from turmeric by cell and tissue disintegration techniques has been gaining more attention; these emerging techniques were used for a reproducible and robust curcumin extraction process. Additionally, understanding the material characteristics is also needed to choose the optimized technique and appropriate processing parameters. In this review, an outlook about the distribution of different fractions in turmeric rhizomes is reviewed to explain matrix challenges on curcumin extraction. Moreover, the most important part, this review provides a comprehensive summary of the latest studies on ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), enzyme-assisted extraction (EAE), high-pressure-assisted extraction (HPAE), pulsed electric field-assisted extraction (PEFAE), and ohmic heating-assisted extraction (OHAE). Lastly, a detailed discussion about the advantages and disadvantages of emerging techniques will provide an all-inclusive understanding of the food industry’s potential of different available processes.
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50
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Liu H, Xu X, Cui H, Xu J, Yuan Z, Liu J, Li C, Li J, Zhu D. Plant-Based Fermented Beverages and Key Emerging Processing Technologies. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2097256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, China
- Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Bohai University, Jinzhou, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Xinyue Xu
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Huaitian Cui
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jiaxin Xu
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Zhiheng Yuan
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jun Liu
- Shandong Yuwang Ecological Food Industry Co. Ltd, Dezhou, China
| | - Chunyang Li
- Processing, Jiangsu Academy of Agricultural SciencesInstitute of Agro-Products, Nanjing, China
| | - Jun Li
- College of Food Science and Technology, Bohai University, Jinzhou, China
- Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Bohai University, Jinzhou, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University, Jinzhou, China
- Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Bohai University, Jinzhou, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
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