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Huang Y, Liu L, Sun B, Zhu Y, Lv M, Li Y, Zhu X. A Comprehensive Review on Harnessing Soy Proteins in the Manufacture of Healthy Foods through Extrusion. Foods 2024; 13:2215. [PMID: 39063299 PMCID: PMC11276047 DOI: 10.3390/foods13142215] [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: 05/16/2024] [Revised: 06/22/2024] [Accepted: 06/28/2024] [Indexed: 07/28/2024] Open
Abstract
The global development of livestock production systems, accelerated by the growing demand for animal products, has greatly contributed to land-use change, greenhouse gas emissions, and pollution of the local environment. Further, excessive consumption of animal products has been linked with cardiovascular diseases, digestive system diseases, diabetes, and cancer. On the other hand, snacks, pasta, and bread available on the market are made from wheat, fat, salt, and sugar, which contribute to the risk of cardiovascular diseases. To counter these issues, a range of plant protein-based food products have been developed using different processing techniques, such as extrusion. Given the easy scalability, low cost of extrusion technology, and health benefits of soy proteins, this review focuses on the extrusion of soy protein and the potential application of soy protein-based extrudates in the manufacture of healthy, nutritious, and sustainable meat analogs, snacks, pasta products, and breakfast cereals. This review discusses the addition of soy protein to reformulate hypercaloric foods through extrusion technology. It also explores physical and chemical changes of soy proteins/soy protein blends during low and high moisture extrusion. Hydrogen bonds, disulfide bonds, and hydrophobic interactions influence the properties of the extrudates. Adding soy protein to snacks, pasta, breakfast cereals, and meat analogs affects their nutritional value, physicochemical properties, and sensory characteristics. The use of soy proteins in the production of low-calorie food could be an excellent opportunity for the future development of the soybean processing industry.
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Affiliation(s)
- Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; (Y.H.); (L.L.); (B.S.); (Y.Z.); (M.L.)
| | - Linlin Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; (Y.H.); (L.L.); (B.S.); (Y.Z.); (M.L.)
| | - Bingyu Sun
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; (Y.H.); (L.L.); (B.S.); (Y.Z.); (M.L.)
| | - Ying Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; (Y.H.); (L.L.); (B.S.); (Y.Z.); (M.L.)
| | - Mingshou Lv
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; (Y.H.); (L.L.); (B.S.); (Y.Z.); (M.L.)
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
| | - Xiuqing Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; (Y.H.); (L.L.); (B.S.); (Y.Z.); (M.L.)
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Jiang H, Wang F, Ma R, Yang T, Liu C, Shen W, Jin W, Tian Y. Advances in valorization of sweet potato peels: A comprehensive review on the nutritional compositions, phytochemical profiles, nutraceutical properties, and potential industrial applications. Compr Rev Food Sci Food Saf 2024; 23:e13400. [PMID: 39030813 DOI: 10.1111/1541-4337.13400] [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: 01/09/2024] [Revised: 05/23/2024] [Accepted: 06/14/2024] [Indexed: 07/22/2024]
Abstract
During food production, food processing, and supply chain, large amounts of food byproducts are generated and thrown away as waste, which to a great extent brings about adverse consequences on the environment and economic development. The sweet potato (Ipomoea batatas L.) is cultivated and consumed in many countries. Sweet potato peels (SPPs) are the main byproducts generated by the tuber processing. These residues contain abundant nutrition elements, bioactive compounds, and other high value-added substances; therefore, the reutilization of SPP holds significance in improving their overall added value. SPPs contain abundant phenolic compounds and carotenoids, which might contribute significantly to their nutraceutical properties, including antioxidant, antimicrobial, anticancer, prebiotic, anti-inflammatory, wound-healing, and lipid-lowering effects. It has been demonstrated that SPP could be promisingly revalorized into food industry, including: (1) applications in diverse food products; (2) applications in food packaging; and (3) applications in the recovery of pectin and cellulose nanocrystals. Furthermore, SPP could be used as promising feedstocks for the bioconversion of diverse value-added bioproducts through biological processing.
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Affiliation(s)
- Haitao Jiang
- State Key Laboratory of Food Science and Resource, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Fan Wang
- State Key Laboratory of Food Science and Resource, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Rongrong Ma
- State Key Laboratory of Food Science and Resource, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Tianyi Yang
- Analysis and Testing Center, Jiangnan University, Wuxi, P. R. China
| | - Chang Liu
- State Key Laboratory of Food Science and Resource, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Wangyang Shen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, P. R. China
| | - Weiping Jin
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, P. R. China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Resource, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Analysis and Testing Center, Jiangnan University, Wuxi, P. R. China
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3
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Ramos-Escudero F, Rojas-García A, Cádiz-Gurrea MDLL, Segura-Carretero A. High potential extracts from cocoa byproducts through sonotrode optimal extraction and a comprehensive characterization. ULTRASONICS SONOCHEMISTRY 2024; 106:106887. [PMID: 38696912 PMCID: PMC11070619 DOI: 10.1016/j.ultsonch.2024.106887] [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: 12/19/2023] [Revised: 02/23/2024] [Accepted: 04/23/2024] [Indexed: 05/04/2024]
Abstract
Cocoa pod husk (CPH) and cocoa bean shell (CBS) are by-products obtained during pre-processing and processing of cocoa beans. Several bioactive compounds have been identified in these by-products that can be used for commercial applications as a way to promote the circular economy. Therefore, the objective of this paper was to recover bioactive compounds from CPH and CBS by sonoextraction process, to determine the type, content, and antioxidant activity in optimized extracts. To achieve our purpose, an optimization strategy using Box-Behnken Design coupled response surface methodology (MRS) was applied. The extraction conditions were optimized. The results obtained for CBS were: TPC (193 mg GAE/g), TEAC (1.02 mmol TE/g), FRAP (1.02 mmol FeSO4/g) and ORAC (2.6 mmol TE/g), while for CPH, the reported values were: TPC (48 mg GAE/g), TEAC (0.30 mmol TE/g), FRAP (0.35 mmol FeSO4/g) and ORAC (0.43 mmol TE/g) under the optimized conditions: Time (XA): 15 min, Amplitude (XB): 80 %, Ethanol (XC): 50 %. The LC-ESI-qTOF-MS analysis results allowed the identification of 79 compounds, of which 39 represent the CBS extract, while 40 compounds were identified in CPH extract. To conclude, sonotrode based extraction could be considered as an efficient and fast alternative for the recovery of bioactive substances from CBS and CPH.
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Affiliation(s)
- Fernando Ramos-Escudero
- Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutraceúticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Av. La Fontana 550 15024 Lima, Perú; Carrera de Nutrición y Dietética, Facultad de Ciencias de la Salud, Universidad San Ignacio de Loyola, Av. La Fontana 550 15024 Lima, Perú.
| | - Alejandro Rojas-García
- Department of Analytical Chemistry, Faculty of Science, University of Granada, Fuentenueva s/n 18071 Granada, Spain
| | - María de la Luz Cádiz-Gurrea
- Department of Analytical Chemistry, Faculty of Science, University of Granada, Fuentenueva s/n 18071 Granada, Spain
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, Faculty of Science, University of Granada, Fuentenueva s/n 18071 Granada, Spain
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Samad A, Alam AMMN, Kumari S, Hossain MJ, Lee EY, Hwang YH, Joo ST. Modern Concepts of Restructured Meat Production and Market Opportunities. Food Sci Anim Resour 2024; 44:284-298. [PMID: 38764516 PMCID: PMC11097039 DOI: 10.5851/kosfa.2024.e18] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Revised: 02/13/2024] [Accepted: 02/14/2024] [Indexed: 05/21/2024] Open
Abstract
Restructured meat (RM) products are gaining importance as an essential component of the meat industry due to consumers' interest in health benefits. RM products imply the binding or holding of meat, meat by-products, and vegetable proteins together to form a meat product with meat's sensory and textural properties. RM products provide consumers with diversified preferences like the intake of low salt, low fat, antioxidants, and high dietary fiber in meat products. From the point of environmental sustainability, RM may aid in combining underutilized products and low-valued meat by adequately utilizing them instead of dumping them as waste material. RM processing technique might also help develop diversified and new hybrid meat products. It is crucial to have more knowledge on the quality issues, selection of binding agents, their optimum proportion, and finally, the ideal processing techniques. It is observed in this study that the most crucial feature of RM could be its healthy products with reduced fat content, which aligns with the preferences of health-conscious consumers who seek low-fat, low-salt, high-fiber options with minimal synthetic additives. This review briefly overviews RM and the factors affecting the quality and shelf life. Moreover, it discusses the recent studies on binding agents in processing RM products. Nonetheless, the recent advancements in processing and market scenarios have been summarized to better understand future research needs. The purpose of this review was to bring light to the ways of sustainable and economical food production.
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Affiliation(s)
- Abdul Samad
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - AMM Nurul Alam
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Swati Kumari
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Md. Jakir Hossain
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
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5
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Silva V, Oliveira I, Pereira JA, Gonçalves B. Almond By-Products Substrates as Sustainable Amendments for Green Bean Cultivation. PLANTS (BASEL, SWITZERLAND) 2024; 13:540. [PMID: 38498547 PMCID: PMC10891745 DOI: 10.3390/plants13040540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 02/08/2024] [Accepted: 02/13/2024] [Indexed: 03/20/2024]
Abstract
Almond processing generates a high quantity of by-products, presenting the untapped potential for alternative applications and improved sustainability in production. This study aimed to evaluate whether the incorporation of almond by-products (hulls/shells) can improve the biochemical characteristics of green bean pods when used as an alternative to traditional growing media in green bean plants. Four substrates were prepared: the Control substrate (C): 70% peat + 30% perlite; substrate (AS): 70% peat + 30% shells; substrate (AH): 70% peat + 30% perlite + 1 cm hulls as mulch; substrate (MIX): 70% peat + 15% shells + 15% hulls. Plants were grown in each of these substrates and subjected to two irrigation levels, 100% and 50% of their water-holding capacity. Biochemical parameters (photosynthetic pigments, total phenolics, flavonoids, ortho-diphenols, soluble proteins, antioxidant capacity) and color were evaluated in the harvested pods. Results showed that pods from plants growing in AH substrate presented statistically significant higher values in their total phenolic content, while AS and MIX substrates did not reveal significant benefits. Summarily, this study highlights the potential of almond hulls as a promising medium for green bean cultivation, particularly when employed as mulch. Further research is recommended to gain a more comprehensive understanding of the application of almond by-products as natural fertilizers/mulch.
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Affiliation(s)
- Vânia Silva
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal; (I.O.); (B.G.)
| | - Ivo Oliveira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal; (I.O.); (B.G.)
| | - José Alberto Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Berta Gonçalves
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal; (I.O.); (B.G.)
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6
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Alam AMMN, Kim CJ, Kim SH, Kumari S, Lee SY, Hwang YH, Joo ST. Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics. Food Sci Anim Resour 2024; 44:39-50. [PMID: 38229861 PMCID: PMC10789553 DOI: 10.5851/kosfa.2023.e76] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 10/26/2023] [Accepted: 11/20/2023] [Indexed: 01/18/2024] Open
Abstract
The projected growth of global meat production over the next decade is attributed to rising income levels and population expansion. One potentially more pragmatic approach to mitigating the adverse externalities associated with meat production involves implementing alterations to the production process, such as transitioning to cultured meat, hybrid cultured meat, and meat alternatives. Cultured meat (CM) is derived from animal stem cells and undergoes a growth and division process that closely resembles the natural in vivo cellular development. CM is emerging as a widely embraced substitute for traditional protein sources, with the potential to alleviate the future strain on animal-derived meat production. To date, the primary emphasis of cultured meat research and production has predominantly been around the ecological advantages and ethical considerations pertaining to animal welfare. However, there exists substantial study potential in exploring consumer preferences with respect to the texture, color, cuts, and sustainable methodologies associated with cultured meat. The potential augmentation of cultured meat's acceptance could be facilitated through the advancement of a wider range of cuts to mimic real muscle fibers. This review examines the prospective commercial trends of hybrid cultured meat. Subsequently, the present state of research pertaining to the advancement of scaffolding, coloration, and muscle fiber development in hybrid cultured meat, encompassing plant-based alternatives designed to emulate authentic meat, has been deliberated. However, this discussion highlights the obstacles that have arisen in current procedures and proposes future research directions for the development of sustainable cultured meat and meat alternatives, such as plant-based meat production.
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Affiliation(s)
- AMM Nurul Alam
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Chan-Jin Kim
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - So-Hee Kim
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Swati Kumari
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Seung-Yun Lee
- Division of Animal Science, Gyeongsang
National University, Jinju 52828, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
- Division of Animal Science, Gyeongsang
National University, Jinju 52828, Korea
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
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Lordi A, Panza O, Conte A, Del Nobile MA. Best Combination of Vegetable By-Products for the Shelf-Life Extension of Fresh Pasta. Foods 2023; 13:44. [PMID: 38201071 PMCID: PMC10778435 DOI: 10.3390/foods13010044] [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: 11/22/2023] [Revised: 12/11/2023] [Accepted: 12/20/2023] [Indexed: 01/12/2024] Open
Abstract
A combination of by-products was studied in fresh handmade pasta. Pomegranate peels and olive oil by-products were used in the range 0-6% (w/w) and properly combined in a total of nine combinations with an equal amount of broccoli by-products (10% w/w). The broccoli by-products were added to improve the sensory acceptance, which was compromised when the two above by-products were added to the dough. To verify the synergic effects, among these by-products, on tagliatelle shelf life, microbiological quality based on the main spoilage groups, sensory properties, appearance of visible molds, pH and moisture content were monitored in all the packaged samples stored at 4 °C. In addition to fortified pasta samples, control tagliatelle was also investigated. A mathematical approach was used to fit experimental data and calculate pasta shelf life. In addition, a mathematical model was also proposed to describe the dependence of the shelf life from each by-product percentage added to the formulation. Results showed that while the control fresh pasta lasted about 3 days for the undesired proliferation of yeasts and coliforms, all fortified samples maintained acceptable quality for at least one week. Depending on the by-product combination, shelf-life values could reach more than 13 days. The best combination of by-products calculated based on the mathematical model, that reached the highest shelf life (13.30 days), corresponded to 10% broccoli by-products combined with 6% olive oil by-products and 6% pomegranate peels.
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Affiliation(s)
| | | | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy; (A.L.); (O.P.); (M.A.D.N.)
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Amrane-Abider M, Imre M, Herman V, Debbou-Iouknane N, Saci F, Boudries H, Madani K, Merzouk H, Ayad A. Opuntia Ficus-Indica Peel By-Product as a Natural Antioxidant Food Additive and Natural Anticoccidial Drug. Foods 2023; 12:4403. [PMID: 38137207 PMCID: PMC10742707 DOI: 10.3390/foods12244403] [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: 11/03/2023] [Revised: 12/01/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
The present study was carried out to valorize the Opuntia ficus-indica (OFI) by-products by extracting and identifying their biochemical compounds and evaluating their antioxidant potential by in vitro activities (DPPH radical and FRAP), as well as their capacity to stabilize margarine oxidation (rancimat test). In addition, their in vitro anticoccidial effect on the destruction of Eimeria oocysts isolated from naturally infected chickens was also targeted. Microwaves and response surface methodology tools were used to extract the maximum amount of phenolic compounds (42.05 ± 0.46 GAE mg/g DW of total phenolic compounds in 90 s at 400 watts). Moreover, the effect of extraction factors was also studied. Eight phenolic compounds, including isorhamnetin, dihydrokaempferol, and kaempferol-3-O-rutinoside, were identified. The findings confirmed that OFI peel extract has strong antioxidant activities (DPPH radical, ferric reducing power). The rancimat test shows that OFI peel extract improves margarine stability by 3.2 h. Moreover, it has a notable destruction rate of Eimeria oocysts (30.06 ± 0.51%, LC50: 60.53 ± 0.38 mg/mL). The present investigation offers promise for the reuse of food waste as natural margarine additives, protection of the environment, and substitution of anticoccidial synthetic treatments.
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Affiliation(s)
- Meriem Amrane-Abider
- Centre de Recherche en Technologies Agroalimentaires, Route de Targa Ouzemmour, Campus Universitaire, Bejaia 06000, Algeria; (M.A.-A.); (K.M.)
| | - Mirela Imre
- Department of Parasitology and Parasitic Disease, Faculty of Veterinary Medicine, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, Romania
| | - Viorel Herman
- Department of Infectious Diseases and Preventive Medicine, Faculty of Veterinary Medicine, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, Romania;
| | - Nedjima Debbou-Iouknane
- Department of Environment Biological Sciences, Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria;
| | - Fairouz Saci
- Biotechnology Research Center (C.R.Bt.), Ali Mendjli Nouvelle Ville UV 03, BP E73, Constantine 25000, Algeria;
| | - Hafid Boudries
- Department of Food Sciences, Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria; (H.B.); (H.M.)
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometrics, Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
| | - Khodir Madani
- Centre de Recherche en Technologies Agroalimentaires, Route de Targa Ouzemmour, Campus Universitaire, Bejaia 06000, Algeria; (M.A.-A.); (K.M.)
| | - Hafida Merzouk
- Department of Food Sciences, Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria; (H.B.); (H.M.)
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometrics, Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
| | - Abdelhanine Ayad
- Department of Environment Biological Sciences, Faculty of Nature and Life Sciences, University of Bejaia, Bejaia 06000, Algeria;
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Tomar GS, Gundogan R, Can Karaca A, Nickerson M. Valorization of wastes and by-products of nuts, seeds, cereals and legumes processing. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 107:131-174. [PMID: 37898538 DOI: 10.1016/bs.afnr.2023.03.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Abstract
Wastes and by-products of nuts, seeds, cereals and legumes carry a unique potential for valorization into value-added ingredients due to their protein, dietary fiber, antioxidant, vitamin and mineral contents. The most crucial factor in the recovery of value-added ingredients and bioactives from the wastes and by-products is the utilization of the most efficient extraction technique. This work is an overview of the classification of wastes and by-products of nuts, seeds, cereals and legumes processing, the methods used in the extraction of valuable compounds such as proteins, dietary fibers, phenolics, flavonoids and other bioactives. This chapter provides insights on the promising applications of extracted ingredients in various end products. A special emphasis is given to the challenges and improvement methods for extraction of value-added compounds from wastes and by-products of nuts, seeds, cereals and legumes processing.
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Affiliation(s)
- Gizem Sevval Tomar
- Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Rukiye Gundogan
- Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Asli Can Karaca
- Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey.
| | - Michael Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
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Shi J, Liang J, Pu J, Li Z, Zou X. Nondestructive detection of the bioactive components and nutritional value in restructured functional foods. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2022.100986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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11
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Spada E, Stillitano T, Falcone G, Iofrida N, Gulisano G, De Luca AI. Economic sustainability assessment of Mediterranean crops: A comparative Life Cycle Costing (LCC) analysis. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.1004065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
The production of food with beneficial health effects is at the attention of consumer entrepreneurs and public decision-makers. Plants with established health benefits such as almonds, olives from which olive oil is made, and figs have always been cultivated in the Mediterranean basin. In the past, these three crops were widely cultivated in Italy, particularly in the southern part, where the best soil and climate conditions persisted. Today, however, almond and fig production is at an all-time low. The present study aims to assess the economic sustainability of investments in shell almond, olive, and fig farms by integrating Life Cycle Costing (LCC) methodology with specific economic indicators. In addition, a comparison between the three crops is made based on all economic results. The analysis allowed for the consideration of all costs over the entire life cycle of the investments, streamlining business decision-making for the choice between different alternatives. The results demonstrated greater economic profitability of investments in shelled almonds and dried figs and an adequate level of profitability. On the other hand, the results for olive trees were low. In this context, the production of almonds and figs could represent an important agribusiness chain, useful for the improvement of the rural economy.
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Bortolini DG, Maciel GM, Fernandes IDAA, Pedro AC, Rubio FTV, Branco IG, Haminiuk CWI. Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends. FOOD CHEMISTRY: MOLECULAR SCIENCES 2022; 5:100134. [PMID: 36177108 PMCID: PMC9513730 DOI: 10.1016/j.fochms.2022.100134] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 08/19/2022] [Accepted: 09/17/2022] [Indexed: 11/17/2022]
Abstract
Functional foods that contain bioactive compounds (BC) and provide health benefits; Spirulina is a cyanobacterium considered blue microalgae rich in BC; BC from Spirulina have interesting health effects; Chlorophyll, carotenoids, and phycocyanin are natural corants from Spirulina; Spirulina has potential as an ingredient for application in functional foods.
Functional foods show non-toxic bioactive compounds that offer health benefits beyond their nutritional value and beneficially modulate one or more target functions in the body. In recent decades, there has been an increase in the trend toward consuming foods rich in bioactive compounds, less industrialized, and with functional properties. Spirulina, a cyanobacterium considered blue microalgae, widely found in South America, stands out for its rich composition of bioactive compounds, as well as unsaturated fatty acids and essential amino acids, which contribute to basic human nutrition and can be used as a protein source for diets free from animal products. In addition, they have colored compounds, such as chlorophylls, carotenoids, phycocyanins, and phenolic compounds which can be used as corants and natural antioxidants. In this context, this review article presents the main biological activities of spirulina as an anticancer, neuroprotective, probiotic, anti-inflammatory, and immune system stimulating effect. Furthermore, an overview of the composition of spirulina, its potential for different applications in functional foods, and its emerging technologies are covered in this review.
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Affiliation(s)
- Débora Gonçalves Bortolini
- Universidade Federal do Paraná (UFPR), Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Curitiba, Paraná CEP (81531-980), Brazil
| | - Giselle Maria Maciel
- Universidade Tecnológica Federal do Paraná (UTFPR), Departamento Acadêmico de Química e Biologia (DAQBi), Laboratório de Biotecnologia, Curitiba, Paraná CEP (81280-340), Brazil
| | - Isabela de Andrade Arruda Fernandes
- Universidade Federal do Paraná (UFPR), Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Curitiba, Paraná CEP (81531-980), Brazil
| | - Alessandra Cristina Pedro
- Universidade Federal do Paraná (UFPR), Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Curitiba, Paraná CEP (81531-980), Brazil
| | - Fernanda Thaís Vieira Rubio
- Universidade de São Paulo, Escola Politécnica, Department of Chemical Engineering, Main Campus, São Paulo, São Paulo 05508-080, Brazil
| | - Ivanise Guiherme Branco
- Universidade Estadual Paulista (UNESP), Departamento de Ciências Biológicas, Assis, São Paulo, São Paulo 19806-900, Brazil
| | - Charles Windson Isidoro Haminiuk
- Universidade Tecnológica Federal do Paraná (UTFPR), Departamento Acadêmico de Química e Biologia (DAQBi), Laboratório de Biotecnologia, Curitiba, Paraná CEP (81280-340), Brazil
- Corresponding author.
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Ferrer-Gallego R, Silva P. The Wine Industry By-Products: Applications for Food Industry and Health Benefits. Antioxidants (Basel) 2022; 11:antiox11102025. [PMID: 36290748 PMCID: PMC9598427 DOI: 10.3390/antiox11102025] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/06/2022] [Accepted: 10/11/2022] [Indexed: 11/16/2022] Open
Abstract
Each year, 20 million tons of wine by-products are generated, corresponding to 30% of the total quantity of vinified grapes. Wine by-products are a source of healthy bioactive molecules, such as polyphenols and other molecules (pigments, fibers, minerals, etc.). The abundance of bioactive compounds assures a promising future for nutritional foodstuff production. Wine by-products can be used to fortify aromatized waters and infusions, bread, pasta, dairy products, alcohol, sugary beverages, and processed foods. These innovative products are part of the Mediterranean diet and are of great interest to both human and environmental health. Pre-clinical studies show that consumption of food produced with wine by-products or with their extracts attenuates the inflammatory state and increases antioxidant status. As such, wine by-products provide protective effects against the underlying pathophysiological hallmarks of some chronic diseases such as atherosclerosis, diabetes, hypertension, obesity, and cancer. However, the poor bioavailability warrants further investigation on how to optimize the efficacy of wine by-products, and more clinical trials are also needed. The scientific evidence has validated the uses of the dietary nature of wine by-products and has helped to promote their use as a functional food to prevent chronic human diseases.
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Affiliation(s)
- Raúl Ferrer-Gallego
- Centro Tecnológico del Vino (VITEC), Ctra. Porrera Km. 1, 43730 Falset, Tarragona, Spain
- Bodega Ferrer Gallego, 46311 Jaraguas, Valencia, Spain
- Department of Ecology, Desertification Research Centre (CIDE-CSIC-UV-GV), 46113 Moncada, Valencia, Spain
| | - Paula Silva
- Laboratory of Histology and Embryology, Institute of Biomedical Sciences Abel Salazar (ICBAS), Rua de Jorge Viterbo Ferreira n° 228, 4050-313 Porto, Portugal
- iNOVA Media Lab, ICNOVA-NOVA Institute of Communication, NOVA School of Social Sciences and Humanities, Universidade NOVA de Lisboa, 1069-061 Lisbon, Portugal
- Correspondence:
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de Oliveira LDL, de Orlandin LC, de Aguiar LA, Queiroz VAV, Zandonadi RP, Botelho RBA, de Alencar Figueiredo LF. Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids. Foods 2022; 11:foods11193124. [PMID: 36230200 PMCID: PMC9563424 DOI: 10.3390/foods11193124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 09/24/2022] [Accepted: 09/29/2022] [Indexed: 11/28/2022] Open
Abstract
Although whole grain (WG) sorghum is affordable and a healthier alternative to gluten-free pastas (GFPa), sorghum diversity requires evaluation for application in pasta. We aimed to develop GFPa using six sorghum hybrids. White commercial flour (WCF) and sorghums with brown (BRS 305 and 1167048), red (BRS 330 and BRS 332), and white (CMSXS 180) pericarp colors. Total phenolic content (TPC), total condensed tannins (TAN), total antioxidant activity (TAA—FRAP and DPPH), resistant starch (RS), cooking properties, texture, and sensory evaluation were carried out in sorghum pasta. The statistical analyses were ANOVA, Tukey and Friedman test, and multiple factorial analyses. Brown sorghum GFPa showed the best results for bioactive compounds (RS (1.8 and 2.9 g/100 g), TPC (69.9 and 42.8 mg/100 g), TAN (16.9 and 9.4 mg proanthocyanidin/100 g), TAA for FRAP (305 and 195 mM Teq/g), and DPPH (8.7 and 9.0 mg/mL)), but also the highest soluble solids loss (8.0 g/100 g) and lower flavor acceptance for BRS 305. BRS 332 was highlighted for its higher flavor acceptance and intermediary phenolics content. The most accepted pasta was obtained with WCF, and the least accepted with the brown BRS 305. Sweetness (SWE), soluble starch (SS), and DPPH were associated with liking. The main negative variables were WG_flavor, brown color, FRAP, sandy surface (SAN), WG_odor, and TAN. Sorghum hybrids of different pericarp colors are feasible for GFPa production, leading to differences in pasta quality. SAN and GRA, associated with disliking in antioxidant-rich GFPa, could be improved by milling process adjustments. Increasing the SS proportion and SWE with flavors can contribute to the balance between liking and nutritional advantages.
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Affiliation(s)
- Lívia de Lacerda de Oliveira
- Department of Nutrition, Faculty of Health, University of Brasília (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília 70910-900, DF, Brazil
- Correspondence:
| | - Lícia Camargo de Orlandin
- Department of Nutrition, Faculty of Health, University of Brasília (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília 70910-900, DF, Brazil
| | - Lorena Andrade de Aguiar
- Department of Nutrition, Faculty of Health, University of Brasília (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília 70910-900, DF, Brazil
| | | | - Renata Puppin Zandonadi
- Department of Nutrition, Faculty of Health, University of Brasília (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília 70910-900, DF, Brazil
| | - Raquel Braz Assunção Botelho
- Department of Nutrition, Faculty of Health, University of Brasília (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília 70910-900, DF, Brazil
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Recycling of fig peels to enhance the quality of handmade pasta. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta. Molecules 2022; 27:molecules27196342. [PMID: 36234886 PMCID: PMC9573312 DOI: 10.3390/molecules27196342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/20/2022] [Accepted: 09/21/2022] [Indexed: 11/22/2022] Open
Abstract
Pasta is a good carrier for plant enrichment substances due to its popularity among consumers. The purpose of the study was to investigate the functional potential and optimize the recipe of pasta made from durum semolina with the addition of black cumin cake at the level of 5, 10, 15, 20, and 25%. The use of black cumin cake resulted in a statistically significant (p ≤ 0.05) increase in the content of protein, fat, ash, and fiber, including both the insoluble and soluble fractions. A reduction in the digestible carbohydrate content, in vitro starch hydrolysis index (HI), was observed. Pasta with a reduced glycemic index (GI) compared to the semolina control was obtained. The content of polyphenols, including flavonoids, in the cake-enriched pasta increased significantly (p ≤ 0.05), which resulted in higher antioxidant activity against DPPH. The increase in the iron content was over 2.5 times higher in the sample with the 25% addition of black cumin cake than in the control sample. The functional addition significantly (p ≤ 0.05) increased the loss of dry matter and influenced the cooking time of pasta.
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