1
|
Mavai S, Bains A, Sridhar K, Chawla P, Sharma M. Emerging deep eutectic solvents for food waste valorization to achieve sustainable development goals: Bioactive extractions and food applications. Food Chem 2025; 462:141000. [PMID: 39241686 DOI: 10.1016/j.foodchem.2024.141000] [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: 05/11/2024] [Revised: 08/19/2024] [Accepted: 08/24/2024] [Indexed: 09/09/2024]
Abstract
Food waste, accounting for about one-third of the total global food resources wasted each year, is a substantial challenge to global sustainability, contributing to adverse environmental impacts. The utilization of food waste as a valuable source for bioactive extraction can be facilitated through the application of DES (Deep Eutectic Solvents). Acknowledging the significant need to tackle this issue, the United Nations integrated food waste management into its Sustainable Development Goals, hence, the present review explores the role of DES in bioactive compounds extraction from food waste. Various extraction processes using the DES system are thoroughly studied and the application of bioactive components as antioxidants, antimicrobials, flavourings, nutraceuticals, functional ingredients, additives, and preservatives is investigated. Most importantly, regulatory considerations and safety aspects of DES in food applications are discussed in-depth along with consumer perception and acceptance of DES in the food sector. The key hypothesis of the review is to evaluate emerging DES systems for their efficiency in bioactive extraction technologies and various food applications. Overall, this review provides a comprehensive understanding of utilizing DES for synthesizing valuable food waste-derived bioactive components, offering a sustainable approach to waste management and the development of high-value products.
Collapse
Affiliation(s)
- Sayani Mavai
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India.
| | - Minaxi Sharma
- Research Centre for Life Science and Healthcare, Nottingham Ningbo China Beacons of Excellence Research, and Innovation Institute (CBI), University of Nottingham Ningbo China, Ningbo 315000, China.
| |
Collapse
|
2
|
Martins IR, Martins LHDS, Chisté RC, Picone CSF, Joele MRSP. Betalains from vegetable peels: Extraction methods, stability, and applications as natural food colorants. Food Res Int 2024; 195:114956. [PMID: 39277261 DOI: 10.1016/j.foodres.2024.114956] [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: 05/20/2024] [Revised: 08/17/2024] [Accepted: 08/20/2024] [Indexed: 09/17/2024]
Abstract
Betalains are hydrophilic pigments naturally present in a limited number of plants and fungi. In addition to providing pigmentation, ranging from yellow to red, they show potential for replacing artificial food colorings. Betalains can be obtained from agri-food waste like vegetable peels through conventional and emerging extraction methods; however, they are susceptible to chemical changes due to various degradation factors, such as the presence of oxygen, light, and increased temperature. In this context, encapsulation can be used as a strategy to stabilize and reduce the pigment degradation rate for later industrial application in processed foods. This study reviews data from the last five years on the production and relevance of valuing agri-food waste, in addition to research carried out on betalains obtained from vegetable peels, such as extraction methods, encapsulation as a method of controlling stability and applications as colorant in food matrices, highlighting news insights for the field of pigments from plant sources. This review shows that encapsulation techniques using mixtures of wall materials offer superior protection than isolated materials. Despite advances in applicability, gaps still persist regarding stability in food matrices, especially on an industrial scale. However, future investigations should focus on filling the gaps regarding the maintenance of the properties of betalains for application in food industries as natural food coloring based on the precepts of circular economy and sustainable technology.
Collapse
Affiliation(s)
- Ingryd Rodrigues Martins
- Graduate Program of Rural Development and Management Agrifood (PPGDRGEA), Instituto de Educação, Ciência e Tecnologia do Pará (IFPA), 68740-970 Castanhal, PA, Brazil.
| | - Luiza Helena da Silva Martins
- Institute of Animal Health and Production (ISPA), Universidade Federal Rural da Amazônia (UFRA), 66077-830 Belém, PA, Brazil.
| | - Renan Campos Chisté
- Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Universidade Federal do Pará (UFPA), 66075-900 Belém, PA, Brazil; Faculty of Pharmacy (FAFAR), Universidade Federal de Minas Gerais (UFMG), 31270-901 Belo Horizonte, MG, Brazil.
| | - Carolina Siqueira Franco Picone
- Department of Food Engineering and Technology (DETA), School of Food Engineering (FEA), Universidade Estadual de Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
| | - Maria Regina Sarkis Peixoto Joele
- Graduate Program of Rural Development and Management Agrifood (PPGDRGEA), Instituto de Educação, Ciência e Tecnologia do Pará (IFPA), 68740-970 Castanhal, PA, Brazil.
| |
Collapse
|
3
|
Sharma S, Dedha A, Gupta MM, Singh N, Gautam A, Kumari A. Green and sustainable technologies for extraction of carotenoids from natural sources: a comprehensive review. Prep Biochem Biotechnol 2024:1-33. [PMID: 39427252 DOI: 10.1080/10826068.2024.2402905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2024]
Abstract
In recent years, driven by increasing consumer demand for natural and healthy convenient foods, the food industry has been shifting from synthetic to natural products. This shift is also reflected in the growing popularity of non-conventional extraction methods for pigments, which are favored for sustainability and environment-friendliness compared to conventional processes. This review aims to investigate the extraction of carotenoids from a variety of natural sources, including marine sources like fungus, microalgae, and crustaceans, as well as widely studied plants like tomatoes and carrots. Additionally, it delves into the recovery of valuable carotenoids from waste products like pomace and peels, highlighting the nutritional and environmental benefits. The review also emphasizes the role of green solvents such limonene, vegetable oils, ionic liquids, supercritical fluids, and natural deep eutectic solvents in effective and ecologically friendly carotenoid extraction. These technologies support the ideas of a circular and sustainable economy in addition to having a smaller negative impact on the environment. Overall, the present study highlights the crucial importance of green extraction technologies in achieving the dual goals of sustainability and public safety.
Collapse
Affiliation(s)
- Surbhi Sharma
- Amity Institute of Biotechnology, Amity University, Noida, India
| | - Anshika Dedha
- Amity Institute of Biotechnology, Amity University, Noida, India
| | - Manju M Gupta
- Sri Aurobindo College, Delhi University, Delhi, India
| | - Nahar Singh
- Council of Scientific and Industrial Research-National Physical Laboratory (CSIR-NPL), Delhi, India
| | - Arvind Gautam
- Council of Scientific and Industrial Research-National Physical Laboratory (CSIR-NPL), Delhi, India
| | - Abha Kumari
- Amity Institute of Biotechnology, Amity University, Noida, India
| |
Collapse
|
4
|
Waseem M, Rizwan Javed M, Ali K, Saleem M, Faisal Manzoor M, Farhan M, Mugabi R, Sharma A, Ahmad Nayik G. Microwave-sonication synergistic extraction of dairy waste proteins: A review of green approach for dairy waste proteins valorization. ULTRASONICS SONOCHEMISTRY 2024; 111:107111. [PMID: 39426029 DOI: 10.1016/j.ultsonch.2024.107111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2024] [Revised: 10/08/2024] [Accepted: 10/14/2024] [Indexed: 10/21/2024]
Abstract
Ultrasonic and microwave extraction process has great prospects to convert food and agricultural waste from food industries to value-added goods. Also, this review extensively elaborates the utilization of ultrasonication and microwave extraction (US-MW) process for valorization of dairy waste extracted proteins into novel foods. Both of these extraction and processing techniques are considered as green technologies when compared with the other conventional or chemical extraction and processing techniques. Further, this review also explains the impact of US-MW alone and in combination on the dairy waste proteins extraction, nutritional and techno-functional attributes of these dairy-waste proteins. The review also highlights the economic and cost-effective benefits of US-MW processes for extracting the proteins from dairy waste, indicating their feasibility and sustainability. The review also elucidated the synergistic utilization of US-MW extraction as a viable processing technique in extraction or production of bioactive compounds like dairy proteins. In conclusion, this review elucidates the US-MW, both individually and in synergy as a viable source of dairy waste proteins extraction and their application in functional foods. Moreover, in accordance to the latest developments and future prospects at pilot and commercial level to assess the practicability of synergistic use of US-MW extraction in bioenergy production from food wastes other than dairy waste for extraction and production of biodiesel, hydrogen, green methane, and ethanol.
Collapse
Affiliation(s)
- Muhammad Waseem
- Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, 63100, Pakistan
| | - Muhammad Rizwan Javed
- Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, 63100, Pakistan
| | - Khubaib Ali
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Muhammad Saleem
- Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, 63100, Pakistan
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, Foshan, China; Faculty of Sciences and Technology, ILMA University, Karachi, Pakistan.
| | - Muhammad Farhan
- Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, 63100, Pakistan
| | - Robert Mugabi
- Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda.
| | - Aanchal Sharma
- University Centre for Research and Development, Chandigarh University, Gharuan, Mohali 140413, Punjab, India
| | - Gulzar Ahmad Nayik
- Marwadi University Research Centre, Department of Microbiology, Marwadi University, Rajkot, Gujarat 360003, India.
| |
Collapse
|
5
|
Capaldi G, Aimone C, Calcio Gaudino E, Radošević K, Bagović M, Grillo G, Cravotto G. The Green Extraction of Blueberry By-Products: An Evaluation of the Bioactive Potential of the Anthocyanin/Polyphenol Fraction. Int J Mol Sci 2024; 25:11032. [PMID: 39456814 PMCID: PMC11508036 DOI: 10.3390/ijms252011032] [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: 08/21/2024] [Revised: 09/23/2024] [Accepted: 10/10/2024] [Indexed: 10/28/2024] Open
Abstract
In the context of a circular economy, this study explores the valorization of blueberry pomace (BP) as a source of bioactive compounds using sustainable extraction methods. Microwave-assisted extraction (MAE) and microwave-assisted subcritical water extraction (MASWE) were employed to obtain two distinct fractions: MAE 1° and MASWE 2°. The first extract, MAE 1°, obtained at 80 °C, had a high total anthocyanin content (21.96 mgCya-3-glu/gextract), making it suitable as a natural pigment. Additionally, MAE 1° exhibited significant enzyme inhibition, particularly against α-amylase and β-glucosidase, suggesting potential anti-diabetic and anti-viral applications. The second extract, MASWE 2°, obtained at 150 °C, contained a higher total phenolic content (211.73 mgGAE/gextract) and demonstrated stronger antioxidant activity. MASWE 2° showed greater inhibition of acetylcholinesterase and tyrosinase, indicating its potential for use in Alzheimer's treatment, skincare, or as a food preservative. MASWE 2° exhibited cytotoxicity against HeLa cells and effectively mitigated H2O2-induced oxidative stress in HaCat cells, with MAE 1° showing similar but less pronounced effects. A tested formulation combining MAE 1° and MASWE 2° extracts in a 3:2 ratio effectively enhanced anthocyanin stability, demonstrating its potential as a heat-stable pigment. The extract characteristics were compared with a conventional method (MeOH-HCl in reflux condition), and the protocol's sustainability was assessed using several green metric tools, which provided insights into its environmental impact and efficiency.
Collapse
Affiliation(s)
- Giorgio Capaldi
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10235 Turin, Italy; (G.C.); (C.A.); (E.C.G.); (G.C.)
| | - Clelia Aimone
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10235 Turin, Italy; (G.C.); (C.A.); (E.C.G.); (G.C.)
| | - Emanuela Calcio Gaudino
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10235 Turin, Italy; (G.C.); (C.A.); (E.C.G.); (G.C.)
| | - Kristina Radošević
- Laboratory for Cell Cultures, Applications and Biotransformations, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottojeva Ulica 6, 10000 Zagreb, Croatia; (K.R.); (M.B.)
| | - Martina Bagović
- Laboratory for Cell Cultures, Applications and Biotransformations, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottojeva Ulica 6, 10000 Zagreb, Croatia; (K.R.); (M.B.)
| | - Giorgio Grillo
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10235 Turin, Italy; (G.C.); (C.A.); (E.C.G.); (G.C.)
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10235 Turin, Italy; (G.C.); (C.A.); (E.C.G.); (G.C.)
| |
Collapse
|
6
|
Osamede Airouyuwa J, Khan H, Mostafa H, Mudgil P, Maqsood S. A comparative study on sequential green hybrid techniques (ultrasonication, microwave and high shear homogenization) for the extraction of date seed bioactive compounds and its application as an additive for shelf-life extension of Oreochromis niloticus. ULTRASONICS SONOCHEMISTRY 2024; 111:107094. [PMID: 39393281 DOI: 10.1016/j.ultsonch.2024.107094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/23/2024] [Revised: 09/16/2024] [Accepted: 10/03/2024] [Indexed: 10/13/2024]
Abstract
This study focuses on the extraction of bioactive compounds from date seeds using five polyol-based deep eutectic solvents (P-DESs) in combination with hybrid green extraction techniques, specifically microwave-assisted extraction (MAE), homogenization-assisted extraction (HAE), and ultrasound-assisted extraction (UAE). The optimization of these extraction techniques was achieved using P-DESs showing the highest efficiency for extracting date seed bioactive compounds using response surface methodology (RSM) and central composite design (CCD) approach. The optimized conditions from three green techniques were further applied in the form of hybrid green extraction techniques, involving six binary and three ternary methods, to assess the percentage increase in the extraction efficiency of date seed bioactive polyphenolics. Among the five P-DESs tested, choline chloride: ethylene glycol (ChCl:Eg) exhibited the highest extraction efficiency for recovering date seed phenolic compounds. Using ChCl:Eg as the P-DES, the highest extraction efficacy was found with MAE, followed by > HAE and > UAE. In addition, all hybrid extraction techniques showed higher extraction efficiencies than the single extraction methods. Notably, the binary hybrid techniques combining UAE and MAE (UMAE), HAE and MAE (HMAE) resulted in significantly higher recovery of bioactive compounds, with 52 % and 49 % increases in total phenolic content, respectively, compared to single extraction techniques. The lowest MIC and MBC of P-DES (ChCl:Eg) and date seed P-DES based extract recorded against all the tested bacterial strains was 40 % and 20 % respectively. Furthermore, the date seed extract from MAE was used to extend the shelf life of Oreochromis niloticus stored at 4 °C for 10 days. The results indicated that the date seed polyphenolic extract effectively inhibited microbial growth in Oreochromis niloticus during refrigerated storage, with the total bacterial count (TBC) of all the treated samples within the recommended acceptability limit of < 6 log CFU/g compared to the untreated samples, which showed a total bacterial count (TBC) > 6 log CFU/g. This study demonstrated that sequential hybrid techniques enhance and intensify the recovery of bioactive compounds more effectively than any single green technique.
Collapse
Affiliation(s)
- Jennifer Osamede Airouyuwa
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, UAE
| | - Hina Khan
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, UAE
| | - Hussein Mostafa
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, UAE; Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec H9X 3V9, Canada
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, UAE
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, UAE; National Water and Energy Center, United Arab Emirates University, Al-Ain 15551, UAE.
| |
Collapse
|
7
|
Ncube N, Thatyana M, Tancu Y, Mketo N. Quantitative analysis and health risk assessment of selected heavy metals in pet food samples using ultrasound assisted hydrogen peroxide extraction followed by ICP-OES analysis. Food Chem Toxicol 2024; 192:114915. [PMID: 39127121 DOI: 10.1016/j.fct.2024.114915] [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: 06/17/2024] [Revised: 08/04/2024] [Accepted: 08/07/2024] [Indexed: 08/12/2024]
Abstract
There is a lack of information regarding the presence of heavy metals in feed ingredients for animals. Therefore, this study examines 10 feed samples collected from commercial pet food in South African market. The optimal working parameters for ultrasound assisted hydrogen peroxide extraction (UA-HPE) confirmed by multivariate optimization were sonication temperature at 80 °C for 60 min, sample mass of 0.1 g, and H2O2 concentration of 5 mol/L. The UA-HPE results demonstrated high accuracy of (>95%), reproducibility (≤1.9%), low method of detection limits (0.3498 and 0.49 μg/g), and strong linearity as confirmed by regression analysis. The environmental friendliness of the UA-HPE method was assessed using AGREEPrep metric tool that resulted with a score of 0.74. The concentration levels of Cd, Pb and As, ranged between 0.86 and 11.34, 4.50-11.45, and 2.61-12.5 μg/g, respectively greater than the standardized limits, whilst Cr, and Sn were below the limits of detection in all pet food. The health index calculations (HI > 1) revealed that the cat, dog, and horse feed pose health risk for animal consumption. Consequently, this study demonstrated a green, efficient, and cost-effective method for the analysis of animal feed with high accuracy.
Collapse
Affiliation(s)
- Nomatter Ncube
- Department of Chemistry, College of Science, Engineering and Technology, Florida Science Campus, University of South Africa, Roodepoort, 1710, Johannesburg, South Africa
| | - Maxwell Thatyana
- Department of Chemistry, College of Science, Engineering and Technology, Florida Science Campus, University of South Africa, Roodepoort, 1710, Johannesburg, South Africa
| | - Yolanda Tancu
- Water Centre, Council for Scientific and Industrial Research (CSIR), Pretoria, 0001, South Africa
| | - Nomvano Mketo
- Department of Chemistry, College of Science, Engineering and Technology, Florida Science Campus, University of South Africa, Roodepoort, 1710, Johannesburg, South Africa.
| |
Collapse
|
8
|
Pal P, Singh AK, Srivastava RK, Rathore SS, Sahoo UK, Subudhi S, Sarangi PK, Prus P. Circular Bioeconomy in Action: Transforming Food Wastes into Renewable Food Resources. Foods 2024; 13:3007. [PMID: 39335935 PMCID: PMC11431570 DOI: 10.3390/foods13183007] [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: 08/02/2024] [Revised: 09/12/2024] [Accepted: 09/20/2024] [Indexed: 09/30/2024] Open
Abstract
The growing challenge of food waste management presents a critical opportunity for advancing the circular bioeconomy, aiming to transform waste into valuable resources. This paper explores innovative strategies for converting food wastes into renewable food resources, emphasizing the integration of sustainable technologies and zero-waste principles. The main objective is to demonstrate how these approaches can contribute to a more sustainable food system by reducing environmental impacts and enhancing resource efficiency. Novel contributions of this study include the development of bioproducts from various food waste streams, highlighting the potential of underutilized resources like bread and jackfruit waste. Through case studies and experimental findings, the paper illustrates the successful application of green techniques, such as microbial fermentation and bioprocessing, in valorizing food wastes. The implications of this research extend to policy frameworks, encouraging the adoption of circular bioeconomy models that not only address waste management challenges but also foster economic growth and sustainability. These findings underscore the potential for food waste to serve as a cornerstone in the transition to a circular, regenerative economy.
Collapse
Affiliation(s)
- Priti Pal
- Shri Ramswaroop Memorial College of Engineering & Management, Tewariganj, Faizabad Road, Lucknow 226028, India;
| | - Akhilesh Kumar Singh
- Department of Biotechnology, School of Life Sciences, Mahatma Gandhi Central University, Motihari 845401, India; (A.K.S.); (S.S.R.)
| | - Rajesh Kumar Srivastava
- Department of Biotechnology, GIT, Gandhi Institute of Technology and Management (GITAM), Visakhapatnam 530045, India;
| | - Saurabh Singh Rathore
- Department of Biotechnology, School of Life Sciences, Mahatma Gandhi Central University, Motihari 845401, India; (A.K.S.); (S.S.R.)
| | | | - Sanjukta Subudhi
- Advanced Biofuels Program, The Energy and Resources Institute, Darbari Seth Block, Habitat Place, Lodhi Road, New Delhi 110003, India;
| | | | - Piotr Prus
- Department of Agronomy, Faculty of Agriculture and Biotechnology, Bydgoszcz University of Science and Technology, Al. prof. S. Kaliskiego 7, 85-796 Bydgoszcz, Poland
| |
Collapse
|
9
|
Andrade AC, Borsoi FT, Saliba ASMC, de Alencar SM, Pastore GM, Arruda HS. Optimization of Ultrasonic-Assisted Extraction of Phenolic Compounds and Antioxidant Activity from Araticum Peel Using Response Surface Methodology. PLANTS (BASEL, SWITZERLAND) 2024; 13:2560. [PMID: 39339535 PMCID: PMC11434794 DOI: 10.3390/plants13182560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2024] [Revised: 09/06/2024] [Accepted: 09/09/2024] [Indexed: 09/30/2024]
Abstract
The peel represents a significant portion of the araticum fruit (about 40%), which becomes waste after its consumption or processing. Previous studies have shown that the araticum peel is rich in phenolic compounds; however, little is known about the ideal conditions for recovering these compounds. Therefore, response surface methodology, using a central composite rotatable design, was employed to optimize the extraction process to maximize the total phenolic compounds (TPCs) and enhance the Trolox equivalent antioxidant capacity (TEAC) from araticum peel. The variables optimized were ethanol concentration (EC; 20-80%, v/v), extraction time (ET; 5-45 min), and solid-solvent ratio (SSR; 10-100 mg/mL). Additionally, condensed tannins, antioxidant capacity against synthetic free radicals (TEAC and FRAP) and reactive oxygen species (ROS), and the phenolic compounds profile, were evaluated. Optimum extraction conditions were 50% (v/v) ethanol concentration, 5 min of extraction time, and 10 mg/mL solid-solvent ratio. Under these conditions, experimental TPCs and TEAC values were 70.16 mg GAE/g dw and 667.22 µmol TE/g dw, respectively, comparable with predicted models (68.47 mg GAE/g dw for TPCs and 677.04 µmol TE/g dw for TEAC). A high condensed tannins content (76.49 mg CE/g dw) was also observed and 12 phenolic compounds were identified, predominantly flavonoids (97.77%), including procyanidin B2, epicatechin, and catechin as the major compounds. Moreover, a potent antioxidant activity was observed against synthetic free radicals and ROS, especially in scavenging peroxyl and hydroxyl radicals. From this study, we obtained the ideal conditions for recovering phenolic compounds from araticum peel using a simple, fast, sustainable, and effective method, offering a promising opportunity for the management of this plant byproduct.
Collapse
Affiliation(s)
- Amanda Cristina Andrade
- Department of Food Science and Nutrition (DECAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil
| | - Felipe Tecchio Borsoi
- Department of Food Science and Nutrition (DECAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil
| | - Ana Sofia Martelli Chaib Saliba
- Department of Agri-Food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba 13418-900, São Paulo, Brazil
| | - Severino Matias de Alencar
- Department of Agri-Food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba 13418-900, São Paulo, Brazil
| | - Glaucia Maria Pastore
- Department of Food Science and Nutrition (DECAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil
| | - Henrique Silvano Arruda
- Department of Food Science and Nutrition (DECAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil
| |
Collapse
|
10
|
Trentin J, Mussagy CU, Arantes MST, Pedro AC, Mafra MR, Farias FO. Antioxidant Ready-to-Use Grape Pomace Extracts Recovered with Natural Eutectic Mixtures for Formulation of Color-Rich Gummies. Foods 2024; 13:2840. [PMID: 39272605 PMCID: PMC11395118 DOI: 10.3390/foods13172840] [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: 08/13/2024] [Revised: 09/03/2024] [Accepted: 09/05/2024] [Indexed: 09/15/2024] Open
Abstract
The growing consumer demand for natural and eco-friendly food products motivates the development and evaluation of new and natural inputs for the food industry. So, this work explores the potential of grape pomace (GP) from winemaking, a food production residue, to obtain an anthocyanin-rich, ready-to-use extract with antioxidant activity that can confer improved color-rich gummy candies. The anthocyanins' chemical nature and the predictive COSMO-SAC model was considered for screening the best natural eutectic mixture for anthocyanin extraction. The eutectic mixtures composed of choline chloride as a hydrogen bond acceptor and acetic and citric acids as hydrogen bond donors were selected as solvents. The extraction was performed using a high-shear disperser (Ultra-Turrax®) at 45 °C and was stirred at 5000 rpm for 10 min. The extracts presented high total anthocyanin content (TAC), up to 60 µg equivalent of cyaniding-3-glucoside/g of dry GP, and high antioxidant activity as determined by DPPH and FRAP assays. The phenolic profile was also determined by high-performance liquid chromatography (HPLC) and the results corroborated with the antioxidant activity of the extracts. The results also demonstrate that eutectic mixtures enhance the extraction efficiency of anthocyanins and improve their stability, making them suitable for incorporation into functional food products such as gummies, acting as natural colorants.
Collapse
Affiliation(s)
- Julia Trentin
- Department of Chemical Engineering, Polytechnique Center, Federal University of Paraná, Curitiba 81531-990, PR, Brazil
| | - Cassamo U Mussagy
- Escuela de Agronomía, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Quillota 2260000, Chile
| | - Matheus S T Arantes
- Department of Chemical Engineering, Polytechnique Center, Federal University of Paraná, Curitiba 81531-990, PR, Brazil
| | - Alessandra C Pedro
- Laboratório de Biotecnologia, Universidade Tecnológica Federal do Paraná (UTFPR), Curitiba 81280-340, PR, Brazil
| | - Marcos R Mafra
- Department of Chemical Engineering, Polytechnique Center, Federal University of Paraná, Curitiba 81531-990, PR, Brazil
| | - Fabiane O Farias
- Department of Chemical Engineering, Polytechnique Center, Federal University of Paraná, Curitiba 81531-990, PR, Brazil
| |
Collapse
|
11
|
Cunha JS, Pacheco FC, Martins CCN, Pacheco AFC, Tribst AAL, Leite Júnior BRDC. Use of ultrasound to improve the activity of cyclodextrin glycosyltransferase in the producing of β-cyclodextrins: Impact on enzyme activity, stability and insights into changes on enzyme macrostructure. Food Res Int 2024; 191:114662. [PMID: 39059935 DOI: 10.1016/j.foodres.2024.114662] [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: 01/26/2024] [Revised: 03/22/2024] [Accepted: 06/25/2024] [Indexed: 07/28/2024]
Abstract
This work explored the impact of ultrasound (US) on the activity, stability, and macrostructural conformation of cyclodextrin glycosyltransferase (CGTase) and how these changes could maximize the production of β-cyclodextrins (β-CDs). The results showed that ultrasonic pretreatment (20 kHz and 38 W/L) at pH 6.0 promoted increased enzymatic activity. Specifically, after sonication at 25 °C/30 min, there was a maximum activity increase of 93 % and 68 % when biocatalysis was carried out at 25 and 55 °C, respectively. For activity measured at 80 °C, maximum increase (31 %) was observed after sonication at 25 °C/60 min. Comparatively, US pretreatment at low pH (pH = 4.0) resulted in a lower activity increase (max. 28 %). These activation levels were maintained after 24 h of storage at 8 °C, suggesting that changes on CGTase after ultrasonic pretreatment were not transitory. These pretreatments altered the conformational structure of CGTase, revealed by an up to 11 % increase in intrinsic fluorescence intensity, and resulted in macrostructural modifications, such as a decrease in particle size and polydispersion index (up to 85 % and 45.8 %, respectively). Therefore, the sonication of CGTase under specific conditions of pH, time, and temperature (especially at pH 6.0/ 30 min/ 25 °C) promotes macrostructural changes in CGTase that induce enzyme activation and, consequently, higher production of β-CDs.
Collapse
Affiliation(s)
- Jeferson Silva Cunha
- Department of Food Technology, Federal University of Viçosa, Av. Peter Henry Rolfs, S/n, University Campus, 36570-900 Viçosa, MG, Brazil
| | - Flaviana Coelho Pacheco
- Department of Food Technology, Federal University of Viçosa, Av. Peter Henry Rolfs, S/n, University Campus, 36570-900 Viçosa, MG, Brazil
| | - Caio Cesar Nemer Martins
- Department of Forest Science, Federal University of Viçosa, Av. Peter Henry Rolfs, S/n, University Campus, 36570-900 Viçosa, MG, Brazil
| | - Ana Flávia Coelho Pacheco
- Cândido Tostes Dairy Institute, Agricultural Company of Minas Gerais (EPAMIG), 11 Lieutenant Luiz de Freitas, 116, 36045-560 Juiz de Fora, MG, Brazil
| | - Alline Artigiani Lima Tribst
- Núcleo de Estudos e Pesquisas em Alimentação (NEPA), Coordenadoria de Centros e Núcleos Interdisciplinares de Pesquisa (COCEN), Universidade Estadual de Campinas (UNICAMP), Albert Einstein, 291, 13083-852 Campinas, SP, Brazil
| | | |
Collapse
|
12
|
Cardoso RV, da Silva DVT, Santos-Sodré SDJL, Pereira PR, Freitas CS, Moterle D, Kanis LA, Silva LHMD, Rodrigues AMDC, Paschoalin VMF. Green Ultrasound-Assisted Extraction of Bioactive Compounds from Cumari-Do-Pará Peppers ( Capsicum chinense Jacq.) Employing Vegetable Oils as Solvents. Foods 2024; 13:2765. [PMID: 39272529 PMCID: PMC11394977 DOI: 10.3390/foods13172765] [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: 07/18/2024] [Revised: 08/26/2024] [Accepted: 08/28/2024] [Indexed: 09/15/2024] Open
Abstract
Capsaicin, carotenoids, and phenolic compounds from cumari-do-Pará peppers (Capsicum chinense Jacq.) harvested from two different locations in Pará, Brazil, and at different ripening stages were extracted by employing green methodologies as an alternative to organic solvents. Edible vegetable oils from soybeans (Glycine max), Brazilian nuts (Bertholettia excelsa H.B.), and palm olein were used in combination with ultrasonic-assisted extraction (UAE). The proximate composition of the pepper extracts and vitamin C were determined through AOAC methods, total phenolics and carotenoids were assessed by UV/Vis spectrophotometry, and capsaicin by high-performance liquid chromatography. Antioxidant cumari-do-Pará extract activities were evaluated by the ABTS radical scavenging and β-carotene/linoleic acid assays. The vegetable oils were suitable for extracting and preserving bioactive pepper compounds, especially mature ones harvested from Igarapé-Açu. Bioactive compound content and antioxidant activity varied with harvesting location and ripening stage. Soybean oil was the most effective in extracting bioactive pepper compounds, particularly carotenoids, with 69% recovery. Soybean oil extracts enriched in capsaicin, carotenoids, and phenolics obtained from cumari-do-Pará can be used as spices in foodstuffs and/or as additives in pharmaceutical and nutraceutical formulations. Edible vegetable oils combined with UAE are promising for bioactive compound extraction, representing an environmentally friendly, safe, low-cost, versatile, and fast alternative.
Collapse
Affiliation(s)
- Raiane Vieira Cardoso
- Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Davi Vieira Teixeira da Silva
- Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | | | - Patricia Ribeiro Pereira
- Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Cyntia Silva Freitas
- Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Diego Moterle
- Health Science Institute, South University of Santa Catarina (UNISul), Avenida Jose Acacio Moreira 787, Tubarão 88704-900, SC, Brazil
| | - Luiz Alberto Kanis
- Health Science Institute, South University of Santa Catarina (UNISul), Avenida Jose Acacio Moreira 787, Tubarão 88704-900, SC, Brazil
| | - Luiza Helena Meller da Silva
- Institute of Technology, Federal University of Para (UFPA), Augusto Corrêa 1, Guamá, Belém 66075-110, PA, Brazil
| | | | - Vania Margaret Flosi Paschoalin
- Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| |
Collapse
|
13
|
Rodríguez-Rodríguez E, Herrero-Lodares C, Sánchez-Prieto M, Olmedilla-Alonso B, Sánchez-Moreno C, de Ancos B. Sustainable extraction methods of carotenoids from mango (Mangifera indica L. 'Kent') pulp: Ultrasound assisted extraction and green solvents. Food Chem 2024; 450:139253. [PMID: 38653056 DOI: 10.1016/j.foodchem.2024.139253] [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: 12/22/2023] [Revised: 03/14/2024] [Accepted: 04/02/2024] [Indexed: 04/25/2024]
Abstract
Mango is a good source of carotenoids for use in food, cosmetic, and pharmaceutical products because of their organoleptic and health-promoting properties. Safe and sustainable methods for their extraction is required. The present investigation was aimed to study concentration and carotenoid profile of 'Kent' mango pulp through a conventional extraction (CE) and ultrasound-assisted extraction (UAE) using traditional solvents (tetrahydrofuran-THF and diethyl ether: petroleum ether-DE:PE) and green solvents (GS) (2-metiltetrahydrofuran, 2 m-THF; cyclopentyl methyl ether, CPME). Mango showed (μg/g d.w.) β-carotene (29.4), zeaxanthin (1.28), β-cryptoxanthin (2.8), phytoene (18.68) and phytofluene (7.45) in a CE using DE:PE. Similar results were obtained applying DE:PE in UAE and GS in a CE, so CPME and 2-mTHF seem suitable solvents to replace DE:PE in CE. The yield of total carotenes, xanthophylls and carotenoids using GS combined with UAE was lower than with CE, but important enough to be used as a sustainable procedure for obtaining carotenoids from mango pulp.
Collapse
Affiliation(s)
- Elena Rodríguez-Rodríguez
- Department of Chemistry in Pharmaceutical Sciences, Analytical Chemistry, Pharmacy School, Universidad Complutense de Madrid (UCM), Avenida Complutense, ES-28040 Madrid, Spain..
| | - Clara Herrero-Lodares
- Department of Chemistry in Pharmaceutical Sciences, Analytical Chemistry, Pharmacy School, Universidad Complutense de Madrid (UCM), Avenida Complutense, ES-28040 Madrid, Spain.; Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC). José Antonio Novais 6, ES-28040 Madrid, Spain
| | - Milagros Sánchez-Prieto
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC). José Antonio Novais 6, ES-28040 Madrid, Spain
| | - Begoña Olmedilla-Alonso
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC). José Antonio Novais 6, ES-28040 Madrid, Spain
| | - Concepción Sánchez-Moreno
- Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC). José Antonio Novais 6, ES-28040 Madrid, Spain
| | - Begoña de Ancos
- Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC). José Antonio Novais 6, ES-28040 Madrid, Spain
| |
Collapse
|
14
|
Bekavac N, Benković M, Jurina T, Valinger D, Gajdoš Kljusurić J, Jurinjak Tušek A, Šalić A. Advancements in Aqueous Two-Phase Systems for Enzyme Extraction, Purification, and Biotransformation. Molecules 2024; 29:3776. [PMID: 39202854 PMCID: PMC11357509 DOI: 10.3390/molecules29163776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2024] [Revised: 08/01/2024] [Accepted: 08/06/2024] [Indexed: 09/03/2024] Open
Abstract
In recent years, the increasing need for energy conservation and environmental protection has driven industries to explore more efficient and sustainable processes. Liquid-liquid extraction (LLE) is a common method used in various sectors for separating components of liquid mixtures. However, the traditional use of toxic solvents poses significant health and environmental risks, prompting the shift toward green solvents. This review deals with the principles, applications, and advantages of aqueous two-phase systems (ATPS) as an alternative to conventional LLE. ATPS, which typically utilize water and nontoxic components, offer significant benefits such as high purity and single-step biomolecule extraction. This paper explores the thermodynamic principles of ATPS, factors influencing enzyme partitioning, and recent advancements in the field. Specific emphasis is placed on the use of ATPS for enzyme extraction, showcasing its potential in improving yields and purity while minimizing environmental impact. The review also highlights the role of ionic liquids and deep eutectic solvents in enhancing the efficiency of ATPS, making them viable for industrial applications. The discussion extends to the challenges of integrating ATPS into biotransformation processes, including enzyme stability and process optimization. Through comprehensive analysis, this paper aims to provide insights into the future prospects of ATPS in sustainable industrial practices and biotechnological applications.
Collapse
Affiliation(s)
- Nikša Bekavac
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (N.B.); (M.B.); (T.J.); (D.V.); (A.J.T.)
| | - Maja Benković
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (N.B.); (M.B.); (T.J.); (D.V.); (A.J.T.)
| | - Tamara Jurina
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (N.B.); (M.B.); (T.J.); (D.V.); (A.J.T.)
| | - Davor Valinger
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (N.B.); (M.B.); (T.J.); (D.V.); (A.J.T.)
| | - Jasenka Gajdoš Kljusurić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (N.B.); (M.B.); (T.J.); (D.V.); (A.J.T.)
| | - Ana Jurinjak Tušek
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (N.B.); (M.B.); (T.J.); (D.V.); (A.J.T.)
| | - Anita Šalić
- Faculty of Chemical Engineering and Technology, University of Zagreb, Marulićev trg 19, 10000 Zagreb, Croatia;
| |
Collapse
|
15
|
Frangiamone M, Lázaro Á, Cimbalo A, Font G, Manyes L. In vitro and in vivo assessment of AFB1 and OTA toxic effects and the beneficial role of bioactive compounds. A systematic review. Food Chem 2024; 447:138909. [PMID: 38489879 DOI: 10.1016/j.foodchem.2024.138909] [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: 10/24/2023] [Revised: 02/13/2024] [Accepted: 02/28/2024] [Indexed: 03/17/2024]
Abstract
The purpose of this review was to investigate the current knowledge about aflatoxin B1 (AFB1) and ochratoxin A (OTA) toxicity and the possible beneficial role of bioactive compounds by using in vitro and in vivo models. Although AFB1 and OTA were tested in a similar percentage, the majority of studies focused on nephrotoxicity, hepatotoxicity, immune toxicity and neurotoxicity in which oxidative stress, inflammation, structural damage and apoptosis were the main mechanisms of action reported. Conversely, several biological compounds were assayed in order to modulate mycotoxins damage mainly in the liver, brain, kidney and immune system. Among them, pumpkin, curcumin and fermented whey were the most employed. Although a clear progress has been made by using in vivo models, further research is needed to assess not only the toxicity of multiple mycotoxins contamination but also the effect of functional compounds mixture, thereby reproducing more realistic situations for human health risk assessment.
Collapse
Affiliation(s)
- Massimo Frangiamone
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, Universitat de València, Carrer Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Álvaro Lázaro
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, Universitat de València, Carrer Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Alessandra Cimbalo
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, Universitat de València, Carrer Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
| | - Guillermina Font
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, Universitat de València, Carrer Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Lara Manyes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, Universitat de València, Carrer Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| |
Collapse
|
16
|
Gil-Guillén I, Freitas PAV, González-Martínez C, Chiralt A. Obtaining Cellulose Fibers from Almond Shell by Combining Subcritical Water Extraction and Bleaching with Hydrogen Peroxide. Molecules 2024; 29:3284. [PMID: 39064863 PMCID: PMC11279672 DOI: 10.3390/molecules29143284] [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: 04/25/2024] [Revised: 06/13/2024] [Accepted: 07/09/2024] [Indexed: 07/28/2024] Open
Abstract
Almond shell (AS) represents about 33% of the almond fruit, being a cellulose-rich by-product. The use of greener methods for separating cellulose would contribute to better exploitation of this biomass. Subcritical water extraction (SWE) at 160 and 180 °C has been used as a previous treatment to purify cellulose of AS, followed by a bleaching step with hydrogen peroxide (8%) at pH 12. For comparison purposes, bleaching with sodium chlorite of the extraction residues was also studied. The highest extraction temperature promoted the removal of hemicellulose and the subsequent delignification during the bleaching step. After bleaching with hydrogen peroxide, the AS particles had a cellulose content of 71 and 78%, with crystallinity index of 50 and 62%, respectively, for those treated at 160 and 180 °C. The use of sodium chlorite as bleaching agent improved the cellulose purification and crystallinity index. Nevertheless, cellulose obtained by both bleaching treatments could be useful for different applications. Therefore, SWE represents a promising green technique to improve the bleaching sensitivity of lignocellulosic residues, such as AS, allowing for a great reduction in chemicals in the cellulose purification processes.
Collapse
Affiliation(s)
- Irene Gil-Guillén
- Institute of Food Engineering—FoodUPV, Universitat Politècnica de València, 46022 Valencia, Spain; (P.A.V.F.); (C.G.-M.); (A.C.)
| | | | | | | |
Collapse
|
17
|
Cheong KL, Liu K, Chen W, Zhong S, Tan K. Recent progress in Porphyra haitanensis polysaccharides: Extraction, purification, structural insights, and their impact on gastrointestinal health and oxidative stress management. Food Chem X 2024; 22:101414. [PMID: 38711774 PMCID: PMC11070828 DOI: 10.1016/j.fochx.2024.101414] [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: 03/19/2024] [Revised: 04/21/2024] [Accepted: 04/23/2024] [Indexed: 05/08/2024] Open
Abstract
Porphyra haitanensis, a red seaweed species, represents a bountiful and sustainable marine resource. P. haitanensis polysaccharide (PHP), has garnered considerable attention for its numerous health benefits. However, the comprehensive utilization of PHP on an industrial scale has been limited by the lack of comprehensive information. In this review, we endeavor to discuss and summarize recent advancements in PHP extraction, purification, and characterization. We emphasize the multifaceted mechanisms through which PHP promotes gastrointestinal health. Furthermore, we present a summary of compelling evidence supporting PHP's protective role against oxidative stress. This includes its demonstrated potent antioxidant properties, its ability to neutralize free radicals, and its capacity to enhance the activity of antioxidant enzymes. The information presented here also lays the theoretical groundwork for future research into the structural and functional aspects of PHP, as well as its potential applications in functional foods.
Collapse
Affiliation(s)
- Kit-Leong Cheong
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Keying Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Wenting Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Saiyi Zhong
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Karsoon Tan
- Guangxi Key Laboratory of Beibu Gulf Biodiversity Conservation, Beibu Gulf University, Qinzhou, Guangxi, China
| |
Collapse
|
18
|
Grasso S, Estévez M, Lorenzo JM, Pateiro M, Ponnampalam EN. The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality - Invited Review. Meat Sci 2024; 211:109451. [PMID: 38350244 DOI: 10.1016/j.meatsci.2024.109451] [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: 12/13/2023] [Revised: 01/26/2024] [Accepted: 02/03/2024] [Indexed: 02/15/2024]
Abstract
Several plant-based materials are discarded by the food industry due to oversupply, lack of transport, and inappropriate storage. These materials contain valuable essential micronutrients such as minerals, vitamins and bioactive components (e.g., polyphenol, tocopherols, ascorbic acid, carotenoids) with antioxidant, antimicrobial, and anti-inflammatory effects, among others. In the context of making our agriculture-food based economy more circular and sustainable, and to develop foods with clean labels and less E-numbers, fruits, vegetables, yams, cereal distillers, oilseeds and other plant by-products could be utilised and upcycled back into new food formulations. Meat products are a particularly suitable matrix for this purpose, due to their susceptibility to lipid and protein oxidation and microbial spoilage (which shorten their shelf life). This review brings together the latest (2020-23) reformulation efforts, preservative methods and other innovative pathways, including studies on by-products as plant-based additives and bio-actives. It will cover the use of plant-based by-products as natural additives into production of processed meat products such as burgers, fermented meats and sausages, produced from ruminant and monogastric animals (except poultry). The extraction methods, inclusion levels, processing methods used and the quality of the resulting meat products will be reported, including preservative effects (microbial growth, oxidative stability and shelf life) and effects on instrumental, nutritional and sensory quality. Furthermore, it will also critically discuss the gaps identified, recommendation of the most promising ingredients for quality enhancement, and provide directions for future research.
Collapse
Affiliation(s)
- Simona Grasso
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Mario Estévez
- Meat and Meat Products Research Institute (IPROCAR), Food Technology, Universidad de Extremadura, 10003 Cáceres, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Eric N Ponnampalam
- School of Agriculture, Food and Ecosystems Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia; Agrifeed Animal Production, 9 Poseidon Close, Mill Park, Victoria 3082, Australia
| |
Collapse
|
19
|
He K, Liu Y, Tian L, He W, Cheng Q. Review in anaerobic digestion of food waste. Heliyon 2024; 10:e28200. [PMID: 38560199 PMCID: PMC10979283 DOI: 10.1016/j.heliyon.2024.e28200] [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: 11/23/2023] [Revised: 02/27/2024] [Accepted: 03/13/2024] [Indexed: 04/04/2024] Open
Abstract
Due to the special property of food waste (FW), anaerobic digestion of food waste is facing many challenges like foaming, acidification, ammonia nitrogen and (NH4+-N) inhibition which resulted in a low biogas yield. A better understanding on the problems exiting in the FW anaerobic digestion would enhance the bio-energy recovery and increase the stable operation. Meanwhile, to overcome the bottle necks, pretreatment, co-digestion and additives is proposed as well as the solutions to improve biogas yield in FW digestion system. At last, future research directions regarding FW anaerobic digestion were proposed.
Collapse
Affiliation(s)
- Kefang He
- School of Management, Wuhan Polytechnic University, China
| | - Ying Liu
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University, China
| | - Longjin Tian
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University, China
| | - Wanyou He
- School of Management, Wuhan Polytechnic University, China
| | - Qunpeng Cheng
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University, China
| |
Collapse
|
20
|
Muñoz-Tebar N, Candela-Salvador L, Pérez-Álvarez JÁ, Lorenzo JM, Fernández-López J, Viuda-Martos M. Date ( Phoenix dactylifera L. cv. Medjool) Seed Flour, a Potential Ingredient for the Food Industry: Effect of Particle Size on Its Chemical, Technological, and Functional Properties. PLANTS (BASEL, SWITZERLAND) 2024; 13:335. [PMID: 38337868 PMCID: PMC10857175 DOI: 10.3390/plants13030335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2023] [Revised: 01/10/2024] [Accepted: 01/18/2024] [Indexed: 02/12/2024]
Abstract
The objective of this work was to evaluate the effect of particle size on the chemical composition, fatty acid and polyphenol profile, physicochemical and techno-functional properties, and antioxidant capacity of flour obtained from date seeds. The date seed flours obtained had a high content of total dietary fiber (67.89-76.67 g/100 g), and the reduction in particle size decreased the moisture and protein contents, while the fat, mineral (Ca, Fe, Zn, and Mg), and fatty acid contents were significantly increased, with oleic acid being the highest. Water activity increased with decreasing particle size, and the finest flour (<210 mm) tended to be yellowish and reddish. The water- and oil-holding capacities decreased in the flours with the smallest particle size compared to the largest sizes. The main polyphenolic compounds in all the samples were catechin, epicatechin, and epigallocatechin-3-gallate. The antioxidant activity significantly improved with reductions in the particle size of the date seed flour, with the ABTS, DPPH, and FRAP values ranging between 8.99 and 20.68, 0.66 and 2.35, and 1.94 and 4.91 mg Trolox equivalent/g of date seed flour. The results of the present study suggest that the flour obtained from date seeds cv. Medjool can be a valuable co-product for the food industry due to its fiber content, essential fatty acids, and bioactive compounds that can help reduce the amount of waste generated, promoting the circular economy in the food chain.
Collapse
Affiliation(s)
- Nuria Muñoz-Tebar
- IPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (L.C.-S.); (J.Á.P.-Á.); (J.F.-L.)
| | - Laura Candela-Salvador
- IPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (L.C.-S.); (J.Á.P.-Á.); (J.F.-L.)
| | - José Ángel Pérez-Álvarez
- IPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (L.C.-S.); (J.Á.P.-Á.); (J.F.-L.)
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (L.C.-S.); (J.Á.P.-Á.); (J.F.-L.)
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (L.C.-S.); (J.Á.P.-Á.); (J.F.-L.)
| |
Collapse
|
21
|
Cano-Lamadrid M, Martínez-Zamora L, Mozafari L, Bueso MC, Kessler M, Artés-Hernández F. Response Surface Methodology to Optimize the Extraction of Carotenoids from Horticultural By-Products-A Systematic Review. Foods 2023; 12:4456. [PMID: 38137260 PMCID: PMC10742715 DOI: 10.3390/foods12244456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 12/04/2023] [Accepted: 12/07/2023] [Indexed: 12/24/2023] Open
Abstract
Response Surface Methodology (RSM) is a widely used mathematical tool for process optimization, setting their main factorial variables. The current research analyzes and summarizes the current knowledge about the RSM in the extraction of carotenoids from fruit and vegetable by-products, following a systematic review protocol (Prisma 2020 Statement). After an identification of manuscripts in Web of Science (September 2023) using inclusion search terms ("carotenoids", "extraction", "response-surface methodology", "ultrasound", "microwave" and "enzyme"), they were screened by titles and abstracts. Finally, 29 manuscripts were selected according to the PRISMA methodology (an evidence-based minimum set of items for reporting in systematic reviews), then, 16 questions related to the quality criteria developed by authors were applied. All studies were classified as having an acceptable level of quality criteria (≤50% "yes answers"), with four of them reaching a moderate level (>50 to ≤70% "yes answers"). No studies were cataloged as complete (>70% "yes answers"). Most studies are mainly focused on ultrasound-assisted extraction, which has been widely developed compared to microwave or enzymatic-assisted extractions. Most evidence shows that it is important to provide information when RSM is applied, such as the rationale for selecting a particular design, the specification of input variables and their potential levels, a discussion on the statistical model's validity, and an explanation of the optimization procedure. In addition, the principles of open science, specifically data availability, should be included in future scientific manuscripts related to RSM and revalorization.
Collapse
Affiliation(s)
- Marina Cano-Lamadrid
- Postharvest and Refrigeration Group, Department of Agricultural Engineering, Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, Spain; (M.C.-L.); (L.M.-Z.); (L.M.)
| | - Lorena Martínez-Zamora
- Postharvest and Refrigeration Group, Department of Agricultural Engineering, Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, Spain; (M.C.-L.); (L.M.-Z.); (L.M.)
- Department of Food Technology, Nutrition and Food Science, Faculty of Veterinary Sciences, University of Murcia, 30071 Espinardo, Murcia, Spain
| | - Laleh Mozafari
- Postharvest and Refrigeration Group, Department of Agricultural Engineering, Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, Spain; (M.C.-L.); (L.M.-Z.); (L.M.)
| | - María Carmen Bueso
- Department of Applied Mathematics and Statistics, Universidad Politécnica de Cartagena, 30202 Cartagena, Murcia, Spain; (M.C.B.); (M.K.)
| | - Mathieu Kessler
- Department of Applied Mathematics and Statistics, Universidad Politécnica de Cartagena, 30202 Cartagena, Murcia, Spain; (M.C.B.); (M.K.)
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Agricultural Engineering, Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, Spain; (M.C.-L.); (L.M.-Z.); (L.M.)
| |
Collapse
|
22
|
Ferreira VC, Sganzerla WG, Barroso TLCT, Castro LEN, Colpini LMS, Forster-Carneiro T. Sustainable valorization of pitaya (Hylocereus spp.) peel in a semi-continuous high-pressure hydrothermal process to recover value-added products. Food Res Int 2023; 173:113332. [PMID: 37803643 DOI: 10.1016/j.foodres.2023.113332] [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: 04/28/2023] [Revised: 07/25/2023] [Accepted: 07/27/2023] [Indexed: 10/08/2023]
Abstract
This study evaluated the use of a semi-continuous high-pressure hydrothermal process for the recovery of value-added products from pitaya peel. The process was carried out at 15 MPa, a water flow rate of 2 mL/min, a solvent-to-feed ratio of 60 g water/g pitaya peel, and temperatures ranging from 40 to 210 °C. The results show that extraction temperatures (between 40 and 80 °C) promoted the recovery of betacyanin (1.52 mg/g), malic acid (25.6 mg/g), and citric acid (25.98 mg/g). The major phenolic compounds obtained were p-coumaric acid (144.63 ± 0.42 µg/g), protocatechuic acid (91.43 ± 0.32 µg/g), and piperonylic acid (74.2 ± 0.31 µg/g). The hydrolysis temperatures (between 150 and 210 °C) could produce sugars (18.09 mg/g). However, the hydrolysis process at temperatures above 180 °C generated Maillard reaction products, which increased the total phenolic compounds and antioxidant activity of the hydrolysates. Finally, the use of semi-continuous high-pressure hydrothermal process can be a sustainable and promising approach for the recovery of value-added compounds from pitaya peel, advocating a circular economy approach in the agri-food industry.
Collapse
Affiliation(s)
- Vanessa Cosme Ferreira
- School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil
| | | | | | | | | | - Tânia Forster-Carneiro
- School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil.
| |
Collapse
|
23
|
Vo TP, Tran HKL, Ta TMN, Nguyen HTV, Phan TH, Nguyen THP, Nguyen VK, Dang TCT, Nguyen LGK, Chung TQ, Nguyen DQ. Extraction and Emulsification of Carotenoids from Carrot Pomaces Using Oleic Acid. ACS OMEGA 2023; 8:39523-39534. [PMID: 37901568 PMCID: PMC10601056 DOI: 10.1021/acsomega.3c05301] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Accepted: 09/21/2023] [Indexed: 10/31/2023]
Abstract
This study aimed to use oleic acid-based ultrasonic-assisted extraction (UAE) to recover carotenoids from carrot pomace and emulsify the enriched-carotenoid oleic acid using spontaneous and ultrasonic-assisted emulsification. The extraction performance of oleic acid was compared with traditional organic solvents, including hexane, acetone, and ethyl acetate. The one-factor experiments were employed to examine the impact of UAE conditions, including liquid-to-solid ratios, temperature, ultrasonic power, and time, on the extraction yield of carotenoids and to find the conditional ranges for the optimization process. The response surface methodology was employed to optimize the UAE process. The second-order extraction kinetic model was used to find the mechanism of oleic acid-based UAE. After that, the enriched-carotenoid oleic acid obtained at the optimal conditions of UAE was used to fabricate nanoemulsions using spontaneous emulsification (SE), ultrasonic-assisted emulsification (UE), and SE-UE. The effect of SE and UE conditions on the turbidity of nanoemulsion was determined. Then, the physiochemical attributes of the nanoemulsion from SE, UE, and spontaneous ultrasonic-assisted emulsification (SE-UE) were determined using the dynamic light scattering method. The extraction yield of carotenoids from carrot pomace by using sonication was the highest. The adjusted optimal conditions were 39 mL/g of LSR, 50 °C, 12.5 min, and 350 W of ultrasonic power. Under optimal conditions, the carotenoid content attained was approximately 163.43 ± 1.83 μg/g, with the anticipated value (166 μg/g). The particle sizes of nanoemulsion fabricated at the proper conditions of SE, UE, and SE-UE were 31.2 ± 0.83, 33.8 ± 0.52, and 109.7 ± 8.24 nm, respectively. The results showed that SE and UE are suitable methods for fabricating nanoemulsions. The research provided a green approach for extracting and emulsifying carotenoids from carrot pomace.
Collapse
Affiliation(s)
- Tan Phat Vo
- Laboratory
of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District
10, Ho Chi Minh City 700000, Vietnam
- Vietnam
National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh
City 700000, Vietnam
| | - Hoang Khanh Linh Tran
- Laboratory
of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District
10, Ho Chi Minh City 700000, Vietnam
- Vietnam
National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh
City 700000, Vietnam
| | - Thi Minh Ngoc Ta
- Laboratory
of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District
10, Ho Chi Minh City 700000, Vietnam
- Vietnam
National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh
City 700000, Vietnam
| | - Hoang Trieu Vy Nguyen
- Laboratory
of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District
10, Ho Chi Minh City 700000, Vietnam
- Vietnam
National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh
City 700000, Vietnam
| | - Thuy Han Phan
- Laboratory
of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District
10, Ho Chi Minh City 700000, Vietnam
- Vietnam
National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh
City 700000, Vietnam
| | - Tran Ha Phuong Nguyen
- Laboratory
of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District
10, Ho Chi Minh City 700000, Vietnam
- Vietnam
National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh
City 700000, Vietnam
| | - Vy Khang Nguyen
- Laboratory
of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District
10, Ho Chi Minh City 700000, Vietnam
- Vietnam
National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh
City 700000, Vietnam
| | - Thi Cam Tu Dang
- Laboratory
of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District
10, Ho Chi Minh City 700000, Vietnam
- Vietnam
National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh
City 700000, Vietnam
| | - Le Gia Kiet Nguyen
- Laboratory
of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District
10, Ho Chi Minh City 700000, Vietnam
- Vietnam
National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh
City 700000, Vietnam
| | - Thanh Quynh Chung
- Laboratory
of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District
10, Ho Chi Minh City 700000, Vietnam
- Vietnam
National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh
City 700000, Vietnam
| | - Dinh Quan Nguyen
- Laboratory
of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District
10, Ho Chi Minh City 700000, Vietnam
- Vietnam
National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh
City 700000, Vietnam
| |
Collapse
|
24
|
Santos RM, Zhang N, Bakhshoodeh R. Multiscale Process Intensification of Waste Valorization Reactions. Acc Chem Res 2023; 56:2606-2619. [PMID: 37712744 DOI: 10.1021/acs.accounts.3c00364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/16/2023]
Abstract
ConspectusThe central theme of this Account is the development of intensified and sustainable chemical processes for the sequestration of CO2 in synergism with the utilization of wastes of industrial, urban, and agricultural origins. A challenge when working with solid waste-fluid reactions is that mass transfer limitations across solid-liquid, solid-gas, and gas-liquid interfaces and unfavorable thermodynamics lead to slow reaction rates, incomplete reaction conversions, high energy expenditure and processing costs, and inadequate product properties. The traditional macroscale approaches to overcoming slurry reaction limitations can be effective; however, they come at a cost to the environment. In the treatment or valorization of low-grade and waste resources, such conventional approaches are often unfeasible on an industrial scale. Sustainable solutions are thus needed.In the last six years, we have been exploring and developing approaches to overcoming reaction rate limitations of slurry reactions of environmental relevance by concurrently applying process intensification strategies and multiscale engineering approaches. The scientific approach has relied on laboratory-scale experiments to test and refine the devised multiscale process intensification strategies, with thermodynamic and computational modeling work supporting the experimental work and with advanced characterization techniques being used to elucidate reaction and transport mechanisms and aid the development of nanoscale reaction models and micro- and macroscale process models. The research streams, associated with the four key references, discussed next are (a) brine carbonation; (b) mineral carbonation and enhanced weathering; (c) process intensification and integration; and (d) characterization techniques.Within the four research streams, a number of mineral carbonation processes have been investigated and can be classified as (i) ambient weathering and carbonation; (ii) gas-(wet) solid accelerated carbonation; (iii) aqueous accelerated carbonation; (iv) supercritical accelerated carbonation; and (v) CO2 mineralization from brine. In some cases, the research was aimed at producing valuable products with reduced environmental risk or a reduced carbon footprint, such as an organomineral fertilizer and zeolites. In other cases, the aim was to assess the reactivity of minerals to match the right feedstock with the right carbonation process, in view of maximizing net carbon sequestration. There were also cases where the carbonation process was reimagined by the use of innovative reaction conditions, reactors, and reagents. The experience with accelerated weathering and carbonation in engineered processes has been translated into the field of enhanced rock weathering (ERW) in agriculture, where the multidisciplinary approach used has served to advance ERW science and technology in ways that have had a resounding effect on recent commercial deployment.The completed research serves to encourage the adoption of process intensification technologies in place of conventional processes, in industry and among the research community, and to catalyze the development of the types of sustainable processes required by the chemical, metallurgical, and minerals industries (which are critical to the green transition) to reduce their environmental impact and carbon emissions. Moreover, the multiscale process intensification approaches developed may also be extended to other industrial, urban, and agricultural processes where the reduction of energy intensity, carbon intensity, and environmental footprint could be achieved.
Collapse
Affiliation(s)
- Rafael M Santos
- School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Ning Zhang
- Department of Earth and Environmental Engineering, Columbia University, New York, New York 10027, United States
| | - Reza Bakhshoodeh
- Department of Civil, Environmental and Mining Engineering, The University of Western Australia, Perth, WA 6009, Australia
| |
Collapse
|
25
|
Vo TP, Nguyen NTU, Le VH, Phan TH, Nguyen THY, Nguyen DQ. Optimizing Ultrasonic-Assisted and Microwave-Assisted Extraction Processes to Recover Phenolics and Flavonoids from Passion Fruit Peels. ACS OMEGA 2023; 8:33870-33882. [PMID: 37744855 PMCID: PMC10515170 DOI: 10.1021/acsomega.3c04550] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Accepted: 08/14/2023] [Indexed: 09/26/2023]
Abstract
This study optimized the ultrasonic-assisted extraction (UAE) and microwave-assisted extraction (MAE) processes to acquire phenolics and flavonoids from passion fruit peels using a mixture of ethanol, acetone, and water. An augmented simplex-centroid design was employed to find the suitable volume ratio among solvent ingredients to attain the highest extraction yield of phenolics and flavonoids. One-factor experiments were conducted to investigate the influence of UAE and MAE parameters on the recovery yield of phenolics and flavonoids before the two processes were optimized using Box-Behnken Design (BBD) models. The optimal UAE conditions for recovering phenolics and flavonoids from passion fruit peel powder (PFP) were 28 mL/g of liquid-to-solid ratio (LSR), 608 W of ultrasonic power, and 63 °C for 20 min to acquire total phenolic content (TPC) and total flavonoid content (TFC) at 39.38 mg of gallic acid equivalents per gram of dried basis (mg GAE/g db) and 25.79 mg of rutin equivalents per gram of dried basis (mg RE/g db), respectively. MAE conditions for attaining phenolics and flavonoids from PFP were 26 mL/g of LSR and 606 W of microwave power for 2 min to recover TPC and TFC at 17.74 mg GAE/g db and 8.11 mg RE/g db, respectively. The second-order kinetic model was employed to determine the UAE and MAE mechanism of TPC and TFC and the thermodynamic parameters of the extraction processes. The antioxidant activities of passion fruit peel extracts at optimal conditions were examined to compare the efficiency of UAE and MAE. This study establishes an effective approach for obtaining phenolics and flavonoids from passion fruit peels.
Collapse
Affiliation(s)
- Tan Phat Vo
- Laboratory
of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District
10, Ho Chi Minh City 700000, Vietnam
- Vietnam
National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh
City 700000, Vietnam
| | - Nu To Uyen Nguyen
- Laboratory
of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District
10, Ho Chi Minh City 700000, Vietnam
- Vietnam
National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh
City 700000, Vietnam
| | - Viet Ha Le
- Laboratory
of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District
10, Ho Chi Minh City 700000, Vietnam
- Vietnam
National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh
City 700000, Vietnam
| | - Thuy Han Phan
- Laboratory
of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District
10, Ho Chi Minh City 700000, Vietnam
- Vietnam
National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh
City 700000, Vietnam
| | - Thi Hoang Yen Nguyen
- Laboratory
of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District
10, Ho Chi Minh City 700000, Vietnam
- Vietnam
National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh
City 700000, Vietnam
| | - Dinh Quan Nguyen
- Laboratory
of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District
10, Ho Chi Minh City 700000, Vietnam
- Vietnam
National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh
City 700000, Vietnam
| |
Collapse
|
26
|
Vo TP, Pham TV, Tran TNH, Vo LTV, Vu TT, Pham ND, Nguyen DQ. Ultrasonic-Assisted and Microwave-Assisted Extraction of Phenolics and Terpenoids from Abelmoschus sagittifolius (Kurz) Merr Roots Using Natural Deep Eutectic Solvents. ACS OMEGA 2023; 8:29704-29716. [PMID: 37599925 PMCID: PMC10433328 DOI: 10.1021/acsomega.3c03929] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Accepted: 07/14/2023] [Indexed: 08/22/2023]
Abstract
This research extracted phenolics and terpenoids from Abelmoschus sagittifolius (Kurz) Merr roots using natural deep eutectic solvent-based novel extraction techniques. Twelve natural deep eutectic solvents (NADESs) were produced for recovering phenolics and terpenoids. Citric acid/glucose and lactic acid/glucose, with a molar ratio of 2:1, were determined as the most appropriate NADESs for extracting phenolics and terpenoids, respectively. Afterward, the proper conditions for NADES-based ultrasonic-assisted and microwave-assisted extraction were investigated. Then, the time and liquid-to-solid ratios of ultrasonic- and microwave-combined extraction methods and the sequence of ultrasound and microwave treatments were examined. The conditions of ultrasonic-assisted extraction were 40 mL/g liquid-to-solid ratio, 40% water content, 30°C, 5 min, and 600 W ultrasonic power for the highest terpenoid recovery at 69 ± 2 mg UA/g dw, while 150 W ultrasonic power was suitable for phenolic recovery at 9.56 ± 0.17 mg GAE/g dw. The conditions of microwave-assisted extraction were 50 mL/g liquid-to-solid ratio, 20% water content, 400 W microwave power, and 2 min to acquire the highest phenolics and terpenoids at 22.13 ± 0.75 mg GAE/g dw and 90 ± 1 mg UA/g dw, respectively. Under appropriate conditions, the biological activities, phenolic content, and terpenoid content of obtained extracts from four extraction methods, including ultrasonic-assisted, microwave-assisted, ultrasonic-microwave-assisted, and microwave-ultrasonic-assisted extraction, were compared to select the most proper method. The conditions of ultrasonic-microwave-assisted extraction were 40 mL/g liquid-to-solid ratio, 5 min sonication, and 1 min microwave irradiation to obtain the highest phenolic and terpenoid contents (27.07 ± 0.27 mg GAE/g dw and 111 ± 3 mg UA/g dw, respectively). Ultrasonic-microwave-assisted extraction showed the highest phenolic content, terpenoid content, and biological activities among the four extraction techniques. The changes in the surface morphology were determined using scanning electron microscopy. This study demonstrated that ultrasonic-microwave-assisted extraction was an effective and sustainable method in food and pharmaceutical industries for recovering phenolics and terpenoids from Abelmoschus sagittifolius (Kurz) Merr.
Collapse
Affiliation(s)
- Tan Phat Vo
- Laboratory
of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District
10, Ho Chi Minh City 700000, Vietnam
- Vietnam
National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh
City 700000, Vietnam
| | - Thuy Vy Pham
- Laboratory
of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District
10, Ho Chi Minh City 700000, Vietnam
- Vietnam
National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh
City 700000, Vietnam
| | - Thi Ngoc Huyen Tran
- Laboratory
of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District
10, Ho Chi Minh City 700000, Vietnam
- Vietnam
National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh
City 700000, Vietnam
| | - Le Thao Vy Vo
- Laboratory
of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District
10, Ho Chi Minh City 700000, Vietnam
- Vietnam
National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh
City 700000, Vietnam
| | - Trong Thuc Vu
- Laboratory
of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District
10, Ho Chi Minh City 700000, Vietnam
- Vietnam
National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh
City 700000, Vietnam
| | - Ngoc Duyen Pham
- Laboratory
of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District
10, Ho Chi Minh City 700000, Vietnam
- Vietnam
National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh
City 700000, Vietnam
| | - Dinh Quan Nguyen
- Laboratory
of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District
10, Ho Chi Minh City 700000, Vietnam
- Vietnam
National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh
City 700000, Vietnam
| |
Collapse
|
27
|
Khan ZS, Amir S, Sokač Cvetnić T, Jurinjak Tušek A, Benković M, Jurina T, Valinger D, Gajdoš Kljusurić J. Sustainable Isolation of Bioactive Compounds and Proteins from Plant-Based Food (and Byproducts). PLANTS (BASEL, SWITZERLAND) 2023; 12:2904. [PMID: 37631116 PMCID: PMC10458638 DOI: 10.3390/plants12162904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 08/06/2023] [Accepted: 08/07/2023] [Indexed: 08/27/2023]
Abstract
Plant-based food produces significantly less greenhouse gases, and due to its wealth of bioactive components and/or plant-based protein, it becomes an alternative in a sustainable food system. However, the processing and production of products from plant sources creates byproducts, which can be waste or a source of useful substances that can be reused. The waste produced during the production and processing of food is essentially nutrient- and energy-rich, and it is recognized as an excellent source of secondary raw materials that could be repurposed in the process of manufacturing and preparing food, or as feed for livestock. This review offers an overview of the sources and techniques of the sustainable isolation of bioactive substances and proteins from various sources that might represent waste in the preparation or production of food of plant origin. The aim is to uncover novel approaches to use waste and byproducts from the process of making food to provide this waste food an additional benefit, not forgetting the expectations of the end user, the consumer. For the successful isolation of bioactive ingredients and proteins from food of plant origin, it is crucial to develop more eco-friendly and efficient extraction techniques with a low CO2 footprint while considering the economic aspects.
Collapse
Affiliation(s)
- Zakir Showkat Khan
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India
- Department of Food Technology, School of Applied and Life Sciences, Uttaranchal University, Dehradun 248007, India
| | - Saira Amir
- Department of Nutrition Sciences, School of Health Sciences, University of Management and Technology, C-II Johar Town, Lahore 54700, Pakistan
| | - Tea Sokač Cvetnić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva ul. 6, HR-10000 Zagreb, Croatia
| | - Ana Jurinjak Tušek
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva ul. 6, HR-10000 Zagreb, Croatia
| | - Maja Benković
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva ul. 6, HR-10000 Zagreb, Croatia
| | - Tamara Jurina
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva ul. 6, HR-10000 Zagreb, Croatia
| | - Davor Valinger
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva ul. 6, HR-10000 Zagreb, Croatia
| | - Jasenka Gajdoš Kljusurić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva ul. 6, HR-10000 Zagreb, Croatia
| |
Collapse
|
28
|
Arya SS, More PR, Ladole MR, Pegu K, Pandit AB. Non-thermal, energy efficient hydrodynamic cavitation for food processing, process intensification and extraction of natural bioactives: A review. ULTRASONICS SONOCHEMISTRY 2023; 98:106504. [PMID: 37406541 PMCID: PMC10339045 DOI: 10.1016/j.ultsonch.2023.106504] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 06/21/2023] [Accepted: 06/24/2023] [Indexed: 07/07/2023]
Abstract
Hydrodynamic cavitation (HC) is the process of bubbles formation, expansion, and violent collapse, which results in the generation of high pressures in the order of 100-5000 bar and temperatures in the range of 727-9727 °C for just a fraction of seconds. Increasing consumer demand for high-quality foods with higher nutritive values and fresh-like sensory attributes, food processors, scientists, and process engineers are pushed to develop innovative and effective non-thermal methods as an alternative to conventional heat treatments. Hydrodynamic cavitation can play a significant role in non-thermal food processing as it has the potential to destroy microbes and reduce enzyme activity while retaining essential nutritional and physicochemical properties. As hydrodynamic cavitation occurs in a flowing liquid, there is a decrease in local pressure followed by its recovery; hence it can be used for liquid foods. It can also be used to create stable emulsions and homogenize food constituents. Moreover, this technology can extract food constituents such as polyphenols, essential oils, pigments, etc., via biomass pretreatment, cell disruption for selective enzyme release, waste valorization, and beer brewing. Other applications related to food production include water treatment, biodiesel, and biogas production. The present review discusses the application of HC in the preservation, processing, and quality improvement of food and other related applications. The reviewed examples in this paper demonstrate the potential of hydrodynamic cavitation with further expansion toward the scaling up, which looks at commercialization as a driving force.
Collapse
Affiliation(s)
- Shalini S Arya
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parekh Marg, Matunga, Mumbai, India.
| | - Pavankumar R More
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parekh Marg, Matunga, Mumbai, India
| | - Mayur R Ladole
- School of Chemical and Bioprocess Engineering, University College Dublin, Ireland
| | - Kakoli Pegu
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parekh Marg, Matunga, Mumbai, India
| | - Aniruddha B Pandit
- Chemical Engineering Department, Institute of Chemical Technology, NM Parekh Marg, Matunga, Mumbai, India
| |
Collapse
|
29
|
Giorni P, Bulla G, Leni G, Soldano M, Tacchini M, Guerrini A, Sacchetti G, Bertuzzi T. Enhancement of agri-food by-products: green extractions of bioactive molecules with fungicidal action against mycotoxigenic fungi and their mycotoxins. Front Nutr 2023; 10:1196812. [PMID: 37305090 PMCID: PMC10248026 DOI: 10.3389/fnut.2023.1196812] [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: 03/30/2023] [Accepted: 05/05/2023] [Indexed: 06/13/2023] Open
Abstract
Introduction Today, alternative strategies based on the use of bioactive compounds have been proposed to reduce mycotoxin contamination and limit the use of chemical fungicides. Methods In the present work, several by-products collected from the agri-food chain (i.e., red and white grape marc, red grapevine leaves, grape seeds and stalks, pear, apple, green beans, tomato, and spent hops) were subjected to green extraction protocols (i.e., steam distillation, Ultrasound-Assisted, and Naviglio® extraction) to obtain extracts rich in polyphenols and terpenes. Each extract was assessed in vitro for its ability to inhibit the development of the main mycotoxigenic species and related mycotoxins. Results and Discussion Aspergillus flavus and A. carbonarius were significantly reduced by pear (from -45 to -47%) and grape marc (from -21 to -51%) extracts, while F. graminearum was shown to be highly influenced by grape stalk, pear, and grape marc extracts (-24% on average). On the contrary, F. verticillioides was inhibited only by pear (-18%) and to a very low and negligible extent by apple (-1%) and green beans (-3%). Regarding the reduction of mycotoxins, the extracts were able to inhibit OTA from 2 to 57%, AFB1 from 5 to 75%, and DON from 14 to 72%. The highest percentages of reduction were obtained against FBs (from 11 to 94%), ZEN (from 17 to 100%), and Alternaria toxins (from 7 to 96%). In conclusion, this work provided promising results for the production of bioactive extracts obtained from agri-food by-products, which could be exploited as potential biofungicides against the development of mycotoxigenic fungi and related mycotoxins.
Collapse
Affiliation(s)
- Paola Giorni
- Dipartimento delle Produzioni Vegetali Sostenibili (DIPROVES), Facoltà di Scienze Agrarie, Alimentari e Ambientali, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Giulia Bulla
- Dipartimento delle Produzioni Vegetali Sostenibili (DIPROVES), Facoltà di Scienze Agrarie, Alimentari e Ambientali, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Giulia Leni
- Dipartimento di Scienze Animali, della Nutrizione e degli Alimenti (DIANA), Facoltà di Scienze Agrarie, Alimentari e Ambientali, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | | | - Massimo Tacchini
- Dipartimento di Scienze della Vita e Biotecnologie, Università Degli Studi Di Ferrara, Ferrara, Italy
| | - Alessandra Guerrini
- Dipartimento di Scienze della Vita e Biotecnologie, Università Degli Studi Di Ferrara, Ferrara, Italy
| | - Gianni Sacchetti
- Dipartimento di Scienze della Vita e Biotecnologie, Università Degli Studi Di Ferrara, Ferrara, Italy
| | - Terenzio Bertuzzi
- Dipartimento di Scienze Animali, della Nutrizione e degli Alimenti (DIANA), Facoltà di Scienze Agrarie, Alimentari e Ambientali, Università Cattolica del Sacro Cuore, Piacenza, Italy
| |
Collapse
|
30
|
Liu Z. A review on the emerging conversion technology of cellulose, starch, lignin, protein and other organics from vegetable-fruit-based waste. Int J Biol Macromol 2023; 242:124804. [PMID: 37182636 DOI: 10.1016/j.ijbiomac.2023.124804] [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: 02/09/2023] [Revised: 04/13/2023] [Accepted: 05/06/2023] [Indexed: 05/16/2023]
Abstract
A large amount of vegetable-fruit-based waste (VFBW) belonging to agricultural waste is produced around the world every year, imposing a huge burden on the environment and sustainable development. VFBW contains a lot of water and useful organic compounds (e.g., cellulose, minerals, starch, proteins, organic acids, lipids, and soluble sugars). Taking into account the composition characteristics and circular economy of VFBW, many new emerging conversion technologies for the treatment of VFBW (such as hydrothermal gasification, ultrasound-assisted extraction, and synthesis of bioplastics) have been developed. This review summarizes the current literature discussing the technical parameters, process, mechanism, and characteristics of various emerging conversion methods, as well as analyzing the application, environmental impact, and bio-economy of by-products from the conversion process, to facilitate solutions to the key problems of engineering cases using these methods. The shortcomings of the current study and the direction of future research are also highlighted in the review.
Collapse
Affiliation(s)
- Zhongchuang Liu
- Green Intelligence Environmental School, Yangtze Normal University, No. 16, Juxian Avenue, Fuling District, Chongqing, China; Chongqing Multiple-source Technology Engineering Research Center for Ecological Environment Monitoring, Yangtze Normal University, No. 16, Juxian Avenue, Fuling District, Chongqing, China.
| |
Collapse
|
31
|
Teixé-Roig J, Oms-Oliu G, Odriozola-Serrano I, Martín-Belloso O. Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources. Foods 2023; 12:foods12071502. [PMID: 37048323 PMCID: PMC10094036 DOI: 10.3390/foods12071502] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/28/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023] Open
Abstract
In recent years, the trend in the population towards consuming more natural and sustainable foods has increased significantly. This claim has led to the search for new sources of bioactive compounds and extraction methods that have less impact on the environment. Moreover, the formulation of systems to protect these compounds is also focusing on the use of ingredients of natural origin. This article reviews novel, natural alternative sources of bioactive compounds with a positive impact on sustainability. In addition, it also contains information on the most recent studies based on the use of natural (especially from plants) emulsifiers in the design of emulsion-based delivery systems to protect bioactive compounds. The properties of these natural-based emulsion-delivery systems, as well as their functionality, including in vitro and in vivo studies, are also discussed. This review provides relevant information on the latest advances in the development of emulsion delivery systems based on ingredients from sustainable natural sources.
Collapse
Affiliation(s)
- Júlia Teixé-Roig
- Department of Food Technology, University of Lleida—Agrotecnio Center, 25198 Lleida, Spain
| | - Gemma Oms-Oliu
- Department of Food Technology, University of Lleida—Agrotecnio Center, 25198 Lleida, Spain
| | | | - Olga Martín-Belloso
- Department of Food Technology, University of Lleida—Agrotecnio Center, 25198 Lleida, Spain
| |
Collapse
|
32
|
Son J, Lim SH, Kim YJ, Lim HJ, Lee JY, Jeong S, Park C, Park SJ. Customized valorization of waste streams by Pseudomonas putida: State-of-the-art, challenges, and future trends. BIORESOURCE TECHNOLOGY 2023; 371:128607. [PMID: 36638894 DOI: 10.1016/j.biortech.2023.128607] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 01/07/2023] [Accepted: 01/09/2023] [Indexed: 06/17/2023]
Abstract
Preventing catastrophic climate events warrants prompt action to delay global warming, which threatens health and food security. In this context, waste management using engineered microbes has emerged as a long-term eco-friendly solution for addressing the global climate crisis and transitioning to clean energy. Notably, Pseudomonas putida can valorize industry-derived synthetic wastes including plastics, oils, food, and agricultural waste into products of interest, and it has been extensively explored for establishing a fully circular bioeconomy through the conversion of waste into bio-based products, including platform chemicals (e.g., cis,cis-muconic and adipic acid) and biopolymers (e.g., medium-chain length polyhydroxyalkanoate). However, the efficiency of waste pretreatment technologies, capability of microbial cell factories, and practicability of synthetic biology tools remain low, posing a challenge to the industrial application of P. putida. The present review discusses the state-of-the-art, challenges, and future prospects for divergent biosynthesis of versatile products from waste-derived feedstocks using P. putida.
Collapse
Affiliation(s)
- Jina Son
- Department of Chemical Engineering and Materials Science, Graduate Program in System Health Science and Engineering, Ewha Womans University, Seoul 03760, Republic of Korea
| | - Seo Hyun Lim
- Department of Chemical Engineering and Materials Science, Graduate Program in System Health Science and Engineering, Ewha Womans University, Seoul 03760, Republic of Korea
| | - Yu Jin Kim
- Department of Chemical Engineering and Materials Science, Graduate Program in System Health Science and Engineering, Ewha Womans University, Seoul 03760, Republic of Korea
| | - Hye Jin Lim
- Department of Chemical Engineering and Materials Science, Graduate Program in System Health Science and Engineering, Ewha Womans University, Seoul 03760, Republic of Korea
| | - Ji Yeon Lee
- Department of Chemical Engineering and Materials Science, Graduate Program in System Health Science and Engineering, Ewha Womans University, Seoul 03760, Republic of Korea
| | - Seona Jeong
- Department of Chemical Engineering and Materials Science, Graduate Program in System Health Science and Engineering, Ewha Womans University, Seoul 03760, Republic of Korea
| | - Chulhwan Park
- Department of Chemical Engineering, Kwangwoon University, Seoul 01897, Republic of Korea
| | - Si Jae Park
- Department of Chemical Engineering and Materials Science, Graduate Program in System Health Science and Engineering, Ewha Womans University, Seoul 03760, Republic of Korea.
| |
Collapse
|
33
|
Faraloni C, Albanese L, Chini Zittelli G, Meneguzzo F, Tagliavento L, Zabini F. New Route to the Production of Almond Beverages Using Hydrodynamic Cavitation. Foods 2023; 12:935. [PMID: 36900452 PMCID: PMC10001306 DOI: 10.3390/foods12050935] [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: 01/07/2023] [Revised: 02/19/2023] [Accepted: 02/20/2023] [Indexed: 02/25/2023] Open
Abstract
Perceived as a healthy food, almond beverages are gaining ever-increasing consumer preference across nonalcoholic vegetable beverages, ranking in first place among oilseed-based drinks. However, costly raw material; time and energy consuming pre- and posttreatments such as soaking, blanching and peeling; and thermal sterilization hinder their sustainability, affordability and spread. Hydrodynamic cavitation processes were applied, for the first time, as a single-unit operation with straightforward scalability, to the extraction in water of almond skinless kernels in the form of flour and fine grains, and of whole almond seeds in the form of coarse grains, up to high concentrations. The nutritional profile of the extracts matched that of a high-end commercial product, as well as showing nearly complete extraction of the raw materials. The availability of bioactive micronutrients and the microbiological stability exceeded the commercial product. The concentrated extract of whole almond seeds showed comparatively higher antiradical activity, likely due to the properties of the almond kernel skin. Hydrodynamic cavitation-based processing might represent a convenient route to the production of conventional as well as integral and potentially healthier almond beverages, avoiding multiple technological steps, while affording fast production cycles and consuming less than 50 Wh of electricity per liter before bottling.
Collapse
Affiliation(s)
- Cecilia Faraloni
- Istituto per la Bioeconomia, CNR, Via Madonna del Piano 10, 50019 Sesto Fiorentino, Italy
| | - Lorenzo Albanese
- Istituto per la Bioeconomia, CNR, Via Madonna del Piano 10, 50019 Sesto Fiorentino, Italy
| | | | - Francesco Meneguzzo
- Istituto per la Bioeconomia, CNR, Via Madonna del Piano 10, 50019 Sesto Fiorentino, Italy
| | | | - Federica Zabini
- Istituto per la Bioeconomia, CNR, Via Madonna del Piano 10, 50019 Sesto Fiorentino, Italy
| |
Collapse
|
34
|
Braga ME, Gaspar MC, de Sousa HC. Supercritical fluid technology for agrifood materials processing. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2022.100983] [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]
|
35
|
Current Challenges in the Sustainable Valorisation of Agri-Food Wastes: A Review. Processes (Basel) 2022. [DOI: 10.3390/pr11010020] [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
In the upcoming years, the world will face societal challenges arising, in particular, from the impact of climate change and the inefficient use of natural resources, in addition to an exponential growth of the world population, which according to the United Nations (UN) estimations will be 9.8 billion in 2050. This increasing trend requires optimized management of natural resources with the use of value-added waste and a significant reduction in food loss and food waste. Moreover, the recent pandemic situation, COVID-19, has contributed indisputably. Along with the agri-food supply chain, several amounts of waste or by-products are generated. In most cases, these biomass wastes cause serious environmental concerns and high costs to enterprises. The valorisation of the agri-food loss and food industry wastes emerged as a useful strategy to produce certain value-added compounds with several potential applications, namely in the food, health, pharmaceutical, cosmetic, and environmental fields. Therefore, in this review, some of the crucial sustainable challenges with impacts on the valorisation of agri-food loss/wastes and by-products are discussed and identified, in addition to several opportunities, trends and innovations. Potential applications and usages of the most important compounds found in food loss/waste will be highlighted, with a focus on the food industry, pharmaceutical industry, and the environment.
Collapse
|
36
|
The Existing Recovery Approaches of the Huangjiu Lees and the Future Prospects: A Mini Review. Bioengineering (Basel) 2022; 9:bioengineering9110695. [DOI: 10.3390/bioengineering9110695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/06/2022] [Accepted: 11/07/2022] [Indexed: 11/17/2022] Open
Abstract
Huangjiu lees (HL) is a byproduct in Chinese Huangjiu production with various nutrient and biological functional components. Without efficient treatment, it could cause environmental issues and bioresource wasting. Existing dominant recovery approaches focus on large-scale disposal, but they ignore the application of high-value components. This study discusses the advantages and limitations of existing resourcing approaches, such as feed, food and biogas biological production, considering the efficiency and value of HL resourcing. The extraction of functional components as a suggestion for HL cascade utilization is pointed out. This study is expected to promote the application of HL resourcing.
Collapse
|
37
|
Li X, Liu F, Abdollahpour A, Jazebizadeh M, Wang J, Semiromi D. An experimental evaluation of polyamide membrane-silica nanoparticles for the concentration of pomegranate juice. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
38
|
Hassan SA, Abbas M, Zia S, Maan AA, Khan MKI, Hassoun A, Shehzad A, Gattin R, Aadil RM. An appealing review of industrial and nutraceutical applications of pistachio waste. Crit Rev Food Sci Nutr 2022; 64:3103-3121. [PMID: 36200872 DOI: 10.1080/10408398.2022.2130158] [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] [Indexed: 11/03/2022]
Abstract
Pistachio (Pistacia vera L.) is consumed in almost every part of the world enclosed in shells that are thrown out in baskets. Similarly, hulls separated from pistachio are discarded as waste in food processing industries. These waste materials contain functional constituents having immense industrial and nutraceutical applications. This review article summarizes the scientific investigations regarding the functional constituents and bioactive compounds in pistachio shells (PSs) and pistachio hulls (PHs). It also highlights the nutraceutical potential exhibited by functionally active compounds as well as their potential applications in various industries including nutraceutical, medicinal, and feed industries together with biosynthetic development of useful products and wastewater treatment. Pistachio waste (PW) comprising PS and PH is a rich source of various bioactive compounds. PS is full of lignin, cellulose, and hemicellulose. PH is an excellent source of carbohydrates (80.64 ± 0.98%) (including glucose, galactose, rhamnose, arabinose, xylose, mannose, galacturonic acid) as well as ash (6.32 ± 0.26%) and proteins (1.80 ± 0.28%) with small amounts of fats (0.04 ± 0.005%). Owing to its composition, PW can be beneficial in many nutraceuticals, including antioxidation, cytoprotection, anti-obesity, anti-diabetic, anti-melanogenesis, neuroprotection, anti-cancer, anti-mutagenesis, anti-inflammation, and anti-microbial. The waste materials have vast applications in the food industry, such as bio-preservation of oils and meat products, prevention of enzymatic browning in fruits, vegetables, and mushrooms, development of functional cereal and dairy products, production of food enzymes, emulsions, and manufacturing of biodegradable films for food packaging. The use of these waste products to develop and design novel functional foods with improved quality is important for both food industries and food sustainability.
Collapse
Affiliation(s)
- Syed Ali Hassan
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Mueen Abbas
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Sania Zia
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Abid Aslam Maan
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
- Department of Food Engineering, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Muhammad Kashif Iqbal Khan
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
- Department of Food Engineering, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Abdo Hassoun
- Univ. Littoral Côte d'Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège Junia, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
| | - Aamir Shehzad
- UniLaSalle, Univ. Artois, EA7519 - Transformations & Agro-ressources, Normandie Université, Mont-Saint-Aignan, France
| | - Richard Gattin
- UniLaSalle, Univ. Artois, EA7519 - Transformations & Agro-ressources, Normandie Université, Mont-Saint-Aignan, France
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| |
Collapse
|