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Roselli V, Pugliese G, Leuci R, Brunetti L, Gambacorta L, Tufarelli V, Piemontese L. Green Methods to Recover Bioactive Compounds from Food Industry Waste: A Sustainable Practice from the Perspective of the Circular Economy. Molecules 2024; 29:2682. [PMID: 38893556 PMCID: PMC11173532 DOI: 10.3390/molecules29112682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Revised: 06/02/2024] [Accepted: 06/03/2024] [Indexed: 06/21/2024] Open
Abstract
The worrying and constant increase in the quantities of food and beverage industry by-products and wastes is one of the main factors contributing to global environmental pollution. Since this is a direct consequence of continuous population growth, it is imperative to reduce waste production and keep it under control. Re-purposing agro-industrial wastes, giving them new life and new directions of use, is a good first step in this direction, and, in global food production, vegetables and fruits account for a significant percentage. In this paper, brewery waste, cocoa bean shells, banana and citrus peels and pineapple wastes are examined. These are sources of bioactive molecules such as polyphenols, whose regular intake in the human diet is related to the prevention of various diseases linked to oxidative stress. In order to recover such bioactive compounds using more sustainable methods than conventional extraction, innovative solutions have been evaluated in the past decades. Of particular interest is the use of deep eutectic solvents (DESs) and compressed solvents, associated with green techniques such as microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE), pressurized liquid extraction (PLE) and pulsed-electric-field-assisted extraction (PEF). These novel techniques are gaining importance because, in most cases, they allow for optimizing the extraction yield, quality, costs and time.
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Affiliation(s)
- Vincenzo Roselli
- Department of Pharmacy-Pharmaceutical Science, University of Bari Aldo Moro, Campus E. Quagliariello, Via E. Orabona 4, 70126 Bari, Italy
| | - Gianluca Pugliese
- Department of Precision and Regenerative Medicine and Jonian Area (DiMePRe-J), Section of Veterinary Science and Animal Production, University of Bari Aldo Moro, 70010 Valenzano, Italy
| | - Rosalba Leuci
- Department of Pharmacy-Pharmaceutical Science, University of Bari Aldo Moro, Campus E. Quagliariello, Via E. Orabona 4, 70126 Bari, Italy
| | - Leonardo Brunetti
- Department of Pharmacy-Pharmaceutical Science, University of Bari Aldo Moro, Campus E. Quagliariello, Via E. Orabona 4, 70126 Bari, Italy
| | - Lucia Gambacorta
- Institute of Science of Food Production (ISPA), Research National Council (CNR), Via Amendola 122/O, 70126 Bari, Italy
| | - Vincenzo Tufarelli
- Department of Precision and Regenerative Medicine and Jonian Area (DiMePRe-J), Section of Veterinary Science and Animal Production, University of Bari Aldo Moro, 70010 Valenzano, Italy
| | - Luca Piemontese
- Department of Pharmacy-Pharmaceutical Science, University of Bari Aldo Moro, Campus E. Quagliariello, Via E. Orabona 4, 70126 Bari, Italy
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2
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Younes A, Razmjooyhassankhani N, Waglay A, Mdimagh A, Karboune S. Pilot plant extraction of oligo/polysaccharides from cocoa bean shells and their incorporation into chocolate based formulations. Food Chem 2024; 437:137893. [PMID: 37918159 DOI: 10.1016/j.foodchem.2023.137893] [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: 02/26/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/04/2023]
Abstract
A pilot plant extraction of cocoa bean shell CBS oligo- (hCHO) and polysaccharide (CHO) extracts using alkali isolation (0.5 M KOH) and a commercially available multi-enzymatic product, Depol™ 670L, was performed. Comparisons between laboratory and pilot scale recovery yields and saccharide profiles were assessed. Enrichment of chocolate-based formulations, composed of cocoa and carob, using CBS CHO extracts was investigated for its use as a functional food ingredient without compromising flavor. Sensory panels were held to assess formulations before and after enrichment by rating the intensity and likeness using a 9-point hedonic scale, where attributes consist of chocolate flavor, sweetness, sourness, bitterness, and melting in mouth. Overall, enriched formulations accounted for higher overall acceptance and purchase intent consumer ratings. Factor and boxplot analyses were applied to gain insight and perspective regarding the correlation and interaction between the intensity and likeness attributes, perceived complexity of the sensory attributes, as well as the mean quantitative descriptive responses specified by consumers.
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Affiliation(s)
- Amalie Younes
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste Anne de Bellevue, QC H9X3V9, Canada
| | - Nastaran Razmjooyhassankhani
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste Anne de Bellevue, QC H9X3V9, Canada
| | - Amanda Waglay
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste Anne de Bellevue, QC H9X3V9, Canada
| | - Asma Mdimagh
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste Anne de Bellevue, QC H9X3V9, Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste Anne de Bellevue, QC H9X3V9, Canada.
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3
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Jozinović A, Panak Balentić J, Ačkar Đ, Benšić M, Babić J, Barišić V, Lončarić A, Miličević B, Šubarić D. Nutritionally Valuable Components and Heat-Induced Contaminants in Extruded Snack Products Enriched with Defatted Press Cakes. Molecules 2024; 29:791. [PMID: 38398542 PMCID: PMC10891715 DOI: 10.3390/molecules29040791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 02/02/2024] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
This research studies the influence of the addition of defatted press cakes (from the production of hazelnut, camelina, pumpkin, and hemp seed oil) on nutritionally important components: fibre, resistant starch, polyphenols, hydroxymethylfurfural (HMF), and acrylamide in directly and indirectly expanded snacks. The amounts of press cakes added to corn grits were 3, 6, and 9%. Extrusion was carried out in a laboratory single-screw extruder. For indirectly expanded products (SCFX), supercritical CO2 was injected during extrusion, and secondary expansion was completed in the microwave oven. The type and content of press cake, as well as the type of product, significantly influenced total polyphenol content and antioxidant activity. Press cakes increased the contents of both soluble and insoluble fibre (from 1.94% d. m. and 1.28% d. m. for extrudates without press cakes up to 3.17% d. m. and 6.94% d. m. for SCFX extrudates with press cakes, respectively), and resistant starch was not markedly influenced by their addition. The influence of the content of press cake on HMF was not significant, whereas the type of cake and the type of extrusion influenced HMF significantly. In a raw mixture of corn grits with 3% of pumpkin press cake, HMF was below the limit of detection, and the highest content was found in the classically extruded sample with the addition of 9% of camelina press cake (580 ppb). In all samples, the acrylamide content was below the limit of detection, indicating that safe products were obtained. This research shows potential for the implementation of supercritical CO2 extrusion in the production of safe, nutritionally improved snack products. Future research might bring about the design of cost-effective processes applicable in the industry.
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Affiliation(s)
- Antun Jozinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
| | - Jelena Panak Balentić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
| | - Mirta Benšić
- School of Applied Mathematics and Informatics, Josip Juraj Strossmayer University of Osijek, Ljudevita Gaja 6, 31000 Osijek, Croatia;
| | - Jurislav Babić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
| | - Veronika Barišić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
| | - Ante Lončarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
| | - Borislav Miličević
- Faculty of Tourism and Rural Development Požega, Josip Juraj Strossmayer University of Osijek, Vukovarska 17, 34000 Požega, Croatia;
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
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Pulivarthi MK, Buenavista RM, Bangar SP, Li Y, Pordesimo LO, Bean SR, Siliveru K. Dry fractionation process operations in the production of protein concentrates: A review. Compr Rev Food Sci Food Saf 2023; 22:4670-4697. [PMID: 37779384 DOI: 10.1111/1541-4337.13237] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 08/10/2023] [Accepted: 08/18/2023] [Indexed: 10/03/2023]
Abstract
The market for plant proteins is expanding rapidly as the negative impacts of animal agriculture on the environment and resources become more evident. Plant proteins offer competitive advantages in production costs, energy requirements, and sustainability. Conventional plant-protein extraction is water and chemical-intensive, posing environmental concerns. Dry fractionation is an energy-efficient and environmentally friendly process for protein separation, preserving protein's native functionality. Cereals and pulses are excellent sources of plant proteins as they are widely grown worldwide. This paper provides a comprehensive review of the dry fractionation process utilized for different seeds to obtain protein-rich fractions with high purity and functionality. Pretreatments, such as dehulling and defatting, are known to enhance the protein separation efficiency. Factors, such as milling speed, mill classifier speed, feed rate, seed type, and hardness, were crucial for obtaining parent flour of desired particle size distribution during milling. The air classification or electrostatic separation settings are crucial in determining the quality of the separated protein. The cut point in air classification is targeted based on the starch granule size of the seed material. Optimization of these operations, applied to different pulses and seeds, led to higher yields of proteins with higher purity. Dual techniques, such as air classification and electrostatic separation, enhance protein purity. The yield of the protein concentrates can be increased by recycling the coarse fractions. Further research is necessary to improve the quality, purity, and yield of protein concentrates to enable more efficient use of plant proteins to meet global protein demands.
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Affiliation(s)
- Manoj Kumar Pulivarthi
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Rania Marie Buenavista
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Lester O Pordesimo
- Stored Product Insect and Engineering Research Unit, CGAHR, USDA-ARS, Manhattan, Kansas, USA
| | - Scott R Bean
- Grain Quality and Structure Research Unit, CGAHR, USDA-ARS, Manhattan, Kansas, USA
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
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5
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Mironeasa S, Coţovanu I, Mironeasa C, Ungureanu-Iuga M. A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources. Antioxidants (Basel) 2023; 12:1453. [PMID: 37507991 PMCID: PMC10376774 DOI: 10.3390/antiox12071453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 07/10/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
The demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of vegetal food matrices through extrusion generates significant changes in the chemical composition of the final product. There is a great variety of food matrices that can be used in extrusion, most of them being based on cereals, legumes, fruits, vegetables, or seeds. The aim of this review was to summarize the main effects of the extrusion process on the bioactive compounds content, namely phenolics, terpenes, vitamins, minerals, and fibers of vegetal mixes, as well as on their biological activity. The literature reported contradictory results regarding the changes in bioactive compounds after extrusion, mainly due to the differences in the processing conditions, chemical composition, physicochemical properties, and nutritional value of the extruded material and quantification methods. The thermolabile phenolics and vitamins were negatively affected by extrusion, while the fiber content was proved to be enhanced. Further research is needed regarding the interactions between bioactive components during extrusion, as well as a more detailed analysis of the impact of extrusion on the terpenes since there are few papers dealing with this aspect.
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Affiliation(s)
- Silvia Mironeasa
- Faculty of Food Engineering, "Ştefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Ionica Coţovanu
- Faculty of Food Engineering, "Ştefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Costel Mironeasa
- Faculty of Mechanical Engineering, Automotive and Robotics, "Ştefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Mădălina Ungureanu-Iuga
- Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies and Distributed Systems for Fabrication and Control (MANSiD), "Ştefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
- Mountain Economy Center (CE-MONT), "Costin C. Kiriţescu" National Institute of Economic Researches (INCE), Romanian Academy, 49 Petreni Street, 725700 Vatra Dornei, Romania
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6
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Benítez V, Rebollo-Hernanz M, Braojos C, Cañas S, Gil-Ramírez A, Aguilera Y, Martín-Cabrejas MA. Changes in the cocoa shell dietary fiber and phenolic compounds after extrusion determine its functional and physiological properties. Curr Res Food Sci 2023; 6:100516. [PMID: 37215741 PMCID: PMC10196956 DOI: 10.1016/j.crfs.2023.100516] [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: 11/16/2022] [Revised: 03/09/2023] [Accepted: 05/07/2023] [Indexed: 05/24/2023] Open
Abstract
The influence of different extrusion conditions on the cocoa shell (CS) dietary fiber, phenolic compounds, and antioxidant and functional properties was evaluated. Extrusion produced losses in the CS dietary fiber (3-26%), especially in the insoluble fraction, being more accentuated at higher temperatures (160 °C) and lower moisture feed (15-20%). The soluble fiber fraction significantly increased at 135 °C because of the solubilization of galactose- and glucose-containing insoluble polysaccharides. The extruded CS treated at 160 °C-25% of feed moisture showed the highest increase of total (27%) and free (58%) phenolic compounds, accompanied by an increase of indirect (10%) and direct (77%) antioxidant capacity. However, more promising results relative to the phenolic compounds' bioaccessibility after in vitro simulated digestion were observed for 135°C-15% of feed moisture extrusion conditions. The CS' physicochemical and techno-functional properties were affected by extrusion, producing extrudates with higher bulk density, a diminished capacity to hold oil (22-28%) and water (18-65%), and improved swelling properties (14-35%). The extruded CS exhibited increased glucose adsorption capacity (up to 2.1-fold, at 135 °C-15% of feed moisture) and α-amylase in vitro inhibitory capacity (29-54%), accompanied by an increase in their glucose diffusion delaying ability (73-91%) and their starch digestion retardation capacity (up to 2.8-fold, at 135 °C-15% of feed moisture). Moreover, the extruded CS preserved its cholesterol and bile salts binding capacity and pancreatic lipase inhibitory properties. These findings generated knowledge of the CS valorization through extrusion to produce foods rich in dietary fiber with improved health-promoting properties due to the extrusion-triggered fiber solubilization.
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Affiliation(s)
- Vanesa Benítez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Miguel Rebollo-Hernanz
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Cheyenne Braojos
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Silvia Cañas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Alicia Gil-Ramírez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Yolanda Aguilera
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - María A. Martín-Cabrejas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research (CIAL, UAM-CSIC). C/ Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
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7
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Soares ID, Cirilo MEM, Junqueira IG, Vanin FM, Rodrigues CEDC. Production of Cookies Enriched with Bioactive Compounds through the Partial Replacement of Wheat Flour by Cocoa Bean Shells. Foods 2023; 12:foods12030436. [PMID: 36765965 PMCID: PMC9914611 DOI: 10.3390/foods12030436] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/10/2023] [Accepted: 01/15/2023] [Indexed: 01/18/2023] Open
Abstract
Approximately 500 thousand tons of cocoa bean shells (CSs) are generated annually and treated as waste. However, their composition is of great nutritional, technological, and economic interest due to their dietary fiber (46.4 to 60.6%), protein (11.6 to 18.1%), and lipid contents (2 to 18.5%), as well as the presence of flavonoids and alkaloids. Thus, this study aimed to obtain CS flour by milling the CSs, characterizing the flour according to its chemical composition and functionalities, and then applying it in the production of cookies, substituting a wheat flour portion (10, 20, 30, and 40%) with CS flour. Cookies were characterized in terms of water, lipids, proteins, phenolic (PC), and total flavanol (FLA) contents, and specific volume (SV), hardness (H), and L*, a*, and b color scale parameters. Increasing the amount of CS showed positive results, as the cookies were enriched with PC (0.68 to 2.37 mg gallic acid equivalents/g of sample) and FLA (0.10 to 0.19 mg epicatechin equivalents/g of sample) but increased hardness (353 to 472 N). By associating the responses, it was concluded that the wheat flour replacement with 30% CS presented values of PC and FLA 3 and 1.6 times higher than the control and could be a formulation of interest to consumers.
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Affiliation(s)
- Ingrid Denardi Soares
- Laboratório de Engenharia de Separações (LES), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), P.O. Box 23, Pirassununga 13635-900, SP, Brazil
| | - Marcela Eduarda Marchi Cirilo
- Laboratório de Processamento de Pães e Massas (LaProPaMa), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), P.O. Box 23, Pirassununga 13635-900, SP, Brazil
| | - Isabela Gayola Junqueira
- Laboratório de Engenharia de Separações (LES), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), P.O. Box 23, Pirassununga 13635-900, SP, Brazil
| | - Fernanda Maria Vanin
- Laboratório de Processamento de Pães e Massas (LaProPaMa), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), P.O. Box 23, Pirassununga 13635-900, SP, Brazil
| | - Christianne Elisabete da Costa Rodrigues
- Laboratório de Engenharia de Separações (LES), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), P.O. Box 23, Pirassununga 13635-900, SP, Brazil
- Correspondence: ; Tel.: +55-19-3565-4354
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8
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Saraiva BR, Zancheta JC, Sversut Gibin M, Anjo FA, Lazzari A, Machado Filho ER, Sato F, Matumoto-Pintro P. Brewing by-product valorisation: trub debittered for nutritional and quality improvement of pasta. Int J Food Sci Nutr 2022; 73:915-926. [PMID: 35775312 DOI: 10.1080/09637486.2022.2090519] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Trub, a brewing by-product, can be used as alternative ingredient for foods nutritional enrichment after its bitter compounds extraction. Study presents the optimisation of bitter compounds extraction from trub by Box-Behnken design, and use of debittered trub (DT) as new ingredient to enrich pasta. Bitterness extraction process was evaluated at different pH levels, time and extraction steps, and physical-chemical properties of DT (obtained under optimal conditions) were evaluated. Pasta was enriched with DT (5%, 10% and 15%) and its physical-chemical and quality properties were evaluated. Protein structure and chemical composition of trub were altered after process, also modifying its technological properties. Pasta with 10% DT increased in 33.51% protein content. Interaction of DT and wheat proteins resulted in a more compact structure, and DT water absorption capacity provided pasta texture changes. DT use improved pasta nutritional and quality properties, enabling trub valorisation and its use as vegetable proteins alternative source.
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Affiliation(s)
- Bianka Rocha Saraiva
- Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Maringá, Brazil
| | - Julia Castilho Zancheta
- Laboratório de Tecnologia de Transformação e Conservação de Produtos Agropecuários, Universidade Estadual de Maringá, Maringá, Brazil
| | - Mariana Sversut Gibin
- Programa de Pós-Graduação em Física, Universidade Estadual de Maringá, Maringá, Brazil
| | - Fernando Antônio Anjo
- Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Maringá, Brazil
| | - Anderson Lazzari
- Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Maringá, Brazil
| | | | - Francielle Sato
- Programa de Pós-Graduação em Física, Universidade Estadual de Maringá, Maringá, Brazil
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9
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Younes A, Li M, Karboune S. Cocoa bean shells: a review into the chemical profile, the bioactivity and the biotransformation to enhance their potential applications in foods. Crit Rev Food Sci Nutr 2022; 63:9111-9135. [PMID: 35467453 DOI: 10.1080/10408398.2022.2065659] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
During processing, cocoa bean shells (CBS) are de-hulled from the bean and discarded as waste. Undermined by its chemical and bioactive composition, CBS is abundant in dietary fiber and phenolic compounds that may serve the valorization purpose of this by-product material into prebiotic and functional ingredients. In addition, the cell-wall components of CBS can be combined through enzymatic feruloylation to obtain feruloylated oligo- and polysaccharides (FOs), further enhancing the techno-functional properties. FOs have attracted scientific attention due to their prebiotic, antimicrobial, anti-inflammatory and antioxidant functions inherent to their structural features. This review covers the chemical and bioactive compositions of CBS as well as their modifications upon cocoa processing. Physical, chemical, and enzymatic approaches to extract and bio-transform bioactive components from the cell wall matrix of CBS were also discussed. Although nonspecific to CBS, studies were compiled to investigate efforts done to extract and produce feruloylated oligo- and polysaccharides from the cell wall materials.
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Affiliation(s)
- Amalie Younes
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Montreal, Québec, Canada
| | - Mingqin Li
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Montreal, Québec, Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Montreal, Québec, Canada
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10
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Monteiro Cordeiro de Azeredo H, Carvalho de Matos M, Madazio Niro C. Something to chew on: technological aspects for novel snacks. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2191-2198. [PMID: 34859443 DOI: 10.1002/jsfa.11701] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 09/30/2021] [Accepted: 12/03/2021] [Indexed: 06/13/2023]
Abstract
Snacks have accompanied people for a long time, meeting our needs for something fast and filling between meals. Societies and technologies have changed, and so have snacks, adapting to people's daily lives, concerns, and demands. Although traditional snacks, such as potato chips, are still ubiquitous and popular worldwide, there is not unanimity around them anymore, since many people have been looking for healthier snacks. Studies have been carried out to propose healthier snack options by changing their composition and/or techniques to produce them, minimizing contents of energy-dense components and/or maximizing the retention or bioavailability of nutrients. This mini-review presents the main trends on development of snacks and future perspectives. © 2021 Society of Chemical Industry.
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Affiliation(s)
| | - Matheus Carvalho de Matos
- Postgraduate Program in Biotechnology, Federal University of São Carlos (UFSCar), São Carlos, Brazil
| | - Carolina Madazio Niro
- Postgraduate Program in Biotechnology, Federal University of São Carlos (UFSCar), São Carlos, Brazil
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11
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Barišić V, Flanjak I, Lončarić A, Pichler A, Jozinović A, Babić J, Šubarić D, Miličević B, Ačkar Đ. Valorization of cocoa shell: Impact of high voltage electrical discharge and drying technology on properties of cocoa shell. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16308] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Veronika Barišić
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Ivana Flanjak
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Ante Lončarić
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Anita Pichler
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Antun Jozinović
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Jurislav Babić
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Drago Šubarić
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Borislav Miličević
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
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12
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Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products. Foods 2021; 10:foods10050946. [PMID: 33925910 PMCID: PMC8146050 DOI: 10.3390/foods10050946] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 04/21/2021] [Accepted: 04/25/2021] [Indexed: 11/16/2022] Open
Abstract
The addition of brewer's spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP), on the nutritional properties of directly expanded snack products based on corn grits was investigated. Snack products were produced in a laboratory single screw extruder with the addition of 5, 10 and 15% d. m. of these by-products in corn grits. Chemical composition, total phenolic content, antioxidant activity, dietary fiber, resistant starch, starch damage and pasting properties of the mixtures and extruded samples were determined. Extrusion process and by-product additions had a significant effect on the proximate chemical composition. All three by-products increased contents of both soluble and insoluble dietary fiber, while the extrusion caused a reduction of insoluble fiber and increase of soluble fiber. After the extrusion process starch damage and antioxidant activity increased, while resistant starch content and total polyphenol content decreased. According to obtained results, it can be concluded that the investigated by-products can be used in the production of nutritionally more valuable corn snacks.
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13
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Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products. Antioxidants (Basel) 2020; 9:antiox9121216. [PMID: 33276525 PMCID: PMC7761272 DOI: 10.3390/antiox9121216] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 11/27/2020] [Accepted: 11/30/2020] [Indexed: 12/16/2022] Open
Abstract
Reducing food loss and waste is among the efforts to relieve the pressure on natural resources and move towards more sustainable food systems. Alternative pathways of food waste management include valorization of by-products as a source of phenolic compounds for formulation of functional foods. Bakery products may act as an optimal carrier of phenolic compounds upon fortification. The aim of this paper is to present and discuss the effect that the inclusion of functional ingredients from agri-food waste can have on phenolic content and bioaccessibility in bakery products. To this aim, methods for the recovery of phenolic compounds from agri-food waste are presented, and fortification of bakery products by waste from fruits, vegetables, and seed crops is discussed. Bioaccessibility studies on fortified food products are considered to identify gaps and needs in developing sustainable healthy foods. Fruit and vegetable by-products are among the food wastes mostly valorized as functional ingredients in bakery product formulation. Agri-food waste inclusion level has shown to correlate positively with the increase in phenolic content and antioxidant capacity. Nevertheless, further studies are required to assess bioaccessibility and bioavailability of phenolic compounds in enriched food products to estimate the potential of agri-food waste in promoting human health and well-being.
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Soares ID, Okiyama DCG, Rodrigues CEDC. Simultaneous green extraction of fat and bioactive compounds of cocoa shell and protein fraction functionalities evaluation. Food Res Int 2020; 137:109622. [PMID: 33233210 DOI: 10.1016/j.foodres.2020.109622] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 07/27/2020] [Accepted: 08/11/2020] [Indexed: 10/23/2022]
Abstract
This work aimed to verify the feasibility of using alcoholic solvents under atmospheric pressure for the simultaneous extraction of fat and bioactive compounds from cocoa shell (CS), a byproduct of the cocoa industry, as well as to determine the influence of processing on the characteristics of defatted solids (DS). To this end, CS fat (CSF) extraction kinetics using ethanol or isopropanol as solvents were determined at 75 and 90 °C. Relative extraction yields of flavanols and alkaloids were determined, and protein functionalities such as the nitrogen solubility index were evaluated. CSF extraction yields from 36 to 70% were obtained with the highest figures related to absolute solvents. Conversely, hydrated alcohols were suitable to extract bioactive compounds, especially alkaloids, with extraction yields up to 73%. The best values of DS functionalities were obtained with the use of isopropanol, with a foaming capacity of (34 ± 2)% and stability of (57 ± 3)%; regarding emulsifying capability, the highest value was (126 ± 2) m2/g with a stability of (53 ± 4) min. CSF with a fatty acid composition similar to that of cocoa butter and DS with interesting protein functionalities were achieved, indicating that CS can be applied in food systems.
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Affiliation(s)
- Ingrid Denardi Soares
- Laboratório de Engenharia de Separações (LES), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de Sao Paulo (USP), P. O. Box 23, 13635-900 Pirassununga, São Paulo, Brazil
| | - Dayane Cristina Gomes Okiyama
- Laboratório de Engenharia de Separações (LES), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de Sao Paulo (USP), P. O. Box 23, 13635-900 Pirassununga, São Paulo, Brazil
| | - Christianne Elisabete da Costa Rodrigues
- Laboratório de Engenharia de Separações (LES), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de Sao Paulo (USP), P. O. Box 23, 13635-900 Pirassununga, São Paulo, Brazil.
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Rinaldi M, Littardi P, Paciulli M, Caligiani A, Chiavaro E. Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03513-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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16
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Difficulties with Use of Cocoa Bean Shell in Food Production and High Voltage Electrical Discharge as a Possible Solution. SUSTAINABILITY 2020. [DOI: 10.3390/su12103981] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The cocoa and chocolate industries have huge problems with the utilization of waste generated during the production process. Waste material generated during production include cocoa pod husk, pulp, and cocoa bean shell. Cocoa shell is a by-product that has great potential because of its composition. It consists of dietary fibers, proteins, polyphenols, methylxanthines, etc. However, despite its favorable composition, cocoa shell often cannot be used directly in food production because it may contain components that are harmful for human health. Cocoa shell can carry mycotoxins, different microorganisms, polycyclic aromatic hydrocarbons, and heavy metals. High voltage electrical discharge presents a novel non-thermal method that has great potential for the decontamination of waste materials and can also be used for extraction of valuable compounds from cocoa shell.
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17
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Rojo-Poveda O, Barbosa-Pereira L, Zeppa G, Stévigny C. Cocoa Bean Shell-A By-Product with Nutritional Properties and Biofunctional Potential. Nutrients 2020; 12:E1123. [PMID: 32316449 PMCID: PMC7230451 DOI: 10.3390/nu12041123] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 04/11/2020] [Accepted: 04/15/2020] [Indexed: 01/07/2023] Open
Abstract
Cocoa bean shells (CBS) are one of the main by-products from the transformation of cocoa beans, representing 10%‒17% of the total cocoa bean weight. Hence, their disposal could lead to environmental and economic issues. As CBS could be a source of nutrients and interesting compounds, such as fiber (around 50% w/w), cocoa volatile compounds, proteins, minerals, vitamins, and a large spectrum of polyphenols, CBS may be a valuable ingredient/additive for innovative and functional foods. In fact, the valorization of food by-products within the frame of a circular economy is becoming crucial due to economic and environmental reasons. The aim of this review is to look over the chemical and nutritional composition of CBS and to revise the several uses that have been proposed in order to valorize this by-product for food, livestock feed, or industrial usages, but also for different medical applications. A special focus will be directed to studies that have reported the biofunctional potential of CBS for human health, such as antibacterial, antiviral, anticarcinogenic, antidiabetic, or neuroprotective activities, benefits for the cardiovascular system, or an anti-inflammatory capacity.
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Affiliation(s)
- Olga Rojo-Poveda
- RD3 Department-Unit of Pharmacognosy, Bioanalysis and Drug Discovery, Faculty of Pharmacy, Université libre de Bruxelles, 1050 Brussels, Belgium
- Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy
| | - Letricia Barbosa-Pereira
- Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy
- Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain;
| | - Giuseppe Zeppa
- Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy
| | - Caroline Stévigny
- RD3 Department-Unit of Pharmacognosy, Bioanalysis and Drug Discovery, Faculty of Pharmacy, Université libre de Bruxelles, 1050 Brussels, Belgium
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Krishnaraj P, Anukiruthika T, Choudhary P, Moses JA, Anandharamakrishnan C. 3D Extrusion Printing and Post-Processing of Fibre-Rich Snack from Indigenous Composite Flour. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02336-5] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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19
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Jozinović A, Šarkanj B, Ačkar Đ, Panak Balentić J, Šubarić D, Cvetković T, Ranilović J, Guberac S, Babić J. Simultaneous Determination of Acrylamide and Hydroxymethylfurfural in Extruded Products by LC-MS/MS Method. Molecules 2019; 24:E1971. [PMID: 31121914 PMCID: PMC6572661 DOI: 10.3390/molecules24101971] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Revised: 05/14/2019] [Accepted: 05/18/2019] [Indexed: 11/29/2022] Open
Abstract
The aim of this study was to develop a liquid chromatography/tandem mass spectrometry LC-MS/MS method for the simultaneous determination of acrylamide and hydroxymethylfurfural (HMF) in corn snack products enriched with food industry by-products: brewer's spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP). Development of the method included the study of different sources for ionization, different mobile phases, different extraction conditions as well as different methods of sample preparation. Finally, the single LC-MS/MS method was developed for the analysis of both analytes in one step with a duration of 20 min using a simple single-step extraction. The method with apparent recoveries of 91.4 and 90.4 for acrylamide and HMF, respectively, was applied for the analysis of non-extruded and extruded samples. The obtained results shown that the acrylamide content was
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Affiliation(s)
- Antun Jozinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
| | - Bojan Šarkanj
- Department of Food Technology, University Centre Koprivnica, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia.
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
| | - Jelena Panak Balentić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
| | - Domagoj Šubarić
- Faculty of Chemical Engineering and Technology, University of Zagreb, Marulićev trg 19, 10000 Zagreb, Croatia.
| | - Tanja Cvetković
- Research and Development, Podravka d.d., Ante Starčevića 32, 48000 Koprivnica, Croatia.
| | - Jasmina Ranilović
- Research and Development, Podravka d.d., Ante Starčevića 32, 48000 Koprivnica, Croatia.
| | - Sunčica Guberac
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, Osijek 31000, Croatia.
| | - Jurislav Babić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
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Barišić V, Flanjak I, Križić I, Jozinović A, Šubarić D, Babić J, Miličević B, Ačkar Đ. Impact of high‐voltage electric discharge treatment on cocoa shell phenolic components and methylxanthines. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13057] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Veronika Barišić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Ivana Flanjak
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Ivana Križić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Antun Jozinović
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Drago Šubarić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Jurislav Babić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Borislav Miličević
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Đurđica Ačkar
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
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