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Nabi BG, Mukhtar K, Ansar S, Hassan SA, Hafeez MA, Bhat ZF, Mousavi Khaneghah A, Haq AU, Aadil RM. Application of ultrasound technology for the effective management of waste from fruit and vegetable. ULTRASONICS SONOCHEMISTRY 2024; 102:106744. [PMID: 38219546 PMCID: PMC10825644 DOI: 10.1016/j.ultsonch.2023.106744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 12/13/2023] [Accepted: 12/20/2023] [Indexed: 01/16/2024]
Abstract
Food waste presents a continuous challenge for the food industry, leading to environmental pollution and economic issues. A substantial amount of waste, including by-products from fruits and vegetables, non-edible food items, and other waste materials, is produced throughout the food supply chain, from production to consumption. Recycling and valorizing waste from perishable goods is emerging as a key multidisciplinary approach within the circular bio-economy framework. This waste, rich in raw by-products, can be repurposed as a natural source of ingredients. Researchers increasingly focus on biomass valorization to extract and use components that add significant value. Traditional methods for extracting these bio-compounds typically require the use of solvents and are time-consuming, underscoring the need for innovative techniques like ultrasound (US) extraction. Wastes from the processing of fruits and vegetables in the food industry can be used to develop functional foods and edible coatings, offering protection against various environmental factors. This comprehensive review paper discusses the valorization of waste from perishable items like fruits and vegetables using US technology, not only to extract valuable components from waste but also to treat wastewater in the beverage industry. It also covers the application of biomolecules recovered from this process in the development of functional foods and packaging.
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Affiliation(s)
- Brera Ghulam Nabi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Kinza Mukhtar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Sadia Ansar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Syed Ali Hassan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Muhammad Adnan Hafeez
- Department of Human Nutrition and Food Technology, Faculty of Allied Health Sciences, Superior University Lahore, Pakistan
| | - Zuhaib F Bhat
- Division of Livestock Products Technology, Skuast-J, Jammu, India
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland; Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran.
| | - Ahsan Ul Haq
- Department of Forestry & Range Management, Faculty of Agriculture, University of Agriculture, Faisalabad 38000, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
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2
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Karim A, Raji Z, Habibi Y, Khalloufi S. A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry. Crit Rev Food Sci Nutr 2023:1-35. [PMID: 37565505 DOI: 10.1080/10408398.2023.2243510] [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: 08/12/2023]
Abstract
Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its chemical composition, molecular structure, and degree of hydration, the behavior of DF may differ. Numerous reports confirm that incorporating DF derived from food waste into food products has significant effects on textural, sensory, rheological, and antimicrobial properties. Additionally, the characteristics of DF, modification techniques (chemical, enzymatic, mechanical, thermal), and processing conditions (temperature, pH, ionic strength), as well as the presence of other components, can profoundly affect the functionalities of DF. This review aims to describe the interactions between DF and water, focusing on the effects of free water, freezing-bound water, and unfreezing-bound water on the hydration capacity of both soluble and insoluble DF. The review also explores how the structural, functional, and environmental properties of DF contribute to its hydration capacity. It becomes evident that the interactions between DF and water, and their effects on the rheological properties of food matrices, are complex and multifaceted subjects, offering both opportunities and challenges for further exploration. Utilizing DF extracted from food waste exhibits promise as a sustainable and viable strategy for the food industry to create nutritious and high-value-added products, while concurrently reducing reliance on primary virgin resources.
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Affiliation(s)
- Ahasanul Karim
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Zarifeh Raji
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Youssef Habibi
- Sustainable Materials Research Center (SUSMAT-RC), University Mohammed VI Polytechnic (UM6P), Benguerir, Morocco
| | - Seddik Khalloufi
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
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3
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Wang S, Yang Y, Xiao D, Zheng X, Ai B, Zheng L, Sheng Z. Polysaccharides from banana (Musa spp.) blossoms: Isolation, identification and anti-glycation effects. Int J Biol Macromol 2023; 236:123957. [PMID: 36907309 DOI: 10.1016/j.ijbiomac.2023.123957] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 01/23/2023] [Accepted: 03/04/2023] [Indexed: 03/13/2023]
Abstract
Musa spp. (banana) is consumed globally as a healthy fruit and improves the immune system. Banana blossoms are a by-product of banana harvesting rich in active substances such as polysaccharides and phenolic compounds; however, these blossoms are typically discarded as waste. In this report, a polysaccharide, MSBP11, was extracted, purified and identified from banana blossoms. MSBP11 is a neutral homogeneous polysaccharide with a molecular mass of ∼214.43 kDa and composed of arabinose and galactose at a ratio of 0.303:0.697. MSBP11 exhibited potent antioxidant and anti-glycation activities in a dose-dependent manner and can be used as a potential natural antioxidant and inhibitor of advanced glycosylation end products (AGEs). In addition, banana blossoms have been shown to decrease the levels of AGEs in chocolate brownies, which might possibly be developed as functional foods for diabetic patients. This study provides a scientific basis to further research the potential application of banana blossoms in functional foods.
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Affiliation(s)
- Shenwan Wang
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
| | - Yang Yang
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
| | - Dao Xiao
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
| | - Xiaoyan Zheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
| | - Binling Ai
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
| | - Lili Zheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China.
| | - Zhanwu Sheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China.
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4
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Dhar P, Deka SC. Effect of ultrasound‐assisted extraction of dietary fiber from the sweetest variety Queen pineapple waste of Tripura (India). J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14220] [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]
Affiliation(s)
- Payel Dhar
- Department of Food Engineering and Technology, School of Engineering Tezpur University Tezpur India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology, School of Engineering Tezpur University Tezpur India
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5
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Liu Y, Zhang H, Brennan M, Brennan C, Qin Y, Cheng G, Liu Y. Physical, chemical, sensorial properties and in vitro digestibility of wheat bread enriched with yunnan commercial and wild edible mushrooms. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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6
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Singh PM, Dhar P, Bhagya Raj GVS, Deka SC. Effect of ultrasound assisted extraction of dietary fibre from pineapple peel and its application with anthocyanin rich black rice. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- P. M. Singh
- Department of Food Engineering and Technology, School of Engineering Tezpur University Assam India
| | - P. Dhar
- Department of Food Engineering and Technology, School of Engineering Tezpur University Assam India
| | - G. V. S. Bhagya Raj
- Department of Food Engineering and Technology, School of Engineering Tezpur University Assam India
| | - S. C. Deka
- Department of Food Engineering and Technology, School of Engineering Tezpur University Assam India
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Ultrasonic Processing of Food Waste to Generate Value-Added Products. Foods 2022; 11:foods11142035. [PMID: 35885279 PMCID: PMC9319240 DOI: 10.3390/foods11142035] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 07/04/2022] [Accepted: 07/06/2022] [Indexed: 02/04/2023] Open
Abstract
Ultrasonic processing has a great potential to transform waste from the food and agriculture industry into value-added products. In this review article, we discuss the use of ultrasound for the valorisation of food and agricultural waste. Ultrasonic processing is considered a green technology as compared to the conventional chemical extraction/processing methods. The influence of ultrasound pre-treatment on the soluble chemical oxygen demand (SCOD), particle size, and cell wall content of food waste is first discussed. The use of ultrasonic processing to produce/extract bioactives such as oil, polyphenolic, polysaccharides, fatty acids, organic acids, protein, lipids, and enzymes is highlighted. Moreover, ultrasonic processing in bioenergy production from food waste such as green methane, hydrogen, biodiesel, and ethanol through anaerobic digestion is also reviewed. The conversion of waste oils into biofuels with the use of ultrasound is presented. The latest developments and future prospective on the use of ultrasound in developing energy-efficient methods to convert food and agricultural waste into value-added products are summarised.
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Fayaz G, Soleimanian Y, Mhamadi M, Turgeon SL, Khalloufi S. The applications of conventional and innovative mechanical technologies to tailor structural and functional features of dietary fibers from plant wastes: A review. Compr Rev Food Sci Food Saf 2022; 21:2149-2199. [DOI: 10.1111/1541-4337.12934] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 12/04/2021] [Accepted: 02/05/2022] [Indexed: 11/29/2022]
Affiliation(s)
- Goly Fayaz
- Soils Science and Agri‐Food Engineering Department Laval University Québec Canada
- Institute of Nutrition and Functional Foods Laval University Québec Canada
| | - Yasamin Soleimanian
- Soils Science and Agri‐Food Engineering Department Laval University Québec Canada
- Institute of Nutrition and Functional Foods Laval University Québec Canada
| | - Mmadi Mhamadi
- Soils Science and Agri‐Food Engineering Department Laval University Québec Canada
- Institute of Nutrition and Functional Foods Laval University Québec Canada
| | - Sylvie L. Turgeon
- Institute of Nutrition and Functional Foods Laval University Québec Canada
- Food Science Department Laval University Québec Canada
| | - Seddik Khalloufi
- Soils Science and Agri‐Food Engineering Department Laval University Québec Canada
- Institute of Nutrition and Functional Foods Laval University Québec Canada
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Kumari T, Das AB, Deka SC. Impact of extraction methods on functional properties and extraction kinetic of insoluble dietary fiber from green pea peels: A comparative analysis. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16476] [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)
- Tapasya Kumari
- Department of Food Engineering and Technology Tezpur University Napaam India
| | - Amit Baran Das
- Department of Food Engineering and Technology Tezpur University Napaam India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology Tezpur University Napaam India
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Progress in the Valorization of Fruit and Vegetable Wastes: Active Packaging, Biocomposites, By-Products, and Innovative Technologies Used for Bioactive Compound Extraction. Polymers (Basel) 2021; 13:polym13203503. [PMID: 34685262 PMCID: PMC8539143 DOI: 10.3390/polym13203503] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/06/2021] [Accepted: 10/08/2021] [Indexed: 12/16/2022] Open
Abstract
According to the Food Wastage Footprint and Climate Change Report, about 15% of all fruits and 25% of all vegetables are wasted at the base of the food production chain. The significant losses and wastes in the fresh and processing industries is becoming a serious environmental issue, mainly due to the microbial degradation impacts. There has been a recent surge in research and innovation related to food, packaging, and pharmaceutical applications to address these problems. The underutilized wastes (seed, skin, rind, and pomace) potentially present good sources of valuable bioactive compounds, including functional nutrients, amylopectin, phytochemicals, vitamins, enzymes, dietary fibers, and oils. Fruit and vegetable wastes (FVW) are rich in nutrients and extra nutritional compounds that contribute to the development of animal feed, bioactive ingredients, and ethanol production. In the development of active packaging films, pectin and other biopolymers are commonly used. In addition, the most recent research studies dealing with FVW have enhanced the physical, mechanical, antioxidant, and antimicrobial properties of packaging and biocomposite systems. Innovative technologies that can be used for sensitive bioactive compound extraction and fortification will be crucial in valorizing FVW completely; thus, this article aims to report the progress made in terms of the valorization of FVW and to emphasize the applications of FVW in active packaging and biocomposites, their by-products, and the innovative technologies (both thermal and non-thermal) that can be used for bioactive compounds extraction.
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Kumar K, Srivastav S, Sharanagat VS. Ultrasound assisted extraction (UAE) of bioactive compounds from fruit and vegetable processing by-products: A review. ULTRASONICS SONOCHEMISTRY 2021; 70:105325. [PMID: 32920300 PMCID: PMC7786612 DOI: 10.1016/j.ultsonch.2020.105325] [Citation(s) in RCA: 275] [Impact Index Per Article: 91.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 07/24/2020] [Accepted: 08/27/2020] [Indexed: 05/08/2023]
Abstract
Growing fruit and vegetable processing industries generates a huge amount of by-products in the form of seed, skin, pomace, and rind containing a substantial quantity of bioactive compounds such as polysaccharides, polyphenols, carotenoids, and dietary fiber. These processing wastes are considered to be of negligible value compared to the processed fruit or vegetable due to lack of sustainable extraction technique. Conventional extraction has certain limitations in terms of time, energy, and solvent requirements. Ultrasound assisted extraction (UAE) can extract bioactive components in very less time, at low temperature, with lesser energy and solvent requirement. UAE as a non-thermal extraction technique is better equipped to retain the functionality of the bioactive compounds. However, the variables associated with UAE such as frequency, power, duty cycle, temperature, time, solvent type, liquid-solid ratio needs to be understood and optimized for each by-product. This article provides a review of mechanism, concept, factor affecting extraction of bioactive compounds with particular focus on fruit and vegetable by-products.
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Affiliation(s)
- Kshitiz Kumar
- Department of Food Processing Technology, A. D. Patel Institute of Technology, New Vidynagar, Gujarat, India
| | - Shivmurti Srivastav
- Department of Food Processing Technology, A. D. Patel Institute of Technology, New Vidynagar, Gujarat, India
| | - Vijay Singh Sharanagat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana, India.
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12
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Begum YA, Baishya P, Das MJ, Chakraborty S, Deka SC. Novel approach for the development of dietary fibre‐anthocyanin enriched functional bread from culinary banana bract. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14678] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yesmin Ara Begum
- Department of Food Engineering and Technology Tezpur University Tezpur Assam 784 028 India
- Department of Molecular Biology and Biotechnology Tezpur University Tezpur Assam 784 028 India
| | - Pitambar Baishya
- Department of Food Engineering and Technology Tezpur University Tezpur Assam 784 028 India
- Department of Molecular Biology and Biotechnology Tezpur University Tezpur Assam 784 028 India
| | - Manas Jyoti Das
- Department of Food Engineering and Technology Tezpur University Tezpur Assam 784 028 India
- Department of Molecular Biology and Biotechnology Tezpur University Tezpur Assam 784 028 India
| | - Sourav Chakraborty
- Department of Food Engineering and Technology Tezpur University Tezpur Assam 784 028 India
- Department of Molecular Biology and Biotechnology Tezpur University Tezpur Assam 784 028 India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology Tezpur University Tezpur Assam 784 028 India
- Department of Molecular Biology and Biotechnology Tezpur University Tezpur Assam 784 028 India
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13
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Dietary Fiber from Underutilized Plant Resources—A Positive Approach for Valorization of Fruit and Vegetable Wastes. SUSTAINABILITY 2020. [DOI: 10.3390/su12135401] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Agri-food industries generate enormous amounts of fruit and vegetable processing wastes, which opens up an important research area aimed towards minimizing and managing them efficiently to support zero wastes and/or circular economy concept. These wastes remain underutilized owing to a lack of appropriate processing technologies vital for their efficient valorization, especially for recovery of health beneficial bioactives like dietary fibers. Dietary fiber finds wide applications in food and pharmaceutical industries and holds high promise as a potential food additive and/or as a functional food ingredient to meet the techno-functional purposes important for developing health-promoting value-added products. Based on this, the present review has been designed to support ‘zero waste’ and ‘waste to wealth’ concepts. In addition, the focus revolves around providing updated information on various sustainability challenges incurred towards valorization of fruit and vegetable wastes for extraction of health promoting dietary fibers.
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Begum YA, Deka SC. Ultrasound-assisted extracted dietary fibre from culinary banana bract as matrices for anthocyanin: its preparation, characterization and storage stability. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2354-2363. [PMID: 32431361 PMCID: PMC7230098 DOI: 10.1007/s13197-020-04273-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/21/2019] [Accepted: 01/22/2020] [Indexed: 06/11/2023]
Abstract
Dietary fibre (DF) functionalized with polyphenols is a functional ingredients as it provides the health benefits associated with consumption of both DF and polyphenols. The present study endeavoured to prepare DF-anthocyanin formulation with different ratio of pigment-matrix where DF and anthocyanin were extracted from culinary banana bracts. The formulated powders were studied for its antioxidant, structural properties and fluorescent properties. DF-anthocyanin formulation exhibited enhancement in anthocyanin content with increase in antioxidant content and it was highest for DF-A3 with better color values (L*, a*, C*) compared to other formulations. The structure of the formulation was mainly attributed to the structure of DF and anthocyanin as evidenced by FT-IR. Moreover, changes in the degree of crystallinity were found after addition of anthocyanin in fibre matrix. The morphology study by SEM confirmed the entrapment of particles (1.97-3.88 µm) on the network structure and surface of DF. Additionally, Akin fluorescence emission spectra of DF-A3 with anthocyanin extract further confirmed the formation of DF-anthocyanin complex. Storage stability study showed DF-A3 with lowest degradation rate (k = 0.0002 day-1) and half-life period of 87 days.
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Affiliation(s)
- Yesmin Ara Begum
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784 028 India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784 028 India
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Begum YA, Chakraborty S, Deka SC. Bread fortified with dietary fibre extracted from culinary banana bract: its quality attributes and
in vitro
starch digestibility. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14480] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yesmin A. Begum
- Department of Food Engineering and Technology Tezpur University Tezpur Assam 784 028 India
| | - Sourav Chakraborty
- Department of Food Engineering and Technology Tezpur University Tezpur Assam 784 028 India
| | - Sankar C. Deka
- Department of Food Engineering and Technology Tezpur University Tezpur Assam 784 028 India
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