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Silva LEPD, Moreira SR, Neves NDA, Aguiar EVD, Capriles VD, Amaral TN, Schmiele M. Use of Integral Forage Palm Flour as an Innovative Ingredient in New Fettuccine-Type Pasta: Thermomechanical and Technological Properties, and Sensory Acceptance. Foods 2024; 13:2683. [PMID: 39272449 DOI: 10.3390/foods13172683] [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: 07/31/2024] [Revised: 08/21/2024] [Accepted: 08/22/2024] [Indexed: 09/15/2024] Open
Abstract
Dehydrated integral forage palm cladode flour (FPF) presents a promising nutritional and functional approach to enriching fettuccine-type pasta. This study investigated the use of microwave-dehydrated FPF (at 810 W) as a partial wheat flour substitute (0, 5, 10, 15, and 20% w/w) in fresh and dry fettuccine-type pasta. The thermomechanical properties of flour blends and the technological and sensory attributes of the resulting pasta were evaluated. FPF displayed a high protein (15.80%), mineral (15.13%), dietary fiber (67.35%), and total soluble phenolic compound (251 mg EAG·100 g-1) content. While water absorption (~58%) and dough stability remained consistent across formulations, a decrease in maximum torque during heating was observed (p < 0.05). Fettuccine-type pasta containing 10% FPF exhibited an acceptable optimal cooking time, solid loss, weight gain, and textural properties for both fresh and dry pasta. Sensory evaluation revealed acceptability above 63% for pasta with 10% FPF, with a slight preference for the fresh version. Fresh pasta flavored with garlic and extra virgin olive oil (garlic and oil pasta) achieved a sensory acceptance rate of 79.67%. These findings demonstrate the potential of FPF for fettuccine-type pasta production, contributing desirable technological characteristics and achieving acceptable sensory profiles.
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Affiliation(s)
- Luiz Eliel Pinheiro da Silva
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil
| | - Sander Rodrigues Moreira
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil
| | - Nathalia de Andrade Neves
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil
| | - Etiene Valéria de Aguiar
- Laboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Campus Baixada Santista, Federal University of São Paulo (UNIFESP), Santos 11015-020, Brazil
| | - Vanessa Dias Capriles
- Laboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Campus Baixada Santista, Federal University of São Paulo (UNIFESP), Santos 11015-020, Brazil
| | - Tatiana Nunes Amaral
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil
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2
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Carlos de Sousa W, Alves Morais R, Damian Giraldo Zuniga A. Buriti (Mauritia flexuosa) shell flour: Nutritional composition, chemical profile, and antioxidant potential as a strategy for valuing waste from native Brazilian fruits. Food Res Int 2024; 190:114578. [PMID: 38945600 DOI: 10.1016/j.foodres.2024.114578] [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: 04/13/2024] [Revised: 05/26/2024] [Accepted: 05/27/2024] [Indexed: 07/02/2024]
Abstract
The Cerrado is one of the most biodiverse biomes in the world, characterized by a wealth of native fruits with unique nutritional characteristics. In this sense, the social, economic, and environmental importance of fully utilizing food is widely recognized. Therefore, generally considered waste, fruit shells can be transformed into a coproduct with high added value. The objective of this work was to carry out a comprehensive assessment of the physicochemical properties, carbohydrate and fatty acid profile, phytochemical compounds, phenolic profile, and antioxidant potential of the recovered extracts of buriti (Mauritia flexuosa) shells in natura and dehydrated at 55 °C (flour). In addition, the functional properties were verified by thermogravimetric analysis (TGA), scanning electron microscopy (SEM), and Fourier transform infrared spectroscopy (FTIR) from buriti shell flour. The results indicated high fiber content and energy value for the sample processed at 55 °C (58.95 g/100 g and 378.91 kcal/100 g, respectively) and low lipid and protein content (1.03 g/100 g and 1.39 g/100 g, respectively). Regardless of the sample analyzed, maltose was the majority sugar (37.33 - 281.01 g/100 g). The main fatty acids detected were oleic acid (61.33 - 62.08 %) followed by palmitic acid (33.91 - 34.40 %). The analysis of the mineral profile demonstrated that the samples did not differ significantly from each other, showing that the drying process did not interfere with the results obtained (p ≤ 0.05). The analysis of individual phenolics allowed the identification of six phenolic compounds in buriti shells. However, it is possible to observe that the drying method had a positive and significant influence on the phenolic profile (p ≤ 0.05), with chlorogenic acid (2.63 - 8.27 mg/100 g) and trigonelline (1.06 - 41.52 mg/100 g), the majority compounds. On the other hand, it is important to highlight that buriti shells have a high content of carotenoids, mainly β-carotene (27.18 - 62.94 µg/100 g) and α-carotene (18.23 - 60.28 µg/100 g), also being positively influenced by the drying process at 55 °C (p ≤ 0.05). The dried shells showed a high content of phytochemical compounds and high antioxidant activity based on the different methods tested. The results show that buriti shell flour can be fully utilized and has nutritional and chemical aspects that can be applied to develop new sustainable, nutritious, and functional food formulations.
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Affiliation(s)
- Wallace Carlos de Sousa
- Graduate Program in Food Science and Technology, Department of Food Science and Technology, Federal University of Tocantins (UFT), Palmas 77001-090, Brazil
| | - Romulo Alves Morais
- Graduate Program in Food Science and Technology, Department of Food Science and Technology, Federal University of Tocantins (UFT), Palmas 77001-090, Brazil.
| | - Abraham Damian Giraldo Zuniga
- Graduate Program in Food Science and Technology, Department of Food Science and Technology, Federal University of Tocantins (UFT), Palmas 77001-090, Brazil
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3
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Dadalı C. Valorization of kidney bean ( Phaseolus vulgaris L.) pod powder: Multifactorial optimization of gluten-free cake. Food Sci Nutr 2024; 12:997-1005. [PMID: 38370037 PMCID: PMC10867519 DOI: 10.1002/fsn3.3813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 10/17/2023] [Accepted: 10/24/2023] [Indexed: 02/20/2024] Open
Abstract
The lifelong gluten-free diet of celiac patients and gluten-intolerant people prevents their balanced diet mainly due to starch-rich products. The aim of this study is to determine optimum gluten-free cake formulation having kidney bean (Phaseolus vulgaris L.) pod powder as fat replacer of up to 50% and rice flour replacer of up to 30% using multifactorial optimization approach. Central composite design was used to determine optimum formulation. The use of kidney beans in gluten-free cake increased moisture, hardness, chewiness, L*, a*, b*, antioxidant activity, total phenolic content, and sensory evaluation scores (p < .05). The optimum gluten-free cake is rich in protein (5.89%), phenolic compounds (0.51 mg GAE/g), antioxidant activity (1.93 μmol TE/g), and total dietary fiber (4.43%) with improved sensory properties. The optimum gluten-free cake formulation prepared with kidney bean pod powder of 27.88% fat and 13.52% rice flour replacer provides higher specific volume, springiness, total phenolic content, antioxidant activity, and sensory analysis scores, and lower hardness and chewiness conditions. Gluten-free cake containing kidney bean pod powder as fat and rice flour replacer at optimum ratio is a new healthier alternative with reduced fat content and improved nutritional and sensory properties for celiac patients and gluten-intolerant people.
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Affiliation(s)
- Ceyda Dadalı
- Food Engineering Department, Engineering FacultyEge UniversityİzmirTurkey
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4
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Corimayhua-Silva AA, Elías-Peñafiel C, Rojas-Ayerve T, Guevara-Pérez A, Farfán-Rodríguez L, Encina-Zelada CR. Red Dragon Fruit Peels: Effect of Two Species Ratio and Particle Size on Fibre Quality and Its Application in Reduced-Fat Alpaca-Based Sausages. Foods 2024; 13:386. [PMID: 38338524 PMCID: PMC10855916 DOI: 10.3390/foods13030386] [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: 01/02/2024] [Revised: 01/19/2024] [Accepted: 01/22/2024] [Indexed: 02/12/2024] Open
Abstract
This research aimed to assess the influence of red dragon fruit peels ratio (RDF-PR) from two species, Hylocereus hybridum (HH) and Hylocereus undatus (HU), and particle size (PS) on quality parameters of red dragon fruit peel powder (RDF-PP) and its further application in emulsified alpaca-based sausages as partial substitutes of pork-back fat. A three-level full factorial design (nine treatments) was employed to evaluate the effect of RDF-PR (HH(0%):HU(100%), HH(50%):HU(50%), and HH(100%):HU(0%)) and PS (499-297, 296-177, and <177 µm) on the dependent variables: L*, a*, b*, C, h°, water-holding capacity, oil-holding capacity, swelling capacity, pectin yield, degree of esterification (analysed through FT-IR), and crude fibre content. The data analysed through a response surface methodology showed that treatment one (T1) is the best with the optimised conditions at 100% HU RDF-PR and PS of <177 µm. The statistical validation of T1 exhibited the highest water-holding capacity (32.1 g/g peel), oil-holding capacity (2.20 g oil/g peel), and pectin yield (27.1%). A completely randomised design (four formulations) was then used to assess the effect of partial replacement of pork-back fat by T1 in emulsified alpaca-based sausages on the colourimetric, physicochemical, and texture properties (hardness, chewiness, cohesiveness, springiness, adhesiveness, and adhesive force). Likewise, a sensory hedonic scale was employed to evaluate the appearance, colour, odour, flavour, texture, and overall acceptability of sausages. The results revealed that 65.7% of pork-back fat content was successfully replaced compared with a control formulation. Additionally, F3 showed significantly (p < 0.05) better colourimetric, physicochemical, and textural characteristics, such as lower hardness (34.8 N) and chewiness (21.7 N) and higher redness (a* = 19.3) and C (22.9), compared to a control formulation. This research presents RDF-PP as a promising fat substitute for developing healthier, reduced-fat meat products using fibre-rich agroindustry by-products.
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Affiliation(s)
- Andrés A. Corimayhua-Silva
- Departamento de Tecnología de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n Lima 12, Lima 15024, Peru; (A.A.C.-S.)
| | - Carlos Elías-Peñafiel
- Departamento de Tecnología de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n Lima 12, Lima 15024, Peru; (A.A.C.-S.)
| | - Tatiana Rojas-Ayerve
- Departamento de Química, Facultad de Ciencias, Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n Lima 12, Lima 15024, Peru
| | - Américo Guevara-Pérez
- Instituto de Investigación de Bioquímica y Biología Molecular (IIBBM), Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n Lima 12, Lima 15024, Peru
| | - Lucero Farfán-Rodríguez
- Departamento de Tecnología de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n Lima 12, Lima 15024, Peru; (A.A.C.-S.)
| | - Christian R. Encina-Zelada
- Departamento de Tecnología de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n Lima 12, Lima 15024, Peru; (A.A.C.-S.)
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5
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Hasan MM, Islam MR, Haque AR, Kabir MR, Khushe KJ, Hasan SMK. Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review. BIORESOUR BIOPROCESS 2024; 11:10. [PMID: 38647952 PMCID: PMC10991904 DOI: 10.1186/s40643-023-00722-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Accepted: 12/21/2023] [Indexed: 04/25/2024] Open
Abstract
A significant portion of the human diet is comprised of fruits, which are consumed globally either raw or after being processed. A huge amount of waste and by-products such as skins, seeds, cores, rags, rinds, pomace, etc. are being generated in our homes and agro-processing industries every day. According to previous statistics, nearly half of the fruits are lost or discarded during the entire processing chain. The concern arises when those wastes and by-products damage the environment and simultaneously cause economic losses. There is a lot of potential in these by-products for reuse in a variety of applications, including the isolation of valuable bioactive ingredients and their application in developing healthy and functional foods. The development of novel techniques for the transformation of these materials into marketable commodities may offer a workable solution to this waste issue while also promoting sustainable economic growth from the bio-economic viewpoint. This approach can manage waste as well as add value to enterprises. The goal of this study is twofold based on this scenario. The first is to present a brief overview of the most significant bioactive substances found in those by-products. The second is to review the current status of their valorization including the trends and techniques, safety assessments, sensory attributes, and challenges. Moreover, specific attention is drawn to the future perspective, and some solutions are discussed in this report.
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Affiliation(s)
- Md Mehedi Hasan
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - Md Rakibul Islam
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - Ahmed Redwan Haque
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - Md Raihan Kabir
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - Khursheda Jahan Khushe
- Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - S M Kamrul Hasan
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh.
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6
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Oliveira FCDM, Holanda TMV, de Assis CF, Xavier Júnior FH, de Sousa Júnior FC. Flours from Spondias mombin and Spondias tuberosa seeds: Physicochemical characterization, technological properties, and antioxidant, antibacterial, and antidiabetic activities. J Food Sci 2024; 89:342-355. [PMID: 38126119 DOI: 10.1111/1750-3841.16882] [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: 09/06/2023] [Revised: 11/10/2023] [Accepted: 11/27/2023] [Indexed: 12/23/2023]
Abstract
Yellow mombin (Spondias mombin) and Brazil plum (Spondias tuberosa) seeds are byproducts of exploiting their pulp and currently have no relevant food or industrial applications. Thus, the present study aimed to evaluate the physicochemical, technological, and functional characteristics of flours obtained from yellow mombin (YMF) and Brazil plum (BPF) residues. The flours presented a high percentage of insoluble fiber (68.8-70.2 g/100 g) and low carbohydrate (2.7-4.0 g/100 g) and caloric (91.9-95.3 kcal) values. The flours showed potential for technological application. In addition, the highest concentration of total phenolic content (31.1-50.2 mg GAE/g) was obtained with 70% acetone, which provided excellent results for antioxidant capacity evaluated by 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (81.0%-89.7%) and 2,2-diphenyl-1-picrylhydrazyl (60.6%-69.1%) radical scavenging capacity assays. Flour extracts in 70% acetone also exhibited inhibition of α-amylase (63.3%-78.8%) and amyloglucosidase (63.5%-71.0%). The antibacterial study revealed that extracts inhibited the growth of Escherichia coli, Burkholderia cepacia, and Burkholderia multivorans. Therefore, this study suggests the use of yellow mombin and Brazil plum residues for different food or industrial applications. PRACTICAL APPLICATION: The knowledge gained from this study will open a new approach to add value to yellow mombin and Brazil plum fruit seeds as sources of fiber and bioactive compounds, with promising application in the formulation of functional and nutraceutical products, benefiting both a sustainable environment and a sustainable industry.
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Affiliation(s)
- Felipe Carlos de Macêdo Oliveira
- Department of Pharmacy, Federal University of Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil
- Postgraduate Program in Nutrition, Federal University of Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil
| | | | - Cristiane Fernandes de Assis
- Department of Pharmacy, Federal University of Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil
- Postgraduate Program in Nutrition, Federal University of Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil
| | | | - Francisco Canindé de Sousa Júnior
- Department of Pharmacy, Federal University of Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil
- Postgraduate Program in Nutrition, Federal University of Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil
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7
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Ibrahim RA, Aizam NAH, Liew HJ, Din NS, Mubarak A. Sustainable aquafeed development: Incorporating select fruit wastes into Zebrafish diets using mathematical model-based approach. Saudi J Biol Sci 2023; 30:103834. [PMID: 37885611 PMCID: PMC10597798 DOI: 10.1016/j.sjbs.2023.103834] [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: 04/25/2023] [Revised: 09/19/2023] [Accepted: 10/07/2023] [Indexed: 10/28/2023] Open
Abstract
Expensive aquafeed is a major problem in aquaculture, creating the need for a low-cost feed that provides ideal nutritional requirement to maximize growth performances. This study aims to formulate and evaluate two new optimized Zebrafish feeds (F1 and F2) using linear programming mathematical model, one of which incorporates two pigment rich fruit wastes (Pitaya peel and Roselle calyx) in the formulation. The model represents nutritional content and cost of each ingredient into linear equations, with the goal of finding ideal combination that satisfies the specific nutrient requirements. By systematically evaluating ingredient proportions, linear programming ensures that Zebrafish receives adequate nutrients at the lowest possible cost, making the feed development process more efficient and cost-effective. The novel feed formulations derived from the mathematical model were tested on the growth and pigmentation of Zebrafish in comparison to a commercial feed (control). Feed intake of F1 and F2 were generally found to be similar to the control feed, indicating the acceptability of the formulated feeds by the Zebrafish. Body weight and length of Zebrafish fed with F1 and F2 were comparable to Zebrafish fed with control feed (p > 0.05). Similarly, Zebrafish fed with F1 and F2 showed no significant differences in pigment intensity compared to Zebrafish fed with control feed (p > 0.05). The survival rate of fishes in all feeding groups were greater than 70 % with no significant differences (p > 0.05). Results obtained in this study illustrated the potential of mathematic linear programming and effectiveness of utilising pigment-rich fruit wastes in formulating an optimized economic aquafeed.
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Affiliation(s)
| | - Nur Aidya Hanum Aizam
- Faculty of Ocean Engineering Technology and Informatics, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Malaysia
- Institute of Tropical Aquaculture and Fisheries, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Malaysia
| | - Hon Jung Liew
- Institute of Tropical Aquaculture and Fisheries, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Malaysia
- Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu, Malaysia
| | - Nurul Sakinah Din
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Malaysia
| | - Aidilla Mubarak
- Institute of Tropical Aquaculture and Fisheries, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Malaysia
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Malaysia
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8
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Poiana MA, Alexa E, Radulov I, Raba DN, Cocan I, Negrea M, Misca CD, Dragomir C, Dossa S, Suster G. Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder. Foods 2023; 12:3239. [PMID: 37685172 PMCID: PMC10487000 DOI: 10.3390/foods12173239] [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: 07/31/2023] [Revised: 08/25/2023] [Accepted: 08/26/2023] [Indexed: 09/10/2023] Open
Abstract
In recent years, sustainability has promoted new research to develop reformulation strategies for value-added food products by exploiting grape pomace. Grape pomace powder (GP) was used to substitute spelt flour (SF) at 0, 5, 10, 15, 20 and 25% to obtain three types of fortified pastry products: biscuits and cakes involving a chemical leavening agent, and rolls leavened by yeast. Proximate composition, total phenolic content (TPC), total flavonoids content (TFC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and ferric-reducing antioxidant power (FRAP) along with physical characteristics and sensory analysis of the enriched products were considered. The retention rate of the functional attributes of formulations in response to baking was also evaluated. Significant improvements in TPC, TFC and both antioxidant tests were achieved in the fortified products by the incremental incorporation of GP. With a substitution of 25% SF by GP, the following increases were recorded in biscuits, cakes and rolls over the control samples: 7.198-, 7.733- and 8.117-fold for TPC; 8.414-, 7.000- and 8.661-fold for TFC; 16.334-, 17.915- and 18.659-fold for FRAP and 16.384-, 17.908- and 18.775-fold for DPPH. The retention rates of TPC, TFC, FRAP and DPPH relative to the corresponding dough were 41-63%, 37-65%, 48-70% and 45-70%. The formulas leavened by yeast revealed higher functionality than those produced with a chemical raising agent. With the increase in GP, the elasticity and porosity gradually decreased for cakes and rolls, while the spread ratio of biscuits increased. Regarding sensory evaluation, all formulations with incorporated GP up to 10% were rated at an extremely pleasant acceptability level. The solutions derived from this study have great practical applicability for the development of new pastry formulations with improved functionality from GP valorisation.
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Affiliation(s)
- Mariana-Atena Poiana
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Ersilia Alexa
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Isidora Radulov
- Faculty of Agriculture, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania;
| | - Diana-Nicoleta Raba
- Faculty of Tourism and Rural Management, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (D.-N.R.); (G.S.)
| | - Ileana Cocan
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Monica Negrea
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Corina Dana Misca
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Christine Dragomir
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Sylvestre Dossa
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Gabriel Suster
- Faculty of Tourism and Rural Management, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (D.-N.R.); (G.S.)
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9
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van Walraven N, Stark AH. From food waste to functional component: Cashew apple pomace. Crit Rev Food Sci Nutr 2023; 64:7101-7117. [PMID: 36825446 DOI: 10.1080/10408398.2023.2180616] [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: 02/25/2023]
Abstract
Globally, large numbers of people suffer from undernourishment and food insecurity, while a third of food produced is lost or wasted. The widely cultivated cashew nut produces large quantities of waste in early processing. It grows on an edible peduncle called the cashew apple which contains many essential nutrients. An estimated 36.9 million tons of cashew apples are produced annually, but only small amounts are used to make juice. The remainder is considered production waste. This review presents the potential of cashew apple pomace as a food ingredient and examines the effects of incorporation on chemical composition, physical properties and sensory evaluation. Inclusion in optimized amounts into food products is a strategy proven to produce palatable results with high acceptability. Transforming this manufacturing by-product into a functional food component will have economic benefits, improve resource-utilization, promote sustainability and potentially increase the nutritional value of foods.
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Affiliation(s)
- Nathalie van Walraven
- The Robert H. Smith Faculty of Agriculture, Food and Environment, The International School of Agricultural Sciences, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Aliza Hannah Stark
- The Robert H. Smith Faculty of Agriculture, Food and Environment, The International School of Agricultural Sciences, The Hebrew University of Jerusalem, Rehovot, Israel
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10
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Coimbra PPS, da Silva-e-Silva ACAG, Antonio ADS, Pereira HMG, da Veiga-Junior VF, Felzenszwalb I, Araujo-Lima CF, Teodoro AJ. Antioxidant Capacity, Antitumor Activity and Metabolomic Profile of a Beetroot Peel Flour. Metabolites 2023; 13:metabo13020277. [PMID: 36837895 PMCID: PMC9961284 DOI: 10.3390/metabo13020277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 12/19/2022] [Accepted: 12/23/2022] [Indexed: 02/17/2023] Open
Abstract
In this study, a beetroot peel flour was made, and its in vitro antioxidant activity was determined in aqueous (BPFw) and ethanolic (BPFe) extracts. The influence of BPFw on breast cancer cell viability was also determined. A targeted betalain profile was obtained using high-resolution Q-Extractive Plus Orbitrap mass spectrometry (Obrtitrap-HRMS) alongside untargeted chemical profiling of BPFw using Ultra-High-Performance Liquid Chromatography with High-Resolution Mass Spectrometry (UHPLC-HRMS). BPFw and BPFe presented satisfactory antioxidant activities, with emphasis on the total phenolic compounds and ORAC results for BPFw (301.64 ± 0.20 mg GAE/100 g and 3032.78 ± 55.00 µmol T/100 g, respectively). The MCF-7 and MDA-MB-231 breast cancer cells presented reductions in viability when treated with BPFw, showing dose-dependent behavior, with MDA-MB-231 also showing time-dependent behavior. The chemical profiling of BPFw led to the identification of 9 betalains and 59 other compounds distributed amongst 28 chemical classes, with flavonoids and their derivates and coumarins being the most abundant. Three forms of betalain generated via thermal degradation were identified. However, regardless of thermal processing, the BPF still presented satisfactory antioxidant and anticancer activities, possibly due to synergism with other identified molecules with reported anticancer activities via different metabolic pathways.
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Affiliation(s)
- Pedro Paulo Saldanha Coimbra
- Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State, Rio de Janeiro 21941-901, Brazil
- Laboratory of Environmental Mutagenicity, Department of Biophysics and Biometry, Rio de Janeiro State University, Rio de Janeiro 20550-013, Brazil
| | | | - Ananda da Silva Antonio
- Laboratory for the Support of Technological Development, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941-901, Brazil
| | - Henrique Marcelo Gualberto Pereira
- Laboratory for the Support of Technological Development, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941-901, Brazil
| | | | - Israel Felzenszwalb
- Laboratory of Environmental Mutagenicity, Department of Biophysics and Biometry, Rio de Janeiro State University, Rio de Janeiro 20550-013, Brazil
| | - Carlos Fernando Araujo-Lima
- Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State, Rio de Janeiro 21941-901, Brazil
- Laboratory of Environmental Mutagenicity, Department of Biophysics and Biometry, Rio de Janeiro State University, Rio de Janeiro 20550-013, Brazil
- Department of Genetics and Molecular Biology, Federal University of Rio de Janeiro State, Rio de Janeiro 21941-901, Brazil
- Correspondence: (C.F.A.-L.); (A.J.T.)
| | - Anderson Junger Teodoro
- Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State, Rio de Janeiro 21941-901, Brazil
- Department of Nutrition and Dietetics, Faculty of Nutrition, Fluminense Federal University, Rio de Janeiro 24020-141, Brazil
- Correspondence: (C.F.A.-L.); (A.J.T.)
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Lopes de Oliveira F, Yanka Portes Arruda T, Caldeira Morzelle M, Paula Aparecida Pereira A, Neves Casarotti S. Fruit by-products as potential prebiotics and promising functional ingredients to produce fermented milk. Food Res Int 2022; 161:111841. [DOI: 10.1016/j.foodres.2022.111841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 08/18/2022] [Accepted: 08/21/2022] [Indexed: 11/04/2022]
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12
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Allaqaband S, Dar AH, Patel U, Kumar N, Nayik GA, Khan SA, Ansari MJ, Alabdallah NM, Kumar P, Pandey VK, Kovács B, Shaikh AM. Utilization of Fruit Seed-Based Bioactive Compounds for Formulating the Nutraceuticals and Functional Food: A Review. Front Nutr 2022; 9:902554. [PMID: 35677543 PMCID: PMC9169564 DOI: 10.3389/fnut.2022.902554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Accepted: 04/22/2022] [Indexed: 11/17/2022] Open
Abstract
Fruit seeds include a large number of bioactive substances with potential applications in the culinary and pharmaceutical industries, satisfying current demands for natural ingredients, which are generally preferred since they have fewer adverse effects than artificial components. Researchers have long been interested in the functional features, as well as the proximate and mineral compositions, of diverse fruit seeds such as tomato, apple, guava, and dates, among others. Bioactive components such as proteins (bioactive peptides), carotenoids (lycopene), polysaccharides (pectin), phytochemicals (flavonoids), and vitamins (-tocopherol) are abundant in fruit by-products and have significant health benefits, making them a viable alternative for the formulation of a wide range of food products with significant functional and nutraceutical potential. This article discusses the role and activities of bioactive chemicals found in tomato, apple, dates, and guava seeds, which can be used in a variety of food forms to cure a variety of cardiovascular and neurological disorders, as well as act as an antioxidant, anticancer, and antibacterial agent. The extraction of diverse bioactive components from by-products could pave the path for the creation of value-added products from the fruit industry, making it more commercially viable while also reducing environmental pollution caused by by-products from the fruit industry.
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Affiliation(s)
- Shumyla Allaqaband
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Ulpa Patel
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, India
| | - Navneet Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, India
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Govt. Degree College Shopian, Srinagar, India
| | - Shafat Ahmad Khan
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad, Mahatma Jyotiba Phule Rohilkhand University, Bareilly, India
| | - Nadiyah M. Alabdallah
- Department of Biology, College of Science, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
| | - Pradeep Kumar
- Department of Fruit and Vegetable Processing Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungry
| | | | - Béla Kovács
- Institute of Food Science, University of Debrecen, Debrecen, Hungary
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Brigagão TCS, Fortes RR, Lourenço CO, Carvalho EEN, Cirillo MÂ, Nachtigall AM, Vilas Boas BM. Optimization of gluten‐free muffins made with pineapple peel, banana peel, and pumpkin seed flours. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16037] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Rafael Ribeiro Fortes
- Federal Institute of Education, Science and Technology of South of Minas Gerais/IFSULDEMINAS Machado Brazil
| | - Carina Oliveira Lourenço
- Federal Institute of Education, Science and Technology of South of Minas Gerais/IFSULDEMINAS Machado Brazil
| | | | | | - Aline Manke Nachtigall
- Federal Institute of Education, Science and Technology of South of Minas Gerais/IFSULDEMINAS Machado Brazil
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