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Sousa D, Simões L, Oliveira R, Salgado JM, Cambra-López M, Belo I, Dias A. Evaluation of biotechnological processing through solid-state fermentation of oilseed cakes on extracts bioactive potential. Biotechnol Lett 2023; 45:1293-1307. [PMID: 37566297 PMCID: PMC10460375 DOI: 10.1007/s10529-023-03417-4] [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: 02/23/2023] [Revised: 06/26/2023] [Accepted: 07/15/2023] [Indexed: 08/12/2023]
Abstract
Oilseed cakes (OC) are natural sources of lignocellulosic biomass, produced every year in large amounts. In addition to their main applications as animal feed, plant or soil fertilizer, and compost, they present enormous potential for being used in biotechnological processes for the obtainment and extraction of valuable bioactive compounds. This work evaluated the effect of solid-state fermentation on the bioactive properties of extracts obtained from the bioprocessing of OC and evaluated the effect of solvents on the recovery of compounds with higher bioactive potential. A general decrease of EC50 values was observed for fermented extracts obtained using a mixture of water/methanol (1:1) as extraction solvent. A decrease in the minimum inhibitory concentration was observed for fermented water extracts compared to non-fermented. Additionally, growth inhibition of Listeria monocytogenes was observed when using aqueous methanolic fermented extracts. These extracts also exhibited a higher percentage of growth reduction against phytopathogenic fungi, and some extracts exhibited increased protection against genotoxic agents such as camptothecin and bisphenol A. It was demonstrated that bioprocessing of OC through SSF is an effective approach to obtaining valuable compounds with bioactive properties for use in the food, pharmaceutical or cosmetic industries.
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Affiliation(s)
- Daniel Sousa
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
- LABBELS-Associate Laboratory, Braga, Guimarães, Portugal
- Centre of Molecular and Environmental Biology, University of Minho, Braga, Portugal
| | - Luara Simões
- Centre of Molecular and Environmental Biology, University of Minho, Braga, Portugal
| | - Rui Oliveira
- Centre of Molecular and Environmental Biology, University of Minho, Braga, Portugal
| | - José Manuel Salgado
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
- Biotecnia Group, Department of Chemical Engineering, University of Vigo, Campus Agua, As Lagoas S/N, 32004, Ourense, Spain
| | - Maria Cambra-López
- Institute of Animal Science Technology, Universitat Politècnica de València, Valencia, Spain
| | - Isabel Belo
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
- LABBELS-Associate Laboratory, Braga, Guimarães, Portugal
| | - Alberto Dias
- Centre of Molecular and Environmental Biology, University of Minho, Braga, Portugal.
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2
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Rakita S, Kokić B, Manoni M, Mazzoleni S, Lin P, Luciano A, Ottoboni M, Cheli F, Pinotti L. Cold-Pressed Oilseed Cakes as Alternative and Sustainable Feed Ingredients: A Review. Foods 2023; 12:foods12030432. [PMID: 36765964 PMCID: PMC9914438 DOI: 10.3390/foods12030432] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 01/05/2023] [Accepted: 01/13/2023] [Indexed: 01/18/2023] Open
Abstract
Due to the increasing demand for alternative protein feed ingredients, the utilization of oilseed by-products in animal nutrition has been sought as a promising solution to ensure cheap and environmentally sustainable feedstuffs. This review aimed to summarize the nutritional value of six cold-pressed cakes (rapeseed, hempseed, linseed, sunflower seed, camelina seed, and pumpkin seed) and the effects of their inclusion in diet for ruminant, pig, and poultry on nutrient digestibility, growth and productive performance, and quality of the products. The presented results indicated that these unconventional feed ingredients are a good protein and lipid source and have a balanced amino acid and fatty acid profile. However, contradictory results of animal production performances can be found in the literature depending on the cake type and chemical composition, dietary inclusion level, animal category, and trial duration. Due to the substantial amount of essential fatty acid, these cakes can be efficiently used in the production of animal products rich in n-3 and n-6 polyunsaturated fatty acids. However, the utilization of cakes in pig and poultry nutrition is limited because of the presence of antinutritive factors that can deteriorate feed intake and nutrient utilization.
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Affiliation(s)
- Slađana Rakita
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Bojana Kokić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Michele Manoni
- Department of Veterinary Medicine and Animal Sciences (DIVAS), University of Milan, 26900 Lodi, Italy
| | - Sharon Mazzoleni
- Department of Veterinary Medicine and Animal Sciences (DIVAS), University of Milan, 26900 Lodi, Italy
| | - Peng Lin
- Department of Veterinary Medicine and Animal Sciences (DIVAS), University of Milan, 26900 Lodi, Italy
| | - Alice Luciano
- Department of Veterinary Medicine and Animal Sciences (DIVAS), University of Milan, 26900 Lodi, Italy
| | - Matteo Ottoboni
- Department of Veterinary Medicine and Animal Sciences (DIVAS), University of Milan, 26900 Lodi, Italy
| | - Federica Cheli
- Department of Veterinary Medicine and Animal Sciences (DIVAS), University of Milan, 26900 Lodi, Italy
- CRC I-WE (Coordinating Research Centre: Innovation for Well-Being and Environment), University of Milan, 20133 Milan, Italy
| | - Luciano Pinotti
- Department of Veterinary Medicine and Animal Sciences (DIVAS), University of Milan, 26900 Lodi, Italy
- CRC I-WE (Coordinating Research Centre: Innovation for Well-Being and Environment), University of Milan, 20133 Milan, Italy
- Correspondence: ; Tel.: +39-02503-15742
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3
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Novel Extraction technologies for developing plant protein ingredients with improved functionality. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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4
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Švarc-Gajić J, Rodrigues F, Moreira MM, Delerue-Matos C, Morais S, Dorosh O, Silva AM, Bassani A, Dzedik V, Spigno G. Chemical composition and bioactivity of oilseed cake extracts obtained by subcritical and modified subcritical water. BIORESOUR BIOPROCESS 2022; 9:114. [PMID: 38647757 PMCID: PMC10991149 DOI: 10.1186/s40643-022-00603-6] [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: 07/11/2022] [Accepted: 10/18/2022] [Indexed: 11/10/2022] Open
Abstract
Recovery of bioactive compounds from biowaste is gaining more and more interest in circular economy models. The oilseed cakes are usually insufficiently exploited by most technologies since they represent valuable matrices abundant in proteins, minerals, and phytochemicals, but their use is mostly limited to feed ingredients, fertilizers or biofuel production. This study was thus focused on the exploration of new valorization pathways of oilseed cakes by subcritical water, representing a safe and economic alternative in the creation of value chains. Pumpkin, hemp, and flax seed cakes were treated with subcritical water in nitrogen and carbon-dioxide atmospheres, as well as in nitrogen atmosphere with the addition of acid catalyst. The degradation of carbohydrate fraction was studied by quantifying sugars and sugar degradation products in the obtained extracts. The extracts obtained under different conditions were further compared chemically with respect to total phenols and flavonoids, as well as to the content of individual phenolic compounds. Furthermore, the effects of subcritical water treatment conditions on antioxidant, antiradical and cytotoxic properties of thus obtained extracts were defined and discussed.
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Affiliation(s)
- Jaroslava Švarc-Gajić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia.
| | - Francisca Rodrigues
- REQUIMTE-LAQV, Instituto Superior de Engenharia Do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015, Porto, Portugal
| | - Manuela M Moreira
- REQUIMTE-LAQV, Instituto Superior de Engenharia Do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015, Porto, Portugal
| | - Cristina Delerue-Matos
- REQUIMTE-LAQV, Instituto Superior de Engenharia Do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015, Porto, Portugal
| | - Simone Morais
- REQUIMTE-LAQV, Instituto Superior de Engenharia Do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015, Porto, Portugal
| | - Olena Dorosh
- REQUIMTE-LAQV, Instituto Superior de Engenharia Do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015, Porto, Portugal
| | - Ana Margarida Silva
- REQUIMTE-LAQV, Instituto Superior de Engenharia Do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015, Porto, Portugal
| | - Andrea Bassani
- DiSTAS, Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122, Piacenza, Italy
| | - Valentin Dzedik
- Volgograd State University, 100 Prospect Universitetsky, Volgograd, 400062, Russia
| | - Giorgia Spigno
- DiSTAS, Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122, Piacenza, Italy
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Abedini A, Alizadeh AM, Mahdavi A, Golzan SA, Salimi M, Tajdar-Oranj B, Hosseini H. Oilseed Cakes in the Food Industry; A Review on Applications,
Challenges, and Future Perspectives. CURRENT NUTRITION & FOOD SCIENCE 2022. [DOI: 10.2174/1573401317666211209150147] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
:
By-products from the food sector now have a wide range of applications. Low-cost raw
materials, followed by low-cost goods, are regarded as one of the sectors’ top goals. Because of its
economic relevance, reduced price, and nutrients such as protein, fiber, carbs, and antioxidants,
oilseed cakes (OCs) have found a desirable place in livestock and poultry feed. Furthermore, because
the cake has the same desirable nutrients, its usage in the food business is unavoidable.
However, its use in this sector is not simply for nutritious purposes and has it has different impacts
on flavor, texture, color, and antioxidant qualities. Therefore, as a result of its desirable qualities,
the cake can be more useful in extensive applications in the food business, as well as in the manufacture
of supplements and novel foods. The current review looks at the reapplications of byproducts
obtained from oilseeds (soybean, sunflower, sesame, canola, palm kernel, peanut, mustard,
and almond) in the food sector in the future. Furthermore, allergenicity, toxicity, antinutritional
compounds, and techniques of extracting cakes from oilseeds have been discussed.
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Affiliation(s)
- Amirhossein Abedini
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology
Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences,
Tehran, Iran
| | - Adel Mirza Alizadeh
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences,
Zanjan, Iran
| | - Aida Mahdavi
- Department of Food Science and Technology, Takestan Branch, Islamic Azad University, Qazvin,
Iran
| | - S. Amirhossein Golzan
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology
Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences,
Tehran, Iran
| | - Mahla Salimi
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology
Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences,
Tehran, Iran
| | - Behrouz Tajdar-Oranj
- Food and Drug Administration, Iran Ministry of Health and Medical Education, Tehran, Iran
| | - Hedayat Hosseini
- Department of
Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science
and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, 19395-4741, Iran
- Food
Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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6
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Singh R, Langyan S, Sangwan S, Rohtagi B, Khandelwal A, Shrivastava M. Protein for Human Consumption From Oilseed Cakes: A Review. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.856401] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Oilseed cakes left after the oil extraction for different purposes are chiefly used as cattle feed, compost amendment, or plant conditioner. These oilseed cakes are rich in protein, nitrogenous compounds, and minerals. Beside its conventional usage, studies have been conducted to utilize these protein rich resources for human consumption. Considering the exponentially increasing human population and escalating food prices, these protein rich sources can be a novel food commodity and used to extract protein. The quality and functional properties of extracted oilseed cake proteins not only supplement the existing protein sources for the human consumption but also solve the problem of oilseed cakes disposal along with the additional income to the oilseed crop producers and processers. Production of proteins for human consumption from oil seed cakes may also reduce the carbon and water footprints while producing animal protein. The present review will focused on analyzing the oilseed cake as a protein source, characterization, extraction techniques, and utilization in food products.
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7
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Valorisation of plant seed as natural bioactive compounds by various extraction methods: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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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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9
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Yu G, Zhao J, Wei Y, Huang L, Li F, Zhang Y, Li Q. Physicochemical Properties and Antioxidant Activity of Pumpkin Polysaccharide ( Cucurbita moschata Duchesne ex Poiret) Modified by Subcritical Water. Foods 2021; 10:197. [PMID: 33478048 PMCID: PMC7835828 DOI: 10.3390/foods10010197] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 01/14/2021] [Accepted: 01/15/2021] [Indexed: 12/21/2022] Open
Abstract
In this paper, subcritical water (SCW) was applied to modify pumpkin (Cucurbita moschata Duchesne ex Poiret) polysaccharides, and the properties and antioxidant activity of pumpkin polysaccharides were investigated. SCW treatments at varying temperature led to changes in the rheological and emulsifying properties of pumpkin polysaccharides. SCW treatments efficiently degraded pumpkin polysaccharides and changed the molecular weight distribution. Decreases in intrinsic viscosity, viscosity-average molecular weight, and apparent viscosity were also observed, while the activation energy and flow behavior indices increased. The temperature of SCW treatment has a great influence on the linear viscoelastic properties and antioxidant activity of pumpkin polysaccharides. Pumpkin polysaccharides solution treated by SCW at 150 °C exhibited the highest emulsifying activity and antioxidant activity, which was probably due to a broader molecular mass distribution and more reducing ends exposed after treatment. Scanning electron microscopy showed that SCW treatment changed the microstructure of pumpkin polysaccharides, resulting in the exposure of bigger surface area. Our results suggest that SCW treatment is an effective approach to modify pumpkin polysaccharides to achieve improved solution properties and antioxidant activity.
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Affiliation(s)
- Guoyong Yu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (G.Y.); (J.Z.); (Y.W.); (L.H.); (F.L.); (Y.Z.)
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Jing Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (G.Y.); (J.Z.); (Y.W.); (L.H.); (F.L.); (Y.Z.)
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Yunlu Wei
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (G.Y.); (J.Z.); (Y.W.); (L.H.); (F.L.); (Y.Z.)
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Linlin Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (G.Y.); (J.Z.); (Y.W.); (L.H.); (F.L.); (Y.Z.)
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Fei Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (G.Y.); (J.Z.); (Y.W.); (L.H.); (F.L.); (Y.Z.)
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Yu Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (G.Y.); (J.Z.); (Y.W.); (L.H.); (F.L.); (Y.Z.)
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Quanhong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (G.Y.); (J.Z.); (Y.W.); (L.H.); (F.L.); (Y.Z.)
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
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