1
|
Jirarat W, Kaewsalud T, Yakul K, Rachtanapun P, Chaiyaso T. Sustainable Valorization of Coffee Silverskin: Extraction of Phenolic Compounds and Proteins for Enzymatic Production of Bioactive Peptides. Foods 2024; 13:1230. [PMID: 38672902 PMCID: PMC11048817 DOI: 10.3390/foods13081230] [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: 03/25/2024] [Revised: 04/09/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024] Open
Abstract
Coffee silverskin (CS), a by-product of the coffee roasting process, has high protein content (16.2-19.0%, w/w), making it a potential source for plant protein and bioactive peptide production. This study aims to develop innovative extraction methods for phenolic compounds and proteins from CS. The conditions for hydrothermal (HT) extraction of phenolic compounds from CS were optimized by varying CS loading (2.5-10%, w/v), temperature (110-130 °C), and time (5-30 min) using a one-factor-at-a-time (OFAT) approach. The highest TPC of 55.59 ± 0.12 µmole GAE/g CS was achieved at 5.0% (w/v) CS loading and autoclaving at 125 °C for 25 min. Following hydrothermal extraction, CS protein was extracted from HT-extracted solid fraction by microwave-assisted alkaline extraction (MAE) using 0.2 M NaOH at 90 W for 2 min, resulting in a protein recovery of 12.19 ± 0.39 mg/g CS. The CS protein was then subjected to enzymatic hydrolysis using protease from Bacillus halodurans SE5 (protease_SE5). Protease_SE5-derived CS protein hydrolysate had a peptide concentration of 0.73 ± 0.09 mg/mL, with ABTS, DPPH, and FRAP values of 15.71 ± 0.10, 16.63 ± 0.061, and 6.48 ± 0.01 µmole TE/mL, respectively. Peptide identification by LC-MS/MS revealed several promising biological activities without toxicity or allergenicity concerns. This study's integrated approach offers a sustainable and efficient method for extracting valuable compounds from CS, with potential applications in the food and pharmaceutical industries.
Collapse
Affiliation(s)
- Wilasinee Jirarat
- Interdisciplinary Program in Biotechnology, Multidisciplinary and Interdisciplinary School, Chiang Mai University, Chiang Mai 50100, Thailand; (W.J.); (T.K.)
| | - Tanyawat Kaewsalud
- Interdisciplinary Program in Biotechnology, Multidisciplinary and Interdisciplinary School, Chiang Mai University, Chiang Mai 50100, Thailand; (W.J.); (T.K.)
| | - Kamon Yakul
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Pornchai Rachtanapun
- Division of Packaging Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Thanongsak Chaiyaso
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
| |
Collapse
|
2
|
Nolasco A, Squillante J, Velotto S, D’Auria G, Ferranti P, Mamone G, Errico ME, Avolio R, Castaldo R, De Luca L, Romano R, Esposito F, Cirillo T. Exploring the Untapped Potential of Pine Nut Skin By-Products: A Holistic Characterization and Recycling Approach. Foods 2024; 13:1044. [PMID: 38611351 PMCID: PMC11011278 DOI: 10.3390/foods13071044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 03/11/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024] Open
Abstract
The increasing population, food demand, waste management concerns, and the search for sustainable alternatives to plastic polymers have led researchers to explore the potential of waste materials. This study focused on a waste of pine nut processing referred to in this paper as pine nut skin. For the first time, its nutritional profile, potential bioactive peptide, contaminants, and morphological structure were assessed. Pine nut skin was composed mainly of carbohydrates (56.2%) and fiber (27.5%). The fat (9.8%) was about 45%, 35%, and 20% saturated, monounsaturated, and polyunsaturated fatty acid, respectively, and Omega-9,-6, and -3 were detected. Notably, oleic acid, known for its health benefits, was found in significant quantities, resembling its presence in pine nut oil. The presence of bioactive compounds such as eicosapentaenoic acid (EPA) and phytosterols further adds to its nutritional value. Some essential elements were reported, whereas most of the contaminants such as heavy metals, polycyclic aromatic hydrocarbons, rare earth elements, and pesticides were below the limit of quantification. Furthermore, the in silico analysis showed the occurrence of potential precursor peptides of bioactive compounds, indicating health-promoting attributes. Lastly, the morphological structural characterization of the pine nut skin was followed by Fourier Transform Infrared and solid-state NMR spectroscopy to identify the major components, such as lignin, cellulose, and hemicellulose. The thermostability of the pine nut skin was monitored via thermogravimetric analysis, and the surface of the integument was analyzed via scanning electron microscopy and volumetric nitrogen adsorption. This information provides a more comprehensive view of the potential uses of pine nut skin as a filler material for biocomposite materials. A full characterization of the by-products of the food chain is essential for their more appropriate reuse.
Collapse
Affiliation(s)
- Agata Nolasco
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Jonathan Squillante
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Salvatore Velotto
- Department of Promotion of Human Sciences and the Quality of Life, University of Study of Roma “San Raffaele”, Via di Val Cannuta, 247-00166 Roma, Italy
| | - Giovanni D’Auria
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Pasquale Ferranti
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Gianfranco Mamone
- Institute of Food Science, National Research Council, 83100 Avellino, Italy
| | - Maria Emanuela Errico
- Institute for Polymers Composites and Biomaterials-National Research Council of Italy (IPCB-CNR), Via Campi Flegrei 34, 80078 Pozzuoli, NA, Italy
| | - Roberto Avolio
- Institute for Polymers Composites and Biomaterials-National Research Council of Italy (IPCB-CNR), Via Campi Flegrei 34, 80078 Pozzuoli, NA, Italy
| | - Rachele Castaldo
- Institute for Polymers Composites and Biomaterials-National Research Council of Italy (IPCB-CNR), Via Campi Flegrei 34, 80078 Pozzuoli, NA, Italy
| | - Lucia De Luca
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Raffaele Romano
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Francesco Esposito
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Teresa Cirillo
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| |
Collapse
|
3
|
Lacivita V, Marziliano M, Del Nobile MA, Conte A. Artisanal fresh filled pasta with pomegranate peels as natural preservative. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114209] [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]
|
4
|
Drabińska N, Nogueira M, Ciska E, Jeleń H. Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta. POL J FOOD NUTR SCI 2022. [DOI: 10.31883/pjfns/152070] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
|
5
|
Influence of Seaweeds on the Quality of Pasta as a Plant-Based Innovative Food. Foods 2022; 11:foods11162525. [PMID: 36010525 PMCID: PMC9407415 DOI: 10.3390/foods11162525] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/17/2022] [Accepted: 08/18/2022] [Indexed: 11/17/2022] Open
Abstract
This study evaluated the effect of the incorporation of seaweed on the physicochemical and technological quality of pasta. For this purpose, enriched wheat pastas from different seaweeds (sea lettuce-Ulva lactuca, nori-Porphyra tenera, and wakame-Undaria pinnatifida) were made and compared with durum wheat pasta as a control treatment. Firstly, optimal cooking times were established by visual and instrumental methods. Then, the technological properties of weight gain (WG), swelling index (SI), cooking losses (CL), and moisture (H%) were determined. Protein and fiber analyses, texture profile analysis (TPA), and color measurements were also performed to evaluate the physicochemical properties. Overall, enriched pasta with seaweed revealed slightly shorter optimal cooking times than control pasta. Texture properties were also modified, with a lower value of hardness, and higher values of adhesiveness and resilience. However, due to the low percentages of seaweed (3%), noticeable effects were not appreciated. Moreover, color variations of enriched pasta were relevant due to the difference among seaweeds. Nonetheless, these additions increased the protein content and soluble fiber in these foods. In conclusion, pasta enriched with marine ingredients improved this nutritional profile, and the changes in technological properties did not have a major impact on the product quality.
Collapse
|
6
|
Sujka K, Cacak-Pietrzak G, Sułek A, Murgrabia K, Dziki D. Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties. Molecules 2022; 27:molecules27134065. [PMID: 35807310 PMCID: PMC9268230 DOI: 10.3390/molecules27134065] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 06/21/2022] [Accepted: 06/21/2022] [Indexed: 12/29/2022] Open
Abstract
This work aimed to evaluate the effect of partial replacement of semolina with 0, 1, 5, 10, 15, and 20% of ground buckwheat hull (BH) on the chemical composition, antioxidant properties, color, cooking characteristics, and sensory properties of wheat pasta. Pasta samples were prepared by dough lamination (tagliatelle shape) and dried at 55 °C until the moisture content was 11–12% (wet basis). Analyses of samples showed that the addition of BH caused an increase in fiber content in pasta from 4.31% (control pasta) to 14.15% (pasta with 20% of BH). Moreover, the brightness and yellowness of BH-enriched products were significantly decreased compared to the control sample, and the total color difference ranged from 23.84 (pasta with 1% of BH) to 32.56 (pasta with 15% BH). In addition, a decrease in optimal cooking time, as well as an increased weight index and cooking loss, was observed in BH-enriched pasta samples. Furthermore, BH-enriched cooked pasta had significantly higher total phenolic content and antioxidant activity but an unpleasant smell and taste, especially if the level of BH was higher than 10%.
Collapse
Affiliation(s)
- Katarzyna Sujka
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, Poland; (K.S.); (G.C.-P.)
| | - Grażyna Cacak-Pietrzak
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, Poland; (K.S.); (G.C.-P.)
| | - Alicja Sułek
- Department of Cereal Crop Production, Institute of Soil Science and Plant Cultivation—State Research Institute, 8 Czartoryskich Street, 24-100 Puławy, Poland;
| | - Karolina Murgrabia
- Faculty of Food Technology, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, Poland;
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, Lublin University of Life Sciences, Głęboka 31 Street, 20-612 Lublin, Poland
- Correspondence:
| |
Collapse
|
7
|
Patel A, Desai SS, Mane VK, Enman J, Rova U, Christakopoulos P, Matsakas L. Futuristic food fortification with a balanced ratio of dietary ω-3/ω-6 omega fatty acids for the prevention of lifestyle diseases. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
8
|
Ainsa A, Roldan S, Marquina PL, Roncalés P, Beltrán JA, Calanche Morales JB. Quality parameters and technological properties of pasta enriched with a fish by‐product: A healthy novel food. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16261] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Andrea Ainsa
- Instituto Agroalimentario de Aragón ‐IA2‐ Universidad de Zaragoza‐CITA Zaragoza Spain
| | - Sergio Roldan
- Instituto Agroalimentario de Aragón ‐IA2‐ Universidad de Zaragoza‐CITA Zaragoza Spain
| | - Pedro L. Marquina
- Instituto Agroalimentario de Aragón ‐IA2‐ Universidad de Zaragoza‐CITA Zaragoza Spain
| | - Pedro Roncalés
- Instituto Agroalimentario de Aragón ‐IA2‐ Universidad de Zaragoza‐CITA Zaragoza Spain
| | - José Antonio Beltrán
- Instituto Agroalimentario de Aragón ‐IA2‐ Universidad de Zaragoza‐CITA Zaragoza Spain
| | | |
Collapse
|
9
|
Aínsa A, Vega A, Honrado A, Marquina P, Roncales P, Gracia JAB, Morales JBC. Gluten-Free Pasta Enriched with Fish By-Product for Special Dietary Uses: Technological Quality and Sensory Properties. Foods 2021; 10:foods10123049. [PMID: 34945600 PMCID: PMC8701056 DOI: 10.3390/foods10123049] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 12/02/2021] [Accepted: 12/07/2021] [Indexed: 11/16/2022] Open
Abstract
Gluten-free pasta enriched with fish can support a nutritive and suitable option for people with celiac disease that allows achieving the benefits of fish consumption, especially the consumption of Ω-3 fatty acids; however, this requires that the pasta has adequate technological and sensory properties. For this purpose, four optimal formulations, obtained with an iterative process, were analyzed to determine the effect of the different ingredients (yellow corn flour, white corn flour, and rice flour) in gluten-free pasta compared to commercial wheat pasta. An evaluation of the color, texture, and technological properties were conducted, and the pasta was sensorially characterized. The enriched gluten-free pasta required shorter cooking times (≈3 min) and was characterized by lower hardness, springiness, gumminess, chewiness, and fracturability, and had higher values of adhesiveness than wheat pasta. In addition, the incorporation of yellow corn gives gluten-free pasta a similarity in color to commercial pasta, with a value of ∆E between 5.5 and 8.0. Regarding the sensory analysis, gluten-free pasta was characterized by slight fishy aromas and flavors with some aftertaste compared to commercial pasta. Finally, the use of different cereals to obtain gluten-free pasta could be a good and feasible alternative despite the technological and sensory modifications observed.
Collapse
|
10
|
Ainsa A, Iranzo L, Honrado A, Marquina P, Roncalés P, Beltrán JA, Calanche J. Effects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by‐product. Cereal Chem 2021. [DOI: 10.1002/cche.10481] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Andrea Ainsa
- Instituto Agroalimentario de Aragón ‐IA2‐ (Universidad de Zaragoza‐CITA) Zaragoza Spain
| | - Lorena Iranzo
- Instituto Agroalimentario de Aragón ‐IA2‐ (Universidad de Zaragoza‐CITA) Zaragoza Spain
| | - Adrián Honrado
- Instituto Agroalimentario de Aragón ‐IA2‐ (Universidad de Zaragoza‐CITA) Zaragoza Spain
| | - Pedro Marquina
- Instituto Agroalimentario de Aragón ‐IA2‐ (Universidad de Zaragoza‐CITA) Zaragoza Spain
| | - Pedro Roncalés
- Instituto Agroalimentario de Aragón ‐IA2‐ (Universidad de Zaragoza‐CITA) Zaragoza Spain
| | - José. A. Beltrán
- Instituto Agroalimentario de Aragón ‐IA2‐ (Universidad de Zaragoza‐CITA) Zaragoza Spain
| | - Juan Calanche
- Instituto Agroalimentario de Aragón ‐IA2‐ (Universidad de Zaragoza‐CITA) Zaragoza Spain
| |
Collapse
|
11
|
Ainsa A, Honrado A, Marquina PL, Roncalés P, Beltrán JA, Calanche M. JB. Innovative Development of Pasta with the Addition of Fish By-Products from Two Species. Foods 2021; 10:foods10081889. [PMID: 34441666 PMCID: PMC8392829 DOI: 10.3390/foods10081889] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 08/11/2021] [Accepted: 08/13/2021] [Indexed: 12/12/2022] Open
Abstract
The fish industry generates by-products that are still nutrient-rich. Its incorporation in pasta production could be an interesting option to get functional food. Therefore, the aim of this study was to compare the nutritional composition, technological properties and sensory quality of two pastas containing tuna and sea bass by-products, separately. Durum wheat semolina and fish by-product concentrates were used in pasta manufacturing. Fatty acids profile, optimal cooking time, texture profile analysis, color, weight gain, swelling index, cooking losses and moisture were determined and compared with a non-containing fish reference. A sensory analysis was also carried out. In general, results showed a higher content of fatty acids in tuna pasta than in sea bass pasta. The texture profile analysis (TPA) showed lower hardness and fracturability in the fish pasta. Cohesiveness was higher in the tuna pasta while sea bass pasta was brighter. Fish incorporation caused a decrease in weight gain and swelling index and an increase in cooking losses. Sensory analysis established differences in homogeneity, typical aroma, fish flavor, fish odor and elasticity. It was concluded that the use of these by-products results in a more nutritious pasta although tuna content should be reduced (<3%) to improve its sensory profile.
Collapse
|
12
|
Omega-3-Rich Oils from Marine Side Streams and Their Potential Application in Food. Mar Drugs 2021; 19:md19050233. [PMID: 33919462 PMCID: PMC8143521 DOI: 10.3390/md19050233] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 04/19/2021] [Accepted: 04/20/2021] [Indexed: 12/29/2022] Open
Abstract
Rapid population growth and increasing food demand have impacts on the environment due to the generation of residues, which could be managed using sustainable solutions such as the circular economy strategy (waste generated during food processing must be kept within the food chain). Reusing discarded fish remains is part of this management strategy, since they contain high-value ingredients and bioactive compounds that can be used for the development of nutraceuticals and functional foods. Fish side streams such as the head, liver, or skin or the cephalothorax, carapace, and tail from shellfish are important sources of oils rich in omega-3. In order to resolve the disadvantages associated with conventional methods, novel extraction techniques are being optimized to improve the quality and the oxidative stability of these high-value oils. Positive effects on cardiovascular and vision health, diabetes, cancer, anti-inflammatory and neuroprotective properties, and immune system improvement are among their recognized properties. Their incorporation into different model systems could contribute to the development of functional foods, with market benefits for consumers. These products improve the nutritional needs of specific population groups in a scenario where noncommunicable diseases and pandemic crises are responsible for several deaths worldwide.
Collapse
|