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Srivastava S, Pandey VK, Dar AH, Shams R, Dash KK, Rafiq SM, Zahoor I, Kumar S. Effect of microencapsulation techniques on the different properties of bioactives, vitamins and minerals. Food Sci Biotechnol 2024; 33:3181-3198. [PMID: 39328216 PMCID: PMC11422329 DOI: 10.1007/s10068-024-01666-1] [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: 03/05/2024] [Revised: 07/06/2024] [Accepted: 07/17/2024] [Indexed: 09/28/2024] Open
Abstract
This paper explores the impact of encapsulation techniques on bioactive compounds, vitamins, and minerals, which are crucial for delivering bioactive compounds. Due to their instability and reactivity with the environment, encapsulation is often necessary to make these compounds suitable for medical or dietary applications. The evaluation of the kinetic model of bioactives reveals that encapsulation can significantly enhance their stability. However, encapsulation is not without its drawbacks. Incomplete encapsulation can reduce the effectiveness of the bioactives, and complexity of encapsulation processes can hinder widespread adoption. Interactions between the encapsulated materials and the encapsulating agents may also impact the release and bioavailability of the bioactives. It also presents perspectives for future research aimed at overcoming the limitations and enhancing the effectiveness of encapsulation. As research continues to advance, encapsulation is poised to play critical role in improving the delivery and stability of bioactive compounds, benefiting the food, pharmaceutical, and cosmetic industries.
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Affiliation(s)
- Shivangi Srivastava
- Department of Food Technology, Harcourt Butler Technical University, Uttar Pradesh, Nawabganj, Kanpur, India
| | - Vinay Kumar Pandey
- Research & Development Cell, Biotechnology Department, Manav Rachna International Institute of Research and Studies (Deemed to be University), Faridabad, Haryana India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Kashmir India
| | - Rafeeya Shams
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab India
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal India
| | - Syed Mansha Rafiq
- Department of Food Science and Technology, National Institute of Food Technology and Entrepreneurship Management, Kundli, Sonipat, Haryana India
| | - Insha Zahoor
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Kashmir India
| | - Sharath Kumar
- ICAR-Central Institute of Temperate Horticulture, Srinagar, J&K 191132 India
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Danciu CA, Tulbure A, Stanciu MA, Antonie I, Capatana C, Zerbeș MV, Giurea R, Rada EC. Overview of the Sustainable Valorization of Using Waste and By-Products in Grain Processing. Foods 2023; 12:3770. [PMID: 37893664 PMCID: PMC10606821 DOI: 10.3390/foods12203770] [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: 08/21/2023] [Revised: 10/05/2023] [Accepted: 10/11/2023] [Indexed: 10/29/2023] Open
Abstract
In an increasingly resource-constrained era, using waste and by-products from grain processing has a wide appeal. This is due to the nutritive value and economic aspects of this process and due to its compatibility with the trend towards more sustainable food systems. Following the fundamentals of circular economy, a current need is the effective utilization of grain waste and by-products for conversion into value-added products in the food industry. The aim of this study is twofold: (1) using bibliometrics and the literature found in various databases, we aim to understand the progress of valorizing grain waste and by-products in human nutrition. The literature within various databases, namely, Google Scholar, Web of Science, and Elsevier Scopus, has been evaluated for its merits and values. (2) We aim to explore knowledge-based strategies by reviewing the literature concerning the possible use of grain waste and by-products for the food processing industry, reducing the burden on virgin raw materials. The review allowed us to unlock the latest advances in upcycling side streams and waste from the grain processing industry.
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Affiliation(s)
- Cristina-Anca Danciu
- Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Dr. Ion Ratiu Street, 550012 Sibiu, Romania; (C.-A.D.); (M.-A.S.); (I.A.); (C.C.)
| | - Anca Tulbure
- Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Dr. Ion Ratiu Street, 550012 Sibiu, Romania; (C.-A.D.); (M.-A.S.); (I.A.); (C.C.)
| | - Mirela-Aurora Stanciu
- Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Dr. Ion Ratiu Street, 550012 Sibiu, Romania; (C.-A.D.); (M.-A.S.); (I.A.); (C.C.)
| | - Iuliana Antonie
- Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Dr. Ion Ratiu Street, 550012 Sibiu, Romania; (C.-A.D.); (M.-A.S.); (I.A.); (C.C.)
| | - Ciprian Capatana
- Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Dr. Ion Ratiu Street, 550012 Sibiu, Romania; (C.-A.D.); (M.-A.S.); (I.A.); (C.C.)
| | - Mihai Victor Zerbeș
- Department of Industrial Engineering and Management, Lucian Blaga University of Sibiu, 4 Emil Cioran Street, 550025 Sibiu, Romania; (M.V.Z.); (R.G.)
| | - Ramona Giurea
- Department of Industrial Engineering and Management, Lucian Blaga University of Sibiu, 4 Emil Cioran Street, 550025 Sibiu, Romania; (M.V.Z.); (R.G.)
| | - Elena Cristina Rada
- Department of Theoretical and Applied Sciences, University of Insubria, 46 Via G.B. Vico, 21100 Varese, Italy;
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Milovanovic S, Grzegorczyk A, Świątek Ł, Grzęda A, Dębczak A, Tyskiewicz K, Konkol M. A Novel Strategy for the Separation of Functional Oils from Chamomile Seeds. FOOD BIOPROCESS TECH 2023; 16:1-16. [PMID: 37363382 PMCID: PMC9970133 DOI: 10.1007/s11947-023-03038-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Accepted: 02/15/2023] [Indexed: 03/03/2023]
Abstract
The main aim of this study was to evaluate the oils from chamomile seeds as a new source of bioactive compounds suitable for human consumption. A green extraction technique with supercritical carbon dioxide (sc-CO2) at pressures up to 450 bar and temperatures up to 60 °C was employed for the production of a high amount of biologically active oil. Additionally, exhausted waste material was re-extracted using sc-CO2 with the addition of ethanol. By optimization in operating pressure, temperature, production cost, fraction of milled seeds, and co-solvent addition, the amount of separated chamomile oil increased from 2.4 to 18.6% and the content of unsaturated fatty acids up to 88.7%. Oils contained α-bisabolol oxide A and B in amounts up to 1.4%. Linoleic acid was detected in an amount up to 711.1 mg/g and α-linolenic acid up to 27.5 mg/g. The total phenolic content in separated oil reached 80.4 mg GAE/g while the total flavonoid content reached 11.6 mg QE/g. The obtained chamomile oils showed antioxidant activity with an IC50 of up to 3.9 mg/mL. Among the 23 tested microorganisms, the antimicrobial activity of oils was the most pronounced against Gram-positive bacteria. The cytotoxic activity of oils was tested on normal and cancer-derived cell lines. Results indicated a significant potential for oil from chamomile seeds, produced in an eco-friendly manner, as a functional food. Supplementary Information The online version contains supplementary material available at 10.1007/s11947-023-03038-9.
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Affiliation(s)
- Stoja Milovanovic
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
- Łukasiewicz Research Network- New Chemical Syntheses Institute, Al. Tysiąclecia Państwa Polskiego 13a, 24-110 Puławy, Poland
| | - Agnieszka Grzegorczyk
- Chair and Department of Pharmaceutical Microbiology, Medical University of Lublin, 1 Chodźki Str, 20-093 Lublin, Poland
| | - Łukasz Świątek
- Department of Virology with SARS Laboratory, Medical University of Lublin, 1 Chodźki Str, 20-093 Lublin, Poland
| | - Anita Grzęda
- Łukasiewicz Research Network- New Chemical Syntheses Institute, Al. Tysiąclecia Państwa Polskiego 13a, 24-110 Puławy, Poland
| | - Agnieszka Dębczak
- Łukasiewicz Research Network- New Chemical Syntheses Institute, Al. Tysiąclecia Państwa Polskiego 13a, 24-110 Puławy, Poland
| | - Katarzyna Tyskiewicz
- Łukasiewicz Research Network- New Chemical Syntheses Institute, Al. Tysiąclecia Państwa Polskiego 13a, 24-110 Puławy, Poland
| | - Marcin Konkol
- Łukasiewicz Research Network- New Chemical Syntheses Institute, Al. Tysiąclecia Państwa Polskiego 13a, 24-110 Puławy, Poland
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The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread. Foods 2022; 11:foods11213328. [PMID: 36359940 PMCID: PMC9656163 DOI: 10.3390/foods11213328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 10/15/2022] [Accepted: 10/18/2022] [Indexed: 11/24/2022] Open
Abstract
Rice bran (RB) is a valuable byproduct derived from rice milling that represents an excellent opportunity for dietary inclusion. Bioactive components with antioxidant potential have been reported in RB, gaining the considerable attention of researchers. However, RB requires a stabilization process after milling to prevent it from becoming rancid and promote its commercial consumption. The aim of this study was to evaluate the effects of substituting stabilized rice bran (SRB) for wheat flour at levels of 10, 15, 20 and 25% on the proximate composition, dietary fiber, dough rheology, antioxidant properties, content of bioactive compounds, and sensory attributes of white wheat-based bread. Results indicated that the incorporation of SRB increased the bread’s insoluble dietary fiber, phytic acid, total polyphenol content, γ-oryzanol, γ-aminobutyric acid, and antioxidant properties, while decreased its water absorption capacity, elasticity, volume, β-glucans, and soluble dietary fiber content. Moreover, substituting wheat flour for SRB at levels higher than 15% affected sensory attributes, such as color, odor, flavor, and softness. This study highlights the potential application of SRB flour in bread-making to increase nutritional, and functional properties of white wheat bread.
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Fărcaș A, Drețcanu G, Pop TD, Enaru B, Socaci S, Diaconeasa Z. Cereal Processing By-Products as Rich Sources of Phenolic Compounds and Their Potential Bioactivities. Nutrients 2021; 13:nu13113934. [PMID: 34836189 PMCID: PMC8621182 DOI: 10.3390/nu13113934] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 10/29/2021] [Accepted: 11/01/2021] [Indexed: 12/12/2022] Open
Abstract
In today’s society, we can see a progressive paradigm shift that tends towards a healthy and sustainable lifestyle. The proof is represented by the growing interest in food loss and waste of different sectors, from the political to the academic, or even to the private sector. In order to reduce food waste and to increase sustainability, the European Union (EU) has planned a circular bioeconomy. This action plan includes an approach based on reducing, reusing, recovering, and recycling materials and energy. Every year, there are high amounts of waste and by-products resulting from agricultural producing and agro-industrial processing, impacting the environment and the socio-economic sector. Cereal food products cover over 20% of daily diet, so it can be assumed that cereal production and processing are one of the most important sectors of agri-food industries. It is estimated that the waste generated from cereal processing and manufacturing is up to 13%, a percentage that can be decreased by converting the by-products in raw materials for biofuels, biodegradable plastics, alcohols, antioxidants, food additives, or pharmaceutic ingredients due to their content in macro- and micro-nutrients or bioactive compounds. Based on the fact that diet plays a crucial role in maintaining the integrity of our body, it is important to capitalize on any source of bioactive compounds to which we have access. This review aims to highlight the need to recirculate by-products for the purpose of extraction and use of their key compounds, polyphenols, which have not only antioxidant effects, but also preventive and therapeutic effects against cancer. For these, it is necessary to understand the biotechnologies needed for processing the most consumed cereals, the methods of extraction of phenolic compounds, and the main effects that these compounds have, summarizing the most relevant in vitro and in vivo studies performed so far.
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