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Roy S, Sarkar T, Upadhye VJ, Chakraborty R. Comprehensive Review on Fruit Seeds: Nutritional, Phytochemical, Nanotechnology, Toxicity, Food Biochemistry, and Biotechnology Perspective. Appl Biochem Biotechnol 2024; 196:4472-4643. [PMID: 37755640 DOI: 10.1007/s12010-023-04674-9] [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] [Accepted: 08/16/2023] [Indexed: 09/28/2023]
Abstract
Fruit seeds are leftovers from a variety of culinary sectors. They are generally unutilized and contribute greatly to global disposals. These seeds not only possess various nutritional attributes but also have many heath-beneficial properties. One way to make use of these seeds is to extract their bioactive components and create fortified food items. Nowadays, researchers are highly interested in creating innovative functional meals and food components from these unconventional resources. The main objective of this manuscript was to determine the usefulness of seed powder from 70 highly consumed fruits, including Apple, Apricot, Avocado, Banana, Blackberry, Blackcurrant, Blueberry, Cherry, Common plum, Cranberry, Gooseberry, Jackfruit, Jamun, Kiwi, Lemon, Mahua, Mango, Melon, Olive, Orange, and many more have been presented. The nutritional attributes, phytochemical composition, health advantages, nanotechnology applications, and toxicity of these fruit seeds have been fully depicted. This study also goes into in-depth detailing on creating useful food items out of these seeds, such as bakery goods, milk products, cereal-based goods, and meat products. It also identifies enzymes purified from these seeds along with their biochemical applications and any research openings in this area.
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Affiliation(s)
- Sarita Roy
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, 700032, India
| | - Tanmay Sarkar
- Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Govt. of West Bengal, Malda, 732102, India.
| | | | - Runu Chakraborty
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, 700032, India.
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Regolo L, Giampieri F, Battino M, Armas Diaz Y, Mezzetti B, Elexpuru-Zabaleta M, Mazas C, Tutusaus K, Mazzoni L. From by-products to new application opportunities: the enhancement of the leaves deriving from the fruit plants for new potential healthy products. Front Nutr 2024; 11:1083759. [PMID: 38895662 PMCID: PMC11184148 DOI: 10.3389/fnut.2024.1083759] [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: 10/29/2022] [Accepted: 05/03/2024] [Indexed: 06/21/2024] Open
Abstract
In the last decades, the world population and demand for any kind of product have grown exponentially. The rhythm of production to satisfy the request of the population has become unsustainable and the concept of the linear economy, introduced after the Industrial Revolution, has been replaced by a new economic approach, the circular economy. In this new economic model, the concept of "the end of life" is substituted by the concept of restoration, providing a new life to many industrial wastes. Leaves are a by-product of several agricultural cultivations. In recent years, the scientific interest regarding leaf biochemical composition grew, recording that plant leaves may be considered an alternative source of bioactive substances. Plant leaves' main bioactive compounds are similar to those in fruits, i.e., phenolic acids and esters, flavonols, anthocyanins, and procyanidins. Bioactive compounds can positively influence human health; in fact, it is no coincidence that the leaves were used by our ancestors as a natural remedy for various pathological conditions. Therefore, leaves can be exploited to manufacture many products in food (e.g., being incorporated in food formulations as natural antioxidants, or used to create edible coatings or films for food packaging), cosmetic and pharmaceutical industries (e.g., promising ingredients in anti-aging cosmetics such as oils, serums, dermatological creams, bath gels, and other products). This review focuses on the leaves' main bioactive compounds and their beneficial health effects, indicating their applications until today to enhance them as a harvesting by-product and highlight their possible reuse for new potential healthy products.
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Affiliation(s)
- Lucia Regolo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali – Università Politecnica delle Marche, Ancona, Italy
| | - Francesca Giampieri
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, Italy
| | - Maurizio Battino
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, Italy
- International Joint Research Laboratory of Intelligent Agriculture and Agri-Product Processing, Jiangsu University, Zhenjiang, China
| | - Yasmany Armas Diaz
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, Italy
| | - Bruno Mezzetti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali – Università Politecnica delle Marche, Ancona, Italy
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain
| | - Maria Elexpuru-Zabaleta
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain
| | - Cristina Mazas
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain
- Universidad Internacional Iberoamericana, Campeche, Mexico
| | - Kilian Tutusaus
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain
- Research Center for Foods, Nutritional Biochemistry and Health, Universidade Internacional do Cuanza, Cuito, Angola
| | - Luca Mazzoni
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali – Università Politecnica delle Marche, Ancona, Italy
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Parra-Pacheco B, Cruz-Moreno BA, Aguirre-Becerra H, García-Trejo JF, Feregrino-Pérez AA. Bioactive Compounds from Organic Waste. Molecules 2024; 29:2243. [PMID: 38792105 PMCID: PMC11123749 DOI: 10.3390/molecules29102243] [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: 03/28/2024] [Revised: 05/01/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
The reuse and reincorporation of waste are the principles of circular economies. Compost, biofuels, animal feed, dyes, and bioactive compounds can be obtained from the revaluation of organic waste. Research on this subject is scarce and limited to specific sectors, such as agriculture and agroindustry, leaving aside others that generate large quantities of organic waste, such as floriculture. The remains of these sectors have a low decomposition rate compared to other organic wastes. They are a source of bioactive compounds (e.g., essential oils, pigments, phenols) that can be reincorporated into the production chain of various industries. This review describes the composition of waste from agroindustry, agriculture, and floriculture, analyzing their potential revalorization as a source of bioactive compounds and an alternative supply source.
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Affiliation(s)
| | | | | | - Juan Fernando García-Trejo
- Research and Postgraduate Division, School of Engineering, Universidad Autónoma de Querétaro, Campus Amazcala, Carretera a Chichimequillas Km 1 s/n, Amazcala, El Marqués 76265, Querétaro, Mexico; (B.P.-P.); (B.A.C.-M.); (H.A.-B.)
| | - Ana Angélica Feregrino-Pérez
- Research and Postgraduate Division, School of Engineering, Universidad Autónoma de Querétaro, Campus Amazcala, Carretera a Chichimequillas Km 1 s/n, Amazcala, El Marqués 76265, Querétaro, Mexico; (B.P.-P.); (B.A.C.-M.); (H.A.-B.)
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Raudone L, Savickiene N. Phytochemical Profiles of Plant Materials: From Extracts to Added-Value Ingredients. PLANTS (BASEL, SWITZERLAND) 2024; 13:964. [PMID: 38611493 PMCID: PMC11013730 DOI: 10.3390/plants13070964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 02/22/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024]
Abstract
In the scientific research on medicinal and food plants, studying phytochemical profiles in plant materials has gained increasing attention over the years [...].
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Affiliation(s)
- Lina Raudone
- Department of Pharmacognosy, Lithuanian University of Health Sciences, Sukileliu Av. 13, 50162 Kaunas, Lithuania;
- Laboratory of Biopharmaceutical Research, Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, Sukileliu Av. 13, 50162 Kaunas, Lithuania
| | - Nijole Savickiene
- Department of Pharmacognosy, Lithuanian University of Health Sciences, Sukileliu Av. 13, 50162 Kaunas, Lithuania;
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Leahu A, Ropciuc S, Ghinea C, Damian C. Physico-Chemical, Textural and Sensory Evaluation of Emulsion Gel Formulated with By-Products from the Vegetable Oil Industry. Gels 2023; 9:964. [PMID: 38131950 PMCID: PMC10743262 DOI: 10.3390/gels9120964] [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: 10/27/2023] [Revised: 12/02/2023] [Accepted: 12/07/2023] [Indexed: 12/23/2023] Open
Abstract
The aim of this study was to obtain low fat mayonnaise-like emulsion gels using sesame cake and walnut cake by-products resulting from vegetable oil extraction. The ingredients used to formulate the mayonnaise like emulsion gel samples were corn starch, sesame seed cake (SSC), walnuts seed cake (WSC), lemon juice, sunflower oil, mustard, sugar, salt, gelatin and water. Five different samples were prepared: one control lab sample (M) containing only corn starch and the other ingredients (without SSC and WSC), two samples (SO1 and SO2) with 2 and 4% of SSC (without corn starch and WSC) and two samples (WO1 and WO2) with 2 and 4% of WSC (without corn starch and SSC). Also, an egg-free commercial mayonnaise (CM) was purchased and used for comparison. Physicochemical (fat, protein, moisture, ash, carbohydrate, water activity, emulsion stability, viscosity, density and color), textural (hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness), and sensory (aspect, color, texture/firmness, flavor, taste and acceptability) attributes of all samples were investigated. The results showed that carbohydrate content decreased in all four seed cakes samples compared to the control sample, while protein and fat content increased in all seed cakes samples, with the largest increases observed in the sesame seed cake samples. It was observed that the CM sample has a carbohydrate content value close to that obtained for the M sample, while the protein content has the lowest value for the CM sample compared to all samples analyzed. The stability of the emulsion gels increased from 70.73% (control sample) to 83.64% for the sample with 2% addition sesame seed cake and to 84.09% for the 2% walnut cake added, due to the coagulation capacity of the added cakes. The type and concentration of oil seeds cake added in emulsion gels affected their textural properties such as hardness, adhesiveness, gumminess, and chewiness. The hardness and adhesiveness of low-fat mayonnaise-like emulsion gels samples decreased with the addition of oil seeds cake. However, the addition of by-products improved the sensory properties of emulsion gels. This study provided a theoretical basis for the food industry's application of oilseed cakes, especially for the development of low-fat mayonnaise.
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Affiliation(s)
- Ana Leahu
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (S.R.); (C.G.); (C.D.)
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Bibi F, Ilyas N, Saeed M, Shabir S, Shati AA, Alfaifi MY, Amesho KTT, Chowdhury S, Sayyed RZ. Innovative production of value-added products using agro-industrial wastes via solid-state fermentation. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:125197-125213. [PMID: 37482589 DOI: 10.1007/s11356-023-28765-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Accepted: 07/08/2023] [Indexed: 07/25/2023]
Abstract
The prevalence of organic solid waste worldwide has turned into a problem that requires comprehensive treatment on all fronts. The amount of agricultural waste generated by agro-based industries has more than triplet. It not only pollutes the environment but also wastes a lot of beneficial biomass resources. These wastes may be utilized as a different option/source for the manufacturing of many goods, including biogas, biofertilizers, biofuel, mushrooms and tempeh as the primary ingredients in numerous industries. Utilizing agro-industrial wastes as good raw materials may provide cost reduction and lower environmental pollution levels. Agro-industrial wastes are converted into biofuels, enzymes, vitamin supplements, antioxidants, livestock feed, antibiotics, biofertilizers and other compounds via solid-state fermentation (SSF). By definition, SSF is a method used when there is little to no free water available. As a result, it permits the use of solid materials as biotransformation substrates. Through SSF methods, a variety of microorganisms are employed to produce these worthwhile things. SSFs are therefore reviewed and discussed along with their impact on the production of value-added items. This review will provide thorough essential details information on recycling and the use of agricultural waste.
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Affiliation(s)
- Fatima Bibi
- Department of Botany, PMAS Arid Agriculture University, Rawalpindi, 46300, Pakistan
| | - Noshin Ilyas
- Department of Botany, PMAS Arid Agriculture University, Rawalpindi, 46300, Pakistan.
| | - Maimona Saeed
- Department of Botany, PMAS Arid Agriculture University, Rawalpindi, 46300, Pakistan
- Department of Botany, GC Women University, Sialkot, Pakistan
| | - Sumera Shabir
- Department of Botany, PMAS Arid Agriculture University, Rawalpindi, 46300, Pakistan
| | - Ali A Shati
- Biology Department, Faculty of Science, King Khalid University, Abha, 9004, Saudi Arabia
| | - Mohammad Y Alfaifi
- Biology Department, Faculty of Science, King Khalid University, Abha, 9004, Saudi Arabia
| | - Kassian T T Amesho
- Institute of Environmental Engineering, National Sun Yat-Sen University, Kaohsiung, 804, Taiwan
- Center for Emerging Contaminants Research, National Sun Yat-Sen University, Kaohsiung, 804, Taiwan
- Tshwane School for Business and Society, Faculty of Management of Sciences, Tshwane University of Technology, Pretoria, South Africa
- The International University of Management, Centre for Environmental Studies, Main Campus, Dorado Park Ext 1, Windhoek, Namibia
- Regent Business School, Durban, 4001, South Africa
- Destinies Biomass Energy and Farming Pty Ltd, P.O. Box 7387, Swakomund, Namibia
| | - Subrata Chowdhury
- Department of MCA, Sri Venkateswara College of Engineering and Technology, Chittoor, India
| | - Riyazali Zafarali Sayyed
- Faculty of Health and Life Sciences, INTI International University, 71800, Nilai, Negeri Sembilan, Malaysia
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Rodríguez-Blázquez S, Gómez-Mejía E, Rosales-Conrado N, León-González ME, García-Sánchez B, Miranda R. Valorization of Prunus Seed Oils: Fatty Acids Composition and Oxidative Stability. Molecules 2023; 28:7045. [PMID: 37894525 PMCID: PMC10609056 DOI: 10.3390/molecules28207045] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 10/09/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Prunus fruit seeds are one of the main types of agri-food waste generated worldwide during the processing of fruits to produce jams, juices and preserves. To valorize this by-product, the aim of this work was the nutritional analysis of peach, apricot, plum and cherry seeds using the official AOAC methods, together with the extraction and characterization of the lipid profile of seed oils using GC-FID, as well as the measurement of the antioxidant activity and oxidative stability using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging method. Chemometric tools were required for data evaluation and the obtained results indicated that the main component of seeds were oils (30-38%, w). All seed oils were rich in oleic (C18:1n9c) and linoleic (C18:2n6c) acids and presented heart-healthy lipid indexes. Oil antioxidant activity was estimated in the range IC50 = 20-35 mg·mL-1, and high oxidative stability was observed for all evaluated oils during 1-22 storage days, with the plum seed oil being the most antioxidant and stable over time. Oxidative stability was also positively correlated with oleic acid content and negatively correlated with linoleic acid content. Therefore, this research showed that the four Prunus seed oils present interesting healthy characteristics for their use and potential application in the cosmetic and nutraceutical industries.
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Affiliation(s)
- Sandra Rodríguez-Blázquez
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Complutense Avenue, 28040 Madrid, Spain; (S.R.-B.); (E.G.-M.); (N.R.-C.)
- Department of Chemical Engineering and Materials, Faculty of Chemistry, Complutense University of Madrid, Complutense Avenue, 28040 Madrid, Spain; (B.G.-S.); (R.M.)
| | - Esther Gómez-Mejía
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Complutense Avenue, 28040 Madrid, Spain; (S.R.-B.); (E.G.-M.); (N.R.-C.)
| | - Noelia Rosales-Conrado
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Complutense Avenue, 28040 Madrid, Spain; (S.R.-B.); (E.G.-M.); (N.R.-C.)
| | - María Eugenia León-González
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Complutense Avenue, 28040 Madrid, Spain; (S.R.-B.); (E.G.-M.); (N.R.-C.)
| | - Beatriz García-Sánchez
- Department of Chemical Engineering and Materials, Faculty of Chemistry, Complutense University of Madrid, Complutense Avenue, 28040 Madrid, Spain; (B.G.-S.); (R.M.)
| | - Ruben Miranda
- Department of Chemical Engineering and Materials, Faculty of Chemistry, Complutense University of Madrid, Complutense Avenue, 28040 Madrid, Spain; (B.G.-S.); (R.M.)
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Kumar H, Dhalaria R, Guleria S, Sharma R, Kumar D, Verma R, Cruz-Martins N, Dhanjal DS, Chopra C, Kaur T, Kumar V, Siddiqui SA, Manickam S, Cimler R, Kuca K. Non-edible fruit seeds: nutritional profile, clinical aspects, and enrichment in functional foods and feeds. Crit Rev Food Sci Nutr 2023:1-20. [PMID: 37811640 DOI: 10.1080/10408398.2023.2264973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/10/2023]
Abstract
Nowadays, fruits are gaining high demand due to their promising advantages on human health. Astonishingly, their by-products, that is, seeds and peels, account for 10-35% of fruit weight and are usually thrown as waste after consumption or processing. But it is neglected that fruit seeds also have functional properties and nutritional value, and thus could be utilized for dietary and therapeutic purposes, ultimately reducing the waste burden on the environment. Owing to these benefits, researchers have started to assess the nutritional value of different fruits seeds, in addition to the chemical composition in various bioactive constituents, like carotenoids (lycopene), flavonoids, proteins (bioactive peptides), vitamins, etc., that have substantial health benefits and can be used in formulating different types of food products with noteworthy functional and nutraceutical potential. The current review aims to comprehend the known information of nutritional and phytochemical profiling of non-edible fruits seeds, viz. apple, apricot, avocado, cherry, date, jamun, litchi, longan, mango, and papaya. Additionally, clinical studies conducted on these selected non-edible fruit seed extracts, their safety issues and their enrichment in food products as well as animal feed has also been discussed. This review aims to highlight the potential applications of the non-edible fruit seeds in developing new food products and also provide a viable alternative to reduce the waste disposal issue faced by agro-based industries.
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Affiliation(s)
- Harsh Kumar
- Centre of Advanced Technologies, Faculty of Science, University of Hradec Kralove, Hradec Kralove, Czech Republic
| | - Rajni Dhalaria
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, India
| | - Shivani Guleria
- Department of Biotechnology, TIFAC-Centre of Relevance and Excellence in Agro and Industrial Biotechnology (CORE), Thapar Institute of Engineering and Technology, Patiala, India
| | - Ruchi Sharma
- School of Bioengineering & Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan, India
| | - Dinesh Kumar
- School of Bioengineering & Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan, India
| | - Rachna Verma
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, India
| | - Natália Cruz-Martins
- Faculty of Medicine, University of Porto, Porto, Portugal
- Institute for Research and Innovation in Health (i3S), University of Porto, Porto, Portugal
- Institute of Research and Advanced Training in Health Sciences and Technologies (CESPU), Rua Central de Gandra, Gandra PRD, Portugal
- TOXRUN - Toxicology Research Unit, University Institute of Health Sciences, CESPU, Gandra, CRL, Portugal
| | - Daljeet Singh Dhanjal
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India
| | - Chirag Chopra
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India
| | - Talwinder Kaur
- Department of Microbiology, DAV University, Sarmastpur, Jalandhar, India
| | - Vijay Kumar
- Central Ayurveda Research Institute, Jhansi, India
| | - Shahida Anusha Siddiqui
- Campus Straubing for Biotechnology and Sustainability, Technical University of Munich, Straubing, Germany
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan, Brunei
| | - Richard Cimler
- Centre of Advanced Technologies, Faculty of Science, University of Hradec Kralove, Hradec Kralove, Czech Republic
| | - Kamil Kuca
- Andalusian Research Institute in Data Science and Computational Intelligence (DaSCI), University of Granada, Granada, Spain
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, Hradec Kralove, Czech Republic
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Hu Y, Tang S, Zhao W, Wang S, Sun C, Chen B, Zhu Y. Effects of Dried Blueberry Pomace and Pineapple Pomace on Growth Performance and Meat Quality of Broiler Chickens. Animals (Basel) 2023; 13:2198. [PMID: 37443996 DOI: 10.3390/ani13132198] [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: 05/30/2023] [Revised: 06/22/2023] [Accepted: 07/03/2023] [Indexed: 07/15/2023] Open
Abstract
The purpose of this study was to investigate the effects of dried blueberry pomace (BP) and pineapple pomace (PP) on the growth performance and meat quality of broiler chickens. A total of 240 1-day-old Ross 308 broiler chickens were randomly divided into 3 groups, with 10 replicates per treatment group and 8 birds per replicate (4 males and 4 females). The three groups were the control (CON) group, the 3% BP group, and 3% PP group. The entire trial period lasted 42 days. The results show that the average daily feed intake, average daily gain, and feed-to-gain ratio of the BP group and the PP group were not significantly different from those in the CON group (p > 0.05). Adding BP to the diet significantly reduced the proportion of liver and giblets (p < 0.05). Adding PP to the diet significantly reduced the proportion of liver, while the proportion of gizzard significantly increased (p < 0.05). The pH24h and L* of breast muscles were significantly lower in the PP group than in the CON group (p < 0.05). The water-holding capacity of the leg muscles in the BP group and the PP group was significantly lower than that in the CON group (p < 0.05). The crude protein content of breast muscle and the ether extract content of leg muscle in the BP group were significantly lower than those in the CON group (p < 0.05). In conclusion, the addition of 3% BP and PP to broiler chickens' diets had no adverse effects on growth performance or meat quality.
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Affiliation(s)
- Yaodong Hu
- College of Animal Science, Xichang University, Xichang 615000, China
| | - Shi Tang
- College of Animal Science, Xichang University, Xichang 615000, China
| | - Wei Zhao
- College of Animal Science, Xichang University, Xichang 615000, China
| | - Silu Wang
- College of Animal Science, Xichang University, Xichang 615000, China
| | - Caiyun Sun
- College of Animal Science, Xichang University, Xichang 615000, China
| | - Binlong Chen
- College of Animal Science, Xichang University, Xichang 615000, China
| | - Yuxing Zhu
- College of Animal Science, Xichang University, Xichang 615000, China
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Adiba A, Razouk R, Haddioui A, Ouaabou R, Hamdani A, Kouighat M, Hssaini L. FTIR spectroscopy-based lipochemical fingerprints involved in pomegranate response to water stress. Heliyon 2023; 9:e16687. [PMID: 37292337 PMCID: PMC10245267 DOI: 10.1016/j.heliyon.2023.e16687] [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: 11/09/2022] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 06/10/2023] Open
Abstract
Pomegranate trees are known for their ability to withstand drought conditions, but there is still much to learn about how water stress affects the lipobiochemical behavior of their seeds. This study aimed to investigate how sustained deficit irrigation (SDI-50), equivalent to 50% of crop evapotranspiration, influences pomegranate seed oil attributes such as phenols, flavonoids, and tannins content, and the seeds' lipochemical fingerprints compared to fully irrigated trees. At the full ripening stage, pomegranate seeds were analyzed for their oil content, biochemical traits, and vibrational fingerprints using infrared radiation. The results indicated that there was a significant genotypic effect coupled with applied water stress on all the investigated traits. Interestingly, an increasing trend in seed oil yield was observed under water stress conditions compared to the control, with the highest oil yield increase observed in the 'Zheri Precoce' fruit seeds. Only two cultivars did not show the same pattern, with the oil yield increase ranging from 8% to 100%. Furthermore, SDI-50 induced a substantial increase in total phenolic content, coupled with a significant genotypic effect, and resulted in an average increase of 7.5%. This increase in total phenolics also correlated with an increase in antioxidant activity across all investigated cultivars. ATR-FTIR fingerprinting revealed eleven spectral fingerprints corresponding to functional groups present in pomegranate seeds oil, with a particular pattern of significant effects of both genotypic and SDI-50 factors. These results suggest that exploiting water scarcity conditions could be a viable approach to improve the quantitative and qualitative attributes of pomegranate seed oil. While there are still several aspects to be investigated further, this study provides a basis for pomegranate processing under water shortage conditions.
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Affiliation(s)
- Atman Adiba
- National Institute of Agricultural Research, Avenue Ennasr, BP 415 Rabat Principale, 10090, Rabat, Morocco
- Laboratory of Biotechnology and Valorisation of Plant Genetic Resources, University of Sultan Moulay Slimane, BP 523, Beni Mellal, Morocco
| | - Rachid Razouk
- National Institute of Agricultural Research, Avenue Ennasr, BP 415 Rabat Principale, 10090, Rabat, Morocco
| | - Abdelmajid Haddioui
- Laboratory of Biotechnology and Valorisation of Plant Genetic Resources, University of Sultan Moulay Slimane, BP 523, Beni Mellal, Morocco
| | - Rachida Ouaabou
- Environmental Technologies, Biotechnology and Valorization of Bio-Resources Team, Abdelmalek Essaadi University, Morocco
| | - Anas Hamdani
- National Institute of Agricultural Research, Avenue Ennasr, BP 415 Rabat Principale, 10090, Rabat, Morocco
| | - Mohammed Kouighat
- National Institute of Agricultural Research, Avenue Ennasr, BP 415 Rabat Principale, 10090, Rabat, Morocco
| | - Lahcen Hssaini
- National Institute of Agricultural Research, Avenue Ennasr, BP 415 Rabat Principale, 10090, Rabat, Morocco
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11
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Aree T. How cyclodextrin encapsulation improves molecular stability of apple polyphenols phloretin, phlorizin, and ferulic acid: Atomistic insights through structural chemistry. Food Chem 2023; 409:135326. [PMID: 36610226 DOI: 10.1016/j.foodchem.2022.135326] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 12/19/2022] [Accepted: 12/24/2022] [Indexed: 12/27/2022]
Abstract
Phloretin (PRT), phlorizin (PRZ), and ferulic acid (FEA) prevalent in apples are unstable and less soluble in water, which can be improved by cyclodextrin (CD) encapsulation. This study aimed to provide atomistic insights of β-CD-PRT (1), β-CD-PRZ (2), and α-CD-FEA (3) complexes. Single-crystal X-ray diffraction (XRD) revealed that one PRZ (2) and one FEA (3) insert the aromatic B-ring and C=C-C=O(O) group respectively into the β-CD (2) and α-CD (3) cavities, whereas a half-occupied PRT (1) inserts the B-ring across the β-CD cavity. The induced-fit process yielded thermodynamically stable complexes 2 > 1 > 3, in agreement with the density functional theory (DFT)-optimized structures with the corresponding number of intermolecular OH···O H-bonds (7 > 3 > 1). Perpendicular conformations of the pharmaceutically active forms of PRT (1) and PRZ (2) are first observed crystallographically. This study confirmed the potential applications of CDs as molecular stabilizers and aqueous solubilizers for the improved bioavailability and efficient delivery of food bioactive compounds.
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Affiliation(s)
- Thammarat Aree
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
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12
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Matei PL, Deleanu I, Brezoiu AM, Chira NA, Busuioc C, Isopencu G, Cîlțea-Udrescu M, Alexandrescu E, Stoica-Guzun A. Ultrasound-Assisted Extraction of Blackberry Seed Oil: Optimization and Oil Characterization. Molecules 2023; 28:molecules28062486. [PMID: 36985462 PMCID: PMC10053259 DOI: 10.3390/molecules28062486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/05/2023] [Accepted: 03/06/2023] [Indexed: 03/11/2023] Open
Abstract
Ultrasound-assisted extraction (UAE) was applied to extract oil from blackberry (BB) seeds. The effect of UAE conditions on oil recovery and quality was investigated. Favorable experimental conditions (ultrasound intensity (UI), extraction temperature, and time) were investigated using response surface methodology (RSM). A Box–Behnken design was used to predict optimized conditions for BB seed oil extraction. These conditions were as follows: 13.77 W/cm2 UI, 45 °C extraction temperature, and 15 min extraction time. The experimental value obtained for extraction efficiency under optimal conditions was 87 ± 0.34%, in good agreement with the optimized predicted value. UAE does not affect the oil composition and confers higher antioxidant values in BB seed oil in comparison with Soxhlet extraction.
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Affiliation(s)
- Petronela L. Matei
- Department of Chemical and Biochemical Engineering, Faculty of Chemical Engineering and Biotechnologies, University “Politehnica” of Bucharest, 1-7 Polizu Street, 011061 Bucharest, Romania
| | - Iuliana Deleanu
- Department of Chemical and Biochemical Engineering, Faculty of Chemical Engineering and Biotechnologies, University “Politehnica” of Bucharest, 1-7 Polizu Street, 011061 Bucharest, Romania
| | - Ana M. Brezoiu
- Department of Chemical and Biochemical Engineering, Faculty of Chemical Engineering and Biotechnologies, University “Politehnica” of Bucharest, 1-7 Polizu Street, 011061 Bucharest, Romania
| | - Nicoleta A. Chira
- Department of Organic Chemistry “Costin Neniţescu”, Faculty of Chemical Engineering and Biotechnologies, University “Politehnica” of Bucharest, 1-7 Polizu Street, 011061 Bucharest, Romania
| | - Cristina Busuioc
- Department of Science and Engineering of Oxide Materials and Nanomaterials, Faculty of Chemical Engineering and Biotechnologies, University “Politehnica” of Bucharest, 1-7 Polizu Street, 011061 Bucharest, Romania
| | - Gabriela Isopencu
- Department of Chemical and Biochemical Engineering, Faculty of Chemical Engineering and Biotechnologies, University “Politehnica” of Bucharest, 1-7 Polizu Street, 011061 Bucharest, Romania
| | - Mihaela Cîlțea-Udrescu
- Department of Biotechnologies, Bioresources and Bioproducts for Bioeconomy, National Institute for Research and Development in Chemistry and Petrochemistry-ICECHIM, 202 Splaiul Independentei Street, 060021 Bucharest, Romania
| | - Elvira Alexandrescu
- Department of Heterogeneous Systems, National Institute for Research and Development in Chemistry and Petrochemistry-ICECHIM, 202 Splaiul Independentei Street, 060021 Bucharest, Romania
| | - Anicuta Stoica-Guzun
- Department of Chemical and Biochemical Engineering, Faculty of Chemical Engineering and Biotechnologies, University “Politehnica” of Bucharest, 1-7 Polizu Street, 011061 Bucharest, Romania
- Correspondence:
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13
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de Souza Medina T, D’Almeida CTDS, do Nascimento TP, de Abreu JP, de Souza VR, Kalili DC, Teodoro AJ, Cameron LC, Koblitz MG, Ferreira MSL. Food Service Kitchen Scraps as a Source of Bioactive Phytochemicals: Disposal Survey, Optimized Extraction, Metabolomic Screening and Chemometric Evaluation. Metabolites 2023; 13:metabo13030386. [PMID: 36984826 PMCID: PMC10057048 DOI: 10.3390/metabo13030386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 02/17/2023] [Accepted: 03/01/2023] [Indexed: 03/08/2023] Open
Abstract
Untargeted metabolomics is a powerful tool with high resolution and the capability to characterize a wide range of bioactive natural products from fruit and vegetable by-products (FVB). Thus, this approach was applied in the study to evaluate the phenolic compounds (PC) by metabolomic screening in five FVB after optimizing their extraction. The total phenolic content and antioxidant activity analyses were able to select the best extractor (SM) and ultrasonication time (US) for each FVB; methanol was used as a control. Although ultrasonication yielded a lower number of PC identifications (84 PC), the US extract was the most efficient in total ionic abundance (+21% and +29% compared to the total PC and SM extracts, respectively). Ultrasonication also increased the phenolic acid (+38%) and flavonoid classes (+19%) extracted compared to SM, while the multivariate analyses showed the control as the most dissimilar sample. FVB extracted from the same parts of the vegetable/fruit showed similarities and papaya seed presented the most atypical profile. The application of the metabolomics approach increased the knowledge of the bioactive potential of the evaluated residues and possibilities of exploring and valorizing the generated extracts.
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Affiliation(s)
- Tatiana de Souza Medina
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
| | - Carolina Thomaz dos Santos D’Almeida
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
| | - Talita Pimenta do Nascimento
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
| | - Joel Pimentel de Abreu
- Laboratory of Functional Food, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
| | - Vanessa Rosse de Souza
- Laboratory of Functional Food, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
| | - Diego Calandrini Kalili
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
| | - Anderson Junger Teodoro
- Laboratory of Functional Food, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
| | - Luiz Claudio Cameron
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
| | - Maria Gabriela Koblitz
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
- Laboratory of Biotechnology, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
| | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-250, Brazil
- Correspondence:
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14
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Sosnówka-Czajka E, Skomorucha I, Obremski K, Wojtacha P. Performance and meat quality of broiler chickens fed with the addition of dried fruit pomace. Poult Sci 2023; 102:102631. [PMID: 37004287 PMCID: PMC10091109 DOI: 10.1016/j.psj.2023.102631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 02/28/2023] [Accepted: 03/02/2023] [Indexed: 03/29/2023] Open
Abstract
The aim of the study was to evaluate the addition to feed of 3% of dried pomace from apples (AP), cherries (CH), and strawberries (ST) on the production results and meat quality of broiler chickens. Birds fed only the standard mixture for broiler chickens were the control group (CO). On d 42, a lower body weight of broiler chickens from group ST was noted compared to birds from group CO at P = 0.032. When feed conversion per 1 kg of weight gain and loss of broiler chickens was assessed, no differences between groups were shown (P ˃ 0.05). The leg muscles of AP and CH broiler chickens had less drip loss compared to the control group at P = 0.036. For other quality parameters of breast and leg muscles, no differences between groups were noted (P ˃ 0.05). It was found that the addition of dried apple and cherry pomace to the feed in the amount of 3% did not adversely affect the production results and the quality of broiler chicken meat. On the other hand, the addition to feed of dried pomace from strawberries reduced the final body weight of experimental birds. The most interesting additive turned out to be dried cherry pomace, because it improved slaughter efficiency, contributed to reducing drip loss of leg muscles, and influenced the lower level of crude fat in the breast muscles. However, further research should be carried out on the optimal concentration of CH in the diet of fattening chickens in order to achieve the most beneficial results.
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15
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Selected Seeds as Sources of Bioactive Compounds with Diverse Biological Activities. Nutrients 2022; 15:nu15010187. [PMID: 36615843 PMCID: PMC9823554 DOI: 10.3390/nu15010187] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 12/27/2022] [Accepted: 12/28/2022] [Indexed: 01/03/2023] Open
Abstract
Seeds contain a variety of phytochemicals that exhibit a wide range of biological activities. Plant-derived compounds are often investigated for their antioxidant, anti-inflammatory, immunomodulatory, hypoglycemic, anti-hypercholesterolemic, anti-hypertensive, anti-platelet, anti-apoptotic, anti-nociceptive, antibacterial, antiviral, anticancer, hepatoprotective, or neuroprotective properties. In this review, we have described the chemical content and biological activity of seeds from eight selected plant species-blackberry (Rubus fruticosus L.), black raspberry (Rubus coreanus Miq.), grape (Vitis vinifera L.), Moringa oleifera Lam., sea buckthorn (Hippophae rhamnoides L.), Gac (Momordica cochinchinensis Sprenger), hemp (Cannabis sativa L.), and sacha inchi (Plukenetia volubilis L). This review is based on studies identified in electronic databases, including PubMed, ScienceDirect, and SCOPUS. Numerous preclinical, and some clinical studies have found that extracts, fractions, oil, flour, proteins, polysaccharides, or purified chemical compounds isolated from the seeds of these plants display promising, health-promoting effects, and could be utilized in drug development, or to make nutraceuticals and functional foods. Despite that, many of these properties have been studied only in vitro, and it's unsure if their effects would be relevant in vivo as well, so there is a need for more animal studies and clinical trials that would help determine if they could be applied in disease prevention or treatment.
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16
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Dimić I, Pavlić B, Rakita S, Cvetanović Kljakić A, Zeković Z, Teslić N. Isolation of Cherry Seed Oil Using Conventional Techniques and Supercritical Fluid Extraction. Foods 2022; 12:foods12010011. [PMID: 36613227 PMCID: PMC9818375 DOI: 10.3390/foods12010011] [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: 10/31/2022] [Revised: 12/16/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022] Open
Abstract
This study aims to compare the suitability of three extraction techniques (cold pressing, Soxhlet and supercritical fluid extraction (SFE)) to isolate oil from cherry seeds. Oils were examined in terms of extraction yield, fatty acids profile, tocopherols yield and antioxidant activity. Additionally, influence of SFE parameters was evaluated using one-factor-at-a-time design with pressure (200−350 bar), temperature (40−70 °C), flow rate (0.2−0.4 kg/h) and particle size (<800 µm and >800 µm). Oil yields ranged from 2.50% to 13.02%, whereas the highest yield was achieved with SFE. Samples were rich in polyunsaturated fatty acids, regardless of the applied extraction technique. The main fatty acids were linoleic (46.32−47.29%), oleic (40.89−41.65%), palmitic (6.56−8.00%) and stearic (2.21−2.30%) acid. Total tocopherols yield was between 16.63 mg/100 g oil and 60.61 mg/100 g oil, and highest yield was achieved with SFE. Among the tocopherols, γ-tocopherol was the most abundant, followed by α-, δ- and β-tocopherol. Antioxidant activity was determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic) cation (ABTS) assays, and the results indicated that SFE extracts exhibited better or comparable antioxidant potential compared to traditional techniques. The comparison between modern and conventional extractions for oil recovery demonstrates pros and cons for the possibility of industrial application.
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Affiliation(s)
- Ivana Dimić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
- Correspondence: (B.P.); (N.T.)
| | - Slađana Rakita
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
| | | | - Zoran Zeković
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
- Correspondence: (B.P.); (N.T.)
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17
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Jackson C, Shukla V, Kolba N, Agarwal N, Padilla-Zakour OI, Tako E. Empire Apple ( Malus domestica) Juice, Pomace, and Pulp Modulate Intestinal Functionality, Morphology, and Bacterial Populations In Vivo ( Gallus gallus). Nutrients 2022; 14:nu14234955. [PMID: 36500984 PMCID: PMC9735615 DOI: 10.3390/nu14234955] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/14/2022] [Accepted: 11/18/2022] [Indexed: 11/24/2022] Open
Abstract
Approximately $20 billion of apple sales are generated annually in the United States. With an estimated 5 million tons produced yearly in the U.S. within the last decade, apple consumption is considered ubiquitous. Apples are comprised of bioactive constituents such as phytochemicals and prebiotics that may potentiate intestinal health and the gut microbiome. This study aimed to evaluate the effects of Empire apple juice, pomace, and pulp soluble extracts on intestinal functionality, morphology, and the microbiome in vivo (Gallus gallus). There were five treatment groups: non-injected (NI); 18 MΩ H2O (H2O); 6% apple juice (AJ); 6% apple pomace (APo); 6% apple pulp (APu). The eggs were treated by intra-amniotic administration of the samples on day 17 of incubation. After hatching, the blood, tissue, and cecum samples were collected for further analyses—including duodenal histomorphology, hepatic and duodenal mRNA expression, and cecal bacterial populations. Crypt depth was significantly (p < 0.5) shortest in AJ when compared to APo and APu. APo and APu soluble extracts significantly improved villi surface area compared to NI and H2O control groups. The highest count of Paneth cells per crypt was observed in APo as compared to all groups. In addition, the expression of brush border membrane micronutrient metabolism and functional proteins varied between treatments. Lastly, Lactobacillus cecal microbial populations increased significantly in the AJ group, while AJ, APu, and APu increased the abundance of Clostridium (p < 0.5). Ultimately, these results indicate the potential of Empire apple pomace to improve host intestinal health and the gut microbiome.
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Affiliation(s)
| | | | | | | | | | - Elad Tako
- Correspondence: ; Tel.: +1-607-255-0884
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18
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Junaid PM, Dar AH, Dash KK, Ghosh T, Shams R, Khan SA, Singh A, Pandey VK, Nayik GA, Bhagya Raj GVS. Advances in seed oil extraction using ultrasound assisted technology: A comprehensive review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Pir Mohmmad Junaid
- Department of Post‐Harvest Engineering and Technology Faculty of Agricultural Sciences, A.M.U Aligarh Uttar Pradesh India
| | - Aamir Hussain Dar
- Department of Food Technology Islamic University of Science and Technology Pulwama Jammu & Kashmir India
| | - Kshirod Kumar Dash
- Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology Narayanpur, Malda West Bengal India
| | - Tabli Ghosh
- Department of Food Engineering and Technology Tezpur University Tezpur Assam India
| | - Rafeeya Shams
- Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab India
| | - Shafat Ahmad Khan
- Department of Food Technology Islamic University of Science and Technology Pulwama Jammu & Kashmir India
| | - Anurag Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonipat Haryana India
| | - Vinay Kumar Pandey
- Department of Bioengineering Integral University Lucknow Uttar Pradesh India
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology Government Degree College Shopian Jammu & Kashmir India
| | - Gurajala Venkata Siva Bhagya Raj
- Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology Narayanpur, Malda West Bengal India
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19
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Kumar M, Barbhai MD, Hasan M, Dhumal S, Singh S, Pandiselvam R, Rais N, Natta S, Senapathy M, Sinha N, Amarowicz R. Onion (
Allium cepa
L.) peel: A review on the extraction of bioactive compounds, its antioxidant potential, and its application as a functional food ingredient. J Food Sci 2022; 87:4289-4311. [DOI: 10.1111/1750-3841.16297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Revised: 07/25/2022] [Accepted: 07/31/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Manoj Kumar
- Chemical and Biochemical Processing Division ICAR—Central Institute for Research on Cotton Technology Mumbai India
| | - Mrunal D Barbhai
- Chemical and Biochemical Processing Division ICAR—Central Institute for Research on Cotton Technology Mumbai India
| | - Muzaffar Hasan
- Agro Produce Processing Division ICAR—Central Institute of Agricultural Engineering Bhopal India
| | - Sangram Dhumal
- Division of Horticulture RCSM College of Agriculture Kolhapur India
| | - Surinder Singh
- Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology Punjab University Chandigarh India
| | - Ravi Pandiselvam
- Division of Physiology, Biochemistry and Post‐Harvest Technology ICAR—Central Plantation Crops Research Institute (CPCRI) Kasaragod Kerala India
| | - Nadeem Rais
- Department of Pharmacy Bhagwant University Ajmer India
| | - Suman Natta
- ICAR—National Research Centre for Orchids Pakyong India
| | - Marisennayya Senapathy
- Department of Rural Development and Agricultural Extension College of Agriculture, Wolaita Sodo University Wolaita Sodo Ethiopia
| | - Neha Sinha
- Department of Horticulture Fruit and Fruit Technology Bihar Agriculture University Bhagalpur Bihar India
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research Polish Academy of Sciences Olsztyn Poland
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20
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Selectivity Tuning by Natural Deep Eutectic Solvents (NADESs) for Extraction of Bioactive Compounds from Cytinus hypocistis—Studies of Antioxidative, Enzyme-Inhibitive Properties and LC-MS Profiles. Molecules 2022; 27:molecules27185788. [PMID: 36144535 PMCID: PMC9502194 DOI: 10.3390/molecules27185788] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 09/02/2022] [Accepted: 09/04/2022] [Indexed: 11/16/2022] Open
Abstract
In the present study, the extracts of Cytinus hypocistis (L.) L using both traditional solvents (hexane, ethyl acetate, dichloromethane, ethanol, ethanol/water, and water) and natural deep eutectic solvents (NADESs) were investigated in terms of their total polyphenolic contents and antioxidant and enzyme-inhibitive properties. The extracts were found to possess total phenolic and total flavonoid contents in the ranges of 26.47–186.13 mg GAE/g and 0.68–12.55 mg RE/g, respectively. Higher total phenolic contents were obtained for NADES extracts. Compositional differences were reported in relation to antioxidant potential studied by several assays (DPPH: 70.19–939.35 mg TE/g, ABTS: 172.56–4026.50 mg TE/g; CUPRAC: 97.41–1730.38 mg TE/g, FRAP: 84.11–1534.85 mg TE/g). Application of NADESs (choline chloride—urea 1:2, a so-called Reline) allowed one to obtain the highest number of extracts having antioxidant potential in the radical scavenging and reducing assays. NADES-B (protonated by HCl L-proline-xylitol 5:1) was the only extractant from the studied solvents that isolated a specific fraction without chelating activity. Reline extract exhibited the highest acetylcholinesterase inhibition compared to NADES-B and NADES-C (protonated by H2SO4 L-proline-xylitol 5:1) extracts, which showed no inhibition. The NADES extracts were observed to have higher tyrosinase inhibitory properties compared to extracts obtained by traditional organic solvents. Furthermore, the NADES extracts were relatively better inhibitors of the diabetic enzymes. These findings provided an interesting comparison in terms of total polyphenolic content yields, antioxidant and enzyme inhibitory properties (cholinesterase, amylase, glucosidase, and tyrosinase) between traditional solvent extracts and NADES extracts, used as an alternative. While the organic solvents showed better antioxidant activity, the NADES extracts were found to have some other improved properties, such as higher total phenolic content and enzyme-inhibiting properties, suggesting functional prospects for their use in phytonutrient extraction and fractionation. The obtained results could also be used to give a broad overview of the different biological potentials of C. hypocistis.
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21
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Machado M, Costa EM, Silva S, Rodriguez-Alcalá LM, Gomes AM, Pintado M. Pomegranate Oil’s Potential as an Anti-Obesity Ingredient. Molecules 2022; 27:molecules27154958. [PMID: 35956908 PMCID: PMC9370579 DOI: 10.3390/molecules27154958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 07/28/2022] [Accepted: 07/31/2022] [Indexed: 11/16/2022] Open
Abstract
In recent years, pomegranate oil has obtained more attention due to its content of conjugated linolenic acids and possible application in the prevention of many diseases. The purpose of this work was to evaluate the potential ability of pomegranate oil to modulate obesity-related metabolism and immune response using in vitro models. In this regard, pomegranate oil was characterized in terms of fatty acids profile, tocopherols and phytosterols, and antioxidant capacity. After evaluation of the safety profile, pomegranate oil’s capacity to modulate obesity-related metabolism was evaluated through adipolysis and adipokines secretion quantification in 3T3-L1 differentiated adipocytes and hepatic lipid accumulation assay in Hep G2 hepatocytes. The immunomodulatory activity was evaluated in Caco-2 cells by quantification of pro-inflammatory cytokines IL-6, IL-8, and TNF-α. This oil showed high antioxidant capacity and was mainly composed of conjugated fatty acid, namely punicic acid. Its chemical composition was responsible for its capacity to reduce the lipid accumulation in Hep G2 cells and 3T3-L1 differentiated adipocytes. In short, pomegranate oil shows great potential for the development of functional foods and nutraceuticals targeting obesity.
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22
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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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23
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A Circularity Evaluation of New Feed Categories in The Netherlands—Squaring the Circle: A Review. SUSTAINABILITY 2022. [DOI: 10.3390/su14042352] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The concept of circularity is currently proposed to address key sustainability issues affecting and affected by livestock production. Through a desk study, this paper evaluates some feed sources that are being developed in The Netherlands as an alternative to current feeds, namely food waste; seaweed; and localized production and alternative plant-based feed sources. These feed categories are evaluated according to four circularity criteria. The first two criteria concern standard circularity principles aimed at both stopping and preventing environmental damage as well as a focus on natural resources use efficiency: (1) safeguard the health of ecosystems and (2) avoid the production of unnecessary products and use/recycle biomass effectively, as well as evaluating possible food–feed competition. In addition, two ‘people’ and ‘animal’ centred principles have been integrated: (3) fairness and accessibility and (4) animal health and wellbeing. The article concludes that people and animal centred principles are key to thinking of, developing, implementing, and evaluating circularity initiatives. Moreover, the article suggests that categories such as the local production of soya (approx. 132 ha) or seaweed (approx. 10–15 ha) are as yet irrelevant regarding production volumes within the Dutch context. However, some feed sources such as seaweed, insects, livestock leftovers produced at farms and abattoirs, and food waste might strengthen the transition towards more circular and sustainable practices.
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24
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Kaur S, Dhurve P, Arora VK. Statistical approach to investigate the effect of vibro‐fluidized bed drying on bioactive compounds of muskmelon (
Cucumis melo
) seeds. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16331] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Samandeep Kaur
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Priyanka Dhurve
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Vinkel Kumar Arora
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
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The Impact of Torrefaction Temperature on the Physical-Chemical Properties of Residual Exotic Fruit (Avocado, Mango, Lychee) Seeds. ENERGIES 2022. [DOI: 10.3390/en15020612] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
A large portion of food loss and waste (FSL) is comprised of seeds and stones. Exotic fruits such as mangoes, lychees and avocados, in which the seeds account for a significant part of the weight and volume of the entire product, are most affected by this problem. The seeds contain a large quantity of polyphenols and essential nutrients, which makes them a good material for extraction. However, conventional extraction techniques are considered time-consuming, and therefore significantly limit their use on an industrial scale. An alternative method of managing the seeds may be their energy utilization. In this study, torrefaction was proposed as a method for the valorization of exotic fruit seeds (mango, lychee, avocado). Thus, the influence of torrefaction temperature (200–300 °C) on the physical-chemical properties of substrates was investigated. The obtained results revealed that, in relation to the unprocessed raw materials, the torreficates are characterized by improved hydrophobic properties (all materials are classified as extremely hydrophobic), higher heating value (at 300 °C the values increased from 17,789 to 24,842 kJ∙kg−1 for mango, from 18,582 to 26,513 kJ∙kg−1 for avocado, and from 18,584 to 25,241 kJ∙kg−1 for lychee), higher fixed carbon content (which changed from 7.87–15.38% to 20.74–32.47%), and significant mass loss, by 50–60%. However, as a side effect of thermal treatment, an increase in ash content (approx. 2–3 times but still less than in coal) was observed. Therefore, the torreficates may be competitive with coal. The possibility of using residues from the food processing sector as a substrate for energy purposes is important from the point of view of environment protection and is a part of the functioning of the circular economy.
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Plants, Algae, Cyanobacteria and Fungi in Diet of Vegan and Vegetarian Sportsmen-a Systematic Review. CENTRAL EUROPEAN JOURNAL OF SPORT SCIENCES AND MEDICINE 2022. [DOI: 10.18276/cej.2022.1-03] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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GRIGIO ML, MOURA EA, CARVALHO GF, ZANCHETTA JJ, CHAGAS PC, CHAGAS EA, DURIGAN MFB. Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.03421] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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28
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Kim S, Ishizawa H, Inoue D, Toyama T, Yu J, Mori K, Ike M, Lee T. Microalgal transformation of food processing byproducts into functional food ingredients. BIORESOURCE TECHNOLOGY 2022; 344:126324. [PMID: 34785335 DOI: 10.1016/j.biortech.2021.126324] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 11/06/2021] [Accepted: 11/09/2021] [Indexed: 06/13/2023]
Abstract
Large amounts of food processing byproducts (FPBs) are generated from food manufacturing industries, the second-largest portion of food waste generation. FPBs may require additional cost for post-treatment otherwise cause environmental contamination. Valorization of FPBs into food ingredients by microalgae cultivation can save a high cost for organic carbon sources and nutrients from medium cost. This study reviews FPBs generation categorized by industry and traditional disposal. In contrast with the low-value production, FPBs utilization as the nutrient-abundant medium for microalgae can lead to high-value production. Due to the complex composition in FPBs, various pretreatment methods have been applied to extract the desired compounds and medium preparation. Using the FPB-based medium resulted in cost reduction and a productivity enhancement in previous literature. Although there are still challenges to overcome to achieve economic viability and environmental sustainability, the microalgal transformation of FPBs is attractive for functional food ingredients production.
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Affiliation(s)
- Sunah Kim
- Department of Civil and Environmental Engineering, Pusan National University, Busan 46241, Republic of Korea
| | - Hidehiro Ishizawa
- Research Institute of Green Science and Technology, Shizuoka University, 3-5-1 Johoku, Naka-ku, Hamamatsu, Shizuoka 432-8561, Japan
| | - Daisuke Inoue
- Division of Sustainable Energy and Environmental Engineering, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Tadashi Toyama
- Graduate Faculty of Interdisciplinary Research, University of Yamanashi, 4-3-11 Takeda, Kofu, Yamanashi 400-8511, Japan
| | - Jaecheul Yu
- Department of Civil and Environmental Engineering, Pusan National University, Busan 46241, Republic of Korea
| | - Kazuhiro Mori
- Graduate Faculty of Interdisciplinary Research, University of Yamanashi, 4-3-11 Takeda, Kofu, Yamanashi 400-8511, Japan
| | - Michihiko Ike
- Division of Sustainable Energy and Environmental Engineering, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Taeho Lee
- Department of Civil and Environmental Engineering, Pusan National University, Busan 46241, Republic of Korea.
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29
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Azman EM, Nor NDM, Charalampopoulos D, Chatzifragkou A. Effect of acidified water on phenolic profile and antioxidant activity of dried blackcurrant (Ribes nigrum L.) pomace extracts. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112733] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Gupta J, Kumari M, Mishra A, Akram M, Thakur IS. Agro-forestry waste management- A review. CHEMOSPHERE 2022; 287:132321. [PMID: 34563778 DOI: 10.1016/j.chemosphere.2021.132321] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 09/09/2021] [Accepted: 09/19/2021] [Indexed: 06/13/2023]
Abstract
Agroforestry, an integration of farming system with woody perennials leads to the generation of potential agroforestry residues. The conventional treatment of agroforestry waste includes landfilling, thermal management, and decomposition which is accompanied with their own share of disadvantages. The ample amount of residues and products needs effective management to reap the economic and environmental benefits. The channel of waste collection, transportation, and recycle or valorization into products like biofuel, fertilizers, biochar, industrial chemicals is essential to maintain a circular sustainable bioeconomy. Global market value of biowaste to bioenergy (BtB) technology is roughly US $25.32 billion and is projected to enhance to US $40 billion by 2023. Employment of an appropriate pretreatment technology such as fermentation, hydrolysis, gasification etc. is going to elevate the degree of valorization along with surpassing the mobilization barrier. The sustainability assessment of the management process can be achieved with multiple models including technoeconomic analysis, life cycle assessment and multi criteria approach which are dependent on both hard and soft indices. Additionally, the loopholes of the agroforestry sectors would be managed by the introduction of appropriate policies which are undertaken globally by the Orlando and Lugo declarations, food and agriculture organization, Millennium Development Goals, Global Research Alliance and Guidelines for Sustainable Agriculture and Rural Development. The present review envisaged the agroforestry waste management strategy and its sustainability assessment primarily based upon Social, Economic and Environmental parameters without tormenting the future generations.
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Affiliation(s)
- Juhi Gupta
- School of Environmental Sciences, Jawaharlal Nehru University, New Delhi, 110067, India.
| | - Moni Kumari
- Department of Botany, Gaya College, Gaya, 823001, Bihar, India.
| | - Arti Mishra
- Amity Institute of Microbial Technology, Amity University, Uttar Pradesh, Sector-125, Noida, 201303, India.
| | - Mohd Akram
- Amity Institute of Environmental Sciences (AIES), AUUP, Noida, India.
| | - Indu Shekhar Thakur
- School of Environmental Sciences, Jawaharlal Nehru University, New Delhi, 110067, India.
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31
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Newly marketed seed oils. What we can learn from the current status of authentication of edible oils. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108349] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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32
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Castangia I, Manca ML, Allaw M, Hellström J, Granato D, Manconi M. Jabuticaba ( Myrciaria jaboticaba) Peel as a Sustainable Source of Anthocyanins and Ellagitannins Delivered by Phospholipid Vesicles for Alleviating Oxidative Stress in Human Keratinocytes. Molecules 2021; 26:molecules26216697. [PMID: 34771107 PMCID: PMC8587422 DOI: 10.3390/molecules26216697] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 10/31/2021] [Accepted: 11/02/2021] [Indexed: 11/17/2022] Open
Abstract
The Brazilian berry scientifically known as jabuticaba is a fruit covered by a dark purple peel that is still rich in bioactives, especially polyphenols. Considering that, this work was aimed at obtaining an extract from the peel of jabuticaba fruits, identifying its main components, loading it in phospholipid vesicles specifically tailored for skin delivery and evaluating their biological efficacy. The extract was obtained by pressurized hot water extraction (PHWE), which is considered an easy and low dissipative method, and it was rich in polyphenolic compounds, especially flavonoids (ortho-diphenols and condensed tannins), anthocyanins (cyanidin 3-O-glucoside and delphinidin 3-O-glucoside) and gallic acid, which were responsible for the high antioxidant activity detected using different colorimetric methods (DPPH, FRAP, CUPRAC and metal chelation). To improve the stability and extract effectiveness, it was incorporated into ultradeformable phospholipid vesicles (transfersomes) that were modified by adding two different polymers (hydroxyethyl cellulose and sodium hyaluronate), thus obtaining HEcellulose-transfersomes and hyaluronan-transfersomes. Transfersomes without polymers were the smallest, as the addition of the polymer led to the formation of larger vesicles that were more stable in storage. The incorporation of the extract in the vesicles promoted their beneficial activities as they were capable, to a greater extent than the solution used as reference, of counteracting the toxic effect of hydrogen peroxide and even of speeding up the healing of a wound performed in a cell monolayer, especially when vesicles were enriched with polymers. Given that, polymer enriched vesicles may represent a good strategy to produce cosmetical and cosmeceutical products with beneficial properties for skin.
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Affiliation(s)
- Ines Castangia
- Department of Scienze della Vita e dell’Ambiente, University of Cagliari, 09124 Cagliari, Italy; (I.C.); (M.A.); (M.M.)
| | - Maria Letizia Manca
- Department of Scienze della Vita e dell’Ambiente, University of Cagliari, 09124 Cagliari, Italy; (I.C.); (M.A.); (M.M.)
- Correspondence: (M.L.M.); (D.G.)
| | - Mohamad Allaw
- Department of Scienze della Vita e dell’Ambiente, University of Cagliari, 09124 Cagliari, Italy; (I.C.); (M.A.); (M.M.)
| | - Jarkko Hellström
- Food Processing and Quality, Natural Resources Institute Finland (Luke), FI-31600 Jokioinen, Finland;
| | - Daniel Granato
- Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, V94 T9PX Limerick, Ireland
- Correspondence: (M.L.M.); (D.G.)
| | - Maria Manconi
- Department of Scienze della Vita e dell’Ambiente, University of Cagliari, 09124 Cagliari, Italy; (I.C.); (M.A.); (M.M.)
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Bioactive Compounds from Agricultural Residues, Their Obtaining Techniques, and the Antimicrobial Effect as Postharvest Additives. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:9936722. [PMID: 34568485 PMCID: PMC8463193 DOI: 10.1155/2021/9936722] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 08/25/2021] [Accepted: 09/02/2021] [Indexed: 11/18/2022]
Abstract
Agricultural vegetable products always seek to meet the growing demands of the population; however, today, there are great losses in supply chains and in the sales stage. Looking for a longer shelf life of fruits and vegetables, postharvest technologies have been developed that allow an adequate transfer from the field to the point of sale and a longer shelf life. One of the most attractive methods to improve quality and nutritional content and extend shelf life of fruits and vegetables is the incorporation of bioactive compounds with postharvest technologies. These compounds are substances that can prevent food spoilage and the proliferation of harmful microorganisms and, in some cases, act as a dietary supplement or provide health benefits. This review presents an updated overview of the knowledge about bioactive compounds derived from plant residues, the techniques most used for obtaining them, their incorporation in edible films and coatings, and the methods of microbial inhibition.
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34
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Comprehensive characterization of Chaenomeles seeds as a potential source of nutritional and biologically active compounds. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104065] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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35
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Circular Economy for a Sustainable Agri-Food Supply Chain: A Review for Current Trends and Future Pathways. SUSTAINABILITY 2021. [DOI: 10.3390/su13169294] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The current agri-food supply chain is affected by different problems such as food loss and waste generation along the supply chain, and the circular economy offers a possibility to enhance and optimize the production and consumption to seek to a sustainable paradigm. The circular economy can be a winning approach to intervene and moderate the impacts generated in the agri-food sector, proposing actions and solutions to readmit wastes and by-products in the productive chain. The aim of this work was to perform a literature review coupled with a bibliometric analysis, using VOSviewer software, on the circular economy model in the agri-food sector, with particular relevance to the reuse and valorisation of wastes and by-products. Results showed that the topic is of particular relevance in the scientific community, and the concept is continuously evolving. Europe plays a leading role in the research, thanks to the involvement of the Member States, policy makers and stakeholders. Nevertheless, some aspects such as the development of a new economic circular model and some limitations of the current policies deserve further investigation.
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36
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Mazurek B, Ryszko U, Kostrzewa D, Chmiel M, Kondracka M. Brief characteristics of oxidative stability, fatty acids and metal content in selected berry seed extracts obtained by the SFE technique and used as potential source of nutrients. Food Chem 2021; 367:130752. [PMID: 34384988 DOI: 10.1016/j.foodchem.2021.130752] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 07/29/2021] [Accepted: 07/30/2021] [Indexed: 11/27/2022]
Abstract
Berry seeds are rich source of high quality oil containing valuable compounds such as polyunsaturated fatty acids and therefore, have been gaining increasing significance as potential source of nutrients for food, cosmetic or pharmaceutical industry. Supercritical carbon dioxide extraction of seeds was performed, for which oxidative stability analyzes and determinations of fatty acids, selected microelements and toxic metals were carried out. An attempt was made to evaluate unclassified scCO2 oil extracts from berry seeds, taking into account the lack of legislative documents specifying the required contents of metals and biologically active ingredients. The obtained extracts are products with the consistency of liquid oil. The total fatty acid content range from 59% to 98%, with unsaturated fatty acids predominating and very good n-3/n-6 fatty acids ratio. The analyzed samples were taken systematically from one extraction sequence also determining the acid and the peroxide values in subsequent fractions.
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Affiliation(s)
- Barbara Mazurek
- Łukasiewicz Research Network - New Chemical Syntheses Institute, Aleja Tysiąclecia Państwa Polskiego13a, 24-110 Puławy, Poland.
| | - Urszula Ryszko
- Łukasiewicz Research Network - New Chemical Syntheses Institute, Aleja Tysiąclecia Państwa Polskiego13a, 24-110 Puławy, Poland
| | - Dorota Kostrzewa
- Łukasiewicz Research Network - New Chemical Syntheses Institute, Aleja Tysiąclecia Państwa Polskiego13a, 24-110 Puławy, Poland
| | - Mariusz Chmiel
- Łukasiewicz Research Network - New Chemical Syntheses Institute, Aleja Tysiąclecia Państwa Polskiego13a, 24-110 Puławy, Poland
| | - Małgorzata Kondracka
- Łukasiewicz Research Network - New Chemical Syntheses Institute, Aleja Tysiąclecia Państwa Polskiego13a, 24-110 Puławy, Poland
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37
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Baseggio AM, Kido LA, Viganó J, Carneiro MJ, Lamas CDA, Martínez J, Sawaya ACHF, Cagnon VHA, Maróstica Júnior MR. Systemic antioxidant and anti-inflammatory effects of yellow passion fruit bagasse extract during prostate cancer progression. J Food Biochem 2021; 46:e13885. [PMID: 34338308 DOI: 10.1111/jfbc.13885] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 06/20/2021] [Accepted: 07/16/2021] [Indexed: 01/12/2023]
Abstract
We evaluated the impact of yellow passion fruit (Passiflora edulis sp.) bagasse extract (PFBE) administration in systemic oxidative and inflammatory parameters in vivo, considering prostate cancer progression in transgenic mice (TRAMP). Piceatannol, scirpusin-B, dicaffeoylquinic acid, citric acid, and (+)-catechin were identified in PFBE, and the extract showed high in vitro antioxidant capacity. Some alterations in systemic parameters were verified during prostate cancer progression, as the increase in ALT and MDA levels, and SOD and GPx activities in the plasma. In the liver, higher MDA, TNF-α, and NF-κB levels, and GR and GPx activities were verified. Compared to their respective controls, the short- and long-term PFBE administration reduced MDA levels in the liver and plasma. The long-term treatment increased the catalase activity in the plasma, while the short-term treatment increased the hepatic SOD and catalase activities. Still, a reduction in hepatic TNF-α and NF-κB levels was verified after long-term treatment. PRACTICAL APPLICATIONS: Prostate cancer progression is associated with changes in systemic redox status and inflammation markers. Moreover, the intake of polyphenols with antioxidant properties, besides delaying prostate carcinogenesis, may improve the systemic antioxidant defenses and inflammatory response. In vitro studies pointed to a promising antioxidant and anti-inflammatory potential of yellow passion fruit bagasse. However, in vivo studies are scarce. Our results provided information about in vivo impacts of PFBE oral consumption on antioxidant defense and inflammation, indicating its potential as an adjuvant during the initial steps of prostate cancer.
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Affiliation(s)
- Andressa Mara Baseggio
- Faculty of Food Engineering, Department of Food and Nutrition, University of Campinas (UNICAMP), Campinas, Brazil
| | - Larissa Akemi Kido
- Faculty of Food Engineering, Department of Food and Nutrition, University of Campinas (UNICAMP), Campinas, Brazil.,Institute of Biology, Department of Structural and Functional Biology, University of Campinas (UNICAMP), Campinas, Brazil
| | - Juliane Viganó
- Faculty of Food Engineering, Department of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
| | - Mara Junqueira Carneiro
- Institute of Biology, Department of Plant Biology, University of Campinas (UNICAMP), Campinas, Brazil
| | - Celina de Almeida Lamas
- Institute of Biology, Department of Structural and Functional Biology, University of Campinas (UNICAMP), Campinas, Brazil
| | - Julian Martínez
- Faculty of Food Engineering, Department of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
| | | | - Valéria Helena Alves Cagnon
- Institute of Biology, Department of Structural and Functional Biology, University of Campinas (UNICAMP), Campinas, Brazil
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38
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Supercritical Fluid Extraction Kinetics of Cherry Seed Oil: Kinetics Modeling and ANN Optimization. Foods 2021; 10:foods10071513. [PMID: 34209239 PMCID: PMC8307763 DOI: 10.3390/foods10071513] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 06/22/2021] [Accepted: 06/28/2021] [Indexed: 01/24/2023] Open
Abstract
This study was primarily focused on the supercritical fluid extraction (SFE) of cherry seed oil and the optimization of the process using sequential extraction kinetics modeling and artificial neural networks (ANN). The SFE study was organized according to Box-Behnken design of experiment, with additional runs. Pressure, temperature and flow rate were chosen as independent variables. Five well known empirical kinetic models and three mass-transfer kinetics models based on the Sovová’s solution of SFE equations were successfully applied for kinetics modeling. The developed mass-transfer models exhibited better fit of experimental data, according to the calculated statistical tests (R2, SSE and AARD). The initial slope of the SFE curve was evaluated as an output variable in the ANN optimization. The obtained results suggested that it is advisable to lead SFE process at an increased pressure and CO2 flow rate with lower temperature and particle size values to reach a maximal initial slope.
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Leow SS, Fairus S, Sambanthamurthi R. Water-soluble palm fruit extract: composition, biological properties, and molecular mechanisms for health and non-health applications. Crit Rev Food Sci Nutr 2021; 62:9076-9092. [PMID: 34156318 DOI: 10.1080/10408398.2021.1939648] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The oil palm (Elaeis guineensis) fruit is a source of vegetable oil and various phytonutrients. Phytochemical compounds present in palm oil include tocotrienols, carotenoids, phytosterols, squalene, coenzyme Q10, and phospholipids. Being a fruit, the oil palm is also a rich source of water-soluble phytonutrients, including phenolic compounds. Extraction of phytonutrients from the oil palm vegetation liquor of palm oil milling results in a phenolic acid-rich fraction termed Water-Soluble Palm Fruit Extract (WSPFE). Pre-clinical in vitro, ex vivo, and in vivo studies carried out using various biological models have shown that WSPFE has beneficial bioactive properties, while clinical studies in healthy volunteers showed that it is safe for human consumption and confers antioxidant and anti-inflammatory effects. The composition, biological properties, and relevant molecular mechanisms of WSPFE discovered thus far are discussed in the present review, with a view to offer future research perspectives on WSPFE for health and non-health applications.
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Affiliation(s)
- Soon-Sen Leow
- Malaysian Palm Oil Board, Kajang, Selangor, Malaysia
| | - Syed Fairus
- Malaysian Palm Oil Board, Kajang, Selangor, Malaysia
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40
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do Carmo MAV, Fidelis M, de Oliveira PF, Feitoza LQ, Marques MJ, Ferreira EB, Oh WY, Shahidi F, Hellström J, Almeida LA, Novaes RD, Granato D, Azevedo L. Ellagitannins from jabuticaba (Myrciaria jaboticaba) seeds attenuated inflammation, oxidative stress, aberrant crypt foci, and modulated gut microbiota in rats with 1,2 dimethyl hydrazine-induced colon carcinogenesis. Food Chem Toxicol 2021; 154:112287. [PMID: 34058233 DOI: 10.1016/j.fct.2021.112287] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 05/04/2021] [Accepted: 05/17/2021] [Indexed: 12/13/2022]
Abstract
Since dietary factors are thought to be responsible for high colon cancer risk, we investigated the chemopreventive effect of jabuticaba seed extract (LJE) by administering yogurt with or without LJE against 1,2 dimethyl hydrazine (DMH)-induced colon carcinogenesis in rats. Results showed that LJE contained a total phenolic content of 57.16 g/100 g of seed extract in which 7.67 and 10.09 g/100 g represented total flavonoids and ellagitannins, respectively. LJE protected DNA and human LDL against induced in vitro oxidation, which was associated with the ellagitannin content and with the free-radical scavenging and reducing capacities. LJE alone had a non-clastogenicity/aneugenicity property, but in combination with cisplatin, it enhanced the chromosome aberrations in cancer cells. In colon cancer-induced rats, yogurt with or without LJE caused a reduction in pro-inflammatory parameters, decreased the RNA expression of antiapoptotic cytokines and increased the expression of proapoptotic cytokines. Moreover, LJE attenuated colon cancer initiation and progression by decreasing aberrant crypt foci and LJE recovered the gut microbiome. Together, this evidence suggests that LJE provides chemopreventive protection against colon cancer development by reducing inflammation and increasing proapoptotic pathways.
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Affiliation(s)
| | - Marina Fidelis
- Food Processing and Quality, Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), Latokartanonkaari 9, 00790, Helsinki, Finland
| | | | - Lais Quellen Feitoza
- Faculty of Nutrition, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil
| | - Marcos José Marques
- Institute of Biomedical Sciences, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil
| | - Eric Batista Ferreira
- Institute of Exact Sciences, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil
| | - Won Young Oh
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada
| | - Jarkko Hellström
- Food Processing and Quality, Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), Latokartanonkaari 9, 00790, Helsinki, Finland
| | - Leonardo Augusto Almeida
- Department of Microbiology and Immunology, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil
| | - Rômulo Dias Novaes
- Institute of Biomedical Sciences, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil
| | - Daniel Granato
- Food Processing and Quality, Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), Latokartanonkaari 9, 00790, Helsinki, Finland.
| | - Luciana Azevedo
- Faculty of Nutrition, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil
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Tribological Performance of Composites Reinforced with the Agricultural, Industrial and Post-Consumer Wastes: A Review. MATERIALS 2021; 14:ma14081863. [PMID: 33918606 PMCID: PMC8068988 DOI: 10.3390/ma14081863] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 04/02/2021] [Accepted: 04/05/2021] [Indexed: 12/20/2022]
Abstract
Waste management is still one of the leading global challenges in the 21st century. From the European Union’s point of view, the Waste Framework Directive obliges businesses and households to recycle at least 55% of their municipal waste by 2025 and to reach 65% in 2035. Hence there is a great need to seek new solutions for the reuse of various waste materials. One of the most widely used wastes is their utilization as fillers or reinforcements in the metal- or polymer-based composites. The reuse of wastes for the production of tribological materials gives not only environmental benefits related to the transformation of waste into raw materials but also may improve the mechanical and tribological properties of such materials. Moreover, the use of waste reduces the production costs resulting from the lower price of filler materials and longer service life of developed products. The purpose of the current review is, therefore, aimed at the evaluation of the reuse of agricultural, industrial and postconsumer wastes as reinforcements in the composites used for tribological applications. The tribological performance (wear rate, coefficient of friction) of both monolithic and hybrid composites reinforced with waste materials was a particular subject of interest in this review.
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Sharma P, Gaur VK, Sirohi R, Varjani S, Hyoun Kim S, Wong JWC. Sustainable processing of food waste for production of bio-based products for circular bioeconomy. BIORESOURCE TECHNOLOGY 2021; 325:124684. [PMID: 33493748 DOI: 10.1016/j.biortech.2021.124684] [Citation(s) in RCA: 80] [Impact Index Per Article: 26.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 01/02/2021] [Accepted: 01/04/2021] [Indexed: 05/05/2023]
Abstract
Sustainable development of circular bioeconomy concept is only possible upon adopting potential advanced technologies for food waste valorization. This approach can simultaneously answer resources and environmental challenges incurred due to capital loss and greenhouse gases accumulation. Food waste valorization opens new horizons of economical growth, bringing waste as an opportunity feedstock for bio processes to synthesize biobased products from biological source in a circular loop. Advanced technologies like Ultrasound assisted extraction, Microwave assisted extraction, bioreactors, enzyme immobilization assisted extraction and their combination mitigates the global concern caused due to mismanagement of food waste. Food waste decomposition to sub-zero level using advanced techniques fabricates food waste into bio-based products like bioactive compounds (antioxidants, pigments, polysaccharides, polyphenols, etc.); biofuels (biodiesel, biomethane, biohydrogen); and bioplastics. This review abridges merits and demerits of various advanced techniques extended for food waste valorization and contribution of food waste in revenue generation as value added products.
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Affiliation(s)
- Poonam Sharma
- Department of Bioengineering, Integral University, Lucknow, India
| | - Vivek K Gaur
- Environmental Biotechnology Division, Environmental Toxicology Group, CSIR-Indian Institute of Toxicology Research, Lucknow, India; Amity Institute of Biotechnology, Amity University Uttar Pradesh, Lucknow Campus, Lucknow, India
| | - Ranjna Sirohi
- Department of Postharvest Process and Food Engineering, GB Pant University of Agriculture and Technology, Pantnagar, India
| | - Sunita Varjani
- Gujarat Pollution Control Board, Gandhinagar, Gujarat 382 010, India.
| | - Sang Hyoun Kim
- Department of Chemical and Environmental Engineering, Yonsei University, Seoul, South Korea
| | - Jonathan W C Wong
- Institute of Bioresource and Agriculture, Hong Kong Baptist University, Hong Kong
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Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds. Foods 2021; 10:foods10040707. [PMID: 33810435 PMCID: PMC8066995 DOI: 10.3390/foods10040707] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/21/2021] [Accepted: 03/22/2021] [Indexed: 12/13/2022] Open
Abstract
Food waste and byproducts are generated along the entire food processing and storage chain. The large amount of waste deriving from the whole process represents not only a great economic loss but also an important ethical and environmental issue in terms of failure to recycle potentially reusable materials. New, clear strategies are needed to limit the amount of waste produced and, at the same time, promote its enhancement for further conversion and application to different industrial fields. This review gives an overview of the biological approaches used so far to exploit agri-food wastes and byproducts. The application of solid-state fermentation by different microorganisms (fungi, yeasts, bacteria) to produce several value-added products was analyzed, focusing on the exploitation of lactic acid bacteria as workhorses for the production of flavoring compounds.
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Zayed A, Badawy MT, Farag MA. Valorization and extraction optimization of Citrus seeds for food and functional food applications. Food Chem 2021; 355:129609. [PMID: 33799261 DOI: 10.1016/j.foodchem.2021.129609] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 02/07/2021] [Accepted: 03/10/2021] [Indexed: 12/13/2022]
Abstract
Valorization of food byproducts has attracted recently considerable attention. Citrus fruits provide considerable non-edible residues reach 80% in juice production. They are considered agri-wastes to comprise peel, pulp and seeds. Previous investigations have focused on peel and pulp to recover value-added products. The review presents for the first-time phytochemical composition of Citrus seeds' products, i.e., oil and extracts. Fatty acids, phytosterols and tocopherols amounted as the major bioactives in Citrus seeds, in addition to limonoids, dietary fibers and flavonoids. Besides their nutritional values, these chemicals have promising applications including production of biodiesel, food enhancers and antioxidants, especially from mandarin and grapefruit seeds. Optimum conditions of the different Citrus seeds' valorization are discussed to improve extraction yield and lessen environmental hazards of solvent extraction. This review presents the best utilization practices for one of the largest cultivated fruit seeds worldwide and its different applications.
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Affiliation(s)
- Ahmed Zayed
- Pharmacognosy Department, College of Pharmacy, Tanta University, El-guish Street, 31527 Tanta, Egypt; Institute of Bioprocess Engineering, Technical University of Kaiserslautern, Gottlieb-Daimler-Str. 49, 67663 Kaiserslautern, Germany
| | - Marwa T Badawy
- Department of Biology, School of Sciences and Engineering, The American University in Cairo, New Cairo 11835, Egypt
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr el Aini St., P.B. 11562 Cairo, Egypt; Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt.
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45
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The Potential of Selected Agri-Food Loss and Waste to Contribute to a Circular Economy: Applications in the Food, Cosmetic and Pharmaceutical Industries. Molecules 2021; 26:molecules26020515. [PMID: 33478152 PMCID: PMC7835992 DOI: 10.3390/molecules26020515] [Citation(s) in RCA: 97] [Impact Index Per Article: 32.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Revised: 01/10/2021] [Accepted: 01/13/2021] [Indexed: 12/13/2022] Open
Abstract
The food sector includes several large industries such as canned food, pasta, flour, frozen products, and beverages. Those industries transform agricultural raw materials into added-value products. The fruit and vegetable industry is the largest and fastest-growing segment of the world agricultural production market, which commercialize various products such as juices, jams, and dehydrated products, followed by the cereal industry products such as chocolate, beer, and vegetable oils are produced. Similarly, the root and tuber industry produces flours and starches essential for the daily diet due to their high carbohydrate content. However, the processing of these foods generates a large amount of waste several times improperly disposed of in landfills. Due to the increase in the world’s population, the indiscriminate use of natural resources generates waste and food supply limitations due to the scarcity of resources, increasing hunger worldwide. The circular economy offers various tools for raising awareness for the recovery of waste, one of the best alternatives to mitigate the excessive consumption of raw materials and reduce waste. The loss and waste of food as a raw material offers bioactive compounds, enzymes, and nutrients that add value to the food cosmetic and pharmaceutical industries. This paper systematically reviewed literature with different food loss and waste by-products as animal feed, cosmetic, and pharmaceutical products that strongly contribute to the paradigm shift to a circular economy. Additionally, this review compiles studies related to the integral recovery of by-products from the processing of fruits, vegetables, tubers, cereals, and legumes from the food industry, with the potential in SARS-CoV-2 disease and bacterial diseases treatment.
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46
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A Systemic Design Approach Applied to Rice and Wine Value Chains. The Case of the InnovaEcoFood Project in Piedmont (Italy). SUSTAINABILITY 2020. [DOI: 10.3390/su12219272] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Attention to food waste is an increasingly growing phenomenon today, especially in the context of a circular economy. The InnovaEcoFood project investigates the use of by-products of the Piedmontese rice and wine production chains to valorize their untapped potential in the food sector by applying the Systemic Design approach. We collected, systematized, and visualized a range of solutions for exploiting these by-products, starting from an in-depth literature review on the two value chains. With the support of a consortium of partners from both multidisciplinary industrial and academic sectors, it was possible to validate the links that have been generated. Eventually, the project created food products that integrated these outputs as ingredients (like flour and butter) because they have antioxidant properties and are rich in proteins. InnovaEcoFood has successfully tested how value could be created from waste. Moreover, using rice hull, marc flour, and bran lipid (butter) is of immediate technical and economic feasibility. It could be considered a viable way that deserves further experimentation.
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Antonic B, Jancikova S, Dordevic D, Tremlova B. Apple pomace as food fortification ingredient: A systematic review and meta-analysis. J Food Sci 2020; 85:2977-2985. [PMID: 32966605 DOI: 10.1111/1750-3841.15449] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 08/10/2020] [Accepted: 08/17/2020] [Indexed: 01/04/2023]
Abstract
The present review aimed to investigate and analyze the use of byproduct apple pomace as a fortification ingredient in different types of foods. The data obtained from English published articles found on Web of Science, Scopus, and Google Scholar in the period from 2007 to 2019 were used for making the table overview and meta-analysis of results described in those studies. The systematic review confirmed the importance of apple pomace use in the food industry due to the beneficial nutritional profile and ecological issue (waste management). The main attributes of apple pomace are high content of antioxidant compounds and dietary fibers. Dietary fibers from apple pomace significantly increased total fiber content in enriched products-meaning that the transfer of the fortification can be declared health beneficial. The conducted meta-analysis showed unambiguously the different influence of apple pomace addition according to fortified food commodity. The fortification drawbacks were noticeable in plant food products because darker and brownish color was not evaluated positively by panelists. Oppositely, color, as one of the main sensory characteristics, was beneficially affected in animal origin food. The sensory properties, including color, play an important role in product acceptance by consumers. Besides color, animal origin products fortified by apple pomace showed the most acceptable textural properties and oxidative stability.
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Affiliation(s)
- Bojan Antonic
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, Brno, 61242, Czech Republic
| | - Simona Jancikova
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, Brno, 61242, Czech Republic
| | - Dani Dordevic
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, Brno, 61242, Czech Republic.,Department of Technology and Organization of Public Catering, South Ural State University, Lenin Prospect 76, Chelyabinsk, 454080, Russia
| | - Bohuslava Tremlova
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, Brno, 61242, Czech Republic
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Tlais AZA, Da Ros A, Filannino P, Vincentini O, Gobbetti M, Di Cagno R. Biotechnological re-cycling of apple by-products: A reservoir model to produce a dietary supplement fortified with biogenic phenolic compounds. Food Chem 2020; 336:127616. [PMID: 32763733 DOI: 10.1016/j.foodchem.2020.127616] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 07/06/2020] [Accepted: 07/17/2020] [Indexed: 12/12/2022]
Abstract
This study is an example of apple by-products (AP) recycling through a designed fermentation by selected autochthonous Lactobacillus plantarum AFI5 and Lactobacillus fabifermentans ALI6 used singly or as binary cultures with the selected Saccharomyces cerevisiae AYI7. Compared to Raw-, Unstarted- and Chemically Acidified-AP, Fermented-AP promoted the highest levels of total and insoluble dietary fibers, DPPH scavenging capacity, and free phenolics. The binary culture of L. plantarum AFI5 and S. cerevisiae AYI7 had the best effect on the bioavailability phenolic compounds as resulted by the LC-MS/MS validated method. The accumulation of phenolic acids derivatives highlighted the microbial metabolism during AP fermentation. Bio-converted phenolics were likely responsible for the increased DPPH scavenging capacity. The potential health-promoting effects of Fermented-AP were highlighted using Caco-2 cells. With variations among single and binary cultures, fermented-AP counteracted the inflammatory processes and the effects of oxidative stress in Caco-2 cells, and preserved the integrity of tight junctions.
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Affiliation(s)
- Ali Z A Tlais
- Faculty of Sciences and Technology, Libera Università di Bolzano, Bolzano, Italy
| | - Alessio Da Ros
- Faculty of Sciences and Technology, Libera Università di Bolzano, Bolzano, Italy
| | - Pasquale Filannino
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Olimpia Vincentini
- U.O Alimentazione, Nutrizione e Salute, Dipartimento Sicurezza Alimentare, Nutrizione e Sanità Pubblica Veterinaria, Istituto Superiore di Sanità, Roma, Italy
| | - Marco Gobbetti
- Faculty of Sciences and Technology, Libera Università di Bolzano, Bolzano, Italy
| | - Raffaella Di Cagno
- Faculty of Sciences and Technology, Libera Università di Bolzano, Bolzano, Italy.
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Willemann JR, Escher GB, Kaneshima T, Furtado MM, Sant'Ana AS, Vieira do Carmo MA, Azevedo L, Granato D. Response surface optimization of phenolic compounds extraction from camu-camu (Myrciaria dubia) seed coat based on chemical properties and bioactivity. J Food Sci 2020; 85:2358-2367. [PMID: 32645216 DOI: 10.1111/1750-3841.15327] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 05/19/2020] [Accepted: 05/21/2020] [Indexed: 01/11/2023]
Abstract
Food companies should comply with the requirements of a zero-waste concept to adapt to the circular economy requirements. In fruit companies, usually seeds are discarded without proper utilization and extraction of the bioactive compounds. Fruit seeds are sources of chemical compounds that can be extracted, studied, and applied in high value-added products. Thus, in this work the experimental conditions for the water extraction of phenolic compounds from camu-camu (Myrciaria dubia) seed coat were optimized using a central composite design and the desirability function. Total phenolic content (TPC), and condensed tannins (CT), DPPH radical scavenging activity, ferric reducing antioxidant capacity (FRAP), Folin-Ciocalteu reducing capacity (FCRC), and Cu2+ chelating ability were assessed. Seed coat extracted for 51.1 min using a 1:34.1 solid:liquid ratio was the optimal condition to extract 6,242 mg gallic acid equivalent (GAE)/100 g of TPC and 695 mg catechin equivalent (CE)/100 g of CT. The optimized extract displayed free-radical scavenging activity, reducing properties and ability to chelate Cu2+ , and inhibited the growth of Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella Typhimurium, Salmonella Enteritidis, Bacillus cereus, and Staphylococcus aureus. Additionally, the lyophilized water extract inhibited the in vitro activity of α-amylase, α-glucosidase, and angiotensin converting enzyme and showed cytotoxic effects towards Caco-2, A549, and HepG2 cancer cells, but no cytotoxicity towards IMR90 cells. Vescalagin, castalagin, and 3,4-dihydroxybenzoic acid were the major phenolic compounds identified in the optimized extract. In conclusion, the optimized camu-camu seed coat water extract is a rich source of phenolic compounds with antioxidant, antidiabetic, antihypertensive, and antiproliferative effects. PRACTICAL APPLICATION: Camu-camu fruit pulp and seeds have been studied for their phenolic composition and bioactivity. However, seeds are usually discarded and represent an environmental problem in South American countries. We presented a methodological overview on the extraction optimization of the phenolic compounds from camu-camu seed coat and studied the bioactivity of the optimized extract using chemical, enzymatic, and cell-based experiments. Results can be used by camu-camu processors to obtain a phenolic-rich extract for industrial applications, without any further processing.
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Affiliation(s)
| | - Graziela Bragueto Escher
- Graduation School of Food Science and Technology, State University of Ponta Grossa, Ponta Grossa, Brazil
| | - Tai Kaneshima
- Department of Nutritional Science and Food Safety, Faculty of Applied Biosciences, Tokyo University of Agriculture, Tokyo, Japan
| | - Marianna Miranda Furtado
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | | | - Luciana Azevedo
- Faculty of Nutrition, Federal University of Alfenas, Alfenas, Brazil
| | - Daniel Granato
- Department of Food Engineering, State University of Ponta Grossa, Ponta Grossa, Brazil.,Food Processing and Quality, Production Systems Unit-Natural Resources Institute Finland (Luke)-Tietotie 2, Espoo, Finland
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50
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Dimić I, Teslić N, Putnik P, Bursać Kovačević D, Zeković Z, Šojić B, Mrkonjić Ž, Čolović D, Montesano D, Pavlić B. Innovative and Conventional Valorizations of Grape Seeds from Winery By-Products as Sustainable Source of Lipophilic Antioxidants. Antioxidants (Basel) 2020; 9:E568. [PMID: 32630185 PMCID: PMC7402152 DOI: 10.3390/antiox9070568] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 06/22/2020] [Accepted: 06/23/2020] [Indexed: 01/01/2023] Open
Abstract
The aim of this study was to valorize the oil recovery from red and white grape seeds (Vitis vinifera L.) that remains as by-product after the winemaking process. Oils were extracted by modern techniques, ultrasound assisted (UAE), microwave assisted (MAE) and supercritical fluid extraction (SFE), and compared to the Soxhlet extraction (SE). Firstly, SFE was optimized at different operating conditions: pressure (250-350 bar), temperature (40-60 °C), CO2 flow rate (0.2, 0.3 and 0.4 kg h-1), and particle size (315-800 µm and >800 µm). The highest extraction yields were achieved by SFE at the optimal conditions: 350 bar, 60 °C, 0.4 kg h-1. Afterwards, SFE was compared to SE, UAE and MAE with respect to oil extraction yields, and analyzed for fatty acid composition and antioxidant capacity. Considering the general classification of fatty acids, it was found that samples had high content of polyunsaturated fatty acids, regardless of extraction technology. Tocopherol content was significantly influenced by all extraction methods, whereas UAE and MAE resulted in extracts richer with lipophilic antioxidants. In conclusion, modern extractions that are suited for industrial applications had better performance as compared to SE, as judging by the oil yield and quality.
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Affiliation(s)
- Ivana Dimić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (I.D.); (Z.Z.); (B.Š.); (Ž.M.)
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (N.T.); (D.Č.)
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (P.P.); (D.B.K.)
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (P.P.); (D.B.K.)
| | - Zoran Zeković
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (I.D.); (Z.Z.); (B.Š.); (Ž.M.)
| | - Branislav Šojić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (I.D.); (Z.Z.); (B.Š.); (Ž.M.)
| | - Živan Mrkonjić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (I.D.); (Z.Z.); (B.Š.); (Ž.M.)
| | - Dušica Čolović
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (N.T.); (D.Č.)
| | - Domenico Montesano
- Section of Food Science and Nutrition, Department of Pharmaceutical Sciences, University of Perugia, Via San Costanzo 1, 06126 Perugia, Italy
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (I.D.); (Z.Z.); (B.Š.); (Ž.M.)
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