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Božović D, Dimić I, Teslić N, Mišan A, Pojić M, Stupar A, Mandić A, Milošević S, Zeković Z, Pavlić B. Valorization of Sour Cherry Kernels: Extraction of Polyphenols Using Natural Deep Eutectic Solvents (NADESs). Molecules 2024; 29:2766. [PMID: 38930830 PMCID: PMC11206417 DOI: 10.3390/molecules29122766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 05/30/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024] Open
Abstract
The objective of this research was to optimize the natural deep eutectic solvent (NADES) extraction process from sour cherry kernels (Prunus cerasus L.). For polyphenol isolation, conventional solid-liquid extraction was employed using different concentrations of ethanol (0, 10, 20, 30, 40, 50, 60, 70, 80, 90, and 96%), as well as the innovative NADES extraction technique. In the initial phase of the research, a screening of 10 different NADESs was conducted, while extraction was carried out under constant parameters (50 °C, 1:20 w/w, 60 min). NADES 4, composed of lactic acid and glucose in a molar ratio of 5:1, exhibited the highest efficiency in the polyphenol isolation. In the subsequent phase of the research, response surface methodology (RSM) was utilized to optimize the extraction process. Three independent variables, namely temperature, extraction time, and solid-liquid (S/L) ratio, were examined at three different levels. The extracted samples were analyzed for total phenol (TP) and antioxidant activity using the DPPH, ABTS, and FRAP assays. ANOVA and descriptive statistics (R2 and CV) were performed to fit the applied model. According to RSM, the optimal extraction conditions were determined as follows: temperature of 70 °C, extraction time of 161 min, and S/L ratio of 1:25 w/w.
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Affiliation(s)
- Danica Božović
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (D.B.); (I.D.); (S.M.); (Z.Z.)
| | - Ivana Dimić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (D.B.); (I.D.); (S.M.); (Z.Z.)
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (A.M.); (M.P.); (A.S.); (A.M.)
| | - Aleksandra Mišan
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (A.M.); (M.P.); (A.S.); (A.M.)
| | - Milica Pojić
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (A.M.); (M.P.); (A.S.); (A.M.)
| | - Alena Stupar
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (A.M.); (M.P.); (A.S.); (A.M.)
| | - Anamarija Mandić
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (A.M.); (M.P.); (A.S.); (A.M.)
| | - Sanja Milošević
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (D.B.); (I.D.); (S.M.); (Z.Z.)
| | - Zoran Zeković
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (D.B.); (I.D.); (S.M.); (Z.Z.)
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (D.B.); (I.D.); (S.M.); (Z.Z.)
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Lianza M, Antognoni F. Green Method Comparison and Optimization of Anthocyanin Recovery from "Sangiovese" Grape Pomace: A Critical Evaluation of the Design of Experiments Approach. Molecules 2024; 29:2679. [PMID: 38893553 PMCID: PMC11173428 DOI: 10.3390/molecules29112679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2024] [Revised: 05/23/2024] [Accepted: 05/29/2024] [Indexed: 06/21/2024] Open
Abstract
Grape pomace is the main by-product obtained from wine production that is still enriched in bioactive compounds. Within a framework of waste/by-product reuse through a sustainable approach, various green methods were utilized in this work to recover anthocyanins from the pomace resulting from "Sangiovese" grape vinification. Ultrasound- and Microwave-Assisted Extractions (UAE and MAE) were coupled with the use of green solvents, such as acidified water, an ethanol/water mixture, and Natural Deep Eutectic Solvents (NaDES), and their efficacy was compared with that of a conventional method based on a methanol/acidified water mixture. The Total Anthocyanin Index ranged from 36.9 to 75.2 mg/g DW for UAE, and from 54.4 to 99.6 mg/g DW for MAE, while resulting in 47.1 mg/g DW for conventional extraction. A Design of Experiments (DoE) approach was applied to MAE, the most efficient technique. Temperature, time, and the solid-to-liquid ratio were set as X variables, while malvidin-3-O-glucoside content and antioxidant activity were used as response variables, measured by High-Performance Liquid Chromatography with Diode Array Detection (HPLC-DAD) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assay, respectively. The correlation between temperature and time and the antioxidant activity of the extract was positive, while it was found to be negative when considering malvidin-3-O-glucoside concentration as a response variable. Thus, the optimal conditions in temperature, time and solid-to-liquid ratio were different depending on the chosen variable. The results underline the importance of selecting an accurate response when using the response surface methodology approach.
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Affiliation(s)
| | - Fabiana Antognoni
- Department for Life Quality Studies, University of Bologna, Corso d’Augusto 237, 47921 Rimini, Italy;
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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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Sundararajan A, Sahu NP, Shamna N, Jayant M, Sardar P, Vasanthakumaran, Krishnamenan NS, Bhattacharya S, Chandraprakasham M, Sankar S. Dietary papaya peel extract ameliorates the crowding stress, enhances growth and immunity in Labeo rohita fingerlings. FISH PHYSIOLOGY AND BIOCHEMISTRY 2024; 50:1047-1064. [PMID: 38367083 DOI: 10.1007/s10695-024-01317-6] [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: 03/17/2023] [Accepted: 02/04/2024] [Indexed: 02/19/2024]
Abstract
This study was designed to determine the effects of papaya peel extract (PPE) supplementation on the growth and immunophysiological responses of rohu fingerlings at different stocking densities. In this study, three isonitrogenous (307.2-309.8 g kg-1 protein) and isocaloric diets (16.10-16.16 MJ digestible energy kg-1) were prepared using three different inclusion levels (0, 5, and 10 g kg-1) of PPE. Four hundred and five rohu fingerlings (mean weight: 4.24 g ± 0.12) were randomly distributed into nine treatment groups in triplicates viz. low (10nos 75 L-1 or ≈ 0.565 kg/m3), medium (15nos 75 L-1 or ≈ 0.848 kg/m3), and high (20nos 75 L-1 or ≈ 1.13 kg/m3) following a completely randomized design. The study found that increasing stocking density negatively affected fish growth indices, such as weight gain percentage (WG%), feed efficiency ratio (FER), specific growth rate (SGR) and survival. In contrast, dietary PPE supplementation improved growth indices and survival (p < 0.05). We also observed that aminotransferase, lactate (LDH), and malate dehydrogenase (MDH) activity increased with stocking density, whereas 5 and 10 g kg-1 PPE supplementation reduced LDH and MDH activity (p < 0.05). PPE supplementation positively affected serum indices, decreased glucose levels, and increased respiratory burst activity (p < 0.05). Interferon-gamma (IFN-γ) expression was highest in the low- and medium-stocking density groups fed with 5 g kg-1 PPE, which also increased total immunoglobulin and myeloperoxidase activity while decreasing malondialdehyde concentration (p < 0.05). The results revealed that 5 g kg-1 dietary PPE supplementation could be used as a growth promoter and immunostimulant to improve immuno-physiological responses at low and medium stocking densities.
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Affiliation(s)
- Atshaya Sundararajan
- Fish Nutrition, Biochemistry and Physiology Division, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400 061, India
| | - Narottam P Sahu
- Fish Nutrition, Biochemistry and Physiology Division, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400 061, India.
| | - Nazeemashahul Shamna
- Fish Nutrition, Biochemistry and Physiology Division, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400 061, India
| | - Manish Jayant
- Fish Nutrition, Biochemistry and Physiology Division, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400 061, India
| | - Parimal Sardar
- Fish Nutrition, Biochemistry and Physiology Division, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400 061, India
| | - Vasanthakumaran
- Fish Nutrition, Biochemistry and Physiology Division, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400 061, India
| | - Naveen S Krishnamenan
- Fish Nutrition, Biochemistry and Physiology Division, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400 061, India
| | - Soumyodeep Bhattacharya
- Fish Nutrition, Biochemistry and Physiology Division, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400 061, India
| | - Manojkumar Chandraprakasham
- Aquatic Environment and Health Management Division, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400 061, India
| | - Sangeetha Sankar
- Fish Genetics and Biotechnology Division, ICAR- Central Institute of Fisheries Education, Versova, Mumbai, 400 061, India
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Yadav S, Malik K, Moore JM, Kamboj BR, Malik S, Malik VK, Arya S, Singh K, Mahanta S, Bishnoi DK. Valorisation of Agri-Food Waste for Bioactive Compounds: Recent Trends and Future Sustainable Challenges. Molecules 2024; 29:2055. [PMID: 38731546 PMCID: PMC11085133 DOI: 10.3390/molecules29092055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 04/23/2024] [Accepted: 04/26/2024] [Indexed: 05/13/2024] Open
Abstract
Worldwide, a massive amount of agriculture and food waste is a major threat to the environment, the economy and public health. However, these wastes are important sources of phytochemicals (bioactive), such as polyphenols, carotenoids, carnitine, coenzymes, essential oils and tocopherols, which have antioxidant, antimicrobial and anticarcinogenic properties. Hence, it represents a promising opportunity for the food, agriculture, cosmetics, textiles, energy and pharmaceutical industries to develop cost effective strategies. The value of agri-food wastes has been extracted from various valuable bioactive compounds such as polyphenols, dietary fibre, proteins, lipids, vitamins, carotenoids, organic acids, essential oils and minerals, some of which are found in greater quantities in the discarded parts than in the parts accepted by the market used for different industrial sectors. The value of agri-food wastes and by-products could assure food security, maintain sustainability, efficiently reduce environmental pollution and provide an opportunity to earn additional income for industries. Furthermore, sustainable extraction methodologies like ultrasound-assisted extraction, pressurized liquid extraction, supercritical fluid extraction, microwave-assisted extraction, pulse electric field-assisted extraction, ultrasound microwave-assisted extraction and high hydrostatic pressure extraction are extensively used for the isolation, purification and recovery of various bioactive compounds from agri-food waste, according to a circular economy and sustainable approach. This review also includes some of the critical and sustainable challenges in the valorisation of agri-food wastes and explores innovative eco-friendly methods for extracting bioactive compounds from agri-food wastes, particularly for food applications. The highlights of this review are providing information on the valorisation techniques used for the extraction and recovery of different bioactive compounds from agricultural food wastes, innovative and promising approaches. Additionally, the potential use of these products presents an affordable alternative towards a circular economy and, consequently, sustainability. In this context, the encapsulation process considers the integral and sustainable use of agricultural food waste for bioactive compounds that enhance the properties and quality of functional food.
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Affiliation(s)
- Sujeeta Yadav
- Department of Microbiology, CCS Haryana Agricultural University, Hisar 125 004, India;
| | - Kamla Malik
- Department of Microbiology, CCS Haryana Agricultural University, Hisar 125 004, India;
| | - Janie McClurkin Moore
- Department of Biological and Agricultural Engineering (BAEN), College of Agriculture and Life Sciences (COALS), Texas A&M University, College Station, TX 77843, USA;
| | - Baldev Raj Kamboj
- Department of Agronomy, CCS Haryana Agricultural University, Hisar 125 004, India
| | - Shweta Malik
- Department of Agronomy, CCS Haryana Agricultural University, Hisar 125 004, India
| | - Vinod Kumar Malik
- Department of Plant Pathology, CCS Haryana Agricultural University, Hisar 125 004, India
| | - Sandeep Arya
- Department of Forestry, CCS Haryana Agricultural University, Hisar 125 004, India
| | - Karmal Singh
- Department of Agronomy, CCS Haryana Agricultural University, Hisar 125 004, India
| | - Shikhadri Mahanta
- Department of Biological and Agricultural Engineering (BAEN), College of Agriculture and Life Sciences (COALS), Texas A&M University, College Station, TX 77843, USA;
| | - Dalip Kumar Bishnoi
- Department of Agricultural Economics, CCS Haryana Agricultural University, Hisar 125 004, India
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Rawat S, Rai S, Sangeeta S, Kumar A, Ramachandran P, Sharma SK, Dubey SK, Prakash A, Joshi R. Application of Plant-Based Hydrocolloids on the Textural Profile of Vegan Gummies Supplemented with Turmeric and Black Pepper. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:7127635. [PMID: 38690179 PMCID: PMC11057949 DOI: 10.1155/2024/7127635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 02/20/2024] [Accepted: 03/21/2024] [Indexed: 05/02/2024]
Abstract
Gummies belong to a confectionery category characterized by a hydrocolloid, acting as a stabilizer, forming a network to retain a high-moisture sugar syrup, and hydrocolloids play a key role in shaping the visual appeal, flavour release, and texture of the gel network. This study investigates the potential substitution of gelatin in gummies with plant-based hydrocolloids like agar-agar and guar gum. It is also aimed at optimizing the level of functional ingredients like curcumin and piperine in standardized gummies through incorporation of turmeric and black pepper, respectively. These plant-based gelling agents mimic gelatin's chewable, firm, and elastic texture, catering to broader consumption and suitability for versatile use. Consumer interest in healthier diets has spurred the transition towards plant-based functional foods, leading to the replacement of gelatin gummies with plant-based alternatives. Agar-agar significantly influences gummy texture by contributing to firmness, elasticity, and stable gel formation, imparting essential strength and consistency. Guar gum, recognized as a plant-based hydrocolloid, enhances gummy texture, consistency, and moisture retention through thickening and stabilization. While agar-agar and guar gum individually fell short in achieving the desired textural attributes in the gummies, their combined use (1% agar-agar and 5.5% guar gum) yielded optimal chewiness (1,455.12 ± 1.75 N), gumminess (2251.11 ± 2.14 N), and high overall acceptability (8.96), resembling gelatin-based gummies. The optimized formulation included 40% sugar, 2% citric acid, 2% turmeric, and 0.6% black pepper. The developed vegan gummies contained 56.9 ± 0.09 mg/100 g total phenols, 37.27 ± 1.4% antioxidant capacity, 0.054 ± 0.0012% curcumin, and 0.02 ± 0.008% piperine. Consequently, the combined use of agar-agar and guar gum emerged as stable and effective gelling agents, offering an alternative to gelatin for creating turmeric and black pepper-infused gummies with desirable texture and functional attributes.
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Affiliation(s)
- Santoshi Rawat
- Department of Food Science and Technology, College of Agriculture, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
| | - Sweta Rai
- Department of Food Science and Technology, College of Agriculture, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
| | - Sabbu Sangeeta
- Department of Food Science and Technology, College of Agriculture, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
| | - Anil Kumar
- Department of Food Science and Technology, College of Agriculture, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
| | - Preethi Ramachandran
- Department of Food Science and Technology, College of Agriculture, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
| | - Satish Kumar Sharma
- Department of Food Science and Technology, College of Agriculture, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
| | - Shiv Kumar Dubey
- Department of Biochemistry, College of CBSH, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
| | - Arun Prakash
- Department of Food Science and Technology, College of Agriculture, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
| | - Riya Joshi
- Department of Food Science and Technology, College of Agriculture, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
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Long W, Luo J, Ou H, Jiang W, Zhou H, Liu Y, Zhang L, Mi H, Deng J. Effects of dietary citrus pulp level on the growth and intestinal health of largemouth bass (Micropterus salmoides). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2728-2743. [PMID: 37989715 DOI: 10.1002/jsfa.13157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 11/05/2023] [Accepted: 11/22/2023] [Indexed: 11/23/2023]
Abstract
BACKGROUND Citrus pulp (CP) is rich in pectin, and studies have shown that pectin possesses antioxidant, anti-inflammatory, and gut microbiota-regulating properties. However, the application of CP in aquafeed is limited. In this study, the effect of dietary inclusion of CP on the intestinal health of largemouth bass (Micropterus salmoides) was investigated. Juveniles of similar size (6.95 ± 0.07 g) were fed isonitrogenous and isoenergetic diets containing different levels of CP (0%, 3%, 6%, 9%, 12%, or 15%) for 58 days. RESULTS As the level of CP in the feed for largemouth bass increased, the fish's growth performance and intestinal health initially improved and then declined. Adding low doses of CP (≤9%) to the feed had no significant impact on the growth performance of large-mouth black bass, whereas high doses of CP (>9%) significantly reduced their growth performance. Adding 6%, 9%, or 12% of CP to that feed enhanced the expression of genes related to tight junctions, anti-inflammatory activity, anti-apoptotic activity, and antioxidant activity in the intestines of largemouth bass. It reduced intestinal inflammation and improved intestinal nutrient absorption, intestinal mucosal barrier function, and intestinal antioxidant capacity. Moreover, it improved the α-diversity, structure, and function of the intestinal flora. The addition of 6% CP had the most beneficial effect on the intestinal health of largemouth bass. On the other hand, the addition of 15% CP had adverse effects on the intestinal antioxidant capacity and intestinal mucosal barrier function of largemouth bass. CONCLUSION Adding 6-9% CP to the feed for largemouth bass can improve their intestinal health without having a significant impact on their growth performance. CP could serve as a novel prebiotic and immunostimulant ingredient in aquafeed. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Wen Long
- College of Fisheries, Guangdong Ocean University, Zhanjiang, China
| | - Jiajie Luo
- College of Fisheries, Guangdong Ocean University, Zhanjiang, China
| | - Hongdong Ou
- College of Fisheries, Guangdong Ocean University, Zhanjiang, China
| | - Wen Jiang
- College of Fisheries, Guangdong Ocean University, Zhanjiang, China
| | - Hang Zhou
- College of Fisheries, Guangdong Ocean University, Zhanjiang, China
| | - Yongyin Liu
- College of Fisheries, Guangdong Ocean University, Zhanjiang, China
| | - Lu Zhang
- Tongwei Agricultural Development Co., Ltd, Chengdu, China
| | - Haifeng Mi
- Tongwei Agricultural Development Co., Ltd, Chengdu, China
| | - Junming Deng
- College of Fisheries, Guangdong Ocean University, Zhanjiang, China
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Jiang Y, Sun J, Chandrapala J, Majzoobi M, Brennan C, Zeng XA, Sun B. Current situation, trend, and prospects of research on functional components from by-products of baijiu production: A review. Food Res Int 2024; 180:114032. [PMID: 38395586 DOI: 10.1016/j.foodres.2024.114032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 01/10/2024] [Accepted: 01/15/2024] [Indexed: 02/25/2024]
Abstract
In the present scenario marked by energy source shortages and escalating concerns regarding carbon dioxide emissions, there is a growing emphasis on the optimal utilization of biomass resources. Baijiu, as the Chinese national spirit, boasts remarkably high sales volumes annually. However, the production of baijiu yields various by-products, including solid residues (Jiuzao), liquid wastewater (Huangshui and waste alcohol), and gaseous waste. Recent years have witnessed dedicated research aimed at exploring the composition and potential applications of these by-products, seeking sustainable development and comprehensive resource utilization. This review systematically summarizes recent research, shedding light on both the baijiu brewing process and the bioactive compounds present baijiu production by-products (BPBPs). The primary focus lies in elucidating the potential extraction methods and applications of BPBPs, offering a practical approach to comprehensive utilization of by-products in functional food, medicine, cosmetic, and packaging fields. These applications not only contribute to enhancing production efficiency and mitigating environmental pollution, but also introduce innovative concepts for the sustainable advancement of associated industries. Future research avenues may include more in-depth compositional analysis, the development of utilization technologies, and the promotion of potential industrialization.
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Affiliation(s)
- Yunsong Jiang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, People's Republic of China; School of Food Science and Engineering, South China University of Technology, Guangzhou, People's Republic of China; Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083 Australia
| | - Jinyuan Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, People's Republic of China.
| | - Jayani Chandrapala
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083 Australia
| | - Mahsa Majzoobi
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083 Australia
| | - Charles Brennan
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083 Australia
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, People's Republic of China.
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, People's Republic of China.
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Chattaraj S, Mitra D, Ganguly A, Thatoi H, Das Mohapatra PK. A critical review on the biotechnological potential of Brewers' waste: Challenges and future alternatives. CURRENT RESEARCH IN MICROBIAL SCIENCES 2024; 6:100228. [PMID: 38450031 PMCID: PMC10915524 DOI: 10.1016/j.crmicr.2024.100228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2024] Open
Abstract
In order to comply with the stringent discharge guidelines issued by governmental organizations to protect the ecosystem, the substantial amounts of effluent and sturdy wastes produced by the beer brewing process need to be discarded or handled in the most affordable and secure manner. Huge quantities of waste material released with each brew bestow a significant opportunity for the brewing sector to move towards sustainability. The concept of circular economy and the development of technological advancements in brewery waste processing have spurred interest to valorize brewery waste for implementation in various sectors of medical and food science, industrial science, and many more intriguing fields. Biotechnological methods for valorizing brewery wastes are showing a path towards green chemistry and are feasible and advantageous to environment. The study unfolds most recent prospectus for brewery waste usage and discusses major challenges with brewery waste treatment and valorization and offers suggestions for further work.
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Affiliation(s)
- Sourav Chattaraj
- Department of Microbiology, Raiganj University, Uttar Dinajpur, Raiganj, West Bengal PIN - 733134, India
- Centre for Industrial Biotechnology Research, School of Pharmaceutical Science, Siksha ‘O’ Anusandhan University, Kalinga Nagar, Bhubaneswar, Odisha 751 003, India
| | - Debasis Mitra
- Department of Microbiology, Raiganj University, Uttar Dinajpur, Raiganj, West Bengal PIN - 733134, India
- Department of Microbiology, Graphic Era (Deemed to be University), 566/6, Bell Road, Clement Town, Dehradun, 248002 Uttarakhand, India
| | - Arindam Ganguly
- Department of Microbiology, Bankura Sammilani College, Bankura, West Bengal PIN - 722102, India
| | - Hrudayanath Thatoi
- Centre for Industrial Biotechnology Research, School of Pharmaceutical Science, Siksha ‘O’ Anusandhan University, Kalinga Nagar, Bhubaneswar, Odisha 751 003, India
| | - Pradeep K. Das Mohapatra
- Department of Microbiology, Raiganj University, Uttar Dinajpur, Raiganj, West Bengal PIN - 733134, India
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10
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Guimarães A, Mota AC, Pereira AS, Fernandes AM, Lopes M, Belo I. Rice Husk, Brewer's Spent Grain, and Vine Shoot Trimmings as Raw Materials for Sustainable Enzyme Production. MATERIALS (BASEL, SWITZERLAND) 2024; 17:935. [PMID: 38399185 PMCID: PMC10890580 DOI: 10.3390/ma17040935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 02/08/2024] [Accepted: 02/13/2024] [Indexed: 02/25/2024]
Abstract
Solid by-products with lignocellulosic structures are considered appropriate substrates for solid-state fermentation (SSF) to produce enzymes with diverse industrial applications. In this work, brewer's spent grain (BSG), rice husk (RH), and vine shoot trimmings (VSTs) were employed as substrates in SSF with Aspergillus niger CECT 2088 to produce cellulases, xylanases, and amylases. The addition of 2% (NH4)2SO4 and 1% K2HPO4 to by-products had a positive effect on enzyme production. Substrate particle size influenced enzyme activity and the overall highest activities were achieved at the largest particle size (10 mm) of BSG and RH and a size of 4 mm for VSTs. Optimal substrate composition was predicted using a simplex centroid mixture design. The highest activities were obtained using 100% BSG for β-glucosidase (363 U/g) and endo-1,4-β-glucanase (189 U/g), 87% BSG and 13% RH for xylanase (627 U/g), and 72% BSG and 28% RH for amylase (263 U/g). Besides the optimal values found, mixtures of BSG with RH or VSTs proved to be alternative substrates to BSG alone. These findings demonstrate that SSF bioprocessing of BSG individually or in mixtures with RH and VSTs is an efficient and sustainable strategy to produce enzymes of significant industrial interest within the circular economy guidelines.
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Affiliation(s)
- Ana Guimarães
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal (M.L.)
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
| | - Ana C. Mota
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal (M.L.)
| | - Ana S. Pereira
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal (M.L.)
| | - Ana M. Fernandes
- CITEVE—Technological Centre for the Textile and Clothing Industry, 4760-034 Vila Nova de Famalicão, Portugal
| | - Marlene Lopes
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal (M.L.)
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
| | - Isabel Belo
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal (M.L.)
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
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11
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Núñez-Gómez V, San Mateo M, González-Barrio R, Periago MJ. Chemical Composition, Functional and Antioxidant Properties of Dietary Fibre Extracted from Lemon Peel after Enzymatic Treatment. Molecules 2024; 29:269. [PMID: 38202852 PMCID: PMC10780729 DOI: 10.3390/molecules29010269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 12/29/2023] [Accepted: 01/02/2024] [Indexed: 01/12/2024] Open
Abstract
Lemon peel represents an interesting by-product owing to its content of dietary fibre (DF) and (poly)phenols, which is of great importance for its valorisation. Hence, the objective of this study was to characterise the DF, total phenolic content (TPC), and antioxidant capacity of two lemon-peel-derived ingredients using two different methods (drying with warm air and enzymatic hydrolysis with pectinesterase). The analysis included a DF assessment, followed by neutral sugars characterisation through GC-FID and uronic acids determination via colorimetry. Subsequently, TPC and antioxidant capacity using the FRAP method were quantified through spectrophotometry. The swelling capacity (SWC), water retention capacity (WRC), and fat absorption capacity (FAC) were also determined as functional properties. It was observed that pectinesterase treatment led to a reduction in soluble DF and an increase in insoluble DF. This treatment also affected the pectin structure, thereby diminishing its ability to absorb water and fat within its matrix. The TPC was also reduced, resulting in a decrease in antioxidant capacity. Conversely, employing warm air exhibited a noteworthy increase in antioxidant capacity. This underscores its crucial contribution to the valorisation of lemon peel, not only by diminishing the environmental impact but also by enabling the acquisition of fibre ingredients with a noteworthy antioxidant capacity.
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Affiliation(s)
- Vanesa Núñez-Gómez
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University of Murcia, 30100 Murcia, Spain; (M.S.M.); (R.G.-B.); (M.J.P.)
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12
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Bechir S, Lachi O, Taouzinet L, Messaoudene L, Allam A, Madani K, Si Mohammed K. Exploring the environmental and economic impact of fruits and vegetable loss quantification in the food industry. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:5221-5241. [PMID: 38112869 DOI: 10.1007/s11356-023-31311-z] [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: 07/11/2023] [Accepted: 11/27/2023] [Indexed: 12/21/2023]
Abstract
Population growth has stimulated rising demand for agro-food products and economic activity for many years, negatively impacting the ecosystem and non-renewable resource consumption. Algeria confronts the monumental challenge of effectively choosing how to nourish everyone on a more congested globe. However, food loss is a significant issue that worsens as Algerians' population expands and food consumption increases. In Algeria, food production and processing of food items, which include fruits, vegetables, and cereals, generate a considerable amount of by-products, with no commercial exploitation and a negative environmental impact, generating enormous socioeconomic problems. These by-products are essential sources of products with high levels of added value that can be applied in different sectors. They have no studies to measure the scope of food loss in the Algerian food industry. In this background, our research aims to quantify the loss in the Algerian food industry generated by the transformation of various agricultural products, directly affecting the economy and food availability for the population. The research utilizes a mixed methods approach, including coefficients, production statistics transformed, and data analysis; the findings reveal that a significant portion of fruits and vegetables are lost in the Algerian food industry, suggesting that minimizing food loss can help companies minimize costs and mitigate the adverse environmental effects of food production. Finally, the study proposes practical options to minimize food loss to create a long-term food system in Algeria.
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Affiliation(s)
- Sabiha Bechir
- Centre de Recherche en Technologies Agroalimentaires, Route de Targa Ouzemmour, Campus Universitaire, 06000, Bejaia, Algeria
| | - Oualid Lachi
- Faculty of Economic sciences, management sciences, and commercial sciences, Department of Economics, University of Adrar, Adrar, Algeria
| | - Lamia Taouzinet
- Centre de Recherche en Technologies Agroalimentaires, Route de Targa Ouzemmour, Campus Universitaire, 06000, Bejaia, Algeria
| | - Lynda Messaoudene
- Centre de Recherche en Technologies Agroalimentaires, Route de Targa Ouzemmour, Campus Universitaire, 06000, Bejaia, Algeria
| | - Ayoub Allam
- Centre de Recherche en Technologies Agroalimentaires, Route de Targa Ouzemmour, Campus Universitaire, 06000, Bejaia, Algeria
| | - Khodir Madani
- Centre de Recherche en Technologies Agroalimentaires, Route de Targa Ouzemmour, Campus Universitaire, 06000, Bejaia, Algeria
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13
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Varzaru I, Oancea AG, Vlaicu PA, Saracila M, Untea AE. Exploring the Antioxidant Potential of Blackberry and Raspberry Leaves: Phytochemical Analysis, Scavenging Activity, and In Vitro Polyphenol Bioaccessibility. Antioxidants (Basel) 2023; 12:2125. [PMID: 38136244 PMCID: PMC10740815 DOI: 10.3390/antiox12122125] [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: 11/24/2023] [Revised: 12/13/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023] Open
Abstract
The goal of this research was nutritional evaluation through the phytochemical analysis of blackberry and raspberry leaves, the screening of their biological activity (antioxidant capacity and inhibition of lipid peroxidation), and the investigation of the effect of in vitro gastrointestinal digestion (GID) of blackberry and raspberry leaves on the bioaccessibility of polyphenol subclasses. The concentrations of the analyzed liposoluble antioxidants were higher (p < 0.05) in blackberry leaves compared to raspberry leaves, while a significant (p < 0.05) higher content of water-soluble antioxidants was registered in raspberry leaves (with a total polyphenol content of 26.2 mg GAE/g DW of which flavonoids accounted for 10.6 mg/g DW). Blackberry leaves had the highest antioxidant capacity inhibition of the superoxide radicals (O2•-), while raspberry leaves registered the highest inhibition of hydroxyl radicals (•OH), suggesting a high biological potency in scavenging-free radicals under in vitro systems. The maximum inhibition percentage of lipid peroxidation was obtained for blackberry leaves (24.86% compared to 4.37% in raspberry leaves), suggesting its potential to limit oxidative reactions. Simulated in vitro digestion showed that hydroxybenzoic acids registered the highest bioaccessibility index in the intestinal phase of both types of leaves, with gallic acid being one of the most bioaccessible phenolics. The outcomes of this investigation reveal that the most significant release of phenolic compounds from blackberry and raspberry leaves occurs either during or after the gastric phase. Knowledge about the bioaccessibility and stability of polyphenol compounds during digestion can provide significant insights into the bioavailability of these molecules and the possible effectiveness of plant metabolites for human health.
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Affiliation(s)
- Iulia Varzaru
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No. 1, 077015 Balotesti, Romania; (A.G.O.); (P.A.V.); (M.S.)
| | | | | | | | - Arabela Elena Untea
- Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No. 1, 077015 Balotesti, Romania; (A.G.O.); (P.A.V.); (M.S.)
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14
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Fırat E, Koca N, Kaymak-Ertekin F. Extraction of pectin from watermelon and pomegranate peels with different methods and its application in ice cream as an emulsifier. J Food Sci 2023; 88:4353-4374. [PMID: 37623912 DOI: 10.1111/1750-3841.16752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 07/13/2023] [Accepted: 08/10/2023] [Indexed: 08/26/2023]
Abstract
Pectin extraction from watermelon peel (WP) and pomegranate peel (PP) was carried out using three different extraction methods: classical solvent extraction (CSE), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE). Extraction parameters (pH, temperature, time, and speed/amplitude/power) were optimized to target maximum crude pectin yield (CPY), while the sample-to-solvent ratio (SS) was determined to be fixed at 1:10 w/v at all experiments. CPY was increased by low pH, high temperature, and long time. The pectins obtained at optimum conditions were characterized regarding the physicochemical and rheological properties, and the pectin solutions were found to be typical pseudoplastic fluids. WP pectin extracted with MAE and PP pectin extracted with UAE were determined to have the best emulsifying properties and added to the ice cream formulations. MAE had the maximum CPY of 9.40% for WP (pH = 1.3, 6 min, 596 W) and the best emulsifying properties. UAE had the best emulsifying properties for PP and the CPY was 11.56% in conditions of pH = 1.5, a temperature of 69°C, an extraction time of 29 min, and a 32% amplitude. The use of PP pectin resulted in a significant increase in the apparent viscosity of ice cream mix and also the first dripping time and the hardness of ice cream over commercial emulsifier. Melting properties and hardness values of ice cream with WP pectin were comparatively closer to those of ice cream with commercial emulsifier. On the other hand, the first dripping time and hardness value of ice cream with PP pectin having 60.25 min and 3.84 N, respectively, were higher than those of commercial ice cream having 53.75 min and 2.14 N, respectively. Practical Application: The utilization of WP and PP, which are good sources for pectin production, benefits both a sustainable environment and a sustainable food industry. Pectin extracted from WP and PP as an emulsifier in ice cream can ensure the production of ice creams with good melting properties. Pectin can be used as a healthy, sustainable, and economical alternative emulsifier in the ice cream industry.
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Affiliation(s)
- Esra Fırat
- Faculty of Engineering, Department of Food Engineering, Ege University, Izmir, Türkiye
| | - Nurcan Koca
- Faculty of Engineering, Department of Food Engineering, Ege University, Izmir, Türkiye
| | - Figen Kaymak-Ertekin
- Faculty of Engineering, Department of Food Engineering, Ege University, Izmir, Türkiye
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15
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Aquino G, Basilicata MG, Crescenzi C, Vestuto V, Salviati E, Cerrato M, Ciaglia T, Sansone F, Pepe G, Campiglia P. Optimization of microwave-assisted extraction of antioxidant compounds from spring onion leaves using Box-Behnken design. Sci Rep 2023; 13:14923. [PMID: 37691048 PMCID: PMC10493223 DOI: 10.1038/s41598-023-42303-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Accepted: 09/07/2023] [Indexed: 09/12/2023] Open
Abstract
Many studies have explored the extraction of bioactive compounds from different onion solid wastes, such as bulb, skin, and peel. However, onion leaves have received limited attention despite their potential as a valuable source of nutraceutical compounds. This study aimed to valorise, for the first time, the agricultural waste in the form of spring onion leaves (CN, Cipollotto Nocerino) to obtain antioxidant-rich polyphenolic extracts. A Box-Behnken design (BBD) was used to assess the impact of microwave-assisted extraction (MAE) variables (temperature, time, extraction volume, and ethanol concentration) on total polyphenol content (TPC) measured by Folin-Ciocalteu method and the antioxidant power determined by FRAP assay. Response surface methodology (RSM) was applied, and regression equations, analysis of variance, and 3D response curves were developed. Our results highlighted that the TPC values range from 0.76 to 1.43 mg GAE g-1 dw, while the FRAP values range from 8.25 to 14.80 mmol Fe(II)E g-1 dw. The optimal extraction conditions predicted by the model were 60 °C, 22 min, ethanol concentration 51% (v/v), and solvent volume 11 mL. These conditions resulted in TPC and FRAP values of 1.35 mg GAE g-1 dw and 14.02 mmol Fe(II)E g-1 dw, respectively. Furthermore, the extract obtained under optimized conditions was characterized by UHPLC-ESI-Orbitrap-MS analysis. LC/MS-MS platform allowed us to tentatively identify various compounds belonging to the class of flavonoids, saponins, fatty acids, and lipids. Finally, the ability of CN optimal extract to inhibit the intracellular reactive oxygen species (ROS) release in a hepatocarcinoma cell line using an H2O2-induced oxidative stress model, was evaluated. The results highlighted the potential of CN extract as a valuable source of polyphenols with significant antioxidant properties, suitable for various applications in the food and pharmaceutical industries.
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Affiliation(s)
- Giovanna Aquino
- Department of Pharmacy, University of Salerno, 84084, Fisciano, SA, Italy
- PhD Program in Drug Discovery and Development, University of Salerno, Fisciano, SA, Italy
| | | | - Carlo Crescenzi
- Department of Pharmacy, University of Salerno, 84084, Fisciano, SA, Italy
| | - Vincenzo Vestuto
- Department of Pharmacy, University of Salerno, 84084, Fisciano, SA, Italy
| | - Emanuela Salviati
- Department of Pharmacy, University of Salerno, 84084, Fisciano, SA, Italy
| | - Michele Cerrato
- Department of Pharmacy, University of Salerno, 84084, Fisciano, SA, Italy
| | - Tania Ciaglia
- Department of Pharmacy, University of Salerno, 84084, Fisciano, SA, Italy
| | - Francesca Sansone
- Department of Pharmacy, University of Salerno, 84084, Fisciano, SA, Italy
| | - Giacomo Pepe
- Department of Pharmacy, University of Salerno, 84084, Fisciano, SA, Italy
| | - Pietro Campiglia
- Department of Pharmacy, University of Salerno, 84084, Fisciano, SA, Italy
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16
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Lauricella M, D’Anneo A. Advances in the Astonishing World of Phytochemicals: State-of-the-Art for Antioxidants. Antioxidants (Basel) 2023; 12:1581. [PMID: 37627576 PMCID: PMC10451153 DOI: 10.3390/antiox12081581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 07/28/2023] [Accepted: 08/04/2023] [Indexed: 08/27/2023] Open
Abstract
In recent years, research on phytochemicals has underscored pleiotropic actions and medicinal and health-promoting properties which certainly deserve serious attention [...].
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Affiliation(s)
- Marianna Lauricella
- Department of Biomedicine, Neurosciences and Advanced Diagnostics (BIND), Institute of Biochemistry, University of Palermo, 90127 Palermo, Italy
| | - Antonella D’Anneo
- Laboratory of Biochemistry, Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90127 Palermo, Italy
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17
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Interdonato L, Ferrario G, Cordaro M, D'Amico R, Siracusa R, Fusco R, Impellizzeri D, Cuzzocrea S, Aldini G, Di Paola R. Targeting Nrf2 and NF-κB Signaling Pathways in Inflammatory Pain: The Role of Polyphenols from Thinned Apples. Molecules 2023; 28:5376. [PMID: 37513248 PMCID: PMC10385557 DOI: 10.3390/molecules28145376] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 06/29/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
Diet can modulate the different stages of inflammation due to the presence of bioactive compounds such as polyphenols. Apples are a great source of phenolic compounds that show anti-inflammatory and antioxidant properties, and these might be used as a dietary supplement and/or functional element in the treatment of chronic inflammatory illnesses. The aim of our study was to evaluate the anti-inflammatory and antioxidant actions of thinned apple polyphenol (TAP) extracts in a model of paw edema. The experimental model was induced in rats via subplantar injections of 1% λ-Carrageenan (CAR) in the right hind leg, and TAP extract was administered via oral gavage 30 min before and 1 h after the CAR injection at doses of 5 mg/kg and 10 mg/kg, respectively. The inflammatory response is usually quantified by the increase in the size of the paw (edema), which is maximal about 5 h after the injection of CAR. CAR-induced inflammation generates the release of pro-inflammatory mediators and reactive oxygen species (ROS). Furthermore, the inflammatory state induces the pain that involves the peripheral nociceptors, but above all it acts centrally at the level of the spinal cord. Our results showed that the TAP extracts reduced paw histological changes, neutrophil infiltration, mast cell degranulation, and oxidative stress. Additionally, the oral administration of TAP extracts decreased thermal and mechanical hyperalgesia, along with a reduction in spinal microglia and the markers of nociception. In conclusion, we demonstrate that TAP extract is able to modulate inflammatory, oxidative, and painful processes, and is also useful in the treatment of the symptoms associated with paw edema.
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Affiliation(s)
- Livia Interdonato
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy
| | - Giulio Ferrario
- Department of Pharmaceutical Sciences (DISFARM), Università degli Studi di Milano, Via Mangiagalli 25, 20133 Milan, Italy
| | - Marika Cordaro
- Department of Biomedical, Dental and Morphological and Functional Imaging, University of Messina, Via Consolare Valeria, 98125 Messina, Italy
| | - Ramona D'Amico
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy
| | - Rosalba Siracusa
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy
| | - Roberta Fusco
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy
| | - Daniela Impellizzeri
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy
| | - Salvatore Cuzzocrea
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy
| | - Giancarlo Aldini
- Department of Pharmaceutical Sciences (DISFARM), Università degli Studi di Milano, Via Mangiagalli 25, 20133 Milan, Italy
| | - Rosanna Di Paola
- Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy
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18
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Orozco-Angelino X, Espinosa-Ramírez J, Serna-Saldívar SO. Extrusion as a tool to enhance the nutritional and bioactive potential of cereal and legume by-products. Food Res Int 2023; 169:112889. [PMID: 37254337 DOI: 10.1016/j.foodres.2023.112889] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 04/03/2023] [Accepted: 04/24/2023] [Indexed: 06/01/2023]
Abstract
Cereal and legume by-products obtained from primary food production industries pose an environmental and economic problem. Nevertheless, these residues can potentially yield value-added products due to their elevated content of dietary fiber, phytochemicals, vitamins, minerals, and residual levels of proteins, which makes them a suitable and heightened option for reutilization in human consumption. Several studies identify extrusion as an innovative technology to modify the technofunctionality and nutritional properties of cereal and legume by-products, resulting in the production of improved ingredients. This review focuses on studies that evaluate the effect of extrusion to improve the nutritional and bioactive potential of cereal and legume by-products. A revision of the extrusion process parameters that improve the profile and bioavailability of dietary fiber, proteins, and phenolic compounds, and minimize antinutritional factors associated to cereal and legume by-products was done. The composition of by-products and process parameters such as feed moisture, barrel temperature and screw speed influence the resulting effect of extrusion. Studies suggest that extruding composite feedstock containing cereal or legume by-products may limit the molecular modifications that trigger the nutritional improvements. Therefore, extrusion applied as a pretreatment represents an interesting and economic alternative to improve the profile and bioavailability of the nutrients found in cereal and legume by-products which might lead to the development of functional ingredients useful to produce foods aimed to prevent chronic diseases.
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Affiliation(s)
- Xiadani Orozco-Angelino
- Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501, 64849 Monterrey, NL, Mexico
| | - Johanan Espinosa-Ramírez
- Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501, 64849 Monterrey, NL, Mexico.
| | - Sergio O Serna-Saldívar
- Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501, 64849 Monterrey, NL, Mexico
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19
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Silva V, Silva A, Ribeiro J, Aires A, Carvalho R, Amaral JS, Barros L, Igrejas G, Poeta P. Screening of Chemical Composition, Antimicrobial and Antioxidant Activities in Pomegranate, Quince, and Persimmon Leaf, Peel, and Seed: Valorization of Autumn Fruits By-Products for a One Health Perspective. Antibiotics (Basel) 2023; 12:1086. [PMID: 37508182 PMCID: PMC10376090 DOI: 10.3390/antibiotics12071086] [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: 05/22/2023] [Revised: 06/15/2023] [Accepted: 06/16/2023] [Indexed: 07/30/2023] Open
Abstract
Antimicrobial resistance is increasing globally and is now one of the major public health problems. Therefore, there is a need to search for new antimicrobial agents. The food industry generates large amounts of by-products that are rich in bioactive compounds, such as phenolic compounds, which are known to have several health benefits, including antioxidant and antimicrobial properties. Thus, we aimed to characterize the phenolic compounds present in pomegranate, quince, and persimmon by-products, as well as their antioxidant and antimicrobial activities. Phenolic compounds were extracted from pomegranate, quince, and persimmon leaves, seeds, and peels using a mixture of ethanol/water (80/20). The polyphenol profile of the extracts was determined by high-performance liquid chromatography. The antioxidant activity of the extracts was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and cupric reducing antioxidant capacity (CUPRAC) methods. Antimicrobial susceptibility was evaluated using the Kirby-Bauer disk diffusion method. In general, leaves showed higher concentrations of phenolics than the peel and seeds of fruits. In total, 23 phenolic compounds were identified and quantified, with sanguiin and apigenin-3-O-galactoside being present in the highest concentrations. Leaf extracts of pomegranate showed higher antioxidant activities than the other components in all methods used. In general, all extracts had a greater antimicrobial activity against Gram-positive bacteria. Persimmon leaf and seed extracts inhibited a greater number of bacteria, both Gram-positive and -negative. The lowest minimum inhibitory concentration (MIC) detected among Gram-positive and -negative bacteria was 10 mg/mL for pomegranate peel and leaf extracts against Staphylococcus aureus and S. pseudintermedius and for pomegranate leaf extract against Escherichia coli. Our results reinforce the need to value food industry by-products that could be used as food preservatives and antibiotic adjuvants against multiresistant bacteria.
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Affiliation(s)
- Vanessa Silva
- Microbiology and Antibiotic Resistance Team (MicroART), Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
- Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), University NOVA of Lisbon, 2829-516 Caparica, Portugal
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
- Functional Genomics and Proteomics Unit, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
| | - Adriana Silva
- Microbiology and Antibiotic Resistance Team (MicroART), Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
- Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), University NOVA of Lisbon, 2829-516 Caparica, Portugal
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
- Functional Genomics and Proteomics Unit, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
| | - Jessica Ribeiro
- Microbiology and Antibiotic Resistance Team (MicroART), Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
- Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), University NOVA of Lisbon, 2829-516 Caparica, Portugal
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal
| | - Alfredo Aires
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - Rosa Carvalho
- Department of Agronomy, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - Joana S Amaral
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Gilberto Igrejas
- Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), University NOVA of Lisbon, 2829-516 Caparica, Portugal
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
- Functional Genomics and Proteomics Unit, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
| | - Patrícia Poeta
- Microbiology and Antibiotic Resistance Team (MicroART), Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
- Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), University NOVA of Lisbon, 2829-516 Caparica, Portugal
- Associate Laboratory for Animal and Veterinary Science (AL4AnimalS), University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
- Veterinary and Animal Research Centre (CECAV), University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
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20
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Saeed S, Ahmed S, Naz A, Arooj F, Mehmood T. Valorization of Using Agro-Wastes for Levan through Submerged Fermentation and Statistical Optimization of the Process Variables Applying Response Surface Methodology (RSM) Design. Microorganisms 2023; 11:1559. [PMID: 37375062 DOI: 10.3390/microorganisms11061559] [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: 04/03/2023] [Revised: 06/05/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
Levan is a homopolysaccharide of fructose units that repeat as its structural core. As an exopolysaccharide (EPS), it is produced by a great variety of microorganisms and a small number of plant species. The principal substrate used for levan production in industries, i.e., sucrose, is expensive and, hence, the manufacturing process requires an inexpensive substrate. As a result, the current research was designed to evaluate the potential of sucrose-rich fruit peels, i.e., mango peels, banana peels, apple peels, and sugarcane bagasse, to produce levan using Bacillus subtilis via submerged fermentation. After screening, the highest levan-producing substrate, mango peel, was used to optimize several process parameters (temperature, incubation time, pH, inoculum volume, and agitation speed) employing the central composite design (CCD) of response surface methodology (RSM), and their impact on levan production was assessed. After incubation for 64 h at 35 °C and pH 7.5, the addition of 2 mL of inoculum, and agitation at 180 rpm, the highest production of levan was 0.717 g/L of mango peel hydrolysate (obtained from 50 g of mango peels/liter of distilled water). The F-value of 50.53 and p-value 0.001 were calculated using the RSM statistical tool to verify that the planned model was highly significant. The selected model's accuracy was proven by a high value (98.92%) of the coefficient of determination (R2). The results obtained from ANOVA made it clear that the influence of agitation speed alone on levan biosynthesis was statistically significant (p-value = 0.0001). The functional groups of levan produced were identified using FTIR (Fourier-transform ionization radiation). The sugars present in the levan were measured using HPLC and the levan was found to contain only fructose. The average molecular weight of the levan was 7.6 × 106 KDa. The findings revealed that levan can be efficiently produced by submerged fermentation using inexpensive substrate, i.e., fruit peels. Furthermore, these optimized cultural conditions can be applied on a commercial scale for industrial production and commercialization of levan.
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Affiliation(s)
- Shagufta Saeed
- Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Sibtain Ahmed
- Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan
| | - Alina Naz
- Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Fariha Arooj
- Department of Environmental Sciences, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Tahir Mehmood
- Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
- Centre for Applied Molecular Biology (CAMB), University of Punjab, Lahore 53700, Pakistan
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21
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Rani GM, Pathania D, Umapathi R, Rustagi S, Huh YS, Gupta VK, Kaushik A, Chaudhary V. Agro-waste to sustainable energy: A green strategy of converting agricultural waste to nano-enabled energy applications. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 875:162667. [PMID: 36894105 DOI: 10.1016/j.scitotenv.2023.162667] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 02/12/2023] [Accepted: 03/02/2023] [Indexed: 06/18/2023]
Abstract
The rising demands of the growing population have raised two significant global challenges viz. energy crisis and solid-waste management, ultimately leading to environmental deterioration. Agricultural waste (agro-waste) contributes to a large amount of globally produced solid waste, contaminating the environment, and raising human-health issues on improper management. It is essential for a circular economy to meet sustainable development goals and to design strategies to convert agro-waste into energy using nanotechnology-based processing strategies, by addressing the two significant challenges. This review illustrates the nano-strategic aspects of state-of-the-art agro-waste applications for energy harvesting and storage. It details the fundamentals related to converting agro-waste into energy resources in the form of green nanomaterials, biofuels, biogas, thermal energy, solar energy, triboelectricity, green hydrogen, and energy storage modules in supercapacitors and batteries. Besides, it highlights the challenges associated with agro-waste-to-green energy modules with their possible alternate solutions and advanced prospects. This comprehensive review will serve as a fundamental structure to guide future research on smart agro-waste management and nanotechnological innovations dedicated to its utilization for green energy applications without harming the environment. The nanomaterials assisted generation and storage of energy from agro-waste is touted to be the near-future of smart solid-waste management strategy for green and circular economy.
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Affiliation(s)
- Gokana Mohana Rani
- NanoBio High-Tech Materials Research Center, Department of Biological Sciences and Bioengineering, Inha University, Incheon 22212, Republic of Korea
| | - Diksha Pathania
- Animal Nutrition Division, ICAR-National Dairy Research Institute, Karnal 132001, India
| | - Reddicherla Umapathi
- NanoBio High-Tech Materials Research Center, Department of Biological Sciences and Bioengineering, Inha University, Incheon 22212, Republic of Korea
| | - Sarvesh Rustagi
- School of Applied and Life Sciences, Uttranchal University, Dehradun, Uttrakhand, India
| | - Yun Suk Huh
- NanoBio High-Tech Materials Research Center, Department of Biological Sciences and Bioengineering, Inha University, Incheon 22212, Republic of Korea
| | - Vijai Kumar Gupta
- Biorefining and Advanced Materials Research Center, SRUC, Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK
| | - Ajeet Kaushik
- NanoBioTech Laboratory, Department of Environmental Engineering, Florida Polytechnic University, Lakeland, FL, United States; School of Engineering, University of Petroleum and Energy Studies, Dehradun 248007, India.
| | - Vishal Chaudhary
- Department of Physics and Research Cell, Bhagini Nivedita College, University of Delhi, New Delhi, India; SUMAN Laboratory (SUstainable Materials & Advanced Nanotechnology Lab), New Delhi 110072, India.
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22
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Jaouhari Y, Travaglia F, Giovannelli L, Picco A, Oz E, Oz F, Bordiga M. From Industrial Food Waste to Bioactive Ingredients: A Review on the Sustainable Management and Transformation of Plant-Derived Food Waste. Foods 2023; 12:foods12112183. [PMID: 37297428 DOI: 10.3390/foods12112183] [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: 04/21/2023] [Revised: 05/19/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
According to the United Nations, approximately one-third of the food produced for human consumption is wasted. The actual linear "Take-Make-Dispose" model is nowadays obsolete and uneconomical for societies and the environment, while circular thinking in production systems and its effective adoption offers new opportunities and benefits. Following the "Waste Framework Directive" (2008/98/CE), the European Green Deal, and the actual Circular Economy Action Plan, when prevention is not possible, recovering an unavoidable food waste as a by-product represents a most promising pathway. Using last year's by-products, which are rich in nutrients and bioactive compounds, such as dietary fiber, polyphenols, and peptides, offer a wake-up call to the nutraceutical and cosmetic industry to invest and develop value-added products generated from food waste ingredients.
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Affiliation(s)
- Yassine Jaouhari
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - F Travaglia
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - L Giovannelli
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - A Picco
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - E Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Türkiye
| | - F Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Türkiye
| | - M Bordiga
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
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23
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Jolaosho TL, Elegbede IO, Akintola SL, Jimoh AAA. Biometric and gonadosomatic indices and chemical constituents of edible tissues and exoskeletons of Callinectes amnicola and their potential for reuse in the circular economy paradigm. Sci Rep 2023; 13:8502. [PMID: 37231086 DOI: 10.1038/s41598-023-35732-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Accepted: 05/23/2023] [Indexed: 05/27/2023] Open
Abstract
The study investigates some biological indices and chemical compositions of Callinectes amnicola and their potential for reuse in the context of the circular economy paradigm. The total of 322 mixed-sex C. amnicola collected over a period of six months was examined. The morphometric and meristic characteristics were estimated for biometric assessment. The gonads were obtained from the female crabs for gonadosomatic indices. The shell was obtained using the hand removal technique by detaching it from the crab body. The edible and shell portions were processed separately and subjected to chemical analysis. Our findings showed that females had the highest sex ratio across the six months. The slope values (b) for both sexes exhibited negative allometric growth across all months since the slope values obtained were less than 3 (b < 3). The values obtained for Fulton's condition factor (K) of crabs in all examined months were greater than 1. The edible portion had the highest moisture level at 62.57 ± 2.16% and varied significantly (P < 0.05). The high amount of total ash obtained in the shell sample showed that ash is the main mineral present in crab shells and showed a significant difference (P < 0.05). The shell sample had the highest concentrations of Na and CaCO3. Based on the findings of this study, it was observed that the shell waste contains some essential and transitional minerals (Ca, CaCO3, Na, and Mg) and can be utilized as catalysts in several local and industrial applications, such as pigments, adsorbents, therapeutics, livestock feeds, biomedical industries, liming, fertilization, and so on. Proper valorization of this shell waste should be encouraged rather than discarding it.
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Affiliation(s)
- Toheeb Lekan Jolaosho
- Department of Fisheries, Lagos State University, Lagos Badagry Expressway, P.M.B. 0001, Ojo, Nigeria.
| | - Isa Olalekan Elegbede
- Department of Fisheries, Lagos State University, Lagos Badagry Expressway, P.M.B. 0001, Ojo, Nigeria
- Department of Environmental Planning, Brandenburg University of Technology, Cottbus, Germany
- Department of Marine Sciences, University of Lagos, Akoka, Lagos, Nigeria
| | - Shehu Latunji Akintola
- Department of Fisheries, Lagos State University, Lagos Badagry Expressway, P.M.B. 0001, Ojo, Nigeria
| | - Abayomi Abdul-Azeez Jimoh
- Department of Fisheries, Lagos State University, Lagos Badagry Expressway, P.M.B. 0001, Ojo, Nigeria
- Department of Marine Sciences, University of Lagos, Akoka, Lagos, Nigeria
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24
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Pereira JAM, Berenguer CV, Câmara JS. Delving into Agri-Food Waste Composition for Antibacterial Phytochemicals. Metabolites 2023; 13:metabo13050634. [PMID: 37233675 DOI: 10.3390/metabo13050634] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 04/20/2023] [Accepted: 05/06/2023] [Indexed: 05/27/2023] Open
Abstract
The overuse of antibiotics in the healthcare, veterinary, and agricultural industries has led to the development of antimicrobial resistance (AMR), resulting in significant economic losses worldwide and a growing healthcare problem that urgently needs to be solved. Plants produce a variety of secondary metabolites, making them an area of interest in the search for new phytochemicals to cope with AMR. A great part of agri-food waste is of plant origin, constituting a promising source of valuable compounds with different bioactivities, including those against antimicrobial resistance. Many types of phytochemicals, such as carotenoids, tocopherols, glucosinolates, and phenolic compounds, are widely present in plant by-products, such as citrus peels, tomato waste, and wine pomace. Unveiling these and other bioactive compounds is therefore very relevant and could be an important and sustainable form of agri-food waste valorisation, adding profit for local economies and mitigating the negative impact of these wastes' decomposition on the environment. This review will focus on the potential of agri-food waste from a plant origin as a source of phytochemicals with antibacterial activity for global health benefits against AMR.
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Affiliation(s)
- Jorge A M Pereira
- CQM-Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
| | - Cristina V Berenguer
- CQM-Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
| | - José S Câmara
- CQM-Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e da Engenharia, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
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25
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Núñez-Gómez V, González-Barrio R, Periago MJ. Interaction between Dietary Fibre and Bioactive Compounds in Plant By-Products: Impact on Bioaccessibility and Bioavailability. Antioxidants (Basel) 2023; 12:antiox12040976. [PMID: 37107351 PMCID: PMC10135553 DOI: 10.3390/antiox12040976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 04/07/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
In Europe, around 31 million tonnes of food by-products are generated during primary production and trade. The management of these by-products may cause a negative impact, both at the economic and environmental levels, for both industry and society. In this regard, taking into consideration that these by-products retain the dietary fibre compositions and the bioactive compounds of the starting materials, plant food agro-industries have an interest in taking advantage of them, from a nutritional point of view. Therefore, this review evaluates the role of dietary fibre and bioactive compounds in these by-products as well as the potential interactions of both components and their implications for health, since the bioactive compounds associated with fibre may reach the colon, where they can be metabolised into postbiotic compounds, providing important health benefits (prebiotic, antioxidant, anti-inflammatory, etc.). Consequently, this aspect, on which there are few studies, is very relevant and must be considered in the revaluation of by-products to obtain new ingredients for food processing with improved nutritional and technological properties.
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Affiliation(s)
- Vanesa Núñez-Gómez
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University of Murcia, 30100 Murcia, Spain
| | - Rocío González-Barrio
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University of Murcia, 30100 Murcia, Spain
| | - María Jesús Periago
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University of Murcia, 30100 Murcia, Spain
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26
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Nath PC, Ojha A, Debnath S, Sharma M, Nayak PK, Sridhar K, Inbaraj BS. Valorization of Food Waste as Animal Feed: A Step towards Sustainable Food Waste Management and Circular Bioeconomy. Animals (Basel) 2023; 13:ani13081366. [PMID: 37106930 PMCID: PMC10134991 DOI: 10.3390/ani13081366] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 04/05/2023] [Accepted: 04/14/2023] [Indexed: 04/29/2023] Open
Abstract
The growing population and healthy food demands have led to a rise in food waste generation, causing severe environmental and economic impacts. However, food waste (FW) can be converted into sustainable animal feed, reducing waste disposal and providing an alternative protein source for animals. The utilization of FW as animal feed presents a solution that not only tackles challenges pertaining to FW management and food security but also lessens the demand for the development of traditional feed, which is an endeavour that is both resource and environmentally intensive in nature. Moreover, this approach can also contribute to the circular economy by creating a closed-loop system that reduces the use of natural resources and minimizes environmental pollution. Therefore, this review discusses the characteristics and types of FW, as well as advanced treatment methods that can be used to recycle FW into high-quality animal feed and its limitations, as well as the benefits and drawbacks of using FW as animal feed. Finally, the review concludes that utilization of FW as animal feed can provide a sustainable solution for FW management, food security, preserving resources, reducing environmental impacts, and contributing to the circular bioeconomy.
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Affiliation(s)
- Pinku Chandra Nath
- Department of Bio Engineering, National Institute of Technology Agartala, Jirania 799046, India
| | - Amiya Ojha
- Department of Bio Engineering, National Institute of Technology Agartala, Jirania 799046, India
| | - Shubhankar Debnath
- Department of Bio Engineering, National Institute of Technology Agartala, Jirania 799046, India
| | - Minaxi Sharma
- Department of Applied Biology, University of Science and Technology Meghalaya, Baridua 793101, India
| | - Prakash Kumar Nayak
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to Be University), Coimbatore 641021, India
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27
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Pop OL, Suharoschi R, Socaci SA, Berger Ceresino E, Weber A, Gruber-Traub C, Vodnar DC, Fărcaș AC, Johansson E. Polyphenols—Ensured Accessibility from Food to the Human Metabolism by Chemical and Biotechnological Treatments. Antioxidants (Basel) 2023; 12:antiox12040865. [PMID: 37107240 PMCID: PMC10135483 DOI: 10.3390/antiox12040865] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 03/27/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023] Open
Abstract
Polyphenols are plant-based compounds famous for their positive impact on both human health and the quality of food products. The benefits of polyphenols are related to reducing cardiovascular diseases, cholesterol management, cancers, and neurological disorders in humans and increasing the shelf life, management of oxidation, and anti-microbial activity in food products. The bioavailability and bio-accessibility of polyphenols are of the highest importance to secure their impact on human and food health. This paper summarizes the current state-of-the-art approaches on how polyphenols can be made more accessible in food products to contribute to human health. For example, by using food processing methods including various technologies, such as chemical and biotechnological treatments. Food matrix design and simulation procedures, in combination with encapsulation of fractionated polyphenols utilizing enzymatic and fermentation methodology, may be the future technologies to tailor specific food products with the ability to ensure polyphenol release and availability in the most suitable parts of the human body (bowl, intestine, etc.). The development of such new procedures for utilizing polyphenols, combining novel methodologies with traditional food processing technologies, has the potential to contribute enormous benefits to the food industry and health sector, not only reducing food waste and food-borne illnesses but also to sustain human health.
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Affiliation(s)
- Oana Lelia Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Molecular Nutrition and Proteomics Laboratory, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Ramona Suharoschi
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Molecular Nutrition and Proteomics Laboratory, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Sonia Ancuța Socaci
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Elaine Berger Ceresino
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden
| | - Achim Weber
- Innovation Field Functional Surfaces and Materials, Fraunhofer Institute for Interfacial Engineering and Biotechnology, Nobelstraße 12, 70569 Stuttgart, Germany
| | - Carmen Gruber-Traub
- Innovation Field Functional Surfaces and Materials, Fraunhofer Institute for Interfacial Engineering and Biotechnology, Nobelstraße 12, 70569 Stuttgart, Germany
| | - Dan Cristian Vodnar
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Anca Corina Fărcaș
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Eva Johansson
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden
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28
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Tomar GS, Gundogan R, Can Karaca A, Nickerson M. Valorization of wastes and by-products of nuts, seeds, cereals and legumes processing. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 107:131-174. [PMID: 37898538 DOI: 10.1016/bs.afnr.2023.03.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Abstract
Wastes and by-products of nuts, seeds, cereals and legumes carry a unique potential for valorization into value-added ingredients due to their protein, dietary fiber, antioxidant, vitamin and mineral contents. The most crucial factor in the recovery of value-added ingredients and bioactives from the wastes and by-products is the utilization of the most efficient extraction technique. This work is an overview of the classification of wastes and by-products of nuts, seeds, cereals and legumes processing, the methods used in the extraction of valuable compounds such as proteins, dietary fibers, phenolics, flavonoids and other bioactives. This chapter provides insights on the promising applications of extracted ingredients in various end products. A special emphasis is given to the challenges and improvement methods for extraction of value-added compounds from wastes and by-products of nuts, seeds, cereals and legumes processing.
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Affiliation(s)
- Gizem Sevval Tomar
- Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Rukiye Gundogan
- Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Asli Can Karaca
- Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey.
| | - Michael Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
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29
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Rejeb A, Rejeb K, Appolloni A, Treiblmaier H, Iranmanesh M. Circular Economy Research in the COVID-19 Era: a Review and the Road Ahead. CIRCULAR ECONOMY AND SUSTAINABILITY 2023:1-31. [PMID: 37360377 PMCID: PMC10042431 DOI: 10.1007/s43615-023-00265-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Accepted: 03/13/2023] [Indexed: 03/29/2023]
Abstract
The onset of the Coronavirus Disease 2019 (COVID-19) pandemic has resulted in a major crisis that has severely impacted numerous economic, environmental, and social aspects of human life. During the pandemic, the potential of the circular economy (CE) has gained increasing attention as a prospective remedy for numerous sustainability problems. This systematic literature review charts CE research in the COVID-19 era. To this end, 160 journal articles were selected from the Scopus database. The performance indicators of the literature were determined and described through a bibliometric analysis. Moreover, the conceptual structure of CE research was identified via a keyword co-occurrence network. Based on bibliographic coupling, the focus of CE research in the COVID-19 era revolves mainly around five thematic areas, including: (1) waste management; (2) digitalization and sustainable supply chain management; (3) the impact of COVID-19 on food systems; (4) sustainable development goals, smart cities, and bioeconomy; and (5) closed-loop supply chains. Overall, this review contributes to enriching the literature by determining the main thematic areas and future research directions that can help to advance the transition to the CE and reduce the impact of COVID-19 and similar disasters in the future.
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Affiliation(s)
- Abderahman Rejeb
- Department of Management and Law, Faculty of Economics, University of Rome Tor Vergata, Via Columbia, 2, Rome, 00133 Italy
| | - Karim Rejeb
- Faculty of Sciences of Bizerte, University of Carthage, Zarzouna, Bizerte 7021 Tunisia
| | - Andrea Appolloni
- Department of Management and Law, Faculty of Economics, University of Rome Tor Vergata, Via Columbia, 2, Rome, 00133 Italy
- School of Management, Cranfield University, MK43 0AL Cranfield, Bedford, UK
| | - Horst Treiblmaier
- School of International Management, Modul University Vienna, Vienna, Austria
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Kumar S, Yadav D, Singh D, Shakya K, Rathi B, Poonam. Recent developments on Junin virus, a causative agent for Argentine haemorrhagic fever. Rev Med Virol 2023; 33:e2419. [PMID: 36635519 DOI: 10.1002/rmv.2419] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Accepted: 12/21/2022] [Indexed: 01/14/2023]
Abstract
Junin virus consists of ribonucleic acid as the genome and is responsible for a rapidly changing tendency of the virus. The virus is accountable for ailments in the human body and causes Argentine Haemorrhagic Fever (AHF). The infection is may be transmitted through contact between an infected animal/host and a person, and later between person to person. Prevention of outbreaks of AHF in humans can be a tough practice, as their occurrence is infrequent and unpredictable. In this review, recent information from the past 5 years available on the Junin virus including the risk of its emergence, infectious agents, its pathogenesis in humans, available diagnostic and therapeutic approaches, and disease management has been summarised. Altogether, this article would be highly significant in understanding the mechanistic basis behind virus interaction and other processes during the life cycle. Currently, no specific therapeutic options are available to treat the Junin virus infection. The information covered in this review could be important for finding possible treatment options for Junin virus infections.
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Affiliation(s)
- Sumit Kumar
- Department of Chemistry, Miranda House, University of Delhi, Delhi, India
| | - Dharna Yadav
- Department of Chemistry, Miranda House, University of Delhi, Delhi, India
| | - Divya Singh
- Department of Chemistry, Miranda House, University of Delhi, Delhi, India
| | - Kriti Shakya
- Department of Chemistry, Miranda House, University of Delhi, Delhi, India
| | - Brijesh Rathi
- Department of Chemistry, Har Gobind Khorana Centre for Chemical Biology, Hansraj College, University of Delhi, Delhi, India.,Delhi School of Public Health, Institute of Eminence, University of Delhi, Delhi, India
| | - Poonam
- Department of Chemistry, Miranda House, University of Delhi, Delhi, India.,Delhi School of Public Health, Institute of Eminence, University of Delhi, Delhi, India
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Cell Nucleation Dynamic and Expansion Characteristics of Milk Protein Puffs Containing Fruit Pomace Made by Supercritical Fluid Extrusion. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03018-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
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Ranjbari M, Shams Esfandabadi Z, Gautam S, Ferraris A, Scagnelli SD. Waste management beyond the COVID-19 pandemic: Bibliometric and text mining analyses. GONDWANA RESEARCH : INTERNATIONAL GEOSCIENCE JOURNAL 2023; 114:124-137. [PMID: 35153532 PMCID: PMC8816840 DOI: 10.1016/j.gr.2021.12.015] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 12/15/2021] [Accepted: 12/22/2021] [Indexed: 05/05/2023]
Abstract
The outbreak of the COVID-19 pandemic has significantly increased the demand for personal protective equipment, in particular face masks, thus leading to a huge amount of healthcare waste generated worldwide. Consequently, such an unprecedented amount of newly emerged waste has posed significant challenges to practitioners, policy-makers, and municipal authorities involved in waste management (WM) systems. This research aims at mapping the COVID-19-related scientific production to date in the field of WM. In this vein, the performance indicators of the target literature were analyzed and discussed through conducting a bibliometric analysis. The conceptual structure of COVID-19-related WM research, including seven main research themes, were uncovered and visualized through a text mining analysis as follows: (1) household and food waste, (2) personnel safety and training for waste handling, (3) sustainability and circular economy, (4) personal protective equipment and plastic waste, (5) healthcare waste management practices, (6) wastewater management, and (7) COVID-19 transmission through infectious waste. Finally, a research agenda for WM practices and activities in the post-COVID-19 era was proposed, focusing on the following three identified research gaps: (i) developing a systemic framework to properly manage the pandemic crisis implications for WM practices as a whole, following a systems thinking approach, (ii) building a circular economy model encompassing all activities from the design stage to the implementation stage, and (iii) proposing incentives to effectively involve informal sectors and local capacity in decentralizing municipal waste management, with a specific focus on developing and less-developed countries.
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Affiliation(s)
- Meisam Ranjbari
- Department of Economics and Statistics "Cognetti de Martiis", University of Turin, Torino, Italy
- ESSCA School of Management, Lyon, France
| | - Zahra Shams Esfandabadi
- Department of Environment, Land and Infrastructure Engineering (DIATI), Politecnico di Torino, Torino, Italy
- Energy Center Lab, Politecnico di Torino, Torino, Italy
| | - Sneha Gautam
- Karunya Institute of Technology and Sciences, Coimbatore, Tamil Nadu, India
| | - Alberto Ferraris
- Department of Management, University of Turin, Torino, Italy
- Laboratory for International and Regional Economics, Graduate School of Economics and Management, Ural Federal University, Russia
- Faculty of Economics and Business, University of Rijeka, Croatia
| | - Simone Domenico Scagnelli
- Department of Management, University of Turin, Torino, Italy
- School of Business and Law, Edith Cowan University, Joondalup, Australia
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Friedman IS, Fernández-Gimenez AV. State of knowledge about biotechnological uses of digestive enzymes of marine fishery resources: A worldwide systematic review. AQUACULTURE AND FISHERIES 2023. [DOI: 10.1016/j.aaf.2023.01.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
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Recent Advances in Health Benefits of Bioactive Compounds from Food Wastes and By-Products: Biochemical Aspects. Int J Mol Sci 2023; 24:ijms24032019. [PMID: 36768340 PMCID: PMC9916361 DOI: 10.3390/ijms24032019] [Citation(s) in RCA: 20] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 01/12/2023] [Accepted: 01/17/2023] [Indexed: 01/22/2023] Open
Abstract
Bioactive compounds, including terpenoids, polyphenols, alkaloids and other nitrogen-containing constituents, exert various beneficial effects arising from their antioxidant and anti-inflammatory properties. These compounds can be found in vegetables, fruits, grains, spices and their derived foods and beverages such as tea, olive oil, fruit juices, wine, chocolate and beer. Agricultural production and the food supply chain are major sources of food wastes, which can become resources, as they are rich in bioactive compounds. The aim of this review is to highlight recent articles demonstrating the numerous potential uses of products and by-products of the agro-food supply chain, which can have various applications.
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Utilization of Food Waste and By-Products in the Fabrication of Active and Intelligent Packaging for Seafood and Meat Products. Foods 2023; 12:foods12030456. [PMID: 36765983 PMCID: PMC9914485 DOI: 10.3390/foods12030456] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 12/29/2022] [Accepted: 01/12/2023] [Indexed: 01/21/2023] Open
Abstract
Research on the utilization of food waste and by-products, such as peels, pomace, and seeds has increased in recent years. The high number of valuable compounds, such as starch, protein, and bioactive materials in waste and by-products from food manufacturing industries creates opportunities for the food packaging industry. These opportunities include the development of biodegradable plastics, functional compounds, active and intelligent packaging materials. However, the practicality, adaptability and relevance of up-scaling this lab-based research into an industrial scale are yet to be thoroughly examined. Therefore, in this review, recent research on the development of active and intelligent packaging materials, their applications on seafood and meat products, consumer acceptance, and recommendations to improve commercialization of these products were critically overviewed. This work addresses the challenges and potential in commercializing food waste and by-products for the food packaging industry. This information could be used as a guide for research on reducing food loss and waste while satisfying industrial demands.
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Bioactive Compounds from Fruits as Preservatives. Foods 2023; 12:foods12020343. [PMID: 36673435 PMCID: PMC9857965 DOI: 10.3390/foods12020343] [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: 12/02/2022] [Revised: 01/02/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023] Open
Abstract
The use of additives with preservative effects is a common practice in the food industry. Although their use is regulated, natural alternatives have gained more attention among researchers and professionals in the food industry in order to supply processed foods with a clean label. Fruits are essential components in a healthy diet and have also been associated with improved health status and a lower risk of developing diseases. This review aims to provide an overview of the main bioactive compounds (polyphenols, betalain, and terpenes) naturally found in fruits, their antioxidant and antimicrobial activity in vitro, and their preservative effect in different foods. Many extracts obtained from the skin (apple, grape, jabuticaba, orange, and pomegranate, for instance), pulp (such as red pitaya), and seeds (guarana, grape, and jabuticaba) of fruits are of great value due to the presence of multiple compounds (punicalagin, catechin, gallic acid, limonene, β-pinene, or γ-terpinene, for instance). In terms of antioxidant activity, some fruits that stand out are date, jabuticaba, grape, and olive, which interact with different radicals and show different mechanisms of action in vitro. Antimicrobial activity is observed for natural extracts and essential oils (especially from citrus fruits) that limit the growth of many microorganisms (Bacillus subtilis, Escherichia coli, Penicillium digitatum, and Pseodomonas aeruginosa, for instance). Studies in foods have revealed that the use of extracts or essential oils as free or encapsulated forms or incorporated into films and coatings can inhibit microbial growth, slow oxidative reactions, reduce the accumulation of degradative products, and also preserve sensory attributes, especially with films and coatings. Future studies could focus on the advances of extracts and essential oils to align their use with the development of healthier foods (especially for meat products) and explore the inhibition of spoilage microorganisms in dairy products, for instance.
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Martínez-Inda B, Esparza I, Moler JA, Jiménez-Moreno N, Ancín-Azpilicueta C. Valorization of agri-food waste through the extraction of bioactive molecules. Prediction of their sunscreen action. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2023; 325:116460. [PMID: 36283169 DOI: 10.1016/j.jenvman.2022.116460] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 09/20/2022] [Accepted: 10/04/2022] [Indexed: 06/16/2023]
Abstract
The aim of this work was to identify the phenolic composition of 18 different vegetable residues and to determine the relationship between their phenolic compounds, antioxidant capacity and sun protection factor. For this purpose, samples of agri-food residues were analyzed to quantify their antioxidant capacity, total polyphenol and flavonoid content, sun protection factor and individual phenolic compounds through HPLC-DAD-FLD. Among the different phenolic compounds found in the extracts, the phenolic acids, especially caffeic acid, chlorogenic acid, p-coumaric acid and protocatechuic acid were the ones that have been most frequently identified, and, therefore, are present in a wide range of extracts. Black chai tea, lemon ginger tea and peanut extracts were the most antioxidant and photoprotective extracts. Phenolic compounds in the extracts have been found to contribute to their antioxidant activity and are closely correlated to their photoprotective capacity. A regression model that allows predicting the photoprotective capacity of any extract based on its total phenol content has been developed as a tool to determine the most suitable industrial application for each vegetable extract.
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Affiliation(s)
- Blanca Martínez-Inda
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain; Institute for Advanced Materials (INAMAT(2)), Universidad Pública de Navarra, 31006, Pamplona, Spain
| | - Irene Esparza
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain; Institute for Advanced Materials (INAMAT(2)), Universidad Pública de Navarra, 31006, Pamplona, Spain
| | - José Antonio Moler
- Department of Statistics and Operational Research, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
| | - Nerea Jiménez-Moreno
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain; Institute for Advanced Materials (INAMAT(2)), Universidad Pública de Navarra, 31006, Pamplona, Spain
| | - Carmen Ancín-Azpilicueta
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain; Institute for Advanced Materials (INAMAT(2)), Universidad Pública de Navarra, 31006, Pamplona, Spain.
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Chemical compositions of bivalves shells: Anadara senilis, Crassostrea gasar, and Mytilus edulis and their potential for a sustainable circular economy. SN APPLIED SCIENCES 2023. [DOI: 10.1007/s42452-022-05267-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
Abstract
AbstractThe paradigm termed circular blue economy has become a concept that is greatly associated with the utilization of marine resources to ensure continued sustainability. Several constraints and limitations related to plants and plant products means human needs to look beyond green economy. The chemical constituents of animals also allow researchers to evaluate their growth and development. This study evaluates the proximate and chemical compositions of Anadara senilis, Crassostrea gasar, and Mytilus edulis, with emphasizes on their calcium and calcium carbonate contents and industrial importance. A total of 270 live bivalve samples were collected from March to May 2021 from Lagos Lagoon harbour. Each bivalve sample collected was opened to separate the flesh from the species’ shell, sun-dried and transported to the laboratory for analysis. One-way analysis of variance was adopted to estimate the significance level at 5% (P < 0.05). Post-HOC LSD test was performed to verify the disparity of mean. The results of this study revealed that Mytilus edulis shells had the highest moisture, crude protein, and crude fat at 1.15 ± 0.05%, 4.29 ± 0.43%, and 0.96 ± 0.15%, respectively and showed significant difference (P < 0.05). Anadara senilis shells had high levels of calcium (51.00 ± 2.87 mg/kg), magnesium (0.59 ± 0.23 mg/kg) and calcium carbonate (60.91 ± 2.50 mg/kg). Due to the high Ca and CaCO3 contents obtained, these shells can be processed alongside other biomaterials into food supplements, animal feeds, dental products, plant nutrient supplements, ornamental purpose, construction, agricultural industries among others. These would enhance the development of cottage industries, promotes farming of shell animals, help to alleviate the unemployment crisis and creation of wealth from substances which would have been regarded as waste.
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Angeloni C, Malaguti M, Prata C, Freschi M, Barbalace MC, Hrelia S. Mechanisms Underlying Neurodegenerative Disorders and Potential Neuroprotective Activity of Agrifood By-Products. Antioxidants (Basel) 2022; 12:antiox12010094. [PMID: 36670956 PMCID: PMC9854890 DOI: 10.3390/antiox12010094] [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: 11/30/2022] [Revised: 12/23/2022] [Accepted: 12/25/2022] [Indexed: 01/03/2023] Open
Abstract
Neurodegenerative diseases, characterized by progressive loss in selected areas of the nervous system, are becoming increasingly prevalent worldwide due to an aging population. Despite their diverse clinical manifestations, neurodegenerative diseases are multifactorial disorders with standard features and mechanisms such as abnormal protein aggregation, mitochondrial dysfunction, oxidative stress and inflammation. As there are no effective treatments to counteract neurodegenerative diseases, increasing interest has been directed to the potential neuroprotective activities of plant-derived compounds found abundantly in food and in agrifood by-products. Food waste has an extremely negative impact on the environment, and recycling is needed to promote their disposal and overcome this problem. Many studies have been carried out to develop green and effective strategies to extract bioactive compounds from food by-products, such as peel, leaves, seeds, bran, kernel, pomace, and oil cake, and to investigate their biological activity. In this review, we focused on the potential neuroprotective activity of agrifood wastes obtained by common products widely produced and consumed in Italy, such as grapes, coffee, tomatoes, olives, chestnuts, onions, apples, and pomegranates.
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Affiliation(s)
- Cristina Angeloni
- Department for Life Quality Studies, Alma Mater Studiorum–University of Bologna, Corso D’Augusto 237, 47921 Rimini, Italy
| | - Marco Malaguti
- Department for Life Quality Studies, Alma Mater Studiorum–University of Bologna, Corso D’Augusto 237, 47921 Rimini, Italy
- Correspondence: (M.M.); (C.P.)
| | - Cecilia Prata
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum–University of Bologna, Via Irnerio 48, 40126 Bologna, Italy
- Correspondence: (M.M.); (C.P.)
| | - Michela Freschi
- Department for Life Quality Studies, Alma Mater Studiorum–University of Bologna, Corso D’Augusto 237, 47921 Rimini, Italy
| | - Maria Cristina Barbalace
- Department for Life Quality Studies, Alma Mater Studiorum–University of Bologna, Corso D’Augusto 237, 47921 Rimini, Italy
| | - Silvana Hrelia
- Department for Life Quality Studies, Alma Mater Studiorum–University of Bologna, Corso D’Augusto 237, 47921 Rimini, Italy
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Szwast M, Polak D, Arciszewska W, Zielińska I. Novel PVDF-PEG-CaCO 3 Membranes to Achieve the Objectives of the Water Circular Economy by Removing Pharmaceuticals from the Aquatic Environment. MEMBRANES 2022; 13:44. [PMID: 36676851 PMCID: PMC9863228 DOI: 10.3390/membranes13010044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 12/20/2022] [Accepted: 12/26/2022] [Indexed: 06/17/2023]
Abstract
In the aquatic environment, substances of pharmacological origin are common contaminants. The difficulty of removing them from water is a problem for the implementation of a circular economy policy. When recycling water, an effort should be made to remove, or at least, minimize the presence of these substances in the water. Porous membranes with a new functionality consisting in their adsorption capacity towards pharmaceutical substances have been developed. A Polyvinylidene Fluoride (PVDF) membrane with Calcium Carbonate (CaCO3) nanoparticles as an adsorbent was prepared. By implementing an integrated filtration-adsorption process using sulphadiazine, as a representative of pharmacological substances, 57 mg/m2 of adsorption capacity has been obtained, which is an improvement in adsorption properties of more than 50 times that of a commercial membrane. At the same time the membrane permeability is 0.29 m3/(h·m2·bar), which means that the membrane's permeability was improved by 75%.
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Diaconeasa Z, Iuhas CI, Ayvaz H, Mortas M, Farcaş A, Mihai M, Danciu C, Stanilă A. Anthocyanins from Agro-Industrial Food Waste: Geographical Approach and Methods of Recovery-A Review. PLANTS (BASEL, SWITZERLAND) 2022; 12:plants12010074. [PMID: 36616202 PMCID: PMC9823320 DOI: 10.3390/plants12010074] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 12/19/2022] [Accepted: 12/20/2022] [Indexed: 05/13/2023]
Abstract
Drastic growth in the amount of global food waste produced is observed every year, not only due to incessant population growth but also economic growth, lifestyle, and diet changes. As a result of their increasing health awareness, people are focusing more on healthy diets rich in fruits and vegetables. Thus, following worldwide fruit and vegetable consumption and their processing in various industries (juice, jams, wines, preserves), significant quantities of agro-industrial waste are produced (pomace, peels, seeds) that still contain high concentrations of bioactive compounds. Among bioactive compounds, anthocyanins have an important place, with their multiple beneficial effects on health; therefore, their extraction and recovery from food waste have become a topic of interest in recent years. Accordingly, this review aims to summarize the primary sources of anthocyanins from food waste and the novel eco-friendly extraction methods, such as pulsed electric field extraction, enzyme-assisted extraction, supercritical fluid extraction, pressurized liquid extraction, microwave-assisted extraction, and ultrasonic-assisted extraction. The advantages and disadvantages of these techniques will also be covered to encourage future studies and opportunities focusing on improving these extraction techniques.
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Affiliation(s)
- Zoriţa Diaconeasa
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Mănă¸stur, 400372 Cluj-Napoca, Romania
- BioTech Technology Transfer Center, 400372 Cluj-Napoca, Romania
| | - Cristian I. Iuhas
- Faculty of Medicine, Iuliu Hatieganu University of Medicine and Pharmacy, 400372 Cluj-Napoca, Romania
| | - Huseyin Ayvaz
- Department of Food Engineering, Faculty of Engineering, Canakkale Onsekiz Mart University, Canakkale 17100, Turkey
| | - Mustafa Mortas
- Food Engineering Department, Faculty of Engineering, Ondokuz Mayıs University, Samsun 55139, Turkey
| | - Anca Farcaş
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Mănă¸stur, 400372 Cluj-Napoca, Romania
- BioTech Technology Transfer Center, 400372 Cluj-Napoca, Romania
| | - Mihaela Mihai
- BioTech Technology Transfer Center, 400372 Cluj-Napoca, Romania
- Department of Transversal Competencies, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Mănă¸stur, 400372 Cluj-Napoca, Romania
| | - Corina Danciu
- Department of Pharmacognosy, Victor Babes University of Medicine and Pharmacy, 2 Eftimie Murgu Sq., 300041 Timisoara, Romania
| | - Andreea Stanilă
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Mănă¸stur, 400372 Cluj-Napoca, Romania
- BioTech Technology Transfer Center, 400372 Cluj-Napoca, Romania
- Correspondence: ; Tel.: +40-748-650-764
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Current Challenges in the Sustainable Valorisation of Agri-Food Wastes: A Review. Processes (Basel) 2022. [DOI: 10.3390/pr11010020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
In the upcoming years, the world will face societal challenges arising, in particular, from the impact of climate change and the inefficient use of natural resources, in addition to an exponential growth of the world population, which according to the United Nations (UN) estimations will be 9.8 billion in 2050. This increasing trend requires optimized management of natural resources with the use of value-added waste and a significant reduction in food loss and food waste. Moreover, the recent pandemic situation, COVID-19, has contributed indisputably. Along with the agri-food supply chain, several amounts of waste or by-products are generated. In most cases, these biomass wastes cause serious environmental concerns and high costs to enterprises. The valorisation of the agri-food loss and food industry wastes emerged as a useful strategy to produce certain value-added compounds with several potential applications, namely in the food, health, pharmaceutical, cosmetic, and environmental fields. Therefore, in this review, some of the crucial sustainable challenges with impacts on the valorisation of agri-food loss/wastes and by-products are discussed and identified, in addition to several opportunities, trends and innovations. Potential applications and usages of the most important compounds found in food loss/waste will be highlighted, with a focus on the food industry, pharmaceutical industry, and the environment.
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Polyphenol Release from Wheat Bran Using Ethanol-Based Organosolv Treatment and Acid/Alkaline Catalysis: Process Modeling Based on Severity and Response Surface Optimization. Antioxidants (Basel) 2022; 11:antiox11122457. [PMID: 36552665 PMCID: PMC9774914 DOI: 10.3390/antiox11122457] [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: 11/17/2022] [Revised: 12/08/2022] [Accepted: 12/09/2022] [Indexed: 12/15/2022] Open
Abstract
Wheat bran (WB) is globally a major food industry waste, with a high prospect as a bioresource in the production of precious polyphenolic phytochemicals. In this framework, the current investigation had as objectives (i) to use ethanol organosolv treatment and study the effect of acid and alkali catalysts on releasing bound polyphenols, (ii) establish linear and quadratic models of polyphenol recovery based on severity and response surface, and (iii) examine the polyphenolic composition of the extracts generated. Using sulfuric acid and sodium hydroxide as the acid and the alkali catalyst, respectively, it was found that the correlation of combined severity factor with total polyphenol yield was significant in the acid catalysis, but a highly significant correlation in the alkali-catalyzed process was established with modified severity factor, which takes into consideration catalyst concentration, instead of pH. Optimization of the process with response surface confirmed that polyphenol release from WB was linked to treatment time, but also catalyst concentration. Under optimized conditions, the acid- and alkali-catalyzed processes afforded total polyphenol yields of 10.93 ± 0.62 and 19.76 ± 0.76 mg ferulic acid equivalents g-1 dry mass, respectively. Examination of the polyphenolic composition revealed that the alkali-catalyzed process had a striking effect on releasing ferulic acid, but the acid catalysis was insufficient in this regard. The outcome concerning the antioxidant properties was contradictory with respect to the antiradical activity and ferric-reducing power of the extracts, a fact most probably attributed to extract constituents other than ferulic acid. The process modeling proposed herein may be valuable in assessing both process effectiveness and severity, with a perspective of establishing WB treatments that would provide maximum polyphenol recovery with minimum harshness and cost.
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Process Optimization of Phytoantioxidant and Photoprotective Compounds from Carob Pods ( Ceratonia siliqua L.) Using Ultrasonic Assisted Extraction Method. Molecules 2022; 27:molecules27248802. [PMID: 36557933 PMCID: PMC9783530 DOI: 10.3390/molecules27248802] [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: 11/06/2022] [Revised: 12/06/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022] Open
Abstract
The current study first describes the extraction of phytoantioxidant polyphenols from Carob byproducts (pods) using maceration and heating-assisted extraction as traditional methods and ultrasonic-assisted extraction (UAE) as an innovative method to determine the most efficient extraction process in terms of four targeted responses: total phenolic content (TPC), antioxidant activities (TAC and DPPH), and photoprotective properties as measured by the sun protection factor (SPF). Second, we used response surface methodology (RSM) with a central composite rotatable design (CCDR) approach to investigate the influence of process variables (extraction time, extraction temperature, and solvent concentration) on UAE, which was found to be the most effective extraction technique in our study. Carob byproduct extracts had a TPC ranging from 6.21 to 21.92 mg GAE/g dw, a TAC ranging from 22.00 to 49.30 mg AAE/g dw, DPPH scavenging activity ranging from 56.35 to 90.50%, and SPF values ranging from 8.62 to 22.37. The optimal UAE conditions for maximum TPC, TAC, DPPH, and SPF responses were determined to be 38.90% ethanol, 53.90 °C, and 50.92 min. Using Carob as a source for sustainable and bioactive products in conjunction with optimized UAE is a promising contribution to the cosmetic industry that will help to strengthen the concept of environmentally-friendly "green chemistry". Given that Carob pulp or seeds are considered food byproducts, the research presented here encourages the use of these agri-food waste materials in cosmetics.
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Lima JR, Mellinger CG. Pulses-derived proteins for the plant-based market: opportunities to reduce postharvest loss and waste. Curr Opin Biotechnol 2022; 78:102820. [PMID: 36308985 DOI: 10.1016/j.copbio.2022.102820] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 09/14/2022] [Accepted: 09/18/2022] [Indexed: 12/14/2022]
Abstract
Pulses are one of the main global food sources and have become even more essential after the enormous growth of the plant-based food market. Among the losses and waste throughout the supply chain, postharvest ones and industrial sidestreams from protein processing are of special interest. In this review, we present the main reasons for postharvest losses, and strategies to reduce them. We also describe how to value the waste fractions generated from obtaining pulses' proteins and ways to enhance the proteins' functionalities. Fermentation and the use of enzymes were emphasized as biotechnological tools to develop new food ingredients and products.
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Affiliation(s)
- Janice R Lima
- Embrapa Food Technology, Avenida das Américas, 29.501 Rio de Janeiro, Brazil
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Grapevine leaves (Vitis vinifera): Chemical characterization of bioactive compounds and antioxidant activity during leave development. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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47
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By-products of dates, cherries, plums and artichokes: A source of valuable bioactive compounds. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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48
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New Perspectives on the Sustainable Employment of Chestnut Shells as Active Ingredient against Oral Mucositis: A First Screening. Int J Mol Sci 2022; 23:ijms232314956. [PMID: 36499282 PMCID: PMC9737246 DOI: 10.3390/ijms232314956] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 11/24/2022] [Accepted: 11/26/2022] [Indexed: 12/02/2022] Open
Abstract
Oral mucositis (OM), a common side effect of oncological treatment, is an oral mucosal disorder characterized by painful ulcerations and increased risk of infection. The use of natural antioxidants to suppress the redox imbalance responsible for the OM condition has emerged as an interesting approach to prevent/treat OM. This study aims to explore the chestnut (Castana sativa) shells as potential active ingredient against OM. Therefore, chestnut shells were extracted at different temperatures (110-180 °C) by Subcritical Water Extraction (SWE), aiming to recover antioxidants. The extracts were also evaluated against microorganisms present in the oral cavity as well as on human oral cell lines (TR146 and HSC3). The highest phenolic content was obtained with the extraction temperature of 110 °C, exhibiting the best antioxidant/antiradical activities and scavenging efficiencies against HOCl (IC50 = 4.47 μg/mL) and ROO• (0.73 μmol TE/mg DW). High concentrations of phenolic acids (e.g., gallic and protocatechuic acids) and flavanoids (catechin, epicatechin and rutin) characterized the phenolic profile. The antimicrobial activity against several oral microorganisms present in the oral cavity during OM, such as Streptococcus, Staphylococcus, Enterococcus, and Escherichia, was demonstrated. Finally, the effects on HSC3 and TR146 cell lines revealed that the extract prepared at 110 °C had the lowest IC50 (1325.03 and 468.15 µg/mL, respectively). This study highlights the potential effects of chestnut shells on OM.
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Agri-Food By-Products in Cancer: New Targets and Strategies. Cancers (Basel) 2022; 14:cancers14225517. [PMID: 36428610 PMCID: PMC9688227 DOI: 10.3390/cancers14225517] [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: 09/21/2022] [Revised: 10/27/2022] [Accepted: 11/07/2022] [Indexed: 11/11/2022] Open
Abstract
The globalization and the changes in consumer lifestyles are forcing us to face a deep transformation in food demand and in the organization of the entire food production system. In this new era, the food-loss and food-waste security nexus is relevant in the global debate and avoiding unsustainable waste in agri-food systems as well as the supply chain is a big challenge. "Food waste" is useful for the recovery of its valuable components, thus it can assume the connotation of a "food by-product". Sustainable utilization of agri-food waste by-products provides a great opportunity. Increasing evidence shows that agri-food by-products are a source of different bioactive molecules that lower the inflammatory state and, hence, the aggressiveness of several proliferative diseases. This review aims to summarize the effects of agri-food by-products derivatives, already recognized as promising therapeutics in human diseases, including different cancer types, such as breast, prostate, and colorectal cancer. Here, we examine products modulating or interfering in the signaling mediated by the epidermal growth factor receptor.
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Valorization of Waste Orange Peels: Aqueous Antioxidant Polyphenol Extraction as Affected by Organic Acid Addition. BEVERAGES 2022. [DOI: 10.3390/beverages8040071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Waste orange peels (WOP) are a food processing residue rich in bioactive polyphenols. However, data on aqueous extraction processes for efficient polyphenol recovery are rather limited. The present study dealt with the optimization of WOP polyphenols, using a batch stirred-tank mode and water as solvent. After a preliminary single-factor examination, the implementation of response surface methodology revealed that optimum extraction time and temperature were 60 min and 55 °C, respectively. Under these conditions, the extraction afforded a total polyphenol yield of 26.13 ± 0.78 mg gallic acid equivalents per g dry mass. The use of aqueous solutions of citric, tartaric and lactic acid showed that total polyphenol yield may be significantly increased with 1% tartaric acid or equally with 2.5% citric acid. However, the effect on individual polyphenolic constituents was rather negligible, as determined by high-performance liquid chromatography. The discrepancies observed in the antioxidant properties of the extracts produced with water and acidified water were putatively attributed to some differences in the polyphenolic composition. The extraction methodology proposed is environmentally green and of low cost, and it could certainly be used as an effective means of recovering WOP polyphenols.
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