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Kumar H, Guleria S, Kimta N, Nepovimova E, Dhalaria R, Dhanjal DS, Sethi N, Alomar SY, Kuca K. Selected fruit pomaces: Nutritional profile, health benefits, and applications in functional foods and feeds. Curr Res Food Sci 2024; 9:100791. [PMID: 38979544 PMCID: PMC11228958 DOI: 10.1016/j.crfs.2024.100791] [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: 05/09/2024] [Revised: 06/09/2024] [Accepted: 06/15/2024] [Indexed: 07/10/2024] Open
Abstract
The utmost objective of every nation is to achieve zero hunger and ensure the health and well-being of its population. However, in impoverished nations, particularly in rural areas, such issues persist on a daily basis. Currently, there is a growing demand for fruit consumption due to their potential health benefits. Surprisingly, their most prevalent by-product is pomace, which is produced in millions of tonnes and is usually discarded as waste after processing or consumption. Even food produced with these kinds of raw resources can contribute to the objective of eradicating world hunger. Owing to these advantages, scientists have begun evaluating the nutritional content of various fruit pomace varieties as well as the chemical composition in different bioactive constituents, which have significant health benefits and can be used to formulate a variety of food products with notable nutraceutical and functional potential. So, the purpose of this review is to understand the existing familiarity of nutritional and phytochemical composition of selected fruit pomaces, those derived from pineapple, orange, grape, apple, and tomato. Furthermore, this article covers pre-clinical and clinical investigations conducted on the selected fruit pomace extracts and/or powder forms and its incorporation into food products and animal feed. Adding fruit pomaces reduces the glycemic index, increases the fibre content and total polyphenolic contents, and reduces the cooking loss, etc. In animal feeds, incorporating fruit pomaces improves the antioxidant enzyme activities, humoral immune system, and growth performance and reduces methane emission.
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Affiliation(s)
- Harsh Kumar
- Centre of Advanced Technologies, Faculty of Science, University of Hradec Kralove, Rokitanskeho 62, 50003, Hradec Kralove, Czech Republic
| | - Shivani Guleria
- Department of Biotechnology, TIFAC-Centre of Relevance and Excellence in Agro and Industrial Biotechnology (CORE), Thapar Institute of Engineering and Technology, Patiala, 147001, India
| | - Neetika Kimta
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, 173229, India
| | - Eugenie Nepovimova
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50005, Hradec Kralove, Czech Republic
| | - Rajni Dhalaria
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, 173229, India
| | - Daljeet Singh Dhanjal
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Nidhi Sethi
- Department of Pharmaceutical Sciences, Guru Nanak Dev University, Amritsar, 143005, India
| | - Suliman Y Alomar
- Zoology Department, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Kamil Kuca
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50005, Hradec Kralove, Czech Republic
- Biomedical Research Center, University Hospital of Hradec Kralove, 50005, Hradec Kralove, Czech Republic
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Grasso S, Estévez M, Lorenzo JM, Pateiro M, Ponnampalam EN. The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality - Invited Review. Meat Sci 2024; 211:109451. [PMID: 38350244 DOI: 10.1016/j.meatsci.2024.109451] [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: 12/13/2023] [Revised: 01/26/2024] [Accepted: 02/03/2024] [Indexed: 02/15/2024]
Abstract
Several plant-based materials are discarded by the food industry due to oversupply, lack of transport, and inappropriate storage. These materials contain valuable essential micronutrients such as minerals, vitamins and bioactive components (e.g., polyphenol, tocopherols, ascorbic acid, carotenoids) with antioxidant, antimicrobial, and anti-inflammatory effects, among others. In the context of making our agriculture-food based economy more circular and sustainable, and to develop foods with clean labels and less E-numbers, fruits, vegetables, yams, cereal distillers, oilseeds and other plant by-products could be utilised and upcycled back into new food formulations. Meat products are a particularly suitable matrix for this purpose, due to their susceptibility to lipid and protein oxidation and microbial spoilage (which shorten their shelf life). This review brings together the latest (2020-23) reformulation efforts, preservative methods and other innovative pathways, including studies on by-products as plant-based additives and bio-actives. It will cover the use of plant-based by-products as natural additives into production of processed meat products such as burgers, fermented meats and sausages, produced from ruminant and monogastric animals (except poultry). The extraction methods, inclusion levels, processing methods used and the quality of the resulting meat products will be reported, including preservative effects (microbial growth, oxidative stability and shelf life) and effects on instrumental, nutritional and sensory quality. Furthermore, it will also critically discuss the gaps identified, recommendation of the most promising ingredients for quality enhancement, and provide directions for future research.
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Affiliation(s)
- Simona Grasso
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Mario Estévez
- Meat and Meat Products Research Institute (IPROCAR), Food Technology, Universidad de Extremadura, 10003 Cáceres, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Eric N Ponnampalam
- School of Agriculture, Food and Ecosystems Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia; Agrifeed Animal Production, 9 Poseidon Close, Mill Park, Victoria 3082, Australia
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Mikšovsky P, Kornpointner C, Parandeh Z, Goessinger M, Bica-Schröder K, Halbwirth H. Enzyme-Assisted Supercritical Fluid Extraction of Flavonoids from Apple Pomace (Malus×domestica). CHEMSUSCHEM 2024; 17:e202301094. [PMID: 38084785 DOI: 10.1002/cssc.202301094] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 12/04/2023] [Indexed: 01/23/2024]
Abstract
Herein an enzyme-assisted supercritical fluid extraction (EA-SFE) was developed using the enzyme mix snailase to obtain flavonols and dihydrochalcones, subgroups of flavonoids, from globally abundant waste product apple pomace. Snailase, a commercially available mix of 20-30 enzymes, was successfully used to remove the sugar moieties from quercetin glycosides, kaempferol glycosides, phloridzin and 3-hydroxyphloridzin. The resulting flavonoid aglycones quercetin, kaempferol, phloretin and 3-hydroxyphloretin were extracted using supercritical carbon dioxide (scCO2) and minimum amounts of polar cosolvents. A sequential process of enzymatic hydrolysis and supercritical fluid extraction was developed, and the influence of the amount of snailase, pre-treatment of apple pomace, the time for enzymatic hydrolysis, the amount and type of cosolvent and the time for extraction, was studied. This revealed that even small amounts of snailase (0.25 %) provide a successful cleavage of sugar moieties up to 96 % after 2 h of enzymatic hydrolysis followed by supercritical fluid extraction with small amounts of methanol as cosolvent, leading up to 90 % of the total extraction yields after 1 h extraction time. Ultimately, a simultaneous process of EA-SFE successfully demonstrates the potential of snailase in scalable scCO2 extraction processes for dry and wet apple pomace with satisfactory enzyme activity, even under pressurized conditions.
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Affiliation(s)
- Philipp Mikšovsky
- TU Wien, Institute of Applied Synthetic Chemistry (E163), Getreidemarkt 9, 1060, Vienna, Austria
| | - Christoph Kornpointner
- TU Wien, Institute of Chemical, Environmental and Bioscience Engineering (E166), Getreidemarkt 9, 1060, Vienna, Austria
| | - Zahra Parandeh
- TU Wien, Institute of Applied Synthetic Chemistry (E163), Getreidemarkt 9, 1060, Vienna, Austria
| | - Manfred Goessinger
- Department of Fruit Processing, Federal College and Institute for Viticulture and Pomology, Wiener Strasse 74, 3400, Klosterneuburg, Austria
| | - Katharina Bica-Schröder
- TU Wien, Institute of Applied Synthetic Chemistry (E163), Getreidemarkt 9, 1060, Vienna, Austria
| | - Heidi Halbwirth
- TU Wien, Institute of Chemical, Environmental and Bioscience Engineering (E166), Getreidemarkt 9, 1060, Vienna, Austria
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Asif M, Javaid T, Razzaq ZU, Khan MKI, Maan AA, Yousaf S, Usman A, Shahid S. Sustainable utilization of apple pomace and its emerging potential for development of functional foods. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:17932-17950. [PMID: 37458891 DOI: 10.1007/s11356-023-28479-9] [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: 09/23/2022] [Accepted: 06/23/2023] [Indexed: 03/09/2024]
Abstract
Apple pomace, a byproduct of apple processing industry, possesses nutritional components which are of great interests for health aspects. Apple pomace is a good source of dietary fiber, minerals, carbohydrates, phenolic, and antioxidant compounds. These bioactive compounds can be extracted by different extraction techniques which have been comprehensively described in this review article. Furthermore, the incorporation of apple pomace as functional ingredients in different food products like bakery items, extrusion-based snacks, meat, dairy, and confectionary products to improve the commercial value and health benefits has been discussed briefly. This review article can be a helpful tool for industrialists, innovative researchers, and waste management authorities to manage the apple waste in an appropriate and sustainable way.
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Affiliation(s)
- Muhammad Asif
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Tahreem Javaid
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Zafar Ullah Razzaq
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhmmad Kashif Iqbal Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan.
| | - Abid Aslam Maan
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Saria Yousaf
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Ayesha Usman
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Sidra Shahid
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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Seibt ACMD, Nerhing P, Pinton MB, Santos SP, Leães YSV, De Oliveira FDC, Robalo SS, Casarin BC, Dos Santos BA, Barin JS, Wagner R, De Menezes CR, Campagnol PCB, Cichoski AJ. Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile. Meat Sci 2024; 209:109418. [PMID: 38113656 DOI: 10.1016/j.meatsci.2023.109418] [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: 08/22/2023] [Revised: 11/24/2023] [Accepted: 12/10/2023] [Indexed: 12/21/2023]
Abstract
The influence of different concentrations of NaCl (2.5% and 1.75%), basic electrolyzed water (BEW), and ultrasound (US, 25 kHz, 159 W) on the quality of fresh sausages was studied. During storage at 5 °C, TBARS, pH, Eh, aw, nitrous pigments, and bacterial evolution were evaluated at three specific time intervals: 1d, 15d, and 30d. At the same time, the volatile compounds and sensory profile were specifically assessed on both the 1d and 30d. Notably, sausages with 1.75% NaCl and BEW displayed higher pH values (up to 6.30) and nitrous pigment formation, alongside reduced Eh (as low as 40.55 mV) and TBARS values (ranging from 0.016 to 0.134 mg MDA/kg sample), compared to the 2.5% NaCl variants. Protein content ranged between 13.01% and 13.75%, while lipid content was between 18.23% and 18.86%, consistent across all treatments. Psychrotrophic lactic bacteria showed a significant increase in low-NaCl sausages, ranging from 5.77 to 7.59 log CFU/g, indicative of potential preservative benefits. The sensory analysis favored the TUSBEW70 treatment for its salty flavor on the 30th day, reflecting a positive sensory acceptance. The study highlights that employing US and BEW in sausage preparation with reduced NaCl content (1.75%) maintains quality comparable to higher salt (2.5%) counterparts. These findings are crucial for meat processing, presenting a viable approach to producing healthier sausages with reduced sodium content without compromising quality, aligning with consumer health preferences and industry standards.
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Affiliation(s)
| | - Priscila Nerhing
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Mariana Basso Pinton
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Suelen Priscila Santos
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Yasmim Sena Vaz Leães
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | | | - Silvino Sasso Robalo
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Bianca Campos Casarin
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | | | - Juliano Smanioto Barin
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Roger Wagner
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
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Nabi BG, Mukhtar K, Ansar S, Hassan SA, Hafeez MA, Bhat ZF, Mousavi Khaneghah A, Haq AU, Aadil RM. Application of ultrasound technology for the effective management of waste from fruit and vegetable. ULTRASONICS SONOCHEMISTRY 2024; 102:106744. [PMID: 38219546 PMCID: PMC10825644 DOI: 10.1016/j.ultsonch.2023.106744] [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: 09/24/2023] [Revised: 12/13/2023] [Accepted: 12/20/2023] [Indexed: 01/16/2024]
Abstract
Food waste presents a continuous challenge for the food industry, leading to environmental pollution and economic issues. A substantial amount of waste, including by-products from fruits and vegetables, non-edible food items, and other waste materials, is produced throughout the food supply chain, from production to consumption. Recycling and valorizing waste from perishable goods is emerging as a key multidisciplinary approach within the circular bio-economy framework. This waste, rich in raw by-products, can be repurposed as a natural source of ingredients. Researchers increasingly focus on biomass valorization to extract and use components that add significant value. Traditional methods for extracting these bio-compounds typically require the use of solvents and are time-consuming, underscoring the need for innovative techniques like ultrasound (US) extraction. Wastes from the processing of fruits and vegetables in the food industry can be used to develop functional foods and edible coatings, offering protection against various environmental factors. This comprehensive review paper discusses the valorization of waste from perishable items like fruits and vegetables using US technology, not only to extract valuable components from waste but also to treat wastewater in the beverage industry. It also covers the application of biomolecules recovered from this process in the development of functional foods and packaging.
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Affiliation(s)
- Brera Ghulam Nabi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Kinza Mukhtar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Sadia Ansar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Syed Ali Hassan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Muhammad Adnan Hafeez
- Department of Human Nutrition and Food Technology, Faculty of Allied Health Sciences, Superior University Lahore, Pakistan
| | - Zuhaib F Bhat
- Division of Livestock Products Technology, Skuast-J, Jammu, India
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland; Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran.
| | - Ahsan Ul Haq
- Department of Forestry & Range Management, Faculty of Agriculture, University of Agriculture, Faisalabad 38000, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
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Pinna N, Ianni F, Selvaggini R, Urbani S, Codini M, Grispoldi L, Cenci-Goga BT, Cossignani L, Blasi F. Valorization of Pumpkin Byproducts: Antioxidant Activity and Carotenoid Characterization of Extracts from Peel and Filaments. Foods 2023; 12:4035. [PMID: 37959154 PMCID: PMC10650554 DOI: 10.3390/foods12214035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 10/31/2023] [Accepted: 11/02/2023] [Indexed: 11/15/2023] Open
Abstract
Pumpkin (Cucurbita sp.) represents an unquestionable source of valuable nutrients and bioactive compounds having a broad spectrum of health-promoting effects. The goal of this work was to characterize the byproducts (peels and filaments) of different pumpkin varieties belonging to C. moschata (Butternut, Lunga di Napoli, Moscata di Provenza, and Violina rugosa) and C. maxima (Delica, Delica vanity, Hokkaido, and Mantovana) species in terms of total carotenoid content, antioxidant activity, and carotenoid profiling. The research revealed that peels and filaments were a good source of β-carotene and other non-esterified carotenoids, as well as esterified carotenoids. Considering the growing market demand for safe and healthy food products, pumpkin byproducts, having also an interesting antioxidant bioactivity, could be useful in the development of novel functional products.
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Affiliation(s)
- Nicola Pinna
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (N.P.); (F.I.); (M.C.); (F.B.)
| | - Federica Ianni
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (N.P.); (F.I.); (M.C.); (F.B.)
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (R.S.)
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (R.S.)
| | - Michela Codini
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (N.P.); (F.I.); (M.C.); (F.B.)
| | - Luca Grispoldi
- Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy; (L.G.); (B.T.C.-G.)
| | | | - Lina Cossignani
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (N.P.); (F.I.); (M.C.); (F.B.)
| | - Francesca Blasi
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (N.P.); (F.I.); (M.C.); (F.B.)
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Blasi F, Ianni F, Mangiapelo L, Pinna N, Cossignani L. In vitro anti-obesity activity by pancreatic lipase inhibition - Simple HPLC approach using EVOO as natural substrate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2786-2793. [PMID: 36583522 DOI: 10.1002/jsfa.12417] [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: 06/07/2022] [Revised: 11/28/2022] [Accepted: 12/30/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Pancreatic lipase (PL) is a key lipolytic enzyme in humans for the digestion and absorption of dietary fats. Thereby, PL is a well-recognized target in the management of obesity and its inhibition attracts the interest of researchers globally. The screening of new natural PL inhibitors as alternative strategy to the synthesis of chemical ones represents nowadays a hot topic in research. The main challenge in this matter is the lack of a universal analytical method allowing the monitoring of PL activity and the reliable quantification of lipid digestion products. RESULTS The (normal phase)-high-performance liquid chromatography-evaporative light scattering detector [(NP)-HPLC-ELSD] method proposed in this work represents a direct and rapid strategy to simultaneously quantify the products obtained from in vitro PL digestion. As one of the main novelties, the triacylglycerol (TAG) fraction from extra-virgin olive oil was selected as natural substrate. The PL activity was measured by monitoring the levels of remaining TAGs and formed free fatty acids (FFAs), using Orlistat as known inhibitor. The method validation confirmed the adequacy of the analytical method for quantitative purposes, showing high recovery percentage values (between 99% and 103%) and low relative standard deviation (RSD%) values (between 2% and 7%) for triolein and oleic acid standard solutions, as well as appreciably low limit of detection (LOD) and limit of quantification (LOQ) values (respectively 58 and 177 ng mL-1 for triolein; 198 and 602 ng mL-1 for oleic acid). Finally, the developed HPLC-ELSD method was successfully applied to evaluate the inhibitory effect of a polyphenolic extract obtained from apple pomace. The results showed a comparable inhibition degree between a 4.0 mg mL-1 apple pomace solution and a 1.0 μg mL-1 Orlistat solution. CONCLUSION The proposed innovative method reveals highly sensitive and simple to follow the fate of PL digestion, thus opening the way to further investigations in the research of new potentially anti-obesity compounds. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Francesca Blasi
- Department of Pharmaceutical Sciences, University of Perugia, Perugia, Italy
| | - Federica Ianni
- Department of Pharmaceutical Sciences, University of Perugia, Perugia, Italy
| | - Luciano Mangiapelo
- Department of Pharmaceutical Sciences, University of Perugia, Perugia, Italy
| | - Nicola Pinna
- Department of Pharmaceutical Sciences, University of Perugia, Perugia, Italy
| | - Lina Cossignani
- Department of Pharmaceutical Sciences, University of Perugia, Perugia, Italy
- Center for Perinatal and Reproductive Medicine, Santa Maria della Misericordia University Hospital, University of Perugia, Perugia, Italy
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Cossignani L, Ianni F, Blasi F, Pollini L, Di Michele A, Pagano C, Ricci M, Perioli L. Effect of Different Drying Treatments and Sieving on Royal Gala Apple Pomace, a Thickening Agent with Antioxidant Properties. PLANTS (BASEL, SWITZERLAND) 2023; 12:906. [PMID: 36840253 PMCID: PMC9967744 DOI: 10.3390/plants12040906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 02/14/2023] [Accepted: 02/16/2023] [Indexed: 06/18/2023]
Abstract
Currently, there is an increasing interest in the search of natural derived materials as valuable substitutes for microplastics. One of the categories investigated, represented by thickening agents deriving from agri-food waste and apple pomace (AP), was considered of interest. In this study AP was submitted to three different treatments and drying conditions (oven drying at 55 °C for 12 h; homogenization and oven drying at 55 °C for 12 h; homogenization and freeze-drying), and then grinded and sieved obtaining three different dimensional fractions (>400 µm, 250-400 µm and <250 µm). The hydroalcoholic extracts of these fractions, obtained by ultrasound-assisted extraction, were analyzed to compare their total phenol content (TPC), antioxidant properties, and phenol profile. Correlation studies between the above-indicated parameters were also carried out. The highest values of TPC, antioxidant capacity, and phenol content (determined by liquid chromatography) were found for oven dried AP (250-400 μm) or homogenized and freeze-dried (>400 μm) samples. Both samples were most suitable to form stable hydrogels and the sample obtained after drying at 55 °C showed the best performances in terms of ability to form a stable hydrogel. Among the studied treatments and drying conditions, the oven dried AP was demonstrated to be an interesting stabilizing material with potential applications in many fields (such as food, cosmetics, and nutraceuticals) showing both antioxidant activity and thickening capacity.
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Affiliation(s)
- Lina Cossignani
- Section of Food Sciences and Nutrition, Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy
| | - Federica Ianni
- Section of Food Sciences and Nutrition, Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy
| | - Francesca Blasi
- Section of Food Sciences and Nutrition, Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy
| | - Luna Pollini
- Section of Food Sciences and Nutrition, Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy
| | | | - Cinzia Pagano
- Section of Pharmaceutical Chemistry and Technology, Department of Pharmaceutical Sciences, University of Perugia, 06123 Perugia, Italy
| | - Maurizio Ricci
- Section of Pharmaceutical Chemistry and Technology, Department of Pharmaceutical Sciences, University of Perugia, 06123 Perugia, Italy
| | - Luana Perioli
- Section of Pharmaceutical Chemistry and Technology, Department of Pharmaceutical Sciences, University of Perugia, 06123 Perugia, Italy
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Optimization of Ultrasound-Assisted Extraction of Chlorogenic Acid from Potato Sprout Waste and Enhancement of the In Vitro Total Antioxidant Capacity. Antioxidants (Basel) 2023; 12:antiox12020348. [PMID: 36829906 PMCID: PMC9952679 DOI: 10.3390/antiox12020348] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 01/11/2023] [Accepted: 01/29/2023] [Indexed: 02/05/2023] Open
Abstract
Potato sprouts, an underutilized by-product of potato processing, could be exploited for the recovery of caffeoyl-quinic acids (CQAs), a family of polyphenols with well-recognized biological activities. In this work, the predominant compound of this class, 5-CQA, was extracted by Ultrasound-Assisted Extraction (UAE) under conditions optimized by an Experimental Design. The investigated variables solid/solvent ratio (1:10-1:50 g/mL), water content in ethanol (30-100% v/v) and UAE time (5-20 min) highlighted a critical influence of the last two factors on the extraction efficiency: extracts richer in 5-CQA were obtained with lower water content (30%) and time (5 min). The addition of ascorbic acid (1.7 mM) as anti-browning agent to the extraction solvent improved the extraction efficiency of 5-CQA compared to acetic and citric acids (3158.71 μg/mL, 1766.71 μg/mL, 1468.20 μg/mL, respectively). A parallel trend for the three acids and an increase in 5-CQA recovery was obtained with the use of freeze-dried sprouts (4980.05 μg/mL, 4795.62, 4211.25 μg/mL, respectively). Total antioxidant capacity (TAC) in vitro demonstrated UAE being a more valuable technique than conventional maceration. Furthermore, three-times-higher values of TPC (7.89 mg GAE/g) and TAC (FRAP: 24.01 mg TE/g; DPPH: 26.20 mg TE/g; ABTS 26.72 mg TE/g) were measured for the optimized extract compared to the initial one. An HPLC-DAD method was applied to monitor 5-CQA recovery, while an LC-HRMS/MS investigation allowed us to perform analyte identity confirmation along with detection of the glycoalkaloids α-solanine and α-chaconine. This evidence underlines the necessity to develop purification strategies in order to maximize the potential of potato sprout waste as a source of 5-CQA.
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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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Tian Y, Xu Z, Liu Z, Zhu R, Zhang F, Liu Z, Si X. Botanical discrimination and classification of Mentha plants applying two-chiral column tandem GC–MS analysis of eight menthol enantiomers. Food Res Int 2022; 162:112035. [DOI: 10.1016/j.foodres.2022.112035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 10/03/2022] [Accepted: 10/09/2022] [Indexed: 11/25/2022]
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Razola-Díaz MDC, Aznar-Ramos MJ, Guerra-Hernández EJ, García-Villanova B, Gómez-Caravaca AM, Verardo V. Establishment of a Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Apple Pomace. Foods 2022; 11:3809. [PMID: 36496617 PMCID: PMC9740410 DOI: 10.3390/foods11233809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 11/17/2022] [Accepted: 11/22/2022] [Indexed: 11/29/2022] Open
Abstract
Apple pomace is the main by-product from apple processing in the juice industry and is considered a source of polyphenols with several health bioactivities. Thus, this research focuses on the establishment of the ultrasound-assisted extraction of total phenolic compounds, focusing on phloretin and phloridzin, with high antioxidant activity from apple pomace, using a sonotrode. We used a Box-Behnken design of 15 experiments with 3 independent factors (ethanol (%), time (min) and amplitude (%)). The responses evaluated were the sum of phenolic compounds, phloretin and phloridzin measured by HPLC-MS-ESI-TOF, and antioxidant activity measured by DPPH, ABTS and FRAP. The validity of the model was confirmed by ANOVA. Further, it was carried out using a comparison between different apple pomaces with or without seeds extracted by the optimal conditions. Phloretin and phloridzin accounted for 7 to 32% of the total phenolic compounds in the apple pomaces. Among all the apple pomace analyzed, that of the variety Gala had the highest phenolic content and antioxidant activity. The presence of the cyanogenic compound amygdalin was detected in apple pomaces that contained seeds accompanied with a higher content of phloretin and phloridzin but a lower content of flavan-3-ols.
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Affiliation(s)
- María del Carmen Razola-Díaz
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
| | - María José Aznar-Ramos
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
| | - Eduardo Jesús Guerra-Hernández
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
| | - Belén García-Villanova
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
| | - Ana María Gómez-Caravaca
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
- Department of Analytical Chemistry, University of Granada, Campus of Fuentenueva, 18071 Granada, Spain
| | - Vito Verardo
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
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Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications. Foods 2022; 11:foods11192973. [PMID: 36230050 PMCID: PMC9564298 DOI: 10.3390/foods11192973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 09/11/2022] [Accepted: 09/16/2022] [Indexed: 11/17/2022] Open
Abstract
Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge and its use in food industry to develop functional foods is a promising area of research. Various techniques are available for the extraction of these bioactives but due to their thermolabile nature, there is demand for nonthermal or green technologies which can lower the cost of operation and decrease operational time and energy consumption as compared to conventional methods. Ultrasound-assisted extraction (UAE) is gaining popularity due to its relative advantages over solvent extraction. Thereafter, ultrasonication as an encapsulating tool helps in protecting the core components against adverse food environmental conditions during processing and storage. The review mainly aims to discuss ultrasound technology, its applications, the fundamental principles of ultrasonic-assisted extraction and encapsulation, the parameters affecting them, and applications of ultrasound-assisted extraction and encapsulation in food systems. Additionally, future research areas are highlighted with an emphasis on the energy sustainability of the whole process.
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Awad AM, Kumar P, Ismail‐Fitry MR, Jusoh S, Ab Aziz MF, Sazili AQ. Overview of plant extracts as natural preservatives in meat. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16796] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
| | - Pavan Kumar
- Halal Products Research Institute Universiti Putra Malaysia UPM Serdang Malaysia
- Department of Livestock Products Technology College of Veterinary Science Guru Angad Dev Veterinary and Animal Sciences University Ludhiana India
| | - Mohammad Rashedi Ismail‐Fitry
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia UPM Serdang Malaysia
| | - Shokri Jusoh
- Department of Animal Science, Faculty of Agriculture Universiti Putra Malaysia UPM Serdang Malaysia
| | - Muhamad Faris Ab Aziz
- Department of Animal Science, Faculty of Agriculture Universiti Putra Malaysia UPM Serdang Malaysia
| | - Awis Qurni Sazili
- Halal Products Research Institute Universiti Putra Malaysia UPM Serdang Malaysia
- Department of Animal Science, Faculty of Agriculture Universiti Putra Malaysia UPM Serdang Malaysia
- Halal Product Research Institute Universiti Putra Malaysia UPM Serdang Malaysia
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Grispoldi L, Ianni F, Blasi F, Pollini L, Crotti S, Cruciani D, Cenci-Goga BT, Cossignani L. Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami. Antioxidants (Basel) 2022; 11:1221. [PMID: 35883713 PMCID: PMC9311962 DOI: 10.3390/antiox11071221] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 06/17/2022] [Accepted: 06/20/2022] [Indexed: 02/01/2023] Open
Abstract
Nowadays, food fortification with bioactive compounds deriving from agri-food waste is of great interest all over the world. In this work, apple pomace (AP), the most abundant by-product of apple juice manufacturing, was characterised by chemical, chromatographic and spectrophotometric analyses. AP showed valuable antioxidant activity, due to the presence of phenolic compounds (8.56 mg gallic acid equivalents/g), including quercetin-3-O-galactoside, quercetin-3-O-arabinofuranoside, and phloridzin. Dried AP, at 7% and 14%, was added to pork meat to produce Italian salami, then subjected to 25 days of ripening. Physicochemical, colorimetric and microbiological analyses were carried out at days 0, 5, 11, 19 and 25, while nutritional and sensory evaluations were performed at the end of the ripening. The overall acceptability was slightly higher for 7% AP compared to 14% AP sample, and generally the replacement of a percentage of meat with apple pomace allowed the production of salami with sensory properties comparable to those obtained with classic recipes. The improved fibre and phenol content, together with the lower fat and calories, represent the most interesting characteristics of fortified salami. The results confirm that the addition of AP represents a valid approach to adding healthy compounds to salami.
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Affiliation(s)
- Luca Grispoldi
- Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy;
| | - Federica Ianni
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (F.I.); (L.P.); (L.C.)
| | - Francesca Blasi
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (F.I.); (L.P.); (L.C.)
| | - Luna Pollini
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (F.I.); (L.P.); (L.C.)
| | - Silvia Crotti
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, 06126 Perugia, Italy; (S.C.); (D.C.)
| | - Deborah Cruciani
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, 06126 Perugia, Italy; (S.C.); (D.C.)
| | | | - Lina Cossignani
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (F.I.); (L.P.); (L.C.)
- Center for Perinatal and Reproductive Medicine, University of Perugia, Santa Maria della Misericordia University Hospital, 06132 Perugia, Italy
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Study on Extraction and Antioxidant Activity of Flavonoids from Hemerocallis fulva (Daylily) Leaves. Molecules 2022; 27:molecules27092916. [PMID: 35566266 PMCID: PMC9104616 DOI: 10.3390/molecules27092916] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 04/29/2022] [Accepted: 05/02/2022] [Indexed: 11/16/2022] Open
Abstract
Hemerocallis fulva is a medical and edible plant. In this study, we optimized the ultrasound-assisted extraction (UAE) process of extracting flavonoids from Hemerocallis fulva leaves by single-factor experiments and response surface methodology (RSM). The optimum extraction conditions generating the maximal total flavonoids content was as follows: 70.6% ethanol concentration; 43.9:1 mL/g solvent to sample ratio; 61.7 °C extraction temperature. Under the optimized extraction conditions, the total flavonoid content (TFC) in eight Hemerocallis fulva varieties were determined, and H. fulva (L.) L. var. kwanso Regel had the highest TFC. The cytotoxicity of the extract was studied using the Cell Counting Kit-8 (CCK-8 assay). When the concentration was less than 1.25 mg/mL, the extract had no significant cytotoxicity to HaCaT cells. The antioxidant activity was measured via chemical antioxidant activity methods in vitro and via cellular antioxidant activity methods. The results indicated that the extract had a strong ABTS and •OH radical scavenging activity. Additionally, the extract had an excellent protective effect against H2O2-induced oxidative damage at a concentration of 1.25 mg/mL, which could effectively reduce the level of ROS to 106.681 ± 9.733% (p < 0.001), compared with the 163.995 ± 6.308% of the H2O2 group. We identified five flavonoids in the extracts using high-performance liquid chromatography (HPLC). Infrared spectroscopy indicated that the extract contained the structure of flavonoids. The results showed that the extract of Hemerocallis fulva leaves had excellent biocompatibility and antioxidant activity, and could be used as a cheap and potential source of antioxidants in the food, cosmetics, and medicine industries.
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