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Jiménez Bolaño DC, Insuasty D, Rodríguez Macías JD, Grande-Tovar CD. Potential Use of Tomato Peel, a Rich Source of Lycopene, for Cancer Treatment. Molecules 2024; 29:3079. [PMID: 38999031 DOI: 10.3390/molecules29133079] [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: 05/31/2024] [Revised: 06/22/2024] [Accepted: 06/24/2024] [Indexed: 07/14/2024] Open
Abstract
Tomatoes are well known for their impressive nutritional value among vegetables. However, the industrial processing of tomatoes generates a significant amount of waste. Specifically, 10% to 18% of the raw materials used in tomato processing become waste. This waste can seriously affect ecosystems, such as freshwater bodies, wetlands, rivers, and other natural environments, if not properly managed. Interestingly, tomato waste, specifically the skin, contains lycopene, a potent antioxidant and antimutagenic that offers a range of health benefits. This makes it a valuable ingredient in industries such as food and cosmetics. In addition, researchers are exploring the potential of lycopene in the treatment of various types of cancer. This systematic review, guided by the PRISMA 2020 methodology, examined studies exploring the possibility of tomato peel as a source of lycopene and carotenoids for cancer treatment. The findings suggest that tomato peel extracts exhibit promising anticancer properties, underscoring the need for further investigation of possible therapeutic applications. The compiled literature reveals significant potential for using tomato peel to create new cancer treatments, which could potentially revolutionize the field of oncology. This underscores the importance of continued research and exploration, emphasizing the urgency and importance of the scientific community's contribution to this promising area of study.
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Affiliation(s)
- Diana Carolina Jiménez Bolaño
- Grupo de Investigación de Fotoquímica y Fotobiología, Universidad del Atlántico, Carrera 30 Número 8-49, Puerto Colombia 081008, Colombia
| | - Daniel Insuasty
- Departamento de Química y Biología, División de Ciencias Básicas, Universidad del Norte, Km 5 Vía Puerto Colombia, Barranquilla 081007, Colombia
| | - Juan David Rodríguez Macías
- Programa de Medicina, Facultad de Ciencias de la Salud, Universidad Libre, Km 5 Vía Puerto Colombia, Barranquilla 081007, Colombia
| | - Carlos David Grande-Tovar
- Grupo de Investigación de Fotoquímica y Fotobiología, Universidad del Atlántico, Carrera 30 Número 8-49, Puerto Colombia 081008, Colombia
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Almeida PV, Gando-Ferreira LM, Quina MJ. Tomato Residue Management from a Biorefinery Perspective and towards a Circular Economy. Foods 2024; 13:1873. [PMID: 38928815 PMCID: PMC11202697 DOI: 10.3390/foods13121873] [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: 05/08/2024] [Revised: 06/06/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
The tomato industry is a relevant socio-economic activity in the European Union, while it generates a large variety of residues. Tomatoes unfit for consumption, tomato peels, seeds, industrial pomace, and plants are examples of residues of this industry. Commonly, some of the residues can be left in the field, composted, used for animal feeding, or valorized through anaerobic digestion. However, more economic value can be attributed to these residues if a biorefinery approach is applied. Indeed, many value-added compounds can be obtained by the integration of different processes while closing the carbon and nutrient loops. The extraction of bioactive compounds followed by anaerobic digestion and composting seems to be a viable proposal for a biorefinery approach. Thus, this study aims to review the biorefinery strategies for valorizing tomato residues, highlighting the main processes proposed. The recovery of lycopene, β-carotene, and phenolic compounds has been widely studied at the lab scale, while energy recovery has already been applied at the industrial scale. Although techno-economic analysis is scarce for tomato residue valorization processes, positive net present values (NPV) and low payback times (PBT) have been reported in the literature. Thus, more work comparing multiple extraction technologies and biorefinery strategies coupled with economic and environmental assessment should be performed to select the most promising management route for tomato residues.
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Affiliation(s)
| | | | - Margarida J. Quina
- CERES, Department of Chemical Engineering, University of Coimbra, 3030-790 Coimbra, Portugal; (P.V.A.); (L.M.G.-F.)
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3
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Skrzypczak D, Trzaska K, Mironiuk M, Mikula K, Izydorczyk G, Polomska X, Wiśniewski J, Mielko K, Moustakas K, Chojnacka K. Recent innovations in fertilization with treated digestate from food waste to recover nutrients for arid agricultural fields. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:41563-41585. [PMID: 38049688 PMCID: PMC11219367 DOI: 10.1007/s11356-023-31211-2] [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: 06/11/2023] [Accepted: 11/20/2023] [Indexed: 12/06/2023]
Abstract
This study aims to explore the development of sustainable fertilizers from waste materials of a biogas plant and a brewery. These wastes, rich in organic carbon and nitrogen, were processed with sulfuric(VI) and phosphoric(V) acid mixture, facilitating the production of free amino acids and achieving waste sanitization. This treatment produced by-products, which extended the range of possible applications. The highest concentration of free amino acids (360 mg/l) was achieved through hydrolyzing with a 40% concentration medium over 24 h. In this case, the maximum levels were recorded for beta-alanine (69.3 mg/l), glycine (46.8 mg/l), isoleucine (43.5 mg/l), proline (36.2 mg/l), and valine (31.5 mg/l). The study presents two fertilizer technologies, with and without micronutrients, that satisfy European Parliament Regulation 2019/1009 (Ntot > 2%, Norg > 0.5%, Corg > 3%). Bioavailability of nutrients in the formulations ranged from 60 to 100%. The efficacies of these fertilizers were evaluated in 30-day pot trials with various plant species, with both single application and fertigation tested. Multielement analysis confirmed high nutrient transfer in the soil-plant system, and the inclusion of micronutrients led to biofortification of plant biomass in Cu (48.3 ± 7.2 mg/kg), Mn (249 ± 37 mg/kg), Zn (164 ± 25 mg/kg), and Fe (211 ± 32 mg/kg). These sustainable fertilizers present an alternative to traditional, non-renewable fertilizers and offer promising solutions for precision agriculture and environmentally conscious production.
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Affiliation(s)
- Dawid Skrzypczak
- Department of Advanced Material Technologies, Wroclaw University of Science and Technology, Lower Silesia, 50-370, Wroclaw, Poland
| | - Krzysztof Trzaska
- Department of Advanced Material Technologies, Wroclaw University of Science and Technology, Lower Silesia, 50-370, Wroclaw, Poland.
| | - Małgorzata Mironiuk
- Department of Advanced Material Technologies, Wroclaw University of Science and Technology, Lower Silesia, 50-370, Wroclaw, Poland
| | - Katarzyna Mikula
- Department of Advanced Material Technologies, Wroclaw University of Science and Technology, Lower Silesia, 50-370, Wroclaw, Poland
| | - Grzegorz Izydorczyk
- Department of Advanced Material Technologies, Wroclaw University of Science and Technology, Lower Silesia, 50-370, Wroclaw, Poland
| | - Xymena Polomska
- Department of Biotechnology and Food Microbiology, Wroclaw University of Environmental and Life Sciences, Lower Silesia, 51-630, Wroclaw, Poland
| | - Jerzy Wiśniewski
- Department of Biochemistry, Molecular Biology and Biotechnology, Faculty of Chemistry, Wrocław University of Science and Technology, Łukasiewicza 2, 50-371, Wrocław, Poland
| | - Karolina Mielko
- Department of Biochemistry, Molecular Biology and Biotechnology, Faculty of Chemistry, Wrocław University of Science and Technology, Łukasiewicza 2, 50-371, Wrocław, Poland
| | - Konstantinos Moustakas
- School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechniou Str., Zographou Campus, GR-15780, Athens, Greece
| | - Katarzyna Chojnacka
- Department of Advanced Material Technologies, Wroclaw University of Science and Technology, Lower Silesia, 50-370, Wroclaw, Poland
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Pemas S, Gkiliopoulos D, Samiotaki C, Bikiaris DN, Terzopoulou Z, Pechlivani EM. Valorization of Tomato Agricultural Waste for 3D-Printed Polymer Composites Based on Poly(lactic acid). Polymers (Basel) 2024; 16:1536. [PMID: 38891482 PMCID: PMC11174512 DOI: 10.3390/polym16111536] [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: 04/30/2024] [Revised: 05/16/2024] [Accepted: 05/27/2024] [Indexed: 06/21/2024] Open
Abstract
Agricultural waste is a renewable source of lignocellulosic components, which can be processed in a variety of ways to yield added-value materials for various applications, e.g., polymer composites. However, most lignocellulosic biomass is incinerated for energy. Typically, agricultural waste is left to decompose in the fields, causing problems such as greenhouse gas release, attracting insects and rodents, and impacting soil fertility. This study aims to valorise nonedible tomato waste with no commercial value in Additive Manufacturing (AM) to create sustainable, cost-effective and added-value PLA composites. Fused Filament Fabrication (FFF) filaments with 5 and 10 wt.% tomato stem powder (TSP) were developed, and 3D-printed specimens were tested. Mechanical testing showed consistent tensile properties with 5% TSP addition, while flexural strength decreased, possibly due to void formation. Dynamic mechanical analysis (DMA) indicated changes in storage modulus and damping factor with TSP addition. Notably, the composites exhibited antioxidant activity, increasing with higher TSP content. These findings underscore the potential of agricultural waste utilization in FFF, offering insights into greener waste management practices and addressing challenges in mechanical performance and material compatibility. This research highlights the viability of integrating agricultural waste into filament-based AM, contributing to sustainable agricultural practices and promoting circular economy initiatives.
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Affiliation(s)
- Sotirios Pemas
- Centre for Research and Technology Hellas, Information Technologies Institute, 6th km Charilaou-Thermi Road, 57001 Thessaloniki, Greece; (S.P.); (D.G.)
| | - Dimitrios Gkiliopoulos
- Centre for Research and Technology Hellas, Information Technologies Institute, 6th km Charilaou-Thermi Road, 57001 Thessaloniki, Greece; (S.P.); (D.G.)
- Laboratory of Chemical and Environmental Technology, Department of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Christina Samiotaki
- Laboratory of Chemistry and Technology of Polymers and Colors, Department of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (C.S.); (D.N.B.)
| | - Dimitrios N. Bikiaris
- Laboratory of Chemistry and Technology of Polymers and Colors, Department of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (C.S.); (D.N.B.)
| | - Zoi Terzopoulou
- Laboratory of Chemistry and Technology of Polymers and Colors, Department of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (C.S.); (D.N.B.)
- Laboratory of Industrial Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Eleftheria Maria Pechlivani
- Centre for Research and Technology Hellas, Information Technologies Institute, 6th km Charilaou-Thermi Road, 57001 Thessaloniki, Greece; (S.P.); (D.G.)
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5
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Tiţa O, Constantinescu MA, Tiţa MA, Bătuşaru C, Mironescu I. Sensory, textural, physico-chemical and enzymatic characterization of melted cheese with added potato and carrot peels. Front Nutr 2024; 10:1260076. [PMID: 38268668 PMCID: PMC10807040 DOI: 10.3389/fnut.2023.1260076] [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: 07/17/2023] [Accepted: 12/18/2023] [Indexed: 01/26/2024] Open
Abstract
Food waste is one of the biggest societal problems in the globe due to its detrimental consequences on the environment. According to estimates from the Food and Agriculture Organization, this comes to about 1.3 billion tonnes per year. The current study aims to produce sustainable food products with high nutritional value by incorporating food waste. For the extraction of economically relevant products such as dietary fibers, biopolymers, natural antioxidants, and food additives, potato and carrot peel represent an inexpensive, valuable, and conveniently available resource. Cheese is a functional dairy product that people eat for its high nutritional content, which aids in the treatment of conditions including diabetes, obesity, hypertension, and digestive problems in addition to giving them energy. Thus a control sample and 10 samples of melted cheese with various amounts of potato and carrot peelings were prepared. To explore the nutritional value of potato and carrot peels in melted cheese, an analysis was conducted on the fluctuation of physicochemical (acidity, pH, dry matter, water activity, and salt content) and enzymatic (L-lactic acid, lactose, D-glucose, and D-galactose) parameters. Consumer acceptability of the products was assessed by textural and sensory analysis. During the whole storage period, the samples of melted cheese with potato and carrot peels recorded higher values than the control sample, the results obtained for them being better. Samples with added potato or carrot wastes were more stable over time, as compared to control samples.
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Affiliation(s)
- Ovidiu Tiţa
- Department of Agricultural Sciences and Food Engineering, Lucian Blaga University of Sibiu, Sibiu, Romania
| | | | - Mihaela Adriana Tiţa
- Department of Agricultural Sciences and Food Engineering, Lucian Blaga University of Sibiu, Sibiu, Romania
| | | | - Ion Mironescu
- Department of Agricultural Sciences and Food Engineering, Lucian Blaga University of Sibiu, Sibiu, Romania
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Khatib M, Cecchi L, Bellumori M, Zonfrillo B, Mulinacci N. Polysaccharides and Phenolic Compounds Recovered from Red Bell Pepper, Tomato and Basil By-Products Using a Green Extraction by Extractor Timatic ®. Int J Mol Sci 2023; 24:16653. [PMID: 38068976 PMCID: PMC10706253 DOI: 10.3390/ijms242316653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2023] [Revised: 11/11/2023] [Accepted: 11/20/2023] [Indexed: 12/18/2023] Open
Abstract
Fruits and vegetables processing produces significant amounts of by-products rich in valuable bioactive compounds such as polyphenols and dietary fiber. Food by-product re-use promotes the eco-sustainability of several crops. This study aimed to apply green extractions of bioactive compounds from by-products of basil, tomato, and red bell pepper production. Tests were performed by applying extraction procedures both at laboratory scale and using the Timatic® extractor. Water and ethanol 10% and 20% were used for extraction of red bell pepper and tomato, testing different temperatures (30, 50, and 90 °C; water at 90 °C and ethanol 20% were applied for basil. The obtained phenolic extracts were analyzed by HPLC-DAD-MS. Polysaccharides of tomato and red bell pepper were extracted at laboratory scale and chemically characterized using 1H-NMR to define the methylation and acylation degree, and DLS to estimate the hydrodynamic volume. Laboratory extraction tests allowed efficient scaling-up of the process on the Timatic® extractor. Phenolic content in the dried extracts (DE) ranged 8.0-11.2 mg/g for tomato and red bell pepper and reached 240 mg/g for basil extracts. Polysaccharide yields (w/w on DM) reached 6.0 and 10.4% for dried tomato and red bell pepper, respectively. Dry extracts obtained using the Timatic® extractor and water can be useful sources of bioactive phenols. The study provided new data on tomato and red bell pepper polysaccharides that may be useful for future applications.
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Affiliation(s)
- Mohamad Khatib
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (M.K.); (M.B.); (B.Z.)
- National Interuniversity Consortium of Materials Science & Technology, Via Giusti 9, 50121 Florence, Italy
| | - Lorenzo Cecchi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy;
| | - Maria Bellumori
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (M.K.); (M.B.); (B.Z.)
| | - Beatrice Zonfrillo
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (M.K.); (M.B.); (B.Z.)
| | - Nadia Mulinacci
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (M.K.); (M.B.); (B.Z.)
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Danciu CA, Tulbure A, Stanciu MA, Antonie I, Capatana C, Zerbeș MV, Giurea R, Rada EC. Overview of the Sustainable Valorization of Using Waste and By-Products in Grain Processing. Foods 2023; 12:3770. [PMID: 37893664 PMCID: PMC10606821 DOI: 10.3390/foods12203770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 10/05/2023] [Accepted: 10/11/2023] [Indexed: 10/29/2023] Open
Abstract
In an increasingly resource-constrained era, using waste and by-products from grain processing has a wide appeal. This is due to the nutritive value and economic aspects of this process and due to its compatibility with the trend towards more sustainable food systems. Following the fundamentals of circular economy, a current need is the effective utilization of grain waste and by-products for conversion into value-added products in the food industry. The aim of this study is twofold: (1) using bibliometrics and the literature found in various databases, we aim to understand the progress of valorizing grain waste and by-products in human nutrition. The literature within various databases, namely, Google Scholar, Web of Science, and Elsevier Scopus, has been evaluated for its merits and values. (2) We aim to explore knowledge-based strategies by reviewing the literature concerning the possible use of grain waste and by-products for the food processing industry, reducing the burden on virgin raw materials. The review allowed us to unlock the latest advances in upcycling side streams and waste from the grain processing industry.
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Affiliation(s)
- Cristina-Anca Danciu
- Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Dr. Ion Ratiu Street, 550012 Sibiu, Romania; (C.-A.D.); (M.-A.S.); (I.A.); (C.C.)
| | - Anca Tulbure
- Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Dr. Ion Ratiu Street, 550012 Sibiu, Romania; (C.-A.D.); (M.-A.S.); (I.A.); (C.C.)
| | - Mirela-Aurora Stanciu
- Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Dr. Ion Ratiu Street, 550012 Sibiu, Romania; (C.-A.D.); (M.-A.S.); (I.A.); (C.C.)
| | - Iuliana Antonie
- Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Dr. Ion Ratiu Street, 550012 Sibiu, Romania; (C.-A.D.); (M.-A.S.); (I.A.); (C.C.)
| | - Ciprian Capatana
- Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Dr. Ion Ratiu Street, 550012 Sibiu, Romania; (C.-A.D.); (M.-A.S.); (I.A.); (C.C.)
| | - Mihai Victor Zerbeș
- Department of Industrial Engineering and Management, Lucian Blaga University of Sibiu, 4 Emil Cioran Street, 550025 Sibiu, Romania; (M.V.Z.); (R.G.)
| | - Ramona Giurea
- Department of Industrial Engineering and Management, Lucian Blaga University of Sibiu, 4 Emil Cioran Street, 550025 Sibiu, Romania; (M.V.Z.); (R.G.)
| | - Elena Cristina Rada
- Department of Theoretical and Applied Sciences, University of Insubria, 46 Via G.B. Vico, 21100 Varese, Italy;
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Chauhan A, Islam F, Imran A, Ikram A, Zahoor T, Khurshid S, Shah MA. A review on waste valorization, biotechnological utilization, and management of potato. Food Sci Nutr 2023; 11:5773-5785. [PMID: 37823156 PMCID: PMC10563700 DOI: 10.1002/fsn3.3546] [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: 03/05/2023] [Revised: 06/15/2023] [Accepted: 06/20/2023] [Indexed: 10/13/2023] Open
Abstract
One of the most popular, cost-effective crops that are consumed globally is the potato. Due to the expanding food crisis, there is an increase in the demand for potato-based agro-food items. At the same time, it is noted that this pathway of ecological pollution from large-scale wastes is challenging to manage. The food sector generates a lot of waste, which can be controlled better via biotechnological methods. The potato industry is one of the industries that generate a large amount of garbage that is harmful to the environment. Several by-products of industrial potato production, such as potato peels (PPs), starch, flakes, and granules, are disposed of despite being rich sources of nutrients and bioactive ingredients. These wastes can subsequently be used in biotechnological processing to produce microbial polysaccharides, yeast cellular biomass, lipids, protein, enzymes, organic acids, and carotenoids as components of the microbial medium. Similarly, food processing based on potatoes uses a lot of water, which is an issue because it pollutes wastewater. The most popular method for reducing trash that is both affordable and environmentally beneficial at the moment is biotechnology. The purpose of this review study is to illustrate the potential of applying biotechnological techniques to tackle the potato waste problem while simultaneously enhancing the economy. By discussing recent breakthroughs as well as current flaws in this method of controlling potato trash, this paper seeks to give a future vision of the justifiable use of biotechnological-based potato waste management and utilization strategies.
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Affiliation(s)
- Anamika Chauhan
- Department of Home ScienceChamanLal Mahavidyalay LandhoraHaridwarIndia
- Sri Dev Suman UniversityTehriIndia
| | - Fakhar Islam
- Department of Food ScienceGovernment College UniversityFaisalabadPakistan
- Department of Clinical NutritionNUR International UniversityLahorePakistan
| | - Ali Imran
- Department of Food ScienceGovernment College UniversityFaisalabadPakistan
| | - Ali Ikram
- University Institute of Food Science and Technology, The University of LahoreLahorePakistan
| | - Tahir Zahoor
- Department of Clinical NutritionNUR International UniversityLahorePakistan
| | - Sadaf Khurshid
- Department of Home EconomicsGovernment College UniversityFaisalabadPakistan
| | - Mohd Asif Shah
- Department of EconomicsKabridahar UniversityJigjigaEthiopia
- School of BusinessWoxsen UniversityHyderabadTelanganaIndia
- Division of Research and DevelopmentLovely Professional UniversityPhagwaraIndia
- School of Engineering and TechnologySharda UniversityGreater NoidaIndia
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Ispiryan A, Bobinaite R, Urbonaviciene D, Sermuksnyte-Alesiuniene K, Viskelis P, Miceikiene A, Viskelis J. Physico-Chemical Properties, Fatty Acids Profile, and Economic Properties of Raspberry ( Rubus idaeus L.) Seed Oil, Extracted in Various Ways. PLANTS (BASEL, SWITZERLAND) 2023; 12:2706. [PMID: 37514319 PMCID: PMC10386361 DOI: 10.3390/plants12142706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/14/2023] [Accepted: 07/18/2023] [Indexed: 07/30/2023]
Abstract
In Europe, the green course is becoming increasingly relevant, and there are more and more suggestions for its improvement. The valorization of food waste attracts increasing attention and is one important current research area. The aim of this study was to examine oils from 16 raspberry variety seeds and to compare their yields and fatty acid contents. The next task was to extract oil from the raspberry variety 'Polka' by four different methods and to compare the yield, colors, fatty acids content and composition, and kinematic and dynamic viscosity. The last task was to analyze the economic profitability of oil extraction by different methods. This study demonstrates the potential of different varieties of raspberry by-products and shows the influence of different oil extraction methods on the fatty acid composition of the oil and the economic potential of such products. The analysis revealed that the predominating fatty acid in the raspberry variety 'Polka' seed oil was linoleic acid (44.0-44.8%), followed by α-linolenic acid (37.9-38.1%) and oleic acid (10.2-10.6%). Of the 16 raspberry cultivars tested, 'Polka' seed oil had the least linoleic (ω-6) (44.79%) and the most α-linolenic (ω-3) fatty acids and the best ratio of ω-6 to ω-3 fatty acids-1.2:1. Raspberry variety 'Polka' seed oil contains a lot of carotenoids; their total amount depending on the extraction method varies from 0.81 mg/100 g (extracted with subcritical CO2) to 3.25 mg/100 g (extracted with supercritical CO2). The oil yield can be increased by grinding the seeds into a finer fraction. The most expensive method of oil production is supercritical CO2 extraction, and the cheapest method with the fastest payback of equipment is the cold-pressing method. The results of the research have revealed the influence of different oil recovery methods on the yield of oil, the composition of the fatty acid, colors, and viscosity. The results are very important for producers wishing to commercialize raspberry seed oil.
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Affiliation(s)
- Audrone Ispiryan
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno Str. 30, 54333 Babtai, Lithuania
| | - Ramune Bobinaite
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno Str. 30, 54333 Babtai, Lithuania
| | - Dalia Urbonaviciene
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno Str. 30, 54333 Babtai, Lithuania
| | - Kristina Sermuksnyte-Alesiuniene
- Lithuanian Centre for Social Sciences, Institute of Economics and Rural Development, A. Vivulskio Str. 4A-13, 03220 Vilnius, Lithuania
| | - Pranas Viskelis
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno Str. 30, 54333 Babtai, Lithuania
| | - Astrida Miceikiene
- Agriculture Academy, Vytautas Magnus University, Studentų Str. 11, 53361 Akademija, Lithuania
| | - Jonas Viskelis
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno Str. 30, 54333 Babtai, Lithuania
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Zavistanaviciute P, Klementaviciute J, Klupsaite D, Zokaityte E, Ruzauskas M, Buckiuniene V, Viskelis P, Bartkiene E. Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat. Foods 2023; 12:foods12071391. [PMID: 37048209 PMCID: PMC10093910 DOI: 10.3390/foods12071391] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/21/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
This study aimed to develop marinade formulas based on by-products from the dairy, berry, and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and quality characteristics of the meat. To fulfil this aim, six marinade (M) formulations were created based on acid whey (AW) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu), either alone or combined with freeze-dried apple (AP) or blackcurrant (BC) pomace. The most appropriate fermentation times for the marinades were selected according to the lower pH values and higher viable LAB counts in the samples. Additionally, the antimicrobial activity of the selected marinades against pathogenic and opportunistic bacterial strains was tested. The characteristics of the LM were analysed after 24 and 48 h of treatment, including physicochemical, technological, and microbiological parameters, as well as overall acceptability. It was established that, after 48 h of fermentation, all of the tested marinades, except M-AWLuBC, had lactic acid bacterial counts > 8.0 log10 CFU·mL−1 and pH values < 3.74. The broadest spectra of pathogen inhibition were observed in the M-AWLuAP and M-AWLuBC marinades. The latter formulations improved the water holding capacity (WHC) and overall acceptability of the LM, while, in the LM-AWLcAP samples, histamine, cadaverine, putrescine, tryptamine, and phenylethylamine were not formed. Lastly, LM treatment with the M-AWLcAP and M-AWLuAP formulas for 48 h achieved the highest overall acceptability (9.04 and 9.43), tenderness (1.53 and 1.47 kg·cm−2) and WHC (2.95% and 3.5%) compared to the control samples.
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Affiliation(s)
- Paulina Zavistanaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Correspondence: ; Tel.: +370-655-06461
| | - Jolita Klementaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Modestas Ruzauskas
- Department of Anatomy and Physiology, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Institute of Microbiology and Virology, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
| | - Vilija Buckiuniene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Pranas Viskelis
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Kauno Str. 30, LT-54333 Babtai, Lithuania
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
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11
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Roy P, Mohanty AK, Dick P, Misra M. A Review on the Challenges and Choices for Food Waste Valorization: Environmental and Economic Impacts. ACS ENVIRONMENTAL AU 2023; 3:58-75. [PMID: 36941850 PMCID: PMC10021016 DOI: 10.1021/acsenvironau.2c00050] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 12/08/2022] [Accepted: 12/09/2022] [Indexed: 01/22/2023]
Abstract
Valorization of food waste (FW) is instrumental for reducing the environmental and economic burden of FW and transitioning to a circular economy. The FW valorization process has widely been studied to produce various end-use products and summarize them; however, their economic, environmental, and social aspects are limited. This study synthesizes some of the valorization methods used for FW management and produces value-added products for various applications, and also discusses the technological advances and their environmental, economic, and social aspects. Globally, 1.3 billion tonnes of edible food is lost or wasted each year, during which about 3.3 billion tonnes of greenhouse gas is emitted. The environmental (-347 to 2969 kg CO2 equiv/tonne FW) and economic (-100 to $138/tonne FW) impacts of FW depend on the multiple parameters of food chains and waste management systems. Although enormous efforts are underway to reduce FW as well as valorize unavoidable FW to reduce environmental and economic loss, it seems the transdisciplinary approach/initiative would be essential to minimize FW as well as abate the environmental impacts of FW. A joint effort from stakeholders is the key to reducing FW and the efficient and effective valorization of FW to improve its sustainability. However, any initiative in reducing food waste should consider a broader sustainability check to avoid risks to investment and the environment.
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Affiliation(s)
- Poritosh Roy
- School
of Engineering, Thornbrough Building, University
of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada
- Bioproducts
Discovery and Development Centre, Department of Plant Agriculture,
Crop Science Building, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada
| | - Amar K. Mohanty
- School
of Engineering, Thornbrough Building, University
of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada
- Bioproducts
Discovery and Development Centre, Department of Plant Agriculture,
Crop Science Building, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada
- (A.K.M.)
| | - Phil Dick
- Ontario
Ministry of Agriculture, Food and Rural Affairs, Guelph, Ontario N1G 4Y2, Canada
| | - Manjusri Misra
- School
of Engineering, Thornbrough Building, University
of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada
- Bioproducts
Discovery and Development Centre, Department of Plant Agriculture,
Crop Science Building, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada
- (M.M.)
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12
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Desai AS, Reddy VK, Saini RK. Circular economy and seafood and agro‐industrial waste valorisation for healthy foods. Int J Food Sci Technol 2023. [DOI: 10.1111/ijfs.16356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
Affiliation(s)
- Ajay S. Desai
- Department of Fish Processing Technology and Microbiology, Faculty of Fisheries Science, College of Fisheries Science Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth Dapoli Maharashtra 415712 India
| | - Vijay Kumar Reddy
- Department of Fish Processing Technology, College of Fisheries Guru Angad Dev Veterinary and Animal Sciences University (GADVASU) Ludhiana Punjab 141001 India
| | - Ramesh Kumar Saini
- Department of Bioresources and Food Science, College of Life and Environmental Sciences Konkuk University Seoul South Korea
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13
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Vilakazi SP, Muchaonyerwa P, Buthelezi-Dube NN. Characteristics and liming potential of biochar types from potato waste and pine-bark. PLoS One 2023; 18:e0282011. [PMID: 36802405 PMCID: PMC9943015 DOI: 10.1371/journal.pone.0282011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Accepted: 02/06/2023] [Indexed: 02/23/2023] Open
Abstract
Large amount of wastes are burnt or left to decompose on site or at landfills where they cause air pollution and nutrient leaching to groundwater. Waste management strategies that return these food wastes to agricultural soils recover the carbon and nutrients that would otherwise have been lost, enrich soils and improve crop productivity. This study characterised biochar produced by pyrolysis of potato peels (PP), cull potato (CP) and pine bark (PB) at 350 and 650°C. The biochar types were analysed for pH, phosphorus (P) and other elemental composition. Proximate analysis was done following ASTM standard 1762-84, while surface functional groups and external morphology characteristics were determined using FTIR and SEM; respectively. Pine bark biochar had higher yield and fixed carbon (FC), and lower ash content and volatile matter than biochar types from potato wastes. The liming potential of CP 650°C is greater than that of PB biochars. Biochar types from potato waste had more functional groups even at high pyrolysis temperature relative to pine bark. Potato waste biochars showed an increase in pH, calcium carbonate equivalent (CCE), K and P content with increasing pyrolysis temperature. These findings imply that biochar from potato waste may be valuable for soil C storage, remediating acidity and increasing availability of nutrients especially K and P in acidic soils.
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Affiliation(s)
- Samukelisiwe P. Vilakazi
- School of Agriculture, Earth and Environmental Sciences, University of KwaZulu-Natal, Scottsville, Pietermaritzburg, South Africa
- * E-mail:
| | - Pardon Muchaonyerwa
- School of Agriculture, Earth and Environmental Sciences, University of KwaZulu-Natal, Scottsville, Pietermaritzburg, South Africa
| | - Nkosinomusa N. Buthelezi-Dube
- School of Agriculture, Earth and Environmental Sciences, University of KwaZulu-Natal, Scottsville, Pietermaritzburg, South Africa
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14
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Oleszek M, Kowalska I, Bertuzzi T, Oleszek W. Phytochemicals Derived from Agricultural Residues and Their Valuable Properties and Applications. Molecules 2023; 28:342. [PMID: 36615534 PMCID: PMC9823944 DOI: 10.3390/molecules28010342] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/21/2022] [Accepted: 12/25/2022] [Indexed: 01/04/2023] Open
Abstract
Billions of tons of agro-industrial residues are produced worldwide. This is associated with the risk of pollution as well as management and economic problems. Simultaneously, non-edible portions of many crops are rich in bioactive compounds with valuable properties. For this reason, developing various methods for utilizing agro-industrial residues as a source of high-value by-products is very important. The main objective of the paper is a review of the newest studies on biologically active compounds included in non-edible parts of crops with the highest amount of waste generated annually in the world. The review also provides the newest data on the chemical and biological properties, as well as the potential application of phytochemicals from such waste. The review shows that, in 2020, there were above 6 billion tonnes of residues only from the most popular crops. The greatest amount is generated during sugar, oil, and flour production. All described residues contain valuable phytochemicals that exhibit antioxidant, antimicrobial and very often anti-cancer activity. Many studies show interesting applications, mainly in pharmaceuticals and food production, but also in agriculture and wastewater remediation, as well as metal and steel industries.
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Affiliation(s)
- Marta Oleszek
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
| | - Iwona Kowalska
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
| | - Terenzio Bertuzzi
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy
| | - Wiesław Oleszek
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
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15
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Soares SD, Santos OVD, Nascimento FCA, Pena RS. A review of the nutritional properties of different varieties and byproducts of peach palm ( Bactris gasipaes) and their potential as functional foods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2127761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Stephanie Dias Soares
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará, Belém, Brazil
| | - Orquídea Vasconcelos Dos Santos
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará, Belém, Brazil
- Faculty of Nutrition, Institute of Health Sciences, Federal University of Pará, Belém, Brazil
| | | | - Rosinelson da Silva Pena
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará, Belém, Brazil
- Faculty of Food Engineering, Institute of Technology, Federal University of Pará, Belém, Brazil
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16
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Srenuja D, Shanmugam A, Nair Sinija VR. Novel zero waste tactics for commercial vegetables – recent advances. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Commercial vegetables include tomatoes, potatoes, onions, and eggplant due to their surplus production, availability, and affordability. The valorisation of the massive wastage of commercial vegetables and providing a long-term solution has been challenging. The review addresses the implications of biowastes on the environment and fosters the recent investigations into valorising commercial vegetable waste to develop multiple value-added products. It discussed the outcomes of the multiple technologies, majorly on green chemistry extraction, while outlining other methods such as fermentation, enzymatic treatments, 3D printing foods, high-pressure homogenisation, microencapsulation, bio-absorption method, and pyrolysis for their respective vegetable wastes. Agri-residues can be a valuable source for formulating functional ingredients, natural additives, biodiesel, dyes, and animal feed. This comprehensive review proposes a strategy to upcycle low-cost biowaste to boost the economic and ecological benefits. The current review captures the interests and great collaborations between researchers, industrialists, policymakers, waste management bodies, and eco-activists.
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Affiliation(s)
- Dekka Srenuja
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
| | - Akalya Shanmugam
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
| | - Vadakkepulppara Ramachandran Nair Sinija
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
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17
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Recovery of Antioxidants from Tomato Seed Industrial Wastes by Microwave-Assisted and Ultrasound-Assisted Extraction. Foods 2022; 11:foods11193068. [PMID: 36230144 PMCID: PMC9562903 DOI: 10.3390/foods11193068] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/26/2022] [Accepted: 09/28/2022] [Indexed: 11/26/2022] Open
Abstract
Tomato seed (TS) wastes are obtained in large amounts from the tomato processing industry. In this work, microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) of antioxidant compounds from TS were optimized by using response surface methodology. The effect of MAE and UAE main extraction parameters was studied on total phenolic content (TPC) and antioxidant activity (DPPH) responses. Antioxidant, structural, morphological, and thermal properties of MAE and UAE extracts were evaluated. A great influence of ethanol concentration was observed in both extraction methods. Optimal MAE conditions were determined as 15 min, 80 °C, 63% ethanol and 80 mL, with a desirability value of 0.914, whereas 15 min, 61% ethanol and 85% amplitude (desirability = 0.952) were found as optimal conditions for UAE. MAE extracts exhibited higher TPC and antioxidant activity values compared to UAE (1.72 ± 0.04 and 1.61 ± 0.03 mg GAE g TS−1 for MAE and UAE, respectively). Thermogravimetric analysis (TGA) results suggested the presence of some high molecular weight compounds in UAE extracts. Chlorogenic acid, rutin and naringenin were identified and quantified by HPLC-DAD-MS as the main polyphenols found by MAE and UAE, showing MAE extracts higher individual phenolics content (1.11–2.99 mg 100 g TS−1). MAE and UAE have shown as effective green techniques for extracting bioactive molecules with high antioxidant activity from TS with high potential to be scaled-up for valorizing of TS industrial wastes.
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18
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19
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Salinas-Velandia DA, Romero-Perdomo F, Numa-Vergel S, Villagrán E, Donado-Godoy P, Galindo-Pacheco JR. Insights into Circular Horticulture: Knowledge Diffusion, Resource Circulation, One Health Approach, and Greenhouse Technologies. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:12053. [PMID: 36231350 PMCID: PMC9565935 DOI: 10.3390/ijerph191912053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 09/04/2022] [Accepted: 09/12/2022] [Indexed: 06/16/2023]
Abstract
The integration of the circular economy in agriculture has promoted sustainable innovation in food production systems such as horticulture. The present paper illustrates how horticulture is transitioning to the circular economy. This research field's performance approaches and trends were assessed through a bibliometric and text-mining analysis of the literature. Our findings revealed that circular horticulture is a recent research field that is constantly growing. Its approach has been neither systemic nor integrative but fragmented. Bioeconomy, urban agriculture, recycled nutrients, biochar, fertigation, and desalination have been positioned as research hotspots. Vegetables and fruits are the most studied crops. Resource circulation has focused primarily on biowaste recovery to provide benefits such as biofertilizers and linear-substrate substitutes, and on water reuse for the establishment of hydroponic systems. The One Health approach is scarcely explored and, therefore, weakly articulated, wherein the absence of assessment methodologies encompassing the health of ecosystems, animals, and people is a notable limitation. Science-policy interfaces between One Health and food systems need to be improved. Lastly, greenhouse technologies are aligned with bioenergy, sustainable materials, and sensing technologies. Challenges and directions for future research have been raised to promote the redesign of horticultural production systems, integrating long-term circularity.
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Affiliation(s)
| | - Felipe Romero-Perdomo
- Corporación Colombiana de Investigación Agropecuaria–AGROSAVIA, C.I. Tibaitatá, Mosquera 250040, Cundinamarca, Colombia
| | - Stephanie Numa-Vergel
- Corporación Colombiana de Investigación Agropecuaria–AGROSAVIA, C.I. Tibaitatá, Mosquera 250040, Cundinamarca, Colombia
| | - Edwin Villagrán
- Corporación Colombiana de Investigación Agropecuaria–AGROSAVIA, C.I. Tibaitatá, Mosquera 250040, Cundinamarca, Colombia
| | - Pilar Donado-Godoy
- Corporación Colombiana de Investigación Agropecuaria–AGROSAVIA, C.I. Tibaitatá, Mosquera 250040, Cundinamarca, Colombia
- Global Health Research Unit for the Genomic Surveillance of Antimicrobial Resistance (GHRU–Colombia), CI Tibaitatá, Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Mosquera 250040, Cundinamarca, Colombia
| | - Julio Ricardo Galindo-Pacheco
- Corporación Colombiana de Investigación Agropecuaria–AGROSAVIA, C.I. Tibaitatá, Mosquera 250040, Cundinamarca, Colombia
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20
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Assessing of the most appropriate biotechnological strategy on the recovery of antioxidants from beet wastes by applying the life cycle assessment (LCA) methodology. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.08.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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21
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Ardali FR, Sharifan A, Mosavi SME, Mortazavian AM, Jannat B. Study on the rice milling byproduct extracted by sub‐critical water extraction and its fermented milk analogs. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Fatemeh Raiesi Ardali
- Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
| | - Anousheh Sharifan
- Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
| | | | - Amir Mohammad Mortazavian
- Faculty of Nutrition Sciences, Food Science Technology/National Nutrition and Food Technology Research, Institute Shahid Beheshti University of Medical Sciences Tehran Iran
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22
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McClements DJ, Öztürk B. Utilization of Nanotechnology to Improve the Application and Bioavailability of Phytochemicals Derived from Waste Streams. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6884-6900. [PMID: 33787251 DOI: 10.1021/acs.jafc.1c03020] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Phytochemicals are relatively small molecular species found in edible plants that may exhibit a diverse range of techno- and biofunctional attributes. In particular, there has been great interest in the identification, isolation, and utilization of dietary phytochemicals that can be used as natural pigments, antioxidants, or antimicrobials or that may improve human health and wellbeing by preventing chronic diseases, such as cardiovascular diseases, diabetes, obesity, and cancer. Relatively high levels of these phytochemicals are often present in the waste streams produced by the food and agriculture industry, such as the peels, stems, roots, or leaves of plants, that are normally discarded or turned into animal foods. From an economic and environmental perspective, it would be advantageous to convert these waste streams into value-added functional ingredients, which is consistent with the creation of a more circular economy. Bioactive phytochemicals can be isolated from agricultural and food waste streams using green extraction methods and then incorporated into plant-based functional foods or biodegradable active packaging materials. The utilization of phytochemicals in the food industry is often challenging. They may chemically degrade in the presence of light, heat, oxygen, and some pH conditions, thereby altering their biological activity. They may have low solubility in aqueous solutions and gastrointestinal fluids, thereby making them difficult to introduce into foods and leading to a low bioavailability. These challenges can sometimes be overcome using nanoencapsulation, which involves trapping the phytochemicals inside tiny food-grade particles. These nanoparticles may be assembled from edible lipids, proteins, carbohydrates, and/or surfactants and include nanoemulsions, solid lipid nanoparticles, nanoliposomes, and biopolymer nanoparticles. In this manuscript, we review a number of important phytochemicals and nanoencapsulation methods used to improve their efficacy.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Bengü Öztürk
- Department of Food Engineering, Faculty of Engineering, Yeditepe University, Istanbul 34755, Turkey
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23
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Cuomo F, Trivisonno MC, Iacovino S, Messia MC, Marconi E. Sustainable Re-Use of Brewer's Spent Grain for the Production of High Protein and Fibre Pasta. Foods 2022; 11:foods11050642. [PMID: 35267275 PMCID: PMC8909400 DOI: 10.3390/foods11050642] [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: 02/04/2022] [Revised: 02/18/2022] [Accepted: 02/20/2022] [Indexed: 11/23/2022] Open
Abstract
Brewer’s spent grains are one of the principal by-products of the brewing industry. For protein and fibre content, this by-product represents an interesting raw material to be reused for manufacturing many other products. To maximize the nutritional characteristics of this by-product, in this study, ingredients derived from brewer’s spent grains were included in the design of innovative dry pasta. Two brewer’s spent grains derivative ingredients, one enriched in proteins and the other in fibre were blended with semolina. Based on the rheological evaluation, the optimal amount of the two ingredients for producing pasta was determined. In particular, pasta responding to the claims “High Protein” and “High Fibre” was realized using the formulation enriched with 15% of protein-rich ingredient and the claim “High Fibre” and “Source of proteins” using the formulation enriched with 10% of fibre-rich ingredient. The final products were compared to 100% semolina and 100% wholegrain semolina pasta for composition, color, texture, and cooking quality, revealing excellent quality characteristics. The newly formulated pasta represents a successful match of technological aptitude, nutritional/sensorial quality, and sustainability.
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Affiliation(s)
- Francesca Cuomo
- Department of Agricultural, Environmental and Food Sciences (DiAAA), Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (M.C.T.); (S.I.); (E.M.)
| | - Maria Carmela Trivisonno
- Department of Agricultural, Environmental and Food Sciences (DiAAA), Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (M.C.T.); (S.I.); (E.M.)
| | - Silvio Iacovino
- Department of Agricultural, Environmental and Food Sciences (DiAAA), Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (M.C.T.); (S.I.); (E.M.)
| | - Maria Cristina Messia
- Department of Agricultural, Environmental and Food Sciences (DiAAA), Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (M.C.T.); (S.I.); (E.M.)
- Correspondence:
| | - Emanuele Marconi
- Department of Agricultural, Environmental and Food Sciences (DiAAA), Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (M.C.T.); (S.I.); (E.M.)
- Università Campus Bio-Medico di Roma, Via Alvaro del Portillo 21, 00128 Roma, Italy
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24
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Circular economy and secondary raw materials from fruits as sustainable source for recovery and reuse. A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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25
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El Sheikha AF, Ray RC. Bioprocessing of Horticultural Wastes by Solid-State Fermentation into Value-Added/Innovative Bioproducts: A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2004161] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Aly Farag El Sheikha
- College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang, China
- Department of Biology, McMaster University, Hamilton, Ontario, Canada
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Canada
- Bioengineering and Technological Research Centre for Edible and Medicinal Fungi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Key Laboratory for Conservation and Utilization of Fungal Resources, Jiangxi Agricultural University, Nanchang, China
| | - Ramesh C. Ray
- ICAR-Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India
- Centre for Food Biology & Environment Studies, Bhubaneswar, India
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26
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Abstract
Tomato processing leads to the production of considerable amounts of residues, mainly in the form of tomato skins, seeds and vascular tissues, which still contain bioactive molecules of interest for food, pharmaceutical and nutraceutical industries. These include carotenoids, such as lycopene and β-carotene, tocopherols and sitosterols, among others. Supercritical fluid extraction is well positioned for the valorization of tomato residues prior to disposal, because it remains an environmentally safe extraction process, especially when using carbon dioxide as the solvent. In this article, we provide an extensive literature overview of the research on the supercritical fluid extraction of tomato residues. We start by identifying the most relevant extractables present in tomatoes (e.g., lycopene) and their main bioactivities. Then, the main aspects affecting the extraction performance are covered, starting with the differences between tomato matrixes (e.g., seeds, skins and pulp) and possible pretreatments to enhance extraction (e.g., milling, drying and enzymatic digestion). Finally, the effects of extraction conditions, such as pressure, temperature, cosolvent, flow rate and time, are discussed.
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27
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Albizzati PF, Tonini D, Astrup TF. A Quantitative Sustainability Assessment of Food Waste Management in the European Union. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2021; 55:16099-16109. [PMID: 34784465 DOI: 10.1021/acs.est.1c03940] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
In an endeavor to make Europe carbon-neutral, and to foster a circular economy, improving food waste management has been identified by the European Union (EU) as a key factor. In this study, we consider 21 pathways, covering: (i) prevention; (ii) reuse for both human consumption and animal feed; (iii) material recycling as an input into the food and chemical industries; (iv) nutrient recycling; and (v) energy/fuel recovery. To include all types of impact, a sustainability assessment, encompassing environmental, economic, and social pillars, is performed and complemented with societal life cycle costing. The results indicate that after prevention, reuse for human consumption and animal feed is the most preferred option, and, in most cases, nutrient recycling and energy recovery are favored over material recycling for chemical production. While highlighting that the food waste management hierarchy should be supported with quantitative sustainability analyses, the findings also illustrate that biochemical pathways should be improved to be competitive despite the fact that food waste valorization has the potential to satisfy the EU demand for the chemicals investigated. Yet, the results clearly show that the potential benefits of improving emerging technologies would still not eclipse the benefits related to food waste prevention and its redistribution.
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Affiliation(s)
- Paola Federica Albizzati
- Department of Environmental Engineering, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
- European Commission, Joint Research Centre, Edificio Expo, Calle Inca Garcilaso 3, 41092 Seville, Spain
| | - Davide Tonini
- European Commission, Joint Research Centre, Edificio Expo, Calle Inca Garcilaso 3, 41092 Seville, Spain
| | - Thomas F Astrup
- Department of Environmental Engineering, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
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28
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Cantabella D, Dolcet-Sanjuan R, Solsona C, Vilanova L, Torres R, Teixidó N. Optimization of a food industry-waste-based medium for the production of the plant growth promoting microorganism Pseudomonas oryzihabitans PGP01 based on agro-food industries by-products. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2021; 32:e00675. [PMID: 34603978 PMCID: PMC8473457 DOI: 10.1016/j.btre.2021.e00675] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 08/13/2021] [Accepted: 09/07/2021] [Indexed: 01/03/2023]
Abstract
Several agro-food industry wastes based on potato peels and pulp (FPP), tomato seeds (TS) and cereals (WB) industries were tested for their feasibility in producing P. oryzihabitans PGP01. The production of P. oryzihabitans PGP01 in a medium based on FPP supplemented with 10 g L−1 of tryptone, 10 g L−1 of sugar cane molasses, 5 g L−1 nacl and 2.5 g L−1 of K2HPO4 allowed to reach similar growth than the commercial medium. In 2 L bioreactors, a maximum of 4.4 × 109 CFU mL−1 of P. oryzihabitans PGP01 was obtained after 24 h of growth in the optimized medium, similar than laboratory medium. P. oryzihabitans PGP01 grown on the optimized medium preserved its biological activity, maintaining the same effect on roots of in vitro cultured plantlets than when it was grown in the commercial medium. This study shows how to re-use food-industry wastes for microbial production, reducing the amount of generated wastes.
In this study, three wastes based on potato peels and pulps, tomato seeds and wheat bran were used as basis for the preparation of a cheap medium to produce the bacterium P. oryzihabitans PGP01. In flasks experiments, P. oryzihabitans PGP01 growth at 25 °C in a medium based on frozen potato peels and pulp (FPP) with tryptone as a nitrogen source resulted in the maximum production compared to the commercial TSB medium. In the scale-up to 2 L bioreactors, FPP supplemented with tryptone, molasses, NaCl and K2HPO4 allowed to reach similar biomass production than in the TSB medium. A maximum growth of 4.4 × 109 CFU mL−1 after setting the agitation and the air flux conditions at 400 rpm and 0.75 vvm. Finally, P. oryzihabitans PGP01 growing in this optimized medium conserved its biological activity showing the expected effect in root development previously reported for this microorganism.
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Affiliation(s)
- Daniel Cantabella
- IRTA Plant In Vitro Culture Laboratory, Fruticulture Programme Parc Científic i Tecnològic Agroalimentari de Lleida, 25003 Lleida, Catalonia, Spain.,IRTA Postharvest Programme; Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, 25003 Lleida, Catalonia, Spain
| | - Ramon Dolcet-Sanjuan
- IRTA Plant In Vitro Culture Laboratory, Fruticulture Programme Parc Científic i Tecnològic Agroalimentari de Lleida, 25003 Lleida, Catalonia, Spain
| | - Cristina Solsona
- IRTA Postharvest Programme; Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, 25003 Lleida, Catalonia, Spain
| | - Laura Vilanova
- IRTA Postharvest Programme; Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, 25003 Lleida, Catalonia, Spain
| | - Rosario Torres
- IRTA Postharvest Programme; Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, 25003 Lleida, Catalonia, Spain
| | - Neus Teixidó
- IRTA Postharvest Programme; Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, 25003 Lleida, Catalonia, Spain
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29
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Birania S, Kumar S, Kumar N, Attkan AK, Panghal A, Rohilla P, Kumar R. Advances in development of biodegradable food packaging material from agricultural and
agro‐industry
waste. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13930] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Sapna Birania
- Department of Processing and Food Engineering College of Agricultural Engineering and Technology, CCS Haryana Agricultural University Hisar Haryana India
| | - Sunil Kumar
- AICRP on Post Harvest Engineering & Technology (Hisar Centre), Department of Processing and Food Engineering College of Agricultural Engineering and Technology, CCS Haryana Agricultural University Hisar Haryana India
| | - Nitin Kumar
- Department of Processing and Food Engineering College of Agricultural Engineering and Technology, CCS Haryana Agricultural University Hisar Haryana India
| | - Arun Kumar Attkan
- Department of Processing and Food Engineering College of Agricultural Engineering and Technology, CCS Haryana Agricultural University Hisar Haryana India
| | - Anil Panghal
- AICRP on Post Harvest Engineering & Technology (Hisar Centre), Department of Processing and Food Engineering College of Agricultural Engineering and Technology, CCS Haryana Agricultural University Hisar Haryana India
| | - Priyanka Rohilla
- Centre of Food Science and Technology, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University Hisar Haryana India
| | - Ravi Kumar
- Department of Processing and Food Engineering College of Agricultural Engineering and Technology, CCS Haryana Agricultural University Hisar Haryana India
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30
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Valoppi F, Agustin M, Abik F, Morais de Carvalho D, Sithole J, Bhattarai M, Varis JJ, Arzami ANAB, Pulkkinen E, Mikkonen KS. Insight on Current Advances in Food Science and Technology for Feeding the World Population. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.626227] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
While the world population is steadily increasing, the capacity of Earth to renew its resources is continuously declining. Consequently, the bioresources required for food production are diminishing and new approaches are needed to feed the current and future global population. In the last decades, scientists have developed novel strategies to reduce food loss and waste, improve food production, and find new ingredients, design and build new food structures, and introduce digitalization in the food system. In this work, we provide a general overview on circular economy, alternative technologies for food production such as cellular agriculture, and new sources of ingredients like microalgae, insects, and wood-derived fibers. We present a summary of the whole process of food design using creative problem-solving that fosters food innovation, and digitalization in the food sector such as artificial intelligence, augmented and virtual reality, and blockchain technology. Finally, we briefly discuss the effect of COVID-19 on the food system. This review has been written for a broad audience, covering a wide spectrum and giving insights on the most recent advances in the food science and technology area, presenting examples from both academic and industrial sides, in terms of concepts, technologies, and tools which will possibly help the world to achieve food security in the next 30 years.
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31
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Khan UM, Sameen A, Aadil RM, Shahid M, Sezen S, Zarrabi A, Ozdemir B, Sevindik M, Kaplan DN, Selamoglu Z, Ydyrys A, Anitha T, Kumar M, Sharifi-Rad J, Butnariu M. Citrus Genus and Its Waste Utilization: A Review on Health-Promoting Activities and Industrial Application. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2021; 2021:2488804. [PMID: 34795782 PMCID: PMC8595006 DOI: 10.1155/2021/2488804] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 09/15/2021] [Accepted: 09/28/2021] [Indexed: 11/18/2022]
Abstract
Citrus fruits such as oranges, grapefruits, lemons, limes, tangerines, and mandarins, whose production is increasing every year with the rise of consumer demand, are among the most popular fruits cultivated throughout the globe. Citrus genus belongs to the Rutaceae family and is known for its beneficial effects on health for centuries. These plant groups contain many beneficial nutrients and bioactive compounds. These compounds have antimicrobial, anticancer, antidiabetic, antiplatelet aggregation, and anti-inflammatory activities. Citrus waste, generated by citrus-processing industries in large amounts every year, has an important economic value due to richness of bioactive compounds. The present review paper has summarized the application and properties of Citrus and its waste in some fields such as food and drinks, traditional medicine practices, and recent advances in modern approaches towards pharmaceutical and nutraceutical formulations.
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Affiliation(s)
- Usman Mir Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Aysha Sameen
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Muhammad Shahid
- Department of Biochemistry, Faculty of Sciences, University of Agriculture, Faisalabad 38000, Pakistan
| | - Serap Sezen
- Faculty of Engineering and Natural Science, Sabanci University, Tuzla, Istanbul 34956, Turkey
- Sabanci University Nanotechnology Research and Application Center (SUNUM), Tuzla, Istanbul 34956, Turkey
| | - Ali Zarrabi
- Sabanci University Nanotechnology Research and Application Center (SUNUM), Tuzla, Istanbul 34956, Turkey
- Department of Biomedical Engineering, Faculty of Engineering and Natural Sciences, Istinye University, Istanbul, Turkey
| | - Betul Ozdemir
- Department of Cardiology, Faculty of Medicine, Nigde Ömer Halisdemir University, Nigde, Turkey
| | - Mustafa Sevindik
- Bahçe Vocational High School, Osmaniye Korkut Ata University, Osmaniye 80500, Turkey
| | - Dilara Nur Kaplan
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Karabuk University, Karabuk 78050, Turkey
| | - Zeliha Selamoglu
- Department of Medical Biology, Faculty of Medicine, Nigde Ömer Halisdemir University, Nigde 51240, Turkey
| | - Alibek Ydyrys
- Biomedical Research Centre, Al-Farabi Kazakh National University, Al-Farabi Av. 71, Almaty 050040, Kazakhstan
| | - T. Anitha
- Department of Postharvest Technology, Horticultural College and Research Institute, Periyakulam 625604, Tamil Nadu, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR–Central Institute for Research on Cotton Technology, Mumbai 400019, India
| | - Javad Sharifi-Rad
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Monica Butnariu
- Banat's University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Timisoara, Romania
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32
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Value-Added Metabolites from Agricultural Waste and Application of Green Extraction Techniques. SUSTAINABILITY 2021. [DOI: 10.3390/su132011432] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
The agricultural sector generates approximately 1300 million tonnes of waste annually, where up to 50% comprising of raw material are discarded without treatment. Economic development and rising living standards have increased the quantity and complexity of waste generated resulting in environmental, health and economic issues. This calls for a greener waste management system such as valorization or recovery of waste into products. For successful implementation, social acceptance is an essential component with involvement of all local stakeholders including community to learn and understand the process and objective of the implementation. The agricultural waste product manufacturing industry is expected to increase with the growing demand for organic food. Thus, proper livestock and crop waste management is vital for environmental protection. It will be essential to successfully convert waste into a sustainable product that is reusable and circulated in the system in line with the green concept of circular economy. This review identifies the commercially produced crops by-product that have been considered for valorization and implemented green extraction for recovery. We highlight the importance of social acceptance and the economic value to agricultural waste recycling. Successful implementation of these technologies will overcome current waste management problems, reduce environmental impacts of landfills, and sustainability issue for farm owners.
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33
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Abstract
The agro-industry of tomato generates three types of residues: ripe rotten tomato (unfit for consumption) (RT), green (unripe) tomato (GT), and tomato branches including leaves and stems (TB). These materials are commonly wasted or used as feed for livestock. Energy production through anaerobic digestion is an alternative way to manage and simultaneously valorise these materials. Initially, the operating conditions of mono anaerobic digestion were investigated using RT. Thus, a design of experiments based on a two-level fractional factorial design with resolution V was performed to determine the factors that affect biochemical methane potential (BMP). The substrate to inoculum ratio (SIR), total volatile solids concentration (VSt), working volume (WV), presence of nutrients (Nu), and the pre-incubation of the inoculum (Inc) were investigated. The results showed that SIR is the most important factor. The maximum BMP for RT was 297 NmLCH4/gVS with SIR = 0.5; tVS = 20 g/L; WV = 20%; no pre-incubation and the presence of nutrients. Using these optimum operating conditions, co-digestion was investigated through a mixture design approach. The substrates RT and GT presented similar BMP values, whereas TB led to a significantly lower BMP. Indeed, when high concentrations of TB were used, a significant decrease in methane production was observed. Nonetheless, the highest BMP was achieved with a mixture of 63% RT + 20% GT + 17% TB, with a production of 324 NmLCH4/gVS, corresponding to a synergetic co-digestion performance index of about 1.20. In general, although the substrate RT generates the highest BMP, the mixture with GT did not impair the methane yield. Overall, the co-digestion of tomato residues must be conducted with SIR close to 0.5 and the content of tomato branches in the reaction mixture should be kept low (up to 20%).
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34
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Castañeda‐Ruelas GM, Ibarra‐Medina RK, Niño‐Medina G, Mora‐Rochín S, Montes‐Ávila J, Cuevas‐Rodríguez EO, Jiménez‐Edeza M. Phenolic extract from nejayote flour: Bioactive properties and its potential use as an antimicrobial agent of alginate‐based edible coatings. Cereal Chem 2021. [DOI: 10.1002/cche.10467] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Gloria M. Castañeda‐Ruelas
- Programa de Posgrado Integral en Biotecnología Facultad de Ciencias Químico‐Biológicas Universidad Autónoma de Sinaloa Culiacán México
| | - R. Karely Ibarra‐Medina
- Programa de Posgrado Integral en Biotecnología Facultad de Ciencias Químico‐Biológicas Universidad Autónoma de Sinaloa Culiacán México
| | - Guillermo Niño‐Medina
- Facultad de Agronomía Universidad Autónoma de Nuevo Leon San Nicolas de los Garza Mexico
| | - Saraid Mora‐Rochín
- Programa de Posgrado Integral en Biotecnología Facultad de Ciencias Químico‐Biológicas Universidad Autónoma de Sinaloa Culiacán México
| | - Julio Montes‐Ávila
- Programa de Posgrado Integral en Biotecnología Facultad de Ciencias Químico‐Biológicas Universidad Autónoma de Sinaloa Culiacán México
| | - Edith O. Cuevas‐Rodríguez
- Programa de Posgrado Integral en Biotecnología Facultad de Ciencias Químico‐Biológicas Universidad Autónoma de Sinaloa Culiacán México
| | - Maribel Jiménez‐Edeza
- Programa de Posgrado Integral en Biotecnología Facultad de Ciencias Químico‐Biológicas Universidad Autónoma de Sinaloa Culiacán México
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35
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Ünver N, Çelik Ş. Effect of antioxidant‐enriched microcrystalline cellulose obtained from almond residues on the storage stability of mayonnaise. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Naciye Ünver
- Engineering Faculty, Food Engineering Department Harran University Sanliurfa Turkey
| | - Şerafettin Çelik
- Engineering Faculty, Food Engineering Department Harran University Sanliurfa Turkey
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36
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Sahin AW, Atzler JJ, Valdeperez D, Münch S, Cattaneo G, O’Riordan P, Arendt EK. Rejuvenated Brewer's Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread. Foods 2021; 10:1162. [PMID: 34067239 PMCID: PMC8224586 DOI: 10.3390/foods10061162] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 05/17/2021] [Accepted: 05/20/2021] [Indexed: 02/07/2023] Open
Abstract
Brewer's spent grain (BSG) is the main side-stream of brewing. BSG is a potential source for nutritionally enriched cereal products due to its high content of fibre and protein. Two novel ingredients originating from BSG, EverVita FIBRA (EVF) and EverVita PRO (EVP), were incorporated into bread in two addition levels to achieve a 'source of fibre' (3 g/100 g) and a 'high in fibre' (6 g/100 g) nutrition claim for the breads. The impact of those two ingredients on dough and bread quality as well as on nutritional value was investigated and compared to baker's flour (C1) and wholemeal flour (C2) breads. The addition of EVF performed outstandingly well in the bread system achieving high specific volumes (3.72-4.66 mL/g), a soft crumb texture (4.77-9.03 N) and a crumb structure comparable with C1. Furthermore, EVF barely restricted gluten network development and did not influence dough rheology. EVP increased the dough resistance (+150%) compared to C1 which led to a lower specific volume (2.17-4.38 mL/g) and a harder crumb (6.25-36.36 N). However, EVP increased the nutritional value of the breads by increasing protein content (+36%) and protein quality by elevating the amount of indispensable amino acids. Furthermore, a decrease in predicted glycaemic index by 26% was achieved and microbial shelf life was extended by up to 3 days. Although both ingredients originated from the same BSG, their impact on bread characteristics and nutritional value varied. EVF and EVP can be considered as game-changers in the development of bread fortified with BSG, increasing nutritional value, and promoting sustainability.
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Affiliation(s)
- Aylin W. Sahin
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (A.W.S.); (J.J.A.)
| | - Jonas Joachim Atzler
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (A.W.S.); (J.J.A.)
| | - Daniel Valdeperez
- EverGrain, LLC, One Busch Place, St. Louis, MO 63118, USA; (D.V.); (S.M.); (G.C.)
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, 3000 Leuven, Belgium;
| | - Steffen Münch
- EverGrain, LLC, One Busch Place, St. Louis, MO 63118, USA; (D.V.); (S.M.); (G.C.)
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, 3000 Leuven, Belgium;
| | - Giacomo Cattaneo
- EverGrain, LLC, One Busch Place, St. Louis, MO 63118, USA; (D.V.); (S.M.); (G.C.)
| | - Patrick O’Riordan
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, 3000 Leuven, Belgium;
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (A.W.S.); (J.J.A.)
- APC Microbiome Institute, University College Cork, T12 K8AF Cork, Ireland
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37
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Capezza AJ, Muneer F, Prade T, Newson WR, Das O, Lundman M, Olsson RT, Hedenqvist MS, Johansson E. Acylation of agricultural protein biomass yields biodegradable superabsorbent plastics. Commun Chem 2021; 4:52. [PMID: 36697586 PMCID: PMC9814733 DOI: 10.1038/s42004-021-00491-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Accepted: 03/16/2021] [Indexed: 01/28/2023] Open
Abstract
Superabsorbent polymers (SAP) are a central component of hygiene and medical products requiring high liquid swelling, but these SAP are commonly derived from petroleum resources. Here, we show that sustainable and biodegradable SAP can be produced by acylation of the agricultural potato protein side-stream (PPC) with a non-toxic dianhydride (EDTAD). Treatment of the PPC yields a material with a water swelling capacity of ca. 2400%, which is ten times greater than the untreated PPC. Acylation was also performed on waste potato fruit juice (PFJ), i.e. before the industrial treatment to precipitate the PPC. The use of PFJ for the acylation implies a saving of 320 000 tons as CO2 in greenhouse gas emissions per year by avoiding the industrial drying of the PFJ to obtain the PPC. The acylated PPC shows biodegradation and resistance to mould growth. The possibilities to produce a biodegradable SAP from the PPC allows for future fabrication of environment-friendly and disposable daily-care products, e.g. diapers and sanitary pads.
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Affiliation(s)
- Antonio J. Capezza
- grid.5037.10000000121581746Fibre and Polymer Technology Department, KTH Royal Institute of Technology, Stockholm, Sweden ,Plant Breeding Department, SLU Alnarp, Lomma, Sweden
| | - Faraz Muneer
- Plant Breeding Department, SLU Alnarp, Lomma, Sweden
| | - Thomas Prade
- Biosystems and Technology Department, SLU Alnarp, Lomma, Sweden
| | | | - Oisik Das
- grid.6926.b0000 0001 1014 8699Department of Civil, Environmental and Natural Resources Engineering, Structural and Fire Engineering Division, Luleå University of Technology, Luleå, Sweden
| | | | - Richard T. Olsson
- grid.5037.10000000121581746Fibre and Polymer Technology Department, KTH Royal Institute of Technology, Stockholm, Sweden
| | - Mikael S. Hedenqvist
- grid.5037.10000000121581746Fibre and Polymer Technology Department, KTH Royal Institute of Technology, Stockholm, Sweden
| | - Eva Johansson
- Plant Breeding Department, SLU Alnarp, Lomma, Sweden
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38
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Vannini M, Marchese P, Sisti L, Saccani A, Mu T, Sun H, Celli A. Integrated Efforts for the Valorization of Sweet Potato By-Products within a Circular Economy Concept: Biocomposites for Packaging Applications Close the Loop. Polymers (Basel) 2021; 13:polym13071048. [PMID: 33801582 PMCID: PMC8037434 DOI: 10.3390/polym13071048] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 03/21/2021] [Accepted: 03/23/2021] [Indexed: 11/25/2022] Open
Abstract
With the aim to fully exploit the by-products obtained after the industrial extraction of starch from sweet potatoes, a cascading approach was developed to extract high-value molecules, such as proteins and pectins, and to valorize the solid fraction, rich in starch and fibrous components. This fraction was used to prepare new biocomposites designed for food packaging applications. The sweet potato residue was added to poly(3-hydroxybutyrate-co-3-hydroxyvalerate) in various amounts up to 40 wt % by melt mixing, without any previous treatment. The composites are semicrystalline materials, characterized by thermal stability up to 260 °C. For the composites containing up to 10 wt % of residue, the tensile strength remains over 30 MPa and the strain stays over 3.2%. A homogeneous dispersion of the sweet potato waste into the bio-polymeric matrix was achieved but, despite the presence of hydrogen bond interactions between the components, a poor interfacial adhesion was detected. Considering the significant percentage of sweet potato waste used, the biocomposites obtained show a low economic and environmental impact, resulting in an interesting bio-alternative to the materials commonly used in the packaging industry. Thus, according to the principles of a circular economy, the preparation of the biocomposites closes the loop of the complete valorization of sweet potato products and by-products.
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Affiliation(s)
- Micaela Vannini
- Department of Civil, Chemical, Environmental, and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy; (P.M.); (L.S.); (A.S.); (A.C.)
- Correspondence: ; Tel.: +39-(0)-51-209-0359
| | - Paola Marchese
- Department of Civil, Chemical, Environmental, and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy; (P.M.); (L.S.); (A.S.); (A.C.)
| | - Laura Sisti
- Department of Civil, Chemical, Environmental, and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy; (P.M.); (L.S.); (A.S.); (A.C.)
| | - Andrea Saccani
- Department of Civil, Chemical, Environmental, and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy; (P.M.); (L.S.); (A.S.); (A.C.)
| | - Taihua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China; (T.M.); (H.S.)
| | - Hongnan Sun
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China; (T.M.); (H.S.)
| | - Annamaria Celli
- Department of Civil, Chemical, Environmental, and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy; (P.M.); (L.S.); (A.S.); (A.C.)
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Ben Jeddou K, Kammoun M, Hellström J, Gutiérrez‐Quequezana L, Rokka V, Gargouri‐Bouzid R, Ellouze‐Chaabouni S, Nouri‐Ellouz O. Profiling beneficial phytochemicals in a potato somatic hybrid for tuber peels processing: phenolic acids and anthocyanins composition. Food Sci Nutr 2021; 9:1388-1398. [PMID: 33747453 PMCID: PMC7958572 DOI: 10.1002/fsn3.2100] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 12/15/2020] [Accepted: 12/17/2020] [Indexed: 11/07/2022] Open
Abstract
The purpose of this study was to characterize the peels of a CN1 somatic hybrid obtained from two dihaploid potato lines (Cardinal H14 and Nicola H1) in terms of the health-promoting phenolic compounds (phenolic acids and anthocyanins). The CN1 hybrid is defined by a pink tuber skin color making it different from the light-yellow-skinned "Spunta," which is the most commonly grown potato cultivar in Tunisia. Oven-dried peel samples derived from CN1 hybrid and cv. Spunta were ground, and phenolic compounds were extracted with water or methanol for quantification. Lyophilized peels were used for the phenolic acid and anthocyanin analyses. Higher total quantities of phenolic compounds were recovered in methanol extracts compared with water extracts. A slightly higher concentration of phenolic acids (100 mg/100 g DW) was obtained in the lyophilized peels extract of CN1 hybrid than in the cv. Spunta corresponding sample (83 mg/100 g DW). The profiles of the chlorogenic acid isomers were almost identical in both of CN1 hybrid and cv. Spunta. Caffeic acid (CA) and three caffeoylquinic acids (CQAs): 3-CQA, 4-CQA, and 5-CQA, were identified from both genotypes, 5-CQA being the dominant form in both potatoes. Since the CN1 hybrid has a pink skin color, its anthocyanin profile was also determined. The anthocyanin quantity in the CN1 peels was 5.07 mg/100 g DW, involving six different anthocyanins that were identified within the extract, namely, Pelargonidin-3-rutinoside-5-glucoside, peonidin-3-rutinoside-5-glucoside, coumaroyl ester of pelargonidin-3-rutinoside-5-glucoside, coumaroyl ester of peonidin-3-rutinoside-5-glucoside, feruloyl ester of pelargonidin-3-rutinoside-5-glucoside, and feruloyl ester of peonidin-3-rutinoside-5-glucoside. These results suggest that the peel waste of CN1 somatic hybrid can be considered as a promising source of high-value compounds for food industry.
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Affiliation(s)
- Khawla Ben Jeddou
- Laboratory of Plant Improvement and Valorization of Agricultural ResourcesNational Engineering School of Sfax (ENIS)University of SfaxSfaxTunisia
| | - Mariem Kammoun
- Laboratory of Plant Improvement and Valorization of Agricultural ResourcesNational Engineering School of Sfax (ENIS)University of SfaxSfaxTunisia
| | - Jarkko Hellström
- Production SystemsNatural Resources Institute Finland (Luke)JokioinenFinland
| | | | - Veli‐Matti Rokka
- Production SystemsNatural Resources Institute Finland (Luke)JokioinenFinland
| | - Radhia Gargouri‐Bouzid
- Laboratory of Plant Improvement and Valorization of Agricultural ResourcesNational Engineering School of Sfax (ENIS)University of SfaxSfaxTunisia
| | - Semia Ellouze‐Chaabouni
- Laboratory of Plant Improvement and Valorization of Agricultural ResourcesNational Engineering School of Sfax (ENIS)University of SfaxSfaxTunisia
| | - Oumèma Nouri‐Ellouz
- Laboratory of Plant Improvement and Valorization of Agricultural ResourcesNational Engineering School of Sfax (ENIS)University of SfaxSfaxTunisia
- Department of Biology and GeologyPreparatory Institute for Engineering Studies of SfaxSfaxTunisia
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Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran. Toxins (Basel) 2021; 13:toxins13020163. [PMID: 33669853 PMCID: PMC7923204 DOI: 10.3390/toxins13020163] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Revised: 02/15/2021] [Accepted: 02/17/2021] [Indexed: 12/24/2022] Open
Abstract
Processed wheat bran (W) is of great importance for food and feed. Consequently, the biosafety of W should be evaluated and improved with valorisation strategies. This study tested a design combining extrusion (at temperature of 115 and 130 °C; screw speeds of 16, 20, and 25 rpm) and fermentation with Lactobacillus plantarum and L. uvarum strains for the valorisation of W to provide safer food and feed stock. The influence of different treatments on biogenic amine formation, mycotoxin content, and free amino acids, as well as acidity, microbiological parameters, and sugar concentration, were analysed. This research showed that a combination of extrusion and fermentation with selected strains can change several aspects of W characteristics. There was a significant effect of applied treatments on acidity and the microbiological parameters of W, as well as biogenic amines content. The lowest total mycotoxin concentration (29.8 µg/kg) was found in extruded (130 °C; 25 rpm) and fermented with L. uvarum sample. Finally, the combination of the abovementioned treatments can be confirmed as a prospective innovative pre-treatment for W, capable of potentially enhancing their safety characteristics and composition.
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Valorization of Native Soluble and Insoluble Oat Side Streams for Stable Suspensions and Emulsions. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02602-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
AbstractAmong different cereals, oat is becoming more popular due to its unique composition and health benefits. The increase in oat production is associated with an increase in related side streams, comprising unutilized biomass that is rich in valuable components, such as polysaccharides, proteins, and antioxidants. To valorize such biomass, it is fundamental that side streams enter back into the food production chain, in respect of the circular economy model. Here, we propose the use of soluble and insoluble oat-production side-stream in suspensions and emulsions, avoiding any further extraction, fractionation, and/or chemical derivatization. Our approach further increases the value of these side streams. To this aim, we first studied the effect of thermal and mechanical processes on the behavior and properties of both soluble and insoluble oat side-stream fractions in water and at air/water interface. Then, we characterized the emulsifying and stabilizing abilities of these materials in oil-in-water emulsions. Interestingly, we found that the insoluble fraction was able to form stable suspensions and emulsions after mechanical treatment. The oil droplets in the emulsions were stabilized by anchoring at the surface of the insoluble particles. On the other hand, the soluble fraction formed only stable viscous solutions. Finally, we demonstrated that the two fractions can be combined to increase the storage stability of the resulting emulsion.Our results highlight that oat production side streams can be used as novel bio-based emulsifiers, showing the great potential behind the underutilized cereal-side-stream biomass.
Graphical Abstract
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Shahid K, Srivastava V, Sillanpää M. Protein recovery as a resource from waste specifically via membrane technology-from waste to wonder. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:10262-10282. [PMID: 33442801 PMCID: PMC7884582 DOI: 10.1007/s11356-020-12290-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Accepted: 12/29/2020] [Indexed: 05/31/2023]
Abstract
Economic growth and the rapid increase in the world population has led to a greater need for natural resources, which in turn, has put pressure on said resources along with the environment. Water, food, and energy, among other resources, pose a huge challenge. Numerous essential resources, including organic substances and valuable nutrients, can be found in wastewater, and these could be recovered with efficient technologies. Protein recovery from waste streams can provide an alternative resource that could be utilized as animal feed. Membrane separation, adsorption, and microbe-assisted protein recovery have been proposed as technologies that could be used for the aforementioned protein recovery. This present study focuses on the applicability of different technologies for protein recovery from different wastewaters. Membrane technology has been proven to be efficient for the effective concentration of proteins from waste sources. The main emphasis of the present short communication is to explore the possible strategies that could be utilized to recover or restore proteins from different wastewater sources. The presented study emphasizes the applicability of the recovery of proteins from various waste sources using membranes and the combination of the membrane process. Future research should focus on novel technologies that can help in the efficient extraction of these high-value compounds from wastes. Lastly, this short communication will evaluate the possibility of integrating membrane technology. This study will discuss the important proteins present in different industrial waste streams, such as those of potatoes, poultry, dairy, seafood and alfalfa, and the possible state of the art technologies for the recovery of these valuable proteins from the wastewater.
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Affiliation(s)
- Kanwal Shahid
- Department of Separation Science, School of Engineering Science, Lappeenranta-Lahti University of Technology, Sammonkatu 12, FI-50130, Mikkeli, Finland.
| | - Varsha Srivastava
- Department of Chemistry, University of Jyväskylä, P.O. Box 35, FI-40014, Jyväskylä, Finland
| | - Mika Sillanpää
- Institute of Research and Development, Duy Tan University, Da Nang, 550000, Vietnam
- Faculty of Environment and Chemical Engineering, Duy Tan University, Da Nang, 550000, Vietnam
- School of Civil Engineering and Surveying, Faculty of Health, Engineering and Sciences, University of Southern Queensland, West Street, Toowoomba, QLD, 4350, Australia
- Department of Chemical Engineering, School of Mining, Metallurgy and Chemical Engineering, University of Johannesburg, P. O. Box 17011, Doornfontein, 2028, South Africa
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Spaggiari M, Dall’Asta C, Galaverna G, del Castillo Bilbao MD. Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives. Foods 2021; 10:E85. [PMID: 33406743 PMCID: PMC7824317 DOI: 10.3390/foods10010085] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 12/24/2020] [Accepted: 12/28/2020] [Indexed: 12/14/2022] Open
Abstract
The aim of this study is to review the innovative techniques based on bioprocessing, thermal or physical treatments which have been proposed during the last few decades to convert rice bran into a valuable food ingredient. Rice bran (Oryza sativa) is the main by-product of rice grain processing. It is produced in large quantities worldwide and it contains a high amount of valuable nutrients and bioactive compounds with significant health-related properties. Despite that, its application in food industry is still scarce because of its sensitivity to oxidation processes, instability and poor technological suitability. Furthermore, the health-related effects of pretreated rice bran are also presented in this review, considering the up-to-date literature focused on both in vivo and in vitro studies. Moreover, in relation to this aspect, a brief description of rice bran arabinoxylans is provided. Finally, the application of rice bran in the food industry and the main technology aspects are concisely summarized.
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Affiliation(s)
- Marco Spaggiari
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 17/A, 43121 Parma, Italy; (M.S.); (C.D.); (G.G.)
| | - Chiara Dall’Asta
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 17/A, 43121 Parma, Italy; (M.S.); (C.D.); (G.G.)
| | - Gianni Galaverna
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 17/A, 43121 Parma, Italy; (M.S.); (C.D.); (G.G.)
| | - María Dolores del Castillo Bilbao
- Food Bioscience Group, Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, Spain
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Fermentation as a Strategy for Bio-Transforming Waste into Resources: Lactic Acid Production from Agri-Food Residues. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation7010003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Lactic acid (LA) obtained by fermentation of carbohydrates is well-known and widely used in the food sector. This process is as an alternative to the chemical synthesis and ensures several advantages especially in terms of environmental sustainability. In particularly, the opportunity to use agro-food residues as fermentable raw materials could improve the overall process sustainability, without considering the indisputable advantages in terms of waste reduction and residual biomass valorization, in a bio- and circular economy perspective. This research deals with the study and development of the fermentation processes of various waste biomasses from the agro-food industries, including milk whey (MW), ricotta cheese whey (RCW), pear processing residues (PPR), potato pomace (PP), tomato pomace (PT), in order to obtain an experimental protocol applicable to the production of LA. Lactobacillus casei DSM 20011 (ATCC 393), a homofermentative L(+)-LA producing bacterium has been used, starting from small-scale tests to verify of the microorganism to grow in complex medium with different carbon sources and the possible presence of potentially toxic substances for microbial growth. Yields from 27.0 ± 0.3% to 46.0 ± 0.7% have been obtained. Then, a scaling-up was performed in a 1 L batch fermenter, using a mixed medium of RCW and PPR in different ratio. The best LA yield was 78.3% with a volumetric productivity of 1.12 g/L·h in less than 60 h.
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Calcio Gaudino E, Colletti A, Grillo G, Tabasso S, Cravotto G. Emerging Processing Technologies for the Recovery of Valuable Bioactive Compounds from Potato Peels. Foods 2020; 9:foods9111598. [PMID: 33153164 PMCID: PMC7692071 DOI: 10.3390/foods9111598] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 10/25/2020] [Accepted: 10/28/2020] [Indexed: 12/17/2022] Open
Abstract
Potato peel (PP) is the major underutilised by-product in the potato-processing industry and a potential source of valuable bioactive molecules. Among them, glycoalkaloids and polyphenols are important precursors for steroid hormones and natural antioxidants, respectively. Moreover, the huge quantities of industrial potato-peel waste that are produced are a rich source of primary metabolites, which principally include starch as well as non-starch polysaccharides, proteins, lipids, lignin and cellulose. All carbohydrates are prone to undergo fermentation to produce ethanol, lactic and acetic acid. Finally, the main portion of PP is made up of alcohol-insoluble matter with a dietary fibre content of approximatively 40%. The present review summarises the recent advances and emerging technologies in potato-peel extraction and further valorisation processing in the food industry.
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Affiliation(s)
- Emanuela Calcio Gaudino
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy; (E.C.G.); (A.C.); (G.G.)
| | - Alessandro Colletti
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy; (E.C.G.); (A.C.); (G.G.)
| | - Giorgio Grillo
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy; (E.C.G.); (A.C.); (G.G.)
| | - Silvia Tabasso
- Department of Chemistry, University of Turin, Via P. Giuria 7, 10125 Turin, Italy;
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy; (E.C.G.); (A.C.); (G.G.)
- Centre of Bioanalytical Research and Molecular Design, Sechenov First Moscow State Medical University, 8 Trubetskaya ul, Moscow 119991, Russia
- Correspondence: ; Tel.: +39-011-6707183
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Añibarro-Ortega M, Pinela J, Ćirić A, Martins V, Rocha F, Soković MD, Barata AM, Carvalho AM, Barros L, Ferreira IC. Valorisation of table tomato crop by-products: Phenolic profiles and in vitro antioxidant and antimicrobial activities. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.09.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Enzyme Selection and Hydrolysis under Optimal Conditions Improved Phenolic Acid Solubility, and Antioxidant and Anti-Inflammatory Activities of Wheat Bran. Antioxidants (Basel) 2020; 9:antiox9100984. [PMID: 33066226 PMCID: PMC7602008 DOI: 10.3390/antiox9100984] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 10/01/2020] [Accepted: 10/06/2020] [Indexed: 02/06/2023] Open
Abstract
Valorization of wheat bran (WB) into new high-value products is of great interest within the framework of sustainability and circular economy. In the present study, we utilized a multi-step approach to extract nutraceutical compounds (phenolic acids) from WB and improved its antioxidant and anti-inflammatory properties through using sequential hydrothermal and enzymatic hydrolysis. Thirteen commercial glycosidases differing in their specific activity were screened and compared for hydrolytic efficiency to release monosaccharides, ferulic acid, and diferulic acid. Ultraflo XL was selected as the desired enzyme treatment on the basis of its higher WB solubilization, as well as its monosaccharide and phenolic acids yields. The relationships between better hydrolytic performance of Ultraflo XL and its particular activity profile were established. To determine the optimum conditions for Ultraflo XL treatment, we tested different factors (solvent pH, incubation temperature, and time) under 15 experiments. A multicomponent analysis (MCA), including central composite design, model fitness, regression coefficients, analysis of variance, 3D response curves, and desirability, was used for processing optimization. A beneficial effect of autoclave treatment on the release of phenolic compounds was also evidenced. The results of MCA showed involvement of linear, quadratic, and interactive effects of processing factors, although solvent pH was the main determinant factor, affecting enzymatic extraction of phenolics and bioactivity of hydrolysates. As compared to control WB, under optimized conditions (47 °C, pH = 4.4, and 20.8 h), WB hydrolysates showed 4.2, 1.5, 2, and 3 times higher content of ferulic acid (FA) and capacity to scavenge oxygen radicals, chelate transition metals, and inhibit monocyte chemoattractant protein-1 secretion in macrophages, respectively. These approaches could be applied for the sustainable utilization of WB, harnessing its nutraceutical potential.
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Skendi A, Zinoviadou KG, Papageorgiou M, Rocha JM. Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry. Foods 2020; 9:E1243. [PMID: 32899587 PMCID: PMC7554810 DOI: 10.3390/foods9091243] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 08/28/2020] [Accepted: 09/01/2020] [Indexed: 12/22/2022] Open
Abstract
Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consist of the germ and outer layers (bran) derived from dry and wet milling of the grains, of the brewers' spent grain generated in the brewing industry, or comprise other types obtained from the breadmaking and starch production industries. Cereal processing by-products are an excellent low-cost source of various compounds such as dietary fibres, proteins, carbohydrates and sugars, minerals and antioxidants (such as polyphenols and vitamins), among others. Often, they are downgraded and end up as waste or, in the best case, are used as animal feed or fertilizers. With the increase in world population coupled with the growing awareness about environmental sustainability and healthy life-styles and well-being, the interest of the industry and the global market to provide novel, sustainable and innovative solutions for the management of cereal-based by-products is also growing rapidly. In that respect, these promising materials can be valorised by applying various biotechnological techniques, thus leading to numerous economic and environmental advantages as well as important opportunities towards new product development (NPD) in the food and feed industry and other types such as chemical, packaging, nutraceutical (dietary supplements and food additives), cosmetic and pharmaceutical industries. This review aims at giving a scientific overview of the potential and the latest advances on the valorisation of cereal-based by-products and wastes. We intended it to be a reference document for scientists, technicians and all those chasing new research topics and opportunities to explore cereal-based by-products through a circular economy approach.
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Affiliation(s)
- Adriana Skendi
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, GR-57400 Thessaloniki, Greece;
| | - Kyriaki G. Zinoviadou
- Department of Food Science and Technology, Perrotis College, American Farm School, GR-57001 Thessaloniki, Greece;
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, GR-57400 Thessaloniki, Greece;
| | - João M. Rocha
- REQUIMTE—Chemistry and Technology Network, Green Chemistry Laboratory (LAQV), Department of Chemistry and Biochemistry, Faculty of Sciences—University of Porto (FCUP), Rua do Campo Alegre, s/n., P-4169-007 Porto, Portugal; or
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Grassino AN, Pedisić S, Dragović-Uzelac V, Karlović S, Ježek D, Bosiljkov T. Insight into High-Hydrostatic Pressure Extraction of Polyphenols from Tomato Peel Waste. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:427-433. [PMID: 32572675 DOI: 10.1007/s11130-020-00831-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
In this paper, high-hydrostatic pressure extraction (HHPE) as an emerging food processing and preservation technique constitutes an alternative to conventional thermal treatment that has been used for extraction of polyphenols from tomato peel waste generated by the canning industry. The impact of time (5 and 10 min), temperature (25, 35, 45 and 55 °C) and solvents (water, 1% HCl, 50 and 70% methanol with and without addition of HCl, and 50 and 70% ethanol), at a constant pressure of 600 MPa, has been evaluated in this paper with respect to polyphenols' yields. The results showed a significant (p < 0.05) variation in the contents of a great number of phenolic compounds in respect of the applied temperatures and solvents. On the other hand, the time invested in HHPE had no effect on polyphenols' yields. Among phenolic compounds, the p-coumaric acid (p-CA) and chlorogenic acid derivative (ChA der) are predominant, i.e., 0.57 to 67.41 mg/kg and 1.29 to 58.57 mg/kg, respectively, depending on the solvents and temperatures used. In particular, methanol (50 and 70%) at temperatures of 45 and 55 °C enhanced the recovery of polyphenols in comparison to other utilised solvents. In conclusion, this paper puts forth the theory that by applying HHPE with minimal expenditure of time, it is possible to achieve efficient production of polyphenols from low-cost tomato peel waste, generating income both for producers and agri-food industries.
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Affiliation(s)
- Antonela Ninčević Grassino
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia.
| | - Sandra Pedisić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Sven Karlović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Damir Ježek
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Tomislav Bosiljkov
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
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50
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Tumwesigye K, O'Brien E, Oliveira J, Crean A, Sousa-Gallagher M. Engineered food supplement excipients from bitter cassava for minimisation of cassava processing waste in environment. FUTURE FOODS 2020. [DOI: 10.1016/j.fufo.2020.100003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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