Editorial

5 pages, 200 KiB

Open AccessEditorial

Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization

by Noelia Castillejo and Lorena Martínez-Zamora

Foods 2024, 13(5), 775; https://doi.org/10.3390/foods13050775 - 01 Mar 2024

Viewed by 714

Globally, there is a serious problem with fruit and vegetable waste, which can result from improper food handling or storage techniques or from the disposal of inedible portions of produce [...] Full article

(This article belongs to the Special Issue Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization)

Research

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17 pages, 2017 KiB

Open AccessArticle

Effect of Ultrasound and High Hydrostatic Pressure Processing on Quality and Bioactive Compounds during the Shelf Life of a Broccoli and Carrot By-Products Beverage

by Pablo Pérez, Seyedehzeinab Hashemi, Marina Cano-Lamadrid, Lorena Martínez-Zamora, Perla A. Gómez and Francisco Artés-Hernández

Foods 2023, 12(20), 3808; https://doi.org/10.3390/foods12203808 - 17 Oct 2023

Viewed by 1164

Abstract

Vegetable beverages are a convenient strategy to enhance the consumption of horticultural commodities, with the possibility of being fortified with plant by-products to increase functional quality. The main objective was to develop a new veggie beverage from broccoli stalks and carrot by-products seasoned [...] Read more.

Vegetable beverages are a convenient strategy to enhance the consumption of horticultural commodities, with the possibility of being fortified with plant by-products to increase functional quality. The main objective was to develop a new veggie beverage from broccoli stalks and carrot by-products seasoned with natural antioxidants and antimicrobial ingredients. Pasteurization, Ultrasound (US), and High Hydrostatic Pressure (HHP) and their combinations were used as processing treatments, while no treatment was used as a control (CTRL). A shelf-life study of 28 days at 4 °C was assayed. Microbial load, antioxidant capacity, and bioactive compounds were periodically measured. Non-thermal treatments have successfully preserved antioxidants (~6 mg/L ΣCarotenoids) and sulfur compounds (~1.25 g/L ΣGlucosinolates and ~5.5 mg/L sulforaphane) throughout the refrigerated storage, with a longer shelf life compared to a pasteurized beverage. Total vial count was reduced by 1.5–2 log CFU/mL at day 0 and by 6 log CFU/mL at the end of the storage in HHP treatments. Thus, the product developed in this study could help increase the daily intake of glucosinolates and carotenoids. These beverages can be a good strategy to revitalize broccoli and carrot by-products with high nutritional potential while maintaining a pleasant sensory perception for the final consumer. Full article

(This article belongs to the Special Issue Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization)

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19 pages, 8310 KiB

Open AccessArticle

Influence of Benincasa hispida Peel Extracts on Antioxidant and Anti-Aging Activities, including Molecular Docking Simulation

by Pimpak Phumat, Siripat Chaichit, Siriporn Potprommanee, Weeraya Preedalikit, Mathukorn Sainakham, Worrapan Poomanee, Wantida Chaiyana and Kanokwan Kiattisin

Foods 2023, 12(19), 3555; https://doi.org/10.3390/foods12193555 - 25 Sep 2023

Cited by 2 | Viewed by 1325

Abstract

Benincasa hispida peel, a type of postconsumer waste, is considered a source of beneficial phytochemicals. Therefore, it was subjected to investigation for biological activities in this study. B. hispida peel was extracted using 95% v/v, 50% v/v ethanol [...] Read more.

Benincasa hispida peel, a type of postconsumer waste, is considered a source of beneficial phytochemicals. Therefore, it was subjected to investigation for biological activities in this study. B. hispida peel was extracted using 95% v/v, 50% v/v ethanol and water. The obtained extracts were B95, B50 and BW. B95 had a high flavonoid content (212.88 ± 4.73 mg QE/g extract) and phenolic content (131.52 ± 0.38 mg GAE/g extract) and possessed high antioxidant activities as confirmed by DPPH, ABTS and lipid peroxidation inhibition assays. Moreover, B95 showed inhibitory effects against collagenase and hyaluronidase with values of 41.68 ± 0.92% and 29.17 ± 0.66%, which related to anti-aging activities. Via the HPLC analysis, one of the potential compounds found in B95 was rutin. Molecular docking has provided an understanding of the molecular mechanisms underlying the interaction of extracts with collagenase and hyaluronidase. All extracts were not toxic to fibroblast cells and did not irritate the hen’s egg chorioallantoic membrane, which indicated its safe use. In conclusion, B. hispida peel extracts are promising potential candidates for further use as antioxidant and anti-aging agents in the food and cosmetic industries. Full article

(This article belongs to the Special Issue Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization)

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17 pages, 8734 KiB

Open AccessArticle

The Antioxidant Activities In Vitro and In Vivo and Extraction Conditions Optimization of Defatted Walnut Kernel Extract

by Xiaomei Zhou, Xiaojian Gong, Xu Li, Ning An, Jiefang He, Xin Zhou and Chao Zhao

Foods 2023, 12(18), 3417; https://doi.org/10.3390/foods12183417 - 14 Sep 2023

Cited by 1 | Viewed by 1284

Abstract

The objective of this study was to determine the antioxidant activities of defatted walnut kernel extract (DWE) and whole walnut kernel extract (WE) in vitro and in vivo. Three spectrophotometric methods, DPPH, ABTS, and FRAP, were used in in vitro experiments, and mice [...] Read more.

The objective of this study was to determine the antioxidant activities of defatted walnut kernel extract (DWE) and whole walnut kernel extract (WE) in vitro and in vivo. Three spectrophotometric methods, DPPH, ABTS, and FRAP, were used in in vitro experiments, and mice were used in in vivo experiments. In addition, response surface methodology (RSM) was used to optimize reflux-assisted ethanol extraction of DWE for maximum antioxidant activity and total phenolic content. The results of in vitro experiments showed that both extracts showed antioxidant activity; however, the antioxidant activity of DWE was higher than that of WE. Both extracts improved the mice’s oxidative damage status in in vivo studies. An ethanol concentration of 58%, an extraction temperature of 48 °C, and an extraction time of 77 min were the ideal parameters for reflux-assisted ethanol extraction of DWE. The results may provide useful information for further applications of defatted walnut kernels and the development of functional foods. Full article

(This article belongs to the Special Issue Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization)

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19 pages, 1418 KiB

Open AccessArticle

Optimization of Ethanolic Extraction of Phenolic Antioxidants from Lychee and Longan Seeds Using Response Surface Methodology

by Samart Sai-Ut, Passakorn Kingwascharapong, Md. Anisur Rahman Mazumder and Saroat Rawdkuen

Foods 2023, 12(15), 2827; https://doi.org/10.3390/foods12152827 - 25 Jul 2023

Cited by 4 | Viewed by 1843

Abstract

Lychee seeds (LS) and longan seeds (LoS) are excellent sources of phenolic compounds (PCs) with strong antioxidant activity (AOA). The aim of this study was to optimize the extraction conditions regarding extraction yield (EY), extractable phenolic compound (EPC), and AOA from LS and [...] Read more.

Lychee seeds (LS) and longan seeds (LoS) are excellent sources of phenolic compounds (PCs) with strong antioxidant activity (AOA). The aim of this study was to optimize the extraction conditions regarding extraction yield (EY), extractable phenolic compound (EPC), and AOA from LS and LoS using surface response methodology (RSM). Solvent concentration, extraction temperature, time, and solid to liquid ratio were optimized using RSM. Increasing the solid to solvent ratio from 1:05 to 1:40 (w/v), increased EY for LoS, however, EY did not change from 1:20 to 1:40 for LS. Solid–liquid ratio 1:20 was chosen for this study. Increasing the quantity of solvent leads to higher EPC and FRAP. The results showed that LoS exhibited higher AOA than LS measured as DPPH, ABTS, and FRAP, respectively. Ethanol concentrations and temperatures significantly (p < 0.05) affect EY, EPC, and AOA. The results (R² > 0.85) demonstrated a good fit to the suggested models and a strong correlation between the extraction conditions and the phenolic antioxidant responses. The ethanol concentrations of 41 and 53%, temperatures of 51 and 58 °C, and the corresponding times of 139 and 220 min were the optimal conditions that maximized the EY, EPC, and AOA from LS and LoS. Full article

(This article belongs to the Special Issue Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization)

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18 pages, 4157 KiB

Open AccessArticle

Bioproducts from Passiflora cincinnata Seeds: The Brazilian Caatinga Passion Fruit

by Carolina Cruzeiro Reis, Suely Pereira Freitas, Carolline Margot Albanez Lorentino, Thayssa da Silva Ferreira Fagundes, Virgínia Martins da Matta, André Luis Souza dos Santos, Davyson de Lima Moreira, Claudete Norie Kunigami, Eliane Przytyk Jung and Leilson de Oliveira Ribeiro

Foods 2023, 12(13), 2525; https://doi.org/10.3390/foods12132525 - 29 Jun 2023

Cited by 3 | Viewed by 1261

Abstract

The present work aimed to obtain bioproducts from Passiflora cincinnata seeds, the Brazilian Caatinga passion fruit, as well as to determine their physical, chemical and biological properties. The seeds were pressed in a continuous press to obtain the oil, which showed an oxidative [...] Read more.

The present work aimed to obtain bioproducts from Passiflora cincinnata seeds, the Brazilian Caatinga passion fruit, as well as to determine their physical, chemical and biological properties. The seeds were pressed in a continuous press to obtain the oil, which showed an oxidative stability of 5.37 h and a fatty profile rich in linoleic acid. The defatted seeds were evaluated for the recovery of antioxidant compounds by a central rotation experimental design, varying temperature (32–74 °C), ethanol (13–97%) and solid–liquid ratio (1:10–1:60 m/v). The best operational condition (74 °C, 58% ethanol, 1:48) yielded an extract composed mainly of lignans, which showed antioxidant capacity and antimicrobial activity against Gram-positive and Gram-negative bacteria. The microencapsulation of linoleic acid-rich oil through spray drying has proven to be an effective method for protecting the oil. Furthermore, the addition of the antioxidant extract to the formulation increased the oxidative stability of the product to 30% (6.97 h), compared to microencapsulated oil without the addition of the antioxidant extract (5.27 h). The microparticles also exhibited favorable technological characteristics, such as low hygroscopicity and high water solubility. Thus, it was possible to obtain three bioproducts from the Brazilian Caatinga passion fruit seeds: the oil rich in linoleic acid (an essential fatty acid), antioxidant extract from the defatted seeds and the oil microparticles added from the antioxidant extract. Full article

(This article belongs to the Special Issue Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization)

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17 pages, 1732 KiB

Open AccessArticle

Modulation of the Gut Microbiota by Tomato Flours Obtained after Conventional and Ohmic Heating Extraction and Its Prebiotic Properties

by Marta C. Coelho, Célia Costa, Dalila Roupar, Sara Silva, A. Sebastião Rodrigues, José A. Teixeira and Manuela E. Pintado

Foods 2023, 12(9), 1920; https://doi.org/10.3390/foods12091920 - 08 May 2023

Cited by 1 | Viewed by 2038

Abstract

Several studies have supported the positive functional health effects of both prebiotics and probiotics on gut microbiota. Among these, the selective growth of beneficial bacteria due to the use of prebiotics and bioactive compounds as an energy and carbon source is critical to [...] Read more.

Several studies have supported the positive functional health effects of both prebiotics and probiotics on gut microbiota. Among these, the selective growth of beneficial bacteria due to the use of prebiotics and bioactive compounds as an energy and carbon source is critical to promote the development of healthy microbiota within the human gut. The present work aimed to assess the fermentability of tomato flour obtained after ohmic (SFOH) and conventional (SFCONV) extraction of phenolic compounds and carotenoids as well as their potential impact upon specific microbiota groups. To accomplish this, the attained bagasse flour was submitted to an in vitro simulation of gastrointestinal digestion before its potential fermentability and impact upon gut microbiota (using an in vitro fecal fermentation model). Different impacts on the probiotic strains studied were observed for SFCONV promoting the B. animalis growth, while SFOH promoted the B. longum, probably based on the different carbohydrate profiles of the flours. Overall, the flours used were capable of functioning as a direct substrate to support potential prebiotic growth for Bifidus longum. The fecal fermentation model results showed the highest Bacteroidetes growth with SFOH and the highest values of Bacteroides with SFCONV. A correlation between microorganisms’ growth and short-chain fatty acids was also found. This by-product seems to promote beneficial effects on microbiota flora and could be a potential prebiotic ingredient, although more extensive in vivo trials would be necessary to confirm this. Full article

(This article belongs to the Special Issue Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization)

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16 pages, 1992 KiB

Open AccessArticle

Microencapsulation of Carotenoid-Rich Extract from Guaraná Peels and Study of Microparticle Functionality through Incorporation into an Oatmeal Paste

by Lorena Silva Pinho, Bhavesh K. Patel, Osvaldo H. Campanella, Christianne Elisabete da Costa Rodrigues and Carmen Sílvia Favaro-Trindade

Foods 2023, 12(6), 1170; https://doi.org/10.3390/foods12061170 - 10 Mar 2023

Viewed by 1299

Abstract

The peels of guaraná (Paullinia cupana) fruit contain abundant carotenoid content, which has demonstrated health benefits. However, these compounds are unstable in certain conditions, and their application into food products can be changed considering the processing parameters. This study aimed to encapsulate [...] Read more.

The peels of guaraná (Paullinia cupana) fruit contain abundant carotenoid content, which has demonstrated health benefits. However, these compounds are unstable in certain conditions, and their application into food products can be changed considering the processing parameters. This study aimed to encapsulate the carotenoid-rich extract from guaraná peels by spray drying (SD), characterize the microparticles, investigate their influence on the pasting properties of oatmeal paste, and evaluate the effects of temperature and shear on carotenoid stability during the preparation of this product. A rheometer with a pasting cell was used to simulate the extrusion conditions. Temperatures of 70, 80, and 90 °C and shear rates of 50 and 100 1/s were the parameters evaluated. Microparticles with a total carotenoid content between 40 and 96 µg/g were obtained. Over the storage period, carotenoid stability, particle size, color, moisture, and water activity varied according to the core:carrier material proportion used. Afterward, the formulation SD1:2 was selected to be incorporated in oatmeal, and the paste viscosity was influenced by the addition of this powder. β-carotene retention was higher than that of lutein following the treatment. The less severe treatment involving a temperature of 70 °C and a shear rate of 50 1/s exhibited better retention of total carotenoids, regardless of whether the carotenoid-rich extract was encapsulated or non-encapsulated. In the other treatments, the thermomechanical stress significantly influenced the stability of the total carotenoid. These results suggest that the addition of encapsulated carotenoids to foods prepared at higher temperatures has the potential for the development of functional and stable products. Full article

(This article belongs to the Special Issue Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization)

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15 pages, 8492 KiB

Open AccessArticle

Antialcohol and Hepatoprotective Effects of Tamarind Shell Extract on Ethanol-Induced Damage to HepG2 Cells and Animal Models

by Shao-Cong Han, Rong-Ping Huang, Qiong-Yi Zhang, Chang-Yu Yan, Xi-You Li, Yi-Fang Li, Rong-Rong He and Wei-Xi Li

Foods 2023, 12(5), 1078; https://doi.org/10.3390/foods12051078 - 03 Mar 2023

Cited by 3 | Viewed by 1990

Abstract

Alcohol liver disease (ALD) is one of the leading outcomes of acute and chronic liver injury. Accumulative evidence has confirmed that oxidative stress is involved in the development of ALD. In this study, we used chick embryos to establish ALD model to study [...] Read more.

Alcohol liver disease (ALD) is one of the leading outcomes of acute and chronic liver injury. Accumulative evidence has confirmed that oxidative stress is involved in the development of ALD. In this study, we used chick embryos to establish ALD model to study the hepatoprotective effects of tamarind shell exttract (TSE). Chick embryos received 25% ethanol (75 μL) and TSE (250, 500, 750 μg/egg/75 μL) from embryonic development day (EDD) 5.5. Both ethanol and TSE were administrated every two days until EDD15. Ethanol-exposed zebrafish and HepG2 cell model were also employed. The results suggested that TSE effectively reversed the pathological changes, liver dysfunction and ethanol-metabolic enzyme disorder in ethanol-treated chick embryo liver, zebrafish and HepG2 cells. TSE suppressed the excessive reactive oxygen species (ROS) in zebrafish and HepG2 cells, as well as rebuilt the irrupted mitochondrial membrane potential. Meanwhile, the declined antioxidative activity of glutathione peroxidase (GPx) and superoxide dismutase (SOD), together with the content of total glutathione (T-GSH) were recovered by TSE. Moreover, TSE upregulated nuclear factor erythroid 2—related factor 2 (NRF2) and heme oxyense-1 (HO-1) expression in protein and mRNA level. All the phenomena suggested that TSE attenuated ALD through activating NRF2 to repress the oxidative stress induced by ethanol. Full article

(This article belongs to the Special Issue Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization)

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17 pages, 3612 KiB

Open AccessArticle

Comparative Untargeted Metabolic Profiling of Different Parts of Citrus sinensis Fruits via Liquid Chromatography–Mass Spectrometry Coupled with Multivariate Data Analyses to Unravel Authenticity

by Sherif M. Afifi, Eman M. Kabbash, Ralf G. Berger, Ulrich Krings and Tuba Esatbeyoglu

Foods 2023, 12(3), 579; https://doi.org/10.3390/foods12030579 - 29 Jan 2023

Cited by 6 | Viewed by 2414

Abstract

Differences between seven authentic samples of Citrus sinensis var. Valencia peel (albedo and flavedo) and juices from Spain and Uruguay, in addition to a concentrate obtained from Brazil, were investigated by untargeted metabolic profiling. Sixty-six metabolites were detected by nano-liquid chromatography coupled to [...] Read more.

Differences between seven authentic samples of Citrus sinensis var. Valencia peel (albedo and flavedo) and juices from Spain and Uruguay, in addition to a concentrate obtained from Brazil, were investigated by untargeted metabolic profiling. Sixty-six metabolites were detected by nano-liquid chromatography coupled to a high-resolution electrospray-ionization quadrupole time-of-flight mass spectrometer (nLC-ESI-qTOF-MS) belonging to phenolic acids, coumarins, flavonoid glycosides, limonoids, terpenes, and fatty acids. Eleven metabolites were detected for the first time in Citrus sinensis and identified as citroside A, sinapic acid pentoside, apigenin-C-hexosyl-O-pentoside, chrysoeriol-C-hexoside, di-hexosyl-diosmetin, perilloside A, gingerol, ionone epoxide hydroxy-sphingenine, xanthomicrol, and coumaryl alcohol-O-hexoside. Some flavonoids were completely absent from the juice, while present most prominently in the Citrus peel, conveying more industrial and economic prospects to the latter. Multivariate data analyses clarified that the differences among orange parts overweighed the geographical source. PCA analysis of ESI-(−)-mode data revealed for hydroxylinoleic acid abundance in flavedo peel from Uruguay the most distant cluster from all others. The PCA analysis of ESI-(+)-mode data provided a clear segregation of the different Citrus sinensis parts primarily due to the large diversity of flavonoids and coumarins among the studied samples. Full article

(This article belongs to the Special Issue Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization)

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21 pages, 1842 KiB

Open AccessArticle

Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine

by José Ángel Salas-Millán, Encarna Aguayo, Andrés Conesa-Bueno and Arantxa Aznar

Foods 2023, 12(3), 491; https://doi.org/10.3390/foods12030491 - 20 Jan 2023

Viewed by 1694

Abstract

Fresh melons not meeting cosmetic standards were revaluated into sparkling melon-based wine. Firstly, still melon wine was elaborated and bottled into 750 mL bottles, closed with a crown seal, and stored for 10-weeks at 14 °C. The oenological parameters and polar compounds in [...] Read more.

Fresh melons not meeting cosmetic standards were revaluated into sparkling melon-based wine. Firstly, still melon wine was elaborated and bottled into 750 mL bottles, closed with a crown seal, and stored for 10-weeks at 14 °C. The oenological parameters and polar compounds in must, still wine, and during the sparkling process were evaluated during the experiment. The volatile profile was qualified by GC-MS, and the odor activity value (OAV) and relative odor contribution (ROC) were measured for aroma characterization. Results show that sparkling wine resulted in 12% v/v ethanol. Certain amino acids contributed to the transformation and increase of volatile compounds via Ehrlich’s pathway: leucine to isoamyl alcohol; valine to iso-butyl alcohol; and phenylalanine to phenethyl alcohol. The volatile compounds also increased after the first fermentation, principally in acetate and ethyl esters, and higher alcohols. Isoamyl acetate, ethyl decanoate, 3,6-nonadienyl acetate, and (E,Z)-nonadien-1-ol had the highest OAV and ROC values among the volatiles; this contributed to the sweet, fruity, banana, tropical, nutty and melon aroma in this sparkling wine. Sensory evaluation (100 to 40) was evaluated according to International Organisation of Vine and Wine compendium, the final product (10-week) scored 92 points, with great visual, nose, and taste values. This study demonstrates how by-products revalorization can provide new products such as this novel sparkling wine with a characteristic and distinctive aroma, good sensory acceptance and market potential. Full article

(This article belongs to the Special Issue Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization)

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25 pages, 7097 KiB

Open AccessArticle

Polymeric Compounds of Lingonberry Waste: Characterization of Antioxidant and Hypolipidemic Polysaccharides and Polyphenol-Polysaccharide Conjugates from Vaccinium vitis-idaea Press Cake

by Daniil N. Olennikov, Vladimir V. Chemposov and Nadezhda K. Chirikova

Foods 2022, 11(18), 2801; https://doi.org/10.3390/foods11182801 - 11 Sep 2022

Cited by 16 | Viewed by 1998

Abstract

Lingonberry (Vaccinium vitis-idaea L.) fruits are important Ericaceous berries to include in a healthy diet of the Northern Hemisphere as a source of bioactive phenolics. The waste generated by the V. vitis-idaea processing industry is hard-skinned press cake that can be a [...] Read more.

Lingonberry (Vaccinium vitis-idaea L.) fruits are important Ericaceous berries to include in a healthy diet of the Northern Hemisphere as a source of bioactive phenolics. The waste generated by the V. vitis-idaea processing industry is hard-skinned press cake that can be a potential source of dietary fiber and has not been studied thus far. In this study, water-soluble polysaccharides of V. vitis-idaea press cake were isolated, separated, and purified by ion-exchange and size-exclusion chromatography. The results of elemental composition, monosaccharide analysis, ultraviolet–visible and Fourier-transform infrared spectroscopy, molecular weight determination, linkage analysis, and alkaline destruction allowed us to characterize two polyphenol–polysaccharide conjugates (PPC) as neutral arabinogalactans cross-linked with monomeric and dimeric hydroxycinnamate residues with molecular weights of 108 and 157 kDa and two non-esterified galacturonans with molecular weights of 258 and 318 kDa. A combination of in vitro and in vivo assays confirmed that expressed antioxidant activity of PPC was due to phenolic-scavenged free radicals, nitrogen oxide, hydrogen peroxide, and chelate ferrous ions. Additionally, marked hypolipidemic potential of both PPC and acidic polymers bind bile acids, cholesterol, and fat, inhibit pancreatic lipase in the in vitro study, reduce body weight, serum level of cholesterol, triglycerides, low/high-density lipoprotein–cholesterol, and malondialdehyde, and increase the enzymatic activity of superoxide dismutase, glutathione peroxidase, and catalase in the livers of hamsters with a 1% cholesterol diet. Polysaccharides and PPC of V. vitis-idaea fruit press cake can be regarded as new antioxidants and hypolipidemic agents that can be potentially used to cure hyperlipidemic metabolic disorders. Full article

(This article belongs to the Special Issue Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization)

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Review

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18 pages, 1121 KiB

Open AccessReview

Spent Grain: A Functional Ingredient for Food Applications

by Ancuța Chetrariu and Adriana Dabija

Foods 2023, 12(7), 1533; https://doi.org/10.3390/foods12071533 - 04 Apr 2023

Cited by 7 | Viewed by 4069

Abstract

Spent grain is the solid fraction remaining after wort removal. It is nutritionally rich, composed of fibers—mainly hemicellulose, cellulose, and lignin—proteins, lipids, vitamins, and minerals, and must be managed properly. Spent grain is a by-product with high moisture, high protein and high fiber [...] Read more.

Spent grain is the solid fraction remaining after wort removal. It is nutritionally rich, composed of fibers—mainly hemicellulose, cellulose, and lignin—proteins, lipids, vitamins, and minerals, and must be managed properly. Spent grain is a by-product with high moisture, high protein and high fiber content and is susceptible to microbial contamination; thus, a suitable, cost-effective, and environmentally friendly valorization method of processing it is required. This by-product is used as a raw material in the production of many other food products—bakery products, pasta, cookies, muffins, wafers, snacks, yogurt or plant-based yogurt alternatives, Frankfurter sausages or fruit beverages—due to its nutritional values. The circular economy is built on waste reduction and the reuse of by-products, which find opportunities in the regeneration and recycling of waste materials and energy that become inputs in other processes and food products. Waste disposal in the food industry has become a major issue in recent years when attempting to maintain hygiene standards and avoid soil, air and water contamination. Fortifying food products with spent grain follows the precepts of the circular bio-economy and industrial symbiosis of strengthening sustainable development. The purpose of this review is to update information on the addition of spent grain to various foods and the influence of spent grain on these foods. Full article

(This article belongs to the Special Issue Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization)

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Other

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17 pages, 1293 KiB

Open AccessSystematic Review

Flavonoid Extracts from Lemon By-Products as a Functional Ingredient for New Foods: A Systematic Review

by Lorena Martínez-Zamora, Marina Cano-Lamadrid, Francisco Artés-Hernández and Noelia Castillejo

Foods 2023, 12(19), 3687; https://doi.org/10.3390/foods12193687 - 08 Oct 2023

Cited by 1 | Viewed by 1425

Abstract

This systematic review seeks to highlight, from the published literature about the extraction and application of lemon by-products rich in flavonoids, which works use environmentally friendly technologies and solvents and which ones propose a potentially functional food application, according to the Sustainable Development [...] Read more.

This systematic review seeks to highlight, from the published literature about the extraction and application of lemon by-products rich in flavonoids, which works use environmentally friendly technologies and solvents and which ones propose a potentially functional food application, according to the Sustainable Development Goals (SDGs). WoS and SCOPUS were used as scientific databases for searching the documents, which were evaluated through 10 quality questions according to their adherence to our purpose (5 questions evaluating papers devoted to lemon flavonoid extraction and 5 concerning the application of such by-products in new foods). Each question was evaluated as “Yes”, “No”, or “does Not refer”, according to its adherence to our aim. The analysis reported 39 manuscripts related to lemon flavonoid extraction; 89% of them used green technologies and solvents. On the other hand, 18 manuscripts were related to the incorporation of lemon by-products into new foods, of which 41% adhered to our purpose and only 35% evaluated the functionality of such incorporation. Conclusively, although the bibliography is extensive, there are still some gaps for further investigation concerning the extraction and application of lemon by-products to reduce food losses in an environmentally friendly way and the possible development of new functional foods, which must be performed following the SDGs. Full article

(This article belongs to the Special Issue Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization)

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