Research

Jump to: Review

12 pages, 1573 KiB

Open AccessArticle

Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea

by Esteban Echeverria-Jaramillo, Yoon-ha Kim, Ye-rim Nam, Yi-fan Zheng, Jae Youl Cho, Wan Soo Hong, Sang Jin Kang, Ji Hye Kim, Youn Young Shim and Weon-Sun Shin

Foods 2021, 10(10), 2287; https://doi.org/10.3390/foods10102287 - 27 Sep 2021

Cited by 15 | Viewed by 3947

Abstract

Concerns regarding sustainability have prompted the search of value in the by-products of food manufacturing. Such is the case of the cooking water (CW) of chickpeas, which has shown its potential as a vegan egg white replacement. This study aimed to characterize and [...] Read more.

Concerns regarding sustainability have prompted the search of value in the by-products of food manufacturing. Such is the case of the cooking water (CW) of chickpeas, which has shown its potential as a vegan egg white replacement. This study aimed to characterize and compare the CW from three novel legumes (black soybeans, BSB; yellow soybeans, YSB; and small black beans, SBB) obtained from the processing of Korean soybean foods, and the widely used CW from chickpeas (CH), with regard to total polyphenol, total carbohydrate, and protein contents, and further compare their foaming and emulsifying abilities and stabilities. Compositional analysis revealed that all the studied legumes possessed higher values than CH for all parameters. Furthermore, the CW from these legumes exhibited enhanced functional properties, particularly foaming capacity and stability. Taken together, our results suggest that the CW from BSB, YSB, and SBB, sourced from the manufacturing of legume food products, has the potential of being revalorized as a plant-based functional ingredient for vegan product development. Full article

(This article belongs to the Special Issue Food and Agro-Food By-Products: How to Answer to Food Security and Sustainability Concerns?)

► Show Figures

Graphical abstract

16 pages, 1358 KiB

Open AccessArticle

Vine-Shoots as Enological Additives. A Study of Acute Toxicity and Cytotoxicity

by Cristina Cebrián-Tarancón, Francisco Fernández-Roldán, Rosario Sánchez-Gómez, Rosario Salinas and Silvia Llorens

Foods 2021, 10(6), 1267; https://doi.org/10.3390/foods10061267 - 02 Jun 2021

Cited by 6 | Viewed by 1910

Abstract

Toasted vine-shoots have been recently proposed as enological additives that can be used to improve the sensorial profile of wines. However, the possible toxicity of this new winery practice has not been studied so far. The aim of this study was to evaluate [...] Read more.

Toasted vine-shoots have been recently proposed as enological additives that can be used to improve the sensorial profile of wines. However, the possible toxicity of this new winery practice has not been studied so far. The aim of this study was to evaluate the toxicity of Tempranillo, Cencibel, and Cabernet Sauvignon toasted vine-shoots when used in winemaking. First, vine-shoots were characterized in terms of minerals and phenolic and furan compounds, and then their acute toxicity and cytotoxicity were studied using Microtox^® and the metabolic reduction of 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assays. High EC₅₀ values were obtained when the Microtox^® assay was applied to vine-shoot aqueous extracts, similar to the case of herbal infusions. When the MTT assay was used, a cell viability above 70% was observed in all the wines made with those vine-shoots, and an even greater viability was observed in the case of Cabernet Sauvignon. Therefore, it was concluded that those vine-shoots have no cytotoxic potential. Full article

(This article belongs to the Special Issue Food and Agro-Food By-Products: How to Answer to Food Security and Sustainability Concerns?)

► Show Figures

Graphical abstract

19 pages, 2658 KiB

Open AccessArticle

Effects of Extraction Conditions on Banana Peel Polyphenol Oxidase Activity and Insights into Inactivation Kinetics Using Thermal and Cold Plasma Treatment

by Daria Wohlt, Elena Schwarz, Andreas Schieber and Stephanie Bader-Mittermaier

Foods 2021, 10(5), 1022; https://doi.org/10.3390/foods10051022 - 08 May 2021

Cited by 12 | Viewed by 5241

Abstract

The objective of this work was to characterize banana peel polyphenol oxidase (PPO) and to study the inactivation kinetics during thermal and cold atmospheric pressure plasma treatment. Since varietal differences in enzyme characteristics are a well-known phenomenon, ‘Prata’ banana peel PPO was characterized, [...] Read more.

The objective of this work was to characterize banana peel polyphenol oxidase (PPO) and to study the inactivation kinetics during thermal and cold atmospheric pressure plasma treatment. Since varietal differences in enzyme characteristics are a well-known phenomenon, ‘Prata’ banana peel PPO was characterized, and PPO activity and thermal stability of the peel PPO of the two dessert banana cultivars ‘Cavendish’ and ‘Prata’ were compared to identify the cultivar better suited for industrial food applications. A crude extract obtained from the peels of the Brazilian banana variety ‘Prata’ revealed highest PPO activities (46.0–55.2 nkat/mL) at 30–40 °C in a range of pH 6.0–6.5 after addition of 0.5 g/g_sample polyvinylpyrrolidone and 0.5% (v/v) Triton X-100 during extraction. ‘Cavendish’ PPO activity was four times higher. Banana peel PPO exhibited the highest affinity towards dopamine (K_M = 0.94 mM). Thermal inactivation of ‘Prata’ and ‘Cavendish’ PPO was achieved at 90 °C after 5 and 15 min, respectively, whereas cold plasma treatment did not decrease PPO activity below 46% of the initial enzyme activity. The inactivation behavior of PPO could successfully be described by a two-fraction model indicating at least two types of isoenzymes with different thermal stability. The overall high thermal stability was mainly attributed to membrane-bound PPO. The results may help to prevent enzymatic browning of banana peels and thereby facilitate their valorization as food ingredients. Full article

(This article belongs to the Special Issue Food and Agro-Food By-Products: How to Answer to Food Security and Sustainability Concerns?)

► Show Figures

Graphical abstract

16 pages, 3107 KiB

Open AccessArticle

Modelling the Extraction of Pectin towards the Valorisation of Watermelon Rind Waste

by Daniel Alexander Méndez, María José Fabra, Laura Gómez-Mascaraque, Amparo López-Rubio and Antonio Martinez-Abad

Foods 2021, 10(4), 738; https://doi.org/10.3390/foods10040738 - 31 Mar 2021

Cited by 32 | Viewed by 4871

Abstract

Watermelon is the second largest fruit crop worldwide, with great potential to valorise its rind waste. An experimental design was used to model how extraction parameters (temperature, pH, and time) impact on the efficiency of the process, purity, esterification degree, monosaccharide composition and [...] Read more.

Watermelon is the second largest fruit crop worldwide, with great potential to valorise its rind waste. An experimental design was used to model how extraction parameters (temperature, pH, and time) impact on the efficiency of the process, purity, esterification degree, monosaccharide composition and molar mass of watermelon rind pectin (WRP), with an insight on changes in their structural properties (linearity, branching degree and extraction severity). The models for all responses were accurately fitted (R² > 90%, lack of fit p ≥ 0.05) and experimentally validated. At optimum yield conditions, WRP yield (13.4%), purity (540 µg/g galacturonic acid) and molar mass (106.1 kDa) were comparable to traditional pectin sources but showed a higher branching degree with longer galactan side chains and a higher protein interaction. Harsher conditions (pH 1) generated purer homogalacturonan fractions with average molar masses (80 kDa) at the expense of yield, while mild extraction conditions (pH ≥ 2) produced highly branched entangled pectin structures. This study underlines novel compositional features in WRP and the possibility of producing novel customized pectin ingredients with a wider potential application scope depending on the targeted structure. Full article

(This article belongs to the Special Issue Food and Agro-Food By-Products: How to Answer to Food Security and Sustainability Concerns?)

► Show Figures

Figure 1

9 pages, 393 KiB

Open AccessCommunication

Resilience of Community Food Systems (CFS): Co-Design as a Long-Term Viable Pathway to Face Crises in Neglected Territories?

by Ana Paula Dias Turetta, Michelle Bonatti and Stefan Sieber

Foods 2021, 10(3), 521; https://doi.org/10.3390/foods10030521 - 02 Mar 2021

Cited by 13 | Viewed by 3636

Abstract

The COVID-19 pandemic has brought on a global crisis, with impacts an ongoing food security and nutrition, exposing the vulnerabilities of our society. However, it can be a time for reflection and an opportunity to propose and stimulate initiatives that are ready to [...] Read more.

The COVID-19 pandemic has brought on a global crisis, with impacts an ongoing food security and nutrition, exposing the vulnerabilities of our society. However, it can be a time for reflection and an opportunity to propose and stimulate initiatives that are ready to facilitate resilience within the food system. The food to fork must be shortened and diversified where it is viable and feasible, while made affordable for all societal levels. To face these challengers, the community food systems (CFS) approach has a crucial role, since it copes with relevant principles, including the necessities of low-income societies from areas particularly marginalized from mainstream food systems, of which those land areas also can pose as additional insurance just in case of occurrence of whatever crises. Systematizing the components and contributions of CFS can facilitate the advance of strategies to better deal with crises and increase resilience. Therefore, in this paper, through key elements of CFS, we propose a theoretical framework that can be applied by decision makers as a conceptual guide for combating threats to food systems in neglected territories. Full article

(This article belongs to the Special Issue Food and Agro-Food By-Products: How to Answer to Food Security and Sustainability Concerns?)

► Show Figures

Graphical abstract

16 pages, 340 KiB

Open AccessArticle

Affordable Processing of Edible Orthopterans Provides a Highly Nutritive Source of Food Ingredients

by Forkwa Tengweh Fombong, John Kinyuru, Jeremiah Ng’ang’a, Monica Ayieko, Chrysantus Mbi Tanga, Jozef Vanden Broeck and Mik Van Der Borght

Foods 2021, 10(1), 144; https://doi.org/10.3390/foods10010144 - 12 Jan 2021

Cited by 11 | Viewed by 3069

Abstract

Edible orthopterans (grasshoppers, crickets, and locusts) are major delicacies, especially across sub-Saharan Africa. Their promotion as food ingredients is increasingly gaining momentum. This study evaluates the nutritional profiles of three widely consumed orthopterans: Gryllus bimaculatus, Locusta migratoria, and Schistocerca gregaria after [...] Read more.

Edible orthopterans (grasshoppers, crickets, and locusts) are major delicacies, especially across sub-Saharan Africa. Their promotion as food ingredients is increasingly gaining momentum. This study evaluates the nutritional profiles of three widely consumed orthopterans: Gryllus bimaculatus, Locusta migratoria, and Schistocerca gregaria after blanching and oven-drying. All three species had high protein (65.3, 54.2, and 61.4% on a dry matter (DM) basis for G. bimaculatus, L. migratoria, and S. gregaria, respectively) and fat contents. Oleic (22.9–40.8%) and palmitic (26.1–43.0%) were the two most abundant fatty acids. All essential amino acids (in mg/100 g protein) were present, with glutamic acid (120–131), alanine (90.2–123), and leucine (82.3–84.6) being the most abundant. The minerals (in mg/100 g dry matter) potassium (796–1309) and phosphorus (697–968) were moderately high, and iron (4.60–7.31), zinc (12.7–24.9), manganese (0.40–7.15), and copper (1.20–4.86) were also observed in the samples. Vitamin B₁₂ contents were high (0.22–1.35 µg/100 g dry matter). Our findings demonstrate that the excellent nutritional profile of the three processed insects could serve as promising alternative ingredients for improving food and nutritional security. Full article

(This article belongs to the Special Issue Food and Agro-Food By-Products: How to Answer to Food Security and Sustainability Concerns?)

16 pages, 3030 KiB

Open AccessArticle

Effect of Gamma-Radiation on Zearalenone—Degradation, Cytotoxicity and Estrogenicity

by Thalita Calado, Luís Abrunhosa, Sandra Cabo Verde, Luis Alté, Armando Venâncio and María Luisa Fernández-Cruz

Foods 2020, 9(11), 1687; https://doi.org/10.3390/foods9111687 - 18 Nov 2020

Cited by 15 | Viewed by 2498

Abstract

Zearalenone (ZEA) is produced in cereals by different species of Fusarium, being a non-steroidal estrogenic mycotoxin. Despite having a low acute toxicity, ZEA strongly interferes with estrogen receptors. Gamma-radiation has been investigated to eliminate mycotoxins from food and feed, showing promising results. [...] Read more.

Zearalenone (ZEA) is produced in cereals by different species of Fusarium, being a non-steroidal estrogenic mycotoxin. Despite having a low acute toxicity, ZEA strongly interferes with estrogen receptors. Gamma-radiation has been investigated to eliminate mycotoxins from food and feed, showing promising results. The present study aims to investigate the gamma-radiation effect on ZEA at different moisture conditions and to evaluate the cytotoxicity and estrogenicity of the irradiated ZEA. Different concentrations of dehydrated ZEA and aqueous solutions of ZEA were exposed to gamma-radiation doses ranging from 0.4 to 8.6 kGy and the mycotoxin concentration determined after exposure by high performance liquid chromatography (HPLC) with fluorescence detection. Following this, the cytotoxicity of irradiated samples was assessed in HepG2 cells, by measuring alterations of metabolic activity, plasma membrane integrity and lysosomal function, and their estrogenicity by measuring luciferase activity in HeLa 9903 cells. Gamma-radiation was found to be effective in reducing ZEA, with significant increases in degradation with increased moisture content. Furthermore, a reduction of cytotoxicity with irradiation was observed. ZEA estrogenicity was also increasingly reduced with increasing radiation doses, but mainly in aqueous solutions. These results suggest reduction of ZEA levels and of its toxicity in food and feed commodities may be achieved by irradiation. Full article

(This article belongs to the Special Issue Food and Agro-Food By-Products: How to Answer to Food Security and Sustainability Concerns?)

► Show Figures

Graphical abstract

15 pages, 330 KiB

Open AccessArticle

Amino Acid Profile and Protein Quality Assessment of Macroalgae Produced in an Integrated Multi-Trophic Aquaculture System

by Marlene Machado, Susana Machado, Filipa B. Pimentel, Victor Freitas, Rita C. Alves and M. Beatriz P. P. Oliveira

Foods 2020, 9(10), 1382; https://doi.org/10.3390/foods9101382 - 29 Sep 2020

Cited by 58 | Viewed by 7421

Abstract

Seaweeds are a recognized source of bioactive compounds and techno-functional ingredients. However, its protein fraction is still underexplored. The aim of this study was to determine the total and free amino acid profile and protein content of four seaweeds species (Porphyra dioica, [...] Read more.

Seaweeds are a recognized source of bioactive compounds and techno-functional ingredients. However, its protein fraction is still underexplored. The aim of this study was to determine the total and free amino acid profile and protein content of four seaweeds species (Porphyra dioica, Porphyra umbilicalis,Gracilaria vermiculophylla, and Ulva rigida) produced in an integrated multi-trophic aquaculture system, while assessing their protein quality. Samples were submitted to acid and alkaline hydrolysis (total amino acids) and to an aqueous extraction (free amino acids) followed by an automated online derivatization procedure, and analyzed by reverse phase-high performance liquid chromatography. Protein-, non-protein and total-nitrogen were quantified by the Kjeldahl method. Crude and true protein contents were estimated based on the nitrogen and amino acid composition. Protein quality was assessed based on the amino acids profile. Porphyra species presented the highest protein content compared to the remaining three seaweed species tested. All samples presented a complete profile of essential amino acids and a high quality protein profile, according to World Health Organization and Food and Agriculture Organization standards. Methionine and tryptophan were the first limiting amino acids in all species. Red species (Porphyra and Gracilaria) presented high levels of free alanine, glutamic, and aspartic acids. The results highlight the potential of using seaweeds as an alternative and sustainable source of protein and amino acids for human nutrition and industrial food processing. Full article

(This article belongs to the Special Issue Food and Agro-Food By-Products: How to Answer to Food Security and Sustainability Concerns?)

► Show Figures

Graphical abstract

15 pages, 1618 KiB

Open AccessArticle

Canjiqueira Fruit: Are We Losing the Best of It?

by Daniela G. Arakaki, Vanessa Samúdio dos Santos, Elaine Pádua de Melo, Hugo Pereira, Priscila Silva Figueiredo, Mário Rodrigues Cortês, Carlos Alexandre Carollo, Lincoln Carlos Silva de Oliveira, Paula Tschinkel, Francisco Reis, Igor Souza, Rafaela Rosa, Fabiane Sanches, Elisvânia Freitas dos Santos and Valter Aragão do Nascimento

Foods 2020, 9(4), 521; https://doi.org/10.3390/foods9040521 - 21 Apr 2020

Cited by 1 | Viewed by 3571

Abstract

Fruits and byproducts are valuable sources of nutrients and bioactive compounds, which are associated with a decreased risk of developing several diseases, such as cancer, inflammation, cardiovascular diseases, and Alzheimer’s. The fruits of canjiqueira (Byrsonima cydoniifolia) are already exploited as a [...] Read more.

Fruits and byproducts are valuable sources of nutrients and bioactive compounds, which are associated with a decreased risk of developing several diseases, such as cancer, inflammation, cardiovascular diseases, and Alzheimer’s. The fruits of canjiqueira (Byrsonima cydoniifolia) are already exploited as a food resource, while the seeds are discarded. This study aimed at showing the potential of the whole fruit of canjiqueira. Elemental characterization was performed on ICP OES, while thermal stability was assessed on thermogravimetry. The determination of the fatty acid profile was carried out on gas chromatography and bioactive compound identification using liquid chromatography and mass spectrometry. Results show that both parts of canjiqueira fruit are a source of various minerals, such as Ca, Cu, Fe, K, Mg, and Mn while the seed only is a good source for Zn. Oleic and linoleic acids are the main compounds in pulp and seed. The thermal stability of seed oil is superior to pulp oil, while piceatannol concentration is higher in seed than pulp. All parts of canjiqueira fruit may be used as a strategy to address nutrition issues and are valuable ingredients to prospective food products. Full article

(This article belongs to the Special Issue Food and Agro-Food By-Products: How to Answer to Food Security and Sustainability Concerns?)

► Show Figures

Figure 1

14 pages, 2624 KiB

Open AccessArticle

Enrichment of Mango Fruit Leathers with Natal Plum (Carissa macrocarpa) Improves Their Phytochemical Content and Antioxidant Properties

by Tshudufhadzo Mphaphuli, Vimbainashe E. Manhivi, Retha Slabbert, Yasmina Sultanbawa and Dharini Sivakumar

Foods 2020, 9(4), 431; https://doi.org/10.3390/foods9040431 - 04 Apr 2020

Cited by 8 | Viewed by 5688

Abstract

Natal plum fruit (Carissa macrocarpa) is indigenous to South Africa and a rich source of cyanidin derivatives. Indigenous fruits play a major role in food diversification and sustaining food security in the Southern African region. Agro-processing of indigenous are practiced adopted [...] Read more.

Natal plum fruit (Carissa macrocarpa) is indigenous to South Africa and a rich source of cyanidin derivatives. Indigenous fruits play a major role in food diversification and sustaining food security in the Southern African region. Agro-processing of indigenous are practiced adopted by the rural African communities in order to reduce the postharvest wastage of fruit commodities. In the current study, Natal plum was added to mango pulp at different ratios (mango and Natal plum (5:1, 3:1, 2:1)) to develop a healthy-functional snack (fruit leather). The effects of added Natal plum on the availability of antioxidant constituents and in vitro antioxidant properties of a mango-based fruit leather were evaluated by comparing with mango fruit leather. Fruit leather containing mango and Natal plum (2:1) retained the highest content of cyanidin-3-O-glucoside chloride, cyanidin- 3-O-β-sambubioside, epicatechin, apigenin, kaempferol, luteolin, quercetin-3-O-rhamnosyl glucoside, catechin, quinic, and chlorogenic acids, and in vitro antioxidant activity. Proximate analysis showed that 100 g of fruit leather (2:1) contained 63.51 g carbohydrate, 40.85 g total sugar, 0.36 g fat, and 269.88 cal. Therefore, enrichment of mango fruit leather with Natal plum (2:1) increases its phytochemical content and dietary phytochemical intake, especially for school children and adolescents. Full article

(This article belongs to the Special Issue Food and Agro-Food By-Products: How to Answer to Food Security and Sustainability Concerns?)

► Show Figures

Figure 1

Review

Jump to: Research

21 pages, 1622 KiB

Open AccessEditor’s ChoiceReview

Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance

by Flavia Dilucia, Valentina Lacivita, Amalia Conte and Matteo A. Del Nobile

Foods 2020, 9(7), 857; https://doi.org/10.3390/foods9070857 - 30 Jun 2020

Cited by 89 | Viewed by 15799

Abstract

Fruit and vegetable by-products are the most abundant food waste. Industrial processes such as oil, juice, wine or sugar production greatly contribute to this amount. These kinds of residues are generally thrown away in form of leftover and used as feed or composted, [...] Read more.

Fruit and vegetable by-products are the most abundant food waste. Industrial processes such as oil, juice, wine or sugar production greatly contribute to this amount. These kinds of residues are generally thrown away in form of leftover and used as feed or composted, but they are a great source of bioactive compounds like polyphenols, vitamins or minerals. The amount of residue with potential utilization after processing has been estimated in millions of tons every year. For this reason, many researchers all around the world are making great efforts to valorize and reuse these valuable resources. Of greatest importance is the by-product potential to enhance the properties of packaging intended for food applications. Therefore, this overview collects the most recent researches dealing with fruit and vegetable by-products used to enhance physical, mechanical, antioxidant and antimicrobial properties of packaging systems. Recent advances on synthetic or bio-based films enriched with by-product components are extensively reviewed, with an emphasis on the role that by-product extracts can play in food packaging materials. Full article

(This article belongs to the Special Issue Food and Agro-Food By-Products: How to Answer to Food Security and Sustainability Concerns?)

► Show Figures

Graphical abstract

Journal Menu

Journal Browser

Food and Agro-Food By-Products: How to Answer to Food Security and Sustainability Concerns?

Share This Special Issue

Special Issue Editors

Special Issue Information

Keywords

Published Papers (11 papers)

Research

Review

Further Information

Guidelines

MDPI Initiatives

Follow MDPI