Editorial

4 pages, 195 KiB

Open AccessEditorial

New Perspectives to Enhance Wastes and By-Products from Agro-Food Processing

by Maria Martuscelli, Luigi Esposito, Donatella Restuccia, Meijin Guo and Dino Mastrocola

Foods 2023, 12(22), 4057; https://doi.org/10.3390/foods12224057 - 07 Nov 2023

Viewed by 797

The exploitation of by-products and waste from the agri-food industry represents a sustainable approach within the frame of the circular economy, the basis of the European Green Deal and ecological transition [...] Full article

(This article belongs to the Special Issue Novel Foods, Food-Grade Materials, and Environmentally Friendly Compounds from Food Waste)

Research

Jump to: Editorial, Review

22 pages, 1752 KiB

Open AccessArticle

Effects of Hay, Baleage, and Soybean Hulls Waste Used as Supplemental Feeds on the Nutritional Profile of Grass-Finished Beef

by Lucas Krusinski, Isabella C. F. Maciel, Selin Sergin, Vijayashree Jambunathan, Esha Garg, Andrea J. Garmyn, Sukhdeep Singh, Chad A. Bitler, Jason E. Rowntree and Jenifer I. Fenton

Foods 2022, 11(23), 3856; https://doi.org/10.3390/foods11233856 - 29 Nov 2022

Cited by 2 | Viewed by 2412

Abstract

Grass-finished beef (GFB) has demonstrated wide nutritional variations with some GFB having a considerably higher n-6:n-3 ratio compared to grain-finished beef. To better understand these variations, the current study investigated the effects of commonly used supplemental feeds on the nutritional [...] Read more.

Grass-finished beef (GFB) has demonstrated wide nutritional variations with some GFB having a considerably higher n-6:n-3 ratio compared to grain-finished beef. To better understand these variations, the current study investigated the effects of commonly used supplemental feeds on the nutritional profile of GFB. This two-year study involved 117 steers randomly allocated to one of four diets: (1) grass+hay (G-HAY), (2) grass+baleage (G-BLG), (3) grass+soybean hulls (G-SH), and (4) baleage+soybean hulls in feedlot (BLG-SH). Feed samples were analyzed for their nutritional value, and beef samples underwent analysis for fatty acids (FAs), vitamin E, minerals, lipid oxidation, and shear force. FAs were measured by GC-MS, vitamin E was analyzed chromatographically, minerals were analyzed by ICP-MS, and lipid oxidation was measured via a thiobarbituric acid reactive substances (TBARS) assay. G-SH beef had the highest n-6:n-3 ratio (p < 0.001), while BLG-SH beef contained less vitamin E (p < 0.001) and higher TBARS values (p < 0.001) compared to the other groups. G-HAY beef contained more long-chain n-3 polyunsaturated FAs compared to the other groups (p < 0.001). In conclusion, G-HAY beef had the most beneficial nutritional profile, while soybean hulls increased the n-6:n-3 ratio of beef. Full article

(This article belongs to the Special Issue Novel Foods, Food-Grade Materials, and Environmentally Friendly Compounds from Food Waste)

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17 pages, 337 KiB

Open AccessArticle

Fatty Acid and Antioxidant Profile of Eggs from Pasture-Raised Hens Fed a Corn- and Soy-Free Diet and Supplemented with Grass-Fed Beef Suet and Liver

by Selin Sergin, Vijayashree Jambunathan, Esha Garg, Jason E. Rowntree and Jenifer I. Fenton

Foods 2022, 11(21), 3404; https://doi.org/10.3390/foods11213404 - 28 Oct 2022

Cited by 5 | Viewed by 3297

Abstract

There is increasing interest in using grass-fed beef (GFB) by-products to augment the nutrient profile of eggs among local pasture-raising systems in the US. The objective of this study was to characterize egg yolk fatty acid and antioxidant profiles using eggs from pasture-raised [...] Read more.

There is increasing interest in using grass-fed beef (GFB) by-products to augment the nutrient profile of eggs among local pasture-raising systems in the US. The objective of this study was to characterize egg yolk fatty acid and antioxidant profiles using eggs from pasture-raised hens fed a corn- and soy-free diet and supplemented with GFB suet and liver compared to eggs from pasture-raised hens fed a corn and soy layer hen feed and commercially obtained cage-free eggs. The egg yolk vitamin and mineral profile was also assessed by a commercial laboratory. Both pasture-raised groups had twice as much carotenoid content, three times as much omega-3 fatty acid content, and a 5–10 times lower omega-6:omega-3 fatty acid ratio compared to the cage-free eggs (p < 0.001). Eggs from hens fed a corn- and soy-free feed and GFB by-products had half as much omega-6 fatty acid content and five times more conjugated linoleic acid, three times more odd-chain fatty acid, and 6–70 times more branched-chain fatty acid content (p < 0.001). Feeding pasture-raised hens GFB suet and liver reduces agricultural waste while producing improved egg products for consumers, but further research is needed to quantify optimal supplementation levels and the efficacy of corn- and soy-free diets. Full article

(This article belongs to the Special Issue Novel Foods, Food-Grade Materials, and Environmentally Friendly Compounds from Food Waste)

34 pages, 9953 KiB

Open AccessFeature PaperArticle

Coffee Leaf Tea from El Salvador: On-Site Production Considering Influences of Processing on Chemical Composition

by Marc C. Steger, Marina Rigling, Patrik Blumenthal, Valerie Segatz, Andrès Quintanilla-Belucci, Julia M. Beisel, Jörg Rieke-Zapp, Steffen Schwarz, Dirk W. Lachenmeier and Yanyan Zhang

Foods 2022, 11(17), 2553; https://doi.org/10.3390/foods11172553 - 23 Aug 2022

Cited by 8 | Viewed by 4309

Abstract

The production of coffee leaf tea (Coffea arabica) in El Salvador and the influences of processing steps on non-volatile compounds and volatile aroma-active compounds were investigated. The tea was produced according to the process steps of conventional tea (Camellia sinensis [...] Read more.

The production of coffee leaf tea (Coffea arabica) in El Salvador and the influences of processing steps on non-volatile compounds and volatile aroma-active compounds were investigated. The tea was produced according to the process steps of conventional tea (Camellia sinensis) with the available possibilities on the farm. Influencing factors were the leaf type (old, young, yellow, shoots), processing (blending, cutting, rolling, freezing, steaming), drying (sun drying, oven drying, roasting) and fermentation (wild, yeast, Lactobacillus). Subsequently, the samples were analysed for the maximum levels of caffeine, chlorogenic acid, and epigallocatechin gallate permitted by the European Commission. The caffeine content ranged between 0.37–1.33 g/100 g dry mass (DM), the chlorogenic acid was between not detectable and 9.35 g/100 g DM and epigallocatechin gallate could not be detected at all. Furthermore, water content, essential oil, ash content, total polyphenols, total catechins, organic acids, and trigonelline were determined. Gas chromatography—mass spectrometry—olfactometry and calculation of the odour activity values (OAVs) were carried out to determine the main aroma-active compounds, which are β-ionone (honey-like, OAV 132-927), decanal (citrus-like, floral, OAV 14-301), α-ionone (floral, OAV 30-100), (E,Z)-2,6-nonadienal (cucumber-like, OAV 18-256), 2,4-nonadienal (melon-like, OAV 2-18), octanal (fruity, OAV 7-23), (E)-2 nonenal (citrus-like, OAV 1-11), hexanal (grassy, OAV 1-10), and 4-heptenal (green, OAV 1-9). The data obtained in this study may help to adjust process parameters directly to consumer preferences and allow coffee farmers to earn an extra income from this by-product. Full article

(This article belongs to the Special Issue Novel Foods, Food-Grade Materials, and Environmentally Friendly Compounds from Food Waste)

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10 pages, 1702 KiB

Open AccessArticle

Utilization of By-Products from Livestock: Study on the Mechanical and Thermal Properties of Biodegradable Containers Made with Pork Skin Gelatin Polymer

by Sol-Hee Lee and Hack-Youn Kim

Foods 2022, 11(16), 2513; https://doi.org/10.3390/foods11162513 - 19 Aug 2022

Cited by 3 | Viewed by 1569

Abstract

This study aimed to develop a biodegradable container made of pork gelatin. Gelatin was extracted from pork skin by hot water at 80 °C, and containers were prepared by adding eggshell powder (20%) as a pore agent, and walnut powder (0.08 wt%; PEW1, [...] Read more.

This study aimed to develop a biodegradable container made of pork gelatin. Gelatin was extracted from pork skin by hot water at 80 °C, and containers were prepared by adding eggshell powder (20%) as a pore agent, and walnut powder (0.08 wt%; PEW1, 0.14 wt%; PEW2) to improve hardness. The blends were molded for each experiment and dried at 30 °C for 24 h, at 40 °C for 16 h, and at 121 °C for 16 h. The containers were analyzed with respect to morphological (SEM; scanning electron microscope), mechanical (tensile strain and stress), and thermal (DSA; differential scanning calorimetry and TGA; thermogravimetric analysis) properties, as well as biodegradability. SEM investigation showed a smoother surface for PEW1 than for PEW2. The tensile stress of PEW2 (37.86 MPa) was significantly higher than that of PEW1 (28.40 MPa), and the melting enthalpies were 137.60 J/g (PEW1) and 309.60 J/g (PEW2). TGA showed similar properties, but PEW2 contained more lignin; therefore, its decomposition temperature was higher. The PEW1 and PEW2 containers were completely biodegraded after approximately 7 and 11 weeks, respectively. Walnut shell powder increased the hardness, but slowed the biodegradation process. The applications of this biodegradable container are short-lived products such as food packaging. Full article

(This article belongs to the Special Issue Novel Foods, Food-Grade Materials, and Environmentally Friendly Compounds from Food Waste)

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14 pages, 1443 KiB

Open AccessArticle

Comparative Study of Bioactive Lipid Extraction from Squid (Doryteuthis gahi) by-Products by Green Solvents

by Santiago P. Aubourg, Marcos Trigo, María Jesús González, Salomé Lois and Isabel Medina

Foods 2022, 11(15), 2188; https://doi.org/10.3390/foods11152188 - 23 Jul 2022

Cited by 7 | Viewed by 1764

Abstract

A novel approach of bioactive lipid extraction by different green solvents was carried out on squid (Doryteuthis gahi) by-products. By-products (viscera, heads, skin, tails, etc.), considered as a single product, were subjected to the following solvent systems: ethanol, acetone, ethyl acetate, [...] Read more.

A novel approach of bioactive lipid extraction by different green solvents was carried out on squid (Doryteuthis gahi) by-products. By-products (viscera, heads, skin, tails, etc.), considered as a single product, were subjected to the following solvent systems: ethanol, acetone, ethyl acetate, 1/1 ethanol/acetone, 1/1 ethanol/ethyl acetate, and 1/1 acetone/ethyl acetate. Analyses carried out included lipid yield, lipid class content, and fatty acid (FA) composition. Results were compared to the lipid extract obtained by the traditional procedure (1/1 chloroform/methanol). Lipid yields obtained by green solvents led to a 33.4–73.2% recovery compared to traditional extraction; the highest values (p < 0.05) were obtained by ethanol-containing systems. Compared to the traditional procedure, ethanol systems showed an 85.8–90.3% recovery of phospholipid compounds and no differences (p > 0.05) in the ω3/ω6 ratio. Green-extracting systems led to higher average values for eicosapentaenoic acid content (15.66–18.56 g·100 g⁻¹ total FAs) and polyene index (1.93–3.29) than chloroform/methanol extraction; differences were significant (p < 0.05) for systems including acetone and ethyl acetate. No differences (p > 0.05) were detected for docosahexaenoic acid content between the traditional procedure and green systems, with all values being included in the 31.12–32.61 g·100 g⁻¹ total FA range. The suitability of EtOH-containing green systems for extraction of bioactive lipid compounds from squid by-products was concluded. Full article

(This article belongs to the Special Issue Novel Foods, Food-Grade Materials, and Environmentally Friendly Compounds from Food Waste)

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13 pages, 981 KiB

Open AccessArticle

Nutritional Properties of Milk from Dairy Ewes Fed with a Diet Containing Grape Pomace

by Francesca Bennato, Andrea Ianni, Marco Florio, Lisa Grotta, Francesco Pomilio, Maria Antonietta Saletti and Giuseppe Martino

Foods 2022, 11(13), 1878; https://doi.org/10.3390/foods11131878 - 24 Jun 2022

Cited by 11 | Viewed by 1887

Abstract

The aim of the present study was to evaluate the effects of a diet containing a 10% of grape pomace (GP) on the milk yield, chemical-nutritional characteristics, total phenolic compounds (TPCs), antioxidant activity (AOA), fatty acids and proteins profile of dairy ewe’s milk. [...] Read more.

The aim of the present study was to evaluate the effects of a diet containing a 10% of grape pomace (GP) on the milk yield, chemical-nutritional characteristics, total phenolic compounds (TPCs), antioxidant activity (AOA), fatty acids and proteins profile of dairy ewe’s milk. Forty-six ewes were dived into two groups: a control group (Ctrl), fed a standard diet, and an experimental group (GP+), whose diet was supplemented with 10% of GP on dry matter. The trial lasted 60 days and milk samples were collected and analyzed at the beginning (T0) and after 60 (T60) days. Dietary enrichment with GP did not affect the yield and the chemical composition of the milk. TPCs and AOA were not affected by the diet. After 60 days, the diet induced an increase in monounsaturated fatty acids (MUFA) and a decrease in medium chain saturated fatty acids (MCSFA), but the total saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA), short chain saturated fatty acids (SCSFA) and long chain saturated fatty acids (LCSFA) were not modified. A decrease in the C14 desaturation index and an increase in the C18 index were also detected. Total caseins and whey protein were not affected by GP, even if a lower content of k-casein in GP+ milk compared to Ctrl milk was observed on the 60th day. The results of the present study suggest that 10% of GP can be included in the diet of lactating ewes without modifying milk gross composition but inducing significantly changes the fatty acid profile. Full article

(This article belongs to the Special Issue Novel Foods, Food-Grade Materials, and Environmentally Friendly Compounds from Food Waste)

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13 pages, 1894 KiB

Open AccessArticle

Optimization of a Simultaneous Enzymatic Hydrolysis to Obtain a High-Glucose Slurry from Bread Waste

by Teresa Sigüenza-Andrés, Valentín Pando, Manuel Gómez and José M. Rodríguez-Nogales

Foods 2022, 11(12), 1793; https://doi.org/10.3390/foods11121793 - 17 Jun 2022

Cited by 9 | Viewed by 2238

Abstract

Bread and bakery products are among the most discarded food products in the world. This work aims to investigate the potential use of wasted bread to obtain a high-glucose slurry. Simultaneous hydrolysis of wasted bread using α-amylase and glucoamylase was carried out performing [...] Read more.

Bread and bakery products are among the most discarded food products in the world. This work aims to investigate the potential use of wasted bread to obtain a high-glucose slurry. Simultaneous hydrolysis of wasted bread using α-amylase and glucoamylase was carried out performing liquefaction and saccharification at the same time. This process was compared with a traditional sequential hydrolysis. Temperature and pH conditions were optimized using a response surface design determining viscosity, reducing sugars and glucose concentration during the enzymatic processes. The optimal conditions of pH and temperature in the saccharification stage and the simultaneous hydrolysis were pretty similar. Results show that the slurry produced with simultaneous process had a similar glucose yield at 2 h, and at 4 h a yield higher than that obtained by the sequential method of 4 h and could reduce time and energy. Full article

(This article belongs to the Special Issue Novel Foods, Food-Grade Materials, and Environmentally Friendly Compounds from Food Waste)

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16 pages, 1193 KiB

Open AccessArticle

Polyphenols Recovery from Thymus serpyllum Industrial Waste Using Microwave-Assisted Extraction–Comparative RSM and ANN Approach for Process Optimization

by Živan Mrkonjić, Dušan Rakić, Aleksandar Takači, Muammer Kaplan, Nemanja Teslić, Zoran Zeković, Ivana Lazarević and Branimir Pavlić

Foods 2022, 11(9), 1184; https://doi.org/10.3390/foods11091184 - 19 Apr 2022

Cited by 9 | Viewed by 1637

Abstract

The aim of this study was to valorize Thymus serpyllum L. herbal dust, the particular fraction distinguished as industrial waste from filter-tea production. This work demonstrated comparable analysis considering model fitting, influence analysis and optimization of microwave-assisted extraction (MAE) of bioactive compounds from [...] Read more.

The aim of this study was to valorize Thymus serpyllum L. herbal dust, the particular fraction distinguished as industrial waste from filter-tea production. This work demonstrated comparable analysis considering model fitting, influence analysis and optimization of microwave-assisted extraction (MAE) of bioactive compounds from the aforementioned herbal dust using face-centered central composite experimental design within the response surface methodology (RSM), as well as artificial neural networks (ANN). In order to increase yield and amount of compounds of interest and minimize solvent, time and energy consumption, the ethanol concentration (45, 60 and 75%), extraction time (5, 12.5 and 20 min), liquid–solid ratio (10, 20 and 30 mL/g) and irradiation power (400, 600 and 800 W) were used as independent variables. Total extraction yield (Y), total phenols yield (TP), as well as antioxidant activity parameters obtained by DPPH and ABTS assays, were selected as responses. It could be concluded that the MAE technique is an efficient approach for the extraction of biologically active compounds from T. serpyllum herbal dust, which represents a high-value source of natural antioxidants with great potential for further use in various forms within different branches of industry. Full article

(This article belongs to the Special Issue Novel Foods, Food-Grade Materials, and Environmentally Friendly Compounds from Food Waste)

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15 pages, 1091 KiB

Open AccessArticle

Potential Activity of Abrantes Pollen Extract: Biochemical and Cellular Model Studies

by Ana C. Gonçalves, Radhia Aitfella Lahlou, Gilberto Alves, Cristina Garcia-Viguera, Diego A. Moreno and Luís R. Silva

Foods 2021, 10(11), 2804; https://doi.org/10.3390/foods10112804 - 15 Nov 2021

Cited by 7 | Viewed by 1998

Abstract

The aim of this study was to determine the grain composition and (poly)phenolic profile of pollen from Abrantes (Portugal), as well as its antioxidative and antidiabetic properties, and abilities to protect human erythrocytes against induced hemoglobin oxidation, lipid peroxidation, and hemolysis. The phytochemical [...] Read more.

The aim of this study was to determine the grain composition and (poly)phenolic profile of pollen from Abrantes (Portugal), as well as its antioxidative and antidiabetic properties, and abilities to protect human erythrocytes against induced hemoglobin oxidation, lipid peroxidation, and hemolysis. The phytochemical profile of the Abrantes’ bee pollen revealed twenty phenolic compounds, identified by high-performance liquid chromatography with electrospray ionization mass spectrometry coupled with photodiode array detection. Among them, quercetin derivatives were the most abundant. Concerning the biological potential, the pollen extract showed notable capacity for 2,2-diphenyl-1-picrylhydrazyl, nitric oxide, and superoxide radicals, as well as for inhibition of α-glucosidase action, and protection of human erythrocytes against oxidative damage. Non-cytotoxic effects regarding the NHDF normal cell line, human adenocarcinoma Caco-2, and human liver HepG2 cells were observed. The results obtained contributed to further research on modes of action related to oxidative damage and metabolic health problems, to generate deeper knowledge of potential health-promoting effects to develop novel pharmaceutical drugs, nutraceuticals, and dietary supplements. Full article

(This article belongs to the Special Issue Novel Foods, Food-Grade Materials, and Environmentally Friendly Compounds from Food Waste)

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22 pages, 18253 KiB

Open AccessArticle

Mathematical Modelling of Canola Oil Biodegradation and Optimisation of Biosurfactant Production by an Antarctic Bacterial Consortium Using Response Surface Methodology

by Khadijah Nabilah Mohd Zahri, Khalilah Abdul Khalil, Claudio Gomez-Fuentes, Azham Zulkharnain, Suriana Sabri, Peter Convey, Sooa Lim and Siti Aqlima Ahmad

Foods 2021, 10(11), 2801; https://doi.org/10.3390/foods10112801 - 14 Nov 2021

Cited by 2 | Viewed by 2379

Abstract

An Antarctic soil bacterial consortium (reference BS14) was confirmed to biodegrade canola oil, and kinetic studies on this biodegradation were carried out. The purpose of this study was to examine the ability of BS14 to produce biosurfactants during the biodegradation of canola oil. [...] Read more.

An Antarctic soil bacterial consortium (reference BS14) was confirmed to biodegrade canola oil, and kinetic studies on this biodegradation were carried out. The purpose of this study was to examine the ability of BS14 to produce biosurfactants during the biodegradation of canola oil. Secondary mathematical equations were chosen for kinetic analyses (Monod, Haldane, Teissier–Edwards, Aiba and Yano models). At the same time, biosurfactant production was confirmed through a preliminary screening test and further optimised using response surface methodology (RSM). Mathematical modelling demonstrated that the best-fitting model was the Haldane model for both waste (WCO) and pure canola oil (PCO) degradation. Kinetic parameters including the maximum degradation rate (μ_max) and maximum concentration of substrate tolerated (S_m) were obtained. For WCO degradation these were 0.365 min⁻¹ and 0.308%, respectively, while for PCO they were 0.307 min⁻¹ and 0.591%, respectively. The results of all preliminary screenings for biosurfactants were positive. BS14 was able to produce biosurfactant concentrations of up to 13.44 and 14.06 mg/mL in the presence of WCO and PCO, respectively, after optimisation. The optimum values for each factor were determined using a three-dimensional contour plot generated in a central composite design, where a combination of 0.06% salinity, pH 7.30 and 1.55% initial substrate concentration led to the highest biosurfactant production when using WCO. Using PCO, the highest biosurfactant yield was obtained at 0.13% salinity, pH 7.30 and 1.25% initial substrate concentration. This study could help inform the development of large-scale bioremediation applications, not only for the degradation of canola oil but also of other hydrocarbons in the Antarctic by utilising the biosurfactants produced by BS14. Full article

(This article belongs to the Special Issue Novel Foods, Food-Grade Materials, and Environmentally Friendly Compounds from Food Waste)

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9 pages, 1583 KiB

Open AccessCommunication

Tubular Cellulose from Orange Juice By-Products as Carrier of Chemical Preservatives; Delivery Kinetics and Microbial Stability of Orange Juice

by Athanasia Panitsa, Theano Petsi, Panagiotis Kandylis, Maria Kanellaki and Athanasios A. Koutinas

Foods 2021, 10(8), 1882; https://doi.org/10.3390/foods10081882 - 15 Aug 2021

Cited by 6 | Viewed by 2117

Abstract

The quality and safety of juices are assured mainly through heat treatments and chemical preservatives. However, there is a growing trend in the food industry for lowering energy and water demands, and the chemicals and additives that may have negative effects οn human [...] Read more.

The quality and safety of juices are assured mainly through heat treatments and chemical preservatives. However, there is a growing trend in the food industry for lowering energy and water demands, and the chemicals and additives that may have negative effects οn human health. Following that trend, in the present study, the reduced use of chemical preservatives in orange juice is proposed by using encapsulated sodium benzoate (SB) in tubular cellulose (TC), derived from orange pulp. The effects of SB concentration and contact time on SB encapsulation were evaluated. The use of the wet impregnation method, 12% w/v SB solution and 2 h of contact proved to be ideal for application in the juice industry. The use of starch gel resulted in a more stable composite (TC/SB-SG) with a slower SB delivery, showing its potential for future controlled delivery applications. Furthermore, similar delivery rates of SB in juice were noted at 25 and 2 °C. The TC/SB-SG proved capable of inhibiting the growth and reducing the numbers of spoilage microorganisms (yeasts and lactic acid bacteria). The results of the present study are promising for potential applications; however, more research is needed in order to evaluate the controlled delivery of SB in juice. Full article

(This article belongs to the Special Issue Novel Foods, Food-Grade Materials, and Environmentally Friendly Compounds from Food Waste)

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15 pages, 638 KiB

Open AccessArticle

Characterization of Coffee Silver Skin as Potential Food-Safe Ingredient

by Maria Martuscelli, Luigi Esposito, Carla Daniela Di Mattia, Antonella Ricci and Dino Mastrocola

Foods 2021, 10(6), 1367; https://doi.org/10.3390/foods10061367 - 13 Jun 2021

Cited by 30 | Viewed by 4723

Abstract

By-products from the coffee industry are produced in large amounts each year. Among other wastes, coffee silver skin (CSS) is highly available and more stable due to its lower content of water. This research aimed to characterize coffee silver skin composition and evidence [...] Read more.

By-products from the coffee industry are produced in large amounts each year. Among other wastes, coffee silver skin (CSS) is highly available and more stable due to its lower content of water. This research aimed to characterize coffee silver skin composition and evidence its potentiality for use as a food-safe ingredient in new formulations. Results showed an average total dietary fiber content of 50% but with a higher ratio for insoluble than soluble fiber. A high content of total phenolic compounds, chlorogenic acid, caffeine, and caffeic acid was found and correlated with the high measured antioxidant capacity. Moreover, minerals (e.g., calcium, magnesium, phosphorous, potassium, copper, iron, manganese) important for human wellbeing were found at a high level in CSS, while toxic minerals (e.g., nickel) were found at low levels. In conclusion, coffee silver skin could have an advantageous role for the recovery of valuable compounds and as a potential food-safe ingredient. Full article

(This article belongs to the Special Issue Novel Foods, Food-Grade Materials, and Environmentally Friendly Compounds from Food Waste)

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14 pages, 767 KiB

Open AccessArticle

Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties

by Johannes Delgado-Ospina, Maria Martuscelli, Carlos David Grande-Tovar, Raquel Lucas-González, Junior Bernardo Molina-Hernandez, Manuel Viuda-Martos, Juana Fernández-López, José Ángel Pérez-Álvarez and Clemencia Chaves-López

Foods 2021, 10(6), 1243; https://doi.org/10.3390/foods10061243 - 30 May 2021

Cited by 13 | Viewed by 6231

Abstract

The cocoa pod husk is considered a source of dietary fiber with a high content of water-soluble pectins, bioactive compounds which should be viewed as a by-product with the potential to be incorporated into food. This study aimed to investigate the effect of [...] Read more.

The cocoa pod husk is considered a source of dietary fiber with a high content of water-soluble pectins, bioactive compounds which should be viewed as a by-product with the potential to be incorporated into food. This study aimed to investigate the effect of adding different cocoa pod husk flour (CPHF) levels as a starch replacement for reformulating frankfurters. Results showed that the addition of 1.5 and 3.0% pod husk proportionally increased the frankfurter’s fiber content by 0.49 ± 0.08 and 0.96 ± 0.19 g/100 g, which is acceptable for a product that does not contain fiber. Textural properties and sensory characteristics were affected when substituting the starch with CPHF, either totally or partially, although these samples had higher water content, hardness, and adhesiveness while springiness decreased. Non-adverse effects of nitrite on polyphenolic compounds content were evidenced in samples enriched with CPHF. The incorporation of CPHF did not significantly affect the color parameters (ΔE < 3). Finally, the panelists indicated a sensation of the unsalted sausage, suggesting that CPHF may have natural mucoadhesion properties. In conclusion, in formulated meat products such as sausages, plant co-products such as cacao pod husks could be a valid new ingredient to improve technological parameters, functional characteristics, and stability. Full article

(This article belongs to the Special Issue Novel Foods, Food-Grade Materials, and Environmentally Friendly Compounds from Food Waste)

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Review

Jump to: Editorial, Research

25 pages, 2673 KiB

Open AccessReview

Ultrasonic Processing of Food Waste to Generate Value-Added Products

by Yue Wu, Shunyu Yao, Bhakti Anand Narale, Akalya Shanmugam, Srinivas Mettu and Muthupandian Ashokkumar

Foods 2022, 11(14), 2035; https://doi.org/10.3390/foods11142035 - 09 Jul 2022

Cited by 13 | Viewed by 4644

Abstract

Ultrasonic processing has a great potential to transform waste from the food and agriculture industry into value-added products. In this review article, we discuss the use of ultrasound for the valorisation of food and agricultural waste. Ultrasonic processing is considered a green technology [...] Read more.

Ultrasonic processing has a great potential to transform waste from the food and agriculture industry into value-added products. In this review article, we discuss the use of ultrasound for the valorisation of food and agricultural waste. Ultrasonic processing is considered a green technology as compared to the conventional chemical extraction/processing methods. The influence of ultrasound pre-treatment on the soluble chemical oxygen demand (SCOD), particle size, and cell wall content of food waste is first discussed. The use of ultrasonic processing to produce/extract bioactives such as oil, polyphenolic, polysaccharides, fatty acids, organic acids, protein, lipids, and enzymes is highlighted. Moreover, ultrasonic processing in bioenergy production from food waste such as green methane, hydrogen, biodiesel, and ethanol through anaerobic digestion is also reviewed. The conversion of waste oils into biofuels with the use of ultrasound is presented. The latest developments and future prospective on the use of ultrasound in developing energy-efficient methods to convert food and agricultural waste into value-added products are summarised. Full article

(This article belongs to the Special Issue Novel Foods, Food-Grade Materials, and Environmentally Friendly Compounds from Food Waste)

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20 pages, 7890 KiB

Open AccessReview

Risk Assessment of Caffeine and Epigallocatechin Gallate in Coffee Leaf Tea

by Nadine Tritsch, Marc C. Steger, Valerie Segatz, Patrik Blumenthal, Marina Rigling, Steffen Schwarz, Yanyan Zhang, Heike Franke and Dirk W. Lachenmeier

Foods 2022, 11(3), 263; https://doi.org/10.3390/foods11030263 - 19 Jan 2022

Cited by 11 | Viewed by 5533

Abstract

Coffee leaf tea is prepared as an infusion of dried leaves of Coffea spp. in hot water. It is a traditional beverage in some coffee-producing countries and has been authorized in 2020 within the European Union (EU) according to its novel food regulation. [...] Read more.

Coffee leaf tea is prepared as an infusion of dried leaves of Coffea spp. in hot water. It is a traditional beverage in some coffee-producing countries and has been authorized in 2020 within the European Union (EU) according to its novel food regulation. This article reviews current knowledge on the safety of coffee leaf tea. From the various ingredients contained in coffee leaves, only two were highlighted as possibly hazardous to human health, namely, caffeine and epigallocatechin gallate (EGCG), with maximum limits implemented in EU legislation, which is why this article focuses on these two substances. While the caffeine content is comparable to that of roasted coffee beans and subject to strong fluctuations in relation to the age of the leaves, climate, coffee species, and variety, a maximum of 1–3 cups per day may be recommended. The EGCG content is typically absent or below the intake of 800 mg/day classified as hepatotoxic by the European Food Safety Authority (EFSA), so this compound is suggested as toxicologically uncritical. Depending on selection and processing (age of the leaves, drying, fermentation, roasting, etc.), coffee leaf tea may exhibit a wide variety of flavors, and its full potential is currently almost unexplored. As a coffee by-product, it is certainly interesting to increase the income of coffee farmers. Our review has shown that coffee leaf tea is not assumed to exhibit risks for the consumer, apart from the well-known risk of caffeine inherent to all coffee-related beverages. This conclusion is corroborated by the history of its safe use in several countries around the world. Full article

(This article belongs to the Special Issue Novel Foods, Food-Grade Materials, and Environmentally Friendly Compounds from Food Waste)

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Novel Foods, Food-Grade Materials, and Environmentally Friendly Compounds from Food Waste

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