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13 pages, 957 KiB

Open AccessArticle

Recovery of Bound Phenolic Compounds from Rice Hulls via Microwave-Assisted Alkaline Hydrolysis

by Anastasia Kyriakoudi, Kleoniki Misirli, Ioannis Mourtzinos and Nikolaos Nenadis

Sustainability 2023, 15(10), 8425; https://doi.org/10.3390/su15108425 - 22 May 2023

Viewed by 1116

Abstract

The present study aimed to optimize the recovery of bound phenolic antioxidants from rice hulls via microwave-assisted alkaline hydrolysis using response surface methodology. The microwave treatment duration, temperature, and solvent:solid ratio were the independent variables selected; whereas total phenol content, antioxidant activity (DPPH [...] Read more.

The present study aimed to optimize the recovery of bound phenolic antioxidants from rice hulls via microwave-assisted alkaline hydrolysis using response surface methodology. The microwave treatment duration, temperature, and solvent:solid ratio were the independent variables selected; whereas total phenol content, antioxidant activity (DPPH^●, ABTS^●+, CUPRAC assays), and the p-coumaric and ferulic acids concentration were the dependent ones. The optimum conditions were found to be 3.6 min, 155 °C, and 50:1 v/w which were then applied to hulls from different rice varieties cultivated in Greece [Gladio, Krezo, Scirocco, Karolina (two samples), Europa, Bravo, Bella (parboiled), and Fino (long-grain rice)]. The results were compared to those obtained using an optimized ultrasound-assisted alkaline hydrolysis protocol (120 min, 80 °C, 50:1 v/w) proposed in the literature. The values obtained with microwaves were much higher compared to those obtained by ultrasounds (i.e., p-coumaric acid levels were 1.2 to 2.2-fold higher, and those of ferulic acid were 2.1 to 6.0-fold higher) using almost 2-fold higher temperature but reducing the hydrolysis duration by ~33-fold. Thus, the optimized approach may assist the valorization of rice hulls as a sustainable source of natural phenolic antioxidants for novel food applications. Full article

(This article belongs to the Special Issue A Sustainable Approach in Food Science and Technology Aspects)

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29 pages, 2677 KiB

Open AccessArticle

Evaluation of Waste in Food Services: A Structural Equation Analysis Using Behavioral and Operational Factors

by Mario dos Santos Bulhões, Maria da Conceição Pereira da Fonseca, Darlan Azevedo Pereira and Márcio A. F. Martins

Sustainability 2023, 15(10), 8044; https://doi.org/10.3390/su15108044 - 15 May 2023

Cited by 1 | Viewed by 1164

Abstract

To make the activities of food service companies more sustainable, it is essential to continuously improve their production processes. Understanding which factors are associated with the phenomenon of waste, as well as how they are causally related, is essential for proposing more effective [...] Read more.

To make the activities of food service companies more sustainable, it is essential to continuously improve their production processes. Understanding which factors are associated with the phenomenon of waste, as well as how they are causally related, is essential for proposing more effective actions to mitigate it. However, the vast majority of studies consider only the analysis of behavioral factors in food waste. To fill this gap, this work evaluates the behavioral and operational dimensions of the phenomenon studied, assessing the implications of the interdependence and causality relations for the respective factors of these dimensions, bringing a broader perspective to the waste problem. The behavioral dimension is developed from the Theory of Planned Behavior (TPB) (Motivation (MO), Intention (IN), and Waste Behavior (CD)) associated with the operational aspects, which are treated in this study as Opportunity (OP), Ability (HB), and Waste Control and Management (CGD), through the use of structural equation modeling (SEM) using the partial least squares in a public food service establishment. The sample size was calculated using the GPower calculator. The composition of the sample was defined considering (i) public profile; (ii) definition of the number of indicators; and (iii) definition of the power of the statistical test and the effect of exogenous variables (f²). Contact was made by sending an email. A return of 102 respondents was obtained. A minimum value of 86 observations was necessary to achieve a statistical power of 80% to identify R². Highlighting the participation of some indicators, Situational Factors 36%, Environmental Beliefs 29%, Health Risks 40%, Training 35%, and Technical Skills 42%, have a strong influence on the average variance extracted (AVE) in their constructs. The proposed model showed the importance of alignment between the factors of the behavioral and operational dimensions in view of improvements in production processes and reduction of waste in food service units. Full article

(This article belongs to the Special Issue A Sustainable Approach in Food Science and Technology Aspects)

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16 pages, 1176 KiB

Open AccessArticle

Fruit Juice Industry’s Transition Towards Sustainability from the Viewpoint of the Producers

by Aintzane Esturo, Erlantz Lizundia and Estibaliz Sáez de Cámara

Sustainability 2023, 15(4), 3066; https://doi.org/10.3390/su15043066 - 08 Feb 2023

Cited by 4 | Viewed by 3681

Abstract

The fruit juice industry needs to ensure that its business is carried out within the planetary boundaries. Accordingly, this work aims to provide the views towards sustainability of the worldwide fruit juice industry, as key stakeholders in the food industry supply chain. This [...] Read more.

The fruit juice industry needs to ensure that its business is carried out within the planetary boundaries. Accordingly, this work aims to provide the views towards sustainability of the worldwide fruit juice industry, as key stakeholders in the food industry supply chain. This research identifies the current sustainability priorities within the sector and provides insights on the existing information gaps. A questionnaire was launched during spring 2022 among the International Fruit Juice and Vegetable Association members to obtain a current overview of the sector. The data shown here includes key fruit juice stakeholders from 20 countries across the globe, ranging from quality assessment to economic/social/environmental sustainability and general managers. A set of answers on the perceived meaning of sustainability and the possible measures to reduce the environmental impacts are gathered and classified. According to the results of this questionnaire, carbon footprint and social aspects emerge as the main hotspots. Overall, results show an increasing concern in the fruit juice industry towards holistic sustainability (environmental/social/economic) and clearly point to customers as a main driver to implement sustainability measures rather that complying with regulations. With this set of information, this work is ready to lay the groundwork for future studies in the area of sustainability in the food sector, while it may guide industry in its efforts to fulfil 2023 and 2050 climate targets. Full article

(This article belongs to the Special Issue A Sustainable Approach in Food Science and Technology Aspects)

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18 pages, 1243 KiB

Open AccessArticle

Production of Syrups from Corinthian Currant Industrial Finishing Side-Stream: Quality Evaluation and Volatilome

by Iris Plioni, Athanasia Panitsa, Athanasios Mallouchos, Antonia Terpou, Ioanna Tsogka, Vasiliki Adamopoulou and Argyro Bekatorou

Sustainability 2023, 15(1), 495; https://doi.org/10.3390/su15010495 - 28 Dec 2022

Cited by 1 | Viewed by 2325

Abstract

The industrial finishing side-stream (FSS) of premium-quality Corinthian currants was used to produce syrups with/without pigment- and tartrate-reduction treatments. The chemical composition, total titratable acidity (TTA; % w/w as tartaric acid), volatile acidity (VA; % w/w as acetic acid), [...] Read more.

The industrial finishing side-stream (FSS) of premium-quality Corinthian currants was used to produce syrups with/without pigment- and tartrate-reduction treatments. The chemical composition, total titratable acidity (TTA; % w/w as tartaric acid), volatile acidity (VA; % w/w as acetic acid), total phenolic content (TPC; as gallic acid, GA), antioxidant capacity (AC; as ascorbic acid, AA), volatilome (SPME GC-MS), sensory properties, and microbial stability were compared. All syrups had similar average sugar content (65.4–69.4% w/w), and no sucrose. Those not treated for tartrate reduction were more acidic (pH ~4.5) than those treated (pH > 5.6), while all syrups had higher pH than similar commercial products (3.0–4.5). On the other hand, the FSS syrups had similar TTA (<1.2 ± 0.3%) despite the applied treatment, and had low VA (0.08–0.27%). The blonde syrups had a lower average TPC (134–143 mg GA/100 g) and AC (0.90–1.0 mg AA/100 g) than the brown syrups (185–213 and 0.3–0.6, respectively), due to the removal of phenolics in the clarification treatments. Totally 144 headspace aroma volatiles were identified, deriving either from the grapes or the raisin-drying process. HMF was not detected. The sensory, microbiological, and VA analyses indicated that FSS can be used to produce high-quality, preservable, and added-value syrups. Full article

(This article belongs to the Special Issue A Sustainable Approach in Food Science and Technology Aspects)

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15 pages, 652 KiB

Open AccessArticle

The Nutrient Composition of Three Mosquito (Diptera: Culicidae) Species, Aedes caspius, Anopheles hyrcanus, and Culex pipiens, Harvested from Rice Fields for Their Potential Utilization as Poultry Feed Ingredients

by Androniki Christaki, Kyriaki G. Zinoviadou, Vassiliki T. Papoti, Michael Miaoulis and Alexandra Chaskopoulou

Sustainability 2022, 14(21), 13852; https://doi.org/10.3390/su142113852 - 25 Oct 2022

Viewed by 4561

Abstract

Increasing pressure on the world’s livestock production sector has stirred interest towards the exploration of insects as an alternative feed source. We examined the potential of wild-caught mosquitoes, harvested from rice-fields, to be utilised as poultry feed. Three mosquito species were identified in [...] Read more.

Increasing pressure on the world’s livestock production sector has stirred interest towards the exploration of insects as an alternative feed source. We examined the potential of wild-caught mosquitoes, harvested from rice-fields, to be utilised as poultry feed. Three mosquito species were identified in high abundance, namely Aedes caspius, Anopheles hyrcanus, and Culex pipiens, and their nutritional and microbiological profile was assessed at the species-level and as mixed samples collected from two different seasons (summer 2020 and 2021). Their nutritional potential was evaluated based on protein, fat, moisture and ash content, fatty acid and mineral profile, and antioxidant activity. The microbiological profile of each mosquito species was assessed by measuring the population of total viable count, Enterobacteriaceae, lactic acid bacteria, and coagulase-positive Staphylococci. Obtained values were compared to common edible insects and conventional livestock feedstuff. All mosquito samples presented an overall promising nutritional composition, stable between the two harvest seasons. Mosquitoes’ protein and fat content ranged from 54 to 62% and 16 to 28%, respectively. The examined species presented statistically significant differences in certain cases; Anopheles hyrcanus had the highest protein content (61.8% dry weight basis; dwb) and the highest antioxidant potential (45.9% ability to scavenge the DPPH radical). All mosquito samples were rich in minerals, containing high concentrations of calcium, phosphorus, and magnesium, minerals essential for poultry development. The GC/MS fatty acid profile revealed a high unsaturated character (65.2–71.5%), a predominance of palmitic (23.8–30.4%), palmitoleic (28.5–37.0%), and oleic (18.3–29.1%) acids, as well as the presence of essential linolenic (1.4–5.2%) and eicosipentanoic (1.5–2.4%) acids. The presence of microorganisms was confirmed across all species, at levels comparable to fresh food harvested from soil and farmed edible insects. Mosquitoes harvested from rice-fields exhibited an overall highly nutritious, stable profile, comparable and even superior to common feedstuff and edible insects, showing potential to be utilised as poultry feed components. Full article

(This article belongs to the Special Issue A Sustainable Approach in Food Science and Technology Aspects)

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15 pages, 1392 KiB

Open AccessArticle

Fermentative Production of Erythritol from Cane Molasses Using Candida magnoliae: Media Optimization, Purification, and Characterization

by Shruthy Seshadrinathan and Snehasis Chakraborty

Sustainability 2022, 14(16), 10342; https://doi.org/10.3390/su141610342 - 19 Aug 2022

Cited by 4 | Viewed by 1705

Abstract

Erythritol is a natural, zero-calorie sweetener that can be used as a sugar substitute and humectant for different products such as confectionaries, tablets, etc. Methods such as extraction and chemical synthesis for erythritol synthesis are not feasible or sustainable due to lower yield [...] Read more.

Erythritol is a natural, zero-calorie sweetener that can be used as a sugar substitute and humectant for different products such as confectionaries, tablets, etc. Methods such as extraction and chemical synthesis for erythritol synthesis are not feasible or sustainable due to lower yield and higher operating costs. In the present study, erythritol is produced through the submerged fermentation of cane molasses, a by-product of the cane sugar industry, in the presence of the osmophilic yeast Candida magnoliae. Erythrose reductase enzyme assay was used for quantifying erythritol yield. Plackett–Burman’s design screened the three most influential factors viz. molasses, yeast extract, and KH₂PO₄ out of 12 contributing factors. Further, the concentration of molasses (200–300 g/L), yeast extract (9–12 g/L), and KH₂PO₄ (2–5 g/L) were optimized using response surface methodology coupled with numerical optimization. The optimized erythritol yield (99.54 g·L⁻¹) was obtained when the media consisted of 273.96 g·L⁻¹ molasses, 10.25 g·L⁻¹ yeast extract, and 3.28 g·L⁻¹ KH₂PO₄ in the medium. After purification, the liquid chromatography–mass spectrometry (LC-MS) analysis of erythritol crystals from this optimized fermentation condition showed 94% purity. Glycerol was produced as the side product (5.4%) followed by a trace amount of sucrose and mannitol. The molecular masses of the erythritol were determined through mass spectrometry by comparing [M + Na] + ions. Analysis in electrospray (ES) positive mode gave (m/z) of 145.12 [M + 23]. This study has reported a higher erythritol yield from molasses and used osmotolerant yeast Candida magnoliae to assimilate the sucrose from molasses. Full article

(This article belongs to the Special Issue A Sustainable Approach in Food Science and Technology Aspects)

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11 pages, 839 KiB

Open AccessArticle

Value-Added White Beer: Influence of Red Grape Skin Extract on the Chemical Composition, Sensory and Antioxidant Properties

by Daniela Serea, Georgiana Horincar, Oana Emilia Constantin, Iuliana Aprodu, Nicoleta Stănciuc, Gabriela Elena Bahrim, Silvius Stanciu and Gabriela Rapeanu

Sustainability 2022, 14(15), 9040; https://doi.org/10.3390/su14159040 - 23 Jul 2022

Cited by 3 | Viewed by 1595

Abstract

This work aimed to improve the functionality of beer by increasing the level of antioxidant activity through the addition, up to acceptable sensory amounts, of red grape skin extract. A commercial hefeweizen beer was supplemented with different concentrations (1, 5, and 10 mg/mL) [...] Read more.

This work aimed to improve the functionality of beer by increasing the level of antioxidant activity through the addition, up to acceptable sensory amounts, of red grape skin extract. A commercial hefeweizen beer was supplemented with different concentrations (1, 5, and 10 mg/mL) of grape skin extract (GSE). The phytochemical characterization of GSE and supplemented beer samples was achieved in terms of the total phenolic content (TPC), total flavonoid content (TFC), and total monomeric anthocyanin content (TMA). Additionally, the antioxidant activity of the samples was assessed using a variety of radical scavenging tests. The addition of various concentrations of GSE significantly increased the TPC and TFC content of beer samples, from 3.167 to 4.477 mg GAE/mL and from 0.841 to 1.226 mg CE/mL, respectively. The TMA content of the GSE-supplemented white beer samples ranged from 0.005 to 0.027 mg C3G/ mL. Consequently, the antioxidant capacity of the beer samples increased with the level of GSE addition. The obtained results suggest the potential of using GSE as a functional ingredient for beer production. Full article

(This article belongs to the Special Issue A Sustainable Approach in Food Science and Technology Aspects)

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20 pages, 4112 KiB

Open AccessArticle

Rapid Assessment of Anthocyanins Content of Onion Waste through Visible-Near-Short-Wave and Mid-Infrared Spectroscopy Combined with Machine Learning Techniques

by Nikolaos Tziolas, Stella A. Ordoudi, Apostolos Tavlaridis, Konstantinos Karyotis, George Zalidis and Ioannis Mourtzinos

Sustainability 2021, 13(12), 6588; https://doi.org/10.3390/su13126588 - 09 Jun 2021

Cited by 2 | Viewed by 2989

Abstract

A sustainable process for valorization of onion waste would need to entail preliminary sorting out of exhausted or suboptimal material as part of decision-making. In the present study, an approach for monitoring red onion skin (OS) phenolic composition was investigated through Visible Near-Short-Wave [...] Read more.

A sustainable process for valorization of onion waste would need to entail preliminary sorting out of exhausted or suboptimal material as part of decision-making. In the present study, an approach for monitoring red onion skin (OS) phenolic composition was investigated through Visible Near-Short-Wave infrared (VNIR-SWIR) (350–2500 nm) and Fourier-Transform-Mid-Infrared (FT-MIR) (4000–600 cm⁻¹) spectral analyses and Machine-Learning (ML) methods. Our stepwise approach consisted of: (i) chemical analyses to obtain reference values for Total Phenolic Content (TPC) and Total Monomeric Anthocyanin Content (TAC); (ii) spectroscopic analysis and creation of OS spectral libraries; (iii) generation of calibration and validation datasets; (iv) spectral exploratory analysis and regression modeling via several ML algorithms; and (v) model performance evaluation. Among all, the k-nearest neighbors model from 1st derivative VNIR-SWIR spectra at 350–2500 nm resulted promising for the prediction of TAC (R² = 0.82, RMSE = 0.52 and RPIQ = 3.56). The 2nd derivative FT-MIR spectral fingerprint among 600–900 and 1500–1600 cm⁻¹ proved more informative about the inherent phenolic composition of OS. Overall, the diagnostic value and predictive accuracy of our spectral data support the perspective of employing non-destructive spectroscopic tools in real-time quality control of onion waste. Full article

(This article belongs to the Special Issue A Sustainable Approach in Food Science and Technology Aspects)

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12 pages, 4942 KiB

Open AccessArticle

Technoeconomic Analysis of the Recovery of Phenols from Olive Mill Wastewater through Membrane Filtration and Resin Adsorption/Desorption

by Dimitris P. Zagklis, Costas S. Papageorgiou and Christakis A. Paraskeva

Sustainability 2021, 13(4), 2376; https://doi.org/10.3390/su13042376 - 23 Feb 2021

Cited by 11 | Viewed by 2577

Abstract

Olive mill wastewater is an important agro-industrial waste with no established treatment method. The authors have developed a phenol separation method that could potentially cover the treatment cost of the waste. The purpose of this study was to identify any economic hotspots in [...] Read more.

Olive mill wastewater is an important agro-industrial waste with no established treatment method. The authors have developed a phenol separation method that could potentially cover the treatment cost of the waste. The purpose of this study was to identify any economic hotspots in the process, the operational cost and examine the margin of profit for such a process. The equipment cost was scaled for different treatment capacities and then used to estimate the fixed capital investment and the yearly operational cost. The highest purchased equipment cost was identified for the membrane filtration system, while the cost for resin replacement was identified as the highest operational cost. The lifespan of the resin used in the adsorption step was identified as an economic hot spot for the process, with the phenols separation cost ranging from 0.84 to 13.6 €/g of phenols for a resin lifespan of 5–100 adsorption/desorption cycles. The lifespan of the resin proved to be the single most important aspect that determines the phenols separation cost. The price range that was calculated for the product of the process is very promising because of the typical value of antioxidants and the low concentration of phenols that are needed for food supplements and cosmetics. Full article

(This article belongs to the Special Issue A Sustainable Approach in Food Science and Technology Aspects)

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Review

Jump to: Research

14 pages, 1209 KiB

Open AccessReview

Seafood Waste-Based Materials for Sustainable Food Packing: From Waste to Wealth

by Zezhong Zhao, Yajuan Li and Zhiyang Du

Sustainability 2022, 14(24), 16579; https://doi.org/10.3390/su142416579 - 10 Dec 2022

Cited by 6 | Viewed by 3369

Abstract

Sustainable development is a global goal that entails an interdisciplinary approach for tackling ongoing and future challenges regarding the environment, climate change, economic limitations, and resource efficiency. Against this background, valorizing available and high-potential waste to manufacture value-added products that facilitate recycling resources [...] Read more.

Sustainable development is a global goal that entails an interdisciplinary approach for tackling ongoing and future challenges regarding the environment, climate change, economic limitations, and resource efficiency. Against this background, valorizing available and high-potential waste to manufacture value-added products that facilitate recycling resources and energy meets the significant objectives of a circular economy. Renewable and biodegradable biopolymers from seafood waste are recognized as promising alternatives for developing sustainable food packaging materials, boosting resource efficiency, and diminishing environmental concerns. Based on the concepts of waste to wealth and circular economies, the present review summarizes the recent advances regarding the production and utilization of seafood waste, as well as current problems in food packaging and the market demand for natural biopolymer-based food packaging. The principal objective of this review is to analyze the utilization of seafood waste and by-products to manufacture biodegradable bio-based materials for food packaging materials that are environmentally and economically sustainable. The applications of edible films produced from fish gelatin and chitosan extracted from seafood waste for food packaging are also highlighted. The present study will provide researchers, food technologists, and academia with more robust knowledge to facilitate future food packaging research and the creation of a cyclical economy. Full article

(This article belongs to the Special Issue A Sustainable Approach in Food Science and Technology Aspects)

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23 pages, 3732 KiB

Open AccessReview

Valorization of SCG through Extraction of Phenolic Compounds and Synthesis of New Biosorbent

by Nikoletta Solomakou, Panagiota Tsafrakidou and Athanasia M. Goula

Sustainability 2022, 14(15), 9358; https://doi.org/10.3390/su14159358 - 30 Jul 2022

Cited by 6 | Viewed by 2111

Abstract

Coffee is considered to be one of the most renowned beverages and it is the second-most consumed product worldwide. Spent coffee grounds (SCGs) are the primary solid residue, which are generated during the coffee powder brewing in hot water or steam. The formation [...] Read more.

Coffee is considered to be one of the most renowned beverages and it is the second-most consumed product worldwide. Spent coffee grounds (SCGs) are the primary solid residue, which are generated during the coffee powder brewing in hot water or steam. The formation of huge amounts of these byproducts poses a severe threat to the environment, due to their organic nature and their high phenolic compounds concentration. Nevertheless, the latter are characterized as bioactive compounds with high antioxidant activity turning SCG into an economical raw matrix for the isolation of valuable components. Phenolic compounds that can be isolated from coffee byproducts can be potentially used as natural antioxidants in food, pharmaceutical, and cosmetics industries. Thus, the research community has focused its efforts on the optimization of phenolics extraction by the development of novel environmentally friendly techniques except for conventional maceration extraction using organic solvents. The objective of this review is to present an inclusive summary of the revalorization of SCGs and the potential uses of those solid residues through the recovery of phenolic compounds or the use of untreated or treated SCGs as biosorbents of valuable compounds from other food industry byproducts. Full article

(This article belongs to the Special Issue A Sustainable Approach in Food Science and Technology Aspects)

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