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12 pages, 1293 KiB

Open AccessArticle

Sugarcane Straw as a Source of Arabinoxylans: Optimization and Economic Viability of a Two-Step Alkaline Extraction

by Joana R. Costa, Maria J. Pereira, Sílvia S. Pedrosa, Beatriz Gullón, Nelson M. de Carvalho, Manuela E. Pintado and Ana Raquel Madureira

Foods 2023, 12(12), 2280; https://doi.org/10.3390/foods12122280 - 6 Jun 2023

Viewed by 1755

Abstract

Sugarcane processing produces a significant amount of byproducts in the form of straw and bagasse, which are rich in cellulose, hemicellulose, and lignin. This work aims to provide a valorization approach to sugarcane straw by optimizing a two-step alkaline extraction of arabinoxylans by [...] Read more.

Sugarcane processing produces a significant amount of byproducts in the form of straw and bagasse, which are rich in cellulose, hemicellulose, and lignin. This work aims to provide a valorization approach to sugarcane straw by optimizing a two-step alkaline extraction of arabinoxylans by a response surface methodology to evaluate a potential industrial-scale production. Sugarcane straws were delignified using an alkaline–sulfite pretreatment, followed by alkaline extraction and precipitation of arabinoxylan, a two-step process optimized using a response surface methodology. A KOH concentration of (2.93–17.1%) and temperature (18.8–61.2 °C) were chosen as independent variables, and the arabinoxylan yield (%) as a response variable. The model application shows that KOH concentration, temperature, and the interaction between both independent variables are significant in extracting arabinoxylans from straw. The best-performing condition was further characterized by FTIR, DSC, and chemical and molecular weight evaluation. The straws arabinoxylans presented high purities levels, ca. 69.93%, and an average molecular weight of 231 kDa. The overall estimated production cost of arabinoxylan from straw was 0.239 €/g arabinoxylan. This work demonstrates a two-step alkaline extraction of the arabinoxylans method, as well as their chemical characterization and economic viability analysis, that can be used as a model for industrial scale-up production. Full article

(This article belongs to the Special Issue Development of Ingredients for Food Industry through By-Products Valorization)

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19 pages, 13660 KiB

Open AccessArticle

Circular Economy and Sustainable Recovery of Taiwanese Tilapia (Oreochromis mossambicus) Byproduct—The Large-Scale Production of Umami-Rich Seasoning Material Application

by Chia-Hua Lin, Ying-Tang Huang, Jhih-Ying Ciou, Chiu-Min Cheng, Guan-Ting Wang, Chun-Mei You, Ping-Hsiu Huang and Chih-Yao Hou

Foods 2023, 12(9), 1921; https://doi.org/10.3390/foods12091921 - 8 May 2023

Cited by 6 | Viewed by 2806

Abstract

In this study, umami-rich seasoning powder was produced from the offcuts of Taiwanese tilapia (Oreochromis mossambicus) by cooking concentration and spray drying of granules while yielding an abundance of glutamic acid (0.23 mg/100 g), glycine (0.10 mg/100 g), aspartic acid (0.11 [...] Read more.

In this study, umami-rich seasoning powder was produced from the offcuts of Taiwanese tilapia (Oreochromis mossambicus) by cooking concentration and spray drying of granules while yielding an abundance of glutamic acid (0.23 mg/100 g), glycine (0.10 mg/100 g), aspartic acid (0.11 mg/100 g), lysine (0.10 mg/100 g), and 11 other aminic acids. It exhibited water content (3.81%), water activity (0.3), powder yields (68.83%), and a good water solubility index (99.89%), while the particle microstructure was a spherical powder. Additionally, it received the highest overall preference score (7.53) in the consumer-type sensory evaluation compared to commercially available seasonings. This study proves that offcuts may be part of the human diet after proper processing and can be widely used to flavor savory food. The producers involved could increase their economic returns while meeting the environmental challenges. The practical contribution could create incremental value for products to critical stakeholders at each point in the tilapia supply chain with an operational guide for transitioning from inefficient to innovative circular practices. Full article

(This article belongs to the Special Issue Development of Ingredients for Food Industry through By-Products Valorization)

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20 pages, 4488 KiB

Open AccessArticle

Molecular Characterization and Bioactivities of a Novel Polysaccharide from Phyllostachys pracecox Bamboo Shoot Residues

by Xubo Huang, Yalan Zhang, Na Xie, Junwen Cheng, Yanbin Wang, Shaofei Yuan, Qin Li, Rui Shi, Liang He and Min Chen

Foods 2023, 12(9), 1758; https://doi.org/10.3390/foods12091758 - 23 Apr 2023

Cited by 5 | Viewed by 2006

Abstract

Dietary carbohydrates are unexploited in the by-products of economically valuable Phyllostachys pracecox bamboo shoots. A residue-derived polysaccharide (PBSR1) was aqueously extracted from the processing waste of this bamboo shoot species. Its primary structure and advanced conformation were elucidated by a combined analysis of [...] Read more.

Dietary carbohydrates are unexploited in the by-products of economically valuable Phyllostachys pracecox bamboo shoots. A residue-derived polysaccharide (PBSR1) was aqueously extracted from the processing waste of this bamboo shoot species. Its primary structure and advanced conformation were elucidated by a combined analysis of spectroscopy, chromatography, 2D nuclear magnetic resonance, laser light scattering and atomic microscopy. The results indicated PBSR1 was a triple-helix galactan consisting of →6)-β-D-Galp and →3)-β-D-Galp in linear with an 863 KD molecular weight (M_w). The relationship between the radius of gyration (Rg) and intrinsic viscosity ([η]) on M_w were established as R_g = 1.95 × 10⁻²M_w^0.52±0.03 (nm) and [η] = 9.04 × 10⁻¹M_w^0.56±0.02 (mL/g) for PBSR1 in saline solution at 25 °C, which indicated it adopted a triple-helix chain shape with a height of 1.60 ± 0.12 nm supported by a red shift of λ_max in Congo red analysis. The thermodynamic test (TG) displayed that it had excellent thermal stability for the food industry. Further, those unique structure features furnish PBSR1 on antioxidation with EC₅₀ of 0.65 mg/mL on DPPH· and an ORAC value of 329.46 ± 12.1 μmol TE/g. It also possessed pronounced immunostimulation by up-regulating pro-inflammatory signals including NO, IL-6, TNF-α and IL-1β in murine cells. Our studies provided substantial data for the high-valued application of residues and a better understanding of the structure–function relationship of polysaccharide. Full article

(This article belongs to the Special Issue Development of Ingredients for Food Industry through By-Products Valorization)

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21 pages, 2787 KiB

Open AccessArticle

Sugarcane Straw Polyphenols as Potential Food and Nutraceutical Ingredient

by Ana L. S. Oliveira, Maria João Carvalho, Diana Luazi Oliveira, Eduardo Costa, Manuela Pintado and Ana Raquel Madureira

Foods 2022, 11(24), 4025; https://doi.org/10.3390/foods11244025 - 13 Dec 2022

Cited by 15 | Viewed by 3174

Abstract

The sugarcane processing industry generates a large amount of straw, which has a negative environmental impact, and high costs are associated with their elimination, wasting their potential bioactive value attributed to their richness in polyphenols. In this study, an ethanolic extract produced from [...] Read more.

The sugarcane processing industry generates a large amount of straw, which has a negative environmental impact, and high costs are associated with their elimination, wasting their potential bioactive value attributed to their richness in polyphenols. In this study, an ethanolic extract produced from sugarcane straw was screened for its phenolic compounds content, and the potential use of this extract in the development of a food ingredient was further evaluated. Fifty different secondary metabolites belonging to the hydroxybenzoic acids, hydroxycinnamic acids, and flavonoids were identified by liquid chromatography–electrospray ionization–ultrahigh-resolution—quadrupole time of flight–mass spectrometry (LC-ESI-UHR-QqTOF-MS). The predominant phenolic compounds found were 4-hydroxybenzaldehyde, chlorogenic acid, and 5-O-feruloylquinic acid. The obtained extracts showed strong potential as food preservatives by exhibiting (a) antioxidant activity using both 2.2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt radical cation (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods; and (b) antimicrobial capacity, with a minimum inhibitory concentration of 50 mg/mL for Staphylococcus aureus, 74% inhibition for Bacillus cereus, and 44% for Salmonella enterica; and (c) the capacity to inhibit a food browning enzyme, tyrosinase (28–73% for 1–8 mg/ mL). Moreover, the extracts showed antidiabetic potential by inhibiting the enzymes α-glucosidase (15–38% for 1.25–5.00 mg/mL) and dipeptidyl peptidase-IV (DPP-IV) (62–114% for 0.31–5.00 mg/mL). The extract (0.625 mg/mL) also exhibited the capacity to reduce proinflammatory mediators (i.e., interleukins 6 and 8, and tumor necrosis factor alpha) when Caco-2 cells were stimulated with interleukin 1 beta. Thus, sugarcane straw extract, which is rich in phenolic compounds, showed high potential to be used in the development of food-preservative ingredients owing to its antioxidant and antimicrobial potential, and to be explored as a food supplement in diabetes prevention and as coadjuvant to reduce intestinal inflammation by reducing proinflammatory mediators. Full article

(This article belongs to the Special Issue Development of Ingredients for Food Industry through By-Products Valorization)

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12 pages, 985 KiB

Open AccessArticle

Spent Yeast Valorization for Food Applications: Effect of Different Extraction Methodologies

by Ana Sofia Oliveira, Joana Odila Pereira, Carlos Ferreira, Margarida Faustino, Joana Durão, Ana Margarida Pereira, Carla Maria Oliveira, Manuela E. Pintado and Ana P. Carvalho

Foods 2022, 11(24), 4002; https://doi.org/10.3390/foods11244002 - 10 Dec 2022

Cited by 9 | Viewed by 3173

Abstract

Over the years, synthetic biology has been growing with the use of engineered yeast strains for the production of sustainable ingredients to meet global healthcare, agriculture, manufacturing and environmental challenges. However, as seen from the brewing industry perspective, these processes generate a substantial [...] Read more.

Over the years, synthetic biology has been growing with the use of engineered yeast strains for the production of sustainable ingredients to meet global healthcare, agriculture, manufacturing and environmental challenges. However, as seen from the brewing industry perspective, these processes generate a substantial amount of spent yeast that contains high nutritional value related to its high protein content, showing its potential to be used as an alternative protein source. Taking into account the rising demand for protein because of the growth in the global population, the present study aims to produce peptide-rich extracts by different potentially scalable and sustainable methodologies in a circular economy approach for the food and nutraceutical industries. The results demonstrated that extraction from genetically modified strains allowed the production of extracts with an excellent nutritional profile and low molecular weight peptides. Furthermore, autolysis was shown to be a potential sustainable approach for this production, though other green metrics need to be explored in order to establish this process at an industrial level. Full article

(This article belongs to the Special Issue Development of Ingredients for Food Industry through By-Products Valorization)

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20 pages, 3819 KiB

Open AccessArticle

Comparative Analysis of Mannans Extraction Processes from Spent Yeast Saccharomyces cerevisiae

by Margarida Faustino, Joana Durão, Carla F. Pereira, Ana Sofia Oliveira, Joana Odila Pereira, Ana M. Pereira, Carlos Ferreira, Manuela E. Pintado and Ana P. Carvalho

Foods 2022, 11(23), 3753; https://doi.org/10.3390/foods11233753 - 22 Nov 2022

Cited by 17 | Viewed by 3489

Abstract

Mannans are outstanding polysaccharides that have gained exponential interest over the years. These polysaccharides may be extracted from the cell wall of Saccharomyces cerevisiae, and recovered from the brewing or synthetic biology industries, among others. In this work, several extraction processes—physical, chemical [...] Read more.

Mannans are outstanding polysaccharides that have gained exponential interest over the years. These polysaccharides may be extracted from the cell wall of Saccharomyces cerevisiae, and recovered from the brewing or synthetic biology industries, among others. In this work, several extraction processes—physical, chemical and enzymatic—were studied, all aiming to obtain mannans from spent yeast S. cerevisiae. Their performance was evaluated in terms of yield, mannose content and cost. The resultant extracts were characterized in terms of their structure (FT-IR, PXRD and SEM), physicochemical properties (color, molecular weight distribution, sugars, protein, ash and water content) and thermal stability (DSC). The biological properties were assessed through the screening of prebiotic activity in Lactobacillus plantarum and Bifidobacterium animalis. The highest yield (58.82%) was achieved by using an alkaline thermal process, though the correspondent mannose content was low. The extract obtained by autolysis followed by a hydrothermal step resulted in the highest mannose content (59.19%). On the other hand, the extract obtained through the enzymatic hydrolysis displayed the highest prebiotic activity. This comparative study is expected to lay the scientific foundation for the obtention of well-characterized mannans from yeast, which will pave the way for their application in various fields. Full article

(This article belongs to the Special Issue Development of Ingredients for Food Industry through By-Products Valorization)

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24 pages, 4165 KiB

Open AccessArticle

Exploring the Potential of Grape Pomace Extract to Inhibit Thermo-Oxidative Degradation of Sunflower Oil: From Routine Tests to ATR-FTIR Spectroscopy

by Mariana-Atena Poiana, Diana Moigradean, Delia-Gabriela Dumbrava, Isidora Radulov, Diana Nicoleta Raba and Adrian Rivis

Foods 2022, 11(22), 3674; https://doi.org/10.3390/foods11223674 - 16 Nov 2022

Cited by 4 | Viewed by 2041

Abstract

Exploring new sources of natural antioxidants is of great interest to edible oil producers, in line with the toxicological problems generated by the use of synthetic antioxidants. This study assesses the potential of lyophilized Pinot Noir grape pomace extract (GPE) to enhance the [...] Read more.

Exploring new sources of natural antioxidants is of great interest to edible oil producers, in line with the toxicological problems generated by the use of synthetic antioxidants. This study assesses the potential of lyophilized Pinot Noir grape pomace extract (GPE) to enhance the sunflower oil stability against thermo-oxidative damage compared to BHT during a prolonged exposure to convective heat at 185 °C. Oil thermo-oxidation was monitored based on specific indices such as peroxide value (PV), para-anisidine value (p-AV), inhibition of oil oxidation (IO), total oxidation (TOTOX) value, conjugated dienes and trienes (CDs, CTs), but also by attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR), where absorbance ratios A 3009 cm⁻¹/A 2922 cm⁻¹ (RI), A 3009 cm⁻¹/A 2853 cm⁻¹ (RII), A 3009 cm⁻¹/A 1744 cm⁻¹ (RIII) and RIV = A 1744 cm⁻¹/A 2922 cm⁻¹ (RIV) were investigated. GPE showed a significant inhibitory effect on oil thermo-oxidation and this response was concentration-dependent. Substantial decreases in the investigated indices, compared to the control without added antioxidants, were obtained after 4 h and 8 h of heat exposure of the 800 ppm GPE sample: PV (47%; 42%), p-AV (38%; 33%), IO (54%; 46%), TOTOX (41%; 37%), CDs (46%; 39%), CTs (44%; 29%). Oil exposure to heat resulted in changes in RI–RIV attributed to the reduction in the degree of unsaturation, in response to primary and secondary lipid oxidation. FTIR spectroscopy can be used to differentiate untreated and heat-treated oils based on the absorbance ratios. An inhibitory effect close to that of BHT was achieved by 500 ppm GPE, while a dose of 800 ppm provided greater protection against thermo-oxidation. Our results promote GPE as a natural additive to limit the thermo-oxidative damage of plant oils. Full article

(This article belongs to the Special Issue Development of Ingredients for Food Industry through By-Products Valorization)

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23 pages, 2301 KiB

Open AccessArticle

Production of Protein Concentrates from Macauba (Acrocomia aculeata and Acrocomia totai) Kernels by Sieve Fractionation

by Sérgio Henrique Toledo e Silva, Lidiane Bataglia Silva, Peter Eisner and Stephanie Bader-Mittermaier

Foods 2022, 11(22), 3608; https://doi.org/10.3390/foods11223608 - 12 Nov 2022

Cited by 2 | Viewed by 2265

Abstract

Macauba palm fruits (Acrocomia aculeata and Acrocomia totai) are emerging as sources of high-quality oils from their pulp and kernels. The protein-rich macauba kernel meal (MKM) left after oil extraction remains undervalued, mainly due to the lack of suitable deoiling parameters [...] Read more.

Macauba palm fruits (Acrocomia aculeata and Acrocomia totai) are emerging as sources of high-quality oils from their pulp and kernels. The protein-rich macauba kernel meal (MKM) left after oil extraction remains undervalued, mainly due to the lack of suitable deoiling parameters and integrated protein recovery methods. Therefore, the present study aimed to produce protein concentrates from MKM using sieve fractionation. The deoiling parameters, comprising pressing, milling, and solvent extraction, were improved in terms of MKM functionality. The combination of hydraulic pressing, milling to 1 mm, and the hexane extraction of A. aculeata kernels resulted in MKM with the highest protein solubility (77.1%), emulsifying activity index (181 m²/g protein), and emulsion stability (149 min). After sieve fractionation (cut size of 62 µm), this meal yielded a protein concentrate with a protein content of 65.6%, representing a 74.1% protein enrichment compared to the initial MKM. This protein concentrate showed a reduced gelling concentration from 8 to 6%, and an increased emulsion stability from 149 to 345 min, in comparison to the MKM before sieving. Therefore, sieve fractionation after improved deoiling allows for the simple, cheap, and environmentally friendly recovery of MKM proteins, highlighting the potential of macauba kernels as a new source of protein. Full article

(This article belongs to the Special Issue Development of Ingredients for Food Industry through By-Products Valorization)

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14 pages, 1822 KiB

Open AccessArticle

Valorisation of Bovine Sweet Whey and Sunflower Press Cake Blend through Controlled Fermentation as Platform for Innovative Food Materials

by Nicola Mangieri, Davide Ambrosini, Stefano Baroffio, Ileana Vigentini, Roberto Foschino and Ivano De Noni

Foods 2022, 11(10), 1417; https://doi.org/10.3390/foods11101417 - 13 May 2022

Cited by 7 | Viewed by 2569

Abstract

The current environmental challenge is pushing food systems towards more sustainable models of production that require reorganizing of processes by re-using side products still containing nutrients. This work aimed at valorising a mix of bovine sweet whey and sunflower press cake, through targeted [...] Read more.

The current environmental challenge is pushing food systems towards more sustainable models of production that require reorganizing of processes by re-using side products still containing nutrients. This work aimed at valorising a mix of bovine sweet whey and sunflower press cake, through targeted fermentation. After preliminary screening based on growth rate, final pH, lactose/galactose assimilation, phytase activity, six Lactic Acid Bacteria strains (Lacticaseibacillus casei, L. paracasei (2), Lactococcus lactis, Lentilactobacillus parakefiri and Leuconostoc pseudomesenteroides) and three yeasts (Kluyveromyces lactis, K. marxianus and Torulaspora delbrueckii) were co-cultivated in pairs in microcosms (1-part ground press cake: 4-parts whey). All tested microorganisms were able to grow and acidify the blend: the LAB counts increased during the incubation (26 °C for 48 h) of +2.80 log CFU/g, whereas yeasts counts were of +1.98 log CFU/g, with significant differences among the different associations (p < 0.01). Mould counts were always <3 log CFU/g. Interestingly, the bacterial contaminants count significantly varied in samples with different pairs of strains (p < 0.001). Acidification level, acetic acid and ethanol contents were the limiting factors affecting the growth of spoilage micro-organisms. Best performances were attained in microcosms inoculated with L. lactis or L. paracasei and K. lactis or K. marxianus. Full article

(This article belongs to the Special Issue Development of Ingredients for Food Industry through By-Products Valorization)

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20 pages, 1685 KiB

Open AccessArticle

Feasibility of Extruded Brewer’s Spent Grain as a Food Ingredient for a Healthy, Safe, and Sustainable Human Diet

by María Belén Gutiérrez-Barrutia, María Dolores del Castillo, Patricia Arcia and Sonia Cozzano

Foods 2022, 11(10), 1403; https://doi.org/10.3390/foods11101403 - 12 May 2022

Cited by 10 | Viewed by 3431

Abstract

This study aimed to determine the effect of the extrusion process on the nutritional and bioactive profiles of brewer’s spent grain (BSG), contributing to nutrition security by applying a circular economy concept. Response surface methodology was used to optimize the effect extrusion parameters [...] Read more.

This study aimed to determine the effect of the extrusion process on the nutritional and bioactive profiles of brewer’s spent grain (BSG), contributing to nutrition security by applying a circular economy concept. Response surface methodology was used to optimize the effect extrusion parameters (moisture content, screw speed, and barrel temperature ) had on BSG’s soluble dietary fiber, free glucose, and overall antioxidant capacity. Proximate composition analyses, amino acid profile, extractable polyphenolic content, and antioxidant capacity of BSG and brewer’s spent grain extruded under optimal conditions (BSGE) were carried out. Food safety was analyzed by their microbiological quality, gluten, and acrylamide content. Optimal extrusion conditions were 15.8% of moisture content, 164.3 revolutions per min and 122.5 °C. BSGE presented 61% more soluble dietary fiber than BSG, lower digestible starch, 0.546% of free glucose, and protein quality parameters mostly like those reported for egg, soy, and milk. Despite this, BSG’s overall antioxidant capacity was not improved after thermomechanical processing; BSGE had significantly higher extractable polyphenolic content in its alkali extracts, which were determined qualitatively by high-performance liquid chromatography quadrupole time-of-flight assay in its hydro-alcoholic acid extracts. Furthermore, although it is not gluten free, BSGE is a safe food ingredient with acceptable microbiological quality and no acrylamide. Full article

(This article belongs to the Special Issue Development of Ingredients for Food Industry through By-Products Valorization)

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11 pages, 1370 KiB

Open AccessArticle

Particle Size Effect of Integral Carob Flour on Bioaccessibility of Bioactive Compounds during Simulated Gastrointestinal Digestion

by Ana M. Vilas-Boas, María E. Brassesco, Andreia C. Quintino, Margarida C. Vieira, Teresa R. S. Brandão, Cristina L. M. Silva, Miguel Azevedo and Manuela Pintado

Foods 2022, 11(9), 1272; https://doi.org/10.3390/foods11091272 - 27 Apr 2022

Cited by 6 | Viewed by 2849

Abstract

Carob fruit is native to the Mediterranean region and produced mainly in Portugal, Italy, Morocco and Turkey. The production of the carob fruit in Portugal is highly extensive and sustainable. Currently, carob flour (CF) production is mainly achieved after pulp separation, despite it [...] Read more.

Carob fruit is native to the Mediterranean region and produced mainly in Portugal, Italy, Morocco and Turkey. The production of the carob fruit in Portugal is highly extensive and sustainable. Currently, carob flour (CF) production is mainly achieved after pulp separation, despite it having been demonstrated that the seeds improve the extraction efficiency of bioactive compounds such as polyphenols, promoting human health. This study aimed to produce an integral CF through an innovative process and assess its physicochemical and bioactive properties at different particle sizes throughout simulated gastrointestinal tract (GIT) digestion. The sugar content profile obtained throughout GIT digestion indicated that sucrose, the sugar present at the highest concentration in undigested CF, was digested and broken down into simple sugars, namely glucose and fructose. The total phenolic content (TPC) and antioxidant activity obtained for the ≤100 µm fraction were in accordance and gastric digestion promoted an increase in the TPC value compared to the undigested sample. The >100 µm fractions displayed a distinct profile from the ≤100 µm fraction. This study showed that the particle size affects the sugar, antioxidant and total phenolic content of CFs and also their gastrointestinal tract digestion. The ≤100 µm fraction demonstrated the most suitable profile as a functional food ingredient. Full article

(This article belongs to the Special Issue Development of Ingredients for Food Industry through By-Products Valorization)

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Review

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21 pages, 2429 KiB

Open AccessReview

Strategies to Assess the Impact of Sustainable Functional Food Ingredients on Gut Microbiota

by Nelson Mota de Carvalho, Diana Luazi Oliveira, Célia Maria Costa, Manuela Estevez Pintado and Ana Raquel Madureira

Foods 2023, 12(11), 2209; https://doi.org/10.3390/foods12112209 - 31 May 2023

Cited by 3 | Viewed by 4561

Abstract

Nowadays, it is evident that food ingredients have different roles and distinct health benefits to the consumer. Over the past years, the interest in functional foods, especially those targeting gut health, has grown significantly. The use of industrial byproducts as a source of [...] Read more.

Nowadays, it is evident that food ingredients have different roles and distinct health benefits to the consumer. Over the past years, the interest in functional foods, especially those targeting gut health, has grown significantly. The use of industrial byproducts as a source of new functional and sustainable ingredients as a response to such demands has raised interest. However, the properties of these ingredients can be affected once incorporated into different food matrices. Therefore, when searching for the least costly and most suitable, beneficial, and sustainable formulations, it is necessary to understand how such ingredients perform when supplemented in different food matrices and how they impact the host’s health. As proposed in this manuscript, the ingredients’ properties can be first evaluated using in vitro gastrointestinal tract (GIT) simulation models prior to validation through human clinical trials. In vitro models are powerful tools that mimic the physicochemical and physiological conditions of the GIT, enabling prediction of the potentials of functional ingredients per se and when incorporated into a food matrix. Understanding how newly developed ingredients from undervalued agro-industrial sources behave as supplements supports the development of new and more sustainable functional foods while scientifically backing up health-benefits claims. Full article

(This article belongs to the Special Issue Development of Ingredients for Food Industry through By-Products Valorization)

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28 pages, 635 KiB

Open AccessReview

Innovative Processing Technologies to Develop a New Segment of Functional Citrus-Based Beverages: Current and Future Trends

by Ana A. Vilas-Boas, Daniela Magalhães, Débora A. Campos, Sebastiano Porretta, Giovanna Dellapina, Giovanna Poli, Yildiray Istanbullu, Sema Demir, Ángel Martínez San Martín, Presentación García-Gómez, Reda S. Mohammed, Faten M. Ibrahim, El Sayed El Habbasha and Manuela Pintado

Foods 2022, 11(23), 3859; https://doi.org/10.3390/foods11233859 - 29 Nov 2022

Cited by 15 | Viewed by 7270

Abstract

The food industries are interested in developing functional products due to their popularity within nutritional and healthy circles. Functional fruit-based beverages represent one of the fast-growing markets due to the high concentrations of bioactive compounds (BCs), which can be health promoters. Hence, functional [...] Read more.

The food industries are interested in developing functional products due to their popularity within nutritional and healthy circles. Functional fruit-based beverages represent one of the fast-growing markets due to the high concentrations of bioactive compounds (BCs), which can be health promoters. Hence, functional beverages based on citrus fruits are a potential way to take advantage of their nutritional and bioactive properties that could attract the interest of consumers. In order to ensure microbial and quality stability, the beverages are subjected to preservation treatment; however, the application of high temperatures leads to the loss of thermolabile BCs. Nowadays, innovative processing technologies (IPT) such as pulsed electric field (PEF), high-pressure processing (HPP), ultrasound processing (US), ohmic heating (OH), and microwave (MW) are a promising alternative due to their efficiency and low impact on juice BCs. The available literature concerning the effects of these technologies in functional fruit-based beverages is scarce; thus, this review gathers the most relevant information about the main positive and negative aspects of the IPT in functional properties, safety, and consumer acceptance of functional citrus-based beverages, as well as the use of citrus by-products to promote the circular economy in citrus processing. Full article

(This article belongs to the Special Issue Development of Ingredients for Food Industry through By-Products Valorization)

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15 pages, 321 KiB

Open AccessReview

Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour

by Jaqueline Menti Boff, Virgílio José Strasburg, Gabriel Tonin Ferrari, Helena de Oliveira Schmidt, Vitor Manfroi and Viviani Ruffo de Oliveira

Foods 2022, 11(23), 3812; https://doi.org/10.3390/foods11233812 - 26 Nov 2022

Cited by 20 | Viewed by 3356

Abstract

Grapes are one of the most cultivated fruits in the world. Concomitantly, a large amount of waste is generated from this product. Grape pomace (GP) flour can be used as an increment for making new food products. GP is rich in fibers and [...] Read more.

Grapes are one of the most cultivated fruits in the world. Concomitantly, a large amount of waste is generated from this product. Grape pomace (GP) flour can be used as an increment for making new food products. GP is rich in fibers and phenolic compounds, and in addition could be used to reduce agro-industrial residues. Thus, the objective of this study was to evaluate the influence of the addition of different percentages of grape pomace (GP) on the chemical, technological, and sensory characteristics in pasta and bakery products. An integrative review was conducted. The selection of papers was carried out by searching studies in databases. An improvement in chemical quality with the addition of GP was observed, such as fiber, anthocyanin, and micronutrient content. Biscuits, cookies, cakes, breads, and pasta did not show any impairment in terms of acceptability. However, biscuits and cookies had the best global acceptance. The degree of acceptance still seems to be low for the use of GP to be included in high quantities in successful products. Samples with a maximum of 10% addition of GP flour seem to be accepted. On the other hand, the higher the percentage of GP flour, the healthier benefits they seem to promote. Full article

(This article belongs to the Special Issue Development of Ingredients for Food Industry through By-Products Valorization)

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