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3 pages, 189 KiB

Open AccessEditorial

The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization

by Michela Verni and Federico Casanova

Foods 2022, 11(24), 4092; https://doi.org/10.3390/foods11244092 - 17 Dec 2022

Cited by 3 | Viewed by 1980

Abstract

Achieving sustainability in the agro-food sector can only be possible with the valorization of food industry waste and side streams, products with an extremely high intrinsic value but often discarded because they are unfit for further processing that meets consumer expectations [...] Full article

(This article belongs to the Special Issue The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization)

Research

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16 pages, 1760 KiB

Open AccessArticle

Lignocellulosic Biomasses from Agricultural Wastes Improved the Quality and Physicochemical Properties of Frying Oils

by Eman Ahmed, Ashraf Zeitoun, Gamal Hamad, Mohamed A. M. Zeitoun, Ahmed Taha, Sameh A. Korma and Tuba Esatbeyoglu

Foods 2022, 11(19), 3149; https://doi.org/10.3390/foods11193149 - 10 Oct 2022

Cited by 12 | Viewed by 2845

Abstract

In this work, the effects of using natural lignocellulosic-based adsorbents from sugarcane bagasse (SC), cornstalk piths (CP), and corn cob (CC) on the physicochemical properties and quality of fried oils were studied. The properties of lignocellulosic biomasses were examined using X-ray diffraction (XRD), [...] Read more.

In this work, the effects of using natural lignocellulosic-based adsorbents from sugarcane bagasse (SC), cornstalk piths (CP), and corn cob (CC) on the physicochemical properties and quality of fried oils were studied. The properties of lignocellulosic biomasses were examined using X-ray diffraction (XRD), scanning electron microscope (SEM), and Fourier transform infrared spectroscopy (FTIR). Moreover, the changes in the physicochemical properties of fresh, fried oils (for 4, 8, 12, 16 and 20 h) and adsorbents-treated oils were examined. The XRD results revealed that SC and CP biomasses have more amorphous regions than CC biomass, which had the highest crystallinity percentage. The results also showed that lignocellulosic biomasses enhanced the quality of the used oils. SC was the most effective biomass to enhance the properties of the used sunflower oil. For instance, the acid value of oil samples fried for 20 h reduced from 0.63 ± 0.02 to 0.51 ± 0.02 mg KOH/g oil after SC biomass treatment. For the peroxide value, the SC biomass treatment reduced it from 9.45 ± 0.56 (fried oil for 20 h) to 6.91 ± 0.12 meq O₂/kg. Similarly, SC biomass adsorbent reduced the p-Anisidine Value (p-AV) of the used oil (20 h) from 98.45 ± 6.31 to 77.92 ± 3.65. Moreover, SC adsorbents slightly improved the lightness of the used oils (20 h). In conclusion, natural lignocellulosic biomasses, particularly SC, could be utilized as natural adsorbents to improve the oil quality. The results obtained from this study could help in developing sustainable methods to regenerate used oils using natural and cheap adsorbents. Full article

(This article belongs to the Special Issue The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization)

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18 pages, 2843 KiB

Open AccessArticle

Valorization of Fish Processing By-Products: Microstructural, Rheological, Functional, and Properties of Silver Carp Skin Type I Collagen

by Yongxin Guan, Jianlin He, Junde Chen, Yushuang Li, Xingkun Zhang, Yan Zheng and Linyan Jia

Foods 2022, 11(19), 2985; https://doi.org/10.3390/foods11192985 - 24 Sep 2022

Cited by 8 | Viewed by 2366

Abstract

The objective of this study was to develop aquatic collagen production from fish processing by-product skin as a possible alternative to terrestrial sources. Silver carp skin collagen (SCSC) was isolated and identified as type I collagen, and LC-MS/MS analysis confirmed the SCSC as [...] Read more.

The objective of this study was to develop aquatic collagen production from fish processing by-product skin as a possible alternative to terrestrial sources. Silver carp skin collagen (SCSC) was isolated and identified as type I collagen, and LC-MS/MS analysis confirmed the SCSC as Hypophthalmichthys molitrix type I collagen, where the yield of SCSC was 40.35 ± 0.63% (dry basis weight). The thermal denaturation temperature (T_d) value of SCSC was 30.37 °C, which was superior to the collagen of deep-sea fish and freshwater fish. Notably, SCSC had higher thermal stability than human placental collagen, and the rheological experiments showed that the SCSC was a shear-thinning pseudoplastic fluid. Moreover, SCSC was functionally superior to some other collagens from terrestrial sources, such as sheep, chicken cartilage, and pig skin collagen. Additionally, SCSC could provide a suitable environment for MC3T3-E1 cell growth and maintain normal cellular morphology. These results indicated that SCSC could be used for further applications in food, cosmetics, and biomedical fields. Full article

(This article belongs to the Special Issue The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization)

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19 pages, 2487 KiB

Open AccessArticle

Encapsulation of Rich-Carotenoids Extract from Guaraná (Paullinia cupana) Byproduct by a Combination of Spray Drying and Spray Chilling

by Lorena Silva Pinho, Priscilla Magalhães de Lima, Samuel Henrique Gomes de Sá, Da Chen, Osvaldo H. Campanella, Christianne Elisabete da Costa Rodrigues and Carmen Sílvia Favaro-Trindade

Foods 2022, 11(17), 2557; https://doi.org/10.3390/foods11172557 - 24 Aug 2022

Cited by 14 | Viewed by 2589

Abstract

Guaraná byproducts are rich in carotenoids, featuring strong antioxidant capacity and health-promoting benefits. However, these compounds are highly susceptible to oxidation and isomerization, which limits their applications in foods. This research aimed to encapsulate the carotenoid-rich extract from reddish guaraná peels by spray [...] Read more.

Guaraná byproducts are rich in carotenoids, featuring strong antioxidant capacity and health-promoting benefits. However, these compounds are highly susceptible to oxidation and isomerization, which limits their applications in foods. This research aimed to encapsulate the carotenoid-rich extract from reddish guaraná peels by spray drying (SD), chilling (SC), and their combination (SDC) using gum arabic and vegetable fat as carriers. The carotenoid-rich extract was analyzed as a control, and the formulations were prepared with the following core–carrier ratios: SD20 (20:80), SD25 (25:75), SD33 (33:67), SC20 (20:80), SC30 (30:70), SC40 (40:60), SDC10 (10:90), and SDC20 (20:80). The physicochemical properties of the formed microparticles were characterized, and their storage stability was evaluated over 90 days. Water activity of microparticles formed during the SD process increased during storage, whereas those formed by SC and SDC processes showed no changes in water activity. The formed microparticles exhibited color variation and size increase over time. Carotenoid degradation of the microparticles was described by zero-order kinetics for most treatments. Considering the higher carotenoid content and its stability, the optimum formulation for each process was selected to further analysis. Scanning electron micrographs revealed the spherical shape and absence of cracks on the microparticle surface, as well as size heterogeneity. SD increased the stability to oxidation of the carotenoid-rich extract by at least 52-fold, SC by threefold, and SDC by 545-fold. Analysis of the thermophysical properties suggested that the carrier and the process of encapsulation influence the powder’s thermal resistance. Water sorption data of the SDC microparticles depended on the blend of the carrier agents used in the process. Carotenoid encapsulation via an innovative combination of spray drying and spray chilling processes offers technological benefits, which could be applied as a promising alternative to protect valuable bioactive compounds. Full article

(This article belongs to the Special Issue The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization)

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16 pages, 2696 KiB

Open AccessArticle

Temperature and pH Stability of Anthraquinones from Native Aloe vera Gel, Spray-Dried and Freeze-Dried Aloe vera Powders during Storage

by Uzma Sadiq, Harsharn Gill and Jayani Chandrapala

Foods 2022, 11(11), 1613; https://doi.org/10.3390/foods11111613 - 30 May 2022

Cited by 16 | Viewed by 4297

Abstract

The present study explored the stability of extracted anthraquinones (aloin, aloe-emodin and rhein) from whole-leaf Aloe vera gel (WLAG), its freeze-dried powder (FDP) and spray-dried powder (SDP) under varying pH and temperature conditions during storage. Each anthraquinone behaved differently under different processing parameters. [...] Read more.

The present study explored the stability of extracted anthraquinones (aloin, aloe-emodin and rhein) from whole-leaf Aloe vera gel (WLAG), its freeze-dried powder (FDP) and spray-dried powder (SDP) under varying pH and temperature conditions during storage. Each anthraquinone behaved differently under different processing parameters. The amount of anthraquinones present in the gel was higher than in FDP and SDP. The aloin contents decreased by more than 50% at 50 °C and 70 °C, while at 25 °C and 4 °C, the decrease was moderate. A substantial reduction in aloin concentration was noticed at pH 6.7, whereas it remained unaffected at pH 3.5. The temperature and pH had no significant effect on the stability of aloe-emodin. Interestingly, a small quantity of rhein was detected during storage due to the oxidative degradation of aloin into aloe-emodin and rhein. These findings can provide significant insight into retaining anthraquinones during processing while developing functional foods and nutraceuticals to obtain maximum health benefits. Full article

(This article belongs to the Special Issue The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization)

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15 pages, 2011 KiB

Open AccessArticle

Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions

by Isabelle Carolina Oliveira, Iuri Emmanuel de Paula Ferreira, Federico Casanova, Angelo Luiz Fazani Cavallieri, Luis Gustavo Lima Nascimento, Antônio Fernandes de Carvalho and Naaman Francisco Nogueira Silva

Foods 2022, 11(10), 1383; https://doi.org/10.3390/foods11101383 - 11 May 2022

Cited by 14 | Viewed by 2953

Abstract

The present study aims to describe colloidal and acid gelling properties of mixed suspensions of pea and milk proteins. Mixed protein suspensions were prepared by adding pea protein isolate to rehydrated skimmed milk (3% w/w protein) to generate four mixed samples [...] Read more.

The present study aims to describe colloidal and acid gelling properties of mixed suspensions of pea and milk proteins. Mixed protein suspensions were prepared by adding pea protein isolate to rehydrated skimmed milk (3% w/w protein) to generate four mixed samples at 5, 7, 9, and 11% w/w total protein. Skimmed milk powder was also used to prepare four pure milk samples at the same protein concentrations. The samples were analyzed in regard to their pH, viscosity, color, percentage of sedimentable material, heat and ethanol stabilities, and acid gelling properties. Mixed suspensions were darker and presented higher pH, viscosity, and percentage of sedimentable material than milk samples. Heat and ethanol stabilities were similar for both systems and were reduced as a function of total protein concentration. Small oscillation rheology and induced syneresis data showed that the presence of pea proteins accelerated acid gel formation but weakened the final structure of the gels. In this context, the results found in the present work contributed to a better understanding of mixed dairy/plant protein functionalities and the development of new food products. Full article

(This article belongs to the Special Issue The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization)

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14 pages, 3841 KiB

Open AccessArticle

Preparation and Characterization of Solid Acid Catalysts for the Conversion of Sesamin into Asarinin in Sesame Oil

by Qiong Yu, Xue-De Wang, Hua-Min Liu and Yu-Xiang Ma

Foods 2022, 11(9), 1225; https://doi.org/10.3390/foods11091225 - 24 Apr 2022

Cited by 6 | Viewed by 2290

Abstract

Asarinin, an isomer of sesamin, has attracted attention because it has stronger biological properties than sesamin. The research on the conversion of sesamin into asarinin is limited. In this study, solid acid catalysts were screened and applied to promote the conversion of sesamin [...] Read more.

Asarinin, an isomer of sesamin, has attracted attention because it has stronger biological properties than sesamin. The research on the conversion of sesamin into asarinin is limited. In this study, solid acid catalysts were screened and applied to promote the conversion of sesamin into asarinin in sesame oil. The results showed that citric acid loaded on zeolite beta (CTAH) was the optimal catalyst for asarinin production among the prepared catalysts. Characterization showed that CTAH had the greatest pore volume, largest surface area and strongest acid content. Response surface methodology (RSM) was applied to optimize the reaction conditions for asarinin yield using CTAH. The optimal reaction conditions were as follows: temperature, 85 °C; time, 2.7 h; catalyst amount, 1.6%. The predicted and experimental values of asarinin yield were 50.79 and 51.80 mg/100 g, respectively. The peroxide value and color in sesame oil samples treated with CTAH were clearly improved. In short, CTAH is a solid acid catalyst with potential application in the industrial conversion of sesamin into asarinin and in the improvement of sesame oil. Full article

(This article belongs to the Special Issue The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization)

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11 pages, 1738 KiB

Open AccessArticle

Traditional Cooking Methods Affect Color, Texture and Bioactive Nutrients of Undaria pinnatifida

by Shan Jiang, Meiqi Yu, Yingzhen Wang, Wei Yin, Pengfei Jiang, Bixiang Qiu and Hang Qi

Foods 2022, 11(8), 1078; https://doi.org/10.3390/foods11081078 - 8 Apr 2022

Cited by 9 | Viewed by 3306

Abstract

Undaria pinnatifida (U. pinnatifida) is an edible brown seaweed with high health value. The objective of this study was to evaluate the effect of traditional cooking methods (i.e., blanching, steaming, boiling and baking) on the color, texture and bioactive nutrients of [...] Read more.

Undaria pinnatifida (U. pinnatifida) is an edible brown seaweed with high health value. The objective of this study was to evaluate the effect of traditional cooking methods (i.e., blanching, steaming, boiling and baking) on the color, texture and bioactive nutrients of U. pinnatifida, so as to screen out the traditional cooking methods more suitable for U. pinnatifida. In this study, methods of blanching and boiling resulted in better reduction in total color difference (0.91 ± 0.58 and 0.79 ± 0.34, respectively) and retention of chlorophyll A (62.99 ± 1.27 µg/g FW and 51.35 ± 1.69 µg/g FW), along with better elevation of fucoxanthin content (increased by 11.05% and 18.32%, respectively). Baking method got the best retention of total phenol content (1.62 ± 0.11 mg GAE/g DW), followed by methods of boiling and blanching (1.51 ± 0.07 mg GAE/g DW and 1.43 ± 0.05 mg GAE/g DW). Among these cooking methods, blanching and boiling seemed to be the more suitable for U. pinnatifida compared to other methods. These results could help to determine the better cooking methods for U. pinnatifida products and provide a scientific and theoretical basis for improving human dietary health. Full article

(This article belongs to the Special Issue The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization)

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18 pages, 352 KiB

Open AccessArticle

Effect of Extraction Method on the Bioactive Composition, Antimicrobial Activity and Phytotoxicity of Pomegranate By-Products

by Lara Campos, Luana Seixas, Susana Dias, António M. Peres, Ana C. A. Veloso and Marta Henriques

Foods 2022, 11(7), 992; https://doi.org/10.3390/foods11070992 - 29 Mar 2022

Cited by 12 | Viewed by 3883

Abstract

Pomegranate by-products can be an asset to the food industry due to the richness in bioactive and antimicrobial compounds. This work studied the influence of conventional solvent and sonication-assisted extraction methods on the bioactive profile, antimicrobial properties, and phytotoxicity effect of the peels [...] Read more.

Pomegranate by-products can be an asset to the food industry due to the richness in bioactive and antimicrobial compounds. This work studied the influence of conventional solvent and sonication-assisted extraction methods on the bioactive profile, antimicrobial properties, and phytotoxicity effect of the peels and seeds extracts from Acco, Big Full, and Wonderful pomegranate cultivars. The bioactive composition of the extracts was evaluated for the content of total phenolics, total flavonoids, and antioxidant activity (expressed as the half-maximal inhibitory concentration—IC₅₀) by spectrophotometric methods, while the tannins were determined by titration and the anthocyanins were estimated by the pH-differential method. For the evaluation of the antimicrobial activity, the disk diffusion method of Kirby-Bauer was adapted through inhibition halos against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus, and Yarrowia lipolytica. The extracts’ phytotoxicity was evaluated in vitro on garden-cress seeds. Extracts from conventional extraction were richer in total phenolics, expressed as gallic acid equivalents (0.16–0.73 mg GAE/mg extract), while those from sonication-assisted extraction had higher contents of total flavonoids, expressed as catechin equivalents (0.019–0.068 mg CATE/mg extract); anthocyanins, expressed as cyanidin-3-glucoside (0.06–0.60 µg C3G/mg, dry basis); and antioxidant activity (IC₅₀, 0.01–0.20 mg/mL). All extracts were more effective against Gram-positive bacteria and yeasts than Gram-negative bacteria. In general, the sonication-assisted extracts led to higher inhibition halos (8.7 to 11.4 mm). All extracts presented phytotoxicity against garden-cress seeds in the tested concentrations. Only the lowest concentration (0.003 mg/mL) enabled the germination of seeds and root growth, and the sonication-assisted extracts showed the highest Munoo-Liisa vitality index (51.3%). Overall, sonication-assisted extraction obtained extracts with greater bioactive and antimicrobial potential and less phytotoxicity. Full article

(This article belongs to the Special Issue The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization)

15 pages, 3213 KiB

Open AccessArticle

Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound Treatment

by Davide Odelli, Krystalia Sarigiannidou, Alberto Soliani, Rodolphe Marie, Mohammad Amin Mohammadifar, Flemming Jessen, Giorgia Spigno, Mar Vall-llosera, Antonio Fernandes de Carvalho, Michela Verni and Federico Casanova

Foods 2022, 11(5), 659; https://doi.org/10.3390/foods11050659 - 23 Feb 2022

Cited by 11 | Viewed by 2379

Abstract

The interaction between fish skin gelatin (FG) and pea protein isolate (PPI) was investigated at the air-water interface (A-W) before and after a high intensity (275 W, 5 min) ultrasound treatment (US). We analyzed the properties of the single protein suspensions as well [...] Read more.

The interaction between fish skin gelatin (FG) and pea protein isolate (PPI) was investigated at the air-water interface (A-W) before and after a high intensity (275 W, 5 min) ultrasound treatment (US). We analyzed the properties of the single protein suspensions as well as an equal ratio of FG:PPI (MIX), in terms of ζ-potential, particle size, molecular weight, bulk viscosity and interfacial tension. The foaming properties were then evaluated by visual analysis and by Turbiscan Tower. Confocal laser scanning microscopy (CLSM) was employed to explore the role of the proteins on the microstructure of foams. The results showed that the ultrasound treatment slightly influenced physicochemical properties of the proteins, while in general, did not significantly affect their behavior both in bulk and at the air-water interface. In particular, PPI aggregate size was reduced (−48 nm) while their negative charges were increased (−1 mV) after the treatment. However, when the proteins were combined, higher molecular weight of aggregates, higher foam stability values (+14%) and lower interfacial tension (IFT) values (47.2 ± 0.2 mN/m) were obtained, leading us to assume that a weak interaction was developed between them. Full article

(This article belongs to the Special Issue The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization)

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16 pages, 2576 KiB

Open AccessEditor’s ChoiceArticle

Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates

by Alice Gruppi, Maria Dermiki, Giorgia Spigno and Richard J. FitzGerald

Foods 2022, 11(4), 516; https://doi.org/10.3390/foods11040516 - 11 Feb 2022

Cited by 20 | Viewed by 4423

Abstract

This study determined the physicochemical properties (apparent viscosity (η_app), turbidity (A_550nm), particle size and molecular mass distribution) of hydrolysates generated from whey protein concentrate (WPC), milk protein concentrate (MPC) and sodium caseinate (NaCN), following incubation with Debitrase HYW20™ and [...] Read more.

This study determined the physicochemical properties (apparent viscosity (η_app), turbidity (A_550nm), particle size and molecular mass distribution) of hydrolysates generated from whey protein concentrate (WPC), milk protein concentrate (MPC) and sodium caseinate (NaCN), following incubation with Debitrase HYW20™ and Prolyve™ at 50 °C, pH 7.0 for 1 and 4 h, before and after heat inactivation (80 °C for 10 min). The degree of hydrolysis (DH) increased with incubation time, giving values of 6.56%, 8.17% and 9.48%, following 1 h hydrolysis of WPC, MPC and NaCN with Debitrase HYW20™, and 12.04%, 15.74% and 17.78%, respectively, following 4 h incubation. These DHs were significantly higher compared to those obtained following 4 h incubation with Prolyve™. Hydrolysis with Debitrase HYW20™ gave >40% of peptides with molecular masses < 1 kDa for all substrates, which was higher than the value obtained following hydrolysis with Prolyve™. The effect of hydrolysis on the physicochemical properties was substrate dependent, since η_app decreased in WPC and NaCN hydrolysates, particle size decreased for all the substrates, with aggregate formation for MPC, and turbidity decreased in WPC and MPC hydrolysates, while it increased in NaCN hydrolysates. The physical properties of the hydrolysates were influenced by the enzyme thermal inactivation step in a DH-dependent manner, with no significant effect on turbidity and viscosity for hydrolysates at higher DHs. Full article

(This article belongs to the Special Issue The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization)

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14 pages, 2913 KiB

Open AccessEditor’s ChoiceArticle

Antioxidant Potential of Cookies Formulated with Date Seed Powder

by Zein Najjar, Jaleel Kizhakkayil, Hira Shakoor, Carine Platat, Constantinos Stathopoulos and Meththa Ranasinghe

Foods 2022, 11(3), 448; https://doi.org/10.3390/foods11030448 - 3 Feb 2022

Cited by 39 | Viewed by 5827

Abstract

Utilising major waste products from the food industry can have both a great environmental impact and be a means to improve consumer health. Date seed is a food industry byproduct that has been proven to have high nutritional value. The aim of this [...] Read more.

Utilising major waste products from the food industry can have both a great environmental impact and be a means to improve consumer health. Date seed is a food industry byproduct that has been proven to have high nutritional value. The aim of this work was to measure the total polyphenolic content (TPC), flavonoids, and antioxidant activity of the seeds of six date fruit varieties, Fard, Khalas, Khinaizi, Sukkary, Shaham, and Zahidi, and to use those seeds to enhance the antioxidant value of cookies by partially substituting flour with ground date seed. Date seed powder (DSP) was extracted at three levels of sample to solvent ratio (5:1, 10:1 and 15:1 mg/mL). Cookies were prepared using three substitution levels of wheat flour (2.5, 5.0, and 7.5%, w/w) by DSP and two types of flour (white and whole wheat), and were baked at two different temperatures, 180 and 200 °C. The composite cookies were found to contain a significant amount of TPC and flavonoids, and showed increased antioxidant activity compared with the control samples. Full article

(This article belongs to the Special Issue The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization)

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12 pages, 3010 KiB

Open AccessArticle

New Advances in the Phenolic Composition of Tiger Nut (Cyperus esculentus L.) by-Products

by María del Carmen Razola-Díaz, Ana María Gómez-Caravaca, Eduardo J. Guerra-Hernández, Belén Garcia-Villanova and Vito Verardo

Foods 2022, 11(3), 343; https://doi.org/10.3390/foods11030343 - 25 Jan 2022

Cited by 16 | Viewed by 3753

Abstract

“Horchata” is a well-known Spanish beverage obtained from pressing tiger nuts. Its by-product is a potential source of sugar and fiber but also contains polyphenols; thus, it could be used as a new ingredient in the food industry. The aim of this work [...] Read more.

“Horchata” is a well-known Spanish beverage obtained from pressing tiger nuts. Its by-product is a potential source of sugar and fiber but also contains polyphenols; thus, it could be used as a new ingredient in the food industry. The aim of this work is to determine the phenolic compounds and compare the phenolic profile of two tiger nut by-products. A Box–Behnken design has been carried out to optimize the extraction of phenolic compounds from tiger nut by-products by ultrasound technology. The independent factors were time (min), ethanol/water (% v/v), and solvent/sample ratio (v/w). The model was validated and confirmed by ANOVA. A Protected Designation of Origin (PDO) of Valencia and a non-Protected Designation of Origin (n-PDO) tiger nut by-products were extracted under the optimal conditions and were characterized by HPLC-DAD-ESI-TOF-MS (High Performance Liquid Chropatography coupled to a photodiode array time-of-flight mass detector). Moreover, their antioxidant activities measured by three different methods (DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2′-Azinobis [3-ethylbenzothiazoline-6-sulfonic acid]-diammonium salt) and FRAP (ferric reducing antioxidant power)) were compared. A total of 45 polar compounds were identified, and the phenolic ones were quantified, some of them for the first time. PDO tiger nut by-product has been demonstrated to be richer in phenolic acids and other polyphenols and has higher antioxidant activity; meanwhile, n-PDO tiger nut by-product is richer in phenol precursors. Full article

(This article belongs to the Special Issue The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization)

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12 pages, 1107 KiB

Open AccessCommunication

The Establishment of Ultrasonic-Assisted Extraction for the Recovery of Phenolic Compounds and Evaluation of Their Antioxidant Activity from Morus alba Leaves

by Beatriz Martín-García, María José Aznar-Ramos, Vito Verardo and Ana María Gómez-Caravaca

Foods 2022, 11(3), 314; https://doi.org/10.3390/foods11030314 - 24 Jan 2022

Cited by 7 | Viewed by 2936

Abstract

Phenolic compounds of Morus alba leaves are bioactive compounds with beneficial properties for human health. Therefore, in this study, an optimization of ultrasonic assisted extraction by Box–Behnken design was used for the first time to optimize factors such as the percentage of ethanol, [...] Read more.

Phenolic compounds of Morus alba leaves are bioactive compounds with beneficial properties for human health. Therefore, in this study, an optimization of ultrasonic assisted extraction by Box–Behnken design was used for the first time to optimize factors such as the percentage of ethanol, ratio solvent/sample (v/w) and extraction time to reach the highest phenolic compound amounts (evaluated by HPLC-MS) while also evaluating in vitro antioxidant activity using DPPH, ABTS and FRAP assays. The optimal extraction conditions were 40% ethanol, 1/400 (w/v) and 35 min. Applying these optimal conditions, which were identified and quantified by HPLC-MS, resulted in the extraction of 21 phenolic compounds. According to these results, the main phenolic compounds in Morus alba leaves are the phenolic glycoside and phenolic acid named protocatechuic acid-glucoside and caffeoylquinic. In addition, Morus alba leaf extract contains flavonols such quercetin-3-O-6-acetylglucoside and rutin, which represent more than 7% of its total phenolic content. Full article

(This article belongs to the Special Issue The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization)

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11 pages, 1608 KiB

Open AccessArticle

Comparison the Structural, Physicochemical, and Prebiotic Properties of Litchi Pomace Dietary Fibers before and after Modification

by Yina Li, Yuanshan Yu, Jijun Wu, Yujuan Xu, Gengsheng Xiao, Lu Li and Haoran Liu

Foods 2022, 11(3), 248; https://doi.org/10.3390/foods11030248 - 18 Jan 2022

Cited by 29 | Viewed by 3757

Abstract

Litchi pomace, a by-product of litchi processing, is rich in dietary fiber. Soluble and insoluble dietary fibers were extracted from litchi pomace, and insoluble dietary fiber was modified by ultrasonic enzymatic treatment to obtain modified soluble and insoluble dietary fibers. The structural, physicochemical, [...] Read more.

Litchi pomace, a by-product of litchi processing, is rich in dietary fiber. Soluble and insoluble dietary fibers were extracted from litchi pomace, and insoluble dietary fiber was modified by ultrasonic enzymatic treatment to obtain modified soluble and insoluble dietary fibers. The structural, physicochemical, and functional properties of the dietary fiber samples were evaluated and compared. It was found that all dietary fiber samples displayed typical polysaccharide absorption spectra, with arabinose being the most abundant monosaccharide component. Soluble dietary fibers from litchi pomace were morphologically fragmented and relatively smooth, with relatively high swelling capacity, whereas the insoluble dietary fibers possessed wrinkles and porous structures on the surface, as well as higher water holding capacity. Additionally, soluble dietary fiber content of litchi pomace was successfully increased by 6.32 ± 0.14% after ultrasonic enzymatic modification, and its arabinose content and apparent viscosity were also significantly increased. Further, the soluble dietary fibers exhibited superior radical scavenging ability and significantly stimulated the growth of probiotic bacterial species. Taken together, this study suggested that dietary fiber from litchi pomace could be a promising ingredient for functional foods industry. Full article

(This article belongs to the Special Issue The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization)

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17 pages, 5387 KiB

Open AccessEditor’s ChoiceArticle

Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace

by Hefei Zhao, Roberto J. Avena-Bustillos and Selina C. Wang

Foods 2022, 11(2), 174; https://doi.org/10.3390/foods11020174 - 10 Jan 2022

Cited by 21 | Viewed by 5663

Abstract

Olive pomace (OP) is a valuable food byproduct that contains natural phenolic compounds with health benefits related to their antioxidant activities. Few investigations have been conducted on OP from the United States while many studies on European OP have been reported. OP of [...] Read more.

Olive pomace (OP) is a valuable food byproduct that contains natural phenolic compounds with health benefits related to their antioxidant activities. Few investigations have been conducted on OP from the United States while many studies on European OP have been reported. OP of Arbequina, the most common cultivar from California, was collected and extracted by water, 70% methanol and 70% ethanol, followed by purification using macroporous absorbing resin. Results showed that the extractable total phenolic content (TPC) was 36–43 mg gallic acid equivalents (GAE)/g in pitted, drum-dried defatted olive pomace (DOP), with major contributions from hydroxytyrosol, oleuropein, rutin, verbascoside, 4-hydroxyphenyl acetic acid, hydroxytyrosol-glucoside and tyrosol-glucoside. Macroporous resin purification increased TPC by 4.6 times the ethanol crude extracts of DOP, while removing 37.33% total sugar. The antioxidant activities increased 3.7 times Trolox equivalents (TrE) by DPPH and 4.7 times TrE by ferric reducing antioxidant power (FRAP) in the resin purified extracts compared to the ethanol crude extracts. This study provided a new understanding of the extraction of the bioactive compounds from OP which could lead to practical applications as natural antioxidants, preservatives and antimicrobials in clean-label foods in the US. Full article

(This article belongs to the Special Issue The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization)

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15 pages, 906 KiB

Open AccessArticle

Efficacy of L-Arabinose in Lowering Glycemic and Insulinemic Responses: The Modifying Effect of Starch and Fat

by Korrie Pol, Marie-Luise Puhlmann and Monica Mars

Foods 2022, 11(2), 157; https://doi.org/10.3390/foods11020157 - 8 Jan 2022

Cited by 4 | Viewed by 3363

Abstract

L-arabinose is a bio-active compound derived from the side-streams of plant food processing. L-arabinose lowers glycemic and insulinemic responses when added to simple water-based sugary liquids. However, the effect in more complex foods, including fat and starch, is inconsistent. This study assessed the [...] Read more.

L-arabinose is a bio-active compound derived from the side-streams of plant food processing. L-arabinose lowers glycemic and insulinemic responses when added to simple water-based sugary liquids. However, the effect in more complex foods, including fat and starch, is inconsistent. This study assessed the effect of fat or starch in a sugary drink on the efficacy of L-arabinose. Twenty-three healthy volunteers (12 female/11 male; aged 24 ± 3 years; BMI 23 ± 3 kg/m²) participated in a randomised cross-over trial with six drinks: control: 50 g sucrose in water; fat: control + 22 g oil; starch: control + 50 g starch; and all three with and without the addition of 5 g L-arabinose. The addition of L-arabinose to the control drink lowered glucose and insulin peaks by 15% and 52%; for the fat drink by 8% and 45%; and for the starch drink by 7% and 29%. For all three drinks, adding L-arabinose increased glucagon-like peptide 1 (GLP-1) responses and lowered Glucose-dependent insulinotropic polypeptide (GIP) responses. Despite adding large quantities of starch and fat to sugary drinks, L-arabinose significantly lowered postprandial glycemic and insulinemic responses in healthy subjects. These findings suggest that L-arabinose can be functional in more complex foods; however, the factors affecting its efficacy in solid food matrices need to be studied in more detail. Full article

(This article belongs to the Special Issue The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization)

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13 pages, 2972 KiB

Open AccessArticle

Evaluation of the Structural, Physicochemical and Functional Properties of Dietary Fiber Extracted from Newhall Navel Orange By-Products

by Jiaqi Sang, Lu Li, Jing Wen, Qingqing Gu, Jijun Wu, Yuanshan Yu, Yujuan Xu, Manqin Fu and Xian Lin

Foods 2021, 10(11), 2772; https://doi.org/10.3390/foods10112772 - 11 Nov 2021

Cited by 23 | Viewed by 3957

Abstract

Ultrasound-assisted enzymatic treatment was used to treat Newhall navel orange peel and residue, and then the structural, physicochemical and functional properties of extracted soluble dietary fibers (SDF) and insoluble dietary fibers (IDF) were investigated. The structural properties were determined using scanning electron microscopy, [...] Read more.

Ultrasound-assisted enzymatic treatment was used to treat Newhall navel orange peel and residue, and then the structural, physicochemical and functional properties of extracted soluble dietary fibers (SDF) and insoluble dietary fibers (IDF) were investigated. The structural properties were determined using scanning electron microscopy, X-ray diffraction, FT-IR and monosaccharide composition. Among these dietary fibers, residue-SDF showed a more complex structure, while peel-IDF exhibited a looser structure. Four samples showed representative infrared spectral features of polysaccharides, typical cellulose crystalline structure and diverse monosaccharide composition. Furthermore, residue-IDF exhibited higher oil-holding capacity (2.08 g/g), water-holding capacity (13.43 g/g) and nitrite ion adsorption capacity (NIAC) than other three samples, and residue-SDF showed the highest swelling capacity (23.33 mL/g), cation exchange capacity (0.89 mmol/g) and cholesterol adsorption capacity (CAC) among these dietary fibers. In summary, this study suggests that the residue-SDF and residue-IDF could be used as the ideal dietary fibers for application in the functional food industry. Full article

(This article belongs to the Special Issue The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization)

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Review

Jump to: Editorial, Research

21 pages, 1645 KiB

Open AccessEditor’s ChoiceReview

Recent Advances and Applications in Starch for Intelligent Active Food Packaging: A Review

by Dandan Liu, Pei Zhao, Jinyu Chen, Yali Yan and Zijian Wu

Foods 2022, 11(18), 2879; https://doi.org/10.3390/foods11182879 - 16 Sep 2022

Cited by 36 | Viewed by 6294

Abstract

At present, the research and innovation of packaging materials are in a period of rapid development. Starch, a sustainable, low-cost, and abundant polymer, can develop environmentally friendly packaging alternatives, and it possesses outstanding degradability and reproducibility in terms of improving environmental issues and [...] Read more.

At present, the research and innovation of packaging materials are in a period of rapid development. Starch, a sustainable, low-cost, and abundant polymer, can develop environmentally friendly packaging alternatives, and it possesses outstanding degradability and reproducibility in terms of improving environmental issues and reducing oil resources. However, performance limitations, such as less mechanical strength and lower barrier properties, limit the application of starch in the packaging industry. The properties of starch-based films can be improved by modifying starch, adding reinforcing groups, or blending with other polymers. It is of significance to study starch as an active and intelligent packaging option for prolonging shelf life and monitoring the extent of food deterioration. This paper reviews the development of starch-based films, the current methods to enhance the mechanical and barrier properties of starch-based films, and the latest progress in starch-based activity, intelligent packaging, and food applications. The potential challenges and future development directions of starch-based films in the food industry are also discussed. Full article

(This article belongs to the Special Issue The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization)

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20 pages, 2819 KiB

Open AccessEditor’s ChoiceReview

Pulsed Electric Field: Fundamentals and Effects on the Structural and Techno-Functional Properties of Dairy and Plant Proteins

by Ahmed Taha, Federico Casanova, Povilas Šimonis, Voitech Stankevič, Mohamed A. E. Gomaa and Arūnas Stirkė

Foods 2022, 11(11), 1556; https://doi.org/10.3390/foods11111556 - 25 May 2022

Cited by 55 | Viewed by 9474

Abstract

Dairy and plant-based proteins are widely utilized in various food applications. Several techniques have been employed to improve the techno-functional properties of these proteins. Among them, pulsed electric field (PEF) technology has recently attracted considerable attention as a green technology to enhance the [...] Read more.

Dairy and plant-based proteins are widely utilized in various food applications. Several techniques have been employed to improve the techno-functional properties of these proteins. Among them, pulsed electric field (PEF) technology has recently attracted considerable attention as a green technology to enhance the functional properties of food proteins. In this review, we briefly explain the fundamentals of PEF devices, their components, and pulse generation and discuss the impacts of PEF treatment on the structure of dairy and plant proteins. In addition, we cover the PEF-induced changes in the techno-functional properties of proteins (including solubility, gelling, emulsifying, and foaming properties). In this work, we also discuss the main challenges and the possible future trends of PEF applications in the food proteins industry. PEF treatments at high strengths could change the structure of proteins. The PEF treatment conditions markedly affect the treatment results with respect to proteins’ structure and techno-functional properties. Moreover, increasing the electric field strength could enhance the emulsifying properties of proteins and protein-polysaccharide complexes. However, more research and academia–industry collaboration are recommended to build highly effective PEF devices with controlled processing conditions. Full article

(This article belongs to the Special Issue The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization)

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