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5 pages, 206 KiB

Open AccessEditorial

Valorization of Food Processing By-Products

by Francesco Caponio, Antonio Piga and Marco Poiana

Foods 2022, 11(20), 3246; https://doi.org/10.3390/foods11203246 - 18 Oct 2022

Cited by 14 | Viewed by 4232

Abstract

Nowadays, the valorization of by-products of the food industry is a priority linked to the need to release the smallest amount of products from processes [...] Full article

(This article belongs to the Special Issue Valorization of Food Processing By-Products)

Research

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17 pages, 2678 KiB

Open AccessArticle

Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta

by Graziana Difonzo, Giuditta de Gennaro, Giusy Rita Caponio, Mirco Vacca, Giovanni dal Poggetto, Ignazio Allegretta, Barbara Immirzi and Antonella Pasqualone

Foods 2022, 11(19), 3032; https://doi.org/10.3390/foods11193032 - 30 Sep 2022

Cited by 13 | Viewed by 6365

Abstract

Globe artichoke roots represent an alternative and sustainable source for inulin extraction and are well-noted for their technological and functional properties. Therefore, the aim of our study was to exploit inulin with high degree of polymerization as a replacement of durum wheat semolina [...] Read more.

Globe artichoke roots represent an alternative and sustainable source for inulin extraction and are well-noted for their technological and functional properties. Therefore, the aim of our study was to exploit inulin with high degree of polymerization as a replacement of durum wheat semolina for the production of functional fresh pasta. The effect of increased level of substitution (5, 10, 15%) on cooking, structural, sensory, and nutritional properties were evaluated and compared with a control sample consisting exclusively of durum wheat semolina. Inulin addition caused changes to internal structure as evaluated by scanning electron microscopy. The enriched samples showed a lower swelling index, an increasing cooking time, and values of cooking loss (2.37–3.62%), mainly due to the leaching of inulin into the cooking water. Cooked and raw enriched pasta was significantly darker and firmer than the control, but the sensory attributes were not negatively affected, especially at 5 and 10% of substitution levels. The increase of dietary fiber content in enriched pasta (3.44–12.41 g/100 g) resulted in a significant reduction of glycaemic index (pGI) and starch hydrolysis (HI). After gastrointestinal digestion, inulin-enriched pasta increased prebiotic growth able to significantly reduce E. coli cell density. Full article

(This article belongs to the Special Issue Valorization of Food Processing By-Products)

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11 pages, 290 KiB

Open AccessArticle

Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life

by Rossana Roila, Beatrice Sordini, Sonia Esposto, David Ranucci, Sara Primavilla, Andrea Valiani, Agnese Taticchi, Raffaella Branciari and Maurizio Servili

Foods 2022, 11(16), 2447; https://doi.org/10.3390/foods11162447 - 14 Aug 2022

Cited by 11 | Viewed by 2484

Abstract

The mincing process of raw meat favors microbial spoilage as well as chemical and enzymatic oxidation processes. In order to limit this degradative process, preservatives are routinely added to minced meat products. The role of olive mill wastewater polyphenolic extract as a replacement [...] Read more.

The mincing process of raw meat favors microbial spoilage as well as chemical and enzymatic oxidation processes. In order to limit this degradative process, preservatives are routinely added to minced meat products. The role of olive mill wastewater polyphenolic extract as a replacement for synthetic preservatives in beef burger was assessed. The antioxidant capacity of the extract experimentally added to beef burger was evaluated using the oxygen radical absorbance capacity method (ORAC_FL) to assess the shelf-life, while the lipid oxidation was measured by thiobarbituric reactive substance (TBAR) determination. The antimicrobial activity was assayed by means of classical methods and predictive microbiology. The experimental addition of polyphenolic extract led to 62% lower lipid oxidation and 58% higher antioxidant capacity; it also successfully modulated spoilage microbial populations with an average growth reduction of 15% on day 7. Results indicate that olive mill wastewater polyphenolic extracts could be added to raw ground beef meat to act as natural antioxidants and to modulate microbial growth. Full article

(This article belongs to the Special Issue Valorization of Food Processing By-Products)

12 pages, 874 KiB

Open AccessArticle

Sustainable Design of Innovative Kiwi Byproducts-Based Ingredients Containing Probiotics

by Gheorghe-Ionuț Ilie, Ștefania-Adelina Milea, Gabriela Râpeanu, Adrian Cîrciumaru and Nicoleta Stănciuc

Foods 2022, 11(15), 2334; https://doi.org/10.3390/foods11152334 - 5 Aug 2022

Cited by 4 | Viewed by 2327

Abstract

Industrial processing of kiwifruits generates a large quantity of byproducts, estimated to be one million tons per year. The resulting byproducts are rich sources of bioactive components that may be used as additives, hence minimizing economic and environmental issues. In this study, kiwifruit [...] Read more.

Industrial processing of kiwifruits generates a large quantity of byproducts, estimated to be one million tons per year. The resulting byproducts are rich sources of bioactive components that may be used as additives, hence minimizing economic and environmental issues. In this study, kiwifruit byproducts were used to develop added-value food-grade ingredients containing probiotics. The byproducts were divided into peels and pomace. Both residues were inoculated with a selected strain of probiotic (Lacticaseibacillus casei 431^®), and two variants were additionally enhanced with prebiotic sources (buckwheat and black rice flours). The inoculated powders were obtained by freeze-drying, and the final ingredients were coded as KP (freeze-dried kiwi peels), KBR (freeze-dried kiwi pomace and black rice flour), KPB (freeze-dried kiwi pomace and buckwheat flour), and KPO (freeze-dried kiwi pomace). The phytochemical profile was assessed using different spectrophotometric methods, such as the determination of polyphenols, flavonoids, and carotenoids. The kiwi byproduct-based formulations showed a polyphenolic content varying from 10.56 ± 0.30 mg AGE/g DW to 13.16 ± 0.33 mg AGE/g, and the survival rate of lactic acid bacteria after freeze-drying ranged from 73% to 88%. The results showed an increase in total flavonoid content from the oral to gastric environment and controlled release in the intestinal environment, whereas a maximum survival rate of probiotics at the intestinal end stage was 48%. The results of SEM and droplet size measurements revealed vesicular and polyhedral structures on curved surfaces linked by ridge sections. The CIEL*a*b* color data were strongly associated with the particular pigment in kiwi pulp, as well as the color of the additional flour. Finally, the ingredients were tested in protein bars and enhanced the value of the final food product regarding its phytochemical and probiotic content. Full article

(This article belongs to the Special Issue Valorization of Food Processing By-Products)

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14 pages, 1097 KiB

Open AccessArticle

Technological Properties and Composition of Enzymatically Modified Cranberry Pomace

by Jolita Jagelaviciute, Loreta Basinskiene, Dalia Cizeikiene and Michail Syrpas

Foods 2022, 11(15), 2321; https://doi.org/10.3390/foods11152321 - 3 Aug 2022

Cited by 12 | Viewed by 2634

Abstract

Cranberry pomace obtained after juice production is a good source of dietary fiber and other bioactive compounds. In this study, cranberry pomace was hydrolyzed with Viscozyme^® L, Pectinex^® Ultra Tropical, Pectinex^® Yieldmash Plus, and Celluclast^® 1.5L (Novozyme A/S, Denmark). [...] Read more.

Cranberry pomace obtained after juice production is a good source of dietary fiber and other bioactive compounds. In this study, cranberry pomace was hydrolyzed with Viscozyme^® L, Pectinex^® Ultra Tropical, Pectinex^® Yieldmash Plus, and Celluclast^® 1.5L (Novozyme A/S, Denmark). The soluble and insoluble dietary fiber was determined using the Megazyme kit, while the changes in mono-, disaccharide and oligosaccharides’ contents were determined using HPLC-RI; the total phenolic contents were determined by Folin−Ciocalteu’s Assay. Prebiotic activity, using two probiotic strains Lactobacillus acidophilus DSM 20079 and Bifidobacterium animalis DSM 20105, was investigated. The technological properties, such as hydration and oil retention capacity, were evaluated. The enzymatic treatment increased the yield of short-chain soluble saccharides. The highest oligosaccharide content was obtained using Viscozyme^® L and Pectinex^® Ultra Tropical. All of the tested extracts of cranberry pomace showed the ability to promote growth of selected probiotic bacteria. The insoluble dietary fiber content decreased in all of the samples, while the soluble dietary fiber increased just in samples hydrolyzed with Celluclast^® 1.5L. The highest content of total phenolic compounds was obtained using Viscozyme^® L and Pectinex^® Ultra Tropical (10.9% and 13.1% higher than control, respectively). The enzymatically treated cranberry pomace exhibited lower oil and water retention capacities in most cases. In contrast, water swelling capacity increased by 23% and 70% in samples treated with Viscozyme^® L and Celluclast^® 1.5L, respectively. Enzymatically treated cranberry pomace has a different composition and technological properties depending on the enzyme used for hydrolysis and can be used in various novel food products. Full article

(This article belongs to the Special Issue Valorization of Food Processing By-Products)

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19 pages, 1741 KiB

Open AccessArticle

Attempts to Create Products with Increased Health-Promoting Potential Starting with Pinot Noir Pomace: Investigations on the Process and Its Methods

by Stephen Lo, Lisa I. Pilkington, David Barker and Bruno Fedrizzi

Foods 2022, 11(14), 1999; https://doi.org/10.3390/foods11141999 - 6 Jul 2022

Cited by 4 | Viewed by 1578

Abstract

A process for using grape (Pinot noir) pomace to produce products with improved health-promoting effects was investigated. This process integrated a solid–liquid extraction (SLE) method and a method to acylate the polyphenolics in the extract. This report describes and discusses the methods used, [...] Read more.

A process for using grape (Pinot noir) pomace to produce products with improved health-promoting effects was investigated. This process integrated a solid–liquid extraction (SLE) method and a method to acylate the polyphenolics in the extract. This report describes and discusses the methods used, including the rationale and considerations behind them, and the results obtained. The study begins with the work to optimize the SLE method for extracting higher quantities of (+)-catechin, (−)-epicatechin and quercetin by trialing 28 different solvent systems on small-scale samples of Pinot noir pomace. One of these systems was then selected and used for the extraction of the same flavonoids on a large-scale mass of pomace. It was found that significantly fewer quantities of flavonoids were observed. The resultant extract was then subject to a method of derivatization using three different fatty acylating agents. The antiproliferative activities of these products were measured; however, the resulting products did not display activity against the chosen cancer cells. Limitations and improvements to the methods in this process are also discussed. Full article

(This article belongs to the Special Issue Valorization of Food Processing By-Products)

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12 pages, 844 KiB

Open AccessArticle

Recovery and Concentration of Polyphenols from Roasted Hazelnut Skin Extract Using Macroporous Resins

by Negin Seif Zadeh and Giuseppe Zeppa

Foods 2022, 11(13), 1969; https://doi.org/10.3390/foods11131969 - 2 Jul 2022

Cited by 16 | Viewed by 3016

Abstract

Hazelnut skin is a rich source of polyphenols but is generally discarded during the roasting process of hazelnuts. Previous studies reported the extraction and identification of these compounds using different solvents and procedures; however, there are few reports on their enrichment and purification. [...] Read more.

Hazelnut skin is a rich source of polyphenols but is generally discarded during the roasting process of hazelnuts. Previous studies reported the extraction and identification of these compounds using different solvents and procedures; however, there are few reports on their enrichment and purification. In this study, three types of Amberlite macroporous resins (XAD 16, XAD 4, and XAD 7) were compared to evaluate the enrichment of polyphenols via adsorption and desorption mechanisms. The operating condition parameters for polyphenol adsorption/desorption of each resin were determined, the kinetics of adsorption were examined, and a method for polyphenol recovery was developed using static and dynamic adsorption/desorption. Antioxidant activity and high-performance liquid chromatography-diode array detection were used to confirm the increase in polyphenols obtained using the adsorption/desorption technique. XAD16 showed the highest adsorption capacity, with a recovery of 87.7%, and the adsorption kinetics fit well with a pseudo-second-order model. The highest poly-phenol desorption ratio was observed using an ethanol/water solution (70% v/v) at a flow rate of 1.5 bed volume/h. Full article

(This article belongs to the Special Issue Valorization of Food Processing By-Products)

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19 pages, 1573 KiB

Open AccessArticle

Radical Scavenging Activity and Physicochemical Properties of Aquafaba-Based Mayonnaises and Their Functional Ingredients

by Katarzyna Włodarczyk, Agnieszka Zienkiewicz and Aleksandra Szydłowska-Czerniak

Foods 2022, 11(8), 1129; https://doi.org/10.3390/foods11081129 - 14 Apr 2022

Cited by 11 | Viewed by 3684

Abstract

A plant-based diet has become more popular as a pathway to transition to more sustainable diets and personal health improvement in recent years. Hence, vegan mayonnaise can be proposed as an egg-free, allergy friendly vegan substitute for full-fat conventional mayonnaise. This study intends [...] Read more.

A plant-based diet has become more popular as a pathway to transition to more sustainable diets and personal health improvement in recent years. Hence, vegan mayonnaise can be proposed as an egg-free, allergy friendly vegan substitute for full-fat conventional mayonnaise. This study intends to evaluate the effect of aquafaba from chickpeas and blends of refined rapeseed oil (RRO) with different cold-pressed oils (10% of rapeseed oil—CPRO, sunflower oil—CPSO, linseed oil—CPLO or camelina oil—CPCO) on the radical scavenging, structural, emulsifying, and optical properties of novel vegan mayonnaise samples. Moreover, the functional properties and radical scavenging activity (RSA) of mayonnaise ingredients were evaluated. Aquafaba-based emulsions had a higher RSA than commercial vegan mayonnaise, determined by QUick, Easy, Novel, CHEap and Reproducible procedures using 2,2-diphenyl-1-picrylhydrazyl (QUENCHER-DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (QUENCHER-ABTS). Oxidative parameters such as peroxide values (PV), anisidine values (AnV), total oxidation (TOTOX) indexes and acid values (AV) of the proposed vegan mayonnaises were similar to those for commercial mayonnaises. Moreover, aquafaba-based samples had smaller oil droplet sizes than commercial vegan mayonnaise, which was observed using confocal laser scanning microscopy. The novel formulas developed in this study are promising alternatives to commercial vegan emulsions. Full article

(This article belongs to the Special Issue Valorization of Food Processing By-Products)

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13 pages, 1431 KiB

Open AccessArticle

Improvement of Oil Valorization Extracted from Fish By-Products Using a Handheld near Infrared Spectrometer Coupled with Chemometrics

by Sonia Nieto-Ortega, Idoia Olabarrieta, Eduardo Saitua, Gorka Arana, Giuseppe Foti and Ángela Melado-Herreros

Foods 2022, 11(8), 1092; https://doi.org/10.3390/foods11081092 - 10 Apr 2022

Cited by 8 | Viewed by 2406

Abstract

A handheld near infrared (NIR) spectrometer was used for on-site determination of the fatty acids (FAs) composition of industrial fish oils from fish by-products. Partial least square regression (PLSR) models were developed to correlate NIR spectra with the percentage of saturated fatty acids [...] Read more.

A handheld near infrared (NIR) spectrometer was used for on-site determination of the fatty acids (FAs) composition of industrial fish oils from fish by-products. Partial least square regression (PLSR) models were developed to correlate NIR spectra with the percentage of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs) and, among them, omega-3 (ω-3) and omega-6 (ω-6) FAs. In a first step, the data were divided into calibration validation datasets, obtaining good results regarding R² values, root mean square error of prediction (RMSEP) and bias. In a second step, all these data were used to create a new calibration, which was uploaded to the handheld device and tested with an external validation set in real time. Evaluation of the external test set for SFAs, MUFAs, PUFAs and ω-3 models showed promising results, with R² values of 0.98, 0.97, 0.97 and 0.99; RMSEP (%) of 0.94, 1.71, 1.11 and 0.98; and bias (%) values of −0.78, −0.12, −0.80 and −0.67, respectively. However, although ω-6 models achieved a good R² value (0.95), the obtained RMSEP was considered high (2.08%), and the bias was not acceptable (−1.76%). This was corrected by applying bias and slope correction (BSC), obtaining acceptable values of R² (0.95), RMSEP (1.09%) and bias (−0.05%). This work goes a step further in the technology readiness level (TRL) of handheld NIR sensor solutions for the fish by-product recovery industry. Full article

(This article belongs to the Special Issue Valorization of Food Processing By-Products)

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12 pages, 517 KiB

Open AccessArticle

Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties

by Mirella Noviello, Antonio Francesco Caputi, Giacomo Squeo, Vito Michele Paradiso, Giuseppe Gambacorta and Francesco Caponio

Foods 2022, 11(4), 553; https://doi.org/10.3390/foods11040553 - 15 Feb 2022

Cited by 19 | Viewed by 3050

Abstract

Stilbenes are a family of phenolic secondary metabolites that are known for their important roles in plant protection and human health. Numerous studies show that vine shoots, one of the most abundant winery wastes, could be used as a source of bioactive compounds [...] Read more.

Stilbenes are a family of phenolic secondary metabolites that are known for their important roles in plant protection and human health. Numerous studies show that vine shoots, one of the most abundant winery wastes, could be used as a source of bioactive compounds such as stilbenes. The predominant stilbenoids in vine shoots are trans-resveratrol (Rsv) and ε-viniferin (Vf), whose content varies depending on numerous intrinsic and extrinsic factors. The present work investigates the influence of pre-treatment and variety on stilbene concentration in vine shoots. Vine shoots of the Primitivo and Negroamaro varieties were submitted to four different trials before stilbene extraction (untreated, dried at 50 °C for 24 h, dried at 70 °C for 15 min, and dried at 80 °C for 10 min). The results showed that the heat pre-treatments had a slight impact on the total phenol and stilbene content. In contrast, the variety variable had a stronger impact on stilbene concentration, ranging from 2700 to 6400 mg kg⁻¹ DW for untreated vine shoots of 23 Italian varieties. In all vine shoots, the most abundant stilbene compound was Rsv and the highest content was found in vine shoots of the Nero di Troia (5298.1 mg kg⁻¹ DW) and Negroamaro (5249.4 mg kg⁻¹ DW) varieties. Full article

(This article belongs to the Special Issue Valorization of Food Processing By-Products)

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12 pages, 620 KiB

Open AccessEditor’s ChoiceArticle

Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace

by Celeste Lazzarini, Enrico Casadei, Enrico Valli, Matilde Tura, Luigi Ragni, Alessandra Bendini and Tullia Gallina Toschi

Foods 2022, 11(3), 405; https://doi.org/10.3390/foods11030405 - 30 Jan 2022

Cited by 31 | Viewed by 5403

Abstract

The extraction of molecules with high added value plays an important role in the recovery of food waste. This work aimed to valorize tomato pomace, a by-product composed of skin and seeds, through extraction of carotenoids, especially lycopene and β-carotene. The tomato pomace [...] Read more.

The extraction of molecules with high added value plays an important role in the recovery of food waste. This work aimed to valorize tomato pomace, a by-product composed of skin and seeds, through extraction of carotenoids, especially lycopene and β-carotene. The tomato pomace was dried using three different methods (freeze-drying, heat drying, and non-thermal air-drying) to reduce its weight, volume, and water activity and to concentrate the carotenoid fraction. These drying approaches were compared considering the extractive potential. Three solvent mixtures were compared, a traditional one (n-hexane:acetone) and two green deep eutectic solvent mixtures (ethyl acetate:ethyl lactate and menthol:lactic acid) in combination with different drying procedures. The extract obtained using ethyl acetate:ethyl lactate with non-thermal air-drying showed the highest contents of lycopene and β-carotene (75.86 and 3950.08 µg/g of dried sample, respectively) compared with the other procedures. Full article

(This article belongs to the Special Issue Valorization of Food Processing By-Products)

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20 pages, 2696 KiB

Open AccessEditor’s ChoiceArticle

Extraction of Natural Gum from Cold-Pressed Chia Seed, Flaxseed, and Rocket Seed Oil By-Product and Application in Low Fat Vegan Mayonnaise

by Taha Hijazi, Salih Karasu, Zeynep Hazal Tekin-Çakmak and Fatih Bozkurt

Foods 2022, 11(3), 363; https://doi.org/10.3390/foods11030363 - 27 Jan 2022

Cited by 26 | Viewed by 4889

Abstract

This study involves the modeling of rheological behavior of the gum solution obtained from cold-pressed chia seed (CSG), flaxseed (FSG), and rocket seed (RSG) oil by-products and the application of these gums in a low-fat vegan mayonnaise formulation as fat replacers and emulsifier. [...] Read more.

This study involves the modeling of rheological behavior of the gum solution obtained from cold-pressed chia seed (CSG), flaxseed (FSG), and rocket seed (RSG) oil by-products and the application of these gums in a low-fat vegan mayonnaise formulation as fat replacers and emulsifier. CSG, FSG, and RSG solutions showed shear-thinning flow behavior at all concentrations. The K values ranged between 0.209 and 49.028 Pa·sⁿ for CSG, FSG, and RSG solutions and significantly increased with increased gum concentration. The percentage recovery for the G′ was significantly affected by gum type and concentrations. CSG, FSG, and RSG showed a solid-like structure, and the storage modulus (G′) was higher than the loss modulus (G″) in all frequency ranges. The rheological characterization indicated that CSG, FSG, and RSG could be evaluated as thickeners and gelling agents in the food industry. In addition, the rheological properties, zeta potential, and particle size and oxidative stability (at 90 °C) of low-fat vegan mayonnaise samples prepared with CSG, FSG, and RSG were compared to samples prepared with guar gum (GG), Arabic gum (AG), and xanthan gum (XG). As a result, CSG, FSG, and RSG could be utilized for low-fat vegan mayonnaise as fat and egg replacers, stabilizers, and oxidative agents. The results of this study indicated that this study could offer a new perspective in adding value to flaxseed, chia seed, and rocket seed cold-press oil by-product. Full article

(This article belongs to the Special Issue Valorization of Food Processing By-Products)

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20 pages, 1521 KiB

Open AccessEditor’s ChoiceArticle

Byproducts (Flour, Meals, and Groats) from the Vegetable Oil Industry as a Potential Source of Antioxidants

by Mihaela Multescu, Ioana Cristina Marinas, Iulia Elena Susman and Nastasia Belc

Foods 2022, 11(3), 253; https://doi.org/10.3390/foods11030253 - 18 Jan 2022

Cited by 21 | Viewed by 3748

Abstract

The present study presents the use of photochemiluminescence assay (PCL) and 2,2 diphenyl-1-picryl-hydrazyl (DPPH), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), the ferric reducing antioxidant power (FRAP), and cupric ion reducing antioxidant capacity (CUPRAC) methods for the measurement of lipid-soluble antioxidant capacity (ACL) of 14 different byproducts [...] Read more.

The present study presents the use of photochemiluminescence assay (PCL) and 2,2 diphenyl-1-picryl-hydrazyl (DPPH), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), the ferric reducing antioxidant power (FRAP), and cupric ion reducing antioxidant capacity (CUPRAC) methods for the measurement of lipid-soluble antioxidant capacity (ACL) of 14 different byproducts obtained from the vegetable oil industry (flour, meals, and groats). The research showed that the analyzed samples contain significant amounts of phenolic compounds between 1.54 and 74.85 mg gallic acid per gram of byproduct. Grape seed flour extract had the highest content of total phenolic compounds, 74.85 mg GAE/g, while the lowest level was obtained for the sunflower groats, 1.54 mg GAE/g. DPPH values varied between 7.58 and 7182.53 mg Trolox/g of byproduct, and the highest antioxidant capacity corresponded to the grape seed flour (7182.53 mg Trolox/g), followed by walnut flour (1257.49 mg Trolox/g) and rapeseed meals (647.29 mg Trolox/g). Values of ABTS assay of analyzed samples were between 0 and 3500.52 mg Trolox/g of byproduct. Grape seed flour had the highest value of ABTS (3500.52 mg Trolox/g), followed by walnut flower (1423.98) and sea buckthorn flour (419.46). The highest values for FRAP method were represented by grape seed flour (4716.75 mg Trolox/g), followed by sunflower meals (1350.86 mg Trolox/g) and rapeseed flour (1034.92 mg Trolox/g). For CUPRAC assay, grape seed flour (5936.76 mg Trolox/g) and walnut flour (1202.75 mg Trolox/g) showed the highest antioxidant activity. To assess which method of determining antioxidant activity is most appropriate for the byproducts analyzed, relative antioxidant capacity index (RACI) was calculated. Depending on the RACI value of the analyzed byproducts, the rank of antioxidant capacity ranged from −209.46 (walnut flour) to 184.20 (grape seed flour). The most sensitive methods in developing RACI were FRAP (r = 0.5795) and DPPH (r = 0.5766), followed by CUPRAC (r = 0.5578) and ABTS (r = 0.4449), respectively. Strong positive correlations between the antioxidant capacity of lipid-soluble compounds measured by PCL and other methods used for determining antioxidant activity were found (r > 0.9). Analyses have shown that the different types of byproducts obtained from the vegetable oil industry have a high antioxidant activity rich in phenolic compounds, and thus their use in bakery products can improve their nutritional quality. Full article

(This article belongs to the Special Issue Valorization of Food Processing By-Products)

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13 pages, 439 KiB

Open AccessArticle

Reuse of Wasted Bread as Soil Amendment: Bioprocessing, Effects on Alkaline Soil and Escarole (Cichorium endivia) Production

by Claudio Cacace, Carlo Giuseppe Rizzello, Gennaro Brunetti, Michela Verni and Claudio Cocozza

Foods 2022, 11(2), 189; https://doi.org/10.3390/foods11020189 - 11 Jan 2022

Cited by 7 | Viewed by 4192

Abstract

In an era characterized by land degradation, climate change, and a growing population, ensuring high-yield productions with limited resources is of utmost importance. In this context, the use of novel soil amendments and the exploitation of plant growth-promoting microorganisms potential are considered promising [...] Read more.

In an era characterized by land degradation, climate change, and a growing population, ensuring high-yield productions with limited resources is of utmost importance. In this context, the use of novel soil amendments and the exploitation of plant growth-promoting microorganisms potential are considered promising tools for developing a more sustainable primary production. This study aimed at investigating the potential of bread, which represents a large portion of the global food waste, to be used as an organic soil amendment. A bioprocessed wasted bread, obtained by an enzymatic treatment coupled with fermentation, together with unprocessed wasted bread were used as amendments in a pot trial. An integrated analytical plan aimed at assessing (i) the modification of the physicochemical properties of a typical Mediterranean alkaline agricultural soil, and (ii) the plant growth-promoting effect on escarole (Cichorium endivia var. Cuartana), used as indicator crop, was carried out. Compared to the unamended soils, the use of biomasses raised the soil organic carbon content (up to 37%) and total nitrogen content (up to 40%). Moreover, the lower pH and the higher organic acid content, especially in bioprocessed wasted bread, determined a major availability of Mn, Fe, and Cu in amended soils. The escaroles from pots amended with raw and bioprocessed bread had a number of leaves, 1.7- and 1.4-fold higher than plants cultivated on unamended pots, respectively, showing no apparent phytotoxicity and thus confirming the possible re-utilization of such residual biomasses as agriculture amendments. Full article

(This article belongs to the Special Issue Valorization of Food Processing By-Products)

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23 pages, 1442 KiB

Open AccessArticle

Exploring the DPP-IV Inhibitory, Antioxidant and Antibacterial Potential of Ovine “Scotta” Hydrolysates

by Roberto Cabizza, Francesco Fancello, Giacomo Luigi Petretto, Roberta Addis, Salvatore Pisanu, Daniela Pagnozzi, Antonio Piga and Pietro Paolo Urgeghe

Foods 2021, 10(12), 3137; https://doi.org/10.3390/foods10123137 - 17 Dec 2021

Cited by 11 | Viewed by 3117

Abstract

The aim of this work was to valorize the by-product derived from the ricotta cheese process (scotta). In this study, ovine scotta was concentrated by ultrafiltration and then subjected to enzymatic hydrolyses using proteases of both vegetable (4% E:S, 4 h, 50 °C) [...] Read more.

The aim of this work was to valorize the by-product derived from the ricotta cheese process (scotta). In this study, ovine scotta was concentrated by ultrafiltration and then subjected to enzymatic hydrolyses using proteases of both vegetable (4% E:S, 4 h, 50 °C) and animal origin (4% E:S, 4 h, 40 °C). The DPP-IV inhibitory, antioxidant, and antibacterial activities of hydrolysates from bromelain (BSPH) and pancreatin (PSPH) were measured in vitro. Both the obtained hydrolysates showed a significantly higher DPP-IV inhibitory activity compared to the control. In particular, BSPH proved to be more effective than PSPH (IC₅₀ 8.5 ± 0.2 vs. 13 ± 1 mg mL⁻¹). Moreover, BSPH showed the best antioxidant power, while PSPH was more able to produce low-MW peptides. BSPH and PSPH hydrolysates showed a variable but slightly inhibitory effect depending on the species or strain of bacteria tested. BSPH and PSPH samples were separated by gel permeation chromatography (GPC). LC-MS/MS analysis of selected GPC fractions allowed identification of differential peptides. Among the peptides 388 were more abundant in BSPH than in the CTRL groups, 667 were more abundant in the PSPH group compared to CTRL, and 97 and 75 of them contained sequences with a reported biological activity, respectively. Full article

(This article belongs to the Special Issue Valorization of Food Processing By-Products)

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13 pages, 1551 KiB

Open AccessArticle

Evaluating the Potential of the Defatted By-Product of Aurantiochytrium sp. Industrial Cultivation as a Functional Food

by João Reboleira, Rafael Félix, Carina Félix, Marcelo M. R. de Melo, Carlos M. Silva, Jorge A. Saraiva, Narcisa M. Bandarra, Bárbara Teixeira, Rogério Mendes, Maria C. Paulo, Joana Coutinho and Marco F. L. Lemos

Foods 2021, 10(12), 3058; https://doi.org/10.3390/foods10123058 - 9 Dec 2021

Cited by 4 | Viewed by 3036

Abstract

While Aurantiochytrium sp. is an increasingly popular source of polyunsaturated fatty acids (PUFAs), its extraction generates high amounts of waste, including the spent, defatted residue. The composition and bioactivities of this by-product could prove to be a major part of the sustainable valorisation [...] Read more.

While Aurantiochytrium sp. is an increasingly popular source of polyunsaturated fatty acids (PUFAs), its extraction generates high amounts of waste, including the spent, defatted residue. The composition and bioactivities of this by-product could prove to be a major part of the sustainable valorisation of this organism within the framework of a circular economy. In this study, the defatted biomass of commercial Aurantiochytrium sp. was nutritionally characterised, and its amino acid profile was detailed. Additionally, the antioxidant and prebiotic potentials of an enzymatically digested sample of defatted Aurantiochytrium sp. were evaluated under a set of miniaturised in vitro assays. The nutritional profile of the spent Aurantiochytrium biomass revealed a protein and dietary-fibre rich product, with values reaching 26.7% and 31.0% for each, respectively. It also held high concentrations of glutamic and aspartic acid, as well as a favourable lysine/arginine ratio of 3.73. The digested samples demonstrated significant Weissela cibaria and Bifidobacterium bifidum growth-enhancing potential. Residual ferric reducing antioxidant power (FRAP) activity was likely attributed to antioxidant amino acids or peptides. The study demonstrated that some of the nutritional and functional potential that reside in the defatted Aurantiochytrium sp. waste encourages additional studies and the development of food supplements employing this resource’s by-products under a biorefinery framework. Full article

(This article belongs to the Special Issue Valorization of Food Processing By-Products)

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14 pages, 905 KiB

Open AccessArticle

Compositional Features and Nutritional Value of Pig Brain: Potential and Challenges as a Sustainable Source of Nutrients

by Jaruwan Chanted, Worawan Panpipat, Atikorn Panya, Natthaporn Phonsatta, Ling-Zhi Cheong and Manat Chaijan

Foods 2021, 10(12), 2943; https://doi.org/10.3390/foods10122943 - 30 Nov 2021

Cited by 12 | Viewed by 3208

Abstract

The goal of this study was to establish the nutritional value and compositional properties of the brains of crossbred pigs (Landrace–Large white–Duroc (LLD)), in order to realize the zero-waste concept and increase the use of by-products in the sustainable meat industry. Fat (9.25% [...] Read more.

The goal of this study was to establish the nutritional value and compositional properties of the brains of crossbred pigs (Landrace–Large white–Duroc (LLD)), in order to realize the zero-waste concept and increase the use of by-products in the sustainable meat industry. Fat (9.25% fresh weight (fw)) and protein (7.25% fw) were the principal dry matters of pig brain, followed by carbohydrate and ash. Phospholipid and cholesterol had a 3:1 ratio. Pig brain had a red tone (L* = 63.88, a* = 5.60, and b* = 15.43) and a high iron content (66 mg/kg) due to a total heme protein concentration of 1.31 g/100 g fw. The most prevalent macro-element was phosphorus (14 g/kg), followed by potassium, sodium, calcium, and magnesium. Zinc, copper, and manganese were among the other trace elements discovered. The most prevalent nitrogenous constituents were alkali-soluble protein, followed by water-soluble protein, stromal protein, salt-soluble protein, and non-protein nitrogen. Essential amino acids were abundant in pig brain (44% of total amino acids), particularly leucine (28.57 mg/g protein), threonine, valine, and lysine. The total lipid, neutral, and polar lipid fractions of the pig brain had different fatty acid compositions. The largest amount was observed in saturated fatty acids (SFA), followed by monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). Stearic acid and palmitic acid were the most common SFA. Oleic acid was the most prevalent MUFA, while docosahexaenoic acid was the most common PUFA. Thus, the pig brain can be used in food formulations as a source of nutrients. Full article

(This article belongs to the Special Issue Valorization of Food Processing By-Products)

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12 pages, 2734 KiB

Open AccessFeature PaperArticle

Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector

by Alessandra De Bruno, Rosa Romeo, Antonio Gattuso, Amalia Piscopo and Marco Poiana

Foods 2021, 10(11), 2684; https://doi.org/10.3390/foods10112684 - 3 Nov 2021

Cited by 17 | Viewed by 7177

Abstract

This work aimed to evaluate the antioxidant effect determined by the addition of phenolic extract on the oxidative stability and quality of vegan mayonnaise. Two different antioxidant extracts containing 100 mg L⁻¹ of hydroxytyrosol and obtained by olive mill wastewater were used [...] Read more.

This work aimed to evaluate the antioxidant effect determined by the addition of phenolic extract on the oxidative stability and quality of vegan mayonnaise. Two different antioxidant extracts containing 100 mg L⁻¹ of hydroxytyrosol and obtained by olive mill wastewater were used in the preparation. After preliminary studies, already evaluated in other works, on hydrophilic and lipophilic food matrices, the results of this study could contribute to understanding the effects of the enrichment on emulsified food systems with phenolic extracts. The functionalized mayonnaise samples were monitored up to 45 days of storage at 10 °C in comparison with a control sample for microbiological, physicochemical, antioxidant, sensory properties and for oxidative stability. The results achieved through this work showed the efficacy of the use of phenolic extract as ingredients for its positive effect on chemical properties of mayonnaise. The adding extracts lead to the increase of oxidative stability with an induction period higher (about 24 h) than the control sample (about 12 h). Full article

(This article belongs to the Special Issue Valorization of Food Processing By-Products)

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20 pages, 2940 KiB

Open AccessArticle

The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream

by Ilker Atik, Zeynep Hazal Tekin Cakmak, Esra Avcı and Salih Karasu

Foods 2021, 10(10), 2302; https://doi.org/10.3390/foods10102302 - 28 Sep 2021

Cited by 18 | Viewed by 3676

Abstract

This study aimed to investigate the utilization of cold-pressed chia-seed oil by-products (CSOB) in a low-fat ice cream formulation as a fat replacer and stabilizer. In the study, ice cream emulsion mixtures were formulated by using 0.2–0.4% xanthan gum (XG), 2.5–12.5% fat, and [...] Read more.

This study aimed to investigate the utilization of cold-pressed chia-seed oil by-products (CSOB) in a low-fat ice cream formulation as a fat replacer and stabilizer. In the study, ice cream emulsion mixtures were formulated by using 0.2–0.4% xanthan gum (XG), 2.5–12.5% fat, and 1–3% CSOB. Optimization was performed using the response surface methodology (RSM) and full factorial central composite design (CCD) based on the flow behavior rheological properties of the emulsions obtained from 17 different experimental points. All of the emulsion samples showed non-Newtonian shear-thinning flow behavior. The consistency coefficient (Κ) values of the emulsion samples were found to be 4.01–26.05 Pasⁿ and were significantly affected by optimization parameters (p < 0.05). The optimum formulation was determined as 0.29% XG, 2.5% CSOB, 2.5% fat. The low-fat (LF-IC) and full-fat control samples (FF-IC) were compared to samples produced with an optimum formulation (CBLF-IC) based on the steady shear, frequency sweep, and 3-ITT (three interval thixotropy test) rheological properties, thermal properties, emulsion stability, light microscope images, and sensory quality. CBLF-IC showed similar rheological behavior to FF-IC. The mix of CBLF-IC showed higher emulsion stability and lower poly-dispersity index (PDI) value and fat globule diameters than those of FF-IC and LF-IC. The thermal properties of the samples were significantly affected by the addition of CSOB in an ice cream mix. CBLF-IC exhibited a lower temperature range (ΔT), enthalpy of fusion (ΔH_f), and freezing point temperature (T_f) than those of FF-IC and LF-IC. While CBLF-IC exhibited a higher overrun value than other samples, it showed similar sensory properties to the FF-IC sample. The results of this study suggested that CSOB could be used successfully in low-fat ice cream production. This study also has the potential to gain new perspectives for the evaluation of CSOB as a fat substitute in a low-fat ice cream. Full article

(This article belongs to the Special Issue Valorization of Food Processing By-Products)

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