Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry
Abstract
:1. Introduction
2. Processing of Cereals and the Derived By-Products
3. Dietary Fibres Extracted from Cereal Processing By-Products
4. Phytochemicals Extracted from Cereal Processing By-Products
5. Proteins Extracted from Cereal Processing By-Products
6. Biopolymer-Based Packaging from Cereal By-Products
7. Valorisation of Cereal By-Products through New Product Development (NPD)
8. Environmental and Economic Sustainability Outlook
9. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
Abbreviations
Araf | α-L-arabinofuranosyl |
A/X | Arabinose to xylose ratio |
AXOS | Arabinoxylan-oligosaccharides |
AXs | Arabinoxylans |
BLIS | Bacteriocin-like inhibitory substances |
bio-PE | Bio-based polyethylene |
bio-PET | Bio-based polyethylene terephthalate |
bio-PUR | Bio-based polyurethane |
BMI | Body mass index |
C | Carbon |
CO2 | Carbon dioxide |
CVD | Cardiovascular disease |
DP | Degree of polymerization |
DAG | Diacylglycerols |
DDGS | Dried distiller’s grain with solubles |
d.b. | Dry basis |
EFSA | European Food Safety Authority |
EU | European Union |
EPS | Exopolysaccharides |
FA | Fatty acid |
FA | Ferulic acid |
FAO | Food and Agriculture Organization |
FDA | Food and Drug Administration |
GABA | γ-aminobutyric acid |
GI | Glycaemic index |
H2O2 | Hydrogen peroxide |
LAB | Lactic acid bacteria |
LCA | Life cycle assessment |
LDL | Low density lipoproteins |
MAG | Monoglycerides |
MUFA | Monounsaturated fatty acids |
NPD | New Product Development |
O2 | Molecular oxygen |
N | Nitrogen |
O | Oxygen |
PHA | Polyhydroxyalkanoates |
PLA | Polylactic acid |
AX | Polysaccharide arabinoxylan |
PUFA | Polyunsaturated fatty acids |
PEF | Product environmental footprint |
S&T | Scientific-technological |
SCO | Single cell oils |
SCP | Single cell proteins |
SSF | Solid-state fermentation |
SE | Sterol esters |
SWE | Subcritical water extraction |
SC-CO2 | Supercritical carbon dioxide extraction |
TAG | Triglycerides |
UAE | Ultrasonic(/Ultrasound)-assisted extraction |
UN | United Nations |
WEAX | Water-extractable arabinoxylans |
WUAX | Water-unextractable arabinoxylans |
WHO | World Health Organization |
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Compound | Techniques | References |
---|---|---|
Arabinoxylans | Fermentation | [102,103,104] |
Ultrasonic/microwave | [105,106] | |
Enzymatic treatment | [107,108,109,110] | |
Milling fractions | [111,112,113] | |
Alkaline treatment | [114,115,116,117] | |
Nixtamalization | [118] | |
Starch removal | [119] | |
Extrusion | [80,86,89,120] | |
Subcritical water treatment | [119,121] | |
β-glucans | Ultrasound | [122] |
Roller-milling/pearling | [123] | |
Milling | [124,125,126] | |
Fermentation | [127,128] | |
Enzymatic treatment | [129,130] | |
Extrusion | [131,132,133,134] | |
Subcritical water treatment | [119,135,136] |
Extraction Method | Conditions | Cereal By-Product | Reference |
---|---|---|---|
Supercritical carbon dioxide | Pressure (15–35 MPa), temperature (40–60 °C) and CO2 + ethanol (0–60% ethanol concentration, v/v) | Brewer’s spent grain | [139] |
Temperature (40 and 60 °C), pressure (30 and 40 MPa) and ethanol (0, 5 and 10%) | Rice bran | [140] | |
Green method using glycerol | Temperature (40–70 °C), concentration of glycerol (10–70%, v/v) and liquid-to-solid ratio (10–40 mL g−1) | Rice bran | [141] |
Solvent extraction | Absolute methanol, 80% methanol, absolute ethanol, 80% ethanol, and 50% acetone | Wheat bran and barley husk | [142] |
Thermal processing coupled with ultrasound extraction | Temperature 80 °C for 10 min | Wheat and oat bran | [143] |
Pressurized solutions | Concentrations of ethanol in water (0–80%), temperature (130–160 °C) and extraction times (20–60 min) | Wheat bran | [144] |
Ultrasonic-assisted extraction (UAE) | Ethanol and limonene, temperature 51 and 60 °C respectively | Rice berry bran | [145] |
Temperature (30–60 °C), pH (2–4), solvent concentration 920–60%), time (10–60 min) | Black and purple rice bran | [146] | |
Time (10–30 min), ethanol concentration (30–70%), solvent to solids (mL g−1) | Red sorghum bran | [147] | |
Temperature (20–90 °C), time (1–25 min) | Defatted oat (Avena sativa L.) bran | [122] | |
Steam explosion-assisted extraction | Temperature 215 °C for 120 s | Wheat bran | [148] |
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Skendi, A.; Zinoviadou, K.G.; Papageorgiou, M.; Rocha, J.M. Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry. Foods 2020, 9, 1243. https://doi.org/10.3390/foods9091243
Skendi A, Zinoviadou KG, Papageorgiou M, Rocha JM. Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry. Foods. 2020; 9(9):1243. https://doi.org/10.3390/foods9091243
Chicago/Turabian StyleSkendi, Adriana, Kyriaki G. Zinoviadou, Maria Papageorgiou, and João M. Rocha. 2020. "Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry" Foods 9, no. 9: 1243. https://doi.org/10.3390/foods9091243