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Recovery of High Value-Added Compounds from Food By-Product

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (31 July 2021) | Viewed by 50407

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Prof. Dr. Remedios Yáñez

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Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain
Interests: waste treatment; environmental engineering; wastewater treatment; environment; fractionation; chemical engineering; lignin; lignocellulosic conversion; biomass; green technology

Dr. Beatriz Gullon

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Department of Chemical Engineering, Faculty of Science, University of Vigo, Vigo, Spain
Interests: sustainable process; agro-industrial residues; added-value products; isolation and characterization; innovative extraction methods
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Dear Colleagues,

Currently, large amounts of food by-products, with a high economic value, are discarded every year by processing industries. What's more, these companies are paying to get rid of their by-products, which can account for up to 60% of the total weight in some cases and lack commercial value, and therefore, can be considered as plentiful and cheap resources. However, these by-products contain free sugars, minerals, fatty acids, carbohydrates, lignin, fiber, protein and phenolics, along with vitamins and other bioactive compounds, that exert beneficial effects on health, since they exhibit several biological properties including antioxidant, anti-inflammation, anticancer, cardio-protective, antimicrobial and prebiotic activities. Among the greatest challenges for food by-products upgrading it is worth mentioning the variability of the samples together with the fact that are perishable, but the wide range of novel applications of their bioactive compounds in the food, pharmaceutical and cosmetic industries make them have great potential as raw materials for the development of integrated multi-product biorefineries, in line with the circular economy and thus improving the economic competitiveness of the industry.

Prof. Remedios Yáñez
Dr. Beatriz Gullón
Guest Editors

Manuscript Submission Information

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Keywords

Food By-Products
Multi-Product
Biorefineries
Bioactive Compounds
Functional Foods
Biological Activities
Phenolic Compounds
Prebiotics
Bioproducts

Published Papers (10 papers)

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Editorial

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2 pages, 191 KiB

Open AccessEditorial

Recovery of High Value-Added Compounds from Food By-Product

by Beatriz Gullón and Remedios Yáñez

Foods 2022, 11(12), 1670; https://doi.org/10.3390/foods11121670 - 07 Jun 2022

Cited by 1 | Viewed by 1237

Abstract

The agri-food industry generates large quantities of by-products, both of animal and vegetable origin, which are currently discarded or destined to low-value-added applications [...] Full article

(This article belongs to the Special Issue Recovery of High Value-Added Compounds from Food By-Product)

Research

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10 pages, 2088 KiB

Open AccessArticle

Evaluation of the Antioxidant Activity, Deodorizing Effect, and Antibacterial Activity of ‘Porotan’ Chestnut By-Products and Establishment of a Compound Paper

by Yoko Tsurunaga and Tetsuya Takahashi

Foods 2021, 10(5), 1141; https://doi.org/10.3390/foods10051141 - 20 May 2021

Cited by 5 | Viewed by 2703

Abstract

Chestnuts are widely cultivated for their edible portion (kernel), whereas the non-edible parts are discarded. To enable the utilization of the by-products of processed chestnuts, we separated them into green and brown burs, shells, inner skin, and leaves, and analyzed the bioactive properties of the ground components. We also created a composite paper, comprising the inner skin, and examined its deodorant properties. It was revealed that the inner skin had the highest functionality and showed potent antioxidant, antibacterial, and deodorant properties. Furthermore, when we produced a paper, containing 60% inner skin, and examined its deodorant properties, we found that it was highly effective in deodorizing ammonia and acetic acid gases. These results show that the inner skin of chestnuts is a promising material for developing hygiene and other products. Full article

(This article belongs to the Special Issue Recovery of High Value-Added Compounds from Food By-Product)

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12 pages, 5387 KiB

Open AccessArticle

Enzymatic Digestion of Calf Fleshing Meat By-Products: Antioxidant and Anti-Tyrosinase Activity of Protein Hydrolysates, and Identification of Fatty Acids

by Tullia Tedeschi, Cecilia Anzani, Maura Ferri, Silvia Marzocchi, Maria Fiorenza Caboni, Stefania Monari and Annalisa Tassoni

Foods 2021, 10(4), 755; https://doi.org/10.3390/foods10040755 - 02 Apr 2021

Cited by 10 | Viewed by 2507

Abstract

The food waste reduction through an efficient recovery of its valuable building molecules has become an important topic with a positive effect on the economy and the environment. In this work, the revalorization of slaughterhouse calf fleshing meat through its enzymatic hydrolysis is proposed. The proteolytic activity of 11 enzymes was initially screened and the four most efficient enzymes (papain, trypsin, pancreatin, and bromelain) were selected. The molecular profiling of the different protein/peptide fractions by the Linear Trap Quadrupole-OrbiTrap technique showed compositional differences due to the specificity of the enzymes’ cleavage sites. In order to find a potential reuse of these hydrolysates, the analysis of antioxidant and, for the first time on fleshing meat hydrolysates, of anti-tyrosinase activities, was performed. Papain-digested samples were those showing the highest inhibition activity of tyrosinase enzyme (55.6%) as well as the highest antioxidant activity (3.52 g TEAC/L). In addition, the composition analysis of the lipid fraction was performed. The mono-unsaturated fatty acids resulted to be the most abundant lipid in all the samples with the exception of pancreatin-treated hydrolysates in which poly-unsaturated fatty acids were predominant. The present results seemed to support a possible valorization of isolated fractions from calf fleshing by-products, as food or feed ingredients, by the implementation of fraction isolation within the meat-processing pipeline. Full article

(This article belongs to the Special Issue Recovery of High Value-Added Compounds from Food By-Product)

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14 pages, 958 KiB

Open AccessArticle

Microwave Assisted Extraction of Bioactive Carbohydrates from Different Morphological Parts of Alfalfa (Medicago sativa L.)

by Daniela Alejandra Solarte, Ana Isabel Ruiz-Matute, Diana M. Chito-Trujillo, Maite Rada-Mendoza and María Luz Sanz

Foods 2021, 10(2), 346; https://doi.org/10.3390/foods10020346 - 06 Feb 2021

Cited by 9 | Viewed by 2173

Abstract

Despite the nutritional properties of alfalfa, its production is mainly for animal feed and it is undervalued as a food source. In this study, the valorization of alfalfa as a potential source of bioactive carbohydrates [inositols, α-galactooligosaccharides (α-GOS)] is presented. A Box–Behnken experimental design was used to optimize the extraction of these carbohydrates from leaves, stems, and seeds of alfalfa by solid–liquid extraction (SLE) and microwave-assisted extraction (MAE). Optimal extraction temperatures were similar for both treatments (40 °C leaves, 80 °C seeds); however, SLE required longer times (32.5 and 60 min vs. 5 min). In general, under similar extraction conditions, MAE provided higher yields of inositols (up to twice) and α-GOS (up to 7 times); hence, MAE was selected for their extraction from 13 alfalfa samples. Pinitol was the most abundant inositol of leaves and stems (24.2–31.0 mg·g⁻¹ and 15.5–22.5 mg·g⁻¹, respectively) while seed extracts were rich in α-GOS, mainly in stachyose (48.8–84.7 mg·g⁻¹). In addition, inositols and α-GOS concentrations of lyophilized MAE extracts were stable for up to 26 days at 50 °C. These findings demonstrate that alfalfa is a valuable source of bioactive carbohydrates and MAE a promising alternative technique to obtain functional extracts. Full article

(This article belongs to the Special Issue Recovery of High Value-Added Compounds from Food By-Product)

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13 pages, 1348 KiB

Open AccessArticle

Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones

by Silje Steinsholm, Åge Oterhals, Jarl Underhaug and Tone Aspevik

Foods 2021, 10(1), 38; https://doi.org/10.3390/foods10010038 - 25 Dec 2020

Cited by 13 | Viewed by 2835

Abstract

The focus on natural foods and “clean” labeled products is increasing and encourages development of new biobased ingredients. Fish solubles derived from downstream processing of side stream materials in the fish filleting industries have potential as emulsifiers based on their surface-active and emulsion stabilizing properties. The aim of this study was to evaluate and compare emulsion properties and critical micelle concentration (CMC) of direct protein extracts and protein hydrolysates based on fish backbones, and to identify associations between molecular weight distribution and process yield with the studied physicochemical properties. Protein extracts and enzymatic protein hydrolysates were produced based on two raw materials (cod and salmon backbones), two enzymes with different proteolytic specificity, and varying hydrolysis time. Emulsion activity index (EAI), emulsion stability index (ESI) and CMC were measured and compared with casein as a reference to protein-based emulsifiers. Protein hydrolysis was found to have negative impact on EAI and CMC, likely due to generation of small peptides disrupting the amphiphilic balance. The direct protein extracts had comparable EAI with casein, but the latter had superior ESI values. Protein hydrolysates with acceptable EAI could only be obtained at the expense of product yield. The study emphasizes the complexity of physicochemical properties of protein hydrolysates and discusses the challenges of achieving both good surface-active properties and high product yield. Full article

(This article belongs to the Special Issue Recovery of High Value-Added Compounds from Food By-Product)

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13 pages, 2143 KiB

Open AccessArticle

Prebiotic Potential and Anti-Inflammatory Activity of Soluble Polysaccharides Obtained from Soybean Residue

by Bao Le, Thi Ngoc Anh Pham and Seung Hwan Yang

Foods 2020, 9(12), 1808; https://doi.org/10.3390/foods9121808 - 06 Dec 2020

Cited by 20 | Viewed by 2811

Abstract

In the present study, we assessed the extraction of low molecular weight soluble polysaccharides (MESP) from soybean by-products using microwave-assisted enzymatic technology and proposed the chemical structure of MESP using Fourier transform-infrared spectroscopy, gas chromatography, and ¹H and ¹³C nuclear magnetic resonance spectrum analysis. The results suggested that MESP mainly comprised arabinose, rhamnose, and glucuronic acid with (1→4) glycosidic linkages in the backbone. Compared with inulin, MESP was found to selectively stimulate the growth of Lactobacillus probiotics. Moreover, the results of in vitro fermentation indicated that MESP significantly increased the concentrations of both acetate and butyrate (p < 0.05). MESP were treated on lipopolysaccharide (LPS)-stimulated RAW264.7 cells to determine the anti-inflammatory effect in vitro. It was observed that MESP inhibited nitric oxide, tumor necrosis factor (TNF)-α, interleukin (IL)-1β, IL-6, and IL-10 production. Furthermore, Western blotting results indicated that MESP significantly attenuated LPS-induced downregulation of phosphorylation levels of Janus kinase 2 (JAK2) and signal transducer and activator of transcription 3 (STAT3) in macrophages. The underlying mechanism might involve inhibition of the expression of pro-inflammatory cytokines, presumably via JAK2/STAT3 pathway. Collectively, the results of our study paved way for the production of MESP, which may be potentially used as nutraceutical ingredients for prebiotics and anti-inflammatory agents, from soybean residue. Full article

(This article belongs to the Special Issue Recovery of High Value-Added Compounds from Food By-Product)

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21 pages, 1337 KiB

Open AccessArticle

Environmentally Friendly Hydrothermal Processing of Melon by-Products for the Recovery of Bioactive Pectic-Oligosaccharides

by Xiana Rico, Beatriz Gullón and Remedios Yáñez

Foods 2020, 9(11), 1702; https://doi.org/10.3390/foods9111702 - 20 Nov 2020

Cited by 19 | Viewed by 3632

Abstract

Melon by-products, that currently lack high value-added applications, could be a sustainable source of bioactive compounds such as polysaccharides and antioxidants. In this work, melon peels were extracted with water to remove free sugars, and the water-insoluble solids (WISs) were subjected to hydrothermal processing. The effect of temperature on the composition of the obtained liquors and their total phenolic content was evaluated. The selected liquors were also characterized by matrix assisted laser desorption/ionization-time of flight mass spectroscopy (MALDI-TOF MS), fourier transform infrared spectroscopy (FTIR) and high performance anion exchange chromatography with pulsed amperometric detection (HPAEC–PAD), and its phenolic compounds were identified and quantified by high-performance liquid chromatography-diode array detector-tandem mass spectrometry (HPLC–DAD–MS/MS). In addition, the spent solids from the hydrothermal treatment were characterized and their potential use was assessed. At the optimal conditions of 140 °C (severity 2.03), the total oligosaccharide yield accounted for 15.24 g/100 g WIS, of which 10.07 g/100 g WIS were oligogalacturonides. The structural characterization confirmed the presence of partially methyl esterified oligogalacturonides with a wide range of polymerization degrees. After precipitation, 16.59 g/100 g WIS of pectin were recovered, with a galacturonic acid content of 55.41% and high linearity. Full article

(This article belongs to the Special Issue Recovery of High Value-Added Compounds from Food By-Product)

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Review

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22 pages, 1306 KiB

Open AccessEditor’s ChoiceReview

By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization

by María Fraga-Corral, Paz Otero, Javier Echave, Paula Garcia-Oliveira, Maria Carpena, Amira Jarboui, Bernabé Nuñez-Estevez, Jesus Simal-Gandara and Miguel A. Prieto

Foods 2021, 10(1), 137; https://doi.org/10.3390/foods10010137 - 11 Jan 2021

Cited by 66 | Viewed by 12145

Abstract

During recent decades, consumers have been continuously moving towards the substitution of synthetic ingredients of the food industry by natural products, obtained from vegetal, animal or microbial sources. Additionally, a circular economy has been proposed as the most efficient production system since it allows for reducing and reutilizing different wastes. Current agriculture is responsible for producing high quantities of organic agricultural waste (e.g., discarded fruits and vegetables, peels, leaves, seeds or forestall residues), that usually ends up underutilized and accumulated, causing environmental problems. Interestingly, these agri-food by-products are potential sources of valuable bioactive molecules such as tannins. Tannins are phenolic compounds, secondary metabolites of plants widespread in terrestrial and aquatic natural environments. As they can be found in plenty of plants and herbs, they have been traditionally used for medicinal and other purposes, such as the leather industry. This fact is explained by the fact that they exert plenty of different biological activities and, thus, they entail a great potential to be used in the food, nutraceutical and pharmaceutical industry. Consequently, this review article is directed towards the description of the biological activities exerted by tannins as they could be further extracted from by-products of the agri-food industry to produce high-added-value products. Full article

(This article belongs to the Special Issue Recovery of High Value-Added Compounds from Food By-Product)

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16 pages, 2238 KiB

Open AccessFeature PaperReview

Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives

by Marco Spaggiari, Chiara Dall’Asta, Gianni Galaverna and María Dolores del Castillo Bilbao

Foods 2021, 10(1), 85; https://doi.org/10.3390/foods10010085 - 04 Jan 2021

Cited by 37 | Viewed by 10948

Abstract

The aim of this study is to review the innovative techniques based on bioprocessing, thermal or physical treatments which have been proposed during the last few decades to convert rice bran into a valuable food ingredient. Rice bran (Oryza sativa) is the main by-product of rice grain processing. It is produced in large quantities worldwide and it contains a high amount of valuable nutrients and bioactive compounds with significant health-related properties. Despite that, its application in food industry is still scarce because of its sensitivity to oxidation processes, instability and poor technological suitability. Furthermore, the health-related effects of pretreated rice bran are also presented in this review, considering the up-to-date literature focused on both in vivo and in vitro studies. Moreover, in relation to this aspect, a brief description of rice bran arabinoxylans is provided. Finally, the application of rice bran in the food industry and the main technology aspects are concisely summarized. Full article

(This article belongs to the Special Issue Recovery of High Value-Added Compounds from Food By-Product)

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21 pages, 1298 KiB

Open AccessReview

Exploitation of Agro-Industrial Waste as Potential Source of Bioactive Compounds for Aquaculture

by Nayely Leyva-López, Cynthia E. Lizárraga-Velázquez, Crisantema Hernández and Erika Y. Sánchez-Gutiérrez

Foods 2020, 9(7), 843; https://doi.org/10.3390/foods9070843 - 28 Jun 2020

Cited by 48 | Viewed by 8036

Abstract

The agroindustry generates a large amount of waste. In postharvest, food losses can reach up to 50%. This waste represents a source of contamination of soil, air, and bodies of water. This represents a problem for the environment as well as for public health. However, this waste is an important source of bioactive compounds, such as phenolic compounds, terpenes, and β-glucans, among others. Several biological activities have been attributed to these compounds; for example, antioxidant, antimicrobial, gut microbiota, and immune system modulators. These properties have been associated with improvements in health. Recently, the approach of using these bioactive compounds as food additives for aquaculture have been addressed, where it is sought that organisms, in addition to growing, preserve their health and become disease resistant. The exploitation of agro-industrial waste as a source of bioactive compounds for aquaculture has a triple objective—to provide added value to production chains, reduce pollution, and improve the well-being of organisms through nutrition. However, to make use of the waste, it is necessary to revalue them, mainly by determining their biological effects in aquaculture organisms. The composition of bioactive compounds of agro-industrial wastes, their biological properties, and their application in aquaculture will be addressed here. Full article

(This article belongs to the Special Issue Recovery of High Value-Added Compounds from Food By-Product)

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