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Extraction, Chemistry and Utilization of Active Ingredients from Agri-Food Wastes and Byproducts

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

Deadline for manuscript submissions: closed (20 July 2023) | Viewed by 26249

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Special Issue Editor

Dr. Natércia Teixeira

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LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
Interests: agri-food wastes/byproducts; circular economy; compound extraction; chemical characterization; sustainability
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Special Issue Information

Dear Colleagues,

Agri-food wastes and byproducts have received increasing research attention due to their high contents of (bio)active ingredients, as well as opportunities to increase the income of producers and companies by feeding new markets and processing industries and the reduction in waste treatment taxes.

Taking advantage of the principles of a circular economy, where the waste of one particular industry is the raw material of another, there are numerous new ideas and applications for agri-food wastes/byproducts, including food product innovation, the development of new functional food products, isolation of active compounds for pharmaceutical and cosmetic applications, antioxidative and antimicrobial properties, etc.

However, this Special Issue aims to go a step further regarding the common identification and isolation of active ingredients and rich extracts from agri-food wastes/byproducts, focusing on their direct utilization for food, pharmaceutical and cosmetic purposes. This Special Issue also aims to think outside the box and present emerging technologies and ideas for future applications in other fields such as environmental sciences and for the development of new materials for various applications.

Dr. Natércia Teixeira
Guest Editor

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Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

active compounds
agri-food wastes/byproducts
extraction techniques
physical–chemical characterization
new applications

Published Papers (14 papers)

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Research

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13 pages, 3049 KiB

Open AccessArticle

Low Allergenicity in Processed Wheat Flour Products Using Tannins from Agri-Food Wastes

by Yoko Tsurunaga, Shiori Arima, Sae Kumagai and Eishin Morita

Foods 2023, 12(14), 2722; https://doi.org/10.3390/foods12142722 - 17 Jul 2023

Cited by 2 | Viewed by 1064

Abstract

The present study aimed to investigate the effect of the addition of tannins from unutilized resources on wheat allergen reduction, antioxidant properties, and quality by substituting 3%, 5%, and 10% of the flour with chestnut inner skin (CIS) and young persimmon fruit (YPF) powders to produce cookies. The enzyme-linked immunosorbent assay and Western blotting showed significantly lower wheat allergen content in CIS- or YPF-substituted cookies than in control cookies, and this effect was pronounced for CIS-substituted cookies. In addition, the tannin content and antioxidant properties of the CIS- or YPF-substituted cookies were markedly higher than those of the control cookies. Quality analysis of the CIS- and YPF-substituted cookies showed that the specific volume and spread factor, which are quality indicators for cookies, were slightly lower in the CIS- and YPF-substituted cookies than in the control cookies. Compared to the control, CIS substitution did not affect the breaking stress and total energy values of the cookies; however, YPF substitution at 10% increased these values. Color was also affected by the addition of CIS and YPF. The results suggest that the addition of CIS and YPF can reduce wheat allergens in cookies and improve tannin content and antioxidant properties. Full article

(This article belongs to the Special Issue Extraction, Chemistry and Utilization of Active Ingredients from Agri-Food Wastes and Byproducts)

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15 pages, 1934 KiB

Open AccessArticle

Comparison of Nutritional Composition and Antioxidant Properties of Pulverized and Unutilized Portions of Waxy Barley

by Tsugumi Furuichi, Daigo Abe, Takuya Uchikawa, Toshihiro Nagasaki, Mina Kanou, Junko Kasuga, Shingo Matsumoto and Yoko Tsurunaga

Foods 2023, 12(14), 2639; https://doi.org/10.3390/foods12142639 - 08 Jul 2023

Cited by 1 | Viewed by 1179

Abstract

To promote the use of waxy barley bran, an underutilized resource, samples of waxy barley were divided into three parts: polished waxy barley powder (PWBP), inner bran layer powder (IBLP), and outer bran layer powder (OBLP). The color and appearance, general properties, minerals, vitamins, β-glucan, antioxidant properties, and aroma of each part were compared. In terms of appearance and color, IBLP and OBLP appeared more yellow than PWBP; general components that were more abundant in IBLP and OBLP compared with PWBP were protein, fat, and ash. IBLP and OBLP had characteristically high values of Mg and Zn, monounsaturated and polyunsaturated fatty acids, vitamin B₁, total polyphenol content, H-ORAC, and DPPH. In particular, the vitamin B₁ content of OBLP was approximately 10 times higher than that of PWBP, and Mg and Zn content was more than five times higher than in PWBP. The β-glucan content of IBLP and OBLP was lower than that of PWBP, but relatively high. GC–MS analysis revealed that hexanal was the aroma component common to all three samples, and the peak areas were in the order of PWBP > OBLP > IBLP. Full article

(This article belongs to the Special Issue Extraction, Chemistry and Utilization of Active Ingredients from Agri-Food Wastes and Byproducts)

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15 pages, 798 KiB

Open AccessArticle

Impact of Ultrasonication on African Oil Bean (Pentaclethra macrophylla Benth) Protein Extraction and Properties

by Blessing C. Nwokocha, Afroditi Chatzifragkou and Colette C. Fagan

Foods 2023, 12(8), 1627; https://doi.org/10.3390/foods12081627 - 12 Apr 2023

Viewed by 1358

Abstract

African oil bean (Pentaclethra macrophylla Benth) is an underutilised edible oil seed that could represent a sustainable protein source. In this study, the impact of ultrasonication on the extraction efficiency and properties of protein from African oil bean (AOB) seeds was evaluated. The increase in the duration of extraction favoured the extraction of AOB proteins. This was observed by an increase in extraction yield from 24% to 42% (w/w) when the extraction time was increased from 15 min to 60 min. Desirable properties were observed in extracted AOB proteins; the amino acid profile of protein isolates revealed higher ratios of hydrophobic to hydrophilic amino acids compared to those of the defatted seeds, suggesting alterations in their functional properties. This was also supported by the higher proportion of hydrophobic amino acids and high surface hydrophobicity index value (3813) in AOB protein isolates. The foaming capacity of AOB proteins was above 200%, with an average foaming stability of 92%. The results indicate that AOB protein isolates can be considered promising food ingredients and could help stimulate the growth of the food industry in tropical Sub-Saharan regions where AOB seeds thrive. Full article

(This article belongs to the Special Issue Extraction, Chemistry and Utilization of Active Ingredients from Agri-Food Wastes and Byproducts)

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18 pages, 3136 KiB

Open AccessEditor’s ChoiceArticle

Valorization of Rice Husk (Oryza sativa L.) as a Source of In Vitro Antiglycative and Antioxidant Agents

by Ilaria Frosi, Daniela Vallelonga, Raffaella Colombo, Chiara Milanese and Adele Papetti

Foods 2023, 12(3), 529; https://doi.org/10.3390/foods12030529 - 25 Jan 2023

Cited by 4 | Viewed by 2014

Abstract

Rice husk is a good source of polyphenols, but it has not been efficiently utilized in food applications yet. Therefore, the aim of this work is to investigate, by in vitro assays, the polyphenolic extract (RHE) capacity of this waste to counteract the protein glycation at different stages of the reaction, correlating this activity with the antiradical properties. A microwave-assisted extraction using hydro-alcoholic solvents was applied to recover husk polyphenols. Extraction parameters were optimized by the design of the experiment. The extract with the highest polyphenolic recovery was obtained at 500 W and 90 °C, using 1:35 g of dry material/mL solvent, 80% ethanol, and a 5 min extraction time. Results highlight the ability of RHE to inhibit the formation of fructosamine in the early stage of glycation with a dose-dependent activity. Furthermore, in the middle stage of the reaction, the highest RHE tested concentration (2.5 mg/mL) almost completely inhibit the monitored advanced glycation end products (AGEs), as well as showing a good trapping ability against α-dicarbonyl intermediates. A strong positive correlation with antioxidant activity is also found. The obtained results are supported by the presence of ten polyphenols detected by RP-HPLC-DAD-ESI-MSⁿ, mainly hydroxycinnamic acids and flavonoids, already reported in the literature as antiglycative and antioxidant agents. Full article

(This article belongs to the Special Issue Extraction, Chemistry and Utilization of Active Ingredients from Agri-Food Wastes and Byproducts)

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16 pages, 1495 KiB

Open AccessArticle

Optimisation of Low-Toxicity Solvent Employment for Total Lipid and Tocopherol Compound Extraction from Patagonian Squid By-Products

by Alicia Rodríguez, Marcos Trigo, Santiago P. Aubourg and Isabel Medina

Foods 2023, 12(3), 504; https://doi.org/10.3390/foods12030504 - 21 Jan 2023

Cited by 5 | Viewed by 1396

Abstract

The extraction of total lipids and tocopherol compounds from Patagonian squid (Doriteuthis gahi) by-products (viscera, heads, skin, etc.), resulting from squid mantel commercialisation, was studied. An optimisation simplex-lattice design by employing low-toxicity solvents (ethanol, acetone, and ethyl acetate) was carried out taking into account their relative concentrations. The variance analysis of data showed that the quadratic model was statistically significant (p < 0.05); empirical coded equations were obtained as a function of the low-toxicity solvent ratios. The optimised lipid extraction was obtained by employing the 0.642/0.318/0.040 (ethanol/acetone/ethyl acetate) solvent ratio, respectively, leading to an 84% recovery of the total lipids extracted by the traditional procedure. In all extracting systems tested, the presence of α-, γ-, and δ-tocopherol compounds was detected, α-tocopherol being the most abundant. For α-, γ-, and δ-tocopherol compounds, the optimisation process showed that acetone extraction led to the highest concentrations in the lipid extract obtained (2736.5, 36.8, and 2.8 mg·kg⁻¹ lipids, respectively). Taking into account the recovery yield on a by-product basis, the values obtained for the three tocopherols were included in the 88.0–97.7%, 80.0–95.0%, and 25–75% ranges, respectively, when compared to the traditional extraction. This study provides a novel and valuable possibility for α-tocopherol extraction from marine by-products. Full article

(This article belongs to the Special Issue Extraction, Chemistry and Utilization of Active Ingredients from Agri-Food Wastes and Byproducts)

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17 pages, 1397 KiB

Open AccessArticle

Mathematical Modelling of Convective Drying of Orange By-Product and Its Influence on Phenolic Compounds and Ascorbic Acid Content, and Its Antioxidant Activity

by María del Carmen Razola-Díaz, Vito Verardo, Ana María Gómez-Caravaca, Belén García-Villanova and Eduardo Jesús Guerra-Hernández

Foods 2023, 12(3), 500; https://doi.org/10.3390/foods12030500 - 21 Jan 2023

Cited by 3 | Viewed by 1264

Abstract

Orange peel is one of the main by-products from juice processing, and is considered as a promising source of phenolic compounds with anti-carcinogenic, anti-inflammatory, anti-microbial and antioxidant properties. The drying is an essential step to ensure the storage of this by-product at an industrial level, in order to use it as a functional ingredient or as a nutraceutical. Thus, this research focuses on the evaluation of the effect of the convective air-drying process in orange by-products at three different temperatures (40, 60 and 80 °C) and air flows (0, 0.8 and 1.6 m/s) on the phenolic content (measured by HPLC-MS), the antioxidant activity (measured by DPPH, ABTS and FRAP), and the vitamin C content (measured by HPLC-UV/VIS). Moreover, the mathematical modelling of its drying kinetics was carried out to examine the orange by-product behavior. Among the tested mathematical models, the Page model reported the highest fit and the best drying conditions, which showed the lowest reductions were at 60 °C with an air flow of 1.6 m/s and taking 315 min. Full article

(This article belongs to the Special Issue Extraction, Chemistry and Utilization of Active Ingredients from Agri-Food Wastes and Byproducts)

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12 pages, 1584 KiB

Open AccessArticle

Development of Enriched Oil with Polyphenols Extracted from Olive Mill Wastewater

by Vassilis Athanasiadis, Andreas Voulgaris, Konstantinos Katsoulis, Stavros I. Lalas, Ioannis G. Roussis and Olga Gortzi

Foods 2023, 12(3), 497; https://doi.org/10.3390/foods12030497 - 21 Jan 2023

Cited by 4 | Viewed by 1895

Abstract

The extraction of olive oil produces significant residual olive-mill wastewater (OMW). The composition of OMW varies according to the type of olive, the fruit’s ripeness level, and the extraction method (traditional one-pressing system or continuous systems based on centrifugation of the olive pulp). In olive-producing countries, OMW is important for the environment and the economy and is also a low-cost source of polyphenolic compounds with high antioxidant properties. Olive oil’s properties, such as its anti-atherogenic, anti-inflammatory, anti-aging, and immunological modulator effects, have been attributed to its polyphenols. In this study, the cloud point extraction (CPE) method was used to recover polyphenolic compounds from OMW. The total micellar phase of the three recoveries was 24.2% and the total polyphenols (after sonication) was 504 mg GAE/Kg. Furthermore, the addition of polyphenols recovered from OMW enhanced the olive oil and extended its shelf life without changing its organoleptic properties. There was a 42.2% change in polyphenols after 0.5% enrichment of micellar dispersions. Thus, it is suggested that the CPE method could lead to better waste management in the olive oil industry and improve the nutritional quality of food products. Full article

(This article belongs to the Special Issue Extraction, Chemistry and Utilization of Active Ingredients from Agri-Food Wastes and Byproducts)

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16 pages, 1919 KiB

Open AccessArticle

Jabuticaba (Plinia sp.) Peel as a Source of Pectin: Characterization and Effect of Different Extraction Methods

by Laís M. Resende and Adriana S. Franca

Foods 2023, 12(1), 117; https://doi.org/10.3390/foods12010117 - 26 Dec 2022

Cited by 4 | Viewed by 1558

Abstract

The peel of jabuticaba, a small fruit native to Brazil, has been shown to be a potential source of antioxidants and soluble dietary fibers. In this study, flours prepared from these peels were evaluated as a source of pectin. Different extraction methods were employed: ultrasound (US) extraction followed by low temperature heating (40 °C); in a microwave (MW) without (method 1) or with cellulase (method 2) or hemicellulase (method 3); or in a water bath (method 4). Pectin yields ranged from approximately 18% for methods 1 and 4 up to 22% for enzyme-assisted extractions (methods 2 and 3). Methods that did not employ enzymes resulted in low amounts of methoxyl pectins, as opposed to high amounts of methoxyl pectins obtained after enzyme treatment. Cyanidin-3-O-glucoside (C3G) and ellagic acid were the main phenolic compounds found in jabuticaba peel pectins, with higher C3G levels obtained with enzyme-free extraction (methods 1 and 4). All pectins from jabuticaba peel presented a reddish tone, good emulsifying properties and high swelling capacity. The pectin extracted using US+MW+cellulase (method 2) presented better emulsifying performance (higher values of emulsifying activity and emulsion stability), more effective than commercially available citrus pectin. Full article

(This article belongs to the Special Issue Extraction, Chemistry and Utilization of Active Ingredients from Agri-Food Wastes and Byproducts)

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19 pages, 2765 KiB

Open AccessArticle

Asparagus Fructans as Emerging Prebiotics

by Amel Hamdi, Isabel Viera-Alcaide, Rafael Guillén-Bejarano, Rocío Rodríguez-Arcos, Manuel Jesús Muñoz, Jose Manuel Monje Moreno and Ana Jiménez-Araujo

Foods 2023, 12(1), 81; https://doi.org/10.3390/foods12010081 - 23 Dec 2022

Cited by 5 | Viewed by 3056

Abstract

Commercial fructans (inulin and oligofructose) are generally obtained from crops such as chicory, Jerusalem artichoke or agave. However, there are agricultural by-products, namely asparagus roots, which could be considered potential sources of fructans. In this work, the fructans extracted from asparagus roots and three commercial ones from chicory and agave were studied in order to compare their composition, physicochemical characteristics, and potential health effects. Asparagus fructans had similar chemical composition to the others, especially in moisture, simple sugars and total fructan contents. However, its contents of ash, protein and phenolic compounds were higher. FTIR analysis confirmed these differences in composition. Orafti^®GR showed the highest degree of polymerization (DP) of up to 40, with asparagus fructans (up to 25) falling between Orafti^®GR and the others (DP 10–11). Although asparagus fructan powder had a lower fructan content and lower DP than Orafti^®GR, its viscosity was higher, probably due to the presence of proteins. The existence of phenolic compounds lent antioxidant activity to asparagus fructans. The prebiotic activity in vitro of the four samples was similar and, in preliminary assays, asparagus fructan extract presented health effects related to infertility and diabetes diseases. All these characteristics confer a great potential for asparagus fructans to be included in the prebiotics market. Full article

(This article belongs to the Special Issue Extraction, Chemistry and Utilization of Active Ingredients from Agri-Food Wastes and Byproducts)

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14 pages, 1366 KiB

Open AccessArticle

Isolation and Identification of Constituents Exhibiting Antioxidant, Antibacterial, and Antihyperuricemia Activities in Piper methysticum Root

by Truong Ngoc Minh, Truong Mai Van, Tran Dang Khanh and Tran Dang Xuan

Foods 2022, 11(23), 3889; https://doi.org/10.3390/foods11233889 - 01 Dec 2022

Cited by 5 | Viewed by 1799

Abstract

The aqueous extract of kava (Piper methysticum) root is known as a traditional beverage for daily intake in the Western Pacific Islands, such as Fiji, Tonga, and Vanuatu, to induce relaxation and health-beneficial effects. In this study, the antioxidant, anti-hyperuricemia, and antibacterial properties of kava root were investigated through the isolation and purification of bioactive compounds in ten fractions separated by column chromatography (CC). They included six flavonoids, 5-hydroxy-4′,7-dimethoxyflavanone (C1), matteucinol (C2), isosakuranetin (C3), 5,7- dimethoxyflavanone (C4), 2′,4′-dihydroxy-6′-methoxydihydrochalcone (in MC5) and alpinetin (C10), and seven kavalactones, 5,6-dehydrokawain (DK) (in MC5 and C6), kavain (in MC7), yangonin (in MC7 and C8), dihydro-5,6-dehydrokavain (DDK) (in MC9), 7,8-dihydromethysticin (in MC9), dihydromethysticin (in MC9), methysticin (in MC9). The chemical structures of the compounds were illustrated by the analyses of gas chromatography–mass spectrometry (GC–MS), electrospray ionization–mass spectrometry (ESI–MS), nuclear magnetic resonance (¹H and ¹³C-NMR), and X-ray diffraction. The evaluation of the free radical scavenging activity of the isolated substances via the DPPH and ABTS assays revealed that C3 (IC₅₀: ABTS = 76.5; DPPH = 74.8 µg/mL) possessed the strongest antioxidant property. In terms of anti-hyperuricemia activity evaluated via the xanthine oxidase inhibitory in vitro assay, the compound C10 was the most promising inhibitor, revealing an IC₅₀ of 134.52 µg/mL. The two kavalactone mixtures in MC5 and a pure compound C6 inhibited the growth of bacteria Listeria monocytogenes, while MC7 can constrain the development of Klebsiella pneumoniae. This is the first study to isolate, purify, and identify the flavonoids isosakuranetin, 2′,4′-dihydroxy-6′-methoxydihydrochalcone and alpinetin in kava root and report their pharmaceutical potential. The identified bioactive compounds showed potent antioxidant, anti-hyperuricemia, and antibacterial activity and thus can enhance the value of beverages and foods derived from kava root. Full article

(This article belongs to the Special Issue Extraction, Chemistry and Utilization of Active Ingredients from Agri-Food Wastes and Byproducts)

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15 pages, 2621 KiB

Open AccessArticle

Establishment of a Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Apple Pomace

by María del Carmen Razola-Díaz, María José Aznar-Ramos, Eduardo Jesús Guerra-Hernández, Belén García-Villanova, Ana María Gómez-Caravaca and Vito Verardo

Foods 2022, 11(23), 3809; https://doi.org/10.3390/foods11233809 - 25 Nov 2022

Cited by 7 | Viewed by 1426

Abstract

Apple pomace is the main by-product from apple processing in the juice industry and is considered a source of polyphenols with several health bioactivities. Thus, this research focuses on the establishment of the ultrasound-assisted extraction of total phenolic compounds, focusing on phloretin and phloridzin, with high antioxidant activity from apple pomace, using a sonotrode. We used a Box–Behnken design of 15 experiments with 3 independent factors (ethanol (%), time (min) and amplitude (%)). The responses evaluated were the sum of phenolic compounds, phloretin and phloridzin measured by HPLC–MS-ESI-TOF, and antioxidant activity measured by DPPH, ABTS and FRAP. The validity of the model was confirmed by ANOVA. Further, it was carried out using a comparison between different apple pomaces with or without seeds extracted by the optimal conditions. Phloretin and phloridzin accounted for 7 to 32% of the total phenolic compounds in the apple pomaces. Among all the apple pomace analyzed, that of the variety Gala had the highest phenolic content and antioxidant activity. The presence of the cyanogenic compound amygdalin was detected in apple pomaces that contained seeds accompanied with a higher content of phloretin and phloridzin but a lower content of flavan-3-ols. Full article

(This article belongs to the Special Issue Extraction, Chemistry and Utilization of Active Ingredients from Agri-Food Wastes and Byproducts)

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24 pages, 6295 KiB

Open AccessArticle

Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products

by Mónica Umaña, Laura Llull, José Bon, Valeria Soledad Eim and Susana Simal

Foods 2022, 11(23), 3750; https://doi.org/10.3390/foods11233750 - 22 Nov 2022

Cited by 1 | Viewed by 1810

Abstract

The use of artificial neural networks (ANNs) is proposed to optimize the formulation of stable oil-in-water emulsions (oil 6% w/w) with a flour made from orange by-products (OBF), rich in pectins (21 g/100 g fresh matter), in different concentrations (0.95, 2.38, and 3.40% w/w), combined with or without soy proteins (0.3 and 0.6% w/w). Emulsions containing OBF were stable against coalescence and flocculation (with 2.4 and 3.4% OBF) and creaming (3.4% OBF) for 24 h; the droplets’ diameter decreased up to 44% and the viscosity increased up to 37% with higher concentrations of OBF. With the protein addition, the droplets’ diameter decreased by up to 70%, and flocculation increased. Compared with emulsions produced with purified citrus pectins (0.2 and 0.5% w/w), OBF emulsions exhibited up to 32% lower viscosities, 129% larger droplets, and 45% smaller Z potential values. Optimization solved with ANNs minimizing the droplet size and the emulsion instability resulted in OBF and protein concentrations of 3.16 and 0.14%, respectively. The experimental characteristics of the optimum emulsion closely matched those predicted by ANNs demonstrating the usefulness of the proposed method. Full article

(This article belongs to the Special Issue Extraction, Chemistry and Utilization of Active Ingredients from Agri-Food Wastes and Byproducts)

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24 pages, 1507 KiB

Open AccessEditor’s ChoiceReview

Polyphenol-Dietary Fiber Conjugates from Fruits and Vegetables: Nature and Biological Fate in a Food and Nutrition Perspective

by Ana Fernandes, Nuno Mateus and Victor de Freitas

Foods 2023, 12(5), 1052; https://doi.org/10.3390/foods12051052 - 01 Mar 2023

Cited by 11 | Viewed by 2870

Abstract

In the past few years, numerous studies have investigated the correlation between polyphenol intake and the prevention of several chronic diseases. Research regarding the global biological fate and bioactivity has been directed to extractable polyphenols that can be found in aqueous-organic extracts, obtained from plant-derived foods. Nevertheless, significant amounts of non-extractable polyphenols, closely associated with the plant cell wall matrix (namely with dietary fibers), are also delivered during digestion, although they are ignored in biological, nutritional, and epidemiological studies. These conjugates have gained the spotlight because they may exert their bioactivities for much longer than extractable polyphenols. Additionally, from a technological food perspective, polyphenols combined with dietary fibers have become increasingly interesting as they could be useful for the food industry to enhance technological functionalities. Non-extractable polyphenols include low molecular weight compounds such as phenolic acids and high molecular weight polymeric compounds such as proanthocyanidins and hydrolysable tannins. Studies concerning these conjugates are scarce, and usually refer to the compositional analysis of individual components rather than to the whole fraction. In this context, the knowledge and exploitation of non-extractable polyphenol-dietary fiber conjugates will be the focus of this review, aiming to access their potential nutritional and biological effect, together with their functional properties. Full article

(This article belongs to the Special Issue Extraction, Chemistry and Utilization of Active Ingredients from Agri-Food Wastes and Byproducts)

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29 pages, 876 KiB

Open AccessReview

Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review

by Francisco Artés-Hernández, Lorena Martínez-Zamora, Marina Cano-Lamadrid, Seyedehzeinab Hashemi and Noelia Castillejo

Foods 2023, 12(3), 561; https://doi.org/10.3390/foods12030561 - 27 Jan 2023

Cited by 5 | Viewed by 2348

Abstract

Food losses and waste reduction are a worldwide challenge involving governments, researchers, and food industries. Therefore, by-product revalorization and the use of key extracted biocompounds to fortify innovative foods seems an interesting challenge to afford. The aim of this review is to evaluate and elucidate the scientific evidence on the use of green technologies to extract bioactive compounds from Brassica by-products with potential application in developing new foods. Scopus was used to search for indexed studies in JCR-ISI journals, while books, reviews, and non-indexed JCR journals were excluded. Broccoli, kale, cauliflower, cabbage, mustard, and radish, among others, have been deeply reviewed. Ultrasound and microwave-assisted extraction have been mostly used, but there are relevant studies using enzymes, supercritical fluids, ultrafiltration, or pressurized liquids that report a great extraction effectiveness and efficiency. However, predictive models must be developed to optimize the extraction procedures. Extracted biocompounds can be used, free or encapsulated, to develop, reformulate, and/or fortify new foods as a good tool to enhance healthiness while preserving their quality (nutritional, functional, and sensory) and safety. In the age of recycling and energy saving, more studies must evaluate the efficiency of the processes, the cost, and the environmental impact leading to the production of new foods and the sustainable extraction of phytochemicals. Full article

(This article belongs to the Special Issue Extraction, Chemistry and Utilization of Active Ingredients from Agri-Food Wastes and Byproducts)

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