Search Results (63)

This study investigates the influence of monthly income level (low, medium, and high) on consumer behavior regarding a newly launched cream cheese product enriched with berry by-products. A panel of 345 participants was surveyed, and data were analyzed using the Kruskal–Wallis and Mann–Whitney tests. Most consumers were environmentally aware, recognizing the impact of personal food waste and expressing support for food products incorporating by-products. Respondents also favored the use of renewable energy and reducing greenhouse gas emissions in the food industry. Higher income levels were associated with greater health awareness and increased acceptance of cream cheese with berry by-products, with the high-income group showing a greater willingness to pay a premium. Health benefits and the product’s natural character were the main advantages identified. Individuals with lower incomes were more open to trying unfamiliar foods when ingredient details were not provided, while higher-income respondents expressed greater hesitation and distrust toward new products. Willingness to try novel items decreased with income level. Statistically significant differences (p < 0.05) were found between income groups for label reading, support for mountain dairies, and the influence of product origin, health benefits, nutrient diversity, pricing concerns, and consumer confidence in purchasing cream cheese with berry by-products. These findings are important for understanding how income affects consumer perceptions and willingness to consume innovative, sustainable food products like berry-enriched cream cheese, highlighting key areas for targeted marketing and product development. Full article

Every year, around 1.3 billion tons of food is wasted globally, with fruits and vegetables making up a significant portion. One by-product of this waste is pomace—the solid remains after juice extraction—which is rich in valuable nutrients like fiber, polyphenols, flavonoids, carotenoids, organic acids, vitamins, and minerals. Common sources of pomace are apples, grapes, citrus fruits, and berries. Researchers have highlighted its potential use in the confectionery industry. For example, replacing flour with pomace in cookies can improve antioxidant content and reduce hardness. Adding grape pomace to gummy candies increases levels of anthocyanins, flavanols, and proanthocyanidins while enhancing texture. Fortifying waffles with raspberry pomace boosts their nutritional value and may inhibit enzymes linked to free radical production. As a functional ingredient, pomace could help lower the risk of cardiovascular disease, diabetes, obesity, and colon cancer. Using fruit waste in food production supports sustainability by reducing waste and improving nutrition. Public awareness efforts, such as the NRDC’s Save the Food campaign, underscore the importance of repurposing food waste. Investing in functional confectionery made with pomace offers both health and environmental benefits, making it a key ingredient for sustainable food innovation. However, despite increasing attention to functional foods, the potential of fruit pomace specifically in confectionery has not been reviewed comprehensively. This review aims to fill this gap, providing a focused synthesis on the use of fruit pomace in the confectionery industry, identifying research trends, challenges, and practical applications. Full article

The increased production of high-quality berry products in recent years has led to considerable quantities of by-products such as pomace (25–50%), which consists of skin, seeds, stems and leaves. The improper management of pomace can lead to environmental pollution and potential public health problems due to microbial contamination, and storage causes additional processing costs. However, due to their high content of various valuable bioactive compounds (BACs), berry by-products have gained much attention as sustainable and functional ingredients with applications in the food and nutraceutical industries. The health benefits are primarily attributed to the phenolic compounds, which exhibit numerous biological activities, especially good antioxidant and antibacterial activity as well as health-promoting effects. This review summarizes the bioactive content and composition of extracts from berry by-products (genera Ribes, Rubus, Fragaria, Sambucus, Aronia and Vaccinium) obtained using advanced extraction technologies and their stabilization through sophisticated encapsulation technologies that make them suitable for various food applications. The addition of berry pomace to beverages, bakery, dairy and meat products improves sensory quality, extends shelf life, increases nutritional value and reduces the environmental footprint. This information can provide food scientists with valuable insights to evaluate the potential of berry by-products as functional ingredients with health-promoting and disease-preventing properties that create value-added products for human consumption while reducing food waste. Full article

Background: Wine production generates significant amounts of grape marc, which can serve as a potential source of bioactive compounds, including polyphenols. Objectives: In this study, we aimed to investigate the polyphenol content of skin and seeds separated from grape marc, and test their extracts against two significant bacteria, Listeria monocytogenes (LM) and Staphylococcus aureus (SA). Methods: A comprehensive analysis of the phenolic composition in the skin, seeds, and juice/wine derived from Cabernet Sauvignon grape berries was conducted over an 18-day fermentation period. High-performance liquid chromatography was performed to identify and quantify the main flavan-3-ols, flavonols, anthocyanins, and stilbenes. In addition, the total phenolic content (TPC) was determined by the Folin–Ciocalteu method. Results: The TPC of both seeds and skins significantly decreased over time. In parallel, the TPC in the wine gradually increased, indicating a release of phenolic compounds into the wine. We found that the TPC in seeds was consistently higher than in the skin at all examined time points. The main flavonoids in seeds were flavan-3-ols (catechin and epicatechin), while anthocyanins (delphinidin-, cyanidin-, petunidin-, peonidin-, and malvidin-3-O-glucoside) were the predominant ones in skins. Crude seed and skin extracts enriched in phenolics were prepared, of which only the crude seed extract was proven effective against LM and SA. Following the time-kill assay, our findings revealed that the minimal bactericidal concentration of the crude seed extract against LM was 5.02 mg/mL after 12 h incubation, demonstrating the eradication of the living bacterial cell number by ~6 log. A 24 h exposure time was required for complete inactivation of SA, but a lower concentration was sufficient (2.54 mg/mL). Conclusions: Grape waste remains a valuable source of polyphenols, with grape seeds, in particular, exhibiting significant antimicrobial activity against certain foodborne pathogens. Full article

The rising global focus on healthy lifestyles and environmental sustainability has prompted interest in repurposing plant-based by-products for health benefits. With increasing life expectancy, the incidence of neurodegenerative diseases—characterized by complex, multifactorial mechanisms such as abnormal protein aggregation, mitochondrial dysfunction, oxidative stress, and inflammation—continues to grow. Medicinal plants, with their diverse bioactive compounds, offer promising therapeutic avenues for such conditions. Myrtus communis L., a Mediterranean plant primarily used in liquor production, generates significant waste rich in antioxidant and anti-inflammatory properties. This study explores the neuroprotective potential of Myrtus berry by-products in a cellular model of neurodegeneration. Using PC12 cells exposed to 6-hydroxydopamine (6-OHDA), we assessed cell viability via MTT assay and measured reactive oxygen species (ROS) production using DCFDA fluorescence. Additionally, we analyzed the expression of genes linked to oxidative stress and neuronal function, including AChE, PON2, Grin1, Gabrd, and c-fos, by RT-PCR. Our findings reveal that Myrtus extract significantly protects against 6-OHDA-induced cytotoxicity, reduces ROS levels, and modulates the expression of key stress-related genes, underscoring its potential as a neuroprotective agent. These results highlight the therapeutic promise of Myrtus extracts in mitigating neurodegenerative processes, paving the way for future interventions. Full article

The demand for healthier snack options has driven innovation in frozen dairy products. This study developed and characterized novel frozen dairy snacks fermented with probiotics (Lactobacillus acidophilus LA5; Lacticaseibacillus rhamnosus GG, and Streptococcus thermophilus BIOTEC003) and containing 2% blueberry bagasse. Four formulations (LA5, LGG, LA5-BERRY, and LGG-BERRY) were analyzed for their nutritional, physicochemical, functional, and sensory properties. High protein content (>17% d.w.) and increased dietary fiber (5.77–5.88% d.w.) were observed in bagasse-containing formulations. Stable technological characteristics were maintained, with melting rates increasing slightly during storage. Probiotic viability remained high (>8.5 log CFU/mL) after freezing and storage at −20 °C for 30 days. Post-simulated digestion, probiotics retained >7.5 log CFU/mL, while blueberry bagasse formulations exhibited significantly higher phenolic content (7.62–8.74 mg/g d.w.) and antioxidant capacity, though anthocyanin content decreased (66–68%). Sensory evaluation by 100 panelists revealed high acceptance scores (>63%), with LGG-BERRY achieving the highest score (78%). These formulations demonstrate significant potential for incorporating probiotics and functional ingredients, providing an innovative solution for probiotic delivery and the sustainable utilization of fruit by-products in the food industry. Full article

Several agri-food byproducts represent valuable sources of compounds to be reutilized for nutritional, nutraceutical, and cosmetic purposes. Examples especially comprise byproducts from the processing of fruits such as pomace, because of their richness in nutrients (e.g., fibers) and bioactive compounds (e.g., polyphenols) that can be destined for animal and human use. However, in agreement with the principles of circular economy that are being promoted during the most recent years, other understudied agri-food byproducts of both plant and animal origin are being evaluated to assess their possible reutilization and valorization. In this review, we aim at summarizing the most recent research dealing with the extraction of nutrients and bioactive compounds from agri-food byproducts using innovative and sustainable approaches. Specifically, the review is focused on byproducts generated in large amounts (tons/year) by the food industry of Northeast Italy, namely, honey, red fruits (grapes and berries), and chicory, which are especially of interest for their content in phenolic acids, flavonoids, anthocyanins, and dietary fiber. The potential applications of these byproducts and extracts in cosmetic, nutraceutical, and nutritional fields are also discussed, referring to the published literature, as well as their potential utilization as sources of novel bioactive compounds with pharmacological applications. Full article

This study aimed to transform raspberry pomace, a by-product of the berry industry, into a sustainable, fiber-rich functional ingredient using convective drying. Drying experiments were conducted at temperatures of 50, 60, 70, 80, and 90 °C to identify the optimal conditions that balance process efficiency and preservation of functional and bioactive properties. The best results were achieved at 70 °C, where a high drying rate (DR) of 0.46 kg H₂O·kg⁻¹ db·min⁻¹, effective moisture diffusivity (D_eff) of 1.53 × 10⁻¹⁰ m²·s⁻¹, and activation energy (E_a) of 34.90 kJ·mol⁻¹ were observed. The Page model accurately represented the drying behavior (R² = 0.9965−0.9997). Total dietary fiber (TDF) content remained stable across temperatures (52.52–64.76 g·100 g⁻¹ db), while soluble dietary fiber (SDF) increased by 43.40%, resulting in a solubility (SOL) of 71.8%, water-holding capacity (WHC) of 8.2 mL·g⁻¹ db, and oil-holding capacity (OHC) of 3.0 mL·g⁻¹ db. High retention of bioactive compounds was achieved at 70 °C, including phenolics (32.10 mg GAE·g⁻¹ db) and anthocyanins (25.84 mg C3G·g⁻¹ db), resulting in significant antioxidant activities (DPPH: 33.29 mg AAE·g⁻¹ db, IC₅₀ 0.016 mg·mL⁻¹; ABTS: 35.85 mg AAE·g⁻¹ db, IC₅₀ 0.029 mg·mL⁻¹). These findings demonstrated the potential of convective drying at 70 °C to efficiently transform raspberry pomace into a high-quality functional ingredient. This process promotes sustainable production and waste reduction in the berry industry. Full article

As global demand increases for poultry products, innovative feeding strategies that reduce resource efficiency and improve food safety are urgently needed. This paper explores the potential of alternative sustainable poultry feeding strategies aimed at achieving SDG2 (Zero Hunger) while increasing production performance and food quality, focusing on the potential recycling of by-products, plants, and food waste derived from fruits, vegetables, and seeds, which account for up to 35% annually. The paper provides a review analysis of the nutritional (protein, fat, fiber, and ash) and minerals (i.e., calcium, phosphorus, zinc, manganese, copper, and iron) content as well as the bioactive compounds (polyphenols, antioxidants, carotenoids, fatty acids, and vitamins) of alternative feed ingredients, which can contribute to resource efficiency, reduce dependency on conventional feeds, and lower production costs by 25%. The nutritional benefits of these alternative feed ingredients, including their effects on poultry production and health, and their potential for improving poultry product quality, are presented. Carrot, paprika, rosehip, and some berry waste represent a great source of carotenoids, polyphenols, and vitamins, while the seed meals (flax, rapeseed, and sea buckthorn) have been reported to enhance the essential fatty acid composition in eggs and meat. Numerous plants (basil, sage, rosemary, and lettuce) are natural reservoirs of bioactive compounds with benefits for both animal and food products. Some challenges in implementing these alternative sustainable feeding strategies, including inconsistencies in quality and availability, the presence of anti-nutrients, and regulatory barriers, are also explored. In conclusion, future research directions in sustainable poultry feeding with alternative feed ingredients should be considered to achieve SDG2. Full article

The by-products of the extraction of sea buckthorn (Hippophae rhamnoides L.) concentrated juice may represent a functional food ingredient for white chocolate production, as a rich source of bioactive compounds. The effects of six treatments derived from the factorial combination of two types of by-products (with oil or without oil) and three different concentrations (5%, 10%, and 15%), were assessed on rheological, quality, colour, antioxidant, and mineral properties of chocolate. The 15% addition of full powder led to the highest values of max firmness, total shear energy, shear energy, cohesiveness, gummosity, dry matter, and ABTS, compared to the untreated control, but the two highest concentrations of the oil-deprived powder resulted in the protein content increasing. The full powder addition always raised fat levels. Both the ‘L’ and ‘a’ colour component as well as total carotenoids, β-carotene, lycopene, and vitamin C increased with the rise of H. rhamnoides powder addition, compared to the untreated control. The opposite trend was shown by the ‘b’ colour component and pH, whereas polyphenols and antioxidant activity attained higher values with the oil-deprived powder. The content of potassium decreased upon the 15% addition of the Hippophae rhamnoides by-product powder, compared to the untreated control, whereas calcium and magnesium increased. The 15% H. rhamnoides full powder elicited the augmentation of phosphorus content in chocolate, compared to the untreated control, contrary to the effect of the oil-deprived powder on P and Zn. The employment of SBB by-products highlights the great potential for manufacturing innovative functional foods with high nutritional value, such as chocolate. Full article

Berry fruit seeds which are considered as a fruit industry waste product can be a source of oil with unique chemical, physical, and nutritional properties. The blackberry, chokeberry, and raspberry seeds can be perceived as an alternative source of oil. However, conventional oil extraction is merged with financial and environmental expanses. Therefore, alternative extraction methods, ultrasound-assisted, for example, are being gradually introduced to the common practice. The aim of the following study was to determine the optimal conditions of ultrasound-assisted extraction of oil from blackberry, chokeberry, and raspberry seeds in order to obtain oil with high yield and improved oxidative stability. The variables of the experiment were extraction time and ultrasound amplitude. Based on the results, the mathematical models were fit, and optimum conditions of time and amplitude were calculated: 8.20 min and 72.98%, 10.11 min and 59.18%, 8.43 min and 95.57% for blackberry, chokeberry, and raspberry seed oils, respectively. Additionally, oils obtained in the optimized conditions were assessed in differential scanning calorimetry study to evaluate their melting and crystallization characteristics. The results showed that ultrasound application affected thermal properties of oils only slightly. The evaluation of oxidation kinetics led to the conclusion that ultrasound may cause an activation energy increase. Also, the profile of fatty acids and their distribution in triacylglycerol molecules were studied. The output values of experiments were comparable between oils obtained from the same berry seeds. All of the oils were characterized with a high share of polyunsaturated fatty acids (over 70%) with predominant content of linoleic acid. Summarized results show that the ultrasound technique can be successfully applied in the oil extraction procedure. The benefits contain improved yield, longer oxidation induction time, and invariance of the specific oil chemical and physical properties. Full article

ZnO particles, synthesized using a green method, were used as additives to enhance the tribological properties of lubricants. Polyphenolic extracts obtained from by-products of the winemaking process from two grape varieties, Barbera (red berry) and Moscato (white berry), were utilized as reducing agents in the synthesis of ZnO starting from two Zn salts (nitrate and acetate). The grape extracts were analysed for their polyphenolic profile. The ZnO particles were characterized by X-ray diffraction, SEM, FESEM, and FTIR. A ball-on-disk tribometer was used to study the tribological behaviour of the ZnO particles as oil additives in comparison to a reference base oil. Electron microscopy (SEM) and energy dispersive spectroscopy (EDS) were used to characterise wear scars. Polyphenolic compounds were more abundant in the Moscato extracts than in the Barbera extracts. Although FTIR analyses evidenced differences in the region related to the stretching of carbonyl bonds, all kinds of ZnO particles were crystallised in their pure phase, as shown by the XRD patterns. Morphological analysis revealed that precursors significantly influenced particle size and shape, with acetate producing regular-shaped nanoparticles (50–200 nm) while nitrate produced pyramid-like particles (10–20 μm). Addition of ZnO to oil resulted in a more stable friction coefficient (COF) than the reference oil, with lower values obtained using ZnO particles obtained from acetate compared to nitrate. The addition of the ZnO particles derived from Barbera by-products lowered on average wear values compared to the pure lubricant oil. Full article

Sea buckthorn leaves (SBT_LVs) form notable by-product during harvesting and post-harvest management of the berries. It is already known that sea buckthorn berries are important for their chemical composition and based on this, they occupy a wide field in nutrition. SBT_LVs also have a rich chemical composition, like the berries. The aim of this study was to describe these by-products in the context of protein and complex carbohydrates–dietary fiber fractions, including qualitative and quantitative composition of amino acids. Proximate composition, amino acids, nutritional values of the protein, and dietary fiber fractions of SBT_LVs of four cultivars (cvs.) Ascola, Habego, Hergo, and Leikora were assessed. SBT_LVs from different years of the study had statistically different levels of crude protein, ether extract, crude ash, and nitrogen-free extract (NFE), confirming that the quality of the raw material (leaves) can be significantly modified by habitat conditions. The largest fraction of dietary fiber was neutral detergent fiber (NDF), including the sum of hemicellulose, cellulose, and lignin, followed by the acid detergent fiber fraction (ADF), consisting of lignin and cellulose. The content of essential amino acids in SBT_LV protein was high. Overall, this study confirms that SBT_LVs hold promise as a valuable resource for use as a food ingredient, functional food, and dietary supplement for both humans and animals. Full article

The percentage of obese people is increasing worldwide, causing versatile health problems. Obesity is connected to diseases such as diabetes and cardiovascular diseases, which are preceded by a state called metabolic syndrome. Diets rich in fruits and vegetables have been reported to decrease the risk of metabolic syndrome and type 2 diabetes. Berries with a high polyphenol content, including lingonberry (Vaccinium vitis-idaea L.), have also been of interest to possibly prevent obesity-induced metabolic disturbances. In the present study, we prepared an extract from the by-product of a lingonberry juice production process (press cake/pomace) and investigated its metabolic effects in the high-fat diet-induced model of obesity in mice. The lingonberry skin extract partly prevented weight and epididymal fat gain as well as a rise in fasting glucose level in high-fat diet-fed mice. The extract also attenuated high-fat diet-induced glucose intolerance as measured by an intraperitoneal glucose tolerance test (IPGTT). The extract had no effect on the levels of cholesterol, triglyceride or the adipokines adiponectin, leptin, or resistin. The results extend previous data on the beneficial metabolic effects of lingonberry. Further research is needed to explore the mechanisms behind these effects and to develop further health-promoting lingonberry applications. Full article

Blackcurrant (Ribes nigrum L.) is a berry bush widely cultivated in Europe for producing juices, jams, jellies, and syrups. In addition to berries, blackcurrant leaves and pomace, as byproducts, have also been shown to have health-promoting effects. Static digestion, simulating oral, gastric, and small intestinal digestion, was applied, and blackcurrant leaves, fruits, and pomace and the polyphenol bioaccessibility were evaluated in terms of recovery index. The results were related to sample type, and the recovery index presented higher values in the case of fruits, indicating this morphological part of blackcurrant as the most bioaccessible. The antioxidant potential of blackcurrant was evaluated using four different methods, with the leaves proving to be a significant and powerful antioxidant compared to fruits and pomace. The counteracting potential of inhibiting the oxidation process was evaluated using in vitro-induced lipid peroxidation and the inhibition potential of superoxide and hydroxyl anions. The antioxidant evaluation and the inhibition of biological and non-biological radicals indicate the leaf extract is the most powerful antioxidant studied. Also, the results proved that not only fruits but also the blackcurrant byproducts (pomace and leaves) are promising sources of bioaccessible antioxidants with potential benefits in animal nutrition. Full article