Search Results (226)

The growing demand for sustainable plant-based dairy alternatives has spurred interest in valorizing agro-industrial byproducts like hazelnut cake, a protein-rich byproduct of oil extraction. This study developed formulations for vegan ice cream using unfermented (HIC) and Aspergillus oryzae-fermented hazelnut cake (FHIC), comparing their physicochemical, functional, and sensory properties to conventional dairy ice cream (DIC). Solid-state fermentation (72 h, 30 °C) enhanced the cake’s bioactive properties, and ice creams were characterized for composition, texture, rheology, melting behavior, antioxidant activity, and enzyme inhibition pre- and post-in vitro digestion. The results indicate that FHIC had higher protein content (64.64% vs. 58.02% in HIC) and unique volatiles (e.g., benzaldehyde and 3-methyl-1-butanol). While DIC exhibited superior overrun (15.39% vs. 4.01–7.00% in vegan samples) and slower melting, FHIC demonstrated significantly higher post-digestion antioxidant activity (4.73 μmol TE/g DPPH vs. 1.44 in DIC) and angiotensin-converting enzyme (ACE) inhibition (4.85–7.42%). Sensory evaluation ranked DIC highest for overall acceptability, with FHIC perceived as polarizing due to pronounced flavors. Despite textural challenges, HIC and FHIC offered nutritional advantages, including 18–30% lower calories and enhanced bioactive compounds. This study highlights fermentation as a viable strategy to upcycle hazelnut byproducts into functional vegan ice creams, although the optimization of texture and flavor is needed for broader consumer acceptance. Full article

The aim of the study was to evaluate the use of sunflower and sesame oilseed press cakes, which are by-products of oil extraction, as functional ingredients in cookie production. The quality characteristics of these by-products were assessed, including water activity, pH, total phenolic content, and antioxidant activity, and HPLC analysis of the phenolic compounds was performed. Subsequently, cookies were prepared by replacing wheat flour with 30% or 50% press cake. The addition of sunflower press cake significantly increased the total phenolic content (up to 8.6 mg GAE/g dm) and antioxidant activity (up to 75.9%) in the cookies, whereas adding sesame press cake showed a less pronounced effect, reaching 0.91 g GAE/g dm and 8.9% for total phenolic content and antioxidant activity, respectively. HPLC analysis indicated that chlorogenic acid and its derivatives dominated in sunflower-enriched cookies, while sesame samples contained lignans such as sesamol and sesamin. Our study shows that 50% substitution improves the health-promoting properties of cookies and does not differ significantly from the 30% level in consumer sensory evaluations. These findings support the use of sunflower and sesame press cakes as valuable ingredients in food applications. This represents an important step toward developing healthier and more nutritious food products while supporting the principles of the circular economy through the upcycling of valuable raw materials. Full article

The plant-based oil industry contributes significantly to food waste/by-products in the form of underutilized biomass, including oil pomace, cake/meal, seeds, peels, wastewater, etc. These waste/by-products contain a significant quantity of nutritious and bioactive compounds (phenolics, lignans, flavonoids, dietary fiber, proteins, and essential minerals) with proven health-promoting effects. The utilization of them as natural, cost-effective, and food-grade functional ingredients in novel food formulations holds considerable potential. This review highlights the potential of waste/by-products generated during plant-based oil processing as a promising source of bioactive compounds and covers systematic research, including recent studies focusing on innovative extraction and processing techniques. It also sheds light on their promising potential for valorization as food ingredients, with a focus on specific examples of food fortification. Furthermore, the potential for value creation in the food industry is emphasized, taking into account associated challenges and limitations, as well as future perspectives. Overall, the current information suggests that the valorization of plant-based oil industry waste and by-products for use in the food industry could substantially reduce malnutrition and poverty, generate favorable health outcomes, mitigate environmental concerns, and enhance economic profit in a sustainable way by developing health-promoting, environmentally sustainable food systems. Full article

To evaluate animal performance and meat quality, stoned olive cake and linseed were used in an experimental test conducted on thirty-six young Podolian bulls, divided into four groups: the control group (CON), OC group (with olive cake containing a 30% as-fed basis of stoned olive cake), EL group (with linseed containing a 15% as-fed basis of extruded linseed), and OCEL group (with olive cake + linseed containing 20% stoned olive cake and 10% extruded linseed). The results show that olive cake supplementation did not influence performance in vita or the post-slaughter animal measurements (final body weight, DMI, FCR, ADG, carcass weight, dressing percentage, and pH) (p > 0.05); this was not true of the TBARS and color measurements, for which the meat samples showed excellent values (p < 0.001), especially in diets supplemented with olive cake. In conclusion, incorporating olive cake and linseed into the diet of fattening cattle may be a way to utilize a by-product of the olive industry and naturally increase the nutritional value of meat and meat-based products in Mediterranean regions. This would reduce environmental impacts and promote the valorization of this local feed source in alignment with the principles of the circular economy. Full article

In the current context of environmental concerns and the search for sustainable food solutions, this study investigated the valorization of Luffa cylindrica seed press cake, a waste byproduct from oil extraction, as a functional ingredient for meat substitute formulations. The research systematically characterized the functional and bioactive properties of L. cylindrica seed press cake powder (LP) and its blends with tapioca flour (TF) at ratios of 30–70%. Techno-functional analyses included: hydration properties (water holding capacity, water absorption capacity, water absorption index, water solubility index, swelling power, oil absorption capacity); rheological characteristics; bioactive profiling through antioxidant assays (DPPH, ABTS, FRAP); and reducing sugar content determination. Meat substitute formulations were developed using an LP30/TF70 blend combined with coral lentils, red beet powder, and water, followed by a sensory evaluation and storage stability assessment. Pure L. cylindrica powder exhibited the highest water holding capacity (3.62 g H₂O/g) and reducing sugar content (8.05 mg GE/g), while tapioca flour showed superior swelling properties. The blends demonstrated complementary functional characteristics, with the LP30/TF70 formulation selected for meat substitute development based on optimal textural properties. The sensory evaluation revealed significant gender differences in acceptance, with women rating the product substantially higher than men across all attributes. The study successfully demonstrated the feasibility of transforming agricultural waste into a valuable functional ingredient, contributing to sustainable food production and representing the first comprehensive evaluation of L. cylindrica seed press cake for food applications. However, the study revealed limitations, including significant antioxidant loss during thermal processing (80–85% reduction); a preliminary sensory evaluation with limited participants showing gender-dependent acceptance; and a reliance on locally available tapioca flour, which may limit global applicability. Future research should focus on processing optimization to preserve bioactive compounds, comprehensive sensory studies with diverse populations, and an investigation of alternative starch sources to enhance the worldwide implementation of this valorization approach. Full article

Oilseed cakes, by-products of oil extraction, represent an underutilized resource with significant potential for sustainable food and pharmaceutical applications. This comprehensive review examines the valorization strategies for oilseed cakes, focusing on their rich protein (up to 56%) and fiber (up to 66%) content. We analyze both conventional and innovative extraction methods, highlighting the advantages of ultrasound-assisted (96.64% phenolic compound yield), enzymatic (82–83% protein recovery), and subcritical water extraction techniques in improving efficiency while reducing environmental impact. This review demonstrates diverse applications of oilseed cake components from gluten-free bakery products and plant-based meat alternatives to advanced nanoencapsulation systems for bioactive compounds. Each major oilseed type (soybean, rapeseed, sunflower and flaxseed) exhibits unique nutritional and functional properties that can be optimized through appropriate processing. Despite technological advances, challenges remain in scaling extraction methods and balancing yield with functionality. This paper identifies key research directions, including the development of integrated biorefinery approaches and the further exploration of health-promoting peptides and fibers. By addressing these challenges, oilseed cakes can play a crucial role in sustainable food systems and the circular economy, transforming agricultural by-products into high-value ingredients while reducing waste. Full article

The increasing demand for sustainable agriculture and environmental protection has prompted the exploration of innovative methods to valorize byproducts from rapeseed oil production. This review focuses on the application of microorganisms as a promising approach to transforming rapeseed de-oiling residues, such as cake and meal, into valuable products. This review discusses traditional and modern methods of rapeseed oil extraction, the composition and challenges posed by rapeseed byproducts, and the presence of antinutritional components such as glucosinolates, erucic acid, and phytic acid. Microbial applications, including the production of industrial enzymes, enhanced digestibility, and the neutralization of antinutritional factors, are examined as key solutions for waste valorization. Additionally, the role of microbial consortia and genetic modification in optimizing transformation processes is discussed. This review underscores the potential of microorganisms in creating eco-friendly, scalable technologies that contribute to resource efficiency and environmental sustainability in the agricultural and biotechnology sectors. Full article

In the present study, the primary by-products of the hemp-seed oil process—hemp seed cake flour and hemp seed protein concentrate—underwent enzymatic hydrolysis using proteases and carbohydrases, either individually or in combination. The effectiveness of these enzymatic treatments in releasing bioactive compounds was evaluated by assessing the antioxidant and anti-inflammatory properties of the aqueous extracts of both hydrolysed and untreated hemp by-products. The aim was to explore their potential senotherapeutic properties and promote their application as dietary supplements. Secondary metabolites such as flavonoids, phenolic acids, and catechins were analysed using high-performance liquid chromatography. Total phenolic, flavonoid, and protein contents were determined using spectrophotometric methods. Scavenging activity (2,2-Diphenyl-1-picrylhydrazyl scavenging assay (DPPH assay)), antioxidant power (Ferric reducing antioxidant power assay (FRAP assay)), and lipid peroxidation-reducing activity (thiobarbituric acid-reactive substance analysis) were assessed through in vitro assays. Possible anti-inflammatory effects were evaluated by assessing haemolysis inhibition. The impact of extracts on albumin glycation induced by exposure to fructose was also determined. To assess the toxicity of extracts, a zebrafish larvae model was employed. All extracts contained significant amounts of phenolic compounds, flavonoids, and proteins, and they exhibited notable activities in reducing lipid peroxidation and stabilising erythrocyte cell membranes. However, they did not significantly influence protein glycation (the glycation inhibition was only in the range of 15–40%). Our research demonstrates the substantial health-promoting potential, including senescence delay, of aqueous extracts from by-products of the hemp-seed oil process, which are available in large quantities and can serve as valuable supplements to support the health of animals, including humans, rather than being discarded as waste from oil production. Full article

The linear economy model in the sugar agroindustry has generated multiple impacts due to the underutilization of by-products and reliance on fossil fuels. Through predictive modeling and anaerobic digestion, the circular bioeconomy of sugarcane biomass enables the generation of biogas and electricity in an environmentally sustainable manner. This theoretical-applied research proposes a predictive model to estimate the energy potential of by-products such as bagasse, vinasse, molasses, and filter cake, based on historical production data and validated technical coefficients. The model uses milled sugarcane as a baseline and projects its energy conversion under three scenarios through 2030. In its most favorable configuration, the model estimates energy production of up to 15.5 billion Nm³ of biogas in Cuba and 9.9 billion in Peru. The model’s architecture includes four residual biomass flows and bioenergy conversion factors applicable to electricity generation. It is validated using national statistical series from 2000 to 2018 and presents relative errors below 5%. Cuba, with a peak of over 13,000 GWh of electricity from bagasse, and Peru, with a stable output between 6500 and 7500 GWh, reflect the highest and lowest projected energy utilization, respectively. Bagasse accounts for over 60% of the total estimated energy contribution. This modeling tool is fundamental for advancing a transition toward a circular economy, as it helps mitigate environmental impacts, improve agroindustrial waste management, and guide sustainable policies in sugarcane-based contexts. Full article

Hemp (Cannabis sativa L.) is a versatile crop that can be processed to obtain different products with multiple applications. Its seeds are a well-documented ancient source of proteins, fibers and fats, all of which possess high nutritional value. Additionally, metabolites such as flavones and phenols are present in the seeds, contributing to their antioxidant properties. Due to hemp seeds’ distinctive nutritional profile, the interest in exploring the potential use in food and nutraceuticals is growing, and they can be considered an interesting and promising alternative resource for human and animal feeding. Omics studies on hemp seeds and their by-products are also being developed, and they contribute to improving our knowledge about the genome, transcriptome, proteome, metabolome/lipidome, and ionome of these sustainable food resources. This review illustrates the main nutrients and bioactive compounds of hemp seeds and explores the most relevant omics techniques and investigations related to them. It also addresses the various products derived from processing the whole seed, such as oil, dehulled seeds, hulls, flour, cakes, meals, and proteins. Moreover, this work discusses research aimed at elucidating the molecular mechanisms underlying their protein, lipid, fiber, and metabolic profile. The advantages of using omics and multi-omics approaches to highlight the nutritional values of hemp seed by-products are also discussed. In our opinion, this work represents an excellent starting point for researchers interested in studying hemp seeds as source of nutrients and bioactive compounds from a multi-level molecular perspective. Full article

Climate change and socio-economic challenges require greater production efficiency in the agricultural sector. Using microbial additives and biodiesel byproducts in silage production improves quality, reduces losses, and adds value to agro-industrial byproducts, thereby reducing environmental impacts. This study aimed to evaluate the potential of including cottonseed cake (CSC) and microbial inoculant isolated from forage cactus on the fermentation profile and quality of forage sorghum silage. The experimental design used was a completely randomized design, with four treatments: Control: sorghum (SS); sorghum + 10% CSC (% natural matter) (SSCSC); sorghum + Weissella cibaria (SSWC); and sorghum + 10% CSC + W. cibaria (SSCSCWC). There were increases of 15.1% in lactic acid bacteria, 11.4% in dry matter, and 62.9% in crude protein for SSCSC than SS (p = 0.001). There was a decrease of 96.4% in effluent losses (p = 0.002) and 21.6% in acid detergent fiber content (p = 0.005) in SSCSCWC compared to SS. Including 10% CSC and Weissella cibaria in sorghum silage was effective in improving nutritional composition with increased protein content and reduced fermentation losses. The cottonseed cake inclusion promotes greater efficiency in sorghum silage production, which can result in higher profitability and sustainability. Full article

Lollipop sticks were developed with fully biobased materials made of different plantain by-products, using extrusion processing followed by hot compression molding. The thermoplastic matrix was constituted of flour and starch from plantain bunch pulp and plantain peel cake. At the same time, two types of reinforcement were used, one of them being yarn from the lignocellulosic fibers of the pseudostem sheaths to constitute the BC1 lollipop stick and the other directly from the plantain pseudostem treated sheath to establish the BC2 lollipop stick. The biobased lollipop sticks were characterized in the migration test, finding a higher structural stability in lipophilic foods, with chocolate chosen as a confection to undergo physicochemical, structural, mechanical, and dynamic–mechanical characterization when interacting with the two biobased lollipop sticks until post-consumption was reached. The BC2 lollipop stick was characterized by maintaining higher stability in maximum tensile strength (12.62 to 11.76 MPa), higher flexural strength (19.07 to 10.11 MPa), storage modulus (4.97 to 1.65 GPa at 30 °C), and Tan delta (66.90 to 52.64 °C). Full article

Sunflower press cake (SPC), a by-product of the edible oil industry, represents a promising source of plant-based protein. This study aimed to investigate and optimize protein recovery from SPC using conventional (CE) and advanced extraction techniques, including Ultrasound and Microwave-Assisted Extraction (UMAE), Pressurized Liquid Extraction (PLE) and Enzyme-Assisted Extraction (EAE). The protein content both in extracts and in the precipitated mass was measured through Lowry assay, while the amino acid profile of the extracted proteins under optimal conditions was analyzed via High-Performance Liquid Chromatography (HPLC). Extraction parameters were optimized using response surface methodology (RSM) for each method. Among the novel methods studied, UMAE and PLE demonstrated superior efficiency over CE, yielding higher protein recovery in significantly shorter extraction times. Optimal UMAE conditions (10 min, 0.03 g/mL, 450 W microwave power, and 500 W ultrasound power) yielded a precipitation yield (PY) of 21.2%, protein recovery in extract (PR_E) of 79.9%, and protein recovery in precipitated mass (PR_P) of 66.3%, with a protein content (PC_P) of 902.60 mg albumin eq./g. Similarly, optimal PLE conditions (6 min, 0.03 g/mL, and 50 °C) resulted in PY, PR_E, and PR_P of 17.7, 68.9, and 47.4%, respectively, with a PC_P of 932.45 mg albumin eq./g. EAE using Aspergillus saitoi protease was comparatively less effective. The amino acid profiling confirmed SPC as a valuable protein source, with glutamic acid, arginine, and aspartic acid being the most abundant. These results highlight the potential of UMAE and PLE as efficient strategies for valorizing edible oil industry by-products into high-quality protein ingredients for food and biotechnological applications. Full article

This study aims to optimize the bioconversion of palm kernel cake (PKC) by Pleurotus ostreatus to improve fungal biomass production, lignocellulolytic enzyme expression, and the nutritional value of the substrate as ruminant feed. Three inorganic nitrogen sources (ammonium sulfate, ammonium nitrate, and urea) were evaluated for fungal biomass production using a central composite design (CCD) in liquid fermentations. The formulated culture medium (18.72 g/L glucose and 0.39 g/L urea) effectively yielded better fungal biomass production (8 g/L). Based on these results, an extreme vertex design, mixtures with oil palm by-products (PK, hull, and fiber) supplemented with urea, were formulated, finding that PKC stimulated the highest biomass production and laccase enzyme activity in P. ostreatus. The transcriptome of P. ostreatus was obtained, and the chemical composition of the fermented PKC was determined. Transcriptomic analysis revealed the frequency of five key domains with carbohydrate-activated enzyme (CAZy) function: GH3, GH18, CBM1, AA1, and AA5, with activities on lignocellulose. In the fermented PKC, lignin was reduced by 46.9%, and protein was increased by 69.8%. In conclusion, these results show that urea is efficient in the bioconversion of PKC with P. ostreatus as a supplement for ruminants. Full article

This study investigated the nutritional composition, antinutritional factors, oxidative stability, microbiological safety, and sensory characteristics of hempseed cake (HC) derived from Cannabis sativa L. cv. ‘Henola’. The effects of dehulling and storage (1, 3, and 6 months) on dehulled (DHC) and hulled (HHC) hemp cake were systematically assessed. DHC exhibited significantly higher crude protein (up to 42.2%) and residual oil content (up to 37.5%), while HHC was richer in dietary fiber (up to 41.3%) and total carbohydrates (up to 48.2%). Despite comparable PUFA contents (63–72%) and favorable n-6/n-3 ratios (~3.1:1), DHC showed greater energy concentration and reduced levels of indigestible carbohydrates and phytates. Oxidative stability tests revealed increased acid and peroxide values in both HHC and DHC after six months, indicating quality deterioration (Totox index > 15). Microbiological analyses confirmed hygienic safety across all samples, with slightly higher microbial counts in HHC linked to hull-associated contamination. Sensory evaluations revealed stable color, odor, and texture during storage, with DHC rated more aromatic. These findings confirm that processing conditions—particularly dehulling—strongly affect the functional and nutritional profile of hempseed by-products. DHC emerges as a promising, shelf-stable, protein-rich ingredient for functional food and feed applications. Full article