Search Results (447)

Egg products are a convenient and safe form of eggs, possessing valuable nutritional and functional properties. The egg processing industry is responsible for the enormous amounts of biomass in the form of animal by-products (ABPs). According to EU legislation, the ABPs are under strict control from the formation to the disposal of biomass, as they carry a risk to the ecosystem and public health. For this reason, restrictions have been introduced on their use after disposal, ranging from bioactive applications in medical, cosmetic, and pharmaceutical products, as well as feed. The shells are subject to special conditions for processing and use. The by-products of egg breaking are divided into solid (eggshells and eggshell membranes) and liquid (technical albumen) by-products. The biological value is determined by the composition, which varies significantly across the by-products. In the context of the circular economy, all egg by-products contain valuable substances that can be used in food and non-food industries. First, eggshells are the leading by-product, composing 95% of the inorganic substance calcium carbonate, which, after processing, can be used in agriculture, food and feed industries, and medicine. Second, there is a liquid by-product containing proteins from the egg white and a small part of fats from the yolk. Literature data on this by-product are scarce, but there is information about its use as a feed additive, while the extracted and purified proteins can be useful in pharmacy. Egg membranes constitute only 1% of the egg mass, but humanity has long known about the benefits of collagen, keratin, and glycosaminoglycans, including hyaluronic acid, which compose this material. The processed membranes can be used as a food additive, in cosmetics, medicine, or pharmacy, just like other egg by-products mentioned above. This literature review focuses on the possible methods and techniques for processing by-products and their potential application. The literature sources in this review have been selected according to their scientific and practical applicability. The utilization of these by-products not only reduces the impact on the environment but also facilitates the creation of value-added materials. Full article

As an underutilized industrial byproduct generated during bioactive compound extraction from Millettia speciosa Champ. seeds, the residual protein fraction represents a promising sustainable resource for valorization. Millettia speciosa Champ. seed protein (MP) was extracted, and its fundamental physicochemical and functional properties were evaluated for potential applications in the food industry. Structural characterization revealed that MP had a molecular weight distribution with major components at 14.0 kDa and 116.0 kDa, with respective denaturation temperatures of 79.75 °C and 91.77 °C. The main structure of MP included different proportions of intramolecular α-helices and random coils in different pH microenvironments, based on circular dichroism spectroscopy. The MP displayed similar solubility profiles to the soy protein isolate (SP), but with lower solubility at slightly acidic pH, low solubility at pH 5.0, and comparable solubility above pH 8.0. Functional assessments showed that MP possessed emulsifying, foaming, water-binding, and fat-absorption capacities comparable to those of SPI, although the in vitro digestibility was relatively lower. These findings indicate that MP may serve as a safe and nutritious functional ingredient for health-oriented food products. Full article

Walnut male flowers (WMFs) are important by-products of walnut production. Studies on the nutritional quality of WMFs have predominantly focused on a single variety or region, and scientific information on different varieties is limited. In this study, ten walnut male flower (WMF) samples were evaluated and compared to assess their nutritional composition, bioactive contents, and antioxidant capacity. All WMF varieties were rich in protein, minerals, and amino acids, with leucine being the most abundant amino acid. All varieties exhibited low fat content and a favorable Na/K ratio. Additionally, they contained high levels of polyphenols and flavonoids, which were associated with strong antioxidant capacity. The variety seemed to exert a greater influence than the region on the nutritional composition and bioactive contents of WMFs. Moreover, polysaccharide, starch, soluble sugar, polyphenol, and fat might serve as potential markers for distinguishing different WMF varieties. This study provides a reference for the development and utilization of WMFs. Full article

Background: Korean red ginseng marc (KRGM), a by-product of Korean red ginseng (KRG) processing, retains numerous bioactive compounds with potential health benefits. Among them, KRGM-derived gintonin (KRGM-gintonin) is particularly rich in lysophosphatidic acid (LPA) and phospholipids, which have been linked to favorable metabolic effects. This study investigated the anti-obesity potential of KRGM-gintonin in high-fat diet (HFD)–induced obese mice, focusing on its impact on weight regulation, liver health, and energy metabolism. Methods: Obese mice (C57BL/6N, 4 weeks, male) were administered KRGM-gintonin either orally for 25 weeks or through intracerebroventricular (ICV) injection for 14 weeks. Throughout the study, body weight, food intake, metabolic parameters, liver tissue morphology, behavioral performance, and thermogenic gene expression were carefully monitored to evaluate treatment effects. Results: Both oral and ICV administration of KRGM-gintonin significantly reduced body weight gain in HFD-fed obese mice without altering food intake, suggesting enhanced energy expenditure. Treatment through both routes improved physical performance and increased metabolic rate. Oral KRGM-gintonin also alleviated fatty liver, reduced plasma triacylglycerol and cholesterol levels, and promoted the expression of thermogenesis-related genes, including uncoupling protein-1 (UCP1) and hormone-sensitive lipase (HSL), specifically in brown adipose tissue. Additionally, oral administration lowered tumor necrosis factor-α (TNF-α) expression, indicating anti-inflammatory activity and further supporting metabolic health. Conclusions: KRGM-gintonin exerts strong anti-obesity effects, primarily through oral administration, with supportive evidence from central ICV action. These findings highlight its potential as a functional therapeutic agent for obesity prevention and management, offering dual benefits in metabolic regulation and inflammation control. Full article

Grape pomace is the principal by-product of the winemaking industry, with an estimated global production of 14 million tonnes annually. Traditional livestock systems often incorporate local agroindustrial by-products into ruminant diets, and grape pomace is particularly notable for its high concentrations of bioactive compounds. These grape-derived molecules may exert beneficial effects on animal oxidative balance, biochemical status and productive performance, offering an environmentally and economically sustainable alternative to conventional feed ingredients that may be incorporated into the milk produced. This study evaluated the impact of incorporating varying inclusion levels (0, 5, 10 and 15% DM) of ensiled white grape pomace (WGP) into isoenergetic and isoproteic diets on the nutritional and technological characteristics of goat milk. Eighty-eight Murciano-Granadina dairy goats were selected and allocated into eight homogeneous batches (n = 11 per batch) based on physiological traits. Following a pre-experimental sampling, each diet was randomly assigned to two batches, and the feeding trial lasted eight weeks. After a two-week dietary adaptation period, four biweekly samplings were conducted to obtain representative bulk tank milk samples from each batch. Milk samples were analysed for gross composition, pH, mineral profile, fatty acid composition, coagulation properties, colorimetric parameters and antioxidant capacity. WGP consumption significantly increased milk fat content, improved the lipid profile from a human health perspective, accelerated curd aggregation and elevated the yellowness index. Moreover, notable changes were observed in the antioxidant activity of the milk. Despite these effects, the overall composition of the milk remained largely unchanged, which is a key factor in preserving its technological properties. Nevertheless, the final product demonstrated enhanced biological quality, reinforcing its value as a functional food for human consumption. Full article

Background/Objectives: Insufficient dietary fiber intake contributes to gut microbiota dysbiosis, systemic inflammation, and the onset of obesity-related metabolic disorders. Agro-industrial by-products have emerged as sustainable sources to restore microbial and metabolic balance. This study aimed to evaluate the effects of a mango bagasse- and peel-based confectionery (MC) on gut microbiota composition, short-chain fatty acids (SCFAs), and hepatic gene expression in Wistar rats fed either a standard diet (STD) or a high-fat diet (HFD). Methods: Twenty-four rats were randomly assigned to four groups (STD, MC-STD, HFD, MC-HFD) and treated for 11 weeks. Eating behavior, body composition, microbiota composition, SCFAs, and hepatic transcriptomics were evaluated. Results: MC supplementation did not significantly alter weight gain or SCFA levels but shifted clustering patterns in principal component analysis, indicating a distinct dietary response. Microbiota analysis revealed a trend toward lower relative abundances of obesogenic species such as Phascolarctobacterium faecium and Ruminococcus torques, while Intestimonas butyriciproducens and Anaerostipes hadrus were modulated according to diet type. Transcriptomic profiling demonstrated consistent downregulation of lipid metabolism–related genes (Cyp4a14, Hmgcs1, Cyp51, Fads1), linked to PPAR signaling pathways. Conclusions: MC supplementation may beneficially modulate the gut–liver axis and highlights the nutritional potential of fruit by-products as functional ingredients to promote metabolic health under high-fat dietary conditions. Full article

Cassava fiber (CF) is a novel dietary fiber extracted from cassava by-products. To investigate its anti-obesity mechanism, obesity was induced in mice through a high-fat diet (HFD). Dietary supplementation with 10% CF significantly reduced body weight, body fat, triglycerides, low-density lipoprotein cholesterol, total cholesterol, and fasting blood glucose in mice. CF effectively ameliorated hepatic steatosis and adipocyte hypertrophy, increased the villus height-to-crypt depth ratio, enhanced mucus secretion by intestinal goblet cells, down-regulated the expression of ileal lipid absorption-related genes (NPC1L1, CD36, and FABP2), and up-regulated the short-chain fatty acid receptor GPR43, collectively improving intestinal health. Compared to HFD mice, CF altered the gut microbiota: it increased beneficial Actinobacteria (including Bifidobacterium and Blautia) and decreased Proteobacteria (including Desulfovibrio) (p < 0.05). Functional analysis showed that the HFD mice microbiota was enriched in genes linked to disease (e.g., lipid metabolism disorders, cancer, antibiotic resistance), whereas CF-enriched microbiota had genes for energy, carbohydrate, and pyruvate metabolism. Compared to microcrystalline cellulose, CF and MCC both alleviated HFD-induced obesity. In summary, cassava fiber helped prevent obesity in mice by modulating gut microbes, strengthening the gut barrier, and improving host metabolic balance. Full article

Cantaloupe melon seeds are a byproduct that can be upcycled for their nutritional value, generating added value, reducing food waste, and supporting food sustainability. This study evaluated the effects of melon seed flour on selected physicochemical and consumer acceptance of gluten-free cookies. Melon seeds were dehydrated at 60 °C for 12 h and ground. Then gluten-free cookies containing varying melon seed flour (20, 40, 60, 80, and 100%) were prepared by mixing the ingredients and baked at 177 °C for 18 min. Color, water activity, proximate composition, and mineral contents of the melon seed flour were measured. Color, water activity, spread factor, and hardness of the five cookie formulations were evaluated. Finally, a randomized block design was used for the consumer test with 90 consumers. Appearance, aroma, flavor, texture, grittiness, and overall liking were evaluated using a 9-point hedonic scale. Also, purchase intent was asked for before and after a sustainability claim. Data were analyzed using an ANOVA and the post hoc Tukey test (p < 0.05). The McNemar test was used to test whether there were significant differences in purchase intent before and after a sustainability claim. Melon seed flour had 21.4% protein, 34.93% crude fiber, 3% ash, 4% moisture, and 26.9% fat. Spread factor and a* (color redness) values increased with increasing melon seed flour. On the other hand, the more melon seed flour in cookies, the lower the L* value and water activity. The treatment with 40% melon seed flour had the highest liking score, 6.25. Finally, the sustainability claim significantly increased the positive purchase intent of the cookies. This study demonstrates the potential of cantaloupe melon seed flour as an ingredient in food, such as gluten-free cookies. This practice in the food industry can help increase value and reduce waste in cantaloupe processing. Full article

Cashew apples, a byproduct of the cashew nut industry with an estimated global production of 38 million tonnes, are rich in several essential nutrients and are widely processed into juice, syrup, wine, pickles, and other value-added products. However, their morphological and physicochemical properties vary significantly across varieties, complicating in-field characterization, maturity assessment, and biochemical analysis. These challenges originate from the reliance on costly chemicals, skilled manpower, limited time, and sophisticated equipment. This study employed a user-developed computer vision-based ImageJ 1.x batch processing plugin to assess 15 physicochemical properties across six diverse cashew apple varieties from the images of slices and whole samples. Five methodologies—color grid, surface morphology, gray level co-occurrence matrix, local binary pattern, and color indices—generated image-based metrics rapidly ($2.87\pm 0.79$ s/image). The correlation of wet chemistry with image-based parameters, linear modeling, and wet chemistry parameters prediction with an independent dataset were successfully performed, and the successfully modeled properties include acidity, antioxidants, carbohydrates, carotenoids, crude fat, flavonoids, pH, phenolics, proteins, tannins, vitamin C, and total soluble solids. The results demonstrated the feasibility of predicting 11 out of 15 physicochemical properties of cashew apples ($R^2>0.5$). This methodology offers a faster, safer, and cost-effective alternative to wet chemistry and can be extended to other horticultural crops. Full article

Worldwide production of apple juice results in several million tons of apple pomace (AP) produced as a byproduct. The objective of this study was to determine whether the incorporation of AP into the diet of mealworm larvae (Tenebrio molitor) would influence growth performance, survival, and nutritional composition relative to standard feed. After 4 weeks of ad libitum access to commercial mealworm feed and non-nutritive water-storing beads (WB) or AP, no significant differences in weight gain or overall survival were measured. In both cohorts, higher pupation rates were associated with greater mortality among the remaining larvae; however, the weekly probability of survival was better in the AP cohort, potentially due to antioxidants present in apples. When measured on a dry matter basis, protein (34.4 vs. 33.8%), fat (51.9 vs. 52.2%), and ash (0.20 vs. 0.16%) levels did not differ significantly between the WB and AP cohorts, respectively. However, the WB cohort had more moisture (66.9 vs. 63.9%) likely because water beads provide a more direct source of hydration. These findings show that apple pomace, traditionally viewed as a waste product, shows promise in industrial applications. Full article

Sea buckthorn (Hippophae rhamnoides L.) is a rich source of bioactive compounds, including vitamin C, polyphenols, carotenoids, and dietary fiber. In this study, sea buckthorn pomace, an underutilized by-product of oil processing, was incorporated into wheat bread at levels of 0, 3, 6, 9, and 12% (based on flour weight). The technological performance (dough yield, baking loss, loaf volume, texture, and color), nutritional composition (protein, fat, dietary fiber fractions, mineral content, and caloric value), and sensory attributes of the resulting breads were comprehensively evaluated. Pomace addition markedly increased the protein content of bread (from 13.5% to 16.8%) and more than doubled total dietary fiber (from 5.4% to 11.6%), while reducing caloric value by approximately 5.6%. Increasing pomace levels also affected dough behavior and bread structure: water absorption rose from 59.9% to 68.9%, specific loaf volume decreased by 11–28%, and crumb hardness increased from 3.8 N (control) to 12.4 N (12% addition). Sensory acceptability remained high up to 6% pomace incorporation (acceptability index > 90%), whereas breads containing 9–12% received significantly lower scores, mainly due to darker crumb color and intensified sour or bitter notes. Overall, sea buckthorn pomace can be effectively used as a nutritionally enriching, value-added ingredient in wheat bread, enhancing fiber and protein content while maintaining desirable technological and sensory properties at moderate substitution levels. Full article

Background: The use of baobab seed beverages as coffee alternatives represents a novel approach to upcycling by-products. Baobab seed aqueous extract is caffeine-free and contains numerous compounds of nutritional interest. The composition and sensory characteristics of baobab seed beverage can be modulated by roasting and brewing conditions. Objective: This study aimed to assess the effect of using different fluidised bed roasting temperatures and microwave infusion on the nutritional and functional properties of the beverage. Results: Higher roasting temperatures increased solubility, melanoidin content, pH, titratable acidity, colour, phenolic content, and antioxidant activity, while the concentration of chlorogenic acid and caffeic acid decreased. Upon microwave infusion, antioxidant activity, phenolic content (gallic acid, coumaric acid, caffeic acid, and vanillic acid), protein content, and soluble fibre content increased. Chlorogenic acid was not present in microwave-infused samples, and the amount of caffeic acid decreased. The fat content remained similar across all samples. The major volatile components identified in the roasted seeds were furans and pyrazines. Conclusions: These findings highlight the potential of baobab seed beverages as coffee alternatives and the impact of roasting and brewing conditions on their nutritional and functional properties. Full article

Grape pomace (GP), a by-product of winemaking, is rich in polyphenols and fiber, making it a promising and sustainable feed supplement for ruminants. This study evaluated the safety and productive impact of a 5% GP-supplemented diet (GP5) including non-lactating end-cycle (EC) ewes regularly destined for slaughter and human consumption, and lactating (LAC) ewes, over a 30-day period. Control (CTRL) animals received a standard pellet diet with no GP inclusion. Sampling was performed at four time points (T0, T10, T20, and T30), corresponding to days 0, 10, 20, and 30 of the experimental period. The study assessed clinical status, hematology/biochemistry (T0 and T30), milk composition (T0, T10, T20, and T30), meat quality traits and oxidative stability in EC ewes (T30). Since no significant differences were observed in the CTRL animals, the effects were evaluated within the GP5 group by comparing T0 vs. T30. Meat quality was assessed by comparing EC-GP5 to CTRL at T30. The GP extract showed a high total phenolic content (254.02 ± 20.39 mg GAE/g DW). No clinical or hematological alterations were observed, and most values remained within physiological ranges. Biochemical analysis revealed significant increases in albumin, bilirubin, creatinine, and triglycerides (p < 0.05), with significant decreases in plasma urea and glucose (p < 0.05). In LAC-GP5 ewes, milk urea and lactose concentrations decreased (p < 0.05), while pH increased (p < 0.05), with no significant changes in fat or casein content. These findings are consistent with reduced ruminal propionate availability, leading to decreased hepatic gluconeogenesis and lactose synthesis, with secondary effects on nitrogen metabolism and the acid–base profile of milk. In EC-GP5 ewes, meat quality traits were unaffected, and DPPH scavenging activity did not differ from CTRL (p > 0.05). GP5 was metabolically safe, induced adaptive changes in milk composition, and had no negative effects on meat quality, supporting the valorization of grape pomace as a sustainable feed resource. This trial was designed as a metabolic safety assessment, representing a preliminary step toward future mechanistic and molecular investigations. Full article

In light of the exponential rise in feed costs within the livestock sector, the scientific research and valorization of novel agro-industrial by-products have essential strategies in animal nutrition. The overall objective of this study was to characterize and evaluate the inclusion of a novel olive pulp included at 12% of the concentrate on a dry matter basis in the diet of Murciano–Granadina goats to assess its effects on ruminal fermentation, nutrient digestibility, energy and nitrogen metabolism, and milk yield and composition. Two experiments were conducted, taking into account two groups (control group, CTL, and an experimental group) with the inclusion of 12% olive pulp in the concentrate (OPD): one in vivo trial in metabolic cages (n = 10 nulliparous female goats (34.1 ± 0.70 kg) per treatment) was conducted to evaluate digestibility, nitrogen balance, and energetic utilization; and a second on-farm production trial (n = 24 adult dairy goats (53.6 ± 1.14 kg) per treatment). The results showed no significant differences in energy balance or microbial protein synthesis between CTL and OPD (p > 0.05). However, the OPD exhibited higher digestibility of dry matter (71.2 vs. 68.8%; p = 0.028), organic matter (70.8 vs. 68.4%; p = 0.026), and crude fat (85.9 vs. 83.4%; p = 0.024), but lower crude protein digestibility (70.7 vs. 73.4%; p = 0.012) and nitrogen excretion (1.24 vs. 1.44 g/kg^0.75; p < 0.001). Additionally, ruminal butyrate concentrations were higher in OPD goats (13.5 vs. 11.3 mol/100 mol of total short-chain fatty acids; p = 0.020). Although milk yield remained unaffected, the OPD exhibited higher milk protein (4.17 vs. 3.79%; p = 0.036) and conjugated linoleic acid (0.620 vs. 0.400%; p < 0.001) concentrations compared to CTL. These findings demonstrate that the inclusion of 12% of the novel olive pulp in goat concentrate is a viable feeding strategy that maintains productive performance while enhancing the nutritional quality of milk. Full article

The black soldier fly (BSF), Hermetia illucens, has gained increasing attention as a sustainable protein source for animal feed. This study investigated the effects of dietary supplementation with hemp seed oil (HSO) at 0.5–6% concentrations on the growth performance and nutritional composition of black soldier fly larvae (BSFL). Larval development, survival rate, body weight, and adult longevity were evaluated under controlled conditions. In addition, chemical characterization of HSO was performed, and the proximate composition, mineral content, and amino acid profile of dried larvae were analyzed. The results indicated that HSO supplementation had no statistically significant effect on developmental time, survival rate, biomass accumulation, or adult lifespan compared to the control. Gas Chromatography–Mass Spectrometry (GC-MS) profiling of HSO revealed a wide range of bioactive compounds, including unsaturated fatty acids (UFAs), phytosterols, cannabinoids, and tocopherols. The BSFL showed high levels of fat and energy, with essential amino acids and minerals present in favorable concentrations for feed applications. The HSO improves the protein levels at the 0.5–1.0% concentration, with negative correlations at higher concentrations. The findings suggest that HSO can be integrated into BSFL diets without adverse effects on growth performance, while potentially enhancing the functional value of the larvae. This supports the feasibility of incorporating hemp by-products into insect-rearing systems to promote circular and value-added feed production. Full article