Search Results (3,513)

Global plastic production is expected to continue rising in the next few decades, with packaging accounting for roughly one quarter of the total volume of plastic and intensifying interest in biodegradable alternatives such as polylactic acid (PLA). One approach towards bioplastic production is lactic acid fermentation. Lactic acid (LA) can be produced from waste and by-products, such as food and agricultural waste, and then polymerised into PLA. This review provides an overview of LA production from waste-derived feedstocks, covering substrate composition, pretreatment and hydrolysis strategies, fermentation modes, and downstream operations, and highlights key performance indicators (yield, final LA concentration, and volumetric productivity). This review examines technological bottlenecks associated with waste heterogeneity, mixed sugar utilisation, inhibitor formation, pH and temperature control, contamination risks, high cost, and complexity of LA recovery and purification. Recent advances in pre-treatment, robust or engineered microbial strains, mixed microbial cultures, process integration, and intensified downstream schemes are also discussed to increase productivity and purity while reducing energy and chemical inputs. Finally, techno-economic assessment studies on waste-based PLA are synthesised, showing that both economic and environmental performance depend on feedstock logistics, process configuration, and end-of-life options for PLA products. Full article

One way to utilize by-products from fruit production is the extraction of bioactive compounds and their subsequent complexation with appropriate carriers. Consequently, we used chokeberry pomace extract for complexation with plant-based proteins, namely almond, rice, pea, and pumpkin-seed protein matrices, which differ in their composition and protein content. The obtained complexes, as well as the chokeberry pomace extract and protein matrices, were evaluated for the concentration of individual polyphenols, total polyphenols, procyanidins, and antioxidant activity. Color parameters and IR spectra were also recorded. The results of this study emphasized the importance of the structure and properties of polyphenols and proteins, which are significant factors affecting polyphenol adsorption onto protein-based carriers. All proteins showed similar affinity for anthocyanins (69% for cyanidin-3-galactoside, and 23% to 29% for cyanidin-3-arabinoside). Rice proteins had the highest affinity for quercetin-3-rutinoside (87%), while pumpkin proteins showed the highest affinity for quercetin-3-galactoside (87%) and quercetin-3-glucoside (65%). Rice proteins also had the highest affinity for phenolic acids (67% for neochlorogenic acid, 81% for chlorogenic acid, and 48% for isochlorogenic acid). These results provide a good baseline for the formulation of dried protein-based complexes, based on chokeberry pomace, rich in polyphenols which can have possible uses in food products, to enhance their antioxidant potential. Full article

Yellowfin tuna (Thunnus albacares) processing by-products are underutilized resources rich in high-quality proteins that can be valorized into bioactive ingredients. In this study, proteins from yellowfin tuna tail bones were hydrolyzed using either an endogenous protease extract recovered from tuna viscera or commercial trypsin. The endogenous extract was characterized and exhibited optimal proteolytic activity at pH 8 and 40 °C. Comparative bioactivity assessment showed that trypsin-derived hydrolysates exhibited significantly higher antioxidant capacity, with ABTS and DPPH values of 11.8 ± 0.04 and 13.3 ± 0.40 mg Trolox/g, respectively, compared with 10.1 ± 0.12 and 7.3 ± 0.21 mg Trolox/g for hydrolysates produced with endogenous enzymes. Trypsin hydrolysates also showed stronger dipeptidyl peptidase-IV (DPP-IV) inhibition (IC₅₀ = 0.83 ± 0.37 mg/mL) than endogenous-enzyme hydrolysates (IC₅₀ = 1.60 ± 0.47 mg/mL). Remarkably, hydrolysates generated with the endogenous enzymatic consortium exhibited exceptionally potent angiotensin-converting enzyme (ACE) inhibitory activity (IC₅₀ = 0.008 ± 0.004 mg/mL), outperforming trypsin hydrolysates (IC₅₀ = 0.01 ± 0.007 mg/mL). Neither hydrolysate showed evidence of acute toxicity in the Artemia salina model at the tested concentrations, supporting their favorable performance in this preliminary toxicity screening assay. Considering that nearly two-thirds of total fish biomass is discarded during processing, this integrated bioprocess demonstrates a sustainable strategy for the simultaneous valorization of skeletal and visceral waste streams. By employing endogenous enzymes as biocatalysts, this approach reduces dependence on commercial proteases, mitigates environmental burdens, and supports the development of a circular marine bioeconomy through the production of highly potent, peptide-rich functional ingredients with promising cardiovascular health applications. Further toxicological evaluation is required to confirm their safety for food and nutraceutical applications. Full article

The intensification of global pig production has increased the pressure to reconcile productivity with animal health, food safety, and environmental sustainability. Phytogenic feed additives (PFAs)—plant-derived compounds including essential oils, oleoresins, phenolics, and polyphenol-rich extracts—have emerged as candidate alternatives to antibiotic growth promoters, with reported benefits of variable consistency for gut health, oxidative status, reproductive performance, and mycotoxin mitigation across the pig production cycle. In parallel, the pig sector is under increasing scrutiny for its environmental footprint, driving the adoption of circular economy (CE) principles and life cycle assessment (LCA) methodologies to quantify and reduce resource use and emissions. This narrative review synthesizes published evidence on the zootechnical, physiological, and health-related effects of phytogenics in swine, identified through literature searches of PubMed, Scopus, and Web of Science). It examines how their production, sourcing, and use intersect with circular economy strategies—particularly the valorization of agro-industrial by-products as phytogenic sources—and with the LCA-based evaluation of pig production systems. No specific study was identified through the search described that directly measured the environmental footprint of phytogenic feed additive use; the health/performance benefits of phytogenics and the environmental benefits of by-product substitution in pig diets are each independently well supported, but their combined net environmental effect remains unknown, and not all phytogenics originate from by-products; this review integrates the two bodies of evidence into a testable hypothesis—that phytogenics, via reduced morbidity/mortality and, where by-product-derived, circular sourcing, may contribute to a lower environmental footprint, rather than a demonstrated outcome. We regard phytogenics as a promising, mechanistically grounded candidate—rather than a confirmed lever—for reducing the environmental footprint of pig production and propose a concrete LCA methodology to test this hypothesis directly. Full article

Recent advances in non-thermal and hybrid extraction technologies—such as pulsed electric field (PEF), ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and enzymatic treatments—have been widely reviewed in the context of general food processing. However, the current literature lacks a critical evaluation of how these modalities reshape the molecular fingerprints, authenticity markers, and cultivar-specific phenolic baselines of olive products, particularly within the Greek production landscape. Existing studies primarily emphasize extraction yield, operational parameters, or sustainability aspects, leaving important gaps regarding molecular consequences, including shifts in secoiridoids, lignans, pigments, oxidation markers, and the composition of by-products such as olive mill wastewater and pomace. This commentary addresses these gaps by integrating emerging extraction technologies with Greece’s omics-enabled analytical capacity (FoodOmicsGR_RI), highlighting how processing innovations may influence authenticity claims, phenolic integrity, and circular economy valorization routes. We discuss mechanistic pathways, molecular-level effects, and technology-specific limitations and propose a structured framework for developing national databases of processing-induced molecular markers. By linking technological mechanisms with cultivar-dependent molecular responses, this commentary aims to support coordinated Greek research efforts toward robust authenticity assurance, sustainable processing, and high-value valorization of olive by-products under evolving climatic and industrial pressures. Full article

Citrus × aurantium ‘Daidai’ (Citrus aurantium L. var. amara Engl.) is a sour orange cultivar whose dried flower buds are listed in the Chinese national catalogue of substances that serve both as food and as medicine, whereas the dried flower buds of the ordinary species C. × aurantium L. lack this dual recognition. Although the essential oil and hydrosol of these buds have been investigated, the still-bottom water remaining after hydrodistillation is routinely discarded and its chemical composition remains largely unexplored. In this study, we compared the chemical profiles of still-bottom water obtained from the dried flower buds of C. aurantium L. var. amara Engl. (CAVAF) and C. × aurantium L. (CALF) after two pretreatments (simple soaking vs. ultrasonic-microwave synergistic treatment) and evaluated the chemical antioxidant activities of both the hydrosol and the still-bottom water. HPLC-Q-TOF-HRMS identified 215 compounds across the four water samples. The major constituents were neohesperidin (13.18–39.66%), blumeatin (9.78–10.25%), narirutin (13.46–18.01%), and α-D-(6-O-Sinapoyl)-glucopyranosyl(1→22)-β-D-(3-O-sinapoyl)-fructofuranose (7.46–8.57%). Relative to CALF, the CAVAF samples contained a large number of annotated compounds and higher relative amounts of several flavonoids and limonoids (up to nine-fold) in the still-bottom water. Higher relative abundances of the principal flavonoid glycosides were observed after ultrasonic-microwave pretreatment compared with soaking. The hydrosol of both varieties showed only modest radical scavenging activity and weak reducing power. In contrast, the still-bottom water exhibited clear DPPH, ABTS, and hydroxyl radical scavenging, with half-maximal inhibitory concentrations ranging from 0.1901 to 4.873 mg/mL, although reducing power remained limited. These findings suggest that botanical variety and pretreatment method may influence both the metabolite profile and the in vitro radical scavenging behavior of the distillation by-products. The results supply chemical compositional support for the food-medicine homology status of CAVAF and indicate that still-bottom water is a recoverable source of potential polar antioxidants that is currently under-utilized. Full article

The valorization of food industry by-products is a promising strategy for developing natural additives to increase food quality. This study examined the efficiency of tomato processing industry waste (TPIW), which is a significant agro-industrial by-product, in enhancing the oxidative stability of three common edible vegetable seed oils (i.e., sunflower, soybean, and corn oils) under accelerated storage conditions. A custom response surface methodology (RSM) approach was employed to design and optimize the experiments, also using butylated hydroxytoluene (BHT), a potent synthetic antioxidant (i.e., oil type, TPIW and/or BHT enrichment). Oils were incubated under controlled conditions at 60 °C for 28 d (Schall oven test), wherein both darkness and light exposure were employed. Untreated (control), TPIW-enriched, and BHT-fortified (positive control) oils were examined in this study. The oxidative stability and shelf-life of oils was thoroughly evaluated using standard oxidative indices for both primary and secondary oxidation by-products, antioxidant capacity (DPPH radical scavenging activity), total carotenoid content, chromatic coordinates (CIE 1976 L*a*b*), and Fourier-Transform Infrared spectroscopy to monitor structural changes. The results revealed that enrichment with TPIW significantly (p < 0.05) reduced both primary and secondary oxidation products compared to untreated oils, approaching the protective efficiency of BHT in some assays. Specifically, it was observed that the combination of soybean oil enriched with both BHT and TPIW was the most preferable to enhance oxidation stability. Results from FT-IR supported these findings; slower formation of oxidative derivatives was revealed. Light exposure did not show a significant impact on the oxidation process regardless of the oil sample when compared to the temperature parameter. The results of this study confirm that TPIW could assist shelf-life prolongation of edible vegetable oils and promote a circular economy strategy by valorizing food by-products as a viable alternative to synthetic antioxidants. Full article

The valorization of agro-industrial by-products has gained increasing attention as a sustainable strategy to support circular economy principles and reduce environmental impacts. Spain, the world’s largest olive oil producer, generates substantial amounts of olive pomace (OP), which can represent up to 80% of the processed olive mass. Due to their hydrophilic nature, approximately 98% of olive phenolic compounds remain in OP after oil extraction, making this by-product a valuable source of bioactive compounds with antioxidant, anti-inflammatory, antimicrobial, and cardioprotective properties. Numerous extraction strategies have been investigated to maximize phenolic recovery while reducing processing costs and environmental impacts. Conventional solvent-based techniques, such as solid–liquid extraction (SLE) and liquid–liquid extraction (LLE), remain widely used, while greener approaches, including microwave-, ultrasound-, supercritical fluid-, pressurized liquid-, and high-pressure-assisted extraction, among others, have gained increasing attention. In addition, deep eutectic solvents (DES) have been applied either alone or in combination with green extraction technologies to enhance extraction efficiency. This review provides a comprehensive overview of extraction techniques for OP valorization and the analytical methodologies used to characterize OP extracts, including spectrophotometric and chromatographic approaches. The biological activities of OP-derived phenolics and their food applications are also discussed, highlighting their valorization potential. Full article

Enzymatic browning, primarily catalyzed by polyphenol oxidase (PPO), is a major cause of postharvest losses and quality degradation in fresh-cut fruit and vegetable processing. To control this browning, conventional methods such as sulfite treatment and thermal inactivation have been widely used, yet they increasingly face safety, sensory, and regulatory concerns. Because of this, more attention has been directed toward natural PPO inhibitors from agro-industrial by-products as safer, value-added alternatives. However, current knowledge of PPO inhibition mechanisms and rational inhibitor discovery remains fragmented across the literature, limiting the development of effective and sustainable anti-browning approaches. To address this gap, this review presents an integrated framework that covers (i) the structural and kinetic basis of PPO catalysis at the binuclear copper active site; (ii) the mechanistic classification of reversible and irreversible inhibitors, together with kinetic characterization using IC₅₀, K_i, and nonlinear regression approaches; (iii) computational screening strategies, including molecular docking and molecular dynamics simulations as modern tools for predicting enzyme–inhibitor interactions and prioritizing candidate inhibitors; and (iv) the potential of agro-industrial by-products as renewable sources of natural PPO inhibitors for extending the shelf life of fresh-cut produce. Through this framework, this review provides an integrated perspective to support the rational evaluation and future development of effective, sustainable PPO inhibitors for food processing. Full article

Metabolic dysfunction-associated steatotic liver disease (MASLD) is the most prevalent chronic liver disease, characterized by hepatic steatosis, mitochondrial dysfunction, and oxidative stress. Food-derived polyphenols are promising ingredients that modulate cellular metabolism and redox balance. Açaí (Euterpe oleracea Mart.) seed, a polyphenol-rich agro-industrial by-product, has shown hepatoprotective potential; however, no previous study has comprehensively evaluated its effects on key mitochondrial functions in experimental MASLD. Therefore, this study investigated whether açaí seed extract (ASE), administered alone or in combination with physical training, could improve hepatic mitochondrial respiration, biogenesis, ultrastructural integrity, and redox homeostasis in HF diet-fed Sprague–Dawley rats. Male rats were fed a control or HF diet for 16 weeks and treated with ASE (200 mg/kg/day), aerobic training, or both during the final six weeks. ASE reduced hepatic steatosis by approximately 52% compared with the HF group, improved mitochondrial ultrastructure, increased the expression of the mitochondrial biogenesis regulators PGC-1α and NRF-1, with a 3-fold increase in PGC-1α mRNA expression, increased TFAM immunoreactivity, increased PPARα expression, reduced oxidative stress, and restored lipid-driven mitochondrial respiration. Physical training improved glycemic control and mitochondrial structure, with limited effects on mitochondrial function and redox balance. Combined treatment reduced plasma triglycerides by 41%, increased CPT1α expression, and enhanced carbohydrate-supported mitochondrial respiration. These findings provide mechanistic support for further investigation of açaí seed-derived polyphenols as candidates for nutritional strategies targeting MASLD. Full article

This work reviews the strategic valorization of industrial by-products as sustainable sources of biopolymers and bioactive compounds, promoting a circular economy through the efficient use of renewable resources and reducing waste generation. These strategies contribute to lowering the carbon footprint of conventional packaging and plasticulture while supporting more resilient and diverse agriculture systems. Special emphasis is placed on processing roots and tubers as renewable raw materials for the production of biodegradable films for agronomic applications as eco-friendly alternatives to petroleum-based plastics and contributing to soil and ecosystem protection. Additionally, the incorporation of by-products from yerba mate (Ilex paraguariensis) demonstrate significant potential as both matrix-forming and filler materials in biodegradable composites while also providing antioxidant activity and pH-sensing capacity. This sustainable framework is further expanded through the utilization of non-traditional species like rosehip (Rosa rubiginosa), Aloe vera (Aloe barbadensis), and topinambur (Helianthus tuberosus), which provide versatile functional matrices and bioactive compounds. Finally, the development of active and intelligent food packaging is addressed. Extracting natural pH-sensitive pigments from red cabbage and topinambur flowers enables the formulation of eco-friendly inks for real-time freshness monitoring. Ultimately, integrating these waste streams drives technological disruption, scaling sustainable, tailored solutions for global industry needs. Full article

Macadamia husk, a major by-product of the macadamia industry, represents an underutilised source of phenolic compounds with significant potential for value-added applications. This study aimed to investigate the effects of extraction methods (conventional solvent extraction, accelerated solvent extraction and ultrasonic probe-assisted extraction) and solvent compositions (water, aqueous ethanol, and methanol) on the phenolic recovery and antioxidant activity of New Zealand-grown macadamia husk. Extraction performance was assessed by determining total phenolic content (TPC) and total flavonoid content (TFC), and antioxidant activities were evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH), and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays. Extraction efficiency varied significantly (p < 0.05) depending on both the solvent and extraction technique. Among the solvents evaluated, aqueous ethanol demonstrated superior performance, with 50% ethanol yielding higher total phenolic content (45.19 mg GAE/g dry sample) and the highest total flavonoid content (149.85 mg QE/g dry sample). Ethanol-rich extracts also exhibited the highest DPPH and ABTS radical scavenging activity. Ultrasonic probe-assisted extraction generally achieved higher phenolic recovery than conventional solvent extraction and accelerated solvent extraction under the conditions evaluated. Although UPAE using 90% methanol yielded the highest total phenolic content, 50% aqueous ethanol provided the most practical food-grade extraction system, achieving comparably high phenolic recovery together with strong antioxidant activity. Overall, the findings demonstrate that phenolic extraction efficiency and antioxidant capacity are strongly influenced by both solvent composition and extraction technique. The results support further investigation of New Zealand-grown macadamia husk as a potential source of natural antioxidant ingredients, particularly using food-grade aqueous ethanol extraction. Full article

The use of non-traditional oilseeds for food purposes has increased significantly in recent years. Due to the high content of unsaturated fatty acids, the production of cold-pressed oils from pumpkin and hemp seeds is growing at a steady pace. This results in the accumulation of a by-product (oilseed press cake), from which high-quality proteins can be derived. Protein hydrolysates based on these raw materials offer further potential for valorization. This review summarizes classical and modern methods for obtaining protein isolates from pumpkin and industrial hemp oilseed cakes, as well as possible approaches for their modification to enhance their nutritional and functional properties. Furthermore, it provides an overview of the methods for producing protein hydrolysates rich in bioactive peptides. The presence of peptides with antioxidant, antihypertensive, or hypoglycemic properties makes hydrolysates a valuable source of nutraceutical components with potential applications in the development of functional foods or dietary supplements. However, most studies to date have been conducted using in vitro systems. Further research involving animal models or clinical observations is required to determine dosage regimens and applications of these hydrolysates. Regarding protein isolates, the challenges for their broader use in the food industry are related to increasing solubility, removing anti-nutritional factors, and improving techno-functional properties. Full article

Fungal cellulases are key biocatalysts for lignocellulosic biomass valorization and the development of sustainable biorefineries. This review examines recent advances in the production of endoglucanase (EGL), exoglucanase (EXG), and β-glucosidase (BGL) by fungi of the genera Trichoderma, Aspergillus, and Penicillium under solid-state fermentation (SSF) and submerged fermentation (SmF). Emphasis is placed on fermentation strategies, substrate selection, process optimization, and emerging chemometric and artificial intelligence-based approaches. The literature reveals a predominance of SSF systems, especially when agri-food residues such as wheat bran, sugarcane bagasse, rice-derived residues, fruit-processing wastes, and cocoa by-products are employed as low-cost substrates. Among the evaluated genera, Aspergillus was among the most frequently investigated genera and exhibited broad substrate versatility, whereas Trichoderma reesei remains the principal industrial production host for cellulase-rich enzyme preparations used mainly in the saccharification of lignocellulosic biomass for cellulosic ethanol and other biorefinery applications. In contrast, Penicillium stands out as an important source of BGL, complementing cellulase systems derived from other fungi. Temperature, pH, moisture content, and fermentation time were consistently identified as the main factors affecting cellulase biosynthesis, with optimal production generally occurring under mildly acidic conditions and mesophilic temperatures. CCD and BBD were the predominant optimization strategies, while artificial neural network-based models are emerging as promising alternatives. The complementary characteristics of these fungi genera support their application in integrated biomass conversion and future lignocellulosic biorefineries. Full article

Livestock farming is blamed for its significant carbon footprint (CF), contributing to environmental pollution and climate change. Among other approaches, this has highlighted the need to find alternative feeding systems for cattle production that are potentially able to reduce greenhouse gas (GHG) emissions. In this context, the objective of the present study was to compare the CF of producing cattle fed a Conventional diet versus cattle fed a diet that included vegetable by-products (VBP diet) sourced from the local agri-food industry. In this study, twenty-four entire male young bulls were reared in Navarra, Spain. Twelve calves were finished on the VBP diet that also included fodder and grain, and the remaining animals were finished with a local Conventional diet based on concentrate and straw. Results showed a larger CF of meat from animals fed the Conventional diet in comparison with the VBP-fed ones, that is, 117.84 kg versus 42.01 kg of CO₂ equivalent per kilogram of meat, respectively. This research demonstrates that using by-products from the local agri-food industry for feeding cattle has an important beneficial effect on the environment. It is not only a circular economy solution that recovers and recycles by-products instead of treating them as waste, but can also notably reduce the GHG associated with livestock production. This study marks the beginning of ongoing research into the effect of introducing regional vegetable by-products in the diet of livestock and their corresponding impacts on productivity and the environment, particularly in terms of GHG emissions per kilogram of feed consumed. Full article