Search Results (53)

The growing need for environmentally friendly separation processes has motivated the search for alternative solvents to petroleum-derived chemicals for the recovery of biosynthesized products. Although effective, conventional petroleum-based solvents pose major environmental and sustainability concerns, including pollution, ecotoxicity, human health risks, and high costs and energy demands for recycling. Consequently, current research and industrial practice increasingly focus on their replacement with safer and more sustainable alternatives. This study investigates the use of natural oils (i.e., grapeseed, sweet almond, and flaxseed oils) as renewable, biodegradable, and non-toxic diluents in reactive extraction systems for the separation of 7-aminocephalosporanic acid (7-ACA). The combination of these oils with tri-n-octylamine (TOA) as extractant enabled high extraction efficiencies, exceeding 50%. The system comprising 120 g/L tri-n-octylamine in grapeseed oil, an aqueous phase pH of 4.5, a contact time of 1 min, and a temperature of 25 °C resulted in a 7-ACA extraction efficiency of 63.4%. Slope analysis suggests that complex formation likely involves approximately one molecule each of tri-n-octylamine and 7-ACA, although the apparent order of the amine is reduced in systems using natural oils. This study highlights the potential of natural oil-based reactive extraction as a scalable and environmentally friendly method for 7-ACA separation, aligning with the principles of green chemistry and environmental biotechnology. Full article

The sustainable production of healthy structured lipids (SLs) using oils extracted from agro-industry by-products or non-conventional lipid sources is of utmost importance in the framework of a circular bioeconomy, toward a zero-waste goal. In this study, low-calorie triacylglycerols (TAGs) containing a long-chain (L) fatty acid (FA) at position sn-2 and medium-chain (M) FAs at positions sn-1,3 (MLM type SL) were obtained from virgin cold-pressed milk thistle (51.55% linoleic acid; C18:2), grapeseed (66.62% C18:2), and apricot kernel (68.61% oleic acid; C18:1) oils. Lipase-catalyzed acidolysis with capric acid (C10:0) or interesterification with ethyl caprate (C10 Ethyl) in solvent-free media were performed. In batch reactions, immobilized Rhizomucor miehei lipase (Lipozyme RM) was used as a biocatalyst. For all tested oils, new TAG (SL) yields, varying from 61 to 63%, were obtained after 6 h of interesterification. Maximum new TAG yields were reached after 6, 24, and 30 h of acidolysis with grapeseed (64.7%), milk thistle (56.1%), or apricot kernel (69.7%) oils, respectively. Continuous acidolysis and interesterification of grapeseed oil were implemented in a packed-bed bioreactor, catalyzed by immobilized Thermomyces lanuginosus lipase (Lipozyme TL IM). Throughout 150 h of continuous operation, no lipase deactivation was observed, with average SL yields of 79.2% ± 4.1 by interesterification and 61.5% ± 5.91 by acidolysis. Full article

This study introduces a novel approach to biodiesel production by repurposing starfish, an abundant marine waste, as a sustainable catalyst material. Starfish, primarily composed of Ca-Mg carbonate, were calcined to produce calcium oxide (CaO) and magnesium oxide (MgO), which were subsequently doped with varying zinc loadings through hydrothermal treatment. This innovative use of marine waste not only addresses environmental concerns but also provides a cost-effective catalyst source. Among the tested compositions, the catalyst doped with 10 wt% Zn achieved the highest biodiesel yield of 96.6%, outperforming both lower and higher Zn loadings. Zinc incorporation significantly improved the catalyst’s surface area, pore volume, and active site density, as confirmed by X-ray diffraction (XRD), scanning electron microscopy (SEM), X-ray photoelectron spectroscopy (XPS), and Brunauer–Emmett–Teller (BET) surface analysis. These enhancements facilitated a biodiesel yield of 96.6% within 10 h, a substantial increase compared to the undoped catalyst (86.5%) under identical conditions. Reusability tests further confirmed the catalyst’s high activity over three consecutive cycles, with yields of 96.6%, 94.2%, and 86.5%, respectively, while SEM-EDS analysis demonstrated effective Zn retention after repeated use. This study demonstrates a pioneering strategy for transforming marine waste into a high-performance catalyst, paving the way for sustainable biodiesel production. Full article

(1) Background: Xinjiang smoked horsemeat sausage is a popular food; however, bio-genic amine (BA) production is a concern for food safety. (2) Methods: the present study selected the three most toxic BAs for food safety (histamine, tyramine, and putrescine) and determined the bacteria that produce them. (3) Results: After 24 h of incubation, fifteen isolated strains, especially Enterobacter ludwigii MT705841 and Enterobacter bugandensis MT705832 produced putrescine (485.52 μg/mL and 408.95 μg/mL, respectively, p < 0.05); eight isolated strains, especially Proteus vulgaris MT705833 and Bacillus subtilis MT705839 produced histamine (63.86 μg/mL and 30.40 μg/mL, respectively, p < 0.05); and 14 isolated strains, especially Staphylococcus saprophyticus MT705831 and Proteus penneri MT705835 produced tyramine (482.26 μg/mL and 497.76 μg/mL, respectively, p > 0.05). Artemisia oil moderately inhibited P. vulgaris MT705833 and B. subtilis MT705839 after 48 h of in vitro incubation, decreasing histamine production by 44.83% and 47.92% for these two bacteria after 24 h and 20 h of incubation, respectively. Cinnamon oil strongly inhibited putrescine production by E. bugandensis MT705832 and E. ludwigii MT705841, decreasing production by 96.63% and 92.03% for these two bacteria after 24 h of incubation, respectively. Grapeseed oil slightly inhibited P. penneri MT705835 tyramine production (only after 4 h of incubation) and had an unstable inhibitory effect on Citrobacter freundii MT705836 tyramine production. (4) Conclusions: the results of this study suggest that cinnamon oil can be an effective food additive for the prevention of BA production in Xinjiang smoked sausages. Full article

Winemaking by-products, such as grape pomace and grape seed oil, provide sustainable and eco-friendly resources for cosmetics and are rich in bioactive compounds like phenolic bioactives, proteins, and lipids (i.e., unsaturated fatty acids, bioactive polar lipids, and carotenoids). These compounds, extracted using advanced techniques such as ultrasound, microwave, and enzyme-assisted methods, exhibit antioxidant, antimicrobial, anti-aging, and anti-inflammatory properties. In vitro and in vivo studies on keratinocytes and fibroblasts demonstrate their efficacy in enhancing skin hydration, elasticity, and UV protection while reducing oxidative stress and inflammation through pathways like SIRT1 and HSP47. Encapsulation techniques further improve their stability and bioavailability. The aim of this review is to investigate in detail the advanced techniques for the extraction of bioactive compounds from winemaking by-products and to evaluate their effectiveness in the isolation of phenolic compounds, proteins, and lipids. At the same time, it focuses on the application of the extracted compounds in the cosmetics industry, highlighting their contribution to products with antioxidant, anti-aging, antimicrobial, and anti-inflammatory properties. Finally, special emphasis is given to encapsulation techniques to improve their stability and bioavailability, with the aim of developing innovative and sustainable cosmetic products. Full article

Spent grape pomace is a by-product of Grappa production that is usually considered waste. Therefore, in this study, in order to promote the sustainable use of by-products from the food industry, we aimed to optimize the extraction of antioxidants from spent grape pomace and their use to improve the oxidative stability of grapeseed oil. Ultrasound-assisted extraction maximized the total phenolic content and antioxidant activity, with the latter measured according to the ferric reducing antioxidant power. The best extraction conditions identified for spent grape pomace from red and white grapes were an amplitude of 40%, a duration of 22 min and a ratio of 1:37 and an amplitude of 40%, a duration of 25 min and a ratio of 1:45, respectively. Grapeseed oil, which is rich in polyunsaturated fatty acids and susceptible to rancidity, fortified with 10%, 20% and 30% of these extracts was evaluated in terms of its oxidative stability using the Rancimat method and compared with a control oil and an oil fortified with the synthetic antioxidant BHT at the highest legal level (200 ppm). For oil fortified with 30% of the extracts obtained from red and white pomace under the best conditions, increases in the induction time of 39% and 25% compared to the control and 23.01% and 10.62% compared to the BHT-fortified oil, respectively, were reported. This study highlights the potential of using grape pomace extracts as eco-friendly antioxidants to stabilize oil and contribute to the sustainability of the food industry at the same time. Full article

Objectives: To address the poor efficacy and percutaneous penetration of grape seed oil, ionic liquids and nanotechnology were combined to prepare a grape seed oil emulsion. Methods: A novel Menthol-CoQ10 ionic liquid and ionic liquid based grapeseed oil emulsion were prepared and confirmed. Results: The average size of the grapeseed oil emulsion was 218 nm, and its zeta potential was −33.5 mV. The ionic liquid-based grape seed oil emulsion exhibited a transdermal penetration effect 4.63-fold higher than that of ordinary grape seed oil emulsion. Ionic liquid also displayed enhanced efficiency both in vitro and in vivo. It significantly inhibited the production of DPPH free radicals and tyrosinase, inhibited melanin and matrix metalloproteinase-1 (MMP-1) produced by cells, and promoted type I collagen expression in fibroblasts. After 28 days of continuous use, the grapeseed oil emulsion improved the water content of the stratum corneum and the rate of transepidermal water loss, enhanced the firmness and elasticity of the skin, and significantly improved the total number and length of under-eye lines, tail lines, nasolabial folds, and marionette lines on the face. Conclusions: Menthol-CoQ10 ionic liquid is a promising functional excipient for both transdermal delivery increase and efficient enhancement. Ionic liquid and nanotechnology for grape seed oil facial mask displayed significantly enhanced efficacy and permeability. Full article

This study investigated biodiesel production via the transesterification of grapeseed oil with plasma-modified biomass-based catalysts originating from starfish. Dried starfish was first converted into magnesium and calcium oxide through heat treatment and then further modified by plasma engineering to improve the catalyst’s surface area and active sites via zinc addition. The Zn content was added via plasma engineering in the ratios of starfish (Mg_0.1Ca_0.9CO₃): ZnO varying from 5:1, 10:1, to 20:1. The structure and morphology of the catalyst were confirmed through XRD, SEM, and XPS analysis. After the Zn addition and activation process, the surface area and the basicity of the synthesized catalysts were increased. The plasma-modified catalyst showed the highest basicity at the ratio of 10:1. Based on HPLC analyses, the optimized biodiesel yield in transesterification demonstrated 97.7% in fatty acid conversion, and its catalytic performance maintained 93.2% even after three repeated runs. Full article

Annatto, obtained from the seeds of achiote (Bixa orellana L.), is a widely used orange pigment rich in bixin and other apocarotenoids. This work reports the optimisation of a green extraction method of pigments and antioxidant compounds from achiote as well as its integration in a one-step green extraction-cosmetic formulation process. A biphasic solvent system of water and oil was used to recover simultaneously polar polyphenols, and less polar compounds, such as δ-tocotrienol and bixin. The optimisation of the ultrasound assisted extraction is presented, as well as a comparison of different vegetable oils used as extraction solvents. The composition, physicochemical properties and antioxidant activity of the oils were studied and their extraction performance was compared. Refined sunflower oil proved to be a better solvent than virgin olive, jojoba, coconut and grapeseed oils. Both aqueous and oil phases displayed an interesting antioxidant capacity. The oil phase contained 0.9% of bixin, as well as minor apocarotenoids and δ-tocotrienol. Twelve compounds, mainly phenolics, were identified by UHPLC-DAD-HRMS/MS in the aqueous phase. Twenty-one volatile compounds were identified in the volatile fraction by SPME-GC-MS. Lastly, a one-step green process is proposed to combine the extraction and the cosmetic formulation of the bioactive compounds. Full article

The life-long adherence to a dietary pattern able to provide a high amount of polyphenols demonstrating beneficial cardiometabolic effects is demanding for the general population. In this study, red grape pomace (GP) was used as an ingredient to increase the daily polyphenols’ intake. The incorporation of crude crushed GP at 20 and 30% (w/w) in a control (CTR) biscuit formula improved the nutritional profile by increasing the fiber and reducing lipid and energy content while providing up to 540 mg_GAE of polyphenols per 100 g. Besides anthocyanins, GP contains flavonoids and grape-seed procyanidins, contributing to the remarkable antioxidant capacity of 20- and 30-GP biscuits. Upon in vitro gastro-duodenal enzymatic digestion, the concentration of reducing sugars for 20-GP and 30-GP compared to the CTR biscuits dropped significantly, meaning that the combined action of GP fibers and polyphenols could delay the intestinal absorption of glucose. Overall, 60 volatiles were detected in biscuits. All in all, the content of Maillard reaction products was lower in GP than in CTR biscuits, possibly due to the free radical scavenging ability of polyphenols. Despite the high rates of GP utilized, the sensorial attributes and the overall liking of the GP biscuits—especially the 20-GP ones—were not substantially affected. These findings will support nutritional studies to assess the potential role as functional foods of GP biscuits, and, afterwards, the large-scale production of a food mainly based on a waste ingredient turned into a resource. Full article

The research presented here is an attempt to develop an innovative and environmentally friendly material based on bacterial nanocellulose (BNC), which will be able to replace both animal skins and synthetic polymer products. Bacterial nanocellulose becomes stiff and brittle when dried, so attempts have been made to plasticise this material so that BNC can be used in industry. The research presented here focuses on the ecological modification of bacterial nanocellulose with vegetable oils such as rapeseed oil, linseed oil, and grape seed oil. The effect of compatibilisers of a natural origin on the plasticisation process of BNC, such as chlorophyll, curcumin, and L-glutamine, was also evaluated. BNC samples were modified with rapeseed, linseed, and grapeseed oils, as well as mixtures of each of these oils with the previously mentioned additives. The modification was carried out by passing the oil, or oil mixture, through the BNC using vacuum filtration, where the BNC acted as a filter. The following tests were performed to determine the effect of the modification on the BNC: FTIR spectroscopic analysis, contact angle measurements, and static mechanical analysis. As a result of the modification, the BNC was plasticised. Rapeseed oil proved to be the best for this purpose, with the help of which a material with good strength and elasticity was obtained. Full article

This study addressed the need for a more accessible and efficient method of analyzing phenolic content in vegetable oils. The research aimed to develop a method that could be widely adopted by both researchers and industry professionals, ultimately revolutionizing the way phenolic content in vegetable oils is analyzed. This study developed a method of determining the total phenolic content (TPC) in vegetable oils using smartphone image analysis in the RGB color model. The method employed a gallic acid calibration solution and demonstrated exceptional determination coefficients for the RGB colors. The R—red color was selected as the basis for the analyses, and the method was statistically equivalent to standard UV/Vis spectrophotometry. The highest TPC was determined in hemp and olive oils, while the lowest was found in rice bran, grapeseed, and macadamia nut oils. This study concluded that smartphone image analysis, mainly using the R component of the RGB color model, was a superior alternative to traditional spectrophotometric methods for determining the TPC in vegetable oils. This innovative approach could revolutionize phenolic content analysis by providing researchers and industry professionals with a cost-effective, safe, and efficient tool. The estimated limit of detection (LOD) of 1.254 mg L⁻¹ and limit of quantification (LOQ) of 3.801 mg L⁻¹ further confirmed the reliability and comparability of the method. With these findings, it was expected that the method would be widely adopted in the future. Full article

Wine by-products, generated in large quantities and wasted with serious environmental and economic consequences, are an exceptional alternative to conventional and non-sustainable food sources. The aim of the study was to understand if these by-products could be reused in feed for broiler chickens, improving certain blood parameters important in immune responses, by testing different concentrations and administration times. The effects of the grape-seed and pomace flour of red-wine waste were evaluated. Three different diets were tested containing pomace (0%, 3%, and 6%), grape seeds (0%, 3%, and 6%), and a mix of pomace and grape seeds (0 and 3%) for 7, 21, and 42 days. Esterase, alkaline phosphatase, and peroxidase activity, along with glucose, reactive oxygen species, and glutathione levels, were evaluated in blood samples. The results showed significant changes in the parameters analyzed, especially after 21 and 42 days of administration. All diets administered showed significant effects based on exposure time and by-product concentration used. The greatest effects seem to have come from grape-seed flour. All the by-products of wine production analyzed in this study showed important antioxidant activities and can be included in the food context of farm animals in different growth phases at different concentrations. Full article

Grass-finished beef (GFB) can provide beneficial bioactive compounds to healthy diets, including omega-3 polyunsaturated fatty acids (n-3 PUFAs), conjugated linoleic acid (CLA), and secondary bioactive compounds, such as phytochemicals. The objective of this study was to compare fatty acids (FAs), micronutrients, and phytochemicals of beef fed a biodiverse pasture (GRASS), a total mixed ration (GRAIN), or a total mixed ration with 5% grapeseed extract (GRAPE). This was a two-year study involving fifty-four Red Angus steers (n = 54). GFB contained higher levels of n-3 PUFAs, vitamin E, iron, zinc, stachydrine, hippuric acid, citric acid, and succinic acid than beef from GRAIN and GRAPE (p < 0.001 for all). No differences were observed in quantified phytochemicals between beef from GRAIN and GRAPE (p > 0.05). Random forest analysis indicated that phytochemical and FA composition of meat can predict cattle diets with a degree of certainty, especially for GFB (5.6% class error). In conclusion, these results indicate that GFB contains higher levels of potentially beneficial bioactive compounds, such as n-3 PUFAs, micronutrients, and phytochemicals, compared to grain-finished beef. Additionally, the n-6:n-3 ratio was the most crucial factor capable of separating beef based on finishing diets. Full article

The oxidative stability and genotoxicity of coconut, rapeseed and grape seed oils were evaluated. Samples were submitted to different treatments: 10 days at 65 °C, 20 days at 65 °C (accelerated storage) and 90 min at 180 °C. Peroxide values and thiobarbituric acid reactive substances values were altered as a function of storage time, but their greatest changes were recorded in samples subjected to 180 °C. Fatty acid profiles did not show significant changes from the nutritional point of view. Volatile compounds showed the highest increases at 180 °C for 90 min (18, 30 and 35 fold the amount in unheated samples in rapeseed, grape seed and coconut oils, respectively), particularly due to the increment in aldehydes. This family accounted for 60, 82 and 90% of the total area in coconut, rapeseed and grapeseed oil, respectively, with cooking. Mutagenicity was not detected in any case in a miniaturized version of the Ames test using TA97a and TA98 Salmonella typhimurium strains. Despite the increment in the presence of lipid oxidation compounds in the three oils, they were not compromised from the safety perspective. Full article