Search Results (145)

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 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

The development of active food packaging has evolved rapidly in recent years, offering innovative solutions to enhance food preservation and safety while addressing sustainability challenges. This review compiles and analyzes recent advancements (2019–2024) in release-type active packaging, focusing on essential oils, natural extracts, and phenolic compounds as active agents. Primarily plant-derived, these compounds exhibit significant antioxidant and antimicrobial activities, extending shelf life and enhancing food quality. Technological strategies such as encapsulation and polymer blending have been increasingly adopted to overcome challenges related to volatility, solubility, and sensory impact. Integrating bio-based polymers, including chitosan, starch, and polylactic acid, further supports the development of environmentally friendly packaging systems. This review also highlights trends in compound-specific research, release mechanisms, and commercial applications, including a detailed analysis of patents and case studies across various food matrices. These developments have already been translated into practical applications, such as antimicrobial sachets for meat and essential oil-based pads for fresh produce. Moreover, by promoting the valorization of agro-industrial by-products and the use of biodegradable materials, emission-type active packaging contributes to the principles of the circular economy. This comprehensive overview underscores the potential of natural bioactive compounds in advancing sustainable and functional food packaging technologies. Full article

In recent decades, the rapid expansion of the food processing industry has led to significant losses and waste, with the fruit and vegetable sector among the most affected. According to the Food and Agriculture Organization of the United Nations (FAO), losses in this category can reach up to 60%. Vegetable waste includes edible parts discarded during processing, packaging, distribution, and consumption, often comprising by-products rich in bioactive compounds such as polyphenols, carotenoids, dietary fibers, vitamins, and enzymes. The underutilization of these resources constitutes both an economic drawback and an environmental and ethical concern. Current recovery practices, including their use in animal feed or bioenergy production, contribute to a circular economy but are often limited by high operational costs. In this context, fermentation has emerged as a promising, sustainable approach for converting vegetable by-products into value-added food ingredients. This process improves digestibility, reduces undesirable compounds, and introduces probiotics beneficial to human health. The present review examines how fermentation can improve the nutritional, sensory, and functional properties of plant-based foods. By presenting several case studies, it illustrates how fermentation can effectively valorize vegetable processing by-products, supporting the development of novel, health-promoting food products with improved technological qualities. Full article

Plant by-products have gained significant attention due to their rich content in bioactive compounds, which exhibit promising antioxidant, antimicrobial, and antitumor properties. In European countries, vegetable waste generation ranged from 35 to 78 kg per capita in 2022, highlighting both the scale of the challenge and the potential for valorization. This review provides an overview of key studies investigating the potential of plant residues in biomedicine, highlighting their possible contents of antioxidant compounds, their antimicrobial and antitumor properties, as well as their applications in dermocosmetics and nutraceuticals. However, despite their potential, several challenges must be addressed, such as the standardization of extraction protocols, as bioactive compound profiles can vary with plant source, processing conditions, and storage methods. Effective segregation and storage protocols for household organic waste also require optimization to ensure the quality and usability of plant by-products in biomedicine. Emerging 4.0 technologies could help to identify suitable plant by-products for biomedicine, streamlining their selection process for high-value applications. Additionally, the transition from in vitro studies to clinical trials is hindered by gaps in the understanding of Absorption, Distribution, Metabolism, and Excretion (ADME) properties, as well as interaction and toxicity profiles. Nonetheless, environmental education and societal participation are crucial to enabling circular bioeconomy strategies and sustainable biomedical innovation. Full article

This study evaluated and compared two encapsulation techniques—co-crystallization and ionic gelation—for stabilizing bioactive components derived from lavender distillation residues. Utilizing aqueous ethanol extraction (solid residues) and concentration (liquid residues), phenolic-rich extracts were incorporated into encapsulation matrices and processed under controlled conditions. Comprehensive characterization included encapsulation efficiency (Ef), antioxidant activity (AA), moisture content, hygroscopicity, dissolution time, bulk density, and color parameters (L*, a*, b*). Co-crystallization outperformed ionic gelation across most criteria, achieving significantly higher Ef (>150%) and superior functional properties such as lower moisture content (<0.5%), negative hygroscopicity (−6%), and faster dissolution (<60 s). These features suggested enhanced physicochemical stability and suitability for applications requiring long shelf life and rapid solubility. In contrast, extruded beads exhibited high moisture levels (94.0–95.4%) but allowed better control over morphological features. The work introduced a mild-processing approach applied innovatively to the valorization of lavender distillation waste through structurally stable phenolic delivery systems. By systematically benchmarking two distinct encapsulation strategies under equivalent formulation conditions, this study advanced current understanding in bioactive microencapsulation and offers new tools for developing functional ingredients from aromatic plant by-products. Full article

Lemon catnip (Nepeta cataria var. citriodora) is an underutilized aromatic and medicinal plant known for its high essential oil yield and distinctive lemon-like scent, and is widely used in the pharmaceutical, cosmetic, food, and biopesticide industries. Unlike typical catnip, it lacks nepetalactones and is rich in terpene alcohols, such as nerol and geraniol, making it a promising substitute for lemon balm. Despite its diverse applications, little attention has been paid to the valorization of byproducts from essential oil distillation, such as hydrolates and their secondary recovery oils. This study aimed to thoroughly analyze the volatile compound profiles of the essential oil from Lemon catnip and the recovery oil derived from its hydrolate over three consecutive growing seasons, with particular emphasis on how temperature and precipitation influence the major volatile constituents. The essential oil was obtained via semi-industrial steam distillation, producing hydrolate as a byproduct, which was then further processed using a Likens–Nickerson apparatus to extract the recovery oil, also known as secondary oil. Both essential and recovery oils were predominantly composed of terpene alcohols, with nerol (47.5–52.3% in essential oils; 43.5–54.3% in recovery oils) and geraniol (25.2–27.9% in essential oils; 29.4–32.6% in recovery oils) as the primary components. While sesquiterpene hydrocarbons were mostly confined to the essential oil, the recovery oil was distinguished by a higher presence of monooxygenated and more hydrophilic terpenes. Over the three-year period, elevated temperatures led to increased levels of geraniol, geranial, neral, and citronellal in both oils, whereas cooler conditions favored the accumulation of nerol and linalool, especially in the recovery oils. Higher precipitation was associated with elevated concentrations of nerol and linalool but decreased levels of geraniol, geranial, and neral, possibly due to dilution or degradation processes. Full article

This study investigates the industrial potential of red gypsum (RG), a major by-product of titanium dioxide (TiO₂) production, for the development of thermoplastic polypropylene (PP)-based composites via melt extrusion, targeting agricultural applications. Prior to compounding, RG was thermally treated at approximately 200 °C to remove residual moisture and chemically bound water, resulting in its anhydrous form (CaSO₄). PP/RG composites were then formulated with RG loadings up to 20 wt.%, employing stearic acid (SA) as a compatibilizer. The resulting materials were thoroughly characterized and successfully processed through industrial-scale injection molding up to 250 °C. Morphological and FTIR analyses confirmed the role of SA in enhancing both filler dispersion and interfacial adhesion between RG and the PP matrix. SEM images revealed finer and more uniformly distributed RG particles, resulting in a reduced loss of ductility and elongation at break typically associated with filler addition. Specifically, the Young’s Modulus increased from 1.62 GPa (neat PP) up to 3.21 GPa with 20 wt.% RG and 0.6 wt.% SA. The addition of 0.6 wt.% SA also helped limit the reduction in stress at break from 46.68 MPa (neat PP) to 34.05 MPa and similarly mitigated the decrease in Charpy impact energy, which declined slightly from 2.66 kJ/m² (neat PP) to 2.24 kJ/m² for composites containing 20 wt.% RG. Preliminary phytotoxicity was assessed using germination tests on Lepidium sativum L. seeds. Eluates from both untreated and SA-treated RG powders resulted in germination indices below 80%, indicating phytotoxicity likely due to high sulfate ion concentrations. In contrast, eluates from composite pellets exhibited germination indices equal to or exceeding 100%, demonstrating the absence of phytotoxic effects. These results highlight the suitability of the developed composites for applications in floriculture and horticulture. The optimized composite pellets were successfully processed via injection molding to manufacture plant pots, which exhibited a dark brown coloration, confirming the effective pigmenting function of RG. These results demonstrate the potential of red gypsum to serve both as a functional filler and pigment in PP composites, providing a sustainable alternative to iron oxide pigments and promoting the valorization of industrial waste through resource recovery. 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

Citrus peel, a significant by-product of fruit processing, represents a rich source of carotenoids with strong antioxidant and health-promoting properties. The present study evaluated two green extraction techniques, cloud point extraction (CPE) and supramolecular solvent (SUPRAS)-based extraction, for carotenoids recovered from citron, orange, and tangerine peels. Whereas SUPRAS methods rely on a supramolecular solvent made of water, ethanol, and octanoic acid, CPE methods use surfactants and water, and both show a high potential to extract lipophilic components. CPE demonstrated superior efficiency in extracting total carotenoids and enhancing antioxidant activity, with orange peel extracts showing the highest concentrations. CPE and SUPRAS extracts were subsequently encapsulated using freeze-drying with chickpea protein isolate, achieving high encapsulation efficiencies (82.40–88.97%). The use of encapsulation technology is an effective strategy to protect carotenoids from environmental stressors. Color, morphological, and FTIR analyses confirmed the successful encapsulation and retention of carotenoids. Environmental impact was assessed using the EcoScale tool, revealing excellent sustainability for CPE (92 points) and satisfactory performance for SUPRAS-based extraction (70 points). The use of Generally Recognized As Safe (GRAS) solvents and plant-derived encapsulation materials makes this method highly suitable for clean-label product development across the food, cosmetic, and nutraceutical industries. In summary, the results point to a practical and sustainable approach to citrus waste valorization into valuable, health-promoting ingredients—supporting both circular economy goals and eco-friendly innovation. Full article

The cosmetic industry in the Ecuadorian Amazon region faces the challenge of competitively integrating locally sourced plant-based raw materials into efficient and sustainable production processes. This study proposes the design of a pilot plant for the production of a cosmetic emulsion (CE), using oils extracted from Morete (Mauritia flexuosa) and Ungurahua (Oenocarpus bataua), with a focus on process intensification to reduce both capital investment and resource consumption. Process design methodologies and computational simulation (SuperPro Designer V10) were applied, along with Systematic Layout Planning (SLP) principles to optimize spatial configuration. The intensified scheme enabled the integration of extraction lines, reducing the number of major equipment units from 12 to 9 and lowering the investment from USD 1,016,000 to USD 719,000. Energy and environmental indicators showed consumption levels of 5.86 kWh and 48.4 kg of water per kg of cream, which are lower than those reported for other natural cosmetics plants. The intensified design achieved a Net Present Value (NPV) of USD 577,000 and a payback period of 3.93 years. Furthermore, solid by-products were valorized through circular economy principles. This approach offers a feasible, viable, and sustainable solution for the utilization of these Amazonian oils in the cosmetic industry. Full article

Polyphenols are known as secondary metabolites, which are crucial bioactive compounds that play a significant role in enhancing human health. Chromatographic methods are typically used to identify polyphenols after food extraction. The extraction methods are fundamental, however, they are implemented with some differences, including extractant type, according to the food. Polyphenols are mostly found in some foods, including grapes, olives, cherries, and apples. Foods have diverse polyphenols, which differ according to the food type. Moreover, they have flavonols, flavanols, flavones, flavanones, isoflavones, and anthocyanins as various subgroups of polyphenols, which can change in terms of quantity and quality along with several factors, including the type, growing region, germination time, and harvest season of the food. The consumption of polyphenols is crucial for human health due to their anti-cancer, anti-tumor, anti-inflammatory, cardiometabolic risk management, antimicrobial, immunomodulatory, and antioxidant effects. In the valorization of polyphenols, the consumption dose is also important to effectively benefit from the polyphenols of plant-based foods. Several in vitro and in vivo studies have tested the polyphenols’ digestion ability and preservation ability in gut microbiota and their effect on the microbiota to determine the benefits and effects of polyphenols in several areas. According to these studies, polyphenols can be used to fight against disease. In addition, diverse applications, including encapsulation and polyphenol coating, are used to stabilize, preserve, and improve the bioaccessibility of polyphenols. Even though polyphenol-rich foods are consumed for nutrition in daily life, they are also used as nutritional ingredients in the food industry to produce functional foods, and functional foods are enriched with food by-products to enhance their nutritional value, especially in terms of polyphenols. Particularly, food by-products are used to enrich functional foods, which are preferred in healthy life diets due to the diversity and amount of bioactive ingredients, including the polyphenol types of the food by-products. Furthermore, polyphenols also provide the preservation ability of storage and improve the bioaccessibility of bioactive ingredients during the digestion of functional foods. This review article examines the polyphenol ingredients of several types of food used in the food industry. It explains the effective factors that affect the amount and type of food and determines the impact of polyphenols on polyphenol-enriched products and functional foods. The article also provides a brief exemplification of the value of polyphenol-rich food by-products in the context of functional food production. Several studies presented in this review article demonstrate the value of polyphenols, particularly in the food industry and functional food production. Full article

Membrane processes are extensively employed in a range of industrial and food applications. Due to growing environmental concerns and the introduction of regulatory measures, it is imperative to develop innovative membrane materials that can effectively replace petrochemical-based polymers, in line with the principles of a circular economy. The focus of this review is the use of polysaccharides for obtaining films/membranes for food and industrial applications using selected case studies. Besides the polysaccharides extracted from biomass, the valorization of agrifood residues and the use of plants adapted to arid lands (i.e., cactus) to produce polysaccharide films for food packaging is addressed. Moreover, microbial polysaccharides produced using renewable resources present a significant alternative to commercial hydrophilic membranes for gases and ethanol dehydration. To meet industry requirements, the mechanical and barrier properties of the films can be improved by the inclusion of inert impermeable fillers and/or the chemical modification of the polysaccharides. The adsorption of proteins, dyes, and pharmaceutical compounds using a cellulose-based polymer is discussed. Despite their unique characteristics, polysaccharide production costs are still higher than most synthetic polymers. This is a challenge that can be overcome by scaling up the production and by valorizing agro-industrial wastes and by-products to make the application of polysaccharide membranes/films in the food and industry sectors more widespread. Full article

As the global demand for sustainable protein sources grows, valorizing side streams in plant protein processing has become crucial. This study revisits the conventional alkaline–isoelectric extraction of faba bean protein isolates, introducing an enhanced mass balance-driven approach to recover underutilized protein fractions from typically discarded side streams. Through strategic pH manipulation and centrifugation, four distinct protein fractions were recovered with purities ranging from 34.6% to 89.6%, collectively recapturing a significant portion of the 16% protein loss in standard processing. SDS-PAGE and FTIR analyses confirmed the structural diversity among the recovered fractions, with albumin-rich and globulin-rich profiles exhibiting unique spectral and electrophoretic signatures. Functionally, fractions B and D exhibited superior water- and oil-holding capacities, indicating their potential utility in food formulations requiring enhanced moisture and lipid retention. In contrast, fraction C, characterized by low water-holding capacity and high solubility, may be better suited to applications prioritizing emulsification performance, such as in dairy or meat analogs. This study not only highlights the feasibility of reclaiming high-quality protein from industrial byproducts but also underscores the potential of these recovered proteins in diverse food and non-food sectors, including pharmaceuticals and cosmetics. These findings contribute to circular economy strategies by transforming waste into value-added ingredients with functional and commercial significance. 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