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Ferreira-Santos P, Nobre C, Rodrigues RM, Genisheva Z, Botelho C, Teixeira JA. Extraction of phenolic compounds from grape pomace using ohmic heating: Chemical composition, bioactivity and bioaccessibility. Food Chem 2024; 436:137780. [PMID: 37879228 DOI: 10.1016/j.foodchem.2023.137780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 10/01/2023] [Accepted: 10/14/2023] [Indexed: 10/27/2023]
Abstract
This study addresses the effectiveness of ohmic heating technology (OH) for the sustainable recovery of phenolic compounds from Grape Pomace (GP) by hydroethanolic extraction. GP extracts biological potential was evaluated in terms of antioxidant activity, cytotoxicity and preventive effect against reactive oxygen species (ROS). To understand if GP extracts can be used as a functional ingredient, simulated gastrointestinal digestion was performed to evaluate the bioaccessibility. OH-assisted hydroethanolic extraction proved to be an effective process for the recovery of GP phenolic compounds with high antioxidant capacity. The digestion process increased the concentration of total phenolics and the biotransformation of high-molecular phenolics (anthocyanins, flavonoids and resveratrol) in simpler phenolic acids, improving bioaccessibility. GP extract displayed a selective action against cancer cells (Caco-2 and HeLa) and promoted ROS prevention. The results highlighted the ability of OH to extract bioactives from GP and its potential application as a nutraceutical or for functional food formulations.
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Affiliation(s)
- P Ferreira-Santos
- Department of Chemical Engineering, Faculty of Science, University of Vigo, As Lagoas, 32004 Ourense, Spain; CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
| | - C Nobre
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, 4710-057 Braga/Guimarães, Portugal
| | - R M Rodrigues
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, 4710-057 Braga/Guimarães, Portugal
| | - Z Genisheva
- CVR - Centre of Wastes Valorization, 4800-058 Guimarães, Portugal
| | - C Botelho
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, 4710-057 Braga/Guimarães, Portugal
| | - J A Teixeira
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, 4710-057 Braga/Guimarães, Portugal
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Chattaraj S, Mitra D, Ganguly A, Thatoi H, Das Mohapatra PK. A critical review on the biotechnological potential of Brewers' waste: Challenges and future alternatives. CURRENT RESEARCH IN MICROBIAL SCIENCES 2024; 6:100228. [PMID: 38450031 PMCID: PMC10915524 DOI: 10.1016/j.crmicr.2024.100228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2024] Open
Abstract
In order to comply with the stringent discharge guidelines issued by governmental organizations to protect the ecosystem, the substantial amounts of effluent and sturdy wastes produced by the beer brewing process need to be discarded or handled in the most affordable and secure manner. Huge quantities of waste material released with each brew bestow a significant opportunity for the brewing sector to move towards sustainability. The concept of circular economy and the development of technological advancements in brewery waste processing have spurred interest to valorize brewery waste for implementation in various sectors of medical and food science, industrial science, and many more intriguing fields. Biotechnological methods for valorizing brewery wastes are showing a path towards green chemistry and are feasible and advantageous to environment. The study unfolds most recent prospectus for brewery waste usage and discusses major challenges with brewery waste treatment and valorization and offers suggestions for further work.
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Affiliation(s)
- Sourav Chattaraj
- Department of Microbiology, Raiganj University, Uttar Dinajpur, Raiganj, West Bengal PIN - 733134, India
- Centre for Industrial Biotechnology Research, School of Pharmaceutical Science, Siksha ‘O’ Anusandhan University, Kalinga Nagar, Bhubaneswar, Odisha 751 003, India
| | - Debasis Mitra
- Department of Microbiology, Raiganj University, Uttar Dinajpur, Raiganj, West Bengal PIN - 733134, India
- Department of Microbiology, Graphic Era (Deemed to be University), 566/6, Bell Road, Clement Town, Dehradun, 248002 Uttarakhand, India
| | - Arindam Ganguly
- Department of Microbiology, Bankura Sammilani College, Bankura, West Bengal PIN - 722102, India
| | - Hrudayanath Thatoi
- Centre for Industrial Biotechnology Research, School of Pharmaceutical Science, Siksha ‘O’ Anusandhan University, Kalinga Nagar, Bhubaneswar, Odisha 751 003, India
| | - Pradeep K. Das Mohapatra
- Department of Microbiology, Raiganj University, Uttar Dinajpur, Raiganj, West Bengal PIN - 733134, India
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Ferreira-Sousa D, Genisheva Z, Rodríguez-Yoldi MJ, Gullón B, Costa CE, Teixeira JA, Botelho CM, Ferreira-Santos P. Exploration of Polyphenols Extracted from Cytisus Plants and Their Potential Applications: A Review. Antioxidants (Basel) 2024; 13:192. [PMID: 38397790 PMCID: PMC10886355 DOI: 10.3390/antiox13020192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 01/31/2024] [Accepted: 01/31/2024] [Indexed: 02/25/2024] Open
Abstract
The increasing world population means an increased demand for sustainable processes and products related to foods, particularly those with added health benefits. Plants can be an alternative source of nutritional and biofunctional ingredients. Cytisus plants are an underexploited bioresource, currently prevalent in the Mediterranean Basin and western Asia. This manuscript addresses the processing potential of Cytisus plants for the development of added-value products, including food formulations, food packaging, cosmetics, and therapeutic applications. Most research has reported that Cytisus spp. are a promising source of inexpensive bioactive polyphenol compounds. Cytisus flowers should be considered and exploited as raw materials for the development of new food ingredients (antioxidants, preservatives, additives, etc.), nutraceuticals, or even direct therapeutic agents (anticancer, antibacterial, etc.). In order to evaluate the socioeconomic effect of these underutilized plants, more research is needed to assess their valorization for therapeutic and dietary possibilities, as well as the economic impact.
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Affiliation(s)
- Diana Ferreira-Sousa
- CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; (D.F.-S.); (C.E.C.); (J.A.T.)
| | | | - María Jesús Rodríguez-Yoldi
- Pharmacology and Physiology and Legal and Forensic Medicine Department, Veterinary Faculty, Zaragoza University, 50009 Zaragoza, Spain;
- CIBERobn, ISCIII, IIS Aragón, IA2, 50009 Zaragoza, Spain
| | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Science, University of Vigo, 32004 Ourense, Spain;
- IAA—Instituto de Agroecoloxía e Alimentación, University of Vigo (Campus Auga), 32004 Ourense, Spain
| | - Carlos E. Costa
- CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; (D.F.-S.); (C.E.C.); (J.A.T.)
- LABBELS—Associate Laboratory, Braga/Guimarães, 4710-057 Braga, Portugal
| | - José A. Teixeira
- CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; (D.F.-S.); (C.E.C.); (J.A.T.)
- LABBELS—Associate Laboratory, Braga/Guimarães, 4710-057 Braga, Portugal
| | - Cláudia M. Botelho
- CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; (D.F.-S.); (C.E.C.); (J.A.T.)
- LABBELS—Associate Laboratory, Braga/Guimarães, 4710-057 Braga, Portugal
| | - Pedro Ferreira-Santos
- Department of Chemical Engineering, Faculty of Science, University of Vigo, 32004 Ourense, Spain;
- IAA—Instituto de Agroecoloxía e Alimentación, University of Vigo (Campus Auga), 32004 Ourense, Spain
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Constantin OE, Stoica F, Rațu RN, Stănciuc N, Bahrim GE, Râpeanu G. Bioactive Components, Applications, Extractions, and Health Benefits of Winery By-Products from a Circular Bioeconomy Perspective: A Review. Antioxidants (Basel) 2024; 13:100. [PMID: 38247524 PMCID: PMC10812587 DOI: 10.3390/antiox13010100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 12/22/2023] [Accepted: 01/12/2024] [Indexed: 01/23/2024] Open
Abstract
Significant waste streams produced during winemaking include winery by-products such as pomace, skins, leaves, stems, lees, and seeds. These waste by-products were frequently disposed of in the past, causing resource waste and environmental issues. However, interest has risen in valorizing vineyard by-products to tap into their latent potential and turn them into high-value products. Wine industry by-products serve as a potential economic interest, given that they are typically significant natural bioactive sources that may exhibit significant biological properties related to human wellness and health. This review emphasizes the significance of winery by-product valorization as a sustainable management resource and waste management method. The novelty of this review lies in its comprehensive analysis of the potential of winery by-products as a source of bioactive compounds, extraction techniques, health benefits, and applications in various sectors. Chemical components in winery by-products include bioactive substances, antioxidants, dietary fibers, organic acids, and proteins, all of which have important industrial and therapeutic applications. The bioactives from winery by-products act as antioxidant, antidiabetic, and anticancer agents that have proven potential health-promoting effects. Wineries can switch from a linear waste management pattern to a more sustainable and practical method by adopting a circular bioeconomy strategy. Consequently, the recovery of bioactive compounds that function as antioxidants and health-promoting agents could promote various industries concomitant within the circular economy.
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Affiliation(s)
- Oana Emilia Constantin
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Florina Stoica
- Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania;
| | - Roxana Nicoleta Rațu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
- Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania;
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
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Sousa V, Pereira RN, Vicente AA, Dias O, Geada P. Microalgae biomass as an alternative source of biocompounds: New insights and future perspectives of extraction methodologies. Food Res Int 2023; 173:113282. [PMID: 37803596 DOI: 10.1016/j.foodres.2023.113282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 07/12/2023] [Accepted: 07/13/2023] [Indexed: 10/08/2023]
Abstract
Microalgae have characteristics that make them unique and full of potential. Their capacity to generate interesting bioactive molecules can add value to various industrial applications. However, most of these valuable compounds are intracellular, which makes their extraction a major bottleneck. Conventional extraction methodologies have some drawbacks, such as low eco-friendly character, high costs and energy demand, long treatment times, low selectivity and reduced extraction yields, as well as degradation of extracted compounds. The gaps found for these methods demonstrate that emergent approaches, such as ohmic heating, pulsed electric fields, ionic liquids, deep eutectic solvents, or high-pressure processing, show potential to overcome the current drawbacks in the release and extraction of added-value compounds from microalgae. These new processing techniques can potentially extract a variety of compounds, making the process more profitable and applicable to large scales. This review provides an overview of the most important and promising factors to consider in the extraction methodologies applied to microalgae. Additionally, it delivers broad knowledge of the present impact of these methods on biomass and its compounds, raising the possibility of applying them in an integrated manner within a biorefinery concept.
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Affiliation(s)
- Vítor Sousa
- Centre of Biological Engineering, Universidade do Minho, 4710-057 Braga, Portugal
| | - Ricardo N Pereira
- Centre of Biological Engineering, Universidade do Minho, 4710-057 Braga, Portugal; LABBELS-Associated Laboratory, Braga/Guimarães, Portugal
| | - António A Vicente
- Centre of Biological Engineering, Universidade do Minho, 4710-057 Braga, Portugal; LABBELS-Associated Laboratory, Braga/Guimarães, Portugal
| | - Oscar Dias
- Centre of Biological Engineering, Universidade do Minho, 4710-057 Braga, Portugal; LABBELS-Associated Laboratory, Braga/Guimarães, Portugal
| | - Pedro Geada
- Centre of Biological Engineering, Universidade do Minho, 4710-057 Braga, Portugal; LABBELS-Associated Laboratory, Braga/Guimarães, Portugal
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Li Y, Huang W, Fang S, Li Z, Li Z, Wang F, Cheng X, Cao J, Feng L, Luo J, Wu Y. Zinc pyrithione induced volatile fatty acids promotion derived from sludge anaerobic digestion: Interrelating the affected steps with microbial metabolic regulation and adaptive responses. WATER RESEARCH 2023; 234:119816. [PMID: 36878152 DOI: 10.1016/j.watres.2023.119816] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 01/24/2023] [Accepted: 02/25/2023] [Indexed: 06/18/2023]
Abstract
The massive use of zinc pyrithione (ZPT, as broad-spectrum bactericides) resulted in its high levels in waste activated sludge (WAS) and affected subsequent WAS treatment. This work revealed the effects of ZPT on the volatile fatty acids (VFAs) during WAS anaerobic digestion, in which VFAs yield was enhanced by approximately 6-9 folds (from 353 mg COD/L in control to 2526-3318 mg COD/L with low level of ZPT (20-50 mg/g TSS)). The ZPT occurred in WAS enabled the acceleration of solubilization, hydrolysis and acidification processes while inhibited the methanogenesis. Also, the low ZPT contributed to the enrichment of functional hydrolytic-acidifying microorganisms (e.g., Ottowia and Acinetobacter) but caused the reduction of methanogens (e.g., Methanomassiliicoccus and Methanothrix). Meta-transcriptomic analysis demonstrated that the critical genes relevant to extracellular hydrolysis (i.e. CLPP and ZapA), membrane transport (i.e. gltI, and gltL), substrates metabolisms (i.e. fadj, and acd), and VFAs biosynthesis (i.e. porB and porD) were all upregulated by 25.1-701.3% with low level of ZPT. Specifically, the ZPT stimulus on amino acids metabolism for VFAs transformation was prominent over carbohydrates. Moreover, the functional species enabled to regulate the genes in QS and TCS systems to maintain favorable cell chemotaxis to adapt the ZPT stress. The cationic antimicrobial peptide resistance pathway was upregulated to blunt ZPT with the secretion of more lipopolysaccharide and activate proton pumps to maintain ions homeostasis to antagonize the ZPT toxicity for high microbial activities, the abundance of related genes was up-regulated by 60.5 to 524.5%. This work enlightened environmental behaviors of emerging pollutants on WAS anaerobic digestion process with interrelations of microbial metabolic regulation and adaptive responses.
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Affiliation(s)
- Yuxiao Li
- Key Laboratory of Integrated Regulation and Resource Development on Shallow Lakes, Ministry of Education, Hohai University, 1 Xikang Road, Nanjing 210098, China; College of Environment, Hohai University, 1 Xikang Road, Nanjing 210098, China
| | - Wenxuan Huang
- Key Laboratory of Integrated Regulation and Resource Development on Shallow Lakes, Ministry of Education, Hohai University, 1 Xikang Road, Nanjing 210098, China; College of Environment, Hohai University, 1 Xikang Road, Nanjing 210098, China
| | - Shiyu Fang
- Key Laboratory of Integrated Regulation and Resource Development on Shallow Lakes, Ministry of Education, Hohai University, 1 Xikang Road, Nanjing 210098, China; College of Environment, Hohai University, 1 Xikang Road, Nanjing 210098, China
| | - Zhenzhou Li
- Key Laboratory of Integrated Regulation and Resource Development on Shallow Lakes, Ministry of Education, Hohai University, 1 Xikang Road, Nanjing 210098, China; College of Environment, Hohai University, 1 Xikang Road, Nanjing 210098, China
| | - Ziyu Li
- Key Laboratory of Integrated Regulation and Resource Development on Shallow Lakes, Ministry of Education, Hohai University, 1 Xikang Road, Nanjing 210098, China; College of Environment, Hohai University, 1 Xikang Road, Nanjing 210098, China
| | - Feng Wang
- Key Laboratory of Integrated Regulation and Resource Development on Shallow Lakes, Ministry of Education, Hohai University, 1 Xikang Road, Nanjing 210098, China; College of Environment, Hohai University, 1 Xikang Road, Nanjing 210098, China
| | - Xiaoshi Cheng
- Key Laboratory of Integrated Regulation and Resource Development on Shallow Lakes, Ministry of Education, Hohai University, 1 Xikang Road, Nanjing 210098, China; College of Environment, Hohai University, 1 Xikang Road, Nanjing 210098, China
| | - Jiashun Cao
- Key Laboratory of Integrated Regulation and Resource Development on Shallow Lakes, Ministry of Education, Hohai University, 1 Xikang Road, Nanjing 210098, China; College of Environment, Hohai University, 1 Xikang Road, Nanjing 210098, China
| | - Leiyu Feng
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China
| | - Jingyang Luo
- Key Laboratory of Integrated Regulation and Resource Development on Shallow Lakes, Ministry of Education, Hohai University, 1 Xikang Road, Nanjing 210098, China; College of Environment, Hohai University, 1 Xikang Road, Nanjing 210098, China; Anhui Provincial Key Laboratory of Environmental Pollution Control and Resource Reuse, China.
| | - Yang Wu
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China.
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Axelrod RD, Baumgartner J, Beyrer M, Mathys A. Experimental and simulation-based investigation of the interplay between factor gradients following pulsed electric field treatments triggering whey protein aggregation. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Ling B, Ramaswamy HS, Lyng JG, Gao J, Wang S. Roles of physical fields in the extraction of pectin from plant food wastes and byproducts: A systematic review. Food Res Int 2023; 164:112343. [PMID: 36737935 DOI: 10.1016/j.foodres.2022.112343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 11/18/2022] [Accepted: 12/23/2022] [Indexed: 12/27/2022]
Abstract
Pectin is a naturally occurring hydrocolloid found in the cell wall and middle lamella of many plants and has numerous functional applications in food and other related industries. The type of extraction methods used in production has a strong influence on the structural or physicochemical properties of the resultant pectin and the potential application or market value of the produced pectin. Many conventional extraction methods are well-established and commercially well adopted. However, the increased demand for pectin due to limitations of the existing methods in terms of efficiency and influence on end product quality has been renewed in developing novel techniques or procedures that help to alleviate these problems. In this review paper, a series of strategies involving the application of physical fields, such as acoustic, electromagnetic, electric and mechanical one, are reviewed for potential opportunities to improve the yield and quality attributes of pectin extracted from plant food wastes and byproducts. The extraction mechanism, processing equipment, key operating parameters as well as advantages and disadvantages of each method are systematically reviewed, and findings and conclusions on the potential applications of each method are described. Moreover, the challenges and future directions of physical field assisted extraction (PFAE) of pectin are also discussed to facilitate a better understanding of the complex mechanism in PFAE and optimizing operational parameters. This review may also provide specific theoretical information and practical applications to improve the design and scale up PFAE of pectin.
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Affiliation(s)
- Bo Ling
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Montreal H9X 3V9, Canada.
| | - James G Lyng
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
| | - Jilong Gao
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China
| | - Shaojin Wang
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA.
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Buchanan D, Martindale W, Romeih E, Hebishy E. Recent advances in whey processing and valorisation: Technological and environmental perspectives. INT J DAIRY TECHNOL 2023. [DOI: 10.1111/1471-0307.12935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Dominic Buchanan
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln, Holbeach Spalding PE12 7FJ UK
- Ichiban UK, Church Farm, Earl Stonham Stowmarket UK
| | - Wayne Martindale
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln, Holbeach Spalding PE12 7FJ UK
| | - Ehab Romeih
- Dairy Science Department Faculty of Agriculture Cairo University 12613 Giza Egypt
| | - Essam Hebishy
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln, Holbeach Spalding PE12 7FJ UK
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Abbasi-Parizad P, Scarafoni A, Pilu R, Scaglia B, De Nisi P, Adani F. The recovery from agro-industrial wastes provides different profiles of anti-inflammatory polyphenols for tailored applications. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.996562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Food and agro-industrial processing produce a great amount of side-stream and waste materials that are excellent sources of functional bioactive molecules such as phenolic compounds that recover them can be beneficial not only for food sustainability but also to human for many industrial applications such as flavor compounds and therapeutic applications such as antimicrobial and anti-inflammatory. The treatments and extraction techniques have major effects on the recovery of bioactive compounds. Along with the conventional extraction methods, numerous innovative techniques have been evolved and have been optimized to facilitate bioactive extraction more efficiently and sustainably. In this work, we have summarized the state-of-the-art technological approaches concerning novel extraction methods applied for five most produced crops in Italy; Grape Pomace (GP), Tomato Pomace (TP), Olive Pomace (OP), Citrus Pomace (CP), and Spent Coffee Grounds (SCG), presenting the extraction yield and the main class of phenolic classes, with the focus on their biological activity as an anti-inflammatory in vitro and in vivo studies via describing their molecular mechanism of action.
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Impact of Pulsed Electric Fields and pH on Enzyme Inactivation and Bioactivities of Peptic Hydrolysates Produced from Bovine and Porcine Hemoglobin. Foods 2022; 11:foods11213313. [DOI: 10.3390/foods11213313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2022] [Revised: 10/06/2022] [Accepted: 10/17/2022] [Indexed: 11/16/2022] Open
Abstract
The production of bioactive peptides from hemoglobin via peptic hydrolysis is a promising alternative to valorizing slaughterhouse blood proteins. Nevertheless, it has some limitations such as low yield, high cost of enzymes, and the use of chemical reagents. The latter is aggravated by the pH increase to inactivate the enzyme, which can affect the bioactivity of the peptides. Thus, this study aimed to evaluate the effect of pulsed electric fields (PEF) on the pepsin inactivation and biological activities (antimicrobial and antioxidant) of hemoglobin hydrolysates. Bovine (Hb-B) and porcine (Hb-P) hemoglobin were hydrolyzed with pepsin for 3 h and treated with PEFs to inactivate the enzyme. The degree of hydrolysis (DH) did not show significant changes after PEF inactivation, whereas peptide population analysis showed some changes in PEF-treated hydrolysates over time, suggesting residual pepsin activity. PEF treatments showed no significant positive or negative impact on antimicrobial and antioxidant activities. Additionally, the impact of pH (3, 7, and 10) on bioactivity was studied. Higher pH fostered stronger anti-yeast activity and DPPH-scavenging capacity, whereas pH 7 fostered antifungal activity. Thus, the use of hemoglobin from the meat industry combined with PEF treatments could fit the circular economy concept since bioactive peptides can be produced more eco-efficiently and recycled to reduce the spoilage of meat products. Nevertheless, further studies on PEF conditions must be carried out to achieve complete inactivation of pepsin and the potential enhancement of peptides’ bioactivity.
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Modupalli N, Krisshnan A, C K S, D V C, Natarajan V, Koidis A, Rawson A. Effect of novel combination processing technologies on extraction and quality of rice bran oil. Crit Rev Food Sci Nutr 2022; 64:1911-1933. [PMID: 36106441 DOI: 10.1080/10408398.2022.2119367] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Rice bran, a primary by-product from the rice processing industries, containing 10-15% oil, attracts significant attention from consumers due to its many health-promoting effects. The extraction methodology used is one of the most critical factors affecting the quality and yield of oil from rice bran. Using solvents is the current commercial process for rice bran oil extraction, which has its setbacks. It is challenging and expensive, and there is a risk of traces of solvent residue in the oil. Emerging combination extraction technologies offer zero to minimal solvent residues or chemical deformation while considering increasing environmental and energy footprint. Emerging combination processing technologies include new-age methods like supercritical fluid extraction, sub-critical fluid extraction, ultrasound-assisted enzymatic extraction, ohmic heating, and microwave-assisted extraction. These techniques have been reported to extract oil from rice bran, improving extraction efficiency and quality. These techniques demonstrate solid prospects for future applications. The present review discusses and compares these emerging technologies for oil extraction from rice bran commercially.
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Affiliation(s)
- Nikitha Modupalli
- National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India
| | - Anitha Krisshnan
- National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India
| | - Sunil C K
- National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India
| | - Chidanand D V
- National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India
| | | | - Anastasios Koidis
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, UK
| | - Ashish Rawson
- National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India
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Changes in the structural and catalytic characteristics of α-amylase under moderate electric field. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107717] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Fărcaș AC, Socaci SA, Nemeș SA, Salanță LC, Chiș MS, Pop CR, Borșa A, Diaconeasa Z, Vodnar DC. Cereal Waste Valorization through Conventional and Current Extraction Techniques-An Up-to-Date Overview. Foods 2022; 11:foods11162454. [PMID: 36010454 PMCID: PMC9407619 DOI: 10.3390/foods11162454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 08/10/2022] [Accepted: 08/12/2022] [Indexed: 11/16/2022] Open
Abstract
Nowadays, in the European Union more than 100 million tons of food are wasted, meanwhile, millions of people are starving. Food waste represents a serious and ever-growing issue which has gained researchers’ attention due to its economic, environmental, social, and ethical implications. The Sustainable Development Goal has as its main objective the reduction of food waste through several approaches such as the re-use of agro-industrial by-products and their exploitation through complete valorization of their bioactive compounds. The extraction of the bioactive compounds through conventional methods has been used for a long time, whilst the increasing demand and evolution for using more sustainable extraction techniques has led to the development of new, ecologically friendly, and high-efficiency technologies. Enzymatic and ultrasound-assisted extractions, microwave-assisted extraction, membrane fractionation, and pressure-based extraction techniques (supercritical fluid extraction, subcritical water extraction, and steam explosion) are the main debated green technologies in the present paper. This review aims to provide a critical and comprehensive overview of the well-known conventional extraction methods and the advanced novel treatments and extraction techniques applied to release the bioactive compounds from cereal waste and by-products.
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Affiliation(s)
- Anca Corina Fărcaș
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
- Correspondence: (A.C.F.); (M.S.C.); Tel.: +40-264-596384 (A.C.F.); +40-(21)-318-2564 (M.S.C.)
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
| | - Silvia Amalia Nemeș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
| | - Liana Claudia Salanță
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
| | - Maria Simona Chiș
- Laboratory for Testing Quality and Food Safety, Calea Florești Street, No. 64, 400516 Cluj-Napoca, Romania
- Correspondence: (A.C.F.); (M.S.C.); Tel.: +40-264-596384 (A.C.F.); +40-(21)-318-2564 (M.S.C.)
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
| | - Andrei Borșa
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur, 400372 Cluj-Napoca, Romania
| | - Zorița Diaconeasa
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
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Sarkarat R, Mohamadnia S, Tavakoli O. Recent advances in non-conventional techniques for extraction of phycobiliproteins and carotenoids from microalgae. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2022. [DOI: 10.1007/s43153-022-00256-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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McClements DJ, Öztürk B. Utilization of Nanotechnology to Improve the Application and Bioavailability of Phytochemicals Derived from Waste Streams. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6884-6900. [PMID: 33787251 DOI: 10.1021/acs.jafc.1c03020] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Phytochemicals are relatively small molecular species found in edible plants that may exhibit a diverse range of techno- and biofunctional attributes. In particular, there has been great interest in the identification, isolation, and utilization of dietary phytochemicals that can be used as natural pigments, antioxidants, or antimicrobials or that may improve human health and wellbeing by preventing chronic diseases, such as cardiovascular diseases, diabetes, obesity, and cancer. Relatively high levels of these phytochemicals are often present in the waste streams produced by the food and agriculture industry, such as the peels, stems, roots, or leaves of plants, that are normally discarded or turned into animal foods. From an economic and environmental perspective, it would be advantageous to convert these waste streams into value-added functional ingredients, which is consistent with the creation of a more circular economy. Bioactive phytochemicals can be isolated from agricultural and food waste streams using green extraction methods and then incorporated into plant-based functional foods or biodegradable active packaging materials. The utilization of phytochemicals in the food industry is often challenging. They may chemically degrade in the presence of light, heat, oxygen, and some pH conditions, thereby altering their biological activity. They may have low solubility in aqueous solutions and gastrointestinal fluids, thereby making them difficult to introduce into foods and leading to a low bioavailability. These challenges can sometimes be overcome using nanoencapsulation, which involves trapping the phytochemicals inside tiny food-grade particles. These nanoparticles may be assembled from edible lipids, proteins, carbohydrates, and/or surfactants and include nanoemulsions, solid lipid nanoparticles, nanoliposomes, and biopolymer nanoparticles. In this manuscript, we review a number of important phytochemicals and nanoencapsulation methods used to improve their efficacy.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Bengü Öztürk
- Department of Food Engineering, Faculty of Engineering, Yeditepe University, Istanbul 34755, Turkey
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17
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Câmara JS, Perestrelo R, Berenguer CV, Andrade CFP, Gomes TM, Olayanju B, Kabir A, M. R. Rocha C, Teixeira JA, Pereira JAM. Green Extraction Techniques as Advanced Sample Preparation Approaches in Biological, Food, and Environmental Matrices: A Review. Molecules 2022; 27:2953. [PMID: 35566315 PMCID: PMC9101692 DOI: 10.3390/molecules27092953] [Citation(s) in RCA: 31] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 04/28/2022] [Accepted: 05/02/2022] [Indexed: 12/13/2022] Open
Abstract
Green extraction techniques (GreETs) emerged in the last decade as greener and sustainable alternatives to classical sample preparation procedures aiming to improve the selectivity and sensitivity of analytical methods, simultaneously reducing the deleterious side effects of classical extraction techniques (CETs) for both the operator and the environment. The implementation of improved processes that overcome the main constraints of classical methods in terms of efficiency and ability to minimize or eliminate the use and generation of harmful substances will promote more efficient use of energy and resources in close association with the principles supporting the concept of green chemistry. The current review aims to update the state of the art of some cutting-edge GreETs developed and implemented in recent years focusing on the improvement of the main analytical features, practical aspects, and relevant applications in the biological, food, and environmental fields. Approaches to improve and accelerate the extraction efficiency and to lower solvent consumption, including sorbent-based techniques, such as solid-phase microextraction (SPME) and fabric-phase sorbent extraction (FPSE), and solvent-based techniques (μQuEChERS; micro quick, easy, cheap, effective, rugged, and safe), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE), in addition to supercritical fluid extraction (SFE) and pressurized solvent extraction (PSE), are highlighted.
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Affiliation(s)
- José S. Câmara
- CQM—Centro de Química da Madeira, Natural Products Research Group, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (R.P.); (C.V.B.); (C.F.P.A.); (T.M.G.)
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Rosa Perestrelo
- CQM—Centro de Química da Madeira, Natural Products Research Group, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (R.P.); (C.V.B.); (C.F.P.A.); (T.M.G.)
| | - Cristina V. Berenguer
- CQM—Centro de Química da Madeira, Natural Products Research Group, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (R.P.); (C.V.B.); (C.F.P.A.); (T.M.G.)
| | - Carolina F. P. Andrade
- CQM—Centro de Química da Madeira, Natural Products Research Group, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (R.P.); (C.V.B.); (C.F.P.A.); (T.M.G.)
| | - Telma M. Gomes
- CQM—Centro de Química da Madeira, Natural Products Research Group, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (R.P.); (C.V.B.); (C.F.P.A.); (T.M.G.)
| | - Basit Olayanju
- Department of Chemistry and Biochemistry, Florida International University, Miami, FL 33199, USA; (B.O.); (A.K.)
| | - Abuzar Kabir
- Department of Chemistry and Biochemistry, Florida International University, Miami, FL 33199, USA; (B.O.); (A.K.)
- Department of Pharmacy, Faculty of Allied Health Science, Daffodil International University, Dhaka 1207, Bangladesh
| | - Cristina M. R. Rocha
- CEB—Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal; (C.M.R.R.); (J.A.T.)
- LABBELS–Associate Laboratory, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - José António Teixeira
- CEB—Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal; (C.M.R.R.); (J.A.T.)
- LABBELS–Associate Laboratory, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Jorge A. M. Pereira
- CQM—Centro de Química da Madeira, Natural Products Research Group, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (R.P.); (C.V.B.); (C.F.P.A.); (T.M.G.)
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Cokgezme OF, Icier F. Frequency and wave type effects on extractability of oleuropein from olive leaves by moderate electric field assisted extraction. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102985] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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19
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Recent Advances in the Valorization of Algae Polysaccharides for Food and Nutraceutical Applications: a Review on the Role of Green Processing Technologies. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02812-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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20
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Quero J, Ballesteros LF, Ferreira-Santos P, Velderrain-Rodriguez GR, Rocha CMR, Pereira RN, Teixeira JA, Martin-Belloso O, Osada J, Rodríguez-Yoldi MJ. Unveiling the Antioxidant Therapeutic Functionality of Sustainable Olive Pomace Active Ingredients. Antioxidants (Basel) 2022; 11:antiox11050828. [PMID: 35624692 PMCID: PMC9137791 DOI: 10.3390/antiox11050828] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 04/18/2022] [Accepted: 04/19/2022] [Indexed: 12/11/2022] Open
Abstract
Olive pomace (OP) is the main residue that results from olive oil production. OP is rich in bioactive compounds, including polyphenols, so its use in the treatments of diseases related to oxidative stress, such as cancer, could be considered. The present work aimed to study the biological properties of different OP extracts, obtained by ohmic heating-assisted extraction and conventional heating, using water and 50% ethanol, in the treatment and prevention of colorectal cancer through Caco-2 cell models. Additionally, an in-silico analysis was performed to identify the phenolic intestinal absorption and Caco-2 permeability. The extracts were chemically characterized, and it was found that the Ohmic-hydroethanolic (OH-EtOH) extract had the highest antiproliferative effect, probably due to its higher content of phenolic compounds. The OH-EtOH induced potential modifications in the mitochondrial membrane and led to apoptosis by cell cycle arrest in the G1/S phases with activation of p53 and caspase 3 proteins. In addition, this extract protected the intestine against oxidative stress (ROS) caused by H2O2. Therefore, the bioactive compounds present in OP and recovered by applying a green technology such as ohmic-heating, show promising potential to be used in food, nutraceutical, and biomedical applications, reducing this waste and facilitating the circular economy.
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Affiliation(s)
- Javier Quero
- Department of Pharmacology and Physiology, Forensic and Legal Medicine Veterinary Faculty, University of Zaragoza, 50013 Zaragoza, Spain;
| | - Lina F. Ballesteros
- CEB-Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (L.F.B.); (P.F.-S.); (C.M.R.R.); (R.N.P.); (J.A.T.)
- LABBELS–Associate Laboratory, 4710-057 Braga, Portugal
| | - Pedro Ferreira-Santos
- CEB-Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (L.F.B.); (P.F.-S.); (C.M.R.R.); (R.N.P.); (J.A.T.)
- LABBELS–Associate Laboratory, 4710-057 Braga, Portugal
| | - Gustavo R. Velderrain-Rodriguez
- Alianza Latinoamericana de Nutricion Responsable Inc., 400 E Randolph St Suite 2305, Chicago, IL 60611, USA;
- Department of Food Technology, University of Lleida-Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain;
| | - Cristina M. R. Rocha
- CEB-Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (L.F.B.); (P.F.-S.); (C.M.R.R.); (R.N.P.); (J.A.T.)
- LABBELS–Associate Laboratory, 4710-057 Braga, Portugal
| | - Ricardo N. Pereira
- CEB-Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (L.F.B.); (P.F.-S.); (C.M.R.R.); (R.N.P.); (J.A.T.)
- LABBELS–Associate Laboratory, 4710-057 Braga, Portugal
| | - José A. Teixeira
- CEB-Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (L.F.B.); (P.F.-S.); (C.M.R.R.); (R.N.P.); (J.A.T.)
- LABBELS–Associate Laboratory, 4710-057 Braga, Portugal
| | - Olga Martin-Belloso
- Department of Food Technology, University of Lleida-Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain;
| | - Jesús Osada
- Department of Biochemistry and Molecular and Cell Biology, Veterinary Faculty, University of Zaragoza, 50013 Zaragoza, Spain;
- CIBERobn, ISCIII, 28029 Madrtid, Spain
- IIS Aragón, IA2, 50013 Zaragoza, Spain
| | - María Jesús Rodríguez-Yoldi
- Department of Pharmacology and Physiology, Forensic and Legal Medicine Veterinary Faculty, University of Zaragoza, 50013 Zaragoza, Spain;
- CIBERobn, ISCIII, 28029 Madrtid, Spain
- IIS Aragón, IA2, 50013 Zaragoza, Spain
- Correspondence: ; Tel.: +34-976-761649
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Vladkova T, Georgieva N, Staneva A, Gospodinova D. Recent Progress in Antioxidant Active Substances from Marine Biota. Antioxidants (Basel) 2022; 11:439. [PMID: 35326090 PMCID: PMC8944465 DOI: 10.3390/antiox11030439] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 02/21/2022] [Accepted: 02/21/2022] [Indexed: 02/01/2023] Open
Abstract
BACKGROUND The well-recognized but not fully explored antioxidant activity of marine-biota-derived, biologically active substances has led to interest in their study as substitutes of antibiotics, antiaging agents, anticancer and antiviral drugs, and others. The aim of this review is to present the current state of the art of marine-biota-derived antioxidants to give some ideas for potential industrial applications. METHODS This review is an update for the last 5 years on the marine sources of natural antioxidants, different classes antioxidant compounds, and current derivation biotechnologies. RESULTS New marine sources of antioxidants, including byproducts and wastes, are presented, along with new antioxidant substances and derivation approaches. CONCLUSIONS The interest in high-value antioxidants from marine biota continues. Natural substances combining antioxidant and antimicrobial action are of particular interest because of the increasing microbial resistance to antibiotic treatments. New antioxidant substances are discovered, along with those extracted from marine biota collected in other locations. Byproducts and wastes provide a valuable source of antioxidant substances. The application of optimized non-conventional derivation approaches is expected to allow the intensification of the production and improvement in the quality of the derived substances. The ability to obtain safe, high-value products is of key importance for potential industrialization.
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Affiliation(s)
- Todorka Vladkova
- Laboratory for Advanced Materials Research, University of Chemical Technology and Metallurgy (UCTM), 8 “St. Kl. Ohridski” Blvd, 1756 Sofia, Bulgaria;
| | - Nelly Georgieva
- Department of Biotechnology, University of Chemical Technology and Metallurgy (UCTM), 1756 Sofia, Bulgaria;
| | - Anna Staneva
- Laboratory for Advanced Materials Research, University of Chemical Technology and Metallurgy (UCTM), 8 “St. Kl. Ohridski” Blvd, 1756 Sofia, Bulgaria;
| | - Dilyana Gospodinova
- Department of Electrical Apparatus, Technical University of Sofia, 1756 Sofia, Bulgaria;
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Zhao X, Liang K, Zhu H. Carotenoids in Cereals and Related Foodstuffs: A Review of Extraction and Analysis Methods. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2027438] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Xin Zhao
- Food Monitoring and Evaluation Center, Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Kehong Liang
- Food Monitoring and Evaluation Center, Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Hong Zhu
- Food Monitoring and Evaluation Center, Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing, China
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Stoica M, Antohi VM, Alexe P, Ivan AS, Stanciu S, Stoica D, Zlati ML, Stuparu-Cretu M. New Strategies for the Total/Partial Replacement of Conventional Sodium Nitrite in Meat Products: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02744-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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25
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Umair M, Jabbar S, Lin Y, Nasiru MM, Zhang J, Abid M, Murtaza MA, Zhao L. Comparative study: Thermal and non‐thermal treatment on enzyme deactivation and selected quality attributes of fresh carrot juice. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15535] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Muhammad Umair
- Department of Food Science and Engineering College of Chemistry and Environmental Engineering Shenzhen University Shenzhen Guangdong 518060 China
- Key Laboratory of Optoelectronic Devices and Systems College of Physics and Optoelectronic Engineering Ministry of Education and Guangdong Province Shenzhen University Shenzhen 518060 China
| | - Saqib Jabbar
- Food Science Research Institute (FSRI) National Agricultural Research Centre (NARC) Islamabad 46000 Pakistan
| | - Yue Lin
- Department of Food Science and Engineering College of Chemistry and Environmental Engineering Shenzhen University Shenzhen Guangdong 518060 China
| | - Mustapha Muhammad Nasiru
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Jianhao Zhang
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Muhammad Abid
- Institute of Food and Nutritional Sciences Pir Mehr Ali Shah, Arid Agriculture University Rawalpindi Rawalpindi 44000 Pakistan
| | - Mian Anjum Murtaza
- Institute of Food Science and Nutrition University of Sargodha Sargodha 40100 Pakistan
| | - Liqing Zhao
- Department of Food Science and Engineering College of Chemistry and Environmental Engineering Shenzhen University Shenzhen Guangdong 518060 China
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Carullo D, Bosi M, Dermiki M, Bassani A, Jauregi P, Spigno G. Exploring different strategies of separation of antioxidant compounds from winery by-products via surfactant-assisted processes for process intensification and integration. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2021.11.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Ferreira-Santos P, Duca AB, Genisheva Z, Silva BN, De Biasio F, Botelho C, Rocha CMR, Gorgoglione D, Teixeira JA. Extracts From Red Eggplant: Impact of Ohmic Heating and Different Extraction Solvents on the Chemical Profile and Bioactivity. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.804004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
Eggplants contain a multitude of biocompounds with nutritional and/or biological activities. The objective of this work was to study the nutritional, chemical and bioactive value of red eggplant from Rotonda, Italy. Ohmic heating (OH) was compared to conventional heating, as different solvents were used (water, ethanol 30, 50, and 90% and methanol) for biocompounds extraction. Extracts were evaluated for their total phenolic compounds, antioxidant and antibacterial activities, and its toxicity was assessed in cells, L929 and Caco-2. The nutritional characterization of Rotonda's eggplant demonstrated that it is rich in carbohydrates (65%), fiber (12.5%), proteins (13%), lipids (7.6%) and minerals. Potassium is the mineral with the highest concentration in the red eggplant (27.24 mg/g). Phenolic composition of the obtained extracts was dependent on the extraction method, as well as on the solvent. The use of OH method increased the extraction of biocompounds, especially when using 50% of ethanol as solvent. The main phenolic compounds found in the extracts of this eggplant variety were ellagic acid, p-coumaricic acid, epicatechin, narginin, taxifolin and kaempferol. Antioxidant activity was positively correlated with the total amounts of phenolics. Red Eggplant extracts showed activity against Gram-negative bacteria (E. coli and S. enterica), however, they did not demonstrate activity against Gram-positive bacteria. The extracts obtained did not show cytotoxic effects in fibroblast and colorectal studied cells. Ohmic heating is a sustainable technology that increases the extraction yield of biocompounds, with reduced energy consumption and the resulting extracts show low toxicity and high biological activity.
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Li Z, Yang Q, Du H, Wu W. Advances Of Pulsed Electric Field For Foodborne Pathogen Sterilization. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2012798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zhaojie Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Qingli Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, China
| | - Han Du
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, China
| | - Wei Wu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
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Effects of microsecond pulsed electric field (μsPEF) and modular micro reaction system (MMRS) treatments on whey protein aggregation. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105170] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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31
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Pereira RN, Rodrigues RM. Emergent Proteins-Based Structures-Prospects towards Sustainable Nutrition and Functionality. Gels 2021; 7:161. [PMID: 34698195 PMCID: PMC8544527 DOI: 10.3390/gels7040161] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 09/17/2021] [Accepted: 09/26/2021] [Indexed: 12/17/2022] Open
Abstract
The increased pressure over soils imposed by the need for agricultural expansion and food production requires development of sustainable and smart strategies for the efficient use of resources and food nutrients. In accordance with worldwide transformative polices, it is crucial to design sustainable systems for food production aimed at reducing environmental impact, contributing to biodiversity preservation, and leveraging a bioeconomy that supports circular byproduct management. Research on the use of emergent protein sources to develop value-added foods and biomaterials is in its infancy. This review intends to summarize recent research dealing with technological functionality of underused protein fractions, recovered from microbial biomass and food waste sources, addressing their potential applications but also bottlenecks. Protein-based materials from dairy byproducts and microalgae biomass gather promising prospects of use related to their techno-functional properties. However, a balance between yield and functionality is needed to turn this approach profitable on an industrial scale basis. In this context, downstream processing should be strategically used and properly integrated. Food solutions based on microbial proteins will expand in forthcoming years, bringing the opportunity to finetune development of novel protein-based biomaterials.
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Affiliation(s)
- Ricardo N. Pereira
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal;
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Rifna EJ, Misra NN, Dwivedi M. Recent advances in extraction technologies for recovery of bioactive compounds derived from fruit and vegetable waste peels: A review. Crit Rev Food Sci Nutr 2021; 63:719-752. [PMID: 34309440 DOI: 10.1080/10408398.2021.1952923] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Fruits and vegetables are the most important commodities of trade value among horticultural produce. They are utilized as raw or processed, owing to the presence of health-promoting components. Significant quantities of waste are produced during fruits and vegetables processing that are majorly accounted by waste peels (∼90-92%). These wastes, however, are usually exceptionally abundant in bioactive molecules. Retrieving these valuable compounds is a core objective for the valorization of waste peel, besides making them a prevailing source of beneficial additives in food and pharmaceutical industry. The current review is focused on extraction of bioactive compounds derived from fruit and vegetable waste peels and highlights the supreme attractive conventional and non-conventional extraction techniques, such as microwave-assisted, ultrasound assisted, pulsed electric fields, pulsed ohmic heating, pressurized liquid extraction, supercritical fluid extraction, pressurized hot water, high hydrostatic pressure, dielectric barrier discharge plasma extraction, enzyme-assisted extraction and the application of "green" solvents say as well as their synergistic effects that have been applied to recover bioactive from waste peels. Superior yields achieved with non-conventional technologies were identified to be of chief interest, considering direct positive economic consequences. This review also emphasizes leveraging efficient, modern extraction technologies for valorizing abundantly available low-cost waste peel, to achieve economical substitutes, whilst safeguarding the environment and building a circular economy. It is supposed that the findings discussed though this review might be a valuable tool for fruit and vegetable processing industry to imply an economical and effectual sustainable extraction methods, converting waste peel by-product to a high added value functional product.
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Affiliation(s)
- E J Rifna
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India
| | - N N Misra
- Department of Engineering, Faculty of Agriculture, Dalhousie University, Halifax, Nova Scotia, Canada
| | - Madhuresh Dwivedi
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India
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Ferreira-Santos P, Miranda SM, Belo I, Spigno G, Teixeira JA, Rocha CM. Sequential multi-stage extraction of biocompounds from Spirulina platensis: Combined effect of ohmic heating and enzymatic treatment. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102707] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Liu H, Qin S, Sirohi R, Ahluwalia V, Zhou Y, Sindhu R, Binod P, Rani Singhnia R, Kumar Patel A, Juneja A, Kumar D, Zhang Z, Kumar J, Taherzadeh MJ, Kumar Awasthi M. Sustainable blueberry waste recycling towards biorefinery strategy and circular bioeconomy: A review. BIORESOURCE TECHNOLOGY 2021; 332:125181. [PMID: 33888357 DOI: 10.1016/j.biortech.2021.125181] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 04/09/2021] [Accepted: 04/10/2021] [Indexed: 06/12/2023]
Abstract
Waste valorization using biological methods for value addition as well as environmental management is becoming popular approach for sustainable development. The present review addresses the availability of blueberry crop residues (BCR), applications of this feedstock in bioprocess for obtaining range of value-added products, to offer economic viability, business development and market potential, challenges and future perspectives. To the best of our knowledge, this is the first article addressing the blueberry waste valorization for a sustainable circular bioeconomy. Furthermore, it covers the information on the alternative BCR valorization methods and production of biochar for environmental management through removal or mitigation of organic and inorganic pollutants from contaminated sites. The review also discusses the ample opportunities of strategic utilization of BCR to offer solutions for environmental sustenance, covers the emerging trends to produce multi-products and techno-economic prospective for sustainable agronomy.
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Affiliation(s)
- Huimin Liu
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Shiyi Qin
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Ranjna Sirohi
- Department of Chemical and Biological Engineering, Korea University, Seoul, South Korea
| | - Vivek Ahluwalia
- Institute of Pesticide Formulation Technology, Gurugram, Haryana 122 016, India
| | - Yuwen Zhou
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Raveendran Sindhu
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Thiruvananthapuram, Kerala 695019, India
| | - Parameswaran Binod
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Thiruvananthapuram, Kerala 695019, India
| | - Reeta Rani Singhnia
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
| | - Anil Kumar Patel
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
| | - Ankita Juneja
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana Champaign, 1304 W. Pennsylvania Avenue, Urbana, IL 61801, USA
| | - Deepak Kumar
- Department of Chemical Engineering, SUNY College of Environmental Science and Forestry, 402 Walters Hall, 1 Forestry Drive, Syracuse, NY 13210, USA
| | - Zengqiang Zhang
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Jitendra Kumar
- Institute of Pesticide Formulation Technology, Gurugram, Haryana 122 016, India
| | | | - Mukesh Kumar Awasthi
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China; Swedish Centre for Resource Recovery, University of Borås, Borås 50190, Sweden.
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Coelho M, Silva S, Costa E, Pereira RN, Rodrigues AS, Teixeira JA, Pintado M. Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties. Molecules 2021; 26:3838. [PMID: 34202440 PMCID: PMC8270259 DOI: 10.3390/molecules26133838] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 06/15/2021] [Accepted: 06/20/2021] [Indexed: 12/05/2022] Open
Abstract
Usually, wine-making by-products are discarded, presenting a significant environmental impact. However, they can be used as a source of bioactive compounds. Moreover, consumers' increasing demand for naturally nutritious and healthy products requires new formulations and food product improvement, together with sustainable, environmentally friendly extraction methods. Thus, this work aimed to compare ohmic heating (OH) with conventional methodology (CONV), using food-grade solvents, mainly water, compared to standard methanol extraction of anthocyanins. No significant differences were found between the CONV and OH for total phenolic compounds, which were 2.84 ± 0.037 and 3.28 ± 0.46 mg/g DW gallic acid equivalent, respectively. The same tendency was found for antioxidant capacity, where CONV and OH presented values of 2.02 ± 0.007 g/100 g and 2.34 ± 0.066 g/100 g ascorbic acid equivalent, respectively. The major anthocyanins identified were malvidin-3-O-acetylglucoside, delphinidin-3-O-glucoside, petunidine-3-O-glucoside, cyanidin-3-O-glucoside, and peonidine-3-O-glucoside. These extracts displayed antimicrobial potential against microorganisms such as Yersinia enterocolitica, Pseudomonas aeruginosa, Salmonella enteritidis, methicillin-sensitive Staphylococcus aureus, a methicillin-resistant Staph. aureus (MRSA), and Bacillus cereus. In conclusion, OH provides similar recovery yields with reduced treatment times, less energy consumption, and no need for organic solvents (green extraction routes). Thus, OH combined with water and citric acid allows a safe anthocyanin extraction from grape by-products, thus avoiding the use of toxic solvents such as methanol, and with high biological potential, including antimicrobial and antioxidant activity.
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Affiliation(s)
- Marta Coelho
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; (M.C.); (S.S.); (E.C.)
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (J.A.T.)
| | - Sara Silva
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; (M.C.); (S.S.); (E.C.)
| | - Eduardo Costa
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; (M.C.); (S.S.); (E.C.)
| | - Ricardo N. Pereira
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (J.A.T.)
| | - António Sebastião Rodrigues
- Centre for Toxicogenomics and Human Health, Genetics, Oncology and Human Toxicology, NOVA Medical School/Faculdade de Ciências Médicas, Universidade Nova de Lisboa, 1169-056 Lisbon, Portugal;
| | - José António Teixeira
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (R.N.P.); (J.A.T.)
| | - Manuela Pintado
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; (M.C.); (S.S.); (E.C.)
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Moro KIB, Bender ABB, da Silva LP, Penna NG. Green Extraction Methods and Microencapsulation Technologies of Phenolic Compounds From Grape Pomace: A Review. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02665-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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A Review of Antiviral and Antioxidant Activity of Bioactive Metabolite of Macroalgae within an Optimized Extraction Method. ENERGIES 2021. [DOI: 10.3390/en14113092] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Non-conventional extraction of bioactive metabolites could provide sustainable alternative techniques to preserve the potency of antioxidants and antiviral compounds extracted from macro-algae. In this paper, we first reviewed the antioxidant and antiviral potential of the active metabolites that exist in the three known macro-algae classes; Phaeophyceae, Rhodophyceae, and Chlorophyceae, and a comparison between their activities is discussed. Secondly, a review of conventional and non-conventional extraction methods is undertaken. The review then focused on identifying the optimal extraction method of sulphated polysaccharide from macro-algae that exhibits both antiviral and antioxidant activity. The review finds that species belonging to the Phaeophyceae and Rhodophceae classes are primarily potent against herpes simplex virus, followed by human immunodeficiency virus and influenza virus. At the same time, species belonging to Chlorophyceae class are recorded by most of the scholars to have antiviral activity against herpes simplex virus 1. Additionally, all three macro-algae classes exhibit antioxidant activity, the potency of which is a factor of the molecular structure of the bioactive metabolite as well as the extraction method applied.
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Bhat ZF, Morton JD, Bekhit AEDA, Kumar S, Bhat HF. Emerging processing technologies for improved digestibility of muscle proteins. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Rodrigues RM, Pereira RN, Vicente AA, Cavaco-Paulo A, Ribeiro A. Ohmic heating as a new tool for protein scaffold engineering. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2021; 120:111784. [PMID: 33545911 DOI: 10.1016/j.msec.2020.111784] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 11/11/2020] [Accepted: 12/02/2020] [Indexed: 11/15/2022]
Abstract
Ohmic heating (OH) is recognised as an emerging processing technology which recently is gaining increasing attention due to its ability to induce and control protein functionality. In this study, OH was used for the first time in the production of scaffolds for tissue engineering. BSA/casein solutions were processed by OH, promoting protein denaturation and aggregation, followed by cold-gelation through the addition of Ca2+. The formation of stable scaffolds was mostly dependent on the temperature and treatment time during OH processing. The variations of the electric field (EF) induced changes in the functional properties of both gel forming solutions and final scaffolds (contact angle, swelling, porosity, compressive modulus and degradation rate). The scaffolds' biological performance was evaluated regarding their ability to support the adhesion and proliferation of human fibroblast cells. The production process resulted in a non-cytotoxic material and the changes imposed by the presence of the EF during the scaffolds' production improved cellular proliferation and metabolic activity. Protein functionalization assisted by OH presents a promising new alternative for the production of improved and tuneable protein-based scaffolds for tissue engineering.
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Affiliation(s)
- Rui M Rodrigues
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
| | - Ricardo N Pereira
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - António A Vicente
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Artur Cavaco-Paulo
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Artur Ribeiro
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
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41
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Coelho M, Pereira R, Rodrigues A, Teixeira J, Pintado M. The use of emergent technologies to extract added value compounds from grape by-products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.028] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Rodrigues RM, Avelar Z, Machado L, Pereira RN, Vicente AA. Electric field effects on proteins - Novel perspectives on food and potential health implications. Food Res Int 2020; 137:109709. [PMID: 33233283 DOI: 10.1016/j.foodres.2020.109709] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 08/22/2020] [Accepted: 09/06/2020] [Indexed: 12/29/2022]
Abstract
Electric fields (EF) technologies have been establishing a solid position in emergent food processing and have seen as serious alternatives to traditional thermal processing. During the last decades, research has been devoted to elucidation of technological and safety issues but also fundamental aspects related with interaction of electric fields (EF) with important macromolecules, such as proteins. Proteins are building blocks for the development of functional networks that can encompass health benefits (i.e. nutritional and bioactive properties) but may be also linked with adverse effects such as neurodegenerative diseases (amyloid fibrils) and immunological responses. The biological function of a protein depends on its tridimensional structure/conformation, and latest research evidences that EF can promote disturbances on protein conformation, change their unfolding mechanisms, aggregation and interaction patterns. This review aims at bringing together these recent findings as well as providing novel perspectives about how EF can shape the behavior of proteins towards the development of innovative foods, aiming at consumers' health and wellbeing.
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Affiliation(s)
- Rui M Rodrigues
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Zita Avelar
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Luís Machado
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Ricardo N Pereira
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
| | - António A Vicente
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
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Pereira RN, Coelho MI, Genisheva Z, Fernandes JM, Vicente AA, Pintado ME, Teixeira EJA. Using Ohmic Heating effect on grape skins as a pretreatment for anthocyanins extraction. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.09.009] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Getachew AT, Jacobsen C, Holdt SL. Emerging Technologies for the Extraction of Marine Phenolics: Opportunities and Challenges. Mar Drugs 2020; 18:E389. [PMID: 32726930 PMCID: PMC7459876 DOI: 10.3390/md18080389] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 07/17/2020] [Accepted: 07/23/2020] [Indexed: 12/15/2022] Open
Abstract
Natural phenolic compounds are important classes of plant, microorganism, and algal secondary metabolites. They have well-documented beneficial biological activities. The marine environment is less explored than other environments but have huge potential for the discovery of new unique compounds with potential applications in, e.g., food, cosmetics, and pharmaceutical industries. To survive in a very harsh and challenging environment, marine organisms like several seaweed (macroalgae) species produce and accumulate several secondary metabolites, including marine phenolics in the cells. Traditionally, these compounds were extracted from their sample matrix using organic solvents. This conventional extraction method had several drawbacks such as a long extraction time, low extraction yield, co-extraction of other compounds, and usage of a huge volume of one or more organic solvents, which consequently results in environmental pollution. To mitigate these drawbacks, newly emerging technologies, such as enzyme-assisted extraction (EAE), microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), pressurized liquid extraction (PLE), and supercritical fluid extraction (SFE) have received huge interest from researchers around the world. Therefore, in this review, the most recent and emerging technologies are discussed for the extraction of marine phenolic compounds of interest for their antioxidant and other bioactivity in, e.g., cosmetic and food industry. Moreover, the opportunities and the bottleneck for upscaling of these technologies are also presented.
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Affiliation(s)
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, Kemitorvet Building 204, 2800 Kgs Lyngby, Denmark; (A.T.G.); (S.L.H.)
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Pataro G, Carullo D, Falcone M, Ferrari G. Recovery of lycopene from industrially derived tomato processing by-products by pulsed electric fields-assisted extraction. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102369] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Ferreira-Santos P, Zanuso E, Genisheva Z, Rocha CMR, Teixeira JA. Green and Sustainable Valorization of Bioactive Phenolic Compounds from Pinus By-Products. Molecules 2020; 25:molecules25122931. [PMID: 32630539 PMCID: PMC7356352 DOI: 10.3390/molecules25122931] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 06/22/2020] [Accepted: 06/23/2020] [Indexed: 01/17/2023] Open
Abstract
In Europe, pine forests are one of the most extended forests formations, making pine residues and by-products an important source of compounds with high industrial interest as well as for bioenergy production. Moreover, the valorization of lumber industry residues is desirable from a circular economy perspective. Different extraction methods and solvents have been used, resulting in extracts with different constituents and consequently with different bioactivities. Recently, emerging and green technologies as ultrasounds, microwaves, supercritical fluids, pressurized liquids, and electric fields have appeared as promising tools for bioactive compounds extraction in alignment with the Green Chemistry principles. Pine extracts have attracted the researchers’ attention because of the positive bioproperties, such as anti-inflammatory, antimicrobial, anti-neurodegenerative, antitumoral, cardioprotective, etc., and potential industrial applications as functional foods, food additives as preservatives, nutraceuticals, pharmaceuticals, and cosmetics. Phenolic compounds are responsible for many of these bioactivities. However, there is not much information in the literature about the individual phenolic compounds of extracts from the pine species. The present review is about the reutilization of residues and by-products from the pine species, using ecofriendly technologies to obtain added-value bioactive compounds for industrial applications.
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Li Z, Liu L, Fan Y, Xi J. Kinetic modeling for high voltage electrical discharge extraction based on discharge energy input. Food Chem 2020; 314:126168. [DOI: 10.1016/j.foodchem.2020.126168] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 01/05/2020] [Accepted: 01/05/2020] [Indexed: 11/27/2022]
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Ferreira-Santos P, Nunes R, De Biasio F, Spigno G, Gorgoglione D, Teixeira JA, Rocha CM. Influence of thermal and electrical effects of ohmic heating on C-phycocyanin properties and biocompounds recovery from Spirulina platensis. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109491] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Costa JAV, Freitas BCB, Moraes L, Zaparoli M, Morais MG. Progress in the physicochemical treatment of microalgae biomass for value-added product recovery. BIORESOURCE TECHNOLOGY 2020; 301:122727. [PMID: 31983577 DOI: 10.1016/j.biortech.2019.122727] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 12/27/2019] [Accepted: 12/29/2019] [Indexed: 06/10/2023]
Abstract
Interest in microalgae-derived products is growing, mostly due to their unique characteristics and range of industrial applications. To obtain different products, one must employ specific pretreatments that retain the properties of the biologically active compounds extracted from microalgae biomass; thus, new extraction techniques require frequent upgrades. Due to increased interest in economically viable and ecologically friendly processes, new extraction methods that can be incorporated into microalgae biorefinery systems have become the main focus of research. Therefore, this review aims to address the potential applications, future prospects, and economic scenario of the new physicochemical treatments used in the extraction of bioactive microalgae compounds.
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Affiliation(s)
- Jorge Alberto Vieira Costa
- Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande-RS, Brazil.
| | - Bárbara Catarina Bastos Freitas
- Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande-RS, Brazil
| | - Luiza Moraes
- Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande-RS, Brazil
| | - Munise Zaparoli
- Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande-RS, Brazil
| | - Michele Greque Morais
- Laboratory of Microbiology and Biochemistry, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande-RS, Brazil
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50
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Del Río PG, Gomes-Dias JS, Rocha CMR, Romaní A, Garrote G, Domingues L. Recent trends on seaweed fractionation for liquid biofuels production. BIORESOURCE TECHNOLOGY 2020; 299:122613. [PMID: 31870706 DOI: 10.1016/j.biortech.2019.122613] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 12/10/2019] [Accepted: 12/11/2019] [Indexed: 05/18/2023]
Abstract
Concerns about fossil fuels depletion has led to seek for new sources of energy. The use of marine biomass (seaweed) to produce biofuels presents widely recognized advantages over terrestrial biomasses such as higher production ratio, higher photosynthetic efficiency or carbon-neutral emissions. In here, interesting seaweed sources as a whole or as a residue from seaweed processing industries for biofuel production were identified and their diverse composition and availability compiled. In addition, the pretreatments used for seaweed fractionation were thoroughly revised as this step is pivotal in a seaweed biorefinery for integral biomass valorization and for enabling biomass-to-biofuel economic feasibility processes. Traditional and emerging technologies were revised, with particular emphasis on green technologies, relating pretreatment not only with the type of biomass but also with the final target product(s) and yields. Current hurdles of marine biomass-to-biofuel processes were pinpointed and discussed and future perspectives on the development of these processes given.
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Affiliation(s)
- Pablo G Del Río
- Department of Chemical Engineering, Faculty of Science, University of Vigo Campus Ourense, As Lagoas, 32004 Ourense, Spain
| | - Joana S Gomes-Dias
- CEB-Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
| | - Cristina M R Rocha
- CEB-Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
| | - Aloia Romaní
- CEB-Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal.
| | - Gil Garrote
- Department of Chemical Engineering, Faculty of Science, University of Vigo Campus Ourense, As Lagoas, 32004 Ourense, Spain
| | - Lucília Domingues
- CEB-Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
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