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Siddiqui SA, Erol Z, Rugji J, Taşçı F, Kahraman HA, Toppi V, Musa L, Di Giacinto G, Bahmid NA, Mehdizadeh M, Castro-Muñoz R. An overview of fermentation in the food industry - looking back from a new perspective. BIORESOUR BIOPROCESS 2023; 10:85. [PMID: 38647968 PMCID: PMC10991178 DOI: 10.1186/s40643-023-00702-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Accepted: 10/25/2023] [Indexed: 04/25/2024] Open
Abstract
Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their increased storage stability, reduced risk of food poisoning, and enhanced flavor. Over the years, scientific research has associated the consumption of fermented products with improved health status. The fermentation process helps to break down compounds into more easily digestible forms. It also helps to reduce the amount of toxins and pathogens in food. Additionally, fermented foods contain probiotics, which are beneficial bacteria that help the body to digest food and absorb nutrients. In today's world, non-communicable diseases such as cardiovascular disease, type 2 diabetes, cancer, and allergies have increased. In this regard, scientific investigations have demonstrated that shifting to a diet that contains fermented foods can reduce the risk of non-communicable diseases. Moreover, in the last decade, there has been a growing interest in fermentation technology to valorize food waste into valuable by-products. Fermentation of various food wastes has resulted in the successful production of valuable by-products, including enzymes, pigments, and biofuels.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany.
- German Institute of Food Technologies (DIL E.V.), Prof.-Von-Klitzing Str. 7, 49610, Quakenbrück, Germany.
| | - Zeki Erol
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Jerina Rugji
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Fulya Taşçı
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Hatice Ahu Kahraman
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Valeria Toppi
- Department of Veterinary Medicine, University of Perugia, 06126, Perugia, Italy
| | - Laura Musa
- Department of Veterinary Medicine and Animal Sciences, University of Milan, 26900, Lodi, Italy
| | - Giacomo Di Giacinto
- Department of Veterinary Medicine, University of Perugia, 06126, Perugia, Italy
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
| | - Mohammad Mehdizadeh
- Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
- Ilam Science and Technology Park, Ilam, Iran
| | - Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca, Av. Eduardo Monroy Cárdenas 2000, San Antonio Buenavista, 50110, Toluca de Lerdo, Mexico.
- Department of Sanitary Engineering, Faculty of Civil and Environmental Engineering, Gdansk University of Technology, G. Narutowicza St. 11/12, 80-233, Gdansk, Poland.
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Hasaka S, Sakamoto S, Fujii K. The Potential of Digested Sludge-Assimilating Microflora for Biogas Production from Food Processing Wastes. Microorganisms 2023; 11:2321. [PMID: 37764166 PMCID: PMC10535770 DOI: 10.3390/microorganisms11092321] [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: 07/29/2023] [Revised: 08/31/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
Food processing wastes (FPWs) are residues generated in food manufacturing, and their composition varies depending on the type of food product being manufactured. Therefore, selecting and acclimatizing seed microflora during the initiation of biogas production is crucial for optimal outcomes. The present study examined the biogas production capabilities of digested sludge-assimilating and biogas-yielding soil (DABYS) and enteric (DABYE) microflorae when used as seed cultures for biogas production from FPWs. After subculturing and feeding these microbial seeds with various FPWs, we assessed their biogas-producing abilities. The subcultures produced biogas from many FPWs, except orange peel, suggesting that the heterogeneity of the bacterial members in the seed microflora facilitates quick adaptation to FPWs. Microflorae fed with animal-derived FPWs contained several methanogenic archaeal families and produced methane. In contrast, microflorae fed with vegetable-, fruit-, and crop-derived FPWs generated hydrogen, and methanogenic archaeal populations were diminished by repeated subculturing. The subcultured microflorae appear to hydrolyze carbohydrates and protein in FPWs using cellulase, pectinase, or protease. Despite needing enhancements in biogas yield for future industrial scale-up, the DABYS and DABYE microflorae demonstrate robust adaptability to various FPWs.
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Affiliation(s)
- Sato Hasaka
- Department of Chemistry and Life Science, School of Advanced Engineering, Kogakuin University, 2665-1 Nakano-cho, Hachioji 1920015, Tokyo, Japan
| | - Saki Sakamoto
- Department of Chemistry and Life Science, School of Advanced Engineering, Kogakuin University, 2665-1 Nakano-cho, Hachioji 1920015, Tokyo, Japan
| | - Katsuhiko Fujii
- Department of Chemistry and Life Science, School of Advanced Engineering, Kogakuin University, 2665-1 Nakano-cho, Hachioji 1920015, Tokyo, Japan
- Applied Chemistry and Chemical Engineering Program, Graduate School of Engineering, Kogakuin University, 2665-1 Nakano-cho, Hachioji 1920015, Tokyo, Japan
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Taha A, Mehany T, Pandiselvam R, Anusha Siddiqui S, Mir NA, Malik MA, Sujayasree OJ, Alamuru KC, Khanashyam AC, Casanova F, Xu X, Pan S, Hu H. Sonoprocessing: mechanisms and recent applications of power ultrasound in food. Crit Rev Food Sci Nutr 2023:1-39. [PMID: 36591874 DOI: 10.1080/10408398.2022.2161464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications. In this review, the basic mechanism of ultrasound processing technology has been discussed. Then, ultrasound technology was reviewed from the application of assisted food processing methods, such as assisted gelation, assisted freezing and thawing, assisted crystallization, and other assisted applications. Moreover, ultrasound was reviewed from the aspect of structure and property modification technology, such as modification of polysaccharides and fats. Furthermore, ultrasound was reviewed to facilitate beneficial food reactions, such as glycosylation, enzymatic cross-linking, protein hydrolyzation, fermentation, and marination. After that, ultrasound applications in the food safety sector were reviewed from the aspect of the inactivation of microbes, degradation of pesticides, and toxins, as well inactivation of some enzymes. Finally, the applications of ultrasound technology in food waste disposal and environmental protection were reviewed. Thus, some sonoprocessing technologies can be recommended for the use in the food industry on a large scale. However, there is still a need for funding research and development projects to develop more efficient ultrasound devices.
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Affiliation(s)
- Ahmed Taha
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
- Department of Functional Materials and Electronics, State Research Institute Center for Physical Sciences and Technology (FTMC), State Research Institute, Vilnius, Lithuania
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
| | - Taha Mehany
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt
- Department of Chemistry, University of La Rioja, Logroño, Spain
| | - Ravi Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod, India
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- DIL e.V.-German Institute of Food Technologies, Quakenbrück, Germany
| | - Nisar A Mir
- Department of Biotechnology Engineering and Food Technology, University Institute of Engineering (UIE), Chandigarh University, Mohali, India
| | - Mudasir Ahmad Malik
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, India
| | - O J Sujayasree
- Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | | | | | - Federico Casanova
- Food Production Engineering, National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Hao Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
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Esteban-Lustres R, Torres MD, Piñeiro B, Enjamio C, Domínguez H. Intensification and biorefinery approaches for the valorization of kitchen wastes - A review. BIORESOURCE TECHNOLOGY 2022; 360:127652. [PMID: 35872274 DOI: 10.1016/j.biortech.2022.127652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Revised: 07/14/2022] [Accepted: 07/15/2022] [Indexed: 06/15/2023]
Abstract
Kitchen wastes (KW) are post-consumption residues from household and food service sector, heterogenous in composition and highly variable depending on the particular origin, which are often treated as municipal. There is a need to improve the management of these continuously produced and worldwidely available resources and their valorization into novel and commercially interesting products will aid in the development of bioeconomy. The successful implementation of such approach requires cooperation between academia, industrial stakeholders, public and private institutions, based on the different dimensions, including social, economic, ecologic and technological involved. This review aims at presenting a survey of technological aspects, regarding current and potential management strategies of KW, following either a single or multiproduct processing according to the biorefineries scheme. Emphasis is given to intensification tools, designed to enhance process efficiency.
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Affiliation(s)
- Rebeca Esteban-Lustres
- CINBIO, Departament of Chemical Engineering, Faculty of Sciences, Campus Ourense, University of Vigo, Edificio Politécnico, As Lagoas, 32004 Ourense, Spain
| | - María Dolores Torres
- CINBIO, Departament of Chemical Engineering, Faculty of Sciences, Campus Ourense, University of Vigo, Edificio Politécnico, As Lagoas, 32004 Ourense, Spain.
| | - Beatriz Piñeiro
- Economic Resources, CHOU, SERGAS, Ramon Puga Noguerol, 54, 32005 Ourense, Spain
| | - Cristina Enjamio
- Galaria, SERGAS, Edificio Administrativo San Lázaro s/n, 15701 Santiago de Compostela, A Coruña, Spain
| | - Herminia Domínguez
- CINBIO, Departament of Chemical Engineering, Faculty of Sciences, Campus Ourense, University of Vigo, Edificio Politécnico, As Lagoas, 32004 Ourense, Spain
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Capanoglu E, Nemli E, Tomas-Barberan F. Novel Approaches in the Valorization of Agricultural Wastes and Their Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6787-6804. [PMID: 35195402 PMCID: PMC9204820 DOI: 10.1021/acs.jafc.1c07104] [Citation(s) in RCA: 38] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
Worldwide, a huge amount of agricultural food wastes and byproducts containing valuable bioactive compounds are generated, especially throughout the entire supply chain. Minimizing food wastes and byproducts is the first option to avoid environmental problems, and to help the economy and the society. Although many countries implement policies to reduce food wastes and byproducts, and different management methods are available to utilize agricultural food wastes, they are still produced annually. Nanotechnological and biotechnological approaches are recently used as novel and green applications to valorize agricultural food wastes and improve their stability and applicability. In this Review, these approaches are covered in detail with given examples. Another valorization way of consumable food waste is using it for functional food production. This Review focuses on specific examples of functional foods with food waste as an ingredient. In addition, the problems and limitations of waste management and valorization methods are investigated, considering future perspectives.
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Affiliation(s)
- Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
- E-mail: (E. Capanoglu)
| | - Elifsu Nemli
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Francisco Tomas-Barberan
- Quality,
Safety, and Bioactivity of Plant Foods, CEBAS-CSIC, 30100 Murcia, Spain
- E-mail: (F. Tomas-Barberan)
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Liang S, Gao Y, Fu YQ, Chen JX, Yin JF, Xu YQ. Innovative technologies in tea beverage processing for quality improvement. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100870] [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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Bilal M, Mehmood T, Nadeem F, Barbosa AM, de Souza RL, Pompeu GB, Meer B, Ferreira LFR, Iqbal HMN. Enzyme-Assisted Transformation of Lignin-Based Food Bio-residues into High-Value Products with a Zero-Waste Theme: A Review. WASTE AND BIOMASS VALORIZATION 2021. [DOI: 10.1007/s12649-021-01618-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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8
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Cárdenas-Barboza LC, Paredes-Córdoba AC, Serna-Cock L, Guancha-Chalapud M, Torres-León C. Quality of Physalis peruviana fruits coated with pectin and pectin reinforced with nanocellulose from P. peruviana calyces. Heliyon 2021; 7:e07988. [PMID: 34568603 PMCID: PMC8449181 DOI: 10.1016/j.heliyon.2021.e07988] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 07/04/2021] [Accepted: 09/10/2021] [Indexed: 11/25/2022] Open
Abstract
Physalis peruviana is marketed without its calyx, which generates byproducts and a decrease in the shelf life of these fruits. The aim of this study was to evaluate the effect of edible pectin-coatings reinforced with nanocellulose from calyx on the physical-chemical and physiological parameters of P. peruviana fruits during refrigerated storage (5 °C) for ten days. The nanocellulose extraction was carried out using a combined extraction method (chemical procedures and ultrasound radiation). The characterization of the fibers showed that the maximum degradation temperatures ranged between 300 and 311 °C. The SEM analysis revealed the presence of fibers after the chemical treatment. The removal of lignin and hemicellulose was validated using Fourier Transform Infra Red (FTIR) spectroscopy. The results showed that the fruits treated with pectin and pectin reinforced with nanocellulose at 0.5 % (w/w) had an adequate visual appearance and showed a minor color change (ΔE of 19.04 and 21.04, respectively) and the highest retention of L∗ during storage. Although the addition of nanocellulose at 0.5% presented the lowest respiratory rate (29.60 mgCO2/kg h), the treatment with pectin offered the least weight loss and showed the highest firmness retention at the end of storage. Thus, the edible pectin-coating may be useful for improving the postharvest quality and storage life of fresh P. peruviana fruit. Nanocellulose from P. peruviana calyces can be used under the concept of a circular economy; although, its use as a reinforcement of pectin showed some limitations.
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Affiliation(s)
- Liceth Carolina Cárdenas-Barboza
- School of Engineering and Administration. Universidad Nacional de Colombia, Street 32 Chapinero, 763533, Palmira, Valle del Cauca, Colombia
| | - Andrey Camilo Paredes-Córdoba
- School of Engineering and Administration. Universidad Nacional de Colombia, Street 32 Chapinero, 763533, Palmira, Valle del Cauca, Colombia
| | - Liliana Serna-Cock
- School of Engineering and Administration. Universidad Nacional de Colombia, Street 32 Chapinero, 763533, Palmira, Valle del Cauca, Colombia
| | - Marcelo Guancha-Chalapud
- National Center for Technical Assistance to Industry (ASTIN), Servicio Nacional de Aprendizaje - SENA, 760004, Cali, Valle del Cauca, Colombia
| | - Cristian Torres-León
- Research Center and Ethnobiological Garden, Universidad Autónoma de Coahuila, 27480, Viesca, Coahuila, Mexico
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Catalyst Replacement Policy on Multienzymatic Systems: Theoretical Study in the One-Pot Sequential Batch Production of Lactofructose Syrup. Catalysts 2021. [DOI: 10.3390/catal11101167] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Abstract
One-pot systems are an interesting proposal to carry out multi-enzymatic reactions, though this strategy implies establishing an optimal balance between the activity and operability of the involved enzymes. This is crucial for enzymes with marked differences in their operational stability, such as one-pot production of lactofructose syrup from cheese whey permeate, which involves two enzymes—β-galactosidase (β-gal) and glucose isomerase (GI). The aim of this work was to study the behavior of one-pot sequential batch production of lactofructose syrup considering both enzymes immobilized individually, in order to evaluate and design a strategy of replacement of the catalysts according to their stabilities. To this end, the modelling and simulation of the process was carried out, considering simultaneously the kinetics of both reactions and the kinetics of inactivation of both enzymes. For the latter, it was also considered the modulating effect that sugars present in the medium may have on the stability of β-gal, which is the less stable enzyme. At the simulated reaction conditions of 40 °C, pH 7, and 0.46 (IUGI/IUβ-gal), the results showed that considering the stability of β-gal under non-reactive conditions, meaning in absence of the effect of modulation, it is necessary to carry out four replacements of β-gal for each cycle of use of GI. On the other hand, when considering the modulation caused by the sugars on the β-gal stability, the productivity increases up to 23% in the case of the highest modulation factor studied (η = 0.8). This work shows the feasibility of conducting a one-pot operation with immobilized enzymes of quite different operational stability, and that a proper strategy of biocatalyst replacement increases the productivity of the process.
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Ismail H, Mohamad H. Bioactivity and Biocompatibility Properties of Sustainable Wollastonite Bioceramics from Rice Husk Ash/Rice Straw Ash: A Review. MATERIALS 2021; 14:ma14185193. [PMID: 34576417 PMCID: PMC8465399 DOI: 10.3390/ma14185193] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 06/27/2021] [Accepted: 06/29/2021] [Indexed: 12/04/2022]
Abstract
Recently, there has been an increase in interest in agricultural waste in scientific, technological, environmental, economic, and social contexts. The processing of rice husk ash/rice straw ash into biocompatible products—also known as biomaterials—used in biomedical implants is a technique that can enhance the value of agricultural waste. This method has effectively converted unprocessed agricultural waste into high-value products. Rice husk and straw are considered to be unwanted agricultural waste and are largely discarded because they pollute the environment. Because of the related components present in bone and teeth, this waste can produce wollastonite. Wollastonite is an excellent material for bone healing and implants, as well as tissue regeneration. The use of rice husk ash or rice straw ash in wollastonite production reduces the impact of agricultural waste on pollution and prompts the ensuing conversion of waste into a highly beneficial invention. The use of this agricultural waste in the fabrication of wollastonite using rice husk ash or rice straw ash was investigated in this paper. Wollastonite made from rice husk ash and rice straw ash has a fair chance of lowering the cost of bone and tooth repair and replacement, while having no environmental effects.
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Bautista-Hernández I, Aguilar CN, Martínez-Ávila GCG, Torres-León C, Ilina A, Flores-Gallegos AC, Kumar Verma D, Chávez-González ML. Mexican Oregano ( Lippia graveolens Kunth) as Source of Bioactive Compounds: A Review. Molecules 2021; 26:molecules26175156. [PMID: 34500592 PMCID: PMC8434378 DOI: 10.3390/molecules26175156] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 07/03/2021] [Accepted: 07/13/2021] [Indexed: 05/08/2023] Open
Abstract
Lippia graveolens is a traditional crop and a rich source of bioactive compounds with various properties (e.g., antioxidant, anti-inflammatory, antifungal, UV defense, anti-glycemic, and cytotoxicity) that is primarily cultivated for essential oil recovery. The isolated bioactive compounds could be useful as additives in the functional food, nutraceuticals, cosmetics, and pharmaceutical industries. Carvacrol, thymol, β-caryophyllene, and p-cymene are terpene compounds contained in oregano essential oil (OEO); flavonoids such as quercetin O-hexoside, pinocembrin, and galangin are flavonoids found in oregano extracts. Furthermore, thermoresistant compounds that remain in the plant matrix following a thermal process can be priced in terms of the circular economy. By using better and more selective extraction conditions, the bioactive compounds present in Mexican oregano can be studied as potential inhibitors of COVID-19. Also, research on extraction technologies should continue to ensure a higher quality of bioactive compounds while preventing an undesired chemical shift (e.g., hydrolysis). The oregano fractions can be used in the food, health, and agricultural industries.
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Affiliation(s)
- Israel Bautista-Hernández
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (I.B.-H.); (A.I.); or (A.C.F.-G.)
| | - Cristóbal N. Aguilar
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (I.B.-H.); (A.I.); or (A.C.F.-G.)
- Correspondence: (M.L.C.-G.); (C.N.A.); Tel.: +52-844-4161238 (C.N.A.)
| | - Guillermo C. G. Martínez-Ávila
- Laboratory of Chemistry and Biochemistry, School of Agronomy, Universidad Autónoma de Nuevo León, General Escobedo, Monterrey 66050, Mexico;
| | - Cristian Torres-León
- Ethnobiological Garden and Research Center-UadeC (CIJE), Universidad Autónoma de Coahuila, Saltillo 27480, Mexico;
| | - Anna Ilina
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (I.B.-H.); (A.I.); or (A.C.F.-G.)
| | - Adriana C. Flores-Gallegos
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (I.B.-H.); (A.I.); or (A.C.F.-G.)
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, India;
| | - Mónica L. Chávez-González
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (I.B.-H.); (A.I.); or (A.C.F.-G.)
- Correspondence: (M.L.C.-G.); (C.N.A.); Tel.: +52-844-4161238 (C.N.A.)
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