1
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Augustin MA, Chen JY, Ye JH. Processing to improve the sustainability of chickpea as a functional food ingredient. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38619292 DOI: 10.1002/jsfa.13532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 04/07/2024] [Accepted: 04/15/2024] [Indexed: 04/16/2024]
Abstract
Chickpea is a field crop that is playing an emerging role in the provision of healthy and sustainable plant-based value-added ingredients for the food and nutraceutical industries. This article reviews the characteristics of chickpea (composition, health properties, and techno-functionality) and chickpea grain that influence their use as whole foods or ingredients in formulated food. It covers the exploitation of traditional and emerging processes for the conversion of chickpea into value-added differentiated food ingredients. The influence of processing on the composition, health-promoting properties, and techno-functionality of chickpea is discussed. Opportunities to tailor chickpea ingredients to facilitate their incorporation in traditional food applications and in the expanding plant-based meat alternative and dairy alternative markets are highlighted. The review includes an assessment of the possible uses of by-products of chickpea processing. Recommendations are provided for future research to build a sustainable industry using chickpea as a value-added ingredient. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Mary Ann Augustin
- CSIRO Agriculture and Food, Werribee, Australia
- School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, Australia
| | - Jia-Ying Chen
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Jian-Hui Ye
- Tea Research Institute, Zhejiang University, Hangzhou, China
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2
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Herrero M. Towards green extraction of bioactive natural compounds. Anal Bioanal Chem 2024; 416:2039-2047. [PMID: 37787854 PMCID: PMC10951045 DOI: 10.1007/s00216-023-04969-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 09/18/2023] [Accepted: 09/19/2023] [Indexed: 10/04/2023]
Abstract
The increasing interest in natural bioactive compounds is pushing the development of new extraction processes that may allow their recovery from a variety of different natural matrices and biomasses. These processes are clearly sought to be more environmentally friendly than the conventional alternatives that have traditionally been used and are closely related to the 6 principles of green extraction of natural products. In this trend article, the most critical aspects regarding the current state of this topic are described, showing the different lines followed to make extraction processes greener, illustrated by relevant examples. These include the implementation of new extraction technologies, the research on new bio-based solvents, and the development of new sequential process and biorefinery approaches to produce a full valorization of the natural sources. Moreover, the future outlook in the field is presented, in which the main areas of evolution are identified and discussed.
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Affiliation(s)
- Miguel Herrero
- Laboratory of Foodomics, Institute of Food Science Research-CIAL (CSIC-UAM), Calle Nicolás Cabrera 9, 28049, Madrid, Spain.
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3
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Chen X, Ru Y, Takahashi H, Nakazono M, Shabala S, Smith SM, Yu M. Single-cell transcriptomic analysis of pea shoot development and cell-type-specific responses to boron deficiency. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2024; 117:302-322. [PMID: 37794835 DOI: 10.1111/tpj.16487] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Revised: 09/08/2023] [Accepted: 09/20/2023] [Indexed: 10/06/2023]
Abstract
Understanding how nutrient stress impacts plant growth is fundamentally important to the development of approaches to improve crop production under nutrient limitation. Here we applied single-cell RNA sequencing to shoot apices of Pisum sativum grown under boron (B) deficiency. We identified up to 15 cell clusters based on the clustering of gene expression profiles and verified cell identity with cell-type-specific marker gene expression. Different cell types responded differently to B deficiency. Specifically, the expression of photosynthetic genes in mesophyll cells (MCs) was down-regulated by B deficiency, consistent with impaired photosynthetic rate. Furthermore, the down-regulation of stomatal development genes in guard cells, including homologs of MUTE and TOO MANY MOUTHS, correlated with a decrease in stomatal density under B deficiency. We also constructed the developmental trajectory of the shoot apical meristem (SAM) cells and a transcription factor interaction network. The developmental progression of SAM to MC was characterized by up-regulation of genes encoding histones and chromatin assembly and remodeling proteins including homologs of FASCIATA1 (FAS1) and SWITCH DEFECTIVE/SUCROSE NON-FERMENTABLE (SWI/SNF) complex. However, B deficiency suppressed their expression, which helps to explain impaired SAM development under B deficiency. These results represent a major advance over bulk-tissue RNA-seq analysis in which cell-type-specific responses are lost and hence important physiological responses to B deficiency are missed. The reported findings reveal strategies by which plants adapt to B deficiency thus offering breeders a set of specific targets for genetic improvement. The reported approach and resources have potential applications well beyond P. sativum species and could be applied to various legumes to improve their adaptability to multiple nutrient or abiotic stresses.
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Affiliation(s)
- Xi Chen
- Department of Horticulture, International Research Centre for Environmental Membrane Biology, Foshan University, Foshan, 528000, China
- Tasmanian Institute of Agriculture, University of Tasmania, Hobart, TAS, 7001, Australia
- School of Biological Science, University of Western Australia, Crawley, WA, 6009, Australia
| | - Yanqi Ru
- Department of Horticulture, International Research Centre for Environmental Membrane Biology, Foshan University, Foshan, 528000, China
| | - Hirokazu Takahashi
- Graduate School of Bioagricultural Sciences, Nagoya University, Furo-cho, Chikusa, Nagoya, 464-8601, Japan
| | - Mikio Nakazono
- Graduate School of Bioagricultural Sciences, Nagoya University, Furo-cho, Chikusa, Nagoya, 464-8601, Japan
- School of Agriculture and Environment, University of Western Australia, Crawley, WA, 6009, Australia
| | - Sergey Shabala
- Department of Horticulture, International Research Centre for Environmental Membrane Biology, Foshan University, Foshan, 528000, China
- Tasmanian Institute of Agriculture, University of Tasmania, Hobart, TAS, 7001, Australia
- School of Biological Science, University of Western Australia, Crawley, WA, 6009, Australia
| | - Steven M Smith
- Australian Research Council Centre of Excellence for Plant Success in Nature and Agriculture, School of Natural Sciences, University of Tasmania, Hobart, TAS, 7001, Australia
| | - Min Yu
- Department of Horticulture, International Research Centre for Environmental Membrane Biology, Foshan University, Foshan, 528000, China
- School of Agriculture and Environment, University of Western Australia, Crawley, WA, 6009, Australia
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4
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Elsaeed S, Zaki E, Diab A, Tarek MA, Omar WAE. New polyvinyl alcohol/gellan gum-based bioplastics with guava and chickpea extracts for food packaging. Sci Rep 2023; 13:22384. [PMID: 38104220 PMCID: PMC10725440 DOI: 10.1038/s41598-023-49756-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Accepted: 12/12/2023] [Indexed: 12/19/2023] Open
Abstract
Plastic is a fossil-based synthetic polymer that has become an essential material in our daily life. Plastic pollution resulting from the accumulation of plastic objects has become problematic for our environment. Bioplastic can be a biodegradable environmentally friendly alternative for the synthetic plastic. In this paper, bioplastics based on polyvinyl alcohol (PVA)/gellan gum (GG) blend have been produced in three different compositions and their chemical structure, mechanical, morphological and thermal properties have been studied. Glycerol has been used as a plasticizer. To add extra features to the PVA/GG bioplastic, Psidium guajava (guava) leaves, GL, and chickpea, CP, extracts have been added to the PVA/GG (30/70) blend. Water and aqueous ethanol have been used in the extraction of GL and CP, respectively. The addition of the plant's extracts enhanced the tensile properties of the PVA/GG bioplastic. Weathering acceleration tests have been carried out to examine the degradation of the prepared bioplastics. Cytotoxicity studies revealed that the prepared bioplastic is safe to be used in food packaging applications. Water and oxygen permeability for the new PVA/GG bioplastic have also been studied. The addition of the plant extracts (GL and CP extracts) increased the oxygen and water permeability to different extents. Bioplastic life cycle assessment (LCA) and CO2 emissions in comparison to fossil-based plastic have been investigated. From all the results, PVA/GG based bioplastic proved to be a degradable, safe and effective alternative for fossil-based plastics in food packaging applications.
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Affiliation(s)
- Shaimaa Elsaeed
- Egyptian Petroleum Research Institute, Naser City, Cairo, 11727, Egypt.
| | - Elsayed Zaki
- Egyptian Petroleum Research Institute, Naser City, Cairo, 11727, Egypt
| | - Ayman Diab
- Faculty of Biotechnology, October University for Modern Sciences and Arts, 6th of October City, Egypt
| | - Menna-Alla Tarek
- Faculty of Biotechnology, October University for Modern Sciences and Arts, 6th of October City, Egypt
| | - Walaa A E Omar
- Faculty of Petroleum and Mining Engineering, Suez University, P.O.Box: 43221, Suez, Egypt.
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5
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Burgos-Díaz C, Garrido-Miranda KA, Palacio DA, Chacón-Fuentes M, Opazo-Navarrete M, Bustamante M. Food-Grade Oil-in-Water (O/W) Pickering Emulsions Stabilized by Agri-Food Byproduct Particles. COLLOIDS AND INTERFACES 2023. [DOI: 10.3390/colloids7020027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Abstract
In recent years, emulsions stabilized by solid particles (known as Pickering emulsions) have gained considerable attention due to their excellent stability and for being environmentally friendly compared to the emulsions stabilized by synthetic surfactants. In this context, edible Pickering stabilizers from agri-food byproducts have attracted much interest because of their noteworthy benefits, such as easy preparation, excellent biocompatibility, and unique interfacial properties. Consequently, different food-grade particles have been reported in recent publications with distinct raw materials and preparation methods. Moreover, emulsions stabilized by solid particles can be applied in a wide range of industrial fields, such as food, biomedicine, cosmetics, and fine chemical synthesis. Therefore, this review aims to provide a comprehensive overview of Pickering emulsions stabilized by a diverse range of edible solid particles, specifically agri-food byproducts, including legumes, oil seeds, and fruit byproducts. Moreover, this review summarizes some aspects related to the factors that influence the stabilization and physicochemical properties of Pickering emulsions. In addition, the current research trends in applications of edible Pickering emulsions are documented. Consequently, this review will detail the latest progress and new trends in the field of edible Pickering emulsions for readers.
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6
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Kamani MH, Neji C, Fitzsimons SM, Fenelon MA, Murphy EG. Unlocking the nutritional and functional potential of legume waste to produce protein ingredients. Crit Rev Food Sci Nutr 2023:1-19. [PMID: 36876476 DOI: 10.1080/10408398.2023.2184322] [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: 03/07/2023]
Abstract
Worldwide, many production supply chains generate a considerable amount of legume by-products (e.g., leaves, husks, broken seeds, defatted cakes). These wastes can be revalorized to develop sustainable protein ingredients, with positive economic and environmental effects. To separate protein from legume by-products, a broad spectrum of conventional (e.g., alkaline solubilization, isoelectric precipitation, membrane filtration) and novel methodologies (e.g., ultrasound, high-pressure homogenization, enzymatic approaches) have been studied. In this review, these techniques and their efficiency are discussed in detail. The present paper also provides an overview of the nutritional and functional characteristics of proteins extracted from legume by-products. Moreover, existing challenges and limitations associated with the valorization of by-product proteins are highlighted, and future perspectives are proposed.
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Affiliation(s)
- Mohammad Hassan Kamani
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, County Cork, Ireland
| | - Chaima Neji
- Institute of Nutrition, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Debrecen, Hungary
| | - Sinead M Fitzsimons
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, County Cork, Ireland
| | - Mark A Fenelon
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, County Cork, Ireland
| | - Eoin G Murphy
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, County Cork, Ireland
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7
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Lima JR, Mellinger CG. Pulses-derived proteins for the plant-based market: opportunities to reduce postharvest loss and waste. Curr Opin Biotechnol 2022; 78:102820. [PMID: 36308985 DOI: 10.1016/j.copbio.2022.102820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 09/14/2022] [Accepted: 09/18/2022] [Indexed: 12/14/2022]
Abstract
Pulses are one of the main global food sources and have become even more essential after the enormous growth of the plant-based food market. Among the losses and waste throughout the supply chain, postharvest ones and industrial sidestreams from protein processing are of special interest. In this review, we present the main reasons for postharvest losses, and strategies to reduce them. We also describe how to value the waste fractions generated from obtaining pulses' proteins and ways to enhance the proteins' functionalities. Fermentation and the use of enzymes were emphasized as biotechnological tools to develop new food ingredients and products.
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Affiliation(s)
- Janice R Lima
- Embrapa Food Technology, Avenida das Américas, 29.501 Rio de Janeiro, Brazil
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8
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Jamróz E, Tkaczewska J, Zając M, Guzik P, Juszczak L, Kawecka A, Turek K, Zimowska M, Wojdyło A. Utilisation of soybean post-production waste in single- and double-layered films based on furcellaran to obtain packaging materials for food products prone to oxidation. Food Chem 2022; 387:132883. [PMID: 35421651 DOI: 10.1016/j.foodchem.2022.132883] [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: 01/05/2022] [Revised: 04/01/2022] [Accepted: 04/01/2022] [Indexed: 11/04/2022]
Abstract
Single-layered films, based on furcellaran and protein hydrolysates from soybean bran (1st layer), were obtained. Moreover, a procedure for the preparation of double-layered films was developed, in which an ethanol extract from soybean bran was deposited onto the 1st layer. It was checked how the addition of the 2nd layer affects the functional properties of the film. The addition of the 2nd layer increased the thermal properties, modulus of elasticity and antioxidant activity, while decreases were noted for tensile strength and elongation at break parameters. The films were used as packaging materials for storing butter and the active films did not extend the quality of butter during storage, however, they behaved in the same way as synthetic films. Therefore they have the potential to be used as packaging material instead of a synthetic film.
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Affiliation(s)
- Ewelina Jamróz
- Department of Chemistry, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland.
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
| | - Marzena Zając
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
| | - Paulina Guzik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
| | - Lesław Juszczak
- Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Długosz University in Częstochowa, ul. Armii Krajowej 13/15, 42-200 Częstochowa, Poland
| | - Agnieszka Kawecka
- Department of Product Packaging, Cracow University of Economics, ul. Rakowicka 27, 31-510 Kraków, Poland
| | - Katarzyna Turek
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
| | - Małgorzata Zimowska
- Jerzy Haber Institute of Catalysis and Surface Chemistry, Polish Academy of Sciences, Niezapominajek 8, 30-239 Kraków, Poland
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Nutraceutical Plant Technology, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland
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9
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Sayed-Ahmed ETA, Salah KBH, El-Mekkawy RM, Rabie NA, Ashkan MF, Alamoudi SA, Alruhaili MH, Al Jaouni SK, Almuhayawi MS, Selim S, Saad AM, Namir M. The Preservative Action of Protein Hydrolysates from Legume Seed Waste on Fresh Meat Steak at 4 °C: Limiting Unwanted Microbial and Chemical Fluctuations. Polymers (Basel) 2022; 14:polym14153188. [PMID: 35956703 PMCID: PMC9371118 DOI: 10.3390/polym14153188] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/24/2022] [Accepted: 07/28/2022] [Indexed: 02/04/2023] Open
Abstract
Valorizing agricultural wastes to preserve food or to produce functional food is a general trend regarding the global food shortage. Therefore, natural preservatives were developed from the seed waste of the cluster bean and the common bean to extend the shelf life of fresh buffalo meat steak and boost its quality via immersion in high-solubility peptides, cluster bean protein hydrolysate (CBH), and kidney bean protein hydrolysate (RCH). The CBH and the RCH were successfully obtained after 60 min of pepsin hydrolysis with a hydrolysis degree of 27−30%. The SDS-PAGE electropherogram showed that at 60 min of pepsin hydrolysis, the CBH bands disappeared, and RCH (11−48 kD bands) nearly disappeared, assuring the high solubility of the obtained hydrolysates. The CBH and the RCH have considerable antioxidant activity compared to ascorbic acid, antimicrobial activity against tested microorganisms compared to antibiotics, and significant functional properties. The CBH and the RCH (500 µg/mL) successfully scavenged 93 or 89% of DPPH radicals. During the 30-day cold storage (4 °C), the quality of treated and untreated fresh meat steaks was monitored. Protein hydrolysates (500 g/g) inhibited lipid oxidation by 130−153% compared to the control and nisin and eliminated 31−55% of the bacterial load. The CBH and the RCH (500 µg/g) significantly enhanced meat redness (a* values). The protein maintained 80−90% of the steak’s flavor and color (p < 0.05). In addition, it increased the juiciness of the steak. CBH and RCH are ways to valorize wastes that can be safely incorporated into novel foods.
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Affiliation(s)
| | - Karima Bel Hadj Salah
- Biological Sciences Department, College of Science & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia
- Laboratory of Transmissible Diseases and Biologically Active Substances, Faculty of Pharmacy, University of Monastir, Monastir 5089, Tunisia
| | - Rasha M. El-Mekkawy
- Department of Botany and Microbiology, Faculty of Science, Zagazig University, Zagazig 44511, Egypt
| | - Nourhan A. Rabie
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Mada F. Ashkan
- Biological Sciences Department, College of Science & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia
| | - Soha A. Alamoudi
- Biological Sciences Department, College of Science & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia
| | - Mohammed H. Alruhaili
- Medical Microbiology and Parasitology Department, Faculty of Medicine, King AbdulAziz University, Jeddah 21589, Saudi Arabia
| | - Soad K. Al Jaouni
- Department of Hematology/Oncology, Yousef Abdulatif Jameel Scientific Chair of Prophetic Medicine Application, Faculty of Medicine, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Mohammed S. Almuhayawi
- Medical Microbiology and Parasitology Department, Faculty of Medicine, King AbdulAziz University, Jeddah 21589, Saudi Arabia
| | - Samy Selim
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Jouf University, Sakaka 72388, Saudi Arabia
- Correspondence: (S.S.); (A.M.S.)
| | - Ahmed M. Saad
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
- Correspondence: (S.S.); (A.M.S.)
| | - Mohammad Namir
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
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Kowalska H, Masiarz E, Ignaczak A, Marzec A, Hać-Szymańczuk E, Salamon A, Cegiełka A, Żbikowska A, Kowalska J, Galus S. Advances in Multigrain Snack Bar Technology and Consumer Expectations: A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2094402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Hanna Kowalska
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Ewelina Masiarz
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Anna Ignaczak
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Agata Marzec
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Elżbieta Hać-Szymańczuk
- Department of Biotechnology and Microbiology of Food, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Agnieszka Salamon
- Department of Grain Processing and Bakery, Institute of Agriculture and Food Biotechnology – State Research Institute, Warsaw, Poland
| | - Aneta Cegiełka
- Department of Food Technology and Assessment, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Anna Żbikowska
- Department of Food Technology and Assessment, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Jolanta Kowalska
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Sabina Galus
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS), Warsaw, Poland
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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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12
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Aydemir LY, Diblan S, Aktas H, Cakitli G. Changes in bioactive properties of dry bean extracts during enzymatic hydrolysis and in vitro digestion steps. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01484-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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13
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Can Karaca A, Nickerson MT. Developing Value-Added Protein Ingredients from Wastes and Byproducts of Pulses: Challenges and Opportunities. ACS OMEGA 2022; 7:18192-18196. [PMID: 35694460 PMCID: PMC9178730 DOI: 10.1021/acsomega.2c00414] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Accepted: 05/11/2022] [Indexed: 06/12/2023]
Abstract
Wastes and byproducts of pulse processing carry a potential for utilization as raw materials for extraction of protein ingredients. This work is an overview of the extraction and fractionation techniques used for obtaining protein ingredients from wastes and byproducts of pulse processing, and it presents several characteristics of proteins extracted in terms of composition, nutritional properties, and functional properties. Several extraction methods have been applied to obtain protein ingredients from pulse processing wastes and byproducts. Each extraction technique is indicated to have significant effects on protein composition and functionality which could also affect the performance of proteins in different food applications. Versatile end product applications of protein ingredients obtained from pulse processing wastes and byproducts are yet to be discovered. Research is lacking on the limitations and improvement methods for using wastes and byproducts of pulses for protein extraction. This review provides insights into the possible applications of innovative extraction technologies for obtaining protein ingredients from wastes and byproducts of pulses. Further research has to focus on various modification techniques that can be applied to improve the functional, nutritional, and sensory properties of proteins extracted from pulse processing wastes and byproducts.
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Affiliation(s)
- Asli Can Karaca
- Department
of Food Engineering, Istanbul Technical
University, 34469 Istanbul, Turkey
| | - Michael T. Nickerson
- Department
of Food and Bioproduct Sciences, University
of Saskatchewan, Saskatoon, Canada S7N 5A8
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14
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Tkaczewska J, Zając M, Jamróz E, Derbew H. Utilising waste from soybean processing as raw materials for the production of preparations with antioxidant properties, serving as natural food preservatives - A pilot study. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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15
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Bou R, Navarro-Vozmediano P, Domínguez R, López-Gómez M, Pinent M, Ribas-Agustí A, Benedito JJ, Lorenzo JM, Terra X, García-Pérez JV, Pateiro M, Herrera-Cervera JA, Jorba-Martín R. Application of emerging technologies to obtain legume protein isolates with improved techno-functional properties and health effects. Compr Rev Food Sci Food Saf 2022; 21:2200-2232. [PMID: 35340098 DOI: 10.1111/1541-4337.12936] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 12/17/2021] [Accepted: 02/12/2022] [Indexed: 02/06/2023]
Abstract
Current demand of consumers for healthy and sustainable food products has led the industry to search for different sources of plant protein isolates and concentrates. Legumes represent an excellent nonanimal protein source with high-protein content. Legume species are distributed in a wide range of ecological conditions, including regions with drought conditions, making them a sustainable crop in a context of global warming. However, their use as human food is limited by the presence of antinutritional factors, such as protease inhibitors, lectins, phytates, and alkaloids, which have adverse nutritional effects. Antitechnological factors, such as fiber, tannins, and lipids, can affect the purity and protein extraction yield. Although most are removed or reduced during alkaline solubilization and isoelectric precipitation processes, some remain in the resulting protein isolates. Selection of appropriate legume genotypes and different emerging and sustainable facilitating technologies, such as high-power ultrasound, pulsed electric fields, high hydrostatic pressure, microwave, and supercritical fluids, can be applied to increase the removal of unwanted compounds. Some technologies can be used to increase protein yield. The technologies can also modify protein structure to improve digestibility, reduce allergenicity, and tune technological properties. This review summarizes recent findings regarding the use of emerging technologies to obtain high-purity protein isolates and the effects on techno-functional properties and health.
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Affiliation(s)
- Ricard Bou
- Food Safety and Functionality Program, IRTA, Monells, Spain
| | - Paola Navarro-Vozmediano
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain
| | - Miguel López-Gómez
- Departamento de Fisiología Vegetal, Facultad de Ciencias, Universidad de Granada, Granada, Spain
| | - Montserrat Pinent
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Tarragona, Spain.,Institut d'Investigació Sanitària Pere Virgili (IISPV), Tarragona, Spain
| | | | - José J Benedito
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Ximena Terra
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Tarragona, Spain.,Institut d'Investigació Sanitària Pere Virgili (IISPV), Tarragona, Spain
| | - José V García-Pérez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain
| | - José A Herrera-Cervera
- Departamento de Fisiología Vegetal, Facultad de Ciencias, Universidad de Granada, Granada, Spain
| | - Rosa Jorba-Martín
- Institut d'Investigació Sanitària Pere Virgili (IISPV), Tarragona, Spain
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Sharma P, Gaur VK, Gupta S, Varjani S, Pandey A, Gnansounou E, You S, Ngo HH, Wong JWC. Trends in mitigation of industrial waste: Global health hazards, environmental implications and waste derived economy for environmental sustainability. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 811:152357. [PMID: 34921885 DOI: 10.1016/j.scitotenv.2021.152357] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 10/30/2021] [Accepted: 12/08/2021] [Indexed: 05/27/2023]
Abstract
Majority of industries, in order to meet the technological development and consumer demands generate waste. The untreated waste spreads out toxic and harmful substances in the environment which serves as a breeding ground for pathogenic microorganisms thus causing severe health hazards. The three industrial sectors namely food, agriculture, and oil industry are among the primary organic waste producers that affect urban health and economic growth. Conventional treatment generates a significant amount of greenhouse gases which further contributes to global warming. Thus, the use of microbes for utilization of this waste, liberating CO2 offers an indispensable tool. The simultaneous production of value-added products such as bioplastics, biofuels, and biosurfactants increases the economics of the process and contributes to environmental sustainability. This review comprehensively summarized the composition of organic waste generated from the food, agriculture, and oil industry. The linkages between global health hazards of industrial waste and environmental implications have been uncovered. Stare-of-the-art information on their subsequent utilization as a substrate to produce value-added products through bio-routes has been elaborated. The research gaps, economical perspective(s), and future research directions have been identified and discussed to strengthen environmental sustainability.
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Affiliation(s)
- Poonam Sharma
- Department of Bioengineering, Integral University, Lucknow, India
| | - Vivek Kumar Gaur
- Amity Institute of Biotechnology, Amity University Uttar Pradesh, Lucknow Campus, Lucknow, India; Centre for Energy and Environmental Sustainability, Lucknow, India
| | | | - Sunita Varjani
- Gujarat Pollution Control Board, Gandhinagar, Gujarat 382 010, India.
| | - Ashok Pandey
- Centre for Innovation and Translational Research, CSIR-Indian Institute of Toxicology Research, Lucknow 226 001, India
| | - Edgard Gnansounou
- Bioenergy and Energy Planning Research Group (BPE), Ecole Polytechnique Fédérale de Lausanne (EPFL), CH-1015 Lausanne, Switzerland
| | - Siming You
- James Watt School of Engineering, University of Glasgow, Glasgow G12 8QQ, UK
| | - Huu Hao Ngo
- Centre for Technology in Water and Wastewater, School of Civil and Environmental Engineering, University of Technology Sydney, Sydney, NSW 2007, Australia
| | - Jonathan W C Wong
- Institute of Bioresource and Agriculture, Hong Kong Baptist University, Hong Kong
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SUBIRIA-CUETO R, CORIA-OLIVEROS AJ, WALL-MEDRANO A, RODRIGO-GARCÍA J, GONZÁLEZ-AGUILAR GA, MARTINEZ-RUIZ NDR, ALVAREZ-PARRILLA E. Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.57520] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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18
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Grasso N, Lynch NL, Arendt EK, O'Mahony JA. Chickpea protein ingredients: A review of composition, functionality, and applications. Compr Rev Food Sci Food Saf 2021; 21:435-452. [PMID: 34919328 DOI: 10.1111/1541-4337.12878] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 10/05/2021] [Accepted: 10/31/2021] [Indexed: 01/30/2023]
Abstract
Chickpea (Cicer arietinum L.) is a pulse consumed all over the world, representing a good source of protein, as well as fat, fiber, and other carbohydrates. As a result of the growing global population the demand for the protein component of this pulse is increasing and various approaches have been proposed and developed to extract same. In this review the composition, functionality, and applications of chickpea protein ingredients are described. Moreover, methods to enhance protein quality have been identified, as well as applications of the coproducts resulting from protein extraction and processing. The principal dry and wet protein enrichment approaches, resulting in protein concentrates and isolates, include air classification, alkaline/acid extraction, salt extraction, isoelectric precipitation, and membrane filtration. Chickpea proteins exhibit good functional properties such as solubility, water and oil absorption capacity, emulsifying, foaming, and gelling. During protein enrichment, the functionality of protein can be enhanced in addition to primary processing (e.g., germination and dehulling, fermentation, enzymatic treatments). Different applications of chickpea protein ingredients, and their coproducts, have been identified in research, highlighting the potential of these ingredients for novel product development and improvement of the nutritional profile of existing food products. Formulations to meet consumer needs in terms of healthy and sustainable foods have been investigated in the literature and can be further explored. Future research may be useful to improve applications of the specific coproducts that result from the extraction of chickpea proteins, thereby leading to more sustainable processes.
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Affiliation(s)
- Nadia Grasso
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Nicola L Lynch
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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Partitioning of nutritional and bioactive compounds between the kernel, hull and husk of five new chickpea genotypes grown in Australia. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100065] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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20
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Mousa MMH, El-Magd MA, Ghamry HI, Alshahrani MY, El-Wakeil NHM, Hammad EM, Asker GAH. Pea peels as a value-added food ingredient for snack crackers and dry soup. Sci Rep 2021; 11:22747. [PMID: 34815462 PMCID: PMC8610970 DOI: 10.1038/s41598-021-02202-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Accepted: 11/10/2021] [Indexed: 11/08/2022] Open
Abstract
The food industry produces large quantities of waste, which is available in bulk at zero cost. This study aimed to investigate a new method to maximize the protein intake from pea peels and its further utilization as a value-added food ingredient to produce healthy snack crackers and dry soup. Dehydrated green curd of pea peel (DGCPp) with high protein content (35%) was prepared and incorporated into snack cracker and instant soup powder. Wheat flour was substituted with DGCPp to prepare crackers at three substitution levels (5, 10, and 15%) compared to the cracker control sample (100% wheat flour). Increasing the level of this substitution improved the nutritional value of crackers, with highest protein content was in DGCPp crackers (15%). Crackers also had higher contents of mineral and essential amino acids. The physicochemical and sensorial properties of soup samples were significantly influenced by the addition of DGCPp. Higher rehydration value and mineral content (Ca, Mg, Fe, and Zn) were observed in DGCPp soup samples compared to the control sample. Soup samples of all proportions were more acceptable by all the panelists compared with the control sample. With these findings, it can be concluded that DGCPp can be utilized in a variety of food products (such as crackers and soups) with higher nutritive values.
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Affiliation(s)
- Mona M H Mousa
- Food Science and Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta, Egypt
| | - Mohammed A El-Magd
- Anatomy Department, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh, Egypt.
| | - Heba I Ghamry
- Department of Home Economics, College of Home Economics, King Khalid University, P.O. Box 9004, Abha, 61413, Saudi Arabia
| | - Mohammad Y Alshahrani
- Research Center for Advanced Materials Science (RCAMS), King Khalid University, P.O. Box 9004, Abha, 61413, Saudi Arabia
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, King Khalid University, P.O. Box 61413, Abha, 9088, Saudi Arabia
| | - Nora H M El-Wakeil
- Nutrition and Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta, Egypt
| | - Eman M Hammad
- Food Science and Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta, Egypt
| | - Galila A H Asker
- Food Science and Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta, Egypt
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21
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Prandi B, Zurlini C, Maria CI, Cutroneo S, Di Massimo M, Bondi M, Brutti A, Sforza S, Tedeschi T. Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies. Front Nutr 2021; 8:695793. [PMID: 34350207 PMCID: PMC8326449 DOI: 10.3389/fnut.2021.695793] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Accepted: 06/24/2021] [Indexed: 01/11/2023] Open
Abstract
Legumes have been known for centuries for their good nutritional properties. Unfortunately, during processing, from 5 to 25% of this production is wasted, generating by-products that can still be a rich source of useful compounds, such as proteins, which can still be used in food and feed formulations. The choice of the extraction technique is important to preserve the nutritional value of proteins since drastic conditions of pH and/or temperature could damage them. In this work, two mild extraction techniques (direct assisted extraction-DAE and enzymatic assisted extraction-EAE) were applied for protein extraction from legume by-products obtained from agro-industrial processes. The quality of proteins was evaluated considering protein integrity [SDS-PAGE, degree of hydrolysis (DH), free amino acid content, racemization degree] and nutritional features [amino acid score (AAS), digestibility]. Direct assisted extraction is the technique that has best preserved protein integrity (1-5% DH and free amino acid content <1%), The digestibility of proteins extracted with EAE is higher (no protein bands detected in SDS-PAGE) than with the one of DAE extracts, making this technique particularly suitable for those food and feed formulation were a high digestibility of proteins is required.
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Affiliation(s)
- Barbara Prandi
- Food and Drug Department, University of Parma, Parma, Italy
| | - Chiara Zurlini
- Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy
| | | | - Sara Cutroneo
- Food and Drug Department, University of Parma, Parma, Italy
| | | | - Marika Bondi
- Conserve Italia Soc. Coop. Agricola, San Lazzaro di Savena, Italy
| | - Andrea Brutti
- Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy
| | - Stefano Sforza
- Food and Drug Department, University of Parma, Parma, Italy
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22
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Acquah C, Ohemeng-Boahen G, Power KA, Tosh SM. The Effect of Processing on Bioactive Compounds and Nutritional Qualities of Pulses in Meeting the Sustainable Development Goal 2. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.681662] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Abstract
Diversification of plant-based food sources is necessary to improve global food and nutritional security. Pulses have enormous nutritional and health benefits in preventing malnutrition and chronic diseases while contributing positively to reducing environmental footprint. Pulses are rich in diverse nutritional and non-nutritional constituents which can be classified as bioactive compounds due to their biological effect. These bioactive compounds include but are not limited to proteins, dietary fibres, resistant starch, polyphenols, saponins, lectins, phytic acids, and enzyme inhibitors. While these compounds are of importance in ensuring food and nutritional security, some of the bioactive constituents have ambivalent properties. These properties include having antioxidant, anti-hypertensive and prebiotic effects. Others have a deleterious effect of decreasing the digestibility and/or bioavailability of essential nutrients and are therefore termed antinutritional factors/compounds. Various processing techniques exist to reduce the content of antinutritional factors found in pulses. Traditional processing of pulses comprises soaking, dehulling, milling, germination, fermentation, and boiling, while examples of emerging processing techniques include microwaving, extrusion, and micronization. These processing techniques can be tailored to purpose and pulse type to achieve desired results. Herein, the nutritional qualities and properties of bioactive compounds found in pulses in meeting the sustainable development goals are presented. It also discusses the effect of processing techniques on the nutritional and non-nutritional constituents in pulses as well as the health and environmental benefits of pulse-diet consumption. Major challenges linked to pulses that could limit their potential of being ideal crops in meeting the sustainable development goal 2 agenda are highlighted.
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23
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Vannini M, Marchese P, Sisti L, Saccani A, Mu T, Sun H, Celli A. Integrated Efforts for the Valorization of Sweet Potato By-Products within a Circular Economy Concept: Biocomposites for Packaging Applications Close the Loop. Polymers (Basel) 2021; 13:polym13071048. [PMID: 33801582 PMCID: PMC8037434 DOI: 10.3390/polym13071048] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 03/21/2021] [Accepted: 03/23/2021] [Indexed: 11/25/2022] Open
Abstract
With the aim to fully exploit the by-products obtained after the industrial extraction of starch from sweet potatoes, a cascading approach was developed to extract high-value molecules, such as proteins and pectins, and to valorize the solid fraction, rich in starch and fibrous components. This fraction was used to prepare new biocomposites designed for food packaging applications. The sweet potato residue was added to poly(3-hydroxybutyrate-co-3-hydroxyvalerate) in various amounts up to 40 wt % by melt mixing, without any previous treatment. The composites are semicrystalline materials, characterized by thermal stability up to 260 °C. For the composites containing up to 10 wt % of residue, the tensile strength remains over 30 MPa and the strain stays over 3.2%. A homogeneous dispersion of the sweet potato waste into the bio-polymeric matrix was achieved but, despite the presence of hydrogen bond interactions between the components, a poor interfacial adhesion was detected. Considering the significant percentage of sweet potato waste used, the biocomposites obtained show a low economic and environmental impact, resulting in an interesting bio-alternative to the materials commonly used in the packaging industry. Thus, according to the principles of a circular economy, the preparation of the biocomposites closes the loop of the complete valorization of sweet potato products and by-products.
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Affiliation(s)
- Micaela Vannini
- Department of Civil, Chemical, Environmental, and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy; (P.M.); (L.S.); (A.S.); (A.C.)
- Correspondence: ; Tel.: +39-(0)-51-209-0359
| | - Paola Marchese
- Department of Civil, Chemical, Environmental, and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy; (P.M.); (L.S.); (A.S.); (A.C.)
| | - Laura Sisti
- Department of Civil, Chemical, Environmental, and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy; (P.M.); (L.S.); (A.S.); (A.C.)
| | - Andrea Saccani
- Department of Civil, Chemical, Environmental, and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy; (P.M.); (L.S.); (A.S.); (A.C.)
| | - Taihua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China; (T.M.); (H.S.)
| | - Hongnan Sun
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China; (T.M.); (H.S.)
| | - Annamaria Celli
- Department of Civil, Chemical, Environmental, and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy; (P.M.); (L.S.); (A.S.); (A.C.)
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The Potential of Selected Agri-Food Loss and Waste to Contribute to a Circular Economy: Applications in the Food, Cosmetic and Pharmaceutical Industries. Molecules 2021; 26:molecules26020515. [PMID: 33478152 PMCID: PMC7835992 DOI: 10.3390/molecules26020515] [Citation(s) in RCA: 92] [Impact Index Per Article: 30.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Revised: 01/10/2021] [Accepted: 01/13/2021] [Indexed: 12/13/2022] Open
Abstract
The food sector includes several large industries such as canned food, pasta, flour, frozen products, and beverages. Those industries transform agricultural raw materials into added-value products. The fruit and vegetable industry is the largest and fastest-growing segment of the world agricultural production market, which commercialize various products such as juices, jams, and dehydrated products, followed by the cereal industry products such as chocolate, beer, and vegetable oils are produced. Similarly, the root and tuber industry produces flours and starches essential for the daily diet due to their high carbohydrate content. However, the processing of these foods generates a large amount of waste several times improperly disposed of in landfills. Due to the increase in the world’s population, the indiscriminate use of natural resources generates waste and food supply limitations due to the scarcity of resources, increasing hunger worldwide. The circular economy offers various tools for raising awareness for the recovery of waste, one of the best alternatives to mitigate the excessive consumption of raw materials and reduce waste. The loss and waste of food as a raw material offers bioactive compounds, enzymes, and nutrients that add value to the food cosmetic and pharmaceutical industries. This paper systematically reviewed literature with different food loss and waste by-products as animal feed, cosmetic, and pharmaceutical products that strongly contribute to the paradigm shift to a circular economy. Additionally, this review compiles studies related to the integral recovery of by-products from the processing of fruits, vegetables, tubers, cereals, and legumes from the food industry, with the potential in SARS-CoV-2 disease and bacterial diseases treatment.
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Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products. Antioxidants (Basel) 2020; 9:antiox9121216. [PMID: 33276525 PMCID: PMC7761272 DOI: 10.3390/antiox9121216] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 11/27/2020] [Accepted: 11/30/2020] [Indexed: 12/16/2022] Open
Abstract
Reducing food loss and waste is among the efforts to relieve the pressure on natural resources and move towards more sustainable food systems. Alternative pathways of food waste management include valorization of by-products as a source of phenolic compounds for formulation of functional foods. Bakery products may act as an optimal carrier of phenolic compounds upon fortification. The aim of this paper is to present and discuss the effect that the inclusion of functional ingredients from agri-food waste can have on phenolic content and bioaccessibility in bakery products. To this aim, methods for the recovery of phenolic compounds from agri-food waste are presented, and fortification of bakery products by waste from fruits, vegetables, and seed crops is discussed. Bioaccessibility studies on fortified food products are considered to identify gaps and needs in developing sustainable healthy foods. Fruit and vegetable by-products are among the food wastes mostly valorized as functional ingredients in bakery product formulation. Agri-food waste inclusion level has shown to correlate positively with the increase in phenolic content and antioxidant capacity. Nevertheless, further studies are required to assess bioaccessibility and bioavailability of phenolic compounds in enriched food products to estimate the potential of agri-food waste in promoting human health and well-being.
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Proserpio C, Bresciani A, Marti A, Pagliarini E. Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks? Foods 2020; 9:E1680. [PMID: 33212867 PMCID: PMC7698416 DOI: 10.3390/foods9111680] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 11/13/2020] [Accepted: 11/14/2020] [Indexed: 01/08/2023] Open
Abstract
The impact of using legume flour and bran on both sensory and texture properties in extruded, sustainable snack formulations was investigated. Sensory attributes determining consumer preference or rejection of legume-based snacks, as well as food neophobia and food technology neophobia were also explored. Seven samples of extruded snacks (R = 100% rice flour; C = 100% chickpea flour; P = 100% green pea flour; C30 = 30% chickpea bran and 70% rice flour; C15 = 15% chickpea bran and 85% rice flour; P30 = 30% green pea bran and 70% rice flour; P15 = 15% green pea bran and 85% rice flour) were subjected to the three-point bend method using a TA.XT plus texture analyzer. Seventy-two subjects (42 women; aged = 29.6 ± 9.3 years) evaluated the samples for liking and sensory properties by means of the check-all-that-apply (CATA) method. The sample made with 100% rice flour obtained the lowest liking scores, and it was not considered acceptable by the consumers. Samples P, C, C15, and P15 were the preferred ones. Crumbliness and mild flavor attributes positively influenced hedonic scores, whereas stickiness, dryness, hardness, and to a lesser extent, visual aspect affected them negatively. Neophilic and neutral subjects preferred the snacks compared with the neophobic ones, while no differences in liking scores were found regarding food technology neophobia. Extruded snacks with legume flour and bran were moderately accepted by consumers involved in the present study, albeit to a lesser extent for neophobic subjects, and could represent an interesting sustainable source of fiber and high-value proteins, as well as a valuable alternative to gluten-free foods present on the market.
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Affiliation(s)
- Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (A.B.); (A.M.); (E.P.)
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Monari S, Ferri M, Vannini M, Sisti L, Marchese P, Ehrnell M, Xanthakis E, Celli A, Tassoni A. Cascade strategies for the full valorisation of Garganega white grape pomace towards bioactive extracts and bio-based materials. PLoS One 2020; 15:e0239629. [PMID: 32946525 PMCID: PMC7500587 DOI: 10.1371/journal.pone.0239629] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2020] [Accepted: 09/09/2020] [Indexed: 11/19/2022] Open
Abstract
Agro-waste reduction and reuse are among the current main social challenges. In this perspective, the present research was aimed at the complete valorisation of Garganega grape pomace by recovering bioactive phenol extracts and by testing the solid fibre extract residues in composite formulation for packaging applications. The pomace was derived from white wine production, therefore, respect to red pomace, it was promptly removed from must after pressing, and its exploitation can be particularly interesting and valuable as still rich in active compounds. Phenol extracts were obtained both via solvent-based and pressurised liquid extractions and their phytochemical compositions were compared in terms of total amount of phenols, flavonoids, flavanols, anthocyanins, hydroxycinnamic acids, and reducing sugars. Antioxidant activity and detailed phenol profiles were also achieved. The highest phenol yield was obtained via solvent-based extraction with 75% acetone (v/v), solid/liquid ratio 1:5, 2h incubation at 50°C (77.9 gGAeq/kgDW). The fibrous solid residue of the extraction was characterized via thermogravimetric analysis and used for composite preparation by melt mixing with the renewable and biodegradable PHBV polymer through a green approach (solvent-less process). The composites resulted thermally stable at high temperatures, showing initial degradation processes only at temperatures higher than 250°C. Differential scanning calorimetry analyses were carried out to study melting and crystallization phenomena, while mechanical properties were investigated by tensile tests. The materials finally showed properties similar to those of the matrix. The bio-composites can be considered as an alternative to plain PHBV, since they are less expensive and eco-friendlier thanks to a reduced polymeric content, and they could represent a suitable way for full agro-waste exploitation.
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Affiliation(s)
- Stefania Monari
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Bologna, Italy
| | - Maura Ferri
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Bologna, Italy
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Bologna, Italy
| | - Micaela Vannini
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Bologna, Italy
| | - Laura Sisti
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Bologna, Italy
| | - Paola Marchese
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Bologna, Italy
| | - Maria Ehrnell
- Department of Agriculture & Food, RISE – Research Institutes of Sweden, Gothenburg, Sweden
| | - Epameinondas Xanthakis
- Department of Agriculture & Food, RISE – Research Institutes of Sweden, Gothenburg, Sweden
| | - Annamaria Celli
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Bologna, Italy
| | - Annalisa Tassoni
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Bologna, Italy
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Joint Selenium-Iodine Supply and Arbuscular Mycorrhizal Fungi Inoculation Affect Yield and Quality of Chickpea Seeds and Residual Biomass. PLANTS 2020; 9:plants9070804. [PMID: 32604987 PMCID: PMC7412542 DOI: 10.3390/plants9070804] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 06/22/2020] [Accepted: 06/24/2020] [Indexed: 11/30/2022]
Abstract
The essentiality of selenium (Se) and iodine (I) for the human organism and the relationship between these two trace elements in mammal metabolism highlight the importance of the joint Se–I biofortification to vegetable crops in the frame of sustainable farming management. A research study was carried out in southern Italy to determine the effects of the combined inoculation with arbuscular mycorrhizal fungi (AMF) and biofortification with Se and I on plant growth, seed yield, quality, and antioxidant and elemental status, as well as residual biomass chemical composition of chickpea grown in two different planting times (14 January and 28 February). The AMF application improved the intensity of I and Se accumulation both in single and joint supply of these elements, resulting in higher seed yield and number as well as dry weight, and was also beneficial for increasing the content of antioxidants, protein, and macro- and microelements. Earlier planting time resulted in higher values of seed yield, as well as Se, I, N, P, Ca, protein, and antioxidant levels. Se and I showed a synergistic effect, stimulating the accumulation of each other in chickpea seeds. The AMF inoculation elicited a higher protein and cellulose synthesis, as well as glucose production in the residual biomass, compared to the single iodine application and the untreated control. From the present research, it can be inferred that the plant biostimulation through the soil inoculation with AMF and the biofortification with Se and I, applied singly or jointly, proved to be effective sustainable farming tools for improving the chickpea seed yield and/or quality, as well as the residual biomass chemical composition for energy production or beneficial metabolite extraction.
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