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Hasan MM, Islam MR, Haque AR, Kabir MR, Khushe KJ, Hasan SMK. Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review. BIORESOUR BIOPROCESS 2024; 11:10. [PMID: 38647952 PMCID: PMC10991904 DOI: 10.1186/s40643-023-00722-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Accepted: 12/21/2023] [Indexed: 04/25/2024] Open
Abstract
A significant portion of the human diet is comprised of fruits, which are consumed globally either raw or after being processed. A huge amount of waste and by-products such as skins, seeds, cores, rags, rinds, pomace, etc. are being generated in our homes and agro-processing industries every day. According to previous statistics, nearly half of the fruits are lost or discarded during the entire processing chain. The concern arises when those wastes and by-products damage the environment and simultaneously cause economic losses. There is a lot of potential in these by-products for reuse in a variety of applications, including the isolation of valuable bioactive ingredients and their application in developing healthy and functional foods. The development of novel techniques for the transformation of these materials into marketable commodities may offer a workable solution to this waste issue while also promoting sustainable economic growth from the bio-economic viewpoint. This approach can manage waste as well as add value to enterprises. The goal of this study is twofold based on this scenario. The first is to present a brief overview of the most significant bioactive substances found in those by-products. The second is to review the current status of their valorization including the trends and techniques, safety assessments, sensory attributes, and challenges. Moreover, specific attention is drawn to the future perspective, and some solutions are discussed in this report.
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Affiliation(s)
- Md Mehedi Hasan
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - Md Rakibul Islam
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - Ahmed Redwan Haque
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - Md Raihan Kabir
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - Khursheda Jahan Khushe
- Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - S M Kamrul Hasan
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh.
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Fuso A, Viscusi P, Righetti L, Pedrazzani C, Rosso G, Manera I, Rosso F, Caligiani A. Hazelnut (Corylus avellana L.) shells as a potential source of dietary fibre: impact of hydrothermal treatment temperature on fibre structure and degradation compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7569-7579. [PMID: 37418584 DOI: 10.1002/jsfa.12837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 06/09/2023] [Accepted: 07/07/2023] [Indexed: 07/09/2023]
Abstract
BACKGROUND Hemicellulose extraction from lignocellulosic biomasses has gained interest over the years, and hydrothermal treatment is one of the most common methods employed for this purpose. This work aimed to deeply study hazelnut (Corylus avellana L.) shells as a new source of dietary fibre, evaluating the effect of hydrothermal treatment temperatures on the type and structure of fibre extracted, but also on the formation of side-products derived from lignocellulose degradation. RESULTS Different process temperatures led to diverse polysaccharides in the hydrothermal extract. Pectin was identified for the first time in hazelnut shells when experimenting with extraction at 125 °C, whereas at 150 °C a heterogeneous mixture of pectin, xylan, and xylo-oligosaccharides was present. The highest yield in terms of total fibre was gained at 150 and 175 °C, and then decreased again at 200 °C. Finally, more than 500 compounds from different chemical classes were putatively identified and they appeared to be present in the extracted fibre with a different distribution and relative amount, depending on the heat treatment severity. A generally high content of phenols, phenyls, oligosaccharides, dehydro-sugars, and furans was observed. CONCLUSIONS Modulation of the hydrothermal treatment temperature allows fibre extracts with very different compositions, and therefore different potential end uses, to be obtained from hazelnut shells. A sequential temperature-based fractionation approach, as a function of the severity of the extraction parameters, can also be considered. Nevertheless, the study of the side-compounds formed from lignocellulosic matrix degradation, as a function of the applied temperature, needs to be fully addressed for a safe introduction of the fibre extract within the food chain. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Andrea Fuso
- Food and Drug Department, University of Parma, Parma, Italy
| | - Pio Viscusi
- Food and Drug Department, University of Parma, Parma, Italy
| | - Laura Righetti
- Food and Drug Department, University of Parma, Parma, Italy
- Wageningen Food Safety Research (WFSR), Wageningen University & Research, Wageningen, Netherlands
- Laboratory of Organic Chemistry, Wageningen University, Wageningen, Netherlands
| | | | | | | | - Franco Rosso
- Soremartec Italia Srl, Ferrero Group, Alba, Italy
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Hazelnut and its by-products: A comprehensive review of nutrition, phytochemical profile, extraction, bioactivities and applications. Food Chem 2023; 413:135576. [PMID: 36745946 DOI: 10.1016/j.foodchem.2023.135576] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 01/26/2023]
Abstract
As output of hazelnut increases worldwide, so does the amount of by-products, leading to huge waste and environmental stress. This paper focuses on the varieties of hazelnut that have been studied more in the past two decades, and summarizes the research status of hazelnut and its by-products from the aspects of nutritional value, phytochemicals, extraction methods, biological functions and applications. Hazelnut and its by-products are rich in a variety of bioactive constituents, mainly polyphenols, which have antioxidant, antibacterial and prebiotic effects. Moreover, hazelnut shells, husks, and leaves contain taxanes such as paclitaxel, which can inhibit the proliferation of cancer cells. They are potentially good natural sources of paclitaxel compared to the slower growing yew. Therefore, it is essential to further integrate the extraction techniques and health-promoting properties of these nutrients and bioactive substances to expand their application and enhance their value.
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Fuso A, Dejonghe W, Cauwenberghs L, Rosso G, Rosso F, Manera I, Caligiani A. DPPH radical scavenging activity of xylo-oligosaccharides mixtures of controlled composition: A step forward in understanding structure–activity relationship. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
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Ceylan FD, Adrar N, Bolling BW, Capanoglu E. Valorisation of hazelnut by-products: current applications and future potential. Biotechnol Genet Eng Rev 2022:1-36. [PMID: 36576098 DOI: 10.1080/02648725.2022.2160920] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Accepted: 12/16/2022] [Indexed: 12/29/2022]
Abstract
Hazelnut is one of the most widely consumed nuts around the world. Considering the nutritional value of hazelnuts, a wide range of hazelnut-based food products are available in the market such as oil, chocolate, confectionery, etc. Nevertheless, the processing of hazelnuts generates a large number of by-products and waste. The most valuable by-products of the hazelnut industry are shell, skin, and meal. These by-products are rich in bioactive compounds, protein, dietary fibre, mono- and polyunsaturated fatty acids, vitamins, minerals, phytosterols, and squalene. The current utilisation of hazelnut by-products is mostly limited to animal feed supplementation of hazelnut meal and skin and use as a low-value heat source for the shells. However, disposing of these by-products or using them as a low-value heat source or animal feed supplementation results in significant waste of a natural resource rich in nutritional components. Consequently, valorising hazelnut by-products as bioactive ingredients in diverse fields such as food, pharmaceuticals and cosmetics has stimulated interest among scientists, producers, and consumers. This review provides an overview of current scientific knowledge about the main and most valuable hazelnut by-products and their actual valorisation, with a focus on their chemical composition to inspire new applications of these valuable resources and fully exploit their potential.
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Affiliation(s)
- Fatma Duygu Ceylan
- Faculty of Chemical & Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Maslak, Turkey
| | - Nabil Adrar
- Faculty of Chemical & Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Maslak, Turkey
| | - Bradley W Bolling
- Department of Food Science, University of Wisconsin-Madison, Madison, WI, USA
| | - Esra Capanoglu
- Faculty of Chemical & Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Maslak, Turkey
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Production of xylo-oligosaccharides (XOS) of tailored degree of polymerization from acetylated xylans through modelling of enzymatic hydrolysis. Food Res Int 2022; 162:112019. [DOI: 10.1016/j.foodres.2022.112019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 09/27/2022] [Accepted: 10/01/2022] [Indexed: 11/15/2022]
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Difonzo G, Grassi S, Paciulli M. Upcycling of Agro-Food Chain By-Products to Obtain High-Value-Added Foods. Foods 2022; 11:foods11142043. [PMID: 35885286 PMCID: PMC9319310 DOI: 10.3390/foods11142043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/01/2022] [Accepted: 07/07/2022] [Indexed: 11/16/2022] Open
Affiliation(s)
- Graziana Difonzo
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70121 Bari, Italy
- Correspondence:
| | - Silvia Grassi
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Via Giovanni Celoria 2, 20133 Milan, Italy;
| | - Maria Paciulli
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy;
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Taghian Dinani S, van der Goot AJ. Challenges and solutions of extracting value-added ingredients from fruit and vegetable by-products: a review. Crit Rev Food Sci Nutr 2022; 63:7749-7771. [PMID: 35275755 DOI: 10.1080/10408398.2022.2049692] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Every year, huge amounts of fruit and vegetable by-products in the food processing factories are produced. These by-products have great potential to be used for different targets especially the extraction of value-added ingredients. The target of this study is to review the challenges of extraction of value-added ingredients from fruit and vegetable by-products on the industrial scale and to describe current trends in solving these problems. In addition, some strategies such as multi-component extraction as well as application of fermentation before or after the extraction process, and production of biofuel, organic fertilizers, animal feeds, etc. on final residues after extraction of value-added ingredients are discussed in this review paper. In fact, simultaneous extraction of different value-added ingredients from fruit and vegetable by-products can increase the extraction efficiency and reduce the cost of value-added ingredients as well as the final volume of these by-products. After extraction of value-added ingredients, the residues can be used to produce biofuels, or they can be used to produce organic fertilizers, animal feeds, etc. Therefore, the application of several appropriate strategies to treat the fruit and vegetable by-products can increase their application, protect the environment, and improve the food economy.
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Affiliation(s)
| | - Atze Jan van der Goot
- Food Process Engineering, Wageningen University & Research, Wageningen, the Netherlands
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Circular Hazelnut Protection by Lignocellulosic Waste Valorization for Nanopesticides Development. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12052604] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Hazelnut represents a relevant agro-food supply chain in many countries worldwide. Several biological adversities threaten hazelnut cultivation, but among them bacterial blight is one of the most feared and pernicious since its control can be achieved only by prevention through the observation of good agricultural practices and the use of cupric salts. The aim of this work was to evaluate the lignocellulosic biomasses obtained from hazelnut pruning and shelling residues as a renewable source of cellulose nanocrystals and lignin nanoparticles and to investigate their antimicrobial properties against hazelnut bacterial blight. Cellulose nanocrystals were obtained through an acid hydrolysis after a chemical bleaching, while lignin nanoparticles were synthesized by a solvent–antisolvent method after an enzymatic digestion. Both collected nanomaterials were chemically and morphologically characterized before being tested for their in vitro and in vivo antibacterial activity and biocompatibility on hazelnut plants. Results indicated the selected biomasses as a promising starting material for lignocellulosic nanocarriers synthesis, confirming at the same time the potential of cellulose nanocrystals and lignin nanoparticles as innovative tools to control hazelnut bacterial blight infections without showing any detrimental effects on the biological development of treated hazelnut plants.
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Saini R, Patel AK, Saini JK, Chen CW, Varjani S, Singhania RR, Di Dong C. Recent advancements in prebiotic oligomers synthesis via enzymatic hydrolysis of lignocellulosic biomass. Bioengineered 2022; 13:2139-2172. [PMID: 35034543 PMCID: PMC8973729 DOI: 10.1080/21655979.2021.2023801] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
Abstract
Interest in functional food, such as non-digestible prebiotic oligosaccharides is increasing day by day and their production is shifting toward sustainable manufacturing. Due to the presence of high carbohydrate content, lignocellulosic biomass (LCB) is the most-potential, cost-effective and sustainable substrate for production of many useful products, including lignocellulose-derived prebiotic oligosaccharides (LDOs). These have the same worthwhile properties as other common oligosaccharides, such as short chain carbohydrates digestible to the gut flora but not to humans mainly due to their resistance to the low pH and high temperature and their demand is constantly increasing mainly due to increased awareness about their potential health benefits. Despite several advantages over the thermo-chemical route of synthesis, comprehensive and updated information on the conversion of lignocellulosic biomass to prebiotic oligomers via controlled enzymatic saccharification is not available in the literature. Thus, the main objective of this review is to highlight recent advancements in enzymatic synthesis of LDOs, current challenges, and future prospects of sustainably producing prebiotic oligomers via enzymatic hydrolysis of LCB substrates. Enzyme reaction engineering practices, custom-made enzyme preparations, controlled enzymatic hydrolysis, and protein engineering approaches have been discussed with regard to their applications in sustainable synthesis of lignocellulose-derived oligosaccharide prebiotics. An overview of scale-up aspects and market potential of LDOs has also been provided.
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Affiliation(s)
- Reetu Saini
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
| | - Anil Kumar Patel
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
| | | | - Chiu-Wen Chen
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
| | | | - Reeta Rani Singhania
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
| | - Cheng Di Dong
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
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