Food Processing By-products Research Articles

Effect of feeding intervention by plant parts from food processing by-products on obesity complications of obese rats

Effect of feeding intervention by plant parts from food processing by-products on obesity complications of obese rats

Understanding the phenomenon of food waste valorisation from the perspective of supply chain actors engaged in it

The repurposing of surplus food and food processing by-products is a key aspect of the shift towards a circular bioeconomy. In the Netherlands, food supply chain actors are already working towards making better use of agri-food surpluses to improve food security and resource efficiency. By analysing the experiences of these actors, this study aims to identify the current state of the sector and highlight barriers and enablers of successful food waste valorisation. Based on a phenomenological analysis of 16 in-depth unstructured interviews with participants from the Netherlands, we empirically demonstrate that supply chain actors involved in food waste valorisation consider local embedding, societal perception, and food safety to be important aspects of their work. They often grapple with legislative and logistical uncertainties and face various ethical dilemmas such as having to pay for products that were once considered waste. Building on these findings, we propose that experienced professionals with a penchant for sustainability can play the role of ‘transition brokers’ as the food system moves towards a circular way of operating. We also posit that private standards and voluntary agreements could be a way for the sector to better manage the various bottlenecks that are characteristic of food waste valorisation endeavours.

Incorporation of local novel feed resources in livestock feed for sustainable food security and circular economy in Africa

In livestock production, feed resources are very crucial, particularly in Africa where food security and sustainable development are major considerations. The incorporation of locally available novel feed resource alternatives can promote circular economy concepts, increase food security, and improve sustainable livestock production. This review attempts to compile the most recent information on the use of locally available novel feed sources found in Africa while assessing their potential benefits for circular economy principles and sustainable livestock production. We conducted a thorough literature search to find appropriate publications that were published between 2010 and 2022. The search was done using keywords relating to local novel feed resources, sustainable development, circular economy, livestock feed, and food security across a number of research databases, including PubMed, Scopus, and Web of Science. After the search and screening, relevant publications were chosen for inclusion based on their applicability to this review design, topicality (Africa), and regional focus. This review discovered a wide range of locally available novel feed resources, such as native plants, agricultural byproducts, food processing byproducts, and weeds, all of which have the potential to serve as alternative supplements or substitute feed sources for livestock. These resources frequently have a good nutritional composition and advantageous phytochemicals and can be obtained locally, decreasing reliance on foreign feed components. By exploiting locally accessible resources, the inclusion of these materials in livestock feed has significant potential to enhance livestock performance, lower production costs, and promote circular economy concepts in Africa. African countries' sustainable food security and circular economies stand to gain significantly from the use of locally available novel feed resources in livestock feed. However, further investigation is required to determine their nutritional worth, safety, and the best inclusion rates in livestock rations. For their implementation to be effective, it will also be essential to comprehend the socioeconomic, cultural, and environmental elements impacting their adoption. This review offers a thorough synthesis of the body of research, emphasizing the value of locally available novel feed sources in improving the production of livestock and advancing Africa's sustainable development targets.

Short term effects of digestate and composted digestate on soil health and crop yield: Implications for sustainable biowaste management in the bioenergy sector

Composting mitigates environmental risks associated with using solid digestate as fertilizer. However, evidence is lacking on benefits of using composted digestate as fertilizer in enhancing soil health and increasing agronomic yield compared to non-composted digestate (hereafter, digestate). A field study was conducted consisting of digestate, composted digestate, co-composted digestate with biogas feedstocks (corn [Zea mays L.] silage, poultry litter, corn silage + poultry litter or food processing by-product), inorganic nitrogen fertilizer, and control (no treatment applied) on soil microbial biomass, enzyme activities (EA), soil organic carbon (SOC), bioavailable P (P), total nitrogen (TN), soil health index (SHI), and sunflower (Helianthus annuus L.) yield. The Partial Least Square Path Model (PLS-PM) was used to predict: 1) nutrient cycling in response to changes in microbial growth and EA and 2) agronomic yield in response to SHI and soil nutrients dynamics. Composted digestate had equivalent soil health benefits with most of co-composted materials and digestate, albeit agronomic yield was greatest with composted digestate, which was 40 % and 100 % greater than with inorganic nitrogen fertilizer and digestate, respectively, indicating composted digestate's potential to replace the synthetic N fertilizer. Moreover, composts from a sole digestate, rather than the ones from co-composted with fresh feedsstocks, can be promising organic amendments and fertilizers for growing sunflower. The PLS-PM model identified that triggered microbial biomass growth and EA, following digestate and composted digestate applications, catalyzed organic matter decomposition, resulting in enhanced nutrients contents and soil health. However, the model revealed that improved SHI did not predict agronomic yield, as opposed to P and TN, suggesting agronomic performance may have been more sensitive to changes in specific soil nutrients status than the overall soil health condition. We conclude that the benefits of composted digestate as fertilizer hint the significance of digestate valorization via post-digestate composting and compost utilization for sustainability of the bioenergy sector.

Research Progress of α-Glucosidase Inhibitors Produced by Microorganisms and Their Applications.

Based on the easy cultivation of microorganisms and their short cycle time, research on α-glucosidase inhibitors (α-GIs) of microbial origin is receiving extensive attention. Raw materials used in food production, such as cereals, dairy products, fruits, and vegetables, contain various bioactive components, like flavonoids, polyphenols, and alkaloids. Fermentation with specific bacterial strains enhances the nutritional value of these raw materials and enables the creation of hypoglycemic products rich in diverse active ingredients. Additionally, conventional food processing often results in significant byproduct generation, causing resource wastage and environmental issues. However, using bacterial strains to ferment these byproducts into α-GIs presents an innovative solution. This review describes the microbial-derived α-GIs that have been identified. Moreover, the production of α-GIs using industrial food raw materials and processing byproducts as a medium in fermentation is summarized. It is worth analyzing the selection of strains and raw materials, the separation and identification of key compounds, and fermentation broth research methods. Notably, the innovative ideas in this field are described as well. This review will provide theoretical guidance for the development of microbial-derived hypoglycemic foods.

The Principle of Steam Explosion Technology and Its Application in Food Processing By-Products.

Steam explosion technology is an emerging pretreatment method that has shown great promise for food processing due to its ability to efficiently destroy the natural barrier structure of materials. This narrative review summarizes the principle of steam explosion technology, its similarities and differences with traditional screw extrusion technology, and the factors that affect the technology. In addition, we reviewed the applications in food processing by-products in recent years. The results of the current study indicate that moderate steam explosion treatment can improve the quality and extraction rate of the target products. Finally, we provided an outlook on the development of steam explosion technology with a reference for a wider application of this technology in the food processing field.

Thermomechanical Plasticization of Fruits and Vegetables Processing Byproducts for the Preparation of Bioplastics

AbstractByproducts of the processing of foods are usually non‐edible residues that are typically discarded, even though they contain large amounts of natural polymers with great potential in bioplastics and biocomposites preparation. Herein, a new method of production of vegetable‐waste‐derived biocomposites is developed. It consists of the thermomechanical processing of different residues in the presence of small amounts of water, representing an advancement in the state‐of‐the‐art in the complete conversion of fruit and vegetable biomass into biocomposites. In particular, carrot pomace (CP) is processed by compression molding at different temperatures, pressures, and times. Selected processing conditions are also applied to other food processing byproducts. The morphological, mechanical, barrier, optical, and antioxidant properties of the obtained biocomposites and their interaction with water in terms of moisture content, water solubility, and moisture absorption are reported here. Results indicate that biocomposites obtained by this method present similar properties compared to biocomposites prepared by acid or alkaline hydrolysis of biomass reported in the literature, but still inferior compared to bioplastics currently in the market. Improvements in the materials' interaction with water are highlighted here as the necessary next step to achieving the transition toward greener bioplastics.

A Review on The Improvement of Extruded Food Processing Equipment: Extrusion Cooking in Food Processing

The extrusion technique, which combines mixing, shaping, texturing, and heating to create a unique food product, is gaining popularity in the worldwide agro-food processing sector. Extrusion cooking is a high-temperature, short-time (HTST) method that kills bacteria and inactivates enzymes. Compared to conventional cooking, extrusion cooking is favored because of its high productivity and substantial nutrient retention. Extrusion technology has become an essential tool in the food processing industry with its various benefits over other processing methods. It is a low-cost approach that provides a platform for processing a variety of items from several food categories by altering major or minor components and processing conditions. Extrusion technique is used in the food sector to create a wide range of supplemental foods, pet foods, morning cereals, pasta, snacks, and other textured foods. It's a low-cost method of reintroducing food processing waste and by-products into the food supply. Extrusion technology's flexibility allows for the production of value-added products and nutritionally dense fortified goods using various low-cost raw ingredients. Extruded goods are microbiologically safe, have a longer shelf life, and have less moisture content. This technology's advantages include product diversity and excellent quality and new food productivity and low processing time.

Impact of solid-state fermented Brewer's spent grains incorporation in biscuits on nutritional, physical and sensorial properties

Brewer's spent grains (BSG) is the abundant food processing by-product of beer production yet its application in food is limited due to its high susceptibility to microbial putrefaction and undesirable effect on the colour, structure and texture. Solid-state fermentation of BSG with Rhizopus oligosporus (RO) may further improve the nutritional, structural and textural properties of BSG-containing foods thus this study developed fermented BSG-containing biscuits and assessed their nutritional, physical and sensorial properties. Control (no substitution), autoclaved BSG (AB)- and fermented BSG (ROB)-containing biscuits (15/30% wheat flour substitution) were prepared. 30% ROB showed the greatest improvement in nutrient composition and anti-oxidant capacity. In vitro starch digestibility was significantly lowered in 30% ROB than Control, which can be explained by the greatest α-glucosidase inhibition activity of 30% ROB. BSG-containing biscuits were darker, less hard and more fracturable than Control, with no difference between ROB and AB, and gave better Just-about-right score for hardness. However, flavour and overall liking scores were lower in 30% AB and 30% ROB than lower substitution biscuits. Collectively, fermented BSG-substituted biscuits resulted in acceptable flavour and texture, as well as greater improvements in nutrient composition, anti-oxidant capacity, α-glucosidase inhibitory activity and in vitro starch digestibility.

Current progress in valorization of food processing waste and by-products for pectin extraction

Food processing waste and by-products such as peel of citrus fruit, melon, mango, pineapple, etc. and fruit pomace can be utilized for manufacturing of several high-value products. Valorization of these waste and by-products for extraction of pectin, can help offset growing environmental concerns, facilitate value-addition of by-products and their sustainable uses. Pectin has many applications in food industries such as gelling, thickening, stabilizing, and emulsifying agent, and as a dietary fibre. This review elaborates on various conventional and advanced, sustainable pectin extraction techniques, and paints a comparative picture between them considering extraction efficiency, quality, and functionality of the pectin. Conventional acid, alkali, and chelating agents-assisted extraction have been profusely used for pectin extraction, but advanced extraction technologies e.g., enzyme, microwave, supercritical water, ultrasonication, pulse electric field and high-pressure extraction are preferred due to less energy consumption, better quality product, higher yield, and minimal or no generation of harmful effluent.

Extraction of phenolic compounds from rice husk via ethanol-water-modified supercritical carbon dioxide

Rice husk, a rice processing byproduct generated in large quantities (∼20% of the grain weight), creates a major disposal problem for the rice industry. However, rice husk contains high-value bioactive compounds that can provide potential health benefits. The objective of this study was to extract high-value phenolic compounds from rice husk using supercritical carbon dioxide (SC–CO2) technology. In this study, the effects of different extraction conditions, namely, temperature (40 and 60 °C), pressure (30 and 40 MPa), and ethanol concentration (15 and 25%, w/w) on the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (AA) were investigated. The extraction of phenolic compounds was also studied using different SC-CO2 modifiers, i.e., ethanol and ethanol-water. The highest TPC, TFC, and AA were achieved with 30 MPa, 60 °C, and 25% ethanol-water (50%, v/v) cosolvent mixture as 1.29 mg gallic acid equivalent (GAE)/g, 0.40 mg catechin equivalent (CE)/g, and 0.23 mg Trolox equivalent (TE)/g, respectively. Increasing water content up to 50% (v/v) in the cosolvent significantly improved the extraction yield. p-Coumaric, ferulic, and syringic acids were the predominant phenolic acids in the extracts obtained by cosolvent-modified SC-CO2 and methanol extractions. In addition, ethanol-water-modified SC-CO2 increased rice husk's porosity, which could be a potential pretreatment to enhance cellulose extraction. Thus, ethanol-water-modified SC-CO2 can be utilized to recover polar bioactive compounds from food processing byproducts for developing functional foods while eliminating the use of toxic organic solvents.

Enhancing Docosahexaenoic Acid Production of Isochrysis galbana from Starch-Rich Food Processing Byproducts

Leftover dough, a byproduct in steamed bread processing, is rich in starch, which is a carbohydrate source for microorganisms. Carbon and nitrogen are the two most abundant nutrients in the medium of Isochrysis galbana. In this study, the leftover dough hydrolysates were used as carbon resources for the cultivation of Isochrysis galbana for docosahexaenoic acid production under different NaNO3 concentrations. The results showed that hydrolysates and NaNO3 concentration affected cell growth and docosahexaenoic acid (DHA) accumulation significantly. The maximum biomass concentration of 4.18 g L−1 and maximum DHA yield of 341.3 mg L−1 were obtained with 50.0 mL L−1 hydrolysates. The DHA yield of Isochrysis galbana with 300.0 mg L−1 NaNO3 was 8.9-fold higher than that of the control. The results showed that the DHA production of Isochrysis galbana from starch-rich food processing byproducts was enhanced.

Winemaking by-products as a sustainable source of antioxidant and functional compounds

In the last years, the international guidelines encourage the reduction of food waste or processing by-products to promote a circular economy approach. Winemaking represents one of the sectors with the highest by-products generation, with several potential negative impact on the environment. Winemaking by-products are mainly used to produce distillates or fertilizers, but the interest in grape pomaceas a potential source of phenolic compounds has considerably increased. The aim of this study was the application ofin vitromethods for the characterization of the phenolic fraction of winemaking by-products from different red grape varieties, and, in parallel, the evaluation of their antioxidant activity. The methods were: 1) Folin-Cocalteau's assay for the quantification of total polyphenol content; 2) the vanillin assay for the assessment of total flavan-3-ols (proanthocyanidins) content; 3) the pH differential method for the quantification of total anthocyanin content; 4) DPPH assay for the measurement of total antioxidant activity; 5) High Performance Thin Layer Chromatography for separation of phenolic substances and assessment of their antioxidant activity. Although a significant differences among varieties, grape pomace, particularly when containing seeds, are generally a good source of polyphenols with a significant antioxidant activity supporting itsuse in formulating healthy products.

A Comparative Study of Pectin Green Extraction Methods from Apple Waste: Characterization and Functional Properties.

Traditional methods of pectin extraction led to drop quality, yield, functional properties, and excessive time. The objective of our research is to produce high-quality pectin from apple pomace as food processing by-product. Four nonconventional methods of extraction (microwave, ultrasound, citric acid, and organic acid mixture (citric acid, ascorbic acid, and acetic acid)) were compared to conventional extraction of pectin in terms of yields, thermal behavior, functional groups, antioxidant activity, and functional properties. Citric acid extraction method gave the highest yield (22%) compared to other methods. The extraction of pectin by organic acid mixture maximized the galacturonic acid index to 87.58%;. Also, it was changed from structural into: compacted, multilaminated, and flaky surface compared to the other samples (more porous and hollow opening structural) as well as increased stability of pectin particles in colloids as a result of increasing the charge on particles to -59.42, beside its higher thermal stability of pectin behaviors, which reflected on improving all functional properties compared to the other methods. On the other side, microwave-extracted pectin had the highest antioxidant activity (3-4 times) compared to other extraction methods. In conclusion, extraction using organic acids, microwave, and ultrasonic led to improve the pectin quality and could be used in high-temperature food products, like bakery products.

Biochemical Characteristics of Acid-Soluble Collagen from Food Processing By-Products of Needlefish Skin (Tylosurus acus melanotus)

The by-product of needlefish (Tylosurus acus melanotus) waste possesses important characteristics that could be used in food applications. Fish by-product collagen may be used in place of mammalian collagen due to ethical and religious considerations over environmental degradation. Different forms of acid-soluble collagen (ASC) were successfully extracted from needlefish skin. Based on dry weight, the collagen extracted using acetic acid (AAC), lactic acid (LAC), and citric acid (CAC) treatments was 3.13% with a significantly difference (p < 0.05), followed by 0.56% and 1.03%, respectively. Based on proximate analysis, the needlefish skin composition was found to be significantly different (p < 0.05) between compositions, with the highest moisture content at 61.65%, followed by protein (27.39%), fat (8.59%), and ash (2.16%). According to the SDS-PAGE results, all extracted collagen were identified as a type 1 collagen. Additionally, ATR-FTIR revealed that all collagens had amide A, B, amide I, II, and III peaks. AAC significantly outperforms LAC and CAC in terms of yield following physicochemical characterisation, including pH determination, colour (L* value), and hydroxyproline content. All collagens demonstrated strong heat resistance and structural stability with Tmax above 38 °C. Collagen was most soluble at pH 5 for AAC, pH 3 for LAC, and pH 7 for CAC. The effect of collagen solubility on NaCl concentration was discovered to be significantly reduced to 50 g/L for all collagen samples. All collagens can be used as alternatives to terrestrial collagen in a diverse range of applications.

A Circular Economy Model to Improve Phosphate Rock Fertiliser Using Agro-Food By-Products

Phosphorus (P) is an essential nutrient for the plant life cycle. The agricultural management of phosphorus is complicated by the inefficient use of phosphorus by plants, consequent environmental losses, and the rapid consumption of slowly renewed phosphate rock (PR). These issues represent a huge environmental burden and jeopardise food production. In this study, we proposed the combination of this fertiliser with food-processing by-products such as olive pomace, barley spent grain, and citrus pomace to increase phosphate rock solubility and the efficient use of P. Phosphate rock, by-products, and mixtures of phosphate rock and by-products were placed into litterbags and buried in sand. Periodically, one replicate per treatment was collected for the destructive measurement of total and water-soluble phosphorus. In parallel, pH, organic matter, and ash content were measured to investigate the mechanisms behind changes in P content. The mixtures’ P-release values ranged between 80% and 88%, whereas phosphate rock lost 23% of its P over 30 days. Phosphate rock showed a constant water-soluble P fraction at the four sampling times, whereas the mixtures exhibited a highly water-soluble P fraction that tended to decrease over time. Specifically, citrus pomace led to the significant and rapid release of phosphorus, barley spent grain maintained the highest water-soluble fraction over 30 days, and olive pomace was not the best-performing product but still performed better than pure phosphate rock. Moreover, the increased solubility of phosphate rock in mixtures was significantly (p < 0.001) ascribed to the reduction in pH. The results of this experiment are promising for in vivo trials and suggest the possibility of simple and easily achievable solutions for more sustainable production systems and effective P-fertilisation strategies. Proposing such easily applicable and inexpensive solutions can reduce the distance between research achievements and field applications.

Effectiveness of Food Processing By-Products as Dust Suppressants for Exposed Mine Soils: Results from Laboratory Experiments and Field Trials

In this study, the effectiveness of biodegradable food processing by-products (chicory vinasses, corn steep liquor, decantation syrup, and palatinose molasses) as dust suppressants on mine soils has been precisely quantified using controlled laboratory experiments and field trials. Laboratory experiments using a wind tunnel indicate that rainfall intensity and repetitive wetting and drying cycles affect the by-products’ effectiveness. In addition, field trials conducted using soil plots at an open-pit lignite mine (Germany) demonstrate that the tested biomaterials can effectively reduce dust emissions under field conditions, despite the fact that rainfall led to the leaching of the applied biomaterials, decreasing the additives’ concentrations on the soil surface and impairing the materials’ effectiveness to suppress wind erosion. Thus, food processing by-products may be used for short-term dust mitigation at mine sites and represent environmentally benign alternatives to dust control chemicals detrimental to the environment.

Processing of semolina, a wonder resource for resistant starch production: In vitro digestibility and biochemical evaluation

With the advent of modern technology, the utilization of residues obtained after food processing are being largely explored for commercialization. Semolina, a starch rich food ingredient is one of such byproducts of food processing that has not been yet vividly studied, although it is profusely used as an important ingredient in Indian cuisines. Rapid digestibility of most starch rich foods boosts up the blood glucose level. Thus, the present study put forward an attempt to curtail the rapid digestibility of starch rich semolina flour by increasing its resistant starch content through enzymatic process. The enzymatically modified semolina flour (MS) was compared with its native counterpart (NS) on grounds of their digestibility pattern, biochemical and functional properties. A rise in resistant starch content by 9.3 ± 1.6 %, amylose content by 10.9 ± 1.2 %, crystallinity by 10.4 % and the drop in readily digestible starch by 11.9 ± 1.4 % and oil absorption by 2.1 ± 0.3 g/g were observed in MS. These initial findings of the present study are interesting as the results showed elevated potential of the modified semolina flour to be used as functional ingredient in cuisines worldwide.

A self-healing hydrogel based on oxidized microcrystalline cellulose and carboxymethyl chitosan as wound dressing material

As the food processing by-products, hericium erinaceus residues (HER) and pineapple peel (PP) are good sources of cellulose and chitosan that can be prepared into hydrogels for structuring a drug delivery system. Hydrogel is one new type biomaterial for drug delivery with excellent absorbent ability applied in wound dressing. In this research, one composite self-healing hydrogel with pH sensitivity for drug delivery system based on the Schiff-base reaction was fabricated. Therein aldehyde group of oxidized microcrystalline cellulose (OMCC) from PP were crosslinked with amino group of carboxymethyl chitosan (CMCS) from HER via Schiff-base reaction for structuring hydrogels. The structures of the prepared hydrogels were characterized. Meanwhile, its blood clotting activity and physical properties were investigated. The hydrogels show some favorable performances with suitable gel time (54 s of minimum), distinguish swelling rate (about 31.18 g/g), good mechanical, self-healing characteristic and well coagulation effect. The cumulative release of the rutin-loaded hydrogel OMCM-54 reached about 80 % within 6 h, suggesting the well-controlled release of rutin by crosslinking degree between the modified OMCC and CMCS based on Schiff-base reaction. The novel biomaterial based on hericium erinaceus residues and pineapple peel shows its potential use as wound dressing.

High-Intensity Ultrasound-Assisted Extraction of Pectin from Mango Wastes at Different Maturity.

Valorisation of food processing by-products is a welcome and developing area. The mango processing industry produces 40% to 60% of the fruit as solid waste, in which components of industrial interest, such as pectin, are lost. This study reports on energy-efficient high-intensity ultrasound-assisted extraction (HIUAE) to extract pectin from mango peels. The analysis considered the ripening stage of the fruit (0, 2, and 4), HIUAE frequency (37 kHz and 80 kHz), and extraction time (20 min, 25 min, and 30 min). Extractions of pectin from mango peels with HIUAE have been fairly studied. However, this work differs from those studies in including mango maturity grade as a factor. Pectin extraction yields ranged from 13% to 30%, with no influence (p > 0.05) of time, and the highest yields were obtained at the lowest maturity stage (0) and lowest frequency (37 kHz). This latest condition (37 kHz) also yielded pectin with the highest gel strength, purity, and quality. This work demonstrated that the mango maturity stage influenced pectin extraction yield. Ultrasound-assisted extraction of pectin from mango peels could be an efficient approach toward waste valorisation and extraction of pectin with high yield and good quality attributes for the food industry.