Edible Food Research Articles

3D Printing Approach to Valorization of Agri-Food Processing Waste Streams

With increasing evidence of their relevance to resource recovery, waste utilization, zero waste, a circular economy, and sustainability, food-processing waste streams are being viewed as an aspect of both research and commercial interest. Accordingly, different approaches have evolved for their management and utilization. With excellent levels of customization, three-dimensional (3D) printing has found numerous applications in various sectors. The focus of this review article is to explain the state of the art, innovative interventions, and promising features of 3D printing technology for the valorization of agri-food processing waste streams. Based on recent works, this article covers two aspects: the conversion of processing waste streams into edible novel foods or inedible biodegradable materials for food packing and allied applications. However, this application domain cannot be limited to only what is already established, as there are ample prospects for several other application fields intertwining 3D food printing and waste processing. In addition, this article presents the key merits of the technology and emphasizes research needs and directions for future work on this disruptive technology, specific to food-printing applications.

Evaluation of nutritional value, bioactivity and mineral content of quinoa bran in China and its potential use in the food industry

Quinoa bran is a by-product during quinoa processing, which is not well used due to its high content of antinutritional factors. The nutritional, antinutritional, antioxidative and mineral content were analyzed in quinoa bran from five producing areas (Hebei, Shanxi, Qinghai, Inner Mongolia and Gansu Province) in China. The results showed that the mean values of protein, starch, fat, fiber, reducing sugar, ash, moisture and energy in quinoa bran were 9.35%, 47.37%, 8.26%, 10.74%, 3.68%, 6.25%, 9.29% and 360.2 kcal/100 g, respectively. Although the protein content in quinoa bran is lower than that in quinoa grain, it is comparable to that in other grains (rice, corn, millet and sorghum) and brans (wheat, oat and rice), so it has the commercial potential to be processed into animal feed or other edible food. The contents of antioxidant flavonoids (460.9 mg/100g) and polyphenols (477.8 mg/100 g) in quinoa bran were higher than those in quinoa grain, suggesting that quinoa bran had better antioxidant capacity. The contents of saponins, tannins and phytic acid in quinoa bran were 18.65, 0.30 and 0.73%, respectively. The content of saponins was nearly one times higher than that in quinoa grain, the contents of tannins and phytic acid, however, were lower than those in quinoa grain. Therefore, the removal of saponins is the key to eliminate the antinutritional properties of quinoa bran. The contents of macroelements (sodium, potassium, calcium, magnesium, phosphorus) and microelements (iron, manganese, copper, zinc, cobalt, molybdenum, selenium, barium) in quinoa bran were generally higher than those in quinoa grain, which was consistent with the results of ash determination. In summary, quinoa bran was found to be a rich source of nutritional and bioactive components and minerals. If the antinutritional problem can be overcome, quinoa bran has great potential for application in the food industry.

Edible and bio-based food packaging: A review

Edible and bio-based food packaging: A review

Novel active edible food packaging films based entirely on citrus peel wastes

This is the first report on mobilizing three value-added compounds from citrus peel wastes to fabricate novel/cost-effective active edible films with multiple functionalities. Pectin extracted from grapefruit peels (GFP) with improved recovery yields (48.35%), displayed better thermal stability and superior physico-chemical properties to commercial citrus pectin ( CPec ) with regard to methoxylation degree, anhydrouronic acid and moisture contents. Active films plasticized with PEG 400 (25% w/w of polymer) were prepared by solution casting upon incorporating 0.04% (w/v) of grapefruit peel methanolic extract (GFPE) and maltodextrin-encapsulated lemon peel extract (MD-LPE) into grapefruit pectin ( GFPec ; 3% w/v) matrix. The bioactive ingredients and the optimally active ( GFPec -GFPE/MD-LPE) film-forming solutions exhibited strong radical scavenging and antimicrobial activities against foodborne pathogens. SEM micrographs of the optimal active film revealed good dispersion and compatibility of ingredients in agreement with the FTIR data that confirmed no modifications in the film's functional groups. GFPE and MD-LPE capsules synergistically enhanced the tensile strength, thermal, water vapor/UV barrier properties and soil biodegradability of the elaborated transparent flexible films compared to CPec -based films. Wrapping of artificially contaminated cherry tomatoes with optimal active films inhibited the growth of a four-strain cocktail suspension of E. coli O157:H7 by ∼1.6 log units after 6 days of chilled storage. Overall, the study highlights the benefits of citrus wastes valorization, provides evidence of potential applicability of the fabricated novel edible GFPec -based films as candidates for antimicrobial food packaging, shelf life extension of fresh-cut produce, and supports their consideration as promising eco-friendly alternatives to synthetic food packaging materials. • Three value-added compounds were mobilized from citrus peels for film fabrication. • High methoxyl grapefruit pectin showed superiority to commercial citrus pectin. • Free and encapsulated extracts had remarkable antioxidant and cytotoxic activities. • Incorporating both ingredients enhanced thermal and barrier properties of films. • The novel active film inhibited E. coli O157:H7 growth on wrapped cherry tomatoes.

Extraction and characterization of Tikhur starch (Curcuma angustifolia) and its utilisation in the development of edible films

Isolation and characterization of starch from Curcuma angustifolia rhizome (Tikhur) was carried out for the development of novel edible food packaging film.Various characteristics viz. physicochemical and functional was studied for determining its suitability for edible film development. The low percentage of ash, protein and fat revealed the purity and high quality of isolated starch. Functional characteristics indicated good paste clarity and water retaining capacity. The isolated starch contains 31.9 ± 0.45% amylose which offer better stability and film forming property. Isolated starch was used for the development of edible food packaging film by solvent casting method and its mechanical, optical, barrier, thermal, and morphological properties were examined. The developed starch film displayed good tensile strength and flexibility. The characteristic diffraction peak of the starch film showed more crystalline structure than the amorphous structure. The thermogravimetric investigation revealed the required thermal stability of extracted starch film for the packaging of food products with 40% of the mass loss occurred between 330 °C and 410 °C. The film was uniform, transparent and easy to handle. The study showed that Curcuma angustifolia rhizome starch is a sustainable starch source for application of starch in food packaging industry.

Ao resgate! Uma etnografia das práticas de redução do desperdício alimentar na Holanda

Abstract Food waste is a challenge to the sustainability of global food systems and to the environment and demonstrates a dire need for solutions in which the food produced for human consumption actually feeds people. Food rescue practices respond to this challenge through the redistribution of food waste materials, working towards a circular economic system. Through analysis of two food rescue organisations, this article maps the food waste network and the actors engaged in practices of transforming discarded food waste materials back into an edible food resource. Despite their best intentions to uphold the fundamental goal of saving food, 'food heroes' face logistical, financial, and ethical hurdles as they implement their food rescue practices. Operating within the globalised food system, which prioritises profit and productivity, is a major challenge to food rescue organisations. This article demonstrates the fragile intricacies of the food waste network and compares how food rescue operates within different levels of the food supply chain.

Edible insects: Tendency or necessity (a review)

AbstractEating insects has been a widespread habit in many cultures for many years. Edible insects represent an innovative food source with many advantages that will help the problem of protein and energy shortages created by the rapid growth of the world population. Using insects as food can increase the economy and help protect the environment and the human survival. Their nutritional value is excellent, since according to many studies insects have high protein content, high concentrations of various essential amino acids, a well‐balanced fatty acid profile, with a high content of monounsaturated, polyunsaturated fatty acids and many minerals, trace elements, and vitamins. However, there are several risks in the use of edible insects, which need to be researched more extensively. Main goals are to spread knowledge and change the process of obtaining edible insects in better and safer ways. So that the edible insect food industry can develop on a solid basis, through the expansion of the composition of the insects already used and the future legalization of new species of edible insects as well as the establishment of additional legislative frameworks for the breeding, development, processing, storage, and safety of these innovative new foods.

식용유지의 지방산화 측정법 및 산화예측 기법

Lipid oxidation is a chemical reaction among unsaturated fatty acids and oxygen molecules resulting decreases in quality of foods during processing and storage. Edible oils are frequently used for the production of fried foods and are main ingredients for many processed foods. It is essential to measure the degree of oxidation in edible oils and foods to ensure safety and acceptability of products. In this review, practical assays for determining the degree of oxidation in edible oils were summarized and new equation to predict the oxidative stability in edible oils were suggested. Especially, prediction for the oxidative stability consider both chemical and physical points. Degree of polyunsaturation in fatty acids, current degree of oxidation, and contents of antioxidants are major factors consisting chemical point while moisture content and viscosity of oils are main parameters for physical point. All together, accurate and precise prediction of edible oils could be achieved.

The Flavonoid Biosynthesis and Regulation in Brassica napus: A Review

Brassica napus is an important crop for edible oil, vegetables, biofuel, and animal food. It is also an ornamental crop for its various petal colors. Flavonoids are a group of secondary metabolites with antioxidant activities and medicinal values, and are important to plant pigmentation, disease resistance, and abiotic stress responses. The yellow seed coat, purple leaf and inflorescence, and colorful petals of B. napus have been bred for improved nutritional value, tourism and city ornamentation. The putative loci and genes regulating flavonoid biosynthesis in B. napus have been identified using germplasms with various seed, petal, leaf, and stem colors, or different flavonoid contents under stress conditions. This review introduces the advances of flavonoid profiling, biosynthesis, and regulation during development and stress responses of B. napus, and hopes to help with the breeding of B. napus with better quality, ornamental value, and stress resistances.

Ethnobotany in Annapurna Conservation Area (ACA), Nepal: A Review

Background: Nepal is considered as a biodiversity hotspot with a multi-dimensional social system accompanied by vast amounts of plants and traditional knowledge regarding ethnobotanical practices. There are number of ethnic groups in Nepal whose culture is enriched by ethnobotanical knowledge that has been passed down over generations. Also, ethnobotanical knowledge is diverse in different regions of Nepal. The ethnobotany of Nepal and related archaic knowledge are of great importance to the advancement of local, national and global human society. In this study, we analyze ethnobotany in five districts within Annnapurna Conservation Area, Nepal’s largest protected area. Methods: Information was extracted from relevant publications from the year 1995 to 2021 from electronic databases following the PRISMA framework. Those extracted data from thirty-two publications were analyzed systematically. Results: This study revealed that the temporal research trend has varied significantly and that the number of research in the accessible areas were relatively higher. Despite the high occurrence of research focusing on ethnomedicinal uses, other ethnobotanical research focusing on Non-timber forest products, wild edible foods are still lacking. Conclusions: Priority should be given to relatively unexplored research topics and lesser explored areas such as wild edible foods and non- timber forest products, and pharmacognosy in the future, so that the research gap will be addressed which ultimately brings out the real potentiality of the ethnobotanical sector of Annapurna Conservation Area. Keywords: Ethnobotany, Annapurna Conservation Area, Nepal, Review

A comprehensive review on the botany, traditional uses, phytochemistry, pharmacology and toxicity of Anagallis arvensis (L).: A wild edible medicinal food plant

Medicinal plants, since times immemorial, have been used in virtually all cultures for therapeutic purposes. Anagallis arvensis (L.) is a well-known medicinal plant traditionally utilized for a varied range of disorders including wound healing, lung problems, kidney stones, urinary tract infections, gout, and rheumatic conditions. This review is an attempt to summarize and comprehend the fragmented information until now published in the literature on the biochemical and toxicological perspective of A. arvensis. The literature was searched electronically from PubMed, EMBASE, Scopus, Science Direct, Ovid MEDLINE and Google Scholar. It was found that ethnomedical uses of A. arvensis plant and parts have been recorded throughout the world, where it has been used against a panoply of diseases. Phytochemical search has led to the identification of flavonoids, terpenoids, triterpenoid glycosides, phytosterols as main classes of secondary metabolites with a few other classes. A wide spectrum of in vivo and in vitro pharmacological activities have been reported from fresh plant material and its crude extracts and/or fractions. However there is currently a dearth of structure-activity studies of the isolated compounds and mechanistic studies from this species. The plant has also been reported for in vivo toxicity. It is clear from this review thatA. arvensis, though traditionally used by various cultures harbour a plethora of bioactive compounds exhibiting multifarious biological effects that could be exploited as biopharmaceuticals. Nonetheless, additional research work and structure-activity studies arekey prerequisite to transmute the empirical claims on the utilization of A. arvenisis in folklore medicines and a food plant into scientific shreds of evidence.

How Does Allium Leafy Parts Metabolome Differ in Context to Edible or Inedible Taxa? Case Study in Seven Allium Species as Analyzed Using MS-Based Metabolomics.

Genus Allium (F. Amaryllidaceae) includes a wide variety of edible foods widely consumed for their nutritive as well as health benefits. Seven Allium species, viz., chives, Egyptian leek, French leek, red garlic, white garlic, red onion, and white onion aerial parts were assessed for metabolome heterogeneity targeting both aroma and nutrients phytochemicals. A headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were employed. Results revealed extensive variation in volatiles and nutrients profile among the seven Allium species represented by a total of 77 nutrients and 148 volatiles. Among edible Allium species, French leek encompassed high levels of nutrients, viz., sugars, fatty acids/esters, organic acids, and amino acids, compared to Egyptian leek. Sulfur aroma compounds appeared as the most discriminatory among Allium, taxa accounting for its distinct flavor. Furthermore, chemometric analysis of both datasets showed clear discrimination of the seven Allium species according to several key novel markers. This study provides the first comparative approach between edible and inedible aerial leafy parts of Allium species providing novel insight into their use as functional foods based on such holistic profiling.

Untargeted components and in vivo metabolites analyses of Polygonatum under different processing times

Polygonatum is a medicinal and edible homologous food, for which nine steaming and nine drying (SAD-9) is the most used processing method. The processed polygonatum not only changes its components, but also causes the fluctuation of metabolites in vivo. UPLC-QTOF/MS (Ultraperformance liquid chromatography-Quadrupole time of flight mass spectrometry) was employed to analyze the changes in components and the plasma untargeted metabolomics, thus, the differences in vitro of three groups of polygonatum (Raw Polygonatum, RP; two steaming and two drying, SAD-2; nine steaming and nine drying, SAD-9) and their effects on metabolic fluctuations in vivo were revealed. Results showed that the components, such as protein, fat, polysaccharide, flavonoids, saponins and isoflavones changed after processing. Moreover, 4 types of Lysophosphatidylcholines, the major differential metabolites, were highly expressed in rats’ plasma of SAD-9 group. Furthermore, through network pharmacological analysis, it was found that liquiritigenin and 4′,5-dihydroxyflavone activated PLA2 type enzymes to promote the production of lysophosphatidylcholine, and the processing method of SAD-9 was conducive to the role of these two components. These findings indicated the dissimilarity of components and metabolic profiles of polygonatum under different processing times, and revealed the advantages of SAD-9 processing methods.

Fermented unripe tomato paste - Development of innovative salad dressings as a contribution to circular economy.

As food trends evolve towards sustainable, healthy, and mildly processed products, it is essential to consider new food sources, which contribute to positive changes in the food industry and originate interesting new products. For the tomato industry, where only completely red tomatoes are used, unripe and non-red tomatoes constitute an important by-product, with important losses in the field of a perfectly edible vegetable food source. To give value to this unripe tomato, a fermentation with a consortium of lactic acid bacteria and yeast was previously optimized, originating an acidic pulp with optimized nutritional characteristics and great potential for salad dressing development. Pulp's texture was improved with two hydrocolloid systems: 0.5 g/100 g of xanthan gum; and a mixed system of xanthan gum and kappa-carrageenan (0.1 g/100 g each). After rheology optimization, spices and condiments were added to the thickened fermented pulp, and promising tasty sauces were obtained. These sauces were presented to a consumers' panel, with good acceptance. The production of these new healthy sauces aims to mitigate unripe tomato waste, adding value to the tomato industry by using a major industrial by-product.

Edible plant extracellular vesicles: An emerging tool for bioactives delivery.

The extracellular vesicles (EVs) in edible food have a typical saucer-like structure and are nanoparticles released by numerous cells. They have different components and interact with other biological samples in diverse ways. Therefore, these nanoparticles could be used to develop bioactives delivery nanoplatforms and anti-inflammatory treatments to meet the stringent demands of current clinical challenges. This review aims to summarize current researches into EVs from edible plants, particularly those that can protect siRNAs or facilitate drug transportation. We will discuss their isolation, characterization and functions, their regulatory effects under various physiological and pathological conditions, and their immune regulation, anti-tumor, regeneration, and anti-inflammatory effects. We also review advances in their potential application as bioactives carriers, and medicinal and edible plants that change their EVs compositions during disease to achieve a therapy propose. It is expected that future research on plant-derived EVs will considerably expand their application.

Use of fulvic acid-like compounds from pulp-derived black liquor for enhancing the selenium content of peanut buds

BackgroundCleaner production involving the extraction of useful material from the black liquor by-product of straw pulp would be environmentally beneficial and would permit increased wastewater usage.ResultsThe fulvic-acid-like components of pulp black liquor (PFA) with molecular weights below 10 kDa were isolated. The chemical and physiological characteristics of PFAs were investigated. Selenite can enhance the selenium nutrition level of crops, but excessive selenite may be toxic to plant growth. In order to explore how to increase selenite tolerance and selenium accumulation in peanut, the effects of PFA on selenium-associated properties in peanut seedlings were examined by growing seedlings with sodium selenite (0, 5, 15, and 25 mg·L− 1 Na2SeO3, 15 mg·L− 1 Na2SeO3 solution containing 60 mg-C/L PFA, and 25 mg·L− 1 Na2SeO3 containing 60 mg-C/L PFA).ConclusionThe results showed that with 15 mg·L− 1 Na2SeO3, PFA significantly increased both the total and hypocotyl fresh weight of the seedlings but reduced the fresh weight of the root. PFA also effectively promoted the conversion of Se from inorganic to organic compounds in the root and hypocotyl, increased the soluble total sugar and soluble protein contents of the hypocotyl, and thus improved the edible quality and food safety of the selenium-enriched peanut buds. The results suggest that PFA can be used as an innovative bio-based substance for selenium-enriched sprout vegetable production.

Mitigating Food Waste in the Retail Supply Chain: Marketing Solutions

Food loss and waste is a global problem with an enormous magnitude. It has substantial economic, social, and environmental consequences. In this article, we focus on the problem of food waste, which is defined as loss of edible foods at the retail and consumption stages. Although not the main source of food waste in relative terms, retailers have a major role to play in food waste mitigation, by incentivizing upstream suppliers to reduce waste of resources and minimizing negative environmental impacts and by encouraging consumers to shift toward sustainable purchase and consumption behaviors. Given the close connection of marketing to retail operations and consumer behaviors, marketing scholars have the opportunity to make significant contributions in addressing the global food waste challenge. Our discussion focuses on how to mitigate food waste in retail outlets and by consumers through leveraging digital technologies and marketing knowledge. We first outline the economic, social, and environmental impacts of food waste, and then synthesize current mitigating practices by retailers. We discuss several technologies that are particularly important for mitigating food waste. Finally, we propose five areas that offer opportunities for future research and actions on food waste mitigation.

Valorisation of vegetable food waste utilising three-dimensional food printing

ABSTRACT Food waste utilisation and zero waste approach are among the many ways of building a sustainable economy. Food waste as authentic edible food being accepted by the consumers still has many barriers to overcome. One tool to help in the valorisation of food waste to value-added products is three-dimensional food printing (3DFP). These products can lead to easier and greater acceptance of food waste by consumers, having familiar nature with respect to taste, texture and appearance as other consumables. In the present study, food ink recipes were formulated from spinach stems and kale stalks, the common green leafy vegetable wastes. These spinach and kale inks were then characterised on their rheological properties of shear thinning and yield stress. The inks were subjected to IDDSI tests meant for standardisation of soft foods for dysphagia patients. This paper demonstrates ways of converting vegetable wastes into edible diets that are aesthetically pleasing through 3DFP.

Recent Progress in Functional Edible Food Packaging Based on Gelatin and Chitosan

Nowadays, edible and eco-friendly packaging applications have been studied as an alternative to conventional/synthetic packaging due to the great interest of consumers in healthy, safe, and natural food, and of researchers in meeting the needs of consumers and producers. Various biopolymers are being extensively explored as potential materials for food packaging. The edible biopolymers utilized so far for packaging applications include proteins, lipids, and polysaccharides. Occasionally, these biopolymers have incorporated different bioactive substances to enhance the composite films’ characteristics. Gelatin and chitosan are two of the most important biopolymers for the production of films. Different biopolymers or bioactive substances have been incorporated into the matrix to enhance the gelatin-based and chitosan-based films. By incorporating other biopolymers and bioactive compounds, the composite films’ overall physicochemical and mechanical characteristics are improved. Additionally, by incorporating bioactive compounds (polyphenolic compounds, natural extracts, and essential oils), the composite films present important biological properties, such as antioxidant and antimicrobial activities.

Relation between deformation and relaxation of hydrocolloids-starch based bio-inks and 3D printing accuracy

For a starch-based food (enriched by proteins and functionalized by hydrocolloids) for 3D food printing and its quality control, knowledge of the rheological behavior of the inks during and after the printing process and its influence on the printing accuracy is urgently needed. Mechanical forces, which occur during the 3D printing process, are strongly influencing the pseudoplastic networks of the food inks. To investigate the influence of the deformation and recovery behavior of these networks and its effect on printing accuracy, five different hydrocolloids (xanthan, methylcellulose, hydroxypropyl methylcellulose, alginate, and starch) were used to stabilize cereal-based food inks. The deformation and relaxation behavior of these materials was investigated using the three-intervall thixotropy test (3ITT), which allows to imitate the mechanical conditions occurring during the 3D printing process. Depending on the stabilization mechanism of each hydrocolloid, the structure recovery varies between 48.03% (HPMC) and 78.56% (starch), based on the storage modulus (G') value after the structure deformation due to extrusion. This is consistent with the results of printing trials (assessed by imaging techniques) leading to a positive linear correlation (R2 > 0.89) between the strength of the network and printing stability. The deformation of the inner structure results in a weaker object stability. For future design of edible food prints, a process control of the time between the deposition of layers has to be considered.