Food By-products Research Articles

Upcycling of Food By-Products and Waste: Nonthermal Green Extractions and Life Cycle Assessment Approach

Food loss and waste constitute a substantial threat to global food system sustainability, representing 38% of energy consumption in the supply chain. The 2030 Agenda for Sustainable Development highlights a vision integrating social, economic, and environmental pillars. Addressing environmental impact requires recycling (destruction for new creations) and upcycling (converting waste into valuable products). This review highlights nonthermal green extractions and sustainable techniques in upcycling raw materials such as olives, red beetroot, sugar beet, and coffee, which are widely used in the food industry. Nonthermal processing efficiently extracts bioactive compounds and utilizes waste. Key approaches for its valorization include life cycle assessment, environmental footprint analysis, energy efficiency strategies, digitalization, and sustainability considerations. However, challenges remain in calculating their environmental impact. Waste and by-product valorization from raw materials address disposal issues, offering economic and environmental benefits. Nonthermal techniques show optimistic opportunities in green extraction and sustainable upcycling. The focus is on raw materials including olives, red beetroot, sugar beet, and coffee byproducts, and possible product development. There are powerful connections offering industry tools for impactful sustainability management and guiding decisions on waste-to-value or ‘upcycling’ products. The review contributes to filling the gap in usage of nonthermal processing in upcycling of waste and by-products.

A Review of New Materials and Methods Used in the Production of Protein-Based Fat Replacers for the Food Industry

In the last decade, with the rise in customer awareness about the quality of the food they consume and its health benefits, new methods for producing food fat replacers have been developed. Since then, significant progress has been made in enhancing these techniques. Methods such as emulsion template, foam template, and solvent exchange are frequently employed for creating fat replacers known as oleo- or emulsion gels, commonly used in food products. As the interest in developing fat replacers continues to grow, it has become essential to explore and pursue new materials suitable for producing protein-based fat replacers. Given the increasing food consumption, food waste is on the rise. The goal is to maximize food utilization and create high-protein, nutritionally rich foods with minimal waste. This involves using new materials, such as alternative proteins or food by-products, and finding effective methods for their utilization. This review aims to provide insights into the variety of materials and methods employed to prepare protein-based fat replacers as documented in the available literature.

Resistance artery vasodilator pathways involved in the antihypertensive effects of cocoa shell extract in rats exposed to fetal undernutrition.

Fetal undernutrition establishes the foundations for hypertension development, with oxidative stress being a key hallmark. A growing interest in nutraceuticals for treating hypertension and environmental waste concerns prompted the present study aiming to evaluate whether supplementation with a polyphenol enriched extract from cocoa shell (CSE), a by-product from the chocolate industry with antioxidant properties, reduces hypertension of developmental origin, thus improving mesenteric resistance artery (MRA) vasodilatation. Adult male and female offspring from rats exposed to 50% food restriction from mid-gestation (maternal undernutrition, MUN) and controls were used. Supplementation was given through a gelatine (vehicle, VEH) or containing CSE (250mgkg-1day-1) 5daysweek-1 for 3weeks. Systolic blood pressure (SBP) was assessed by tail-cuff plethysmography. MRA function was studied by wire myography, and superoxide anion and nitric oxide were investigated by fluorescent indicators and confocal microscopy. Compared to control-VEH, MUN-VEH males showed significantly higher SBP, reduced MRA as well as relaxation to ACh, sodium nitroprusside and the AMPK agonist 5-aminoimidazole-4-carboxamide riboside, but not to isoproterenol. In MUN males, endothelial endothelium-derived hyperpolarizing factor and nitric oxide were unaltered, but MRA released a vasoconstrictor prostanoid and produced higher levels of superoxide anion. CSE normalized blood pressure and improved all above-mentioned MRA alterations in MUN males without an effect on control counterparts, except the reduction of superoxide anion. MUN-VEH females were normotensive and only showed a tendency towards larger superoxide anion production, which was abolished by CSE. CSE supplementation reduces SBP improving endothelium-dependent and independent MRA vasodilatation, related to local superoxide anion reduction, being a potential nutraceutical ingredient to counteract hypertension, in addition to contributing to the circular economy. KEY POINTS: Fetal undernutrition induces hypertension in males associated with deficient resistance artery vasodilatation, being normalized by cocoa shell extract (CSE). Release of a cyclooxygenase-derived contractile factor is the main endothelial alteration, which is abolished by CSE. AMPK and soluble guanylyl cyclase-mediated relaxation are also reduced in smooth muscle cells from maternal undernutrition resistance arteries, being improved by CSE. Vascular oxidative damage caused by excess superoxide anion generation can account for impaired vasodilatation, which is improved by CSE. The capacity of CSE to improve relaxation is probably related to its antioxidant bioactive factors, and thus cocoa shell is a potential food by-product to treat hypertension.

By-Products Valorization: Peptide Fractions from Milk Permeate Exert Antioxidant Activity in Cellular and In Vivo Models.

The discarding of agri-food by-products is a stringent problem due to their high environmental impact. Recovery strategies can lead to a reduction of waste and result in new applications. Agri-food waste represents a source of bioactive molecules, which could promote health benefits. The primary goal of this research has been the assessment of the antioxidant activity of milk permeate, a dairy farm by-product, and the isolation and identification of peptide fractions endowed with antioxidant activity. The chromatographic extraction of the peptide fractions was carried out, and the peptides were identified by mass spectrometry. The fractions showed radical scavenging activity in vitro. Moreover, the results in the Caco-2 cell model demonstrated that the peptide fractions were able to protect from oxidative stress by stimulating the Keap1/Nrf2 antioxidant signaling pathway, increasing the transcription of antioxidant enzymes. In addition, the bioactive peptides can affect cellular metabolism, increasing mitochondrial respiration. The action of the peptide fractions was also assessed in vivo on a zebrafish model and resulted in the protection of the whole organism from the adverse effects of acute cold stress, highlighting their strong capability to protect from an oxidative insult. Altogether, the results unveil novel recovery strategies for food by-products as sources of antioxidant bioactive peptides that might be utilized for the development of functional foods.

Novel Encapsulation Approaches in the Functional Food Industry: With a Focus on Probiotic Cells and Bioactive Compounds.

Bioactive substances can enhance host health by modulating biological reactions, but their absorption and utilization by the body are crucial for positive effects. Encapsulation of probiotics is rapidly advancing in food science, with new approaches such as 3D printing, spray-drying, microfluidics, and cryomilling. Co-encapsulation with bioactives presents a cost-effective and successful approach to delivering probiotic components to specific colon areas, improving viability and bioactivity. However, the exact method by which bioactive chemicals enhance probiotic survivability remains uncertain. Co-crystallization as an emerging encapsulation method improves the physical characteristics of active components. It transforms the structure of sucrose into uneven agglomerated crystals, creating a porous network to protect active ingredients. Likewise, electrohydrodynamic techniques are used to generate fibers with diverse properties, protecting bioactive compounds from harsh circumstances at ambient temperature. Electrohydrodynamic procedures are highly adaptable, uncomplicated, and easily expandable, resulting in enhanced product quality and functionality across various food domains. Furthermore, food byproducts offer nutritional benefits and technical potential, aligning with circular economy principles to minimize environmental impact and promote economic growth. Hence, industrialized nations can capitalize on the growing demand for functional foods by incorporating these developments into their traditional cuisine and partnering with businesses to enhance manufacturing and production processes.

Optimization of torrefaction conditions on antioxidant activity of prickly pear seeds extract using response surface methodology and chemometric analysis

The prickly pear (Opuntia ficus-indica L., Cactaceae) seeds can be used as an alternative food product by the torrefaction process. Torrefaction is a pre-treatment process of biomass into solid fuel within a temperature range of 60-200°C. This study aimed to investigate the effect of torrefaction parameters on the antioxidant potential of prickly pear seeds, which is considered a food by-product, by using the Central Composite Design approach (CCD).The best torrefaction parameters found to have the optimal phytochemical contents were: 200°C and 50 min with 104.86±1.94 GAE/g extract for Total Phenolic Content (TPC), 200°C and 50 min with 81.23±0.90mg QE/g extract for Total Flavonoid Content (TFC), 200°C and 50 min with IC50=90.66±2.09 μg/ml for free radical scavenging activity (DPPH assay), 200°C and 50 min with IC50=124.9±4 μg/ml for radical cation total antioxidant capacity (ABTS assay). Our results demonstrated an increase of antioxidant activities with the increase of torrefaction parameters. Therefore, torrefaction has proven to be a value-added process to exploit prickly pear seed biomass and use it as a source of antioxidant food additives.

Campylobacter control strategies at postharvest level.

Campylobacter is highly associated with poultry and frequently causes foodborne illness worldwide. Thus, effective control measures are necessary to reduce or prevent human infections. In this review, Campylobacter control methods applicable at postharvest level for poultry meat during production, storage, and preparation are discussed. Drying and temperature are discussed as general strategies. Traditional strategies such as steaming, freezing, sanitizing, organic acid treatment, and ultraviolet light treatment are also discussed. Recent advances in nanotechnology using antibacterial nanoparticles and natural antimicrobial agents from plants and food byproducts are also discussed. Although advances have been made and there are various methods for preventing Campylobacter contamination, it is still challenging to prevent Campylobacter contamination in raw poultry meats with current methods. In addition, some studies have shown that large strain-to-strain variation in susceptibility to these methods exists. Therefore, more effective methods or approaches need to be developed to substantially reduce human infections caused by Campylobacter.

Metabolomics Analysis of Cucumis melo var. flexuosus Organs in Correlation to its Anti-inflammatory Activity Aided by Chemometrics

Snake melon (Cucumis melo var. flexuosus, CM) is a gourd with health-promoting nutritional traits and unexplored phytochemicals. This study aims to comprehensively investigate the phytoconstituents in the fruits, leaves, roots, seeds, and stems of CM, using liquid chromatography-quadrupole time-of-flight tandem mass spectrometry. Consequently, 118 metabolites were identified, encompassing phenolic compounds, flavonoids, megastigmanes, lignans, cucurbitacins, and fatty acids. Multivariate data analysis revealed differences in the metabolite composition of CM organs and correlated these variations with the potential in-vitro anti-inflammatory properties assessed against RAW 264.7 macrophages through the down-regulation of cyclo-oxygenase-Ⅱ, nuclear factor-kappa B, and tumor necrosis factor-α. The results indicated that leaf and seed extracts showed the highest anti-inflammatory activity due to their enrichment in several flavonoids, phenolic glycosides, and a megastigmane. These findings emphasize the health benefits of CM organs as potential functional foods and functional food by-products, serving as a natural source for developing new anti-inflammatory agents.

Revitalization and Awareness of Domestic and International Food Upcycling Industries†

Food upcycling refers to the process of reprocessing food by-products generated in the food production process into new products with higher added value. This study aims to achieve a sustainable food system by promoting consumer awareness of food upcycling and revitalizing the domestic food upcycling industry in alignment with UN-SDGs 17 and 2.We utilized the 5 Forces Model and SWOT Analysis to evaluate the domestic market and analyzed financial statements from CRETOP for food upcycling companies. Additionally, we conducted interviews with industry CEOs to understand trends and consumer perceptions.The market analysis indicates that while the industry faces initial profitability challenges, its growth potential is strong, driven by increasing sales and positive market conditions. The analysis highlights the need for consumer awareness and producer sustainability. Through consumer surveys and corporate interviews, we identified a rejection and prejudice towards "food upcycling" and "upcycling jam," as well as effective marketing strategies.South Korea's food upcycling industry shows promise despite its smaller scale compared to North America and Europe. Positive market conditions and consumer responses suggest significant growth potential through in-ternational benchmarking and private investments. Government support and corporate involvement are crucial for sustaining operations and achieving long-term economic, nutritional, and environmental benefits. The government can facilitate a long-term sustainable food system through policies that boost private investments and enhance funding to ensure product safety and reliability. Establishing food upcycling certification systems and legal proposals will be essential in this process.

Non-antibiotic feed additives production by Acremonium terricola solid-fermented Camellia oleifera meal

The Camellia oleifera meal (COM), a primary byproduct of oil-tea processing, often being discarded or used as a low-grade fertilizer due to its low value. The underutilization has become a significant bottleneck hindering the high-quality development of the oil-tea industry. In this study, the production of antibiotic-free feed additives through the solid-state fermentation of COM by Acremonium terricola was investigated. Our findings revealed that a saponin concentration of 5 mg/mL significantly enhanced the production of cordycepic acid (70.4 mg/g), ergosterol (3.32 mg/g), and chitin (110 mg/g) by A. terricola. This concentration also promoted chitin production and the activities of peroxidase (POD) and Na+/K+-ATPase, thereby maintaining cellular homeostasis and energy balance in A. terricola. Solid-state fermented rice bran (RB), wheat bran (WB), and desaponificated COM (containing 2.6 mg/100 g of tea saponin) were all found to be beneficial for increasing the production of cordycepic acid and ergosterol. The blend of COM, RB, and WB in the ratio of 15:65:20 was particularly advantageous for the production and accumulation of cordycepic acid and ergosterol, yielding 1.54 and 1.43 times, 1.27 and 1.37 times, and 1.98 and 5.52 times more than those produced by WB, RB, and COM alone, respectively.Meantime, the difference in contents of sugar and protein in A. terricola cultures (ATCs) using combination were not significant compared to RB and WB. These results indicated that COM can partially replace foodstuffs or food by-products to prepare antibiotic-free feed additives by A. terricola.Graphical

1H-NMR, HPSEC-RID, and HPAEC-PAD Characterization of Polysaccharides Extracted by Hydrodynamic Cavitation from Apple and Pomegranate By-Products for Their Valorization: A Focus on Pectin

Several chemical analytical methods were applied to characterize the chemical structure of polysaccharides extracted from discarded apples and pomegranate peels using hydrodynamic cavitation methods in a circular economy perspective. In particular, the purity of the polysaccharides and the degrees of acetylation and methylation were evaluated by proton Nuclear Magnetic Resonance (1H-NMR) analysis; simple sugars and galacturonic acid were analyzed simultaneously by High-Performance Anion Exchange Chromatography—Pulsed Amperometric Detector (HPAEC-PAD); the molecular weight of the extracted polysaccharides was determined by High-Performance Size Exclusion Chromatography-Refractive Index Detector (HPSEC-RID). The results showed a negligible presence of co-precipitated proteins/tannins, easily removed by dialysis, as well as other co-precipitated molecules such as monosaccharides and organic acids. Polysaccharides from apples consisted mainly of pectic material with a prevalence of homogalacturonans. Polysaccharides from pomegranate peels showed greater compositional variability with significant amounts of arabinose and galactose, a lower content of pectin, and the presence of rhamnogalacturonans I. Both polysaccharides were highly methylated and differed in the degree of acetylation, which could lead to different properties. Polysaccharides from apples presented two main molecular weights (>805 kDa and 348–805 kDa, respectively), while those from pomegranate peel showed a major fraction at 348 kDa and minor fractions < 23 kDa. In conclusion, the research tools proposed by this study have allowed defining the macrostructure of polysaccharides in a quick and efficient way to valorize these food by-products.

In Vitro Digestion and Fermentation of Cowpea Pod Extracts and Proteins Loaded in Ca(II)-Alginate Hydrogels.

Antioxidants derived from food by-products are known for their bioactive properties and impact on human health. However, the gastrointestinal behavior is often poor due to their degradation during digestion. The development of Ca(II)-alginate beads supplemented with biopolymers and enriched with cowpea (Vigna unguiculata) extract could represent a novel environmentally friendly technological solution to produce functional ingredients in the food industry. The present study evaluates the impact of in vitro digestion/fermentation by analyzing global antioxidant response (GAR), production of short-chain fatty acids (SCFAs) as a modulation of gut microbiota, and behavior of proton transverse relaxation times by low-field nuclear magnetic resonance (as an indicator of gelation state and characterization of microstructure). Results revealed that guar gum and cowpea protein preserved a high GAR of total phenolic compounds and antioxidant capacity by ABTS and FRAP methods after digestion/fermentation, promoting an adequate protection of the bioactives for their absorption. Alginate-based beads have great potential as prebiotics, with the guar gum-containing system contributing the most to SCFAs production. Finally, the overall higher mobility of protons observed in the intestinal phase agrees with structural changes that promote the release of phenolic compounds during this stage. Beads are excellent carriers of bioactive compounds (cowpea phenolic compounds and peptides) with potential capacities.

Microencapsulation of Extracts of Strawberry (Fragaria vesca) By-Products by Spray-Drying Using Individual and Binary/Ternary Blends of Biopolymers

Valorization of agricultural and food by-products (agri-food waste) and maximum utilization of this raw material constitute a highly relevant topic worldwide. Agri-food waste contains different types of phytochemical compounds such as polyphenols, that display a set of biological properties, including anti-inflammatory, chemo-preventive, and immune-stimulating effects. In this work, the microencapsulation of strawberry (Fragaria vesca) plant extract was made by spray-drying using individual biopolymers, as well as binary and ternary blends of pectin, alginate, and carrageenan. The microparticle morphologies depended on the formulation used, and they had an average size between 0.01 μm and 16.3 μm considering a volume size distribution. The encapsulation efficiency ranged between 81 and 100%. The kinetic models of Korsmeyer–Peppas (R2: 0.35–0.94) and Baker–Lonsdale (R2: 0.73–1.0) were fitted to the experimental release profiles. In general, the releases followed a “Fickian Diffusion” mechanism, with total release times varying between 100 and 350 (ternary blends) seconds. The microparticles containing only quercetin (one of the main polyphenols in the plant) showed higher antioxidant power compared to the extract and empty particles. Finally, the addition of the different types of microparticles to the gelatine (2.7 mPa.s) and to the aloe vera gel (640 mPa.s) provoked small changes in the viscosity of the final gelatine (2.3 and 3.3 mPa.s) and of the aloe vera gel (621–653 mPa.s). At a visual level, it is possible to conclude that in the gelatine matrix, there was a slight variation in color, while in the aloe vera gel, no changes were registered. In conclusion, these microparticles present promising characteristics for food, nutraceutical, and cosmetic applications.

Investigating the Use of Natural Hydrophobic Deep Eutectic Solvents for Extracting Carotenoids from Food and Food By-products

Abstract In today’s food industry, the demand for sustainable methodologies in producing health-promoting natural products is rising. Traditional extraction techniques are increasingly deemed unreliable due to environmental concerns. To address these challenges, the scientific community has developed Green Chemistry , a specialized branch that aims to minimize or eliminate hazardous processes and substances in industrial applications. One promising and eco-friendly alternative emerging from Green Chemistry is the use of NaDESs which are prepared with natural components, generally recognized as safe (GRAS), and offer an environmentally benign option for various industrial processes. They are characterized by their biodegradability, low toxicity, and ability to be tailored for specific applications, making them an ideal choice for green extraction methods. In this context, NaHDESs have shown significant potential as extracting media for bioactive compounds, particularly carotenoids, from food and food by-products. Carotenoids, known for their antioxidant properties and health benefits, are highly sought after in the food and nutraceutical industries. Traditional extraction methods often rely on organic solvents, which pose environmental and health risks. In contrast, NaHDESs offer a safer and more sustainable alternative. This study explores the definition, properties, and applications of NaHDESs, with a particular focus on their use in extracting carotenoids. By examining various food and vegetable by-products, the research aims to evaluate the solvent’s efficiency and effectiveness in this application. The findings could pave the way for eco-friendly extraction techniques in the food industry, aligning with the principles of Green Chemistry and addressing the growing demand for natural and health-promoting products. Information © The Author 2024

Citrus reticulata Olive Oil: Production and Nutraceutical Effects on the Cardiovascular System in an In Vivo Rat Model of Metabolic Disorder.

Recently, there has been significant exploration into the utilization of food by-products as natural reservoirs of bioactive substances, particularly in the creation of functional foods naturally enriched with antioxidants. Citrus peels represent a viable option for formulating enhanced olive oils that contribute to a healthier diet, due to their bioactive compound content. This study aimed to (i) ascertain the compositional characteristics of Citrus reticulata olive oil (CrOO) and (ii) assess its nutraceutical properties in rats with metabolic disorder induced by 3 weeks of feeding with a high-fat diet (HFD). The results showed a peculiar phytochemical composition, thanks to the contribution of citrus peels, which are excellent bio-products. In addition, it demonstrated HFD-induced weight gain (18 ± 2% for HFD vs. 13 ± 0.9% for CrOO) and showed protective effects on fasting blood glucose levels (90.2 ± 3.8 mg/dL for HFD vs. 72.3 ± 2.6 for CrOO). Furthermore, a reduction in cardiovascular risk (total cholesterol/HDL cholesterol = 5.0 ± 0.3 for HFD vs. 3.8 ± 0.3 for CrOO) and an improvement in myocardial tissue function were observed, as well as a significant reduction in inflammatory mediators such as iNOS, COX-2, and mPGES-1 in aortic vessel tissues, thus preserving endothelial function at the vascular level.

Unexplored Opportunities of Utilizing Food Waste in Food Product Development for Cardiovascular Health.

Global food production leads to substantial amounts of agricultural and food waste that contribute to climate change and hinder international efforts to end food insecurity and poverty. Food waste is a rich source of vitamins, minerals, fibers, phenolic compounds, lipids, and bioactive peptides. These compounds can be used to create food products that help reduce heart disease risk and promote sustainability. This review examines the potential cardiovascular benefits of nutrients found in different food waste categories (such as fruits and vegetables, cereal, dairy, meat and poultry, and seafood), focusing on animal and clinical evidence, and giving examples of functional food products in each category. Current evidence suggests that consuming fruit and vegetable pomace, cereal bran, and whey protein may lower the risk of cardiovascular disease, particularly in individuals who are at risk. This is due to improved lipid profile, reduced blood pressure and increased flow-mediated dilation, enhanced glucose and insulin regulation, decreased inflammation, as well as reduced platelet aggregation and improved endothelial function. However, the intervention studies are limited, including a low number of participants and of short duration. Food waste has great potential to be utilized as cardioprotective products. Longer-term intervention studies are necessary to substantiate the health claims of food by-products. Technological advances are needed to improve the stability and bioavailability of bioactive compounds. Implementing safety assessments and regulatory frameworks for functional food derived from food waste is crucial. This is essential for maximizing the potential of food waste, reducing carbon footprint, and improving human health.

Improving the Extraction of Polyphenols from Cocoa Bean Shells by Ultrasound and Microwaves: A Comparative Study.

The extraction of bioactive compounds from food by-products is one of the most important research areas for the nutraceutical, pharmaceutical, and food industries. This research aimed to evaluate the efficiency of Ultrasound-Assisted Extraction (UAE) and Microwave-Assisted Extraction (MAE), either alone or in combination, of phenolic compounds from cocoa bean shells (CBSs). These extraction techniques were compared with conventional methods, such as under simple magnetic stirring and the Soxhlet apparatus. After the preliminary characterization of the gross composition of CBSs, the total polyphenol content and radical scavenging of extracts obtained from both raw and defatted cocoa bean shells were investigated. Quantification of the main polyphenolic compounds was then performed by RP-HPLC-DAD, identifying flavonoids and phenolic acids, as well as clovamide. The application of MAE and UAE resulted in a similar or superior extraction of polyphenols when compared with traditional methods; the concentration of individual polyphenols was variously influenced by the extraction methods employed. Combining MAE and UAE at 90 °C yielded the highest antiradical activity of the extract. Spectrophotometric analysis confirmed the presence of high-molecular-weight melanoidins, which were present in higher concentrations in the extracts obtained using MAE and UAE, especially starting from raw material. In conclusion, these results emphasize the efficiency of MAE and UAE techniques in obtaining polyphenol-rich extracts from CBS and confirm this cocoa by-product as a valuable biomass for the recovery of antioxidant compounds, with a view to possible industrial scale-up.

Antimicrobial peptides derived from food byproducts: Sources, production, purification, applications, and challenges.

Food wastes can be a valuable reservoir of bioactive substances that can serve as natural preservatives in foods or as functional ingredients with potential health benefits. The antimicrobial properties of protein hydrolysates, especially antimicrobial peptides (AMPs) derived from food byproducts (FBs), have been extensively explored. These protein fragments are defined by their short length, low molecular weight, substantial content of hydrophobic and basic amino acids, and positive net charge. The intricate mechanisms by which these peptides exert their antimicrobial effects on microorganisms and pathogens have been elaborately described. This review also focuses on techniques for producing and purifying AMPs from diverse FBs, including seafood, livestock, poultry, plants, and dairy wastes. According to investigations, incorporating AMPs as additives and alternatives to chemical preservatives in food formulations and packaging materials has been pursued to enhance both consumer health and the shelf life of foods and their products. However, challenges associated with the utilization of AMPs derived from food waste depend on their interaction with the food matrix, acceptability, and commercial viability. Overall, AMPs can serve as alternative safe additives, thereby ensuring the safety and prolonging the storage duration of food products based on specific regulatory approvals as recommended by the respective safety authorities.

Banana Peel Extracts Enhance Climbing Ability and Extend Lifespan in Drosophila melanogaster.

Banana peels, often discarded as waste, represent one of the most abundant food by-products, highlighting the need for effective waste management and resource recycling strategies. Due to their rich nutritional content, banana peels have been investigated for various health benefits, including anti-obesity effects. In this study, we examined the potential anti-aging properties of banana peel extracts (BPEs) in Drosophila melanogaster. Our findings demonstrated that flies fed with BPEs exhibited an extended lifespan and a significant improvement in age-related decline in climbing ability. Additionally, Dilp2 mRNA expression level is markedly decreased in aged flies fed with BPEs. These results suggest that BPEs may serve as a potential anti-aging agent by enhancing locomotor function and extending lifespan, potentially through the modulation of insulin signaling in D. melanogaster.

Impacts of industrial food wastes on nutritional value of mealworm (Tenebrio molitor) and its gut microbiota community shift

The extensive investigation into the capacity of mealworms to digest diverse food by-products, as well as plastic wastes, has been a focal point in recent years. The transition from traditional diet sources like brans to food wastes has the potential to impact the physiological properties of mealworms. This study explored the utilization of various industrial food wastes such as okara, barley spent grain (BSG), sesame oil meal (SOM), and spent coffee grounds (SCG) as feed alternatives, and reports on their survival rate, biomass variations, and nutritional composition. In additional, the shift in their gut microbiota was also assessed. Among the range of industrial food wastes, mealworms exhibited the most robust growth performance when nourished with BSG. This particular group showed a survival rate of 98.33 % and a biomass increase of 23.06 %. In contrast, mealworms fed with SCG demonstrated the lowest survival rate and experienced a significant reduction in biomass. Although the groups fed with okara and SCG displayed moderate growth performance, both exhibited protein levels comparable to those observed in the oatmeal-fed group (used as the positive control). Notably, the inclusion of BSG in the mealworm diet exhibited the potential to enrich their omega-3 fatty acid content, suggesting potential benefits for applications as animal feed or even human consumption. Furthermore, an analysis of the gut microbiome was conducted to investigate the associations between specific diets and the composition of mealworm gut microbiota. In summary, food wastes such as BSG may be repurposed as feed substrates for mealworms before converting them into an alternative source of protein.