Food By-products Research Articles

Assessment of Prickly Pear Fruit Peel Mucilage in Form of Gel as a Green Coagulant for the Tertiary Treatment of Domestic Wastewater.

The application of natural coagulants derived from food byproducts in domestic wastewater tertiary treatment, which contains a number of impurities as suspended colloidal particles, has a potential use as essential substitutes for traditional inorganic coagulants. These biomaterials are a sustainable and environmentally friendly alternative that can be used to improve water quality and human health. In this study, prickly pear (PP) fruit peel mucilage gel was evaluated as a novel coagulant for the tertiary stage of domestic wastewater treatment. Jar tests were performed on residual raw water at the inlet (influent) and outlet (effluent) of the tertiary wastewater treatment (constructed wetland) with a coagulant dose of 12 mg L-1 at a pH of 13. The efficiency of green (i.e., mucilage) and inorganic chemical (i.e., FeCl3) coagulants was compared on the basis of turbidity and color removal. The flocs produced by the coagulants were characterized structurally by FTIR spectroscopy and Zeta potential analysis and morphologically by scanning electron microscopy (SEM). The results showed that the turbidity and the color removal efficiency of the mucilage compared to the FeCl3 at the outlet of the treatment (effluent) were practically the same, reaching 94% turbidity and 85-87% color removal efficiency with both coagulants. The structure and morphology of the flocs generated by the coagulants showed a higher content of organic matter trapped in the flocs. The floc formation observed mechanisms were adsorption/bridging for mucilage and charge neutralization for FeCl3. The results of this study demonstrated that the PP mucilage green coagulant can be used to enhance the quality of treatment of domestic wastewater in an eco-friendly and biodegradable manner.

Non-Digestible Carbohydrates: Green Extraction from Food By-Products and Assessment of Their Effect on Microbiota Modulation.

The nature and composition of the waste produced by food industrial processing make its abundance and accumulation an environmental problem. Since these by-products may present a high potential for revalorization and may be used to obtain added-value compounds, the main goals of the technological advancements have been targeted at reducing the environmental impact and benefiting from the retrieval of active compounds with technological and health properties. Among the added-value substances, nondigestible carbohydrates have demonstrated promise. In addition to their well-known technological properties, they have been discovered to modify the gut microbiota and enhance immune function, including the stimulation of immune cells and the control of inflammatory reactions. Furthermore, the combination of these compounds with other substances such us phenols could improve their biological effect on different noncommunicable diseases through microbiota modulation. In order to gain insight into the implementation of this combined strategy, a broader focus concerning different aspects is needed. This review is focused on the optimized green and advanced extraction system applied to obtain added-value nondigestible carbohydrates, the combined administration with phenols and their beneficial effects on microbiota modulation intended for health and/or illness prevention, with particular emphasis on noncommunicable diseases. The isolation of nondigestible carbohydrates from by-products as well as in combination with other bioactive substances could provide an affordable and sustainable source of immunomodulatory chemicals.

Film Properties of Pectin Obtained from Various Fruits’ (Lemon, Pomelo, Pitaya) Peels

Food by-products, as sources of high-value compounds, have shown great promise for formulating novel food packaging and edible films for food preservation. This work focused on extracting pectin from lemon, pomelo, and pitaya peels using an ethanol precipitation method. The degree of esterification and the monosaccharide composition of the extracted pectin were determined, and the antioxidant activity of the pectin was assessed. Subsequently, pectin-based films were prepared using the casting method, employing pectin from various sources. These films’ physical and mechanical properties (tensile strength and elongation at break) were assessed, and their microstructure and intermolecular interactions were examined using scanning electron microscopy and Fourier transform infrared spectroscopy analysis. The results of this study demonstrate variations in the degree of esterification among the three pectin samples, with pomelo peel and lemon peel pectins exhibiting higher degrees of methylation compared to pectin from pitaya peel, which had a lower degree of methylation. However, no significant differences were observed regarding the films’ moisture content and water vapor permeability. Notably, the films made from pitaya peel pectin exhibited superior tensile strength and elongation at break to those derived from pomelo peel and lemon peel pectins. The pectin recovered from these fruit peels had great film properties and thus could be utilized for food packaging and edible films.

Effect of Fortification of Tahini with Natural Plant Origin Raw Materials on Its Bioactivity

Food fortification is a strategic approach to enhance the nutritional quality of food by incorporating bioactive compounds derived from food by-products. The objective of this study was to assess the impact on bioactivity of tahini enriched with a 4% (w/w) lyophilized microwave-ultrasound assisted extract of red grape pomace from the Limnio variety and a 6% (w/w) freeze-dried aquafaba obtained from Lemnian chickpeas of the Panagia variety. The evaluation was conducted through in vitro experiments. The samples under study were extracted by the Bligh and Dyer method and analyzed for their polyphenolic content, as well as for their content in total flavonoids. Assessment of the antioxidant capacity of the extracts was determined in vitro by the ABTS, DPPH, CUPRAC, FRAP and human blood plasma oxidation inhibition (hBPOxi) assays, while the antiplatelet activity of the extracts was determined by the Platelet Activating Factor inhibition assay (PAFi). The bioactivity of fortified tahini (LAC) was increased compared to plain tahini (Control sample). Total phenolics and total flavonoids were increased by 76% and 78%, respectively (10.7 ± 0.2 vs. 6.02 ± 0.3 and 8.5 ± 0.14 vs. 4.76 ± 0.1 μmol Trolox/g, respectively). Antioxidant activities based on ABTS, DPPH, CUPRAC, FRAP and hBPOxi were increased by 101%, 65%, 77%, 73% and 110%, respectively (52.8 ± 0.7 vs. 26.3 ± 0.4; 20.1 ± 1.6 vs. 12.2 ± 0.2; 81.9 ± 0.4 vs. 46.1 ± 2.1; 46.4 ± 4.0 vs. 26.8 ± 0.8; and 12.2 ± 0.9 vs. 5.8 ± 0.2 μmol Trolox/g, respectively), and antiplatelet activity based on PAFi was also increased by 41% (0.19 ± 0.01 vs. 0.32 ± 0.02 mg, respectively). Red grape pomace extract and aquafaba boosted tahini’s in vitro antioxidant and antiplatelet capabilities. The results indicate that the valorization of grape and chickpea processing residuals may reduce waste and improve the nutritional value of tahini. Due to its antioxidant and antiplatelet activities, fortified tahini may contribute to the prevention of chronic diseases where oxidation and thrombosis play critical roles. This study exemplifies sustainable resource use and waste reduction, as well as the importance of circular economy strategies in enhancing diets and human welfare.

Growth Performance, Welfare and Behavior Indicators in Post-Weaning Piglets Fed Diets Supplemented with Different Levels of Bakery Meal Derived from Food By-Products

This study aimed to evaluate the effect of different levels (15% and 20% w.w−1) of bakery meal (BM) inclusion on growth performance, welfare and behavior indicators in post-weaning piglets. Sixty post-weaning castrated male piglets were selected and divided in 3 feeding treatments: standard post-weaning diet with no BM added (CON), standard post-weaning diet with 15% w.w−1 BM added (BM 15) and standard post-weaning diet with 20% w.w−1 BM added (BM 20). Body weight (BW), average daily gain (ADG), feed intake (FI) and feed conversion ratio (FCR) were recorded individually on a weekly basis. Additionally, welfare, quality behavior indicators, wounds and tail-biting incidence were assessed. The supplementation with BM in piglets’ diet had a significant impact on ADG and FCR during certain periods of the trial. BM 15 piglets showed higher ADG and lower FCR in the last week of the experiment compared to CON piglets (1278.57 ± 7.14 g vs. 905.00 ± 47.86 g and 1.69 ± 0.04 g vs. 2.35 ± 0.08 g, respectively). Overall, BM inclusion had no significant effect on performance, quality behavior characteristics and welfare (p > 0.05). The inclusion of BM at either 15% or 20% w.w−1 illustrated no detrimental effects on the overall growth parameters, welfare and behavior indicators for post-weaned piglets.

Development of biodegradable active films based on longan seed starch incorporated with banana flower bract anthocyanin extracts and applications in food freshness indication

The recovery of food by-products is of great significance. Food by-products contain diverse materials showing promise for the development of food packaging or edible coatings. In the present study, the effects of banana flower bract anthocyanin extracts (BFBAEs) on properties of longan seed starch (LSS) films were investigated for the first time. The prepared BFBAEs presented great compatibility with LSS matrix without changing the film chemical structures. The LSS films containing BFBAEs presented improved UV light barrier capacities, increased water vapor permeability, and lowered thermal stability compared to the pure LSS films. Additionally, the introduction of BFBAEs significantly reduced tensile strength and increased elongation at break of LSS films. There is growing demands for the fabrication of intelligent films for the visible monitoring of food freshness. BFBAEs imparted great antioxidant activities and pH-sensitive and ammonia-sensitive discoloration capacities on LSS films. LSS/BFBAEs III films were employed to detect food (beef and shrimp) freshness, and distinguishable color variations could be observed as the food freshness reduced. The LSS-based films were almost completely degraded after 30 days. Two types of by-products were combined to develop novel biodegradable active films, which showed promise for the discernible detection of the freshness of perishable foods.

Development and Stabilization of Value-Added Functional Drink Using Melon By-Product Agricultural Waste

Melon (Cucumis melo L.) is a widely grown horticulture crop in many parts of the world widely known for its nutritive properties. Processing of melon leads to the production of a wide range of natural end-user products and produces a significant quantity of underutilized by-products about 35%, which are made up of 3–7% of seeds and 25–44% of peels. The objective of the present research is the development of a value-added drink to effectively utilize melon by-products which are considered an excellent source of antioxidants and bioactive compounds using varying concentrations of peel and seed powder (5 and 10%) and their extracts (1 and 3%) alongside control treatment for comparison purpose. The prepared value-added drinks were stored for 3 months at 4 ± 1 °C and analyzed at 15-day intervals for physicochemical characteristics, bioactive components, antioxidant indices, and sensorial evaluation. A significant ( p < 0.05 ) decrease in pH and an increase in acidity were noticed while total soluble sugars decreased slightly in all treatments throughout storage. In comparison to other drinks, value-added drink ( T 6 ) prepared by incorporating 3% melon peel extract preserved total phenolic contents ( 1.80 ± 0.07 mg GAE/g), total flavonoid contents ( 0.53 ± 0.003 mg QE/g), DPPH ( 53.23 ± 0.07 % ), and FRAP ( 3.85 ± 0.08 μM FeSO4/g) at the end of storage and was effective in maintaining quality attribute, better retention of bioactive compounds, and longer shelf life due to higher antioxidant potential. In terms of sensorial scores, T 4 (10% melon seed powder) was more acceptable and was effective in maintaining physicochemical attributes throughout storage. The conversion of such waste in developing innovative functional foods could maximize profit, reduce environmental issues, and improve the sustainability of food by incorporating food waste into the food chain. Such research investigation is aimed at allaying growing concerns about food waste by reusing rejected food by-products.

Identification and mechanistic study of four novel ACE inhibitory peptides from maize germ protein hydrolysates

Nowadays, much exertion has been given to identifying angiotensin-I converting enzyme inhibitory peptides (ACEIPs) from food by-products, while little attention has been paid to exploiting the potential use of maize germ proteins. Here, we identified four novel ACEIPs -PW, VTLL, LPGP, and SPGTAF, from maize germ protein hydrolysates. Inhibition assay demonstrated that these four peptides suppressed ACE activity with high potencies. Kinetics studies showed that PW inhibited ACE in a non-competitive manner with a Km of 1.15 mmol/L, whereas VTLL, LPGP, and SPGTAF were ACE substrate-competitive inhibitors with a constant Vmax of 0.005 △345 nm/min. Furthermore, molecular docking proved that PW mainly interacted with the key residues in the hydrophobic pocket of ACE through hydrogen bonding. Meanwhile, VTLL, LPGP, and SPGTAF docked at the catalytic domain of ACE and stabilized by hydrogen bonding with residues that coordinated Zn (II) or substrates. Our study suggests that the by-add product of maize could function as an alternative source for generating ACEIPs.

Sonication of sesame meal protein isolates modified its microstructural and functional properties

In this study, changes in the structure and functional properties were investigated by dispersing sonicated sesame meal protein isolates (SMPI) at various pHs (pH 4, 6, and 8). SMPI, obtained through hot-water extraction from sesame meal, a food by-product, were sonicated at powers of 100, 150, and 200 W for 30 min. As a result, sonication significantly reduced the particle size of SMPI without affecting their SDS-PACE protein bands. Increasing the sonication power led to noticeable modifications in the secondary and tertiary structures of SMPI, as evidenced by a decrease in the FT-IR transmission intensity and the fluorescence intensity. Furthermore, the sonication process significantly improved the solubility and emulsifying properties of SMPI at pH values above the isoelectric point, while also increasing water and oil absorptions by 1.71- and 1.2-fold, respectively. Therefore, the sonicated SMPI (SSMPI) can be a promising candidate for reusability as a natural plant protein-based food materials, offering improved solubility and emulsifying properties.

Application of lime peel oil composite nanoemulsion to prevent toxigenic fungi in nuts

Food byproduct oils may have antimicrobial impacts when used in coating and preservation. Nuts are known to suffer from toxigenic fungi and their related mycotoxins. The present study utilized lime oil emulsion to minimize fungal infection and reduce aflatoxin B1 (AFB1). Besides, it evaluated lime oil's impact on nuts' protection against oxidation and deterioration during storage. Lime oil was extracted using hydrodistillation, and gas chromatography (GC-MS) evaluated volatile constituents. Oil was loaded into a composite emulsion of whey protein, Arabic gum, gelatin, and carboxymethyl cellulose. The antimicrobial and antifungal properties of the nut-coating emulsion were evaluated. A simulated Aspergillus flavus infection experiment evaluated composite resistance for fungal infection and AFB1 production. Oxidation and acidity changes in nuts oil composition were evaluated by proximate analysis, fatty acid composition, and induction period. The oil majority was recorded for terpenes and monoterpenes, including limonene (44.69 ± 2.11%). The emulsion was characterized by zeta potential (−21.16 ± 1.28 mV), stability (99.61 ± 0.02%), and polydispersity index (0.41 ± 0.05). Antimicrobial properties recorded a high antibacterial inhibition zone (up to 28.37 ± 0.11 mm) and anti-mycotoxigenic fungi (up to 37.61 ± 0.24 mm). For the simulated experiment, fungal growth reduction ranged between 78.02% for filmed-peanut and 84.5% for filmed-almond, while AFB1 was not detected in filmed hazelnut and almond. During the one-year storage of samples, there was a slight change in nut oil composition and oxidation progress in filmed nuts, while there was a significant change in non-filmed nuts. The result recommended lime-composite as an edible nut coating that prevents aflatoxigenic contamination, oxidation changes, and improved shelf life.

Enhanced-release of phenolic-enriched grape seed antioxidants through innovative cholesterol doped phytosomes

Grape seed (GS) is a predominant food by-product in the wine industry and a valuable source of antioxidants due to its high content of polyphenols and fiber. This study aimed to develop an antioxidant-rich GS fraction and formulate appropriate delivery systems for oral administration. A hydroethanolic extract of GS was enriched in phenolic compounds using adsorbent resin column chromatography, resulting in a 4-fold increase in phenolic content compared to the crude extract. The phenolic-enriched fraction was loaded into cholesterol-incorporated phytosomes to improve stability, gut absorption, and oral bioavailability. Different polysaccharide-based polymers were tested as natural-based coatings to improve stability and protection against gastrointestinal degradation while providing a modified-release profile. The phytosomes were evaluated for product yield, particle size, surface charge, surface morphology, and release profile under simulated gastrointestinal conditions. Cholesterol-incorporated phytosomes exhibited an anionic surface charge and a mean hydrodynamic particle size of 168 nm. Both molecular docking and FTIR analyses confirmed the interaction between the lipid bilayer and phenolic compounds. Mathematical fitting models confirmed the modified release profile of the polysaccharide-coated phytosomes. Our enriched phytosomes have potential as smart nutraceuticals for dietary supplements.

An efficient approach for extraction of polysaccharide from abalone (Haliotis Discus Hannai Ino) viscera by natural deep eutectic solvent

In this study, a natural deep eutectic solvent (NADES) was proposed for the ultrasonic-assisted extraction of polysaccharides from abalone (Haliotis Discus Hannai Ino) viscera. Eleven NADESs were employed for abalone viscera polysaccharide (AVP) extraction. NADES, composed of choline chloride and ethylene glycol in a molar ratio 1: 3 had the highest extraction efficiency. The optimal extraction conditions were obtained using a four-factor, three-level Box-Behnken design and specific response surface methodology. The maximum predicted polysaccharide yield was 17.32 %. Fick's second law was fitted to the extraction process of AVP by ultrasonic-assisted NADES based on a high linear correlation (R2 ≥ 0.9). The extraction rate constants (k), diffusion coefficients (Du) and half-lives (t1/2) were calculated. Compared to the polysaccharides prepared by the conventional method, the polysaccharides extracted by NADES had a higher sugar content, lower molecular weight, more glucuronic acid, and stronger antioxidant capacity. Overall, the NADES extraction method established in this research can become a strategy for the preparation of high-purity and highly bioactive abalone viscera polysaccharides, which has implications for the exploitation and application of marine food byproduct resources.

Application of an integrative system (2D PLE×HPLC-PDA) for bioactive compound extraction and online quantification: Advantages, validation, and considerations

Analyzing compounds such as polyphenols in solid samples frequently uses a solid-liquid extraction step. The solid-liquid extraction and analysis integration in a single equipment is not commercially available since several challenges are inherent to this hybridization. In the context of developing more sustainable analytical procedures, innovative techniques are demanded. Given that, this work proposes a new integrative system (2D PLE × HPLC-PDA) and presents its validation for bioactive compound extraction and online quantification, discussing the main advantages and cares that need to be taken. Two food byproducts – passion fruit bagasse and coffee husks – were chosen as solid model samples. The system was configured to perform pressurized liquid extraction (PLE) with periodical automated extract injection in the HPLC, consequently obtaining the online quantification of target compounds from the solid samples. In parallel with the online injections, extract fractions were collected and submitted to offline analysis in which the extraction yield of piceatannol and chlorogenic acid and caffeine were evaluated, respectively, for passion fruit bagasse and coffee husks. The extraction yields obtained by online and offline injections were compared and were significantly equal (p > 0.05). Thus, the 2D PLE × HPLC-PDA system represents a feasible tool to integrate solid sample preparation and chemical analysis of biocompounds in a single and online step.

Microencapsulated saffron floral waste extracts as functional ingredients for antioxidant fortification of yogurt: Stability during the storage

Dairy industries are constantly seeking to develop innovative ingredients through the use of food by-products, since consumers’ demand for healthier foodstuffs has increased over the last years. Therefore, the development of innovative dairy products enriched with saffron floral extracts could represent a novel environmentally-friendly technological solution. The present study aimed to determine the effect of adding alginate-based microencapsulated saffron floral by-products extracts (0.5 g/100 g, 1 g/100 g), or/and saffron stigmas extracts (0.05 g/100 g, 0.1 g/100 g) to homemade yogurts. For this purpose, physical-chemical properties, antioxidant capacity, total phenolic content (TPC), microbiological analysis, color and organic acids and soluble sugars profile were determined at 0, 7, 14 and 21 days of refrigerated storage. The results showed that these novel yogurt formulations allowed proper fermentation, being the microbiological profile and physicochemical parameters not affected by saffron extracts, compared to the control. The incorporation of microencapsulated saffron floral extracts improved the functional properties in terms of TPC and antioxidant properties which remained stable over 21 days of storage. Enriched yogurts also showed a good profile of organic acids and soluble sugars, mainly lactic acid and lactose. In conclusion, saffron floral by-products-alginate beads could be potential sustainable candidates to use as functional ingredients improving the nutritional and functional value of yogurts.

Determination of Coenzyme Q10 Content in Food By-Products and Waste by High-Performance Liquid Chromatography Coupled with Diode Array Detection.

Coenzyme Q10 (CoQ10) is a vitamin-like compound found naturally in plant- and animal-derived materials. This study aimed to determine the level of CoQ10 in some food by-products (oil press cakes) and waste (fish meat and chicken hearts) to recover this compound for further use as a dietary supplement. The analytical method involved ultrasonic extraction using 2-propanol, followed by high-performance liquid chromatography with diode array detection (HPLC-DAD). The HPLC-DAD method was validated in terms of linearity and measuring range, limits of detection (LOD) and quantification (LOQ), trueness, and precision. As a result, the calibration curve of CoQ10 was linear over the concentration range of 1-200 µg/mL, with an LOD of 22 µg/mL and an LOQ of 0.65 µg/mL. The CoQ10 content varied from not detected in the hempseed press cake and the fish meat to 84.80 µg/g in the pumpkin press cake and 383.25 µg/g in the lyophilized chicken hearts; very good recovery rates and relative standard deviations (RSDs) were obtained for the pumpkin press cake (100.9-116.0% with RSDs between 0.05-0.2%) and the chicken hearts (99.3-106.9% CH with RSDs between 0.5-0.7%), showing the analytical method's trueness and precision and thus its accuracy. In conclusion, a simple and reliable method for determining CoQ10 levels has been developed here.

Food-based uses of brewers spent grains: Current applications and future possibilities

In the efforts to reduce the impacts of food byproducts on the population and environment, it is imperative that innovative approaches to upcycling food byproducts, especially through conversion to human foods, should be continually explored. Brewers spent grains (BSG) constitutes over 85% of brewing by-product and is largely discarded as wastes or utilized as animal feed. This review presents the status of food-based BSG utilization and future perspectives. Bibliometric and critical review methods were employed to understand the food-based conversion activities on BSG by different researchers and the gaps that exist for its extended uses. Currently, different research approaches such as the production of functional foods, fermentation (including enzyme-assisted pure strain fermentation) and direct inclusion of BSG in foods have been explored for its utilization. There are potentials for the expanded food applications of BSG consistent with the demand of consumers for healthy, plant-based food alternatives. With its high nutrient content, including proteins in their different forms, polysaccharides, hemicelluloses and sugars, appropriate processing and bioprocessing applications can convert BSG into different useful foods and nutraceuticals for human uses.

Mathematical development and in vivo safety and efficacy studies of a topical formulation containing Actinidia arguta leaves extract

Climate changes, coupled to environmental protection issues, have attracted increasing attention from consumers in the last decade, leading to the re-use and valorisation of food by-products. Actinidia arguta leaves arise as an example, being discarded in high amounts during kiwiberry production. The leaves are characterized by high levels of polyphenols with strong antioxidant/antiradical capacity. In our last studies we proved, by 3D in vitro models and in vivo assays, that A. arguta leaves extract is safe and non-irritant for skin application. The aim of this study was to develop and optimize a topical formulation with A. arguta leaves extract and evaluate its in vivo safety and moisture efficacy in human healthy volunteers. The formulation was developed by a mathematical model, namely Response Surface Methodology, and the independent variables studied were the amount of carbomer (X1, %), glycerin (X2, %) and decyl oleate (X3, %), while the dependent variables were pH (Y1), viscosity (Y2), and particle size (Y3). According to the Box–Behnken design, the optimal formulation was composed by 0.329% of carbomer, 15% of glycerin and 13.796% of decyl oleate. The stability studies demonstrated that the formulation does not suffer modifications along time. Besides that, the in vivo studies performed in human volunteers proved the absence of irritation or allergic reactions as well as the improvement of the skin hydration.

Closing the Loop: How Circular Economy Approaches Can Tackle Food Waste and Promote Sustainability

Food waste has been a pressing global issue with significant economic, environmental and social implications. Approximately one-third of the food produced for human consumption is wasted or lost yearly, contributing to greenhouse gas emissions, hunger and food insecurity. Circular economy approaches offer innovative solutions to tackle food waste by emphasizing the reuse and recycling of materials and resources. This perspective paper explores the potential of circular economy approaches in addressing or tackling food waste while promoting sustainability. It provides an overview of the current state of food waste, discusses the principles and implementation of circular economy approaches, and presents case studies and initiatives that exemplify the application of circular economy principles in tackling food waste. Circular economy approaches, such as food waste prevention, food rescue and redistribution, organic waste recycling and composting and upcycling food by-products, can effectively reduce food waste, conserve resources, minimize environmental impact and create economic and social benefits. We can move towards a more sustainable and efficient food system by adopting circular economy approaches.

Food by-products and methane-inhibiting feeds for ruminants

近年，反芻家畜の生産において「人間の食料と飼料との競合」や「ルーメン由来のメタンの排出」が問題となっている．これらの課題の解決は，持続可能な畜産を実現するために必要不可欠である．本総説ではその解決策の一つとして考えられる，食品製造副産物の飼料化やメタン抑制効果のある飼料について概説をした．食品製造副産物は高い栄養価を含むものが多く，家畜飼料として有用である．さらに，食品製造副産物の利用は廃棄する予定だった大量の副産物を再利用することができるため，廃棄にかかる処理費の削減や，環境負荷の軽減にもつながる．メタン抑制効果のある飼料として油脂や脂肪酸の給与は有用であり，様々な研究が行われている．ただし，ルーメン微生物叢へ影響を及ぼすため，メタン低減と同時に生産性へ影響してしまう可能性もあり，給与量や脂肪酸の種類などに注意して利用しなければならない．

Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles.

In the last decades, evidence has indicated the beneficial properties of dietary polyphenols. In vitro and in vivo studies support that the regular intake of these compounds may be a strategy to reduce the risks of some chronic non-communicable diseases. Despite their beneficial properties, they are poorly bioavailable compounds. Thus, the main objective of this review is to explore how nanotechnology improves human health while reducing environmental impacts with the sustainable use of vegetable residues, from extraction to the development of functional foods and supplements. This extensive literature review discusses different studies based on the application of nanotechnology to stabilize polyphenolic compounds and maintain their physical-chemical stability. Food industries commonly generate a significant amount of solid waste. Exploring the bioactive compounds of solid waste has been considered a sustainable strategy in line with emerging global sustainability needs. Nanotechnology can be an efficient tool to overcome the challenge of molecular instability, especially using polysaccharides such as pectin as assembling material. Complex polysaccharides are biomaterials that can be extracted from citrus and apple peels (from the juice industries) and constitute promising wall material stabilizing chemically sensitive compounds. Pectin is an excellent biomaterial to form nanostructures, as it has low toxicity, is biocompatible, and is resistant to human enzymes. The potential extraction of polyphenols and polysaccharides from residues and their inclusion in food supplements may be a possible application to reduce environmental impacts and constitutes an approach for effectively including bioactive compounds in the human diet. Extracting polyphenolics from industrial waste and using nanotechnology may be feasible to add value to food by-products, reduce impacts on nature and preserve the properties of these compounds.