Use Of Food By-products Research Articles

Valorization of food industrial waste: Green synthesis of carbon quantum dots and novel applications

Food analysis is a key element in monitoring food quality for risk assessment concerning public health. Instead of using chemically prepared carbon sources for food analysis, eco-friendly and green technology based CQDs are in great demand due to their least toxicity. Carbon quantum dots (CQDs) represent an innovative group of fluorescent nanomaterials, possessing characteristics like photoluminescence, minimal toxicity, high water solubility, and a strong affinity for biocompatibility. Their versatility extends to various applications in fields like sensor technology, biomedicine, and photocatalysis, among other areas. This paper reviews the current challenges related to the use of food by-products as a source of carbon not only enhances the value of waste but also facilitates food safety detection. The integration of CQDs into food technology for food safety analysis shows a great impact on the economy and environment. Furthermore, the details of synthesis, toxicity, application, and characterization of CQDs were also described along with a brief conceptual overview. Particularly, the detection of food additives, food-borne pathogens, heavy metal ions, and pesticide residues was also elaborated. Furthermore, the advantages and the drawbacks are also discussed, with an emphasis on their future prospects in this emerging research field. This review concluded that the use of food residual components has been associated with several toxic effects and accumulation of these residues leads to many disorders like cancer, neurological disorder, reproductive disease, cardiovascular and arthritis. Moreover, the carbon source produced from food waste interacted with other functional groups like oxygen, hydrogen, and nitrogen through π- π* and n- π* interactions. Overall, understanding the mechanism of fluorescence quenching of residual components is of great interest in the field of food detection, as it can provide insights into the design of cost-effective fluorescence probes with low toxicity.

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.

Effect of wine pomace extract on dechlorination of chloroethenes in soil suspension

Chloroethenes are widely used as solvent in the metal industry and the dry cleaning industry, but their spillage into soil and groundwater due to improper handling has negatively impacted human health. Bioremediation using microorganisms is one of the technologies to clean up soil and groundwater contaminated with chloroethenes. In this study, we examined the bioremediation of chloroethene-contaminated soil using wine pomace extract (WPE). WPE is a liquid containing seven major carboxylic acids and other substances extracted from grape pomace produced in winemaking. WPE clearly promoted the anaerobic bioremediation of chloroethenes. In the tetrachloroethene (PCE) degradation test that used fractions derived from WPE, the water-eluted fraction containing l-lactic acid, l-tartaric acid, and others promoted the dechlorination of PCE, whereas the methanol-eluted fraction containing mainly syringic acid did not. In another PCE degradation test that used l-lactic acid, l-tartaric acid, and syringic acid test solutions, l-lactic acid and l-tartaric acid enhanced the dechlorination of PCE, but syringic acid did not. The results suggest that l-lactic acid and l-tartaric acid in WPE function as hydrogen donors in the anaerobic microbial degradation of chloroethene. This technology realizes environmental remediation through the effective use of food by-products.Graphical

Preparation of okara cellulose hydrogels using ionic liquids: Structure, properties, and performance

Hydrogels were prepared from okara cellulose, including the hemicellulose fraction, using ionic liquid (1-allyl-3-methylimidazole chloride or [Amim]Cl). The effects of treating cellulose with TEMPO oxidation and/or sonication on characteristics of these hydrogels were also investigated. The monosaccharide composition and structural properties of the cellulose before and after TEMPO oxidation were characterized by GC–MS and nuclear magnetic resonance (NMR) analysis. The structural and physicochemical properties of the cellulose were characterized by Fourier transform infrared spectroscopy, X-ray diffraction, microscopy, texture profile analysis, and thermal analysis. The monosaccharide composition, characteristic NMR peaks, and crystalline structure of cellulose were similar before and after TEMPO oxidation. Hydrogels formed under optimized conditions (TEMPO + sonication at 600 W for 30 min) had low crystallinity (53%), high hardness (139 g), high fracturability (127 g), high springiness (0.99), and high gumminess (103). This study will promote in-depth insight into use of food by-products (okara) to produce natural hydrogels.

Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System.

Recently the use of food by-products as natural sources of biologically active substances has been extensively investigated especially for the development of functional foods fortified with natural antioxidants. Due to their content of bioactive compounds, such as carotenoids, flavonoids and limonoids, citrus peels could be suitable to formulate enriched olive oils able to boost healthy nutrition. The aim of this study was: (i) to determine the compositional and sensory profiles of citrus olive oil; and (ii) to evaluate its nutraceutical properties in rats with high fat diet-induced metabolic syndrome and oxidative stress. The results obtained show the potential of using citrus peels as a source of bioactive compounds to improve the sensory profile as well as the phytochemical composition of olive oil. We demonstrated that the production system of Citrus x aurantium olive oil and Citrus limon olive oil improves its organoleptic properties without altering its beneficial effects, which, like control extra virgin olive oil, showed protective effects relating to glucose and serum lipid levels, metabolic activity of adipocytes, myocardial tissue functionality, oxidative stress markers and endothelial function at blood vessel level.

Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods.

The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers’ attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods.

Revalorization of strawberry surpluses by bio-transforming its glucose content into gluconic acid

Modern societies produce massive surpluses of food, by-products and wastes that increase the interest for their revalorization. This work examines the use of a culture of Gluconobacter japonicus CECT 8443, without pH control, to convert selectively the glucose content of industrially pasteurized strawberry purée into gluconic acid for the development of new beverages. However, depending on the initial concentration of glucose, the microorganism could transform the acid formed into other compounds; for this reason, in this work the effect of initial sugar concentration on the preservation of the acid was investigated. The results show that the gluconic acid formed in strawberry purée containing no added sugars started to disappear after glucose depletion, but the acid concentration remained constant if sugar-enriched purée was used. The use of this industrial substrate resulted in the presence of yeasts and hence in some fructose uptake; however, the fructose consumption was negligible until after 20–30h. The use of food by-products is an excellent opportunity not only to recover valuable compounds but for the development of new chemical and biotechnological approaches for their revalorization. This strategy should improve regional economies and contribute to a sustainable management of these underexploited resources.

Application of the modified feed formulation to optimize economic and environmental criteria in beef cattle fattening systems with food by-products

A simplified ration optimization method was applied to a beef cattle fattening system to evaluate the utilization of food by-products under various situations. The method was extended to reduce feed costs (i.e., economic factors) and nitrogen and phosphorus excretions (i.e., environmental factors) by introducing penalty coefficients of nitrogen and phosphorus contents in each ingredient of the diet in the objective function in traditional linear programming. Six regional food by-products, five commercial concentrates and two roughages were used as ingredients of the fermented total mixed ration. Constraints for the feed formulation were based mainly on nutrient requirements in the Japanese Feeding Standard for Beef Cattle. The replacement price (or acquisition cost) of food by-products was defined as the maximum price of food by-products when the feed cost with the use of food by-products was below the cost with the use of conventional concentrates. The results showed that although the replacement prices were not greatly affected by the penalty levels, they were associated with the changes in the substitution rate of food by-products for concentrates and the price of concentrates. The replacement prices were about 16 (yen/kg, as-fed basis) against the present price level of concentrates, when food by-products were substituted for a half of concentrates. Feed compositions were altered and nitrogen and phosphorus excretions were decreased by the changes of penalties, in spite of the small change in the replacement price of food by-products. Both nitrogen and phosphorus penalties greatly reduced the nitrogen and phosphorus excretions, indicating that nitrogen and phosphorus penalty coefficients should be introduced together in the objective function in order to reduce both excretions efficiently.

A review of factors affecting biosynthesis of carotenoids by the order Mucorales.

This is a review of factors affecting carotenogenesis by the order Mucorales which includes Phycomyces blakesleeanus, Choanephora cucurbitarum and Blakeslea trispora. The Mucorales have opposite sex types and when mated, beta-carotene production is increased 15 to 20 times. Trisporic acids are the substances produced upon mating which stimulate carotenogenesis. Structural analogs have been shown to mimic the actions of the trisporic acids. The common denominator of the stimulators is the ionone ring and the hydrocarbon side chain. Secondary metabolism is discussed as well as the use of food byproducts to stimulate, specifically, the production of beta-carotene by B. trispora.