Food Valorization Research Articles

Lactoferrin-ginsenoside Rg3 complex ingredients: Study of interaction mechanism and preparation of oil-in-water emulsion

Revealing the interaction mechanism between bovine lactoferrin (LF) and 20(S)-ginsenoside Rg3 (Rg3), thereby introducing Rg3 to LF and even into stable emulsions will contribute significantly to food valorization and food industry. Adding Rg3 to LF caused slight absorbance increment and static fluorescence quench of LF, implying the successful combination. Synchronous fluorescence, three-dimensional fluorescence and circular dichroism spectroscopy indicated the conformation changing of LF after binding with Rg3. Thermodynamic analysis showed that the binding happened spontaneously to form a LF-Rg3 complex with a molar ratio of 1:1, which was mainly driven by hydrogen bonding and van der Waals force. Molecular docking simulation provided extensive information about the optimized binding sites and the involved interactions. Finally, we prepared stable LF-Rg3 oil-in-water emulsion, showing great potential in foods and beverages. This work prepares all-natural functional ingredients, and also diversifies the effective food molecule-based delivery systems for LF and Rg3.

Iron species and proteins distribution in unconventional food plants

Abstract The sustainable food valorization is capable to stimulate the local products consumption with quality and nutritional security. In this scenario, Unconventional Food Plants (UFPs) deserve attention representing an alternative for rural communities and contributing to the local and regional economy. This work aimed to add nutritional information, once it evaluates total Fe concentration, Fe-species (water soluble, acid soluble, and inorganic), proteins, and Fe- proteins distribution in beldroega (Portulaca oleracea L.), guasca (Galinsoga parviflora Cav.), ora-pro-nóbis (Pereskia aculeata Mill.), piracá (Vernonia scorpioides (Lam.) Pers.), and trapoeraba (Commelina benghalensis L.). Considering the Fe total concentration, the studied UPFs can be excellent Fe sources, when compared to foods of plant origin widely consumed and cultivated, detaching the guasca leaves (687±19 µg g-1). However, the guasca leaves showed low concentration of Fe associated to macromolecules and Fe soluble species (1.6±0.3 µg g-1). These results may justify the low bioavailability of Fe species. On the other hand, beldroega leaves presented the highest concentration of inorganic Fe (1.3±0.2 µg g-1). In the UFPs, there is high glutelins concentration when compared to the other protein groups, meaning that UFPs can be low-cost alternative to supplementing protein intake. Finally, for majority UFPs, except guasca leaves, Fe is mainly associated to albumins, being a good source of bioavailable Fe species.

A sustainable approach for bioconversion of food and lignocellulosic wastes into liquid biofuel using a new Metschnikowia pulcherrima isolate

In the present study, valorization of food and lignocellulosic wastes into biodiesel and 2-phenylethanol using Metchinikowia pulcherrima isolated from rotten food wastes was evaluated. At the optimum pH of 5.5, food waste hydrolysate (FWH) showed 74.1% higher dry weight than the corresponding synthetic medium. Rice straw (RS) and softwood sawdust (WWA) were used as additional carbon sources to increase the C:N ratio of FWH. WWA enhanced the biomass production by 23.3% and 55.9% over the corresponding RS and FWH, respectively; while RS enhanced lipid accumulation. Due to enhancement of growth, 75 g WWA showed the maximum recorded lipid productivity of 2.49 g L−1 d−1. Interestingly, both hexoses and pentoses were effectively metabolized. Regarding fatty acid profile of M. pulcherrima, RS- and WWA-enriched growth media showed higher saturated fatty acids proportions (56.9% and 98.3%, respectively, over that of FWH), with better biodiesel characteristics. FWH showed the heights significant production of 2-phenylethanol up to 56.7 mg L−1 after 96 hours. However, FWH enriched with WWA showed the highest gross energy output of 33.98 GJ m−3 y−1. Thus, the present study suggested an integrated approach of M. pulcherrima cultivation on FWH enriched with WWA for efficient biofuel production through waste recycling.

Valorization of Agricultural Lignocellulosic Plant Byproducts through Enzymatic and Enzyme-Assisted Extraction of High-Value-Added Compounds: A Review

Extraction of bioactive molecules has become a major trend in the valorization of food and agroindustrial byproducts, allowing a sustainable production of novel ingredients with different industria...

Bioelectrosynthesis technology for enhancing methane production using a thermophilic methanogenic consortium

This work investigated the electrocatalytic activity of a thermophilic methanogenic consortia (TMC) for developing a bioelectrosynthesis process to convert food and paper wastes to methane. Electroanalytical techniques were used to analyze the electrocatalytic activity of the TMC biofilm formed onto the electrodes. The developed electromethanogenesis process enhanced the yield of methane by 54.7% than control experiments. Scanning electron micrographs of the TMC bioelectrodes showed that the electrosynthesis process accelerates biofilm formation onto the electrodes leading to enhanced direct electron transfer reactions at electrode–electrolyte interface. This study will help in developing a novel approach for valorization of food and paper waste to biofuels.

RETRACTED: Valorization of food and kitchen waste: An integrated strategy adopted for the production of poly-3-hydroxybutyrate, bioethanol, pectinase and 2, 3-butanediol

The present investigation gives an insight on the potential of food and kitchen waste as a suitable feed stock for the production of biopolymer, biofuels, enzymes and chemicals. Media engineering improved poly-3-hydroxybutyrate (PHB) production from 0.91 g/L to 5.132 g/L. There is a five-fold increase in PHB production. The food and kitchen waste was also evaluated for the production of bioethanol, 2, 3 – butanediol, and pectinase. Saccharomyces cerevisiae produced 0.316 g of bioethanol, Bacillus sonorensis MPTD1 produced 2.47 (µM/mL)/min of pectinase and Enterobacter cloacae SG1 produced 3 g/L of 2, 3-butanediol with a productivity of 0.03 g/L/h using food and kitchen waste as carbon source. Targeting on multiple value added products will improve the overall process economics.

Kinetic Modelling of the Coproduction Process of Fumaric and Malic Acids by Rhizopus arrhizus NRRL 1526

The production of organic acids by biotechnological processes has experienced a notable impulse with the advent of first and second generation biorefineries and the need of searching for renewable and sustainable feedstock, such as biomass. Fumaric acid is a promising biomonomer for polyamide production and a well-known acidulant and preservative in food and feed industries. Malic acid is a well-known food acidulant with a high market share. The biotechnological Fumaric and Malic acid production via fungi of the Rhizopus genus is being explored nowadays as a process for the valorization of food and food-related waste to obtain food ingredients and key platform chemicals of the so-called biochemical biorefinery. In this work, a preliminary study is performed to find reproducible conditions for the production of the acids by Rhizopus arrhizus NRRL 1526 by controlling fungi morphology and inoculum conditions. Afterwards, several production runs are performed to obtain biomass, glucose, and acid concentration data at different processing time values. Finally, an unstructured, unsegregated model including a logistic-type equation for biomass and potential-type equations for the substrate and the products is fitted to experimental data. We find that the production of the organic acids is mainly non-associated with fungal growth.

Turismo, gastronomía y producción agraria en la provincia de Jujuy (Argentina): actores, dinámicas y transformaciones asociadas a la valorización de productos tradicionales

El objetivo de este trabajo es poner en discusión la relación entre turismo, producción agraria, valorización de alimentos y desarrollo que se teje en los destinos turísticos. Para ello recuperamos perspectivas teóricas, en particular de la Geografía, que lejos de asumir tal relación como necesariamente virtuosa, nos permiten abordarla en su complejidad, teniendo en cuenta las redes de actores que se conforman y las relaciones que establecen sus participantes. Para poner en discusión estas cuestiones, nos remitimos a los cambios asociados a la valorización turística de alimentos y preparaciones culinarias tradicionales de la Quebrada de Humahuaca y Puna en el norte argentino. Recurrimos al diseño de una estrategia metodológica apoyada en entrevistas con los actores participantes (productores, empresarios turísticos, funcionarios públicos) complementada con información obtenida de la observación sistemática en los espacios de producción y consumo en el área de estudio. Los resultados de la investigación muestran que la valorización turística de alimentos (y de los lugares con que se asocian) es producto de un proceso social en el que ciertos actores, relaciones e intercambios tuvieron y tienen un rol central. También se señala que se trata de un proceso pensado por (y en cierta forma para) el consumo de sectores sociales específicos. En este sentido, se cuestionan las aspiraciones de generar un “desarrollo” automático para sectores mayoritarios de la población local a partir de la promoción y expansión del turismo (y específicamente del turismo gastronómico).

Agri‐food waste valorisation

Agri‐food waste valorisation

Q Methodology: An interesting strategy for concept profile and sensory description of low sodium salted meat

The conceptual representation and sensory profiling of low sodium salted meat containing different flavor enhancers (n = 9) were investigated using the Q methodology. Seventy consumers performed a Q-sorting task having in mind the health concept, using a hedonic test and sensory description of the samples. Regular sodium salted meats were associated to the health concept and were characterized by as too much salt, fatty, salty taste, strange taste, and high blood pressure, while the low-sodium samples were associated with good appearance, metallic taste, and healthy. The Health questionnaire showed it is a valorization of food with improved sensory characteristics in addition and the importance of physical and emotional health. Our findings suggested the Q methodology can be an interesting tool for meat processors, together with the traditional sensory test with consumers, to obtain more consistent and complementary information about meat products.

Sustainable valorization of food wastes into solid fuel by hydrothermal carbonization

The aim of this study was to comparatively evaluate the effect of hydrothermal carbonization (HTC) conditions on the yield and the fuel properties of hydrochar obtained from food waste (FW) and its digestate (FD). The mass yield of hydrochars from FW and FD were found between 47.0 and 69.8%, 43.0 and 58.2%, respectively, under tested conditions. Based on both mass and energy yields, optimum temperature and duration were selected as 200 °C and 60 min for FW and 200 °C and 30 min for FD. FW and FD hydrochars produced optimum conditions had similar properties to lignite. The selected hydrochars were also subjected to steam gasification and combustion experiments. The combustion reactivity of hydrochars was found to be higher than that of lignite. Steam gasification produced 57–59 mol H2/kg hydrochar. The overall results emphasize the potential of H2 production by integrated systems of dark fermentation, HTC and steam gasification, besides production of solid fuel.

Comparative Chemical Composition and Bioactivity of Opuntia ficus‐indica Sanguigna and Surfarina Seed Oils Obtained by Traditional and Ultrasound‐Assisted Extraction Procedures

This study investigates the seed oils obtained from two different varieties of Opuntia ficus‐indica (Sanguigna and Surfarina) growing in Sicily, Italy. Soxhlet and ultrasound‐assisted extraction procedures are used to obtain the seed oils. The fatty acid profile, γ‐tocopherols, carotenoid content, and the bioactivity in terms of the antioxidant effects (using ABTS, DPPH, FRAP, and β‐carotene bleaching tests), and carbohydrate‐hydrolysing enzyme inhibitory activity (α‐amylase and α‐glucosidase) are determined. The extraction procedure does not significantly affect the fatty acid composition of the oil, but it does affect the tocopherol and carotenoid contents, as well as the antioxidant and inhibitory activities. All the oil samples are rich in polyunsaturated fatty acids, especially linoleic, and oleic acids. Soxhlet extraction proves to be the best extraction procedure to enrich the oils in γ‐tocopherol. Relative antioxidant capacity index (RACI) and global antioxidant score (GAS) analyses are applied to evaluate the antioxidant potential of the Sanguigna variety oil extracted with the Soxhlet apparatus that is shown to be the most active. The same oil also shows the highest α‐amylase inhibitory activity (IC50 value of 40.9 μg mL−1), which is better than that reported for acarbose used as a positive control.Practical Applications: This study is the first to evaluate the effect of oil extraction technologies on the bioactive compound levels and antioxidant and hypoglycaemic activities of cactus pear seed oil, which is a by‐product of fruit processing. The findings will contribute to the valorization of food by‐products. The results provide useful information to select the most valuable technological conditions for oil extraction to preserve the bioactive compounds and the biological activity of the vegetable by‐product extracts, such as seed oil. Cactus pear seed oil obtained by the traditional extraction procedure (Soxhlet) represents a promising source of healthy compounds, particularly of carotenoids and γ‐tocopherol, used not only as antioxidants to preserve lipid components in food preparation but also as functional ingredients due to their hypoglycaemic effect.Effect of extraction procedure on chemical composition, antioxidant potential, and hypoglycaemic activity of cactus pear seed oils.

Valorization of Food and Agricultural Waste: A Step towards Greener Future.

With the progress in technology and population, an enormous amount of agricultural and food waste is being generated throughout the world. In the past, food and agro-wastes were either burnt off or allowed to rot in fields, but this can be potentially hazardous to the environment. Therefore, approaches with respect to their utilization, reuse, and processing need to be developed to enable the sustainable utilization of feedstock and reduce pollution. Agricultural wastes mainly comprise of cellulosic fibres possessing high fixed carbon content and multifunctional groups. Agricultural waste shows considerable applicability due to its high strength, environmentally benign nature, low cost, and ease of availability and reusability. All these characteristics have been researched upon in the past, in the sector of waste water management for the removal of heavy metals and dyes. Similarly, a variety of food and agro-waste has been adopted as sources for new drug leads or important phytochemicals with different therapeutic benefits. Agro-waste can also be employed for enzyme immobilization after proper modification. Apart from this waste cooking oil comes under the category of food waste and can be processed to prepare alternate energy source such as biodiesel. This personal account summarizes the development, processing, and application of food and agro-waste in the production of biodiesel, environmental remediation, curative medicine, and in the development of biocatalysts, by researchers in our laboratory.

Valorization of food by product from selected tropical fruits pomace

In several countries, majority of food by product or food waste is produced by households, while approximately 39% losses occur in the food manufacturing industry where approximately 14% in food service sector and the other remaining 5% in retail and distribution. A large number of food by-products or food waste are increasing recently due to several reasons. This situation will cause serious environmental problems and will cause economic losses if the food by-product is not utilized. The way to solve this problem is to improve the economic value by valorization of food by-products. Unfortunately, after the juice production, the pomace as a by-product is not utilized completely. Tropical fruit production, trade, and consumption will increase since the domestic and also the international market will increase in the future. Several tropical fruits that have been widely used for juice making are passion fruit, citrus, orange, star fruit, etc. During the juice making, the by-product is commonly discarded and not fully utilized, especially in developing countries like in Indonesia. Several by-products of tropical fruits still contain high levels of various health enhancing substances that can be extracted from the by-products, and can be used as a raw material for nutraceutical, nutritional and also for further purposes. The purpose of the research was to study the application of valorization of tropical fruits pomace as a source of bioactive compounds, enzyme recovery and also for functional product development.

Effect of total solid content and pretreatment on the production of lactic acid from mixed culture dark fermentation of food waste

Food waste landfilling causes environmental degradation, and this work assesses a sustainable food valorization technique. In this study, food waste is converted into lactic acid in a batch assembly by dark fermentation without pH control and without the addition of external inoculum at 37 °C. The effect of total solid (TS), enzymatic and aeration pretreatment was investigated on liquid products concentration and product yield. The maximum possible TS content was 34% of enzymatic pretreated waste, and showed the highest lactic acid concentration of 52 g/L, with a lactic acid selectivity of 0.6 glactic/gtotalacids. The results indicated that aeration pretreatment does not significantly improve product concentration or yield. Non-pretreated waste in a 29% TS system showed a lactic acid concentration of 31 g/L. The results showed that enzymatic pretreated waste at TS of 34% results in the highest production of lactic acid.

Valorisation of food and beverage waste via saccharification for sugars recovery

Valorisation of mixed food and beverage (F&B) waste was studied for the recovery of sugars via saccharification. Glucoamylase and sucrase were employed to hydrolyse the starch and sucrose present in the mixed F&B waste because of the high cost-effectiveness for such recovery. The Michaelis-Menten kinetics model suggests that preservatives and additives in beverages did not inhibit glucoamylase and sucrase during saccharification. High levels of glucose (228.1 g L−1) and fructose (55.7 g L−1) were efficiently produced within 12 h at a solid-to-liquid ratio of 37.5% (w/v) in 2.5 L bioreactors. An overall conversion yield of 0.17 g sugars per g of mixed F&B waste was obtained in mass balance analysis. Lastly, possible industrial applications of the sugar-rich hydrolysate and by-products are discussed. This study is believed to cast insights into F&B waste recycling via biotechnology to produce high-value added products to promote the establishment of a circular bio-economy.

Chemical transformation of food and beverage waste-derived fructose to hydroxymethylfurfural as a value-added product

A novel alternative bioconversion and chemical transformation method for valorisation of food and beverage (F&B) waste to hydroxymethylfurfural (HMF) is reported. Solid-to-liquid ratio of 70% was applied to hydrolyse F&B waste by glucoamylase and sucrase to yield a hydrolysate consisted of glucose and fructose. After impurity removal using chromatography columns, the purified hydrolysate was processed by glucose isomerase to produce syrup with a fructose-to-glucose ratio of 1:1. After removal of the residual impurities using ion exchange columns, Simulated Moving Bed system was applied to separate sugars in fructose-glucose syrup. The resultant high-fructose syrup contained 89.0 g/L fructose, which was demonstrated as an ideal feedstock for the synthesis of HMF. By employing a commercial solid acid catalyst (Amberlyst 36), 71 mol% HMF with a high selectivity of 77 mol% was generated from this high-fructose syrup under mild microwave heating at 140 °C within 40 min. The increase in catalyst loading accelerated both HMF formation and HMF-consuming side reactions, underscoring the trade-off between the conversion rate and product selectivity. The solid catalyst can be recovered and successfully reused for four runs with the HMF yield at 70 mol%. An overall conversion yield of 30 g HMF/kg F&B waste was achieved. This work emphasises a novel integration of chemical and biological technologies for selective production of HMF from mixed F&B waste.

The waste of saffron crop, a cheap source of bioactive compounds

The present study aimed to estimate the biological valorization potential of food saffron by-products through biological activities of phenol content in alcoholic and ethyl acetate extracts of five by-products of Crocus sativus L.: leaves, tepals, spaths, corm, and tunics. The results evidence the presence of products with bioactive capacities in cheap by-products like spaths, leaves and corms. The LC-MS/MS analysis showed methanolic fraction of stigmas contained as major products the crocins while fractions of spaths and leaves contained predominantly flavonoids. We also showed the presence of flavonols and flavones which exhibit antioxidant capacities, activate proteasome in human dermal fibroblast cells from aged donors and inhibit the growth and proteasome activity of cancer cells. Altogether, our data indicate that compounds present in saffron’s by-products, such as the leaves or spaths, might be valuable for food valorization and should be studied as a useful biological product for its anti-aging and anti-cancer abilities.

Valorisation of food wastes through acidogenic fermentation

Valorisation of food wastes through acidogenic fermentation

Valorization of hazelnut, coffee and grape wastes through supercritical fluid extraction of triglycerides and polyphenols

Triglycerides and/or polyphenols have been extracted through supercritical CO2 from waste hazelnuts (bug-damaged nuts, rotten nuts and damaged roasted nuts), spent ground coffee, grape skins and grape seeds to achieve the valorization of food wastes with a clean and property-preserving-of-extracts technique.With respect to soxhlet extractions satisfactory yields (55–100%) were obtained for triglycerides. Grape seeds and spent ground coffee provided the highest yields (85–100%) while hazelnut wastes provided the highest amounts of triglycerides (0.3–0.4goil/gwaste). Polyphenols were extracted from grape skins and seeds after adding a cosolvent (ethanol). Results showed that phenolic recovery was less efficient (11–25%) and that cosolvent amounts greater than 5% do not significantly affect the extraction yield. Preliminary tests on grape seeds pointed out that a single supercritical treatment can be used for the fractionated recovery of triglycerides and polyhenols by changing the polarity of the solvent during the extraction process through the addition of a cosolvent.