Vegetable By-products Research Articles

The Use of Anaerobic Digestate for Greenhouse Horticulture

Agricultural crop production practices are being developed for organic, sustainable, and environmentally friendly farming systems. Developing efficient and resourceful crop fertilizers is significantly important for future agriculture. Various biofertilizers, such as animal manures, composts, and vegetable byproducts, have been successfully applied in agriculture. Anaerobic digestate, organic matter obtained from animal or plant waste processing during anaerobic digestion into biomass, has become popular due to its versatility, multiple purposes, and facile application methods. Digestate has recently been widely used in agriculture to enrich the soil with nutrients and thus increase crop yields. Several studies have shown that anaerobic digestate is a valuable fertilizer that can be used as a biofertilizer in field and greenhouse horticulture. Also, research has been carried out on the use of digestate in hydroponic horticulture. This review presents the research results and discusses the possibilities of using anaerobic digestate in greenhouse horticulture. Its objective is to provide a comprehensive understanding of the application of digestate from various sources and its impact on the growth, progress, yield, and quality of greenhouse-grown vegetables.

Yeast mycobiome of fruit and vegetable biowastes revealed by culture-dependent and metabarcoding approaches: Screening for the production of succinic acid and single cell oils

Fruit and vegetable by-products and agro-residues from food processing industries and households negatively impact the environment, economy, and society. Yeasts are metabolically efficient at converting food wastes into value-added products such as biopeptides, single-cell oils, single-cell proteins, and organic acids. This work explores the valorization of twelve fruit and vegetable-derived wastes as inexpensive substrates for obtaining high-value products and metabolically efficient yeasts. Culture-dependent and metabarcoding methods provided a comprehensive overview of the yeast mycobiome, revealing 33 common species. From a biobank of 252 isolates obtained from the twelve biowastes, the 31 most promising isolates were evaluated using a synthetic medium that mimicked fruit and vegetable waste. The results showed that the metabolism was mainly directed towards the Krebs cycle, with lower production of single-cell oil compared to organic acids. Kazachstania humilis stood out from the general metabolic heterogeneity, producing 0.9 g/L of succinic acid and 1.4 g/L of acetic acid. Our results demonstrate that these natural isolates can produce high-value compounds at levels comparable to those obtained under optimal conditions for yeast growth.

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

A Treatment for Rice Straw and Its Use for Mealworm (Tenebrio molitor L.) Feeding: Effect on Insect Performance and Diet Digestibility.

The development of reuse processes for plant by-products for both animal and human food offers numerous possibilities for quality-of-life improvements that align with a circular economy model. For this reason, we divided this study into two experiments. First, we designed a combined treatment consisting of laccase, ultrasound, and ascorbic acid to hydrolyze rice straw plant fibers and used the resulting feed as the basis for T. molitor diets. Second, we formulated diets with different inclusion levels (0%, 25%, 50%, 75%, and 100%) of rice straw and treated rice straw to assess their impact on larvae growth and diet digestibility. For each treatment, six replicates were employed: four for the growth-performance-digestibility trial and two for complementary uric acid determination tests. The combined laccase enzyme, ultrasound, and ascorbic acid treatment hydrolyzed 13.2% of the vegetable fibers. The diets containing treated rice straw resulted in higher larvae weight and a better feed conversion ratio; however, reaching 100% by-product inclusion values led to similar results between both diets. In conclusion, these treatments improve the potential of low-nutritional-value vegetable by-products as part of a T. molitor diet, opening the possibility of new methodologies for the use of recalcitrant vegetable by-products for insect rearing.

Study of the Preparation and Properties of Chemically Modified Materials Based on Rapeseed Meal.

In recent years, there has been increasing interest in developing novel materials based on natural biopolymers as a renewable alternative to petroleum-based plastics. The availability of proteins derived from agricultural by-products, along with their favourable properties, has fostered a renewed interest in protein-based materials, promoting research in innovative technologies. In this study, we propose the use of rapeseed protein-rich meal as the main ingredient for the preparation of novel sustainable materials combining excellent environmental properties such as biodegradability and renewability. The application of sustainable products in the present high-tech society requires the modification of the basic native properties of these natural compounds. The original route proposed in this paper consists of preparation via the compression moulding of flexible biomaterials stabilized by crosslinkers/chain extenders. An investigation of the effects of different denaturing and disulfide bond reducing agents, crosslinkers, and preparation conditions on the material mechanical behaviour demonstrated that the novel materials have appreciable strength and stiffness. The results show the potential of utilizing full meal from vegetable by-products to prepare protein-based materials with guaranteed ecofriendly characteristics and mechanical properties adequate for specific structural applications.

Consumer's perceptions and motivations on the consumption of fortified foods and 3D food printing

Consumer attitudes and acceptance of emerging technologies in the food sector, as well as their application, are determining factors for their successful implementation. In this study, a survey was conducted in order to better know and understand the perception, motivation and consumption associated with fortified foods and 3DPF (3-Dimensional Printing Food). Key points such as food neophobia and factors involved in the opinion forming process towards 3DPF were included in the questionnaire (namely, perceived benefits, willingness to consume, food engagement, preference for familiar foods and affinity with digital tools). The results showed that the gender influences the knowledge in 3D printing as a technology and that 51.6 % of consumers are willing to try 3DPF. Consumers who want healthy food adapted to their needs are also more receptive to foods produced on 3D printers. 54.1 % of consumers indicate that if 3DPF were nutritionally richer than an equal and/or existing product on the market, they would be willing to buy it. Respondents also mentioned fruit and vegetable by-products and fish with no commercial value as the most suitable raw materials for 3D printing. Thus, it can be concluded that there is a clear motivation to try 3DPF, providing an opportunity for their inclusion in the future food chain.

The second life of food by-products: Consumers’ intention to purchase and willingness to pay for an upcycled pizza

One of the challenges that Europe has undertaken is the transition from a linear economic system to a circular economy, where waste and resources are recovered and regenerated. The practice of upcycling in the agri-food sector represents one of the most promising solutions to the enormous problem of food waste. However, the information available to consumers about foods made with upcycled ingredients is still scarce, limiting their acceptance and creating a critical barrier to their success in the market. The objective of this study is to determine the factors that affect Italian consumers’ intention to purchase and willingness to pay for a specific upcycled food enriched with a high-value vegetable by-product by applying a logit model, an interval regression, and a contingent valuation. Results show that knowledge about upcycling and the circular economy is still limited. Innovative consumers who are already aware of upcycling, who are not food neophobic, and who have a positive opinion of recycling are more willing to purchase upcycled products. At the same time, women who are already aware that the food industry produces considerable quantities of waste and who have a positive image of recycling are more willing to pay for a specific upcycled food. Finally, our sample proved to be willing to pay a premium price for an upcycled frozen margherita pizza. An informed consumer, aware of the environmental and health benefits of upcycled products, may become more willing to purchase them and to pay more compared to the same conventional products.

Sourdough bread enriched with exopolysaccharides and gazpacho by-products modulates in vitro the microbiota dysbiosis

Sourdough bread enriched with soluble fiber (by in-situ exopolysaccharides production) and insoluble fiber (by gazpacho by-products addition) showed prebiotic effects an in vitro dynamic colonic fermentation performance with obese volunteer's microbiota. Bifidobacterium population was maintained whereas Lactobacillus increased throughout the colonic sections. Conversely, Enterobacteriaceae and Clostridium groups clearly decreased.Specific bacteria associated with beneficial effects increased in the ascending colon (Lactobacillus fermentum, Lactobacillus paracasei, Bifidobacterium longum and Bifidobacterium adolescentis) whereas Eubacterium eligens, Alistipes senegalensis, Prevotella copri and Eubacterium desmolans increased in the transversal and descending colon. Additionally, Blautia faecis and Ruminococcus albus increased in the transversal colon, and Bifidobacterium longum, Roseburia faecis and Victivallis vadensis in the descending colon.Bifidobacterium and Lactobacillus fermented the in-situ exopolysaccharides and released pectins from gazpacho by-products, as well as cellulosic degraded bacteria. This increased the short and medium chain fatty acids. Acetic acid, as well as butyric acid, increased throughout the colonic tract, which showed greater increases only in the transversal and descending colonic segments. Conversely, propionic acid was slightly affected by the colonic fermentation.These results show that sourdough bread is a useful food matrix for the enrichment of vegetable by-products (or other fibers) in order to formulate products with microbiota modulatory capacities.

The potential of DNA from industrial vegetables byproducts for the preparation of sustainable materials

Vegetables byproducts from the food ad agroforestry industry is a source of several molecules and macromolecules which can find application in the development of high added value materials, because their intrinsic properties. Deoxyribonucleic Acid (DNA) is found in all the live systems, being wide available in nature. It is the macromolecule well known by its biological function related to carry and transmit the genetic information. The chemical composition and arrangement of this macromolecule can generate new materials with noble properties that still few explored for applications apart to its biological function. The purpose of this work was to study the film formation and its properties using the DNA extracted from the food industry byproducts, namely orange and banana, in order to evaluate their properties. The material was capable of forming large films with green, mild and easy processing techniques. The films were characterized by mechanical tensile tests, Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA), indicating their potential as an alternative natural material for developments in composite and biomedical fields.

The water footprint of Spanish Ternera de Navarra PGI beef: Conventional versus novel feeding based on vegetable by-products from the local food industry

CONTEXTIn recent years, livestock farming has been in the spotlight. Meat production is blamed for the pollution of aquifers and rivers, as well as for the large amount of water required to feed livestock. This has highlighted the need to find alternative feeding systems for cattle breeding able to reduce food/feed competition. OBJECTIVEIn this context, the present study compares the water footprint (WF) of conventionally fed beef versus beef fed with vegetable by-products from the local agri-food industry. METHODSTwenty-four entire male young bulls were reared under the Ternera de Navarra Protected Geographic Identification (PGI) in the town of Azoz, in Navarra, Spain. Twelve calves were fattened on a diet based on vegetable by-products and fodder and grain to complement the ration (VBP diet) and the remaining animals were fattened with a traditional diet based on concentrate and straw (conventional or control diet). RESULTS AND CONCLUSIONSOnce the fattening was finished and animals were slaughtered, the results showed a larger green, blue and grey WF in terms of m3 per beef cattle for conventionally fed animals compared to those fed with VBP. However, when looking at the efficiency, the results were mixed. Conventionally fed cattle exhibited lower green and grey WFs but a higher blue WF compared to VBP-fed cattle, with values of 9955 l/kg, 1577 l/kg and 1731 l/kg versus 10,147 l/kg, 1457 l/kg and 1831 l/kg of carcass beef, respectively. SIGNIFICANCEThis means that a by-product-based calf diet can reduce blue water use. However, further research is needed on the indirect water pollution associated with animal-fed crop production.

Life cycle assessment of the production of an extruded dog food in Brazil

Sustainability is the current focus of the scientific community, governments, and companies in various market segments, such as pet food. Pet food production has increased rapidly in recent years, with a trend toward the development of environmentally friendly products and processes. The first step in creating strategies for mitigating environmental impacts is to assess key points in manufacturing processes. Given this, this study aimed to perform a life cycle assessment (LCA) to estimate the environmental impacts associated with the formulation, production, and distribution phases of an extruded dog food produced in Brazil. System boundaries were from cradle-to-gate, encompassing extraction of raw materials, transportation, processing, production, packaging, and distribution. Estimates were based on the amount of food required to meet the energy requirements for maintenance of a 10 kg dog (functional unit = 2.59 MJ day−1, reference flow = 177.3 g day−1). Environmental impacts were calculated by the environmental footprint method (EF 3.0 v. 1.00) using SimaPro software (v. 9.1.1.1). Product ingredients and packaging materials were modeled under Brazilian conditions using ecoinvent 3.7.1 and Agri-footprint 5.0 databases. Data regarding transportation, processing, distribution, electric and thermal power generation, water usage, and waste generation were obtained from the company's records (2019–2020). In this study, as expected, formulation was the most relevant factor, accounting for 70%–90% of the total environmental impacts. The main impact categories were terrestrial and marine eutrophication, acidification, particulate matter, and climate change (80% of total impacts). Production of the evaluated dog food was associated with the emission of 88.73 kg CO2 eq year−1 or 1.37 kg CO2 eq kg−1 distributed food. The use of animal meals (poultry by-product meal and meat and bone meal) and vegetable by-products (wheat bran and rice bran) contributed to reducing environmental impacts. Therefore, in this study, ingredient selection was considered the most important factor in mitigating the environmental impacts of pet foods. As the overall impact of the formulation depends on data on the use stage, such as nutrient excretion after consumption, future studies should adopt a cradle-to-grave approach for a better comprehension of the feasibility of applying animal and vegetable by-products in the eco-design of pet food products.

Application of Pomace Powder of Black Carrot as a Natural Food Ingredient in Yoghurt.

Researchers and food manufacturers are investigating the use of fruit and vegetable by-products as nutrient-dense food ingredients in response to increasing consumer requests for healthier and more natural foods. Black carrot (Daucus carota L.), a root vegetable variety of deep purple carrot, is a valuable source of nutrients with excellent health benefits and nutraceutical effects. Black carrot pomace (BCP), a by-product of industrial juice extraction, is abundant in bioactive compounds, dietary fiber, antioxidants, and pigments such as anthocyanins. Value addition and sustainability are perspectives provided by using this underutilized agricultural by-product in food applications. With an emphasis on BCP powder's effects on phytochemical and physicochemical qualities, mineral and color characteristics, and sensory aspects, this study aims to assess the effects of adding BCP powder to yogurt formulations. The findings show that the addition of BCP powder improved the nutritional, and the color of the yogurts, providing a visually appealing product. Moreover, adding the BCP powder raised the amount of phytochemicals and the antioxidant activity in the final product's formulation. The manufacturing of such products can not only aid in promoting sustainable food production but also offer consumers a wider range of innovative food options with improved properties.

Optimization and Characterization of Interspecific Hybrid Crude Palm Oil Unaué HIE OxG Nanoparticles with Vegetable By-Products as Encapsulants.

Interspecific hybrid crude palm oil (HCPO) HIE OxG derived from crossbred African oil palm (Elaeis guineensis) and American Caiaué (Elaeis oleifera) is prominent for its fatty acid and antioxidant compositions (carotenoids, tocopherols, and tocotrienols), lower production cost, and high pest resistance properties compared to crude palm oil. Biodegradable and sustainable encapsulants derived from vegetable byproducts were used to formulate HCPO nanoparticles. Nanoparticles with hybrid crude palm oil and jackfruit seed flour as a wall material (N-JSF) and with hybrid crude palm oil and jackfruit axis flour as a wall material (N-JAF) were optimized using a 22 experimental design. They exhibited nanoscale diameters (<250 nm) and were characterized based on their zeta potential, apparent viscosity, pH, color, and total carotenoid content. The nanoparticles demonstrated a monodisperse distribution, good uniformity, and stability (polydispersity index < 0.25; zeta potentials: N-JSF -19.50 ± 1.47 mV and N-JAF -12.50 ± 0.17 mV), as well as high encapsulation efficiency (%) (N-JSF 86.44 ± 0.01 and N-JAF 90.43 ± 1.34) and an optimal carotenoid retention (>85%). These nanoparticles show potential for use as sustainable and clean-label HCPO alternatives in the food industry.

Combination of spectral and textural features of hyperspectral imaging for the authentication of the diet supplied to fattening cattle

This study explored the potential of hyperspectral imaging in the near infrared region (NIR-HSI) as a non-destructive and rapid tool to discriminate among two beef fattening diets. For that purpose, a feeding trial was carried out with a total of 24 purebred Pirenaica calves. Twelve of them were fed barley and straw (BS) while 11 animals were finished on vegetable by-products (VBPR). When comparing the reference measurements of the meat coming from those animals, only the total collagen ratio expressed the feeding effect (p-value<0.05). To undertake the authentication procedure, two discrimination approaches were run: partial least squares discriminant analysis (PLS-DA) and radial basis function-support vector machine (RBF-SVM). To precisely extract spectral and textural information from the lean portion of the meat steaks, various techniques were executed, such as principal component (PC) images, competitive adaptive reweighted sampling (CARS) for selecting optimal wavelengths, and gray-level-co-occurrence matrix (GLCM). After hyperspectral imaging and the combination of their own texture features, samples were classified according to feeding diet with an overall accuracy of 72.92% for PLS-DA and 80.56% for RBF-SVM. So, the potential of using HSI technology to authenticate the meat obtained from beef supplied a diet based on circular economy techniques was made in evidence.

Development of cellular construction material-based flax shives: Physico-mechanical and thermal characterisation

The reduction of energy consumption in construction, production of thermal insulation materials, and the solution of environmental problems by recycling by-product derived several industrial sectors are becoming greater problems. In this context, vegetable by-products are an excellent alternative product to substitute mineral aggregates because they are easily available and renewable low-cost raw materials, and have higher advantage for economy and environment concerns. The viability of using vegetable materials such as flax shives for developing a sustainable Lightweight Cellular Construction Material (LCCM) is investigated in this paper. The produced material containing different volumes of flax shives (0V (control specimen), 1V, and 2V) was lightened by creating a porous structure in the matrix through a chemical reaction between Aluminium powder and free lime from pre-formulated Tradical PF70 binder. A study conducted on hardened material properties has indicated a significant reduction in sample unit weight, thereby resulting in a level of compressive strength compatible with a load-bearing wall. The reduction in flexural strength was lower than that in compressive strength. This study has also highlighted the effect of the porous structure on the thermal conductivity that lead to provide a high degree of thermal insulation. These results show that the cellular material based on flax particle can be used as suitable insulated load-bearing walls.

Nutritional and Physicochemical Properties and Safe Consumption of Jackfruit Seeds (Artocarpus heterophyllus Lam.)

Fruits and vegetable by-products such as peels, rinds, and seeds are the focus of functional food research. By-products from jackfruit like seeds are functional foods/ingredients. However, studies on jackfruit seeds’ nutritional, physicochemical properties and safe consumption are limited. Thus, this study aimed to determine the nutritional and physicochemical properties of raw, roasted, and boiled jackfruit seeds, as well as how these seeds could be safely consumed. The nutrient composition, total dietary fiber composition and fermentability, resistant starch, antinutrients, heavy metals, and microbial load were determined using standard methods. Jackfruit seeds are good source of protein (9.9–10.2g/100g), ash (3.3–3.8g/100g), carbohydrates (21.45–82.15g/100g), a high source of dietary fiber (12.11–13.83g/100g), resistant starch (19.9–25.6g/100g) and amylose (20.61–23.03g/100g). Phytic acid, tannic acid, heavy metals, and microbial parameters of raw and thermally processed jackfruit seed were within acceptable limits, except for the microbial parameters in raw seeds. The starchy structure of processed jackfruit seed expands its granules with increased surface area, leading to better digestion. In conclusion, processed jackfruit seed can be a potential functional food or ingredient. Consumers and food industry professionals should be aware of the beneficial effects of jackfruit by-products.

استخدام النواتج الثانوية لمخلفات التصنيع الغذائي في تحسين الصفات النوعية والقيمة الغذائية للمخبوزات

About 50% of the secondary plant waste generated during the industrial production of fruits and vegetables is wasted, which negatively affects the environment and costs a lot of money. The secondary plant waste is a rich source of nutrients that support human health and protect it from many diseases (obesity and heart disease). It is also a source of dietary fiber and phenols, which are antioxidants that can be separated from wheat bran, corn bran, rice, fruit and vegetable seeds. which were introduced in the manufacture of baked products. Many studies of baked products fortified with vegetable by-products showed an improvement in the quality characteristics in addition to an increase in their nutritional value. Therefore, the aim of this article was to highlight the importance of exploiting plant residues and using them in baked products as a sustainable way to increase their nutritional value and obtain cheap products.

The Use of Fruit and Vegetable by-Products as Enhancers of Health Status of Piglets after Weaning: The Role of Bioactive Compounds from Apple and Carrot Industrial Wastes.

At weaning, piglets are exposed to a large variety of stressors, from environmental/behavioral factors to nutritional stress. Weaning transition affects the gastrointestinal tract especially, resulting in specific disturbances at the level of intestinal morphology, barrier function and integrity, mucosal immunity and gut microbiota. All these alterations are associated with intestinal inflammation, oxidative stress and perturbation of intracellular signaling pathways. The nutritional management of the weaning period aims to achieve the reinforcement of intestinal integrity and functioning to positively modulate the intestinal immunity and that of the gut microbiota and to enhance the health status of piglets. That is why the current research is focused on the raw materials rich in phytochemicals which could positively modulate animal health. The composition analysis of fruit, vegetable and their by-products showed that identified phytochemicals could act as bioactive compounds, which can be used as modulators of weaning-induced disturbances in piglets. This review describes nutritional studies which investigated the effects of bioactive compounds derived from fruit (apple) and vegetables (carrot) or their by-products on the intestinal architecture and function, inflammatory processes and oxidative stress at the intestinal level. Data on the associated signaling pathways and on the microbiota modulation by bioactive compounds from these by-products are also presented.

Best Combination of Vegetable By-Products for the Shelf-Life Extension of Fresh Pasta.

A combination of by-products was studied in fresh handmade pasta. Pomegranate peels and olive oil by-products were used in the range 0-6% (w/w) and properly combined in a total of nine combinations with an equal amount of broccoli by-products (10% w/w). The broccoli by-products were added to improve the sensory acceptance, which was compromised when the two above by-products were added to the dough. To verify the synergic effects, among these by-products, on tagliatelle shelf life, microbiological quality based on the main spoilage groups, sensory properties, appearance of visible molds, pH and moisture content were monitored in all the packaged samples stored at 4 °C. In addition to fortified pasta samples, control tagliatelle was also investigated. A mathematical approach was used to fit experimental data and calculate pasta shelf life. In addition, a mathematical model was also proposed to describe the dependence of the shelf life from each by-product percentage added to the formulation. Results showed that while the control fresh pasta lasted about 3 days for the undesired proliferation of yeasts and coliforms, all fortified samples maintained acceptable quality for at least one week. Depending on the by-product combination, shelf-life values could reach more than 13 days. The best combination of by-products calculated based on the mathematical model, that reached the highest shelf life (13.30 days), corresponded to 10% broccoli by-products combined with 6% olive oil by-products and 6% pomegranate peels.

Valorization of fruit and vegetable byproducts for the beta-glucan production from Euglena gracilis

Five fruit and vegetable byproducts were evaluated as carbon sources and media for beta-glucan production from Euglena gracilis. Orange peel showed the highest beta-glucan concentration (6.5 g/L) and productivity (1.9 g/L/day) when used as a medium. However, when employed as carbon sources, apple pomace showed the highest beta-glucan concentration (10.6 g/L) and productivity (3.5 g/L/day). The appropriate chemical oxygen demand/nitrogen ratio (71.1) and favorable carbon sources of apple contributed to beta-glucan production. Increasing sugar concentrations in apple pomace and orange peel from 10 to 30 g/L raised the beta-glucan concentration to 11.6 g/L. Using apple pomace and orange peel individually proved more effective than mixing them for beta-glucan production. Therefore, apple as a carbon source is the most effective fruit and vegetables byproduct for beta-glucan production. This is expected to reduce the cost of E. gracilis cultivation on a large-scale and contribute to the circular economy.