Recent advances to recover value-added compounds from avocado by-products following a biorefinery approach

Wastewaters and by-products generated in the winemaking process are important and inexpensive sources of value-added compounds that can be potentially reused for the development of new products of commercial interest (i.e., functional foods). This research was undertaken in order to evaluate the potential of nanofiltration (NF) membranes in the recovery of anthocyanins and monosaccharides from a clarified Carménère grape marc obtained through a combination of ultrasound-assisted extraction and microfiltration. Three different flat-sheet nanofiltration (NF) membranes, covering the range of molecular weight cut-off (MWCO) from 150 to 800 Da, were evaluated for their productivity as well as for their rejection towards anthocyanins (malvidin-3-O-glucoside, malvidin 3-(acetyl)-glucoside, and malvidin 3-(coumaroyl)-glucoside) and sugars (glucose and fructose) in selected operating conditions. The selected membranes showed differences in their performance in terms of permeate flux and rejection of target compounds. The NFX membrane, with the lowest MWCO (150–300 Da), showed a lower flux decay in comparison to the other investigated membranes. All the membranes showed rejection higher than 99.42% for the quantified anthocyanins. Regarding sugars rejection, the NFX membrane showed the highest rejection for glucose and fructose (100 and 92.60%, respectively), whereas the NFW membrane (MWCO 300–500 Da) was the one with the lowest rejection for these compounds (80.57 and 71.62%, respectively). As a general trend, the tested membranes did not show a preferential rejection of anthocyanins over sugars. Therefore, all tested membranes were suitable for concentration purposes.

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Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation

Antioxidants ◽

10.3390/antiox10020165 ◽

2021 ◽

Vol 10 (2) ◽

pp. 165

Author(s):

Elisabetta Bravi ◽

Giovanni De Francesco ◽

Valeria Sileoni ◽

Giuseppe Perretti ◽

Fernanda Galgano ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Acids ◽

Liquid Waste ◽

Value Added ◽

Total Phenolic ◽

Antioxidant Compounds ◽

Brewing Industry ◽

Antioxidant Power ◽

Spent Grains ◽

By Products

The brewing industry produces high quantities of solid and liquid waste, causing disposal issues. Brewing spent grains (BSGs) and brewing spent hop (BSH) are important by-products of the brewing industry and possess a high-value chemical composition. In this study, BSG and BSH, obtained from the production process of two different types of ale beer (Imperial red and Belgian strong beer) were characterized in terms of valuable components, including proteins, carbohydrates, fat, dietary fiber, β-glucans, arabinoxylans, polyphenols, and phenolic acids, and antioxidant activity (Ferric Reducing Antioxidant Power Assay (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)). Significant concentrations of total polyphenols were observed in both BSH and BSG samples (average of about 10 mg GAE/g of dry mass); however, about 1.5-fold higher levels were detected in by-products of Belgian strong ale beer compared with Imperial red. Free and bound phenolic acids were quantified using a validated chromatographic method. A much higher level of total phenolic acids (TPA) (about 16-fold higher) was found in BSG samples compared with BSHs. Finally, their antioxidant potential was verified. By-products of Belgian strong ale beer, both BSG and BSH, showed significantly higher antioxidative capacity (about 1.5-fold lower inhibitory concentration (IC50) values) compared with spent grains and hop from the brewing of Imperial red ale. In summary, BSG and BSH may be considered rich sources of protein, carbohydrates, fiber, and antioxidant compounds (polyphenols), and have the potential to be upcycled by transformation into value-added products.

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Recent advances in applications of nano-agrochemicals for sustainable agricultural development

Environmental Science Processes & Impacts ◽

10.1039/d0em00404a ◽

2021 ◽

Author(s):

H Singh ◽

Archita Sharma ◽

Sanjeev Kumar ◽

Shailendra Kumar Arya ◽

Neha Bhardwaj ◽

...

Keyword(s):

Agricultural Development ◽

Agricultural Practices ◽

Agricultural Pollution ◽

Recent Advances ◽

By Products

Modern agricultural practices have triggered the process of agricultural pollution. This process can cause the degradation of the eco-systems, land, and environment owing to the modern-day by-products of agriculture. The...

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Utilization of Food Processing By-products in Extrusion Processing: A Review

Frontiers in Sustainable Food Systems ◽

10.3389/fsufs.2020.603751 ◽

2021 ◽

Vol 4 ◽

Author(s):

Debomitra Dey ◽

Jana K. Richter ◽

Pichmony Ek ◽

Bon-Jae Gu ◽

Girish M. Ganjyal

Keyword(s):

Functional Properties ◽

Low Cost ◽

Value Added ◽

Raw Material ◽

Practical Applications ◽

Extrusion Processing ◽

High Production Rate ◽

Wide Range ◽

Extruded Products ◽

By Products

The processing of agricultural products into value-added food products yields numerous by-products or waste streams such as pomace (fruit and vegetable processing), hull/bran (grain milling), meal/cake (oil extraction), bagasse (sugar processing), brewer's spent grain (brewing), cottonseed meal (cotton processing), among others. In the past, significant work in exploring the possibility of the utilization of these by-products has been performed. Most by-products are highly nutritious and can be excellent low-cost sources of dietary fiber, proteins, and bioactive compounds such as polyphenols, antioxidants, and vitamins. The amount of energy utilized for the disposal of these materials is far less than the energy required for the purification of these materials for valorization. Thus, in many cases, these materials go to waste or landfill. Studies have been conducted to incorporate the by-products into different foods in order to promote their utilization and tackle their environmental impacts. Extrusion processing can be an excellent avenue for the utilization of these by-products in foods. Extrusion is a widely used thermo-mechanical process due to its versatility, flexibility, high production rate, low cost, and energy efficiency. Extruded products such as direct-expanded products, breakfast cereals, and pasta have been developed by researchers using agricultural by-products. The different by-products have a wide range of characteristics in terms of chemical composition and functional properties, affecting the final products in extrusion processing. For the practical applications of these by-products in extrusion, it is crucial to understand their impacts on the qualities of raw material blends and extruded products. This review summarizes the general differences in the properties of food by-products from different sources (proximate compositions, physicochemical properties, and functional properties) and how these properties and the extrusion processing conditions influence the product characteristics. The discussion of the by-product properties and their impacts on the extrudates and their nutritional profile can be useful for food manufacturers and researchers to expand their applications. The gaps in the literature have been highlighted for further research and better utilization of by-products with extrusion processing.

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Research on formula establishment to produce nutritional seasoning powder from pangasius by-product hydrolysed protein

Ministry of Science and Technology, Vietnam ◽

10.31276/vjst.63(6).50-56 ◽

2021 ◽

Vol 63 (6) ◽

pp. 50-56

Author(s):

Thi Thu Hien Bui ◽

◽

Thanh Binh Nguyen ◽

Thi Diem Pham ◽

Thi Minh Nguyet Bui ◽

...

Keyword(s):

Protein Content ◽

Salt Content ◽

Value Added ◽

Research Process ◽

Raw Material ◽

Nutritional Content ◽

Powder Product ◽

Ginger Powder ◽

Pepper Powder ◽

By Products

The processing of pangasius fish has produced a number of by-products with economic and biological value such as heads, bones, and fins, but these products have not been fully utilised. The hydrolysed protein powder from pangasius by-products has a high nutritional content, attractive taste and mainly used as the raw material in the production of some value-added food products. The purpose of this study was to develop a formula to create seasoning products from protein powder hydrolysed pangasius by-products. The main ingredients such as pangasius protein powder, starch, basic spices (salt, sugar, onion powder, ginger, pepper, etc.) were studied and selected in the recipe for seasoning powder. In which, the research process to determine the ratio of the main ingredients was done with 25-45% protein powder from pangasius by-products combined with 20-35% modified starch; 16-24% salt; 5-20% sugar; 0.5-2% spice mixture of onion powder, ginger powder, pepper powder. Product quality was assessed through sensory criteria, protein content, carbohydrates, etc. Research results had built a formula for producing nutritional seasoning products from protein powder hydrolysed pangasius by-products with protein content 18-22%, carbohydrates 30-33%, salt content 18-20%, moisture content ≤10%, and food safety criteria meet the requirements according to current regulations.

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Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review

Sustainability ◽

10.3390/su14020605 ◽

2022 ◽

Vol 14 (2) ◽

pp. 605

Author(s):

Meththa Ranasinghe ◽

Ioannis Manikas ◽

Sajid Maqsood ◽

Constantinos Stathopoulos

Keyword(s):

Current Knowledge ◽

Value Added ◽

Phoenix Dactylifera ◽

Research Area ◽

Bakery Products ◽

Comprehensive Overview ◽

Food Ingredients ◽

Baked Goods ◽

Industry Standards ◽

By Products

Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The health benefits of dates and their incorporation into value-added products have been widely studied. The date-processing industry faces a significant sustainability challenge as more than 10% (w/w) of the production is discarded as waste or by-products. Currently, food scientists are focusing on bakery product fortification with functional food ingredients due to the high demand for nutritious food with more convenience. Utilizing date components in value-added bakery products is a trending research area with increasing attention. Studies where the researchers tried to improve the quality of bakery goods by incorporating date components have shown positive results, with several drawbacks that need attention and further research. The objective of this review is to present a comprehensive overview of the utilization of date components in bakery products and to identify gaps in the current knowledge. This review will help focus further research in the area of valorization of date by-products and thereby contribute to the generation of novel functional bakery products that meet consumer expectations and industry standards, thus generating income for the relevant industry and considerable alleviation of the environmental burden this waste and by-products contribute to. Only a few studies have been focused on utilizing date by-products and their extracts for baked goods, while a research area still remaining under-explored is the effect of incorporation of date components on the shelf life of bakery products.

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Utilization of marine by-products for the recovery of value-added products

Journal of Food Bioactives ◽

10.31665/jfb.2019.5183 ◽

2019 ◽

Vol 6 ◽

Cited By ~ 4

Author(s):

Fereidoon Shahidi ◽

Vamadevan Varatharajan ◽

Han Peng ◽

Ruchira Senadheera

Keyword(s):

Fish Meal ◽

Value Added ◽

Food Ingredients ◽

Fisheries Resources ◽

Feed Production ◽

Lipid Fractions ◽

By Catch ◽

Fish And Shellfish ◽

By Products ◽

Value Added Products

The world fisheries resources have exceeded 160 million tons in recent years. However, every year a considerable amount of total catch is discarded as by-catch or as processing leftovers, and that includes trimmings, fins, frames, heads, skin, viscera and among others. In addition, a large quantity of processing by-products is accumulated as shells of crustaceans and shellfish from marine bioprocessing plants. Recognition of the limited marine resources and the increasing environmental pollution has emphasized the need for better utilization of the by-products. Marine by-products contain valuable protein and lipid fractions, minerals, enzymes as well as many other components. The major fraction of by-products are used for feed production—in making fish meal/oil, but this has low profitability. However, there are many ways in which the fish and shellfish waste could be better utilized, including the production of novel food ingredients, nutraceuticals, pharmaceuticals, biomedical materials, fine chemicals, and other value-added products. In recent times, much research is conducted in order to explore the possible uses of different by-products. This contribution primarily covers the characteristics and utilization of the main ingredients such as protein, lipid, chitin and its derivatives, enzymes, carotenoids, and minerals originating from marine by-products.

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