Valorizing coffee pulp by-products as anti-inflammatory ingredient of food supplements acting on IL-8 release

In recent years, the circular economy and sustainability have gained attention in the food industry aimed at recycling food industrial waste and residues. For example, several plant-based materials are nowadays used in packaging and biofuel production. Among them, by-products and waste from coffee processing constitute a largely available, low cost, good quality resource. Coffee production includes many steps, in which by-products are generated including coffee pulp, coffee husks, silver skin and spent coffee. This review aims to analyze the reasons why coffee waste can be considered as a valuable source in recycling strategies for the sustainable production of bio-based chemicals, materials and fuels. It addresses the most recent advances in monomer, polymer and plastic filler productions and applications based on the development of viable biorefinery technologies. The exploration of strategies to unlock the potential of this biomass for fuel productions is also revised. Coffee by-products valorization is a clear example of waste biorefinery. Future applications in areas such as biomedicine, food packaging and material technology should be taken into consideration. However, further efforts in techno-economic analysis and the assessment of the feasibility of valorization processes on an industrial scale are needed.

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Identification of hydroxytyrosyl oleate, a derivative of hydroxytyrosol with anti-inflammatory properties, in olive oil by-products

Food Chemistry ◽

10.1016/j.foodchem.2018.12.007 ◽

2019 ◽

Vol 279 ◽

pp. 105-113 ◽

Cited By ~ 14

Author(s):

Pierluigi Plastina ◽

Cinzia Benincasa ◽

Enzo Perri ◽

Alessia Fazio ◽

Giuseppina Augimeri ◽

...

Keyword(s):

Olive Oil ◽

Anti Inflammatory ◽

By Products

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Evaluation of Agro-Industrial by Products as Potential Local Feed for Ruminant Animals: Chemical Composition, Fiber Fractions and In Vitro Rumen Fermentation

ANIMAL PRODUCTION ◽

10.20884/1.jap.2018.20.3.715 ◽

2019 ◽

Vol 20 (3) ◽

pp. 155

Author(s):

Said Mirza Pratama ◽

Sitti Wajizah ◽

Anuraga Jayanegara ◽

Samadi Samadi

Keyword(s):

Chemical Composition ◽

Animal Feed ◽

Rumen Fermentation ◽

Coffee Pulp ◽

Fiber Fractions ◽

Ruminant Animals ◽

Coconut Meal ◽

By Products ◽

In Vitro Rumen Fermentation

Animals are considered as source of protein should be improved their productivity with the minimum cost production. Agro-industrial by products have been used as animal feed to reduce feed cost. The purpose of this study is to evaluate agro-industrial by product in Aceh as potential local feed for ruminant animals based on chemical composition, fiber fraction and in vitro rumen fermentation. There were eight sources of agro-industrial by products (sago residues, coconut meal, soybean-ketchup by product, coffee pulp, cacao pod, sago tree, corncob, and rice brand) which were collected from 3 different locations in Aceh. All agro-industrial by product samples were dried at 600C for 24 h and ground to pass a 1 mm sieve. Grounded samples were analyzed to determine chemical composition, fiber fractions and in vitro rumen fermentation. Incubation was conducted at temperature 390C for 48 h in water bath with three replicates. Data for in vitro rumen fermentation were statically calculated by using SPSS differences between treatments were stated (P≤0.05) by using Duncan Multiple Range Test (DMRT). The results indicated that agro industrial by product from coconut meal, ketchup residues, coffee by product, cacao by product, and rice brand can be used as source of protein and industrial by product from sago by product, sago tree and corncob can be used as source of energy. Neutral detergent insoluble CP (NDICP) and Acid detergent insoluble CP (ADICP) were relatively high for sago by product, sago tree and rice brand but relatively low for cacao by product and corncob. The value of incubated pH for most feed samples was in the normal range. In vitro dry matter digestibility (IVDMD) and in vitro organic matter digestibility (IVOMD) were significantly difference (P≤0.05) each agro-industrial by products with the highest for sago and the lowest for coffee by product. In conclusion, agro-industrial by products had a potential feed for ruminant animals both as protein and energy sources. However, feed ingredients with high fiber content and low degradability, further treatments such as physical, chemical and biological treatments were required to improve the feed quality.

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Biotransformation of Erythrodiol for New Food Supplements with Anti-Inflammatory Properties

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.0c01420 ◽

2020 ◽

Vol 68 (21) ◽

pp. 5910-5916

Author(s):

Pingping Shen ◽

Weiwei Wang ◽

Shaohua Xu ◽

Zhichao Du ◽

Wei Wang ◽

...

Keyword(s):

Food Supplements ◽

Anti Inflammatory

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Anti-inflammatory drugs degradation during LED-UV365 photolysis of free chlorine: roles of reactive oxidative species and formation of disinfection by-products

Water Research ◽

10.1016/j.watres.2020.116252 ◽

2020 ◽

Vol 185 ◽

pp. 116252 ◽

Cited By ~ 2

Author(s):

Chaoqun Tan ◽

Haotian Wu ◽

Huan He ◽

Xu Lu ◽

Haiying Gao ◽

...

Keyword(s):

Free Chlorine ◽

Reactive Oxidative Species ◽

Inflammatory Drugs ◽

Anti Inflammatory ◽

Oxidative Species ◽

By Products

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Plant Food Supplements with Anti-Inflammatory Properties: A Systematic Review (II)

Critical Reviews in Food Science and Nutrition ◽

10.1080/10408398.2012.691916 ◽

2013 ◽

Vol 53 (5) ◽

pp. 507-516 ◽

Cited By ~ 38

Author(s):

Chiara Di Lorenzo ◽

Mario Dell’agli ◽

Mihaela Badea ◽

Lorena Dima ◽

Elisa Colombo ◽

...

Keyword(s):

Systematic Review ◽

Food Supplements ◽

Plant Food ◽

Anti Inflammatory

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Evaluation of The Physicochemical, Sensorial and Antioxidant Properties of Functional Ale Beer Brewed with Rice and Fruit by-Products

Chiang Mai University Journal of Natural Sciences ◽

10.12982/cmujns.2021.031 ◽

2021 ◽

Vol 20 (2) ◽

Author(s):

Wichien Sriwichai ◽

Pakkawat Detchewa ◽

Patcharee Prasajak

Keyword(s):

Antioxidant Capacity ◽

Antioxidant Properties ◽

Principal Component ◽

Banana Peel ◽

Total Phenolic ◽

Malt Extract ◽

Flavonoid Content ◽

Coffee Pulp ◽

By Products ◽

Rice Powder

Functional beer brewed with a high bioactive compound ingredients is beneficial to prevent many diseases. Rice and fruit by-products are rich in bioactive compounds and have a potential for functional beer production. The aim of the present work was to assess the physicochemical, nutritional and sensorial properties of the beer brewed with rice and fruit by-products. The five formulas of beer investigated were the dried malt extract, Phitsanulok paddy rice powder, riceberry powder, banana peel and coffee pulp. The ratio of the dried malt extract and the other alternative ingredients was 80:20. The contents in reducing sugar, total phenolic compounds, flavonoid, chlorogenic acid, caffeine and dietary fiber were evaluated. The correlations between the physicochemical, sensorial, antioxidant properties and acceptability of beers were assessed by the Principal Component Analysis. The results showed that beers were differed in color density and have a low alcohol content. Among beer formula, beers brewed with coffee pulp was the richest in total phenolic and beers brewed with banana peel was the richest in flavonoid content (278.82 mg gallic acid equivalent/ L beer and 69.18 mg catechin equivalent/ L respectively). The antioxidant capacity was the highest in banana peel beer formula (76.64%). The Principal Component Analysis revealed that beers brewed with the two varieties of rice powder formula were in the same group of beer control (dried malt extract formula). These beers were characterized by a high note of appreciation from consumer. Whereas, a high correlation between the antioxidant capacity and total polyphenolic, flavonoid content was observed in beer fruit by-products formulas. The incorporation of two varieties of rice powder or fruit by-products was feasible in brewing process to produce a functional ale beer appreciated by customer and having a noticeable antioxidant capacity.

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Green Efficient Synthesis of Oxadiazole Derivatives as Analgesic and Antiinflammatory Agents

Current Green Chemistry ◽

10.2174/2213346107999200427080057 ◽

2020 ◽

Vol 7 (2) ◽

pp. 163-178

Author(s):

Biswa M. Sahoo ◽

Bera Venkata V. Ravi Kumar ◽

Bimal K. Banik ◽

Preetismita Borah

Keyword(s):

Therapeutic Agents ◽

Gastric Ulcers ◽

Efficient Synthesis ◽

Significant Side Effect ◽

Major Class ◽

Oxadiazole Derivatives ◽

Inflammatory Drugs ◽

Anti Inflammatory ◽

By Products ◽

Alternative Drugs

Non-steroidal anti-inflammatory drugs (NSAIDs) act as a major class of therapeutic agents. The biological activity of NSAIDs is due to the suppression of prostaglandin biosynthesis by inhibiting cyclooxygenase (COX) enzyme. COX is an endogenous enzyme, which catalyzes the conversion of arachidonic acid into prostaglandins. But the significant side effect by NSAIDs is the formation of gastric ulcers, irritation and GI bleeding. Therefore, alternative drugs that can overcome these limitations are necessary. Towards the goal, oxadiazole derivatives are designed and synthesized following a green chemistry approach. This method helps to reduce environmental pollution and the formation of by-products so that the yield of products is increased in less reaction time. It is observed that the anti- inflammatory activity of oxadiazoles is based on dual mechanisms, such as the inhibition of both COX and LOX (lipoxygenase) enzyme thereby reducing gastric ulceration. On this basis, research is carried out to develop efficient anti-inflammatory agents with minimal side effects by incorporating the oxadiazole moiety.

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