The health-promoting potential of peptides from brewing by-products: An up-to-date review

To obtain the coffee beverage, approximately 90% of the edible parts of the coffee cherry are discarded as agricultural waste or by-products (cascara or husk, parchment, mucilage, silverskin and spent coffee grounds). These by-products are a potential source of nutrients and non-nutrient health-promoting compounds, which can be used as a whole ingredient or as an enriched extract of a specific compound. The chemical composition of by-products also determines food safety of the novel ingredients. To ensure the food safety of coffee by-products to be used as novel ingredients for the general consumer population, pesticides, mycotoxins, acrylamide and gluten must be analyzed. According with the priorities proposed by the Food Agriculture Organization of the United Nations (FAO) to maximize the benefit for the environment, society and economy, food waste generation should be avoided in the first place. In this context, the valorization of food waste can be carried out through an integrated bio-refinery approach to produce nutrients and bioactive molecules for pharmaceutical, cosmetic, food and non-food applications. The present research is an updated literature review of the definition of coffee by-products, their composition, safety and those food applications which have been proposed or made commercially available to date based on their chemical composition.

Download Full-text

Bioactive components and health effects of pecan nuts and their byproducts: a review

Journal of Food Bioactives ◽

10.31665/jfb.2018.1127 ◽

2018 ◽

Vol 1 ◽

Cited By ~ 10

Author(s):

Emilio Alvarez-Parrilla ◽

Rafael Urrea-López ◽

Laura A. de la Rosa

Keyword(s):

Sensory Quality ◽

Raw Materials ◽

Polyphenolic Compounds ◽

Bioactive Components ◽

Phytochemical Content ◽

Native Tree ◽

Health Promoting ◽

By Products ◽

Polymeric Structures ◽

Potential Use

Pecan is a North American native tree that produces a stone fruit or kernel, commonly known as pecan nut,which is highly valuable worldwide due to its sensory quality, and health promoting properties derived from the presence of mono- and polyunsaturated fatty acids, tocopherols and monomeric and polymeric polyphenolic compounds. The increase in the demand for pecan nut leads to an increase in by-products such as leaves, cake and principally nutshell, which have high contents of bioactive components, making them interesting raw materials to produce nutraceuticals with health benefits. The phytochemical content of pecan oil and kernel, as well as that of the main pecan by-products is discussed in detail, paying special attention to the presence of individual polyphenols with monomeric and polymeric structures. Finally, studies regarding the biological activity and potential use of pecan oil, kernel and by-products are summarized and discussed.

Download Full-text

Grape Infusions: Between Nutraceutical and Green Chemistry

Sustainable Chemistry ◽

10.3390/suschem2030025 ◽

2021 ◽

Vol 2 (3) ◽

pp. 441-466

Author(s):

Alice Vilela ◽

Teresa Pinto

Keyword(s):

Green Chemistry ◽

Health Benefits ◽

Rich Source ◽

Proper Treatment ◽

Nutraceutical Compounds ◽

Health Promoting ◽

Grape Wine ◽

Herbal Infusions ◽

By Products

By tradition, herbal infusions have been mainly consumed for their pleasant taste, but, nowadays, the consumer, along with the pleasantness of drinking a savory beverage, also looks for their health benefits. Grapes and grape/wine by-products are a rich source of health-promoting compounds, presenting great potential for the development of new beverages. Moreover, grape-infusion preparation is no more than a sustainable or green way of extracting polyphenols and other nutraceutical compounds from grapes and grape leaves. In this review, we summarize the benefits of drinking grape infusions and discuss the sustainable processes of extracting potential nutraceutical compounds from grapes and grape by-products, which are often considered fermentation waste and are discarded to the environment without proper treatment.

Download Full-text

In Vitro Bioaccessibility of Citrus Pomace Compounds Possessing Health Promoting Properties with Potential to Reduce the Risk of Diabetes

Proceedings ◽

10.3390/iecn2020-06999 ◽

2020 ◽

Vol 61 (1) ◽

pp. 31

Author(s):

Adriana Maite Fernández-Fernández ◽

Eduardo Dellacassa ◽

Tiziana Nardin ◽

Roberto Larcher ◽

Adriana Gámbaro ◽

...

Keyword(s):

In Vitro Digestion ◽

No Production ◽

Food Ingredients ◽

Functional Ingredient ◽

Raw264.7 Macrophages ◽

In Vitro Bioaccessibility ◽

Health Promoting ◽

Orange Pomace ◽

By Products

Citrus (mandarin and orange) pomace is an agro-food industrial waste rich in polyphenols and dietary fiber with great potential as a functional ingredient. In this work, the chemical composition and in vitro bioaccessibility of health-promoting compounds present in raw citrus pomaces (Clemenule and Ortanique mandarins and Navel and Valencia oranges) were studied. In addition, the by-products were employed as food ingredients in cookies and the effect of the food matrix on the bioaccessibility of their bioactive compounds was evaluated. Nobiletin, hesperidin/neohesperidin, tangeretin, heptamethoxyflavone, tetramethylscutellarein, and naringin/narirutin were detected in the citrus samples by UHPLC-MS. Citrus pomaces were in vitro digested mimicking the human oral gastrointestinal conditions and the bioactivity of the digests (antioxidant, carbohydrases modulation, and anti-inflammatory effects) was assessed. The bioaccessibility of the antioxidants in the by-products was confirmed by Total Polyphenol Content (TPC) (6.6–11.0 mg GAE/g digest), ABTS (65.5–97.1 µmol TE/g digest), ORAC-FL assays (135.5–214.8 µmol TE/g digest), and inhibition of Reactive Oxygen Species (ROS) formation induced by treatment with tert-butyl hydroperoxide 1 mM in intestinal IEC-6 (19–45%) and CCD-18Co (28–45%) cells pretreated with the digests at concentrations ranging between 5 and 25 µg/mL. Inhibitors of the enzymatic activity of α-glucosidase (IC50 3.97–11.42 mg/mL) and α-amylase (IC50 58.04–105.68 mg/mL) also remained bioaccessible after in vitro digestion of citrus pomaces. In addition, the bioaccessible compounds in orange pomace samples significantly reduced (p < 0.05) the lipopolysaccharide (LPS)-induced nitric oxide (NO) production in RAW264.7 macrophages. The digests of orange pomace cookies with the nutrition claims “no-added sugars” and “source of fiber” presented antioxidant and anti-diabetic properties, and good sensory quality (6.9–6.7 on a scale of 1 to 9). The results obtained support the feasibility of unfractionated orange pomace as a functional ingredient for reducing the risk of diabetes. The health-promoting benefits observed in the present research might be, at least partially, associated with flavonoids.

Download Full-text

Coffee cell walls—composition, influence on cup quality and opportunities for coffee improvements

Food Quality and Safety ◽

10.1093/fqsafe/fyab012 ◽

2021 ◽

Vol 5 ◽

Author(s):

Li Zheng ◽

Zhang Chuntang ◽

Zhang Yuan ◽

Zeng Wei ◽

Cesarino Igor

Keyword(s):

Cell Wall ◽

Cell Walls ◽

Dry Mass ◽

Point Of View ◽

Research Attention ◽

Food Ingredients ◽

Significant Research ◽

Health Promoting ◽

High Concentrations ◽

By Products

Abstract The coffee beverage is the second most consumed drink worldwide after water. In coffee beans, cell wall storage polysaccharides (CWSPs) represent around 50 per cent of the seed dry mass, mainly consisting of galactomannans and arabinogalactans. These highly abundant structural components largely influence the organoleptic properties of the coffee beverage, mainly due to the complex changes they undergo during the roasting process. From a nutritional point of view, coffee CWSPs are soluble dietary fibers shown to provide numerous health benefits in reducing the risk of human diseases. Due to their influence on coffee quality and their health-promoting benefits, CWSPs have been attracting significant research attention. The importance of cell walls to the coffee industry is not restricted to beans used for beverage production, as several coffee by-products also present high concentrations of cell wall components. These by-products include cherry husks, cherry pulps, parchment skin, silver skin, and spent coffee grounds, which are currently used or have the potential to be utilized either as food ingredients or additives, or for the generation of downstream products such as enzymes, pharmaceuticals, and bioethanol. In addition to their functions during plant development, cell walls also play a role in the plant’s resistance to stresses. Here, we review several aspects of coffee cell walls, including chemical composition, biosynthesis, their function in coffee’s responses to stresses, and their influence on coffee quality. We also propose some potential cell wall–related biotechnological strategies envisaged for coffee improvements.

Download Full-text

Plant Foods By-Products as Sources of Health-Promoting Agents for Animal Production: A Review Focusing on the Tropics

Agronomy Journal ◽

10.2134/agronj2015.0555 ◽

2016 ◽

Vol 108 (5) ◽

pp. 1759-1774 ◽

Cited By ~ 6

Author(s):

J. L. Guil-Guerrero ◽

L. Ramos ◽

C. Moreno ◽

J. C. Zúñiga-Paredes ◽

M. Carlosama-Yepez ◽

...

Keyword(s):

Animal Production ◽

Plant Foods ◽

Health Promoting ◽

The Tropics ◽

By Products

Download Full-text

Synthesis of Lipophilic Esters of Tyrosol, Homovanillyl Alcohol and Hydroxytyrosol

Antioxidants ◽

10.3390/antiox8060174 ◽

2019 ◽

Vol 8 (6) ◽

pp. 174 ◽

Cited By ~ 7

Author(s):

Roberta Bernini ◽

Isabella Carastro ◽

Francesca Santoni ◽

Mariangela Clemente

Keyword(s):

Circular Economy ◽

Room Temperature ◽

Dimethyl Carbonate ◽

Low Cost ◽

Aqueous Media ◽

Low Molecular Weight ◽

Health Promoting ◽

Hydrophilic Character ◽

Valuable Compounds ◽

By Products

Low-molecular weight phenols such as tyrosol, homovanillyl alcohol and hydroxytyrosol are valuable compounds that exhibit a high number of health-promoting effects such as antioxidant, anti-inflammatory and anticancer activity. Despite these remarkable properties, their applications such as dietary supplements and stabilizers of foods and cosmetics in non-aqueous media are limited for the hydrophilic character. With the aim to overcome this limitation, the paper describes a simple and low-cost procedure for the synthesis of lipophilic esters of tyrosol, homovanillyl alcohol and hydroxytyrosol. The reactions were carried out under mild and green chemistry conditions, at room temperature, solubilizing the phenolic compounds in dimethyl carbonate, an eco-friendly solvent, and adding a little excess of the appropriate C2–C18 acyl chloride. The final products were isolated in good yields. Finally, according to the “circular economy” strategy, the procedure was applied to hydroxytyrosol-enriched extracts obtained by Olea europaea by-products to prepare a panel of lipophilic extracts that are useful for applications where solubility in lipid media is required.

Download Full-text

Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients

Frontiers in Nutrition ◽

10.3389/fnut.2021.730343 ◽

2021 ◽

Vol 8 ◽

Author(s):

Amaia Iriondo-DeHond ◽

Alejandra Rodríguez Casas ◽

Maria Dolores del Castillo

Keyword(s):

Point Of View ◽

Sensory Profile ◽

Food Ingredients ◽

Coffee Brew ◽

Daily Diet ◽

Regulatory Status ◽

Coffee Grounds ◽

Health Promoting ◽

Multiple Health ◽

By Products

Coffee melanoidins are generated by the Maillard reaction during the thermal processes occurring in the journey of coffee from the plant to the cup (during drying and roasting). Melanoidins, the brown pigments formed as the end products of this reaction, have been reported in cascara, silverskin, spent coffee grounds, and coffee brew. The latter is one of the main natural sources of melanoidins of the daily diet worldwide. However, their presence in coffee by-products has been recently described. These complex macromolecules possess multiple health-promoting properties, such as antioxidant, anti-inflammatory, dietary fiber effect, and prebiotic capacity, which make them very interesting from a nutritional point of view. In addition, they have a great impact on the sensory profile of foods and their acceptance by the consumers. The present study is a descriptive, narrative, mini-review about the nature, structure, digestibility, properties (sensory, nutritional, and health-promoting), safety and regulatory status of melanoidins from the coffee brew and its by-products with a special emphasis on the latter.

Download Full-text

Prunus avium L. (Sweet Cherry) By-Products: A Source of Phenolic Compounds with Antioxidant and Anti-Hyperglycemic Properties—A Review

Applied Sciences ◽

10.3390/app11188516 ◽

2021 ◽

Vol 11 (18) ◽

pp. 8516

Author(s):

Ana R. Nunes ◽

Ana C. Gonçalves ◽

Amílcar Falcão ◽

Gilberto Alves ◽

Luís R. Silva

Keyword(s):

Phenolic Compounds ◽

Sweet Cherry ◽

Prunus Avium ◽

Low Cost ◽

Folk Medicine ◽

Bioactive Constituents ◽

Health Promoting ◽

Ancient Times ◽

By Products ◽

Prunus Avium L

Prunus avium L. (sweet cherry) is one of the most appreciated fruit due to its organoleptic and nutritional value. Interestingly, cherry leaves, stems, and flowers are agri-food by-products rich in bioactive compounds that are mostly still unexploited. Stems and leaves have been used in folk medicine since ancient times. Recently, cherry flowers have also proved to be an interesting source of compounds with therapeutic properties. Phenolic compounds, namely hydroxycinnamic acids and flavonoids, are the most present phytochemicals in P. avium fruits and their by-products. These compounds have shown a good antioxidant potential to prevent oxidative stress-related diseases and glycemic control, fundamental in preventing and controlling diabetes mellitus. The present review summarizes the main phenolics found in P. avium stems, leaves, and flowers as compared to their fruits and describes their antioxidant and anti-hyperglycemic properties. Thus, these by-products are an accessible and low-cost source of bioactive constituents with interesting health-promoting properties, making their use promising in diabetes therapy.

Download Full-text

Glycerophospholipids in sea cucumber (Stichopus japonicus) and its processing by-products serve as bioactives and functional food ingredients

Journal of Food Bioactives ◽

10.31665/jfb.2018.1132 ◽

2018 ◽

Vol 1 ◽

Cited By ~ 2

Author(s):

Xin Zhou ◽

Da-Yong Zhou ◽

Fa-Wen Yin ◽

Liang Song ◽

Yu-Xin Liu ◽

...

Keyword(s):

Functional Food ◽

Sea Cucumber ◽

Total Lipids ◽

Food Ingredients ◽

Stichopus Japonicus ◽

Beneficial Effects ◽

Health Promoting ◽

Low Levels ◽

First Time ◽

By Products

Sea cucumber is a “healthy” food. Although previous studies have suggested that sea cucumber might serve as a potential rich source of polyunsaturated fatty acids (PUFAs) enriched phospholipid (PL), the molecular species of its PL has rarely been reported. In this study, some 200 glycerophospholipid (GP) species belonging to seven classes in processing by-products (spawns and intestines) of sea cucumber (Stichopus japonicus) were characterized for the first time. Most of the dominant GP species contained PUFAs, especially eicosapentaenoic acid (EPA, 20:5n-3) and arachidonic acid (AA, C20:4n-6). Meanwhile, the lipids contained high levels of PUFA (25.35–45.12% of total FAs) and polar lipid (65.55–85.95% of total lipids) but low levels of cholesterol (0.63–2.26% of total lipids). Among PL, phosphatidylcholine (38.34–65.56 mol%) was dominant. Therefore, PUFA enriched PL in sea cucumber may account for their nutritional and health beneficial effects. Meanwhile, by-products of Stichopus japonicus byproducts provide great potential as health-promoting food ingredients.

Download Full-text