Rational use of flour and cereal by products

Camu-camu (Myrciaria dubia (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were identified, with myricetin-O-pentoside and cyanindin-3-O-glucoside being the main compounds in peels, followed by p-coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel displayed the richest phenolic profile among samples, as well as the most significant antibacterial (MICs = 0.625–10 mg/mL) and anti-proliferative (GI50 = 180 µg/mL against HeLa cells) activities. For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results suggest the possibility of using the camu-camu peel as a source of food additives.

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Antimicrobial Activity and Chemical Characterization of a Non-Polar Extract of Saffron Stamens in Food Matrix

Foods ◽

10.3390/foods10040703 ◽

2021 ◽

Vol 10 (4) ◽

pp. 703

Author(s):

Severino Zara ◽

Giacomo L. Petretto ◽

Alberto Mannu ◽

Giacomo Zara ◽

Marilena Budroni ◽

...

Keyword(s):

Chemical Composition ◽

Fatty Acid Content ◽

Chemical Characterization ◽

Antimicrobial Activities ◽

Added Value ◽

Gas Chromatography Mass Spectrometry ◽

Food Matrix ◽

Bacterial Strains ◽

By Products

The production of saffron spice generates large quantities of plant by-products: over 90% of the plant material collected is discarded, and a consideration fraction of this waste is plant stamens. This work investigated the chemical composition and the antimicrobial activities of the non-polar fraction extracted from four different saffron flower stamens. The chemical composition of ethereal extracts of the saffron stamens was qualitatively assessed by means of gas–chromatography-mass spectrometry (GC-MS) and nuclear magnetic resonance (NMR) analyses. These analyses revealed ethereal extracts to possess a high polyunsaturated fatty acid content. In vitro antibacterial activity of stamen extracts showed no large differences between Gram-positive and Gram-negative bacteria in terms of minimal inhibitory concentration (MIC). In food matrix microbial analysis of the bacterial strains belonging to the main foodborne pathogen species, including Staphylococcus aureus DSM 20231, Escherichia coli DSM 30083, and Listeria monocytogenes DSM 20600, using low-fat UHT milk, revealed a statistically significant reduction in the number of cells (particularly for E. coli and S. aureus with a complete elimination of the population of the two target bacteria following incubation in diethyl ether extracts of saffron stamen (DES) at high concentrations tested, both at 37 °C and 6 °C (for 48 h and 7 days, respectively). A synergic effect was observed when the pathogens were incubated at 6 °C with DES. This work shows these by-products to be excellent sources of bioactive compounds, which could be exploited in high-added-value products, such as food, cosmetics, and drugs.

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Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees

Foods ◽

10.3390/foods10071510 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1510

Author(s):

María Ángeles Rivas ◽

Rocío Casquete ◽

María de Guía Córdoba ◽

Santiago Ruíz-Moyano ◽

María José Benito ◽

...

Keyword(s):

Chemical Composition ◽

Functional Properties ◽

Dietary Fibre ◽

Water Retention ◽

Point Of View ◽

Water Retention Capacity ◽

Retention Capacity ◽

Oil Retention ◽

High Antioxidant Activity ◽

By Products

The objective of this study was to evaluate, from a technological and nutritional point of view, the chemical composition and functional properties of the industrial winemaking by-products, namely skins, stems and lees. The chemical and physical characteristics, as well as the functional properties (fat and water retention and swelling capacity, antioxidant capacity, and their prebiotic effect), of the dietary fibre of these by-products were studied. The results showed that the skins, stems, and lees are rich in fibre, with the stem fibre containing the highest amounts of non-extractable polyphenols attached to polysaccharides with high antioxidant activity and prebiotic effect. Lee fibre had the highest water retention capacity and oil retention capacity. The results reveal that winemaking by-products could be used as a source of dietary fibre with functional characteristics for food applications.

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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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Chemical Composition, Antioxidant Potential and Enzymes Inhibitory Properties of Globe Artichoke By‐Products

Chemistry & Biodiversity ◽

10.1002/cbdv.202000073 ◽

2020 ◽

Author(s):

Ines Ben Rejeb ◽

Nahla Dhen ◽

Mohamed Gargouri ◽

Abdennacer Boulila

Keyword(s):

Chemical Composition ◽

Antioxidant Potential ◽

Globe Artichoke ◽

By Products

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Effect of extraction method on chemical composition and functional characteristics of high dietary fibre powders obtained from asparagus by-products

Food Chemistry ◽

10.1016/j.foodchem.2008.07.075 ◽

2009 ◽

Vol 113 (2) ◽

pp. 665-671 ◽

Cited By ~ 83

Author(s):

J.M. Fuentes-Alventosa ◽

G. Rodríguez-Gutiérrez ◽

S. Jaramillo-Carmona ◽

J.A. Espejo-Calvo ◽

R. Rodríguez-Arcos ◽

...

Keyword(s):

Chemical Composition ◽

Dietary Fibre ◽

Extraction Method ◽

Functional Characteristics ◽

By Products

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Fragaria Genus: Chemical Composition and Biological Activities

Molecules ◽

10.3390/molecules25030498 ◽

2020 ◽

Vol 25 (3) ◽

pp. 498 ◽

Cited By ~ 2

Author(s):

Radu Claudiu Fierascu ◽

Georgeta Temocico ◽

Irina Fierascu ◽

Alina Ortan ◽

Narcisa Elena Babeanu

Keyword(s):

Chemical Composition ◽

Biological Activities ◽

Scientific Research ◽

Biological Properties ◽

Wide Spread ◽

Scientific Papers ◽

The Subject ◽

Main Components ◽

By Products ◽

Fragaria Species

The strawberries represent in our days one of the main fresh fruits consumed globally, inevitably leading to large amounts of by-products and wastes. Usually appreciated because of their specific flavor, the strawberries also possess biological properties, including antioxidant, antimicrobial, or anti-inflammatory effects. In spite of the wide spread of the Fragaria genus, few species represent the subject of the last decade scientific research. The main components identified in the Fragaria species are presented, as well as several biological properties, as emerging from the scientific papers published in the last decade.

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Applications of Compounds from Coffee Processing By-Products

Biomolecules ◽

10.3390/biom10091219 ◽

2020 ◽

Vol 10 (9) ◽

pp. 1219 ◽

Cited By ~ 3

Author(s):

Amaia Iriondo-DeHond ◽

Maite Iriondo-DeHond ◽

María Dolores del Castillo

Keyword(s):

Food Safety ◽

Chemical Composition ◽

Food Waste ◽

Agricultural Waste ◽

Bioactive Molecules ◽

Coffee Grounds ◽

Food Applications ◽

Health Promoting ◽

Definition Of ◽

By Products

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.

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