scholarly journals Applications of Compounds from Coffee Processing By-Products

Biomolecules ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1219 ◽  
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.

scholarly journals By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 137
Author(s):  
M. Fraga-Corral ◽  
P. Otero ◽  
J. Echave ◽  
P. Garcia-Oliveira ◽  
M. Carpena ◽  
...  
Keyword(s):  
Food Industry ◽  
Fruits And Vegetables ◽  
Biological Activities ◽  
Agricultural Waste ◽  
Bioactive Molecules ◽  
Added Value ◽  
Efficient Production ◽  
Natural Environments ◽  
Leather Industry ◽  
By Products

During recent decades, consumers have been continuously moving towards the substitution of synthetic ingredients of the food industry by natural products, obtained from vegetal, animal or microbial sources. Additionally, a circular economy has been proposed as the most efficient production system since it allows for reducing and reutilizing different wastes. Current agriculture is responsible for producing high quantities of organic agricultural waste (e.g., discarded fruits and vegetables, peels, leaves, seeds or forestall residues), that usually ends up underutilized and accumulated, causing environmental problems. Interestingly, these agri-food by-products are potential sources of valuable bioactive molecules such as tannins. Tannins are phenolic compounds, secondary metabolites of plants widespread in terrestrial and aquatic natural environments. As they can be found in plenty of plants and herbs, they have been traditionally used for medicinal and other purposes, such as the leather industry. This fact is explained by the fact that they exert plenty of different biological activities and, thus, they entail a great potential to be used in the food, nutraceutical and pharmaceutical industry. Consequently, this review article is directed towards the description of the biological activities exerted by tannins as they could be further extracted from by-products of the agri-food industry to produce high-added-value products.

scholarly journals Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients

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.

scholarly journals Food Waste and Agro By-Products: A Step towards Food Sustainability

2021 ◽  
Author(s):  
Ajita Tiwari ◽  
Roshna Khawas
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Agricultural Waste ◽  
Waste Utilization ◽  
Nutrient Recovery ◽  
World Population ◽  
World Food ◽  
Environment Pollution ◽  
Meat Packaging ◽  
By Products

Utilization of food/agricultural waste is having challenge and necessity in day to day life. It’s an important aspect for all the industries (food) for the process of modification and recovery. The main aim is to minimize deterioration and maximize utilization of food which will lead to less problems in waste management and environment pollution. In some of the meat packaging and food processing industries, waste utilization treatment has been implemented for successful and substantial processing. In need of growing demands of high nutritive and cheap price foods, requirements are getting high simultaneously with increasing world population. So, there is urgent need of nutrient recovery from wasted utilization and sources of food/feed will help to reduce the shortage of world food supplies to the coming generation.

scholarly journals Engineered Microbes for Pigment Production Using Waste Biomass

2020 ◽  
Vol 21 (2) ◽  
pp. 80-95 ◽  
Author(s):  
Zeba Usmani ◽  
Minaxi Sharma ◽  
Surya Sudheer ◽  
Vijai K. Gupta ◽  
Rajeev Bhat
Keyword(s):  
Food Waste ◽  
Organic Waste ◽  
Value Added ◽  
Natural Antioxidants ◽  
Bioactive Molecules ◽  
Waste Biomass ◽  
Microbial Systems ◽  
By Products ◽  
Made In ◽  
Value Added Products

Agri-food waste biomass is the most abundant organic waste and has high valorisation potential for sustainable bioproducts development. These wastes are not only recyclable in nature but are also rich sources of bioactive carbohydrates, peptides, pigments, polyphenols, vitamins, natural antioxidants, etc. Bioconversion of agri-food waste to value-added products is very important towards zero waste and circular economy concepts. To reduce the environmental burden, food researchers are seeking strategies to utilize this waste for microbial pigments production and further biotechnological exploitation in functional foods or value-added products. Microbes are valuable sources for a range of bioactive molecules, including microbial pigments production through fermentation and/or utilisation of waste. Here, we have reviewed some of the recent advancements made in important bioengineering technologies to develop engineered microbial systems for enhanced pigments production using agrifood wastes biomass/by-products as substrates in a sustainable way.

scholarly journals Onion Peel: Turning a Food Waste into a Resource

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 304
Author(s):  
Rita Celano ◽  
Teresa Docimo ◽  
Anna Lisa Piccinelli ◽  
Patrizia Gazzerro ◽  
Marina Tucci ◽  
...  
Keyword(s):  
Food Waste ◽  
High Performance ◽  
High Resolution Mass Spectrometry ◽  
Biological Activities ◽  
Agricultural Waste ◽  
Human Fibroblasts ◽  
Biological Properties ◽  
Bioactive Molecules ◽  
Onion Skin

Food waste is a serious problem for food processing industries, especially when it represents a loss of a valuable source of nutrients and phytochemicals. Increasing consumer demand for processed food poses the problem of minimizing waste by conversion into useful products. In this regard, onion (Allium cepa) waste consisting mainly of onion skin is rich in bioactive phenolic compounds. Here, we characterized the flavonoid profiles and biological activities of onion skin wastes of two traditional varieties with protected geographical indication (PGI), the red “Rossa di Tropea” and the coppery “Ramata di Montoro”, typically cultivated in a niche area in southern Italy. The phytochemical profiles of exhaustive extracts, characterized by ultra-high-performance liquid chromatography coupled with ultraviolet (UV) detection and high-resolution mass spectrometry, revealed that flavonols and anthocyanins were the characteristic metabolite classes of onion skins. Quercetin, quercetin glucosides and their dimer and trimer derivatives, and, among anthocyanins, cyanidin 3-glucoside, were the most abundant bioactive compounds. The potential of onion skins was evaluated by testing several biological activities: ABTS/oxygen radical absorbance capacity (ORAC) and in vitro alpha-glucosidase assays were performed to evaluate the antioxidant and anti-diabetic properties of the extracts and of their main compounds, respectively, and proliferative activity was evaluated by MTT assay on human fibroblasts. In the present study, by observing various biological properties of “Rossa di Tropea” and “Ramata di Montoro” onion-dried skins, we clearly indicated that this agricultural waste can provide bioactive molecules for multiple applications, from industrial to nutraceutical and cosmetical sectors.

scholarly journals By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 70 ◽  
Author(s):  
Natália Conceição ◽  
Bianca R. Albuquerque ◽  
Carla Pereira ◽  
Rúbia C. G. Corrêa ◽  
Camila B. Lopes ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Food System ◽  
Food Additives ◽  
Added Value ◽  
Phenolic Profile ◽  
Food Ingredients ◽  
Myrciaria Dubia ◽  
By Products ◽  
Fruit Part

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.

scholarly journals Valorisation of Organic Waste By-Products Using Black Soldier Fly (Hermetia illucens) as a Bio-Convertor

2021 ◽  
Vol 13 (15) ◽  
pp. 8345
Author(s):  
Kieran Magee ◽  
Joe Halstead ◽  
Richard Small ◽  
Iain Young
Keyword(s):  
Food Waste ◽  
Fish Feed ◽  
Black Soldier Fly ◽  
Hermetia Illucens ◽  
High Quality Protein ◽  
The Face ◽  
Beet Pulp ◽  
By Products ◽  
Hermetia Illucens Larvae

One third of food produced globally is wasted. Disposal of this waste is costly and is an example of poor resource management in the face of elevated environmental concerns and increasing food demand. Providing this waste as feedstock for black soldier fly (Hermetia illucens) larvae (BSFL) has the potential for bio-conversion and valorisation by production of useful feed materials and fertilisers. We raised BSFL under optimal conditions (28 °C and 70% relative humidity) on seven UK pre-consumer food waste-stream materials: fish trimmings, sugar-beet pulp, bakery waste, fruit and vegetable waste, cheese waste, fish feed waste and brewer’s grains and yeast. The nutritional quality of the resulting BSFL meals and frass fertiliser were then analysed. In all cases, the volume of waste was reduced (37–79%) and meals containing high quality protein and lipid sources (44.1 ± 4.57% and 35.4 ± 4.12%, respectively) and frass with an NPK of 4.9-2.6-1.7 were produced. This shows the potential value of BSFL as a bio-convertor for the effective management of food waste.

scholarly journals Extraction of Total Anthocyanins from Sicana odorifera Black Peel Fruits Growing in Paraguay for Food Applications

2021 ◽  
Vol 11 (13) ◽  
pp. 6026
Author(s):  
Laura Mereles ◽  
Silvia Caballero ◽  
Alberto Burgos-Edwards ◽  
Macarena Benítez ◽  
Danya Ferreira ◽  
...  
Keyword(s):  
Bioactive Molecules ◽  
Added Value ◽  
Total Anthocyanin ◽  
Efficient System ◽  
Natural Colorant ◽  
Solid Ratio ◽  
Screening Design ◽  
Total Anthocyanins ◽  
Food Applications ◽  
Antioxidant Characteristics

Sicana odorifera is a native fruit of South America large in size. Its dark-colored skin constitutes a useful byproduct for obtaining bioactive molecules because it is rich in polyphenolic compounds, such as anthocyanins. Obtaining appropriate extracts for obtaining anthocyanins can be useful for multiple applications in the food industry or for obtaining phytopharmaceuticals. In this work, the fruit and its peel composition were evaluated, an anthocyanin extraction system was designed and optimized, and the extract obtained was characterized. The peel composition of S. odorifera ripe fruits from the black accession growing in Paraguay was rich in polyphenol compounds and anthocyanins. Ultrasound-assisted extractions of total anthocyanins were studied, and the extraction variables were optimized. First, a screening design was considered to analyze time, pH, liquid–solid ratio, solvent concentration, and temperature. From the screening design, the significant variables were considered in a Box–Behnken design, and a response surface methodology was applied. The resulting total anthocyanin extract was characterized by UPLC-DAD-MS / MS-ESI. The most efficient system for the extraction of anthocyanins from the peel was at 15 min, 20 °C, pH = 6, 60% ethanol, and 80 mL/g of liquid–solid ratio. The highest concentration obtained was 61.908 mg C3G/g peel extract. In the extract, 12 main compounds were tentatively identified, including five anthocyanin derivatives, five flavonol derivatives, and two flavonol aglycones. This study provides information for the obtention of an anthocyanin-based dye from black kurugua peel, possibly useful for future applications as a natural colorant in high-added-value foods due to its antioxidant characteristics.

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

Foods ◽  
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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