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

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.

Download Full-text

Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph18115937 ◽

2021 ◽

Vol 18 (11) ◽

pp. 5937

Author(s):

María Ángeles Rivas ◽

Rocío Casquete ◽

Alberto Martín ◽

María de Guía Córdoba ◽

Emilio Aranda ◽

...

Keyword(s):

Bioactive Compounds ◽

Food Industry ◽

Agricultural Waste ◽

Added Value ◽

Beneficial Effects ◽

Healthy Nutrition ◽

New Methodologies ◽

Antioxidant And Antimicrobial Activity ◽

By Products

Nowadays, there is a growing interest in the extraction and identification of new high added-value compounds from the agro-food industry that will valorize the great amount of by-products generated. Many of these bioactive compounds have shown beneficial effects for humans in terms of disease prevention, but they are also of great interest in the food industry due to their effect of extending the shelf life of foods by their well-known antioxidant and antimicrobial activity. For this reason, an additional research objective is to establish the best conditions for obtaining these compounds from complex by-product structures without altering their activity or even increasing it. This review highlights recent work on the identification and characterization of bioactive compounds from vegetable by-products, their functional activity, new methodologies for the extraction of bioactive compounds from vegetables, possibly increasing their biological activity, and the future of the global functional food and nutraceuticals market.

Download Full-text

Evaluation of Fatty Acids Profile as a Useful Tool towards Valorization of By-Products of Agri-Food Industry

Foods ◽

10.3390/foods10112867 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2867

Author(s):

Rui Ferreira ◽

Sílvia Lourenço ◽

André Lopes ◽

Carlos Andrade ◽

José S. Câmara ◽

...

Keyword(s):

Fatty Acids ◽

Food Industry ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Scientific Basis ◽

Grape Pomace ◽

Added Value ◽

Fatty Acids Profile ◽

Potential Applications ◽

By Products

Worldwide, the food industry generates a large number of by-products from a wide variety of sources. These by-products represent an interesting and economical source of added value components with potential functionalities and/or bioactivities, which might be explored for industrial purposes, encouraging and promoting the circular economy concept. In this context, the current work aimed to evaluate the fatty acids (FAs) profile using gas chromatography–flame ionization detector (GC–FID) and Fourier Transform Infrared (FTIR), as well as the determination of related health lipid indices (e.g., atherogenic (AI) and thrombogenic (TI)) as a powerful strategy to investigate the potential applications of different agri-food by-products for human nutrition and animal feeding. This work results showed that polyunsaturated fatty acids (PUFAs) are the predominant group in grape pomace (72.7%), grape bunches (54.3%), and brewer’s spent grain (BSG, 59.0%), whereas carrot peels are dominated by monounsaturated fatty acids (MUFAs, 47.3%), and grape stems (46.2%), lees (from 50.8 to 74.1%), and potato peels (77.2%) by saturated fatty acids (SFAs). These findings represent a scientific basis for exploring the nutritional properties of agri-food by-products. Special attention should be given to grape pomace, grape bunches, and BSG since they have a high content of PUFAs (from 54.3 to 72.7%) and lower AI (from 0.11 to 0.38) and TI (from 0.30 to 0.56) indexes, suggesting their potential to provide a variety of health benefits against cardiovascular diseases including well-established hypotriglyceridemia and anti-inflammatory effects, products to which they are added.

Download Full-text

Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications

Molecules ◽

10.3390/molecules24224132 ◽

2019 ◽

Vol 24 (22) ◽

pp. 4132 ◽

Cited By ~ 41

Author(s):

Sofia C. Lourenço ◽

Margarida Moldão-Martins ◽

Vítor D. Alves

Keyword(s):

Food Industry ◽

Fruits And Vegetables ◽

Current Knowledge ◽

Natural Antioxidants ◽

Food Products ◽

Extraction Methods ◽

Synthetic Antioxidants ◽

Plant Materials ◽

Industry Applications ◽

By Products

In recent years, great interest has been focused on using natural antioxidants in food products, due to studies indicating possible adverse effects that may be related to the consumption of synthetic antioxidants. A variety of plant materials are known to be natural sources of antioxidants, such as herbs, spices, seeds, fruits and vegetables. The interest in these natural components is not only due to their biological value, but also to their economic impact, as most of them may be extracted from food by-products and under-exploited plant species. This article provides an overview of current knowledge on natural antioxidants: their sources, extraction methods and stabilization processes. In addition, recent studies on their applications in the food industry are also addressed; namely, as preservatives in different food products and in active films for packaging purposes and edible coatings.

Download Full-text

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.

Download Full-text

Nutritional Value and Modelling of Carotenoids Extraction from Pumpkin (Cucurbita Moschata) Peel Flour By-Product

International Journal of Food Engineering ◽

10.1515/ijfe-2018-0381 ◽

2019 ◽

Vol 15 (5-6) ◽

Author(s):

Priscilla M. Lima ◽

Fernanda T. V. Rubio ◽

Marluci P. Silva ◽

Lorena S. Pinho ◽

Márcia G. C. Kasemodel ◽

...

Keyword(s):

Food Industry ◽

Nutritional Value ◽

Fruits And Vegetables ◽

Extraction Efficiency ◽

Convective Drying ◽

Second Law ◽

Cucurbita Moschata ◽

Food Ingredient ◽

Total Carotenoids ◽

By Products

AbstractBy-products from fruits and vegetables are slices and peels that have been removed or rejected by the food industry and are considered to have low commercial value. Pumpkin peel is a source of carotenoids, minerals, antioxidants and phenolic compounds. This work studied the nutritional value of pumpkin peel flours produced by convective drying (40 °C) and milling. Pumpkin peel flours contained high contents of insoluble fibres (24.46 g/100 g), potassium (19.1 g/kg) and iron (152.5 mg/kg). Carotenoids were extracted using hexane at 40 °C, and flour particles were classified by 35-, 80- and 100-mesh sieves. The total carotenoids content ranged from 216.9 to 306.8 μg/g. Fick’s second law model computed that 215 min was required to extract 99 % of the total carotenoids. This work evidenced the effects of particle size on carotenoids extraction efficiency and demonstrated that pumpkin by-product flour could be used as a food ingredient or natural dye.

Download Full-text

Almond By-Products: Valorization for Sustainability and Competitiveness of the Industry

Foods ◽

10.3390/foods10081793 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1793

Author(s):

Marta Barral-Martinez ◽

Maria Fraga-Corral ◽

Pascual Garcia-Perez ◽

Jesus Simal-Gandara ◽

Miguel A. Prieto

Keyword(s):

Fatty Acids ◽

Food Industry ◽

Nutritional Value ◽

Unsaturated Fatty Acids ◽

The Other ◽

Added Value ◽

Waste Minimization ◽

Livestock Feed ◽

Pharmaceutical Industries ◽

By Products

The search for waste minimization and the valorization of by-products are key practices for good management and improved sustainability in the food industry. The production of almonds generates a large amount of waste, most of which is not used. Until now, almonds have been used for their high nutritional value as food, especially almond meat. The other remaining parts (skin, shell, hulls, etc.) are still little explored, even though they have been used as fuel by burning or as livestock feed. However, interest in these by-products has been increasing as they possess beneficial properties (caused mainly by polyphenols and unsaturated fatty acids) and can be used as new ingredients for the food, cosmetic, and pharmaceutical industries. Therefore, it is important to explore almond’s valorization of by-products for the development of new added-value products that would contribute to the reduction of environmental impact and an improvement in the sustainability and competitiveness of the almond industry.

Download Full-text

Bio Discarded from Waste to Resource

Foods ◽

10.3390/foods10112652 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2652

Author(s):

Irene Dini

Keyword(s):

Agricultural Production ◽

Food Industry ◽

Agricultural Waste ◽

Food Additives ◽

Value Added ◽

Waste Reduction ◽

Bioactive Molecules ◽

Social Benefits ◽

Production Chain ◽

Value Added Products

The modern linear agricultural production system allows the production of large quantities of food for an ever-growing population. However, it leads to large quantities of agricultural waste either being disposed of or treated for the purpose of reintroduction into the production chain with a new use. Various approaches in food waste management were explored to achieve social benefits and applications. The extraction of natural bioactive molecules (such as fibers and antioxidants) through innovative technologies represents a means of obtaining value-added products and an excellent measure to reduce the environmental impact. Cosmetic, pharmaceutical, and nutraceutical industries can use natural bioactive molecules as supplements and the food industry as feed and food additives. The bioactivities of phytochemicals contained in biowaste, their potential economic impact, and analytical procedures that allow their recovery are summarized in this study. Our results showed that although the recovery of bioactive molecules represents a sustainable means of achieving both waste reduction and resource utilization, further research is needed to optimize the valuable process for industrial-scale recovery.

Download Full-text

Larvae Mediated Valorization of Industrial, Agriculture and Food Wastes: Biorefinery Concept through Bioconversion, Processes, Procedures, and Products

Processes ◽

10.3390/pr8070857 ◽

2020 ◽

Vol 8 (7) ◽

pp. 857

Author(s):

Harish Karthikeyan Ravi ◽

Antoine Degrou ◽

Jérôme Costil ◽

Christophe Trespeuch ◽

Farid Chemat ◽

...

Keyword(s):

Food Industry ◽

Organic Waste ◽

Agricultural Waste ◽

Food Wastes ◽

Waste Biomass ◽

Viable Option ◽

Primary Metabolites ◽

The World ◽

Agriculture And Food ◽

By Products

Each year, the food supply chain produces more than 1.3 billion tons of food and agricultural waste, which poses serious environmental problems. The loss of the massive quantity of secondary and primary metabolites retrievable from this resource is a significant concern. What if there is a global solution that caters to the numerous problems arising due to the humongous volume of waste biomass generated in every part of the world? Insects, the tiny creatures that thrive in decaying organic matter, which can concentrate the nutrients present in dilute quantities in a variety of by-products, are an economically viable option. The bioconversion and nutritional upcycling of waste biomass with insects yield high-value products such as protein, lipids, chitin and frass. Insect-derived proteins can replace conventional protein sources in feed formulations. Notably, the ability of the black soldier fly (BSF) or Hermetia illucens to grow on diverse substrates such as agri-food industry side streams and other organic waste proves advantageous. However, the data on industrial-scale extraction, fractionation techniques and biorefinery schemes for screening the nutritional potential of BSF are scarce. This review attempts to break down every facet of insect processing and analyze the processing methods of BSF, and the functional properties of nutrients obtained thereof.

Download Full-text

Innovation Technology on Catfish Fillet By-Product as Raw Materials for Food Industry

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/934/1/012026 ◽

2021 ◽

Vol 934 (1) ◽

pp. 012026

Author(s):

D Dewita ◽

S Syahrul ◽

S W Sidauruk ◽

T Hidayat

Keyword(s):

Proximate Composition ◽

Food Industry ◽

Raw Materials ◽

Abdominal Fat ◽

Added Value ◽

Suitable Habitat ◽

Fish Fillet ◽

Organoleptic Quality ◽

Catfish Fillets ◽

By Products

Abstract Kampar Regency is one of the national catfish cultivation development clusters, and there are many catfish processing industries, especially fish fillet processing. The processing of catfish fillets always left by-products in the form of small pieces of meat, skin, bones, and abdominal fat, which amounts to around 50% – 60%. The by- products are mostly disposed to the environment around the industry, causing pungent odor pollution, as the byproducts contain protein, fat, minerals and crude enzymes which are suitable habitat for the growth of spoilage microbes. Therefore, it is very possible for these by-products to be processed further in order to obtain new products in the form of industrial raw materials that have economic added value. The objectives of this research are (1) Optimizing the utilization of by-products from fish fillet processing starch into raw materials for food industry that have economic value; and (2) understanding the characteristics of organoleptic quality and the proximate composition of the food industry raw materials produced. The research method used is an experimental method, namely experiments on processing by-products into raw materials for the food industry in the form of fish meal, fish oil and bone meal. The results showed that the number of by-products produced from processing the catfish fillets was arround 60% with, consisted of head, tailbone and fins by 37%, small pieces of meat 5%, viscera 10% and abdominal fat 8%. Furthermore, that raw materials having organoleptic quality and proximate composition that meet the SNI standards.

Download Full-text

Integral Valorization of Pineapple (Ananas comosus L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients

Foods ◽

10.3390/foods9010060 ◽

2020 ◽

Vol 9 (1) ◽

pp. 60 ◽

Cited By ~ 5

Author(s):

Débora A. Campos ◽

Tânia B. Ribeiro ◽

José A. Teixeira ◽

Lorenzo Pastrana ◽

Maria Manuela Pintado

Keyword(s):

Phenolic Compounds ◽

Green Chemistry ◽

Press Cake ◽

Biological Activities ◽

Bioactive Molecules ◽

Ananas Comosus ◽

Total Phenolic ◽

Lower Content ◽

Freeze Dried ◽

By Products

Industrial by-products are produced every day through fruit processing industries. Pineapple is not an exception; when processed, around 60% (w/w) of its weight are peels, stem, trimmings, and crown, the only used fruit part for human consumption. Due to high concerns of sustainability in the food system and negative high impact of human practice in the environment, a strategy has to be developed. Therefore, a green chemistry approach was applied to pineapple by-products to make an integrated valorization by the extraction of bioactive molecules. Two pineapple by-products (peels and stems) were studied, applying a green chemistry approach, which means the non-use of organic solvents or extreme methodologies. A subdivision of each by-product was done by the application of a juice machine. The peels and stems in the fresh state were ground separately, creating two fractions for each by-product—a juice and a wet pulp (press cake). The press cake was characterized, dried, and ground to create a fine powder flour. To the juice, a precipitation methodology with polysaccharides was applied, which allowed the bromelain separation (developing of an enzymatic fraction) from the fruit juice. The enzymatic extract was freeze-dried, and the juice was spray-dried, developing two more fine powders. Thus, three new ingredients were produced from each by-product, creating a total of six new ingredients. Overall, the enzymatic fractions represented around 0.26% (w/w) of pineapple weight. Pineapple stem juice represented 4.8% (w/w), and peel juice represented 17.3% (w/w). Pineapple stem flour represented 3.1% (w/w), and peel flour represented 11.4% (w/w) of the total pineapple weight. To valorize the by-products juices, a full characterization was performed of bioactive molecules and biological activities. When comparing the two juices, the peel juice showed lower content of total phenolic compounds, lower antioxidant capacity, and lower content of vitamin C. The different phenolic compounds were identified by HPLC analysis in the two pineapple by-products juices. However, the same compounds in both juices were quantified (chlorogenic, caffeic, and ferulic acids). On the other hand, the by-products flours had a high content of insoluble dietary fiber (IDF), mainly cellulose and hemicellulose. Therefore, the approach applied in this work opens the door to the production of green products, as a result of by-products valorization. This could be applied not only in the food industry but also in the nutraceutical and cosmetic industries.

Download Full-text