scholarly journals Bioactive Compounds of Nutraceutical Value from Fishery and Aquaculture Discards

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1495
Author(s):  
Mirko Mutalipassi ◽  
Roberta Esposito ◽  
Nadia Ruocco ◽  
Thomas Viel ◽  
Maria Costantini ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Functional Foods ◽  
Bioactive Molecules ◽  
Antioxidant Compounds ◽  
Industrial Processing ◽  
Collagen Peptides ◽  
Nutraceutical Compounds ◽  
Biodiesel Synthesis ◽  
Anti Cancer ◽  
By Products

Seafood by-products, produced by a range of different organisms, such as fishes, shellfishes, squids, and bivalves, are usually discarded as wastes, despite their possible use for innovative formulations of functional foods. Considering that “wastes” of industrial processing represent up to 75% of the whole organisms, the loss of profit may be coupled with the loss of ecological sustainability, due to the scarce recycling of natural resources. Fish head, viscera, skin, bones, scales, as well as exoskeletons, pens, ink, and clam shells can be considered as useful wastes, in various weight percentages, according to the considered species and taxa. Besides several protein sources, still underexploited, the most interesting applications of fisheries and aquaculture by-products are foreseen in the biotechnological field. In fact, by-products obtained from marine sources may supply bioactive molecules, such as collagen, peptides, polyunsaturated fatty acids, antioxidant compounds, and chitin, as well as catalysts in biodiesel synthesis. In addition, those sources can be processed via chemical procedures, enzymatic and fermentation technologies, and chemical modifications, to obtain compounds with antioxidant, anti-microbial, anti-cancer, anti-hypertensive, anti-diabetic, and anti-coagulant effects. Here, we review the main discards from fishery and aquaculture practices and analyse several bioactive compounds isolated from seafood by-products. In particular, we focus on the possible valorisation of seafood and their by-products, which represent a source of biomolecules, useful for the sustainable production of high-value nutraceutical compounds in our circular economy era.

Nutraceuticals from Marine Bionetworks

2019 ◽  
Vol 15 (4) ◽  
pp. 338-344
Author(s):  
Abhitav Tiwari ◽  
Shambhawi Pritam ◽  
Keerti Mishra ◽  
Mehshara Khan ◽  
Neeraj Upmanyu ◽  
...  
Keyword(s):  
Dietary Supplements ◽  
Bioactive Compounds ◽  
Daily Basis ◽  
Marine Organisms ◽  
Bioactive Molecules ◽  
Natural Sources ◽  
Nutraceutical Compounds ◽  
Potential Sources ◽  
Immense Potential ◽  
Potential Use

“Nutrition” and “Pharmaceutical” together build up the perception of “Nutraceuticals” that refer to the food or dietary supplements that help to incorporate additional health benefits to the fundamental sustenance accomplished on daily basis. Each nutraceutical contains one or more bioactive molecules that are usually obtained by chemical and/ or biotechnological synthesis or by extraction from natural sources. Among the natural sources, marine bionetwork possess immense potential for the presence of bioactive compounds. Some of these bioactive compounds as isolated from marine sources, have potential use as nutraceuticals. This mini review provides a brief overview of nutraceutical compounds from marine sources that are currently under research and/or have been commercialized. A detailed discussion on the biochemical categories of compounds and the marine organisms that play as potential sources of these bioactive nutraceutical compounds have been included.

scholarly journals Valorization of Kiwi by-Products for the Recovery of Bioactive Compounds: Circular Economy Model

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 9
Author(s):  
Franklin Chamorro ◽  
María Carpena ◽  
Bernabé Nuñez-Estevez ◽  
Miguel A. Prieto ◽  
Jesus Simal-Gandara
Keyword(s):  
Bioactive Compounds ◽  
Circular Economy ◽  
Agricultural Production ◽  
Organic Waste ◽  
Antimicrobial Activities ◽  
Added Value ◽  
Economic Returns ◽  
Industrial Processing ◽  
Pharmaceutical Industries ◽  
By Products

Currently, agricultural production generates large amounts of organic waste, both from the maintenance of farms and crops, and from the industrialization of the product. Generally, these wastes are accumulated in landfills or burned, sometimes causing environmental problems. However, many scientific studies suggest that these residues are rich in bioactive compounds, so these matrices could be revalued for their use in food, cosmetic, or pharmaceutical industries. In this way, the circular and sustainable economy is favored, while obtaining products with high added value. In this case, this approach is applied to the residues generated from kiwi production, since numerous studies have shown the high content of kiwi in bioactive compounds of interest, such as phenolic compounds, vitamins, and carotenoids. These compounds have been reported for their antioxidant, anti-inflammatory, and antimicrobial activities, among other beneficial properties for health such as its use as prebiotic. Therefore, this article reviews the potential of residues derived from industrial processing and agricultural maintenance of kiwi as promising matrices for the development of new nutraceutical, cosmetic, or pharmacological products, obtaining, at the same time, economic returns and a reduction of the environmental impact of this industry, attaching it to the perspective of the circular economy.

scholarly journals Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 106
Author(s):  
Francisco J. Martí-Quijal ◽  
Sucheta Khubber ◽  
Fabienne Remize ◽  
Igor Tomasevic ◽  
Elena Roselló-Soto ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Current Knowledge ◽  
Scale Up ◽  
Added Value ◽  
High Yield ◽  
Future Research ◽  
Antioxidant Compounds ◽  
Antioxidant Peptides ◽  
Natural Preservatives ◽  
By Products

Industrial food waste has potential for generating income from high-added-value compounds through fermentation. Solid-state fermentation is promising to obtain a high yield of bioactive compounds while requiring less water for the microorganism’s growth. A number of scientific studies evinced an increase in flavonoids or phenolics from fruit or vegetable waste and bioactive peptides from cereal processing residues and whey, a major waste of the dairy industry. Livestock, fish, or shellfish processing by-products (skin, viscera, fish scales, seabass colon, shrimp waste) also has the possibility of generating antioxidant peptides, hydrolysates, or compounds through fermentation. These bioactive compounds (phenolics, flavonoids, or antioxidant peptides) resulting from bacterial or fungal fermentation are also capable of inhibiting the growth of commonly occurring food spoilage fungi and can be used as natural preservatives. Despite the significant release or enhancement of antioxidant compounds through by-products fermentation, the surface areas of large-scale bioreactors and flow patterns act as constraints in designing a scale-up process for improved efficiency. An in-process purification method can also be the most significant contributing factor for raising the overall cost. Therefore, future research in modelling scale-up design can contribute towards mitigating the discard of high-added-value generating residues. Therefore, in this review, the current knowledge on the use of fermentation to obtain bioactive compounds from food by-products, emphasizing their use as natural preservatives, was evaluated.

scholarly journals Multifunctional Ingredient from Aqueous Flavonoidic Extract of Yellow Onion Skins with Cytocompatibility and Cell Proliferation Properties

2021 ◽  
Vol 11 (16) ◽  
pp. 7243
Author(s):  
Ștefania Adelina Milea ◽  
Oana Crăciunescu ◽  
Gabriela Râpeanu ◽  
Anca Oancea ◽  
Elena Enachi ◽  
...  
Keyword(s):  
Cell Proliferation ◽  
Whey Protein ◽  
Dry Weight ◽  
Appreciable Amount ◽  
Antioxidant Compounds ◽  
Phytochemical Content ◽  
Industrial Processing ◽  
By Products ◽  
Yellow Onion

Significant quantities of onion are cultivated annually, such that industrial processing leads to an appreciable amount of by-products, estimated at around 500,000 tons. Onion skins are considered an important source of naturally occurring antioxidant compounds, particularly flavonoid compounds. Our study follows the development of a sustainable solution in order to manage the by-products of yellow onion skins by designing ingredients with multifunctional activities. A green solvent aqueous extraction of flavonoids was applied to obtain a safe, flavonoid-enriched extract, yielding a total flavonoid content of 50.21 ± 0.09 mg quercetin equivalent (QE)/g dry weight (DW), and an antioxidant activity of 250.81 ± 6.76 mM Trolox/g DW. Complex biopolymeric matrices consisting of whey protein isolates, whey protein hydrolysates, maltodextrin, and pectin were further dissolved in the flavonoid-enriched aqueous extract, followed by freeze-drying. Two powders were obtained, both showing satisfactory phytochemical content and good stability during storage. The application of confocal microscopy revealed that the microscopic structure of the powders have a distribution of the bioactive compounds within the biopolymeric matrices. The in vitro digestion suggested remarkable stability in the gastric tract and a flavonoid-controlled release in the intestinal phase. A significant compatibility range of up to 1 mg/mL for both powders was found, whereas concentrations between 10 and 250 µg/mL stimulated cell proliferation after 24 h of cultivation. The powders showed satisfactory thermal and pH stability, which favors their addition to different food matrices.

scholarly journals Health benefits of olive oil and by-products and possible innovative applications for industrial processes

2021 ◽  
Vol 11 (7) ◽  
pp. 295
Author(s):  
Mariangela Centrone ◽  
Marianna Ranieri ◽  
Annarita Di Mise ◽  
Mariagrazia D'Agostino ◽  
Maria Venneri ◽  
...  
Keyword(s):  
Olive Oil ◽  
Human Health ◽  
Bioactive Compounds ◽  
Virgin Olive Oil ◽  
Bioactive Molecules ◽  
Green Economy ◽  
In Vivo Studies ◽  
Industrial Processes ◽  
By Products

In the last few years, the production of olive oil has incredibly increased due to its beneficial properties on human health. On the other hand, the amount of waste and by-products derived from the olive oil industry has increased as well, prompting the development of new fields of research aiming to reduce disposal costs and valorize bioactive compounds from the viewpoint of the green economy. Interestingly, olive oil and by-products contain numerous molecules, including phenols, exhibiting pleiotropic effects in both in vitro and in vivo studies. This review aims to describe the more recent studies focusing to identify and describe the potential roles and the new applications of extracts isolated from wastes and by-products or specific compounds, such as hydroxytyrosol (HT) and oleuropein. Extracts or bioactive molecules from olive oil and by-products have been proposed as a food additive, to produce biofuel, for animal feeding, and to create new matrices in bioremediation protocols. Moreover, bio-compounds have been described to have numerous beneficial effects on human health as they reduce the risk of developing certain chronic diseases. Despite the already published studies, more research is necessary to valorize bioactive compounds in olive oil and by-products, as well as their potential use to improve human health and green applications in different industrial processes.                 Keywords: extra virgin olive oil, by-products, olive leaf extract, bioactive compounds, human health, and industrial application

scholarly journals Potential and opportunities of nutmeg pericarp as functional foods

2021 ◽  
Vol 306 ◽  
pp. 04007
Author(s):  
Rosniyati Suwarda ◽  
Risma Fira Suneth ◽  
Wahid ◽  
Dewi Sondari
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Functional Foods ◽  
Agricultural Waste ◽  
Economic Value ◽  
Added Value ◽  
Seed Kernel ◽  
Native Plant ◽  
Anti Cancer ◽  
Phytochemical Compounds

Nutmeg (Myristica fragrans Houtt) is a native plant of Banda Island known as the Spice Islands. Nutmeg fruit consists of the pericarp or rind, the seed kernel inside (nutmeg), and the nutmeg is a red lacy (aryl) covering the kernel (mace). Nutmeg pericarp contributing 80-85% of the total weight of the nutmeg fruit but its use is still not getting enough attention and a lot of it is wasted as agricultural waste which can pollute the environment. This is because the economic value is considered to be lower than the seeds and mace of nutmeg. This article aims to review the potential and oppurtunity benefits of nutmeg meat waste (pericarp) for human health and its application in functional foods. The method used in this paper is a literature review. The results show that, the pericarp has been reported to contain bioactive compounds similar to those of nutmeg and mace oil which have pharmacological values. Phytochemical compounds are beneficial to human health as anti-inflammatory, anti-diabetes, anti-microbial agents, antixidants, anti-depressants, anti-convulsants, and anti-cancer agents. Based on the composition, the pericarp is potentially used as a functional food to increase added value and reduce environmental pollution. In addition, the abundance of materials, relatively low prices, and the importance of healthy food for the health of the human provide opportunities for the development of functional foods based on bioactive compounds.

scholarly journals Antioxidant Status of Broiler Chickens Fed Diets Supplemented with Vinification by-Products: A Valorization Approach

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1250
Author(s):  
Alexandros Mavrommatis ◽  
Elisavet Giamouri ◽  
Eleni D. Myrtsi ◽  
Epameinondas Evergetis ◽  
Katiana Filippi ◽  
...  
Keyword(s):  
Broiler Chickens ◽  
Basal Diet ◽  
Oxidative Status ◽  
Feed Additives ◽  
Grape Pomace ◽  
Bioactive Molecules ◽  
Breast Muscle ◽  
Feed Consumption ◽  
Antioxidant Compounds ◽  
By Products

Vinification by-products display great potential for utilization as feed additives rich in antioxidant compounds. Thus, the effect of dietary ground grape pomace (GGP), wine lees extract rich in yeast cell walls (WYC), and grape stem extracts (PE) on the relative expression of several genes involved in liver oxidative mechanisms and the oxidative status of the blood and breast muscle of broiler chickens was investigated. In total, 240 one-day-old as hatched chicks (Ross 308) were assigned to four treatments, with four replicate pens and 15 birds in each pen. Birds were fed either a basal diet (CON) or a basal diet supplemented with 25 g/kg GGP, or 2 g/kg WYC, or 1 g starch including 100 mg pure stem extract/kg (PE) for 42 d. The polyphenolic content of vinification by-products was determined using an LC-MS/MS library indicating as prevailing compounds procyanidin B1 and B2, gallic acid, caftaric acid, (+)-catechin, quercetin, and trans-resveratrol. Body weight and feed consumption were not significantly affected. The relative transcript level of GPX1 and SOD1 tended to increase in the liver of WYC-fed broilers, while NOX2 tended to decrease in the PE group. SOD activity in blood plasma was significantly increased in WYC and PE compared to the CON group. The total antioxidant capacity measured with FRAP assay showed significantly higher values in the breast muscle of PE-fed broilers, while the malondialdehyde concentration was significantly decreased in both WYC- and PE-fed broilers compared to the CON group. The exploitation of vinification by-products as feed additives appears to be a promising strategy to improve waste valorization and supply animals with bioactive molecules capable of improving animals’ oxidative status and products’ oxidative stability.

scholarly journals Identification and Recovery of Valuable Bioactive Compounds from Potato Peels: A Comprehensive Review

Antioxidants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 1630
Author(s):  
Beatriz Rodríguez-Martínez ◽  
Beatriz Gullón ◽  
Remedios Yáñez
Keyword(s):  
Biological Activities ◽  
Chemical Compounds ◽  
Extraction Methods ◽  
Added Value ◽  
Antioxidant Compounds ◽  
Potato Peel ◽  
Industrial Processing ◽  
Potential Applications ◽  
Potato Peels ◽  
By Products

Nowadays, the potato is one of the most cultivated and consumed food crops in the world and, in recent years, its production has experienced a sharp increase. Its industrial processing generates several by-products that are wasted and cause economic and environmental problems. Among them, potato peel stands out, representing up to 10% of the total potato residues obtained in the processing. On the other hand, these wastes, in addition to presenting antioxidant compounds, are rich in interesting chemical compounds of great value in a biorefinery model. This review summarizes the main compounds present in potato skins as well as the most used and innovative extraction methods employed for their isolation, with special emphasis on the fractions with biological activities. In addition, a sustainable biorefinery proposal focused on obtaining high added-value products with potential applications in the pharmaceutical, food, nutraceutical, or cosmetic industries is included.

Valorization of Fruits by-products to Unconventional Sources of Additives, Oil, Biomolecules and Innovative Functional Foods

2019 ◽  
Vol 20 (10) ◽  
pp. 776-786 ◽  
Author(s):  
Charalampia Dimou ◽  
Haralabos C. Karantonis ◽  
Dimitrios Skalkos ◽  
Antonios E. Koutelidakis
Keyword(s):  
Bioactive Compounds ◽  
Functional Foods ◽  
Value Added ◽  
Environmental Issues ◽  
Waste Streams ◽  
Functional Ingredients ◽  
Fruit Processing ◽  
Health Promoting ◽  
By Products ◽  
Value Added Products

Owning to the increase in the world population as well as the consumer’s awareness on the health benefits of consumption of fruits, the demand for both fresh and processed fruits has been increased. The by-product and waste streams generated from fruit processing industries are extremely diverse, owning mainly to different fruits varieties and the wide range of the processes employed towards the production of the end fruit-based products. Due to the increasing production and processing of fruits, disposal of waste and by-product streams has become a serious issue, since these materials are prone to microbial spoilage. Also, the inappropriate waste management practices pose severe environmental issues. Furthermore, the costs of drying and storage of fruit processing residues are economically limiting factors hindering their further exploitation. Therefore, fruit processing by-products such as peels, seeds and unused flesh are often utilized as fertilizers. On the other hand, plant residues contain biomolecules such as vitamins, proteins, minerals, antioxidants and aromatic oil. Recovery of bioactive compounds holds a great potential for their usage in food industry as functional ingredients and nutraceuticals or in pharmaceutical and in cosmetic applications. So, valorization of plant fruit processing by-products to high-value added compounds, constitute a promising alternative not only for addressing fruit residues management issues but also leading to the production of functional food products of high nutritional value, with several potential beneficial health effects. The aim of this paper is to highlight current trends in addressing environmental issues caused by the production of high volumes of specific categories of fruit processing waste streams by investigating their potential usage as natural raw materials for the recovery of valuable bioactive compounds (such as polyphenols, dietary fibers or aromatic oil). The extracted nutrients may be used in the industrial food sector for the production of functional foods, nutraceuticals or even as health promoting natural pharmaceutical ingredients or additives for the production of innovative enriched foods. </p><p> Highlights: • Fruit processing by product streams are rich in bioactive compounds. </p><p> • Integration of fruit by-products and waste streams to value added products such as additives, unconventional oil, bioactive compounds and novel functional products is a very interesting approach regarding fruit processing residues exploitation. </p><p> • Recovering of biomolecules from fruit residues by non-thermal processes could lead to the efficient production of highly purified functional ingredients. </p><p> • Negative-valued fruit processing residues could be recycled for the production of health promoting value added products.

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