Silk Fibroin and Pomegranate By-Products to Develop Sustainable Active Pad for Food Packaging Applications

In this study, a bio-based polymeric system loaded with fruit by-products was developed. It was based on silk fibroin produced by the silkworm Bombyx mori and pomegranate peel powder, selected as active agent. The weight ratio between fibroin and pomegranate powder was 30:70. Pads also contained 20% w/w of glycerol vs. fibroin to induce water insolubility. Control systems, consisting of only fibroin and glycerol, were produced as reference. Both control and active systems were characterized for structural and morphological characterization (Fourier-transform infrared spectroscopy and optical microscope), antioxidant properties and antimicrobial activity against two foodborne spoilage microorganisms. Results demonstrate that under investigated conditions, an active system was obtained. The pad showed a good water stability, with weight loss of about 28% due to the release of the active agent and not to the fibroin loss. In addition, this edible system has interesting antioxidant and antimicrobial properties. In particular, the pad based on fibroin with pomegranate peel recorded an antioxidant activity of the same order of magnitude of that of vitamin C, which is one of the most well-known antioxidant compounds. As regards the antimicrobial properties, results underlined that pomegranate peel in the pad allowed maintaining microbial concentration around the same initial level (104 CFU/mL) for more than 70 h of monitoring, compared to the control system where viable cell concentration increased very rapidly up to 108 CFU/mL.

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Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

Food Science and Technology International ◽

10.1177/1082013220983100 ◽

2021 ◽

pp. 108201322098310

Author(s):

Noelia Castillejo ◽

Ginés Benito Martínez-Hernández ◽

Francisco Artés-Hernández

Keyword(s):

Shelf Life ◽

Antimicrobial Properties ◽

Titratable Acidity ◽

Soluble Solids ◽

Antioxidant Compounds ◽

Color Differences ◽

Total Antioxidant ◽

Sensory Analyses ◽

Solids Content ◽

By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

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Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

Biomolecules ◽

10.3390/biom10030400 ◽

2020 ◽

Vol 10 (3) ◽

pp. 400 ◽

Cited By ~ 7

Author(s):

Alvaro Martinez-Gomez ◽

Isabel Caballero ◽

Carlos A. Blanco

Keyword(s):

Antioxidant Activity ◽

Free Radicals ◽

Antioxidant Properties ◽

Natural Antioxidants ◽

Antioxidant Compounds ◽

Appreciable Effect ◽

Human Metabolism ◽

The World ◽

Maillard Products ◽

By Products

Beer is one of the most consumed drinks around the world, containing a variety of compounds that offer both appreciated sensorial characteristics and health advantages. Important healthy compounds in beer are those with antioxidant properties that attenuate the content of free radicals produced as by-products in the human metabolism, exerting an appreciable effect against cancers or cardiovascular diseases. This work details a study of antioxidant compounds present in beer, focusing on the two main groups: phenols (including polyphenolic forms) and melanoidins, formed specifically during brewing as Maillard products. The fundaments of the most important methods to evaluate beer antioxidant activity, the main antioxidant compounds present in beer—especially those with healthy properties—and the new trends to increase beer antioxidant activity are also discussed.

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Applicability of Agro-Industrial By-Products in Intelligent Food Packaging

Coatings ◽

10.3390/coatings10060550 ◽

2020 ◽

Vol 10 (6) ◽

pp. 550 ◽

Cited By ~ 3

Author(s):

Silvia Amalia Nemes ◽

Katalin Szabo ◽

Dan Cristian Vodnar

Keyword(s):

Radio Frequency Identification ◽

Food Industry ◽

Food Packaging ◽

Consumer Preferences ◽

Antimicrobial Properties ◽

Technological Advancement ◽

Market Place ◽

Intelligent Packaging ◽

Industrial Processing ◽

By Products

Nowadays, technological advancement is in continuous development in all areas, including food packaging, which tries to find a balance between consumer preferences, environmental safety, and issues related to food quality and control. The present paper concretely details the concepts of smart, active, and intelligent packaging and identifies commercially available examples used in the food packaging market place. Along with this purpose, several bioactive compounds are identified and described, which are compounds that can be recovered from the by-products of the food industry and can be integrated into smart food packaging supporting the “zero waste” activities. The biopolymers obtained from crustacean processing or compounds with good antioxidant or antimicrobial properties such as carotenoids extracted from agro-industrial processing are underexploited and inexpensive resources for this purpose. Along with the main agro-industrial by-products, more concrete examples of resources are presented, such as grape marc, banana peels, or mango seeds. The commercial and technological potential of smart packaging in the food industry is undeniable and most importantly, this paper highlights the possibility of integrating the by-products derived compounds to intelligent packaging elements (sensors, indicators, radio frequency identification).

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Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance

Foods ◽

10.3390/foods9070857 ◽

2020 ◽

Vol 9 (7) ◽

pp. 857 ◽

Cited By ~ 2

Author(s):

Flavia Dilucia ◽

Valentina Lacivita ◽

Amalia Conte ◽

Matteo A. Del Nobile

Keyword(s):

Food Packaging ◽

Sustainable Use ◽

Antimicrobial Properties ◽

Industrial Processes ◽

Packaging Materials ◽

Sugar Production ◽

Fruit And Vegetable ◽

The World ◽

Food Applications ◽

By Products

Fruit and vegetable by-products are the most abundant food waste. Industrial processes such as oil, juice, wine or sugar production greatly contribute to this amount. These kinds of residues are generally thrown away in form of leftover and used as feed or composted, but they are a great source of bioactive compounds like polyphenols, vitamins or minerals. The amount of residue with potential utilization after processing has been estimated in millions of tons every year. For this reason, many researchers all around the world are making great efforts to valorize and reuse these valuable resources. Of greatest importance is the by-product potential to enhance the properties of packaging intended for food applications. Therefore, this overview collects the most recent researches dealing with fruit and vegetable by-products used to enhance physical, mechanical, antioxidant and antimicrobial properties of packaging systems. Recent advances on synthetic or bio-based films enriched with by-product components are extensively reviewed, with an emphasis on the role that by-product extracts can play in food packaging materials.

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Pomegranate Peel Powder as a Food Preservative in Fruit Salad: A Sustainable Approach

Foods ◽

10.3390/foods10061359 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1359

Author(s):

Valentina Lacivita ◽

Anna Lucia Incoronato ◽

Amalia Conte ◽

Matteo Alessandro Del Nobile

Keyword(s):

Antimicrobial Properties ◽

Refrigerated Storage ◽

Food Sector ◽

Pomegranate Peel ◽

Food Preservative ◽

Natural Preservative ◽

Potential Applications ◽

Sensory Qualities ◽

Fresh Cut ◽

By Products

This study aimed to assess the potential of pomegranate peel powder as a natural preservative. Its effects were tested on fruit salad quality decay during refrigerated storage. Nectarine and pineapple, equally portioned in polypropylene containers and covered with fructose syrup, were closed using a screw cap in air, with and without the addition of a by-product peel powder. Specifically, amounts of 2.5% and 5% (w/v) of pomegranate peel powder were put into each container. Both the microbiological and sensory qualities of the fruit salad were monitored during storage at 5 °C for 28 days. The results demonstrated that the fruit salad with the by-products showed lower counts of total mesophilic bacteria, total psychrotrophic microorganisms, yeasts, and lactic acid bacteria compared to the control, thus confirming the recognized antimicrobial properties of pomegranate peel. The other interesting finding of this study is that the addition of the investigated by-product in fruit salad did not worsen the main sensory attributes of fresh-cut fruit. Therefore, these preliminary results suggest that pomegranate peel powder has potential applications as a natural preservative in the fresh-cut food sector.

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Hydroxytyrosol and Oleuropein-Enriched Extracts Obtained from Olive Oil Wastes and By-Products as Active Antioxidant Ingredients for Poly (Vinyl Alcohol)-Based Films

Molecules ◽

10.3390/molecules26072104 ◽

2021 ◽

Vol 26 (7) ◽

pp. 2104

Author(s):

Francesca Luzi ◽

Elisa Pannucci ◽

Mariangela Clemente ◽

Edoardo Grande ◽

Silvia Urciuoli ◽

...

Keyword(s):

Olive Oil ◽

Vinyl Alcohol ◽

High Performance ◽

Food Packaging ◽

Antioxidant Properties ◽

Industrial Wastes ◽

Poly Vinyl Alcohol ◽

Active Food Packaging ◽

Main Components ◽

By Products

Oxidative stability of food is one of the most important parameters affecting integrity and consequently nutritional properties of dietary constituents. Antioxidants are widely used to avoid deterioration during transformation, packaging, and storage of food. In this paper, novel poly (vinyl alcohol) (PVA)-based films were prepared by solvent casting method adding an hydroxytyrosol-enriched extract (HTyrE) or an oleuropein-enriched extract (OleE) in different percentages (5, 10 and 20% w/w) and a combination of both at 5% w/w. Both extracts were obtained from olive oil wastes and by-products using a sustainable process based on membrane technologies. Qualitative and quantitative analysis of each sample carried out by high performance liquid chromatography (HPLC) and nuclear resonance magnetic spectroscopy (NMR) proved that the main components were hydroxytyrosol (HTyr) and oleuropein (Ole), respectively, two well-known antioxidant bioactive compounds found in Olea europaea L. All novel formulations were characterized investigating their morphological, optical and antioxidant properties. The promising performances suggest a potential use in active food packaging to preserve oxidative-sensitive food products. Moreover, this research represents a valuable example of reuse and valorization of agro-industrial wastes and by-products according to the circular economy model.

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Plants and Lactic Acid Bacteria Combination for New Antimicrobial and Antioxidant Properties Product Development in a Sustainable Manner

Foods ◽

10.3390/foods9040433 ◽

2020 ◽

Vol 9 (4) ◽

pp. 433 ◽

Cited By ~ 6

Author(s):

Elena Bartkiene ◽

Vita Lele ◽

Vytaute Starkute ◽

Paulina Zavistanaviciute ◽

Egle Zokaityte ◽

...

Keyword(s):

Staphylococcus Aureus ◽

Staphylococcus Epidermidis ◽

Pasteurella Multocida ◽

Methicillin Resistant Staphylococcus Aureus ◽

Antioxidant Properties ◽

Antimicrobial Properties ◽

Water Extract ◽

Artemisia Absinthium ◽

Overall Acceptability ◽

By Products

In this study, nutraceuticals based on antimicrobial ingredients (Artemisia absinthium water extract and essential oil (EO), Lactobacillus uvarum LUHS245 strain cultivated in a whey media, and blackcurrants juice (BCJ) preparation by-products were developed. In addition, two texture forming agents for nutraceutical preparations were tested (gelatin and agar). The developed nutraceutical ingredients showed antimicrobial properties: Artemisia absinthium EO (concentration 0.1%) inhibited methicillin-resistant Staphylococcus aureus, Enterococcus faecium, Bacillus cereus, Streptococcus mutans, Staphylococcus epidermidis, and Pasteurella multocida; LUHS245 strain inhibited 14 from the 15 tested pathogenic strains; and BCP inhibited 13 from the 15 tested pathogenic strains. The best formulation consisted of the Artemisia absinthium EO, LUHS245, and BCP immobilised in agar and this formulation showed higher TPC content (by 2.1% higher), as well as higher overall acceptability (by 17.7% higher), compared with the formulation prepared using gelatin.

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Sea Buckthorn (Hippophae rhamnoides L.) and Quince (Cydonia oblonga L.) Juices and Their By-Products as Ingredients Showing Antimicrobial and Antioxidant Properties for Chewing Candy: Nutraceutical Formulations

Journal of Food Quality ◽

10.1155/2018/3474202 ◽

2018 ◽

Vol 2018 ◽

pp. 1-8 ◽

Cited By ~ 2

Author(s):

Vita Lele ◽

Ema Monstaviciute ◽

Ieva Varinauskaite ◽

Gabriele Peckaityte ◽

Laura Paskeviciute ◽

...

Keyword(s):

Proteus Mirabilis ◽

Food Industry ◽

Antioxidant Properties ◽

Antimicrobial Properties ◽

Sea Buckthorn ◽

Hippophae Rhamnoides ◽

Cydonia Oblonga ◽

Hippophaë Rhamnoides ◽

Inhibition Zones ◽

By Products

Sustainable and environmentally friendly approaches to the production of health foods have become very popular. The concept of this study was to develop chewing candy (CC)—nutraceutical formulations based on sea buckthorn (Hippophae rhamnoides L.) and quince (Cydonia oblonga L.) juice and juice by-products (BuJ, QuJ, BuBP, and QuBP, resp.), as ingredients showing antimicrobial properties against Klebsiella pneumoniae, Salmonella enterica, Pseudomonas aeruginosa, Acinetobacter baumannii, Proteus mirabilis, methicillin-resistant Staphylococcus aureus (MRSA), Enterococcus faecalis, E. faecium, and Bacillus cereus. Two texture-forming agents (agar and gelatin) were tested for CC formulation. BuJ, QuJ, BuBP, and QuBP showed antimicrobial activity against all the pathogens tested, and the largest inhibition zones against Bacillus and Proteus mirabilis were observed for BuJ and QuJ, respectively. Agar and/or gelatin selection has a significant influence on CC texture (p=0.0001), and interactions of agar and/or gelatin selection × juice or juice by-products and sea buckthorn or quince × juice or juice by-products were also significant (p=0.0001). The best acceptability was shown for CC prepared with agar and BuBP (131.7) and with gelatin and QuJ (132.0). The addition of BuJ, QuJ, BuBP, and QuBP increases the antioxidant activity of CC by five times. Finally, not just juice, but also juice by-products, have great potential as desirable antimicrobial ingredients for the food industry.

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Eco-Friendly ZnO/Chitosan Bionanocomposites Films for Packaging of Fresh Poultry Meat

Coatings ◽

10.3390/coatings10020110 ◽

2020 ◽

Vol 10 (2) ◽

pp. 110 ◽

Cited By ~ 7

Author(s):

Victor Gomes Lauriano Souza ◽

Carolina Rodrigues ◽

Sara Valente ◽

Catarina Pimenta ◽

João Ricardo Afonso Pires ◽

...

Keyword(s):

Food Packaging ◽

Antioxidant Properties ◽

Antimicrobial Properties ◽

Poultry Meat ◽

Zno Nps ◽

Food Preservatives ◽

Active Food Packaging ◽

Apple Peel

The advances on the development of novel materials capable to enhance the shelf life of food products may contribute to reduce the current worldwide food waste problem. Zinc oxide nanoparticles (ZnO NPs) are considered GRAS (Generally Recognized as Safe) by the Food and Drug Administration (FDA) and due to their good antimicrobial properties are suitable to be applied as active compounds in food packaging. ZnO NPs were synthesized to be tested in active bionanocomposites through an eco-friendlier route using apple peel wastes. This work aimed to develop bionanocomposites based on chitosan and incorporated with ZnO NPs to characterize its bioactivity via in vitro and in situ studies, using fresh poultry meat as the food matrix. Overall, bio-based biodegradable films presented good antimicrobial activity, being the intrinsic antimicrobial properties of chitosan enhanced by the ZnO NPs added on the system. When used as primary packaging of the meat, the samples protected with the films presented a decrease on the deterioration speed, which was represented by the preservation of the initial reddish color of the meat and reduction on the oxidation process and microbiological growth. The nanoparticles enhanced especially the antioxidant properties of the films and proved to be potential food preservatives agents to be used in active food packaging.

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