scholarly journals Aromatic Potential and Bioactivity of Cork Stoppers and Cork By-Products

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 133 ◽  
Author(s):  
Ana Maria Mislata ◽  
Miquel Puxeu ◽  
Raul Ferrer-Gallego
Keyword(s):  
Circular Economy ◽  
Aromatic Compounds ◽  
Phenolic Composition ◽  
Volatile Phenols ◽  
Food Industries ◽  
Global Sustainability ◽  
Valuable Compounds ◽  
Cork Stoppers ◽  
By Products

The characterization of natural waste sources is the first step on the reutilization process, circular economy, and global sustainability. In this work, the aromatic composition and bioactive compounds related to beneficial health effects from cork stoppers and cork by-products were assessed in order to add value to these wastes. Twenty-three aromatic compounds with industrial interest were quantified by gas chromatography coupled mass spectrometry GC–MS in both samples. Vanillins and volatile phenols were the most abundant aromatic families. Other aromatic compounds, such as aldehydes, lactones, terpenols, and alcohols, were also determined. Furthermore, the phenolic composition and the antioxidant activity were also evaluated. Overall, extracts showed high aromatic and antioxidant potential to be further used in different industrial fields. The recovery of these valuable compounds from cork stoppers and cork by-products helps to reuse them in agricultural, cosmetic, pharmaceutical, or food industries.

scholarly journals Consumer Perception of the Circular Economy Concept Applied to the Food Domain: An Exploratory Approach

2021 ◽  
Vol 13 (20) ◽  
pp. 11340
Author(s):  
Pedro Manuel Sousa ◽  
Maria João Moreira ◽  
Ana Pinto de de Moura ◽  
Rui Costa Lima ◽  
Luís Miguel Cunha
Keyword(s):  
Circular Economy ◽  
Word Association ◽  
Principal Component ◽  
Food Products ◽  
Great Difficulty ◽  
Clear Understanding ◽  
Food Ingredients ◽  
Food Industries ◽  
Perceptual Maps ◽  
By Products

Every year, agri-food industries in industrialised countries produce approximately 1.3 billion tonnes of food loss and waste. The adoption of a circular economy policy has received special attention by the agri-food industries, allowing for the creation and development of new food products made of by-products that would otherwise be wasted or used for secondary applications. The present work, of an exploratory nature, aims to assess how consumers conceptualise the circular economy in order to identify consumer recognition of the use of by-products from the food industry to upcycle food products and to evaluate attitudes towards the circular economy. To this end, a mixed-methodology was applied to 340 participants. The first part was qualitative and used free word association to evaluate consumers’ conceptualisation of the circular economy and use of by-products as foods. Data were analysed by grouping the responses into exclusive and exhaustive categories and a correspondence analysis was also performed to originate perceptual maps. Additionally, a questionnaire was designed to evaluate major concepts and attitudes correlated with the circular economy. Data were reduced by principal component analysis (PCA) and participants grouped through clustering. Results showed that consumers understand circular economy as related mainly into Sustainability, Economy, and Circularity dimensions. Participants had great difficulty identifying the by-products used as foods or as food ingredients. From the quantitative data, four groups were identified based on the associations to the six principal components originated by the PCA. However, the results highlighted a very low association with all clusters of the Food Valorisation dimension within the concept of the circular economy, and also a lack of a clear understanding of consumers’ attitudes towards food products from the circular economy. Greater promotion and dissemination by the competent entities aimed at the general public may contribute towards greater integration, participation and acceptance of the circular economy concept for the upscaling of food by-products.

scholarly journals Agro-industrial By-Products from Amazonian Fruits: Use for Obtaining Bioproducts

2021 ◽  
Author(s):  
Russany Silva da Costa ◽  
Taís Vanessa Gabbay Alves ◽  
Raimundo Lopes da Silva ◽  
Lindalva Maria de Meneses Costa Ferreira ◽  
Roseane Maria Ribeiro Costa ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Hplc Analysis ◽  
Economic Value ◽  
Bioactive Substances ◽  
Total Polyphenol ◽  
Food Industries ◽  
Cosmetic Industry ◽  
Fruit Processing ◽  
By Products

Fruit processing contributes significantly to the agricultural exportation of the Amazonian; however, it generates large amounts of solid waste, despite its high content of bioactive compounds and nutritional properties, and they are discarded in the environment. Therefore, in order to add economic value and potential reuse of agro-industrial by-products from cocoa, cupuassu, pracaxi, and tucumã, we investigated the chemical characteristics of the seed by-product resulting from the industrial extraction of these oils. The investigation of the nutritional and chemical composition of by-product was submitted to green extraction, besides other qualitative and quantitative techniques for the characterization of the main bioactive compounds. The extracts obtained from these by-products had a significant total polyphenol content and antioxidant activity. HPLC analysis identified and quantified some flavonoids present in these by-products (gallic, caffeic and protocatechuic acid, epigallocatechin-3-gallate, epicatechin, catechin, and quercetin). The oil from these species is widely used in the treatment of skin scarring and inflammation and is also used by the cosmetic industry. These results show that these by-products have a great potential for use, since they still have bioactive substances in their composition, which could alternatively be used in the pharmaceutical, cosmetic, or food industries.

scholarly journals Synthesis of Lipophilic Esters of Tyrosol, Homovanillyl Alcohol and Hydroxytyrosol

Antioxidants ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 174 ◽  
Author(s):  
Roberta Bernini ◽  
Isabella Carastro ◽  
Francesca Santoni ◽  
Mariangela Clemente
Keyword(s):  
Circular Economy ◽  
Room Temperature ◽  
Dimethyl Carbonate ◽  
Low Cost ◽  
Aqueous Media ◽  
Low Molecular Weight ◽  
Health Promoting ◽  
Hydrophilic Character ◽  
Valuable Compounds ◽  
By Products

Low-molecular weight phenols such as tyrosol, homovanillyl alcohol and hydroxytyrosol are valuable compounds that exhibit a high number of health-promoting effects such as antioxidant, anti-inflammatory and anticancer activity. Despite these remarkable properties, their applications such as dietary supplements and stabilizers of foods and cosmetics in non-aqueous media are limited for the hydrophilic character. With the aim to overcome this limitation, the paper describes a simple and low-cost procedure for the synthesis of lipophilic esters of tyrosol, homovanillyl alcohol and hydroxytyrosol. The reactions were carried out under mild and green chemistry conditions, at room temperature, solubilizing the phenolic compounds in dimethyl carbonate, an eco-friendly solvent, and adding a little excess of the appropriate C2–C18 acyl chloride. The final products were isolated in good yields. Finally, according to the “circular economy” strategy, the procedure was applied to hydroxytyrosol-enriched extracts obtained by Olea europaea by-products to prepare a panel of lipophilic extracts that are useful for applications where solubility in lipid media is required.

scholarly journals Management of Fruit Industrial By-Products—A Case Study on Circular Economy Approach

Molecules ◽  
2020 ◽  
Vol 25 (2) ◽  
pp. 320 ◽  
Author(s):  
Débora A. Campos ◽  
Ricardo Gómez-García ◽  
Ana A. Vilas-Boas ◽  
Ana Raquel Madureira ◽  
Maria Manuela Pintado
Keyword(s):  
Food Waste ◽  
Circular Economy ◽  
Economic Value ◽  
Industrial Applications ◽  
Global Issues ◽  
Global Issue ◽  
Social Environmental ◽  
Valuable Compounds ◽  
By Products

The management of industrial fruit by-products is important not only to decrease the volume of food waste accumulated in the landfills but also to develop strategies through reuse with the purpose to valorise and add economic value. The disposal of food waste leads to different global issues in different sectors, such as social, environmental and economical. These by-products represent a rich source of valuable compounds (polyphenols) with high antioxidant activity, which can be extracted through biotechnological methodologies for future industrial applications. In this context, the management of fruit by-products is challenged to move from a linear economy to a circular economy. Therefore, the purpose of this review is to provide a critical view of an integrated valorisation of fruit by-products to overcome a global issue, via the production of antioxidant extracts with high economic value. A case study of pineapple processing industrialization in a circular economy is explored and discussed.

scholarly journals Chemical and Bioactive Characterization of Spanish and Belgian Apple Pomace for Its Potential Use as a Novel Dermocosmetic Formulation

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1949
Author(s):  
Ana Alvarez Arraibi ◽  
Ângela Liberal ◽  
Maria Inês Dias ◽  
Maria José Alves ◽  
Isabel C. F. R. Ferreira ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Apple Pomace ◽  
Proof Of Concept ◽  
Phenolic Profile ◽  
Good Potential ◽  
Alternative Sources ◽  
Valuable Compounds ◽  
By Products ◽  
Potential Use

Currently, there is a general trend towards reutilizing industrial by-products that would otherwise be discarded or considered as waste, aiming to explore them as alternative sources of valuable compounds. The apple pomace remaining from cider and apple juice industries represents a high-potential source of bioactive compounds with putative application in food or pharmaceutical-related products. Accordingly, the work reported herein was conducted to characterize the phenolic compounds in apple pomace from Belgium and Spain, as well as to evaluate its chemical composition and particular types of bioactivity. As a proof of concept, a new hydrogel was prepared, incorporated with the bioactive compounds and pectin extracted from apple pomace, aiming to obtain the most organic formulation possible. Independently of the extracting agent, it became evident that using lyophilization as the drying step is a better choice than thermal processes as it yielded a richer phenolic profile (fifteen individual compounds), with 5-O-caffeoylquinic acid as the major compound (66 to 114 mg/100 g dw) in Belgian samples. In general, the hydroethanolic extracts showed the strongest antioxidant and antimicrobial (particularly against Propionibacterium acnes: MIC = 2.5 mg/mL) activities. This result, together with the lipid nature of human skin, led it to be chosen as the extract type to be incorporated in the hydrogel. In general, apple pomace stood out as a valuable source of bioactive compounds, especially polyphenols and pectin, with good potential to be incorporated in dermal formulations.

scholarly journals Enhancing Energy Recovery in Form of Biogas, from Vegetable and Fruit Wholesale Markets By-Products and Wastes, with Pretreatments

Plants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1298
Author(s):  
Carlos Morales-Polo ◽  
María del Mar Cledera-Castro ◽  
Marta Revuelta-Aramburu ◽  
Katia Hueso-Kortekaas
Keyword(s):  
Anaerobic Digestion ◽  
Circular Economy ◽  
Energy Recovery ◽  
Structural Characteristics ◽  
Complete Analysis ◽  
Generation Process ◽  
Positive Effects ◽  
Digestion Process ◽  
By Products

Residues and by-products from vegetables and fruit wholesale markets are suitable for recovery in the form of energy through anaerobic digestion, allowing waste recovery and introducing them into the circular economy. This suitability is due to their composition, structural characteristics, and to the biogas generation process, which is stable and without inhibition. However, it has been observed that the proportion of methane and the level of degradation of the substrate is low. It is decided to study whether the effect of pretreatments on the substrate is beneficial. Freezing, ultrafreezing and lyophilization pretreatments are studied. A characterization of the substrates has been performed, the route of action of pretreatment determined, and the digestion process studied to calculate the generation of biogas, methane, hydrogen and the proportions among these. Also, a complete analysis of the process has been performed by processing the data with mathematical and statistical methods to obtain disintegration constants and levels of degradation. It has been observed that the three pretreatments have positive effects, when increasing the solubility of the substrate, increasing porosity, and improving the accessibility of microorganisms to the substrate. Generation of gases are greatly increased, reaching a methane enrichment of 59.751%. Freezing seems to be the best pretreatment, as it increases the biodegradation level, the speed of the process and the disintegration constant by 306%.

scholarly journals Proteins Derived from the Dairy Losses and By-Products as Raw Materials for Non-Food Applications

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 135
Author(s):  
Catarina Costa ◽  
Nuno G. Azoia ◽  
Lorena Coelho ◽  
Ricardo Freixo ◽  
Patrícia Batista ◽  
...  
Keyword(s):  
Circular Economy ◽  
Textile Industry ◽  
Raw Materials ◽  
Whey Proteins ◽  
High Volume ◽  
Physical Processes ◽  
Comprehensive Review ◽  
Food Industries ◽  
Food Applications ◽  
By Products

The disposal of a high volume of waste-containing proteins is becoming increasingly challenging in a society that is aware of what is happening in the environment. The dairy industry generates several by-products that contain vast amounts of compounds, including proteins that are of industrial importance and for which new uses are being sought. This article provides a comprehensive review of the potential of the valorisation of proteins that can be recovered by chemical and/or physical processes from protein-containing milk by-products or milk surplus, particularly whey proteins or caseins. Whey proteins and casein characteristics, and applications in non-food industries, with special emphasis on the textile industry, packaging and biomedical, are reported in this review, in order to provide knowledge and raise awareness of the sustainability of these proteins to potentiate new opportunities in a circular economy context.

scholarly journals Innovative Non-Thermal Technologies for Recovery and Valorization of Value-Added Products from Crustacean Processing By-Products—An Opportunity for a Circular Economy Approach

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2030
Author(s):  
Ana Cristina De Aguiar Saldanha Pinheiro ◽  
Francisco J. Martí-Quijal ◽  
Francisco J. Barba ◽  
Silvia Tappi ◽  
Pietro Rocculi
Keyword(s):  
Circular Economy ◽  
Value Added ◽  
Industrial Applications ◽  
Anti Cancer ◽  
Seafood Industry ◽  
Seafood Products ◽  
Valuable Compounds ◽  
Technological Strategies ◽  
By Products

The crustacean processing industry has experienced significant growth over recent decades resulting in the production of a great number of by-products. Crustacean by-products contain several valuable components such as proteins, lipids, and carotenoids, especially astaxanthin and chitin. When isolated, these valuable compounds are characterized by bioactivities such as anti-microbial, antioxidant, and anti-cancer ones, and that could be used as nutraceutical ingredients or additives in the food, pharmaceutical, and cosmetic industries. Different innovative non-thermal technologies have appeared as promising, safe, and efficient tools to recover these valuable compounds. This review aims at providing a summary of the main compounds that can be extracted from crustacean by-products, and of the results obtained by applying the main innovative non-thermal processes for recovering such high-value products. Moreover, from the perspective of the circular economy approach, specific case studies on some current applications of the recovered compounds in the seafood industry are presented. The extraction of valuable components from crustacean by-products, combined with the development of novel technological strategies aimed at their recovery and purification, will allow for important results related to the long-term sustainability of the seafood industry to be obtained. Furthermore, the reuse of extracted components in seafood products is an interesting strategy to increase the value of the seafood sector overall. However, to date, there are limited industrial applications for this promising approach.

scholarly journals Recent Advances in Recovery of Lycopene from Tomato Waste: A Potent Antioxidant with Endless Benefits

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4495
Author(s):  
Valentina Noemi Madia ◽  
Daniela De Vita ◽  
Davide Ialongo ◽  
Valeria Tudino ◽  
Alessandro De Leo ◽  
...  
Keyword(s):  
Environmental Protection ◽  
Circular Economy ◽  
Nutritional Value ◽  
Raw Material ◽  
Processing Industry ◽  
Food Industries ◽  
Beneficial Effects ◽  
Sustainable Technologies ◽  
Tomato Processing ◽  
By Products

Growing attention to environmental protection leads food industries to adopt a model of “circular economy” applying safe and sustainable technologies to recover, recycle and valorize by-products. Therefore, by-products become raw material for other industries. Tomato processing industry produces significant amounts of by-products, consisting of skins and seeds. Tomato skin is very rich in lycopene, and from its seeds, high nutritional oil can be extracted. Alternative use of the two fractions not only could cut disposal costs but also allow one to extract bioactive compounds and an oil with a high nutritional value. This review focused on the recent advance in extraction of lycopene, whose beneficial effects on health are widely recognized.

scholarly journals Monomers, Materials and Energy from Coffee By-Products: A Review

2021 ◽  
Vol 13 (12) ◽  
pp. 6921
Author(s):  
Laura Sisti ◽  
Annamaria Celli ◽  
Grazia Totaro ◽  
Patrizia Cinelli ◽  
Francesca Signori ◽  
...  
Keyword(s):  
Circular Economy ◽  
Food Industry ◽  
Food Packaging ◽  
Low Cost ◽  
Biofuel Production ◽  
Material Technology ◽  
Coffee Production ◽  
Coffee Pulp ◽  
Coffee Waste ◽  
By Products

In recent years, the circular economy and sustainability have gained attention in the food industry aimed at recycling food industrial waste and residues. For example, several plant-based materials are nowadays used in packaging and biofuel production. Among them, by-products and waste from coffee processing constitute a largely available, low cost, good quality resource. Coffee production includes many steps, in which by-products are generated including coffee pulp, coffee husks, silver skin and spent coffee. This review aims to analyze the reasons why coffee waste can be considered as a valuable source in recycling strategies for the sustainable production of bio-based chemicals, materials and fuels. It addresses the most recent advances in monomer, polymer and plastic filler productions and applications based on the development of viable biorefinery technologies. The exploration of strategies to unlock the potential of this biomass for fuel productions is also revised. Coffee by-products valorization is a clear example of waste biorefinery. Future applications in areas such as biomedicine, food packaging and material technology should be taken into consideration. However, further efforts in techno-economic analysis and the assessment of the feasibility of valorization processes on an industrial scale are needed.

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