Fabrication of Functional Bioelastomer for Food Packaging from Aronia (Aronia melanocarpa) Juice Processing By-Products

Carbon-neutral and eco-friendly biomass-based processes are recognized as a frontier technology for sustainable development. In particular, biopolymers are expected to replace petrochemical-based films that are widely used in food packaging. In this study, the fabrication conditions of functional (antioxidant and antibacterial) bioelastomers were investigated using by-products from the juice processing (experimental group) and freeze-dried whole fruit (control group). Bioelastomer was fabricated by a casting method in which polydimethylsiloxane (PDMS) was mixed with 25 or 50 wt% aronia powder (juice processing by-products and freeze-dried whole fruit). The mechanical properties of the bioelastomers were measured based on tensile strength and Young’s modulus. When the mixture contained 50 wt% aronia powder, the strength was not appropriate for the intended purpose. Next, the surface and chemical properties of the bioelastomer were analyzed; the addition of aronia powder did not significantly change these properties when compared to PDMS film (no aronia powder). However, the addition of aronia powder had a significant effect on antioxidant and antimicrobial activities and showed higher activity with 50 wt% than with 25 wt%. In particular, bioelastomers fabricated from aronia juice processing by-products exhibited approximately 1.4-fold lower and 1.5-fold higher antioxidant and antimicrobial activities, respectively, than the control group (bioelastomers fabricated from freeze-dried aronia powder).

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Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis

Frontiers in Microbiology ◽

10.3389/fmicb.2021.744437 ◽

2021 ◽

Vol 12 ◽

Author(s):

Michela Verni ◽

Cinzia Dingeo ◽

Carlo Giuseppe Rizzello ◽

Erica Pontonio

Keyword(s):

Amino Acids ◽

Antioxidant Properties ◽

Amino Acid Content ◽

Protein Digestibility ◽

Integrated Approach ◽

Arthrospira Platensis ◽

Antimicrobial Activities ◽

Penicillium Roqueforti ◽

Freeze Dried ◽

Antioxidant And Antimicrobial Activities

This study aimed at investigating the effect of fermentation and enzymatic treatment on the degree of proteolysis of wet (WB), dried at low temperature (DB), and freeze-dried Spirulina (LB) proteins that affect the nutritional (e.g., amino acid content and profiles, and protein digestibility) and functional (e.g., antioxidant and antimicrobial activities) properties. The desiccation treatments influenced the unprocessed Spirulina characteristics because, compared with that in WB, peptides and free amino acids content was 73% lower in DB and 34% higher in LB. An integrated approach, including chromatographic and electrophoresis analyses, was used to evaluate the effect of the different bioprocessing options on protein profiles, release of peptides and amino acids, and the overall protein digestibility. Compared with the application of fermentation with the selected Lactiplantibacillus plantarum T0A10, the treatment with the endopeptidase Alcalase®, alone or combined, determined the most intense proteolysis. Moreover, the treatment with Alcalase® of LB allowed the release of potentially bioactive compounds that are able to inhibit Penicillium roqueforti growth, whereas the combination of fermentation with L. plantarum T0A10 and Alcalase® treatment increased Spirulina antioxidant properties, as determined by the scavenging activity toward ABTS radical (up to 60%) and antimicrobial activity against food pathogen Escherichia coli.

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Antioxidant and antimicrobial activities of fresh garlic and aged garlic by-products extracted with different solvents

Food Science and Biotechnology ◽

10.1007/s10068-017-0246-4 ◽

2017 ◽

Vol 27 (1) ◽

pp. 219-225 ◽

Cited By ~ 14

Author(s):

Hyun-Joo Jang ◽

Hyun-Jin Lee ◽

Dong-Kyu Yoon ◽

Da-Som Ji ◽

Ji-Han Kim ◽

...

Keyword(s):

Antimicrobial Activities ◽

By Products ◽

Aged Garlic ◽

Antioxidant And Antimicrobial Activities

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Chemical Composition and Biological Activities of Extracts from Pomelo Peel By-Products under Enzyme and Ultrasound-Assisted Extractions

Journal of Chemistry ◽

10.1155/2020/1043251 ◽

2020 ◽

Vol 2020 ◽

pp. 1-7 ◽

Cited By ~ 2

Author(s):

Pham Van Hung ◽

Nguyen Hai Yen Nhi ◽

Ling Yu Ting ◽

Nguyen Thi Lan Phi

Keyword(s):

Chemical Composition ◽

Antimicrobial Activities ◽

Extraction Time ◽

Ultrasound Assisted Extraction ◽

Solid Ratio ◽

Assisted Extraction ◽

Ultrasound Assisted ◽

By Products ◽

Enzyme Assisted Extraction ◽

Antioxidant And Antimicrobial Activities

Enzyme-assisted extraction (EAE) and ultrasound-assisted extraction (UAE) were popular methods used to extract bioactive compounds from citrus peels, by-products of fruit processing industry. In this study, the total phenolic content (TPC), total flavonoid content (TFC), naringin and hesperidin contents, and antioxidant and antimicrobial activities of the extracts from pomelo peels using the combined enzyme and ultrasound-assisted extraction (E-UAE) or ultrasound and enzyme-assisted extraction (U-EAE) technique were investigated and compared with those extracted using the EAE and UAE. The optimal EAE conditions were as follows: enzyme concentration of 2%, water-solid ratio of 40 ml/g, incubation temperature of 50°C, and extraction time of 60 min, whereas the optimal UAE conditions were ultrasonic energy of 40 kHz, water-solid ratio of 40 ml/g at room temperature, and extraction time of 60 min. The results indicate that the total phenolics, total flavonoids, naringin, and hesperidin contents of the extracts significantly increased in the following order of the extraction techniques: UAE < EAE < U-EAE < E-UAE (p<0.05). The combined E-UAE technique was the most effective technique for bioactive compound extraction with the highest antioxidant and antimicrobial activities. The results also indicate that chemical composition and antioxidant and antimicrobial activities of the extracts were different depending on the pomelo species.

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Enhancement of the Antioxidant and Antimicrobial Activities of Porphyran through Chemical Modification with Tyrosine Derivatives

Molecules ◽

10.3390/molecules26102916 ◽

2021 ◽

Vol 26 (10) ◽

pp. 2916

Author(s):

Pedro Adão ◽

João Reboleira ◽

Marco Teles ◽

Beatriz Santos ◽

Nádia Ribeiro ◽

...

Keyword(s):

Chemical Modification ◽

Food Packaging ◽

Radical Scavenging ◽

Soxhlet Extraction ◽

Antimicrobial Activities ◽

Tyrosine Derivatives ◽

Potential Applicability ◽

Morphology Of Films ◽

L1 And L2 ◽

Antioxidant And Antimicrobial Activities

The chemical modification of porphyran hydrocolloid is attempted, with the objective of enhancing its antioxidant and antimicrobial activities. Sulfated galactan porphyran is obtained from commercial samples of the red algae Porphyra dioica using Soxhlet extraction with water at 100 °C and precipitation with isopropyl alcohol. The extracted porphyran is then treated with modified L-tyrosines in aqueous medium in the presence of NaOH, at ca. 70 °C. The modified tyrosines L1 and L2 are prepared through a Mannich reaction with either thymol or 2,4-di-tert-butylphenol, respectively. While the reaction with 2,4-di-tert-butylphenol yields the expected tyrosine derivative, a mixture of products is obtained with thymol. The resulting polysaccharides are structurally characterized and the respective antioxidant and antimicrobial activities are determined. Porphyran treated with the N-(2-hydroxy-3,5-di-tert-butyl-benzyl)-L-tyrosine derivative, POR-L2, presents a noticeable superior radical scavenging and antioxidant activity compared to native porphyran, POR. Furthermore, it exhibited some antimicrobial activity against S. aureus. The surface morphology of films prepared by casting with native and modified porphyrans is studied by SEM/EDS. Both POR and POR-L2 present potential applicability in the production of films and washable coatings for food packaging with improved protecting characteristics.

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How Do the Different Types of Carrier and Drying Techniques Affect the Changes in Physico-Chemical Properties of Powders from Chokeberry Pomace Extracts?

Foods ◽

10.3390/foods10081864 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1864

Author(s):

Anna Michalska-Ciechanowska ◽

Aleksandra Hendrysiak ◽

Jessica Brzezowska ◽

Aneta Wojdyło ◽

Agnieszka Gajewicz-Skretna

Keyword(s):

Freeze Drying ◽

Chemical Properties ◽

Temperature Treatment ◽

High Temperature Treatment ◽

Physico Chemical ◽

Freeze Dried ◽

Drying Techniques ◽

Different Types ◽

Plant Sources ◽

By Products

Chokeberry fruit, one of the richest plant sources of bioactives, is processed into different foodstuffs, mainly juice, which generates a considerable amount of by-products. To follow the latest trends in the food industry considering waste management, the study aimed to produce chokeberry pomace extract powders and conduct experimental and chemometric assessment of the effect of different carriers and drying techniques on the physico-chemical properties of such products. The PCA analysis showed that the examined powders were classified into two groups: freeze-dried (variation in case of moisture content, water activity, colour, and browning index) and vacuum-dried (bulk density). No clear pattern was observed for the physical properties of carrier added products. The sum of polyphenolics (phenolic acids, anthocyanins and flavonols) ranged from 3.3–22.7 g/100 g dry matter. Drying techniques had a stronger effect on the polyphenols profile than the type of carrier. Hydroxymethyl-L-furfural formation was enhanced by inulin addition during high-temperature treatment. Overall, the addition of maltodextrin and trehalose mixture for freeze drying and vacuum drying at 90 °C caused the highest retention of polyphenolics and the lowest formation of hydroxymethyl-L-furfural; however, an individual and comprehensive approach is required when the obtainment of high-quality chokeberry powders is expected.

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Effects of extraction methods of shiitake by-products on their antioxidant and antimicrobial activities in fermented sausages during storage

Food Control ◽

10.1016/j.foodcont.2017.03.034 ◽

2017 ◽

Vol 79 ◽

pp. 109-118 ◽

Cited By ~ 7

Author(s):

Hoa Van Ba ◽

Hyun-Woo Seo ◽

Soo-Hyun Cho ◽

Yoon-Seok Kim ◽

Jin-Hyoung Kim ◽

...

Keyword(s):

Extraction Methods ◽

Antimicrobial Activities ◽

Fermented Sausages ◽

By Products ◽

Antioxidant And Antimicrobial Activities

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Valorisation of table tomato crop by-products: Phenolic profiles and in vitro antioxidant and antimicrobial activities

Food and Bioproducts Processing ◽

10.1016/j.fbp.2020.09.006 ◽

2020 ◽

Vol 124 ◽

pp. 307-319 ◽

Cited By ~ 1

Author(s):

Mikel Añibarro-Ortega ◽

José Pinela ◽

Ana Ćirić ◽

Valter Martins ◽

Filomena Rocha ◽

...

Keyword(s):

Antimicrobial Activities ◽

Tomato Crop ◽

Phenolic Profiles ◽

By Products ◽

Antioxidant And Antimicrobial Activities

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Coffee By-Products and Their Suitability for Developing Active Food Packaging Materials

Foods ◽

10.3390/foods10030683 ◽

2021 ◽

Vol 10 (3) ◽

pp. 683

Author(s):

Gonçalo Oliveira ◽

Cláudia P. Passos ◽

Paula Ferreira ◽

Manuel A. Coimbra ◽

Idalina Gonçalves

Keyword(s):

Food Packaging ◽

Raw Materials ◽

Surface Hydrophobicity ◽

Antimicrobial Activities ◽

Mechanical Resistance ◽

Spent Coffee Grounds ◽

Plastic Materials ◽

Active Food Packaging ◽

Coffee Grounds ◽

By Products

The coffee industry generates a wide variety of by-products derived from green coffee processing (pulp, mucilage, parchment, and husk) and roasting (silverskin and spent coffee grounds). All these fractions are simply discarded, despite their high potential value. Given their polysaccharide-rich composition, along with a significant number of other active biomolecules, coffee by-products are being considered for use in the production of plastics, in line with the notion of the circular economy. This review highlights the chemical composition of coffee by-products and their fractionation, evaluating their potential for use either as polymeric matrices or additives for developing plastic materials. Coffee by-product-derived molecules can confer antioxidant and antimicrobial activities upon plastic materials, as well as surface hydrophobicity, gas impermeability, and increased mechanical resistance, suitable for the development of active food packaging. Overall, this review aims to identify sustainable and eco-friendly strategies for valorizing coffee by-products while offering suitable raw materials for biodegradable plastic formulations, emphasizing their application in the food packaging sector.

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