Membrane Fractionation of Protein Hydrolysates from By-Products: Recovery of Valuable Compounds from Spent Yeasts

Spent brewer’s yeast (Saccharomyces sp.), the second most generated by-product from the brewing industry, contains bioactive and nutritional compounds with high added value such as proteins (40–50%), polysaccharides, fibers and vitamins. Molecules of interest from agro-industrial by-products need to be extracted, separated, concentrated, and/or purified so that a minimum purity level is achieved, allowing its application. Enzymatic hydrolysis has been successfully used in the production of peptides and protein hydrolysates. The obtained hydrolysates require efficient downstream processes such as membrane technology, which is an important tool for the recovery of thermolabile and sensitive compounds from complex mixtures, with low energy consumption and high specificity. The integration of membrane techniques that promote the separation through sieving and charge-based mechanisms is of great interest to improve the purity of the recovered fractions. This review is specifically addressed to the application of membrane technologies for the recovery of peptides from yeast protein hydrolysates. Fundamental concepts and practical aspects relative to the ultrafiltration of agro-industrial protein hydrolysates will be described. Challenges and perspectives involving the recovery of peptides from yeast protein hydrolysates will be presented and thoroughly discussed.

Download Full-text

Innovation in the Seafood Sector through the Valorization of By-Products

10.5772/intechopen.95008 ◽

2020 ◽

Author(s):

Marzieh Moosavi-Nasab ◽

Najme Oliyaei ◽

Jong-Bang Eun ◽

Armin Mirzapour-Kouhdasht

Keyword(s):

Bioactive Compounds ◽

Functional Food ◽

Protein Hydrolysates ◽

Sulfated Polysaccharides ◽

The Novel ◽

Valuable Compounds ◽

Main Components ◽

Seafood Processing ◽

Functional Components ◽

By Products

Aquatic, marine and algae, is reservoir of bioactive compounds, which have considerable potential to supply novel ingredients toward the development of commercial functional food products. Meanwhile, several valuable by-products generate during the manufacturing process. Seafood is still an intact reservoir of valuable compounds with significant potential to provide unique compounds applicable in functional food development. Seafood, as an important part of the diet all around the world, can be used as a source of functional components that are positively affecting the human health. Annually, 50–80 percent of the seafood processing is discarded as waste every year. Algae are also the novel natural resources for their biological and pharmacological properties. This chapter will be discussing the innovations in seafood and algae sector through the valorization of their by-products. Firstly, protein production, its characterization and the protein hydrolysates derived from seafood will be reviewed. Subsequently, bioactivity of the peptides obtained from these protein hydrolysates and other bioactive compounds such as carotenoid compounds derived from seafood including fish, shrimp, alga, and so on will be included. Finally, the main components of algae including sulfated polysaccharides, pigments and proteins will be surveyed.

Download Full-text

Food protein reserves based on the by-products of the alcohol and brewing industry

Proceedings of the Kuban State Agrarian University ◽

10.21515/1999-1703-79-159-167 ◽

2019 ◽

Vol 1 (79) ◽

pp. 159-167

Author(s):

Ivan Egorov ◽

◽

Tatyana Egorova ◽

Lyubov Krivoruchko ◽

Ilya Nikonov ◽

...

Keyword(s):

Food Protein ◽

Brewing Industry ◽

By Products

Download Full-text

By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

Molecules ◽

10.3390/molecules25010070 ◽

2019 ◽

Vol 25 (1) ◽

pp. 70 ◽

Cited By ~ 2

Author(s):

Natália Conceição ◽

Bianca R. Albuquerque ◽

Carla Pereira ◽

Rúbia C. G. Corrêa ◽

Camila B. Lopes ◽

...

Keyword(s):

Chemical Composition ◽

Phenolic Compounds ◽

Food System ◽

Food Additives ◽

Added Value ◽

Phenolic Profile ◽

Food Ingredients ◽

Myrciaria Dubia ◽

By Products ◽

Fruit Part

Camu-camu (Myrciaria dubia (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were identified, with myricetin-O-pentoside and cyanindin-3-O-glucoside being the main compounds in peels, followed by p-coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel displayed the richest phenolic profile among samples, as well as the most significant antibacterial (MICs = 0.625–10 mg/mL) and anti-proliferative (GI50 = 180 µg/mL against HeLa cells) activities. For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results suggest the possibility of using the camu-camu peel as a source of food additives.

Download Full-text

Muscle Protein Hydrolysates and Amino Acid Composition in Fish

Marine Drugs ◽

10.3390/md19070377 ◽

2021 ◽

Vol 19 (7) ◽

pp. 377

Author(s):

Bomi Ryu ◽

Kyung-Hoon Shin ◽

Se-Kwon Kim

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Muscle Protein ◽

Fish Muscle ◽

Amino Acid Profile ◽

Industrial Applications ◽

Protein Hydrolysates ◽

Added Value ◽

Degree Of Hydrolysis

Fish muscle, which accounts for 15%–25% of the total protein in fish, is a desirable protein source. Their hydrolysate is in high demand nutritionally as a functional food and thus has high potential added value. The hydrolysate contains physiologically active amino acids and various essential nutrients, the contents of which depend on the source of protein, protease, hydrolysis method, hydrolysis conditions, and degree of hydrolysis. Therefore, it can be utilized for various industrial applications including use in nutraceuticals and pharmaceuticals to help improve the health of humans. This review discusses muscle protein hydrolysates generated from the muscles of various fish species, as well as their amino acid composition, and highlights their functional properties and bioactivity. In addition, the role of the amino acid profile in regulating the biological and physiological activities, nutrition, and bitter taste of hydrolysates is discussed.

Download Full-text

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

Proceedings ◽

10.3390/foods_2020-07647 ◽

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.

Download Full-text

Antimicrobial Activity and Chemical Characterization of a Non-Polar Extract of Saffron Stamens in Food Matrix

Foods ◽

10.3390/foods10040703 ◽

2021 ◽

Vol 10 (4) ◽

pp. 703

Author(s):

Severino Zara ◽

Giacomo L. Petretto ◽

Alberto Mannu ◽

Giacomo Zara ◽

Marilena Budroni ◽

...

Keyword(s):

Chemical Composition ◽

Fatty Acid Content ◽

Chemical Characterization ◽

Antimicrobial Activities ◽

Added Value ◽

Gas Chromatography Mass Spectrometry ◽

Food Matrix ◽

Bacterial Strains ◽

By Products

The production of saffron spice generates large quantities of plant by-products: over 90% of the plant material collected is discarded, and a consideration fraction of this waste is plant stamens. This work investigated the chemical composition and the antimicrobial activities of the non-polar fraction extracted from four different saffron flower stamens. The chemical composition of ethereal extracts of the saffron stamens was qualitatively assessed by means of gas–chromatography-mass spectrometry (GC-MS) and nuclear magnetic resonance (NMR) analyses. These analyses revealed ethereal extracts to possess a high polyunsaturated fatty acid content. In vitro antibacterial activity of stamen extracts showed no large differences between Gram-positive and Gram-negative bacteria in terms of minimal inhibitory concentration (MIC). In food matrix microbial analysis of the bacterial strains belonging to the main foodborne pathogen species, including Staphylococcus aureus DSM 20231, Escherichia coli DSM 30083, and Listeria monocytogenes DSM 20600, using low-fat UHT milk, revealed a statistically significant reduction in the number of cells (particularly for E. coli and S. aureus with a complete elimination of the population of the two target bacteria following incubation in diethyl ether extracts of saffron stamen (DES) at high concentrations tested, both at 37 °C and 6 °C (for 48 h and 7 days, respectively). A synergic effect was observed when the pathogens were incubated at 6 °C with DES. This work shows these by-products to be excellent sources of bioactive compounds, which could be exploited in high-added-value products, such as food, cosmetics, and drugs.

Download Full-text

Valorisation of Coffee Roasting By-Products: Recovery of Silverskin Fat By Supercritical CO2 Extraction

Waste and Biomass Valorization ◽

10.1007/s12649-021-01435-9 ◽

2021 ◽

Author(s):

Rita Nasti ◽

Andrea Galeazzi ◽

Stefania Marzorati ◽

Federica Zaccheria ◽

Nicoletta Ravasio ◽

...

Keyword(s):

Scale Up ◽

Added Value ◽

Supercritical Co2 Extraction ◽

Green Technologies ◽

Coffee Silverskin ◽

New Concepts ◽

Physico Chemical ◽

High Investment ◽

Fat Yield ◽

By Products

AbstractRecovery of agro and food-industrial waste and their valorisation via green technologies can help to outline new concepts of industrial strategies. In this contest, a fat enriched of added-value components was extracted from coffee silverskin by applying a supercritical fluid extraction technique (sc-CO2). An appropriate modulation of process parameters like temperature (T = 35, 50, 60 °C) and pressure (p = 200–300 bar) influences the fat yield and the chemical composition, opening the way for targeted extraction. The extraction time, the organic solvent use and the energy consume were reduced compared to Soxhlet. Moreover, a mathematical model was constructed based on the experimental data collected, employed apparatus, and physico-chemical characteristics of biomass, pointing to a possible industrial scale-up. The experimental results are accompanied by a preliminary cost of manufacturing (COM), highlighting how the high investment for the apparatus is compensated by several benefits. Graphic Abstract

Download Full-text

Characterization of Protein Hydrolysates from Fish Discards and By-Products from the North-West Spain Fishing Fleet as Potential Sources of Bioactive Peptides

Marine Drugs ◽

10.3390/md19060338 ◽

2021 ◽

Vol 19 (6) ◽

pp. 338

Author(s):

Andreia Henriques ◽

José A. Vázquez ◽

Jesus Valcarcel ◽

Rogério Mendes ◽

Narcisa M. Bandarra ◽

...

Keyword(s):

Inhibitory Activity ◽

Bioactive Peptides ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Protein Hydrolysates ◽

Scavenging Activity ◽

North West ◽

Chelating Activity ◽

The North ◽

By Products

Fish discards and by-products can be transformed into high value-added products such as fish protein hydrolysates (FPH) containing bioactive peptides. Protein hydrolysates were prepared from different parts (whole fish, skin and head) of several discarded species of the North-West Spain fishing fleet using Alcalase. All hydrolysates had moisture and ash contents lower than 10% and 15%, respectively. The fat content of FPH varied between 1.5% and 9.4% and had high protein content (69.8–76.6%). The amino acids profiles of FPH are quite similar and the most abundant amino acids were glutamic and aspartic acids. All FPH exhibited antioxidant activity and those obtained from Atlantic horse mackerel heads presented the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, reducing power and Cu2+ chelating activity. On the other hand, hydrolysates from gurnard heads showed the highest ABTS radical scavenging activity and Fe2+ chelating activity. In what concerns the α-amylase inhibitory activity, the IC50 values recorded for FPH ranged between 5.70 and 84.37 mg/mL for blue whiting heads and whole Atlantic horse mackerel, respectively. α-Glucosidase inhibitory activity of FPH was relatively low but all FPH had high Angiotensin Converting Enzyme (ACE) inhibitory activity. Considering the biological activities, these FPH are potential natural additives for functional foods or nutraceuticals.

Download Full-text

Evaluation of olive mill waste as substrate for carotenoid production by Rhodotorula mucilaginosa

Bioresources and Bioprocessing ◽

10.1186/s40643-020-00341-7 ◽

2020 ◽

Vol 7 (1) ◽

Author(s):

Carolina Ghilardi ◽

Paola Sanmartin Negrete ◽

Amalia Antonia Carelli ◽

Virginia Borroni

Keyword(s):

Liquid Fraction ◽

Added Value ◽

Organic Load ◽

Integral Approach ◽

Rhodotorula Mucilaginosa ◽

Total Sugars ◽

Carotenoid Production ◽

Total Sugar Concentration ◽

Valuable Compounds ◽

Olive Mill

Abstract The “alperujo” is a waste from the olive oil industry with great potential for valorization. It has a high organic load, with the presence of valuable compounds such as biophenols and sugars. The use of this waste can be thought of as a biorefinery from which different compounds of high added value can be obtained, whether they are present in the “alperujo” such as biophenols or can be generated from the “alperujo”. Therefore, the production of carotenoids by Rhodotorula mucilaginosa was evaluated using the liquid fraction of ‘alperujo’ (Alperujo Water, AW) or an aqueous extract (AE) of “alperujo” at different concentrations (5, 10, 20 and 30% w/V) as substrates. The AEs had an acidic pH, a total sugar concentration ranging from 1.6 to 7.6 g/L, a polyphenols content from 0.4 to 2.9 g/L and a significant amount of proteins (0.5–3 g/L). AW is similar in composition as 30% AE, but with a higher amount of total sugars. Rh. mucilaginosa was able to grow at the different mediums with consumption of glucose and fructose, a reduction in protein content and alkalinization of the medium. Maximum total carotenoid production (7.3 ± 0.6 mg/L) was achieved at AW, while the specific production was higher when the yeast grew at AW or at 30% AE (0.78 ± 0.06 and 0.73 ± 0.10 mg/g of biomass, respectively). Torulene and torularhodin were the main carotenoids produced. Polyphenol content did not change; thus, it is still possible to recover these compounds after producing carotenoids. These results demonstrate the feasibility of using alperujo-based mediums as cheap substrates to produce torularhodin and torulene and to include this bioprocess as a step in an integral approach for alperujo valorization.

Download Full-text

Variation of the Polyphenolic Composition and Antioxidant Capacity of Freshly Prepared Pomegranate Leaf Infusions over One-Day Storage

Antioxidants ◽

10.3390/antiox10081187 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1187

Author(s):

Manyou Yu ◽

Irene Gouvinhas ◽

Ana Barros

Keyword(s):

Antioxidant Capacity ◽

Gallic Acid ◽

Antioxidant Properties ◽

Punica Granatum ◽

Added Value ◽

Plant Materials ◽

Polyphenolic Composition ◽

Punica Granatum L ◽

Intensive Search ◽

By Products

In recent decades, an intensive search for natural and novel types of antioxidant polyphenolics has been carried out on numerous plant materials. However, the current literature has very little information on their storage stability in the form of freshly prepared infusions. This study aims to characterize the polyphenolic composition and the antioxidant capacity of pomegranate (Punica granatum L.) leaf infusions over one-day storage (analyzed at 0, 2, 4, 6, 8, and 24 h). Spectrophotometric evaluation demonstrated that the infusion presented no significant changes in the content of total phenols (131.40–133.47 mg gallic acid g−1) and ortho-diphenols (239.91–244.25 mg gallic acid g−1). The infusion also maintained high stability (over 98% and 82%, respectively) for flavonoids (53.30–55.84 mg rutin g−1) and condensed tannins (102.15–124.20 mg epicatechin g−1), with stable (>90%) potent antioxidant capacity (1.5–2.2 mmol Trolox g−1) throughout 0–24 h storage. The main decrease was observed during 0–2 h storage of flavonoids, 8–24 h storage of tannins, and 0–4 h storage of antioxidant capacity. Chromatographic analysis further revealed that 7 decreased and 11 increased compounds were found within 0–24 h storage. The good stability of the total polyphenolics and antioxidant properties might be related to the complex conversion and activity compensation among these compounds. The findings suggest that pomegranate leaf infusion could be of great interest in the valorization of high added-value by-products and in the application of green and functional alternatives in the food-pharma and nutraceutical industries.

Download Full-text