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

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

Green and Sustainable Valorization of Bioactive Phenolic Compounds from Pinus By-Products

Molecules ◽

10.3390/molecules25122931 ◽

2020 ◽

Vol 25 (12) ◽

pp. 2931 ◽

Cited By ~ 1

Author(s):

Pedro Ferreira-Santos ◽

Elisa Zanuso ◽

Zlatina Genisheva ◽

Cristina M. R. Rocha ◽

José A. Teixeira

Keyword(s):

Phenolic Compounds ◽

Electric Fields ◽

Bioactive Compounds ◽

Food Additives ◽

Extraction Methods ◽

Industrial Applications ◽

Added Value ◽

Green Technologies ◽

By Products ◽

Pine Species

In Europe, pine forests are one of the most extended forests formations, making pine residues and by-products an important source of compounds with high industrial interest as well as for bioenergy production. Moreover, the valorization of lumber industry residues is desirable from a circular economy perspective. Different extraction methods and solvents have been used, resulting in extracts with different constituents and consequently with different bioactivities. Recently, emerging and green technologies as ultrasounds, microwaves, supercritical fluids, pressurized liquids, and electric fields have appeared as promising tools for bioactive compounds extraction in alignment with the Green Chemistry principles. Pine extracts have attracted the researchers’ attention because of the positive bioproperties, such as anti-inflammatory, antimicrobial, anti-neurodegenerative, antitumoral, cardioprotective, etc., and potential industrial applications as functional foods, food additives as preservatives, nutraceuticals, pharmaceuticals, and cosmetics. Phenolic compounds are responsible for many of these bioactivities. However, there is not much information in the literature about the individual phenolic compounds of extracts from the pine species. The present review is about the reutilization of residues and by-products from the pine species, using ecofriendly technologies to obtain added-value bioactive compounds for industrial applications.

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

Valorization of Mushroom By-Products as a Source of Value-Added Compounds and Potential Applications

Molecules ◽

10.3390/molecules25112672 ◽

2020 ◽

Vol 25 (11) ◽

pp. 2672 ◽

Cited By ~ 1

Author(s):

Filipa Antunes ◽

Sara Marçal ◽

Oludemi Taofiq ◽

Alcina M. M. B. Morais ◽

Ana Cristina Freitas ◽

...

Keyword(s):

Bioactive Compounds ◽

Food System ◽

Animal Feed ◽

Value Added ◽

Pharmaceutical Formulations ◽

Extraction Methods ◽

Industrial Wastes ◽

Added Value ◽

Future Research ◽

By Products

Nowadays, the food sector is highly concerned with environmental issues and foreseen to develop strategies to reduce waste and losses resulting from activities developed in the food system. An approach is to increment added value to the agro-industrial wastes, which might provide economic growth and environmental protection, contributing to a circular economy. Mushroom by-products represent a disposal problem, but they are also promising sources of important compounds, which may be used due to their functional and nutritional properties. Research has been developed in different fields to obtain value added solutions for the by-products generated during mushroom production and processing. Bioactive compounds have been obtained and applied in the development of nutraceutical and pharmaceutical formulations. Additionally, other applications have been explored and include animal feed, fertilizer, bioremediation, energy production, bio-based materials, cosmetics and cosmeceuticals. The main purpose of this review is to highlight the relevant composition of mushroom by-products and discuss their potential as a source of functional compounds and other applications. Future research needs to explore pilot and industrial scale extraction methods to understand the technological feasibility and the economic sustainability of the bioactive compounds extraction and valorization towards different applications.

Download Full-text

Wood processing industry by-products as a source of natural bioactive compounds

Energy & Environment ◽

10.1177/0958305x20919939 ◽

2020 ◽

pp. 0958305X2091993

Author(s):

Maria Celeiro ◽

J Pablo Lamas ◽

Rosa Arcas ◽

Marta Lores

Keyword(s):

Mass Spectrometry ◽

Chemical Composition ◽

Solid Phase ◽

Industrial Process ◽

Added Value ◽

Gas Chromatography Mass Spectrometry ◽

Cherry Tree ◽

Wood Processing ◽

Liquid Chromatography Tandem Mass ◽

By Products

The chemical composition of several by-products, chips, screw waters, and concentrates from a fiberboards manufacture green industrial process, which only employs wood and water, was deeply evaluated. The three by-products analyzed represent different steps of the industrial process. In addition, different types of wood: pine, walnut, chestnut, oak and cherry tree, were evaluated. For all of them, total polyphenols content, and antioxidant activity have been assessed, showing significant differences. To characterize the volatile compounds, an environmentally friendly technique, solid-phase microextraction has been employed. Besides, aqueous and generally recognized as safe organic extracts obtained from the by-products have been prepared, and their chromatographic fingerprint was obtained by gas chromatography-mass spectrometry and liquid chromatography-tandem mass spectrometry to identify extractable organic wood components. Significant differences were observed between the studied by-products and wood types. More than 30 different compounds were successfully identified in the screw waters, and concentrates, including terpenes, sesquiterpenes, or polyphenols. Regarding the obtained extracts, up to 30 compounds were identified in the chips, screw waters, and concentrate extracts, highlighting the presence of 13 polyphenols in the cherry tree chips and more than 20 compounds with interesting properties in the concentrate extracts. This work contributes to improve the knowledge about the chemical composition of several wood industry by-products, which could be exploited to obtain natural extracts with added value for their reuse in the food, cosmetic, or pharmaceutical industry, reducing also the environmental impact of the industrial activity.

Download Full-text

Pleurotus spp. Cultivation on Different Agri-Food By-Products: Example of Biotechnological Application

Sustainability ◽

10.3390/su11185049 ◽

2019 ◽

Vol 11 (18) ◽

pp. 5049 ◽

Cited By ~ 7

Author(s):

Mena Ritota ◽

Pamela Manzi

Keyword(s):

Chemical Composition ◽

Food Industry ◽

Recent Literature ◽

White Rot Fungi ◽

Added Value ◽

White Rot ◽

Biotechnological Application ◽

Food Residues ◽

Degradation Ability ◽

By Products

Agri-food industry generally produces huge volumes of wastes all over the world, and their disposal is a threat to the environment and public health. The chemical composition of most of these wastes make them be defined as lignocellulosic materials, so they could be a suitable substrate for solid-state fermentation process operated by mushrooms. White-rot fungi are well known for their degradation ability of lignocellulosic material, and many scientific works reported the use of different substrates for their production. Biotechnological treatments of agri-food wastes by mushrooms could be considered an eco-friendly solution to reuse and valorize them, besides to reduce their environmental impact. In this way, wastes would be transformed into new resources to produce added-value food products, besides representing an economic return for the same industries. The aim of this review is to provide an overview of the recent literature concerning the use of different agri-food residues as growth substrates for Pleurotus spp. cultivation, with attention to their effects on the growth and chemical composition of the cultivated mushrooms.

Download Full-text

Chemical composition and biological activities of Juçara (Euterpe edulis Martius) fruit by-products, a promising underexploited source of high-added value compounds

Journal of Functional Foods ◽

10.1016/j.jff.2019.02.037 ◽

2019 ◽

Vol 55 ◽

pp. 325-332 ◽

Cited By ~ 9

Author(s):

Jéssica A.A. Garcia ◽

Rúbia C.G. Corrêa ◽

Lillian Barros ◽

Carla Pereira ◽

Rui M.V. Abreu ◽

...

Keyword(s):

Chemical Composition ◽

Biological Activities ◽

Added Value ◽

Euterpe Edulis ◽

Euterpe Edulis Martius ◽

By Products

Download Full-text

Digestive Stability and Bioaccessibility of Antioxidants in Prickly Pear Fruits from the Canary Islands: Healthy Foods and Ingredients

Antioxidants ◽

10.3390/antiox9020164 ◽

2020 ◽

Vol 9 (2) ◽

pp. 164 ◽

Cited By ~ 1

Author(s):

Andrea Gómez-Maqueo ◽

Marilena Antunes-Ricardo ◽

Jorge Welti-Chanes ◽

M. Pilar Cano

Keyword(s):

Phenolic Compounds ◽

Canary Islands ◽

Prickly Pear ◽

Healthy Foods ◽

Food Matrix ◽

Potential Health ◽

Phenolic Profile ◽

Phenolic Profiles ◽

By Products

Although prickly pear fruits have become an important part of the Canary diet, their native varieties are yet to be characterized in terms of betalains and phenolic compounds. To exert potential health benefits, these antioxidants must be released from the food matrix and be stable in the gastrointestinal tract. Our aim was to characterize the betalain and phenolic profile of four prickly pear varieties from the Canary Islands (Spain) and determine their digestive stability and bioaccessibility via in vitro gastrointestinal digestion. Digestive studies were performed considering the (i) importance of the edible fraction (pulps) and (ii) potential of fruit peels as by-products to obtain healthy ingredients. Betalains and phenolic profiles were analyzed by HPLC-DAD-ESI/MS and HPLC-DAD-MS/QTOF. Pulps in Colorada and Fresa varieties presented high indicaxanthin and betanin content, respectively. Despite low pH in the gastric phase, betalains were stable to reach the intestinal phase, although indicaxanthin presented a higher bioaccessibility. Blanco Buenavista peels contained a distinct flavonoid profile including a new isorhamnetin-hexosyl-rhamnoside. Phenolic compounds were abundant and highly bioaccessible in fruit peels. These findings suggest that prickly pear pulps are rich in bioaccessible betalains; and that their peels could be proposed as potential by-products to obtain sustainable healthy ingredients.

Download Full-text

Cereal Processing By-Products as Rich Sources of Phenolic Compounds and Their Potential Bioactivities

Nutrients ◽

10.3390/nu13113934 ◽

2021 ◽

Vol 13 (11) ◽

pp. 3934

Author(s):

Anca Fărcaș ◽

Georgiana Drețcanu ◽

Teodora Daria Pop ◽

Bianca Enaru ◽

Sonia Socaci ◽

...

Keyword(s):

Phenolic Compounds ◽

Bioactive Compounds ◽

Action Plan ◽

Food Additives ◽

In Vivo Studies ◽

Therapeutic Effects ◽

The European Union ◽

By Products

In today’s society, we can see a progressive paradigm shift that tends towards a healthy and sustainable lifestyle. The proof is represented by the growing interest in food loss and waste of different sectors, from the political to the academic, or even to the private sector. In order to reduce food waste and to increase sustainability, the European Union (EU) has planned a circular bioeconomy. This action plan includes an approach based on reducing, reusing, recovering, and recycling materials and energy. Every year, there are high amounts of waste and by-products resulting from agricultural producing and agro-industrial processing, impacting the environment and the socio-economic sector. Cereal food products cover over 20% of daily diet, so it can be assumed that cereal production and processing are one of the most important sectors of agri-food industries. It is estimated that the waste generated from cereal processing and manufacturing is up to 13%, a percentage that can be decreased by converting the by-products in raw materials for biofuels, biodegradable plastics, alcohols, antioxidants, food additives, or pharmaceutic ingredients due to their content in macro- and micro-nutrients or bioactive compounds. Based on the fact that diet plays a crucial role in maintaining the integrity of our body, it is important to capitalize on any source of bioactive compounds to which we have access. This review aims to highlight the need to recirculate by-products for the purpose of extraction and use of their key compounds, polyphenols, which have not only antioxidant effects, but also preventive and therapeutic effects against cancer. For these, it is necessary to understand the biotechnologies needed for processing the most consumed cereals, the methods of extraction of phenolic compounds, and the main effects that these compounds have, summarizing the most relevant in vitro and in vivo studies performed so far.

Download Full-text

Hidden potential of fruit waste and its utilization

Sustainability Agri Food and Environmental Research ◽

10.7770/safer-v0n0-art2213 ◽

2020 ◽

Author(s):

Damini Soni ◽

Gargi Saxena

Keyword(s):

Phenolic Compounds ◽

Bioactive Compounds ◽

Food Waste ◽

Value Chain ◽

Food Industry ◽

Food Additives ◽

Value Added ◽

Good Source ◽

Anti Oxidant ◽

By Products

The global increasing population demands for more food production and food processing which consequently results in more food waste generation. The total waste produced in different stages of processing of food generally comprises of peels, pomace, seed, pulp, unused flesh and damaged food which is biodegradable in nature. These by-products are a good source of bioactive compounds like polyphenols, antioxidants and phytochemicals. They are the storehouse of complex carbohydrates, lipids, proteins and nutraceuticals depending on the nature of product produced for example poultry and meat industries are rich the source of proteins and lipids, fruits and vegetable processing industries are rich in bioactive compounds and cereal industries are good source of phenolic compounds and dietary fiber. The food waste or by-products are important source of colorants, fiber, flavoring and antimicrobials which are used in food industry as a source of food additives. The phenolic compounds present in by products of different foods exhibit anti-oxidant, anti-microbial, anti-inflammatory, immune-modulatory activity and play a major role in reducing the risk of cardiovascular problems, osteoporosis, thrombosis, platelets aggregation and diabetes in humans. By products from different industries can be used to develop value added products in India where poverty and malnutrition are the major issues. Developing effective policies for the utilization of food waste along the value chain can help reduce food waste problem and contribute towards food security and sustainability.Keywords: By products, Bioactive compounds, Food industry, Food waste.

Download Full-text