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By-Products: Characterisation and Use as Food
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By-Products: Characterisation and Use as Food

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (20 June 2021) | Viewed by 57394

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editors

Dr. Simona Grasso

E-Mail Website
Guest Editor
School of Agriculture, Policy and Development, University of Reading, Berkshire, UK
Interests: food reformulation; functional foods; meat and dairy analogues; food waste valorisation; consumer attitudes and rapid sensory profiling techniques
Special Issues, Collections and Topics in MDPI journals
Dr. Konstantinos Papoutsis

E-Mail Website
Guest Editor
UCD School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
Interests: food science; antioxidants; postharvest physiology; fruit quality; plant physiology
Special Issues, Collections and Topics in MDPI journals
Dr. Claudia Ruiz-Capillas

E-Mail Website
Guest Editor
Department of Products, Spanish National Research Council, CSIC, Madrid, Spain
Interests: meat quality; food safety; animal production; food analysis; meat science; poultry; animal nutrition; food microbiology and safety; food science and technology; food preservation
Special Issues, Collections and Topics in MDPI journals
Dr. Ana Herrero Herranz

E-Mail Website
Guest Editor
Department of Products, Spanish National Research Council, CSIC, Madrid, Spain
Interests: development of healthy meat products; vibrational spectroscopic techniques (raman and infrared spectroscopy); textural properties; biogenic amines; food safety; quality indices
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Each year, the agricultural industry produces high amounts of animal and plant by-products, which in many cases are not valorised, thus generating a major environmental problem. For this reason and also for economic motives, the interest in adding value to these by-products has recently increased. Many by-products can be transformed into edible ingredients, becoming natural sources of nutritionally enhancing compounds with positive health effects, such as polyphenols, proteins, fibres, lipids, etc. These agro-industrial by-products and co-products can be used as ingredients in food, upcycling them to produce different eco-friendly products such as baked goods, cereals, snacks, meat, fish, dairy products, etc. This Special Issue aims to collect recent advances in agro-industry by-products and co-products in relation to the use of by-products as food and their use as food-grade ingredients in the formulation of different food products. Specifically, this Special Issue focuses on the extraction, processing, and characterisation of by-products and associated technological, nutritional, and sensory quality. Articles on new approaches and novel technologies such as encapsulation to improve delivery of the extracted bioactive compounds into foods are welcome. The Editors are also interested in contributions on consumer attitudes towards the use of upcycled ingredients and circular economy initiatives in foods. The authors can collaborate original research papers, reviews, and short communications to expand knowledge on this topic and potential applications in future innovations.

Dr. Simona Grasso
Dr. Claudia Ruiz-Capillas
Dr. Konstantinos Papoutsis
Dr. Ana Herrero Herranz
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • valorisation
  • food by-products
  • upcycled ingredients
  • functional foods
  • bioactive compounds
  • non-conventional novel technologies
  • circular economy
  • consumer attitudes
  • sensory quality

Published Papers (15 papers)

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13 pages, 4356 KiB  
Article
Physical Chemical and Textural Characteristics and Sensory Evaluation of Cookies Formulated with Date Seed Powder
by Zein Najjar, Maitha Alkaabi, Khulood Alketbi, Constantinos Stathopoulos and Meththa Ranasinghe
Foods 2022, 11(3), 305; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11030305 - 24 Jan 2022
Cited by 15 | Viewed by 4861
Abstract
Date seeds are a major waste product that can be utilised as a valuable and nutritional material in the food industry. The aim of the present study was to improve cookies quality in terms of functional and textural value and assess the effect [...] Read more.
Date seeds are a major waste product that can be utilised as a valuable and nutritional material in the food industry. The aim of the present study was to improve cookies quality in terms of functional and textural value and assess the effect of date seed powder flour substitution on the physical and chemical characteristics of cookies. Three substitution levels (2.5, 5 and 7.5%) of flour by fine date seed powder from six varieties locally named Khalas, Khinaizi, Sukkary, Shaham, Zahidi and Fardh were prepared. Two types of flour were used (white flour and whole wheat) at two different baking temperatures: 180 and 200 °C. The incorporation of date seed had no or slight effect on moisture, ash, fat and protein content of the baked cookies. On the other hand, incorporation significantly affected the lightness and hardness of cookies; the higher level of addition, the darker and crispier the resulting cookies. The sensory analysis indicated that the produced cookies were acceptable in terms of smell, taste, texture and overall acceptability. The results indicate that the most acceptable cookies across all evaluated parameters were produced using whole wheat flour with 7.5% levels of date seed powder using Khalas and Zahidi varieties. Overall, the analysis indicated that cookies with acceptable physical characteristics and an improved nutritional profile could be produced with partial replacement of the white/whole wheat flour by date seed powder. Full article
(This article belongs to the Special Issue By-Products: Characterisation and Use as Food)
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14 pages, 1033 KiB  
Article
Revalorization of Cava Lees to Improve the Safety of Fermented Sausages
by Salvador Hernández-Macias, Núria Ferrer-Bustins, Oriol Comas-Basté, Anna Jofré, Mariluz Latorre-Moratalla, Sara Bover-Cid and María del Carmen Vidal-Carou
Foods 2021, 10(8), 1916; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081916 - 18 Aug 2021
Cited by 10 | Viewed by 2201
Abstract
The revalorization of food processing by-products not only reduces the environmental impact of their disposal, but also generates added economic value. Cava lees consist of inactive cells of Saccharomyces cerevisiae, and though regarded as a valueless winery by-product, they are rich in [...] Read more.
The revalorization of food processing by-products not only reduces the environmental impact of their disposal, but also generates added economic value. Cava lees consist of inactive cells of Saccharomyces cerevisiae, and though regarded as a valueless winery by-product, they are rich in fiber and phenolic compounds. In this study, a challenge test was performed to assess the effect of cava lees and a phenolic extract (LPE) derived therefrom on the behaviour of technological microbiota (lactic acid bacteria used as a starter culture) and the foodborne pathogens Salmonella spp. and Listeria monocytogenes during the fermentation and ripening of pork sausages. Ten batches of fermented sausages were prepared with and without cava lees or the LPE, and with or without different strains of Latilactobacillus sakei (CTC494 or BAP110). The addition of cava lees reduced the pH values of the meat batter throughout the fermentation and ripening process. No growth-promoting effect on spontaneous lactic acid bacteria (LAB) or the starter culture was observed. In contrast, the presence of cava lees prevented the growth of the tested pathogens (Salmonella and L. monocytogenes), as did the starter culture, resulting in significantly lower counts compared to the control batch. In addition, the combination of cava lees with L. sakei CTC494 had a bactericidal effect on Salmonella. LPE supplementation did not affect the pH values or LAB counts but reduced the mean counts of Salmonella, which were 0.71 log10 lower than the control values at the end of the ripening. The LPE did not exert any additional effect to that of the starters applied alone. The revalorization of cava lees as a natural ingredient to improve the microbiological safety of fermented sausages is a feasible strategy that would promote a circular economy and benefit the environment. Full article
(This article belongs to the Special Issue By-Products: Characterisation and Use as Food)
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16 pages, 1320 KiB  
Article
Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria
by Marina Jovanović, Snežana Zlatanović, Darko Micić, Dragan Bacić, Dragana Mitić-Ćulafić, Mihal Đuriš and Stanislava Gorjanović
Foods 2021, 10(8), 1696; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081696 - 22 Jul 2021
Cited by 9 | Viewed by 3246
Abstract
Following the idea of sustainability in food production, a yogurt premix based on beetroot (Beta vulgaris) pomace flour (BPF) was developed. BPF was granulated with lactose solution containing lactic acid bacteria (LAB) by a fluidized bed. Particle size increased ~30%. A [...] Read more.
Following the idea of sustainability in food production, a yogurt premix based on beetroot (Beta vulgaris) pomace flour (BPF) was developed. BPF was granulated with lactose solution containing lactic acid bacteria (LAB) by a fluidized bed. Particle size increased ~30%. A decrease in Carr Index from 21.5 to 14.98 and Hausner ratio from 1.27 to 1.18 confirmed improved flowability of granulated BPF, whereas a decrease in water activity implied better storability. Yogurts were produced weekly from neat starters and granulated BPF (3% w/w) that were stored for up to one month (4 °C). High viability of Streptococcus thermophilus was observed. Less pronounced syneresis, higher inhibition of colon cancer cell viability (13.0–24.5%), and anti-Escherichia activity were ascribed to BPF yogurts or their supernatants (i.e., extracted whey). Acceptable palatability for humans and dogs was demonstrated. A survey revealed positive consumers’ attitudes toward the granulated BPF as a premix for yogurts amended to humans and dogs. For the first time, BPF granulated with LAB was used as a premix for a fermented beverage. An initial step in the conceptualization of a novel DIY (do it yourself) formula for obtaining a fresh yogurt fortified with natural dietary fiber and antioxidants has been accomplished. Full article
(This article belongs to the Special Issue By-Products: Characterisation and Use as Food)
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14 pages, 1206 KiB  
Article
Valorization of Mango By-Products to Enhance the Nutritional Content of Maize Complementary Porridges
by Juliana Mandha, Habtu Shumoy, Athanasia O. Matemu and Katleen Raes
Foods 2021, 10(7), 1635; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10071635 - 15 Jul 2021
Cited by 8 | Viewed by 2986
Abstract
Mango by-products are disregarded as waste contributing to greenhouse gas emissions. This study used mango seed and kernel to enhance the nutritional content of maize complementary porridges. Composite maize-based porridges (MBP) were formulated by fortifying maize flour with fine ground mango seed and [...] Read more.
Mango by-products are disregarded as waste contributing to greenhouse gas emissions. This study used mango seed and kernel to enhance the nutritional content of maize complementary porridges. Composite maize-based porridges (MBP) were formulated by fortifying maize flour with fine ground mango seed and kernel at different levels (31%, 56%, 81%). The by-products and formulated porridges were characterized for their nutritional composition, mineral content, total phenolic content, and antioxidant capacity. Furthermore, the bioaccessibility of essential minerals during in vitro gastrointestinal digestion of the formulated porridges was determined using inductively coupled plasma optical emission spectrometry. Mango seed had a high fat (12.0 g/100 g dw) and protein content (4.94 g/100 g dw), which subsequently doubled the fat content of the porridges. Mango by-products increased the total phenolic content of maize porridge by more than 40 times and the antioxidant capacity by 500 times. However, fortification with mango by-products significantly decreased the bioaccessibility of minerals, especially manganese, copper, and iron, as the highest percentages of insoluble minerals were recorded in MBP 81 at 78.4%, 71.0%, and 62.1%, respectively. Thus, the results suggest that mango seed and kernel could increase the nutritional value of maize porridge, but fortification should be done at lower levels of about 31–56%. Full article
(This article belongs to the Special Issue By-Products: Characterisation and Use as Food)
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17 pages, 2304 KiB  
Article
Development of an Accelerated Stability Model to Estimate Purple Corn Cob Extract Powder (Moradyn) Shelf-Life
by Lucia Ferron, Chiara Milanese, Raffaella Colombo and Adele Papetti
Foods 2021, 10(7), 1617; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10071617 - 13 Jul 2021
Cited by 4 | Viewed by 2186
Abstract
Moradyn is an Italian purple corn variety whose cobs represent a rich source of polyphenols. At the industrial level, they are used to produce a dried extract (MCE) by the addition of 20% Arabic gum. In order to evaluate the extract solid-state stability, [...] Read more.
Moradyn is an Italian purple corn variety whose cobs represent a rich source of polyphenols. At the industrial level, they are used to produce a dried extract (MCE) by the addition of 20% Arabic gum. In order to evaluate the extract solid-state stability, an innovative accelerated stress protocol was developed following the isoconversion approach. The degradation kinetics of cyanidin-3-O-glucoside (C3G), the most suitable marker to monitor the overall MCE degradation status, was monitored under five temperature–humidity (RH) combinations. These data were used to build a mathematical model, able to estimate the C3G stability at 25 °C and 30% RH, whose predictiveness was further assessed by comparing the predicted vs. experimental C3G isoconversion time. Finally, by applying this model, the expiry date of the extract was calculated to be within 26–33 days, confirming that the addition of 20% Arabic gum is insufficient to stabilize MCE and highlighting the need of a new formula in order to prolong MCE shelf-life. Full article
(This article belongs to the Special Issue By-Products: Characterisation and Use as Food)
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18 pages, 1275 KiB  
Article
Defatted Seeds of Oenothera biennis as a Potential Functional Food Ingredient for Diabetes
by Zhiqiang Wang, Zhaoyang Wu, Guanglei Zuo, Soon Sung Lim and Hongyuan Yan
Foods 2021, 10(3), 538; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10030538 - 05 Mar 2021
Cited by 18 | Viewed by 3286
Abstract
The defatted seeds of Oenothera biennis (DSOB) are a by-product of evening primrose oil production that are currently not effectively used. In this study, α-glucosidase inhibition, aldose reductase inhibition, antioxidant capacity, polyphenol composition, and nutritional value (carbohydrates, proteins, minerals, fat, organic acid, and [...] Read more.
The defatted seeds of Oenothera biennis (DSOB) are a by-product of evening primrose oil production that are currently not effectively used. In this study, α-glucosidase inhibition, aldose reductase inhibition, antioxidant capacity, polyphenol composition, and nutritional value (carbohydrates, proteins, minerals, fat, organic acid, and tocopherols) of DSOB were evaluated using the seeds of Oenothera biennis (SOB) as a reference. DSOB was an excellent inhibitor of α-glucosidase (IC50 = 3.31 μg/mL) and aldose reductase (IC50 = 2.56 μg/mL). DSOB also showed considerable antioxidant capacities (scavenging of 2,2-diphenyl-1-picrylhydrazyl, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid, nitric oxide, peroxynitrite, and hydroxyl radicals). DSOB was a reservoir of polyphenols, and 25 compounds in DSOB were temporarily identified by liquid chromatography coupled with electrospray ionization–quadrupole time of flight–mass spectrometry analysis. Moreover, the carbohydrate, protein, and mineral content of DSOB were increased compared to that of SOB. DSOB contained large amounts of fiber and low levels of sugars, and was rich in calcium and iron. These results imply that DSOB may be a potential functional food ingredient for diabetes, providing excellent economic and environmental benefits. Full article
(This article belongs to the Special Issue By-Products: Characterisation and Use as Food)
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17 pages, 2114 KiB  
Article
The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese
by Raimondo Gaglio, Pietro Barbaccia, Marcella Barbera, Ignazio Restivo, Alessandro Attanzio, Giuseppe Maniaci, Antonino Di Grigoli, Nicola Francesca, Luisa Tesoriere, Adriana Bonanno, Giancarlo Moschetti and Luca Settanni
Foods 2021, 10(2), 461; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020461 - 20 Feb 2021
Cited by 16 | Viewed by 2700
Abstract
Fresh ovine “primosale” cheese was processed with the addition of grape pomace powder (GPP). Cheese making was performed using pasteurized ewes’ milk and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190) inoculated individually. For each strain the control cheese (CCP) was [...] Read more.
Fresh ovine “primosale” cheese was processed with the addition of grape pomace powder (GPP). Cheese making was performed using pasteurized ewes’ milk and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190) inoculated individually. For each strain the control cheese (CCP) was not added with GPP, while the experimental cheese (ECP) was enriched with 1% (w/w) GPP. GPP did not influence the starter development that reached levels of 109 CFU/g in all final cheeses. The comparison of the bacterial isolates by randomly amplified polymorphic DNA (RAPD)-PCR showed the dominance of the added strains over indigenous milk bacteria resistant to pasteurization. GPP addition reduced fat content and determined an increase of protein and of secondary lipid oxidation. Sensory tests indicated that cheeses CCP94 and ECP94, produced with the strain Mise94, reached the best appreciation scores. Following in vitro simulated human digestion, bioaccessible fraction of ECP94 showed antioxidant capacity, evaluated as radical scavenging activity and inhibition of membrane lipid oxidation, significantly higher than that from CCP94, with promising increase in functional properties. Thus, the main hypothesis was accepted since the functional aspects of the final cheeses improved, confirming that GPP is relevant for sustainable nutrition by using winemaking by-products. Full article
(This article belongs to the Special Issue By-Products: Characterisation and Use as Food)
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7 pages, 246 KiB  
Communication
Characterisation of Muffins with Upcycled Sunflower Flour
by Simona Grasso, Tatiana Pintado, Jara Pérez-Jiménez, Claudia Ruiz-Capillas and Ana Maria Herrero
Foods 2021, 10(2), 426; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020426 - 15 Feb 2021
Cited by 16 | Viewed by 2872
Abstract
There is an increased interest and need to make our economy more circular and our diets healthier and more sustainable. One way to achieve this is to develop upcycled foods that contain food industry by-products in their formulation. In this context, the aim [...] Read more.
There is an increased interest and need to make our economy more circular and our diets healthier and more sustainable. One way to achieve this is to develop upcycled foods that contain food industry by-products in their formulation. In this context, the aim of this study was to develop muffins containing upcycled sunflower flour (a by-product from the sunflower oil industry) and assess the effects of sunflower flour addition on the fibre, protein, amino acid, mineral content, and antioxidant activity measured by a Ferric Reducing Antioxidant Power (FRAP) assay and Photo chemiluminescence (PCL) assay. Results show that the sunflower flour inclusion significantly improved all the parameters analysed as part of this study. A more balanced muffin amino acid profile was achieved, thanks to the increased levels of lysine, threonine, and methionine, the limiting essential amino acids of wheat flour. We can conclude that upcycled ingredients, such as sunflower flour, could be used for the nutritional improvement of baked goods, such as muffins. Their addition can result in several nutritional advantages that could be communicated on packaging through the use of the appropriate EU nutrition claims, such as those on protein, fibre, and mineral content. Full article
(This article belongs to the Special Issue By-Products: Characterisation and Use as Food)
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11 pages, 816 KiB  
Article
Consumers’ Perspectives on Eggs from Insect-Fed Hens: A UK Focus Group Study
by Sabrina Spartano and Simona Grasso
Foods 2021, 10(2), 420; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020420 - 14 Feb 2021
Cited by 21 | Viewed by 4927
Abstract
In recent years, there has been growing interest in insects as an alternative to soybean meal as laying hen feed due to nutrition, sustainability, and animal welfare benefits. Although some studies have investigated consumer acceptance and intentions towards insect-fed foodstuffs, no studies are [...] Read more.
In recent years, there has been growing interest in insects as an alternative to soybean meal as laying hen feed due to nutrition, sustainability, and animal welfare benefits. Although some studies have investigated consumer acceptance and intentions towards insect-fed foodstuffs, no studies are available on eggs from insect-fed hens. This qualitative study aimed to explore consumers’ attitudes and perceptions towards eggs from insect-fed hens and factors influencing intentions to consume and purchase the product. Three focus group discussions were employed with a total of 19 individuals from the UK. Results showed that the environmental, animal welfare, and food waste benefits of feeding hens with insects positively influenced attitudes. Results also indicated price and disgust towards insects as feed were the main barriers, while enhanced welfare standards (e.g., free-range labelling) and information on benefits were main drivers. Therefore, the study suggests that educating and informing consumers about the benefits of feeding hens with insects may increase intentions to consume and purchase eggs from insect-fed hens. Given this emerging area of research, this study contributes to the limited literature on insect-fed foodstuffs and paves the way for further research on the topic. Full article
(This article belongs to the Special Issue By-Products: Characterisation and Use as Food)
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24 pages, 2869 KiB  
Article
Olive Pomace-Derived Biomasses Fractionation through a Two-Step Extraction Based on the Use of Ultrasounds: Chemical Characteristics
by María del Mar Contreras, Irene Gómez-Cruz, Inmaculada Romero and Eulogio Castro
Foods 2021, 10(1), 111; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10010111 - 07 Jan 2021
Cited by 29 | Viewed by 4097
Abstract
Olive-derived biomass is not only a renewable bioenergy resource but also it can be a source of bioproducts, including antioxidants. In this study, the antioxidant composition of extracted olive pomace (EOP) and a new byproduct, the residual fraction from olive pit cleaning (RFOPC [...] Read more.
Olive-derived biomass is not only a renewable bioenergy resource but also it can be a source of bioproducts, including antioxidants. In this study, the antioxidant composition of extracted olive pomace (EOP) and a new byproduct, the residual fraction from olive pit cleaning (RFOPC or residual pulp) was characterized and compared to olive leafy biomass, which have been extensively studied as a source of antioxidants and other bioactive compounds with pharmacological properties. The chemical characterization showed that these byproducts contain a high amount of extractives; in the case of EOP, it was even higher (52.9%) than in olive leaves (OL) and olive mill leaves (OML) (35.8–45.1%). Then, ultrasound-assisted extraction (UAE) was applied to recover antioxidants from the extractive fraction of these biomasses. The solubilization of antioxidants was much higher for EOP, correlating well with the extractives content and the total extraction yield. Accordingly, this also affected the phenolic richness of the extracts and the differences between all biomasses were diminished. In any case, the phenolic profile and the hydroxytyrosol cluster were different. While OL, OML, and EOP contained mainly hydroxytyrosol derivatives and flavones, RFOPC presented novel trilignols. Other compounds were also characterized, including secoiridoids, hydroxylated fatty acids, triterpenoids, among others, depending on the bioresource. Moreover, after the UAE extraction step, alkaline extraction was applied recovering a liquid and a solid fraction. While the solid fraction could of interest for further valorization as a biofuel, the liquid fraction contained proteins, sugars, and soluble lignin, which conferred antioxidant properties to these extracts, and whose content depended on the biomass and conditions applied. Full article
(This article belongs to the Special Issue By-Products: Characterisation and Use as Food)
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11 pages, 888 KiB  
Article
Aspergillus oryzae Fermented Rice Bran: A Byproduct with Enhanced Bioactive Compounds and Antioxidant Potential
by Sneh Punia, Kawaljit Singh Sandhu, Simona Grasso, Sukhvinder Singh Purewal, Maninder Kaur, Anil Kumar Siroha, Krishan Kumar, Vikas Kumar and Manoj Kumar
Foods 2021, 10(1), 70; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10010070 - 31 Dec 2020
Cited by 27 | Viewed by 5010
Abstract
Rice bran (RB) is a byproduct of the rice industry (milling). For the fermentation process and to add value to it, RB was sprayed with fungal spores (Aspergillus oryzae MTCC 3107). The impact of fermentation duration on antioxidant properties was studied. Total [...] Read more.
Rice bran (RB) is a byproduct of the rice industry (milling). For the fermentation process and to add value to it, RB was sprayed with fungal spores (Aspergillus oryzae MTCC 3107). The impact of fermentation duration on antioxidant properties was studied. Total phenolic content (TPC) determined using the Folin–Ciocalteu method, increased during fermentation until the 4th day. The antioxidant activity analyzed using the 2,2 Diphenyl–1′ picrylhydrazyl (DPPH) assay, total antioxidant activity (TAC), 2,2′-azinobis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS+) assay, reducing power assay (RPA) and hydroxyl free radical scavenging activity (HFRSA) for fermented rice bran (FRB) were determined and compared to unfermented rice bran (URB). TAC, DPPH, ABTS+ and RPA of FRB increased till 4th day of fermentation, and then decreased. The specific bioactive constituents in extracts (Ethanol 50%) from FRB and URB were identified using high performance liquid chromatography (HPLC). HPLC confirmed a significant (p < 0.05) increase in gallic acid and ascorbic acid. On the 4th day of fermentation, the concentrations of gallic acid and ascorbic acid were 23.3 and 12.7 µg/g, respectively. The outcome of present investigation confirms that antioxidant potential and TPC of rice bran may be augmented using SSF. Full article
(This article belongs to the Special Issue By-Products: Characterisation and Use as Food)
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18 pages, 1087 KiB  
Article
Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments
by Maria Irakli, Athina Lazaridou and Costas G. Biliaderis
Foods 2021, 10(1), 57; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10010057 - 28 Dec 2020
Cited by 39 | Viewed by 4157
Abstract
The objective of this study was to evaluate the effects of different stabilization treatments—namely, dry-heating, infrared-radiation, and microwave-heating—on the nutritional, antinutritional, functional, and bioactivity attributes of rice bran (RB). Among the heating treatments, infrared-radiation exerted the strongest inactivation, resulting in 34.7% residual lipase [...] Read more.
The objective of this study was to evaluate the effects of different stabilization treatments—namely, dry-heating, infrared-radiation, and microwave-heating—on the nutritional, antinutritional, functional, and bioactivity attributes of rice bran (RB). Among the heating treatments, infrared-radiation exerted the strongest inactivation, resulting in 34.7% residual lipase activity. All the stabilization methods were found to be effective in the reduction of antinutrients, including phytates, oxalate, saponins, and trypsin inhibitors. No adverse effect of stabilization was noted on chemical composition and fatty acid profile of RB. Instead, stabilization by all heat treatments caused a significant decrease of vitamin E and total phenolics content in RB; the same trend was observed for the antioxidant activity as evaluated by the DPPH test. The antioxidant activity, as evaluated by ABTS and FRAP tests, and water absorption capacity were improved by the stabilization of RB, whereas the oil absorption capacity and emulsifying properties decreased. Microwave-heating enhanced the foaming properties, whereas infrared-radiation improved the water solubility index and swelling power of RB. Consequently, treatment of RB with infrared-radiation has a potential for industrialization to inactivate the lipase and improve some functional properties of this material for uses as a nutraceutical ingredient in food and cosmetic products. Full article
(This article belongs to the Special Issue By-Products: Characterisation and Use as Food)
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16 pages, 295 KiB  
Article
Corn Bioethanol Side Streams: A Potential Sustainable Source of Fat-Soluble Bioactive Molecules for High-Value Applications
by Gabriella Di Lena, Jose Sanchez del Pulgar, Ginevra Lombardi Boccia, Irene Casini and Stefano Ferrari Nicoli
Foods 2020, 9(12), 1788; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9121788 - 02 Dec 2020
Cited by 12 | Viewed by 2559
Abstract
This paper reports data from a characterization study conducted on the unsaponifiable lipid fraction of dry-grind corn bioethanol side streams. Phytosterols, squalene, tocopherols, tocotrienols, and carotenoids were quantified by High Performance Liquid Chromatography with Diode-Array Detector (HPLC-DAD) and Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS) [...] Read more.
This paper reports data from a characterization study conducted on the unsaponifiable lipid fraction of dry-grind corn bioethanol side streams. Phytosterols, squalene, tocopherols, tocotrienols, and carotenoids were quantified by High Performance Liquid Chromatography with Diode-Array Detector (HPLC-DAD) and Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS) in different lots of post-fermentation corn oil and thin stillage collected from a bioethanol plant over a time-span of one year. Fat-soluble bioactives were present at high levels in corn oil, with a prevalence of plant sterols over tocols and squalene. Beta-sitosterol and sitostanol accounted altogether for more than 60% of total sterols. The carotenoid profile was that typical of corn, with lutein and zeaxanthin as the prevalent molecules. The unsaponifiable lipid fraction profile of thin stillage was qualitatively similar to that of post-fermentation corn oil but, in quantitative terms, the amounts of valuable biomolecules were much lower because of the very high dilution of this side stream. Results indicate that post-fermentation corn oil is a promising and sustainable source of health-promoting bioactive molecules. The concomitant presence of a variegate complex of bioactive molecules with high antioxidant potentialities and their potential multifaceted market applications as functional ingredients for food, nutraceutical, and cosmeceutical formulations, make the perspective of their recovery a promising strategy to create new bio-based value chains and maximize the sustainability of corn dry-grind bioethanol biorefineries. Full article
(This article belongs to the Special Issue By-Products: Characterisation and Use as Food)
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16 pages, 16683 KiB  
Article
RSM Optimization for the Recovery of Technofunctional Protein Extracts from Porcine Hearts
by Dolors Parés, Mònica Toldrà, Estel Camps, Juan Geli, Elena Saguer and Carmen Carretero
Foods 2020, 9(12), 1733; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9121733 - 25 Nov 2020
Cited by 7 | Viewed by 2526
Abstract
Meat byproducts, such as the internal organs from slaughtered animals, are usually underutilized materials with low commercial value. The functional (emulsifying, gelling, and foaming) properties of soluble protein extracts derived from pork hearts were investigated, as well as their molecular weight distribution. A [...] Read more.
Meat byproducts, such as the internal organs from slaughtered animals, are usually underutilized materials with low commercial value. The functional (emulsifying, gelling, and foaming) properties of soluble protein extracts derived from pork hearts were investigated, as well as their molecular weight distribution. A central composite design (CCD) for two process variables (pH and ionic strength of the extraction buffer) was used to foreknow the effects of the process conditions on the physicochemical characteristics and technofunctionality of the protein extracts by means of the response surface methodology (RSM). SDS-PAGE patterns of the heart protein solutions revealed multiple bands with molecular weights ranging from 15 to 220 kDa, mainly corresponding to sarcoplasmic, myofibrillar, as well as blood proteins. The best extraction conditions to obtain protein fractions with good foaming properties would correspond to acid pH (pH ≤ 5) and high salt content (2–4%). On the contrary, solutions recovered at pH > 5 with low NaCl contents were the ones showing better emulsifying properties. Regarding gelation ability, heat-induced gels were obtained from extracts at pH 6.5–8, which showed improved firmness with increasing NaCl content (2–4%). Satisfactory second-order polynomial models were obtained for all the studied response variables, which can be useful in guiding the development of functional ingredients tailored for specific uses to maximize applications. Full article
(This article belongs to the Special Issue By-Products: Characterisation and Use as Food)
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22 pages, 1136 KiB  
Review
Almond By-Products: Valorization for Sustainability and Competitiveness of the Industry
by Marta Barral-Martinez, Maria Fraga-Corral, Pascual Garcia-Perez, Jesus Simal-Gandara and Miguel A. Prieto
Foods 2021, 10(8), 1793; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081793 - 02 Aug 2021
Cited by 36 | Viewed by 7817
Abstract
The search for waste minimization and the valorization of by-products are key practices for good management and improved sustainability in the food industry. The production of almonds generates a large amount of waste, most of which is not used. Until now, almonds have [...] Read more.
The search for waste minimization and the valorization of by-products are key practices for good management and improved sustainability in the food industry. The production of almonds generates a large amount of waste, most of which is not used. Until now, almonds have been used for their high nutritional value as food, especially almond meat. The other remaining parts (skin, shell, hulls, etc.) are still little explored, even though they have been used as fuel by burning or as livestock feed. However, interest in these by-products has been increasing as they possess beneficial properties (caused mainly by polyphenols and unsaturated fatty acids) and can be used as new ingredients for the food, cosmetic, and pharmaceutical industries. Therefore, it is important to explore almond’s valorization of by-products for the development of new added-value products that would contribute to the reduction of environmental impact and an improvement in the sustainability and competitiveness of the almond industry. Full article
(This article belongs to the Special Issue By-Products: Characterisation and Use as Food)
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