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Novel Added-Products Manufacturing from Agro-Food Wastes

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A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: closed (20 April 2022) | Viewed by 20075

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Special Issue Editors

Prof. Dr. Luis Cruz

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Guest Editor

REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
Interests: anthocyanins; flavylium-based dyes; stimuli-responsive systems; smart and functional biomaterials; food biosensors
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Erika Salas

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Co-Guest Editor

Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, circuito universitario s/n, campus 2, Chihuahua 31125, Mexico
Interests: extraction, separation and analysis of phenolic compounds in foods and beverages; structural characterization; sensory properties of phenolics in foods and beverages; anthocyanins; compound transformations during processing; development of methodology for the analysis of phenolic compounds by mass spectrometry

Prof. Dr. Nuno Mateus

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Co-Guest Editor

REQUIMTE/LAQV, Chemistry and Biochemistry Department, Faculty of Sciences University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
Interests: food chemistry; biochemistry; food polyphenols; red wine chemistry; industrial wastes recycling
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The recycling of bioactive compounds from agro-food waste and their transformation into novel added-products appears to be an efficient approach to promoting a sustainability and circular economy. Over the last few years, the scientific community has been developing the valorization of polyphenols extracted from food by-products through lipophilization processes towards novel applications for food, cosmetic, and pharmaceutical industries. This Special Issue is focused on the recent developments of the polyphenols lipophilization processes, taking in account green chemistry approaches, including alternative solvents such ionic liquids and deep eutectic mixtures, microwave-assisted synthesis, new biocatalysts, eco-friendly chemical reactions, and new covalent functionalizations.

Prof. Dr. Luis Cruz
Prof. Dr. Erika Salas
Prof. Dr. Nuno Mateus
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. Processes is an international peer-reviewed open access monthly 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 2400 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

enzymatic approaches
microwave-assisted synthesis
deep eutectic solvents
ionic liquids
covalent functionalization
bioactive compounds
click chemistry
carbodiimide chemistry
valorization of food waste

Published Papers (5 papers)

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Research

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13 pages, 977 KiB

Open AccessArticle

Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition

by Valentina Obradović, Jurislav Babić, Verica Dragović-Uzelac, Antun Jozinović, Đurđica Ačkar and Drago Šubarić

Processes 2021, 9(8), 1367; https://0-doi-org.brum.beds.ac.uk/10.3390/pr9081367 - 04 Aug 2021

Cited by 3 | Viewed by 2442

Abstract

The objective of this research was to investigate the potentiality of carrot powder (CP) utilization at levels 4, 6, or 8% as ingredient of corn snacks and evaluation of the extrusion influence on functionally important ingredients such as carotenoids (color), polyphenols, fiber, fat, and antioxidant activity. The influence of ascorbic acid (AA) as an external source at levels 0.5 and 1% on this particular extrusion was also investigated. A single-screw extruder at two temperature regimes (135/170/170 °C (E1) and 100/150/150 °C (E2)) carried out extrusion. The E1 temperature regime acted favorably on total polyphenol content and crude fiber, but fat preferred the E2 regime. Extrusion, especially the E1 temperature regime, increased the extractability of carotenoids. Ascorbic acid degraded during extrusion, but it still provided protection to carotenoids and color attributes of extrudates. Snacks with increased nutritional and functional value due to carrot powder addition were successfully produced, which is a starting point for production of a new type of extruded snacks. Full article

(This article belongs to the Special Issue Novel Added-Products Manufacturing from Agro-Food Wastes)

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14 pages, 4339 KiB

Open AccessArticle

Cyanidin-3-glucoside Lipophilic Conjugates for Topical Application: Tuning the Antimicrobial Activities with Fatty Acid Chain Length

by Hélder Oliveira, Patrícia Correia, Lucinda J. Bessa, Marta Guimarães, Paula Gameiro, Victor de Freitas, Nuno Mateus, Luís Cruz and Iva Fernandes

Processes 2021, 9(2), 340; https://0-doi-org.brum.beds.ac.uk/10.3390/pr9020340 - 12 Feb 2021

Cited by 11 | Viewed by 2513

Abstract

Background: Natural anthocyanins present a low solubility in lipophilic media, which compromises their effective application in lipophilic systems. In this work, cyanidin-3-O-glucoside (Cy3glc) was esterified by the addition of fatty acids with increasing chain-lengths and a structure-activity relationship was performed towards the description of the best analog for skin-care applications. Methods: By enzymatic hemi-synthesis, it was possible to obtain 5 structurally related derivatives of cyanidin-3-O-glucoside with successive C2 increments in the aliphatic chain. The stability in hanks buffer and DMEM with or without FBS was followed by HPLC. The cytotoxicity against keratinocytes was evaluated by MTT assay. The antioxidant capacity was determined by using the fluorescent probe DCF-DA. The effect on enzyme activity was evaluated towards tyrosinase, collagenase, and elastase enzymes by colorimetric assays. MIC and MBC values were obtained against reference strains and against multidrug-resistant isolates. Results: In physiological conditions, cy3glc−fatty acid derivatives are more stable and may be converted to the native anthocyanin. The 5 conjugates showed lower antioxidant capacity and enzymatic inhibitory activities in comparison to the anthocyanin precursor. However, concerning the antibacterial activity, the insertion of a fatty acid chain sprouted the antibacterial activity, showing a clear biphasic effect and a more effective effect on Gram-positive bacteria. Conclusions: Cy3glc-C10 was the most effective compound considering the antimicrobial activity, although a general reduction was observed among the other activities evaluated. This work prompt further assays with a different panoply of derivatives ranging other features including saturation vs. unsaturation, even vs. odd carbon content and linear vs. branched. Full article

(This article belongs to the Special Issue Novel Added-Products Manufacturing from Agro-Food Wastes)

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12 pages, 1456 KiB

Open AccessCommunication

Fermentation of Ferulated Arabinoxylan Recovered from the Maize Bioethanol Industry

by Mayra A. Mendez-Encinas, Dora E. Valencia-Rivera, Elizabeth Carvajal-Millan, Humberto Astiazaran-Garcia, Valérie Micard and Agustín Rascón-Chu

Processes 2021, 9(1), 165; https://0-doi-org.brum.beds.ac.uk/10.3390/pr9010165 - 18 Jan 2021

Cited by 3 | Viewed by 2661

Abstract

Maize by-product from the bioethanol industry (distiller’s dried grains with solubles, DDGS) is a source of ferulated arabinoxylan (AX), which is a health-promoting polysaccharide. In the present study, AX from DDGS was fermented by a representative colonic bacterial mixture (Bifidobacterium longum, Bifidobacterium adolescentis, and Bacteroides ovatus), and the effect of the fermented AX (AX-f) on the proliferation of the cell line Caco-2 was investigated. AX was efficiently metabolized by these bacteria, as evidenced by a decrease in the polysaccharide molecular weight from 209 kDa to < 50 kDa in AX-f, the release of ferulic acid (FA) from polysaccharide chains (1.14 µg/mg AX-f), and the short-chain fatty acids (SCFA) production (277 µmol/50 mg AX). AX-f inhibited the proliferation of Caco-2 cells by 80–40% using concentrations from 125–1000 µg/mL. This dose-dependent inverse effect was attributed to the increased viscosity of the media due to the polysaccharide concentration. The results suggest that the AX-f dose range and the SCFA and free FA production are key determinants of antiproliferative activity. Using the same polysaccharide concentrations, non-fermented AX only inhibited the Caco-2 cells proliferation by 8%. These findings highlight the potential of AX recovered from the maize bioethanol industry as an antiproliferative agent once fermented by colonic bacteria. Full article

(This article belongs to the Special Issue Novel Added-Products Manufacturing from Agro-Food Wastes)

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17 pages, 5507 KiB

Open AccessArticle

A Potential Inhibition Process of Ricin Protein with the flavonoids Quercetin and Epigallocatechin Gallate. A Quantum-Chemical and Molecular Docking Study

by Mayra Cristina Martínez-Ceniceros, Linda-Lucila Landeros-Martínez, Nora-Aydeé Sánchez-Bojorge, Fabiola Sandoval-Salas, Hilda Amelia Piñón-Castillo, León Raúl Hernández-Ochoa and Luz María Rodríguez-Valdez

Processes 2020, 8(11), 1393; https://0-doi-org.brum.beds.ac.uk/10.3390/pr8111393 - 31 Oct 2020

Cited by 3 | Viewed by 2802

Abstract

Castor bean (Ricinus Communis) oil has been reported as one of the most important bio-based fuels; however, high amounts of toxic solid residue are generated in the production. This toxicity is due to several molecules, ricin protein being the most studied compound. The inhibition of the ricin protein is essential for eliminating its toxicity. The objective of this study is to predict the possible inhibition process via the interactions between the ricin protein and the flavonoids quercetin (Q) and epigallocatechin gallate (EGCG). The molecular structures of the complexes formed between the ricin protein and flavonoids were studied using quantum-chemical and molecular docking calculations to analyze the type of interaction, active site of the protein, binding energies, and different conformations in the inhibition process. Different methodologies were applied for the molecular structure determination; the best approximation was obtained with B3LYP/6-31G (d,p) theoretical methodology. Mappings of electrostatic potential (MEP) and frontier molecular orbitals were used for the identification of the probable sites of interaction, which were confirmed by molecular docking. The adjustment and alignment of flavonoid groups before and after the interaction, and charge transfer parameters, showed that Q and EGCG act as electron donors inside of the active site in ricin. Full article

(This article belongs to the Special Issue Novel Added-Products Manufacturing from Agro-Food Wastes)

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Review

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23 pages, 1920 KiB

Open AccessFeature PaperReview

The Application of Supercritical Fluids Technology to Recover Healthy Valuable Compounds from Marine and Agricultural Food Processing By-Products: A Review

by Jianjun Zhou, Beatriz Gullón, Min Wang, Patricia Gullón, José M. Lorenzo and Francisco J. Barba

Processes 2021, 9(2), 357; https://0-doi-org.brum.beds.ac.uk/10.3390/pr9020357 - 15 Feb 2021

Cited by 35 | Viewed by 7453

Abstract

Food by-products contain a remarkable source of bioactive molecules with many benefits for humans; therefore, their exploitation can be an excellent opportunity for the food sector. Moreover, the revalorization of these by-products to produce value-added compounds is considered pivotal for sustainable growth based on a circular economy. Traditional extraction technologies have several drawbacks mainly related to the consumption of hazardous organic solvents, and the high temperatures maintained for long extraction periods which cause the degradation of thermolabile compounds as well as a low extraction efficiency of desired compounds. In this context, supercritical fluid extraction (SFE) has been explored as a suitable green technology for the recovery of a broad range of bioactive compounds from different types of agri-food wastes. This review describes the working principle and development of SFE technology to valorize by-products from different origin (marine, fruit, vegetable, nuts, and other plants). In addition, the potential effects of the extracted active substances on human health were also approached. Full article

(This article belongs to the Special Issue Novel Added-Products Manufacturing from Agro-Food Wastes)

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