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Spent grape pomace is a by-product of Grappa production that is usually considered waste. Therefore, in this study, in order to promote the sustainable use of by-products from the food industry, we aimed to optimize the extraction of antioxidants from spent grape pomace and their use to improve the oxidative stability of grapeseed oil. Ultrasound-assisted extraction maximized the total phenolic content and antioxidant activity, with the latter measured according to the ferric reducing antioxidant power. The best extraction conditions identified for spent grape pomace from red and white grapes were an amplitude of 40%, a duration of 22 min and a ratio of 1:37 and an amplitude of 40%, a duration of 25 min and a ratio of 1:45, respectively. Grapeseed oil, which is rich in polyunsaturated fatty acids and susceptible to rancidity, fortified with 10%, 20% and 30% of these extracts was evaluated in terms of its oxidative stability using the Rancimat method and compared with a control oil and an oil fortified with the synthetic antioxidant BHT at the highest legal level (200 ppm). For oil fortified with 30% of the extracts obtained from red and white pomace under the best conditions, increases in the induction time of 39% and 25% compared to the control and 23.01% and 10.62% compared to the BHT-fortified oil, respectively, were reported. This study highlights the potential of using grape pomace extracts as eco-friendly antioxidants to stabilize oil and contribute to the sustainability of the food industry at the same time. [ABSTRACT FROM AUTHOR]

Biosynthesizing conjugated linoleic acid (CLA) using food processing by-products offers a practical and efficient method for producing this valuable compound, delivering health benefits, promoting sustainability, and providing economic advantages. Here, we optimized the fermentation conditions for in situ biosynthesis of CLA using Bacillus coagulans IBRC-M 10807, with grapeseed oil by-product providing the linoleic acid precursor, focusing on temperature, pH, incubation time, concentrations of grapeseed oil and yeast extract. The total CLA was measured using a UV-Vis spectrophotometer at 233 nm, and the concentration was evaluated using a standard curve of conjugated linoleic acid. To analyze the isomers and identify the functional groups of biosynthesized CLA, gas chromatography (GC) and Fourier-transform infrared spectroscopy (FTIR) were used, respectively. The results indicated that the maximum amount of CLA production was 225.37 ± 0.74 μg/mL, obtained under optimal conditions: an initial pH of 6.8, a temperature of 44.8°C, an incubation time of 48 h, a grapeseed oil concentration of 1,000 μg/mL, and a yeast extract concentration of 3.88%. Characterization of the produced CLA revealed two main isomers--CLA 1: c-9, t-11 C18:2, and CLA 2: t-10, c-12 C18:2 methyl esters. These results suggest that B. coagulans has high potential to produce CLA as a bioactive compound, offering an excellent opportunity for use in various industries, including nutraceuticals, foods, pharmaceuticals, cosmetics, and animal feeds. [ABSTRACT FROM AUTHOR]

Limited research has been dedicated to exploring the potential reuse and creation of value‐added products from corn stover. Existing gaps in current research underscore the need for waste biorefineries that adhere to the principles of a circular bioeconomy to maximize the value of corn stover. This review uses bibliometric analysis from the past decade to examine the potential and pathways for converting corn stover into energy and value‐added products within the biorefinery framework. The data were processed using the Web of Science® database and analyzed with the VosViewer® bibliometric software's, Bibliometrix package in R and Gephi, generating keyword‐based maps. A total of 2557 experimental articles and 30 reviews on corn stover research were analyzed. The bibliometric study revealed that the primary research focuses on pretreatment technologies for converting corn stover into value‐added products, bioenergy and biofuels. The main technologies employed include acid, alkaline and enzymatic hydrolysis, as well as torrefaction anaerobic digestion and steam explosion. The pretreatment processes yield sugars, xylooligosaccharides and organic acids. Additionally, the studies explored the use of corn stover biochar for soil remediation and adsorption processes. This review aims to enhance the understanding of technological pathways explored in previous research, contributing to the evaluation of sustainable processes for utilizing corn stover byproducts. Ultimately, it promotes environmentally conscious agroindustry practices that align with circular economy principles and sustainable development. [ABSTRACT FROM AUTHOR]

The edible plant oils production is associated with the release of different types of by-products. The latter represent cheap and available substrates to produce valuable compounds, such as flavours and fragrances, biologically active compounds and bio-based polymers. Elizabethkingia meningoseptica Oleate hydratases (Em_OhyA) can selectively catalyze the conversion of unsaturated fatty acids, specifically oleic acid, into hydroxy fatty acids, which find different industrial applications. In this study, Design-of-experiment (DoE) strategy was used to screen and identify conditions for reaching high yields in the reaction carried out by Escherichia coli whole-cell carrying the recombinant enzyme Em_OhyA using Waste Cooking Oils (WCO)-derived free fatty acids (FFA) as substrate. The identified reaction conditions for high oleic acid conversion were also tested on untreated triglycerides-containing substrates, such as pomace oil, sunflower oil, olive oil and oil mill wastewater (OMW), combining the triglyceride hydrolysis by the lipase from Candida rugosa and the E. coli whole-cell containing Em_OhyA for the production of hydroxy fatty acids. When WCO, sunflower oil and OMW were used as substrate, the one-pot bioconversion led to an increase of oleic acid conversion compared to the standard reaction. This work highlights the efficiency of the DoE approach to screen and identify conditions for an enzymatic reaction for the production of industrially-relevant products. • Enzymatic production of hydroxy fatty acids for different application, such as flavors. • Screening of biocatalytic hydration of crude free fatty acids from waste cooking oils. • Design-of-experiment used to identify interactions between parameters. • Production of enzymatic cascade reactions. • Reproducibility of results on triglyceride-containing industrial feedstocks. [ABSTRACT FROM AUTHOR]

The extraction of bioactive compounds from food by-products is one of the most important research areas for the nutraceutical, pharmaceutical, and food industries. This research aimed to evaluate the efficiency of Ultrasound-Assisted Extraction (UAE) and Microwave-Assisted Extraction (MAE), either alone or in combination, of phenolic compounds from cocoa bean shells (CBSs). These extraction techniques were compared with conventional methods, such as under simple magnetic stirring and the Soxhlet apparatus. After the preliminary characterization of the gross composition of CBSs, the total polyphenol content and radical scavenging of extracts obtained from both raw and defatted cocoa bean shells were investigated. Quantification of the main polyphenolic compounds was then performed by RP-HPLC-DAD, identifying flavonoids and phenolic acids, as well as clovamide. The application of MAE and UAE resulted in a similar or superior extraction of polyphenols when compared with traditional methods; the concentration of individual polyphenols was variously influenced by the extraction methods employed. Combining MAE and UAE at 90 °C yielded the highest antiradical activity of the extract. Spectrophotometric analysis confirmed the presence of high-molecular-weight melanoidins, which were present in higher concentrations in the extracts obtained using MAE and UAE, especially starting from raw material. In conclusion, these results emphasize the efficiency of MAE and UAE techniques in obtaining polyphenol-rich extracts from CBS and confirm this cocoa by-product as a valuable biomass for the recovery of antioxidant compounds, with a view to possible industrial scale-up. [ABSTRACT FROM AUTHOR]

Dried fruits are renowned for their nutritional value, particularly their seeds. However, their skins, shells, and hulls also hold significant nutritional and commercial potential, yet remain largely unexplored for their bioactive compounds. This study examines the teguments and shells of three types of dried fruits – hazelnut, peanut, and two almond varieties. Ethanol extracts from these by-products reveal a variety of phytochemicals with antioxidant, antimicrobial, anti-inflammatory, and antiviral properties, confirmed through in vitro and in vivo assays. Teguments contain higher polyphenol levels compared to shells, with 24 compounds identified via HPLC analysis. The Achak almond tegument extract demonstrates strong antiradical activity, significant antimicrobial effects, and notable antiviral properties at a low concentration. Moreover, extracts from Achak almond tegument and hazelnut shells exhibit notable anti-inflammatory properties. This underscores the potential of utilizing dried fruit by-products to create innovative, value-added products, supporting environmental sustainability and boosting the competitiveness of the dried fruit industry. [ABSTRACT FROM AUTHOR]

Biosynthesizing conjugated linoleic acid (CLA) using food processing by-products offers a practical and efficient method for producing this valuable compound, delivering health benefits, promoting sustainability, and providing economic advantages. Here, we optimized the fermentation conditions for in situ biosynthesis of CLA using Bacillus coagulans IBRC-M 10807, with grapeseed oil by-product providing the linoleic acid precursor, focusing on temperature, pH, incubation time, concentrations of grapeseed oil and yeast extract. The total CLA was measured using a UV–Vis spectrophotometer at 233 nm, and the concentration was evaluated using a standard curve of conjugated linoleic acid. To analyze the isomers and identify the functional groups of biosynthesized CLA, gas chromatography (GC) and Fourier-transform infrared spectroscopy (FTIR) were used, respectively. The results indicated that the maximum amount of CLA production was 225.37 ± 0.74 μg/mL, obtained under optimal conditions: an initial pH of 6.8, a temperature of 44.8°C, an incubation time of 48 h, a grapeseed oil concentration of 1,000 μg/mL, and a yeast extract concentration of 3.88%. Characterization of the produced CLA revealed two main isomers—CLA 1: c-9, t-11 C18:2, and CLA 2: t-10, c-12 C18:2 methyl esters. These results suggest that B. coagulans has high potential to produce CLA as a bioactive compound, offering an excellent opportunity for use in various industries, including nutraceuticals, foods, pharmaceuticals, cosmetics, and animal feeds.

There is a growing interest in exploring new natural sources of colorants. This study aimed to extract anthocyanins from broken black bean hulls (Phaseolus vulgaris L.) by modifying water with a eutectic mixture (choline chloride:citric acid (ChCl:Ca)). Ultrasound-assisted extraction (UAE) was employed and optimized in terms of temperature (30–70 °C), ultrasound power (150–450 W), and eutectic mixture concentration in water (1–9% (w/v)), resulting in an optimal condition of 66 °C, 420 W, and 8.2% (w/v), respectively. The main quantified anthocyanins were delphinidin-3-O-glycoside, petunidin-3-O-glycoside, and malvidin-3-O-glycoside. The half-life of the anthocyanins at 60 °C increased twelvefold in the eutectic mixture extract compared to the control, and when exposed to light, the half-life was 10 times longer, indicating greater resistance of anthocyanins in the extracted eutectic mixture. Additionally, the extracts were concentrated through centrifuge-assisted cryoconcentration, with the initial cycle almost double the extract value, making this result more favorable regarding green metrics. The first concentration cycle, which showed vibrant colors of anthocyanins, was selected to analyze the color change at different pH levels. In general, the technology that uses eutectic mixtures as water modifiers followed by cryoconcentration proved to be efficient for use as indicators in packaging, both in quantity and quality of anthocyanins. [ABSTRACT FROM AUTHOR]

Spent grape pomace is a by-product of Grappa production that is usually considered waste. Therefore, in this study, in order to promote the sustainable use of by-products from the food industry, we aimed to optimize the extraction of antioxidants from spent grape pomace and their use to improve the oxidative stability of grapeseed oil. Ultrasound-assisted extraction maximized the total phenolic content and antioxidant activity, with the latter measured according to the ferric reducing antioxidant power. The best extraction conditions identified for spent grape pomace from red and white grapes were an amplitude of 40%, a duration of 22 min and a ratio of 1:37 and an amplitude of 40%, a duration of 25 min and a ratio of 1:45, respectively. Grapeseed oil, which is rich in polyunsaturated fatty acids and susceptible to rancidity, fortified with 10%, 20% and 30% of these extracts was evaluated in terms of its oxidative stability using the Rancimat method and compared with a control oil and an oil fortified with the synthetic antioxidant BHT at the highest legal level (200 ppm). For oil fortified with 30% of the extracts obtained from red and white pomace under the best conditions, increases in the induction time of 39% and 25% compared to the control and 23.01% and 10.62% compared to the BHT-fortified oil, respectively, were reported. This study highlights the potential of using grape pomace extracts as eco-friendly antioxidants to stabilize oil and contribute to the sustainability of the food industry at the same time.

This study presents a multidisciplinary approach for dealing with the environmental problems related to agro‐industrial coffee residues. The exploitation of these residues allows biomolecules to be obtained from renewable sources and enables the preparation of CO2‐neutral biocomposites, with the advantages of reducing fossil depletion, avoiding climate‐altering emissions, and limiting plastic pollution. Coffee silverskin (CSS), a by‐product deriving from coffee bean roasting, was subjected to different eco‐friendly extraction processes, such as ultrasound‐assisted, CO2‐supercritical, and water‐subcritical extractions to recover caffeine, phytosterols, and polyphenols. The residues remaining after the extractions were further valorized as fillers into biocomposites based on poly(1,4‐butylene succinate) (PBS). Biocomposites (filler content up to 30 wt%) were prepared by melt mixing, and they were characterized in terms of their thermal, mechanical, and morphological performance. The effect of the presence of residues derived from different extraction procedures on the resulting properties of biocomposites was assessed and discussed, and the ultrasound‐assisted treatment was found to leave the CSS residue as the most compatible with the PBS matrix. The results of this study indicate that the proposed bio‐refinery could successfully and fully valorize the CSS agro‐industrial residues, even in its ultimate step, producing biocomposites characterized by low economic and environmental impact; these new materials will be a possible bio‐alternative to the traditional polymers commonly used by the packaging industry. [ABSTRACT FROM AUTHOR]

Olive pomace results from the production of olive oil. Even if olive pomace represents a potential environmental problem, it contains phenolic compounds, which are widely recognized for their beneficial properties for human health. In this study, an innovative and sustainable technological approach to extract phenolic compounds from fresh olive pomace, based on food-grade solvent instead of those usually adopted, is investigated. Characterization and shelf-life evaluation of the hydroalcoholic extracts obtained from the procedure developed for different industrial purposes were also carried out. The phenolic fractions of the different samples were studied with the Folin–Ciocâlteu method to quantify that the total reducing molecules and HPLC-MS/MS analysis was used to define the profile through the identification and quantification of 42 compounds, belonging to five chemical families. Regarding shelf-life, the hydroalcoholic extract showed no significant reduction in phenolic content, for both instrumental evaluations, retaining most of the phenolic compounds present in the raw material; negative attributes were not perceived by sensory evaluation. Thus, these lab-scale results can be the starting point to develop a procedure that is suitable for a real olive mill, representing a valorization strategy in a circular economy and the perspective of new business models. [ABSTRACT FROM AUTHOR]

The rose essential oil industry generates large quantities of solid byproducts yearly. These by-products, usually discarded, could yield valuable substances, such as pectic polysaccharides, widely used in the food industry as jelling agents. Seven industrial by-products were investigated as a source of pectic polysaccharides: four samples resulted from the treatment of Rosa damascena, two from Rosa alba, and one from Rosa centifolia. Three by-products were from steam-water distillation, two from CO2-supercritical extraction, and two after extraction with hexane and 1,1,1,2-tetrafluoroethane. The by-products were pretreated with 70% ethanol and extracted with 0.1 M HCl. The highest polysaccharide yield was observed for 1,1,1,2-tetrafluoroethane-extracted (RD_F) Rosa damascena by-products (13.98 ± 0.14%), followed by hexane (RD_X) and CO2-extracted (RD_CO2) Rosa damascena (12.68 ± 0.11 and 12.66 ± 0.10%, respectively). The polysaccharides were middle-methoxylated pectins, except RD_F and RD_X, having 26.68 ± 1.14 and 31.39 ± 1.39 mol % degree of methoxylation (low-methoxyl pectins). The polysaccharides had molecular masses in the 2.3–2.6 × 104 Da range. The rheological studies suggested RD_F formed a strong high-sucrose gel, while the others yielded weak gels. RD_F and RD_X formed strong Ca2+-mediated gels, comparable with commercial low-methoxylated citrus pectin. This study suggests that rose oil industry by-products could be successfully valorized and yield pectic polysaccharides with gelling properties, comparable with commercial citrus pectins. [ABSTRACT FROM AUTHOR]

Carrot (Daucus carota L.) is one of the most important root vegetables cultivated worldwide, due to its nutritional valueand the phytochemicals content which promotes health. Carrot root is a rich source of carotene, carbohydrates, fiber, minerals, vitamins and other biologically active compounds. The processing of carrot root involves the production of waste such as carrot pomace, which can represent a good source of important nutritional and bioactive compounds. The objective of this work was to evaluate the nutritional content of carrot pomace resulting as a byproduct of obtaining carrot juice from carrots sold in local agro-food markets. The results obtained showed that the analyzed dried pomace carrot contains important amounts of nutritional compounds that vary depending on the origin of the carrot: 49.02-53.16% carbohydrates, 25.61-31.88% fiber, 5.48-6.95% minerals (ash), 6.32-7.34% protein, 0.88-1.36% fat. The highest fiber potential was recorded in the case of samples from the batch cultivated in Dudestii Noi, while carrot samples grown in Timisoara recorded the highest intake in proteins, lipids, minerals and carbohydrates. The values of the nutritional parameters suggest the use of dried pomace carrot to obtain products with added nutritional value. The superior use of carrot pomace, as a secondary product, can be an ecological way of limiting the waste resulting from the processing of carrot roots. [ABSTRACT FROM AUTHOR]

The extraction of bioactive compounds from food by-products is one of the most important research areas for the nutraceutical, pharmaceutical, and food industries. This research aimed to evaluate the efficiency of Ultrasound-Assisted Extraction (UAE) and Microwave-Assisted Extraction (MAE), either alone or in combination, of phenolic compounds from cocoa bean shells (CBSs). These extraction techniques were compared with conventional methods, such as under simple magnetic stirring and the Soxhlet apparatus. After the preliminary characterization of the gross composition of CBSs, the total polyphenol content and radical scavenging of extracts obtained from both raw and defatted cocoa bean shells were investigated. Quantification of the main polyphenolic compounds was then performed by RP-HPLC-DAD, identifying flavonoids and phenolic acids, as well as clovamide. The application of MAE and UAE resulted in a similar or superior extraction of polyphenols when compared with traditional methods; the concentration of individual polyphenols was variously influenced by the extraction methods employed. Combining MAE and UAE at 90 °C yielded the highest antiradical activity of the extract. Spectrophotometric analysis confirmed the presence of high-molecular-weight melanoidins, which were present in higher concentrations in the extracts obtained using MAE and UAE, especially starting from raw material. In conclusion, these results emphasize the efficiency of MAE and UAE techniques in obtaining polyphenol-rich extracts from CBS and confirm this cocoa by-product as a valuable biomass for the recovery of antioxidant compounds, with a view to possible industrial scale-up.

The substitution of synthetic food dyes with natural colorants continues to be assiduously pursued. The current list of natural carotenoid colorants consists of plant-derived annatto (bixin and norbixin), paprika (capsanthin and capsorubin), saffron (crocin), tomato and gac fruit lycopene, marigold lutein, and red palm oil (α- and β-carotene), along with microalgal Dunaliella β-carotene and Haematococcus astaxanthin and fungal Blakeslea trispora β-carotene and lycopene. Potential microalgal sources are being sought, especially in relation to lutein, for which commercial plant sources are lacking. Research efforts, manifested in numerous reviews and research papers published in the last decade, have been directed to green extraction, microencapsulation/nanoencapsulation, and valorization of processing by-products. Extraction is shifting from conventional extraction with organic solvents to supercritical CO2 extraction and different types of assisted extraction. Initially intended for the stabilization of the highly degradable carotenoids, additional benefits of encapsulation have been demonstrated, especially the improvement of carotenoid solubility and bioavailability. Instead of searching for new higher plant sources, enormous effort has been directed to the utilization of by-products of the fruit and vegetable processing industry, with the application of biorefinery and circular economy concepts. Amidst enormous research activities, however, the gap between research and industrial implementation remains wide. [ABSTRACT FROM AUTHOR]

Prunus fruit seeds are one of the main types of agri-food waste generated worldwide during the processing of fruits to produce jams, juices and preserves. To valorize this by-product, the aim of this work was the nutritional analysis of peach, apricot, plum and cherry seeds using the official AOAC methods, together with the extraction and characterization of the lipid profile of seed oils using GC-FID, as well as the measurement of the antioxidant activity and oxidative stability using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging method. Chemometric tools were required for data evaluation and the obtained results indicated that the main component of seeds were oils (30–38%, w). All seed oils were rich in oleic (C18:1n9c) and linoleic (C18:2n6c) acids and presented heart-healthy lipid indexes. Oil antioxidant activity was estimated in the range IC50 = 20–35 mg·mL−1, and high oxidative stability was observed for all evaluated oils during 1–22 storage days, with the plum seed oil being the most antioxidant and stable over time. Oxidative stability was also positively correlated with oleic acid content and negatively correlated with linoleic acid content. Therefore, this research showed that the four Prunus seed oils present interesting healthy characteristics for their use and potential application in the cosmetic and nutraceutical industries. [ABSTRACT FROM AUTHOR]

There is a growing interest in exploring new natural sources of colorants. This study aimed to extract anthocyanins from broken black bean hulls (Phaseolus vulgaris L.) by modifying water with a eutectic mixture (choline chloride:citric acid (ChCl:Ca)). Ultrasound-assisted extraction (UAE) was employed and optimized in terms of temperature (30–70 °C), ultrasound power (150–450 W), and eutectic mixture concentration in water (1–9% (w/v)), resulting in an optimal condition of 66 °C, 420 W, and 8.2% (w/v), respectively. The main quantified anthocyanins were delphinidin-3-O-glycoside, petunidin-3-O-glycoside, and malvidin-3-O-glycoside. The half-life of the anthocyanins at 60 °C increased twelvefold in the eutectic mixture extract compared to the control, and when exposed to light, the half-life was 10 times longer, indicating greater resistance of anthocyanins in the extracted eutectic mixture. Additionally, the extracts were concentrated through centrifuge-assisted cryoconcentration, with the initial cycle almost double the extract value, making this result more favorable regarding green metrics. The first concentration cycle, which showed vibrant colors of anthocyanins, was selected to analyze the color change at different pH levels. In general, the technology that uses eutectic mixtures as water modifiers followed by cryoconcentration proved to be efficient for use as indicators in packaging, both in quantity and quality of anthocyanins.

In this work, microbial lipid production from non-detoxified Eucalyptus bark hydrolysate (EBH) with oleaginous xylose-utilizing Ashbya gossypii strains was explored. The best producing strain from a set of engineered strains was identified in synthetic media mimicking the composition of the non-detoxified EBH (SM), the lipid profile was characterized, and yeast extract and corn steep liquor (CSL) were pinpointed as supplements enabling a good balance between lipid accumulation, biomass production, and autolysis by A. gossypii. The potential of the engineered A. gossypii A877 strain to produce lipids was further validated and optimized with minimally processed inhibitor-containing hydrolysate and high sugar concentration, and scaled up in a 2 L bioreactor. Lipid production from non-detoxified EBH supplemented with CSL reached a lipid titer of 1.42 g/L, paving the way for sustainable single-cell oil production within the concept of circular economy and placing lipids as an alternative by-product within microbial biorefineries. [ABSTRACT FROM AUTHOR]

Grape is one of the most well-known fruits worldwide, being transformed into distinct food products, one of which is wine. A significantly large portion of grape production is exclusively destined for winemaking which, as an industrial process, produces significant amounts of by-products. Grape pomace is considered the major by-product of winemaking and consists of skins, seeds and stems that are left behind after the stage of grapes' pressing. According to the Waste Framework Directive (Directive 2008/98/EC) of the European Parliament, "waste prevention should be the first priority of waste management and re-use and material recycling should be preferred to energy recovery from waste". This review aims to approach the recent advances over the valorization of grape pomace as a value-adding material, exploring its potential uses in the industry. The main methods for this purpose are discussed, including traditional methods (such as distillates production, animal feed, and soil fertilizer), its use as a technological aid in different industrial processes (e.g., adsorption, immobilization, food packaging and cosmetics), its addition in food products, highlighting its potential effects on physicochemical, functional and sensory attributes of these products, and as a raw material for bioenergy production. The large number of strategies that have been employed for the possible use of grape pomace show its high revalorization potential, with studies being conducted on several different food products of different categories, such as dairy, meat, fish and bakery products or even wine itself. The main positive effect of this addition consists the increase of the antioxidant activity of the medium, contributing towards enhanced shelf-life, both microbiologically and physicochemically. Given the fact that a linear production model is not satisfactory for sustainable development and focus has been shifted towards circular models, it appears that grape pomace consists a major value-adding component that can promote such economy schemes, as it can be reutilized in numerous ways across a number of industrial categories, including the winery that it came from. However, this study highlighted also the absence of a comprehensive legislative framework covering the addition of grape pomace in foods, of studies analyzing completely the cost of grape pomace revalorization, and of specific research on green/food-grade extraction methods of valuable compounds from grape pomace. [ABSTRACT FROM AUTHOR]

In this study, sea buckthorn (Hippophae rhamnoides L.) pomace resulting from juice extraction was dried and ground in order to obtain a powder that was further used in bread making. Sea buckthorn pomace, an invaluable by-product of the industry, contains bioactive compounds and dietary fibers that promote health. Dried by-products of sea buckthorn are rich sources of nutritional and bioactive compounds, offering great potential for use as nutraceuticals in animal feed, ingredients in functional food, and the pharmaceutical industry. The utilization of sea buckthorn by-products promotes a circular and sustainable economy by implementing innovative methods and strategic approaches to recover high-value products and minimize waste in multiple ways. For this purpose, three organic sea buckthorn varieties were used, namely Mara (M), Clara (C), and Sorana (S). Further, 6%, 8%, and 10% pomace powder were added to wheat flour to prepare functional bread, and its effects on structural, nutritional, and sensorial characteristics were investigated. The volume, porosity, and elasticity of the obtained bread samples were slightly lower compared to the control sample (white bread). The nutritional characteristics revealed that the developed bread presented higher antioxidant activity, polyphenolic content, and crude fiber compared to the control sample. The acceptability test showed that consumer preferences were directed toward the bread samples containing 8% sea buckthorn powder, regardless of the variety, while the addition of 10% pomace powder led to major sensorial changes. The results of this study showed that sea buckthorn pomace powder can be successfully incorporated into bread in order to obtain a food product with enhanced properties. [ABSTRACT FROM AUTHOR]

In the Mediterranean region, where olive oil is mostly produced, high amounts of olive oil by-products are generated, which creates an ecological concern, due to their phytotoxic phenolic components (e.g., oleuropein, hydroxytyrosol, tyrosol). However, these compounds also represent a relevant source of antioxidants for health and well-being. The food and beverage, cosmetic, and pharmaceutical industries can all greatly benefit from the treatment and proper exploitation of olive oil by-products for their health-promoting benefits in various fields. Additionally, recovery and treatment procedures can support effective waste management, which in turn can increase the sustainability of the olive oil sector and result in worthwhile economic advantages. Due to their high phenolic content, olive pomace could be viewed as a good matrix or primary supply of molecules with high added value. The purpose of this review was to give a thorough overview on how the primary solid olive oil by-products, particularly olive pomace, are currently valued through fermentation, emphasizing their applications in several industries—ethanol production, enzyme production, animal feeding, and human nutrition. It was possible to conclude that the olive pomace has a microbiota profile that allows spontaneous fermentation, a process that can increase its value. In addition, its phenolic content and antioxidant activity are relevant to human health; thus, further studies should be carried out in order to implement this process using olive pomace as the main substrate. [ABSTRACT FROM AUTHOR]

Wine lees are sediments deposited on the walls and bottom of barrels resulting from wine fermentation and mainly consist of yeasts. Saccharomyces cerevisiae extracts, rich in beneficial components for the skin, have already been used in cosmesis, while wine lees have not been well exploited by the cosmetics industry yet. The aim of this work was the full characterization of the wine lees from Verdicchio's wine, with the aim to exploit it as a beneficial ingredient in new cosmetic products. After mapping the microbial composition of the sample waste, the parameters for the sonication extraction process were optimized and the physicochemical properties of the extract were analyzed. The efficiency of the aqueous extraction—and in particular the yeast cell lysis necessary for the release of proteins from the cell—was assessed by evaluating cell shape and size, and protein release, under scanning electron microscopy (SEM), dynamic light scattering (DLS) and Bradford's protein assays. Thus, the total phenol content and antioxidant capacity of the supernatant recovered from native and sonicated lees were determined by Folin–Ciocalteu's and spectrophotometric assays, respectively. To quantify the heavy metals and highlight the presence of microelements beneficial for the skin, inductively coupled plasma-mass spectrometry (ICP-MS) was applied. In vitro metabolic activity and cytotoxicity were tested on both HaCat keratinocytes and human gingival fibroblasts, showing that wine lees are safe for skin's cells. The results show that sonicated lees appear to be more interesting than native ones as a consequence of the release of the active ingredients from the cells. Due to the high antioxidant capacity, content of beneficial elements for skin and an appropriate microbiologic profile, wine lees were included in five new solid cosmetic products and tested for challenge test, compatibility with human skin, sensory analysis, trans epidermal water loss (TEWL) and sebometry. [ABSTRACT FROM AUTHOR]

This study’s main aim was to utilize green extraction protocols to recover collagen from by-products originating from European plaice. Moreover, the objective was to evaluate pre-treatments, the composition of the up-cycled product as well as to identify the most promising by-product fraction. Microwave (MAE) and ultrasound-assisted extractions (UAE) were performed on untreated, pre-treated (salt-washed or enzymatic hydrolysis) fractions of backbones, skins, and heads. Both MAE and UAE were performed for 15 and 35 min. After pre-treatment and extraction, the quality and yield of products were evaluated. Protein and collagen concentration, as well as amino acid profiles, were measured. Skins deliver significantly higher yields of collagen and protein than heads and backbones (p

The rose essential oil industry generates large quantities of solid byproducts yearly. These by-products, usually discarded, could yield valuable substances, such as pectic polysaccharides, widely used in the food industry as jelling agents. Seven industrial by-products were investigated as a source of pectic polysaccharides: four samples resulted from the treatment of Rosa damascena, two from Rosa alba, and one from Rosa centifolia. Three by-products were from steam-water distillation, two from CO2-supercritical extraction, and two after extraction with hexane and 1,1,1,2-tetrafluoroethane. The by-products were pretreated with 70% ethanol and extracted with 0.1 M HCl. The highest polysaccharide yield was observed for 1,1,1,2-tetrafluoroethane-extracted (RD_F) Rosa damascena by-products (13.98 ± 0.14%), followed by hexane (RD_X) and CO2-extracted (RD_CO2) Rosa damascena (12.68 ± 0.11 and 12.66 ± 0.10%, respectively). The polysaccharides were middle-methoxylated pectins, except RD_F and RD_X, having 26.68 ± 1.14 and 31.39 ± 1.39 mol % degree of methoxylation (low-methoxyl pectins). The polysaccharides had molecular masses in the 2.3–2.6 × 104 Da range. The rheological studies suggested RD_F formed a strong high-sucrose gel, while the others yielded weak gels. RD_F and RD_X formed strong Ca2+-mediated gels, comparable with commercial low-methoxylated citrus pectin. This study suggests that rose oil industry by-products could be successfully valorized and yield pectic polysaccharides with gelling properties, comparable with commercial citrus pectins.

Olive pomace results from the production of olive oil. Even if olive pomace represents a potential environmental problem, it contains phenolic compounds, which are widely recognized for their beneficial properties for human health. In this study, an innovative and sustainable technological approach to extract phenolic compounds from fresh olive pomace, based on food-grade solvent instead of those usually adopted, is investigated. Characterization and shelf-life evaluation of the hydroalcoholic extracts obtained from the procedure developed for different industrial purposes were also carried out. The phenolic fractions of the different samples were studied with the Folin–Ciocâlteu method to quantify that the total reducing molecules and HPLC-MS/MS analysis was used to define the profile through the identification and quantification of 42 compounds, belonging to five chemical families. Regarding shelf-life, the hydroalcoholic extract showed no significant reduction in phenolic content, for both instrumental evaluations, retaining most of the phenolic compounds present in the raw material; negative attributes were not perceived by sensory evaluation. Thus, these lab-scale results can be the starting point to develop a procedure that is suitable for a real olive mill, representing a valorization strategy in a circular economy and the perspective of new business models.

The aim of this work was to investigate the physicochemical characteristics of dried tomato pomace and the viscoelastic behavior of suspensions obtained by the rehydration of dry, grinded tomato pomace and sieved with a particle size < 120 µm. Investigated systems comprised of three different dry tomato pomace powder (TP) concentrations (15, 20 and 25%) heat-treated at two temperatures (60 °C and 95 °C) corresponding to the "cold-break" and "hot-break", during 30 min. The dynamic rheological properties and color parameters of the suspensions formulated were evaluated. The water activity, water absorption index, water retention capacity, pectin content and color parameters assessed revealed good properties of the dry tomato pomace powder (TP) to develop new products. Tomato pomace suspensions with different concentrations processed at different temperatures caused significant changes in rheological behavior. The viscoelastic properties of the TP suspension showed a much stiffer structure at 25% TP, processed at 90 °C. Instrumental color parameters a* and b* increased, while lightness (L*) decreased with concentration and temperature increase. These results could be useful to select the adequate concentration of TP to achieve a desired consistency of the product during processing with positive effects on quality parameters of the finite product. [ABSTRACT FROM AUTHOR]

The substitution of synthetic food dyes with natural colorants continues to be assiduously pursued. The current list of natural carotenoid colorants consists of plant-derived annatto (bixin and norbixin), paprika (capsanthin and capsorubin), saffron (crocin), tomato and gac fruit lycopene, marigold lutein, and red palm oil (α- and β-carotene), along with microalgal Dunaliella β-carotene and Haematococcus astaxanthin and fungal Blakeslea trispora β-carotene and lycopene. Potential microalgal sources are being sought, especially in relation to lutein, for which commercial plant sources are lacking. Research efforts, manifested in numerous reviews and research papers published in the last decade, have been directed to green extraction, microencapsulation/nanoencapsulation, and valorization of processing by-products. Extraction is shifting from conventional extraction with organic solvents to supercritical CO2 extraction and different types of assisted extraction. Initially intended for the stabilization of the highly degradable carotenoids, additional benefits of encapsulation have been demonstrated, especially the improvement of carotenoid solubility and bioavailability. Instead of searching for new higher plant sources, enormous effort has been directed to the utilization of by-products of the fruit and vegetable processing industry, with the application of biorefinery and circular economy concepts. Amidst enormous research activities, however, the gap between research and industrial implementation remains wide.

Extra virgin olive oil is constantly gaining interest for its outstanding health and nutritional properties. However, the production process generates roughly four times more waste than the quantity of oil. For this reason, improvements in extra virgin olive oil production and in the valorisation of olive mill by-products are urgently needed, thus motivating this work. The first aim of this review is to summarise current knowledge regarding machines, plants, and processes in extra virgin olive oil production. The second aim is to suggest specific innovations and improvement strategies to increase sustainability, productivity, profitability, and quality. This review clearly highlighted the copious advantages of modern production plants, which can control oxidation processes, avoid temperature increases, and significantly improve the quality of extra virgin olive oil. However, the production chain must face the monumental environmental sustainability challenge. In this direction, this review highlighted that scientific and technological research has made great strides in managing olive mill by-products, suggesting several strategies related to the recovery of polyphenols and applications in agriculture, feed, and food. However, to succeed in this ambitious project, harmonious teamwork between European policies, states, regions, and private companies is needed.

Many by-products originating from cereal, fruit and vegetable industries contain quite high amounts of dietary fiber (DF), which play an important role in maintaining the healthy state of the human body. Nevertheless, huge proportions of these by-products are still underutilized as feed ingredients, to generate energy within an anaerobic digestion plant or even landfilled. One of the biggest hindrances in the valorization of such by-products is their very low soluble dietary fiber (SDF) to insoluble dietary fiber (IDF) ratios, impairing their nutritional functionality, palatability and technological applicability. Therefore, it is of interest to develop methods that can enhance the SDF to IDF ratio and that can be applied to the by-product streams of the food industry, enabling better valorization perspectives for human nutrition purposes. In this regard, the review paper provides an overview of existing technologies to modify the SDF to IDF ratio in by-products of the food industry by means of physical, chemical and biological treatments. For each type of treatment, available data on application examples including achieved increases in SDF contents are given. Additionally, a comparative discussion regarding the advantages and disadvantages of these methods is provided. [ABSTRACT FROM AUTHOR]

The study reports the production of an innovative functional orange powder supplemented with probiotics and prebiotics, by implementing new ecofriendly and sustainable technologies, such as spray drying. The survival of Lactobacillus casei shirota, Lactobacillus casei immunitas and Lactobacillus acidophilus johnsonii, during spray drying in orange juice was proven and the stability of the powder obtained at room temperature and at 4 °C was investigated. Furthermore, the study highlighted the possibility to enhance the pectin obtained from the food agroindustry as a carrier for the spray-drying process. Combining maltodextrins and pectins at a 10:1 weight ratio. The study showed the efficiency of the maltodextrin/pectin mixture as carriers for the spray-drying process and the viability of the tested microorganisms during both the storage at room temperature and at 4 °C, showing that the latter represents the best storing condition for a longer viability of the microorganisms. [ABSTRACT FROM AUTHOR]

Quince (Cydonia oblonga Mill.) is an astringent fruit widely processed into marmalade and other sweets through processes that discard the peel as a by-product. Therefore, this study was performed to characterize the quince peel composition in nutrients and phytochemicals and evaluate its in vitro biological activity, following a “zero waste” approach. The quince peel dry powder was particularly rich in fiber (20.2 g/100 g), fructose (34 g/100 g), malic acid (7.2 g/100 g), and potassium (692 mg/100 g). Extracts prepared by dynamic hydroethanolic maceration and hot water extraction yielded 4.70 and 4.27 mg/g of phenolic compounds, respectively, with a prevalence of flavan-3-ols. The hydroethanolic extract was the most effective in inhibiting lipid peroxidation and oxidative hemolysis, and also presented better antimicrobial effects against foodborne pathogens, which agreed with the highest flavan-3-ol contents. The extracts were better than control synthetic food additives against some tested fungal and bacterial strains. On the other hand, no ability to inhibit nitric oxide production or toxicity to the tumor and non-tumor cell lines was observed. Furthermore, the solid residues remaining after extraction contained 35–37 g/100 g of fiber. Overall, quince peel can be upcycled into fiber-rich and bioactive ingredients to endow the value chain with natural food fortifiers, preservatives, and health promoters.

In this work, microbial lipid production from non-detoxified Eucalyptus bark hydrolysate (EBH) with oleaginous xylose-utilizing Ashbya gossypii strains was explored. The best producing strain from a set of engineered strains was identified in synthetic media mimicking the composition of the non-detoxified EBH (SM), the lipid profile was characterized, and yeast extract and corn steep liquor (CSL) were pinpointed as supplements enabling a good balance between lipid accumulation, biomass production, and autolysis by A. gossypii. The potential of the engineered A. gossypii A877 strain to produce lipids was further validated and optimized with minimally processed inhibitor-containing hydrolysate and high sugar concentration, and scaled up in a 2 L bioreactor. Lipid production from non-detoxified EBH supplemented with CSL reached a lipid titer of 1.42 g/L, paving the way for sustainable single-cell oil production within the concept of circular economy and placing lipids as an alternative by-product within microbial biorefineries.

Carrot is one of the most consumed vegetables worldwide and the production of juices generates high amounts of valuable by-products such as pomace. In order to minimize the environmental effects and to optimize the production costs, carrot pomace can be considered as an ingredient in various food products. The aim of this study was to characterize carrot pomace powders from four varieties (Baltimore, Niagara, Belgrado, and Sirkana) and, from a chemical, functional, chromatic, microstructural, and molecular point of view, highlight the possibility of using them as food ingredients. The results obtained showed that the chemical composition, functional properties, color, and molecular structures of carrot pomace powders depend on the variety. Carrot pomace powders had high contents of fibers (20.09–33.34%), carbohydrates (46.55–58.95%), ash (5.29–5.89%), and proteins (6.87–9.14%), with the Belgrado variety being the richest in fibers and ash, while the Sirkana variety had the greatest protein and the smallest carbohydrate content. With respect to the functional properties, significant differences among the samples were recorded for water absorption and retention capacities, with the Baltimore carrot pomace presenting the highest values (16.99% and 7.64 g/g, respectively). All of the samples exhibited high foaming stability (FS > 94%), with the hydration capacity being higher than 57.96%, the oil absorption capacity being greater than 34.33%, and the bulk density comprised between 0.45 and 0.56 g/cm3. The highest luminosity was obtained for the Baltimore sample (73.30), while the Niagara variety exhibited the most yellowish (19.61), reddish (13.05), and intense (23.55) color. The microstructure of all the samples were compact, while the FT-IR spectra depicted the presence of beta carotene, fibers, carbohydrates, lipids, and proteins. These results could be helpful for processors and researchers interested in reducing their carbon foot print in the fruit processing industry and/or in creating food products with enriched nutritional and functional values. [ABSTRACT FROM AUTHOR]

The European Economic Community (EEC) and later the European Union (EU) have issued policies on waste during the last 50 years. This paper aims at analyzing EEC and EU's policymaking on waste management and circularity in agroecosystems as compared with other sectors of waste management (e.g., municipal, industrial, construction waste, etc.). Even if founded on the same general principles, and especially the precautionary principle, policymaking on waste and by-product management in agroecosystems differs from waste management in other sectors. In particular, agricultural waste management has been excluded from the European Waste Framework Directive, from its start in 1975 to this day. The issue of waste and by-products in agroecosystems has been addressed in multiple Directives and Regulations, historically aiming at reducing the potential negative impacts of residual organic matter application in agriculture. In the last decade, the swiftly growing interest for circular economy has triggered a breakthrough in traditional waste management, potentially affecting all economic sectors and enforcing systemic perspectives rather than more conventional “silo” approaches. Circularity in agroecosystems should thus become a major subject of EU's policymaking, but may suffer from its lack of a general framework, contrary to waste in other sectors. Moreover, agricultural valorization of urban residual organic streams may face several roadblocks in between differing legislations for agroecosystems and for “non-agricultural” systems. A systemic approach of the question of residual matter in agroecosystems, backing a strong policymaking framework for the sector, would be necessary in this context. Science-policymaking interactions are necessary to tackle these issues and should take innovative forms to address their complexity. Policy briefs, Policy Labs and the new European Commission Scientific Advice Mechanism represent existing innovative tools to take the topic of policymaking for sustainable waste management and circularity in agroecosystems forward.

In this study, sea buckthorn (Hippophae rhamnoides L.) pomace resulting from juice extraction was dried and ground in order to obtain a powder that was further used in bread making. Sea buckthorn pomace, an invaluable by-product of the industry, contains bioactive compounds and dietary fibers that promote health. Dried by-products of sea buckthorn are rich sources of nutritional and bioactive compounds, offering great potential for use as nutraceuticals in animal feed, ingredients in functional food, and the pharmaceutical industry. The utilization of sea buckthorn by-products promotes a circular and sustainable economy by implementing innovative methods and strategic approaches to recover high-value products and minimize waste in multiple ways. For this purpose, three organic sea buckthorn varieties were used, namely Mara (M), Clara (C), and Sorana (S). Further, 6%, 8%, and 10% pomace powder were added to wheat flour to prepare functional bread, and its effects on structural, nutritional, and sensorial characteristics were investigated. The volume, porosity, and elasticity of the obtained bread samples were slightly lower compared to the control sample (white bread). The nutritional characteristics revealed that the developed bread presented higher antioxidant activity, polyphenolic content, and crude fiber compared to the control sample. The acceptability test showed that consumer preferences were directed toward the bread samples containing 8% sea buckthorn powder, regardless of the variety, while the addition of 10% pomace powder led to major sensorial changes. The results of this study showed that sea buckthorn pomace powder can be successfully incorporated into bread in order to obtain a food product with enhanced properties.

In the Mediterranean region, where olive oil is mostly produced, high amounts of olive oil by-products are generated, which creates an ecological concern, due to their phytotoxic phenolic components (e.g., oleuropein, hydroxytyrosol, tyrosol). However, these compounds also represent a relevant source of antioxidants for health and well-being. The food and beverage, cosmetic, and pharmaceutical industries can all greatly benefit from the treatment and proper exploitation of olive oil by-products for their health-promoting benefits in various fields. Additionally, recovery and treatment procedures can support effective waste management, which in turn can increase the sustainability of the olive oil sector and result in worthwhile economic advantages. Due to their high phenolic content, olive pomace could be viewed as a good matrix or primary supply of molecules with high added value. The purpose of this review was to give a thorough overview on how the primary solid olive oil by-products, particularly olive pomace, are currently valued through fermentation, emphasizing their applications in several industries—ethanol production, enzyme production, animal feeding, and human nutrition. It was possible to conclude that the olive pomace has a microbiota profile that allows spontaneous fermentation, a process that can increase its value. In addition, its phenolic content and antioxidant activity are relevant to human health; thus, further studies should be carried out in order to implement this process using olive pomace as the main substrate.

The phenolic composition and bioactive properties of Holland and Italian bell pepper plant (Capsicum annuum L.) hydroethanolic extracts were investigated by HPLC-DAD-ESI/MS and in vitro cell- and enzyme-based assays, respectively. O -Glycosylated luteolin derivatives were identified as the major compounds, representing ∼60% of the phenolic fraction. Both extracts displayed remarkable antioxidant activity and ability to inhibit α-glucosidase and the formation of advanced glycation end products (AGEs) compared to the positive controls, which yielded statistically higher or equal IC 50 values. Notably, the extracts were up to 57 times more effective than aminoguanidine in inhibiting AGEs. The lipase enzyme involved in fat metabolism and the pro-inflammatory mediator nitric oxide were also inhibited in some extent, with orlistat and dexamethasone being 10–13.4-fold and ∼17-fold more effective than the extracts, respectively. A notable cytotoxicity occurred on the tested human tumor cell lines, mainly on Caco-2 with GI 50 values ranging from 18 to 65 μg/mL. Furthermore, activity greater than that of food preservatives was observed against some foodborne fungi and bacteria. These results highlight bell pepper plant by-products as a renewable source of functional ingredients that could be utilized in food, nutraceutical, and medicinal formulations to manage type 2 diabetes, obesity, and other oxidative stress-mediated conditions. [Display omitted] • O -Glycosylated luteolin derivatives were abundant phenolic compounds in the extracts. • The extracts had antioxidant activity and inhibited α-glucosidase and AGEs formation. • The extracts inhibited in some extent the lipase enzyme and nitric oxide production. • Notable cytotoxic effects occurred on human tumor cell lines, mainly on Caco-2 cells. • The extracts were more active against some microorganisms than the positive controls. [ABSTRACT FROM AUTHOR]

Tomato (Solanum lycopersicum) is a widely consumed fruit in the world. Discarded biomass has a huge potential, as tomato peel is rich in carotenoid content. This study focuses on the recovery of carotenoids from tomato industry agro-wastes, specifically peel and seeds. Initially, the conventional method was employed to analyze the sample, determining a total carotenoid content of 3.19 ± 0.23 mg β-carotene eq/g dry matter. A carotenoid profiling of the sample revealed high concentration of 5- cis- lycopene (1340.1 ± 15.6 μg all-trans- β-carotene eq/g dry matter), 9-cis lycopene (1062.7 ± 12.8 μg all-trans- β-carotene eq/g dry matter) and all- trans- β-carotene (1246.4 ± 1.7 μg all-trans- β-carotene eq/g dry matter). Microwave-assisted extraction (MAE) was employed as a green extraction method to optimize biomass-solvent ratio (BSR), extraction time (ET), and microwave power (MP) for achieving maximum recovery of carotenoids. A surface response methodology based on a Box-Behnken design was used. The optimized extract (BSR 1:10 g:mL, ET 60 s, and MP 283.84 W) was microencapsulated using maltodextrin (MD) combined with either gum arabic (GA) or whey protein isolate (WP) as wall materials. Freeze-drying was utilized for capsule sealing. The properties of the encapsulates were characterized, including moisture content (0.99 ± 0.04% for MD:GA and 0.80 ± 0.07% for MD:WP), water activity (0.087 ± 0.01 for MD:GA and 0.084 ± 0.01 for MD:WP), dissolution rate (140.4 1 ± 6.41 s for MD:GA and 86.49 ± 1.68 s for MD:WP), tapped density (0.48 ± 0.01 g/mL for MD:GA and 0.44 ± 0.01 g/mL for MD:WP), drying yield (90.73 ± 3.34% for MD:GA and 89.73 ± 3.47% for MD:WP), and encapsulation efficiency (68.12 ± 1.42% for MD:GA and 74.55 ± 1.62% for MD:WP). Bioaccessibility studies for encapsulated extract revealed values of 27.68% ± 0.72 and 25.10% ± 0.04 for MD:GA and MD: WP, respectively. This research highlights the potential of tomato agro-wastes as a valuable source of bioactive compounds. The implementation of MAE and microencapsulation techniques demonstrates effective strategies for their recovery and preservation obtaining the optimal conditions for the MAE (BSR 1:10 g: mL, ET 60 s, and MP 283.84 W) and for the encapsulation (MD: WP mixture). These findings contribute to the valorization of tomato industry by-products and their potential application in functional food products. • Tomato peel and seeds is a valuable source of carotenoids, mainly lycopene and β-carotene. • MAE optimal conditions (1:10 g: mL, 60s, and 284 W) achieved 54.56 mg eq. β-carotene/g extract. • Maltodextrin: whey protein produced an encapsulation efficiency of 74.55% ± 1.62. • The bioaccessibility of encapsulated extracts were near to 25–27%. [ABSTRACT FROM AUTHOR]

An updated review of emerging plant proteases with potential biotechnological application is presented. Plant proteases show comparable or even greater performance than animal or microbial proteases for by‐product valorization through hydrolysis for, for example, cheese whey, bird feathers, collagen, keratinous materials, gelatin, fish protein, and soy protein. Active biopeptides can be obtained as high added value products, which have shown numerous beneficial effects on human health. Plant proteases can also be used for wastewater treatment. The production of new plant proteases is encouraged for the following advantages: low cost of isolation using simple procedures, remarkable stability over a wide range of operating conditions (temperature, pH, salinity, and organic solvents), substantial affinity to a broad variety of substrates, and possibility of immobilization. Vegetable proteases have enormous application potential for the valorization of industrial waste and its conversion into products with high added value through low‐cost processes. [ABSTRACT FROM AUTHOR]

Cocoa Pod Husks (CPH) and by-product from supercritical CO2 extracted Rosa damascena Mill. (RDCO2) were used as biopreservatives in muffins. Both by-products were rich source of polyphenols: 28.3 ± 0.6 mg/g Dry Weight (DW) and 17.9 ± 0.7 mg/g DW RDCO2 and CPH, respectively, and exhibited potent antioxidant capacity: 449.1 ± 8.5 μmol Trolox Equivalents (TE)/g DW (by ORAC method) and 58.9 ± 2.1 μmol Gallic Acid Equivalents (GAE)/g DW (by HORAC method) for the RDCO2, and 373.8 ± 9.0 μmol TE/g DW (by ORAC) and 36.8 ± 3.8 μmol GAE/g DW (by HORAC) for the CPH. RDCO2 extracts successfully inhibited development of several important pathogenic and saprophytic microorganisms causing microbial spoilage of food systems. The control muffins were good for consumption up to the 17th day, while the products supplemented with RDCO2 and CPH: until 20th day of storage at 22 ± 0.5 °C. The amount of dietary fibers in muffins supplemented with both by-products increased 3 times (8.57 ± 0.12 %) compared to control (2.91 ± 0.12 %) and the polyphenolic compounds increased 2.5 times (from 50.0 ± 0.3 for the control to 185.9 ± 0.6 mg/g DW). For the first time by-product of supercritical CO2 extraction of Rosa damascena Mill. was characterized and used as natural and cheap biopreservative. [ABSTRACT FROM AUTHOR]

Abstract An updated review of emerging plant proteases with potential biotechnological application is presented. Plant proteases show comparable or even greater performance than animal or microbial proteases for by‐product valorization through hydrolysis for, for example, cheese whey, bird feathers, collagen, keratinous materials, gelatin, fish protein, and soy protein. Active biopeptides can be obtained as high added value products, which have shown numerous beneficial effects on human health. Plant proteases can also be used for wastewater treatment. The production of new plant proteases is encouraged for the following advantages: low cost of isolation using simple procedures, remarkable stability over a wide range of operating conditions (temperature, pH, salinity, and organic solvents), substantial affinity to a broad variety of substrates, and possibility of immobilization. Vegetable proteases have enormous application potential for the valorization of industrial waste and its conversion into products with high added value through low‐cost processes.

Wine lees are sediments deposited on the walls and bottom of barrels resulting from wine fermentation and mainly consist of yeasts. Saccharomyces cerevisiae extracts, rich in beneficial components for the skin, have already been used in cosmesis, while wine lees have not been well exploited by the cosmetics industry yet. The aim of this work was the full characterization of the wine lees from Verdicchio’s wine, with the aim to exploit it as a beneficial ingredient in new cosmetic products. After mapping the microbial composition of the sample waste, the parameters for the sonication extraction process were optimized and the physicochemical properties of the extract were analyzed. The efficiency of the aqueous extraction—and in particular the yeast cell lysis necessary for the release of proteins from the cell—was assessed by evaluating cell shape and size, and protein release, under scanning electron microscopy (SEM), dynamic light scattering (DLS) and Bradford’s protein assays. Thus, the total phenol content and antioxidant capacity of the supernatant recovered from native and sonicated lees were determined by Folin–Ciocalteu’s and spectrophotometric assays, respectively. To quantify the heavy metals and highlight the presence of microelements beneficial for the skin, inductively coupled plasma-mass spectrometry (ICP-MS) was applied. In vitro metabolic activity and cytotoxicity were tested on both HaCat keratinocytes and human gingival fibroblasts, showing that wine lees are safe for skin’s cells. The results show that sonicated lees appear to be more interesting than native ones as a consequence of the release of the active ingredients from the cells. Due to the high antioxidant capacity, content of beneficial elements for skin and an appropriate microbiologic profile, wine lees were included in five new solid cosmetic products and tested for challenge test, compatibility with human skin, sensory analysis, trans epidermal water loss (TEWL) and sebometry.

The aim of this work was to investigate the physicochemical characteristics of dried tomato pomace and the viscoelastic behavior of suspensions obtained by the rehydration of dry, grinded tomato pomace and sieved with a particle size < 120 µm. Investigated systems comprised of three different dry tomato pomace powder (TP) concentrations (15, 20 and 25%) heat-treated at two temperatures (60 °C and 95 °C) corresponding to the “cold-break” and “hot-break”, during 30 min. The dynamic rheological properties and color parameters of the suspensions formulated were evaluated. The water activity, water absorption index, water retention capacity, pectin content and color parameters assessed revealed good properties of the dry tomato pomace powder (TP) to develop new products. Tomato pomace suspensions with different concentrations processed at different temperatures caused significant changes in rheological behavior. The viscoelastic properties of the TP suspension showed a much stiffer structure at 25% TP, processed at 90 °C. Instrumental color parameters a* and b* increased, while lightness (L*) decreased with concentration and temperature increase. These results could be useful to select the adequate concentration of TP to achieve a desired consistency of the product during processing with positive effects on quality parameters of the finite product.

Many by-products originating from cereal, fruit and vegetable industries contain quite high amounts of dietary fiber (DF), which play an important role in maintaining the healthy state of the human body. Nevertheless, huge proportions of these by-products are still underutilized as feed ingredients, to generate energy within an anaerobic digestion plant or even landfilled. One of the biggest hindrances in the valorization of such by-products is their very low soluble dietary fiber (SDF) to insoluble dietary fiber (IDF) ratios, impairing their nutritional functionality, palatability and technological applicability. Therefore, it is of interest to develop methods that can enhance the SDF to IDF ratio and that can be applied to the by-product streams of the food industry, enabling better valorization perspectives for human nutrition purposes. In this regard, the review paper provides an overview of existing technologies to modify the SDF to IDF ratio in by-products of the food industry by means of physical, chemical and biological treatments. For each type of treatment, available data on application examples including achieved increases in SDF contents are given. Additionally, a comparative discussion regarding the advantages and disadvantages of these methods is provided.

Yarrowia lipolytica is one of the most studied "non-conventional" yeasts. Due to its intrinsic biological characteristics and variability, the potential applications of wild type isolates in the agri-food sector are broad (production of biomasses, enzymes, and metabolites). By-products generated by the food industry are rising environmental and economic concerns worldwide. These side streams have different compositions and stability. However, they can still be applied as substrates for microbial growth. The fitness of wild type strains to adverse and different environments can be exploited not only for food production but also for recovery and valorization of agri-food wastes and by-products. This review brings together a selection of the most relevant and recent data about the physiology, nutritional requirements, and metabolites produced by wild type isolates of Y. lipolytica. Moreover, the principal agri-food side streams, their specific productions and valorization using wild type strains have been critically discussed. Critical aspects of side streams and by-products can be solved (e.g. reduction of COD and pollutants before discharging), novel ingredients can be generated (e.g. lipases, single cell oils and citric acid) and, eventually, yeast biomasses can be produced for further applications (food adjuncts or supplements). Selecting and characterizing wild type isolates able to consume or convert or valorize the different waste/by-product components into added value products is extremely important in the view of a sustainable process and sustainable economy. • Agri-food wastes and by-products can be valorized using Yarrowia lipolytica. • Valorization and recovery can be performed through production of valuable products or reduction of lower value components. • Biomass of Yarrowia lipolytica can be reused as food co-starters or functional food. • The main food side streams that have been valorized with Yarrowia lipolytica were described. • Y. lipolytica represents a sustainable and safe alternative that could contribute to waste bio-processing. [ABSTRACT FROM AUTHOR]

The nutritional quality of kiwifruit has been highlighted by several studies, while its peel is typically discarded as a by-product with no commercial value. This study was carried out to optimize the ultrasound-assisted extraction (UAE) of phenolic compounds from kiwi peel. Three independent variables (time (t), ultrasonic power (P) and ethanol concentration (EtOH)) were combined in a five-level central composite rotatable design coupled with the response surface methodology (RSM). The extraction yield determined gravimetrically and the content of phenolic compounds identified by HPLC-DAD-ESI/MSn (namely two quercetin glycosides, one catechin isomer and one B-type (epi)catechin dimer) were the experimental responses used in the optimization. The polynomial models were successfully fitted to the experimental data and used to determine the optimal UAE conditions. The sonication of the sample at 94.4 W for 14.8 min, using 68.4% ethanol, resulted in a maximum of 1.51 ± 0.04 mg of flavonoids per g of extract, a result that allowed the experimental validation of the predictive model. The kiwi peel extract obtained under optimized conditions showed somehow promising bioactive properties, including antioxidant and antimicrobial effects, and no toxicity to Vero cells. Overall, this study contributes to the valorization of kiwi peel as a low-cost raw material for the development of natural ingredients (such as food preservatives) and also to the resource-use efficiency and circular bioeconomy. [ABSTRACT FROM AUTHOR]