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Protein compounds such as collagen, gelatine and peptide hydrolysates extracted from fish by-products have attracted much attention for their extensive applications in food technology. These compounds have high bioactive potential and have antioxidant, antihypertensive, antimicrobial, antifreeze and technological functions. This review provides a bibliometric survey on obtaining protein compounds from by-products of aquatic organisms. Original scientific and review articles were searched on the Web of Science Core Collection data platform. The results proved that fish by-product proteins are widely used as functional ingredients for food production. China, the United States, Spain and Brazil, as well as institutions related to these countries, were the most academically productive in terms of research on fish by-product proteins. It was also found that many researchers and journals focused exclusively on this field. These results underscore the importance of research on fish by-product proteins for diverse applications such as food additives, and for promoting an innovative and beneficial alternative for human nutrition. [ABSTRACT FROM AUTHOR]

Soybean is a rapidly growing agricultural crop, fueled by the rising global demand for animal feed, plant‐based proteins and essential nutrients for human consumption. Soybeans contain a wide range of essential nutrients that are vital for health and may play a significant role in disease prevention. Their nutritious composition has led to a diverse range of soy‐based foods and derivatives available on the market. A substantial amount of soybeans is allocated to the animal feed sector, human consumption, nutraceuticals and other industrial applications. Soybean has superior protein quality and digestibility compared to other legumes. It also contains abundant amounts of isoflavones, phytosterols and minerals that augment its nutritional value as a constituent of the human diet. Many different by‐products are produced during the processing of soy. Due to a lack of sustainable food manufacturing practices, a sustainable amount of these by‐products is discarded as waste, posing environmental challenges. Developing an effective waste management system for soybean by‐products can help address public health concerns and provide a cost‐efficient way to repurpose valuable components of soy, such as soy meal, okara and soy whey. Such valorization can mitigate the environmental impact of waste and contribute to malnutrition. This study aims to evaluate the sustainable use of soy by‐products to help preserve biodiversity and reduce food insecurity. This article thoroughly examines the fundamental components of soybean use in the fields of health and soybean by‐product processing. It provides a summary of cost‐efficient, feasible and ideal processing technologies. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

A large number of food processing by-products are consumed every day that are not utilized and are rich in highly active nutrients: dietary fiber (DF). DF has been defined by nutritionists as the seventh macronutrient with many benefits to our health, such as improving intestinal flora, reducing obesity and lowering cardiovascular morbidity. Thus, suitable extraction methods are needed to obtain high yields of high and quality DFs (including the soluble dietary fiber and insoluble dietary fiber). DF extraction methods have received increasing attention because it is effective in improving the structure and functional properties of DF. However, to the best of our knowledge, no study has systematically analyzed and summarized the differences in different DF extraction methods and their exert on DF composition, structure and functional activities. In this paper, the extraction methods (physical method, chemical method, biological method and combined method) for DF which have been explored by researchers in the last decade are reviewed, and the effects caused by different extraction methods on the structure and functional activity of DF from different sources are summarized. Moreover, the mechanism, comparative analysis and future trends of different extraction methods for DF are discussed. This review will greatly promote the development and utilization of plant and by-product resources in China, and provide a theoretical basis for the demand of high-quality DFs for our people. Meanwhile, this review can provide theoretical guidance for selecting suitable DF extraction methods and achieving better industrialization of extracted DF. • A review of differences in dietary fiber（DF） extraction methods was conducted. • The exert of different methods on the functional properties of DF was analyzed. • Mechanisms, comparative analysis and future trends of different extraction methods. [ABSTRACT FROM AUTHOR]

Enzymatic hydrolysis is an efficient processing method for valorizing chicken rest raw material by generating new food- or feed ingredients. This paper characterizes two types of chicken rest raw material: viscera and a mixture of bones, skin and remaining meat, and evaluates how industrially relevant hydrolysis process designs affect overall yield of all products, including hydrolysate, sediment, lipid, and emulsion. Eleven hydrolyses were performed using viscera and bone materials, endogenous and commercial enzymes, pre-treatments, variations in water addition and hydrolysis times. Compared to bone materials, viscera had higher proteolytic activity, more readily water-soluble components, and lower effect of adding commercial enzymes on product yields. The process of heating the raw material to hydrolysis temperature greatly impacted product yields, representing about 50 % of the overall hydrolysate production from viscera during hydrolysis. Pre-inactivation of endogenous enzymes reduced initial, but not final, hydrolysate yields. Adding commercial enzymes to pre-inactivated viscera had no effect on yields compared to not adding enzymes. Reducing water addition lowered initial hydrolysate yield from bone material. Lipid yield reflected lipid content in the raw material, and thermal pre-separation of lipids did not increase the total lipid recovery. In general, hydrolysis of viscera generated more emulsion than the bone material. [Display omitted] • Composition and proteolytic activity vary between chicken rest raw material fractions. • Hydrolysate represents 10–25 % of total dry yield of hydrolysis products. • Heating raw material before hydrolysis contributes to the overall hydrolysate yield. • Industrially relevant process design affect product yields. [ABSTRACT FROM AUTHOR]

Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruit (CBF) is widely growing in eastern Asia, mainly in China. CBFs contain a high number of polyphenols, especially anthocyanins. However, CBF can be easily damaged and cannot be stored for more than 3 days at 20–22 °C and 9–12 days at 0–2 °C. Thus, this review explores the potential options for the long-term preservation and consumption of CBFs, as well as the importance of CBF by-products. The review also addressed the biological activity of CBFs and their food products. The consumption period of CBF can be increased by employing a variety of processing techniques, including rapid freezing, drying, juicing, making wine and vinegar, and adding it to meals. Additionally, oil and bioactive substances can be extracted from the CBF by-products, such as kernel and pomace. The greatest options to extend the duration of CBF ingestion are thought to be CBF powder, juice, and wine. Furthermore, CBFs and their derivatives exhibit many biological activities such as antibacterial, anticancer, antidiabetic, and antioxidant properties. The two biological activities that were most potent were antidiabetic and antioxidant. However, more biological research, particularly clinical-based research, is advised to investigate the potential health benefits of CBF and its products. [ABSTRACT FROM AUTHOR]

Summary: The aim of the present study was to texturise protein from sunflower press cake (SPC) for being consumed as dry snack or, in its hydrated state, as a meat analogue. In preliminary experiments, feed moisture (15–25 g 100 g−1) and extrusion temperature (180 °C–200 °C) were varied when processing commercial sunflower protein flour with a protein content of 51.8 g per 100 g dry matter using low moisture single‐screw extrusion. The extrudates were analysed with regard to specific mechanical energy needs, texture properties in dry and hydrated state, colour, expansion ratio and water binding capacity. Extrusion parameters for achieving maximum expansion, textural force and minimal product moisture were found to be 180 °C and 15 g 100 g−1. Consequently, texturised protein was derived from deoiled SPC using these extrusion parameters. Initial deoiling of the press cake was necessary as it improved texturisation; a higher SME input reached led to increased cross‐linking of the protein matrix. The light coloured and significantly expanded extrudates with high water binding capacity and could serve as basis for further development of snack products or meat analogues. [ABSTRACT FROM AUTHOR]

Summary: The correct application of by‐products produced in the food and dairy industries is essential for attaining sustainability goals and minimising waste. By‐products, which used to be viewed as throwaway materials, have lately been recognised as valuable sources. By‐products can have significant nutritional, physiological and economic value. This paper addresses the novel techniques and technologies that have been employed to successfully transform these by‐products into products with value‐added hybrid products; there are also some instances of success mentioned, as well as the trends that will likely have an impact on the sector in the coming years. Through case studies and scientific insights, the reader may discover how businesses and society as a whole can benefit from using by‐products. Overall, the goal of this endeavour is to demonstrate the transformative potential of using food and dairy by‐products and to serve as an avenue of encouragement and knowledge for researchers, business executives and policymakers interested in increasing the value of by‐products in the food and dairy sectors. Despite the fact that there are a few articles on the utilisation of food and dairy by‐products, none of them have employed bibliometric analysis to reach insights. The present study is an exemplary instance of looking into the evolution of publication patterns over time, suggesting the need for additional research in this area. [ABSTRACT FROM AUTHOR]

Black soldier fly larva (BSFL), Hermetia illucens (L.) (Diptera: Stratiomyidae), presents an attractive waste management solution that not only addresses the issue of waste but also generates alternative proteins and fats. Substrate quality and pre‐treatment by fermentation may play a crucial role in waste reduction efficiency and larval quality. The aim of this study was to investigate the growth performance, waste reduction efficiency and nutritional composition of BSFL rearing using different ratios of coconut endosperm (CE) and soybean curd residue (SC) with pre‐treatment by self‐fermentation (F), fermentation with baker's yeast (Y) and without pre‐treatment (C). Seven‐day‐old larvae were randomly separated into 15 experimental groups with three replicates. The experiment ended when the prepupae appeared. Based on the results, the larvae fed a diet with a high percentage of fresh SC exhibited the highest weight and growth rate, whereas the shortest development time was observed in larvae reared on Y. Pre‐treatment of the substrate with fermentation proved effective in waste reduction. The nutritional composition of the larvae showed that the highest crude protein was produced in larva reared on fresh 100% SC, and the highest ether extract was found when fed CE at 100% with pre‐treatment with F or Y. In conclusion, it is recommended to employ a fresh diet with a high SC content to optimise protein production, whereas a high level of CE with F or Y may be performed to obtain a high ether extract content. However, incorporating yeast fermentation with an SC content exceeding 25% provided high efficiency in waste reduction. Therefore, the selection of the ratio between CE and SC and of pre‐treatment techniques depends on the producer's objective. [ABSTRACT FROM AUTHOR]

Despite the variety of technologies available for the valorization of biowaste, this fraction of municipal solid waste is usually disposed of in landfills and dumpsites in undeveloped and developing countries. The selection of technological strategies compatible with the reality of each location represents an essential role in the success and continuity of the operation of the facilities. The best strategy will result from combining different environmental, economic, social, and technical dimensions, confronted with the interests of the stakeholders and the legal and policy contexts. Due to the complexity of different criteria, alternatives, and interests, a Multi-criteria Decision-making (MCDM) methodology is recommended to ensure the quality of the decision-making process. This study presents a systematic review of publications that have applied multi-criteria analysis as a decision support tool for the selection of biowaste management strategies. The different stages of management are discussed separately, highlighting the change in paradigms over time. It was found that less than a hundred studies have addressed it so far, with Asia contributing to most publications. However, the timeline shows that the number of publications is increasing, with multi-criteria models representing great potential to support decisions at any individual management stage, from preventing food waste to using by-products. Integrated multi-criteria approach that combines all stages of biowaste management, however, is still scarce in the literature. [ABSTRACT FROM AUTHOR]

A spread was prepared using blends of virgin coconut oil (VCO), trans-free fat (TFF), whey powder, coconut fiber, emulsifiers, and flavors. Curcumin was added in micro quantities to provide a natural color. The samples formulated were tested for their spreadability, texture, and phase separation. The samples were analyzed for their physicochemical properties, such as color, texture, rheological characterization, and storage stability. The results showed that the formulated spread had moisture of 2.10%, protein of 9.23%, fat of 67.35%, ash of 4.56%, crude fiber of 11.2%, total carbohydrate 10.12%, and the values of peroxide, and percentage of free fatty acids were well below the acceptable levels during storage periods. The samples showed a phase separation after one month of storage at 38 °C. However, no separation was observed when stored at 4 °C and 27 °C. The spreads showed shear-thinning behavior, were solid at 4 °C, and were spreadable at 27 °C and flowy at 38 °C. DSC analysis indicated that the sample was solid below 9.63 °C and liquid over 20.57 °C. The spread was rich in lauric acid (26.01%), palmitic acid (28.26%), and trans fatty acid (Elaidic acid) was not detected. Based on the texture and sensory results, a 50:50 blend of VCO: TFF showed good spreadability. Sensorily, the products showed higher overall acceptability scores. The developed spread has an abundance of fiber, protein, and health-promoting factors from VCO. [ABSTRACT FROM AUTHOR]

This study aimed to determine the effectiveness of different green extraction techniques (GETs) on targeted bioactive compounds from artichoke leaf by-products using deep eutectic solvent extraction (DESE), supercritical CO2 extraction (SCO2E), subcritical water extraction (SWE), and ultrasound-assisted extraction (UAE). Moreover, (HR) LC-ESI-QTOF MS/MS and HPLC-PDA analyses were used to perform qualitative–quantitative analysis on the extracts, enabling the detection of several bioactive compounds, including luteolin, luteolin 7-O-glucoside, luteolin 7-O-rutinoside, apigenin rutinoside, chlorogenic acid, and cynaropicrin as the most representative ones. SWE showed better results than the other GETs (TPC: 23.39 ± 1.87 mg/g of dry plant, dp) and appeared to be the best choice. Regarding UAE, the highest total phenols content (TPC) was obtained with 50:50% v/v ethanol: water (7.22 ± 0.58 mg/g dp). The DES obtained with choline chloride:levulinic acid showed the highest TPC (9.69 ± 0.87 mg/g dp). Meanwhile, SCO2E was a selective technique for the recovery of cynaropicrin (48.33 ± 2.42 mg/g dp). Furthermore, the study examined the antioxidant activity (1.10–8.82 mmol Fe2+/g dp and 3.37–31.12 mmol TEAC/g dp for DPPH• and FRAP, respectively) and total phenols content via Folin–Ciocalteu's assay (198.32–1433.32 mg GAE/g dp), of which the highest values were detected in the SWE extracts. The relationship among the GETs, antioxidant assays, and compounds detected was evaluated using Principal Component Analysis (PCA). PCA confirmed the strong antioxidant activity of SWE and showed comparable extraction yields for the antioxidant compounds between UAE and DESE. Consequently, GETs selection and extraction parameters optimization can be employed to enrich artichoke leaf by-products' extracts with targeted bioactive compounds. [ABSTRACT FROM AUTHOR]

This study reports a comparative analysis of the polyphenolic composition and nutraceutical properties of different olive mill wastewater (OMWW) and corresponding extra virgin olive oil (EVOO) extracts. Specifically, four OMWWs and corresponding EVOOs from cultivars Frantoio (A) and Leccino (B) obtained from different crushing seasons (early-stage (A1 and B1) and later-stage (A2 and B2)) were analyzed. Employing HPLC-DAD and LC-MS methods, the primary polyphenol content was identified and quantified. Overall, OMWW extracts showed a greater polyphenolic content compared to corresponding EVOO extracts, with OMWW B1 displaying the highest levels of polyphenols. The antiradical properties of extracts towards radical species (DPPH, ABTS, O2−, and HOCl−) were demonstrated in vitro, revealing a correlation with polyphenolic content. In fact, OMWW B1 and B2 demonstrated the strongest antiradical activity. Exploring nutraceutical properties of OMWWs, the intestinal permeation of the main polyphenols in a co-culture model (Caco-2 and HT29-MTX cell lines) was assessed, with tyrosol achieving a permeation of almost 60%. Furthermore, the involvement in the inflammation process has been evaluated in cell studies on THP1-derived macrophages by immunocytochemistry, demonstrating that OMWW B1 may exert an anti-inflammatory effect by modulating specific phenotype expression on macrophages. In conclusion, this study provides evidence supporting the reuse of OMWWs as a source of polyphenols with nutraceutical properties. [ABSTRACT FROM AUTHOR]

The production of Chi-aroma Baijiu generates free radicals, which may pose potential health risks. This study aimed to scavenge free radicals in Chi-aroma Baijiu and assess the impact on the composition of volatile compounds (VOCs) by using distillers' grains-derived homologous peptides. Five peptides—Pro-Ala (PA), Pro-Val (PV), Gly-Leu (GL), Asp-Phe (DF), and Pro-Leu (PL)—were isolated from the distillers' grain filtrate. These peptides are present in trace amounts in Chi-aroma Baijiu. By supplementing five peptides to Chi-aroma Baijiu, they could completely scavenge hydroxyl radicals. The rate of scavenging alkoxy radicals ranged from 10.84% to 35.66%. Furthermore, these peptides had an impact on ethyl nonanoate, diethyl acetal, and octanal, which were recognized as characteristic compounds. Ultraviolet spectroscopy simulation revealed that the highest absorption peaks of certain peptides shift when they interact with various esters. Those peptides interact with ethyl acetate and ethyl lactate via hydrogen bonding and Van der Waals forces, demonstrating their influence on VOCs. These findings offer new insights into free radical scavenging, flavor compound regulation, and the valorization of Baijiu by-products in Chi-aroma Baijiu production. [ABSTRACT FROM AUTHOR]

With the increasing depletion of fossil fuels, hydrogen has attracted much attention as one of the promising alternative energy sources. However, the large-scale application of hydrogen energy still has many challenges, such as insufficient storage, transportation, and demand. Among the various hydrogen storage media, methylcyclohexane (MCH) is regarded as a potential hydrogen storage technology, because of its unique and excellent safety performance, hydrogen storage capacity, physical and chemical properties, and other notable characteristics. Herein, the paper focuses on the current research progress of dehydrogenation technology, which is discussed in term of the reaction mechanism of MCH dehydrogenation, the research progress of catalysts, and the optimization of process conditions, respectively. Subsequently, a summary is provided to point out the possible reaction network diagrams. Additionally, based on the challenges associated with sourcing heat for applications, we propose a novel dual internal combustion engine drive method for hydrogen production from MCH, this innovative approach is expected to propel the advancement and application of hydrogen energy technology. Then, this work concludes with a brief overview of the current research progress in hydrogenation technology. Finally, it summarizes the present challenges of MCH dehydrogenation, and further research of MCH dehydrogenation have prospected in terms of optimal design theory, preparation of novel catalysts, reduction of energy consumption, reactor enhancement, and system coupling. [Display omitted] • The reaction mechanism of MCH dehydrogenation is explored and analyzed. • A network diagram of possible MCH dehydrogenation reactions is summarized. • Progress in the research of active centers, additives, and supports of the catalysts is discussed. • A novel dual internal combustion engine drive method for hydrogen production from MCH is proposed. • The developments, challenges, and prospects for MCH dehydrogenation are reviewed. [ABSTRACT FROM AUTHOR]

Simple, cost‐effective, and practical techniques can enhance the shelf life of cold‐pressed oils. This study evaluated sesame seed (SS) cold‐pressed oil with various percentages of rice bran (RB) as press aid, including 0% (control or TSSO), 1% (T1), 2.5% (T2.5), 5% (T5), 7.5% (T7.5), and 10% (T10) w/w. The results demonstrated that adding RB considerably boosted extraction yields (p <.05), with 5% RB constituting the ideal combination. Adding 7.5% and 10% RB to the SS reduced free fatty acid (FFA) levels compared to the control sample. The oxidative stability index (OSI) and peroxide value (PV), however, significantly increased at combination ratios ranging from 2.5% to 10% (p <.05). Rice bran oil (TRBO) had the greatest OSI of all the studied oils, with 18.99 h, while the extracted oils showed an increase in OSI as RB contents rose. Total phenolic compounds (TPC), tocopherols, γ‐oryzanol content, and total antioxidant activity (TAA) increased directly with the RB level. Despite the addition of RB altering the fatty acids concentration, linoleic and oleic acids continued to be the predominant fatty acids in TSSO, TRBO, and other extracted oil samples. Increasing the combination ratio increased the palmitic, palmitoleic, oleic, and linolenic acid content and decreased the stearic and linoleic acid content. In summary, the study demonstrated that the simultaneous cold‐pressing of oil‐bearing seeds and agro‐industrial by‐products is a potentially advantageous technique to increase the extraction yield, qualitative attributes, and shelf life of the extracted oils without the addition of synthetic antioxidants. [ABSTRACT FROM AUTHOR]

The conversion of spent coffee grounds (SCG) into hydrochars has been the subject of extensive research in recent years, aimed at evaluating their potential for biofortifying foods and mitigating the plant toxicity linked to SCG. This study aimed to assess the physicochemical characterization and the impact of incorporating both activated (ASCG and AH160) and functionalized SCG (ASCG-Zn), as well as SCG-derived hydrochars (AH160-Zn), on cucumber yield and plant zinc content. The following physicochemical properties were analyzed: specific surface area, pH and electrical conductivity, polyphenols, and nuclear magnetic resonance. The by-products activated and functionalized with zinc were applied to cucumber crops grown in a greenhouse across multiple harvests. The activation of both SCG and H160 reduced the specific surface area of the particles. However, when these by-products were functionalized, their Zn content increased significantly, up to 7400 ppm. Concerning polyphenol content, the activated products showed levels ranging from 3.5 to 4.9 mg GAE/g. Regarding cumulative production, the treatments that showed the highest yields were the by-products activated and functionalized with Zn reaching 25 kg. Incorporating these by-products notably raised the Zn content in cucumbers, reaching 0.1 mg Zn per 100 g of fresh weight. The activated by-products demonstrated the highest Zn utilization efficiency. [ABSTRACT FROM AUTHOR]

Olea europaea L. is the source of virgin olive oil (VOO). During its extraction, a high amount of by-products (pomace, mill wastewaters, leaves, stones, and seeds) is originated, which possess an environmental problem. If the generation of waste cannot be prevented, its economic value must be recovered and its effects on the environment and climate change must be avoided or minimized. The bioactive compounds (e.g., phenols, pectins, peptides) of these by-product fractions are being investigated as nutraceutical due to the beneficial properties it might have. In this review, the aim is to summarize the in vivo studies carried out in animals and humans with bioactive compounds exclusively obtained from olive by-products, aiming to demonstrate the potential health benefits these products can exert, as well as to describe its use in the food industry as bioactive ingredient. Several food matrices have been fortified with olive by-products fractions, leading to an improvement of properties. Animal and human studies suggest the benefits of ingesting olive-derived products to promote health. However, the investigation until now is scarce and consequently, well-designed human studies are required in order to fully address and confirm the safety and health-promoting properties of olive oil by-products. [ABSTRACT FROM AUTHOR]

Today, the fishery industry plays a crucial role in meeting the global demand for human food. However, the increased production and processing of aquatic animals like fish, shellfish, squids, and bivalves have resulted in a significant amount of waste generation. This waste, which includes fish heads, viscera, skin, bones, scales, exoskeletons, pens, ink, and clam, account for approximately 30–70% of the total aquatic product. The accumulation of this waste not only adds to production costs but also poses a serious environmental challenge. To address these issues, researchers have turned to utilizing fish by-products to extract bioactive compounds such as protein hydrolysate, chitin, chitosan, carotenoid, carotenoproteins, omega-3 polyunsaturated fatty acids, and gelatin. These compounds possess desirable properties such as antioxidant, antimicrobial, and therapeutic effects. As a result, they have grabbed the attention of the food and feed industry for various applications. In this article, we aim to provide a concise review of the bioactivity properties of these compounds and their potential applications specifically in aquaculture and seafood processing. [ABSTRACT FROM AUTHOR]

The reconstruction of buildings is a complex process that often requires the consideration of the construction load when selecting correct building materials. Autoclaved aerated concrete (AAC)—which has a lower bulk density (compared to traditional masonry materials)—is very beneficial in such applications. A current trend in AAC development is the utilization of secondary raw materials in high-performance AAC, characterized by higher bulk density and compressive strength than regular AAC. The increase in bulk density is achieved by increasing the content of quartz sand in the mixing water. In this study, part of the siliceous component was replaced by ladle slag, foundry sand, furnace lining, and chamotte block powder. These materials are generated as by-products in metallurgy. The substitution rates were 10% and 30%. The samples were autoclaved in a laboratory autoclave for 8 h of isothermal duration at 190 °C with a saturated water vapor pressure of 1.4 MPa. The physical–mechanical parameters were determined, and the microstructure was described by XRD and SEM analyses. The results were compared with traditional AAC, with silica sand being used as the siliceous component. The measurement results show that sand substitution by the secondary raw material is possible, and it does not have a significant impact on the properties of AAC, and in a proper dosage, it can be beneficial for AAC production. [ABSTRACT FROM AUTHOR]

Tenofovir disoproxil fumarate (TDF) is an antiretroviral drug extensively used by people living with HIV. The TDF molecule is hydrolysed in vivo and liberates tenofovir, the active part of the molecule. Tenofovir is a very stable drug and the discharge of its residues into the environment can potentially lead to risk for aquatic species. This study evaluated the TDF biodegradation and removal by cultures of Microcystis novacekii with the bacteria Pseudomonas pseudoalcaligenes. Concentrations of TDF of 12.5, 25.0, and 50.0 mg/L were used in this study. The process occurred in two stages. In the first 72 h, TDF was de-esterified, forming the tenofovir monoester intermediate by abiotic and enzymatic processes associated in an extracellular medium. In a second step, the monoester was removed from the culture medium by intracellular processes. The tenofovir or other by-products of TDF were not observed in the test conditions. At the end of the experiment, 88.7 to 94.1% of TDF and its monoester derivative were removed from the culture medium over 16 days. This process showed higher efficiency of TDF removal at the concentration of 25 mg/L. Tenofovir isoproxil monoester has partial antiviral activity and has shown to be persistent, maintaining a residual concentration after 16 days in the culture medium, therefore indicating the need to continue research on methods for total removal of this product from the aquatic environment. [ABSTRACT FROM AUTHOR]

Recently, pectin, a versatile polysaccharide with different industrial applications, has gained significant attention as an eco-friendly and functional ingredient. This study investigates pumpkin peels (Cucurbita maxima L., Mantua variety) as a novel source of pectin, using a microwave-assisted extraction method with citric acid-acidified water as solvent. The extraction conditions were optimized using a Design of Experiments approach, considering the solvent-to-solid ratio (SSR), pH, temperature, and extraction time. The optimized conditions (94.8 °C, 5 min, pH 1.5, and 46 mL/g SSR) resulted in a pectin yield of 18.05%. A comprehensive characterization of the extracted pectin was performed, including FT-IR spectroscopy, DSC, TGA, rheological properties, and techno-functional assessments such as water holding capacity and fat binding capacity. The results indicated a high degree of esterification (56.19 ± 0.87%), classifying the pumpkin peels (PP) extract as a high methoxyl pectin. PP pectin demonstrated potential as a stabilizer and emulsifying agent, although its high methoxyl content limits its use as a carrier for targeted bioactive delivery. The findings support the viability of using agricultural by-products to obtain valuable polysaccharides, contributing to waste valorization and sustainable industrial practices. [ABSTRACT FROM AUTHOR]

Beer and spirits are two of the most consumed alcoholic beverages in the world, and their production generates enormous amounts of by-product materials. This ranges from spent grain, spent yeast, spent kieselguhr, trub, carbon dioxide, pot ale, and distilled gin spent botanicals. The present circular economy dynamics and increased awareness on resource use for enhanced sustainable production practices have driven changes and innovations in the management practices and utilization of these by-products. These include food product development, functional food applications, biotechnological applications, and bioactive compounds extraction. As a result, the brewing and distilling sector of the food and drinks industry is beginning to see a shift from conventional uses of by-products such as animal feed to more innovative applications. This review paper therefore explored some of these valorization initiatives and the current state of the art. [ABSTRACT FROM AUTHOR]

Blueberry (Vaccinium spp.) processing produces residues high in antioxidant compounds, such as peels, seeds, and stems, which have the potential to be employed in a variety of products. Using extracts containing bioactive components (e.g., polyphenols and anthocyanins) to produce active edible films is an attractive application. In this regard, the objective of this work was the development and characterization of an active edible film with blueberry residue extract. The extracts were obtained by ultrasound-assisted extraction with 60% hydroethanolic solvent (1:10 m/v of residue) for 25 min at 30 ± 2 °C and 80% of total power (132 W) at 40 kHz. The extract was analyzed for total phenolic compounds and antioxidant activity (DPPH). Cornstarch and glycerol were used to formulate the films, which were characterized according to grammage, thickness, moisture, antioxidant activity, color, and visual parameters. The extraction yield was 207.2 mg/g of residue, the IC50 values ranged from 0.118 to 0.144 mg/mL during 28 days of storage, and the average content of phenolic compounds was 58.18 mg GAE/g dry extract. In the active edible films, the grammage ranged from 0.0131 to 0.0143 g/cm2, the thickness was between 0.15 and 0.23 mm, and the moisture content was from 17.19 to 18.00%. The antioxidant activity of the films containing blueberry residue extract ranged from 52.65 to 76.02%, corresponding to extract concentrations of 0.25 and 2.6 mg/mL of filmogenic solution, respectively. The color parameter showed that when the extract was added, the films became less bright, leaning toward red and yellow. In general, the samples demonstrated good integrity, brightness, and clarity. [ABSTRACT FROM AUTHOR]

Recently, there has been significant exploration into the utilization of food by-products as natural reservoirs of bioactive substances, particularly in the creation of functional foods naturally enriched with antioxidants. Citrus peels represent a viable option for formulating enhanced olive oils that contribute to a healthier diet, due to their bioactive compound content. This study aimed to (i) ascertain the compositional characteristics of Citrus reticulata olive oil (CrOO) and (ii) assess its nutraceutical properties in rats with metabolic disorder induced by 3 weeks of feeding with a high-fat diet (HFD). The results showed a peculiar phytochemical composition, thanks to the contribution of citrus peels, which are excellent bio-products. In addition, it demonstrated HFD-induced weight gain (18 ± 2% for HFD vs. 13 ± 0.9% for CrOO) and showed protective effects on fasting blood glucose levels (90.2 ± 3.8 mg/dL for HFD vs. 72.3 ± 2.6 for CrOO). Furthermore, a reduction in cardiovascular risk (total cholesterol/HDL cholesterol = 5.0 ± 0.3 for HFD vs. 3.8 ± 0.3 for CrOO) and an improvement in myocardial tissue function were observed, as well as a significant reduction in inflammatory mediators such as iNOS, COX-2, and mPGES-1 in aortic vessel tissues, thus preserving endothelial function at the vascular level. [ABSTRACT FROM AUTHOR]

The global shift towards using biomass for biofuels and chemicals is accelerating due to increasing environmental concerns and geopolitical strategies. This study investigates a biorefinery model using citrus-processing-waste, specifically citrus pulp, to produce high-value products for various industries, including cosmetics, pharmaceuticals, flavours, fragrances, and food packaging. In Italy, particularly Sicily region, citrus processing generates significant amounts of waste, often improperly disposed of, contributing to environmental problems. Researchers have demonstrated that citrus waste can yield commercially valuable compounds. This study specifically focuses on orange peel waste (OPW), which constitutes about half of the fruit's weight, aiming to extract pectin and limonene through a combined process. The extraction process was carried out on a laboratory scale, and its sustainability was evaluated using a life cycle assessment (LCA) with SimaPro 8.1 software and the Impact 2002 + method. The functional unit adopted for this study is 300 g of OPW, obtained after the pre-treatment phase, from which 0.14 g of limonene and 8.22 g of pectin were extracted. The LCA results revealed that pectin extraction has a significantly higher environmental impact compared to limonene extraction, primarily due to the use of ethanol as a solvent, followed by electricity consumption. To mitigate this impact, the LCA assessed alternative, more sustainable solvents, resulting in a 73.4% reduction in the environmental footprint of the pectin extraction process. These findings underscore the critical role of LCA, even at the laboratory scale, in identifying environmental hotspots and providing insights for improving and optimizing processes for potential industrial-scale applications. [ABSTRACT FROM AUTHOR]

The work aims to prepare a flour with grape pomace and incorporate it into the formulation of cookies for enriching them nutritionally. Flours showed a high concentration of phenolic compounds (272.9 mg of gallic acid equivalent (GAE).100 g−1), anthocyanins (78.4 mg.100 g−1) and antioxidant activity (38.4 µmol.g−1) through the ABTS method, as for macronutrients carbohydrates (55.9%), lipids (10.3%) and fibers (22.6%) were the ones that stood out the most. Cookies made with a blend of flours stood out against the same macronutrients as flours, with highly digestible proteins (75%), in addition they were microbiologically safe, with low hardness and fracturability (>90 N.s−1 and 40 N.mm−1 respectively). The products presented the necessary acceptance required for new products and purchase intention by the consumers. [ABSTRACT FROM AUTHOR]

Pyrus communis (P. communis) is the most cultivated and consumed species of pear within the European continent. This fruit has been a staple in Greece since ancient times, hence the name "Gift of the Gods". Given the extensive utilization of this fruit in the industrial sector and the focus on the exploitation of by-products to create new food and beverage products, the present research aimed to enhance the antioxidant activity of the P. communis peel through the implementation of a multifactor extraction system. Increased total polyphenols and ascorbic acid concentration, and enhanced antioxidant activity through radical scavenging and Fe3⁺ to Fe2⁺ reduction, all assist in boosting the health benefits of the extracts. The results indicated that the best conditions for compound yields were a 75% v/v hydroethanolic concentration, an extraction temperature of 80 °C, and 30 min of extraction time. Under the optimal conditions, the total polyphenol content was up to 4.98 mg of gallic acid equivalents (GAE)/g dried weight (dw). The radical scavenging activity by the 2,2-diphenyl-1-picrylhydrazyl (DPPH•) method was expressed as 18.36 μmol ascorbic acid equivalents (AAE)/g dw, while by the ferric-reducing antioxidant power (FRAP) method, it was 35.09 μmol AAE/g dw. Finally, the amount of ascorbic acid was measured at 20.16 mg/100 g dw. In this regard, this study has been conducted to assess and enhance the level of these bioactive compounds in the extract of the P. communis peel, leading to an extract with several applications in different food and beverage industries. [ABSTRACT FROM AUTHOR]

Apple and sour cherry pomace, by-products resulting from fruit processing for juice production, were analysed using high-performance liquid chromatography (HPLC) to identify and quantify individual phenolic compounds. In order to determine the most efficient method of extracting these phenolic compounds from pomace, different concentrations of ethanol were used as the organic solvent. The following phenolic compounds were analysed: gallic acid, neochlorogenic acid, (+)-catechin, (−)-epicatechin, chlorogenic acid, vanillic acid, caffeic acid, ferulic acid, sinapic acid, salicylic acid, ellagic acid, rutin, and myricetin. The amounts of these compounds varied depending on the concentration of ethanol used in the extraction process. Neochlorogenic acid, a potent antioxidant, was quantified in apple and sour cherry pomace extracts, showing significant variation with solvent concentration. In apple pomace, the highest amount was found in ethanol 100% (46.44 mg 100 g−1 DW), followed by ethanol 75% (32.09 mg 100 g−1 DW) and ethanol 50% (7.66 mg 100 g−1 DW). In sour cherry pomace, the highest amount was also extracted into ethanol 100% (45.20 mg 100 g−1 DW) and the lowest in ethanol 50% (29.12 mg 100 g−1 DW). Catechin was detected exclusively in cherry pomace, with a maximum yield observed in 75% ethanol (137.86 mg 100 g−1 DW), which was significantly higher compared to the other phenolic compounds analysed. The obtained results demonstrate the importance of apple and sour cherry pomace as valuable by-products, with the potential to be used in the production of functional foods. [ABSTRACT FROM AUTHOR]

Simple Summary: Sheep producers in many countries of the world usually feed their animals with natural or improved pastures. In these situations, pastures alone usually do not cover animal needs, and supplementation is required. By-products from the oil industry are extensively used in animal feeding, and endosperm and mesocarp expellers from grugru palm may play an important role in animal feeding in the countries where it is distributed. To assess the protein value of an ingredient, the extent and rate of rumen degradation are central characteristics. However, associative effects with other components of the diet occur, and rumen degradation of individual ingredients should be assessed in the usual feeding conditions of an animal. On these grounds, the objective of this study was to provide information about rumen degradation of endosperm and mesocarp expellers from grugru palm in sheep grazing natural or cultivated monophytic pastures, and supplemented with a mixture of both expellers. The use of this mixture slows down the rate of degradation of the pastures, the effect of which is more intense in animals grazing natural swards. Supplementation with this mixture also increases the average daily gain of sheep, more substantially with multi-species natural pastures. Twenty-four ewes (eight fistulated in the rumen) were assigned to a 2 × 2 factorial design. The treatments included the pasture grazed (natural mixed swards—NMS or cultivated monophytic (Brachiaria brizantha cv. Marandu) swards—CMS) and the level of supplementation: without supplement or with a 1% supplement (dry matter (DM)/live weight). The supplement included one-third endosperm expeller (ENE) and two-thirds mesocarp expeller (ME) from Acrocomia aculeata (Jacq.) Lodd. ex Mart. In sacco rumen degradation of ENE, ME, NMS, and CMS was assessed in fistulated sheep, as were rumen fermentation variables. Average daily gain (ADG) was assessed in non-fistulated animals during a 7-week period. Potential degradability of the DM and crude protein of the expellers was not affected by the type of pasture grazed or the level of supplementation (p > 0.05), but the fractional rate of degradation (c) of DM was three times faster (p < 0.01) for ME than for ENE. The potential degradability of neutral detergent fiber was 34% higher (p < 0.0001) for ENE, with no differences in c (p > 0.1). Supplementation slowed down the c of the DM of the pastures, especially in animals grazing NMS (24% lower). Treatments affected rumen pH, concentration of volatile fatty acids, and proportion of valerate, in different ways. The use of the supplement increased ADG of sheep (six-fold in sheep grazing NMS and 40% in those grazing CMS). The use of a mixture of one-third ENE plus two-thirds ME as a protein supplement in sheep grazing either multi-species natural pastures or monophytic swards of Brachiaria brizantha cv. Marandu slows down the fractional rate of degradation of the pastures, the effect of which is more intense in animals grazing natural swards. This supplementation also increases average daily gain, more substantially with multi-species natural pastures. [ABSTRACT FROM AUTHOR]

A versatile and popular Cucurbitaceous vegetable, pumpkin has recently gained much attention because of its variety of phytochemicals and health advantages. Pumpkins are a type of winter squash, traditionally with large, spherical, orange fruits and a highly nutrient food. Pumpkin by-products comprise various parts, such as seeds, peels, and pulp residues, with their bioactive composition and many potential benefits poorly explored by the food industry. Pumpkin and their by-products contain a wide range of phytochemicals, including carotenoids, polyphenols, tocopherols, vitamins, minerals, and dietary fibers. These compounds in pumpkin by-products exhibit antioxidant, anticancer, anti-inflammatory, anti-diabetic, and antimicrobial properties and could reduce the risk of chronic diseases. This comprehensive review aims to provide a detailed overview of the phytochemicals found in pumpkin and its by-products, along with their extraction methods, health benefits, and diverse food and industrial applications. This information can offer valuable insights for food scientists seeking to reevaluate pumpkin's potential as a functional ingredient. Reusing these by-products would support integrating a circular economy approach by boosting the market presence of valuable and sustainable products that improve health while lowering food waste. [ABSTRACT FROM AUTHOR]

The blue crab (Callinectes sapidus), originally from the western Atlantic Ocean, has recently spread to the Mediterranean and is now considered one of the one hundred most invasive species in that region. This opportunistic species, known for its adaptability to different temperatures and salinities, negatively impacts biodiversity and human activities such as fishing and tourism in the Mediterranean. However, the blue crab is gaining interest as a potential food resource due to its high nutritional value and delicate, sweet flavor. Its meat is rich in protein (14% to 30%), omega-3 fatty acids (EPA and DHA) and other essential nutrients beneficial for human health such as vitamins, and minerals. Utilizing this species in the production of new foods could help mitigate the negative impact of its invasiveness and offer economic opportunities. One challenge with this potential resource is the generation of waste. Approximately 6–8 million tonnes of crab shells are produced worldwide each year, leading to disposal problems and concerns regarding environmental sustainability. To improve economic and environmental sustainability, there is a need to valorize these residues, which are an important source of proteins, lipids, chitin, minerals, and pigments that can be processed into high-value-added products. However, especially in areas with industrial pollution, attention should be paid to the heavy metal (Cd and As) contents of blue crab shells. Studies suggest that blue crab by-products can be used in various sectors, reducing environmental impacts, promoting a circular economy, and creating new industrial opportunities. [ABSTRACT FROM AUTHOR]

The study aimed to develop plant-based model snacks that are high in fibre, contain probiotic bacteria and are convenient for long-term storage. The research focused on selecting a suitable form of probiotic bacteria (active biomass, microencapsulated, freeze-dried), inoculation method (in the base mass or in the filling of a snack) and appropriate storage conditions (4°Cor 20 °C). The potential synbiotic properties were evaluated. The microencapsulated bacteria had the highest survival rate at 4 °C, while the freeze-dried bacteria showed better survival rates at 20 °C. Probiotics had a higher survival rate when enclosed inside snacks with a low water activity (aw = 0.27) peanut butter filling than in snacks without filling (aw = 0.53). Enclosing the probiotics in a low aw filling ensures their survival at ambient temperature for 5 months at a count higher than 6 log CFU/g. The snacks exhibited high antioxidant capacity (average 300 mg ascorbic acid equivalent/100 g), polyphenol content (average 357 mg gallic acid equivalent/100 g) and high fibre content (average 10.2 g/100 g). The sensory analysis showed a high overall quality of the snacks (average 7.1/10 of the conventional units). Furthermore, after six months of storage, significant changes were observed in the antioxidant properties, polyphenol content and texture of the snacks, while their sensory quality remained unchanged. Moreover, a potential synbiotic effect was observed. The method used to assess bacterial growth indicated significantly higher values in the model snacks compared to a control sample. Therefore, this study has effectively addressed the gap in knowledge regarding the survival of probiotics in snacks of this nature. [ABSTRACT FROM AUTHOR]

Twenty-four ewes (eight fistulated in the rumen) were assigned to a 2 × 2 factorial design. The treatments included the pasture grazed (natural mixed swards—NMS or cultivated monophytic (Brachiaria brizantha cv. Marandu) swards—CMS) and the level of supplementation: without supplement or with a 1% supplement (dry matter (DM)/live weight). The supplement included one-third endosperm expeller (ENE) and two-thirds mesocarp expeller (ME) from Acrocomia aculeata (Jacq.) Lodd. ex Mart. In sacco rumen degradation of ENE, ME, NMS, and CMS was assessed in fistulated sheep, as were rumen fermentation variables. Average daily gain (ADG) was assessed in non-fistulated animals during a 7-week period. Potential degradability of the DM and crude protein of the expellers was not affected by the type of pasture grazed or the level of supplementation (p > 0.05), but the fractional rate of degradation (c) of DM was three times faster (p < 0.01) for ME than for ENE. The potential degradability of neutral detergent fiber was 34% higher (p < 0.0001) for ENE, with no differences in c (p > 0.1). Supplementation slowed down the c of the DM of the pastures, especially in animals grazing NMS (24% lower). Treatments affected rumen pH, concentration of volatile fatty acids, and proportion of valerate, in different ways. The use of the supplement increased ADG of sheep (six-fold in sheep grazing NMS and 40% in those grazing CMS). The use of a mixture of one-third ENE plus two-thirds ME as a protein supplement in sheep grazing either multi-species natural pastures or monophytic swards of Brachiaria brizantha cv. Marandu slows down the fractional rate of degradation of the pastures, the effect of which is more intense in animals grazing natural swards. This supplementation also increases average daily gain, more substantially with multi-species natural pastures.

Pyrus communis (P. communis) is the most cultivated and consumed species of pear within the European continent. This fruit has been a staple in Greece since ancient times, hence the name “Gift of the Gods”. Given the extensive utilization of this fruit in the industrial sector and the focus on the exploitation of by-products to create new food and beverage products, the present research aimed to enhance the antioxidant activity of the P. communis peel through the implementation of a multifactor extraction system. Increased total polyphenols and ascorbic acid concentration, and enhanced antioxidant activity through radical scavenging and Fe3⁺ to Fe2⁺ reduction, all assist in boosting the health benefits of the extracts. The results indicated that the best conditions for compound yields were a 75% v/v hydroethanolic concentration, an extraction temperature of 80 °C, and 30 min of extraction time. Under the optimal conditions, the total polyphenol content was up to 4.98 mg of gallic acid equivalents (GAE)/g dried weight (dw). The radical scavenging activity by the 2,2-diphenyl-1-picrylhydrazyl (DPPH•) method was expressed as 18.36 μmol ascorbic acid equivalents (AAE)/g dw, while by the ferric-reducing antioxidant power (FRAP) method, it was 35.09 μmol AAE/g dw. Finally, the amount of ascorbic acid was measured at 20.16 mg/100 g dw. In this regard, this study has been conducted to assess and enhance the level of these bioactive compounds in the extract of the P. communis peel, leading to an extract with several applications in different food and beverage industries.

Abstract The global shift towards using biomass for biofuels and chemicals is accelerating due to increasing environmental concerns and geopolitical strategies. This study investigates a biorefinery model using citrus-processing-waste, specifically citrus pulp, to produce high-value products for various industries, including cosmetics, pharmaceuticals, flavours, fragrances, and food packaging. In Italy, particularly Sicily region, citrus processing generates significant amounts of waste, often improperly disposed of, contributing to environmental problems. Researchers have demonstrated that citrus waste can yield commercially valuable compounds. This study specifically focuses on orange peel waste (OPW), which constitutes about half of the fruit's weight, aiming to extract pectin and limonene through a combined process. The extraction process was carried out on a laboratory scale, and its sustainability was evaluated using a life cycle assessment (LCA) with SimaPro 8.1 software and the Impact 2002 + method. The functional unit adopted for this study is 300 g of OPW, obtained after the pre-treatment phase, from which 0.14 g of limonene and 8.22 g of pectin were extracted. The LCA results revealed that pectin extraction has a significantly higher environmental impact compared to limonene extraction, primarily due to the use of ethanol as a solvent, followed by electricity consumption. To mitigate this impact, the LCA assessed alternative, more sustainable solvents, resulting in a 73.4% reduction in the environmental footprint of the pectin extraction process. These findings underscore the critical role of LCA, even at the laboratory scale, in identifying environmental hotspots and providing insights for improving and optimizing processes for potential industrial-scale applications.

Several edible agro-industrial co-products have been studied as unconventional ingredients in ruminant diets to reduce the environmental impact of food production chains. When the chemical profile of co-products is characterised by the presence of bioactive molecules, they represent a promising tool to modulate rumen microbiota activity. In the Mediterranean area, the olive oil production chain generates olive oil pomace and olive tree leaves post-milling that are animal edible bio-waste. Two in vitro trials were carried out to investigate the effect of olive oil pomace and olive tree leaves as dietary ingredients on rumen fermentation and microbiome ecology. Two experimental diets, respectively containing olive oil pomace or olive tree leaves, and the related control diets, formulated to be isoproteic and isoenergetic, were fermented and then collected after 6h and 24h. Olive oil pomace increased the content of C18:1 c9 and C18:3 c9c12c15. Considering the microbial communities, the genera Butyrivibrio, Fibrobacter, and Pseudobutyrivibrio were less abundant, while Christensenellaceae_R-7_group, Manheimia, Uruburuella were more abundant in rumen liquor fermented with olive oil pomace. Similarly, the diet containing olive tree leaves increased the content of C18:1 c9 and C18:3 c9c12c15 and decreased the abundance of Pseudobutyrivibrio and Rikenellaceae_RC9_gut_group. Data reported in this study showed that the two by-products deriving from the olive oil production chain are effective in modulating microbial community in a selective manner.

Prickly pear (Opuntia ficus-indica L. Mill) is widely cultivated in arid regions of every continent for its nutritious fruits and various commercial applications, cactus pear cladodes are used as forage in the most arid regions, while recently prickly pear by-products are studied as ruminant feed. They are characterised by a high moisture and sugar content; therefore, it is necessary to study suitable conservation methods. The aim of this study was to verify the effectiveness of silage to preserve prickly pear peels (PP) in a mixture with other by-products at different inclusion levels (5% straw and 6% or 12% wheat bran). For each treatment, six under vacuum micro-silos were prepared and, after 40 d of storage, the state of preservation was evaluated. Subsequently, the aliquots were analysed for chemical composition and incubated with sheep rumen fluid to evaluate the fermentation kinetics. The use of wheat bran and straw added to PP resulted in an increase in dry matter (DM); PP silage with wheat bran was found to have higher protein content and nutritional value. The greater presence of lactic acid was found in PP, such as acetic acid, therefore the lactic/acetic ratio was 2.33, significantly lower than silages with the addition of wheat bran. Silage with 5% straw showed the lowest level of organic matter disappearance (OMD) and the cumulative volume of gas (OMCV) produced during the incubation. The PP showed the fastest fermentation rate achieved after 12 h of fermentation, while those containing wheat bran, presented a higher maximum fermentation rate (Rmax), which need longer time to be achieved. Canonical discriminant analysis (CDA) showed clear discrimination of different silages based on their chemical characteristics and parameters detected during in vitro incubation. Overall, the silages with the addition of wheat bran can be considered the best and, of the two, those produced with the addition of 12% bran. Finally, ensilage represents a conservation technique suitable for preserving the nutritional characteristics of PP.

The production of keratinases was evaluated in submerged fermentation with Aspergillus niger and by pigs' swine hair in a batch bioreactor. Experimental planning was performed to assess the interaction between different variables. The enzyme extract produced was characterized at various pH and temperatures and subjected to enzyme concentration using a biphasic aqueous system and salt/solvent precipitation techniques. In addition, the substrate's potential in reducing hexavalent chromium from synthetic potassium dichromate effluent with an initial concentration of 20 mg L−1 of chromium was evaluated. The resulting enzyme extract showed 89 ± 2 U mL−1 of keratinase. The enzyme concentration resulted in a purification factor of 1.3, while sodium chloride/acetone and ammonium sulfate/acetone resulted in a purification factor of 1.9 and 1.4, respectively. Still using the residual substrate of swine hair from the fermentation, a 94% reduction of hexavalent chromium concentration occurred after 9 h of reaction. Thus, the study proved relevant for producing keratinases, with further environmental applicability and the possibility of concentrating the extract via low-cost processes. [ABSTRACT FROM AUTHOR]

Every day, the Russian Federation processes 126.3 tons of animal slaughter waste into animal feed. With an installation capacity of 35 kg/h, the required quantity is 7000 units. As a rule, the devices are energy-intensive. The problem is to reduce the operating costs of heat treatment of raw materials while maintaining the feed quality. The article introduces a new installation powered by an electrically driven resonator with rationalized operating modes. The research featured mucous by-products that require thermal treatment to neutralize the smell and disinfect the raw material. The authors investigated the dynamics of heating and used the data obtained to develop a digital installation model and test the electrodynamics in the resonator. After that, they rationalized the operating modes, i.e., corona discharge, electric field, screen efficiency, generator power, installation performance, and energy costs. The complex action of electromagnetic radiation provided a continuous combined heat treatment, disinfection, and odor neutralization with reduced operating costs. The electrical resonator was coaxially located in the shielding and contained a coronating electrode, electric bactericidal UV gas discharge lamps, knives, screws, and emitters from air-cooled magnetrons. The annular volume between the resonator and the coat excited the traveling wave by electromagnetic radiation through the perforation. Its average perimeter was a multiple of half the wavelength. The heat treatment with disinfection and fat rendering required an intrinsic quality factor of 8000, a generator power of 4.4 kW, a productivity of 35–40 kg/h, and energy costs of 0.25–0.28 kWh/kg. When the electric field was 5 kV/cm and the corona discharge was 9.79 kV/cm, the corona of bactericidal lamps provided the required ozone concentration and the bacterial contamination fell down to an acceptable level. The new installation with an electrical resonator reduced operating costs for heat treatment of animal slaughter waste and maintained the high-quality of the resulting feed products.

The rising demand for food products and subsequent increase in agricultural production leads to heightened quantities of waste and by-products, particularly within the livestock industry. Traditional methods of livestock by-product disposal encompass intensive processing, including biodestruction processes. However, these processes tend to generate significant emissions of climate-active gases such as carbon dioxide, methane, nitrous oxide, and ammonia. To mitigate environmental impacts, it is proposed to integrate an advanced gas-air emission purification system into the existing livestock by-product processing lines. (Research purpose) The objective is to develop a system for purifying emissions of climate-active gases, particularly ammonia, produced during the intensive biotechnological processing of livestock by-products. (Materials and methods) Based on the properties of the primary pollutants, possible methods for their removal from emissions were determined. Such methods include dry, wet, condensation, and biological treatment. The biopurification method was selected for its efficacy and optimal performance. (Results and discussion) As a technical solution, a sequential gas-air emission purification process was developed using biofilters equipped with a polymer carrier and organic substrates as fillers. The system is equipped with digital sensors for monitoring and controlling the operational workflow. A special feature of the proposed system design is the use of replaceable filter cartridges and an active irrigation system. (Conclusions) The research helped to identify main types, parameters and methods for purifying emissions of climate-active gases with a focus on ammonia. Emission purification with a digital workflow control system is carried out sequentially in a shell-and-tube condenser and a biofilter. The specific cooling surface is 1.09∙10–3 square meters per 1 cubic meter, the specifi c refrigerant consumption is 0.7 liters per 1 cubic meter. Optimal biofilter performance was attained at the temperature of 30 degrees Celsius, with 45-55 percent humidity, active acidity of 8-8.4 units, and residence time of 15-30 seconds in the filter layer. These conditions ensure a high degree of ammonia purification and long-term biofilter operation.

The reuse and valorization of olive mill by-products, among others, is getting attention in the food and drugs-cosmetics sectors, due the recovery of their essential bioactive compounds in order to incorporate them as ingredients in functional foods, cosmetics, and pharmaceuticals. Olive pomace represents olive mill's main residue (by-product), and it is a sustainable and of low-cost renewable source of several bioactive compounds, while its valorization can reduce its environmental impact and make it an additional economic resource for food industries in a circular economy design. In this article, the natural bio-functional compounds of olive pomace with antioxidant and anti-inflammatory bioactivities are thoroughly reviewed. The incorporation of such bioactives as ingredients in functional foods and cosmetics is also discussed in detail. The limitations of such applications are also presented. Thus, promising techniques, such as encapsulation, and their applications for stabilizing and masking undesirable characteristics of such compounds, are also exhibited. The so far promising in vitro outcomes seem to support further in vivo assessment in trials-based setting.

Definition of waste in the EU legal regulations is very vague. Therefore, the Court of Justice of the EU and the European Commission (by its guidance) try to help to the national courts with the interpretation of the concept of waste. There are many judgements that offer examples and circumstances that should be considered when defining a substance as waste. However, the fact that the concept of waste depends on the verb ‘discard’ which should be interpreted according to the relevant circumstances in the particular cases causes that the concept of waste remains still very vague. The situation is also complicated by the fact that the concept of waste does not have the same meaning with other relevant international documents. The aim of the paper is to collect the last development of the concept of waste in the judgements of the Court of Justice of the EU. In the paper, there are pointed out how the relevant circumstances of the word ‘discard’ should be considered in the present view of the Court of Justice of the EU. In conclusions, we try to summary the main categories of waste regarding the interpretation of the verb ‘discard’.

Abstract The processing of vegetables generates by‐products that are abundant in polyphenols and antioxidants. However, they degrade rapidly due to poor management and a short life expectancy. The present study aimed to evaluate the effect of in vitro digestion (IVD) on the phenolic compositions, antioxidant properties, and polyphenolic profile of the beetroot pomace (BP), carrot pomace (CP), and tomato pomace (TP) by‐products. The results showed a reduction in phenolic compositions for total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), and total proanthocyanidin content (TPAC), which ranged between 27.55% and 63.34%, 16.38% and 31.43%, 32.58% and 77.41%, and 28.81% and 60.78%, after IVD, respectively. Similarly, antioxidant activity evaluated by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), 2,2′‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS•+), Ferric‐reducing antioxidant power (FRAP), metal chelating activity (MCA), and reducing power (RP), also showed a reduction. High‐performance liquid chromatography with photodiode array detection (HPLC‐DAD) analysis of individual polyphenols varied widely for free and bound phenolic fractions of samples. Among the polyphenolic fractions, catechin (CAT) and protocatechuic acid (PCA) were the highest in BP and CP, respectively in free forms, has shown to be increased after gastrointestinal digestion. Naringenin (NAR) was recorded with the highest both in their free and bound forms in TP and reduced postdigestion. To the best of our knowledge, the present study is the first report to evaluate the effect of IVD on free and bound individual polyphenolic content in evaluated samples.

BACKGROUND: Yellow mustard gum (YMG), which is extracted from the mucilaginous part of yellow mustard bran, has been considered an emerging natural hydrocolloid gum but lacks commercial development and production. To promote the commercial utilization of YMG, this study developed a pilot‐scale YMG production protocol in an economic and environmentally friendly way to produce a clean‐label YMG product. This YMG produced at pilot scale (YMW) was characterized in terms of chemical composition, rheological properties, and interaction with a commercial gum, κ‐carrageenan, and was compared with purified YMG through ethanol precipitation (YME). RESULTS: The protocol processed up to 100 L of raw material with zero solvent and a minimal number of steps and showed strong quasi‐industrial potential. The YMW showed a similar chemical composition as YME. However, the YMW contained a slightly lower amount of carbohydrate and a much larger amount of ash and potassium than the YME. The rheological results concluded that both the YMW and YME solutions exhibited shear‐thinning flow behavior and a weak gel, with YME showing higher viscosity and stronger gel structure. Most interestingly, YMW could form unpourable gels when blended with native κ‐carrageenan whereas YME barely achieved this despite the equivalent total gum concentration. CONCLUSION: This study demonstrated the feasibility of YMG production at a large scale with economic and green procedures and discovered its new functionality for commercial utilization. The gelling ability of YMG could provide it with wider applications as a result of a new potential synergistic combination. All this information should accelerate the process of full commercialization of YMG as a clean‐label functional ingredient. © 2024 His Majesty the King in Right of Canada. Journal of The Science of Food and Agriculture © 2024 Society of Chemical Industry. Reproduced with the permission of the Minister of Agriculture and Agri‐Food Canada. [ABSTRACT FROM AUTHOR]

Simple Summary: Sturgeons are among the most endangered groups of species due to the decline of wild populations, which are threatened by overfishing, habitat loss and pollution. Sturgeon aquaculture involves the farming of sturgeon species primarily to produce caviar but also for their meat and various by-products, which are highly valuable, making sturgeon aquaculture economically and ecologically significant. This sector plays a critical role in reducing the pressure on wild populations by providing a sustainable source of caviar and other sturgeon products. The most renowned product, caviar, has a unique, rich flavor and high nutritional value, including proteins and omega-3 fatty acids. Sturgeon meat is valued for its mild taste and firm texture, also being a nutritious source of protein and essential fatty acids, contributing to a balanced diet. By-products from sturgeon farming, such as cartilage, skin, swim bladders, etc., have the potential to be utilized in various industries. The aim of our research is to explore the multifaceted value of sturgeons, with an emphasis on caviar and by-products. Overall, the efficient use of all sturgeon resources supports the sustainability and profitability of sturgeon aquaculture, contributes to environmental conservation and helps meet the demand for diverse and valuable products. Sturgeons are facing critical endangerment due to overfishing, habitat destruction, pollution and climate change. Their roe, highly prized as caviar, has driven the overexploitation, severely depleting wild populations. In recent years sturgeon aquaculture has experienced significant growth, primarily aimed at providing high-quality caviar and secondarily meat. This sector generates significant quantities of by-products, which are mainly treated as waste, being mostly discarded, impacting the environment, even though they are a source of bioactive molecules and potential applications in various sectors. This article presents a review of the proximate composition and nutritional value of sturgeon caviar and meat, also exploring the potential of the by-products, with an emphasis on the processing of these components, the chemical composition and the functional and bioactive properties. Although sturgeon caviar, meat, and by-products are highly valuable both nutritionally and economically, adopting sustainable practices and innovative approaches is crucial to ensuring the industry's future growth and maintaining ecological balance. Despite some limitations, like the deficient standardization of the methods for extracting and processing, sturgeon by-products have a tremendous potential to increase the overall value of sturgeon aquaculture and to promote a zero-waste approach, contributing to achieving the Sustainable Development Goals adopted by all United Nations Member States in 2015. [ABSTRACT FROM AUTHOR]

Exhausted olive pomace (EOP) represents the principal residue of olive pomace. Several studies have optimized the extraction of specialized metabolites from the EOP of Olea europaea L., but a comparison between different extractive methods has not been made. For this reason, the present investigation aims to compare four different extractive methods by using water and 15% ethanol/water as extractive solvents. Specifically, based on extract antioxidant activity, the methods compared were maceration (MAC), microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), and Accelerated Solvent Extraction (ASE). Between these, the UAE and ASE hydroalcoholic EOP extracts were demonstrated to have the highest antioxidant activity. Subsequently, these extracts were investigated for their hypoglycemic and antiradical activity using in vitro cell-free and cell-based assays, respectively. ASE hydroalcoholic EOP extract demonstrated the greatest ability to inhibit the α-amylase enzyme and an in vitro antioxidant activity comparable to N-acetyl cysteine in HepG2 cells. UAE and ASE extracts' phytochemical characterization was also performed, identifying seven phenolic compounds, including 3-hydroxytyrosol, tyrosol, and, for the first time, salidroside. The ASE hydroalcoholic EOP extract was the richest from a phytochemical point of view, thus confirming its major biological activity. Therefore, ASE and 15% ethanol/water may represent the best extractive method for EOP nutraceutical valorization. [ABSTRACT FROM AUTHOR]

Berry fruit seeds which are considered as a fruit industry waste product can be a source of oil with unique chemical, physical, and nutritional properties. The blackberry, chokeberry, and raspberry seeds can be perceived as an alternative source of oil. However, conventional oil extraction is merged with financial and environmental expanses. Therefore, alternative extraction methods, ultrasound-assisted, for example, are being gradually introduced to the common practice. The aim of the following study was to determine the optimal conditions of ultrasound-assisted extraction of oil from blackberry, chokeberry, and raspberry seeds in order to obtain oil with high yield and improved oxidative stability. The variables of the experiment were extraction time and ultrasound amplitude. Based on the results, the mathematical models were fit, and optimum conditions of time and amplitude were calculated: 8.20 min and 72.98%, 10.11 min and 59.18%, 8.43 min and 95.57% for blackberry, chokeberry, and raspberry seed oils, respectively. Additionally, oils obtained in the optimized conditions were assessed in differential scanning calorimetry study to evaluate their melting and crystallization characteristics. The results showed that ultrasound application affected thermal properties of oils only slightly. The evaluation of oxidation kinetics led to the conclusion that ultrasound may cause an activation energy increase. Also, the profile of fatty acids and their distribution in triacylglycerol molecules were studied. The output values of experiments were comparable between oils obtained from the same berry seeds. All of the oils were characterized with a high share of polyunsaturated fatty acids (over 70%) with predominant content of linoleic acid. Summarized results show that the ultrasound technique can be successfully applied in the oil extraction procedure. The benefits contain improved yield, longer oxidation induction time, and invariance of the specific oil chemical and physical properties. [ABSTRACT FROM AUTHOR]

Objectives: This study aimed to investigate the anticancer taxane profiles of edible and non-edible parts of seven Turkish hazelnut (Corylus avellana L.) genotypes. Hazelnut is one of the healthy foods rich in nutrients and antioxidants. Its regular consumption is associated with a reduced risk of coronary heart disease and cancer. Hazelnut has been described as a plant source that produces taxanes which are widely used in many cancers. Türkiye is a homeland of hazelnut culture and has its own cultivars. Investigation of anticancer taxane profiles in different parts of Turkish hazelnut genotypes is important to show the potential and value of this plant from the perspective of the pharmaceutical and food industries. Materials and Methods: In this study, green leafy covers (GLCs) and hard shells (HSs) (non-edible parts), skinless kernels (SKs), brown-skins (BSs), and brown-skinned kernels (BSKs) (edible parts) of Çakıldak, Sivri, Tombul, Palaz, and Kalınkara as standard and Ham and Sivri Yağlı as local genotypes were used. The five parts of each genotype were ground to powder and eliminated to a size of less than 80 mesh. Each part was extracted using hexane and methanol for 10-deacetylbaccatin III (10-DAB III), baccatin III (BAC III), cephalomannine, and paclitaxel analyses in three replicates. Samples and standards were analyzed by acetonitrile: water gradient method on NOVA Spher 100 Phenyl-Hexyl C18 column inhigh-performance liquid chromatography reverse phase system with 228 nm ultraviolet detector and 1.0 mL/min flow rate. Microsoft Office Excel, 2016, and analysis of variance Jamovi Version 2.3 were used for statistical and data analysis, consecutively. Results: Hazelnut parts differed to a very high degree from each other in terms of the highest amount of 10- DAB III (Ham HSs, 9,15 μg/g), BAC III (Kalınkara BSs, 7.24 μg/g), cephalomannine (Sivri Yağlı BSs, 6.37 μg/g), and paclitaxel (Ham BSKs, 4.36 μg/g) they contained. While HSs, BSKs, and BSs were rich in taxanes in all of the analyzed genotypes, SKs, and GLCs remain limited for anticancer taxanes. Conclusion: This is the first report that revealed the differences in taxane contents of Turkish hazelnuts including previously untested standard and local genotypes and their parts. Significant differences between genotype and hazelnut parts are expected to highlight the health benefits of consuming raw Turkish hazelnut with BSs and their possible use as a functional food. These results add more information to elucidate the bioactive potential of Turkish hazelnuts and their by-products and provide a promising resource for the food and pharmaceutical industry with an anticancer perspective. [ABSTRACT FROM AUTHOR]

Sea buckthorn leaves (SBT_LVs) form notable by-product during harvesting and post-harvest management of the berries. It is already known that sea buckthorn berries are important for their chemical composition and based on this, they occupy a wide field in nutrition. SBT_LVs also have a rich chemical composition, like the berries. The aim of this study was to describe these by-products in the context of protein and complex carbohydrates–dietary fiber fractions, including qualitative and quantitative composition of amino acids. Proximate composition, amino acids, nutritional values of the protein, and dietary fiber fractions of SBT_LVs of four cultivars (cvs.) Ascola, Habego, Hergo, and Leikora were assessed. SBT_LVs from different years of the study had statistically different levels of crude protein, ether extract, crude ash, and nitrogen-free extract (NFE), confirming that the quality of the raw material (leaves) can be significantly modified by habitat conditions. The largest fraction of dietary fiber was neutral detergent fiber (NDF), including the sum of hemicellulose, cellulose, and lignin, followed by the acid detergent fiber fraction (ADF), consisting of lignin and cellulose. The content of essential amino acids in SBT_LV protein was high. Overall, this study confirms that SBT_LVs hold promise as a valuable resource for use as a food ingredient, functional food, and dietary supplement for both humans and animals. [ABSTRACT FROM AUTHOR]

Citrus medica L. is a traditional citrus fruit that is rich in bioactive compounds and has the potential to be used as a natural source of food additives. This study aims to evaluate the antioxidant capacity and characterize the phenolic compounds present in the peels (including flavedo and albedo), pulp, and seeds of citron. The results showed that, compared to the other parts, the pulp had a substantially higher Antioxidant Activity Coefficient (AAC) of 168.2. The albedo and the seeds had significantly lower AAC values, while the green and yellow flavedo showed noteworthy results. O-coumaric acid was the predominant phenolic acid in all of the citron fractions; it was found in the highest concentration in albedo (37.54 µg/g FW). Flavanones and flavanols were the primary flavonoids in the pulp, peel, and seeds, with total flavonoid concentration ranging from ~9 µg/g FW in seeds to 508 µg/g FW in the pulp. This research offers significant insights into the antioxidant properties of this ancient fruit, emphasizing its potential applications as a natural source of antioxidants to be used in different applications. [ABSTRACT FROM AUTHOR]