Francisco Guzmán‐Rodríguez, Lorena Gómez‐Ruiz, Alma Cruz‐Guerrero
SummaryIn this work, the antihypertensive and antithrombotic activities of milk fermented with Lacticaseibacillus rhamnosus GG and Lactobacillus delbrueckii ssp. Bulgaricus NCFB 2772 (monoculture and co‐culture), were studied. It was observed that both species, as well as the co‐culture, showed an increase in proteolytic activity during fermentation, which is related to the increase in the biological activities studied. Both biological activities increased as a function of fermentation time, describing a curve similar to that of their proteolytic activity, which could indicate the release of bioactive peptides due to the proteolytic activity of the bacteria. The highest antihypertensive activity was obtained at 12 h of fermentation and was 74.9% for Lb. rhamnosus, 79.1% for L. delbrueckii and 77.6% for the co‐culture, with no significant difference between these values. On the other hand, the antithrombotic activity was 56.1% for Lb. rhamnosus, 49.9% for L. delbrueckii and 72.3% for the co‐culture. These findings contribute to the knowledge about the influence of fermentation conditions on biological activity of fermented milk, while emphasising the additional benefits of probiotic and industrially important lactic acid bacteria.
{"title":"Antithrombotic and ACE‐inhibitory activity of milk fermented by Lacticaseibacillus rhamnosusGG and Lactobacillus delbrueckii ssp. bulgaricus","authors":"Francisco Guzmán‐Rodríguez, Lorena Gómez‐Ruiz, Alma Cruz‐Guerrero","doi":"10.1111/ijfs.17589","DOIUrl":"https://doi.org/10.1111/ijfs.17589","url":null,"abstract":"SummaryIn this work, the antihypertensive and antithrombotic activities of milk fermented with <jats:italic>Lacticaseibacillus rhamnosus</jats:italic> GG and <jats:italic>Lactobacillus delbrueckii</jats:italic> ssp. <jats:italic>Bulgaricus</jats:italic> NCFB 2772 (monoculture and co‐culture), were studied. It was observed that both species, as well as the co‐culture, showed an increase in proteolytic activity during fermentation, which is related to the increase in the biological activities studied. Both biological activities increased as a function of fermentation time, describing a curve similar to that of their proteolytic activity, which could indicate the release of bioactive peptides due to the proteolytic activity of the bacteria. The highest antihypertensive activity was obtained at 12 h of fermentation and was 74.9% for <jats:italic>Lb. rhamnosus</jats:italic>, 79.1% for <jats:italic>L. delbrueckii</jats:italic> and 77.6% for the co‐culture, with no significant difference between these values. On the other hand, the antithrombotic activity was 56.1% for <jats:italic>Lb. rhamnosus</jats:italic>, 49.9% for <jats:italic>L. delbrueckii</jats:italic> and 72.3% for the co‐culture. These findings contribute to the knowledge about the influence of fermentation conditions on biological activity of fermented milk, while emphasising the additional benefits of probiotic and industrially important lactic acid bacteria.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210071","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Susana Ospina‐Maldonado, Helena Martin‐Gómez, Gabriel Abraham Cardoso‐Ugarte
SummaryThe production of functional foods has been on a consistent rise in the past few years. The increasing demand for these foods could play a pivotal role in addressing the escalating issue of food waste and in the creation of innovative food formulations. Utilising by‐products from the food industry has become commonplace due to their advantageous nutritional composition and functional properties. These by‐products retain richness in colour compounds, proteins, amino acids, lipids, fatty acids, sugars, fibres, minerals, vitamins, antioxidants and antimicrobial compounds. This abundance of elements can be harnessed to develop innovative food products. This review examines the potential of utilising food industry wastes for producing functional foods, focusing on residues from animal and vegetable origins; such residues find application in creating snacks, beverages, fermented foods, bakery items, dairy products, pasta, charcuterie, chocolate, flavouring agents, additives and culinary innovations. This study seeks to establish a sustainable strategy for minimising food waste disposal, fostering a bio‐based food production industry and enhancing overall sustainability by uncovering alternatives for novel, nutritious and value‐added food products.
{"title":"From waste to wellness: a review on the harness of food industry by‐products for sustainable functional food production","authors":"Susana Ospina‐Maldonado, Helena Martin‐Gómez, Gabriel Abraham Cardoso‐Ugarte","doi":"10.1111/ijfs.17571","DOIUrl":"https://doi.org/10.1111/ijfs.17571","url":null,"abstract":"SummaryThe production of functional foods has been on a consistent rise in the past few years. The increasing demand for these foods could play a pivotal role in addressing the escalating issue of food waste and in the creation of innovative food formulations. Utilising by‐products from the food industry has become commonplace due to their advantageous nutritional composition and functional properties. These by‐products retain richness in colour compounds, proteins, amino acids, lipids, fatty acids, sugars, fibres, minerals, vitamins, antioxidants and antimicrobial compounds. This abundance of elements can be harnessed to develop innovative food products. This review examines the potential of utilising food industry wastes for producing functional foods, focusing on residues from animal and vegetable origins; such residues find application in creating snacks, beverages, fermented foods, bakery items, dairy products, pasta, charcuterie, chocolate, flavouring agents, additives and culinary innovations. This study seeks to establish a sustainable strategy for minimising food waste disposal, fostering a bio‐based food production industry and enhancing overall sustainability by uncovering alternatives for novel, nutritious and value‐added food products.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Tayse F. F. da Silveira, Jihene Hasni, Nathalie Portelada, Filipa A. Fernandes, Paula Rodrigues, André Lemos, Isabel C. F. R. Ferreira, Maria José Alves, Lillian Barros, Sandrina A. Heleno
SummaryTo meet the demand for gluten‐free (GF) products, this study developed artisanal fresh pasta using teff, rice, and buckwheat flours, enhanced with mineral‐rich thermal waters (TW). A mixture design approach optimised flour proportions to balance texture, cooking time, water absorption, and cooking loss, along with functional properties such as total phenolic compounds (TPC) and antioxidant activity. Two promising formulations were identified: 36.3 g buckwheat, 9.35 g rice, and 9.35 g teff; and 27.5 g teff and 27.5 g buckwheat. These formulations, with and without TW, were evaluated for chemical, technological, microbiological, and functional attributes. The pasta had satisfactory technological properties, macronutrient levels comparable to standard pasta, and was rich in phenolic compounds with antioxidant activity. Ca, Zn, Fe, K, and Mn were predominant, although TW incorporation did not significantly affect their levels in the samples. All formulations showed microbiological stability for at least 3 days at 4 °C.
{"title":"Development and characterisation of gluten‐free fresh pasta using teff, rice, and buckwheat flours enhanced with thermal waters: a mixture design approach","authors":"Tayse F. F. da Silveira, Jihene Hasni, Nathalie Portelada, Filipa A. Fernandes, Paula Rodrigues, André Lemos, Isabel C. F. R. Ferreira, Maria José Alves, Lillian Barros, Sandrina A. Heleno","doi":"10.1111/ijfs.17551","DOIUrl":"https://doi.org/10.1111/ijfs.17551","url":null,"abstract":"SummaryTo meet the demand for gluten‐free (GF) products, this study developed artisanal fresh pasta using teff, rice, and buckwheat flours, enhanced with mineral‐rich thermal waters (TW). A mixture design approach optimised flour proportions to balance texture, cooking time, water absorption, and cooking loss, along with functional properties such as total phenolic compounds (TPC) and antioxidant activity. Two promising formulations were identified: 36.3 g buckwheat, 9.35 g rice, and 9.35 g teff; and 27.5 g teff and 27.5 g buckwheat. These formulations, with and without TW, were evaluated for chemical, technological, microbiological, and functional attributes. The pasta had satisfactory technological properties, macronutrient levels comparable to standard pasta, and was rich in phenolic compounds with antioxidant activity. Ca, Zn, Fe, K, and Mn were predominant, although TW incorporation did not significantly affect their levels in the samples. All formulations showed microbiological stability for at least 3 days at 4 °C.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210073","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
SummaryMultigrain bread being nutritionally rich and convenient is one of the popular dietary options these days, particularly among urban dwellers. In this study, the effects of oyster mushroom powder (0–10%) supplementation on the nutritional, antioxidant, physical, textural, microstructural, and sensory attributes of multigrain bread were explored. Results showed a significant (P < 0.05) enhancement in the bread's nutritional profile, with increased levels of protein, fibre, vitamin D, iron, potassium, manganese, and zinc, along with improved antioxidant properties. Microstructural analysis revealed that mushroom powder caused rougher and more inhomogeneous starch granules in the crumb. Although the incorporation of mushroom powder led to denser, harder, and more fragile bread, as indicated by physical and textural changes, sensory evaluation indicated that up to 5% supplementation did not negatively impact consumer acceptability (P > 0.05). These findings suggest that oyster mushroom powder can be a beneficial functional ingredient in multigrain bread, enhancing its nutritional value while maintaining sensory quality.
{"title":"Nutritional enhancement, microstructural modifications, and sensory evaluation of mushroom‐enriched multigrain bread","authors":"Anuradha Srivastava, Brij Lal Attri, Shwet Kamal, Ashok Kumar Pathera, Radhika Kashyap, Shailja Verma, Ved Prakash Sharma","doi":"10.1111/ijfs.17602","DOIUrl":"https://doi.org/10.1111/ijfs.17602","url":null,"abstract":"SummaryMultigrain bread being nutritionally rich and convenient is one of the popular dietary options these days, particularly among urban dwellers. In this study, the effects of oyster mushroom powder (0–10%) supplementation on the nutritional, antioxidant, physical, textural, microstructural, and sensory attributes of multigrain bread were explored. Results showed a significant (<jats:italic>P</jats:italic> < 0.05) enhancement in the bread's nutritional profile, with increased levels of protein, fibre, vitamin D, iron, potassium, manganese, and zinc, along with improved antioxidant properties. Microstructural analysis revealed that mushroom powder caused rougher and more inhomogeneous starch granules in the crumb. Although the incorporation of mushroom powder led to denser, harder, and more fragile bread, as indicated by physical and textural changes, sensory evaluation indicated that up to 5% supplementation did not negatively impact consumer acceptability (<jats:italic>P</jats:italic> > 0.05). These findings suggest that oyster mushroom powder can be a beneficial functional ingredient in multigrain bread, enhancing its nutritional value while maintaining sensory quality.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Giuliana Silvina Seling, Roy Cristian Rivero, Verónica María Busch, María del Pilar Buera
SummaryNeltuma ruscifolia, a neglected underutilised species (NUS) within the Fabaceae family, lacks formal commercial recognition, despite its nutritional richness and endemic status. The objective of this study was to evaluate the antioxidant and antiglycating properties, as well as to identify associated bioactive compounds, in extracts (ultrasound and agitation) of different grinding fractions of N. ruscifolia seeds. Bioactivity varied depending on the extraction procedure and milling fraction, with the highest value in ultrasound‐extracted residue (exocarp, mesocarp). Some additional polyphenolic compounds (like hydroxybenzoic/ellagic acids) only appeared upon ultrasound‐assisted extraction. It was possible to identify some polyphenols (such as chrysin, rutin, kaempferol and cinnamic, coumaric, protocatechuic, ellagic and caffeic acids) that were highly related to the bioactivity. The antioxidant, antiglycating, colourant and technological properties of the extracts different fractions of N. ruscifolia pods are mainly dependent on the selected milling fraction. The extraction method, in a second place, significantly affects the resulting quantity and the type of extracted compounds, defining their potential applications.
摘要 Neltuma ruscifolia 是豆科植物中一种被忽视的未充分利用物种（NUS），尽管其营养丰富且具有地方特色，但却缺乏正式的商业认可。本研究的目的是评估 N. ruscifolia 种子不同研磨馏分的提取物（超声波和搅拌）的抗氧化性和抗糖化性，并确定相关的生物活性化合物。生物活性随提取程序和研磨部分的不同而变化，超声提取的残留物（外果皮、中果皮）中的生物活性值最高。一些额外的多酚类化合物（如羟基苯甲酸/麦角酸）只有在超声辅助提取时才会出现。可以鉴定出一些与生物活性高度相关的多酚（如菊黄素、芦丁、山柰酚和肉桂酸、香豆酸、原儿茶酸、鞣花酸和咖啡酸）。N. ruscifolia豆荚不同馏分提取物的抗氧化、抗糖化、着色剂和技术特性主要取决于所选的研磨馏分。其次，萃取方法对萃取化合物的数量和类型有很大影响，从而决定了其潜在的应用领域。
{"title":"Antioxidant and antiglycating properties of ethanolic extracts from different parts of Neltuma ruscifolia pods","authors":"Giuliana Silvina Seling, Roy Cristian Rivero, Verónica María Busch, María del Pilar Buera","doi":"10.1111/ijfs.17583","DOIUrl":"https://doi.org/10.1111/ijfs.17583","url":null,"abstract":"Summary<jats:italic>Neltuma ruscifolia</jats:italic>, a neglected underutilised species (NUS) within the Fabaceae family, lacks formal commercial recognition, despite its nutritional richness and endemic status. The objective of this study was to evaluate the antioxidant and antiglycating properties, as well as to identify associated bioactive compounds, in extracts (ultrasound and agitation) of different grinding fractions of <jats:italic>N. ruscifolia</jats:italic> seeds. Bioactivity varied depending on the extraction procedure and milling fraction, with the highest value in ultrasound‐extracted residue (exocarp, mesocarp). Some additional polyphenolic compounds (like hydroxybenzoic/ellagic acids) only appeared upon ultrasound‐assisted extraction. It was possible to identify some polyphenols (such as chrysin, rutin, kaempferol and cinnamic, coumaric, protocatechuic, ellagic and caffeic acids) that were highly related to the bioactivity. The antioxidant, antiglycating, colourant and technological properties of the extracts different fractions of <jats:italic>N. ruscifolia</jats:italic> pods are mainly dependent on the selected milling fraction. The extraction method, in a second place, significantly affects the resulting quantity and the type of extracted compounds, defining their potential applications.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210069","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The objective of this study was to develop Tricholoma fracticum extract-loaded chitosan nanoparticles (TFNPs) by ionic gelation method and to evaluate their in vitro antioxidant activity. Phenolic and flavonoid contents in the T. fracticum extract were measured spectrophotometrically and chromatographically. Characterisation of NPs was evaluated by field emission scanning electron microscopy (FE-SEM), transmission electron microscopy (TEM), ZETA analysis, Fourier-transform infrared spectroscopy (FT-IR), UV–visible spectroscopy (UV–Vis) and thermogravimetric analysis (TGA). In vitro antioxidant capacity was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. The phenolic and flavonoid contents in the T. fracticum extract were measured as 7.1 ± 0.3 mg Gallic Acid Equivalent/g extract and 5.5 ± 0.6 mg Quercetin Equivalent/g extract, respectively. The particle size, polydispersity index (PDI) and zeta potential of Blank NP1 and TFNP were 265.5 ± 15.8 nm, 0.4, 38.7 ± 4.0 mV and 333.2 ± 16.3 nm, 0.4, 37.0 ± 4.1 mV, respectively. The highest antioxidant activity was observed in TFNP, followed by T. fracticum extract, chitosan and blank NP, respectively. The preserved or enhanced antioxidant activity observed in the encapsulated T. fracticum extract indicates the potential for loading similar mushroom extracts onto chitosan and thus preserving their bioactive properties.
{"title":"Development of chitosan nanoparticle loaded with Tricholoma fracticum extract and evaluation of in vitro antioxidant activity","authors":"Fadime Canbolat, İsmail Acar, Ruhiye Nilay Tezel","doi":"10.1111/ijfs.17585","DOIUrl":"10.1111/ijfs.17585","url":null,"abstract":"<p>The objective of this study was to develop <i>Tricholoma fracticum</i> extract-loaded chitosan nanoparticles (TFNPs) by ionic gelation method and to evaluate their <i>in vitro</i> antioxidant activity. Phenolic and flavonoid contents in the <i>T. fracticum</i> extract were measured spectrophotometrically and chromatographically. Characterisation of NPs was evaluated by field emission scanning electron microscopy (FE-SEM), transmission electron microscopy (TEM), ZETA analysis, Fourier-transform infrared spectroscopy (FT-IR), UV–visible spectroscopy (UV–Vis) and thermogravimetric analysis (TGA). <i>In vitro</i> antioxidant capacity was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. The phenolic and flavonoid contents in the <i>T. fracticum</i> extract were measured as 7.1 ± 0.3 mg Gallic Acid Equivalent/g extract and 5.5 ± 0.6 mg Quercetin Equivalent/g extract, respectively. The particle size, polydispersity index (PDI) and zeta potential of Blank NP1 and TFNP were 265.5 ± 15.8 nm, 0.4, 38.7 ± 4.0 mV and 333.2 ± 16.3 nm, 0.4, 37.0 ± 4.1 mV, respectively. The highest antioxidant activity was observed in TFNP, followed by <i>T. fracticum</i> extract, chitosan and blank NP, respectively. The preserved or enhanced antioxidant activity observed in the encapsulated <i>T. fracticum</i> extract indicates the potential for loading similar mushroom extracts onto chitosan and thus preserving their bioactive properties.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17585","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210084","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
SummarySpecific gluten protein fractions cause major health problems to individuals with coeliac disease. The aim of this study was to review gluten reduction in foods based on information disclosed in patents, a rarely cited source, with support from science. Overall, 89 patents on gluten reduction in foods were published up to August 2024, and 79% reported unique information, not mentioned in the scientific literature. The most popular topics were wheat and barley genes modifications, proteolytic enzymes for brewing, and proteolytic bacterial starters for bread making. Other gluten detoxification and removal techniques comprised kernels sorting, as well as separation, binding, heating, and chemical treatments. Extensive degradation of gluten‐containing ingredients impaired much food properties, especially in bread. Few patented inventions on gluten reduction would meet the needs of coeliac persons because gluten‐free foods need to be prepared with low‐gluten ingredients, as confirmed by proper analytical techniques.
{"title":"How to reduce gluten in foods: a critical review of patents","authors":"Pierre Gélinas, Jérémie Théolier","doi":"10.1111/ijfs.17550","DOIUrl":"https://doi.org/10.1111/ijfs.17550","url":null,"abstract":"SummarySpecific gluten protein fractions cause major health problems to individuals with coeliac disease. The aim of this study was to review gluten reduction in foods based on information disclosed in patents, a rarely cited source, with support from science. Overall, 89 patents on gluten reduction in foods were published up to August 2024, and 79% reported unique information, not mentioned in the scientific literature. The most popular topics were wheat and barley genes modifications, proteolytic enzymes for brewing, and proteolytic bacterial starters for bread making. Other gluten detoxification and removal techniques comprised kernels sorting, as well as separation, binding, heating, and chemical treatments. Extensive degradation of gluten‐containing ingredients impaired much food properties, especially in bread. Few patented inventions on gluten reduction would meet the needs of coeliac persons because gluten‐free foods need to be prepared with low‐gluten ingredients, as confirmed by proper analytical techniques.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
SummaryOnion skin is generated in high amounts as food waste that is rich in bioactive components. Thus, the valorisation of onion skin waste in food production following suitable methods of treatment can be regarded as a sustainable strategy in terms of nutrition, economy, and environment. Skin waste from onions (Allium cepa) was ground and exposed to dielectric barrier discharge cold plasma (DBDCP) at 40 kV for either 0 or 30 min. Then the cold plasma‐treated onion skin powder (OSP) was added to chocolate at a concentration of 0%, 1%, or 2% (w/w). The DBDCP‐induced changes in the microbial load, colour, water content, total phenolic content (TPC), and antioxidant activity of OSP were assessed. The TPC, antioxidant activity, and sensory properties of the chocolate samples added with OSP were also monitored. Cold plasma treatment increased the TPC and antioxidant activity of OSP, but it did not affect the water content, colour, and microbial load. The antioxidant activity and TPC of the chocolate samples incorporated with DBDCP‐treated OSP at a level of 2% were higher than the samples with or without untreated OSP. However, the samples with 2% DBDCP‐treated OSP demonstrated lower overall acceptability scores compared to samples without OSP. It can be said that cold plasma can be utilised in the treatment of onion skin waste and valorisation of cold plasma‐treated onion skin waste in the production of chocolate to improve its antioxidant properties. Future studies can focus on the enhancement of the sensory properties of onion skin‐added chocolate products.
{"title":"Valorisation of cold plasma‐treated onion skin waste in chocolate production","authors":"Berna Senguler, Celale Kirkin","doi":"10.1111/ijfs.17582","DOIUrl":"https://doi.org/10.1111/ijfs.17582","url":null,"abstract":"SummaryOnion skin is generated in high amounts as food waste that is rich in bioactive components. Thus, the valorisation of onion skin waste in food production following suitable methods of treatment can be regarded as a sustainable strategy in terms of nutrition, economy, and environment. Skin waste from onions (<jats:italic>Allium cepa</jats:italic>) was ground and exposed to dielectric barrier discharge cold plasma (DBDCP) at 40 kV for either 0 or 30 min. Then the cold plasma‐treated onion skin powder (OSP) was added to chocolate at a concentration of 0%, 1%, or 2% (w/w). The DBDCP‐induced changes in the microbial load, colour, water content, total phenolic content (TPC), and antioxidant activity of OSP were assessed. The TPC, antioxidant activity, and sensory properties of the chocolate samples added with OSP were also monitored. Cold plasma treatment increased the TPC and antioxidant activity of OSP, but it did not affect the water content, colour, and microbial load. The antioxidant activity and TPC of the chocolate samples incorporated with DBDCP‐treated OSP at a level of 2% were higher than the samples with or without untreated OSP. However, the samples with 2% DBDCP‐treated OSP demonstrated lower overall acceptability scores compared to samples without OSP. It can be said that cold plasma can be utilised in the treatment of onion skin waste and valorisation of cold plasma‐treated onion skin waste in the production of chocolate to improve its antioxidant properties. Future studies can focus on the enhancement of the sensory properties of onion skin‐added chocolate products.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210086","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
SummaryOil palm (Elaeis guineensis) is a major oil crop that significantly contributes to the Indonesia's and Malaysia's economic growth. However, oil palm processing for oil extraction generates substantial waste, such as palm kernel cake, palm‐pressed fibre, oil palm empty fruit bunches and palm oil mill effluent, which pose noticeable environmental challenges. This review explores green extraction techniques for palm waste processing, which include microwave‐assisted extraction, deep eutectic solvents, ultrasound‐assisted extraction, supercritical fluid extraction, enzyme‐assisted extraction and subcritical water extraction. The potential for industry scaling, mechanisms, applications and challenges of each technique used for oil palm waste are discussed. Microwave‐assisted extraction, ultrasound‐assisted extraction and supercritical fluid extraction are particularly promising for large‐scale production, while deep eutectic solvents paired with ultrasound‐assisted extraction show the potential to improve extraction efficiency. This review also reveals that green extraction techniques are sustainable alternative to conventional techniques by effectively recovering valuable compounds from waste with reduced environmental impact. Additionally, the diverse applications of bioactive compounds (vitamin E, phytosterols, phenolics, polyphenols and flavonoids) extracted from oil palm waste in food, pharmaceutical, cosmetic and other industries are also presented. Valuable components such as cellulose, dietary fibres and bioactive peptides derived from the waste can be applied in food coatings, high‐protein products and drug delivery systems. Biosorbents, biofuels and biodegradable products derived from the waste would also provide environmental benefits. Future research should focus on optimising the green extraction techniques for industrial use to promote responsible production and circular waste management to foster health and environmental safety.
{"title":"Recovery of bioactive compounds from oil palm waste using green extraction techniques and its applications","authors":"Sook Chin Chew, Yu Hsuan How, Zafarizal Aldrin Bin Azizul Hasan, Chee Chin Chu","doi":"10.1111/ijfs.17572","DOIUrl":"https://doi.org/10.1111/ijfs.17572","url":null,"abstract":"SummaryOil palm (<jats:italic>Elaeis guineensis</jats:italic>) is a major oil crop that significantly contributes to the Indonesia's and Malaysia's economic growth. However, oil palm processing for oil extraction generates substantial waste, such as palm kernel cake, palm‐pressed fibre, oil palm empty fruit bunches and palm oil mill effluent, which pose noticeable environmental challenges. This review explores green extraction techniques for palm waste processing, which include microwave‐assisted extraction, deep eutectic solvents, ultrasound‐assisted extraction, supercritical fluid extraction, enzyme‐assisted extraction and subcritical water extraction. The potential for industry scaling, mechanisms, applications and challenges of each technique used for oil palm waste are discussed. Microwave‐assisted extraction, ultrasound‐assisted extraction and supercritical fluid extraction are particularly promising for large‐scale production, while deep eutectic solvents paired with ultrasound‐assisted extraction show the potential to improve extraction efficiency. This review also reveals that green extraction techniques are sustainable alternative to conventional techniques by effectively recovering valuable compounds from waste with reduced environmental impact. Additionally, the diverse applications of bioactive compounds (vitamin E, phytosterols, phenolics, polyphenols and flavonoids) extracted from oil palm waste in food, pharmaceutical, cosmetic and other industries are also presented. Valuable components such as cellulose, dietary fibres and bioactive peptides derived from the waste can be applied in food coatings, high‐protein products and drug delivery systems. Biosorbents, biofuels and biodegradable products derived from the waste would also provide environmental benefits. Future research should focus on optimising the green extraction techniques for industrial use to promote responsible production and circular waste management to foster health and environmental safety.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Sujinda Sriwattana, Napapan Chokumnoyporn, Charles Brennan, Witoon Prinyawiwatkul
SummaryThe proximate composition, selected amino acid composition, and chemical constituents of Spirogyra neglecta (Hassall) Kützing, a freshwater algae collected from Phrae province, Thailand was investigated. It was found to be a good source of protein (29.42% dry wt. basis) and fibre (6.70% dry wt. basis). The total amino acid content was 2611.85 mg/100 g edible. The chemical constituents were characterised by GC–MS, which demonstrated that it contained phytol (62.10%), ethyl 5,8,11,14,17‐icosapentaenoate (8.55%) among others. Based on its chemical composition results, it could serve as a potential ingredient with high nutritional values in the food and nutraceutical industry. Furthermore, the descriptive sensory profile consisting of 17 descriptors, namely, green colour, glossy, filamentous, aroma (algae, grassy, fishy, and earthy), flavour (algae, grassy, fishy, and earthy), sweet, bitter, and texture (fibrousness and softness), mouthfeel (entire mouth‐coating), and aftertaste (astringent), were successfully developed to allow characterisation of the sensory quality of this algae.
{"title":"Chemical composition and sensory profile of Spirogyra neglecta (Hassall) Kützing","authors":"Sujinda Sriwattana, Napapan Chokumnoyporn, Charles Brennan, Witoon Prinyawiwatkul","doi":"10.1111/ijfs.17576","DOIUrl":"https://doi.org/10.1111/ijfs.17576","url":null,"abstract":"SummaryThe proximate composition, selected amino acid composition, and chemical constituents of <jats:italic>Spirogyra neglecta</jats:italic> (Hassall) Kützing, a freshwater algae collected from Phrae province, Thailand was investigated. It was found to be a good source of protein (29.42% dry wt. basis) and fibre (6.70% dry wt. basis). The total amino acid content was 2611.85 mg/100 g edible. The chemical constituents were characterised by GC–MS, which demonstrated that it contained phytol (62.10%), ethyl 5,8,11,14,17‐icosapentaenoate (8.55%) among others. Based on its chemical composition results, it could serve as a potential ingredient with high nutritional values in the food and nutraceutical industry. Furthermore, the descriptive sensory profile consisting of 17 descriptors, namely, green colour, glossy, filamentous, aroma (algae, grassy, fishy, and earthy), flavour (algae, grassy, fishy, and earthy), sweet, bitter, and texture (fibrousness and softness), mouthfeel (entire mouth‐coating), and aftertaste (astringent), were successfully developed to allow characterisation of the sensory quality of this algae.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210090","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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