☆ 4.7 Review

Sustainable Food Systems: The Case of Functional Compounds towards the Development of Clean Label Food Products

FOODS (2022)

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Article Energy & Fuels

Valorization of sugarcane bagasse to high value-added xylooligosaccharides and evaluation of their prebiotic function in a synbiotic pomegranate juice

Faride Hesam et al.

Summary: The present study aimed to produce xylooligosaccharides (XOS) from sugarcane bagasse and evaluate its prebiotic function in synbiotic pomegranate juice. It was found that the extraction of xylan using alkaline hydrogen peroxide followed by enzyme hydrolysis method could increase the viability of probiotics during storage.

BIOMASS CONVERSION AND BIOREFINERY (2023)

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Review Food Science & Technology

Recent advances in utilization of pectins in biomedical applications: a review focusing on molecular structure-directing health-promoting properties

Shikai Zhang et al.

Summary: This review provides an overview of the extraction and modification methods, health-promoting properties, and pharmaceutical/biomedical applications of pectins, as well as the structural and physicochemical elements responsible for their health benefits. Pectins can be tailored to possess specific functionalities for various applications through appropriate extraction and modification technologies based on green chemistry principles. The physicochemical characteristics of pectins enable the construction of pectin-based composites with distinct properties for targeted applications in bioactive/drug delivery, edible films/coatings, nano-/micro-encapsulation, wound dressings, and biological tissue engineering.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

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Article Energy & Fuels

Recovery of high-value bioactive phytochemicals from agro-waste of mango (Mangifera indica L.) using enzyme-assisted ultrasound pretreated extraction

Tehmina Sharif et al.

Summary: This study optimized the extraction of bioactive molecules from mango peel waste using enzyme-assisted ultrasound extraction (EAUE). The results showed that EAUE could effectively extract high levels of total phenolics, exhibit strong antioxidant capacity, and possess high DPPH scavenging ability. This demonstrates the potential of EAUE as an efficient technique for extracting and recovering bioactive compounds from natural resources.

BIOMASS CONVERSION AND BIOREFINERY (2023)

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Review Food Science & Technology

Recent advances in extraction technologies for recovery of bioactive compounds derived from fruit and vegetable waste peels: A review

E. J. Rifna et al.

Summary: Fruits and vegetables, the most important commodities in horticultural trade, produce significant quantities of waste, which are predominantly composed of peels. These waste peels are rich in bioactive molecules and can be effectively extracted using various conventional and non-conventional techniques. This review emphasizes the importance of leveraging efficient and modern extraction technologies to valorize waste peel and achieve economical substitutes, while also protecting the environment and promoting a circular economy.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

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Article Food Science & Technology

Effects of ionic liquids and pulsed electric fields on the extraction of antioxidants from green asparagus roots

Abbey Symes et al.

Summary: This study optimized the extraction of polyphenols and flavonoids in green Asparagus officinalis root using pulsed electric field (PEF) and ionic liquids (IL). The PEF conditions resulted in higher extraction yield but lower antioxidant activities compared to conventional solvent extraction. The IL extraction using 1-butyl-3-methylimidazolium chloride showed significantly higher total flavonoid content and antioxidant activity than PEF, but the safety of ILs needs further research.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2023)

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Article Chemistry, Analytical

Extraction of curcumin from turmeric residue (Curcuma longa L.) using deep eutectic solvents and surfactant solvents

Nhan Trong Le et al.

Summary: This study used deep eutectic solvents (DESs) and surfactant solvents (SSs) to extract curcumin from turmeric residues (TRs). Choline chloride-propylene glycol (ChCl-Pro) showed the highest yield among the solvents used. The optimized extraction conditions achieved a curcumin yield of 54.2 mg g(-1), which was 1.31 times higher than using methanol as a solvent. The recovered curcumin exhibited antioxidant and acetylcholinesterase (AChE) inhibitory activities.

ANALYTICAL METHODS (2022)

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Article Agricultural Engineering

Green approach to produce xylo-oligosaccharides and glucose by mechanical-hydrothermal pretreatment

Fulong Zhang et al.

Summary: By combining ball-milling, ultrasound, and hydrothermal treatment, a pretreatment method has been developed to produce xylooligosaccharides (XOS) and glucose with high yields from corn stover. This green and effective process selectively separates hemicellulose fractions, improving the production of XOS and glucose.

BIORESOURCE TECHNOLOGY (2022)

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Review Food Science & Technology

Amaranth, quinoa and chia bioactive peptides: a comprehensive review on three ancient grains and their potential role in management and prevention of Type 2 diabetes

Francisco Valenzuela Zamudio et al.

Summary: The worldwide prevalence of Type 2 Diabetes (T2D) has become a global concern, particularly in developing countries. Bioactive peptides (BAPs) derived from food sources, such as amaranth, quinoa, and chia, show potential as anti-diabetic compounds due to their high protein content and proven anti-diabetic properties.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Review Food Science & Technology

A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs

Antonio J. Melendez-Martinez et al.

Summary: Carotenoids are widely distributed in foods and have various functions such as converting into retinoids exhibiting vitamin A activity, serving as natural pigments, antioxidants, and health-promoting compounds. This comprehensive review covers topics including analysis, food sources, databases, processing and storage conditions, extraction methods, daily intake, and use as additives, as well as highlighting patents and emerging research areas.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Article Chemistry, Applied

Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model

F. Chamorro et al.

Summary: Agricultural production and food industry wastes can be revalued by utilizing kiwifruit by-products as natural sources of ingredients, rich in nutrients such as vitamin C and phenolic compounds, for various applications in food, cosmetic, and pharmaceutical industries.

FOOD CHEMISTRY (2022)

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Article Agricultural Engineering

Improvement of xylo-oligosaccharides dissolution from Caragana korshinskii through liquid hot water pretreatment with tiny choline chloride

Shenglong Tian et al.

Summary: This study found that adding a tiny amount of choline chloride during liquid hot water treatment for XOS extraction can increase the extraction yield, decrease xylan content in the residue, and reduce the concentrations of certain compounds in the hydrolysate. Additionally, the cellulose conversion rate of the treated residue was significantly improved.

INDUSTRIAL CROPS AND PRODUCTS (2022)

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Article Agricultural Engineering

Valorization of seabuckthorn pomace to obtain bioactive carotenoids: An innovative approach of using green extraction techniques (ultrasonic and microwave-assisted extractions) synergized with green solvents (edible oils)

Minaxi Sharma et al.

Summary: The study focused on the extraction of carotenoids from seabuckthorn pomace using green extraction technologies, which exhibited high total carotenoid content in ultrasound- and microwave-assisted extraction. The extracts showed promising antioxidant properties and high total phenolic content, suggesting potential applications in the food industry.

INDUSTRIAL CROPS AND PRODUCTS (2022)

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Review Agriculture, Multidisciplinary

Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects

Celia Carrillo et al.

Summary: The increased industrial food production has led to a rise in food waste generation, which can be a valuable source of natural pigments. However, conventional methods for extracting these pigments are time-consuming, expensive, and unsustainable, and the pigments themselves are sensitive to high temperatures and prolonged processing times. Therefore, the recovery of natural pigments from food waste is important for both economic and environmental reasons.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)

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Article Food Science & Technology

Functional yogurt fortified with fish collagen-derived bioactive peptides: Antioxidant capacity, ACE and DPP-IV inhibitory

Samaneh Ayati et al.

Summary: This study found that functional yogurt containing fish collagen-derived bioactive peptides did not significantly alter basic properties and sensory characteristics at different concentrations, but the protein content, water holding capacity, and viscosity increased with peptide concentration. Additionally, the peptides at 1 mg/ml showed the highest antioxidant, antihypertensive, and other bioactive activities.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Engineering, Environmental

Development of Biodegradable Films with Antioxidant Activity Using Pectin Extracted from Cissampelos pareira Leaves

Kaung Set Linn et al.

Summary: In this study, pectin was extracted from Cissampelos pareira leaves using a simple and environmentally friendly method. The extracted pectin was used to prepare pectin/PVA films crosslinked with succinic acid, which showed improved mechanical properties and antioxidant activity. The films demonstrated high biodegradability, making them promising candidates for biodegradable food packaging with antioxidant properties.

JOURNAL OF POLYMERS AND THE ENVIRONMENT (2022)

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Article Agriculture, Dairy & Animal Science

Organic acids and their potential role for modulating the gastrointestinal tract, antioxidative status, immune response, and performance in poultry

Tarek A. Ebeid et al.

Summary: Organic acids can be a promising alternative to antibiotic growth promoters in poultry production, improving gut health and immunity.

WORLDS POULTRY SCIENCE JOURNAL (2022)

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Review Food Science & Technology

Green extraction techniques from fruit and vegetable waste to obtain bioactive compounds-A review

Sheila Lucia Rodriguez Garcia et al.

Summary: Food wastes contribute to significant greenhouse gas emissions, posing challenges for climate change and food security. Fruit and vegetable wastes contain valuable bioactive compounds that have positive effects on human health, and can be extracted using green extraction techniques for various industries.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Review Food Science & Technology

Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives

Md Aslam Ali et al.

Summary: For individuals who are lactose intolerant, production of functional foods incorporating probiotics and natural antioxidants can be the best alternative to extend the use of milk functionalities.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2022)

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Review Nutrition & Dietetics

Bioactivities, Applications, Safety, and Health Benefits of Bioactive Peptides From Food and By-Products: A Review

Ahmed A. Zaky et al.

Summary: Bioactive peptides derived from food proteins have various significant functions and show potential as functional foods and nutraceuticals. They have been found in a wide range of food sources and have been studied extensively for their health benefits, bioactivities, and applications in different industries.

FRONTIERS IN NUTRITION (2022)

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Article Agricultural Engineering

Integrated biorefinery development using winery waste streams for the production of bacterial cellulose, succinic acid and value-added fractions

Katiana Filippi et al.

Summary: An integrated biorefinery was developed using winery wastes like grape pomace, grape-seed oil, and wine lees to produce bacterial cellulose, grape-seed oil, ethanol, succinic acid, and other products through optimized lignin removal and polyphenol extraction. The experimental design successfully optimized the extraction processes and achieved high yields of targeted products, demonstrating the potential for comprehensive utilization of winery wastes in biorefinery applications.

BIORESOURCE TECHNOLOGY (2022)

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Review Environmental Sciences

A critical look at challenges and future scopes of bioactive compounds and their incorporations in the food, energy, and pharmaceutical sector

Sanidhya Pai et al.

Summary: Bioactive compounds are secondary metabolites extracted from plants, fungi, microbes, or animals. Their applications range from food and pharmaceutical industries to cosmetics and bioremediation. Green solvents and non-conventional extraction methods are replacing traditional ones, promoting sustainable circular economy. Further development in microfluidics, optimization models, nanoencapsulation, and metabolic engineering is expected.

ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH (2022)

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Article Chemistry, Applied

The emulsification properties of alkaline-extracted polysaccharide conjugates from Apocynum venetum L. tea residues

Xiaoqiang Chen et al.

Summary: Apocynum venetum L. leaves-derived polysaccharide conjugates were extracted and used to stabilize emulsions, providing a basis for the high-value utilization of Apocynum venetum L. tea residues.

FOOD HYDROCOLLOIDS (2022)

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Review Chemistry, Analytical

Sustainable extraction bioactive compounds procedures in medicinal plants based on the principles of green analytical chemistry: A review

Rodrigo F. da Silva et al.

Summary: This review article provides an overview of the green procedures applied in the extraction of bioactive compounds in medicinal plants using environmentally friendly solvents and assisted techniques. The aim of green procedures is to design safer and higher quality extraction methods with less negative impact on the environment.

MICROCHEMICAL JOURNAL (2022)

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Article Food Science & Technology

An overview of carotenoid extractions using green solvents assisted by Z-isomerization

Jiahao Yu et al.

Summary: This study discusses the use of green solvents for carotenoid extraction, as well as the development of efficient extraction processes through the combination of these solvents with novel extraction techniques.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

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Article Food Science & Technology

Stability assessment of emulsion of carotenoids extracted from carrot bio-waste in flaxseed oil and its application in food model system

Swati Tiwari et al.

Summary: This research assessed the stability of carotenoid emulsion extracted from carrot-pomace in omega-3 rich flaxseed oil and successfully converted it into freeze-dried powder for use as a natural functional colorant in flavored milk. The study found that the emulsion was stable under various conditions except for specific pH, temperature, and ionic strength. The developed product, with added freeze-dried emulsion, showed improved fat, protein, total solids, carotenoid content, and antioxidant value compared to the control. The research concludes that the carotenoid-rich emulsion can be effectively freeze-dried and used as a natural colorant in flavored milk to enhance its functional attributes.

FOOD BIOSCIENCE (2022)

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Article Food Science & Technology

Organic acids production from lactic acid bacteria: A preservation approach

Sneh Punia Bangar et al.

Summary: Lactic acid bacteria are important microorganisms for organic acid production, and their organic acids have wide applications in preventing food spoilage and improving taste. The use of lactic acid bacteria for organic acid production can replace traditional petrochemical processes and contribute to sustainable development.

FOOD BIOSCIENCE (2022)

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Article Energy & Fuels

Preliminary evaluation of pressurized hot water extraction for the solubilization of valuable components from hospital kitchen wastes

Rebeca Esteban-Lustres et al.

Summary: An alternative method for mitigating the environmental impact of food waste is the separation of valuable components. This study collected kitchen waste samples from a hospital and analyzed their composition, which varied depending on the menus. A green extraction process was explored to solubilize the protein and carbohydrate components, and the recovered starch fractions were proposed for the formulation of anti-freezing hydrogels suitable for 3D printing. The possibilities of valorizing other fractions, such as proteins as plant biostimulants, were also discussed.

BIOMASS CONVERSION AND BIOREFINERY (2022)

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Review Biochemistry & Molecular Biology

Carotenoids: Dietary Sources, Extraction, Encapsulation, Bioavailability, and Health Benefits-A Review of Recent Advancements

Ramesh Kumar Saini et al.

Summary: This review discusses the recent developments in the research on natural carotenoids, including their chemistry, antioxidant activity, extraction methods, encapsulation techniques, and health benefits. The review also highlights the preclinical, clinical, and epidemiological studies on the potential benefits of carotenoids in various diseases.

ANTIOXIDANTS (2022)

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Article Food Science & Technology

Application of Pulsed Electric Field as a Pre-Treatment for Subcritical Water Extraction of Quercetin from Onion Skin

Han-Sol Kim et al.

Summary: This study aimed to determine the optimal extraction conditions for extracting the flavonoid quercetin from dried onion skin and investigate the effect of combining PEF pre-treatment with SWE on the yield. The results showed that PEF pre-treatment significantly improved the extraction yield of quercetin.

FOODS (2022)

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Article Plant Sciences

Supercritical Fluid and Conventional Extractions of High Value-Added Compounds from Pomegranate Peels Waste: Production, Quantification and Antimicrobial Activity of Bioactive Constituents

Kaja Kupnik et al.

Summary: This study compares the extraction of bioactive compounds from pomegranate fruit peels using different solvents and extraction methods. The results show that supercritical fluid extraction method has higher extraction yield and antioxidant activity, and contains the highest content of phenolic compounds.

PLANTS-BASEL (2022)

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Article Chemistry, Multidisciplinary

Tuning the physical and functional properties of whey protein edible films: Effect of pH and inclusion of antioxidants from spent coffee grounds

Aikaterini Papadaki et al.

Summary: This study explores the production of novel whey protein edible films by adjusting the pH of whey protein solution and adding antioxidants derived from spent coffee grounds. The resulting edible films exhibited UV-light resistance, improved mechanical properties, and increased water vapor permeability compared to control films.

SUSTAINABLE CHEMISTRY AND PHARMACY (2022)

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Article Chemistry, Applied

Enzyme-extracted raspberry pectin exhibits a high-branched structure and enhanced anti-inflammatory properties than hot acid-extracted pectin

Dongmei Wu et al.

Summary: This study characterized the structure of purified raspberry pectin and compared the effects of different extraction methods on the pectin structure. It was found that enzyme-extracted raspberry pectin contained more arabinan sidechains and exhibited better immunomodulatory effect.

FOOD CHEMISTRY (2022)

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Article Agriculture, Multidisciplinary

Prebiotic Potential of a New Sweetener Based on Galactooligosaccharides and Modified Mogrosides

Ana Munoz-Labrador et al.

Summary: This study investigated the sweetness intensity and modulation of the human fecal microbiome by mMV-GOS. The results showed that mMV-GOS promoted the growth of bacterial populations and the production of specific organic acids during fermentation, suggesting its potential as a prebiotic sweetener.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)

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Article Environmental Sciences

Trametes versicolor as a Natural Source of Bioactive Compounds for the Production of Whey Protein Films with Functional Properties: A Holistic Approach to Valorize Cheese Whey

A. Papadaki et al.

Summary: In this study, a newly isolated strain of Trametes versicolor from Kefalonia Island, Greece, was used for the valorization of cheese whey protein and lactose fractions towards functional food development. The results showed that fermentation of whey protein and lactose resulted in high biomass production and protein content. Additionally, the edible films produced with the supplementation of fungal biomass showed improved properties and antioxidant capacity.

WASTE AND BIOMASS VALORIZATION (2022)

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Article Biochemistry & Molecular Biology

Utilization of industrial citrus pectin side streams for enzymatic production of human milk oligosaccharides

Tessa L. Biel-Nielsen et al.

Summary: This study demonstrates the utility of depectinized citrus residues as a valuable source of fucosylated xyloglucan for the production of 2' fucosyllactose. Enzymatic extraction of xyloglucan resulted in a narrower molecular weight distribution compared to alkaline extraction. The enzymatic extracts showed higher yields in transfucosylation reactions, making them preferable for this application.

CARBOHYDRATE RESEARCH (2022)

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Article Chemistry, Applied

Enzyme-assisted extraction of anthocyanins and other phenolic compounds from blackcurrant (Ribes nigrum L.) press cake: From processing to bioactivities

Daniel Granato et al.

Summary: The effects of commercial enzymes on the recovery of anthocyanins and polyphenols from blackcurrant press cake were studied. Beta-glucanase enabled the highest total phenolic content recovery, while all enzymes showed similar extraction of anthocyanins. The use of cellulases and pectinases enhanced the extraction of antioxidants. The freeze-dried extracts exhibited antioxidant potential and showed antiviral and cytotoxic effects.

FOOD CHEMISTRY (2022)

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Article Agricultural Engineering

A techno-economic perspective on a microwave extraction process for efficient protein recovery from agri-food wastes

Cristina Barrios et al.

Summary: This study compared the optimization of microwave-assisted hydrothermal and alkali extraction for different agri-food wastes. The results showed that the extraction of brewers spent grain (BSG) under optimal conditions provided the highest protein content and lowest production cost, while microwave-assisted hydrothermal extraction of kale stems also produced bioactive and commercially valuable extracts. These findings contribute to the development of sustainable and climate-neutral agriculture by producing high-quality proteins from agri-food wastes.

INDUSTRIAL CROPS AND PRODUCTS (2022)

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Article Food Science & Technology

Valorization of Taiwan's Citrus depressa Hayata peels as a source of nobiletin and tangeretin using simple ultrasonic-assisted extraction

Wei-Jyun Chien et al.

Summary: This study utilized ultrasonication to extract flavonoids from citrus peels and found that solvent type, fruit maturity, and extraction period significantly affect the flavonoid yield. Unripe fruits and extraction with ethanol solvent showed higher flavonoid content. Dominant compounds included nobiletin, tangeretin, and rutin. Further research is needed to explore other bioactivities of these flavonoids.

CURRENT RESEARCH IN FOOD SCIENCE (2022)

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Article Energy & Fuels

Optimization of protein extraction from bamboo shoots and processing wastes using deep eutectic solvents in a biorefinery approach

Zhen Lin et al.

Summary: Bamboo shoots are popular food items in Asia and globally. This study successfully extracted proteins from bamboo shoots using Deep Eutectic Solvents (DES), showing potential for a biorefinery approach in bamboo shoot processing.

BIOMASS CONVERSION AND BIOREFINERY (2021)

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Review Food Science & Technology

Pseudocereals: a novel source of biologically active peptides

Diego Morales et al.

Summary: Research interest in underexploited foods has increased in the last two decades, with pseudocereals like quinoa, amaranth, chia, and buckwheat being highlighted for their nutritional value and bioactive compounds. These pseudocereals have been found to possess various health benefits, such as anticancer, antioxidant, anti-inflammatory, hypocholesterolemic, and antihypertensive properties, leading to a growing importance of these crops. The purpose of this study was to provide a comprehensive review of the biological activities of peptides and protein hydrolysates derived from the most extensively studied pseudocereals.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

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Article Agriculture, Dairy & Animal Science

Growth performance and meat quality of broilers fed with microencapsulated organic acids

Gabriela M. Galli et al.

Summary: The addition of microencapsulated organic acids in chicken feed can enhance zootechnical performance, reduce bacterial counts, decrease oocysts excretion, improve villus:crypt relationship, lower saturated fatty acid levels, and increase polyunsaturated fatty acids levels in meat.

ANIMAL FEED SCIENCE AND TECHNOLOGY (2021)

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Article Nutrition & Dietetics

Effect of Dietary Supplementation With Mixed Organic Acids on Immune Function, Antioxidative Characteristics, Digestive Enzymes Activity, and Intestinal Health in Broiler Chickens

Jiayu Ma et al.

Summary: The study aimed to investigate the impact of dietary supplementation with mixed organic acids on intestinal health, enzyme activity, and antioxidative characteristics in broilers. Results showed that HMOA increased IgA, D-lactate, and interleukin-10 levels in broilers' serum, while LMOA enhanced total antioxidant capacity (T-AOC) and catalase activity (CAT) in serum, as well as superoxide dismutase (SOD) and CAT levels in the duodenum. Both LMOA and HMOA influenced the cecum microbiota by reducing Escherichia coli abundance, ultimately improving the overall health status of the broilers.

FRONTIERS IN NUTRITION (2021)

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Article Food Science & Technology

The impact of commercial prebiotics on the growth, survival and nisin production by Lactococcus lactis 537 in milk

Batlah Almutairi et al.

Summary: The study found that adding inulin to dairy products can enhance the growth of Lc. lactis 537 and increase the production of antimicrobial substances. The results suggest that inulin is the most promising prebiotic for the development of a milk-based symbiotic product containing Lc. lactis 537.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Biochemistry & Molecular Biology

Bioactive peptides and proteases: characteristics, applications and the simultaneous production in solid-state fermentation

Paola Gouvea Manfredini et al.

Summary: Bioactive peptides, hydrolysed from inactive proteins, have beneficial health effects and can be produced through solid-state fermentation. Solid-state fermentation offers advantages such as simultaneous production of proteases and bioactive peptides, reducing antinutritional compounds.

BIOCATALYSIS AND BIOTRANSFORMATION (2021)

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Article Chemistry, Applied

Ionic and covalent crosslinking in chitosan-succinic acid membranes: Effect on physicochemical properties

Francesco Gabriele et al.

Summary: This study found that the physicochemical and mechanical properties of chitosan-succinic acid membranes were significantly improved after neutralization with NaOH, mainly due to the use of dicarboxylic acid and the addition of strong base. These improvements make the membrane suitable for a wide range of applications in the medical field and beyond.

CARBOHYDRATE POLYMERS (2021)

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Review Chemistry, Applied

Extraction of polysaccharides from edible mushrooms: Emerging technologies and recent advances

Yoong Kit Leong et al.

Summary: Mushroom-derived polysaccharides, especially beta-glucans, have gained significant interest for their antioxidant, antitumor, immune-modulating properties and other health benefits. A variety of advanced extraction technologies are now available for recovering these bioactive ingredients, each with its own strengths and limitations.

CARBOHYDRATE POLYMERS (2021)

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Review Agricultural Engineering

Carotenoids from fungi and microalgae: A review on their recent production, extraction, and developments

Chang Liu et al.

Summary: The demand for carotenoids from natural sources obtained by biological extraction methods is increasing due to the development of biotechnology and continued awareness of food safety. Microbial-derived carotenoids are favored for their natural, high-efficiency, low production cost, and ease of industrialization. This review provides reference and guidance for the development of natural carotenoids derived from microorganisms.

BIORESOURCE TECHNOLOGY (2021)

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Article Food Science & Technology

β-cyclodextrin enhanced ultrasound-assisted extraction as a green method to recover olive pomace bioactive compounds

Gaston Ezequiel Maraulo et al.

Summary: This study optimized a green extraction method using ultrasound, stirring, and beta-cyclodextrin aqueous solutions to recover bioactive compounds from olive pomace, demonstrating improved extraction rates and modified physical properties of the extracts. The proposed method offers a potential solution for the valorization of industrial by-products, contributing to environmental sustainability and providing additional income for farmers and producers through the extraction of valuable compounds.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Engineering, Environmental

Promising advancement in fermentative succinic acid production by yeast hosts

Chong Li et al.

Summary: This review summarizes recent advances in the use of solid organic wastes for efficient, green and sustainable succinic acid (SA) production. It covers the application, market and key global players of bio-based SA, achievements in SA production by promising yeasts, and costs comparison between oil-based substrates and raw materials.

JOURNAL OF HAZARDOUS MATERIALS (2021)

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Article Biotechnology & Applied Microbiology

Recovery of antioxidant protein hydrolysates from shellfish waste streams using subcritical water extraction

Liliana A. Rodrigues et al.

Summary: This study evaluated the potential of using subcritical water to extract bioactive protein hydrolysates from brown crab shell residues. Results showed that increasing operating temperature led to higher extraction yields but decreased selectivity towards proteins, with higher temperatures producing extracts with higher antioxidant potential.

FOOD AND BIOPRODUCTS PROCESSING (2021)

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Article Biotechnology & Applied Microbiology

Application of an eco-friendly sodium acetate/urea deep eutectic solvent in the valorization of melon by-products

Xiana Rico et al.

Summary: In this study, an eco-friendly sodium acetate/urea deep eutectic solvent was used to extract bioactive compounds from melon peels. The optimal extraction conditions were found to be a molar ratio of 1:3:1.6 (NaOAc:urea:water), extraction at 90 degrees C for 10 min, resulting in high yields of oligosaccharides, phenolics, and proteins.

FOOD AND BIOPRODUCTS PROCESSING (2021)

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Article Chemistry, Applied

Effects of co-fermented collagen peptide-jackfruit juice on the immune response and gut microbiota in immunosuppressed mice

Tingting Ma et al.

Summary: The study found that co-fermented collagen peptide-jackfruit juice can improve antioxidant capacity and immune response, modulate gut microbiota composition, and has the potential to be developed as a functional food for immunomodulation.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Pulsed electric field assisted process for extraction of bioactive compounds from custard apple (Annona squamosa) leaves

Khursheed Ahmad Shiekh et al.

Summary: The study demonstrated that the use of PEF-assisted process could significantly increase the extraction yield and bioactivities of ethanol-prepared custard apple leaf extract, including antioxidant and antibacterial properties.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Effects of ultra-high pressure enzyme extraction on characteristics and functional properties of red pitaya (Hylocereus polyrhizus) peel pectic polysaccharides

Ruizhan Chen et al.

Summary: The efficient ultra-high pressure compound enzyme extraction technology was used to extract and modify polysaccharides from red Pitaya peels, resulting in increased yield and antioxidant activity, as well as improved physicochemical and functional characteristics of the polysaccharides. The study demonstrated significant enhancement in antioxidant activities and improved functional properties of pectic polysaccharides extracted using UPEE method.

FOOD HYDROCOLLOIDS (2021)

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Review Biochemistry & Molecular Biology

Butyric and Citric Acids and Their Salts in Poultry Nutrition: Effects on Gut Health and Intestinal Microbiota

Mebratu Melaku et al.

Summary: Intestinal dysfunction in farm animals is a critical issue affecting welfare and profitability. China has banned the use of antibiotics for improved feed efficiency, turning to organic acids as a promising alternative. Butyric and citric acids positively impact growth, welfare, and intestinal health by reducing pathogenic bacteria and maintaining GIT pH.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2021)

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Article Green & Sustainable Science & Technology

Utilization of pomegranate peel waste: Natural deep eutectic solvents as a green strategy to recover valuable phenolic compounds

Mirella R. V. Bertolo et al.

Summary: Pomegranate peel is a waste rich in phenolic compounds, which can be effectively extracted using choline chloride-based NADES. Among the tested NADES, CC-LAC showed the highest efficiency in phenolic extraction, surpassing ethanolic extraction methods.

JOURNAL OF CLEANER PRODUCTION (2021)

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Article Microbiology

Dietary Organic Acids Modulate Gut Microbiota and Improve Growth Performance of Nursery Pigs

Xiaoyuan Wei et al.

Summary: The study showed that adding sodium butyrate moderately in a diet containing 0.5% benzoic acid can improve the growth performance of weaning pigs and have potential health benefits on gut microbiota.

MICROORGANISMS (2021)

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Article Agriculture, Dairy & Animal Science

Effects of extruded, milled, and whole flaxseed (Linum usitatissimum) on egg performance, lipid components, and fatty acids concentrations in yolk and blood, and antioxidant system of commercial laying hens

Aref Sepehr et al.

Summary: This study demonstrated that feeding old laying hens with 9% extruded flaxseed significantly improved egg quality parameters, fatty acid profile, blood factors, and antioxidant capacity.

ANIMAL FEED SCIENCE AND TECHNOLOGY (2021)

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Article Biotechnology & Applied Microbiology

Enzymatic hydrolysis of the industrial solid residue of red seaweed after agar extraction: Extracts characterization and modelling

E. Trigueros et al.

Summary: Research has shown that cellulase is an efficient enzyme for enhancing the release of TPC from industrial solid residue of G. sesquipedale, with increasing concentrations releasing more monomer and oligomer carbohydrates. Combinations with other hydrolytic enzymes did not improve TPC and sugar yields, while protease under basic conditions increased protein release and free amino acids content.

FOOD AND BIOPRODUCTS PROCESSING (2021)

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Article Chemistry, Applied

Recent approaches for the quantitative analysis of functional oligosaccharides used in the food industry: A review

K. F. Catenza et al.

Summary: Functional oligosaccharides are diverse carbohydrates used in food applications with various health benefits, but over consumption can lead to intestinal discomfort and worsen symptoms of irritable bowel syndrome. Rapid and reliable techniques are essential for quantifying oligosaccharides in food for quality control and functionality assessment.

FOOD CHEMISTRY (2021)

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Article Biochemistry & Molecular Biology

Supercritical Fluid Extraction of Phenolic Compounds from Mango (Mangifera indica L.) Seed Kernels and Their Application as an Antioxidant in an Edible Oil

Luis Miguel Buelvas-Puello et al.

Summary: Supercritical fluid extraction of phenolic compounds from mango seed kernels can produce extracts that enhance the oxidative stability of sunflower edible oil, showing promising potential for applications in food and other products.

MOLECULES (2021)

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Article Biochemistry & Molecular Biology

Extraction and Stabilization of Betalains from Beetroot (Beta vulgaris) Wastes Using Deep Eutectic Solvents

Omar A. Hernandez-Aguirre et al.

Summary: Deep eutectic solvents (DES) prepared using magnesium chloride hexahydrate and urea were found to be effective in extracting and stabilizing red and violet betalains from beetroot waste. The stability of betalain extracts from DES showed a 75% retention of color and quality compared to initial beet extracts, even after 340 days of storage.

MOLECULES (2021)

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Article Biochemistry & Molecular Biology

Antioxidant and anti-ageing effects of enzymatic polysaccharide from Pleurotus eryngii residue

Chen Zhang et al.

Summary: The study found that PERP extracted from Pleurotus eryngii residues may serve as a potential anti-aging agent, positively impacting the brain, liver, kidneys, and skin. This polysaccharide, comprised of multiple monosaccharides, with a moderate molecular weight and spherical structure, showed promising effects in animal experiments.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Green & Sustainable Science & Technology

Extraction of astaxanthin using ultrasound-assisted natural deep eutectic solvents from shrimp wastes and its application in bioactive films

Vikash Chandra Roy et al.

Summary: This study focuses on extracting astaxanthin from shrimp wastes using ultrasound-assisted natural deep eutectic solvents and utilizing the extracts for biodegradable packaging. The optimized ASX-NaDES extract serves as a plasticizer for chitosan-based films, exhibiting superior radical scavenging activities and other physical properties. The use of UAE NaDES for ASX extraction and subsequent incorporation into biodegradable films shows potential for cleaner production.

JOURNAL OF CLEANER PRODUCTION (2021)

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Article Green & Sustainable Science & Technology

Supercritical fluid extraction of oleoresin from Capsicum annuum industrial waste

Ana Carolina Fornereto Soldan et al.

Summary: This study aimed to explore the potential of supercritical fluid extraction (SFE) to obtain oleoresin from Capsicum annuum pepper (Jalapeno) industrial waste. The results showed that temperature variation and the addition of cosolvent significantly increased the extracted mass of oleoresin, while pressure did not have a significant effect. The extracted compounds contained bioactive components but showed no significant antioxidant activity. Economic assessment indicated that SFE of oleoresin from the studied industrial waste can be profitable.

JOURNAL OF CLEANER PRODUCTION (2021)

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Article Food Science & Technology

New concept of fortified yogurt formulation with encapsulated carrot waste extract

Vanja Seregelj et al.

Summary: The high consumption of yogurt worldwide has led to the opportunity to design a new concept of fermented dairy products fortified with bioactive components like carotenoids; encapsulated carotenoids significantly enhanced the antioxidant activity of yogurt and could be used to develop fortified yogurt with high nutritional properties.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

Uvaia (Eugenia pyriformis Cambess) residue as a source of antioxidants: An approach to ecofriendly extraction

Leticia Misturini Rodrigues et al.

Summary: Aqueous ultrasound assisted extraction, followed by membrane concentration, was used to concentrate bioactive compounds from Uvaia residue. The process resulted in a concentrate with significantly increased phenolics and total flavonoids compared to the initial extract. Analysis using HPLC-DAD/UV-vis and UHPLC-QTOF-MS/MS confirmed the concentration of compounds, and the obtained concentrate can be used as a source of antioxidants in various industries.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Engineering, Environmental

Natural deep eutectic solvent as a unique solvent for valorisation of orange peel waste by the integrated biorefinery approach

Manuela Panic et al.

Summary: This research explores the use of a unique NADES for the valorisation of orange peel waste, showing its potential in catalysing kinetic resolution and extracting various compounds. The NADES also exhibits a stabilizing effect on hydrolytic enzymes, suggesting its potential for integrated biorefinery applications.

WASTE MANAGEMENT (2021)

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Review Food Science & Technology

Effects of food-derived bioactive peptides on cognitive deficits and memory decline in neurodegenerative diseases: A review

Shuguang Wang et al.

Summary: This article reviews recent studies on neuroprotective peptides and finds growing interest in natural, effective, and affordable neuroprotective peptides or protein hydrolysates. Challenges associated with comparing results from different studies, complexities of raw materials and systems, and structure-activity relationships for neuroprotective peptides are discussed critically.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Food Science & Technology

Enzyme-assisted supercritical fluid extraction: An integral approach to extract bioactive compounds

Pravin D. Patil et al.

Summary: The review discusses the integrated approach of enzyme-assisted extraction (EAE) and supercritical fluid extraction (SFE) for the efficient extraction of bioactive components from plant sources. It highlights the experimental conditions and key factors affecting the overall efficiency of the combined approach.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Chemistry, Multidisciplinary

Astaxanthin Extraction from Marine Crustacean Waste Streams: An Integrate Approach between Microwaves and Supercritical Fluids

Ana N. Nunes et al.

Summary: The study proposed an extraction strategy using microwave pretreatment and supercritical fluid extraction to obtain ASX-rich extract from crab shell wastes, which significantly improved the extraction efficiency and demonstrated the importance of extracting high added value components from waste materials.

ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2021)

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Article Chemistry, Physical

Effective and Selective Extraction of Quercetin from Onion (Allium cepa L.) Skin Waste Using Water Dilutions of Acid-Based Deep Eutectic Solvents

Matteo Ciardi et al.

Summary: Deep Eutectic Solvents (DESs) are attracting increasing attention as substitutes for polluting organic solvents due to their low or absent toxicity and volatility. They can be synthesized with natural bioavailable and biodegradable molecules, and are successfully used for extracting biofunctional molecules from plant matrices. Dilution of acid-based DESs with water has shown to be efficient for extracting molecules like quercetin from onion skin.

MATERIALS (2021)

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Review Food Science & Technology

Conventional versus green extraction techniques - a comparative perspective

Carene Picot-Allain et al.

Summary: The revolutionary development of green technology has significantly influenced the recovery of natural compounds for the food industry, with novel extraction methods and the use of green solvents. While green extraction techniques are environmentally friendly and consider health and safety aspects, challenges such as capital investment and running costs are major barriers to their implementation.

CURRENT OPINION IN FOOD SCIENCE (2021)

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Review Food Science & Technology

Enzymatic production of prebiotic oligosaccharides

Carlos Vera et al.

Summary: Prebiotics, such as non-digestible oligosaccharides (NDOs), are health promoting functional food ingredients that are extracted from natural sources or enzymatically synthesized. Enzymatic production of NDOs has become the preferred choice at large scale due to the complexity of chemical synthesis, with impressive advances in enzyme biocatalysis allowing for their production under harsh conditions.

CURRENT OPINION IN FOOD SCIENCE (2021)

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Article Food Science & Technology

Anticancer property of Hemp Bioactive Peptides in Hep3B liver cancer cells through Akt/GSK3β/β-catenin signaling pathway

Lian-Hui Wei et al.

Summary: Foodborne protein hydrolysates, such as hemp peptides (HP), have therapeutic potential in human diseases, including liver cancer. HP treatment in Hep3B human liver cancer cells increases apoptosis and reduces cell migration, while impacting cellular signaling pathways such as Akt and GSK-3 beta phosphorylation. These findings suggest that HP may be a valuable therapeutic option for liver cancer treatment.

FOOD SCIENCE & NUTRITION (2021)

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Article Multidisciplinary Sciences

Enriching laying hens eggs by feeding diets with different fatty acid composition and antioxidants

Petru Alexandru Vlaicu et al.

Summary: The study evaluated the effects of feeding laying hens different combined vegetable by-products on egg quality and yolk fatty acids. Results showed that diets containing flaxseed and sea buckthorn meals significantly increased the n-3 fatty acid content in egg yolks, improved antioxidant capacity, and lowered thrombogenicity indices. This suggests that these combinations of meals can be beneficial for producing functional eggs with enhanced health properties.

SCIENTIFIC REPORTS (2021)

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Article Agricultural Engineering

Lipid and carotenoid production by the Rhodosporidium toruloides mutant in cane molasses

Xuehai Zheng et al.

Summary: The addition of cane molasses at concentrations of 35 g/L and 70 g/L significantly increased lipid and carotenoid production in the microalgae R. toruloides M18, demonstrating a cost-effective and environmentally friendly strategy for enhancing production of these valuable compounds.

BIORESOURCE TECHNOLOGY (2021)

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Review Food Science & Technology

Current developments on the application of microbial carotenoids as an alternative to synthetic pigments

Cassamo Ussemane Mussagy et al.

Summary: Microbial carotenoids have gained increasing interest as a sustainable alternative to synthetic ones, with developments focusing on using agro-based raw materials and alternative solvents. Advances in biorefinery and circular economy concepts play a crucial role in understanding the current trends in the field.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

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Article Chemistry, Multidisciplinary

Extraction of Galactolipids from Waste By-Products: The Feasibility of Green Chemistry Methods

Lukasz Wozniak et al.

Summary: The study aimed to evaluate the utility of green chemistry methods in extracting galactolipids, using food processing waste as raw material to enhance sustainability. LC-MS analysis was conducted on the galactolipid content of rosehip pomace, and both supercritical fluid extraction (SFE) and ultrasound-assisted extraction (UAE) were found to be promising methods, with UAE showing significant improvement in extraction yield. Green chemistry approaches proved to be a compelling alternative to conventional processing methods for isolating galactolipids.

APPLIED SCIENCES-BASEL (2021)

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Review Food Science & Technology

Recovery of Biomolecules from Agroindustry by Solid-Liquid Enzyme-Assisted Extraction: a Review

Elisa Hernandez Becerra et al.

Summary: This article discusses the application of solid-liquid enzyme-assisted extraction technology in the utilization of agro-industrial waste, which can reduce the use of organic solvents and improve the recovery rate of biomolecules.

FOOD ANALYTICAL METHODS (2021)

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Article Food Science & Technology

Extraction of Pectin from Satsuma Mandarin Orange Peels by Combining Pressurized Carbon Dioxide and Deionized Water: a Green Chemistry Method

Chiaki Tsuru et al.

Summary: Pectic oligosaccharides have vital properties depending on their molecular assemblies, which can be affected by extraction methods. Using pressurized carbon dioxide treatment for pectin extraction showed high DE pectin yield and diverse molecular structures compared to conventional methods, despite a lower overall yield.

FOOD AND BIOPROCESS TECHNOLOGY (2021)

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Article Chemistry, Applied

In vitro characterization of bioactive compounds extracted from sea urchin (Stomopneustes variolaris) using green and conventional techniques

Weerathunga Arachchige Shiran Chamika et al.

Summary: This study investigated the in vitro bioactivities of extracts obtained from various parts of Stomopneustes variolaris using subcritical water extraction and Soxhlet extraction. The results showed that subcritical water extraction achieved superior results in bioactive compound recovery and detected higher levels of bioactivities. The study suggests that processing sea urchin extracts via subcritical water extraction has potential applications in the food and pharmaceutical industries.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties

Jiefen Cui et al.

Summary: Fruit pectins, derived from fruit by-products, are complex heterogeneous polysaccharides with various physicochemical properties and health functions. Different extraction methods result in pectins with different structural characteristics, which strongly affect the physicochemical properties and health functions of the pectin. Understanding the extraction-structure-property relationships of pectin is crucial for achieving targeted functional effects of pectin preparations.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Food Science & Technology

Enrichment of Broiler Chickens' Meat with Dietary Linseed Oil and Lysine Mixtures: Influence on Nutritional Value, Carcass Characteristics and Oxidative Stress Biomarkers

Sabry M. El-Bahr et al.

Summary: The study found that high levels of dietary linseed oil and lysine combinations can improve the meat quality of broiler chickens, increasing the content of saturated fatty acids. Additionally, high linseed oil or lysine levels are also beneficial in improving the amino acid profile and antioxidant components in the meat, as well as enhancing cell energy.

FOODS (2021)

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Article Agricultural Engineering

Co-production of polysaccharides, ginsenosides and succinic acid from Panax ginseng residue: A typical industrial herbal waste

Xinyao Su et al.

Summary: The study achieved co-production of polysaccharides, ginsenosides and succinic acid from Panax ginseng residue, demonstrating the potential economic value of this industrially feasible process through multi-step processing and transformation.

BIORESOURCE TECHNOLOGY (2021)

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Article Chemistry, Applied

Discovery of the bioactive peptides secreted by Bifidobacterium using integrated MCX coupled with LC-MS and feature-based molecular networking

Shengshuang Chen et al.

Summary: The integration of MCX-SPE, LC-MS, and FBMN enabled the discovery and characterization of twenty-five novel peptides, with some being uniquely secreted by specific strains of probiotics after treatment.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Incorporation of avocado peel extract to reduce cooking-induced hazards in beef and soy burgers: A clean label ingredient

Igor Trujillo-Mayol et al.

Summary: The study showed that avocado peel extract can be a beneficial alternative to synthetic antioxidants in reducing oxidation in cooking and harmful compounds. It significantly affected the proximate composition, protein, fat, and ash contents of burgers, while also demonstrating a greater protective effect than the positive control in beef burgers.

FOOD RESEARCH INTERNATIONAL (2021)

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Review Food Science & Technology

Impact of food-derived bioactive peptides on gut function and health

Xiaoyu Bao et al.

Summary: Food-derived bioactive peptides play a positive role in gastrointestinal homeostasis by modulating barrier function, immune responses, and gut microbiota. Further research is needed to establish their applications in regulating gut health and function.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Food Science & Technology

Bioactive compounds and antioxidant activities in the agro-industrial residues of acerola (Malpighia emarginata L.), guava (Psidium guajava L.), genipap (Genipa americana L.) and umbu (Spondias tuberosa L.) fruits assisted by ultrasonic or shaker extraction

Nayjara Carvalho Gualberto et al.

Summary: The study analyzed the residue powders of Malpighia emarginata L., Psidium guajava L., Genipa americana L., and Spondias tuberosa L., finding them to be potential sources of bioactive compounds for the food, pharmaceutical, and cosmetic industries..setCellValue The residues showed high contents of total phenolic compounds and antioxidant activity, with specific individual phenolic compounds identified in each residue.

FOOD RESEARCH INTERNATIONAL (2021)

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Review Biochemistry & Molecular Biology

Integrated strategies for enzyme assisted extraction of bioactive molecules: A review

Srija Das et al.

Summary: The article introduces the high efficiency of enzymes in the extraction process as demand for bioactive molecules grows. It also points out the high capital cost and lack of proportional extraction yield with enzyme-assisted extraction. To address this problem, enzyme-assisted extraction can be combined with non-conventional methods to improve overall extraction efficiency.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Review Green & Sustainable Science & Technology

Non-food applications of natural dyes extracted from agro-food residues: A critical review

Kim Phan et al.

Summary: This review discusses the potential of using natural colorants derived from fruit and vegetable by-products in various applications, highlighting the challenges of stability and affinity towards textile fibers. The analysis of different dye classes and their occurrence in agricultural losses and processing waste indicates the vast availability of natural dyes, with suggestions for improving fixation methods. Additionally, the environmental competitiveness of natural dyes compared to synthetic dyes, as well as the need for greener approaches in dye fixation, are emphasized.

JOURNAL OF CLEANER PRODUCTION (2021)

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Article Food Science & Technology

Vegetable oils as green solvents for carotenoid extraction from pumpkin (Cucurbita argyrosperma Huber) byproducts: Optimization of extraction parameters

Ruben Portillo-Lopez et al.

Summary: This study demonstrated the use of vegetable oils as green solvents for carotenoid extraction from pumpkin pulp waste. By optimizing the extraction process parameters, the highest carotenoid extraction yield was achieved with canola oil at specific conditions. The enriched carotenoid oil obtained from this method could be used as a functional ingredient in various products.

JOURNAL OF FOOD SCIENCE (2021)

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Article Chemistry, Physical

The effect of different pressurized fluids on the extraction of anthocyanins and total phenolics from cranberry pomace

Marleny D. A. Saldana et al.

Summary: The study found that using pressurized ethanol to remove anthocyanins and phenolics from cranberry pomace at 140 degrees C/50 bar resulted in the maximum total phenolic content. Pressurized ethanol showed a better Pearson correlation value (P = 0.84) between total anthocyanins and antioxidant capacity compared to pressurized water.

JOURNAL OF SUPERCRITICAL FLUIDS (2021)

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Article Biochemistry & Molecular Biology

Valorization of Fermented Shrimp Waste with Supercritical CO2 Conditions: Extraction of Astaxanthin and Effect of Simulated Gastrointestinal Digestion on Its Antioxidant Capacity

Luis Angel Cabanillas-Bojorquez et al.

Summary: Lactic acid fermentation enhances the bioactive properties of shrimp waste, particularly the extraction of astaxanthin. Supercritical CO2 technology can be used as a green alternative to extract astaxanthin from fermented shrimp waste. Optimization of the CO2 extraction process results in increased extraction yield and antioxidant capacity.

MOLECULES (2021)

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Article Polymer Science

Design of multifunctional food packaging films based on carboxymethyl chitosan/polyvinyl alcohol crosslinked network by using citric acid as crosslinker

Lishan Wen et al.

Summary: The newly designed multifunctional food packaging film has biodegradable, antifogging, and antibacterial properties. Utilizing citric acid as a crosslinker improves mechanical and antibacterial properties, while promoting microbial degradation of the film.

POLYMER (2021)

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Review Environmental Sciences

Benefits and Drawbacks of Ultrasound-Assisted Extraction for the Recovery of Bioactive Compounds from Marine Algae

Anxo Carreira-Casais et al.

Summary: The increase in life expectancy has led to a growing interest in bioactive compounds (BCs) and functional ingredients. Algae, which are rich in functional ingredients, have seen a significant increase in consumption in Europe in recent years, partly due to globalization and new food trends. Extraction methods such as ultrasound-assisted extraction (UAE) have been widely used to obtain BCs from algae efficiently and sustainably, making them a suitable source for vegetarian and vegan diets.

INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH (2021)

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Review Biochemistry & Molecular Biology

Green Extraction of Bioactive Compounds from Plant Biomass and Their Application in Meat as Natural Antioxidant

Alzaidi Mohammed Awad et al.

Summary: Plant extracts are rich in bioactive compounds that can act as antioxidants, and the use of green extraction technologies can improve yields and preserve active ingredients for effective utilization in the meat industry.

ANTIOXIDANTS (2021)

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Review Food Science & Technology

Clean Label Alternatives in Meat Products

Gonzalo Delgado-Pando et al.

Summary: Food authorities have not provided a definition for "clean label", but it is used by food producers and consumers for products with few recognizable ingredients. The meat industry faces challenges in developing clean-label products due to the essential additives like nitrites and phosphates that are difficult to replace. Technologies for clean label meat products are also being explored.

FOODS (2021)

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Article Food Science & Technology

Effect of cranberry pomace on the physicochemical properties and inactivation of Salmonella during the manufacture of dry fermented sausages

Alex Tsun Yin Lau et al.

Summary: The study investigated the effect of cranberry pomace (CP) on Salmonella inactivation, starter culture population, and physicochemical properties of dry fermented sausages (DFS). Results showed that CP incorporation led to faster and greater Salmonella inactivation, controlled product characteristics, and can be used as a natural functional ingredient by manufacturers to minimize risks during production.

CURRENT RESEARCH IN FOOD SCIENCE (2021)

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Article Chemistry, Multidisciplinary

Combining acid-based deep eutectic solvents and microwave irradiation for improved chestnut shell waste valorization

Jose Gonzalez-Rivera et al.

Summary: A microwave/deep eutectic solvent-assisted extraction process was developed for obtaining value-added compounds from chestnut shell waste, with ChCl-oxalic acid identified as a sensitive and efficient system for polyphenol extraction. The extraction efficiency was evaluated under different conditions, revealing the ability of the oxalic acid-based DES to simultaneously remove lignin during polyphenol extraction. Overall, the process allows for fast, cheap, and tunable processing of food waste to yield a high amount of valuable bioactive compounds.

GREEN CHEMISTRY (2021)

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Article Biochemistry & Molecular Biology

Enzymatic extraction of pectic oligosaccharides from finger citron (Citrus medica L. var. sarcodactylis Swingle) pomace with antioxidant potential

Min Yu et al.

Summary: In this study, pectinase-based and ultrasonic-assisted extraction method was used to extract pectic oligosaccharides (POS) from finger citron pomace, achieving a maximum conversion rate of 64.5%. The purified FCPOS-1, a homogeneous oligosaccharide with remarkable antioxidant properties, showed potential as a natural antioxidant for applications in the food and pharmaceutical industries.

FOOD & FUNCTION (2021)

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Article Food Science & Technology

Green ultrasound and microwave extraction of carotenoids from passion fruit peel using vegetable oils as a solvent: Optimization, comparison, kinetics, and thermodynamic studies

Hemanta Chutia et al.

Summary: This study investigated the effect of green processes on the extractability of carotenoids from passion fruit peel waste, finding that ultrasonication assisted extraction (UAE) was more efficient than microwave assisted extraction (MAE). UAE treated olive oil had higher carotenoids and phenolic content, making it a promising method for industrial implementation.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

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Article Chemistry, Multidisciplinary

Astaxanthin Recovery from Shrimp Residue by Solvent Ethanol Extraction Using Choline Chloride:Glycerol Deep Eutectic Solvent as Adjuvant

Cleidijane A. dos Santos et al.

Summary: The study found that using choline chloride:glycerol deep eutectic solvent as an adjuvant for ethanol extraction of astaxanthin from Litopenaeus vannamei processing residues was advantageous. By optimizing operational conditions, it was possible to increase total carotenoid extraction while reducing the dosage of antibiotics in tests.

JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY (2021)

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Review Food Science & Technology

Microbial citric acid: Production, properties, application, and future perspectives

Bikash Chandra Behera et al.

Summary: This review focuses on the production of citric acid by different microorganisms, with special emphasis on the filamentous fungus Aspergillus niger. It discusses the various factors affecting citric acid production, as well as the biotechnological applications of citric acid in different industries.

FOOD FRONTIERS (2021)

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Review Food Science & Technology

Extraction of phenolic compounds: A review

Oluwaseun Ruth Alara et al.

Summary: Phenolic compounds, part of secondary metabolites in plants, have diverse structures and distribution in plants, making extraction challenging. Selecting an appropriate extraction method is crucial for recovering target phenolic compounds efficiently. This review focuses on various extraction methods for phenolic compounds, both conventional and unconventional.

CURRENT RESEARCH IN FOOD SCIENCE (2021)

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Article Chemistry, Applied

Microwave-assisted extraction for recovery of polyphenolic antioxidants from ripe mango (Mangifera indica L.) peel using lactic acid/sodium acetate deep eutectic mixtures

Chandra Bhushan T. Pal et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2020)

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Review Biotechnology & Applied Microbiology

Bio-based succinic acid: an overview of strain development, substrate utilization, and downstream purification

Zhongxue Dai et al.

BIOFUELS BIOPRODUCTS & BIOREFINING-BIOFPR (2020)

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Article Chemistry, Applied

Stability of pomegranate peel polyphenols encapsulated in orange juice industry by-product and their incorporation in cookies

Kyriakos Kaderides et al.

FOOD CHEMISTRY (2020)

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Article Biochemistry & Molecular Biology

High-methylated pectin from walnut processing wastes as a potential resource: Ultrasound assisted extraction and physicochemical, structural and functional analysis

Kianoosh Asgari et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Green & Sustainable Science & Technology

Lipid and carotenoid production from wheat straw hydrolysates by different oleaginous yeasts

Zhijia Liu et al.

JOURNAL OF CLEANER PRODUCTION (2020)

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Article Chemistry, Applied

Ultrasound-assisted extraction of pectin from artichoke by-products. An artificial neural network approach to pectin characterisation

Carlos Sabater et al.

FOOD HYDROCOLLOIDS (2020)

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Article Food Science & Technology

Development of pectin-eugenol emulsion coatings for inhibition of Listeria on webbed-rind melons: a comparative study with fig and citrus pectins

Elif Cavdaroglu et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)

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Article Food Science & Technology

Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichon

Camila Bis-Souza et al.

MEAT SCIENCE (2020)

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Article Biochemistry & Molecular Biology

Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues

Daniel Franco et al.

ANTIOXIDANTS (2020)

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Article Chemistry, Multidisciplinary

Ionic Liquid-Mediated Recovery of Carotenoids from the Bactris gasipaes Fruit Waste and Their Application in Food-Packaging Chitosan Films

Leonardo M. de Souza Mesquita et al.

ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2020)

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Article Chemistry, Multidisciplinary

Terpene-Based Natural Deep Eutectic Systems as Efficient Solvents To Recover Astaxanthin from Brown Crab Shell Residues

Liliana Rodrigues et al.

ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2020)

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Article Food Science & Technology

Microwave-assisted extraction of carotenoids from carrot juice processing waste using flaxseed oil as a solvent

Aysel Elik et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

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Article Food Science & Technology

Comparison between Pressurized Liquid Extraction and Conventional Soxhlet Extraction for Rosemary Antioxidants, Yield, Composition, and Environmental Footprint

Mathilde Hirondart et al.

FOODS (2020)

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Article Food Science & Technology

Potential Activity of Aqueous Fig Leaves Extract, Olive Leaves Extract and Their Mixture as Natural Preservatives to Extend the Shelf Life of Pasteurized Buffalo Milk

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Article Food Science & Technology

Recovery of lycopene from industrially derived tomato processing by-products by pulsed electric fields-assisted extraction

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Article Food Science & Technology

Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste

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Article Plant Sciences

Application of innovative processing methods for the extraction of bioactive compounds from saffron (Crocus sativus) petals

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JOURNAL OF APPLIED RESEARCH ON MEDICINAL AND AROMATIC PLANTS (2020)

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Production of low glycemic potential sponge cake by pomegranate peel extract (PPE) as natural enriched polyphenol extract: Textural, color and consumer acceptability

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Recovery of astaxanthin from shrimp (Penaeus vannamei) waste by ultrasonic-assisted extraction using ionic liquid-in-water microemulsions

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Subcritical water extraction of bioactive compounds from Orostachys japonicus A. Berger (Crassulaceae)

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Development of cold plasma pretreatment for improving phenolics extractability from tomato pomace

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Review Biochemistry & Molecular Biology

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Enzyme-assisted extraction of carotenoids and phenolic compounds from sunflower wastes using green solvents

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Effect of high voltage atmospheric cold plasma on extraction of fenugreek galactomannan and its physicochemical properties

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FOOD RESEARCH INTERNATIONAL (2020)

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Co-optimization of pectin and polyphenols extraction from black mulberry pomace using an eco-friendly technique: Simultaneous recovery and characterization of products

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Astaxanthin encapsulation in multilayer emulsions stabilized by complex coacervates of whey protein isolate and Persian gum and its use as a natural colorant in a model beverage

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FOOD RESEARCH INTERNATIONAL (2020)

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Enhancement of phenolic compounds extraction from grape pomace by high voltage atmospheric cold plasma

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Ultrasound assisted extraction of bioactive compounds in fresh and freeze-dried Vitis tyinifera cv Tannat grape pomace

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High L(+)-lactic acid productivity in continuous fermentations using bakery waste and lucerne green juice as renewable substrates

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Cost-effective lactic acid production by fermentation of agro-industrial residues

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Valorising Agro-industrial Wastes within the Circular Bioeconomy Concept: the Case of Defatted Rice Bran with Emphasis on Bioconversion Strategies

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Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread

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INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)

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Restructuring the Conventional Sugar Beet Industry into a Novel Biorefinery: Fractionation and Bioconversion of Sugar Beet Pulp into Succinic Acid and Value-Added Coproducts

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Effect of cranberry pomace extracts isolated by pressurized ethanol and water on the inhibition of food pathogenic/spoilage bacteria and the quality of pork products

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FOOD RESEARCH INTERNATIONAL (2019)

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Sustainable production of natural phenolics for functional food applications

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Development of a Circular Oriented Bioprocess for Microbial Oil Production Using Diversified Mixed Confectionery Side-Streams

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Evaluation of various Bacillus coagulans isolates for the production of high purity L-lactic acid using defatted rice bran hydrolysates

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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)

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Effect of citric acid induced crosslinking on the structure and properties of potato starch/chitosan composite films

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A review on the current developments in continuous lactic acid fermentations and case studies utilising inexpensive raw materials

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Review Biotechnology & Applied Microbiology

Recent Advances in D-Lactic Acid Production from Renewable Resources: Case Studies on Agro-Industrial Waste Streams

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Carotenoid Production by Rhodotorula mucilaginosa in Batch and Fed-Batch Fermentation Using Agroindustrial Byproducts

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Production and Purification of l-lactic Acid in Lab and Pilot Scales Using Sweet Sorghum Juice

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Review Food Science & Technology

Novel technologies applied for recovery and value addition of high value compounds from plant byproducts: A review

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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

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Extraction of Phenolic Compounds from Palm Oil Processing Residues and Their Application as Antioxidants

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Pressurized fluid treatment of barley and canola straws to obtain carbohydrates and phenolics

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Challenges and opportunities in lactic acid bioprocess design-From economic to production aspects

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Succinic acid production from fruit and vegetable wastes hydrolyzed by on-site enzyme mixtures through solid state fermentation

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Fumaric acid production using renewable resources from biodiesel and cane sugar production processes

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Taking a reflexive TRL3-4 approach to sustainable use of sunflower meal for the transition from a mono-process pathway to a cascade biorefinery in the context of Circular Bioeconomy

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Dietary supplementation with DHA-rich microalgae improves performance, serum composition, carcass trait, antioxidant status, and fatty acid profile of broilers

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Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products)

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Production of Bioactive Peptides by Lactobacillus Species: From Gene to Application

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FRONTIERS IN MICROBIOLOGY (2018)

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β-Carotene-properties and production methods

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Membrane Technologies for Lactic Acid Separation from Fermentation Broths Derived from Renewable Resources

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Valorization of By-Products from Palm Oil Mills for the Production of Generic Fermentation Media for Microbial Oil Synthesis

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Growth and bioactive peptides production potential of Lactobacillus plantarum strain C2 in soy milk: A LC-MS/MS based revelation for peptides biofunctionality

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Engineering of unconventional yeast Yarrowia lipolytica for efficient succinic acid production from glycerol at low pH

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The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics

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NATURE REVIEWS GASTROENTEROLOGY & HEPATOLOGY (2017)

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Ultrasonically extracted β-D-glucan from artificially cultivated mushroom, characteristic properties and antioxidant activity

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ULTRASONICS SONOCHEMISTRY (2017)

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Review Agriculture, Dairy & Animal Science

Recent advances in the role of organic acids in poultry nutrition

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JOURNAL OF APPLIED ANIMAL RESEARCH (2016)

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Evaluation of an integrated biorefinery based on fractionation of spent sulphite liquor for the production of an antioxidant-rich extract, lignosulphonates and succinic acid

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Valorization of chia (Salvia hispanica) seed cake by means of supercritical fluid extraction

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JOURNAL OF SUPERCRITICAL FLUIDS (2016)

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Review Food Science & Technology

Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review

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TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

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Wine lees valorization: Biorefinery development including production of a generic fermentation feedstock employed for poly(3-hydroxybutyrate) synthesis

Charalampia Dimou et al.

FOOD RESEARCH INTERNATIONAL (2015)

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Article Biotechnology & Applied Microbiology

Lactic acid production from biomass-derived sugars via co-fermentation of Lactobacillus brevis and Lactobacillus plantarum

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JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2015)

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Review Agriculture, Dairy & Animal Science

A review of the effects of dietary organic acids fed to swine

Mocherla V. A. N. Suiryanrayna et al.

JOURNAL OF ANIMAL SCIENCE AND BIOTECHNOLOGY (2015)

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Article Environmental Sciences

Liquid-Liquid Extraction of Phenolic Compounds from Spent Sulphite Liquor

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WASTE AND BIOMASS VALORIZATION (2015)

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Enhanced fumaric acid production from brewery wastewater by immobilization technique

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JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY (2015)

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Sustainable succinic acid production from rice husks

Daiane B. Bevilaqua et al.

SUSTAINABLE CHEMISTRY AND PHARMACY (2015)

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Oxidative Stability of Omega-3 Polyunsaturated Fatty Acids Enriched Eggs

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Article Nutrition & Dietetics

Bioactive compounds: Definition and assessment of activity

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NUTRITION (2009)

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