Search Results (80)

This study investigates the valorization of agri-food residues by repurposing industrial rosehip oil waste for sustainable food packaging development. Market demands for environmentally friendly alternatives to conventional packaging materials prompted the development of laminated multilayer materials for trays through thermo-compression, using modified cassava starch with citric acid as a compatibilizer. Physicochemical characterization revealed appropriate surface roughness (Rz of 31–64 μm) and controlled water absorption capacities of the composite materials (contact angle of 85–95°), properties critical for food quality preservation and safety. The incorporation of polylactic acid (PLA) films in the laminates significantly enhanced the mechanical performance, increasing the stress resistance by 5 to 10 times, and improved moisture resistance, showing a 78–82% reduction in the materials’ water absorption capacity and an almost 50% decrease in water content and solubility, depending on the processing method. Results indicated that these biocomposite laminates represent a viable alternative to conventional polystyrene foam trays for food packaging. Two distinct multilayer manufacturing processes were comparatively evaluated to optimize production efficiency by reducing the energy consumption and processing time. This research contributes to circular economy principles by transforming agricultural waste into value-added laminated materials with commercial potential. Full article

The revalorization of artichoke (Cynara scolymus L.) by-products is a promising strategy to obtain bioactive compounds with antioxidant properties, supporting a circular economy approach. This study compares the efficiency of an enzymatic pretreatment followed by microwave-assisted extraction (EMAE), ultrasound-assisted extraction (EUAE), and ultrasound-microwave-assisted extraction (EUMAE) at a pilot scale for recovering antioxidant compounds. Extracts were purified using Diaion^® HP20 resin to obtain phenolic-rich fractions with enhanced antioxidant activity. The results showed that EUAE was the most effective technique, achieving a total phenolic content (TPC) of 210.76 ± 1.40 µmol GAE/g d.w. with an extraction yield of 21.38%. HPLC-MS analysis identified 14 major phenolic compounds, including chlorogenic acid isomers (60.73 mg/g d.e.), caffeic acid (34.29 mg/g d.e.), and luteolin rutinoside (103.27 mg/g d.e.), among others, which contribute to the extracts’ high bioactivity. The antioxidant potential of the extracts was assessed using Folin–Ciocalteu (F-C), ABTS, DPPH, and FRAP assays. EUAE extracts exhibited the highest antioxidant activity values, with F-C: 985.33 ± 4.46 µmol GAE/g d.e., ABTS: 80.46 ± 2.39 µmol TE/g d.e., DPPH: 87.03 ± 1.11 µmol TE/g d.e., and FRAP: 184.99 ± 2.52 µmol TE/g d.e. The purification process using Diaion^® HP20 resin further enhanced TPC and antioxidant activity, with the enzyme–ultrasound-assisted extraction—purified extract (EUAE-PE) reaching a phenolic purity of 50.71% and an F-C value of 2981.35 ± 12.16 µmol GAE/g d.e. Full article

Tomato by-products are widely generated during processing, which deserve revalorization due to being rich in bioactive compounds that can be incorporated into novel formulas. This study explores the use of tomato by-products as a source of pigments and antioxidant compounds to develop a seasoned cucumber beverage enriched with encapsulated carotenoids. Extracts from industrial tomato pomace were obtained using ultrasound-assisted extraction (USAE) and accelerated solvent extraction (ASE), and then encapsulated by spray-drying with inulin (I), maltodextrin (M), or a maltodextrin–inulin blend (MI). The powders were added to a cucumber beverage treated with high hydrostatic pressure (HHP) and stored for 28 days at 4 °C. Physicochemical properties, microbial load, carotenoid content (U-HPLC), free phenolic content (FPC), and total antioxidant capacity (TAC) were monitored. Beverage samples with maltodextrin (ASE-M, USAE-M) and the maltodextrin–inulin blend (ASE-MI, USAE-MI) showed superior color stability and pH maintenance. USAE-MI achieved the highest TAC at the end of storage and ensured microbial safety by reducing mesophilic bacteria, molds, and yeast. During storage, FPC declined (to ~3.5–5 mg 100 mL⁻¹), TAC increased (to ~16–20 mg 100 mL⁻¹), and carotenoid was kept stable (~9–13 mg L⁻¹). These results highlight the potential of combining HHP with tomato by-product encapsulates to improve the shelf life, quality, pigment stability, and antioxidant properties of vegetable-based beverages. Full article

Processing hemp seeds into foods generates several by-products that are rich in nutrients and bioactive phytochemicals. This paper presents a thorough plant metabolite analysis and a comprehensive assessment of the nutrient content of 14 hemp seed-based foods and by-products and evaluates their feasibility to deliver dietary needs and daily recommendations. The protein-85-product was the hemp food and hemp fudge the hemp by-product with the highest content of protein, 93.01 ± 0.18% and 37.66 ± 0.37%, respectively. Hemp seed-hull flour had the richest insoluble non-starch polysaccharide content (39.80 ± 0.07%). Linoleic acid was the most abundant fatty acid across all the hemp seed-based samples (ranging from 53.80 ± 2.02% in the protein-85-product to 69.53 ± 0.45% in the hemp cream). The omega-6 to omega-3 fatty acid ratio varied from 3:1 to 4:1 across all hemp seed-based samples. The majority of hemp seed-based samples were rich sources of potassium, magnesium, and phosphorus. Gentisic acid, p-coumaric acid, and syringaresinol were the most abundant plant metabolites measured and found mainly in bound form. Hemp seed by-products are valuable sources of nutrients capable of meeting dietary needs and, therefore, should be re-valorized into developing healthy food formulations to deliver a truly zero-waste hemp food production. Full article

Annatto (Bixa orellana L.) is cultivated primarily for the extraction of bixin, a natural dye with substantial industrial importance, resulting in the generation of large quantities of residues that remain underutilized. This study provides the first in-depth characterization of annatto byproducts derived through molecular distillation, highlighting their untapped potential for sustainable innovation. Employing state-of-the-art techniques—HS-SPME-GC-MS for volatile compounds and UPLC-MS/QTOF for non-volatile ones—the research identified a remarkable array of bioactive constituents. Over thirty pharmacologically significant compounds were unveiled, many appearing for the first time in annatto byproducts. Notable discoveries include diterpenoid alcohols, oleamide, δ-tocotrienol, n-alkanes, fatty acid methyl esters, and springene among the volatiles. Among the non-volatiles, groundbreaking identifications such as dihydroactinidiolide, dihydrochalcone, 3-phenyl propiofenone, novel tetracosan amides, halisphingosine A, kauranetriols, and phytoene derivatives redefine the chemical profile of this residue. Further amplifying the value of these findings, the study successfully transformed these byproducts into innovative antioxidant packaging materials, demonstrating their high potential for food preservation and sustainable applications. The packaging films, developed from samples devoid of vegetable oil, exhibited robust antioxidant properties, offering a compelling solution to extend shelf life and reduce spoilage. This work underscores the importance of revalorizing agricultural residues like annatto byproducts, turning waste into high-value resources that align with the principles of the circular economy. Full article

Hypoxia-induced reactive oxygen species (ROS) contribute to neuronal death and play a major role in various neurodegenerative diseases. The use of food by-products with antioxidant and anti-inflammatory properties, such as white wine pomace products (wWPPs), could be valuable not only allows for their revalorization but also for their potential in disease prevention. The aim of this study was to evaluate the neuroprotective effect of bioaccessible wWPP against hypoxia in 3D models of the SH-SY5Y human neuroblastoma cell line Cells were treated with 1.5 μg GAE/mL of bioaccessible wWPP and then subjected to hypoxia induced by CoCl₂. Cell viability, ROS levels, and gene expression were assessed. Hypoxia significantly increased the expression of the hypoxia-inducible factor gene(HIF1), cell deathand ROS levels, while pretreatment with bioaccessible wWPP mitigated these effects. Hypoxia also altered the mRNA expression of Nrf2, NF-kB, and Nrf2 inhibitor (Keap1), resulting in increased NF-kB and Keap1 expression and decreased Nrf2 levels. Bioaccessible wWPP fractions were able to reverse these changes, restoring mRNA expression to control levels and upregulating antioxidant enzymes like SOD2. These results suggest a potential neuroprotective effect of wine pomace and highlight the relevance of using natural products from the food industry in disease prevention. Full article

Synthetic packaging is being replaced by biodegradable packaging through the revalorization of food industry by-products. The olive oil (OO) industry, known for producing large quantities of antioxidant-rich by-products, can be a major supplier for sustainable packaging materials. This study aims to valorize a food-grade by-product (defatted flour, DF) from OO extraction produced using a zero-waste strategy that combines expeller press technology and supercritical CO₂ extraction. DF and its aqueous extract (DFE) were combined with carboxymethylcellulose (CMC) to create biodegradable bioactive packaging films. DF contains a high content of insoluble dietary fiber (28.4%) and total phenolic compounds (35,000 ppm), including oleuropein, elenolic acid, hydroxytyrosol, and tyrosol (4324, 3603, 1525, and 157 ppm, respectively). This study examined the effects of DF and DFE on the physicochemical and barrier properties of the films, as well as their capacity to delay oxidation in polyunsaturated fatty acid-rich oil. Films with DF and DFE contained high phenolic content (1500 and 1200 ppm, respectively), and their inclusion improved ultraviolet visible barrier capacity. Additionally, oil oxidation was slower when protected by DF- and DFE-based films than when protected with CMC film alone. This allows their use as protective packaging and potential carriers of bioactive oils to enhance the nutritional and functional qualities of packaged foods. Full article

Spent coffee ground (SCG) is a main byproduct of the coffee industry and has been revalorized as a source of value-added products. The direct application of SCG as a soil amendment has drawn much attention in recent years as a more environmentally sustainable option. In this work, a comprehensive review of studies on the agricultural application of SCG is presented. The aims of this review were (1) to summarize the impacts of raw SCG on soil health and to identify the factors limiting its direct soil use, (2) to outline methods that are often used to upgrade SCG for soil application, and (3) to highlight the potential of SCG and its derivatives as a biocontrol agent and biofertilizer. The results indicate that raw SCG could improve certain soil health attributes, but plant growth is often limited owing to its phytotoxicity and induced N immobilization. To eliminate phytotoxicity, composting, vermicomposting, and thermochemical treatments have been employed but to a limited extent. SCG and its derivatives may be used as biocontrol agents for weeds, soil-borne pathogens, and pests. Novel bio-organic fertilizers based on SCG have also been developed. Future research should focus on the long-term effects of SCG and its derivatives as soil amendments under real scenarios and the underlying mechanisms, particularly the soil–plant–microorganism interactions. Full article

Dietary fiber (DF), and especially soluble dietary fiber (SDF), is a nutrient of particular interest today because of its anti-inflammatory role and its ability to reduce cardiovascular risk. Therefore, the enhancement of SDF in foods using different techniques has become a promising field of research. In order to prove the possibility of increasing this SDF content, the effects of different commercial enzymes (Pectinex^® Ultra SP-L, Viscozyme^® L and Celluclast^® 1.5 L) were tested on a variety of carob (CE), artichoke (ARE), apple (APE) and broccoli (BE) by-product extracts. Enzymatic treatment significantly affected SDF content in all by-products, showing the greatest increases for CE, ARE and APE using Celluclast^® 1.5 L, while Viscozyme^® L obtained the best results after application in BE. On the other hand, positive results were reported in the solubility, WHC and FAC of the by-products due to the enzymatic treatment, being increased in all extracts analyzed. Moreover, a general increase in antioxidant capacity (FRAP, ABTS and DPPH) was observed after enzymatic treatment. Finally, high yields were obtained after the application of the enzymatic processes, reaching values of 80–85% for each food by-product. These results evidenced a potential revalorization of carob, artichoke, apple and broccoli by-products after enzymatic treatment, improving its nutritional and physicochemical properties, revealing a possible application as a higher value-added ingredient. Full article

Broccoli byproducts are an important source of bioactive compounds, which provide important benefits for human skin due mainly to their antioxidant and anti-inflammatory properties. The primary target of UVB radiation is the basal layer of cells in the epidermis, with keratinocytes being the most abundant cell population in this layer. Given the wide range of side effects caused by exposure to UVB radiation, reducing the amount of UV light that penetrates the skin and strengthening the protective mechanisms of the skin are interesting strategies for the prevention of skin disorders. This work aims to evaluate the protective mechanisms triggered by broccoli by-products extract (BBE) on HaCaT keratinocytes exposed to UVB radiation as well as the study of the regenerative effect of these extracts on the barrier of skin keratinocytes damaged by superficial wounds as a strategy to revalorize this agricultural waste. The results obtained revealed that the BBEs exhibited a high cytoprotective effect on the HaCaT exposed to UVB light, allowing it to effectively reduce the intracellular content of ROS, as well as effectively attenuating the increase in proinflammatory cytokines (IL-1β, IL-6, IL-78, TNF-α) and COX-2 induced by this type of radiation. Furthermore, the BBE could be an excellent regenerative agent for skin wound repair, accelerating the migration capacity of keratinocytes thus contributing to the valorization of this byproduct as a valuable ingredient in cosmetic formulations. Full article

Beef burger consumption has been questioned due to the burgers’ high levels of saturated fatty acids and the use of synthetic additives for preservation. In order to improve the acceptability and health benefits of this product, two functional ingredients, artichoke and extra-virgin olive oil (EVOO), have been used to formulate four different beef burgers: a control burger (CB), a fat-replaced burger with an EVOO emulsion (FRB), and two FRB formulations with the incorporation of enzymatically treated (FRB-TAE) or untreated (FRB-AE) artichoke extract. Fat replacement significantly affected the lipid profile of the burgers, increasing oleic acid levels and n-3 PUFA such as α-linolenic and eicosapentaenoic acids. Artichoke incorporation exerted beneficial effects on the antioxidant activity, as well as on the total phenolic content of the reformulated burgers, leading to a decrease in color changes, lipid and protein oxidation after 3 days of storage at 4 °C, as well as reducing the formation of volatile compounds such as hexanal, 2,3-Octanedione, or 1-Octen-3-ol. No differences were found between formulations for the sensory parameters studied. These results demonstrate a possible revalorization of artichoke by-products by improving the nutritional properties of beef burgers, revealing a potential application as a higher value-added ingredient in the meat industry. Full article

Broccoli (Brassica oleracea var. italica) is one of the most consumed cruciferous crops in the world, with China and Spain acting as the main producers from outside and within the EU, respectively. Broccoli florets are edible, while the leaves and stalks, discarded in the field and during processing, are by-products. Therefore, the objective of this study was to conduct a comprehensive review of the nutrient and phytochemical composition of broccoli and its by-products, as well as its beneficial effects. In addition, the study highlights the revalorization of broccoli by-products through innovative green technologies and explores their potential use in bakery products for the development of functional foods. The studies suggested that broccoli is characterized by a high content of nutrients and bioactive compounds, including vitamins, fiber, glucosinolates, and phenolic compounds, and their content varied with various parts. This high content of value-added compounds gives broccoli and its various parts beneficial properties, including anti-cancer, anti-inflammatory, antioxidant, antimicrobial, metabolic disorder regulatory, and neuroprotective effects. Furthermore, broccoli and its by-products can play a key role in food applications by improving the nutritional profile of products due to their rich content of bioactive compounds. As a result, it is essential to harness the potential of the broccoli and its by-products that are generated during its processing through an appropriate agro-industrial revalorization, using environmentally friendly techniques. Full article

Citrus fruits are widely consumed worldwide; however, one of their primary uses is juice production, resulting in over 40 million tons of agro-industrial waste. Citrus peel is the main agro-industrial by-product in citrus production. In recent years, secondary metabolites of interest, mainly polyphenols such as hesperidin, have been identified in citrus peels. Currently, green alternatives like natural deep eutectic solvents (NADES) based on choline chloride and glucose (Glu), combined with ultrasound-assisted extraction, are studied to obtain polyphenol-rich extracts with potential health applications. This study aims to evaluate the effect of: (1) molar ratios (MR) of 1:0.5, 1:1 or 1:2 mol/mol of choline chloride (ChCl):glucose (Glu); (2) the percentage of added water (WA: 50, 60 or 70%) to NADES; and (3) different citrus peels of Citrus aurantium (bitter orange), Citrus sinensis (sweet orange), and Citrus limon (lemon) used for extraction, on polyphenol profiles, total polyphenol content (TPC), and antioxidant capacity (Ax) of the extracts. The extracts were analyzed using ultra-performance liquid chromatography (UPLC) and evaluated using the Folin–Ciocalteu method for TPC and DPPH assay for quantifying AC. A factorial experimental design 3³ was implemented. The extract obtained with an MR of 1:1 (ChCl:Glu) from Citrus aurantium peel exhibited the highest concentration of hesperidin (2003.37 ± 10.91 mg/100 g dry mass), whereas an MR of 1:2 (ChCl:Glu) exhibited the highest concentration of neohesperidin (1045.94 ± 1.27 mg/100 g dry mass), both using 60% WA. This extract also showed the highest antioxidant capacity, achieving 100% inhibition. On the other hand, the highest concentration of total phenolic content (TPC) (96.23 ± 0.83 mg GAE/100 g dry mass) was obtained using C. aurantium peel with an MR of 1:0.5 (ChCl:Glu) and 60% WA. The extracts also presented high concentrations of rutin and catechin. These findings highlight the potential of revalorizing citrus peels, particularly Citrus aurantium, and their extracts obtained with NADES for possible health applications. Full article

Wounding stress stimulates secondary metabolism and induces the phytochemical accumulation of fresh-cut fruit and vegetables. This research aims to study the biosynthesis of secondary metabolites in citrus peel by-products after different wounding intensities. Orange, grapefruit, and lemon peels were cut into rectangular shapes of 8.5 × 2 cm (CTRL), 1 × 1 cm dices (D), and 0.25 cm grates (G). Samples were stored at 15 °C and 65% relative humidity. Their total phenolic content (TPC), total antioxidant capacity (TAC), and individual organic and phenolic compounds were analyzed after 0, 4, 8, 24, 28, and 36 h. The results showed that the metabolite content decreased with the incubation time, so it is recommended to sample by-products between the first 8 h to achieve the maximum content. Grating, the most severe abiotic stress, was not a suitable technique to induce the synthesis of biocompounds because it allowed the full recovery of flavedo, but partial of albedo. However, it was different for CTRL and D, whose TPCs were ~170 and ~200%, ~98 and ~78%, and ~8 and ~36% higher for orange, grapefruit, and lemon, respectively, compared to G. A principal component analysis confirmed differences between the fruit species and cutting shapes combining all factors. Wounding citrus peels induces the accumulation of phytochemical compounds, but the layer of peel recovered in the cut is crucial in the concentration of phytochemicals extracted. It could be an innovative tool to revalorize these inedible parts of citrus, but further research is still needed. Full article

Persimmon fruit processing-derived waste and by-products, such as peels and pomace, are important sources of dietary fiber and phytochemicals. Revalorizing these by-products could help promote circular nutrition and agricultural sustainability while tackling dietary deficiencies and chronic diseases. In this study, fiber-rich fractions were prepared from the by-products of Sharoni and Brilliant Red persimmon varieties. These fractions were quantified for their phenolic composition and assessed for their ability to promote the growth of beneficial human colonic Firmicutes species and for their in vitro anti-inflammatory potential. Gallic and protocatechuic acids, delphinidin, and cyanidin were the main phenolics identified. Faecalibacterium prausnitzii strains showed significantly higher growth rates in the presence of the Brilliant Red fraction, generating more than double butyrate as a proportion of the total short-chain fatty acids (39.5% vs. 17.8%) when compared to glucose. The fiber-rich fractions significantly decreased the inflammatory effect of interleukin-1β in Caco-2 cells, and the fermented fractions (both from Sharoni and Brilliant Red) significantly decreased the inflammatory effect of interleukin-6 and tumor necrosis factor-α in the RAW 264.7 cells. Therefore, fiber-rich fractions from persimmon by-products could be part of nutritional therapies as they reduce systemic inflammation, promote the growth of beneficial human gut bacteria, and increase the production of beneficial microbial metabolites such as butyrate. Full article