scholarly journals Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products

Antioxidants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1216
Author(s):  
Valentina Melini ◽  
Francesca Melini ◽  
Francesca Luziatelli ◽  
Maurizio Ruzzi
Keyword(s):  
Phenolic Compounds ◽  
Food Waste ◽  
Food Systems ◽  
Phenolic Content ◽  
Food Products ◽  
Well Being ◽  
Bakery Products ◽  
Functional Ingredients ◽  
Seed Crops ◽  
By Products

Reducing food loss and waste is among the efforts to relieve the pressure on natural resources and move towards more sustainable food systems. Alternative pathways of food waste management include valorization of by-products as a source of phenolic compounds for formulation of functional foods. Bakery products may act as an optimal carrier of phenolic compounds upon fortification. The aim of this paper is to present and discuss the effect that the inclusion of functional ingredients from agri-food waste can have on phenolic content and bioaccessibility in bakery products. To this aim, methods for the recovery of phenolic compounds from agri-food waste are presented, and fortification of bakery products by waste from fruits, vegetables, and seed crops is discussed. Bioaccessibility studies on fortified food products are considered to identify gaps and needs in developing sustainable healthy foods. Fruit and vegetable by-products are among the food wastes mostly valorized as functional ingredients in bakery product formulation. Agri-food waste inclusion level has shown to correlate positively with the increase in phenolic content and antioxidant capacity. Nevertheless, further studies are required to assess bioaccessibility and bioavailability of phenolic compounds in enriched food products to estimate the potential of agri-food waste in promoting human health and well-being.

Evaluation of the potential use of a carp (Cyprinus carpio) skin gelatine hydrolysate as an antioxidant component

2019 ◽  
Vol 10 (2) ◽  
pp. 1038-1048 ◽  
Author(s):  
Joanna Tkaczewska ◽  
Ewelina Jamróz ◽  
Piotr Kulawik ◽  
Małgorzata Morawska ◽  
Katarzyna Szczurowska
Keyword(s):  
Cyprinus Carpio ◽  
Food Systems ◽  
Antioxidant Properties ◽  
Food Products ◽  
Food Additive ◽  
Gelatin Hydrolysate ◽  
Carp Cyprinus Carpio ◽  
Fish Industry ◽  
By Products ◽  
Potential Use

The carp skin gelatin hydrolysate can be used as a food additive in various food systems, at the same time, improving the antioxidant properties of the food products and increasing the value of the by-products of the fish industry.

scholarly journals Total phenolic content and antioxidant capacity of agri-food waste and by-products

2018 ◽  
Vol 18 (1) ◽  
pp. 336-341 ◽  
Author(s):  
M. Castrica ◽  
R. Rebucci ◽  
C. Giromini ◽  
M. Tretola ◽  
D. Cattaneo ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Food Waste ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
By Products

scholarly journals Analytical Methods for Detection of Gluten in Food—Method Developments in Support of Food Labeling Legislation

2011 ◽  
Vol 94 (4) ◽  
pp. 1006-1025 ◽  
Author(s):  
Reka Haraszi ◽  
Hubert Chassaigne ◽  
Alain Maquet ◽  
Franz Ulberth
Keyword(s):  
European Union ◽  
Analytical Methods ◽  
Food Products ◽  
Well Being ◽  
Food Labeling ◽  
Bakery Products ◽  
Gluten Free ◽  
Strict Adherence ◽  
Eu Legislation ◽  
Policy Objectives

Abstract The current essential therapy of celiac disease is a strict adherence to a gluten-free diet. Besides food products that are naturally gluten-free, “very low gluten” and “glutenfree” bakery products have become available. The availability of immunochemical and other analytical methods to determine gluten markers in foods is of utmost importance to ensure the well being of gluten-sensitive individuals. The aim of this review was to evaluate if currently available methodologies are suitable to meet the requirements of food labeling standards for individual gluten source declaration, in order to achieve policy objectives. Codex Alimentarius and European Union (EU) legislation and gluten detection methodologies applicable at present have been summarized and compared. In 2009, the European Commission issued Regulation No. 41/2009 concerning the composition and labeling of foodstuffs suitable for people intolerant to gluten. This review constitutes a basis to investigate the possibility to develop a proteomic-based method for the specifc detection of gluten-containing cereals in food products, especially at or around the limits specifed in EU legislation.

scholarly journals Hidden potential of fruit waste and its utilization

2020 ◽  
Author(s):  
Damini Soni ◽  
Gargi Saxena
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Food Waste ◽  
Value Chain ◽  
Food Industry ◽  
Food Additives ◽  
Value Added ◽  
Good Source ◽  
Anti Oxidant ◽  
By Products

The global increasing population demands for more food production and food processing which consequently results in more food waste generation. The total waste produced in different stages of processing of food generally comprises of peels, pomace, seed, pulp, unused flesh and damaged food which is biodegradable in nature. These by-products are a good source of bioactive compounds like polyphenols, antioxidants and phytochemicals. They are the storehouse of complex carbohydrates, lipids, proteins and nutraceuticals depending on the nature of product produced for example poultry and meat industries are rich the source of proteins and lipids, fruits and vegetable processing industries are rich in bioactive compounds and cereal industries are good source of phenolic compounds and dietary fiber. The food waste or by-products are important source of colorants, fiber, flavoring and antimicrobials which are used in food industry as a source of food additives. The phenolic compounds present in by products of different foods exhibit anti-oxidant, anti-microbial, anti-inflammatory, immune-modulatory activity and play a major role in reducing the risk of cardiovascular problems, osteoporosis, thrombosis, platelets aggregation and diabetes in humans. By products from different industries can be used to develop value added products in India where poverty and malnutrition are the major issues. Developing effective policies for the utilization of food waste along the value chain can help reduce food waste problem and contribute towards food security and sustainability.Keywords: By products, Bioactive compounds, Food industry, Food waste.

Food industry by-products used as functional ingredients of bakery products

2017 ◽  
Vol 67 ◽  
pp. 106-128 ◽  
Author(s):  
Z.E. Martins ◽  
O. Pinho ◽  
I.M.P.L.V.O. Ferreira
Keyword(s):  
Food Industry ◽  
Bakery Products ◽  
Functional Ingredients ◽  
By Products

scholarly journals Determination of Phenolic Compounds in Gluten Free Pasta Fortified with Vegetal Powders

2021 ◽  
Vol 78 (2) ◽  
pp. 74
Author(s):  
Ioana TALOS ◽  
Elena Suzana BIRIȘ-DORHOI ◽  
Floricuta RANGA ◽  
Vanda BABALAU–FUSS ◽  
Maria TOFANA
Keyword(s):  
Phenolic Compounds ◽  
Human Development ◽  
Human Health ◽  
Phenolic Content ◽  
Food Products ◽  
Gluten Free

Food is necessary for human development. Several compounds from different food or food products possess bioactivities which help improve human health. In this study phenolic content of gluten free pasta and their ingredients were analysed using HPLC-DAD-ESI system. The phenolic compounds from the five ingredients (flours and powders), the control pasta and other five variants of gluten free pasta were identified. The highest content of phenolic compounds was identified in nettle powder (NP) and all the analyzed samples have a statistically significant content higher than the control.

scholarly journals Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2463
Author(s):  
Arun K. Das ◽  
Pramod K. Nanda ◽  
Premanshu Dandapat ◽  
Samiran Bandyopadhyay ◽  
Patricia Gullón ◽  
...  
Keyword(s):  
Current Knowledge ◽  
Health Benefits ◽  
Food Products ◽  
Well Being ◽  
Edible Mushrooms ◽  
Next Generation ◽  
Functional Ingredients ◽  
Muscle Foods ◽  
Bioactive Ingredients ◽  
Reduced Salt

Consumers are increasingly interested in nutritious, safe and healthy muscle food products with reduced salt and fat that benefit their well-being. Hence, food processors are constantly in search of natural bioactive ingredients that offer health benefits beyond their nutritive values without affecting the quality of the products. Mushrooms are considered as next-generation healthy food components. Owing to their low content of fat, high-quality proteins, dietary fibre and the presence of nutraceuticals, they are ideally preferred in formulation of low-caloric functional foods. There is a growing trend to fortify muscle food with edible mushrooms to harness their goodness in terms of nutritive, bioactive and therapeutic values. The incorporation of mushrooms in muscle foods assumes significance, as it is favourably accepted by consumers because of its fibrous structure that mimics the texture with meat analogues offering unique taste and umami flavour. This review outlines the current knowledge in the literature about the nutritional richness, functional bioactive compounds and medicinal values of mushrooms offering various health benefits. Furthermore, the effects of functional ingredients of mushrooms in improving the quality and sensory attributes of nutritionally superior and next-generation healthier muscle food products are also highlighted in this paper.

scholarly journals Using High-Pressure Technology to Develop Antioxidant-Rich Extracts from Bravo de Esmolfe Apple Residues

Antioxidants ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1469 ◽  
Author(s):  
Mário Bordalo ◽  
Inês J. Seabra ◽  
Andreia Bento Silva ◽  
Ana Paula Terrasso ◽  
Catarina Brito ◽  
...  
Keyword(s):  
High Pressure ◽  
Phenolic Compounds ◽  
Supercritical Co2 ◽  
Phenolic Content ◽  
Cell Model ◽  
Radical Production ◽  
Extraction Step ◽  
Pressure Extraction ◽  
Nt2 Cells ◽  
By Products

Bravo de Esmolfe (BE) is a traditional Portuguese apple highly appreciated by consumers due to its peculiar flavor and aroma. This apple contains higher concentration of phenolic compounds than other cultivars and is thus considered a rich source of antioxidants. Its sensorial and functional properties have attracted farmers’ associations to increase BE production. However, a large quantity of apples is wasted due to storage/transportation procedures that impact BE’s quality attributes. In this work, we applied high-pressure extraction methodologies to generate antioxidant-rich fractions from BE residues aiming at adding high value to these agro-food by-products. We performed a first extraction step using supercritical CO2, followed by a second extraction step where different CO2 + ethanol mixtures (10–100% v/v) were tested. All experiments were carried out at 25 MPa and 50 °C. Extracts were characterized in terms of global yield, phenolic content and antioxidant activity using chemical (ORAC, HOSC, HORAC) and cell-based assays (CAA). We demonstrated that, although the pressurized 100% ethanol condition promoted the highest recovery of phenolic compounds (509 ± 8 mg GAE/100 g BE residues), the extract obtained with 40% ethanol presented the highest CAA (1.50 ± 0.24 µmol QE/g dw) and ORAC (285 ± 16 µmol TEAC/g dw), as well as HOSC and HORAC values, which correlated with its content of epicatechin and procyanidin B2. Noteworthy, this fraction inhibited free radical production in human neurospheroids derived from NT2 cells, a robust 3D cell model for neuroprotective testing.

scholarly journals LC-ESI-QTOF-MS/MS Profiling and Antioxidant Activity of Phenolics from Custard Apple Fruit and By-Products

Separations ◽  
2021 ◽  
Vol 8 (5) ◽  
pp. 62
Author(s):  
Junxi Du ◽  
Biming Zhong ◽  
Vigasini Subbiah ◽  
Colin J. Barrow ◽  
Frank R. Dunshea ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Content ◽  
Nutrient Content ◽  
Apple Fruit ◽  
Antioxidant Potential ◽  
Phenolic Profile ◽  
Custard Apple ◽  
Animal Feeding ◽  
Published Research ◽  
By Products

Custard apple is an edible fruit grown in tropical and subtropical regions. Due to its abundant nutrient content and perceived health benefits, it is a popular food for consumption and is utilized as a medicinal aid. Although some published research had provided the phenolic compound of custard apple, the comprehensive phenolic profiling of Australian grown custard apple is limited. Hence, this research aimed to evaluate the phenolic content and antioxidant potential by various phenolic content and antioxidant assays, followed by characterization and quantification of the phenolic profile using LC-ESI-QTOF-MS/MS and HPLC-PDA. African Pride peel had the highest value in TPC (61.69 ± 1.48 mg GAE/g), TFC (0.42 ± 0.01 mg QE/g) and TTC (43.25 ± 6.70 mg CE/g), followed by Pink’s Mammoth peel (19.37 ± 1.48 mg GAE/g for TPC, 0.27 ± 0.03 mg QE/g for TFC and 10.25 ± 1.13 mg CE/g for TTC). African Pride peel also exhibited the highest antioxidant potential for TAC (43.41 ± 1.66 mg AAE/g), FRAP (3.60 ± 0.14 mg AAE/g) and ABTS (127.67 ± 4.60 mg AAE/g), whereas Pink’s Mammoth peel had the highest DPPH (16.09 ± 0.34 mg AAE/g), RPA (5.32 ± 0.14 mg AAE/g), •OH-RSA (1.23 ± 0.25 mg AAE/g) and FICA (3.17 ± 0.18 mg EDTA/g). LC-ESI-QTOF-MS/MS experiment successfully characterized 85 phenolic compounds in total, encompassing phenolic acids (20), flavonoids (42), stilbenes (4), lignans (6) and other polyphenols (13) in all three parts (pulp, peel and seeds) of custard apple. The phenolic compounds in different portions of custard apples were quantified by HPLC-PDA, and it was shown that African Pride peel had higher concentrations of the most abundant phenolics. This is the first study to provide the comprehensive phenolic profile of Australian grown custard apples, and the results highlight that each part of custard apple can be a rich source of phenolics for the utilization of custard apple fruit and waste in the food, animal feeding and nutraceutical industries.

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