scholarly journals Agro-Food Byproducts as a New Source of Natural Food Additives

Molecules ◽  
2019 ◽  
Vol 24 (6) ◽  
pp. 1056 ◽  
Author(s):  
Margarida Faustino ◽  
Mariana Veiga ◽  
Pedro Sousa ◽  
Eduardo Costa ◽  
Sara Silva ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Circular Economy ◽  
Food Production ◽  
Food Industry ◽  
Food Additives ◽  
Food Additive ◽  
Added Value ◽  
Natural Food ◽  
Secondary Products ◽  
Functional Ingredients

Nowadays, the agro-food industry generates high amounts of byproducts that may possess added value compounds with high functionality and/or bioactivity. Additionally, consumers’ demand for healthier foodstuffs has increased over the last years, and thus the food industry has strived to answer this challenge. Byproducts are generally secondary products derived from primary agro-food production processes and represent an interesting and cheaper source of potentially functional ingredients, such as peptides, carotenoids, and phenolic compounds, thus promoting a circular economy concept. The existing body of work has shown that byproducts and their extracts may be successfully incorporated into foodstuffs, for instance, phenolic compounds from eggplant can be potentially used as a mulfitunctional food additive with antimicrobial, antioxidant, and food colorant properties. As such, the aim of this review is to provide insights into byproducts and their potential as new sources of foodstuffs additives.

scholarly journals Ficus carica Fruits, By-Products and Based Products as Potential Sources of Bioactive Compounds: A Review

Agronomy ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 1834
Author(s):  
Candela Teruel-Andreu ◽  
Lucía Andreu-Coll ◽  
David López-Lluch ◽  
Esther Sendra ◽  
Francisca Hernández ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Food Industry ◽  
Added Value ◽  
Total Phenols ◽  
Fruit Peel ◽  
Functional Ingredients ◽  
Potential Sources ◽  
Potential Strategy ◽  
By Products

In this review, studies (n = 41) were searched in which the compounds and contents were determined for whole fig fruit, peel, leaves and pulp, the types of fig-based products were identified and their total phenols and antioxidant capacity as well as the potential uses of different extracts of fig parts were analyzed. There is a need to reduce the fruit’s environmental impacts (zero waste), and bioactive compounds from fig fruits present a high added value as functional ingredients. Focusing on fig by-products (peel, seeds, no-optimal fruits and leaves), individual compounds and/or extracts can increase the functional, nutritional and techno-functional properties of food products such as additives. A high number of phenolic compounds was found in whole fruit (n = 19), peel (n = 26), pulp (n = 24) and leaves (n = 42). Quercetin-3-O-rutioside was reported as the major individual phenolic compound in whole figs, while cyanidin-3-rutinoside, epicatechin and caftaric acid were the highest compounds in peel, pulp and leaves, respectively. A potential strategy could be the development of novel additives and/or ingredients for food industry from fig by-products. Therefore, the use and valorization of the waste material produced during fig processing should be further investigated.

scholarly journals By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 70 ◽  
Author(s):  
Natália Conceição ◽  
Bianca R. Albuquerque ◽  
Carla Pereira ◽  
Rúbia C. G. Corrêa ◽  
Camila B. Lopes ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Food System ◽  
Food Additives ◽  
Added Value ◽  
Phenolic Profile ◽  
Food Ingredients ◽  
Myrciaria Dubia ◽  
By Products ◽  
Fruit Part

Camu-camu (Myrciaria dubia (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were identified, with myricetin-O-pentoside and cyanindin-3-O-glucoside being the main compounds in peels, followed by p-coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel displayed the richest phenolic profile among samples, as well as the most significant antibacterial (MICs = 0.625–10 mg/mL) and anti-proliferative (GI50 = 180 µg/mL against HeLa cells) activities. For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results suggest the possibility of using the camu-camu peel as a source of food additives.

scholarly journals In vitro antioxidant extracts evaluation from the residue of the Hevea brasiliensis seed

2022 ◽  
Vol 12 (1) ◽  
Author(s):  
Giovanna Oleinik ◽  
Priscila Paola Dario ◽  
Katiane de Morais Gasperin ◽  
Dalila Moter Benvegnú ◽  
Fernanda Oliveira Lima ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Hevea Brasiliensis ◽  
Food Industry ◽  
Rubber Tree ◽  
Added Value ◽  
Future Research ◽  
Synthetic Antioxidants ◽  
Production Chain

AbstractThe antioxidants used in the food industry are essential to inhibit the formation of free radicals, preserving the existing properties in the different matrices. However, the insecurity of the synthetic antioxidants regarding human health propels search for natural substrates with potential antioxidant activity as an alternative to synthetic compounds. In this way, the work had as objective obtaining extracts from the seed pomace of the Hevea brasiliensis (rubber tree), relating the contents of flavonoids and total phenols in the application as an antioxidant. The methodology consisted of the extraction using four solvents, varying extractive methods, time, and seed concentrations. The antioxidant activity in vitro was evaluated by capturing the DPPH (2,2-diphenyl-1-picryl-hydrazil) radical. The optimized results demonstrate that the aqueous extracts produced in the Soxhlet in the concentrations of 85 g L−1 and retention time of 4 h reached 37.73 ± 1.69% in the antioxidant tests of the free radical DPPH capture, 1405.15 mg EAC 100 g−1 in the quantification of phenolic compounds and 223.34 mg 100 g−1 of total flavonoids. Thus, this work may contribute to the realization of studies and future research for characterization and identification concerning which phenolic compounds and flavonoids attribute the antioxidant characteristic to the extracts produced, enabling the discovery of products with high added value in the production chain. In addition, because the water used as a solvent showed greater antioxidant potential between the extracts, the non-toxic and environmentally friendly character is highlighted, allowing a wide variety of applications in the food industry.

scholarly journals Green and Sustainable Valorization of Bioactive Phenolic Compounds from Pinus By-Products

Molecules ◽  
2020 ◽  
Vol 25 (12) ◽  
pp. 2931 ◽  
Author(s):  
Pedro Ferreira-Santos ◽  
Elisa Zanuso ◽  
Zlatina Genisheva ◽  
Cristina M. R. Rocha ◽  
José A. Teixeira
Keyword(s):  
Phenolic Compounds ◽  
Electric Fields ◽  
Bioactive Compounds ◽  
Food Additives ◽  
Extraction Methods ◽  
Industrial Applications ◽  
Added Value ◽  
Green Technologies ◽  
By Products ◽  
Pine Species

In Europe, pine forests are one of the most extended forests formations, making pine residues and by-products an important source of compounds with high industrial interest as well as for bioenergy production. Moreover, the valorization of lumber industry residues is desirable from a circular economy perspective. Different extraction methods and solvents have been used, resulting in extracts with different constituents and consequently with different bioactivities. Recently, emerging and green technologies as ultrasounds, microwaves, supercritical fluids, pressurized liquids, and electric fields have appeared as promising tools for bioactive compounds extraction in alignment with the Green Chemistry principles. Pine extracts have attracted the researchers’ attention because of the positive bioproperties, such as anti-inflammatory, antimicrobial, anti-neurodegenerative, antitumoral, cardioprotective, etc., and potential industrial applications as functional foods, food additives as preservatives, nutraceuticals, pharmaceuticals, and cosmetics. Phenolic compounds are responsible for many of these bioactivities. However, there is not much information in the literature about the individual phenolic compounds of extracts from the pine species. The present review is about the reutilization of residues and by-products from the pine species, using ecofriendly technologies to obtain added-value bioactive compounds for industrial applications.

FOOD SAFETY POLICY FROM THE PERSPECTIVE OF AUSTRIAN SCHOOL OF ECONOMICS

2017 ◽  
Vol XIX (1) ◽  
pp. 104-109
Author(s):  
Jacek Maśniak
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Food Industry ◽  
Added Value ◽  
Austrian School ◽  
Safety Policy ◽  
Austrian School Of Economics ◽  
Technical Requirements ◽  
Production And Consumption ◽  
Industry And Commerce

The aim of the article is the economic evaluation of the effects of food safety policy in the light of the Austrian school of economics theories. Food safety policy imposes stringent requirements for food production and consumption, what deprives the food of natural character. This kind of policy ignores the diversified consumers needs. Sanitary, veterinary and technical requirements limit the possibilities of the food production by fragmented farms. The function of food producers takes concentrated food industry. The transfer of added value from agriculture to industry and commerce occurs.

scholarly journals Plant Secondary Metabolites: An Opportunity for Circular Economy

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 495
Author(s):  
Ilaria Chiocchio ◽  
Manuela Mandrone ◽  
Paola Tomasi ◽  
Lorenzo Marincich ◽  
Ferruccio Poli
Keyword(s):  
Secondary Metabolites ◽  
Circular Economy ◽  
Biological Activities ◽  
Wide Spectrum ◽  
Food Additives ◽  
Plant Secondary Metabolites ◽  
Industrial Sector ◽  
Industrial Wastes ◽  
Added Value ◽  
Chemical Structures

Moving toward a more sustainable development, a pivotal role is played by circular economy and a smarter waste management. Industrial wastes from plants offer a wide spectrum of possibilities for their valorization, still being enriched in high added-value molecules, such as secondary metabolites (SMs). The current review provides an overview of the most common SM classes (chemical structures, classification, biological activities) present in different plant waste/by-products and their potential use in various fields. A bibliographic survey was carried out, taking into account 99 research articles (from 2006 to 2020), summarizing all the information about waste type, its plant source, industrial sector of provenience, contained SMs, reported bioactivities, and proposals for its valorization. This survey highlighted that a great deal of the current publications are focused on the exploitation of plant wastes in human healthcare and food (including cosmetic, pharmaceutical, nutraceutical and food additives). However, as summarized in this review, plant SMs also possess an enormous potential for further uses. Accordingly, an increasing number of investigations on neglected plant matrices and their use in areas such as veterinary science or agriculture are expected, considering also the need to implement “greener” practices in the latter sector.

scholarly journals Phytochemicals of Conocarpus spp. as a Natural and Safe Source of Phenolic Compounds and Antioxidants

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 1069
Author(s):  
Hanan S. Afifi ◽  
Hassan M. Al Marzooqi ◽  
Mohammad J. Tabbaa ◽  
Ahmed A. Arran
Keyword(s):  
Phenolic Compounds ◽  
Protocatechuic Acid ◽  
Ethanol Concentration ◽  
Sinapic Acid ◽  
Food Additive ◽  
Natural Food ◽  
Coumaric Acid ◽  
Plant Parts ◽  
Conocarpus Erectus ◽  
Different Parts

Optimization of the extraction conditions of polyphenolic compounds for different parts of the Damas species, Conocarpus lancifolius and Conocarpus erectus, grown under UAE conditions was studied. The combination of ethanol concentration (50, 75, and 100%), temperature (45, 55, and 65 °C) and time (1, 2, and 3 h) was used by applying the Response Surface Methodology. The data showed that the extracts (n = 90) contained phenolic compounds, flavonoids, and tannins, and were free of alkaloids. Changing the extraction conditions had a significant effect on the detection of phytosterols, saponins, and glycosides and on the solubility of vanillic acid, p-coumaric acid, sinapic acid, t-ferulic acid, rutin hydrate, protocatechuic acid, quercetin, and flavone. The data reveal that the roots and leaves of C. erectus and the leaves and fruits of C.lancifolius are the most important plant parts from which to extract these compounds. This study draws attention to the unordinary use of Conocarpus spp. as a source of natural food additive.

scholarly journals Identifikasi Boraks pada Lontong Sayur di Sunmor UGM

2017 ◽  
Vol 2 (2) ◽  
pp. 48
Author(s):  
Dian Wuri Astuti ◽  
Siti Fatimah ◽  
Ana Zubaidah
Keyword(s):  
Laboratory Tests ◽  
Food Industry ◽  
Food Additives ◽  
Descriptive Study ◽  
Food Additive ◽  
Wood Preservatives ◽  
Test Paper ◽  
Rice Cake ◽  
Cleaning Agents ◽  
Food Needs

Background: The number of people in Indonesia led to increased food needs have also increased. This causes a variety of food products appear with different variations to make it more durable, attractive and profitable. Food Additives (BTM) in everyday life has been used by the general public in making food. Since the old borax misused by manufacturers as a food additive, but is actually a function of borax used in non-food industry as a solder material, cleaning agents, wood preservatives, antiseptics, and cockroach control. One of the suspected food is rice cake containing borax. The purpose of this study was to determine whether there is borax content in vegetable rice cake that is sold in Sunmor UGM. Methods: This research is a descriptive study with qualitative laboratory tests using test paper color saffron. The sample in this study is the rice cake in Sunmor UGM. The data were analyzed descriptively and presented in tables, percentages and narrative. Results: The study identified borax on vegetable rice cake at Sunmor UGM many as 13 indicate that the samples tested did not contain borax. Conclusion: vegetable rice cake samples at the Sunmor UGM checked 100% negative containing borax.

scholarly journals Carotenoids: Source of Food Colour and its Benefits

2020 ◽  
Vol 6 (7) ◽  
pp. 42-51
Keyword(s):  
Food Industry ◽  
Food Additives ◽  
Natural Food ◽  
Allergic Reactions ◽  
Bakery Products ◽  
Food Industries ◽  
Food Colorant ◽  
Medicinal Value ◽  
Food Colour ◽  
Yellow Orange

Food colour or food additives are widely used in a food industries, to enhance the organoleptic (colour, flavour, appurtenance, taste and texture) quality to food. To protect and increase the shelf life of food, additives are incorporated into it, normally food additive or food colorant from synthetic origin are mostly used in food industry. Colours like yellow, orange, red, green etc. are highly preferred in soft drinks, candies, bakery products etc. which carries some adverse effects on human health such as allergic reactions, hyperactivity, carcinoma etc. An alternative is to use natural food colorant/additive from natural sources in the form of carotenoids which can be incorporated into food with medicinal value or health benefits.

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