Unlocking the potential of olive residues for functional purposes: update on human intervention trials with health and cosmetic products

Olive mill waste (OMW) is a promising source of valuable compounds such as polyphenols, terpenes, sterols, and other bioactive compounds, which are of interest to the pharmaceuticals and cosmeceutical industries. This review examines the potential of OMW extracts for health and beauty applications based on evidence reports from human clinical trials. The results achieved to date indicate health-enhancing properties, but little is known about the underlying mechanisms of action, dose–response relationships, and long-term impacts. Therefore, while olive by-products, extracted using eco-friendly methods, present opportunities for the development of high-value health and cosmetic products, further studies are necessary to determine the full range of their effects and establish specific therapeutic strategies. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.     

Extraction of bioactive compounds from purple corn using emerging technologies: A review

The increase in the use of bioactive compounds from purple corn in the food and pharmaceutical industries has led to the investigation of nonconventional extraction technologies that allow one to obtain more of these compounds. In this context, nonconventional techniques, known as emerging technologies, use more efficient processes that are safe for the environment, in addition to obtaining products with better functional characteristics as compared to those obtained by conventional technologies. This review aims to provide information on different nonconventional techniques used in the extraction of bioactive compounds from purple corn.     

Valorisation of tuna viscera by endogenous enzymatic treatment

Fish processing industry generates a considerable amount of by-products which represent an environmental problem. Only a small portion of these residues is used for the production of low marketable products. Therefore, industrially scalable processes yielding value-added products would be highly desirable. Different to others studies, this work deals with potential valorisation of bullet tuna (Auxis rochei) viscera using its endogenous enzymes without previous separation stage for the production of bioactive hydrolysates. Functional and bioactive properties of hydrolysates produced at different degree of hydrolysis (DH 3%, 6% and 9%) were evaluated. The endogenous enzyme hydrolysates (EH) obtained by the proposed low cost treatment were compared with hydrolysates produced with a well-known commercial enzyme: subtilisin. Regarding functional properties, EH presented similar or even better solubility, emulsifying and oil binding capacities than subtilisin hydrolysate (SH). EH also showed very interesting antioxidative properties, particularly metal reducing and radical scavenging activity. Additionally, the ACE inhibitory activity of EH at low degree of hydrolysis was comparable to SH. According to these results, bullet tuna viscera protein can be value-added by endogenous enzyme hydrolysis.     

Update on potential of edible mushrooms: high-value compounds,extraction strategies and bioactive properties

The traditional and growing importance of mushrooms due to their rich composition in nutritive and bioactive compounds converts the whole feedstock and their fractions into versatile attractive ingredients for food and nutraceuticals. The processing conditions are critically relevant to selectively recover high-valuable compounds in a sustainable way. This short review, covering scientific papers published in the last 2 years, offers an updated vision of the study and applications of edible mushroom bioactive compounds, covering aspects in relation to the novelties in the cultivation, isolation, identification, characterisation of chemical and biological properties, extraction technologies and purification, as well as food applications, particularly in novel foods.     

Extraction and purification of high added value compounds from by-products of the winemaking chain using alternative/nonconventional processes/technologies

Grape byproducts are today considered as a cheap source of valuable compounds since existent technologies allow the recovery of target compounds and their recycling. The goal of the current article is to explore the different recovery stages used by both conventional and alternative techniques and processes. Alternative pre-treatments techniques reviewed are: ultrasounds, pulsed electric fields and high voltage discharges. In addition, nonconventional solvent extraction under high pressure, specifically, supercritical fluid extraction and subcritical water extraction are discussed. Finally alternative purification technologies, for example membrane processing were also examined. The intent is to describe the mechanisms involved by these alternative technologies and to summarize the work done on the improvement of the extraction process of phenolic compounds from winery by-products. With a focus on the developmental stage of each technology, highlighting the research need and challenges to be overcome for an industrial implementation of these unitary operations in the overall extraction process. A critical comparison of conventional and alternative techniques will be reviewed for ethe pre-treatment of raw material, the diffusion of polyphenols and the purification of these high added value compounds. This review intends to give the reader some key answers (costs, advantages, drawbacks) to help in the choice of alternative technologies for extraction purposes.     

Current technologies and new insights for the recovery of high valuable compounds from fruits by-products

The recovery of high valuable compounds from food waste is becoming a tighten issue in food processing. The large amount of non-edible residues produced by food industries causes pollution, difficulties in the management, and economic loss. The waste produced during the transformation of fruits includes a huge amount of materials such as peels, seeds, and bagasse, whose disposal usually represents a problem. Research over the past 20 years revealed that many food wastes could serve as a source of potentially valuable bioactive compounds, such as antioxidants and vitamins with increasing scientific interest thanks to their beneficial effects on human health. The challenge for the recovery of these compounds is to find the most appropriate and environment friendly extraction technique able to achieve the maximum extraction yield without compromising the stability of the extracted products. Based on this scenario, the aim of the current review is twofold. The first is to give a brief overview of the most important bioactive compounds occurring in fruit wastes. The second is to describe the pro and cons of the most up-to-dated innovative and environment friendly extraction technologies that can be an alternative to the classical solvent extraction procedures for the recovery of valuable compounds from fruit processing. Furthermore, a final section will take into account published findings on the combination of some of these technologies to increase the extracts yields of bioactives.     

鱼类下脚料在工业中应用的研究进展

水产品加工业每年产生大量的下脚料,但下脚料的有效利用率很低,随意丢弃这些下脚料既会对环境造成危害也会使资源大量浪费。所以从这些下脚料中提取具有生物活性的功能性成分不仅可以减少污染而且可以再生产出高附加值的产品应用到整个工业领域。本文综述了鱼加工下脚料研究现状,尤其是其工业应用,希望能对鱼加工下脚料的高效开发利用提供有益借鉴。      

Proximal composition,bioactive compounds and biorefinery approach in potato tubers of Solanum tuberosum Group Phureja: a review

Potato tubers of Group Phureja have a great relevance in terms of production and consumer acceptance in the Andean countries. However, its proximal characteristics, nutritional value and bioactive compounds have been scarcely known. For the first time, this work aims to give an overview on tubers of Group Phureja characteristics, including research works from 1993 to 2019. When analysing the micronutrients and bioactive analytes, sodium, niacin and carotenoid contents are higher as compared to those of the Group Tuberosum. Likewise, the application of a biorefinery approach for the valorisation of Group Phureja wastes was proposed. These wastes may come from tubers that fail to meet quality parameters or by processing potato products. The possibility of obtaining useful compounds for the food, feed, materials, energy and chemical industries is described. The strategy of valorisation of wastes was focused on the production of starch and proteins, previously reported with important technological properties.     

Innovations in value-addition of edible meat by-products

While muscle foods are the more commonly consumed portion of an animal, meat by-products such as the entrails and internal organs are also widely consumed. Considered high-priced delicacies or waste material to be tossed away, the use and value of offal-edible and inedible meat by-products depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and internal organs of harvested animals comprise a wide variety of products including human or pet food or processed materials in animal feed, fertilizer, or fuel. Industry is using science and innovation to add value to animal by-products far beyond its usual profitability. Regardless of the final product's destination, it is still necessary to employ the most up-to-date and effective tools to analyze these products for nutritional properties, to search for key active molecules in nutrition like bioactive peptides, food safety (antimicrobial peptides), medicine, cosmetics or other fields, to develop new technological applications and to continue innovation towards advanced value-addition of meat by-products.     

甘薯生物活性成分功能特性研究进展

甘薯是重要的粮食作物,在世界范围内被广泛种植。随着全球不可再生资源的加剧匮乏,材料学和生命科学的快速兴起,甘薯的研究、应用领域也得到了进一步的拓展和深化。近年来,甘薯生物活性成分的功能特性成为研究的热点。本文对近年来国内外学者对从甘薯中提取的纤维素、甘薯多糖、糖蛋白、酚类、醛类、醇类等生物活性成分在抗氧化和诱发糖尿病、高血糖、高血脂以及肿瘤等体内外实验中所取得的研究进展和成果进行综述。通过对这些最新研究成果的梳理,可为相关院校、科研院所和企业单位提供相应参考。     

Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties

Processing and stabilising onion wastes (residues and surpluses of onion) could solve the environmental problem derived from a great onion wastes disposal. Moreover, obtaining stabilised onion by-products as natural antioxidant food ingredients could be advantageous to food industry, not only to improve the use of onion wastes but also to obtain new natural and functional ingredients. The aim of this study was to characterise onion by-products – juice, paste and bagasse – from two Spanish onion cultivars – ‘Figueres’ and ‘Recas’ – that have been stabilised by thermal treatments – freezing, pasteurisation and sterilisation – in order to evaluate the effect of the processing and stabilisation treatment on the bioactive composition, antioxidant activity and polyphenol oxidase (PPO) enzyme inhibition capacity. The results obtained triggered to choose one onion by-product offering better characteristics for its potential development as a food ingredient: source of antioxidant and antibrowning bioactive compounds. In this study it was shown that processing of ‘Recas’ onion wastes to obtain a paste (mixture content) and applying a mild pasteurisation were the best alternatives to obtain an interesting stabilised onion by-product with good antioxidant properties that made useful its use as functional food ingredient.     

Valorisation of food wastes to produce natural pigments using non-thermal novel extraction methods: a review

Waste or by-products produced during food processing can be used as a potential source of bioactive compounds including natural pigments. Natural pigments/colourants have numerous health benefits whereas the synthetic colourants have many negative effects on human health. Thus, there is a considerable interest worldwide in pigments extraction from natural sources. Conventional extractions such as soxhlet extraction, water distillation, and solvent extraction have many limitations such as large solvent consumption, long extraction time, and low extraction yields. Therefore, novel techniques such as high pressure, ultrasound, negative pressure and electric field have been employed to assist the pigment extraction process. The novel extraction methods are being developed with the primary aim of higher pigment yield, lower solvent consumption, minimised environmental effects and the convenience of extraction. With this perspective, the present review provides recent insights into the recovery of natural pigments from food wastes/by-products and the application of novel non-thermal technologies for their recovery.     

Recovery of bioactive compounds in kiwifruit juice by ultrafiltration

Food quality is not only a function of nutritional values but also of the presence of bioactive compounds exerting a positive effects on human health.This research was undertaken to study the influence of the ultrafiltration (UF) on the composition of some bioactive compounds of the kiwifruit juice in order to develop a natural product which can be used to fortify foods and beverages. At the same time the effect of transmembrane pressure (TMP) and temperature on the permeate flux was also investigated in order to identify the optimal operating conditions for the processing of the juice. An optimal TMP value occurred at 0.6–0.65 bar in different conditions of cross flow velocities. Steady-state permeate fluxes increased linearly with temperature in the range 20–30 °C.The kiwifruit juice was clarified in optimal operating conditions, according to the batch concentration mode, up to a final volume reduction factor (VRF) of 2.76.The analyses of flux decay according to fouling models reported in the literature revealed that the formation of a cake layer covering the entire surface of the membrane is the main cause of the membrane fouling.Most bioactive compounds of the depectinised kiwifruit juice were recovered in the clarified fraction of the UF process. The rejection of the UF membrane towards total phenolics was 13.5%. The recovery of glutamic, folic, ascorbic and citric acids, in the clarified juice, with respect to the initial feed, was dependent on the final VRF of the UF process: an increase of the VRF determines an increase of these compounds in the clarified juice. The rejections of the UF membrane towards these compounds were in the range 0–4.3%.

Industrial relevance

Among different substances contained in the kiwifruit a primary role, in the safeguard of the human health, is carried out by some bioactive compounds such as ascorbic, folic, citric, glutamic acids and polyphenols.This research was undertaken to study the influence of ultrafiltration on the composition of these compounds in order to develop a natural product which can be used to fortify foods and beverages.     

The profile,content and antioxidant activity of anthocyanin in germinated naked barley grains with infrared and hot air drying

Anthocyanin-rich naked barley has attracted considerable attention recently. In this study, the naked barley was allowed to germinate and took samples every 12 h, and dried by infrared or hot air. A total of 11 anthocyanins were detected, and germination and drying did not cause their profile to change. The total content of anthocyanins increased after germination, and hot air drying (53.45–68.53 mg/100 g) was more reserved than infrared drying (46.44–55.46 mg/100 g). Moreover, the sprouting improved the ferric reducing antioxidant power and the free radical scavenging ability of ABTS, DPPH, hydroxyl and superoxide anion capacity, and the germinated for 24 h by hot air drying sample had the strongest antioxidant capacity. Meanwhile, the metabolic position of seven anthocyanins was accurately found in the anthocyanin metabolic pathway. This study provides a theoretical basis for germination and hot air drying to improve the bioactive components and antioxidant properties of naked barley.     

Applications of novel processing technologies to enhance the safety and bioactivity of milk

Bioactive compounds in food can have high impacts on human health, such as antioxidant, antithrombotic, antitumor, and anti-inflammatory activities. However, many of them are sensitive to thermal treatments incurred during processing, which can reduce their availability and activity. Milk, including ovine, caprine, bovine, and human is a rich source of bioactive compounds, including immunoglobulins, vitamins, and amino acids. However, processing by various novel thermal and non-thermal technologies has different levels of impacts on these compounds, according to the studies reported in the literature, predominantly in the last 10 years. The reported effect of these technologies either covers microbial inactivation or the bioactive composition; however, there is a lack of comprehensive compilation of studies that compare the effect of these technologies on bioactive compounds in milk (especially, caprine and ovine) to microbial inactivation at similar settings. This research gap makes it challenging to conclude on the specific processing parameters that could be optimized to achieve targets of microbial safety and nutritional quality at the same time. This review covers the effect of a wide range of thermal and non-thermal processing technologies including high-pressure processing, pressure-assisted thermal sterilization, pulsed-electric field treatment, cold plasma, microwave-assisted thermal sterilization, ultra-high-pressure homogenization, ultrasonication, irradiation on the bioactive compounds as well as on microbial inactivation in milk. Although a combination of more than one technology could improve the reduction of bacterial contaminants to meet the required food safety standards and retain bioactive compounds, there is still scope for research on these hurdle approaches to simultaneously achieve food safety and bioactivity targets.     

Specific antigen-based and emerging detection technologies of mycotoxins

Mycotoxins are secondary fungal metabolites produced by certain types of filamentous fungi or molds, such as Aspergillus, Fusarium, Penicillium, and Alternaria spp. Mycotoxins are natural contaminants of agricultural commodities, and their prevalence may increase due to global warming. According to the Food and Agriculture Organization of the United Nations, approximately 25% of the world's food crops are annually contaminated with mycotoxins. Mycotoxin-contaminated food and feed pose a high risk to both human and animal health. For instance, they possess carcinogenic, immunosuppressive, hepatotoxic, nephrotoxic, and neurotoxic effects. Hence, various approaches have been used to assess and control mycotoxin contamination. Significant challenges still exist because of the complex heterogeneous nature of food and feed composition. The potential of antigen-based approaches, such as enzyme-linked immunosorbent assay, flow injection immunoassay, chemiluminescence immunoassay, lateral flow immunoassay, and flow-through immunoassay, would contribute to our understanding about mycotoxins' rapid identification, their isolation, and the basic principles of the detection technologies. Additionally, we address other emerging technologies of potential application in the detection of mycotoxins. The data included in this review focus on basic principles and results of the detection technologies and would be useful as benchmark information for future research. © 2019 Society of Chemical Industry     

Valorisation of protein hydrolysates from animal by-products: perspectives on bitter taste and debittering methods: a review

Conversion of animal by-products to high value-added food ingredients is one of the top trends in the slaughter industry. Enzymatic hydrolysis of animal by-products can generate protein hydrolysates, which provides an opportunity for effective utilisation. However, bitterness of protein hydrolysate is a major undesirable aspect for various applications. In this review, the current knowledge on protein hydrolysates from animal by-products is briefly reviewed. The structural features of bitter peptides and bitter taste receptors are summarised. Moreover, the potential approaches for debittering protein hydrolysates are highlighted, including exopeptidase treatment, Maillard reaction, plastein reaction and encapsulation. In addition, the current debittering strategies and challenges are also discussed. This article presents some opportunities to utilise protein hydrolysates from animal by-products and their debittering methods.     

Anti-inflammatory potential of mushroom extracts and isolated metabolites

BackgroundIn the recent years natural resources are being in focus due to their great potential to be exploited in the discovery/development of novel bioactive compounds and, among them, mushrooms can be highlighted as alternative sources of anti-inflammatory agents.Scope and approachThe present review reports the anti-inflammatory activity of mushroom extracts and of their bioactive metabolites involved in this bioactive action. Additionally the most common assays used to evaluate mushrooms anti-inflammatory activity were also reviewed, including in vitro studies in cell lines, as well as in animal models in vivo.Key findings and conclusionsThe anti-inflammatory compounds identified in mushrooms include polysaccharides, terpenes, phenolic acids, steroids, fatty acids and other metabolites. Among them, polysaccharides, terpenoids and phenolic compounds seem to be the most important contributors to the anti-inflammatory activity of mushrooms as demonstrated by numerous studies. However, clinical trials need to be conducted in order to confirm the effectiveness of some of these mushroom compounds namely, inhibitors of NF-κB pathway and of cyclooxygenase related with the expression of many inflammatory mediators.     

Effect of principal polyphenolic components in relation to antioxidant activity in conventional and organic red wines during storage

Many of the health beneficial physiological effects of the spice—turmeric (Curcuma longa), documented in recent years are attributable to the major flavour and colouring compound curcumin. Considerable decrease in the concentration of bioactive compound curcumin has been observed during the heat processing of turmeric. This study was aimed at understanding the nature of altered/degraded compounds formed from the bioactive spice compound—curcumin as a result of heat treatment encountered during domestic cooking. Among several of the degradation compounds of curcumin, three major ones were characterized as ferulic acid, vanillin and vanillic acid on the basis of their UV absorption, proton NMR spectra and mass spectral data of LC fractions, as well as by comparison of the three identified compounds with respective standards. The study confirmed the vulnerability of the diketone bridge in curcumin molecule to heat. In addition, formation of vanillic acid and vanillin indicated that the molecule is sensitive to heat at the first carbon atom of the alkyl chain which is connecting the two phenyl moieties.     

垃圾渗滤液处理技术研究进展

随着经济的快速增长以及工业化、城市化进程的加快,使固体废弃物的产量不断增加,而卫生垃圾填埋场是处理固体废物最常用的一种方法.但其存在的主要缺点是,雨水或地下水会渗入垃圾填埋场,从而产生垃圾渗滤液.垃圾渗滤液不仅会严重污染环境且难以处理,而传统的处理过程已无法去除渗滤液中所含的一些污染物,这些污染物最终会影响自然环境、生...