This review presents innovative extraction techniques and their role in promoting sustainable ingredients for the food, cosmetic and pharmaceutical industries. These techniques (such as microwave, ...ultrasound, pulse electric field, instant controlled pressure drop, sub- and super-critical fluid processing, extrusion, mechanochemistry, high pressure, and ohmic, UV and IR heating) use or produce less solvent, energy, and hazards. This review will provide the necessary theoretical background and some details about green extraction techniques, their mechanisms, some applications, and environmental impacts. We will pay special attention to the strategies and present them as success stories for research and education and at the industrial scale.
This review presents innovative extraction techniques and their role in promoting sustainable ingredients for the food, cosmetic and pharmaceutical industries.
Food is one of the most traded goods, and the conflict in Ukraine, one of the European breadbaskets, has triggered a significant additional disruption in the global food supply chains after the ...COVID-19 impact. The disruption to food output, supply chains, availability, and affordability could have a long-standing impact. As a result, the availability and supply of a wide range of food raw materials and finished food products are under threat, and global markets have seen recent increases in food prices. Furthermore, the Russian-Ukrainian conflict has adversely affected food supply chains, with significant effects on production, sourcing, manufacturing, processing, logistics, and significant shifts in demand between nations reliant on imports from Ukraine. This paper aims to analyze the impacts of the conflict between Russia and Ukraine on the effectiveness and responsiveness of the global food supply chains. A PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) approach, including grey literature, was deployed to investigate six key areas of the food supply chains that would be impacted most due to the ongoing war. Findings include solutions and strategies to mitigate supply chain impacts such as alternative food raw materials, suppliers and supply chain partners supported by technological innovations to ensure food safety and quality in warlike situations.
The design of functional foods has grown recently as an answer to rising consumers' concerns and demands for natural, nutritional and healthy food products. Nanoencapsulation is a technique based on ...enclosing a bioactive compound (BAC) in liquid, solid or gaseous states within a matrix or inert material for preserving the coated substance (food or flavor molecules/ingredients). Nanoencapsulation can improve stability of BACs, improving the regulation of their release at physiologically active sites. Regarding materials for food and nutraceutical applications, the most used are carbohydrate-, protein- or lipid-based alternatives such as chitosan, peptide-chitosan and β-lactoglobulin nanoparticles (NPs) or emulsion biopolymer complexes. On the other hand, the main BACs used in foods for health promoting, including antioxidants, antimicrobials, vitamins, probiotics and prebiotics and others (minerals, enzymes and flavoring compounds). Nanotechnology can also play notable role in the development of programmable food, an original futuristic concept promising the consumers to obtain high quality food of desired nutritive and sensory characteristics.
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Proximate composition (moisture, protein, lipid and ash content) and nutritional value (fatty acid, amino acid and mineral profile) of three macroalgae (
,
and
) were studied. Chemical composition ...was significantly (
< 0.001) different among the three seaweeds. In this regard, the
presented the highest fat content (6.54% of dry matter); whereas,
showed the highest protein level (12.99% dry matter). Regarding fatty acid content, the polyunsaturated fatty acids (PUFAs) were the most abundant followed by saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs). On the other hand, the three seaweeds are a rich source of K (from 3781.35 to 9316.28 mg/100 g), Mn (from 8.28 to 1.96 mg/100 g), Na (from 1836.82 to 4575.71 mg/100 g) and Ca (from 984.73 to 1160.27 mg/100 g). Finally, the most abundant amino acid was glutamic acid (1874.47-1504.53 mg/100 dry matter), followed by aspartic acid (1677.01-800.84 mg/100 g dry matter) and alanine (985.40-655.73 mg/100 g dry matter).
Diseases related to oxidative stress and food quality decay are of major concern worldwide as they can lead to economic losses in both public health and food production. The antioxidant peptides, ...extracted from food proteins, can be explored as natural new drug and food ingredient.
Antioxidant peptides are extracted from non-antioxidant precursor proteins from different origin by the activity of either proteolytic microorganisms or isolated enzymes. In the present review, the main sources of bioactive peptides will be discussed. Moreover, the current strategies to obtain these compounds as well as their health benefits and in vivo biological effects will be evaluated. Considerations for further research and development of strategies to increase the knowledge about this underexplored activity of peptides will be also considered.
Bioactive peptides' content and profile differ according to the matrix studied and the method used. The utilization of fermentation processes and enzymes has been established to obtain antioxidant bioactive peptides from proteins, being isolated enzymes the most commonly used method, due to their superior control over releasing and obtaining targeted peptides. Antioxidant peptides have the ability to reduce the formation of oxidative products along with the induction of antioxidant enzymes in vivo. However, at this stage of development more in vivo studies are needed in order to evaluate the specific effects on the health of selected antioxidant peptides. In food technology, successful application in meat products strengthens the role of selected peptides as antioxidant additives, although there is a need to observe the effects of the isolated bioactive peptides in other food matrices along with studies to scale-up its production.
•Different antioxidant potential according to the targeted bioactive peptide (BP).•Health benefits and in vivo biological effects differed according to targeted BP.•Isolated enzymes preferred for the production of BP instead of fermentation.•Important selecting enzymes or bacteria species and strains to release BP.•There is a need to observe the effects of (BP) in real food matrices.
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Meat and meat products are perishable products that require the use additives to prevent the spoilage by foodborne microorganisms and pathogenic bacteria. Current trends for products without ...synthetic preservatives have led to the search for new sources of antimicrobial compounds. Essential oils (EOs), which has been used since ancient times, meet these goals since their effectiveness as antimicrobial agents in meat and meat products have been demonstrated. Cinnamon, clove, coriander, oregano, rosemary, sage, thyme, among others, have shown a greater potential to control and inhibit the growth of microorganisms. Although EOs are natural products, their quality must be evaluated before being used, allowing to grant the Generally Recognized as Safe (GRAS) classification.
The bioactive compounds (BAC) present in their composition are linked to their activity, being the concentration and the quality of these compounds very important characteristics. Therefore, a single mechanism of action cannot be attributed to them. Extraction technique plays an important role, which has led to improve conventional techniques in favour of green emerging technologies that allow to preserve better target bioactive components, operating at lower temperatures and avoiding as much as possible the use of solvents, with more sustainable processing and reduced energy use and environmental pollution. Once extracted, these compounds display greater inhibition of gram-positive than gram-negative bacteria. Membrane disruption is the main mechanism of action involved.
Their intense characteristics and the possible interaction with meat components make that their application combined with other EOs, encapsulated and being part of active film, increase their bioactivity without modifying the quality of the final product.
•A wide variety of valuable compounds can be obtained from essential oils (EOs).•The application of EOs allows to inhibit the growth of several pathogenic bacteria.•Phenolic compounds are the main responsible for their microbial activity of essential oils.•The application of EOs is conditioned by their suitability and their potential toxicological effects.
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Watermelon (Citrullus lanatus) represents the largest cultivated member of the Cucurbitaceae family, showing great relevance from the economic point of view and largely consumed around the world ...accounting for about 7% of the world area dedicated to the production of vegetables, with 67% of the total quantity produced in China. It is characterized by several bioactive compounds, showing different chemical structures, such as carotenoids, xanthophylls, phenolic compounds, citrulline, and unsaturated fatty acids. The good amount of total polyphenols, vitamin C, citrulline and the excellent supply of lycopene, about 40% compared to raw tomatoes, give a measure of the importance of this fruit respect to the other crops considering the beneficial effects of these compounds on human health.
In the last decades, this great interest towards natural bioactive compounds led many researchers to study watermelon as natural source of bioactive compounds, mainly when considering some biological properties, including antioxidant, antimicrobial and anti-inflammatory activities, inhibition or induction of enzymes, inhibition of receptor activities, together with induction/inhibition of gene expression. However, the most of scientific literature on this topic was based on in vitro assays, thus limiting the comprehensive understanding of the real health-promoting outcomes.
Therefore, the aim of this review was to present the up-to-date research carried out on watermelon phytochemicals, showing the most important biological activities reported from both in vitro and in vivo trials. Besides, the potential exploitation of watermelon by-products in the green circular economy and food-waste valorization has been discussed.
•Watermelon (Citrullus lanatus) is an important source of bioactive compounds.•The main bioactive compounds are lycopene and citrulline.•Watermelon phytochemicals showed several beneficial effects in human health.•Watermelon bioactives could be exploited in different industrial applications.
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The aim of this study was to assess the effect of temperature, solvent (hydroethanolic mixtures) and pH on the recovery of individual phenolic compounds from "horchata" by-products. These parameters ...were optimized by response surface methodology and triple-TOF-LC-MS-MS was selected as the analytical tool to identify and quantify the individual compounds. The optimum extraction conditions were 50% ethanol, 35 °C and pH 2.5, which resulted in values of 222.6 mg gallic acid equivalents (GAE)/100 g dry matter and 1948.1 µM trolox equivalent (TE)/g of dry matter for total phenolic content (TPC) and trolox equivalent antioxidant capacity (TEAC), respectively. The extraction of phenolic compounds by the conventional solvent method with agitation was influenced by temperature (
= 0.0073), and more strongly, by the content of ethanol in the extraction solution (
= 0.0007) while the pH did not show a great impact (
= 0.7961). On the other hand, the extraction of phenolic acids was affected by temperature (
= 0.0003) and by ethanol amount (
< 0.0001) but not by the pH values (
= 0.53). In addition, the percentage of ethanol influenced notably the extraction of both 4-vinylphenol (
= 0.0002) and the hydroxycinnamic acids (
= 0.0039). Finally, the main individual phenolic extracted with hydroethanolic mixtures was 4-vinylphenol (303.3 μg/kg DW) followed by spinacetin3-
-glucosyl-(1→6)-glucoside (86.2 μg/kg DW) and sinensetin (77.8 μg/kg DW).
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Muscle foods and their products are a fundamental part of the human diet. The high protein content found in muscle foods, as well as the high content of essential amino acids, provides an appropriate ...composition to complete the nutritional requirements of humans. However, due to their special composition, they are susceptible to oxidative degradation. In this sense, proteins are highly susceptible to oxidative reactions. However, in contrast to lipid oxidation, which has been studied in depth for decades, protein oxidation of muscle foods has been investigated much less. Moreover, these reactions have an important influence on the quality of muscle foods, from physico-chemical, techno-functional, and nutritional perspectives. In this regard, the loss of essential nutrients, the impairment of texture, water-holding capacity, color and flavor, and the formation of toxic substances are some of the direct consequences of protein oxidation. The loss of quality for muscle foods results in consumer rejection and substantial levels of economic losses, and thus the control of oxidative processes is of vital importance for the food industry. Nonetheless, the complexity of the reactions involved in protein oxidation and the many different factors that influence these reactions make the mechanisms of protein oxidation difficult to fully understand. Therefore, the present manuscript reviews the fundamental mechanisms of protein oxidation, the most important oxidative reactions, the main factors that influence protein oxidation, and the currently available analytical methods to quantify compounds derived from protein oxidation reactions. Finally, the main effects of protein oxidation on the quality of muscle foods, both from physico-chemical and nutritional points of view, are also discussed.
Meat, fish and derived products are perishable food items with quick deterioration under improper storage. Edible films and/or coatings present an interesting approach to preserve and package these ...foods. These are composed of biopolymers generated from food industry wastes or underutilized sources of proteins, lipids, or polysaccharides that are biodegradable, edible and can act as carriers with active agents from natural sources.
The protective effect of active films and coatings in meat, fish and derived products against quality decay during storage is described. This review reinforces the benefits of active films and coatings incorporated with natural extracts, essential oils, natural polymers, protein hydrolysates, enzymes, and nanocomponents (materials and emulsions) to extend the shelf life of both fresh and processed meat and fish.
Edible films and coatings with active components are suitable for the preservation of fish, meat and derived products. These packaging approaches enhance the storage period of these products by preventing moisture loss and purge accumulation; delaying microbial spoilage and restricting the growth of pathogenic microorganisms; slowing lipid, protein, and pigment oxidation; and prolonging the period that products are sensory acceptable. Moreover, active agents can also improve the sensory and quality characteristics of packaged products. The main concerns among consumers are awareness and safety whereas cost and large-scale preparation are the main concerns for professionals in the food industry. It can be concluded that edible films and coatings have promising future in preservation and packaging of meat, fish and derived products.
•Eco-friendly approach towards reducing environmental pollution.•Self-life of meat, fish and derived products are extended by active films/coatings.•Active films/coatings preserve the quality of meat, fish and derived products.•Packaging material can be eaten with products.
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