The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, ...possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilisation of whey and its constituents, considering new refining approaches and integrated processes to covert whey, or lactose and whey proteins to high value-added whey-based products.
Citrus is a major processed crop that results in large quantities of wastes and by-products rich in various bioactive compounds such as pectins, water soluble and insoluble antioxidants and essential ...oils. While some of those wastes are currently valorised by various technologies (yet most are discarded or used for feed), effective, non-toxic and profitable extraction strategies could further significantly promote the valorisation and provide both increased profits and high quality bioactives. The present review will describe and summarize the latest works concerning novel and greener methods for valorisation of citrus by-products. The outcomes and effectiveness of those technologies such as microwaves, ultrasound, pulsed electric fields and high pressure is compared both to conventional valorisation technologies and between the novel technologies themselves in order to highlight the advantages and potential scalability of these so-called "enabling technologies". In many cases the reported novel technologies can enable a valorisation extraction process that is "greener" compared to the conventional technique due to a lower energy consumption and reduced utilization of toxic solvents.
The South American plant Stevia rebaudiana Bertoni is a great source of noncaloric sweeteners (steviol glycosides), mainly concentrated in its leaves, but also has important antioxidant compounds ...(vitamin C, polyphenols, chlorophylls, and carotenoids) and other important macro- and micronutrients such as folic acid and all of the essential amino acids except tryptophan. Traditionally, conventional methods have been used to recover nutritionally valuable compounds from plant food matrices. However, nowadays, the need for obtaining greener, sustainable, and viable processes has led both food industries and food scientists to develop new processes in full correspondence with the green extraction concept. This review focuses on some of the most promising nonconventional and emerging technologies, which may constitute a potential alternative to conventional methods or even could be combined to obtain a synergistic effect, thus reducing extraction time as well as solvent consumption and avoiding the use of toxic solvents.
•After treatment with an ultrasonic probe, ultrasound caused a decrease in particle size.•The distribution of size of whey proteins were narrowed.•The specific free surface of whey proteins were ...increased.•Ultrasonic bath treatment showed changes in molecular weight of protein fractions.
The aim of this study was to observe the effect of ultrasound on particle size and molecular weight of whey proteins. In this work high-intensity ultrasound (20kHz probe and 40kHz bath) were used. 10wt.% protein model suspensions of whey protein isolate (WPI) and whey protein concentrate (WPC-60) were treated with ultrasound probe (20kHz for 15 and 30min) and ultrasound bath (40kHz for 15 and 30min). The results of particle size distribution have shown that, after treatment with an ultrasonic probe of 20kHz, ultrasound caused a decrease in particle size, narrowed their distribution, and significantly increased the specific free surface in all samples. After treatment with ultrasonic bath of 40kHz, there was a significant reduction in the size of particles. After treatment with probe of 20kHz there was a significant decrease in molecular weight and protein fractionation. Ultrasonic bath treatment with 40kHz ultrasound also showed significant changes in the composition of the molecular weight of protein fractions. Prolonged treatment of WPI with ultrasonic bath of 40kHz encourages the formation of aggregates of molecules.
The beneficial effects of olive leaves are known from ancient times. In this regard, both the olive leaves and the different preparations obtained from them (e.g. infusions, extracts) have been ...traditionally used for the treatment of various diseases or to alleviate the symptoms associated with different pathologies. In addition, the use of olive leaves extracts as nutraceuticals along today's continuous usage in cosmetics and medicine is common.
Most of the health-related benefits of olive leaves have been associated to their high content in antioxidant bioactive compounds such as polyphenols, carotenoids, etc., being oleuropein and hydroxytyrosol some of the phenolic compounds which have attracted more interest by the both the scientific community and industry (food, pharmaceutical, among others). In this regard, olive leaves can be used to prevent oxidation processes as well as for other several applications in food industry such as to enhance the nutritive value of foods by delivering important nutrients to consumer's diets. At this stage of development, the implications of the extracts obtained from olive leaves and/or the isolated compounds on gut microbiota is scarce and limited.
In the present review, the main extraction techniques (conventional and innovative), the bioaccessibility and bioavailability of the compounds found in olives as well as their impact on gut microbiota will be discussed.
•Olive leaves (OL) used in the human diet as an extract, a herbal tea and a powder.•OL rich source of antioxidant bioactive compounds (eg. oleuropein, hydroxytyrosol).•There is a need to optimize extraction processes according to targeted compound.•Different biological activity according to the targeted polyphenols.•OL important role preventing oxidative stress and risk of developing chronic diseases.
With the introduction of Industry 4.0, and smart factories accordingly, there are new opportunities to implement elements of industry 4.0 in nonthermal processing. Moreover, with application of ...Internet of things (IoT), smart control of the process, big data optimization, as well as sustainable production and monitoring, there is a new era of Internet of nonthermal food processing technologies (IoNTP). Nonthermal technologies include high power ultrasound, pulsed electric fields, high voltage electrical discharge, high pressure processing, UV-LED, pulsed light, e-beam, and advanced thermal food processing techniques include microwave processing, ohmic heating and high-pressure homogenization. The aim of this review was to bring in front necessity to evaluate possibilities of implementing smart sensors, artificial intelligence (AI), big data, additive technologies with nonthermal technologies, with the possibility to create smart factories together with strong emphasis on sustainability. This paper brings an overview on digitalization, IoT, additive technologies (3D printing), cloud data storage and smart sensors including two SWOT analysis associated with IoNTPs and sustainability. It is of high importance to perform life cycle assessment (LCA), to quantify (En)—environmental dimension; (So)—social dimension and (Ec)—economic dimension. SWOT analysis showed: potential for energy saving during food processing; optimized overall environmental performance; lower manufacturing cost; development of eco-friendly products; higher level of health and safety during food processing and better work condition for workers. Nonthermal and advanced thermal technologies can be applied also as sustainable techniques working in line with the sustainable development goals (SDGs) and Agenda 2030 issued by United Nations (UN).
•Anthocyanin content increased after cold plasma treatment between 21% and 35%.•Plasma settings 3min; 5cm3; 0.75dm3/min provided highest anthocyanin stability.•The change of color increased with ...application of plasma treatment.
The aim of the study was to evaluate effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice. Outcomes of plasma treatment were observed at different operating conditions: (i) treatment time (3, 5, 7min), (ii) treated juice volume (3, 4, 5cm3), and (iii) gas flow (0.75, 1, 1.25dm3/min). The greatest anthocyanin stability was found at: 3min treatment time, 5cm3 sample volume, and 0.75dm3/min gas flow. Plasma treatment yielded higher anthocyanin content from 21% to 35%. Multivariate analysis showed that total color change was not associated with sample volume and treatment time, however it declined with increased gas flow. The change of color increased in comparison treated vs. untreated pomegranate juice. Constructed mathematical equation confirmed that increase of anthocyanin content increased with gas flow, sample volume and change in color. In summary, this study showed that plasma treatment had positive influences on anthocyanins stability and color change in cloudy pomegranate juice.
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