Article
Food Science & Technology
Livia Mateus Reguengo, Mateus Kawata Salgaco, Katia Sivieri, Mario Roberto Marostica Junior
Summary: In a world facing scarcity of natural resources and increasing chronic diseases related to unhealthy eating habits, the search for biologically active and environmentally friendly food products is growing among consumers. Agro-industrial by-products have attracted attention as a sustainable source of bioactive compounds. The review summarizes research on the potential of these by-products as food ingredients, highlighting their application in various industries and their biological capabilities.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Ignacio Solaberrieta, Alfonso Jimenez, Maria Carmen Garrigos
Summary: Aloe vera skin (AVS) is a valuable source of bioactive compounds, and microwave-assisted extraction (MAE) was optimized in this study using response surface methodology. The optimal extraction conditions were determined, resulting in extracts with high polyphenol content and antioxidant activity. Major phenolic compounds were identified, and the structural and thermal properties of AVS were investigated.
Review
Food Science & Technology
Wenyi Zhou, Lei Zhao, Kai Wang, Catherine M. G. C. Renard, Carine Le Bourvellec, Zhuoyan Hu, Xuwei Liu
Summary: Proanthocyanidins (PAs) are flavan-3-ol polymers with various bioactivities that can be used as natural biologics in food, pharmaceuticals, and cosmetics. They are commonly found in fruits and vegetables and can be extracted from their flesh and peel. By-products like leaves have the potential to be a cost-effective source of PAs and further research is needed to explore their content, structure, bioactivity, and extraction methods.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Marlene Machado, Liliana Espirito Santo, Susana Machado, Joana C. Lobo, Anabela S. G. Costa, Maria Beatriz P. P. Oliveira, Helena Ferreira, Rita C. Alves
Summary: This study analyzed the bioactive potential and chemical composition of different coffee by-products and found that they are rich in nutrients, caffeine, and chlorogenic acids. Some by-products also exhibited antioxidant activity. Therefore, these by-products can be used as functional ingredients in various industries, contributing to the sustainability of the coffee industry.
Article
Food Science & Technology
Ignacio Solaberrieta, Ana Cristina Mellinas, Jeremy Espagnol, Mahmoud Hamzaoui, Alfonso Jimenez, Maria Carmen Garrigos
Summary: In this study, lipids and bioactive compounds from tomato seed by-products were extracted using advanced extraction techniques and evaluated for their potential use in nutrition and food applications. Optimized extraction conditions were determined, and the results showed higher extraction yields of tomato seed oil and similar fatty acid profiles compared to conventional methods. The presence of bioactive compounds, such as tocopherols, was identified, further increasing the value of tomato seed by-products.
Review
Food Science & Technology
T. B. N. Brito, M. S. L. Ferreira, Ana E. C. Fai
Summary: This article reviews several studies on the sustainable utilization of fruit and vegetable residues in the production of new products with bioactive properties, aiming to promote a circular economy.
FOOD REVIEWS INTERNATIONAL
(2022)
Review
Green & Sustainable Science & Technology
Prakash Kumar Sarangi, Vivekanand Vivekanand, Gunda Mohanakrishna, Bhabjit Pattnaik, Uday M. Muddapur, Tejraj M. Aminabhavi
Summary: The massive utilization of fossil resources for synthetic chemical production is causing environmental issues. A circular sustainable bioeconomy model can address these problems by utilizing renewable resources such as agricultural waste biomass. Agricultural waste presents a promising source for sustainable chemicals and fuels. The review focuses on the reclamation of phenolics from agricultural residues and highlights sustainable extraction technologies.
JOURNAL OF CLEANER PRODUCTION
(2023)
Review
Biochemistry & Molecular Biology
Mariana A. Andrade, Cassia H. Barbosa, Muhammad Ajmal Shah, Nazir Ahmad, Fernanda Vilarinho, Khaoula Khwaldia, Ana Sanches Silva, Fernando Ramos
Summary: Citrus production generates a significant amount of by-products/waste annually, which can be utilized to obtain extracts that are rich in bioactive compounds for various food applications. Distillation and solvent extraction are the most commonly used methods, followed by newer techniques such as microwave-assisted extraction and pulsed electric field extraction. The main active compounds found in these extracts and essential oils are D-limonene, carotenoids, and carbohydrates. The extracted compounds, along with the abundant carbohydrate pectin found in citrus peels, can be utilized in the development of biodegradable food packaging and the enhancement of food shelf-life through direct or indirect addition to foods. This review emphasizes the importance of extraction techniques and the application of extracted compounds in food industry.
Review
Food Science & Technology
Mriganka Shekhar Borah, Ajita Tiwari, Kandi Sridhar, Kairam Narsaiah, Prakash Kumar Nayak, Baskaran Stephen Inbaraj
Summary: Food industry waste and by-products are a limitless source of bioactives, nutraceuticals, and naturally occurring substances. Waste management and by-product utilization are crucial in the food sector, and the principles of the circular economy are being applied. This review focuses on innovative encapsulation techniques for bioactive compounds from food industry waste and by-products, and suggests future research directions and regulatory considerations.
Article
Food Science & Technology
Seyadeh Narges Mazloomi, Alireza Sadeghi Mahoonak, Leticia Mora, Mohammad Ghorbani, Gholamreza Houshmand, Fidel Toldra
Summary: This study focused on hydrolyzing orange seed proteins to obtain bioactive peptides and testing their stability under simulated gastrointestinal conditions. Optimal enzyme concentrations and hydrolysis times were found to significantly impact the biological activities, with fractions showing antioxidant, ACEI inhibitory, and hypoglycemic effects. The results suggested that peptide fractions maintained their activity after simulated gastrointestinal digestion.
Article
Biotechnology & Applied Microbiology
Fellipe Lopes de Oliveira, Maressa Caldeira Morzelle, Marcia Maria de Souza Moretti, Sabrina Neves Casarotti
Summary: This study evaluated the fermentation of araticum, baru, and pequi by-products using probiotic strains and found that araticum and pequi by-products can promote the growth of Lactobacillus strains. The fermentation of araticum and baru by-products can increase the levels of bioactive compounds.
LETTERS IN APPLIED MICROBIOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Luca Melotti, Andrea Venerando, Giulia Zivelonghi, Anna Carolo, Stefania Marzorati, Giordana Martinelli, Michela Sugni, Lisa Maccatrozzo, Marco Patruno
Summary: This study demonstrates that high-value products can be obtained through recycling food waste from purple sea urchin, providing an effective solution for promoting a zero-waste economy. The extract of polyhydroxynapthoquinones (PHNQs) not only exhibits antioxidant activity, but also upregulates the expression of endogenous antioxidant enzymes, showing potential benefits for wound healing and cancer treatment.
Review
Nutrition & Dietetics
Anca Corina Farcas, Sonia Ancuta Socaci, Silvia Amalia Nemes, Oana Lelia Pop, Teodora Emilia Coldea, Melinda Fogarasi, Elena Suzana Biris-Dorhoi
Summary: Cereal processing generates considerable food waste, which can be exploited to recover bioactive compounds for the development of novel food products and ingredients.
Article
Plant Sciences
Paola Malaspina, Marina Papaianni, Marta Ranesi, Flavio Polito, Cristina Danna, Pierluca Aicardi, Laura Cornara, Sheridan L. Woo, Vincenzo De Feo
Summary: The study evaluates the potential applications of essential oils from pruning wastes of Eucalyptus trees in agriculture. The essential oils show phytotoxic and antimicrobial activities, indicating that they can be used as a safe alternative to synthetic chemicals for crop management.
Article
Food Science & Technology
Xixiang Shuai, Taotao Dai, Mingshun Chen, Ruihong Liang, Liqing Du, Jun Chen, Chengmei Liu
Summary: The study found that macadamia oils extracted by pressing had higher levels of antioxidants and beneficial minor components compared to those extracted by solvents or aqueous methods. This suggests that pressing may be the most suitable method for extracting macadamia oil for use in health or cosmetic products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Hong Ngoc Thuy Pham, Jennette A. Sakoff, Quan Van Vuong, Michael C. Bowyer, Christopher J. Scarlett
MOLECULAR BIOLOGY REPORTS
(2019)
Review
Food Science & Technology
Md. Saifullah, Mohammad Rezaul Islam Shishir, Rayhana Ferdowsi, Md Ramim Tanver Rahman, Quan Van Vuong
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2019)
Article
Horticulture
Hang T. Vu, Christopher J. Scarlett, Quan V. Vuong
SCIENTIA HORTICULTURAE
(2019)
Article
Biochemistry & Molecular Biology
Hong Ngoc Thuy Pham, Quan Van Vuong, Michael C. Bowyer, Christopher J. Scarlett
MOLECULAR BIOLOGY REPORTS
(2020)
Article
Chemistry, Multidisciplinary
Ngoc Minh Quynh Pham, Quan V. Vuong, Michael C. Bowyer, Christopher J. Scarlett
SEPARATION SCIENCE AND TECHNOLOGY
(2020)
Review
Food Science & Technology
Rebecca Richmond, Michael Bowyer, Quan Vuong
JOURNAL OF FUNCTIONAL FOODS
(2019)
Article
Chemistry, Applied
Thuy T. B. Tran, Paul Roach, Minh H. Nguyen, Penta Pristijono, Quan V. Vuong
FOOD HYDROCOLLOIDS
(2020)
Article
Food Science & Technology
Rahul Thakur, Penta Pristijono, Christopher J. Scarlett, Michael Bowyer, S. P. Singh, Quan V. Vuong
FOOD PACKAGING AND SHELF LIFE
(2019)
Article
Food Science & Technology
Md Saifullah, Rebecca McCullum, Adam McCluskey, Van Vuong Quan
Summary: In this study, different drying methods for Leptospermum petersonii leaves were investigated. Results showed that microwave drying was the most energy-efficient method with good retention of phenolics and antioxidant capacity, while freeze-drying retained the most color properties, phenolic compounds, and antioxidant capacity but consumed more time and energy.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Review
Biochemistry & Molecular Biology
Kien Q. Nguyen, Christopher J. Scarlett, Quan V. Vuong
Summary: Scaevola spinescens, endemic to Australia, has been traditionally used by Aboriginal and Torres Strait Islander communities for treating various conditions, with extracts showing non-toxic properties and medicinal activities including antiviral, antibacterial, anti-inflammatory, and anticancer effects. The studies support the ethnopharmacological use of S. spinescens and emphasize the need for further investigations on its potential applications.
CHEMISTRY & BIODIVERSITY
(2021)
Article
Food Science & Technology
Thuy Thi Bich Tran, Quyen Le Vu, Penta Pristijono, Tim Kirkman, Minh Huu Nguyen, Quan Van Vuong
Summary: Edible films made from gac pulp pectin and seaweed hydrocolloids were studied for their physical and mechanical properties. The interaction between different components significantly affected the water vapor permeability and mechanical properties of the films. The optimal formula identified using Response Surface Methodology showed potential for future applications in food packaging and preservation.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Review
Food Science & Technology
Thuy T. B. Tran, Rebecca McCullum, Quan Vuong
Summary: Edible seaweed hydrocolloid-based films and coatings have gained attention due to their good properties, but limited applications due to hydrophilicity. Incorporating fruit by-product extracts can improve the performance and enable the development of active films and coatings for food. This review provides comprehensive information and highlights the potential of fruit by-product components in seaweed-based films and coatings.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Md Saifullah, Rebecca McCullum, Quan Van Vuong
Summary: This review summarizes the recent research on Australian native herbs, lemon myrtle and lemon-scented tea tree, including retention of polyphenols, extraction, bioactivities, and preparation or encapsulation. The limitations in existing research and future research directions are highlighted. Improvement in the overall process is important for the native food industry, pharmaceuticals, and cosmetic industries.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Hebah M. S. Al Ubeed, Charles S. Brennan, Ellen Schanknecht, Muhammad A. Alsherbiny, Md Saifullah, Kien Nguyen, Quan V. Vuong
Summary: This review comprehensively analyzes the phytochemicals in hemp and hemp extracts, discussing the challenges they face in food and pharmaceutical products. It also outlines current applications of hemp extracts and proposes future trends for utilizing hemp phytochemicals and extracts.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Multidisciplinary Sciences
Kien Q. Nguyen, Christopher J. Scarlett, Quan V. Vuong
Summary: The study found that the leaf and root bark of Scaevola spinescens contain the highest concentrations of phytochemicals, including total phenolic content, flavonoids, and saponins. These results suggest that the leaf and root bark may serve as starting points for future research in extracting and identifying the major compounds of S. spinescens.
