Article
Food Science & Technology
Wenyu Cui, Yunfu Wang, Zhaoyue Sun, Caifang Cui, Hang Li, Kaiyun Luo, Anwei Cheng
Summary: Steam explosion (SE) was used as a high-efficient and environment-friendly pretreatment technology for grape pomace. SE increased the yield of free phenolics and flavonoids, but decreased the yield of bound phenolics and flavonoids. Most phenolic acids and flavonoids in the free extracts showed an increasing trend after SE, while it is opposite in the bound extracts. An optimal SE condition at 1.2 MPa for 1 min could maximally increase the release of phenolic compounds and enhance antioxidant capacity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Camila Sant'Anna Monteiro, Paula Colpo Bortolazzo, Camila Araujo Amorim Bonini, Luana Tamires Dluzniewski, Dariane Trivisiol da Silva, Julia Baranzelli, Franciele Aline Smaniotto, Cristiano Augusto Ballus, Jesus Lozano-Sanchez, Sabrina Somacal, Tatiana Emanuelli
Summary: The effect of granulometric fractionation and micronization on the biotransformation of phenolic compounds in olive pomace (OP) by intestinal microbiota was investigated. The results showed that granulometric fractionation and micronization increased the release of hydroxytyrosol, oleuropein aglycone, apigenin, and phenolic acid metabolites during colonic fermentation compared to non-fractionated OP (up to 41-fold higher). Micronization associated with granulometric fractionation was more effective in releasing phenolic compounds and could be further studied for nutraceutical purposes.
Article
Chemistry, Applied
Caroline Sefrin Speroni, Daniela Rigo Guerra, Ana Betine Beutinger Bender, Jessica Stiebe, Cristiano Augusto Ballus, Leila Picolli da Silva, Jesus Lozano-Sanchez, Tatiana Emanuelli
Summary: This study demonstrated that micronization of olive pomace can enhance the release and intestinal bioaccessibility of polyphenols, as well as increase the antioxidant capacity during digestion. Micronization, especially for F2AG, showed higher effectiveness in improving the nutraceutical properties of OP.
Article
Chemistry, Applied
Patricia Campos Mesquita, Luiz Gustavo G. Rodrigues, Simone Mazzutti, Paulo Riceli Vasconcelos Ribeiro, Edy Sousa de Brito, Marcelo Lanza
Summary: The study compared the chemical profiles of acerola pomace extracts using untargeted metabolomics approach, showing that subcritical water extraction saves time and solvent while extracting valuable components compared to Soxhlet. Increasing temperature significantly improved extraction yield and antioxidant activity.
Article
Food Science & Technology
Carmen M. Sanchez-Arevalo, Alicia Iborra-Clar, Maria Cinta Vincent-Vela, Silvia Alvarez-Blanco
Summary: Wet olive pomace can be used as a valuable source of phenolic compounds, which can be efficiently extracted using ethanol/water. Different ultrafiltration membranes were tested to purify the phenolic compounds in the extracts, and UF010104 membrane showed the highest permeate flux and rejection of organic matter, achieving the purification of the phenolic compounds in the permeate stream.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Gabriela A. Macedo, Paula de P. M. Barbosa, Fernanda F. G. Dias, Lauren M. Crawford, Selina C. Wang, Juliana M. L. N. De Moura Bell
Summary: The integration and optimization of microwave-assisted extraction (MEAE) and enzyme-assisted extraction have been shown to improve the extraction efficiency of bioactive phenolics from olive pomace, reducing processing time and costs. The selection of enzymes and adjustment of extraction conditions significantly affect the phenolic profile of the extracts.
Review
Food Science & Technology
Narjes Malekjani, Seid Mahdi Jafari
Summary: This article reviews the effects of the drying process on the yield and quality of extracted bioactive compounds from olive by-products and investigates the fortification and incorporation of these ingredients in food formulations.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Green & Sustainable Science & Technology
Irene Gomez-Cruz, Inmaculada Romero, Maria del Mar Contreras, Jalel Labidi, Fabio Hernandez-Ramos, Luisa B. Roseiro, Luis C. Duarte, Eulogio Castro, Florbela Carvalheiro
Summary: The study aims to devise an integrated strategy for the valorization of exhausted olive pomace (EOP) by two-step extraction and evaluate the impact of ethanol organosolv pretreatment on delignification and enzymatic hydrolysis. The results show that the selected aqueous extraction process effectively removes extractives from EOP and fully recovers specific components, while the ethanol organosolv pretreatment significantly enhances the enzymatic digestibility of lignin and yields high-purity organosolv lignin.
ADVANCED SUSTAINABLE SYSTEMS
(2022)
Article
Environmental Sciences
Amina Lissaneddine, Laila Mandi, Mounir El Achaby, Emmanuel Mousset, Eldon R. Rene, Naaila Ouazzani, Marie-Noelle Pons, Faissal Aziz
Summary: The study focused on converting solid waste from olive oil extraction processes into activated carbon, used for the elimination and recovery of phenolic compounds from olive mill wastewater. Following characterization and evaluation of adsorption performance, it was found that SA-AC beads remained effective after multiple cycles.
Review
Environmental Sciences
Tumpa R. Sarker, Falguni Pattnaik, Sonil Nanda, Ajay K. Dalai, Venkatesh Meda, Satyanarayan Naik
Summary: The pretreatment of lignocellulosic biomass using hydrothermal methods like steam explosion and subcritical water hydrolysis is eco-friendly and cost-effective. These methods have the potential to efficiently convert biomass into biofuels and value-added chemicals. Further research is needed to fully understand the mechanisms and operating conditions of these promising technologies.
Article
Food Science & Technology
Hefei Zhao, Roberto J. Avena-Bustillos, Selina C. Wang
Summary: The study explored the extraction of bioactive compounds from olive pomace in California, showing that purified extracts had higher antioxidant activities, potentially serving as natural antioxidants, preservatives, and antimicrobials in clean-label foods in the US.
Article
Biochemistry & Molecular Biology
Ana Miklavcic Visnjevec, Paul Baker, Adam Charlton, Dave Preskett, Kelly Peeters, Crtomir Tavzes, Katja Kramberger, Matthew Schwarzkopf
Summary: The study shows that the phenolic compound content in olive pomace is influenced by factors such as cultivar types, processing methods, and seasonal effects. In Slovenia, the local variety Istrska Belica has the highest phenolic content in olive crops, and the two-phase decanting method can increase the phenolic content by 50%.
Article
Food Science & Technology
Marce Inzunza-Soto, Sandy Thai, Amanda J. G. Sinrod, Donald A. Olson, Roberto J. Avena-Bustillos, Xueqi Li, Matthew R. Rolston, Selina C. Wang, Eli Teran-Cabanillas, Wallace Yokoyama, Tara H. McHugh
Summary: The study evaluated the health benefits of drum-dried olive pomace for mice, showing that feed with high antioxidant and dietary fiber content reduced weight gain, affected liver weight and adipose tissue, and had a positive impact on mice gut microbiota.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Biotechnology & Applied Microbiology
Carmen M. Sanchez-Arevalo, Maria Cinta Vincent-Vela, Silvia Alvarez-Blanco
Summary: This study assessed the recovery of interesting compounds from wet olive pomace and developed an ultrafiltration process to treat the obtained extract. Adsorption processes of phenolic compounds were observed in the ultrafiltration process. UP005 and UH030 membranes showed satisfactory permeate flux and rejection.
ENVIRONMENTAL TECHNOLOGY & INNOVATION
(2023)
Article
Biochemistry & Molecular Biology
Alfonso M. Vidal, Manuel Moya, Sonia Alcala, Inmaculada Romero, Francisco Espinola
Summary: In this study, refined olive oils were enriched with phenolic extracts from olive leaves and exhausted olive pomace using probe-type ultrasonication and lecithin as the emulsifier. The addition of these natural antioxidants increased the oxidative stability of the oils and also enhanced the value of olive-derived biomasses.
Article
Food Science & Technology
Carolina Hernandez-Hernandez, Victor M. Fernandez-Cabanas, Guillermo Rodriguez-Gutierrez, Africa Fernandez-Prior, Ana Morales-Sillero
Summary: NIR spectroscopy was evaluated as a fast and easy method to identify interesting cocoa genotypes based on their chemical composition, showing clear differences among genotypes. The study found that bioactive compound contents in cocoa beans can be accurately predicted using this technology.
Article
Chemistry, Applied
Alejandra Bermudez-Oria, Guillermo Rodriguez-Gutierrez, Africa Fernandez-Prior, Elisa Rodriguez-Juan, Juan Fernandez-Bolanos
Summary: The formation of molecule 4,5-dihydroxy-2-cyclopenten-1-one (DHCP) from the thermal treatment of pectin-containing foods was investigated. It was found that DHCP reacted efficiently with cysteine and glutathione, and to a lesser extent with histidine. The safety, bioactivity, and reversibility of these formed adducts are currently unknown.
Article
Chemistry, Applied
A. Mrabet, G. Rodriguez-Gutierrez, R. Guillen-Bejarano, R. Rodriguez-Arcos, M. Sindic, A. Jimenez-Araujo
Summary: Hydrothermal pre-treatments and sonication have been proposed as more environmentally friendly methods for extracting oil from date seeds. Factors such as sonication time and temperature and hexane-to-seed ratio (H/S) have been considered for optimization. The results show increased oil recovery, with H/S being the most influential factor. Pre-treatments may have a negative effect on oil stability, but further confirmation is needed.
Article
Food Science & Technology
Belen Caballero-Guerrero, Antonio Garrido-Fernandez, Fernando G. Fermoso, Guillermo Rodriguez-Gutierrez, Maria Africa Fernandez-Prior, Claudio Reinhard, Laura Nystrom, Antonio Benitez-Cabello, Francisco Noe Arroyo-Lopez
Summary: This study assessed the in vitro antimicrobial activity of an aqueous olive mill waste extract on the growth of diverse cocktails of foodborne pathogens. The results showed that the extract could be used as a natural preservative in the food industry.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Energy & Fuels
M. J. Fernandez-Rodriguez, J. Cubero-Cardoso, D. de la Lama-Calvente, A. Fernandez-Prior, G. Rodriguez-Gutierrez, R. Borja
Summary: The aim of this research was to study the impact of a novel cold-pressing system in olive oil manufacturing on the characteristics of olive pomace (OP) and its utilization through anaerobic digestion (AD). The study found that the highest methane yield and biodegradability value were obtained from OP derived from green olives without cold-pressing. The first-order and Transference Function (TF) kinetic models showed that the performance of anaerobic digestion was slightly better for OP derived from green olives compared to those from olives in veraison. The cold-pressing system resulted in a decrease in methane production rate for green olives.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Biochemistry & Molecular Biology
Carolina Ghilardi, Paola Sanmartin Negrete, Guillermo Rodriguez Gutierrez, Pablo Monetta, Francisco Noe Arroyo-Lopez, Damaso Hornero-Mendez, Amalia Antonia Carelli, Virginia Borroni
Summary: Olive oil production generates a significant amount of alperujo waste, which contains high levels of water, acidity, salts, organic matter, and phenolic compounds. This study evaluated different alperujo-derived media with varying phenolic compound levels for their ability to support the growth and carotenoid production of yeast from the Rhodotorula genus. The results showed that the yeasts were able to grow and produce carotenoids in all media, with better growth observed in dephenolized media. The highest carotenoid production was achieved with a thermally treated and dephenolized medium using R. glutinis yeast.
PROCESS BIOCHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Abdessalem Mrabet, Ana Jimenez-Araujo, Africa Fernandez-Prior, Alejandra Bermudez-Oria, Juan Fernandez-Bolanos, Marianne Sindic, Guillermo Rodriguez-Gutierrez
Summary: The growing interest in natural compounds is improving the management of agro-industrial by-products like date seeds, which are a valuable source of phenolic components and sugars. This study investigates the hydrothermal treatment of date seeds to obtain extracts with high antioxidant activity, and the results show that this treatment solubilizes phenols and sugars, leading to biologically active extracts.
Article
Chemistry, Applied
M. Rodriguez, V. Cornejo, G. Rodriguez-Gutierrez, P. Monetta
Summary: This study used low thermal treatments to convert the residual solid waste alperujo into phenol-enriched liquid fractions. Optimization experiments combining different levels of temperature, time, and water content were performed. The results showed that under optimal conditions, theoretical yields of Total phenols, DHPG, HT, and Ty were 2.4, 957.8, 3.4, and 6.4 times greater, respectively, than raw dry alperujo. Importantly, these conditions can be replicated with low investment in a standard olive oil industry.
Article
Biochemistry & Molecular Biology
Africa Fernandez-Prior, Juan Cubero Cardoso, Alejandra Bermudez-Oria, Angeles Trujillo Reyes, Juan Fernandez-Bolanos, Guillermo Rodriguez-Gutierrez
Summary: The olive oil industry is continuously improving the quality of olive oil and its by-products by using greener olives and decreasing the extraction yield. A cold-pressing system was tested on different olive varieties to extract oil. The results showed that this new treatment significantly increased the oil extraction yield and concentration of phenols. The treatment also improved the phenolic profile of the by-products.
Article
Engineering, Chemical
Juan Cubero-Cardoso, Africa Fernandez-Prior, Javier Ramiro-Garcia, Angeles Trujillo-Reyes, Belen Caballero-Guerrero, Guillermo Rodriguez-Gutierrez, Fernando G. Fermoso
Summary: This research evaluates the process instability and microbial population dynamics of anaerobic digestion of pretreated solid olive oil waste. The study found that methane yield and alkalinity decreased significantly during the digestion process, and there was a shift in the microbial community composition.
Article
Food Science & Technology
Africa Fernandez-Prior, Alejandra Bermudez-Oria, Fatima Rubio-Senent, Alvaro Villanueva-Lazo, Juan Fernandez-Bolanos, Guillermo Rodriguez-Gutierrez
Summary: This study proposes a method to improve the utilization of by-products in the pomace olive oil sector. By thermo-malaxation and centrifugation, it is possible to obtain pomace oil rich in minor compounds, a liquid aqueous fraction rich in bioactive compounds, and a solid fraction suitable for subsequent bioprocesses. This method provides an industrial-level solution for obtaining extracts rich in hydroxytyrosol and utilizing the aqueous fraction for energy production.
Article
Food Science & Technology
Alejandra Bermudez-Oria, Maria Luisa Castejon, Africa Fernandez-Prior, Guillermo Rodriguez-Gutierrez, Juan Fernandez-Bolanos
Summary: Pectin from olive waste and various fruits was extracted using choline chloride (ChCl) and compared to pectin extracted using citric acid (CA) and ammonium oxalate/oxalic acid (AOOA). The yield and chemical and structural compositions were analyzed. The results showed that ChCl extracted pectin from olive waste had a higher yield compared to CA but lower compared to AOOA. For fruit pectin, the highest yield was obtained using CA, followed by AOOA. The uronic acid contents were higher in ChCl pectins, but they had lower levels of neutral sugar side chains. NMR and FT-IR spectroscopy confirmed the slightly different structural composition of ChCl pectin compared to CA and AOOA pectin. Depending on the source material and functionality, ChCl-extracted pectin could be an acid-free alternative for pectin production.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
