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
Food Science & Technology
Paulina Leite, Isabel Belo, Jose Manuel Salgado
Summary: Agro-industrial by-products are increasingly valuable as a source of antioxidant compounds. Enzymatic extraction techniques show promise in releasing bioactive compounds with reduced environmental impact. Solid-state fermentation was used to produce a crude enzymatic extract from olive pomace and brewery spent-grain, which showed stability and effectiveness in extracting antioxidant compounds from winery, olive mill, and brewery by-products.
Article
Food Science & Technology
Y. Benal Oztekin, Mustafa Aktas, Ekin Can Dolgun, H. I. Cem Bilim, Kamil Sacilik
Summary: The purpose of this research was to determine the drying characteristics of Uzun variety pistachios using a convectional dryer. The diffusion model of Fick and the Arrhenius-type relationship were used to describe moisture transfer and temperature dependence. Two models were chosen to accurately describe the drying behavior, and shelf-life criteria were evaluated using water activity.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Review
Green & Sustainable Science & Technology
Alexandros Georganas, Elisavet Giamouri, Athanasios C. Pappas, Evangelos Zoidis, Michael Goliomytis, Panagiotis Simitzis
Summary: Agro-industrial by-products can be used as alternative feeds for animal nutrition, promoting environmental, social, and economic sustainability. They contain bioactive compounds that can improve poultry health. This review highlights the potential of various agro-industrial by-products as functional feeds for poultry, as well as the limitations and mechanisms of their beneficial effects. It emphasizes the need for standardized nutrient content, elimination of potential hazards, and proper control measures for these by-products to be utilized effectively in animal nutrition.
Article
Chemistry, Applied
Caian He, Imca Sampers, Katleen Raes
Summary: The ethanol-washing method to obtain alcohol-insoluble residues (AIRs) from agro-industrial by-products allows for the recovery of nutritional dietary fiber with good absorption and antioxidant capacities. Different AIRs exhibit variations in water and oil holding capacity as well as protein absorption capacity, showing protective effects on probiotics. Among the sources of AIRs, the one from clementine peel performs better in improving the viability of probiotic cells after heat shock than others.
FOOD HYDROCOLLOIDS
(2021)
Review
Food Science & Technology
Federico Bianchi, Roberta Tolve, Giada Rainero, Matteo Bordiga, Charles S. Brennan, Barbara Simonato
Summary: Reducing food waste is a priority for more sustainable food systems. Utilizing agro-food by-products to enhance the nutritional value of pasta can provide health benefits, but may also affect its sensory characteristics.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Bojana Bajic, Damjan Vucurovic, Durdina Vasic, Rada Jevtic-Mucibabic, Sinisa Dodic
Summary: Microbial proteins, which contain high protein content and various nutrients, can be cultivated using agro-industrial residues and by-products, making use of the rapid growth rate of microorganisms and the potential of renewable technology. These agricultural waste materials have huge potential to generate sustainable bioproducts like microbial proteins. This review summarizes the current scientific research on producing microbial proteins from diverse agro-industrial residues and highlights the importance of their production in addressing food crisis and supporting sustainable development.
Article
Polymer Science
Maria Pilar Villanueva, Claudio Gioia, Laura Sisti, Laura Marti, Raquel Llorens-Chiralt, Steven Verstichel, Annamaria Celli
Summary: The use of bioplastic mulch in agriculture has significantly increased worldwide in recent years. The main challenge is to improve the durability of biodegradable materials in the soil by using sustainable antioxidant systems.
Article
Biotechnology & Applied Microbiology
Parisa Abbasi-Parizad, Patriza De Nisi, Barbara Scaglia, Alessio Scarafoni, Salvatore Pilu, Fabrizio Adani
Summary: This study focused on extracting polyphenols from grape pomace, spent coffee grounds, tomato pomace, and red corn cobs, and characterizing their chemical compounds, antioxidant activities, and anti-inflammatory performances. Results demonstrated that spent coffee grounds and grape pomace exhibited the best anti-inflammatory performances, predominantly attributed to their high flavonoid content.
FOOD AND BIOPRODUCTS PROCESSING
(2021)
Article
Agronomy
Daniele Ferreira, Danrley Bandeira, Anderson Zanine, Henrique Parente, Michelle Parente, Rosane Rodrigues, Edson Mauro Santos, Anny Graycy Lima, Marinaldo Ribeiro, Ricardo Pinho, Juliana Oliveira, Francisco Naysson Santos, Renata Costa, Francisca Claudia Sousa, Fleming Campos, Dilier Olivera-Viciedo
Summary: Substituting babassu by-products for corn in Guinea grass silage can improve the fermentation profile, reduce losses, and meet the requirements of total mixed ration silage.
Review
Biotechnology & Applied Microbiology
Ailton Cesar Lemes, Mariana Buranelo Egea, Josemar Goncalves de Oliveira Filho, Gabrielle Victoria Gauterio, Bernardo Dias Ribeiro, Maria Alice Zarur Coelho
Summary: Bioactive compounds are often found in agroindustrial by-products and utilizing biological methods for extraction can enhance their quality and utilization, especially in the food and pharmaceutical industries. Proper treatment of agro-industrial by-products is important to prevent negative impacts on the environment and food distribution.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Rachida Ouaabou, Said Ennahli, Chira Di Lorenzo, Hafida Hanine, Aadil Bajoub, Rachid Lahlali, Ali Idlimam, Ahmed Ait Oubahou, Mohamed Mesnaoui
Summary: Understanding sorption isotherms is important for optimizing drying processes and enhancing food shelf-life. This study investigated sweet cherry powder isotherms and found the Smith model to be the most reliable predictor. The net isosteric heat and differential entropy values of the cherry powder increased exponentially with decreasing moisture content.
JOURNAL OF FOOD QUALITY
(2021)
Article
Food Science & Technology
Anely Maciel de Melo, Rafaela Cristina Turola Barbi, Bruno Patricio Costa, Monica Ikeda, Danielle Carpine, Rosemary Hoffmann Ribani
Summary: This study evaluated flours produced from by-products of the bacupari fruit. The flours were found to be high in fiber content, potential source of protein, contain phenolic compounds, and exhibit antioxidant activity. Seed flour had similar energy value and thermal transitions, while peel flour had lower thermal stability.
Article
Environmental Sciences
R. Gayathri, K. P. Gopinath, P. Senthil Kumar
Summary: In this study, ultrasonic assisted jujube seeds (UAJS) treated with sulphuric acid were experimented as adsorbents for removing Zn(II) and Pb(II) contaminated water. Results show that UAJS has higher adsorption capacity and is effective in treating industrial wastewater containing metal ions.
Review
Biotechnology & Applied Microbiology
Ignatius Srianta, Endang Kusdiyantini, Elok Zubaidah, Susana Ristiarini, Ira Nugerahani, Andreas Alvin, Nathania Iswanto, Bo-Bo Zhang
Summary: The Monascus fermentation industry is growing globally, with a focus on finding cost-effective substrates. This paper reviewed the utilization of agro-industrial by-products as substrates for Monascus fermentation, highlighting pre-treatment methods, fermentation processes, product yields, and bioactivity. The study found that different by-products require varying pre-treatment steps before fermentation, with potential health benefits in the resulting products.
BIORESOURCES AND BIOPROCESSING
(2021)
Article
Green & Sustainable Science & Technology
Tiago Carregari Polachini, Antonio Mulet, Juan A. Carcel, Javier Telis-Romero
Summary: This study aimed to determine and model the thermal properties of cassava bagasse acid slurries, showing that the properties were influenced by factors such as solids and acid content as well as temperature. The results provide valuable data for designing and managing processes for enhancing bioethanol production.
ENVIRONMENTAL PROGRESS & SUSTAINABLE ENERGY
(2021)
Article
Energy & Fuels
Igor G. Vidigal, Adriano F. Siqueira, Mariana P. Melo, Domingos S. Giordani, Maria L. C. P. da Silva, Eduardo H. S. Cavalcanti, Ana L. G. Ferreira
Summary: This study aimed to develop a rapid and reliable predictive system for assessing the oxidative stability of biodiesel using signals from e-nose sensors. The regression model with stochastic parameters showed the best prediction performance for biodiesel oxidative stability, indicating its potential application for producers/distributors in evaluating fuel quality.
Review
Food Science & Technology
Tiago Luis Barretto, Marcio Augusto Ribeiro Sanches, Mirian Pateiro, Jose Manuel Lorenzo, Javier Telis-Romero, Andrea Carla da Silva Barretto
Summary: Ultrasound technology can improve the physicochemical and sensory properties of meat and meat products, such as water holding capacity, color, instrumental texture, and sensory acceptance.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Chemistry, Physical
Juliana Rodrigues do Carmo, Jefferson Luiz Gomes Correa, Tiago Carregari Polachini, Javier Telis-Romero
Summary: Isomaltulose is a low glycemic and low insulinemic carbohydrate with various health benefits. However, there is limited data available on the properties of isomaltulose solutions at different temperatures and concentrations. This study examined the influence of temperature and solute concentration on the properties of isomaltulose solutions and found that they can be accurately predicted using empirical equations. These findings are important for the design of food processing equipment and operations.
JOURNAL OF MOLECULAR LIQUIDS
(2022)
Article
Engineering, Chemical
Marcio Augusto Ribeiro Sanches, Nicholas Matheus Lapinskas, Tiago Luis Barretto, Andrea Carla da Silva-Barretto, Javier Telis-Romero
Summary: The objectives of this research were to evaluate the influence of ultrasound and salt concentration on salt gain in salted pork meat and to investigate the applicability of mathematical models to simulate salt gain. The results showed that ultrasound-assisted brine and increasing salt concentration in the brine significantly increased the NaCl content in the salted meat. The salt diffusion coefficients also increased as a result. All models tested showed predictability of experimental data and confirmed that ultrasound accelerated the salt gain during wet salting. The Azuara model presented the highest coefficients of determination and was chosen to predict the experimental data and simulate the wet salting process.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Food Science & Technology
Juliana Rodrigues do Carmo, Jefferson Luiz Gomes Correa, Mariana Resende, Marcelo Angelo Cirillo, Edith Corona-Jimenez, Javier Telis-Romero
Summary: This study evaluated the effects of isomaltulose and sucrose in the osmotic dehydration process of mangos and found that higher solute concentration and temperature conditions promoted greater water loss and solid gain, favoring the enrichment process.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Instruments & Instrumentation
Igor Gomes Vidigal, Mariana Pereira de Melo, Adriano Francisco Siqueira, Domingos Savio Giordani, Erica Leonor Romao, Eduardo Ferro dos Santos, Ana Lucia Gabas Ferreira
Summary: This study provides a bibliometric analysis of recent articles on the applications of e-noses, with a focus on fuel-related products. The analysis identifies the most prolific countries, research organizations, authors, and disciplines in this area, as well as the most cited articles and frequent keywords. The study reveals a lack of international collaboration among researchers and institutions working on this topic. The findings suggest potential research opportunities in the prediction, discrimination, and quantification of volatiles in biofuels using e-nose, as countries shift towards low-carbon renewable technologies. It is important to note the challenge of interpreting data generated by e-nose equipment and the need for more comprehensive data analysis methods. This study highlights the potential for the effective use of e-nose in fuel analysis and emphasizes the development of low-cost sensors and portable equipment.
Article
Agricultural Engineering
Marcio Augusto Ribeiro Sanches, Pedro Esteves Duarte Augusto, Tiago Carregari Polachini, Javier Telis-Romero
Summary: The water adsorption isotherms and thermodynamic properties of brewer's spent grain obtained from barley malt (BSGL) and wheat malt (BSGW) were evaluated under storage and drying conditions. It was found that the adsorption isotherms of BSGL and BSGW showed convex curves at temperatures below 50 degrees C, and sigmoid-shaped curves at temperatures above 60 degrees C. The equilibrium moisture content of the spent grain increased with increasing relative humidity and/or decreasing temperature. Thermodynamic analysis showed that the net isosteric heat of adsorption, enthalpy, and differential entropy decreased as the equilibrium moisture increased. From an energy and stability perspective, a water activity of 0.4 is the ideal condition for the storage of the spent grain.
BIOMASS & BIOENERGY
(2023)
Article
Food Science & Technology
Marcio Augusto Ribeiro Sanches, Gilmar Borges de Paiva, Roger Darros-Barbosa, Andrea Carla da Silva-Barretto, Javier Telis-Romero
Summary: This study aimed to evaluate the kinetics of water content and salt content in caiman tail fillets during wet salting at different temperatures. Four mathematical models were tested to predict the mass transfer kinetics. The results showed that temperature had significant effects on water content, salt content, and effective diffusion coefficients. The Peleg model was the best for predicting water and salt content kinetics, while the Zugarramurdi and Lupin model was the best for predicting equilibrium conditions.
Article
Chemistry, Applied
M. Luna-Flores, M. G. Pena-Juarez, A. M. Bello-Ramirez, J. Telis-Romero, G. Luna-Solano
Summary: The moisture sorption and desorption behavior of habanero chili powder was studied under different temperatures and water activities. The sorption capacity of the powder decreased with increasing temperature, and hysteresis was observed at all temperatures. These findings provide important information for optimizing storage and processing conditions to maintain the quality and prolong the shelf life of chili powder.
REVISTA MEXICANA DE INGENIERIA QUIMICA
(2023)
Article
Horticulture
Adna Prado Massarioli, Severino Matias de Alencar, Adriano Francisco Siqueira, Mariana Pereira de Melo, Igor Gomes Vidigal, Ana Lucia Gabas Ferreira
Summary: This study evaluates the effects of drying methods on the drying rates, characteristics, and antioxidant properties of five herbs. Forced-air oven drying resulted in higher drying rates compared to solar drying. Mint was less affected by drying conditions, while all dried herbs exhibited similar antioxidant properties. Standardization of post-harvest steps is important for maintaining the consistency of herbal products.
Article
Engineering, Chemical
Igor G. Vidigal, Mariana P. Melo, Patricia C. M. Da Ros, Ana K. F. Carvalho, Severino M. Alencar, Ana L. G. Ferreira
Summary: This work presents a bibliometric analysis of recent articles on the applications of thermal processing in foods and their effects on physicochemical and rheological properties. The analysis reveals that China, USA, Brazil, India, and Spain are the leading countries in food thermal processing research. Traditional thermal processing continues to be studied in fruit applications, while the use of unconventional or emerging technologies is expected to bring significant advances to the food industry in the future.
Article
Food Science & Technology
Daniela Helena Pelegrine Guimaraes, Ana Lucia Gabas Ferreira, Pedro Felipe Arce
Summary: The study aimed to develop different formulations of blueberry jam made from rabbiteye fruits and analyze the influence of storage on their properties. Statistical analysis and regression were used to analyze the influence of storage time on the physicochemical and rheological properties. Mathematical simulation was used to predict these properties using independent variables. The results showed that sucrose concentration and cooking time affected anthocyanin stability, while storage time had no influence on soluble solids content in light jellies.
Article
Chemistry, Multidisciplinary
Gustavo Cardoso da Mata, Maria Sirlene Morais, Wanderley Pereira de Oliveira, Monica Lopes Aguiar
Summary: This study produced biodegradable nanofibers as substitutes for traditional polymer in surgical masks, using electrospinning technology. The electrospun membranes showed similar filtration performance to commercial surgical masks and met international standards. These nanofibers were more effective in capturing fine particulate matter in the air, making them promising alternatives to non-degradable polymers in surgical masks.
ENVIRONMENTAL SCIENCE-NANO
(2023)
Article
Agriculture, Multidisciplinary
Maria Julia Neves Martins, Marcio Augusto Ribeiro Sanches, Tiago Carregari Polachini, Eduardo Basilio de Oliveira, Jane Selia dos Reis Coimbra, Javier Telis-Romero
Summary: The objective of this study was to determine the solubilities of 14 different salts at different temperatures. The results showed that the solubilities varied with temperature and salt type. The availability of solubility data is important for various applications.
CIENCIA E AGROTECNOLOGIA
(2023)
