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.
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
Environmental Sciences
Ichrak Joulak, Patricia Concordio-Reis, Cristiana A. Torres, Chantal Sevrin, Christian Grandfils, Hamadi Attia, Filomena Freitas, Maria A. M. Reis, Samia Azabou
Summary: In this study, four selected Halomonas strains were used to produce exopolysaccharides (EPS) using low-cost agro-industrial wastes as the sole carbon source. It was found that both yield and monosaccharide composition of EPS were affected by the carbon source, with different predominant monomers and molecular weights observed. The ability of Halomonas strains to utilize cost-effective substrates, especially cheese whey, shows promise for producing EPS with distinct physicochemical properties for various applications.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Biotechnology & Applied Microbiology
Bruna Basto, Nuno R. da Silva, Jose A. Teixeira, Sara C. Silverio
Summary: This study explored the pigment production by Penicillium brevicompactum under different fermentation conditions, and found that a culture medium composed of cheese-whey and corn steep liquor can be a low-cost alternative to synthetic medium. The fungus showed great adaptability to different culture media and types of fermentation, and different mixtures of pigments can be produced depending on the medium composition and fermentation type. The immobilization and reuse of biomass for pigment production by P. brevicompactum were demonstrated for the first time.
FERMENTATION-BASEL
(2022)
Article
Energy & Fuels
Tanim Arpit Singh, Minaxi Sharma, Monika Sharma, Gauri Dutt Sharma, Ajit Kumar Passari, Sheetal Bhasin
Summary: Agro-food industrial residues, such as lignocellulosic waste, can be converted into value-added products using solid-state fermentation. This approach has economic and environmental advantages. There is a vast opportunity to develop cost-effective, sustainable biorefining technologies using lignocellulosic, starchy, and other agricultural by-products. The main components of lignocellulosic biomass are cellulose, hemicellulose, and lignin, which can be processed through various procedures to obtain biobased products. Biotechnology techniques and process engineering are critical in developing integrated processes for producing various value-added products from lignocellulosic biomass. This review focuses on the potential of different agricultural by-products, such as lignocellulosic, palm oil mill, brewing, and dairy biomass, in the biorefinery scenario.
Article
Biotechnology & Applied Microbiology
Marcelo Fernando Valle-Vargas, Ruth Yolanda Ruiz-Pardo, Luisa Villamil-Diaz, Maria Ximena Quintanilla-Carvajal
Summary: Probiotics play an important role in improving growth and immunological parameters in fish. This research successfully produced a potential multistrain probiotic preparation using whey, molasses, and yeast extract as culture medium components. The optimal conditions for viable counts of L.lactis A12 and Priestia species were identified, and the proposed culture medium was significantly cheaper than commercial alternatives.
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)
Review
Food Science & Technology
Carla Roana Monteiro Rudke, Callebe Camelo-Silva, Adenilson Renato Rudke, Elane Schwinden Prudencio, Cristiano Jose de Andrade
Summary: Demanding consumers are increasingly looking for dairy products that are nutritionally appealing and contribute to nutritional health. This review discusses the latest trends in dairy products, with a focus on new ingredients such as prebiotics, probiotics, synbiotics, substitutes for reducing sugar and lipids, and natural preservatives like nisin. The review also highlights the potential of ultrasound technology in processing food products to increase shelf-life and enhance sensorial acceptance.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Review
Food Science & Technology
Kim Kley Valladares-Diestra, Luciana Porto de Souza Vandenberghe, Sabrina Vieira, Luis Daniel Goyzueta-Mamani, Patricia Beatriz Gruening de Mattos, Maria Clara Manzoki, Vanete Thomaz Soccol, Carlos Ricardo Soccol
Summary: Concerns about a good-quality diet have risen in recent years, leading to an increased interest in food supplements like prebiotics that offer great nutritional and health benefits. Xylooligosaccharides (XOs) show high potential among various prebiotics for preventing systemic disorders. While XOs can be found in natural sources, their production is limited. Lignocellulosic biomasses have been identified as a promising source for XOs production, using agro-industrial by-products. However, physicochemical pretreatments are required to obtain XOs, and different methods are discussed to increase their production and limit the production of toxic compounds.
Article
Biotechnology & Applied Microbiology
Nisarg Gohil, Gargi Bhattacharjee, Manoj Gayke, Hanuman Narode, Khalid J. Alzahrani, Vijai Singh
Summary: The research aimed at developing an economic and sustainable growth medium for the production of violacein using abundantly available soybean meal waste. By optimizing culture conditions and L-tryptophan concentration, a high yield of crude violacein was achieved, showcasing the potential of soybean meal as a cost-effective growth medium for large-scale synthesis of this compound.
JOURNAL OF APPLIED MICROBIOLOGY
(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
Engineering, Environmental
Khuanchanok Sonsuphab, Wittawat Toomsan, Nontipa Supanchaiyamat, Andrew J. Hunt, Yuvarat Ngernyen, Thunyalux Ratpukdi, Sumana Siripattanakul-Ratpukdi
Summary: This study demonstrated enhanced TCC remediation using biochar-immobilized cells, with the initial TCC concentration significantly affecting the removal rate. This technology shows efficient, sustainable, and economical potential for future contaminant removal.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2022)
Article
Food Science & Technology
Yujia Xie, Xiaojie Peng, Zheng Li, Juan Wang, Mingyi Li, Shanshan Xiao, Shaohui Zhang
Summary: This study aimed to convert whey protein into antifungal peptides by synergistic interactions with Lactobacillus paracasei and Propionibacterium freudenreichii, optimized the fermentation medium, identified peptides, and determined the decisive factors of antifungal function through principal component analysis.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Environmental Sciences
Fatima Bibi, Noshin Ilyas, Maimona Saeed, Sumera Shabir, Ali A. A. Shati, Mohammad Y. Y. Alfaifi, Kassian T. T. Amesho, Subrata Chowdhury, Riyazali Zafarali Sayyed
Summary: The prevalence of organic solid waste worldwide has become a problem that needs comprehensive treatment. Utilizing agro-industrial waste as raw materials can bring cost reduction and lower environmental pollution levels. The solid-state fermentation (SSF) method plays a significant role in converting agro-industrial waste into valuable compounds such as biofuels, enzymes, and antioxidants.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Review
Chemistry, Physical
Vishal Sharma, Mei-Ling Tsai, Parushi Nargotra, Chiu-Wen Chen, Chia-Hung Kuo, Pei-Pei Sun, Cheng-Di Dong
Summary: Enzymes have great potential in transforming the food industry and lignocellulosic biorefineries, and the abundant agro-industrial food waste provides an economic solution for enzyme production. Low catalytic efficiency and enzyme denaturation can be mitigated by using inexpensive immobilization carriers and protein engineering techniques, leading to sustainable development.
Review
Food Science & Technology
Divyani Panwar, Parmjit S. Panesar, Harish K. Chopra
Summary: Citrus by-products are rich sources of value-added compounds that can be utilized in various industries such as food, cosmetic, and pharmaceutical sectors. Additionally, these by-products can be recycled into different bio-products through biotechnological routes, contributing to the reduction of environmental pollution and meeting the increasing demand for functional foods, fuels, and energy in society.
FOOD REVIEWS INTERNATIONAL
(2021)
Article
Engineering, Chemical
Gisha Singla, Parmjit S. Panesar, Rajender S. Sangwan, Meena Krishania
Summary: The study focused on the effect of different packaging materials on the quality and storage stability of vermicelli supplemented with debittered kinnow pulp residue. LDPE pouches showed greater changes in moisture content and hardness during storage, with lower overall acceptability compared to BOPP pouches. BOPP demonstrated potential for commercial packaging of antioxidant-rich extruded food products without adversely impacting their physiochemical and sensory properties.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Energy & Fuels
Brahmeet Kaur, Parmjit S. Panesar, Avinash Thakur
Summary: The study demonstrates that ultrasound-assisted enzyme extraction can effectively recover dietary fiber from mango peels, with the highest total dietary fiber extraction yield reaching 71%.
BIOMASS CONVERSION AND BIOREFINERY
(2021)
Article
Food Science & Technology
Samandeep Kaur, Parmjit S. Panesar, Harish K. Chopra
Summary: This study investigated the extraction of bioactive phytochemicals from kinnow peels using microwave-assisted technique. The optimal extraction conditions were determined to achieve high content of phenolic and antioxidant compounds.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Brahmeet Kaur, Parmjit S. Panesar, Anil K. Anal
Summary: Ultrasound-assisted extraction is an efficient technique for recovering phenolic compounds from mango peels, achieving the highest phenolic content at 45 degrees Celsius. With a treatment time of 10 minutes, ultrasound amplitude set at 30%, and using an ethanol-water solution with a solid to liquid ratio of 1:30, the best results can be obtained.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Energy & Fuels
Divyani Panwar, Parmjit S. Panesar, Harish K. Chopra
Summary: The approach of converting waste to wealth has become a crucial topic and intense research has been ongoing globally. This study aims to valorize Citrus limetta peels by extracting pectin using green organic acid. The results suggest that C. limetta peels have a great potential to be used as a novel low-cost source for pectin extraction with good properties.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Energy & Fuels
Shreya Rajput, Samandeep Kaur, Parmjit S. Panesar, Avinash Thakur
Summary: This study focused on the extraction of essential oils from Kinnow peels using supercritical fluid extraction (SFE) and their characterization. The extraction process was optimized using response surface methodology (RSM) to maximize the yield and antioxidant activity of the essential oil extract. The extracted essential oil was found to have desirable properties and can be further purified for use in the food and pharmaceutical industries.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Food Science & Technology
Brahmeet Kaur, Kamble B. Venkatrao, Parmjit S. Panesar, Harish K. Chopra, Anil K. Anal
Summary: Banana peels, generated from the global consumption of a large quantity of bananas, present a waste disposal problem. The utilization of ultrasound-assisted enzymatic extraction of resistant starch from banana peels shows efficient valorization and economic viability at the industrial level.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Engineering, Chemical
Brahmeet Kaur, Parmjit Singh Panesar, Anil Kumar Anal
Summary: The extraction of mango seed kernel butter through ultrasound-assisted extraction proves to be an effective method, providing high-quality butter in comparison to conventional techniques. The extracted butter exhibits superior attributes and can be utilized as a functional food ingredient.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Food Science & Technology
Anuradha Saini, Parmjit Singh Panesar, Neeraj Dilbaghi, Minakshi Prasad, Manab Bandhu Bera
Summary: Nanoemulsions-based delivery systems have been developed to improve the functional properties of lutein extract obtained from Citrus reticulata peels. By optimizing the process variables, the lutein extract-loaded nanoemulsions with the smallest droplet size and low polydispersity index were obtained. The addition of the lutein extract-loaded nanoemulsions to paneer led to an improvement in its functional properties.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Divyani Panwar, Parmjit S. Panesar, Harish K. Chopra
Summary: With the aim of complete reuse and recycling of citrus by-products, this study investigated the extraction of pectin from Citrus limetta peels using ultrasound-assisted extraction. The optimized extraction process resulted in a high pectin yield, and the extracted pectin showed good quality and potential for use as a food ingredient.
Article
Food Science & Technology
Dipak Das, Parmjit S. Panesar, Charanjiv S. Saini
Summary: This study optimized the extraction of soy protein isolate (SPI) using ultrasound treatment and compared it with microwave, enzymatic, and conventional extraction methods. The SPI extracted with ultrasound treatment showed smaller particle size and enhanced functional properties. The use of ultrasound treatment has great potential for the development of various new food products.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Divyani Panwar, Parmjit S. Panesar, Harish K. Chopra
Summary: The aim of this work was to study the composition, properties, and potential food applications of C. limetta peels. The peels were found to have a high content of ash, crude fiber, carbohydrate, protein, potassium, calcium, magnesium, asparagine, glutamic acid, and aspartic acid. They also exhibited high levels of dietary fiber, phenolic content, and antioxidant activity. The peels showed potential as emulsifying, gelling, foaming, and bulking agents in the food industry. Therefore, they can be re-utilized as a natural food additive with various nutritive and bioactive properties, contributing to zero waste generation.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Ritika Kaushal, Brahmeet Kaur, Parmjit S. Panesar, Anil K. Anal, Son Chu-Ky
Summary: The extraction of bromelain from pineapple rind using microwave assisted technique resulted in a considerable amount of proteolytic activity. The extracted bromelain can be used as a functional ingredient in bakery, dairy, and seafood processing industries.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Review
Chemistry, Multidisciplinary
Anuradha Saini, Divyani Panwar, Parmjit Singh Panesar, Manab Bandhu Bera
Summary: Global food demand and security have prompted a focus on food quality and safety, leading to the urgent need for efficient preservation techniques. Encapsulation in nanocarriers, such as nanoemulsions, nanoliposomes and nanolipid carriers, can protect functional ingredients and improve stability, functionality, entrapment efficiency and controlled-release. Antimicrobial agents in nanoencapsulated form show enhanced effectiveness compared to direct application, making them promising tools for food preservation. This review covers lipid-based nanocarriers, nanoencapsulation of functional ingredients, and the use of lipid-based nanocarriers as antimicrobial agents in food applications.
ENVIRONMENTAL CHEMISTRY LETTERS
(2021)
