Application of Food By‐Products in Medical and Pharmaceutical Industries

Sadiq, Muhammad Bilal; Singh, Manisha; Anal, Anil Kumar

doi:10.1002/9781118432921.ch5

Cited by 7 publications

(2 citation statements)

References 107 publications

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“…The agri-food industry generates many by-products with considerable economic, social, and environmental implications [1]. The upcycling of food by-products into valueadded products has been a major challenge, both for the food industry and the scientific community, in order to achieve a circular economy through the efficient (re)use of natural resources [2].…”

Section: Introductionmentioning

confidence: 99%

Upcycling Fish By-Products into Bioactive Fish Oil: The Suitability of Microwave-Assisted Extraction

Pinela

Fuente²,

Rodrigues³

et al. 2022

Biomolecules

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The seafood industry is often left out of the food waste discussion, but this sector is no exception, as it generates large amounts of various by-products. This study aimed to explore the potential of the microwave-assisted extraction (MAE) technique to obtain high-quality oil from fish by-products. The independent variables, which were time (1–30 min), microwave power (50–1000 W), and solid/liquid ratio (70–120 g/L) were combined in a 20-run experimental design coupled with the response surface methodology (RSM) for process optimization. The obtained oil yield values were fitted to a quadratic equation to build the theoretical models, which were statistically validated based on statistical criteria and used to predict the optimal MAE condition. The oil yields were significantly affected by the three independent variables through linear, quadratic, and/or interactive effects. Compared to a conventional Soxhlet extraction (SE), the optimal MAE conditions allowed between 60 and 100% of oil to be recovered in less than 19 min and with less solvent consumption. The fatty acid profiles of the oils obtained through SE and optimized MAE were characterized by gas chromatography with flame ionizing detection (GC-FID) after a derivatization process. These oils were constituted mainly of health, beneficial unsaturated fatty acids, such as oleic, docosahexaenoic (DHA), linoleic, and eicosapentaenoic (EPA) acids, which were not affected (p > 0.05) by the extraction methods. Interestingly, the oils obtained through MAE showed the best microbial growth inhibition results may have been due to thermolabile compounds, preserved via this unconventional non-thermal method. The oils also exhibited anti-inflammatory effects via nitric oxide production inhibition and cytotoxic potential especially, against breast and gastric adenocarcinoma cells. However, the threshold of toxicity should be further investigated. Overall, this work emerges as a future-oriented approach to upcycling fish by-products into high-quality oils that can be used in the formulation of pet food and other products.

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Section: Introductionmentioning

confidence: 99%

Upcycling Fish By-Products into Bioactive Fish Oil: The Suitability of Microwave-Assisted Extraction

Pinela

Fuente²,

Rodrigues³

et al. 2022

Biomolecules

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“…Recently, there has been an increasing demand for fresh, safe, and healthy food by consumers. However, most of the fresh food deteriorates during post-harvest handling, packing, and shipping [7]. Synthetic, plastic-based packaging is frequently used to extend the shelf-life of fresh produce.…”

Section: Introductionmentioning

confidence: 99%

The Optimization of Gelatin Extraction from Chicken Feet and the Development of Gelatin Based Active Packaging for the Shelf-Life Extension of Fresh Grapes

et al. 2022

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Synthetic plastics are causing serious environmental and health problems due to which the concept of developing biodegradable food packaging has gained considerable attention. In this study, extraction of gelatin from chicken feet was optimized followed by characterization of gelatin. Chicken feet gelatin was used to develop biodegradable nanocomposite films by the incorporation of chitosan (CS) and zinc oxide (ZnO) nanoparticles (NPs). Gelatin nanocomposite films were used to increase the shelf-life of fresh grapes by determining the browning index, weight loss, and microbial profile of fresh grapes. A high yield (7.5%) of gelatin and Bloom strength (186 g) were obtained at optimized extraction conditions (pretreatment with 4.2% acetic acid and extraction at 66 °C for 4.2 h). Electrophoretic analysis of gelatin revealed the presence of α (130–140 kDa) and β chains (195–200 kDa), whereas a Fourier transformed infrared (FTIR) spectrometer confirmed the presence of amide A and B and amide I, II, and III. Incorporation of ZnO NPs in a gelatin–CS matrix improved the barrier and the mechanical and the thermal properties of films. Gelatin nanocomposite films with 0.3% ZnO NPs significantly reduced the weight loss (23.88%) and the browning index (53.33%) of grapes in comparison to control treatments. The microbial count in artificially inoculated grapes wrapped in gelatin nanocomposite films remained below 4 log CFU/mL until the fifth storage day in comparison to control treatments. The gelatin from poultry byproducts such as chicken feet can serve as an efficient biopolymer to develop biodegradable food packaging to enhance the shelf-life of perishable food products.

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Prevalence of fungi in fresh tomatoes and their control by chitosan and sweet orange (Citrus sinensis) peel essential oil coating

2021

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BACKGROUND: Fungal contamination is a major cause of food spoilage. There is an urgent need to find and characterize natural preservatives. This study evaluates the prevalence of fungi in tomatoes and their control by using essential oil (EO) from sweet orange peel. Essential oils were extracted from dried and fresh sweet orange peels by using n-hexane and ethanol as extraction solvents. Fourier transform infrared spectroscopy (FTIR) and gas chromatography-mass spectrometry (GC-MS) analyses were performed to identify the chemical composition of the EO. A combination of chitosan (CS) and EO was used to control the fungal decay of tomatoes inoculated with Aspergillus niger and Penicillium citrinum.RESULTS: Tomatoes obtained from local markets and supermarkets showed a high prevalence of Aspergillus and Penicillium spp. Essential oils extracted by ethanol from dried peels showed complete inhibition of A. niger and P. citrinum and hyphal degradation at a minimum inhibitory concentration (MIC) of 100 ∼L mL −1 . The combination of EO with chitosan (2%) as a coating, effectively controlled the fungal decay of tomatoes until the eighth day of storage at 25 °C.CONCLUSION: Due to their edible nature, and their antifungal and preservative potential, EO-and CS-based coatings can be used to extend the shelf life of tomatoes and other agriculture commodities. Essential oil-and CS-based coating can be used as alternative to synthetic preservatives, which are associated with various health hazards.

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Application of Food By‐Products in Medical and Pharmaceutical Industries

Cited by 7 publications

References 107 publications

Upcycling Fish By-Products into Bioactive Fish Oil: The Suitability of Microwave-Assisted Extraction

Upcycling Fish By-Products into Bioactive Fish Oil: The Suitability of Microwave-Assisted Extraction

The Optimization of Gelatin Extraction from Chicken Feet and the Development of Gelatin Based Active Packaging for the Shelf-Life Extension of Fresh Grapes

Prevalence of fungi in fresh tomatoes and their control by chitosan and sweet orange (Citrus sinensis) peel essential oil coating

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