Non-waste technology through the enzymatic hydrolysis of agro-industrial by-products

Radenkovs, Vitālijs; Juhnevica-Radenkova, Karina; Górnaś, Paweł; Segliņa, Dalija

doi:10.1016/j.tifs.2018.05.013

Cited by 53 publications

(45 citation statements)

References 109 publications

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“…Nowadays, efforts are being directed towards the exploitation of agro-industrial waste, from both economic and environmental standpoints. These by-products are recognized as having significant amounts of biologically active compounds, namely proteins, fibers, polysaccharides, flavor compounds, or different phytochemicals, while their uncontrolled disposals lead to environmental problems [3,4]. These bioactive compounds can be revalorized as functional ingredients in food, pharmaceutical, health care, cosmetic, and other products.…”

Section: Introductionmentioning

confidence: 99%

Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles

et al. 2020

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Spent malt rootlets, a by-product of the brewing industry, are a rich source of protein, essential amino acids, healthy fats, polyphenols and minerals, and could be a new promising type of raw material from the nutritional, economic, sensory, and technical perspectives. However, their specific aroma profile could limit their addition in baked products. The aim of this work was to study the effect of spent malt rootlets addition on volatile derivatives of enriched biscuits in relation to their sensory profile. For this purpose, spent malt rootlets and enriched biscuits (0–25% spent malt rootlets added) were analyzed by GC-MS techniques, in order to obtain their fatty acids methyl esters and volatile compounds profile, while for the sensory analysis a nine-point hedonic score test was used. The results of this study reveal the fatty acids and volatile profile of spent malt rootlets and of the enriched biscuits with spent malt rootlets pointing out the contribution of fatty acids to the generation of aroma compounds. The influence of different aroma compounds on the consumer’s preferences was studied and the optimum level addition of spent malt rootlets in multigrain biscuits was found to be 15%.

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Section: Introductionmentioning

confidence: 99%

Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles

et al. 2020

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“…In large-scale apple juice production, 75% of the apple are utilized for juice, while the remaining 25% are discarded as waste or utilized rather inefficiently [5]. These by-products may be processed and further incorporated as ingredients in making high-value functional food products (cereal bars, cookies, muffins, bread and fermented milk products) with many physiological and biochemical effects [6].…”

Section: Introductionmentioning

confidence: 99%

Valorization of Wild Apple (Malus spp.) By-Products as a Source of Essential Fatty Acids, Tocopherols and Phytosterols with Antimicrobial Activity

Radenkovs

Kviesis

Juhnevica-Radenkova

et al. 2018

Plants

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The amplified production of fruit as well as burgeoning demand for plant-made food products have resulted in a sharp increase of waste. Currently, millions of tons of by-products are either being discarded or utilized rather ineffectively. However, these by-products may be processed and further incorporated as functional ingredients in making high-value food products with many physiological and biochemical effects. The chemical analysis of pomace oils using gas chromatography-mass spectrometry (GC/MS) and reversed-phase-liquid chromatography coupled with fluorescence detector (RP-HPLC/FLD) systems led to the identification and quantification of 56 individual lipophilic compounds including unsaturated, polyunsaturated and saturated fatty acids, as well as phytosterols and four homologs of tocopherol. The oils recovered from by-products of Malus spp. (particularly cv. “Ola”) are rich in fatty acids such as linolenic (57.8%), α-linolenic (54.3%), and oleic (25.5%). The concentration of total tocopherols varied among the Malus species and dessert apples investigated, representing the range of 16.8–30.9 mg mL−1. The highest content of total tocopherols was found in M. Bernu prieks, followed by M. cv. “Ola”, and M. × Soulardii pomace oils. A significantly higher amount of δ-tocopherol was established in the oil of M. Bernu prieks, indicating that this species could be utilized as a natural and cheap source of bioactive molecules. β-Sitosterol was the prevalent compound determined in all tested pomace oils with a percentage distribution of 10.3–94.5%. The main triterpene identified in the oils was lupeol, which varied in the range of 0.1–66.3%. A targeted utilization of apple pomace would facilitate management of tons of by-products and benefit the environment and industry.

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“…The main benefit of enzymatic extraction is the shorter processing time, minimization of organic solvent used, increased purity and larger quantity of bioactive components. This method is appropriate for increasing the extractability of polyphenols, covering usually nonextractable proanthocyanidins (Radenkovs et al, 2018). Meini et al (2019) demonstrated the positive effect of pectinase, cellulase and tannase on the release of phenolics from grape pomace matrix, while Stafussa et al (2016) investigated the possibility to inter-connect two food industry byproducts, using brewery's yeast biomass as biosorbent of the anthocyanins from grape pomace.…”

Section: Production Of Active Principles From Fruit By-productsmentioning

confidence: 99%

Fruits By-Products – A Source of Valuable Active Principles. A Short Review

Fierăscu

Sieniawska

Orţan

et al. 2020

Front. Bioeng. Biotechnol.

111

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The growing demand for more sustainable, alternative processes leading to production of plant-derived preparations imposes the use of plants waste generated mainly by agri-food and pharmaceutical industries. These mostly unexploited but large quantities of plants waste also increase the interest in developing alternative approaches for sustainable production of therapeutic molecules. In order to reduce the amount of plant waste by further processing, different novel extraction techniques can be applied. Fruits and their industrial by-products are rich sources of different classes of compounds with therapeutic properties. The processed fruits waste can be reused and lead to novel pharmaceuticals, food supplements or functional foods. This review intends to briefly summarize recent aspects regarding the production of different active compounds from fruit by-products, and their therapeutic properties. The potential use of fruits by-products in different industries will be also discussed.

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Non-waste technology through the enzymatic hydrolysis of agro-industrial by-products

Cited by 53 publications

References 109 publications

Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles

Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles

Valorization of Wild Apple (Malus spp.) By-Products as a Source of Essential Fatty Acids, Tocopherols and Phytosterols with Antimicrobial Activity

Fruits By-Products – A Source of Valuable Active Principles. A Short Review

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