Recovery of Valuable Aromas from Sardine Cooking Wastewaters by Pervaporation with Fractionated Condensation: Matrix Effect and Model Validation

Pereira, Maria João; Pintado, Manuela; Brazinha, Carla; Crespo, João G.

doi:10.3390/membranes12100988

Cited by 4 publications

(8 citation statements)

References 13 publications

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“…Several studies have shown strong antioxidant activity mainly due to its high total phenolic content. As previously mentioned, the acorn shell extract showed potential in the stabilization of aromas [ 9 , 22 ] and of the bioactive fraction (mainly composed of proteins and lipids) of SCW [ 23 ].…”

Section: Resultsmentioning

confidence: 99%

“…A water extraction method was chosen to obtain the acorn shell extract in this study based on the methodologies reported in the literature [ 9 , 18 , 22 , 23 , 24 , 25 ]. Some authors demonstrated that water-soluble phenolics may impact antioxidant potential more than methanol-soluble ones [ 18 ].…”

Section: Resultsmentioning

confidence: 99%

“…Based on a comprehensive literature review, the authors chose a water extraction method to obtain the acorn shell extract for this investigation. This approach has been widely utilized in numerous previous studies [ 9 , 18 , 22 , 23 , 24 , 25 ].…”

Section: Methodsmentioning

confidence: 99%

“…The fat fraction was immediately frozen at −25 °C until further analysis. The defatted fraction of SCW was submitted to microfiltration and ultrafiltration to allow the recovery of other solids, namely proteins [ 23 , 30 ] and aromas [ 9 , 22 ], which were then subjected to different treatments.…”

Section: Methodsmentioning

confidence: 99%

“…These findings have led to innovative approaches suggesting that acorn shell extract avoids oxidation of aromas extracted from sardine cooking wastewater (SCW), mainly aldehyde oxidation. These studies developed an SCW valorization approach, creating value for aromas present in this effluent for feed and aquaculture applications [ 9 , 22 ]. In other work, SCW was also studied to valorize its protein and bioactive fractions for food, pharmaceutical, or cosmetic fields.…”

Section: Introductionmentioning

confidence: 99%

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The Potential of Acorn Extract Treatment on PUFAs Oxidative Stability: A Case Study on Fish Cooking Wastewater

Araújo-Rodrigues,

Ribeiro,

Machado

et al. 2024

Foods

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Fish byproducts are valuable sources of Ω-3 polyunsaturated fatty acids (PUFAs). Their valorization potentially alleviates pressure on this sector. This study uses a circular economy approach to investigate the oil fraction from sardine cooking wastewater (SCW). Analysis of its fatty acid (FA) profile revealed promising PUFA levels. However, PUFAs are highly susceptible to oxidation, prompting the exploration of effective and natural strategies to replace synthetic antioxidants and mitigate their associated risks and concerns. An antioxidant extract from acorn shells was developed and evaluated for its efficacy in preventing oxidative degradation. The extract exhibited significant levels of total phenolic compounds (TPC: 49.94 and 22.99 mg TAE or GAE/g DW) and antioxidant activities (ABTS: 72.46; ORAC: 59.60; DPPH: 248.24 mg TE/g DW), with tannins comprising a significant portion of phenolics (20.61 mg TAE/g DW). LC-ESI-UHR-QqTOF-MS identified ellagic acid, epicatechin, procyanidin B2 and azelaic acid as the predominant phenolic compounds. The extract demonstrated the ability to significantly reduce the peroxide index and inhibit PUFA oxidation, including linoleic acid (LA), eicosapentaenoic (EPA), and docosahexaenoic acid (DHA). This approach holds promise for developing stable, functional ingredients rich in PUFAs. Future research will focus on refining oil extraction procedures and conducting stability tests towards the development of specific applications.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

The Potential of Acorn Extract Treatment on PUFAs Oxidative Stability: A Case Study on Fish Cooking Wastewater

Araújo-Rodrigues,

Ribeiro,

Machado

et al. 2024

Foods

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Production of Aroma-Rich Extracts from Sardine Cooking Wastewaters: Exploring Their Potential for Modulating Feed Intake in European Seabass

Resende,

Pereira,

Sá

et al. 2024

Waste Biomass Valor

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Managing the canning industry’s nutrient-rich and odorous liquid waste is a hurdle. Concurrently, the growing use of vegetable ingredients in aquafeeds diminishes palatability and feed consumption in carnivorous fish. Thus, we hypothesized that aromas could be extracted from cooking wastewaters at canning factories and added to plant-based diets to stimulate intake in European seabass. Sardine cooking wastewaters were collected and tested directly (CW-A) or after vacuum distillation (VD-A) or liquid/liquid extraction with soybean oil (LLE-A). Despite losses in aldehydes and short-chain alcohols, both processes were effective in removing off-flavours. VD-A displayed a higher concentration of most aromas compared to LLE-A. Extracts were included at 2 μg g−1 of 1-penten-3-ol, the most abundant compound in all extracts, in diets (CW, VD, LLE). A non-supplemented diet was used as control. Each diet was assigned to six groups of juvenile fish, fed a single meal until apparent satiation. Our emphasis was on this initial feeding to comprehend the hedonic control of feed intake, minimizing habituation effects and the impact of the long-term metabolic requirements. Feed intake was highest for the control group. No differences on plasma metabolites were observed, suggesting feed intake was primarily regulated by hedonic rather than homeostatic mechanisms. Moreover, the lower intake in the supplemented diets was partially associated with a lower expression of orexigenic (intake-promoting) neuropeptides and higher expression of anorexigenic (intake-reducing) neuropeptides in the brain, despite the lack of significant diet-related differences. Overall, this study presents a novel approach to valorise cooking wastewater from the canning industry, since cooking wastewaters extracts rich in aromas were successfully produced, however, in the tested concentration, had no positive impact on the short-term feed intake response of European seabass. Graphical Abstract

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Development of functional bioflavor based on Indonesian indigenous microbial fermentation products

Setiarto,

Octaviana,

Perwitasari

et al. 2024

J. Ethn. Food

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Bioflavor and fermented foods in Indonesian cuisine were interesting for studying the relationship between fermentation products, microbial aspects, functional implications and biotechnological applications. The methodology employed in the literature review, including the sources used and inclusion criteria, demonstrates a meticulous approach to gathering and synthesizing information. Additionally, the factors influencing the perception of flavors on the tongue provide valuable insights into the complexities of taste perception, encompassing the role of specific amino acids and alkaloid compounds. The discussions on flavor production through microbial fermentation and the application of recombinant DNA technology in microbial flavor production showcase the strides made in biotechnology and their profound impact on flavor development. The escalating significance of natural ingredients and biocatalyst processes in producing flavor compounds aligns with consumer preferences for natural and sustainable options. Moreover, safety considerations for bioflavor products derived from biotechnology underscore the critical importance of ensuring consumer-friendly and safe products in this field. Functional bioflavor constraints provide practical considerations for developing and applying functional flavors, emphasizing the necessity for natural, safe and stable alternatives to conventional food additives. Overall, it offers a comprehensive and in-depth exploration of the multifaceted realm of flavor, integrating scientific, cultural and technological perspectives. It is an invaluable resource for researchers, industry professionals and enthusiasts engaged in flavor science and technology.

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Recovery of Valuable Aromas from Sardine Cooking Wastewaters by Pervaporation with Fractionated Condensation: Matrix Effect and Model Validation

Cited by 4 publications

References 13 publications

The Potential of Acorn Extract Treatment on PUFAs Oxidative Stability: A Case Study on Fish Cooking Wastewater

The Potential of Acorn Extract Treatment on PUFAs Oxidative Stability: A Case Study on Fish Cooking Wastewater

Production of Aroma-Rich Extracts from Sardine Cooking Wastewaters: Exploring Their Potential for Modulating Feed Intake in European Seabass

Development of functional bioflavor based on Indonesian indigenous microbial fermentation products

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