Sustainable processing of food side streams and underutilized leftovers into high-added-value chemicals assisted by pulsed electric fields- and high-pressure processing-based technologies

Calleja-Gómez, Mara; Pallarés, Noelia; Salgado-Ramos, Manuel; Barba, Francisco J.; Berrada, Houda; Castagnini, Juan M.

doi:10.1016/j.trac.2023.117506

TrAC Trends in Analytical Chemistry

2024

DOI: 10.1016/j.trac.2023.117506

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Sustainable processing of food side streams and underutilized leftovers into high-added-value chemicals assisted by pulsed electric fields- and high-pressure processing-based technologies

Mara Calleja-Gómez,

Noelia Pallarés,

Manuel Salgado-Ramos

et al.

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2024

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Cited by 2 publications

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Cascading Recovery of Added-Value Cocoa Bean Shell Fractions Through Autohydrolysis Treatments

Sánchez,

Ferreira-Santos,

Gomes-Dias

et al. 2024

Food Bioprocess Technol

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In this work, an autohydrolysis treatment was applied to cocoa bean shells (CBS) to obtain different potentially added-value fractions rich in phenolic compounds with antioxidant potential and oligosaccharides with potential prebiotic properties. The final residue was enzymatically treated to deliver sugars that can undergo fermentation-based biotransformation. This hydrothermal pretreatment was assessed for maximum temperatures (Tmax) between 120 to 200 °C and severities (S0) between 1.1 and 3.4. The highest oligosaccharide concentration (5.5 g/L) was achieved at S0 of 3.4. The increase of S0 during the process allowed to increase the recovery of interesting bioactive compounds, achieving a maximum TPC and antioxidant activity of 2.8 g/L and 17178.5 µmol Fe2+/L, respectively, when the Tmax reached 200 °C. However, at this temperature, a significant amount of degradation products such as organic acids and HMF was already formed, and a compromise temperature of 160 °C was chosen for further tests. It was possible to obtain a maximum glucose yield of 71% when the pretreated solids were enzymatically hydrolysed. Hence, the use of autohydrolysis, avoiding the use of toxic chemicals, has proved to be a sustainable alternative to obtain different CBS fractions with interesting composition to be potentially employed in multiple sectors.

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Cascading Recovery of Added-Value Cocoa Bean Shell Fractions Through Autohydrolysis Treatments

Sánchez,

Ferreira-Santos,

Gomes-Dias

et al. 2024

Food Bioprocess Technol

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Trends in extracting protein from microalgae Spirulina platensis , using innovative extraction techniques: mechanisms, potentials, and limitations

Khalid,

Chaudhary,

Aziz

et al. 2024

Critical Reviews in Food Science and Nutrition

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Sustainable processing of food side streams and underutilized leftovers into high-added-value chemicals assisted by pulsed electric fields- and high-pressure processing-based technologies

Cited by 2 publications

References 74 publications

Cascading Recovery of Added-Value Cocoa Bean Shell Fractions Through Autohydrolysis Treatments

Cascading Recovery of Added-Value Cocoa Bean Shell Fractions Through Autohydrolysis Treatments

Trends in extracting protein from microalgae Spirulina platensis , using innovative extraction techniques: mechanisms, potentials, and limitations

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