Worldwide, a huge amount of agricultural food wastes and byproducts containing valuable bioactive compounds are generated, especially throughout the entire supply chain. Minimizing food wastes and byproducts is the first option to avoid environmental problems, and to help the economy and the society. Although many countries implement policies to reduce food wastes and byproducts, and different management methods are available to utilize agricultural food wastes, they are still produced annually. Nanotechnological and biotechnological approaches are recently used as novel and green applications to valorize agricultural food wastes and improve their stability and applicability. In this Review, these approaches are covered in detail with given examples. Another valorization way of consumable food waste is using it for functional food production. This Review focuses on specific examples of functional foods with food waste as an ingredient. In addition, the problems and limitations of waste management and valorization methods are investigated, considering future perspectives.

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c07104

Novel Approaches in the Valorization of Agricultural Wastes and Their Applications

Nano packaging plays a major role in reducing microbial load and preserving proper quality. The aim of this study was to evaluate antimicrobial characteristics of nanochitosan-silver packaging against both Gram positive and negative microorganism. The total count test was used to measure the antimicrobial effects. Additionally, the minimal inhibitory concentration and minimum fungicidal concentration of nano chitosan were both measured. Finally, the antimicrobial effects of the silver and chitosan nanoparticles were evaluated. Caviar samples were inoculated to Coagulase-positive Staphylococcus aureus, Escherichia coli using 0/5 McFarland standard. Also, Fusarium solani was inoculated to caviar samples using 105 CFU/mL. Samples were checked out in the 1st, 15th, 30th, 60th, and 70th days, respectively. To determine the size and distribution of nanoparticles) NPs), scanning and transmission electron microscopy (SEM&TEM), dynamic light scattering (DLS), and atomic force microscopy (AFM) analyses were used. The images from SEM and TEM were indicative of spherical silver nanoparticles (AgNPs), and the average size of the AgNPs was lower than 100 nm. The average size of chitosan particles was 60–100 nm as revealed by DLS and Zeta potential analyses, and the chitosan nanoparticles were completely homogenous. The results showed that silver and chitosan NPs had significant antibacterial effects compared to blank low-density polyethylene samples (P < 0.05), and reduced the bacterial and fungal loads more than one logarithmic cycle. Migration of nanoparticles was measured using the atomic absorption spectroscopy (AAS), inductively coupled plasma mass spectrometry (ICP-MS). AAS results showed no migration of nanoparticles although, the ICP-MS showed 0/165 ppm from nanopackaging.

Assessment of nanochitosan packaging containing silver NPs on improving the shelf life of caviar (Acipenser persicus) and evaluation of nanoparticles migration

Black rosehip (Rosa pimpinellifolia L.) is an edible fruit belonging to the large Rosaceae family. Processing this and similar fruits that have low water into vinegar generates added values. Besides, vinegar consumption has beneficial effects on human health. This study aimed to produce vinegar with enormous functional properties from the black rosehip fruits, which is disadvantaged due to its low water content, and high functional activities, and to convert from this fruit into a high value-added product. As a result, it was showed that the wine and vinegar had higher values of antioxidant activities than the juice; however, the highest values of total phenolic content, total anthocyanin content, total flavonoid content, and antioxidant activity were found in the wine. Gallic acid, catechin, ellagic acid, protocatechuic acid, and epicatechin were the most important bioactive compounds in wine and vinegar. Vitamin-C content increased significantly in the vinegar, giving a positive feature to the vinegar. Especially, the vinegar stood out in terms of volatile aroma compounds, including a total of 28 volatile compounds whose major components were 2-phenylethanol, acetic acid, octanoic acid, ethyl acetate, phenylethyl acetate, and 3-methyl-1-butanol. Also, hexyl-salicylate, 4-terpineol, and dihydro-methyl jasmonate. The present study showed the richness of black rosehip vinegar in aroma compounds and functional aspects. Black rosehip fruit was revealed to be a suitable raw material mainly for vinegar production. A new product was obtained to take advantage of the enormous antioxidant activity of black rosehip fruit, which has limited consumable and processability due to its low water content.

Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice

This study was aimed to be produced rosehip vinegar production from rosehip fruit, which has a limited usage, for the first time, and to monitor in detail the changes in bioactive compounds and volatile compounds, which affected on aroma property of it, during the rosehip vinegar production. Thus, it was aimed to contribute to the modernization of fermented foods and to produce rosehip vinegar as a healthy, aromatic and alternative product. The results showed that the rosehip vinegar had high TPC, TFC contents, and antioxidant activity. And catechin, ellagic-acid, quercetin, taxifolin, 4-hydroxy-benzoic-acid, and salicylic-acid were the important phenolic compounds in the rosehip wine and vinegar. Besides, vitamin-C content increased during the fermentation, and the highest value of vitamin-C was obtained in the rosehip vinegar. And, in the vinegar, it was displayed a total of 27 volatile compounds, the major compounds were acetic-acid, acetoin, pentanoic-acid, propionic-acid, octanoic-acid, followed by vitispirane, phenethyl-alcohol, isobutyric-acid, and 1-p-menthen-9-al. As a result, it has been thought that the rosehip fruit an adequate substrate for the production of rosehip vinegar which is a healthy and aromatic vinegar. Also, rosehip vinegar, obtained from rosehip fruit, which has a limited usage was contributed to the modernization of fermented foods.

Phytochemical content, and antioxidant activity, and volatile compounds associated with the aromatic property, of the vinegar produced from rosehip fruit (Rosa canina L.)

This study was aimed to be produced rosehip vinegar production from rosehip fruit, which has a limited usage, for the first time, and to monitor in detail the changes in bioactive compounds and volatile compounds, which affected on aroma property of it, during the rosehip vinegar production. Thus, it was aimed to contribute to the modernization of fermented foods and to produce rosehip vinegar as a healthy, aromatic and alternative product. The results showed that the rosehip vinegar had high TPC, TFC contents, and antioxidant activity. And catechin, ellagic-acid, quercetin, taxifolin, 4-hydroxy-benzoic-acid, and salicylic-acid were the important phenolic compounds in the rosehip wine and vinegar. Besides, vitamin-C content increased during the fermentation, and the highest value of vitamin-C was obtained in the rosehip vinegar. And, in the vinegar, it was displayed a total of 27 volatile compounds, the major compounds were acetic-acid, acetoin, pentanoic-acid, propionic-acid, octanoic-acid, followed by vitispirane, phenethyl-alcohol, isobutyric-acid, and 1-p-menthen-9-al. As a result, it has been thought that the rosehip fruit an adequate substrate for the production of rosehip vinegar which is a healthy and aromatic vinegar. Also, rosehip vinegar, obtained from rosehip fruit, which has a limited usage was contributed to the modernization of fermented foods. 

Modeling of drying and rehydration kinetics of Rosa pimpinellifolia fruits: Toward formulation and optimization of a new tea with high antioxidant properties

Green and Highly Extraction of Phenolic Compounds and Antioxidant Capacity from Kinkeliba (Combretum micranthum G. Don) by Natural Deep Eutectic Solvents (NADESs) using Maceration, Ultrasound-assisted Extraction and Homogenate-assisted Extraction

Hojjat Pashazadeh

Papers

Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice

Modeling of drying and rehydration kinetics of Rosa pimpinellifolia fruits: Toward formulation and optimization of a new tea with high antioxidant properties

Phytochemical content, and antioxidant activity, and volatile compounds associated with the aromatic property, of the vinegar produced from rosehip fruit (Rosa canina L.)

Green and Highly Extraction of Phenolic Compounds and Antioxidant Capacity from Kinkeliba (Combretum micranthum G. Don) by Natural Deep Eutectic Solvents (NADESs) using Maceration, Ultrasound-assisted Extraction and Homogenate-assisted Extraction

Modeling and optimization of drying conditions of dog rose for preparation of a functional tea