Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp

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

An update on the health benefits promoted by edible flowers and involved mechanisms

Hydrophilic natural deep eutectic solvent : A review on physicochemical properties and extractability of bioactive compounds

Recovery of β-carotene from pumpkin using switchable natural deep eutectic solvents.

Optimization and stabilization of the antioxidant properties from Alkanet (Alkanna tinctoria) with natural deep eutectic solvents

Deep eutectic solvents (DESs) have got huge interest as new green and sustainable solvents for the extraction of bioactive compounds from plants in recent decades. In the present study, we aimed to investigate the effectiveness of hydrophilic DES for the extraction of anthocyanin and polyphenol antioxidants from Roselle. A natural hydrophilic DES constituted of sodium acetate (hydrogen bond acceptor) and formic acid (hydrogen bond donor) designed to evaluate the total phenolic compound (TPC), total flavonoid (TFC), total anthocyanin (TACN), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and ferric reducing antioxidant power (FRAP) values of Roselle. Distilled water, 70% ethanol, and 80% methanol used as conventional solvents for comparison. The results indicated that the DES prepared in molarity ratio (SAFAm) was the most efficient. Subsequently, this prominent DES selected for the optimization and the optimum extraction conditions were 1:3.6 molarity ratio, 0% additional water, and 10 mL solvent. TPC, TFC, TACN, FRAP, and DPPH radical scavenging at the optimum point were 233.26 mg GAE/g, 10.14 mg ECE/g, 10.62 mg D3S/g, 493.45 mmol ISE/g, and 343.41 mmol TE/g, respectively. The stability tests showed that anthocyanins were more stable in SAFAm. These findings revealed that SAFAm is an effective green solvent for the extraction of polyphenols from various plants.

https://www.mdpi.com/1420-3049/25/16/3715/pdf

Recovery and Stabilization of Anthocyanins and Phenolic Antioxidants of Roselle (Hibiscus sabdariffa L.) with Hydrophilic Deep Eutectic Solvents

Elucidation of key odorants in Beninese Roselle (Hibiscus sabdariffa L.) infusions prepared by hot and cold brewing.

Natural deep eutectic solvents (NaDESs) are new green solvents used for the extraction of phenolic compounds. In this work, an efficient and greener strategy for extracting blackberry anthocyanins using NADESs was investigated. Sixteen NADESs constituted of choline chloride-urea, choline chloride-sugars, choline chloride-organic acids, choline chloride-polyalcohols and organic acids-sugars were synthesized. The antioxidant properties and anthocyanin profile of blackberry extracts obtained with NADESs and conventional solvents (water, methanol and ethanol)were evaluated. Results of the characterization of NADESs showed that the viscosity, pH, electric conductivity and chemical structure of NADESs were greatly influenced by the hydrogen bond acceptors and hydrogen bond donors. The highest recovery efficiencies were recorded with NADESs giving the highest total phenolic content (9.35 ± 0.39 mg GAE/G), total flavonoid content (104.72 ± 5.17 mg ECE/100g), total anthocyanin content (115.37 ± 0.43), antiradical activity (68.77 ± 2.29 mmol TE/g), reducing power (83.08 ± 3.78) and metal chelating activity (4771.25 ± 83.58 mg TE/100g). NADESs were the most prominent solvents for the recovery of the targeted anthocyanins, with the more acidic NADESs extracting higher quantities of cyanidin-3-glucoside, cyanidin-3-rutinoside, cyanidin chloride and pelargonidin-3-glucoside. A greener extraction using NADES can therefore effectively and reliably targets antioxidants and particularly anthocyanins in blackberry, offering promising ways for future investigations on the phytochemicals in plants. • NADESs are promising green solvents for the extraction of phenolic compounds. • Physicochemical properties varied greatly depending on the NADES components. • Extraction efficiency depends on the nature of the deep eutectic solvent components. • Recovery of anthocyanins using NADESs is effective, efficient and greener. 

Greener extraction of anthocyanins and antioxidant activity from blackberry (Rubus spp) using natural deep eutectic solvents

The increasingly fierce competition in food trends requires producers to innovate and develop new foods to be accepted and to avoid neophobia by consumers at the same time. Food neophobia’s motivational adoption barriers include the consumption of novel foods, social norms and conflicting eating goals. Therefore, appropriate strategies are needed to avoid neophobia amid the presence of new food trends in the market. Efforts to avoid food neophobia can also be accepted as part of the sustainability concept, in which the consumer has new foods to choose from in order to reduce scarcity in one particular type of food. The food industry is also challenged to produce healthy food by producing food from natural ingredients. In this article, new food trends and advances in food processing are described, and through them, strategies to avoid neophobia and increase consumer acceptance of new food trends are referenced. Neophobia meets marketing food products delivered to consumers facing motivational adoption barriers, such as the consumption of novel foods, social norms and conflicting eating goals, which are indicated to be challenges to purchase drivers in new food trends. Tasting foods is indicated as one of the most efficient means to ensure neophobia reduction in new foods and new food trends. Other factors identified to reduce food neophobia are education, income, taste and exposure to novel foods. Some preconditions for novel foods to be accepted by consumers are related to the very nature of food innovation, the manufacturer’s features and market circumstances. Food processed with advanced technologies may differ depending on the brand of the food production company and the knowledge of consumers about the novel foods. Moreover, food technology is seen as more acceptable for plant food products based or natural ingredients for consumers. In addition to the focus on health benefits, it is supports the sustainability of food systems. Another accidental element is the transparent traceability system providing accurate and adequate information about such novel foods.

/pdf/avoiding-food-neophobia-and-increasing-consumer-acceptance-1u07r2ep.pdf

Oscar Zannou

Papers

Optimization and stabilization of the antioxidant properties from Alkanet (Alkanna tinctoria) with natural deep eutectic solvents

Recovery and Stabilization of Anthocyanins and Phenolic Antioxidants of Roselle (Hibiscus sabdariffa L.) with Hydrophilic Deep Eutectic Solvents

Elucidation of key odorants in Beninese Roselle (Hibiscus sabdariffa L.) infusions prepared by hot and cold brewing.

Greener extraction of anthocyanins and antioxidant activity from blackberry (Rubus spp) using natural deep eutectic solvents

Avoiding Food Neophobia and Increasing Consumer Acceptance of New Food Trends—A Decade of Research