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Journal ArticleDOI

Emerging technologies for the production of nutraceuticals from agricultural by-products: A viewpoint of opportunities and challenges

01 Oct 2013-Food and Bioproducts Processing (Elsevier)-Vol. 91, Iss: 4, pp 575-579
TL;DR: In this paper, the authors explore the possibility of adapting the latest technologies in the recovery downstream processing of agricultural by-products in the context of nutraceuticals, with the aim of inspiring researchers to investigate the critical parameters that prevent broad commercial implementation of emerging technologies in particular application.
About: This article is published in Food and Bioproducts Processing.The article was published on 2013-10-01. It has received 390 citations till now. The article focuses on the topics: Emerging technologies.
Citations
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Journal ArticleDOI
22 Apr 2020-Foods
TL;DR: The current article explores the food systems in the era of the COVID-19 pandemic crisis, providing insights about the properties of bioactive ingredients of foods and herbs for the support of the human immune system against infections before discussing the possibility of CO VID-19 transmission through the food chain.
Abstract: The World Health Organization (WHO) declared the outbreak of coronavirus disease (COVID-19, broadly referred to as “coronavirus”) a global pandemic, while thousands of infections and deaths are reported daily. The current article explores the food systems in the era of the COVID-19 pandemic crisis. It provides insights about the properties of bioactive ingredients of foods and herbs for the support of the human immune system against infections before discussing the possibility of COVID-19 transmission through the food chain. It also highlights the global food security issues arising from the fact that one-third of the world’s population is on lockdown. Finally, it underlines the importance of sustainability in the food chain in order to avoid or reduce the frequency of relevant food and health crises in the future.

615 citations

Journal ArticleDOI
TL;DR: In this paper, a review of the potential of alternative extraction methodologies for the recovery of antioxidant bioactive compounds from winery wastes and by-products is presented, where several parameters are influencing the choice of technology used to recover these compounds, such as the matrix being processed, the selectivity, the energy consumption, the equipment cost, and the value of the extract.
Abstract: Background Wine production represents one of the major agricultural activities worldwide. This production is accompanied with the generation of tremendous amounts of wastes and by-products exceptionally rich in bioactive compounds (especially phenolics). Recovering these molecules constitutes a key point for the valorization of the wine-processed materials, making them on the verge of commercialization. Regarding the health related benefits of these molecules; they could be used as additives for food and cosmetic products. Scope and approach The current review is revising the potential of alternative extraction methodologies for the recovery of antioxidant bioactive compounds from winery wastes and by-products. Conventional (solid liquid extraction, heating, grinding, etc) and non-conventional (pulsed electric fields, high voltage electrical discharges, pulsed ohmic heating, ultrasounds, microwave-assisted extractions, sub- and supercritical fluid extractions, as well as pressurized liquid extraction) methods have been applied for the extraction of high-added value compounds from winery-processed materials. Key findings and conclusions Non-conventional technologies represent a promising tool to recover high-added value compounds from winery wastes and by-products. However, several parameters are influencing the choice of technology used to recover these compounds, such as the matrix being processed, the selectivity, the energy consumption, the equipment cost, and the value of the extract.

465 citations

Journal ArticleDOI
TL;DR: In this paper the main classes of antioxidants are presented: vitamins, carotenoids and polyphenols.

401 citations

Journal ArticleDOI
TL;DR: In this paper, the authors evaluate the impact of COVID-19 on the agriculture and food sector and summarize the recommendations required to reduce and control the effect of the pandemic.
Abstract: A pandemic is not a new event encountered in the history of humanity because mankind has faced various pandemics in history The common point of pandemics is their serious negative effects on the global economy Considering the food supply chain, one of the most important sectors of the economy, it has been seen that COVID-19 has an impact on the whole process from the field to the consumer In the light of recent challenges in food supply chain, there is now considerable concern about food production, processing, distribution, and demand COVID-19 resulted in the movement restrictions of workers, changes in demand of consumers, closure of food production facilities, restricted food trade policies, and financial pressures in food supply chain Therefore, governments should facilitate the movement of workers and agri-food products In addition, small farmers or vulnerable people should be supported financially Facilities should change the working conditions and maintain the health and safety of employees by altering safety measures Food protectionist policies should be avoided to prevent an increase in food prices In conclusion, each country must realize the severity of the situation and sometimes should tighten or loosen the measures according to the spread of the pandemic The supply chain also should be flexible enough to respond to the challenges in the food supply chain The purpose of this review is to evaluate the impact of COVID-19 on the agriculture and food sector and to summarize the recommendations required to reduce and control the effect of the pandemic

395 citations

Journal ArticleDOI
TL;DR: In this article, a review of pectin extraction from food waste and by-products is presented, focusing on the conventional and innovative processing techniques (microwave extraction, enzymatic extraction, ultrasound-assisted extraction).
Abstract: Background A large amount of food wastes and by-products are produced from farm to plate. They represent valuable sources for the production of high-added value compounds such as pectin. Pectin is the methylated ester of polygalacturonic acid and presents a wide range of applications in pharmaceutical and cosmetic products as well as in food industry such as gelling agent in fruit-based products, stabilizer in fruit and milk beverages and fruit filling for bakery and confectionary products, among others. Therefore, pectin recovery is of great importance. Scope and Approach The commercially available pectin is almost exclusively derived from citrus peels or apple pomace, by-products from fruit juice manufacturing. But, nowadays the number of novel food waste and by-products sources for pectin extraction are increasing. Moreover, the application of innovative approaches is necessary due to the limitation of conventional processes. The present review will focus on the conventional and innovative processing techniques (microwave extraction, enzymatic extraction, ultrasound-assisted extraction) to extract pectin from different wastes and by-products. Key Findings and Conclusions The pectin extraction differs according to the matrix studied as well as temperature, pH, time, solvents, and solid to liquid ratio. The use of innovative extraction processes such as ultrasound, microwave and enzymes can be a useful tool to increase pectin yield and quality, and reducing extraction time, temperature, use of toxic solvents and strong acidic conditions for pectin recovery. Moreover, the combination of solvent modelling and the use of particular extraction processes can enable the selective recovery of pectin.

377 citations

References
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Journal ArticleDOI
TL;DR: In this paper, the authors classify food waste sources and high-added value ingredients prior to exploring the recovery stages, conventional and emerging technologies applied from the raw material to the final or encapsulated product.
Abstract: Food wastes are today considered as a cheap source of valuable components since the existent technologies allow the recovery of target compounds and their recycling inside food chain as functional additives in different products. The goal of the current article is to classify food waste sources and high-added value ingredients prior to exploring the recovery stages, conventional and emerging technologies applied from the raw material to the final or encapsulated product. Safety and cost aspects were discussed, too, while a survey of patented methodologies leading to real products was listed, with a final purpose of discussing the prevalent problems that restrict the commercialization of similar procedures.

961 citations


"Emerging technologies for the produ..." refers background in this paper

  • ...concentration, spray drying) sometimes cause detrimental effects on the target compounds, loss of functionality due to over-heating of the food matrix and uncontrolled generation of Maillard by-products (Galanakis et al., 2010c; Mujumdar and Law, 2010; Galanakis, 2012)....

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  • ...Production s principally conducted in 5 steps: macroscopic pretreatment, acro- and micro-molecules separation, extraction, purificaion and nutraceuticals formation (Galanakis, 2012)....

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Journal ArticleDOI
TL;DR: In this article, the authors proposed a structure-classification method for plant phenolic compounds, namely, Bioflavonoids, for predicting and controlling food quality, and showed that a better understanding of their structures and biological activities indicates their potentials as therapeutic agents and also for predicting food quality.
Abstract: Phenolic compounds form one of the main classes of secondary metabolites. They display a large range of structures and are responsible for the major organoleptic characteristics of plant-derived foods and beverages, particularly color and taste properties. They also contribute to the nutritional qualities of fruits and vegetables. Among these compounds, flavonoids constitute one of the most ubiquitous groups of plant phenolics. Owing to their importance in food organoleptic properties and human health, a better understanding of their structures and biological activities indicates their potentials as therapeutic agents and also for predicting and controlling food quality. Due to the variety of pharmacological activities in the mammalian body, flavonoids are more correctly referred as “nutraceuticals”. Keywords : Bioflavonoids, Structure-Classification, Nutraceuticals, Antimicrobial activities, Anti-oxidant activity, Metabolic effects Tropical Journal of Pharmaceutical Research Vol. 7 (3) 2008: pp. 1089-1099

615 citations


"Emerging technologies for the produ..." refers background in this paper

  • ...The latter are included n the general term “nutraceutical”, which indicates a foodtuff (food additive or dietary supplement) providing health enefits (Ramaa et al., 2006; Tapas et al., 2008)....

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Journal ArticleDOI
TL;DR: It is remarkable the strong impact of SFE to extract high value compounds from food and natural products but also its increasing importance in areas such as heavy metals recovery, enantiomeric resolution or drug delivery systems.

598 citations


"Emerging technologies for the produ..." refers background in this paper

  • ...phenols or sugars) from the resultant substrates (Herrero et al., 2010; Galanakis et al., 2013)....

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Journal ArticleDOI
TL;DR: In this paper, both a batch and focused flow-through ultrasonic cell were utilized for emulsification with ultrasonic power generation at 20-24-kHz, achieving a mean droplet size as low as 135-±-5nm using a mixture of flaxseed oil and water.
Abstract: Oil-in-water emulsions are an important vehicles for the delivery of hydrophobic bioactive compounds into a range of food products. The preparation of very fine emulsions is of increasing interest to the beverage industry, as novel ingredients can be added with negligible impact to solution clarity. In the present study, both a batch and focused flow-through ultrasonic cell were utilized for emulsification with ultrasonic power generation at 20–24 kHz. Emulsions with a mean droplet size as low as 135 ± 5 nm were achieved using a mixture of flaxseed oil and water in the presence of Tween 40 surfactant. Results are comparable to those for emulsions prepared with a microfluidizer operated at 100 MPa. The key to efficient ultrasonic emulsification is to determine an optimum ultrasonic energy intensity input for these systems, as excess energy input may lead to an increase in droplet size. Industrial relevance The preparation of oil-in-water emulsions is a common feature of food processing operations. The use of ultrasound for this purpose can be competitive or even superior in terms of droplet size and energy efficiency when compared to classical rotor­stator dispersion. It may also be more practicable with respect to production cost, equipment contamination and aseptic processing than a microfluidisation approach. The present paper shows that ultrasound can be effective in producing nanoemulsions for use in a range of food ingredients.

556 citations


"Emerging technologies for the produ..." refers background in this paper

  • ...The latest provides energy efficiency and superiority in terms of the droplet size compared to classical roto-stator dispersions (Kentish et al., 2008)....

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Journal ArticleDOI
TL;DR: The application of nanotechnology to food, medical and pharmaceutical industries has received great attention from the scientific community as discussed by the authors, which is particularly suited for the fabrication of encapsulating systems for functional compounds as it prevents their degradation and improves their bioavailability.
Abstract: The application of nanotechnology to food, medical and pharmaceutical industries has received great attention from the scientific community. Driven by the increasing consumers’ demand for healthier and safer food products and the need for edible systems able to encapsulate, protect, and release functional compounds, researchers are currently focusing their efforts in nanotechnology to address issues relevant to food and nutrition. Nanoemulsion technology is particularly suited for the fabrication of encapsulating systems for functional compounds as it prevents their degradation and improves their bioavailability. This review focuses on nanoemulsions and provides an overview of the production methods, materials used (solvents, emulsifiers, and functional ingredients) and of the current analytical techniques that can be used for the identification and characterization of nanoemulsions. Finally, nanotechnological applications in foods currently marketed are reported.

506 citations


"Emerging technologies for the produ..." refers background in this paper

  • ...Another important parameter is the cost since scaling up of higher (or even low) energy approaches used for the production of nanoemulsions is still very expensive due to the proportional high pressures needed to process larger volumes (Silva et al., 2012)....

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