Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification.

Along the food production chain of animal, fish, and vegetable products, a huge amount of by-products are generated every year. Major nutritional, financial, and environmental advantages can be achieved by transforming them into functional ingredients for food formulation and fortification. In this review, we investigated various conventional and emerging treatments recently employed to obtain functional ingredients rich in proteins, fibers, and bioactive compounds from vegetables, fish, meat, and dairy by-products.

The Determination of Triacylglycerols and Tocopherols Using UHPLC-CAD/FLD Methods for Assessing the Authenticity of Coffee Beans.

The authenticity of coffee beans was addressed in this study using an analytical method with minimal sample preparation to achieve simple oil extraction and through the implementation of cost-effective equipment. For this purpose, methods using UHPLC with CAD and FLD detectors were applied to detect triglycerides and tocopherols in coffee, respectively. The coffee samples included two main varieties: Arabica from Brazil, Colombia, Ethiopia, and Uganda, as well as the Robusta variety from Cambodia, Guatemala, India, and Vietnam.

Bioactives and Technological Quality of Functional Biscuits Containing Flour and Liquid Extracts from Broccoli By-Products.

Broccoli by-products are an important source of health-promoting bioactive compounds, although they are generally underutilized. This study aimed to valorize non-compliant broccoli florets by transforming them into functional ingredients for biscuit formulation. A broccoli flour and three water/ethanol extracts (100:0, 75:25, 50:50; /) were obtained.

Anti-Inflammatory Effects of Olive Leaf Extract and Its Bioactive Compounds Oleacin and Oleuropein-Aglycone on Senescent Endothelial and Small Airway Epithelial Cells.

Olive tree by-products have been deeply studied as an invaluable source of bioactive compounds. Several in vitro and in vivo studies showed that olive leaf extract (OLE) has anti-inflammatory and antioxidant properties. Here, we wanted to assess the valuable benefits of two less-studied OLE components-3,4-DHPEA-EDA (Oleacin, OC) and 3,4-DHPEA-EA (Oleuropein-Aglycone, OA)-directly purified from OLE using a cost-effective and environmentally sustainable method, in line with the principles of circular economy.

Sea Fennel ( L.) as an Emerging Crop for the Manufacturing of Innovative Foods and Nutraceuticals.

Sea fennel ( L.) is a perennial, strongly aromatic herb that has been used since ancient times in cuisine and folk medicine due to its renowned properties. Recently described as a "cash" crop, sea fennel is an ideal candidate for the promotion of halophyte agriculture in the Mediterranean basin due to its acknowledged adaptation to the Mediterranean climate, its resilience to risks/shocks related to climate changes, and its exploitability in food and non-food applications, which generates an alternative source of employment in rural areas.

Impact of Modern Oven Treatments on Lipid Oxidation and Vitamin E Content of Fillets from Sardine () at Different Reproductive Cycle Phases.

The beneficial effects of sardine consumption can be related to the presence of bioactive compounds, such as vitamin E and ω3 polyunsaturated fatty acids. In any case, the levels of these compounds in sardine fillet depend on different factors mainly related to the diet and reproductive cycle phase of the fish as well as the technological treatments carried out to cook the fillets. The aim of the present study is two-fold: first, to evaluate changes in the total fatty acid profile, lipid oxidation, and vitamin E content of raw fillets from sardine () at different reproductive cycle phases (pre-spawning, spawning, and post-spawning); and second, to highlight how these nutritional profiles are affected by three oven treatments (conventional, steam, and sous-vide).

Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno-functional properties.

The demand for high-quality alternative food proteins has increased over the last few decades due to nutritional and environmental concerns, leading to the growing consumption of legumes such as common bean, chickpea, lentil, lupin, and pea. However, this has also increased the quantity of non-utilized byproducts (such as seed coats, pods, broken seeds, and wastewaters) that could be exploited as sources of ingredients and bioactive compounds in a circular economy. This review focuses on the incorporation of legume byproducts into foods when they are formulated as flours, protein/fiber or solid/liquid fractions, or biological extracts and uses an analytical approach to identify their nutritional, health-promoting, and techno-functional properties.

Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols.

Industrial cauliflower by-products still represent a no-value food waste, even though they are rich in bioactive compounds. With the aim of valorizing them, optimized special flours rich in glucobrassicin, lutein, β-carotene, and β-sitosterol obtained from leaves, orange and violet stalks were used at 10 and 30% w/w in the formulation of functional leavened bakery. For the first time, the effect of bioactive compounds enrichment in pizza products as well as the rheological properties were evaluated.

Spirulina-enriched Substrate to Rear Black Soldier Fly () Prepupae as Alternative Aquafeed Ingredient for Rainbow Trout () Diets: Possible Effects on Zootechnical Performances, Gut and Liver Health Status, and Fillet Quality.

In the present study, an organic substrate (coffee silverskin) enriched with spirulina (; 15% /), as a source of lipids and bioactive molecules, was used to rear the black soldier fly () prepupae. Three grossly isonitrogenous, isoproteic, isolipidic and isoenergetic experimental diets for rainbow trout () juveniles were then produced: a control diet (HM0) mostly including fish meal and fish oil, and two other test diets named HM3 and HM20, in which 3 or 20% of the marine ingredients were substituted with full fat black soldier fly prepupae meal (HM), respectively. Experimental diets were provided for 6 weeks, and at the end of the trial the physiological responses and marketable traits of the fish were investigated using a multidisciplinary approach.

Development and Validation of a New GC-FID Method for the Determination of Short and Medium Chain Free Fatty Acids in Wine.

A new analytical method for the determination of six volatile short and medium-chain fatty acids (acetic, propionic, isobutyric, isovaleric, hexanoic, and octanoic acids) through liquid-liquid extraction with diethyl ether, followed by GC-FID analysis, was developed and validated. The extraction conditions were optimized by evaluating the effect of the number of extractions (1 to 3) and the effect of the addition of salts (NaHPO, (NH)SO, NaCl, (NH)SO/NaHPO) to increase the concentration of the analytes in the ethyl ether phase. Results showed that a single extraction allows obtaining the highest sensitivity (due to the impossibility of evaporating the solvent to avoid losses of the analytes).

A Rapid Procedure for the Simultaneous Determination of Eugenol, Linalool and Fatty Acid Composition in Basil Leaves.

Eugenol and linalool are often the most abundant volatile compounds found in basil ( L., Lamiaceae) leaves, and they are interesting for the aroma they provide and for their numerous beneficial bioactivities. Their determination is thus needed for several purposes.

Glucosinolates and Polyphenols of Colored Cauliflower as Chemical Discriminants Based on Cooking Procedures.

The impact of mild oven treatments (steaming or ) and boiling for 10 min, 25 min, or 40 min on health-promoting phytochemicals in orange and violet cauliflower ( L. var. botrytis) was investigated.

Bioavailability Study of Isothiocyanates and Other Bioactive Compounds of L. var. Italica Boiled or Steamed: Functional Food or Dietary Supplement?

The levels of bioactive compounds in broccoli and their bioavailability following broccoli intake can be affected by the cooking procedures used for vegetable preparation. In the present pilot study, we compared the human plasma bioavailability of antioxidant compounds (β-carotene, lutein and isothiocyanate) and of phylloquinone (vitamin K) on seven volunteers before and after the administration of boiled and steamed broccoli. Moreover, plasma isothiocyanate (ITCs) levels were also evaluated after the administration of a single dose of BroccoMax, a dietary supplement containing GLSs with active myrosinase.

Modeling Softening Kinetics at Cellular Scale and Phytochemicals Extractability in Cauliflower under Different Cooking Treatments.

The effects induced by heat on and ( L. var. botrytis) during boiling, steaming, and were investigated to elucidate the role of the basic cellular elements in softening and extractability of sterols and tocopherols.

Polydimethylsiloxane/divinylbenzene overcoated fiber and its application to extract and analyse wine volatile compounds by solid-phase microextraction and gas chromatography coupled to mass spectrometry: direct immersion, headspace or both?

In this study, a comparison of the efficiency of the commercially available polydimethylsiloxane/divinylbenzene (PDMS/DVB) overcoated (OC) fiber used in direct immersion (DI) or in headspace (HS), has been performed by extracting volatiles through solid-phase microextraction (SPME) from a red wine and from a wine model to confirm the results. It was also investigated if a combination of DI followed by HS in a single assay (DI-HS) can provide improvements as compared to the use in DI or in HS only. Furthermore, the use of OC fiber in HS mode was compared with the use of the triphasic phase (TP, in PDMS/CAR/DVB), known to provide good results in this application.

Characterization of Nutritional Quality Traits of a Common Bean Germplasm Collection.

Food legumes are at the crossroads of many societal challenges that involve agriculture, such as climate change and food sustainability and security. In this context, pulses have a crucial role in the development of plant-based diets, as they represent a very good source of nutritional components and improve soil fertility, such as by nitrogen fixation through symbiosis with rhizobia. The main contribution to promotion of food legumes in agroecosystems will come from plant breeding, which is guaranteed by the availability of well-characterized genetic resources.

Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of and Cauliflower ( L. var. botrytis).

The effect of steam and oven procedures on liposoluble antioxidants of colored cauliflower (orange and purple) was assessed for the first time and compared with domestic practice (boiling). In raw samples, the total carotenoid content was 10-fold higher in than in (20.9 ± 2.

Molecularly Imprinted Polymer as Selective Sorbent for the Extraction of Zearalenone in Edible Vegetable Oils.

A method based on the selective extraction of zearalenone (ZON) from edible vegetable oils using molecularly imprinted polymer (MIP) has been developed and validated. Ultra-high-pressure liquid chromatography coupled with a fluorescence detection system was employed for the detection of zearalenone. The method was applied to the analysis of zearalenone in maize oil samples spiked at four concentration levels within the maximum permitted amount specified by the European Commission Regulation (EC) No.

Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits.

Eleven Italian monovarietal extra virgin olive oils (MEVOOs) (Carboncella, Coratina, Frantoio, Leccino, Marzio, Maurino, Moraiolo, Piantone di Falerone, Pendolino, Rosciola, Sargano di Fermo) from olives grown in the same experimental olive orchard, under the same conditions (fertilization, irrigation), and processed with the same technology (three-way continuous plant) were investigated. As a result, the impact of the olive cultivar on fatty acid and triacylglycerols composition, oxidative stability, polar phenolic profile and sensory properties (panel test) of the oil was assessed. Pendolino, Maurino and Marzio oils presented the highest levels ( < 0.

Chemical and Sensory Profiling of Monovarietal Extra Virgin Olive Oils from the Italian Marche Region.

Chemical and sensory peculiarities of monovarietal extra virgin olive oils (MEVOOs) from the cultivars (cvs.) Ascolana tenera (ASC), Coroncina (COR), Mignola (MIG), Piantone di Mogliano (MOG), and Raggia (RAG) from Marche region (Italy) are investigated. Their polar phenolic substances and α-tocopherol are analysed through high performance liquid chromatography with different detectors.

Effect of the Refining Process on Total Hydroxytyrosol, Tyrosol, and Tocopherol Contents of Olive Oil.

The impact of the olive oil refining process on major antioxidant compound levels was evaluated by means of UHPLC analysis of lampante olive oils collected at different stages of the refining procedure (degumming, chemical and physical flash neutralization, bleaching, and deodorization). For this purpose, the evolution of the tocopherol fraction was investigated by means of the UHPLC-FL method, while the influence of the refining process on the total hydrolyzed phenolic content was assessed by measuring hydroxytyrosol and tyrosol levels after acid hydrolysis of the phenolic extracts. Refining was found to have a marked effect on total hydroxytyrosol and tyrosol contents, as they are completely removed in the early steps of the refining procedure.

Fixed oil from seeds of narrow-leaved ash (F. angustifolia subsp. angustifolia): Chemical profile, antioxidant and antiproliferative activities.

Fraxinus angustifolia subsp. angustifolia is a plant with an age-old use for the production of manna. However, it is also a valuable source of fixed oil rich-seeds.

Native Colombian Fruits and Their by-Products: Phenolic Profile, Antioxidant Activity and Hypoglycaemic Potential.

The phenols and fatty acids profile and in vitro antioxidant and hypoglycaemic activity of seed, peel, pulp or pulp plus seeds of Colombian fruits from Solanaceae and Passifloraceae families were investigated. Ultra-High Performance Liquid Chromatography (UHPLC)-High Resolution Mass Spectrometry (HRMS) revealed the presence of chlorogenic acid as dominant phenolic compound in Solanaceae samples. Based on the Relative Antioxidant Score (RACI) and Global Antioxidant Score (GAS) values, peel showed the highest antioxidant potential among Solanaceae samples while fruits exhibited the highest antioxidant effects among Passifloraceae samples.

Omega-3 fatty acids modulate the lipid profile, membrane architecture, and gene expression of leiomyoma cells.

Uterine leiomyomas (fibroids or myomas) are the most common benign tumors of premenopausal women and new medical treatments are needed. This study aimed to determine the effects of omega-3 fatty acids on the lipid profile, membrane architecture and gene expression patterns of extracellular matrix components (collagen1A1, fibronectin, versican, or activin A), mechanical signaling (integrin β1, FAK, and AKAP13), sterol regulatory molecules (ABCG1, ABCA1, CAV1, and SREBF2), and mitochondrial enzyme (CYP11A1) in myometrial and leiomyoma cells. Myometrial tissues had a higher amount of arachidonic acid than leiomyoma tissues while leiomyoma tissues had a higher level of linoleic acid than myometrial tissues.

Chemical and sensory differences between high price and low price extra virgin olive oils.

The aim of the study was to identify new potential chemical markers of extra virgin olive oil (EVOO) quality by using a multicomponent analysis approach. Sixty-six EVOOs were purchased from the Italian market and classified according to their price as low price EVOOs (LEVOOs) and high price EVOOs (HEVOOs) costing 3.60-5.