Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods

ABSTRACT

Olive mill wastewater (OMW) is a pollutant by-product from the virgin olive oil production. Its high content in phenolic compounds makes them play an important role for their use in foods, for their high antioxidant significance. The present paper gives an overview on the techniques for OMW valuable ingredient separation, focusing on the most effective ones for their use in food products as functional ingredients. We report on effective methods to recover OMW phenolics, and give several examples on the use these extracts in foods. When added into vegetable oils, their effect on retarding lipid oxidation improves the oxidative status of the product, whilst several challenges need to be faced. OMW phenolic extracts were also used in food emulsions, milk products or other model systems, showing promising results and little or no negative impact on the sensory characteristics or other properties. Their possible use as antimicrobial agents is also another promising approach, as positive results were obtained when applied in meat products. Other examples of using natural phenolic extracts from other sources are suggested also for OMW extracts, to expand their use and thus to improve the nutritional and technological quality of foods.     

Production and functional properties of beef lung protein concentrates

This work investigated the production and the properties of meat protein concentrates from beef lungs (BLPC) at pilot scale. Protein recovery and functional properties were compared to those of BLPC obtained using membrane technology in a previous work (Selmane, D., Vial, C., & Djelveh, G. (2008). Extraction of proteins from slaughterhouse by-products: Influence of operating conditions on functional properties. Meat Science, 79, 640–647). An alkaline solubilisation method was applied for protein extraction, followed by pI precipitation for concentration. The physicochemical properties of BLPC such as molecular mass, solubility, surface hydrophobicity, surface tension and interfacial tension, as well as technofunctional emulsifying and foaming properties were determined. These were compared to those of commercial protein ingredients, such as sodium caseinates, whey protein isolates, egg white proteins and soy protein isolates. Results showed that proteins from BLPC included a low-molecular-weight fraction and exhibited good solubility and high hydrophobicity with small surface and interfacial tensions. This explained their excellent emulsifying activity, better than sodium caseinates, and their good foaming properties.     

Nutritional characterization of tomato fiber as a useful ingredient for food industry

Tomato by-product consists of peels and seeds, presenting peel high fiber content. In this work, “tomato fiber” (TF) samples, obtained from tomato peels (after tomato processing) by a patented process, were characterized in terms of fiber and macronutrients (proteins, ash, total available carbohydrates and soluble sugars). From our results, TF is mainly composed by carbohydrates, with an average value of 80% of total dietary fiber (much higher than other vegetable by-products), being insoluble fiber the major component. The results obtained in this study reveal the high interest of TF as a food ingredient to be used as a valuable ingredient of new functional foods, enhancing insoluble fiber intake in the population.Industrial RelevanceThe use of tomato by-product reduces costs and justifies new investments in equipment, providing a correct solution for the pollution problem connected with tomato processing. The results obtained in this study reveal the high interest of TF as a food ingredient to be used as a valuable ingredient of new functional foods, enhancing insoluble fiber intake in the population. According to the Regulation 1924/2006, the product TF characterized in this study can be considered under the denomination of “Source of Fiber” (more than 3 g/100 g), and for that reason food products containing the above mentioned fiber in quantities equal or superior to 3.9%, could also include the same declaration of nutritional properties in their labeling.     

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties,antinutritional factors,flavor, and color

The food industry, along with the consumers, is interested in plant-based diet because of its health benefits and environmental sustainability. Vicia faba L. (V. faba) is a promising source of pulse proteins for the human diet and can yield potential nutritional and functional ingredients, namely, flours, concentrates, and isolates, which are relevant for industrial food applications. Different processes produce and functionalize V. faba ingredients relevant for industrial food applications, along with various alternatives within each unit operation used in their production. Processing modifies functional properties of the ingredients, which can occur by (i) changing in overall nutritional composition after processing steps and/or (ii) modifying the structure and conformation of protein and of other components present in the ingredients. Furthermore, V. faba limitations due to off-flavor, color, and antinutritional factors are influenced by ingredient production and processing that play a significant role in their consumer acceptability in foods. This review attempts to elucidate the influence of different ways of processing on the functional, sensory, and safety aspects of V. faba L. ingredients, highlighting the need for further research to better understand how the food industry could improve their utilization in the market.     

Common beans as a source of food ingredients: Techno-functional and biological potential

Common beans are an inexpensive source of high-quality food ingredients. They are rich in proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules that could be separated and processed to obtain value-added ingredients with techno-functional and biological potential. The use of common beans in the food industry is a promising alternative to add nutritional and functional ingredients with a low impact on overall consumer acceptance. Researchers are evaluating traditional and novel technologies to develop functionally enhanced common bean ingredients, such as flours, proteins, starch powders, and phenolic extracts that could be introduced as functional ingredient alternatives in the food industry. This review compiles recent information on processing, techno-functional properties, food applications, and the biological potential of common bean ingredients. The evidence shows that incorporating an adequate proportion of common bean ingredients into regular foods such as pasta, bread, or nutritional bars improves their fiber, protein, phenolic compounds, and glycemic index profile without considerably affecting their organoleptic properties. Additionally, common bean consumption has shown health benefits in the gut microbiome, weight control, and the reduction of the risk of developing noncommunicable diseases. However, food matrix interaction studies and comprehensive clinical trials are needed to develop common bean ingredient applications and validate the health benefits over time.     

Current challenges of microalgae applications: exploiting the potential of non-conventional microalgae species

The intensified attention to health, the growth of an elderly population, the changing lifestyles, and the medical discoveries have increased demand for natural and nutrient-rich foods, shaping the popularity of microalgae products. Microalgae thanks to their metabolic versatility represent a promising solution for a ‘green’ economy, exploiting non-arable land, non-potable water, capturing carbon dioxide (CO₂) and solar energy. The interest in microalgae is justified by their high content of bioactive molecules, such as amino acids, peptides, proteins, carbohydrates, polysaccharides, polyunsaturated fatty acids (as ω-3 fatty acids), pigments (as β-carotene, astaxanthin, fucoxanthin, phycocyanin, zeaxanthin and lutein), or mineral elements. Such molecules are of interest for human and animal nutrition, cosmetic and biofuel production, for which microalgae are potential renewable sources. Microalgae, also, represent effective biological systems for treating a variety of wastewaters and can be used as a CO₂ mitigation approach, helping to combat greenhouse gases and global warming emergencies. Recently a growing interest has focused on extremophilic microalgae species, which are easier to cultivate axenically and represent good candidates for open pond cultivation. In some cases, the cultivation and/or harvesting systems are still immature, but novel techniques appear as promising solutions to overcome such barriers. This review provides an overview on the actual microalgae cultivation systems and the current state of their biotechnological applications to obtain high value compounds or ingredients. Moreover, potential and future research opportunities for environment, human and animal benefits are pointed out. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.     

Recent advances in the microencapsulation of omega-3 oil and probiotic bacteria through complex coacervation: A review

BackgroundFunctional foods are a fastest growing sector of the food industry. The development of functional foods comprising omega-3 fatty acids and probiotic bacteria, through complex coacervation process is an emerging area of research and product development.Scope and approachWe reviewed relevant literature concerning the use of complex coacervation in microencapsulation, focusing primarily on the inclusion of probiotic bacteria and omega-3 oils into a single delivery format. This review covers advantages and disadvantages of the complex coacervation process to microencapsulate bioactive ingredients, viability of probiotic bacteria and oxidative stability of omega-3 oil during the complex coacervation process, the bioaccessibility of omega-3 oil and probiotic bacteria during simulated gastrointestinal conditions and in-vivo testings.Key findings and conclusionsThe review describes the advantages of co-encapsulation using complex coacervation followed by spray drying. It also describes the technological hurdles that need to be resolved for further development of industrial applications of co-encapsulation of probiotic bacteria and omega-3 lipids. The co-encapsulation concept has been widely used in pharmaceutical delivery systems, but is a relatively new concept in food ingredient stabilisation and delivery. There is a commercial need of co-encapsulation of multiple bioactive ingredients within a single microcapsules, due to decreased cost and enhanced product quality. Complex coacervation has been shown to be a useful method for the co-encapsulation of multiple unstable bioactive ingredients. Although in-vitro evaluation deliver useful bioavailability information, additional in-vivo and clinical trials are needed to determine the efficacy of bioactive release, particularly for microcapsules containing multiple bioactive ingredients.     

Functional food ingredient quality: Opportunities to improve public health by compendial standardization

Functional food ingredients often include well-characterized dietary supplement ingredients, and are expected to deliver corroborated structure/function declarations and may support health claims. A compendial monograph for a functional food ingredient, as exemplified in the Food Chemicals Codex (FCC), is vetted and made official by elected volunteer experts in the Food Ingredients Expert Committee of the Council of Experts of the United States Pharmacopeial Convention (USP). As a result, manufacturers and other stakeholders can use these public standards to conduct tests that assure the quality of functional foods and food ingredients in commerce. FCC monographs complement adherence to current good manufacturing practices for foods and dietary supplements, and provide minimum quality standards during safety and exposure evaluation.     

Centella asiatica (Gotu kola) as a neuroprotectant and its potential role in healthy ageing

BackgroundChronic and degenerative diseases have become major concerns in healthcare and research sectors in the world, especially in hyper-ageing societies. The role of diet in healthy ageing is much emphasised leading to more research on exploring the scientifically backed functional properties of conventional foods. Centella asiatica (Gotu kola) is a herbal plant that is highly valued as a medicine and also commonly used in a variety of cuisine as a green leafy vegetable.Scope and approachThis paper reviews available evidence on health benefits of C. asiatica especially emphasising its role as a neuroprotectant, while providing details on its phytochemistry and pharmacological properties.Key findings and conclusionsComplementing its reputation in traditional medicine as a memory booster, C. asiatica possesses wholesome anti-oxidative properties to attenuate oxidative stress, a high anti-inflammatory potent, neuron regenerative ability, potential for neuron damage prevention, neurotoxicity inhibition effect, anti-anxiety and anti-depressive properties, AChE inhibitory potential and ability to reduce accumulation of amyloid plaques. These comprehensive multifunctional properties make it capable of promoting general neuroprotection as well as simultaneously targeting multiple disease pathways to arrest neurodegenerative disorders. However, to be used as a therapeutic agent, a proper evaluation should be done of the active ingredients, presence of any synergistic effects, efficient extraction methods and stabilization of the active ingredients until they are delivered in the body as well as the potential of active ingredients to reach targeted pathological pathways, especially the ability to cross the blood-brain barrier (BBB).     

Effect of high hydrostatic pressure on the structure of the soluble protein fraction in Porphyridium cruentum extracts

High hydrostatic pressure (HHP) treatments are trending as “green” stabilization and extraction process. The extraction of B-phycoerythrin from microalgae is getting more and more interest due to its numerous potentialities in foods, cosmetics and medicine. Thus, the effects of high pressure on the structural characteristics of B-phycoerythrin extracted from Porphyridium cruentum are explored in this paper.Spectrophotometric methods allowed to measure B-phycoerythrin content (UV–visible) and gave an indication on the protein structure (fluorescence). Micro-DSC analysis and electrophoresis complemented this structural investigation for all the protein fractions of P. cruentum extracts.Applying high hydrostatic pressure treatments up to 300 MPa during 5 min had no significant effect on B-phycoerythrin content and structure in P. cruentum extracts. Nevertheless, conformational changes of the protein are suggested by fluorescence yield decrease at 400 MPa, and protein aggregation of B-phycoerythrin, observed by Micro-DSC and electrophoresis, occurred at 500 MPa.Industrial relevanceThe HHP process is an emerging technology for the microbiological stability of various food matrices, including the proteins of microalgae as natural colorant. The target pressure to stabilize is around 400 MPa. High hydrostatic pressure can be used on P. cruentum extracts up to 300 MPa without any change in protein structure, as the threshold of protein aggregation is observed at 400 MPa. The observed changes of the proteins structure after applying HHP above 400 MPa can have a strong impact at macroscopic scale on the food matrices: increase of turbidity, change of texture, stability of emulsion.     

Functional performance of a resistant starch ingredient modified using a microfluidiser

The effects of microfluidisation on a suspension of a resistant starch ingredient (high-amylose corn starch with 58% resistant starch) in water, that was previously heated (121 °C/60 min) and subjected to shearing using a Silverson Mixer, was examined. Heating and shearing starch suspensions, with or without a subsequent microfluidisation treatment, caused a reduction in the resistant starch content to ~ 30%. There was a decrease in the estimated molecular weight of the starch due to scission of the starch molecules following heating and shearing of the starch suspension and a further reduction with the subsequent microfluidisation of this suspension. Heating and shearing of the starch suspension increased its viscosity. The combined use of heat treatment, shearing and microfluidisation further significantly increased the viscosity of starch suspensions, depending on the pressure used during microfluidisation and the number of passes. The performance of the treated starch suspensions in stirred yoghurts was investigated to assess their ability to contribute to the physical properties in this application. Substitution of 3% milk solids in yoghurts (12% total solids) with heated, sheared and microfluidised starch suspensions significantly (p < 0.05) increased the viscosity and decreased syneresis of yoghurts but the incorporation of starch that had only been heated and sheared without microfluidisation did not. The results indicate that a treatment process for resistant starch which incorporates microfluidisation could potentially produce a new functional resistant starch ingredient with increased viscosity and water-holding properties.Industrial relevanceResistant starches have an important role in human health and are sought-after ingredients for functional foods, i.e. foods with benefits beyond normal nutrition. The incorporation of resistant starches into processed foods is often a challenge as the added starch can detract from the texture of the food. A limitation is the inability of most resistant starches to build viscosity. Our research has shown that it is possible to make a physically functional resistant starch ingredient by the application of physical processes to a starch suspension. This chemical-free process enables the production of a differentiated resistant starch ingredient that has the ability to build viscosity and contribute to the texture of a finished food product. It provides a potential solution for the incorporation of resistant starch into processed food products.     

血清蛋白质加热凝胶的形成

家畜血液中含有丰富的蛋白质。血液的主要成分——血清或血浆与卵白都有经加热可以形成凝胶的相同性质。食品中蛋白质凝胶的形成能力直接影响着食品的品质。通过对一定浓度的牛和猪的血清蛋白质加热形成凝胶强度的评价,分析了血清中主要蛋白质成分在凝胶形成过程中的作用及其机理。结果表明:牛血清的凝胶强度高于猪血清;牛血清中的白蛋白在血清加热凝胶形成过程中起着重要作用;通过加热血清蛋白,蛋白质分子间的二硫键交联形成凝胶;利用血清蛋白质经加热可以形成凝胶的性质将血清添加到食品中,不仅可以改善食品的品质,而且还可以提高食品中蛋白质的含量。     

Development of novel functional ingredients: Need for testing systems and solutions with Caenorhabditis elegans

BackgroundNutrition is increasingly understood as a means of maintaining health and well-being and the market for functional foods keeps growing in double-digits. Functional nutrition is seen by many as the interphase between food and pharmaceuticals. In fact, players from both sides are increasingly making moves in the form of strategic alliances, M&A operations and co-investments which are bringing the two realms closer together.Food regulations to prove safety of novel ingredients or to support health claims are every day more stringent and the general public is also increasingly informed about the science, risks and benefits of what they eat. All this presents a magnificent opportunity for innovation and differentiation in the food industry, but also demands more investment, effort and rigour in its R&D.In programmes that also resemble pharmaceutical discovery and development, having high-throughput, appropriate models for screening, functional and mechanistic testing of novel ingredients will be crucial for success.Scope and approachThe most widespread in vitro and in vivo testing systems used in food and pharma, from cell cultures to rats, were assessed with regard to the most relevant aspects for novel functional ingredient discovery and development.Key findings and conclusionsAmongst all the testing and screening systems analysed, the nematode Caenorhabditis elegans seems to be the one offering the most advantages for early preclinical studies due to its time and cost efficiency, high degree of similarity with human genetics and metabolism, ease of handling, scalability and regulatory status.     

Composition and antioxidant capacity of a novel beverage produced with green tea and minimally-processed byproducts of broccoli

Organic green tea, one of the most-consumed beverages worldwide, is rich in bioactive compounds (flavonols and flavanols) with healthy properties. Broccoli byproducts, consisting of leaves and stalks, are rich in bioactive compounds, including nitrogen–sulphur compounds (glucosinolates and isothiocyanates) and phenolics (chlorogenic and sinapic acid derivatives, and flavonoids), as well as essential nutrients (minerals and vitamins). They are of high interest as a source of health-promoting compounds, useful as ingredients for the development of functional foods. This work analyses minimally-processed broccoli byproducts as a source of bioactive ingredients to design novel beverages, using organic green tea as a food matrix. Green tea enriched with broccoli concentrates showed improved physical quality, phytochemical composition and antioxidant capacity. The functional quality of these novel beverages depends on the proportion of broccoli extracts added to the green tea. The results obtained in the present work should encourage the use of broccoli byproducts as ingredients in novel functional foods.

Industrial relevance

The industrial use of broccoli byproducts as an ingredient in the development of novel, functional foods may help to add value to the large amount of plant wastes generated in every cropping season, thus reducing their environmental impact. The objectives and aims of the EU producers, industry and stakeholders on the relationships between foods, nutrition and health, and therefore, the use of suitable ingredients from the agriculture to have impact on human health and the environment, with a sustainable use of natural resources are in agreement with this work, adding value to broccoli byproducts and encouraging the production of novel products and applications for nutritional and/or health claims under the EU Regulations (EC) No. 1924/2006 and 834/2007.     

Physical,textural and sensory characteristics of reduced sucrose cakes,incorporated with clean-label sugar-replacing alternative ingredients

High levels of sucrose in foods present a great risk of obesity and type 2 diabetes. Therefore a low sucrose intake is strongly recommended. Sweet baked products incorporate high levels of sucrose. Sucrose in the original cake formulation was reduced and replaced with apple pomace, whey permeate, oligofructose, polydextrose. An acceptable sucrose reduction of between 21 and 27% was achieved. Cakes containing apple pomace had the lowest specific volume (1.8 cm³/g) and highest crumb firmness (8.60 N) (P < .05). Apple pomace and whey permeate had a significantly decreased L* values of the crust (P < .05). Moisture content of the cake crumb was increased significantly with the addition of oligofructose, whey permeate and polydextrose. All treatments resulted in a significant increase of the water activity of the cake crumb compared to the control (P < .05). Crumb cell structure was maintained as shown by 2-D and confocal imaging. Sensory trials revealed the reformulated cakes were acceptable to panellists.Industrial relevancePublic awareness about the health risks of diets high in sugar have increased dramatically for the last number of years. Governmental and professional groups have recommended sucrose to be reduced in certain food products; therefore the food industry is now seeking ways to reduce the sugar by substituting other materials. However, most people enjoy the taste and texture of high sugar foods, and may not want to give them up. As sugar is present in such significant amounts in cakes, altering the level used will greatly affect dough consistency and final product characteristics. Efforts have made over the last number of years to explore alternative sweetening ingredients including bulk sweeteners (polyols) and high intensity sweeteners as sucrose replacers (Di Monaco et al., 2018). However, recent consumer trends indicate a movement towards a ‘clean label’. Clean label implies a food a low number of ingredients and ingredients with names with the consumer can understand (Skelke, 2018). Polyols and high intensity artificial sweeteners are not considered to be a ‘clean label’ ingredient, and therefore alternatives must be reviewed. This study investigates the use of clean label sweetening ingredients. Apple pomace and whey permeate are by-products of the juice and dairy industry. Both polydextrose and oligofructose can be classified as dietary fibres, and also provide other functional properties to the cake.     

Data-driven recipe completion using machine learning methods

BackgroundCompleting recipes is a non-trivial task, as the success of ingredient combinations depends on a multitude of factors such as taste, smell and texture.Scope and approachIn this article, we illustrate that machine learning methods can be applied for this purpose. Non-negative matrix factorization and two-step regularized least squares are presented as two alternative methods and their ability to build models to complete recipes is evaluated. The former method exploits information captured in existing recipes to complete a recipe, while the latter one is able to also incorporate information on flavor profiles of ingredients. The performance of the resulting models is evaluated on real-life data.Key findings and conclusionsThe two machine learning methods can be used to build models to complete a recipe. Both models are able to retrieve an eliminated ingredient from a recipe and the two-step RLS model is also capable of completing an ingredient set to create a complete recipe. By applying machine learning methods on existing recipes, it is not necessary to model the complexity of good ingredient combinations to be able to complete a recipe.     

The science of plant-based foods: Constructing next-generation meat,fish, milk,and egg analogs

Consumers are increasingly demanding foods that are more ethical, sustainable and nutritious to improve the health of themselves and the planet. The food industry is currently undergoing a revolution, as both small and large companies pivot toward the creation of a new generation of plant-based products to meet this consumer demand. In particular, there is an emphasis on the production of plant-based foods that mimic those that omnivores are familiar with, such as meat, fish, egg, milk, and their products. The main challenge in this area is to simulate the desirable appearance, texture, flavor, mouthfeel, and functionality of these products using ingredients that are isolated entirely from botanical sources, such as proteins, carbohydrates, and lipids. The molecular, chemical, and physical properties of plant-derived ingredients are usually very different from those of animal-derived ones. It is therefore critical to understand the fundamental properties of plant-derived ingredients and how they can be assembled into structures resembling those found in animal products. This review article provides an overview of the current status of the scientific understanding of plant-based foods and highlights areas where further research is required. In particular, it focuses on the chemical, physical, and functional properties of plant-derived ingredients; the processing operations that can be used to convert these ingredients into food products; and, the science behind the formulation of vegan meat, fish, eggs, and milk alternatives.     

Effect of industrial process conditions of fava bean (Vicia faba L.) concentrates on physico-chemical and functional properties

Fava bean (Vicia faba L.) is a promising source of proteins and has a potential in industrial food applications. Processing of fava ingredients modifies proteins and their functional properties. This study established the complexity of the relationship between fava protein-associated reactions (protein hydrolysis and aggregation), physico-chemical properties (electric charge, solubility, and intrinsic fluorescence, thermal integrity) and functional properties (foam and emulsion). For this study, an air-classified fava protein concentrate (65% w/w protein d.b.) was processed using pH (2, 4, 6.4 and 11), temperature (55, 75 and 95 °C) and duration of treatment (30 and 360 min) to produce 36 modified fava concentrates. Processing resulted in protein hydrolysis at pH < 4, and protein aggregation at pH ≥ 6.4 at temperatures above 75 °C, which influenced foaming and emulsification distinctly owing to the differences in their stabilizing mechanisms. Despite these modifications, their physico-chemical and functional properties were primarily governed by the beverage application pH. The surprising interplay shown between properties encourages the need to dive further into the different protein/non-protein reaction and interactions that can occur in fava concentrate.Industrial relevanceThe functionalities of fava bean protein-rich ingredients were investigated in industrial beverage application systems (pH 4 and 7) after industrial relevant process conditions (pH: 2, 4, 6.4 and 11; temperature: 55, 75 and 95 °C, treatment duration: 30 and 360 min). Foam capacity (>100%) was very high for all ingredients at both pH applications (acidic or pH 4, and neutral or pH 7), while the foam stability changed according to the application pH. So-called foam-breakers were discovered in acidic application, while all ingredients maintained high stability in neutral applications. A similar instability was found for emulsification, since emulsion made with all ingredients in acidic application creamed immediately after production. Emulsions in neutral applications were homogenous with all ingredients, thus, emulsion capacities were equivalent to each other, but the storage stability was affected by the ingredient processing pH.