Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products最新文献

{"title":"Animal Waste and Agro-by-Products: Valuable Resources for Producing Fish at Low Costs in Sub-Saharan Countries","authors":"R. Munubi, H. Lamtane","doi":"10.5772/INTECHOPEN.95057","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.95057","url":null,"abstract":"Animal and crop production throughout the world generate high amounts of wastes or by-products annually that may possess added value compounds with high functionality. These wastes and by-products may cause negative environmental impacts and significant expenses if not well managed and or controlled. Much of these wastes and by-products is valuable and cheaper source of potentially functional compounds such as proteins, lipids, starch, micronutrients, bioactive compounds, and dietary fibbers. In aquaculture, feed is expensive, and the existing body of literature has shown that animal manure and its extracts can be successfully incorporated into fishpond to increase fish production at a low cost. In addition, crop residues such as rice bran, maize bran, and seed cakes are commonly used as pond inputs in small-scale aquaculture. Animal waste and crop residues are added in a fishpond that filter-feeding fish can use directly as feed, and these may form a major proportion of the detritus in the pond. These resources also stimulate the growth of phytoplankton that are rich in protein and are the basis of the food web that can support the growth of a range of herbivorous and omnivorous fish. Therefore, technically, wastes are used as direct feed, a source of minerals for autotrophic production and a source of organic matter for heterotrophic production. In this context, animal manure and crop residues have been used to provide great opportunities to improve food security. The purpose of this review is to project the potential of animal waste and agro-by-products as a sustainable alternative as aquaculture inputs to reduce poverty, malnutrition, and hunger in developing countries.","PeriodicalId":431556,"journal":{"name":"Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products","volume":"268 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134090610","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioactive Peptides from Agriculture and Food Industry Co-Products: Peptide Structure and Health Benefits","authors":"J. Yongsawatdigul, A. Hamzeh","doi":"10.5772/INTECHOPEN.94959","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.94959","url":null,"abstract":"Co-products from food processing are typically disposed or turned into low value animal feed. Proteinaceous co-products can be converted to bioactive peptides exerting health benefits, which can lead to development of nutraceuticals and functional foods. This is an effective means for valorization of these co-products. The release of encrypted peptides exhibits various bioactivities, including antihypertension, antioxidant, immunomodulatory activities among others, in vitro, and some activities have been demonstrated in vivo. Structure modification of bioactive peptides occurring under gastrointestinal digestion and cellular transport remains the important factor determining the health benefits of bioactive peptides. Understanding peptide transformation in gastrointestinal tract and in blood circulation before reaching the target organs would shed some lights on its bioavailability and subsequently ability to exert physiological impact. In this chapter, the potential health promoting properties of peptides encrypted in various sources of co-products will be reviewed based on evidence on in vitro, in vivo and clinical trial studies. Structural changes of bioactive peptides under physiological condition will also be discussed in relation to its bioactivities.","PeriodicalId":431556,"journal":{"name":"Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124680629","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Genes Involved in Lipid Metabolism in Coconut","authors":"W. Xia","doi":"10.5772/INTECHOPEN.90998","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.90998","url":null,"abstract":"Coconut palm (Cocos nucifera L) is an economically important monocot plant grown in tropical and subtropical regions. Coconut oil is stored in a solid endosperm and has 47.48–50.5% fatty acid component as lauric acid (C12:0). Present research showed that acyl-acyl carrier protein thioesterases (FatA/B) and lysophosphatidic acid acyltransferase (LAAPT) are key enzymes determining medium-chain fatty acid accumulation in coconut oil. Among five CnFatB genes, CnFatB3 expressed specifically in endosperm and in vitro experiment showed that this gene made mainly lauric acid (C12:0) and tetradecenoic acid (C14:1). Overexpression of CnFatB3 in Arabidopsis increased the amounts of C12:0 and C14:0 in transgenic plant. CnLPAAT gene that is expressed specifically in coconut endosperm showed a preference for using acyl-CoAs containing C10:0, C12:0, and C14:0 acyl groups as acyl-donor substrates. Coconut and oil palm are closely related species with approximately 50% lauric acid (C12:0) in their endosperm. The two species have a close evolutionary relationship between predominant gene isoforms and high conservation of gene expression bias in the lipid metabolism pathways. Moreover, since no stable transformation system has been constructed in coconut palm, gene function validations have been done in vitro, or genes transformed into a heterologous system.","PeriodicalId":431556,"journal":{"name":"Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130141254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advanced Optical Technologies in Food Quality and Waste Management","authors":"J. Chauvin, Ray B. Duran, Stanley Ng, Thomas Burke, Kenneth Barton, N. Mackinnon, K. Tavakolian, A. Akhbardeh, F. Vasefi","doi":"10.5772/INTECHOPEN.97624","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.97624","url":null,"abstract":"Food waste is a global problem caused in large part by premature food spoilage. Seafood is especially prone to food waste because it spoils easily. Of the annual 4.7 billion pounds of seafood destined for U.S. markets between 2009 and 2013, 40 to 47 percent ended up as waste. This problem is due in large part to a lack of available technologies to enable rapid, accurate, and reliable valorization of food products from boat or farm to table. Fortunately, recent advancements in spectral sensing technologies and spectroscopic analyses show promise for addressing this problem. Not only could these advancements help to solve hunger issues in impoverished regions of the globe, but they could also benefit the average consumer by enabling intelligent pricing of food products based on projected shelf life. Additional technologies that enforce trust and compliance (e.g., blockchain) could further serve to prevent food fraud by maintaining records of spoilage conditions and other quality validation at all points along the food supply chain and provide improved transparency as regards contract performance and attribution of liability. In this chapter we discuss technologies that have enabled the development of hand-held spectroscopic devices for detecting food spoilage. We also discuss some of the analytical methods used to classify and quantify spoilage based on spectral measurements.","PeriodicalId":431556,"journal":{"name":"Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129684507","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food Waste and Agro By-Products: A Step towards Food Sustainability","authors":"A. Tiwari, Roshna Khawas","doi":"10.5772/INTECHOPEN.96177","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.96177","url":null,"abstract":"Utilization of food/agricultural waste is having challenge and necessity in day to day life. It’s an important aspect for all the industries (food) for the process of modification and recovery. The main aim is to minimize deterioration and maximize utilization of food which will lead to less problems in waste management and environment pollution. In some of the meat packaging and food processing industries, waste utilization treatment has been implemented for successful and substantial processing. In need of growing demands of high nutritive and cheap price foods, requirements are getting high simultaneously with increasing world population. So, there is urgent need of nutrient recovery from wasted utilization and sources of food/feed will help to reduce the shortage of world food supplies to the coming generation.","PeriodicalId":431556,"journal":{"name":"Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131351319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Review on Effects of Pseudo Cereals Flour on Quality Properties of Biscuit, Cookies and Cake","authors":"A. Saeid, Maruf Ahmed","doi":"10.5772/INTECHOPEN.94972","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.94972","url":null,"abstract":"Gluten free products are currently highly demandable by those with different gluten intolerances. Pseudo cereals are a category of non-grass seeds used to manufacture various gluten free products, including bread, biscuits, cakes, and cookies. Pseudo cereal seeds contain high-quality proteins, rich quantities and unique characteristics of starch, vast amounts of micronutrients such as minerals, vitamins along with diverse bioactive compounds. This chapter is focused on other resentful research work on the characteristics of pseudo cereals seeds and pseudo cereals flour. It also reveals different effects of pseudo cereal flour on physical-chemicals properties of biscuit, cake, and cookie. We think that this study will have a significant influence on product developers and customers on the use of pseudo cereal seeds and pseudo cereals flour.","PeriodicalId":431556,"journal":{"name":"Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130845189","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Innovation in Food Products Using Ozone Technology: Impact on Quality Assurance","authors":"Carlos Martín Enríquez-Castro, Manuel Pérez-Nafarrate, Jesús Enrique Gerardo Rodríguez","doi":"10.5772/INTECHOPEN.96681","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.96681","url":null,"abstract":"Ozone application is a non-thermal technology used in food preservation, which is a powerful oxidant agent used in water and air treatment specially in disinfection processes for agriculture and food industry. The objective of this revision work is to publicize ozone applications in the growing, harvest, and postharvest handling of fruit and vegetables (F & V) across México. Ozonated water by foliar spraying and irrigation were proved to be effective in the control of pathogens, bacteria, and bugs. The use of Ozone was effective to heighten quality parameters of F & V, such as color, flavor, and soluble solids in mango, sugarcane, citric fruits, and nopal, increasing shelf life of fresh products up to 15 days after harvesting. Several protocols mentioned to fulfill the requirements of the producer were developed by TRIO3. The methodology proposed and the designed equipment by the company suggest a wider approach of this green technology in agriculture.","PeriodicalId":431556,"journal":{"name":"Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130037970","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Winery By-Products as Source of Bioactive Compounds for Pharmaceutical and Cosmetic Industries","authors":"I. Gouvinhas, A. Barros","doi":"10.5772/INTECHOPEN.97881","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.97881","url":null,"abstract":"It is well established in the scientific community that agro-food wastes represent economic advantages and contribute to circular economy. For instance, wine industries of Região Demarcada do Douro involve the production of large quantities of by-products, such as stem, pomace, trimmed vine shoots, or wine lees, presenting a remarkable valuable composition in phytochemicals with putative health-promoting qualities. Nevertheless, the bioactive compounds obtained from these natural sources depends on the extraction process employed. In order to reduce production costs and optimize processes, new technologies—such as ultrasound-assisted extraction (UAE)—have been employed to decrease energy consumption and increase the product or process safety/control and quality. This work aims to characterize the phenolic compounds extracted from winery by-products (WBPs), namely grape stems, grape pomace, and wine lees of two grape (Vitis vinifera L.) varieties (Sousão and Tinta Barroca) from the same geographical site, as well as the antioxidant capacity. Wine lees and grape stems presented the highest concentration of phenolic compounds and the highest antioxidant capacity for Tinta Barroca variety, while grape pomace presented the highest values of these parameters for Sousão variety, demonstrating the high influence of the variety studied. Furthermore, wine lees revealed to be the winery by-product with the lowest antioxidant capacity and content of phenolics. These by-products revealed to be a rich source of phenolic compounds with high antioxidant capacities reveling to be of interest for pharmaceutical and cosmetic industries.","PeriodicalId":431556,"journal":{"name":"Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126550507","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Potential of Lutein Extract of Tagetes erecta L. Flower as an Antioxidant and Enhancing Phagocytic Activity of Macrophage Cells","authors":"Kusmiati Kusmiati, F. Afiati, Chrisna Widhiani, Alpinna Aditia, Destia D. Elviani, A. Kanti","doi":"10.5772/INTECHOPEN.95965","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.95965","url":null,"abstract":"Marigold flower (Tagetes erecta L.) produces lutein compounds which present biological activities such as antioxidant, antiinflammatory, antimutagenicity, and immunomodulatory effects. The study was to investigate the antioxidant activity of the lutein of T. erecta L. and the effect of lutein on the activity and phagocytic capacity of macrophage cells. The antioxidant screening was carried out using diphenyl picrylhydrazyl (DPPH), 2,2′-and-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging assay with serial concentrations and ferric-reducing antioxidant power (FRAP) method. For the observation of activity and phagocytic capacity of peritoneal macrophages, twenty-eight mice were used and divided into seven groups each comprising four replicates, i.e., Group (I) normal controls, mice were untreated (II) a negative control, mice were induced by Staphylococcus aureus (III) positive control, mice were induced by S. aureus and treatment of meniran extract (Phyllanthus niruri). The treatment group (IV-VII) mice were induced by S. aureus and treated crude lutein, respectively: 0.15 mg, 0.30 mg, 0.60 mg, and 0.90 mg. 20 g−1 of body weight. The lutein extracted from T. erecta shows an antioxidant activity against DPPH radical with an IC50 value of 53.58 μg.ml−1, while the antioxidant activity against ABTS has an IC50 value of 72.91 μg.ml−1. The antioxidant activity test results by the FRAP method at each lutein concentrations of 10, 25, 50, and 75 ppm were obtained respectively of 33, 88, 185.5, and 288.5 μmol Fe2+/g extract. The data were analyzed using one-way ANOVA and Duncan’s multiple range test (DMRT) after. The phagocytic activity was 45.5%; 54.75%; 57.50% and 67.0%, respectively, while the phagocytic capacity values ​​were 355; 519; 611 and 767 S. aureus bacterial cells per 50 macrophage cells. The lutein from marigolds (T. erecta L.) is capable of scavenging free radicals and reducing oxidants. Lutein can increase the activity and capacity of phagocytic of peritoneum macrophage cells in mice.","PeriodicalId":431556,"journal":{"name":"Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127803650","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Innovation in the Seafood Sector through the Valorization of By-Products","authors":"M. Moosavi‐Nasab, N. Oliyaei, J. Eun, Armin Mirzapour-Kouhdasht","doi":"10.5772/INTECHOPEN.95008","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.95008","url":null,"abstract":"Aquatic, marine and algae, is reservoir of bioactive compounds, which have considerable potential to supply novel ingredients toward the development of commercial functional food products. Meanwhile, several valuable by-products generate during the manufacturing process. Seafood is still an intact reservoir of valuable compounds with significant potential to provide unique compounds applicable in functional food development. Seafood, as an important part of the diet all around the world, can be used as a source of functional components that are positively affecting the human health. Annually, 50–80 percent of the seafood processing is discarded as waste every year. Algae are also the novel natural resources for their biological and pharmacological properties. This chapter will be discussing the innovations in seafood and algae sector through the valorization of their by-products. Firstly, protein production, its characterization and the protein hydrolysates derived from seafood will be reviewed. Subsequently, bioactivity of the peptides obtained from these protein hydrolysates and other bioactive compounds such as carotenoid compounds derived from seafood including fish, shrimp, alga, and so on will be included. Finally, the main components of algae including sulfated polysaccharides, pigments and proteins will be surveyed.","PeriodicalId":431556,"journal":{"name":"Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130092193","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}