The application of supercritical fluids technology to recover healthy valuable compounds from marine and agricultural food processing by-products: a review

Food by-products contain a remarkable source of bioactive molecules with many benefits for humans; therefore, their exploitation can be an excellent opportunity for the food sector. Moreover, the revalorization of these by-products to produce value-added compounds is considered pivotal for sustainable growth based on a circular economy. Traditional extraction technologies have several drawbacks mainly related to the consumption of hazardous organic solvents, and the high temperatures maintained for long extraction periods which cause the degradation of thermolabile compounds as well as a low extraction efficiency of desired compounds. In this context, supercritical fluid extraction (SFE) has been explored as a suitable green technology for the recovery of a broad range of bioactive compounds from different types of agri-food wastes. This review describes the working principle and development of SFE technology to valorize by-products from different origin (marine, fruit, vegetable, nuts, and other plants). In addition, the potential effects of the extracted active substances on human health were also approached.Axencia Galega de Innovación | Ref. IN607A2019 / 01European Commission | Ref. H2020, AQUABIOPRO-FIT, n. 790956CYTED | Ref. 119RT0568Ministerio de Economía y Competitividad | Ref. RYC2018-026177-IChina Scholarship Council (CSC) | Ref. 201908420246China Scholarship Council (CSC) | Ref. 201908420245Generalitat Valenciana | Ref. IDIFEDER / 2018 / 04

Alternative lime pretreatment of corn stover for second-generation bioethanol production

In this work, a delignification process, using lime (Ca(OH)2) as an alternative alkali, was evaluated to improve enzymatic saccharification of corn stover cellulose, with the final goal of obtaining second-generation bioethanol. For that, an experimental design was conducted in order to assay the effect of temperature, lime loading, and time on the corn stover fractionation and enzymatic susceptibility of cellulose. Under conditions evaluated, lime pretreatment was selective for the recovery of cellulose (average of 91%) and xylan (average of 75.3%) in the solid phase. In addition, operating in mild conditions, a delignification up to 40% was also attained. On the other hand, a maximal cellulose-to-glucose conversion (CGCMAX) of 89.5% was achieved using the solid, resulting from the treatment carried out at 90 °C for 5 h and lime loading of 0.4 g of Ca(OH)2/g of corn stover. Finally, under selected conditions of pretreatment, 28.7 g/L (or 3.6% v/v) of bioethanol was produced (corresponding to 72.4% of ethanol conversion) by simultaneous saccharification and fermentation. Hence, the process, based on an alternative alkali proposed in this work, allowed the successful production of biofuel from the important and abundant agro-industrial residue of corn stover.Ministerio de Economía y Competitividad | Ref. PID2019-110031RB-I00Xunta de Galicia | Ref. ED431C 2017/6

Edible mushrooms as functional ingredients for development of healthier and more sustainable muscle foods: a flexitarian approach

Consumers are increasingly interested in nutritious, safe and healthy muscle food products with reduced salt and fat that benefit their well-being. Hence, food processors are constantly in search of natural bioactive ingredients that offer health benefits beyond their nutritive values without affecting the quality of the products. Mushrooms are considered as next-generation healthy food components. Owing to their low content of fat, high-quality proteins, dietary fibre and the presence of nutraceuticals, they are ideally preferred in formulation of low-caloric functional foods. There is a growing trend to fortify muscle food with edible mushrooms to harness their goodness in terms of nutritive, bioactive and therapeutic values. The incorporation of mushrooms in muscle foods assumes significance, as it is favourably accepted by consumers because of its fibrous structure that mimics the texture with meat analogues offering unique taste and umami flavour. This review outlines the current knowledge in the literature about the nutritional richness, functional bioactive compounds and medicinal values of mushrooms offering various health benefits. Furthermore, the effects of functional ingredients of mushrooms in improving the quality and sensory attributes of nutritionally superior and next-generation healthier muscle food products are also highlighted in this paper.Axencia Galega de Innovación | Ref. IN607A2019 / 0