Fruit and vegetable by-products and breakfast cereals products: can they meet?

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Apple by-products transformation into flours

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From carrot by-products to carrot flour: production process and flour characterization

This work was performed in a framework of a PhD project that aims to develop new breakfast cereal products rich in rich by application of fruit and vegetable by-products flours. Among food industry wastes, fruits and vegetables incur higher levels of losses due to their highly perishable nature. More than 20% of the fruits and vegetables produced worldwide are lost from post-harvest up to, but excluding, the retail level (FAO, 2019). Nevertheless, the scientific community have been found that these by-products may be transformed into flours that are rich in fibre and bioactive compounds, thus bringing value to several food industries. The goal of this work was to produce and analyse flours from carrot by-products. By-products were dried at 55 °C and ground to powder. The resulting carrot flour had a moisture content of 8.4±0.1%; low-fat content (1.89±0.01%) and high total carbohydrates content (74.4±0.1%), of which total dietary fibre (DF) content of 51.6±0.0%; 36.4±0.3% of insoluble DF and 15.1±0.3%soluble DF. Carrot flour presented three simple sugars molecules: sucrose, glucose and fructose, and total sugar content of 302.23±19.12mg sugars/g of flour. Antioxidant activity was measured using ABTS and DPPH methods and showed higher antioxidant activity for the carrot flour than for the fresh carrot byproducts( dry basis). Total phenolic content(measured by Folin–Ciocalteu assay) followed a similar behaviour: higher in carrot flour (0.91±0.01 mg GAE/g of DW) than in fresh carrot by-products (0.70±0.07mg GAE/gof DW) and in carrot pomace (0.43±0.04 mg GAE/g of DW). Tocopherols and carotenoids were quantified by HPLC analysis after saponification of samples and hexane extraction. Carrot flour presented two vitamin E isomers, α-and β-tocopherols, by 5.77±0.14 and 3.64±0.06 μg/g of flour, respectively. As well as several carotenoids, namelyα- carotene (345.92±19.56 μg/g of flour),lutein (12.16±1.49 μg/g of flour), β-cryptoxanthin(2.53±0.25 μg/g of flour)and β-carotene (1.52±0.09 μg/g of flour).This work showed that carrot by-products’ transformation into flour is an effective way to create added-value ingredients that are rich in fibre and, thus can be applied in the development of the intended breakfast cereal products.info:eu-repo/semantics/publishedVersio

Carrot by-products' flour: development and characterization

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Which type of breakfast cereals is healthier: evaluating labels in the Portuguese market

The need for nutritional improvement of Breakfast Cereal Products (BCP) has been pointed out, namely regarding sugar, salt, and fat contents. Fibre has several proven health benefits but has been ignored in previous studies. This study aimed to evaluate the nutritional quality of BCP in the Portuguese market, especially regarding fibre content. A total of 247BCP available in online stores of the leading retailers were evaluated regarding the nutritional profile, using the information given in the products’ label. BCP were divided by types according to texture/appearance and production method. Nutritional differences between branded and white-label BCP were also investigated. The majority of BCP have healthy values of total fat, saturates and salt. BCP marketed for children have the highest sugar content values (p<0.05). Extruded rich in fibre and Flakes have the lowest sugar content and the highest fibre content (p<0.05). Few BCP enriched in fibre were found (3.8%), with 10 to 29g of fibre/100g of product. The healthiest products are in the groups of Extruded rich in fibre, flakes, Extruded for adults, granolas, and muesli. However, there are also unhealthy products in flakes and extruded groups. There were few differences between branded and white-label BCP. In case of difference (p<0.05), the branded cereals were healthier. Many BCP in the Portuguese market needs improvement regarding sugar content, namely all BCP marketed for children. Generally, a low percentage of the recommended daily dietary fibre intake is obtained from one BCP serving. Brands are rarely healthier than white-label products.info:eu-repo/semantics/publishedVersio

Breakfast cereal products consumption and consumer preferences: a study on dietary fibre content awareness

It is well established that BCP could have several health benefits, mainly related to its fibre content. This study aimed to evaluate the BCP consumption in Portugal, the reasons behind the consumers’ choices, and evaluate consumer awareness on fibre content and health benefits. The hypotheses were that i) consumers are not aware of the dietary fibre benefits nor the relationship between daily intake and benefits; ii) BCP are a good strategy to increase fibre intake. The novelty of this work is related to the fibre awareness evaluation and whether the increase in fibre content on BCP could increase its consumer interest. A cross-sectional study with both quantitative (survey) and qualitative (focus group) approaches was performed. A total of 1126 participants completed the survey, and two focus group were performed, one focus group with people with 24-31 years old and another with parents with ages between 33-41 years old. It was assessed the effect of parenting on BCP perception, consumption, and purchase. More than half of the Portuguese population consume BCP at least once a week, mainly at breakfast, for convenience, taste, and healthiness. Granola and flakes are the mainly consumed by adults, and extruded and flakes by children. Consumers identify a lack of products that combine taste and healthiness. Fibre content does not determine the BCP purchase, and consumers are not aware of all the health benefits of fibre nor its daily recommendation. When enlightened, consumer defended that this information should be shared massively, as well as how to achieve its recommended amount. The BCP approach is different among adults with or without children. Consumers demand for healthy & tasty BCP. Informed consumers on fibre benefits (besides the satiety and intestinal health) and daily recommended amount have higher willingness to purchase BCP rich in fibre.info:eu-repo/semantics/publishedVersio

The Use of Oleaginous Yeasts and Microalgae Grown in Brewery Wastewater for Lipid Production and Nutrient Removal: A Review

ABSTRACT: Brewery wastewater has been proposed as an attractive low-cost substrate for microbial lipid production for oleaginous yeast and microalga with promising results. For each liter of beer produced, from 3 to 10 L of wastewater are generated which can be used as culture medium for autotrophic or heterotrophic metabolism. This strategy allows reducing the culture medium cost, as well as obtaining high lipid contents and other high value compounds which can make the process profitable. Additionally, the use of industrial effluents/wastes as substrates for microbial growth can be a strategy to treat them based on the circular economy rules. This review presents the different brewery wastewater treatment strategies using oleaginous yeast and microalga pure and mixed cultures for the concomitant wastewater treatment and lipids/carotenoids production so far reported, highlighting the benefits/disadvantages of such strategies and comparing their performance in terms of wastewater treatment, lipids and carotenoids production between pure and mixed cultures performance.info:eu-repo/semantics/publishedVersio

Rhodosporidium toruloides and Tetradesmus obliquus populations dynamics in symbiotic cultures, developed in brewery wastewater, for lipid production

In this work, primary brewery wastewater (PBWW) and secondary brewery wastewater (SBWW) separately, or mixed at the ratios of 1:1 (PBWW:SBWW) and 1:7 (PBWW:SBWW), with or without supplementation with sugarcane molasses (SCM), were used as culture media for lipid production by a mixed culture of the oleaginous yeast Rhodosporidium toruloides NCYC 921 and the microalgae Tetradesmus obliquus (ACOI 204/07). Flow cytometry was used to understand the dynamics of the two micro-organisms during the mixed cultures evolution, as well as to evaluate the physiological states of each microorganism, in order to assess the impact of the different brewery effluent media composition on the microbial consortium performance. Both brewery wastewaters (primary and secondary) without supplementation did not allow R. toruloides heterotrophic growth. Nevertheless, all brewery wastewater media, with and without SCM supplementation, allowed the microalgae growth, although the yeast was the dominant population. The maximum total biomass concentration of 2.17 g L-1 was achieved in the PBWW mixed cultivation with 10 g L-1 of SCM. The maximum lipid content (14.86% (w/w DCW)) was obtained for the mixed culture developed on SBWW supplemented with 10 g L-1 of SCM. This work demonstrated the potential of using brewery wastewater supplemented with SCM as a low-cost culture medium to grow R. toruloides and T. obliquus in a mixed culture for brewery wastewater treatment with concomitant lipid production.info:eu-repo/semantics/publishedVersio

Relevance of genipin networking on rheological, physical, and mechanical properties of starch-based formulations

The small amount of proteins in starch-rich food industry byproducts can be an advantage to crosslink with genipin and tailor the performance of biobased films. In this work, genipin was combined with non- purified starch recovered from industrial potato washing slurries and used for films production. Starch recovered from potato washing slurries contained 0.75% protein, 2 times higher than starch directly obtained from potato and 6 times higher than the commercial one. Starch protein-genipin networks were formed with 0.05% and 0.10% genipin, gelatinized at 75 °C and 95 °C in presence of 30% glycerol. Bluish colored films were obtained in all conditions, with the higher surface roughness (Ra, 1.22 μm), stretchability (elongation, 31%), and hydrophobicity (water contact angle, 127°) for 0.10% genipin and starch gelatinized at 75 °C. Therefore, starch-rich byproducts, when combined with genipin, are promising for surpassing the starch-based films hydrophilicity and mechanical fragilities while providing light barrier properties.publishe

Nutritional, physicochemical, and endogenous enzyme assessment of raw milk preserved under hyperbaric storage at variable room temperature

Raw milk (a highly perishable food) was preserved at variable room temperature (RT) under hyperbaric storage (HS) (50-100 MPa) for 60 days and compared with refrigeration (RF) under atmospheric pressure (AP) on quality, nutritional, and endogenous enzyme activity parameters. Overall, a comparable raw milk preservation outcome was observed between storage under AP/RF and 50/RT after 14 days, with similar variations in the parameters studied indicating milk degradation. Differently, even after 60 days (the maximum period studied) under 75-100/RT, a slower milk degradation was achieved, keeping most of the parameters similar to those of milk prior to storage, including pH, titratable acidity, total solid content, density, color, viscosity, and volatile organic and fatty acid profiles, but with higher free amino acid content, signs of an overall better preservation. These results indicate an improved preservation and enhanced shelf life of raw milk by HS/RT versus RF, showing HS potential for milk and highly perishable food preservation in general.info:eu-repo/semantics/publishedVersio