Revalorization of food losses and food co-products

According to the report on the World State of Food and Agriculture 2019, progress in the fight against food loss and waste, and the reduction of food loss, help to improve the sustainability of the environment, while the reduction of waste benefits food security. According to the FAO, the Food and Agriculture Organization of the United Nations, global food waste represents a third of total food produced for consumption, ∼1.6 billion tons per year, which represents a cost of e 730 million/year. The food groups that stand out for their highest percentages of losses are fruits and vegetables, and roots and tubers, both with a 45% loss. It is followed by fish and marine products with 35%, and cereals with 30%. Both food losses and its co-products are very rich sources of nutrients and other bioactive substances that, once extracted, represent very valuable ingredients for the elaboration of functional and nutraceutical foods (among other products). The extraction and isolation of these compounds allow for their use in other sectors (yogurts and dairy products, juices and beverages, energy bars, etc.), as ingredients that favor certain functions when ingesting them.Fil: Simal Gandara, Jesus. Universidad de Vigo; EspañaFil: Agarwal, Tripti. National Institute of Food Technology Entrepreneurship and Management. Department of Agriculture and Environmental Sciences; IndiaFil: Esteki, Mahnaz. University of Zanjan; IránFil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Xiao, Jianbo. Universidad de Vigo; Españ

Molecular Recognition by Pillar[5]arenes Evidence for Simultaneous Electrostatic and Hydrophobic Interactions

CTQ2017-84354-P (GR 2007/085ED431C2018/42-GRC)The formation of inclusion complexes between alkylsulfonate guests and a cationic pil-lar[5]arene receptor in water was investigated by NMR and ITC techniques. The results show the formation of host-guest complexes stabilized by electrostatic interactions and hydrophobic effects with binding constants of up to 107 M−1 for the guest with higher hydrophobic character. Structurally, the alkyl chain of the guest is included in the hydrophobic aromatic cavity of the macrocycle while the sulfonate groups are held in the multicationic portal by ionic interactions.publishersversionpublishe

Bottle aging and storage of wines: a review

Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking practices involve careful vineyard management alongside controlled alcoholic fermentation and potential aging of the wine in barrels. Afterwards, the wine is placed in bottles and stored or distributed in retail. Yet, it is considered that wine achieves its optimum properties after a certain storage time in the bottle. The main outcome of bottle storage is a decrease of astringency and bitterness, improvement of aroma and a lighter and more stable color. This is due to a series of complex chemical changes of its components revolving around the minimized and controlled passage of oxygen into the bottle. For this matter, antioxidants like sulfur oxide are added to avoid excessive oxidation and consequent degradation of the wine. In the same sense, bottles must be closed with appropriate stoppers and stored in adequate, stable conditions, as the wine may develop unappealing color, aromas and flavors otherwise. In this review, features of bottle aging, relevance of stoppers, involved chemical reactions and storage conditions affecting wine quality will be addressed.The research leading to these results was funded by FEDER under the program Interreg V-A Spain-Portugal (POPTEC) 2014-2020 ref. 0377_IBERPHENOL_6_E and ref. 0181_NANOEATERS_ 01_E; to Xunta de Galicia supporting with the Axudas Conecta Peme the IN852A 2018/58 NeuroFood Project and the program EXCELENCIA-ED431F 2020/12; to Ibero-American Program on Science and Technology (CYTED—AQUA-CIBUS, P317RT0003) and by the Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003 UP4HEALTH Project (H2020-BBIJTI-2019), the JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium. The research leading to these results was supported by MICINN supporting the Ramón & Cajal grant for M.A. Prieto (RYC-2017-22891); by Xunta de Galicia and University of Vigo supporting the post-doctoral grant of M. Fraga-Corral (ED481B-2019/096).info:eu-repo/semantics/publishedVersio

Encapsulation of Essential Oils by Cyclodextrins: Characterization and Evaluation

The essential oils normally had low physicochemical stability and low solubility in water. These facts limit their industrial applications in general and in food formulations particularly. This chapter characterizes the physicochemical properties and the antioxidant and antimicrobial activities of three encapsulated essential oils – guava leaf, yarrow and black pepper essential oils – in hydroxypropyl-β-cyclodextrin (HPβCD)

Health promoting properties of bee royal jelly: Food of the queens

Royal jelly (RJ) demand is growing every year and so is the market for functional foods in general. RJ is formed by different substances, mainly carbohydrates, proteins, and lipids, but also vitamins, minerals, and phenolic or volatile compounds in lower proportion. Major royal jelly proteins (MRJP) are, together with 10†hydroxy†2†decenoic acid (10†HDA), key substances of RJ due to their different biological properties. In particular, 10†HDA is a unique substance in this product. RJ has been historically employed as health enhancer and is still very relevant in China due to the traditional medicine and the apitherapy. Nowadays, it is mainly consumed as a functional food or is found in supplements and other formulations for its health†beneficial properties. Within these properites, anti†lipidemic, antioxidant, antiproliferative, antimicrobial, neuroprotective, anti†inflammatory, immunomodulatory, antiaging, and estrogenic activities have been reported for RJ or its specific components. This manuscript is aimed at reviewing the current knowledge on RJ components, their assessment in terms of authenticity, their biological activities, and related health applications.The research leading to these results was supported by FEDER under the program Interreg V-A Spain-Portugal (POPTEC) 2014–2020 ref. 0377_IBERPHENOL_6_E and ref. 0181_NANOEATERS_01_E; by Xunta de Galicia supporting with the Axudas Conecta Peme the IN852A 2018/58 NeuroFood Project and the program EXCELENCIA-ED431F 2020/12; by EcoChestnut Project (Erasmus+ KA202); by Ibero-American Program on Science and Technology (CYTED—AQUA-CIBUS, P317RT0003) and by the Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003 UP4HEALTH Project (H2020-BBI-JTI-2019) that supports the work of P. Otero, the JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium. The research leading to these results was supported by MICINN supporting the Ramón & Cajal grant for M.A. Prieto (RYC-2017-22891) and by University of Vigo for the predoctoral grant for M. Carpena (Uvigo-00VI 131H 6410211).info:eu-repo/semantics/publishedVersio

Stability assessment of extracts obtained from Arbutus unedo L. fruits in powder and solution systems using machine-learning methodologies

Arbutus unedo L. (strawberry tree) has showed considerable content in phenolic compounds, especially flavan-3-ols (catechin, gallocatechin, among others). The interest of flavan-3-ols has increased due their bioactive actions, namely antioxidant and antimicrobial activities, and by association of their consumption to diverse health benefits including the prevention of obesity, cardiovascular diseases or cancer. These compounds, mainly catechin, have been showed potential for use as natural preservative in foodstuffs; however, their degradation is increased by pH and temperature of processing and storage, which can limit their use by food industry. To model the degradation kinetics of these compounds under different conditions of storage, three kinds of machine learning models were developed: i) random forest, ii) support vector machine and iii) artificial neural network. The selected models can be used to track the kinetics of the different compounds and properties under study without the prior knowledge requirement of the reaction system.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO, Portugal (UIDB/00690/2020); L. Barros thanks the national funding by FCT, P.I., through the institutional scientific employment program-contract. The authors are also grateful to FEDER-Interreg VA España-Portugal (POCTEP) programme for financial support through the project 0377_Iberphenol_6_E and TRANSCoLAB 0612_TRANS_CO_LAB_2_P. G. Astray thanks to the University of Vigo for his contract “Programa de retención de talento investigador da Universidade de Vigo para o 2018” with budget application 0000 131H TAL 641. M.A. Prieto thanks to the MICINN for the financial support for the Ramón and Cajal grant. G. Astray thanks to RapidMiner GmbH. for the Free and Educational version of RapidMiner Studio software.info:eu-repo/semantics/publishedVersio

Algal nutraceuticals: a perspective on metabolic diversity, current food applications, and prospects in the field of metabolomics

The current consumers’ demand for food naturalness is urging the search for new functional foods of natural origin with enhanced health-promoting properties. In this sense, algae constitute an underexplored biological source of nutraceuticals that can be used to fortify food products. Both marine macroalgae (or seaweeds) and microalgae exhibit a myriad of chemical constituents with associated features as a result of their primary and secondary metabolism. Thus, primary metabolites, especially polysaccharides and phycobiliproteins, present interesting properties to improve the rheological and nutritional properties of food matrices, whereas secondary metabolites, such as polyphenols and xanthophylls, may provide interesting bioactivities, including antioxidant or cytotoxic effects. Due to the interest in algae as a source of nutraceuticals by the food and related industries, novel strategies should be undertaken to add value to their derived functional components. As a result, metabolomics is considered a high throughput technology to get insight into the full metabolic profile of biological samples, and it opens a wide perspective in the study of algae metabolism, whose knowledge is still little explored. This review focuses on algae metabolism and its applications in the food industry, paying attention to the promising metabolomic approaches to be developed aiming at the functional characterization of these organisms.The research leading to these results was supported by the European Union through the “NextGenerationEU” program supporting the “Margarita Salas” grant awarded to P. Garcia-Perez, by Xunta de Galicia for supporting the program EXCELENCIA-ED431F 2020/12, the postdoctoral grant of L. Cassani (ED481B-2021/152), and the pre-doctoral grant of P. Garcia-Oliveira (ED481A-2019/295) and by MICINN supporting the Ram´on y Cajal grant for M.A. Prieto (RYC-2017-22891) and J. Xiao (RYC-2020-030365-I). Authors are grateful to Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003 UP4HEALTH Project (H2020-BBI-JTI-2019). The JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium. This work has also received funding from the Argentinean Agency for the Scientific and Technological Promotion (ANPCyT, Argentina) under the project PICT (2020)/1602.info:eu-repo/semantics/publishedVersio

Main applications of cyclodextrins in the food industry as the compounds of choice to form host–guest complexes

Cyclodextrins (CDs) are cyclic oligomers broadly used in food manufacturing as food additives for different purposes, e.g., to improve sensorial qualities, shelf life, and sequestration of components. In this review, the latest advancements of their applications along with the char-acteristics of the uses of the different CDs (α, β, γ and their derivatives) were reviewed. Their beneficial effects can be achieved by mixing small amounts of CDs with the target material to be stabilized. Essentially, they have the capacity to form stable inclusion complexes with sensitive lipophilic nutrients and constituents of flavor and taste. Their toxicity has been also studied, showing that CDs are innocuous in oral administration. A review of the current legislation was also carried out, showing a general trend towards a wider acceptance of CDs as food additives. Suitable and cost-effective procedures for the manufacture of CDs have progressed, and nowadays it is possible to obtain realistic prices and used them in foods. Therefore, CDs have a promising future due to consumer demand for healthy and functional products.The research leading to these results was supported by MICINN supporting the Ramón&Cajal grant for M.A.P. (RYC-2017-22891); by Xunta de Galicia and University of Vigo supporting the pre-doctoral grant for P.G.O. (ED481A-2019/295) and A.G.P. (ED481A-2019/0228) and to EcoChestnut Project (Erasmus+ KA202) that supports the work of M.C.info:eu-repo/semantics/publishedVersio

Characterization of virgin olive oils produced with autochthonous Galician varieties

The interest of Galician oil producers (NW Spain) in recovering the ancient autochthonous olive varieties Brava and Mansa has increased substantially in recent years. Virgin olive oils produced by co-crushing both varieties in two different proportions, reflecting the usual and most common practice adopted in this region, have gradually emerged for the production of virgin olive oils. Herein, the sensory and chemical characteristics of such oils were characterized by quality and genuineness-related parameters. The results of chemical analysis are discussed in terms of their effective contribution to the sensory profile, which suggests useful recommendations for olive oil producers to improve the quality of oils. Antioxidant compounds, together with aromas and coloured pigments were determined, and their contribution in determining the functional value and the sensory properties of oils was investigated. In general, given the high levels of phenolic compounds (ranging between 254 and 375 mg/kg oil), tocopherols (about 165 mg/kg oil) and carotenoids (10-12 mg/kg oil); these are oils with long stability, especially under dark storage conditions, because stability is reinforced with the contribution of chlorophylls (15-22 mg/kg oil). A major content of phenolic compounds, as well as a predominance of trans-2-hexen-1-al within odor-active compounds (from 897 to 1645 μg/kg oil), responsible for bitter sensory notes. This characterization allows to developing new antioxidant-rich and flavour-rich VOOs, when co-crushing with a higher proportion of Brava olives, satisfying the consumers' demand in having access to more healthy dishes and peculiar sensory attributes

State-of-the-art of analytical techniques to determine food fraud in olive oils

The benefits of the food industry compared to other sectors are much lower, which is why producers are tempted to commit fraud. Although it is a bad practice committed with a wide variety of foods, it is worth noting the case of olive oil because it is a product of great value and with a high percentage of fraud. It is for all these reasons that the authenticity of olive oil has become a major problem for producers, consumers, and legislators. To avoid such fraud, it is necessary to develop analytical techniques to detect them. In this review, we performed a complete analysis about the available instrumentation used in olive fraud which comprised spectroscopic and spectrometric methodology and analyte separation techniques such as liquid chromatography and gas chroma-tography. Additionally, other methodology including protein-based biomolecular techniques and analytical approaches like metabolomic, hhyperspectral imaging and chemometrics are discussed.The research leading to these results was supported by MICINN with the Ramón&Cajal grant for M. A. Prieto (RYC-2017-22891); by Xunta de Galicia and University of Vigo supporting the post-doctoral grant of M. Fraga-Corral (ED481B-2019/096) and the pre-doctoral grants for A. G. Pereira (ED481A-2019/0228) and P. García-Oliveira (ED481A-2019/295) and by University of Vigo supporting the predoctoral grant for M. Carpena (Uvigo-00VI 131H 6410211).info:eu-repo/semantics/publishedVersio