Trends in Biodiesel Production from Animal Fat Waste

© 2020 by the authors.The agro-food industry generates large amounts of waste that contribute to environmental contamination. Animal fat waste constitutes some of the most relevant waste and the treatment of such waste is quite costly because environmental regulations are quite strict. Part of such costs might be reduced through the generation of bioenergy. Biodiesel constitutes a valid renewable source of energy because it is biodegradable, non-toxic and has a good combustion emission profile and can be blended up to 20% with fossil diesel for its use in many countries. Furthermore, up to 70% of the total cost of biodiesel majorly depends on the cost of the raw materials used, which can be reduced using animal fat waste because they are cheaper than vegetable oil waste. In fact, 6% of total feedstock corresponded to animal fat in 2019. Transesterification with alkaline catalysis is still preferred at industrial plants producing biodiesel. Recent developments in heterogeneous catalysts that can be easily recovered, regenerated and reused, as well as immobilized lipases with increased stability and resistance to alcohol denaturation, are promising for future industrial use. This manuscript reviews the available processes and recent advances for biodiesel generation from animal fat waste.This research was funded by European Marie Curie project, grant number 614281 (HIGHVALFOOD) and European Regional Development Fund.Peer reviewe

New insights into meat by-products utilization

Meat industry generates large volumes of by-products like blood, bones, meat trimmings, skin, fatty tissues, horns, hoofs, feet, skull and viscera among others that are costly to be treated and disposed ecologically. These costs can be balanced through innovation to generate added value products that increase its profitability. Rendering results in feed ingredients for livestock, poultry and aquaculture as well as for pet foods. Energy valorization can be obtained through the thermochemical processing of meat and bone meal or the use of waste animal fats for the production of biodiesel. More recently, new applications have been reported like the production of polyhydroxyalkanoates as alternative to plastics produced from petroleum. Other interesting valorization strategies are based on the hydrolysis of by-products to obtain added value products like bioactive peptides with relevant physiological effects as antihypertensive, antioxidant, antidiabetic, antimicrobial, etc. with promising applications in the food, pharmaceutical and cosmetics industry. This paper reports and discusses the latest developments and trends in the use and valorisation of meat industry by-products.Grant AGL2014-57367-R from MINECO (Spain) and FEDER funds, Grant GV/2015/138 from Generalitat Valenciana (Spain) and JAEDOC-CSIC, postdoctoral contract of L.M. co-funded by the European Social Fund are acknowledged.Peer reviewe

Surface Functionalization with Ni of Fe0.7Cr1.3O3/8YSZ Electrode in a Potentiometric Sensor To Selectively Detect C2H4

[EN] This work presents a multidevice potentiometric sensor consisting of Fe0.7Cr1.3O3/8YSZ//8YSZ//Pt to detect selectively C2H4 with a low cross-sensitivity to CO in diesel exhaust gases. The device has been designed as a multisensor to measure up to four channels at the same time. A dense 8YSZ disk is employed as oxide-ion conducting electrolyte where four rectangular-shape working electrodes (Fe0.7Cr13O3/8YSZ) are screen-printed in one face while one common cross-shape reference electrode (LSM/8YSZ) is screen printed in the back face. Two major improvements are proposed in this work: first, change the reference electrode from state-of-the-art Pt to LSM/8YSZ, inexpensive and more active to oxygen. And second, increase the catalytic activity of the working electrode to improve the response of the sensor under wet conditions. The surface activation by nickel and ruthenium nanoparticles deposition enables reduction of the cross-sensitivity toward CO even in wet atmospheres. Ni nanoparticles selectively boost the electrochemically driven oxidation to C2H4 with respect to CO oxidation, as inferred by impedance spectroscopy analysisFunding from Spanish Government (Grants AP-2003-03478, SEV-2016-0683, and ENE2014-57651) is kindly acknowledged. FPU scholarship to F.T.-R. from the Spanish Ministry of Education, Culture and Sport is also acknowledged.Toldrá-Reig, F.; Serra Alfaro, JM. (2018). Surface Functionalization with Ni of Fe0.7Cr1.3O3/8YSZ Electrode in a Potentiometric Sensor To Selectively Detect C2H4. ACS Applied Nano Materials. 1(12):6666-6673. https://doi.org/10.1021/acsanm.8b014866666667311

Management of meat by- and co- products for an improved meat processing sustainability

[EN] Large amounts of meat by- and co-products are generated during slaughtering and meat processing, and require rational management of these products for an ecological disposal. Efficient solutions are very important for sustainability and innovative developments create high added-value from meat by-products with the least environmental impact, handling and disposal costs, in its transition to bioeconomy. Some proteins have relevant technological uses for gelation, foaming and emulsification while protein hydrolyzates may contribute to a better digestibility and palatability. Protein hydrolysis generate added-value products such as bioactive peptides with relevant physiological effects of interest for applications in the food, pet food, pharmaceutical and cosmetics industry. Inedible fats are increasingly used as raw material for the generation of biodiesel. Other applications are focused on the development of new biodegradable plastics that can constitute an alternative to petroleumbased plastics. This manuscript presents the latest developments for adding value to meat by- and co-products and discusses opportunities for making meat production and processing more sustainable.Grant from AGL2017-89831-R from the Spanish Ministry of Economy, Industry and Competitivity and FEDER funds. The Ramon y Cajal postdoctoral contract to LM is also acknowledged.Toldrá Vilardell, F.; Reig Riera, MM.; Mora Soler, L. (2021). Management of meat by- and co- products for an improved meat processing sustainability. Meat Science. 181:1-9. https://doi.org/10.1016/j.meatsci.2021.108608S1918

New Insights into meat by-product utilization

[EN] Meat industry generates large volumes of by-products like blood, bones, meat trimmings, skin, fatty tissues, horns, hoofs, feet, skull and viscera among others that are costly to be treated and disposed ecologically. These costs can be balanced through innovation to generate added value products that increase its profitability. Rendering results in feed ingredients for livestock, poultry and aquaculture as well as for pet foods. Energy valorization can be obtained through the thermochemical processing of meat and bone meal or the use of waste animal fats for the production of biodiesel. More recently, new applications have been reported like the production of polyhydroxyalkanoates as alternative to plastics produced from petroleum. Other interesting valorization strategies are based on the hydrolysis of by-products to obtain added value products like bioactive peptides with relevant physiological effects as antihypertensive, antioxidant, antidiabetic, antimicrobial, etc. with promising applications in the food, pharmaceutical and cosmetics industry. This paper reports and discusses the latest developments and trends in the use and valorisation of meat industry by-products. (C) 2016 Elsevier Ltd. All rights reserved.Grant AGL2014-57367-R from MINECO (Spain) and FEDER funds, Grant GV/2015/138 from Generalitat Valenciana (Spain) and JAEDOCCSIC, postdoctoral contract of L.M. co-funded by the European Social Fund are acknowledged.Toldrá Vilardell, F.; Mora Soler, L.; Reig Riera, MM. (2016). New Insights into meat by-product utilization. Meat Science. 120:54-59. https://doi.org/10.1016/j.meatsci.2016.04021S545912

Stability of the potent antioxidant peptideSNAAC identified from Spanish dry cured ham

[EN] Antioxidant peptides positively regulate oxidative stress in the human body as well as delay, retard or prevent protein and lipid oxidation in food products. Spanish dry-cured ham has been reported as a good source of bioactive peptides, being SNAAC the most active antioxidant peptide identified to date. In this work, the stability of this peptide against in vitro digestion, heat treatments and different salt concentrations was evaluated using three methods for measuring antioxidant activity: D-carotene bleaching assay, ABTS radical scavenging capacity and ORAC assay. The results evidenced a marked decrease in the antioxidant activity of SNAAC after gastrointestinal digestion, and the MALDI-ToF MS analysis revealed the degradation of the peptide after the process, the generation of the fragment SNAA and the presence of a peptide dimer throughout the in vitro digestion. On the other hand, the peptide SNAAC showed good heat stability after exposure to different temperatures (50 degrees C, 72 degrees C, and 90 degrees C), but its antioxidant activity evaluated by ORAC assay decreased substantially when exposed to 100 degrees C as compared with the control at 37 degrees C. SNAAC remained stable in the presence of salt at concentrations ranging from 0 to 8% NaCl as well as it was able to inhibit about 40% of lipid oxidation in an emulsion system. These results reported the stability of the antioxidant peptide SNAAC to several conditions used in meat industry for the processing of dry-cured hams and ham-derived products and its effectiveness to partially prevent the lipid oxidation in these products. However, some strategies would be needed in order to increase the stability of the peptide during gastrointestinal digestion and thus improve its bioavailability to be used as functional food ingredient.Emerging Research Group Grant from Generalitat Valenciana in Spain (GV/2015/138) and Juan de la Cierva postdoctoral contract to LM are acknowledged. Grant Agreement 614281 (HIGHVALFOOD) and contract to MG are also acknowledged. The proteomic analysis was performed in the proteomics facility of SCSIE University of Valencia that belongs to ProteoRed, PRB2-ISCIII, (IPT13/0001 - ISCII-SGEFI/FEDER).Gallego-Ibáñez, M.; Mora Soler, L.; Reig Riera, MM.; Toldrá Vilardell, F. (2018). Stability of the potent antioxidant peptideSNAAC identified from Spanish dry cured ham. Food Research International. (105):873-879. https://doi.org/10.1016/j.foodres.2017.12.006S87387910

Generation of bioactive peptides during food processing

[EN] Large amounts of peptides are naturally generated in foods through the proteolysis phenomena taking place during processing. Such proteolysis is carried out either by endogenous enzymes in ripened foods or by the combined action of endogenous and microbial enzymes when fermented. Food proteins can also be isolated and hydrolysed by peptidases to produce hydrolysates. endo-peptidases act first followed by the successive action of exo-peptidases (mainly, tri-and di-peptidylpeptidases, aminopeptidases and carboxypeptidases). The generated peptides may be further hydrolysed through the gastrointestinal digestion resulting in a pool of peptides with different sequences and lengths, some of them with relevant bioactivity. However, these peptides should be absorbed intact through the intestinal barrier and reach the blood stream to exert their physiological action. This manuscript is reporting the enzymatic routes and strategies followed for the generation of bioactive peptides. (C) 2017 Elsevier Ltd. All rights reserved.The research leading to these results received funding from Grant AGL2014-57367-R from the Spanish Ministry of Economy, Industry and Competitivity and FEDER funds and from the European Union 7th Framework Programme (FP7/2007-2013) under Grant Agreement 312090 (BACCHUS). This publication reflects only the author views and the Community is not liable for any use made of the information contained therein. The Juan de la Cierva postdoctoral contract to LM is also acknowledged. Mass spectrometry analysis was performed in the SCSIE_University of Valencia Proteomics Unit, a member of ISCIII ProteoRed Proteomics Platform.Toldrá Vilardell, F.; Reig Riera, MM.; Aristoy Albert, MC.; Mora Soler, L. (2018). Generation of bioactive peptides during food processing. Food Chemistry. 267:395-404. https://doi.org/10.1016/j.foodchem.2017.06.119S39540426

Bioactive peptides generated in the processing of dry-cured ham

[EN] Peptides and free amino acids are naturally generated in dry-cured ham as a consequence of proteolysis phenomenon exerted by muscle peptidases. The generation of bioactive peptides in different types of dry-cured ham produced in Spain, Italy and China is reviewed in this manuscript. Major muscle proteins are extensively hydrolysed firstly by endogenous endo-peptidases followed by the successive action of exo-peptidases, mainly, triand di-peptidylpeptidases, aminopeptidases and carboxypeptidases. Such proteolysis is very intense and consists of the generation of large amounts of free amino acids and a good number of peptides with different sequences and lengths, some of them exerting relevant bioactivities like angiotensin converting enzyme inhibitory activity, antioxidant activity, di-peptidylpeptidase IV inhibitory activity among other and in vivo antihypertensive, hypoglycemic or anti-inflammatory activity. This manuscript reviews the recent findings showing that dry-cured ham constitutes a good source of natural bioactive peptides that have potential benefit for human health.The research leading to these results received funding from Grant AGL2017-89831-R from the Spanish Ministry of Economy, Industry and Competitivity and FEDER funds The Ramon y Cajal postdoctoral contract to LM is also acknowledged.Toldrá Vilardell, F.; Gallego-Ibáñez, M.; Reig Riera, MM.; Aristoy, M.; Mora, L. (2020). Bioactive peptides generated in the processing of dry-cured ham. Food Chemistry. 321:1-9. https://doi.org/10.1016/j.foodchem.2020.126689S19321Agyei, D., Ongkudon, C. M., Wei, C. Y., Chan, A. S., & Danquah, M. K. (2016). Bioprocess challenges to the isolation and purification of bioactive peptides. 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Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products

[EN] Dry-cured ham by-products have been traditionally used in Mediterranean household cooking of broths and stews. The aim of this work was to evaluate the effect of cooking treatments and in vitro gastrointestinal digestion on the antioxidant activity of natural peptides found in bones from Spanish dry-cured hams. The antioxidant activity was tested using five different assays and results demonstrated that cooking using conventional household methods increased the antioxidant activity of ham by-products when assessed using different antioxidant assays with the exception of the ABTS radical scavenging measurement assay. Simulated gastrointestinal digestion showed no significant effect on the antioxidant activity of ham by-products and antioxidant activity decreased when assessed using the ORAC and beta-carotene bleaching assays. Analysis by MALDI-TOF MS revealed a considerable breakdown of peptides due to the action of gastrointestinal enzymes, mainly in samples cooked at 100 degrees C for 1 h. In addition, 459 peptides derived from 57 proteins were identified and quantified using mass spectrometry in tandem, evidencing that peptides derived from collagen protein were responsible for the differences in antioxidant activities observed between the uncooked and cooked samples after digestion. The results show the potential of dry-cured ham bones as a source of antioxidant peptides that retain their bioactivity after household cooking preparations and gastrointestinal digestion.Emerging Research Group Grant from Generalitat Valenciana in Spain (GV/2015/138) and Juan de la Cierva postdoctoral contract to LM are acknowledged. Grant Agreement 614281 (HIGHVALFOOD) and contract to MG are also acknowledged. The proteomic analysis was performed in the proteomics facility of SCSIE University of Valencia that belongs to ProteoRed, PRB2-ISCIII, (IPT13/0001 - ISCIII-SGEFI/FEDER).Gallego Ibáñez, M.; Mora Soler, L.; Hayes, M.; Reig Riera, MM.; Toldrá Vilardell, F. (2017). Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products. FOOD RESEARCH INTERNATIONAL. 296-306. https://doi.org/10.1016/j.foodres.2017.04.027S29630

Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity

"This document is the unedited Author's version of a Submitted Work that was subsequently accepted for publication in Journal of Agricultural and Food Chemistry, copyright © American Chemical Society after peer review. To access the final edited and published work see https://pubs.acs.org/doi/10.1021/acs.jafc.9b08297"[EN] There is a wide variety of peptides released from food proteins that are able to exert a relevant benefit for human health, such as angiotensin-converting enzyme inhibition, antioxidant, anti-inflammatory, hypoglucemic, or antithrombotic activity, among others. This manuscript is reviewing the recent advances on enzymatic mechanisms for the hydrolysis of proteins from foods of animal origin, including the types of enzymes and mechanisms of action involved, the strategies followed for the isolation and identification of bioactive peptides through advanced proteomic tools, and the assessment of bioactivity and its beneficial effects. Specific applications in fermented and/or ripened foods where a significant number of bioactive peptides have been reported with relevant in vivo physiological effects on laboratory rats and humans as well as the hydrolysis of animal food proteins for the production of bioactive peptides are also reviewed.The research leading to these results received funding from Grant GL2017-89381-R from the Spanish Ministry of Economy, Industry and Competitivity and FEDER funds. Ramon y Cajal postdoctoral contract to Leticia Mora is also acknowledged. Fidel Toldrá is grateful for the 2019 Award for Advancement of Application of Agricultural and Food Chemistry received from the Agricultural and Food Chemistry Division (AGFD) at the San Diego 258th ACS Conference meeting.Toldrá Vilardell, F.; Gallego-Ibáñez, M.; Reig Riera, MM.; Aristoy Albert, MC.; Mora Soler, L. (2020). Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity. 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