Pintado, M. E.

English

Repositório Institucional da Universidade Católica Portuguesa

Valorization of agriculture byproducts: an integrated process Maria Manuela E. Pintado  (mpintado@porto.ucp.pt)  CBQF-Escola Superior Biotecnologia – Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto PORTUGAL 16th Edition of the International Society for Tropical Root Crops 24-27/09/2012  CATÓLICA PORTO BIOTECNOLOGIA Only a portion is valorized  toward different value-added products: - Application in agriculture -  Animal feeding -  Composting - fertilizer -  Energy -  Compounds with added value  1/3 of food for human consumption is lost globally (as waste processing or loss in the chain)  Losses much higher in the industrialized countries than to developing countries:   per capita in Europe and North America is 95-115 kg / year   per capita in sub-Saharan Africa and South / Southeast Asia 6-11 kg / year. World production of Agro-Food wastes 1,3 billions  tn /year (Gustavsson et al, 2011) CATÓLICA PORTO BIOTECNOLOGIA Volumes of production losses and food waste from each sector, by region (million tonnes) Losses and food waste in steps of pre-consumption and consumption in different regions (per capita, kg / year) (Gustavsson et al, 2011) CATÓLICA PORTO BIOTECNOLOGIA Food byproducts are considered as a cheap source of valuable components, since existing technologies allow the recovery of the target compounds and its recycling into the food chain as functional additives in different products.  … SO… CATÓLICA PORTO BIOTECNOLOGIA Extraction of bioactive substances  (compounds or extract) Food By-products Valorization ?   Proteins Lipids Vitamins Fibres Phenolic compounds Carotenoids Carbohydrates petides and amino acids  Production of new products by fermentation CATÓLICA PORTO BIOTECNOLOGIA Recovery phases of high added components from food waste : Galanakis, C.M (2012). Trends in Food Science & Technology 26. Macroscopic pre-treatment Macro- & Micro molecules separation Extraction Isolation and purification   selection of extraction method to maximize yield of the target compounds,  To be dequate to the demands of industrial processing,  purify the high value ingredients eliminating impurities and toxic compounds,  prevent deterioration and loss of functionality during processing and ensuring food grade nature of the final product      In case of functional ingredient assess biological activity, bioavailability and toxicity of the ingredient CATÓLICA PORTO BIOTECNOLOGIA PUFAS Fibres Plant sterols Proteins Biopeptids & Amino acids Prebiotics Antioxidants Vitamins Extraction of bioactive substances  (compound or extract) The biological active compounds:   Functional ingredients! Currently EFSA….. 20% claims aproved 80% claims rejected • Vitamins / minerals & various functions •   Sugarless gum & dental health •   Melatonin & sleep / jet lag •  Fiber & levels of blood glucose •  Alpha-linolenic acid, beta-glucans, EPA & DHA cholesterol •  Olive oil polyphenols & TBARS •   Glucomannan & weight control •  Probiotics & Intestinal Health •  Fruits and vegetables & various functions •  Cacao & blood pressure •  Glucosamine / chondroitin & joints •  Antioxidants •  Most of phytochemicals …   Regulation (EC) N º 1924/2006 of the European Parliament and Council on nutrition and health claims CATÓLICA PORTO BIOTECNOLOGIA Groups of byproducts and target ingredient By-product Group Selected sources Target ingredient (I) Cereals Rice bran Albumin & Globlin Hemicellulose Insoluble dietary fiber Wheat middling Arabinoxylans Wheat straw Hemicellulose Wheat bran Glucuronoarabibinoxylans Oat mill waste b-Glucans Malt dust Glucose, arabinose e galactose Brewery’s spent grains Arabinoxylans (II) Roots and tubers Potato peel Phenols Sugar beet molasses Organic acids (III) Oil crops & pulses Sunflower seed Phytosterols Soybean seed Phytosterols Soybean oil waste Phytosterols Soybean wastewater Albumin Olive pomace Phenols Olive mill wastewater Phenols and pectins Galanakis, C.M (2012). Trends in Food Science & Technology 26. CATÓLICA PORTO BIOTECNOLOGIA Grupos de subprodutos e ingrediente alvo Galanakis, C.M (2012). Trends in Food Science & Technology 26. By-product Group Selected sources Target ingredient (IV) Fruits e vegetables Sugar beet molasses Narirutin Orange peel Hesperidin Apocaratonoid Limonen Lemon by-product Pectin Apple pomace Pectin Apple skin Phenols Peach pomace Pectin Apricot kernel Protein Grape pomace Dietética fiber Grape skins Phenols Wine lees Calcium Tartrate Enocianin Banana peel Cyanidin-3-rutinoside Rejected and processed kiwifruits Dietary Fiber Carrot b- Caroten Phenols Tomato pomace Lycopeno Tomato skin Carotenoids Cauliflower floret & curd Pectin Byproducts Brewing Industry Yeast - 2nd largest byproduct 31.5 - 47 millions hectoliters of yeasts residues (Jaehrig et al., 2008). GRAS - Generally Recognized As Safe Fonte:   protein    fibers    carbohydrates    minerais    lipids  …  Obtaining protein, protein hydrolysates and beta-glucans Process: Selective Ultrafiltration  Industrial - Semi scale Yeast Autolysate Retentate UF Filtrate UF Retentate NF RUF Filtrate NF E RUF Retentate NF  FUF Filtrate NF FUF UltraFiltrtion 20000Da Hydrolisis C. cardunculus Hidrolysis C. cardunculus NanoFiltration 3000Da NanoFiltration 3000Da CATÓLICA PORTO BIOTECNOLOGIA Isolation of b-glucan Isolation of b-glucan Isolation of b-glucan Isolation of b-glucan Biological properties In vitro study of the inhibitory activity of angiotensin-converting enzyme - ACEI peptide extracts    IC50  µg/mL Low concentrations of protein to inhibit 50% of the effect of ACE     Smaller peptides (<3000 Da) greater effect on enzyme      inhibition CATÓLICA PORTO BIOTECNOLOGIA  • Prebiotic Activity: peptides + beta-glucans     To promote the growth of beneficial bacteria CATÓLICA PORTO BIOTECNOLOGIA All fractions <3000 and 1000 have activity Biological properties Yeast (NF-RUF) activity  Effective against ulcerative lesions CATÓLICA PORTO BIOTECNOLOGIA Possible involvement of sulfhydryl groups in action and anti-ulcerative action on prostaglandins Biological properties Anti-ulcerative activity  Model in vivo induced ulcers with ethanol   Market application Incorporation of peptide extracts, and beta-glucans: • Snack with cashew and peptide extract with reduced content of sodium •  Cereal bars with peptide yeast extract •  Fruit smoothies with peptides          CATÓLICA PORTO BIOTECNOLOGIA Valorisation of by-products from fruit and plants • There are two major byproducts of Blueberry Overripe fruit / Lower quality Leaves Companies: Mirtilusa, FRULACT    University: ESB-UCP, FM, UTAD Myrtillus – Blueberry with inovation Leaves Drying Infusion Identification of Biological Properties - Antioxidant Capacity - Phenolic Content - Antimicrobial Potential Myrtillus – Blueberry with inovation Fruits Drying Infusion Identification of Biological Properties - Antioxidant Capacity - Phenolic Content - Antimicrobial Potential Myrtillus – Blueberry with inovation Fruits Sugar Infusion Product Base Identification of Biological Properties - Antioxidant´Capacity - Phenolic Content - Antimicrobial Potential Funcional Ingredient Myrtillus – Blueberry with inovation Ginja cherry and Ginjinha  Ginja cherry: Portuguese cherry (Prunus cerasus, L. Rosaceae).  Used to make ginjinha, a traditional Portuguese liquor.  By-products: stems and leaves.  Normally burned.  Extraction of High Added Value compounds. Different solvents have been used for the extraction of phenolic compounds – extracts with high antioxidant activity By-product 1: LEAVES050100150200250EXT-1 EXT-2 EXT-3 EXT-4 EXT-5 EXT-6Sample namemg/L Ascorbic a. equiv.Identified compound Classification p-coumaric acid phenolic acid gallic acid phenolic acid ferulic acid phenolic acid naringenin flavanoid catechin flavanoid quercetin flavanoid isorhamnetin flavanoid chlorogenic acid flavanoid apigenin-7-O-glucoside flavanoid naringenin-7-O-glucoside flavanoid luteolin-7-O-glucoside flavanoid Antibacterial activity 0 5 10 15 20 250.51.0ATime (hours)Leaves extracts in waterc = 0c = 6c = 10c = 20 c = 30c = 40 Examples of growth curves for Methycillin Resistant Staphylococcus aureus (MRSA). Note: all concentrations are expressed in mg/ml. 0 5 10 15 20 250.40.81.21.6ATime (h)c = 0c = 6c =10 - 15- 20Stems extracts in ethyl acetateValorization of acorns (Quercus) • Valorization • Antioxidant cold drink • Antioxidant “coffee” • Antimicrobial extracts • Flour without gluten • Prebiotics •Rich •Phenolic compounds •Antioxidants  •Valorization of Acorns •Functional Foodstuffs Antioxidant Capacity Phenolic Content ■ Q. ilex ■ Q. suber  a c c e e b c,d a,c,d,e f g 01234567FreshCotyledonRoastedCotyledonCoffee Fresh Shell RoastedShellg/L of ascorbic acid equivalent a c a c,b f a,b c b e g 01234567FreshCotyledonRoastedCotyledonCoffee Fresh Shell Roasted Shellg/L of gallic acid equivalent 34567890 4 8 12 16 20 24MRSA Inhibition ControlQ.ilex Fresh ShellQ.ilex Roasted ShellQ.suber Fresh ShellQ.suber Roasted ShellQ.ilex Roasted CotyledonQ.suber Roasted Cotyledonlog (N/N0) hours   Valorization of Grape Pomace I. Grape Pomace II. Flour III. Bread CATÓLICA PORTO BIOTECNOLOGIA BCPd Valorization of Grape Pomace - composting CATÓLICA PORTO BIOTECNOLOGIA Toxicity and safety through the product chain  Heavy metals  Toxic Phenolics  Pesticides  Biogenic amines  Cyanide and other compounds  Oxidation products  Microorganisms  Aflotoxins  Environmental Toxicology and Pharmacology 5 (1998) 155–172 CATÓLICA PORTO BIOTECNOLOGIA http://www.fp7-gratitude.eu/ Assure: new high added value products from waste are safe and that appropriate food safety and quality management systems are in place HACCP Good Manufacturing Practice (GMP) Good Hygienic Practices (GHP) Thank you for your attention! • CBQF-Escola Superior Biotecnologia – Universidade Católica 

Valorization of agriculture byproducts: an integrated process

https://repositorio.ucp.pt/bitstream/10400.14/10066/1/OI8.pdf

Valorization of agriculture byproducts: an integrated process

Abstract

Similar works

Full text

Available Versions

Repositório Institucional da Universidade Católica Portuguesa