Biomass Conversion and Biorefinery, Год журнала: 2024, Номер unknown
Опубликована: Дек. 17, 2024
Язык: Английский
Antioxidants, Год журнала: 2025, Номер 14(1), С. 42 - 42
Опубликована: Янв. 1, 2025
Cocoa and coffee are two of the world's most important crops. Therefore, their by-products generated in large quantities. This work proposes a simple method for valorization these residues by obtaining phenolic compounds melanoidins solid-liquid extraction using different hydroalcoholic solutions as extracting solvents (0, 25, 50, 75, 100% ethanol). Extracts both presented highest antioxidant capacity total melanoidin content when 50-75% ethanol solvent. Among all extracts, those obtained from spent grounds at 75% showed concentrations (13.5 ± 1.3 mmol gallic acid equivalents/g dry matter) (244.4 20.1 mg/g matter). Moreover, sun protection factor values extracts with 50 solvent (7.8 0.9 8.5 0.7, respectively) potential use cosmetic sector. The identified were acids, them found higher concentration lower percentages (0-25%). Protocatechuic was abundant cocoa ranging 18.49 2.29 to 235.35 5.55 µg/g matter, followed 4-hydroxybenzoic acid, (-)-epicatechin (+)-catechin. Esculetin which had not been reported date residues. In summary, an seems good strategy obtain rich food melanoidins, such by-products. high makes great interest nutraceutical industries.
Язык: Английский
Процитировано
1
Foods, Год журнала: 2023, Номер 12(14), С. 2721 - 2721
Опубликована: Июль 17, 2023
Caffeine is a metabolite derived from purine nucleotides, typically accounting for 2–5% of the dry weight tea and 1–2% coffee. In coffee plants, main synthesis pathway caffeine four-step sequence consisting three methylation reactions one nucleosidase reaction using xanthine as precursor. bacteria, degradation occurs mainly through pathways N-demethylation C-8 oxidation. However, study fully systematically summarizing metabolism application in microorganisms has not been established elsewhere. present study, we provide review biosynthesis, microbial degradation, gene expression, degradation. The aims to further elaborate mechanism by explore development prospects this field.
Язык: Английский
Процитировано
21
Applied Food Research, Год журнала: 2025, Номер unknown, С. 100778 - 100778
Опубликована: Фев. 1, 2025
Язык: Английский
Процитировано
0
Processes, Год журнала: 2024, Номер 12(6), С. 1279 - 1279
Опубликована: Июнь 20, 2024
This research examined the potential for utilizing waste materials generated during production of dishes/meals and organic waste. Specifically, it evaluated use orange peel (OP), spent coffee grounds (SCG), cooking oil in soaps. For purposes this study, homemade soaps were made from used food oils using cold saponification method sodium hydroxide. During soap preparation, added to samples increasing concentrations 1%, 2.5%, 5%. The quality individual types was on basis physicochemical properties such as pH, moisture, total alkalinity, fatty matter, malondialdehyde content, fat foaminess, hardness. All produced met ISO criteria reveal a high TFM low moisture also very good foam stability satisfactory foaming stability. However, no relationship observed between OP SCG these parameters. according ABTS test, significantly contributed antioxidant soaps, while SCG-impregnated performed slightly better respect. Soaps with had highest levels flavonoids. On other hand, fillers formulation reduced their showed 100% solubility water, thus confirming biodegradability product. study demonstrated novel incorporating products like peel, grounds, into highlighting contributions its water ensuring standards.
Язык: Английский
Процитировано
2
Journal of Food Science, Год журнала: 2024, Номер unknown
Опубликована: Ноя. 4, 2024
Abstract Nowadays, there is a growing interest in food waste recovery by both consumers and companies. Food of plant origin source bioactive compounds, such as phenolic acids, anthocyanins, flavonoids, phytosterols, carotenoids, tocopherols, with well‐known antioxidant, anti‐glycemic, antimicrobial properties. The use green sustainable technologies to recover compounds from possible solution valorize following the principles chemistry. Furthermore, today's are more attracted, informed, aware benefits associated consumption functional foods, this mind, extracts rich beneficial obtained can be valid alternative prepare foods. In review, polyphenols fibers for formulation foods was presented.
Язык: Английский
Процитировано
2
Foods, Год журнала: 2024, Номер 13(10), С. 1589 - 1589
Опубликована: Май 20, 2024
Agro-industrial valorization has been a hot topic recently since it leads to resource conservation and is economically environmentally valuable [...].
Язык: Английский
Процитировано
1
Separations, Год журнала: 2024, Номер 11(12), С. 334 - 334
Опубликована: Ноя. 21, 2024
The waste materials generated from the processing of coffee cherries are still rich in several bioactive compounds. Several studies highlight by-products as a valuable source for diverse applications, such biofuels, biopolymers, biocomposites, and natural antioxidants food, pharmaceuticals, cosmetics. development prospective strategies valorization wastes is goal sustainable circular bioeconomy, increasing added value these reducing environmental pollution. This brief overview describes recently proposed procedures extraction recovery functional ingredients diversity by-products. comparison between conventional alternative methods enables one to choose most suitable techniques valorizing given by-product.
Язык: Английский
Процитировано
1
Food Research International, Год журнала: 2024, Номер 200, С. 115433 - 115433
Опубликована: Ноя. 28, 2024
Язык: Английский
Процитировано
1
Biomass Conversion and Biorefinery, Год журнала: 2024, Номер unknown
Опубликована: Дек. 17, 2024
Язык: Английский
Процитировано
0