Olive pomace is a semisolid by-product of olive oil production and represents a valuable source of functional phytocompounds. The valorization of agro-food chain by-products represents a key factor in reducing production costs, providing benefits related to their reuse. On this ground, we herein investigate extraction methods with supercritical carbon dioxide (SC-CO2) of functional phytocompounds from olive pomace samples subjected to two different drying methods, i.e., freeze drying and hot-air drying. Olive pomace was produced using the two most common industrial olive oil production processes, one based on the two-phase (2P) decanter and one based on the three-phase (3P) decanter. Our results show that freeze drying more efficiently preserves phytocompounds such as α-tocopherol, carotenoids, chlorophylls, and polyphenols, whereas hot-air drying does not compromise the β-sitosterol content and the extraction of squalene is not dependent on the drying method used. Moreover, higher amounts of α-tocopherol and polyphenols were extracted from 2P olive pomace, while β-sitosterol, chlorophylls, and carotenoids were more concentrated in 3P olive pomace. Finally, tocopherol and pigment/polyphenol fractions exerted antioxidant activity in vitro and in accelerated oxidative conditions. These results highlight the potential of olive pomace to be upcycled by extracting from it, with green methods, functional phytocompounds for reuse in food and pharmaceutical industries.

Supercritical CO 2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods.

The search for new natural sources of hydrocolloids with stabilizing, thickening, and good binding capacity, from raw materials that are environmentally friendly and that contribute to the circular economy is a challenge for the food industry. The aim of the study was the preliminary characterization of a spray-dried hydrocolloid from high Andean algae Nostoc sphaericum. Four ecotypes of algae from Peruvian high Andean lagoons located above 4000 m were considered. The samples were collected in the period March–April 2021 and were subjected to a spray drying process in an aqueous medium. The characterization showed that the dehydrated nostoc ecotypes presented high protein and carbohydrate content, making it a potential material for direct use as a functional food for humans. The spray-dried product presented good stability for its use as a hydrocolloid, with zeta potential values (ζ), around 30 mV, evidencing the presence of -CO-, -OH, -COO-, and -CH groups, characteristic of polysaccharides, representing 40% of total organic carbon on average, giving it low water activity values and particle size at the nanometric level. Major minerals such as Ca (>277 mg/100 g), Mg (>19.7 mg/100 g), and Fe (>7.7 mg/100 g) were reported. Spray-dried nostoc is a hydrocolloid material with high potential for the food industry, with good nutritional content and techno-functional behavior.

https://www.mdpi.com/2304-8158/11/11/1640/pdf?version=1654507050

Preliminary Characterization of a Spray-Dried Hydrocolloid from a High Andean Algae (Nostoc sphaericum)

The term ‘superfoods’, used frequently with marketing purposes, is usually associated with foodstuffs with beneficial health properties. ‘Superfoods’ appears in many information sources, including digital media. The information they provide is easily accessible for consumers through Internet search engines. The objective of this work is to investigate the data that web pages offer to consumers and their accuracy according to current scientific knowledge. The two main search engines were utilized for English language websites search, introducing the term ‘superfoods’. In total, 124 search results were found. After applying the selection criteria, 45 web pages were studied. A total of 136 foods were considered as ‘superfoods’ by sites; 10 of them (kale, spinach, salmon, blueberries, avocado, chia, walnuts, beans, fermented milks and garlic) were mentioned on at least 15 sites. Nutritional and healthy properties displayed on sites were compared to scientific information. In conclusion, websites present the information in a very simplified manner and it is generally not wrong. However, they should offer to consumers comprehensible information without raising false expectations regarding health benefits. In any case, ‘superfoods’ consumption can have salutary effects as part of a balanced diet.

/pdf/superfoods-reliability-of-the-information-for-consumers-r76604s6.pdf

‘Superfoods’: Reliability of the Information for Consumers Available on the Web

This study evaluated the impact of processing, packages (amber and transparent glass jars), and storage time on the stability of the bioactive compounds (total phenolic compounds and vitamin C), and antioxidant activity of mangaba jelly. Jelly processing, significantly (p < 0.05) decreased the bioactive compounds and antioxidant activity. The storage time, significantly (p < 0.05) influenced all the variables studied in this work, although they were not affected by packages. A significant decrease of the bioactive compounds and antioxidant activity was observed during the jelly storage. HPLC-DAD/UV-Vis analyses allowed to identify 10 phenolic compounds, including flavonoids and non-flavonoids, and among these, quercetin and catechin were the major compounds. After processing, all these compounds decreased significantly (p < 0.05), except for the gallic acid and the p-coumaric acid, which presented an increasing tendency. During jelly storage, only gallic acid, caffeic acid, catechin, and rutin were affected. Despite the reduction in the antioxidant activity and bioactive compounds studied, mangaba jelly retained good levels of them and may be considered a potential novel functional food. 

Impact of processing and packages on bioactive compounds and antioxidant activity of Mangaba Jelly

This study evaluated the impact of processing, packages (amber and transparent glass jars), and storage time on the stability of the bioactive compounds (total phenolic compounds and vitamin C), and antioxidant activity of mangaba jelly. Jelly processing, significantly (p < 0.05) decreased the bioactive compounds and antioxidant activity. The storage time, significantly (p < 0.05) influenced all the variables studied in this work, although they were not affected by packages. A significant decrease of the bioactive compounds and antioxidant activity was observed during the jelly storage. HPLC-DAD/UV-Vis analyses allowed to identify 10 phenolic compounds, including flavonoids and non-flavonoids, and among these, quercetin and catechin were the major compounds. After processing, all these compounds decreased significantly (p < 0.05), except for the gallic acid and the p-coumaric acid, which presented an increasing tendency. During jelly storage, only gallic acid, caffeic acid, catechin, and rutin were affected. Despite the reduction in the antioxidant activity and bioactive compounds studied, mangaba jelly retained good levels of them and may be considered a potential novel functional food.

/pdf/impact-of-processing-and-packages-on-bioactive-compounds-and-4sxxf7gdua.pdf

Green leafy vegetables are widely cultivated and consumed in South East Asia. These vegetables are rich in phytochemicals, which have been associated to particular health benefits. Preparation/proc...

/pdf/effect-of-thermal-processing-on-key-phytochemical-compounds-249w56ye7k.pdf

Effect of Thermal Processing on Key Phytochemical Compounds in Green Leafy Vegetables: A Review

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Effect of Thermal Processing on Key Phytochemical Compounds in Green Leafy Vegetables: A Review