Essential oils (EOs) are plant-derived volatile and aromatic extracts with diverse biological effects like antibacterial, anti-inflammatory, and antioxidant properties. Recently, consumers' perceptions of synthetic preservatives have grown unfavorable, spurring research in EOs and their application in food preservation and packaging of vegetables, dairy products, fruits, meat products, and other food items. However, the main impediments to using EOs as food preservatives include their safety limitations, distinctive organoleptic effects, and possible contamination by chemical substances like pesticides. This review discusses the recent developments in the application of EOs from plants and spices as antimicrobial agents for food preservation and shelf-life augmentation. We have also highlighted new developments in encapsulating strategies to get beyond some significant intrinsic constraints, such as low water solubility, volatility, bioavailability, and stability in food systems. Lastly, we have also shed light on the recent pioneering in smart packaging systems to prolong the shelf-life of the food product. EOs have the potential to preserve food matrices from various microbes and maintain the quality of meat, fish, dairy, fruits, and vegetable products. They have also proven to greatly influence cooking and increase the shelf life of food products. The core material of encapsulated and nano-encapsulated EOs promise to ensure their continuous release in response to various triggers and promote better food preservation. Overall, this article provides current knowledge about the EOs in food preservation and identifies research avenues that can facilitate the implementation of EOs as natural preservatives in foods. 

Recent trends in the application of essential oils: The next generation of food preservation and food packaging

Sustainable utilization of pineapple wastes for production of bioenergy, biochemicals and value-added products: A review.

Graphical Abstract Brewer’s spent grain (BSG) accounts for approximately 85% of the total mass of solid by-products in the brewing industry and represents an important secondary raw material of future biorefineries. Currently, the main application of BSG is limited to the feed and food industry. There is a strong need to develop sustainable pretreatment and fractionation processes to obtain BSG hydrolysates that enable efficient biotransformation into biofuels, biomaterials, or biochemicals. This paper aims to provide a comprehensive insight into the availability of BSG, chemical properties, and current and potential applications juxtaposed with the existing and emerging markets of the pyramid of bio-based products in the context of sustainable and circular bioeconomy. An economic evaluation of BSG for the production of highly valuable products is presented in the context of sustainable and circular bioeconomy targeting the market of Central and Eastern European countries (BIOEAST region).

/pdf/the-potential-of-brewers-spent-grain-in-the-circular-112cis5d.pdf

The Potential of Brewer’s Spent Grain in the Circular Bioeconomy: State of the Art and Future Perspectives

Plant biomass is a magnificent renewable resource for phytochemicals that carry bioactive properties. Ferulic acid (FA) is a hydroxycinnamic acid that is found widespread in plant cell walls, mainly esterified to polysaccharides. It is well known of its strong antioxidant activity, together with numerous properties, such as antimicrobial, anti-inflammatory and neuroprotective effects. This review article provides insights into the potential for valorization of FA as a potent antiviral agent. Its pharmacokinetic properties (absorption, metabolism, distribution and excretion) and the proposed mechanisms that are purported to provide antiviral activity are presented. Novel strategies on extraction and derivatization routes, for enhancing even further the antiviral activity of FA and potentially favor its metabolism, distribution and residence time in the human body, are discussed. These routes may lead to novel high-added value biorefinery pathways to utilize plant biomass toward the production of nutraceuticals as functional foods with attractive bioactive properties, such as enhancing immunity toward viral infections.

https://www.frontiersin.org/articles/10.3389/fnut.2021.777576/pdf

Ferulic Acid From Plant Biomass: A Phytochemical With Promising Antiviral Properties

Potential of brewers’ spent grain in yogurt fermentation and evaluation of its impact in rheological behaviour, consistency, microstructural properties and acidity profile of yogurt during the refrigerated storage

This research aims at the utilization of an agro-industrial waste, the brewery spent grains (BSG) for the extraction of a natural antioxidant, the ferulic acid. Brewery spent grain was initially treated with dilute sulfuric acid, and then subjected to alkaline hydrolysis using NaOH, prior to ferulic acid extraction and purification. X-ray diffraction analysis of the raw and hydrolyzed BSG showed the evidence for a possible release of phenolic extractives. The effect of extraction time (100, 120 and 140 min), temperature (60, 90, and 120 °C), and alkali concentration (1, 2 and 3% (w/v) on the ferulic acid yield was optimized by the Box Behnken Design, using Response Surface Methodology. Accordingly, the experimental ferulic acid yield obtained at optimized conditions (90 min, 120 °C and 2% (w/v) NaOH concentration) was determined to be 46.17 mg/100 g BSG. The total phenolic, flavonoid, protein and reducing sugar content of ferulic acid extract were measured. Antioxidant activity was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical assay. Fourier Transform Infrared Spectroscopy (FT-IR) and High-Performance Liquid Chromatography (HPLC) analysis confirmed the presence of ferulic acid. Results of this present research provides an alternative insight into the waste management of BSG through ferulic acid extraction.

Ferulic acid production from brewery spent grains, an agro-industrial waste

Bread is a food that is commonly recognized as a very convenient type of food, but it is also easily prone to microbial attack. As a result of bread spoilage, a significant economic loss occurs to both consumers and producers. For years, the bakery industry has sought to identify treatments that make bread safe and with an extended shelf-life to address this economic and safety concern, including replacing harmful chemical preservatives. New frontiers, on the other hand, have recently been explored. Alternative methods of bread preservation, such as microbial fermentation, utilization of plant and animal derivatives, nanofibers, and other innovative technologies, have yielded promising results. This review summarizes numerous research findings regarding the bio-preservation of bread and suggests potential applications of these techniques. Among these techniques, microbial fermentation using lactic acid bacteria strains and yeast has drawn significant interest nowadays because of their outstanding antifungal activity and shelf-life extending capacity. For example, bread slices with Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5 inhibited fungal development for up to 21 days with the lowest contamination score. Moreover, various essential oils and plant extracts, such as lemongrass oil and garlic extracts, demonstrated promising results in reducing fungal growth on bread and other bakery products. In addition, different emerging bio-preservation strategies such as the utilization of whey, nanofibers, active packaging, and modified atmospheric packaging have gained considerable interest in recent days.

/pdf/a-comprehensive-review-on-bio-preservation-of-bread-an-w765eech.pdf

A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies

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Ferulic acid production from brewery spent grains, an agro-industrial waste

A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies