Citrus sinensis (Sweet Oranges) Wastes: The Orange Wealth

The sweet oranges or Citrus sinensis (CS) fruit is a member of the family Rutaceae. It accounts for nearly 70% of the total annual production of the Citrus species. It is usually introduced in folk medicine to treat the common cold due to its high content of vitamin C that supports the immune system. The CS residues from orange juice industry are the peel and seeds that constitute about 50% of the juice industry wastes. Nevertheless, almost all the parts of the oranges can be consumed for industrial and medicinal uses. Citrus Sinensis peel (CSP) contains many nutrients and antinutrients. Nutrients in the aqueous and ethanol CSP extracts included carbohydrates, proteins, fixed oils, sugars, and amino acids. The antinutrients included saponins and tannins. Studies have documented the antioxidant properties of the CSP extract due to the phytochemical constituents, including flavonoids and phenolic compounds. These phytochemical properties encourage the usage of the CSP extract in the food industry and for medical purposes. The industrial uses of the CSP extracts involve food preservation due to their antimicrobial and antioxidant activities. The edible and industrial applications of the seed oil are among the documented uses of CS. The orange pomace powder has been found to increase the acceptability and the nutritional value of the cake when added in a percentage of 10% to the refined wheat. The residue of the CS has been identified as food supplements due to its high fiber and phenolics content. Moreover, the CS wastes are an excellent source for the production of biofuel and biodiesel. The wastes of CS represent an environmental burden. Hence, incorporating the CS residues in eco-friendly medical and industrial uses is of multiple benefits to the environment, the industry, and human health. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022.

Introduction to clove: Chemistry, functionality, and techno-applications

Clove (Syzygium aromaticum) is a spice globally used as a food preservative and for medical applications. Nowadays, S. aromaticum is cultured in several parts of the world. S. aromaticum is rich in phenolic constituents (i.e., eugenol and eugenol acetate) and possesses the potential for food, pharmaceutical, cosmetic, and agricultural applications. Eugenol is a major bioactive constituent of S. aromaticum oil recovered from buds and leaves. Eugenol biological traits have been well-investigated, including analgesic, antiinflammatory, antimicrobial, antioxidant, and anticancer effects. The health-promoting activities of clove are higher than several vegetables, fruits, and spices. Eugenol (C10H12O2) is considered safe as a food additive and is used to protect food from microorganisms and as a fumigant and pesticide. In addition, it is included in many dental formulations and helps with enhanced skin permeation of drugs. This handbook aims to establish a multidisciplinary discussion on the development of S. aromaticum phytochemistry, technology, processing, agricultural practices, functional traits, health-enhancing potential, mechanism of action, and toxicity as well as food and nonfood uses. The studies reported in this project confirm the functional applications of S. aromaticum as a medicinal plant, standing out for the significance of its novel applications. © 2022 Elsevier Inc. All rights reserved.

Avoiding Food Neophobia and Increasing Consumer Acceptance of New Food Trends—A Decade of Research

The increasingly fierce competition in food trends requires producers to innovate and develop new foods to be accepted and to avoid neophobia by consumers at the same time. Food neophobia’s motivational adoption barriers include the consumption of novel foods, social norms and conflicting eating goals. Therefore, appropriate strategies are needed to avoid neophobia amid the presence of new food trends in the market. Efforts to avoid food neophobia can also be accepted as part of the sustainability concept, in which the consumer has new foods to choose from in order to reduce scarcity in one particular type of food. The food industry is also challenged to produce healthy food by producing food from natural ingredients. In this article, new food trends and advances in food processing are described, and through them, strategies to avoid neophobia and increase consumer acceptance of new food trends are referenced. Neophobia meets marketing food products delivered to consumers facing motivational adoption barriers, such as the consumption of novel foods, social norms and conflicting eating goals, which are indicated to be challenges to purchase drivers in new food trends. Tasting foods is indicated as one of the most efficient means to ensure neophobia reduction in new foods and new food trends. Other factors identified to reduce food neophobia are education, income, taste and exposure to novel foods. Some preconditions for novel foods to be accepted by consumers are related to the very nature of food innovation, the manufacturer’s features and market circumstances. Food processed with advanced technologies may differ depending on the brand of the food production company and the knowledge of consumers about the novel foods. Moreover, food technology is seen as more acceptable for plant food products based or natural ingredients for consumers. In addition to the focus on health benefits, it is supports the sustainability of food systems. Another accidental element is the transparent traceability system providing accurate and adequate information about such novel foods.

Edible Insect Farming in the Context of the EU Regulations and Marketing-An Overview.

Insects are increasingly being considered as an attractive source of protein that can cater to the growing demand for food around the world and promote the development of sustainable food systems. Commercial insect farms have been established in various countries, mainly in Asia, but in Europe, edible insects have not yet emerged as a viable alternative to traditional plant- and animal-based sources of protein. In this paper, we present an interdisciplinary overview of the technological aspects of edible insect farming in the context of the EU regulations and marketing. Based on a review of the literature, we have concluded that edible insect farming can be a viable business sector that significantly contributes to the overall sustainability of food systems if the appropriate regulations are introduced and food safety standards are guaranteed. However, the success of the edible insect industry also requires consumer acceptance of entomophagy, which is rather low in Western societies. Therefore, targeted marketing strategies are indispensable to support the implementation of edible insect programs.

Potential Use of Edible Insects in Complementary Foods for Children: A Literature Review.

BACKGROUND: Childhood malnutrition is an important public health problem. Animal protein provides essential amino acids in a more adequate pattern than plant-based protein. However, the production of sufficient animal-sourced protein to feed the growing world population is a serious challenge. This review aims to explore the evidence on the use of edible insects as an alternative source of protein and micronutrients in complementary foods for children and their potential to address childhood malnutrition. METHODS: Searches were conducted in two electronic databases PubMed and Cochrane. The reference lists of included studies were also searched. RESULTS: Twelve studies were included in this review. All insect-enriched formulations (e.g., biscuits, cereals, porridge, paste, etc.) exceeded the daily recommended amount of protein and fat for children's complementary foods and showed good acceptability. Only two studies assessed the efficacy of insect-enriched foods on nutritional indicators and found no effect on the reduction of stunting and wasting. However, one study found improvements in the haemoglobin levels and fewer cases of anaemia in the intervention group. CONCLUSIONS: Insect-enriched complementary foods for children are safe, acceptable and have the potential to tackle micronutrient deficiencies. More studies are needed to examine their effect on nutritional status in children.