Campaign education and communication to the potential consumers of brewers' spent grain (BSG)-added food products as sustainable foods.

Byproduct of the brewery industry, brewers' spent grain (BSG), has been reported for enhancing the nutritional value of food products thus potentially as a future sustainable food ingredient. As it is a byproduct, society as potential consumers tend to consider BSG as waste. Consequently, commercialization of BSG-added food products would be responded negatively by potential consumers. Campaign education seems to be important in order to familiarize such products to the society thus change the consumers perspective and finally increase the consumers acceptability. This study, which was conducted by an online survey platform (surveymonkey.com), aims to educate the society about the positive value of BSG for human health and its valorisation to the environment which generates sustainable food and to observe their opinion and expectation regarding such products. Majority of participants (57.38%) never knew BSG before. After BSG was introduced, most of the provided information about BSG is new for the majority of participants and they are convinced that consuming BSG-added food products would be beneficial for their health and help a sustainable environment. Furthermore, if such products are claimed as healthy foods, 81.97% of the participants are willing to buy. Besides the mindset of consumers, several issues might need to be considered in commercializing BSG-added food products including food regulation and safety as well as specific health conditions. Further study is still needed in order to educate society in a wider and to be specific in certain groups of community.

Response Surface Modeling and Optimization of the Extraction of Phenolic Antioxidants from Olive Mill Pomace.

Bioactive compounds from olive mill pomace (OMP) were extracted through a two-step solid-liquid extraction procedure considering four factors at five levels of a central composite rotatable response surface design. The influence of the process variables time of the primary extraction (2.0-4.0 h), solvent-to-sample ratio during the primary extraction (5.0-10.0 mL/g), time of the secondary extraction (1.0-2.0 h), and the solvent-to-sample ratio during the secondary extraction (3.0-5.0 mL/g) were examined. The content of bioactive compounds was determined spectrophotometrically, and the individual phenolic compounds were evaluated by reserved-phase high-performance liquid chromatography (RP-HPLC). The Derringer's function was used to optimize the extraction process, and the best conditions were found to be 3.2 h for the primary extraction, 10.0 mL/g for the solvent-to-sample ratio and 1.3 h for the secondary extraction associated with a solvent-to-sample ratio of 3.0 mL/g, obtaining a total phenolic content of 50.0 (expressed as mg gallic acid equivalents (GAE)/g dry weight (dw). The response surface methodology proved to be a great alternative for reducing the number of tests, allowing the optimization of the extraction of phenolic antioxidants from OMP with a reduced number of experiments, promoting reductions in cost and analysis time.

Application of orange albedo fat replacer in chicken mortadella.

This study aimed to use orange albedo flour as a fat replacer and evaluate its effect on three chicken mortadella formulations: C (control, 0% replacer addition, chicken skin as a fat source), F1 (4.8% replacer addition, standing for 22.8% partial fat replacement), and F2 (8.4% replacer addition, standing for 34% partial fat replacement). Fat replacer addition increased moisture and carbohydrate contents but reduced protein and ashes in mortadella formulations. F1 and F2 showed reductions in firmness, chewiness, cohesiveness, and springiness when compared to C. Furthermore, L* and b* parameters increased and a* reduced by fat replacer addition into formulations. All formulations showed good oxidative stability over the 90 days of storage. Fat replacer inclusion decreased polyunsaturated fatty acids and ω-6 contents. Overall, formulations had good sensorial acceptance and purchase intention by consumers, regardless of fat replacer addition. All formulations also had stable emulsion confirmed by optical microscopy. In short, orange albedo flour was feasible as fat replacer in chicken mortadella formulation, not compromising its quality and enabling light mortadella preparation.

New findings on acid-extractable pectins from soy hull.

Soy hull has been considered a potential source of commercial pectin. The aim of the present study was to investigate its real potential as a source of pectin. Soy hull (sample 1) was extracted with 0.1 M HCl, for 45 min, at 90 °C (fraction A), conditions previously reported to result in yields and GalA in the range of commercial pectins. The extraction resulted in low uronic acid content (UA 39 %) and lower yield. Similar values were obtained using harsher conditions (boiling 0.14 M HNO3 for 30 min and 60 min - Fractions B and C, respectively). HSQC-NMR confirmed the coextraction of galactomannans. Considering the unexpected results, three other soy hull samples (2, 3 and 4) were used for extraction. The yields and UA were in the range of 10-13 % and 26-48 %, respectively, also below published data. Prior removal of galactomannan by water extraction increased the UA content to 62 % and gave rise to a pectin with a degree of methyl-esterification (DM) of 29 %. The pectin had remarkable amount of rhamnogalacturonan I and xylogalacturonan and did not form gel with calcium. The findings using four different commercial samples did not support previously published data and demonstrated that soy hull is not suitable as a raw material for production of food grade pectins by conventional extraction.

Optimization of wheat flour by product films: A technological and sustainable approach for bio-based packaging material.

This study aimed to evaluate the feasibility of the production of sustainable and biodegradable packages made from a little-explored by product of wheat-milling, the glue flour (GF). Films were produced by the casting method and the effect of the incorporation of glycerol, sorbitol, and GF in the properties of the films was investigated following the central composite rotational design (CCRD) approach. The results have been statistically analyzed by the response surface methodology and the desirability function. Due to the rich composition in amylaceous reserve (64.81%; 26% of amylose content), considerable protein content (11.23%), and fibers (8.28%), the GF proved to be suitable for use as a matrix in biopolymer films. All the properties were mainly influenced by the plasticizer type and GF concentration. Film plasticized with glycerol (run 13) was more flexible, had higher moisture (28.39%) content, and was more adhesive than the formulation made with sorbitol (run 11). Film elongation (ELO) ranged from 25.84% to 56.71%, and tensile strength (TS) from 0.10 to 2.8 MPa. The optimized process conditions were 8% for Cf, 0% for Cg, and 4% for Cs. Under these conditions, the films presented low moisture (12.1%), moderate solubility (35.5%) and TS (1.64 MPa), and high ELO (72.06%). This study showed that GF is a promising source for the development of biodegradable films. PRACTICAL APPLICATION: Films made from a by product of wheat flour (glue flour) have technological potential to be used as packaging for food products. The valorization of a by product of the agribusiness without pre-treatment for the production of biodegradable films was made possible. The study by casting technique is a previous for scale-up production.

Evaluación de suplementos alimenticios conteniendo torta de higuerilla sobre la degradación in situ de dietas con pasto kikuyo y la producción lechera en vacas Holstein / Evaluation of dietary supplements containing castor cake on in situ degradation, diets with Kikuyu grass and dairy production in Holstein cows / Avaliação de suplementos dietéticos contendo torta do higuerilla na degradação in situ dietas com grama Kikuyu e produção leiteira em vacas Holstein

Resumen La torta de higuerilla es un subproducto protéico proveniente de la extracción mecánica del aceite de ricino, la cual podría remplazar fuentes proteicas importadas en suplementos para ganado lechero. Se realizaron dos experimentos con el propósito de evaluar el efecto de la suplementación con torta de higuerilla sobre la degradación in situ de la MS, PB, FDN y la producción de leche de vacas Holstein. En el experimento 1, se utilizaron tres vacas fistuladas al rumen, bajo un diseño experimental de bloques completos al azar. Se evaluaron cinco suplementos con cinco niveles de inclusión de torta de higuerilla (0, 8, 16, 24 y 32%), los cuales conformaron parte de cinco dietas compuestas por 70% de pasto Cenchrus clandestinus y 30% del respectivo suplemento. La inclusión entre 8 y 16% de torta de higuerilla en el suplemento no afectó (P>0,05) los parámetros de degradación de las fracciones evaluadas. En el experimento 2, se evaluó un suplemento alimenticio conteniendo 10% de torta de higuerilla tratada con CaOH2 sobre el consumo de forraje, producción y calidad de la leche en vacas Holstein en el primer tercio de lactancia, comparándolo con un concentrado conteniendo 10% de torta de soya. Se utilizaron ocho vacas, las cuales fueron asignadas aleatoriamente a uno de dos tratamientos, en un diseño experimental de Sobre Cambio o Change-Over Simple o Cross-Over 2 x 2. La suplementación con concentrado conteniendo 10% de torta de higuerilla tratada con CaOH2, no afecto el consumo de MS, la producción y composición de la leche.

Abstract Meat castor cake is a protein byproduct from the mechanical extraction of castor oil, which could replace imported protein sources in dairy supplements. Two experiments were carried out with the purpose of evaluating the effect of the supplementation with castor cake on the in situ degradation of DM, CP, NDF and milk yield of Holstein cows. In experiment 1, three rumen fistulated cows were used, under an experimental design of complete random blocks. Five supplements were evaluated with five levels of inclusion of castor cake (0, 8, 16, 24 and 32%), which formed part of five diets composed of 70% of grass kikuyo, Cenchrus clandestinus and 30% of the respective supplement. The inclusion of 8 to 16% of castor cake in the supplement did not affect (P> 0.05) the degradation parameters of the fractions evaluated. In experiment 2, a feed supplement containing 10% CaOH2-treated castor cake was evaluated for feed intake, milk yield and quality in Holstein cows in the first third of lactation, comparing it to a concentrate containing 10% soy cake. Eight cows were used, which were randomly assigned to one of two treatments, in an experimental or Change-Over Simple or 2 x 2 Cross-Over design. Supplementation with concentrate containing 10% of castor cake treated with CaOH2 did not affect DM consumption, milk production and composition.

Resumo O torta do Higuerilla é um subproduto de proteína da extração mecânica do óleo de rícino, que pode substituir as fontes de proteína importadas em suplementos de produtos lácteos. Foram realizados dois experimentos com o objetivo de avaliar o efeito da suplementação com torta de higuerilla sobre a degradação in situ de DM, CP, NDF e produção de leite de vacas Holstein. No experimento 1, foram utilizadas três vacas fissuladas no rúmen, sob um delineamento experimental de blocos completos ao acaso. Cinco suplementos foram avaliados com cinco níveis de inclusão de torta de higuerilla (0, 8, 16, 24 e 32%), que faziam parte de cinco dietas composta por 70% de grama Cenchrus clandestinus e 30% do respectivo suplemento. A inclusão de 8 a 16% de bolo no suplemento não afetou (P> 0,05) os parâmetros de degradação das frações avaliadas. No experimento 2, foi avaliado um suplemento alimentar contendo bolo de manga de 10% tratado com CaOH2 quanto à ingestão de alimentos, rendimento e qualidade do leite em vacas Holstein no primeiro terço da lactação, comparando-o com um concentrado contendo 10% Bolo de soja Foram utilizadas oito vacas, que foram distribuídas aleatoriamente para um dos dois tratamentos, em um projeto experimental de Over Change ou Over-Change ou Cross-Over 2 x 2. Suplemento de concentrado contendo 10% de bolo de manga manchado com CaOH2 , não afetaram o consumo de DM, a produção de leite e a composição.

Use of grape pomaces to produce biomass of aKomagataella pastoris strain expressing a bovine chymosin activity.

The use of agroindustrial wastes not only decreases bioprocesses and disposal costs but also contributes to the upgrading of the residues. An active recombinant methanol-inducible bovine chymosin has been expressed in our laboratory in the yeastKomagataella pastoris, and grape pomace extracts (GRE) were proposed as a convenient C-energy source for the biomass production of the genetically engineered strain. Carbon and nitrogen sources, growth factors, and initial pH conditions were selected by classical methodology; thereafter, growth conditions optimization was performed using statistical designed experiments (DoEs). In the presence of (in g·L(-1)) 67.0 monosaccharides (glucose and fructose) from GRE, 5.0 (NH4)2SO4, and 10.0 sugar cane molasses (CMz), a yield of 20.0 g·L(-1) cell dry weight (CDW) was obtained aerobically after 60 h incubation at 28°C and pH 4.0. Applying a fed-batch strategy with methanol:sorbitol as the enzyme inducers, a chymosin production of 8.53 International Milk Clotting Units (IMCU) per mg protein was obtained in the supernatant. The results presented show that through a statistical design, a simple, cheap, and easy to prepare culture medium could be developed using two agroindustrial derivatives (GRE and CMz) to obtain a higher value added product.