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Inflammatory bowel diseases (IBD) include Crohn's disease and ulcerative colitis. Several studies relate eating habits to different aspects of IBD, such as progression and worsening of the clinical condition. Therefore, many natural products (NPs) such as polyphenols and carotenoids have been identified as promising agents in supporting IBD. An interesting source for obtaining bioactive NPs is the by-products of the food industry. The present study evaluated the potential beneficial effect of a standardized extract (CAE) obtained from cashew apple bagasse in the dextran sulfate sodium (DSS)-induced ulcerative colitis model in mice. This was the first time that CAE had been evaluated in this experimental model. Chemical evaluation of CAE identified carotenoids (96.28 ± 0.15 mg/100 g), phenolic compounds (37.49 ± 0.64 mg/100 g), and a mixture of anacardic acids (C15:3 = 94.2 ± 0.6 mg/100 g; C15:2 = 108.4 ± 0.1 mg/100 g; C15:1 = 214.8 ± 0.2 mg/100 g). Administration of CAE (500 mg/kg, 4 days, p.o.) after DSS challenge was more effective in delaying disease progression compared with prior treatment (500 mg/kg, 30 days, p.o.), according to the disease activity index. However, no treatment strategy with CAE was able to prevent or inhibit disease progression, since all parameters evaluated (macroscopic, biochemical, and histopathological) in CAE-treated animals were similar to those observed in DSS-challenged animals. Despite the high dose (500 mg/kg), the standardized extract (CAE) did not result in an effective concentration of carotenoids. Furthermore, as some anacardic acids have been reported as histone acetyltransferases inhibitors, there could be a possible antagonistic relationship between carotenoids and anacardic acids. Complementary research will be necessary to test the hypothesis of antagonism. Thus, an optimized extract, with an even higher concentration of carotenoids, obtained from cashew apple bagasse, can be developed as a possible adjuvant food supplement for inflammatory bowel diseases.

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Environmental and food security challenges due to a growing world population may be overcome by using alternative protein sources for the human diet. By-products from edible oil processing industries are potential sources due to their high protein content. Pumpkin seed meals were evaluated regarding proximate composition, in vitro protein digestibility (IVPD), amino acid profile and score, and antinutritional factors. Conventional thermal processing, microwave, and ultrasound treatments impact on samples' nutritional quality were assessed using a central composite experimental design. Raw pumpkin seed meal presented up to 45% protein content and 86% IVPD. Processing increased IVPD up to 96%, with optimized conditions of 87.8 °C, pH8.0, and 37 min, for all processes. Lysine was the only limiting amino acid for raw and processed samples. Phytic acid decreased by 31%, while trypsin inhibitory activity was reduced by 84%. Pumpkin seed by-product is a promising high-quality plant protein source for food formulations.

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Food loss and waste occur for many reasons, from crop processing to household leftovers. Even though some waste generation is unavoidable, a considerable amount is due to supply chain inefficiencies and damage during transport and handling. Packaging design and materials innovations represent real opportunities to reduce food waste within the supply chain. Besides, changes in people's lifestyles have increased the demand for high-quality, fresh, minimally processed, and ready-to-eat food products with extended shelf-life, that need to meet strict and constantly renewed food safety regulations. In this regard, accurate monitoring of food quality and spoilage is necessary to diminish both health hazards and food waste. Thus, this work provides an overview of the most recent advances in the investigation and development of food packaging materials and design with the aim to improve food chain sustainability. Enhanced barrier and surface properties as well as active materials for food conservation are reviewed. Likewise, the function, importance, current availability, and future trends of intelligent and smart packaging systems are presented, especially considering biobased sensor development by 3D printing technology. In addition, driving factors affecting fully biobased packaging design and materials development and production are discussed, considering byproducts and waste minimization and revalorization, recyclability, biodegradability, and other possible ends-of-life and their impact on product/package system sustainability.

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Bioactive compounds have remarkable biological activities for health, nutrition, and food preservation. However, these compounds are chemically unstable maily when exposure at high temperatures, light, and humidity. Several stabilization techniques have been used to protect these compounds, expanding their application range. Therefore, this review aims to show the main bioactive compounds currently studied and the use of stabilization techniques, such as encapsulation and adsorption, for food application. A broader systematic classification of bioactive compounds based on phenolic and non-phenolic sub-levels was suggested, which can assist in a deeper discussion of results, including the correlation of biological activities, their synergistic effects, and their enhanced stabilization on materials that promote a well-controlled delivery (higher bioavailability). Research on Scopus Database was used to identify the scientific trends for stabilization methods (2016-2020). This review article focused on analyzing bioactive encapsulation using cold processing techniques such as ionic gelation, emulsification, complex coacervation, and adsorption to expand production and application in the food sector.

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The mechanical extraction of oils from Brazilian açaí (Euterpe oleracea Mart) produces significant amounts of a byproduct known as "meal", which is frequently discarded in the environment as waste material. Nevertheless, plant byproducts, especially those from oil extraction, may contain residual polyphenols in their composition and be a rich source of natural bioactive compounds. In this study, the phenolic composition and in vitro biological properties of a hydroethanolic açaí meal extract were elucidated. The major compounds tentatively identified in the extract by high-resolution mass spectrometry were anthocyanins, flavones, and flavonoids. Furthermore, rhamnocitrin is reported in an açaí byproduct for the first time. The extract showed reducing power and was effective in scavenging the ABTS radical cation (820.0 µmol Trolox equivalent∙g-1) and peroxyl radical (975.7 µmol Trolox equivalent∙g-1). NF-κB activation was inhibited at 10 or 100 µg∙mL-1 and TNF-α levels were reduced at 100 µg∙mL-1. However, the antibacterial effects against ESKAPE pathogens was not promising due to the high concentration needed (1250 or 2500 µg∙mL-1). These findings can be related to the diverse polyphenol-rich extract composition. To conclude, the polyphenol-rich extract obtained from açaí meal showed relevant biological activities that may have great applicability in the food and nutraceutical industries.

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Approximately 11.4 million tonnes of solid by-products and an increased amount of waste water will be generated during the 2020/21 coffee harvest. There are currently no truly value-adding uses for these potentially environmentally threatening species. This work presents the most wide-ranging chemical investigation of coffee by-products collected from farms to factories, including eight never previously investigated. Twenty compounds were found for the first time in coffee by-products including the bioactive neomangiferin, kaempferol-3-O-rutinoside, lup-20(29)-en-3-one and 3,4-dimethoxy cinnamic acid. Five by-products generated inside a factory showed caffeine (53.0-17.0 mg.g-1) and/or chlorogenic acid (72.9-10.1 mg.g-1) content comparable to coffee beans, while mature leaf from plant pruning presented not only high contents of both compounds (16.4 and 38.9 mg.g-1, respectively), but also of mangiferin (19.4 mg.g-1) besides a variety of flavonoids. Such by-products are a source of a range of bioactive compounds and could be explored with potential economic and certainly environmental benefits.

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Coffee husks are a major by-product of coffee production and are currently being underutilized. The aim of this work was to chemically characterize coffee husks to allow for an adequate evaluation of their potential for valorization. Blanched and non-blanched coffee husks were characterized for extractable and non-extractable phenolics, caffeine, trigonelline content, and for their polysaccharide and proximal composition. The total, soluble and insoluble fiber contents were determined, together with the husks' technological properties. Antioxidant activity and bioaccessibility of phenolic compounds of coffee husks were evaluated. Two types of husk were studied: one comprised mostly of outer skin and pulp (CH1); and other comprised mostly of parchment (CH2). Blanching had positive effects on non-extractable phenolics, chlorogenic acid and on the bioaccessibility of phenolics, promoting small reductions in extractable phenolics, protocathecuic acid, caffeine and trigonelline contents. Blanched CH1 presented more appropriate properties than CH2 for potential applications in food. It also presented better antioxidant, hydration, and oil holding properties than those of other agri-food by-products. Tentatively identified polysaccharides included galactomannans, arabinogalactans type II, pectin and cellulose.

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Pumpkin pulp is the main waste generated by pumpkin seed growers. This agro-industrial waste is a valuable source of bioactive compounds, especially carotenoids (ß-carotene, α-carotene, and lutein), which exhibit a broad spectrum of health-promoting effects. In this study, vegetable oils (canola, corn, and soybean oil) were used as green solvent alternatives to conventional organic solvents for carotenoid extraction from dried pumpkin pulp (DPP) waste. The highest carotenoid extraction yield (CEY) was obtained with canola oil, at a 1:10 DPP/oil ratio. Response surface methodology (RSM) was used to optimize the extraction process parameters (temperature, time, and stirring rate) through a Box-Behnken design (BBD) maximizing CEY in canola oil. The extraction temperature and stirring rate were found to have a significant linear and quadratic effect, respectively, on CEY. Optimum conditions were achieved at 21.8 min, 250 rpm, and 60°C. Under these optimized conditions, the estimated value for CEY was 378.1 µg ß-carotene equivalents/g of DPP, corresponding to 61.6% of the total carotenoid content present in the DPP. In contrast, the observed experimental value was 373.2 µg ß-carotene equivalents/g of DPP (61.2%). The experimental value was very close to the estimated value, which verifies the model's adequacy and fit. This study shows an alternative method to extract carotenoids from DPP with canola oil, obtaining an oil naturally enriched with carotenoids that could be used as a potential functional ingredient in the development of food, cosmetics, and medicinal products. PRACTICAL APPLICATION: Pumpkin by-products are a potential carotenoid source. Vegetable oil can be used as an alternative solvent for carotenoid extraction from pumpkin residues to obtain an enriched carotenoid oil that can be used to formulate food products.

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While the cashew culture is focused on processing and commercialization of cashew nuts, the pseudofruit (cashew apples) - highly perishable and of limited acceptance - are mostly wasted. The cashew tree pruning fiber (CTPF) is another interesting cashew byproduct. In this study, films have been made from bacterial cellulose produced from cashew apple juice, and added with lignin (0-15 wt%) and cellulose nanocrystals (0-8 wt%), both from CTPF, which enhanced tensile properties and decreased water vapor permeability of the films. Moreover, lignin, although imparting brown color and opacity to the films, was effective to provide the films with UV-absorbing and antioxidant properties, making the films interesting for packaging of food products susceptible to lipid oxidation. The films did not exhibit antimicrobial activity against bacteria or yeasts.

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The agroindustry generates a large amount of waste. In postharvest, food losses can reach up to 50%. This waste represents a source of contamination of soil, air, and bodies of water. This represents a problem for the environment as well as for public health. However, this waste is an important source of bioactive compounds, such as phenolic compounds, terpenes, and ß-glucans, among others. Several biological activities have been attributed to these compounds; for example, antioxidant, antimicrobial, gut microbiota, and immune system modulators. These properties have been associated with improvements in health. Recently, the approach of using these bioactive compounds as food additives for aquaculture have been addressed, where it is sought that organisms, in addition to growing, preserve their health and become disease resistant. The exploitation of agro-industrial waste as a source of bioactive compounds for aquaculture has a triple objective-to provide added value to production chains, reduce pollution, and improve the well-being of organisms through nutrition. However, to make use of the waste, it is necessary to revalue them, mainly by determining their biological effects in aquaculture organisms. The composition of bioactive compounds of agro-industrial wastes, their biological properties, and their application in aquaculture will be addressed here.

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Edible coatings and films are appealing strategies for the postharvest management of blueberries. In the current work, alginate and alginate/cellulose nanofibril (CNF) edible coatings crosslinked with calcium chloride were developed for application on Andean blueberry (a promissory wild blueberry). Cocoa by-products were valorized through the isolation of their CNFs, and these were incorporated in the edible coatings. Edible coating formulations were based on blends of alginate (2% w/v), CNFs (0%, 0.1%, or 0.3%), glycerol, and water. In addition, stand-alone films were prepared, and their light and water vapor barrier properties were studied before applying the coating on the fruit surface. The results show that the addition of CNFs caused a significant decrease in the transparency and the water vapor permeability of the alginate films. After applying on the Andean blueberry fruits, the alginate and alginate/CNF coatings enhanced the appearance and the firmness of the fruits. Moreover, they significantly reduced the respiration rate and the water loss of the Andean blueberries throughout the 21 days of refrigerated storage. Alginate and alginate/CNFs coatings may be considered a useful alternative for the delay of the postharvest deterioration of Andean blueberries.

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Agave bagasse is a fibrous-like material obtained during aguamiel extraction, which is also in contact with indigenous microbiota of agave plant during aguamiel fermentation. This plant is a well-known carrier of the prebiotic fructan-type carbohydrates, which have multiple ascribable health benefits. In the present work, the potential of ashen and green agave bagasse as functional ingredients in supplemented cookies was studied. For its application, the chemical, functional, properties of agave bagasses and formulated cookies were evaluated, as well as the physical properties of cookies. Chemical characterization was carried out by the proximate analysis of both bagasses and cookies, besides, the analysis of oligosaccharides was made by thin-layer chromatography and high-performance anion-exchange chromatography. In the same way, functional properties such as oil holding capacity, organic molecule absorption capacity, swelling capacity, and water holding capacity were analyzed in both agave bagasses and supplemented cookies. Finally, modifications in color and texture due to bagasse addition was studied through an analysis of total color difference and a penetrometric test, respectively. In this sense, ashen and green agave bagasses demonstrated chemical and functional properties for use in the food industry, since they increased oil holding capacity of cookies and transferred prebiotic fructooligosaccharides to both agave bagasse formulations, which remain active as a prebiotic ingredient in cookies after in vitro digestion and cookie manufacture, including thermal treatment. Hence, agave bagasse could be considered a valuable alternative for the addition of the nutritionally-relevant dietary fiber in healthier foods.

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The aim of this study was to explore the potential of the agroindustrial waste from two Colombian mango cultivars as sources of bioactive phenolic compounds. Phenolic extracts from mango waste (peels, seed coats, and seed kernels) of 'sugar mango' and 'Tommy Atkins' cultivars were obtained. The bioactive properties of the phenolic extracts were accessed by measuring their free radical scavenging activity and antioxidant effects against lipid oxidation in food products; moreover, their antiproliferative effects against some cell lines of human cancer were explored. It is observed that the agroindustrial waste studied provides promising sources of bioactive phenolics. 'Sugar mango' waste provided extracts with the highest antioxidant effect in food products and antiproliferative activity; these extracts reduced lipid oxidation and cell growth by more than 57% and 75%, respectively. The seed kernel from 'sugar mango' supplied the extract with the best bioactive qualities; in addition, some recognized bioactive phenolics (such as mangiferin and several galloyl glucosides) were observed in this extract and related with its properties. The results obtained suggest that 'sugar mango' waste may be considered a source of bioactive phenolics, with promising uses in food and pharmaceutical products. Thus, a suitable alternative for the use and valorization of agroindustrial waste from Colombian mango cultivars is presented.