Vegetable by-products are a valuable source of a broad spectrum of phytochemicals with biological activity. The overall objective of this thesis is to explore different food application solutions to valorise promising vegetable industrial wastes, deriving mainly from brassica and coffee streams, into a new multi-opportunity of economic interest. This overall objective is composed by 3 aims: 1) to develop fortified pizzas in bioactive compounds with high levels of incorporation of stalks or leaves from coloured cauliflower; 2) to evaluate different vegetable by-products as a potential source of glucosinolates, lycopene and chlorogenic acids in brewing beers; 3) to optimize the coffee silverskin by-product as rearing substrate for Hermetia illucens larvae in order to use the larvae as ingredient in aquafeed. Considering fortified pizza application, functional bakery products can be obtained from the incorporation with cauliflowers discards with good levels of fortification of bioactive compounds. Glucobrassicin showed a range of fortification of 1.44-12.00 micromol, 4-670 microg for vitamin A, and 22.1-46.4 mg for total phytosterols per 100 g of dry pizza. Vegetable by-products affected the physicochemical parameters, untargeted volatile and free amino acid profile of beers. Tomato peels produced a slight increment of lycopene. Spent ground coffee is valuable source for chlorogenic acid enriched beer . For the application for aquafeed needs, the black soldier fly larvae used in this study can be successfully grown on diets composed of coffee by-products enriched with microalgae. Feeding with 15% of microalgae led to larvae with the highest PUFA content (1600.7 ± 62.7 mg/100g dry weight) and 20% of microalgae led to the larvae with the highest content of carotenoids. This thesis is a multidisciplinary approach to help research and food industries in developing new food applications from wastes.
I sottoprodotti vegetali sono una preziosa fonte di sostanze fitochimiche con attività biologiche. L’obbiettivo di questa tesi consiste nell’esplorare diverse applicazioni alimentari per valorizzare i sottoprodotti industriali vegetali, derivanti dalla lavorazione di brassicaceae e caffè, con nuove opportunità di interesse economico. L’obiettivo generale ha 3 scopi: 1) sviluppare pizze fortificate con composti bioattivi con aggiunta di gambi o foglie di cavolfiori colorati; 2) valutare diversi scarti vegetali ricchi in glucosinolati, licopene e acido clorogenico come potenziali ingredienti funzionali per la produzione di birre; 3) ottimizzare il coffee silverskin come substrato di crescita per le larve di Hermetia illucens per utilizzarle come mangime in acquacoltura. Riguardo le pizze fortificate, si possono ottenere prodotti da forno funzionali da scarti di cavolfiori con buoni livelli di fortificazione di composti bioattivi. La glucobrassicina ha mostrato un intervallo di fortificazione di 1.44-12.00 micromol, 4-670 microg per la vitamina A e 22.1-46.4 mg per i fitosteroli totali per 100 g di pizza secca. I sottoprodotti vegetali hanno influenzato i parametri fisico-chimici, il profilo dei composti volatili e degli amminoacidi liberi della birra. Le bucce di pomodoro hanno prodotto un lieve aumento di licopene. Il fondo di caffè è una preziosa fonte di acido clorogenico nella birra. Per i mangimi in acquacoltura, le larve di mosca soldato nera possono essere cresciute su diete composte da scarti del caffè arricchiti con microalghe. L’alimentazione con il 15% di microalghe ha prodotto larve con un contenuto di acidi grassi polinsaturi più elevato (1600.7 ± 62.7 mg/100g su peso secco) e la dieta al 20% di microalghe ha prodotto larve con il massimo contenuto in carotenoidi. Questa tesi si basa sull’approccio multidisciplinare per aiutare la ricerca e le industrie agroalimentari nello sviluppo di nuove applicazioni alimentari da scarti.
Vegetable by-products as a source of bioactive compounds for food applications / Nartea, Ancuta. - (2022 Mar 29).
Vegetable by-products as a source of bioactive compounds for food applications
NARTEA, ANCUTA
2022-03-29
Abstract
Vegetable by-products are a valuable source of a broad spectrum of phytochemicals with biological activity. The overall objective of this thesis is to explore different food application solutions to valorise promising vegetable industrial wastes, deriving mainly from brassica and coffee streams, into a new multi-opportunity of economic interest. This overall objective is composed by 3 aims: 1) to develop fortified pizzas in bioactive compounds with high levels of incorporation of stalks or leaves from coloured cauliflower; 2) to evaluate different vegetable by-products as a potential source of glucosinolates, lycopene and chlorogenic acids in brewing beers; 3) to optimize the coffee silverskin by-product as rearing substrate for Hermetia illucens larvae in order to use the larvae as ingredient in aquafeed. Considering fortified pizza application, functional bakery products can be obtained from the incorporation with cauliflowers discards with good levels of fortification of bioactive compounds. Glucobrassicin showed a range of fortification of 1.44-12.00 micromol, 4-670 microg for vitamin A, and 22.1-46.4 mg for total phytosterols per 100 g of dry pizza. Vegetable by-products affected the physicochemical parameters, untargeted volatile and free amino acid profile of beers. Tomato peels produced a slight increment of lycopene. Spent ground coffee is valuable source for chlorogenic acid enriched beer . For the application for aquafeed needs, the black soldier fly larvae used in this study can be successfully grown on diets composed of coffee by-products enriched with microalgae. Feeding with 15% of microalgae led to larvae with the highest PUFA content (1600.7 ± 62.7 mg/100g dry weight) and 20% of microalgae led to the larvae with the highest content of carotenoids. This thesis is a multidisciplinary approach to help research and food industries in developing new food applications from wastes.File | Dimensione | Formato | |
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