Pages: 24

One of the promising applications of pomegranate peel extracts is their use as antioxidants in edible systems. The incorporation of the oil-soluble functional polyphenol molecules present in the extract can be explored in different edible oil systems, such as oleogels. In this chapter, the most recent works are presented, as well as the discussion of the production, characterization, and applications of phytomolecules in oleogels with different aims. In addition, actual research perspectives focused on proposing the use of extracts from pomegranate peel as antioxidants in edible oil systems.

Pages: 17

Environmental pollution and the depletion of natural resources generate interest in the search for alternatives to generate bioenergy and reduce pollutant emissions into the atmosphere. The bioenergy potential of the pericarp of the pecan nut Carya illinoinensis (Wangenh.) K. Koch, from orchards in southern Nuevo Leon, Mexico, was evaluated. The material was separated from impurities, ground in a knife mill, and sieved into five particle sizes according to UNE-EN 17827–2 (1.600, 1.190, 0.841, 0.420, and 0.250 mm). A sample of 1 g of material from each fraction was subjected to immediate analysis to determine the moisture content, volatile matter, fixed carbon, ash content, and calorific value, based on international standards UNE-EN15148, UNE-EN 14774–1, UNE-EN-14775. The moisture content of this material is 7%, and a calorific value of 17 MJ/kg was obtained within the EN-14918 standard. These characteristics allow considering this waste as a potential raw material for bio-energy generation.

Pages: 27

Agri-food wastes are generated in high amounts by industries after food processes and consequently cause an environmental impact through pollution issues. The necessity to use these raw materials is increasing from the point of view of the circular economy (CE), which has the concept of reducing, reusing, and recycling after the conclusion of the processes with the purpose of improving environmental quality and contributing to the reduction of pollution. Important compounds and products can be obtained from agri-food wastes such as polyphenols, antioxidants, pigments, dietary fibers, biofuels, bio-fertilizers, etc. Among the agri-food wastes most used for these purposes are agricultural wastes such as rice husk, barley, wheat, and corn stover; fruit skins and seeds such as citrus, apple, and banana peels; and vegetable wastes such as broccoli and cauliflower, onion skins, and root vegetables. In this chapter, a review of sustainable use and management of agri-food wastes for the recovery of products with added value is presented from the concept of the CE.

Pages: 20

Microalgae are photosynthetic organisms that can produce complex compounds. The interest in them is due to their high lipid content and their potential to obtain valuable products in the areas of biofuels, health care, and food. On a large scale, microalgae need controlled conditions and an optimal natural environment. Unfortunately, the cultivation systems still have certain limitations, such as difficult maintenance and scaling, and high operating costs for obtaining microalgae biomass. The correct design of open or closed systems is basic for an adequate cultivation strategy. To improve productivity in a growing system, certain parameters must be considered: species, light, temperature, nutrients, pH, and CO2. Among the techniques for harvesting microalgae that have been studied are coagulation, flocculation, electrocoagulation, and electroflocculation. Nevertheless, some combinations between them may be a potential low-cost technique.

Pages: 17

Cyanobacteria and microalgae are potential options for obtaining biomolecules that can be used in the manufacture of a large number of foods and high-value-added products with a market in the near future. These biomolecules can be added to the production of various industries such as cosmetics, fuel, health care products, animal feed, and medicine. Scientists are currently focused on developing economically viable technologies that are innovative and environmentally sustainable. Cyanobacteria and microalgae are adaptable to various growth media, with low water and energy consumption, and can produce biomolecules such as carbohydrates, lipids, proteins, and pigments, as well as containing vitamins and minerals in the biomass obtained during their growth. The biochemical composition depends 94on the species and the stress conditions in the growth of the cyanobacteria or microalgae biomass. Currently, species such as Spirulina, Chlorella vulgaris, Dunaliella salina, and Haematococcus pluvialis are studied in human food industries. The use of spirulina in the formulation of functional foods has risen in recent years due to its beneficial properties in human health. Moreover, the use of phycocyanin from spirulina is of interest because of its anti-inflammatory, antioxidant, and anticarcinogenic activities, acting directly in reducing oxidative stress, apoptosis, and inflammatory processes in live models.

Pages: 17

As a result of population growth, the need to satisfy the demand for food has increased. Microalgae and cyanobacteria have been proposed as an alternative source of amino acids, proteins, fats, vitamins, and minerals from sustainable sources. These microorganisms have gained interest due to their ease of adaptation to different culture media and simple growth requirements, in addition to the large-scale economic production of biomass that can be used for human and animal consumption. The addition of these microorganisms in animal diets depends on the selected strain since each of them has different nutritional content determined by light intensity, photoperiod, growth phase, and biomass harvest. Some of the most used strains are Chlorella sp., Schizochytrium sp., and Arthrospira sp. to replace the need for grains such as soybean meal, fishmeal, rice bran, wheat, and corn. In this review, the nutritional potential of the biomass of microalgae and cyanobacteria will be discussed. Topics will also be addressed in some of the areas in which they have been used for supplementation in animal nutrition.

Pages: 27

Kombucha is a traditional beverage that has been brewed since ancient times in Asia. It consists of a non-alcoholic fermentation by a consortium of bacteria and yeasts of a tea infusion to which a carbon source is added. The microorganisms that carry out the fermentation can produce microbial 130cellulose, a polymer of high strength and purity with a high potential for use. The mass production of microbial cellulose is currently being considered for use in environmental, medical, agri-food, textile, and materials applications. For this purpose, it is necessary to establish suitable fermentation conditions for production that are economically viable and environmentally friendly. This chapter aims to identify the bacterial abundance in kombucha fermenters, characterize the fermenters in static cultures, and quantify the yield of cellulose production using agro-industrial waste as a fermentation medium. In addition, it discusses trends in larger-scale cellulose production fermentations and their future applications.

Pages: 60

Fermented foods and beverages are among the most consumed by modern society, thus it is a priority to improve traditional fermentation techniques that optimize their organoleptic and nutritional properties. It is known that these products are ancient, and that alcoholic fermentation was used to produce beverages from cereals and fruits. The fermentation process depends mainly on the type of microorganism (i.e., fungi, bacteria, and yeasts) and 158the substrate used (i.e., fruits, vegetables, and cereals). Fermented beverages are usually of various formulations, according to each country and region, using different microorganisms and raw materials for their elaboration, resulting in a diversity of biochemical and sensory properties. As food waste represents 30–75% of the total global solid waste, it is recommendable to use agro-industrial wastes and non-conventional sources such as fruit pulps and peels, soybean, faba bean, and potato peels, among others, to produce fermented beverages.

Pages: 28

Agro-industrial residues produced by food and agricultural industries have created significant environmental and economic problems due to the lack of use and final disposal of these. Worldwide, more than 3.7×109 tons of agro-industrial waste are produced, generating a situation of greenhouse gas emissions when they are treated. Current trends in industrial economics include considering the sustainability of processes alongside environmental issues. In this sense, the circular economy (CE) turns out to be an exciting proposal to tackle this problem worldwide. Even though less than 10% of the world economy is currently circular, various organizations and governments are creating initiatives to change the scenarios in this regard. The CE is based on the principle of grow-make-use-restore to maintain components, materials, and products at their maximum utility by eliminating the generation of waste from a system and thereby avoiding or reducing production costs. This chapter addresses general aspects of incorporating the CE in agribusiness 218and its trends, emphasizing the recovery of its waste for the generation of bioactive compounds as value-added products.

Pages: 25

The mango (Mangifera indica L.) is one of the most appreciated fruits in the world due to its flavor, attractive aroma, and high nutritional value. Mango has been reported as a source of bioactive compounds, such as carotenoids, polyphenols, and soluble fibers. Currently, an average of 13 kg per capita of different varieties of mango is consumed in Mexico. Of these varieties, the “Ataulfo” mango (Mangifera caesia) has a designation of origin and is characterized by firm consistency, sweet flavor, low acidity, and intense yellow color. Its average weight is 350 grams and its average composition is 69% pulp, 19% shell, and 8.5% seed. However, the consumption and 246processing of the fruit generate by-products that are generally considered waste or unattractive for marketing, being discarded into the environment, and even generating pollution. These by-products are the peel, kernel, and seed, which have been reported to contain compounds of high-quality agro-industrial interest. There are different methods for revaluing these residues and thus obtaining compounds of industrial interest, which will be described from the foundation to the best conditions for the integral use of the Ataulfo mango. The sustainable approaches of food by-products such as mango Ataulfo for the production of valuable bioproducts are in accordance with the goals of a circular bioeconomy. In this chapter, we summarize the existing advancements in the use of Ataulfo mango by-products as a source of valuable bioactive compounds, new technological challenges, and perspectives are also discussed.

Pages: 11

Mexico is considered the main place in Mesoamerica where maize originated. Currently, there are different varieties of maize with various shapes of grain and shades of grain color, such as blue, black, cherry, purple, and red, known as pigmented maize. In the present study, four flours of new maize varieties were analyzed: three pigmented varieties called purple, red, variegated, and one white variety as a control to evaluate the chemical composition, total polyphenolic content, and antioxidant activity. The extraction of polyphenolic compounds was carried out using ultrasonic-assisted extraction; then, the samples were purified with Amberlite XAD-16. The antioxidant activity was analyzed through the DPPH• and ABTS•+ radical scavenging assays, and an FTIR assay was conducted. The results showed that pigmented maize has a higher content of protein and fiber and lower 272carbohydrate content compared to the synthetic white maize. Additionally, the yield of polyphenolic compounds from the analyzed varieties was as follows: purple > red > variegated > white. The FTIR assay helped identify the characteristic functional groups present in the polyphenolic compounds in all the analyzed samples. The flours from pigmented maize exhibited higher antioxidant activity than the control, except for the purple variety. Based on the analysis of the new maize varieties, they have the potential to be used in the development of functional food products.

Pages: 26

Oleogelation is an alternative to improve the nutritional properties of food. This new technique consists of creating soft matter structures with the same functionality as commercial fats (shortenings). In this process, trans and saturated fats are reduced due to the substitution of oils rich in unsaturated fats and low in saturated fats, helping to address health problems. It has been demonstrated that various natural waxes, including candelilla wax, are efficient oil gelators in strong gel formation considering the morphology of the crystals, the ability to form networks, and the final amount of crystalline phase. Candelilla wax can develop oleogels using vegetable oil as a non-polar liquid phase. Oleogels formulated with this wax have shown good published results for their application in bakery product formulations, achieving good nutritional, sensory, and rheological properties. Some studies of candelilla wax oleogel-based products have demonstrated an improvement in quality and solid fat reduction by replacing shortening. However, in other cases, there was a reduction in viscosity due to its effect on aeration, but this variation was not significant, suggesting that this substitution can achieve more acceptable properties. This chapter is structured with topics related to the rheological, color, and functional properties of bakery products based on candelilla wax oleogels.