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Spray drying as tool to valorise by-products in food supply chain
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Abstract(s)
A perda e o desperdício de alimentos são um problema significativo que impacta a sustentabilidade social, económica e ambiental, resultando em quase 1,3 bilhões de toneladas de alimentos. Os subprodutos alimentares consistem em muitos compostos diferentes, como polifenóis, peptídeos, carotenoides, antocianinas e ácidos gordos, que foram propostos como novas fontes de moléculas bioativas. A produção de azeite resulta em resíduos sólidos e líquidos significativos (subprodutos), incluindo bagaço de azeitona e águas residuais de moinhos de azeite. As águas residuais de moinhos de azeite consistem principalmente em água lavada e processada e na fração aquosa dos sumos de frutas de drupa. Consequentemente, gerir as águas residuais de moinhos de azeite tornou-se um grande desafio, pois é um efluente poluente, mas contém compostos bioativos que podem ser recuperados e transformados em produtos úteis seguindo o modelo de economia circular. O conteúdo fenólico das águas residuais de moinhos de azeite inclui moléculas bioativas com propriedades antioxidantes, anti-inflamatórias e imunomoduladoras que oferecem inúmeros benefícios para a saúde, como a redução das doenças cardiovasculares, risco de cancro e inflamação.
Tendo estas premissas em conta, este projeto foca-se na valorização e reciclagem de resíduos alimentares para produzir produtos de alto valor como matérias-primas sustentáveis. Micropartículas de maltodextrina com diferentes equivalentes de dextrose, contendo águas residuais de moinhos de azeite, foram obtidas utilizando a técnica de spray drying. Usando este processo, os produtos secos poderiam retornar à cadeia alimentar como novos produtos alimentares ou serem usados no campo farmacêutico.
As micropartículas foram caracterizadas por propriedades físico-químicas (morfologia e distribuição de tamanho) e propriedades antioxidantes. Além disso, as propriedades pré-clínicas (citocompatibilidade) foram avaliadas. As micropartículas foram caracterizadas por ter uma morfologia suave e uma forma esférica com porções agregadas, mostrando distintas propriedades antioxidantes. O ensaio DPPH confirmou que as micropartículas possuíam atividade de eliminação de radicais livres, sugerindo que um aumento na concentração resulta num aumento na atividade antioxidante.
As micropartículas com concentração de 1 mg/mL a 0,5 mg/mL apresentam-se biocompatíveis com células Caco-2 e com macrófagos murinos Raw 264,7. Isto sugere um material interessante para a indústria alimentar e farmacêutica, pois não só oferece o valor nutricional fundamental encontrado nos alimentos convencionais, mas também tem potenciais vantagens para a saúde.
Food loss and waste is a significant issue impacting social, economic, and environmental sustainability, resulting in nearly 1.3 billion tons of food. Food byproducts consist of many different compounds, such as polyphenols, peptides, carotenoids, anthocyanins, and fatty acids, that have been proposed as novel sources of bioactive molecules. The production of olive oil results in significant solid and liquid waste (by-products), including olive pomace and olive mill wastewater. Olive mill wastewater consists mainly of washed and processed water and the aqueous fraction of the drupe fruit juices. Consequently, managing olive mill wastewater has become a big challenge since it is a harmful effluent but it contains bioactive compounds that can be recovered and transformed into useful products following the circular economy model. The phenolic content of olive mill wastewater includes bioactive molecules with antioxidant, anti-inflammatory, and immunomodulatory properties that offer numerous health benefits such as reducing cardiovascular diseases, cancer risk, and inflammation. Given these premises, this work focuses on food waste valorisation and recycling to produce high-value products as sustainable raw materials. Maltodextrin microparticles with different dextrose equivalents, containing olive mill wastewater, were obtained by employing the spray drying technique. Using this process, the dried products could return to the food chain as new food products or be used in the pharma field. The microparticles were characterised by physical–chemical properties (morphology and size distribution), and antioxidant properties. Moreover, preclinical properties (cytocompatibility) were assessed. The microparticles were characterised by smooth morphology and spherical shape with aggregated portions, showing distinctive antioxidant properties. The DPPH assay confirmed that the microparticles possessed radical scavenging activity, suggesting that an increase in concentration results in an increase in antioxidant activity. The microparticles at a concentration from 1 mg/mL to 0.5 mg/mL were biocompatible towards Caco-2 cells and Raw 264.7 murine macrophages. This suggests an interesting material for the food and pharmaceutical industry as it not only offers the fundamental nutritional value found in conventional foods but also has potential health advantages.
Food loss and waste is a significant issue impacting social, economic, and environmental sustainability, resulting in nearly 1.3 billion tons of food. Food byproducts consist of many different compounds, such as polyphenols, peptides, carotenoids, anthocyanins, and fatty acids, that have been proposed as novel sources of bioactive molecules. The production of olive oil results in significant solid and liquid waste (by-products), including olive pomace and olive mill wastewater. Olive mill wastewater consists mainly of washed and processed water and the aqueous fraction of the drupe fruit juices. Consequently, managing olive mill wastewater has become a big challenge since it is a harmful effluent but it contains bioactive compounds that can be recovered and transformed into useful products following the circular economy model. The phenolic content of olive mill wastewater includes bioactive molecules with antioxidant, anti-inflammatory, and immunomodulatory properties that offer numerous health benefits such as reducing cardiovascular diseases, cancer risk, and inflammation. Given these premises, this work focuses on food waste valorisation and recycling to produce high-value products as sustainable raw materials. Maltodextrin microparticles with different dextrose equivalents, containing olive mill wastewater, were obtained by employing the spray drying technique. Using this process, the dried products could return to the food chain as new food products or be used in the pharma field. The microparticles were characterised by physical–chemical properties (morphology and size distribution), and antioxidant properties. Moreover, preclinical properties (cytocompatibility) were assessed. The microparticles were characterised by smooth morphology and spherical shape with aggregated portions, showing distinctive antioxidant properties. The DPPH assay confirmed that the microparticles possessed radical scavenging activity, suggesting that an increase in concentration results in an increase in antioxidant activity. The microparticles at a concentration from 1 mg/mL to 0.5 mg/mL were biocompatible towards Caco-2 cells and Raw 264.7 murine macrophages. This suggests an interesting material for the food and pharmaceutical industry as it not only offers the fundamental nutritional value found in conventional foods but also has potential health advantages.
Description
Trabalho Final de Mestrado Integrado, Ciências Farmacêuticas, 2023, Universidade de Lisboa, Faculdade de Farmácia.
Keywords
Food loss and waste Olive mill wastewater Spray-drying Maltodextrin Microparticles Mestrado Integrado - 2023