Apple pomace, a byproduct of juice processing, requires valorization. This study evaluated the dose-dependent effects of fermented apple pomace (FAP) on growth and lactation performance in dairy goats and associated antioxidant, inflammatory, and gut microbiota responses in rats. Five FAP inclusion levels (0%, 5%, 10%, 15%, and 20%) were tested. In lactating dairy goats, 15% FAP was associated with the most favorable production and metabolic responses among the tested levels, including increased milk yield and average daily gain, reduced feed-to-milk ratio and somatic cell count, and lower blood urea nitrogen and ruminal NH3-N concentrations. However, nitrogen retention was not directly measured, and because FAP replaced corn and wheat bran, the diets were not isonitrogenous or isoenergetic; part of the responses may reflect changes in overall nutrient composition. In rats, 15% FAP was associated with activation of nuclear factor erythroid 2-related factor 2 (Nrf2) antioxidant signaling, suppression of Toll-like receptor 4 (TLR4)/nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB) inflammation, enrichment of butyrate-producing genera, and elevated cecal butyrate. These mechanistic findings are correlative and hypothesis-generating, requiring validation in ruminants. Collectively, 15% FAP was associated with the most favorable responses among the tested levels, but the mechanistic links between gut microbiota, butyrate, Nrf2/NF-κB signaling, and goat performance remain to be established.
The incorporation form of fruit-derived ingredients may influence the quality and antioxidant responses of whole-wheat steamed bread. Jujube was incorporated into white- and colored-wheat whole-wheat flours either as dry powder or as prehydrated pulp at 5%, 10%, and 15% on a dry-matter basis, while the total water addition was kept constant across all formulations. Product geometry, surface color, texture, cross-sectional appearance, anthocyanin content, and ABTS radical scavenging activity were evaluated. Specific volume showed relatively limited variation across the tested formulations, including a range of 1.59–1.67 mL/g in the white-wheat powder series. Colored-wheat flour contained 4.24 mg/100 g anthocyanins compared with 0.99 mg/100 g in white-wheat flour, and anthocyanin content in steamed bread was governed mainly by wheat matrix. ABTS activity was affected by wheat matrix, jujube form, addition level, and their two-way interactions, reaching 66.15% in colored-wheat steamed bread containing 15% jujube pulp. Among the formulations tested, 10% jujube pulp in the colored-wheat system provided a more balanced response in product shape and antioxidant activity, whereas increasing the level to 15% further enhanced ABTS activity but reduced several instrumental texture attributes.
Chlorella vulgaris (CV) is a promising sustainable protein source; however, its rigid cell wall limits protein extraction efficiency. To address this challenge, we previously developed a two-step process involving dry bead milling (BM) followed by alkaline extraction, which achieved a protein solubilization yield of 47.3% using 0.1 M sodium hydroxide (NaOH). To further improve protein recovery, reduce alkaline consumption, and simplify processing, the present study developed single-step extraction strategies that integrate cell disruption and protein solubilization in a single operation. Among the evaluated approaches, a single-step high-pressure homogenization (HPH) process coupled with 0.1 M NaOH achieved a protein solubilization yield of 80.2% after two passes (~5 min, 35,000 psi), representing a 1.4-fold and 1.7-fold increase compared with the single-step BM process (wet BM, 1 h) and the previously reported two-step process (2 h), respectively. Protein functional properties were influenced by the extraction method, with the single-step BM extract showing superior water absorption capacity, foaming capacity, and emulsifying performance. Collectively, the single-step HPH process maximized protein extraction yield and process efficiency, whereas the single-step BM process enhanced protein functionalities. These findings advance the efficient utilization of CV as a sustainable alternative protein source.
Rice is one of the world’s most important staple crops, but its processing generates substantial quantities of byproducts, including rice husk, bran, straw, and broken rice, which are often underutilized or disposed of through environmentally unsustainable practices. Despite being treated as waste, these byproducts are rich sources of dietary fiber, proteins, lipids, phenolic compounds, vitamins, minerals, and other bioactive constituents with significant potential for food and industrial applications. This review aims to provide a comprehensive overview of established and emerging approaches for the sustainable valorization of rice production and processing byproducts. Relevant published literature was reviewed to identify current utilization pathways, emerging technologies, associated limitations, and future opportunities. Established applications include livestock farming, biochar production, biofuel generation, brewing, and rice bran oil extraction. In addition, recent advances in value-added food applications are discussed, including supercritical carbon dioxide (SC-CO2)-based extraction and drying technologies, aerogel production, bioplastics, fermentation, and 3D printing. These emerging technologies enable the recovery of high-value functional compounds, improve nutritional quality, and facilitate the development of sustainable food ingredients, biodegradable packaging materials, and personalized food products. Overall, integrating advanced processing technologies into rice byproduct valorization offers a promising pathway toward a circular bioeconomy by reducing waste, enhancing resource efficiency, and creating high-value products for the food industry. Continued interdisciplinary research and industrial collaboration will be essential to accelerate commercialization and maximize the sustainable utilization of rice processing byproducts.
Wolffia spp., commonly known as watermeal, is a nutrient-rich aquatic plant with potential as a sustainable food ingredient; however, its high moisture content (approximately 95%) necessitates effective drying to preserve product quality. This study evaluated hot-air oven and vacuum drying at 60 and 70 °C and subsequently investigated the effects of incorporating 0–20% watermeal powder into gluten-free rice bread as a product innovation. Vacuum drying at 70 °C produced powder with the lowest moisture content and water activity and the highest protein content (26.44 g/100 g), total phenolic content, and solubility. Based on these combined physicochemical and nutritional characteristics, the vacuum-drying-at-70 °C powder was selected for incorporation into gluten-free rice bread. The powder contained all nine essential amino acids, although their concentrations varied among drying treatments. Watermeal powder incorporation increased the viscoelastic moduli of the batter and enhanced its structural resistance and recovery behavior. Incorporating 20% watermeal powder increased the protein and crude fiber contents of the bread from 5.65 to 8.15 g/100 g and from 1.33 to 5.08 g/100 g, respectively, while decreasing the specific volume from 2.64 to 1.83 cm3/g and loaf height from 43.92 to 39.17 mm. Bread staling was evaluated during 3 days of storage at 25 ± 2 °C. Despite these changes, the bread remained sensorially acceptable, with an overall-liking score of 6.0. These findings demonstrate the potential of dried watermeal as a nutrient-rich functional ingredient for gluten-free bread, providing nutritional enhancement while maintaining acceptable product quality.
