INFORM April 2025

inform April 2025, Vol. 36 (4) • 33

Sustainable grape seed oil processing: Green solvent extraction and byproduct valorization Cravotto, C., at al. , Food and Bioproducts Processing , 149, 428, 2025. https://doi.org/10.1016/j.fbp.2024.12.006 The extraction of grape seed oil (GSO) for food and cosmetic applications was performed with 2-methyloxolane (2-MeOx) as a green solvent. The oil extraction yield, the tocopherol and tocotrie nol content, the fatty acid and polyphenol profiles of the oils were analysed and compared with hexane. The entire extraction process, including the oil chemical refining, was further investigated on a pilot scale (15-litre extractor). Oil refining had a negative effect on the micronutrient content. The content of sterols, tocols and poly phenols was reduced by 19.78 %, 47.6 % and 99 % respectively. High amounts of polyphenols were recovered in refining by-products, with approximately 80 % found in gums and 10 % in soap-stock. The poly phenols contained in the crude oil and gums demonstrated effective intracellular ROS inhibition in HaCaT keratinocytes and BJ fibro blasts, as well as an anti-melanogenic effect on B16-F10 murine mel anoma cells. Consequently, these products are proposed as valuable cosmetic ingredients for treating hyperpigmentation disorders. In conclusion, 2-MeOx is an excellent alternative to hexane for GSO extraction, offering high extraction efficiency, a safer toxicological profile, and the production of oil and byproducts with promising food and cosmetic applications.

Upcycling commercial nut byproducts for food, nutraceutical, and pharmaceutical applications: A comprehensive review Alasalvar,C., et al. , Food Chemistry , 467, 142222, 2025. https://doi.org/10.1016/j.foodchem.2024.142222 This article presents a comprehensive overview of upcycling commercial nut byproducts (such as almond, Brazil nut, cashew, hazelnut, macadamia, peanut (also known as a legume), pecan, pine nut, pistachio, and walnut) for food, nutraceutical, and phar maceutical applications. Upcycling nut byproducts, namely husk/ hull, hard shell, brown skin, defatted flour/meal/cake, pine cone, cashew nut shell liquid, cashew apple, walnut septum, and dreg/ okara, has great potential, not only to reduce/minimise waste, but also to fit within the circular economy concept. Each byproduct has its own unique functional properties, which can bring significant value. These byproducts can be used as value-added ingredients to promote better health and well-being, due to their rich sources of diverse bioactive components/phytochemicals, polysaccharides, fibre, lignin, prebiotics, oils, proteins, bioactive peptides, miner als, and vitamins, among other components. This comprehensive review provides a basis for future research and development of product applications for nut byproducts. More studies are needed on novel product development to valorise nut byproducts.

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