Domestic food waste and agro-industrial by-products (AIBPs) occurring throughout the food chain, including production, processing, and storage, have become a global sustainability concern. Interestingly, this waste and these by-products contain a significant amount of commercially vital bioactive compounds, including polyphenols and carotenoids. Remarkably, discarded by-products such as fruit and vegetable peels contain more bioactive compounds than edible pulp. Thus, valorizing this waste and these by-products for commercially vital bioactive products can solve their disposal problems and help alleviate climate change crises. Additionally, it can generate surplus revenue, significantly improving food production and processing economics. Interestingly, several bioactive extracts derived from citrus peel, carrot pomace, olive leaf, and grape seed are commercially available, highlighting the importance of agro-food waste and by-product valorization. Considering this background information, this review aims to provide holistic information on major AIBPs; recovery methods of bioactive compounds focusing on polyphenols, carotenoids, oligosaccharides, and pectin; microencapsulation of isolated bioactive for enhanced physical, chemical, and biological properties; and their commercial application. In addition, green extraction methods are discussed, which have several advantages over conventional extraction. The concept of the circular bio-economy approach, challenges in waste valorization, and future perspective are also discussed.

Natural phytochemicals are well known to protect against numerous metabolic disorders. Anthocyanins are vacuolar pigments belonging to the parent class of flavonoids. They are well known for their potent antioxidant and gut microbiome-modulating properties, primarily responsible for minimizing the risk of cardiovascular diseases, diabetes, obesity, neurodegenerative diseases, cancer, and several other diseases associated with metabolic syndromes. Berries are the primary source of anthocyanin in the diet. The color and stability of anthocyanins are substantially influenced by external environmental conditions, constraining their applications in foods. Furthermore, the significantly low bioavailability of anthocyanins greatly diminishes the extent of the actual health benefits linked to these bioactive compounds. Multiple strategies have been successfully developed and utilized to enhance the stability and bioavailability of anthocyanins. This review provides a comprehensive view of the recent advancements in chemistry, biosynthesis, dietary sources, stabilization, bioavailability, industrial applications, and health benefits of anthocyanins. Finally, we summarize the prospects and challenges of applications of anthocyanin in foods.

This study aimed to comparatively analyze the carotenoids, tocopherols, fatty acids, and sterols (e.g., cholesterol) in the eggs of laying hens of early (24 weeks), intermediate (42 weeks), and late age (74 weeks), utilizing high-performance liquid chromatography (HPLC), gas chromatography (GC), and GC–mass spectrometry (MS). The results revealed the significantly (p < 0.05) highest content of nutritionally vital compounds (per g of egg yolk, fresh weight), which included (all-E-)-lutein (21.8 µg), (all-E-)-zeaxanthin (13.4 µg), α-tocopherol (76.5 µg), oleic acid (C18:1n9c; 83.3 mg), α-linolenic acid (C18:3n3; 0.68 mg), γ-linolenic acid (C18:3n6; 0.47 mg), arachidonic acid (C20:4n6; 8.11 mg), docosahexaenoic acid (DHA; C22:6n3; 2.06 mg), and total monounsaturated fatty acids (MUFAs; 94.7 mg) and n-3 polyunsaturated fatty acids (PUFAs; 2.74 mg) in the eggs of early-age laying hens compared to intermediate and late-age. Surprisingly, cholesterol was not significantly different in the eggs obtained from the different age groups. In contrast, the fat quality indices, including the lowest atherogenic index (AI) and thrombogenic index (TI) values and high hypocholesterolemic/hypercholesterolemic (h/H) fatty acid ratio, indicated the health-beneficial potential associated with fat intake from the eggs of intermediate and late-age laying hens. Overall, the results of the present investigation suggest that eggs from early-age laying hens can be recommended for a higher intake of antioxidant carotenoids and tocopherols, while the eggs from intermediate and late-age hens can be recommended for the intake of good quality fats.

In South Korea, a 154-kV single-phase superconducting fault current limiter (SFCL) system was developed and installed at the Gochang power test center of Korea Electric Power Corporation in 2016. Korea Electrotechnology Research Institute proposed a novel protection algorithm for the application of 154-kV SFCLs to a real power system and designed a protection scheme of the Gochang power test center. This paper verified the protection scheme using the hardware in the loop testing that a commercial protective relay system with the novel algorithm is tested by real time digital simulator.

This study determined the effects of physicochemical and microbial properties of emulsion as a fat replacer in meat analogs during freezing storage. Meat analogs were prepared with different fat replacers: vegetable oil (O) for control, oil in water emulsion (E), and non-emulsified oil in water emulsion (EC) for emulsion control. After that, meat analogs were stored for 0.5, one, three, and six months at −18 °C and −60 °C. The results showed that the drip loss of all samples was not significantly different (p > 0.05). However, the liquid holding capacity of EC and E was significantly higher than that of O (p < 0.05). Additionally, the microstructures of meat analogs of E and EC were smaller with denser pore sizes than O. This explains the significantly lower hardness of E and EC compared to O (p < 0.05). Overall, E showed superior physiochemical and sensory quality. During the storage, the stability of chemical properties, such as volatile basic nitrogen and thiobarbituric acid reactive substances, showed no significant changes (p > 0.05). Moreover, the microbial studies (total viable counts and Escherichia coli count) suggested that meat analogs did not deteriorate during the preparation and storage. Thus, this study suggests that emulsion-type fat replacers influence meat analogs’ physicochemical and sensorial properties. However, these properties are not influenced by the storage temperature and duration.

Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, and dairy product. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.