scholarly journals The effective usage is in feeding of tribal geese of unconventional additions

2016 ◽  
Vol 18 (2) ◽  
Author(s):  
L. M. Fialovych ◽  
Ia. I. Kyryliv
Keyword(s):  
Apple Pomace ◽  
Raw Material ◽  
Bioactive Substances ◽  
Feed Addition ◽  
Goose Eggs ◽  
Unconventional Feed

In materials of the article the question of influence of unconventional feed raw material of phytogenous (dry apple pomace) is reflected on content  of nutrients and bioactive substances in geese’s yolks. This feed addition, that was to the last time considered useless for this aim, contains in the composition many valuable substances, that can enrich the ration of bird. However, an increase level of raw cellulose of dry apple pomace (about 27.79%) something restrains introduction of them in the complement of the mixed fodder for a bird. However, geese are able to arrive at the corresponding level of the productivity after small concentrated as feeding. But in an order to promote ability of tribal bird  effectively to use the nutritives of this vegetable feed, there was a necessity of application of enzymic preparation. In particular, the use of enzymic preparation in the conditions of increase of unconventional digister, that has high nutrients qualities resulted in the increase of maintenance of vitamins (BAS) in geese’s yolks under the action of enzyme. Investigating maintenance of vitamins it was set in egg, that in yolks of eggs under the action of this addition the amount of vitamin  А grows for certain – on 1,01 –1,73 mgr /g   and vitamin of В2 – on 0,51 – 0,78 mgr /g that specifies on the better biological full value of goose eggs. It allows to get the better results of the productivity, in particular bearing rises on 17,5 %, and hatching of gooses  on 9,0 %.

Wastewater Treatment Using Marine Algae Biomass as Pollutants Removal

2018 ◽  
Vol 69 (5) ◽  
pp. 1089-1098
Author(s):  
Elena Suzana Biris Dorhoi ◽  
Maria Tofana ◽  
Simona Maria Chis ◽  
Carmen Elena Lupu ◽  
Ticuta Negreanu Pirjol
Keyword(s):  
Wastewater Treatment ◽  
Green Algae ◽  
Marine Algae ◽  
Tap Water ◽  
Ulva Lactuca ◽  
Raw Material ◽  
Bioactive Substances ◽  
Algae Biomass ◽  
Marine Biomass ◽  
Pollutants Removal

The valorification of the marine biomass is an important resource for many industries like pharmaceutical, supplying raw material for the extraction of bioactive substances (vitamins, sterols and collagen), cosmetics, biofertilizers and wastewater treatment. In the last years a special attention has been given to the use of macroalgae. The aim of this study was to emphasize the capacity of two representative green algae species frequent presents on the Romanian shore, Ulva lactuca (L.) and Cladophora vagabunda (L.) Hoek, to remove two usual detergents from wastewater. The green algae washed, dried at room temperature, macerated to powder were introduced into different filter paper for comparison, then immersed in waste water treated with different concentrations of detergents. Tap water was used for the experiment. The results show that Ulva lactuca (L.) species is suitable than Cladophora vagabunda (L.) Hoek species, for wastewater treatment.

scholarly journals Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 485
Author(s):  
Vera Schmid ◽  
Antje Trabert ◽  
Judith (Schäfer) Keller ◽  
Mirko Bunzel ◽  
Heike P. Karbstein ◽  
...  
Keyword(s):  
Water Absorption ◽  
Dietary Fiber ◽  
Water Solubility ◽  
Apple Pomace ◽  
Raw Material ◽  
Food Ingredients ◽  
Insoluble Dietary Fiber ◽  
Extrusion Processing ◽  
The Impact ◽  
Treated Apple

Food by-products can be used as natural and sustainable food ingredients. However, a modification is needed to improve the technofunctional properties according to the specific needs of designated applications. A lab-scale twin-screw extruder was used to process enzymatically treated apple pomace from commercial fruit juice production. To vary the range of the thermomechanical treatment, various screw speeds (200, 600, 1000 min−1), and screw configurations were applied to the raw material. Detailed chemical and functional analyses were performed to develop a comprehensive understanding of the impact of the extrusion processing on apple pomace composition and technofunctional properties as well as structures of individual polymers. Extrusion at moderate thermomechanical conditions increased the water absorption, swelling, and viscosity of the material. An increase in thermomechanical stress resulted in a higher water solubility index, but negatively affected the water absorption index, viscosity, and swelling. Scanning electron microscopy showed an extrusion-processing-related disruption of the cell wall. Dietary fiber analysis revealed an increase of soluble dietary fiber from 12.6 to 17.2 g/100 g dry matter at maximum thermo-mechanical treatment. Dietary fiber polysaccharide analysis demonstrated compositional changes, mainly in the insoluble dietary fiber fraction. In short, pectin polysaccharides seem to be susceptible to thermo-mechanical stress, especially arabinans as neutral side chains of rhamnogalacturonan I.

scholarly journals Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 807
Author(s):  
Dorota Gumul ◽  
Rafał Ziobro ◽  
Jarosław Korus ◽  
Marek Kruczek
Keyword(s):  
Raw Materials ◽  
Apple Pomace ◽  
Total Phenolic ◽  
Gluten Free ◽  
Bioactive Substances ◽  
Free Products ◽  
Total Polyphenol ◽  
Polyphenol Compounds ◽  
High Oxidative Stress ◽  
Vegetables And Fruits

Gluten-free products based on starch and hydrocolloids are deficient in nutrients and do not contain pro-health substances. Therefore, they should be enriched in raw materials naturally rich in antioxidants, especially if they are intended for celiac patients, prone to high oxidative stress. Apart from the traditionally used pseudo-cereals, seeds, vegetables and fruits, innovative substrates such as the by-product (especially in Poland) dry apple pomace could be applied. The study material consisted of gluten-free bread enriched with apple pomace. The content of individual polyphenols, the content of total polyphenol and flavonoids, and also the antioxidant potential of the bread were determined by the UPLC-PDA-MS/MS methods. It was observed that apple pomace was a natural concentrate of bioactive substances from the group of polyphenols. In summary, gluten-free bread with 5% content of apple pomace showed the highest organoleptic scores and contained high levels of phenolic compounds. The values of total phenolic content, and the amounts of flavonoids, phenolic acids and phloridzin in this bread were 2.5, 8, 4 and 21 times higher in comparison to control.

scholarly journals Useful Bioactive Substances from Wastes: Recovery of Trans-Resveratrol from Grapevine Stems

2016 ◽  
Vol 10 (1) ◽  
pp. 4-9 ◽  
Author(s):  
George Angelov ◽  
Lubomir Boyadzhiev ◽  
Silviya Georgieva
Keyword(s):  
Water Solubility ◽  
Pharmaceutical Preparations ◽  
Water Soluble ◽  
Raw Material ◽  
Bioactive Substances ◽  
Total Extract ◽  
Initial Extract ◽  
Efficient Extraction ◽  
Simple Extraction ◽  
The Many

The methods for producing natural resveratrol are of big interest because of the many health benefits of this substance and its increasing use in functional foods, food supplements and para-pharmaceutical preparations. Generally, resveratrol is extracted from different natural sources, most of them usually produced for consumption purposes (grapes, nuts). This paper presents a method for recovery of resveratrol from a widely available raw material - grapevine stems, a by-product of vine pruning. An efficient extraction-fractionation scheme is developed, based on shifting the phase equilibrium, by which more concentrated extracts of resveratrol are obtained. After a simple extraction, the initial extract is further separated into two fractions, containing either water or ethanol-soluble compounds. Using this approach, the resveratrol’s low water solubility helps isolate it from other water-soluble substances. The resulting product is almost ten times more concentrated in trans-resveratrol than the initial total extract. Additionally, a fraction containing water-soluble polyphenols is obtained, which could be used for water-based pharmaceutical and cosmetic preparations.

Improving the Productivity of Avocado Seed for Create High Value Products

2019 ◽  
Vol 394 ◽  
pp. 47-54
Author(s):  
Gerardo Espinosa-Garza ◽  
Imelda de Jesús Loera-Hernández ◽  
Jacobo Tijerina Aguilera
Keyword(s):  
Fatty Acids ◽  
Raw Material ◽  
Organic Load ◽  
Bioactive Substances ◽  
Cholesterol Levels ◽  
Therapeutic Properties ◽  
Processed Form ◽  
The Moment ◽  
Vegetables And Fruits ◽  
Avocado Seed

Nowadays there is a significant increase in the consumption of vegetables and fruits, due toall the therapeutic properties that have been associated with them, some of these fruits and vegetablesare consumed in processed form [1]. During the process, byproducts such as husks and seeds aregenerated, which are usually difficult to handle waste since they have a high organic load and carryan additional cost for their treatment [2]. Proteins, carbohydrates, bioactive substances, essential oils,are some of the compounds that can be found in this type of waste [3-6]. The subproduct mentionedcan be used as raw material for obtaining other products of high value for consumption. The objectiveof the present investigation was to determine the concentration of various minerals, fatty acids,resveratrol and phytosterols present in the avocado seed in order to add value to this residue. Afterconducting all these experiments in the laboratory, it was shown that the avocado seed containsresveratrol and other components that help improve glucose and cholesterol levels. An avocado seedsupplement was obtained that has been tested with rabbits for the moment.

scholarly journals Effect of Drying Methods and Ultrasonication in Improving the Antioxidant Activity and Total Phenolic Content of Apple Pomace Powder

2014 ◽  
Vol 4 (2) ◽  
pp. 68 ◽  
Author(s):  
Umesh C. Lohani ◽  
Kasiviswanathan Muthukumarappan
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Extrusion Process ◽  
Apple Pomace ◽  
Raw Material ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Full Factorial

Although extrusion is a promising process to develop ready to eat cereals and snacks, thermal treatment to raw material during extrusion results in degradation of phenolic compounds. Therefore, an approach was made to enhance the total phenolic content (TPC) and antioxidant activity (AA) of apple pomace (AP) prior to extrusion process. In this study, AP powder was naturally fermented (F) for 12 h and then was subjected to ultrasonication (U) at various conditions [25, 37, and 50 µm ultrasonication amplitude (UA) for 1, 2, and 3 min of ultrasonication time (UT)]. AP was then dried in oven (O) and microwave (MW), separately and thus four drying methods, i.e. O<sub>F</sub>-O<sub>U</sub>, O<sub>F</sub>-MW<sub>U</sub>, MW<sub>F</sub>-O<sub>U</sub>, MW<sub>F</sub>-MW<sub>U</sub> were used in combinations. Full factorial design was used for experimental plan and results were analyzed using statistical software. It was observed that drying method significantly affected the TPC and AA of AP powder followed by UA. UT did not have any significant effect on TPC, and AA. Maximum TPC, and AA observed for the AP powder dried in MW after fermentation and ultrasonication (MW<sub>F</sub>-MW<sub>U</sub>) at 50 µm UA for 3 min UT were 372.98 mg GAE/100g DW, and 729.67 µmol TE/100 g DW, respectively. MW<sub>F</sub>-MW<sub>U</sub> drying exhibited a more prominent disrupted and porous structure of AP powder compared with that of O<sub>F</sub>-O<sub>U</sub> drying.

scholarly journals Extraction of pectin from apple pomace

2005 ◽  
Vol 48 (2) ◽  
pp. 259-266 ◽  
Author(s):  
Maria Helene Canteri-Schemin ◽  
Heloísa Cristina Ramos Fertonani ◽  
Nina Waszczynskyj ◽  
Gilvan Wosiacki
Keyword(s):  
Apple Pomace ◽  
Raw Material ◽  
Small Scale ◽  
Acid Extraction ◽  
Optimum Conditions ◽  
Citric Acid Concentration ◽  
Apple Variety ◽  
By Products ◽  
Time Of Reaction

As apple-processing units are now in expansion in Brazil, industrial by-products like pomace play an important role in pectin manufacture. The objective of this article was to determine a pratical follow-up to the extraction of pectin from apple pomace and to characterize it in a laboratory, on a small scale, aiming at establishing the optimum conditions for acid extraction. The highest yields were obtained when [1]apple pomace was dried and ground to obtain an apple flour to be used as raw material, [2] citric or nitric acids were used and [3] when the citric acid concentration was 6.2 g/100 ml and the time of reaction was 153 minutes. The apple variety in itself was not significant in pectin yield. The degree of esterification (DE = 68.84 %) of the product obtained, as well as its physical looks, show the success of pectin extraction.

scholarly journals Experimental Determination of Biologically Active Compounds in Pomace of Siberian Beet and Carrot

2021 ◽  
Vol 51 (1) ◽  
pp. 179-187
Author(s):  
Anastasia Kozhemayko ◽  
Irina Sergeeva ◽  
Irina Dolgolyuk
Keyword(s):  
Functional Food ◽  
Nutritional Value ◽  
Raw Materials ◽  
Dry Weight ◽  
Biologically Active ◽  
Raw Material ◽  
Positive Trend ◽  
Bioactive Substances ◽  
Industrial Processing

Introduction. With the development of the food and processing industry, the matter of environmental pollution is becoming more and more acute. Environmental protection is based on the principle of rational use of natural resources and sustainable technology. Vegetable pomace is a secondary raw material; its amount depends on the production technology and equipment. The observed positive trend in the gross harvest of vegetables in open ground can increase the number of vegetable processing enterprises and the capacity of existing enterprises. Eventually, waste will start accumulating at processing sites, and it will have to be used as raw materials. The present paper features the content of biologically active substances in pomace of carrots and beets grown on the territory of the Siberian region and introduces options for their further use in functional foods. Study objects and methods. The research featured carrot pomace of the varieties Losinoostrovskaya, Nantskaya, and Queen of Autumn, as well as beet pomace of varieties Cylinder and Bordeaux. All the samples were harvested in the Kemerovo region in 2019. Determination of physical and chemical parameters was carried out using standard methods. Carotenoids, flavonoids, β-cyanine were studied using spectrometry and photocolorimetric method. Results and discussion. The experiment featured the content of bioactive substances in pomace of carrots and beets obtained during industrial processing. The content of carotenoids in carrots (mg of β-carotene per 100 g of dry weight): for Losinoostrovskaya variety – 23.56 ± 0.23; Nantskaya – 25.32 ± 0.18; Queen of Autumn – 20.78 ± 0.25. Flavonoid content (mg of catechol equivalent per 100 g of dry weight): Losinoostrovskaya – 12.02 ± 0.37; Nantskaya – 13.45 ± 0.56; Queen of Autumn – 11.50 ± 0.48. The content of β-cyanine in beets (mg per 100 g of dry weight): Cylinder – 100.0 ± 8.5; Bordeaux – 35.0 ± 1.8. The nutritional value of carrot and beet pomace with a mass fraction of moisture was 10%. The nutritional value of vegetable pomace is due to the high content of dietary fiber; therefore, the raw materials can be considered for functional food production. The content of biologically active substances in vegetable pomace (flavonoids, carotenoids, β-cyanines) can enhance the functional orientation of this secondary raw material when used in food technologies for the production of food of high nutritional value. Conclusion. The results obtained will make it possible to use the biochemical potential of plant raw materials in many aspects, as well as to obtain new functional food products, thereby expanding the range of healthy foods.

scholarly journals FOOD BIODEGRADABLE FILM CONTAINING CHITOSAN

2018 ◽  
pp. 124-131
Author(s):  
Sergeyi Alekseyevich Skolkov ◽  
Marina Sergeevna Moiseenko ◽  
Natalya Aleksandrovna Kirichko ◽  
Marfuga Dyusembaevna Mukatova
Keyword(s):  
Food Industry ◽  
Acetic Acid Solution ◽  
Meat Products ◽  
Raw Material ◽  
Forming Process ◽  
Biodegradable Film ◽  
Bioactive Substances ◽  
Food Dye ◽  
Film Forming ◽  
Minced Meat

The purpose of the study was to establish the possibility of using chitosan with a molecular mass of 19 kDa to cover the surface of the food product with a bio-degradable film. Experimental samples of the biodegradable film had in their composition glycerol transglutaminase, food dye and chitosan substituting a portion of gelatin. Chitosan used in pilot samples is a derivative from chitin which was obtained by processing the shell-containing raw material (a waste from the cutting of cooked crayfish), according to the requirements of TU 9289-003-48203178-2001. In composition of chitosan sample the water content (%) was 9, minerals 0.2 and insolubles 0.3. Chitosan was used as 2% solution in 2% acetic acid solution. The prepared solution of the film-forming composition was spread on the prepared surface and cooled at ambient temperature with further drying followed by the film-forming process. The food biodegradable film produced using the mentioned above method of chitosan application was 0.09-0.10 mm thick. It has been stated that the use of transglutaminase in food biodegradable film production improves film quality characteristics necessary for packaging materials used in the food industry. When biodegradable films are used in the food industry, molded meat products (cutlets, meatballs, sausages) from minced meat of warm-blooded animals, fish, poultry and from combined fish minced meat are wetted with the prepared film-forming composition fixed with circulating air at 25-30°C during 10 minutes. The wetting process is repeated 3-4 times to form a food biodegradable film of the required thickness on the surface of the molded product. The film produced protects the product surface prolonging its storage life and can be eaten together with the product. The film has properties of bioactive substances due to the presence of chitosan and presents an alternative to modern hardly decomposable packing materials.

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