scholarly journals Whey as a raw material for the production of functional beverages

2012 ◽  
Vol 66 (4) ◽  
pp. 567-579 ◽  
Author(s):  
Maja Bulatovic ◽  
Marica Rakin ◽  
Ljiljana Mojovic ◽  
Svetlana Nikolic ◽  
Maja Vukasinovic-Sekulic ◽  
...  
Keyword(s):  
Food Industry ◽  
World Market ◽  
Raw Material ◽  
Effective Solution ◽  
Way Of Life ◽  
Food Shortages ◽  
Functional Beverages ◽  
High Yields ◽  
By Products ◽  
Very High

One of the least utilized by-products of food industry, despite the great potential that is described, is the whey, which is obtained as a by-product of the technological process production of cheese and casein. The excess whey, which occurs in this process in very high yields, with failure to processing is becoming a very big polluter, what is completely at odds with the potential that such materials possess. On the other hand, the modern tempo and way of life, and increasingly polluted environmental also, impose the need to produce food products that would help the human body in the fight against harmful agents which are exposed to daily. One of the more effective solution is the production of fermented functional beverages based on whey, which achieved this intention in the most natural and most comfortable way. Considering the rather untapped potential of whey as a raw material and growing food shortages in the world market, the aim of this study was to analyze the possibilities of production of functional beverages based on whey, with satisfactory sensory characteristics, in order to demonstrate the attractiveness of whey as raw material in the food industry. This paper presents an overview of the wide possibilities for the use of whey with a special emphasis on its attractiveness and the necessity of its utilizing.

scholarly journals DEVELOPMENT OF FUNCTIONAL BEVERAGES FROM PLANTRAW MATERIALS — REPLACEMENTS FOR DAIRY PRODUCTS

Food systems ◽  
2019 ◽  
Vol 2 (2) ◽  
pp. 44-47
Author(s):  
N. E. Posokina ◽  
N. M. Alabina ◽  
A. Yu. Davydova
Keyword(s):  
Dairy Products ◽  
Nutritional Value ◽  
Raw Materials ◽  
Research Work ◽  
World Market ◽  
Raw Material ◽  
Sesame Seeds ◽  
Functional Beverages ◽  
Poppy Seeds ◽  
Functional Drink

Nowadays, there is a growing consumer interest in food products, made from vegeta-ble raw materials. The article is devoted to an actual topic related to the choice of plant mate-rials, based on its nutritional and biological value, in order to create functional beverages. The analysis of the world market of vegetable analogues of milk was implemented. Based on the literature, the following raw materials were analyzed: cashew nuts, cannabis fruits, sesame and poppy seeds, almond kernels, buckwheat seeds and oats, soybeans. The data on nutritional value, vitamin-mineral and amino acid composition, as well as the composition of fatty acids of the specified raw materials was presented. The conclusion is made about the perspective of its use for the manufacture of drinks, alternative cow’s milk. The article reflects the results of research work on the creation of a functional drink based on sesame seeds, provides information about the nutritional value and biochemical composition of the drink, made on the basis of this raw material. Sesame milk when used regularly can help prevent diseases of the car-diovascular system, the gastrointestinal tract, the musculoskeletal system.

scholarly journals Chicken Heads as a Promising By-Product for Preparation of Food Gelatins

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 494 ◽  
Author(s):  
Robert Gál ◽  
Pavel Mokrejš ◽  
Petr Mrázek ◽  
Jana Pavlačková ◽  
Dagmar Janáčová ◽  
...  
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Gel Strength ◽  
Raw Material ◽  
Considerable Proportion ◽  
Inorganic Solids ◽  
Technological Factors ◽  
Factors Influencing ◽  
Innovative Method ◽  
By Products

Every year, the poultry industry produces a large number of by-products such as chicken heads containing a considerable proportion of proteins, particularly collagen. To prepare gelatin is one of the possibilities to advantageously utilize these by-products as raw materials. The aim of the paper was to process chicken heads into gelatins. An innovative method for conditioning starting raw material was using the proteolytic enzyme. Three technological factors influencing the yield and properties of extracted gelatins were monitored including the amount of enzyme used in the conditioning of the raw material (0.4% and 1.6%), the time of the conditioning (18 and 48 h), and the first gelatin extraction time (1 and 4 h). The gelatin yield was between 20% and 36%. The gelatin gel strength ranged from 113 to 355 Bloom. The viscosity of the gelatin solution was determined between 1.4 and 9.5 mPa.s. The content of inorganic solids varied from 2.3% to 3.9% and the melting point of the gelatin gel was recorded between 34.5 and 42.2 °C. This study has shown that gelatin obtained from chicken heads has a promising potential with diverse possible applications in the food industry, pharmacy, and cosmetics.

scholarly journals The heat insulating properties of potato starch extruded with addition of chosen by- products of food industry

2014 ◽  
Vol 16 (4) ◽  
pp. 28-32 ◽  
Author(s):  
Ewa Zdybel ◽  
Ewa Tomaszewska-Ciosk ◽  
Gabriela Główczyńska ◽  
Wioletta Drożdż
Keyword(s):  
Heat Conductivity ◽  
Food Industry ◽  
Potato Starch ◽  
Raw Material ◽  
Insulating Materials ◽  
Potato Pulp ◽  
Insulating Properties ◽  
Heat Transition ◽  
By Products

Abstract The study was aimed at determination of time of heat transition through the layer of quince, apple, linen, rose pomace and potato pulp, as well as layer of potato starch and potato starch extruded with addition of above mentioned by-products. Additionally the attempt of creation a heat insulating barrier from researched raw material was made. The heat conductivity of researched materials was dependent on the type of material and its humidity. Extruded potato starch is characterized by smaller heat conductivity than potato starch extruded with addition of pomace. The obtained rigid extruded starch moulders were characterized by higher heat insulating properties than the loose beads. It is possible to use starch and by-products of food industry for production of heat insulating materials.

scholarly journals Brewer’s Spent Grains—Valuable Beer Industry By-Product

Biomolecules ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 1669
Author(s):  
Mateusz Jackowski ◽  
Łukasz Niedźwiecki ◽  
Kacper Jagiełło ◽  
Oliwia Uchańska ◽  
Anna Trusek
Keyword(s):  
Activated Carbon ◽  
Circular Economy ◽  
Food Industry ◽  
Hydrothermal Carbonization ◽  
Raw Material ◽  
Beer Industry ◽  
Spent Grains ◽  
Good Material ◽  
By Products ◽  
Global Food

The brewing sector is a significant part of the global food industry. Breweries produce large quantities of wastes, including wastewater and brewer’s spent grains. Currently, upcycling of food industry by-products is one of the principles of the circular economy. The aim of this review is to present possible ways to utilize common solid by-product from the brewing sector. Brewer’s spent grains (BSG) is a good material for sorption and processing into activated carbon. Another way to utilize spent grains is to use them as a fuel in raw form, after hydrothermal carbonization or as a feedstock for anaerobic digestion. The mentioned by-products may also be utilized in animal and human nutrition. Moreover, BSG is a waste rich in various substances that may be extracted for further utilization. It is likely that, in upcoming years, brewer’s spent grains will not be considered as a by-product, but as a desirable raw material for various branches of industry.

scholarly journals Hydrolates: By-products of essential oil distillation: Chemical composition, biological activity and potential uses

2020 ◽  
Vol 9 (2) ◽  
pp. 54-70
Author(s):  
Milica Aćimović ◽  
Vele Tešević ◽  
Katarina Smiljanić ◽  
Mirjana Cvetković ◽  
Jovana Stanković ◽  
...  
Keyword(s):  
Biological Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Food Industry ◽  
Fruits And Vegetables ◽  
Steam Distillation ◽  
Raw Material ◽  
Chemical Compositions ◽  
Organoleptic Properties ◽  
By Products

Hydrolates, also referred to as hydrosols, floral or distillate waters, as well as aromatic waters, are produced in the same isolation process with essential oils by steam distillation. A small amount of essential oil constituents is dissolved in hydrolates providing specific organoleptic properties and flavor, as well as biological activity which makes them useful as raw material in many industries. Their popularity is still on the rise, especially in aromatherapy. The objective in this review is to analyze the chemical compositions of hydrolates and their corresponding essential oils, as well as biological activity of hydrolates (antimicrobial, antioxidant and antiinflamatory) and potential uses, not only in food industry for flavoring, and preservation of fresh-cut fruits and vegetables, but also as functional (soft) drinks. However, hydrolates can be used in aromatherapy and cosmetics, as well as in organic agriculture and aquaculture.

scholarly journals Efficient Electrochemical N-Alkylation of N-Boc-Protected 4-Aminopyridines: Towards New Biologically Active Compounds

2014 ◽  
Vol 2014 ◽  
pp. 1-10 ◽  
Author(s):  
Marta Feroci ◽  
Isabella Chiarotto ◽  
Gianpiero Forte ◽  
Giovanna Simonetti ◽  
Felicia Diodata D'Auria ◽  
...  
Keyword(s):  
High Reactivity ◽  
Alkyl Halides ◽  
Biologically Active ◽  
Direct Reaction ◽  
Antiprotozoal Activity ◽  
Subsequent Reaction ◽  
Mild Conditions ◽  
High Yields ◽  
By Products ◽  
Very High

The use of electrogenerated acetonitrile anion allows the alkylation of N-Boc-4-aminopyridine in very high yields, under mild conditions and without by-products. The high reactivity of this base is due to its large tetraethylammonium counterion, which leaves the acetonitrile anion “naked.” The deprotection of the obtained compounds led to high yields in N-alkylated 4-aminopyridines. Nonsymmetrically dialkylated 4-aminopyridines were obtained by subsequent reaction of monoalkylated ones with t-BuOK and alkyl halides, while symmetrically dialkylated 4-aminopyridines were obtained by direct reaction of 4-aminopyridine with an excess of t-BuOK and alkyl halides. Some mono- and dialkyl-4-aminopyridines were selected to evaluate antifungal and antiprotozoal activity; the dialkylated 4-aminopyridines 3ac, 3ae and 3ff showed antifungal towards Cryptococcus neoformans; whereas 3cc, 3ee and 3ff showed antiprotozoal activity towards Leishmania infantum and Plasmodium falciparum.

Discotic liquid crystals of transition metal complexes 47: synthesis of phthalocyanine-fullerene dyads showing spontaneous homeotropic alignment

2012 ◽  
Vol 16 (12) ◽  
pp. 1261-1275 ◽  
Author(s):  
Tenpei Kamei ◽  
Takayuki Kato ◽  
Eiji Itoh ◽  
Kazuchika Ohta
Keyword(s):  
Transition Metal Complexes ◽  
Liquid Crystalline ◽  
Discotic Liquid Crystals ◽  
Temperature Dependent ◽  
X Ray ◽  
Bingel Reaction ◽  
Homeotropic Alignment ◽  
High Yields ◽  
By Products ◽  
Very High

In previous work, we successfully synthesized the first columnar liquid crystalline 1:1 phthalocyanine(Pc)-fullerene( C60 ) dyad, C12(OMalC60)PcCu (4), showing spontaneous homeotropic alignment, by using Bingel reaction. However, it gave undesirable 2:1 and 3:1 Pc- C60 by-products at the same time, so that the 1:1 Pc- C60 dyad (4) could be obtained in a very low yield (20%). On the other hand, in this work we have prepared novel Pc- C60 dyads, C12(OFbaC60)PcM (8: M = Co (a), Ni (b) and Cu (c)), by using Prato reaction. Very interestingly, it gave almost only the target 1:1 Pc- C60 dyads 8a–8c in very high yields (81–96%) with negligible amount of Pc- C60 by-products. These dyads 8a–8c and the precursor Pc derivatives were characterized by polarizing microscope, differential scanning calorimeter and temperature-dependent X-ray diffractometer. Thus, it was revealed that each of the dyads and precursors shows spontaneous homeotropic alignment in their Coltet mesophase.

Valorisation of by-Products/Waste of Agro-Food Industry by the Pyrolysis Process

2016 ◽  
Vol 3 (1) ◽  
pp. 1-11 ◽  
Author(s):  
D. Fino ◽  
◽  
Y.S. Camacho ◽  
S Bensaid ◽  
B. Ruggeri ◽  
...  
Keyword(s):  
Food Industry ◽  
Pyrolysis Process ◽  
By Products

Ecological aspects of modernization of alcohol industry enterprises at the present stage of development

2020 ◽  
Vol 5 (3) ◽  
pp. 179-184
Author(s):  
Marianna Havryshko ◽  
◽  
Olena Popovych ◽  
Halyna Yaremko ◽  
◽  
...  
Keyword(s):  
Wastewater Treatment ◽  
Food Industry ◽  
Ph Value ◽  
Negative Impact ◽  
Water Bodies ◽  
Raw Material ◽  
Present Stage ◽  
Alcohol Industry ◽  
Stage Of Development ◽  
World Industry

At the present stage of development, the entire world industry has faced the problem of rational use of renewable natural resources, in particular the most efficient ways of wastewater treatment and the use of accumulated waste in the production process as a secondary raw material. In particular, the alcohol industry, as one of the components of food, medical, chemical and various industries,leads to the formation of huge amounts of waste, including wastewater. The food industry, like any other industry, has a negative impact on the environment. Water bodies are the most affected by the food industry. Almost the first place in terms of water consumption per unit of production is the production of alcohol. Consumption of large amounts of water leads to the formation of wastewater, which is highly polluted and adversely affects the environment. Due to the high chemical and biological consumption of oxygen, specific color and odor, suspended solids, low pH value, the purification of such waste in the filtration fields and discharge into water bodies is not possible. The purpose of our work is: 1) conducting the analysis of the alcohol industry potential in Ukraine in recent years, and methods of waste disposal as a potential source for the development of bioenergy. 2) environmental aspects of the alcohol industry modernization at present stage of development and implementation of modern wastewater treatment technologies.

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