scholarly journals Removal of Excess Cellulose and Associated Polysaccharides in Fruit and Vegetable By-Products – Implication for Use in Feed for Monogastric Farm Animals

10.5772/53851 ◽  
2013 ◽  
Author(s):  
Annie King
Keyword(s):  
Farm Animals ◽  
Fruit And Vegetable ◽  
By Products

scholarly journals Fruit and Vegetable By-Products to Fortify Spreadable Cheese

Antioxidants ◽  
2018 ◽  
Vol 7 (5) ◽  
pp. 61 ◽  
Author(s):  
Annalisa Lucera ◽  
Cristina Costa ◽  
Valeria Marinelli ◽  
Maria Saccotelli ◽  
Matteo Del Nobile ◽  
...  
Keyword(s):  
Fruit And Vegetable ◽  
By Products

scholarly journals Volatile Composition and Enantioselective Analysis of Chiral Terpenoids of Nine Fruit and Vegetable Fibres Resulting from Juice Industry By-Products

2017 ◽  
Vol 2017 ◽  
pp. 1-11 ◽  
Author(s):  
Alexis Marsol-Vall ◽  
Barbara Sgorbini ◽  
Cecilia Cagliero ◽  
Carlo Bicchi ◽  
Jordi Eras ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Fruit Juice ◽  
Volatile Content ◽  
Drying Process ◽  
Fruit And Vegetable ◽  
Volatile Composition ◽  
Food Ingredients ◽  
Enantioselective Analysis ◽  
Enantiomeric Ratio ◽  
By Products

Fruit and vegetable fibres resulting as by-products of the fruit juice industry have won popularity because they can be valorised as food ingredients. In this regard, bioactive compounds have already been studied but little attention has been paid to their remaining volatiles. Considering all the samples, 57 volatiles were identified. Composition greatly differed between citrus and noncitrus fibres. The former presented over 90% of terpenoids, with limonene being the most abundant and ranging from 52.7% in lemon to 94.0% in tangerine flesh. Noncitrus fibres showed more variable compositions, with the predominant classes being aldehydes in apple (57.5%) and peach (69.7%), esters (54.0%) in pear, and terpenoids (35.3%) in carrot fibres. In addition, enantioselective analysis of some of the chiral terpenoids present in the fibre revealed that the enantiomeric ratio for selected compounds was similar to the corresponding volatile composition of raw fruits and vegetables and some derivatives, with the exception of terpinen-4-ol andα-terpineol, which showed variation, probably due to the drying process. The processing to which fruit residues were submitted produced fibres with low volatile content for noncitrus products. Otherwise, citrus fibres analysed still presented a high volatile composition when compared with noncitrus ones.

scholarly journals Assessment of antimicrobial potential of substances isolated from some wastes of meat processing industry

10.5219/1079 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 308-313
Author(s):  
Elena Alexandrovna Kotenkova ◽  
Ekaterina Polishchuk
Keyword(s):  
Antimicrobial Activity ◽  
Oral Cavity ◽  
Cost Effective ◽  
Farm Animals ◽  
Meat Processing ◽  
Processing Industry ◽  
Mucous Membranes ◽  
Proteomic Study ◽  
Mass Spectrometric Identification ◽  
By Products

The slaughter of farm animals generates a large number of by-products. Meat waste management includes various methods, but cost-effective technologies are still in priority. This manuscript reports the results of the study of antimicrobial activity of substances isolated from such wastes of meat processing industry as bovine and pork mucous membranes and epithelial tissues. Proteomic study included two-dimensional electrophoresis with following mass spectrometric identification. Antimicrobial activity against L. monocytogenes, P. aeruginosa and S. aureus of neutralized native extracts and after enzymatic treatment as well as its ultrafiltrates was determined by flow cytometry with EvaGreen and PI dyes. It was shown that a large number of histones were found in bovine mucous membranes as well as several tissue-specific proteins, which would be a precursor of bioactive peptides. Bovine mucous membranes of the tongue and nasal cavity possessed the greatest activity in relation to P. aeruginosa, the rate of surviving cells decreased to 22.0%. Bovine mucous membranes of the rectum and the oral cavity, submandibular lymph nodes, pig mucous membranes of the larynx, tongue, lips, and rectum increased dead cells count up to 40% of all cells. Bovine nasal mucosa and pork mucous of labial cavity possessed the greatest activity against S. aureus, the rate of surviving cells did not exceed 10.0%. Determination of antimicrobial action against L. monocytogenes of native samples and treated with trypsin showed that bovine mucous membranes of the rectum and oral cavity, pork mucosa of the lips and submandibular glands were the most active. Treatment with trypsin or ultrafiltration demonstrated different effects on activity of samples. It was shown the perspectivity of recycling of such type of by-products into effective and demanded substances which can be used, for example, in the food industry as an alternative to chemical preservatives.

scholarly journals Utilization of Vegetable and Fruit By-products as Functional Ingredient and Food

2021 ◽  
Vol 8 ◽  
Author(s):  
Ke Qi Lau ◽  
Mohd Redzwan Sabran ◽  
Siti Raihanah Shafie
Keyword(s):  
Nutritional Value ◽  
Functional Foods ◽  
Agricultural Sector ◽  
Review Article ◽  
Food Wastes ◽  
Fruit And Vegetable ◽  
Functional Ingredient ◽  
Global Demand ◽  
Different Types ◽  
By Products

With the constant growth of the human population, the global demand for food is increasing annually. Food security is an arising issue due to decreased resources and massive waste production from the agricultural sector. For example, not all parts of fruits and vegetables are consumed by consumers, and this phenomenon can lead to huge amounts of food wastes that are produced globally. Moreover, non-utilized agriculture by-products, including seed coat, hull, husk, peels, seeds, and pomace, can cause environmental issues. Hence, efficiently utilizing food wastes, such as vegetable and fruit by-products, could be a way to increase food sustainability, and in line with the United Nations Sustainable Development Goal (SDG) to ensure sustainable consumption and production patterns. Moreover, certain agriculture by-products are reported to have a high nutritional value and could be potentially used as functional ingredient and food in the food industry. This review article summarizes findings on the development of new functional foods by utilizing different types of agriculture by-products, that is, vegetable and fruit by-products as ingredients. Furthermore, the nutritional values, processing methods, product acceptability, and potential uses of these vegetable and fruit by-products are also discussed. These by-products can be an alternative source of nutrients to support the global demand for functional foods and as one of the strategies to cope with food insecurity. Studies have shown that different types of fruit and vegetable by-products were well-incorporated in the development of functional foods, such as bakery products and dairy products. Of great importance, this review article provides an insight of the nutritional value, health benefits, and utilization of fruit and vegetable by-products.

scholarly journals The nutritional potential of grape by-products from the area of Slovakia and Austria

2020 ◽  
pp. 1 ◽  
Author(s):  
Ondrej Hanušovský ◽  
Branislav Gálik ◽  
Daniel Bíro ◽  
Milan Šimko ◽  
Miroslav Juráček ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Condensed Tannins ◽  
Nutritional Value ◽  
Slovak Republic ◽  
Grape Pomace ◽  
Farm Animals ◽  
Substantial Contribution ◽  
Animal Nutrition ◽  
Crude Fibre ◽  
By Products

Current experiments with farm animals showed that it is possible to use grape by-products as a source of nutrients in animal nutrition. In the present experiment, we hypothesize that one reason for the variation among feeding trials, besides production steps affecting byproduct quality in winery, the variation among cultivars may have substantial contribution. The main aim of this study was to analyse grape pomace and stems from the area of Slovak Republic and Austria to evaluate their nutritional value for animals. In total, 54 samples of 3 grape varieties from 6 different locations were analysed. In each variety basic nutrients, antioxidant activity, total phenols, condensed tannins and proteins participation was determined according to standard analytical methods. The results show that the grape pomace had the highest ratio of crude proteins, crude fat and crude fibre with the solid concentrations of sugars, except of variety from red grape. Then, the grape stem is characterised with balanced content of crude protein, crude fibre and nitrogen free extracts with residual sugars and the highest antioxidant activity. By-products from the winery production have average nutritional value because of higher content of lignin that could be limiting factor for the digestibility. Neverthelles, there are interactions between the fibre fractions, condensed tannins, total polyphenols and antioxidant activity. Analysed data shows, that grape by-products have a potential in animal nutrition as a source of bioactive compounds, however there exists differences between the locations and varieties.

scholarly journals Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products

RSC Advances ◽  
2020 ◽  
Vol 10 (28) ◽  
pp. 16783-16790
Author(s):  
Katalin Solyom ◽  
Pilar Rosales Lopez ◽  
Patricia Esquivel ◽  
Ana Lucia ◽  
Vásquez-Caicedo
Keyword(s):  
Dielectric Properties ◽  
Food Waste ◽  
Effect Of Temperature ◽  
Fruit And Vegetable ◽  
Moisture Contents ◽  
Waste Composition ◽  
By Products

If processing alters the food-waste composition, dielectric properties are affected and need to be determined for efficient microwave processes.

scholarly journals Correction: Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products

RSC Advances ◽  
2020 ◽  
Vol 10 (32) ◽  
pp. 19088-19088
Author(s):  
Katalin Solyom ◽  
Pilar Rosales López ◽  
Patricia Esquivel ◽  
Ana Lucía Vásquez-Caicedo
Keyword(s):  
Dielectric Properties ◽  
Effect Of Temperature ◽  
Fruit And Vegetable ◽  
Moisture Contents ◽  
Correction Effect ◽  
By Products

Correction for ‘Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products’ by Katalin Solyom et al., RSC Adv., 2020, 10, 16783–16790, DOI: 10.1039/C9RA10639A.

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