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Chen A, Han Z, Xie X, Song C, Zhang X, Zhao Y. Co-composting sugar-containing waste with chicken manure-A new approach to carbon sequestration. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2024; 356:120609. [PMID: 38498961 DOI: 10.1016/j.jenvman.2024.120609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 02/18/2024] [Accepted: 03/10/2024] [Indexed: 03/20/2024]
Abstract
Improving resource use is a pressing research issue because of the huge potential organic waste market. Composting is a recycling technique, treatment to achieve the dual effect of resource recovery and zero waste. Waste composition varies: for example, chicken manure is rich in protein, straw contains wood fibres, fruit and vegetables contain sugar, and food waste contains starch. When considering combining waste streams for composting, it is important to ask if this approach can reduce overall composting costs while achieving a more concentrated result. Chicken manure, in particular, presents a unique challenge. This is due to its high protein content. The lack of precursor sugars for glucosamine condensation in chicken manure results in lower humus content in the final compost than other composting methods. To address this, we conducted experiments to investigate whether adding sugary fruits and vegetables to a chicken manure composting system would improve compost quality. To improve experimental results, we used sucrose and maltose instead of fruit and vegetable waste. Sugars added to chicken manure composting resulted in a significant increase in humic substance (HS) content, with improvements of 9.0% and 17.4%, respectively, compared to the control. Sucrose and maltose have a similar effect on the formation of humic substances. These results demonstrate the feasibility of composting fruit and vegetable waste with chicken manure, providing a theoretical basis for future composting experiments.
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Affiliation(s)
- Anqi Chen
- College of Life Science, Northeast Agricultural University, Harbin, 150030, China
| | - Ziyi Han
- College of Life Science, Northeast Agricultural University, Harbin, 150030, China
| | - Xinyu Xie
- College of Life Science, Northeast Agricultural University, Harbin, 150030, China
| | - Caihong Song
- College of Life Science, Liaocheng University, LiaoCheng, 252000, China
| | - Xu Zhang
- College of Life Science, Northeast Agricultural University, Harbin, 150030, China
| | - Yue Zhao
- College of Life Science, Northeast Agricultural University, Harbin, 150030, China.
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2
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Manthei A, López-Gámez G, Martín-Belloso O, Elez-Martínez P, Soliva-Fortuny R. Relationship between Physicochemical, Techno-Functional and Health-Promoting Properties of Fiber-Rich Fruit and Vegetable By-Products and Their Enhancement by Emerging Technologies. Foods 2023; 12:3720. [PMID: 37893613 PMCID: PMC10606636 DOI: 10.3390/foods12203720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/20/2023] [Accepted: 10/06/2023] [Indexed: 10/29/2023] Open
Abstract
The preparation and processing of fruits and vegetables produce high amounts of underutilized fractions, such as pomace and peel, which present a risk to the environment but constitute a valuable source of dietary fiber (DF) and bioactive compounds. The utilization of these fiber-rich products as functional food ingredients demands the application of treatments to improve their techno-functional properties, such as oil and water binding, and health-related properties, such as fermentability, adsorption, and retardation capacities of glucose, cholesterol, and bile acids. The enhancement of health-promoting properties is strongly connected with certain structural and techno-functional characteristics, such as the soluble DF content, presence of hydrophobic groups, and viscosity. Novel physical, environmentally friendly technologies, such as ultrasound (US), high-pressure processing (HPP), extrusion, and microwave, have been found to have higher potential than chemical and comminution techniques in causing desirable structural alterations of the DF network that lead to the improvement of techno-functionality and health promotion. The application of enzymes was related to higher soluble DF content, which might be associated with improved DF properties. Combined physical and enzymatic treatments can aid solubilization and modifications, but their benefit needs to be evaluated for each DF source and the desired outcome.
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Affiliation(s)
| | | | | | | | - Robert Soliva-Fortuny
- Department of Food Technology, Engineering and Science, University of Lleida/Agrotecnio-CeRCA Center, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Spain; (A.M.)
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3
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Jagelaviciute J, Staniulyte G, Cizeikiene D, Basinskiene L. Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Apple Pomace and Its Application for Wheat Bread Making. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01054-w. [PMID: 36899145 DOI: 10.1007/s11130-023-01054-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 02/20/2023] [Indexed: 06/18/2023]
Abstract
The aim of this work was to evaluate the influence of enzymatic hydrolysis on dietary fiber, phenolic compounds and technological properties of apple pomace as wheat bread supplement. Apple pomace was hydrolyzed with Viscozyme® L, Pectinex® Ultra Tropical, Celluclast® 1.5 L for 1 and 5 h. Soluble (SDF) and insoluble (IDF) dietary fiber, reducing sugars and the total phenolic contents (TPC), along with the technological properties (water and oil retention capacities, solubility index, emulsion stability) of treated apple pomace were evaluated. The prebiotic activity of apple pomace water-soluble fraction on two probiotic strains Lactobacillus acidophilus DSM 20079 and Bifidobacterium animalis DSM 20105 was investigated. Treatment with Celluclast® 1.5 L increased SDF, reducing sugars, SDF/IDF ratio and decreased IDF of apple pomace. While treatment with Viscozyme® L, Pectinex® Ultra Tropical increased reducing sugars, solubility index and TPC, but in most cases reduced oil and water retention capacities, decreased SDF and IDF content. All apple pomace extracts promoted growth of probiotic strains. Addition of 5% of apple pomace hydrolyzed with Celluclast® 1.5 L did not have negative impact on wheat bread, while addition of other enzymatically hydrolyzed apple pomaces decreased pH, specific volume and porosity of wheat bread. Obtained results suggest that apple pomace enzymatically hydrolyzed with Celluclast® 1.5 L can be potentially used for wheat bread supplementation with dietary fiber.
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Affiliation(s)
- Jolita Jagelaviciute
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254, Kaunas, Lithuania
| | - Guste Staniulyte
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254, Kaunas, Lithuania
| | - Dalia Cizeikiene
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254, Kaunas, Lithuania
| | - Loreta Basinskiene
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254, Kaunas, Lithuania.
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4
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Fidriyanto R, Singh BP, Manju KM, Widyastuti Y, Goel G. Multivariate analysis of structural and functional properties of fibres from apple pomace using different extraction methods. FOOD PRODUCTION, PROCESSING AND NUTRITION 2023. [DOI: 10.1186/s43014-022-00119-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
AbstractIn recent years, diets rich in fibres have become more popular due to their well-documented beneficial health effects. This has driven exploration of novel dietary fibres from various bioresources. Apple pomace, an industrial waste rich in fibres was used in this study to extract the insoluble dietary fibres. The effect of various extraction methods (hot water, acid, and alkali) on the physico-chemical, structural and functional properties, and prebiotic activity of dietary fibres was evaluated. Hot water extraction resulted in highest yield of dietary fibres in comparison to other methods (p < 0.05). All the fractions resulted in different organization of fibrous components as depicted by scanning electron micrographs, Fourier Transform Infrared spectroscopy (FTIR), X-Ray Diffraction (XRD) pattern and Thermo Gravimetric Analysis (TGA). The acid extracted fibre fraction was observed to be amorphous with loose and porous structure whereas the alkali extracted fraction was more thermal stable based on TGA profile. Among the functional properties, acid extracted dietary fibres fraction possessed highest water and oil holding capacity (p < 0.05). The hot water extracted dietary fraction resulted in maximum increase in viable cell count of standard probiotic strains Lactobacillus sporogenes and Streptococcus faecalis. The Principal Component Analysis revealed that acid extracted fraction possessed better functional activity which also correlates with the structural properties whereas for prebiotic activities, the fibre obtained from hot water extraction method served the best method. These results indicate that dietary fibres extracted through hot water can be employed as a potential prebiotic substrate for the probiotic cultures and could be further explored in foods to improve textural, functional, and bioactive properties of foods.
Graphical Abstract
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5
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Kruczek M, Gumul D, Korus A, Buksa K, Ziobro R. Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace. Antioxidants (Basel) 2023; 12:antiox12020324. [PMID: 36829883 PMCID: PMC9952554 DOI: 10.3390/antiox12020324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/26/2023] [Accepted: 01/27/2023] [Indexed: 01/31/2023] Open
Abstract
The post-production leftovers after the pressing of apple juice are a rich source of health-promoting compounds, which could be used in the food industry for the manufacture of dietary foods, applicable also for people with celiac disease. This raw material is currently little used, and the cost of its disposal is considerable. Therefore, an attempt was made to enrich gluten-free cookies with different proportions of apple pomace. The content of individual polyphenols determined by the UPLC-PDA-MS/MS method, basic chemical composition, physical properties of cookies with 15%, 30%, 45%, and 60% apple pomace, were evaluated. It was found that apple pomace in gluten-free cookies caused an increase in the content of phenolic acids, quercetin derivatives, flavan-3-ols and dihydrochalcones. An elevation in protein, fat, and minerals was also observed. The growing share of apple pomace caused a significant increase in the content of total fiber, soluble, and insoluble fractions, but resulted in an increase in the hardness and darkening of the cookies while reducing their volume.
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Affiliation(s)
- Marek Kruczek
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Dorota Gumul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Anna Korus
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Krzysztof Buksa
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Rafał Ziobro
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
- Correspondence:
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Resende LM, Franca AS. Jabuticaba ( Plinia sp.) Peel as a Source of Pectin: Characterization and Effect of Different Extraction Methods. Foods 2022; 12:foods12010117. [PMID: 36613333 PMCID: PMC9818410 DOI: 10.3390/foods12010117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 12/15/2022] [Accepted: 12/21/2022] [Indexed: 12/28/2022] Open
Abstract
The peel of jabuticaba, a small fruit native to Brazil, has been shown to be a potential source of antioxidants and soluble dietary fibers. In this study, flours prepared from these peels were evaluated as a source of pectin. Different extraction methods were employed: ultrasound (US) extraction followed by low temperature heating (40 °C); in a microwave (MW) without (method 1) or with cellulase (method 2) or hemicellulase (method 3); or in a water bath (method 4). Pectin yields ranged from approximately 18% for methods 1 and 4 up to 22% for enzyme-assisted extractions (methods 2 and 3). Methods that did not employ enzymes resulted in low amounts of methoxyl pectins, as opposed to high amounts of methoxyl pectins obtained after enzyme treatment. Cyanidin-3-O-glucoside (C3G) and ellagic acid were the main phenolic compounds found in jabuticaba peel pectins, with higher C3G levels obtained with enzyme-free extraction (methods 1 and 4). All pectins from jabuticaba peel presented a reddish tone, good emulsifying properties and high swelling capacity. The pectin extracted using US+MW+cellulase (method 2) presented better emulsifying performance (higher values of emulsifying activity and emulsion stability), more effective than commercially available citrus pectin.
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Affiliation(s)
- Laís M. Resende
- PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, Brazil
| | - Adriana S. Franca
- PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, Brazil
- DEMEC, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, Brazil
- Correspondence:
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7
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Iqbal S, Tirpanalan-Staben Ö, Franke K. Modification of Dietary Fibers to Valorize the By-Products of Cereal, Fruit and Vegetable Industry-A Review on Treatment Methods. PLANTS (BASEL, SWITZERLAND) 2022; 11:3466. [PMID: 36559578 PMCID: PMC9781242 DOI: 10.3390/plants11243466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 12/06/2022] [Accepted: 12/07/2022] [Indexed: 06/17/2023]
Abstract
Many by-products originating from cereal, fruit and vegetable industries contain quite high amounts of dietary fiber (DF), which play an important role in maintaining the healthy state of the human body. Nevertheless, huge proportions of these by-products are still underutilized as feed ingredients, to generate energy within an anaerobic digestion plant or even landfilled. One of the biggest hindrances in the valorization of such by-products is their very low soluble dietary fiber (SDF) to insoluble dietary fiber (IDF) ratios, impairing their nutritional functionality, palatability and technological applicability. Therefore, it is of interest to develop methods that can enhance the SDF to IDF ratio and that can be applied to the by-product streams of the food industry, enabling better valorization perspectives for human nutrition purposes. In this regard, the review paper provides an overview of existing technologies to modify the SDF to IDF ratio in by-products of the food industry by means of physical, chemical and biological treatments. For each type of treatment, available data on application examples including achieved increases in SDF contents are given. Additionally, a comparative discussion regarding the advantages and disadvantages of these methods is provided.
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8
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Ultrasonic Processing of Food Waste to Generate Value-Added Products. Foods 2022; 11:foods11142035. [PMID: 35885279 PMCID: PMC9319240 DOI: 10.3390/foods11142035] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 07/04/2022] [Accepted: 07/06/2022] [Indexed: 02/04/2023] Open
Abstract
Ultrasonic processing has a great potential to transform waste from the food and agriculture industry into value-added products. In this review article, we discuss the use of ultrasound for the valorisation of food and agricultural waste. Ultrasonic processing is considered a green technology as compared to the conventional chemical extraction/processing methods. The influence of ultrasound pre-treatment on the soluble chemical oxygen demand (SCOD), particle size, and cell wall content of food waste is first discussed. The use of ultrasonic processing to produce/extract bioactives such as oil, polyphenolic, polysaccharides, fatty acids, organic acids, protein, lipids, and enzymes is highlighted. Moreover, ultrasonic processing in bioenergy production from food waste such as green methane, hydrogen, biodiesel, and ethanol through anaerobic digestion is also reviewed. The conversion of waste oils into biofuels with the use of ultrasound is presented. The latest developments and future prospective on the use of ultrasound in developing energy-efficient methods to convert food and agricultural waste into value-added products are summarised.
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9
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He Y, Wang B, Wen L, Wang F, Yu H, Chen D, Su X, Zhang C. Effects of dietary fiber on human health. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.07.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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10
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Cao TC, Nguyen TP, Nguyen SN, Tran TTT, Ton NMN, Le VVM. Cellulase-treated deoiled rice bran: effects of treatment conditions on dietary fiber content and utilization for formulation of cookies. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01209-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Lucarini M, Durazzo A, Bernini R, Campo M, Vita C, Souto EB, Lombardi-Boccia G, Ramadan MF, Santini A, Romani A. Fruit Wastes as a Valuable Source of Value-Added Compounds: A Collaborative Perspective. Molecules 2021; 26:6338. [PMID: 34770747 PMCID: PMC8586962 DOI: 10.3390/molecules26216338] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 09/26/2021] [Accepted: 10/13/2021] [Indexed: 01/06/2023] Open
Abstract
The by-products/wastes from agro-food and in particular the fruit industry represents from one side an issue since they cannot be disposed as such for their impact on the environment but they need to be treated as a waste. However, on the other side, they are a source of bioactive healthy useful compounds which can be recovered and be the starting material for other products in the view of sustainability and a circular economy addressing the global goal of "zero waste" in the environment. An updated view of the state of art of the research on fruit wastes is here given under this perspective. The topic is defined as follows: (i) literature quantitative analysis of fruit waste/by-products, with particular regards to linkage with health; (ii) an updated view of conventional and innovative extraction procedures; (iii) high-value added compounds obtained from fruit waste and associated biological properties; (iv) fruit wastes presence and relevance in updated databases. Nowadays, the investigation of the main components and related bioactivities of fruit wastes is being continuously explored throughout integrated and multidisciplinary approaches towards the exploitation of emerging fields of application which may allow to create economic, environmental, and social value in the design of an eco-friendly approach of the fruit wastes.
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Affiliation(s)
- Massimo Lucarini
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy;
| | - Alessandra Durazzo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy;
| | - Roberta Bernini
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy;
| | - Margherita Campo
- PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement Technology and Analysis)-DiSIA, Department of Statistics, Computer Science, Applications “G. Parenti”, University of Florence, Via U. Schiff, 6-50019 Sesto Fiorentino, 50121 Florence, Italy; (M.C.); (A.R.)
| | - Chiara Vita
- QuMAP-PIN S.c.r.l.-Polo Universitario “Città di Prato” Servizi didattici e scientifici per l’Università di Firenze, Piazza Giovanni Ciardi, 25-59100 Prato, Italy;
| | - Eliana B. Souto
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal;
- CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | | | - Mohamed Fawzy Ramadan
- Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt;
- Deanship of Scientific Research, Umm Al-Qura University, Makkah 24231, Saudi Arabia
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy;
| | - Annalisa Romani
- PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement Technology and Analysis)-DiSIA, Department of Statistics, Computer Science, Applications “G. Parenti”, University of Florence, Via U. Schiff, 6-50019 Sesto Fiorentino, 50121 Florence, Italy; (M.C.); (A.R.)
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De la Peña-Armada R, Villanueva-Suárez MJ, Molina-García AD, Rupérez P, Mateos-Aparicio I. Novel rich-in-soluble dietary fiber apple ingredient obtained from the synergistic effect of high hydrostatic pressure aided by Celluclast®. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111421] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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13
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Silva Ribeiro G, Conceição Monteiro MK, Rodrigues do Carmo J, da Silva Pena R, Campos Chisté R. Peach palm flour: production, hygroscopic behaviour and application in cookies. Heliyon 2021; 7:e07062. [PMID: 34041403 PMCID: PMC8144666 DOI: 10.1016/j.heliyon.2021.e07062] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 03/26/2021] [Accepted: 05/10/2021] [Indexed: 11/29/2022] Open
Abstract
In this work, two types of flour from peach palm fruits (Bactris gasipaes) were prepared to be used to produce cookies: one with the whole fruit (pulp + peel) and another one with only the pulp. Analyses of proximate composition, physicochemical and hygroscopic behaviour were carried out in both flour, as well as sensory analysis of the produced cookies. Both the types of flour did not differ statistically in total lipids, total carbohydrates and ashes (p > 0.05). Among the mathematical models tested for the prediction of the hygroscopic behaviour of both flour, Halsey model showed the best fit to the experimental data (R2 = 0.99 and P<10%). The cookies produced with both types of peach palm flour presented low moisture (4.9-6.2%), high lipid content (25.56-26.37%) and total carbohydrates (59.10-61.84%), resulting in a product with high total energetic value (501.8-502.8 kcal/100 g). Based on the results of acceptance test, both cookie formulations presented good sensory acceptance (>70%). The purchase intention inquiry showed that the cookie prepared with the whole fruit flour presented the highest percentage of purchase intention (85%), which demonstrate that the use of peach palm peels in the development of new food products represent an excellent alternative for the use of by-products.
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Affiliation(s)
- Gessica Silva Ribeiro
- Institute of Health Sciences (ICS), Federal University of Pará (UFPA), 66075-110, Belém, Pará, Brazil
| | | | - Juliana Rodrigues do Carmo
- Department of Food Science (DCA), Federal University of Lavras (UFLA), 37200-900, Lavras, Minas Gerais, Brazil
- Institute of Technology (ITEC), Federal University of Pará (UFPA), 66075-110, Belém, Pará, Brazil
| | - Rosinelson da Silva Pena
- Institute of Technology (ITEC), Federal University of Pará (UFPA), 66075-110, Belém, Pará, Brazil
| | - Renan Campos Chisté
- Institute of Technology (ITEC), Federal University of Pará (UFPA), 66075-110, Belém, Pará, Brazil
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14
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Physicochemical and functional properties of dietary fiber from pummelo (Citrus grandis L. Osbeck) and grapefruit (Citrus paradisi Mcfad) cultivars. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100890] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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15
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Kumar K, Srivastav S, Sharanagat VS. Ultrasound assisted extraction (UAE) of bioactive compounds from fruit and vegetable processing by-products: A review. ULTRASONICS SONOCHEMISTRY 2021; 70:105325. [PMID: 32920300 PMCID: PMC7786612 DOI: 10.1016/j.ultsonch.2020.105325] [Citation(s) in RCA: 275] [Impact Index Per Article: 91.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 07/24/2020] [Accepted: 08/27/2020] [Indexed: 05/08/2023]
Abstract
Growing fruit and vegetable processing industries generates a huge amount of by-products in the form of seed, skin, pomace, and rind containing a substantial quantity of bioactive compounds such as polysaccharides, polyphenols, carotenoids, and dietary fiber. These processing wastes are considered to be of negligible value compared to the processed fruit or vegetable due to lack of sustainable extraction technique. Conventional extraction has certain limitations in terms of time, energy, and solvent requirements. Ultrasound assisted extraction (UAE) can extract bioactive components in very less time, at low temperature, with lesser energy and solvent requirement. UAE as a non-thermal extraction technique is better equipped to retain the functionality of the bioactive compounds. However, the variables associated with UAE such as frequency, power, duty cycle, temperature, time, solvent type, liquid-solid ratio needs to be understood and optimized for each by-product. This article provides a review of mechanism, concept, factor affecting extraction of bioactive compounds with particular focus on fruit and vegetable by-products.
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Affiliation(s)
- Kshitiz Kumar
- Department of Food Processing Technology, A. D. Patel Institute of Technology, New Vidynagar, Gujarat, India
| | - Shivmurti Srivastav
- Department of Food Processing Technology, A. D. Patel Institute of Technology, New Vidynagar, Gujarat, India
| | - Vijay Singh Sharanagat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana, India.
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16
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Hurtado-Romero A, Del Toro-Barbosa M, Garcia-Amezquita LE, García-Cayuela T. Innovative technologies for the production of food ingredients with prebiotic potential: Modifications, applications, and validation methods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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17
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Dietary Fiber from Underutilized Plant Resources—A Positive Approach for Valorization of Fruit and Vegetable Wastes. SUSTAINABILITY 2020. [DOI: 10.3390/su12135401] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Agri-food industries generate enormous amounts of fruit and vegetable processing wastes, which opens up an important research area aimed towards minimizing and managing them efficiently to support zero wastes and/or circular economy concept. These wastes remain underutilized owing to a lack of appropriate processing technologies vital for their efficient valorization, especially for recovery of health beneficial bioactives like dietary fibers. Dietary fiber finds wide applications in food and pharmaceutical industries and holds high promise as a potential food additive and/or as a functional food ingredient to meet the techno-functional purposes important for developing health-promoting value-added products. Based on this, the present review has been designed to support ‘zero waste’ and ‘waste to wealth’ concepts. In addition, the focus revolves around providing updated information on various sustainability challenges incurred towards valorization of fruit and vegetable wastes for extraction of health promoting dietary fibers.
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De la Peña Armada R, Villanueva-Suárez MJ, Mateos-Aparicio I. High hydrostatic pressure processing enhances pectin solubilisation on apple by-product improving techno-functional properties. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03524-w] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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19
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Wen L, Zhang Z, Zhao M, Senthamaraikannan R, Padamati RB, Sun D, Tiwari BK. Green extraction of soluble dietary fibre from coffee silverskin: impact of ultrasound/microwave‐assisted extraction. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14477] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Le Wen
- Teagasc Food Research Centre Ashtown Dublin 15 Ireland
- Food Refrigeration and Computerized Food Technology (FRCFT) School of Biosystems and Food Engineering Agriculture & Food Science Centre University College Dublin (UCD) National University of Ireland Belfield Dublin 4 Ireland
| | - Zhihang Zhang
- Teagasc Food Research Centre Ashtown Dublin 15 Ireland
| | - Ming Zhao
- Teagasc Food Research Centre Ashtown Dublin 15 Ireland
| | | | | | - Da‐Wen Sun
- Food Refrigeration and Computerized Food Technology (FRCFT) School of Biosystems and Food Engineering Agriculture & Food Science Centre University College Dublin (UCD) National University of Ireland Belfield Dublin 4 Ireland
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20
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Ultrasound-assisted extraction of pectin from artichoke by-products. An artificial neural network approach to pectin characterisation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105238] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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21
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Characterization of red prickly pear peel (Opuntia ficus-indica L.) and its mucilage obtained by traditional and novel methodologies. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-00026-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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22
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Encalada AMI, Pérez CD, Flores SK, Rossetti L, Fissore EN, Rojas AM. Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction. Food Chem 2019; 289:453-460. [PMID: 30955636 DOI: 10.1016/j.foodchem.2019.03.078] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2018] [Revised: 03/12/2019] [Accepted: 03/17/2019] [Indexed: 10/27/2022]
Abstract
Carrot residues were upgraded as pectin-enriched fractions (PEFs) useful for functional food formulation due to co-extracted antioxidants (α- and β-carotenes, lutein, α-tocopherol), and gelling effect. High power ultrasound (US)-enzyme assisted extraction was applied for efficiency and sustainability. Carrot powder (CP) in citrate-buffer (pH 5.20) was submitted to US-pretreatment (12.27 W/cm2: 20 kHz, 80% amplitude, 20 min) and a subsequent digestion (5 h-40 °C) without or with hemicellulase or cellulase. US-hemicellulase led to the highest PEF yield (27.1%), and extracted almost the whole pectin content of CP. US-pretreatment increased the extraction yield of all PEFs, but the existence of an additional positive effect of the following step depended on the enzyme used. PEFs contained 40-47% of UA with low DM (24-49.9%), and co-extracted antioxidants. US decreased the antioxidant contents, DM, and molecular weight, but allowed obtaining calcium crosslinked true gels, also with higher elastic modulus than non-US-extracted PEFs, being promising as food additives.
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Affiliation(s)
- Alondra M Idrovo Encalada
- Departamento de Industrias, ITAPROQ (CONICET-UBA), Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, C1428BGA Buenos Aires, Argentina
| | - Carolina D Pérez
- Instituto de Tecnología de Alimentos (ITA), Instituto Nacional de Tecnología Agropecuaria (INTA), CC-77, B1708WAB Morón, Province of Buenos Aires, Argentina
| | - Silvia K Flores
- Departamento de Industrias, ITAPROQ (CONICET-UBA), Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, C1428BGA Buenos Aires, Argentina
| | - Luciana Rossetti
- Instituto de Tecnología de Alimentos (ITA), Instituto Nacional de Tecnología Agropecuaria (INTA), CC-77, B1708WAB Morón, Province of Buenos Aires, Argentina
| | - Eliana N Fissore
- Departamento de Industrias, ITAPROQ (CONICET-UBA), Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, C1428BGA Buenos Aires, Argentina
| | - Ana M Rojas
- Departamento de Industrias, ITAPROQ (CONICET-UBA), Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, C1428BGA Buenos Aires, Argentina.
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23
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Sagar NA, Pareek S, Sharma S, Yahia EM, Lobo MG. Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization. Compr Rev Food Sci Food Saf 2018; 17:512-531. [PMID: 33350136 DOI: 10.1111/1541-4337.12330] [Citation(s) in RCA: 346] [Impact Index Per Article: 57.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2017] [Revised: 11/30/2017] [Accepted: 12/01/2017] [Indexed: 11/30/2022]
Abstract
Fruits and vegetables are the most utilized commodities among all horticultural crops. They are consumed raw, minimally processed, as well as processed, due to their nutrients and health-promoting compounds. With the growing population and changing diet habits, the production and processing of horticultural crops, especially fruits and vegetables, have increased very significantly to fulfill the increasing demands. Significant losses and waste in the fresh and processing industries are becoming a serious nutritional, economical, and environmental problem. For example, the United Nations Food and Agriculture Organization (FAO) has estimated that losses and waste in fruits and vegetables are the highest among all types of foods, and may reach up to 60%. The processing operations of fruits and vegetables produce significant wastes of by-products, which constitute about 25% to 30% of a whole commodity group. The waste is composed mainly of seed, skin, rind, and pomace, containing good sources of potentially valuable bioactive compounds, such as carotenoids, polyphenols, dietary fibers, vitamins, enzymes, and oils, among others. These phytochemicals can be utilized in different industries including the food industry, for the development of functional or enriched foods, the health industry for medicines and pharmaceuticals, and the textile industry, among others. The use of waste for the production of various crucial bioactive components is an important step toward sustainable development. This review describes the types and nature of the waste that originates from fruits and vegetables, the bioactive components in the waste, their extraction techniques, and the potential utilization of the obtained bioactive compounds.
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Affiliation(s)
- Narashans Alok Sagar
- Dept. of Agriculture and Environmental Sciences, Natl. Inst. of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131 028, India
| | - Sunil Pareek
- Dept. of Agriculture and Environmental Sciences, Natl. Inst. of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131 028, India
| | - Sunil Sharma
- Dept. of Agriculture and Environmental Sciences, Natl. Inst. of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131 028, India
| | - Elhadi M Yahia
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Avenida de las Ciencias S/N, Juriquilla, 76230, Querétaro, México
| | - Maria Gloria Lobo
- Instituto Canario de Investigaciones Agrarias, La laguna-Santa Cruz de Tenerife, Canary Islands, Spain
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24
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Opyd PM, Jurgoński A, Juśkiewicz J, Milala J, Zduńczyk Z, Król B. Nutritional and Health-Related Effects of a Diet Containing Apple Seed Meal in Rats: The Case of Amygdalin. Nutrients 2017; 9:nu9101091. [PMID: 28974035 PMCID: PMC5691708 DOI: 10.3390/nu9101091] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 09/13/2017] [Accepted: 09/29/2017] [Indexed: 12/14/2022] Open
Abstract
Apple pomace includes seeds that are rich in protein, fiber, and oil, which can be extracted from them. However, they can also contain a significant amount of toxigenic amygdalin. We hypothesized that amygdalin is a compound that significantly reduces the nutritional and health quality of defatted apple seeds. An experiment was conducted on rats that were distributed into three groups and fed with high-fructose diets. In the control (C) and amygdalin (AMG) groups, cellulose and casein were the source of dietary fiber and protein, respectively; in the apple seed meal (ASM) group, dietary fiber and protein originated from the endosperm of apple seeds, which were previously defatted and ground. A diet fed to the ASM group also contained 0.24% of amygdalin from the meal, whereas the AMG diet was supplemented with the same amount of synthetic amygdalin. After 14 days of experimental feeding, the body weight of rats was decreased in the ASM group. When compared to the C group, apparent protein digestibility and nitrogen retention were increased in the AMG group, while both were decreased in the ASM group. In the small intestine, mucosal maltase activity was decreased in the AMG and ASM groups, whereas lactase activity was only decreased by dietary amygdalin. The caecal SCFA pool and butyrate concentration were significantly increased in the ASM group compared to the other groups. Moreover, the ASM diet increased plasma concentration of high density lipoprotein (HDL) cholesterol and plasma antioxidant capacity of water-soluble substances (ACW). It also decreased the liver content of thiobarbituric acid-reactive substances (TBARS). In contrast, dietary amygdalin did not affect these indices. Dietary supplementation with apple seed meal can exert beneficial effects on the intestinal tract, blood lipid profile and antioxidant status of rats. In most cases, these effects are not limited by the presence of amygdalin. However, the nutritional value of protein from apple seed meal is relatively low.
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Affiliation(s)
- Paulina M Opyd
- Department of Biological Function of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
| | - Adam Jurgoński
- Department of Biological Function of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
| | - Jerzy Juśkiewicz
- Department of Biological Function of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
| | - Joanna Milala
- Institute of Food Technology and Analysis, Łódź University of Technology, Stefanowskiego 4/10 Str., 90-924 Łódź, Poland.
| | - Zenon Zduńczyk
- Department of Biological Function of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
| | - Bogusław Król
- Institute of Food Technology and Analysis, Łódź University of Technology, Stefanowskiego 4/10 Str., 90-924 Łódź, Poland.
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25
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Influence of bamboo shoot dietary fiber on the rheological and textural properties of milk pudding. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.051] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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26
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Zhang J, Zhao L, Gao B, Wei W, Wang H, Xie J. Protopectinase production byPaenibacillus polymyxaZ6 and its application in pectin extraction from apple pomace. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13367] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jian Zhang
- State Key Laboratory of Bioreactor Engineering, School of Chemistry and Molecular Engineering; East China University of Science and Technology; Shanghai 200237 People's Republic of China
| | - Li Zhao
- State Key Laboratory of Bioreactor Engineering, School of Chemistry and Molecular Engineering; East China University of Science and Technology; Shanghai 200237 People's Republic of China
| | - Bei Gao
- State Key Laboratory of Bioreactor Engineering, School of Chemistry and Molecular Engineering; East China University of Science and Technology; Shanghai 200237 People's Republic of China
| | - Wei Wei
- State Key Laboratory of Bioreactor Engineering, School of Chemistry and Molecular Engineering; East China University of Science and Technology; Shanghai 200237 People's Republic of China
| | - Hualei Wang
- State Key Laboratory of Bioreactor Engineering, School of Chemistry and Molecular Engineering; East China University of Science and Technology; Shanghai 200237 People's Republic of China
| | - Jingli Xie
- State Key Laboratory of Bioreactor Engineering, School of Chemistry and Molecular Engineering; East China University of Science and Technology; Shanghai 200237 People's Republic of China
- Shanghai Collaborative Innovation Center for Biomanufacturing (SCICB); Shanghai 200237 People's Republic of China
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27
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The effect of ultrasound on some properties of pulse hulls. Journal of Food Science and Technology 2017; 54:2779-2788. [PMID: 28928517 DOI: 10.1007/s13197-017-2714-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/12/2017] [Accepted: 05/17/2017] [Indexed: 10/19/2022]
Abstract
The aim of this study was to understand the effects of different ultrasound conditions on dietary fiber, phytic acid, total phenolics content, water and oil binding capacity, antioxidant capacity and phenolic acid composition of hull from green and red lentils (Lens culinaris), faba bean (Vicia faba), and pea (Pisum sativum). The highest and the lowest total dietary fiber content was observed in red lentil and faba bean hulls, respectively. Insoluble dietary fiber contents of the untreated pulse hulls were above 66% regardless of the pulse type. Phytic acid content of the pulse hulls ranged between 1.37 and 1.66 mg/g and was not affected from either the pulse type or ultrasound treatment. High and significant correlations were found between total phenolics content and Trolox equivalent antioxidant capacity both of which showed higher values for lentil hulls. Bound (hydrolyzable) extracts contained higher amounts of phenolic acids compared to free form extracts. Protocathechuic, p-coumaric and ferulic acids either in free or bound (hydrolyzable) form were present in hull from all the pulses. Ultrasound treated samples showed significantly lower total phenolic content and TEAC values compared to control for lentil hulls, while no consistent trend was observed for phenolic acids with regard to the ultrasound conditions.
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28
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Lang C, Yang R, Yang Y, Gao B, Zhao L, Wei W, Wang H, Matsukawa S, Xie J, Wei D. An Acid-Adapted Endo-α-1,5-L-arabinanase for Pectin Releasing. Appl Biochem Biotechnol 2016; 180:900-916. [PMID: 27246002 DOI: 10.1007/s12010-016-2141-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2016] [Accepted: 05/13/2016] [Indexed: 10/21/2022]
Abstract
An arabinanase gene was cloned by overlap-PCR from Penicillium sp. Y702 and expressed in Pichia pastoris. The recombinant enzyme was named AbnC702 with 20 U/mg of endo-arabinanase activity toward linear α-1,5-L-arabinan. The optimal pH and temperature of AbnC702 were 5.0 and 50 °C, respectively. The recombinant AbnC702 was highly stable at pH 5.0-7.0 and 50 °C. It could retain about 72.3 % of maximum specific activity at pH 5.0 after incubation for 2.5 h, which indicated AbnC702 was an acid-adapted enzyme. The K m and V max values were 24.8 ± 4.7 mg/ml and 88.5 ± 5.6 U/mg, respectively. A three-dimensional structure of AbnC702 was made by homology modeling, and the counting of acidic/basic amino residues within the region of 10 Å around the active site, as well the hydrogen bonds within the area of 5 Å around the active site, might theoretically interpret the acid adaptability of AbnC702. Analysis of hydrolysis products by thin layer chromatography (TLC) combined with high-performance liquid chromatography (HPLC) verified that the recombinant AbnC702 was an endo-1,5-α-L-arabinanase, which yielded arabinobiose and arabinotriose as major products. AbnC702 was applied in pectin extraction from apple pomace with synergistic action of α-L-arabinofuranosidase.
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Affiliation(s)
- Chong Lang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, People's Republic of China.,Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai, 200237, People's Republic of China
| | - Rujian Yang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, People's Republic of China.,Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai, 200237, People's Republic of China
| | - Ying Yang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, People's Republic of China.,Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai, 200237, People's Republic of China
| | - Bei Gao
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, People's Republic of China.,Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai, 200237, People's Republic of China
| | - Li Zhao
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, People's Republic of China.,Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai, 200237, People's Republic of China
| | - Wei Wei
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, People's Republic of China.,Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai, 200237, People's Republic of China
| | - Hualei Wang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, People's Republic of China.,Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai, 200237, People's Republic of China
| | - Shingo Matsukawa
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, 108-8477, Japan
| | - Jingli Xie
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, People's Republic of China. .,Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai, 200237, People's Republic of China. .,Shanghai Collaborative Innovation Center for Biomanufacturing (SCICB), Shanghai, 200237, People's Republic of China.
| | - Dongzhi Wei
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, People's Republic of China.,Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai, 200237, People's Republic of China.,Shanghai Collaborative Innovation Center for Biomanufacturing (SCICB), Shanghai, 200237, People's Republic of China
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29
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Rabetafika HN, Bchir B, Blecker C, Richel A. Fractionation of apple by-products as source of new ingredients: Current situation and perspectives. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.08.004] [Citation(s) in RCA: 83] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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