scholarly journals Cocoa pod husks as potential sources of renewable high-value-added products: A review of current valorizations and future prospects

BioResources ◽  
2020 ◽  
Vol 16 (1) ◽  
pp. 1988-2020
Author(s):  
Leygnima Yaya Ouattara ◽  
Esaie Kouadio Appiah Kouassi ◽  
Doudjo Soro ◽  
Yaya Soro ◽  
Kouassi Benjamin Yao ◽  
...  
Keyword(s):  
Value Added ◽  
Renewable Resource ◽  
Antioxidant Compounds ◽  
Tropical Africa ◽  
Pastoral Systems ◽  
Tropical Crops ◽  
Food Applications ◽  
Potential Food ◽  
Cocoa Pod Husks ◽  
Value Added Products

Cocoa is among the most cultivated and important tropical crops in the world, and it is economically viable in the agro-pastoral systems of tropical Africa. Further, the amount of cocoa residue is steadily increasing due to the strong worldwide demand for chocolate products. This review of cocoa residue found that an average of 18 publications per year were published in the last 10 years. The most common type of publication on cocoa pod husks (CPH) was newspaper articles, which comprised 50% of the publications. This review examines the use of CHP in sustainable development, agrochemical materials, and agro-materials through their potential valorizations into high value-added products. Indeed, CPH is an abundant, accessible, and renewable resource of bioproducts, dietary fibers, nutraceuticals, functional foods, pectin, antioxidant compounds, theobromine, and minerals. Potential food applications of CPH include the production of flavor compounds, gums, texturing agents, and others. The production of biomaterials for food and non-food use, biofuels, and organic acids, such as lactic acid (the polymerization of which produces the PLA used in bioplastic production), are several potential areas for the biotechnological development of CPH and its fractions.

scholarly journals Mediterranean Raisins/Currants as Traditional Superfoods: Processing, Health Benefits, Food Applications and Future Trends within the Bio-Economy Era

2021 ◽  
Vol 11 (4) ◽  
pp. 1605
Author(s):  
Aikaterini Papadaki ◽  
Vasiliki Kachrimanidou ◽  
Iliada K. Lappa ◽  
Effimia Eriotou ◽  
Nikolaos Sidirokastritis ◽  
...  
Keyword(s):  
Health Benefits ◽  
Value Added ◽  
Potential Health ◽  
Novel Foods ◽  
Balanced Diet ◽  
Industry Applications ◽  
Food Applications ◽  
Potential Food ◽  
Processing Steps ◽  
Value Added Products

This review elaborates on the significance of Mediterranean raisins, focusing particularly on indigenous Greek varieties (e.g., Zante currants) as a previously overlooked traditional food, currently brought on the spotlight, resulting from the increased consumers’ awareness to improve wellness through diet modification. Recent studies on the effect of processing steps on final quality, along with findings on the potential health benefits raisins and currants elicit, are also presented. The development of novel functional food products to further exploit the nutritional value and the bioactive compounds of raisins is evidenced in view of indicating potential food industry applications. Moreover, valorization options of waste and by-product streams obtained from processing facilities are also proposed. Conclusively, raisins and currants should be further enhanced and incorporated in a balanced diet regime through the inclusion in novel foods formulation. Evidently, both the processing of the onset material and side-streams management, are essential to ensure sustainability. Hence, the article also highlights integrated biorefinery approaches, targeting the production of high-value added products that could be re-introduced in the food supply chain and conform with the pillars of bio-economy.

Whey Utilization: Sustainable Uses and Environmental Approach

2021 ◽  
Vol 59 (2) ◽  
Author(s):  
Elizabeta Zandona ◽  
Marijana Blažić ◽  
Anet Režek Jambrak
Keyword(s):  
Whey Proteins ◽  
Organic Matter Content ◽  
Value Added ◽  
Edible Films ◽  
Matter Content ◽  
Raw Material ◽  
Sustainable Utilization ◽  
The Past ◽  
Food Applications ◽  
Value Added Products

The dairy industry produces large amounts of whey as a by- product or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilization of whey and its constituents, considering new refining approaches and integrated processes to covert whey, or lactose and whey proteins to high value-added whey-based products.

scholarly journals Recent advances in the valorization of plant biomass

2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Peng Ning ◽  
Guofeng Yang ◽  
Lihong Hu ◽  
Jingxin Sun ◽  
Lina Shi ◽  
...  
Keyword(s):  
Industrial Application ◽  
Plant Biomass ◽  
Value Added ◽  
Renewable Resource ◽  
Advanced Materials ◽  
Biomass Valorization ◽  
Treatment Technologies ◽  
Processing Techniques ◽  
Different Sources ◽  
Value Added Products

AbstractPlant biomass is a highly abundant renewable resource that can be converted into several types of high-value-added products, including chemicals, biofuels and advanced materials. In the last few decades, an increasing number of biomass species and processing techniques have been developed to enhance the application of plant biomass followed by the industrial application of some of the products, during which varied technologies have been successfully developed. In this review, we summarize the different sources of plant biomass, the evolving technologies for treating it, and the various products derived from plant biomass. Moreover, the challenges inherent in the valorization of plant biomass used in high-value-added products are also discussed. Overall, with the increased use of plant biomass, the development of treatment technologies, and the solution of the challenges raised during plant biomass valorization, the value-added products derived from plant biomass will become greater in number and more valuable.

scholarly journals Whey Utilisation: Sustainable Uses and Environmental Approach

2021 ◽  
Vol 59 (2) ◽  
pp. 147-161
Author(s):  
Elizabeta Zandona ◽  
Marijana Blažić ◽  
Anet Režek Jambrak
Keyword(s):  
Whey Proteins ◽  
Organic Matter Content ◽  
Value Added ◽  
Edible Films ◽  
Matter Content ◽  
Raw Material ◽  
The Past ◽  
Sustainable Utilisation ◽  
Food Applications ◽  
Value Added Products

The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilisation of whey and its constituents, considering new refining approaches and integrated processes to covert whey, or lactose and whey proteins to high value-added whey-based products.

scholarly journals Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 347 ◽  
Author(s):  
Iliada Lappa ◽  
Aikaterini Papadaki ◽  
Vasiliki Kachrimanidou ◽  
Antonia Terpou ◽  
Dionysios Koulougliotis ◽  
...  
Keyword(s):  
Circular Economy ◽  
Cheese Whey ◽  
Whey Proteins ◽  
Value Added ◽  
Organic Load ◽  
Full Potential ◽  
Integrated Biorefinery ◽  
Food Applications ◽  
Novel Products ◽  
Value Added Products

Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating “zero waste” processes.

OPPORTUNITIES FOR STRATEGIC DEVELOPMENT OF BIO-ECONOMY IN THE FOOD AND TOURISM INDUSTRY

2018 ◽  
Vol 28 (5) ◽  
pp. 1681-1684
Author(s):  
Georgi Toskov ◽  
Ana Yaneva ◽  
Stanko Stankov ◽  
Hafize Fidan
Keyword(s):  
National Level ◽  
Value Added ◽  
Tourism Industry ◽  
Small Companies ◽  
Food Sector ◽  
Strategic Development ◽  
Innovation Potential ◽  
Wide Range ◽  
Foreign Brands ◽  
Value Added Products

The European Commission defines the bioeconomy as "the production of renewable biological resources and the conversion of these resources and waste streams into value added products, such as food, feed, bio-based products and bioenergy. Its sectors and industries have strong innovation potential due to their use of a wide range of sciences, enabling and industrial technologies, along with local and implied knowledge." The Bulgarian food industry faces a lot of challenges on the local and national level, which have direct influence on the structure of the production companies. Most of the enterprises from the food sector produce under foreign brands in order to be flexible partners to the large Bulgarian retail chains. The small companies from the food sector are not able to develop as an independent competitive producer on the territory of their local markets. This kind of companies rarely has a working strategy for positioning on new markets. In order to consolidate their already built positions for long period of time, the producers are trying to optimize their operations in a short term. However, the unclear vision of the companies for the business segment does not allow them to fully develop. Tourism in Bulgaria is a significant contributor to the country's economy.

Oxidized indium with transformable dimensions for CO2 electroreduction toward formate aided by oxygen vacancies

2020 ◽  
Vol 4 (7) ◽  
pp. 3726-3731
Author(s):  
Fenghui Ye ◽  
Jinghui Gao ◽  
Yilin Chen ◽  
Yunming Fang
Keyword(s):  
Crucial Role ◽  
Oxygen Vacancies ◽  
Value Added ◽  
Promising Technique ◽  
Co2 Electroreduction ◽  
Value Added Products

Electroreduction of CO2 into value-added products is a promising technique in which the structure of the catalyst plays a crucial role.

scholarly journals β-Galactosidases from a Sequence-Based Metagenome: Cloning, Expression, Purification and Characterization

2020 ◽  
Vol 9 (1) ◽  
pp. 55
Author(s):  
María Florencia Eberhardt ◽  
José Matías Irazoqui ◽  
Ariel Fernando Amadio
Keyword(s):  
Bacterial Species ◽  
Value Added ◽  
Raw Material ◽  
Activity Levels ◽  
Treatment Technology ◽  
Catalytic Domains ◽  
Stabilization Ponds ◽  
Cazy Database ◽  
Genes Encoding ◽  
Value Added Products

Stabilization ponds are a common treatment technology for wastewater generated by dairy industries. Large proportions of cheese whey are thrown into these ponds, creating an environmental problem because of the large volume produced and the high biological and chemical oxygen demands. Due to its composition, mainly lactose and proteins, it can be considered as a raw material for value-added products, through physicochemical or enzymatic treatments. β-Galactosidases (EC 3.2.1.23) are lactose modifying enzymes that can transform lactose in free monomers, glucose and galactose, or galactooligosacharides. Here, the identification of novel genes encoding β-galactosidases, identified via whole-genome shotgun sequencing of the metagenome of dairy industries stabilization ponds is reported. The genes were selected based on the conservation of catalytic domains, comparing against the CAZy database, and focusing on families with β-galactosidases activity (GH1, GH2 and GH42). A total of 394 candidate genes were found, all belonging to bacterial species. From these candidates, 12 were selected to be cloned and expressed. A total of six enzymes were expressed, and five cleaved efficiently ortho-nitrophenyl-β-galactoside and lactose. The activity levels of one of these novel β-galactosidase was higher than other enzymes reported from functional metagenomics screening and higher than the only enzyme reported from sequence-based metagenomics. A group of novel mesophilic β-galactosidases from diary stabilization ponds’ metagenomes was successfully identified, cloned and expressed. These novel enzymes provide alternatives for the production of value-added products from dairy industries’ by-products.

scholarly journals Milk Fat Globule Membrane Proteome and Micronutrients in the Milk Lipid Fraction: Insights into Milk Bioactive Compounds

Dairy ◽  
2021 ◽  
Vol 2 (2) ◽  
pp. 202-217
Author(s):  
Michele Manoni ◽  
Donata Cattaneo ◽  
Sharon Mazzoleni ◽  
Carlotta Giromini ◽  
Antonella Baldi ◽  
...  
Keyword(s):  
Milk Fat ◽  
Lipid Fraction ◽  
Value Added ◽  
Milk Lipid ◽  
Milk Fat Globule Membrane ◽  
Fat Globules ◽  
Milk Fat Globules ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Value Added Products

Milk lipids are composed of milk fat globules (MFGs) surrounded by the milk fat globule membrane (MFGM). MFGM protects MFGs from coalescence and enzymatic degradation. The milk lipid fraction is a “natural solvent” for macronutrients such as phospholipids, proteins and cholesterol, and micronutrients such as minerals and vitamins. The research focused largely on the polar lipids of MFGM, given their wide bioactive properties. In this review we discussed (i) the composition of MFGM proteome and its variations among species and phases of lactation and (ii) the micronutrient content of human and cow’s milk lipid fraction. The major MFGM proteins are shared among species, but the molecular function and protein expression of MFGM proteins vary among species and phases of lactation. The main minerals in the milk lipid fraction are iron, zinc, copper and calcium, whereas the major vitamins are vitamin A, β-carotene, riboflavin and α-tocopherol. The update and the combination of this knowledge could lead to the exploitation of the MFGM proteome and the milk lipid fraction at nutritional, biological or technological levels. An example is the design of innovative and value-added products, such as MFGM-supplemented infant formulas.

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