A review on the physicochemical properties and utilization of date seeds in value-added engineering products

2022 ◽  
Author(s):  
Khaled S. Al-Zahrani ◽  
Akram A. Faqeeh ◽  
Zuhair R. Abdulghani ◽  
Selvin P. Thomas
Keyword(s):  
Physicochemical Properties ◽  
Value Added

scholarly journals Colombian fusel oil

2016 ◽  
Vol 36 (2) ◽  
pp. 21 ◽  
Author(s):  
Natalia Montoya ◽  
Jairo Durán ◽  
Fernando Córdoba ◽  
Iván Darío Gil ◽  
Carlos Alexander Trujillo ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Physicochemical Properties ◽  
Solid Phase ◽  
Value Added ◽  
Acid Value ◽  
Raw Material ◽  
Gas Chromatography Mass Spectrometry ◽  
Fusel Oil ◽  
Complementary Techniques ◽  
Main Components

By-products valorization in bio-fuels industry is an important issue for making the global process more efficient, more profitable and closer to the concept of biorefinery. Fusel oil is a by-product of bioethanol production that can be considered as an inexpensive and renewable raw material for manufacturing value-added products. In this work, results in terms of composition and physicochemical properties of six samples of fusel oil from industrial alcohol facilities are presented. Composition of the main components was established by gas chromatography. Complementary techniques, such as headspace solid-phase microextraction and gas chromatography–mass spectrometry (GC-MS), were used for detection of minor components. Fifty-five compounds were identified. Physicochemical properties such as density, acid value, moisture content and true boiling point curves were determined. Results are useful in the conceptual design of separation strategies for recovering higher alcohols, as well as to consider new options of valorization alternatives for fusel oil.

scholarly journals Optimization and characterization of gelatin and chitosan extracted from fish and shrimp waste

2018 ◽  
Vol 37 ◽  
pp. 02006 ◽  
Author(s):  
AIT BOULAHSEN M ◽  
CHAIRI H ◽  
LAGLAOUI A ◽  
ARAKRAK A ◽  
ZANTAR S ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Alkali Treatment ◽  
Value Added ◽  
Extraction Process ◽  
Extraction Yield ◽  
Fish Waste ◽  
Acid Type ◽  
Standard Values ◽  
Seafood Processing

Fish and seafood processing industries generate large quantities of waste which are at the origin of several environmental, economic and social problems. However fish waste could contain high value-added substances such as biopolymers. This work focuses on optimizing the gelatin and chitosan extraction from tilapia fish skins and shrimp shells respectively. The gelatin extraction process was optimized using alkali acid treatment prior to thermal hydrolysis. Three different acids were tested at different concentrations. Chitosan was obtained after acid demineralization followed by simultaneous hydrothermal deproteinization and deacetylation by an alkali treatment with different concentrations of HCl and NaOH. The extracted gelatin and chitosan with the highest yield were characterized by determining their main physicochemical properties (Degree of deacetylation, viscosity, pH, moisture and ash content). Results show a significant influence of the acid type and concentration on the extraction yield of gelatin and chitosan, with an average yield of 12.24% and 3.85% respectively. Furthermore, the obtained physicochemical properties of both extracted gelatin and chitosan were within the recommended standard values of the commercial ones used in the industry.

scholarly journals Microencapsulation of Anthocyanins—Critical Review of Techniques and Wall Materials

2021 ◽  
Vol 11 (9) ◽  
pp. 3936
Author(s):  
Samira Mohammadalinejhad ◽  
Marcin Andrzej Kurek
Keyword(s):  
Physicochemical Properties ◽  
Value Added ◽  
Food Product ◽  
Processing Parameters ◽  
Food Ingredients ◽  
Equipment Availability ◽  
Technological Barriers ◽  
Health Promoting ◽  
Wall Materials ◽  
Poor Stability

Anthocyanins are value-added food ingredients that have health-promoting impacts and biological functionalities. Nevertheless, there are technological barriers to their application in the food industry, mainly because of their poor stability and susceptibility to harsh environmental conditions, such as oxygen, temperature, pH, and light, which could profoundly influence the final food product′s physicochemical properties. Microencapsulation technology is extensively investigated to enhance stability, bioaccessibility, and impart controlled release properties. There are many varieties of microencapsulation methods and diverse types of wall materials. However, choosing a proper approach involves considering the processing parameters, equipment availability, and application purposes. The present review thoroughly scrutinizes anthocyanins′ chemical structure, principles, benefits, and drawbacks of different microencapsulation methods, including spray drying, freeze drying, electrospinning/electrospraying, inclusion complexes, emulsification, liposomal systems, ionic gelation, and coacervation. Furthermore, wall materials applied in different techniques plus parameters that affect the powders′ encapsulation efficiency and physicochemical properties are discussed. Future studies should focus on various processing parameters and the combination of different techniques and applications regarding microencapsulated anthocyanins in functional foods to assess their stability, efficiency, and commercialization potentials.

scholarly journals Synthesis of Ni2P/CdS and Pt/TiO2 nanocomposite for photoreduction of CO2 into methanol

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Penumaka Nagababu ◽  
Sehba Anjum Mumtaz Ahmed ◽  
Y. Taraka Prabhu ◽  
Ankush kularkar ◽  
Subhamoy Bhowmick ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Solar Energy ◽  
Physicochemical Properties ◽  
Noble Metal ◽  
Value Added ◽  
Spectroscopic Techniques ◽  
Efficient Catalyst ◽  
Metal Free ◽  
Value Added Products

AbstractIt is a great challenge to convert thermochemically stable CO2 into value-added products such as CH4, CH3OH, CO via utilizing solar energy. It is also a difficult task to develop an efficient catalyst for the reduction of CO2. We have designed and synthesized noble metal-free photocatalytic nanostructure Ni2P/CdS and Pt/TiO2 for conversion of CO2 to methanol in the presence of sacrificial donor triethylamine (TEA) and hydrogen peroxide. The synthesised catalysts physicochemical properties were studied by using several spectroscopic techniques like; XRD, UV-DRS, XPS, TEM, SEM and PL. Quantification of methanol by GC–MS showed encouraging results of 1424.8 and 2843 μmol g−1 of catalyst for Pt/TiO2 and 5 wt% Ni2P/CdS composites, respectively. Thus, Ni2P/CdS is a promising catalyst with higher productivity and significant selectivity than in-vogue catalysts.

scholarly journals Physicochemical Characterization of Cardoon “Cynara cardunculus” Wastes (Leaves and Stems): A Comparative Study

2021 ◽  
Vol 13 (24) ◽  
pp. 13905
Author(s):  
Meryem Hajji Nabih ◽  
Maryam El Hajam ◽  
Hamza Boulika ◽  
Montaser M. Hassan ◽  
Noureddine Idrissi Kandri ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Thermal Analyses ◽  
Physicochemical Characterization ◽  
Value Added ◽  
Added Value ◽  
Plant Residue ◽  
Structure Characteristic ◽  
Waste Products ◽  
Marine Habitats

The disposal of vegetable wastes in nature is harmful for marine habitats and biota. These types of waste are frequently used as fuel, generating polluting products, with undesired side effects on the environment. Therefore, it is essential to find better alternatives for the capitalisation of these waste products. Their diversified chemical composition can become a potential resource of high added value raw materials. The knowledge of the physicochemical properties of these wastes is therefore essential. The present work aimed for characterising the physicochemical properties of a plant residue belonging to the Asteraceae Family, collected from a vegetable market in Fez city, Morocco. The vegetal tissues were analysed by Scanning Electron Microscopy coupled with EDX, X-ray Diffraction, Fourier Transform Infrared Spectroscopy, Inductively Coupled Plasma Atomic Emission Spectroscopy, and by Thermogravimetric/Differential thermal analyses. Other additional parameters were also measured, such as moisture, volatile matter, ash, and fixed carbon contents. Acidic and basic surface functions were evaluated by Boehm’s method, and pH points at zero charge were equally calculated. The results revealed a strong congruence between the morphological and structural properties of this plant. These vegetal wastes comprise a homogeneous fibrous and porous aspect both in surface and in profile, with a crystalline structure characteristic of cellulose I. A mass loss of 86.49% for leaves and 87.91% for stems in the temperature range of 100 °C to 700 °C, and pHpzc of 8.39 for leaves and 7.35 for stems were found. This study clarifies the similarities and differences between the chemical composition and morphological structure of these vegetal wastes, paving the way for future value-added applications in appropriate fields.

scholarly journals Biorefinery of lignocellulosic biopolymers

2016 ◽  
Vol 2 (1) ◽  
pp. 79 ◽  
Author(s):  
Bruna Steil Boneberg ◽  
Grazielle Dias Machado ◽  
Davi Friedrich Santos ◽  
Fernando Gomes ◽  
Douglas José Faria ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Lignocellulosic Biomass ◽  
Value Added ◽  
Renewable Sources ◽  
Renewable Source ◽  
Different Types ◽  
Historic Background ◽  
Made In ◽  
Value Added Products

Lignocellulosic biomass has been widely investigated as a natural renewable source of feedstocks to produce high value added products which can replace energy and materials obtained from non-renewable sources. Polymers are products largely employed in industry in many different applications, which nowadays are mostly produced from petrochemical derivatives, generating huge amounts of waste of difficult treatment prior to disposal. In order to replace these polymers derived from petroleum, efforts have been made in the development of biopolymers, in the biorefinery context, derived from biomass possessing physicochemical properties similar to those derived from petroleum so that they can successfully replace these materials. A review on the different types of biopolymers obtained from biomass, as polysaccharides, lipids, proteins, polyesters produced by plants and microorganisms, and other assorted biopolymers is accomplished. An evaluation of physicochemical properties and applications of different types of biopolymers is approached. It is also discussed about the degradability of biopolymers differentiating oxo-degradability and biodegradability. A brief historic background about biopolymers is also exposed.

Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: sensory acceptance and physicochemical properties

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Seng Bee Ng ◽  
Ze Yee Pong ◽  
Kian Aun Chang ◽  
Yun Ping Neo ◽  
Lye Yee Chew ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Young Adults ◽  
Physicochemical Properties ◽  
Sensory Evaluation ◽  
Value Added ◽  
Acceptance Test ◽  
Content Type ◽  
Sensory Acceptance ◽  
Mango Kernel ◽  
Hedonic Scale

PurposeMango seed, an agricultural food (agri-food) waste obtained during mango processing is generally discarded and causes environmental stress. In the present study, mango kernel was processed into flour and incorporated into macaron formulation. This study aimed to investigate the antioxidant potential, physicochemical properties, and sensory qualities of macaron after substitution of almond flour (AF) with 0% (control, MC-0), 20% (MC-20), 40% (MC-40), 60% (MC-60), 80% (MC-80) and 100% (MC-100) (w/w) of mango kernel flour (MKF).Design/methodology/approachSensory evaluation was conducted using a nine-point hedonic scale (n = 90 young adults) to evaluate the acceptance towards MC-0 (control), MC-20, MC-40, MC-60, MC-80 and MC-100 macaron shells (without mango-flavoured ganache). The most preferred formulated and control macarons were subjected to proximate analyses according to the methods of Association of Official Analytical Chemists for moisture, ash, and protein, and American Oil Chemists' Society for fat. Carbohydrate content was estimated by difference. Physical analyses such as colour, pH and water activity (aw) were performed using various instrumental techniques. Antioxidant activity of all macaron shell formulations was accessed using 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH-RSA). Sensory evaluation was repeated using a five-point hedonic scale to determine the acceptance of the most preferred macaron (with mango-flavoured ganache) among consumer panels of all age groups (n = 80).FindingsThe first sensory acceptance test revealed that macaron shell with 40% MKF substitution (MC-40) was the most preferred formulation among young adults aged 18–35 years old. Moisture and ash contents between MC-0 and MC-40 were found to be similar (p > 0.05), while significant differences (p < 0.05) were observed for the fat and protein contents. Antioxidant activity increased proportionally with increasing MKF substitution and exhibited significant improvement (p < 0.05) in MC-40. Approximately 93% of the panellists expressed their liking towards MC-40 in the second sensory acceptance test. Overall, this study demonstrated that 40% MKF substitution in macaron improved its antioxidant performance without compromising consumers' acceptance.Originality/valueThis innovative research features the incorporation of MKF in the development of an economical and healthier macaron. The results constitute industrial relevant findings pertaining to its application feasibility and nutritional properties. This research has contributed knowledge to the existing literature as well as benefitted food manufacturers to develop value-added products that could meet the needs and expectations of interested parties, including consumers, governmental organisations, health-cautious advocates and healthcare providers.

scholarly journals Dehydrated olive-waste cake as a source of high value-added bioproduct: Drying kinetics, physicochemical properties, and bioactive compounds

2014 ◽  
Vol 74 (3) ◽  
pp. 293-301 ◽  
Author(s):  
Elsa Uribe ◽  
Roberto Lemus-Mondaca ◽  
Alexis Pasten ◽  
Sebastian Astudillo ◽  
Antonio Vega-Gálvez ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Bioactive Compounds ◽  
Value Added ◽  
Drying Kinetics ◽  
Olive Waste

scholarly journals Critical Evaluation of Coffee Pulp as an Innovative Antioxidant Dietary Fiber Ingredient: Nutritional Value, Functional Properties, and Acute and Sub-Chronic Toxicity

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 65
Author(s):  
Silvia Cañas ◽  
Miguel Rebollo-Hernanz ◽  
Paz Cano-Muñoz ◽  
Yolanda Aguilera ◽  
Vanesa Benítez ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Critical Evaluation ◽  
Value Added ◽  
Total Phenolic ◽  
Oral Toxicity ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Coffee Pulp

Coffee pulp is a by-product generated during coffee processing, producing environmental pollution when discarded in rivers. The revalorization of coffee by-products is currently being studied due to their high potential as new value-added food ingredients. This work aims to explore the chemical composition and functional properties of coffee pulp and validate its safety for use as a novel food ingredient. Coffee pulp composition was assessed following the standard methods (AOAC). Physicochemical properties, total phenolic compounds (TPC), antioxidant capacity, hypoglycemic and hypolipidemic properties were determined using in vitro techniques. Acute and sub-chronic oral toxicity experiments were carried out following OECD Test Guidelines 452 and 408. Coffee pulp showed a high content of dietary fiber (51.2%), highlighting the insoluble fraction. Proteins (9.2%) and lipids (2.6%) were considered a min fraction. Coffee pulp presented high content of TPC (40.6 mg g−1), of which 29% were linked to DF, giving coffee pulp its antioxidant potential (102.3 mg Trolox eq g−1). The by-product showed good physicochemical properties. Coffee pulp reduced the absorption of cholesterol (84%) and bile salts (85%), inhibited pancreatic lipase (64%), and presented the capacity to diminish the diffusion of glucose (34%). The intake of coffee pulp did not cause significant lesions in vital organs. In conclusion, the coffee pulp could be used as a potential ingredient with beneficial health properties.

scholarly journals Value Added Gummy Jelly from Palmyra Palm (Borassus flabellifer Linn.)

2021 ◽  
Vol 302 ◽  
pp. 02002
Author(s):  
Nutsuda Sumonsiri ◽  
Pornthip Phalaithong ◽  
Amornrat Mukprasirt ◽  
Rattakorn Jumnongpon
Keyword(s):  
Physicochemical Properties ◽  
South Asia ◽  
Fruit Juice ◽  
Energy Content ◽  
Value Added ◽  
Surrounding Area ◽  
Palm Fruit ◽  
Commercial Use ◽  
Tap Root ◽  
Gummy Jelly

The palmyra palm (Borassus flabellifer Linn.) is a multipurpose tree. It is commonly found along the coasts of Africa, South Asia and Southeast Asia due to its strong tap root system’s ability to store a large volume of water and raise the water table level in the surrounding area. Several uses of this plant include beverages, food, medicine, fiber and timber. Unfortunately, due to the short shelf-life of palmyra palm fruit, more than 60% of the annual fruit yield is lost within 10 days of harvesting, and there is limited commercial use of ripe palm fruit. As a result, the physical properties, physicochemical properties, and proximate composition of value-added gummy jelly from palmyra palm were evaluated. The results showed that up to 26% (w/w) of fruit juice (prepared by mixing the mesocarp of ripe palmyra fruit with water (at a 1:1 w/w ratio) and then removing the insoluble pulp) can be added to the gummy jelly recipe with significant effects on textural and color characteristics, as well as changes in moisture, protein, carbohydrate and energy content.

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