New functional ingredients from agri-food by-products for fortified food

The article presents the researches on the development of a feed additive for broiler chickens, including succinic (amber) acid, zinc sulfate, manganese sulfate, copper sulfate, lithium carbonate, L-carnitine, betaine. It was found that the introduction of the developed feed additive to mice food in a dose exceeding 5000 mg / kg per body weight did not affect the general condition of the animals. The experimental results did not allow determining the LD50 of the researched feed additive. The lithiumcontaining feed additive does not have chronic toxicity, does not cause pathological processes in the internal organs of mice and it belongs to hazard class IV (low-hazard substances). It was found that the introduction of a feed additive in amount of 2,350 g per 1 ton of mixed forage for broiler chickens (the concentration of ionized lithium is 66 mg per 1 kg of feed) allows increasing the content of lithium in cooked meat, minced meat and by-products in comparison with samples of products taken from the experimental group. The lithium content in boiled white meat is 0.418 mg / 100 g, which is 211% higher than in the control sample; 0.452 mg / 100 g in boiled red meat which is 426.4% higher than in the control sample. Eating of 300 g of boiled chicken meat fortified with lithium obtained in the process of broiler chickens cramming, this meat provides the recommended daily dose of the specified trace element. The obtained data allow using the raw meat and by-product for the production of lithium fortified food products.

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Refining Food Processing By-Products for Value-Added Functional Ingredients

Bioprocessing Technologies in Biorefinery for Sustainable Production of Fuels, Chemicals, and Polymers ◽

10.1002/9781118642047.ch24 ◽

2013 ◽

pp. 441-448

Author(s):

Kequan Zhou ◽

Yuting Zhou ◽

Y. Martin Lo

Keyword(s):

Food Processing ◽

Value Added ◽

Functional Ingredients ◽

By Products

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Application of Conventional and Non-Conventional Extraction Methods to Obtain Functional Ingredients from Jackfruit (Artocarpus heterophyllus Lam.) Tissues and By-Products

Applied Sciences ◽

10.3390/app11167303 ◽

2021 ◽

Vol 11 (16) ◽

pp. 7303

Author(s):

Frida Camila Cruz-Casillas ◽

Tomás García-Cayuela ◽

Veronica Rodriguez-Martinez

Keyword(s):

Supercritical Fluids ◽

Extraction Method ◽

Emerging Technologies ◽

Extraction Methods ◽

Functional Ingredients ◽

Functional Potential ◽

Conventional Extraction ◽

Negative Environmental Impact ◽

Time And Energy ◽

By Products

In recent years, researchers in the pharmaceutical and food areas focused on finding the best ways to take advantage of functional ingredients present in jackfruit tissues and by-products such as phenolics and pectin. Many of these studies focused on adding value to the by-products and decreasing their negative environmental impact. However, the type, quantity, and characteristics of jackfruit functional ingredients are highly dependent on the extraction method, either through conventional or non-conventional technologies, and the jackfruit tissue used, with peel and seeds being the most studied. The reported studies suggest that extractions and pre-treatments with emerging technologies such as ultrasounds, microwaves, radio frequency, or supercritical fluids can facilitate the release of functional ingredients of jackfruit; reduce the time and energy consumption required; and, in some cases, improve extraction yields. Therefore, emerging technologies could increase the functional potential of jackfruit and its by-products, with promising applications in the pharmaceutical and nutraceutical industries.

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