Applications of plant-derived food by-products to maintain quality of postharvest fruits and vegetables

The actual challenge for the food industry is the utilization of by-products of fruit and vegetable processing and their use in the production of enriched food products. It allows to use raw materials with a high content of biological active substances more efficiently and rationally. The possibility of using carrot bagasse as an ingredient in the preparation of extruded ready-to-eat product was studied. The wheat meal was used as core ingredient. The influence of the bagasse dosage on the extrusion conditions and the properties of the extrudates samples was studied. It was shown that an increase of the bagasse content more than 20% influenced the quality of the product negatively.The expansion index decreased more than 2 times and the bulk density increased by 40%. The method of additional steam venting from the middle part of the extruder chamber was investigated during the extrusion cooking of mixtures with the bagasse content more than 20% and moisture content 26.5, 28.9 and 34.5%.The indicator of the steam venting was the reduction of pressure in the degassing installation. As a result, the moisture content of the material in the die zone of the extruder chamber decreased. It was shown that additional steam venting during extrusion of high-moisture mixtures led to more severe extrusion conditions. The temperature, die pressure and torgue increased significantly. It imroved the quality of extrudates. Steam venting during extrusion of blends with 26.5 and 28.9% moisture increased expansion index more than 2 times and decreased the bulk density by 21-25%.Extrusion process of a mixture with a moisture content of 34.5% without and with steam venting was unstable and did not allowed to obtain samples of extrudates with acceptable quality. The proposed method for extrusion of high-moisture blend of wheat flour with carrot bagasse can be basis for developing technologies for the production of ready-to-eat extruded products using moist food by-products of fruits and vegetables processing.

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Principles for construction of bioluminescent enzyme biotests for analysis of complex media

Доклады Академии наук ◽

10.31857/s0869-56524852229-233 ◽

2019 ◽

Vol 485 (2) ◽

pp. 229-233

Author(s):

V. P. Kalyabina ◽

E. N. Esimbekova ◽

I. G. Torgashina ◽

K. V. Kopylova ◽

V. A. Kratasyuk

Keyword(s):

Fruits And Vegetables ◽

Rapid Assessment ◽

Test System ◽

Maximum Sensitivity ◽

Toxic Chemicals ◽

Complex Media ◽

Luminescent Bacterium ◽

Chemical Safety ◽

Minimal Impact

We formulated the principles of designing bioluminescent enzyme tests for assessing the quality of complex media which consist in providing the maximum sensitivity to potentially toxic chemicals at a minimal impact of uncontaminated complex media. The developed principles served as a basis for designing a new bioluminescent method for an integrated rapid assessment of chemical safety of fruits and vegetables which is based on using the luminescent bacterium enzymes (NAD(P)H:FMN oxidoreductase and luciferase) as a test system.

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Understanding the Role of Chlorine and Ozone to Control Postharvest Diseases in Fruit and Vegetables: A Review

Current Nutrition & Food Science ◽

10.2174/1573401315666190212161209 ◽

2020 ◽

Vol 16 (4) ◽

pp. 455-461

Author(s):

Gabriela M. Baia ◽

Otniel Freitas-Silva ◽

Murillo F. Junior

Keyword(s):

Chlorine Dioxide ◽

Broad Spectrum ◽

Fruits And Vegetables ◽

Low Cost ◽

Residual Effects ◽

Pathogenic Microorganisms ◽

Postharvest Diseases ◽

Post Harvest ◽

By Products

Fruits and vegetables are foods that come into contact with various types of microorganisms from planting to their consumption. A lack or poor sanitation of these products after harvest can cause high losses due to deterioration and/ or pathogenic microorganisms. There are practically no post-harvest fungicides or bactericides with a broad spectrum of action that have no toxic residual effects and are safe. However, to minimize such problems, the use of sanitizers is an efficient device against these microorganisms. Chlorine is the most prevalent sanitizing agent because of its broad spectrum, low cost and well-established practices. However, the inevitable formation of disinfection by-products, such as trihalomethanes (THMs) and haloacetic acids (HAAs), is considered one of the main threats to food safety. Alternative sanitizers, such as chlorine dioxide (ClO2) and ozone, are becoming popular as a substitute for traditional post-harvest treatments. Thus, this review addresses the use of chlorine, chlorine dioxide and ozone emphasizing aspects, such as usage, safe application, spectrum of action and legislation. In order to ensure the quality and safety of final products, the adoption of well-prepared sanitation and sanitation programs for post-harvest fruits and vegetables is essential.

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Valorisation of Organic Waste By-Products Using Black Soldier Fly (Hermetia illucens) as a Bio-Convertor

Sustainability ◽

10.3390/su13158345 ◽

2021 ◽

Vol 13 (15) ◽

pp. 8345

Author(s):

Kieran Magee ◽

Joe Halstead ◽

Richard Small ◽

Iain Young

Keyword(s):

Food Waste ◽

Fish Feed ◽

Black Soldier Fly ◽

Hermetia Illucens ◽

High Quality Protein ◽

The Face ◽

Beet Pulp ◽

By Products ◽

Hermetia Illucens Larvae

One third of food produced globally is wasted. Disposal of this waste is costly and is an example of poor resource management in the face of elevated environmental concerns and increasing food demand. Providing this waste as feedstock for black soldier fly (Hermetia illucens) larvae (BSFL) has the potential for bio-conversion and valorisation by production of useful feed materials and fertilisers. We raised BSFL under optimal conditions (28 °C and 70% relative humidity) on seven UK pre-consumer food waste-stream materials: fish trimmings, sugar-beet pulp, bakery waste, fruit and vegetable waste, cheese waste, fish feed waste and brewer’s grains and yeast. The nutritional quality of the resulting BSFL meals and frass fertiliser were then analysed. In all cases, the volume of waste was reduced (37–79%) and meals containing high quality protein and lipid sources (44.1 ± 4.57% and 35.4 ± 4.12%, respectively) and frass with an NPK of 4.9-2.6-1.7 were produced. This shows the potential value of BSFL as a bio-convertor for the effective management of food waste.

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Self-Configuring CVS to Discriminate Rocket Leaves According to Cultivation Practices and to Correctly Attribute Visual Quality Level

Agronomy ◽

10.3390/agronomy11071353 ◽

2021 ◽

Vol 11 (7) ◽

pp. 1353

Author(s):

Michela Palumbo ◽

Bernardo Pace ◽

Maria Cefola ◽

Francesco Fabiano Montesano ◽

Francesco Serio ◽

...

Keyword(s):

Fruits And Vegetables ◽

Irrigation Management ◽

Classification Performance ◽

Quality Level ◽

Cultivation Conditions ◽

Computer Vision Systems ◽

Soilless Cultivation ◽

Fertilization Level ◽

Non Destructive

Computer Vision Systems (CVS) represent a contactless and non-destructive tool to evaluate and monitor the quality of fruits and vegetables. This research paper proposes an innovative CVS, using a Random Forest model to automatically select the relevant features for classification, thereby avoiding their choice through a cumbersome and error-prone work of human designers. Moreover, three color correction techniques were evaluated and compared, in terms of classification performance to identify the best solution to provide consistent color measurements. The proposed CVS was applied to fresh-cut rocket, produced under greenhouse soilless cultivation conditions differing for the irrigation management strategy and the fertilization level. The first aim of this study was to objectively estimate the quality levels (QL) occurring during storage. The second aim was to non-destructively, and in a contactless manner, identify the cultivation approach using the digital images of the obtained product. The proposed CVS achieved an accuracy of about 95% in QL assessment and about 65–70% in the discrimination of the cultivation approach.

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Quality of Minimally Processed Products Marketed in Cuiabá, Mato Grosso, Brazil

Journal of Food Research ◽

10.5539/jfr.v4n5p157 ◽

2015 ◽

Vol 4 (5) ◽

pp. 157

Author(s):

Fabíola Gonçalves da COSTA ◽

Adelino Cunha Neto ◽

Luiz José Rodrigues ◽

Eduardo Eustáquio de Souza Figueiredo

Keyword(s):

Fruits And Vegetables ◽

Soluble Solids ◽

Foreign Matter ◽

Minimally Processed ◽

Mato Grosso ◽

Modern Times ◽

Brazilian Legislation ◽

Processed Products ◽

Sanitary Conditions

Consumers have been increasingly seeking healthier foods without sacrificing sensory satisfaction and convenience, which are highly acclaimed attributes in modern times. Minimally processed products can meet these demands. The present study evaluated the microbiological, microscopic and physicochemical quality of minimally processed fruits and vegetables marketed in Cuiabá, Brazil. A total of 36 samples, consisting of sliced melon, fruit salad in pieces, grated carrot, diced melon, sliced papaya and pineapple rounds were subjected to microbiological, microscopic and physicochemical analyses. <em>Salmonella</em> spp. was absent in all samples, while 27.8% (10/36) of the samples showed coliform counts at 45 °C over 2.0 and 2.7 log CFU.g<sup>-1</sup> in fruit and vegetables, respectively. Light dirt and foreign matter were present in 55.5% of the samples (20/36), including wood fragments and insect/animal excrements (rat hair) in 13.9% (5/36) of the samples. The pH and soluble solids (°Brix) results ranged from 3.84 to 6.66 and from 8.19 to 10.24, respectively. The products were in different stages of maturation and 27.8% (10/36) of the sliced papaya and grated carrots were in unsatisfactory sanitary conditions under the current Brazilian legislation.

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Nutritional Quality of Undergraduate Student Meals in an All-You-Care-to-Eat Campus Dining Facility (P04-156-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz051.p04-156-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Audrey Olson ◽

Katie Vieyra ◽

Alexandra Polasky ◽

Amy Best ◽

Lois Durant ◽

...

Keyword(s):

Nutrition Education ◽

Undergraduate Students ◽

Nutritional Quality ◽

Fruits And Vegetables ◽

Saturated Fat ◽

Whole Grains ◽

Research Award ◽

George Mason University ◽

Reported Data

Abstract Objectives To assess the overall nutritional quality of meals chosen by undergraduate students during weekday lunches at campus all-you-care-to-eat dining halls. Methods A previously validated exit survey was used to collect self-reported data from undergraduate students on foods and beverages they consumed during a single visit to two all-you-care-to-eat dining halls on the George Mason University Fairfax campus, during 4 weeks. (n = 468) Nutritional quality of each meal was evaluated on a 7-point rubric, according to the ‘Wellness Meal’ standards from the Partnership for a Healthier America: ≤700 kilocalories, ≤10% calories from saturated fat, ≤800 mg sodium, ≥2 ounces whole grains, ≥1 cup lowfat dairy, ≥ 1.75 cups fruits and vegetables, and ≥ 2 ounces lean protein. Results Of the maximum score of 7 on the meal nutritional quality rubric, 4 participants earned the highest score of 5, whereas 43, 150, 132, 88, and 51 participants had scores of 4, 3, 2, 1, and 0, respectively. The most commonly attained rubric standard was saturated fat, where 60% of participants consumed ≤ 10% calories from saturated fat and average consumption was 9.1% (± 5.4%) of calories. The least achieved rubric category was lowfat dairy, where only 2% of students consumed 1 cup equivalent, followed by only 9% of participants having consumed the 2 ounce equivalent of whole grains. Approximately one-third of students met calorie, lean protein, sodium, and fruit/vegetable standards. Conclusions Despite a wide variety of food options in the campus all-you-care-to-eat dining halls during the lunch hours, most undergraduate students consumed meals of subpar nutritional quality, with the vast majority meeting fewer than half the categories on the meal nutritional quality rubric. All-you-care-to-eat university dining halls may be a prime location for nutrition education and interventions. Funding Sources This research was funded by the George Mason University Provost's Multidisciplinary Research Award.

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