Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products

Correction for ‘Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products’ by Katalin Solyom et al., RSC Adv., 2020, 10, 16783–16790, DOI: 10.1039/C9RA10639A.

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Valorization and Application of Fruit and Vegetable Wastes and By-Products for Food Packaging Materials

Molecules ◽

10.3390/molecules26134031 ◽

2021 ◽

Vol 26 (13) ◽

pp. 4031

Author(s):

Banu Bayram ◽

Gulay Ozkan ◽

Tina Kostka ◽

Esra Capanoglu ◽

Tuba Esatbeyoglu

Keyword(s):

Food Waste ◽

Food Packaging ◽

Edible Films ◽

Communication Tool ◽

Fruit And Vegetable ◽

Suitable Alternative ◽

Food Protection ◽

Vegetable Wastes ◽

Degradable Plastics ◽

By Products

The important roles of food packaging are food protection and preservation during processing, transportation, and storage. Food can be altered biologically, chemically, and physically if the packaging is unsuitable or mechanically damaged. Furthermore, packaging is an important marketing and communication tool to consumers. Due to the worldwide problem of environmental pollution by microplastics and the large amounts of unused food wastes and by-products from the food industry, it is important to find more environmentally friendly alternatives. Edible and functional food packaging may be a suitable alternative to reduce food waste and avoid the use of non-degradable plastics. In the present review, the production and assessment of edible food packaging from food waste as well as fruit and vegetable by-products and their applications are demonstrated. Innovative food packaging made of biopolymers and biocomposites, as well as active packaging, intelligent packaging, edible films, and coatings are covered.

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Characterization of Bioactive Compounds in Fruit and Vegetable Bagasse

JOURNAL OF BIOENGINEERING AND TECHNOLOGY APPLIED TO HEALTH ◽

10.34178/jbth.v4i2.161 ◽

2021 ◽

Vol 4 (2) ◽

pp. 58-62

Author(s):

Fernanda dos Santos Cardoso ◽

Ingrid Lessa Leal ◽

Tatiana Barreto Rocha Nery

Keyword(s):

Water Activity ◽

Bioactive Compounds ◽

Food Waste ◽

Food Industry ◽

Phenolic Content ◽

Sustainable Use ◽

Fruit And Vegetable ◽

Flavonoid Content ◽

By Products

The use of agro-industrial residues is presented in food waste. The processing of them is an opportunity for the development of by-products, as well as the aggregation of lost value, and the sustainable use of these residues. The study aimed to characterize the bioactive compounds in grape, carrot, cocoa, and banana skins from the processing of juice, banana chips, and chocolate. The analyzed samples showed good moisture, satisfactory water activity value, with the highest flavonoid content in the grape sample (1.679 mg EQ/g) and the highest phenolic content in the cocoa epicarp sample (1.367 mg EAG/g). In this way, we verified the viability of using food peels in the food industry, enabling the use of waste generated.

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Effect of Temperature on the Dielectric Properties of CoFe2O4 Ferrite

Journal of Nano- and Electronic Physics ◽

10.21272/jnep.8(4(2)).04069 ◽

2016 ◽

Vol 8 (4(2)) ◽

pp. 04069-1-04069-7

Author(s):

V. S. Bushkova ◽

◽

B. K. Ostafiychuk ◽

T. O. Semko ◽

◽

...

Keyword(s):

Dielectric Properties ◽

Effect Of Temperature

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Biodegradable packaging reinforced with plant-based food waste and by-products

Current Opinion in Food Science ◽

10.1016/j.cofs.2021.05.003 ◽

2021 ◽

Author(s):

Hongchao Zhang ◽

Shyam Sablani

Keyword(s):

Food Waste ◽

Biodegradable Packaging ◽

By Products

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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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Overview of Agro-Food Waste and by Products Valorization for Polymer Synthesis, and Modification for Bio-Composite Production

10.3390/cgpm2020-07211 ◽

2020 ◽

Cited By ~ 1

Author(s):

Patrizia Cinelli ◽

Maurizia Seggiani ◽

Maria Beatrice Coltelli ◽

Serena Danti ◽

Maria Cristina Righetti ◽

...

Keyword(s):

Food Waste ◽

Polymer Synthesis ◽

Composite Production ◽

By Products

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Performance Optimisation of Fuel Pellets Comprising Pepper Stem and Coffee Grounds through Mixing Ratios and Torrefaction

Energies ◽

10.3390/en14154667 ◽

2021 ◽

Vol 14 (15) ◽

pp. 4667

Author(s):

Sunyong Park ◽

Hui-Rim Jeong ◽

Yun-A Shin ◽

Seok-Jun Kim ◽

Young-Min Ju ◽

...

Keyword(s):

Calorific Value ◽

Basic Information ◽

Spent Coffee Grounds ◽

Mixing Ratios ◽

Moisture Contents ◽

Fuel Pellets ◽

Coffee Grounds ◽

Coffee Ground ◽

Fuel Characteristics ◽

By Products

Agricultural by-products have several disadvantages as fuel, such as low calorific values and high ash contents. To address these disadvantages, this study examined the mixing of agricultural by-products and spent coffee grounds, for use as a solid fuel, and the improvement of fuel characteristics through torrefaction. Pepper stems and spent coffee grounds were first dried to moisture contents of <15% and then combined, with mixing ratios varying from 9:1 to 6:4. Fuel pellets were produced from these mixtures using a commercial pelletiser, evaluated against various standards, and classified as grade A, B, or Bio-SRF. The optimal ratio of pepper stems to spent coffee grounds was determined to be 8:2. The pellets were torrefied to improve their fuel characteristics. Different torrefaction temperatures improved the mass yields of the pellets to between 50.87% and 88.27%. The calorific value increased from 19.9% to 26.8% at 290 °C. The optimal torrefaction temperature for coffee ground pellets was 230 °C, while for other pellets, it was 250 °C. This study provides basic information on the potential enhancement of agricultural by-products for fuel applications.

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