Development of a cereal-based product using residual Moringa oleifera Lam. seed powder biomass and pseudo-plastic behavior of the dough mixtures

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Renata D. Paz ◽  
Andrea C. Landázuri ◽  
María Gabriela Vernaza
Keyword(s):  
Nutritional Value ◽  
Moringa Oleifera ◽  
Absorption Spectrometry ◽  
Food Products ◽  
Added Value ◽  
Plastic Behavior ◽  
Sustainable Food ◽  
Content Type ◽  
Thixotropic Behavior ◽  
By Products

Purpose The purpose of this paper was to promote the use of residual moringa seed powder (RMSP) for the enhancement of cereal-based products. RMSP is usually discarded after seed-oil extraction. This work also promotes zero-waste and rheological approaches. Design/methodology/approach In search of novel and sustainable food products with high nutritional value, cold-pressed Moringa oleifera Lam. seeds residue (RMSP) was used for incorporation in muffin formulations. Wheat flour was partially substituted (0%, 1%, 3%, 5%, 7% and 9%) by RMSP. Sodium (Na), calcium (Ca) and iron (Fe) contents were quantified through atomic absorption spectrometry; protein, through the Kjeldahl method followed by AACC Method 46–13.01; and, fat content, by a modified version of AACC Method 30–25.01a. Analysis of variance (ANOVA) and Tukey tests were performed to determine significant differences between formulations at 95% reliability using Minitab® software. Furthermore, simple viscosity studies of the dough mixture were carried in a Brookfield DV-III Ultra Rheometer; Matlab® curve-fitting tool was used for obtaining the best non-Newtonian equation that modeled experimental data. Subsequently, computational fluid dynamics (CFD) simulations of non-Newtonian fluids along a segmented pipe were carried out in Comsol Multiphysics® software to depict the importance of modeling non-Newtoning fluids for downstream processes. Findings RMSP significantly (p < 0.0001) increased protein and Fe content for the 7% and 9% formulations; it dramatically changed Na and Ca content in all formulations, while fat remained constant. Social implications The development of this type of product is an opportunity for communities that grow and harvest moringa as well as for food industries which can take advantage of moringa by-products for several subsequent processing. Originality/value For the first time, it was found that dough formulations with RMSP presented a pseudo-plastic and thixotropic behavior. In addition, the use of lignocellulosic by-products such as RMSP incorporates an added value to food products. In this case, it was demonstrated that moringa seed residue enhanced nutritional value to muffins and provided coagulant/flocculant action, which is essential during dough preparation.

Price strategies for sustainable food products

2015 ◽  
Vol 117 (2) ◽  
pp. 915-928 ◽  
Author(s):  
Paul T.M. Ingenbleek
Keyword(s):  
Food Products ◽  
Price Fairness ◽  
Sustainable Food ◽  
Policy Makers ◽  
Content Type ◽  
Sustainable Products ◽  
Competitive Disadvantage ◽  
Desk Research ◽  
Price Strategies

Purpose – Sustainable products often suffer a competitive disadvantage compared with mainstream products because they must cover ecological and social costs that their competitors leave to future generations. The purpose of this paper is to identify price strategies for sustainable products that minimize this efficiency disadvantage. Design/methodology/approach – The strategies and their determinants from the pricing environment are derived from an inductive sequential case study of certified food products, such as organic and fair trade products. Data are collected through desk research and interviews. Findings – The results reveal six different strategies that build on three basic mechanisms: cost-based pricing in combination with price fairness, increasing willingness to pay through perceptions of quality and/or price, and price stability in which costs are compensated for by scale and/or learning effects. Research limitations/implications – The framework can help companies that offer sustainable products strengthen their market positions and it can help policy makers that partly rely on markets to achieve sustainability objectives. Originality/value – The existing pricing literature on sustainability predominantly takes a consumer approach. This study breaks new ground by extending this work with a strategic marketing approach offering a choice set of strategies for managers.

scholarly journals Almond By-Products: Valorization for Sustainability and Competitiveness of the Industry

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1793
Author(s):  
Marta Barral-Martinez ◽  
Maria Fraga-Corral ◽  
Pascual Garcia-Perez ◽  
Jesus Simal-Gandara ◽  
Miguel A. Prieto
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Nutritional Value ◽  
Unsaturated Fatty Acids ◽  
The Other ◽  
Added Value ◽  
Waste Minimization ◽  
Livestock Feed ◽  
Pharmaceutical Industries ◽  
By Products

The search for waste minimization and the valorization of by-products are key practices for good management and improved sustainability in the food industry. The production of almonds generates a large amount of waste, most of which is not used. Until now, almonds have been used for their high nutritional value as food, especially almond meat. The other remaining parts (skin, shell, hulls, etc.) are still little explored, even though they have been used as fuel by burning or as livestock feed. However, interest in these by-products has been increasing as they possess beneficial properties (caused mainly by polyphenols and unsaturated fatty acids) and can be used as new ingredients for the food, cosmetic, and pharmaceutical industries. Therefore, it is important to explore almond’s valorization of by-products for the development of new added-value products that would contribute to the reduction of environmental impact and an improvement in the sustainability and competitiveness of the almond industry.

Consumer acceptance of food obtained from olive by-products

2019 ◽  
Vol 122 (1) ◽  
pp. 212-226 ◽  
Author(s):  
Maria Angela Perito ◽  
Antonella Di Fonzo ◽  
Marcello Sansone ◽  
Carlo Russo
Keyword(s):  
New Technology ◽  
Sustainable Consumption ◽  
Food Products ◽  
Market Potential ◽  
Consumer Acceptance ◽  
Content Type ◽  
The Sustainable Development ◽  
Empirical Survey ◽  
By Products ◽  
Structured Questionnaire

Purpose The purpose of this paper is to evaluate the market potential of food obtained from olive by-products. The marketing of such by-products (e.g. olive leaves and pulp) is a challenging opportunity for the sustainable development of the sector. Yet, consumer demand is still poorly understood. The paper contributes to filling the knowledge gap with an empirical survey of a sample of Italian consumers. Design/methodology/approach The authors provide an assessment of consumers’ willingness to accept (WTA) food from olive by-products. The authors collected structured questionnaire from a sample of 289 Italian consumers. The authors asked to consumers their willingness to try a variety of food products containing olive by-products, as a proxy for their WTA the products. In order to investigate the drivers of the average WTA, the authors used the information in the questionnaire to build four constructs of interest: technophobia, neophobia, perception of benefits and awareness about sustainable consumption. The choice of the constructs and the variables was driven by the existing literature. Findings The paper shows how the WTA food with olive by-products is a general attitude of the consumer, rather than product-specific choice. The results suggest that consumers perceive the use of olive by-products as a new technology for preparing well-known food products. The authors did not find statistical evidence of the wariness of olive by-products as new food products. Technophobia is the most important factor hampering the marketing of olive by-products. Originality/value The paper is a first attempt of exploring the topic of WTA food with olive by-products.

Classes of food additives in food products sold in Mauritius

2019 ◽  
Vol 121 (5) ◽  
pp. 1125-1139 ◽  
Author(s):  
Dhamawatee Harnarun Etwaroo ◽  
Dayawatee Goburdhun ◽  
Arvind Ruggoo
Keyword(s):  
Nutritional Value ◽  
Food Additives ◽  
Meat Products ◽  
Principal Component ◽  
Food Products ◽  
Food Samples ◽  
Soft Drinks ◽  
Food Category ◽  
Content Type ◽  
Number Of Classes

Purpose Food additives are a group of substances added deliberately to foods to improve their organoleptic properties and stability, extend their shelf life and retain their nutritional value. The purpose of this paper is to identify the most frequently used classes of food additives and the food categories which contain the highest number of classes of additives. Design/methodology/approach A market survey was carried out in hypermarkets and shops where the original labels of 629 food products (195 local and 434 imported) were examined for presence of food additives. Principal component analysis (PCA) was used to explore the association between food category and classes of additives, and a χ2 test was performed to establish any association between product origin and the number of classes of food additives. Findings In sum, 75 per cent of food samples surveyed contained at least one class of food additive. The food categories which contained the highest number of classes of food additives across the group were: snacks (12 classes), biscuits and cakes (11 classes), fish products (11 classes) and soft drinks (10 classes). The most common classes of additive used were acidity regulator, colour and preservative. χ2 test revealed a significant association (χ2 = 8.28, p < 0.05) between the origin and number of classes of food additives, and the PCA showed that biscuits were associated with raising agent, candies and snacks with colour, fruit drinks and soft drinks with acidity regulator, mayonnaise with thickener and meat products with preservative. Research limitations/implications The food products were sourced only from retailers selling labelled food products. Originality/value This novel study provides a basis for determining compliance of food products to the National Food Regulations.

Nutritional and sensory properties of instant maize porridge fortified with Moringa oleifera leaves and termite (Macrotermes falciger) powders

2019 ◽  
Vol 49 (4) ◽  
pp. 654-667
Author(s):  
Khavhatondwi Rinah Netshiheni ◽  
Mpho Edward Mashau ◽  
Afam Israel Obiefuna Jideani
Keyword(s):  
Nutritional Value ◽  
Moringa Oleifera ◽  
Control Sample ◽  
Zinc Content ◽  
Substitution Effect ◽  
Sensory Properties ◽  
African Countries ◽  
Mineral Contents ◽  
Design Factor ◽  
Content Type

Purpose White maize-based porridge is a staple food for about 80 per cent consumers in South Africa and in other sub-Saharan African countries contributing significantly to the diet of rural population in developing countries. White maize is deficient in some amino acids and over-dependency on its porridge may lead to high prevalence of malnutrition-related health conditions. Moringa oleifera (MO) and termite (Macrotermes falciger) are known to contain substantial amount of protein. The purpose of this study was to determine the effect of powders from MO leaves and termite on the nutritional and sensory properties of instant maize porridge. Design/methodology/approach Inclusion of MO and termite powder in instant maize porridge, using different treatments were considered using a completely randomised design. Factor levels were control (maize flour) cooked, blanched and uncooked MO samples. Data were analysed using SPSS version 23. Findings Protein content of fortified instant maize porridge (FMP) significantly increased from 10.0 to 21.2 per cent compared to unfortified porridge, and this could be attributed to the substitution effect, as fresh uncooked MO leaves are reported to be high in protein. Mineral content of FMP was higher in zinc, iron, calcium and magnesium. Calcium values of FMP were higher (276.8 mg/100 g) compared to unfortified porridge (7.1 mg/100 g). Upon the addition of MO leaves and termite powder, the zinc content increased from 3.4 mg/100to 7.6 mg/100 g. Higher iron values (27.9-36.9 mg/100 g) were observed among fortified samples. The sensory result showed that control sample had higher acceptance than the fortified samples (p = 0.02). Sensory analysis showed that among fortified porridges, blanched sample was rated high for colour and texture, cooked sample was higher in taste and uncooked sample was higher for aroma. Control sample had higher acceptance than fortified porridges for taste. The results of this study showed that the addition of MO leaves and termite powder to instant maize porridge has led to a substantial increase in the nutritional value of FMP. Originality/value This study was carried out to develop instant maize porridge fortified with MO leaves and termite powder suitable for infants, pregnant mothers and other maize consumers. The author aimed at improving the nutritional content of instant maize porridge by combining it with MO leaves and termite powders. The results showed that the addition of MO leaves and termite powders to instant maize porridge has led to a substantial increase in the nutritional value of FMP. Therefore, powder from MO leaves and termites could be used in complementary foods to increase protein and mineral contents.

scholarly journals Sustainable Management of Secondary Raw Materials from the Marine Food-Chain: A Case-Study Perspective

2020 ◽  
Vol 12 (21) ◽  
pp. 8997
Author(s):  
Massimo Lucarini ◽  
Antonio Zuorro ◽  
Gabriella Di Lena ◽  
Roberto Lavecchia ◽  
Alessandra Durazzo ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Raw Materials ◽  
Food Products ◽  
Added Value ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Fish Processing ◽  
Secondary Raw Materials ◽  
Marine Food ◽  
By Products

The feasibility of exploiting secondary raw materials from marine food-chains as a source of molecules of nutritional interest, to create high-value food products and to meet nutritional challenges, is described in this report. A reduction in food waste is urgent as many sectors of the food industry damage the environment by depleting resources and by generating waste that must be treated. The project herein described, deals with the recovery of natural molecules, omega-3 fatty acids (EPA, DHA) and of α-tocopherol, from fish processing by-products. This would promote the sustainable development of new food products for human nutrition, as well as nutraceuticals. The growing awareness of increasing omega-3 fatty acids intake, has focused attention on the importance of fish as a natural source of these molecules in the diet. Therefore, a study on the concentration of these bioactive compounds in such matrices, as well as new green methodologies for their recovery, are necessary. This would represent an example of a circular economy process applied to the seafood value chain. Fish processing by-products, so far considered as waste, can hopefully be reutilized as active ingredients into food products of high added-value, thus maximizing the sustainability of fish production.

scholarly journals Nutrient Composition and Fatty Acid and Protein Profiles of Selected Fish By-Products

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 190 ◽  
Author(s):  
Aikaterini Kandyliari ◽  
Athanasios Mallouchos ◽  
Nikos Papandroulakis ◽  
Jaya Prakash Golla ◽  
TuKiet T. Lam ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Nadh Dehydrogenase ◽  
Protein Profile ◽  
Nutrient Composition ◽  
Added Value ◽  
Sea Bream ◽  
Good Source ◽  
Mitochondrial Cytochrome B ◽  
Fish Samples ◽  
By Products

Processing of fish in aquaculture generates considerable amounts of by-products that remain underused and/or unexploited. We evaluated the nutritive content of fish by-products (head, gills, intestines, trimmings, bones, and skin) from meagre and gilthead sea bream fish species reared in Greece in order to estimate their nutritional value for future development of high added-value products. The proximate composition of the fish samples (total protein, total lipid, ash, moisture, and macro-element content) was determined using the Association of Official Analytical Chemists (AOAC) and International Organization for Standardization (ISO) official methods. The content of fatty acids was determined using capillary gas chromatography, and the protein profile was estimated employing scientific orbitrap mass spectrophotometer methodology. The nutrient composition of fish by-products presented fluctuations among the different by-products. Skin was the most significant protein source, trimmings and bones were high in calcium, and the head, intestines, and bones were a good source of lipids. The most abundant lipid acids found in by-products were oleic, palmitic, linoleic, and eicosenoic acids, whereas the most abundant proteins were adenosine triphosphate (ATP) synthase subunit epsilon, mitochondrial nicotinamide adenine dinucleotide (NADH) dehydrogenase, and mitochondrial cytochrome b-c1 complex subunit 8. These data suggest that by-products constitute valuable sources of nutrients and could therefore be exploited in accordance with the principles of a circular economy.

Sustainable Food Production and Strategic Management

2018 ◽  
Vol 9 (1) ◽  
pp. 136
Author(s):  
Salzhanova ZAURE ◽  
Ayazhanov KUANYSH ◽  
Gulzhan MUKASHEVA ◽  
Arynova ZHANNA ◽  
Gaukhar YESBOLGANOVA
Keyword(s):  
Raw Materials ◽  
Food Products ◽  
Added Value ◽  
Food Sector ◽  
Private Companies ◽  
Sustainable Food ◽  
Wide Range ◽  
World Markets ◽  
Production Distribution ◽  
Business Principles

These days, sustainability is a key issue for many private companies that address their sustainable corporate performance. The perspective is essential for their license to operate and forms the basis for business principles and practices. The lack of internationally accepted reporting standards on what, when and where to report makes it difficult to assess sustainability. The article examines different sustainable methods to forecast the development of food sector in Kazakhstan. The scenario approach is used as the most effective one that, in the authors’ opinion, allows taking into consideration a variety of tendencies in the sphere of production, distribution and consumption of food products. Kazakhstan has real opportunities to produce a wide range of food products in the volume, that ensure not only food security of the country, but also the possibility of expanding the export potential of Kazakhstan both at the expense of raw materials and the realization of food products on the world markets with high added value. Currently, however, the food potential of the country is being used inefficiently.

scholarly journals Reuse of the biomasses generated during candied fruit and table olive industrial processing for dog feed production

2020 ◽  
Vol 9 (12) ◽  
pp. e42491211342
Author(s):  
Wilson Ricardo Chimatti ◽  
Elisa Barbosa Marra ◽  
Geisiane Moraes de Andrade ◽  
Hariadny Aline Calixto Nere ◽  
Ana Carolina Conti e Silva ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Organic Waste ◽  
Added Value ◽  
Industrial Processing ◽  
Dog Food ◽  
Residual Biomass ◽  
Feed Production ◽  
The Cost ◽  
By Products ◽  
Landfill Disposal

Organic waste is derived from production processes, the amount of waste generated from two factories participating in this work reaches approximately 2000t / year, directly impacting the environment, making areas conducive to the development of insects and pests attracted by the discarded residual food. The cost used in the correct disposal of this waste, directing it to the local landfill is approximately R $ 150,000.00 / year. Considering the great nutritional value present in biomass, this work aimed to reuse these residues to produce a dog food. For this, a methodology was created to treat these biomasses, transforming them into co-products for commercialization. With this, a formulation was developed incorporating the by-products of olives, papayas and oranges, plus other essential ingredients for dog food, complying with the current legislation, resulting in a product with high added value. The developed feed used 38% of the residual biomass in its composition, and compromised, through the simulated study, all the material generated by the industries, being able to reduce a large part of the disposal expenses to the sanitary landfill. The generation of revenue from the sale of biomasses has subtracted the expenses with landfill disposal, making the process economically viable in addition to proposing a sustainable solution to the manufacturing process.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

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