scholarly journals Nutritional and functional properties of coloured rice varieties of South India: a review

2019 ◽  
Vol 6 (1) ◽  
Author(s):  
T. S. Rathna Priya ◽  
Ann Raeboline Lincy Eliazer Nelson ◽  
Kavitha Ravichandran ◽  
Usha Antony
Keyword(s):  
Functional Foods ◽  
South India ◽  
Value Added ◽  
Rice Varieties ◽  
White Rice ◽  
Nutritional Profile ◽  
Nutrition Security ◽  
Rice Milling ◽  
By Products ◽  
Value Added Products

Abstract Rice is a major cereal food crop and staple food in most of the developing countries. India stands second in the production of rice next to China. Though almost 40,000 varieties of rice are said to exist, at present, only a few varieties are cultivated extensively, milled and polished. Even if white rice is consumed by most people around the world, some specialty rice cultivars are also grown. These include the coloured and aromatic rice varieties. The nutritional profile of the specialty rice is high when compared to the white rice varieties. The coloured rice, which usually gets its colour due to the deposition of anthocyanin pigments in the bran layer of the grain, is rich in phytochemicals and antioxidants. Rice bran, a by-product of the rice milling industry is under-utilised, is rich in dietary fibre which finds application in the development of functional foods and various other value-added products. Thus, more focus on specialty rice and its by-products will not only save it from becoming extinct but also lead a step forward towards nutrition security of the country as they are abundant in vitamins, minerals and polyphenols.

Valorization of Fruits by-products to Unconventional Sources of Additives, Oil, Biomolecules and Innovative Functional Foods

2019 ◽  
Vol 20 (10) ◽  
pp. 776-786 ◽  
Author(s):  
Charalampia Dimou ◽  
Haralabos C. Karantonis ◽  
Dimitrios Skalkos ◽  
Antonios E. Koutelidakis
Keyword(s):  
Bioactive Compounds ◽  
Functional Foods ◽  
Value Added ◽  
Environmental Issues ◽  
Waste Streams ◽  
Functional Ingredients ◽  
Fruit Processing ◽  
Health Promoting ◽  
By Products ◽  
Value Added Products

Owning to the increase in the world population as well as the consumer’s awareness on the health benefits of consumption of fruits, the demand for both fresh and processed fruits has been increased. The by-product and waste streams generated from fruit processing industries are extremely diverse, owning mainly to different fruits varieties and the wide range of the processes employed towards the production of the end fruit-based products. Due to the increasing production and processing of fruits, disposal of waste and by-product streams has become a serious issue, since these materials are prone to microbial spoilage. Also, the inappropriate waste management practices pose severe environmental issues. Furthermore, the costs of drying and storage of fruit processing residues are economically limiting factors hindering their further exploitation. Therefore, fruit processing by-products such as peels, seeds and unused flesh are often utilized as fertilizers. On the other hand, plant residues contain biomolecules such as vitamins, proteins, minerals, antioxidants and aromatic oil. Recovery of bioactive compounds holds a great potential for their usage in food industry as functional ingredients and nutraceuticals or in pharmaceutical and in cosmetic applications. So, valorization of plant fruit processing by-products to high-value added compounds, constitute a promising alternative not only for addressing fruit residues management issues but also leading to the production of functional food products of high nutritional value, with several potential beneficial health effects. The aim of this paper is to highlight current trends in addressing environmental issues caused by the production of high volumes of specific categories of fruit processing waste streams by investigating their potential usage as natural raw materials for the recovery of valuable bioactive compounds (such as polyphenols, dietary fibers or aromatic oil). The extracted nutrients may be used in the industrial food sector for the production of functional foods, nutraceuticals or even as health promoting natural pharmaceutical ingredients or additives for the production of innovative enriched foods. </p><p> Highlights: • Fruit processing by product streams are rich in bioactive compounds. </p><p> • Integration of fruit by-products and waste streams to value added products such as additives, unconventional oil, bioactive compounds and novel functional products is a very interesting approach regarding fruit processing residues exploitation. </p><p> • Recovering of biomolecules from fruit residues by non-thermal processes could lead to the efficient production of highly purified functional ingredients. </p><p> • Negative-valued fruit processing residues could be recycled for the production of health promoting value added products.

scholarly journals Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1823
Author(s):  
Pascual Garcia-Perez ◽  
Jianbo Xiao ◽  
Paulo E. S. Munekata ◽  
Jose M. Lorenzo ◽  
Francisco J. Barba ◽  
...  
Keyword(s):  
Environmental Impact ◽  
Food Industry ◽  
Nutritional Value ◽  
Functional Foods ◽  
Value Added ◽  
Waste Minimization ◽  
Livestock Feed ◽  
Great Production ◽  
By Products ◽  
Value Added Products

The search for waste minimization and the valorization of by-products are key to good management and improved sustainability in the food industry. The great production of almonds, based on their high nutritional value as food, especially almond kernels, generates tons of waste yearly. The remaining parts (skin, shell, hulls, etc.) are still little explored, even though they have been used as fuel by burning or as livestock feed. The interest in these by-products has been increasing, as they possess beneficial properties, caused by the presence of different bioactive compounds, and can be used as promising sources of new ingredients for the food, cosmetic and pharmaceutical industry. Additionally, the use of almond by-products is being increasingly applied for the fortification of already-existing food products, but there are some limitations, including the presence of allergens and mycotoxins that harden their applicability. This review focuses on the extraction technologies applied to the valorization of almond by-products for the development of new value-added products that would contribute to the reduction of environmental impact and an improvement in the sustainability and competitiveness of the almond industry.

scholarly journals Recovery of Anthocyanins and Monosaccharides from Grape Marc Extract by Nanofiltration Membranes

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 2003
Author(s):  
Paul Muñoz ◽  
Karla Pérez ◽  
Alfredo Cassano ◽  
René Ruby-Figueroa
Keyword(s):  
Functional Foods ◽  
General Trend ◽  
Value Added ◽  
Operating Conditions ◽  
Permeate Flux ◽  
Ultrasound Assisted Extraction ◽  
Grape Marc ◽  
Assisted Extraction ◽  
The One ◽  
By Products

Wastewaters and by-products generated in the winemaking process are important and inexpensive sources of value-added compounds that can be potentially reused for the development of new products of commercial interest (i.e., functional foods). This research was undertaken in order to evaluate the potential of nanofiltration (NF) membranes in the recovery of anthocyanins and monosaccharides from a clarified Carménère grape marc obtained through a combination of ultrasound-assisted extraction and microfiltration. Three different flat-sheet nanofiltration (NF) membranes, covering the range of molecular weight cut-off (MWCO) from 150 to 800 Da, were evaluated for their productivity as well as for their rejection towards anthocyanins (malvidin-3-O-glucoside, malvidin 3-(acetyl)-glucoside, and malvidin 3-(coumaroyl)-glucoside) and sugars (glucose and fructose) in selected operating conditions. The selected membranes showed differences in their performance in terms of permeate flux and rejection of target compounds. The NFX membrane, with the lowest MWCO (150–300 Da), showed a lower flux decay in comparison to the other investigated membranes. All the membranes showed rejection higher than 99.42% for the quantified anthocyanins. Regarding sugars rejection, the NFX membrane showed the highest rejection for glucose and fructose (100 and 92.60%, respectively), whereas the NFW membrane (MWCO 300–500 Da) was the one with the lowest rejection for these compounds (80.57 and 71.62%, respectively). As a general trend, the tested membranes did not show a preferential rejection of anthocyanins over sugars. Therefore, all tested membranes were suitable for concentration purposes.

scholarly journals Utilization of marine by-products for the recovery of value-added products

2019 ◽  
Vol 6 ◽  
Author(s):  
Fereidoon Shahidi ◽  
Vamadevan Varatharajan ◽  
Han Peng ◽  
Ruchira Senadheera
Keyword(s):  
Fish Meal ◽  
Value Added ◽  
Food Ingredients ◽  
Fisheries Resources ◽  
Feed Production ◽  
Lipid Fractions ◽  
By Catch ◽  
Fish And Shellfish ◽  
By Products ◽  
Value Added Products

The world fisheries resources have exceeded 160 million tons in recent years. However, every year a considerable amount of total catch is discarded as by-catch or as processing leftovers, and that includes trimmings, fins, frames, heads, skin, viscera and among others. In addition, a large quantity of processing by-products is accumulated as shells of crustaceans and shellfish from marine bioprocessing plants. Recognition of the limited marine resources and the increasing environmental pollution has emphasized the need for better utilization of the by-products. Marine by-products contain valuable protein and lipid fractions, minerals, enzymes as well as many other components. The major fraction of by-products are used for feed production—in making fish meal/oil, but this has low profitability. However, there are many ways in which the fish and shellfish waste could be better utilized, including the production of novel food ingredients, nutraceuticals, pharmaceuticals, biomedical materials, fine chemicals, and other value-added products. In recent times, much research is conducted in order to explore the possible uses of different by-products. This contribution primarily covers the characteristics and utilization of the main ingredients such as protein, lipid, chitin and its derivatives, enzymes, carotenoids, and minerals originating from marine by-products.

scholarly journals Retraction: Bigger data open innovation: potential applications of value-added products from milk and sustainable valorization of by-products from the dairy industry

2017 ◽  
Vol 19 (13) ◽  
pp. 3164-3164
Author(s):  
S. Ortega-Requena ◽  
S. Rebouillat
Keyword(s):  
Open Innovation ◽  
Dairy Industry ◽  
Value Added ◽  
Innovation Potential ◽  
Potential Applications ◽  
By Products ◽  
Value Added Products

Retraction of ‘Bigger data open innovation: potential applications of value-added products from milk and sustainable valorization of by-products from the dairy industry’ by S. Ortega-Requena et al., Green Chem., 2015, 17, 5100–5113.

scholarly journals Chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal)

2015 ◽  
Vol 18 (3) ◽  
pp. 192-198 ◽  
Author(s):  
Liliana SERNA-COCK ◽  
Diana Patricia VARGAS-MUÑOZ ◽  
Carlos Andrés RENGIFO-GUERRERO
Keyword(s):  
Dietary Fibre ◽  
Dry Matter ◽  
Functional Foods ◽  
Food Additives ◽  
Chemical Characterization ◽  
Value Added ◽  
Mineral Contents ◽  
Fruit Processing ◽  
Value Added Products

Summary The chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal) was determined. In artisanal fruit processing, 26.3% of peel and 9.7% of seeds were obtained. The seeds showed a high potential for the development of value-added products because of their dry matter contents (23.46%) as follows: carbohydrate (69.37% dry basis (d.b.)), nitrogen (3.18 g/100 g of seed d.b.), K (0.023 g/100 g of seed d.b.), Fe (0.0185 g/100 g of seed d.b.) and dietary fiber (21.27 g/100 g of seed d.b.). The carbohydrate, dietary fibre and mineral contents of the pulp, peel and seeds also highlighted the agroindustrial potential of the fruit in that these constituents could be used to develop functional foods, food additives, preparations for functional diets and dietary supplements.

scholarly journals Utilization of marine by-products for the recovery of value-added products

2019 ◽  
Vol 6 ◽  
Author(s):  
Fereidoon Shahidi ◽  
Vamadevan Varatharajan ◽  
Han Peng ◽  
Ruchira Senadheera
Keyword(s):  
Fish Meal ◽  
Value Added ◽  
Food Ingredients ◽  
Fisheries Resources ◽  
Feed Production ◽  
Lipid Fractions ◽  
By Catch ◽  
Fish And Shellfish ◽  
By Products ◽  
Value Added Products

The world fisheries resources have exceeded 160 million tons in recent years. However, every year a considerable amount of total catch is discarded as by-catch or as processing leftovers, and that includes trimmings, fins, frames, heads, skin, viscera and among others. In addition, a large quantity of processing by-products is accumulated as shells of crustaceans and shellfish from marine bioprocessing plants. Recognition of the limited marine resources and the increasing environmental pollution has emphasized the need for better utilization of the by-products. Marine by-products contain valuable protein and lipid fractions, minerals, enzymes as well as many other components. The major fraction of by-products are used for feed production—in making fish meal/oil, but this has low profitability. However, there are many ways in which the fish and shellfish waste could be better utilized, including the production of novel food ingredients, nutraceuticals, pharmaceuticals, biomedical materials, fine chemicals, and other value-added products. In recent times, much research is conducted in order to explore the possible uses of different by-products. This contribution primarily covers the characteristics and utilization of the main ingredients such as protein, lipid, chitin and its derivatives, enzymes, carotenoids, and minerals originating from marine by-products.

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