Harvest by-products of fresh fruits and vegetables

2018 ◽  
pp. 127-156
Author(s):  
A. E. QuirÓS-Sauceda ◽  
G. R. Velderrain-Rodriguez ◽  
J. Abraham DomÍNguez-Avila ◽  
H. Palafox-Carlos ◽  
J. F. Ayala-Zavala ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
By Products

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

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.

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

2021 ◽  
Author(s):  
Haitao Jiang ◽  
Wanli Zhang ◽  
Yan Xu ◽  
Yiqin Zhang ◽  
Yijing Pu ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
By Products

scholarly journals Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications

Molecules ◽  
2019 ◽  
Vol 24 (22) ◽  
pp. 4132 ◽  
Author(s):  
Sofia C. Lourenço ◽  
Margarida Moldão-Martins ◽  
Vítor D. Alves
Keyword(s):  
Food Industry ◽  
Fruits And Vegetables ◽  
Current Knowledge ◽  
Natural Antioxidants ◽  
Food Products ◽  
Extraction Methods ◽  
Synthetic Antioxidants ◽  
Plant Materials ◽  
Industry Applications ◽  
By Products

In recent years, great interest has been focused on using natural antioxidants in food products, due to studies indicating possible adverse effects that may be related to the consumption of synthetic antioxidants. A variety of plant materials are known to be natural sources of antioxidants, such as herbs, spices, seeds, fruits and vegetables. The interest in these natural components is not only due to their biological value, but also to their economic impact, as most of them may be extracted from food by-products and under-exploited plant species. This article provides an overview of current knowledge on natural antioxidants: their sources, extraction methods and stabilization processes. In addition, recent studies on their applications in the food industry are also addressed; namely, as preservatives in different food products and in active films for packaging purposes and edible coatings.

Nutritional Value and Modelling of Carotenoids Extraction from Pumpkin (Cucurbita Moschata) Peel Flour By-Product

2019 ◽  
Vol 15 (5-6) ◽  
Author(s):  
Priscilla M. Lima ◽  
Fernanda T. V. Rubio ◽  
Marluci P. Silva ◽  
Lorena S. Pinho ◽  
Márcia G. C. Kasemodel ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Fruits And Vegetables ◽  
Extraction Efficiency ◽  
Convective Drying ◽  
Second Law ◽  
Cucurbita Moschata ◽  
Food Ingredient ◽  
Total Carotenoids ◽  
By Products

AbstractBy-products from fruits and vegetables are slices and peels that have been removed or rejected by the food industry and are considered to have low commercial value. Pumpkin peel is a source of carotenoids, minerals, antioxidants and phenolic compounds. This work studied the nutritional value of pumpkin peel flours produced by convective drying (40 °C) and milling. Pumpkin peel flours contained high contents of insoluble fibres (24.46 g/100 g), potassium (19.1 g/kg) and iron (152.5 mg/kg). Carotenoids were extracted using hexane at 40 °C, and flour particles were classified by 35-, 80- and 100-mesh sieves. The total carotenoids content ranged from 216.9 to 306.8 μg/g. Fick’s second law model computed that 215 min was required to extract 99 % of the total carotenoids. This work evidenced the effects of particle size on carotenoids extraction efficiency and demonstrated that pumpkin by-product flour could be used as a food ingredient or natural dye.

scholarly journals Volatile Composition and Enantioselective Analysis of Chiral Terpenoids of Nine Fruit and Vegetable Fibres Resulting from Juice Industry By-Products

2017 ◽  
Vol 2017 ◽  
pp. 1-11 ◽  
Author(s):  
Alexis Marsol-Vall ◽  
Barbara Sgorbini ◽  
Cecilia Cagliero ◽  
Carlo Bicchi ◽  
Jordi Eras ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Fruit Juice ◽  
Volatile Content ◽  
Drying Process ◽  
Fruit And Vegetable ◽  
Volatile Composition ◽  
Food Ingredients ◽  
Enantioselective Analysis ◽  
Enantiomeric Ratio ◽  
By Products

Fruit and vegetable fibres resulting as by-products of the fruit juice industry have won popularity because they can be valorised as food ingredients. In this regard, bioactive compounds have already been studied but little attention has been paid to their remaining volatiles. Considering all the samples, 57 volatiles were identified. Composition greatly differed between citrus and noncitrus fibres. The former presented over 90% of terpenoids, with limonene being the most abundant and ranging from 52.7% in lemon to 94.0% in tangerine flesh. Noncitrus fibres showed more variable compositions, with the predominant classes being aldehydes in apple (57.5%) and peach (69.7%), esters (54.0%) in pear, and terpenoids (35.3%) in carrot fibres. In addition, enantioselective analysis of some of the chiral terpenoids present in the fibre revealed that the enantiomeric ratio for selected compounds was similar to the corresponding volatile composition of raw fruits and vegetables and some derivatives, with the exception of terpinen-4-ol andα-terpineol, which showed variation, probably due to the drying process. The processing to which fruit residues were submitted produced fibres with low volatile content for noncitrus products. Otherwise, citrus fibres analysed still presented a high volatile composition when compared with noncitrus ones.

scholarly journals Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties

2021 ◽  
Vol 11 (10) ◽  
pp. 4605
Author(s):  
Fairouz Djeghim ◽  
Hayat Bourekoua ◽  
Renata Różyło ◽  
Agata Bieńczak ◽  
Wojciech Tanaś ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Hierarchical Cluster ◽  
Prickly Pear ◽  
Dough Rheology ◽  
Co2 Production ◽  
Wheat Bread ◽  
Gluten Free ◽  
K Value ◽  
Bread Properties ◽  
By Products

The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-products were incorporated into a gluten-free bread formulation based on corn and chickpea flours (2/1 w/w). Different levels of each by-product (0, 2.5, 5, and 7.5% in the basic replacement) were tested. Wheat bread and gluten-free bread without the addition of by-products were used as controls. The results indicated that the by-products increased the maximum dough height, the total CO2 production, and CO2 retention coefficient compared to unenriched gluten-free dough. The highest K-value consistency coefficient was observed for the dough enriched with the prickly pear peel. The addition of by-products significantly improved (p < 0.0001) the specific volume of gluten-free bread, with values increasing from 1.48 to 2.50 cm3/g. The hierarchical cluster analysis and the constellation plot showed four groups: the wheat bread group, the second group containing the gluten-free control bread, the group with bread enriched by pomace, and the group with bread enriched with peels, exhibit the same effect on gluten-free bread and the peels exhibit the same effect on gluten-free bread.

scholarly journals Impact of some local organic by-products on Acheta domesticus growth and meal production

2021 ◽  
pp. 1-10
Author(s):  
C. Jucker ◽  
S. Belluco ◽  
S. Bellezza Oddon ◽  
A. Ricci ◽  
L. Bonizzi ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Growth Parameters ◽  
Control Diet ◽  
Nutritional Composition ◽  
Acheta Domesticus ◽  
Common Source ◽  
Alternative Protein ◽  
Major Interest ◽  
Maize Grain ◽  
By Products

The house cricket Acheta domesticus is one of the species of major interest as alternative protein source for humans in the recent research of sustainable and nutritious sources of food. However, grain feeds, feed for poultry and soybean still represent common source of feeds for the insect industry. The aim of this study was to evaluate the influence of some agro-food by-products on the growth parameters of the crickets and the nutritional composition of the final cricket meal. Our study included five by-products (maize grain distiller, fruits and vegetables, grape marc, and two brewery’s wastes), while hen feed was used as a control diet. Substrates were analysed for their microbiological contamination prior to be provided to crickets. No Listeria and Salmonella were detected, but high microbial counts were observed. Crickets grown on the given by-products showed significant differences on the insect’s weight starting from the third week. High mortality was observed on all substrates, except on maize distiller and the control diet. The final cricket meal showed a similar protein content (66-68% as is), while the lipid content was higher in the meal from cricket reared on maize distiller (22% as is). Finally, microbiological and chemical analyses on the cricket meals did not show safety concerns for the consumers. The by-products studied, except maize grain distiller, did not support an optimal cricket rearing, but more studies are necessary to identify a mix-formulation meeting the cricket nutritional requirements.

scholarly journals Extrusion cooking of wet mixtures of wheat flour with carrot bagasse in technology of ready-to-eat products

2018 ◽  
Vol 80 (3) ◽  
pp. 43-49
Author(s):  
A. Yu. Sharikov ◽  
V. I. Stepanov ◽  
V. V. Ivanov ◽  
D. V. Polivanovskaya ◽  
M. A. Amelyakina
Keyword(s):  
Moisture Content ◽  
Bulk Density ◽  
Wheat Flour ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Middle Part ◽  
Extrusion Cooking ◽  
High Moisture ◽  
By Products

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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