Valorization of banana peel: a biorefinery approach

2016 ◽  
Vol 32 (6) ◽  
Author(s):  
Pranav D. Pathak ◽  
Sachin A. Mandavgane ◽  
Bhaskar D. Kulkarni
Keyword(s):  
Food Processing ◽  
Animal Feed ◽  
Material Balance ◽  
Value Added ◽  
Clean Energy ◽  
Economic Benefits ◽  
Banana Peel ◽  
Industrial Enzymes ◽  
Synthesis Of Nanomaterials ◽  
Value Added Products

AbstractBanana peel (BP) is an agrowaste produced in large volumes annually, especially by food-processing industries; however, its disposal is of significant concern. However, recent research suggests that BP is a valuable source of bioactive compounds, which can be converted into value-added products. This article reviews the conversion process of value-added products from BP and provides an outline on the chemical composition of BP and its possible applications. In addition, we also discuss the utilization of BP as a substrate to produce animal feed, biofertilizer, dietary fibers, clean energy, industrial enzymes, as well as its use in the synthesis of nanomaterials. Based on the research conducted so far, it is obvious that BP has a wide variety of applications, and thus, developing a biorefinery approach to adequately utilize BP will help realize its economic benefits to the fullest. Based on the valorization of BP, a scheme for BP biorefinery has been proposed. A material balance for BP biorefinery for 1-ton bone-dry BP is presented and our results show that 432 kg of protein or 170 kg of citric acid, 170 kg of pectin, 325 m

scholarly journals Cashew Apples in Ghana: Stakeholders’ Knowledge, Perception, and Utilization

2022 ◽  
Vol 2022 ◽  
pp. 1-10
Author(s):  
Yaw Gyau Akyereko ◽  
Faustina Dufie Wireko-Manu ◽  
Francis Alemawor ◽  
Mary Adzanyo
Keyword(s):  
Value Chain ◽  
Animal Feed ◽  
Value Added ◽  
International Markets ◽  
Government Support ◽  
African Countries ◽  
Feed Formulation ◽  
Know How ◽  
Cashew Apple ◽  
Value Added Products

Cashew (Anacardium occidentale), a crop projecting Ghana internationally beside cocoa, is usually cultivated for its nut, for both local and international markets. The cashew apple is underutilized in many African countries. This study is aimed at determining the knowledge, perception, and utilization of cashew apples in Ghana among stakeholders in the cashew value chain. Results from the study showed that the cashew industry consisted of farmers (89.1%), nut buyers (6.8%), extension officers (3.5%), and processors (0.6%) with uneven distribution of males (66.2%) and females (33.8%). Cashew apple utilization was low (<10%), though 84.37% had in-depth knowledge on the health benefits and value-added products made from the apples. Cashew apple is mainly utilized as fresh fruits or juice, with minor uses as an ingredient in food preparation, animal feed formulation, and production of mushroom, weedicide, ethanol, and manure. The cashew apple processors identified high cost of processing equipment, perishability of apples, lack of capital, market, technical know-how, and government support as challenges. Based on these findings, education of the stakeholders on value addition or processing of the apples at household and industrial levels and provision of stimulus packages to private processors are recommended to maximize cashew apple utilization in Ghana.

scholarly journals Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 707
Author(s):  
Jasmine Hadj Saadoun ◽  
Gaia Bertani ◽  
Alessia Levante ◽  
Fabio Vezzosi ◽  
Annalisa Ricci ◽  
...  
Keyword(s):  
Food Waste ◽  
Food Processing ◽  
Value Added ◽  
Economic Loss ◽  
Environmental Issue ◽  
Food Wastes ◽  
Whole Process ◽  
Processing And Storage ◽  
And Storage ◽  
Value Added Products

Food waste and byproducts are generated along the entire food processing and storage chain. The large amount of waste deriving from the whole process represents not only a great economic loss but also an important ethical and environmental issue in terms of failure to recycle potentially reusable materials. New, clear strategies are needed to limit the amount of waste produced and, at the same time, promote its enhancement for further conversion and application to different industrial fields. This review gives an overview of the biological approaches used so far to exploit agri-food wastes and byproducts. The application of solid-state fermentation by different microorganisms (fungi, yeasts, bacteria) to produce several value-added products was analyzed, focusing on the exploitation of lactic acid bacteria as workhorses for the production of flavoring compounds.

scholarly journals High value-added products derived from crude glycerol via microbial fermentation using Yarrowia clade yeast

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Magdalena Rakicka-Pustułka ◽  
Joanna Miedzianka ◽  
Dominika Jama ◽  
Sylwia Kawalec ◽  
Kamila Liman ◽  
...  
Keyword(s):  
Lipid Content ◽  
Food Production ◽  
Crude Glycerol ◽  
Animal Feed ◽  
Carbon Sources ◽  
Value Added ◽  
Microbial Fermentation ◽  
Waste Glycerol ◽  
High Consumption ◽  
Value Added Products

Abstract Background Contemporary biotechnology focuses on many problems related to the functioning of developed societies. Many of these problems are related to health, especially with the rapidly rising numbers of people suffering from civilization diseases, such as obesity or diabetes. One factor contributing to the development of these diseases is the high consumption of sucrose. A very promising substitute for this sugar has emerged: the polyhydroxy alcohols, characterized by low caloric value and sufficient sweetness to replace table sugar in food production. Results In the current study, yeast belonging to the Yarrowia clade were tested for erythritol, mannitol and arabitol production using crude glycerol from the biodiesel and soap industries as carbon sources. Out of the 13 tested species, Yarrowia divulgata and Candida oslonensis turned out to be particularly efficient polyol producers. Both species produced large amounts of these compounds from both soap-derived glycerol (59.8–62.7 g dm−3) and biodiesel-derived glycerol (76.8–79.5 g dm−3). However, it is equally important that the protein and lipid content of the biomass (around 30% protein and 12% lipid) obtained after the processes is high enough to use this yeast in the production of animal feed. Conclusions The use of waste glycerol for the production of polyols as well as utilization of the biomass obtained after the process for the production of feed are part of the development of modern waste-free technologies.

scholarly journals Business model for a catfish fish processor

2020 ◽  
pp. 8-12
Author(s):  
Leonardo Pérez-Rosas ◽  
Oscar Diego-Estudillo ◽  
Silvia Edith Cortés-Martínez ◽  
Vera Areli Huerta-Fernández
Keyword(s):  
Ictalurus Punctatus ◽  
Value Added ◽  
Business Plan ◽  
Economic Benefits ◽  
Added Value ◽  
Processing Plant ◽  
Key Factors ◽  
Additional Source ◽  
The Face ◽  
Value Added Products

In the Mixteca Poblana, there are aquaculture farms producing catfish (Ictalurus punctatus), which is a freshwater fish and its international trade is relatively recent. The producers have found in this activity an opportunity for economic development, since it represents an additional source of income in the face of the lack of jobs in the same area. The commercialization of the carcass meat of this type of fish, is difficult due to the ignorance of the same in the market, in addition to the date there has not been an added value that allows to introduce this meat in points of sale with greater demand of aquaculture products. Currently, food products were developed, with catfish meat. The objective is to formulate a proposal of agribusiness processing company of catfish meat in value-added products, that allow to increase the consumption and therefore the production of this fish, bringing with it greater economic benefits for the aquaculture farms of the aforementioned region. The business plan for this processing plant is structured based on the Canvas model methodology, which is a tool for shaping business ideas and allows finding key factors for the success of the project.

Yellow Oleander (Thevetia peruviana) Seed as a Potential Bioresource for Industrial Applications

2020 ◽  
Vol 17 (7) ◽  
pp. 855-871 ◽  
Author(s):  
Bidangshri Basumatary ◽  
Biswajit Nath ◽  
Pranjal Kalita ◽  
Bipul Das ◽  
Sanjay Basumatary
Keyword(s):  
Animal Feed ◽  
Raw Materials ◽  
Value Added ◽  
Industrial Applications ◽  
Edible Oil ◽  
Edible Fruit ◽  
Thevetia Peruviana ◽  
High Concern ◽  
Potential Use ◽  
Value Added Products

Raw materials from renewable natural resources for industrial applications are in high concern in recent industrial research. Researchers invest their time in the management of waste as well as the conversion of waste to wealth. In that line, the production of biofuels including biodiesel, and value-added products from non-edible oil sources as well as from the generated waste biomasses, are in the tilt of research in recent times. Preparation of different oleochemicals such as grease, resins, soap, lubricants, etc. from vegetable oils, and utilization of seed cake as fertilizer, animal feed, medicine, etc. are encouraged as a part of the generation of waste to wealth as per today’s environment is concerned. In recent days, various reports on the production of biodiesel and other oleochemicals from non-edible oil sources are published in various scientific journals. Yellow oleander (Thevetia peruviana) is a tropical shrub which produces a toxic non-edible fruit containing a high percentage of seed oil (up to 67%), protein (30-37%) as well as other medicinally important phytochemicals. It is attracting the researchers worldwide for the production of biodiesel, various oleochemicals, medicine, animal feed, etc. In this study, biodiesel and various value-added products synthesized from Thevetia peruviana oil and cake are reviewed to generate and popularize the potential use of yellow oleander seed for various industrial applications and accordingly, for substantial growth in cultivation for commercial-scale requirements.

scholarly journals A Sight to Wheat Bran: High Value-Added Products

Biomolecules ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 887 ◽  
Author(s):  
Agne Katileviciute ◽  
Gediminas Plakys ◽  
Aida Budreviciute ◽  
Kamil Onder ◽  
Samar Damiati ◽  
...  
Keyword(s):  
Wheat Bran ◽  
Food Industry ◽  
Animal Feed ◽  
Low Cost ◽  
Value Added ◽  
Renewable Materials ◽  
Agricultural Residue ◽  
Recent Trends ◽  
By Products ◽  
Value Added Products

Recently more consideration has been given to the use of renewable materials and agricultural residues. Wheat production is increasing yearly and correspondingly, the volume of by-products from the wheat process is increasing, as well. It is important to find the use of the residuals for higher value-added products, and not just for the food industry or animal feed purposes as it is happening now. Agricultural residue of the roller milled wheat grain is a wheat bran description. The low-cost of wheat bran and its composition assortment provides a good source of substrate for various enzymes and organic acids production and other biotechnological applications. The main purpose of this review article is to look into recent trends, developments, and applications of wheat bran.

scholarly journals Avaliação do processo de enriquecimento proteico de resíduo de abacaxi

2017 ◽  
Vol 12 (1) ◽  
pp. 95
Author(s):  
Deocleciano Cassiano de Santana Neto ◽  
Elny Alves Onias ◽  
Jayuri Susy Fernandes de Araújo ◽  
Ana Marina Assis Alves ◽  
Osvaldo Soares da Silva
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Protein Content ◽  
Animal Feed ◽  
Value Added ◽  
Protein Enrichment ◽  
Energy Potential ◽  
Initial Concentration ◽  
Air Circulation ◽  
Enrichment Process ◽  
Value Added Products

<p>O beneficiamento do abacaxi para fins industriais produz um grande volume de rejeitos, que têm potencial energético e podem ser aproveitados gerando produtos com valor agregado. O objetivo deste trabalho foi estudar o processo de enriquecimento nutricional dos resíduos de abacaxi (casca e coroa), com a utilização da levedura <em>Saccharomyces cerevisiae</em>, através do processo de fermentação semissólida, avaliando a concentração inicial de leveduras e temperatura de fermentação sobre o teor proteico. A fermentação foi realizada em biorreatores de bandejas com circulação de ar, contendo 1000 g do resíduo, com 4,65% de levedura, a temperatura de 38 °C, por um período de 48 h de onde foram retiradas sete amostras a cada 8 h e levadas à estufa com temperatura de 55 °C, sendo ao fim da fermentação trituradas em moinho de facas. A fermentação semissólida utilizando o resíduo de abacaxi demonstrou que o microrganismo cresceu e aumentou o teor de proteína do resíduo em função do tempo em que o mesmo permaneceu em temperatura controlada, mostrando-se viável para alimentação animal.</p><p align="center"><strong><em>Evaluation of protein enrichment process pineapple residue</em></strong></p><p><strong>Abstract</strong><strong>: </strong>Pineapple processing for industrial purposes produces a large volume of waste, which have energy potential and can be leveraged to generate value-added products. The objective of this work was to study the nutritional enrichment process pineapple residues (bark and crown), with the use of the yeast <em>Saccharomyces cerevisiae</em>, through the process of fermentation semisolid, evaluating the initial concentration of yeast and fermentation temperature on the protein content. Fermentation was carried out in trays, bioreactors with air circulation containing 1000 g of residue, with 4.65% of yeast, the temperature of 38 °C, for a period of 48 h where seven samples were taken every 8 h and taken the greenhouse with a temperature of 55 °C, being the end of fermentation pounded into knife mill. Semisolid fermentation using the pineapple residue showed that the microorganism grew and increased the protein content of the residue in function of time in which the same remained in controlled temperature, showing up for animal feed.</p>

scholarly journals Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products)

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2560 ◽  
Author(s):  
Pardeep Sadh ◽  
Suresh Kumar ◽  
Prince Chawla ◽  
Joginder Duhan
Keyword(s):  
Bioactive Compounds ◽  
Food Processing ◽  
Nutritive Value ◽  
Value Added ◽  
Bioactive Components ◽  
Food Industries ◽  
Current Review ◽  
Excellent Source ◽  
By Products ◽  
Value Added Products

A large number of by-products or wastes are produced worldwide through various food industries. These wastes cause a serious disposable problem with the environment. So, now a day’s different approaches are used for alternative use of these wastes because these by-products are an excellent source of various bioactive components such as polyphenols, flavonoids, caffeine, carotenoids, creatine, and polysaccharides etc. which are beneficial for human health. Furthermore, the composition of these wastes depends on the source or type of waste. Approximately half of the waste is lignocellulosic in nature produced from food processing industries. The dissimilar types of waste produced by food industries can be fortified by various processes. Fermentation is one of the oldest approaches and there are three types of fermentation processes that are carried out such as solid state, submerged and liquid fermentation used for product transformation into value added products through microorganisms. Selections of the fermentation process are product specific. Moreover, various studies were performed to obtain or fortified different bioactive compounds that are present in food industries by-products or wastes. Therefore, the current review article discussed various sources, composition and nutritive value (especially bioactive compounds) of these wastes and their management or augmentation of value-added products through fermentation.

scholarly journals Assessment of Quality Characteristics, Nutritional Attributes and Sensory Properties of Developed Amla (Emblica officinalis) Incorporated Products

2020 ◽  
pp. 50-58
Keyword(s):  
Food Processing ◽  
Fruits And Vegetables ◽  
Value Added ◽  
Quality Characteristics ◽  
Processed Foods ◽  
Emblica Officinalis ◽  
Nutritional Properties ◽  
Sensory Qualities ◽  
By Products ◽  
Value Added Products

Fruits on processing yield about 15 to 30 per cent of by-products which are under-utilized. Pomace is the residue or by-product that is obtained during processing of fruits and vegetables. Amla-pomace for its nutritional and functional properties can be exploited by food processing sectors for development of varieties of processed foods. Present Study aims on development of value added products using Amla-pomace. Value added products such as noodles, pasta, waffles, chocolate waffles and cookies were developed by incorporation of amla pomace. Also nutritional properties and sensory qualities were analysed for the products developed. Four variations were developed with 5, 10, 15 and 20 per cent incorporation of amla pomace. The results showed that products developed with amla-pomace are acceptable for its organo-leptic quality and nutrient composition. Amla-pomace can be utilized for product development.

Study on Processing Technology of Ready-to-Eat Oyster Retort Pouch

2014 ◽  
Vol 1033-1034 ◽  
pp. 753-757
Author(s):  
Hai Ju Xu
Keyword(s):  
Food Processing ◽  
Value Added ◽  
Technical Support ◽  
Hot Water ◽  
Processing Technology ◽  
Snack Food ◽  
Rice Wine ◽  
Technology Research ◽  
Retort Pouch ◽  
Value Added Products

The instant ready-to-eat oyster was prepared through hot water cooking, seasoned, dried, vacuum packed and sterilized. The optimal seasoning formula was as follows: sauce 10.0%, sugar 9.0%,vinegar 10.0%,rice wine 4.0%. The product has rich nutrition and special seafood flavor, comfortable texture and easy to eat. Ready-to-eat the oyster snack food processing technology research offered a new way to develop high value-added products and technical support.

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