Bioactive Components (Polyphenols, Flavonoids, Total Carotenoids, Antioxidant Activity) and Proximate Chemical Composition of Selected Food Processing Industry By - Products

In line with the staggering number of about 14 percent of India's GDP relying on the food processing industry. Our area of research aims at exploring the wide spread applications of the use of ozone a chemical compound that has the property of being a strong oxidant along with its potent capabilities of being a disinfecting agent in the food processing industry. Specifically focusing on the implication of the ozonized based processing techniques on the food and animal related processed products which include goat skin and manufacturing of starch. During the phase of the research we compared the impacts, advantages on using Ozone based processing technique over the existing methods like salt curing, and starch manufacturing from tapioca starch involves peeling, washing, rasping, screening, dewatering, drying, pulverization, dry screening and packaging. Ozonised skins kept exposed to atmospheric air were more impervious to microbial activity is in existence. This opens up the likelihood of applying Ozonisation innovation to protect goatskins so as to take out earth unsafe salt curing. And improving the whiteness property of sago starch without creating any harmful by products using Ozonisation based techniques.

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Sustainable valorization of food-processing industry by-products: challenges and opportunities to obtain bioactive compounds

10.1016/b978-0-12-824044-1.00023-4 ◽

2021 ◽

pp. 619-644

Author(s):

S. Simões ◽

A. Costa ◽

A.C. Faria-Silva ◽

A. Ascenso ◽

J. Marto ◽

...

Keyword(s):

Bioactive Compounds ◽

Food Processing ◽

Food Processing Industry ◽

Processing Industry ◽

Challenges And Opportunities ◽

By Products

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Production of Bio-Based Pigments from Food Processing Industry By-Products (Apple, Pomegranate, Black Carrot, Red Beet Pulps) Using Aspergillus carbonarius

Journal of Fungi ◽

10.3390/jof6040240 ◽

2020 ◽

Vol 6 (4) ◽

pp. 240 ◽

Cited By ~ 1

Author(s):

Ezgi Bezirhan Arikan ◽

Oltan Canli ◽

Yanis Caro ◽

Laurent Dufossé ◽

Nadir Dizge

Keyword(s):

Particle Size ◽

Incubation Period ◽

Food Processing ◽

Pigment Production ◽

Aspergillus Carbonarius ◽

Food Processing Industry ◽

Processing Industry ◽

Fermentation Conditions ◽

Black Carrot ◽

By Products

Food processing industry by-products (apple, pomegranate, black carrot, and red beet pulps) were evaluated as raw materials in pigment production by the filamentous fungi Aspergillus carbonarius. The effect of fermentation conditions (solid and submerged-state), incubation period (3, 6, 9, 12, and 15 d), initial substrate pH (4.5, 5.5, 6.5, 7.5, and 8.5), and pulp particle size (<1.4, 1.4–2.0, 2–4, and >4 mm) on fungal pigment production were tested to optimize the conditions. Pigment extraction analysis carried out under solid-state fermentation conditions showed that the maximum pigment production was determined as 9.21 ± 0.59 absorbance unit at the corresponding wavelength per gram (AU/g) dry fermented mass (dfm) for pomegranate pulp (PP) by A. carbonarius for 5 d. Moreover, the highest pigment production was obtained as 61.84 ± 2.16 AU/g dfm as yellowish brown at initial pH 6.5 with < 1.4 mm of substrate particle size for 15-d incubation period. GC×GC-TOFMS results indicate that melanin could be one of the main products as a pigment. SEM images showed that melanin could localize on the conidia of A. carbonarius.

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Acute problems in pig nutrition

Veterinarski glasnik ◽

10.2298/vetgl0202053k ◽

2002 ◽

Vol 56 (1-2) ◽

pp. 53-61

Author(s):

Stanimir Kovcin ◽

Branislav Zivkovic ◽

Vidica Stanacev

Keyword(s):

Food Processing ◽

Feeding System ◽

Food Processing Industry ◽

Processing Industry ◽

Lactating Sows ◽

To Come ◽

Nutrition Problem ◽

By Products ◽

In Pregnancy

Nutritional problems of every category of pigs are presented in this paper. Nutrition of pigs is in constant changes adapting to the improvements of genetics potential as well as to the very severe ecological demands. As far as piglets just weaned are concerned, the nutrition problem is solved by means of adequate mixture with additives so that performance at this stage is remarkably increased. Nutritional problems of pregnant and lactating sows are analyzed. In pregnancy it is attempted to involve in practice cheap mixtures low in concentration of nutrients, while the needs of lactating animals are constantly increasing. As for fattening animals, a significant improvement is expected in the period to come if a multiphase feeding system is applied. At the same time such a system gives an opportunity to use rationally liquid by-products of the food processing industry with the maximum adaptive possibilities to the needs of pigs.

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