Oilseed Cakes in the Food Industry: A Review on Applications, Challenges, and Future Perspectives

2021 ◽  
Vol 17 ◽  
Author(s):  
Amirhossein Abedini ◽  
Adel Mirza Alizadeh ◽  
Aida Mahdavi ◽  
S. Amirhossein Golzan ◽  
Mahla Salimi ◽  
...  
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Low Cost ◽  
Palm Kernel ◽  
Poultry Feed ◽  
Food Sector ◽  
Novel Foods ◽  
Current Review ◽  
Wide Range ◽  
By Products

: By-products from the food sector now have a wide range of applications. Low-cost raw materials, followed by low-cost goods, are regarded as one of the sectors’ top goals. Because of its economic relevance, reduced price, and nutrients such as protein, fiber, carbs, and antioxidants, oilseed cakes (OCs) have found a desirable place in livestock and poultry feed. Furthermore, because the cake has the same desirable nutrients, its usage in the food business is unavoidable. However, its use in this sector is not simply for nutritious purposes and has it has different impacts on flavor, texture, color, and antioxidant qualities. Therefore, as a result of its desirable qualities, the cake can be more useful in extensive applications in the food business, as well as in the manufacture of supplements and novel foods. The current review looks at the reapplications of byproducts obtained from oilseeds (soybean, sunflower, sesame, canola, palm kernel, peanut, mustard, and almond) in the food sector in the future. Furthermore, allergenicity, toxicity, antinutritional compounds, and techniques of extracting cakes from oilseeds have been discussed.

scholarly journals Secondary Use of Raw Materials in Food Sector Enterprises in Poland

2021 ◽  
Author(s):  
Anna Zdyb
Keyword(s):  
Cost Effectiveness ◽  
Food Industry ◽  
Raw Materials ◽  
Computer Assisted ◽  
Food Sector ◽  
Secondary Use ◽  
Telephone Interviews ◽  
Closing The Loop ◽  
The Cost ◽  
By Products

Circular economy (CE) nowadays has a significant impact on economic development. Reusing by-products is one of the key components of the CE paradigm, particularly important in industries using biological raw materials for production. This subject is widely discussed in many publications in the field of economics, while the practical use is scarcely described. The aim of the study was to verify whether companies operating on the Polish food industry market are re-using by-products for further production, what are the benefits of such an approach and whether if it’s time for a new way of managing by-products. Computer-assisted telephone interviews were conducted to verify opinions about the cost-effectiveness and competitiveness of enterprises in terms of reusing by-products and closing loop in production. The study covered 100 food industry companies. The most important conclusions are: (1) 92% of companies reuse by-products, (2) CE principles contribute to the improvement of competitiveness and cost-effectiveness, (3) 21% of companies are planning investments that will enable "closing the loop". There are processes in the analyzed sector that indicates increasing interest in implementing the principles of the CE by production companies.

scholarly journals Monomers, Materials and Energy from Coffee By-Products: A Review

2021 ◽  
Vol 13 (12) ◽  
pp. 6921
Author(s):  
Laura Sisti ◽  
Annamaria Celli ◽  
Grazia Totaro ◽  
Patrizia Cinelli ◽  
Francesca Signori ◽  
...  
Keyword(s):  
Circular Economy ◽  
Food Industry ◽  
Food Packaging ◽  
Low Cost ◽  
Biofuel Production ◽  
Material Technology ◽  
Coffee Production ◽  
Coffee Pulp ◽  
Coffee Waste ◽  
By Products

In recent years, the circular economy and sustainability have gained attention in the food industry aimed at recycling food industrial waste and residues. For example, several plant-based materials are nowadays used in packaging and biofuel production. Among them, by-products and waste from coffee processing constitute a largely available, low cost, good quality resource. Coffee production includes many steps, in which by-products are generated including coffee pulp, coffee husks, silver skin and spent coffee. This review aims to analyze the reasons why coffee waste can be considered as a valuable source in recycling strategies for the sustainable production of bio-based chemicals, materials and fuels. It addresses the most recent advances in monomer, polymer and plastic filler productions and applications based on the development of viable biorefinery technologies. The exploration of strategies to unlock the potential of this biomass for fuel productions is also revised. Coffee by-products valorization is a clear example of waste biorefinery. Future applications in areas such as biomedicine, food packaging and material technology should be taken into consideration. However, further efforts in techno-economic analysis and the assessment of the feasibility of valorization processes on an industrial scale are needed.

scholarly journals Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2632
Author(s):  
Henrique Silvano Arruda ◽  
Eric Keven Silva ◽  
Nayara Macêdo Peixoto Araujo ◽  
Gustavo Araujo Pereira ◽  
Glaucia Maria Pastore ◽  
...  
Keyword(s):  
Food Systems ◽  
Food Industry ◽  
Biological Properties ◽  
Extraction Techniques ◽  
Naturally Occurring ◽  
Current Review ◽  
Natural Colorants ◽  
Conventional Extraction ◽  
The Stability ◽  
By Products

Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins’ applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.

scholarly journals Biodegradable Chitosan Films with ZnO Nanoparticles Synthesized Using Food Industry By-Products—Production and Characterization

Coatings ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 646
Author(s):  
Victor Gomes Lauriano Souza ◽  
Marta M. Alves ◽  
Catarina F. Santos ◽  
Isabel A. C. Ribeiro ◽  
Carolina Rodrigues ◽  
...  
Keyword(s):  
Zinc Oxide Nanoparticles ◽  
Food Industry ◽  
Low Cost ◽  
Young Modulus ◽  
Barrier Properties ◽  
Zno Nps ◽  
Elongation At Break ◽  
Chitosan Films ◽  
By Products ◽  
Different Levels

This work aimed to produce bionanocomposites of chitosan incorporated with zinc oxide nanoparticles (ZnO NPs) synthesized using food industry by-products and to characterize them. Such nanoparticles are highlighted due to their low cost, antimicrobial activity, accessibility, and sustainability synthesis. Four different levels of ZnO NPs (0, 0.5, 1.0, and 2.0% w/w of chitosan) were tested, and the bionanocomposites were characterized in terms of their hydrophobicity, mechanical, optical, and barrier properties. Overall, the incorporation of ZnO NPs changed the composites from brittle to ductile, with enhanced elongation at break and reduced Young Modulus and tensile strength. Thus, ZnO NPs acted as plasticizer, turning the films more flexible, due to the presence of organic compounds on the NPs. This also favored permeability of oxygen and of water vapor, but the good barrier properties were maintained. Optical properties did not change statistically with the ZnO NPs incorporation. Thus, the characterization presented in this paper may contribute to support a decision on the choice of the material’s final application.

scholarly journals Utilization of Food Processing By-products in Extrusion Processing: A Review

2021 ◽  
Vol 4 ◽  
Author(s):  
Debomitra Dey ◽  
Jana K. Richter ◽  
Pichmony Ek ◽  
Bon-Jae Gu ◽  
Girish M. Ganjyal
Keyword(s):  
Functional Properties ◽  
Low Cost ◽  
Value Added ◽  
Raw Material ◽  
Practical Applications ◽  
Extrusion Processing ◽  
High Production Rate ◽  
Wide Range ◽  
Extruded Products ◽  
By Products

The processing of agricultural products into value-added food products yields numerous by-products or waste streams such as pomace (fruit and vegetable processing), hull/bran (grain milling), meal/cake (oil extraction), bagasse (sugar processing), brewer's spent grain (brewing), cottonseed meal (cotton processing), among others. In the past, significant work in exploring the possibility of the utilization of these by-products has been performed. Most by-products are highly nutritious and can be excellent low-cost sources of dietary fiber, proteins, and bioactive compounds such as polyphenols, antioxidants, and vitamins. The amount of energy utilized for the disposal of these materials is far less than the energy required for the purification of these materials for valorization. Thus, in many cases, these materials go to waste or landfill. Studies have been conducted to incorporate the by-products into different foods in order to promote their utilization and tackle their environmental impacts. Extrusion processing can be an excellent avenue for the utilization of these by-products in foods. Extrusion is a widely used thermo-mechanical process due to its versatility, flexibility, high production rate, low cost, and energy efficiency. Extruded products such as direct-expanded products, breakfast cereals, and pasta have been developed by researchers using agricultural by-products. The different by-products have a wide range of characteristics in terms of chemical composition and functional properties, affecting the final products in extrusion processing. For the practical applications of these by-products in extrusion, it is crucial to understand their impacts on the qualities of raw material blends and extruded products. This review summarizes the general differences in the properties of food by-products from different sources (proximate compositions, physicochemical properties, and functional properties) and how these properties and the extrusion processing conditions influence the product characteristics. The discussion of the by-product properties and their impacts on the extrudates and their nutritional profile can be useful for food manufacturers and researchers to expand their applications. The gaps in the literature have been highlighted for further research and better utilization of by-products with extrusion processing.

scholarly journals Emerging Technologies Based on Artificial Intelligence to Assess the Quality and Consumer Preference of Beverages

Beverages ◽  
2019 ◽  
Vol 5 (4) ◽  
pp. 62 ◽  
Author(s):  
Claudia Gonzalez Viejo ◽  
Damir D. Torrico ◽  
Frank R. Dunshea ◽  
Sigfredo Fuentes
Keyword(s):  
Artificial Intelligence ◽  
Machine Learning ◽  
Food Industry ◽  
Emerging Technologies ◽  
Low Cost ◽  
Consumer Preference ◽  
Beverage Industry ◽  
Wide Range ◽  
Alcoholic Drinks ◽  
Different Levels

Beverages is a broad and important category within the food industry, which is comprised of a wide range of sub-categories and types of drinks with different levels of complexity for their manufacturing and quality assessment. Traditional methods to evaluate the quality traits of beverages consist of tedious, time-consuming, and costly techniques, which do not allow researchers to procure results in real-time. Therefore, there is a need to test and implement emerging technologies in order to automate and facilitate those analyses within this industry. This paper aimed to present the most recent publications and trends regarding the use of low-cost, reliable, and accurate, remote or non-contact techniques using robotics, machine learning, computer vision, biometrics and the application of artificial intelligence, as well as to identify the research gaps within the beverage industry. It was found that there is a wide opportunity in the development and use of robotics and biometrics for all types of beverages, but especially for hot and non-alcoholic drinks. Furthermore, there is a lack of knowledge and clarity within the industry, and research about the concepts of artificial intelligence and machine learning, as well as that concerning the correct design and interpretation of modeling related to the lack of inclusion of relevant data, additional to presenting over- or under-fitted models.

scholarly journals Comparing “Leaf-to-Root”, “Nose-to-Tail” and Other Efficient Food Utilization Options from a Consumer Perspective

2019 ◽  
Vol 11 (17) ◽  
pp. 4779 ◽  
Author(s):  
Sina Nitzko ◽  
Achim Spiller
Keyword(s):  
Raw Materials ◽  
Waste Reduction ◽  
Consumer Acceptance ◽  
Food Utilization ◽  
Food Sector ◽  
Online Questionnaire ◽  
Natural Form ◽  
Reduction Strategies ◽  
Consumer Perspective ◽  
By Products

The efficient use of natural raw materials is a key element of sustainable development and is also gaining importance in the food sector. Consumers are increasingly realizing that food is too valuable to be used only partially. However, consumer acceptance is an important precondition for establishing efficient food utilization options. A total of 470 German consumers were surveyed through an online-questionnaire where they had to evaluate three options each for the efficient use of plant-based foods as well as animal-based foods with respect to eight different criteria. The results show that the six options differed significantly regarding consumer acceptance. The efficient use of plant-based foods (especially non-standard fruits/vegetables and the “leaf-to-root” principle) was more accepted than the efficient utilization of animal-based foods. Furthermore, it can be seen that options using the by-products in a natural form were considered more acceptable than those which subject the by-products to some form of processing. These results provide an insight into the views of consumers on food waste reduction strategies, which are frequently debated in the sustainability discussion.

scholarly journals PERFORMANCE EVALUATION OF A PALM KERNE NUT CRACKING MACHINE

2016 ◽  
Vol 14 (1) ◽  
pp. 113-119
Author(s):  
S. B. UDO ◽  
S. B. ADEJUYIGBE ◽  
S. O. ISMAILA ◽  
A. F. ADISA
Keyword(s):  
Raw Materials ◽  
Research Work ◽  
Palm Kernel ◽  
Total Sample ◽  
Throughput Capacity ◽  
Palm Tree ◽  
Human Race ◽  
Nut Cracking ◽  
Overall Performance ◽  
By Products

Palm kernel, which is one of the by- products of palm tree is of great importance to the human race and highly sought for, because it contains oil which could be consumed directly or used as raw materials for other products. The plant is mostly found in the rain forest of Nigeria where the production ofª¤? palm kernel is not the major challenge, but the production ofª¤? clean and unbrokenª¤? kernel (high grade) to be sold to the palm kernel merchants who buy and supply to companies. The development of mobile palm kernel nut cracking machine was made to reduce drudgery, to enhance processing capacity and to determine processing loss. Palm kernel nut cracking occurs when nuts are loaded to rupture without crushing the embedded kernel. The aim of this research work was to assess the performance of the developed mobile palm kernel nut cracking machine. Total sample of four thousand (4,000) palm kernel nuts were divided into five groups of eight hundred palm kernel nuts and each group was further divided into four sub-groups of two hundred (200) palm kernel nuts.ª¤? Each group of five was fed into the hopper and cracked at different shaft speeds in revolutions per minute (rpm). The shaft speeds were determined with a tachometer and it was varied on the engine by adjusting the throttle lever. In a group of five, it was replicated for four different times at the same speed. The cracking efficiency and throughput capacity were calculated. The research work showed that the cracking efficiencies at speeds of 1200, 1800, 2200 and 2400 rpm were 98ª¤¡Þ0.3, 98.5ª¤¡Þ0.08, 98.5ª¤¡Þ0.01 and 99ª¤¡Þ0.04% respectively. The throughput of the machine increased from 10.91 to 38.00 g/s as the speed of the machine increased from 800 to 2400 rpm. Also the performance efficiencies of the developed machine were 93, 94, 95, 94.5 and 94% while the overall efficiencies were 90.86, 92.12, 93.58, 93.08 and 93.06% for the set speeds. It was concluded that the overall performance of this developed palm nut kernel cracking machine were effective because it fell within the range of betweenª¤? 90 to 98% overall efficiency.ª¤?

scholarly journals Chicken Heads as a Promising By-Product for Preparation of Food Gelatins

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 494 ◽  
Author(s):  
Robert Gál ◽  
Pavel Mokrejš ◽  
Petr Mrázek ◽  
Jana Pavlačková ◽  
Dagmar Janáčová ◽  
...  
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Gel Strength ◽  
Raw Material ◽  
Considerable Proportion ◽  
Inorganic Solids ◽  
Technological Factors ◽  
Factors Influencing ◽  
Innovative Method ◽  
By Products

Every year, the poultry industry produces a large number of by-products such as chicken heads containing a considerable proportion of proteins, particularly collagen. To prepare gelatin is one of the possibilities to advantageously utilize these by-products as raw materials. The aim of the paper was to process chicken heads into gelatins. An innovative method for conditioning starting raw material was using the proteolytic enzyme. Three technological factors influencing the yield and properties of extracted gelatins were monitored including the amount of enzyme used in the conditioning of the raw material (0.4% and 1.6%), the time of the conditioning (18 and 48 h), and the first gelatin extraction time (1 and 4 h). The gelatin yield was between 20% and 36%. The gelatin gel strength ranged from 113 to 355 Bloom. The viscosity of the gelatin solution was determined between 1.4 and 9.5 mPa.s. The content of inorganic solids varied from 2.3% to 3.9% and the melting point of the gelatin gel was recorded between 34.5 and 42.2 °C. This study has shown that gelatin obtained from chicken heads has a promising potential with diverse possible applications in the food industry, pharmacy, and cosmetics.

scholarly journals Saccharomyces cerevisiae growth kinetics study dairy byproduct

2013 ◽  
pp. 169-172
Author(s):  
Erika Sulyok ◽  
Györgyi Bró ◽  
János Tamás
Keyword(s):  
Food Industry ◽  
Low Cost ◽  
Organic Matter Content ◽  
Oxygen Demand ◽  
Optimization Methods ◽  
Matter Content ◽  
Kinetics Study ◽  
Storage Tanks ◽  
Milk Whey ◽  
By Products

By guess, annual volume of milk whey is 185–190 million tons and this volume probably will increase next years. Whey has significant biochemical oxygen demand due to its high organic matter content so whey as sewage is one of the most pollutant by-products in the food industry. Apart from environmental pollution, benefit of several whey constituents for human health is another reason to utilize whey. Corn and potato, as well as the processing of milk in the food industry in large quantities of by-products generated by low cost, substantial quantities of starch and lactic acid, which are due to high biological oxygen demand are considered as hazardous waste. Some of them are destroyed sewage storage tanks, and those products are excellent substrates for the growth of microorganisms could be. The traditional nutrient solution optimization methods are solution and time-consuming and are not able to determine the real optimum because of the interaction of factors involved.

Sign in / Sign up

Export Citation Format

Share Document