scholarly journals Microbial Production of Value-added Products from Cashew Apples - An Economical Boost to Cashew Farmers

2021 ◽  
Author(s):  
Vinoth Kannan ◽  
Vivek Rangarajan ◽  
Sampatrao D. Manjare ◽  
Pramod V. Pathak
Keyword(s):  
Alcoholic Beverage ◽  
Hydrolytic Enzymes ◽  
Value Added ◽  
Processing Methods ◽  
Holistic Approaches ◽  
Current Review ◽  
Juice Extraction ◽  
Immense Potential ◽  
By Products ◽  
Value Added Products

Cashew farming- considered as one of the major profit-making agricultural businesses- requires renewed practices in processing its products and by-products for sustained growth. The current review highlights the commercial potential of cashew apples by proposing value-addition strategies through microbial fermentation routes that can help garnering additional profit to the growers. The immense potential of cashew apples and pulp wastes generated after juice-extraction in producing a range of products through the fermentation process such as bioethanol, hydrolytic enzymes, lactic acid, biosurfactants, wine and Feni (an alcoholic beverage) is discussed. Furthermore, a case on the existing Feni-making practices in Goa, India is reviewed, and the need for upgrades in the processing methods for waste mitigation is emphasized. Based on the literature survey and from the gathered knowledge on cashew industries through visits to various cashew farming sites, it is strongly emphasized that a radical improvement in cashew farming is possible only through the adoption of holistic approaches in the cultivation and proper utilization of wastes and its management of cashew apples. Also, Feni production, which is the mainstay of India’s current cashew processing industry, requires major up-gradation in processing methods to improve its quality, marketability, and export potential.

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 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 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 Sugarcane Wax - A Par Excellent by-Product of Sugar Industry - A Review

2020 ◽  
Author(s):  
S. Mohan ◽  
L. Chithra ◽  
R. Nageswari ◽  
V. Manimozhi Selvi ◽  
M. Mathialagan
Keyword(s):  
Sugar Industry ◽  
Economic Value ◽  
Value Added ◽  
Industrial Applications ◽  
Press Mud ◽  
A Value ◽  
Cash Crops ◽  
By Products ◽  
Sugarcane Processing ◽  
Value Added Products

Sugarcane is one of the major cash crops, used for the production of sugar and ethanol. Sugarcane processing, results in many by by-products like bagasse, molasses and press mud which have economic value. Also, the by-products serve to generate many value added products. Sugarcane wax is a value added product obtained by the processing of press mud. It has pharmaceutical, agricultural and industrial applications. n-Triacontanol, Policosanol, D-003 acids and waxes are some of the products derived from the sugarcane wax. This article attempt discusses the various methods of extraction of sugarcane wax, its constituents and its characteristics and applications of the products derived from the sugarcane wax.

scholarly journals Development of Value Added Products Utilizing By- products of Bengal Gram: A Challenge Towards Food Security (P03-003-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Savita Budhwar
Keyword(s):  
Dietary Fiber ◽  
Value Added ◽  
Food Products ◽  
Nutritional Composition ◽  
Trypsin Inhibitor Activity ◽  
Total Calcium ◽  
Inhibitor Activity ◽  
Bengal Gram ◽  
By Products ◽  
Value Added Products

Abstract Objectives The main aim of this study is to determine the physiochemical properties and nutritional composition of by-product of Bengal gram and to develop value added products, incorporating by-products of cereals and pulses in combination. Further in this study popularization of such acceptable product and transfer of the technology regarding their preparation and utilization is also regarded to be beneficial. Methods For the nutritional evaluation of raw ingredients, physio-chemical property and nutrient composition were checked by AOAC methods. Standardization and development of some basic value added products were also done. Functional properties and nutritional composition of developed value added products were equally checked by shelf life evaluation to choose the most acceptable consumable food products. New products were made using fermentation, supplementation and combination. Results We found that most of the by-products are rich in protein, calcium, iron and fiber. We observed that Bengal gram husk contain highest amount of crude fiber i.e., 40%. However, it also contains ash (4.2%), dietary fiber (82 g/100 gm), insoluble dietary fiber (76 g/100 gm) and total calcium (984 mg/100gm). In case of broken rice we have observed low amount of trypsin inhibitor activity (16.35 TIU/mg) and high amount of starch (75 g/100gm). In addition, we have observed anti-nutritional factors significantly in higher amounts in case of broken rice. Additionally, wheat bran was found to contain high amount of total phosphorus (988 mg/100gm), soluble dietary fiber (10 g/100gm) , total calcium ( 71 mg/100 mg) and Trypsin inhibitor activity ( 55 TIU/mg) . Combining these by-products various products were prepared using various processing techniques like fermentation, supplementation and combination. We found that newly prepared value added products have high amount of proteins, dietary fiber, available minerals, in vitro protein digestibility and higher antioxidant activity. Conclusions We suggest that novel formulated food products can be utilized as an unconventional source of nutrients and therapeutic weapon to combat diseases such as diabetes and hypertension. Utilization of such agro wastes as food products will also be useful to combat hunger, food demand and malnourished state leading to maintenance of food security. Funding Sources Science and Engineering Research Board (SERB), Department of Science and Technology, Government of India.

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