Optimisation of blueberry (Vaccinium corymbosum L.) press residue extraction using a combination of pectolytic enzyme and ultrasound treatments

2021 ◽  
pp. 1-17
Author(s):  
L. Klavins ◽  
E.P. Puzule ◽  
J. Kviesis ◽  
M. Klavins
Keyword(s):  
Antioxidant Activity ◽  
Food Waste ◽  
Economic Value ◽  
Bioactive Compound ◽  
Vaccinium Corymbosum ◽  
Skin Cell ◽  
Pectolytic Enzymes ◽  
Application Potential ◽  
Berry Skins ◽  
Valuable Compounds

Blueberries are one of the most popular and widely consumed berries, they are usually consumed fresh, dried or processed into juice. During the production of juices large quantities of berry press residues are generated, which are an industrial by-product and they accumulate as food waste. Optimal management of this industrial fruit by-product could help in utilising berry press residues with the purpose to valorise and add economic value. Blueberry press residues consist of skins and seeds which hold valuable compounds with antioxidant activity –polyphenolics. To facilitate the objective of bioactive compound release, the cell walls must rupture. Pectolytic enzymes could be used to degrade the structural polysaccharides of the berry skin cell wall, thus releasing the contents of the cells into the extraction medium. The physical characteristics of berry skins allows the use of pectolytic enzymes for the disruption of cells; however, the effects of enzymatic hydrolysis could be further improved using ultrasound. In this study the combined effects of enzyme and ultrasonic treatments were evaluated and optimised using the Response Surface Methodology approach in order to increase the release of polyphenolic compounds (especially anthocyanins). The optimised method was further tested to evaluate the application potential of enzyme and ultrasound treatment to prepare blueberry or lingonberry juice with increased antioxidant activity and more vibrant colour. The obtained results provide an optional method of berry press residue valorisation to produce higher quality juice or extract bioactive compounds from this type of food-waste.

scholarly journals Management of Fruit Industrial By-Products—A Case Study on Circular Economy Approach

Molecules ◽  
2020 ◽  
Vol 25 (2) ◽  
pp. 320 ◽  
Author(s):  
Débora A. Campos ◽  
Ricardo Gómez-García ◽  
Ana A. Vilas-Boas ◽  
Ana Raquel Madureira ◽  
Maria Manuela Pintado
Keyword(s):  
Food Waste ◽  
Circular Economy ◽  
Economic Value ◽  
Industrial Applications ◽  
Global Issues ◽  
Global Issue ◽  
Social Environmental ◽  
Valuable Compounds ◽  
By Products

The management of industrial fruit by-products is important not only to decrease the volume of food waste accumulated in the landfills but also to develop strategies through reuse with the purpose to valorise and add economic value. The disposal of food waste leads to different global issues in different sectors, such as social, environmental and economical. These by-products represent a rich source of valuable compounds (polyphenols) with high antioxidant activity, which can be extracted through biotechnological methodologies for future industrial applications. In this context, the management of fruit by-products is challenged to move from a linear economy to a circular economy. Therefore, the purpose of this review is to provide a critical view of an integrated valorisation of fruit by-products to overcome a global issue, via the production of antioxidant extracts with high economic value. A case study of pineapple processing industrialization in a circular economy is explored and discussed.

Bioactive compound profile and antioxidant activity of fruits from six goji cultivars cultivated in Switzerland

2017 ◽  
Vol 7 (1) ◽  
pp. 43-59 ◽  
Author(s):  
Agnieszka Kosińska-Cagnazzo ◽  
Brian Weber ◽  
Romain Chablais ◽  
José F. Vouillamoz ◽  
Bence Molnár ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compound

scholarly journals Ultrasonic Extraction of Bioactive Compounds From Green Soybean Pods and Application in Green Soybean Milk Antioxidants Fortification

2021 ◽  
Author(s):  
Noppol Leksawasdi ◽  
Siraphat Taesuwan ◽  
Trakul Prommajak ◽  
Charin Techapun ◽  
Rattanaporn Khonchaisri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Bioactive Compound ◽  
Natural Antioxidants ◽  
Dependent Manner ◽  
Ultrasound Technique ◽  
Antioxidant Power ◽  
Soybean Milk

Abstract Green soybean (Glycine max L.) pods (GSP) are agro-industrial waste from the production of frozen green soybean and milk. These pods contain natural antioxidants and various bioactive compounds that are still underutilized. Polyphenols and flavonoids in GSP were extracted by ultrasound techniques and used in antioxidant fortification of green soybean milk. The ultrasound extraction that yielded the highest total polyphenol content was 50% amplitude for 10 min, whereas maximum flavonoids content was obtained at 50% amplitude for 15 min. Radical scavenging activity assayed by 2,2-diphenyl-1-picryl-hydrazyl radical (DPPH) and ferric reducing antioxidant power (FRAP) methods did not differ significantly (p>0.05) between the two conditions. Response surface methodology was applied to analyze an optimum ultrasonic-assisted extraction (UAE) condition of these variables. The highest desirability was found to be 50% amplitude with extraction time of 12.5 min. Fortification of the GSP extracts (1-3% v/v) in green soybean milk resulted in higher levels of bioactive compounds and antioxidant activity in a dose-dependent manner. Procyanidins were found to be the main polyphenols in dried GSP which were present at the concentration of 104.1 ± 2.1 mg/g dry sample, respectively. Addition of GSP extracts obtained by using an ultrasound technique to green soybean milk increased its bioactive compound content especially procyanidins as well as its antioxidant activity.

scholarly journals Analisis zat gizi dan biaya sisa makanan pada pasien dengan makanan biasa

2005 ◽  
Vol 1 (3) ◽  
pp. 108
Author(s):  
Mihir Djamaluddin ◽  
Endy Paryanto Prawirohartono ◽  
Ira Paramastri
Keyword(s):  
Length Of Stay ◽  
Food Waste ◽  
Economic Value ◽  
Food Service ◽  
Cross Sectional Study ◽  
Chi Square ◽  
Cross Sectional ◽  
Regular Diet ◽  
The Difference ◽  
The Cost

Background: The quality of food service in a hospital can be assessed from the inpatients’ nutritional status. Food waste is an indicator of food service among inpatients. Besides its therapeutic value, food has a significant economic value. The wasting cost in term of food waste affects the total availability of food costs.Objective: This study analyzes the nutrient quantity and the cost of food waste among inpatients with regular diet at Dr. Sardjito Hospital, Yogyakarta.Method: This was a cross sectional study. The subjects were inpatients aged 17 to 60 years old who got regular diet with length of stay was at least three days, and were willing to take part in this study (n=100). The amount of food waste was measured using the Comstock visual estimation. The cost of food waste was calculated as the proportion of food waste from cost per serving. The quantity of nutrients in food waste was calculated using the Food Processor 2 software. The data were analyzed using Chi-square test.Results: There was a difference of food waste according to gender. Rice waste was found more frequent among female (p<0,005). There was a difference of food waste according to ward class. There were more waste of meat and vegetables among inpatients in class II and the difference was significant (p<0,05). There were more waste of meat and vegetables among patients with length stay of 7 – 14 days and > 15 days (p<0,05). The vegetables and rice waste were more frequent among surgery and cancer inpatients (p<0,05). In average the nutritional value of food waste was 19,85% - 9,33% of a patient’s RDA, while the wasting cost per day was Rp 1265,08 or 10,79% of all food cost per day. The annual wasting cost of food waste was Rp 45.543.120 or 4,4% of the available budget of Rp 1.038.605.333,00.Conclusion: There were differences of food waste according to gender, ward class, length of stay, and kind of disease, especially rice, meat, and vegetables.

scholarly journals The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1589
Author(s):  
Susana Cofrades ◽  
Alba Garcimartín ◽  
Joaquín Gómez-Estaca ◽  
Francisco J. Sánchez-Muniz ◽  
Beatriz Herranz ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Condensed Tannins ◽  
Functional Foods ◽  
Rheological Behaviour ◽  
Bioactive Compound ◽  
Sodium Caseinate ◽  
Protein Isolate ◽  
Food Ingredients ◽  
Structural Reinforcement

This paper examines the effect of the type of the emulsifying protein (EP) (sodium caseinate (SC) and whey protein isolate (WPI)) on both oil-in-water liquid-like emulsions (Es) and the corresponding cold gelled emulsions (GEs), and also the effect of addition of carob extract rich in condensed tannins (T). The systems, intended as functional food ingredients, were studied in various different respects, including rheological behaviour, in vitro gastrointestinal digestion with determination of the release of non-extractable proanthocyanidins (NEPA) from T, antioxidant activity and lipolysis. EP significantly affects the rheological behaviour of both Es and GEs. T incorporation produced a structural reinforcement of GEs, especially in the case of SC. The digests from Es displayed a higher antioxidant activity than those from GEs. T lipase inhibition was observed only in the formulations with WPI. Our results highlight the importance, in the design of functional foods, of analyzing different variables when incorporating a bioactive compound into a food or emulsion in order to select the better combination for the desired objective, owing to the complex interplay of the various components.

scholarly journals Influence of storage on the physical and chemical properties of Scots pine bark

2020 ◽  
Author(s):  
Johanna Routa ◽  
Hanna Brännström ◽  
Jarkko Hellström ◽  
Juha Laitila
Keyword(s):  
Scots Pine ◽  
Energy Content ◽  
Economic Value ◽  
Chemical Properties ◽  
Calorific Value ◽  
Raw Material ◽  
Buffer Storage ◽  
Delivery Times ◽  
Biomass Logistics ◽  
Valuable Compounds

Abstract Bark is currently used mainly to produce energy, but the extraction of valuable compounds before combustion offers an interesting cascading use for debarking biomass. Buffer storage is an inevitable part of bark biomass logistics, but substantial dry matter and extractive losses can degrade the properties and reduce the economic value of the raw material during storage. In this study, moisture and ash content, calorific value, and extractives content and composition of Scots pine (Pinus sylvestris) sawmill bark were determined over 2 months of buffer storage, and the change in energy content during storage was calculated. The results showed that the energy content (MWh m−3) of the bark increased 3% during storage, while at the same time the moisture content decreased 16%. The content of acetone-soluble extractives decreased markedly, with only 56% of the original amount remaining after 8 weeks of storage. In particular, hydrophilic, phenolic extractive compounds were rapidly lost after debarking and piling of the bark. About 60% of condensed tannins (CT) and about 26% of the quantified lipophilic compounds were lost after 2 weeks of storage. The fastest rate of decrease and the most significant changes in extractives content and composition occurred within the first 2 weeks of storage. Utilization of these valuable compounds necessitates fast supply of material for further processing after debarking. The comprehensive utilization of bark requires efficiency at all levels of the supply chain to ensure that tree delivery times are kept short and loss of bark is avoided during harvest and transport.

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