scholarly journals Recent Advances in Recovery of Lycopene from Tomato Waste: A Potent Antioxidant with Endless Benefits

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4495
Author(s):  
Valentina Noemi Madia ◽  
Daniela De Vita ◽  
Davide Ialongo ◽  
Valeria Tudino ◽  
Alessandro De Leo ◽  
...  
Keyword(s):  
Environmental Protection ◽  
Circular Economy ◽  
Nutritional Value ◽  
Raw Material ◽  
Processing Industry ◽  
Food Industries ◽  
Beneficial Effects ◽  
Sustainable Technologies ◽  
Tomato Processing ◽  
By Products

Growing attention to environmental protection leads food industries to adopt a model of “circular economy” applying safe and sustainable technologies to recover, recycle and valorize by-products. Therefore, by-products become raw material for other industries. Tomato processing industry produces significant amounts of by-products, consisting of skins and seeds. Tomato skin is very rich in lycopene, and from its seeds, high nutritional oil can be extracted. Alternative use of the two fractions not only could cut disposal costs but also allow one to extract bioactive compounds and an oil with a high nutritional value. This review focused on the recent advance in extraction of lycopene, whose beneficial effects on health are widely recognized.

scholarly journals Analysis of Constraints and Opportunities for the Development of Smallholder Coconut Oil Processing Industry in Micro Enterprises Konawe Islands Regency

2020 ◽  
Vol 5 (6) ◽  
pp. 237
Author(s):  
La Rianda Baka ◽  
La Ode Alwi ◽  
Dhian Herdhiansyah ◽  
Samsul Alam Fyka ◽  
Waode Siti Anima Hisein
Keyword(s):  
Palm Oil ◽  
Nutritional Value ◽  
Economic Value ◽  
Coconut Oil ◽  
Processing Industry ◽  
Government Program ◽  
Micro Scale ◽  
Technology And Innovation ◽  
Oil Processing ◽  
By Products

It is based on the fact that small-scale coconut oil processing in micro-scale businesses is facing serious threats and competition with palm oil produced by large and medium-sized entrepreneurs, resulting in a downturn in business as well as weakening the motivation of coconut farmers to process coconut production into coconut oil. As a result, coconut farmers in their daily lives actually buy palm oil processed by large and medium entrepreneurs, while their businesses are getting worse. In line with this, through this research, an analysis of the obstacles and opportunities for the development of the people's coconut oil processing industry was carried out. The purpose of this study was to analyze the barriers to developing the people's coconut oil processing industry on a micro-scale business and to analyze the opportunities for developing the people's coconut oil processing industry on a micro-scale business. The research method is through a Focus Group Discussion (FGD) to identify obstacles and opportunities for developing the coconut oil processing industry, followed by Analysis Hierarchy Process (AHP) to determine priority problems and priority opportunities that should be carried out by multi-stakeholders for the development of the coconut oil processing industry. The results showed that the priority obstacles to the development of the coconut oil processing industry in micro-scale businesses in Konawe Islands Regency were product marketing problems, financial capital, and business funding problems, production equipment problems, skilled labor issues, raw material problems, micro-business protection policy issues, business organization, and management problems, as well as problems in the use of information technology and innovation. The priority of opportunities for the development of the micro-scale coconut oil processing industry in Konawe Kepualauan Regency is the presence of economic value by-products of coconut oil processing, namely shell charcoal, nata de coco, and coconut coir, there is a tendency for people to consume more coconut oil than consume coconut oil. Palm oil, the existence of a government program to encourage the coconut processing industry, and the nutritional value that is unique to coconut oil. Organizational and business management problems, as well as problems in the use of information technology and innovation. The priority of opportunities for the development of the micro-scale coconut oil processing industry in Konawe Kepualauan Regency is the presence of economic value by-products of coconut oil processing, namely shell charcoal, nata de coco, and coconut coir, there is a tendency for people to consume more coconut oil than consume coconut oil. Palm oil, the existence of a government program to encourage the coconut processing industry and the nutritional value that is unique to coconut oil. Organizational and business management problems, as well as problems in the use of information technology and innovation. The priority of opportunities for the development of the micro-scale coconut oil processing industry in Konawe Kepualauan Regency is the presence of economic value by-products of coconut oil processing, namely shell charcoal, nata de coco, and coconut coir, there is a tendency for people to consume more coconut oil than consume coconut oil. Palm oil, the existence of a government program to encourage the coconut processing industry and the nutritional value that is unique to coconut oil.

scholarly journals Consumer Perception of the Circular Economy Concept Applied to the Food Domain: An Exploratory Approach

2021 ◽  
Vol 13 (20) ◽  
pp. 11340
Author(s):  
Pedro Manuel Sousa ◽  
Maria João Moreira ◽  
Ana Pinto de de Moura ◽  
Rui Costa Lima ◽  
Luís Miguel Cunha
Keyword(s):  
Circular Economy ◽  
Word Association ◽  
Principal Component ◽  
Food Products ◽  
Great Difficulty ◽  
Clear Understanding ◽  
Food Ingredients ◽  
Food Industries ◽  
Perceptual Maps ◽  
By Products

Every year, agri-food industries in industrialised countries produce approximately 1.3 billion tonnes of food loss and waste. The adoption of a circular economy policy has received special attention by the agri-food industries, allowing for the creation and development of new food products made of by-products that would otherwise be wasted or used for secondary applications. The present work, of an exploratory nature, aims to assess how consumers conceptualise the circular economy in order to identify consumer recognition of the use of by-products from the food industry to upcycle food products and to evaluate attitudes towards the circular economy. To this end, a mixed-methodology was applied to 340 participants. The first part was qualitative and used free word association to evaluate consumers’ conceptualisation of the circular economy and use of by-products as foods. Data were analysed by grouping the responses into exclusive and exhaustive categories and a correspondence analysis was also performed to originate perceptual maps. Additionally, a questionnaire was designed to evaluate major concepts and attitudes correlated with the circular economy. Data were reduced by principal component analysis (PCA) and participants grouped through clustering. Results showed that consumers understand circular economy as related mainly into Sustainability, Economy, and Circularity dimensions. Participants had great difficulty identifying the by-products used as foods or as food ingredients. From the quantitative data, four groups were identified based on the associations to the six principal components originated by the PCA. However, the results highlighted a very low association with all clusters of the Food Valorisation dimension within the concept of the circular economy, and also a lack of a clear understanding of consumers’ attitudes towards food products from the circular economy. Greater promotion and dissemination by the competent entities aimed at the general public may contribute towards greater integration, participation and acceptance of the circular economy concept for the upscaling of food by-products.

scholarly journals By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 59
Author(s):  
Marina Cano-Lamadrid ◽  
Francisco Artés-Hernández
Keyword(s):  
Food Packaging ◽  
Scientific Evidence ◽  
Fruit And Vegetables ◽  
Raw Material ◽  
Food Supplementation ◽  
Sustainable Technologies ◽  
Comprehensive Information ◽  
Food Applications ◽  
Phytochemical Compounds ◽  
By Products

The aim of this review is to provide comprehensive information about non-thermal technologies applied in fruit and vegetables (F&V) by-products to enhance their phytochemicals and to obtain pectin. Moreover, the potential use of such compounds for food supplementation will also be of particular interest as a relevant and sustainable strategy to increase functional properties. The thermal instability of bioactive compounds, which induces a reduction of the content, has led to research and development during recent decades of non-thermal innovative technologies to preserve such nutraceuticals. Therefore, ultrasounds, light stresses, enzyme assisted treatment, fermentation, electro-technologies and high pressure, among others, have been developed and improved. Scientific evidence of F&V by-products application in food, pharmacologic and cosmetic products, and packaging materials were also found. Among food applications, it could be mentioned as enriched minimally processed fruits, beverages and purees fortification, healthier and “clean label” bakery and confectionary products, intelligent food packaging, and edible coatings. Future investigations should be focused on the optimization of ‘green’ non-thermal and sustainable-technologies on the F&V by-products’ key compounds for the full-utilization of raw material in the food industry.

scholarly journals The Potential of Selected Agri-Food Loss and Waste to Contribute to a Circular Economy: Applications in the Food, Cosmetic and Pharmaceutical Industries

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 515
Author(s):  
Lady Laura Del Rio Osorio ◽  
Edwin Flórez-López ◽  
Carlos David Grande-Tovar
Keyword(s):  
Circular Economy ◽  
Animal Feed ◽  
Raw Materials ◽  
Pharmaceutical Products ◽  
Raw Material ◽  
Added Value ◽  
Food Loss ◽  
Pharmaceutical Industries ◽  
Scarcity Of Resources ◽  
By Products

The food sector includes several large industries such as canned food, pasta, flour, frozen products, and beverages. Those industries transform agricultural raw materials into added-value products. The fruit and vegetable industry is the largest and fastest-growing segment of the world agricultural production market, which commercialize various products such as juices, jams, and dehydrated products, followed by the cereal industry products such as chocolate, beer, and vegetable oils are produced. Similarly, the root and tuber industry produces flours and starches essential for the daily diet due to their high carbohydrate content. However, the processing of these foods generates a large amount of waste several times improperly disposed of in landfills. Due to the increase in the world’s population, the indiscriminate use of natural resources generates waste and food supply limitations due to the scarcity of resources, increasing hunger worldwide. The circular economy offers various tools for raising awareness for the recovery of waste, one of the best alternatives to mitigate the excessive consumption of raw materials and reduce waste. The loss and waste of food as a raw material offers bioactive compounds, enzymes, and nutrients that add value to the food cosmetic and pharmaceutical industries. This paper systematically reviewed literature with different food loss and waste by-products as animal feed, cosmetic, and pharmaceutical products that strongly contribute to the paradigm shift to a circular economy. Additionally, this review compiles studies related to the integral recovery of by-products from the processing of fruits, vegetables, tubers, cereals, and legumes from the food industry, with the potential in SARS-CoV-2 disease and bacterial diseases treatment.

scholarly journals Implementing circular economy concept by converting cassava pulp and wastewater to biogas for sustainable production in starch industry

2021 ◽  
Author(s):  
Ruenrom Lerdlattaporn ◽  
Chantaraporn Phalakornkule ◽  
Sivalee Trakulvichean ◽  
Warinthorn Songkasiri
Keyword(s):  
Global Warming ◽  
Circular Economy ◽  
Net Present Value ◽  
Cassava Starch ◽  
Resource Efficiency ◽  
Raw Material ◽  
Water Recovery ◽  
Cassava Pulp ◽  
Starch Industry ◽  
By Products

Abstract An adoption of the circular economy concept to utilize the wastes and by-products in the cassava starch industry to produce the biogas is a high potential option. Thai cassava starch industry generates wastes and by-products, as such the wastewater of 21.00 million m3 y-1 and the cassava pulp of 9.50 million t y-1. This research analyzed the key drivers and challenges to increase the demand of biogas system, increasing the energy security, resource efficiency, and decreasing the environmental problem. Three-scenarios of (1) a factory has no biogas system, (2) a factory produces biogas using wastewater as a raw material, and (3) a factory produces biogas using both wastewater and cassava pulp as raw materials, were analyzed. The economic assessment, resource efficiency, water recovery, land use, and global warming potential were the parameter of comparison. Scenario 3 generated a highest net present value, and a shortest payback period for the 10-year operational period with 6.14 million USD and 4.37 y, respectively. Moreover, scenario 3 had the highest resource efficiency and water recovery with the lowest land (18.90 ha with 500 t starch d-1) use and global warming (144.33 kg CO2eq t-1 starch).

scholarly journals Valorisation of Ribes nigrum L. Pomace, an Agri-Food By-Product to Design a New Cosmetic Active

Cosmetics ◽  
2020 ◽  
Vol 7 (3) ◽  
pp. 56
Author(s):  
Hortense Plainfossé ◽  
Manon Trinel ◽  
Grégory Verger-Dubois ◽  
Stéphane Azoulay ◽  
Pauline Burger ◽  
...  
Keyword(s):  
Circular Economy ◽  
Raw Material ◽  
Waste Materials ◽  
Phytochemical Analysis ◽  
Ribes Nigrum ◽  
Cosmetic Ingredients ◽  
In Vitro Bioassays ◽  
By Products

The ethical and ecological concerns of today’s consumers looking for both sustainable and efficient ingredients in finished products, put a lot of pressure on the cosmetic market actors who are being driven to profoundly modify the strategies adopted to innovate in terms of actives while notably being urged to switch from petroleum- to plant-based ingredients. To produce such natural cosmetic ingredients, agri-food by-products are advocated as raw material due to their reduced carbon footprint as they actively contribute to the worldwide improvement of waste management. The process to transform plant waste materials into such powerful and objectified “green” cosmetic actives in compliance with circular economy principles is a long-term integrated process. Such a development is thoroughly exemplified in the present paper through the description of the design of liquid anti-age ingredients based on Ribes nigrum L. extract. This was obtained by maceration of blackcurrant pomace. and the embodiment of this extract following its phytochemical analysis notably by HPLC-DAD-ELSD and its bioguided fractionation using in vitro bioassays.

Collection, storage and distribution of information on the value of by-products and wastes in animal feeding

1980 ◽  
Vol 3 ◽  
pp. 7-11
Author(s):  
H. Haendler
Keyword(s):  
Nutritional Value ◽  
Raw Material ◽  
New Materials ◽  
Different Types ◽  
New Material ◽  
Feed Value ◽  
Animal Feeding ◽  
Specific Material ◽  
Time Changes ◽  
By Products

To use information means to use the experiences of others to make decisions. In fields where experience is lacking it can be gained by conducting experiments. People who have available experience in a special field are called experts. In each field of economics production is subject to changes of several factors such as price and availability of the raw material needed for the special type of production. Animal production depends mainly on the availability and prices of useful feeds, and should be regarded as one type of production among others, the different types being more or less correlated.From time to time changes in industrial or other types of production occur. New materials, often regarded at first as worthless wastes, may be found to be suitable as feeds, but thousands of tonnes of such a new material may have been destroyed before its feed value was established. In other cases the new material may have been given to animals but without success, causing illness or reducing efficiency. The reason for the failure may be that no previous experience was available, no experiments had been made previously or were known and no expert could be asked. In other words, no information was available about the nutritional value of the specific material.The situation of deficiency of information is comparable to the situation of deficiency of feeds. If regular feeds are not available in adequate quantum or at acceptable prices, then interest in the use of by-products and wastes increases. If no results from research in that specific field are published and no experience is available, one has to look for ‘by-products’ of knowledge. Anybody anywhere in the world may have analysed a sample of a feed for a specific purpose. The result may have been forgotten after the particular question had been answered. But perhaps some years later this piece of knowledge could be used for a quite different purpose. The experience of others then becomes valuable.

scholarly journals Brewer’s Spent Grains—Valuable Beer Industry By-Product

Biomolecules ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 1669
Author(s):  
Mateusz Jackowski ◽  
Łukasz Niedźwiecki ◽  
Kacper Jagiełło ◽  
Oliwia Uchańska ◽  
Anna Trusek
Keyword(s):  
Activated Carbon ◽  
Circular Economy ◽  
Food Industry ◽  
Hydrothermal Carbonization ◽  
Raw Material ◽  
Beer Industry ◽  
Spent Grains ◽  
Good Material ◽  
By Products ◽  
Global Food

The brewing sector is a significant part of the global food industry. Breweries produce large quantities of wastes, including wastewater and brewer’s spent grains. Currently, upcycling of food industry by-products is one of the principles of the circular economy. The aim of this review is to present possible ways to utilize common solid by-product from the brewing sector. Brewer’s spent grains (BSG) is a good material for sorption and processing into activated carbon. Another way to utilize spent grains is to use them as a fuel in raw form, after hydrothermal carbonization or as a feedstock for anaerobic digestion. The mentioned by-products may also be utilized in animal and human nutrition. Moreover, BSG is a waste rich in various substances that may be extracted for further utilization. It is likely that, in upcoming years, brewer’s spent grains will not be considered as a by-product, but as a desirable raw material for various branches of industry.

scholarly journals From Orange Juice By-Product in the Food Industry to a Functional Ingredient: Application in the Circular Economy

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 593
Author(s):  
Larissa Alves de Castro ◽  
Jaqueline Miranda Lizi ◽  
Eduardo Galvão Leite das Chagas ◽  
Rosemary Aparecida de Carvalho ◽  
Fernanda Maria Vanin
Keyword(s):  
Phenolic Compounds ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Circular Economy ◽  
Orange Juice ◽  
Food System ◽  
Raw Material ◽  
Total Phenolic ◽  
Hygroscopic Properties ◽  
By Products

In the orange juice industry, more than 50% of raw material becomes by-products that are rich in active compounds and have high nutritional content. Improved use of these by-products could represent a key strategy for a circular economy. The objective of this study was to produce a flour from orange juice by-product, characterize it, and then apply this flour to produce cookies. Orange by-product flour (OBPF) was characterized in terms of its chemical composition, dietary fiber, phenolic compounds, antioxidant potential, and hygroscopic properties. Subsequently, the effect of substituting wheat flour by OBPF in cookies was evaluated. OBPF presented a very high content of dietary fiber (73.61% dry matter (DM)), minerals (ash = 2.72% DM), and total phenolic compounds (534 ± 30 mg gallic acid equivalent (GAE)/100 g of DM). In general, the properties of cookies were not significantly influenced by using OBPF as a substitution for wheat flour. Sensorial analyses showed that cookies produced with 10% OBPF presented the higher scores. Therefore, OBPF showed interesting characteristics, suggesting its possible use in the development of fiber enriched foods such as cookies; and its production represents a key strategy for the orange juice processing industries towards the application of a circular economy in the food system.

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