scholarly journals Value-Added Fruit Processing for Human Health

Food Industry ◽  
10.5772/53161 ◽  
2013 ◽  
Author(s):  
H.P. Vasantha ◽  
Li Juan
Keyword(s):  
Human Health ◽  
Value Added ◽  
Fruit Processing

Microbe Mediated Bioconversion of Fruit Waste Into Value Added Products

2018 ◽  
pp. 57-78
Author(s):  
Mridul Umesh ◽  
Thazeem Basheer
Keyword(s):  
Raw Materials ◽  
Management Strategies ◽  
Oxygen Demand ◽  
Value Added ◽  
Single Cell Protein ◽  
Cell Protein ◽  
Fruit Waste ◽  
Fruit Processing ◽  
Processing Wastes ◽  
Value Added Products

Biosynthetic capabilities of microbes have solved several hurdles in the human welfare. Microbes have served and continue to serve as imperial candidates in both production and management strategies. Microbe mediated techniques has emerged as ecofriendly and sustainable alternative to their synthetic counterparts. Fruit based industries produces large volumes of solid and liquid wastes contributing to increase in pollution load. Disposal of these waste not only represent loss of valuable biomass but also leads to substantial increase in Biological Oxygen Demand (BOD) and Chemical Oxygen Demand (COD). However, in spite of their pollution and hazard aspects, in many cases, fruit processing wastes have a promising potential for being chief raw materials for secondary industries. This chapter summarizes microbe mediated fermentative utilization of fruit waste, for the production of value added products like organic acid, single cell protein, bioplastics, enzymes and biogas.

scholarly journals Chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal)

2015 ◽  
Vol 18 (3) ◽  
pp. 192-198 ◽  
Author(s):  
Liliana SERNA-COCK ◽  
Diana Patricia VARGAS-MUÑOZ ◽  
Carlos Andrés RENGIFO-GUERRERO
Keyword(s):  
Dietary Fibre ◽  
Dry Matter ◽  
Functional Foods ◽  
Food Additives ◽  
Chemical Characterization ◽  
Value Added ◽  
Mineral Contents ◽  
Fruit Processing ◽  
Value Added Products

Summary The chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal) was determined. In artisanal fruit processing, 26.3% of peel and 9.7% of seeds were obtained. The seeds showed a high potential for the development of value-added products because of their dry matter contents (23.46%) as follows: carbohydrate (69.37% dry basis (d.b.)), nitrogen (3.18 g/100 g of seed d.b.), K (0.023 g/100 g of seed d.b.), Fe (0.0185 g/100 g of seed d.b.) and dietary fiber (21.27 g/100 g of seed d.b.). The carbohydrate, dietary fibre and mineral contents of the pulp, peel and seeds also highlighted the agroindustrial potential of the fruit in that these constituents could be used to develop functional foods, food additives, preparations for functional diets and dietary supplements.

scholarly journals 674 Horticultural Aspects of Phytochemicals in Small Fruits: Introduction to the Workshop

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 515A-515
Author(s):  
Fumiomi Takeda
Keyword(s):  
Food Safety ◽  
Environmental Factors ◽  
Shelf Life ◽  
Human Health ◽  
Value Added ◽  
Consumer Perception ◽  
Detection Methods ◽  
Factors Affecting ◽  
Safety Issues ◽  
Small Fruit

Small fruits, such as strawberries and blueberries, are rich in phytonutrients and regarded to have high human health-functional bioactivities. In this workshop, 1) the horticultural and environmental factors affecting antioxidant levels in small fruit, 2) fruit volatiles as related to postharvest shelf life and quality, 3) changes in non-volatile fruit constituents, and 4) olfactometric analyses and consumer perception of these value-added fruit constituents will be discussed. In addition, novel detection methods for fruit- and microbial-derived aromas to address the food safety issues will be discussed.

Valorization of fruit processing by-product streams into integrated biorefinery concepts: extraction of value-added compounds and bioconversion to chemicals

2021 ◽  
pp. 927-945
Author(s):  
Maria Alexandri ◽  
Sofia Maina ◽  
Erminta Tsouko ◽  
Harris Papapostolou ◽  
Apostolis Koutinas ◽  
...  
Keyword(s):  
Value Added ◽  
Integrated Biorefinery ◽  
Fruit Processing

scholarly journals Processed Utilization of Balakka Fruit (Phyllanthus Emblica) in Rimba Soping Village, Padangsidimpuan District Angkola Julu

2020 ◽  
Vol 2 (1) ◽  
pp. 84-87
Author(s):  
Rafiqah Amanda Lubis
Keyword(s):  
Value Added ◽  
Added Value ◽  
Transfer Of Knowledge ◽  
Fruit Processing ◽  
Approach Method ◽  
High Motivation ◽  
Implementation Method ◽  
Partnership Program ◽  
And Training ◽  
Positive Results

This community service took place in Rimba Soping Village, Padangsidimpuan District Angkola Julu, Padangsidimpuan City. The implementation method used is counseling methods, and training or mentoring. The approach method used is: a) Counseling about the application of the benefits of fruit and vegetables b) Training and mentoring of Balakka fruit processing. Based on the results of the Community Partnership Program (PKM) activities that have been implemented, conclusions can be drawn, namely: 1) Very positive results are obtained from the partners during the activities 2) The transfer of knowledge and information to partners in an effort to use balakka fruit 3) There is added value (value added) from Balakka fruit 4) The high motivation of KWT Rotama in Balakka fruit innovation 5) Reducing capital constraints in starting a business by utilizing available natural products.

scholarly journals Agro-industrial wastes as sources of bioactive compounds for food and fermentation industries

2020 ◽  
Vol 50 (4) ◽  
Author(s):  
Ligianne Din Shirahigue ◽  
Sandra Regina Ceccato-Antonini
Keyword(s):  
Bioactive Compounds ◽  
Food Processing ◽  
Value Added ◽  
Industrial Wastes ◽  
Antimicrobial Compounds ◽  
Synthetic Antioxidant ◽  
Natural Sources ◽  
Fruit Processing ◽  
Processing Wastes ◽  
Plant Sources

ABSTRACT: Agro-industrial wastes are of great interest because they are important natural sources of bioactive compounds and can generate value-added byproducts. Recent studies have shown that byproducts generated by the food processing industry are rich in bioactive compounds, such as phenolic compounds, organic acids, and carotenoids, among others. The growing interest in replacing synthetic antioxidant and antimicrobial compounds with natural ones has stimulated a search for these bioactive compounds from plant sources, especially from fruit-processing wastes. The study aims to project the agro-industrial wastes as potential natural sources of antioxidants and antimicrobials and the feasible technological applications in food and fermentation industries, especially the bioethanol industry.

Microbe Mediated Bioconversion of Fruit Waste Into Value Added Products

2021 ◽  
pp. 604-625
Author(s):  
Mridul Umesh ◽  
Thazeem Basheer
Keyword(s):  
Raw Materials ◽  
Management Strategies ◽  
Oxygen Demand ◽  
Value Added ◽  
Single Cell Protein ◽  
Cell Protein ◽  
Fruit Waste ◽  
Fruit Processing ◽  
Processing Wastes ◽  
Value Added Products

Biosynthetic capabilities of microbes have solved several hurdles in the human welfare. Microbes have served and continue to serve as imperial candidates in both production and management strategies. Microbe mediated techniques has emerged as ecofriendly and sustainable alternative to their synthetic counterparts. Fruit based industries produces large volumes of solid and liquid wastes contributing to increase in pollution load. Disposal of these waste not only represent loss of valuable biomass but also leads to substantial increase in Biological Oxygen Demand (BOD) and Chemical Oxygen Demand (COD). However, in spite of their pollution and hazard aspects, in many cases, fruit processing wastes have a promising potential for being chief raw materials for secondary industries. This chapter summarizes microbe mediated fermentative utilization of fruit waste, for the production of value added products like organic acid, single cell protein, bioplastics, enzymes and biogas.

Value Added Jam From Wine Sediments and Augments Income for the Fruit Processing Industry

2017 ◽  
Vol 10 (11) ◽  
pp. 3753
Author(s):  
S. Vijayalakshmi ◽  
Dinesh Raj ◽  
R. Bennet ◽  
Kanchana Arun ◽  
A Arun
Keyword(s):  
Value Added ◽  
Processing Industry ◽  
Fruit Processing
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