scholarly journals Extrusion Technology: A Tool for Value Addition to Food By-Products and Wastes

2021 ◽  
pp. 39-58
Author(s):  
T. A. Dendegh ◽  
B. M. Yelmi ◽  
M. J. B. Abdullahi
Keyword(s):  
Food Processing ◽  
Fruits And Vegetables ◽  
Negative Impact ◽  
Raw Materials ◽  
Past Research ◽  
Grape Pomace ◽  
Value Addition ◽  
Wide Range ◽  
Extrusion Technology ◽  
By Products

The food processing industry generates an immense amount of waste and by-products, which leads to major concerns about the environment. However, most of these wastes, such as plant-derived by-products, are still nutritionally adequate for use in food manufacturing processes. Extrusion technology has brought rapid transformation, new research ideas, opportunities and innovations in the food processing industries. Owing to its versatile nature and many advantages it has over other types of processing methods, a wide range of food raw materials could be processed conveniently which are microbiologically safe and also retain nutrients under carefully selected conditions. It is effluents free during processing; therefore, has no negative impact on the environment and fewer worries about waste or effluent disposal. It has been shown by many authors how extrusion technology is applied to process safe and convenient food products from industrial by-products and waste generated during processing. By-products such as bran, grits, hulls, grape pomace, carrot pomace, apple pomace, were combined or formulated with other food such as corn amongst others to make products like biscuits, pasta amongst using extrusion technology. This is carried out under a controlled process and system parameters to ensure the best product quality. Additionally, anti-nutritional factors present in some of these by-products can be minimized by the extrusion process for use as a food additive or in the formulation of balanced foods. This review features the past research on the value addition process by extrusion to food processing by-products and wastes from fruits and vegetables, cereals and pulses and oilseed (cakes) processing amongst others.

scholarly journals Production of Microfibrillated Cellulose from Fast-Growing Poplar and Olive Tree Pruning by Physical Pretreatment

2021 ◽  
Vol 11 (14) ◽  
pp. 6445
Author(s):  
David Ibarra ◽  
Raquel Martín-Sampedro ◽  
Bernd Wicklein ◽  
Úrsula Fillat ◽  
María E. Eugenio
Keyword(s):  
Negative Impact ◽  
Raw Materials ◽  
Olive Tree ◽  
Barrier Properties ◽  
Microfibrillated Cellulose ◽  
Mechanical Resistance ◽  
Fast Growing ◽  
Wide Range ◽  
Pfi Refining ◽  
Tree Pruning

Motivated by the negative impact of fossil fuel consumption on the environment, the need arises to produce materials and energy from renewable sources. Cellulose, the main biopolymer on Earth, plays a key role in this context, serving as a platform for the development of biofuels, chemicals and novel materials. Among the latter, micro- and nanocellulose have been receiving increasing attention in the last few years. Their many attractive properties, i.e., thermal stability, high mechanical resistance, barrier properties, lightweight, optical transparency and ease of chemical modification, allow their use in a wide range of applications, such as paper or polymer reinforcement, packaging, construction, membranes, bioplastics, bioengineering, optics and electronics. In view of the increasing demand for traditional wood pulp (e.g., obtained from eucalypt, birch, pine, spruce) for micro/nanocellulose production, dedicated crops and agricultural residues can be interesting as raw materials for this purpose. This work aims at achieving microfibrillated cellulose production from fast-growing poplar and olive tree pruning using physical pretreatment (PFI refining) before the microfibrillation stage. Both raw materials yielded microfibrillated cellulose with similar properties to that obtained from a commercial industrial eucalypt pulp, producing films with high mechanical properties and low wettability. According to these properties, different applications for cellulose microfibers suspensions and films are discussed.

Improved Method for Measurement of Dietary Fiber as Non-Starch Polysaccharides in Plant Foods

1988 ◽  
Vol 71 (4) ◽  
pp. 808-814 ◽  
Author(s):  
Hans N Englyst ◽  
John H Cummings
Keyword(s):  
Dietary Fiber ◽  
Food Processing ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Processed Foods ◽  
Plant Foods ◽  
Insoluble Dietary Fiber ◽  
Additional Information ◽  
Routine Measurement ◽  
Complex Procedure

Abstract A method is described that allows rapid estimation of total, soluble, and insoluble dietary fiber as the non-starch polysaccharides (NSP) in plant foods. It is a modification of an earlier, more complex procedure. Starch is completely removed enzymatically, and NSP is measured as the sum of its constituent sugars released by acid hydrolysis. The sugars may, in turn, be measured by gas chromatography (GC), giving values for individual monosaccharides, or more rapidly by colorimetry. Both GC and colorimetry are suitable for routine measurement of total, soluble, and insoluble dietary fiber in cereals, fruits, and vegetables. Values obtained are not affected by food processing so the dietary fiber content of various processed foods and mixed diets can be calculated simply from knowing the amount in the raw materials. The additional information obtained by GC analysis is valuable in the interpretation of physiological studies and in epidemiology where disease is related to type and amount of dietary fiber.

scholarly journals Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development

2020 ◽  
Vol 12 (18) ◽  
pp. 7785
Author(s):  
Isaac Amoah ◽  
Noamane Taarji ◽  
Paa-Nii T. Johnson ◽  
Jonathan Barrett ◽  
Carolyn Cairncross ◽  
...  
Keyword(s):  
Negative Impact ◽  
Bioactive Compound ◽  
Grape Pomace ◽  
Small Scale ◽  
Tomato Seed ◽  
Potential Health ◽  
Bioactive Properties ◽  
Functional Bread ◽  
Pre Treatment ◽  
By Products

The industrial and small-scale processing of plant-based food materials is associated with by-products that may have a negative impact on the environment but could add value to bread-based products. The bioactivity of plant-based food by-products, their impact on the properties of functional bread, and their bioavailability/bioaccessibility leading to potential health effects when consumed was reviewed. Plant-based food by-products which may be added to bread include rice bran, wheat bran, corn bran, grape pomace/seed extract, tomato seed/skin, and artichoke stems/leaves. These by-products contain high concentrations of bioactive compounds, including phenolics, bioactive peptides, and arabinoxylan. Pre-treatment procedures, including fermentation and thermal processing, impact the properties of plant-based by-products. In most cases, bread formulated with flour from plant-based by-products demonstrated increased fibre and bioactive compound contents. In terms of the sensory and nutritional acceptability of bread, formulations with an average of 5% flour from plant-based by-products produced bread with acceptable sensory properties. Bread enriched with plant-based by-products demonstrated enhanced bioavailability and bioaccessibility and favourable bioactive properties in human blood, although long-term studies are warranted. There is a need to investigate the bioactive properties of other underutilised plant-based by-products and their potential application in bread as a sustainable approach towards improving food and nutrition security.

Advances in the Value Addition to Foods-recent Trends

2017 ◽  
Vol 2 (2) ◽  
pp. 90
Author(s):  
K. R. Anilakumar ◽  
Natarajan Gopalan ◽  
R. K. Sharma
Keyword(s):  
Food Processing ◽  
Value Added ◽  
Fermented Foods ◽  
Processed Food ◽  
Value Addition ◽  
Processing Technologies ◽  
Food Ingredients ◽  
Recent Trends ◽  
Life Enhancement ◽  
By Products

Value addition to foods may be done by several ways. It could be done by the use of preservative, food ingredients capable of eliciting functionalities and by fortification using micronutrients. There are novel and emerging food processing technologies that are possible to preserve the ingredients in the food intact. The shelf life enhancement of the processed food can be done by adapting newer packaging technologies. Food processing industries in many of the countries across the world generates huge quantity of by-products that can be put into use by value addition. These by-products have less use and create considerable environmental pollution. The by-products of the fruits, vegetables, etc. may be used for value addition adapting commercially viable approaches. Fermented foods are value added foods that could be developed using novel starters. It is also important to note the regulatory aspects of foods whenever the foods are preserved b y value addition

Ultraviolet irradiation and the mechanisms underlying its inactivation of infectious agents

2011 ◽  
Vol 12 (1) ◽  
pp. 15-23 ◽  
Author(s):  
Timothy D. Cutler ◽  
Jeffrey J. Zimmerman
Keyword(s):  
Uv Irradiation ◽  
Food Processing ◽  
Infectious Agents ◽  
Airborne Microorganisms ◽  
Uv Treatment ◽  
Bond Stability ◽  
Chemical Residues ◽  
Wide Range ◽  
Further Development ◽  
By Products

AbstractWe review the principles of ultraviolet (UV) irradiation, the inactivation of infectious agents by UV, and current applications for the control of microorganisms. In particular, wavelengths between 200 and 280 nm (germicidal UV) affect the double-bond stability of adjacent carbon atoms in molecules including pyrimidines, purines and flavin. Thus, UV inactivation of microorganisms results from the formation of dimers in RNA (uracil and cytosine) and DNA (thymine and cytosine). The classic application of UV irradiation is the inactivation of microorganisms in biological safety cabinets. In the food-processing industry, germicidal UV irradiation has shown potential for the surface disinfection of fresh-cut fruit and vegetables. UV treatment of water (potable and wastewater) is increasingly common because the process is effective against a wide range of microorganisms, overdose is not possible, chemical residues or by-products are avoided, and water quality is unaffected. UV has been used to reduce the concentration of airborne microorganisms in limited studies, but the technology will require further development if it is to gain wider application. For bioaerosols, the primary technical challenge is delivery of sufficient UV irradiation to large volumes of air, but the absence of UV inactivation constants for airborne pathogens under a range of environmental conditions (temperature, relative humidity) further compounds the problem.

scholarly journals Mediators of the Association Between Childhood Emotional Maltreatment and Young Adult Men’s Life Satisfaction

2015 ◽  
Vol 33 (4) ◽  
pp. 595-616 ◽  
Author(s):  
Jennifer Pierce ◽  
Antonia Abbey ◽  
Rhiana Wegner
Keyword(s):  
Life Satisfaction ◽  
Young Adult ◽  
Negative Impact ◽  
Rejection Sensitivity ◽  
Adult Life ◽  
Past Research ◽  
Romantic Partners ◽  
Adult Health ◽  
Emotional Maltreatment ◽  
Wide Range

Childhood emotional maltreatment has been linked to a wide range of deleterious physical and psychological adult health outcomes. The present study extends past research by examining the effects of childhood emotional maltreatment on young adult men’s life satisfaction through its effects on hostility and perceptions of social relationships. Participants were 423 single men who completed two interviews 1 year apart. As hypothesized, the association between self-reported childhood emotional maltreatment and adult life satisfaction was mediated through general hostility, rejection sensitivity in romantic relationships, and perceptions of male friends’ social support. These findings suggest that interventions which address distorted perceptions of romantic partners and friends might reduce the negative impact of childhood emotional maltreatment.

scholarly journals Electronic Waste, an Environmental Problem Exported to Developing Countries: The GOOD, the BAD and the UGLY

2021 ◽  
Vol 13 (9) ◽  
pp. 5302
Author(s):  
Samuel Abalansa ◽  
Badr El Mahrad ◽  
John Icely ◽  
Alice Newton
Keyword(s):  
Developing Countries ◽  
Environmental Problem ◽  
Negative Impact ◽  
Raw Materials ◽  
Electronic Waste ◽  
Developed Countries ◽  
Management Options ◽  
Wide Range ◽  
Laws And Policies ◽  
The Impact

Electronic waste (e-waste) is a rapidly developing environmental problem particularly for the most developed countries. There are technological solutions for processing it, but these are costly, and the cheaper option for most developed countries has been to export most of the waste to less developed countries. There are various laws and policies for regulating the processing of e-waste at different governance scales such as the international Basel Convention, the regional Bamoko Convention, and various national laws. However, many of the regulations are not fully implemented and there is substantial financial pressure to maintain the jobs created for processing e-waste. Mexico, Brazil, Ghana Nigeria, India, and China have been selected for a more detailed study of the transboundary movements of e-waste. This includes a systematic review of existing literature, the application of the Driver, Pressure, State, Impact, Response (DPSIR) framework for analysing complex problems associated with social ecological systems, and the application of the Life Cycle Assessment (LCA) for evaluating the environmental impact of electronic devices from their manufacture through to their final disposal. Japan, Italy, Switzerland, and Norway have been selected for the LCA to show how e-waste is diverted to developing countries, as there is not sufficient data available for the assessment from the selected developing countries. GOOD, BAD and UGLY outcomes have been identified from this study: the GOOD is the creation of jobs and the use of e-waste as a source of raw materials; the BAD is the exacerbation of the already poor environmental conditions in developing countries; the UGLY is the negative impact on the health of workers processing e-waste due to a wide range of toxic components in this waste. There are a number of management options that are available to reduce the impact of the BAD and the UGLY, such as adopting the concept of a circular economy, urban mining, reducing loopholes and improving existing policies and regulations, as well as reducing the disparity in income between the top and bottom of the management hierarchy for e-waste disposal. The overarching message is a request for developed countries to help developing countries in the fight against e-waste, rather than exporting their environmental problems to these poorer regions.

scholarly journals Iron and Aluminium Production Wastes as Exclusive Components of Alkali Activated Binders—Towards a Sustainable Alternative

2021 ◽  
Vol 13 (17) ◽  
pp. 9938
Author(s):  
Nuno Cristelo ◽  
Fernando Castro ◽  
Tiago Miranda ◽  
Zahra Abdollahnejad ◽  
Ana Fernández-Jiménez
Keyword(s):  
Co2 Emissions ◽  
Building Materials ◽  
Negative Impact ◽  
Raw Materials ◽  
Construction Materials ◽  
Heat Of Hydration ◽  
Sustainable Construction ◽  
Alkaline Solutions ◽  
By Products ◽  
Alkali Activated

The sustainability of resources is becoming a worldwide concern, including construction and building materials, especially with the alarming increase rate in global population. Alternative solutions to ordinary Portland cement (OPC) as a concrete binder are being studied, namely the so-called alkali-activated cements (AAC). These are less harmful to the environment, as lower CO2 emissions are associated with their fabrication, and their mechanical properties can be similar to those of the OPC. The aim of developing alkali-activated materials (AAM) is the maximization of the incorporated recycled materials, which minimises the CO2 emissions and cost, while also achieving acceptable properties for construction applications. Therefore, various efforts are being made to produce sustainable construction materials based on different sources and raw materials. Recently, significant attention has been raised from the by-products of the steelmaking industry, mostly due to their widespread availability. In this paper, ladle slag (LS) resulting from steelmaking operations was studied as the main precursor to produce AAC, combined with phosphating bath sludge—or phosphate sludge (PS)—and aluminium anodising sludge (AS), two by-products of the surface treatment of metals, in replacement rates of 10 and 20 wt.%. The precursors were activated by two different alkaline solutions: a combination of commercial sodium hydroxide and sodium silicate (COM), and a disposed solution from the cleaning of aluminium extrusion steel dies (CLE). This study assesses the influence of these by-products from the steelmaking industry (PS, AS and CLE) on the performance of the alkali-activated LS, and specifically on its fresh and hardened state properties, including rheology, heat of hydration, compressive strength and microstructure and mineralogy (X-ray diffraction, scanning electron microscopy coupled with energy dispersive spectroscopy and Fourier transform infra-red. The results showed that the CLE had no negative impact on the strength of the AAM incorporating PS or/and AS, while increasing the strength of the LS alone by 2×. Additionally, regardless of the precursor combination, the use of a commercial activator (COM) led to more fluid pastes, compared with the CLE.

scholarly journals Extrusion cooking of wet mixtures of wheat flour with carrot bagasse in technology of ready-to-eat products

2018 ◽  
Vol 80 (3) ◽  
pp. 43-49
Author(s):  
A. Yu. Sharikov ◽  
V. I. Stepanov ◽  
V. V. Ivanov ◽  
D. V. Polivanovskaya ◽  
M. A. Amelyakina
Keyword(s):  
Moisture Content ◽  
Bulk Density ◽  
Wheat Flour ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Middle Part ◽  
Extrusion Cooking ◽  
High Moisture ◽  
By Products

The actual challenge for the food industry is the utilization of by-products of fruit and vegetable processing and their use in the production of enriched food products. It allows to use raw materials with a high content of biological active substances more efficiently and rationally. The possibility of using carrot bagasse as an ingredient in the preparation of extruded ready-to-eat product was studied. The wheat meal was used as core ingredient. The influence of the bagasse dosage on the extrusion conditions and the properties of the extrudates samples was studied. It was shown that an increase of the bagasse content more than 20% influenced the quality of the product negatively.The expansion index decreased more than 2 times and the bulk density increased by 40%. The method of additional steam venting from the middle part of the extruder chamber was investigated during the extrusion cooking of mixtures with the bagasse content more than 20% and moisture content 26.5, 28.9 and 34.5%.The indicator of the steam venting was the reduction of pressure in the degassing installation. As a result, the moisture content of the material in the die zone of the extruder chamber decreased. It was shown that additional steam venting during extrusion of high-moisture mixtures led to more severe extrusion conditions. The temperature, die pressure and torgue increased significantly. It imroved the quality of extrudates. Steam venting during extrusion of blends with 26.5 and 28.9% moisture increased expansion index more than 2 times and decreased the bulk density by 21-25%.Extrusion process of a mixture with a moisture content of 34.5% without and with steam venting was unstable and did not allowed to obtain samples of extrudates with acceptable quality. The proposed method for extrusion of high-moisture blend of wheat flour with carrot bagasse can be basis for developing technologies for the production of ready-to-eat extruded products using moist food by-products of fruits and vegetables processing.

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