Natural antioxidants from residual sources.

Composition, molecular structure, and physicochemical properties of tuber and root starches: a review.

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

Frost survival of plants

Fruits and vegetables are the most utilized commodities among all horticultural crops. They are consumed raw, minimally processed, as well as processed, due to their nutrients and health-promoting compounds. With the growing population and changing diet habits, the production and processing of horticultural crops, especially fruits and vegetables, have increased very significantly to fulfill the increasing demands. Significant losses and waste in the fresh and processing industries are becoming a serious nutritional, economical, and environmental problem. For example, the United Nations Food and Agriculture Organization (FAO) has estimated that losses and waste in fruits and vegetables are the highest among all types of foods, and may reach up to 60%. The processing operations of fruits and vegetables produce significant wastes of by-products, which constitute about 25% to 30% of a whole commodity group. The waste is composed mainly of seed, skin, rind, and pomace, containing good sources of potentially valuable bioactive compounds, such as carotenoids, polyphenols, dietary fibers, vitamins, enzymes, and oils, among others. These phytochemicals can be utilized in different industries including the food industry, for the development of functional or enriched foods, the health industry for medicines and pharmaceuticals, and the textile industry, among others. The use of waste for the production of various crucial bioactive components is an important step toward sustainable development. This review describes the types and nature of the waste that originates from fruits and vegetables, the bioactive components in the waste, their extraction techniques, and the potential utilization of the obtained bioactive compounds.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12330

Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization.

The freezing of water in acclimated and nonacclimated cereals was studied using pulsed nuclear magnetic resonance spectroscopy. The quantity of unfreezable water per unit dry matter was not strongly dependent on the degree of cold acclimation. In contrast, the fraction of water frozen which was tolerated by nonacclimated winter cereals and by an acclimated spring wheat (Triticum aestivum L.) was less than in acclimated hardy cereals. The freezing curves had the following form:LT = L0ΔTm/T + KLT and L0 are liquid water per unit dry matter at T and 0 C, respectively. ΔTm is the melting point depression and K is the liquid water which does not freeze.

Determination of Unfrozen Water in Winter Cereals at Subfreezing Temperatures

Phytic acid content of various cultivars showed a narrow variation: 7.48-8.00 g kg−1 and 6.47-6.68 g kg−1 for chickpea (Cicer arietinum L) and black gram (Vigna mungo L), respectively. Phytic acid was lowered significantly by the common methods of domestic processing and cooking including soaking, cooking, autoclaving and sprouting of the legume grains. Sprouting had the most marked phytic acid lowering effect followed by autoclaving and soaking. Cooking of soaked seeds lowered phytic acid by 20-26% in chickpea and 35-40% in black gram grains whereas the loss was 7-11% and 6-9% in these pulses, respectively, when unsoaked seeds were cooked.

Phytic acid content of chickpea (Cicer arietinum) and black gram (Vigna mungo): varietal differences and effect of domestic processing and cooking methods

Proteins in Red Pontiac potato tubers were fractionated by two methods. Tuberin was the main protein (71%) obtained by Method I (though perhaps by this method up to 40% of the ‘tuberin’ was albumin), while albumin was about half of the total protein obtained by Method II. The amino acid composition of protein fractions obtained by either method was quite similar. All the protein fractions except prolamine were well balanced in essential amino acids and comparable to FAO reference protein. Methionine was the limiting amino acid of the potato fractions. The chemical score, essential amino acid indices and biological value of albumin, globulin, glutelin and residual protein did not vary significantly. Since all the fractions except prolamine, which is a negligible portion of total protein, are of high nutritional quality, Red Pontiac has high-quality protein.

Potato tuber proteins and their nutritional quality

Seed kernels of two cultivars (Chausa and Dusheri) of mango (Mangifera indica) were analysed for chemical composition, lipid classes, fatty acid composition, amino acid profile and chemical evaluation of protein quality. The seed kernels constituted about 18% of the total fruit and had 5% protein, 6–7% crude fat, 0.19–0.44% tannins, iodine value of 34–44 and saponification number 202–213. Oleic acid (42%) and stearic acid (39%) were the principal fatty acids in the oil. The in vitro digestibility was low in these cultivars, possibly due to the presence of tannins. Sulphur-containing amino acids (methionine+cystine) and isoleucine were the limiting amino acids in Chausa and Dusheri, respectively. The essential amino acid index and protein quality index were high, thus indicating the good quality of the protein in mango seed kernel.

Amin C. Kapoor

Papers

Determination of Unfrozen Water in Winter Cereals at Subfreezing Temperatures

Phytic acid content of chickpea (Cicer arietinum) and black gram (Vigna mungo): varietal differences and effect of domestic processing and cooking methods

Potato tuber proteins and their nutritional quality

Nutritive value of mango seed kernel

Protein and uric acid contents of cereal grains as affected by insect infestation