Andreas Schieber

Bio: Andreas Schieber is an academic researcher from University of Hohenheim. The author has contributed to research in topics: PEAR & Functional food. The author has an hindex of 7, co-authored 12 publications receiving 2048 citations. Previous affiliations of Andreas Schieber include University of Alberta.

By-products of plant food processing as a source of functional compounds — recent developments

Abstract: There is a rapidly growing body of literature covering the role of plant secondary metabolites in food and their potential effects on human health. Furthermore, consumers are increasingly aware of diet related health problems, therefore demanding natural ingredients which are expected to be safe and health-promoting. By-products of plant food processing represent a major disposal problem for the industry concerned, but they are also promising sources of compounds which may be used because of their favourable technological or nutritional properties. The purpose of this review is to highlight the potential of selected by-products as a source of functional compounds.

Phytochemical and nutritional significance of cactus pear

Abstract: This review discusses cactus pear fruit with special emphasis on its functional components. Besides their nutritional importance, their significance in plant physiology is also described. Opuntia sp. is characterized by high levels of amino acids, especially proline and taurine. The latter was recently re-evaluated in nutritional science as a conditional amino acid and was hitherto virtually unknown in plant tissues. Free amino compounds also take part in osmoregulation and play an important role in betaxanthin biosynthesis. In contrast to red beets, cactus pears offer a great palette of colour hues and therefore may be used as a food colouring free from certification. The mucilages in Opuntia sp. tissue are responsible for water retention and can be used as dietary fibre or food thickening agents. Low in acids, the fruit is suitable for use in dairy products. With readily absorbable sugars, high vitamin C and mineral content, as well as containing polyphenols, amino acids and having a pleasant flavour, cactus pear is tailor-made for functional food preparations.

Conventional and alternative processes for spice production – a review

Abstract: Conventional production of spices implicates a number of hygienic problems which can pose tremendous risks for farmers, producers and consumers. Furthermore, food quality may also be adversely affected. Only few conventional technologies exist for the sanitation of spices, however, some applications such as the fumigation with ethylene oxide are restricted and even banned by law in the European Union. As a consequence, there is a need for the development of innovative technologies for the production of high quality spices. This contribution summarizes the major problems associated with conventional spice production and provides a review of alternative technologies developed very recently.

Potato peels: A source of nutritionally and pharmacologically interesting compounds - A review

Abstract: In October 2007, the United Nations declared 2008 as The Year of the Potato, highlighting the importance of this crop as a staple food in human nutrition. While fresh potato consumption is decreasing in many countries, more potatoes are currently processed into value-added products to meet the demand especially from the fast food and convenience food industries. Potatoes are usually peeled during processing, either by steam, lye or abrasive peeling, depending on the type of product. As a consequence, large quantities of peels are generated which represent a severe disposal problem to the industry, especially with the increasing awareness and aims of minimising environmental impact and sustainability. However, potato peels contain a number of nutritionally and pharmacologically interesting compounds such as polyphenols and glycoalkaloids, which may be recovered and used as natural antioxidants and precursors for steroid hormones, respectively. Furthermore, applications of the dietary fibre fraction have been described. This review summarizes the available literature on potato peel utilization, focusing on the above mentioned constituents, and highlights the potential of an important by-product of the food industry as a source of valuable compounds. _____________________________________________________________________________________________________________

By-products of plant food processing as a source of functional compounds — recent developments

Abstract: There is a rapidly growing body of literature covering the role of plant secondary metabolites in food and their potential effects on human health. Furthermore, consumers are increasingly aware of diet related health problems, therefore demanding natural ingredients which are expected to be safe and health-promoting. By-products of plant food processing represent a major disposal problem for the industry concerned, but they are also promising sources of compounds which may be used because of their favourable technological or nutritional properties. The purpose of this review is to highlight the potential of selected by-products as a source of functional compounds.

Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

Abstract: Food wastes are today considered as a cheap source of valuable components since the existent technologies allow the recovery of target compounds and their recycling inside food chain as functional additives in different products. The goal of the current article is to classify food waste sources and high-added value ingredients prior to exploring the recovery stages, conventional and emerging technologies applied from the raw material to the final or encapsulated product. Safety and cost aspects were discussed, too, while a survey of patented methodologies leading to real products was listed, with a final purpose of discussing the prevalent problems that restrict the commercialization of similar procedures.

Functional properties of anthocyanins and betalains in plants, food, and in human nutrition

Abstract: Anthocyanins and betalains play important roles both in plant physiology, visual attraction for pollinators and seed dispersers, but also in food mainly defining its aesthetic value. Since anthocyanin and betalain structures allow to predict only part of their appearance, additional chemical and anatomical functions are required to modulate the appearance of plants and coloured food. Physiological effects that the same pigments exert in plants are supposedly similar to those which they show in humans following ingestion of coloured food. Therefore, anthocyanins and betalains both in fresh and also processed fruit and vegetables serve two functions: They improve the overall appearance, but also contribute to consumers' health and well-being.

Dietary fiber and prebiotics and the gastrointestinal microbiota.

Abstract: The gastrointestinal microbiota has an important role in human health, and there is increasing interest in utilizing dietary approaches to modulate the composition and metabolic function of the mic...