Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

http://ssu.ac.ir/cms/fileadmin/user_upload/Mtahghighat/tfood/ARTICLES/koliat/Natural_products_as_antimicrobial_agents.pdf

Natural products as antimicrobial agents

https://boa.unimib.it/retrieve/handle/10281/70698/104922/1-s2.0-S0959652613007440-main.pdf

Current options for the valorization of food manufacturing waste: a review

Craniofacial anomalies, and in particular cleft lip and palate, are major human birth defects with a worldwide frequency of 1 in 700 and substantial clinical impact. A wide range of studies in developmental biology has contributed to a better knowledge of how both genes and environmental exposures impact head organogenesis. Specific causes have now been identified for some forms of cleft lip and palate, and we are at the beginning of a time in which the common nonsyndromic forms may also have specific etiologies identified. Mouse models have an especially important role in disclosing cleft etiologies and providing models for environmental cotriggers or interventions. An overview of the gene-environment contributions to nonsyndromic forms of clefting and their implications for developmental biology and clinical counseling is presented.

Gene/environment causes of cleft lip and/or palate

Coffee is one of the popular beverages of the world and second largest traded commodity after petroleum. Coffee is cultivated in about 80 countries across the globe and entangles huge business worldwide. Coffee dispensation requires an elevated degree of processing know how and produces large amounts of processing by-products such as coffee pulp and husk, which have limited applications such as fertilizer, livestock feed, compost and such others. Biotechnological applications in the field of industrial residues management promote sustainable development of country's economy. The objectives pertaining to food processing by-products, waste and effluents include the recovery of fine chemicals and production of precious metabolites via chemical and biotechnological processes. Pre-treatments, followed by recovery procedures endow value-added products (natural antioxidants, vitamins, enzymes, cellulose, starch, lipids, proteins, pigments) of high significance to the pharmaceutical, cosmetic and food industries. With the background of high crop production in the upcoming years, there is an imperative need to counterpart this production with some utilization and industrial application of coffee by-products since coffee industry emerges enormous amounts of coffee by-products which are thriving nutrient resources. The present review highlights explorations of value addition to coffee by-products which can be achieved with valorization strategy, integration of techniques and applications of bioengineering principles in food processing and waste management and secondly conserve environment with disposal problem accelerating both ecological and economical resources.

Sustainable management of coffee industry by-products and value addition—A review

Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment

Apples (Malus domestica Borkh.) have been identified as one of the main dietary sources of antioxidants, mainly phenolic compounds. These compounds vary in their composition and concentration, among cultivars and fruit tissues. In this research, the total phenolic content (Folin-Ciocalteau assay), antioxidant capacity (Ferric Reducing Antioxidant Power, FRAP assay) and mineral composition in three fruit tissues (peel, pulp and whole fruit), of apple cultivars commonly used for dried apple production in Chile, were studied. In addition, the physical-chemical characteristics (dry weight, pH, titratable acidity, soluble solids content and color) were also evaluated. The results indicated that the total phenolic content, the antioxidant capacity, and the mineral composition, of peel were substantially higher than those of whole fruit, and pulp for all the cultivars studied. Among cultivars, �Red Delicious� apple peels have a significantly much higher content of total phenolic (11.6 mg gallic acid equivalents [GAE] g-1 FW) and a higher FRAP (209.9 µmol Fe+2 g-1 FW). Additionally, a high correlation between total phenolic content and antioxidant capacity was found in all the cultivars and fruit tissues analyzed, except in the apple pulp. On the other hand, the physical and chemical composition differed among cultivars and fruit tissues. In conclusion, our results demonstrated that the total phenolic content, antioxidant capacity, mineral composition, and physical and chemical characteristics vary considerably depending on the apple cultivars and fruit tissues analyzed.

/pdf/determination-of-antioxidant-capacity-total-phenolic-content-4j1xo6e52b.pdf

Determination of Antioxidant Capacity, Total Phenolic Content and Mineral Composition of Different Fruit Tissue of Five Apple Cultivars Grown in Chile

Apple peel is a waste product from dried apple manufacture. The content of phenolic compounds, dietary fiber, and mineral are higher in apple peel, compared to other edible parts of this fruits. The objective of this study was to develop an ingredient from Granny Smith apple peel, using a pilot scale double drum-dryer, as drying technology. The control of all steps to maximize the retention of phenolic compounds and dietary fiber was considered. Operational conditions, such as drying temperature and time were determined, as well as important preprocessing steps like grinding and PPO inhibition. In addition, the physical-chemical characteristics, mineral and sugar content, and technological functional properties such as water retention capacity, solubility index, and dispersability among others, were analyzed. A simple, economical, and suitable pilot scale process, to produce a powder ingredient from apple peel by-product, was obtained. The drying process includes the application of ascorbic acid at 0.5% in the fresh apple peel slurry, drum-dryer operational conditions were 110 degrees C, 0.15 rpm and 0.2 mm drum clearance. The ingredient developed could be considered as a source of phenolic compounds (38.6 mg gallic acid equivalent/g dry base) and dietary fiber (39.7% dry base) in the formulation of foods. Practical Application: A method to develop an ingredient from Granny Smith apple peel using a pilot scale double drum-dryer as drying technology was developed. The method is simple, economical, feasible, and suitable and maximizes the retention of phenolic compounds and dietary fiber present in the raw matter. The ingredient could be used in the formulation of foods.

Italo Chiffelle

Papers

Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment

Determination of Antioxidant Capacity, Total Phenolic Content and Mineral Composition of Different Fruit Tissue of Five Apple Cultivars Grown in Chile

Development of an Ingredient Containing Apple Peel, as a Source of Polyphenols and Dietary Fiber

Toxicity and repellence of aqueous and ethanolic extracts from Schinus molle on elm leaf beetle Xanthogaleruca luteola

Characterization of piñon seed (Araucaria araucana (Mol) K. Koch) and the isolated starch from the seed