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

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...

https://www.tandfonline.com/doi/pdf/10.1080/19490976.2017.1290756

Dietary fiber and prebiotics and the gastrointestinal microbiota.

Biodiesel, defined as the mono-alkyl esters of vegetable oils or animal fats, is an environmentally attractive alternative to conventional petroleum diesel fuel (petrodiesel). Produced by transesterification with a monohydric alcohol, usually methanol, biodiesel has many important technical advantages over petrodiesel, such as inherent lubricity, low toxicity, derivation from a renewable and domestic feedstock, superior flash point and biodegradability, negligible sulfur content, and lower exhaust emissions. Important disadvantages of biodiesel include high feedstock cost, inferior storage and oxidative stability, lower volumetric energy content, inferior low-temperature operability, and in some cases, higher NO
 x
 exhaust emissions. This review covers the process by which biodiesel is prepared, the types of catalysts that may be used for the production of biodiesel, the influence of free fatty acids on biodiesel production, the use of different monohydric alcohols in the preparation of biodiesel, the influence of biodiesel composition on fuel properties, the influence of blending biodiesel with other fuels on fuel properties, alternative uses for biodiesel, and value-added uses of glycerol, a co-product of biodiesel production. A particular emphasis is placed on alternative feedstocks for biodiesel production. Lastly, future challenges and outlook for biodiesel are discussed.

https://www.biofuelscoproducts.umn.edu/sites/biodieselfeeds.cfans.umn.edu/files/2009-moser-biodiesel_production.pdf

Biodiesel production, properties, and feedstocks

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.

http://sgpwe.izt.uam.mx/files/users/uami/jaislocr/QUIMICA_DE_ALIMENTOS/potencial_de_pigmentos_frutas_exoticas.pdf

Agro-industrial potential of exotic fruit byproducts as a source of food additives

Quality characteristics of sesame seeds and by-products

Date flesh: Chemical composition and characteristics of the dietary fibre

Publisher Summary This chapter outlines the nutritional and health benefits of sesame seeds. Sesame seeds have been used as a health food for disease prevention in Asian countries for several thousand years. They significantly increase plasma g-tocopherol and enhance vitamin E activity, which are believed to prevent human aging-related diseases such as cancer and heart disease. Culinary use of sesame seed includes the decoration of bread and cookies, to produce paste added to certain dishes, and in desserts such as sweetened tahin. Sesame oil is a cooking and salad oil. Nutritionally, sesame seeds are rich in oil with high levels of unsaturated fatty acids, mainly oleic and linoleic, protein, specially high levels of methionine, and micronutrients such as minerals, lignans, tocopherol, and phytosterol. Studies have shown that sesame oil can inhibit human colon cancer growth in vitro, lower blood pressure, decrease lipid peroxidation, and increase antioxidant status in hypertensive patients. In vitro and animal studies have shown that sesame seed is a rich source of mammalian lignan precursors, which may have protective effects against hormone-related diseases such as breast cancer. Sesamin, a major lignan of sesame seeds, exerts multiple functions, such as an antihypertensive effect, and cholesterol, lipid-lowering, and anticancer activities. It also induces growth inhibition in human cancer cells by regulating cyclin D1 protein expression in various kinds of human tumor cells. Sesame seed may induce allergenic symptoms such as urticaria/angioedema, allergic rhinitis, asthma, and even anaphylaxis.

Sesame ( Sesamum indicum L.) Seeds in Food, Nutrition, and Health

The dietary fibre contained in the seed coats (testae) of sesame, by-products of the dehulling processes during the manufacture of sweetened sesame paste (halaweh), were evaluated with two assays: the AOAC enzymatic-gravimetric method and the enzymatic-chemical method. Functional properties and antioxidant activity of sesame seed coats were also determined. The total, insoluble, and soluble dietary fibre contents measured were significantly higher using the AOAC method, than with the enzymatic-chemical method. The dietary fibre contained high amounts of neutral sugars (15.11 g/100 g seed coat dry matter), insoluble uronic acids (10.52 g/100 g seed coat dry matter), and lignin (5.42 g/100 g seed coat dry matter). Physical property analyses showed a high positive correlation between particle size reduction of seed coat, water holding capacity, and oil holding capacity; however, there was a negative correlation with bulk density. Sesame testae showed a relatively high polyphenol content (9.9 mg/g of seed coa...

Mohamed Elleuch

Papers

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

Quality characteristics of sesame seeds and by-products

Date flesh: Chemical composition and characteristics of the dietary fibre

Sesame ( Sesamum indicum L.) Seeds in Food, Nutrition, and Health

Dietary fibre characteristics and antioxidant activity of sesame seed coats (testae).