MUCKE aims to mine a large volume of images, to structure them conceptually and to use this conceptual structuring in order to improve large-scale image retrieval. The last decade witnessed important progress concerning low-level image representations. However, there are a number problems which need to be solved in order to unleash the full potential of image mining in applications. The central problem with low-level representations is the mismatch between them and the human interpretation of image content. This problem can be instantiated, for instance, by the incapability of existing descriptors to capture spatial relationships between the concepts represented or by their incapability to convey an explanation of why two images are similar in a content-based image retrieval framework. We start by assessing existing local descriptors for image classification and by proposing to use co-occurrence matrices to better capture spatial relationships in images. The main focus in MUCKE is on cleaning large scale Web image corpora and on proposing image representations which are closer to the human interpretation of images. Consequently, we introduce methods which tackle these two problems and compare results to state of the art methods. Note: some aspects of this deliverable are withheld at this time as they are pending review. Please contact the authors for a preview.

http://ieeexplore.ieee.org/iel2/4524/12820/00592460.pdf

Image Processing

Background Functional ingredients obtained from industrial by-products (BP) are a promising vehicle for the nutritional improvement of traditional bakery products and may enhance their health promoting properties. However, the incorporation BP functional ingredients also influence technological and sensorial properties. Scope and approach This review provides a comprehensive overview about the incorporation of potential functional ingredients obtained from a wide variety of food industrial by-products (Fruit and Vegetables; Cereals, Legumes, Nuts and Oilseeds; Brewery, Winery, and Distillery) to wheat based bakery products. Emphasis is given to the physico-chemical characterization of those ingredients, as well as their effect on dough and final products properties. Key findings and conclusions Although physico-chemical composition of BP functional ingredients varies widely according to their source, it stands out by their content of total dietary fibre, protein, and/or minerals. BP functional ingredients incorporation on bakery products at 10% was frequently successful. Overall, BP functional ingredients improves nutritional profile of bakery products, however can also impair some functional and sensorial properties. From a nutritional point of view cakes and biscuits enriched with BP functional ingredients cannot compete with the healthier profile presented by breads.

Food industry by-products used as functional ingredients of bakery products

Serpentine soils derived from ultramafic rocks release elevated concentrations of toxic heavy metals into the environment. Hence, crop plants cultivated in or adjacent to serpentine soil may experience reduced growth due to phytotoxicity as well as accumulate toxic heavy metals in edible tissues. We investigated the potential of biochar (BC), a waste byproduct of bioenergy industry in Sri Lanka, as a soil amendment to immobilize Ni, Cr, and Mn in serpentine soil and minimize their phytotoxicity. The BC used in this study was a waste byproduct obtained from a Dendro bioenergy industry in Sri Lanka. This BC was produced by pyrolyzing Gliricidia sepium biomass at 900 °C in a closed reactor. A pot experiment was conducted using tomato plants (Lycopersicon esculentum L.) by adding 1, 2.5, and 5 % (w/w) BC applications to evaluate the bioavailability and uptake of metals in serpentine soil. Sequential extractions were utilized to evaluate the effects of BC on bioavailable concentrations of Ni, Cr, and Mn as well as different metal fractionations in BC-amended and BC-unamended soil. Postharvest soil in each pot was subjected to a microbial analysis to evaluate the total bacterial and fungal count in BC-amended and BC-unamended serpentine soil. Tomato plants grown in 5 % BC-amended soil showed approximately 40-fold higher biomass than that of BC-unamended soil, whereas highly favorable microbial growth was observed in the 2.5 % BC-amended soil. Bioaccumulation of Cr, Ni, and Mn decreased by 93–97 % in tomato plants grown in 5 % BC-amended soil compared to the BC-unamended soil. Sequentially extracted metals in the exchangeable fraction revealed that the bioavailabile concentrations of Cr, Ni, and Mn decreased by 99, 61, and 42 %, respectively, in the 5 % BC-amended soil. Results suggested that the addition of BC to serpentine soil as a soil amendment immobilizes Cr, Ni, and Mn in serpentine soil and reduces metal-induced toxicities in tomato plants.

/pdf/immobilization-and-phytotoxicity-reduction-of-heavy-metals-439adygrxv.pdf

Immobilization and phytotoxicity reduction of heavy metals in serpentine soil using biochar.

Background Plant-derived wastes from agriculture, processing, distribution, and retail are generated in large quantities. The majority of the wastes are underutilized and may cause severe environmental problems if not properly handled. The plant-derived wastes are usually rich in lignocellulose and other valuable compounds including protein, fat, sugar, and phytochemicals. Valorization of these compounds in food waste not only reduces environmental concerns but also improves sustainability and economic competitiveness of agro-food industries. Scope and approach This review paper first discussed different phases of the biorefinery concepts and their associated applications, and then introduced recent advances in the integrated processing of plant-derived waste for producing various value-added products. Finally, techno-economic, environmental, and social assessments along with relevant policies were introduced and discussed. Key findings and conclusions During the past ten years, research attentions focused on integrated utilization of plant-derived waste to produce various products have flourished. Compared to production of a single component for food waste valorization, integrated processing of food waste via a combination of different novel technologies to produce multiple products based on a biorefinery concept has significant advantages, including full utilization of feedstocks, minimization of waste generation during processing, synergy effects of different technologies, and diversification of the revenues by covering multiple markets. With the rationale design of biorefinery processes, underutilized plant-based wastes can be valuable resources for the sustainable production of food, chemicals, and biofuels. However, detailed economic, environmental, and social analyses for the biorefinery process are still needed in the future.

Integrated processing of plant-derived waste to produce value-added products based on the biorefinery concept

Accumulated evidence in epidemiological studies has consistently shown that consumption of whole grains (WGs) is inversely associated with risk of major chronic diseases such as certain types of cancer, type 2 diabetes, and cardiovascular diseases. Dietary fiber (DF) has been reported to be responsible for the health effects of WG consumption. Evidence from in vitro and in vivo studies is emerging that, in addition to DF and minerals, the unique phytochemicals in WGs may in part contribute to these health-promoting effects. WGs are rich sources of various phytochemicals. However, phytochemical contents and profiles in WG wheat are not systematically summarized yet, and the rapid rate of discovery of wheat phytochemicals necessitates an update on the current state of this field. Furthermore, the biological roles of phytochemicals in protective effects of WGs are also relatively underestimated compared to DFs. This manuscript summarized current research literature regarding phytochemicals that have been identified and characterized from wheat grains and wheat bran, and their corresponding contributions to the major health benefits of WG wheat consumption.

Phytochemicals in whole grain wheat and their health-promoting effects.

Summary

Production of wheat bran (WB) for human consumption is estimated to be about 90 million tonnes per year. WB is a cheap and abundant source of dietary fibre which has been linked to improved bowel health and possible prevention of some diseases such as colon cancer. It also contains minerals, vitamins and bioactive compounds such as phenolic acids, arabinoxylans, alkylresorcinol and phytosterols. These compounds have been suggested as an aid in prevention of noncommunicable diseases such as cardiovascular disease. This article discusses WB extraction, its nutritional properties, potential health benefits, effects on quality and sensory properties of some cereal foods, and its application in some baked products as well as in fried cereal snacks, as an additive for oil reduction and fibre enrichment.

Composition and functionality of wheat bran and its application in some cereal food products

The aim of this study was to determine the effect of size reduction of wheat bran (WB) on water holding capacity (WHC), water retention capacity (WRC), swelling capacity (SC); rheological and colour properties. Coarse WB exhibited the highest mean values for WHC (6.49 g/g), WRC (5.76 g/g), SC (7.67 g/g) and OHC (4.23 g/g), while these values were significantly reduced in fine WB. Size reduction increased lightness of WB as indicated by high L* values (62.65 to 75.80), Hue angle of 74.63 and whiteness index value of 81.42. Increasing WB additions increased water absorption of dough from 63 to 70.2%, while dough stability decreased from 12.5 min to 6.80 min. As coarse WB addition increased from 1 to 15 g extensibility decreased from 419 BU to 283 BU (highest level of addition). A negative correlation (r2 = –0.992) was found between farinograph water absorption and all extensograph indices measured; implying that an increase in water absorption of dough led to a significant decrease in extensibility, maximum resistance and energy recorded for the dough. WB can be used as potential additive in foods like bread/ doughnut with the aim of optimizing their quality parameters such as nutritional and textural properties.

/pdf/effect-of-size-reduction-on-colour-hydration-and-rheological-49tgli7odq.pdf

Effect of size reduction on colour, hydration and rheological properties of wheat bran

Fruits and vegetables are plant derived products which can be consumed in its raw form without undergoing processing or conversion. Fresh-cut fruits and vegetables (FFV) are products that have been cleaned, peeled, sliced, cubed or prepared for convenience or ready-to-eat consumption but remains in a living and respiring physiological condition. Methods of preserving FFV to retain its wholesomeness includes washing with hypochlorite, hydrogen peroxide, organic acids, warm water and ozone for disinfestation and sanitization; use of antimicrobial edible films and coatings; and controlled atmosphere storage and modified atmosphere packaging of fruits and vegetables. Exposure of intact or FFV to abiotic stress and some processing methods, induces biosynthesis of phenolic compounds and antioxidant capacity of the produce. Conversely, loss of vitamins and other nutrients has been reported during processing and storage of FFV, hence the need for appropriate processing techniques to retain their nutritional and organoleptic properties. FFV are still faced with the challenge of quality retention and shelf life preservation mostly during transportation and handling, without impacting on the microbiological safety of the product. Hence, food processors are continually investigating processes of retaining the nutritional, organoleptic and shelf stability of FFV.

/pdf/processing-and-preservation-of-fresh-cut-fruit-and-vegetable-wmkin85qc8.pdf

Processing and Preservation of Fresh-Cut Fruit and Vegetable Products

Oat bran (OB) and psyllium husk fibre (PF) were incorporated into magwinya (fat cake) – a cereal fried dough with the aim of reducing oil content and evaluating some of its physicochemical ...

The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya – a deep-fried dough

This study investigated the effect of wheat bran (WB) supplementation on the physical and sensory properties of a South African cereal fried dough (magwinya). The physical properties, instrumental texture, and sensory profile were determined for magwinya (100:0, control) and for wheat flour to wheat-bran ratios of 95:5 (MWB5), 90:10 (MWB10), 85:15 (MWB15), and 80:20 (MWB20). An increase in the proportion of WB in the fried dough showed no significant difference on the specific volume (1.47–1.54) of samples. The chroma value (30.19–22.29), lightness (35.92–28.98), and hue angle (55.03–47.77) decreased, while ∆E increased distinctly with the addition of WB. Magwinya supplemented with WB was less cohesive and easy to chew. Significant correlations were found between instrumental hardness and sensory springiness (r = −0.63; p < 0.05), as well as between instrumental cohesiveness and sensory springiness (r = −0.71; p < 0.01). Two principal components were identified, which accounted for 85.1% of the variance in the instrumental data. A substitution level of 5 and 10% WB was similar to the sensory properties of the control in taste, texture, and overall acceptability and can replace part of the wheat flour in the cereal fried dough production.

https://www.mdpi.com/2304-8158/8/11/559/pdf

Oluwatoyin O. Onipe

Papers

Composition and functionality of wheat bran and its application in some cereal food products

Effect of size reduction on colour, hydration and rheological properties of wheat bran

Processing and Preservation of Fresh-Cut Fruit and Vegetable Products

The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya – a deep-fried dough

Effect of Wheat Bran Incorporation on the Physical and Sensory Properties of a South African Cereal Fried Dough.