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Processing of fruits, vegetables, and oilseeds results in high amounts of waste materials such as peels, seeds, stones, and oilseed meals. Disposal of these materials usually represents a problem that is further aggravated by legal restrictions. Plant waste is prone to microbial spoilage; therefore, drying is necessary before further exploitation....
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Quality Protein Maize (Zea mays L.) (QPM) varieties have been developed by scientists at the Institute of Agricultural Research
and Training in Nigeria. For these varieties to have significant impact, they must possess traits acceptable to farmers. A study was
carried out to evaluate the agronomic and sensory traits of two Quality Protein Maize - A...
Citations
... In the food industry, the rising consumer demands for "all natural" have driven the broader use of natural colorants. It was studied that orange peel was a potential resource of natural food colorant [5] Further, an investigation suggested that orange peel colors are mainly attributed to phenolic and carotenoid compounds [5]. The redness of orange peel decreases, and the yellowness increases as the concentration of the phenolic compounds becoming more dominant. ...
... In the food industry, the rising consumer demands for "all natural" have driven the broader use of natural colorants. It was studied that orange peel was a potential resource of natural food colorant [5] Further, an investigation suggested that orange peel colors are mainly attributed to phenolic and carotenoid compounds [5]. The redness of orange peel decreases, and the yellowness increases as the concentration of the phenolic compounds becoming more dominant. ...
Under-utilized orange peel waste contains natural colorants that might be used for textile dyeing. Research into orange peel waste as natural colorants provides benefits for both the agricultural and fashion industry with a creative and sustainable solution. This research performed the extraction of colorants from the orange peel as plant dyes and investigated their potential dyeing capability of silk fabrics. With full factorial analysis, we determined the optimal extraction conditions by comparing 100 % ethanol, 70 % ethanol, and water, aiming to achieve the highest absorbance for the extracted solution. Conditions obtained with the best performance include an extraction temperature of 60 °C, an extraction time of 120 min, and a material-to-liquor ratio of 1:20 (wt/vol) for both 100 % and 0 % ethanol. To attain the highest K/S values on textiles with orthogonal experimental design, the optimal dyeing profiles of silk fabrics with water solution were found to be 100 °C, 60 min, pH 3, and Liquid Ratio of 1:15. Colorfastness results of crocking, washing, and sunlight are in favor of the usage of orange peel color extracts for textile application.
... Apples, blueberries, blackberries, and black currants and their byproducts can also be used for their antioxidant properties in food processing. There is an estimated annual waste of around 3.0-4.2 million tonnes from apple processing (Oreopoulou & Tzia, 2007). Apple is a good source of fiber and contains cellulose, hemicellulose, lignin, and pectin (Nawirska & Kwaśniewska, 2005). ...
... Currently, there is a high level of interest in the search for new alternatives for the recovery of waste from the agri-food industry [1,2]. During the industrial processing of fruits, a large amount of waste and by-products such as peels, stones and seeds are generated [1,3,4]. ...
... The deposition of these materials in landfill sites has significant negative food-security, economic and environmental impacts [5]. Therefore, to reduce environmental pollution along with economic losses, different research studies have reported that agrifood waste material could be exploited as a source of high-value-added compounds that could be applied in the cosmetic, pharmaceutical and nutraceutical sectors [2,3,6]. ...
Citation: Rodríguez-Blázquez, S.; Gómez-Mejía, E.; Rosales-Conrado, N.; León-González, M.E.; García-Sánchez, B.; Miranda, R. Valorization of Prunus Seed Oils: Fatty Acids Composition and Oxidative Stability. Molecules 2023, 28, 7045. https://doi.org/10.3390/ molecules28207045 Academic Editors: Petko Denev, Abstract: Prunus fruit seeds are one of the main types of agri-food waste generated worldwide during the processing of fruits to produce jams, juices and preserves. To valorize this by-product, the aim of this work was the nutritional analysis of peach, apricot, plum and cherry seeds using the official AOAC methods, together with the extraction and characterization of the lipid profile of seed oils using GC-FID, as well as the measurement of the antioxidant activity and oxidative stability using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging method. Chemometric tools were required for data evaluation and the obtained results indicated that the main component of seeds were oils (30-38%, w). All seed oils were rich in oleic (C18:1n9c) and linoleic (C18:2n6c) acids and presented heart-healthy lipid indexes. Oil antioxidant activity was estimated in the range IC 50 = 20-35 mg·mL −1 , and high oxidative stability was observed for all evaluated oils during 1-22 storage days, with the plum seed oil being the most antioxidant and stable over time. Oxidative stability was also positively correlated with oleic acid content and negatively correlated with linoleic acid content. Therefore, this research showed that the four Prunus seed oils present interesting healthy characteristics for their use and potential application in the cosmetic and nutraceutical industries.
... As by-products containing valuable compounds, they have strategic importance for producing healthy and value-added new foods and developing functional features for micro-nutrient deficiencies in production (Oreopoulou and Tzia, 2007;Parry et al., 2008;Pojić et al., 2015;Rabrenović et al., 2012). ...
This study aimed to evaluate the potential use of olive seed pulp powder (BOP), a by-product of the olive oil industry, as a functional raw material. The physicochemical, rheological, and bioactive properties and consumer acceptance preferences of bread produced by adding wheat flour at 1%, 2.5%, 5%, and 7.5% ratios were investigated. Depending on the increase in BOP addition, it decreased the stickiness and specific volume of the bread and increased the brown index, hardness, and stickiness values. The increase in BOP addition in both the shell and the core increased phenolic and antioxidant activity. The BOP shot had a positive impact on consumer preference. The 5% and 7.5% BOP are more stable and of good quality in terms of preserving shape due to lower exponents. For this reason, BOP appears to be a good candidate for enriching bread on an industrial scale
... Therefore, there is potential for the commercial utilization of apple by-products to recover phenolic compounds. Pectin, which constitutes around 10-15% of apple pomace on a dry weight basis, is commonly extracted by acid extraction followed by precipitation, according to Oreopoulou and Tzia (2007). Overall, apple by-products serve as a natural source of bioactive compounds with various health benefits and applications that warrant further exploration. ...
The book “Emerging trends in fruit production innovations and future directions”, is an effort to compile latest efforts in the field of fruit production throughout the nation. According to 3rd Advance Estimate (2018-19) by the National Horticulture
Board, the total area under Fruits is 6.64 Million hectares with a production of 98.57 Million Tonnes. The book deals in canopy architecture management in fruit crops, climate and environmental factors in fruit production and sustainable soil management for fruit orchards. The book has been designed in such a manner
so as to include works done in precision Horticulture and digital technologies in fruit crop improvement and use of new generation PGR’s in fruit production. It also contains information about organic and biodynamic fruit production systems. intellectual property rights and commercialization of fruit varieties have also been
included in the book.
Micro-propagation in fruit crops is one of the latest trends in fruit production. Role of pollinators and pollinizers for fruit production along with fruit thinning techniques for enhanced crop load management are the major highlights of the book. Advanced techniques for fruit set enhancement, future directions and emerging technologies in fruit breeding, breeding for abiotic stress tolerance in fruit trees have also been covered thoroughly in the content of the book. Polyploidy and its applications in fruit breeding, quality traits and flavour improvement in fruit breeding, preharvest factors influencing postharvest fruit quality, innovative packaging technologies for extended shelf life of fruits, cold chain management: post-harvest cooling, storage and transportation of harvested commodities is also included.
Value addition and enhancement of shelf life is a major concern in fruit Crops. In the concluding chapter of the book, value added products and utilization of fruit crops have been discussed in detail. I hope that the book is helpful to the students, teachers and researchers working in the field of fruit production and becomes building block in the improvement of fruit production technology.
... The pumpkin seed protein hydrolysate contained low proportions especially of histidine and methionine, but useful amount of arginine, in accordance with previously reported data (Glew et al., 2006). Besides, in addition to their nutritional value, protein hydrolysates have great potential to improve technological and sensory properties of foods (Oreopoulou & Tzia, 2007) and to be used as functional food ingredients, due to their antioxidant (Fathollahy et al., 2021;Karabiber & Yilmaz, 2017), antimicrobial and anti-inflammatory functions (Nan et al., 2007). So, the results obtained in this study encourage further investigation on the functional properties of fruit protein hydrolysates to be exploited in various food products. ...
This research evaluated the application of a one-pot enzymatic extraction by using a protease for the concomitant and sustainable extraction of oils and proteins from fruit seeds/kernels of different species of stone, citrus and exotic fruits.
The proteolysis improved the oil solvent-extractability of seeds/kernels of some fruit species compared to the use of acid and/or organic solvents and led to directly recover fat (10–33%) from mango, lemon and pumpkin seeds. Good protein extraction yields were obtained compared to conventional solvent extractions and with a good hydrolysis degree (almost 10%) in the case of lemon and pumpkin seed protein hydrolysates. The nutritional quality of all the protein hydrolysates was quite low, because of their limiting amino acids (histidine, methionine and lysine). On the contrary, the fruit seed/kernel oils resulted with high nutritional value, as they were mostly rich in unsaturated fatty acids, primarily oleic acid (>25%) and linoleic acid (till 40%).
... Apple pomace is rich in pectin, fermentable carbohydrates, minerals, and crude fiber, which increases its use for animal feed [76]. It also contains large amounts of sugar and is rich in various sources of carbon [77] (Figure 12). ...
Globally agricultural production system generates a substantial proportion of postharvest waste that causes environmental pollution resulting in economic losses and human health-related problems. It is therefore important to make an assessment of this loss and turn it back to the consumption cycle. Processing and conversion of by-products, residues, and agricultural wastes and their reuse in the production cycle is a suitable solution for the economic use of these types of postharvest waste, especially in feeding livestock animals or in related industries. This chapter provides an overview of the assessment of the postharvest wastes that are generated in the field or on the farm at the time of harvest or processing industry. After introducing the potential use of technologies to upgrade posthar-vest waste for animal feed purposes and briefly discussing livestock performance, this review presents the latest and most interesting research on the use of posthar-vest wastes as feed.
... To recover protein from beans, wet (solvent) and dry (no solvent) methods can be applied, and many (conventional or emerging) technologies can be adapted to obtain, purify and concentrate protein into a food-grade quality product (Pojić, Mišan, and Tiwari 2018). Based on the protein content of the final product, protein flour (up to 65% protein content), concentrates (65-90%), and isolates (more than 90%) can be obtained (Oreopoulou and Tzia 2007;Gençdağ, Görgüç, and Yılmaz 2021) regardless of the extraction technique used. ...
The world’s growing population and evolving food habits have created a need for alternative plant protein sources, with pulses playing a crucial role as healthy staple foods. Dry beans are high-protein pulses rich in essential amino acids like lysine and bioactive peptides. They have gathered attention for their nutritional quality and potential health benefits concerning metabolic syndrome. This review highlights dry bean proteins’ nutritional quality, health benefits, and limitations, focusing on recent eco-friendly emerging technologies for their obtaining and functionalization. Antinutritional factors (ANFs) in bean proteins can affect their in vitro protein digestibility (IVPD), and lectins have been identified as potential allergens. Recently, eco-friendly emerging technologies such as ultrasound, microwaves, subcritical fluids, high-hydrostatic pressure, enzyme technology, and dry fractionation methods have been explored for extracting and functionalizing dry bean proteins. These technologies have shown promise in reducing ANFs, improving IVPD, and modifying allergen epitopes. Additionally, they enhance the techno-functional properties of bean proteins, making them more soluble, emulsifying, foaming, and gel-forming, with enhanced water and oil-holding capacities. By utilizing emerging innovative technologies, protein recovery from dry beans and the development of protein isolates can meet the demand for alternative protein sources while being eco-friendly, safe, and efficient.
... These biopeptides develop different functions depending on their nature and the food matrix to which they are added; e.g., these proteins can emulsify oil and increase its solubility in water. They are also used to enhance the aroma of foods and to form gels in the matrix of some foods (Oreopoulou and Tzia 2007). On the other hand, these peptides from plant origin also have beneficial properties for health, so they can be added to foods giving them added value as functional foods and nutraceutical products. ...
... The most potent chain-breaking antioxidant in the cell membrane, wherever it protects cell wall fatty acids from lipid peroxidation, is vitamin E, a prominent lipidsoluble antioxidant. Vitamin C has allegedly demonstrated the ability to stimulate vitamin E [17]. ...
... The production of reactive oxygen species (ROS) and reactive nitrogen species (RNS) are certainly scavengers by nonenzymatic antioxidants, which include proteins (glutathione), vitamins E and C (that also inhibit the oxidative damage of cellular membrane), nitrogenous compounds, including uric acid, which inherently acts as an antioxidant against peroxynitrite in bloodstream, albumin, bilirubin, N-Acetylcysteine (NAC), and melatonin [17,25,26]. ...
... As a result, unique perspectives on utilizing these materials as by-products for further utilization on the development of additives or supplement with high amounts of nutrients have drawn increasing attention considering that these are greater commodities and their recovery may be economically feasible. According to the original source, the production of fruit and vegetables and oilseeds generates different quantities of by-product ( Table 1) [17]. ...
The antioxidants available in fresh organic materials could vary significantly from all those we consume through diet, as it has historically been recognized. Plants contain several phytochemicals, which possess strong antioxidant activities. A large variety of phytochemicals have been isolated and characterized from familiar sources, including vegetables, such as onion and broccoli; fruits, such as apples and grapes; spices, such as nutmeg, pepper, and turmeric; and brews, such as green tea, oolong tea, and red wine; which possess strong antioxidant properties. This is typically affected by the usage of thermal and nonthermal food processing methods. This chapter deals with various traditional and unconventional techniques that can be utilized to recover bioactive constituents. Any traditional method’s extraction effectiveness is primarily influenced by the solvents utilized. Among the most effective approaches, notably pressurized solvent extraction, supercritical fluid extraction, pressurized low-polarity water extraction, enzyme-assisted extraction, pulsed electric field extraction, ultrasound-assisted extraction, and microwave-assisted extraction were reviewed. The contrasting antioxidant activities of various extraction techniques were emphasized, as well as the processing techniques and industrial applications for unconventional ways of antioxidant extraction. How well this varies throughout absorption, how this impacts gastrointestinal function, and subsequent accumulation into the plasma, but which in vivo biological consequences it has on the internal organs all are aspects to consider.
