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Duke K, Syeunda C, Brantsen JF, Nindawat S, Awika JM. Polyphenol recovery from sorghum bran waste by microwave assisted extraction: Structural transformations as affected by grain phenolic profile. Food Chem 2024; 444:138645. [PMID: 38325084 DOI: 10.1016/j.foodchem.2024.138645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 01/25/2024] [Accepted: 01/30/2024] [Indexed: 02/09/2024]
Abstract
Sorghum milling waste stream (bran), contains diverse phenolic compounds with bioactive properties. The study determined the potential of microwave assisted extraction (MAE) to recover the bran phenolic compounds. Red, white, and lemon-yellow pericarp sorghum brans were subjected to MAE and phenolic yield and structural transformation vs conventional extraction (control) assessed by UPLC-MS/MS, Folin-Ciocalteu and Trolox equivalent antioxidant capacity methods. Phenols yield increased from 3.7-20.3 to 12.6-75.5 mg/g, while antioxidants capacity increased average 3.3X in MAE extracts vs controls. Hydroxycinnamic acids increased most dramatically (3.0-32X) in MAE extracts (0.08-2.64 to 2.57-8.01 mg/g), largely driven by release of cell-wall derived feruloyl- and coumaroyl-arabinose. MAE hydrolyzed flavonoid glycosides into aglycones, and depolymerized condensed flavonoid heteropolymers into flavanones, flavanols and (deoxy)anthocyanidins. Thus, MAE dramatically enhances yield of valuable phenolics from sorghum bran waste, but also alters the phenolic profile in ways that may influence their chemical and biological properties.
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Affiliation(s)
- Kaitlyn Duke
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA.
| | - Cyprian Syeunda
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA.
| | - Julia F Brantsen
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA; General Mills, Minneapolis, MN 55440, USA(1).
| | - Shruti Nindawat
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA.
| | - Joseph M Awika
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA.
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2
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Ogo O, Hembafan N, Amokaha R, Jeremiah O, Inalegwu B. Characterization and antioxidant activity of peel extracts from three varieties of citrus sinensis. Heliyon 2024; 10:e28456. [PMID: 38560209 PMCID: PMC10981099 DOI: 10.1016/j.heliyon.2024.e28456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 03/18/2024] [Accepted: 03/19/2024] [Indexed: 04/04/2024] Open
Abstract
High volume of postharvest materials including peels from citrus fruits is periodically generated, which contributes to environmental pollution. Investigating the chemical composition cum antioxidant property of these 'wastes' would be instructive in achieving value addition in the food and pharmaceutical value chain. On this premise, this study carried out phytochemical screening and antioxidant activity of three (3) commonly cultivated citrus varieties namely Citrus sinensis 'valencia', Citrus sinensis 'washinton' and Citrus sinensis 'thompson navel'. The peels were extracted using ethanol and hexane in a Soxhlet extractor and thereafter subjected to phytochemical and Gas Chromatography/Mass Spectrometry (GC/MS) analyses, ferric ion reducing antioxidant power (FRAP), hydrogen peroxide scavenging and cupric ion reducing antioxidant capacity (CUPRAC) assays to evaluate their antioxidant potentials. Results show that Citrus sinensis peel extracts contain alkaloids, flavonoids, phenols, phytosterols, diterpenes, tannins and glycosides. GC/MS analysis identified about 48 compounds in each extract; with the predominant bioactive compounds being limonene (16.5%), ascorbic acid (17.7%), stearic acid (26.3%), linalool (4.7%), linoleic acid (16.18%), palmitic acid (15.23%), pentadecyclic acid (1.1%). Ethanol and hexane extracts of Valencia exhibited higher FRAP (9.09 ± 0.13) and CUPRAC (2.04 ± 0.06) values while the ethanol extract of Ibadan sweet demonstrated greater hydrogen peroxide scavenging activity (1.39 ± 0.00). Citrus peels are rich in bioactive compounds with excellent antioxidant activity and may serve as potential sources of natural antioxidants for food products or pharmaceutical formulations.
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Affiliation(s)
- Ogo Ogo
- Department of Biochemistry, Benue State University, Makurdi, Nigeria
- Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria
| | - Ngutor Hembafan
- Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria
| | - Raphael Amokaha
- Department of Biochemistry, Benue State University, Makurdi, Nigeria
| | - Oloche Jeremiah
- Department of Pharmacology & Therapeutics, Benue State University, Nigeria
| | - Bawa Inalegwu
- Department of Biochemistry, Federal University of Health Science, Otukpo, Nigeria
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3
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Sruthi P, Madhava Naidu M, Rao PJ. Valorization of cashew nut testa phenolics through nano-complexes stabilized with whey protein isolate and β-cyclodextrin: Characterization, anti-oxidant activity, stability and in vitro release. Food Res Int 2024; 181:114110. [PMID: 38448109 DOI: 10.1016/j.foodres.2024.114110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 02/01/2024] [Accepted: 02/07/2024] [Indexed: 03/08/2024]
Abstract
Cashew nut testa (CNT) is an underutilized cashew by-product rich in polyphenols. The applications of CNT are limited due to its astringency, less solubility, and instability of polyphenols during the processing. Nanoencapsulation was used to overcome these limitations. β-cyclodextrin alone and in combination with whey protein isolate (WPI) was used for nano-complex preparation. The WPI/CD-CNT nano-complex powder showed higher encapsulation efficiency (86.9%) and yield (70.5-80%) compared to CD-CNT powder. Both the spray-dried powders showed improved thermal stability, higher solubility (97%), less moisture content, and increased DPPH and ABTS radical scavenging activities indicating potential food and agricultural applications. In addition, the nano-complex powders showed a controlled release of core bio-actives under gastric and intestinal pH compared to the non-encapsulated CNT phenolic extract. Degradation kinetics studies of the CNT extract after thermal and light treatments were also discussed. Both the nano-complexes showed high stability under light and thermal treatment. The results suggest that valorization of CNT can be done through nano-complex preparation and WPI and β-CD are efficient carrier materials for the encapsulation of polyphenols with potential applications in food and agriculture.
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Affiliation(s)
- P Sruthi
- Department of Plantation Products, Spices and Flavour Technology, CSIR - Central Food Technological Research Institute (CFTRI), Mysuru, Karnataka 570 020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - M Madhava Naidu
- Department of Plantation Products, Spices and Flavour Technology, CSIR - Central Food Technological Research Institute (CFTRI), Mysuru, Karnataka 570 020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
| | - Pooja J Rao
- Department of Plantation Products, Spices and Flavour Technology, CSIR - Central Food Technological Research Institute (CFTRI), Mysuru, Karnataka 570 020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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Asif M, Javaid T, Razzaq ZU, Khan MKI, Maan AA, Yousaf S, Usman A, Shahid S. Sustainable utilization of apple pomace and its emerging potential for development of functional foods. Environ Sci Pollut Res Int 2024; 31:17932-17950. [PMID: 37458891 DOI: 10.1007/s11356-023-28479-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Accepted: 06/23/2023] [Indexed: 03/09/2024]
Abstract
Apple pomace, a byproduct of apple processing industry, possesses nutritional components which are of great interests for health aspects. Apple pomace is a good source of dietary fiber, minerals, carbohydrates, phenolic, and antioxidant compounds. These bioactive compounds can be extracted by different extraction techniques which have been comprehensively described in this review article. Furthermore, the incorporation of apple pomace as functional ingredients in different food products like bakery items, extrusion-based snacks, meat, dairy, and confectionary products to improve the commercial value and health benefits has been discussed briefly. This review article can be a helpful tool for industrialists, innovative researchers, and waste management authorities to manage the apple waste in an appropriate and sustainable way.
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Affiliation(s)
- Muhammad Asif
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Tahreem Javaid
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Zafar Ullah Razzaq
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhmmad Kashif Iqbal Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan.
| | - Abid Aslam Maan
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Saria Yousaf
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Ayesha Usman
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Sidra Shahid
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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5
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Korsuk Kumi PG, Elolu S, Odongo W, Okello C, Kalule SW. Where is the market? Assessing the role of dryer performance and marketability of solar-dried products in acceptance of solar dryers amongst smallholder farmers. Heliyon 2023; 9:e18668. [PMID: 37636445 PMCID: PMC10448065 DOI: 10.1016/j.heliyon.2023.e18668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 07/22/2023] [Accepted: 07/24/2023] [Indexed: 08/29/2023] Open
Abstract
Agricultural technological development is a crucial strategy for agricultural commercialization and socio-economic transformation in Africa. However, a key challenge to technology use in agriculture remains the limited farmer acceptance of unfamiliar technologies. This paper uses a sample of 245 okra farmers drawn from northern Uganda to assess the drivers of the farmer acceptance of solar drying technology. On the basis of drying performance, farmers perceive the solar dryer to perform better than the open sun-drying method. Structural equation modelling results show that the drying rate and perceived product quality are the main determinants of farmer perceptions on product marketability. Further, product marketability drives acceptance of solar dryers among farmers. We conclude that acceptance of solar dryers is dependent on: i) the drying rate, ii) favorable perceptions towards product quality, and iii) perceived marketability of the solar-dried product. We call for policy action on intensification of efforts that promote solar drying technology, including supporting local artisans to fabricate dryers, to enable increased value addition and consumption of nutritious foods.
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Affiliation(s)
- Peter G. Korsuk Kumi
- Department of Rural Development and Agribusiness, Faculty of Agriculture and Environment, Gulu University, P.O. Box 166, Gulu, Uganda
- Department of Agricultural Sciences, School of Natural Resources and Environmental Studies, University of Juba, P.O. Box 82, Juba, Sudan
| | - Samuel Elolu
- Department of Food Science and Postharvest Technology, Faculty of Agriculture and Environment, Gulu University, P.O. Box 166, Gulu, Uganda
| | - Walter Odongo
- Department of Rural Development and Agribusiness, Faculty of Agriculture and Environment, Gulu University, P.O. Box 166, Gulu, Uganda
| | - Collins Okello
- Department of Biosystems Engineering, Faculty of Agriculture and Environment, Gulu University, P.O. Box 166, Gulu, Uganda
| | - Stephen W. Kalule
- Department of Rural Development and Agribusiness, Faculty of Agriculture and Environment, Gulu University, P.O. Box 166, Gulu, Uganda
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Guo H, Zhao Y, Chang JS, Lee DJ. Lignin to value-added products: Research updates and prospects. Bioresour Technol 2023; 384:129294. [PMID: 37311532 DOI: 10.1016/j.biortech.2023.129294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 06/03/2023] [Accepted: 06/06/2023] [Indexed: 06/15/2023]
Abstract
Due to the urgent need for renewable and clean energy, the efficient use of lignin is of wide interest. A comprehensive understanding of the mechanisms of lignin depolymerization and the generation of high-value products will contribute to the global control of the formation of efficient lignin utilization. This review explores the lignin value-adding process and discusses the link between lignin functional groups and value-added products. Mechanisms and characteristics of lignin depolymerization methods are presented, and challenges and prospects for future research are highlighted.
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Affiliation(s)
- Hongliang Guo
- College of Forestry, Northeast Forestry University, Harbin 150040, China
| | - Ying Zhao
- College of Forestry, Northeast Forestry University, Harbin 150040, China
| | - Jo-Shu Chang
- Research Center for Smart Sustainable Circular Economy, Tunghai University, Taichung 407, Taiwan; Department of Chemical Engineering, National Cheng Kung University, Tainan, Taiwan; Department of Chemical and Materials Engineering, Tunghai University, Taichung 407, Taiwan
| | - Duu-Jong Lee
- Department of Mechanical Engineering, City University of Hong Kong, Kowloon Tong, Hong Kong; Department of Chemical Engineering and Materials Science, Yuan Ze University, Chung-li 32003, Taiwan.
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Bajpai S, Nemade PR. An integrated biorefinery approach for the valorization of water hyacinth towards circular bioeconomy: a review. Environ Sci Pollut Res Int 2023; 30:39494-39536. [PMID: 36787076 DOI: 10.1007/s11356-023-25830-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Accepted: 02/06/2023] [Indexed: 06/18/2023]
Abstract
Water hyacinth (WH) has become a considerable concern for people across the globe due to its environmental and socio-economic hazards. Researchers are still trying to control this aquatic weed effectively without other environmental or economic losses. Research on WH focuses on converting this omnipresent excessive biomass into value-added products. The potential use of WH for phytoremediation and utilizing waste biomass in various industries, including agriculture, pharmaceuticals, and bioenergy, has piqued interest. The use of waste WH biomass as a feedstock for producing bioenergy and value-added chemicals has emerged as an eco-friendly step towards the circular economy concept. Here, we have discussed the extraction of bio-actives and cellulose as primary bioproducts, followed by a detailed discussion on different biomass conversion routes to obtain secondary bioproducts. The suggested multi-objective approach will lead to cost-effective and efficient utilization of waste WH biomass. Additionally, the present review includes a discussion of the SWOT analysis for WH biomass and the scope for future studies. An integrated biorefinery scheme is proposed for the holistic utilization of this feedstock in a cascading manner to promote the sustainable and zero-waste circular bio-economy concept.
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Affiliation(s)
- Shruti Bajpai
- Institute of Chemical Technology, Marathwada Campus, Jalna, 431 203, India
| | - Parag R Nemade
- Institute of Chemical Technology, Marathwada Campus, Jalna, 431 203, India.
- Department of Chemical Engineering, Institute of Chemical Technology, Mumbai, 400 019, India.
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8
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Kushwaha R, Gupta A, Singh V, Kaur S, Puranik V, Kaur D. Jackfruit seed flour-based waffle ice cream cone: Optimization of ingredient levels using response surface methodology. Heliyon 2023; 9:e13140. [PMID: 36793960 PMCID: PMC9922971 DOI: 10.1016/j.heliyon.2023.e13140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 12/27/2022] [Accepted: 01/18/2023] [Indexed: 01/25/2023] Open
Abstract
The jackfruit seed has excellent nutritional food value which can help to produce healthy and nutritious food products. In this study, wheat flour was partially replaced by jackfruit seed flour (JSF) for the formulation of waffle ice cream cones. The amount of wheat flour added in the batter on the basis of amount of added JSF. The JSF was added after optimization using response surface methodology in a batter formulation for waffle ice cream cones. The waffle ice cream cone was made from 100% wheat flour, was considered as control, and used to compare JSF supplemented waffle ice cream cones. Substitution of wheat flour with JSF has affected the nutritional and sensorial attributes of waffle ice cream cone. In regard to its protein content, ice cream permeability hardness, crispness, and overall acceptability. The protein content was increased (14.55%) after the addition of jackfruit seed flour up to 80% from control. The cone was supplemented with 60% of JSF resulted to the higher values of crispiness and overall acceptability as compared to other waffle ice cream cones. As the JSF have high value in water/oil absorption capacities, therefore it could be utilized into other value-added food products as whole or partial replacement of wheat flour.
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Affiliation(s)
- Radha Kushwaha
- Centre of Food Technology, University of Allahabad, Uttar Pradesh, 211002, India
| | - Ayushi Gupta
- Centre of Food Technology, University of Allahabad, Uttar Pradesh, 211002, India
| | - Vinti Singh
- Centre of Food Technology, University of Allahabad, Uttar Pradesh, 211002, India
| | - Seeratpreet Kaur
- Department of Food Science and Technology, Khalsa College, Amritsar, 143002, India
| | - Vinita Puranik
- Centre of Food Technology, University of Allahabad, Uttar Pradesh, 211002, India
| | - Devinder Kaur
- Centre of Food Technology, University of Allahabad, Uttar Pradesh, 211002, India
- Corresponding author.
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Babu S, Singh Rathore S, Singh R, Kumar S, Singh VK, Yadav SK, Yadav V, Raj R, Yadav D, Shekhawat K, Ali Wani O. Exploring agricultural waste biomass for energy, food and feed production and pollution mitigation: A review. Bioresour Technol 2022; 360:127566. [PMID: 35788385 DOI: 10.1016/j.biortech.2022.127566] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 06/27/2022] [Accepted: 06/28/2022] [Indexed: 06/15/2023]
Abstract
Globally agricultural production system generates a huge amount of solid waste. Improper agri-waste management causes environmental pollution which resulted in economic losses and human health-related problems. Hence, there is an urgent need to design and develop eco-friendly, cost-effective, and socially acceptable agri-waste management technologies. Agri-waste has high energy conversion efficiency as compared to fossil fuel-based energy generation materials. Agri-waste can potentially be exploited for the production of second-generation biofuels. However, composted agri-waste can be an alternative to energy-intensive chemical fertilizers in organic production systems. Furthermore, value-added agri-waste can be a potential feedstock for livestock and industrial products. But comprehensive information concerning agri-waste management is lacking in the literature. Therefore, the present study reviewed the latest advancements in efficient agri-waste management technologies. This latest review will help the researchers and policy planners to formulate environmentally robust residue management practices for achieving a green economy in the agricultural production sector.
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Affiliation(s)
- Subhash Babu
- Division of Agronomy, ICAR- Indian Agricultural Research Institute, New Delhi 110 012, India
| | - Sanjay Singh Rathore
- Division of Agronomy, ICAR- Indian Agricultural Research Institute, New Delhi 110 012, India.
| | - Raghavendra Singh
- ICAR- Indian Institute of Pulses Research, Kanpur, Uttar Pradesh 208 024, India
| | - Sanjeev Kumar
- ICAR- Indian Institute of Farming Systems Research, Modipuram, Uttar Pradesh 250110, India
| | - Vinod K Singh
- ICAR- Central Research Institute on Dryland Agriculture, Hyderabad, Telangana 500 059, India
| | - S K Yadav
- ICAR-Indian Institute of Sugarcane Research, Lucknow, Uttar Pradesh 226 002, India
| | - Vivek Yadav
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A & F University, Yangling 712100, China
| | - Rishi Raj
- Division of Agronomy, ICAR- Indian Agricultural Research Institute, New Delhi 110 012, India
| | - Devideen Yadav
- ICAR-Indian Institute of Soil & Water Conservation, Dehradun, Uttarakhand 248 195, India
| | - Kapila Shekhawat
- Division of Agronomy, ICAR- Indian Agricultural Research Institute, New Delhi 110 012, India
| | - Owais Ali Wani
- Division of Soil Science and Agricultural Chemistry, SKUAST- Kashmir, 193201, India
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Kabinda J, Madzimure J, Murungweni C, Mpofu IDT. Significance of sesame (Sesamum indicum L.) as a feed resource towards small-ruminant animal production in Southern Africa: a review. Trop Anim Health Prod 2022; 54:106. [PMID: 35178601 DOI: 10.1007/s11250-022-03062-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Accepted: 01/04/2022] [Indexed: 10/19/2022]
Abstract
Sesamum indicum (sesame) is a small seed legume, which is of nutritional and medicinal value to livestock. Sesame is a legume with positive attributes that include drought tolerance (owing to its extensive rooting system), low input demand for growth, and reduction of soil nematodes (in crop rotation systems). Attention in research has been shifted towards usage of sesame as human food to exploitation as livestock feed because of its high levels in crude protein (CP), minerals, amino acids, and polyunsaturated fatty acids (PUFAs). However, it is underutilized as a livestock feed resource in Southern Africa. In recent years, there has been increasing interest to cultivate the crop in Southern African countries through non-governmental organizations (NGOs) initiatives. The focus of such initiatives has been mainly production without value addition of the seed. At present in Southern Africa, widespread adoption of feeding strategies based on sesame has been restricted mainly due to lack of knowledge on production, marketing and value addition, availability of the seed, and technology adoption. Technology adoption is often limited specifically when oil extraction is considered, where by-products such as the meal are useful in animal production. This paper reviews the potential use of sesame to improve growth rates, feed intake, carcass qualities, meat quality, milk quality, milk yield, and blood metabolite levels of small ruminants. Production potential, economic feasibility, and strategies of using sesame in small-ruminant feeding programs are also outlined.
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Hemalatha M, Venkata Mohan S. Duckweed biorefinery - Potential to remediate dairy wastewater in integration with microbial protein production. Bioresour Technol 2022; 346:126499. [PMID: 34883194 DOI: 10.1016/j.biortech.2021.126499] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 11/30/2021] [Accepted: 12/02/2021] [Indexed: 06/13/2023]
Abstract
The phytoremediation potential of Duckweed in treating dairy wastewater (DWW) was studied, focusing on its utilization as nutritional biomass. The process resulted in good treatment efficiency with removal of organic carbon of 74% (COD), nitrates of 66% and phosphates of 80%. The increase in duckweed fronds with time was observed (doubling time (DT) - 0.87) resulting in an overall dry weight of 3.73 g. The lentils showed 58% of protein, 29.5% of carbohydrate (with 20% of starch), 15.6% of lipid (FAME-29.3%-saturated, 40.7%-mono- and 30%-poly-unsaturated fatty acids) and good amino acid content (34.04% essential and 65.92% non-essential). The biomass hydrolysate (mild acid pretreated) served as a substrate for microbial protein (MP) production using Bacillus subtilis, resulting in 60% of protein (0.57 g protein/g COD consumed; 0.63 g protein/g N consumed) and 21% of carbohydrate. The duckweed biomass offers multiple benefits including nutritional supplement in food/feed for livestock and poultry industries along with concurrent wastewater treatment as well serves as potential feedstock for biorefinery.
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Affiliation(s)
- Manupati Hemalatha
- Bioengineering and Environmental Sciences Lab, Department of Energy and Environmental Engineering (DEEE), CSIR-Indian Institute of Chemical Technology (CSIR-IICT), Hyderabad 500007, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - S Venkata Mohan
- Bioengineering and Environmental Sciences Lab, Department of Energy and Environmental Engineering (DEEE), CSIR-Indian Institute of Chemical Technology (CSIR-IICT), Hyderabad 500007, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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12
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Shanta FH, Rahut BK, Islam MJ, Azad MOK, Sohel MAT, Rajib MRR, Shams-Ud-Din M, Adnan M. Development of value added drinks from date palm juice ( Phoenix sylvestris). Heliyon 2021; 7:e08322. [PMID: 34805569 DOI: 10.1016/j.heliyon.2021.e08322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 09/30/2021] [Accepted: 11/01/2021] [Indexed: 11/22/2022] Open
Abstract
The high decaying tendency of date palm juice limited its manifold application. Here, we developed a preservation technique for concentrated juice and formulated ready to serve (RTS) drinks. The collected date palm juice was heated at 85 °C for 5 min; scum was removed and preserved in the sterilized glass bottle. After that, this pasteurized juice was concentrated to 9%, 12%, 15%, 18% and 21% total soluble solids (TSS) levels and treated with 200 ppm of potassium metabisulfite (KMS) and stored at refrigerated temperature (4 °C). Among them, 18% TSS showed overall acceptability to sensory evaluations for colour, flavour, sweetness, TSS, acidity and microbial load. In contrast, heat treated date palm juice (9% TSS) was used to formulate RTS drinks containing 10%, 20%, 30% and 40% date palm juice, were preserved in sterilized bottles and stored at 30 °C. Results showed that RTS drinks containing 30% date palm juice secured the best colour, flavour, sweetness, TSS, acidity, microbial load and overall acceptability. Furthermore, no significant change was observed in TSS, acidity, microbial load up to three and six months for concentrated juice and RTS drinks, respectively.
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Mall AK, Misra V, Santeshwari, Pathak AD, Srivastava S. Sugar Beet Cultivation in India: Prospects for Bio-Ethanol Production and Value-Added Co-Products. Sugar Tech 2021; 23:1218-1234. [PMID: 34248307 PMCID: PMC8261398 DOI: 10.1007/s12355-021-01007-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Accepted: 05/11/2021] [Indexed: 06/13/2023]
Abstract
Sugar beet is an important crop in the advent of COVID 19 as it has a high potential for ethanol production in less growth span. The life cycle of this crop is of five to six months with a root yield of 60-80 t ha-1 and sugar content of 15-17%. Sugar beet is known as a temperate crop of short duration grown in the month of September to October and harvested in April and May, but successful efforts have been made in establishing this crop for Indian agro-climatic conditions. India stands to gain from capitalizing on the potential of sugar beet for sugar, ethanol, and fodder. It offers the increment in the farmer's income especially hill farmers with respect to seed production of this crop in India The crop has been bestowed with a natural endowment of reclaiming saline soils which will help in cultivating the Indian saline areas. The crop is full of carbohydrates content which is being used for multiple purposes giving value addition to the crop. The green top and, wet and dry pulp are a good source of fodder material for lactating animals like cattle. Beet pulp is another good source as silage feed and as an adhesive in beauty products as well as in printing ink. An amount of 5250 L of ethanol per hectare crop can be produced. Due to 30% galacturonic acid content, the dry beet pulp can also be used as a source of Vitamin C. Lactic acid is also being produced from the juice of sugar beet through fermentation. The pectin content of this crop is useful in paper and board manufacturing industries as a raw material and also in dishwashing detergents and leather production. The fiber content works as dietary fibers which are used in meat and baking industries as important ingredients in food commodities. The vinasse produced as an industrial by-product is useful as a fertilizer. Sugar beet tails and other parts have also been used in biogas production in some countries. Intercropping of this crop with other crops is an added benefit of this crop. New prospects are also available for this crop in pharmaceutical industries and material sciences in times to come.
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Affiliation(s)
- Ashutosh Kumar Mall
- Division of Crop Improvement, ICAR-Indian Institute of Sugarcane Research, Lucknow, 226 002 U.P. India
| | - Varucha Misra
- Division of Crop Improvement, ICAR-Indian Institute of Sugarcane Research, Lucknow, 226 002 U.P. India
| | - Santeshwari
- Division of Crop Improvement, ICAR-Indian Institute of Sugarcane Research, Lucknow, 226 002 U.P. India
| | - A. D. Pathak
- Division of Crop Improvement, ICAR-Indian Institute of Sugarcane Research, Lucknow, 226 002 U.P. India
| | - Sangeeta Srivastava
- Division of Crop Improvement, ICAR-Indian Institute of Sugarcane Research, Lucknow, 226 002 U.P. India
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Jan B, Parveen R, Zahiruddin S, Khan MU, Mohapatra S, Ahmad S. Nutritional constituents of mulberry and their potential applications in food and pharmaceuticals: A review. Saudi J Biol Sci 2021; 28:3909-3921. [PMID: 34220247 PMCID: PMC8241616 DOI: 10.1016/j.sjbs.2021.03.056] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 03/21/2021] [Accepted: 03/22/2021] [Indexed: 12/31/2022] Open
Abstract
Mulberry is a fast growing deciduous plant found in wide variety of climatic, topographical and soil conditions, and is widely distributed from temperate to subtropical regions. Due to presence of valuable phytochemical constituents, mulberry as a whole plant has been utilized as a functional food since long time. Mulberry fruits are difficult to preserve as they have relatively high water content. Therefore for proper utilization, different value-added products like syrups, squashes, teas, pestil sand köme, pekmez (turkuish by-products), yogurts, jams, jellies, wines, vinegar, breads, biscuits, parathas, and many more are made. In overseas, these value-added products are commercially sold and easily available, though in India, this versatile medicinal plant is still missing its identity at commercial and industrial scale. Leaves of mulberry are economically viable due to their important role in the sericulture industry since ancient times. Mulberries or its extracts exhibit excellent anti-microbial, anti-hyperglycaemic, anti-hyperlipidemic, anti-inflammatory, anti-cancer effects and is used to combat different acute and chronic diseases. Different parts of Morus species like fruits, leaves, twigs, and bark exhibit strong anti-tyrosinase inhibition activity that makes it a suitable candidate in cosmetic industries as a whitening agent. The current review provides a comprehensive discussion concerning the phytochemical constituents, functionality and nutraceutical potential of mulberry and as a common ingredient in various cosmetic products.
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Affiliation(s)
- Bisma Jan
- Department of Food Technology School of Interdisciplinary Science & Technology, Jamia Hamdard, New Delhi, India.,Bioactive Natural Product Laboratory, Department of Pharmacognosy and Phytochemistry, School of Pharmaceutical Education & Research, Jamia Hamdard, New Delhi, India
| | - Rabea Parveen
- Department of Food Technology School of Interdisciplinary Science & Technology, Jamia Hamdard, New Delhi, India.,Department of Biosciences, Human Genetics and Laboratory, Jamia Milia Islamia, New Delhi, India
| | - Sultan Zahiruddin
- Bioactive Natural Product Laboratory, Department of Pharmacognosy and Phytochemistry, School of Pharmaceutical Education & Research, Jamia Hamdard, New Delhi, India
| | - Mohammad Umar Khan
- Department of Food Technology School of Interdisciplinary Science & Technology, Jamia Hamdard, New Delhi, India.,Bioactive Natural Product Laboratory, Department of Pharmacognosy and Phytochemistry, School of Pharmaceutical Education & Research, Jamia Hamdard, New Delhi, India
| | - Sradhanjali Mohapatra
- Bioactive Natural Product Laboratory, Department of Pharmacognosy and Phytochemistry, School of Pharmaceutical Education & Research, Jamia Hamdard, New Delhi, India.,Department of Pharmaceutics, School of Pharmaceutical Education & Research, Jamia Hamdard, New Delhi, India
| | - Sayeed Ahmad
- Bioactive Natural Product Laboratory, Department of Pharmacognosy and Phytochemistry, School of Pharmaceutical Education & Research, Jamia Hamdard, New Delhi, India
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Kavalopoulos M, Stoumpou V, Christofi A, Mai S, Barampouti EM, Moustakas K, Malamis D, Loizidou M. Sustainable valorisation pathways mitigating environmental pollution from brewers' spent grains. Environ Pollut 2021; 270:116069. [PMID: 33338956 DOI: 10.1016/j.envpol.2020.116069] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 10/30/2020] [Accepted: 11/08/2020] [Indexed: 06/12/2023]
Abstract
In this work, valorisation pathways of brewers' spent grains (BSG) towards biofuels production under the biorefinery concept were studied utilizing experimental data that provide a common base for straightforward comparison. The dehydration and the recovery of used oil, bioethanol and biogas from BSG were studied. The process units involved were thoroughly investigated and optimized. The oil extraction efficiency reached up to 70% using solid-liquid extraction process with hexane as solvent. The optimal ethanol yield achieved was 45% after the application of acid pretreatment, enzymatic hydrolysis with CellicCTec2 and fermentation with S. Cerevisiae. As far as biogas potential is concerned, the raw BSG, defatted BSG and stillage presented values equal to 379 ± 19, 235 ± 21 and 168 ± 39 mL biogas/g for respectively. Through the combination of the proposed schemes, three biorefinery scenarios were set up able to produce biodiesel, bioethanol and/or biogas. Material flow diagrams were set up in order to assess these schemes. Given that BSG could ensure 'green' energy production in the range of 4.5-7.0 million MJ/y if the European BSG potential is fully valorised, BSG could substantially contribute to the biofuel energy strategy.
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Affiliation(s)
- Michael Kavalopoulos
- National Technical University of Athens, School of Chemical Engineering, Unit of Environmental Science Technology, 9 Heroon Polytechniou Str., Zographou Campus, Athens, GR-15780, Greece
| | - Vasileia Stoumpou
- National Technical University of Athens, School of Chemical Engineering, Unit of Environmental Science Technology, 9 Heroon Polytechniou Str., Zographou Campus, Athens, GR-15780, Greece
| | - Andreas Christofi
- National Technical University of Athens, School of Chemical Engineering, Unit of Environmental Science Technology, 9 Heroon Polytechniou Str., Zographou Campus, Athens, GR-15780, Greece
| | - Sofia Mai
- National Technical University of Athens, School of Chemical Engineering, Unit of Environmental Science Technology, 9 Heroon Polytechniou Str., Zographou Campus, Athens, GR-15780, Greece
| | - Elli Maria Barampouti
- National Technical University of Athens, School of Chemical Engineering, Unit of Environmental Science Technology, 9 Heroon Polytechniou Str., Zographou Campus, Athens, GR-15780, Greece
| | - Konstantinos Moustakas
- National Technical University of Athens, School of Chemical Engineering, Unit of Environmental Science Technology, 9 Heroon Polytechniou Str., Zographou Campus, Athens, GR-15780, Greece
| | - Dimitris Malamis
- National Technical University of Athens, School of Chemical Engineering, Unit of Environmental Science Technology, 9 Heroon Polytechniou Str., Zographou Campus, Athens, GR-15780, Greece
| | - Maria Loizidou
- National Technical University of Athens, School of Chemical Engineering, Unit of Environmental Science Technology, 9 Heroon Polytechniou Str., Zographou Campus, Athens, GR-15780, Greece.
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Mahawar MK, Jalgaonkar K, Bibwe B, Bhushan B, Meena VS, Sonkar RK. Post-harvest processing and valorization of Kinnow mandarin ( Citrus reticulate L.): A review. J Food Sci Technol 2020; 57:799-815. [PMID: 32123400 DOI: 10.1007/s13197-019-04083-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/26/2019] [Accepted: 09/03/2019] [Indexed: 10/26/2022]
Abstract
Kinnow is a prevalent fruit crop of the mandarin group and belongs to the Rutaceae family. It is nutritionally rich in vitamin C, vitamin B, β-carotene, calcium, phosphorous and other health beneficing compounds. The fruit is grown commercially for fresh consumption and since the processing techniques are less prominent, a plentiful amount of harvested fruit goes for waxing and grading operations. To reduce the post-harvest losses, appropriate processing techniques need to be followed as considerable fruit waste is generated while processing. The foremost fruit wastes viz. peel and seeds are rich source of bioactive compounds and can be utilized for the extraction of aromatic compounds, essential oils and low-methoxyl pectin. Overall utilization of kinnow and its components through various technological interventions will not only enhance the profitability of processing industries but also assist in reducing the pollution load on the environment. The prevailing bitterness in kinnow juice has constrained its processing, value-addition, popularity and acceptability. Limited work has been done on kinnow processing leaving scarce relevant literature published on the post-harvest management. Efforts made by researchers worldwide, regarding the post-harvest application of kinnow and its by-products for product development, value addition and waste utilization is presented and discussed in this paper. This compiled information is envisioned to encourage the cottage food processing units in order to improvise the overall benefits along with achieving complete utilization of kinnow.
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17
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Islam N, Dihingia A, Manna P, Das T, Kalita J, Dekaboruah HP, Saikia BK. Environmental and toxicological assessment of nanodiamond-like materials derived from carbonaceous aerosols. Sci Total Environ 2019; 679:209-220. [PMID: 31082594 DOI: 10.1016/j.scitotenv.2019.04.446] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 04/24/2019] [Accepted: 04/30/2019] [Indexed: 06/09/2023]
Abstract
Carbonaceous aerosols (CAs) are ubiquitous and among the most significant environmental materials found in ambient air, mainly derived from anthropogenic sources (biomass burning, industrial activity, vehicle emissions, etc.). Elemental carbon (black carbon) and organic carbons are the major constituents of CAs. Due to their toxic effects, they are considered as high-risk compounds for human health. The key objective of the present work is to conduct a feasibility study for the conversion of CAs (TSP and PM10) into a value-added carbon nanostructured product by using a chemical method. High resolution-transmission electron microscopy (HR-TEM), X-ray diffraction (XRD), Raman spectroscopy, Fourier transforms infrared spectroscopy (FT-IR), X-ray photoelectron spectrometer (XPS), ultraviolet-visible spectroscopy (UV-visible), fluorescence spectroscopy (FL), and Zeta potential analyses indicated the formation of carbon nanomaterials with crystalline phases, which exhibit the characteristics of nanodiamonds (NDs). The HR-TEM image analysis showed that the nominal size of the CAs-derived NDs ranged from 4 to 17 nm composed of mainly carbon and oxygen. The FT-IR and XPS analysis indicated that the NDs are highly functionalized with an oxygen-containing functional group. The CAs-derived NDs showed the property of blue-fluorescence with excitation dependent. In the cytotoxicity and genotoxicity study, the NDs obtained was observed to be biocompatible and suitable for bioimaging applications. This result provides a new avenue for the conversion of CAs to high-value products leading to the mitigation of atmospheric pollution.
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Affiliation(s)
- Nazrul Islam
- Polymer Petroleum and Coal Chemistry Group, Materials Science and Technology Division, CSIR-North East Institute of Science and Technology, Jorhat 785006, Assam, India; Academy of Scientific and Innovative Research, CSIR-NEIST Campus, Jorhat 785006, India
| | - Anjum Dihingia
- Biotechnology Group, Biological Science and Technology Division, CSIR-North East Institute of Science and Technology, Jorhat 785006, Assam, India
| | - Prasenjit Manna
- Biotechnology Group, Biological Science and Technology Division, CSIR-North East Institute of Science and Technology, Jorhat 785006, Assam, India
| | - Tonkeswar Das
- Polymer Petroleum and Coal Chemistry Group, Materials Science and Technology Division, CSIR-North East Institute of Science and Technology, Jorhat 785006, Assam, India
| | - Jatin Kalita
- Biotechnology Group, Biological Science and Technology Division, CSIR-North East Institute of Science and Technology, Jorhat 785006, Assam, India
| | - H P Dekaboruah
- Biotechnology Group, Biological Science and Technology Division, CSIR-North East Institute of Science and Technology, Jorhat 785006, Assam, India
| | - Binoy K Saikia
- Polymer Petroleum and Coal Chemistry Group, Materials Science and Technology Division, CSIR-North East Institute of Science and Technology, Jorhat 785006, Assam, India; Academy of Scientific and Innovative Research, CSIR-NEIST Campus, Jorhat 785006, India.
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18
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Tavanandi HA, Raghavarao KSMS. Recovery of chlorophylls from spent biomass of Arthrospira platensis obtained after extraction of phycobiliproteins. Bioresour Technol 2019; 271:391-401. [PMID: 30296746 DOI: 10.1016/j.biortech.2018.09.141] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 09/27/2018] [Accepted: 09/28/2018] [Indexed: 06/08/2023]
Abstract
Extraction of chlorophylls has received scant attention or priority over phycobiliproteins from Arthrospira platensis. In fact extraction of chlorophylls from spent biomass (left after extraction of phycobiliproteins which goes as waste or underutilized) on drying, will improve the economics of the overall downstream processing. Ethanol (yield 5.75 mg/g, db), being a food grade solvent, was preferred over acetone and dimethyl sulfoxide in spite of their slightly better yields (5.85 mg/g, db). The best conditions were 100% concentration of ethanol, 1:8 S/L ratio, pH 6, 50 °C temperature and 1 h extraction time. An increase of 125% in yield besides reduction of 83.3% in extraction time (from 6 to 1 h) could be achieved at standardized conditions. Low-Humidity drying was observed to be a possible alternative to freeze drying for drying of spent biomass. Ultrasonication as pre-treatment and ethanol as solvent were found effective for extraction of chlorophylls from dry spent biomass.
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Affiliation(s)
- Hrishikesh A Tavanandi
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysuru, India; Department of Food Engineering, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysuru, India
| | - K S M S Raghavarao
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysuru, India; Department of Food Engineering, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysuru, India.
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19
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Prakash A, Baskaran R. Acerola, an untapped functional superfruit: a review on latest frontiers. J Food Sci Technol 2018; 55:3373-84. [PMID: 30150795 DOI: 10.1007/s13197-018-3309-5] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/19/2018] [Accepted: 06/20/2018] [Indexed: 10/28/2022]
Abstract
Acerola (Malpighia emarginata DC.) is one of the richest natural sources of ascorbic acid and contains a plethora of phytonutrients like carotenoids phenolics, anthocyanins, and flavonoids. There is an upsurge of interest in this fruit among the scientific community and pharmaceutical companies over the last few years. The fruit contains an exorbitant amount of ascorbic acid in the range of 1500-4500 mg/100 g, which is around 50-100 times than that of orange or lemon. Having a reservoir of phytonutrients, the fruit exhibits high antioxidant capacity and several interesting biofunctional properties like skin whitening effect, anti-aging and multidrug resistant reversal activity. Countries like Brazil, realizing the potential of the fruit have started to exploit it commercially and have established a structured agro-industrial based market. In spite of possessing an enriched nutrient profile with potent "functional food" appeal, acerola is underutilized in large part of the globe and demands greater attention. A comprehensive literature analysis was carried out with reference to the latest frontiers on the compositional characteristics of the fruit. Emphasis has been given on newer dimensions of functional aspects of ascorbic acid and allied work and pectin and pectin methylesterase. The range of nutraceutical phytonutrients present in acerola and their biofunctional properties has been discussed. Recent advances in the value addition of the fruit highlighting the use of techniques like filtration, encapsulation, ultrasound, sonication, etc. are also elaborated. Furthermore, the potential use of acerola pulp in edible films and waste utilization for development of valuable byproducts has been highlighted.
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Abstract
Poultry feathers are one of the unique coproducts that have versatile applications ranging from composites, fibers, tissue engineering scaffolds, nano and micro particles, electronic devices and many others. Despite their low cost, abundant availability, wide applicability and unique properties, non-food industrial applications of feather keratin are very limited. Poor-thermoplasticity, difficulty in dissolving keratin and limited knowledge on the processability and properties of products developed are some of the limitations for the large scale use of feather/keratin. Nevertheless, increasing interests in using renewable and sustainable raw materials and need to decrease dependence on non-renewable petroleum resources make feathers an attractive raw material for bioproducts. This review provides an overview of the products developed from poultry feathers and their limitations and advantages.
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Affiliation(s)
- Narendra Reddy
- Center for Emerging Technologies, Jain University, Jain Global Campus, Jakkasandra Post, Ramanagara District, Bengaluru 562112, India.
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21
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Sharma R, Gupta A, Abrol GS, Joshi VK. Value addition of wild apricot fruits grown in North-West Himalayan regions-a review. J Food Sci Technol 2014; 51:2917-24. [PMID: 26396287 DOI: 10.1007/s13197-012-0766-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/12/2012] [Accepted: 06/14/2012] [Indexed: 10/28/2022]
Abstract
Wild apricot (Prunus armeniaca L.) commonly known as chulli is a potential fruit widely distributed in North-West Himalayan regions of the world. The fruits are good source of carbohydrates, vitamins, minerals besides having attractive colour and typical flavour. Unlike table purpose varieties of apricots like New Castle, the fruits of wild apricot are unsuitable for fresh consumption because of its high acid and low sugar content. However, the fruits are traditionally utilized for open sun drying, pulping to prepare different products such as jams, chutney and naturally fermented and distilled liquor. But, scientific literature on processing and value addition of wild apricot is scanty. Preparation of jam with 25 % wild apricot +75 % apple showed maximum score for organoleptic characteristics due to better taste and colour. Osmotic dehydration has been found as a suitable method for drying of wild type acidic apricots. A good quality sauce using wild apricot pulp and tomato pulp in the ratio of 1:1 has been prepared, while chutney of good acceptability prepared from wild apricot pulp (100 %) has also been documented. Preparation of apricot-soy protein enriched products like apricot-soya leather, toffee and fruit bars has been reported, which are reported to meet the protein requirements of adult and children as per the recommendations of ICMR. Besides these processed products, preparation of alcoholic beverages like wine, vermouth and brandy from wild apricot fruits has also been reported by various researchers. Further, after utilization of pulp for preparation of value added products, the stones left over have been successfully utilized for oil extraction which has medicinal and cosmetic value. The traditional method of oil extraction has been reported to be unhygienic and result in low oil yield with poor quality, whereas improved mechanical method of oil extraction has been found to produce good quality oil. The apricot kernel oil and press cake have successfully been utilized for preparation of various value added products such as facial cream, lip balm, essential oil and protein isolate with good quality attributes and consumer acceptability. However, no scientific information on utilization of shells remained after kernel separation is available, but the shells are traditionally utilized for burning purpose during winters by the farmers. Therefore, it seems that every part of wild apricot can be utilized for conversion into value-added products and commercial utilization of this fruit will certainly add value to this underutilized fruit and also increase the economy of farmers.
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Udenigwe CC. Towards rice bran protein utilization: In silico insight on the role of oryzacystatins in biologically-active peptide production. Food Chem 2015; 191:135-8. [PMID: 26258712 DOI: 10.1016/j.foodchem.2015.01.043] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2014] [Revised: 11/28/2014] [Accepted: 01/06/2015] [Indexed: 11/25/2022]
Abstract
Rice bran proteins (RBP) have been demonstrated to harbour biologically active peptides, which can be released by proteases and applied in human health promotion. In this study, the roles of rice bran cysteine protease inhibitors, oryzacystatins, were considered for efficient production of bioactive peptides from RBP. In silico evidence demonstrates that aspartate protease (pepsin at pH>2) and metalloproteinase (thermolysin) have strong prospects for use in simultaneously cleaving the QXVXGX motif of oryzacystatins, which can lead to their inactivation, and in releasing bioactive sequences from the protease inhibitors. The cleaved bioactive peptides are known to possess activities that can be applied in the management of hypertension, oxidative stress, type 2 diabetes mellitus and other aberrant cellular processes. Moreover, several potentially bioactive di- and tripeptides were identified in oryzacystatin peptide pools. This study provides an important consideration and a direction that can lead to efficient release of bioactive peptides from rice bran proteins for functional food applications.
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Affiliation(s)
- Chibuike C Udenigwe
- Health and Bioproducts Research Laboratory, Department of Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia B2N 5E3, Canada.
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Mogra R, Midha S. Value addition of traditional wheat flour vermicelli. J Food Sci Technol 2013; 50:815-20. [PMID: 24425987 DOI: 10.1007/s13197-011-0403-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/15/2011] [Accepted: 04/26/2011] [Indexed: 10/18/2022]
Abstract
Vermicelli is a product prepared by using whole or refined wheat flour. Hard dough is prepared, extruded and dried in the sun. Since wheat flour is deficient in lysine, one of the essential amino acids, the protein quality remains poor. Refining of wheat further reduces nutritional quality. Therefore value addition of vermicelli is of prime importance to improve nutrient content and to save its delicacy. Secondly, use of value added convenient/processed foods can be a solution to the problem of supplementary feeding and under nutrition Gernah et al. (Am J Food Technol 6:404-412, 2011). Three variations of vermicelli were prepared using whole wheat flour (WWF); malted wheat flour (MWF); malted wheat flour, green gram, spinach and sago (MGSS). A spice mix containing powders of tomato, coriander, chillies, turmeric, salt, raw mango powder, black pepper, cloves and asafetida was also prepared. Results revealed that the overall acceptability scores for WWF, MWF and MGSS were 7.3 ± 6.13, 6.5 ± 0.06 and 8.1 ± 0.01 on 9 point hedonic scale. MGSS vermicelli was most acceptable by the panel members than the other counterparts. WWF, MWF and MGSS contained moisture 6.9 to 7.7%, protein 9.3 to 13.5%, fat 1.2-2.7%, ash 2.9 to 5.8%, crude fibre 2.2 to 2.4%, carbohydrates 69.8 to 75.2% and energy 344 to 362 kcal/100 g respectively. MGSS vermicelli was highest in protein content (13.5%) while energy content was high in WWF. MWF vermicelli had highest amount of total (8.91%), reducing (2.41%) and non-reducing sugars (6.57%). Quality of protein was improved by mutual supplementation of amino acid. Regarding minerals, higher contents of sodium (100 mg), calcium (30 mg), iron (5.9 mg), zinc (1.4 mg) were found in MGSS. Vermicelli could be safely stored for 2 months period at room temperature (25-30 °C).
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Choudhury D, Sahu JK, Sharma GD. Value addition to bamboo shoots: a review. J Food Sci Technol 2012; 49:407-14. [PMID: 23904649 DOI: 10.1007/s13197-011-0379-z] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/07/2011] [Accepted: 04/08/2011] [Indexed: 10/18/2022]
Abstract
Bamboo shoot forms a traditional delicacy in many countries. Being low in fat content and high in potassium, carbohydrate, dietary fibres, Vitamins and active materials, bamboo shoots are consumed in raw, canned, boiled, marinated, fermented, frozen, liquid and medicinal forms. Although the fresh bamboo shoots of species like Dendraocalamus giganteus are healthier and nutritionally rich, the young shoots, after fortification, can be consumed by processing into a wide range of food products with longer shelf-life and better organoleptic qualities. However, the consumption pattern of bamboo shoots in most of the countries is traditional, non-standardized, seasonal and region-specific with little value addition. Therefore, there exists a great opportunity, especially for the organized food processing sectors to take up the processing of bamboo shoot-based food products in an organized manner. The present article gives an insight into the global scenario of bamboo shoot-based food products and their consumption pattern, the quality attributes, and the opportunities for value addition along with future prospects in view of international food safety, security and nutrition.
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