The potential of blackcurrant pomace as a raw material for the extraction of dietary fibre was evaluated using two pomaces one sourced from the UK and one from Poland.A fractionation protocol was designed to isolate and subsequently quantify the soluble and insoluble dietary fibre fractions. Blackcurrant pomace and isolated pectins, hemicelluloses and celluloses were assessed by means of sugar compositional analysis, spectroscopy, size exclusion chromatography and dilute solution viscometry. The blackcurrant pomaces presented considerable amounts of dietary fibre with soluble fibre ranging from 25-30% w/w and insoluble dietary fibre accounting for about 47% w/w for both pomaces. Blackcurrant pomaces differed in the amount of extracted pectins with an almost two times higher pectin yield obtained from blackcurrant pomace sourced from Poland. The hemicellulosic polysaccharide content was 15% w/w whereas the amount of cellulosic fraction varied from 14-17% w/w. Pectins isolated from both blackcurrant pomaces were LM pectins with a degree of esterification in the range of 11-38%. The work has identified that dietary fibres obtained from blackcurrant pomace had desirable ratio of insoluble to soluble fibre and are a potential new source of dietary fibre.

48 49Pectin was isolated by aqueous extraction at pH 6.0 or 2.0 from okra 50 (Abelmoschus esculentus L.) pods. An isolation protocol was designed to extract 51 pectin and to study the influence of the extraction pH on their composition and 52 physicochemical properties. The extracted pectin was assessed using sugar 53 compositional analysis (neutral sugars, galacturonic acid, acetyl and methyl contents). 54FT-IR and NMR spectroscopy, size exclusion chromatography (SEC) and dilute 55 solution viscometry were also used to determine the macromolecular characteristics of 56 isolated pectin. The extraction protocols resulted in the isolation of pectin of high 57 purity as evidenced by their high total carbohydrate (70.0 -81.8%) and low protein 58 (4.3 -6.3%) contents. Samples contained between 46-56% galacturonic acid, had 59 broad molecular weight distributions, a low degree of methylation (40.0 and 24.6 %) 60 and high degree of acetylation (52.2 and 37.6 %). Neutral sugar analysis showed that 61 the pectin extracted at pH 6.0 contained more neutral sugars, particularly, galactose 62 (21.7 -25.7 mol%), rhamnose (10.1 -13.2 mol%) and arabinose (7.1 -7.3 mol%) 63 than that extracted at pH 2.0 indicating variations in fine structure. In addition, 64 molecular parameters of the isolated pectins, such as intrinsic viscosity (2.8 -4.4 dL 65 g -1 ), critical concentration (0.15 -0.45 dL g -1 ) and coil overlap parameter (0.66 -66 1.51), showed that extraction conditions resulted in pectin with different chain 67 morphology. The yield and physico-chemical characteristics of the extracted pectin 68 from okra pods were influenced by the extraction conditions. 69 70 71

20Pectin was isolated by aqueous extraction at pH 6.0 from the pods of six different okra 21 genotypes (Abelmoschus esculentus L.). Genetic diversity was determined using fragment length

No abstract

No abstract

Extrusion technology has rapidly transformed the food industry with its numerous advantages over other processing methods. It offers a platform for processing different products from various food groups by modifying minor or major ingredients and processing conditions. Although cereals occupy a large portion of the extruded foods market, several other types of raw materials have been used. Extrusion processing of various food groups, including cereals and pseudo cereals, roots and tubers, pulses and oilseeds, fruits and vegetables, and animal products, as well as structural and nutritional changes in these food matrices are reviewed. Value addition by extrusion to food processing wastes and by-products from fruits and vegetables, dairy, meat and seafood, cereals and residues from starch, syrup and alcohol production, and oilseed processing are also discussed. Extrusion presents an economical technology for incorporating food processing residues and by-products back into the food stream. In contemporary scenarios, rising demand for extruded products with functional ingredients, attributed to evolving lifestyles and preferences, have led to innovations in the form, texture, color and content of extruded products. Information presented in this review would be of importance to processors and researchers as they seek to enhance nutritional quality and delivery of extruded products.

No abstract

This article communicates the set-up of BERRYPOM, a European research project established in the second call of the SUStainable FOOD Production and Consumption (SUSFOOD) network. The project deals with the by-product from berry processing, which is frequently recycled as animal feed, composted or utilized for biogas production. With BERRYPOM it is proposed to analyze the value of berry pomace, to optimize the recovery of bioactive compounds from pomace material, and to incorporate processed berry pomace in cereal-based foods to take advantage of nutritional benefits that originate from its fiber and the content of bioactive substances. Additionally, extraction methods will be evaluated to obtain products rich in phytochemicals, and the influence of processing steps on the antioxidant capacity of pomace will be analyzed. The fiber extracts will then also be utilized in different cereal-based foods and extruded products. As project outcome we expect a substantial increase of knowledge concerning fiber and phytochemicals extraction from berry pomace, its suitability for enhancing nutritional and sensory properties of cereal-based foods, and its effects on the sustainability of the food chain.