Dietary Fibers, Dietary Peptides and Dietary Essential Fatty Acids from Food Processing By‐Products

Medhe, Seema; Anand, M. Suresh; Anal, Anil Kumar

doi:10.1002/9781118432921.ch6

Cited by 10 publications

(4 citation statements)

References 98 publications

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“…S1 cultivated on olive oil cake, are suitable for oily waste water treatment and biodiesel production [150]. The enzyme could be extracted also from Penicillium simplicissimum, Candida rugosa, Penicillium Chrysogenum S 1 , and Candida utilis inoculated on soybean, coconut, sesame and olive oilcakes [81,147,151].…”

Section: Enzymesmentioning

confidence: 99%

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Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review

2020

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The food industry generates a large amount of waste every year, which opens up a research field aimed at minimizing and efficiently managing this issue to support the concept of zero waste. From the extraction process of oilseeds results oil cakes. These residues are a source of bioactive compounds (protein, dietary fiber, antioxidants) with beneficial properties for health, that can be used in foods, cosmetics, textile, and pharmaceutical industries. They can also serve as substrates for the production of enzymes, antibiotics, biosurfactants, and mushrooms. Other applications are in animal feedstuff and for composites, bio-fuel, and films production. This review discusses the importance of oilseed and possible valorization methods for the residues obtained in the oil industry.

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Section: Enzymesmentioning

confidence: 99%

“…L-glutaminase and phytase were produced using sesame oilcake as substrate and microorganisms such as Zygosaccharomyces rouxii, Mucor racemosus and Rhizopus oryzae [151].…”

Section: Enzymesmentioning

confidence: 99%

Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review

2020

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“…The increasing population and the growth in food production are resulting in a rise in waste streams (Anal, 2018; Dey, Richter, et al., 2021). Generated waste products are often highly nutritious, as they are a great source of dietary fiber, proteins, and bioactive functional ingredients (Dey, Richter, et al., 2021; Medhe et al., 2018; Medina‐Meza & Ganjyal, 2018). Hence, byproducts offer great potential for increasing their value.…”

Section: Introductionmentioning

confidence: 99%

Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded extrudates

Richter

et al. 2022

Journal of Food Science

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Due to their dense characteristics, direct-expanded products fortified with insoluble fiber are generally not well accepted. Understanding the interactions between starch and fiber could help to effectively choose and modify ingredients to produce products containing high amounts of fiber. Therefore, this study aims to explain the interplay between two starches (native and waxy corn) and two pomace types (blueberry and cranberry). Blends up to 100% of pomace were extruded using a co-rotating twin-screw extruder. Raw material and milled extrudates were analyzed for their pasting and hydration properties. Fouriertransform infrared (FTIR) and solid-state nuclear magnetic resonance (NMR) spectroscopy were conducted to observe molecular changes. The expansion ratio (ER) significantly decreased as pomace was added and ranged from 3.85 for pure waxy corn starch to approximately 1 for blends that contained 80% pomace.Distinctions between the blends were observed. Particularly, at 20% of pomace inclusion, native corn starch with cranberry pomace showed a significantly higher ER. Different behaviors were also detected during the physicochemical analyses. A nonlinear trend between pomace level and water solubility as well as absorption was observed for native corn starch blends, suggesting that molecular interactions between the biopolymers occur. FTIR and NMR results give no evidence for new covalent bonds; hence, the most likely interactions occurring are hydrogen bonds. In addition to the dilution effect of pomace addition, the enhancement or weakening of such interactions between starch molecules by pomace compounds may reduce the ER.

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“…Carrot pomace contains a significant quantity of fiber, with cellulose constituting the highest proportion at 51.6%, followed by lignin at 32.2%, hemicellulose at 12.3%, and pectin at 3.88%. [13]. However, investigating the release of polyphenols from the food matrix subjected to in vitro digested and fermented conditions is crucial towards improving the understanding of their bioeffects.…”

Section: Introductionmentioning

confidence: 99%

Carrot Pomace Powder: A Promising Source of Polyphenols and Prebiotics for Improving Gut Health

Mall,

Patel

2023

Preprint

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Purpose: This study aimed to evaluate the properties of carrot pomace, including its nutritional composition, physiochemical attributes, change in polyphenols, and prebiotic potential during in vitro gastrointestinal digestion and fermentation. Methods:The study involved evaluating the nutritional and physiochemical properties of carrot pomace. It also assessed an in vitro gastrointestinal digestion model to evaluate changes in polyphenol levels and antioxidant properties at different digestive stages. The study also examined the prebiotic potential by analysing the growth of Lactobacillus acidophilus and short-chain fatty acid production by in vitro fermentation assay. High-resolution LC-MS analysis was used to identify polyphenolic compounds before and after digestion. Results: The findings demonstrated that carrot pomace powder contained 43.59% dietary fiber. During in vitro digestion, polyphenols content and antioxidant properties (TPC, TFC, FRAP, DPPH-RSA, and ABTS-RSA) were significantly different at each digestive stage, with strong correlations observed among polyphenols and antioxidant. Notably, polyphenol recovery percentages were significant throughout the digestion phases. Carrot pomace also exhibited prebiotic properties by promoting the growth of L. acidophilus and enhancing short-chain fatty acid production. High-resolution LC-MS analysis revealed eight polyphenolic compounds and their metabolites found in carrot pomace powder (CPP) before and three polyphenolic compounds present after in vitro gastrointestinal digestion. Conclusion:This research indicated that polyphenols from carrot pomace could potentially play a role in gastrointestinal and colonic health. The utilization of valuable bio-resources as carrot by-products is another step forward in waste management and reducing the primary waste generated by the industry.

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Dietary Fibers, Dietary Peptides and Dietary Essential Fatty Acids from Food Processing By‐Products

Cited by 10 publications

References 98 publications

Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review

Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review

Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded extrudates

Carrot Pomace Powder: A Promising Source of Polyphenols and Prebiotics for Improving Gut Health

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