Fruit residues: low cost substrates for development of new food products

Granucci, Ninna; Villas‐Bôas, Silas G.

doi:10.1016/j.nbt.2014.05.992

Cited by 3 publications

(2 citation statements)

References 312 publications

(578 reference statements)

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“…Our selected focus was to characterise apple pomace, due to the increasing interest in its valorisation as a waste product of juice and cider production, for use as a dietary supplement [ 6 , 7 , 8 , 25 , 26 ]. The project aimed to conduct detailed compositional analysis of pomace fibre sourced from fresh apples or commercial processing, in order to determine the relative proportions of dietary components, including polyphenols.…”

Section: Introductionmentioning

confidence: 99%

Apple Pomace Compositional Data Highlighting the Proportional Contribution of Polymeric Procyanidins

et al. 2023

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Recent years have seen an increase in research focusing on the amelioration of apple pomace waste for use in the food and nutraceutical industries. Much of this work has concentrated on the characterisation of the polyphenol composition of apple pomace materials to determine their role in conferring nutritional and health benefits. Although apples contain substantial quantities of polymeric procyanidins (condensed tannins), this class of compounds has received limited attention in apple research. This study quantified the polymeric procyanidins in apple pomace extracts using a rapid, methyl-cellulose precipitation (MCP) approach for the first time. In addition, a non-targeted metabolomics approach was applied to determine the most abundant phenolic classes present. Polymeric procyanidins were found to be the most abundant type of polyphenol in apple pomace extracts and were generally oligomeric in nature. Multivariate statistical analysis revealed that the ferric-reducing antioxidant power (FRAP) was most strongly correlated with the polymeric procyanidin concentration. Noting that polymeric procyanidins may not cross the cell layer to exert antioxidant activity in vivo, their presence in apple pomace extracts may therefore overestimate the FRAP. This work highlights the importance of polymeric procyanidins in the phenolic diversity of apple pomaces, and it is proposed that in future studies, rapid MCP assays may be used for their quantification.

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Section: Introductionmentioning

confidence: 99%

Apple Pomace Compositional Data Highlighting the Proportional Contribution of Polymeric Procyanidins

et al. 2023

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“…feedstocks already complying with food regulation (e.g. fruits peels), SSF are reported to improve organoleptic properties and consumer attractiveness of the resulting output ingredients 5,10 . Agrifood coproducts include a large variety of streams generated along the transformation of crops into food and beverage commodities traded by agrifood industries (e.g.…”

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confidence: 99%

Upgrading agrifood co-products via solid fermentation yields environmental benefits under specific conditions only

2022

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Solutions towards decoupling food production from arable land are increasingly promoted to alleviate food system's environmental impacts. It includes solid substrate fermentation (SSF), allowing to nutritionally enhance brous co-products. Yet, it remains unclear whether and to which extent SSF valorization pathways really improve environmental performances of agrifood co-products in comparison to current practices. Using a framework which combines process-based consequential life cycle analysis, uncertainty assessment and biomass resource potential estimation, we quantify and qualify implications of SSF nutritional enhancement through six selected case studies. When used to unlock food markets, SSF yields environmental bene ts for all impact categories. When used to unlock feed markets (low-value streams), SSF pathways are preferable options compared to energy valorization for most impacts except climate change. We show that the environmental impacts of novel food and feed are principally dependent on avoided crops and land use change accounting methods, these requiring further and systematic harmonization. Full TextAchieving generalized and signi cant changes of current food system is essential, not only to meet environmental targets, but also to comply with future food demand 1,2 . Therefore, reducing the dependence on crop importations by developing locally sourced commodities and enhancing the decoupling of food production from land are levers to mitigate food system's environmental impacts 3,4 . Among these solutions, "waste-to-nutrition" pathways, transforming organic wastes, residues and coproducts into edible ingredients, are increasingly promoted 5 . In this study, we assess the conditions under which fungal solid substrate fermentation (SSF) can sustainably be used as an alternative valorization option for agrifood co-products.SSF is based on the colonization of a solid substrate by a biological agent which, in the case of feed applications, allows to enhance or even unlock the nutritional value of brous feedstocks, mainly through lignocellulose degradation, proteins concentration and digestibility enhancement [6][7][8][9] . Applied to

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Can agrifood co-products do better? Life cycle platform for solid fermentation

Javourez

Rosero-Delgado

Hamelin

2022

Preprint

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Solutions towards decoupling food production from arable land are increasingly promoted to alleviate food system’s environmental impacts. It includes solid substrate fermentation (SSF), allowing to nutritionally enhance fibrous co-products. Yet, it remains unclear whether and to which extent SSF valorization pathways really improve environmental performances of agrifood co-products in comparison to current practices. Using a framework which combines process-based consequential life cycle analysis, uncertainty assessment and biomass resource potential estimation, we quantify and qualify implications of SSF nutritional enhancement through six selected case studies. When used to unlock food markets, SSF yields environmental benefits for all impact categories. When used to unlock feed markets (low-value streams), SSF pathways are preferable options compared to energy valorization for most impacts except climate change. We show that the environmental impacts of novel food and feed are principally dependent on avoided crops and land use change accounting methods, these requiring further and systematic harmonization.

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Fruit residues: low cost substrates for development of new food products

Cited by 3 publications

References 312 publications

Apple Pomace Compositional Data Highlighting the Proportional Contribution of Polymeric Procyanidins

Apple Pomace Compositional Data Highlighting the Proportional Contribution of Polymeric Procyanidins

Upgrading agrifood co-products via solid fermentation yields environmental benefits under specific conditions only

Can agrifood co-products do better? Life cycle platform for solid fermentation

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