Valorization of Agro-Industrial Waste into Bioactive Compounds: Techno-Economic Considerations

Caballero, Eduardo; Soto, Carmen

doi:10.1007/978-3-030-10961-5_10

Cited by 13 publications

(9 citation statements)

References 64 publications

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“…As it is observed, not only the banana pulp has been used as food ingredient; but also, the peel, which is usually discarded. The use of agro-industrial discards as food ingredients rich in bioactive compounds is a way to added value to these wastes and to decrease the cost (economic and environmental) associated to their disposition (Caballero and Soto 2019).…”

Section: Introductionmentioning

confidence: 99%

The effect of enzymatically treated ripe banana flour on the sensory quality and glycemic response of banana-wheat flour composite muffins

2020

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Banana are the most consumed fruit worldwide, due to their good flavour and nutritional characteristics; however, when the banana is very or over ripe, the acceptability by the consumer decreases, and in many cases the fruit must be discarded. An alternative to consume these fruits and revalue these discards is their use as a food ingredient. The presence of bioactive compounds gives added value to this type of ingredients; therefore, using methods, such as enzymatic treatment, that increase their presence is of great interest. In this work a commercial pectinase (Viscozyme L) was applied in a flour produced from whole overripe banana; then, the treated flour was used to elaborate a baked product. The aim of this work was to evaluate the effect of the incorporation of an enzymatic treated overripe banana (Musa cavendishii) flour in the sensory evaluation of muffins and, to stablish if the consumption of this food produce an effect on glycaemic response against a control food. The enzyme application produces an increment of 52% of antioxidant activity with a value of 12,791.6 lmolTE/100 g, and a presence of 4.5% RS instead 3.5% in non-treated flour. The sensory evaluation study was conducted with 4 products, using an untrained panel; selecting a muffin with 50% of wheat flour replaced with the banana treated one. This one contains 9.49% of dietary fibre. The glycaemic response study was conducted with 20 healthy volunteers, using as control a 100% wheat flour product, non-observing significant differences between both products. This work contributes to the knowledge about the potential use of a food discard as an ingredient of a food of massive consumption.

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Section: Introductionmentioning

confidence: 99%

The effect of enzymatically treated ripe banana flour on the sensory quality and glycemic response of banana-wheat flour composite muffins

2020

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“…Techno-economic assessments can be used to examine the commercial feasibility of converting laboratory prototypes into industrial-scale production. [117][118][119] Banana peels are an effective heavy metals absorbent when tested using atomic absorption spectrophotometry. 13 Banana peels in the form of activated carbon, banana skin powder, and fiber-based biocomposites can be used as structural improvement compounds in cementitious materials such as clay, Portland cement, and lightweight foam concrete, as well as in 3D printing materials such as polylactic acid (PLA) plastic or carbon nanotubes for high-performance energy storage and supercapacitors.…”

Section: Potential Viability Of Waste Banana Peels As Building Constrmentioning

confidence: 99%

Methodological review: Socio-cultural analysis criteria for BIM modeling and material passport tracking of agriwaste as a building construction raw material

Wandiga

2020

MRS Energy & Sustainability

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“…Annually, the European Union produces around 89 M ton of agroindustrial byproducts, with disposal costs ranging from $28 to $60 for 1 ton of solid waste . For many years, the waste from the agrofood industries ended up in landfills, incinerated, or as fertilizers, causing several environmental issues.…”

Section: Introductionmentioning

confidence: 99%

Valorization of Agricultural Lignocellulosic Plant Byproducts through Enzymatic and Enzyme-Assisted Extraction of High-Value-Added Compounds: A Review

Costa

Tonon

Cabral

et al. 2020

ACS Sustainable Chem. Eng.

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Extraction of bioactive molecules has become a major trend in the valorization of food and agroindustrial byproducts, allowing a sustainable production of novel ingredients with different industrial applications. Enzymatic and enzyme-assisted extraction eco-friendly methods could be used to extract value-added compounds from lignocellulosic plant byproducts with interesting biological properties, namely, polysaccharides and polyphenols. Nevertheless, a deep understanding of their enzymatic hydrolytic properties as well as the interactions with the plant cell material is necessary to obtain better extracts with high yields. Therefore, this review focuses on enzymatic treatment of food lignocellulosic byproducts in order to recover bioactive compounds such as polysaccharides and polyphenols.

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Valorization of Agro-Industrial Waste into Bioactive Compounds: Techno-Economic Considerations

Cited by 13 publications

References 64 publications

The effect of enzymatically treated ripe banana flour on the sensory quality and glycemic response of banana-wheat flour composite muffins

The effect of enzymatically treated ripe banana flour on the sensory quality and glycemic response of banana-wheat flour composite muffins

Methodological review: Socio-cultural analysis criteria for BIM modeling and material passport tracking of agriwaste as a building construction raw material

Valorization of Agricultural Lignocellulosic Plant Byproducts through Enzymatic and Enzyme-Assisted Extraction of High-Value-Added Compounds: A Review

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