Application Of Grape Pomace As A Natural Food Preservative And Source Of Biofuel
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Application Of Grape Pomace As A Natural Food Preservative And Source Of Biofuel
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Author : Violeta Ivanova-Petropulos
language : en
Publisher: GRIN Verlag
Release Date : 2014-07-21
Application Of Grape Pomace As A Natural Food Preservative And Source Of Biofuel written by Violeta Ivanova-Petropulos and has been published by GRIN Verlag this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-07-21 with Medical categories.
Research Paper (postgraduate) from the year 2014 in the subject Food Technology, grade: 10, , language: English, abstract: The purpose of this study was to introduce a new source of antioxidants obtained from grape pomace as well as aronia and blueberry and engages them in preparation of a new yoghurt product in order to be last – longer and more beneficial for human health than the traditional one. Totally, grape pomaces from 4 varieties (Zupjanka, Prokupec, Kadinal and Vranec), as well as blueberry and aronia, were used. For the extraction of polyphenolics, liquid-liquid extraction with ethanol/water/acetic acid was used, followed by roto-evaporation, in order to concentrate the extracts and then to introduce them into the milk. The total phenolic content of the extracts was determined by the Folin-Ciocalteu method and the total anthocyanins were analyzed by dilution of the samples with ethanol/water/HCl, obtaining three different volumes of extracts (10, 50 and 100 mL) of each sample (grape pomaces, blueberry and aronia), obtaining 36 extracts in total. The three different concentrates of each sample (18 in total) were applied on milk together with the lactic bacteria in order to study the influence of polyphenolics during the fermentation; as well as, 18 other extracts applied on milk after the fermentation (into the obtained yoghurt). The pH value of the newly generated yoghurts was analyzed during the fermentation and storage. The aronia sample presented highest phenolic content (431 mg/L), while Zupjanka had the lowest content of polyphenols (67.9 mg/L). The grape pomace presenting best results was Prokupec (246 mg/L). All yoghurt samples containing polyphenolics applied before the fermentation, presented higher pH value compared to the control and samples with polyphenolics applied after fermentation. Furthermore, all yoghurt samples containing phenolics extract with highest concentration, showed best results, presenting stable pH value. Sensory analysis was performed on the different yoghurt samples, concluding that the new products have creamy texture, good taste, without unpleasant smell or bitterness. The colour of some samples turned into red-violet, excluding the yoghurt with extracts from: Zupjanka and Kardinal. By microbiological analysis the presence of pathogen and other harmful bacterias was proved to be negative, showing that this yoghurt is a main basis for manufacturing of a more beneficial dairy product that could be soon available on the market.
Grape Pomace From Waste To Natural Food Supplement And Biodiesel
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Author : Zorana Andonovic
language : en
Publisher: LAP Lambert Academic Publishing
Release Date : 2014-10-27
Grape Pomace From Waste To Natural Food Supplement And Biodiesel written by Zorana Andonovic and has been published by LAP Lambert Academic Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-27 with categories.
The purpose of this study was to introduce a new source of antioxidants obtained from grape pomace as well as aronia and blueberry and engages them in preparation of a new yoghurt product in order to be last - longer and more beneficial for human health than the traditional one. Totally, grape pomaces from 4 varieties (Zupjanka, Prokupec, Kadinal and Vranec), as well as blueberry and aronia, were used. For the extraction of polyphenols, liquid-liquid extraction with ethanol/water/acetic acid was used in order to concentrate phenols and introduce them into the milk. Three different concentrates of each sample (18 in total) were applied on milk together with lactic bacteria in order to study the influence of polyphenols during the fermentation; as well as, 18 other extracts applied on milk after the fermentation (into the obtained yoghurt). The pH value of the newly generated yoghurts was analyzed during the fermentation and storage. All yoghurt samples containing polyphenolics applied before the fermentation, presented higher pH value compared to the control and samples with polyphenolics applied after fermentation.
Recovery And Application Of Natural Food Colorants And Phenolic Antioxidants From Grape Pomace
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Author : Thorsten Holger Maier
language : en
Publisher:
Release Date : 2010
Recovery And Application Of Natural Food Colorants And Phenolic Antioxidants From Grape Pomace written by Thorsten Holger Maier and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with categories.
Bioactive Phytochemicals From Vegetable Oil And Oilseed Processing By Products
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Author : Mohamed Fawzy Ramadan Hassanien
language : en
Publisher: Springer Nature
Release Date : 2023-03-21
Bioactive Phytochemicals From Vegetable Oil And Oilseed Processing By Products written by Mohamed Fawzy Ramadan Hassanien and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-03-21 with Science categories.
This book comprehensively reviews the phytochemistry, functional properties, and health-promoting effects of bioactive compounds found in oil processing by-products, and it also explores the food and non-food applications of these by-products. Several oilseeds, vegetables, and fruits are cultivated for their oils and fats, wherein the oil extraction industry generates a huge amount of waste (meal or cake). The valorisation of this waste would be very beneficial not only from the economic and environmental perspectives, but also for the potential applications in food, cosmetics and pharmaceutical industries, in which phytochemicals derived from vegetable oil and oilseed processing by-products play an important role in, for instance, extending the shelf life of several products and providing added-value properties with their antioxidant and antimicrobial properties. In this work, expert contributors discuss about the added-value of biowaste from common and non-traditional vegetable oils and oilseeds processing, as well as fruit oils processing, and offer an extensive overview of the different bioactive compounds found in extracts from oil processing by-products and their chemical composition. The book also collects several examples in which oil processing by-products are integrated into industrial activities such as food production, livestock production and in pharmaceutical and cosmetics industries. Professionals and scholars alike interested in the recycling of agro-industrial wastes derived from vegetable oil and oilseed processing by-products will find this book a handy reference tool.
Food Preservation And Safety Of Natural Products
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Author : Helen N Onyeaka
language : en
Publisher: Academic Press
Release Date : 2022-06-15
Food Preservation And Safety Of Natural Products written by Helen N Onyeaka and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-15 with Medical categories.
Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms. The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation. Provides important information on microbial metabolic by-products (natural enzymatic processes) to prevent food spoilage or deterioration Includes molecular techniques for antimicrobial and antioxidant applications in food, food packaging and edible films Presents the latest evidence-based science on the natural products used as additives in food
Grape Pomace In Health And Disease Prevention
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Author : Veronica Sanda Chedea
language : en
Publisher:
Release Date : 2021-12-15
Grape Pomace In Health And Disease Prevention written by Veronica Sanda Chedea and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-15 with categories.
Vitis vinifera L. (common grapevine) cultivars are the most widely planted around the world and have a high commercial value for fresh table grapes, dried fruit, and wine. In the winemaking process, besides the free-run and pressed juice obtained from the berries, an important quantity of a byproduct - grape pomace (GP) - is generated. The GP represents on average 20% from the total mass of grapes taken for winemaking and typically consists of skins, stalks, and seeds. The valorization of grape pomace is based on the concept that this matrix has good nutritional and medicinal properties for human health and disease prevention. In this framework, the book aims to provide up-to-date information on grape pomace (GP) and its valorization through medicinal applications.
Handbook Of Grape Processing By Products
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Author : Charis Michel Galanakis
language : en
Publisher: Academic Press
Release Date : 2017-03-27
Handbook Of Grape Processing By Products written by Charis Michel Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-03-27 with Science categories.
Handbook of Grape Processing By-Products explores the alternatives of upgrading production by-products, also denoting their industrial potential, commercial applications and sustainable solutions in the field of grape valorization and sustainable management in the wine industry. Covering the 12 top trending topics of winery sustainable management, emphasis is given to the current advisable practices in the field, general valorization techniques of grape processing by-products (e.g. vermi-composting, pyrolysis, re-utilization for agricultural purposes etc.), the newly introduced biorefinery concept, different techniques for the separation, extraction, recovery and formulation of polyphenols, and finally, the healthy components of grape by-products that lead to target applications in the pharmaceutical, enological, food and cosmetic sectors. Presents in-depth information on grape processing Addresses the urgent need for sustainability within wineries Reveals the opportunities of reutilizing processing by-products in profitable ways Explores general valorization methods and separation and extraction methods for the recovery of high added-value extracts/compounds and their transformation to final products
Valorization Of Biomass To Bioproducts
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Author : Vijai Kumar Gupta
language : en
Publisher: Elsevier
Release Date : 2023-02-21
Valorization Of Biomass To Bioproducts written by Vijai Kumar Gupta and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-02-21 with Technology & Engineering categories.
Valorization of Biomass to Bioproducts: Biochemicals and Biomaterials discusses the-innovation and blueprint of biochemical extraction processes and the ideal utilization of biochemicals that help form the basis of green extraction to produce biochemicals from biomass. The book comprises a rising arena of research focused on designing novel, environmentally-friendly, naturally-derived and tenable biochemicals from biomass that serve several biosustainable purposes. Due to increasing demand in chemical and biochemical products, and to minimize industrial space, there is an increased need to recycle wastes and design cost-effective chemical and biochemical units. As such, knowledge on the recovery of biochemicals, bioconversions and extraction technologies is essential. Highlights biotechnologies, concepts and commercial developments in the area of biomass to biochemicals production Covers numerous bioprocessing technologies Includes process optimization and recent challenges Provides applications of biobased/natural biochemicals Consolidates the most recent research surrounding the disciplines of biochemistry, biotechnology, biochemical engineering and microbiology
Food Waste To Valuable Resources
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Author : Rajesh Banu
language : en
Publisher: Academic Press
Release Date : 2020-04-28
Food Waste To Valuable Resources written by Rajesh Banu and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-28 with Political Science categories.
Food Waste to Valuable Resources: Applications and Management compiles current information pertaining to food waste, placing particular emphasis on the themes of food waste management, biorefineries, valuable specialty products and technoeconomic analysis. Following its introduction, this book explores new valuable resource technologies, the bioeconomy, the technoeconomical evaluation of food-waste-based biorefineries, and the policies and regulations related to a food-waste-based economy. It is an ideal reference for researchers and industry professionals working in the areas of food waste valorization, food science and technology, food producers, policymakers and NGOs, environmental technologists, environmental engineers, and students studying environmental engineering, food science, and more. Presents recent advances, trends and challenges related to food waste valorization Contains invaluable knowledge on of food waste management, biorefineries, valuable specialty products and technoeconomic analysis Highlights modern advances and applications of food waste bioresources in various products’ recovery
Food Packaging
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Author : Rui M. S. da Cruz
language : en
Publisher: CRC Press
Release Date : 2019-11-11
Food Packaging written by Rui M. S. da Cruz and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-11 with Science categories.
Food Packaging: Innovations and Shelf-life covers recently investigated developments in food packaging and their influence in food quality preservation, shelf-life extension, and simulation techniques. Additionally, the book discusses the environmental impact and sustainable solutions of food packaging. This book is divided into seven chapters, written by worldwide experts. The book is an ideal reference source for university students, food engineers and researchers from R&D laboratories working in the area of food science and technology. Professionals from institutions related to food packaging.