Sustainable Food Processing via Byproduct Utilisation

The collection of residues from staple crop may contribute to meet EU regulations in renewable energy production without harming soil quality. At a global scale, chaff may have great potential to be used as a bioenergy source. However, chaff is not usually collected, and its loss can consist of up to one-fifth of the residual biomass harvestable. In the present work, a spreader able to manage the chaff (either spreading [SPR] on the soil aside to the straw swath or admixed [ADM] with the straw) at varying threshing conditions (with either 1 or 2 threshing rotors [1R and 2R, respectively] in the combine, which affects the mean length of the straw pieces). The fractions of the biomass available in field (grain, chaff, straw, and stubble) were measured, along with the performances of both grain harvesting and baling operations. Admixing chaff allowed for a slightly higher amount of straw fresh weight baled compared to SPR (+336 kg straw ha −1), but such result was not evident on a dry weight basis. At the one time, admixing chaff reduced the material capacity of the combine by 12.9%. Using 2R compared to 1R strongly reduced the length of the straw pieces, and increased the bale unit weight; however, it reduced the field efficiency of the grain harvesting operations by 11.9%. On average, the straw loss did not vary by the treatments applied and was 44% of the total residues available (computed excluding the stubble). In conclusion, admixing of chaff with straw is an option to increase the residues collected without compromising grain harvesting and straw baling efficiencies; in addition, it can reduce the energy needs for the bale logistics. According to the present data, improving the chaff collection can allow halving the loss of residues. However, further studies are needed to optimise both the chaff and the straw recoveries.

Banana is a major cash crop of tropical and subtropical regions generating vast agricultural waste after harvest. After harvest of the fruit, the pseudostems are cut and abandoned in the fields to become organic waste because it cannot be used for next harvest. Banana Pseudostem contains almost 90% water and a vast range of medicinal uses. Also, it takes excessive amount of energy and time to be processed into biogas, pulp and paper. This indicates utilizing banana pseudostem juice in the form of drink is the efficient method for managing banana stem wastage. The objective of this study was to develop an herbal drink with the incorporation of plantain stem juice and herbal extracts (Ginger, Lemon and Spearmint) and to study its Physico-chemical and sensory characteristics in order to determine the quality and consumer acceptability of the drink. Variation 1 (V1) consists of banana stem juice, lemon juice, mint leaves extract, water and sugar. Variation 2 (V2) consists of banana stem juice, ginger rhizome extract, mint leaves extract, water and sugar. V1 and V2 were analyzed for physicochemical tests (pH, titrable acidity, total soluble solids, total sugars and reducing sugars) and sensory attributes (Appearance, Colour, Aroma, Consistency, Flavour, Astringency and Overall acceptability) The sensory analysis was conducted using 9-point hedonic scale with 30 semi trained panellists. The result of its overall acceptability was favourable for both the variations. So, the herbal drink utilizing banana pseudostem juice is economical, beneficial and medicinal in use.

The aim of this seminar paper presentation is to review related literature and show the potentials of Technology Incubation Programme (TIP) as a powerful tool being used in most countries of the world to enhance the socio-economic development. This paper is based on a wide literature review, focused on the identification of the technology incubators as tool for economic development. From this study we found that 1) Technology Incubation programme (TIP) if encouraged by government will provide support for start-up companies, 2) SME that graduates from the programme tend to have a greater probability of success and 3) graduated SMEs would have a significant positive impact on economic development. These findings can help governments and all stakeholders in encouraging the implementation of the incubator programs, leading to better planning and a greater chance of success.

Changes in physicochemical properties of moisture, ash, and fat contents, and color, due to freeze and oven post-drying treatments on flavedo, albedo, and lamella pomelo fruit peels were investigated. Physicochemical properties influence consumer acceptability and only a few studies are known. Pomelo peels were subjected to freeze drying and conventional drying at 60oC. Fresh pomelo peel was used as a control. Post-drying treatment changes in moisture, ash, and fat contents were observed, compared to controls. Minimal color changes were observed for freeze drying, compared with oven drying for flavedo, albedo, and lamella. Useful information for evaluation of drying treatments that can be used on pomelo peels is provided.

The potential of pineapple peel as a source of cellulose nanocrystals was evaluated. Peels skin from fresh-cut fruit was used as raw material. These residues were purified to remove pigments, lipids and hemicellulose, and a bleaching process for delignification was carried out for 4-6 h. All resulting products were characterised for their lignin, hemicellulose, cellulose and ash contents using standard techniques. Dry matter at the end was low (ca. 50%) compared with the raw material (ca. 90%). The process applied resulted in ca. 20% (m/m) of purified cellulose (ca. 80% purity), with ineligible levels of lignin and hemicellulose present, especially when using 6h of bleaching. The purified cellulose was subject to acid hydrolysis for nanocrystal extraction with two testing times, 30 and 60 minutes. These cellulose nanocrystals had small sizes (< 1000 nm), with high variability and negative zeta potential values. The time of extraction did not affect the nanocrystals' chemical and physical properties. The use of 6 h of bleaching treatment during purification was shown to be more effective than 4 h. Pineapple peel was demonstrated to be a good source of cellulose for the production of cellulose nanocrystals.

Jam products were prepared from mango and pineapple fruits separately. The pulp and peel of each fruit were used. The effect of the inclusion of fruit peel on consumer acceptability, dietary fiber and other chemical properties of jam products were investigated. Dietary fiber was significantly (P>0.05) higher in jam produced with pulp and peels together. Pineapple jam with pulp and peel contained the highest dietary fiber of 30%. There was significant (P> 0.05) variation in pH, titratable acidity and total soluble solid of the different jam products. The samples also varied significantly (p=0.05) in terms of the colour, taste and other sensory attributes. When a mixture of pulp and peel of fruit were used together in jam making, mango jam had the lowest acceptability score of 5.6 while pineapple had a score of 7.0. Qualitative descriptive analysis of the jam samples revealed that jam from the mixture of fruit peel and pulp requires improvement only in smoothness compared with that from the fruit pulp. The use of edible fruit peels in food product such as jam is therefore recommended.

A B S T R A C T Agricultural soils generally have a low content of organic matter, which affects soil fertility and hence crop yields. The use of olive pomace as an organic amendment could enhance soil properties due to its high content of organic matter and exchangeable cations as well as its extensive availability. However, little is known about the potentially detrimental effects of salts and high content of phenolic substances that might occur over time with the use of pomace amendment in agricultural soils. Similarly, its impact on microbial communities and enzyme activities is largely unknown. To ascertain these effects, we tested the response of soil enzyme activities (β-glucosidase, urease, acid phosphomonoesterase and dehydrogenase) starting from a long-term (8-year) previously amended soil and a control (non-amended) soil and exposing these soils to a short-term (12-week) laboratory experiment. We also focused on soil organic matter and mineral N, on relating enzymatic data to bacterial and fungal biomasses, and on an index for soil functional quality based on enzyme activities (AI3). Our results show that organic matter, enzyme activities and the soil quality index were improved by long-term treatment with olive pomace, contrasting with scant effects from short-term laboratory incubation. In spite of its high content in salts and phenolic substances, no detectable negative impact emerged from the use of this amendment. Overall, olive pomace clearly increased soil organic matter and improved soil biological activity and quality, without any detectable negative effects.

Prebiotics are non-digestible carbohydrates that selectively stimulate the growth and activity of health promoting bacteria in the colon, resulting in homeostasis to the gut environment. It is considered to be the solution of many health-related diseases such as type-2 diabetes, cardiovascular disease and cancer. Arabinoxylooligosaccharides, the hydrolysis product of arabinoxylan from plant cell walls, can be used as potential prebiotics as it is non-digestible to humans and can be fermented by the bacteria in the colon. Brewer’s spent grain, the residue from beer production, was used to extract arabinoxylan. The composition of brewer’s spent grain was analyzed and arabinoxylan content found to be 14.75% on a dry weight basis. Different pre-treatment methods were used to extract arabinoxylan-rich fractions from brewer’s spent grain. The best pre-treatment method was selected based on the purity of extracted arabinoxylan, simplicity of the process and possibility to use in large scale applications. The pre-treatment process simply consists of a heat-treatment step of the de-starched brewer’s spent grain and is followed by mild alkaline treatment. Xylanases were used to produce short-chain oligosaccharides from extracted arabinoxylan. Two pure xylanases namely RmXyn10A from GH family 10 and Pentopan Mono BG from GH family 11 were used to depict their product formation (hydrolysis) pattern. Meanwhile, seven other commercial xylanases were used to compare their efficiency in making short-chain oligosaccharides. Most of the commercial xylanases were found to be efficient in producing mono-saccharides (arabinose and xylose) while two pure xylanases were efficient in making short oligosaccharides. Well-established probiotic strain Lactobacillus brevis (DSMZ 1264) was used to perform growth studies by using arabinoxylooligosaccharides as carbon source. Analyzed results of samples after 48 hours of fermentation showed that oligosaccharides were utilized by Lactobacillus brevis.

Changes in physicochemical properties of moisture, ash, and fat contents, and color, due to freeze and oven post-drying treatments on flavedo, albedo, and lamella pomelo fruit peels were investigated. Physicochemical properties influence consumer acceptability and only a few studies are known. Pomelo peels were subjected to freeze drying and conventional drying at 60°C. Fresh pomelo peel was used as a control. Post-drying treatment changes in moisture, ash, and fat contents were observed, compared to controls. Minimal color changes were observed for freeze drying, compared with oven drying for flavedo, albedo, and lamella. Useful information for evaluation of drying treatments that can be used on pomelo peels is provided.

F1rst is proud to announce our new programme, 'Processed Indian Traditional Foods Research Promotional Programme' that is aimed to encourage Masters students in food science/bioscience to pursue their PhD studies in the Processed Indian Traditional Foods area, http://firstmr.com/html/IndustryPlatforms/StudentPromotion-2016.html. 
The main ambition of this programme is to encourage excellence amongst students keeping in mind the enormous requirement of high-quality food scientists for the Indian processed food industry in the near future. 

F1rst is very happy that the industry, currently spearheaded by TATA Trusts and Nestlé, is sponsoring this very worthwhile programme and our aim is to involve more players from the food industry in the coming years to support this cause.

The collection of residues from staple crop may contribute to meet EU regulations in renewable energy production without harming soil quality. At a global scale, chaff may have great potential to be used as a bioenergy source. However, chaff is not usually collected, and its loss can consist of up to one-fifth of the residual biomass harvestable. In the present work, a spreader able to manage the chaff (either spreading [SPR] on the soil aside to the straw swath or admixed [ADM] with the straw) at varying threshing conditions (with either 1 or 2 threshing rotors [1R and 2R, respectively] in the combine, which affects the mean length of the straw pieces). The fractions of the biomass available in field (grain, chaff, straw, and stubble) were measured, along with the performances of both grain harvesting and baling operations. Admixing chaff allowed for a slightly higher amount of straw fresh weight baled compared to SPR (+336 kg straw ha−1), but such result was not evident on a dry w...

Pruning residues can have a high quality as feedstock for energy purposes and are largely available in Europe. However, it is still an untapped resource. Such scarce use is due to the need to optimize their supply chain in term of collection machines and the associate cost of collection. A modular chipper (prototype PC50) for pruning harvest was developed. Such prototype is adaptable to various harvesting logistics and may produce a higher quality woodchip compared with the one produced by shredders available in the market. In this work, we tested the performance and quality of the product delivered by the prototype PC50 in various conditions and plant species, after a modulation of the machine settings (counter-rotating toothed rollers [CRR] speed), loading systems ([LS], either big bag or container), and knife types ([KT], either discontinuous hoe shaped knives or continuous helicoidal knives). To take into account of the covariates in the experiment (Cropping season and plant spe...

The effects of water to solids ratio (WSR, 10–30 mL/g), power (180–540 W), and irradiation time (IT, 5–15 min) in microwave-assisted extraction (MAE) were optimized to extract polysaccharides from melon peels (PMP). The maximum extraction yield (32.81 %) was obtained under 20.94 mL/g WSR, 414.4 W power, and 12.75 min IT. The main monosaccharide composition of purified PMP with an average molecular weight of 5.71 × 104 kDa were d-galacturonic acid, arabinose, glucose, and galactose. An ascending dose-dependent antiradical and antioxidant behavior for PMP (0–5.0 mg/mL) was found. The initial foaming capacity (38.6–110.3 %) and foaming stability (5.2–65.2 %) were significantly increased as a function of PMP concentration (1.0–5.0 %), while they reduced by increasing the mixing time (p < 0.05). The highest emulsifying activity index (44.1 m2/g) and emulsifying stability (69.3 %) at 5.0 % PMPs were determined. PMP gels with FTIR-identified functional groups can be formulated in new gluten-free functional products.