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Processing By-products (processing + by-product)
Selected AbstractsIn vivo morphological and antifungal study of the activity of a bergamot essential oil by-productFLAVOUR AND FRAGRANCE JOURNAL, Issue 4 2006Francesco Carmelo Pizzimenti Abstract The in vivo antifungal activity of a bergamot processing by-product, named ,Peratoner', was evaluated through applications to male Wistar rats' back skin, previously infected with Candida albicans. Following the treatment, samples were taken to evaluate the fungal load and punch biopsies were carried out for morphological studies. In infected rats without Peratoner treatment, skin detachment with infiltrating cells was observed. The presence of C. albicans cells was evident on the surface strata of the epidermis, which was detached from the basal cells. After 24 h, in the case of Peratoner treatment, the epidermic strata were still few in number, while the infiltrating elements in the dermis were fewer in quantity and a small cluster of C. albicans cells, above the stratum corneous, was also visible. After 48 h of treatment, the skin revealed proliferation of the strata, while in the dermis infiltrating cells were still evident. Following this period and up to a week after treatment, a full recovery of the cutaneous structure was observed. Copyright © 2006 John Wiley & Sons, Ltd. [source] Culture of Staphylococcus xylosus in fish processing by-product-based media for lipase productionLETTERS IN APPLIED MICROBIOLOGY, Issue 6 2008F. Ben Rebah Abstract Aims:, The objective of this study was to demonstrate that fish-processing by-products could be used as sole raw material to sustain the growth of Staphylococcus xylosus for lipase production. Methods and Results:, Bacterial growth was tested on supernatants generated by boiling (100°C for 20 min) of tuna, sardine, cuttlefish and shrimp by-products from fish processing industries. Among all samples tested, only supernatants generated from shrimp and cuttlefish by-products sustained the growth of S. xylosus. Shrimp-based medium gave the highest growth (A600 = 22) after 22 h of culture and exhibited the maximum lipase activity (28 U ml,1). This effect may be explained by better availability of nutrients, especially, in shrimp by-products. Standard medium (SM) amendments to sardine and tuna by-product-based media stimulated the growth of S. xylosus and the highest A600 values were obtained with 75% SM. Lipase activity, however, remained below 4 U ml,1 for both sardine and tuna by-product-based media. Conclusions:, Fish by-products could be used for the production of highly valuable enzymes. Significance and Impact of the Study:, The use of fish by-products in producing S. xylosus- growth media can reduce environmental problems associated with waste disposal and, simultaneously, lower the cost of biomass and enzyme production. [source] Amino Acid, Fatty Acid, and Mineral Profiles of Materials Recovered from Rainbow Trout (Oncorhynchus mykiss) Processing By-Products Using Isoelectric Solubilization/PrecipitationJOURNAL OF FOOD SCIENCE, Issue 9 2007Y.-C. Chen ABSTRACT:, Protein, lipid, and insolubles (bones, skin, scales, fins, insoluble protein, and more) were recovered from rainbow trout processing by-products by means of isoelectric solubilization/precipitation at basic pH and acidic pH. Isoelectric solubilization/precipitation of the trout processing by-products resulted in the recovery of protein that was higher (P < 0.05) in essential amino acids (EAAs), non-EAAs, and total EAA/total AA ratio when compared to the processing by-products. Basic pH treatments yielded a higher (P < 0.05) content of EAAs than the acidic pH treatments. Nutritional quality of the recovered protein was high based on EAAs meeting the FAO/WHO/UNU recommendations for adults. The presence of omega-3 and omega-6 fatty acids (,-3, ,-6 FAs) and the ,-3/,-6 ratio in the recovered lipids were similar to the trout processing by-products, indicating that the pH treatments had no effect on these FAs. Ca and P contents of the processing by-products exceeded the recommended dietary allowances (RDA), but Fe and Mg did not. Basic pH treatments yielded protein with the lowest (P < 0.05) amount of minerals and the highest (P < 0.05) amount of Ca, P, and Mg in the insolubles when compared to acidic pH. The isoelectric solubilization/precipitation of the processing by-products effectively removed minerals from the recovered protein without removal of the bones, skin, scales, fins, and so on, prior to processing. The results indicated that isoelectric solubilization/precipitation, particularly at basic pH, permitted recovery of high-quality protein and lipids from fish processing by-products for human food uses; also, the recovered insolubles may be used in animal feeds as a source of minerals. [source] Recent Advances in the Recovery and Improvement of Functional Proteins from Fish Processing By-Products: Use of Protein Glycation as an Alternative MethodCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 4 2009Esther Sanmartín ABSTRACT:, The recovery of proteins from fish by-products for their utilization as food ingredients is becoming of increasing interest in the food industry as they may possess good functional and nutritional properties. This article reviews the main processing methods, such as enzymatic hydrolysis, pH shifting, membrane filtration, and some emerging technologies, used for the recovery of proteins from fish processing by-products. The impact of these methods on the yield and, especially, on the functionality of the recovered proteins is discussed in detail. Considering that there is a huge amount of fish by-products destined for nonfood use, one of the current challenges of the food industry is the development of technologies that allow the recovery of ingredients from the fish processing by-products with potential to provide new and natural sources of high-value functional ingredients for human consumption. In this sense, this review explores the potential use of the glycation reaction to increase the yield of proteins extracted from fish by-products, as well as the effect of this reaction on their functional and biological properties. [source] | ||||||||||