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Processing Wastes (processing + waste)
Selected AbstractsExtraction of Anthocyanins and Polyphenolics from Blueberry Processing WasteJOURNAL OF FOOD SCIENCE, Issue 7 2004J. Lee ABSTRACT: The effectiveness of temperature, SO2, citric acid, and industrial juice-processing enzymes (n= 9) for producing extracts of blueberries (Vaccinium corymbosum, cv. Rubel) and blueberry skins that are rich in anthocyanins and polyphenolics were evaluated individually and/or in combination. Enzyme treatment had little effect on total monomeric anthocyanins and on total phenolics recovery. Various combinations of heat, SO2, and citric acid yielded extracts with higher concentrations of ACY and TP than the control. The distribution of anthocyanins and polyphenolics in ,Rubel' was also investigated. Anthocyanins existed almost exclusively in the skins, and polyphenolics were mostly in the skins with lesser amounts in flesh and seeds. Skins were also highest in antioxidant activity. All portions contained the same individual anthocyanins but in varying amounts. Cinnamic acid derivatives and flavonol-glycosides were found in the skins and seeds, whereas the flesh contained only cinnamic acids. [source] The Impact of Grape Skin Bioactive Functionality Information on the Acceptability of Tea Infusions Made from Wine By-ProductsJOURNAL OF FOOD SCIENCE, Issue 4 2010Vern Jou Cheng ABSTRACT:, The effect of information on the health benefits of bio-active compounds on the acceptability of 5 tea infusions made from grape skins generated from wine processing waste (from,Vitis vinifera,var. Pinot Noir and Pinot Gris) was investigated. Samples of tea infusions with natural additives (PNHGT25 and PGGT50) and without additives (control PN, control PG, and PNPG50) were evaluated by 45 in-home consumer panels (30 female, 15 male) before and after information on the health benefits of grape skins were provided. Information significantly increased the overall acceptability, overall aroma, flavor, and aftertaste of the infusions. The results obtained showed a clear tendency toward increased purchase intention (by 29%) when information on the health benefits of the tea infusion samples was provided to consumers. Interactions existed between gender/infusion samples and stage of information on the purchase intention. Females recorded a significant increase (by 53%) in purchase intention, whereas no change in the males' purchase intention was found after information was provided. [source] Identification of four low molecular and water-soluble proteins from grape (Vitis vinifera L.) seedsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 6 2010Ting Zhou Summary Profiles of soluble proteins isolated from mature seeds of grape (Vitis vinifera L.) pomace were studied using two-dimensional polyacrylamide gel electrophoresis (2D-PAGE) coupled with matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI,TOF,MS). Two-dimensional gels stained with Coomassie brilliant blue revealed more than fifty protein spots. Four abundant protein spots showing low molecular weight (Mr) and wide isoelectric point (pI) were analysed by MALDI,TOF,MS, resulting in their identification. Taken together, these results suggest that identified proteins may be linked to seed development and metabolism, but more instructive is that they have some potential functions for future food application. These results provide some insights into conversion of grape processing wastes into useful products or even as raw material for other industries. [source] Performance of Juvenile Coho Salmon Oncorhynchus kisutch Fed Diets Containing Meals from Fish Wastes, Deboned Fish Wastes, or Skin-and-Bone By-Product as the Protein IngredientJOURNAL OF THE WORLD AQUACULTURE SOCIETY, Issue 1 2001Cindra K. Rathbone The suitability of meals derived from fish processing wastes as the protein fraction in practical diets for hatchery-reared coho salmon was investigated. The study compared the performance of coho salmon fed diets containing three products: a skin-and-bone meal (SB), a deboned meal (DM), and a whole-fish meal (WM) made directly from the fish wastes. A commercial trout diet (CO) was fed to a fourth treatment group. Diets were fed at 3% of body weight per day to juvenile coho salmon for 12 wk. Survival (> 94%) was not significantly different among treatment groups. Average fish weight, feed conversion ratio, whole body proximate and mineral composition, and protein and phosphorus retention were compared. There were no significant differences after 12 wk of feeding in fish weight between WM, DM, and CO, but SB had significantly lower weight and whole body lipid, and significantly higher ash. Compared to WM, DM had a significantly lower feed conversion ratio and higher retention of protein and phosphorus, but these indices were not significantly different from CO. It is concluded that DM is a potentially superior protein ingredient compared to WM, while specific characteristics of SB will limit its use as a protein source in feeds for salmonids. However, SB may prove to be a suitable mineral supplement when added at a low level. Utilization of fish processing wastes in salmonid diets could be a commercially viable alternative to direct disposal of processing wastes. [source] | ||||||||||