Pub Date : 2020-12-23DOI: 10.5772/intechopen.95078
Diego Aires da Silva, Giselle Cristine Melo Aires, R. S. Pena
Gums, or polysaccharides, are complex carbohydrates, soluble in water, which can form gels and mucilages. They have high molar mass and can be formed by galactose, arabinose, rhamnose, xylose, galacturonic acid, among others. They have gelling characteristics, thickening, moisture retention, emulsification and stabilization. Polysaccharides are widely used in the formulation of food products, due to their wide versatility. Its diversity of applications is closely linked to its chemical structures. The characterization of structural molecules allows the knowledge of the properties of polysaccharides or glycoconjugates. In this sense, this chapter addresses knowledge about chemical, molecular, rheological, thermodynamic characteristics that are extremely important to identify the use and applications of polysaccharides in the context of elaboration and innovation in the food industry.
{"title":"Gums—Characteristics and Applications in the Food Industry","authors":"Diego Aires da Silva, Giselle Cristine Melo Aires, R. S. Pena","doi":"10.5772/intechopen.95078","DOIUrl":"https://doi.org/10.5772/intechopen.95078","url":null,"abstract":"Gums, or polysaccharides, are complex carbohydrates, soluble in water, which can form gels and mucilages. They have high molar mass and can be formed by galactose, arabinose, rhamnose, xylose, galacturonic acid, among others. They have gelling characteristics, thickening, moisture retention, emulsification and stabilization. Polysaccharides are widely used in the formulation of food products, due to their wide versatility. Its diversity of applications is closely linked to its chemical structures. The characterization of structural molecules allows the knowledge of the properties of polysaccharides or glycoconjugates. In this sense, this chapter addresses knowledge about chemical, molecular, rheological, thermodynamic characteristics that are extremely important to identify the use and applications of polysaccharides in the context of elaboration and innovation in the food industry.","PeriodicalId":431556,"journal":{"name":"Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products","volume":"172 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122054736","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-12-07DOI: 10.5772/INTECHOPEN.95031
A. Kaanane, Hind Mkadem
Generally, in different countries, strategies to improve food security have focused on increasing food production, which contributes to climate pollution and increases stress on scarce natural resources such as water and land. Due to the increase of world population (estimated to be 9 milliards in 2050), to the limited biological resources and to the increase of environmental pollution, there is a need in innovation in food industry. This can be done by improving food quality through new technologies for valorization of food and food by-products. According to Food and Agriculture Organization (FAO), one third of world food production is lost or wasted along the food supply chain. In the sector of fisheries and aquaculture, 35% of the world’s harvest is lost or wasted each year. Thus, the valorization of marine by-products should be an obligation to assure the world food security and to satisfy the growing demand for fishery products. The objectives of this study are: First to review the sources of by-products and their characteristics and second to describe and evaluate the different technologies that are or can be used to valorize marine by-products in production of marine oils and concentrated fatty acids.
{"title":"Valorization Technologies of Marine By-Products","authors":"A. Kaanane, Hind Mkadem","doi":"10.5772/INTECHOPEN.95031","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.95031","url":null,"abstract":"Generally, in different countries, strategies to improve food security have focused on increasing food production, which contributes to climate pollution and increases stress on scarce natural resources such as water and land. Due to the increase of world population (estimated to be 9 milliards in 2050), to the limited biological resources and to the increase of environmental pollution, there is a need in innovation in food industry. This can be done by improving food quality through new technologies for valorization of food and food by-products. According to Food and Agriculture Organization (FAO), one third of world food production is lost or wasted along the food supply chain. In the sector of fisheries and aquaculture, 35% of the world’s harvest is lost or wasted each year. Thus, the valorization of marine by-products should be an obligation to assure the world food security and to satisfy the growing demand for fishery products. The objectives of this study are: First to review the sources of by-products and their characteristics and second to describe and evaluate the different technologies that are or can be used to valorize marine by-products in production of marine oils and concentrated fatty acids.","PeriodicalId":431556,"journal":{"name":"Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129163488","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-12-02DOI: 10.5772/intechopen.95020
A. Raji
The shortage of food supply has affected the food situation in most developing tropical countries, resulting into a high incidence of hunger and malnutrition. This has also affected the attainment of self sufficiency in starch production for food, pharmaceutical and industrial usage. The review critically appraised the challenges that food and allied industries are facing on the utilization of starch as their major raw material. Information on various conventional and non conventional starch sources were provided, starch forms, properties and recent advances in starch modification methods were discussed. Starch applications in food and allied industries were mentioned and various challenges facing common starch sources were stated. Possibly, utilization of unconventional lesser known crops as starch sources might broadening the present narrow commonly cultivated starch sources, while value addition and good agricultural practices might improve the productivity of conventional starch sources.
{"title":"Utilization of Starch in Food and Allied Industries in Africa: Challenges and Prospects","authors":"A. Raji","doi":"10.5772/intechopen.95020","DOIUrl":"https://doi.org/10.5772/intechopen.95020","url":null,"abstract":"The shortage of food supply has affected the food situation in most developing tropical countries, resulting into a high incidence of hunger and malnutrition. This has also affected the attainment of self sufficiency in starch production for food, pharmaceutical and industrial usage. The review critically appraised the challenges that food and allied industries are facing on the utilization of starch as their major raw material. Information on various conventional and non conventional starch sources were provided, starch forms, properties and recent advances in starch modification methods were discussed. Starch applications in food and allied industries were mentioned and various challenges facing common starch sources were stated. Possibly, utilization of unconventional lesser known crops as starch sources might broadening the present narrow commonly cultivated starch sources, while value addition and good agricultural practices might improve the productivity of conventional starch sources.","PeriodicalId":431556,"journal":{"name":"Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114241301","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-12-02DOI: 10.5772/intechopen.95056
Renan Danielski, Gabriela Polmann, J. M. Block
The consumption of nuts as part of a healthy diet and active lifestyle has long been associated with chronic disease prevention. Nuts and their coproducts such as oil, cake, plant-based milk substitutes, flour, and shell are rich in lipids, proteins, phenolics, and other bioactive compounds. Nut flour also presents interesting physical properties, such as water or oil holding capacity, foam properties, emulsifying activity, and emulsion stability. These biological and physical properties make these products commercially attractive as organic ingredients in several foods such as spreads, bakery products, and cereal bars. In this chapter, the nutritional and bioactive profiles, as well as the evidenced health-promoting effects of nuts originating from Brazil, will be discussed. The focus will be on commercial nuts such as cashews, pecan, and Brazil nuts, along with some underexplored and relatively unknown indigenous species, such as sapucaia, chichá, monguba, and pracaxi. The knowledge of these Brazilian native nuts and their coproducts is important for stimulating their consumption among the population and their large-scale commercialization.
{"title":"Valorization of Native Nuts from Brazil and Their Coproducts","authors":"Renan Danielski, Gabriela Polmann, J. M. Block","doi":"10.5772/intechopen.95056","DOIUrl":"https://doi.org/10.5772/intechopen.95056","url":null,"abstract":"The consumption of nuts as part of a healthy diet and active lifestyle has long been associated with chronic disease prevention. Nuts and their coproducts such as oil, cake, plant-based milk substitutes, flour, and shell are rich in lipids, proteins, phenolics, and other bioactive compounds. Nut flour also presents interesting physical properties, such as water or oil holding capacity, foam properties, emulsifying activity, and emulsion stability. These biological and physical properties make these products commercially attractive as organic ingredients in several foods such as spreads, bakery products, and cereal bars. In this chapter, the nutritional and bioactive profiles, as well as the evidenced health-promoting effects of nuts originating from Brazil, will be discussed. The focus will be on commercial nuts such as cashews, pecan, and Brazil nuts, along with some underexplored and relatively unknown indigenous species, such as sapucaia, chichá, monguba, and pracaxi. The knowledge of these Brazilian native nuts and their coproducts is important for stimulating their consumption among the population and their large-scale commercialization.","PeriodicalId":431556,"journal":{"name":"Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125787569","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-12DOI: 10.5772/intechopen.93997
J. Cubero-Cardoso, A. Serrano, Á. Trujillo-Reyes, Denys K. Villa-Gómez, R. Borja, Fernando G. Fermoso
This review summarizes and critically analyzes the different types of potential valorization options for strawberry extrudate in order to have a broader overview of the potential management of this waste. Animal feed is commonly used as a management option for the strawberry extrudate; however, most of the strawberry extrudate is disposed in landfills. Strawberry extrudate contains different bioactive compounds that encourage the use of an alternative management approach than landfilled. The present review offers a complete comparative, including the advantages and drawbacks of each reviewed technique, to facilitate the selection of the most suitable technology for the different valorization scenarios. This review has been structured in three sections: 1. Composition of the strawberry extrudate and strawberry especially focused on their content in bioactive compounds. 2. The different techniques of extraction and purification of bioactive compounds. 3. The handling and management of the resulting biomass after the extraction process of bioactive compounds.
{"title":"Valorization Options of Strawberry Extrudate Agro-Waste. A Review","authors":"J. Cubero-Cardoso, A. Serrano, Á. Trujillo-Reyes, Denys K. Villa-Gómez, R. Borja, Fernando G. Fermoso","doi":"10.5772/intechopen.93997","DOIUrl":"https://doi.org/10.5772/intechopen.93997","url":null,"abstract":"This review summarizes and critically analyzes the different types of potential valorization options for strawberry extrudate in order to have a broader overview of the potential management of this waste. Animal feed is commonly used as a management option for the strawberry extrudate; however, most of the strawberry extrudate is disposed in landfills. Strawberry extrudate contains different bioactive compounds that encourage the use of an alternative management approach than landfilled. The present review offers a complete comparative, including the advantages and drawbacks of each reviewed technique, to facilitate the selection of the most suitable technology for the different valorization scenarios. This review has been structured in three sections: 1. Composition of the strawberry extrudate and strawberry especially focused on their content in bioactive compounds. 2. The different techniques of extraction and purification of bioactive compounds. 3. The handling and management of the resulting biomass after the extraction process of bioactive compounds.","PeriodicalId":431556,"journal":{"name":"Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131329181","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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