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Converting Apple, Blueberry, and Cranberry Waste Biomass into a Powder Food Ingredient.

Record Type:	Language materials, manuscript : Monograph/item
Title/Author:	Converting Apple, Blueberry, and Cranberry Waste Biomass into a Powder Food Ingredient./
Author:	Haj, Asma Hashim El.
Description:	1 online resource (100 pages)
Notes:	Source: Masters Abstracts International, Volume: 84-10.
Contained By:	Masters Abstracts International84-10.
Subject:	Dietary fiber. -
Online resource:	click for full text (PQDT)
ISBN:	9798377672951

Converting Apple, Blueberry, and Cranberry Waste Biomass into a Powder Food Ingredient.
Haj, Asma Hashim El.

Converting Apple, Blueberry, and Cranberry Waste Biomass into a Powder Food Ingredient. - 1 online resource (100 pages)

Source: Masters Abstracts International, Volume: 84-10.

Thesis (M.S.)--McGill University (Canada), 2022.

Includes bibliographical references

Tonnes of fruit processing by-products (FPB) are generated from the manufacture of fruit juice and other fruit products annually. Disposal of this waste product creates a great environmental and economic concern to the industry. The current main methods of disposal include landfilling, use in animal feed, and composting. However, they each have their own limitations. Other methods have been applied for re-utilizing this waste product since it is rich in nutrients, dietary fiber, and other bioactive compounds. Fruits, specifically apples, blueberries, and cranberries, are considered a rich source of antioxidant compounds such as phenolics. They contain high amounts of flavonoids, which are the most abundant bioactive phenolic compounds. Their consumption was proven to reduce the risk of cardiovascular diseases, cancers, and diabetes. Most of these compounds are found in the skin and seeds, which remain in the processing by-product, making it a valuable biomass. As a result, FPB has been considered in the production of fermentable products (such as sugars), for use in biofuel, extraction of nutraceuticals, enzymes, and biopolymers. The production of a powder from FPB for use as a food ingredient is very promising since the process results in zero waste. This study focused on the production of a powder from apple, blueberry, and cranberry pomaces by convective drying and grinding. Three conditions were varied: the drying temperature (50°C and 60°C), the duration of drying (24h and 48h), and homogenization of the pomace prior to drying. The powder was then characterized for moisture, protein, fat, ash, total dietary fiber content (TDF), hydration and oil absorption properties, colour, antioxidant activity (AA), total phenolic content (TPC), and total flavonoid content (TFC).It was observed that the higher drying temperature resulted in a better-quality powder for all fruits. Homogenization of the pomace prior to drying affected the powder's AA, TPC, TFC, and TDF. Homogenized blueberry and cranberry powders were found to have higher AA, TPC, TFC, and TDF compared to unhomogenized samples due to the release of bound phenolics and dietary fiber. The best apple pomace powder was obtained by drying unhomogenized pomace at 60°C for 24h. This resulted in a TPC, TFC, and TDF of 1.91 mg GAE/ g dm, 3.38 mg CE/ g dm, 31 g/ 100g dm, respectively. Blueberry pomace powder had the highest TPC, TFC, and TDF at 60°C and 24 hours with homogenization and resulted in 22.4 mg GAE/ g dm, 21.2 CE/ g dm, and 24.12 g/ 100 g dm, respectively. The best cranberry pomace powder was also produced at 60°C and 24 hours with homogenization, resulting in aTPC, TFC, and TDF of 20.2 mg GAE/ g dm, 19.5 g CE/ g dm, and 40.77 g /100 g, respectively.It can be concluded that producing a powder from FPB is an environmentally friendly alternative for using this otherwise wasted resource. The resulting powder was high in dietary fiber and phenolics, especially flavonoids. This powder can be used in the formulation of cookies, muffins, cakes, in meat products, dairy products, and many other food applications.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2024

Mode of access: World Wide Web

ISBN: 9798377672951Subjects--Topical Terms:

1437719
Dietary fiber.
Index Terms--Genre/Form:

554714
Electronic books.

Converting Apple, Blueberry, and Cranberry Waste Biomass into a Powder Food Ingredient.
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245 1 0 $a Converting Apple, Blueberry, and Cranberry Waste Biomass into a Powder Food Ingredient.
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500 $a Source: Masters Abstracts International, Volume: 84-10.
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502 $a Thesis (M.S.)--McGill University (Canada), 2022.
504 $a Includes bibliographical references
520 $a Tonnes of fruit processing by-products (FPB) are generated from the manufacture of fruit juice and other fruit products annually. Disposal of this waste product creates a great environmental and economic concern to the industry. The current main methods of disposal include landfilling, use in animal feed, and composting. However, they each have their own limitations. Other methods have been applied for re-utilizing this waste product since it is rich in nutrients, dietary fiber, and other bioactive compounds. Fruits, specifically apples, blueberries, and cranberries, are considered a rich source of antioxidant compounds such as phenolics. They contain high amounts of flavonoids, which are the most abundant bioactive phenolic compounds. Their consumption was proven to reduce the risk of cardiovascular diseases, cancers, and diabetes. Most of these compounds are found in the skin and seeds, which remain in the processing by-product, making it a valuable biomass. As a result, FPB has been considered in the production of fermentable products (such as sugars), for use in biofuel, extraction of nutraceuticals, enzymes, and biopolymers. The production of a powder from FPB for use as a food ingredient is very promising since the process results in zero waste. This study focused on the production of a powder from apple, blueberry, and cranberry pomaces by convective drying and grinding. Three conditions were varied: the drying temperature (50°C and 60°C), the duration of drying (24h and 48h), and homogenization of the pomace prior to drying. The powder was then characterized for moisture, protein, fat, ash, total dietary fiber content (TDF), hydration and oil absorption properties, colour, antioxidant activity (AA), total phenolic content (TPC), and total flavonoid content (TFC).It was observed that the higher drying temperature resulted in a better-quality powder for all fruits. Homogenization of the pomace prior to drying affected the powder's AA, TPC, TFC, and TDF. Homogenized blueberry and cranberry powders were found to have higher AA, TPC, TFC, and TDF compared to unhomogenized samples due to the release of bound phenolics and dietary fiber. The best apple pomace powder was obtained by drying unhomogenized pomace at 60°C for 24h. This resulted in a TPC, TFC, and TDF of 1.91 mg GAE/ g dm, 3.38 mg CE/ g dm, 31 g/ 100g dm, respectively. Blueberry pomace powder had the highest TPC, TFC, and TDF at 60°C and 24 hours with homogenization and resulted in 22.4 mg GAE/ g dm, 21.2 CE/ g dm, and 24.12 g/ 100 g dm, respectively. The best cranberry pomace powder was also produced at 60°C and 24 hours with homogenization, resulting in aTPC, TFC, and TDF of 20.2 mg GAE/ g dm, 19.5 g CE/ g dm, and 40.77 g /100 g, respectively.It can be concluded that producing a powder from FPB is an environmentally friendly alternative for using this otherwise wasted resource. The resulting powder was high in dietary fiber and phenolics, especially flavonoids. This powder can be used in the formulation of cookies, muffins, cakes, in meat products, dairy products, and many other food applications.
520 $a Chaque annee, des tonnes de sous-produits de la transformation des fruits (PBF) sont generees par la fabrication de jus de fruits et d'autres produits fruitiers. L'elimination de ces dechets cree une grande preoccupation environnementale et economique pour l'industrie. Les principales methodes actuelles d'elimination comprennent l'enfouissement, l'utilisation dans l'alimentation animale et le compostage. Cependant, ces methodes ont chacune leurs propres limites. D'autres methodes doivent etre considerees pour reutiliser ce dechet, car il est riche en nutriments, en fibres alimentaires et en autres composes bioactifs. Les fruits, en particulier les pommes, les bleuets et les canneberges, sont consideres comme une riche source de molecules antioxydantes comme les composes phenoliques. Ils contiennent de grandes quantites de flavonoides, qui sont les composes phenoliques bioactifs les plus abondants. Leur consommation s'est averee apte a reduire le risque de maladies cardiovasculaires, de cancers et de diabete. La plupart de ces composes se trouvent dans la peau et les graines, qui restent dans le sous-produit de transformation, ce qui en fait une biomasse precieuse. Par consequent, le PBF a ete pris en consideration dans la production de produits fermentescibles (comme les sucres), l'utilisation dans les biocarburants, l'extraction de nutraceutiques, les enzymes et les biopolymeres. La production d'une poudre a partir de ce sous-produit pour une utilisation comme ingredient alimentaire est tres prometteuse, car le processus aboutit a zero dechet. Cette etude a porte sur la production d'une poudre de marcs de pomme, de bleuet et de canneberge par sechage par convection et broyage. Trois conditions ont ete variees : la temperature de sechage (50°C et 60°C), la duree de sechage (24h et 48h) et l'homogeneisation du marc avant sechage (oui ou non). La poudre a ensuite ete caracterisee en ce qui concerne son taux d'humidite, les proteines, les matieres grasses, les cendres, la teneur en fibre alimentaire totale (TDF), les proprietes d'hydratation et d'absorption d'huile, la couleur, l'activite antioxydante (AA), la teneur en composes phenoliques (TPC) et la teneur en flavonoides (TFC).Il a ete observe que la temperature de sechage plus elevee resultait en une poudre de meilleure qualite pour tous les fruits. De plus, l'homogeneisation de la poudre a affecte les AA, les TPC, les TFC et les TDF. Ces proprietes ont augmente avec l'homogeneisation du marc de bleuet et de canneberge, mais ont diminue avec l'homogeneisation du marc de pomme. La poudre de marc de pomme la plus optimale a ete obtenue par sechage de marc non homogeneise a 60°C et 24h. Il en est resulte une PTC, une TFC et une TDF de 1,91 mg d'EAG/g p.s., de 3,38 mg d'EC/g p.s., de 31 g/100 g p.s., respectivement. La poudre de marc de bleuet a presente les concentrations les plus elevees de TPC, TFC et TDF a 60 °C et 24 heures apres homogeneisation, ce qui a donne 22,4 mg d'EAG/g p.s., 21,2 CE/g p.s. et 24,12 g/100 g p.s., respectivement. La poudre de marc de canneberge la plus optimale a egalement ete produite dans les memes conditions avec un TPC, TFC et TDF de 20,2 mg EAG/g p.s., 19,5 g EC/g p.s. et 40,77 g/100 g, respectivement.On peut conclure que la production d'une poudre a partir de FPB est une alternative ecologique au rejet de ce produit comme dechets. La poudre resultante etait riche en fibres alimentaires et en composes phenoliques, en particulier en flavonoides. Cette poudre peut etre utilisee dans la formulation de biscuits, de muffins, de gateaux, dans des produits a base de viande, des produits laitiers et dans de nombreuses autres applications alimentaires.
533 $a Electronic reproduction. $b Ann Arbor, Mich. : $c ProQuest, $d 2024
538 $a Mode of access: World Wide Web
650 4 $a Dietary fiber. $3 1437719
650 4 $a Oxidation. $3 902839
650 4 $a COVID-19. $3 1335291
650 4 $a Chronic illnesses. $3 1437672
650 4 $a Medicine. $3 644133
650 4 $a Nutrition. $3 581367
655 7 $a Electronic books. $2 local $3 554714
690 $a 0564
690 $a 0570
710 2 $a ProQuest Information and Learning Co. $3 1178819
710 2 $a McGill University (Canada). $3 845629
773 0 $t Masters Abstracts International $g 84-10.
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=30347042 $z click for full text (PQDT)