Fruit by-products

For phenolics in fruit by-products such as apple seed, peel, cortex, and pomace, an HPLC method was also utilized. Apple waste is considered a potential source of specialty chemicals (58,62), and its quantitative polyphenol profile may be useful in apple cultivars for classification and identification. Chlorogenic acid and coumaroylquinic acids and phloridzin are known to be major phenolics in apple juice (53). However, in contrast to apple polyphenolics, HPLC with a 70% aqueous acetone extract of apple seeds showed that phloridzin alone accounts for ca. 75% of the total apple seed polyphenolics (62). Besides phloridzin, 13 other phenolics were identified by gradient HPLC/PDA on LiChrospher 100 RP-18 from apple seed (62). The HPLC technique was also able to provide polyphenol profiles in the peel and cortex of the apple to be used to characterize apple cultivars by multivariate statistical techniques (63). Phenolic compounds in the epidermis zone, parenchyma zone, core zone, and seeds of French cider apple varieties are also determined by HPLC (56). Three successive solvent extractions (hexane, methanol, aqueous acetone), binary HPLC gradient using (a) aqueous acetic acid, 2.5%, v/v, and (b) acetonitrile fol-... 

Royo Iranzo and Aranda (1 ) and Royo Iranzo et aK (2) found from one half to one third of the commercial European bottled orange juices tested were adulterated. Mears and Shenton [3) reported the most common form of adulteration in the early 1970 s was the use of fruit by-products such as extracts of peel and pulp (pulp-wash). It appears that the problem has continued into the 1980 s. Three orange juice surveys in the United States (162 samples obtained from retail outlets) conducted by the Florida Department of Citrus during 1979 and 1980 indicated gross adulteration by orange pulpwash (PW) and/or sugars and/or dilution (Petrus et al., unpublished data). 

Despite their obvious size and cost advantages, the agitated flash dryer cannot always replace a spray dryer. Such cases occur when free-flowing spherical particles of a defined size range have to be obtained or when agglomeration is needed. Also, the agitated flash dryer cannot handle fibrous materials such as fruit by-products or cellulose because they tend to form pellets in the dryer chamber. 

It is an unfortunate fact that many inhabitants of tropical countries suffer from lack of fresh fruits and real starvation in densely populated hot regions such as India may be averted by the cultivation of high food value fruit trees such as avocado and mango on a large scale. The utilization of the fruit by-products such as kernel or seeds can also contribute a significant amount of edible oil and protein to the diets of native people. A number of research groups have begun a systematic search for new sources of fat and oils for supplementation of traditional oils or imported oils. These new and novel sources of oil may find uses not only for edible purposes but also for industrial raw material and as the base stock for cosmetic formulations. 

An indigenous source of oil will reduce dependence on foreign supplies and at the same time stimulate a domestic industry. Some countries such as India are now in a position to export mango kernel oil. These new sources require only the collection of the fruit or fruit by-products and processing either by commercial procedures or utilizing village technology. 

The need for new sources of oil and meal for human consumption and the possible discovery of novel oils with unique properties for use by the cosmetic and oleochemical industries has given the production and utilization of tropical fruits and fruit by-products renewed status. 

The literature contains only a few examples of the types of procedures used or required for oil processing of tropical fruits and fruit by-products. Moringa peregrina locally called Yassar in Saudi Arabia contains seeds that have been used as a source of oil. At the village level, the oil is extracted by boiling the seeds with water and collecting the oil from the surface. The extracted oil is called Al-Yassar (Somali et al., 1984). 

Fruits and pomace extraets are rich soruces of antioxidants and can serve as a source of natural antioxidants for meat products. These antioxidants include fat-soluble vitamins and precursors, such as carotenoids and tocopherols, as well as flavonoids and the water-soluble vitamin C (Banetjee et al., 2012). The high content of bioactive compormds (vitamin C, earotenoids, tocopherols, phenohc compormds and dietary fiber) present in fruit by-products... 

Abd El-Khalek and Zahran (2013) evaluated the use of fruit by-products such as mandarin rind powder, orange rind powder, and grapefmit rind powder, with or without y irradiation on color change, microbial growth and lipid oxidation of raw ground beef meat stored at 4 1°C. 

Abd El-Khalek, H.H. and Zahran, D.A. (2013). Utilization of fruit by-product in ground meat preservation. Food Science and Quality Management, 11,49-60. 

Otagaki, K. K Matsumoto, H. Nutritive values andutility of passion fruit by products. Journal of AgricultureandFood Chemistry, v. 6, n. 1, p. 54-57, 1958. 

Yapo, B. M. Lemon juice improves the extractability and quality characteristics of pectin from yellow passion fruit by-product as compared with commercial citric acid extractant. Bioresource Technology, v. 100, p. 3147-3151, 2009b. 

Larrauri, J. A. (1999). New approaches in the preparation of high dietary fiber powders from fruit by-products. Trends in Food Science and Technology, 10, 3-8. 

Fruit for juice Slaughterhouse, tanning, and rendering waste and by-products Expression belt 3 19... 

Polyterpenes. Polyterpenes is one of the first classes of non-polar tack-ifiers to be developed. Terpene monomers are a by-product in the extraction of rosin from wood stumps or tree sap, and from the extraction of oils from citrus fruits. The latter is the dominant source. As such, polyterpene prices generally mirror those of citrus fruits, which fluctuate substantially from one growing season to the next. Terpenes like rosin are cyclic, see Fig. 6, which is partly responsible for their excellent solvent properties. 

These studies demonstrate that the processing of cactus pears into coloring preparations is feasible. It is now up to companies to exploit the enormous potential of these fruits. The by-products from Opuntia processing such as seeds and peels could be further processed into vegetable oil and pectin, respectively. 

If the endogenous material is a participant in the initiation of ripening, however, it is unlikely the fruit PG is responsible for its origin. Several studies (e.g. 8, 20) have shown that tomato fruit synthesis of PG follows (by as much as a day or more) the increase in fruit ethylene production that is accepted as a marker of ripening s onset. Of course, ripening is not a simultaneous, whole fruit phenomenon. It is a developmental event the passes through the fruit (its different tissue areas, perhaps even from cell to... 

The pineapple fruit is mainly processed for canning as slices or cubes. After cutting, the residual pulp is removed from the peel for cloudy juice production. Then, by-products are used to produce clear juice for slices cover or as clear concentrate. In the process of clear juice, by-products are crushed and pressed. The juice is pasteurized, cooled down and depectinized with enzymes at 50°C before ultra-filtration and concentration... 

Cold-pressed essential oils from the peel are some of the most important by-products recovered during the processing of Citrus fruits. The presence of limonene in the aqueous discharges, with its antimicrobial activity [1], decreases the effectiveness of the waste treatment system and increases the time necessary for the biological breakdown of the organic matter produced in the peel oil recovery system [2,3]. Additional recovery of essential oils from waste water would increase industry s returns and reduce the pollution problems associated with the disposal of waste water [4,5]. Several methods for reducing the levels of residual essential oils in the aqueous effluent have been developed over the years [6-11]. 

Several alkenes occur naturally in living organisms. Some of these alkenes act as hormones and control biological functions. Plants produce ethene as a hormone to stimulate flower and seed production and to ripen fruits. Ethene stimulates enzymes in the plants to convert starch and acids of unripe fruit into sugars. The enzymes also soften fruit by breaking down pectin in cell walls. 

Benzophenones are distributed scarcely in foods. They are mainly present in the Garcinia genus, such as in fruits of Garcinia indica (Yamaguchi and others 2000) and Garcinia cambogia (Masullo and others 2008), characteristic products of India. Recently, benzophenone derivatives have also been identified in several by-products of mango at low concentrations (0-15 mg/100 g FW) (Barreto and others 2008). 

A total of 515 xanthones have been identified in 20 families of higher plants, mainly in the Bonnetiaceae and Clusiaceae families (Vieira and Kijjoa 2005). Mangosteen fruit, a typical southeast Asian fruit, is the characteristic dietary source of xanthones (less than 7-8 mg/100 g FW) (Walker 2007). Mangostin is a C-glucosylxanthone that is also found in by-products of mango at high concentration levels (Barreto and others 2008). 

Consumer acceptance of fresh and processed fruits and vegetables is influenced by product appearance, flavor, aroma, and textural properties. Color is a key component that influences a consumer s initial perception of fruit and vegetable quality. Lycopene is the principal carotene in tomato fruit that imparts color. Analytical and sensory... 

The thiocyanate method involves measurement of the peroxide value using linoleic acid as substrate and has also been widely used to measure the antioxidant activity in plant-based foods such as ginger extracts (Kikuzaki and Nakatani 1993), fruit peels (Larrauri and others 1996 1997), extracts from vegetable by-products (Larrosa and others 2002 Llorach and others 2003 Abas and others 2006 Peschel and others 2006), blueberry juice, wines, and vinegars (Su and Chien 2007). 

Other assays have been used to evaluate the antioxidant activity against H202 of several plant-based products, namely, fruit juices from different cultivars of berries (Wang and Jiao 2000), fractions rich in phenolics isolated from the aqueous by-products obtained during the milling of oil palm fruits (Balasundram and others 2005), cherry laurel fruit and its concentrated juice (Liyana-Pathirana and others 2006), and strawberries and blackberries treated with methyl jasmonate, allyl isothiocyanate, essential oil of Melaleuca alternifolia, and ethanol (Chanjirakul and others 2007). 

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