Practical Scientific Institute of Horticulture and Food Technology
of the Republic of Moldova
Innovative food processing
solutions for sustainable
bio-based economy
Presenter: Dr. Janna Cropotova,
senior researcher
DANUBE-INCO.NET CLUSTERING
WORKSHOP FOR THE DEVELOPMENT
OF BIO-BASED ECONOMY IN THE
DANUBE REGION
19-20 July 2016,
Budapest, Hungary
"The Earth," he said, "is a large and very complex
lifeboat. We still do not know what can or can't be
done with a proper distribution of resources and it is
notorious that to this very day we have not really
made an effort to distribute them. In many places on
Earth, food is wasted daily, and it is that knowledge
that drives hungry men mad.“
Isaac Asimov, “The Bicentennial Man and Other Stories”
Transition to a bio-based
economy is essential for
stimulating innovation and
green economic growth, as
well as further global
development!!!
shift to a bio-based economy
Food and
agricultural
wastes:
- pomace;
- seeds;
- bran;
- etc.
- dietary fiber (pectin,
cellulose, etc.);
- bio-active substances
(resveratrol, quercetin, etc.);
- essential oils and extracts;
- etc.
Recovery of active bio-ingredients from food wastes by supercritical fluid extraction
Supercritical fluid extraction (SFE) provides an unique possibility for
recovery valuable extracts from food wastes and bio-products in
comparison with traditional separation methods (steam distillation,
solvent extraction with ethylene glycol, alcohol, hexane).
Solvent separated from the extract can be recycled.
Moreover, there is not any trace of solvent in the extracts
obtained by supercritical fluid extraction.
Extracts obtained from food wastes by SFE
technique may be recommended for use in
the cosmetic, pharmaceutical and food
industries depending on their chemical
composition of volatile constituents.
The Laboratory has been
conducting a number of
research investigations
directed toward extracting
valuable bio-active
components from walnut
kernel and food wastes
(tomato, pumkin and grape
seeds).
Experimental samples of fresh tomato
canning waste products (seeds + skin):
a) integral; b) milled;
c) tomato pomace after CO2-extraction
a b c
Different CO2-extracts from
tomato canning waste products
Tomato industries produce large amounts of solid
wastes, up to 3–4% of the processed fruit,
consisting mainly of skins and seeds. As a
consequence, most of the original lycopene in
tomatoes is wasted, while being used, without
further treatment, as animal feed. Lycopene’s
major commercial use is as a colouring agent in
the feed, food, nutraceutical and pharmaceutical
industries. Therefore, the extraction of this
valuable compound could be a good alternative
to the valorization of this by-product, which will
greatly support global bio-economy.
Bio-active substances
CO2-extracts
from tomato
seeds
Linoleic acid (ω-6), % 54-78
Total carotenoid content, mg %
β-carotene equiv.0,7-1,1
Total tocopherol content, mg %
tocopherol equiv.150
Lycopene 0,6-0,94
Collecting tomato canning waste products
under industrial conditions
Fatty-acid composition of oil and CO2-extract obtained from
tomato seeds
Fatty acids
CO2 -extract
from tomato
peel and seeds
Tomato oil
extracted by
using Soxhlet
method
Tomato oil
extracted
with hexan
Tomato
oil
extracted
by CO2-
extraction
Myristic acid C14:0 traces 1,5 0,05-0,2 -
Palmitic acid C16:0 17,45 16,9 11,6 -12,8 13,0-13,5
Stearic acid C18:0 4,27 9,5 3,0-4,7 5,0-5,9
Arachidonic acid C20:0 - 0,8 0,5 2,8
Palmitoleic acid C16:1 - 3,3 - -
Oleic acid C18:1 24,94 29,7 23,7-36,6 21,8-22,5
Linoleic acid C18:2 50,84 37,6 42,5-54,3 55,8-57,0
Linolenic acid C18:3 1,90 traces 2,2-3,0 -
Erucic acid C22:1 - - 1,8-2,7 -
Tomato oil and extract of good quality is usable
for the both cosmetics and food industry
Bio-antioxidants
Peel Pulp Seeds
(mg/100g)
Lycopene 10,7-22,0 6,3-15,2 1,6-3,9
Ascorbic acid 25,5-33,2 25,0-47,7 9,9-16,4
Phenolic substances 27,9-44,2 12,5-16,6 15,4-20,9
Valuable compounds in different parts of tomato fruit
Fatty acids
CO2 -extract
from tomato
peel and seeds
Myristic acid C14:0 traces
Palmitic acid C16:0 11,54
Stearic acid C18:0 3,71
Total saturated fatty acids 15,25
Oleic acid C18:1 14,43
Linoleic acid C18:2 70,32
Linolenic acid C18:3 -
Total polyunsaturated
fatty acids
84,75
Composition of grape seed
pomace after CO2-extraction
Moisture, % 6,52
Carbohydrates, % 38,0
Fat, % 6,07
Fiber, % 32,7
Recovery of active bio-ingredients from grape seeds by supercritical fluid extraction
Fatty-acid composition of CO2-extract
obtained from grape seeds
Different CO2-extracts from grape seeds
Pepper seeds by virtue of their abundant
availability in the agricultural ecosystem possess a
big potential to become excellent sources of
capsaicinoids (capsaicin, dihydrocapsaicin, etc.)
with application in several industries.
Recovery of active bio-ingredients from pepper seeds
by ultrasonic extraction
Principle of extraction valuable bio-ingredients
from pepper seeds by ultrasonic extraction
Ultrasound waves are high-frequency sound waves above human hearing capacity
(above 20 kHz), which pass through solid, gas, and liquid media
Benefits of using ultrasound in solid−liquid extraction include an increase of extraction
yield and faster kinetics. It facilitates the extraction of heat sensitive compounds with
minimal damage. Equipment costs are lower than other novel extraction techniques.
Corn sticks97,5 (with 7 %
СО2-pomace)
Salt 2,0
Condiments „Anise” 0,5
Corn sticks82,5 with 7 %
СО2-pomace)
Salt 2,0
Condiments „Anise” 0,5
Vegetable oil15,0 (with 3,3
СО2-extract)
Maize extrudates enriched
with CO2-extract and pomace
Extrusion technology for manufacturing food products with health benefits
Sorghum Oryzoidum or soryz has great
possibilities for valorization in alimentation
of consumers with intolerance to gluten.
Croup obtained from soryz has a protein
content of around 10 %.
Extrusion-technology is gaining increasing popularity in the global
agro-food processing industry, particularly in in the production of
nutritious foods. The product exits the extruder through a
die where it usually puffs and changes texture from
the release of steam and normal forces.
Development of functional oil blends with optimal ratio
between polyunsaturated fatty acids
№
Oil blend compositionFatty acid
composition, %
Ratio
between
polyunsatu
rated fatty
acids, %oil type ratio, %
linolenic
acid
ω-3
linoleic
acid
ω-6
1Sunflower oil 60
4,40 23,12 1 : 5,2Rapeseed oil 40
2Sunflower oil 90
4,85 24,62 1 : 5,1Linseed oil 10
3Sunflower oil 50
3,75 39,32 1 : 10,5Soybean oil 50
4Sunflower oil 75
2,75 27,02 1 : 9,8Mustard oil 25
Development of mayonnaises on the
basis of functional oil blends with
optimal ratio between
polyunsaturated fatty acids
№Oil blend
composition
Ratio,
%
Ratio between
polyunsaturat
ed fatty acids,
%
1Sunflower +
rapeseed oil
51
498-11 : 1
2Soybean +
rapeseed oil
84
167,9-10 : 1
3Rapeseed +
maize oil
68
323,6-4,6 : 1
Physicochemical characteristicsMayonnaise samples
1 2 3
Fat content, % 39,2 41,6 30,9
Moisture, % 48,8 45,9 55,3
Acidity % acetic acid echiv. 0,39 0,43 0,43
pH 4,4 4,6 4,8
Dynamic viscosity at t=20 ºC, Pa·s 5,1 11,0 7,8
Peroxid value, mmol activ O2/kg 3,2 6,7 4,4
Physicochemical characteristics of
mayonnaises with optimal ratio between
polyunsaturated fatty acids
Formulations of mayonnaises developed on
the basis of functional oil blends with optimal
ratio between polyunsaturated fatty acids
Development of functional bread and bakery products
- bread enriched with iodine;
- bread enriched with micro- and macroelements and vitamins;
- bread and bakery products enriched with dietary fiber
C – control sample (without inulin)
Bread sample Acidity, º Porosity, % Moisture, %
Sample nr. 1 1,6 78,07 41,20
Sample nr. 2 1,6 76,28 40,00
Sample nr. 3 (control) 1,7 75,80 42,30
Amount of inulin
added to bread
formulations is
1,54%.
Amount of added
ascorbic acid,
g/100 g
Quality characteristics
Ascorbic acid content, mg/100 g Retention of ascorbic acid, %
Cherry jam
- 1,9 45
0,050 45,6 84
0,250 242 95
0,375 350 92
Strawberry jam
- 14,9 59
0,050 59,5 79
0,075 83,7 84
0,100 113,5 91
Development of low-sugar fruit jams with high biological value
Preparation of low-sugar jams is not
time-consuming due to the fact that less heat
treatment is required for the product concentration
in comparison to traditional technology which provides
an economic benefit to customers, manufacturers and investors.
Additional enrichment of fruit jams with ascorbic
acid leads to an increase in the total polyphenol
content, which significantly raises the overall
antioxidant activity of the product.
Development of heat-stable fruit fillings
with prebiotic dietary fiber
Nowadays, fruit desserts are among the fastest growing
segments of the food industry, benefiting from high
consumer demand for palatable fresh-fruity flavor and
ready on-the-go snacks and meals.
Total soluble
solids, Brix
Inulin
content,
% w/w
Pectin
content,
% w/w
Fruit part,
% w/w
30 ÷ 35 0.7 0.6 450
36 ÷ 39 0.5 0.9 450
40 ÷ 60 0.6 0.8 500
40 ÷ 60 0.5 1.0 500
61 ÷ 64 0.5 0.9 550
Optimal formulations of high-quality
heat-stable fruit and vegetable fillings
Heat-stable fruit fillings with low energy intake developed on the basis of
inulin and pectin contain in every 100 g of the product from 4.2 g to 6.1 g
dietary fiber, which satisfies more than 16% of the dietary need for adults
according to the dietary recommendations set by the WHO / FAO.
Dietary fiber for stabilization of
frozen toppings and ice-cream
Air
50%
Dietary fiber
Air
Sugar
molecules:
anti-freeze
effectIce crystals:
10-30% (frozen water)
Adding dietary fiber will help to
reduce the glass transition
temperature of the product
Fostering a sustainable use of raw materials and
their recovery can significantly contribute to bio-
based economy through achieving the following
results:
- Building competitive bio-industries — new
business opportunities, higher potential for value
creation through re-use of waste materials and
European market leadership.
- A sustainable food chain — contribution to
global food security, new agricultural practices to
avoid competition between food and non-food use
of biomass.
- Developing the European science base and
stimulating high-skilled jobs — new integrated
structures between researchers and stakeholders,
European leadership through knowledge and
technology transfer and employment stimulus to
rural and regional development.
We are quite interested in strong
R&D collaboration in the
framework of international
projects with YOU!
PRACTICAL SCIENTIFIC INSTITUTE OF HORTICULTURE
AND FOOD TECHNOLOGY
Republic of Moldova
Laboratory “Food Technology”
Tel.: +373 22 793 961; +373 22 787 709;
Email: [email protected]
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