Naslov
Application of High Hydrostatic Pressure for Pectin Extraction from Agro-Food Waste and By-Products

Autori
Ninčević Grassino, Antonela ; Ježek, Damir ; Karlović, Sven ; Bosiljkov, Tomislav

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni

Knjiga
Advances in Chemical Engineering

Urednik/ci
Baker, Nathan

Izdavač
Medtext Publishing LLC

Grad
Las Vegas (NV)

Godina
2019

Raspon stranica
1-16

ISBN
978-93-87500-24-2

Ključne riječi
Agro-food waste ; Extraction ; High hydrostatic pressure ; Pectin

Sažetak
Food wastes and by-products produced in huge amount from a variety of sources, ranging from agricultural to food processing residues, could be valorized through the extraction and implementation of high-value components as nutritional and pharmacological functional ingredients. There are many well-recognized extraction techniques, such as pressurized fluid, supercritical fluid, pulsed electric field, and ultrasound-, microwave-, and enzyme-assisted, developed for conversion of agro-food wastes into various edible, food products. These technologies have gained the worldwide acknowledgment for their potential and versatile applications, which depend on the type of raw materials and target bio-molecules, the scale of processing (laboratory or industrial), the ratio between production costs and economic values of the compounds to be extracted. Due to the growing consumers demand for fresh, safe and minimally processed foods has brought the great idea of food scientists and technologists to develop many non-thermal food processing technologies which cause minimum nutritional and sensory qualities of the processed foods. Today, non-thermal technologies like high pulse electric field, high hydrostatic pressure, irradiation, ultraviolet light, ultrasound, arc discharge, oscillating magnetic fields, light pulses, plasma, chemicals (ozone, carbon dioxide, argon), and combined methods of these technologies are the major areas of researches in the process and food engineering, in order to find their suitability for processing of various food products. In this attempt, the high hydrostatic pressure, as non-thermally processing method has been also introduced for pectin extractions from a few food waste resources. Therefore, in the present work, an attempt has been made to give an insight about the high pressure processing for valorization of agro-food wastes, its principle and process design in order to explore this novel technology in futures application for extraction of various other food waste rich in diverse bioactive and functional agents, and to develop healthier, novel food products for consumers.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Prehrambena tehnologija

POVEZANOST RADA