Supercritical CO2 extraction of carotenoids from tomato industrial wastes (mixture of skins and seeds) was carried out in a flow apparatus at the temperature of 60 oC and the pressure of 300 bar. The effect of the moisture content (4.6, 23 and 58%), particle size (0.15, 0.35 and 0.72 mm) and solvent flow-rate was studied. The carotenoids recovery (mass of extracted compounds by supercritical CO...

BACKGROUND The effects of industrial tomato paste processing and long-term (12 months) ambient storage on the content and stability of quercetin, kaempferol, ascorbic acid (AA), dehydroascorbic acid (DHAA), β-carotene and lycopene were evaluated in a commercially produced tomato paste. RESULTS The initial thermal treatment (hot break; 93 °C for 5 min) resulted in significant reductions in que...

Now a days baking industry is one of the large segments food processing industries. Increased awareness people led them change eating pattern and choose healthy including multigrain flour base products. Tomato pomace, by-product from tomato source valuable bioactive components can be used in value added product preparation. The study was carried out to utilize pomace powder (wheat, finger mille...

introduction: increased awareness of diet-health association has led to the growth of health food industry. deep-fat fried foods such as donuts enjoy wide popularity owing to their taste, distinctive flavor, aroma and crunchy texture. there is, however, a great health concern over large fat content of fried foods. incorporating the dietary fiber such as hydrocolloids into the food substrate in ...

Feeding agro-industrial by-products and unconventional forages, rich in potentially anti-nutritional factors, may influence the quality of the raw milk and the dairy products prepared therefrom. The aim of the present study was to determine side-effects on physicochemical properties of milk, yoghurt and cheese of feeding diets where one third were feeds either rich in lipids (tomato pomace and ...

The present study aimed to evaluate the drying quality of three tomato cultivars (Amoroso, Berlinto and Messina) at low final-moisture content. Tomatoes were cut into slices and hot-air-dried from 92% (wet basis) to 12% final moisture content at 55 degrees C, 65 degrees C and 75 degrees C at 1.5 m/sec air flow. Color, total soluble solids (TSS), titratable acidity (TA) and ascorbic acid (AA) co...

The tomato is a member of the Solanaceae family and crop that widely cultivated around world due to its sweet, sour, salty, juicy, nutritious berries. processing tomatoes generates significant amount waste in form pomace, which includes seeds skin. Tomato are reservoirs various nutrients, such as proteins, carbohydrates, lipids, minerals, vitamins. These components make an important ingredient ...

Two types of grape pomace were ensiled with eight strains of lactic acid bacteria (LAB). Both fresh grape pomace (FrGP) and fermented grape pomace (FeGP) were preserved through alcoholic fermentation but not malolactic conversion. Water leaching prior to storage was used to reduce water-soluble carbohydrates and ethanol from FrGP and FeGP, respectively, to increase malolactic conversion. Leache...

Apple pomace is a waste product of the apple manufacturing industry that has been in the focus of life sciences as it represents a low-cost source of fruit-derived compounds. High fruit consumption is associated with beneficial health effects, and therefore, apple pomace and its constituents raise therapeutic interest. The present work reviews (i) the chemical constituents of apple pomace, (ii)...

Apple pomace is a by-product from the apple processing industry and has the potential to support the growth of microorganisms. In this study, the effect of apple pomace on the growth rate of Pleurotus ostreatus mycelium was investigated. The mycelial growth dramatically increased by 34.5, 20 and 26% in solid culture, liquid culture, and solid-state fermentation, respectively, by adding 2.5% app...