In this study, extraction of phenolic compounds from sour cherry, peach and apple pomaces using high pressure extraction (HPE) and subcritical CO2 extraction (SCE) was investigated considering total phenolic content (TPC) and antiradical efficiency (AE). Different combinations of pressure (50, 125, 200 MPa), temperature (20, 40, 60&amp / #61616 / C), solid/solvent ratio (0.05, 0.15, 0.25 g/ml) and extraction time (10, 25, 40 min) were used for HPE according to the Box-Behnken experimental design. The variables used for SCE were pressure (20, 40, 60 MPa), temperature (40, 50, 60&amp / #61616 / C), ethanol concentration (14, 17, 20 wt%) and extraction time (10, 25, 40 min). For HPE, TPC and AE at the optimum conditions were 3.80 mg gae/g sample and 22 mg DPPH&amp / #729 / /g sample for sour cherry pomace, 0.93 mg gae/g sample and 6.40 mg DPPH&amp / #729 / /g sample for peach pomace and 2.08 mg gae/g sample and 10.80 mg DPPH&amp / #729 / /g sample for apple pomace, respectively. For SCE, TPC and AE at the optimum conditions were 0.60 mg gae/g sample and 2.30 mg DPPH&amp / #729 / /g sample for sour cherry pomace, 0.26 mg gae/g sample and 1.50 mg DPPH&amp / #729 / /g sample for peach pomace and 0.47 mg gae/g sample and 3.30 mg DPPH&amp / #729 / /g sample for apple pomace, respectively. Efficiency of HPE and SCE methods was compared with solvent extraction (SE). TPC and AE of the extracts obtained by HPE were close to those obtained by SE but the efficiency of SCE was low compared to HPE and SE. SCE was a better extraction method for apple and peach pomaces compared to sour cherry pomace.

Die folgende Arbeit beschreibt Potentiale und Risiken der Nutzung industrieller Abprodukte am Beispiel des Apfeltrester – einem Pressrückstand der Apfelsaftgewinnung. Dieser spielt aus finanzieller und ökologischer Sicht als Abprodukt eine steigende Rolle bei der Biogassynthese. Dabei werden die Ergebnisse des vorangegangenen Fachpraktikums vorgestellt und diskutiert. Darauf aufbauend wurden Thesen erstellt und anhand ermittelter Messwerte sowie der Literatur verifiziert. Schlussendlich werden in einer Wirtschaftlichkeitsrechnung Kosten von Bezug, Lagerung und Beschickung den Gewinnen aus der Einspeisevergütung gegenüber gestellt. Es konnte gezeigt werden, dass Apfeltrester unter Laborbedingungen nicht die befürchtete Übersäuerung des anaeroben Abbauprozesses zur Folge hatte, sondern unter vergleichbaren Erträgen mit leicht höherer Sicherheit zur Maissilage bis zu einem gewissen Anteil zu Maissilage und Stallgülle zugesetzt werden kann. / Due to the increasing ecological and financial importance of industrial waste products in the recovery of biogas the following thesis describes potentials and risks of the usage of one of these products using apple pomace – the filter cake of the apple juice production. Thereby the issues of the three-month practical course in the LHL Eichhof, a laboratory in middle Germany, are shown and discussed. As conclusion several theses are given and verified with help of the taken measurements and scientific literature. At the end an economical calculation compares the present costs of purchase, storage and processing with the proceeds of the reimbursement by the german renewable energy sources act (EEG). Against the misgiving that apple pomace could decrease the pH-value to an unacceptable level for the anaerobic decomposition process the fermentation of this product gets a comparable output even with a little more reliability compared to corn silage when added up to a defined level to corn silage and slurry.

Ce travail a porté sur l'extraction de substances naturelles de sous-produits de la vigne en mettant en œuvre des procédés "verts" tels que l'extraction par eau sous-critique et la purification par filtration membranaire. Ces procédés représentent une alternative à l'extraction par solvant, traditionnellement utilisée dans la production de substances bio-sourcées. La majeure partie de cette étude a été menée sur des marcs de raisin de cépages variés, l'extraction a été optimisée et comparée sur la base du rendement, de la composition chimique et de l'activité antioxydante des extraits obtenus. De tous les cépages testés, les extraits de Dunkelfelder ont présenté l'activité antioxydante la plus élevée et la concentration en familles de molécules polyphénoliques la plus importante. En outre, ce marc de raisin de Dunkelfelder a été utilisé comme modèle afin d'optimiser les différents paramètres du procédé tels que la température, la pression et le temps de séjour hydraulique. Après la phase d'extraction par eau sous-critique, les extraits obtenus se sont révélés riches en de nombreuses familles de molécules. Ainsi, une étape de purification des composés cibles avant usage industriel s'est révélée indispensable. Le couplage de l'extraction par eau sous-critique avec des procédés membranaires représente une solution innovante pour la purification de ces extraits. Des essais de filtration tangentielle de l'extrait ont été menés avec onze membranes d'ultrafiltration (100 kDa à 2 kDa) et neuf membranes de nanofiltration (1000 Da à 150 Da). Le suivi du procédé s’est appuyé sur une détermination des paramètres opératoires optimisés et sur la détermination des coefficients de rétention des différentes familles des macro et micromolécules. Les résultats obtenus ont démontré que l'utilisation des technologies membranaires pourrait dans le futur, constituer une innovation technologique pour la purification des composés bio-actifs / This work has dealt with extraction of natural substances from winery by-products using "green" processes such as extraction by subcritical water and purification by membrane processes. These processes are an alternative to solvent extraction traditionally used in the natural products industry. Main part of the work was done on different grape pomace, extraction was optimized and compared in terms of yield, chemical composition, and antioxidant activity of extracts. Dunkelfelder extracts exhibited the strongest antioxidant activity and comparison of chemical compositions of the different extracts indicated. Furthermore this Dunkelfelder grape pomace was used as model in order to optimize the different process parameters such as temperature, pressure and hydraulic retention time. After the subcritical water extraction, extracts produced were found to be rich in several families of molecules. An essential purification step of target compounds prior to industrial use was indispensable. Coupling the subcritical water with membrane processes offers an innovative solution for the purification of these extracts. Thereby, the extract was assayed in a cross-flow apparatus against eleven membranes of ultrafiltration (100 to 2 kDa) and nine membranes of nanofiltration (1000 to 150 Da). The monitoring of the process was carried out by determining performance parameters and retention coefficients of different families of macro and micromolecules. The results obtained have demonstrated that the use of membrane technologies could bring innovative changes in the recovery of bioactive compounds for future industries.

Ce travail porte sur l’amélioration quantitative et qualitative du procédé de fabrication d’extraits de marc de raisin riches en composés phénoliques. Les effets de technologies alternatives de traitement de la biomasse végétale sur l’amélioration des rendements d’extraction ont été étudiés à l’échelle laboratoire. Leurs impacts sur la qualité biochimique des extraits obtenus ont été évalués via la caractérisation analytique des composés phénoliques.Une étude comparative de différentes technologies alternatives de pré-traitement en milieux aqueux (décharges électriques haute tension (DEHT), champs électriques pulsés (CEP) et ultrasons (US)), d’un marc de raisin issu d’un procédé de vinification en rouge, en amont de la diffusion, a permis d’approfondir la compréhension des phénomènes induits et de leurs effets sur l’amélioration de l’extractabilité des composés. Nous avons montré que le choix du procédé à mettre en oeuvre était relatif au type de composés phénoliques ciblés : la localisation tissulaire de ces composés est apparue comme un facteur-clé pour optimiser leur extraction. La technologie de pré-traitement par CEP, induisant un endommagement localisé des structures végétales, s’est avérée particulièrement intéressante pour extraire sélectivement les anthocyanes situés au niveau des couches de cellules supérieures de l’hypoderme de la pellicule de raisin. Nous avons, par la suite, montré que le pré-traitement par CEP, en milieu sec (sans ajout de solvant) et à intensité de champ électrique modérée, était plus efficace pour la récupération sélective des anthocyanes et moins énergivore qu’un traitement CEP de forte intensité d’une suspension aqueuse de marc. Pour ce faire, nous avons mis en place une nouvelle configuration de cellule qui nous a permis d’étudier la faisabilité d’un pré-traitement en milieu sec, sans ajout de liquide conducteur, et d’optimiser les paramètres opératoires (masse volumique, intensité du champ électrique, énergie spécifique) influençant la récupération subséquente, lors de la diffusion, des composés phénoliques. Afin d’intégrer notre démarche expérimentale dans une approche systémique de type « bioraffinerie », l’accent a été mis sur le traitement du marc réhydraté à posteriori de la diffusion. L’intensification du pressage de ce marc par chauffage ohmique (CO) permet d’améliorer les rendements globaux d’extraction tout en assurant un premier niveau de déshydratation de cette biomasse.Un bilan technico-économique montre que l’application successive des électro-technologies (pré-traitement par CEP en milieu sec et pressage assisté par CO à posteriori de la diffusion) permet une amélioration des rendements massiques d’extraction de l’ordre de 30 % comparativement au procédé classique. Ce gain matière compense l’augmentation du coût de production (+ 2.7 % comparativement au procédé classique) et résulte une diminution du coût de production de l’extrait (7.3 €/kg vs 9.4 €/kg pour le procédé classique). / This work aims at studying the effect of alternative technologies for the processing of winery byproducts on the improvement of extraction yields at laboratory scale. Their impacts on the biochemical quality of the extracts obtained from grape pomace were evaluated by the characterization of the extracted compounds. A comparative study on the effects of different alternative pre-treatment (pulsed electric field (PEF), high voltage electric discharges (HVED) and ultrasounds (US)) of aqueous suspensions of red grape pomace, prior to the extraction step, was realized with the specific objective of understanding the induced phenomena. The electroporation induced by PEF may allow the specific recovery of anthocyanins that are located in the upper cell layers of the hypodermis by facilitating the solvent penetration to particular skin tissues of grape. The location of targeted compounds with respect to tissue structures seems to be a key issue to optimize their extraction. As a consequence, we subsequently examined the feasibility of a PEF pre-treatment of relatively low humidity grape pomace for the enhancement of bioactive compounds extraction. We demonstrated that a relatively dry pomace (RH ≈ 55 %) can be effectively treated by PEF after optimal densification using a suitable configuration of the PEF cell. The PEF pre-treatment of a densified fermented grape pomace, at moderate electric field strengths, requires less output current and lower specific energy and is also more efficient for the selective recovery of anthocyanins than Hi-PEF pre-treatment of an aqueous suspension of grape pomace. We finally focused on the treatment of rehydrated grape pomace following the diffusion step. The enhancement of pressing of the grape pomace by ohmic heating allowed the recovery of two fractions: a solid fibrous residue partly dehydrated which could be further valorized as an agro-material or in feeding, and an extract, particularly rich in bioactive components.The technical-economic assessment shows that the successive application of electro-technologies (pre-treatment of grape pomace in dry environment by PEF followed by a pressing step assisted by ohmic heating) lead to an improvement of extraction yields of about 30 % compared to the conventional method. This mass improvement offset the increased production costs (+ 2.7 % compared to the conventional process) by reducing the total production costs of the extract (7.3 €/kg vs 9.4 €/kg for the conventional process).

Thesis (PhD (Chemical Engineering))--Cape Peninsula University of Technology, 2019 / The agro-processing industry is currently facing losses due to microbial spoilage of agricultural produce and associated value-added products such as beverages. Decay and undesired fermentation of fruit and beverages by fungal, yeast and bacterial spoilage organisms are among the major contributors of product losses in the food industry. When looking at the different level of food spoilage, it is common to find different spoilage organisms occurring in the same food item; which usually requires food producers to utilise a mixture of synthetic preservatives for spoilage organism control. Some of the synthetic chemical compounds with growth inhibition properties that have been used in food preservation are sulphur dioxide, benzoic, lactic, sorbic and acetic acid. These compounds act against a variety of spoilage microorganisms. In post-harvest control of fungi, triazoles, hydroanilide fenhexamid, dicarboximides and succinate dehydrogenase are also being used. Some spoilage organisms have been found to be resistant to the use of synthetic chemical preservatives which usually favour the use of higher dosage of preservatives in food. The use of synthetic chemicals as preservative and as postharvest control agents has been found to present serious health risks such as cardiovascular diseases, muscles and stomach pains, eyesight and skin damages and impairment of brain functions. The problem posed by the current use of synthetic chemicals in food put pressure on food producers and exporters to seek alternatives that will allow for the eradication of the use of synthetic chemicals as preservative in beverages and as postharvest control agents on fruits. Yeasts have been found to have the ability to grow at a faster rate on cheap media and to colonise dried surfaces rapidly. It has also been found that yeasts produce extracellular compounds of proteinaceous and volatile organic nature with growth inhibition properties against spoilage organisms. The current findings lack some engineering concept that could assist in the design of a production system for high scale production of biopreservation compounds from yeasts. The availability of a cost effective production media, the growth and production kinetics data using a cheaply available nutrient sources as well as the biological thermodynamic data are some of the gaps in biopreservation bioprospecting. Although several yeasts have already been studied to have great inhibition properties against fruit fungal pathogens, it was still unclear what was the minimum inoculum dose to be able to have a fungistatic and fungicidal effect on the growth of fruit spoilage organisms. The concept of combination of biopreservatives and the interaction effect of their biopreservation activity against consortia of spoilage organisms has also been lacking. As an attempt to seek alternatives to the use of synthetic chemicals as preservatives or postharvest control agents, Candida pyralidae Y1117, Pichia kluyveri Y1125 and Pichia kluyveri Y1164 strains were assessed for antimicrobial activity against spoilage yeasts (Dekkera bruxellensis, Dekkera anomala, Zygosaccharomyces bailii) and spoilage fungi (Botrytis cinerea, Colletotrichum acutatum and Rhizopus stolonifer). As alternative to refined media, a cost effective approach was explored whereby the use of agro-waste, i.e. grape pomace extracts (GPE), as production medium for biopreservation compounds, was studied. Production kinetics using modified existing models, subsequent to optimization using response surface methodology (RSM) for biopreservation compounds production was studied for the three biocontrol yeasts using GPE broth as the fermentation medium. The evaluation of the interaction study between mixtures of crude biopreservatives against consortia of common spoilage organisms present in beverages was also conducted by producing the crude biopreservation compounds separately from yeasts and then formulating growth inhibition combinations (GICs); GIC 1 (Candida pyralidae Y1117 and Pichia kluyveri Y1125); GIC 2 (C. pyralidae Y1117 and P. kluyveri Y1164), GIC 3 (P. kluyveri Y1125 and Pichia kluyveri Y1164); GIC 4 (C. pyralidae, P. kluyveri Y1125 and P. kluyveri Y1164). The spoilage organism consortia combinations, i.e. SC1, D. anomala and D. bruxellensis; SC2 (D. anomala and Z. bailii); SC3 (D. bruxellensis and Z. bailii) and SC4 (D. anomala, D. bruxellensis and Z. bailii) were also prepared. This study also investigated the effect of varying inoculum dose (ID) of Candida pyralidae strain Y1117, Pichia kluyveri Y1125 and Pichia kluyveri Y1164 on the biocontrol of Botrytis cinerea by contaminating the headspace of the growth medium with a fungal plug subsequent to biotreatment with different initial inoculum dose of the respective biocontrol yeasts. Finally, grape pomace extracts was used as fermentation medium to study the biological thermodynamics of biopreservation compound production from the three biocontrol yeasts. The results obtained demonstrated some interesting results. The antagonistic properties of C. pyralidae and P. kluyveri were observed on cheap solidified medium (grape pomace extracts) as well as on fruits (grapes and apples). These yeasts produced extracellular volatile organic compounds (VOCs) that could be responsible for yeast and fungal growth inhibition. Twenty-five VOCs in the category of alcohols, organic acids and esters were identified by GC-MS. The results of the kinetic study showed that the highest volumetric zone of inhibition (VZI) was 1.24 L contaminated solidified media (CSM) per mL biopreservation compounds used (BCU) when Candida pyralidae Y1117 was inoculated in a pH 3-diluted GPE broth (150 g L−1) incubated at 25 °C for 24 h. Similar conditions were applied for Pichia kluyveri Y1125 and P. kluyveri Y1164, albeit under slightly elongated fermentation periods (up to 28 h), prior to the attainment of a maximum VZI of only 0.72 and 0.76 L CSM mL−1 ACU, respectively. The potential biopreservation compounds produced were identified to be isoamyl acetate, isoamyl alcohol, 2-phenyl ethylacetate and 2-phenyl ethanol. The growth inhibition interaction study showed a variation in growth inhibition proficiency depending on the spoilage organisms or the consortia of spoilage organisms being deactivated. It was then suggested that, a food environment contaminated with a consortium of spoilage organisms can be controlled by employing either the crude biopreservation compounds from individual yeast or those of the following yeast combinations, GIC1-4, which showed a better growth inhibition proficiency against SC1-3. The fungistatic and fungicidal effects on the fungal pathogen were dose dependent. The fungistatic characteristics against Botrytis cinerea were displayed after 7 days when 102-105 cells mL-1 of Candida pyralidae Y1117, Pichia kluyveri Y1125 and Pichia kluyveri Y1164 were independently used in-vitro and in-vivo. However, 106-108 cells mL-1 inoculum doses displayed fungicidal characteristics. Additionally, the fungicidal property of yeasts studied was also confirmed on table grape (in vivo studies) using closed jar method. The biological thermodynamic study showed that, dried biomass molecular weight of 28.9 g/C-mol, 29.163 g/C-mol, and 27.176 g/C-mol were obtained for Candida pyralidae strain Y1117, Pichia kluyveri Y1125 and Pichia kluyveri Y1164 respectively. The results obtained successfully established useful biological thermodynamic data applicable to the design of adequate biopreservatives production system from yeasts using cheaply available nutrients source.

Commercial carrot processors produce up to 175,000 tons of carrot waste annually. Carrot Mash (CM) is the term referring to the waste by-product of peeled baby carrot processing. Transportation of carrot processing waste is expensive due to its high- water content (approx. 83-95%). High in bioactive compounds (carotenoids) and dietary fibers, it is expected that its conversion into a value-added by-product is of interest to the carrot processing industry. Hemicellulose-rich plant materials have proven to be a source of oligosaccharides, which are known for their beneficial prebiotic activity. The objectives of this research were to: 1) determine the effect of mechanical treatments on the extraction of water and bioactive compounds and evaluate the functional properties of carrot mash; 2) incorporate dried carrot mash into a beef patty and evaluate changes in pH, color, cooking yield, and texture; 3) apply an enzymatic treatment to carrot mash to promote the conversion of polysaccharides to oligosaccharides for prebiotic benefits. Mechanical separation of liquid and solid fractions by way of expeller pressing was efficient in extracting liquid while simultaneously increasing total solids by nearly 200%, the extraction of carotenoids by 1000%, and polyphenol content by nearly 97%. Mechanical treatments increased the fat binding capacity on average by 183% compared to untreated mash. The addition of unpressed carrot mash or expeller pressed carrot mash increased the cooking yield of a beef patty by 3-13% without significantly changing its textural properties. Enzymatically treating the carrot mash significantly increased the concentration of oligosaccharides up to 2.3%. These results suggest that carrot processing wastes can be physically and enzymatically modified and have an immense potential to be utilized as a functional ingredient in human food rather than being landfilled, composted or used as animal feed.

I det här projektet extraherades värdefulla komponenter från äpple-pomace som är en restprodukt från cidertillverkning. Restprodukten var tillhandahållen av en svensk cidertillverkare. Extraktionen fokuserades mot pektin och fenolföreningar som uppvisar antioxiderande aktivitet. Extraktionsprocessen designades ur ett miljövänligt perspektiv, inga skadliga kemikalier användes. Fenolära substanser extraherades initialt från pomacen med en vattenlösning innehållande 50% etanol. Därefter studerades kompositionen och den antioxiderande aktiviteten i dessa extrakt. Fokuseringen i projektet låg främst på pektin. Pektin extraherades med subkritiskt vatten vid tre olika pH (3,5 och 7) samt vid två skilda temperaturer (120°C och 140°C) i antingen 5, 10 och 15 minuters sekvenser. Pektinet karakteriserades med avseende på extraktionsutvinningsgrad, sockerkomposition, molekylvikt och antioxiderande aktivitet. Resultaten jämfördes för att undersöka effekten av pH, temperatur och extraktionstid. Gelningsegenskapen hos olika pektin studerades som ett bevis på koncept i ett empiriskt experiment där hög-viskösa vätskor bestående av 5% pektin och 60% sackaros framställdes. Extraherade fenolföreningar har potential att fungera som naturligt utvunna antioxidanter i kosmetiska produkter och pektin kan tänkas användas som reologimodifierare i vattenbaserade formuleringar med låga pH-värden utan behov av kemiska modifieringar. / In this project, apple pomace from a Swedish cider making factory as a by-product was used as a raw material to extract valuable compounds. The extraction was focused on pectin and phenolic compounds with antioxidant activity. For the extraction procedures environmentally friendly processes were chosen without using any harsh chemicals. Phenolic compounds wereinitially extracted from the pomace using 50% aqueous ethanol and then the composition, total phenolic content and antioxidant activity were studied in these extracts. The main focus was on pectins, which were extracted by subcritical water at three different pH conditions (pH 3, 5 and 7) and two different temperatures (120°C and 140°C) in 5-, 10- and 15 minute sequences. Then the pectins were characterized in terms of extraction yield, sugar composition, molecular weight and antioxidant activity and the results were compared in terms of the effect of pH, temperatur eand extraction time. The gelling properties of the different pectins were also studied as a proof of concept in an empirical experiment, where highly viscous liquids were obtained at 5% pectinand 60% sucrose content. In summary, the extracted phenolic compounds have potential to function as naturally derived antioxidants in cosmetics and the pectin may be used as a rheology modifier in water-based formulations of low pH without any additional chemical modifications.

<p>U okviru disertacije su razvijeni postupci za iskori&scaron;ćenje sporednog produkta prerade paradajza (tropa) kao polazne sirovine za proizvodnju prehrambenih proizvoda sa dodatom vredno&scaron;ću. Sprovedena istraživanja kretala su se u dva smera: proizvodnja lipofilnih i hidrofilnih ekstrakata od liofilizovanog tropa paradajza, primenom rastvarača koji su dozvoljeni za upotrebu u prehrambenoj industriji (n-heksana i 95% etanola) i njihova karakterizacija u pogledu sadržaja i sastava fitohemikalija i biolo&scaron;ke aktivnosti in vitro; razvoj formulacija i tehnolo&scaron;kih postupaka za kreiranje gotovih proizvoda sa povećanim sadržajem prehrambenih vlakana i njihova karakterizacija u smislu nutritivnih, reolo&scaron;kih i senzorskih svojstava. Proizvedena su tri proizvoda sa povećanim sadržajem prehrambenih vlakana: kečap od svežeg tropa paradajza, kečap od liofilizovanog tropa paradajza u prahu i marmelada od liofilizovanog tropa paradajza u prahu.<br />Proizvedeni lipofilni i hidrofilni ekstrakti pokazali su sposobnost redukcije jona gvožđa, kao i antiradikalsku aktivnost na DPPH, azot (II)-oksid i superoksid-anjon radikale. Karotenoidi detektovani u lipofilnim ekstraktima (likopen i &beta;-karoten) povezani su sa vi&scaron;om antiradikalskom aktivno&scaron;ću na superoksid-anjon radikal, dok su fenolna jedinjenja detektovana u hidrofilnim ekstraktima (hidroksicinamati, flavonoli i dihidrohalkoni) bila efikasnija u redukciji jona gvožđa. Etanolni ekstrakt tropa paradajza pokazao je inhibitornu aktivnost na angiotenzin-konvertujući enzim pri koncentraciji ekstrakta od 10 mg/ml.<br />Kečap proizveden od svežeg tropa paradajza, kečap proizveden od liofilizata tropa paradajza i marmelada proizvedena od liofilizata tropa paradajza su bili okarakterisani povećanim sadržajem prehrambenih vlakana (preko 3 g na 100 g proizvoda), na osnovu kog mogu da se deklari&scaron;u kao izvor vlakana. Marmelada je proizvedena od liofilizovanog tropa paradajza bez dodatka hidrokoloida, sa 20% manjim sadržajem &scaron;ećera u odnosu na komercijalne proizvode.<br />Reolo&scaron;ka svojstva kečapa proizvedenog od svežeg tropa paradajza su prevashodno zavisila od koncentracije nerastvorljivih čestica. Rezultati senzorske ocene sprovedene uz primenu panela treniranih ocenjivača, ukazuju da su miris na paradajz i aroma paradajza bili najvažniji za jasno razlikovanje kečapa proizvedenog od svežeg tropa paradajza od komercijalnih proizvoda.<br />Kečap i marmelada proizvedeni od liofilizovanog tropa paradajza se, kao reolo&scaron;ki sistemi, mogu opisati modifikovanom frakcionom Kelvin-Voigt-ovom jednačinom kao viskoelastična tela. Ispitivanje model sistema sastavljenih od različitih odnosa liofilizata tropa paradajza i vode tretiranih na temperaturi od 60&deg;C i 100&deg;C ukazalo je da su vrednosti modula elastičnosti (G&rsquo;) zavisile od koncentracije liofilizata tropa i da su G&rsquo; vrednosti niže na 100&deg;C u odnosu na 60&deg;C. Test dopadljivosti kečapa i marmelade od liofilizovanog tropa paradajza, sproveden primenom hedonske skale od 1 do 7, ukazuje da su oba proizvoda prihvaćena od strane potro&scaron;ača (prosečna ocena za ukupnu dopadljivost veća od 4).</p> / <p>This dissertation describes processes for utilization of tomato processing byproduct (tomato pomace) as raw material for value-added food products. Research was conducted in two directions: one is production of lipophilic and hydrophilic tomato pomace extracts using solvents that are allowed for use in the food industry (n-hexane and 95% ethanol) and their characterization in terms of content and composition of phytochemicals and their in vitro biological activity; the other one is development of formulations and technological processes for the creation of tomato pomace based products with increased content of dietary fiber and their characterization in terms of nutritional, rheological and sensory properties. Three products with increased dietary fiber content were produced: ketchup was produced from fresh tomato pomace, and ketchup and jam were produced from lyophilized tomato pomace powder.<br />Produced lipophilic and hydrophilic extracts showed ferric ion reducing ability, as well as DPPH, nitric oxide and superoxide anion radical scavenging activity. Carotenoids detected in lipophilic extracts (lycopene and &beta;-carotene) were correlated with higher superoxide anion radical scavenging activity, while phenolic compounds detected in hydrophilic extracts (hydroxycinnamates, flavonols and dihydrochalcones) were more effective in ferric ion reduction.<br />Ketchup produced from fresh tomato pomace, ketchup produced from lyophilized tomato pomace, and jam produced from lyophilized tomato pomace were characterized by increased content of dietary fiber (more than 3 g per 100 g of product). Jam was produced from the lyophilized tomato pomace without addition of hydrocolloids, with 20% lower sugar content in comparison with commercial products. Rheological properties of ketchup produced from fresh tomato pomace primarily depended on the insoluble particles content. The results of sensory analysis indicate that tomato odor and flavor were the most important for clear separation of ketchup produced from fresh tomato pomace from commercial products.<br />Ketchup and jam produced from lyophilized tomato pomace could be described, as rheological systems, by the application of modified fractional Kelvin-Voigt model as viscoelastic solids. The examination of model systems comprised of different lyophilized tomato pomace:water ratios heat treated at 60&deg;C and 100&deg;C indicated that storage modulus (G&rsquo;) values depended on the concentration of lyophilized tomato pomace and that G&rsquo; values were lower at 100&deg;C than at 60&deg;C. Preference test for ketchup and jam, conducted by application of 7-point hedonic scale, indicated that both products were accepted by the consumers (average score for overall acceptability higher than 4).</p>

Made available in DSpace on 2017-07-21T18:53:09Z (GMT). No. of bitstreams: 1 Mary Dias Queji.pdf: 909281 bytes, checksum: 0364cd27c13b09019850a0944168a898 (MD5) Previous issue date: 2008-04-05 / The agro industry of the apple generates, during the processing, the pomace which is considered the main by-product. Studies show that of the total amount of fruit that is processed to obtain the apple juice, 20 to 40 correspond to this by-product, which, is usually destined as a complement in animal feed or delivered onto the soil as organic fertilizer. The chemical composition, in moist base, is constituted by moisture (80), fibers (5) and soluble solids (14) represented, mainly, by fructose, glucose and sucrose, as well as, by organic acids, represented, in the most part by malic acid. The apple pomace also presents phenolic compounds that are target nutrients of great sensory and nutritional importance. Therefore, the quantification of its constituents represents an important source of data in the characterization of apple pomace for biotechnological purposes, seeking to attribute an appropriate use for this by-product. The conventional methodologies used for the quantification of sugars, organic acids and total phenols, although being part of the routine analyses in the quality control laboratories, are onerous, time consuming and generate residues. The aim of this study was to develop a fast, versatile analytical technique, of low cost and no pollutant, using the diffuse reflectance infrared spectroscopy (DRIFTS) allied to methods of multivariate calibration (PLSR). For the construction of the multivariate models, the averages of the concentrations of the simple sugars, malic acid and total phenols were used, obtained by the conventional methodologies, as well as the data in the medium infrared spectroscopy (MID) and near (NIR), obtained in duplicate, and of the 52 spectra obtained for the samples of apple pomace, 47 made part of the set calibration and 5 of the set validation. The regression models for the prediction of the concentration of fructose, sucrose, total phenols and malic acid obtained better results in MID, with averages of relative standard errors of 3.9 (with 5 Latents Variable), 6.6 (with 5 Latents Variable), 6.4 (with 4 Latents Variable) and 5.9 (with 5 Latents Variable), respectively. Already the best capacity prediction for glucose concentration was obtained by NIR, in which the average of relative standard error was 7.4 (with 6 Latents Variable). The obtained results demonstrate the good capacity of prediction of the multivariate models based in infrared spectroscopy and characteristic advantages of the association DRIFTPLSR. / A agroindústria da maçã gera, durante o processamento, o bagaço que é considerado o principal subproduto deste setor. Levantamentos mostram que da quantidade total de fruta que é processada para a obtenção do suco de maçã, 20 a 40 correspondem a este subproduto, que, normalmente, é destinado como complemento na alimentação animal ou dispensado no solo como adubo orgânico. Sua composição química, em base úmida, é constituída por umidade (80), fibras (5) e sólidos solúveis (14), estes últimos representados, principalmente, por frutose, glucose e sacarose, bem como, ácidos orgânicos, representados, majoritariamente pelo ácido málico. O bagaço da maçã também apresenta compostos fenólicos, que são fito-nutrientes de grande importância sensorial e nutricional. Portanto, a quantificação desses constituintes representa uma importante fonte de dados na caracterização do bagaço de maçã para finalidades biotecnológicas, visando atribuir um fim mais nobre a este subproduto. As metodologias convencionais empregadas para a quantificação de açúcares, ácidos orgânicos e fenóis totais, embora façam parte das análises de rotina nos laboratórios de controle de qualidade, são onerosas, demoradas e geram resíduos. O objetivo deste trabalho foi desenvolver uma técnica analítica rápida, versátil, de baixo custo e não poluente. Para tal, utilizou-se a espectroscopia no infravermelho por refletância difusa (DRIFTS) aliada a métodos de calibração multivariada (Regressão de Mínimos Quadrados Parciais - PLSR). Para a construção dos modelos multivariados, foram utilizadas as médias das concentrações dos açúcares simples, ácido málico e fenóis totais, obtidas pelas metodologias convencionais, bem como, os dados de espectroscopia no infravermelho médio (MID) e próximo (NIR). Os espectros foram obtidos em duplicata, sendo que dos 52 espectros das amostras de bagaço de maçã, 47 fizeram parte do conjunto de calibração e 5 do conjunto de validação externa. Os modelos de regressão para a previsão da concentração de frutose, sacarose, fenóis totais e ácido málico obtiveram melhores resultados no MID, com médias de erro padrão relativo de 3.9 (com 5 Variáveis Latentes), 6.6 (com 5 Variáveis Latentes), 6.4 (com 4 Variáveis Latentes) e 5.9 (com 5 Variáveis Latentes), respectivamente. Já a melhor capacidade de previsão para a concentração de glucose foi obtida pelo NIR, na qual a média de erro padrão relativo foi de 7.4 (com 6 Variáveis Latentes). Os resultados obtidos demonstram a boa capacidade de previsão dos modelos multivariados fundamentados em espectroscopia no infravermelho e vantagens características da associação DRIFT-PLSR.

CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel Superior / FundaÃÃo de Amparo a Pesquisa do Estado do Piauà / Objetivo: Investigar o potencial biotecnolÃgico do bagaÃo de uva, variedade Benitaka, cultivada no municÃpio de SÃo JoÃo do PiauÃ, PiauÃ, por meio de metodologias analÃticas cientificamente reconhecidas, buscando reconhecer os principais grupos de metabÃlitos responsÃveis por atividade antioxidante. Metodologia: As uvas (Vitis vinifera L.), variedade Benitaka, foram resultantes da safra 2011/2012 e coletadas no Polo de Viticultura do Assentamento Marrecas, no MunicÃpio de SÃo JoÃo do PiauÃ/PI e posteriormente higienizadas, prensadas em despolpadeira para separaÃÃo do bagaÃo, o qual foi submetido à desidrataÃÃo, trituraÃÃo, peneiramento e formaÃÃo do bagaÃo de uva em pÃ. A partir do bagaÃo de uva em pà foram realizadas anÃlises da composiÃÃo centesimal, conteÃdo de minerais, fibra dietÃtica total, solÃvel e insolÃvel, determinaÃÃo de Vitamina C, conteÃdo de antocianinas, perfil de Ãcidos graxos e investigaÃÃo de sua qualidade microbiolÃgica. Foram tambÃm elaborados extratos a partir de diferentes solventes, os quais foram analisados quanto à toxicidade frente à Artemia salina sp., conteÃdo de fenÃlicos totais, flavonÃides totais e taninos totais; atividade antioxidante in vitro pelos mÃtodos de DPPHâ e autooxidaÃÃo do sistema &#946;-caroteno/Ãcido linoleico; estabilidade oxidativa em Ãleo de soja e identificaÃÃo e quantificaÃÃo de polifenÃis por HPLC-UV. Os resultados foram expressos como mÃdia e desvio padrÃo (n=3) e utilizou-se o programa estatÃstico SAS para AnÃlise de VariÃncia e Teste de Tukey. Adotou-se o nÃvel de significÃncia de 5% (p<0,05). Resultados: Os resultados mostraram que no bagaÃo de uva em pà a quantidade de fibra dietÃtica total (46,17g/100g) se destacou quantitativamente em relaÃÃo aos carboidratos (29,2g/100g), proteÃnas (8,49g/100g) e lipÃdeos (8,16g/100g). O valor energÃtico total encontrado foi de 224Kcal/100g. A fraÃÃo fibra insolÃvel (79%) foi superior à fraÃÃo solÃvel (21%). O conteÃdo de Vitamina C foi de 26,25mg de Ãcido ascÃrbico/100g e de antocianinas, 131mg/100g. Os minerais ferro (18,08mg/100g), potÃssio (1,40mg/100g), zinco (0,98mg/100g), manganÃs (0,82mg/100g) e cÃlcio (0,44mg/100g) estavam presentes em maiores concentraÃÃes. A fraÃÃo lipÃdica foi composta principalmente por Ãcido linoleico (89,61%) e o teor de PUFA (89,61%) >MUFA (21,37%) >SFA (18,46%). O rendimento dos extratos variou de 6,85% a 45,5%, dependendo do solvente de extraÃÃo, sendo que o menor rendimento foi observado no extrato acetÃnico e o maior no extrato metanÃlico. O conteÃdo de fenÃlicos totais, flavonoides totais e taninos totais variaram em funÃÃo do solvente de extraÃÃo. Os extratos etanÃlico e acetÃnico conseguiram estabilizar o radical DPPHâ de forma eficiente, com valores de EC50 de 0,31 Âg/mL e 0,39 Âg/mL, os quais nÃo diferiram estatisticamente dos padrÃes quercetina (0,22 Âg/mL) e BHT (0,11 Âg/mL). Em relaÃÃo à avaliaÃÃo da atividade antioxidante pelo mÃtodo de autooxidaÃÃo do sistema &#946;-caroteno/Ãcido linolÃico, os extratos agiram de forma similar ao antioxidante sintÃtico BHT, com mÃdias de EC50 de 0.34 Âg/mL a 0.36 Âg/mL. O extrato etanÃlico aumentou a vida de prateleira do Ãleo de soja de forma similar ao BHT. O composto fenÃlico presente em maior concentraÃÃo foi isoquercitrina (12,94 mg/100g), seguido de rutina (7,54 mg/100g), quercetina (5,4 mg/100g) e resveratrol (2,5 mg/100g). ConclusÃo: Os resultados mostraram que o bagaÃo de uva representa uma fonte potencialmente importante de nutrientes e compostos fenÃlicos; alÃm de elevado potencial antioxidante, o que contribui para o seu elevado valor como um subproduto de frutos, com possibilidades de comercializaÃÃo como antioxidante natural.