بسم الله الرحمن الرحيم صدق الله العظيم يونس (58) بسم الله الرحمن الرحيم صدق الله العظيم يونس (58)

Ibrahim Abdelghafar Elsayed Khalifa Under supervision committee Person speakers: Ibrahim Abdelghafar Elsayed Khalifa Demonstrator at Food science department – Faculty of Agriculture – Benha University  Under supervision committee Prof. Soliman Abbas Soliman Emeritus Professor of Food technology Food science department – Faculty of Agriculture – Benha University Prof. Hamdy Abd El-Latif El-Mansy Dr. Hassan Ahmed Barakat Lecturer of Food science technology 2014

FOOD PROCESSING RESIDUES VALORIZATION : A NEW CONCEPT

Presentation items: Introduction Definition Classification What's the meaning of valorization concept? Sources of Food processing residues Statistical and quantities How to fix this problem? Conventional applications Some examples for vegetable and fruit processing residues

Tomato processing residues Mango processing residues :  Tomato processing residues Mango processing residues Potato processing residues Orange processing residues Guava processing residues Grape processing residues Recent and advanced applications Some applications for all food residues References

INTRODUCTION In food processing industries, edible portions were processed into useable products; whereas seeds, peels, pomace and waste water often will be discarded as residues since it is not currently utilized for commercial purposes. One of the most common problems in food processing "residues materials" produce ecological problems related to the proliferation of insects and rodents and an economic burden because of transportation to repositories; therefore strategies for the profitable use of these materials are needed. [1]

Definition Definitions of food residues are vary, among other things such as what is food consists, [2] how its produced,  and where its produced [3]. (EU) "any food substance, raw or cooked, which is discarded, or intended or required to be discarded " [4]. (UN) "uneaten food and food preparation waste from different sources" .

According to (FAO) food wastage were divided into: [5] Classification According to (FAO) food wastage were divided into: [5]

What's the meaning of valorization concept? Valorization is a relatively new concept in the field of industrial residues management promoting the principle of sustainable development, one of the valorization objectives regarding food processing residues is the recovery of fine chemicals and the production of precious metabolites [6]. The recovery of such added value compounds from food processing residues have been underpinned by the increasing evidence of their health-promoting benefits [7].

The Food processing residues was produced from three sources:- production Machinery[8] Economic factors [9] Infestation weather processing Microorganism [10] Nutritional value Uneaten Sorting Using process technic storage Storage Handling Expired Retail Next

Statistical and quantities Its residues were produced according to the type of countries [11] Developed countries Developing countries (consumer level) (production level) Next

How to fix this problem? All food science researcher agreed that the fixing of this problem can come in three points:

Conventional applications Feeding Fertilizer

d Seeds Skin Tomato processing by-products represent 5-13%, In 2007, tomato wastes were estimated to at 11 million tons [12]. Caroteniods “GRAS” may be extracted using hexane and ethyl acetate as solvents, to be 37 mg/kg waste, then Lycopene is one of the most popular natural pigments and antioxidant agent, while in vitro, in vivo and ex vivo studies have demonstrated that its addition to foods is inversely associated to cancers and cardiovascular diseases [14].

Nowadays, carotenoids (lycopene, carotene), phenolics and flavonoid (i Nowadays, carotenoids (lycopene, carotene), phenolics and flavonoid (i.e. myricetin, quercetin, quercetin-3b-glucoside, caffeic acid and p-coumaric acid) were encapsulated from tomato residues [13].

Utilization of mango processing residues Seeds pomace peels Mango is cultivated in more than 100 countries in both tropical and subtropical regions [15]. Mango processing residues were reached to 35% to 60% of the fruit [16]. These residues is rich in bioactive compounds which have been studied as a safer natural alternative to synthetic food antioxidants in biscuits, vegetable oils and potato chips [17]. [18] Found that the mango peels and seeds extracts were contained about 56.2 and 28.3 mg TPC/100 gm-1DW, as GAE respectively.

Using HPLC identified about 30 phenolic compounds from mango seeds and peels extracts, Ellagic and gallic acid were the predominant phenolic compound in their extracts, which have antioxidant, estrogenic ,anti- inflammatory, antimicrobial and prebiotic effects properties [19]. Also, Quercetin-3-O-rutinoside was identified as major flavonoids compounds due to their high antioxidant, anti-inflammatory and anti-cancer [20]. The mango kernel oil contain high amount of stearic acid 43% oleic acid (44%) and may be used in soap manufacturing).

Utilization of potato processing residues Peels Pluncher Potatoes is one of the major world crops with world annual production of 180 million tones in 2009. [21] recorded that potato peels were about 12.0% of their fresh weight. [22] found that after four days storage at 63°C, 5 g of sunflower oil containing 200 ppm of freeze-dried potato peel extract and 200 ppm BHA reached the same peroxide value. [23] explored that the potato peel extracts possess antioxidant potentiality in retarding lipid oxidation in lamb meat preserved with radiation.

[24] used freeze-dried extract of potato peel at two different levels of 500 and 1000 ppm as a natural antioxidant in ground beef patties to measure the efficacy of PP extract against the commercial antioxidant. [25] produced biscuits using 5 and 10 % (w/w) of PP replaced wheat flour were smaller in terms of their stack weight and sensory score.

Utilization of Orange processing residues Seeds pomace peels The annual production of citrus in Egypt is about 3.233 MMT/Y [27] and 70% of citrus amounts are manufactured to citrus products. [26] remaining after juice extraction, represents around 50-55% of the fruit mass .Citrus peels are represent an interesting source of dietary fibers and pectin [28] .Nowadays, The citrus wastes are a rich source of natural phenolics ,flavonoids, carotenoid, oil and protein [29].

Citrus peel is also known to be rich in polyphenol compounds which have positive impacts on human health include inhibition of oxidation of low-density lipoprotein cholesterol (LDL-C) thereby reducing the risk of heart disease.

Utilization of guava processing residues Guava residues (pomace and seeds) as residues from juice production, it's reach to 30% of the guava fruit weight [30]. [31] recommended adding guava seed flour to cookies until 6%. [32] found that the Guava residues was effective in retarding lipid oxidation in processed chicken meat at concentration of 60 mg TPC/kg meat. No significant difference in sensory evaluation was founded between guava juice which contain crude pectin and pectin from guava residues ( pectin extraction from guava residues reached to 20.70±%).

Gallic, cafeic, ferulic and Cuamric acid was the predominant phenolic compound in guava seeds extracts, and showed effective against some pathogenic bacterial strains such as E.coli 0157, Listeria. monocytogenes and others.

Also, its extracts may be used as Anticarcinogenic agent

Utilization of grape processing residues Grape pomace is about 10% by weight of the total grape fruit, and rich source of polyphenols. [33] Catechin values are about 50% of extractable polyphenols for grape pomace. However, Grape seeds are a complex matrix containing approximately 40% fiber, 16% oil, 11 % proteins and 7% complex phenols including tannins.

Grape pomace constitutes a variety of polyphenols, which include phenolic acids (gallic acid, its 3- and 4-p glucopyranosides, trans­ caftaric acid, cis- and trans-coutaric acids), phenolic alcohol (2-hydroxy-5-(2-hydroxyethyl)phenyl-p-glucopyranoside), flavan-3-ols (catechin, epicatechin and pro cyanidin B1) and flavonoids (quercetin 3-glucoside and 3-glucoronide, kaempferol 3-glucoside and 3galactoside,eucryphin, astilbin and engeletin) [34].

RECENT APPLICATION Food processing residues extracts can be used as Antibacterial Antifungal Antioxidants Untraditional sources for fat Anti-inflammatory Anti-cancer Fruit and vegetable coating A good source for bioactive protein Fine product (carotene and flavonoids)

Ingredients Part of them Food processing residues insoluble dietary fiber, Albumin, globulin Rice bran Cereal Glucuronoarabinoxylans Wheat bran B-Glucan Oat waste Glucose, arabinose, galactose Malt dust Phenolic compound Potato peel Tuber Organic acids Sugar beet molasses Oil crops Phytosterol Sunflower seed Phytosterol and albumin Soybean oil waste and water Phytochemical component Olive pomace, leaf , water Hesperidin, Apocarotenoid, Limonene Orang peel Fruit and vegetable Pectin Lemon waste Apple pomace Phenols Apple skin

Food processing residues Ingredients Part of them Food processing residues Pectin Peach pomace Fruit and vegetable Protein Apricot kernel Dietary fiber Grape pomace Phenols Grape skin Cyanidin-3-rutinoside Banana peel B-carotene, Phenols Carrot peel Dietary fiber Rejected kiwifruits Lycopene Tomato pomace Carotenoids Tomato skin phenols Guava seeds Chicken byproduct Meat production Bleeding byproduct Bovine blood Protein, lipids Fish leftovers Fish production Chitosan, chitin crab shells Lactose, Lactoglobulin Cheese whey Dairy products

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