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The purpose of this paper is to evaluate the chemical and functional composition of acerola, guava and cashew freeze-dried pomaces.

Fruit pomaces were obtained from the pulp juice industrial sector and submitted to freeze-drying. Samples were analysed for composition (macronutrients, micronutrients, moisture and ash), technological attributes (morphological, hygroscopicity, retention of oil and water and solubility), bioactive compounds (total phenolics, flavonoids, proanthocyanins, anthocyanins, carotenoids and ascorbic acid), antioxidant and antimicrobial properties. Total phenolics, brown pigments and antioxidant activity of thermally treated samples were evaluated. Results were presented as mean and standard deviation, and submitted to Shapiro–Wilk normality test, and ANOVA statistical significance follows by Tukey’s post hoc test (p<0.05). Also, Pearson correlation coefficients were used to test the relationship between selected parameters.

Guava pomace had the highest insoluble fibre (40.6 per cent), protein (13.8 per cent) and lipid (9.3 per cent) contents and acerola higher soluble fibre (14.2 per cent) and water and oil holding capacity (12 and 5.4 g/g, respectively). Cashew pomace had higher solubility (45.3 per cent) and hygroscopicity (11.2 per cent). Acerola pomace had the highest phenolic content (5,331.7 mg AGE/100 g), DPPH and oxygen radical absorbance capacity antioxidant activity (63.3 and 756.6 µmol TE/g). Despite of that none of extracts showed antibacterial activity. All pomaces presented good antioxidant activity retention after thermal treatments (> 70 per cent), which might be correlated to thermally induced brown pigments.

This investigation was motivated by the large amounts of pomaces produced by the fruit pulp and juice processing industries, which represents a waste of residual phytochemicals and cause potential environmental problems. Overall, it was demonstrated that freeze-dried acerola, guava and cashew pomaces are promising ingredients for multiple food applications.

The aim of this study was to develop dietary fibre-enriched chicken sausage by incorporating fibre from a by-product of corn milling, apple and tomato processing.

Sausages were developed by replacing lean meat with corn bran (CB), dried apple pomace (DAP) and dried tomato pomace (DTP) each at 3, 6 and 9 per cent levels. Organoleptic, nutritional and physico-chemical quality attributes of treated sausages were evaluated. One product from each fibre source with very good organoleptic acceptability was selected to estimate total dietary fibre content and assess shelf life under refrigerated temperature.

Organoleptic acceptability of 3 per cent fibre-incorporated sausages were comparable with control. Moisture content decreased significantly in all treated sausages, protein content decreased in CB- and DAP-treated sausages, while ash content increased significantly in DTP-treated sausages. Emulsion stability and cooking yield was significantly higher in 6 and 9 per cent treated sausages, while crude fibre content was significantly higher in all the treated sausages.

Chicken sausages with very good acceptability, higher dietary fibre content and storability up to 15 days at refrigerated temperature were developed by incorporating CB at 3 per cent level and DAP and DTP each at the 6 per cent level.

The research is of value to meat processors. By-products like corn bran, apple and tomato pomace which are of low value can be profitably utilized to develop fibre enriched chicken sausage. Developed products will also help in promoting the image of meat as a healthy food.

Investment decisions by agribusiness firms are costly and subject to high volatility and uncertainty. In many cases, the project value is not only determined by its cash‐flows stream and financial side effects but also by the presence of substantial future uncertainty such as project implementation delay and growth opportunities. The purpose of this paper is to evaluate an agribusiness project taking into account these two options and to illustrate the how risks that evolve over time can affect sequential investment decisions in the oleic oil industry in Tunisia.

The methodology used to capture the investment project value and analyze the impact of lags between the initial investment decision and its implementation on project value is based on a decision tree method and binomial lattice method (which adds growth option). The project valuation is based, first on actual data at the time of the initial decision and second the authors use the full information to report on the true value of the investment opportunity as real time evolved.

Findings show that time to build is a very important factor in valuing an agribusiness especially when efficiency is strongly governed by climatic conditions and international market uncertainty. Our real options approach shows that production delays can deteriorate the follow‐on project value by as much as 53 percent. The implicit growth option falls to only 27 percent of the total project value while it was about 58 percent according to the standard forecast. The delay in project implementation not only affects the firm project financing costs and the loss of revenue, but also it contributes to modify the initial marketing strategy.

The paper is a first application of real option approach to the oleic oil industry. The methodology used in the paper can be adapted by practitioners and investors to adequately value oleic projects.

The purpose of this paper is to reveal the potential use of faba bean husk as natural dye, to create a color gamut and to observe the effect of different mordants. Dyeing properties of polyamide/elastane fabric using faba been husk were investigated. The effect of alum [KAl(SO₄)₂], iron II sulfate Fe(SO₄)7H₂O, tin II chloride (SnCI₂2H₂O), copper II sulfate (CuSO₄), citric acid (C₆H₈O₇), tartaric acid (C₄H₆O₆), oxalic acid (H₂C₂O₄), ammonium sulfate [(NH₄)₂SO₄], sodium acetate (C₂H₃NaO₂), combination of alum-iron, iron-tin and alum-tin were evaluated in terms of color yield, color coordinates and wash fastness.

Mainly, dyeings were conducted in accordance with a simultaneous mordanting method. However, pre-mordanted dyeings were also implemented with selected concentration (0.8 g/L) of metallic mordants to enrich color gamut. Control sample (without mordant) was used as a reference for examining the effect of different mordants. Dyed samples were compared mutually in the light of visual evaluation and color measurements and alternatives to metallic mordants were also assessed.

Significant differences occurred in color coordinates of dyed samples. The biggest color difference and completely different color shades were achieved with tin II chloride. The type of acid did not create visible color differences. As alternatives to metallic mordants; all of them may be used instead of alum (0.8 g/L). Tartaric acid and oxalic acid, instead of iron II sulfate (0.2 g/L), and ammonium sulfate (0.2 g/L) and sodium acetate (0.8 g/L), instead of alum (0.8 g/L), can be used. Sodium acetate cannot be replaced with iron. A combination of alum-iron and iron-tin can be the alternative to 0.2 and 0.8 g/L copper, respectively. All the samples provided good wash fastness (4/5) values.

Valorization of industrial, agricultural and domestic wastes as novel natural dye sources is an ecological and sustainable approach. Moreover, the use of man-made fibers in natural dyeing is an issue that needs to be developed and expanded. Few literatures have been found concerning the use of husks of faba bean as a natural colorant. In this initial study, husks of faba been as a vegetable waste were utilized in natural dyeing of polyamide/elastane fabric. It is suggested that this waste can be turned into an economic value through its valorization in natural dyeing.

The purpose of this paper was to determine and compare nutritional composition of different parts of citrus fruits, namely, Citrus aurantium (peel: albedo, flavedo and pulp: juice, pomace) . This study was conducted through three stages of fruit maturity (green, yellow and orange). Total polyphenols, flavonoids, β-carotene, total chlorophyll, ascorbic acid, acidity, total soluble solid and the minerals (Ca, Mg, Zn, Na, K, Fe, Mn Cu) were evaluated. Moreover, the relationship between the total polyphenol, flavonoids and the antioxidant activity was determined.

Total polyphenols were determined by the Folin-Ciocalteu method. Flavonoids were assessed by the aluminum chloride colorimetric method. Ca, Mg, Zn, Fe, Mn and Cu were measured using an atomic absorption spectrophotometer. K and Na contents were determined by using a flame photometer. Other nutritional composition was determined by volumetric method.

The result showed that the concentrations of antioxidants, total polyphenols, flavonoids, vitamin C, total chlorophyll, total acidity and antioxidant activity (DPPH%) decreased during the maturity of fruit while the value of pH and β-carotene increases. In addition, the concentrations of the most minerals decreased through the maturation of fruit except Na. Anova statistical analysis of all the studied chemical variables was shown significant differences between all the samples. The pH, total soluble solids, β-caroteniod: orange juice had the highest average while green juice had the lowest. Ascorbic acid, total acidity, total chlorophyll: green juice had the highest average while orange juice has the lowest. Total phenol, K, Mg, Fe, Cu, Mn: green flavedo had the highest average while orange juice had the lowest. Flavonoid, antioxidant activity (DPPH%), Ca, Zn: green albedo had the highest average while orange juice had the lowest. Na: orange flavedo had the highest average while green juice had the lowest. The correlations between total polyphenol, flavonoid and antioxidant capacity were significantly higher (R = 0.935 and 0.960, respectively).

The stage of maturity affects nutritional composition in Citrus aurantium fruits (C. aurantium) peel and pulp, where some minerals of composition increased and others decreased, according to the results. This is the first study on comparing the nutritional composition of pulp: juice, pomace and peel: albedo, flavedo of Citrus aurantium L. during maturity in Syria, and it was also not found in previous works.

The aim of the paper is to present a preliminary study for the design of a new functional food by the incorporation of a collection of ingredients which are all based on an inexpensive by‐product of the food industries: apple pomace. The new product design was considered as a novel gelled dessert formulation which is functional, and totally nature‐based. In fact, the article reviews various raw materials obtainable from the source of apple pomace and gradually supports the hypothesis of such product design.

The current study was designed on the structural basis of paying attention to apple pomace as a byproduct and idea generation for product design, reviewing several ingredients based on apple pomace (available data from the literature) and discussing the suitability of such ingredients for a new functional product. Exclusive attention was made for the development of an apple‐pomace‐based gelled dessert targeting consumers on restricted diets such as diabetics and obese individuals. In these kinds of diets consumption of caloric sweeteners should be abandoned or decreased while increasing the amounts of dietary fibers and polyphenolic compounds can be health‐beneficial.

As an appropriate preliminary formula, amidated low methylester pectins were selected as gelling agents. High methylester pectins, phloridzin and quercetin were used as functional ingredients. Arabinose and fructose were considered as sweetening agents. Also, POPj (phloridzin oxidation product), which is a recently developed natural pigment, was offered as a colouring agent and citric acid for adjusting the pH. Apple specific flavours were also suggested to improve the consumer acceptance of the product. In each case, the evidences of functionalities considered for the target consumers (diabetics and obese individuals) were also discussed.

This fresh formula is novel and can attract both food industry and the consumers because of its natural and functional properties.

The utilisation of food waste/by‐products helps to increase produce recovery and enhances nutrition in low‐cost food without any appreciable increase in product cost. The storage behaviour of the product must be studied before commercialisation of the product. This paper aims to focus on this process.

Extrudates (25 g) prepared under optimised conditions of proportion (rice flour, pulse powder and carrot pomace), moisture content, screw speed and die temperature, were sealed using a polythene sealing machine in LDPE bags and aluminium laminated LDPE bags. The bags were then stored for six months in an incubator at temperature of 38±2°C to evaluate the stability of the product. The extrudates were analysed for change in colour, hardness, moisture content and sensory characteristics.

Zero‐ and first‐order models were fitted for prediction purposes. The minimum overall change in color ΔE value, minimum increase in moisture content and minimum increase in hardness was observed in aluminium laminated LDPE bags. The zero order model better predicted the variation of L*, b*, ΔE, moisture content and hardness during storage, whereas first order model was better fitted for the a* value.

The carrot pomace has the potential to be used as a food ingredient that enhances the nutritional attributes of products along with a reduction in cost. Extruded products were successfully developed in the laboratory using carrot pomace as one of the ingredients. This study evaluates the kinetic changes during the storage of carrot pomace based extruded snacks.

This paper aims to evaluate the consumer acceptance of Bordô and Isabel wines from innovative winemaking in order to increase red wine consumption by consumers to obtain nutritional benefits.

All wines were produced by a standard procedure of vinification. Pre‐drying treatment aimed at drying the grapes up to 22°Brix and static pomace wines presented the constant contact between the must and pomace. Sensory acceptance was carried out by 80 consumers who evaluated eight samples (six experimental wines and two commercial wines) concerning the attributes: appearance, aroma, body, flavor and overall acceptance.

Experimental wines presented higher acceptance when compared to commercial wines and cluster analysis shows the splitting of consumer preferences, highlighting the higher acceptance of traditional Bordô wine and static pomace samples in all sensory attributes. Pre‐drying process enhances the concentration of coloured compounds, to highlight the appearance acceptance of these samples.

Although this paper has limited the consumer acceptance of red table wines, the innovative treatments will be applied in Vitis vinifera red wines.

The wide acceptance of static pomace and pre‐drying wines has promoted further information about innovative winemaking that can be applied in Brazilian and worldwide wineries.

The innovative treatments can change sensorial features of wines and therefore influence the choice of consumers as well as enhancing the nutritional benefits of red wines.

The pre‐drying and static pomace winemaking are the novelty of this study and the wide acceptance of the sensory attributes concerning these treatments indicates the potential for application in wineries.

The purpose of this paper is to determine the physicochemical and sensory properties of fish patties added with banana peel powder (BPP), Musa balbisiana.

Four different fish patty formulations were produced containing 0 per cent (BPP0) (Control), 2 per cent (BPP2), 4 per cent (BPP4) and 6 per cent (BPP6) of BPP (M. balbisiana).

The addition of BPP was shown to improve the hardness, cooking yield, water holding capacity (WHC) and redness (a* value) as well as the dietary fibre (DF) content (p<0.05). The BPP, however, also turned the fish patties darker (lower L*) (p<0.05). Sensory evaluation showed that fish patties with a concentration of 2 per cent BPP had the highest overall acceptability, whereas the concentration of 6 per cent BPP was found to be unacceptable compared to that of control sample (p<0.05). The declining sensory acceptability of fish patty with 6 per cent BPP is related to the harder texture and the darker color of the patties compared to the control sample (BPP0).

The addition of BPP can potentially improve the quality of fish patties in terms of textural properties (hardness) by increasing their WHC, reducing the cooking loss and enhancing the DF content.

The purpose of this paper is to present an overview of functional properties of the polysaccharide-based component and their application in developing edible film and coating for the food processing sector.

In this review study, approximately 271 research and review articles focusing on studies related to polysaccharide-based components and their film-forming properties. This article also focused on the application of polysaccharide-based edible film in the food sector.

From the literature reviewed, polysaccharide components and components-based edible film/coating is the biodegradable and eco-friendly packaging of the materials and directly consumed by the consumer with food. It has been reported that the polysaccharide components have excellent properties such as being nontoxic, antioxidant, antimicrobial, antifungal and with good nutrients. The polysaccharide-based edible film has lipid and gas barrier properties with excellent transparency and mechanical strength. In various studies, researchers worked on the development of polysaccharide-based edible film and coating by incorporating plant based natural antioxidants. This was primarily done for obtaining improved physical and chemical properties of the edible film and coating. In future, the technology of developing polysaccharide-based edible film and coating could be used for extending the shelf life and preserving the quality of fruits and vegetables at a commercial level. There is more need to understand the role of edible packaging and sustainability in the food and environment sector.

Through this review paper, possible applications of polysaccharide-based components and their function property in the formation of the edible film and their effect on fruits, vegetables and other food products are discussed after detailed studies of literature from thesis and journal article.