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This paper aims to study the effect of orange peel and moringa leaves extracts on microbiological safety, sensory quality, lipid oxidation and color properties of chicken sausages under frozen storage.

Chicken sausages were prepared by using orange peel, moringa leaves extracts and butylated hydroxytoluene (BHT). The sausages were stored in a freezer at −18°C. Samples were taken at a regular interval of 20 days from the day of production to spoilage of sausages and analyzed for microbiological safety, sensory quality, lipid oxidation and color properties.

In comparison to the control sausage, sausages having BHT, orange peel and moringa leaves extract had a significantly (p < 0.05) lower bacterial, yeast and mold count. All the sausages were microbiologically safe for consumption till the 100th day, and the results of the 120th day crossed the permissible limits. Sensory acceptability scores of sausages were good (>6) throughout the storage period. The color values of sausages were not affected by the addition of orange peel and moringa leaves extract. The extent of lipid oxidation increased during storage, and sausages with BHT, orange peel and moringa leaves extract had significantly (p < 0.05) lower values of thiobarbituric acid reactive substances and free fatty acids (FFAs) toward the end of the storage period.

The observations of this paper endorse the use of orange peel and moringa leaves extract in meat products formulation for acceptable storage stability under frozen conditions.

Terpene based cleaning agents, such as Petroferm Inc.'s EC‐7,® are currently being used successfully for cleaning rosin based fluxes from a variety of electronics substrates. However, if rosin undergoes any thermal degradation during the various soldering operations, the effectiveness of the cleaning process becomes acutely dependent on the condition and control of the terpene bath. One of the problems associated with controlling the cleaning process is an ‘ageing’ effect of the cleaning solution as evidenced by a noticeable colour change, substantial increase in viscosity and decrease in cleaning effectiveness. There is, therefore, a critical need for accurately monitoring EC‐7 chemical composition during normal process use. FT‐IR was identified as a suitable analytical technique for convenient and accurate monitoring of the EC‐7 composition. The terpene and surfactant components of EC‐7 have characteristic fingerprints in the IR spectrum. Calibration curves were generated and used to determine the composition of ‘aged’ EC‐7 solutions. As rosin has its own unique IR absorption band, rosin contamination (bath loading) can also be easily determined. These studies demonstrated that the ageing process is governed by both the volatilisation and the oxidation of the terpene component in EC‐7, the relative rates being determined by the specific configuration of the cleaning equipment used.

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 amount of food wasted every year is 1.3 billion metric tonne (MT), out of which 0.5 billion MT is contributed by the fruits processing industries. The waste includes by-products such as peels, pomace and seeds and is a good source of bioactive compounds like phenolic compounds, flavonoids, pectin lipids and dietary fibres. Hence, the purpose of the present study is to review the novel extraction techniques used for the extraction of the bio active compounds from food waste for the selection of suitable extraction method.

Novel extraction techniques such as ultrasound-assisted extraction, microwave-assisted extraction, enzyme-assisted extraction, supercritical fluid extraction, pulsed electric field extraction and pressurized liquid extraction have emerged to overcome the drawbacks and constraints of conventional extraction techniques. Hence, this study is focussed on novel extraction techniques, their limitations and optimization for the extraction of bioactive compounds from fruit and vegetable waste.

This study presents a comprehensive review on the novel extraction processes that have been adopted for the extraction of bioactive compounds from food waste. This paper also summarizes bioactive compounds' optimum extraction condition from various food waste using novel extraction techniques.

Food waste is rich in bioactive compounds, and its efficient extraction may add value to the food processing industries. Hence, compressive analysis is needed to overcome the problem associated with the extraction and selection of suitable extraction techniques.

Selection of a suitable extraction method will not only add value to food waste but also reduce waste dumping and the cost of bioactive compounds.

This paper presents the research progress on the extraction of bioactive active compounds from food waste using novel extraction techniques.

The waste generated in the process of obtaining orange juice (J) may be used as a natural source of bioactive compounds, thus contributing to the profitability and sustainability of the process. To offer orange J as a dried matter would contribute to the integral valorisation of the J waste and also may expand the field of application.

To find out whether the JW matrix protects the bioactive compounds, the study compares the behaviour of the extracts of the compounds against drying with that resulting from drying the JW for further extraction. Dehydration was carried out at 25 or 50 C and gum Arabic (GA) and bamboo fibre (BF) were used as stabilising biopolymers (Bp). Vitamin C (VC) (L-ascorbic and L-dehydroascorbic acids [AA and DHAA, respectively]) and hesperidin (HES) were analysed before and after the drying.

The results suggest that to dry the JW gives a higher yield of bioactive compounds, which are also more stable, than when the extract is dried. Furthermore, both the higher temperature and the presence of the Bp favour the extraction of both VC and HES. In this way, all the waste from the orange J-processing industries is converted into a high-value product to be used for cosmeceutical or nutraceutical purposes and also as an ingredient for human food.

The utilisation of organic waste for use in human food, but also in other sectors, is part of the new economic model that aims to do away with the concept of waste as people know it, focussing on a new paradigm in which each resource is a nutrient for nature, industry or society.

The results suggest that to dry the waste gives a higher yield of bioactive compounds, which are also more stable, than when the extract is dried. Furthermore, both the higher temperature and the presence of the Bp favour the extraction of both VC and HES. In that way, all the waste from the orange J-processing industries are converted into a high-value product to be used for cosmeceutical or nutraceutical purposes and also as an ingredient for human food.

In this case study, we examine how a citrus peel valorising company based in the Netherlands was able to adopt a circular business model while navigating regulatory, managerial, and supply chain-related barriers.

In-depth, semi-structured interviews with key personnel in the company, notes from field observations, photographs of the production process, and documents from a legal judgement served as data for this single, qualitative case study. Data were coded inductively using the in vivo technique and were further developed into four themes and a case description.

Results from our study indicate that the regulatory and political contexts in the Netherlands were critical to the company’s success. Like in the case of most fruitful industrial symbioses, partnerships founded on mutual trust and economically appealing value propositions played a crucial role in ensuring commercial viability. Collaborating with larger corporations and maintaining transparent communication with stakeholders were also significant contributing factors. Lastly, employees’ outlook towards circularity combined with their willingness to learn new skills were important driving factors as well.

In addition to expanding the scholarship on the adoption of circular business models, this research offers novel insights to policymakers and practitioners. It provides empirical evidence regarding the importance of public awareness, adaptable legislation, and harmonised policy goals for supporting sustainable entrepreneurship in the circular economy.

The investigation here reported was undertaken to determine certain physical principles and their application to dehydration problems in general. The project was not carried to the point where it was possible to consider the modifications necessary for the different varieties of fruits and vegetables. Factors leading to the deterioration of dehydrated products and the relation which the condition of the fresh material may bear to this deterioration are important phases of the problem not here considered. Spoilage of raw food is due principally to the growth of moulds and bacteria. This growth does not occur when the soluble solids are sufficiently concentrated through the reduction, by drying or by other means, of the water present in foods. Even if they are not killed, the moulds and bacteria remain dormant and harmless in the absence of a suitable medium for their growth. Changes in composition, flavour and appearance, however, may also be brought about by the action of the enzymes present in practically all foodstuffs. As these natural catalytic bodies are not always inactivated by the treatment which stops mould and bacterial action they must be considered in working out methods of dehydration. The outstanding advantage of drying as a method of preserving foods is that the weight and bulk of the products are greatly reduced, thus making possible economy in storage and transportation. The production cost of dehydration compares favourably with that of canning. Dried fruits and vegetables are almost as convenient for use in the home as the fresh products. They need no peeling or other preliminary treatment, and soaking and cooking can often be combined. Only the quantity required need be used when the package is opened; the rest will keep in good condition for a reasonable time. “Dried,” “sun‐dried,” “evaporated” and “dehydrated” are the terms most commonly used to describe dried products. Dried indicates drying by any means; sun‐dried indicates drying without artificial heat; and evaporated implies the use of artificial heat. Evaporated refers more particularly to the use of artificial heat in driers depending for their air circulation on natural draught, while dehydrated implies mechanical circulation of artificial heat. The commercial dehydration of fruits has reached a more advanced stage of development than has the commercial dehydration of vegetables, owing largely to the fact that the public is familiar with sun‐dried and evaporated fruits, whereas it knows comparatively little about dried vegetables. During the World War 8,905,158 lbs. of dehydrated vegetables, divided as follows, were shipped to the United States Army overseas: Potatoes, 6,437,430lbs.; onions, 336,780; carrots, 214,724; turnips, 56,224; and soup mixture, 1,860,000. In the years immediately following 1919 the drying of vegetables declined rapidly, and for the last 10 years or more production has been compartively small. To be successful, a dehydration plant must be built where fresh materials are plentiful and reasonable in price. A diversity of products makes possible an operating season long enough to keep the overhead expenses down to the minimum. The products dried, however, should be limited to those for which a ready market exists. The only satisfactory method of operating is to contract for a sufficient acreage to take care of the needs of a plant at a price which will permit both the grower and the drier to make a profit. Material to be dried must be carefully sorted so as to be free of mould, decay and other defects that would lower the grade of the finished product. The stone fruits (apricots, peaches, cherries and plums) must be sufficiently firm to permit mechanical pitting without tearing. Where they are prepared by manual labour they must not be so soft as to stick to the trays. Apples and pears must not be so soft as to crush in the coring and peeling machines. Berries, cranberries and grapes are usually dried whole. Fruit that needs trimming must be avoided, as it not only adds to the cost of operation, but also lowers the grade of the final product. Vegetables, such as beans (snap), cabbage, carrots, celery, corn, parsnips, potatoes, pumpkin, spinach, squash and turnips, are sliced, shredded, diced or cut in desired pieces before drying. Dehydration does not improve the quality of fresh fruits or vegetables, nor does it provide for the satisfactory use of unsound products. At best the process can only conserve the original constituents of the foods, minus replaceable water. Careful handling reduces labour and waste. Bruised tissue is especially susceptible to discolouration and decay. Individual pieces prepared from good stock are more uniform and attractive than those from heavily trimmed stock. Raw materials should be as carefully washed and cleaned for dehydration as for table use. Much of the washing machinery used in canning is suitable for use in dehydration plants. A rotary cylindrical washer equipped with a water‐spraying system is very satisfactory for washing many types of products. Soft or easily broken fruits and vegetables may be washed by passing the trayed material between several sprays of cold water. The segregation of fresh fruits and vegetables according to size facilitates both the preparatory handling and the drying. One type of grader consists of a perforated metal plate, 3 by 10 feet, or larger. The perforations are in sections of varying size, and the plate is inclined and mechanically agitated in order to insure an even flow of the material in one direction. The product is separated according to size by being passed through the perforations. Perforated plates are also used in stacks. Several plates, each stamped with holes of a uniform size, the holes varying in size with each plate, are set one above the other, with 6 inches or more between plates. They are arranged so that the holes are progressively smaller from top to bottom. Another grader sorts out easily rolling materials according to diameter. As a mechanically driven cable rolls the materials along an opening that increases in width, the product falls through and is collected according to size. A grader based on the same principle passes the product down a chute the floor of which consists of rollers placed at increasingly greater distances apart. As the product rolls along the chute it is separated in progression according to size.

This study aims to demonstrate that orange-derived and lemon-derived systems can be used in continuous processes as efficient adsorbents to the entrapment of some anionic and cationic dyes in the textile dyeing wastewater effluents.

Physically and chemically modified orange and lemon mesocarps are used as natural adsorbents for the cationic dyes Basic Blue 3, Basic Yellow 21, Basic Red 18 and Basic Green 4 and the anionic dyes Acid Blue 264, Acid Yellow 49 and Acid Red 337, all commonly used in the textile dyeing industry. Adsorption capacities of the orange-derived and lemon-derived adsorbents on the dyes are studied simulating a batch and continuous industrial processes.

Results demonstrate that treated orange mesocarp (orange-derived adsorbent) can adsorb up to 97% of cationic Basic Green 4 in 30 min, whereas the lemon mesocarp (lemon-derived adsorbent) can retain up to 88% within the same time. In the case of anionic, 91% Acid Blue 264 is adsorbed by the orange mesocarp in 15 min, whereas 92% is adsorbed by the lemon homologue within the same time.

As far as the authors know, physically and chemically modified orange and lemon mesocarps have not been used on the removal of cationic (Basic Blue 3, Basic Yellow 21, Basic Red 18 and Basic Green 4) and anioinic (Acid Blue 264, Acid Yellow 49 and Acid Red 337) dyes of textile dyeing wastewater industry. It is a costless and efficient treatment that supposes, on the one hand, an eco-friendly and feasible process for discolouration of wastewater and, on the other, a valorisation (upcycling) of orange and lemon peels, which are not currently used.

Research on cancer chemopreventive properties of fruits has increased in recent years. Polyphenols have been suggested to exert such effects. The purpose of this paper is to determine the cytotoxic activity of Mangifera pajang (bambangan) and Artocarpus odoratissimus (tarap) crude extracts against selected cancer cell lines (i.e. ovarian, liver and colon cancer) and to compare the amount of selected polyphenols (phenolic acids, flavanones, flavonols and flavones) in the kernel, peel and flesh of M. pajang; and the seed and flesh of A. odoratissimus.

Cytotoxicity activity of the extracts are investigated using MTT (3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyltetrazolium bromide) assay while polyphenols are determined using high performance liquid chromatography.

The results show that only the kernel and peel extracts from M. pajang display cytotoxic activity in liver and ovarian cancer cell lines with IC₅₀ values ranging from 34.5 to 92.0  μg/ml. The proliferation of colon cancer cell line is inhibited only by the kernel of M. pajang with IC₅₀ value of 63.0  μg/ml. The kernel and peel from M. pajang contains a broad range of polyphenol phytochemicals which might be responsible for the cytotoxicity activity against selected cancer cell lines.

Previous reports have indicated that both M. pajang and A. odoratissimus contain high antioxidant properties. This study further determines the phytochemicals profiling in both fruits, which might contribute to the antioxidant activity. Besides that, the result from this study shows that the waste of the fruits (i.e. kernel and peel) contain superior phenolic phytochemicals and display better anticancer potential compared to the flesh; suggests the use of them in health‐industry application. Utilization of all parts of the fruits (i.e. flesh, seed, kernel and peel) for the development of nutraceutical and functional food application is suggested.

The following definitions and standards for food products have been adopted as a guide for the officials of this Department in enforcing the Food and Drugs Act. These are standards of identity and are not to be confused with standards of quality or grade; they are so framed as to exclude substances not mentioned in the definition and in each instance imply that the product is clean and sound. These definitions and standards include those published in S. R. A., F. D. 2, revision 4, and those adopted October 28, 1936.