Food Chemistry Commons^™

Enzymatic Extraction Of High-Value Ingredients From Food Waste, Amit Jaiswal, Nissreen Abu-Ghannam

Conference papers

Food waste presents significant concerns with respect to economical, environmental and food security issues. Roughly, one-third of global food production equivalent to 1.3 billion tonnes per annum is wasted. EPA estimates that over 1 million tonnes of food waste is produced annually in Ireland. Common applications of food waste has been either direct disposal in landfill or as an animal feeds. In addition to the regulatory pressure of disposing food waste, there are significant opportunities for recovering a range of valuable compounds from food waste that could find valuable applications in the functional food and pharmaceutical sectors.

Numerous methods have …

Response Surface Methodology Approach For The Optimization Of Lab Fermentation Using Vegetable Based Substrate, Amit Jaiswal, Nissreen Abu-Ghannam, Juan Valverde

Conference papers

In the present studies, an attempt was made to optimize the conditions for the lactic acid bacteria (LAB) fermentation using Irish York cabbage (Brassica oleracea var. capitata alba subvar. conica) as a substrate. Prior to fermentation with Lactobacillus plantarum, York cabbage was blanched at 95°C for 12 min to inactivate surface microflora. To achieve an optimal fermentation condition which would result in higher release of phytochemicals and antioxidant capacity in the broth, Box-Behnken design integrating a desirability approach was used. The optimized factors (fermentation time 36h, solid/liquid ratio 0.25 g/ml and agitation rate 100 rpm) were used for …

Bioactive Potential Of Marine And Terrestrial Vegetables: A Comparative Study, Amit Jaiswal, Gaurav Rajauria, Nissreen Abu-Ghannam

Conference papers

Polyphenols are extensively used in food, beverage, pharmaceuticals and nutraceutical industry for their positive effects on human health. Present study was designed to estimate the differences in polyphenols level and antioxidant capacity between marine and terrestrial vegetables. Considerable variations in the total phenolic content (TPC) and total flavonoid content (TFC) were observed, which ranges from 20.4 to 140.2 mg GAE/g of extracts (dw) for TPC and 15.4 to 50.4 mg QE/g of extracts (dw) for TFC. Furthermore, antioxidant capacity was confirmed by all the extracts. Results showed that marine vegetables had significantly higher polyphenols content and antioxidant property compared to …

Effect Of Solvents On The Extractability Of Phenolic Constituents And Their Antioxidant Capacity From Irish Seaweed, Gaurav Rajauria, Amit Jaiswal, Nissreen Abu-Ghannam

Conference papers

Seaweeds are being used for human consumption in the Orient and help them live longer with low levels of hypertension, cancer and other ailments. The study aimed at extraction of principle constituents using a wide range of solvents and their mixtures on the basis of polarity, from Irish brown seaweeds namely Himanthalia elongata, Laminaria saccharina and Laminaria digitata. All the extracts were screened for total phenolic content (TPC) and their potential antioxidant capacity, using 2, 2´-diphenyl-1-picrylhydrazyl (DPPH) radical and ferric reducing antioxidant power (FRAP) assay. Among all the solvents tested, 60% methanolic extract and equi-volume mixture of chloroform, …

Apple Pomace As A Potential Ingredient For The Development Of New Functional Foods, Sofia Reis, Dilip K. Rai, Nissreen Abu-Ghannam

Conference papers

Apple pomace (AP) is the main by-product of cider industry being mainly composed of carbohydrates and dietary fibre, small amounts of protein, fat and ash. In addition AP is also a good source of phytochemicals such as phenolic acids and flavonoids making AP a valuable source of antioxidants. The common applications of this by-product are the direct disposal to soil in a landfill and for pectin recovery usage. These applications are not sufficient to drain the several tonnes produced every year and studies to valorise the AP for other purposes have gained momentum. AP due to its chemical composition, rich …

Putting The Student In Charge: Adding Value To The Food Chemistry Laboratory Through Student Generated Experiments, Integration Of Transferable Skills And Peer And Audio Feedback, Julie Dunne

Conference papers

This paper describes the implementation of an alternative laboratory practical for a group of third year BSc Nutraceuticals students. The main objectives were to prepare students for the more independent final year research project; to incorporate innovative approaches to feedback; and to integrate key employability skills into the curriculum. These were achieved through building the skills required to ultimately allow students working in groups to research, design and run a laboratory for their class. The project involved innovative approaches to feedback, including weekly feedback sessions, report checklists and audio feedback podcasts. The feedback has been particularly well received, and there …