PL EN


Preferences help
enabled [disable] Abstract
Number of results
2016 | 48 | 259-265
Article title

Pomace in fruit industry and their contemporary potential application

Content
Title variants
Languages of publication
EN
Abstracts
EN
Food economy plays a major role in world development. A food chain, from an economic point of view, means a long series of interdependent management processes, which have the main goal to providing food to people. It consists of many elements like food production, harvesting, processing, storage, and trade. Fruit processing in Poland is a significant part of the Polish economy. During fruit processing for consumption, by-products are also produced, the largest portion of which is pomace. As pomace is a part of fruit, it has big health beefits and application potential. Pomace could be successfully converted into edible products. At the moment fruit pomace is used as in food stock for animals, or thrown away, which can cause environmental pollution and minimises potential. Fruit pomace is a big potential source of energy biomass for the production of biogas and bioethanol. This paper reviews the literature on the possibility of using selected fruit pomace in industry.
Contributors
author
  • Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Kraków, Poland, marekkruczek@gmail.com
  • Department of Bioenergy Technologies, Faculty of Biology and Agriculture, University of Rzeszów, Poland
  • Department of Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Kraków, Poland
References
  • [1] Balasundram N., Sundram K., Samman S., Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chemistry 99 (2006) 191-203.
  • [2] Będkowski W., Majkowska M., Tucki K., Wojdalski J., Zrównoważony rozwój przemysłu rolno- spożywczego i owocowo-warzywnego w kontekście energetyki (wybrane aspekty). Przemysł Fermentacyjny i Owocowo-Warzywny 10 (2014) 16, 49.
  • [3] Bożym M., Florczak I., Zdanowska P., Wojdalski J., Klimkiewicz M., An analysis of metal contentrations in food wastes for biogas production. Renevable Energy 77 (2015) 467-472.
  • [4] El Achkar J. H., Lendormi T., Hobaika Z., Salameh D., Louka N., Maroun R. G., Lanoiselle J.-L., Anaerobic digestion of grape pomace: Biochemical characterisation of the fractions and methane production in bath and continuous digesters. Waste Management 50 (2016) 275-282.
  • [5] Gautam H. R., Guleria S. P. S., Fruit and Vegetable Waste Utilization. Science Tech Entrepreneur, 2007.
  • [6] Górnas P., Mišinaa I., Olšteinea A., Krasnovaa I., Pugajevab I., Lācisa G., Sigerc A., Michalakd M., Solivene A., Segliņaa D., Phenolic compounds in different fruit parts of crab apple: Dihydrochalcones as promising quality markers of industrial apple pomace by-products. Industrial Crops and Products 74 (2015) 607-612.
  • [7] Hang Y. D., Production of fuels and chemicals from apple pomace. Food Technology 3 (1987) 115-117.
  • [8] Nawirska A., Sokół-Łętowska A., Kucharska A. Z., Właściwości przeciwutleniające wytłoków z wybranych owoców kolorowych. ŻYWNOŚĆ. Nauka. Technologia. Jakość 4(53) (2007) 120-125.
  • [9] Nawirska A., Kwaśniewska M., Frakcje błonnika w wytłokach z owoców. Acta Scientiarum Polonorum Technologia Alimentaria 3(1) (2004) 13-20.
  • [10] Nuñez de Gonzalez M.T., Boleman R.M., Miller R.K., Keeton J.T., Rhee K.S., Antioxidant properties of dried plum ingredients in raw and precooked pork sausage. Journal of Food Science 73 (2008) 63-71.
  • [11] Peiretti P. G., Gai F., Fruit and pomace extracts: applications to improve the safety and quality of meat products. Fruit and pomace extracts biological activity, potential applications and beneficial health effects, 2015, pp. 1-28.
  • [12] Prask H., Fugol M., Szlachta J., Biogaz z wytłoków z białych i czerwonych winogron. Przemysł Fermentacyjny i Owocowo-Warzywny 5(6) (2012) 45- 46.
  • [13] Rebecchi S., Bertin L., Vallini V., Bucchi G., Bartocci F., Fava F., Biomethane production from grape pomaces: a technical feasibility study. Environmental Engineering and Management Journal 12(11) (2013) 105-108.
  • [14] Rembowski E., Wykorzystanie odpadów w przemyśle owocowo-warzywnym. Przemysł Fermentacyjny i Owocowo-Warzywny 2 (1998) 22-23.
  • [15] Renard C., Baron A., Guyot S., Drilleau J., Interactions between apple Interactions between apple cell walls and native apple polyphenols' quantification and some consequences. International Journal of Biological Macromolecules 29 (2001) 115-125.
  • [16] Riggio V., Comino E., Rosso M., Energy production from anaerobic co-digestion processing of cow slurry, olive pomace and apple pulp. Renevable energy 83 (2015) 1043-1049.
  • [17] Rynek owoców i warzyw, Zespół Monitoringu Zagranicznych Rynków Rolnych, 2016.
  • [18] Shi N. Q., Cruz J., Sherman F., Jeffries T. W., SHAM-sensitive alternative respiration in the xylose – metabolizing yeast Pichia stipitis. Yeast 19(14) (2002) 1203-1220.
  • [19] Sun J., Hu X., Zhao G., Wu J., Wang Z., Chen F., Liao X., Characteristics of thin layer infrared drying of apple pomace with and without hot air pre-drying. Food Science and Technology International 13(2) (2007) 91-97.
  • [20] Sybirny W., Puchalski Cz., Sybirny A., Metaboliczna inżynieria drobnoustrojów do konstruowania wydajnych producentów bioetanolu z lignocelulozy. Biotechnologia 4(79) (2007) 38-54.
  • [21] Tekin A. R., Dalgıç A. C., Biogas production from olive pomace. Resources Conservation and Recycling 30(4) (2000) 301-313.
  • [22] Wadhwa M., Bakshi, S. P. M., Utilization of fruit and vegetable wastes as livestock feed and as substrates for generation of other value-added products. [In] Utilization of fruit and vegetable wastes as livestock feed and as substrates for generation of other value-added products, autor: Wadhwa M., Bakshi M. P. S., Technical, Food and Agriculture Organization of the United Nations 43, 2013.
  • [23] Wikiera A., Irla M., Mika M., Prozdrowotne właściwości pektyn. Postępy Higieny i Medycyny Doświadczalnej 68 (2014) 590-596.
  • [24] Wisselink W., Toirkens M. J., del Rosario Franco Berriel M., Winkler A. A., van Dijken J. P., Pronk J. T., van Maris AJ A., Engineering of Saccharomyces cerevisiae for Efficient Anaerobic Alcoholic Fermentation of L-Arabinose. Environmental Microbiology 73(15) (2007) 4881-4891.
  • [25] Wojtaszek H., Selected aspects of innovative motivation, World Scientific News, 44 (2016) 1-12.
  • [26] Wojciechowicz A., Gil Z., Wytłoki jabłkowe jako surowiec do produkcji pieczywa pszennego. Cukiernictwo I Piekarstwo 14 (2010) 62-63.
  • [27] Xu Q., Singh A., Himmel M. E., Perspectives and new directions for the production of bioethanol using consolidated bioprocessing of lignocellulose. Current Opinion in Biotechnology 20 (2009) 364-371.
Document Type
article
Publication order reference
Identifiers
YADDA identifier
bwmeta1.element.psjd-39733dba-5534-478d-9212-d23a1f6c987a
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.