Practical Scientific Institute of Horticulture and Food Technology

of the Republic of Moldova

Innovative food processing

solutions for sustainable

bio-based economy

Presenter: Dr. Janna Cropotova,

senior researcher

DANUBE-INCO.NET CLUSTERING

WORKSHOP FOR THE DEVELOPMENT

OF BIO-BASED ECONOMY IN THE

DANUBE REGION

19-20 July 2016,

Budapest, Hungary

"The Earth," he said, "is a large and very complex

lifeboat. We still do not know what can or can't be

done with a proper distribution of resources and it is

notorious that to this very day we have not really

made an effort to distribute them. In many places on

Earth, food is wasted daily, and it is that knowledge

that drives hungry men mad.“

Isaac Asimov, “The Bicentennial Man and Other Stories”

Transition to a bio-based

economy is essential for

stimulating innovation and

green economic growth, as

well as further global

development!!!

shift to a bio-based economy

Food and

agricultural

wastes:

- pomace;

- seeds;

- bran;

- etc.

- dietary fiber (pectin,

cellulose, etc.);

- bio-active substances

(resveratrol, quercetin, etc.);

- essential oils and extracts;

- etc.

Recovery of active bio-ingredients from food wastes by supercritical fluid extraction

Supercritical fluid extraction (SFE) provides an unique possibility for

recovery valuable extracts from food wastes and bio-products in

comparison with traditional separation methods (steam distillation,

solvent extraction with ethylene glycol, alcohol, hexane).

Solvent separated from the extract can be recycled.

Moreover, there is not any trace of solvent in the extracts

obtained by supercritical fluid extraction.

Extracts obtained from food wastes by SFE

technique may be recommended for use in

the cosmetic, pharmaceutical and food

industries depending on their chemical

composition of volatile constituents.

The Laboratory has been

conducting a number of

research investigations

directed toward extracting

valuable bio-active

components from walnut

kernel and food wastes

(tomato, pumkin and grape

seeds).

Experimental samples of fresh tomato

canning waste products (seeds + skin):

a) integral; b) milled;

c) tomato pomace after CO2-extraction

a b c

Different CO2-extracts from

tomato canning waste products

Tomato industries produce large amounts of solid

wastes, up to 3–4% of the processed fruit,

consisting mainly of skins and seeds. As a

consequence, most of the original lycopene in

tomatoes is wasted, while being used, without

further treatment, as animal feed. Lycopene’s

major commercial use is as a colouring agent in

the feed, food, nutraceutical and pharmaceutical

industries. Therefore, the extraction of this

valuable compound could be a good alternative

to the valorization of this by-product, which will

greatly support global bio-economy.

Bio-active substances

CO2-extracts

from tomato

seeds

Linoleic acid (ω-6), % 54-78

Total carotenoid content, mg %

β-carotene equiv.0,7-1,1

Total tocopherol content, mg %

tocopherol equiv.150

Lycopene 0,6-0,94

Collecting tomato canning waste products

under industrial conditions

Fatty-acid composition of oil and CO2-extract obtained from

tomato seeds

Fatty acids

CO2 -extract

from tomato

peel and seeds

Tomato oil

extracted by

using Soxhlet

method

Tomato oil

extracted

with hexan

Tomato

oil

extracted

by CO2-

extraction

Myristic acid C14:0 traces 1,5 0,05-0,2 -

Palmitic acid C16:0 17,45 16,9 11,6 -12,8 13,0-13,5

Stearic acid C18:0 4,27 9,5 3,0-4,7 5,0-5,9

Arachidonic acid C20:0 - 0,8 0,5 2,8

Palmitoleic acid C16:1 - 3,3 - -

Oleic acid C18:1 24,94 29,7 23,7-36,6 21,8-22,5

Linoleic acid C18:2 50,84 37,6 42,5-54,3 55,8-57,0

Linolenic acid C18:3 1,90 traces 2,2-3,0 -

Erucic acid C22:1 - - 1,8-2,7 -

Tomato oil and extract of good quality is usable

for the both cosmetics and food industry

Bio-antioxidants

Peel Pulp Seeds

(mg/100g)

Lycopene 10,7-22,0 6,3-15,2 1,6-3,9

Ascorbic acid 25,5-33,2 25,0-47,7 9,9-16,4

Phenolic substances 27,9-44,2 12,5-16,6 15,4-20,9

Valuable compounds in different parts of tomato fruit

Fatty acids

CO2 -extract

from tomato

peel and seeds

Myristic acid C14:0 traces

Palmitic acid C16:0 11,54

Stearic acid C18:0 3,71

Total saturated fatty acids 15,25

Oleic acid C18:1 14,43

Linoleic acid C18:2 70,32

Linolenic acid C18:3 -

Total polyunsaturated

fatty acids

84,75

Composition of grape seed

pomace after CO2-extraction

Moisture, % 6,52

Carbohydrates, % 38,0

Fat, % 6,07

Fiber, % 32,7

Recovery of active bio-ingredients from grape seeds by supercritical fluid extraction

Fatty-acid composition of CO2-extract

obtained from grape seeds

Different CO2-extracts from grape seeds

Pepper seeds by virtue of their abundant

availability in the agricultural ecosystem possess a

big potential to become excellent sources of

capsaicinoids (capsaicin, dihydrocapsaicin, etc.)

with application in several industries.

Recovery of active bio-ingredients from pepper seeds

by ultrasonic extraction

Principle of extraction valuable bio-ingredients

from pepper seeds by ultrasonic extraction

Ultrasound waves are high-frequency sound waves above human hearing capacity

(above 20 kHz), which pass through solid, gas, and liquid media

Benefits of using ultrasound in solid−liquid extraction include an increase of extraction

yield and faster kinetics. It facilitates the extraction of heat sensitive compounds with

minimal damage. Equipment costs are lower than other novel extraction techniques.

Corn sticks97,5 (with 7 %

СО2-pomace)

Salt 2,0

Condiments „Anise” 0,5

Corn sticks82,5 with 7 %

СО2-pomace)

Salt 2,0

Condiments „Anise” 0,5

Vegetable oil15,0 (with 3,3

СО2-extract)

Maize extrudates enriched

with CO2-extract and pomace

Extrusion technology for manufacturing food products with health benefits

Sorghum Oryzoidum or soryz has great

possibilities for valorization in alimentation

of consumers with intolerance to gluten.

Croup obtained from soryz has a protein

content of around 10 %.

Extrusion-technology is gaining increasing popularity in the global

agro-food processing industry, particularly in in the production of

nutritious foods. The product exits the extruder through a

die where it usually puffs and changes texture from

the release of steam and normal forces.

Development of functional oil blends with optimal ratio

between polyunsaturated fatty acids

№

Oil blend compositionFatty acid

composition, %

Ratio

between

polyunsatu

rated fatty

acids, %oil type ratio, %

linolenic

acid

ω-3

linoleic

acid

ω-6

1Sunflower oil 60

4,40 23,12 1 : 5,2Rapeseed oil 40

2Sunflower oil 90

4,85 24,62 1 : 5,1Linseed oil 10

3Sunflower oil 50

3,75 39,32 1 : 10,5Soybean oil 50

4Sunflower oil 75

2,75 27,02 1 : 9,8Mustard oil 25

Development of mayonnaises on the

basis of functional oil blends with

optimal ratio between

polyunsaturated fatty acids

№Oil blend

composition

Ratio,

%

Ratio between

polyunsaturat

ed fatty acids,

%

1Sunflower +

rapeseed oil

51

498-11 : 1

2Soybean +

rapeseed oil

84

167,9-10 : 1

3Rapeseed +

maize oil

68

323,6-4,6 : 1

Physicochemical characteristicsMayonnaise samples

1 2 3

Fat content, % 39,2 41,6 30,9

Moisture, % 48,8 45,9 55,3

Acidity % acetic acid echiv. 0,39 0,43 0,43

pH 4,4 4,6 4,8

Dynamic viscosity at t=20 ºC, Pa·s 5,1 11,0 7,8

Peroxid value, mmol activ O2/kg 3,2 6,7 4,4

Physicochemical characteristics of

mayonnaises with optimal ratio between

polyunsaturated fatty acids

Formulations of mayonnaises developed on

the basis of functional oil blends with optimal

ratio between polyunsaturated fatty acids

Development of functional bread and bakery products

- bread enriched with iodine;

- bread enriched with micro- and macroelements and vitamins;

- bread and bakery products enriched with dietary fiber

C – control sample (without inulin)

Bread sample Acidity, º Porosity, % Moisture, %

Sample nr. 1 1,6 78,07 41,20

Sample nr. 2 1,6 76,28 40,00

Sample nr. 3 (control) 1,7 75,80 42,30

Amount of inulin

added to bread

formulations is

1,54%.

Amount of added

ascorbic acid,

g/100 g

Quality characteristics

Ascorbic acid content, mg/100 g Retention of ascorbic acid, %

Cherry jam

- 1,9 45

0,050 45,6 84

0,250 242 95

0,375 350 92

Strawberry jam

- 14,9 59

0,050 59,5 79

0,075 83,7 84

0,100 113,5 91

Development of low-sugar fruit jams with high biological value

Preparation of low-sugar jams is not

time-consuming due to the fact that less heat

treatment is required for the product concentration

in comparison to traditional technology which provides

an economic benefit to customers, manufacturers and investors.

Additional enrichment of fruit jams with ascorbic

acid leads to an increase in the total polyphenol

content, which significantly raises the overall

antioxidant activity of the product.

Development of heat-stable fruit fillings

with prebiotic dietary fiber

Nowadays, fruit desserts are among the fastest growing

segments of the food industry, benefiting from high

consumer demand for palatable fresh-fruity flavor and

ready on-the-go snacks and meals.

Total soluble

solids, Brix

Inulin

content,

% w/w

Pectin

content,

% w/w

Fruit part,

% w/w

30 ÷ 35 0.7 0.6 450

36 ÷ 39 0.5 0.9 450

40 ÷ 60 0.6 0.8 500

40 ÷ 60 0.5 1.0 500

61 ÷ 64 0.5 0.9 550

Optimal formulations of high-quality

heat-stable fruit and vegetable fillings

Heat-stable fruit fillings with low energy intake developed on the basis of

inulin and pectin contain in every 100 g of the product from 4.2 g to 6.1 g

dietary fiber, which satisfies more than 16% of the dietary need for adults

according to the dietary recommendations set by the WHO / FAO.

Dietary fiber for stabilization of

frozen toppings and ice-cream

Air

50%

Dietary fiber

Air

Sugar

molecules:

anti-freeze

effectIce crystals:

10-30% (frozen water)

Adding dietary fiber will help to

reduce the glass transition

temperature of the product

Fostering a sustainable use of raw materials and

their recovery can significantly contribute to bio-

based economy through achieving the following

results:

- Building competitive bio-industries — new

business opportunities, higher potential for value

creation through re-use of waste materials and

European market leadership.

- A sustainable food chain — contribution to

global food security, new agricultural practices to

avoid competition between food and non-food use

of biomass.

- Developing the European science base and

stimulating high-skilled jobs — new integrated

structures between researchers and stakeholders,

European leadership through knowledge and

technology transfer and employment stimulus to

rural and regional development.

We are quite interested in strong

R&D collaboration in the

framework of international

projects with YOU!

PRACTICAL SCIENTIFIC INSTITUTE OF HORTICULTURE

AND FOOD TECHNOLOGY

Republic of Moldova

Laboratory “Food Technology”

Tel.: +373 22 793 961; +373 22 787 709;

Email: jcropotova@gmail.com