K Nn mK - Amecamex.org.mx

FSB1 – 2004
Food Science and Biotechnology in Developing Countries
the key components needed, e.g. γ-decalactone or the complex peach flavor aroma, such substances
are produced in the prime processing module.
The sustainability concept offers excellent possibilities to be used for the production of value-added
products by biotechnological processes [21] [22]. Biotechnological processes include the production of
chemical substances like organic acids, sugars, alcohol or aroma compounds as well as different
enzymes and proteins.
Another promising possibility for the utilization of organic residues in the frame of green productivity is
the development of multifunctional food ingredients (MFI). In the mentioned context MFI have to be
understood as natural ingredients taking over food additive functions during processing and /or add a
further benefit to the final product.
Several research groups have been working on the development of multifunctional ingredients from
vegetable residues and its application in different food products. The crude fiber content combined
with at least one other property enables them to fulfill several functions in food as exhibited in Table 2.
Table 2: Food properties and quality influenced by multifunctional food ingredients [23]
Operating areas of multifunctional food ingredients due to food properties and quality
(1) Nutritional and healthy quality
(2) Food product structure
e.g. vitamin content, dietary fiber content
e.g. porosity, network structure
(3) Sensorial properties
(4) Physical properties
e.g. texture/ structure, mouth feel, freshness
e.g. density, viscosity
(5) Processing properties
e.g. water binding ability, emulsifying properties
The high crude fiber content of the vegetable pomace, see Table 3, suggests its utilization as a crude
fiber “bread improver”. One reason for the low dietary fiber uptake is the non-acceptance of whole
meal products in large parts of the population. An enrichment of different products with crude fiber
compounds can thus raise the dietary fiber uptake, if the food products are not strongly modified. The
macromolecular structure of the fiber must not be changed during the transformation of the residue
into a food compound, and the fiber material has to be of food grade.
Table 3: Content and composition of dietary fiber of some residues [23][24][25][26]
Residues
Fiber
Pectin Lignin Cellulose
Total Insoluble Soluble
Apple pomace 62.5 48.3 14.2 15.69 18.2 -
Barley pomace 65.3 62.1 3.2 - - -
Carrot pomace 29.6 18.9 10.7 22-25 - -
Cocoa pod
bean shells
husks/
[27]
36.3 - - 6 - 13.7
Corn cobs -
- b
43 - 17 [28] 32
Kiwi pomace 25.8 18.7 7.1 7.25 3.2 -
Lemon peel 50.9 28.2 22.7 25.23 5.5 -
Lemon pulp 45.8 26.0 19.8 12.02 2.9 -
Olive cake 69.4 65.7 3.7/ 15.5 [9] b 4.10 37.2/ 35.4 [9] 18.4 [9]
Pea pots 90.1 84.7 5.4 - - -
Peach pomace [29] 54.5 35.4 19.1 - - -
Pear pomace 43.9 36.3 7.6 7.05 5.2 -