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Shehzad Hussain
ERA-Chair for Food (By-) Product Valorisation Technologies (VALORTECH), Estonian University of Life Sciences, Fr.R. Kreutzwaldi 56/5, 51006 Tartu, Estonia

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Journal article
Published: 09 June 2021 in Foods
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Sea buckthorn pomace is a valuable industrial waste/by-product obtained after juice production that contains bioactive, health-promoting dietary fibres. This pomace finds usage as animal feed or simply discarded, owed to the lack of appropriate handling or processing facilities. The present study was aimed to evaluate the effects of green extraction technologies such as ultrasonic-assisted extraction on the yield of soluble dietary fibre (SDF) from sea buckthorn pomace. Response surface methodology (RSM) coupled with Box–Behnken design (BBD) was applied for optimization of SDF yield. The effects of sonication temperature (60–80 °C), sonication power (100–130 W) and extraction time (30–60 min) on the yield of SDF were also investigated. Furthermore, colour measurement and hydration properties of sea buckthorn pomace powder (STP) and dietary fibre fractions (SDF and insoluble dietary fibre, IDF) were also investigated. From the RSM results, the optimal sonication temperature (67.83 °C), sonication power (105.52 W) and extraction time (51.18 min) were identified. Based on this, the modified optimum conditions were standardised (sonication temperature of 70 °C, sonication power of 105 W and extraction time of 50 min). Accordingly, the yield of SDF obtained was 16.08 ± 0.18%, which was close to the predicted value (15.66%). Sonication temperature showed significant effects at p ≤ 0.01, while sonication power and extraction time showed significant effects at p ≤ 0.05 on the yield of SDF. The result on colour attributes of STP, SDF and IDF differed (L* (STP: 54.71 ± 0.72, IDF: 72.64 ± 0.21 and SDF: 54.53 ± 0.31), a* (STP: 52.35 ± 1.04, IDF: 32.85 ± 0.79 and SDF: 43.54 ± 0.03), b* (STP: 79.28 ± 0.62, IDF: 82.47 ± 0.19 and SDF: 71.33 ± 0.50), and ∆E* (STP: 79.93 ± 0.50, IDF: 74.18 ± 0.30 and SDF: 68.40 ± 0.39)). Higher values of hydration properties such as the water holding, swelling and oil holding capacities were found in SDF (7.25 ± 0.10 g g−1, 7.24 ± 0.05 mL g−1 and 1.49 ± 0.02 g g−1), followed by IDF (6.30 ± 0.02, 5.75 ± 0.07 and 1.25 ± 0.03) and STP (4.17 ± 0.04, 3.48 ± 0.06 and 0.89 ± 0.03), respectively. Based on our results, response surface methodology is recommended to be adopted to optimize the ultrasonic-assisted extraction to obtain maximum yield of SDF from sea buckthorn pomace. These results can be of practical usage while designing future functional food formulations using sea buckthorn pomace.

ACS Style

Shehzad Hussain; Minaxi Sharma; Rajeev Bhat. Valorisation of Sea Buckthorn Pomace by Optimization of Ultrasonic-Assisted Extraction of Soluble Dietary Fibre Using Response Surface Methodology. Foods 2021, 10, 1330 .

AMA Style

Shehzad Hussain, Minaxi Sharma, Rajeev Bhat. Valorisation of Sea Buckthorn Pomace by Optimization of Ultrasonic-Assisted Extraction of Soluble Dietary Fibre Using Response Surface Methodology. Foods. 2021; 10 (6):1330.

Chicago/Turabian Style

Shehzad Hussain; Minaxi Sharma; Rajeev Bhat. 2021. "Valorisation of Sea Buckthorn Pomace by Optimization of Ultrasonic-Assisted Extraction of Soluble Dietary Fibre Using Response Surface Methodology." Foods 10, no. 6: 1330.

Review
Published: 03 July 2020 in Sustainability
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Agri-food industries generate enormous amounts of fruit and vegetable processing wastes, which opens up an important research area aimed towards minimizing and managing them efficiently to support zero wastes and/or circular economy concept. These wastes remain underutilized owing to a lack of appropriate processing technologies vital for their efficient valorization, especially for recovery of health beneficial bioactives like dietary fibers. Dietary fiber finds wide applications in food and pharmaceutical industries and holds high promise as a potential food additive and/or as a functional food ingredient to meet the techno-functional purposes important for developing health-promoting value-added products. Based on this, the present review has been designed to support ‘zero waste’ and ‘waste to wealth’ concepts. In addition, the focus revolves around providing updated information on various sustainability challenges incurred towards valorization of fruit and vegetable wastes for extraction of health promoting dietary fibers.

ACS Style

Shehzad Hussain; Ivi Jõudu; Rajeev Bhat. Dietary Fiber from Underutilized Plant Resources—A Positive Approach for Valorization of Fruit and Vegetable Wastes. Sustainability 2020, 12, 5401 .

AMA Style

Shehzad Hussain, Ivi Jõudu, Rajeev Bhat. Dietary Fiber from Underutilized Plant Resources—A Positive Approach for Valorization of Fruit and Vegetable Wastes. Sustainability. 2020; 12 (13):5401.

Chicago/Turabian Style

Shehzad Hussain; Ivi Jõudu; Rajeev Bhat. 2020. "Dietary Fiber from Underutilized Plant Resources—A Positive Approach for Valorization of Fruit and Vegetable Wastes." Sustainability 12, no. 13: 5401.