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Recycling, in its literal sense, is the recycling of obsolete recyclable waste materials into manufacturing processes as raw materials through various recycling methods. We can say that a lot of waste is generated in environmental and industrial terms. Sunflower (Helianthus annus L.) is one of the major oil crops grown in the world for the production of edible and biodiesel oil. A large number of plant and raw material wastes, especially those used in food products, are recycled into cleaning, health, cosmetic and industrial products. In this study, the cold-pressed oil and pulp obtained from the seeds of the sunflower plant were evaluated and transformed into an added-value cosmetic product. Especially the fact that it contains other valuable compounds such as phenolic compounds, fatty acids, fibers, vitamins, minerals and polyphenols increases the popularity of the value-added product. Within the scope of our work, we produced two value-added products. These products are creams containing sunflower oil, which has nourishing, moisturizing and protective properties and the other product is a skin mask containing sunflower pulp. As our university specializes in added-value agricultural products, our product production is increasing day by day. [ABSTRACT FROM AUTHOR]

Tamarind is widely consumed as fruit and spices in India. Tamarind contains pulp, seeds, shell and fibres. The pulp, which makes up between 30 and 50% of the mature fruit, is rich in reducing sugars, pectin, protein, fiber, and cellulose substances. Study of various physical engineering properties such as moisture content, fruit size, length, width, thickness, and weight (pulp, seed, shell, etc.) is important for designing the post-harvest machineries of tamarind. Major unit operations for processing of tamarind includes drying, dehulling, deseeding, pressing and storage. Traditional and mechanical approaches are used for these operations. Mechanical approaches of tamarind processing are carried out by dehuller and deseeder machinery. One of the crucial unit procedures in the processing of tamarind is deseeding which can be done by deseeder, mechanically. Processing of raw tamarind into value-added goods may increase its worth in addition to increase in shelf life. Additionally, it boosts the income of producers and processors. Value added products of tamarind are pulp, tamarind juice concentrate, tamarind pulp powder, tamarind pickle, tamarind jam, tamarind syrup, tamarind candy, tamarind kernel powder, dried fruit block, tamarind chutney and beverages. Tamarind is also rich in major amino acids phytochemicals and hence it carries the properties of antidiabetic, antibacterial, antivenomic, antioxidant. This paper provides an overview of the engineering properties, processing technologies, value added products, technologies and machineries developed/available for tamarind and its health benefits which will further help in machinery, protocol, technology and product design and development. [ABSTRACT FROM AUTHOR]

Pickled tea is an ethnic fermented product produced using Assam tea (Camellia sinensis var. assamica) leaves. It is produced in large quantities every year and the liquid waste from its production is estimated to be up to 2500 mL per every kilogram of pickled tea production. To reduce the waste, pickled tea juice remaining from the process was developed into (1) pineapple kombucha and (2) formulated functional drinks as "value added" products. The juice used for making kombucha was collected at 15 days of pickled tea fermentation due to its high value in antioxidant activity (previous study, 2250 µmol TE per g DW). After fermenting the juice with starter culture, the properties of pineapple kombucha were assessed at 0, 1, 3, 5, 7, 9, 11 days. Results showed that the total phenolic of pineapple kombucha was reduced, while antioxidant assay (FRAP and ORAC) slightly increased. The most suitable fermentation period of pineapple kombucha was at day 3. The formulated drink was made from mixing pineapple kombucha with ginger and lemon juice at various ratios including 100:0:0, 80:10:10 and 80:15:5. The ratio 80:10:10 gave the highest TP and antioxidant activity for the functional drink. In addition, for sensory analysis, liking attribute of 80:15:5 fermented juice kombucha pineapple favor was significantly higher compared to other formulations. The study demonstrates the promising second fermentation process of by-product juice from pickled tea production for the conversion to value-added functional drink with reasonable antioxidant properties. [ABSTRACT FROM AUTHOR]

Purpose: Coffee pulp (CP), a by-product of coffee processing industry, was valorized as a functional food ingredient by exploring effects of different extractions on its phytochemicals and formulation of a novel beverage with probiotic kefir micro-organisms. Methods: Wet coffee pulp was vacuum dried, pre-treated using steam (SCP) and viscozyme (VCP) followed by aqueous extraction of its phytochemicals. Subsequently, probiotic CP beverage (PB) was formulated from SCP adding kefir cultures and evaluated for physicochemical characteristics, sensory properties and shelf life. Results: Proximate constitution of CP revealed considerable amounts of proteins (8.74 ± 1.6%), crude fiber (9.84 ± 1.8%), calcium (97.8 ± 5.2 mg/100 g) and potassium (410 ± 13.1 mg/100 g). Extraction of bio-actives using pre-treatments resulted with maximum recovery of total polyphenols (TP) and total flavonoids (TF) in SCP (14.5 ± 1.2 mg CGAE/g CP and 6.6 ± 1.2 mg CE/g CP) followed by chlorogenic acid (2.7 ± 0.5 mg/g), caffeine (2.9 ± 0.3 mg/g) and anthocyanins (0.44 ± 0.04 mg/g) corresponding to substantial antioxidant activity as compared to VCP. SCP resulted significant α- amylase (IC50 = 13.2 ± 2.2 mg/ml) and α- glucosidase (IC50 = 18.5 ± 2.1 mg/ml) inhibition demonstrating anti-diabetic potential. PB resulted with improved physicochemical properties and nutrients with a calorific value of 42.58 ± 15 kcal. Organoleptics recorded higher acceptance of PB and its shelf life studies of depicted survival of the organisms up to 30 days. Conclusion: Thus PB developed from CP with supplementation of kefir can serve as a novel healthy value added product providing sustainability to the coffee industry. [ABSTRACT FROM AUTHOR]

The natural, bio-degradable features and chemical constituents of the sugarcane bagasse (SCB) have been attracting interest as a tremendously practicable and versatile ingredient in composite materials. Eco-friendly and low value concerns have set the momentum for material science researchers to identify green substances that supply low pollutant indexes. SCB have been used as raw material for manufacturing of composite substances at multiple levels of properties and performances. This paper presents a historical point of view on the clarification of SCB and use of SCB as a value added product. This review paper also highlights the variety of method concerned in the manufacturing product from SCB. Studies on the impacts, performances and purposes of SCB in its unique condition; converted forms; dealt with appropriate chemical substances and processes, in aggregate with substances of distinct properties and manipulation of manufacturing methodologies have also been discussed from available literature. [ABSTRACT FROM AUTHOR]

Summary: Orange is a citrus plant that belongs to Rutaceae family and is widely produced and processed around the world for the production of several products, including orange juice, which is associated with the production of relatively high‐volume of orange peel. This by‐product is sometimes discarded as a waste in the environment. The valorisation of food waste is the point of interest and orange peel, as a food waste, can be used as a source of value added essential oil. Recently, several advanced extraction techniques, including ultrasound, microwave, enzymatic and supercritical fluid extraction, have been proposed to valorise this by‐product. Each of these methods has its advantages and disadvantages and there is no published review regarding this subject. This work aims to review the recent findings on the applicability, benefits and drawbacks of orange oil extraction methods for orange peel valorisation. [ABSTRACT FROM AUTHOR]

In this work, we are interested in studying the investment challenges of packaged reconstituted milk production in Southwest of Algeria. To reach this objective, we have calculated the cost price of two products (pasteurized milk and fermented milk) which present the main production line of the dairy factory of Bechar, to assess the profitability of the company. The cost price of milk was calculated from the general balance that shows all the movements of the accounts which we have established the table of counting results 'TCR' corresponding to the different charges directly related to the milk manufacturing. The analysis of spending data showed that for this factory, the cost price of one liter of pasteurized milk was estimated at 27.06 DZD/L compared to fixed selling price at the dairy factory level (23.20 DZD/L), which reveals a deficit of -3.86 DZD/L (-16.63%), while produced fermented milk showed a profit of +14.65 DZD/L representing a margin of distribution equivalent to (+60.16%) of the cost price that was estimated at 24.35 DZD/L. This study provides a platform which can be used, not only, to define the ability of dairy factory to overcome competitive market challenges, but also the pre-requisite programs (PRP) installation challenges required to implement a quality system promoting the quality of milk and dairy products. [ABSTRACT FROM AUTHOR]

Oils and fats are playing major role in human diet and health applications, coconut oil which is widely used as food source and in the manufacture of soaps, hair oil, cosmetics and other industrial products. Coconut oil is the major oil producing more than 93 countries in the world and serving to the human in different ways. Virgin Coconut Oil (VCO) differs from the commercial coconut oil in the way of its processing, normally extracted from fresh coconut kernel without any chemical processes, it is abundant in vitamins, minerals and anti-oxidants, thus making it the 'mother of all oils'. VCO is a edible grade value added product from coconut with numerous applications for mankind. VCO has its remarkable role in the different fields like food, Medicine, Cosmetics and Nanotechnology. Due to these applications it is considered as valuable oil. Ample researchers published different production methods and application of VCO in different fields of science. In the production of VCO there are different process were reported, in the process different solid and liquid products are producing as the byproducts. In this review production methods and their applications in food, medicine, ano-technological, cosmetic applications and physical and chemical characters were reviewed. Finally different by-products from the VCO production and their reported potential applications are also included. [ABSTRACT FROM AUTHOR]