Biorefinery concept for discarded potatoes: Recovery of starch and bioactive compounds

The integral valorisation of discarding potatoes from three local varieties using processes of low environmental impact to recover the starch contained in the flesh as well as the bioactive compounds present in the skin or in the processing wastewaters was studied. The remaining flesh after starch extraction was also recovered to further processing. The extraction of starch and active extracts using environmentally friendly technologies, the physicochemical and phytochemical characterisation of the extracts, the formulation and mechanical characterisation of the corresponding functional hydrogels, have allowed proposing potential food and non-food applications. Results indicated that subcritical water extraction (220 ºC) was an efficient technology to recover antioxidants from the potato skin. Processing wastewaters exhibited high protein content. The extracted starch featured comparable physicochemical properties to that available commercially and the corresponding hydrogels exhibited enhanced mechanical properties with absence of syneresis. It should be remarked that Agria and Neiker varieties provided the highest total starch and bioactive content in terms of phenolics, TEAC value and DPPH inhibition percentage, respectivelyinfo:eu-repo/semantics/publishedVersio

The key role of thermal waters in the development of innovative gelled starch-based matrices

This work deals with the impact of three thermal spring waters (TW-I, TW-II, TW-III) on the development and characterization of gelled biopolymer-based matrices formulated with high quality starch extracted from local discarded potatoes, using eco-friendly treatments. Hydrogels prepared with distilled water were also analysed with comparative purposes. To this end, thermo-rheological, textural or sensorial analysis of the gelled matrices were conducted. Rheological results indicated the existence of differences in the viscoelastic properties between the starchy matrices formulated with different thermal waters, with the softest gel character identified for systems where the mineral-richest thermal water (TW-III) was incorporated. The lowest gelatinization temperature required to form the gelled matrices was also found for the formulation prepared with this type of water. Textural testing confirmed the findings achieved with rheological measurements. Sensory evaluation showed a good acceptance of the proposed personal care products, those prepared with TW-III largely preferred by the volunteers’ panel. Overall, the obtained outcomes indicated that selected starchy hydrogels could be attractive matrices to make natural hand gels (10%, 60 ◦C) or lipsticks (20%, 60 ◦C)info:eu-repo/semantics/publishedVersio

Conventional purification and isolation

Adsorption, chromatography-based techniques, nanofiltration (NF), and electrodialysis (ED) are con- solidated operations that could be applied in the fourth stage of the Universal Recovery Process (Chap- ter 3). Since engineering aspects of such conventional techniques are well known, they could be applied with a large range of raw materials, depending on the chemical/physical compositions of such matri- ces. Recovery yields generally depend on the concentration of target molecules and on their relative amounts with respect to those compounds having similar features (size, charge, chemical structure, etc.). The latter compounds compete with the former ones within the recovery processes. This chapter is dedicated to briefly describing the main features of the above-mentioned technologies and proposes practical suggestions for the development of processes aimed at the selective recovery of chemicals from wastes. Furthermore, a number of case studies and recent works are presented

Effects of irrigation over three years on the amino acid composition of Albariño (Vitis vinifera L) musts and wines in two different terroirs

Amino acids and ammonium are the main nitrogen sources for Saccharomyces cerevisiae and are necessary for the correct development of the alcoholic fermentation. These compounds are aroma precursors and, therefore, variations in their concentrations may influence wine quality. Irrigation might alter amino acid concentrations in grapes. In this context, the effect of irrigation on the amino acid profiles of the white grapevine (Vitis vinifera L.) variety Albariño was studied over three consecutive vintages (2012, 2013 and 2014). The experiment was carried out in two vineyards included in two different Appellation of Origin (AOC) in NW Spain. Arginine was the most abundant amino acid found in Albariño musts. Irrigation did not alter the total concentration of amino acids in the must, but it did on certain amino acids, especially methionine. Wines from the different treatments showed similar concentrations of amino acids, except in 2013. Vintage had a strong effect on the amino acid content in musts, likely related to weather conditions.This study was financed by Instituto Nacional de Tecnología Agraria y Alimentaria (INIA) project RTA2011-00041-C02-01, with 80% FEDER funds. Y. Bouzas-Cid and E. Trigo-Córdoba thank INIA for their PhD. scholarships. J.M. Mirás-Avalos thanks Xunta de Galicia for his “Isidro Parga Pondal” contract. T. Garde-Cerdán also wishes to thank the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)-Gobierno de La Rioja and European Social Fund for her doctoral contract.Peer reviewe