44 research outputs found
Applications of lignin in the agri-food industry
Of late, valorization of agri-food industrial by-products and their sustainable utilization is
gaining much contemplation world-over. Globally, 'Zero Waste Concept' is promoted with
main emphasis laid towards generation of minimal wastes and maximal utilization of plantbased
agri-food raw materials. One of the wastes/by-products in the agri-food industry are the
lignin, which occurs as lignocellulosic biomass. This biomass is deliberated to be an
environmental pollutant as they offer resistance to natural biodegradation. Safe disposal of this
biomass is often considered a major challenge, especially in low-income countries. Hence, the
application of modern technologies to effectively reduce these types of wastes and maximize
their potential use/applications is vital in the present day scenario. Nevertheless, in some of the
high-income countries, attempts have been made to efficiently utilize lignin as a source of fuel, as a raw material in the paper industry, as a filler material in biopolymer based packaging and
for producing bioethanol. However, as of today, agri-food industrial applications remains
significantly underexplored. Chemically, lignin is heterogeneous, bio-polymeric, polyphenolic
compound, which is present naturally in plants, providing mechanical strength and rigidity.
Reports are available wherein purified lignin is established to possess therapeutic values; and
are rich in antioxidant, anti-microbial, anti-carcinogenic, antidiabetic properties, etc.
This chapter is divided into four sub-categories focusing on various technological
aspects related to isolation and characterization of lignin; established uses of lignin; proved
bioactivities and therapeutic potentials of lignin, and finally on identifying the existing research
gaps followed by future recommendations for potential use from agri-food industrial wastes.Theme of this chapter is based on our ongoing project- Valortech,
which has received funding from the European Union’s Horizon 2020 research and innovation
program under grant agreement No 810630
Effect of the Addition of Carnauba Wax on Physicochemical Properties of Chitosan Films
Antimicrobial and antioxidant capacity of biodegradable gelatin film forming solutions incorporated with different essential oils
Antimicrobial effect and mechanism of cinnamon oil and gamma radiation on Shewanella putrefaciens
Evaluation of the antibacterial and antioxidant activities of chitosan edible films incorporated with organic essential oils obtained from four Thymus species
Reinforced cassava starch based edible film incorporated with essential oil and sodium bentonite nanoclay as food packaging material
The investigation of the shelf life at 2 ± 1 °C of Luciobarbus esocinus fillets packaged with films prepared with the addition of different essential oils and chitosan
In this study, the chemical, microbiological and sensory changes during storage at 2 ± 1 °C of Luciobarbus esocinus fillets coated with edible films prepared with chitosan incorporation of thyme, clove, rosemary essential oils were examined. To create the experimental samples, a total of six groups of L. esocinus fillets coated with different edible films (normal, vacuum-packed, chitosan, chitosan with added thyme oil, chitosan with added clove oil, and chitosan with added rosemary) were used. The food composition of the fillets and experimental samples were determined after they had been coated with edible films. The results of analysis showed that, the preservation period of fresh fillets ended on day 12th, that of vacuum-packed fillets on day 15th, that of fillets coated with chitosan incorporation of rosemary on day 27th, that of fillets coated with chitosan incorporation of thyme and chitosan incorporation of cloves on day 30th. In comparison with the control group, fish spoilage was significantly delayed in samples coated with chitosan incorporation of thyme and chitosan incorporation of cloves (p < 0.05). The lowest bacterial growth, values of PV, TBA and TVB-N were obtained in fish samples coated with thyme + chitosan and cloves + chitosan. In terms of the general acceptability of the fish, as determined by qualified panelists, it was determined that the highest score was given to the experimental group to which essential oil of clove had been applied