Development Of Value-added Products Research Articles

The need and development for a value-added toolkit—A case study with Montana specialty fruit growers

IntroductionCold-hardy small fruits and berries have the potential for specialty fruit growers in the Intermountain West, where the climate is not suited for conventional fruit crops. In the last seven years, approximately 50 varieties of cold-hardy, bush fruit types have been researched in western Montana.MethodHence with the increased small fruit and berry production, and interest of specialty fruit growers in value-added product development, this paper utilized participatory action research (PAR) to develop a value-added product development toolkit with specialty fruit growers and used an integrated logic model to discuss creating and implementing the toolkit. Firstly, we used an online survey to identify the needs and challenges of specialty fruit growers. Next, a value-added toolkit is drafted using the principles of design thinking and involving a student-grower partnership. Thirdly, the specialty fruit grower's interest in and feedback on the drafted toolkit is evaluated using focus group discussions and individuals interviews, and the results are used to revise the toolkit. Lastly, the short, medium and long-term outcomes for this toolkit are discussed using the logic model.ResultsFrom the survey, 61% of specialty fruit growers indicated an interest in value-added opportunities. Yet, focus group discussions and individual interviews found the biggest barriers to value-added product development are cost, resources, and environment. This indicated a co-created toolkit will be a beneficial solution. During focus group and individual interviews, the growers suggested including the toolkit as part of coursework in semester-long classes. This will address issues of continuity and funding.DiscussionOverall, this study deployed PAR methods to propose with Montana specialty fruit growers a solution to their increasing needs in value-added pursuits, implying short-term economic benefits but also long-term socio-ecological benefits. The participatory model of creating value-added resources presented by this paper can benefit other small-scale specialty crop growers in underserved regions.

Microwave radiation-assisted synthesis of levulinic acid from microcrystalline cellulose: Application to a melon rind residue

The circular economy considers waste to be a new raw material for the development of value-added products. In this context, agroindustrial lignocellulosic waste represents an outstanding source of new materials and platform chemicals, such as levulinic acid (LA). Herein we study the microwave (MW)-assisted acidic conversion of microcrystalline cellulose (MCC) into LA. The influence of acidic catalysts, inorganic salt addition and ball-milling pre-treatment of MCC on LA yield was assessed. Depolymerization and disruption of cellulose was monitored by FTIR, TGA and SEM, whereas the products formed were analyzed by HPLC and NMR spectroscopy. The parameters that afforded the highest LA yield (48 %, 100 % selectivity) were: ball-milling pre-treatment of MCC for 16 min at 600 rpm, followed by MW-assisted thermochemical treatment for 20 min at 190 °C, aqueous p-toluenesulfonic acid (p-TSA) 0.25 M as catalyst and saturation with KBr. These optimal conditions were further applied to a lignocellulosic feedstock, namely melon rind, to afford a 51 % yield of LA. These results corroborate the suitability of this method to obtain LA from agroindustrial wastes, in line with a circular economy-based approach.

Farmers’ Perception and Factors Affecting Adoption Of Mungbean in Patuakhali District of Bangladesh

Mungbean is an important pulse crop in Bangladesh for nutrition, the economy, and food security, as well as a source of protein for the majority of the people. The study was carried out to better understand farmers' views toward mungbean production, the factors affecting mungbean adoption, and the financial profitability of mungbean cultivation. A structured and pre-tested interview schedule was used to interview 90 mungbean farmers that were randomly selected from different villages in Patuakhali Sadar Upazila, Patuakhali district for collecting field level data. A combination of descriptive, mathematical and statistical techniques was used to analyze the data. Profitability analysis showed that mungbean production was profitable because the net return of its cultivation was Tk. 21,959/ha and BCR was more than unity (1.73). The study revealed that short duration crop, sharing work within household members, crop diversification, minimum tillage, employment creation, and income generation significantly influenced farmers to cultivate mungbean than any other crop. Problem facing index pointed out high price of seed and fertilizer, lack of good quality seed and fertilizer, inadequate extension service as a production related problem and lack of value added product development and transport facility, low market price of output and lack of storage facilities were identified as a major marketing problem of mungbean cultivation.
 Bangladesh J. Agril. Res. 46(4): 385-396, December 2021

A review of the applications of different drying methods of banana flour preparation

The perishable nature of bananas, which is highly susceptible to physical, mechanical, and physiological damage, could result in significant postharvest loss and waste. Drying is extensively used to preserve the storage life of agricultural products, thereby allowing their whole-year availability. It also assists in the development of value-added products, such as banana flour. However, despite its ability to preserve fresh materials, drying can also alter the chemical, nutritional, and functional properties of the resultant products. Hence, the selection of the most suitable method and operating parameters is critical to minimize alterations in product quality during drying. This article aimed to review and compare various drying methods applied in previous research on banana flour preparation. In general, sun-, solar-, and oven-dried banana flour often present low quality, whereas freeze-dried banana flour presents good quality. However, the results vary according to the operating parameters employed in each study.

Optimization of Milling Characteristics of Kodo and Little Millet for Development of Value-Added Products

The current research aimed to improve the milling quality of millets by applying hydrothermal pre-treatment. The pre-treatment parameters taken were; soaking temperature (30 to 70 °C) and soaking time (1–3 h). After drying the pre-treated millets up to 10–12% (w.b.) moisture content, the millets were milled and the milling qualities were assessed. The optimum values of soaking temperature and time were recorded as 61.29 °C and 2.92 h and, 65.36 °C and 2.98 h for Kodo millet and Little millet, respectively along with corresponding values of dehulling and milling efficiency as 92.94 and 69.7% and, 89.55 and 63.91%. Thereafter, the pre-treated millets at optimized conditions were taken for the determination of cooking characteristics and development of value-added product. The developed products were found to be nutritive and, were highly appreciated by the expert during its sensory evaluation.

Biorefineries development from agricultural byproducts: Value addition and circular bioeconomy

The increase in the human population in the world, industrialization, and rapid urbanization creates a big challenge for the agricultural revolution. Hence, to enhance the crop's productivity modern agricultural technology, hybrid seeds; management of full irrigation facilities, and the use of various fertilizers, and pesticides are being adopted. Though such advanced techniques enhance productivity, they also produce a huge amount of agro-waste. The proper waste management of such wastes is a headache for the farmers due to the lack of dumping lands, proper transportation, removal facilities, and lack of planned utilization. Since direct burning of the wastes do air, water, and soil pollution, a systematic utilization of these cheap wastes for the development of value-added products and chemicals will promote a clean and healthy environment for the biotic and abiotic components. A proper, efficient, and effective treatment system can break down waste biomass into simple forms and can be easily consumed by our natural and engineered microbial systems to produce bio-chemicals and bio-fuels. Value-added products from agro wastes are now needed every hour as far as the sustainable production of energy and biochemical is an important concern. Agro-waste utilization-based biorefineries can provide a big pillar for the development of a circular bio-economy. The review emphasizes the value-added products generated from agricultural byproducts/waste residue's utility, towards sustainability and a clean environment.

Low Expansion Glass-Ceramics Using Industrial Waste and Low-cost Aluminosilicate Minerals: Fabrication and Characterizations

The recycling of the wastes towards value added product development has become a prime challenge. In this work, a low thermal expansion glass-ceramic material based on ternary LAS (Li2O-Al2O3-SiO2) system has been prepared by adopting meltquenching route using industrial waste (blast furnace slag) and low-cost aluminosilicate minerals (China clay and pyrophyllite) at relatively low melting temperature (∼1450°C). A part of the precursor powder for pristine glass has also been prepared by sol-gel processing utilizing Li2CO3 and Al(NO3)3.9H2O to obtain better homogeneity in the glass composition vis-à-vis glass-ceramics at lower melting temperature. Thermal properties of the material have been characterized to optimize the nucleation and crystallization temperatures for converting glass to glass-ceramics. Phase structure and surface morphology of the glass-ceramics have been analyzed by X-ray diffraction (XRD) and field emission scanning electron microscopy. XRD study reveals the presence of lithium aluminosilicate as a major phase at the crystallization temperature of 730°C. The developed glass-ceramics show a low thermal expansion coefficient (CTE) value of (19±0.5)×10–7/°C in the temperature range of 30°-500°C. The present work can unfold an avenue towards conversion of waste into wealth in the form of low CTE glass-ceramics for possible application as cook-top plate of LPG gas oven.

The role of horticultural research in mitigating global food and economic crises

The global community faces an ever-increasing demand for food production and economic stability. The rapid population growth, climate change, and resource constraints have escalated the need for innovative solutions. Horticultural research is nowadays a multifaceted and broad field that encompasses the scientific study of the biology, the ecology, and the cultivation of fruits, vegetables, and ornamental plants, as well as a range of topics such as plant breeding, crop production, plant physiology, and plant pathology. As the world is changing at an unprecedented pace, horticultural scientists will need to rapidly adapt their research to meet the needs of the future. The main challenges ahead are (a) increasing crop productivity, (b) improving the nutritional content of crops, (c) fostering economic growth and income generation, and (d) mitigating climate change impact on crops. Horticultural research will have to continue to have a pivotal role in enhancing crop productivity through various means. The development of improved crop varieties with enhanced yield potential, disease resistance, and tolerance to environmental stresses is the key factor to enable farmers to produce more food per unit of land. Additionally, research into innovative cultivation techniques, such as precision agriculture, hydroponics, and vertical farming, has the potential to significantly increase crop productivity in limited spaces. Horticultural research will also play a critical role in improving the nutritional content of crops, which is vital for combating malnutrition and promoting public health. Scientists need to focus on breeding programs with a focus on the enhancement of the vitamin, mineral, and phytonutrient content of horticultural products. By developing biofortified crops and promoting their cultivation, horticultural research can positively impact on human health, lowering healthcare costs linked to diet-related illnesses. Horticultural research also needs to increase and exploit its potential to foster economic growth and income generation at various levels. The horticulture sector provides employment opportunities, in rural and in urban areas, thereby reducing poverty and improving livelihoods. Horticultural research is expected to facilitate the development of value-added products and create new market opportunities. This can contribute to economic diversification and resilience, leading to increased stability during times of crisis. Finally, as climate change poses significant challenges to global food production, horticultural research has to play a crucial role in developing climate-resilient crops and modifying cultivation practices. By identifying and breeding climate-tolerant genotypes (cultivars and rootstocks), optimizing water and nutrient management, and implementing sustainable pest and disease control strategies, horticultural research helps ensure food security even in the face of changing climatic conditions. Moreover, the adoption of climate-smart horticulture practices is a concrete contribution to greenhouse gas mitigation and the preservation of natural resources. These aspects are particularly relevant considering that the COVID-19 pandemic has significantly disrupted global food systems and economies, amplifying the urgency of horticultural research in mitigating post-pandemic challenges. Longer term, horticultural research can improve sustainable land-use practices, reducing deforestation, and conserving biodiversity. The contribution of Italus Hortus to scientific research in horticulture In 2022, Italus Hortus completed its third year of publishing activity since it became an international journal in horticultural science. In this year, the journal had an intense editorial activity that resulted in a total of 20 published papers (9 Reviews, 9 Original Research Papers, and 2 Brief Research Reports) and 1 Editorial (Figure 1A). Between 2020 and 2023, Italus Hortus has had an increasing international contribution with the percent of published papers having corresponding authors based in countries different from Italy that passed from 29% (2020) to 43% (2021), and then to 67% (2022). Furthermore, in the same period, the performance of Italus Hortus in the ranking of bibliometric indicators has steadily improved. The Editorial Board is committed to giving proper attention to the above mentioned research priorities. The journal also welcomes papers on well-established or emerging areas such as the use of plants for medicinal purposes, environmental remediation, and space exploration. As the field of horticultural research continues to evolve, we can expect to see even more innovative and exciting advances in the years to come. The Editors of Italus Hortus are grateful to prof. Brunella Morandi (University of Bologna, Italy) and prof. Giandomenico Corrado (University of Naples Federico II) for having served Italus Hortus as Guest Associate Editors for some of the manuscripts submitted in 2022.

Market potential and value-added opportunities of cold-hardy berries and small fruits in the Intermountain West, USA.

Novel cold-hardy berries and small fruits represent an opportunity for growers in the Intermountain West, USA, as the harsh environment is not suited for other common berries and small fruits. This study analyzed the fresh market and value-added potential of haskap berries (Lonicera caerulea), saskatoon berries (Amelenchier alnifolia), and dwarf sour cherry (DSC) fruit (Prunus x kerrasis) by instrumental and consumer studies. Fresh and 2-week stored haskap (cv. Aurora), saskatoon (Lee 3), and DSC (Romeo) were measured for fruit weight, flesh firmness, bulk titratable acidity, pH, and soluble solid content. Participants (n=115) in at-home sensory tests scored these fruits for overall liking (OL, 9-point hedonic scale), purchase intent (PI, 5-point scale), and willingness-to-pay (WTP, 5-point scale). Ten participants further shared insight on these fruits in focus groups. Instrumental testing found a significant decrease in flesh firmness for 2-week stored haskap, but the consumers' OL was still comparable to fresh haskap. The fresh and 2-week stored haskap received significantly higher OL, PI, and WTP scores (7.7±1.0, 3.8±1.0, and $3.7±1.0; 7.7±1.2, 3.8±1.1, and $3.7±1.0, respectively) compared to saskatoon (6.1±1.8, 2.8±1.1, and $3.0±0.9, respectively) and DSC (5.6±2.2, 2.5±1.2, and $3.1±1.0, respectively) (α=0.05). The focus groups indicated that participants want to support local produce. The participants expressed interest in fresh unprocessed haskap berries, but preferred saskatoon and DSC in different value-added formats. Hence, this study concluded that there is an untapped fresh-market potential for haskap berries and there are value-added opportunities to extend the sale season and improve the palatability of saskatoon and DSC. PRACTICAL APPLICATION: This research has examined consumer perception of three species of novel small fruits by determining fresh-market potential and linking this to the opportunity for value-added product development. For haskap berries, the study not only indicated fresh market potential, but for the cultivar Aurora, consumer liking was not meaningfully altered by 2 weeks of cold storage. These results are meaningful because they will assist growers in the Intermountain West with market planning, including the possibility of formulating products that utilize these novel crops. This study provides growers the opportunity to diversify their income stream by utilizing local produce.

Extraction of biosilica from date palm biomass ash and its application in photocatalysis

There is an emerging trend in the valorization of biomass waste for the development of value-added products. Date palm biomass is an extensively available bioresource in Saudi Arabia. In date palm farms, the biomass residues are usually burnt, and a lot of ash is generated. Biomass ash is rich in silica, which is a valuable material used in a wide range of applications. This study explores the extraction of pure silica nanoparticles from date palm biomass ash (DPBA) and its application in photocatalysis. A chemical sol–gel method or thermal combustion method was employed for the extraction of silica. The extracted silica nanoparticles were characterized by EDX, FT-IR, XRD, SEM, BET, and TGA. FT-IR spectra of extracted biosilica samples displayed only the characteristic peaks corresponding to the silica functional groups. The chemically synthesized biosilica sample exhibited higher purity (98 %) and higher surface area (376 m2/g) compared to the thermally prepared biosilica samples. The SEM analysis revealed the presence of spherical-shaped silica particles of an average diameter of 93 nm in chemically extracted biosilica and 208 nm in thermally extracted biosilica. The newly extracted biosilica samples were tested for the photodegradation of the bromophenol blue dye in water. The dye degradation efficiency of chemically prepared biosilica sample was 82 % and that of thermally prepared biosilica sample was 74 %. The relatively higher degradation efficiency of BS-chemical could be due to its higher surface area and smaller particle size, and also due to the presence of lots of surface defects in this fully amorphous biosilica.

Transition of bioeconomy as a key concept for the agriculture and agribusiness development: An extensive review on ASEAN countries

Transition of bioeconomy plays an important role in the development of any economy. Therefore, the purpose of the current paper is to review the key concept of transition of the bioeconomy in the ASEAN economies that is considered to be an innovative collective method for observing the operation of national economies' numerous sectors that produce and process biological wealth. Based on current literature, it has been reviewed that the transition of bioeconomy is being presented with respect to the theoretical concept, and their essence and bioeconomy size, and the challenges and risks which are related to the bioeconomy transition. The various ways and the area of action along with present strategies which are supporting the development of bio economies and their relationship with the circular economies model had been presented. It was seen in the literature that ASEAN agricultures sectors had been contributing their major part in the development of value-added products and employment, except for Malaysia, Thailand, and Laos. Moreover, the analysis results had also shown that the transition of bioeconomy is considered to be an important concept in the growth of agriculture, forestry, agribusiness, and various sectors that produce and use bio-based raw materials. It was further found that for real bio-economy opportunities, it is essential that there should be a proper national and regional strategy for the bioeconomy development in place and for the development of a proper design and proper management coordination at every level of sectors, enterprises, and provincial systems.

A Comprehensive Review on the Recent Advances in the Valorization of Jackfruit Waste for the Development of Value-Added Products

The jackfruit (Artocarpus heterophyllus), a particular member of the Moraceae family, is abundantly found in Asia's tropical and subtropical regions, and it has been reported to have a range of useful properties that treat ailments. Jackfruit contains both edible fractions e.g. seed and inedible fractions e.g. peel, rags, latex, perianth, core which are generally disposed of into the environment directly as waste and thereby causing an environmental concern as it leads to bio-waste accumulation. The existence of multiple beneficial compounds in the discarded parts of fruit contributes to its usage as a raw material in various food products such as bread, cake, cookies, extruded products, etc and also in various other sectors such as the fuel, cosmetics, pharmaceutical industries etc. This literature analysis was conducted to gain a good comprehension of changing trends in the Jackfruit waste utilization scenario, shaping up into the formation of value added food products. This review paper is designed by considering some latest findings of several researchers in this area.

A Study on Properties of Charcoal Producing from Alien Tree Species: Cinnamomum burmannii

To reduce waste of woody resources and to implement the circular economy for resource recovery, this research aims to test and analyze the basic properties of charcoal from earthen kiln-burned alien tree species, Cinnamomum Burnmannii, similar to Taiwan’s native Cinnamomum Osmophloeum but a threat to native tree growth. The charcoal production is not for urban energy consumption, but what for develop multi-function value-added products using charcoal various characteristics. The study results showed that the average yield of three-times-burned charcoal in an earthen kiln was 14.7%, the ash 5.96%, gross heating value 6745 kcal/kg, lower heating value 6610 kcal/kg, volatile matter 4.88%, fixed carbon 80.71%, specific surface area (BET) 426.4 m2/g, and pH 9.14. Overall, the Cinnamomum burmannii charcoal burned in this study displayed alkaline, with a high BET value and good adsorption capacity, which contributes to the development of value-added products for removing odors in the air and impurities in water, thus expanding the scope of application of Cinnamomum burmannii and its value creation, minimizing waste, and implementing the concept of the circular economy for resource recovery. In addition, the carbon conservation rate through the burning of Cinnamomum burmannii charcoal can reach 24.11%, reducing the emission of carbon dioxide and achieving positive impacts on environmental carbon reduction.

Probing nutritional and functional properties of salted noodles supplemented with ripen Banana peel powder

Banana peel is appreciated for higher dietary fiber, phenolics, flavonoid contents, and minerals (particularly iron, calcium, and potassium), despite being a waste product. After drying, it can be processed into powder/flour to be combined with wheat flour (WF) for development of value-added products. In this study, we substituted WF with banana peel powder (BPP) at supplementation rates of 5, 10, and 15%, and evaluated their suitability to develop salted noodles. The results showed that the composite flour with 15% BPP had significantly higher protein, ash, and crude fiber content as compared to control. Higher antioxidant capacity was observed in composite flour noodles: total phenolics content (TPC), total flavonoid content (TFC), ferric reducing power (FRAP) and DPPH reducing power were increased up to 278, 260, 143 and 13 percent respectively in the noodles containing 15% BPP as compared to control (100% WF). On the other hand, values for viscosity decreased up to 22% with addition of BPP in WF. Furthermore, water absorption capacity and cooking losses were increased up to 15 and 13 percent respectively with 15% BPP incorporation in WF. Results for sensory evaluation demonstrated that noodles with 10% BPP scored highest for sensory profile.Graphical abstract

Volatiles recovered in novel, diverse, and uncharacterized rice varieties

AbstractBackground and ObjectivesThere is interest in developing value added rice based products with enhanced nutritional value, however organoleptic properties are critical for product acceptance. Five diverse rice varieties, four of which were previously uncharacterized, were evaluated for volatile compounds in whole grain, milled rice, bran, and flour to determine compound differences that may affect flavor.FindingsThis is the first report of gas chromatography mass spectrometry volatiles recovered in Rondo (used for beverages and flour), Cahokia (a high protein brown rice), and two new pigmented bran varieties: Scarlett (red) and Tiara (purple) rice.ConclusionTiara delivered some of the highest levels for five key aroma‐impact volatiles known in rice (heptanal, 2‐AP, 2‐pentyl furan, benzaldehyde, guaiacol), especially regarding those varieties with pigmented bran. Cahokia also delivered a high volatile load of several compounds that indicate possible postharvest shipping/handling oxidation in the paddy rice. Several compounds were identified that are associated with pleasant fragrances in other commodities.Significance and NoveltyFive diverse rice varieties developed for specialty culinary and nutritional markets were characterized for 19 volatile compounds in whole grain and milled rice and their associated bran and flour. These volatiles may impact organoleptic properties influencing utilization of these varieties for future value added product development.

Valorisation of olive processing waste for the development of value-added products

In our study, olive leaves derived from oil mills waste, were used as a source of valuable bioactive compounds with great anti-aging and antioxidant activities. More specifically, spray drying under optimized conditions was used for the encapsulation of an enzymatically modified olive leaf extract in order to preserve its quality for further valorisation. Morphology, particle size distribution, identification of the type of interaction between core and wall materials, thermal stability and encapsulation efficiency (EE) were studied for the produced encapsulation system. Subsequently, the microparticles were incorporated in a cosmetic formulation which was subjected to oscillatory, heat stability and microbiological tests and to a food supplement that was subjected to an in-vitro dissolution test. The physicochemical characterization of the encapsulation product showed generally spherical particles, physically entrapped in the polymeric matrix with satisfactory thermal properties, sensitivity to high humidity conditions and an EE of 81.34%. Regarding the cream formulation, it passed successfully the 6-months microbiological test and showed great heat stability after placed for 1, 2, 3 and 6 months in four temperatures (from 5 to 45 °C) with little or no differences in pH, appearance and microscopic structure. Finally, concerning the supplement, the dissolution test showed that the main release of the extract occurred in the small intestine, indicating that this, for the most part, oil mills waste, can be transformed into a great source for the development of value-added products with nutritional, health and antioxidant benefits.

Development and acceptability of value-added products from green mussel (Perna viridis) in Samar, Philippines

Green mussel (Perna viridis) is a bivalve mollusc abundantly produced in the province of Samar, Philippines. The development of value-added products from this resource will increase its utilization and marketability. Thus, this study aimed to develop a green mussel meatloaf, noodles, and spread, and determine the product acceptability. Based on the result of the sensory evaluation, meatloaf containing 70% mussel meat obtained the highest score of 7.9 among other treatments with an adjectival rating of like very much. Noodles with 30% mussel are the most acceptable among other treatments with a score of 8.2, and an adjectival rating of like very much. Spread with 20% mussel meat scored highest at 7.9 with an adjectival rating of like very much. These three most acceptable products showed no significant difference (p>0.05) with their corresponding positive control samples which are the commercial products, indicating that these mussel products could compete in the market. Furthermore, microbial test results revealed that all products were fit for human consumption, showing a lower total plate count than the microbial count limit set by the standards. Overall, this study showed that green mussels can be processed into meatloaf, noodles and spread.

DEGUMMING AND CHARACTERIZATION OF PALM FIBERS

Palm fiber is an abundantly available, low-cost fibrous material that is not sufficiently valorized through the development of value-added products. Herein, palm fibers were degummed by acid treatment combined with alkali-peroxide bath. To explore the influence of various factors on the degumming results, the efficiency of degumming was assessed through single factor and orthogonal experiments. The optimal scheme for the preparation of palm fibers was obtained: the samples were pretreated with 0.06% sulfuric acid solution in an 80 °C water bath for 30 min, then treated with 20.0 g/L of NaOH, 40 mL/L of H2O2 and 2% Na2SiO3 for 2.5 h in a 95 °C water bath. The optimal degumming rate was 65.50%. The results showed that, after degumming, impurities, such as hemicelluloses and lignin, were basically removed, the main component of the fiber after degumming was cellulose. The crystallinity and thermal stability were improved, which was beneficial for the further development and utilization of the palm fiber.

Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice.

Extrusion cooking allows the development of value-added products from pulses, such as gluten-free snacks with added functional properties. The main objective of this study was to evaluate the changes induced by the extrusion process on the carbohydrate fraction (total carbohydrates, soluble sugars and oligosaccharides, dietary fiber, and arabinoxylans) of novel flour formulations based on chickpeas and rice enriched with different dietary fiber sources. Moreover, the influence of the addition of fiber-rich ingredients, such as Fibersol® and passion fruit, on the analyzed compounds was also evaluated. Sucrose was the main soluble sugar found in analyzed formulations, and raffinose was the prevalent oligosaccharide, followed by stachyose. The content of total α-galactosides tended to be higher after extrusion cooking. As a consequence of the extrusion treatment, the content of total and soluble dietary fiber was statistically increased in most of the analyzed samples. In general, no significant changes were observed in total arabinoxylan content as a consequence of the extrusion process, while the content of water-soluble arabinoxylans was significantly increased in extruded formulations. It was observed that the content of total available carbohydrates, stachyose, and water-soluble arabinoxylans were significantly influenced by the addition of passion fruit, Fibersol®, and both. The incorporation of these ingredients in gluten-free formulations based on chickpeas and rice allows one to obtain suitable functional formulations for the development of innovative, gluten-free, extruded snack-type products, which could be an interesting alternative for people with celiac disease.

An Overview Regarding Microbial Aspects of Production and Applications of Bacterial Cellulose.

Cellulose is the most widely used biopolymer, accounting for about 1.5 trillion tons of annual production on Earth. Bacterial cellulose (BC) is a form produced by different species of bacteria, representing a purified form of cellulose. The structure of bacterial cellulose consists of glucose monomers that give it excellent properties for different medical applications (unique nanostructure, high water holding capacity, high degree of polymerization, high mechanical strength, and high crystallinity). These properties differ depending on the cellulose-producing bacteria. The most discussed topic is related to the use of bacterial cellulose as a versatile biopolymer for wound dressing applications. The aim of this review is to present the microbial aspects of BC production and potential applications in development of value-added products, especially for biomedical applications.