TREE BARKS AS POTENTIAL SOURCES OF VALUE-ADDED COMPONENTS FOR THE FOOD INDUSTRY
Journal Title: International Journal of Food Technology and Nutrition - Year 2019, Vol 2, Issue 3
Abstract
Tree bark is composed of all the tissues external to and surrounding the vascular cambium of the tree and comprises about 13– 21% on a dry weight basis. It is liberated as a waste product for the production of forestry industry after debarking process of wood. It is mainly utilized as heat source by direct combustion. However, it's caloric value is much lower than foil. Tree barks are rich sources of several sustainable compounds such as lipophilic and hydrophilic extractives as well as cellulose. lignin and hemicellulose. Although valorizations of bark including production of chemicals and materials, wooden panels, tannin, resins and foams, bio-oils. Research has shown that barks contain valuable compounds such as tannins and cellulose nanowhiskers which can be used in food industry applications at comparable levels with well-established food industry byproducts. Tannins are an integral part of diets and have positive implications for human health. which indicates that bark tannins can be included in food formulations. Cellulose is a common raw material for food packaging while cellulose nanowhiskers can be used as reinforcement agents of biodegradable/nonbiodegradable packaging materials. Therefore. potential valorization fields of tree barks to be utilized in food industry were reviewed in this study.
Authors and Affiliations
Kubra Dogan, P. Kubra Akman, Fatih Tornuk
Keywords
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TREE BARKS AS POTENTIAL SOURCES OF VALUE-ADDED COMPONENTS FOR THE FOOD INDUSTRY
Tree bark is composed of all the tissues external to and surrounding the vascular cambium of the tree and comprises about 13– 21% on a dry weight basis. It is liberated as a waste product for the production of forestry i...