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
Related Articles
- EP ID EP655640
- DOI -
- Views 203
- Downloads 0
THE EFFECTS OF SURFACTANTS ON THE OXIDATION OF SUNFLOWER OIL IN EMULSIONS
Lipid oxidation in O/W emulsions take places mostly at the interface of oil and water, therefore the types and properties of emulsifiers accumulating at the droplet interface have a large effect on the oxidative stabilit...
PESTICIDE RESIDUES IN FOOD: FOOD SAFETY, NUTRITION AND HEALTH EFFECTS
Pesticides are chemical substances which used to ensure high crop yields. From year to year the sales of plant protection products (fungicides, herbicides, insecticides) in agriculture are increasing. The use of pesticid...
RESULTS ON LEAD (Pb) CONCENTRATION IN WILD FISH SQUALIUS CEPHALUS & BARBUS BARBUS TISSUES IN VARDAR RIVER, NORTH MACEDONIA
The concentrations of Lead (Pb) in fish from the Vardar river have been investigated in order to assess safety for consumers and the level of contamination. The selected tissues muscle, liver and skin of two fish species...
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...
RHEOLOGİCAL BEHAVİOUR OF TYPE I SOURDOUGH DURİNG REFRESHMENT PROCEDURE
Sourdough technology is one of the oldest biotechnological processes to produce healthier and long shelf life bread. Type I sourdough is a kind of traditional sourdough containing a certain amount of wheat or rye flour a...