Advertisement

Food Engineering Reviews

, Volume 10, Issue 2, pp 95–111 | Cite as

High Value-added Products Recovery from Sugar Processing By-products and Residuals by Green Technologies: Opportunities, Challenges, and Prospects

  • Saadi Gharib-Bibalan
Review Article
  • 255 Downloads

Abstract

Over the last several years, in serious consideration of the worldwide economic and environmental pollution issues, there has been increasing research interest for conversion of agro-industrial wastes to commercially valuable products in full correspondence with the green extraction concept. Wastes and by-products generated during the sugar production process constitute a great source of different high value-added products, which have the potential to be used as food additives and/or as nutraceuticals. Green extraction processes are one of the most critical steps in recovering these compounds from waste-based sugar processing side streams from an environmental and economical point of view. Although well-established, growing demand has subjected definite insufficiencies of the mainstream bioactive components extraction method, notably yield and product consistency, thus infusing research interest towards improving the traditional procedures by an adoption of a number of green pre-treatments. The present review will describe and summarize the latest works concerning green extraction technologies for various classes of value compounds from sugar processing by-products and residuals with special emphasis on eight pre-treatments including pulsed electric field, high voltage electrical discharges, enzyme-assisted extraction, ultrasound-assisted extraction, microwave treatment, subcritical water, supercritical carbon dioxide, and high-pressure processing. These eight technologies have shown promising extraction efficacy with reduced usage of extraction solvents, thus saving time and cost in industrial-scales processes.

Graphical Abstract

Green technologies to extract value-added compounds from sugar processing by-products

Keywords

By-products of sugar industry Green extraction technologies Valuable bioactive compounds Characterization techniques 

Notes

Compliance with Ethical Standards

Conflict of Interest

The author declares that he has no competing interests.

References

  1. 1.
    Barnabas L, Ramadass A, Amalraj RS, Palaniyandi M, Rasappa V (2015) Sugarcane proteomics: an update on current status, challenges, and future prospects. Proteomics 15(10):1658–1670.  https://doi.org/10.1002/pmic.201400463 CrossRefPubMedGoogle Scholar
  2. 2.
    Van der Poel PW, Schiweck H, Schwartz T (1998) Sugar technology. In: Beet and cane sugar manufacture. Verlag Dr. Albert Bartens KG, BerlinGoogle Scholar
  3. 3.
    Alexandre EM, Moreira SA, Castro LM, Pintado M, Saraiva JA (2017a) Emerging technologies to extract high added value compounds from fruit residues: sub/supercritical, ultrasound-, and enzyme-assisted extractions. Food Rev Int 28:1–32.  https://doi.org/10.1080/87559129.2017.1359842 CrossRefGoogle Scholar
  4. 4.
    Alexandre EM, Castro LM, Moreira SA, Pintado M, Saraiva JA (2017b) Comparison of emerging technologies to extract high-added value compounds from fruit residues: pressure-and electro-based technologies. Food Eng Rev 1–23.  https://doi.org/10.1007/s12393-016-9154-2
  5. 5.
    Lee SH, Choi W, Jun S (2016) Conventional and emerging combination Technologies for Food Processing. Food Eng Rev 8(4):414–434.  https://doi.org/10.1007/s12393-016-9145-3 CrossRefGoogle Scholar
  6. 6.
    Zakaria SM, Kamal SMM (2016) Subcritical water extraction of bioactive compounds from plants and algae: applications in pharmaceutical and food ingredients. Food Eng Rev 8(1):23–34.  https://doi.org/10.1007/s12393-015-9119-x CrossRefGoogle Scholar
  7. 7.
    Contini M, Baccelloni S, Massantini R, Anelli G (2008) Extraction of natural antioxidants from hazelnut (Corylus avellana L.) shell and skin wastes by long maceration at room temperature. Food Chem 110(3):659–669.  https://doi.org/10.1016/j.foodchem.2008.02.060 CrossRefGoogle Scholar
  8. 8.
    Deng Q, Zinoviadou KG, Galanakis CM, Orlien V, Grimi N, Vorobiev E, Lebovka E, Barba FJ (2015) The effects of conventional and non-conventional processing on glucosinolates and its derived forms, isothiocyanates: extraction, degradation, and applications. Food Eng Rev 7(3):357–381.  https://doi.org/10.1007/s12393-014-9104-9 CrossRefGoogle Scholar
  9. 9.
    Mandal V, Mohan Y, Hemalatha S (2007) Microwave assisted extraction–an innovative and promising extraction tool for medicinal plant research. Pharmacogn Rev 1(1):7–18Google Scholar
  10. 10.
    Putnik P, Bursać Kovačević D, Režek Jambrak A, Barba FJ, Cravotto G, Binello A, Lorenzo JM, Shpigelman A (2017) Innovative “green” and novel strategies for the extraction of bioactive added value compounds from citrus wastes-a review. Molecules 22(5):680.  https://doi.org/10.3390/molecules22050680 CrossRefGoogle Scholar
  11. 11.
    Rezaei S, Shahverdi AR, Faramarzi MA (2017) Isolation, one-step affinity purification, and characterization of a polyextremotolerant laccase from the halophilic bacterium Aquisalibacillus elongatus and its application in the delignification of sugar beet pulp. Bioresour Technol 230:67–75.  https://doi.org/10.1016/j.biortech.2017.01.036 CrossRefPubMedGoogle Scholar
  12. 12.
    Rossi SC, Medeiros AB, Weschenfelder TA, de Paula Scheer A, Soccol CR (2017) Use of pervaporation process for the recovery of aroma compounds produced by P. fermentans in sugarcane molasses Bioprocess Biosyst Eng 1–9.  https://doi.org/10.1007/s00449-017-1759-1
  13. 13.
    Contreras AM, Rosa E, Pérez M, Van Langenhove H, Dewulf J (2009) Comparative life cycle assessment of four alternatives for using by-products of cane sugar production. J Clean Prod 17(8):772–779.  https://doi.org/10.1016/j.jclepro.2008.12.001 CrossRefGoogle Scholar
  14. 14.
    Asadi M (2006) Beet-sugar handbook. Hoboken, John Wiley & Sons.  https://doi.org/10.1002/0471790990 CrossRefGoogle Scholar
  15. 15.
    Solomon S (2011) Sugarcane by-products based industries in India. Sugar Tech 13(4):408–416.  https://doi.org/10.1007/s12355-011-0114-0 CrossRefGoogle Scholar
  16. 16.
    Berłowska J, Pielech-Przybylska K, Balcerek M, Dziekońska-Kubczak U, Patelski P, Dziugan P, Kręgiel D (2016a) Simultaneous saccharification and fermentation of sugar beet pulp for efficient bioethanol production. Biomed Res Int 2016:1–10.  https://doi.org/10.1155/2016/3154929 CrossRefGoogle Scholar
  17. 17.
    Gharib-Bibalan S, Keramat J, Hamdami N (2018) Better lime purification of raw sugar beet juice by advanced Fenton oxidation process. Ozone Sci Eng 40(1):54–63  https://doi.org/10.1080/01919512.2017.1345617 CrossRefGoogle Scholar
  18. 18.
    Arimi MM, Zhang Y, Götz G, Kiriamiti K, Geißen SU (2014) Antimicrobial colorants in molasses distillery wastewater and their removal technologies. Int Biodeterior Biodegradation 87:34–43.  https://doi.org/10.1016/j.ibiod.2013.11.002 CrossRefGoogle Scholar
  19. 19.
    Guan Y, Tang Q, Fu X, Yu S, Wu S, Chen M (2014) Preparation of antioxidants from sugarcane molasses. Food Chem 152:552–557.  https://doi.org/10.1016/j.foodchem.2013.12.016 CrossRefPubMedGoogle Scholar
  20. 20.
    Benazzi T, Calgaroto S, Astolfi V, Dalla Rosa C, Oliveira JV, Mazutti MA (2013) Pretreatment of sugarcane bagasse using supercritical carbon dioxide combined with ultrasound to improve the enzymatic hydrolysis. Enzym Microb Technol 52(4):247–250.  https://doi.org/10.1016/j.enzmictec.2013.02.001 CrossRefGoogle Scholar
  21. 21.
    Cardona CA, Quintero JA, Paz IC (2010) Production of bioethanol from sugarcane bagasse: status and perspectives. Bioresour Technol 101(13):4754–4766.  https://doi.org/10.1016/j.biortech.2009.10.097 CrossRefPubMedGoogle Scholar
  22. 22.
    Sindhu R, Gnansounou E, Binod P, Pandey A (2016) Bioconversion of sugarcane crop residue for value added products-an overview. Renew Energ 98:203–215.  https://doi.org/10.1016/j.renene.2016.02.057 CrossRefGoogle Scholar
  23. 23.
    Gómez B, Gullón B, Yáñez R, Schols H, Alonso JL (2016) Prebiotic potential of pectins and pectic oligosaccharides derived from lemon peel wastes and sugar beet pulp: a comparative evaluation. J Funct Foods 20:108–121.  https://doi.org/10.1016/j.jff.2015.10.029 CrossRefGoogle Scholar
  24. 24.
    Gracia I, Rodríguez JF, Garcia MT, Alvarez A, Garcia A (2007) Isolation of aroma compounds from sugar cane spirits by supercritical CO2. J Supercrit Fluids 43(1):37–42.  https://doi.org/10.1016/j.supflu.2007.04.010 CrossRefGoogle Scholar
  25. 25.
    Huang HW, Chang YH, Wang CY (2015) High pressure pasteurization of sugarcane juice: evaluation of microbiological shelf life and quality evolution during refrigerated storage. Food Bioprocess Tech 8(12):2483–2494.  https://doi.org/10.1007/s11947-015-1600-2 CrossRefGoogle Scholar
  26. 26.
    Sindhu R, Kuttiraja M, Preeti VE, Vani S, Sukumaran RK, Binod P (2013) A novel surfactant-assisted ultrasound pretreatment of sugarcane tops for improved enzymatic release of sugars. Bioresour Technol 135:67–72.  https://doi.org/10.1016/j.biortech.2012.09.050 CrossRefPubMedGoogle Scholar
  27. 27.
    Sindhu R, Kuttiraja M, Binod P, Sukumaran RK, Pandey A (2014) Physicochemical characterization of alkali pretreated sugarcane tops and optimization of enzymatic saccharification using response surface methodology. Renew Energ 62:362–368.  https://doi.org/10.1016/j.renene.2013.07.041 CrossRefGoogle Scholar
  28. 28.
    Sindhu R, Kuttiraja M, Binod P, Janu KU, Sukumaran RK, Pandey A (2011) Dilute acid pretreatment and enzymatic saccharification of sugarcane tops for bioethanol production. Bioresour Technol 102(23):10915–10921.  https://doi.org/10.1016/j.biortech.2011.09.066 CrossRefPubMedGoogle Scholar
  29. 29.
    Benjamin Y, Cheng H, Görgens JF (2013) Evaluation of bagasse from different varieties of sugarcane by dilute acid pretreatment and enzymatic hydrolysis. Ind Crop Prod 51:7–18.  https://doi.org/10.1016/j.indcrop.2013.08.067 CrossRefGoogle Scholar
  30. 30.
    Binod P, Satyanagalakshmi K, Sindhu R, Janu KU, Sukumaran RK, Pandey A (2012) Short duration microwave assisted pretreatment enhances the enzymatic saccharification and fermentable sugar yield from sugarcane bagasse. Renew Energ 37(1):109–116.  https://doi.org/10.1016/j.renene.2011.06.007 CrossRefGoogle Scholar
  31. 31.
    Santos ALF, Kawase KYF, Coelho GLV (2011) Enzymatic saccharification of lignocellulosic materials after treatment with supercritical carbon dioxide. J Supercrit Fluids 56(3):277–282.  https://doi.org/10.1016/j.supflu.2010.10.044 CrossRefGoogle Scholar
  32. 32.
    Lachos-Perez D, Martinez-Jimenez F, Rezende CA, Tompsett G, Timko M, Forster-Carneiro T (2016) Subcritical water hydrolysis of sugarcane bagasse: an approach on solid residues characterization. J Supercrit Fluids 108:69–78.  https://doi.org/10.1016/j.supflu.2015.10.019 CrossRefGoogle Scholar
  33. 33.
    Kayalvizhi V, Pushpa AJ, Sangeetha G, Antony U (2016) Effect of pulsed electric field (PEF) treatment on sugarcane juice. J Food Sci Technol 53(3):1371–1379.  https://doi.org/10.1007/s13197-016-2172-5 CrossRefPubMedPubMedCentralGoogle Scholar
  34. 34.
    Liang J, Chen X, Wang L, Wei X, Wang H, Lu S, Li Y (2017) Subcritical carbon dioxide-water hydrolysis of sugarcane bagasse pith for reducing sugars production. Bioresour Technol 228:147–155.  https://doi.org/10.1016/j.biortech.2016.12.080 CrossRefPubMedGoogle Scholar
  35. 35.
    Lachos-Perez D, Tompsett GA, Guerra P, Timko MT, Rostagno MA, Martínez J, Forster-Carneiro T (2017) Sugars and char formation on subcritical water hydrolysis of sugarcane straw. Bioresour Technol 243:1069–1077.  https://doi.org/10.1016/j.biortech.2017.07.080 CrossRefPubMedGoogle Scholar
  36. 36.
    Chen HM, Fu X, Luo ZG (2015a) Properties and extraction of pectin-enriched materials from sugar beet pulp by ultrasonic-assisted treatment combined with subcritical water. Food Chem 168:302–310.  https://doi.org/10.1016/j.foodchem.2014.07.078 CrossRefPubMedGoogle Scholar
  37. 37.
    Chen M, Zhao Y, Yu S (2015b) Optimisation of ultrasonic-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from sugar beet molasses. Food Chem 172:543–550.  https://doi.org/10.1016/j.foodchem.2014.09.110 CrossRefPubMedGoogle Scholar
  38. 38.
    Zykwinska A, Boiffard MH, Kontkanen H, Buchert J, Thibault JF, Bonnin E (2008) Extraction of green labeled pectins and pectic oligosaccharides from plant byproducts. J Agric Food Chem 56(19):8926–8935.  https://doi.org/10.1021/jf801705a CrossRefPubMedGoogle Scholar
  39. 39.
    Olmos JC, Hansen MZ (2012) Enzymatic depolymerization of sugar beet pulp: production and characterization of pectin and pectic-oligosaccharides as a potential source for functional carbohydrates. Chem Eng J 192:29–36.  https://doi.org/10.1016/j.cej.2012.03.085 CrossRefGoogle Scholar
  40. 40.
    Fishman ML, Chau HK, Cooke PH, Hotchkiss Jr AT (2008) Global structure of microwave-assisted flash-extracted sugar beet pectin. J Agric Food Chem 56(4):1471–1478.  https://doi.org/10.1021/jf072600o CrossRefPubMedGoogle Scholar
  41. 41.
    Li M, Wang LJ, Li D, Cheng YL, Adhikari B (2014) Preparation and characterization of cellulose nanofibers from de-pectinated sugar beet pulp. Carbohydr Polym 102:136–143.  https://doi.org/10.1016/j.carbpol.2013.11.021 CrossRefPubMedGoogle Scholar
  42. 42.
    Peng XY, Mu TH, Zhang M, Sun HN, Chen JW, Yu M (2015) Optimisation of production yield by ultrasound−/microwave-assisted acid method and functional property of pectin from sugar beet pulp. Int J Food Sci Technol 50(3):758–765.  https://doi.org/10.1111/ijfs.12678 CrossRefGoogle Scholar
  43. 43.
    Sato N, Takano Y, Mizuno M, Nozaki K, Umemura S, Matsuzawa T, Amano Y, Makishima S (2013) Production of feruloylated arabino-oligosaccharides (FA-AOs) from beet fiber by hydrothermal treatment. J Supercrit Fluids 79:84–91.  https://doi.org/10.1016/j.supflu.2013.01.012 CrossRefGoogle Scholar
  44. 44.
    Almohammed F, Koubaa M, Khelfa A, Nakaya M, Mhemdi H, Vorobiev E (2017) Pectin recovery from sugar beet pulp enhanced by high-voltage electrical discharges. Food Bioprod Process 103:95–103.  https://doi.org/10.1016/j.fbp.2017.03.005 CrossRefGoogle Scholar
  45. 45.
    Leijdekkers AG, Bink JP, Geutjes S, Schols HA, Gruppen H (2013) Enzymatic saccharification of sugar beet pulp for the production of galacturonic acid and arabinose; a study on the impact of the formation of recalcitrant oligosaccharides. Bioresour Technol 128:518–525.  https://doi.org/10.1016/j.biortech.2012.10.126 CrossRefPubMedGoogle Scholar
  46. 46.
    Vorobiev E, Lebovka N (2010) Enhanced extraction from solid foods and biosuspensions by pulsed electrical energy. Food Eng Rev 2(2):95–108.  https://doi.org/10.1007/s12393-010-9021-5 CrossRefGoogle Scholar
  47. 47.
    Vidal O (2014) First pulsed electric field (PEF) application at industrial scale in beet sugar industry. Sugar Ind 139(64):37–39Google Scholar
  48. 48.
    Holck J, Hjernø K, Lorentzen A, Vigsnæs LK, Hemmingsen L, Licht TR, Mikkelsen JD, Meyer AS (2011) Tailored enzymatic production of oligosaccharides from sugar beet pectin and evidence of differential effects of a single DP chain length difference on human faecal microbiota composition after in vitro fermentation. Process Biochem 46(5):1039–1049.  https://doi.org/10.1016/j.procbio.2011.01.013 CrossRefGoogle Scholar
  49. 49.
    Almohammed F, Mhemdi H, Vorobiev E (2016) Pulsed electric field treatment of sugar beet tails as a sustainable feedstock for bioethanol production. Appl Energy 162:49–57.  https://doi.org/10.1016/j.apenergy.2015.10.050 CrossRefGoogle Scholar
  50. 50.
    Toushik SH, Lee KT, Lee JS, Kim KS (2017) Functional applications of lignocellulolytic enzymes in the fruit and vegetable processing industries. J Food Sci 82(3):585–593.  https://doi.org/10.1111/1750-3841.13636 CrossRefPubMedGoogle Scholar
  51. 51.
    Yadav RL, Solomon S (2006) Potential of developing sugarcane by-product based industries in India. Sugar Tech 8(2):104–111.  https://doi.org/10.1007/BF02943642 CrossRefGoogle Scholar
  52. 52.
    Taherzadeh MJ, Karimi K (2008) Pretreatment of lignocellulosic wastes to improve ethanol and biogas production: a review. Int J Mol Sci 9(9):1621–1651.  https://doi.org/10.3390/ijms9091621 CrossRefPubMedPubMedCentralGoogle Scholar
  53. 53.
    Roselló-Soto E, Parniakov O, Deng Q, Patras A, Koubaa M, Grimi N, Boussetta N, Tiwari BK, Vorobiev E, Lebovka N, Barba FJ (2016) Application of non-conventional extraction methods: toward a sustainable and green production of valuable compounds from mushrooms. Food Eng Rev 8(2):214–234.  https://doi.org/10.1007/s12393-015-9131-1 CrossRefGoogle Scholar
  54. 54.
    Talmaciu AI, Volf I, Popa VI (2015) A comparative analysis of the 'green' techniques applied for polyphenols extraction from bioresources. Chem Biodivers 12(11):1635–1651.  https://doi.org/10.1002/cbdv.201400415 CrossRefPubMedGoogle Scholar
  55. 55.
    Gharib-Bibalan S, Keramat J, Hamdami N, Hojjatoleslamy M (2016) Optimization of Fenton oxidation process for the degradation of color precursors in raw sugar beet juice. Sugar Tech 18(3):273–284.  https://doi.org/10.1007/s12355-015-0398-6 CrossRefGoogle Scholar
  56. 56.
    Barba FJ, Grimi N, Vorobiev E (2015a) New approaches for the use of non-conventional cell disruption technologies to extract potential food additives and nutraceuticals from microalgae. Food Eng Rev 7(1):45–62.  https://doi.org/10.1007/s12393-014-9095-6 CrossRefGoogle Scholar
  57. 57.
    Barba FJ, Parniakov O, Pereira SA, Wiktor A, Grimi N, Boussetta N, Saraiva JA, Raso J, Martin-Belloso O, Witrowa-Rajchert D, Lebovka N (2015b) Current applications and new opportunities for the use of pulsed electric fields in food science and industry. Food Res Int 77:773–798.  https://doi.org/10.1016/j.foodres.2015.09.015 CrossRefGoogle Scholar
  58. 58.
    Koubaa M, Barba FJ, Grimi N, Mhemdi H, Koubaa W, Boussetta N, Vorobiev E (2016) Recovery of colorants from red prickly pear peels and pulps enhanced by pulsed electric field and ultrasound. Innov Food Sci Emerg Tech 37:336–344.  https://doi.org/10.1016/j.ifset.2016.04.015 CrossRefGoogle Scholar
  59. 59.
    Wang J, Sun B, Cao Y, Tian Y, Li X (2008) Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chem 106(2):804–810.  https://doi.org/10.1016/j.foodchem.2007.06.062 CrossRefGoogle Scholar
  60. 60.
    Adetunji LR, Adekunle A, Orsat V, Raghavan V (2017) Advances in the pectin production process using novel extraction techniques: a review. Food Hydrocoll 62:239–250.  https://doi.org/10.1016/j.foodhyd.2016.08.015 CrossRefGoogle Scholar
  61. 61.
    Evrendilek GA, Baysal T, Icier F, Yildiz H, Demirdoven A, Bozkurt H (2012) Processing of fruits and fruit juices by novel electrotechnologies. Food En Rev 4(1):68–87.  https://doi.org/10.1007/s12393-011-9045-5 CrossRefGoogle Scholar
  62. 62.
    Sack M, Sigler J, Frenzel S, Eing C, Arnold J, Michelberger T, Frey W, Attmann F, Stukenbrock L, Müller G (2010) Research on industrial-scale electroporation devices fostering the extraction of substances from biological tissue. Food Eng Rev 2(2):147–156.  https://doi.org/10.1007/s12393-010-9017-1 CrossRefGoogle Scholar
  63. 63.
    Barba FJ, Mariutti LR, Bragagnolo N, Mercadante AZ, Barbosa-Cánovas GV, Orlien V (2017) Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing. Trends Food Sci Technol 67:195–206.  https://doi.org/10.1016/j.tifs.2017.07.006
  64. 64.
    Chemat F, Rombaut N, Meullemiestre A, Turk M, Perino S, Fabiano-Tixier AS, Abert-Vian M. (2017) Review of green food processing techniques. Preservation, transformation, and extraction. Innov Food Sci Emerg TechnolGoogle Scholar
  65. 65.
    Jemai AB, Vorobiev E (2003) Enhancing leaching from sugar beet cossettes by pulsed electric field. J Food Eng 59(4):405–412.  https://doi.org/10.1016/S0260-8774(02)00499-5 CrossRefGoogle Scholar
  66. 66.
    Yan LG, He L, Xi J (2017) High intensity pulsed electric field as an innovative technique for extraction of bioactive compounds—a review. Crit Rev Food Sci Nutr 57(13):2877–2888.  https://doi.org/10.1080/10408398.2015.1077193 CrossRefPubMedGoogle Scholar
  67. 67.
    Briens C, Piskorz J, Berruti F (2008) Biomass valorization for fuel and chemicals production—a review. Int J Chem React Eng 6(1).  https://doi.org/10.2202/1542-6580.1674
  68. 68.
    Mathlouthi M (2000) Highlights of the twentieth century progress in sugar technology and the prospects for the 21st century. Centre Europoi'Agro, Universite de Reims. http://www.Neltec.Dk/spri
  69. 69.
    Mosqueda-Melgar J, Elez-Martinez P, Raybaudi-Massilia RM, Martin-Belloso O (2008) Effects of pulsed electric fields on pathogenic microorganisms of major concern in fluid foods: a review. Crit Rev Food Sci Nutr 48(8):747–759.  https://doi.org/10.1080/10408390701691000 CrossRefPubMedGoogle Scholar
  70. 70.
    Toepfl S, Mathys A, Heinz V, Knorr D (2006) Potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing. Food Rev Int 22(4):405–423.  https://doi.org/10.1080/87559120600865164 CrossRefGoogle Scholar
  71. 71.
    Rivera-Espinoza Y, Valdez-López E, Hernandez-Sanchez H (2005) Characterization of a wine-like beverage obtained from sugarcane juice. World J Microbiol Biotechnol 21(4):447–452.  https://doi.org/10.1007/s11274-004-1878-0 CrossRefGoogle Scholar
  72. 72.
    Poojary MM, Barba FJ, Aliakbarian B, Donsì F, Pataro G, Dias DA, Juliano P (2016) Innovative alternative technologies to extract carotenoids from microalgae and seaweeds. Marine drugs 14(11):214.  https://doi.org/10.3390/md14110214 CrossRefPubMedCentralGoogle Scholar
  73. 73.
    Ho S, Mittal GS (2000) High voltage pulsed electrical field for liquid food pasteurization. Food Rev Int 16(4):395–434.  https://doi.org/10.1081/FRI-100102317 CrossRefGoogle Scholar
  74. 74.
    Peng XY, Mu TH, Zhang M, Sun HN, Chen JW, Yu M (2016) Effects of pH and high hydrostatic pressure on the structural and rheological properties of sugar beet pectin. Food Hydrocoll 60:161–169.  https://doi.org/10.1016/j.foodhyd.2016.03.025 CrossRefGoogle Scholar
  75. 75.
    Brianceau S, Turk M, Vitrac X, Vorobiev E (2016) High voltage electric discharges assisted extraction of phenolic compounds from grape stems: effect of processing parameters onflavan-3-ols, flavonols and stilbenes recovery. Innov Food Sci Emerg Technol 35:67–74.  https://doi.org/10.1016/j.ifset.2016.04.006 CrossRefGoogle Scholar
  76. 76.
    Spagnuolo M, Crecchio C, Pizzigallo MD, Ruggiero P (1997) Synergistic effects of cellulolytic and pectinolytic enzymes in degrading sugar beet pulp. Bioresour Technol 60(3):215–222.  https://doi.org/10.1016/S0960-8524(97)00013-8 CrossRefGoogle Scholar
  77. 77.
    Spagnuolo M, Crecchio C, Pizzigallo M, Ruggiero P (1999) Fractionation of sugar beet pulp into pectin, cellulose, and arabinose by arabinases combined with ultrafiltration. Biotechnol Bioeng 64(6):685–691.  https://doi.org/10.1002/(SICI)1097-0290(19990920)64:6<685::AID-BIT7>3.0.CO;2-E CrossRefPubMedGoogle Scholar
  78. 78.
    Lv C, Wang Y, Wang LJ, Li D, Adhikari B (2013) Optimization of production yield and functional properties of pectin extracted from sugar beet pulp. Carbohydr Polym 95(1):233–240.  https://doi.org/10.1016/j.carbpol.2013.02.062 CrossRefPubMedGoogle Scholar
  79. 79.
    Puri M, Sharma D, Barrow CJ (2012) Enzyme-assisted extraction of bioactives from plants. Trends Biotechnol 30(1):37–44.  https://doi.org/10.1016/j.tibtech.2011.06.014 CrossRefPubMedGoogle Scholar
  80. 80.
    Gerschenson LN (2017) The production of galacturonic acid enriched fractions and their functionality. Food Hydrocoll 68:23–30.  https://doi.org/10.1016/j.foodhyd.2016.11.030 CrossRefGoogle Scholar
  81. 81.
    Li P, Zeng Y, Xie Y, Li X, Kang Y, Wang Y, Xie T, Zhang Y (2017) Effect of pretreatment on the enzymatic hydrolysis of kitchen waste for xanthan production. Bioresour Technol 223:84–90.  https://doi.org/10.1016/j.biortech.2016.10.035 CrossRefPubMedGoogle Scholar
  82. 82.
    Andlar M, Rezić I, Oros D, Kracher D, Ludwig R, Rezić T, Šantek B (2017) Optimization of enzymatic sugar beet hydrolysis in a horizontal rotating tubular bioreactor. J Chem Technol Biotechnol 92(3):623–632.  https://doi.org/10.1002/jctb.5043 CrossRefGoogle Scholar
  83. 83.
    Berlowska J, Pielech-Przybylska K, Balcerek M, Cieciura W, Borowski S, Kregiel D (2017) Integrated bioethanol fermentation/anaerobic digestion for valorization of sugar beet pulp. Energies 10(9):1255.  https://doi.org/10.3390/en10091255 CrossRefGoogle Scholar
  84. 84.
    Combo AM, Aguedo M, Quiévy N, Danthine S, Goffin D, Jacquet N, Blecker C, Devaux J, Paquot M (2013) Characterization of sugar beet pectic-derived oligosaccharides obtained by enzymatic hydrolysis. Int J Biol Macromolec 52:148–156.  https://doi.org/10.1016/j.ijbiomac.2012.09.006 CrossRefGoogle Scholar
  85. 85.
    Ziemiński K, Kowalska-Wentel M (2017) Effect of different sugar beet pulp pretreatments on biogas production efficiency. Biotechnol Appl Biochem 181(3):1211–1227.  https://doi.org/10.1007/s12010-016-2279-1 CrossRefGoogle Scholar
  86. 86.
    Gullón B, Lú-Chau TA, Moreira MT, Lema JM, Rutin EG (2017) A review on extraction, identification and purification methods, biological activities and approaches to enhance its bioavailability. Trends Food Sci Technol 67:220–235.  https://doi.org/10.1016/j.tifs.2017.07.008 CrossRefGoogle Scholar
  87. 87.
    Mirabella N, Castellani V, Sala S (2014) Current options for the valorization of food manufacturing waste: a review. J Clean Prod 65:28–41.  https://doi.org/10.1016/j.jclepro.2013.10.051 CrossRefGoogle Scholar
  88. 88.
    Zhang H, Wu S (2014) Enhanced enzymatic cellulose hydrolysis by subcritical carbon dioxide pretreatment of sugarcane bagasse. Bioresour Technol 158:161–165.  https://doi.org/10.1016/j.biortech.2014.02.030 CrossRefPubMedGoogle Scholar
  89. 89.
    Zeng Z, Li Y, Yang R, Liu C, Hu X, Luo S, Gong E, Ye J (2017) The relationship between reducing sugars and phenolic retention of brown rice after enzymatic extrusion. J Cereal Sci 74:244–249.  https://doi.org/10.1016/j.jcs.2017.02.016 CrossRefGoogle Scholar
  90. 90.
    Kumari B, Tiwari BK, Hossain MB, Brunton NP, Rai DK (2017) Recent advances on application of ultrasound and pulsed electric field technologies in the extraction of bioactives from agro-industrial by-products. Food Bioprocess Tech 1-9Google Scholar
  91. 91.
    Chen W, Yu H, Liu Y, Chen P, Zhang M, Hai Y (2011) Individualization of cellulose nanofibers from wood using high-intensity ultrasonication combined with chemical pretreatments. Carbohydr Polym 83(4):1804–1811.  https://doi.org/10.1016/j.carbpol.2010.10.040 CrossRefGoogle Scholar
  92. 92.
    Patist A, Bates D (2008) Ultrasonic innovations in the food industry: from the laboratory to commercial production. Innov Food Sci Emerg Technol 9(2):147–154.  https://doi.org/10.1016/j.ifset.2007.07.004 CrossRefGoogle Scholar
  93. 93.
    Barba FJ, Zhu Z, Koubaa M, Sant'Ana AS, Orlien V (2016) Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: a review. Trends Food Sci Technol 49:96–109.  https://doi.org/10.1016/j.tifs.2016.01.006 CrossRefGoogle Scholar
  94. 94.
    El-Mashad HM, Pan Z (2017) Application of induction heating in food processing and cooking. Food Eng Rev 1–9Google Scholar
  95. 95.
    Li DQ, Jia X, Wei Z, Liu ZY (2012) Box-Behnken experimental design for investigation of microwave-assisted extracted sugar beet pulp pectin. Carbohydr Polym 88(1):342–346.  https://doi.org/10.1016/j.carbpol.2011.12.017 CrossRefGoogle Scholar
  96. 96.
    Filly A, Fernandez X, Minuti M, Visinoni F, Cravotto G, Chemat F (2014) Solvent-free microwave extraction of essential oil from aromatic herbs: from laboratory to pilot and industrial scale. Food Chem 150:193–198.  https://doi.org/10.1016/j.foodchem.2013.10.139 CrossRefPubMedGoogle Scholar
  97. 97.
    Leonelli C, Mason TJ (2010) Microwave and ultrasonic processing: now a realistic option for industry. Chem Eng Prog Process Intensif 49(9):885–900.  https://doi.org/10.1016/j.cep.2010.05.006 CrossRefGoogle Scholar
  98. 98.
    Terigar BG, Balasubramanian S, Sabliov CM, Lima M, Boldor D (2011) Soybean and rice bran oil extraction in a continuous microwave system: from laboratory-to pilot-scale. J Food Eng 104(2):208–217.  https://doi.org/10.1016/j.jfoodeng.2010.12.012 CrossRefGoogle Scholar
  99. 99.
    Mayanga-Torres PC, Lachos-Perez D, Rezende CA, Prado JM, Ma Z, Tompsett GT, Timko MT, Forster-Carneiro T (2017) Valorization of coffee industry residues by subcritical water hydrolysis: recovery of sugars and phenolic compounds. J Supercrit Fluids 120:75–85.  https://doi.org/10.1016/j.supflu.2016.10.015 CrossRefGoogle Scholar
  100. 100.
    Posmanik R, Cantero DA, Malkani A, Sills DL, Tester JW (2017) Biomass conversion to bio-oil using sub-critical water: study of model compounds for food processing waste. J Supercrit Fluids 119:26–35.  https://doi.org/10.1016/j.supflu.2016.09.004 CrossRefGoogle Scholar
  101. 101.
    Prado JM, Follegatti-Romero LA, Forster-Carneiro T, Rostagno MA, Maugeri Filho F, Meireles MA (2014) Hydrolysis of sugarcane bagasse in subcritical water. J Supercrit Fluids 86:15–22.  https://doi.org/10.1016/j.supflu.2013.11.018 CrossRefGoogle Scholar
  102. 102.
    Licence P, Ke J, Sokolova M, Ross SK, Poliakoff M (2003) Chemical reactions in supercritical carbon dioxide: from laboratory to commercial plant. Green Chem 5(2):99–104.  https://doi.org/10.1039/b212220k CrossRefGoogle Scholar
  103. 103.
    Mandal A, Chakrabarty D (2011) Isolation of nanocellulose from waste sugarcane bagasse (SCB) and its characterization. Carbohydr Polym 86(3):1291–1299.  https://doi.org/10.1016/j.carbpol.2011.06.030 CrossRefGoogle Scholar
  104. 104.
    Saffarionpour S, Ottens M (2017) Recent advances in techniques for flavor recovery in liquid food processing. Food Eng Rev 1–14Google Scholar
  105. 105.
    Zamora A, Guamis B (2015) Opportunities for ultra-high-pressure homogenisation (UHPH) for the food industry. Food Eng Rev 7(2):130–142.  https://doi.org/10.1007/s12393-014-9097-4 CrossRefGoogle Scholar
  106. 106.
    Kumar C, Karim MA (2017) Microwave-convective drying of food materials: a critical review. Crit Rev Food Sci Nutr 1–16Google Scholar

Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Food Science and Technology, College of AgricultureIsfahan University of TechnologyIsfahanIran

Personalised recommendations