High added-value compounds from residues from cider production
Cider making, as with any similar process, involves the production of leftover “waste” such as the apple pulp, discarded apples and liquid residue, for example.
AZTI-Tecnalia Technological Centre, given its intention to improve and innovate the production process of natural cider, is undertaking a number of studies of the management, the reduction and the re-evaluation of waste residue from cider making. The aim is twin-fold: the gains from eliminating the waste generated in this sector and the conversion of this into high added-value products.
Waste management systems measure the amount of waste generated and study its possible reduction or elimination. Then the option most suitable for managing the leftover waste is studied. Despite the fact that a number of other alternatives exist, AZTI- Tecnalia have firmly decided on re-evaluation.
Using these residues for animal foods or fertiliser does not provide great added value, for example. Nevertheless, it has been discovered that these sub-products of cider making, such as the pulp, have high antioxidant levels and, moreover, are claimed to have properties beneficial to health. Besides, polysaccharides such as pectin and dietetic fibre could be new, highly economically viable, ingredients for foodstuffs.
AZTI-Tecnalia is working on a thorough analysis of this family of compounds and on the development of extractive processes, viable from an economic viewpoint, in order to convert the residues into high added-value products.
Irati Kortabitarte | EurekAlert!
The most recent press releases about innovation >>>
Die letzten 5 Focus-News des innovations-reports im Überblick:
Physicists have developed a new technique that uses electrical voltages to control the electron spin on a chip. The newly-developed method provides protection from spin decay, meaning that the contained information can be maintained and transmitted over comparatively large distances, as has been demonstrated by a team from the University of Basel’s Department of Physics and the Swiss Nanoscience Institute. The results have been published in Physical Review X.
For several years, researchers have been trying to use the spin of an electron to store and transmit information. The spin of each electron is always coupled...
What is the mass of a proton? Scientists from Germany and Japan successfully did an important step towards the most exact knowledge of this fundamental constant. By means of precision measurements on a single proton, they could improve the precision by a factor of three and also correct the existing value.
To determine the mass of a single proton still more accurate – a group of physicists led by Klaus Blaum and Sven Sturm of the Max Planck Institute for Nuclear...
A bacterial enzyme enables reactions that open up alternatives to key industrial chemical processes
The research team of Prof. Dr. Oliver Einsle at the University of Freiburg's Institute of Biochemistry has long been exploring the functioning of nitrogenase....
Larsen C Ice Shelf rift finally breaks through
A one trillion tonne iceberg - one of the biggest ever recorded -- has calved away from the Larsen C Ice Shelf in Antarctica, after a rift in the ice,...
Physics supports biology: Researchers from PTB have developed a model system to investigate friction phenomena with atomic precision
Friction: what you want from car brakes, otherwise rather a nuisance. In any case, it is useful to know as precisely as possible how friction phenomena arise –...