Periodic Reporting for period 1 - SYBAWHEY (Industrial symbiosis for valorising whey and banana wastes and by-products for the production of novel foods)
Reporting period: 2016-10-01 to 2018-09-30
It is more efficient to maximise the value of food waste and by-products than reducing the cost of its management and disposal. Applications in this direction require intersectoral and intrasectoral synergies for maximising utilisation of complementary waste resources and exchange of skills and knowledge for developing a multidisciplinary approach to research innovation. SYBAWHEY aimed a trans-national partnership between Europe and Africa, on the case study of banana production in Uganda and cheese making in Cyprus dairies.
Uganda is one of the largest producers of fruits and the banana and plantains industry is of vital importance. However, the high consumption rate along with the short shelf life of some varieties results in high post-harvest and processing losses mostly during peak harvest season. Strategies to increase utilisation of banana include the production of banana flour from the edible pulp when the fruit is unripe, and to incorporate the flour into innovative products mainly for bakery and confectionery industry. Interestingly, hybrid varieties are capable of producing high flour yield due to the big bunch sizes, and could therefore find use in the virgin banana flour industry.
In Europe whey from cheese production represents an important environmental pollutant. However, over the last years the increase in production of cheese and the reduction of pork farming in South and Eastern Europe resulted to whey in excess of pig feed need. Compared to other regions, whey streams from Cypriot dairies present high lactose content and therefore great potential for product-driven biorefining, e.g. fermented whey-based products such as yogurt and yogurt drinks, providing sustainable solution for the exploitation of whey stream surplus.
Current research activities examine the addition of banana pulp in dairy products for both nutritional and flavour purposes. Specifically, banana pulp, has been reported to increase the viability of different probiotic microorganisms in yogurt products during storage, to enhance yogurt taste and aroma, whereas among other fruit pulps, banana has been shown to result in the highest water holding capacity and the lowest syneresis value examined during the manufacture of yogurts. This research interest reflects also the remarkable diversity of bananas and plantains that exist in the East Africa Great Lakes plateau and the huge amount of bananas which are rejected for animal feed, especially in banana exporting countries.
Uganda is one of the largest producers of fruits and the banana and plantains industry is of vital importance. However, the high consumption rate along with the short shelf life of some varieties results in high post-harvest and processing losses mostly during peak harvest season. Strategies to increase utilisation of banana include the production of banana flour from the edible pulp when the fruit is unripe, and to incorporate the flour into innovative products mainly for bakery and confectionery industry. Interestingly, hybrid varieties are capable of producing high flour yield due to the big bunch sizes, and could therefore find use in the virgin banana flour industry.
In Europe whey from cheese production represents an important environmental pollutant. However, over the last years the increase in production of cheese and the reduction of pork farming in South and Eastern Europe resulted to whey in excess of pig feed need. Compared to other regions, whey streams from Cypriot dairies present high lactose content and therefore great potential for product-driven biorefining, e.g. fermented whey-based products such as yogurt and yogurt drinks, providing sustainable solution for the exploitation of whey stream surplus.
Current research activities examine the addition of banana pulp in dairy products for both nutritional and flavour purposes. Specifically, banana pulp, has been reported to increase the viability of different probiotic microorganisms in yogurt products during storage, to enhance yogurt taste and aroma, whereas among other fruit pulps, banana has been shown to result in the highest water holding capacity and the lowest syneresis value examined during the manufacture of yogurts. This research interest reflects also the remarkable diversity of bananas and plantains that exist in the East Africa Great Lakes plateau and the huge amount of bananas which are rejected for animal feed, especially in banana exporting countries.
Feasibility and impact of whey valorisation, current practises applied for utilisation and potential cost-effective intergraded approaches to whey valorisation. Whey is a by-product of the dairy industry. Valorisation routes include the production of energy/compost from whey, and the production of functional food from whey.
Microbial diversity in natural microflora of whey
Fresh samples of Halloumi cheese whey were studied immediately after whey proteins recovery and after storage in silo. No lactic acid bacteria (LAB) were detected in fresh Halloumi cheese whey, collected immediately after whey proteins recovery. A high population of bacteria in Halloumi cheese whey were recovered after storage in silo.
Method of producing microbial microcapsules
Results demonstrated species-specific characteristics and properties for lactose and galactose catabolism. It would be of high interest to study the potential for reducing lactose and galactose accumulation in dairy fermented products either individually or in co-culture with other conventional or non-conventional dairy strains.
Market analysis
From the current analysis, survey information from consumers had been analyzed using two-step clustering, categorical regression models and descriptive statistics analysis. According to the characteristics of each cluster, a targeted product promotion campaign, which save money and ensure a safe prediction that will facilitate the feasibility study that follows later, is a desirable action.
Banana flavouring variability. In this study, banana pulp volatile compounds’ composition with regard to dessert varieties Sukaali Ndiizi (Apple bananas) and Bogoya (Gros Michel) was attempted in order to examine their potential for development of banana flavoured yoghurt-like beverages. Uganda.
Whey and/or banana waste bioprocessing were examined for efficiency of banana peels as an immobilization support for Lb. crispatus.
Method of producing banana flavoured yogurt. Fresh Halloumi cheese whey and banana pulp from Bogoya (BBP) and Ndizi (NBP) cultivars, and S. thermophilus and L. delbrueckii subsp. bulgaricus were utilised for manufacturing of yogurt-like product.
Τhe impact of the incorporation of natural banana on sensory aspects was assessed in order to verify if this use could comply with the growing demand for more natural food products with pleasant sensory characteristics.
Microbial diversity in natural microflora of whey
Fresh samples of Halloumi cheese whey were studied immediately after whey proteins recovery and after storage in silo. No lactic acid bacteria (LAB) were detected in fresh Halloumi cheese whey, collected immediately after whey proteins recovery. A high population of bacteria in Halloumi cheese whey were recovered after storage in silo.
Method of producing microbial microcapsules
Results demonstrated species-specific characteristics and properties for lactose and galactose catabolism. It would be of high interest to study the potential for reducing lactose and galactose accumulation in dairy fermented products either individually or in co-culture with other conventional or non-conventional dairy strains.
Market analysis
From the current analysis, survey information from consumers had been analyzed using two-step clustering, categorical regression models and descriptive statistics analysis. According to the characteristics of each cluster, a targeted product promotion campaign, which save money and ensure a safe prediction that will facilitate the feasibility study that follows later, is a desirable action.
Banana flavouring variability. In this study, banana pulp volatile compounds’ composition with regard to dessert varieties Sukaali Ndiizi (Apple bananas) and Bogoya (Gros Michel) was attempted in order to examine their potential for development of banana flavoured yoghurt-like beverages. Uganda.
Whey and/or banana waste bioprocessing were examined for efficiency of banana peels as an immobilization support for Lb. crispatus.
Method of producing banana flavoured yogurt. Fresh Halloumi cheese whey and banana pulp from Bogoya (BBP) and Ndizi (NBP) cultivars, and S. thermophilus and L. delbrueckii subsp. bulgaricus were utilised for manufacturing of yogurt-like product.
Τhe impact of the incorporation of natural banana on sensory aspects was assessed in order to verify if this use could comply with the growing demand for more natural food products with pleasant sensory characteristics.
"Feasibility and impact of whey valorisation, current practises applied for utilisation and potential cost-effective intergraded approaches to whey valorisation.
L. delbrueckii is an economically important group of thermophilic bacteria with many applications in dairy industry due to its ability to carry out lactic acid fermentation using a variety of substrates. The results obtained from this study highlighted a significant bacterial growth in whey stream during 24–hour storage in silo, These findings encourage toward the exploitation as starter or probiotic cultures in whey–based fermented products.
Previously, results highlighted a significant bacterial growth in whey stream during 24–hour storage in silo, accompanied by a decrease in pH value. These bacteria can be considered thermoduric, because cells survived the thermal treatment during Halloumi cheese whey production. These findings encouraged research and exploitation of these bacterial isolates as starter cultures in whey–based fermented products and contribution to the valorization of the target stream.
The work presented the theoretical framework on food waste and valorisation. The applied methodology and the research findings show that the aims of ""Market analysis"" are fully satisfied. Methodologically, the combination of qualitative and quantitative research, offer a security control of surveying the process of evaluating.
Clear differences were found in the volatile compounds of the two cultivars of bananas from Uganda from a qualitative and quantitative point of view only in the case of fresh samples. Although varieties differ in flavour prior to processing, there is little differentiation in the aroma of flour produced after processing, in other words, the type of processing matters not the selected variety.
The immobilization efficiency of Lb leichmannii on banana peels was assessed and the results obtained indicated that banana peels can support probiotic cells, however, the level of leaching back into the culture media is still high indicating that appropriate banana peel pretreatment (e.g. delignification) may improve the immobilization efficiency.
The study has attempted to detect the volatile compound composition in fermented whey-based products enriched with banana flavor from the ripe dessert banana pulp of African cultivars. These findings seem encouraging toward the sensorial characteristics of the banana flavored yogurt–like products.
"
L. delbrueckii is an economically important group of thermophilic bacteria with many applications in dairy industry due to its ability to carry out lactic acid fermentation using a variety of substrates. The results obtained from this study highlighted a significant bacterial growth in whey stream during 24–hour storage in silo, These findings encourage toward the exploitation as starter or probiotic cultures in whey–based fermented products.
Previously, results highlighted a significant bacterial growth in whey stream during 24–hour storage in silo, accompanied by a decrease in pH value. These bacteria can be considered thermoduric, because cells survived the thermal treatment during Halloumi cheese whey production. These findings encouraged research and exploitation of these bacterial isolates as starter cultures in whey–based fermented products and contribution to the valorization of the target stream.
The work presented the theoretical framework on food waste and valorisation. The applied methodology and the research findings show that the aims of ""Market analysis"" are fully satisfied. Methodologically, the combination of qualitative and quantitative research, offer a security control of surveying the process of evaluating.
Clear differences were found in the volatile compounds of the two cultivars of bananas from Uganda from a qualitative and quantitative point of view only in the case of fresh samples. Although varieties differ in flavour prior to processing, there is little differentiation in the aroma of flour produced after processing, in other words, the type of processing matters not the selected variety.
The immobilization efficiency of Lb leichmannii on banana peels was assessed and the results obtained indicated that banana peels can support probiotic cells, however, the level of leaching back into the culture media is still high indicating that appropriate banana peel pretreatment (e.g. delignification) may improve the immobilization efficiency.
The study has attempted to detect the volatile compound composition in fermented whey-based products enriched with banana flavor from the ripe dessert banana pulp of African cultivars. These findings seem encouraging toward the sensorial characteristics of the banana flavored yogurt–like products.
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