PRODUCTION OF SOME NANO INGREDIANTS FROM FOOD PROCESSING WASTES AND THEIR APPLICATIONS IN FOOD

Abstract

Foodplant wastesaccumalated millions of tons per year and cause environmental problems. This study aim to utilize the food plant wastes (i.e. orange juiceand red grape winewastes)in production of bioactive ingredient in nano form to be supplement in food and reduce the environmental pollution. The data showed that the amount of totalphenolic compounds were 4.35 and 6.6mgGAEs.mg-1in orange peels and nano polyphenols extract respectively. While for total anthocyanins content were 0.118 g /g DM and 40 mg/L in grape peels and nanoanthocyanins extract respectively. Results also showed that the most active sample of Nano polyphenols and Nano anthocyanin for antioxidant activity by reducing power were1.995 , 2.805 at 40 µg /ml concentration respectively. While for DPPH scavenging ability for bothnano polyphenols and nano anthocyanin were 50.456, 55 % at 40 µg /ml concentration respectively. It is very important to point out that there is a positive correlation between antioxidant activity and amount of phenolic compounds of these extracts. Then, after the addition of nanopolyphenol compounds at different concentrations in pineapple jelly product and antioxidant activity by DPPH and sensory characteristics of the product have been evaluated. While thenanoanthocyanins compounds have been used as food naturally colorant a in the production of jelly and the sensory characteristics of the product have been also evaluated.

Keywords :- Polyphenols – Anthocyanins – Encapsulation – Antioxidant activity – Nanotechnolog - Produce jelly – Toxicity.