Papers by Bogdan Pacholek
The main goal of this paper is to review sustainable strategies presented in the literature for m... more The main goal of this paper is to review sustainable strategies presented in the literature for managing fruit processing by-products according to the circular economy, which could be useful for companies. In the food processing of fruits, the waste can be utilised directly or indirectly. The direct utilisation of fruit waste does not ensure full valorisation and does not fully minimise the environmental impact. The most sustainable management for the full valorisation of fruit waste according to the circular economy is the indirect utilisation, which requires an energyintensive drying process before the biorefinery approach. Sustainable Development Goal (SDG) 12.3 promotes the reduction of food waste and food loss throughout the supply chain to achieve sustainable development by 2030, especially at retail and consumption levels. The fruit processing industry produces large amounts of by-products, mainly removed by landfilling or incineration. However, these methods cause emissions of carbon dioxide, methane and ammonia, and release dioxin into the environment. In addition, it causes a loss of valuable biomass and nutrients and an economic loss. The sustainable management of fruit processing by-products is important to reduce the amount of food waste deposited in landfills and to develop strategies through their reuse for full valorisation and added economic value. The currently proposed biorefinery only focuses on partial valorisation of fruit waste, which is not completely compatible with the closedloop economy framework and economically feasible due to the low-efficiency bioprocesses. Therefore, there is a need for sustainable conception in the biorefinery approach, which can provide full valorisation of fruit waste according to the circular economy.
Odpady powstajace podczas pozyskiwania oleju z nasion oleistych [cz.1]
Ekopartner, 2000
Odpady powstajace podczas przetwarzania burakow cukrowych oraz kierunki ich wykorzystywania
Ekopartner, 2000
Antioxidant Activity of Ethanolic Extracts of Flaxseed in a Β‐Carotene‐Linoleate Model System
Journal of Food Lipids, 1993
ABSTRACT.Flaxseed meal was extracted with 95% ethanol at 80C. The extract was separated on a Seph... more ABSTRACT.Flaxseed meal was extracted with 95% ethanol at 80C. The extract was separated on a Sephadex LH‐20 column using methanol as eluate. Four major fractions according to their absorbances at 280 nm were separated. The antioxidant effect of these fractions in a β‐carotene‐linoleate system indicated that fraction I was most active. Absorption maximum for UV spectrum of this fraction was 290 nm and TLC analysis indicated the presence of 4 phenolic compounds in it. Fractions II to IV showed a very low antioxidant activity.
Storage stability of lipid fraction in blackcurrant seeds
Polish Journal of Food and Nutrition Sciences, 2011
Wpływ rodzaju nośnika na intensywność aromatu migdałowego
Zeszyty Naukowe / Uniwersytet Ekonomiczny w Poznaniu, 2011
Wplyw rodzaju nosnika na zdolnosc odczuwania intensywnosci aromatow spozywczych
Bromatologia i Chemia Toksykologiczna, 2008
Odpady z przetwórstwa pomidorów jako źródło składników o właściwościach prozdrowotnych
Zeszyty Naukowe / Uniwersytet Ekonomiczny w Poznaniu, 2010
Potential Use of Dried Fruit Pomaces to Create Sensory Properties and Antioxidant Activity of Fruit Teas
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze, 2014
Black currant seeds as a source of natural antioxidants
Rośliny Oleiste, 2000
Chemical composition and antibacterial activities of lupin seeds extracts
Nahrung, Oct 1, 2003
Determination of influence of lupin natural phenolic compounds on antibacterial properties of its... more Determination of influence of lupin natural phenolic compounds on antibacterial properties of its seeds was carried out. Raw material were seeds of Lupinus albus, L. luteus, and L. angustifolius. The methods included the determination of the content of proteins, total phenolic compounds, free phenolic acids, and tannins as well as antibacterial properties with ethanol extracts. The content of total phenolic compounds was smaller in testas than in cotyledons and the highest levels are observed in bitter cultivars of Lupinus albus cv. Bac andL. angustifolius cv. Mirela. Lupin tannins mainly occurred in cotyledons of the white lupin, predominantly in the bitter cultivar Bac. Free phenolic acids were mainly found in testas. Only extracts from the testas displayed antibacterial properties, which excludes the possibility of alkaloid influence on the results. The results suggest that inhibition of test bacteria growth depended mainly upon the content of the total phenolic compounds.
The effect of refrigerator storage on physicochemical properties of selected cold-pressed oils
Intercathedra, 2012
Ocena aktywności przeciwutleniaczy w tłuszczach i w układach modelowych
Zeszyty Naukowe / Akademia Ekonomiczna w Poznaniu, 2006
Zeszyty Naukowe / Uniwersytet Ekonomiczny w Poznaniu, 2010
Development directions for food design research using by-products in the perspective of Innovative European Economy
Integrated approach to managing food allergens as an element of quality management in food production and marketing
Prozdrowotne i technologiczne właściwości błonnika pokarmowego
Ocena możliwości wykorzystania wysokobłonnikowych odpadów przemysłu owocowego i zbożowego w produkcji wyrobów ciastkarskich o cechach prozdrowotnych
Dietary Fiber in Black Corrant and Raspberry By-Products of Fruit Proccesing
Uploads
Papers by Bogdan Pacholek