TREE BARKS AS POTENTIAL SOURCES OF VALUE-ADDED COMPONENTS FOR THE FOOD INDUSTRY

Dogan, Kubra and Akman, P. Kubra and Tornuk, Fatih (2019) TREE BARKS AS POTENTIAL SOURCES OF VALUE-ADDED COMPONENTS FOR THE FOOD INDUSTRY. International Journal of Food Technology and Nutrition, 2 (3-4). pp. 25-35. ISSN 2671-3071

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Abstract

Tree bark is composed of all the tissues external to and surrounding the vascular cambium of the tree and comprises about 13– 21% on a dry weight basis. It is liberated as a waste product for the production of forestry industry after debarking process of wood. It is mainly utilized as heat source by direct combustion. However, it's caloric value is much lower than foil. Tree barks are rich sources of several sustainable compounds such as lipophilic and hydrophilic extractives as well as cellulose. lignin and hemicellulose. Although valorizations of bark including production of chemicals and materials, wooden panels, tannin, resins and foams, bio-oils. Research has shown that barks contain valuable compounds such as tannins and cellulose nanowhiskers which can be used in food industry applications at comparable levels with well-established food industry byproducts. Tannins are an integral part of diets and have positive implications for human health. which indicates that bark tannins can be included in food formulations. Cellulose is a common raw material for food packaging while cellulose nanowhiskers can be used as reinforcement agents of biodegradable/nonbiodegradable packaging materials. Therefore. potential valorization fields of tree barks to be utilized in food industry were reviewed in this study.

Item Type:	Article
Subjects:	T Technology > T Technology (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Engineering Sciences
Depositing User:	Unnamed user with email zshi@unite.edu.mk
Date Deposited:	07 Oct 2019 08:24
Last Modified:	07 Oct 2019 08:24
URI:	http://eprints.unite.edu.mk/id/eprint/377

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