الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Food losses during along of food supply chain from harvest of agricultural products to food processing and consumption. This investigation aimed to utilize of agriculture and food factories wastes in food products by producing Antioxidant extracts, fibre, and syrup and applying some extracts in fermented orange juice and beef patties. This investigation also aimed to decrease theextractiontimeofnaturalantioxidantsandaddacommercialdimensiontoplantextracts.Comparewithconventionalextractionmethod (SE), the impact of the difference in pressure extraction method (DE) on antioxidant properties was studied. The liquidextractsofhibiscusleavesandpotatopeelwereaddedtofermentedorange juice, and the samples were divided into five parts. Two parts with different concentrations of hibiscus leave extracts [5%(FHL5), and 10% (FHL10)], and the other two parts with different concentrations of potato peel extracts [5%(FPP5) ,and10%(FPP10). The Fifth part was fermented orange juice without any additives (PC). Then, estimated physical, chemical properties, and sensory evaluation during storage time at 4±2 ⁰C. The behavior of the dried mixtures of soya flour and both hibiscus leaves(DMSHLE) and potato peels extracts (DMSPPE) in beef patties were studied including studying both the chemical and physical properties of this mixture. The results showed positive effects of all extracts on antioxidants and antimicrobial activities, and the extracts o DE were the highest value of all the extracts. Additionally, the positive effect of antioxidant extracts on both fermented orange juice and beef patties characteristics.