Berries extracts as natural antioxidants in meat products: A review

Food Research International, Journal Year: 2017, Volume and Issue: 106, P. 1095 - 1104

Published: Dec. 6, 2017

Language: Английский

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High value-added compounds from fruit and vegetable by-products – Characterization, bioactivities, and application in the development of novel food products

Critical Reviews in Food Science and Nutrition, Journal Year: 2019, Volume and Issue: 60(8), P. 1388 - 1416

Published: Feb. 11, 2019

Fruit and vegetable processing industry is one of the relevant generators food by-products, which display limited commercial exploitation entailing economic environmental problems. However, these by-products present a considerable amount dietary fiber as well bioactive compounds with important biological activities such antioxidant antimicrobial properties. Therefore, international scientific community has considered incorporation their extracts or powders to preserve fortify products an area interest, mainly because nowadays consumers demand production safer health-promoting foods. In review, several statistical other data concerning increasing generation fruit (FVB) are critically analyzed presented. Next, special focus given chemical characterization bioactivities (namely properties) FVB. Lastly, in-depth review recent studies (briefly compiled) about wastes in animal, dairy, beverages, bakery products, among others provided.

Language: Английский

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Valorisation of grape pomace: an approach that is increasingly reaching its maturity – a review

International Journal of Food Science & Technology, Journal Year: 2019, Volume and Issue: 54(4), P. 933 - 942

Published: Jan. 24, 2019

Summary Traditionally, wine production has been assumed as an environmentally friendly process. However, it requires a considerable amount of resources (e.g. water, fertilisers and organic amendments), and, at the same time, producing large waste by‐products. Environmental analysis making process reports that solid wastes wastewater represent main effluents sector. This review aims to make overview about recent insights results related valorisation grape pomace how this approach, considering number dedicated studies, is now reaching its maturity. By‐products valorisation, concept increasingly consolidated in field industrial residues management, holds immense potential for prospective production. In regard, proving effectiveness, obtaining remarkable results.

Language: Английский

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Probiotic dairy-based beverages: A review

Journal of Functional Foods, Journal Year: 2018, Volume and Issue: 53, P. 62 - 75

Published: Dec. 15, 2018

Language: Английский

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The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process

Trends in Food Science & Technology, Journal Year: 2021, Volume and Issue: 108, P. 269 - 280

Published: Jan. 12, 2021

Language: Английский

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Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization

Trends in Food Science & Technology, Journal Year: 2022, Volume and Issue: 128, P. 296 - 315

Published: Sept. 2, 2022

Language: Английский

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Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2019, Volume and Issue: 18(4), P. 867 - 882

Published: May 9, 2019

Abstract Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery probiotic bacteria. Caprine (goat) milk also possesses potential successful probiotics, and despite its less appealing flavor in some products, use goat as a carrier has rapidly increased over last decade. This review reports on diversity, applicability, using probiotics to enhance sensory properties milk‐based products. A brief conceptual introduction microorganisms is followed by an account unique physicochemical, nutritive, beneficial aspects milk, emphasizing advantages carrier. The probiotic‐enriched products discussed. maintenance viability desirable physicochemical characteristics shelf life possible. However, unpleasant features remain major disadvantage that hinder wider utilization. Nevertheless, certain measures such fortification with selected strains, inclusion fruit pulps popular compounds, production commonly consumed tailor‐made have overcome this limitation. In particular, bacteria release volatile compounds result their metabolism, which known play role aroma profile final

Language: Английский

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Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process

Food Chemistry, Journal Year: 2019, Volume and Issue: 283, P. 257 - 264

Published: Jan. 16, 2019

Language: Английский

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Promising Application of Grape Pomace and Its Agri-Food Valorization: Source of Bioactive Molecules with Beneficial Effects

Sustainability, Journal Year: 2023, Volume and Issue: 15(11), P. 9075 - 9075

Published: June 4, 2023

Grapes, particularly the species Vitis vinifera L., are one of most widely grown crops in world. Winemaking processes generate a high amount residues, which currently pose an environmental and economic sustainability problem for companies sector. For this reason, solutions being explored development new products with high-added value derived from valorization these residues. One wastes produced by winemaking is grape pomace, chemical composition promising because it rich compounds antioxidant activity, such as polyphenols (anthocyanins, flavonols, flavan-3-ols, procyanidins), phenolic acids, resveratrol, fiber. Commonly pomace used to produce distillates extract tartaric acid coloring substances enocyanin. Recently, alternative uses have been adopted, production extracts properties, fermentation substrates, composting biomass energy production, fiber extraction high-value-added enriched bioactive molecules pomace. Here, we discuss how involved various human biological functions their applications agri-food

Language: Английский

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Grape Pomace—Advances in Its Bioactivity, Health Benefits, and Food Applications

Foods, Journal Year: 2024, Volume and Issue: 13(4), P. 580 - 580

Published: Feb. 14, 2024

From a circular economy perspective, the appropriate management and valorization of winery wastes by-products are crucial for sustainable development. Nowadays, grape pomace (GP) has attracted increasing interest within food field due to its valuable content, comprising nutritional bioactive compounds (e.g., polyphenols, organic fatty acids, vitamins, etc.). Particularly, GP polyphenols have been recognized as exhibiting technological health-promoting effects in different biological systems. Hence, is step toward offering new functional foods contributing solving waste problems wine industry. On this basis, use additive/ingredient development novel products with advantages recently proposed. In review, we summarize current knowledge on bioactivity polyphenolic-rich extracts from samples. Advances incorporation into formulations (enhancement physicochemical, sensory, quality) information supporting intellectual property related potential applications industry also discussed.

Language: Английский

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