Application of Agri-Food By-Products in the Food Industry

Agriculture, Journal Year: 2023, Volume and Issue: 13(8), P. 1559 - 1559

Published: Aug. 4, 2023

Every year, the global food industry produces a significant number of wastes and by-products from variety sources. By-products food-processing sector are produced in large quantities, because their undesirable qualities, they frequently wasted, losing important resources. In order to pursue circular economy that refers waste reduction effective management, valorization recently received increased interest. rich bioactive compounds can be used various industrial applications for health promotion nutritional benefits. A novel step its sustainable application is use these inexpensive agri-food create value-added products. The present review intended summarize different types agro-industrial properties highlight composition potential Applications foods as well sustainability implications products were also covered. According research, added increase profile, fiber content, antioxidant capacity while maintaining good sensory acceptability. Overall, chain consumer both benefit formulation.

Language: Английский

---

Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review

Bioresources and Bioprocessing, Journal Year: 2024, Volume and Issue: 11(1)

Published: Jan. 18, 2024

Abstract A significant portion of the human diet is comprised fruits, which are consumed globally either raw or after being processed. huge amount waste and by-products such as skins, seeds, cores, rags, rinds, pomace, etc. generated in our homes agro-processing industries every day. According to previous statistics, nearly half fruits lost discarded during entire processing chain. The concern arises when those wastes damage environment simultaneously cause economic losses. There a lot potential these for reuse variety applications, including isolation valuable bioactive ingredients their application developing healthy functional foods. development novel techniques transformation materials into marketable commodities may offer workable solution this issue while also promoting sustainable growth from bio-economic viewpoint. This approach can manage well add value enterprises. goal study twofold based on scenario. first present brief overview most substances found by-products. second review current status valorization trends techniques, safety assessments, sensory attributes, challenges. Moreover, specific attention drawn future perspective, some solutions discussed report.

Language: Английский

---

Unlocking the potential of banana peel bioactives: extraction methods, benefits, and industrial applications

Discover Food, Journal Year: 2025, Volume and Issue: 5(1)

Published: Jan. 10, 2025

Banana peels, accounting for approximately one-third of the fruit's total weight, are often discarded as waste in food industry. However, they have long been recognized their medicinal properties. The bioactive compounds banana peels associated with numerous health benefits. This review provides a comprehensive analysis valorization peel bioactives, emphasizing extraction methods, composition, and diverse applications. Extraction techniques, including conventional methods like solvent maceration, well novel technologies such pulsed electric field (PEF), enzymatic extraction, microwave-assisted ultrasound-assisted discussed. highlights efficiency extracting phenolics, flavonoids, carotenoids, dietary fibers from peels. composition its health-promoting properties, antioxidant, antimicrobial, anti-inflammatory, anticancer activities, thoroughly examined. Additionally, explores various applications bioactives functional foods, nutraceuticals, pharmaceuticals, cosmetics, agriculture, potential sustainable development. Therefore, this offers valuable insights into utilization serving foundation further research industrial implementation across sectors.

Language: Английский

---

Fruit By-Products and Their Industrial Applications for Nutritional Benefits and Health Promotion: A Comprehensive Review

Sustainability, Journal Year: 2023, Volume and Issue: 15(10), P. 7840 - 7840

Published: May 10, 2023

Fresh and processed fruits are commonly used to prepare different industrial products with superior nutritional health-promoting properties. Currently, the demand for processed-fruit has motivated rapid growth of fruit-processing industries, persuading them produce an enormous number by-products. Furthermore, people’s shifting dietary habits lack awareness properties result in a large fruit The knowledge about value by-products urges exploration proper documents that emphasize health benefits such products. Hence, this article was prepared by carefully reviewing recent literature on applications their use food industries various purposes been reported past reviewed described here. Fruit good source nutrients bioactive components, including polyphenols, fibers, vitamins, implying they could have important role novel, value-added functional as substrate organic acids, essential oils, enzymes, fuel, biodegradable packaging materials, preservatives.

Language: Английский

---

Unlocking the green potential: sustainable extraction of bioactives from orange peel waste for environmental and health benefits

Journal of Food Measurement & Characterization, Journal Year: 2024, Volume and Issue: 18(10), P. 8145 - 8162

Published: Aug. 23, 2024

Language: Английский

---

Valorization of banana peel by-product: An innovative component for gluten-free cookies rendered with corn flour

Journal of Agriculture and Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 101744 - 101744

Published: Feb. 1, 2025

Language: Английский

---

Enzyme-Assisted Coextraction of Phenolics and Polysaccharides from Padina gymnospora

Marine Drugs, Journal Year: 2024, Volume and Issue: 22(1), P. 42 - 42

Published: Jan. 12, 2024

Brown seaweed is a promising source of polysaccharides and phenolics with industrial utility. This work reports the development green enzyme-assisted extraction method for simultaneously extracting from brown

Language: Английский

---

Fortification of bread with mango peel and pulp as a source of bioactive compounds: A comparison with plain bread

Food Chemistry Advances, Journal Year: 2024, Volume and Issue: 5, P. 100783 - 100783

Published: July 18, 2024

In this study, fortified bread was prepared with the incorporation of mango peel powder (MPP), and pulp (MPuP). Different concentrations MPP (2.5 %, 5.0 7.5 %) MPuP (7.5 were added to improve functional bioactive properties bread. Pieces incorporated demonstrated a significant improvement in over control MPuP-fortified bread, where total phenol content elevated from 5.08 ± 0.99 54.29 2.34 mM GAE/100 g DM flavonoid raised 5.7 0.45 50.72 3.40 QE/100 DM. The inclusion increased antioxidant activity, range 0.585 0.12 18.20 0.87 TE/100 DPPH assay 10.75 0.98 30.24 2.12 μM Fe (II) E/g FRAP assay, at highest level incorporation. However, specific volume weight loss percentage breads decreased MPP. whiteness index (WI) dropped, brownness (BI) improved degree integration. Bread aroma drop considerably % incorporation, however, slight flavor noticed breads. Thus, 5 wheat deemed an optimum amount without compromising sensory physical characteristics along national properties.

Language: Английский

---

The food by-products bioprocess wheel: a guidance tool for the food industry

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 152, P. 104652 - 104652

Published: Aug. 6, 2024

The reduction of food waste yields significant environmental and economic advantages, increasing the interest in conversion by-products into functional ingredients. Biotechnologies, particularly enzymatic-assisted extraction (EAE) fermentation-assisted (FAE) have emerged as sustainable cost-effective methods for upcycling by-products. In past few years, different processes been explored using EAE FAE. this article, we developed bioprocess wheel (FBBW), a tool to guide academic researchers through possibilities offered by biotechnological processes. also gives hints on most promising scalable strategies industry innovators. FBBW considers several resulting from processing common fruits, vegetables, crops, cereals. is supplemented with analytical tables indicating best conditions upcycle vegetable, fruit, cereal application FAE technologies still its early stages. While can be tailored specific generally more efficient, cost depends use commercial enzymes. Conversely, an economically viable strategy repurposing agro-industrial by-products, limitations are related readily available carbon sources start fermentation general sustained growth fermenting microorganisms. indicates potential uses both depending by-product. Its could extended pilot-plant scaled-up facilitate technological transfer research laboratories industrial settings.

Language: Английский

---

Lychee peel extract-based magnetic iron oxide nanoparticles: Sustainable synthesis, multifaceted antioxidant system, and prowess in eco-friendly food preservation

Food and Bioproducts Processing, Journal Year: 2024, Volume and Issue: 145, P. 148 - 157

Published: April 2, 2024

The quest for sustainable synthesis methods has led to the exploration of lychee peel extract (LCPEx) as an eco-friendly alternative in field nanomaterials. This groundbreaking study introduces extract-based magnetic iron oxide nanoparticles (LCPEx-MIONPs) and delves into their diverse applications. meticulous methodology involved a multistep process extraction, resulting creation LCPEx. subsequent LCPEx-MIONPs, achieved by combining with chloride precursor sodium hydroxide pH adjustor (set 7.5), yielded nanoscale dimensions (8.7± 0.4 nm) morphologies (cubic, hexagonal, spherical). Comprehensive characterization techniques, including Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), transmission (TEM), unveiled structural attributes LCPEx-MIONPs. LCPEx exhibited robust antioxidant activity against DPPH, reaching its maximum inhibitory within only 5 minutes simple disc diffusion. multifaceted system LCPEx-MIONPs IC50 value 202.3 µg/mL, highlighting synergistic effects phytochemicals ions. Beyond capabilities, when incorporated banana-based food preservation films, demonstrated significant prowess grape preservation. controlled release properties notable reduction water loss (9.3% on day 3 19.7% 6) compared control grapes without (18.2% 34.8% 6). significantly contributes green nanotechnology, preservation, development hydrogels bioplastic emphasizing versatile applications antioxidants, hydrogel-based bioplastics.

Language: Английский

---