BREWERS' SPENT GRAIN – SIMPLY WASTE OR POTENTIAL INGREDIENT OF FUNCTIONAL FOOD? DOI Open Access
Aleksander Hejna, Joanna Szulc, Błażej Błaszak

et al.

Żywność, Journal Year: 2023, Volume and Issue: 30(4), P. 5 - 23

Published: Jan. 1, 2023

Background. The food industry generates large amounts of waste during production, which is often underutilized. Various sorts with different chemical composition and physicochemical properties are produced depending on the type industry. Due to increasing public concern about environmental protection, circular economy knowledge waste, it becoming a potential raw material in production as high nutritional by-product. Results conclusions. main generated beer brewers' spent grain (BSG), accounting for approx. 85 % all by-products. Owing low cost significant protein content, currently used animal feeding. However, levels dietary fiber, minerals antioxi dants create an opportunity apply BSG not only bioactive compound extraction but also human processing. Therefore, this literature review concerned possibility applying various value-added products its impact chemical, physi cochemical sensory properties. issue related application decreasing product scores due changes color, aroma texture. value health-beneficial effects could enhance attractiveness, reduce barriers increase interest BSG-derived products.

Language: Английский

Mango Peels as an Industrial By-Product: A Sustainable Source of Compounds with Antioxidant, Enzymatic, and Antimicrobial Activity DOI Creative Commons

Nika Kučuk,

Mateja Primožič,

Petra Kotnik

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(4), P. 553 - 553

Published: Feb. 11, 2024

Plant waste materials are important sources of bioactive compounds with remarkable health-promoting benefits. In particular, industrial by-products such as mango peels sustainable substances, antioxidant, enzymatic, and antimicrobial activity. Appropriate processing is essential to obtain highly for further use in generating value-added products the food industry. The objective study was investigate compare biological activity from fresh dried obtained by different conventional methods unconventional extraction using supercritical fluids (SFE). highest total phenolic content (25.0 mg GAE/g DW) eight (829.92 µg/g determined LC-MS/MS were detected peel extract Soxhlet process (SE). SFE gave proanthocyanidins (0.4 PAC/g DW). ethanolic ultrasonic (UAE) provided antioxidant product (82.4%) DPPH radical scavenging protein (2.95 protein/g Overall, richer (caffeic acid, chlorogenic gallic catechin, hesperidin/neohesperidin), indicating successful preservation during air drying. Furthermore, outstanding polyphenol oxidase, superoxide dismutase (SOD), lipase activities extracts. This first which antibacterial against growth Gram-negative bacteria (

Language: Английский

Citations

16
Valorization of Fruit and Vegetable Waste into Sustainable and Value-Added Materials DOI Creative Commons
Maria Râpă, Raluca Nicoleta Darie-Niţă, George Coman

et al.

Waste, Journal Year: 2024, Volume and Issue: 2(3), P. 258 - 278

Published: July 27, 2024

This review aims to streamline the approach assessing most used valorization methods for fruit and vegetable waste (FVW) that are eco-friendly, cost-effective, sustainable within a circular economy framework. Green processing technologies extraction of bioactive compounds from FVW, their applications, technico-economical assessment FVW’ biorefinery support highlighted. Important value-added products generated by FVW include compounds, pectin, protein isolates, such as soy, natural pigments anthocyanins, quinones, carotenoids, betalains, chlorophyll. At this time, prospects using have increased in food supplements, edible packaging, agriculture, energy, water purification fields. The findings report proper management not only minimizes addition landfills absence composting, but also promotes efficient utilization resources development innovative materials with wide range beneficial applications. Implementing possible solutions described paper would reduce environmental impact, open up new economic opportunities through FVW.

Language: Английский

Citations

16
The Principle of Steam Explosion Technology and Its Application in Food Processing By-Products DOI Creative Commons
Changrong Wang,

Mengfan Lin,

Qingyu Yang

et al.

Foods, Journal Year: 2023, Volume and Issue: 12(17), P. 3307 - 3307

Published: Sept. 2, 2023

Steam explosion technology is an emerging pretreatment method that has shown great promise for food processing due to its ability efficiently destroy the natural barrier structure of materials. This narrative review summarizes principle steam technology, similarities and differences with traditional screw extrusion factors affect technology. In addition, we reviewed applications in by-products recent years. The results current study indicate moderate treatment can improve quality extraction rate target products. Finally, provided outlook on development a reference wider application this field.

Language: Английский

Citations

22
Valorization of fruits and vegetables waste byproducts for development of sustainable food packaging application DOI Creative Commons
Rakesh Kumar Gupta,

Elsayed AE Ali,

Fatma Abd El Gawad

et al.

Waste Management Bulletin, Journal Year: 2024, Volume and Issue: 2(4), P. 21 - 40

Published: Aug. 17, 2024

Language: Английский

Citations

12
Transforming plant-based waste and by-products into valuable products using various “Food Industry 4.0” enabling technologies: A literature review DOI Creative Commons
Abderrahmane Aït‐Kaddour, Abdo Hassoun,

Inès Tarchi

et al.

The Science of The Total Environment, Journal Year: 2024, Volume and Issue: 955, P. 176872 - 176872

Published: Oct. 14, 2024

Language: Английский

Citations

11
Promising future of citrus waste into fermented high-quality bio-feed in the poultry nutrition and safe environment DOI Creative Commons
Muhammad Saeed, Asghar Ali Kamboh, Huayou Chen

et al.

Poultry Science, Journal Year: 2024, Volume and Issue: 103(4), P. 103549 - 103549

Published: Feb. 13, 2024

Essential oils (EOs), ascorbic acid, sugars, carotenoids, flavonoids, dietary fiber, polyphenols, and trace minerals are found in citrus residue. It gives animals energy promotes health. On a dry matter basis, the pulp is composed of 7% crude protein, 14% 21.6% nitrogen detergent 2.5% fat, 24.4% total 12.1% ME MJ/kg. has been reported that natural antioxidant content beneficial effect on growth microbial immunological parameters. The literature indicates ultimate weight gain poultry significantly (P > 0.05) greater with 7.5% inclusion. Growing knowledge health benefits lactic acid bacteria (LAB) producing metabolites led to interest developing LAB-containing products for use biofeed businesses. consumption fermented residue decreased blood cholesterol levels. Fermentation results production many compounds (including organic acids, exopolysaccharides, bioactive peptides, phenolic compounds, gamma-aminobutyric acid), which have multidimensional functions maintaining well-being poultry. During fermentation, pH may quickly decrease, harmful bacterial fungal organisms be substantially retarded at early stage ensiling. published shown fermentation waste different probiotic strains, such as Lactobacillus acidophilus, Limosilactobacillus fermentum, Lactiplantibacillus plantarum, Pediococcus pentocaseus, Lacticaseiobacillus paracasei, diet fantastic effects conversion into high-quality feed extended shelf life sensory value. Citrus viable option nutritional poultry, but there lack related research so more food-grade needed.

Language: Английский

Citations

9
Food wastes phenolic compounds (PCs): overview of contemporary greener extraction technologies, industrial potential, and its integration into circular bioeconomy DOI
Latika Bhatia,

Dowluru S. V. G. K. Kaladhar,

Tanushree Sarkar

et al.

Energy Ecology and Environment, Journal Year: 2024, Volume and Issue: 9(5), P. 455 - 485

Published: April 6, 2024

Language: Английский

Citations

8
Enhancement of bacterial cellulose production synergistic H2 and volatile fatty acids from fruit and vegetable waste through retting pretreatment DOI Creative Commons
Li Zhao,

Yixin Ma,

Mukesh Kumar Awasthi

et al.

Industrial Crops and Products, Journal Year: 2025, Volume and Issue: 225, P. 120554 - 120554

Published: Jan. 25, 2025

Language: Английский

Citations

1
Production and Testing of Carrageenan-Based Films Enriched with Chinese Hawthorn Extract in Strawberry Packaging DOI Open Access
Kristina Cvetković, Natalija Djordjević, Ivana Karabegović

et al.

Processes, Journal Year: 2025, Volume and Issue: 13(2), P. 379 - 379

Published: Jan. 30, 2025

The aim of this study was to develop and characterize carrageenan-based films with the addition aqueous Chinese hawthorn extract in concentrations 5%, 10%, 15%, as well examine their application impact on prolongation fresh strawberries’ shelf life. were prepared using casting method, mechanical, physical, structural, chemical, barrier properties investigated, along antioxidative antimicrobial extract. Tests strawberries included monitoring changes acidity, visual characteristics, weight loss, ripening, oxidative status during storage. results showed that extract, due its high total polyphenol content, contributed improvement films‘ antioxidant activity but exhibited low potential. Increasing concentration led higher water content improved at lower concentrations, while excessive (15%) impaired films’ properties. FTIR analysis confirmed presence characteristic peaks for carrageenan spectrum. film 15% blackberry demonstrated best efficiency preserving post-harvest quality strawberries. Carrageenan-based have significant potential packaging fresh, perishable foods such In providing necessary protection packaged product, they represent a sustainable solution aimed reducing waste generated by use plastic packaging.

Language: Английский

Citations

1
Sour Jujube (Ziziphus jujuba var. spinosa): A Bibliometric Review of Its Bioactive Profile, Health Benefits and Trends in Food and Medicine Applications DOI Creative Commons
Wei Ruan, Junli Liu, Shixiong Zhang

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(5), P. 636 - 636

Published: Feb. 20, 2024

Research on the comprehensive utilization of sour jujube and its beneficial properties to human health has attracted extensive attention. This study aims conduct a bibliometric analysis bioactive profile future trends in applications. The research advancements within this field from 2000 2023 were addressed using Web Science database VOSviewer. Among 322 results, most frequent keywords bioactivity are flavonoids, antioxidants, saponins, insomnia, polyphenols, terpenoids anti-inflammatory; studied parts seeds, fruits leaves; published articles with high citations mainly focus identification, biological effects different distribution compounds. various was reviewed considering their application potential. rich saponins alkaloids, exhibit strong central nervous system diseases have been well-developed pharmacology, healthcare products functional foods. pulp antioxidant is used develop added-value foods (e.g., juice, vinegar, wine). leaves can be make tea flowers good sources honey; extracts flavonoids which show promising medicinal effects. branches, roots bark healing traditional folk medicine. Overall, provides reference for applications food medicine fields.

Language: Английский

Citations

6