International Journal of Food Properties,
Journal Year:
2024,
Volume and Issue:
27(1), P. 44 - 67
Published: Nov. 13, 2024
Scientists
and
food
producers
are
studying
the
potential
of
utilizing
different
by-products
as
highly
nutritious
components
to
meet
consumers'
growing
demand
for
healthier
natural
goods.
Beetroot
belongs
Amaranthaceae
family
is
rich
in
antioxidants,
specifically
phenolics
betalains
with
excellent
health
properties.
The
peel
red
beetroot,
which
generally
discarded,
has
a
high
concentration
bioactive
phytochemicals
(betalains,
dietary
fibers).
These
compounds
well-known
their
strong
antioxidant
effects,
improving
cardiovascular
health,
reducing
oxidative
stress,
enhancing
immunological
function.
Incorporating
beetroot
(RBP)
powder
into
whey-fruit-based
beverages
promising
method
improve
nutritional
content
sensory
attractiveness.
This
study
investigated
influence
adding
RBP
beverages,
examining
its
effects
on
physicochemical
phytochemical
characteristics,
capacity,
color,
microbiological,
rheological
attributes,
consumer
preference.
extract
exhibited
amounts
total
polyphenols
(1239.35
±
0.51
mg
GAE/100
g
dw)
activity
(90.02
0.22%).
findings
indicated
that
had
notable
impact
capacity
(16.38
0.37
μmol
TE/g
dw
BRBP1,
26.69
0.10
BRBP3,
36.75
0.31
BRBP6)
enhanced
color
without
negatively
impacting
characteristics.
dynamic
oscillatory
measurements
revealed
beverage
supplementation
increasing
obtained
stronger
networks
solid-like
viscoelastic
behavior.
Using
ingredient
enhances
value
promotes
sustainable
processing
by
making
use
from
industry
innovative
options.
Agriculture,
Journal Year:
2025,
Volume and Issue:
15(1), P. 86 - 86
Published: Jan. 2, 2025
In
response
to
consumer
demand
for
more
sustainable
and
health-conscious
products,
the
food
sector
is
increasingly
shifting
towards
use
of
natural
additives.
Pokeweed
(Phytolacca
americana
L.)
a
medicinal
plant
that
contains
valuable
biologically
active
compounds,
including
betacyanins,
which
serve
as
its
red
pigments,
along
with
phenolic
acids,
flavonoids,
polyphenolic
others.
Phytolacca
(P.
americana)
renowned
bioactive
exhibit
anti-inflammatory,
anti-mutagenic,
antioxidant,
anticancer,
antibacterial
properties.
This
study
investigates
potential
betalain
pigments
extracted
from
berries
P.
colorant
cheese
formulation.
The
impact
these
on
color
attributes,
sensory
qualities,
physicochemical
phytochemical
composition
cheeses
was
systematically
evaluated.
(PA)
powder
demonstrated
significant
levels
total
polyphenols
(111.95
±
1.60
mg
GAE/g
dw)
antioxidant
activity
(21.67
0.19
µmol
TE/g
dw).
incorporation
PA
increased
contents
in
final
product
(4.40
0.22
dw
CPAP1
6.11
CPAP2).
revealed
PA-supplemented
were
acceptable.
enhanced
present
distinctive
profile,
attracting
consumers
looking
innovative
dairy
products.
concludes
can
effectively
enhance
cheese,
producing
phytochemical-enriched
appeals
consumers.
Foods,
Journal Year:
2024,
Volume and Issue:
13(17), P. 2658 - 2658
Published: Aug. 23, 2024
Along
the
food
production
chain
of
animal,
fish,
and
vegetable
products,
a
huge
amount
by-products
are
generated
every
year.
Major
nutritional,
financial,
environmental
advantages
can
be
achieved
by
transforming
them
into
functional
ingredients
for
formulation
fortification.
In
this
review,
we
investigated
various
conventional
emerging
treatments
recently
employed
to
obtain
rich
in
proteins,
fibers,
bioactive
compounds
from
vegetables,
meat,
dairy
by-products.
The
optimal
enrichment
level
as
well
techno-functional,
sensory
properties
final
were
also
discussed.
Novel
technologies
such
ultrasounds,
microwaves,
high
pressure
have
been
successfully
adopted
enhance
extraction
target
compounds.
ingredients,
added
both
liquid
or
powder
form,
able
improve
nutritional
quality
antioxidant
potential
food,
although
levels
fortification
may
cause
undesired
changes
texture
flavor.
This
review
provides
important
considerations
further
industrial
scale-up.
Journal of Anatolian Environmental and Animal Sciences,
Journal Year:
2025,
Volume and Issue:
10(2), P. 159 - 166
Published: March 15, 2025
The
objective
of
this
study
was
to
examine
the
effects
encapsulated
fish
oil
and
black
carrot
pomace
on
fatty
acid
profile
as
well
some
quality
characteristics
low-fat
beef
meatballs.
Four
different
meatball
formulations
were
improved
as;
H0:
4%
oil+0%
pomace;
H3:
oil+3%
pomace,
H6:
oil+6%
C:
control
containing
no
or
pomace.
Proximate
composition
(moisture,
fat,
protein,
ash),
pH
value,
colour
measurement,
sensory
analysis
carried
out
samples.
Addition
significantly
affected
ash,
(L*,
a*,
b*
values)
reduced
values
samples
(P
Food Science & Nutrition,
Journal Year:
2024,
Volume and Issue:
12(11), P. 8762 - 8778
Published: Oct. 18, 2024
ABSTRACT
Carrots,
a
globally
cultivated
root
vegetable
crop,
are
renowned
for
their
nutritional
and
functional
properties.
However,
the
deep
utilization
development
of
carrots
derived
products
limited
in
numerous
countries,
with
particular
deficiency
advanced
deep‐processing
transformation
technologies.
Consequently,
value
carrot
is
diminished
resources
wasted.
This
review
explores
characteristics
different
varieties,
providing
comprehensive
overview
current
state
product
processing.
These
include
primary
processed
such
as
minimally
carrots,
dried
pickles,
preserves,
fruit
purees,
yoghurt,
juice,
essential
oils,
well
by‐products
including
phytochemical
extractions
carotenoids,
polyphenols,
dietary
fibers,
active
peptides,
glycoproteins.
also
covers
other
by‐products,
feeds,
fast
food
boxes,
bioethanol
production.
Furthermore,
cutting‐edge
technologies
related
to
processing
discussed.
The
ultimate
goal
this
provide
researchers
practitioners
an
in‐depth
understanding
present
status
Applied Sciences,
Journal Year:
2024,
Volume and Issue:
14(19), P. 8722 - 8722
Published: Sept. 27, 2024
Agricultural
waste
is
rich
in
bioactive
molecules.
When
evaluating
the
viability
of
circular
models
for
development
health-promoting
substances
and
final
products,
it
important
to
highlight
that
industrial
processing
fruits
other
valuable
herbal
materials
generates
a
considerable
number
by-products
significant
amounts
contain
components.
These
can
be
utilized
purposefully
pharmaceuticals
related
areas
products.
The
linear
utilization
agricultural
results
loss
range
compounds,
including
polyphenols
(anthocyanins,
flavonoids,
phenolic
acids,
compounds),
antioxidants
from
groups,
phytosterols,
tocopherols,
fatty
acids.
As
an
illustrative
example,
species
belonging
Vaccinium
L.
genus
represent
notable
secondary
resource
applied
preparations.
these
wasted
have
been
found
beneficial
polyphenols,
which
play
pivotal
role
prevention
various
chronic
conditions,
precancerous
inflammatory
diseases,
ailments.
In
addition,
blackberries,
elderberries,
purple
corn—which
are
similarly
anthocyanins—also
provide
promising
avenue
further
development.
Phenolic
compounds
suitable
recycling
also
sugarcane
harvesting.
Tomato
contains
amount
lycopene,
carotenoid.
Other
physiological
functions
may
attributed
aforementioned
fruit
which,
if
used
properly,
contribute
certain
diseases
improving
quality
life.
This
review
assesses
gaps
existing
literature
on
materials.
Journal of Anatolian Environmental and Animal Sciences,
Journal Year:
2024,
Volume and Issue:
9(3), P. 341 - 347
Published: July 8, 2024
Bu
çalışma,
siyah
havuç
örneklerinin
kurutma
süreçlerinde
dondurarak
(DK),
60°C'de
ultrason
destekli
vakumlu
(UVK),
(VK),
ve
sıcak
hava
(SHK)
yöntemlerinin
etkilerini
araştırmıştır.
Ayrıca,
farklı
antioksidan
aktiviteleri
renk
özellikleri
üzerindeki
değerlendirmiştir.
Siyah
havuçta
bulunan
en
yaygın
antosiyanin
olan
Cyanidin
3-ferulic
acid-xyloside-glucoside-galactoside'nin
sürecindeki
değişimleri
incelenmiştir.
Farklı
tüm
parametrelerini
önemli
ölçüde
etkilediğini
göstermiştir
(P
Foods,
Journal Year:
2024,
Volume and Issue:
13(20), P. 3254 - 3254
Published: Oct. 13, 2024
The
study
was
conducted
to
the
sustainability
and
enhanced
nutrition
gains
obtained
from
incorporating
grape
skin
powder
(GSP)
extracted
both
Fetească
Neagră
Rară
varieties
into
yogurt.
Grape
skins
are
major
leftovers
wineries,
having
high
amounts
of
phenolic
compounds
dietary
fiber
responsible
for
their
ability
improve
characteristics
food.
research
aimed
evaluate
effect
GSP
addition
at
varying
concentrations
(0.5%,
1.0%,
1.5%)
on
yogurt's
physicochemical
properties,
antioxidant
activity,
color
parameters,
sensory
attributes.
Analysis
revealed
that
increased
total
content
activity;
however,
showed
greater
improvements,
with
TPC
reaching
1.52
mg
GAE/100
g
DPPH
inhibition
up
26.63%.
Although
slightly
lower,
rose
1.43
18.93%
enhancing
these
parameters
conversely.
Color
changes
were
observed
in
fortified
yogurts
where
lightness
decreased
(
