Environmental Research,
Год журнала:
2024,
Номер
263, С. 120134 - 120134
Опубликована: Окт. 9, 2024
Biowaste
valorisation
into
high-value
compounds
is
one
of
the
main
challenges
green
chemistry,
as
chemicals
produced
from
biological
sources
are
identified
key
substances
in
development
a
low-carbon
and
circular
bioeconomy
connection
with
transition
fossil
to
renewable
feedstocks.
The
review
summarizes
production
products
such
glucose-based
chemicals,
phenolic
volatile-fatty
acids
prepared
biomass
waste.
pretreatment
methods
milling,
filtration
extraction
followed
by
current
non-catalytic
microwave
or
ultrasound
catalytic
for
value-added
presence
various
catalyst
types
conventional,
nano
enzyme
form
listed
focus
on
applied
food,
cosmetic
pharmaceutical
industries.
economic
feasibility,
technical
aspects
concept
biorefinery
briefly
mentioned,
emphasizing
necessity
life
cycle
assessment
each
bioproduct
technological
process.
Finally,
it
provides
future
perspective
makes
recommendations
potential
research
strategies,
recognizing
importance
utilizing
waste
useful
an
attractive
environmentally
friendly
approach
whose
should
be
encouraged.
utilization
biowaste
shows
high
potential,
however,
there
still
many
resolved
throughout
entire
chain,
reflecting
technological,
economic,
ecological,
sociological
long-term
issues.
Applied Food Research,
Год журнала:
2023,
Номер
3(2), С. 100340 - 100340
Опубликована: Сен. 13, 2023
The
present
investigation
aimed
to
develop
jamun
pulp,
seed,
mango
kernel,
and
flax
seed
powder
fortified
low-fat
functional
cookies.
A
total
of
five
formulations,
including
control
(C,
T1,
T2,
T3
T4)
were
prepared
with
varying
amounts
kernel
powder.
overall
acceptability
score
was
maximum
for
T1
minimum
C
Total
flavonoid
content
T4
(668.3
±
4.8
mgQE/100
g)
least
(483.6
5.6
g),
while
the
phenolic
highest
(925.3
8.8
mgGAE/100
g
836.83
3.47
g,
respectively)
Protein
(%)
(17.5
0.06
16.36
0.056,
respectively),
it
(11.37
0.032).
Based
on
proximate,
sensory,
properties,
concluded
that
cookies
found
be
best
among
all
developed
LWT,
Год журнала:
2024,
Номер
202, С. 116307 - 116307
Опубликована: Июнь 1, 2024
The
globe
artichoke
industry
produces
significant
losses,
amounting
to
60–80%
of
the
biomass.
These
losses
represent
a
natural
source
high-value
compounds.
To
mitigate
environmental
impact
these
wastes,
this
study
evaluated
effect
adding
different
concentrations
(3
and
5%)
powders
obtained
from
two
main
by-products,
stems
outer
bracts,
on
nutritional,
bioactive,
textural,
aromatic
organoleptic
properties
conventional
breadsticks.
Compared
control,
all
fortified
samples
showed
increased
contents
dietary
fiber,
ash,
flavonoids,
soluble
polyphenols,
especially
at
high
addition
levels.
Stem
powder
supplementation
resulted
in
highest
antioxidant
capacity,
with
values
+527%
+114%
DPPH
ABTS
assays,
respectively.
Fortification
reduced
moisture
water
activity
breadsticks
improved
their
brittleness
but
did
not
significantly
affect
color
finished
product.
Sensory
investigation
found
that
consumers
perceived
be
more
bitter,
astringent,
herbaceous,
also
healthier
sustainable.
volatile
component
was
richer
than
mostly
terms
some
terpenes,
acids
aldehydes.
In
conclusion,
fortification
by-products
is
promising
for
obtaining
functional
sustainable
bakery
Food Chemistry,
Год журнала:
2025,
Номер
475, С. 143306 - 143306
Опубликована: Фев. 8, 2025
This
study
evaluated
the
fruit
by-products
(peels,
seeds,
and
fibrous
strands)
from
11
pumpkin
genotypes
cultivated
in
Greece
aiming
to
valorize
them
as
natural
sources
of
bioactive
compounds.
Five
compounds,
including
(-)-epicatechin
chicoric
acid
isomers,
were
identified
peels,
while
seeds
strands
mainly
contained
(-)-epicatechin.
Organic
acids
tocopherols
varied
significantly
among
genotypes,
with
oxalic,
quinic,
malic
being
predominant.
Total
content
(mg/100
g)
ranged
up
7.38
±
0.03
strands,
30.7
0.2
14.58
0.09
seeds.
Extracts
exhibited
potent
antioxidant
activity,
particularly
"V5"
"V6",
strong
antimicrobial
effects,
notably
peels
"V2
T"
"V11",
which
showed
significant
inhibition
microbial
strains.
These
findings
contribute
advancement
sustainable
practices
agro-industrial
waste
management,
well
production
functional
ingredients
for
various
industrial
applications.
Journal of Sensory Studies,
Год журнала:
2025,
Номер
40(1)
Опубликована: Фев. 1, 2025
ABSTRACT
Clean‐label
meat
products
are
trending
in
the
food
industry;
however,
they
little
known
by
consumers.
In
this
context,
present
work
aims
to:
(i)
assess
sensory
characteristics
of
fresh
sausage
supplemented
with
natural
additives
through
application
ultra‐flash
profile
(UFP)
and
(ii)
investigate
consumers'
knowledge
clean‐label
using
check‐all‐that‐apply
(CATA)
questions.
Fresh
formulations
were
prepared
from
different
concentrations
celery
rosemary
extracts
curry.
The
results
showed
that
these
corresponded
to
profiles.
attributes
most
effectively
distinguish
sausages
their
red
color,
flavorful
seasoning,
juiciness,
spiciness.
CATA
questions
indicate
a
lack
understanding
regarding
chemicals
food,
as
well
about
clean‐label.
appears
promising
consumers
place
high
value
on
additives.
remaining
challenge
for
industry's
marketing
sector
is
establish
connection
between
minds
