Food and fruit waste valorisation for pectin recovery: Recent process technologies and future prospects

International Journal of Biological Macromolecules, Год журнала: 2023, Номер 235, С. 123929 - 123929

Опубликована: Март 6, 2023

Язык: Английский

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Sustainable utilization of fruit and vegetable waste bioresources for bioplastics production

Critical Reviews in Biotechnology, Год журнала: 2023, Номер 44(2), С. 236 - 254

Опубликована: Янв. 15, 2023

Nowadays, rapidly increasing production, use and disposable of plastic products has become one the utmost environmental issues. Our current circumstances in which food supply chain is demonstrated as containing particles other plastic-based impurities, represents a significant health risk to humans, animals, alike. According this point view, biodegradable material aims produce more sustainable greener world with lower ecological impact. Bioplastics are being investigated an environmentally friendly candidate address problem hence global bioplastic production seen growth expansion recent years. This article focuses on few critical issues that must be addressed for commercially viable. Although reduction fruit vegetable waste biomass apparent value terms benefits sustainability, commercial success at industrial scale remained flat. due various factors, including feedstocks, pretreatment technologies, enzymatic hydrolysis, scale-up industry, all contribute high capital operating costs. review paper summarizes overview bioplastics derived from biomass. Furthermore, economic technical challenges associated industrialization diverse applications biomedical, agricultural, food-packaging fields their excellent biocompatibility properties reviewed.HighlightsReview types characteristics sustainability biobased plasticsImproved technologies can develop enhance greater yieldEnzyme hydrolysis process used extraction & hasten scale-upFocus facing commercialized bioplasticsDetailed discussion application plastics

Язык: Английский

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Effects of fungal based bioactive compounds on human health: Review paper

Critical Reviews in Food Science and Nutrition, Год журнала: 2023, Номер 64(20), С. 7004 - 7027

Опубликована: Фев. 15, 2023

Since the first years of history, microbial fermentation products such as bread, wine, yogurt and vinegar have always been noteworthy regarding their nutritional health effects. Similarly, mushrooms a valuable food product in point both nutrition medicine due to rich chemical components. Alternatively, filamentous fungi, which can be easier produce, play an active role synthesis some bioactive compounds, are also important for health, well being protein content. Therefore, this review presents compounds (bioactive peptides, chitin/chitosan, β-glucan, gamma-aminobutyric acid, L-carnitine, ergosterol fructooligosaccharides) synthesized by fungal strains benefits. In addition, potential probiotic- prebiotic fungi were researched determine effects on gut microbiota. The current uses based cancer treatment discussed. use industry, especially develop innovative production, has seen promising microorganisms obtaining healthy nutritious food.

Язык: Английский

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Microbial biotechnology approaches for conversion of pineapple waste in to emerging source of healthy food for sustainable environment

International Journal of Food Microbiology, Год журнала: 2022, Номер 373, С. 109714 - 109714

Опубликована: Май 7, 2022

Язык: Английский

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Filamentous fungi for sustainable vegan food production systems within a circular economy: Present status and future prospects

Food Research International, Год журнала: 2022, Номер 164, С. 112318 - 112318

Опубликована: Дек. 9, 2022

Язык: Английский

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Active ingredients in waste of distillers’ grains and their resource utilization

Reviews in Environmental Science and Bio/Technology, Год журнала: 2025, Номер unknown

Опубликована: Янв. 16, 2025

Язык: Английский

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Myco-biorefinery approaches for food waste valorization: Present status and future prospects

Bioresource Technology, Год журнала: 2022, Номер 360, С. 127592 - 127592

Опубликована: Июль 6, 2022

Язык: Английский

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Prebiotic potential of pectin and cello-oligosaccharides from apple bagasse and orange peel produced by high-pressure homogenization and enzymatic hydrolysis

Food Chemistry, Год журнала: 2023, Номер 435, С. 137583 - 137583

Опубликована: Сен. 23, 2023

Apple bagasse and orange peel were subjected to high-pressure homogenization (HPH), enzymatic hydrolysis (EH) their combination (HPHE) study effect on oligosaccharide production in vitro fermentability. The application of a cellulase-pectinase mixture the by-products generated significant quantities cellobiose (COS-2) pectin derived oligosaccharides (POS) which identified as mainly methylated acetylated oligogalacturonides with DP 2-5 (POS 2-5). When pre-treating substrates HPH, release was enhanced significantly leading POS content 44.51 g/100 g peel, whereas solubilization apple not affected. In fermentation hydrolysates containing COS-2 showed faster rates, between 6 10 h, gas production, compared those samples hydrolysis. Short chain fatty acid (SCFA) impacted by presence induced quantities.

Язык: Английский

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Investigating the effects of conventional and unconventional edible parts of red beet (Beta vulgaris L.) on target bacterial groups and metabolic activity of human colonic microbiota to produce novel and sustainable prebiotic ingredients

Food Research International, Год журнала: 2023, Номер 171, С. 112998 - 112998

Опубликована: Май 30, 2023

Язык: Английский

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Recent trends in the biotechnology of functional non-digestible oligosaccharides with prebiotic potential

Biotechnology and Genetic Engineering Reviews, Год журнала: 2023, Номер unknown, С. 1 - 46

Опубликована: Янв. 30, 2023

Prebiotics as a part of dietary nutrition can play crucial role in structuring the composition and metabolic function intestinal microbiota thus help managing clinical scenario by preventing diseases and/or improving health. Among different prebiotics, non-digestible carbohydrates are molecules that selectively enrich typical class bacteria with probiotic potential. This review summarizes current knowledge about aspects such its production, characterization purification various techniques, link to novel product development at an industrial scale for wide-scale use diverse range health management applications. Furthermore, path effective valorization agricultural residues prebiotic production has been elucidated. also discusses recent developments application genomic tools area prebiotics providing new insights into taxonomic gut microorganisms, exploring their functional pathways enzyme synthesis. However, information regarding cumulative effect beneficial bacteria, colonization direct influence through altered profile is still getting established. The future this lies designing condition specific foods taking consideration host genotypes, facilitating creation balanced required metabolome enabling maintain healthy status host.

Язык: Английский

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