Applied Sciences,
Год журнала:
2025,
Номер
15(3), С. 1462 - 1462
Опубликована: Янв. 31, 2025
Sustainability
in
bio-based
edible
films,
coatings,
and
packaging
integrates
environmental,
economic,
social
sustainability
using
renewable
resources.
These
materials
offer
an
eco-friendly
alternative
to
traditional
petroleum-based
plastics
can
extend
the
shelf
life
of
fruits.
The
wine
industry’s
by-products,
rich
bioactive
compounds,
create
films
coatings.
However,
some
challenges
limitations
may
occur.
Producing
coatings
on
a
commercial
scale
be
challenging,
requiring
significant
investment
research
development.
While
many
benefits,
they
not
always
match
synthetic
plastics’
mechanical
strength
barrier
properties.
ongoing
is
actively
working
improve
functionality
durability
these
materials,
offering
hope
for
future.
Bio-based
more
expensive
produce
than
conventional
plastics,
which
limit
their
widespread
adoption
without
economic
incentives
or
subsidies.
Therefore,
this
review,
aims
provide
literature
review
about
challenges,
prospects
offered
packaging,
particularly
small
fruits
grapevine
important
field.
Foods,
Год журнала:
2024,
Номер
13(7), С. 1130 - 1130
Опубликована: Апрель 8, 2024
Researchers
and
food
manufacturers
are
investigating
the
use
of
fruit
vegetable
by-products
as
nutrient-dense
ingredients
in
response
to
increasing
consumer
requests
for
healthier
more
natural
foods.
Black
carrot
(Daucus
carota
L.),
a
root
variety
deep
purple
carrot,
is
valuable
source
nutrients
with
excellent
health
benefits
nutraceutical
effects.
pomace
(BCP),
by-product
industrial
juice
extraction,
abundant
bioactive
compounds,
dietary
fiber,
antioxidants,
pigments
such
anthocyanins.
Value
addition
sustainability
perspectives
provided
by
using
this
underutilized
agricultural
applications.
With
an
emphasis
on
BCP
powder’s
effects
phytochemical
physicochemical
qualities,
mineral
color
characteristics,
sensory
aspects,
study
aims
assess
adding
powder
yogurt
formulations.
The
findings
show
that
improved
nutritional,
yogurts,
providing
visually
appealing
product.
Moreover,
raised
amount
phytochemicals
antioxidant
activity
final
product’s
formulation.
manufacturing
products
can
not
only
aid
promoting
sustainable
production
but
also
offer
consumers
wider
range
innovative
options
properties.
Foods,
Год журнала:
2024,
Номер
13(23), С. 3886 - 3886
Опубликована: Дек. 1, 2024
Foodborne
pathogens
are
microorganisms
that
cause
illness
through
contamination,
presenting
significant
risks
to
public
health
and
food
safety.
This
review
explores
the
metabolites
produced
by
these
pathogens,
including
toxins
secondary
metabolites,
their
implications
for
human
health,
particularly
concerning
cancer
risk.
We
examine
various
such
as
Salmonella
sp.,
Campylobacter
Escherichia
coli,
Listeria
monocytogenes,
detailing
specific
of
concern
carcinogenic
mechanisms.
study
discusses
analytical
techniques
detecting
chromatography,
spectrometry,
immunoassays,
along
with
challenges
associated
detection.
covers
effective
control
strategies,
processing
techniques,
sanitation
practices,
regulatory
measures,
emerging
technologies
in
pathogen
control.
manuscript
considers
broader
highlighting
importance
robust
policies,
awareness,
education.
identifies
research
gaps
innovative
approaches,
recommending
advancements
detection
methods,
preventive
policy
improvements
better
manage
foodborne
metabolites.
Foods,
Год журнала:
2024,
Номер
13(2), С. 182 - 182
Опубликована: Янв. 5, 2024
Onion
(Allium
cepa
L.)
is
a
vegetable
widely
cultivated
and
consumed
due
to
its
rich
content
in
bioactive
compounds.
Red
onion
peel
(ROP)
powder,
which
by-product
derived
from
the
industry,
has
been
attracting
significant
interest
as
potential
functional
ingredient
for
improving
overall
quality
of
foods.
The
present
study
explores
ROP
powder
improve
nutritional
value
whey
cheese.
Despite
being
frequently
viewed
food
processing
waste
byproduct,
source
substances,
including
antioxidants,
flavonoids,
dietary
fiber,
having
antioxidant
antibacterial
effects.
extract
exhibited
high
amounts
total
polyphenols
(119.69
±
2.71
mg
GAE/g
dw)
activity
(82.35
1.05%).
Different
quantities
(1
3%)
were
added
cheese
formulations,
subsequent
impact
on
texture
characteristics,
sensory
attributes,
phytochemical
composition
value-added
cheeses
was
evaluated.
findings
show
that
addition
improved
color
cheeses,
providing
visually
appealing
product.
Additionally,
adding
significantly
raised
amount
phytochemicals
(17.08
0.78
µmol
TE/g
dw
RCROP1,
24.55
0.67
RCROP2)
final
product’s
formulation.
Moreover,
an
effective
way
increase
by-products
produce
polyphenol-enriched
Agriculture,
Год журнала:
2025,
Номер
15(1), С. 86 - 86
Опубликована: Янв. 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.
Biomolecules,
Год журнала:
2024,
Номер
14(7), С. 762 - 762
Опубликована: Июнь 26, 2024
The
importance
of
bioactive
compounds
in
agro-industrial
by-products
plant
origin
lies
their
direct
impacts
on
human
health.
These
have
been
shown
to
possess
antioxidant,
anti-inflammatory,
and
antimicrobial
properties,
contributing
disease
prevention
strengthening
the
immune
system.
In
particular,
action
these
emerges
as
an
important
tool
food
preservation,
providing
natural
alternatives
synthetic
preservatives
combating
resistance.
Using
not
only
addresses
need
reduce
waste
promote
sustainability
but
also
inaugurates
a
new
era
formulation
functional
foods.
From
fruit
peels
pulps
seeds,
are
emerging
essential
ingredients
creation
products
that
can
Continued
research
this
area
will
unveil
applications
properties
open
doors
paradigm
which
health
converge,
paving
way
healthier
more
equitable
future.
present
review
presents
overview
our
knowledge
some
relevant
health-promoting
bioactivities.
Frontiers in Nutrition,
Год журнала:
2024,
Номер
11
Опубликована: Май 3, 2024
The
European
Union
(EU)
is
committed
to
transitioning
toward
a
circular
economy
model,
with
food
waste
being
one
of
the
areas
be
targeted.
To
close
loop
generated
during
processing
and
discarded
at
retail
or
consumption
phases,
research
innovation
parties
proposed
valorize
agro-food
by-products
produce
novel
foods
improvement
agents
(food
additives,
enzymes,
flavorings).
In
EU,
authorization
such
governed
by
different
regulatory
frameworks.
A
centralized
safety
assessment
Food
Safety
Authority
(EFSA)
prerequisite
for
their
through
so-called
Lists.
Up
December
2023,
EFSA
published
45
scientific
opinions
on
foods,
additives
derived
from
plant
animal
origin.
current
study
illustrates
examples
these
production
data
requirements
behind
respective
assessments
conducted
EFSA.
this
review,
applications
received
were
screened
analyzed
find
common
differences
in
terms
evaluation
products.
Various
(i.e.,
corncobs,
coffee
husks,
spent
grains
barley
rice,
grape
pomace,
pumpkin
peels,
bovine
whey,
eggshells,
shrimp
heads,
organs
tissues)
described
as
processed
(extraction,
physical
treatments,
chemical
enzymatic
reactions)
obtain
agents.
heterogeneity
complexity
products
emphasize
challenge
assessment,
depending
characteristics
each
product.
However,
shows,
underpinning
do
not
differ
substantially
regulated
product
considered,
similar
information
needed
assess
identity,
process,
compositional
characterization,
proposed/intended
uses
exposure
toxicological
information,
allergenicity
data.
Additional
nutritional
history
use
are
required
case
foods.
