Agricultural and Food Industry By-Products: Source of Bioactive Components for Functional Beverages

One of the least utilized by-products of food industry, despite the great potential that is described, is the whey, which is obtained as a by-product of the technological process production of cheese and casein. The excess whey, which occurs in this process in very high yields, with failure to processing is becoming a very big polluter, what is completely at odds with the potential that such materials possess. On the other hand, the modern tempo and way of life, and increasingly polluted environmental also, impose the need to produce food products that would help the human body in the fight against harmful agents which are exposed to daily. One of the more effective solution is the production of fermented functional beverages based on whey, which achieved this intention in the most natural and most comfortable way. Considering the rather untapped potential of whey as a raw material and growing food shortages in the world market, the aim of this study was to analyze the possibilities of production of functional beverages based on whey, with satisfactory sensory characteristics, in order to demonstrate the attractiveness of whey as raw material in the food industry. This paper presents an overview of the wide possibilities for the use of whey with a special emphasis on its attractiveness and the necessity of its utilizing.

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Valorisation of by-Products/Waste of Agro-Food Industry by the Pyrolysis Process

Journal of Advanced Catalysis Science and Technology ◽

10.15379/2408-9834.2016.03.01.01 ◽

2016 ◽

Vol 3 (1) ◽

pp. 1-11 ◽

Cited By ~ 5

Author(s):

D. Fino ◽

◽

Y.S. Camacho ◽

S Bensaid ◽

B. Ruggeri ◽

...

Keyword(s):

Food Industry ◽

Pyrolysis Process ◽

By Products

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Monomers, Materials and Energy from Coffee By-Products: A Review

Sustainability ◽

10.3390/su13126921 ◽

2021 ◽

Vol 13 (12) ◽

pp. 6921

Author(s):

Laura Sisti ◽

Annamaria Celli ◽

Grazia Totaro ◽

Patrizia Cinelli ◽

Francesca Signori ◽

...

Keyword(s):

Circular Economy ◽

Food Industry ◽

Food Packaging ◽

Low Cost ◽

Biofuel Production ◽

Material Technology ◽

Coffee Production ◽

Coffee Pulp ◽

Coffee Waste ◽

By Products

In recent years, the circular economy and sustainability have gained attention in the food industry aimed at recycling food industrial waste and residues. For example, several plant-based materials are nowadays used in packaging and biofuel production. Among them, by-products and waste from coffee processing constitute a largely available, low cost, good quality resource. Coffee production includes many steps, in which by-products are generated including coffee pulp, coffee husks, silver skin and spent coffee. This review aims to analyze the reasons why coffee waste can be considered as a valuable source in recycling strategies for the sustainable production of bio-based chemicals, materials and fuels. It addresses the most recent advances in monomer, polymer and plastic filler productions and applications based on the development of viable biorefinery technologies. The exploration of strategies to unlock the potential of this biomass for fuel productions is also revised. Coffee by-products valorization is a clear example of waste biorefinery. Future applications in areas such as biomedicine, food packaging and material technology should be taken into consideration. However, further efforts in techno-economic analysis and the assessment of the feasibility of valorization processes on an industrial scale are needed.

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Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies

Future Foods ◽

10.1016/j.fufo.2021.100036 ◽

2021 ◽

pp. 100036

Author(s):

Bhagya Jagadiswaran ◽

Vishvaa Alagarasan ◽

Priyadharshini Palanivelu ◽

Radhika Theagarajan ◽

J.A. Moses ◽

...

Keyword(s):

3D Printing ◽

Food Industry ◽

Value Added ◽

Industry Waste ◽

Food Industry Waste ◽

By Products

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Biotransformation of Polyphenols in Apple Pomace Fermented by β-Glucosidase-Producing Lactobacillus rhamnosus L08

Foods ◽

10.3390/foods10061343 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1343

Author(s):

Lihua Liu ◽

Chenyi Zhang ◽

Huimin Zhang ◽

Guoqiang Qu ◽

Chun Li ◽

...

Keyword(s):

Lactic Acid ◽

Food Industry ◽

Antioxidant Activities ◽

Lactobacillus Rhamnosus ◽

Economic Benefits ◽

Apple Pomace ◽

High Cell ◽

Bioactive Components ◽

Glucosidase Activity ◽

Phenolic Profiles

Apple pomace, the main by-product in apple processing, is a cheap source of bioactive compounds that could be used in the food industry. However, the value of this by-product is still far from being fully realized. In this study, 11 strains of Lactobacillus strains were assayed for β-glucosidase activity, and only Lactobacillus rhamnosus L08 (L. rhamnosus L08) showed high cell-membrane associated β-glucosidase activity. We then evaluated the effects of fermentation of apple pomace using the selected strain, focusing on the biotransformation of polyphenols and antioxidant capacity. We found that L. rhamnosus L08 fermentation significantly reduced the contents of quercitrin and phlorizin in apple pomace, while increasing the contents of quercetin and phloretin. The contents of gallic acid, epicatechin acid, caffeic acid, and ferulic acid were also increased in apple pomace after fermentation. In addition, the antioxidant activities of apple pomace were enhanced during fermentation, based on the bioconversion of phenolic profiles. Our results demonstrate that lactic acid bacteria fermentation is a promising approach to enhance the bioactivity of phenolic compounds in apple pomace. Moreover, this study demonstrates that, as a valuable processing by-product with bioactive components, apple pomace can be used in the food industry to provide economic benefits.

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Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

Molecules ◽

10.3390/molecules26092632 ◽

2021 ◽

Vol 26 (9) ◽

pp. 2632

Author(s):

Henrique Silvano Arruda ◽

Eric Keven Silva ◽

Nayara Macêdo Peixoto Araujo ◽

Gustavo Araujo Pereira ◽

Glaucia Maria Pastore ◽

...

Keyword(s):

Food Systems ◽

Food Industry ◽

Biological Properties ◽

Extraction Techniques ◽

Naturally Occurring ◽

Current Review ◽

Natural Colorants ◽

Conventional Extraction ◽

The Stability ◽

By Products

Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins’ applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.

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The food industry by-products in bread making: single and combined effect of carob pod flour, sugar beet fibers and molasses on dough rheology, quality and food safety

Journal of Food Science and Technology ◽

10.1007/s13197-021-05152-y ◽

2021 ◽

Author(s):

Dragana Šoronja-Simović ◽

Jana Zahorec ◽

Zita Šereš ◽

Ana Griz ◽

Meta Sterniša ◽

...

Keyword(s):

Food Safety ◽

Sugar Beet ◽

Food Industry ◽

Combined Effect ◽

Dough Rheology ◽

Bread Making ◽

Carob Pod ◽

By Products

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Biodegradable Chitosan Films with ZnO Nanoparticles Synthesized Using Food Industry By-Products—Production and Characterization

Coatings ◽

10.3390/coatings11060646 ◽

2021 ◽

Vol 11 (6) ◽

pp. 646

Author(s):

Victor Gomes Lauriano Souza ◽

Marta M. Alves ◽

Catarina F. Santos ◽

Isabel A. C. Ribeiro ◽

Carolina Rodrigues ◽

...

Keyword(s):

Zinc Oxide Nanoparticles ◽

Food Industry ◽

Low Cost ◽

Young Modulus ◽

Barrier Properties ◽

Zno Nps ◽

Elongation At Break ◽

Chitosan Films ◽

By Products ◽

Different Levels

This work aimed to produce bionanocomposites of chitosan incorporated with zinc oxide nanoparticles (ZnO NPs) synthesized using food industry by-products and to characterize them. Such nanoparticles are highlighted due to their low cost, antimicrobial activity, accessibility, and sustainability synthesis. Four different levels of ZnO NPs (0, 0.5, 1.0, and 2.0% w/w of chitosan) were tested, and the bionanocomposites were characterized in terms of their hydrophobicity, mechanical, optical, and barrier properties. Overall, the incorporation of ZnO NPs changed the composites from brittle to ductile, with enhanced elongation at break and reduced Young Modulus and tensile strength. Thus, ZnO NPs acted as plasticizer, turning the films more flexible, due to the presence of organic compounds on the NPs. This also favored permeability of oxygen and of water vapor, but the good barrier properties were maintained. Optical properties did not change statistically with the ZnO NPs incorporation. Thus, the characterization presented in this paper may contribute to support a decision on the choice of the material’s final application.

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