scholarly journals Vegetable by-products in the European food legislative framework

2021 ◽  
Vol 16 (3-4) ◽  
pp. 115-122
Author(s):  
Nada Knežević ◽  
Jasmina Ranilović ◽  
Tanja Cvetković ◽  
Slavka Grbavac ◽  
Marina Palfi
Keyword(s):  
Fatty Acids ◽  
Dietary Fiber ◽  
Bioactive Compounds ◽  
Circular Economy ◽  
Food Products ◽  
Legislative Framework ◽  
Food Legislation ◽  
By Products

Vegetable by-products are a source of many useful bioactive compounds, dietary fiber, fatty acids and proteins that have a great potential in the development of new food products and the promotion of the circular economy and sustainability.Considering processed pepper by-products as an example, the aim of this paper is to provide an overview of EU food legislation that should be taken into account before placing such products on the market, as well as of the voluntary labeling of functional, nutritional and sustainability benefits important for consumers.

scholarly journals Valorization of Kiwi by-Products for the Recovery of Bioactive Compounds: Circular Economy Model

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 9
Author(s):  
Franklin Chamorro ◽  
María Carpena ◽  
Bernabé Nuñez-Estevez ◽  
Miguel A. Prieto ◽  
Jesus Simal-Gandara
Keyword(s):  
Bioactive Compounds ◽  
Circular Economy ◽  
Agricultural Production ◽  
Organic Waste ◽  
Antimicrobial Activities ◽  
Added Value ◽  
Economic Returns ◽  
Industrial Processing ◽  
Pharmaceutical Industries ◽  
By Products

Currently, agricultural production generates large amounts of organic waste, both from the maintenance of farms and crops, and from the industrialization of the product. Generally, these wastes are accumulated in landfills or burned, sometimes causing environmental problems. However, many scientific studies suggest that these residues are rich in bioactive compounds, so these matrices could be revalued for their use in food, cosmetic, or pharmaceutical industries. In this way, the circular and sustainable economy is favored, while obtaining products with high added value. In this case, this approach is applied to the residues generated from kiwi production, since numerous studies have shown the high content of kiwi in bioactive compounds of interest, such as phenolic compounds, vitamins, and carotenoids. These compounds have been reported for their antioxidant, anti-inflammatory, and antimicrobial activities, among other beneficial properties for health such as its use as prebiotic. Therefore, this article reviews the potential of residues derived from industrial processing and agricultural maintenance of kiwi as promising matrices for the development of new nutraceutical, cosmetic, or pharmacological products, obtaining, at the same time, economic returns and a reduction of the environmental impact of this industry, attaching it to the perspective of the circular economy.

scholarly journals Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review

2020 ◽  
Vol 10 (21) ◽  
pp. 7432
Author(s):  
Petraru Ancuța ◽  
Amariei Sonia
Keyword(s):  
Dietary Fiber ◽  
Bioactive Compounds ◽  
Circular Economy ◽  
Food Industry ◽  
Oil Industry ◽  
Extraction Process ◽  
Research Field ◽  
Zero Waste ◽  
Oil Cakes ◽  
Pharmaceutical Industries

The food industry generates a large amount of waste every year, which opens up a research field aimed at minimizing and efficiently managing this issue to support the concept of zero waste. From the extraction process of oilseeds results oil cakes. These residues are a source of bioactive compounds (protein, dietary fiber, antioxidants) with beneficial properties for health, that can be used in foods, cosmetics, textile, and pharmaceutical industries. They can also serve as substrates for the production of enzymes, antibiotics, biosurfactants, and mushrooms. Other applications are in animal feedstuff and for composites, bio-fuel, and films production. This review discusses the importance of oilseed and possible valorization methods for the residues obtained in the oil industry.

scholarly journals In Vitro Fecal Fermentation of High Pressure-Treated Fruit Peels Used as Dietary Fiber Sources

Molecules ◽  
2019 ◽  
Vol 24 (4) ◽  
pp. 697 ◽  
Author(s):  
Viridiana Tejada-Ortigoza ◽  
Luis Garcia-Amezquita ◽  
Ahmad Kazem ◽  
Osvaldo Campanella ◽  
M. Cano ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dietary Fiber ◽  
Short Chain Fatty Acids ◽  
Neutral Sugar ◽  
Sugar Composition ◽  
Mango Peel ◽  
Alternative Sources ◽  
Conventional Alternative ◽  
By Products

Fruit by-products are being investigated as non-conventional alternative sources of dietary fiber (DF). High hydrostatic pressure (HHP) treatments have been used to modify DF content as well as its technological and physiological functionality. Orange, mango and prickly pear peels untreated (OU, MU and PPU) and HHP-treated at 600 MPa (OP/55 °C and 20 min, MP/22 °C and 10 min, PPP/55 °C and 10 min) were evaluated. Untreated and treated fruit peels were subjected to fecal in vitro fermentations. The neutral sugar composition and linkage glycosidic positions were related to the production of short chain fatty acids (SCFA) resulting from the fermentation of the materials. After HHP-treatments, changes from multibranched sugars to linear sugars were observed. After 24 h of fermentation, OP yielded the highest amount of SCFA followed by PPU and MP (389.4, 282.0 and 204.6 μmol/10 mg DF, respectively). HHP treatment increased the SCFA concentration of orange and mango peel by 7 and 10.3% respectively, compared with the untreated samples after 24 h of fermentation. The results presented herein suggest that fruit peels could be used as good fermentable fiber sources, because they yielded high amounts of SCFA during in vitro fermentations.

scholarly journals Fishery Wastes as a Yet Undiscovered Treasure from the Sea: Biomolecules Sources, Extraction Methods and Valorization

Marine Drugs ◽  
2020 ◽  
Vol 18 (12) ◽  
pp. 622
Author(s):  
Gabriella Caruso ◽  
Rosanna Floris ◽  
Claudio Serangeli ◽  
Luisa Di Paola
Keyword(s):  
Fatty Acids ◽  
Bioactive Compounds ◽  
Large Scale ◽  
Current Knowledge ◽  
Chemical Characterization ◽  
Short Chain Fatty Acids ◽  
Economic Feasibility ◽  
Added Value ◽  
By Catch ◽  
By Products

The search for new biological sources of commercial value is a major goal for the sustainable management of natural resources. The huge amount of fishery by-catch or processing by-products continuously produced needs to be managed to avoid environmental problems and keep resource sustainability. Fishery by-products can represent an interesting source of high added value bioactive compounds, such as proteins, carbohydrates, collagen, polyunsaturated fatty acids, chitin, polyphenolic constituents, carotenoids, vitamins, alkaloids, tocopherols, tocotrienols, toxins; nevertheless, their biotechnological potential is still largely underutilized. Depending on their structural and functional characteristics, marine-derived biomolecules can find several applications in food industry, agriculture, biotechnological (chemical, industrial or environmental) fields. Fish internal organs are a rich and underexplored source of bioactive compounds; the fish gut microbiota biosynthesizes essential or short-chain fatty acids, vitamins, minerals or enzymes and is also a source of probiotic candidates, in turn producing bioactive compounds with antibiotic and biosurfactant/bioemulsifier activities. Chemical, enzymatic and/or microbial processing of fishery by-catch or processing by-products allows the production of different valuable bioactive compounds; to date, however, the lack of cost-effective extraction strategies so far has prevented their exploitation on a large scale. Standardization and optimization of extraction procedures are urgently required, as processing conditions can affect the qualitative and quantitative properties of these biomolecules. Valorization routes for such raw materials can provide a great additional value for companies involved in the field of bioprospecting. The present review aims at collecting current knowledge on fishery by-catch or by-products, exploring the valorization of their active biomolecules, in application of the circular economy paradigm applied to the fishery field. It will address specific issues from a biorefinery perspective: (i) fish tissues and organs as potential sources of metabolites, antibiotics and probiotics; (ii) screening for bioactive compounds; (iii) extraction processes and innovative technologies for purification and chemical characterization; (iv) energy production technologies for the exhausted biomass. We provide a general perspective on the techno-economic feasibility and the environmental footprint of the production process, as well as on the definition of legal constraints for the new products production and commercial use.

scholarly journals Development of Value Added Products Utilizing By- products of Bengal Gram: A Challenge Towards Food Security (P03-003-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Savita Budhwar
Keyword(s):  
Dietary Fiber ◽  
Value Added ◽  
Food Products ◽  
Nutritional Composition ◽  
Trypsin Inhibitor Activity ◽  
Total Calcium ◽  
Inhibitor Activity ◽  
Bengal Gram ◽  
By Products ◽  
Value Added Products

Abstract Objectives The main aim of this study is to determine the physiochemical properties and nutritional composition of by-product of Bengal gram and to develop value added products, incorporating by-products of cereals and pulses in combination. Further in this study popularization of such acceptable product and transfer of the technology regarding their preparation and utilization is also regarded to be beneficial. Methods For the nutritional evaluation of raw ingredients, physio-chemical property and nutrient composition were checked by AOAC methods. Standardization and development of some basic value added products were also done. Functional properties and nutritional composition of developed value added products were equally checked by shelf life evaluation to choose the most acceptable consumable food products. New products were made using fermentation, supplementation and combination. Results We found that most of the by-products are rich in protein, calcium, iron and fiber. We observed that Bengal gram husk contain highest amount of crude fiber i.e., 40%. However, it also contains ash (4.2%), dietary fiber (82 g/100 gm), insoluble dietary fiber (76 g/100 gm) and total calcium (984 mg/100gm). In case of broken rice we have observed low amount of trypsin inhibitor activity (16.35 TIU/mg) and high amount of starch (75 g/100gm). In addition, we have observed anti-nutritional factors significantly in higher amounts in case of broken rice. Additionally, wheat bran was found to contain high amount of total phosphorus (988 mg/100gm), soluble dietary fiber (10 g/100gm) , total calcium ( 71 mg/100 mg) and Trypsin inhibitor activity ( 55 TIU/mg) . Combining these by-products various products were prepared using various processing techniques like fermentation, supplementation and combination. We found that newly prepared value added products have high amount of proteins, dietary fiber, available minerals, in vitro protein digestibility and higher antioxidant activity. Conclusions We suggest that novel formulated food products can be utilized as an unconventional source of nutrients and therapeutic weapon to combat diseases such as diabetes and hypertension. Utilization of such agro wastes as food products will also be useful to combat hunger, food demand and malnourished state leading to maintenance of food security. Funding Sources Science and Engineering Research Board (SERB), Department of Science and Technology, Government of India.

scholarly journals Valorization of Wild Apple (Malus spp.) By-Products as a Source of Essential Fatty Acids, Tocopherols and Phytosterols with Antimicrobial Activity

Plants ◽  
2018 ◽  
Vol 7 (4) ◽  
pp. 90 ◽  
Author(s):  
Vitalijs Radenkovs ◽  
Jorens Kviesis ◽  
Karina Juhnevica-Radenkova ◽  
Anda Valdovska ◽  
Tõnu Püssa ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Food Products ◽  
Reversed Phase ◽  
Bioactive Molecules ◽  
Gas Chromatography Mass Spectrometry ◽  
Fluorescence Detector ◽  
Lipophilic Compounds ◽  
By Products

The amplified production of fruit as well as burgeoning demand for plant-made food products have resulted in a sharp increase of waste. Currently, millions of tons of by-products are either being discarded or utilized rather ineffectively. However, these by-products may be processed and further incorporated as functional ingredients in making high-value food products with many physiological and biochemical effects. The chemical analysis of pomace oils using gas chromatography-mass spectrometry (GC/MS) and reversed-phase-liquid chromatography coupled with fluorescence detector (RP-HPLC/FLD) systems led to the identification and quantification of 56 individual lipophilic compounds including unsaturated, polyunsaturated and saturated fatty acids, as well as phytosterols and four homologs of tocopherol. The oils recovered from by-products of Malus spp. (particularly cv. “Ola”) are rich in fatty acids such as linolenic (57.8%), α-linolenic (54.3%), and oleic (25.5%). The concentration of total tocopherols varied among the Malus species and dessert apples investigated, representing the range of 16.8–30.9 mg mL−1. The highest content of total tocopherols was found in M. Bernu prieks, followed by M. cv. “Ola”, and M. × Soulardii pomace oils. A significantly higher amount of δ-tocopherol was established in the oil of M. Bernu prieks, indicating that this species could be utilized as a natural and cheap source of bioactive molecules. β-Sitosterol was the prevalent compound determined in all tested pomace oils with a percentage distribution of 10.3–94.5%. The main triterpene identified in the oils was lupeol, which varied in the range of 0.1–66.3%. A targeted utilization of apple pomace would facilitate management of tons of by-products and benefit the environment and industry.

scholarly journals Consumer Perception of the Circular Economy Concept Applied to the Food Domain: An Exploratory Approach

2021 ◽  
Vol 13 (20) ◽  
pp. 11340
Author(s):  
Pedro Manuel Sousa ◽  
Maria João Moreira ◽  
Ana Pinto de de Moura ◽  
Rui Costa Lima ◽  
Luís Miguel Cunha
Keyword(s):  
Circular Economy ◽  
Word Association ◽  
Principal Component ◽  
Food Products ◽  
Great Difficulty ◽  
Clear Understanding ◽  
Food Ingredients ◽  
Food Industries ◽  
Perceptual Maps ◽  
By Products

Every year, agri-food industries in industrialised countries produce approximately 1.3 billion tonnes of food loss and waste. The adoption of a circular economy policy has received special attention by the agri-food industries, allowing for the creation and development of new food products made of by-products that would otherwise be wasted or used for secondary applications. The present work, of an exploratory nature, aims to assess how consumers conceptualise the circular economy in order to identify consumer recognition of the use of by-products from the food industry to upcycle food products and to evaluate attitudes towards the circular economy. To this end, a mixed-methodology was applied to 340 participants. The first part was qualitative and used free word association to evaluate consumers’ conceptualisation of the circular economy and use of by-products as foods. Data were analysed by grouping the responses into exclusive and exhaustive categories and a correspondence analysis was also performed to originate perceptual maps. Additionally, a questionnaire was designed to evaluate major concepts and attitudes correlated with the circular economy. Data were reduced by principal component analysis (PCA) and participants grouped through clustering. Results showed that consumers understand circular economy as related mainly into Sustainability, Economy, and Circularity dimensions. Participants had great difficulty identifying the by-products used as foods or as food ingredients. From the quantitative data, four groups were identified based on the associations to the six principal components originated by the PCA. However, the results highlighted a very low association with all clusters of the Food Valorisation dimension within the concept of the circular economy, and also a lack of a clear understanding of consumers’ attitudes towards food products from the circular economy. Greater promotion and dissemination by the competent entities aimed at the general public may contribute towards greater integration, participation and acceptance of the circular economy concept for the upscaling of food by-products.

scholarly journals Evaluation of the Nutritional Characteristics for Tamarind kernel Flour Incorporated Cookies

2021 ◽  
Vol 108 (March) ◽  
pp. 1-4
Author(s):  
FarhatSultana B ◽  
◽  
Vijayalakshmi R ◽  
Geetha PS ◽  
Mini ML ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Essential Fatty Acids ◽  
Percent Level ◽  
Food Products ◽  
Carbohydrate Content ◽  
Value Addition ◽  
Pulp Industry ◽  
Nutritional Characteristics ◽  
Tamarind Kernel ◽  
By Products

Tamarind kernels are typically under-emphasized by products of the tamarind pulp industry. The kernel is a fair source of protein, fat (essential fatty acids), carbohydrates and minerals, which can replace conventional flour to develop new food products. The study aims to exploit the under-utilized tamarind kernel for value addition to improve tamarind kernel-based food products’ acceptability and consumption. The tamarind kernel incorporated cookies at 50 percent level of incorporation had moisture of 1.62 %, carbohydrate content of 72.52%, protein of 9.26 %, fat of 22.98%, fiber of 3.25% and ash of 1.12%, respectively. The developed cookies had higher protein and fiber content than control cookies, which depicts its potential to be the better alternative for the conventional flour.

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