scholarly journals Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 707
Author(s):  
Jasmine Hadj Saadoun ◽  
Gaia Bertani ◽  
Alessia Levante ◽  
Fabio Vezzosi ◽  
Annalisa Ricci ◽  
...  
Keyword(s):  
Food Waste ◽  
Food Processing ◽  
Value Added ◽  
Economic Loss ◽  
Environmental Issue ◽  
Food Wastes ◽  
Whole Process ◽  
Processing And Storage ◽  
And Storage ◽  
Value Added Products

Food waste and byproducts are generated along the entire food processing and storage chain. The large amount of waste deriving from the whole process represents not only a great economic loss but also an important ethical and environmental issue in terms of failure to recycle potentially reusable materials. New, clear strategies are needed to limit the amount of waste produced and, at the same time, promote its enhancement for further conversion and application to different industrial fields. This review gives an overview of the biological approaches used so far to exploit agri-food wastes and byproducts. The application of solid-state fermentation by different microorganisms (fungi, yeasts, bacteria) to produce several value-added products was analyzed, focusing on the exploitation of lactic acid bacteria as workhorses for the production of flavoring compounds.

Stability of Lycopene During Food Processing and Storage

2005 ◽  
Vol 8 (4) ◽  
pp. 413-422 ◽  
Author(s):  
S. Xianquan ◽  
J. Shi ◽  
Y. Kakuda ◽  
J. Yueming
Keyword(s):  
Food Processing ◽  
Processing And Storage ◽  
And Storage

Value-Added Products From Food Waste

2021 ◽  
pp. 595-603
Author(s):  
Baban Baburao Gunjal
Keyword(s):  
Essential Oils ◽  
Single Cell ◽  
Bioactive Compounds ◽  
Food Waste ◽  
Inorganic Compounds ◽  
Value Added ◽  
Dietary Fibers ◽  
Biodegradable Waste ◽  
Livestock Feed ◽  
Value Added Products

Food waste is the most challenging issue humankind is facing worldwide. Food waste, which consists of carbohydrates, proteins, lipids, and inorganic compounds, is a biodegradable waste discharged from food processing industries, households, and hospitality sectors. The management of food waste is very important. The food waste generated is usually incinerated or dumped in open areas which may cause severe health and environmental issues. The management of food waste can be done by conversion to different value-added products, for example, phytochemicals, bioactive compounds, food supplements, livestock feed, dietary fibers, biopigments and colorants, emulsifiers, edible and essential oils, biopreservatives, biofertilizers, biofuels, and single cell proteins. The value-added products from food waste will be very eco-friendly. The chapter will focus on different value-added products from food waste.

Value Added Products from Agriculture, Paper and Food Waste: A Source of Bioenergy Production

2021 ◽  
pp. 91-126
Author(s):  
M. Subhosh Chandra ◽  
M. Srinivasulu ◽  
P. Suresh Yadav ◽  
B. Ramesh ◽  
G. Narasimha ◽  
...  
Keyword(s):  
Food Waste ◽  
Value Added ◽  
Bioenergy Production ◽  
Value Added Products

scholarly journals Food Wastes: Feedstock for Value-Added Products

Fermentation ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 47
Author(s):  
Diomi Mamma
Keyword(s):  
Value Added ◽  
Food Wastes ◽  
Value Added Products

Food is a precious commodity, and its production can be resource-intensive [...]

scholarly journals Functionality changes of natural antioxidants during food processing and storage

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S80-S83 ◽  
Author(s):  
J. Pokorný ◽  
Š. Schmidt ◽  
H. T T Nguyen
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Food Processing ◽  
Degradation Products ◽  
Raw Materials ◽  
Natural Antioxidants ◽  
Phenolic Antioxidants ◽  
Oxidation Reactions ◽  
Processing And Storage ◽  
And Storage

Food raw materials and products contain inhibitors of oxidation reactions, both in the lipidic phase and the aqueous phase. The most important inhibitors are phenolic antioxidants. During food processing and storage, concentrations of antioxidants in the two phases reach an equilibrium. Phenolics react with lipidic free radicals, being converted into antioxidant free radicals, quinones, polymers and copolymers. Some degradation products possess an antioxidant activity, too. The relative antioxidant activity decreases with decreasing concentration of oxygen in the system and with increasing temperature. Antioxidants are more rapidly decomposed in surface layers. Health aspects of antioxidant degradation products are often neglected as the safety of antioxidant degradation products is mostly unknown.

scholarly journals Stability of tryptophan during food processing and storage

1985 ◽  
Vol 53 (2) ◽  
pp. 281-292 ◽  
Author(s):  
Henrik K. Nielsen ◽  
D. De Weck ◽  
P. A. Finot ◽  
R. Liardon ◽  
R. F. Hurrell
Keyword(s):  
Food Processing ◽  
Whey Proteins ◽  
Milk Powder ◽  
Protein Digestibility ◽  
Model Systems ◽  
Maillard Reactions ◽  
Minor Losses ◽  
Oxidation Of Methionine ◽  
Processing And Storage ◽  
And Storage

1. The stability of tryptophan was evaluated in several different food model systems using a chemical method (high pressure liquid chromatography after alkaline-hydrolysis) and rat assays. Losses of tryptophan were compared with the losses of lysine and methionine.2. Whey proteins stored in the presence of oxidizing lipids showed large losses of lysine and extensive methionine oxidation but only minor losses of tryptophan as measured chemically. The observed decrease in bioavailable tryptophan was explained by a lower protein digestibility.3. Casein treated with hydrogen peroxide to oxidize all methionine to methionine sulphoxide showed a 9% loss in bioavailable tryptophan.4. When casein was reacted with caffeic acid at pH 7 in the presence of monophenol monooxygenase (tyrosinase; EC 1.14.18.l), no chemical loss of tryptophan occurred, although fluorodinitrobenzene-reactive lysine fell by 23%. Tryptophan bioavailability fell IS%, partly due to an 8% reduction in protein digestibility.5. Alkali-treated casein (0.15 M-sodium hydroxide, 80°,4 h) did not support rat growth. Chemically-determined tryptophan, available tryptophan and true nitrogen digestibility fell 10, 46 and 23% respectively. Racemization of tryptophan was found to be 10% (D/(D+L)).6. In whole-milk powder, which had undergone ‘early’ or ‘advanced’ Maillard reactions, tryptophan, determined chemically or in rat assays, was virtually unchanged. Extensive lysine losses occurred.7. It was concluded that losses of tryptophan during food processing and storage are small and of only minor nutritional importance, especially when compared with much larger losses of lysine and the more extensive oxidation of methionine.

A novel bioconversion for value-added products from food waste using Musca domestica

2017 ◽  
Vol 61 ◽  
pp. 455-460 ◽  
Author(s):  
Yi Niu ◽  
Dong Zheng ◽  
Binghua Yao ◽  
Zizhe Cai ◽  
Zhimin Zhao ◽  
...  
Keyword(s):  
Musca Domestica ◽  
Food Waste ◽  
Value Added ◽  
Value Added Products
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