Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products [Working Title]

2020 ◽  
Keyword(s):  
Food Sector ◽  
By Products

scholarly journals Phenolic Profile of Fruit Industry Byproducts Determined by LC–DAD–MS/MS

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 31
Author(s):  
Letricia Barbosa-Pereira ◽  
Mariana A. Andrade ◽  
Cássia H. Barbosa ◽  
Fernanda Vilarinho ◽  
Ana Sanches-Silva ◽  
...  
Keyword(s):  
Food Sector ◽  
Phenolic Profile ◽  
By Products

The bioconversion of fruit by-products into new functional and clean label ingredients/additives represents a sustainable approach with great potential for application in the food sector [...]

scholarly journals Comparing “Leaf-to-Root”, “Nose-to-Tail” and Other Efficient Food Utilization Options from a Consumer Perspective

2019 ◽  
Vol 11 (17) ◽  
pp. 4779 ◽  
Author(s):  
Sina Nitzko ◽  
Achim Spiller
Keyword(s):  
Raw Materials ◽  
Waste Reduction ◽  
Consumer Acceptance ◽  
Food Utilization ◽  
Food Sector ◽  
Online Questionnaire ◽  
Natural Form ◽  
Reduction Strategies ◽  
Consumer Perspective ◽  
By Products

The efficient use of natural raw materials is a key element of sustainable development and is also gaining importance in the food sector. Consumers are increasingly realizing that food is too valuable to be used only partially. However, consumer acceptance is an important precondition for establishing efficient food utilization options. A total of 470 German consumers were surveyed through an online-questionnaire where they had to evaluate three options each for the efficient use of plant-based foods as well as animal-based foods with respect to eight different criteria. The results show that the six options differed significantly regarding consumer acceptance. The efficient use of plant-based foods (especially non-standard fruits/vegetables and the “leaf-to-root” principle) was more accepted than the efficient utilization of animal-based foods. Furthermore, it can be seen that options using the by-products in a natural form were considered more acceptable than those which subject the by-products to some form of processing. These results provide an insight into the views of consumers on food waste reduction strategies, which are frequently debated in the sustainability discussion.

scholarly journals The Application of Supercritical Fluids Technology to Recover Healthy Valuable Compounds from Marine and Agricultural Food Processing By-Products: A Review

Processes ◽  
2021 ◽  
Vol 9 (2) ◽  
pp. 357
Author(s):  
Jianjun Zhou ◽  
Beatriz Gullón ◽  
Min Wang ◽  
Patricia Gullón ◽  
José M. Lorenzo ◽  
...  
Keyword(s):  
Value Added ◽  
Green Technology ◽  
Sustainable Growth ◽  
Bioactive Molecules ◽  
Food Sector ◽  
Working Principle ◽  
Valuable Compounds ◽  
By Products ◽  
Active Substances ◽  
Agricultural Food

Food by-products contain a remarkable source of bioactive molecules with many benefits for humans; therefore, their exploitation can be an excellent opportunity for the food sector. Moreover, the revalorization of these by-products to produce value-added compounds is considered pivotal for sustainable growth based on a circular economy. Traditional extraction technologies have several drawbacks mainly related to the consumption of hazardous organic solvents, and the high temperatures maintained for long extraction periods which cause the degradation of thermolabile compounds as well as a low extraction efficiency of desired compounds. In this context, supercritical fluid extraction (SFE) has been explored as a suitable green technology for the recovery of a broad range of bioactive compounds from different types of agri-food wastes. This review describes the working principle and development of SFE technology to valorize by-products from different origin (marine, fruit, vegetable, nuts, and other plants). In addition, the potential effects of the extracted active substances on human health were also approached.

scholarly journals Pomegranate Peel Powder as a Food Preservative in Fruit Salad: A Sustainable Approach

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1359
Author(s):  
Valentina Lacivita ◽  
Anna Lucia Incoronato ◽  
Amalia Conte ◽  
Matteo Alessandro Del Nobile
Keyword(s):  
Antimicrobial Properties ◽  
Refrigerated Storage ◽  
Food Sector ◽  
Pomegranate Peel ◽  
Food Preservative ◽  
Natural Preservative ◽  
Potential Applications ◽  
Sensory Qualities ◽  
Fresh Cut ◽  
By Products

This study aimed to assess the potential of pomegranate peel powder as a natural preservative. Its effects were tested on fruit salad quality decay during refrigerated storage. Nectarine and pineapple, equally portioned in polypropylene containers and covered with fructose syrup, were closed using a screw cap in air, with and without the addition of a by-product peel powder. Specifically, amounts of 2.5% and 5% (w/v) of pomegranate peel powder were put into each container. Both the microbiological and sensory qualities of the fruit salad were monitored during storage at 5 °C for 28 days. The results demonstrated that the fruit salad with the by-products showed lower counts of total mesophilic bacteria, total psychrotrophic microorganisms, yeasts, and lactic acid bacteria compared to the control, thus confirming the recognized antimicrobial properties of pomegranate peel. The other interesting finding of this study is that the addition of the investigated by-product in fruit salad did not worsen the main sensory attributes of fresh-cut fruit. Therefore, these preliminary results suggest that pomegranate peel powder has potential applications as a natural preservative in the fresh-cut food sector.

Oilseed Cakes in the Food Industry: A Review on Applications, Challenges, and Future Perspectives

2021 ◽  
Vol 17 ◽  
Author(s):  
Amirhossein Abedini ◽  
Adel Mirza Alizadeh ◽  
Aida Mahdavi ◽  
S. Amirhossein Golzan ◽  
Mahla Salimi ◽  
...  
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Low Cost ◽  
Palm Kernel ◽  
Poultry Feed ◽  
Food Sector ◽  
Novel Foods ◽  
Current Review ◽  
Wide Range ◽  
By Products

: By-products from the food sector now have a wide range of applications. Low-cost raw materials, followed by low-cost goods, are regarded as one of the sectors’ top goals. Because of its economic relevance, reduced price, and nutrients such as protein, fiber, carbs, and antioxidants, oilseed cakes (OCs) have found a desirable place in livestock and poultry feed. Furthermore, because the cake has the same desirable nutrients, its usage in the food business is unavoidable. However, its use in this sector is not simply for nutritious purposes and has it has different impacts on flavor, texture, color, and antioxidant qualities. Therefore, as a result of its desirable qualities, the cake can be more useful in extensive applications in the food business, as well as in the manufacture of supplements and novel foods. The current review looks at the reapplications of byproducts obtained from oilseeds (soybean, sunflower, sesame, canola, palm kernel, peanut, mustard, and almond) in the food sector in the future. Furthermore, allergenicity, toxicity, antinutritional compounds, and techniques of extracting cakes from oilseeds have been discussed.

scholarly journals Recovery of Chlorogenic Acids from Agri-Food Wastes: Updates on Green Extraction Techniques

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4515
Author(s):  
Ilaria Frosi ◽  
Irene Montagna ◽  
Raffaella Colombo ◽  
Chiara Milanese ◽  
Adele Papetti
Keyword(s):  
Liquid Extraction ◽  
Industrial Processes ◽  
Food Wastes ◽  
Chlorogenic Acids ◽  
Extraction Techniques ◽  
Food Sector ◽  
Huge Amount ◽  
Green Extraction ◽  
Ultrasound Assisted ◽  
By Products

The agri-food sector produces a huge amount of agri-food wastes and by-products, with a consequent great impact on environmental, economic, social, and health aspects. The reuse and recycling of by-products represents a very important issue: for this reason, the development of innovative recovery and extraction methodologies must be mandatory. In this context of a circular economy, the study of green extraction techniques also becomes a priority in substitution of traditional extraction approaches. This review is focused on the recovery of chlorogenic acids from agri-food wastes, as these compounds have an important impact on human health, exhibiting several different and important healthy properties. Novel extraction methodologies, namely microwave and ultrasound-assisted extractions, supercritical fluid extraction, and pressurized-liquid extraction, are discussed here, in comparison with conventional techniques. The great potentialities of these new innovative green and sustainable approaches are pointed out. Further investigations and optimization are mandatory before their application in industrial processes.

scholarly journals Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 342
Author(s):  
Marica Troilo ◽  
Graziana Difonzo ◽  
Vito M. Paradiso ◽  
Carmine Summo ◽  
Francesco Caponio
Keyword(s):  
Bioactive Compounds ◽  
Food Chain ◽  
Food Packaging ◽  
Global Market ◽  
Grape Pomace ◽  
Food Sector ◽  
Sustainable Food ◽  
Functional Additives ◽  
By Products ◽  
Grape Stalks

The winemaking sector is one of the most productive worldwide, and thus it also generates large amounts of by-products with high environmental impacts. Furthermore, global market trends and government regulations promote industrial alternatives based on sustainable production processes. As a result, several studies have focused their attention on the reuse of grape by-products in the agro-food chain. Vine shoots, grape stalks, and wine lees, although produced to a lesser extent than grape pomace, have increasingly been receiving attention for their applications in the food sector, since they are a good source of functional and bioactive compounds. In this framework, our review highlights the promising results obtained by exploiting the antioxidant and/or antimicrobial activity of vine shoots, grape stalks, and wine lees or their extracts to replace the most common oenological additives and to assay the activity against food pathogens. Further, innovative functional foods and sustainable food packaging have been formulated by taking advantage of polyphenols and fiber, as well as plant bio-stimulants, in order to obtain grapes and wines with high quality characteristics. Overall, these by-products showed the potential to be recycled into the food chain as functional additives for different products and applications, supporting the sustainability of the winemaking sector.

scholarly journals A Systemic Design Approach Applied to Rice and Wine Value Chains. The Case of the InnovaEcoFood Project in Piedmont (Italy)

2020 ◽  
Vol 12 (21) ◽  
pp. 9272 ◽  
Author(s):  
Eleonora Fiore ◽  
Barbara Stabellini ◽  
Paolo Tamborrini
Keyword(s):  
Circular Economy ◽  
Antioxidant Properties ◽  
Economic Feasibility ◽  
Design Approach ◽  
Rice Hull ◽  
Value Chains ◽  
Food Sector ◽  
Wine Production ◽  
Systemic Design ◽  
By Products

Attention to food waste is an increasingly growing phenomenon today, especially in the context of a circular economy. The InnovaEcoFood project investigates the use of by-products of the Piedmontese rice and wine production chains to valorize their untapped potential in the food sector by applying the Systemic Design approach. We collected, systematized, and visualized a range of solutions for exploiting these by-products, starting from an in-depth literature review on the two value chains. With the support of a consortium of partners from both multidisciplinary industrial and academic sectors, it was possible to validate the links that have been generated. Eventually, the project created food products that integrated these outputs as ingredients (like flour and butter) because they have antioxidant properties and are rich in proteins. InnovaEcoFood has successfully tested how value could be created from waste. Moreover, using rice hull, marc flour, and bran lipid (butter) is of immediate technical and economic feasibility. It could be considered a viable way that deserves further experimentation.

scholarly journals New technique of combined hot air and microwave drying to produce a new fiber ingredient from industrial by-products.

2018 ◽  
Author(s):  
Clara Talens ◽  
Marta Castro-Giráldez ◽  
Pedro J. Fito
Keyword(s):  
Value Added ◽  
Orange Peel ◽  
Microwave Drying ◽  
Healthy Foods ◽  
Food Sector ◽  
Hot Air Drying ◽  
Hot Air ◽  
Swelling Capacity ◽  
Gab Model ◽  
By Products

The search for solutions to transform the by-products generated by the agri-food sector in high value-added ingredients is a priority. The aim of this research was to develop a microwave coupled with hot air drying technique allowing maximizing profits by reducing time and operational costs and to produce a dietary fiber ingredient with interesting technological properties for the development of healthy foods. The shrinkage-swelling phenomena occurred during drying changed the rehydration properties of the fibre ingredient obtained. An increase in particle size improved the fibre's swelling capacity when hydrated, allowing 50 % fat substitution in potato purees. Keywords: hot air-microwave drying; orange peel; thermodynamics; GAB model; dietary fibre

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