Reintegration of Food Industry By-Products: Potential Applications [PDF]
Foods, 2022 Numerous studies have indicated that fruits and vegetables are considered as significant sources of bioactive compounds. The generated by-products, which are derived from the food industry, reveal similar or higher antioxidant activity. On the other hand,
Christos Eliopoulos +3 more
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Food Industry By-Products as a Sources of Phytochemical Compounds [PDF]
Foods, 2022 Phytochemicals, or phytonutrients, are a group of biologically active substances from plants [...]
Drago Šubarić, Stela Jokić
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Mycotoxins’ Prevalence in Food Industry By-Products: A Systematic Review [PDF]
Toxins, 2023 The recovery of biomolecules from food industry by-products is of major relevance for a circular economy strategy. However, by-products’ contamination with mycotoxins represents a drawback for their reliable valorization for food and feed, hampering ...
Paloma Lopes +6 more
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Mediterranean Food Industry By-Products as a Novel Source of Phytochemicals with a Promising Role in Cancer Prevention [PDF]
Molecules, 2022 The Mediterranean diet is recognized as a sustainable dietary approach with beneficial health effects. This is highly relevant, although the production of typical Mediterranean food, i.e., olive oil or wine, processed tomatoes and pomegranate products ...
Andrea Agaj +2 more
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Application of Agri-Food By-Products in the Food Industry
Agriculture, 2023 Every year, the global food industry produces a significant number of wastes and by-products from a variety of sources. By-products from the food-processing sector are produced in large quantities, and because of their undesirable qualities, they are ...
Roxana Nicoleta Rațu +11 more
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Fluorescent Carbon Dots from Food Industry By-Products for Cell Imaging [PDF]
Journal of Functional Biomaterials, 2023 Herein, following a circular economy approach, we present the synthesis of luminescent carbon dots via the thermal treatment of chestnut and peanut shells, which are abundant carbon-rich food industry by-products.
Federica Mancini +9 more
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The Wine Industry By-Products: Applications for Food Industry and Health Benefits
Antioxidants, 2022 Each year, 20 million tons of wine by-products are generated, corresponding to 30% of the total quantity of vinified grapes. Wine by-products are a source of healthy bioactive molecules, such as polyphenols and other molecules (pigments, fibers, minerals,
Raúl Ferrer-Gallego, Paula Silva
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The food by-products bioprocess wheel: a guidance tool for the food industry
Trends in Food Science and TechnologyBackground: The reduction of food waste yields significant environmental and economic advantages, increasing the interest in the conversion of food by-products into functional ingredients. Biotechnologies, particularly enzymatic-assisted extraction (EAE) and fermentation-assisted extraction (FAE) have emerged as sustainable and cost-effective methods ...
Vincenzo Fogliano +2 more
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Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles [PDF]
Frontiers in Nutrition, 2023 Thiécla Katiane Osvaldt Rosales +1 more
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Natural Pigments Recovery from Food By-Products: Health Benefits towards the Food Industry
FoodsGiven the health risks associated with synthetic colorants, natural pigments have emerged as a promising alternative. These renewable choices not only provide health benefits but also offer valuable technical and sensory properties to food systems.
Daniela Magalhães +5 more
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