Advances in Food and Byproducts Processing towards a Sustainable Bioeconomy

Kopsahelis, Nikolaos; Kachrimanidou, Vasiliki

doi:10.3390/foods8090425

Cited by 8 publications

(6 citation statements)

References 8 publications

(8 reference statements)

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“…The processing of oilseeds produces large amounts of by-products, regarded as a residue/waste but they are an added-value biomass [ 6 ]. Chia cake (an oil extraction by-product) was analyzed as it deserves valorization as an ingredient for sustainable diets and food production.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production

et al. 2023

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The increasing demand for superfoods has resulted in an increase in chia seeds consumption. The reintroduction of this ancient crop in agriculture is useful to ensure food security since it can grow in high-stress conditions. The current study aimed to characterize chia seeds, cold-pressed oil, and defatted cake (the oil extraction by-product) to improve their value and to meet consumer’s expectations (low-fat products). Chia seeds presented a significantly higher energy value than cake (444 vs. 284 kcal/100 g, respectively) due to fat removal (33 vs. 7%). The cake showed higher contents of total minerals (6 vs. 5%), protein (27 vs. 18%), and fiber (48 vs. 38%) in comparison to the seeds, and was hence considered a promising food ingredient. The major fatty acid in oil, seeds, and cake was α-linolenic acid (62–66%), and the vitamin E content was 409, 200, and 44 mg/kg, respectively. The major amino acid in the seeds and cake was glutamic acid (49 vs. 36 mg/g). The oil had a low oxidative stability (1 h), and the total phenolics content was 1.3 mg gallic acid equivalents/100 g. Chia cake incorporation in food formulations will follow consumer’s interests, and the obtained oil can be used to improve the oil supply for different applications. This approach adds value to the concept of “one health” since it includes the culture, the environment, and the consumers.

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Section: Introductionmentioning

confidence: 99%

Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production

et al. 2023

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“…They request functional foods with enhanced nutritional value and simultaneously natural ingredients. In this sense, seeds consumption is recommended due to several nutritional desirable properties [ 1 , 2 ]. Furthermore, with the rapid expansion of human population, there is a need for sustainable food production to ensure food security and the preservation of the environment [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

“…However, today, about a third of food is wasted, including food industry residues that still contain high nutritional value and show a high potential for human consumption, since they are also source of some bioactive compounds. The valorisation of residues to turn them into by-products and incorporate them into the food chain follows the circular economy and eco-nutrition principles and ensures sustainability of the food chain [ 1 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

Whole or Defatted Sesame Seeds (Sesamum indicum L.)? The Effect of Cold Pressing on Oil and Cake Quality

Melo

Álvarez‐Ortí

Nunes

et al. 2021

Foods

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Whole sesame seeds and sesame oil, which is obtained after cold pressing the seeds, are foodstuffs globally consumed due to their nutritional characteristics. The press cake that remains from the oil extraction process can be ground to form a defatted flour that can be incorporated into the human diet, contributing to the valorisation of this product. The nutritional comparison between the whole seeds and the press cake reveals the potential of this by-product to be incorporated in the formulation of diverse foodstuff, since it is richer than the seeds in proteins (30%) and fibre (25%) and still contains a proportion of oil (32%) with a fatty acid pattern characterized by the abundance of unsaturated fatty acids. The protein fraction of both the seeds and the cake shows a balanced composition regarding amino acid composition, with all the essential amino acids included. On the other hand, the oil obtained by cold pressing is shown as a high-quality oil, where the predominant fatty acids are oleic (42.66%) and linoleic (41.25%), which are essential fatty acids because they are not synthetised in the organism and must be obtained through the diet. In addition, it is rich in vitamin E, especially in γ-tocopherol, that was the main isomer found. Regarding these results, all products (sesame seeds, oil and press cake) are components suitable to be included in a healthy diet.

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“…Croatia, an EU country where marine littering is a problem, also has to overcome a host of hurdles en route to a possible circular bio-economy in the future [286]-nonexistent landfill tax which provides no incentive for biomethane capture, poor market for recycled materials, the lack of financial support from the government, absence of separate collection of bio-waste, the urgent need for awareness generation among the citizens and education in schools and universities and, as observed in [208], the want of circularity in the country's wood-based sector. It is imperative to valorise the organic waste fraction of MSW and the vast quantities of food supply chain wastes generated around the world [130,144,260,263,277]. In the EU, for one, the degree of composting has risen at an annual average rate of 5.4% over a 20-year period from 1995 to 2015 [143], while the share of disposal in landfills has shrunk conspicuously.…”

Section: Bioenergy and Othersmentioning

confidence: 99%

Circular Bio-economy—Paradigm for the Future: Systematic Review of Scientific Journal Publications from 2015 to 2021

Govindarajan

2021

Circ.Econ.Sust.

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While ‘renewable’ is the keyword in a bioeconomy and resource conservation is the motivation behind a circular economy, a circular bioeconomy is one in which waste streams from renewable bio-resources are looped back into the technosphere—open-loop or closed-loop recycling or conversion from matter to energy. This systematic review brings together 385 publications from 2015 to 2021, originating from 50 countries and appearing in 150 journals, into a coherent account of the status quo of published research on circular bioeconomy. The numbers bear testimony to the growing interest in this field of research. Germany is the leading contributor to the scientific literature base (10%), while the Journal of Cleaner Production (9%) tops the list of journals in the fray. The methodology adopted has been clearly explained, and the discussion has been segmented into sub-sections and sub-sub-sections to do justice to the diversity of the nature of the publications. A little flexibility in organisation of the flow of the text has been availed of, to improve readability. The circular bioeconomy can be visualised as a set of ‘many through many to many’ relationships, enabling both economies of scale and scope in the longer run. This calls for extensive collaboration and cooperation among the numerous stakeholders involved. Several barriers will have to be overcome. Technology impact assessments and sustainability risk appraisals need to be carried out in order to ensure and convince stakeholders that they are on the right path. But as one knows and will appreciate, challenges lurk where there exist opportunities to be availed of, to replace the take-make-use-dispose paradigm of a linear economy to the grow-make-use-restore alternative. Graphical abstract

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Advances in Food and Byproducts Processing towards a Sustainable Bioeconomy

Abstract: The bioeconomy concept was initially focused on resource substitution, aiming to mitigate the depletion of fossil resources and confer an alternative approach for resource utilization[...]

Cited by 8 publications

References 8 publications

Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production

Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production

Whole or Defatted Sesame Seeds (Sesamum indicum L.)? The Effect of Cold Pressing on Oil and Cake Quality

Circular Bio-economy—Paradigm for the Future: Systematic Review of Scientific Journal Publications from 2015 to 2021

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