Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation

Pérez-Marroquín, Xóchitl Alejandra; Estrada-Fernández, Ana Guadalupe; García-Ceja, Adelfo; Aguirre-Álvarez, Gabriel; León-López, Arely

doi:10.3390/foods12081583

Cited by 8 publications

(3 citation statements)

References 165 publications

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“…Functional food combined with bioactive ingredients offers additional nutritional benefits in addition to their nutritional effects. They support human health and protect against chronic conditions such as obesity, hypertension, diabetes, and cancer [161]. Innovative technologies of extraction such as ultrasound, microwave, pressurized liquid extraction, and enzyme-assisted extraction are used to extract these compounds, thereby minimizing environmental impacts, and enhancing the final product's qualities [161,162].…”

Section: Environmental and Economic Benefits Of Reducing Food Waste A...mentioning

confidence: 99%

Application of Agri-Food By-Products in the Food Industry

et al. 2023

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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 frequently wasted, losing important resources. In order to pursue a circular economy that refers to waste reduction and effective waste management, by-products valorization recently received increased interest. By-products are rich in bioactive compounds and can be used in various industrial applications for health promotion and nutritional benefits. A novel step in its sustainable application is the use of these inexpensive waste agri-food by-products to create the value-added products. The present review intended to summarize the different types of agro-industrial by-products and their properties and highlight their nutritional composition and potential health benefits. Applications of agri-food by-products in foods as well as the potential health and sustainability implications of by-products in food products were also covered. According to research, agri-food by-products can be added to a variety of food to increase their bioactive profile, fiber content, and antioxidant capacity while maintaining good sensory acceptability. Overall, the sustainability of the agri-food chain and consumer health can both benefit from the use of agri-food by-products in food formulation.

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Section: Environmental and Economic Benefits Of Reducing Food Waste A...mentioning

confidence: 99%

Application of Agri-Food By-Products in the Food Industry

et al. 2023

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“…Functional foods contain bioactive compounds that bring benefits beyond their nutritional properties. These contribute to improving physiological functions, preventing and/or mitigating the incidence of chronic diseases such as obesity, hypertension, diabetes and cancer ( 4 ). Within the classification of functional foods are foods or beverages to which a component beneficial to health has been added, such as omega-3, fiber, biological components, and antioxidants.…”

Section: Introductionmentioning

confidence: 99%

Development and study of the functional properties of marshmallow enriched with bee (Apis mellifera) honey and encapsulated probiotics (Lactobacillus rhamnosus)

Colmenares-Cuevas,

Contreras-Oliva,

Salinas-Ruiz

et al. 2024

Front. Nutr.

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Consumer demand for healthier confectionery products has prompted the confectionery industry to create products that are reduced in sugar content and supplemented with vitamins, antioxidants or biological elements beneficial to health. The aim of this study was to develop marshmallows enriched with Apis mellifera honey and Lactobacillus rhamnosus and to evaluate the effect of honey concentration and gelatin bloom degrees on marshmallow properties. A completely randomized design with a factorial structure was applied with different honey concentrations (0, 50 and 75%) and at different gelatin bloom degrees (265, 300 and 315 bloom degrees); moreover, the physicochemical properties, total phenol content and antioxidant activity of the marshmallow were studied, as well as the viability of the probiotic. The physicochemical properties of the marshmallows were found to be adequate and showed good stability over time. The concentration of honey and gelatin bloom degrees did not significantly affect probiotic viability. The density of the marshmallows decreased as the percentage of honey increased. Additionally, the pH was lower at higher honey concentrations. The marshmallow with 75% honey and 265 bloom degrees had a higher °Brix value. The honey treatments exhibited higher levels of total antioxidant activity and total phenolic compounds than the sugar-only marshmallows. However, the bloom degrees did not have a significant impact on the antioxidant activity and total phenolic compound content. Although the probiotics did not reach the minimum viability needed, their use as paraprobiotics can be considered.

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“…Based on agricultural commodities, agri-food waste and loss from farm to end consumer is estimated at 40–50% for fruit, vegetables, and tubers; 35% for fish; 30% for cereals; and 20% for oil seeds, meat, and dairy products [ 6 ]. In this case, fish, one of the most perishable raw agri-food materials compared to other matrices, commonly experiences the serious problems of food waste and loss, which in some lower-middle-income countries could be up to 40%, mainly due to limited access to cold chain storage facilities and processing technology [ 7 ]. Nevertheless, food waste from fish products has the potential to be utilized to produce highly nutritious feed ingredients and could substitute for fishmeal as a protein source in fish diet formulations [ 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%