Emerging strategies for the development of food industries

Aguilar, Cristóbal N.; Ruiz, Héctor A.; Rubio-Ríos, Anilú; Chávez‐González, Mónica L.; Sepúlveda, Leonardo; Rodríguez-Jasso, Rosa M.; Loredo‐Treviño, Araceli; Flores‐Gallegos, Adriana C.; Govea-Salas, Mayela; Ascacio‐Valdés, Juan A.

doi:10.1080/21655979.2019.1682109

Cited by 23 publications

(13 citation statements)

References 91 publications

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“…Industrial players and research institutions have been firmly committed to the circular economy principles by exploring efficient and eco-friendly procedures to upcycle agro-industrial byproducts [ 1 ]. All phases of the food life cycle (agricultural production, processing and distribution) generate byproducts that are natural resources available in high amounts at low costs and, noticeably, can be sources of high-value nutritional components [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient

et al. 2021

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Olive pomace, an olive oil processing byproduct, can be upcycled and meet the current demand for natural and sustainable food ingredients. In this work, a patented process was used to obtain a functional ingredient from different olive pomaces. The nutritional, chemical and antioxidant profiles, as well as the antimicrobial activity against S. aureus, E. coli and C. albicans, were investigated for the first time. The amount of phenolics ranged between 3.1 and 3.8 g gallic acid eq./100 g in all samples and flavonoids between 2.0 and 3.2 g catechin eq/100 g. No significant differences were found regarding the antioxidant activity. The total fat varied between 5 and 11%, α-tocopherol being the major vitamer and oleic acid the main fatty acid. The protein and ash contents were 1–4% and 10–17%, respectively. The functional ingredient with a higher hydroxytyrosol content (220 mg/100 g) also presented the best minimal inhibitory concentration against the tested bacteria. No activity against C. albicans was verified. This new functional ingredient presents the potential to be used as a natural preservative or as a nutritional profile enhancer. Moreover, it can be an advantageous ingredient in food products, since it comprises specific lipid and hydrophilic bioactive compounds usually not present in other plant extracts.

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Section: Introductionmentioning

confidence: 99%

Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient

et al. 2021

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“…At Lvming Co. Ltd. in China, immobilized lipase is used for trans-esterification of waste cooking oil to produce further enzymatic development of methyl ester fatty acid [ 28 ]. Aguilar et al [ 34 ] recorded yields of up to 30% using entire cell Rhizopus oryzae IFO 4697 as biocatalysts. Several methods have been employed for the biodiesel production, aiming at the conservation of material and energy.…”

Section: Resource Recovery From Apple Orchard Wastementioning

confidence: 99%

Apple orchard waste recycling and valorization of valuable product-A review

et al. 2021

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Huge quantities of apple orchard waste (AOW) generated could be regarded as a promising alternative energy source for fuel and material production. Conventional and traditional processes for disposal of these wastes are neither economical nor environment friendly. Hence, sustainable technologies are required to be developed to solve this long-term existence and continuous growing problem. In light of these issues, this review pays attention towards sustainable and renewable systems, various value-added products from an economic and environmental perspective. Refined bio-product derived from AOW contributes to resource and energy demand comprising of biomethane, bioethanol, biofuels, bio-fertilizers, biochar, and biochemicals, such as organic acid, and enzymes. However, the market implementation of biological recovery requires reliable process technology integrated with an eco-friendly and economic production chain, classified management.

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“…Today, probiotics can be found in a wide variety of food items and drinks, and it is a rapidly expanding industry that has broadened its horizons attributed to the reason that health issues have become an ongoing concern, drawing the attention of the consumers to these functional foods [ 140 ]. The present world is besieged by the lethal COVID-19 outbreak triggered by a novel coronavirus that puts forth the importance and awareness of ‘Immunity-based supplements,’ which can boost the proposed functional food-based beverage technology.…”

Section: Future Perspectivesmentioning

confidence: 99%

Functional foods as a formulation ingredients in beverages: technological advancements and constraints

et al. 2021

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As a consequence of expanded science and technical research, the market perception of consumers has shifted from standard traditional to valuable foods, which are furthermore nutritional as well as healthier in today’s world. This food concept, precisely referred to as functional, focuses on including probiotics, which enhance immune system activity, cognitive response, and overall health. This review primarily focuses on functional foods as functional additives in beverages and other food items that can regulate the human immune system and avert any possibility of contracting the infection. Many safety concerns must be resolved during their administration. Functional foods must have an adequate amount of specific probiotic strain(s) during their use and storage, as good viability is needed for optimum functionality of the probiotic. Thus, when developing novel functional food-based formulations, choosing a strain with strong technological properties is crucial. The present review focused on probiotics as an active ingredient in different beverage formulations and the exerting mechanism of action and fate of probiotics in the human body. Moreover, a comprehensive overview of the regulative and safety issues of probiotics-based foods and beverages formulations.

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Emerging strategies for the development of food industries

Cited by 23 publications

References 91 publications

Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient

Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient

Apple orchard waste recycling and valorization of valuable product-A review

Functional foods as a formulation ingredients in beverages: technological advancements and constraints

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