Food processing by-products and molecular gastronomy

Precup, Gabriela; Mitrea, Laura; Călinoiu, Lavinia Florina; Martău, Adrian Gheorghe; Nemeş, Amalia; Teleky, Bernadette Emoke; Coman, Virginia; Vodnar, Dan Cristian

doi:10.1016/b978-0-12-820057-5.00008-x

Cited by 7 publications

(8 citation statements)

References 122 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Waste biomass from the agro-food industry, such as corn cobs and cereal by-products (wheat bran, straws, etc. ), could represent a novel source for extracting compounds to be used for various food applications [42][43][44]. An example would be xylooligosaccharides (XOS), obtained from the hemicelluloses fraction of those waste materials [31].…”

Section: Introductionmentioning

confidence: 99%

Awareness, Knowledge, and Interest about Prebiotics—A Study among Romanian Consumers

Precup

Pocol

Teleky

et al. 2022

IJERPH

Self Cite

View full text Add to dashboard Cite

The consumer awareness towards healthier diets and the impact of nutrition on health has triggered an increase in the production and commercialization of foods with health claims. The scientific literature classifies these food products as functional foods, with a role in promoting health and preventing diseases, and they had a market share of almost 200 million EUR in 2019. Prebiotics are considered functional foods, referring to substrates that are selectively utilized by host microorganisms conferring a health benefit, as defined by the International Scientific Association for Probiotics and Prebiotics. Several health benefits are associated with the consumption of prebiotics; however, specific requirements must demonstrate the causality between the specific ingredient and the claimed effect. Health claims associated with food products are assessed in the European Union and need to be supported by rigorous scientific evidence before being authorized and permitted on the market. Consumers’ perception of this topic is influenced by the various stakeholders involved. The current work aimed to study the consumers’ perception and interest and to assess the knowledge on the prebiotic concept in Romania. The consumer interest level was quantified by using the web-based data tool Google Trends, and a questionnaire-based investigation was designed. The collected data were analyzed with the help of the SPSS program, and crosstabulation was used to identify the influence of socio-demographic characteristics on diet choice and awareness of prebiotics. A total of 303 persons answered the online applied questionnaire, grouped as young consumers (15–24 years old) and adults (25–64 years old). Even if most responders were familiar with the term of prebiotics (74% of total responders), some results were contradictory regarding their knowledge. The work emphasized the need to carry out educational campaigns and inform consumers on the relationship between certain food ingredients and health outcomes in a clear way and based on a rigorous assessment of the scientific evidence.

show abstract

Section: Introductionmentioning

confidence: 99%

Awareness, Knowledge, and Interest about Prebiotics—A Study among Romanian Consumers

Precup

Pocol

Teleky

et al. 2022

IJERPH

Self Cite

View full text Add to dashboard Cite

show abstract

“…Transportation was restricted during the lockdown and induced disruption in the food supply chain. Food loss and waste have increased due to the lack of transfer of ready-to-sell goods to their destination [20,21]. Perishable agricultural products were particularly affected, such as fruits and vegetables, fish, meat, and dairy products [4,22].…”

Section: Food Supply Chainmentioning

confidence: 99%

Nanocarriers for Sustainable Active Packaging: An Overview during and Post COVID-19

Pascuta

Vodnar

2022

Coatings

Self Cite

View full text Add to dashboard Cite

Lockdown has been installed due to the fast spread of COVID-19, and several challenges have occurred. Active packaging was considered a sustainable option for mitigating risks to food systems during COVID-19. Biopolymeric-based active packaging incorporating the release of active compounds with antimicrobial and antioxidant activity represents an innovative solution for increasing shelf life and maintaining food quality during transportation from producers to consumers. However, food packaging requires certain physical, chemical, and mechanical performances, which biopolymers such as proteins, polysaccharides, and lipids have not satisfied. In addition, active compounds have low stability and can easily burst when added directly into biopolymeric materials. Due to these drawbacks, encapsulation into lipid-based, polymeric-based, and nanoclay-based nanocarriers has currently captured increased interest. Nanocarriers can protect and control the release of active compounds and can enhance the performance of biopolymeric matrices. The aim of this manuscript is to provide an overview regarding the benefits of released active compound-loaded nanocarriers in developing sustainable biopolymeric-based active packaging with antimicrobial and antioxidant properties. Nanocarriers improve physical, chemical, and mechanical properties of the biopolymeric matrix and increase the bioactivity of released active compounds. Furthermore, challenges during the COVID-19 pandemic and a brief post-COVID-19 scenario were also mentioned.

show abstract

“…The organic gels used for food designing, preparation, and enhancement of structural stability are edible biopolymers which are declared as Generally Recognized As Safe (GRAS) by the Food and Drug Administration (FDA) [ 19 , 71 ]. Biopolymers such as sodium alginate, chitosan, agarose, starch, pectin, agar-agar, or hyaluronic acid create 3D structures that facilitate the integration of some bioactive molecules, water, or oils in the mesh of the network, giving the FERM structure of gels that can be shaped into a variety of sizes and forms, the system that is highly desired in both traditional and modern gastronomy preparations [ 72 , 73 , 74 , 75 ]. Nonetheless, some biopolymers imprint the gel structure to the food matrices by stabilizing the internal forces in internal phase emulsions, attributing at the same time improved rheological properties in terms of viscosity, shear strain, or storage modulus [ 12 , 76 , 77 , 78 ].…”

Section: Applicability Of Polysaccharide-based Edible Gelsmentioning

confidence: 99%

“…An outcome of a greener economy and a healthier diet is the adoption of biopolymers, such as PEGs in the production of edible food packaging, which besides protecting the shelf-life and improving the overall characteristics of foodstuff, are also able to confer beneficial health effects to consumers [ 114 , 115 , 116 , 117 ]. A multitude of research is based on the applicability of these polysaccharides-based biopolymers in the food industry [ 72 , 118 , 119 , 120 ], together with the incorporation of bioactive compounds derived from diverse by-products such as tomato [ 121 , 122 , 123 ], berries [ 124 , 125 ], apple, carrot, red-beet [ 126 , 127 ], and other vegetable and fruit sources [ 95 , 124 , 128 , 129 ].…”

Section: Health Benefits Of Pegsmentioning

confidence: 99%

Polysaccharide-Based Edible Gels as Functional Ingredients: Characterization, Applicability, and Human Health Benefits

Pascuta

Varvara

Teleky

et al. 2022

Gels

Self Cite

View full text Add to dashboard Cite

Nowadays, edible materials such as polysaccharides have gained attention due to their valuable attributes, especially gelling property. Polysaccharide-based edible gels (PEGs) can be classified as (i) hydrogels, (ii) oleogels and bigels, (iii) and aerogels, cryogels and xerogels, respectively. PEGs have different characteristics and benefits depending on the functional groups of polysaccharide chains (e.g., carboxylic, sulphonic, amino, methoxyl) and on the preparation method. However, PEGs are found in the incipient phase of research and most studies are related to their preparation, characterization, sustainable raw materials, and applicability. Furthermore, all these aspects are treated separately for each class of PEG, without offering an overview of those already obtained PEGs. The novelty of this manuscript is to offer an overview of the classification, definition, formulation, and characterization of PEGs. Furthermore, the applicability of PEGs in the food sector (e.g., food packaging, improving food profile agent, delivery systems) and in the medical/pharmaceutical sector is also critically discussed. Ultimately, the correlation between PEG consumption and polysaccharides properties for human health (e.g., intestinal microecology, “bridge effect” in obesity, gut microbiota) are critically discussed for the first time. Bigels may be valuable for use as ink for 3D food printing in personalized diets for human health treatment. PEGs have a significant role in developing smart materials as both ingredients and coatings and methods, and techniques for exploring PEGs are essential. PEGs as carriers of bioactive compounds have a demonstrated effect on obesity. All the physical, chemical, and biological interactions among PEGs and other organic and inorganic structures should be investigated.

show abstract

Food processing by-products and molecular gastronomy

Cited by 7 publications

References 122 publications

Awareness, Knowledge, and Interest about Prebiotics—A Study among Romanian Consumers

Awareness, Knowledge, and Interest about Prebiotics—A Study among Romanian Consumers

Nanocarriers for Sustainable Active Packaging: An Overview during and Post COVID-19

Polysaccharide-Based Edible Gels as Functional Ingredients: Characterization, Applicability, and Human Health Benefits

Contact Info

Product

Resources

About