Food waste biomass: a resource for high-value chemicals

Pfaltzgraff, Lucie A.; bruyn, Mario De; Cooper, Emma C.; Budarin, Vitaliy L.; Clark, James H.

doi:10.1039/c2gc36978h

Cited by 397 publications

(229 citation statements)

References 36 publications

(36 reference statements)

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“…Fruit and vegetable processing by-and co-products are promising sources of valuable substances such as phytochemicals (carotenoids, phenolics and flavonoids), antioxidants, antimicrobials, vitamins and dietary fats that possess favourable technological activities or nutritional properties (Schieber et al 2001;Dabbou et al 2015). They have traditionally been used in animal nutrition as the main feed ingredients (Crawshaw 2001;Bampidis & Robinson 2006;Pfaltzgraff et al 2013) and their effect on rabbit performance and meat quality have been extensively studied (Dal Bosco et al 2012;Peiretti et al 2013;Dabbou et al 2014aDabbou et al , 2014b.…”

Section: Introductionmentioning

confidence: 99%

Bilberry pomace in growing rabbit diets: effects on quality traits of hind leg meat

Dabbou

Renna

Lussiana

et al. 2017

Italian Journal of Animal Science

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The aim of the present study was to evaluate the effects of dietary bilberry pomace (BP) on colour, cooking losses, proximate composition and fatty acid (FA) profile of hind leg meat in growing rabbits. One hundred and forty-four Grimaud weaned rabbits (35 days old) were randomly divided into four groups of 36 animals each and fed ad libitum with a basal diet (C diet) tested against three assay diets developed by substituting 50, 100 and 150 g/kg of the C diet with BP (BP5, BP10 and BP15 diets, respectively). At 83 days of age, the rabbits were slaughtered without fasting. Inclusion of BP in the diet did not significantly affect colour, cooking losses, ash and protein contents, but determined a significant increase of ether extract in the muscle. Increasing dietary inclusion of BP also determined a proportional increase of total polyunsaturated fatty acids (PUFA) and total n-3 FA, as well as a proportional decrease of total saturated fatty acids (SFA), total branched chain fatty acids (BCFA) and total monounsaturated fatty acids (MUFA) in the muscle. Dietary BP significantly improved the PUFA/SFA ratio, the R n-6/R n-3 FA ratio and the atherogenicity, thrombogenicity and hypocholesterolemic/hypercholesterolemic FA indexes of rabbit meat but it decreased D5-desaturase plus D6-desaturase index. The obtained results suggest that BP inclusion in growing rabbit diets can improve the fatty acid profile of hind leg meat, with consequent health benefits to consumers. ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Bilberry pomace in growing rabbit diets: effects on quality traits of hind leg meat

Dabbou

Renna

Lussiana

et al. 2017

Italian Journal of Animal Science

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“…4 Currently, most food waste is used as animal feed, but this practice is considered underutilized because this process does not take full advantage of its chemical characteristics. 4 The main reason to develop advanced practices that convert waste materials into high value products is their significant amount of functional molecules such as carbohydrates, proteins, triglycerides, fatty acids, phenolic compounds, etc. 4 Brazil is known for its orange production and is the world leader in this area (around 16 million tons of fruit per year).…”

Section: Introductionmentioning

confidence: 99%

“…2,3 Within the different sources of biomass, food waste is noteworthy as it is produced in large quantities due to our inefficient food supply chain. 4,5 However, due to its large volume and wide range of chemical compounds, it is considered of high added value for energy and chemicals. 4 Currently, most food waste is used as animal feed, but this practice is considered underutilized because this process does not take full advantage of its chemical characteristics.…”

Section: Introductionmentioning

confidence: 99%

“…4,5 However, due to its large volume and wide range of chemical compounds, it is considered of high added value for energy and chemicals. 4 Currently, most food waste is used as animal feed, but this practice is considered underutilized because this process does not take full advantage of its chemical characteristics. 4 The main reason to develop advanced practices that convert waste materials into high value products is their significant amount of functional molecules such as carbohydrates, proteins, triglycerides, fatty acids, phenolic compounds, etc.…”

Section: Introductionmentioning

confidence: 99%

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An Environmentally Friendly Procedure to Obtain Flavonoids From Brazilian Citrus Waste

Bellete¹,

Ramin²,

Porto³

et al. 2018

J. Braz. Chem. Soc.

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Currently, most food waste is used as animal feed and this process does not take advantage of the available chemical composition. A Brazilian example is the citrus fruit processing wastes (CFPW), which have begun to draw attention due to their biological importance. In order to access the main compounds of this matrix, an efficient and environmentally friendly procedure was tested. From this extract, flavonoids as naringenin, hesperitin, chrysoeriol, sinensetin, 3,5,6,7,3',4'-hexamethoxyflavone, nobiletin, 5-methoxysalvigenin, 3,5,6,7,8,3',4'-heptamethoxyflavone, 3,5,6,7,4'-pentamethoxyflavone and isosakuranetin were identified by high performance liquid chromatography (HPLC-UV), liquid chromatography-mass spectrometry (LC-MS) and liquid chromatography-nuclear magnetic resonance (LC-NMR). This study describes the potential use of citrus waste as a source of biologically active compounds. The extraction method proposed for this work was not expensive and the flavonoids were obtained in large amounts, thus, this extraction method is being developed using pilot plant scale-up techniques and will soon be available to the industry at a low cost.

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“…In general terms, the European Union produces just around 90 million tons of food waste (FW) each year, 38% of which is directly produced by the food manufacturing sector, and extensive research is necessary to help overcome this environmental and economic defi cit. In addition, residues produced from many vegetable harvesting and processing procedures have been proven to contain valuable functionalized molecules, such as polyphenols, fl avonoids, tannins, polysaccharides, proteins and fatty acids, among many others [3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Valorization of Agricultural Wastes for the Production of Protein-Based Biopolymers

Burgos¹,

Valdés²,

Jiménez³

2016

j renew mater

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In this study we provide an overview of the latest developments on the extraction, production, modifi cation and applications of fruit residues and by-products in the formation of protein-based biopolymers, in particular for the formulation of edible fi lms. Our aim was mainly to demonstrate the highly transdisciplinary character of these topics by giving an overview of the main developments and research topics in the chemistry and engineering aspects of protein-based biopolymers. These innovative raw materials have been evaluated for the production of biomaterials to be used in some key sectors, such as food packaging.

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Food waste biomass: a resource for high-value chemicals

Cited by 397 publications

References 36 publications

Bilberry pomace in growing rabbit diets: effects on quality traits of hind leg meat

Bilberry pomace in growing rabbit diets: effects on quality traits of hind leg meat

An Environmentally Friendly Procedure to Obtain Flavonoids From Brazilian Citrus Waste

Valorization of Agricultural Wastes for the Production of Protein-Based Biopolymers

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