Industrial Wastes and By-products: A Source of Functional Foods, Nutraceuticals, and Biopolymers

Lemes, Ailton César; Coelho, Maria Alice Zarur; Gautério, Gabrielle Victória; Paula, Ladyslene C. de; Filho, Josemar Gonçalves de Oliveira; Egea, Mariana Buranelo

doi:10.1039/9781839168048-00329

Cited by 4 publications

(2 citation statements)

References 182 publications

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“…In this sense, the processing of by-products must overcome several barriers before becoming economically viable, including the need to process large quantities of raw materials, the capacity to process heterogeneous raw materials, integrated logistics with different processing industries, the possibility of the integration process in the processing unit to allow the generation of high-value 10. 3389/fsufs.2023.1148291 Frontiers in Sustainable Food Systems 07 frontiersin.org ingredients, among others (Pintado and Teixeira, 2015;Lemes et al, 2016bLemes et al, , 2022Lemes et al, , 2023.…”

Section: Application Of Protein From Baru Almond Residue and Its Frac...mentioning

confidence: 99%

The potential of baru (Dipteryx alata Vog.) and its fractions for the alternative protein market

Egea¹,

Filho²,

Campos³

et al. 2023

Front. Sustain. Food Syst.

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The baru is a native fruit of the Brazilian Cerrado and its processing generates by-products that are normally undervalued and are not included in human food. Among the by-products of baru almond processing–the economically valued part for human consumption–are the broken almond, the partially defatted baru almond cake (DBC) and the pulp [composed of epicarp (peel) plus mesocarp]. Thus, this mini-review presents the potential use of baru (Dipteryx alata Vog.) and its fractions for the alternative protein market. Baru almond and its fractions (DBC and compounds obtained by different extraction methods) stand out for their high protein content (23–30 g/100 g) and, in particular, the by-products can be used as raw material for extraction, separation, hydrolysis, isolation, and concentration of the protein molecules to produce plant-based ingredients. Although it has great potential, including sensory, nutritional, and techno-functional properties, these by-products are still few studied for this purpose.

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Section: Application Of Protein From Baru Almond Residue and Its Frac...mentioning

confidence: 99%

The potential of baru (Dipteryx alata Vog.) and its fractions for the alternative protein market

Egea¹,

Filho²,

Campos³

et al. 2023

Front. Sustain. Food Syst.

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show abstract

“…The pigments produced by microorganisms have shown low production costs compared with plant pigments -especially when agro-industrial waste and by-products are used as a substrate for their production (Lemes et al, 2021(Lemes et al, , 2022. It is important to highlight that the question of costs for the use of byproducts is still a challenge -but dependent on the type of byproduct, seasonality, and quantity generated, as well as the process used, geographic location, among other factors-and need to be overcome for complete viability of the process (Carvalho et al, 2023).…”

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confidence: 99%

The potential, strategies, and challenges of Monascus pigment for food application

Egea

Dantas²,

Sousa³

et al. 2023

Front. Sustain. Food Syst.

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The demand for dyes from natural sources to substitute synthetic dyes for application in the food industry has been continuously increasing due to some synthetic dyes being associated with several problems, including hypersensitivity, carcinogenesis, and negative environmental impacts. Furthermore, dyes from natural sources (like pigments) are generally regarded by the consumer as safer or with fewer side effects—a fact that requires in-depth investigation—, which increases the commercial interest in such products. In this sense, great focus has been given to the biotechnological potential of Monascus sp. to produce red, orange, and yellow pigments using different types of the fermentation process (submerged or in solid-state fermentation), substrates, and process parameters (temperature, pH, agitation, aeration, etc.), aiming at optimizing and reducing costs in pigment production. In general, Monascus pigment has shown stability at neutral and basic pH, at elevated temperatures for a few hours, and to some metallic ions while not showing stability at acidic pH, elevated temperatures for many hours, and in the presence of light. Applications of Monascus pigment with colorant function in foods (candies, bread, yogurt, cheese, beer, and meat products) reported improvement in the color aspect by sensory analysis. The application of Monascus pigment still seems promising and incipient, demonstrating that it needs to be further studied, mainly concerning the stability of the pigment in vivo systems (inside the food) where adverse conditions are combined. Regulatory issues are heterogeneous around the world, which creates difficulties to expand production and commercialization but also demonstrates the need for studies to confirm its safety. In this sense, this mini-review presents the potential, strategies, and challenges of Monascus pigment for food application.

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Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review

Egea

Sousa

Santos

et al. 2023

Food Bioprocess Technol

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Industrial Wastes and By-products: A Source of Functional Foods, Nutraceuticals, and Biopolymers

Cited by 4 publications

References 182 publications

The potential of baru (Dipteryx alata Vog.) and its fractions for the alternative protein market

The potential of baru (Dipteryx alata Vog.) and its fractions for the alternative protein market

The potential, strategies, and challenges of Monascus pigment for food application

Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review

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