Sustainable valorization of food-processing industry by-products: challenges and opportunities to obtain bioactive compounds

Simões, Sandra; Costa, Ana Margarida; Faria-Silva, Ana Catarina; Ascenso, Andreia; Marto, Joana; Carvalheiro, Manuela; Gonçalves, Lídia; Marques, Marta; Paiva, Alexandre; Bento, Mara Cândida Fontes; Simões, Pedro; Ribeiro, Helena Margarida

doi:10.1016/b978-0-12-824044-1.00023-4

Cited by 3 publications

(2 citation statements)

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“…The handling and processing of these raw materials generates a large number of commodity by-products being undervalued and underused, and although there are some minor uses such as the production of biomass and animal feed, these strategies do not guarantee an efficient use of this material that could offer interesting possibilities for the agri-food industry and the reduction of this environmental problem [ 2 , 7 ]. Horticultural by-products mainly are peels, pomace and seeds, which could be a potential good source of bioactive compounds with high added-value such as pectins, proteins, polysaccharides, flavor compounds, dietary fibers, and phytochemicals compounds [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

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By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review

Cano‐Lamadrid

Artés–Hernández

2021

Foods

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The aim of this review is to provide comprehensive information about non-thermal technologies applied in fruit and vegetables (F&V) by-products to enhance their phytochemicals and to obtain pectin. Moreover, the potential use of such compounds for food supplementation will also be of particular interest as a relevant and sustainable strategy to increase functional properties. The thermal instability of bioactive compounds, which induces a reduction of the content, has led to research and development during recent decades of non-thermal innovative technologies to preserve such nutraceuticals. Therefore, ultrasounds, light stresses, enzyme assisted treatment, fermentation, electro-technologies and high pressure, among others, have been developed and improved. Scientific evidence of F&V by-products application in food, pharmacologic and cosmetic products, and packaging materials were also found. Among food applications, it could be mentioned as enriched minimally processed fruits, beverages and purees fortification, healthier and “clean label” bakery and confectionary products, intelligent food packaging, and edible coatings. Future investigations should be focused on the optimization of ‘green’ non-thermal and sustainable-technologies on the F&V by-products’ key compounds for the full-utilization of raw material in the food industry.

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Section: Introductionmentioning

confidence: 99%

“…These strategies can be focused on obtaining potential ingredients for the food industry, cosmetics, and/or the pharmaceutical industry. The use of plant by-products supports the low-carbon economy by using renewable resources, offering environmental and economic benefits and improving efficiency in the food industry [ 7 , 10 ].…”

Section: Introductionmentioning

confidence: 99%