The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization

Verni, Michela; Casanova, Federico

doi:10.3390/foods11244092

Cited by 3 publications

(1 citation statement)

References 19 publications

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“…Following the growing demand for sustainable food ingredients sourced from natural and sustainable origins, utilization of industrial side streams gained traction as they are often abundant in nutrients and contain bioactive and techno-functional compounds [ 1 ]. By harnessing these side streams, the food industry can address the demand while adhering to clean label criteria and considering consumer acceptance [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream

et al. 2023

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This work studies the emulsifying and antioxidant properties of potato protein hydrolysates (PPHs) fractions obtained through enzymatic hydrolysis of potato protein using trypsin followed by ultrafiltration. Unfractionated (PPH1) and fractionated (PPH2 as >10 kDa, PPH3 as 10–5 kDa, PPH4 as 5–0.8 kDa, and PPH5 as <0.8 kDa) protein hydrolysates were evaluated. Pendant drop tensiometry and dilatational rheology were applied for determining the ability of PPHs to reduce interfacial tension and affect the viscoelasticity of the interfacial films at the oil–water interface. Peptides >10 kDa showed the highest ability to decrease oil–water interfacial tension. All PPH fractions predominantly provided elastic, weak, and easily stretchable interfaces. PPH2 provided a more rigid interfacial layer than the other hydrolysates. Radical scavenging and metal chelating activities of PPHs were also tested and the highest activities were provided by the unfractionated hydrolysate and the fractions with peptides >5 kDa. Furthermore, the ability of PPHs to form physically and oxidatively stable 5% fish oil-in-water emulsions (pH 7) was investigated during 8-day storage at 20 °C. Our results generally show that the fractions with peptides >5 kDa provided the highest physicochemical stability, followed by the fraction with peptides between 5 and 0.8 kDa. Lastly, promising sensory results with mostly mild attributes were obtained even at protein concentration levels that are higher than needed to obtain functional properties. The more prominent attributes (e.g., bitterness and astringency) were within an acceptable range for PPH3 and PPH4.

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Section: Introductionmentioning

confidence: 99%

Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream

et al. 2023

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Extrusion-Cooking Aspects and Physical Characteristics of Snacks Pellets with Addition of Selected Plant Pomace

Soja,

Combrzyński,

Oniszczuk

et al. 2024

Applied Sciences

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The article presents the possibilities of using by-products from the agri-food industry in the form of fruit and vegetable pomace as a supplementary ingredient to extruded food products in the form of snack pellets. In the recipe based on potato starch, pomace from apples, chokeberries, pumpkin, nigella seed and flaxseed were added in amounts of 10%, 20% and 30%. The prepared raw material blends were processed using a single-screw extruder-cooker with a plastification system L/D = 20 and variable screw speed. The aim of the research was to determine the effect of pomace addition on the extrusion-cooking process, i.e., efficiency and energy consumption, as well as on selected physical properties of the obtained food pellets, such as expansion index, bulk density and durability. The addition of selected pomace influenced the extrusion-cooking process and the physical properties of the extrudates. A percentage contribution ranging from 10 to 20% can optimize the extrusion-cooking process and improve the quality characteristics of the final product, while simultaneously utilizing by-products from the agri-food industry and reducing their negative environmental impact.

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The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts

Nakov

Trajkovska

Atanasova-Pancevska

et al. 2023

Foods

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Hemp press cake flour (HPCF) is a by-product of hemp oil production rich in proteins, carbohydrates, minerals, vitamins, oleochemicals, and phytochemicals. The purpose of this study was to investigate how the addition of HPCF to bovine and ovine plain yoghurts at concentrations of 0%, 2%, 4%, 6%, 8%, and 10% could change the physicochemical, microbiological, and sensory properties of the yoghurts, focusing on the improvement of quality and antioxidant activity, and the issue of food by-products and their utilisation. The results showed that the addition of HPCF to yoghurts significantly affected their properties, including an increase in pH and decrease in titratable acidity, change in colour to darker, reddish or yellowish hue, and a rise in total polyphenols and antioxidant activity during storage. Yoghurts fortified with 4% and 6% HPCF exhibited the best sensory properties, thus maintaining viable starter counts in the yoghurts during the study period. There were no statistically significant differences between the control yoghurts and the samples with 4% added HPCF in terms of overall sensory score while maintaining viable starter counts during the seven-day storage. These results suggest that the addition of HPCF to yoghurts can improve product quality and create functional products and may have potential in sustainable food waste management.

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The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization

Abstract: Achieving sustainability in the agro-food sector can only be possible with the valorization of food industry waste and side streams, products with an extremely high intrinsic value but often discarded because they are unfit for further processing that meets consumer expectations [...]

Cited by 3 publications

References 19 publications

Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream

Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream

Extrusion-Cooking Aspects and Physical Characteristics of Snacks Pellets with Addition of Selected Plant Pomace

The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts

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