Upcycled by-product use in agri-food systems from a consumer perspective: A review of what we know, and what is missing

Aschemann‐Witzel, Jessica; Stangherlin, Isadora do Carmo

doi:10.1016/j.techfore.2021.120749

Cited by 82 publications

(52 citation statements)

References 75 publications

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“…This statement underlies the urgent need for a major social and technological change at various levels and among all stakeholders involved in the production and consumption chain. In this sense, the reinsertion of agri-food by-products in the value cycle emerges as an important but challenging sustainability-oriented strategy by contributing to biowaste reduction and more efficient use of bioresources, which has been called valorization or upcycling [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Valorization of quince peel into functional food ingredients: A path towards “zero waste” and sustainable food systems

Othman

Añibarro-Ortega²,

Días³

et al. 2022

Heliyon

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Section: Introductionmentioning

confidence: 99%

Valorization of quince peel into functional food ingredients: A path towards “zero waste” and sustainable food systems

Othman

Añibarro-Ortega²,

Días³

et al. 2022

Heliyon

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“…Isto ocorre, principalmente, devido a dois fatores. Um deles é a neofobiatermo que remete à aversão a novos métodos, ingredientes ou produto final (CATTANEO et al, 2019; GRASSO; ASIOLI, 2020)a qual é potencializada pela falta de consciência e preocupação ambientais por parte do consumidor (ASCHEMANN-WITZEL; STANGHERLIN, 2021). Neste caso, é importante que o produtor reconheça aspectos do seu público consumidor, como a faixa etária, estilos de vida sustentáveis e consciência sobre as práticas circulares dos diferentes segmentos de mercados (CANTO; GRUNERT; DE BARCELLOS, 2021;DORA et al, 2021;NATTASSHA et al, 2020).…”

Section: Análise De Conteúdounclassified

Estímulos e barreiras para a economia circular no setor alimentício

ALMEIDA

Aguiar

Jugend

2021

Revista PO: R. Eletr. de Eng. de Produção e Correlatas

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O objetivo deste artigo é identificar artigos acadêmicos que tratam da transição para a economia circular (EC) no setor alimentício e analisar os principais estímulos, barreiras e práticas envolvidas neste processo. Para isso, uma revisão sistemática de literatura foi conduzida, utilizando a base Scopus. A partir da análise bibliométrica, de rede de palavras-chave e de conteúdo, foi possível obter uma visão geral das discussões atuais sobre o tema, que apresenta um crescente interesse, com protagonismo de países europeus e do Brasil. Entre os principais estímulos, foram identificados a eficiência energética, as novas oportunidades de mercado, a colaboração com stakeholders, a ecoeficiência e as possíveis reduções de custos. Dentre as barreiras, foram cinco as principais: tecnológicas, financeiras, operacionais, aceitação dos consumidores e legislação. A redução do consumo de matéria prima e o uso de subprodutos foram as práticas mais abordadas pelos artigos, indicando que o setor alimentício ainda tem potencial para implementar outras estratégias em direção à EC, como resultado da manufatura eficiente e uso mais inteligente dos produtos.

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“…Limited inclusion levels in livestock nutrition generate excessive amounts of sunflower meal which turns into waste when incompletely used. Dissipating industrial by-products or agricultural biological waste contradicts the concept of circular bioeconomy which was introduced by the EC [ 4 ] to face nowadays' societal challenges [ 5 ]. Steadily growing human population and natural resource overuse triggered concerns regarding long live sustainability of high living standards.…”

Section: Introductionmentioning

confidence: 99%

“…It insistedn the movement of human society to a conceptually different way of thinking and organization of industrial technologies to respond to environmental awareness. As stated by Aschemann-Witzel and Stangherlin [ 5 ], a sustainable circular economy requires reinsertion of the biological waste and by-products into a value chain by their waste-free conversion into useful products. In addition to proteins, sunflower meal is rich in minerals, fibers, and phenolic compounds [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Value-Added Dietary Fiber Concentrate Obtained as Waste after Protein Isolation from Ethanol-Treated Sunflower Meal

Ivanova

Kalaydzhiev

Slavov

et al. 2022

International Journal of Food Science

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Deproteinized sunflower meal (DSM) was obtained as waste from ethanol-treated sunflower meal after alkaline extraction of proteins. The study aimed at biochemically and functionally characterizing the material concerning its potential practical application and valuability. The DSM consisted mainly of proteins (19.88%) and dietary fibers (61.06%) the majority of which were insoluble (53.09%). Cellulose (30.87%) and lignin (21.79%) were the most contributing compounds to the total amount of dietary fibers. The DSM contained Fe (133.29 mg/kg), Zn (201.56 mg/kg), and Cu (31.87 mg/kg). The analyses defined the DSM as a fiber concentrate with relatively high thermal stability. The distraction of the material began at 170°С with a maximum speed at 277°С. The highest water absorption capacity (WAC) of the DSM was observed at pH 6 and 7 (approximately 8 g H2O/g sample) under all studied conditions including pH from 3 to 10 and three levels of NaCl concentrations (0.00 M, 0.03 M, and 0.25 M). At pH 7, increasing temperature from 20°C to 60°C increased the WAC of the DSM from 8.13 g H2O/g sample to 9.80 g H2O/g sample, respectively. Further increase in the temperature diminished the WAC of the DSM. At pH 6, the increase in temperature did not influence positively the WAC of the DSM. The study demonstrated the potential of the DSM, a waste obtained from the protein isolation process, as a valuable ingredient/additive in the food industry.

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Upcycled by-product use in agri-food systems from a consumer perspective: A review of what we know, and what is missing

Cited by 82 publications

References 75 publications

Valorization of quince peel into functional food ingredients: A path towards “zero waste” and sustainable food systems

Valorization of quince peel into functional food ingredients: A path towards “zero waste” and sustainable food systems

Estímulos e barreiras para a economia circular no setor alimentício

Value-Added Dietary Fiber Concentrate Obtained as Waste after Protein Isolation from Ethanol-Treated Sunflower Meal

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