Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review
Food losses and waste reduction are a worldwide challenge involving governments, researchers, and food industries. Therefore, by-product revalorization and the use of key extracted biocompounds to fortify innovative foods seems an interesting challenge to afford. The aim of this review is to evaluat...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/3/561 |
| _version_ | 1797624605958995968 |
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| author | Francisco Artés-Hernández Lorena Martínez-Zamora Marina Cano-Lamadrid Seyedehzeinab Hashemi Noelia Castillejo |
| author_facet | Francisco Artés-Hernández Lorena Martínez-Zamora Marina Cano-Lamadrid Seyedehzeinab Hashemi Noelia Castillejo |
| author_sort | Francisco Artés-Hernández |
| collection | DOAJ |
| description | Food losses and waste reduction are a worldwide challenge involving governments, researchers, and food industries. Therefore, by-product revalorization and the use of key extracted biocompounds to fortify innovative foods seems an interesting challenge to afford. The aim of this review is to evaluate and elucidate the scientific evidence on the use of green technologies to extract bioactive compounds from Brassica by-products with potential application in developing new foods. Scopus was used to search for indexed studies in JCR-ISI journals, while books, reviews, and non-indexed JCR journals were excluded. Broccoli, kale, cauliflower, cabbage, mustard, and radish, among others, have been deeply reviewed. Ultrasound and microwave-assisted extraction have been mostly used, but there are relevant studies using enzymes, supercritical fluids, ultrafiltration, or pressurized liquids that report a great extraction effectiveness and efficiency. However, predictive models must be developed to optimize the extraction procedures. Extracted biocompounds can be used, free or encapsulated, to develop, reformulate, and/or fortify new foods as a good tool to enhance healthiness while preserving their quality (nutritional, functional, and sensory) and safety. In the age of recycling and energy saving, more studies must evaluate the efficiency of the processes, the cost, and the environmental impact leading to the production of new foods and the sustainable extraction of phytochemicals. |
| first_indexed | 2024-03-11T09:44:53Z |
| format | Article |
| id | doaj.art-55eb878428ae489e99a5221e00f38d90 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T09:44:53Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-55eb878428ae489e99a5221e00f38d902023-11-16T16:41:06ZengMDPI AGFoods2304-81582023-01-0112356110.3390/foods12030561Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping ReviewFrancisco Artés-Hernández0Lorena Martínez-Zamora1Marina Cano-Lamadrid2Seyedehzeinab Hashemi3Noelia Castillejo4Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, SpainPostharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, SpainPostharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, SpainPostharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, SpainPostharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, SpainFood losses and waste reduction are a worldwide challenge involving governments, researchers, and food industries. Therefore, by-product revalorization and the use of key extracted biocompounds to fortify innovative foods seems an interesting challenge to afford. The aim of this review is to evaluate and elucidate the scientific evidence on the use of green technologies to extract bioactive compounds from Brassica by-products with potential application in developing new foods. Scopus was used to search for indexed studies in JCR-ISI journals, while books, reviews, and non-indexed JCR journals were excluded. Broccoli, kale, cauliflower, cabbage, mustard, and radish, among others, have been deeply reviewed. Ultrasound and microwave-assisted extraction have been mostly used, but there are relevant studies using enzymes, supercritical fluids, ultrafiltration, or pressurized liquids that report a great extraction effectiveness and efficiency. However, predictive models must be developed to optimize the extraction procedures. Extracted biocompounds can be used, free or encapsulated, to develop, reformulate, and/or fortify new foods as a good tool to enhance healthiness while preserving their quality (nutritional, functional, and sensory) and safety. In the age of recycling and energy saving, more studies must evaluate the efficiency of the processes, the cost, and the environmental impact leading to the production of new foods and the sustainable extraction of phytochemicals.https://www.mdpi.com/2304-8158/12/3/561reutilizationfood loss and wastecircular economy<i>Brassicaceae</i>fortificationultrasound |
| spellingShingle | Francisco Artés-Hernández Lorena Martínez-Zamora Marina Cano-Lamadrid Seyedehzeinab Hashemi Noelia Castillejo Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review Foods reutilization food loss and waste circular economy <i>Brassicaceae</i> fortification ultrasound |
| title | Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review |
| title_full | Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review |
| title_fullStr | Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review |
| title_full_unstemmed | Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review |
| title_short | Genus Brassica By-Products Revalorization with Green Technologies to Fortify Innovative Foods: A Scoping Review |
| title_sort | genus brassica by products revalorization with green technologies to fortify innovative foods a scoping review |
| topic | reutilization food loss and waste circular economy <i>Brassicaceae</i> fortification ultrasound |
| url | https://www.mdpi.com/2304-8158/12/3/561 |
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