The Reuse of Food By-Products to Formulate Enriched Foods
During the production process, many foods generate by-products, which become food waste and have environmental and economic consequences. These by-products are rich in bioactive compounds, so they could be reused. With this in mind, to embrace the concept of a circular economy, waste could be turned...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-10-01
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| Series: | Biology and Life Sciences Forum |
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| Online Access: | https://www.mdpi.com/2673-9976/6/1/58 |
| _version_ | 1797613126225494016 |
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| author | Maria Marziliano Amalia Conte Matteo Alessandro Del Nobile |
| author_facet | Maria Marziliano Amalia Conte Matteo Alessandro Del Nobile |
| author_sort | Maria Marziliano |
| collection | DOAJ |
| description | During the production process, many foods generate by-products, which become food waste and have environmental and economic consequences. These by-products are rich in bioactive compounds, so they could be reused. With this in mind, to embrace the concept of a circular economy, waste could be turned into new raw materials. This review focuses on the ability to recycle by-products in new foods using innovative technologies such as zero-waste, and by reusing the waste parts of foods. The aims of the techniques analyzed in this study are to assess food functionalization. The final food products obtained through the addition of by-products had improved nutritional, technological and sensory characteristics, and should be recognized as sustainable foods. This overview conducts a critical analysis of the development of the scientific literature available, to date, on the reuse of food by-products to formulate enriched foods. First, a series of case studies is shown in which food is produced using the zero-waste approach; then, a wide range of case studies related to various food supply chains are discussed. In these last examples by-products generated from industrial processes are partially reused in new foods. The following food groups and industries are analyzed: fruit and vegetable products, the coffee industry, alcoholic beverages (wine and beer), the oil industry, the dairy industry, the by-products of legumes and cereals, and the fishing industry. |
| first_indexed | 2024-03-11T06:50:33Z |
| format | Article |
| id | doaj.art-5ccc29cedbc5440da4029bb11e62c2f5 |
| institution | Directory Open Access Journal |
| issn | 2673-9976 |
| language | English |
| last_indexed | 2024-03-11T06:50:33Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biology and Life Sciences Forum |
| spelling | doaj.art-5ccc29cedbc5440da4029bb11e62c2f52023-11-17T09:57:53ZengMDPI AGBiology and Life Sciences Forum2673-99762021-10-01615810.3390/Foods2021-10945The Reuse of Food By-Products to Formulate Enriched FoodsMaria Marziliano0Amalia Conte1Matteo Alessandro Del Nobile2Department of Agricultural Sciences, Food and Environment, University of Foggia, 71122 Foggia, ItalyDepartment of Agricultural Sciences, Food and Environment, University of Foggia, 71122 Foggia, ItalyDepartment of Agricultural Sciences, Food and Environment, University of Foggia, 71122 Foggia, ItalyDuring the production process, many foods generate by-products, which become food waste and have environmental and economic consequences. These by-products are rich in bioactive compounds, so they could be reused. With this in mind, to embrace the concept of a circular economy, waste could be turned into new raw materials. This review focuses on the ability to recycle by-products in new foods using innovative technologies such as zero-waste, and by reusing the waste parts of foods. The aims of the techniques analyzed in this study are to assess food functionalization. The final food products obtained through the addition of by-products had improved nutritional, technological and sensory characteristics, and should be recognized as sustainable foods. This overview conducts a critical analysis of the development of the scientific literature available, to date, on the reuse of food by-products to formulate enriched foods. First, a series of case studies is shown in which food is produced using the zero-waste approach; then, a wide range of case studies related to various food supply chains are discussed. In these last examples by-products generated from industrial processes are partially reused in new foods. The following food groups and industries are analyzed: fruit and vegetable products, the coffee industry, alcoholic beverages (wine and beer), the oil industry, the dairy industry, the by-products of legumes and cereals, and the fishing industry.https://www.mdpi.com/2673-9976/6/1/58by-productszero wastefunctionalization |
| spellingShingle | Maria Marziliano Amalia Conte Matteo Alessandro Del Nobile The Reuse of Food By-Products to Formulate Enriched Foods Biology and Life Sciences Forum by-products zero waste functionalization |
| title | The Reuse of Food By-Products to Formulate Enriched Foods |
| title_full | The Reuse of Food By-Products to Formulate Enriched Foods |
| title_fullStr | The Reuse of Food By-Products to Formulate Enriched Foods |
| title_full_unstemmed | The Reuse of Food By-Products to Formulate Enriched Foods |
| title_short | The Reuse of Food By-Products to Formulate Enriched Foods |
| title_sort | reuse of food by products to formulate enriched foods |
| topic | by-products zero waste functionalization |
| url | https://www.mdpi.com/2673-9976/6/1/58 |
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