Next Article in Journal
Slope Stability Prediction Using Principal Component Analysis and Hybrid Machine Learning Approaches
Next Article in Special Issue
Addition of Industrial Hemp (Cannabis sativa L.) Dry Inflorescence in Beer Production
Previous Article in Journal
Reliability Optimization Design of Constrained Metamorphic Mechanism Based on the Augmented Assur Groups
Previous Article in Special Issue
Trends and Opportunities in the Dairy Industry: A2 Milk and Processing Methods
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Applied Sciences
Volume 14
Issue 15
10.3390/app14156525
applsci-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Sustainable Development of an Innovative Spreadable Plant-Based Product of High Added Value through the Valorization of an Agro-Food By-Product

by
Alexios Vardakas
1,2,
Aris E. Giannakas
1,
Maria Dimitrakouda
1,
Amarildo Ndreka
1,
Christiana Chaintari
1,
George Iordanidis
1,
Nikolaos Vaggeli
1,
Tarsizia Angelari
1,
Kalliopi Almpounioti
3,
Panagiota Potsaki
3,
Olga Papagianni
3,
Dimitrios Skondras
2,
Ioannis K. Karabagias
1,
Antonios E. Koutelidakis
3,* and
Nikolaos D. Andritsos
1,*
1
Department of Food Science and Technology, School of Agricultural Sciences, University of Patras, 2 G. Seferi Str., GR-30100 Agrinio, Greece
2
GAEA Products S.M.S.A., 1st km Agriniou-Karpenissiou Rd., GR-30100 Agrinio, Greece
3
Laboratory of Nutrition and Public Health, Unit of Human Nutrition, Department of Food Science and Nutrition, University of the Aegean, 10 Ierou Lochou & Makrygianni Str., GR-81400 Myrina, Greece
*
Authors to whom correspondence should be addressed.
Appl. Sci. 2024, 14(15), 6525; https://doi.org/10.3390/app14156525
Submission received: 23 May 2024 / Revised: 19 July 2024 / Accepted: 24 July 2024 / Published: 26 July 2024
(This article belongs to the Special Issue Sustainable Innovations in Food Production, Packaging and Storage)
Browse Figures
Versions Notes

Featured Application

The product developed herein (“Ελ-yum”) is a vegetable spread rich in nutrients that presents elements of true ecological innovation. The main ingredient of Ελ-yum is purslane, a plant that is actually a weed of the field crop and is considered a by-product of the cultivation process; nevertheless, it is of high nutritional value (e.g., rich in antioxidants, omega-3 and omega-6 fatty acids, vitamins B and C). Ελ-yum can be part of a healthy snack (e.g., served as a dip accompaniment with wholegrain bread sticks) or can be consumed directly as it is. The product follows the trend of circular bio-economy by highlighting the potential of using an agricultural by-product, such as purslane, as a healthy and tasty food choice on a daily basis, with a reduced environmental footprint as a result of the less-intensive agricultural practices followed for the supply of the basic raw material being used.

Abstract

There is an increased demand for healthy foods by the consumer nowadays, while at the same time, circular bio-economy and sustainability in food production represent top priority issues for the food industry. In this context, purslane, a highly nutritious annual plant that grows abundant during the hottest months of the year but is considered a by-product of the agricultural process, was utilized for the development of an innovative, ready-to-eat food product suitable for a vegetarian diet in the form of a bread spread. Following an initial small-scale experimentation for the stabilization of apparent quality attributes, the product’s recipe was finalized on an industrial scale, and the hazard analysis and critical control point (HACCP) for the manufacturing process, the physicochemical (pH, water activity) and sensorial analysis of the end product, together with its nutritional value, shelf-life, and antioxidant capacity, were determined. The results suggested that the acidic (pH 4.3) product had a shelf-life of a minimum of six months to one year and, according to EU legislation, it comprised a source of (dietary) fibers and protein, while being high in poly-unsaturated (e.g., omega-3, omega-6), and mono-unsaturated (e.g., oleic acid) fatty acids. Total phenolic content (TPC) with the Folin–Ciocalteau assay and total antioxidant capacity (TAC) using the Ferric-Reducing Antioxidant Power assay of the product, presented concentrations of 0.95 mg of gallic acid equivalent/g and 0.016 mmol of Fe2+/g of dry weight of sample, respectively. However, the predicted bioavailability for TPC and TAC was 28% and 31%, respectively. The product was evaluated positively by a panel of potential consumers without significant differences compared to conventional familiar products. The potential of using agro-food chain by-products, such as purslane, for the development of novel foods representing a healthy and tasty food choice at any time of the day is a promising opportunity for the food industry to meet growing consumer demands for more sustainable, nutritious, and healthy food products with a reduced environmental footprint compared to the traditional plant-originated products of intensive agriculture.
Keywords: plant-based product; plant by-product; product development; sustainability; vegetable spread plant-based product; plant by-product; product development; sustainability; vegetable spread

Share and Cite

MDPI and ACS Style

Vardakas, A.; Giannakas, A.E.; Dimitrakouda, M.; Ndreka, A.; Chaintari, C.; Iordanidis, G.; Vaggeli, N.; Angelari, T.; Almpounioti, K.; Potsaki, P.; et al. Sustainable Development of an Innovative Spreadable Plant-Based Product of High Added Value through the Valorization of an Agro-Food By-Product. Appl. Sci. 2024, 14, 6525. https://doi.org/10.3390/app14156525

AMA Style

Vardakas A, Giannakas AE, Dimitrakouda M, Ndreka A, Chaintari C, Iordanidis G, Vaggeli N, Angelari T, Almpounioti K, Potsaki P, et al. Sustainable Development of an Innovative Spreadable Plant-Based Product of High Added Value through the Valorization of an Agro-Food By-Product. Applied Sciences. 2024; 14(15):6525. https://doi.org/10.3390/app14156525

Chicago/Turabian Style

Vardakas, Alexios, Aris E. Giannakas, Maria Dimitrakouda, Amarildo Ndreka, Christiana Chaintari, George Iordanidis, Nikolaos Vaggeli, Tarsizia Angelari, Kalliopi Almpounioti, Panagiota Potsaki, and et al. 2024. "Sustainable Development of an Innovative Spreadable Plant-Based Product of High Added Value through the Valorization of an Agro-Food By-Product" Applied Sciences 14, no. 15: 6525. https://doi.org/10.3390/app14156525

APA Style

Vardakas, A., Giannakas, A. E., Dimitrakouda, M., Ndreka, A., Chaintari, C., Iordanidis, G., Vaggeli, N., Angelari, T., Almpounioti, K., Potsaki, P., Papagianni, O., Skondras, D., Karabagias, I. K., Koutelidakis, A. E., & Andritsos, N. D. (2024). Sustainable Development of an Innovative Spreadable Plant-Based Product of High Added Value through the Valorization of an Agro-Food By-Product. Applied Sciences, 14(15), 6525. https://doi.org/10.3390/app14156525

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop