The Maillard reaction (MR) is a key process in food science, producing bioactive compounds with antioxidant properties. This study evaluates the antioxidant potential of MR products (MRPs) from different dairy byproducts—cow cheese whey, goat c...
Wine and food tourism has increasingly embraced the principles of the circular economy and sustainability. During the bottle-fermented production of sparkling wine, yeast encapsulated in calcium alginate beads gradually loses viability. After the sec...
Integration of sustainability into industry has encouraged practices of circular economy, reusing and recycling resources. This paper studies alternative solutions to materials traditionally used for unpaved roads, with a byproduct of the pulp and pa...
The management of industrial fruit by-products is important not only to decrease the volume of food waste accumulated in the landfills but also to develop strategies through reuse with the purpose to valorise and add economic value. The disposal of f...
Citrus fruits and related processed products represent a major agricultural sector worldwide, contributing to food supply chains and to regional economies, particularly in Mediterranean and subtropical areas. Citrus processing generates significant a...
Repurposing by-products to alternative applications has become a vital part of food research. Barley rootlets (BRs) are a side-stream of malting and brewing industries. This study focuses on processing BRs into food ingredients, using fermentation wi...
A novel and green procedure consisting of high hydrostatic pressure (HHP) aided by a commercial cellulase (Celluclast®) has been applied to valorise the apple by-product, a valuable source of dietary fibre but mainly composed by insoluble fibre....
To comply with a more circular and environmentally friendly European common agricultural policy, while also valorising sunflower by-products, an ultrasound assisted extraction (UAE) was tested to optimise ethanol-wash solutes (EWS). Furthermore, the...
Upcycled defatted sunflower seed flour (SUN), a by-product obtained from sunflower oil extraction, was used as an animal fat replacer to develop healthier frankfurters. For that end, animal fat was replaced (~50%) with water and 2% or 4% of SUN. Nutr...
The current agri-food supply chain is affected by different problems such as food loss and waste generation along the supply chain, and the circular economy offers a possibility to enhance and optimize the production and consumption to seek to a sust...
The process of upcycling and incorporating food by-products into food systems as functional ingredients has become a central focus of research. Barley rootlets (BR) are a by-product of the malting and brewing industries that can be valorised using la...
Castanea sativa is very common in Italy, and the large amount of waste material generated during chestnut processing has a high environmental impact. Several studies demonstrated that chestnut by-products are a good source of bioactive compounds, mai...
Barley is the most commonly used grain in the brewing industry for the production of beer-type beverages. This review will explore the extraction and application of proteins from barley, particularly those from brewers’ spent grain, as well as descri...
Lemon peel represents an interesting by-product owing to its content of dietary fibre (DF) and (poly)phenols, which is of great importance for its valorisation. Hence, the objective of this study was to characterise the DF, total phenolic content (TP...
The blue crab, Callinectes sapidus (Rathbun, 1896), has become an invading species in the Mediterranean region, almost completely replacing native species within a few years and causing significant loss to local production. In some areas, there is an...
The apple has been recognised as the most culturally important fruit crop in temperate land areas. Centuries of human exploitation and development led to the production of thousands of apple cultivars. Nowadays, the apple represents the third most wi...
The aim of this study was to evaluate the effect of broccoli leaf powder (BLP) incorporation on the technological properties, sensory quality and volatile organic compounds (VOCs) of durum wheat pasta. Incorporation of BLP increased cooking loss; how...
By-products and waste from olive production (agriculture) and the olive oil industry (mills and refineries) are an important environmental issue in Mediterranean areas. Industrial waste and by-products contain highly valuable components that can also...
Pepper (Capsicum annuum L.) processing generates significant byproducts, with seeds emerging as a promising resource due to their rich content of oils, proteins, phenolic compounds and minerals. This comprehensive review critically evaluates the exis...
Quinoa (Chenopodium quinoa Willd.) is a promising and versatile crop due to its remarkable adaptability to diverse environments and the exceptional nutritional value of its seeds. Nevertheless, despite the recent extensive research on quinoa seeds, t...
The meat industry generates a large amount of animal by-products not only derived from the slaughter process but also due to the losses and waste of meat products along the supply chain, contributing to the world’s food loss and waste problem....
Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consis...
The elderberry juice industry generates by-products that can be valorised as a source of valuable compounds, namely anthocyanins and carbohydrates recovered from pomace and retentate. This work aims to valorise the anthocyanins and carbohydrates pres...
Valorisation of food by-products has recently attracted considerable attention due to the opportunities to improve the economic and environmental sustainability of the food production chain. Large quantities of non-edible parts of the artichoke plant...
While traditional disposal of solid waste from the global wine industry causes significant environmental burden and hazards, a range of value-added by-products can be produced from the grape marc. This review focuses therefore on crucial sustainabili...
In recent years, increased awareness of the health benefits associated with consuming soy-based foods, knowledge of milk-related allergies and a move towards more sustainable food production have led to an increase in the number of available soy-base...
Brewer’s spent yeast (BSY) is a plentiful by-product of the brewing process. Currently regarded as a waste product, this low-value material is used in animal feed formulations or disposed of. However, BSY is known to be nutritionally dense, par...
This study aimed to develop marinade formulas based on by-products from the dairy, berry, and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and quality characteristics of the meat. To fulfil this aim, six marinade...
Grape (Vitis vinifera L.) stems, a by-product of winemaking, possess significant potential value due to their rich polyphenolic composition, which allows their exploitation for cosmetic and pharmaceutical applications. This presents a promising oppor...
The aim of this work was both to formulate three different fibre-enriched products by the addition of Brewery Spent Grain (BSG), and to evaluate the impact of this fibre enrichment on sensory quality, acceptability, and purchase intention under blind...
Films formulated with polyvinyl alcohol (PVA) (synthetic biopolymer) were reinforced with lignocellulose nanofibres (LCNF) from residues of vegetable production (natural biopolymer). The LCNF were obtained by mechanical and chemical pre-treatment by...
Defatted sunflower seed flour (DSSF) is an upcycled by-product of sunflower oil extraction, rich in protein, fibre and antioxidants. This study assessed the instrumental and sensory quality of biscuits enriched with DSSF at 18% and 36% w/w as a repla...
Chicken manure is an agricultural by-product that is a problematic feedstock for anaerobic digestion due to its high nitrogen content inhibiting methane yields. This research examines a novel pilot-scale method of ammonia stripping, the nitrogen reco...
Barley rootlets are the most abundant by-product from the malting industry. Due to the inherent association of the malting industry with brewing and distilling industries, it is also considered a by-product of these industries. Barley rootlets are pr...
There is an increased interest and need to make our economy more circular and our diets healthier and more sustainable. One way to achieve this is to develop upcycled foods that contain food industry by-products in their formulation. In this context,...
Collagen antioxidant peptides are being widely studied. However, no research has paid attention to biological parameters such as the age and anatomy of collagen-rich tissues, which can determine a change in tissue structure and composition, and then...
To facilitate transition to a sustainable food system, it is necessary to address food losses. A large proportion of waste occurs during primary production, with large quantities of edible crop parts left in the field at harvest. One such product is...
Due to increasing welfare and population, the demand for alternative protein sources, obtained with minimal use of natural resources, is rising in today’s society. Insects have the potential to be used as an alternative protein source since they are...
This study evaluated the effect of dietary fibre obtained from pomegranate, tomato, grape and broccoli by-products on the gastrointestinal transit survival, growth, and metabolism of six probiotic strains. The results showed that the studied by-produ...
In Europe, around 31 million tonnes of food by-products are generated during primary production and trade. The management of these by-products may cause a negative impact, both at the economic and environmental levels, for both industry and society....
Brewer’s spent yeast (BSY) is one of the brewing industry’s most plentiful side-streams. Abundant, low-cost and high in nutrients, it has great potential for application in food technology and human nutrition. With the ever-increasing int...
Recent advances in the olive oil sector aim to develop sustainable strategies for the valorisation of mechanical extraction co-products as a rich source of bioactive compounds with antioxidant and antimicrobial activities. In this work, we studied th...
During the production of soy milk, a by-product is produced, which is typically treated as a waste material. This by-product has significant levels of dietary fibre, proteins, isoflavones and antioxidant capacity. As such, it has been recommended as...
Overall, combating food waste necessitates a multifaceted approach that includes education, infrastructure, and policy change. By working together to implement these strategies, we can help reduce the negative impacts of food waste and create a more...
In response to the exponential growth in world population, there has been a striking surge in the volume of discarded fish worldwide. This surge is particularly evident in the fish processing industry, where a substantial amount of waste is generated...
Plant protein sources, as a part of developing sustainable food systems, are currently of interest globally. Brewer’s spent grain (BSG) is the most plentiful by-product of the brewing industry, representing ~85% of the total side streams produced. Al...
Apple pomace is a by-product of the apple processing industry and can be used for various uses such as animal feed, for composting, or to extract valuable compounds such as pectin or antioxidants. In recent years, it has also gained attention as a po...
The purpose of this paper is to propose a methodology to optimise the granular skeleton assembly of cementitious materials containing non-spherical aggregates. The method is general and can be applied to any granular skeleton whatever the aggregate s...
Citrus is a major processed crop that results in large quantities of wastes and by-products rich in various bioactive compounds such as pectins, water soluble and insoluble antioxidants and essential oils. While some of those wastes are currently val...
Sustainable utilization of agri-food wastes and by-products for producing value-added products (for cosmetic, pharmaceutical or food industrial applications) provides an opportunity for earning additional income for the dependent industrial sector. B...
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