The by-products of the oil cold pressing of flaxseed are deemed to be safe, edible products. They have been shown to possess high nutritional value (compared with the seeds, they are richer in proteins and minerals) and adequate functional parameters...
The growing global population, along with evolving dietary trends and increasing concerns about health and the environment, underscores the urgent need to transform current food systems to minimize their environmental footprint and enhance global foo...
The industrial processing of fish for food purposes also generates a considerable number of by-products such as viscera, bones, scales, and skin. From a value-added perspective, fish by-products can act also as raw materials, especially because of th...
The objective of this work was to carry out a preliminary study of the fractionation by supercritical CO2 (sc-CO2) extraction of two varieties of Peruvian beans (Phaseolus vulgaris L.), white (WB) and red (RB), to obtain two novel products: an oil ri...
The saffron flower stigmas are used for the saffron spice production while the remaining saffron floral by-products, that are a valuable source of natural bioactive compounds, remain underutilized. The aim of this study was to evaluate the microwave-...
The current production system of saffron spice generates hundreds of tons of waste. Thus, the aim of this study was to value both saffron and its floral by-products as a source of natural bioactive extracts, studying the in vitro antioxidant capacity...
This study was conducted to evaluate the effect of collection durations on the energy values and nutrient digestibility of high-fiber diets in growing pigs with a time-based total fecal collection method. A total of 24 barrows (body weight (BW): 31.1...
In recent years, the scientific community has made significant progress in understanding nutrition, leading consumers to shift their preferences away from animal-based protein products and towards natural, plant-based protein sources. This study aime...
This work aimed to evaluate the antioxidant effect determined by the addition of phenolic extract on the oxidative stability and quality of vegan mayonnaise. Two different antioxidant extracts containing 100 mg L−1 of hydroxytyrosol and obtained by o...
This study focused on the development of a new olive-based product enriched with proteins, antioxidant compounds and functional properties, aiming at valorization of the olive residue from the typical olive oil extraction process. Olive oil was extra...
Olive oil production represents an agro-industrial activity of vital economic importance for many Mediterranean countries. However, it is associated with the generation of a huge amount of by-products, both in solid and liquid forms, mainly constitut...
Large quantities of pumpkins, rich in valuable nutrients, are lost due to superficial imperfections or size variations. This study explores a solution: transforming this unused resource into a highly functional food ingredient-pumpkin powder obtained...
Salt-tolerant plants, also known as halophytes, could provide a novel source of feedstock for biorefineries. After harvesting fresh shoots for food, the lignified fraction of Salicornia ramosissima J. Woods could be used to produce bioactive botanica...
Global population is estimated to reach about 9.22 billion by 2075. The increasing knowledge on the relationship between food biochemistry and positive health gives an indication of the urgency to exploit food resources that are not only sustainable...
The circular economy is an umbrella concept that applies different mechanisms aiming to minimize waste generation, thus decoupling economic growth from natural resources. Each year, an estimated one-third of all food produced is wasted; this is equiv...
Corn processing generates substantial volumes of agricultural by-products, collectively referred to as corn stover, comprising husks, cobs, stalks, leaves, and silks. Although rich in bioactive compounds, these by-products are still predominantly des...
Yeast biomass, a by-product of various industrial processes, is a sustainable source of food ingredients. Despite its nutritional richness, studies on Yarrowia lipolytica W29 biomass for high-value compound production using low-cost substrates like g...
Processes that utilise low-value wastes and convert them to high-value food ingredients systemically add value across commercial operations. Current common disposal options include use as animal feed, anaerobic digestion, composting, incineration, an...
Background: Fruit and vegetable waste (FVW) is a global waste issue with environmental impacts. It contains valuable compounds such as polysaccharides, polyphenols, proteins, vitamins, pigments, and fatty acids, which can be extracted for food applic...
Interest in renewable biomass sources has increased due to global population growth, the growing need for sustainable resources, and a surge in consumer demand for natural ingredients driven by concerns regarding the harmful effects of synthetic chem...
Consumers are increasingly interested in a healthy lifestyle, and choosing foods and ingredients with proven human health benefits has become a current trend. Recently, scientific evidence has proven that the use of microorganisms in different food m...
A multi-objective optimization was performed using response surface methodology to obtain a high-value-added product, pectin enriched in polyphenols, from pomegranate peel. For this purpose, a green extraction technique that combines citric acid and...
Rapid population growth and increasing food demand have impacts on the environment due to the generation of residues, which could be managed using sustainable solutions such as the circular economy strategy (waste generated during food processing mus...
Ascophyllum nodosum contains many valuable compounds, including polyphenols, peptides, and carotenoids that have been shown to exhibit biological activities. These compounds are not a priority ingredient in seaweed meal products for the current users...
The aim of this work was to evaluate the impact of fortifying goat milk kefir with high-value ingredients (3% and 6% date paste, and 25% and 50% goat milk substitution with date–cheese whey), derived from the valorization of date coproducts, on...
The coffee pulp, a significant by-product of coffee processing, is often discarded but has potential for recycling and high-value uses. This study aimed to investigate the chemical composition of two coffee pulp ingredients, a flour (CPF) and an aque...
The therapeutic benefits of Greenshell™ mussel (GSM; Perna canaliculus) preparations have been studied using in vitro test systems, animal models, and human clinical trials focusing mainly on anti-inflammatory and anti-arthritic effects. Activity is...
Precision fermentation, a highly controlled process of microbial fermentation, is emerging as a transformative tool to produce cosmetic ingredients. This technology leverages engineered micro-organisms to produce high-value compounds with application...
Shellfish waste components contain significant levels of high quality protein and are therefore a potential source for biofunctional high-value peptides. The feasibility of applying a pilot scale enzymatic hydrolysis process to whole Mytilus edulis a...
Cereal processing generates around 12.9% of all food waste globally. Wheat bran, wheat germ, rice bran, rice germ, corn germ, corn bran, barley bran, and brewery spent grain are just a few examples of wastes that may be exploited to recover bioactive...
Lignin, a lignocellulosic polymer material, is an important active ingredient for the high-value use of renewable resources. Thus, policies for the recovery and high value-added use of renewable lignocellulosic biomass are a realistic engineering app...
A highly efficient methodology for bioactive ingredient 3S,3′S-astaxanthin (3S,3′S-AST) preparation from genetically modified yeast (Kluyveromyces marxianus) with a combination of enzyme-assisted extraction and salt-assisted liquid-liquid...
Brewers’ spent grain (BSG) is the main by-product of the brewing industry, corresponding to ~85% of its solid residues. The attention of food technologists towards BSG is due to its content in nutraceutical compounds and its suitability to be d...
Brewer’s spent yeast (BSY), a significant brewing by-product, poses environmental challenges and opportunities for valorization as a sustainable protein source. This study focuses on transforming BSY into high-value functional ingredients for f...
Microalgae are capable of synthesizing a diverse range of biologically active compounds, including omega-3 fatty acids, carotenoids, proteins, and polysaccharides, which demonstrate significant value in the fields of functional foods, innovative phar...
Despite being rich in starch, over half of acorn production is undervalued. High hydrostatic pressure was used to modify the properties of Q. pyrenaica (0.1 and 460 MPa for 20 min) and Q. robur (0.1 and 333 MPa for 17.4 min) acorn starches to obtain...
Microscopic prokaryotic and eukaryotic algae (microalgae), which can be effectively grown in mass cultures, are gaining increasing interest in cosmetics. Up to now, the main attention was on aquatic algae, while species from aeroterrestrial and extre...
Population growth is the driving change in the search for new, alternative sources of protein. Macroalgae (otherwise known as seaweeds) do not compete with other food sources for space and resources as they can be sustainably cultivated without the n...
The increased consumer awareness towards hazards related with sun exposure has given a boost in the cosmetics industry and particularly the sun care market. Human skin is continually being threatened by the UV irradiation present in sunlight and acut...
This study valorized camel milk residue (CMR) via optimized bacterial fermentation to produce bioactive peptides with hypoglycemic potential. Screening of eleven bacterial strains identified four optimal starters. Artificial neural network (ANN) simu...
The breads were produced using the following formulations: (1) purple rice (Oryza sativa L.) powder alone at 5% and 10% (w/w), (2) chanterelle mushrooms (Cantharellus yunnanensis Chiu) powder alone at 1% and 2% (w/w), and (3) four blended combination...
Sacha inchi seed oil (SIO) is a promising ingredient for the development of functional foods due to its large amount of high-value compounds; however, it is prone to oxidation. This work aimed to obtain SIO microcapsules using conventional and ultras...
Industrial hemp (Cannabis sativa L., Cannabaceae) is an ancient cultivated plant originating from Central Asia and historically has been a multi-use crop valued for its fiber, food, and medicinal uses. Various oriental and Asian cultures kept records...
Brewer’s spent grain enhances nutritional quality by increasing fiber and plant-based proteins and reducing the need for synthetic additives. Technologies such as extrusion and fermentation transform BSG into functional ingredients that improve...
The synthesis of esters is one of the most fundamental and significant subjects in organic chemistry and chemical industry because they are used in high-value products such as cosmetics, biofuel, pharmaceuticals, surfactants, and food ingredients. In...
The growing demand for sustainable, functional ingredients in the food industry has driven interest in marine-derived biopolymers. Among marine sources, microalgae represent a promising yet underexplored reservoir of bioactive gel-forming compounds,...
The feasibility of exploiting secondary raw materials from marine food-chains as a source of molecules of nutritional interest, to create high-value food products and to meet nutritional challenges, is described in this report. A reduction in food wa...
Crocins are high-value apocarotenoid pigments with broad applications in pharmaceuticals, foods, and personal-care products, and they exhibit diverse bioactivities, including antioxidant, antidepressant, and antidementia effects. In this study, we ac...
Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory,...
The growing demand for sustainable and environmentally friendly cosmetic products has driven innovations using plant residues as raw materials for high-value-added applications. This study focuses on the enzymatic hydrolysis of plant residues to extr...
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