The industrial and small-scale processing of plant-based food materials is associated with by-products that may have a negative impact on the environment but could add value to bread-based products. The bioactivity of plant-based food by-products, th...
Plant-based food produces significantly less greenhouse gases, and due to its wealth of bioactive components and/or plant-based protein, it becomes an alternative in a sustainable food system. However, the processing and production of products from p...
This study aimed to investigate the potential use of cold-pressed coconut oil by-products (COB) as a low-cost alternative source for plant-based drink and ice cream production. Firstly, a plant-based drink was produced from cold-pressed coconut oil b...
31 March 2022
Re-using and adding value to by-products is one of the current focuses of the agri-food industry, following the Sustainable Development Goals of United Nations. In this work, the by-products of four plants, namely chestnut burr, acorn peel, olive lea...
Processing hemp seeds into foods generates several by-products that are rich in nutrients and bioactive phytochemicals. This paper presents a thorough plant metabolite analysis and a comprehensive assessment of the nutrient content of 14 hemp seed-ba...
The rapid growth of the global population has led to significant environmental impacts, driven by the unsustainable extraction of resources and waste generation. To address these challenges, the valorisation of by-products from different industries i...
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 nutri...
This study evaluates the effects of fortifying bread with different concentrations (3%, 10%, and 30%) of Matricaria chamomilla L. (MC) infusion and powder, derived from the plant’s aerial parts (stem, leaf, and flower). UPLC/MS-MS analysis of M...
Hazelnut (Corylus avellana L.) oil production generates press cakes, a by-product rich in plant-based proteins. As demand for alternative proteins grows, sustainable extraction methods like deep eutectic solvents (DESs) are essential for reducing the...
The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, no...
The aquaculture sector is developing sustainability measures to address resource limitations and environmental concerns. A key strategy is replacing fishmeal and fish oil with alternatives that can equally sustain fish health, growth, and water quali...
This study investigates the digestibility, fecal characteristics, and palatability of plant-based protein sources in canine diets. With an increasing number of pet owners adopting vegan lifestyles for ethical, health, and environmental reasons, the d...
Current food production methods and consumption behaviours are unsustainable and contribute to environmental harm. One example is food waste—around 38% of food produced is wasted each year. Here, we show that two common food waste products, whe...
The bioactive properties of a phenolic extract (PE) obtained from olive mill vegetation water (OVW) in powder formulation were utilized to enrich a meat analog composed of lentils and champignon mushrooms. The primary phenolic compounds in this extra...
In order to promote the efficient use of byproducts from the production of plant-based beverages, which still contain a large amount of nutritional and functional compounds, microbiological and chemical safety characteristics should be evaluated and,...
Lactic acid bacteria effectively utilize the nutrients and active compounds in plant-based materials via their powerful metabolic pathways and enzyme systems, achieving a combination of nutrition, functionality, and deliciousness. Currently, the majo...
One of the food industry’s priorities is to recover byproducts and move towards more sustainable systems. Among wine-chain byproducts, unripe grapes represent a promising source of antioxidants. However, the development of new foods enriched us...
The development of gluten-free bakery products, the quality of which is comparable to the quality of regular wheat-based products, remains a technological challenge. In this study, flaxseed oil cake (FOC), a by-product of flaxseed oil extraction and...
Almond bagasse resulting after the production of almond-based drinks represents a promising by-product with potential for use as a functional ingredient. To facilitate its utilization, the stability of this material can be achieved through dehydratio...
Macauba palm fruits (Acrocomia aculeata and Acrocomia totai) are emerging as sources of high-quality oils from their pulp and kernels. The protein-rich macauba kernel meal (MKM) left after oil extraction remains undervalued, mainly due to the lack of...
Avocado processing generates seed by-products rich in dietary fiber that can be upcycled into functional ingredients. This study modified and characterized avocado seed flour via extrusion and enzyme-assisted wet-milling, as well as evaluated its use...
Current global research aims to explore the key role of diet and understand the benefits of a balanced diet. Furthermore, many authors have pointed to the added value of by-products as a solution to make food production chains more environmentally an...
Wastes and by-products of plant origin are of particular interest to develop a circular economy approach, which attempts to turn them into resources. In this work, thirty-seven neglected plant matrices, including agricultural residues, pest plants, a...
The plant-based oil industry contributes significantly to food waste/by-products in the form of underutilized biomass, including oil pomace, cake/meal, seeds, peels, wastewater, etc. These waste/by-products contain a significant quantity of nutritiou...
Pasta is a product made from wheat semolina and water. Due to its composition and low glycemic index, it is an ideal product for fortification with additional nutrients. Most plant-based food by-products are rich in nutrients of interest, such as fib...
Non-extractable polyphenols (NEPs), or bound polyphenols, are a significant fraction of polyphenols that are retained in the extraction residues after conventional aqueous organic solvent extraction. They include both high molecular weight polymeric...
In most cases, plant containers used in the horticulture industry are not reusable, have many negative impacts on the environment, and take a long time to degrade. To reduce the use of non-biodegradable plant containers, many bio-degradable plant con...
The European Union’s (EU) agricultural self-sufficiency is challenged by its reliance on imported plant proteins, particularly soy from the Americas, contributing to deforestation and greenhouse gas emissions. Addressing the EU’s protein...
The increased consumer demand for sustainable, health-promoting foods has propelled research into plant-based products and the valorization of food by-products [...]
The agriculture and agri-food sectors produce substantial amounts of plant-based waste. This waste presents an identifiable research opportunity to develop methods for effectively eliminating and managing it in order to promote zero-waste and circula...
Aqueous solutions of ionic liquids (ILs) with surface active properties were used as extraction solvents, taking advantage of their impressive solvation properties, in a green microwave-assisted solid-liquid extraction method (IL-MA-SLE) for the extr...
The agri-food industry generates significant quantities of plant-based food waste from processing, which offers a valuable research opportunity aimed at minimizing and managing these wastes efficiently in support of zero waste and/or circular economi...
Consumers are increasingly looking for foods, including wine, that are free of animal-derived proteins. This study seeks to evaluate patatin, a new, plant-based and allergen-free fining agent, by comparing it with the fining agents polyvinipolypyrrol...
The efficient use of natural raw materials is a key element of sustainable development and is also gaining importance in the food sector. Consumers are increasingly realizing that food is too valuable to be used only partially. However, consumer acce...
The growing demand for sustainable, nutritionally adequate plant-based foods has driven innovation in meat analogues. This study presents a novel approach to upcycling potato juice protein—a by-product of starch production—into plant-base...
The plant-based protein industry has explored new material sources, such as agro-industrial by-products and extraction techniques based on chemical properties assisted by ultrasound, high pressure and other tools to improve the yield and functionalit...
Biobased polymers and materials are desperately needed to replace fossil-based materials in the world’s transition to a more sustainable lifestyle. In this article, Avantium describes the path from invention towards commercialization of their Y...
Bioprocessing using lactic acid bacteria (LAB) is a powerful means to exploit plant-derived by-products as a food ingredient. LAB have the capability to metabolize a large variety of carbohydrates, but such metabolism only relies on few metabolic rou...
Active packaging commonly consists of several bioactive compounds that improve sensory characteristics, protect quality, and expand the shelf life of food items. With a better understanding of the importance of plant-based protein sources, the utiliz...
Fresh fruits and vegetables, being the source of important vitamins, minerals, and other plant chemicals, are of boundless importance these days. Although in agriculture, the green revolution was a milestone, it was accompanied by the intensive utili...
Timely access to topic-relevant datasets is of paramount importance for the development of any successful strategy (food waste reduction strategy), since datasets illuminate opportunities, challenges and development paths. PhInd is the first comprehe...
Background: Consumer demand for plant-based milk alternatives, particularly oat-based milk, has increased due to perceived health benefits and environmental sustainability. However, challenges remain in improving their nutritional profile and physica...
Although plant-based culture media enhances in vitro cultivation of rhizobacteria, studies assessing their biomass potential for large-scale applications are lacking. Here, we advance plant pellets (PPs) as a novel technology to unlock the potential...
In recent decades, there has been growing interest in the fortification of food products with antioxidants and phenolics derived from plant by-products. The present study focused on the production of a plant-based beverage enriched with hazelnut cuti...
Milk contains more than 400 different fatty acids, some of which play a positive role in promoting human health. The profile of fatty acids in milk can be enhanced by providing animals with plant-based resources that possess feeding characteristics a...
Polyphenols of plant origin are a broad family of secondary metabolites that range from basic phenolic acids to more complex compounds such as stilbenes, flavonoids, and tannins, all of which have several phenol units in their structure. Considerable...
In recent years, the circular economy and sustainability have gained attention in the food industry aimed at recycling food industrial waste and residues. For example, several plant-based materials are nowadays used in packaging and biofuel productio...
Buckwheat (Fagopyrum esculentum) and lupins (Lupinus spp.) are traditional crops gaining renewed attention due to their nutritional value, ecological adaptability, and potential role in sustainable agriculture. Both are rich in high-quality proteins,...
Edible insect powder, particularly from the cricket Acheta domesticus L., is a promising sustainable alternative to traditional livestock-derived protein. Insects provide high protein content, fibre, and essential minerals, making them suitable for f...
The multi-faceted benefits of growing crops under protected cultivation are gradually establishing it as a promising technology for vegetable cultivation in India. However, the adoption of successive cropping patterns in soil-based closed structures...
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