In recent decades, the rapid expansion of the food processing industry has led to significant losses and waste, with the fruit and vegetable sector among the most affected. According to the Food and Agriculture Organization of the United Nations (FAO...
Fruit and vegetable by-products are the most abundant food waste. Industrial processes such as oil, juice, wine or sugar production greatly contribute to this amount. These kinds of residues are generally thrown away in form of leftover and used as f...
Industrial-scale food manufacturing generates high quantity of fruit-and-vegetable solid by-product and waste streams (FVSW) which have become a challenge to the environment post-production. Due to this, proposals for a better use of resources to red...
The increasing production of fruit and vegetable by-products from the food processing industry presents both environmental challenges and opportunities for valorisation as sources of bioactive compounds. These by-products, including peels, seeds, pom...
Carotenoids have important implications for human health and the food industry due to their antioxidant and functional properties. Their extraction is a crucial step for being able to concentrate them and potentially include them in food products. Tr...
This research aimed to evaluate the nutritional composition, in vitro digestibility, and gas production kinetics of 15 vegetable by-products generated by the agri-food industry compared with corn silage as a reference raw material. Nutritional charac...
Food waste is one of the fundamental issues when it comes to environmental impacts, and this type of waste results in the food’s loss itself, but also that of water, energy, fertilizers, and other resources used for its production. Many vegetab...
The aim of this study was to obtain low fat mayonnaise-like emulsion gels using sesame cake and walnut cake by-products resulting from vegetable oil extraction. The ingredients used to formulate the mayonnaise like emulsion gel samples were corn star...
According to the Food Wastage Footprint and Climate Change Report, about 15% of all fruits and 25% of all vegetables are wasted at the base of the food production chain. The significant losses and wastes in the fresh and processing industries is beco...
Food loss and food waste are a global challenge as about one third of all food produced around the globe is lost or wasted at some point in the food supply chain, from the farm to the fork. Vegetable oils generate a considerable amount of waste and b...
Annually, 1.3 billion tons of food are wasted and this plays a major role in increasing pollution. Food waste increases domestic greenhouse gas emissions mainly due to the gas emissions associated with its production. Fruit and vegetable industrial b...
The present study presents the use of photochemiluminescence assay (PCL) and 2,2 diphenyl-1-picryl-hydrazyl (DPPH), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), the ferric reducing antioxidant power (FRAP), and cupric ion reduc...
The purpose of this study was to evaluate the performance of porous vegetation concrete block made from blast furnace slag cement containing industrial by-products such as blast furnace slag aggregate and powder. The blocks were tested for void ratio...
Processing sustainability and the concept of zero waste discharge are of great interest for many industries. Every year, fruit and vegetable processing industries generate huge amounts of by-products, which are often intended for animal feed or disca...
Background: The use of conventional astaxanthin extraction methods, typically involving organic solvents, leads to a heightened environmental impact. The aim of this study was to explore the potential use of environmentally friendly extraction solven...
The waste generated by small-scale ultra-fresh juice producers, such as bistros and restaurants, has been little studied so far, mainly because it is unevenly distributed and dissipated in the economic ecosystem and would require high costs associate...
Polyphenols-rich food has been utilized to induce a positive effect on human health. Considering that fruit and vegetable by-products (seeds, pomace, and peels) are sources of polyphenols, previous studies have investigated the effect of dietary supp...
The important roles of food packaging are food protection and preservation during processing, transportation, and storage. Food can be altered biologically, chemically, and physically if the packaging is unsuitable or mechanically damaged. Furthermor...
In recent years, the issue of sustainability has been widely discussed, being the future challenge for the food sector. Among the various strategies proposed to promote the development of a sustainable food system, the recovery, recycling and valoriz...
In a world increasingly focused on sustainability and integrated resource use, the revalorisation of horticultural by-products is emerging as a key strategy to minimise food loss and waste while maximising value within the food supply chain. Fermenta...
The industry of vegetable processing generates large amounts of by-products, which often emerge seasonally and are susceptible to microbial degradation. Inadequate management of this biomass results in the loss of valuable compounds that are found in...
Many by-products originating from cereal, fruit and vegetable industries contain quite high amounts of dietary fiber (DF), which play an important role in maintaining the healthy state of the human body. Nevertheless, huge proportions of these by-pro...
At weaning, piglets are exposed to a large variety of stressors, from environmental/behavioral factors to nutritional stress. Weaning transition affects the gastrointestinal tract especially, resulting in specific disturbances at the level of intesti...
Residues and by-products from vegetables and fruit wholesale markets are suitable for recovery in the form of energy through anaerobic digestion, allowing waste recovery and introducing them into the circular economy. This suitability is due to their...
The agro-food industry produces tons of waste at different stages in the food production process, creating a massive ecological crisis. If implemented, the use of fruit and vegetable by-products (FVBPs) in animal nutrition has the potential to lessen...
The fruits and vegetables processing industry is one of the most relevant food by-products, displaying limited commercial exploitation entailing economic and environmental problems. However, these by-products present a considerable amount of dietary...
The purpose of this study is to investigate porous vegetation concrete formed using the industrial by-products blast furnace slag powder and blast furnace slag aggregates. We investigated the void ratio, compressive strength, freeze–thaw resistance,...
Reintroducing waste products into the food chain, thus contributing to circular economy, is a key goal towards sustainable food systems. Fruit and vegetable processing generates large amounts of residual organic matter, rich in bioactive compounds. I...
Quercetin, a bioactive secondary metabolite, holds incredible importance in terms of bioactivities, which has been proved by in vivo and in vitro studies. The treatment of cardiovascular and neurological diseases by quercetin has been extensively inv...
The pattern of yellowish pigmentation of the skin was assessed in gilthead seabream (Sparus aurata) fed for 12 weeks iso-proteic (45%) and iso-lipidic (20%) diets deprived of fish meal and containing either a blend of vegetable protein-rich ingredien...
Fungi, including filamentous organisms such as yeasts, play essential roles in various processes such as nutrient exchange in ecosystems, the cultivation of mushrooms, and solid-state fermentation (SSF). SSF involves microbial growth on solid substra...
Plant by-products have gained significant attention due to their rich content in bioactive compounds, which exhibit promising antioxidant, antimicrobial, and antitumor properties. In European countries, vegetable waste generation ranged from 35 to 78...
Current food transformation processes must face the food waste issue by developing valorization processes to reintroduce by-products in the economic cycle and contribute to circular economy, generating social and economic value, and ensuring permanen...
Interspecific hybrid crude palm oil (HCPO) HIE OxG derived from crossbred African oil palm (Elaeis guineensis) and American Caiaué (Elaeis oleifera) is prominent for its fatty acid and antioxidant compositions (carotenoids, tocopherols, and to...
The food production industry is a significant contributor to the generation of millions of tonnes of waste every day. With the increasing public concern about waste production, utilizing the waste generated from popular fruits and vegetables, which a...
The coffee roasting by-product, coffee silverskin, represents a serious problem in environmental pollution. Still, it is also an interesting source of chemical compounds that can be recovered and used in the food industry to improve the physical, che...
By-products from fruits and are of great interest for their potential use in the food industry due to their high content of bioactive compounds. Herein, we examined the ultrasound-assisted extraction (UAE) of carotenoid and carotenoid esters from pap...
In this work, spreadable cheese was enriched with flours from by-products (red and white grape pomace, tomato peel, broccoli, corn bran, and artichokes) as sources of fibres and antioxidant compounds. The physicochemical and the sensory properties of...
A new biorefinery approach has been developed in the present study, and applied on cumin (Cuminum cyminum) seeds as a potential source of phytochemicals of interest. Cumin is a popular spice used widely for its distinctive aroma. It is a rich reserve...
Vegetable by-products have great potential for use as animal feeds and thus could improve the sustainability of the food system. The objective was to evaluate the milk production potential of potato by-product (PBP) replacing cereal grains in grass s...
The management of vegetable waste and byproducts is a global challenge in the agricultural industry. As a commonly consumed vegetable crop, cruciferous vegetables marked higher amounts of wastage during their supply chain processes, with a significan...
Carotenoids are characterized by a wide range of health-promoting properties. For example, they support the immune system and wound healing process and protect against UV radiation’s harmful effects. Therefore, they are used in the food industr...
The production of minimally processed vegetables generates large amounts of by-products whose concentrations in bioactive compounds is comparable to those of the edible part. The aim of this work was the optimization of sustainable processes for the...
In the past years, consumers have increased their interest in buying healthier food products, rejecting those products with more additives and giving preference to the fresh ones. Moreover, the current environmental situation has made society more aw...
The aim of this work was to enhance the use of a food-grade antioxidant extract obtained from lemon processing byproducts (peel, pulp and seeds) to extend the shelf life of minimally processed radishes. The extract (LPE) was previously characterized...
The only therapy for coeliac disease patients is to completely avoid foods containing gluten, a protein complex common in several small-grain cereals. However, many alternative gluten-free foods available on the market present nutritional deficiencie...
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...
Food industries generate tomato by-products rich in health-promoting compounds, which can be extracted and encapsulated for use in food products. This study aimed to fortify cucumber juice with encapsulated tomato by-products rich in carotenoids and...
The aim of the present work was to improve the stability and bioaccessibility of carotenoids from green oil extracts obtained from papaya by-products using oil-in-water (O/W) emulsions. The effects of different concentrations of pectin (1%, 2%, and 3...
A combination of by-products was studied in fresh handmade pasta. Pomegranate peels and olive oil by-products were used in the range 0–6% (w/w) and properly combined in a total of nine combinations with an equal amount of broccoli by-products (...
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