التفاصيل البيبلوغرافية
| العنوان: |
Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification. |
| المؤلفون: |
Darko, Helen Stephanie Ofei, Ismaiel, Lama, Fanesi, Benedetta, Pacetti, Deborah, Lucci, Paolo |
| المصدر: |
Foods; Sep2024, Vol. 13 Issue 17, p2658, 36p |
| مصطلحات موضوعية: |
FUNCTIONAL foods, FOOD industry, FOOD production, FOOD texture, VEGETABLES |
| مستخلص: |
Along the food production chain of animal, fish, and vegetable products, a huge amount of by-products are generated every year. Major nutritional, financial, and environmental advantages can be achieved by transforming them into functional ingredients for food formulation and fortification. In this review, we investigated various conventional and emerging treatments recently employed to obtain functional ingredients rich in proteins, fibers, and bioactive compounds from vegetables, fish, meat, and dairy by-products. The optimal enrichment level in food as well as the nutritional, techno-functional, and sensory properties of the final food were also discussed. Novel technologies such as ultrasounds, microwaves, and high pressure have been successfully adopted to enhance the extraction of target compounds. The functional ingredients, added both in liquid or powder form, were able to improve the nutritional quality and antioxidant potential of food, although high levels of fortification may cause undesired changes in texture and flavor. This review provides important considerations for further industrial scale-up. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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