26 documents found, page 1 of 3

Effects of conventional hot air dehydration and lyophilization on the total phe...

Introduction: The valorization of agro-industrial byproducts plays a key role in promoting sustainability and supporting the development of functional foods (Food and Agriculture Organization of the United Nations, 2019; Ramírez- Pulido et al., 2021). Broccoli stalks, often industrially discarded, are a rich source of bioactive substances, particularly phenolics, with potential health- promoting effects (Yan et...

Unlocking nutritional value: the role of fruit and vegetable by-products in sus...

Introduction: Sustainable waste management has become a key priority in the agri-food industry, driven by growing environmental and economic concerns. Fruit and vegetable waste contributes to approximately 42% of total food loss, including peels, seeds, stems, stalks, and other processing by-products (Ganesh, K.S. et al., 2022). These residues are frequently discarded despite being rich in dietary fibre, plant ...

Sustainable snacking: development of a functional snack using apple pomace powder

Development of a new beetroot snack: impact of pulsed electric fields (PEF) pre...

Introduction: Low-caliber vegetables are used to produce juices, flours and dried snacks. The valorization of non-marketable products through the development of new high value-added food products is aligned with current trends and contributes for a more sustainable and circular food sector. PEF is an emerging and promising technology with the potential to reduce freeze-drying time and improve the quality charac...

Reimagining waste: exploring the nutritional and biological power of a freeze-d...

Introduction: The global food industry is progressively adopting closed-loop systems to promote sustainability and resource efficiency. Upcycling of food by-products has emerged as a critical strategy within this paradigm, with the aim of minimising waste while maximising the use of nutrient-rich residues. Broccoli stalks, which are often discarded during processing, are rich in dietary fibre and bioactive comp...

Foresighting Scenarios for Green Hydrogen in Portugal: Systematization of Poten...

ABSTRACT: The use of green hydrogen has emerged as a promising avenue for facilitating the decarbonization of society. In this study, the potential futures of green hydrogen in Portugal, a key player in Europe's energy transition, are explored. Utilizing General Morphological Analysis combined with advanced clustering, the various political, social, and technological elements are analyzed to create a multifacet...

Waste to worth: characterization of apple pomace powder and its incorporation i...

Introduction: The by-products of the food industry, which are produced during the process of food manufacturing, are often regarded as waste, despite the fact that these by-products may contain valuable compounds with beneficial biological activity. For instance, the fruit and vegetable industry is responsible for the production of a wide range of by-products, including pulp, peel, seeds, skin, pomace, husks, p...

Unlocking the nutritional potential of broccoli stalks powders obtained via lyo...

Introduction: The food industry is increasingly embracing sustainable practices and circular economy principles to reduce environmental impact and improve resource efficiency (Rabbi and Amin, 2024). One promising approach involves the valorisation of vegetable by-products, traditionally considered waste, into value-added ingredients (Ramírez-Pulido et al., 2021). Broccoli stalks, often discarded during processi...

New food, new technology: innovative spreadable cream with strawberry syrup

A strawberry spreadable cream was developed, valorizing regional raw materials, contributing to food waste reduction and agri-food ecosystem sustainability. Spreadable creams are water-in-oil emulsions whose lipid phase normally contains a blend of vegetable oils, natural colourants, stabilizers, emulsifers, favourings, antioxidants, lecithin, and fat-soluble vitamins. The aqueous phase normally contains skim m...

New food, new technology: Innovative spreadable cream with strawberry syrup

A strawberry spreadable cream was developed, valorizing regional raw materials, contributing to food waste reduction and agri-food ecosystem sustainability. Spreadable creams are water-in-oil emulsions whose lipid phase normally contains a blend of vegetable oils, natural colourants, stabilizers, emulsifiers, flavourings, antioxidants, lecithin, and fat-soluble vitamins. The aqueous phase normally contains skim...