65 documents found, page 1 of 7

In vitro evaluation of biological properties of high-added value ingredients (d...

The commercialization of fresh dates results in a significant amount of waste, with approximately 30 % of dates being discarded due to low-grade classification. To combat food waste, value-added products, such as previously dried and milled date powder and date juice, have been obtained from date co-products using environmentally friendly processes. Fresh dates contain a number of valuable nutritional component...

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...

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...

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

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 ...

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...

In silica analysis of gad gene presence in classic and next-generation probiotics

Gamma-aminobutyric acid (GABA) is primarily produced in microbes through a GAD enzyme-mediated decarboxylation of L-glutamate, with pyridoxal 5’- phosphate (PLP) as a co-factor (Yogeswara et al., 2020). While studies have focused on pathogenic bacteria, metagenomic analysis shows gut-colonising bacteria also encode the gad gene. The GAD enzyme, encoded by gadA, gadB, or both, mediates GABA synthesis in bacteria...

Modulatory effects in microbiota metabolic function triggered by calcium-algina...

Probiotics are live microorganisms, that when consumed in suitable amounts, confer a health benefit on the host (Hill et al., 2014). Specifically, they may exert a positive effect on improving intestinal homeostasis by modulating both the microbiota profile and metabolic functions. This modulation may conduct to beneficial alterations in the production of specific organic acids and the consumption of extracellu...

What is the most effective method for reducing the microbial load in date paste?

Date paste's high moisture and sugar content, which nourishes microorganisms such as bacteria and molds, makes it susceptible to microbial contamination. These conditions are inherent to its composition and processing methods (Zamir et al., 2018, Muñoz-Tebar et al., 2023). Ensuring low microbial load in date paste is crucial for safety, compliance, and quality (Zamir et al., 2018). Contamination can cause illne...

Avaliação do potencial prebiótico das “farinhas” de batata-doce e bagaço de pêra

O desperdício alimentar, uma forma de biowaste comum a nível global, é um dos maiores desafios de sustentabilidade que a indústria alimentar enfrenta. A indústria de frutas e hortícolas destaca-se neste contexto, sendo responsável por 25 a 30% do total, incluindo resíduos como cascas, sementes e bagaço [1,2]. A valorização deste tipo de resíduos constitui uma estratégia que visa transformar estes em produtos de...