74 documents found, page 1 of 8

Advancing circular nutrition: the development of a freeze-dried snack based on ...

Aim: The upcycling of agri-food by-products presents a sustainable strategy for reducing waste and creating value-added products. This study aimed to develop a freeze-dried snack incorporating broccoli stalks, an often discarded by-product, and to characterise its nutritional composition, microbiological quality, physicochemical properties and bioactive potential. Method: Broccoli stalks were freeze-dried, mill...

Evaluation of the stability of Akkermansia muciniphila in a plant-based ice cre...

Objective: The growing demand for plant-based diets and interest in ancestral crops have driven the development of innovative functional foods, such as plant-based ice creams. Akkermansia muciniphila, a next-generation probiotic, is notable for its therapeutic potential and its ability to modulate metabolic and inflammatory disorders, including obesity and metabolic syndrome. However, its incorporation into fro...

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...

Development of functional chocolate incorporating Akkermansia muciniphila: the ...

Objective: This study evaluated the feasibility of using chocolate as a food matrix for delivering Akkermansia muciniphila, a next- generation probiotic known for improving gut barrier function and metabolic health. The research assessed the viability of A. muciniphila in three different chocolate formulations, characterised the chocolate’s biological characteristics, and evaluated the potential prebiotic and b...

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

The food industry is increasingly embracing sustainable practices and circular economy principles to reduce environmental impact and improve resource efficiency. One promising approach involves the valorisation of vegetable byproducts, traditionally considered waste, into value-added ingredients. Broccoli stalks, often discarded during processing, represent an underutilised by-product with valuable nutritional ...

Encapsulation of Akkermansia muciniphila in calcium-alginate matrix: a live bio...

Objective: Akkermansia muciniphila is a next-generation probiotic recognized for improving gut barrier function and metabolic health. However, ensuring its viability during processing, storage, and gastrointestinal transit remains a challenge. This study investigated calcium-alginate encapsulation as a strategy for enhancing the stability of A. muciniphila during refrigerated aerobic storage and gastrointestina...

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

This study aimed to develop a snack using apple pomace powder, with a focus on its nutritional composition, physicochemical properties, and bioactive potential, as a sustainable strategy for reducing waste in the food industry and concomitantly add value to food.

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

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...