9 documents found, page 1 of 1

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...

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...

Agrio et Emulsio – Development of fruity mustard creams with beets and berries

One of the goals was the development of new mustard creams with innovative colours and flavours. Mustard creams are oil-in-water emulsions, but the practice is linked to medieval french vinegar traditions, introduced by the confraternity of Maîtres Vinaigrier-Moutardier. In the classic process, mustard grains are matured by immersion in vinegar; the phenomenon combines acid and enzymatic actions and solid-liqui...

Storage Procedures Influence the Antioxidant Capacity of Bee Pollen

Bee products, including bee pollen, are known for their therapeutic and nutritional properties due to the presence of several nutrients (essential lipids and amino acids, fat-soluble and water-soluble vitamins and bioelements) as well as natural antioxidants, such as flavonoids (e.g.: kaempferol, quercetin, and isorhamnetin), phenolic acids (chlorogenic acid) and catechins. Therefore, given its health beneficia...