13 documents found, page 1 of 2

Turning agri-food by-products into functional ingredients: sustainable innovati...

Background: The food industry generates significant by-products, contributing to environmental challenges and resource inefficiencies. In response, there is growing interest in valorising these by-products, recognising their potential as sources of valuable compounds with economic and nutritional benefits (1). Among these, brewer’s spent yeast (BSY) and okara are promising residues rich in proteins, fibres, and...

Peptide-rich yeast fractions from brewer’s spent yeast: a scalable fractionatio...

Brewer’s spent yeast (BSY), a significant brewing by-product, poses environmental challenges and opportunities for valorization as a sustainable protein source. This study focuses on transforming BSY into high-value functional ingredients for food applications. A green, sustainable, and scalable process was developed to extract bioactive compounds from BSY at both laboratory and pilot scales, yielding peptide-r...

Revealing the potential brewer’s spent yeast: sustainable innovations for alter...

Background: Brewer’s spent yeast (BSY), the second most significant by-product of the brewing industry, represents an abundant biomass resource with considerable environmental implications due to its annual accumulation. This study aims to valorize BSY by-products producing differentiated functional extracts that can be used to formulate protein-rich snacks. By enhancing the value of this by-product, the resear...

The potential of acorn extract treatment on PUFAS oxidative stability: a case s...

Fish byproducts are valuable sources of Ω-3 polyunsaturated fatty acids (PUFAs). Their valorization potentially alleviates pressure on this sector. This study uses a circular economy approach to investigate the oil fraction from sardine cooking wastewater (SCW). Analysis of its fatty acid (FA) profile revealed promising PUFA levels. However, PUFAs are highly susceptible to oxidation, prompting the exploration o...

Revealing the potential brewer’s spent yeast: sustainable innovations for alter...

Introduction: Brewer’s spent yeast (BSY), a major brewing by-product, accumulates annually, posing environmental challenges [1]. Research highlights BSY’s potential as a sustainable alternative protein source in animal feed and human food. With the market expected to reach $2.17 billion by 2030, BSY offers a promising solution for waste reduction and protein replacement. However, more research is needed to opti...

Membrane fractionation of Cynara cardunculus swine blood hydrolysate: ingredien...

This work proposes an innovative approach to valorise swine blood based on enzymatic hydrolysis and membrane fractionations. Hydrolysis with Cynara cardunculus enzymes, followed by microfiltration and double nanofiltration generated three high protein fractions, retentate of microfiltration (RMF; >0.5 µm) and retentate of nanofiltration (RNF; >3 kDa) with approximately 90% of protein on a dry basis and filtrate...

Inhibition of fish cooking wastewater oxidation with acorn extract

A new valorisation approach of porcine blood based on enzymatic hydrolysis and ...

Blood is one of the main meat industry by-products, which possess an interesting nutritional value and components with potential as a functionalingredient1. In this study, a new valorisation approach based on enzymatic hydrolysis and membrane technology was developed. Swine blood was cooked and enzymatically hydrolysed with Cynara cardunculusL. After hydrolysis, the product was filtered and the liquid fraction ...

Novel eco-friendly method to extract keratin from hair

Pig slaughtering for meat production is a major worldwide industry that generates many byproducts that can cause environmental problems. Nonetheless, it is possible to have a management of these residues toward the reuse and valorization of these byproducts. One opportunity focuses on the extraction of value-added compounds such as keratin since pig hair is composed by 80% of this protein. There are some method...

Training requirements for agro-food industry in Portugal

Agro-food companies are aware that the technical and soft skills of their employees directly in uence business performance and, consequently, improving those skills will enhance the e ectiveness and e - ciency of their companies. This paper presents the main results of the AgriTraining project \Training requirements for the agro-food industry". Activities in pursuit of the objectives of this project involved: (...