27 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...

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 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...

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...

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...

Modulatory effects of calcium-alginate encapsulated Akkermansia muciniphila in ...

Introduction: Gut microbiota are the collection of bacteria, archaea and eukarya that colonise the gastrointestinal tract of animals and humans [1]. Prebiotics, probiotics and postbiotics have a positive e=ect on improving intestinal homeostasis by modulating both the microbiota profile and metabolic functions. This modulation may lead to beneficial changes in the production of specific organic acids and the co...