Agro-Food Chain By-Products and Plant Origin Food to Obtain High-Value-Added Foods
This Reprint, based on a Special Issue, examines the rising consumer demand for sustainable, health-promoting plant-based foods and the opportunities for valorizing agro-food by-products in this domain. Health and environmental concerns have spurred producers to develop new plant-based products and...
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| Ձևաչափ: | Online |
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| Լեզու: | անգլերեն |
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MDPI - Multidisciplinary Digital Publishing Institute
2025
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| Խորագրեր: | |
| Առցանց հասանելիություն: | ONIX_20250220_9783725826612_377 |
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Չկան պիտակներ, Եղեք առաջինը, ով նշում է այս գրառումը!
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| _version_ | 1869522194263965696 |
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| collection | Directory of Open Access Books |
| description | This Reprint, based on a Special Issue, examines the rising consumer demand for sustainable, health-promoting plant-based foods and the opportunities for valorizing agro-food by-products in this domain. Health and environmental concerns have spurred producers to develop new plant-based products and incorporate food chain by-products, such as sesame meal, carrot pomace, and saffron petals, as innovative ingredients. These underutilized resources have been shown to offer valuable functional, antioxidant, and nutritional properties due to their bioactive compounds, such as polyphenols, carotenoids, betalains, glucosinolates, vitamins, minerals, and fiber. The studies in this Issue highlight the role of these bioactive compounds in enhancing food functionality and meeting consumer expectations for health-enhancing products. By investigating alternative proteins and functional ingredients derived from food waste, these works demonstrate how product innovation can simultaneously address health and sustainability challenges. Additionally, this collection underscores the popularity of plant-based products with environmentally conscious consumers, reinforcing a trend where companies are investing in new formulations that satisfy both taste and sustainability demands. Together, these contributions represent a critical exploration of the intersection between health, innovation, and sustainability. |
| format | Online |
| id | doab-20.500.12854ir-153013 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1530132025-02-20T13:25:42Z Agro-Food Chain By-Products and Plant Origin Food to Obtain High-Value-Added Foods Nardone, Gianluca Viscecchia, Rosaria Bimbo, Francesco Opuntia ficus-indica L. Opuntia dillenii supercritical fluid extraction antioxidant activity chemical characterization fresh food quality apple Australia firmness weight loss experimental investigations coenzyme Q10 food by-products food waste ultrasonic extraction 2-propanol extracts high-performance liquid chromatography diode-array detection spelt flour grape pomace composite flour pastry products phytochemical compounds antioxidant properties olive olive byproduct olive leaf extract poultry laying hens antioxidants egg quality Rubus idaeus drying phenolic compounds functional ingredients bakery products sensory properties Industry 4.0 agriculture food industry social economy environment regeneration food innovation sustainability biomolecules nutrition wellbeing valorisation rice protein spirulina protein pea protein soy protein plant-based diet thermal properties rheological properties protein processing vacuum-dried saffron petal bioactive compounds response surface methodology acidified-ethanol solvent ultrasound treatment optimal extraction conditions broccoli microgreens amaranth microgreens red beet microgreens microgreen juices apigenin C-glycosides food residues green extraction natural colorants food colorants RGB color model nanotechnology carrot pomace functional properties freeze-drying dehydration dietary fibers carotenoids sesame seed protein isolate sesame seed globulin plant-based proteins food protein amyloids agri-food residue valorization n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes This Reprint, based on a Special Issue, examines the rising consumer demand for sustainable, health-promoting plant-based foods and the opportunities for valorizing agro-food by-products in this domain. Health and environmental concerns have spurred producers to develop new plant-based products and incorporate food chain by-products, such as sesame meal, carrot pomace, and saffron petals, as innovative ingredients. These underutilized resources have been shown to offer valuable functional, antioxidant, and nutritional properties due to their bioactive compounds, such as polyphenols, carotenoids, betalains, glucosinolates, vitamins, minerals, and fiber. The studies in this Issue highlight the role of these bioactive compounds in enhancing food functionality and meeting consumer expectations for health-enhancing products. By investigating alternative proteins and functional ingredients derived from food waste, these works demonstrate how product innovation can simultaneously address health and sustainability challenges. Additionally, this collection underscores the popularity of plant-based products with environmentally conscious consumers, reinforcing a trend where companies are investing in new formulations that satisfy both taste and sustainability demands. Together, these contributions represent a critical exploration of the intersection between health, innovation, and sustainability. 2025-02-20T13:25:39Z 2025-02-20T13:25:39Z 2024 book ONIX_20250220_9783725826612_377 9783725826612 9783725826629 https://directory.doabooks.org/handle/20.500.12854/153013 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/10381 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-2662-9 10.3390/books978-3-7258-2662-9 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725826612 9783725826629 302 Basel open access |
| spellingShingle | Opuntia ficus-indica L. Opuntia dillenii supercritical fluid extraction antioxidant activity chemical characterization fresh food quality apple Australia firmness weight loss experimental investigations coenzyme Q10 food by-products food waste ultrasonic extraction 2-propanol extracts high-performance liquid chromatography diode-array detection spelt flour grape pomace composite flour pastry products phytochemical compounds antioxidant properties olive olive byproduct olive leaf extract poultry laying hens antioxidants egg quality Rubus idaeus drying phenolic compounds functional ingredients bakery products sensory properties Industry 4.0 agriculture food industry social economy environment regeneration food innovation sustainability biomolecules nutrition wellbeing valorisation rice protein spirulina protein pea protein soy protein plant-based diet thermal properties rheological properties protein processing vacuum-dried saffron petal bioactive compounds response surface methodology acidified-ethanol solvent ultrasound treatment optimal extraction conditions broccoli microgreens amaranth microgreens red beet microgreens microgreen juices apigenin C-glycosides food residues green extraction natural colorants food colorants RGB color model nanotechnology carrot pomace functional properties freeze-drying dehydration dietary fibers carotenoids sesame seed protein isolate sesame seed globulin plant-based proteins food protein amyloids agri-food residue valorization n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes Agro-Food Chain By-Products and Plant Origin Food to Obtain High-Value-Added Foods |
| title | Agro-Food Chain By-Products and Plant Origin Food to Obtain High-Value-Added Foods |
| title_full | Agro-Food Chain By-Products and Plant Origin Food to Obtain High-Value-Added Foods |
| title_fullStr | Agro-Food Chain By-Products and Plant Origin Food to Obtain High-Value-Added Foods |
| title_full_unstemmed | Agro-Food Chain By-Products and Plant Origin Food to Obtain High-Value-Added Foods |
| title_short | Agro-Food Chain By-Products and Plant Origin Food to Obtain High-Value-Added Foods |
| title_sort | agro food chain by products and plant origin food to obtain high value added foods |
| topic | Opuntia ficus-indica L. Opuntia dillenii supercritical fluid extraction antioxidant activity chemical characterization fresh food quality apple Australia firmness weight loss experimental investigations coenzyme Q10 food by-products food waste ultrasonic extraction 2-propanol extracts high-performance liquid chromatography diode-array detection spelt flour grape pomace composite flour pastry products phytochemical compounds antioxidant properties olive olive byproduct olive leaf extract poultry laying hens antioxidants egg quality Rubus idaeus drying phenolic compounds functional ingredients bakery products sensory properties Industry 4.0 agriculture food industry social economy environment regeneration food innovation sustainability biomolecules nutrition wellbeing valorisation rice protein spirulina protein pea protein soy protein plant-based diet thermal properties rheological properties protein processing vacuum-dried saffron petal bioactive compounds response surface methodology acidified-ethanol solvent ultrasound treatment optimal extraction conditions broccoli microgreens amaranth microgreens red beet microgreens microgreen juices apigenin C-glycosides food residues green extraction natural colorants food colorants RGB color model nanotechnology carrot pomace functional properties freeze-drying dehydration dietary fibers carotenoids sesame seed protein isolate sesame seed globulin plant-based proteins food protein amyloids agri-food residue valorization n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes |
| topic_facet | Opuntia ficus-indica L. Opuntia dillenii supercritical fluid extraction antioxidant activity chemical characterization fresh food quality apple Australia firmness weight loss experimental investigations coenzyme Q10 food by-products food waste ultrasonic extraction 2-propanol extracts high-performance liquid chromatography diode-array detection spelt flour grape pomace composite flour pastry products phytochemical compounds antioxidant properties olive olive byproduct olive leaf extract poultry laying hens antioxidants egg quality Rubus idaeus drying phenolic compounds functional ingredients bakery products sensory properties Industry 4.0 agriculture food industry social economy environment regeneration food innovation sustainability biomolecules nutrition wellbeing valorisation rice protein spirulina protein pea protein soy protein plant-based diet thermal properties rheological properties protein processing vacuum-dried saffron petal bioactive compounds response surface methodology acidified-ethanol solvent ultrasound treatment optimal extraction conditions broccoli microgreens amaranth microgreens red beet microgreens microgreen juices apigenin C-glycosides food residues green extraction natural colorants food colorants RGB color model nanotechnology carrot pomace functional properties freeze-drying dehydration dietary fibers carotenoids sesame seed protein isolate sesame seed globulin plant-based proteins food protein amyloids agri-food residue valorization n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes |
| url | ONIX_20250220_9783725826612_377 |