Application of Agri-Food By-Products in the Food Industry

Rațu, R. N.; Veleșcu, Ionuț Dumitru; Stoica, Florina; Usturoi, A.; Arsenoaia, Vlad Nicolae; CRIVEI, Ioana Cristina; Postolache, Alina Narcisa; Lipșa, F. D.; Filipov, Feodor; Florea, A. M.; Chițea, Mihai; Brumă, Ioan Sebastian

doi:10.3390/agriculture13081559

Cited by 36 publications

(11 citation statements)

References 157 publications

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“…This root vegetable contains minerals (Ca, P, Mg, and Fe), proteins, carbohydrates, dietary fiber, vitamins A, B1, B2, B6, B9, C, E, and K, and bioactive substances. Because bioactive components are present, it has significant health-promoting qualities and substantial antioxidant activity [9,10].…”

Section: Million Tonsmentioning

confidence: 99%

Application of Pomace Powder of Black Carrot as a Natural Food Ingredient in Yoghurt

Stoica,

Rațu,

Motrescu

et al. 2024

Foods

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Researchers and food manufacturers are investigating the use of fruit and vegetable by-products as nutrient-dense food ingredients in response to increasing consumer requests for healthier and more natural foods. Black carrot (Daucus carota L.), a root vegetable variety of deep purple carrot, is a valuable source of nutrients with excellent health benefits and nutraceutical effects. Black carrot pomace (BCP), a by-product of industrial juice extraction, is abundant in bioactive compounds, dietary fiber, antioxidants, and pigments such as anthocyanins. Value addition and sustainability are perspectives provided by using this underutilized agricultural by-product in food applications. With an emphasis on BCP powder’s effects on phytochemical and physicochemical qualities, mineral and color characteristics, and sensory aspects, this study aims to assess the effects of adding BCP powder to yogurt formulations. The findings show that the addition of BCP powder improved the nutritional, and the color of the yogurts, providing a visually appealing product. Moreover, adding the BCP powder raised the amount of phytochemicals and the antioxidant activity in the final product’s formulation. The manufacturing of such products can not only aid in promoting sustainable food production but also offer consumers a wider range of innovative food options with improved properties.

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Section: Million Tonsmentioning

confidence: 99%

Application of Pomace Powder of Black Carrot as a Natural Food Ingredient in Yoghurt

Stoica,

Rațu,

Motrescu

et al. 2024

Foods

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“…For an extended period, products derived from milk processing have traditionally been regarded as waste [ 7 ]. Strategies for handling this waste included using it as fertilizer or animal feed, converting it to biogas or ethanol, or discharging it into municipal sewage systems or soil [ 8 , 9 ]. The last option mentioned could potentially lead to environmental pollution because of the elevated levels of dissolved organic substances, such as proteins, fats, and lactose.…”

Section: Introductionmentioning

confidence: 99%

Food Safety Assessment and Nutraceutical Outcomes of Dairy By-Products: Ovine Milk Whey as Wound Repair Enhancer on Injured Human Primary Gingival Fibroblasts

Ceniti,

Di Vito,

Ambrosio

et al. 2024

Foods

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The valorization of milk whey appears to be a promising strategy for managing by-products from dairy food industries, which incur demanding economic costs for treatment and/or disposal. Thanks to its numerous bioactive components, whey is expected to be increasingly incorporated into foods in the future. We investigated the safety of ovine milk whey through in vitro experiments on human primary gingival fibroblast (HGF-1) proliferation and wound healing. Fibroblasts play a crucial role in the repair processes from the late inflammatory phase until the final stages. Cells treated with varying concentrations of ovine whey (0.01%, 0.1%, 1%, and 10%) were able to close wounds more rapidly than vehicle-treated cells. Time- and dose-dependent responses were observed in cell populations exposed to ovine whey. Specifically, wounds treated with 0.1% and 10% milk whey showed better migratory capabilities compared to those treated with 0.01% and 1% milk whey after 24 and 48 h. In addition, ovine milk whey stimulates extracellular matrix deposition, as evidenced by the increasing levels of CD44 antigen density evaluated through FACS analysis, as well as COL1A1 expression measured both via RT-qPCR and immunofluorescence. This phenomenon was particularly evident at concentrations of 0.01% and 10%. Ensuring quality and safety has become a major concern for health authorities in the food industry. Our findings suggest that ovine milk whey is safe and possesses regenerative properties. It facilitates tissue re-establishment following exposure to environmental stress, particularly accelerating gingival wound closure.

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“…Agro-food by-products of both plant (e.g., pulp, peel, seeds, pomace, husks, pods, stems, roots, tuber and oil crops residues, cereal bran, hulls, and spent grain) and animal origins (e.g., blood, bones, fatty tissues, internal organs, meat trimmings, and skin) are mainly generated during primary production or processing stages. These by-products could serve as sources of dietary fibers, lipids, proteins, and other nutrients or could be utilized as raw materials (6)(7)(8)(9)(10)(11)(12). One of the solutions proposed in the field of research and innovation is the valorization of food by-products and side streams for the manufacturing of food and feed.…”

Section: Introductionmentioning

confidence: 99%

“…One of the solutions proposed in the field of research and innovation is the valorization of food by-products and side streams for the manufacturing of food and feed. This approach could offer various environmental and economic advantages (6)(7)(8)(9)(10)(11)(12).…”

Section: Introductionmentioning

confidence: 99%

Novel foods, food enzymes, and food additives derived from food by-products of plant or animal origin: principles and overview of the EFSA safety assessment

Precup,

Marini,

Zakidou

et al. 2024

Front. Nutr.

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The European Union (EU) is committed to transitioning toward a circular economy model, with food waste being one of the areas to be targeted. To close the loop of food waste generated during food processing and discarded at the retail or consumption phases, research and innovation parties proposed to valorize agro-food by-products to produce novel foods and food improvement agents (food additives, food enzymes, and food flavorings). In the EU, the authorization of such novel foods and food improvement agents is governed by different regulatory frameworks. A centralized safety assessment by the European Food Safety Authority (EFSA) is the prerequisite for their authorization through the so-called Union Lists. Up to December 2023, EFSA published 45 scientific opinions on the safety of novel foods, food enzymes, and food additives derived from by-products of plant and animal origin. The current study illustrates examples of these by-products for the production of novel foods or food improvement agents and the data requirements behind their respective safety assessments conducted by EFSA. In this review, applications on novel foods, food enzymes, and food additives received by EFSA were screened and analyzed to find the common scientific requirements and differences in terms of the safety evaluation of such products. Various by-products (i.e., corncobs, coffee husks, spent grains of barley and rice, grape pomace, pumpkin peels, bovine whey, eggshells, shrimp heads, and animal organs or tissues) were described in the applications as being processed (extraction, physical treatments, and chemical and enzymatic reactions) to obtain novel foods and food improvement agents. The heterogeneity and complexity of these products emphasize the challenge of their safety assessment, depending on the characteristics of each product. However, as this study shows, the scientific requirements underpinning their safety do not differ substantially in the different regulated product areas considered, with similar information needed to assess their safety in terms of identity, production process, compositional characterization, proposed/intended uses and exposure assessment, toxicological information, and allergenicity data. Additional nutritional information and data on the history of use are required in the case of novel foods.

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Application of Agri-Food By-Products in the Food Industry

Cited by 36 publications

References 157 publications

Application of Pomace Powder of Black Carrot as a Natural Food Ingredient in Yoghurt

Application of Pomace Powder of Black Carrot as a Natural Food Ingredient in Yoghurt

Food Safety Assessment and Nutraceutical Outcomes of Dairy By-Products: Ovine Milk Whey as Wound Repair Enhancer on Injured Human Primary Gingival Fibroblasts

Novel foods, food enzymes, and food additives derived from food by-products of plant or animal origin: principles and overview of the EFSA safety assessment

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