Edible films produced from agrifood by-products and wastes

Jorge, André Mendes; Gaspar, Marisa C.; Henriques, Marta; Braga, Mara E.M.

doi:10.1016/j.ifset.2023.103442

Cited by 22 publications

(3 citation statements)

References 35 publications

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“…Crispbread with chickpea purée had the highest spectral intensity in the entire range compared to bean purée. For all samples, a broad peak of approximately 3000-3630 cm −1 was related to the stretching of the hydroxyl (-OH) groups of the galacturonic acid polymer [63], whereas the absorbance at approximately 2760-2980 cm −1 was attributed by distensions of the -CH 2 and -CH 3 groups and the stretching of -NH 3 (amides B) [64]. This may be related to the presence of hydrophobic methylene groups in the proteins and carbohydrates of crispbread.…”

Section: Ft-ir Spectra Of Crispbread With Legume Puréementioning

confidence: 97%

Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée

Szulc,

Galus

2024

Molecules

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Crispbread is gaining popularity as a healthy snack or bread substitute. This is a lightweight dry type of flat food that stays fresh for a very long time due to its lack of water and usually contains different types of grain flour, including gluten-containing wheat or rye flour. The incorporation of legume purée into crispbread represents an innovative approach to enhancing the nutritional profile and taste of the product. The rheological properties of various legume purées (chickpea, white bean, black bean, and red bean) mixed with citrus pectin were examined, revealing significant differences in fluid behavior and viscosity. Crispbread formulations were analyzed for water content and activity, color, structure, FT-IR spectra, water vapor adsorption isotherms, and sensory evaluation. The results showed the possibility of obtaining crispbread based on the purée of legumes and citrus pectin. Crispbread enriched with red bean purée exhibited low water activity (0.156) and water content (3.16%), along with a continuous porous structure, and received the highest sensory evaluation score among the products. These findings can be treated as a basis for the development of other innovative recipes and combinations using legumes.

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Section: Ft-ir Spectra Of Crispbread With Legume Puréementioning

confidence: 97%

Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée

Szulc,

Galus

2024

Molecules

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“…The interest in edible films has increased rapidly due to their abilities of inhibiting moisture migration, gases, and aroma and their properties to carry food ingredients, such as antioxidants, antimicrobials, and flavors ( Jorge et al, 2023 , Wang et al, 2023 ). Microbial contamination is a major factor that reduces food quality and shelf life during storage and even causes foodborne illness ( Zhang et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and antimicrobial properties of soy protein isolate films incorporating high internal phase emulsion loaded with thymol

Zhao,

Shi,

Ren

et al. 2024

Food Chemistry: X

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“…Worldwide, around 1.3 million tons per year of food produced for human consumption is lost or wasted and this is equivalent to a third of all food produced [4]; for this reason, the United Nations has delivered the 12th sustainable development goal (SDG), which aims to ensure sustainable consumption and production patterns [5]. These losses occur during the processing of fruits and vegetables, as substantial amounts of pulp, stalks, peels, or seeds are generated and are destined for disposal [6].…”

Section: Introductionmentioning

confidence: 99%

Harnessing Agri-Food Waste as a Source of Biopolymers for Agriculture

Valle,

Voss,

Calcio Gaudino

et al. 2024

Applied Sciences

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Nowadays, the world is facing a general problem of resource overconsumption and waste overproduction: to address these two issues, the United Nations delivered the 12th Sustainable Development Goal (SDG), which has the objective of ensuring sustainable consumption and production patterns. Currently, polymers are present in every aspect of our lives and have the disadvantage of mostly coming from fossil sources and causing pollution when disposed of the wrong way. Agriculture plays a key role in the overall world environmental issues, being responsible for the creation of between 13 and 21% of global greenhouse gas (GHG) emissions. Moreover, it represents a continuously growing field, producing large amounts of waste. These residues can cause serious environmental concerns and high costs when disposed. However, agri-food waste (AFW) is a natural source of natural biopolymers, such as lignin, cellulose, pectin, and starch, but can also be used as a substrate to produce other non-toxic and biodegradable biopolymers, such as chitosan, polyhydroxyalkanoates (PHAs), and polylactic acid (PLA) through microbial fermentation. These polymers find applications in agricultural practices such as mulching films, soil stabilizers, hydrogels, nanocarriers, and coating for seeds, fruits, and vegetables. The employment of AFW in the production of non-toxic, sustainable, and biodegradable biopolymers for their agricultural utilization is an example of a virtuous circular economy approach that could help agriculture to be more sustainable.

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Edible films produced from agrifood by-products and wastes

Cited by 22 publications

References 35 publications

Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée

Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée

Physicochemical and antimicrobial properties of soy protein isolate films incorporating high internal phase emulsion loaded with thymol

Harnessing Agri-Food Waste as a Source of Biopolymers for Agriculture

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