Films for Food From Ingredient Waste

Flôres, Simone Hickmann; Rios, Alessandro de Oliveira; Iahnke, Aline O.S.; Campo, Camila de; Vargas, Carolina Galarza; Santos, Cassandra Dalle Mulle; Caetano, Karine dos Santos; Stoll, Liana; Crizel, Tainara de Moraes

doi:10.1016/b978-0-08-100596-5.21366-8

Cited by 8 publications

(4 citation statements)

References 331 publications

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“…In this area, HPH has been applied for the valorization of agrifood byproducts with two objectives: (i) to increase the extractability of intracellular or cell wall structural components, and (ii) to improve the technological functionality of biomolecules from food byproducts. Most agri-food wastes or byproducts are rich in fibrous material and, in some cases, in proteins or bioactive compounds which are of interest to the food industry for use as food ingredients [ 37 ] or as sustainable packaging materials [ 38 ]. HPH induces cells disruption, favoring the release of structural and intracellular contents.…”

Section: Extraction and Technological Functionality Improvement Ofmentioning

confidence: 99%

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

et al. 2020

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Interest in high homogenization pressure technology has grown over the years. It is a green technology with low energy consumption that does not generate high CO2 emissions or polluting effluents. Its main food applications derive from its effect on particle size, causing a more homogeneous distribution of fluid elements (particles, globules, droplets, aggregates, etc.) and favoring the release of intracellular components, and from its effect on the structure and configuration of chemical components such as polyphenols and macromolecules such as carbohydrates (fibers) and proteins (also microorganisms and enzymes). The challenges of the 21st century are leading the processed food industry towards the creation of food of high nutritional quality and the use of waste to obtain ingredients with specific properties. For this purpose, soft and nonthermal technologies such as high pressure homogenization have huge potential. The objective of this work is to review how the need to combine safety, functionality and sustainability in the food industry has conditioned the application of high-pressure homogenization technology in the last decade.

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Section: Extraction and Technological Functionality Improvement Ofmentioning

confidence: 99%

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

et al. 2020

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“…In this area, HPH has been applied for valorisation of agrifood by-products with two different objectives: to increase extractability of intracellular or cell wall structural components and to improve technologic functionality of biomolecules from food by-products. Most agri-food wastes or by-products are rich in fibrous material and, in some cases, in proteins or bioactive compounds of interest for the food industry to be used as food ingredients [37], or either to be used as environmentally safe and sustainable packaging materials [38]. HPH induces cells disruption favouring the release of structural and intracellular content and consequently its valorisation.…”

Section: Extraction and Technological Functionality Improvement Of Prmentioning

confidence: 99%

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

Mesa

Hinestroza-Córdoba

Barrera

et al. 2020

Preprint

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The interest in high homogenization pressure technology has grown over the years. It is a green technology with low energy consumption, not generating high CO2 emissions or polluting effluents. The main food applications derive from its effect on particle size, causing a more homogeneous distribution of fluid elements (particles, globules, droplets, aggregates, etc.) and favouring the release of intracellular components; and its effect on the structure and configuration of chemical components such as polyphenols and macromolecules such as carbohydrates (fibres) and proteins (also microorganisms and enzymes). The challenges of the 21st century lead food industry processing towards obtaining food with high nutritional quality and taking advantage of waste to obtain ingredients with specific properties. For this purpose, soft and non-thermal technologies such as high pressures homogenization have a huge potential. The objective of this work is to review how the need to combine safety, functionality and sustainability in food industry has conditioned the last decade applications of high-pressure homogenization technology.

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“…Many hydroxyl groups are connected in protein film, forming hydrogen bonds, and making them strong protein films. The advantage of using whey protein in the packaging field as it has a better barrier, mechanical properties (Calva‐Estrada et al., 2019 ; Chen et al., 2019 ; Flôres et al., 2017 ). To get barrier and antimicrobial properties, many researchers have proposed adding essential oil extracted from plants in the form of nanoemulsion to the packaging application (Otoni et al., 2014 ; Prakash et al., 2018 ; Salvia‐Trujillo et al., 2015 ).…”

Section: Introductionmentioning

confidence: 99%

Ultrasound‐assisted synthesis of nanoemulsion/protein blend for packaging application

Benimana

Potoroko

Pathak

et al. 2022

Food Science & Nutrition

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Films for Food From Ingredient Waste

Cited by 8 publications

References 331 publications

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

Ultrasound‐assisted synthesis of nanoemulsion/protein blend for packaging application

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