Opportunities for the valorization of waste generated by the plant-based milk substitutes industry

Lorente, D.; Serna, Stevens Duarte; Betoret, Ester; Betoret, Noelia

doi:10.1016/b978-0-323-88510-2.00004-x

Cited by 8 publications

(3 citation statements)

References 96 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, this poses challenges for consumers with lactose intolerance and milk protein allergies, limiting their accessibility and consumption (Gerliani et al ., 2019). Consequently, fermented beverages utilising plant by‐products are gaining popularity due to their advantageous composition (Lorente et al ., 2023; Liu et al ., 2023a). During the fermentation process, soybean residues were found to enhance the bioactivity and bioavailability of isoflavones, making them a highly promising raw material for the production of plant‐based fermented beverages (Alexandre et al ., 2023).…”

Section: Application For Foodmentioning

confidence: 99%

New applications of soybean residues in food development

Cao,

Xie,

Zhou

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummarySoybean residue plays an important role in the food industry as a by‐product of soybean processing, especially for functional foods which are beneficial for human health. It can significantly augment the protein, dietary fibre and other crucial nutrients in food products. This fortification process can not only help in regulating blood glucose levels and minimising the risk of obesity but also play an imperative role in offering medicinal benefits to diabetic patients. In the past few years, soybean residues have been found extensive application in functional food items like noodles, cakes, meat products, beverages and seasoning, which have gained significant traction among consumers. Therefore, the utilisation of soybean residues in the food industry presents significant potential for growth and serves as a valuable source of guidance and inspiration for the advancement of functional foods.

show abstract

Section: Application For Foodmentioning

confidence: 99%

New applications of soybean residues in food development

Cao,

Xie,

Zhou

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Moreover, in recent years, plant-based beverages have gained immense popularity, either due to the increase in lactose intolerance or for ideological reasons. Among them, almond-based vegetable drinks stand out [ 14 ]. The production process is straightforward, involving a solid–liquid extraction using water as a solvent.…”

Section: Introductionmentioning

confidence: 99%

Shelf Life and Functional Quality of Almond Bagasse Powders as Influenced by Dehydration and Storing Conditions

Duarte,

Betoret,

Betoret

2024

Foods

View full text Add to dashboard Cite

Almond bagasse resulting after the production of almond-based drinks represents a promising by-product with potential for use as a functional ingredient. To facilitate its utilization, the stability of this material can be achieved through dehydration processes such as hot air drying or freeze-drying. Nevertheless, owing to its high fat content, almond bagasse is prone to lipid oxidation, which could result in undesirable quality. Therefore, the objective of this work was to assess the impact of dehydration (by hot air drying at 60 and 70 °C and by freeze-drying) and storage (at room temperature and in accelerated conditions) on the functional quality and stability of almond bagasse powder. Throughout the dehydration process, it was observed that antioxidant compounds were preserved without significant differences among dehydration treatments. These compounds increased over the storage period, especially in the samples treated with hot air. Regarding antiradical capacity, the hot-air-dried samples showed higher values than the freeze-dried ones, although in all cases, it increased during storage. For total phenols in samples air-dried at 70 °C, increases of more than 50% were observed. The acidity and peroxide index were increased in the extended storage period, although they did not reach critical values. Samples stored for 180 days showed peroxide values ranging from 10 to 12.8 meq O2/kg dry matter for samples stored at room temperature and from 14.7 to 23 meq O2/kg dry matter for samples subjected to accelerated storage.

show abstract

“…In the manufacturing process, the raw material is soaked in water, milled, and filtered, resulting in a liquid phase that will constitute the vegetable beverage. The remaining solid material is usually referred to as press cake or bagasse, and it is usually discarded or used for animal feed or as fertilizer [6].…”

Section: Introductionmentioning

confidence: 99%

Integral Recovery of Almond Bagasse through Dehydration: Physico-Chemical and Technological Properties and Hot Air-Drying Modelling

et al. 2023

View full text Add to dashboard Cite

Recovering waste from industrial food processes and developing new healthy foods as plant protein sources has been a major focus of scientific research and industrial innovation in food. Thus, the consumption of plant-based beverages from soy, oat, or almond has been promoted. In the case of almonds, the resulting solid bagasse has an interesting nutritional profile and its transformation into a powdered product could be a valuable option for the food industry. The main objective of this work was to determine the effect of hot air drying at 60 and 70 °C and freeze-drying on the physicochemical, water interaction, emulsifying and antioxidant properties of powdered almond bagasse. Furthermore, hot air-drying curves have been modelled and isotherms at 20 °C have been performed. The proximate composition of the powder revealed a protein content of 15% and a fat content of 25%, which makes it a remarkably different powder from those obtained from other vegetable residues such as fruits and vegetables. This composition was decisive in the effect of the drying method and drying temperature, and no significant differences were observed on the physico-chemical or antioxidant properties regardless of the drying method used. However, freeze-drying resulted in a powder with a more homogeneous particle size distribution and better oil-interaction properties, especially with higher emulsifying activity and stability.

show abstract

Opportunities for the valorization of waste generated by the plant-based milk substitutes industry

Cited by 8 publications

References 96 publications

New applications of soybean residues in food development

New applications of soybean residues in food development

Shelf Life and Functional Quality of Almond Bagasse Powders as Influenced by Dehydration and Storing Conditions

Integral Recovery of Almond Bagasse through Dehydration: Physico-Chemical and Technological Properties and Hot Air-Drying Modelling

Contact Info

Product

Resources

About