Potential use of food waste in food processing to add nutritional value

Kusumasari, Septariawulan; Syabana, Mohamad Ana; Pamela, Vega Yoesepa; Meindrawan, Bayu

doi:10.1051/e3sconf/202448302006

Cited by 2 publications

(1 citation statement)

References 37 publications

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“…Frontiers in Food Science and Technology frontiersin.org (Kusumasari et al, 2024). The identification and extraction of these bioactive molecules enables the development of novel functional ingredients and nutritional supplements, which reduce waste and enhance sustainability.…”

Section: Bioactive Compounds In Food Wastementioning

confidence: 99%

Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications

Siddique,

Ali,

Arshad

et al. 2024

Front. Food. Sci. Technol.

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The issue of household waste management is a pervasive global concern. Household waste, especially food waste, comprises a reservoir of compounds with potential economic value, among which bioactive compounds prominently feature. These bioactive compounds, derived from natural chemical substances inherent in waste from animal and protein sources, offer nutritional benefits. Extracted bioactive compounds find versatile applications in various domains including textiles, cosmetics, nutraceuticals, food additives, and the agriculture sector. The extraction of such compounds is achieved through a diversity of techniques, including conventional methods alongside non-conventional green approaches such as extraction methods using enzymes, microwaves, or supercritical fluids. However, there is an increasing need for green and sustainable approaches, leading to bioactive-rich extracts with low environmental impact. This review thoroughly summarizes the origins, kinds, and characteristics of bioactive chemicals found in food waste. It also addresses the most promising and innovative methodologies for the recovery of functional bioactive compounds from waste materials that have been published recently. New technologies can meaningfully manage materials from household food waste. These bioactive compounds are valuable for food industrial applications.

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Section: Bioactive Compounds In Food Wastementioning

confidence: 99%

Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications

Siddique,

Ali,

Arshad

et al. 2024

Front. Food. Sci. Technol.

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Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough

Gallardo,

Vieira Júnior,

Martínez-Navarro

et al. 2024

Molecules

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In this study, the formulation of doughs was investigated using varying percentages of Agaricus bisporus flour, with the aim of utilizing mushroom stem fragments, typically considered production waste. The stem residues were collected from a mushroom cultivation facility, cleaned, and washed to remove impurities. The material was then subjected to two different drying methods: conventional dehydration and freeze-drying. After drying, the material was ground to produce mushroom flour. Doughs were formulated with different proportions of this flour and analyzed for texture profile, color, nutritional value, phenolic content, antioxidant activity, and sensory characteristics. The inclusion of mushroom flour resulted in darker doughs, particularly when the flour was obtained through conventional dehydration due to oxidation processes. This substitution also affected texture parameters, leading to increased hardness and reduced elasticity in most treatments compared to the control sample. In addition, cohesiveness progressively decreased from 0.35 in the control to 0.14 in the sample made with 100% dehydrated flour and 0.20 in the sample made with 100% freeze-dried flour, resulting in brittle doughs. The most significant impact on nutritional value was an increase in protein, fat, and dietary fiber levels, reaching values over 5% of crude fiber in the sample to which 50% of dehydrated mushroom flour was added. Additionally, mushroom flours exhibited a high proportion of phenolic compounds, reaching values near 700 mg gallic acid/100 g in the flour from freeze-dried samples and 320 mg gallic acid/100 g in the flour from dehydrated samples. These values reflect a higher content of phenolic compounds in products made with mushroom flours and an increased antioxidant capacity compared to the control sample. Sensory evaluation showed that the texture remained unaffected; however, flavor perception was altered at a 50% mushroom flour substitution. In terms of external appearance, only the 25% freeze-dried mushroom flour formulation was statistically similar to the control, while all other treatments were rated lower.

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Potential use of food waste in food processing to add nutritional value

Cited by 2 publications

References 37 publications

Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications

Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications

Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough

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