The Reuse of Food By-Products to Formulate Enriched Foods

Marziliano, Maria; Conte, Amalia; Nobile, Matteo Del

doi:10.3390/foods2021-10945

Cited by 1 publication

(1 citation statement)

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“…The by-products possess a high concentration of bioactives, rendering them suitable for potential reuse. Taking into consideration the aforementioned perspective, to adopt the notion of a circular economy, it is plausible to convert waste into novel raw resources [3,4].…”

Section: Introductionmentioning

confidence: 99%

Red Onion Peel Powder as a Functional Ingredient for Manufacturing Ricotta Cheese

Lipșa,

Stoica,

Rațu

et al. 2024

Foods

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Onion (Allium cepa L.) is a vegetable widely cultivated and consumed due to its rich content in bioactive compounds. Red onion peel (ROP) powder, which is a by-product derived from the onion industry, has been attracting significant interest as a potential functional ingredient for improving the overall quality of foods. The present study explores the potential of ROP powder as a functional ingredient to improve the quality and nutritional value of whey cheese. Despite being frequently viewed as a food processing waste byproduct, ROP is a rich source of bioactive substances, including antioxidants, flavonoids, and dietary fiber, having antioxidant and antibacterial effects. The ROP extract exhibited high amounts of total polyphenols (119.69 ± 2.71 mg GAE/g dw) and antioxidant activity (82.35 ± 1.05%). Different quantities (1 and 3%) of ROP powder were added to cheese formulations, and the subsequent impact on the texture characteristics, sensory attributes, and phytochemical composition of the value-added cheeses was evaluated. The findings show that the addition of ROP powder improved the texture and the color of the cheeses, providing a visually appealing product. Additionally, adding the ROP powder significantly raised the amount of phytochemicals and antioxidant activity (17.08 ± 0.78 µmol TE/g dw for RCROP1, 24.55 ± 0.67 µmol TE/g dw for RCROP2) in the final product’s formulation. Moreover, adding powder to cheese is an effective way to increase the value of onion by-products and produce polyphenol-enriched cheese.

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Section: Introductionmentioning

confidence: 99%