Valorization of Vegetable Fresh-Processing Residues as Functional Powdered Ingredients. A Review on the Potential Impact of Pretreatments and Drying Methods on Bioactive Compounds and Their Bioaccessibility

Abstract

Food waste is a worldwide concern as it represents a constant threat to the environment and a serious operational problem for the food industry. The by-products of fruits and vegetables being a valuable source of bioactive compounds have the potential to be reused and reintroduced in the agri-food chain. This circular approach contributes to a sustainable production system. In this context, a collaborative project with the primary sector for the integral valorization of the waste generated in the fresh-processing vegetable lines of an agricultural cooperative is currently being developed, particularly focused on cabbage, carrot, celery, and leek. The objective of this project is to transform vegetable wastes into functional powdered ingredients and be able to use them in food formulations in order to improve the nutritional profile of foods, contributing to the development of sustainable healthy diets. Through an exhaustive bibliographic review, this research studies the influence of pretreatments, drying and in vitro digestion on the bioactive compounds of vegetable residues, with the aim of identifying the appropriate production parameters to achieve an adequate functional and physicochemical profile of the final powders.

Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water

“…To control lipid oxidation in fresh ground meat preparations and extend their shelf-life, food additives with antioxidant properties are usually employed. In a clean label perspective of meat product formulation, synthetic food antioxidants could be replaced by natural extracts obtained from agri-food by-products and waste, which are rich in bioactive compounds (such as carotenoids, phenolic compounds, essential oils, or β-glucans) [ 9 , 10 ] that display different health properties, and antioxidant and antimicrobial activities. In this regard, one of the most interesting food by-products is olive mill wastewater (OMWW), which is generated during olive processing for the production of olive oils and is characterized by a high content of organic compounds (sugars, tannins, pectins, and phenolic substances) and mineral salts [ 11 ].…”

Organic waste valorisation towards circular and sustainable biocomposites

“…28,30 Organic waste valorisation is attracting increasing attention from fundamental and applied fields given the wide material availability and potential application areas. Although recent years have witnessed elegant review works on the application of biowaste, [31][32][33][34][35][36][37][38][39] the literature lacks a life cycle approach connecting the different available resources, the synthetic methods leading to different properties and applications, their end of life (biodegradability and toxicity) and their environmental impact. As highlighted in Fig.…”

Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review

“…The food industry produces a huge amount of fruit and vegetable residues or byproducts every year around the globe from many different sources [22]. Food waste is a worldwide concern as it represents a constant threat to the environment and a serious operational problem for the food industry [23]. It is estimated that food waste for fruits/vegetables is around 0.5 billion tons per year of the 1.3 billion tons of total waste [24].…”