Advisor(s)
Abstract(s)
The concern about food and beverages is gaining importance for the general public in terms of health and more environmentally sustainable food products. Healthy foods imply the awareness on their safety, nutritional characteristics, and the potential inclusion of nutritive complements such as antioxidants, vitamins, and proteins, which promote a benefit to the consumer's health. Also, organic foods, with less added chemicals such as pesticides, are more demanded recently. The environmentally sustainable food production has to reconsider the wastes as by-products that can be transformed to provide valuable compounds (antioxidants, fiber, fuels, etc.) that could be used as new products or raw materials in the food industry or even applied in other sectors such as pharmaceutical, polymer, and energy industries. In this chapter, selected successful case studies in which food wastes are transformed into new products by using different separation and purification technologies will be shown. Furthermore, the use of different wild vegetables from natural environments as a source of valuable compounds and new ingredients will be described.
Description
Keywords
Biorefinery By-products Healthy New ingredients Recovery Valuable Waste
Pedagogical Context
Citation
Rodriguez-Lopez, Antonio D.; Melgar, Bruno; Conidi, Carmela; Barros, Lillian; Ferreira, Isabel C.F.R.; Cassano, Alfredo; Garcia-Castello, Esperanza M. (2020). Food industry by-products valorization and new ingredients: cases of study. In Sustainability of the food system: sovereignty, waste, and nutrients bioavailability. p. 71-99. ISBN 978-012818293-2