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Implementation of Sustainable Development Goals in the dairy sector: perspectives on the use of agro-industrial side-streams to design functional foods

2022Journal article Open access
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dc.contributor.authorGranato, Daniel
dc.contributor.authorCarocho, Márcio
dc.contributor.authorBarros, Lillian
dc.contributor.authorZabetakis, Ioannis
dc.contributor.authorMocan, Andrei
dc.contributor.authorTsoupras, Alexandros
dc.contributor.authorCruz, Adriano Gomes
dc.contributor.authorPimentel, Tatiana Colombo
dc.date.accessioned2022-05-18T10:42:29Z
dc.date.available2022-05-18T10:42:29Z
dc.date.issued2022
dc.description.abstractFrom 2017 to 2020, global milk production ranged from 610,724 to 643,769 thousand tons, but the dairy industry still faces issues related to its carbon footprint and sustainability. According to the United Nations Sustainable Development Goals (SDGs), by 2030, food processors, governmental bodies, and consumers should take actions regarding food production patterns and consumption to decrease the generation of by-products and side-streams and increase their circularity by developing nutritious-rich products. Dairy products have traditionally been manufactured without bioactive ingredients to boost consumers’ health and well-being. To achieve the sustainability goals and the need to reformulate traditional dairy foods to make them more nutritious and reduce their carbon footprint, it is paramount to implement integrated approaches that embody the “farm to fork” ethos. Scope and approach: This review integrates concepts of food science, technology, nutrition, circular economy, and sustainability to provide an overview of the technological applications of dietary fibre, polyphenols, functional lipids, and carotenoids obtained from agro-industrial side-streams in dairy food formulations. Key findings and conclusions: Dairy processors can use bioactive ingredients and extracts obtained from agroindustrial side-streams to design potentially functional food models and tentatively market these products with nutritional claims or even with a health claim in case the bioactivity is verified in human intervention trials. This approach will increase the nutritional value of traditional dairy foods and contribute to circularity within food systems, reducing food waste, and enhancing human health.pt_PT
dc.description.sponsorshipThe authors are thankful to Flaticon (https://www.flaticon.com) and Biorender App (https://app.biorender.com/) for the icons used in the figures. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (UIDB/00690/2020). M. Carocho thanks FCT for his employment program–contract (CEEC-IND/00831/2018), and L. Barros also thanks the national funding by FCT through the institutional scientific employment program.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGranato, Daniel; Carocho, Márcio; Barros, Lillian; Zabetakis, Ioannis; Mocan, Andrei; Tsoupras, Alexandros; Cruz, Adriano Gomes; Pimentel, Tatiana Colombo (2022). Implementation of Sustainable Development Goals in the dairy sector: perspectives on the use of agro-industrial side-streams to design functional foods. Trends in Food Science & Technology. EISSN 0924-2244. 124, p. 128-139pt_PT
dc.identifier.doi10.1016/j.tifs.2022.04.009pt_PT
dc.identifier.urihttp://hdl.handle.net/10198/25481
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationMountain Research Center
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectDairy productspt_PT
dc.subjectFood valorisationpt_PT
dc.subjectSustainable productionpt_PT
dc.subjectCircular economypt_PT
dc.subjectFibre-rich foodspt_PT
dc.subjectBioactive compoundspt_PT
dc.titleImplementation of Sustainable Development Goals in the dairy sector: perspectives on the use of agro-industrial side-streams to design functional foodspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F00831%2F2018%2FCP1578%2FCT0001/PT
oaire.citation.endPage139pt_PT
oaire.citation.startPage128pt_PT
oaire.citation.titleTrends in Food Science & Technologypt_PT
oaire.citation.volume124pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
person.familyNameCarocho
person.familyNameBarros
person.givenNameMárcio
person.givenNameLillian
person.identifierawbWiiMAAAAJ&hl
person.identifier469085
person.identifier.ciencia-id5614-005B-5CF1
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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