Eco-Friendly Edible Packaging Systems Based on Live- MM5 for the Control of in Fresh Vegetables.

To meet consumer requirements for high quality food free of chemical additives, according to the principles of sustainability and respect for the environment, new “green” packaging solutions have been explored. The antibacterial activity of edible bioactive films and coatings, based on biomolecules from processing by-products and biomasses, added with the bacteriocin producer Lactobacillus kefiri MM5, has been determined in vegetables against L. monocytogenes NCTC 10888 (i) “in vitro” by a modified agar diffusion assay and (ii) “on food” during storage of artificially contaminated raw vegetable samples, after application of active films and coatings.

Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies.

Legumes have been known for centuries for their good nutritional properties. Unfortunately, during processing, from 5 to 25% of this production is wasted, generating by-products that can still be a rich source of useful compounds, such as proteins, which can still be used in food and feed formulations. The choice of the extraction technique is important to preserve the nutritional value of proteins since drastic conditions of pH and/or temperature could damage them.

State-of-the-Art Production Chains for Peas, Beans and Chickpeas-Valorization of Agro-Industrial Residues and Applications of Derived Extracts.

The world is confronted with the depletion of natural resources due to their unsustainable use and the increasing size of populations. In this context, the efficient use of by-products, residues and wastes generated from agro-industrial and food processing opens the perspective for a wide range of benefits. In particular, legume residues are produced yearly in very large amounts and may represent an interesting source of plant proteins that contribute to satisfying the steadily increasing global protein demand.