Development of Sodium Alginate Bioplastic Reinforced with Dried Orange Juice By-Product for Use in Packaging.

Pollution caused by nonrenewable plastics has driven the use of natural polymers. Similarly, the disposal of food waste still harms the environment. Considering both aspects, this study aimed to evaluate the effect of incorporating orange by-product powder (OBP) as a reinforcing material into sodium alginate films with glycerol.

Vegetable Waste in the Retail Sector: Evaluation and Possibilities for Use in New Product Development.

Food waste is a significant concern when it comes to food safety. It is a well-known fact that fruit and vegetable wastage is high worldwide; however, quantitative data, especially on such waste in the retail sector, are limited. Wasted vegetables are sources of essential dietary compounds, benefiting from their revalorization.

Safflower cake as an ingredient for a composite flour development towards a circular economy: extrusion versus conventional mixing.

Food waste is responsible for the loss of 1.3 billion tons of food, some of which are related to by-products with great nutritional and energy potential that are still underexplored, such as safflower cake derived from the oil extraction industry. Therefore, the aim of this study was to evaluate the effects of incorporating safflower cake (Carthamus tinctorius) and the mixing method used to produce composite wheat-based flour in order to develop a new ingredient.

Bioactive Ingredients for Safe and Health-Promoting Functional Foods.

A full ingredient or a portion of food utilized as food for specific therapeutic purposes is referred to as a functional food [...

Properties of Paperboard Coated with Natural Polymers and Polymer Blends: Effect of the Number of Coating Layers.

Paper is one of the packaging materials that presents a biodegradable character, being used in several areas; however, its barrier properties (gases and fat) and mechanics are reduced, which limits its application. Coating papers with synthetic polymers improve these properties, reducing their biodegradability and recyclability. The objective of this work was to develop and characterize coated paperboard, using the tape casting technique, with different ratios of film form agar-agar/chitosan (AA:CHI, 100:0, 50:50, and 0:100) and different numbers of coating layers (operating times for application of 14.

Production of Cookies Enriched with Bioactive Compounds through the Partial Replacement of Wheat Flour by Cocoa Bean Shells.

Approximately 500 thousand tons of cocoa bean shells (CSs) are generated annually and treated as waste. However, their composition is of great nutritional, technological, and economic interest due to their dietary fiber (46.4 to 60.

Consumers' Understanding of Ultra-Processed Foods.

Food classification systems have been proposed to improve food quality criteria. Among these systems, "processing level" has been used as a criterion. NOVA classification, as the denotation "ultra-processed" food (UPF), has been widely used in different countries.

The effect of baking conditions on protein digestibility, mineral and oxalate content of wheat breads.

Different baking conditions were used in order to evaluate its effects on bread aspects. Doughs were baked at 160, 190 and 220 °C, during 9, 12, 15 and 20 min, and characterized in relation to color change, oxalate and mineral concentration, and protein digestibility. The higher the baking temperature and time, the higher the crust color change, the lower the oxalate concentration, and the higher the amount of some macro minerals.

Electron beam irradiation to reduce the mycotoxin and microbial contaminations of cereal-based products: An overview.

The contamination of food commodities in various conditions along the production chain is the point of concern, especially among recent years. While different conventional methods for microbial and mycotoxin decontamination of cereal and cereal-based products were introduced, approaching of newly introduced techniques such as Electron Beam Irradiation (EBI) attracted notable attention. EBI is classified as a non-thermal method for decontamination with several advantages over conventional thermal treatments, including environmental friendly, time effective, and lower detrimental effects on the nutritional value of food products.

From Orange Juice By-Product in the Food Industry to a Functional Ingredient: Application in the Circular Economy.

In the orange juice industry, more than 50% of raw material becomes by-products that are rich in active compounds and have high nutritional content. Improved use of these by-products could represent a key strategy for a circular economy. The objective of this study was to produce a flour from orange juice by-product, characterize it, and then apply this flour to produce cookies.