Agri-food companies produce large quantities of plant by-products that in many instances contain functional bioactive compounds. This review summarizes the main applications of agro-industrial by-products in cheesemaking, considering their bioactivities and functional properties. Polyphenol-rich by-products increase antioxidant and antimicrobial activity in cheeses, positively impacting their shelf life. Contrasting results have been obtained regarding the color and sensory properties of enriched cheeses depending on the selected by-products and on the technology adopted for the extract preparation. Furthermore, functional compounds in cheeses perform a prebiotic function and their bioavailability improves human health. Overall, the use of agri-food by-products in cheese formulation can offer benefits for agri-food chain sustainability and consumer health.
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http://dx.doi.org/10.3390/antiox12030660 | DOI Listing |
Food Funct
March 2025
Department of Pharmacy, Faculty of Health Sciences, Universidad San Jorge, 50830, Zaragoza, Spain.
Apples ( Borkh.) are one of the most consumed fruits around the world with a high production of peels as wastes and by-products. In this work, peels from different commercial and local apple samples are explored as a source of phenolic bioactive compounds that could be directly related to the prevention of type 2 diabetes.
View Article and Find Full Text PDFCrit Rev Food Sci Nutr
March 2025
School of Agriculture and Food Science, University College Dublin, Dublin, Ireland.
The agri-food sector generates substantial by-products, particularly from fruits and vegetables, which often contribute to food waste. Among these by-products, seeds are frequently overlooked despite their high potential for valuable applications. Recognizing this unexplored potential, this literature review categorizes and describes various seed-based upcycled oils, highlighting their potential for commercial use and their nutritional benefits.
View Article and Find Full Text PDFN Biotechnol
March 2025
Waste to Bioproducts Lab, DAFNAE - Department of Agronomy Food Natural Resources Animals and Environment, Viale dell'Università 16, Legnaro Padova 35020, Italy. Electronic address:
The utilization of agri-food wastes holds significant importance from both environmental and economic standpoints. Whey permeate, a by-product of cheese manufacturing with high lactose content, could be considered a promising substrate for microbial growth to yield value-added products. Whey permeate was therefore investigated as a potential feedstock for the production of polyhydroxyalkanoates (PHAs) by Hydrogenophaga pseudoflava DSM1034.
View Article and Find Full Text PDFFoods
February 2025
Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, Viale Fanin, 40, 40127 Bologna and Piazza Goidanich, 60, 47521 Cesena, Italy.
Consumers are increasingly attracted to innovative, gourmand, and sustainable food products. This has led to a growing interest in flavored olive oils through co-milling processing. This study explores the production and characterization of flavored olive oils obtained by co-milling olives with orange pomace, black pepper, and hemp seeds, aiming to enhance their sensory and compositional properties while promoting sustainability through the valorization of agri-food by-products.
View Article and Find Full Text PDFEnviron Sci Pollut Res Int
February 2025
Agri-Food Engineering and Biotechnology Department, Universitat Politècnica de Catalunya BarcelonaTech, Campus Del Baix Llobregat, Edifici D-4 C/Esteve Terradas, 8, Castelldefels, 08860, Barcelona, Spain.
The aim of this work is the cryoconcentration of olive mill wastewater (OMW) to produce highly concentrated polyphenols solutions that can be applied in the tanning industry. The treatment by cryoconcentration consists of four steps: cooling, freezing, sweating, and melting. The operation purifies the ice in depth by partially melting the impure zones trapped in the pockets of concentrated solutions formed in the ice.
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