Cereal brans: Transforming upcycled ingredients for sustainable food solutions aligned with SDGs

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2024-10-03 DOI:10.1016/j.tifs.2024.104738

Basharat Nabi Dar

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引用次数: 0

Abstract

Background

The food industry's sustainability and global development activities are crucial in addressing issues including hunger, health, responsible consumption, and climate change. Cereal brans, an often-overlooked byproduct, have the ability to greatly contribute to these objectives. This study investigates how cereal brans relate to important United Nations Sustainable Development Goals (SDGs), including SDGs 2 (Zero Hunger), 3 (Good Health and Well-Being), 12 (Responsible Consumption and Production), and 13 (Climate Action).

Scope and approach

The review explores into the rich nutritional profile of cereal brans, highlighting their significant dietary fiber, protein, B vitamin, and mineral content. It examines the role of cereal brans in enhancing the quality of food products, focusing on how they contribute to achieving the aforementioned SDGs. The review also discusses the challenges in incorporating cereal brans into food production and suggests innovative solutions.

Key findings and conclusions

Cereal brans present a prospective avenue for achieving sustainable development goals, particularly in terms of food system efficiency and nutritional quality. Their rich nutritional profile, which includes high levels of dietary fiber, protein, B vitamins, and minerals, makes them useful for improving food quality. One important result is that cereal brans have considerable antioxidant properties, which can improve overall well-being and health. Furthermore, adding cereal brans into food products might aid in waste reduction and promote responsible consumption habits. The review emphasizes the need of using environmentally friendly production methods by using cereal brans into a variety of food products. This strategy is consistent with the concepts of responsible consumption and production (SDG 12) and helps to ensure a sustainable and health-conscious global future. In conclusion, this review advocates for a paradigm shift towards the responsible utilization of cereal brans, highlighting their potential to bridge the gap between sustainable development and a health-conscious.

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谷物麸皮：根据可持续发展目标，将可再循环原料转化为可持续食品解决方案

背景食品工业的可持续发展和全球发展活动对于解决饥饿、健康、负责任消费和气候变化等问题至关重要。谷物麸皮作为一种经常被忽视的副产品，有能力为实现这些目标做出巨大贡献。本研究探讨了谷物麸皮与重要的联合国可持续发展目标 (SDGs) 的关系，包括 SDGs 2（零饥饿）、3（良好的健康和福祉）、12（负责任的消费和生产）和 13（气候行动）。范围和方法本综述探讨了谷物麸皮丰富的营养成分，强调了其重要的膳食纤维、蛋白质、B 族维生素和矿物质含量。综述探讨了谷物麸皮在提高食品质量方面的作用，重点关注谷物麸皮如何有助于实现上述可持续发展目标。主要发现和结论谷物麸皮为实现可持续发展目标提供了一条前景广阔的途径，特别是在食品系统效率和营养质量方面。谷物麸皮含有丰富的营养成分，其中包括高水平的膳食纤维、蛋白质、B 族维生素和矿物质，这使得谷物麸皮有助于提高食品质量。一个重要的结果是，谷物麸皮具有相当强的抗氧化性，可以改善整体福祉和健康。此外，在食品中添加谷物麸皮可能有助于减少浪费，促进负责任的消费习惯。本综述强调，有必要在各种食品中使用谷物麸，从而采用环境友好型生产方法。这一战略符合负责任消费和生产的理念（可持续发展目标 12），有助于确保全球未来的可持续发展和健康意识。总之，本综述倡导向负责任地利用谷物麸皮的模式转变，强调谷物麸皮在弥合可持续发展与健康意识之间的差距方面的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.