Green technologies for extracting plant waste functional ingredients and new food formulation: A review.

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2024-11-04 DOI:10.1111/1750-3841.17487

Giulia Basile, Lucia De Luca, Giovanni Sorrentino, Martina Calabrese, Mariarca Esposito, Fabiana Pizzolongo, Raffaele Romano

引用次数: 0

Abstract

Nowadays, there is a growing interest in food waste recovery by both consumers and companies. Food waste of plant origin is a source of bioactive compounds, such as phenolic acids, anthocyanins, flavonoids, phytosterols, carotenoids, and tocopherols, with well-known antioxidant, anti-glycemic, and antimicrobial properties. The use of green and sustainable technologies to recover bioactive compounds from food waste is a possible solution to valorize waste following the principles of green chemistry. Furthermore, today's consumers are more attracted, informed, and aware of the benefits associated with the consumption of functional foods, and with this in mind, the use of extracts rich in beneficial compounds obtained by green technologies from food waste can be a valid alternative to prepare functional foods. In this review, the recovery of polyphenols and fibers with green technologies from food waste for the formulation of functional foods was presented.

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提取植物废弃物功能成分和新食品配方的绿色技术：综述。

如今，消费者和企业对厨余回收的兴趣与日俱增。源自植物的厨余是生物活性化合物的来源，如酚酸、花青素、类黄酮、植物甾醇、类胡萝卜素和生育酚，具有众所周知的抗氧化、降血糖和抗菌特性。利用绿色和可持续技术从食物垃圾中回收生物活性化合物，是遵循绿色化学原则实现垃圾价值化的一种可行解决方案。此外，当今的消费者更喜欢、更了解和更清楚食用功能性食品的好处，有鉴于此，利用绿色技术从食物垃圾中提取富含有益化合物的提取物，不失为制备功能性食品的一种有效替代方法。本综述介绍了利用绿色技术从食物垃圾中回收多酚和纤维以配制功能食品的情况。

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

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.