Applications and safety aspects of bioactives obtained from by-products/wastes

authored by: Deniz Günal-Köroğlu, Ezgi Erskine, Gulay Ozkan, Esra Capanoglu, Tuba Esatbeyoglu
Abstract: Due to the negative impacts of food loss and food waste on the environment, economy, and social contexts, it is a necessity to take action in order to reduce these wastes from post-harvest to distribution. In addition to waste reduction, bioactives obtained from by-products or wastes can be utilized by new end-users by considering the safety aspects. It has been reported that physical, biological, and chemical safety features of raw materials, instruments, environment, and processing methods should be assessed before and during valorization. It has also been indicated that meat by-products/wastes including collagen, gelatin, polysaccharides, proteins, amino acids, lipids, enzymes and chitosan; dairy by-products/wastes including whey products, buttermilk and ghee residue; fruit and vegetable by-products/wastes such as pomace, leaves, skins, seeds, stems, seed oils, gums, fiber, polyphenols, starch, cellulose, galactomannan, pectin; cereal by-products/wastes like vitamins, dietary fibers, fats, proteins, starch, husk, and trub have been utilized as animal feed, food supplements, edible coating, bio-based active packaging systems, emulsifiers, water binders, gelling, stabilizing, foaming or whipping agents. This chapter will explain the safety aspects of bioactives obtained from various by-products/wastes. Additionally, applications of bioactives obtained from by-products/wastes have been included in detail by emphasizing the source, form of bioactive compound as well as the effect of said bioactive compound.
Organisation(s): Institute of Food Science and Human Nutrition
Molecular Food Chemistry and Food Development
External Organisation(s): Istanbul Technical University
Type: Article
Journal: Advances in Food and Nutrition Research
Volume: 107
Pages: 213-261
No. of pages: 49
ISSN: 1043-4526
Publication date: 2023
Publication status: Published
Peer reviewed: Yes
ASJC Scopus subject areas: Food Science
Electronic version(s): https://doi.org/10.1016/bs.afnr.2023.07.002 (Access: Closed)