From waste to wellness: a review on the harness of food industry by‐products for sustainable functional food production

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Science & Technology Pub Date : 2024-09-10 DOI:10.1111/ijfs.17571

Susana Ospina‐Maldonado, Helena Martin‐Gómez, Gabriel Abraham Cardoso‐Ugarte

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Abstract

SummaryThe production of functional foods has been on a consistent rise in the past few years. The increasing demand for these foods could play a pivotal role in addressing the escalating issue of food waste and in the creation of innovative food formulations. Utilising by‐products from the food industry has become commonplace due to their advantageous nutritional composition and functional properties. These by‐products retain richness in colour compounds, proteins, amino acids, lipids, fatty acids, sugars, fibres, minerals, vitamins, antioxidants and antimicrobial compounds. This abundance of elements can be harnessed to develop innovative food products. This review examines the potential of utilising food industry wastes for producing functional foods, focusing on residues from animal and vegetable origins; such residues find application in creating snacks, beverages, fermented foods, bakery items, dairy products, pasta, charcuterie, chocolate, flavouring agents, additives and culinary innovations. This study seeks to establish a sustainable strategy for minimising food waste disposal, fostering a bio‐based food production industry and enhancing overall sustainability by uncovering alternatives for novel, nutritious and value‐added food products.

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从废物到健康：利用食品工业副产品生产可持续功能食品综述

摘要在过去几年中，功能食品的产量持续上升。对这些食品日益增长的需求可在解决日益严重的食品浪费问题和创造创新食品配方方面发挥关键作用。利用食品工业的副产品已成为一种普遍现象，因为这些副产品具有营养成分和功能特性方面的优势。这些副产品富含色素化合物、蛋白质、氨基酸、脂类、脂肪酸、糖类、纤维、矿物质、维生素、抗氧化剂和抗菌化合物。可以利用这些丰富的元素来开发创新食品。本综述探讨了利用食品工业废料生产功能性食品的潜力，重点关注动物和植物残留物；这些残留物可用于制作零食、饮料、发酵食品、烘焙食品、乳制品、面食、烤肉、巧克力、调味剂、添加剂和烹饪创新。这项研究旨在制定一项可持续战略，最大限度地减少食物垃圾处理量，促进生物基食品生产行业的发展，并通过发掘新颖、营养和高附加值食品的替代品，提高整体可持续性。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.