Skendi Adriana, Zinoviadou Kyriaki G, Papageorgiou Maria, Rocha João M
Department of Food Science and Technology, International Hellenic University, P.O. Box 141, GR-57400 Thessaloniki, Greece.
Department of Food Science and Technology, Perrotis College, American Farm School, GR-57001 Thessaloniki, Greece.
Foods. 2020 Sep 5;9(9):1243. doi: 10.3390/foods9091243.
Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consist of the germ and outer layers (bran) derived from dry and wet milling of the grains, of the brewers' spent grain generated in the brewing industry, or comprise other types obtained from the breadmaking and starch production industries. Cereal processing by-products are an excellent low-cost source of various compounds such as dietary fibres, proteins, carbohydrates and sugars, minerals and antioxidants (such as polyphenols and vitamins), among others. Often, they are downgraded and end up as waste or, in the best case, are used as animal feed or fertilizers. With the increase in world population coupled with the growing awareness about environmental sustainability and healthy life-styles and well-being, the interest of the industry and the global market to provide novel, sustainable and innovative solutions for the management of cereal-based by-products is also growing rapidly. In that respect, these promising materials can be valorised by applying various biotechnological techniques, thus leading to numerous economic and environmental advantages as well as important opportunities towards new product development (NPD) in the food and feed industry and other types such as chemical, packaging, nutraceutical (dietary supplements and food additives), cosmetic and pharmaceutical industries. This review aims at giving a scientific overview of the potential and the latest advances on the valorisation of cereal-based by-products and wastes. We intended it to be a reference document for scientists, technicians and all those chasing new research topics and opportunities to explore cereal-based by-products through a circular economy approach.
数千年来，谷物一直是人类饮食和动物饲料的主要食物来源之一，并且在从农场到餐桌的整个食品加工链中会产生大量副产品。这些副产品主要包括谷物干磨和湿磨产生的胚芽和外层（麸皮）、酿造行业产生的啤酒糟，或者包括面包制作和淀粉生产行业产生的其他类型。谷物加工副产品是各种化合物的优质低成本来源，如膳食纤维、蛋白质、碳水化合物和糖类、矿物质以及抗氧化剂（如多酚和维生素）等。通常，它们会被降级，最终成为废物，或者在最好的情况下用作动物饲料或肥料。随着世界人口的增加，以及人们对环境可持续性和健康生活方式及福祉的认识不断提高，行业和全球市场对提供基于谷物的副产品管理的新颖、可持续和创新解决方案的兴趣也在迅速增长。在这方面，可以通过应用各种生物技术来利用这些有前景的材料，从而带来众多经济和环境优势，以及在食品和饲料行业以及化学、包装、营养保健品（膳食补充剂和食品添加剂）、化妆品和制药等其他类型行业中进行新产品开发（NPD）的重要机遇。本综述旨在对基于谷物的副产品和废物的利用潜力及最新进展进行科学概述。我们希望它能成为科学家、技术人员以及所有通过循环经济方法探索基于谷物的副产品的新研究课题和机会的人的参考文件。
