Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey.
Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey.
Adv Food Nutr Res. 2023;107:131-174. doi: 10.1016/bs.afnr.2023.03.004. Epub 2023 Apr 1.
Wastes and by-products of nuts, seeds, cereals and legumes carry a unique potential for valorization into value-added ingredients due to their protein, dietary fiber, antioxidant, vitamin and mineral contents. The most crucial factor in the recovery of value-added ingredients and bioactives from the wastes and by-products is the utilization of the most efficient extraction technique. This work is an overview of the classification of wastes and by-products of nuts, seeds, cereals and legumes processing, the methods used in the extraction of valuable compounds such as proteins, dietary fibers, phenolics, flavonoids and other bioactives. This chapter provides insights on the promising applications of extracted ingredients in various end products. A special emphasis is given to the challenges and improvement methods for extraction of value-added compounds from wastes and by-products of nuts, seeds, cereals and legumes processing.
坚果、种子、谷物和豆类的废物和副产品因其蛋白质、膳食纤维、抗氧化剂、维生素和矿物质含量而具有成为高附加值成分的独特潜力。从废物和副产品中回收高附加值成分和生物活性物质的最关键因素是利用最有效的提取技术。这项工作概述了坚果、种子、谷物和豆类加工废物和副产品的分类，以及用于提取有价值化合物（如蛋白质、膳食纤维、酚类、类黄酮和其他生物活性物质）的方法。本章介绍了提取成分在各种终端产品中的有前景的应用。特别强调了从坚果、种子、谷物和豆类加工废物和副产品中提取高附加值化合物所面临的挑战和改进方法。
