Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey.
Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde, Hannover, Germany.
Adv Food Nutr Res. 2023;107:213-261. doi: 10.1016/bs.afnr.2023.07.002. Epub 2023 Oct 6.
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.
由于食物损失和浪费对环境、经济和社会环境的负面影响，有必要采取行动，以减少从收获后到分配过程中的这些浪费。除了减少浪费之外，还可以通过考虑安全性，利用副产品或废物中的生物活性物质为新的终端用户所用。据报道，在增值之前和期间，应评估原材料、仪器、环境和加工方法的物理、生物和化学安全特性。还表明，包括胶原蛋白、明胶、多糖、蛋白质、氨基酸、脂质、酶和壳聚糖在内的肉类副产品/废物；包括乳清产品、酪乳和酥油残渣在内的乳制品副产品/废物；包括果渣、叶子、果皮、种子、茎、种子油、树胶、纤维、多酚、淀粉、纤维素、半乳甘露聚糖、果胶在内的水果和蔬菜副产品/废物；以及像维生素、膳食纤维、脂肪、蛋白质、淀粉、外壳、麦糟和沉淀物之类的谷物副产品/废物，已被用作动物饲料、食品补充剂、可食用涂层、基于生物的活性包装系统、乳化剂、水结合剂、胶凝剂、稳定剂、泡沫剂或搅打剂。本章将解释从各种副产品/废物中获得的生物活性物质的安全性方面。此外，还详细介绍了从副产品/废物中获得的生物活性物质的应用，强调了生物活性化合物的来源、形式以及该生物活性化合物的作用。
