Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana, Turkey.
Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey.
Adv Food Nutr Res. 2023;107:91-130. doi: 10.1016/bs.afnr.2023.03.003. Epub 2023 Apr 7.
The growing threat of food insecurity together with some challenges in demography, health, malnutrition, and income instability around the globe has led researchers to take sustainable solutions to ensure secure production and distribution of food. The last decades have been remarkable in the agri-food supply chain for many food industries. However, vast quantities of food by-products and wastes are generated each year. These products are generally disposed in the environment, which could have remarkable adverse effects on the environment and biodiversity. However, they contain significant quantities of bioactive, nutritional, antioxidative, and aroma compounds. Their sustainable use could meet the increased demand for value-added pharmaceutical, nutraceutical, and food products. The amount of agri-food wastes and their disposal in the environment are predicted to double in the next decade. The valorization of these by-products could effectively contribute to the manufacture of cheaper functional food ingredients and supplements while improving regional economy and food security and mitigating environmental pollution. The main aim of this chapter is to present an understanding of the valorization of the wastes and by-products from cacao, coffee and tea processing with a focus on their bioactive, nutritional, and antioxidant capacity.
全球范围内，粮食不安全的威胁日益严重，加上人口、健康、营养不良和收入不稳定等方面的一些挑战，促使研究人员寻求可持续的解决方案，以确保粮食的安全生产和分配。在过去的几十年里，许多食品行业的农业食品供应链都取得了显著的成就。然而，每年都会产生大量的食品副产物和废物。这些产品通常被丢弃在环境中，这可能会对环境和生物多样性产生显著的负面影响。然而，它们含有大量的生物活性、营养、抗氧化和香气化合物。它们的可持续利用可以满足对增值型医药、营养保健品和食品产品的需求增长。未来十年，农业食品废物的数量及其在环境中的处理预计将翻一番。这些副产品的增值利用可以有效地有助于制造更便宜的功能性食品成分和补充剂，同时改善区域经济和粮食安全，减轻环境污染。本章的主要目的是了解可可、咖啡和茶加工过程中废物和副产物的增值利用，重点关注它们的生物活性、营养价值和抗氧化能力。
