Kaur Ravinderjit, Goyal Neha, Panesar Gaurav, Panesar Parmjit S
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal 148106, Punjab, India.
Department of Food Engineering and Technology, Tezpur University, Tezpur 784028, Assam, India.
Food Chem. 2025 Apr 30;472:142983. doi: 10.1016/j.foodchem.2025.142983. Epub 2025 Jan 20.
Millets are drought-resistant crops that generate significant amount of by-products (bran, husk, stalk etc.) during harvesting and processing. These by-products are storehouse of nutrients and high value compounds including polyphenols, dietary fiber, proteins etc. However, these by-products remain underutilized and generally discarded, burned or used as feedstock causing adverse impact on the environment and human health in addition to loss of valuable nutrients. Therefore, the valorization of millet by-products offers sustainable approach to enhance food product innovation while reducing agricultural waste. Green extraction techniques can be employed to recover antioxidants, phenolics, and bioactive peptides from these by-products. The incorporation of these ingredients into food products can significantly improve the nutritional profile, functional characteristics, like antioxidant, prebiotic, anti-diabetic, and anticarcinogenic properties. The review highlights the feasibility of upcycling millet by-products into high-value components, which can address the growing demand for health-oriented food products contributing towards food security, sustainability and circular economy.
小米是抗旱作物，在收获和加工过程中会产生大量副产品（麸皮、谷壳、秸秆等）。这些副产品是营养物质和高价值化合物（包括多酚、膳食纤维、蛋白质等）的储存库。然而，这些副产品仍未得到充分利用，通常被丢弃、焚烧或用作原料，除了造成宝贵营养成分的损失外，还会对环境和人类健康产生不利影响。因此，小米副产品的增值利用提供了一种可持续的方法，既能促进食品创新，又能减少农业废弃物。可以采用绿色提取技术从这些副产品中回收抗氧化剂、酚类物质和生物活性肽。将这些成分添加到食品中可以显著改善食品的营养成分和功能特性，如抗氧化、益生元、抗糖尿病和抗癌特性。这篇综述强调了将小米副产品升级转化为高价值成分的可行性，这可以满足对健康食品日益增长的需求，为粮食安全、可持续性和循环经济做出贡献。
