Agro-Food Chain By-Products and Plant Origin Food to Obtain High-Value-Added Foods

• Format: eBook
• Language: English
• Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2024
• Subjects: 2-propanol extracts; acidified-ethanol solvent; agri-food residue valorization; agriculture; amaranth microgreens; antioxidant activity; antioxidant properties; antioxidants; apigenin C-glycosides; apple; Australia; bakery products; bioactive compounds; Biology, life sciences; biomolecules; broccoli microgreens; carotenoids; carrot pomace; chemical characterization; coenzyme Q10; composite flour; dehydration; dietary fibers; diode-array detection; drying; economy; egg quality; environment; experimental investigations; firmness; food by-products; food colorants; food industry; food innovation; food protein amyloids; food residues; food waste; freeze-drying; fresh food quality; functional ingredients; functional properties; grape pomace; green extraction; high-performance liquid chromatography; Industry 4.0; laying hens; Mathematics and Science; microgreen juices; n/a; nanotechnology; natural colorants; nutrition; olive; olive byproduct; olive leaf extract; optimal extraction conditions; Opuntia dillenii; Opuntia ficus-indica L; pastry products; pea protein; phenolic compounds; phytochemical compounds; plant-based diet; plant-based proteins; poultry; protein processing; red beet microgreens; Reference, Information and Interdisciplinary subjects; regeneration; Research and information: general; response surface methodology; RGB color model; rheological properties; rice protein; Rubus idaeus; sensory properties; sesame seed globulin; sesame seed protein isolate; social; soy protein; spelt flour; spirulina protein; supercritical fluid extraction; sustainability; Technology, Engineering, Agriculture, Industrial processes; thermal properties; ultrasonic extraction; ultrasound treatment; vacuum-dried saffron petal; valorisation; weight loss; wellbeing
• ISBN: 9783725826629; 3725826617; 9783725826612; 3725826625
• DOI: 10.3390/books978-3-7258-2662-9

This Reprint, based on a Special Issue, examines the rising consumer demand for sustainable, health-promoting plant-based foods and the opportunities for valorizing agro-food by-products in this domain. Health and environmental concerns have spurred producers to develop new plant-based products and incorporate food chain by-products, such as sesame meal, carrot pomace, and saffron petals, as innovative ingredients. These underutilized resources have been shown to offer valuable functional, antioxidant, and nutritional properties due to their bioactive compounds, such as polyphenols, carotenoids, betalains, glucosinolates, vitamins, minerals, and fiber. The studies in this Issue highlight the role of these bioactive compounds in enhancing food functionality and meeting consumer expectations for health-enhancing products. By investigating alternative proteins and functional ingredients derived from food waste, these works demonstrate how product innovation can simultaneously address health and sustainability challenges. Additionally, this collection underscores the popularity of plant-based products with environmentally conscious consumers, reinforcing a trend where companies are investing in new formulations that satisfy both taste and sustainability demands. Together, these contributions represent a critical exploration of the intersection between health, innovation, and sustainability.