Natural antioxidants from agro-industrial by-products and applications in foods
Küçük Resim Yok
Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
With about one-third of foods produced around the globe is wasted and never consumed, the issue of food waste and loss continues to be one of the major challenges to food sustainability and food security. This chapter will first look at recent literature on various natural antioxidants that can be extracted from agro-industrial by-products, such as fruits and vegetable by-products (skin, peels, pomace, seeds, husk, etc.), grains and oilseeds by-products (bran, press cakes, meal, etc.), and dairy, meat, and poultry by-products (whey, skin, viscera, etc.). Then, traditional and emerging techniques used to recover these natural antioxidants from agro-industrial waste and by-products will be discussed, and examples of their applications in various food categories will be presented. Finally, limitations, future prospects, and conclusions will be described. © 2024 Elsevier Inc. All rights reserved.
Açıklama
Anahtar Kelimeler
Agro-industrial by-products, Applications of antioxidants, Natural antioxidants, Traditional and innovative techniques
Kaynak
Natural Antioxidants to Enhance the Shelf-Life of Food
WoS Q Değeri
Scopus Q Değeri
N/A
