Value-Added Compounds from Food By-Products

Consumers are now more informed and conscious regarding diet-related health problems hence demand the production of “natural” and “eco/green” label food products, which are expected to be safe and health-promoting. Bearing these facts in mind and knowing that FVB are sources of several high value-added compounds, these by-products may be used as natural food ingredients or as starting material for the preparation of innovative food ______.

In order to feed the estimated 9 billion people in 2050, FAO forecasts a 20% increase in food production, so in a near future, it is expected an increasing generation of fruit and vegetable ______.

Thus, there has been a social, political, and environmental pressure to improve profitability and valorization of ______.

High value-added compounds in fruit and vegetable by-products Bioactive Compounds  Bioactive compounds can influence human health due to their biological properties (antioxidant, antimicrobial, anti-inflammatory, anticancer, etc). Generally, their content is lower in the plants’ edible organs than their respective ______.

FVB contains a complex mixture of bioactive compounds, thus physiological activity is typically due to a synergistic action of distinct ______.

Annually one-third of the food produced worldwide for human consumption is lost or wasted, corresponding to approximately 1.3 billion tonnes of waste, representing a cost of around 990 billion dollars, comprising ______.

In a near future, it is expected an increasing generation of fruit and vegetable by-______.

On the other hand, the costs of drying, storage, shipment or disposal of by-products are economical and legal limiting ______.

Food by-products have limited commercial exploitation since they are difficult to manage due to their high water content (aw, 0.70–0.95); potential growth of pathogens mainly due to the high aw; rapid auto-oxidation when they have a high-fat content; and high enzymatic activity that accelerates ______.

The worldwide percentage of food by-products generated along the upstream processes of the supply ______.

Fruit and vegetable processing industry is one of the greatest producers of ______.

This industry generates byproducts in the form of peels, kernels, pomace, unripe and/or damaged fruits and ______.

Bioactive molecules can play a role as an ______ in fruit dispersal.

Essential bioactive compounds comprise mostly ______ and minerals.

Non-essential bioactive compounds encompass metabolites such as ______, carotenoids, phytosterols, saponins, essential oils, and phytic acids.

Antioxidants are defined as synthetic or natural compounds capable of inhibiting or delaying ______.

Transition metals, such as ______ and copper ions are catalytic metals with the ability to initiate oxidation of O2 and other biomolecules.

Phenolics and ______ are the most widely distributed bioactive compounds available in FVB.

Both DF groups have also important functional properties as food additives, e.g. ______ binding, water-holding capacity, swelling capacity, increasing viscosity, and gel formation, that can be crucial when formulating certain food products.

DF can interfere with the bioavailability of bioactive compounds since polyphenols and carotenoids are usually associated with non-______ polysaccharides.

During the upper ______ digestion of DF-rich foods, a minor portion of bioactive compounds pass to the blood system, whereas the remaining part reaches the colon and is fermented by the gut microbiota.

A considerable number of FVB hold on their composition more than 50 g of DF per 100 g of extract ______.

General human bioabsorption of phenolic compounds contained in ______ or similar foods poor in fiber.

Polyphenols bound to dietary fiber need to be ______ by enzymes in the upper area of the intestine; otherwise, these compounds will not be bioavailable for absorption in the human intestine.

Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are ______ antioxidants.

The demand for natural and cost-effective antioxidants such as those derived from ______ has been increasing.

FVB proved to be efficient in delaying lipid and/ or protein ______ of meat, poultry, and fish.

Sensorial evaluations should be conducted alongside physicochemical and/or ______ assays.

High-fat content dairy foods, such as ______ and butter are highly susceptible to lipid oxidation.

The addition of FVB can lead to either positive or ______ effects on the sensory parameters of the final product.