Podcast
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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 ______.
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 ______.
products
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 ______.
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 ______.
by-products
Thus, there has been a social, political, and environmental pressure to improve profitability and valorization of ______.
Thus, there has been a social, political, and environmental pressure to improve profitability and valorization of ______.
Fruit and vegetable by-products
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 ______.
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 ______.
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FVB contains a complex mixture of bioactive compounds, thus physiological activity is typically due to a synergistic action of distinct ______.
FVB contains a complex mixture of bioactive compounds, thus physiological activity is typically due to a synergistic action of distinct ______.
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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 ______.
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 ______.
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In a near future, it is expected an increasing generation of fruit and vegetable by-______.
In a near future, it is expected an increasing generation of fruit and vegetable by-______.
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On the other hand, the costs of drying, storage, shipment or disposal of by-products are economical and legal limiting ______.
On the other hand, the costs of drying, storage, shipment or disposal of by-products are economical and legal limiting ______.
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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 ______.
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 ______.
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The worldwide percentage of food by-products generated along the upstream processes of the supply ______.
The worldwide percentage of food by-products generated along the upstream processes of the supply ______.
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Fruit and vegetable processing industry is one of the greatest producers of ______.
Fruit and vegetable processing industry is one of the greatest producers of ______.
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This industry generates byproducts in the form of peels, kernels, pomace, unripe and/or damaged fruits and ______.
This industry generates byproducts in the form of peels, kernels, pomace, unripe and/or damaged fruits and ______.
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Bioactive molecules can play a role as an ______ in fruit dispersal.
Bioactive molecules can play a role as an ______ in fruit dispersal.
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Essential bioactive compounds comprise mostly ______ and minerals.
Essential bioactive compounds comprise mostly ______ and minerals.
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Non-essential bioactive compounds encompass metabolites such as ______, carotenoids, phytosterols, saponins, essential oils, and phytic acids.
Non-essential bioactive compounds encompass metabolites such as ______, carotenoids, phytosterols, saponins, essential oils, and phytic acids.
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Antioxidants are defined as synthetic or natural compounds capable of inhibiting or delaying ______.
Antioxidants are defined as synthetic or natural compounds capable of inhibiting or delaying ______.
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Transition metals, such as ______ and copper ions are catalytic metals with the ability to initiate oxidation of O2 and other biomolecules.
Transition metals, such as ______ and copper ions are catalytic metals with the ability to initiate oxidation of O2 and other biomolecules.
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Phenolics and ______ are the most widely distributed bioactive compounds available in FVB.
Phenolics and ______ are the most widely distributed bioactive compounds available in FVB.
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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.
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.
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DF can interfere with the bioavailability of bioactive compounds since polyphenols and carotenoids are usually associated with non-______ polysaccharides.
DF can interfere with the bioavailability of bioactive compounds since polyphenols and carotenoids are usually associated with non-______ polysaccharides.
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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.
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.
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A considerable number of FVB hold on their composition more than 50 g of DF per 100 g of extract ______.
A considerable number of FVB hold on their composition more than 50 g of DF per 100 g of extract ______.
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General human bioabsorption of phenolic compounds contained in ______ or similar foods poor in fiber.
General human bioabsorption of phenolic compounds contained in ______ or similar foods poor in fiber.
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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.
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.
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Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are ______ antioxidants.
Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are ______ antioxidants.
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The demand for natural and cost-effective antioxidants such as those derived from ______ has been increasing.
The demand for natural and cost-effective antioxidants such as those derived from ______ has been increasing.
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FVB proved to be efficient in delaying lipid and/ or protein ______ of meat, poultry, and fish.
FVB proved to be efficient in delaying lipid and/ or protein ______ of meat, poultry, and fish.
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Sensorial evaluations should be conducted alongside physicochemical and/or ______ assays.
Sensorial evaluations should be conducted alongside physicochemical and/or ______ assays.
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High-fat content dairy foods, such as ______ and butter are highly susceptible to lipid oxidation.
High-fat content dairy foods, such as ______ and butter are highly susceptible to lipid oxidation.
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The addition of FVB can lead to either positive or ______ effects on the sensory parameters of the final product.
The addition of FVB can lead to either positive or ______ effects on the sensory parameters of the final product.
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