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FOOD WASTES AS A SOURCE OF DIETARY FIBERS AND THEIR POTENTIAL UTILISATIONS
Authors: yasamin Soleimanian boroujeni, IBRAHIMA SANOU , Sylvie L. Turgeon, Diego Canizaresd, Seddik Khalloufi
Identifier: CSBE21903
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Published in: CSBE-SCGAB Technical Conferences » 5th CIGR and AGM Quebec City 2021 » Regular Sessions
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Description: Agricultural wastes comprise almost 15% of total waste generated by each country and 32% of total food produced for human consumption in North America. Approximately, 1300 million tones of food waste (including food processing and post-harvest residues) are generated annually worldwide, posing a significant environmental problem. However, these residues are sources of several high value-added compounds including dietary fibers with beneficial physiological functions which can fortify foods, resulting in healthy products. They may also be used as functional ingredients to improve technological properties of food products or as starting material or reinforcing agent for the preparation of edible packaging. This work discusses the impacts of incorporation of plant wastes on attributes of baked goods, meat products, yogurt, ice cream, sauces, beverages, and biocomposites. Special attention is paid to modifications of food rheology, texture, fat content, yield, stability, color and mouthfeel, as well as barrier, mechanical and disintegration properties of packaging materials. Overall, fibers are effective in replacing fat, enhancing antioxidant and antimicrobial activity, increasing shelf-life, and improving mechanical properties, while can impair appearance, sensory quality and overall acceptability, depending on the enriched food matrix. It seems that fiber source, concentration, particle size, and pre-treatments are among parameters that should be considered when enriching food products or developing edible packaging. Generally, fruit fibers especially citrus, butternut, beetroot, cashew, date pits powder, maize, tomato pomace, soy, sugar beet, sweet potato, and wheat straw showed promising results in different applications. The industry could use the outcomes of this contribution to tailor functional food products.
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Date: 2021-06-11
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Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Food 6 - Functional Foods
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Type: Text.Abstract
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Publication type: Presentation
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Language 1: en
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Rights: Canadian Society for Bioengineering
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DOI:
Description: Agricultural wastes comprise almost 15% of total waste generated by each country and 32% of total food produced for human consumption in North America. Approximately, 1300 million tones of food waste (including food processing and post-harvest residues) are generated annually worldwide, posing a significant environmental problem. However, these residues are sources of several high value-added compounds including dietary fibers with beneficial physiological functions which can fortify foods, resulting in healthy products. They may also be used as functional ingredients to improve technological properties of food products or as starting material or reinforcing agent for the preparation of edible packaging. This work discusses the impacts of incorporation of plant wastes on attributes of baked goods, meat products, yogurt, ice cream, sauces, beverages, and biocomposites. Special attention is paid to modifications of food rheology, texture, fat content, yield, stability, color and mouthfeel, as well as barrier, mechanical and disintegration properties of packaging materials. Overall, fibers are effective in replacing fat, enhancing antioxidant and antimicrobial activity, increasing shelf-life, and improving mechanical properties, while can impair appearance, sensory quality and overall acceptability, depending on the enriched food matrix. It seems that fiber source, concentration, particle size, and pre-treatments are among parameters that should be considered when enriching food products or developing edible packaging. Generally, fruit fibers especially citrus, butternut, beetroot, cashew, date pits powder, maize, tomato pomace, soy, sugar beet, sweet potato, and wheat straw showed promising results in different applications. The industry could use the outcomes of this contribution to tailor functional food products.
Keywords:
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2021-06-11
Technical field:
Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Food 6 - Functional Foods
Other information:
Type: Text.Abstract
Format:
Publication type: Presentation
Source:
Relation:
Coverage:
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
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