Sustainable and Health-Protecting Food Ingredients from Bioprocessed Food by-Products and Wastes
نویسندگان
چکیده
Dietary inadequacy and nutrition-related non-communicable diseases (N-NCDs) represent two main issues for the whole society, urgently requesting solutions from researchers, policy-makers, other stakeholders involved in health food system. Food by-products wastes (FBPW) a global problem of increasing severity, widely recognized as an important unsustainability hotspot, with high socio-economic environmental costs. Yet, recycling up-cycling FBPW to produce functional foods could solution dietary risk N-NCDs onset. Bioprocessing selected microorganisms appears be relatively cheap strategy yield molecules (or rather mixtures) that may used fortify/enrich food, well formulate supplements. This review, conjugating human sustainability relation describes state-of-the-art use yeasts, molds, lactic acid bacteria producing value-added compounds FBPW. Challenges related bioprocessing prior their regard will also discussed: (i) loss product functionality upon scale-up recovery process; (ii) finding logistic intrinsic perishability majority FBPW; (iii) inserting appropriate legislative framework; (iv) consumer acceptability supplements derived
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ژورنال
عنوان ژورنال: Sustainability
سال: 2022
ISSN: ['2071-1050']
DOI: https://doi.org/10.3390/su142215283