期刊
SUSTAINABILITY
卷 14, 期 22, 页码 -出版社
MDPI
DOI: 10.3390/su142215283
关键词
dietary inadequacy; nutrition-related non-communicable diseases (N-NCDs); food by-products and wastes; fiber; antioxidant activity; bioprocessing; yeasts; molds; lactic acid bacteria; novel foods
资金
- Belgium (FWO)
- France (INRA)
- Germany (BLE)
- Italy (MIPAAF)
- Latvia (IZM)
- Norway (RCN)
- Portugal (FCT)
- Spain (AEI) of JPI HDHL [696295]
- Spain (AEI) of JPI-OCEANS [696295]
- Spain (AEI) of FACCE-JPI [696295]
Dietary inadequacy and nutrition-related non-communicable diseases are two main issues for society, and recycling food by-products and wastes to produce value-added compounds could be a solution. This review discusses the use of microorganisms to bioprocess food by-products and wastes, and highlights challenges associated with their utilization in food production.
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, and other stakeholders involved in the health and food system. Food by-products and wastes (FBPW) represent a global problem of increasing severity, widely recognized as an important unsustainability hotspot, with high socio-economic and environmental costs. Yet, recycling and up-cycling of FBPW to produce functional foods could represent a solution to dietary inadequacy and risk of N-NCDs onset. Bioprocessing of FBPW with selected microorganisms appears to be a relatively cheap strategy to yield molecules (or rather molecules mixtures) that may be used to fortify/enrich food, as well as to formulate dietary supplements. This review, conjugating human health and sustainability in relation to food, describes the state-of-the-art of the use of yeasts, molds, and lactic acid bacteria for producing value-added compounds from FBPW. Challenges related to FBPW bioprocessing prior to their use in food regard will be also discussed: (i) loss of product functionality upon scale-up of recovery process; (ii) finding logistic solutions to the intrinsic perishability of the majority of FBPW; (iii) inserting up-cycling of FBPW in an appropriate legislative framework; (iv) increasing consumer acceptability of food and dietary supplements derived from FBPW.
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