Valorization of vegetables residues to obtain food ingredients using novel technologies in the frame of the global harmonization

Mariana Morales-de la Peña; Olga Martín-Belloso

Chapter 7 Valorization of vegetables residues to obtain food ingredients using novel technologies in the frame of the global harmonization

in Food safety, security and sustainability

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Mariana Morales-de la Peña

Mariana Morales-de la Peña Department of Food Technology, Science and Engineering, University of Lleida Rovira Roure 191, 25198 Lleida Spain

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Olga Martín-Belloso

Olga Martín-Belloso Department of Food Technology, Science and Engineering, University of Lleida Rovira Roure 191, 25198 Lleida Spain

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Art:: Kapitel

Seiten:: 101–119

DOI:: https://doi.org/10.1163/9789004724969_9

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Abstract

Fruit and vegetable processing industry generates substantial amounts of by-products in the form of peels, seeds, pomace, stems, barks, and leaves, containing phenolic compounds, carotenoids, vitamins, and dietary fiber, among other bioactives. These compounds have been well-related to health benefits and techno-functional properties. Nonetheless, the improper management of fruit and vegetable by-products can adversely affect both human health and the environment. Hence, the utilization of fruit and vegetable by-products to obtain bioactive compounds or dietary fiber is an excellent strategy not only to produce functional ingredients as good alternatives for those synthetic, but also to reduce the environmental impact generated by food waste. In this sense, a significant number of research groups worldwide have been dedicated to develop sustainable processes for bioactive compounds extraction from food by-products, their characterization as functional ingredients, as well as the optimization of the whole valorization process to achieve the highest yields, quality, stability and safety of the extracts. In addition, government institutions have been working on policy and economic strategies for better control of food wastes; however, there is a need of global harmonization for legislation in order to assure the production of safe extracts from food by-products with no impact in human health. These chapter reviews the most recent approaches for food and vegetable by-products valorization for the obtention of bioactive compounds through sustainable process and green technologies, considering the necessities for global safety standards.

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Food safety, security and sustainability

Festschrift in honour to the work of Prof Dr H.C. Huub Lelieveld

Reihe: European Institute for Food Law series, Band: 16

Cover Food safety, security and sustainability

ISBN:: 9789004724969

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 02 May 2025

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- Biowissenschaften
  - Ernährung und Gesundheit

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Chapter 7 Valorization of vegetables residues to obtain food ingredients using novel technologies in the frame of the global harmonization

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Food safety, security and sustainability

Festschrift in honour to the work of Prof Dr H.C. Huub Lelieveld

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