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As presented in section Mango, mango rind is also a good source of dietary fiber; mango peel flour can be added in the formulation of pasta macaroni , bakery products bread, cakes, and cookies , dairy products cheese, yogurt, and ice cream and extruded foods. All these food products have a great relevance in the world food market Serna-Cock et al.

Jabuticaba peel has been used in Brazil to develop cookies and cereal bars. Cardoso Zago et al. Appelt et al. Dischsen et al.

Centennial College: Food Science Technology

The resultant product had a higher fiber content and a crispy texture compared to the cereal made only with corn grits. Ricce et al.

Waste Management in Food Processing Industry

The sensorial acceptance of the bread, along with these materials were very good. The extraction of different compounds from the accumulating food wastes and byproducts create new options to utilize these extracts into food industry to make better foods. Some of the wastes can give better nutritional characteristics to the existing food including higher antioxidant property, higher protein or fiber content and high concentrations of minerals very essentials to the human health de Oliveira Sancho et al.

Sun-Waterhouse et al. They reported that the three wastes from the three different apples had a considerable polypeptide concentration. The three different parts evaluated from the apples can be used in development of novel food products.

Utilization of By-Products and Treatment of Waste in the Food Industry | SpringerLink

There is a great opportunity for all food wastes and byproducts to be utilized for the production of diverse types of food with better nutritional characteristics. Proper utilization of these biomaterials can benefit human health, can bring advancements to the food industry and can solve many environmental problems created due to the discharge of these wastes. Due to the nutritional, nutraceutical, and functional properties of the food waste, it can be argued that this is a raw material with significant potential and numerous applications in food formulations, mainly in the developing countries where this waste is produced.

Biomolecules like proteins, lipids, starch, vitamins, minerals, fibers, and antioxidants, present in the food wastes and byproducts can be separated individually from the biological matrix using extraction techniques physical or chemical or used directly as a food to make the most of the nutritional and functional components contained in them. However, microbiological risks should always be avoided, so that the unitary drying operation is a fundamental step to guarantee the microbiological and physicochemical stability of biomaterials.

Therefore, new government actions must be implemented to install infrastructure and technology that allows taking advantage of waste and byproducts in its places of production and storage Figure 2. The new developments in infrastructure should also contemplate the possibility of reduction of ANF.

In this respect, as mentioned in section Antinutritional Factors, fermentation process is an effective method to eliminate ANF and fortify biomaterials. Figure 2. Technological perspectives for the use of food waste and byproducts in the development of food. With the appropriate preservation technology, food wastes and byproducts rich in dietary fiber can be used as food powders Cuq et al. The powder can be directly used in drinks, taking advantage of its good solubility Sogi et al. These biomaterials can also be used in the manufacture of bakery products Odunsi, in developing countries where tropical fruit, buttermilk, and fish waste are mainly grown and processed.

New research on the development of novel products based on byproducts is very much required. Technological innovation can contribute to the promotion of new business alternatives Figure 2 , which will contribute to the increase in the number of beneficial foods to reduce hunger and generate more employment, which directly benefits local communities. In the evaluation of food waste as a source of food additives legal aspects should be considered, for evaluating food safety in potential consumers.

Waste Management for the Food Industries

The creation of a new product for marketing purposes must have an authorization from the state entity delegated to that function. The qualification of a certain substance as food has great implications since it means that generic and specific food legislation must be applied Baiano, Finally, food products must comply with all the quality and safety requirements of the food regulations of the respective countries.

The development of sustainable solutions for the management of byproducts and food waste is one of the main challenges of our society. These solutions must be able to take full advantage of the biological potential of biomaterials and achieve economic, social and environmental benefits. With the nutritional problems facing society today hunger indicators and the growing world population , the use of food waste for human food should be a priority.

Wastes and byproducts produced in developing countries have a powerful nutritional and functional use in their formulation and a powerful tool in minimizing of hunger. In addition, the added value generated by the diversification of the productive chains can create job opportunities for the residents generating an additional social benefit. CT-L defined the objective of the article, the topics to be discussed and coordinated the writing activities, the author also contributed with mango byproducts, and with CA also discussed the perspectives of the topic. The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Also, authors thank Dr. Shiburaj Sugathan Jawaharlal Nehru Tropical Botanic Garden and Research Institute for technical support to improve the technical quality of the contribution. Abdalla, A. Egyptian mango by-product 1. Compositional quality of mango seed kernel. Food Chem. Adeyemo, S.


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Characterisation of pomegranate-husk polyphenols and semi-preparative fractionation of punicalagin. Ajila, C. Mango peel powder: a potential source of antioxidant and dietary fiber in macaroni preparations. Food Sci. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder.

Cereal Sci. Valuable components of raw and ripe peels from two Indian mango varieties. Almaguel, R. Comportamiento productivo de cerdos en crecimiento ceba alimentados con ensilado enriquecido de yuca Manihot esculenta Crantz. Porcina 17, — Google Scholar. Alshelmani, M. Effect of feeding different levels of palm kernel cake fermented by Paenibacillus polymyxa ATCC on nutrient digestibility, intestinal morphology, and gut microflora in broiler chickens.

Animal Feed Sci. Amaro, J. CrossRef Full Text. Amaya-Guerra, C. Effects of soybean fortification on protein quality of tortilla-based diets produced from regular and quality protein maize. Plant Foods Human Nutr. Anhwange, B. Chemical composition of Musa sapientum Banana peels. Food Technol. Appelt, P.

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Development and characterization of cereal bars made with flour of jabuticaba peel and okara. Acta Sci. Arogba, S.