Natural antioxidants from agro-industrial by-products and applications in foods

authored by

Ilknur Ucak, Jasmeet Kour, Slim Smaoui, Wadah Elsheikh, Tuba Esatbeyoglu, Abdo Hassoun

Abstract

With about one-third of foods produced around the globe is wasted and never consumed, the issue of food waste and loss continues to be one of the major challenges to food sustainability and food security. This chapter will first look at recent literature on various natural antioxidants that can be extracted from agro-industrial by-products, such as fruits and vegetable by-products (skin, peels, pomace, seeds, husk, etc.), grains and oilseeds by-products (bran, press cakes, meal, etc.), and dairy, meat, and poultry by-products (whey, skin, viscera, etc.). Then, traditional and emerging techniques used to recover these natural antioxidants from agro-industrial waste and by-products will be discussed, and examples of their applications in various food categories will be presented. Finally, limitations, future prospects, and conclusions will be described.

Organisation(s)

Institute of Food Science and Human Nutrition

External Organisation(s)

Niğde Ömer Halisdemir University
Padma Shri Padma Sachdev
University of Sfax
University of Khartoum
Sustainable AgriFoodtech Innovation & Research (SAFIR)

Type

Contribution to book/anthology

Pages

147-176

No. of pages

30

Publication date

2024

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

General Medicine, General Immunology and Microbiology

Sustainable Development Goals

SDG 2 - Zero Hunger

Electronic version(s)

https://doi.org/10.1016/B978-0-443-15386-0.00006-0 (Access: Closed)