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Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods
The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6213882/ https://www.ncbi.nlm.nih.gov/pubmed/30249001 http://dx.doi.org/10.3390/nu10101358 |
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author | Iriondo-DeHond, Maite Miguel, Eugenio del Castillo, María Dolores |
author_facet | Iriondo-DeHond, Maite Miguel, Eugenio del Castillo, María Dolores |
author_sort | Iriondo-DeHond, Maite |
collection | PubMed |
description | The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers’ attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods. |
format | Online Article Text |
id | pubmed-6213882 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-62138822018-11-06 Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods Iriondo-DeHond, Maite Miguel, Eugenio del Castillo, María Dolores Nutrients Review The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers’ attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods. MDPI 2018-09-22 /pmc/articles/PMC6213882/ /pubmed/30249001 http://dx.doi.org/10.3390/nu10101358 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Iriondo-DeHond, Maite Miguel, Eugenio del Castillo, María Dolores Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods |
title | Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods |
title_full | Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods |
title_fullStr | Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods |
title_full_unstemmed | Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods |
title_short | Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods |
title_sort | food byproducts as sustainable ingredients for innovative and healthy dairy foods |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6213882/ https://www.ncbi.nlm.nih.gov/pubmed/30249001 http://dx.doi.org/10.3390/nu10101358 |
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