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Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods

Micro- and macro-nutrient deficiencies among women are considered a global issue that the food industry has not adequately considered until recently. The industry must provide and guarantee a diversity of food products worldwide that allow women to get a correct and balanced diet according their lif...

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Autores principales: Sayas-Barberá, Estrella, Pérez-Álvarez, Jose Angel, Navarro-Rodríguez de Vera, Casilda, Fernández-López, Manuela, Viuda-Martos, Manuel, Fernández-López, Juana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689430/
https://www.ncbi.nlm.nih.gov/pubmed/36429253
http://dx.doi.org/10.3390/foods11223661
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author Sayas-Barberá, Estrella
Pérez-Álvarez, Jose Angel
Navarro-Rodríguez de Vera, Casilda
Fernández-López, Manuela
Viuda-Martos, Manuel
Fernández-López, Juana
author_facet Sayas-Barberá, Estrella
Pérez-Álvarez, Jose Angel
Navarro-Rodríguez de Vera, Casilda
Fernández-López, Manuela
Viuda-Martos, Manuel
Fernández-López, Juana
author_sort Sayas-Barberá, Estrella
collection PubMed
description Micro- and macro-nutrient deficiencies among women are considered a global issue that the food industry has not adequately considered until recently. The industry must provide and guarantee a diversity of food products worldwide that allow women to get a correct and balanced diet according their life stage. The food industry must focus on this challenge within a framework of sustainable production, minimizing the use of natural resources and avoiding the emission of waste and pollutants throughout the life cycle of food. Food coproducts are presented as potential bioactive functional compounds which can be useful for technological purposes, due to the fact that they can serve as non-chemical, natural and health-improving food ingredients. In this review, we focus on the potential use of food processing coproducts which must be part of a strategy to promote and improve women’s health and well-being. This knowledge will make it possible to select potential ingredients from coproducts to be used in the fortification of foods intended for consumption by females and to introduce sustainability and gender perspectives into food innovation. The attainment of fortifications for foods for women has to be linked to the use of sustainable sources from food coproducts in order to be economically viable and competitive.
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spelling pubmed-96894302022-11-25 Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods Sayas-Barberá, Estrella Pérez-Álvarez, Jose Angel Navarro-Rodríguez de Vera, Casilda Fernández-López, Manuela Viuda-Martos, Manuel Fernández-López, Juana Foods Review Micro- and macro-nutrient deficiencies among women are considered a global issue that the food industry has not adequately considered until recently. The industry must provide and guarantee a diversity of food products worldwide that allow women to get a correct and balanced diet according their life stage. The food industry must focus on this challenge within a framework of sustainable production, minimizing the use of natural resources and avoiding the emission of waste and pollutants throughout the life cycle of food. Food coproducts are presented as potential bioactive functional compounds which can be useful for technological purposes, due to the fact that they can serve as non-chemical, natural and health-improving food ingredients. In this review, we focus on the potential use of food processing coproducts which must be part of a strategy to promote and improve women’s health and well-being. This knowledge will make it possible to select potential ingredients from coproducts to be used in the fortification of foods intended for consumption by females and to introduce sustainability and gender perspectives into food innovation. The attainment of fortifications for foods for women has to be linked to the use of sustainable sources from food coproducts in order to be economically viable and competitive. MDPI 2022-11-16 /pmc/articles/PMC9689430/ /pubmed/36429253 http://dx.doi.org/10.3390/foods11223661 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Sayas-Barberá, Estrella
Pérez-Álvarez, Jose Angel
Navarro-Rodríguez de Vera, Casilda
Fernández-López, Manuela
Viuda-Martos, Manuel
Fernández-López, Juana
Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods
title Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods
title_full Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods
title_fullStr Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods
title_full_unstemmed Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods
title_short Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods
title_sort sustainability and gender perspective in food innovation: foods and food processing coproducts as source of macro- and micro-nutrients for woman-fortified foods
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689430/
https://www.ncbi.nlm.nih.gov/pubmed/36429253
http://dx.doi.org/10.3390/foods11223661
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