Volume 65, Part C, November 2014, Pages 350–358
Recovery and Utilization of Valuable Compounds from Food Processing By-products
Highlight
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- Central Macedonia generates olive oil, wine and rice by-products and waste.
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- Valorization of agrifood by-products and waste for edible purposes is challenging.
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- Olive by-products reuse for fungal β-carotene production and bioactive phenol recovery.
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- Wine lees and grape seeds reuse for squalene and bioactive phenols extraction.
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- Rice hull valorization for the recovery of bioactive phenols
Abstract
Food
by-products and waste valorisation practices have gained much attention
lately as a means of a sustainable management, which can concomitantly
increase the profit for local economies. So far, these materials
constitute an underexploited source for the recovery/production of
compounds for food applications and other needs of the food chain
(energy production, feeds). To highlight new trends and show the
potential for regional economies the present contribution focuses on
Central Macedonia, the largest Greek region with significant
agro-industrial activities, such as olive oil, wine and rice production,
that generate different types and quantities of by-products and waste.
Proposals for the exploitation of selective streams using chemical and
biotechnological tools for the recovery/production of compounds of high
interest for the food industry are critically discussed. Know-how
developed by academia and research institutions in the Central Macedonia
should be examined by the respective stakeholders in order to
contribute to the zero-waste society target set by European Union till
2025.
Keywords
- Central Macedonia;
- Olive oil;
- Wine;
- Rice;
- By-product valorization;
- Waste valorization;
- Food ingredients
- Corresponding author. Tel.:
+ 30 2310997796; fax: + 30 2310997847.
Copyright © 2014 Elsevier Ltd. All rights reserved.
