Food waste and by-products have attracted attention in recent years due to the reduction of food resources and the negative impact on the environment of current production and consumption systems.However,food waste an...Food waste and by-products have attracted attention in recent years due to the reduction of food resources and the negative impact on the environment of current production and consumption systems.However,food waste and by-products can be transformed into new products that can be useful for human consumption because they represent a source of nutritional and technological(e.g.,preservative,colorant,fibres)added-value compounds.Those compounds of interest can be extracted using several advanced and/or emerging extraction techniques,which follow the green chemistry principles,and incorporated into food products.This is true for many types of foods;even dairy products of which cheese is one of the most appreciated and consumed worldwide.Therefore,cheese and dairy products can be effective vehicles for food waste and food by-products valorization.This review focuses on the opportunities for valuing various food wastes in the dairy sector,especially in cheese.It also highlights the contributions of recovered bioactive added-value compounds in enhancing the nutritional,technological,and sensory properties of dairy products.It is expected that food wastes could be used to improve functionalities of dairy products in the future,leading to innovative functional dairy food products to decrease the environmental footprint and simultaneously contribute to improve sustainability in the food sector.展开更多
This study compares the effect of OLE(olive leaf extract)on cow’s,sheep’s and goat’s milk yogurts,in order to better understand its impact according to the type of milk used.The aim is to examine how OLE,as a sourc...This study compares the effect of OLE(olive leaf extract)on cow’s,sheep’s and goat’s milk yogurts,in order to better understand its impact according to the type of milk used.The aim is to examine how OLE,as a source of bioactive compounds,influences yogurt properties such as antioxidant activity,and physicochemical characteristics(colour,texture,and viscosity).Each milk was enriched with OLE at 0.5%,1%,1.5%and 2%(w/v).The results showed a decrease in pH and an increase in acidity during storage,with no significant buffering effect of OLE for the three milk.OLE-enriched yogurts had a higher total phenol content and antioxidant activity,which increase significantly with OLE concentration.Moreover,the water-holding capacity(WHC)of the yogurts showed a tendency to increase slightly over the storage period of 14 days for cow’s and sheep’s milk yogurts but decreased slightly for goat’s milk yogurt.Sheep’s milk yogurts had the highest WHC,followed by goat’s and cow’s milk yogurts,indicating a better structural stability.OLE reduced brightness(L^(*))and increased redness(a^(*))and yellowness(b^(*))for the three milks.The texture profile showed that increasing OLE concentration increased the firmness of the cow’s milk yogurts,whereas the firmness of the sheep’s milk yogurts decreased with storage time and OLE concentration.For goat’s milk yogurt,firmness remained stable until day 7 but declined by day 14.Consequently,these results demonstrated the potential of OLE as a functional ingredient to enhance the nutritional profile and health benefits of yogurt,in particular through its antioxidant properties.展开更多
基金funded by VetAgro Sup institute in France and the University of Sfax in TunisiaThis work was also funded by FCT-Fundaç˜ao para a Ciˆencia e a Tecnologia through the CQM Base Fund-UIDB/00674/2020+1 种基金Programmatic Fund-UIDP/00674/2020by ARDITI-Agˆencia Regional para o Desenvolvimento da Investigaç˜ao Tecnologia e Inovaç˜ao,through the project M1420-01-0145-FEDER-000005-Centro de Química da Madeira-CQM+(Madeira 14–20 Program).
文摘Food waste and by-products have attracted attention in recent years due to the reduction of food resources and the negative impact on the environment of current production and consumption systems.However,food waste and by-products can be transformed into new products that can be useful for human consumption because they represent a source of nutritional and technological(e.g.,preservative,colorant,fibres)added-value compounds.Those compounds of interest can be extracted using several advanced and/or emerging extraction techniques,which follow the green chemistry principles,and incorporated into food products.This is true for many types of foods;even dairy products of which cheese is one of the most appreciated and consumed worldwide.Therefore,cheese and dairy products can be effective vehicles for food waste and food by-products valorization.This review focuses on the opportunities for valuing various food wastes in the dairy sector,especially in cheese.It also highlights the contributions of recovered bioactive added-value compounds in enhancing the nutritional,technological,and sensory properties of dairy products.It is expected that food wastes could be used to improve functionalities of dairy products in the future,leading to innovative functional dairy food products to decrease the environmental footprint and simultaneously contribute to improve sustainability in the food sector.
文摘This study compares the effect of OLE(olive leaf extract)on cow’s,sheep’s and goat’s milk yogurts,in order to better understand its impact according to the type of milk used.The aim is to examine how OLE,as a source of bioactive compounds,influences yogurt properties such as antioxidant activity,and physicochemical characteristics(colour,texture,and viscosity).Each milk was enriched with OLE at 0.5%,1%,1.5%and 2%(w/v).The results showed a decrease in pH and an increase in acidity during storage,with no significant buffering effect of OLE for the three milk.OLE-enriched yogurts had a higher total phenol content and antioxidant activity,which increase significantly with OLE concentration.Moreover,the water-holding capacity(WHC)of the yogurts showed a tendency to increase slightly over the storage period of 14 days for cow’s and sheep’s milk yogurts but decreased slightly for goat’s milk yogurt.Sheep’s milk yogurts had the highest WHC,followed by goat’s and cow’s milk yogurts,indicating a better structural stability.OLE reduced brightness(L^(*))and increased redness(a^(*))and yellowness(b^(*))for the three milks.The texture profile showed that increasing OLE concentration increased the firmness of the cow’s milk yogurts,whereas the firmness of the sheep’s milk yogurts decreased with storage time and OLE concentration.For goat’s milk yogurt,firmness remained stable until day 7 but declined by day 14.Consequently,these results demonstrated the potential of OLE as a functional ingredient to enhance the nutritional profile and health benefits of yogurt,in particular through its antioxidant properties.
