11 / 25
Page 55
Journal of Experimental Food Chemistry | Volume: 4
3
rd
International Conference on
May 16-18, 2018 | Montreal, Canada
Food Chemistry & Nutrition
Agri-foodchainwastes and foodby-products: Importanceonnutrifoodchemistryandanticarcinogenity
M
ost food waste derivatives from the drink industry (26%), followed by the dairy and ice cream industry (21.3%), the
production and preservation of fruits and vegetables (14.8%), the manufacture of grain and starch products (12.9%), the
production, processing and preservation of meat products (8%), the manufacture of vegetable and animal oils and fats (3.9%),
the production and preservation of fish and fish products (0.4%). Bioactive constituents potentially extractable from the targeted
plant food by-products include majorly phytochemicals, fibers, natural flavor compounds, sugars, polysaccharides, ethanol,
and proteins and its derivatives. The solid by-product, often called as ‘’waste’’ or ‘’pomace’’, is obtained by pressing of fruits or
vegetables and can contain pulp, peels, seeds and, stones. The processing of fruits and vegetables results in high levels of waste
materials including peels, seeds, stones, and oilseed meals. In the innovative technologies, new aspects regarding the utilizing of
above-mentioned wastes as by-products for further exploitation on the manufacturing of high-value products, food additives or
supplements with high nutritional value. Especially stone fruits including apple, pear, citrus fruits, grape, tomato, tropical fruits
including mango, aggregate fruits including pomegranate, berry fruits, olive and coffee, red beet, artichoke, asparagus, celery,
endive, chicory, cucumber, broccoli are important fruit and vegetable sources that are given efficient by-products. By-products of
fruit and vegetable as a sources of majorly phenolics and dietary fibre and minerals that have a wide range of action which includes
antitumoral, antiviral, antibacterial, cardioprotective and antimutagenic activities. The animal-derived wastes include wastes from
bred animals, wastes from seafood, and wastes from dairy processing as thirdly. The recovered biomolecules and by-products can
be used to produce functional foods or as adjuvants in food processing or in medicinal and pharmaceutical preparations. Seafood
product processing discard account for about three-quarters of the total weight of catch. Seafood processing has also been used
as a possible waste utilization. It is known that the major components of seafood discard products are tongue, cheeks, stomach,
liver of fish, protein bioactives from residual fish, marine bioactive lipid components (omega 3,6, DHA,EPA), fish skin, carotenoid
bioactives and chitinous materials from shellfish products, gut enzymes, flavor products, anti-freeze proteins from seafood blood.
Fish skin waste could be used as a potential source to isolate collagen and gelatin. Fish collagen and gelatin are currently utilized
in diverse fields containing food, cosmetic, and biomedical industries. Collagen and gelatin are unique proteins compared to
fish muscle proteins and they are generally rich (above 80%) in non-polar amino acids including glycine (Gly), alanine (Ala),
valine (Val), proline (Pro) aminoacids whereas gelatine geerally contains glycine unites, proline and 4-hydroxyproline residues.
Collagen and gelatin could be also isolated from bone and fins of fish processing by-products. Astaxanthin (3,3-dihydroxy-
β,β-carotene-4,4-dione) from seafood by-products is a ketocarotenoid oxidized from β-carotene, that plays biological roles and
possesses a number of desired properties for food and medical applications owing to it is natural ketocarotenoid, nontoxic,
high versatilite, hydro and liposolubility property, its attractive pink color, its biological functions as vitamin A precursor and
superior antioxidant characteristics. Appropriate utilization of meat by-products is important for the profitability of the meat
sector. Meat by-products are produced by slaughter houses, meat processors, wholesalers and meat rendering plants. It is reported
that by-products including organs, fat or lard, skin, feet, abdominal and intestinal contents, bone and blood of cattle, lambs
and pigs represents 66.0, 68.0 and 52.0% of the live weight, respectively. It is determined that many organ meats contain more
polyunsaturated fatty acids (PUFAs) than lean tissue while brain, chitterlings, heart, kidney, liver and lungs contain lowest level
of monounsaturated fatty acids (MUFA) and the highest level of polyunsaturated fatty acids (PUFA). Bioactive peptides generally
Ozlem Tokusoglu
Celal Bayar University, Turkey
Ozlem Tokusoglu, J Exp Food Chem 2018, Volume: 4
DOI: 10.4172/2472-0542-C1-011