Sustainable and Health-Protecting Food Ingredients from Bioprocessed Food by-Products and Wastes

Minervini, Fabio; Comitini, Francesca; De Boni, Annalisa; Fiorino, Giuseppina Maria; Rodrigues, Francisca; Tlais, Ali Zein Alabiden; Carafa, Ilaria; De Angelis, Maria

doi:10.3390/su142215283

Cited by 31Protein Hydrolysis and Bioactive PeptidesFood and Agricultural SciencesProbiotics and Fermented Foods

Sustainable and Health-Protecting Food Ingredients from Bioprocessed Food by-Products and Wastes

Open access

Minervini, Fabio, Comitini, Francesca, De Boni, Annalisa, Fiorino, Giuseppina Maria, Rodrigues, Francisca, Tlais, Ali Zein Alabiden, Carafa, Ilaria, De Angelis, Maria·2022·Sustainability

DOI 10.3390/su142215283

Open this paper in CoChat — free account Open PDF

Abstract

Dietary inadequacy and nutrition-related non-communicable diseases (N-NCDs) represent two main issues for the whole society, urgently requesting solutions from researchers, policy-makers, and other stakeholders involved in the health and food system. Food by-products and wastes (FBPW) represent a global problem of increasing severity, widely recognized as an important unsustainability hotspot, with high socio-economic and environmental costs. Yet, recycling and up-cycling of FBPW to produce functional foods could represent a solution to dietary inadequacy and risk of N-NCDs onset. Bioprocessing of FBPW with selected microorganisms appears to be a relatively cheap strategy to yield molecules (or rather molecules mixtures) that may be used to fortify/enrich food, as well as to formulate dietary supplements. This review, conjugating human health and sustainability in relation to food, describes the state-of-the-art of the use of yeasts, molds, and lactic acid bacteria for producing value-added compounds from FBPW. Challenges related to FBPW bioprocessing prior to their use in food regard will be also discussed: (i) loss of product functionality upon scale-up of recovery process; (ii) finding logistic solutions to the intrinsic perishability of the majority of FBPW; (iii) inserting up-cycling of FBPW in an appropriate legislative framework; (iv) increasing consumer acceptability of food and dietary supplements derived from FBPW.

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

Integrity signals

Registry

Crossref · 10.3390/su142215283

Cites

166 of 166 references verified0 citation errors · 0 not checkable

Statistics

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Fermented whey with Leuconostoc mesenteroides, Lactobacillus jensenii, and Lactobacillus acidophilus has antioxidant and anti-inflammatory properties.
“Whey Leuconostoc mesenteroides, Lactobacillus jensenii, Lactobacillus acidophilus Antioxidant, anti-inflammatory [166]”
From Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review (2024) · cites this paper as [166]
Table 1 (indexed under §4, page unavailable) lists whey fermented with the three named bacteria and reports increased antioxidant activity. It does not report an anti-inflammatory effect for that whey; the paper discusses anti-inflammatory effects for other fermented materials. (LLM, conf=0.91)
Experimental — accuracy not yet measured
Fermented yogurt whey with Lacticaseibacillus casei has increased production of lactic acid and hydrating properties.
“Yogurt whey Lacticaseibacillus casei Increased production of lactic acid, hydrating properties [166]”
From Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review (2024) · cites this paper as [166]
Section 3.3 (page unavailable) says yogurt whey is an excellent source for lactic acid production by L. casei, supporting that part of the claim. It does not attribute hydrating properties to the fermented whey; its separate discussion of fatty-acid hydration concerns a different process. (LLM, conf=0.87)
Experimental — accuracy not yet measured

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Food waste within food supply chains: quantification and potential for change to 2050
Parfitt, J., Barthel, M., & Macnaughton, S. (2010) · Philosophical Transactions of the Royal Society B: Biological Sciences · doi:10.1098/rstb.2010.0126 · Cited by 3,197 · cited 1× · see citing works
“phase, the distinction between perishable and non-perishable foodstuffs is crucial [35].”
Background
Insulin Resistance in Essential Hypertension
Ferrannini, E., Buzzigoli, G., Bonadonna, R., Giorico, M. A., Oleggini, M., Graziadei, L., Pedrinelli, R., Brandi, L., & Bevilacqua, S. (1987) · New England Journal of Medicine · doi:10.1056/nejm198708063170605 · Cited by 2,344 · see citing works
Dietary fiber and prebiotics and the gastrointestinal microbiota
Holscher, H. D. (2017) · Gut Microbes · doi:10.1080/19490976.2017.1290756 · Cited by 1,808 · see citing works
Food waste matters - A systematic review of household food waste practices and their policy implications
Schanes, K., Dobernig, K., & Gözet, B. (2018) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2018.02.030 · Cited by 1,365 · see citing works
Agro-industrial wastes and their utilization using solid state fermentation: A review
Sadh, P. K., Duhan, S., & Duhan, J. S. (2018) · Bioresources and Bioprocessing · doi:10.1186/s40643-017-0187-z · Cited by 1,302 · see citing works
Lost food, wasted resources: Global food supply chain losses and their impacts on freshwater, cropland, and fertiliser use
Kummu, M., de Moel, H., Porkka, M., Siebert, S., Varis, O., & Ward, P. J. (2012) · Science of The Total Environment · doi:10.1016/j.scitotenv.2012.08.092 · Cited by 1,300 · see citing works
Current options for the valorization of food manufacturing waste: a review
Mirabella, N., Castellani, V., & Sala, S. (2014) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2013.10.051 · Cited by 1,166 · see citing works
Food waste generation and industrial uses: A review
Girotto, F., Alibardi, L., & Cossu, R. (2015) · Waste Management · doi:10.1016/j.wasman.2015.06.008 · Cited by 835 · see citing works
The importance of nutrition in pregnancy and lactation: lifelong consequences
Marshall, N. E., Abrams, B., Barbour, L. A., Catalano, P., Christian, P., Friedman, J. E., Hay, W. W., Hernandez, T. L., Krebs, N. F., Oken, E., et al. (2022) · American Journal of Obstetrics and Gynecology · doi:10.1016/j.ajog.2021.12.035 · Cited by 709 · see citing works
The role of life cycle assessment in supporting sustainable agri-food systems: A review of the challenges
Notarnicola, B., Sala, S., Antón, A., McLaren, S. J., Saouter, E., & Sonesson, U. (2016) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2016.06.071 · Cited by 689 · see citing works
Exploitation of vegetables and fruits through lactic acid fermentation.
Di Cagno, R., Coda, R., De Angelis, M., & Gobbetti, M. (2013) · Food Microbiology · doi:10.1016/j.fm.2012.09.003 · Cited by 644 · see citing works
Molecularly Imprinted Polymers in Electrochemical and Optical Sensors
Ahmad, O. S., Bedwell, T. S., Esen, C., García‐Cruz, Á., & Piletsky, S. A. (2018) · Trends in biotechnology · doi:10.1016/j.tibtech.2018.08.009 · Cited by 604 · see citing works
Exploitation of Food Industry Waste for High-Value Products
Ravindran, R., & Jaiswal, A. K. (2016) · Trends in Biotechnology · doi:10.1016/j.tibtech.2015.10.008 · Cited by 590 · see citing works
Quantifying food losses and the potential for reduction in Switzerland
Beretta, C., Stoessel, F., Baier, U., & Hellweg, S. (2013) · Waste Management · doi:10.1016/j.wasman.2012.11.007 · Cited by 584 · see citing works
Losses, inefficiencies and waste in the global food system
Alexander, P., Brown, C., Arneth, A., Finnigan, J., Moran, D., & Rounsevell, M. D. A. (2017) · Agricultural Systems · doi:10.1016/j.agsy.2017.01.014 · Cited by 524 · see citing works
Household food waste: drivers and potential intervention points for design – an extensive review
Hebrok, M., & Boks, C. (2017) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2017.03.069 · Cited by 501 · see citing works
Quantification of food waste per product group along the food supply chain in the European Union: a mass flow analysis
Caldeira, C., De Laurentiis, V., Corrado, S., van Holsteijn, F., & Sala, S. (2019) · Resources, Conservation and Recycling · doi:10.1016/j.resconrec.2019.06.011 · Cited by 501 · see citing works
Food waste biomass: a resource for high-value chemicals
Pfaltzgraff, L. A., bruyn, M. D., Cooper, E. C., Budarin, V. L., & Clark, J. H. (2013) · Green Chemistry · doi:10.1039/c2gc36978h · Cited by 477 · see citing works
The Circular Bioeconomy—Concepts, Opportunities, and Limitations
Carus, M., & Dammer, L. (2018) · Industrial Biotechnology · doi:10.1089/ind.2018.29121.mca · Cited by 475 · see citing works
The methodology of the FAO study: Global Food Losses and Food Waste - extent, causes and prevention”- FAO, 2011
Gustafsson, J., Cederberg, C., Sonesson, U., & Emanuelsson, A. (2013) · KTH Publication Database DiVA (KTH Royal Institute of Technology) · Cited by 410 · see citing works
Exopolysaccharides Produced by Lactic Acid Bacteria: From Health-Promoting Benefits to Stress Tolerance Mechanisms
Caggianiello, G., Kleerebezem, M., & Spano, G. (2016) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-016-7471-2 · Cited by 396 · see citing works
Food Spoilage: Microorganisms and their prevention
Rawat, S. (2011) · HAL (Le Centre pour la Communication Scientifique Directe) · Cited by 366 · see citing works
Relationship between shifts in food system dynamics and acceleration of the global nutrition transition
Popkin, B. M. (2017) · Nutrition Reviews · doi:10.1093/nutrit/nuw064 · Cited by 341 · see citing works
Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria
Virtanen, T. I., Pihlanto, A., Akkanen, S., & Korhonen, H. J. T. (2006) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2006.03072.x · Cited by 314 · see citing works
Food waste accounting along global and European food supply chains: State of the art and outlook
Corrado, S., & Sala, S. (2018) · Waste Management · doi:10.1016/j.wasman.2018.07.032 · Cited by 311 · see citing works
From the table to waste: An exploratory study on behaviour towards food waste of Spanish and Italian youths
Mondéjar-Jiménez, J.-A., Ferrari, G., Secondi, L., & Principato, L. (2016) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2016.06.018 · Cited by 310 · see citing works
The extent of food waste generation across EU-27: Different calculation methods and the reliability of their results
Bräutigam, K.-R., Jörissen, J., & Priefer, C. (2014) · Waste Management & Research: The Journal for a Sustainable Circular Economy · doi:10.1177/0734242x14545374 · Cited by 249 · see citing works
Fungal biotechnology in food and feed processing
Ghorai, S., Banik, S. P., Verma, D. K., Chowdhury, S., Mukherjee, S., & Khowala, S. (2009) · Food Research International · doi:10.1016/j.foodres.2009.02.019 · Cited by 244 · see citing works
A half-century of production-phase greenhouse gas emissions from food loss & waste in the global food supply chain
Porter, S. D., Reay, D. S., Higgins, P., & Bomberg, E. (2016) · Science of The Total Environment · doi:10.1016/j.scitotenv.2016.07.041 · Cited by 239 · see citing works
Olive by-products: Challenge application in cosmetic industry
Rodrigues, F., Pimentel, F. B., & Oliveira, M. B. P. P. (2015) · Industrial Crops and Products · doi:10.1016/j.indcrop.2015.03.027 · Cited by 227 · see citing works
Self-citation
Nutraceuticals and Atherosclerosis: Human Trials
Badimón, L., Vilahur, G., & Padró, T. (2010) · Cardiovascular Therapeutics · doi:10.1111/j.1755-5922.2010.00189.x · Cited by 223 · see citing works
The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process
Comunian, T. A., Silva, M. P., & Souza, C. J. F. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.01.003 · Cited by 221 · see citing works
Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products
Dulf, F. V., Vodnar, D. C., & Socaciu, C. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.04.016 · Cited by 218 · see citing works
Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns
Vilas-Boas, A. A., Pintado, M., & Oliveira, A. L. S. (2021) · Foods · doi:10.3390/foods10071564 · Cited by 217 · see citing works
Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products)
Sadh, P. K., Kumar, S., Chawla, P., & Duhan, J. S. (2018) · Molecules · doi:10.3390/molecules23102560 · Cited by 204 · see citing works
Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights
Verni, M., Rizzello, C. G., & Coda, R. (2019) · Frontiers in Nutrition · doi:10.3389/fnut.2019.00042 · Cited by 204 · see citing works
Production of carotenoids by strains of Rhodotorula glutinis cultured in raw materials of agro-industrial origin
Buzzini, P., & Martini, A. (2000) · Bioresource Technology · doi:10.1016/s0960-8524(99)00056-5 · Cited by 201 · see citing works
The Role of Diet in the Pathogenesis of Cholesterol Gallstones
Ciaula, A. D., Garruti, G., Frühbeck, G., Angelis, M. D., de Bari, O., Wang, D. Q. ‐., Lammert, F., & Portincasa, P. (2017) · Current Medicinal Chemistry · doi:10.2174/0929867324666170530080636 · Cited by 197 · see citing works
Agriculturally and Industrially Important Fungi: Current Developments and Potential Biotechnological Applications
Kour, D., Rana, K. L., Yadav, N., Yadav, A. N., Singh, J., Rastegari, A. A., & Saxena, A. K. (2019) · Fungal biology · doi:10.1007/978-3-030-14846-1_1 · Cited by 196 · see citing works
A review of selection criteria for starter culture development in the food fermentation industry
Vinicius De Melo Pereira, G., De Carvalho Neto, D. P., Junqueira, A. C. D. O., Karp, S. G., Letti, L. A. J., Magalhães Júnior, A. I., & Soccol, C. R. (2020) · Food Reviews International · doi:10.1080/87559129.2019.1630636 · Cited by 189 · see citing works
Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products
Sharma, H., Özoğul, F., Bartkienė, E., & Rocha, J. M. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.2007844 · Cited by 189 · see citing works
Lost water and nitrogen resources due to EU consumer food waste
Vanham, D., Bouraoui, F., Leip, A., Grizzetti, B., & Bidoglio, G. (2015) · Environmental Research Letters · doi:10.1088/1748-9326/10/8/084008 · Cited by 182 · see citing works
Diet influences the functions of the human intestinal microbiome
Angelis, M. D., Ferrocino, I., Calabrese, F. M., Filippis, F. D., Cavallo, N., Siragusa, S., Rampelli, S., Cagno, R. D., Rantsiou, K., Vannini, L., et al. (2020) · Scientific Reports · doi:10.1038/s41598-020-61192-y · Cited by 177 · see citing works
Healthy and Sustainable Diets and Food Systems: the Key to Achieving Sustainable Development Goal 2?
Fanzo, J. (2019) · Food Ethics · doi:10.1007/s41055-019-00052-6 · Cited by 174 · see citing works
High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation
Tlais, A. Z. A., Fiorino, G. M., Polo, A., Filannino, P., & Cagno, R. D. (2020) · Molecules · doi:10.3390/molecules25132987 · Cited by 171 · see citing works
Self-citation
Solid-state fermentation of black rice bran with Aspergillus awamori and Aspergillus oryzae: Effects on phenolic acid composition and antioxidant activity of bran extracts
Shin, H., Kim, S.-M., Lee, J. H., & Lim, S.-T. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.07.174 · Cited by 166 · see citing works
Fermented Wheat Bran as a Functional Ingredient in Baking
Katina, K., Juvonen, R., Laitila, A., Flander, L., Nordlund, E., Kariluoto, S., Piironen, V. I., & Poutanen, K. S. (2012) · Cereal Chemistry · doi:10.1094/cchem-08-11-0106 · Cited by 163 · see citing works
Polysaccharides obtained from natural edible sources and their role in modulating the immune system: Biologically active potential that can be exploited against COVID-19
Barbosa, J. R., & de Carvalho, R. N. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.12.026 · Cited by 163 · see citing works
Comparative Study of the Effects of Solid-State Fermentation with Three Filamentous Fungi on the Total Phenolics Content (TPC), Flavonoids, and Antioxidant Activities of Subfractions from Oats (Avena sativa L.)
Cai, S., Wang, O., Wu, W., Zhu, S., Zhou, F. L., Ji, B., Gao, F., Zhang, D., Liu, J., & Cheng, Q. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf204163a · Cited by 160 · see citing works
A review: Modified agricultural by-products for the development and fortification of food products and nutraceuticals
Lai, W. T., Khong, N. M. H., Lim, S. S., Hee, Y. Y., Sim, B. I., Lau, K. Y., & Lai, O. M. (2016) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2016.11.014 · Cited by 160 · see citing works
Drivers that establish and assembly the lactic acid bacteria biota in cheeses.
Gobbetti, M., Di Cagno, R., Calasso, M., Neviani, E., Fox, P. F., & De Angelis, M. (2018) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2018.06.010 · Cited by 151 · see citing works
Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows
Cagno, R. D., Surico, R. F., Siragusa, S., Angelis, M. D., Paradiso, A., Minervini, F., Gara, L. D., & Gobbetti, M. (2008) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2008.07.010 · Cited by 147 · see citing works
Self-citation
Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas
Tamang, J. P., Tamang, B., Schillinger, U., Guigas, C., & Holzapfel, W. H. (2009) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2009.07.016 · Cited by 142 · see citing works
FUSIONS Definitional Framework for Food Waste
Bos-Brouwers, H. E. J., Timmermans, A. J. M., Soethoudt, J. M., Östergren, K., Gustavsson, J., Hansen, O. J., Møller, H. B., Anderson, G. L., O’Connor, C., & Quested, T. E. (2014) · Socio-Environmental Systems Modeling · Cited by 142 · see citing works
Consumer preferences for upcycled ingredients: A case study with biscuits
Grasso, S., & Asioli, D. (2020) · Food Quality and Preference · doi:10.1016/j.foodqual.2020.103951 · Cited by 140 · see citing works
European Regulatory Framework and Safety Assessment of Food-Related Bioactive Compounds
Vettorazzi, A., de Ceráin, A. L., Sanz-Serrano, J., Gil, A. G., & Azqueta, A. (2020) · Nutrients · doi:10.3390/nu12030613 · Cited by 131 · see citing works
Solid-State Yeast Fermented Wheat and Oat Bran as A Route for Delivery of Antioxidants
Călinoiu, L. F., Cătoi, A. F., & Vodnar, D. C. (2019) · Antioxidants · doi:10.3390/antiox8090372 · Cited by 129 · see citing works
Whey valorisation: A complete and novel technology development for dairy industry starter culture production
Κουτίνας, Α. Α., Papapostolou, H., Dimitrellou, D., Kopsahelis, N., Katechaki, E., Bekatorou, A., & Bosnea, L. A. (2009) · Bioresource Technology · doi:10.1016/j.biortech.2009.01.058 · Cited by 127 · see citing works
Improving the quality of agro-wastes by solid-state fermentation: enhanced antioxidant activities and nutritional qualities
Lateef, A., Oloke, J. K., Kana, E. B. G., Oyeniyi, S., Onifade, O., Oyeleye, A., Oladosu, O., & Oyelami, A. O. (2008) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-008-9749-8 · Cited by 127 · see citing works
Post-harvest losses reduction by small-scale maize farmers: The role of handling practices
Chegere, M. (2018) · Food Policy · doi:10.1016/j.foodpol.2018.05.001 · Cited by 126 · see citing works
Screening of filamentous fungi for production of enzymes of biotechnological interest
Guimarães, L. H. S., Peixoto-Nogueira, S. C., Michelin, M., Rizzatti, A. C. S., Sandrim, V. C., Zanoelo, F. F., de Aquino, A. C. M. M., Júnior, A. B., & Polizeli, M. D. L. T. D. M. (2006) · Brazilian Journal of Microbiology · doi:10.1590/s1517-83822006000400014 · Cited by 124 · see citing works
Bioactivity, phytochemical profile and pro-healthy properties of Actinidia arguta: A review
Pinto, D., Delerue-Matos, C. M., & Rodrigues, F. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109449 · Cited by 124 · see citing works
Self-citation
Influence of particle size on bioprocess induced changes on technological functionality of wheat bran
Coda, R., Kärki, I., Nordlund, E., Heiniö, R., Poutanen, K. S., & Katina, K. (2013) · Food Microbiology · doi:10.1016/j.fm.2013.05.011 · Cited by 121 · see citing works
Bioactive peptides from yeast: A comparative review on production methods, bioactivity, structure-function relationship, and stability
Mirzaei, M., Shavandi, A., Mirdamadi, S., Soleymanzadeh, N., Motahari, P., Mirdamadi, N., Moser, M., Subra, G., Alimoradi, H., & Goriely, S. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.10.008 · Cited by 119 · see citing works
By-Products in the Malting and Brewing Industries—Re-Usage Possibilities
Karlović, A., Jurić, A., Ćorić, N., Habschied, K. J., Krstanović, V., & Mastanjević, K. M. (2020) · Fermentation · doi:10.3390/fermentation6030082 · Cited by 116 · see citing works
Use of grape pomace for the production of hydrolytic enzymes by solid-state fermentation and recovery of its bioactive compounds
Teles, A. S. C., Chávez, D. W. H., de Oliveira, R. A., Bon, E. P. S., Terzi, S. D. C., de Souza, E. F., Gottschalk, L. M. F., & Tonon, R. V. (2018) · Food Research International · doi:10.1016/j.foodres.2018.10.083 · Cited by 113 · see citing works
Advances in the valorization of spent brewer's yeast
Puligundla, P., Mok, C., & Park, S. (2020) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2020.102350 · Cited by 113 · see citing works
Carotenoid research: History and new perspectives for chemistry in biological systems
Britton, G. (2020) · Biochimica et Biophysica Acta (BBA) - Molecular and Cell Biology of Lipids · doi:10.1016/j.bbalip.2020.158699 · Cited by 112 · see citing works
Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran
Arte, E., Rizzello, C. G., Verni, M., Nordlund, E., Katina, K., & Coda, R. (2015) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.5b03495 · Cited by 111 · see citing works
Economic benefits from food recovery at the retail stage: An application to Italian food chains
Giuseppe, A., Enea, M., & Muriana, C. (2014) · Waste Management · doi:10.1016/j.wasman.2014.02.018 · Cited by 106 · see citing works
Dietary Flaxseed Independently Lowers Circulating Cholesterol and Lowers It beyond the Effects of Cholesterol-Lowering Medications Alone in Patients with Peripheral Artery Disease1–4
Edel, A. L., Rodriguez-Leyva, D., Maddaford, T. G., Caligiuri, S. P., Austria, J. A., Weighell, W., Guzman, R., Aliani, M., & Pierce, G. N. (2015) · The Journal of Nutrition · doi:10.3945/jn.114.204594 · Cited by 106 · see citing works
Economic impact assessment of food waste reduction on European countries through social accounting matrices
Campoy-Muñoz, P., Cardenete, M. A., & López, M. D. C. D. (2017) · Resources Conservation and Recycling · doi:10.1016/j.resconrec.2017.02.010 · Cited by 102 · see citing works
Physicochemical and technological properties of highly enriched wheat breads with wholegrain non wheat flours
Koletta, P., Irakli, M. N., Παπαγεωργίου, Μ., & Skendi, A. (2014) · Journal of Cereal Science · doi:10.1016/j.jcs.2014.08.003 · Cited by 101 · see citing works
Wastewater production, treatment and use in India
Dayal, A. M. (2014) · Hydrology Current Research · Cited by 100 · see citing works
Beyond Enzyme Production: Solid State Fermentation (SSF) as an Alternative Approach to Produce Antioxidant Polysaccharides
Gutierrez-Uribe, J. A., & Verduzco-Oliva, R. (2020) · Sustainability · doi:10.3390/su12020495 · Cited by 100 · see citing works
Simultaneous saccharification and fermentation of acid-pretreated corncobs with a recombinant Saccharomyces cerevisiae expressing β-glucosidase
Shen, Y., Zhang, Y., Ma, T., Bao, X., Du, F., Zhuang, G., & Qu, Y. (2007) · Bioresource Technology · doi:10.1016/j.biortech.2007.09.046 · Cited by 98 · see citing works
Filamentous fungi as a source of natural antioxidants
Smith, H., Doyle, S., & Murphy, R. A. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.03.134 · Cited by 98 · see citing works
Fermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes
Gan, R., Shah, N. P., Wang, M., Lui, W., & Corke, H. (2016) · International Journal of Food Science & Technology · doi:10.1111/ijfs.13062 · Cited by 95 · see citing works
Production of protein-rich fungal biomass in an airlift bioreactor using vinasse as substrate
Nitayavardhana, S., Issarapayup, K., Pavasant, P., & Khanal, S. K. (2013) · Bioresource Technology · doi:10.1016/j.biortech.2013.01.073 · Cited by 91 · see citing works
Production of Added-Value Chemical Compounds through Bioconversions of Olive-Mill Wastewaters Blended with Crude Glycerol by a Yarrowia lipolytica Strain
Sarris, D., Rapti, A., Nikolaos, P., Koutinas, A., & Papanikolaou, S. (2019) · Molecules · doi:10.3390/molecules24020222 · Cited by 87 · see citing works
Perspectives of engineering lactic acid bacteria for biotechnological polyol production
Monedero, V., Pérez‐Martínez, G., & Yebra, M. J. (2010) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-010-2494-6 · Cited by 86 · see citing works
Cosmeceutical potentials and bioactive compounds of rice bran fermented with single and mix culture of Aspergillus oryzae and Rhizopus oryzae
Razak, D. L. A., Rashid, N. Y. A., Jamaluddin, A. B., Sharifudin, S. A., Kahar, A. A., & Long, K. (2015) · Journal of the Saudi Society of Agricultural Sciences · doi:10.1016/j.jssas.2015.04.001 · Cited by 83 · see citing works
Antioxidants Potential of the Filamentous Fungi (Mucor circinelloides)
Hameed, A., Hussain, S. A., Yang, J., Ijaz, M. U., Liu, Q., Suleria, H. A. R., & Song, Y. (2017) · Nutrients · doi:10.3390/nu9101101 · Cited by 83 · see citing works
Minimizing food waste by improving storage conditions in household refrigeration
van Holsteijn, F., & Kemna, R. B. J. (2017) · Resources Conservation and Recycling · doi:10.1016/j.resconrec.2017.09.012 · Cited by 82 · see citing works
Effect of corn bran as dietary fiber addition on baking and sensory quality
Singh, M., Liu, S. X., & Vaughn, S. F. (2012) · Biocatalysis and Agricultural Biotechnology · doi:10.1016/j.bcab.2012.02.005 · Cited by 81 · see citing works
Production and Characterization of Microbial Carotenoids as an Alternative to Synthetic Colors: a Review
Chandi, G. K., & Gill, B. S. (2010) · International Journal of Food Properties · doi:10.1080/10942910903256956 · Cited by 77 · see citing works
The tree structure — A general framework for food waste quantification in food services
Eriksson, M., Osowski, C. P., Björkman, J., Hansson, E., Malefors, C., Eriksson, E., & Ghosh, R. (2017) · Resources Conservation and Recycling · doi:10.1016/j.resconrec.2017.11.030 · Cited by 77 · see citing works
Fermentative recovery of lipids and proteins from freshwater fish head waste with reference to antimicrobial and antioxidant properties of protein hydrolysate
Ruthu, Murthy, P. S., Rai, A. K., & Bhaskar, N. (2012) · Journal of Food Science and Technology · doi:10.1007/s13197-012-0730-z · Cited by 76 · see citing works
Fructose-rich niches traced the evolution of lactic acid bacteria toward fructophilic species
Filannino, P., Cagno, R. D., Tlais, A. Z. A., Cantatore, V., & Gobbetti, M. (2019) · Critical Reviews in Microbiology · doi:10.1080/1040841x.2018.1543649 · Cited by 76 · see citing works
Self-citation
Editorial
Galanakis, C. M., & Schieber, A. (2014) · Food Research International · doi:10.1016/j.foodres.2014.11.019 · Cited by 76 · see citing works
Effect of solid state fermentation by Enterococcus faecalis M2 on antioxidant and nutritional properties of wheat bran
Mao, M., Wang, P., Shi, K., Lu, Z., Bie, X., Zhao, H., Zhang, C., & Lv, F. (2020) · Journal of Cereal Science · doi:10.1016/j.jcs.2020.102997 · Cited by 73 · see citing works
Enzymatic hydrolysis of brewer’s spent grain to obtain fermentable sugars
Paz, A., Outeiriño, D., Guerra, N. P., & Domínguez, J. M. (2018) · Bioresource Technology · doi:10.1016/j.biortech.2018.12.082 · Cited by 72 · see citing works
A fermentative approach towards optimizing directed biosynthesis of fumaric acid by Rhizopus oryzae 1526 utilizing apple industry waste biomass
Das, R. K., Brar, S. K., & Verma, M. (2015) · Fungal Biology · doi:10.1016/j.funbio.2015.10.001 · Cited by 70 · see citing works
Consumer acceptance of food obtained from olive by-products: A survey of Italian consumers
Perito, M. A., Di Fonzo, A., Sansone, M., & Russo, C. (2019) · British Food Journal · doi:10.1108/bfj-03-2019-0197 · Cited by 70 · see citing works
Immunomodulatory activity of a gut microbial metabolite of dietary linoleic acid, 10-hydroxy-cis-12-octadecenoic acid, associated with improved antioxidant/detoxifying defences
Bergamo, P., Luongo, D., Miyamoto, J., Cocca, E., Kishino, S., Ogawa, J., Tanabe, S., & Rossi, M. (2014) · Journal of Functional Foods · doi:10.1016/j.jff.2014.10.007 · Cited by 67 · see citing works
Sustainability, Innovation, and Green Chemistry in the Production and Valorization of Phenolic Extracts from Olea europaea L.
Romani, A., Pinelli, P., Ieri, F., & Bernini, R. (2016) · Sustainability · doi:10.3390/su8101002 · Cited by 67 · see citing works
In situ fortification of vitamin B12 in wheat flour and wheat bran by fermentation with Propionibacterium freudenreichii
Xie, C., Coda, R., Chamlagain, B., Edelmann, M., Deptula, P., Varmanen, P., Piironen, V. I., & Katina, K. (2018) · Journal of Cereal Science · doi:10.1016/j.jcs.2018.05.002 · Cited by 67 · see citing works
Improvements in the qualities of gluten-free bread after using a protease obtained from Aspergillus oryzae
Hamada, S., Suzuki, K., Aoki, N., & Suzuki, Y. (2012) · Journal of Cereal Science · doi:10.1016/j.jcs.2012.10.008 · Cited by 65 · see citing works
Production and characterization of functional properties of protein hydrolysates from egg shell membranes by lactic acid bacteria fermentation
Jain, S., & Anal, A. K. (2017) · Journal of Food Science and Technology · doi:10.1007/s13197-017-2530-y · Cited by 65 · see citing works
Insulin Resistance, Hypertension, and Coronary Heart Disease
Reaven, G. M. (2003) · Journal of Clinical Hypertension · doi:10.1111/j.1524-6175.2003.01764.x · Cited by 63 · see citing works
Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement
Cagno, R. D., Filannino, P., Cavoski, I., Lanera, A., Mamdouh, B. M., & Gobbetti, M. (2017) · Journal of Functional Foods · doi:10.1016/j.jff.2017.01.033 · Cited by 62 · see citing works
Production of Biosurfactant from Candida bombicola URM 3718 for Environmental Applications
Luna, J. M., Filho, A. S., Rufino, R. D., & Sarubbo, L. A. (2016) · Chemical engineering transactions · doi:10.3303/cet1649098 · Cited by 60 · see citing works
Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation
Pontonio, E., Dingeo, C., Gobbetti, M., & Rizzello, C. G. (2019) · Frontiers in Microbiology · doi:10.3389/fmicb.2019.00561 · Cited by 60 · see citing works
Fungi open new possibilities for anaerobic fermentation of organic residues
Kazda, M., Langer, S. G., & Bengelsdorf, F. R. (2014) · Energy Sustainability and Society · doi:10.1186/2192-0567-4-6 · Cited by 59 · see citing works
Microbial food: microorganisms repurposed for our food
Choi, K. R., Yu, H. E., & Lee, S. Y. (2021) · Microbial Biotechnology · doi:10.1111/1751-7915.13911 · Cited by 56 · see citing works
Antimicrobial activities of Bacillus velezensis strains isolated from stingless bee products against methicillin-resistant Staphylococcus aureus
Baharudin, M. M. A.-A., Ngalimat, M. S., Shariff, F. M., Yusof, Z. N. B., Karim, M., Baharum, S. N., & Sabri, S. (2021) · PLoS ONE · doi:10.1371/journal.pone.0251514 · Cited by 55 · see citing works
Grape Processing By-Products as Active Ingredients for Cosmetic Proposes
Nunes, M. A., Rodrigues, F., & Oliveira, M. B. P. P. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-809870-7.00011-9 · Cited by 53 · see citing works
Self-citation
Potential use of pulp and paper solid waste for the bio-production of fumaric acid through submerged and solid state fermentation
Das, R. K., Brar, S. K., & Verma, M. (2015) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2015.08.108 · Cited by 51 · see citing works
Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread
Pontonio, E., Lorusso, A., Gobbetti, M., & Rizzello, C. G. (2017) · Journal of Cereal Science · doi:10.1016/j.jcs.2017.08.022 · Cited by 50 · see citing works
Pineapple cannery waste as a potential substrate for microbial biotranformation to produce vanillic acid and vanillin
KhaiLun, O., BeeWai, T., & Siew Ling, L. I. E. W. (2014) · International Food Research Journal · Cited by 49 · see citing works
Biotechnological re-cycling of apple by-products: A reservoir model to produce a dietary supplement fortified with biogenic phenolic compounds
Tlais, A. Z. A., Ros, A. D., Filannino, P., Vincentini, O., Gobbetti, M., & Cagno, R. D. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.127616 · Cited by 49 · see citing works
Self-citation
The scale-up cultivation of Candida utilis in waste potato juice water with glycerol affects biomass and β(1,3)/(1,6)-glucan characteristic and yield
Bzducha‐Wróbel, A., Pobiega, K., Błażejak, S., & Kieliszek, M. (2018) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-018-9357-y · Cited by 48 · see citing works
Community social capital and status: The social dilemma of food waste
Piras, S., Pancotto, F., Righi, S., Vittuari, M., & Setti, M. (2021) · Ecological Economics · doi:10.1016/j.ecolecon.2021.106954 · Cited by 48 · see citing works
Transcriptional reprogramming and phenotypic switching associated with the adaptation of Lactobacillus plantarum C2 to plant niches
Filannino, P., Cagno, R. D., Crecchio, C., Virgilio, C. D., Angelis, M. D., & Gobbetti, M. (2016) · Scientific Reports · doi:10.1038/srep27392 · Cited by 47 · see citing works
Potato Juice, a Starch Industry Waste, as a Cost-Effective Medium for the Biosynthesis of Bacterial Cellulose
Ciecholewska‐Juśko, D., Broda, M., Żywicka, A., Styburski, D., Sobolewski, P., Gorący, K., Migdał, P., Junka, A., & Fijałkowski, K. (2021) · International Journal of Molecular Sciences · doi:10.3390/ijms221910807 · Cited by 47 · see citing works
Status and recent trends in fresh-cut fruits and vegetables
Sucheta, S., Singla, G., Chaturvedi, K., & Sandhu, P. P. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-816184-5.00002-1 · Cited by 46 · see citing works
Development of high biomass and lipid yielding medium for newly isolated Rhodotorula mucilaginosa
Prabhu, A. A., Gedela, R., Bharali, B., Deshavath, N. N., & Dasu, V. V. (2018) · Fuel · doi:10.1016/j.fuel.2018.11.088 · Cited by 45 · see citing works
A review of filamentous fungi in broiler production
Sugiharto, S. (2019) · Annals of Agricultural Science Cairo · doi:10.1016/j.aoas.2019.05.005 · Cited by 44 · see citing works
Colorimetric Assay for Heterogeneous-Catalyzed Lipase Activity: Enzyme-Regulated Gold Nanoparticle Aggregation
Zhang, W., Tang, Y., Liu, J., Jiang, L., Huang, W., Huo, F., & Tian, D. (2014) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf505339q · Cited by 43 · see citing works
Biosurfactants as microbial bioactive compounds in microbial enhanced oil recovery
Chafale, A., & Kapley, A. (2022) · Journal of Biotechnology · doi:10.1016/j.jbiotec.2022.05.003 · Cited by 43 · see citing works
Rhizopus oryzae as Fermentation Agent in Food Derived Sub-products
Ibarruri, J., & Hernández, I. (2017) · Waste and Biomass Valorization · doi:10.1007/s12649-017-0017-8 · Cited by 42 · see citing works
Dual production of polyunsaturated fatty acids and beta-carotene with Mucor wosnessenskii by the process of solid-state fermentation using agro-industrial waste
Klempová, T., Slaný, O., Šišmiš, M., Marcinčák, S., & Čertík, M. (2020) · Journal of Biotechnology · doi:10.1016/j.jbiotec.2020.02.006 · Cited by 42 · see citing works
Chitosan production from hemicellulose hydrolysate of corn straw: impact of degradation products on Rhizopus oryzae growth and chitosan fermentation
Tai, C., Li, S., Xu, Q. C., Ying, H., Huang, H., & Ouyang, P. (2010) · Letters in Applied Microbiology · doi:10.1111/j.1472-765x.2010.02893.x · Cited by 41 · see citing works
Residual yoghurt whey for lactic acid production
Alonso, S., Herrero, M., Rendueles, M., & Dı́az, M. (2010) · Biomass and Bioenergy · doi:10.1016/j.biombioe.2010.01.041 · Cited by 41 · see citing works
Protein enrichment of cassava residue using Trichoderma pseudokoningii (ATCC 26801)
Bayitse, R., Hou, X., Laryea, G. N., & Bjerre, A. (2015) · AMB Express · doi:10.1186/s13568-015-0166-8 · Cited by 41 · see citing works
Polyol production during heterofermentative growth of the plant isolate Lactobacillus florum 2F
Tyler, C., Kopit, L. M., Doyle, C., Yu, A. O., Hugenholtz, J., & Marco, M. L. (2016) · Journal of Applied Microbiology · doi:10.1111/jam.13108 · Cited by 41 · see citing works
Utilization of Waste Glycerol from Biodiesel Process as a Substrate for Mono-, Di-, and Triacylglycerol Production
Binhayeeding, N., Klomklao, S., & Sangkharak, K. (2017) · Energy Procedia · doi:10.1016/j.egypro.2017.10.130 · Cited by 41 · see citing works
Sophorolipids production by Candida bombicola using dairy industry wastewater
Daverey, A., Pakshirajan, K., & Sumalatha, S. (2010) · Clean Technologies and Environmental Policy · doi:10.1007/s10098-010-0330-4 · Cited by 40 · see citing works
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane ( Portulaca oleracea L.)
Filannino, P., Cagno, R. D., Trani, A. A., Cantatore, V., Gambacorta, G., & Gobbetti, M. (2017) · Journal of Functional Foods · doi:10.1016/j.jff.2017.10.022 · Cited by 40 · see citing works
Isolation and Identification of Magnusiomyces capitatus as a Lipase-Producing Yeast from Olive Mill Wastewater
Salgado, V., Fonseca, C., da Silva, T. L., Roseiro, J. C., & Eusébio, A. (2019) · Waste and Biomass Valorization · doi:10.1007/s12649-019-00725-7 · Cited by 40 · see citing works
Bioactive Compounds and Stability of a Typical Italian Bakery Products “Taralli” Enriched with Fermented Olive Paste
Durante, M., Bleve, G., Selvaggini, R., Veneziani, G., Servili, M., & Mita, G. (2019) · Molecules · doi:10.3390/molecules24183258 · Cited by 40 · see citing works
Changes of bioactive compounds in barley industry by‐products during submerged and solid state fermentation with antimicrobial Pediococcus acidilactici strain LUHS29
Bartkienė, E., Mozūrienė, E., Lėlė, V., Zokaitytė, E., Gružauskas, R., Jākobsone, I., Juodeikienė, G., Ruibys, R., & Bartkevičs, V. (2019) · Food Science & Nutrition · doi:10.1002/fsn3.1311 · Cited by 40 · see citing works
Prevalence of vitamin deficiencies in an apparently healthy urban adult population: Assessed by subclinical status and dietary intakes
Sivaprasad, M., Shalini, T., Reddy, P. Y., Seshacharyulu, M., Madhavi, G., Kumar, B. N., & Reddy, G. B. (2019) · Nutrition · doi:10.1016/j.nut.2019.01.017 · Cited by 39 · see citing works
Food waste accounting - Methodologies, challenges and opportunities
Caldeira, C., Corrado, S., & Sala, S. (2017) · Joint Research Centre (European Commission) · doi:10.2760/54845 · Cited by 38 · see citing works
Comparative profiles of α-amylase production in conventional tray reactor and GROWTEK bioreactor
Dey, T. B., Rout, S., Banerjee‬‬‬‬‬‬‬‬‬, R., & Bhattacharyya, B. C. (2007) · Bioprocess and Biosystems Engineering · doi:10.1007/s00449-007-0133-0 · Cited by 37 · see citing works
Ameliorating Effects of Fermented Rice Bran Extract on Oxidative Stress Induced by High Glucose and Hydrogen Peroxide in 3T3-L1 Adipocytes
Kim, D., & Han, G. D. (2011) · Plant Foods for Human Nutrition · doi:10.1007/s11130-011-0243-3 · Cited by 35 · see citing works
Enhanced mannitol biosynthesis by the fruit origin strain Fructobacillus tropaeoli CRL 2034
Rodríguez, L. G. R., Aller, K., Bru, E., Vuyst, L. D., Hebert, E. M., & Mozzi, F. (2017) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-017-8395-1 · Cited by 35 · see citing works
Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification
Cantatore, V., Filannino, P., Gambacorta, G., Pasquale, I. D., Pan, S., Gobbetti, M., & Cagno, R. D. (2019) · Frontiers in Microbiology · doi:10.3389/fmicb.2019.02574 · Cited by 35 · see citing works
Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread
Izzo, L., Luz, C., Ritieni, A., Mañes, J., & Meca, G. (2020) · Journal of Dairy Science · doi:10.3168/jds.2019-17547 · Cited by 32 · see citing works
Co-production of gamma amino butyric acid (GABA) and lactic acid using Lactobacillus plantarum LP-9 from agro-residues
Sharma, P., Sharma, A., Singh, J. P., Singh, N., Singh, S., Tomar, G. S., Nain, P. K. S., Khare, S. K., & Nain, L. (2021) · Environmental Technology & Innovation · doi:10.1016/j.eti.2021.101650 · Cited by 32 · see citing works
Preface for Volume 7: Natural and Artificial Flavoring Agents and Food Dyes
Grumezescu, A. M., & Holban, A. M. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-811518-3.00022-3 · Cited by 29 · see citing works
Applications of recovered bioactive compounds in cosmetics and health care products
Rodrigues, F., Nunes, M. A., & Oliveira, M. B. P. P. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-805314-0.00012-1 · Cited by 28 · see citing works
Self-citation
In search of economically significant food losses: Evidence from Tunisia and Egypt
Anríquez, G., Foster, W., Ortega, J., & Rocha, J. S. (2020) · Food Policy · doi:10.1016/j.foodpol.2020.101912 · Cited by 27 · see citing works
The nutritional status and dietary intake of free-living seniors: A cross-sectional study
O’Connell, M., Coppinger, T. C., Lacey, S., Arsenic, T., & McCarthy, A. L. (2021) · Clinical Nutrition ESPEN · doi:10.1016/j.clnesp.2021.02.020 · Cited by 27 · see citing works
Nutritional Composition and Sensory Evaluation of Cake Fortified with Moringa oleifera Leaf Powder and Ripe Banana Flour
Roni, R. A., Sani, M. N. H., Munira, S., Wazed, M. A., & Siddiquee, S. (2021) · Applied Sciences · doi:10.3390/app11188474 · Cited by 27 · see citing works
Enzymatic production of xylooligosaccharides from Brazilian Syrah grape pomace flour: a green alternative to conventional methods for adding value to agricultural by‐ products
Costa, J. R., Tonon, R. V., Gottschalk, L. M. F., Santiago, M. C. P. D. A., Mellinger‐Silva, C., Pastrana, L. M., Pintado, M., & Cabral, L. M. C. (2018) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.9297 · Cited by 26 · see citing works
A comparative study on astaxanthin recovery from shrimp wastes using lactic fermentation and green solvents:an applied model on minced Tilapia
El-Bialy, H. A., & Abdel-Khalek, H. H. (2020) · Journal of Radiation Research and Applied Sciences · doi:10.1080/16878507.2020.1789388 · Cited by 24 · see citing works
A validated capillary electrophoresis method for fatty acid determination in encapsulated vegetable oils supplements
Amorim, T. L., Duarte, L. M., Chellini, P. R., & de Oliveira, M. A. L. (2019) · LWT · doi:10.1016/j.lwt.2019.108380 · Cited by 23 · see citing works
Valorization of papaya fruit waste through low-cost fractionation and microbial conversion of both juice and seed lipids
Han, Z., Park, A., & Su, W. (2018) · RSC Advances · doi:10.1039/c8ra05539d · Cited by 21 · see citing works
Increasing the Production of β-Glucan from Saccharomyces carlsbergensis RU01 by Using Tannic Acid
Chotigavin, N., Sriphochanart, W., Yaiyen, S., & Kudan, S. (2021) · Applied Biochemistry and Biotechnology · doi:10.1007/s12010-021-03553-5 · Cited by 20 · see citing works
Liquid chromatography/electrospray ionisation sequential mass spectrometric identification of the main chlortoluron by-products during water disinfection using chlorine
Zambonin, C. G., Losito, I., & Palmisano, F. (2000) · Rapid Communications in Mass Spectrometry · doi:10.1002/(sici)1097-0231(20000530)14:10 · Cited by 19 · see citing works
Synthesis of single-cell oil by Yarrowia lipolytica MTCC 9520 utilizing slaughterhouse lipid waste for biodiesel production
Radha, P., Narayanan, S., Chaudhuri, A., Anjum, S., Thomas, D. L., Pandey, R., & Ramani, K. (2020) · Biomass Conversion and Biorefinery · doi:10.1007/s13399-020-01132-y · Cited by 19 · see citing works
Fungal protein and ethanol from lignocelluloses using Rhizopus pellets under simultaneous saccharification, filtration and fermentation (SSFF)
Fazelinejad, S., Ferreira, J. A., Brandberg, T., Lennartsson, P. R., & Taherzadeh, M. J. (2016) · Biofuel Research Journal · doi:10.18331/brj2016.3.1.7 · Cited by 17 · see citing works
Characterization and Cytotoxicity Assay of Pigment Producing Microbes
Malik, K., Tokas, J., & Anand, R. C. (2016) · International Journal of Current Microbiology and Applied Sciences · doi:10.20546/ijcmas.2016.506.042 · Cited by 14 · see citing works
Food Loss and Waste as an Economic and Policy Problem
Koester, U. (2017) · Emerald Group Publishing Limited eBooks · doi:10.1108/s1574-871520170000017018 · Cited by 14 · see citing works
Application of Fermentation to Recover High‐Added Value Compounds from Food By‐Products
Khubber, S., Martí-Quijal, F. J., Tomasevic, I. B., Remize, F., & Barba, F. J. (2021) · doi:10.1002/9781119505822.ch7 · Cited by 14 · see citing works
Transcriptional Reprogramming at Genome-Scale of Lactobacillus plantarum WCFS1 in Response to Olive Oil Challenge
Esteban-Torres, M., Reverón, I., Plaza‐Vinuesa, L., Rivas, B. D. L., Múñoz, R., & de Felipe, F. L. (2017) · Frontiers in Microbiology · doi:10.3389/fmicb.2017.00244 · Cited by 13 · see citing works
Supplementing corn chips with mango cv. “Ataulfo” peel improves their sensory acceptability and phenolic profile, and decreases in vitro dialyzed glucose
Zepeda‐Ruiz, G. C., Domínguez-Avila, J. A., Ayala-Zavala, J. F., Robles‐Sánchez, M., Salazar‐López, N. J., López‐Díaz, J. A., & González-Aguilar, G. A. (2020) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.14954 · Cited by 13 · see citing works
Nutritional implications of dietary gluten avoidance among Canadians: results from the 2015 Canadian Community Health Survey
Mudryj, A. N., Waugh, A., Slater, J. J., Duerksen, D. R., Bernstein, C. N., & Riediger, N. D. (2020) · British Journal Of Nutrition · doi:10.1017/s000711452000450x · Cited by 8 · see citing works
Valorization of apple and grape wastes with malic acid-degrading yeasts
Steyn, A., Viljoen‐Bloom, M., & van Zyl, W. H. (2021) · Folia Microbiologica · doi:10.1007/s12223-021-00850-8 · Cited by 8 · see citing works
Effect of incorporating plant-based quercetin on physicochemical properties, consumer acceptability and sensory profiling of nutrition bars
Bansal, U., Bhardwaj, A., Singh, S. N., Khubber, S., Sharma, N., & Bansal, V. (2022) · Functional Foods in Health and Disease · doi:10.31989/ffhd.v12i3.888 · Cited by 7 · see citing works
STARTER CULTURES | Molds Employed in Food Processing
Uraz, T., & Özer, B. H. (2014) · Encyclopedia of Food Microbiology · doi:10.1016/b978-0-12-384730-0.00323-2 · Cited by 6 · see citing works
Enzymatic Synthesis of Functional Xylose Glucoside and Its Application to Prebiotic
Khummanee, N., Rudeekulthamrong, P., & Kaulpiboon, J. (2021) · Applied Biochemistry and Microbiology · doi:10.1134/s0003683821020058 · Cited by 6 · see citing works
The Contribution of Discrete Vegetables, Mixed Dishes, and Other Foods to Total Vegetable Consumption: US Ages 2 Years and Over, 2017-2018
Wambogo, E. A., Ansai, N., Ahluwalia, N., & Ogden, C. L. (2022) · Journal of the Academy of Nutrition and Dietetics · doi:10.1016/j.jand.2022.05.006 · Cited by 4 · see citing works
Product development and consumer acceptability of soup made from Clarias gariepinus
Bothma, C., Cronjé, N., Koen, M., & Hugo, A. (2020) · CyTA - Journal of Food · doi:10.1080/19476337.2020.1800826 · Cited by 2 · see citing works
The universal recovery strategy
Galanakis, C. M. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-820563-1.00018-4 · Cited by 2 · see citing works

Flagged first, then by citations

1 of the 167 references couldn’t be matched to a known paper.

Research works printed but not linked: 7

Shafiee, S.I.; Omar, N.; Ibrahim, Z. Prevalence and Factors Associated with Geriatric Malnutrition in Healthcare Institutions: A Systematic Review. Malays. J. Med. Health Sci. 2022, 18, 140-149.
Pinto, D.; Braga, N.; Silva, A.M.; Delereu-Matos, C.; Rodrigues, F. Chestnut. In Valorization of Fruit Processing By-Products; Galanakis, C.M., Ed.; Woodhead Publishing: Cambridge, UK, 2019; pp. 127-144.
European Union. Directive 2008/98/EC of the European Parliament and of the Council of 19 November 2008 On Waste and Repealing Certain Directives. Off. J. Eur. Union 2008, 312, 3-30.
Otles, S.; Despoudi, S.; Bucatariu, C.; Kartal, C. Chapter 1-Food waste management, valorization, and sustainability in the food industry. In Food Waste Recovery; Galanakis, C.M., Ed.; Academic Press: San Diego, CA, USA, 2015; pp. 3-23.
Jirasatid, S.; Limroongreungrat, K.; Nopharatana, M.; Monacolin, K. Pigments and citrinin of rice pasta by-products fermented by Monascus purpureus. Int. Food Res. J. 2019, 26, 1279-1284.
Thirulogachandar, A.; Priyadharshni, V.S.; Anbarasan, T.; Saraswathy, S.; Jayanthi, S. Production of Microbial Lipid using Slaughterhouse Wastewater as Substrate. Int. J. Appl. Eng. Res. 2015, 10, 324-327.
Ebah, E.E.; Wusuum, B.; Akande, T.; Emmanuel, O.O.; Ikala, R.O.; Ode, T.A. Effect of lactic-acid fermentation on the shelf life of vegetables. Am. J. Innova. Res. App. Sci. 2019, 90, 328-334. 175.

Sorted by citations

Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review
Krzyżostan, M., Wawrzyńczak, A., & Nowak, I. (2024) · Sustainability · doi:10.3390/su16072757 · Cited by 47 · see citing works
“The main pillars of the Green Deal which apply to the cosmetics industry are circular economy and zero pollutions, which means reduction in the greenhouse gas emission, assurance of resource efficiency in a circular economy, the protection and restoration of ecosystems, and biodiversity.”
Potential of Plant-Based Oil Processing Wastes/By-Products as an Alternative Source of Bioactive Compounds in the Food Industry
Nemli, E., Günal‐Köroğlu, D., Apak, R., & Çapanoğlu, E. (2025) · Foods · doi:10.3390/foods14152718 · Cited by 28 · see citing works
Sustainable Valorization of Fruit and Vegetable Waste for Bioactive Compounds: Advancing Functional Food and Wellness
Panda, J., Amrit, R., Mishra, A. K., Chakraborty, A., Rustagi, S., Nath, P. C., Sarabandi, K., Sarma, H., Wagh, M. S., & Mohanta, Y. K. (2025) · Waste and Biomass Valorization · doi:10.1007/s12649-025-02937-6 · Cited by 27 · see citing works
Can agriculture and food waste be a solution to reduce environmental impact of plastic pollution? zero-waste approach for sustainable clean environment
Mutmainna, I., Gareso, P. L., Suryani, S., & Tahir, D. (2025) · Bioresource Technology · doi:10.1016/j.biortech.2025.132130 · Cited by 16 · see citing works
Valorization of Bioactive Compounds Extracted from Brewer’s Spent Grain (BSG) for Sustainable Food Waste Recycling
Chu, H.-Y. I., Miri, T., & Onyeaka, H. N. (2025) · Sustainability · doi:10.3390/su17062477 · Cited by 16 · see citing works
Assessing the Potential of Brewer’s Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles
Nicolai, M., Palma, L., Reis, R., Amaro, R., Fernandes, J., Gonçalves, E. M., Silva, M., Lageiro, M., Charmier, M. A. J., Maurício, E. M., et al. (2025) · Foods · doi:10.3390/foods14010095 · Cited by 18 · see citing works
Profiling Citizens on Perception of Key Factors of Food Security: An Application of K-Means Cluster Analysis
Facendola, R., Palmisano, G. O., Boni, A. D., Acciani, C., & Roma, R. (2023) · Sustainability · doi:10.3390/su15139915 · Cited by 12 · see citing works
Sustainable Paths to Food Security from the Perspective of Food Loss and Waste Management
Wu, Y., & Takács‐György, K. (2023) · IEEE International Symposium on Intelligent Systems and Informatics (SISY) · doi:10.1109/sisy60376.2023.10417963 · Cited by 11 · see citing works
Recent advances in bioprocessing for agro-waste valorization: a critical review of techniques, applications, and challenges
Balakrishnan, P., & Arya, R. K. (2026) · Biomass Conversion and Biorefinery · doi:10.1007/s13399-026-07079-w · Cited by 7 · see citing works
Structure Assessment and Impacts of Lipids' Chemistry on the Structuration of Polyhydroxyalkanoate Biosynthesized by Bacillus licheniformis AZU‐A5
Ibrahim, M. I. A., Esmael, M. E., Elmashi, T. R., Haga, T., Bayoumi, R. A., El-Danasoury, M., Sofy, M. R., Matsuo, K., & Khattab, A. M. (2024) · Chirality · doi:10.1002/chir.23722 · Cited by 6 · see citing works
Antioxidant Activity and Anti-Inflammatory Effect of Blood Orange By-Products in Treated HT-29 and Caco-2 Colorectal Cancer Cell Lines
Calvello, R., Caponio, G. R., Cianciulli, A., Porro, C., Ruggiero, M., Celano, G., Angelis, M. D., & Panaro, M. A. (2025) · Antioxidants · doi:10.3390/antiox14030356 · Cited by 6 · see citing works
Using Fish Skin Gelatin Hydrolysate as Stabilizer and/or Emulsifier Agent in Ice Cream Production and Melting, Textural, Rheological, and Sensory Characteristics
Tekle, Ş., Göktaş, H., Ağan, C., Develioglu, A., & Tekin‐Cakmak, Z. H. (2025) · Gels · doi:10.3390/gels11080643 · Cited by 5 · see citing works
Valorisation of Fruit and Vegetable By-Products in Dairy Product Technologies: A Sustainable Approach to Functional Food Development
Rațu, R. N., Stoica, F., Crivei, I. C., Veleşcu, I. D., Arsenoaia, V. N., MUREȘAN, C. C., Marc, R. A., & Lipșa, F. D. (2025) · Food science and nutrition · doi:10.5772/intechopen.1013256 · Cited by 5 · see citing works
Industrial Byproducts as Sustainable Feedstocks for Biopharmaceutical Manufacturing: Waste‐to‐Medicine Pathways for a Circular Economy
Darshinii, B. D., Yuvarajan, D., & Anbarasu, K. (2026) · Biotechnology and Applied Biochemistry · doi:10.1002/bab.70124 · Cited by 5 · see citing works
The effect of mangrove leaf (Rhizophora apiculata) based diet and fermented tithonia (Tithonia diversifolia) on the metabolite status of kacang goats
Jamarun, N., Ikhlas, Z., & Sari, R. (2024) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/1341/1/012067 · Cited by 4 · see citing works
Sustainable farming practices: nurturing the future of functional foods
Petkoska, A. T., Trajkovska, B., Koraqi, H., Kumar, N., & Trajkovska‐Broach, A. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-28862-3.00021-2 · Cited by 4 · see citing works
Biorecycling and Valorization Strategies of Herbal Medicine Waste: Convergent Approaches for the Functional Food, Pharmaceutical, and Cosmetic Industries
Lim, H., & Park, G. (2025) · Journal of Environmental Science International · doi:10.5322/jesi.2025.34.6.333 · Cited by 2 · see citing works
Sustainable Food Innovation: Leveraging Food by-Products for Nutritional Enhancement and Food Security
Akermi, S., Hmida, B. B. H., Elhadef, K., Chaari, M., Amara, F. B., Mellouli, L., & Smaoui, S. (2025) · Springer eBooks · doi:10.1007/978-981-95-1217-1_10 · Cited by 2 · see citing works
Synergizing microbial and artificial intelligence technologies in food Systems: Innovations, safety, and sustainable pathways
Kumar, V., Kaushik, D., & Kumar, M. (2026) · Renewable and Sustainable Energy Reviews · doi:10.1016/j.rser.2026.116769 · Cited by 2 · see citing works
Why does food loss and waste matter for food security - from the perspective of cause and magnitude
Wu, Y., & Takács‐György, K. (2023) · Ecocycles · doi:10.19040/ecocycles.v9i3.337 · Cited by 2 · see citing works
From waste to wealth: Innovating with food by-products
Sinha, S., Ratan, R., Halder, R., Chandrakar, N., Banerjee, M., & Bhowmick, G. D. (2026) · Food and Humanity · doi:10.1016/j.foohum.2026.101054 · Cited by 1 · see citing works
Phytochemically Rich Food-System By-Products in Ruminant Diets: Nutritional and Health Benefits from Animals to Humans within a Circular Bioeconomy
Muzzo, B. I., & Provenza, F. D. (2026) · Recent Progress in Nutrition · doi:10.21926/rpn.2602004 · Cited by 1 · see citing works
Valorization of mulberry juice by-products: application of anthocyanin-rich flour in fermented plant-based beverage
Batista, G. A., da Silva, L. G. M., da Silva, J. P. B., Pereira, M. D. A., Paiva, T. S., da Costa, C. A. R., Amorim, K. A., Nascimento, B. D. S., & Veríssimo, L. A. A. (2025) · OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA · doi:10.55905/oelv23n4-088
Biotechnology in the Food and Beverage Industry
Anas, M., Hassan, S., Falak, A., Hakki, E. E., & Iqbal, J. (2025) · IGI Global eBooks · doi:10.4018/979-8-3373-2873-7.ch008
EPS in Baked Goods Assessing the Impact of EPS on the Quality of Baked Products: Exploring Gluten-Free and Healthier Alternatives
Ranjan, S., Kumar, P., & Kirti, S. (2025) · Springer eBooks · doi:10.1007/978-3-031-94472-7_16
Recent Advancements in Fungal Biotechnology for Developing Biopolymers from Waste Biomass: Challenges and Perspectives
Sushma, Mudgal, G., Kaur, J., Dhar, S. K., Singh, A., Shishodia, S. K., & Abdi, G. (2026) · Fungal biology · doi:10.1007/978-981-92-0339-0_11
Food Waste to Fuel: Emerging Waste-to-Energy Technologies for Sustainable Development
Debbarma, T., Kaur, S., Chakraborty, G., & Wakde, D. (2026) · International Journal of Food Technology and Management · doi:10.63338/ijftm.2026.000030
From ultra-processed to biointelligent foods: The role of food biotechnology in the transition toward functional and health-oriented nutrition
Mieres‐Castro, D., Corco, I., Manríquez-Adasme, J., & Vega‐Gálvez, A. (2026) · Food Research International · doi:10.1016/j.foodres.2026.120321
When parasocial relationships meet food technology neophobia: understanding consumer responses to virtual influencer marketing of upcycled foods
Li, Y., & Chen, X. (2026) · Frontiers in Nutrition · doi:10.3389/fnut.2026.1933051
Metabolomics-Guided Fermentation of Tropical Agricultural Byproducts: Linking Microbial Biotransformation to Bioactive Function and Circular Ingredient Development
Nurkolis, F., Hadinata, E., Leonardo, J., Tjandrawinata, R. R., & Santini, A. (2026) · Agriculture · doi:10.3390/agriculture16181972
Solid-state fermentation of cereal grains for modulating phenolic compounds: Mechanisms, and functional implications
Purewal, S. S., Kaur, A. P., Singh, H., Kumar, A., Verma, P., & Dash, S. K. (2026) · Advances in food and nutrition research · doi:10.1016/bs.afnr.2026.10.002

Bioconversion of Food Wastes and By-products to Value-added Products: A Comprehensive Review
Kanchan, K., Singh, A., Parihar, V. P. S. A. K. S., & Sadhvi (2024) · European Journal of Nutrition & Food Safety · doi:10.9734/ejnfs/2024/v16i111594 · Cited by 1 · see citing works
Editorial: Bioprocess optimization: The potential of agro-food by-products
Sepúlveda, L., Campos, D. A., & Londoño‐Hernández, L. (2022) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2022.1055217
The food by-products bioprocess wheel: a guidance tool for the food industry
Vilas-Franquesa, A., Montemurro, M., Casertano, M., & Fogliano, V. (2024) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2024.104652 · Cited by 41 · see citing works
Bioprocess and biotechnology as a tool for sustainability challenges in food and nutrition
Rodríguez‐Jasso, R. M., Pérez‐Carrillo, E., Ibarra‐Herrera, C. C., & Robledo‐Olivo, A. (2023) · International Journal of Food Science & Technology · doi:10.1111/ijfs.16777
Sustainable edible packaging systems based on active compounds from food processing byproducts: A review
Hamed, I., Jakobsen, A. N., & Lerfall, J. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12870 · Cited by 200 · see citing works

Authors: Minervini, F., Comitini, F., De Boni, A., Fiorino, G. M., Rodrigues, F., Tlais, A. Z. A., Carafa, I., & De Angelis, M.
Affiliations: University of Bari Aldo Moro (IT)
Marche Polytechnic University (IT)
Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy
Free University of Bozen-Bolzano (IT)
Rede de Química e Tecnologia (PT)
Corresponding author: Minervini, Fabio
ORCID: Minervini, Fabio
Comitini, Francesca
De Boni, Annalisa
Rodrigues, Francisca
Tlais, Ali Zein Alabiden
Carafa, Ilaria
De Angelis, Maria
Venue: Sustainability
Publisher: MDPI AG
Published: 2022-11-17
Volume: 14
Issue: 22
Pages: 15283
ISSN: 2071-1050 (ISSN-L)
DOI: 10.3390/su142215283
OpenAlex: W4309458243
Cited by: 31
References: 167
Citations by year: 2026: 11 · 2025: 14 · 2024: 3 · 2023: 3
FWCI: 1.63
Type: journal article
Language: en
Open access: gold
doi.org
Licence: cc-by
creativecommons.org/licenses/by/4.0/ (vor)
Locations: Sustainability (publishedVersion, cc-by)
CINECA IRIS Institutional Research Information System (University of Bari Aldo Moro) (submittedVersion, cc-by)
RePEc: Research Papers in Economics (submittedVersion)
DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Università Politecnica delle Marche (Università Politecnica delle Marche) (submittedVersion)
Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion, cc-by-nc-nd)
Open Research (University of Surrey) (submittedVersion, cc-by)
Funders: Knowledge hub on Nutrition and Food Security (696295)
JPI HDHL (696295)
Topics: Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Hydrolysis and Bioactive Peptides
Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Keywords: upcycling, bioprocessing, functional food ingredients, dietary supplements, yeast, molds, lactic acid bacteria, food fortification, nutrition-related non-communicable diseases, scale-up, perishability, legislation, consumer acceptance

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

Sustainable and Health-Protecting Food Ingredients from Bioprocessed Food by-Products and Wastes

Abstract

Integrity signals

Claims the paper makes

Claims other papers make about this one

Self-check

Cites

Cited by

Related

Record

About these checks