Gıda atıklarının fonksiyonel gıdalarda potansiyel kullanımı: mikrobiyal güvenlik çalışmalarının bir derlemesi

Abstract

Potential use of food wastes in functional foods: A review of microbial safety studies

Abstract

Food is an essential human need, but food waste has become a major problem on a global scale. The effective management, treatment and recovery of food waste is key to addressing this issue. There is now considerable interest in recycling and upgrading food waste. A variety of methods have been developed to effectively control and utilise these wastes, including the extraction of bioactive compounds from the waste for reintroduction into the food chain. Food wastes from many food industries considered a cheap source of functional or bioactive compounds. Sugars, proteins, lipids, fibers, vitamins, minerals, and pigments are the main value-added products derived from fruit and vegetable waste. Animal wastes contain bioactive peptides from meat and dairy products. The aforementioned ingredients can be transformed into nutraceuticals and functional foods by reintroducing them into the food chain as natural food additives. These natural compounds could have the potential to enhance the safety and palatability of foods, while simultaneously addressing any underlying nutritional deficiencies. However, the reintroduction of food wastes into the food chain or food matrices needs a comprehensive evaluation of the optimal recycling and manufacturing practices to ascertain their suitability and safety. Microbiological safety in food is a major concern. According to the literature, many food wastes are valorised, but few studies included research on microbiological safety assessment. This review aims to provide an overview of the potential of food waste for use in the production of functional foods, focusing on the microbiological safety of food waste.

Keywords

• food safety
• food waste
• by-products
• functional foods

References

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