Food byproducts as sustainable ingredients for innovative and healthy dairy foods
The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers’ attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods.
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Multidisciplinary Digital Publishing Institute
2018-09-22
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Subjects: | Byproducts, Sustainability, Functional foods, Dairy products, |
Online Access: | http://hdl.handle.net/10261/171476 http://dx.doi.org/10.13039/501100003329 |
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dig-cial-es-10261-1714762019-10-11T12:33:58Z Food byproducts as sustainable ingredients for innovative and healthy dairy foods Iriondo-DeHond, Maite Miguel, Eugenio Castillo, M. Dolores del Ministerio de Economía y Competitividad (España) Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario Byproducts Sustainability Functional foods Dairy products The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers’ attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods. The authors would like to thank the projects FPLACT16 and SUSCOFFEE (AGL2014-57239-R) for the financial support. The grant of M. Iriondo-DeHond was funded by the Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA) Peer reviewed 2018-10-24T08:17:20Z 2018-10-24T08:17:20Z 2018-09-22 2018-10-24T08:17:20Z artículo http://purl.org/coar/resource_type/c_6501 Nutrients 10(10): 1358 (2018) http://hdl.handle.net/10261/171476 10.3390/nu10101358 2072-6643 http://dx.doi.org/10.13039/501100003329 30249001 #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-57239-R Publisher's version https://doi.org/10.3390/nu10101358 Sí open Multidisciplinary Digital Publishing Institute |
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Byproducts Sustainability Functional foods Dairy products Byproducts Sustainability Functional foods Dairy products Iriondo-DeHond, Maite Miguel, Eugenio Castillo, M. Dolores del Food byproducts as sustainable ingredients for innovative and healthy dairy foods |
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The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers’ attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods. |
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Ministerio de Economía y Competitividad (España) |
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Ministerio de Economía y Competitividad (España) Iriondo-DeHond, Maite Miguel, Eugenio Castillo, M. Dolores del |
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artículo |
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Byproducts Sustainability Functional foods Dairy products |
author |
Iriondo-DeHond, Maite Miguel, Eugenio Castillo, M. Dolores del |
author_sort |
Iriondo-DeHond, Maite |
title |
Food byproducts as sustainable ingredients for innovative and healthy dairy foods |
title_short |
Food byproducts as sustainable ingredients for innovative and healthy dairy foods |
title_full |
Food byproducts as sustainable ingredients for innovative and healthy dairy foods |
title_fullStr |
Food byproducts as sustainable ingredients for innovative and healthy dairy foods |
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Food byproducts as sustainable ingredients for innovative and healthy dairy foods |
title_sort |
food byproducts as sustainable ingredients for innovative and healthy dairy foods |
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Multidisciplinary Digital Publishing Institute |
publishDate |
2018-09-22 |
url |
http://hdl.handle.net/10261/171476 http://dx.doi.org/10.13039/501100003329 |
work_keys_str_mv |
AT iriondodehondmaite foodbyproductsassustainableingredientsforinnovativeandhealthydairyfoods AT migueleugenio foodbyproductsassustainableingredientsforinnovativeandhealthydairyfoods AT castillomdoloresdel foodbyproductsassustainableingredientsforinnovativeandhealthydairyfoods |
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1777671313294360576 |