Non-waste technology through the enzymatic hydrolysis of agro-industrial by-products

Publication date: Available online 9 May 2018 Source:Trends in Food Science & Technology Author(s): Vitalijs Radenkovs, Karina Juhnevica-Radenkova, Paweł Górnaś, Dalija Seglina Background One of the major challenges facing the world at present is the utilisation of by-products. European food industries generate millions of tonnes of by-products annually. Fruit and grain processing industries do not fully utilise potentially valuable raw materials (peels, husks, seeds, stones, bran) that contain a significant amount of dietary fibre and antioxidants. According to recent research, due to the complexity in structure of agro-industrial by-products, both lipophilic and hydrophilic compounds integrated into the matrix and furthermore they are linked with various macromolecules. These interactions have a great influence on bioavailability and hence antioxidant ability of biologically active compounds present in by-products. At present, one major concern is the development of efficient and green technology for the degradation of starch and non-starch polysaccharides presented in by-products, thus contributing to their reduction, as well as long-term improvements in environmental quality and enhancement of extractability of antioxidant compounds. Scope and Approach This review summarizes the research progress on the enzymatic hydrolysis of by-products, gives a brief insight into the current state of the amount of the by-products, and describes one possible method of ...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research