Food waste as a source of novel food additives: an overview

Ana A. Vilas-Boas; Ana Sofia Sousa; Ricardo Gómez-García; Manuela Pintado; Débora A. Campos

doi:10.1016/B978-0-323-95996-4.00007-1

Food waste as a source of novel food additives: an overview

Ana A. Vilas-Boas, Ana Sofia Sousa, Ricardo Gómez-García, Manuela Pintado, Débora A. Campos

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Abstract

Enzymes are some of the most powerful and versatile biotools used as additives in the food industry. They can be used to improve a variety of different food processes and are increasingly being applied to food products to improve the quality and extend food shelf life. This chapter highlights the novel features of enzymes application in foods and food processes and how they are revolutionizing the food industry. It explores the advantages and disadvantages of enzyme-aided food processing and some of the potential applications of enzymes in food development. Additionally, it discusses the role of biotechnology in food processing and production and the potential for using food waste as resources for the development of new food additives, emphasizing their categorization, characteristics, and benefits, as well as their safety, regulation, and risks. Finally, it discusses some of the challenges and opportunities for the future of enzymes in the food industry.

Original language	English
Title of host publication	Enzymatic processes for food valorization
Editors	Monica L. Chavez Gonzalez, Jose Juan Buenrostro Figueroa, Cristobal Noe Aguilar, Deepak K. Verma
Publisher	Elsevier
Pages	101-115
Number of pages	15
Edition	1
ISBN (Electronic)	9780323959964
ISBN (Print)	9780323959957
DOIs	https://doi.org/10.1016/B978-0-323-95996-4.00007-1
Publication status	Published - 1 Jan 2024

Keywords

Environmental bioengineering
Food analysis
Food safety
Food science
Operations management
Organic compound

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1016/B978-0-323-95996-4.00007-1

Cite this

@inbook{c970999c5cd84ef2abb577667e78848f,

title = "Food waste as a source of novel food additives: an overview",

abstract = "Enzymes are some of the most powerful and versatile biotools used as additives in the food industry. They can be used to improve a variety of different food processes and are increasingly being applied to food products to improve the quality and extend food shelf life. This chapter highlights the novel features of enzymes application in foods and food processes and how they are revolutionizing the food industry. It explores the advantages and disadvantages of enzyme-aided food processing and some of the potential applications of enzymes in food development. Additionally, it discusses the role of biotechnology in food processing and production and the potential for using food waste as resources for the development of new food additives, emphasizing their categorization, characteristics, and benefits, as well as their safety, regulation, and risks. Finally, it discusses some of the challenges and opportunities for the future of enzymes in the food industry.",

keywords = "Environmental bioengineering, Food analysis, Food safety, Food science, Operations management, Organic compound",

author = "Vilas-Boas, {Ana A.} and Sousa, {Ana Sofia} and Ricardo G{\'o}mez-Garc{\'i}a and Manuela Pintado and Campos, {D{\'e}bora A.}",

note = "Publisher Copyright: {\textcopyright} 2024 Elsevier Inc. All rights are reserved, including those for text and data mining, AI training, and similar technologies.",

year = "2024",

month = jan,

day = "1",

doi = "10.1016/B978-0-323-95996-4.00007-1",

language = "English",

isbn = "9780323959957",

pages = "101--115",

editor = "Gonzalez, {Monica L. Chavez} and Figueroa, {Jose Juan Buenrostro} and Aguilar, {Cristobal Noe} and Verma, {Deepak K.}",

booktitle = "Enzymatic processes for food valorization",

publisher = "Elsevier",

address = "United States",

edition = "1",

}

Food waste as a source of novel food additives: an overview. / Vilas-Boas, Ana A.; Sousa, Ana Sofia ; Gómez-García, Ricardo et al.
Enzymatic processes for food valorization. ed. / Monica L. Chavez Gonzalez; Jose Juan Buenrostro Figueroa; Cristobal Noe Aguilar; Deepak K. Verma. 1. ed. Elsevier, 2024. p. 101-115.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

TY - CHAP

T1 - Food waste as a source of novel food additives

T2 - an overview

AU - Vilas-Boas, Ana A.

AU - Sousa, Ana Sofia

AU - Gómez-García, Ricardo

AU - Pintado, Manuela

AU - Campos, Débora A.

PY - 2024/1/1

Y1 - 2024/1/1

N2 - Enzymes are some of the most powerful and versatile biotools used as additives in the food industry. They can be used to improve a variety of different food processes and are increasingly being applied to food products to improve the quality and extend food shelf life. This chapter highlights the novel features of enzymes application in foods and food processes and how they are revolutionizing the food industry. It explores the advantages and disadvantages of enzyme-aided food processing and some of the potential applications of enzymes in food development. Additionally, it discusses the role of biotechnology in food processing and production and the potential for using food waste as resources for the development of new food additives, emphasizing their categorization, characteristics, and benefits, as well as their safety, regulation, and risks. Finally, it discusses some of the challenges and opportunities for the future of enzymes in the food industry.

AB - Enzymes are some of the most powerful and versatile biotools used as additives in the food industry. They can be used to improve a variety of different food processes and are increasingly being applied to food products to improve the quality and extend food shelf life. This chapter highlights the novel features of enzymes application in foods and food processes and how they are revolutionizing the food industry. It explores the advantages and disadvantages of enzyme-aided food processing and some of the potential applications of enzymes in food development. Additionally, it discusses the role of biotechnology in food processing and production and the potential for using food waste as resources for the development of new food additives, emphasizing their categorization, characteristics, and benefits, as well as their safety, regulation, and risks. Finally, it discusses some of the challenges and opportunities for the future of enzymes in the food industry.

KW - Environmental bioengineering

KW - Food analysis

KW - Food safety

KW - Food science

KW - Operations management

KW - Organic compound

UR - http://www.scopus.com/inward/record.url?scp=85202845143&partnerID=8YFLogxK

U2 - 10.1016/B978-0-323-95996-4.00007-1

DO - 10.1016/B978-0-323-95996-4.00007-1

M3 - Chapter

AN - SCOPUS:85202845143

SN - 9780323959957

SP - 101

EP - 115

BT - Enzymatic processes for food valorization

A2 - Gonzalez, Monica L. Chavez

A2 - Figueroa, Jose Juan Buenrostro

A2 - Aguilar, Cristobal Noe

A2 - Verma, Deepak K.

PB - Elsevier

ER -

Food waste as a source of novel food additives: an overview

Abstract

Keywords

UN SDGs

Access to Document

Other files and links

Fingerprint

Recent trends in biocatalysis and its application in the food industry

Cite this