Turning agri-food by-products into functional ingredients: sustainable innovations for waste reduction

Ana Paupério; María Emilia Brassesco; Carlos Pereira; João Paulo Ferreira; Manuela Pintado

doi:10.34632/5a2797ce-11c3-4037-9d2d-0b15e7ecc737

Turning agri-food by-products into functional ingredients: sustainable innovations for waste reduction

Ana Paupério^*
, María Emilia Brassesco
, Carlos Pereira
, João Paulo Ferreira
, Manuela Pintado

^*Corresponding author for this work

Research output: Contribution to conference › Poster

Abstract

Introduction: Environmental Impact: The beverage industry generates large amounts of food by- products, contributing to waste and sustainability challenges. Nutritional & Economic Value: Brewer’s spent yeast (BSY) and rice Okara (OA) are by- products rich in proteins, fibers and bioactive compounds, offering both health benefits and cost-effective opportunities. Contribution to a Sustainable Food System: The utilization of these by-products enhances resource efficiency and promotes the principles of a circular economy. Objective: This study aims to enhance the valorisation of BSY and OA by-products, converting them into high-quality ingredients for formulating protein-enriched snacks through a green and environmentally sustainable process.

Original language	English
Number of pages	1
DOIs	https://doi.org/10.34632/5a2797ce-11c3-4037-9d2d-0b15e7ecc737
Publication status	Published - 2 Apr 2025
Event	Dare2Change: Innovation-Driven Agrifood Business - Centro de Congressos Super Bock Arena, Porto, Portugal Duration: 2 Apr 2025 → 2 Apr 2025 https://dare2change.pt/

Conference

Conference	Dare2Change
Country/Territory	Portugal
City	Porto
Period	2/04/25 → 2/04/25
Internet address	https://dare2change.pt/

UN SDGs

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

SDG 8 Decent Work and Economic Growth
SDG 9 Industry, Innovation, and Infrastructure
SDG 12 Responsible Consumption and Production

Access to Document

10.34632/5a2797ce-11c3-4037-9d2d-0b15e7ecc737Licence: Unspecified

http://hdl.handle.net/10400.14/55388Licence: Unspecified

Embargoed Document

126291951
Final published version, 429 KB
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Embargo ends: 14/08/2026 00:00 WEST

1 Finished
1 Active

CBQF - Centre for Biotecnology and Fine Chemistry: UID/50016/2025. Pluriannual 2025-2029
Pintado, M. M. (PI)
Fundação para a Ciência e a Tecnologia
1/01/25 → 31/12/29
Project: Research
VIIAFOOD: Plataforma de Valorização, Industrialização e Inovação comercial para o AgroAlimentar
Pintado, M. M. (PI), Monteiro, M. J. (Researcher), Martins, A. P. (Researcher), Correia, M. (Researcher), Gomes, A. M. (Researcher), Teixeira, P. (Researcher), Hogg, C. (Researcher), Silva, C. L. M. (Researcher), Pinto, E. (Researcher), Vasconcelos, M. (Researcher), Ferreira, J. (Researcher), Oliveira-Silva, P. (Researcher), Melo, A. (Researcher), Brassesco, M. E. (Researcher), Barbosa, J. (Researcher), Albuquerque, J. (Researcher), Nunes, M. J. M. (Researcher), Silva, B. N. (Researcher), Carvalho, T. B. D. (Researcher), Sousa, P. (Researcher), Tomé, E. (Researcher), Ventura, R. (Researcher) & Sousa, C. (Researcher)
1/10/21 → 31/12/25
Project: Research

1 Abstract

Turning agri-food by-products into functional ingredients: sustainable innovations for waste reduction
Paupério, A., Brassesco, M. E., Pereira, C. D., Ferreira, J. P. & Pintado, M., 2 Apr 2025, p. 202-202. 1 p.
Research output: Contribution to conference › Abstract › peer-review

Open Access
File

Cite this

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title = "Turning agri-food by-products into functional ingredients: sustainable innovations for waste reduction",

abstract = "Introduction: Environmental Impact: The beverage industry generates large amounts of food by- products, contributing to waste and sustainability challenges. Nutritional \& Economic Value: Brewer{\textquoteright}s spent yeast (BSY) and rice Okara (OA) are by- products rich in proteins, fibers and bioactive compounds, offering both health benefits and cost-effective opportunities. Contribution to a Sustainable Food System: The utilization of these by-products enhances resource efficiency and promotes the principles of a circular economy. Objective: This study aims to enhance the valorisation of BSY and OA by-products, converting them into high-quality ingredients for formulating protein-enriched snacks through a green and environmentally sustainable process.",

author = "Ana Paup{\'e}rio and Brassesco, \{Mar{\'i}a Emilia\} and Carlos Pereira and Ferreira, \{Jo{\~a}o Paulo\} and Manuela Pintado",

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doi = "10.34632/5a2797ce-11c3-4037-9d2d-0b15e7ecc737",

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TY - CONF

T1 - Turning agri-food by-products into functional ingredients

T2 - Dare2Change

AU - Paupério, Ana

AU - Brassesco, María Emilia

AU - Pereira, Carlos

AU - Ferreira, João Paulo

AU - Pintado, Manuela

PY - 2025/4/2

Y1 - 2025/4/2

N2 - Introduction: Environmental Impact: The beverage industry generates large amounts of food by- products, contributing to waste and sustainability challenges. Nutritional & Economic Value: Brewer’s spent yeast (BSY) and rice Okara (OA) are by- products rich in proteins, fibers and bioactive compounds, offering both health benefits and cost-effective opportunities. Contribution to a Sustainable Food System: The utilization of these by-products enhances resource efficiency and promotes the principles of a circular economy. Objective: This study aims to enhance the valorisation of BSY and OA by-products, converting them into high-quality ingredients for formulating protein-enriched snacks through a green and environmentally sustainable process.

AB - Introduction: Environmental Impact: The beverage industry generates large amounts of food by- products, contributing to waste and sustainability challenges. Nutritional & Economic Value: Brewer’s spent yeast (BSY) and rice Okara (OA) are by- products rich in proteins, fibers and bioactive compounds, offering both health benefits and cost-effective opportunities. Contribution to a Sustainable Food System: The utilization of these by-products enhances resource efficiency and promotes the principles of a circular economy. Objective: This study aims to enhance the valorisation of BSY and OA by-products, converting them into high-quality ingredients for formulating protein-enriched snacks through a green and environmentally sustainable process.

U2 - 10.34632/5a2797ce-11c3-4037-9d2d-0b15e7ecc737

DO - 10.34632/5a2797ce-11c3-4037-9d2d-0b15e7ecc737

M3 - Poster

Y2 - 2 April 2025 through 2 April 2025

ER -

Turning agri-food by-products into functional ingredients: sustainable innovations for waste reduction

Abstract

Conference

UN SDGs

Access to Document

Embargoed Document

Fingerprint

Projects

CBQF - Centre for Biotecnology and Fine Chemistry: UID/50016/2025. Pluriannual 2025-2029

VIIAFOOD: Plataforma de Valorização, Industrialização e Inovação comercial para o AgroAlimentar

Research output

Turning agri-food by-products into functional ingredients: sustainable innovations for waste reduction

Cite this