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

^*Autor correspondente para este trabalho

Resultado de pesquisa

Resumo

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.

Idioma original	English
Número de páginas	1
DOIs	https://doi.org/10.34632/5a2797ce-11c3-4037-9d2d-0b15e7ecc737
Estado da publicação	Publicado - 2 abr. 2025
Evento	Dare2Change: Innovation-Driven Agrifood Business - Centro de Congressos Super Bock Arena, Porto Duração: 2 abr. 2025 → 2 abr. 2025 https://dare2change.pt/

Conferência

Conferência	Dare2Change
País/Território	Portugal
Cidade	Porto
Período	2/04/25 → 2/04/25
Endereço da Internet	https://dare2change.pt/

Acesso ao documento

10.34632/5a2797ce-11c3-4037-9d2d-0b15e7ecc737Licença: Unspecified

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

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126291951
Final published version, 429 KB
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1 Terminados
1 Ativos

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

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 abr. 2025, p. 202-202. 1 p.
Resultado de pesquisa › revisão de pares

Acesso aberto
Ficheiro

Citação

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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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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

Resumo

Conferência

Acesso ao documento

???embargo-document???

Impressão digital

Projetos

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

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

Resultado de pesquisa

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

Citação