Revalorization of food losses and food co-products

Autores
Simal Gandara, Jesus; Agarwal, Tripti; Esteki, Mahnaz; Gomez Zavaglia, Andrea; Xiao, Jianbo
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
According to the report on the World State of Food and Agriculture 2019, progress in the fight against food loss and waste, and the reduction of food loss, help to improve the sustainability of the environment, while the reduction of waste benefits food security. According to the FAO, the Food and Agriculture Organization of the United Nations, global food waste represents a third of total food produced for consumption, ∼1.6 billion tons per year, which represents a cost of e 730 million/year. The food groups that stand out for their highest percentages of losses are fruits and vegetables, and roots and tubers, both with a 45% loss. It is followed by fish and marine products with 35%, and cereals with 30%. Both food losses and its co-products are very rich sources of nutrients and other bioactive substances that, once extracted, represent very valuable ingredients for the elaboration of functional and nutraceutical foods (among other products). The extraction and isolation of these compounds allow for their use in other sectors (yogurts and dairy products, juices and beverages, energy bars, etc.), as ingredients that favor certain functions when ingesting them.
Fil: Simal Gandara, Jesus. Universidad de Vigo; España
Fil: Agarwal, Tripti. National Institute of Food Technology Entrepreneurship and Management. Department of Agriculture and Environmental Sciences; India
Fil: Esteki, Mahnaz. University of Zanjan; Irán
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Xiao, Jianbo. Universidad de Vigo; España
Materia
Food loss and food waste
Agriculture
Nutraceuticals
Functional foods
Food recovery hierarchy
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/153960
Acceder
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spelling Revalorization of food losses and food co-productsSimal Gandara, JesusAgarwal, TriptiEsteki, MahnazGomez Zavaglia, AndreaXiao, JianboFood loss and food wasteAgricultureNutraceuticalsFunctional foodsFood recovery hierarchyhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2According to the report on the World State of Food and Agriculture 2019, progress in the fight against food loss and waste, and the reduction of food loss, help to improve the sustainability of the environment, while the reduction of waste benefits food security. According to the FAO, the Food and Agriculture Organization of the United Nations, global food waste represents a third of total food produced for consumption, ∼1.6 billion tons per year, which represents a cost of e 730 million/year. The food groups that stand out for their highest percentages of losses are fruits and vegetables, and roots and tubers, both with a 45% loss. It is followed by fish and marine products with 35%, and cereals with 30%. Both food losses and its co-products are very rich sources of nutrients and other bioactive substances that, once extracted, represent very valuable ingredients for the elaboration of functional and nutraceutical foods (among other products). The extraction and isolation of these compounds allow for their use in other sectors (yogurts and dairy products, juices and beverages, energy bars, etc.), as ingredients that favor certain functions when ingesting them.Fil: Simal Gandara, Jesus. Universidad de Vigo; EspañaFil: Agarwal, Tripti. National Institute of Food Technology Entrepreneurship and Management. Department of Agriculture and Environmental Sciences; IndiaFil: Esteki, Mahnaz. University of Zanjan; IránFil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Xiao, Jianbo. Universidad de Vigo; EspañaFrontiers Media2021-10-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/153960Simal Gandara, Jesus; Agarwal, Tripti; Esteki, Mahnaz; Gomez Zavaglia, Andrea; Xiao, Jianbo; Revalorization of food losses and food co-products; Frontiers Media; Frontiers in Sustainable Food Systems; 5; 25-10-2021; 1-22571-581XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/articles/10.3389/fsufs.2021.779734/full?&utm_source=Email_to_authors_&utm_medium=Email&utm_content=T1_11.5e1_author&utm_campaign=Email_publication&field=&journalName=Frontiers_in_Sustainable_Food_Systems&id=779734#h2info:eu-repo/semantics/altIdentifier/doi/10.3389/fsufs.2021.779734info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:32:47Zoai:ri.conicet.gov.ar:11336/153960instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:32:48.056CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Revalorization of food losses and food co-products
title Revalorization of food losses and food co-products
spellingShingle Revalorization of food losses and food co-products
Simal Gandara, Jesus
Food loss and food waste
Agriculture
Nutraceuticals
Functional foods
Food recovery hierarchy
title_short Revalorization of food losses and food co-products
title_full Revalorization of food losses and food co-products
title_fullStr Revalorization of food losses and food co-products
title_full_unstemmed Revalorization of food losses and food co-products
title_sort Revalorization of food losses and food co-products
dc.creator.none.fl_str_mv Simal Gandara, Jesus
Agarwal, Tripti
Esteki, Mahnaz
Gomez Zavaglia, Andrea
Xiao, Jianbo
author Simal Gandara, Jesus
author_facet Simal Gandara, Jesus
Agarwal, Tripti
Esteki, Mahnaz
Gomez Zavaglia, Andrea
Xiao, Jianbo
author_role author
author2 Agarwal, Tripti
Esteki, Mahnaz
Gomez Zavaglia, Andrea
Xiao, Jianbo
author2_role author
author
author
author
dc.subject.none.fl_str_mv Food loss and food waste
Agriculture
Nutraceuticals
Functional foods
Food recovery hierarchy
topic Food loss and food waste
Agriculture
Nutraceuticals
Functional foods
Food recovery hierarchy
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv According to the report on the World State of Food and Agriculture 2019, progress in the fight against food loss and waste, and the reduction of food loss, help to improve the sustainability of the environment, while the reduction of waste benefits food security. According to the FAO, the Food and Agriculture Organization of the United Nations, global food waste represents a third of total food produced for consumption, ∼1.6 billion tons per year, which represents a cost of e 730 million/year. The food groups that stand out for their highest percentages of losses are fruits and vegetables, and roots and tubers, both with a 45% loss. It is followed by fish and marine products with 35%, and cereals with 30%. Both food losses and its co-products are very rich sources of nutrients and other bioactive substances that, once extracted, represent very valuable ingredients for the elaboration of functional and nutraceutical foods (among other products). The extraction and isolation of these compounds allow for their use in other sectors (yogurts and dairy products, juices and beverages, energy bars, etc.), as ingredients that favor certain functions when ingesting them.
Fil: Simal Gandara, Jesus. Universidad de Vigo; España
Fil: Agarwal, Tripti. National Institute of Food Technology Entrepreneurship and Management. Department of Agriculture and Environmental Sciences; India
Fil: Esteki, Mahnaz. University of Zanjan; Irán
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Xiao, Jianbo. Universidad de Vigo; España
description According to the report on the World State of Food and Agriculture 2019, progress in the fight against food loss and waste, and the reduction of food loss, help to improve the sustainability of the environment, while the reduction of waste benefits food security. According to the FAO, the Food and Agriculture Organization of the United Nations, global food waste represents a third of total food produced for consumption, ∼1.6 billion tons per year, which represents a cost of e 730 million/year. The food groups that stand out for their highest percentages of losses are fruits and vegetables, and roots and tubers, both with a 45% loss. It is followed by fish and marine products with 35%, and cereals with 30%. Both food losses and its co-products are very rich sources of nutrients and other bioactive substances that, once extracted, represent very valuable ingredients for the elaboration of functional and nutraceutical foods (among other products). The extraction and isolation of these compounds allow for their use in other sectors (yogurts and dairy products, juices and beverages, energy bars, etc.), as ingredients that favor certain functions when ingesting them.
publishDate 2021
dc.date.none.fl_str_mv 2021-10-25
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/153960
Simal Gandara, Jesus; Agarwal, Tripti; Esteki, Mahnaz; Gomez Zavaglia, Andrea; Xiao, Jianbo; Revalorization of food losses and food co-products; Frontiers Media; Frontiers in Sustainable Food Systems; 5; 25-10-2021; 1-2
2571-581X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/153960
identifier_str_mv Simal Gandara, Jesus; Agarwal, Tripti; Esteki, Mahnaz; Gomez Zavaglia, Andrea; Xiao, Jianbo; Revalorization of food losses and food co-products; Frontiers Media; Frontiers in Sustainable Food Systems; 5; 25-10-2021; 1-2
2571-581X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/articles/10.3389/fsufs.2021.779734/full?&utm_source=Email_to_authors_&utm_medium=Email&utm_content=T1_11.5e1_author&utm_campaign=Email_publication&field=&journalName=Frontiers_in_Sustainable_Food_Systems&id=779734#h2
info:eu-repo/semantics/altIdentifier/doi/10.3389/fsufs.2021.779734
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Frontiers Media
publisher.none.fl_str_mv Frontiers Media
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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