We are extremely thrilled to inform that the first paper was published in the Scientific Journal "Molecules" Vol. 25 Issue 6, entitled "Food Sustainability : Promising By-Products for Valorization", which tackles the following research areas:
The nutritional and chemical composition of food by-products;
Potential health effects of food by-products based on in vitro and in vivo studies;
Contaminants and undesirable compounds occurring in food by-products as a result of food processing/storage;
Potential applications of by-products from the food or cosmetic fields;
The safety and regulation of food by-products.
The paper is titled "State-of-the-Art Production Chains for Peas, Beans and Chickpeas—Valorization of Agro-Industrial Residues and Applications of Derived Extracts". Below you can read the Abstract of the paper:
The world is confronted with the depletion of natural resources due to their unsustainable use and the increasing size of populations. In this context, the efficient use of by-products, residues and wastes generated from agro-industrial and food processing opens the perspective for a wide range of benefits. In particular, legume residues are produced yearly in very large amounts and may represent an interesting source of plant proteins that contribute to satisfying the steadily increasing global protein demand. Innovative biorefinery extraction cascades may also enable the recovery of further bioactive molecules and fibers from these insufficiently tapped biomass streams. This review article gives a summary of the potential for the valorization of legume residual streams resulting from agro-industrial processing and more particularly for pea, green bean and chickpea by-products/wastes. Valuable information on the annual production volumes, geographical origin and state-of-the-art technologies for the extraction of proteins, fibers and other bioactive molecules from this source of biomass, is exhaustively listed and discussed. Finally, promising applications, already using the recovered fractions from pea, bean and chickpea residues for the formulation of feed, food, cosmetic and packaging products, are listed and discussed
The paper is published in Open Access status and can be downloaded, by clicking the PDF icon below. For future reference, you can find it also in our Documents section.