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Valorization of agri-food waste and by-products in cheese and other dairy foods: an updated review

2024-04Journal article Open access
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datacite.subject.fosCiências Agrárias::Ciência Animal e dos Laticínios
datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.fosCiências Naturais::Ciências Químicas
dc.contributor.authorTarchi, Ines
dc.contributor.authorBoudalia, Sofiane
dc.contributor.authorOzogul, Fatih
dc.contributor.authorCâmara, José S.
dc.contributor.authorBhat, Zuhaib F.
dc.contributor.authorHassoun, Abdo
dc.contributor.authorPerestrelo, Rosa
dc.contributor.authorBouaziz, Mohamed
dc.contributor.authorNurmilah, Siti
dc.contributor.authorCahyana, Yana
dc.contributor.authorAït-Kaddour, Abderrahmane
dc.contributor.authorPerestrelo, Rosa
dc.date.accessioned2025-08-29T09:12:17Z
dc.date.available2025-08-29T09:12:17Z
dc.date.issued2024-04
dc.description.abstractFood waste and by-products have attracted attention in recent years due to the reduction of food resources and the negative impact on the environment of current production and consumption systems. However, food waste and by-products can be transformed into new products that can be useful for human consumption because they represent a source of nutritional and technological (e.g., preservative, colorant, fibres) added-value compounds. Those compounds of interest can be extracted using several advanced and/or emerging extraction techniques, which follow the green chemistry principles, and incorporated into food products. This is true for many types of foods; even dairy products of which cheese is one of the most appreciated and consumed worldwide. Therefore, cheese and dairy products can be effective vehicles for food waste and food by-products valorization. This review focuses on the opportunities for valuing various food wastes in the dairy sector, especially in cheese. It also highlights the contributions of recovered bioactive added-value compounds in enhancing the nutritional, technological, and sensory properties of dairy products. It is expected that food wastes could be used to improve functionalities of dairy products in the future, leading to innovative functional dairy food products to decrease the environmental footprint and simultaneously contribute to improve sustainability in the food sector.eng
dc.identifier.doi10.1016/j.fbio.2024.103751
dc.identifier.issn2212-4292
dc.identifier.urihttp://hdl.handle.net/10400.13/7351
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationMadeira Chemistry Research Centre
dc.relationMadeira Chemistry Research Centre
dc.relation.ispartofFood Bioscience
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subjectFood by-products
dc.subjectFood side-stream
dc.subjectMilk
dc.subjectMilk products
dc.subjectDairy fortification
dc.subjectBioactive compounds
dc.subjectValue-added molecules
dc.subject.
dc.subjectCentro de Química da Madeira
dc.subjectFaculdade de Ciências Exatas e da Engenharia
dc.titleValorization of agri-food waste and by-products in cheese and other dairy foods: an updated reviewpor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00674%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00674%2F2020/PT
oaire.citation.titleFood Bioscience
oaire.citation.volume58
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNamePerestrelo
person.givenNameRosa
person.identifier1441319
person.identifier.ciencia-id251A-D5F7-9E32
person.identifier.orcid0000-0002-7223-1022
person.identifier.ridI-2307-2014
person.identifier.scopus-author-id16686828800
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
relation.isAuthorOfPublication003ff241-47d2-497b-b9ac-c0d1713f8bf3
relation.isAuthorOfPublication.latestForDiscovery003ff241-47d2-497b-b9ac-c0d1713f8bf3
relation.isProjectOfPublicatione30e13d9-be9a-4f34-91ea-a1682abce74e
relation.isProjectOfPublicatione64ad36a-83b5-467c-bbb3-449ffc0662f2
relation.isProjectOfPublication.latestForDiscoverye30e13d9-be9a-4f34-91ea-a1682abce74e

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