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Volume 2
Nutraceuticals 2019
July 15-16, 2019
Page 11
Advanced Nutraceuticals and Functional Foods
July 15-16, 2019 | London, UK
World Congress on
Journal of Food and Clinical Nutrition
J Food Clin Nutr, Volume 2
Food by-products based functional food powders and nutraceuticals
F
unctional foods are foods that include an ingredient that gives that food health-promoting properties over and
above its usual nutritional value. Bioactive compounds potentially extractable from the aimed plant food by-
products contain majorly phytochemicals, fibers, natural flavor constituents, sugars, polysaccharides, ethanol, and
proteins and its derivatives. The massive by-product, often named as ‘‘pomace’’ or ‘‘waste’’, is obtained by fruit or
vegetable pressing and can include pulp, peels, seeds and, stones. Major food by-product derivatives from the drink
industry (26%), followed by the dairy and ice cream industry (21.3%), the manufacturing and preservation of fruits
and vegetables (14.8%), the production of grain and starch products (12.9%), the manufacturing, processing and
preservation of meat products (8%), the production of vegetable and animal oils and fats (3.9%), the manufacturing
and preservation of fish and fish products (0.4%).
The processing of fruits and vegetables results in high levels of waste materials including peels, seeds, stones, and
oilseed meals. In the innovative technologies, new aspects regarding the utilizing of above-mentioned wastes as
by-products for further exploitation on the manufacturing of high-value products, food additives or supplements
with high nutritional value. Especially stone fruits including apple, pear, citrus fruits, grape, tomato, tropical
fruits including mango, aggregate fruits including pomegranate, berry fruits, olive and coffee, red beet, artichoke,
asparagus, celery, endive, chicory, cucumber, broccoli are important fruit and vegetable source that are given
efficient by-products. By-products of fruit and vegetable as a sources of majorly phenolics and dietary fibre and
minerals that have a wide range of action which includes antitumoral, antiviral, antibacterial, cardioprotective and
antimutagenic activities.
The meat by-products contain wastes from breed animals, wastes from seafood, and wastes from dairy processing
as thirdly. The recovered biomolecules and by-products can be used to produce functional foods or as adjuvants in
food processing or in medicinal and pharmaceutical preparations. It is determined that many organ meats contain
more Poly Unsaturated Fatty Acids (PUFAs) than lean tissue while brain, chitterlings, heart, kidney, liver and lungs
contain lowest level of Mono Unsaturated Fatty Acids (MUFA) and the highest level of Polyunsaturated Fatty
Acids (PUFA). Bioactive peptides generally include between 3-20 amino acid residues and various bioactive
peptides have very healthy owing to their determined health benefits to the consumers like antihypertensive activity.
Meanwhile collagen and gelatine are unique proteins and collagen is rich in non-polar amino acids (above 80%)
containing glycine (Gly), alanine (Ala), valine (Val), proline (Pro) amino acids whereas gelatine generally contains
glycine unites, proline and 4-hydroxyproline residues Antioxidant peptides anserine and carnosine are especially
bioactive functional ingredient for functional food manufacturing process gained from meat wastes.
Ozlem Tokusoglu
Manisa Celal Bayar University, Turkey
Dokuz Eylul University Technology Development Zone, Turkey