文章基本信息

标题：Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods
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作者：Maite Iriondo-DeHond ; Eugenio Miguel ; María Dolores Del Castillo 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2018
卷号：10
期号：10
页码：1358-1381
DOI：10.3390/nu10101358
出版社：MDPI Publishing
摘要：The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers’ attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods.
关键词：byproducts; sustainability; functional foods; dairy products byproducts ; sustainability ; functional foods ; dairy products