Chemical and bio-transformation of food wastes and plant raw materials to valuable products

Food industry generates large amounts of by-products, which become wastes if not properly utilized, e.g. tofu whey, soya molasses, brewer's spent grains, spent coffee grounds, fruits and vegetables pulps. All of them can be transformed into the food stuffs with enhanced functionalities, health...

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Bibliographic Details
Main Authors: Kovaleva, Elena G., Slesarev, Grigory P., Lyubyakina, Polina N., Duru, Kingsley Ch
Format: Conference Proceeding
Language:English
Subjects:
Amino acids
Biotransformation
Food
Grain
Growth factors
Ingredients
Microorganisms
Molasses
Raw materials
Sugar
Tofu
Whey
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Summary:Food industry generates large amounts of by-products, which become wastes if not properly utilized, e.g. tofu whey, soya molasses, brewer's spent grains, spent coffee grounds, fruits and vegetables pulps. All of them can be transformed into the food stuffs with enhanced functionalities, health benefits and/or sensory attributes using enzymes and microorganisms. On the other hand, there are some raw plant and food materials which can be applicable for isolation of food ingredients and biologically active substances through their (initial raw materials) chemical and bio-transformation. This research was aimed to isolate or produce some valuable biologically active substances (chlorella growth factor) and food ingredients (amino acids, digestible sugars) from chlorella algae, soya flour and brewer's spent grains using methods of chemical extraction and biomodification, as well as to establish optimal conditions.
ISSN:0094-243X
1551-7616
DOI:10.1063/5.0069168