| Abstrakt: |
A recent study conducted by researchers at Marche Polytechnic University in Ancona, Italy, explores the potential of utilizing by-products from the food production chain to create functional ingredients for food fortification. The study investigates various treatments, including ultrasounds, microwaves, and high pressure, to extract proteins, fibers, and bioactive compounds from animal, fish, and vegetable by-products. The researchers found that these functional ingredients can improve the nutritional quality and antioxidant potential of food, although high levels of fortification may affect texture and flavor. The study provides valuable insights for further industrial-scale implementation. [Extracted from the article] |
