PDF(Pubmed)
Abstract：
Waste generated from the agro-food industry represents a concerning environmental, social and economic issue. The Food and Agriculture Organization of the United Nations defines food waste as all food that decreases in quantity or quality to the extent that it is thrown out by food service providers and consumers. The FAO reports that 17% of worldwide food production may be wasted. Food waste may include fresh products, food close to the expiration date discarded by retailers and food products from household kitchens and eating establishments. However, food waste offers different possibilities to extract functional ingredients from different sources, such as dairy, cereals, fruits, vegetables, fibers, oils, dye and bioactive compounds. The optimization of agro-food waste as an ingredient will help in the development and innovation of food products to generate functional food and beverages to prevent and treat several diseases in consumers.
摘要：
农业食品工业产生的废物代表了一个令人担忧的环境问题，社会和经济问题。联合国粮食及农业组织将食物浪费定义为所有食物，其数量或质量下降到被食品服务提供者和消费者丢弃的程度。粮农组织报告称，全球17%的粮食生产可能被浪费。食物垃圾可能包括新鲜产品，零售商丢弃的接近到期日的食品以及家庭厨房和饮食场所的食品。然而,食物垃圾提供了从不同来源提取功能成分的不同可能性，比如乳制品，谷物,水果,蔬菜,纤维，油，染料和生物活性化合物。农业食品废物作为成分的优化将有助于食品的开发和创新，以产生功能性食品和饮料，以预防和治疗消费者的几种疾病。
