Sustainable Applications for the Valorization of Cereal Processing By-Products

被引：70
作者：
Galanakis, Charis M. [1 ,2 ,3 ]
机构：
[1] Galanakis Labs, Res & Innovat Dept, Khania 73131, Greece
[2] Taif Univ, Dept Biol, Coll Sci, At Taif 26571, Saudi Arabia
[3] ISEKI Food Assoc, Food Waste Recovery Grp, A-1190 Vienna, Austria
来源：
FOODS | 2022年 / 11卷 / 02期
关键词：
brewers' spent grain; oat; arabinoxylans; proteins; biorefinery; ultrafiltration; bakery products; BREWERS SPENT GRAIN; DISTILLERS DRIED GRAINS; WHEAT-FLOUR DOUGH; MILL WASTE-WATER; RHEOLOGICAL PROPERTIES; FUNCTIONAL-PROPERTIES; EMERGING TECHNOLOGIES; ASSISTED EXTRACTION; XYLANASE PRODUCTION; PHENOLIC-COMPOUNDS;
D O I：
10.3390/foods11020241
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This review article revises the sustainable practices and applications to valorize valuable components recovered from cereal processing by-products. After introducing cereal processing by-products, their healthy compounds, and corresponding functional properties, the article explores reutilization opportunities of by-products emphasizing specific sources (e.g., oat and wheat bran, distillers' dried grains, etc.) and the biorefinery approach. Proteins and soluble dietary fibers such as arabinoxylans are of particular interest due to their content in the cereal processing by-products and their easy extraction based on conventional technologies such as enzyme-assisted extraction and membrane filtration. Non-thermal technologies have also been suggested to improve sustainability recovery approaches. Finally, the article discusses the different applications for the recovered high-added value compounds that span across biotechnology, foods, and bakery products.
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页数：15
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