Enzyme technology for value addition in the beverage industry waste
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CitationMoirangthem, K., Rai, D. K. & Coda, R. in Value-Addition in Beverages through Enzyme Technology (eds Mohammed Kuddus & Mohammad Hossain) 27-50 (Academic Press, 2023).
AbstractThe beverage industry generates a huge quantity of by-products and waste largely in the form of spent grains and pomace. These are generally used as low-value animal feed, composts, fertilizers or a source of bio-fuel. However, these by-products and waste are attractive sources of bioactive compounds such as (poly) phenols, dietary fiber and essential oils. Through enzymatic bioprocessing, it is possible to efficiently recover these high-value ingredients for food applications. This chapter discusses the different types of by-products and how these waste and/or by-products, through biotechnological innovations, are being utilized by the food and beverage industry as the main ingredient or as a fortifying agent along with developments for an upcycled food certification mark. The reintegration of beverage industrial by-products into the food chain would develop a more environment friendly and sustainable food system.
FunderResearch Leaders 2025 Fellowship Programme; European Union; Teagasc
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