Implementation of Sustainable Development Goals in the dairy sector: perspectives on the use of agro-industrial side-streams to design functional foods
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/25481 |
Resumo: | From 2017 to 2020, global milk production ranged from 610,724 to 643,769 thousand tons, but the dairy industry still faces issues related to its carbon footprint and sustainability. According to the United Nations Sustainable Development Goals (SDGs), by 2030, food processors, governmental bodies, and consumers should take actions regarding food production patterns and consumption to decrease the generation of by-products and side-streams and increase their circularity by developing nutritious-rich products. Dairy products have traditionally been manufactured without bioactive ingredients to boost consumers’ health and well-being. To achieve the sustainability goals and the need to reformulate traditional dairy foods to make them more nutritious and reduce their carbon footprint, it is paramount to implement integrated approaches that embody the “farm to fork” ethos. Scope and approach: This review integrates concepts of food science, technology, nutrition, circular economy, and sustainability to provide an overview of the technological applications of dietary fibre, polyphenols, functional lipids, and carotenoids obtained from agro-industrial side-streams in dairy food formulations. Key findings and conclusions: Dairy processors can use bioactive ingredients and extracts obtained from agroindustrial side-streams to design potentially functional food models and tentatively market these products with nutritional claims or even with a health claim in case the bioactivity is verified in human intervention trials. This approach will increase the nutritional value of traditional dairy foods and contribute to circularity within food systems, reducing food waste, and enhancing human health. |
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Implementation of Sustainable Development Goals in the dairy sector: perspectives on the use of agro-industrial side-streams to design functional foodsDairy productsFood valorisationSustainable productionCircular economyFibre-rich foodsBioactive compoundsFrom 2017 to 2020, global milk production ranged from 610,724 to 643,769 thousand tons, but the dairy industry still faces issues related to its carbon footprint and sustainability. According to the United Nations Sustainable Development Goals (SDGs), by 2030, food processors, governmental bodies, and consumers should take actions regarding food production patterns and consumption to decrease the generation of by-products and side-streams and increase their circularity by developing nutritious-rich products. Dairy products have traditionally been manufactured without bioactive ingredients to boost consumers’ health and well-being. To achieve the sustainability goals and the need to reformulate traditional dairy foods to make them more nutritious and reduce their carbon footprint, it is paramount to implement integrated approaches that embody the “farm to fork” ethos. Scope and approach: This review integrates concepts of food science, technology, nutrition, circular economy, and sustainability to provide an overview of the technological applications of dietary fibre, polyphenols, functional lipids, and carotenoids obtained from agro-industrial side-streams in dairy food formulations. Key findings and conclusions: Dairy processors can use bioactive ingredients and extracts obtained from agroindustrial side-streams to design potentially functional food models and tentatively market these products with nutritional claims or even with a health claim in case the bioactivity is verified in human intervention trials. This approach will increase the nutritional value of traditional dairy foods and contribute to circularity within food systems, reducing food waste, and enhancing human health.The authors are thankful to Flaticon (https://www.flaticon.com) and Biorender App (https://app.biorender.com/) for the icons used in the figures. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (UIDB/00690/2020). M. Carocho thanks FCT for his employment program–contract (CEEC-IND/00831/2018), and L. Barros also thanks the national funding by FCT through the institutional scientific employment program.ElsevierBiblioteca Digital do IPBGranato, DanielCarocho, MárcioBarros, LillianZabetakis, IoannisMocan, AndreiTsoupras, AlexandrosCruz, Adriano GomesPimentel, Tatiana Colombo2022-05-18T10:42:29Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/25481engGranato, Daniel; Carocho, Márcio; Barros, Lillian; Zabetakis, Ioannis; Mocan, Andrei; Tsoupras, Alexandros; Cruz, Adriano Gomes; Pimentel, Tatiana Colombo (2022). Implementation of Sustainable Development Goals in the dairy sector: perspectives on the use of agro-industrial side-streams to design functional foods. Trends in Food Science & Technology. EISSN 0924-2244. 124, p. 128-13910.1016/j.tifs.2022.04.009info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:57:00Zoai:bibliotecadigital.ipb.pt:10198/25481Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:16:09.637947Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Implementation of Sustainable Development Goals in the dairy sector: perspectives on the use of agro-industrial side-streams to design functional foods |
title |
Implementation of Sustainable Development Goals in the dairy sector: perspectives on the use of agro-industrial side-streams to design functional foods |
spellingShingle |
Implementation of Sustainable Development Goals in the dairy sector: perspectives on the use of agro-industrial side-streams to design functional foods Granato, Daniel Dairy products Food valorisation Sustainable production Circular economy Fibre-rich foods Bioactive compounds |
title_short |
Implementation of Sustainable Development Goals in the dairy sector: perspectives on the use of agro-industrial side-streams to design functional foods |
title_full |
Implementation of Sustainable Development Goals in the dairy sector: perspectives on the use of agro-industrial side-streams to design functional foods |
title_fullStr |
Implementation of Sustainable Development Goals in the dairy sector: perspectives on the use of agro-industrial side-streams to design functional foods |
title_full_unstemmed |
Implementation of Sustainable Development Goals in the dairy sector: perspectives on the use of agro-industrial side-streams to design functional foods |
title_sort |
Implementation of Sustainable Development Goals in the dairy sector: perspectives on the use of agro-industrial side-streams to design functional foods |
author |
Granato, Daniel |
author_facet |
Granato, Daniel Carocho, Márcio Barros, Lillian Zabetakis, Ioannis Mocan, Andrei Tsoupras, Alexandros Cruz, Adriano Gomes Pimentel, Tatiana Colombo |
author_role |
author |
author2 |
Carocho, Márcio Barros, Lillian Zabetakis, Ioannis Mocan, Andrei Tsoupras, Alexandros Cruz, Adriano Gomes Pimentel, Tatiana Colombo |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Granato, Daniel Carocho, Márcio Barros, Lillian Zabetakis, Ioannis Mocan, Andrei Tsoupras, Alexandros Cruz, Adriano Gomes Pimentel, Tatiana Colombo |
dc.subject.por.fl_str_mv |
Dairy products Food valorisation Sustainable production Circular economy Fibre-rich foods Bioactive compounds |
topic |
Dairy products Food valorisation Sustainable production Circular economy Fibre-rich foods Bioactive compounds |
description |
From 2017 to 2020, global milk production ranged from 610,724 to 643,769 thousand tons, but the dairy industry still faces issues related to its carbon footprint and sustainability. According to the United Nations Sustainable Development Goals (SDGs), by 2030, food processors, governmental bodies, and consumers should take actions regarding food production patterns and consumption to decrease the generation of by-products and side-streams and increase their circularity by developing nutritious-rich products. Dairy products have traditionally been manufactured without bioactive ingredients to boost consumers’ health and well-being. To achieve the sustainability goals and the need to reformulate traditional dairy foods to make them more nutritious and reduce their carbon footprint, it is paramount to implement integrated approaches that embody the “farm to fork” ethos. Scope and approach: This review integrates concepts of food science, technology, nutrition, circular economy, and sustainability to provide an overview of the technological applications of dietary fibre, polyphenols, functional lipids, and carotenoids obtained from agro-industrial side-streams in dairy food formulations. Key findings and conclusions: Dairy processors can use bioactive ingredients and extracts obtained from agroindustrial side-streams to design potentially functional food models and tentatively market these products with nutritional claims or even with a health claim in case the bioactivity is verified in human intervention trials. This approach will increase the nutritional value of traditional dairy foods and contribute to circularity within food systems, reducing food waste, and enhancing human health. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-05-18T10:42:29Z 2022 2022-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/25481 |
url |
http://hdl.handle.net/10198/25481 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Granato, Daniel; Carocho, Márcio; Barros, Lillian; Zabetakis, Ioannis; Mocan, Andrei; Tsoupras, Alexandros; Cruz, Adriano Gomes; Pimentel, Tatiana Colombo (2022). Implementation of Sustainable Development Goals in the dairy sector: perspectives on the use of agro-industrial side-streams to design functional foods. Trends in Food Science & Technology. EISSN 0924-2244. 124, p. 128-139 10.1016/j.tifs.2022.04.009 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
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reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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