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Reformulation as a Strategy for Developing Healthier Food Products pp 235–249Cite as

Food Processing By-Products and Waste: Potential Applications as Emulsifiers and Stabilizers

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Abstract

Processing and consuming a food material results in the rejection of a substantial percentage of its initial biomass. Focusing on plants, this rejected part can be in the form of skin and seeds, of unchosen crops or plant parts, of pomaces, or of unconsumed foodstuff, among other forms. Efforts to reclaim highly valuable additives in the form of thickeners or emulsifiers from such sources remain typically associated with the pectins produced by the relevant parts of apples and of some other fruits. A growing body of work exists, however, on the extraction, purification, and characterization of novel thickeners and, to an extent, of novel emulsifiers from other food processing by-products and from food waste. This chapter outlines the current state of the art in this field, focusing on the relation between the extraction procedures and the end products, the methodologies of purification and fractionation, aspects of the physicochemical characterization of the end products, and their applications. This is followed by a critical discussion on the future trends for the reclaim and use of novel green-label thickeners and emulsifiers from such sources and their dynamics against established market products.

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Author information

Authors and Affiliations

  1. Department of Food Technology, ATEI of Thessaloniki, Thessaloniki, Greece

    Christos Ritzoulis

  2. School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China

    Christos Ritzoulis

  3. Department of Chemical Engineering, Aristotle University of Thessaloniki, Thessaloniki, Greece

    Alexandros Pavlou

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  1. Christos Ritzoulis
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  2. Alexandros Pavlou
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Correspondence to Christos Ritzoulis .

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Editors and Affiliations

  1. Rowett Institute, University of Aberdeen, Aberdeen, UK

    Vassilios Raikos

  2. Rowett Institute, University of Aberdeen, Aberdeen, UK

    Viren Ranawana

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Ritzoulis, C., Pavlou, A. (2019). Food Processing By-Products and Waste: Potential Applications as Emulsifiers and Stabilizers. In: Raikos, V., Ranawana, V. (eds) Reformulation as a Strategy for Developing Healthier Food Products. Springer, Cham. https://doi.org/10.1007/978-3-030-23621-2_11

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