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Zbog sve veće emisije stakleničkih plinova, zagrijavanja Zemlje i sve većih problema sa zagađenosti okoliša, na globalnoj razini sve su više u fokusu održiva proizvodnja i smanjenje ljudskog utjecaja na okoliš. Europska unija danas teži "nultom utjecaju" na okoliš, što se posebno ističe u Strategiji "European Green Deal". Pred industriju se postavlja zahtjev uvođenja održivih tehnologija, proizvodnje održivih proizvoda i svođenje emisija u okoliš na najmanju moguću mjeru. S novim trendovima i strateškim ciljevima, u novije vrijeme u prehrambenoj industriji nusproizvodi se više ne smatraju otpadom, nego se nastoje iskoristiti kao vrijedne sirovine. U skladu s tim, i znanstvena istraživanja o korištenju nusproizvoda prehrambene industrije u stalnom su porastu. Cilj ovog istraživanja bio je utvrditi žarišta i smjerove znanstvenih istraživanja koji se odnose na nusproizvode prehrambene industrije. Kombinacijom deskriptivne bibliometrije i vizualizacije softverskim alatom CiteSpace II napravljena je bibliometrijska analiza istraživanja nusproizvoda prehrambene industrije objavljenih u časopisima koji su indeksirani u citatnim indeksima Web of Science Core Colection baze podataka kako bi se uočili i objasnili razvojni trendovi u znanstvenoj literaturi. Analizom rezultata utvrđeno je da je zanimanje znanstvenika za istraživanja o korištenju nusproizvoda prehrambene industrije u stalnom porastu, a trend rasta od 2015. se intenzivirao. Istraživanja se provode na znanstvenim institucijama diljem svijeta, Španjolska (13 %) i Italija (11 %) su predvodnici u objavljivanju rezultata istraživanja o korištenju nusproizvoda prehrambene industrije. Također je utvrđeno da znanstvenici rezultate istraživanja objavljuju u znanstvenim časopisima s visokim faktorom odjeka i kvartilima, a isto tako u svojim istraživanjima koriste literaturne reference iz sličnih ili istih naslova u kojima objavljuju. Rising emission of greenhouse gasses, greenhouse effect and pollution resulted in raising interest in sustainable production and reducing human influence on the environment. European Union is aiming at “zero influence” on the environment, as depicted in the Strategy “European Green Deal”. Industry is requested to tranfer to sustainable technologies, sustainable products and minimize the emmissions into the environment. New trends and strategic goals led to transition from perceiving food industry by-products as a waste to treateing them as valuable raw materials. This provoked constant raise in the scientific research regarding food industry by-products. The aim of this research was to establish focal points and directions of scientific research regarding food industry by-products. Bibiliometric analyysis was conducted through descriptive bibliometrics and visualisation by CiteSpace II software of the scientific research published in the scientific journals indexed in Web of Science Core Collection, to depict and describe develpoment trends in the scientific literature. The results showed that the scientific interest in the food industry by-products constantly rises, with significant intensifing from 2015. Research is conducted world-wide, with Sain (13%) and Italy (11%) leading in the number of results. It was also established that scientific results are published in scientific journals with large impact factors and quartilles, using the references of the same, high quality, published in the same or similar journals.

U posljednje vrijeme sve se više iskorištava potencijal otpadnih nusproizvoda iz prehrambene industrije. Primjeri nusproizvoda koji će se spominjati u ovom radu su ljuske oraha i kakaovog zrna. Cilj ovog rada je utvrditi mogu li ekstrakti ljuske oraha i kakaovog zrna, odnosno fitokemikalije koje se nalaze u njima, utjecati na preživljenje i koncentraciju slobodnih radikala humane stanične linije pločastog epitela karcinoma jezika Cal27. Također će se ispitati učinak navedenih ekstrakata na modelnim makromolekulama (plazmid phiX174 RF DNA, protein albumin iz goveđeg seruma i linoleinska kiselina). Rezultati su pokazali da dnevne preporučene koncentracije ispitivanih ekstrakata nemaju značajan utjecaj na preživljenje stanične linije Cal27, kao i na karbonilaciju proteina. Ekstrakt ljuske kakaovog zrna s polisaharidima pokazuje prooksidacijski učinak, dok ekstrakt ljuske oraha s polisaharidima pokazuje antioksidacijsko djelovanje na Cal27 stanice. Svi uzorci tretirani navedenim ekstraktima sprječavaju prooksidativni učinak na genetički materijal, a skoro svi uzorci pri višim koncentracijama smanjuju postotak peroksidacije linoleinske kiseline pa se može reći da imaju antioksidacijsko djelovanje na te modelne makromolekule. Recently, the potential of food industry by-products is recognized as a valuable source for other industries. In this paper, water extract of walnut shell and cocoa bean shell will be investigated. The aim of this study is to determine whether extracts of walnut shell and cocoa bean shell, or the phytochemicals found in them, can affect the survival rate and the concentration of reactive oxygen species in the human squamous epithelial tongue carcinoma cell line Cal27. Additionally, the effect of the extracts on cellular macromolecules (plasmid phiX174, protein albumin from bovine serum and linoleic acid) will be tested. The results showed that the daily recommended concentrations of the ex-amined extracts have no significant effect on the survival of the Cal27 cell line, as well as on protein carbonylation. Cocoa bean shell extract with polysaccharides shows a prooxidative effect, while walnut shell extract with polysaccharides shows an antioxidant effect on Cal27 cells. All samples treated with the mentioned extracts prevent the prooxidative effect on the genetic material and almost all samples at higher concentrations reduce the percentage of linoleic acid peroxidation, so it can be said that they have an antioxidant effect on these macromolecules.

Extracellular vesicles (EVs) constitute an intricate system of molecular exchange that has recently gained tremendous interest. However, sustainable sources of safe biological EVs remain scarce and elusive. This study explores and defines the use of food industry by-products (BP) as a circular source of safe biocompatible EVs. Averaged diameter and molecular compositions indicate a large yield of exosomes and high abundancy of membrane lipids with signaling capacity in these vesicles. Complex proteomes mimicking those circulating in human blood plasma are also identified. Furthermore, BP-EVs do not show relevant cytotoxicity and display excellent oral and intravenous bioavailability together with specific organ targeting capacity. Collectively, it is believed that the novel findings reported here will open substantial venues for the use of BP as an optimal source of biocompatible nanovesicles in manifold applications of the biotechnological and biomedical fields. The authors sincerely thank Gemma Plaza, oenologist at the Castell del Remei winery in Penelles, Lleida, Spain and Juan Carlos Blanco, production manager at Mahou San Miguel in Alovera, Madrid, Spain for their kind and altruistic help on the obtention of their respective industry by-product samples. The authors also thank Dr. Hector Peinado and his research group at the National Center for Oncology Research (CNIO) in Madrid (Spain) for their support on the morphometric characterization of BP-EVs. Support for this work was provided by the Research and Education Council of the Community of Madrid, Spain (2018-T1/ BIO-10633), Ministry of Science and Innovation, Spain (PID2020- 114885RB-C21) and a FIS project by Carlos III Institute of Health (ISCIII), Spain (PI20/00623). A.S. acknowledges a grant from the Talento Program 2018 of the Community of Madrid. X.G.-P. acknowledges grants from Sara Borrell postdoctoral program (CD19/00243) and Miguel Servet tenure track program (CP21/00096) of the Instituto de Salud Carlos III (ISCIII, Spain), respectively awarded on the 2019 and 2021 calls under ISCIII-Health Strategy Actions [These grants are cofunded with European Union Funds (ISCIII Miguel Servet Program 2021 is cofunded by Fondo Social Europeo Plus, FSE+)]. M.V.C. acknowledges a Miguel Servet program contract (CPII20/00007). C.L.’s Ph.D. was funded by the Regional Ministry of Science, Universities and Innovation of the Community of Madrid and the European Social Fund for the recruitment of predoctoral researchers (PEJD-2019-PRE/BIO-16475). IRBLLEIDA and X.G.-P. are co-funded by CERCA Program/Generalitat de Catalunya.

The combined necessity for sustainable production, a decrease in the human impact on the environment, the European Union striving to be climate neutral, and the pressure on the food industry to introduce sustainable technologies and products and reduce emissions into the environment to the minimum has led to perceiving food industry by-products (FIB) as valuable raw materials rather than waste. This has driven a constant increase in scientific research regarding the use of FIB. The aim of this research was to establish focal points and directions of the scientific research regarding FIB. Descriptive bibliography and visualization using software CiteSpace II were used to analyze research published in journals indexed in the Web of Science Core Collection and determine and explain development trends. The results showed a constant growth of the scientific interest for FIB, which intensified since 2015. Research is being conducted worldwide, with Spain (13%) and Italy (11%) as leading countries. The results are published in journals with high impact factors and quartiles, using references published in the same rank.

The microbiota of the gastrointestinal tract (GIT) are crucial for host health and production efficiency in ruminants. Its microbial composition can be influenced by several endogenous and exogenous factors. In the beef and dairy industry, the possibility to manipulate gut microbiota by diet and management can have important health and economic implications. The aims of this study were to characterize the different GIT site microbiota in water buffalo and evaluate the influence of diet on GIT microbiota in this animal species. We characterized and compared the microbiota of the rumen, large intestine and feces of water buffaloes fed two different diets with different non-structural carbohydrates/crude proteins (NSC/CP) ratios. Our results indicated that Bacteroidetes, Firmicutes and Proteobacteria were the most abundant phyla in all the GIT sites, with significant differences in microbiota composition between body sites both within and between groups. This result was particularly evident in the large intestine, where beta diversity analysis displayed clear clustering of samples depending on the diet. Moreover, we found a difference in diet digestibility linked to microbiota modification at the GIT level conditioned by NSC/CP levels. Diet strongly influences GIT microbiota and can therefore modulate specific GIT microorganisms able to affect the health status and performance efficiency of adult animals.

Simple Summary Soybean molasses is a by-product of the soybean processing industry that is accumulated in large quantities and usually disposed of like liquid manure or in landfills, thus causing severe ecological problems. At the same time, soybean molasses has a promising potential to be included regularly in animal diets because of its high nutritive value and functional properties. It is rich in sugars and is a cheap energy source for animals compared to other energy-rich feed ingredients. This paper reviews current knowledge on the valorization of soybean molasses as an alternative feed ingredient focusing on its composition and application in animal nutrition in general. Abstract Concerning the increasing global demand for food and accumulation of huge amounts of biomass waste from the agro-food industry whose manipulation is usually inadequate, the potential of livestock to convert by-products as alternative feed ingredients into valuable proteins has been proposed as an outstanding option. Soybean molasses present a by-product of soybean protein concentrate production with low commercial cost but high nutritive and functional value. It is a rich source of soluble carbohydrates in the form of sugars and soybean phytochemicals. Therefore, this paper provides a review of published works about the production of soybean molasses, chemical composition, and nutritive value. In addition, the possibility of the application of soybean molasses in animal nutrition as a pelleting aid and functional feed ingredient is also discussed. Special attention is devoted to the influence of the inclusion of soybean molasses in the diets for ruminants, non-ruminants, and aquaculture on animal performance and health.

[ES] La generación de residuos en las industria alimentaria es una problemática alarmante. Cada vez más se está intentando reducir este problema mediante la reutilización de los subproductos que se generan en las industrias. En este trabajo se ha realizado una revisión bibliográfica sobre los subproductos que se generan en la industria de las bebidas vegetales. Se han recopilado las composiciones nutricionales según diversos autores, así como los posibles usos propuestos para cada uno de los subproductos. Se ha comprobado que estos productos tienen tanto una interesante composición nutricional como una amplia gama de aplicaciones en el desarrollo de nuevos productos, además del enriquecimiento de los alimentos tradicionales. Productos cárnicos, emulsiones, productos sin gluten y lácteos, entre otros, son algunos de los muchos sectores en los que los subproductos de la industria de las bebidas vegetales desempeñan un papel importante. Los resultados demuestran el gran potencial que tienen estos productos derivados en la industria alimentaria e incita a la continuación del estudio de las propiedades de estos subproductos. [EN] Waste generation in the food industry is an alarming problem. Increasingly, attempts are being made to reduce this problem by reusing the by-products generated in the industries. Consumption of plant-based beverages is increasing considerably, making this sector of the industry more relevant, specially due to the high residue generation. In this work, a literature review has been carried out on the by-products generated in the vegetable beverage industry. Nutritional compositions according to different authors have been compiled, as well as the possible uses proposed for each of the by-products. It has been proved that these products have both an interesting nutritional composition and a wide range of applications in the development of new products, besides the fortification of traditional foods. Meat products, emulsions, gluten-free products, dairy products, and others are just some of the many sectors in which by-products from the vegetable beverage industry play an important role. The results demonstrate the great potential of these by-products in the food industry and encourage further study of the properties of them.

Plesni pogosto povzročajo kvarjenje različnih vrst živil, saj lahko rastejo na raznolikih substratih. Mednje spadajo tudi pekovski izdelki. Plesnenje pekovskih izdelkov povzroča veliko ekonomsko škodo pekarnam in zdravstveno tveganje za potrošnike. Zaviranje oziroma upočasnitev tega procesa lahko dosežemo s kemijskimi konzervansi, a so ti nezaželjeni s strani potrošnikov, ki dajejo prednost hrani brez aditivov. Zato raziskovalci iščejo naravne alternative uporabe konzervansov. V tej diplomski nalogi smo testirali učinek 10 %-nega dodatka, pripravljenega iz različnih stranskih proizvodov živilske industrije (grozdnih tropin belega in rdečega grozdja, oljčne pogače, lanene pogače, bučne pogače, pivovarskih tropin in rožiča) beli pšenični moki na zaviranje rasti plesni na kruhu. Naredili smo mikrobiološko preiskavo sredice vzorcev kruha po peki in obremenitveni test s štirimi sevi plesni rodov Aspergillus in Penicillium, ki pogosto rastejo na kruhu. Rezine kruha smo inokulirali z določeno koncentracijo spor plesni, nato pa spremljali dinamiko plesnenja kruha tekom enega tedna. Noben dodatek ni vplival na mikrobiološko sliko sredice kruha po peki. Pri obremenitvenem testu pa so nekateri dodatki zavirali rast plesni, nekateri pa so jo celo spodbujali. Dodatka, ki sta najbolj zavirala rast izbranih plesni, sta bili moki, pripravljeni iz rožiča in bučne pogače, pri vseh testiranih plesnih. Dodatka moke lanene pogače in oljčne pogače sta spodbudila rast plesni Molds are common spoilage microorganisms in many types of foods because they can easily grow on different substrates. Bakery products are among them. Molding of bakery products causes economical loss for bakeries and health risk for consumers. Preservatives can slow down this process, but lately they are avoided by consumers, because they give priority to food without additives. That is why scientists are working a lot on finding natural alternatives which could replace preservatives. In this bachelor thesis we tested the effect of addition of food industry by-products (grape pomace from red and white grapes, olive pomace, flaxseed oil cake, pumpkin oil cake, brewer's spent grain and carob flour) to white wheat flour in concentration of 10 % to prevent molding on bread. We did the microbiological examination of the inside of bread samples after baking and the challenge test with four strains of genera Aspergillus and Penicillium, which commonly grow on bread. We inoculated samples with a certain concentration of mold spores and kept track of their growth kinetics during one week. No by-product had an influence on the microbiological quality of the inside of the bread samples after baking. In the challenge test the addition of some by-products inhibited mold growth, some stimulated it. Wheat flours mixed with carob flour and pumpkin oil cake slowed down the growth of all tested molds. The addition of flaxseed cake and olive pomace generally accelerated the growth kinetics of molds.

Nusproizvodi prehrambene industrije često predstavljaju problem zbog zbrinjavanja, ali su ujedno i bogat izvor biološki vrijednih spojeva, kao što su fitokemikalije. Posljednjih se godina eutektička otapala (DES) istražuju kao alternativna otapala za zelenu ekstrakciju, a u ovom radu su korištena za ekstrakciju biološki aktivnih spojeva iz biljnog materijala. Pripremljeni su ekstrakti komine grožđa, komine masline i prešane lanene pogače pri prethodno optimiranim uvjetima s eutektičkim otapalima i konvencionalnim otapalima. Nadalje, pripremljenim ekstraktima spektrofotometrijskom metodom je određen udio polifenolih spojeva, antioksidacijski kapacitet ORAC metodom te je ispitana biološka aktivnost na trima staničnim linijama (HeLa, MCF-7, HEK293T). Najveći udio polifenolnih spojeva ekstrahiran je iz komine grožđa s eutektičkim otapalom kolin-klorid:limunska kiselina, a isti ekstrakt imao je najveći antioksidacijski kapacitet te najizraženiji inhibitorni učinak na stanične linije. Tretiranim humanim tumorskim staničnim linijama određen je i tip stanične smrti te je indukcija apoptoze izražena nakon tretmana ekstraktom komine grožđa pripremljenog u zakiseljenom etanolu. Recurring problem in food industry is disposal of by-products which are also a rich source of biologically active compounds, such as phytochemicals. In recent years deep eutectic solvents (DES) are investigated as alternative solvents for green extraction and in this paper they are used for extraction of biologically active compounds from plant materials. Extracts from grape pomace, olive pomace and flaxseed pressed cake were prepared in optimized conditions with eutectic and conventional solvents. Furthermore, total polyphenols were analyzed using spectrophotometric method, antioxidant capacity was determined using ORAC method and biological activity was tested on three cell lines (HeLa, MCF-7, HEK93T). Grape pomace in DES exhibited the highest value of polyphenols, the highest antioxidant activity and the most prominent inhibitory effect on cell lines. Type of cell death was determined for treated human tumor cell lines and the induction of apoptosis was most significant after treatment with acidified ethanol.

Various by-products of the food industry (fruit and vegetable pulp, oilseed cake, different bark and shells...) are generated in large quantities and represent a huge problem for manufacturers, because they have a significant effect on the environment due to slow biodegradation, water pollution, emissions of methane, and related environmental problems. On the other hand, these by-products, aside from the fact that they are a rich source of polyphenols, dietary fibre, β-glucans, antioxidants, and essential fatty acids, represent cheap and easily available raw materials which could be used for the production of various products consumed by many people (snacks, breakfast cereals, pasta, bread, biscuits...). One of the most important product groups are certainly extruded products, and their production mainly uses various types of grains, such as corn, wheat, rice and barley, which are rich in carbohydrates. Therefore, in recent years there is much more research on the topic of improving the nutritional value of this product group by using various food industry by-products.

The food industry, same as any other industry, aims to utilise raw materials as efficiently as possible in the production process, but it also tries to create minimum amounts of waste, where waste is not necessarily “waste”, but a by- product or a raw material for some subsequent process. Today there is great interest in utilising food industry by-products for various purposes because they contain many potentially useful substances, and they could become significant raw materials in the production/development of new products due to that fact. This paper places special emphasis on the influence of modern green extraction techniques, like supercritical CO2 extraction, on the utilisation and extractability of certain biologically active components from selected by-products which have an application in food, cosmetics, and pharmaceutical industries.

This paper provides a methodology for the computation of the full cost of several citrus by-products and attempts to analyze, through a simulation model, the decision making process of a citrus firm seeking to upgrade citrus waste (CW) to several by-products. The results show the importance of using the full cost in the management of resources. Economic sustainability can be achieved by an increase in production efficiency, improving existing technologies and the ability to reuse waste. Yet a large amount of investment is still required, which only large firms can support, at least in the short-term., The IFAMR is published quarterly by the International Food and Agribusiness Management Association. www.ifama.org

This paper provides a methodology for the computation of the full cost of several citrus byproducts and attempts to analyze, through a simulation model, the decision making process of a citrus firm seeking to upgrade citrus waste (CW) to several by-products. The results show the importance of using the full cost in the management of resources. Economic sustainability can be achieved by an increase in production efficiency, improving existing technologies and the ability to reuse waste. Yet a large amount of investment is still required, which only large firms can support, at least in the short-term.

The new technologies in the field of food processing provide the opportunity to revive some productions that are crushed by the global market and environmental issues. However in the citrus sector the lack of investment and difficulties to manage economic cost are likely to slow down the take-off of these innovations. Starting from the results of the 7FP European Project NAMASTE, this paper provides a methodology for the computation of the full cost of several citrus by-products and an attempts to analyse through a simulation model the decision making problem of a citrus firm who decide to upgrade citrus waste in order to obtain several by-products. The results show the importance of using the full cost in the management of resources. However, the possibility of producing from citrus wastes are constrained by production capacity resources and by the overall efficiency of production technologies. The economic sustainability can be achieved by an increases in production efficiency, improving the technologies and the ability to reuse waste. However, a large amount of investment is still required, which only the large firms can support, at least in the short term.

Western civilization problems nowadays are overweight, obesity, diabetes, cardiovascular diseases, cancer and different disorders closely linked to unbalanced diet. Since it is extremely difficult to influence nutritional preferences of consumers, food industry is now increasingly developing new products, such as bread, pasta, snack products and other highly consumed products by all groups of consumers enriched with ingredients that are lacking in every day nutrition (fiber, polyphenols, antioxidants, vitamins, ß-glucan…) and functional products which have scientifically proven beneficial effect on human health. Food industry by- products, such as apple pomace, by-products from sugar industry and brewers spent grains are rich source of polyphenols, fiber and ß-glucan. Grape pomace is rich in polyphenols, tomato pomace in lycopene and carrot pomace in β-carotene. These are just some examples of by-products with great potential of application in enriched and functional food production. In addition to natural substances which are produced in this manner, problem of large quantities of waste disposal is also resolved.