<P><B>Abstract</B></P> <P>Globally, the amount of food processing waste has become a major concern for environmental sustainability. The valorization of these waste materials can solve the problems of its disposal. Notab...
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https://www.riss.kr/link?id=A107739041
2018
-
SCOPUS,SCIE
학술저널
516-529(14쪽)
0
상세조회0
다운로드다국어 초록 (Multilingual Abstract)
<P><B>Abstract</B></P> <P>Globally, the amount of food processing waste has become a major concern for environmental sustainability. The valorization of these waste materials can solve the problems of its disposal. Notab...
<P><B>Abstract</B></P> <P>Globally, the amount of food processing waste has become a major concern for environmental sustainability. The valorization of these waste materials can solve the problems of its disposal. Notably, the tomato pomace and crustacean processing waste presents enormous opportunities for the extraction of commercially vital carotenoids, lycopene, and astaxanthin, which have diverse applications in the food, feed, pharmaceuticals, and cosmetic industries. Moreover, such waste can generate surplus revenue which can significantly improve the economics of food production and processing. Considering these aspects, many reports have been published on the efficient use of tomato and crustacean processing waste to recover lycopene and astaxanthin. The current review provides up-to-date information available on the chemistry of lycopene and astaxanthin, their extraction methods that use environmentally friendly green solvents to minimize the impact of toxic chemical solvents on health and environment. Future research challenges in this context are also identified.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Valorization of tomato pomace and crustacean processing waste is proposed. </LI> <LI> Processing waste present unlimited opportunities for the extraction of carotenoids. </LI> <LI> SC-CO<SUB>2</SUB> extraction is the most suitable to recover carotenoids from processing waste. </LI> <LI> Animal feed is the most prominent sector of the applications of astaxanthin. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>
Exposure assessment to paralytic shellfish toxins through the shellfish consumption in Korea