Food byproducts as sustainable ingredients for innovative and healthy dairy foods

Nutrients

Volumn 10, Issue 10, 2018, Pages

  Iriondo Dehond, Maite ^a,b   Miguel, Eugenio ^a   Del Castillo, María Dolores ^b  

^a Dept Agroalimentación   (Spain)

^b UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

Author keywords

Byproducts; Dairy products; Functional foods; Sustainability

Indexed keywords

ANTIINFECTIVE AGENT; ANTIOXIDANT; BACTERIAL ENZYME; COLORING AGENT; FOOD ADDITIVE; FOOD INGREDIENT; LIPID; LIPOPROTEIN LIPASE; MILK PROTEIN; OMEGA 3 FATTY ACID; PHYTOCHEMICAL; POLYPHENOL; PRESERVATIVE;

CALORIC INTAKE; DAIRY PRODUCT; DIETARY FIBER; DIETITIAN; ENVIRONMENTAL SUSTAINABILITY; FERMENTED MILK PRODUCT; FOOD CHAIN; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD INTAKE; FOOD POISONING; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; FOOD SPOILAGE; FOOD STORAGE; FOOD TEXTURE; FOOD WASTE; FUNCTIONAL FOOD; HAZARD ASSESSMENT; HEALTH PROMOTION; HUMAN; LIPOLYSIS; NONHUMAN; NUTRITIONAL VALUE; PALATABILITY; PASTEURIZATION; PHOTOOXIDATION; REVIEW; SHELF LIFE; WASTE MANAGEMENT; CONSUMER ATTITUDE; FOOD HANDLING; INDUSTRIAL WASTE; SUSTAINABLE DEVELOPMENT; TASTE;

CONSUMER BEHAVIOR; DAIRY PRODUCTS; FOOD ADDITIVES; FOOD INDUSTRY; FOOD TECHNOLOGY; FUNCTIONAL FOOD; HUMANS; INDUSTRIAL WASTE; SUSTAINABLE DEVELOPMENT; TASTE;

EID: 85053849537     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu10101358     Document Type: Review

References (140)

1. Sharma, S.K.; Bansal, S.; Mangal, M.; Dixit, A.K.; Gupta, R.K.; Mangal, A.K. Utilization of food processing by-products as dietary, functional, and novel fiber: A review. Crit. Rev. Food Sci. Nutr. 2015, 56, 1647–1661. [CrossRef] [PubMed]
2. Godfray, H.C.J.; Beddington, J.R.; Crute, I.R.; Haddad, L.; Lawrence, D.; Muir, J.F.; Pretty, J.; Robinson, S.; Thomas, S.M.; Toulmin, C. Food security: The challenge of feeding 9 billion people. Science 2010, 327, 812–818. [CrossRef] [PubMed]
3. Fan, S.; Brzeska, J. Sustainable food security and nutrition: Demystifying conventional beliefs. Glob. Food Sec. 2016, 11, 11–16. [CrossRef]
4. Granato, D.; Branco, G.F.; Cruz, A.G.; de Faria, J.A.F.; Shah, N.P. Probiotic dairy products as functional foods. Compr. Rev. Food Sci. Food Saf. 2010, 9, 455–470. [CrossRef]
5. Menrad, K. Market and marketing of functional food in Europe. J. Food Eng. 2003, 56, 181–188. [CrossRef]
6. Urala, N.; Lähteenmäki, L. Consumers’ changing attitudes towards functional foods. Food Qual. Prefer. 2007, 18, 1–12. [CrossRef]
7. FAO. Definitional Framework of Food Loss; Working Paper; Food and Agriculture Organization of the United Nations: Rome, Italy, 2014; pp. 1–18.
8. A Report by the High Level Panel of Experts on Food Security and Nutrition of the Committee on World Food Security: HLPE Food Losses and Waste in the Context of Sustainable Food Systems; Hlpe Report: Rome, Italy, 2014.
9. FAO FAOSTAT. Available online: http://www.fao.org/faostat (accessed on 18 December 2017).
10. Pasotti, L.; Zucca, S.; Casanova, M.; Micoli, G.; Cusella De Angelis, M.G.; Magni, P. Fermentation of lactose to ethanol in cheese whey permeate and concentrated permeate by engineered Escherichia coli. BMC Biotechnol. 2017, 17, 1–12. [CrossRef] [PubMed]
11. Kaur, D.; Wani, A.A.; Singh, D.P.; Sogi, D.S. Shelf Life Enhancement of Butter, Ice-Cream, and Mayonnaise by Addition of Lycopene. Int. J. Food Prop. 2011, 14, 1217–1231. [CrossRef]
12. Vital, A.C.P.; Croge, C.; Gomes-da-Costa, S.M.; Matumoto-Pintro, P.T. Effect of addition of Agaricus blazei mushroom residue to milk enriched with Omega-3 on the prevention of lipid oxidation and bioavailability of bioactive compounds after in vitro gastrointestinal digestion. Int. J. Food Sci. Technol. 2017, 52, 1483–1490. [CrossRef]
13. Servili, M.; Rizzello, C.G.; Taticchi, A.; Esposto, S.; Urbani, S.; Mazzacane, F.; Di Maio, I.; Selvaggini, R.; Gobbetti, M.; Di Cagno, R. Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. Int. J. Food Microbiol. 2011, 147, 45–52. [CrossRef] [PubMed]
14. Demirci, T.; Aktaş, K.; Sözeri, D.; Öztürk, H.İ.; Akın, N. Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits. J. Funct. Foods 2017, 36, 396–403. [CrossRef]
15. Akalın, A.S.; Unal, G.; Dinkci, N.; Hayaloglu, A.A. Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate. J. Dairy Sci. 2012, 95, 3617–3628. [CrossRef] [PubMed]
16. Saffon, M.; Richard, V.; Jiménez-Flores, R.; Gauthier, S.; Britten, M.; Pouliot, Y. Behavior of heat-denatured whey:buttermilk protein aggregates during the yogurt-making process and their influence on set-type yogurt properties. Foods 2013, 2, 444–459. [CrossRef] [PubMed]
17. Zhang, T.; Mccarthy, J.; Wang, G.; Liu, Y.; Guo, M. Physiochemical properties, microstructure, and probiotic survivability of nonfat goats’ milk yogurt using heat-treated whey protein concentrate as fat replacer. J. Food Sci. 2015, 80, M788–M794. [CrossRef] [PubMed]
18. Ozcan, T.; Yilmaz-Ersan, L.; Akpinar-Bayizit, A.; Delikanli, B. Antioxidant properties of probiotic fermented milk supplemented with chestnut flour (C astanea sativa Mill). J. Food Process. Preserv. 2016. [CrossRef]
19. Do Espírito Santo, A.P.; Cartolano, N.S.; Silva, T.F.; Soares, F.A.; Gioielli, L.A.; Perego, P.; Converti, A.; Oliveira, M.N. Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts. Int. J. Food Microbiol. 2012, 154, 135–144. [CrossRef] [PubMed]
20. Issar, K.; Sharma, P.C.; Gupta, A. Utilization of apple pomace in the preparation of fiber-enriched acidophilus yoghurt. J. Food Process. Preserv. 2016. [CrossRef]
21. Sah, B.N.; Vasiljevic, T.; McKechnie, S.; Donkor, O.N. Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage. LWT-Food Sci. Technol. 2016, 65, 978–986. [CrossRef]
22. Sah, B.N.; Vasiljevic, T.; McKechnie, S.; Donkor, O.N. Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel. J. Dairy Sci. 2015, 98, 5905–5916. [CrossRef] [PubMed]
23. Espírito-Santo, A.P.; Lagazzo, A.; Sousa, A.L.O.P.; Perego, P.; Converti, A.; Oliveira, M.N. Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber. Food Res. Int. 2013, 50, 224–231. [CrossRef]
24. Do Espírito Santo, A.P.; Perego, P.; Converti, A.; Oliveira, M.N. Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts. LWT-Food Sci. Technol. 2012, 47, 393–399. [CrossRef]
25. Perina, N.P.; Granato, D.; Hirota, C.; Cruz, A.G.; Bogsan, C.S.B.; Oliveira, M.N. Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt. Food Res. Int. 2015, 70, 134–141. [CrossRef]
26. Chen, W.; Duizer, L.; Corredig, M.; Goff, H.D. Addition of soluble soybean polysaccharides to dairy products as a source of dietary fiber. J. Food Sci. 2010, 75, 478–484. [CrossRef] [PubMed]
27. Aliakbarian, B.; Casale, M.; Paini, M.; Casazza, A.; Lanteri, S.; Perego, P. Production of a novel fermented milk fortified with natural antioxidants and its analysis by NIR spectroscopy. Food Sci. Technol. Int. 2015, 62, 376–383. [CrossRef]
28. Frumento, D.; do Espirito Santo, A.P.; Aliakbarian, B.; Casazza, A.A.; Gallo, M.; Converti, A.; Perego, P. Development of milk fermented with Lactobacillus acidophilus fortified with Vitis vinifera marc flour. Food Technol. Biotechnol. 2013, 51, 370–375.
29. Tseng, A.; Zhao, Y. Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing. Food Chem. 2013, 138, 356–365. [CrossRef] [PubMed]
30. Dos Santos, K.M.O.; de Oliveira, I.C.; Lopes, M.A.C.; Cruz, A.P.G.; Buriti, F.C.A.; Cabral, L.M. Addition of grape pomace extract to probiotic fermented goat milk: The effect on phenolic content, probiotic viability and sensory acceptability. J. Sci. Food Agric. 2017, 97, 1108–1115. [CrossRef] [PubMed]
31. Hashim, I.B.; Khalil, A.H.; Afifi, H.S. Quality characteristics and consumer acceptance of yogurt fortified with date fiber. J. Dairy Sci. 2009, 92, 5403–5407. [CrossRef] [PubMed]
32. Nontasan, S.; Moongngarm, A.; Deeseenthum, S. Application of Functional Colorant Prepared from Black Rice Bran in Yogurt. APCBEE Procedia 2012, 2, 62–67. [CrossRef]
33. Sandoval-Castilla, O.; Lobato-Calleros, C.; Aguirre-Mandujano, E.; Vernon-Carter, E.J. Microstructure and texture of yogurt as influenced by fat replacers. Int. Dairy J. 2004, 14, 151–159. [CrossRef]
34. Yi, T.; Huang, X.; Pan, S.; Wang, L. Physicochemical and functional properties of micronized jincheng orange by-products (Citrus sinensis Osbeck) dietary fiber and its application as a fat replacer in yogurt. Int. J. Food 2014, 86, 565–572. [CrossRef] [PubMed]
35. Sendra, E.; Kuri, V.; Fernández-López, J.; Sayas-Barberá, E.; Navarro, C.; Pérez-Alvarez, J.A. Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment. LWT-Food Sci. Technol. 2010, 43, 708–714. [CrossRef]
36. García-Pérez, F.J.; Lario, Y.; Fernández-López, J.; Sayas, E.; Pérez-Alvarez, J.A.; Sendra, E. Effect of orange fiber addition on yogurt color during fermentation and cold storage. Color. Res. Appl. 2005, 30, 457–463. [CrossRef]
37. El-Said, M.M.; Haggag, H.F.; Fakhr El-Din, H.M.; Gad, A.S.; Farahat, A.M. Antioxidant activities and physical properties of stirred yoghurt fortified with pomegranate peel extracts. Ann. Agric. Sci. 2014, 59, 207–212. [CrossRef]
38. Bertolino, M.; Belviso, S.; Dal Bello, B.; Ghirardello, D.; Giordano, M.; Rolle, L.; Gerbi, V.; Zeppa, G. Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt. LWT-Food Sci. Technol. 2015, 63, 1145–1154. [CrossRef]
39. Ersöz, E.; Kınık, Ö.; Yerlikaya, O.; Açu, M. Effect of phenolic compounds on characteristics of strained yoghurts produced from sheep milk. Afr. J. Agric. Res. 2011, 6, 5351–5359. [CrossRef]
40. Ghorbanzade, T.; Jafari, S.M.; Akhavan, S.; Hadavi, R. Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt. Food Chem. 2017, 216, 146–152. [CrossRef] [PubMed]
41. Zhong, J.; Yang, R.; Cao, X.; Liu, X.; Qin, X. Improved physicochemical properties of yogurt fortified with fish oil/γ-oryzanol by nanoemulsion technology. Molecules 2018, 23, 56. [CrossRef] [PubMed]
42. Sanz, T.; Salvador, A.; Jiménez, A.; Fiszman, S.M. Yogurt enrichment with functional asparagus fibre. Effect fibre extraction method on rheological properties, colour, and sensory acceptance. Eur. Food Res. Technol. 2008, 227, 1515–1521. [CrossRef]
43. Chouchouli, V.; Kalogeropoulos, N.; Konteles, S.J.; Karvela, E.; Makris, D.P.; Karathanos, V.T. Fortification of yoghurts with grape (Vitis vinifera) seed extracts. LWT-Food Sci. Technol. 2013, 53, 522–529. [CrossRef]
44. Karnopp, A.R.; Oliveira, K.G.; de Andrade, E.F.; Postingher, B.M.; Granato, D. Optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives. Food Chem. 2017, 233, 401–411. [CrossRef] [PubMed]
45. Marchiani, R.; Bertolino, M.; Belviso, S.; Giordano, M.; Ghirardello, D.; Torri, L.; Piochi, M.; Zeppa, G. Yogurt enrichment with grape pomace: Effect of grape cultivar on physicochemical, microbiological and sensory properties. J. Food Qual. 2016, 39, 77–89. [CrossRef]
46. Jridi, M.; Souissi, N.; Salem, M.B.; Ayadi, M.A.; Nasri, M.; Azabou, S. Tunisian date (Phoenix dactylifera L.) by-products: Characterization and potential effects on sensory, textural and antioxidant properties of dairy desserts. Food Chem. 2015, 188, 8–15. [CrossRef] [PubMed]
47. Crizel, T. de M.; Araujo, R.R. de; Rios, A. de O.; Rech, R.; Flôres, S.H. Orange fiber as a novel fat replacer in lemon ice cream. Food Sci. Technol. 2014, 34, 332–340. [CrossRef]
48. Çam, M.; Erdoǧan, F.; Aslan, D.; Dinç, M. Enrichment of functional properties of ice cream with pomegranate by-products. J. Food Sci. 2013, 78, 1543–1550. [CrossRef]
49. Rizk, E.M.; El-Kady, A.T.; El-Bialy, A.R. Charactrization of carotenoids (lyco-red) extracted from tomato peels and its uses as natural colorants and antioxidants of ice cream. Ann. Agric. Sci. 2014, 59, 53–61. [CrossRef]
50. Hwang, J.Y.; Shyu, Y.S.; Hsu, C.K. Grape wine lees improves the rheological and adds antioxidant properties to ice cream. LWT-Food Sci. Technol. 2009, 42, 312–318. [CrossRef]
51. Nadeem, M.; Mahud, A.; Imran, M.; Khalique, A. Enhancement of the oxidative stability of whey butter through almond (Prunus dulcis) peel extract. J. Food Process. Preserv. 2014, 39, 591–598. [CrossRef]
52. Abid, Y.; Azabou, S.; Jridi, M.; Khemakhem, I.; Bouaziz, M.; Attia, H. Storage stability of traditional Tunisian butter enriched with antioxidant extract from tomato processing by-products. Food Chem. 2017, 233, 476–482. [CrossRef] [PubMed]
53. Lucera, A.; Costa, C.; Marinelli, V.; Saccotelli, M.A.; Alessandro, M.; Nobile, D.; Conte, A. Fruit and vegetable by-products to fortify spreadable cheese. Antioxidants 2018. [CrossRef] [PubMed]
54. Terpou, A.; Bekatorou, A.; Bosnea, L.; Kanellaki, M.; Ganatsios, V.; Koutinas, A.A. Wheat bran as prebiotic cell immobilisation carrier for industrial functional Feta-type cheese making: Chemical, microbial and sensory evaluation. Biocatal. Agric. Biotechnol. 2018, 13, 75–83. [CrossRef]
55. Erbay, Z.; Koca, N. Effects of whey or maltodextrin addition during production on physical quality of white cheese powder during storage. J. Dairy Sci. 2015, 98, 8391–8404. [CrossRef] [PubMed]
56. Shan, B.; Cai, Y.-Z.; Brooks, J.D.; Corke, H. Potential application of spice and herb extracts as natural preservatives in cheese. J. Med. Food 2011, 14, 284–290. [CrossRef] [PubMed]
57. Göksel Saraç, M.; Dogan, M. Incorporation of dietary fiber concentrates from fruit and vegetable wastes in butter: Effects on physicochemical, textural, and sensory properties. Eur. Food Res. Technol. 2016, 242, 1331–1342. [CrossRef]
58. Felix da Silva, D.; Matumoto-Pintro, P.T.; Bazinet, L.; Couillard, C.; Britten, M. Effect of commercial grape extracts on the cheese-making properties of milk. J. Dairy Sci. 2015, 98, 1552–1562. [CrossRef] [PubMed]
59. Marchiani, R.; Bertolino, M.; Ghirardello, D.; McSweeney, P.L.H.; Zeppa, G. Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses. J. Food Sci. Technol. 2015, 53, 1585–1596. [CrossRef] [PubMed]
60. Ayala-Zavala, J.F.; Vega-Vega, V.; Rosas-Domínguez, C.; Palafox-Carlos, H.; Villa-Rodriguez, J.A.; Siddiqui, M.W.; Dávila-Aviña, J.E.; González-Aguilar, G.A. Agro-industrial potential of exotic fruit byproducts as a source of food additives. Food Res. Int. 2011, 44, 1866–1874. [CrossRef]
61. Codex Alimentarius General Standard for Food Additives Codex Stan 192–1995; Food and Agriculture Organization of the United Nations: Rome, Italy, 2017.
62. Serra, M.; Trujillo, A.J.; Pereda, J.; Guamis, B.; Ferragut, V. Quantification of lipolysis and lipid oxidation during cold storage of yogurts produced from milk treated by ultra-high pressure homogenization. J. Food Eng. 2008, 89, 99–104. [CrossRef]
63. Marsili, R. Flavors and off-flavors in dairy foods. In Encyclopedia of Dairy Sciences, 2nd ed.; Fuquay, J.W., Fox, P.F., McSweeney, P.L.H., Eds.; Elsevier Ltd.: Atlanta, GA, USA, 2011; pp. 533–551.
64. Grażyna, C.; Hanna, C.; Adam, A.; Magdalena, B.M. Natural antioxidants in milk and dairy products. Int. J. Dairy Technol. 2017, 70, 165–178. [CrossRef]
65. Hedegaard, R.V.; Kristensen, D.; Nielsen, J.H.; Frøst, M.B.; Østdal, H.; Hermansen, J.E.; Kröger-Ohlsen, M.; Skibsted, L.H. Comparison of descriptive sensory analysis and chemical analysis for oxidative changes in milk. J. Dairy Sci. 2006, 89, 495–504. [CrossRef]
66. Herr, B. Types and functions of additives in dairy products. In Encyclopedia of Dairy Sciences; Fuquay, J.W., Fox, P.F., McSweeney, P.L.H., Eds.; Elsevier Ltd.: Atlanta, GA, USA, 2011; pp. 34–40. ISBN 978-0-12-374407-4.
67. Frede, E. Properties and analysis. In Encyclopedia of Dairy Sciences; Fuquay, J.W., Fox, P.F., McSweeney, P.L.H., Eds.; Elsevier Ltd.: Rockford, IL, USA, 2011; pp. 506–514.
68. Phan-Thi, H.; Durand, P.; Prost, M.; Prost, E.; Wach??, Y. Effect of heat-processing on the antioxidant and prooxidant activities of b-carotene from natural and synthetic origins on red blood cells. Food Chem. 2016, 190, 1137–1144. [CrossRef] [PubMed]
69. McSweeney, P.L.H.; Sousa, M.J. Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Lait 2000, 80, 293–324. [CrossRef]
70. Fox, P.F. Proteolysis During Cheese Manufacture and Ripening. J. Dairy Sci. 1989, 72, 1379–1400. [CrossRef]
71. Ribeiro Júnior, J.C.; de Oliveira, A.M.; Silva, F.D.G.; Tamanini, R.; de Oliveira, A.L.M.; Beloti, V. The main spoilage-related psychrotrophic bacteria in refrigerated raw milk. J. Dairy Sci. 2018, 101, 75–83. [CrossRef] [PubMed]
72. Deeth, H.; Fitz-Gerald, C.H. Lipolytic enzymes and hydrolitic rancidity in milk and milk products. In Advanced Dairy Chemistry Vol 2: Lipids; Fox, P.F., McSweeney, P.L.H., Eds.; Springer: New York, NY, USA, 2006; pp. 481–556.
73. Deeth, H.C. Lipolysis and Hydrolitic Rancidity. In Encyclopedia of Dairy Sciences; Fuquay, J.W., Fox, P.F., McSweeney, P.L.H., Eds.; Elsevier Ltd.: Atlanta, GA, USA, 2011; pp. 721–726.
74. Forsythe, S.J. The Microbiology of Safe Food, 2nd ed.; Wiley Blackwell: Hoboken, NJ, USA, 2010.
75. Baglinière, F.; Jardin, J.; Gaucheron, F.; de Carvalho, A.F.; Vanetti, M.C.D. Proteolysis of casein micelles by heat-stable protease secreted by Serratia liquefaciens leads to the destabilisation of UHT milk during its storage. Int. Dairy J. 2017, 68, 38–45. [CrossRef]
76. Lu, M.; Wang, N.S. Spoilage of milk and dairy products. In The Microbiological Quality of Food-Foodborne Spoilers; Bevilacqua, A., Corbo, M.R., Milena, S., Eds.; Woodhead Publishing Limited: Cambridge, UK, 2017; pp. 151–178.
77. Baglinière, F.; Tanguy, G.; Salgado, R.L.; Jardin, J.; Rousseau, F.; Robert, B.; Harel-Oger, M.; Vanetti, M.C.D.; Gaucheron, F. Ser2 from Serratia liquefaciens L53: A new heat stable protease able to destabilize UHT milk during its storage. Food Chem. 2017, 229, 104–110. [CrossRef] [PubMed]
78. Rehman, S.U.; Farkye, N.Y. Phosphatases. In Encyclopedia of Dairy Sciences; Fuquay, J.W., Fox, P.F., McSweeney, P.L.H., Eds.; Elsevier Ltd.: Atlanta, GA, USA, 2011; pp. 314–318.
79. Brisabois, A.; Lafarge, V.; Brouillaud, A.; de Buyser, M.L.; Collette, C.; Garin-Bastuji, B.; Thorel, M.F. Pathogenic organisms in milk and milk products: The situation in France and in Europe. Rev. Sci. Tech. 1997, 16, 467–471.
80. De Buyser, M.L.; Dufour, B.; Maire, M.; Lafarge, V. Implication of milk and milk products in food-borne diseases in France and in different industrialised countries. Int. J. Food Microbiol. 2001, 67, 1–17. [CrossRef]
81. Yoon, Y.; Lee, S.; Choi, K.H. Microbial benefits and risks of raw milk cheese. Food Control. 2016, 63, 201–215. [CrossRef]
82. Donnelly, C.W. Growth and survival or microbial pathogens in cheese. In Cheese: Chemistry, Physics and Microbiology; Fox, P.F., McSweeney, P.L.H., Cogan, M.T., Guinee, T.P., Eds.; Elsevier: Atlanta, GA, USA, 2004; pp. 541–559.
83. Fuselli, F.; Guarino, C. Preservatives in cheeses. In Handbook of Cheese in Health: Production, Nutrition and Medical Sciences; Human Health Handbooks no. 6; Preedy, V.R., Watson, R.R., Patel, V.B., Eds.; Wageningen Academic Publishers: Wageningen, The Netherlands, 2013.
84. Morgan, D.; Newman, C.P.; Hutchinson, D.N.; Walker, A.M.; Rowe, B.; Majid, F. Verotoxin producing Escherichia coli 0 157 infections associated with the consumption of yoghurt. Epidemiol. Infect. 1993, 111, 181–187. [CrossRef] [PubMed]
85. Cheng, H.Y.; Yu, R.C.; Chou, C.C. Increased acid tolerance of Escherichia coli O157:H7 as affected by acid adaptation time and conditions of acid challenge. Food Res. Int. 2003, 36, 49–56. [CrossRef]
86. Ultee, A.; Bennik, M.H.J.; Moezelaar, R. The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen Bacillus cereus. Appl. Environ. Microbiol. 2002, 68, 1561–1568. [CrossRef] [PubMed]
87. Daglia, M. Polyphenols as antimicrobial agents. Curr. Opin. Biotechnol. 2012, 23, 174–181. [CrossRef] [PubMed]
88. Cowan, M.M. Plant products as antimicrobial agents. Clin. Microbiol. Rev. 1999, 12, 564–582. [CrossRef] [PubMed]
89. Wilson, P.D.; Brocklehurst, T.F.; Arino, S.; Thuault, D.; Jakobsen, M.; Lange, M.; Farkas, J.; Wimpenny, J.W.T.; Van Impe, J.F. Modelling microbial growth in structured foods: Towards a unified approach. Int. J. Food Microbiol. 2002, 73, 275–289. [CrossRef]
90. Tayel, A.A.; Hussein, H.; Sorour, N.M.; El-Tras, W.F. Foodborne pathogens prevention and sensory attributes enhancement in processed cheese via flavoring with plant extracts. J. Food Sci. 2015, 80, M2886–M2891. [CrossRef] [PubMed]
91. Marinho, M.T.; Zielinski, A.A.; Demiate, I.M.; dos Bersot, L.S.; Granato, D.; Nogueira, A. Ripened semihard cheese covered with lard and dehydrated rosemary (Rosmarinus officinalis L.) leaves: Processing, characterization, and quality traits. J. Food Sci. 2015, 80, 2045–2054. [CrossRef] [PubMed]
92. Llamas, N.E.; Garrido, M.; Di Nezio, M.S.; Band, B.S.F. Second order advantage in the determination of amaranth, sunset yellow FCF and tartrazine by UV-vis and multivariate curve resolution-alternating least squares. Anal. Chim. Acta 2009, 655, 38–42. [CrossRef] [PubMed]
93. Martins, N.; Roriz, C.L.; Morales, P.; Barros, L.; Ferreira, I.C.F.R. Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices. Trends Food Sci. Technol. 2016, 52, 1–15. [CrossRef]
94. Santos-Buelga, C.; Mateus, N.; De Freitas, V. Anthocyanins. Plant pigments and beyond. J. Agric. Food Chem. 2014, 62, 6879–6884. [CrossRef] [PubMed]
95. Rodriguez-Amaya, D.B. Natural food pigments and colorants. Curr. Opin. Food Sci. 2016, 7, 20–26. [CrossRef]
96. Teixeira, A.; Baenas, N.; Dominguez-Perles, R.; Barros, A.; Rosa, E.; Moreno, D.A.; Garcia-Viguera, C. Natural bioactive compounds from winery by-products as health promoters: A review. Int. J. Mol. Sci. 2014, 15, 15638–15678. [CrossRef] [PubMed]
97. Giusti, M.M.; Wrolstad, R.E. Acylated anthocyanins from edible sources and their applications in food systems. Biochem. Eng. J. 2003, 14, 217–225. [CrossRef]
98. Prata, E.R.; Oliveira, L.S. Fresh coffee husks as potential sources of anthocyanins. LWT-Food Sci. Technol. 2007, 40, 1555–1560. [CrossRef]
99. FDA Color Additives Listed for Use in Food. Available online: https://www.fda.gov/ForIndustry/ColorAdditives/ColorAdditivesinSpecificProducts/InFood/ucm130054.htm (accessed on 26 June 2018).
100. Prudencio, I.D.; Prudêncio, E.S.; Gris, E.F.; Tomazi, T.; Bordignon-Luiz, M.T. Petit suisse manufactured with cheese whey retentate and application of betalains and anthocyanins. LWT-Food Sci. Technol. 2008, 41, 905–910. [CrossRef]
101. Saunders, A.B. Dairy desserts. In Encyclopedia of Dairy Sciences, 2nd ed.; Fuquay, J., Fox, P.F., McSweeney, P.L., Eds.; Elsevier Ltd.: Atlanta, GA, USA, 2011; pp. 905–912.
102. Krog, N. Emulsifiers. In Encyclopedia of Dairy Sciences, 2nd ed.; Fuquay, J., Fox, P.F., McSweeney, P.L.H., Eds.; Elsevier Ltd.: Atlanta, GA, USA, 2011; pp. 61–71.
103. Müller-Maatsch, J.; Bencivenni, M.; Caligiani, A.; Tedeschi, T.; Bruggeman, G.; Bosch, M.; Petrusan, J.; Van Droogenbroeck, B.; Elst, K.; Sforza, S. Pectin content and composition from different food waste streams in memory. Food Chem. 2016, 201, 37–45. [CrossRef] [PubMed]
104. De Oliveira, C.F.; Giordani, D.; Gurak, P.D.; Cladera-Olivera, F.; Marczak, L.D.F. Extraction of pectin from passion fruit peel using moderate electric field and conventional heating extraction methods. Innov. Food Sci. Emerg. Technol. 2015, 29, 201–208. [CrossRef]
105. Min, B.; Lim, J.; Ko, S.; Lee, K.G.; Lee, S.H.; Lee, S. Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization. Bioresour. Technol. 2011, 102, 3855–3860. [CrossRef] [PubMed]
106. Jeong, H.S.; Kim, H.Y.; Ahn, S.H.; Oh, S.C.; Yang, I.; Choi, I.G. Optimization of enzymatic hydrolysis conditions for extraction of pectin from rapeseed cake (Brassica napus L.) using commercial enzymes. Food Chem. 2014, 157, 332–338. [CrossRef] [PubMed]
107. US General Accounting Office Food Safety. Improvements needed in overseing the safety of dietary supplements and “functional foods”. Available online: https://www.gao.gov/products/GAO/RCED-00-156 (accessed on 31 July 2018).
108. Hasler, C.M. Functional foods: Benefits, concerns and challenges—A position paper from the American Council on Science and Health. J. Nutr. 2002, 132, 3772–3781. [CrossRef] [PubMed]
109. Mozaffarian, D. Dietary and policy priorities for cardiovascular disease, diabetes, and obesity—A comprehensive review. Circulation 2016, 133, 187–225. [CrossRef] [PubMed]
110. World Health Organization Cardiovascular Disease. Available online: http://www.who.int/cardiovascular_ diseases/en/(accessed on 31 July 2018).
111. Naczk, M.; Shahidi, F. Extraction and analysis of phenolics in food. J. Chromatogr. A 2004, 1054, 95–111. [CrossRef]
112. Costa, C.; Tsatsakis, A.; Mamoulakis, C.; Teodoro, M.; Briguglio, G.; Caruso, E.; Tsoukalas, D.; Margina, D.; Dardiotis, E.; Kouretas, D.; et al. Current evidence on the effect of dietary polyphenols intake on chronic diseases. Food Chem. Toxicol. 2017, 110, 286–299. [CrossRef] [PubMed]
113. Bahadoran, Z.; Mirmiran, P.; Azizi, F. Dietary polyphenols as potential neutraceuticals in management of diabetes: A review. J. Diabetes Metab. Disord. 2013, 12, 43. [CrossRef] [PubMed]
114. Scalbert, A.; Manach, C.; Morand, C.; Rémésy, C.; Jiménez, L. Dietary polyphenols and the prevention of diseases. Crit. Rev. Food Sci. Nutr. 2005, 45, 287–306. [CrossRef] [PubMed]
115. Pérez-Jiménez, J.; Neveu, V.; Vos, F.; Scalbert, A. Identification of the 100 richest dietary sources of polyphenols: An application of the Phenol-Explorer database. Eur. J. Clin. Nutr. 2010, 64, S112–S120. [CrossRef] [PubMed]
116. Boskou, D. Sources of natural phenolic antioxidants. Trends Food Sci. Technol. 2006, 17, 505–512. [CrossRef]
117. Tomas-Barberan, F.; Gil-Izquierdo, A.; Moreno, D. Bioavailability and metabolism of phenolic compounds and glucosinolates. In Designing Functional Foods; Elsevier: Atlanta, GA, USA, 2009; pp. 194–229. ISBN 978-1-84569-432-6.
118. Shahidi, F.; Naczk, M. Phenolics in Food and Nutraceuticals; CRC Press: Boca Raton, FL, USA, 2006; ISBN 0203508734.
119. Haslam, E.; Lilley, T.H. Natural astringency in foodstuffs—A molecular interpretation. Crit. Rev. Food Sci. Nutr. Nat. 1988, 37–41. [CrossRef]
120. Tseng, A.; Zhao, Y. Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot). J. Food Sci. 2012, 77, 1–10. [CrossRef] [PubMed]
121. Del Rio, D.; Costa, L.G.; Lean, M.E.J.; Crozier, A. Polyphenols and health: What compounds are involved? Nutr. Metab. Cardiovasc. Dis. 2010, 20, 1–6. [CrossRef] [PubMed]
122. Jakobek, L. Interactions of polyphenols with carbohydrates, lipids and proteins. Food Chem. 2015, 175, 556–567. [CrossRef] [PubMed]
123. McKee, L.H.; Latner, T.A. Underutilized sources of dietary fiber: A review. Plant. Foods Hum. Nutr. 2000, 55, 285–304. [CrossRef] [PubMed]
124. European Food Safety Authority Scientific opinion on dietary reference values for carbohydrates and dietary fibre. EFSA J. 2010, 8, 1–77. [CrossRef]
125. Álvarez, E.E.; González, P. La fibra dietética. Nutr. Hosp. 2006, 21, 61–72.
126. AECOSAN Report of the Scientific Committee of the Spanish Agency for Consumer Affairs, Food Safety and Nutrition (AECOSAN) about objectives as well as nutritional and physical activity recommendations to tackle obesity in the framework of the NAOS Strategy. Rev. Com. Cient. 2014, 19, 95–209.
127. Pereira, M.; O’Reilly, E.; Augustsson, K.; Fraser, G.; Goldbourt, U.; Heitmann, B.; Hallmans, G.; Knekt, P.; Liu, S.; Pietinen, P.; et al. Dietary Fiber and Risk of Coronary Heart Disease. Arch. Intern. Med. 2004, 164, 370–376. [CrossRef] [PubMed]
128. Lindström, J.; Peltonen, M.; Eriksson, J.G.; Louheranta, A.; Fogelholm, M.; Uusitupa, M.; Tuomilehto, J. High-fibre, low-fat diet predicts long-term weight loss and decreased type 2 diabetes risk: The Finnish Diabetes Prevention Study. Diabetologia 2006, 49, 912–920. [CrossRef] [PubMed]
129. Peters, U.; Sinha, R.; Chatterjee, N.; Subar, A.F.; Ziegler, R.G.; Kulldorff, M.; Bresalier, R.; Weissfeld, J.L.; Flood, A.; Schatzkin, A.; et al. Dietary fibre and colorectal adenoma in a colorectal cancer early detection programme. Lancet 2003, 361, 1491–1495. [CrossRef]
130. European Parliament and Council Regulation (EC) No 1924/2006 on Nutrition and Health Claims Made on Foods. 2006. Available online: https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2007:012: 0003:0018:EN:PDF (accessed on 31 July 2018).
131. Guillon, F.; Champ, M. Structural and physical properties of dietary fibres, and consequences of processing on human physiology. Food Res. Int. 2000, 33, 233–245. [CrossRef]
132. Grabitske, H.A.; Slavin, J.L. Gastrointestinal effects of low-digestible carbohydrates. Crit. Rev. Food Sci. Nutr. 2009, 49, 327–360. [CrossRef] [PubMed]
133. Marafon, A.P.; Sumi, A.; Alcântara, M.R.; Tamime, A.Y.; Nogueira de Oliveira, M. Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins. LWT-Food Sci. Technol. 2011, 44, 511–519. [CrossRef]
134. Sodini, I.; Lucas, A.; Tissier, J.P.; Corrieu, G. Physical properties and microstructure of yoghurts supplemented with milk protein hydrolysates. Int. Dairy J. 2005, 15, 29–35. [CrossRef]
135. Yadav, H.; Jain, S.; Sinha, P.R. Production of free fatty acids and conjugated linoleic acid in probiotic dahi containing Lactobacillus acidophilus and Lactobacillus casei during fermentation and storage. Int. Dairy J. 2007, 17, 1006–1010. [CrossRef]
136. Do Espírito Santo, A.P.; Silva, R.C.; Soares, F.A.S.M.; Anjos, D.; Gioielli, L.A.; Oliveira, M.N. Açai pulp addition improves fatty acid profile and probiotic viability in yoghurt. Int. Dairy J. 2010, 20, 415–422. [CrossRef]
137. Jayathilakan, K.; Sultana, K.; Radhakrishna, K.; Bawa, A.S. Utilization of byproducts and waste materials from meat, poultry and fish processing industries: A review. J. Food Sci. Technol. 2012, 49, 278–293. [CrossRef] [PubMed]
138. Childs, N.M.; Childs, N.M.; Poryzees, G.H. Foods that help prevent disease: Consumer attitudes and public policy implications. J. Consum. Mark. 1997, 14, 433–447. [CrossRef]
139. Verbeke, W. Functional foods: Consumer willingness to compromise on taste for health? Food Qual. Prefer. 2006, 17, 126–131. [CrossRef]
140. Urala, N.; Liisa, L. Attitudes behind consumers’ willingness to use functional foods. Food Qual. Prefer. 2004, 15, 793–803. [CrossRef]