Rrustemi, Pajtim (2024) VALORIZATION OF BY-PRODUCTS FROM PUMPKIN AND FLAX PROCESSING – REVIEW. KNOWLEDGE - International Journal, 67 (3). pp. 473-442.
Full text not available from this repository.Abstract
Limited environmental resources, a growing world population, and the increasing demand for renewable and sustainable sources are the basis for the search for healthy food products. The current demand for healthy and sustainable food is driving the development of new alternatives, even for traditional products. By replacing or adding new ingredients, food products can become a healthier choice for consumers interested in a balanced diet and sustainable consumption. One way to achieve sustainability in the food industry is to utilize by-products from food processing. The circular economy model plays an important role in the valorization of by-products, which helps reduce waste and conserve natural resources. The food industry applies this model to increase the efficiency of production processes and convert by-products into useful raw materials. An example of such innovations is the use of by-products from pumpkin and flax processing (pumpkin peel, pumpkin seeds, defatted pumpkin seed cake, defatted flax seed cake). By-products from pumpkin and flax processing are rich in proteins, minerals, vitamins, and bioactive components such as phenols, soluble and insoluble dietary fibers, and unsaturated fatty acids. These compounds exhibit antioxidant, anti carcinogenic, anti-inflammatory, antidiabetic, and antimicrobial properties and may reduce the risk of chronic diseases. Due to their rich nutritional composition, they are considered functional products that can contribute to meeting basic nutritional needs, improving general well-being, reducing the risk of diseases or promoting optimal health. Current state-of-the-art functional food technology is related to the use of byproducts from the food industry. The aim of this paper is to provide an overview of the available scientific literature regarding the utilization of by-products from pumpkin and flax processing by using various databases of available scientific literature. In the scientific literature, there is information about conducted studies that examined the potential for the application of by-products from pumpkin and flax processing in the production of bread, cookies, biscuits, muffins, crackers, cakes, pasta, and other bakery products. The authors believe that this method of use can improve the quality of bakery products, not only in terms of nutritional value but also in terms of their physical, sensory, and textural characteristics. Also, the addition of these non-traditional raw materials can reduce the calorie content of the final products. In the context of the sustainable food industry, the authors emphasize that it is important to develop products that optimize the utilization of by-products from pumpkin and flax processing while satisfying the needs of consumers for healthy and quality food. These products simultaneously contribute to reducing waste and environmental impact, which is crucial for the future of food systems.
Keywords: pumpkin, flax, by-products, valorization, sustainability
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Prof. d-r. Viktorija Stamatovska |
| Date Deposited: | 21 Mar 2025 13:44 |
| Last Modified: | 21 Mar 2025 13:44 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/10809 |
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