营养失调与治疗杂志

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2020 年食品峰会：以食品副产品为基础的食品粉末，用于功能性营养和抗癌剂 - Ozlem Tokusoglu - 杰拉尔巴亚尔大学

奥兹莱姆·托库索格鲁

食品工业中的食品副产品的特点是产品特定废弃物的比例很高，这不仅意味着这种废弃物的产生是不可避免的，而且如果要保持成品质量的一致性，副产品的水平和种类（主要由加工原材料的有机残留物组成）几乎无法改变。由于产品特定废弃物的生物稳定性不足、潜在的致病结构、高含水量、潜在的自氧化倾向和高酶活性，其利用和处理很困难。

在食品工业中，由于食品副产品的特性不同，不同的工业部门可以评估不同类型的副产品。食品加工过程中产生的果肉、残渣和废弃物取决于副产品管理的质量，同时确保副产品监测的环保性和可持续性。

 食品副产品或食品工业保质期长的副产品，如液体、果渣或粉末形式，可从水果、蔬菜、肉类、海鲜、牛奶和奶制品、谷物、坚果、脂肪和油类加工中获得；干燥副产品并将其转化为粉末是一种将它们作为有用和有价值的产品保存的方法。上述副产品可作为膳食植物化学物质的来源，包括酚类抗氧化剂、类胡萝卜素、生物活性其他多酚、膳食纤维；作为蛋白质、肽和氨基酸的来源，可作为挤压产品作为胶原蛋白、明胶的来源，以及作为各种食品添加剂材料的来源，它们可作为挤压产品进行评估。然而，一些副产品可以用作植物堆肥，可以用作动物饲料，可以用作工业原料。如今，这些主要成分的潜在利用已成为人们关注的焦点。 

The Epidemiological studies have pointed out that fruits and vegetable consumption imparts health benefits including certain types of cancer, reduced risk of coronary heart diseases. Chemoprevention is an active cancer preventive strategy to inhibit, delay, or reverse human carcinogenesis, especially using naturally occurring chemical agents. Dietary Supplements and/or food fortification based on food by-products may be an alternative to the above mentioned healthy constituents. The health benefits of fruits and vegetables are majorly attributed to bioactive nutrients as phytochemicals, carotenoids, vitamins (ascorbic acid, tocopherol etc.), also to dietary fiber of these products.

Due to the high consumption and industrial processing of the edible parts of fruit, wastes such as the peels and seeds of fruit (apple, pear, orange, pomegranate, and tomato) residues, citrus fruit skins, mango residues, pineapple residues, residues of other exotic tropical fruits (avocado, banana, guava, jackfruit, and longan fruit), chestnut residues, olive residues and sugarcane bagasse are generated in large quantities in big cities. Moreover, the peel, leaf, or stem fractions of cabbage, cauliflower, celery, Chinese cabbage, coriander, cucumber, eggplant, endive lettuce, fennel, potato, rape, scallion and spinach can be evaluated as dietary phytochemicals and can be used extruded product, and the dietary fiber is also used in manufactures powder forms.

The current methods for further utilization of product-specific waste of fruits and vegetables have been developed along traditional lines and these utilizations are closely bound to the agricultural origins of the raw materials.

The majority of by-products in the meat industry are produced during slaughtering. Slaughterhouse waste consists of the portion of a slaughtered animal that cannot be sold as meat or used in meat products. Such meat by-products include internal organs, fats or lard, skin, feet, abdominal contents of the gastrointestinal tract, blood, bones, tendons, and the powder produced from these by-products. Meat by-products are made by slaughterhouses, meat processors, wholesalers, and rendering plants.

The by-products of meat containing ash biomass include phosphorous. It is known that some high phosphorous ash can be in sludge ash and meat and bone meal, and phosphorous from biomass energy, biomass ash disposal, and as a phosphorous source.

By-products of fruits and vegetables are sources of these healthy compounds and it has been considered that these are the highly desired constituents of by-products of fruits and vegetables. Seafood product processing discard account for about three-quarters of the total weight of catch. Seafood processing is used as a probable waste utilization. It is known that the major components of seafood discard products are tongue, cheeks, stomach, liver of fish, protein bioactives from residual fish, marine bioactive lipid components (omega 3,6, DHA,EPA), fish skin, carotenoid bioactives and chitinous materials from shellfish products, gut enzymes, flavour products, anti-freeze proteins from seafood blood. Nowadays, the potential utilization of the above-mentioned major components has been the focus of attention.

Fish by-products are one of the most important raw materials for food, neutraceutical, pharmaceutical, and biotechnological applications. By-products include fish stomachs, viscera silage, and fish sauce. It has been stated that carnivorous fishes have high stomach pepsin contents, and silage is made from minced viscera or from the separated stomach. By ultrafiltration, concentration, and spray-drying, cod stomach silage can give a pepsin preparation.

Fish oil from fish processing waste and marine fish and chicken visceral wastes are rich source of polyunsaturated fatty acid concentrates, and in particular, of omega-3 essential fatty acids. Not only fish skin but also bones and fins are potential sources of collagen and gelatin.

Shrimp processing leads to massive amounts of shrimp biowaste and the major constituents of shrimp by-products are protein, chitin, lipid, minerals, and also valuable carotenoid astaxanthin. Chitosan, a valuable bioactive compound, has widely utilized in food, agriculture, biotechnology, cosmetics, medicine, and waste treatment. Shrimp cooking wastewater is moreover an authentic foundation of astaxanthin and bioactive peptides.

The diary by-product whey is also a very good source of peptide with remarkable biological activities. Whey is an abundant by-product of the dairy industry that corresponds to the liquid fraction remaining after, milk clotting and casein removal during cheese manufacturing. Whey includes the lactose and noncasein proteins of milk. Moreover, the bioactivity of the other components of cheese whey including lactose, oligosaccharides, and minerals, is well-known.

Cereal by-products are also very important, phenolic compounds can be extracted from cereal brans with the inclusion of anti-oxidants, and these valuable products provide resistance against free radical damage, cancer, and cardiovascular diseases. Gamma-Oryzanol extracted from rice bran is a potent antioxidant, a cholesterol-reducing agent, a tumour inhibiting agent, and a prevention agent in menopausal syndrome treatment.

最近，坚果副产品在食品技术中也变得越来越重要；核桃因其 n-6 和 n-3 多不饱和脂肪酸的完美平衡而独一无二，比例为 4:1，这已被证明可以降低心血管风险的发病率。

化学预防是一种主动癌症 (CA) 预防策略，使用天然或合成的化学剂来抑制、延迟或逆转人类致癌作用。研究表明，几种新的植物化学物质具有癌症预防作用，例如多酚。几种细胞机制有助于膳食植物化学物质的整体癌症预防作用。信号转导途径是膳食植物化学物质化学预防的潜在分子靶点。通过调节细胞信号通路，增加解毒酶和/或抗氧化酶的表达可抑制细胞周期进程和细胞增殖、诱导分化和凋亡、抑制致癌基因的表达和功能激活、增加肿瘤抑制基因的表达、抑制血管生成和转移。膳食补充剂和/或食品强化支持的食品副产品也可以替代上述健康成分。

该研究部分成果于 2017 年 5 月 29 日至 31 日在日本大阪举行的第十届世界营养与食品科学大会上发表。

 

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Ozlem Tokusoglu 于 2001 年在爱琴海大学工程学院食品工程系获得博士学位。她目前担任杰拉尔巴亚尔大学工程学院食品工程系副教授、博士生导师。1999 年至 2000 年，她在美国佛罗里达州盖恩斯维尔的佛罗里达大学食品科学与营养系担任访问学者，2010 年 4 月至 5 月，她在美国华盛顿州普尔曼的华盛顿州立大学食品科学学院担任客座教授。她在同行评审期刊上发表了多篇论文，并担任部分期刊的编委会成员。她出版并科学编辑了两本国际书籍，分别名为“水果和谷物生物活性物质：化学、来源和应用”和“通过新型食品加工提高食品质量”，由 CRC Press、Taylor & Francis、美国出版商出版，第三本书“基于食品副产品的功能性食品粉末”正在编写中。她还出版了两本全国性书籍，分别名为《可可和巧克力科学与技术》和《特殊水果橄榄：化学、质量和技术》。她在美国和欧洲各地组织和/或担任过许多会议和大会的会议主席。