Valorization of cocoa, tea and coffee processing by-products-wastes

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dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.contributor.authorOussou, Kouame Fulbert
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:45:04Z
dc.date.available2025-01-06T17:45:04Z
dc.date.issued2023
dc.description.abstractThe growing threat of food insecurity together with some challenges in demography, health, malnutrition, and income instability around the globe has led researchers to take sustainable solutions to ensure secure production and distribution of food. The last decades have been remarkable in the agri-food supply chain for many food industries. However, vast quantities of food by-products and wastes are generated each year. These products are generally disposed in the environment, which could have remarkable adverse effects on the environment and biodiversity. However, they contain significant quantities of bioactive, nutritional, antioxidative, and aroma compounds. Their sustainable use could meet the increased demand for value-added pharmaceutical, nutraceutical, and food products. The amount of agri-food wastes and their disposal in the environment are predicted to double in the next decade. The valorization of these by-products could effectively contribute to the manufacture of cheaper functional food ingredients and supplements while improving regional economy and food security and mitigating environmental pollution. The main aim of this chapter is to present an understanding of the valorization of the wastes and byproducts from cacao, coffee and tea processing with a focus on their bioactive, nutritional, and antioxidant capacity.
dc.identifier.doi10.1016/bs.afnr.2023.03.003
dc.identifier.endpage130
dc.identifier.isbn978-0-323-95567-6
dc.identifier.issn1043-4526
dc.identifier.pmid37898543
dc.identifier.scopus2-s2.0-85152645666
dc.identifier.scopusqualityQ1
dc.identifier.startpage91
dc.identifier.urihttps://doi.org/10.1016/bs.afnr.2023.03.003
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3286
dc.identifier.volume107
dc.identifier.wosWOS:001102647700004
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Academic Press Inc
dc.relation.ispartofValorization of Wastes/By: Products in The Design of Functional Foods/Supplements
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectMıcrowave-Assısted Extractıon
dc.subjectCacao Pod Husks
dc.subjectSpent Coffee
dc.subjectPhenolıc-Compounds
dc.subjectChemıcal-Composıtıon
dc.subjectGreen Tea
dc.subjectBlack Tea
dc.subjectBıoactıve Compounds
dc.subjectAntıoxıdant Capacıty
dc.subjectFactory Waste
dc.titleValorization of cocoa, tea and coffee processing by-products-wastes
dc.typeBook Chapter

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