4th International Conference on Food Science and Engineering, 11 October 2022
Food matrix and food processing are among the factors that affect the bioaccessibility of antioxidants. Most studies suggest that proteins, dietary fiber, and minerals may induce disadvantageous effects on the bioaccessibility of antioxidants. On the other hand, lipids, digestible carbohydrates, vitamins, and other antioxidants are likely to improve antioxidant bioaccessibility. The impact of food processing on antioxidants depends on type, nature and conditions of the processes applied, variety or origin of the food material used, and biochemical properties of the antioxidant compounds. Large amount of waste is generated as a result of food processing. All the food waste generated including roots, tubers, oil-bearing crops, fruits and vegetables, cereals and pulses, meat and animal products has environmental and economic impacts along with its social effects. Although there are some limitations such as cost and storage area, food waste can be converted to biofuels, value added products or specialty chemicals including antioxidants. Overall, the policies and projects focusing on the reduction of food waste should be produced with the collaboration of governments, companies and organizations worldwide.