food waste valorization - Aneknowledge.com

Genomic and functional characterization of halophilic Mesobacillus sp. LC4: A novel protease producer for valorization of soy sauce cake waste.

Halophilic Mesobacillus sp. LC4 Turns Soy Sauce Waste into Valuable Bioactive Peptides

Researchers have identified a new halophilic bacterium, Mesobacillus sp. LC4, capable of transforming soy sauce production waste into bioactive peptides using salt-tolerant proteases—offering a sustainable path for food waste valorization.

Aneknowledge October 21, 2025

Valorization of pomegranate peel powder/extract for development of sweet potato starch based active packaging film and application for shelf life extension of bread.

Biochemistry Emerging Science Environment

Turning Pomegranate Waste into Biodegradable Packaging: Sweet Potato Starch Films Boost Bread Shelf Life

Researchers at NIFTEM, India, developed an eco-friendly active packaging film using pomegranate peel powder and extract with sweet potato starch. The biodegradable film showed strong antioxidant and antimicrobial properties, effectively extending bread shelf life while valorizing fruit waste.

Aneknowledge October 14, 2025

Influence of Kinnow peel powder on physicochemical, functional, textural, and sensory attributes of pancake.

Agriculture Biochemistry Emerging Science

Turning Citrus Waste into Wellness: Kinnow Peel Powder Elevates Pancake Nutrition and Shelf-Life

A new study shows how Kinnow peel powder—an underused citrus by-product—can replace refined wheat flour in pancakes, boosting their antioxidants, fiber, and shelf-life by up to 80 days, paving the way for sustainable and functional food innovation.

Aneknowledge October 13, 2025

Fruit and Vegetable By-products as a Source of Dietary Fiber: Applications, Physico-Chemical Impact and Functional Attributes.

Biochemistry Emerging Science Food Technology

From Waste to Wellness: Harnessing Fruit & Vegetable By-Products for Dietary Fiber Innovation

Discover how fruit and vegetable by-products are transforming into valuable sources of dietary fiber, boosting nutrition, sustainability, and food quality across industries.

Aneknowledge October 2, 2025