Plant agro-food by-products as functional additives in dairy products: a review Functional additives in dairy products
Article Sidebar
Main Article Content
Abstract
In recent years, there has been a growing focus on food waste and by-products, primarily due to the diminishing availability of food resources and the detrimental ecological impact of contemporary production and consumption practices. This focus applies to a wide range of foodstuffs, including dairy products, of which cheese is a particularly popular and widely consumed item on a global scale. Consequently, cheese and other dairy products can serve as effective vehicles for the valorization of food waste and by-products. The incorporation of plant by-products into yogurt and cheese formulations has been shown to enhance yield, water retention, total phenolic content, and antioxidant activity, although effects on texture may vary. This review focuses on opportunities to valorize various food waste streams in the dairy sector, especially in cheese and yogurt. Furthermore, it emphasizes the significance of recovered bioactive, added-value compounds in enhancing the nutritional, technological, and sensory properties of dairy products. It is hypothesized that food waste, with a focus on tomato and carob by-products, could be utilized in the future to enhance the functionality of dairy products.
Article Details
References
Abd Elhamid A. Physicochemical, rheological and sensory properties of Egyptian Kariesh cheese containing wheat bran. International Journal of Dairy Technology, 2016, 69(3): 425-432. https://doi.org/10.1111/1471-0307.12278
Agourram A., Ghirardello D., Rantsiou K., Zeppa G., Belviso S., Romane, A., Giordano M. Phenolic content, antioxidant potential, and antimicrobial activities of fruit and vegetable by-product extracts. International Journal of Food Properties, 2013, 16(5): 1092-1104. https://doi.org/10.1080/10942912.2011.576446
Ahmad T., Esposito F., Cirillo T. Valorization of agro-food by-products: Advancing sustainability and sustainable development goals 2030 through functional compounds recovery. Food Bioscience, 2024, 62(12): 105194. https://doi.org/10.1016/j.fbio.2024.105194
Alqahtani A., Aljuraiban G., Alshammari G. Effect of tomato pomace addition on the physicochemical, rheological, and microbiological properties of set yogurt. Journal of Food Science and Nutrition, 2020, 8(11): 6023-6032. http://doi.org/10.1002/fsn3.1892
Arab M., Sadoudi R., Kaci G. Effect of carob pulp supplementation on physicochemical, antioxidant and probiotic properties of yogurt during storage. Journal of Food Measurement and Characterization, 2022, 16(2): 1354-1365. http://doi.org/10.1007/s11694-021-01234-7
Ariza M., Reboredo-Rodríguez P., Cervantes L., Soria C., Martínez-Ferri E., González-Barreiro C., Cancho-Grande B., Battino M., Simal-Gándara J. Bioaccessibility and potential bioavailability of phenolic compounds from achenes as a new target for strawberry breeding programs. Food Chemistry, 2018, 248(5): 155-165. https://doi.org/10.1016/j.foodchem.2017.11.105
Awda J., Awad H., Alssirag M., Alfalahi, D. Extend the shelf life and improving sensory properties of white soft cheese by adding celeryleaves. Iraqi Journal of Agricultural Sciences, 2019, 50: 1661-1667. Available at: https://jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/857
Baker M., Lu P., Parrella, J., Leggette, H. Consumer acceptance toward functional foods: A scoping review. International Journal of Environmental Research and Public Health, 2022, 19(3): 1217. https://doi.org/10.3390/ijerph19031217
Barbaccia P., Busetta G., Barbera M., Alfonzo A., Garofalo G., Francesca N., Moscarelli A., Moschetti G., Settanni L., Gaglio R. Effect of grape pomace from red cultivar 'Nero d’Avola' on the microbiological, physicochemical, phenolic profile, and sensory aspects of ovine Vastedda-like stretched cheese. Journal of applied microbiology, 2022, 133(1): 130-144. https://doi.org/10.1111/jam.15354
Belović M., Torbica A., Pajić Lijaković I., Tomić J., Lončarević I., Petrović J. Tomato pomace powder as a raw material for ketchup production. Food Bioscience, 2018, 26(12): 193-199. https://doi.org/10.1016/j.fbio.2018.10.013
Bendini A., Di Lecce G., Valli E., Barbieri S., Tesini F., Gallina Toschi T. Olive oil enriched in lycopene from tomato by-product through a co-milling process. International Journal of Food Science and Nutrition, 2014; 66(4): 371-377. http://doi.org/10.3109/09637486.2015.1035230
Brassesco M. Nutritional and functional properties of carob (Ceratonia siliqua L.). Journal of Food Composition and Analysis, 2021, 96(3): 103709. http://doi.org/10.1016/j.jfca.2020.103709
Buzzanca C., Caruso M., Licciardello F. Carob-based ingredients as functional sweeteners in dairy products. Foods, 2024, 13(2): 215. http://doi.org/10.3390/foods13020215
Çakır E., Bekiroğlu H., Çakır M., Sağdıç O. The role of tomato waste in enhancing nutritional, functional and sensory properties of fresh acid cheese. Harran Tarım ve Gıda Bilimleri Dergisi, 2025, 29(3): 549-561. https://doi.org/10.29050/harranziraat.1652328
Cangussu L., Leão D., Oliveira L., Franca A. Profile of bioactive compounds in pequi (Caryocar brasilense Camb.) peel flours. Food Chemistry, 2021, 350(7): 129221. https://doi.org/10.1016/j.foodchem.2021.129221
Carnaval L., Jaiswal A., Jaiswal S. Agro-Food Waste Valorization for Sustainable Bio-Based Packaging. Journal of Composites Science. 2024, 8(2): 41. https://doi.org/10.3390/jcs8020041
Castillejo N., Martínez-Zamora L. Bioactive compounds from fruit and vegetable waste: extraction and possible utilization. Foods, 2024, 13(5): 775. https://doi.org/10.3390/foods13050775
Christaki S., Moschakis T., Kyriakoudi A., Biliaderis C., Mourtzinos, I. Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese. Trends in Food Science and Technology, 2021, 116(10): 264-278. https://doi.org/10.1016/j.tifs.2021.07.029
Costa C., Lucera A., Marinelli V., Del Nobile M., Conte A. Influence of different by-products addition on sensory and physicochemical aspects of Primosale cheese. Journal of Food Science and Technology, 2018, 55(10): 4174-4183. https://doi.org/10.1007/s13197-018-3347-z
Covaliov E., Capcanari T., Resitca V., Chirsanova A., Boistean A., Sturza R., Patras A., Pocol C., Ruseva O., Chioru A. Exploring the biological value of red grape skin: its incorporation and impact on yogurt quality. Foods, 2024, 13(20): 3254. https://doi.org/10.3390/foods13203254
Demirci T., Aktaş K., Akın N. Effects of tomato powders produced by different processing techniques on probiotic yogurt quality. Journal of Dairy Science, 2020, 103(4): 2985-2997. http://doi.org/10.3168/jds.2019-17688
Difonzo G., Antonino C., Squeo G., Caponio F., Faccia M. Application of Agri-Food By-Products in Cheesemaking. Antioxidants, 2023, 12(3): 660. https://doi.org/10.3390/antiox12030660
Difonzo G., Crescenzi M., Piacente S., Altamura G., Caponio F., Montoro P. Metabolomics approach to characterize green olive leaf extracts classified based on variety and season. Plants, 2022, 11(23): 3321. https://doi.org/10.3390/plants11233321
Dimitrova M., Ivanov G., Mihalev K., Slavchev A., Ivanova I., Vlaseva R. Investigation of antimicrobial activity of polyphenol-enriched extracts against probiotic lactic acid bacteria. Food Science and Applied Biotechnology, 2019, 2(1): 67. https://doi.org/10.30721/fsab2019.v2.i1.57
Ebid W., Mabrouk A. Physicochemical and microbiological properties of functional Labneh fortified with mandarin peel powder during refrigeration storage. International Journal of Food Science and Nutrition, 2022, 7(1): 46-53. Available at: https://journals.indexcopernicus.com/api/file/viewByFileId/1795045
El-Dardiry A. Impact of carrot pomace paste (Daucus carota L.) addition on some properties of processed cheese. Egyptian Journal of Applied Science, 2021, 36: 16-28. https://doi.org/10.21608/ejas.2021.195258
Elkot W.F., Ismail H.A. Technological advances in functional dairy foods and their role in human nutrition: A review. Aswan Journal of Agricultural and Biological Sciences, 2025, 1(1): 24-33. https://doi.org/10.21608/ajabs.2025.397996.1005
Elmehrach K., Aït-Kaddour A., Kaci G. Influence of carob flour and starch on the physicochemical and rheological properties of yogurt. International Journal of Dairy Technology, 2019, 72(3): 430-438. http://doi.org/10.1111/1471-0307.12615
El-Messery T., El-Said M., Farahat E. Production of functional processed cheese supplemented with nanoliposomes of mandarin peel extract. Pakistan Journal of Biological Science, 2019, 22(5): 247-256. https://doi.org/10.3923/pjbs.2019.247.256
Froiio F., Ginot L., Huguet M. Rheological and functional properties of dairy systems enriched with carob fiber. Food Hydrocolloids, 2020, 101(4): 105474. http://doi.org/10.1016/j.foodhyd.2019.105474
Frühbauerová M., Cervenka L., Hájek T., Salek R., Velichová H., Bŭnka F. Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition. Potravinarstvo Slovak Journal of Food Sciences, 2020, 14(4): 230-238. https://doi.org/10.5219/1310
Gaglio R., Barbaccia P., Barbera M., Restivo I., Attanzio A., Maniaci G., Di Grigoli A., Francesca N., Tesoriere L., Bonanno A. The use of winery by-products to enhance the functional aspects of the fresh ovine “primosale” cheese. Foods, 2021, 10(2): 461. https://doi.org/10.3390/foods10020461
Galanakis C. Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications. Trends in Food Science and Technology, 2012, 26(2): 68-87. https://doi.org/10.1016/j.tifs.2012.03.003
Gobindram M., Bognanno M., Luciano G., Lanza M., Biondi L. Carob pulp inclusion in lamb diets: effect on intake, performance, feeding behaviour and blood metabolites. Animal Production Science, 2015, 56(5) : 850-858. https://doi.org/10.1071/an14733
Granato D., Barba F., Kovačević D., et al. Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety. Annual Review of Food Science and Technology, 2020, 11: 93-118. https://doi.org/10.1146/annurev-food-032519-051708
Grillia M., Naziri E. Sustainable utilization of whole tomato powder as a food waste ingredient in yogurt manufacture. Journal of Cleaner Production, 2026, 409(7): 137240. http://doi.org/10.1016/j.jclepro.2023.137240
Guclu G., Kelebek H., Selli S. Antioxidant Activity in Olive Oils. In: Olives and Olive Oil in Health and Disease Prevention (Second Edition). Academic Press: Cambridge, MA, USA. 2021; pp. 313-325, ISBN: 978-0-12-819528-4, https://doi.org/10.1016/B978-0-12-819528-4.00031-6
Güler-Akin M., Akin M., Korkmaz A. Influence of carob extract on probiotic viability and physicochemical properties of yogurt. Journal of Food Science and Technology, 2016, 53(2): 1115-1122. http://doi.org/10.1007/s13197-015-2152-9
Gyawali R., Ibrahim S. Addition of pectin and whey protein concentrate minimizes the generation of acid whey in Greek-style yogurt. Journal of Dairy Research, 2018, 85(2): 238-242. http://doi.org/10.1017/S0022029918000198
Hamam M., Chinnici G., Di Vita G., Pappalardo G., Pecorino B., Maesano G., D’Amico M. Circular Economy Models in Agro Food Systems: A Review. Sustainability, 2021, 13(6): 3453. https://doi.org/10.3390/su13063453
Hassan F., Zaky W., Farahat E., Zayan A., Mohamed A., AbdulAlim T. Processed Cheese Spreads Fortified with Lycopene. World Journal of Dairy and Food Sciences, 2019, 14(1): 87-93. https://doi.org/10.5829/idosi.wjdfs.2019.87.93
Ikram A., Shahbaz M., Rashid S. Carob (Ceratonia siliqua L.): A functional ingredient with nutraceutical potential. Food Reviews International, 2023, 39(6): 3135-3152. http://doi.org/10.1080/87559129.2022.2031924
Iriondo-DeHond M., Miguel E., Del Castillo M. Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods, Nutrients, 2018, 10(10): 1358. https://doi.org/10.3390/nu10101358
Jefrin. J, A., R S, K., Kumar. A, P., & g, R. (2022). Development of yogurt enriched with freeze dried tomato peel powder. International Journal of Engineering Applied Sciences and Technology, 7(5): 192–198. https://doi.org/10.33564/ijeast.2022.v07i05.03
Kandyliari A., Mallouchos A., Papastergiadis A. Valorization of plant-based food by-products in dairy matrices: A review. Foods, 2023, 12(7): 1412. http://doi.org/10.3390/foods12071412
Kandylis P., Dimitrellou D., Moschakis T. Recent applications of grapes and their derivatives in dairy products. Trends in Food Science and Technology, 2021, 114(8): 696-711. https://doi.org/10.1016/j.tifs.2021.05.029
Karababa E., Coşkunder Y. Composition and technological properties of carob products. Journal of Food Processing and Preservation, 2013, 37(4): 321-330. http://doi.org/10.1111/j.1745-4549.2011.00637.x
Kaur D., Wani A., Singh D. Sogi D. Shelf life enhancement of butter, ice-cream, and mayonnaise by addition of lycopene. International Journal of Food Properties, 2011, 14(6): 1217-1231. https://doi.org/10.1080/10942911003637335
Khalil M., El-Wahed A., Shalaby H., Gaballa A. Production of feta like cheese fortified with pomegranate and lemon peels extract as natural antioxidants. Zagazig Journal of Agricultural Research, 2019, 46: 710-720. https://doi.org/10.21608/zjar.2019.40956
Khan I., Nadeem M., Imran M., Ajmal M., Ali S. Antioxidant activity, fatty acids characterization and oxidative stability of Gouda cheese fortified withmango (Mangifera indica L.) kernel fat. Journal of Food Science and Technology, 2018, 55(3): 992-1002. https://doi.org/10.1007/s13197-017-3012-y
Leal M., Albuquerque P., Rodrigues N., dos Santos Silva P., de Oliveira W., dos Santos Correia M., Kennedy J., Coelho L. A review on the use of polysaccharides as thickeners in yogurts. Carbohydrate Polymer Technologies and Applications, 2024, 8(12): 100547. http://doi.org/10.1016/j.carpta.2024.100547
Ligarda-Samanez C., Huamán-Carrión M., Calsina-Ponce W. Technological innovations and circular economy in the valorization of agri food by products: advances, challenges and perspectives. Foods, 2025, 14(11): 1950. https://doi.org/10.3390/foods14111950
Lucera A., Costa C., Marinelli V., Saccotelli M., Del Nobile M., Conte. Fruit and vegetable by-products to fortify spreadable cheese. Antioxidants, 2018, 7(5): 61. https://doi.org/10.3390/antiox7050061
Mahajan D., Bhat Z., Kumar S. Pomegranate (Punica granatum) rind extract as a novel preservative in cheese. Food Bioscience, 2015, 12(12): 47-53. https://doi.org/10.1016/J.FBIO.2015.07.005
Marchiani R., Bertolino M., Ghirardello D., McSweeney P., Zeppa G. Physicochemical and nutritional qualities of grape pomace powder-fortified semi- hard cheeses. Journal of Food Science and Technology, 2016, 53(3): 1585-1596. https://doi.org/10.1007/s13197-015-2105-8
Martins N., Oliveira M., Ferreira I. Development of Functional Dairy Foods. In: Bioactive Molecules in Food, (J.M. Mérillon, K. Ramawat Eds.). Reference Series in Phytochemistry, Springer, Cham. 2019, pp. 1-12, Series ISSN 2511-834X, Series E-ISSN 2511-8358. https://doi.org/10.1007/978-3-319-54528-8_35-1
Masmoudi M., Ammar I., Ghribi H., Attia H. Physicochemical, radical scavenging activity and sensory properties of a soft cheese fortified with Arbutus unedo L. extract. Food Bioscience, 2020, 35: 100579. https://doi.org/10.1016/j.fbio.2020.100579
Matei E., Râpă M., Predescu A., Andreea A. Valorization of agri-food wastes as sustainable eco-materials for wastewater treatment: current state and new perspectives. materials, 2021, 14(16): 458. https://doi.org/10.3390/ma14164581
Mehta D., Prasad P., Sangwan R., Yadav S., Tomato processing byproduct valorization in bread and muffin: improvement in physicochemical properties and shelf life stability. Journal of Food Science and Technology, 2018, 55(7): 2560-2568. https://doi.org/10.1007/s13197-018-3176-0
Mileriene J., Serniene L., Kondrotiene K., Lauciene L., Kasetiene N., Sekmokiene D. Quality and nutritional characteristics of traditional curd cheese enriched with thermo-coagulated acid whey protein and indigenous Lactococcus lactis strain. International Journal of Food Science and Technology, 2021, 56(6): 2853-2863. https://doi.org/10.1111/IJFS.14922
Mirabella N., Castellani V., Sala S. Current options for the valorization of food manufacturing waste: a review. Journal of Cleaner Production, 2014, 65(2): 28-41. https://doi.org/10.1016/j.jclepro.2013.10.051
Moreira R., Costa M., Castro V., Paes C., Mutz Y., Frasao B., Mano S., Conte-Junior C. Antimicrobial activity of pequi (Caryocar brasiliense) waste extract on goat Minas Frescal cheese presenting sodium reduction. Journal of Dairy Science, 2019, 102(4): 2966-2972. https://doi.org/10.3168/jds.2018-15268
Mushtaq M., Gani A., Gani A., Punoo H., Masoodi F. Use of pomegranate peel extract incorporated zein film with improved properties for prolonged shelf life of fresh Himalayan cheese (Kalari/Kradi). Innovative Food Science and Emerging Technologies, 2018, 48(8): 25-32. https://doi.org/10.1016/j.ifset.2018.04.020
Natalello A., Priolo A., Valenti B., Codini M., Mattioli S., Pauselli M., Luciano G. Dietary pomegranate by-product improves oxidative stability of lamb meat, Meat Science. 2020, 162(4): 108037. https://doi.org/10.1016/j.meatsci.2019.108037
Özbek C., Özdemir Y. Revitalizing traditional Turkish tort cheese into spreadable form: Enhancing bioactive and sensory attributes with utilization of carob molasses pulp that is a food waste. Food science and Nutrition, 2024, 12(8): 6034-6044. https://doi.org/10.1002/fsn3.4239
Parafati L., Pesce F., Siracusa L., Fallico B., Restuccia C., Palmeri R. Pomegranate by-product extracts as ingredients for producing experimental cheese with enhanced microbiological, functional, and physical characteristics. Foods, 2021, 10(11): 2669. https://doi.org/10.3390/foods10112669
Picciotti U., Massaro A., Galiano A., Garganese F. Cheese fortification: Review and possible improvements. Food Reviews International, 2022, 38(S1): 474-500. https://doi.org/10.1080/87559129.2021.1874411
Popescu L., Ceșco T., Gurev A., Ghendov-Mosanu A., Sturza R., Tarna R. Impact of apple pomace powder on the bioactivity, rheology and sensory properties of yoghurt. Foods, 2022, 11(22): 3565. https://doi.org/10.3390/foods11223565
Popescu L., Cojocari D., Ghendov-Mosanu A., Lung I., Soran M-L., Opris O., Kacso I., Cioriţa A., Balan G., Pintea A., Sturza R. The effect of aromatic plant extracts encapsulated in alginate on the bioactivity, textural characteristics and shelf life of yogurt. Antioxidants, 2023a, 12(4): 893. http://doi.org/10.3390/antiox12040893
Popescu L., Cojocari D., Lung I., Kacso I., Cioriţa A., Ghendov-Mosanu A., Balan G., Pintea A., Sturza R. Effect of microencapsulated basil extract on cream cheese quality and stability. Molecules, 2023b, 28(8): 3305. http://doi.org/10.3390/molecules28083305
Posseti T., de Oliveira Santos W., Malpass G., Okura M., Granato A. Extraction, chemical composition of peel and kernel mango extracts and their antimicrobial effect on the production and characteristics of Minas frescal cheese. Revista do Instituto de Laticínios Cândido Tostes, 2020, 75(4): 251-265. https://doi.org/10.14295/2238-6416.v75i4.832
Priyanka G., Singiri J., Adler-Agmon Z., Sannidhi S, Daida S., Novoplansky N., Grafi G. Detailed analysis of agro-industrial byproducts/wastes to enable efficient sorting for various agro-industrial applications. Bioresour Bioprocess, 2024, 11(1): 45. https://doi.org/10.1186/s40643-024-00763-7
Ranveer R., Sahoo A. Developments of lycopene enrich noodles. South Asian Journal of Management Research, 2015, 6(1): 461-470. Available at: https://siberindia.edu.in/journals/SAJMR/Jan-2014/Paper-2.pdf
Rațu R., Veleșcu I., Stoica F., Usturoi Al. Application of agri-food by-products in the food industry. Agriculture, 2023, 13(8): 1559. https://doi.org/10.3390/agriculture13081559
Rizk E., El-Kady A., El-Bialy A. Utilization of carotenoids extracted from tomato peels as natural colorants and antioxidants in ice cream. Annals of Agricultural Sciences, 2014, 59(1): 53-61. https://doi.org/10.1016/j.aoas.2014.06.008
Roila R., Valiani A., Ranucci D., Ortenzi R., Servili M., Veneziani G., Branciari R. Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against “Fior di latte” cheese spoilage bacteria. International Journal of Food Microbiology, 2019, 295(4): 49-53. https://doi.org/10.1016/j.ijfoodmicro.2019.02.013
Roxana R., Stoica F., Crivei I. Valorisation of fruit and vegetable by-products in dairy product technologies: a sustainable approach to functional food development. In book: Food Processing - Novel Technologies and Practices, 2025, 10. https://doi.org/10.5772/intechopen.1013256
Ruseva N., Gogova T., Vladeva S., Hristov B. Bread designed for impaired glucose metabolism, recipe composition and protein enrichers for it. Food Science and Applied Biotechnology, 2024, 7(2): 278. https://doi.org/10.30721/fsab2024.v7.i2.326
Sagar N., Pareek S., Sharma S., Yahia E.M., Lobo M.G. Fruit and vegetable waste: Bioactive compounds, their extraction, and possible utilization. Comprehensive Reviews in Food Science and Food Safety, 2018, 17(3): 512-531. https://doi.org/10.1111/1541-4337.12330
Sandhya S., Khamrui K., Prasad W., Kumar M. Preparation of pomegranate peel extract powder and evaluation of its effect on functional properties and shelf life of curd. LWT – Food Science and Technology, 2019, 92(6): 416-421. https://doi.org/10.1016/j.lwt.2018.02.057
Savadkoohi S., Hoogenkamp H., Shamsi K., Farahnaky A. Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace. Meat Science, 2014, 97(4): 410-418. https://doi.org/10.1016/j.meatsci.2014.03.017
Šelo G., Planinić M., Tišma M., Tomas S., Komlenić D. K., Bucić-Kojić A. A comprehensive review on valorization of agro-food industrial residues by solid-state fermentation. Foods, 2021, 10(5): 927. https://doi.org/10.3390/foods10050927
Sendra E., Fayos P., Lario Y., Fernández-López J., Sayas-Barberá E., Pérez-Alvarez J.A. Incorporation of citrus fibers in fermented milk containing probiotic bacteria. Food Microbiology, 2010, 27(4): 499-505. http://doi.org/10.1016/j.fm.2010.01.007
Serna-Cock L., García-Gonzales E., Torres-Léon C. Agro-industrial potential of the mango peel based on its nutritional and functional properties. Food Reviews International, 2016, 32(4): 364-376. https://doi.org/10.1080/87559129.2015.1094815
Sharma S., Maguer M. Lycopene in tomatoes and tomato pulp fractions. Italian Journal of Food Science, 1996, 8(2): 107-113.
Shi J. Lycopene in tomatoes: Chemical and physical properties affected by food processing. Critical Reviews in Food Science and Nutrition, 2000, 40(1): 1-42. http://doi.org/10.1080/10408690091189275
Silva L., Jacinto T., Coutinho P. Bioactive compounds from cardoon as health promoters in metabolic disorders. Foods, 2022, 11(3): 336. https://doi.org/10.3390/foods11030336
Solhi P., Azadmard-Damirchi S., Hesari J., Hamishehkar H. Production of the processed cheese containing tomato powder and evaluation of its rheological, chemical and sensory characteristics. Journal of Food Science and Technology, 2020, 57(1): 2198-2205. https://doi.org/10.1007/s13197-020-04256-1
Staffolo M., Bertola N., Martino M., Bevilacqua A. Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal, 2004, 14(3): 263-268. http://doi.org/10.1016/j.idairyj.2003.08.002
Sukhikh S.A., Astakhova L.A., Golubtsova Y.V., Lukin A.A., Prosekova E.A., Milenteva I.S., Kostina N.G., Rasshchepkin A.N. Functional dairy products enriched with plant ingredients. Foods and raw materials, 2019, 7(2): 428-438. http://doi.org/10.21603/2308-4057-2019-2-428-438
Tarchi I., Boudalia S., Ozogul F., Câmara J.S., Bhat Z. F., Hassoun A., Perestrelo R., Bouaziz, M., Nurmilah S., Cahyana Y., Aït-Kaddour A. Valorization of agri-food waste and by-products in cheese and other dairy foods: An updated review. Food Bioscience, 2024, 58(4): 103751. https://doi.org/10.1016/j.fbio.2024.103751
Tariq Khal N., Ali Mosa M. Effect of Wheat Germ on Chemical, Sensory and Technological Properties of Soft Cheese. International Journal of Dairy Science, 2017, 13(1): 40-45. https://doi.org/10.3923/ijds.2018.40.45
Terpou A., Bekatorou A., Bosnea L., Kanellaki M., Ganatsios V., Koutinas A. Wheat bran as prebiotic cell immobilisation carrier for industrial functional Feta-type cheese making: Chemical, microbial and sensory evaluation. Biocatalysis and Agricultural Biotechnology, 2018, 13(1): 75-83. https://doi.org/10.1016/j.bcab.2017.11.010
Torres-Léon C., Ramírez-Guzman N., Londoño-Hernandez L., Martinez-Medina G., Díaz-Herrera R., Navarro-Macias V., Alvarez-Pérez O., Picazo B., Villarreal-Vazquez M., Ascacio-Valdes J., Aguilar C. Food waste and byproducts: An opportunity to minimize malnutrition and hunger in developing countries. Frontiers in Sustainable Food Systems, 2018, 2(9): 52. https://doi.org/10.3389/fsufs.2018.00052
Torri L., Piochi M., Marchiani R., Zeppa G., Dinnella C., Monteleone E. A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders. Journal of Dairy Science, 2016, 99(1): 194-204. https://doi.org/10.3168/jds.2015-9922
Tripathi S., Mishra S. Antioxidant, antibacterial analysis of pectin isolated from banana peel and its application in edible coating of freshly made mozzarella cheese. Asian Food Science Journal, 2021, 20(7): 82-92. https://doi.org/10.9734/afsj/2021/v20i730324
Tseng A., Zhao Y. Wine grape pomace as antioxidant dietary fiber for enhancing nutritional value and improving storability of yogurt and salad dressing. Food Chemistry, 2013, 138(1): 356-365. http://doi.org/10.1016/j.foodchem.2012.10.088
Vital A., Croge C., Gomes-da-Costa S., Matumoto-Pintro P.T. Effect of addition of by-products on physicochemical and sensory properties of dairy products. LWT – Food Science and Technology, 2015, 64(1): 302-309. http://doi.org/10.1016/j.lwt.2015.05.046
Zayan A., Bakry A., AbdulAlim T., Radwan H., Abouelnaga M., Safdar W., Campelo H., Rashed M., Rahman R., Muhammad Z. Novel processed cheese production using lycopene oil obtained by green-extraction technique of tomato peels waste. Journal of Nutrition and Food Processing, 2021, 4(1): 35. https://doi.org/10.31579/2637-8914/035
Zuorro A., Lavecchia R., Medici F., Piga L. Enzyme-assisted production of tomato seed oil enriched with lycopene from tomato pomace. Food and Bioprocess Technology, 2013, 6(12): 3499-3509. http://doi.org/10.1007/s11947-012-1003-6
Agourram A., Ghirardello D., Rantsiou K., Zeppa G., Belviso S., Romane, A., Giordano M. Phenolic content, antioxidant potential, and antimicrobial activities of fruit and vegetable by-product extracts. International Journal of Food Properties, 2013, 16(5): 1092-1104. https://doi.org/10.1080/10942912.2011.576446
Ahmad T., Esposito F., Cirillo T. Valorization of agro-food by-products: Advancing sustainability and sustainable development goals 2030 through functional compounds recovery. Food Bioscience, 2024, 62(12): 105194. https://doi.org/10.1016/j.fbio.2024.105194
Alqahtani A., Aljuraiban G., Alshammari G. Effect of tomato pomace addition on the physicochemical, rheological, and microbiological properties of set yogurt. Journal of Food Science and Nutrition, 2020, 8(11): 6023-6032. http://doi.org/10.1002/fsn3.1892
Arab M., Sadoudi R., Kaci G. Effect of carob pulp supplementation on physicochemical, antioxidant and probiotic properties of yogurt during storage. Journal of Food Measurement and Characterization, 2022, 16(2): 1354-1365. http://doi.org/10.1007/s11694-021-01234-7
Ariza M., Reboredo-Rodríguez P., Cervantes L., Soria C., Martínez-Ferri E., González-Barreiro C., Cancho-Grande B., Battino M., Simal-Gándara J. Bioaccessibility and potential bioavailability of phenolic compounds from achenes as a new target for strawberry breeding programs. Food Chemistry, 2018, 248(5): 155-165. https://doi.org/10.1016/j.foodchem.2017.11.105
Awda J., Awad H., Alssirag M., Alfalahi, D. Extend the shelf life and improving sensory properties of white soft cheese by adding celeryleaves. Iraqi Journal of Agricultural Sciences, 2019, 50: 1661-1667. Available at: https://jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/857
Baker M., Lu P., Parrella, J., Leggette, H. Consumer acceptance toward functional foods: A scoping review. International Journal of Environmental Research and Public Health, 2022, 19(3): 1217. https://doi.org/10.3390/ijerph19031217
Barbaccia P., Busetta G., Barbera M., Alfonzo A., Garofalo G., Francesca N., Moscarelli A., Moschetti G., Settanni L., Gaglio R. Effect of grape pomace from red cultivar 'Nero d’Avola' on the microbiological, physicochemical, phenolic profile, and sensory aspects of ovine Vastedda-like stretched cheese. Journal of applied microbiology, 2022, 133(1): 130-144. https://doi.org/10.1111/jam.15354
Belović M., Torbica A., Pajić Lijaković I., Tomić J., Lončarević I., Petrović J. Tomato pomace powder as a raw material for ketchup production. Food Bioscience, 2018, 26(12): 193-199. https://doi.org/10.1016/j.fbio.2018.10.013
Bendini A., Di Lecce G., Valli E., Barbieri S., Tesini F., Gallina Toschi T. Olive oil enriched in lycopene from tomato by-product through a co-milling process. International Journal of Food Science and Nutrition, 2014; 66(4): 371-377. http://doi.org/10.3109/09637486.2015.1035230
Brassesco M. Nutritional and functional properties of carob (Ceratonia siliqua L.). Journal of Food Composition and Analysis, 2021, 96(3): 103709. http://doi.org/10.1016/j.jfca.2020.103709
Buzzanca C., Caruso M., Licciardello F. Carob-based ingredients as functional sweeteners in dairy products. Foods, 2024, 13(2): 215. http://doi.org/10.3390/foods13020215
Çakır E., Bekiroğlu H., Çakır M., Sağdıç O. The role of tomato waste in enhancing nutritional, functional and sensory properties of fresh acid cheese. Harran Tarım ve Gıda Bilimleri Dergisi, 2025, 29(3): 549-561. https://doi.org/10.29050/harranziraat.1652328
Cangussu L., Leão D., Oliveira L., Franca A. Profile of bioactive compounds in pequi (Caryocar brasilense Camb.) peel flours. Food Chemistry, 2021, 350(7): 129221. https://doi.org/10.1016/j.foodchem.2021.129221
Carnaval L., Jaiswal A., Jaiswal S. Agro-Food Waste Valorization for Sustainable Bio-Based Packaging. Journal of Composites Science. 2024, 8(2): 41. https://doi.org/10.3390/jcs8020041
Castillejo N., Martínez-Zamora L. Bioactive compounds from fruit and vegetable waste: extraction and possible utilization. Foods, 2024, 13(5): 775. https://doi.org/10.3390/foods13050775
Christaki S., Moschakis T., Kyriakoudi A., Biliaderis C., Mourtzinos, I. Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese. Trends in Food Science and Technology, 2021, 116(10): 264-278. https://doi.org/10.1016/j.tifs.2021.07.029
Costa C., Lucera A., Marinelli V., Del Nobile M., Conte A. Influence of different by-products addition on sensory and physicochemical aspects of Primosale cheese. Journal of Food Science and Technology, 2018, 55(10): 4174-4183. https://doi.org/10.1007/s13197-018-3347-z
Covaliov E., Capcanari T., Resitca V., Chirsanova A., Boistean A., Sturza R., Patras A., Pocol C., Ruseva O., Chioru A. Exploring the biological value of red grape skin: its incorporation and impact on yogurt quality. Foods, 2024, 13(20): 3254. https://doi.org/10.3390/foods13203254
Demirci T., Aktaş K., Akın N. Effects of tomato powders produced by different processing techniques on probiotic yogurt quality. Journal of Dairy Science, 2020, 103(4): 2985-2997. http://doi.org/10.3168/jds.2019-17688
Difonzo G., Antonino C., Squeo G., Caponio F., Faccia M. Application of Agri-Food By-Products in Cheesemaking. Antioxidants, 2023, 12(3): 660. https://doi.org/10.3390/antiox12030660
Difonzo G., Crescenzi M., Piacente S., Altamura G., Caponio F., Montoro P. Metabolomics approach to characterize green olive leaf extracts classified based on variety and season. Plants, 2022, 11(23): 3321. https://doi.org/10.3390/plants11233321
Dimitrova M., Ivanov G., Mihalev K., Slavchev A., Ivanova I., Vlaseva R. Investigation of antimicrobial activity of polyphenol-enriched extracts against probiotic lactic acid bacteria. Food Science and Applied Biotechnology, 2019, 2(1): 67. https://doi.org/10.30721/fsab2019.v2.i1.57
Ebid W., Mabrouk A. Physicochemical and microbiological properties of functional Labneh fortified with mandarin peel powder during refrigeration storage. International Journal of Food Science and Nutrition, 2022, 7(1): 46-53. Available at: https://journals.indexcopernicus.com/api/file/viewByFileId/1795045
El-Dardiry A. Impact of carrot pomace paste (Daucus carota L.) addition on some properties of processed cheese. Egyptian Journal of Applied Science, 2021, 36: 16-28. https://doi.org/10.21608/ejas.2021.195258
Elkot W.F., Ismail H.A. Technological advances in functional dairy foods and their role in human nutrition: A review. Aswan Journal of Agricultural and Biological Sciences, 2025, 1(1): 24-33. https://doi.org/10.21608/ajabs.2025.397996.1005
Elmehrach K., Aït-Kaddour A., Kaci G. Influence of carob flour and starch on the physicochemical and rheological properties of yogurt. International Journal of Dairy Technology, 2019, 72(3): 430-438. http://doi.org/10.1111/1471-0307.12615
El-Messery T., El-Said M., Farahat E. Production of functional processed cheese supplemented with nanoliposomes of mandarin peel extract. Pakistan Journal of Biological Science, 2019, 22(5): 247-256. https://doi.org/10.3923/pjbs.2019.247.256
Froiio F., Ginot L., Huguet M. Rheological and functional properties of dairy systems enriched with carob fiber. Food Hydrocolloids, 2020, 101(4): 105474. http://doi.org/10.1016/j.foodhyd.2019.105474
Frühbauerová M., Cervenka L., Hájek T., Salek R., Velichová H., Bŭnka F. Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition. Potravinarstvo Slovak Journal of Food Sciences, 2020, 14(4): 230-238. https://doi.org/10.5219/1310
Gaglio R., Barbaccia P., Barbera M., Restivo I., Attanzio A., Maniaci G., Di Grigoli A., Francesca N., Tesoriere L., Bonanno A. The use of winery by-products to enhance the functional aspects of the fresh ovine “primosale” cheese. Foods, 2021, 10(2): 461. https://doi.org/10.3390/foods10020461
Galanakis C. Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications. Trends in Food Science and Technology, 2012, 26(2): 68-87. https://doi.org/10.1016/j.tifs.2012.03.003
Gobindram M., Bognanno M., Luciano G., Lanza M., Biondi L. Carob pulp inclusion in lamb diets: effect on intake, performance, feeding behaviour and blood metabolites. Animal Production Science, 2015, 56(5) : 850-858. https://doi.org/10.1071/an14733
Granato D., Barba F., Kovačević D., et al. Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety. Annual Review of Food Science and Technology, 2020, 11: 93-118. https://doi.org/10.1146/annurev-food-032519-051708
Grillia M., Naziri E. Sustainable utilization of whole tomato powder as a food waste ingredient in yogurt manufacture. Journal of Cleaner Production, 2026, 409(7): 137240. http://doi.org/10.1016/j.jclepro.2023.137240
Guclu G., Kelebek H., Selli S. Antioxidant Activity in Olive Oils. In: Olives and Olive Oil in Health and Disease Prevention (Second Edition). Academic Press: Cambridge, MA, USA. 2021; pp. 313-325, ISBN: 978-0-12-819528-4, https://doi.org/10.1016/B978-0-12-819528-4.00031-6
Güler-Akin M., Akin M., Korkmaz A. Influence of carob extract on probiotic viability and physicochemical properties of yogurt. Journal of Food Science and Technology, 2016, 53(2): 1115-1122. http://doi.org/10.1007/s13197-015-2152-9
Gyawali R., Ibrahim S. Addition of pectin and whey protein concentrate minimizes the generation of acid whey in Greek-style yogurt. Journal of Dairy Research, 2018, 85(2): 238-242. http://doi.org/10.1017/S0022029918000198
Hamam M., Chinnici G., Di Vita G., Pappalardo G., Pecorino B., Maesano G., D’Amico M. Circular Economy Models in Agro Food Systems: A Review. Sustainability, 2021, 13(6): 3453. https://doi.org/10.3390/su13063453
Hassan F., Zaky W., Farahat E., Zayan A., Mohamed A., AbdulAlim T. Processed Cheese Spreads Fortified with Lycopene. World Journal of Dairy and Food Sciences, 2019, 14(1): 87-93. https://doi.org/10.5829/idosi.wjdfs.2019.87.93
Ikram A., Shahbaz M., Rashid S. Carob (Ceratonia siliqua L.): A functional ingredient with nutraceutical potential. Food Reviews International, 2023, 39(6): 3135-3152. http://doi.org/10.1080/87559129.2022.2031924
Iriondo-DeHond M., Miguel E., Del Castillo M. Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods, Nutrients, 2018, 10(10): 1358. https://doi.org/10.3390/nu10101358
Jefrin. J, A., R S, K., Kumar. A, P., & g, R. (2022). Development of yogurt enriched with freeze dried tomato peel powder. International Journal of Engineering Applied Sciences and Technology, 7(5): 192–198. https://doi.org/10.33564/ijeast.2022.v07i05.03
Kandyliari A., Mallouchos A., Papastergiadis A. Valorization of plant-based food by-products in dairy matrices: A review. Foods, 2023, 12(7): 1412. http://doi.org/10.3390/foods12071412
Kandylis P., Dimitrellou D., Moschakis T. Recent applications of grapes and their derivatives in dairy products. Trends in Food Science and Technology, 2021, 114(8): 696-711. https://doi.org/10.1016/j.tifs.2021.05.029
Karababa E., Coşkunder Y. Composition and technological properties of carob products. Journal of Food Processing and Preservation, 2013, 37(4): 321-330. http://doi.org/10.1111/j.1745-4549.2011.00637.x
Kaur D., Wani A., Singh D. Sogi D. Shelf life enhancement of butter, ice-cream, and mayonnaise by addition of lycopene. International Journal of Food Properties, 2011, 14(6): 1217-1231. https://doi.org/10.1080/10942911003637335
Khalil M., El-Wahed A., Shalaby H., Gaballa A. Production of feta like cheese fortified with pomegranate and lemon peels extract as natural antioxidants. Zagazig Journal of Agricultural Research, 2019, 46: 710-720. https://doi.org/10.21608/zjar.2019.40956
Khan I., Nadeem M., Imran M., Ajmal M., Ali S. Antioxidant activity, fatty acids characterization and oxidative stability of Gouda cheese fortified withmango (Mangifera indica L.) kernel fat. Journal of Food Science and Technology, 2018, 55(3): 992-1002. https://doi.org/10.1007/s13197-017-3012-y
Leal M., Albuquerque P., Rodrigues N., dos Santos Silva P., de Oliveira W., dos Santos Correia M., Kennedy J., Coelho L. A review on the use of polysaccharides as thickeners in yogurts. Carbohydrate Polymer Technologies and Applications, 2024, 8(12): 100547. http://doi.org/10.1016/j.carpta.2024.100547
Ligarda-Samanez C., Huamán-Carrión M., Calsina-Ponce W. Technological innovations and circular economy in the valorization of agri food by products: advances, challenges and perspectives. Foods, 2025, 14(11): 1950. https://doi.org/10.3390/foods14111950
Lucera A., Costa C., Marinelli V., Saccotelli M., Del Nobile M., Conte. Fruit and vegetable by-products to fortify spreadable cheese. Antioxidants, 2018, 7(5): 61. https://doi.org/10.3390/antiox7050061
Mahajan D., Bhat Z., Kumar S. Pomegranate (Punica granatum) rind extract as a novel preservative in cheese. Food Bioscience, 2015, 12(12): 47-53. https://doi.org/10.1016/J.FBIO.2015.07.005
Marchiani R., Bertolino M., Ghirardello D., McSweeney P., Zeppa G. Physicochemical and nutritional qualities of grape pomace powder-fortified semi- hard cheeses. Journal of Food Science and Technology, 2016, 53(3): 1585-1596. https://doi.org/10.1007/s13197-015-2105-8
Martins N., Oliveira M., Ferreira I. Development of Functional Dairy Foods. In: Bioactive Molecules in Food, (J.M. Mérillon, K. Ramawat Eds.). Reference Series in Phytochemistry, Springer, Cham. 2019, pp. 1-12, Series ISSN 2511-834X, Series E-ISSN 2511-8358. https://doi.org/10.1007/978-3-319-54528-8_35-1
Masmoudi M., Ammar I., Ghribi H., Attia H. Physicochemical, radical scavenging activity and sensory properties of a soft cheese fortified with Arbutus unedo L. extract. Food Bioscience, 2020, 35: 100579. https://doi.org/10.1016/j.fbio.2020.100579
Matei E., Râpă M., Predescu A., Andreea A. Valorization of agri-food wastes as sustainable eco-materials for wastewater treatment: current state and new perspectives. materials, 2021, 14(16): 458. https://doi.org/10.3390/ma14164581
Mehta D., Prasad P., Sangwan R., Yadav S., Tomato processing byproduct valorization in bread and muffin: improvement in physicochemical properties and shelf life stability. Journal of Food Science and Technology, 2018, 55(7): 2560-2568. https://doi.org/10.1007/s13197-018-3176-0
Mileriene J., Serniene L., Kondrotiene K., Lauciene L., Kasetiene N., Sekmokiene D. Quality and nutritional characteristics of traditional curd cheese enriched with thermo-coagulated acid whey protein and indigenous Lactococcus lactis strain. International Journal of Food Science and Technology, 2021, 56(6): 2853-2863. https://doi.org/10.1111/IJFS.14922
Mirabella N., Castellani V., Sala S. Current options for the valorization of food manufacturing waste: a review. Journal of Cleaner Production, 2014, 65(2): 28-41. https://doi.org/10.1016/j.jclepro.2013.10.051
Moreira R., Costa M., Castro V., Paes C., Mutz Y., Frasao B., Mano S., Conte-Junior C. Antimicrobial activity of pequi (Caryocar brasiliense) waste extract on goat Minas Frescal cheese presenting sodium reduction. Journal of Dairy Science, 2019, 102(4): 2966-2972. https://doi.org/10.3168/jds.2018-15268
Mushtaq M., Gani A., Gani A., Punoo H., Masoodi F. Use of pomegranate peel extract incorporated zein film with improved properties for prolonged shelf life of fresh Himalayan cheese (Kalari/Kradi). Innovative Food Science and Emerging Technologies, 2018, 48(8): 25-32. https://doi.org/10.1016/j.ifset.2018.04.020
Natalello A., Priolo A., Valenti B., Codini M., Mattioli S., Pauselli M., Luciano G. Dietary pomegranate by-product improves oxidative stability of lamb meat, Meat Science. 2020, 162(4): 108037. https://doi.org/10.1016/j.meatsci.2019.108037
Özbek C., Özdemir Y. Revitalizing traditional Turkish tort cheese into spreadable form: Enhancing bioactive and sensory attributes with utilization of carob molasses pulp that is a food waste. Food science and Nutrition, 2024, 12(8): 6034-6044. https://doi.org/10.1002/fsn3.4239
Parafati L., Pesce F., Siracusa L., Fallico B., Restuccia C., Palmeri R. Pomegranate by-product extracts as ingredients for producing experimental cheese with enhanced microbiological, functional, and physical characteristics. Foods, 2021, 10(11): 2669. https://doi.org/10.3390/foods10112669
Picciotti U., Massaro A., Galiano A., Garganese F. Cheese fortification: Review and possible improvements. Food Reviews International, 2022, 38(S1): 474-500. https://doi.org/10.1080/87559129.2021.1874411
Popescu L., Ceșco T., Gurev A., Ghendov-Mosanu A., Sturza R., Tarna R. Impact of apple pomace powder on the bioactivity, rheology and sensory properties of yoghurt. Foods, 2022, 11(22): 3565. https://doi.org/10.3390/foods11223565
Popescu L., Cojocari D., Ghendov-Mosanu A., Lung I., Soran M-L., Opris O., Kacso I., Cioriţa A., Balan G., Pintea A., Sturza R. The effect of aromatic plant extracts encapsulated in alginate on the bioactivity, textural characteristics and shelf life of yogurt. Antioxidants, 2023a, 12(4): 893. http://doi.org/10.3390/antiox12040893
Popescu L., Cojocari D., Lung I., Kacso I., Cioriţa A., Ghendov-Mosanu A., Balan G., Pintea A., Sturza R. Effect of microencapsulated basil extract on cream cheese quality and stability. Molecules, 2023b, 28(8): 3305. http://doi.org/10.3390/molecules28083305
Posseti T., de Oliveira Santos W., Malpass G., Okura M., Granato A. Extraction, chemical composition of peel and kernel mango extracts and their antimicrobial effect on the production and characteristics of Minas frescal cheese. Revista do Instituto de Laticínios Cândido Tostes, 2020, 75(4): 251-265. https://doi.org/10.14295/2238-6416.v75i4.832
Priyanka G., Singiri J., Adler-Agmon Z., Sannidhi S, Daida S., Novoplansky N., Grafi G. Detailed analysis of agro-industrial byproducts/wastes to enable efficient sorting for various agro-industrial applications. Bioresour Bioprocess, 2024, 11(1): 45. https://doi.org/10.1186/s40643-024-00763-7
Ranveer R., Sahoo A. Developments of lycopene enrich noodles. South Asian Journal of Management Research, 2015, 6(1): 461-470. Available at: https://siberindia.edu.in/journals/SAJMR/Jan-2014/Paper-2.pdf
Rațu R., Veleșcu I., Stoica F., Usturoi Al. Application of agri-food by-products in the food industry. Agriculture, 2023, 13(8): 1559. https://doi.org/10.3390/agriculture13081559
Rizk E., El-Kady A., El-Bialy A. Utilization of carotenoids extracted from tomato peels as natural colorants and antioxidants in ice cream. Annals of Agricultural Sciences, 2014, 59(1): 53-61. https://doi.org/10.1016/j.aoas.2014.06.008
Roila R., Valiani A., Ranucci D., Ortenzi R., Servili M., Veneziani G., Branciari R. Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against “Fior di latte” cheese spoilage bacteria. International Journal of Food Microbiology, 2019, 295(4): 49-53. https://doi.org/10.1016/j.ijfoodmicro.2019.02.013
Roxana R., Stoica F., Crivei I. Valorisation of fruit and vegetable by-products in dairy product technologies: a sustainable approach to functional food development. In book: Food Processing - Novel Technologies and Practices, 2025, 10. https://doi.org/10.5772/intechopen.1013256
Ruseva N., Gogova T., Vladeva S., Hristov B. Bread designed for impaired glucose metabolism, recipe composition and protein enrichers for it. Food Science and Applied Biotechnology, 2024, 7(2): 278. https://doi.org/10.30721/fsab2024.v7.i2.326
Sagar N., Pareek S., Sharma S., Yahia E.M., Lobo M.G. Fruit and vegetable waste: Bioactive compounds, their extraction, and possible utilization. Comprehensive Reviews in Food Science and Food Safety, 2018, 17(3): 512-531. https://doi.org/10.1111/1541-4337.12330
Sandhya S., Khamrui K., Prasad W., Kumar M. Preparation of pomegranate peel extract powder and evaluation of its effect on functional properties and shelf life of curd. LWT – Food Science and Technology, 2019, 92(6): 416-421. https://doi.org/10.1016/j.lwt.2018.02.057
Savadkoohi S., Hoogenkamp H., Shamsi K., Farahnaky A. Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace. Meat Science, 2014, 97(4): 410-418. https://doi.org/10.1016/j.meatsci.2014.03.017
Šelo G., Planinić M., Tišma M., Tomas S., Komlenić D. K., Bucić-Kojić A. A comprehensive review on valorization of agro-food industrial residues by solid-state fermentation. Foods, 2021, 10(5): 927. https://doi.org/10.3390/foods10050927
Sendra E., Fayos P., Lario Y., Fernández-López J., Sayas-Barberá E., Pérez-Alvarez J.A. Incorporation of citrus fibers in fermented milk containing probiotic bacteria. Food Microbiology, 2010, 27(4): 499-505. http://doi.org/10.1016/j.fm.2010.01.007
Serna-Cock L., García-Gonzales E., Torres-Léon C. Agro-industrial potential of the mango peel based on its nutritional and functional properties. Food Reviews International, 2016, 32(4): 364-376. https://doi.org/10.1080/87559129.2015.1094815
Sharma S., Maguer M. Lycopene in tomatoes and tomato pulp fractions. Italian Journal of Food Science, 1996, 8(2): 107-113.
Shi J. Lycopene in tomatoes: Chemical and physical properties affected by food processing. Critical Reviews in Food Science and Nutrition, 2000, 40(1): 1-42. http://doi.org/10.1080/10408690091189275
Silva L., Jacinto T., Coutinho P. Bioactive compounds from cardoon as health promoters in metabolic disorders. Foods, 2022, 11(3): 336. https://doi.org/10.3390/foods11030336
Solhi P., Azadmard-Damirchi S., Hesari J., Hamishehkar H. Production of the processed cheese containing tomato powder and evaluation of its rheological, chemical and sensory characteristics. Journal of Food Science and Technology, 2020, 57(1): 2198-2205. https://doi.org/10.1007/s13197-020-04256-1
Staffolo M., Bertola N., Martino M., Bevilacqua A. Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal, 2004, 14(3): 263-268. http://doi.org/10.1016/j.idairyj.2003.08.002
Sukhikh S.A., Astakhova L.A., Golubtsova Y.V., Lukin A.A., Prosekova E.A., Milenteva I.S., Kostina N.G., Rasshchepkin A.N. Functional dairy products enriched with plant ingredients. Foods and raw materials, 2019, 7(2): 428-438. http://doi.org/10.21603/2308-4057-2019-2-428-438
Tarchi I., Boudalia S., Ozogul F., Câmara J.S., Bhat Z. F., Hassoun A., Perestrelo R., Bouaziz, M., Nurmilah S., Cahyana Y., Aït-Kaddour A. Valorization of agri-food waste and by-products in cheese and other dairy foods: An updated review. Food Bioscience, 2024, 58(4): 103751. https://doi.org/10.1016/j.fbio.2024.103751
Tariq Khal N., Ali Mosa M. Effect of Wheat Germ on Chemical, Sensory and Technological Properties of Soft Cheese. International Journal of Dairy Science, 2017, 13(1): 40-45. https://doi.org/10.3923/ijds.2018.40.45
Terpou A., Bekatorou A., Bosnea L., Kanellaki M., Ganatsios V., Koutinas A. Wheat bran as prebiotic cell immobilisation carrier for industrial functional Feta-type cheese making: Chemical, microbial and sensory evaluation. Biocatalysis and Agricultural Biotechnology, 2018, 13(1): 75-83. https://doi.org/10.1016/j.bcab.2017.11.010
Torres-Léon C., Ramírez-Guzman N., Londoño-Hernandez L., Martinez-Medina G., Díaz-Herrera R., Navarro-Macias V., Alvarez-Pérez O., Picazo B., Villarreal-Vazquez M., Ascacio-Valdes J., Aguilar C. Food waste and byproducts: An opportunity to minimize malnutrition and hunger in developing countries. Frontiers in Sustainable Food Systems, 2018, 2(9): 52. https://doi.org/10.3389/fsufs.2018.00052
Torri L., Piochi M., Marchiani R., Zeppa G., Dinnella C., Monteleone E. A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders. Journal of Dairy Science, 2016, 99(1): 194-204. https://doi.org/10.3168/jds.2015-9922
Tripathi S., Mishra S. Antioxidant, antibacterial analysis of pectin isolated from banana peel and its application in edible coating of freshly made mozzarella cheese. Asian Food Science Journal, 2021, 20(7): 82-92. https://doi.org/10.9734/afsj/2021/v20i730324
Tseng A., Zhao Y. Wine grape pomace as antioxidant dietary fiber for enhancing nutritional value and improving storability of yogurt and salad dressing. Food Chemistry, 2013, 138(1): 356-365. http://doi.org/10.1016/j.foodchem.2012.10.088
Vital A., Croge C., Gomes-da-Costa S., Matumoto-Pintro P.T. Effect of addition of by-products on physicochemical and sensory properties of dairy products. LWT – Food Science and Technology, 2015, 64(1): 302-309. http://doi.org/10.1016/j.lwt.2015.05.046
Zayan A., Bakry A., AbdulAlim T., Radwan H., Abouelnaga M., Safdar W., Campelo H., Rashed M., Rahman R., Muhammad Z. Novel processed cheese production using lycopene oil obtained by green-extraction technique of tomato peels waste. Journal of Nutrition and Food Processing, 2021, 4(1): 35. https://doi.org/10.31579/2637-8914/035
Zuorro A., Lavecchia R., Medici F., Piga L. Enzyme-assisted production of tomato seed oil enriched with lycopene from tomato pomace. Food and Bioprocess Technology, 2013, 6(12): 3499-3509. http://doi.org/10.1007/s11947-012-1003-6
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Open access articles are distributed under the terms and conditions of the Creative Commons Attribution-Share Alike 4.0 International License (CC BY-SA 4.0) license:
https://creativecommons.org/licenses/by-sa/4.0
If you have any questions about the permitted uses of a specific article, please contact us.
Permissions Department of the Academic Publishing House of the UFT Plovdiv
Plovdiv 4002, 26 Maritsa Blvd., Bulgaria
E-mail: editor.in.chief@ijfsab.com
Tel.: +359 (32) 603-802
Fax: +359 32/ 644 102
How to Cite
DIMITROVA-DICHEVA, Milena et al.
Plant agro-food by-products as functional additives in dairy products: a review.
Food Science and Applied Biotechnology, [S.l.], v. 9, n. 1, p. 79-100, mar. 2026.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/656>. Date accessed: 19 may 2026.
doi: https://doi.org/10.30721/fsab2026.v9.i1.656.