Use of Agri-Food Residues for Oil Structuring and Functionalization

摘要: The residues from agri-food industry often represent an environmental burden, despite the fact that they are still rich in several intracellular compounds, which can be efficiently valorized if adequately recovered. This work addresses use of High Pressure Homogenization (HPH) processing as efficient comminution process to mechanically disrupt plant cells and release high-added value components into vegetable oils for their structuring functionalization. matrices, consisting tomato peels, or spent coffee grounds, were suspended water, pre- milled screened at 600 µm. Subsequently, suspensions processed 1 5 times by HPH, 100 MPa. Centrifugation (5000×g 30 min) was used separate different fractions (oil phase, aqueous insoluble fibers). Vegetable added dispersion before HPH treatment after centrifugation. results indicate causes complete disruption suspension material. resulting cell debris exploited oil agent, through formation a water-based capillary network continuous phase. developed capabilities make possible replace other undesired ingredients, such palm oil, food product formulation. Moreover, lipophilic bioactive compounds contained released fraction, becoming more readily bioaccessible.