ArticleMolecules (Basel, Switzerland)2026
Valorization of Food By-Products into a Zero-Waste Broth: Effects of Yeast Extract on Composition and Sensory Properties.
Anna Otlewska, Katarzyna Dybka-Stępień, Katarzyna Rajkowska, Anna Koziróg, Agnieszka Nowak, Małgorzata Piotrowska, Aleksandra Czerbniak-Włodarczyk, Agata Czyżowska, Joanna Grzelczyk, Anna Kołczyk
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In one paragraphArticle in Molecules (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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5 · Who and what moneyAuthors and funding
10 authors.
Anna OtlewskaInstitute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, Poland.ORCID 0000-0002-3536-3560 Katarzyna Dybka-StępieńInstitute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, Poland.ORCID 0000-0002-3095-0811 Katarzyna RajkowskaInstitute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, Poland.ORCID 0000-0002-6943-8639 Anna KozirógInstitute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, Poland.ORCID 0000-0002-8967-5076 Agnieszka NowakInstitute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, Poland.ORCID 0000-0002-6390-8425 Małgorzata PiotrowskaInstitute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, Poland.ORCID 0000-0002-6918-6996 Aleksandra Czerbniak-WłodarczykInstitute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, Poland.
Agata CzyżowskaInstitute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, Poland.ORCID 0000-0002-1098-1602 Joanna GrzelczykInstitute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Lodz, Poland.ORCID 0000-0002-0802-7115 Anna KołczykFoodHub S.A., Wielunska 2, 97-438 Rusiec, Poland.
Funding
The National Centre for Research and Development POIR.01.01.01-00-0078/20
6 · The paper itselfAbstract
Food losses and waste occur throughout the food production chain, creating an urgent need for their recovery and valorization into sustainable food products. Sensory acceptance is crucial for consumer interest and market success and can be enhanced using yeast extract. However, strategies that simultaneously valorize meat and vegetable by-products into nutritionally and functionally enriched products while ensuring sensory acceptability have been scarcely investigated. This study examined whether poultry carcasses after mechanical meat separation, combined with root vegetable processing residues, could be converted into a zero-waste broth with enhanced nutritional and bioactive-related properties. The developed broth was obtained by cooking for 3 h at 122 °C under 0.2 MPa, with 2% (
Indexed as
YeastsAmino AcidsAnimalsAntioxidantsFood Loss and WasteHumansMeatTasteVegetablesAmino AcidsAntioxidantsFood Loss and Wasteantioxidant activitybioactive compoundsby-product utilizationflavor enhancerhedonic testingnutritional composition
Identifiers
PMID42123893
PMCPMC13164692
What OpenQuestion holds
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LicenceCC BY
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