Potential Use of Plant-Based By-Products and Waste to Improve the Quality of Gluten-Free Foods.

Food industries generate a high amount of waste and by-products, whose disposal has a negative impact on both the environment and the economy. Plant-based waste and by-products are rich in bioactive compounds such as dietary fibre, proteins, essential fatty acids, antioxidant compounds, vitamin and minerals, which can be exploited to reduce the nutritional deficiencies of gluten-free products. The latter are known to be rich in fats, carbohydrates and poor of bioactive compounds; in addition, the absence of gluten affects negatively textural and sensory properties. Several attempts have been made so far to improve the quality of gluten-free products using alternative flours, additives or by adopting innovative technologies. The possibility of exploiting plant-based by-products would represent a possibility to improve both the nutritional profile and the overall quality of gluten-free foods by further enhancing the sustainability of agri-food system. After examining in detail the composition of plant-based by-products and waste, the objective of this review was to provide an overview of the effects of their inclusion on the quality of gluten-free products (bread, pasta, cake/muffins, biscuits and snacks). The advantages and drawbacks regarding the physical, sensory, and nutritional properties were critically evaluated. This article is protected by copyright. All rights reserved.