A comparative life cycle assessment of phytosterol and meadowsweet (Filipendula ulmaria) oncoprotective functional food ingredients. (December 2022)

• Record Type: Journal Article
• Authors: Miniakhmetova, Aigul V.; Sergienko, Olga I.; Ilina, Victoria S.; Lepeshkin, Artem I.; Baranenko, Denis A.
• Is Part Of: Food bioscience. Volume 50:Part A(2022)
• Publication Date: 2022-12
• Subjects: Prevention of non-communicable diseases -- Biologically active substances -- Encapsulation -- LCA -- Environmental product declaration; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2022.102076
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: The urgent and relevant goals of providing a healthier diet and sustainable food systems taken together require a systematic approach that considers a broader environment for food choice. The paper compares three technologies to produce functional ingredients for preventing oncological diseases - each of them involving different sources of raw materials - a by-product of soybean processing, wild meadowsweet extract and planted meadowsweet extract. Life cycle assessment (LCA) has been selected to justify the choice of raw ingredients and the best technology for the stakeholders. Life cycle inventory analysis (LCIA) of technologies was carried out based on the SimaPro 9.1.1.1. To confirm the results of the LCIA of technologies to produce biologically active substances (BAS) from by-products of soybean oil processing, the following models of the SimaPro 9.1.1.1 software were used: EPD (2018) V1.01, ReCiPe 2016 (Midpoint (H) V1.04 / World (2010) H) and IPCC 2013 (GWP 500a V1.01). The validation of the results and the assessment of the impact of uncertainties in the initial data on the LCA calculations of the technologies were carried out using Monte Carlo method. The results showed that production of BAS from a by-product of soybean oil processing is the most environmentally friendly technology, and the data obtained could add to the life cycle database for the category of "Functional food ingredients" or serve as an example for further research and comparison with other targeted functional ingredients.