The almond cake is a protein- and oil-rich by-product of the mechanical expression of almond oil that has the potential to be used as a source of valuable proteins and lipids for food applications. The objectives of this study were to evaluate the individual and combined effects of solids-to-liquid ratio (SLR), reaction time, and enzyme use on oil and protein extraction yields from almond cake. A central composite rotatable design was employed to maximize the overall extractability and distribution of extracted components among the fractions generated by the aqueous (AEP) and enzyme-assisted aqueous extraction process (EAEP). Simultaneous extraction of oil and protein by the AEP was favored by the use of low SLR (1:12.82) and longer reaction times (2 h), where extraction yields of 48.2% and 70% were achieved, respectively. Increased use of enzyme (0.85%) in the EAEP resulted in higher oil (50%) and protein (75%) extraction yields in a shorter reaction time (1 h), compared with the AEP at the same reaction time (41.6% oil and 70% protein extraction). Overall, extraction conditions that favored oil and protein extraction also favored oil yield in the cream and protein yield in the skim. However, increased oil yield in the skim was observed at conditions where higher oil extraction was achieved. In addition to improving oil and protein extractability, the use of enzyme during the extraction resulted in the production of skim fractions with smaller and more soluble peptides at low pH (5.0), highlighting possible uses of the EAEP skim in food applications involving acidic pH. The implications of the use of enzyme during the extraction regarding the de-emulsification of the EAEP cream warrant further investigation.

The rapid growth of the global population and changes in lifestyle have led to a significant increase in food waste from various industrial, agricultural, and household sources. Nearly one-third of the food produced annually is wasted, resulting in severe resource depletion. Food waste contains rich organic matter, which, if not managed properly, can pose a serious threat to the environment and human health, making the proper disposal of food waste an urgent global issue. However, various types of food waste, such as waste from fruit, vegetables, grains, and other food production and processing, contain important bioactive compounds, such as polyphenols, dietary fiber, proteins, lipids, vitamins, organic acids, and minerals, some of which are found in greater quantities in the discarded parts than in the parts accepted by the market. These bioactive compounds offer the potential to convert food waste into value-added products, and fields including nutritional foods, bioplastics, bioenergy, biosurfactants, biofertilizers, and single cell proteins have welcomed food waste as a novel source. This review reveals the latest insights into the various sources of food waste and the potential of utilizing bioactive compounds to convert it into value-added products, thus enhancing people’s confidence in better utilizing and managing food waste.

The development of biodegradable packaging, based on agro-industrial plant products and by-products, can transform waste into products with high added value and reduce the use of conventional nonrenewable packaging. Green-based active packaging has a variety of compounds such as antimicrobials, antioxidants, aromatics, among others. These compounds interact with packaged products to improve food quality and safety and favor the migration of bioactive compounds from the polymeric matrix to food. The interest in the potential hygienic-sanitary benefit of these packages has been intensified during the COVID-19 pandemic, which made the population more aware of the relevant role of packaging for protection and conservation of food. It is estimated that the pandemic scenario expanded food packaging market due to shift in eating habits and an increase in online purchases. The triad health, sustainability, and circular economy is a trend in the development of packaging. It is necessary to minimize the consumption of natural resources, reduce the use of energy, avoid the generation of waste, and emphasize the creation of social and environmental values. These ideas underpin the transition from the emphasis on the more subjective discourse to the emphasis on the more practical method of thinking about the logic of production and use of sustainable packaging. Presently, we briefly review some trends and economic issues related to biodegradable materials for food packaging; the development and application of bio-based active films; some opportunities beyond COVID-19 for food packaging segment; and perspectives in circular economy.