A comprehensive review on current and emerging technologies toward the valorization of bio‐based wastes and by products from foods

Abstract

Industries in the agro-food sector are the largest generators of waste in the world. Agro-food wastes and by products originate from the natural process of senescence, pretreatment, handling, and manufacturing processes of food and beverage products. Notably, most of the wastes are produced with the transformation of raw materials (such as fruits, vegetables, plants, tubers, cereals, and dairy products) into different processed foods (e.g., jams, sauces, and canned fruits/vegetables), dairy derivatives (e.g., cheese and yogurt), and alcoholic (e.g., wine and beer) and nonalcoholic beverages (e.g., juices and soft drinks). Current research is committed not only to the usage of agro-food wastes and by products as a potential source of high-value bioactive compounds (e.g., phenolic compounds, anthocyanins, and organic acids) but also to the implementation of emerging and innovative technologies that can compete with conventional extraction methods for the efficient extraction of such biomolecules from the residues. Herein, specific valorization technologies, such as membrane-based processes, microwave, ultrasound, pulsed electric-assisted extraction, supercritical/subcritical fluids, and pressurized liquids, have emerged as advanced techniques in extracting various added-value biomolecules, showing multiple advantages (improved extraction yields, reduced process time, and protection to the bioactive properties of the compounds). Hence, this comprehensive review aims to analyze the ongoing research on applying such techniques in valorization protocols. A last-five-year review, together with a featured analysis of the relevant findings in the field, is provided.

Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives

“…Innovative technologies have the potential to improve food production and enhance the quality of new food products to improve consumer acceptance. Gene editing is one of the emerging technologies that have opened up many possibilities for generating crops and animals with improved properties and desired traits ( 19 – 21 ). Additionally, highly productive food production systems (e.g., hydroponics, aquaponics, and aeroponics) have received attention as alternative farming systems, taking advantages of innovations and advancements in science and technology ( 22 – 24 ).…”

“…Detailed review papers reporting on insects protein ( 11 , 36 – 38 ), cell-cultured ( 13 – 15 ), and 3D printed ( 39 – 41 ) food products have also been published. Other publications reported on personalized diet ( 16 , 17 , 42 , 43 ), gene editing technologies ( 19 , 20 , 44 ), valorization of food by-products and ugly produce ( 45 – 48 ), and new food production systems ( 22 , 24 , 49 ). However, the applicability of Industry 4.0 concepts with each of these food trends has not been reviewed.…”

The fourth industrial revolution in the food industry—part II: Emerging food trends

“…These advanced extraction methods can improve the yield, reduce process time, and maintain properties of the extracted compounds (Castro-Muñoz et al, 2022).…”

“…In addition to the fortification of food products, different types of processing and emerging technologies can be used to modify the textural properties of foods and to personalize foods for easier consumption (Castro-Muñoz et al, 2022;Ueland et al, 2020). High pressure processing, enzymatic treatments, and pulsed electric fields are examples of technologies that can be used to modify food texture (Aguilera & Park, 2016).…”

Effects of high‐pressure pretreatment on acid extraction of pectin from pomelo peel

“…Pomelo peels (albedo and flavedo) are primary by‐products of pomelo consumption and processing, representing approximately 30–65% (w/w) of the fruit (Methacanon et al, 2014; Guo et al, 2017; Liew et al, 2018). The challenge of agro‐food by‐products is not only their disposal but also their valorisation (Castro‐Muñoz et al, 2022). These wastes contain many natural compounds, which are of great economic value.…”