From Industrial Food Waste to Bioactive Ingredients: A Review on the Sustainable Management and Transformation of Plant-Derived Food Waste

Jaouhari, Yassine; Travaglia, F.; Giovannelli, L.; Picco, A.; Oz, E.; Oz, F.; Bordiga, M.

doi:10.3390/foods12112183

Cited by 24 publications

(9 citation statements)

References 119 publications

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“…The European circular system is able to achieve a potential reduction of 71% in agricultural land use and 29% per capita in GHG emissions while still producing sufficient healthy foods. Other studies have shown that food waste and byproducts can be managed and valorized through a circular economic system [45,55]. In a circular economic system, food byproducts can safely be upcycled and reused for human consumption and/or industrial applications.…”

Section: Sustainable Grain Processing Systemmentioning

confidence: 99%

“…A number of bioconversion methods using either enzymes or microorganisms, along with other technologies such as microencapsulation, supercritical extraction, microwave-assisted extraction, ultrasound, and pulse electric field, could be utilized for efficient recovery and product quality. Details about the valorization of byproducts and waste from cereal processing and plant-derived food waste into valuable ingredients and products have been previously discussed in recent review articles [45,55].…”

Section: Sustainable Grain Processing Systemmentioning

confidence: 99%

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Insights into Grain Milling and Fractionation Practices for Improved Food Sustainability with Emphasis on Wheat and Peas

Abdel-Aal

2024

Foods

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Cereal grains and pulses are staple foods worldwide, being the primary supply of energy, protein, and fiber in human diets. The current practice of milling and fractionation yields large quantities of byproducts and waste, which are largely downgraded and end up as animal feeds or fertilizers. This adversely affects food security and the environment, and definitely implies an urgent need for a sustainable grain processing system to rectify the current issues, particularly the management of waste and excessive use of water and energy. The current review intends to discuss the limitations and flaws of the existing practice of grain milling and fractionation, along with potential solutions to make it more sustainable, with an emphasis on wheat and peas as common fractionation crops. This review discusses a proposed sustainable grain processing system for the fractionation of wheat or peas into flour, protein, starch, and value-added components. The proposed system is a hybrid model that combines dry and wet fractionation processes in conjunction with the implementation of three principles, namely, integration, recycling, and upcycling, to improve component separation efficiency and value addition and minimize grain milling waste. The three principles are critical in making grain processing more efficient in terms of the management of waste and resources. Overall, this review provides potential solutions for how to make the grain processing system more sustainable.

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Section: Sustainable Grain Processing Systemmentioning

confidence: 99%

Section: Sustainable Grain Processing Systemmentioning

confidence: 99%

Insights into Grain Milling and Fractionation Practices for Improved Food Sustainability with Emphasis on Wheat and Peas

Abdel-Aal

2024

Foods

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“…When in 2015 the European Commission adopted the first Circular Economy Action Plan, food waste management was identified as a priority [54]. The depletion of nonrenewable resources and the need for better management of post-production waste were identified as a criterion for sustainable production.…”

Section: Food Waste As Sustainable Raw Materialsmentioning

confidence: 99%

Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review

Krzyżostan,

Wawrzyńczak,

Nowak

2024

Sustainability

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In recent years, the sustainability of cosmetic products has received growing interest from the cosmetic industry and consumers due to the recommendation of the implementation of the circular economy and the European Green Deal. The sustainable development strategy takes into account the reduction of waste and energy consumption, and covers all processes of producing and using cosmetics, starting from the method of obtaining raw materials, through to the process of producing cosmetics bulk, to the selection of packaging. Particularly, the selection of raw materials has a large impact on sustainability of cosmetic emulsion. One way of resource recovery is the use of agro-food by-products and discarded waste to produce cosmetic raw materials, because most of them possess value-added bioactive compounds, such as enzymes and nutrients with high functionality. Their recovery may be performed by more sustainable extraction processes, leading to natural oils, extracts, polymers, phytosterols, vitamins, minerals, and unsaturated fatty acids. A relatively new and innovative form of designing sustainable and bioavailable cosmetic raw materials is fermentation, where bioferments are obtained from plant-based and food waste raw materials. In addition, optimization of the emulsification process by applying low-energy methods is a crucial step in obtaining sustainable cosmetics. This allows not only a reduction in the carbon footprint, but also the preservation of the valuable properties of the used raw materials. The following paper discusses methods of creating sustainable cosmetic emulsions with energy-saving procedures and by using raw materials from food waste and the fermentation process.

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“…It is important to note that, although waste is considered a negative result of a process, co-products can have a positive impact on the food supply chain, provided they are properly managed [28]. It is estimated that a reduction in agro-industrial waste of between 30 and 50% could increase the available food supply by at least 15% with the appropriate use of these fractions [29].…”

Section: The Importance Of Converting Fruit Agro-industry Waste Into ...mentioning

confidence: 99%

Valorization of Fruit Co-Product Flours for Human Nutrition: Challenges, Applications, and Perspectives

Lima,

Durazzo,

Lucarini

et al. 2023

Sustainability

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The fruit agro-industry is one of the sectors that stand out both in production and in the volume of losses along the supply chains, which has generated a strong concern from the nutritional, economic, social, and environmental points of view. This study is aimed at understanding the updated scenario of the conversion of fruit residues into value-added co-products, its main challenges, applications, and perspectives. For this, a literature review was conducted through Scielo, PubMed, Google Scholar, and ScienceDirect databases. The advanced search covered the period from 2018 to 2022. The evaluation of the articles showed that the drying process is an important step to obtain flours from fruit co-products with characteristics that can provide longer shelf life, practicality, and versatility of use, demonstrating great potential for inclusion in various food preparations; although difficulties persist around the technological characteristics of this raw material, they can confer a nutritional increase, in addition to the possibility of additional health benefits due to the presence of bioactive compounds and fibers inherent in these products. Indeed, although there is a long way to go in studies with co-products derived from residual fractions of fruits, strategies such as these contribute to the better management of losses along the agri-food chains while providing greater food and nutrition security for the global population on the path to sustainability.

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From Industrial Food Waste to Bioactive Ingredients: A Review on the Sustainable Management and Transformation of Plant-Derived Food Waste

Cited by 24 publications

References 119 publications

Insights into Grain Milling and Fractionation Practices for Improved Food Sustainability with Emphasis on Wheat and Peas

Insights into Grain Milling and Fractionation Practices for Improved Food Sustainability with Emphasis on Wheat and Peas

Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review

Valorization of Fruit Co-Product Flours for Human Nutrition: Challenges, Applications, and Perspectives

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