Minimizing hazardous impact of food waste in a circular economy – Advances in resource recovery through green strategies

Usmani, Zeba; Sharma, Minaxi; Awasthi, Abhishek Kumar; Sharma, Gauri Dutt; Cysneiros, Denise; Nayak, S.Chandra; Thakur, Vijay Kumar; Naidu, Ravi; Pandey, Ashok; Gupta, Vijai Kumar

doi:10.1016/j.jhazmat.2021.126154

Cited by 69 publications

(30 citation statements)

References 110 publications

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“…The recovery and valorization of compounds through green methodologies and from bioresidues, adding value to what would be wasted, corroborates the principles of a circular economy [ 99 ]. The circular economy is the concept related to the reduction, reuse, and recycling of food losses and wastes along the food supply chain [ 100 ].…”

Section: Value-added Compounds In the Development Of Innovative Food Productsmentioning

confidence: 74%

Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues

et al. 2021

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With the increasing demand for convenient and ready-to-eat foods, the use of antioxidants and preservative additives in foodstuff formulation is essential. In addition to their technological functions in food, bio-based additives confer beneficial properties for human health for having antioxidant capacity and acting as antimicrobial, antitumor, and anti-inflammatory agents, among others. The replacement of preservatives and other additives from synthetic origin, usually related to adverse effects on human health, faces some challenges such as availability and cost. An opportunity to obtain these compounds lies in the food industry itself, as a great variety of food waste has been identified as an excellent source of high value-added compounds. Large amounts of seeds, fibrous strands, peel, bagasse, among other parts of fruits and vegetables are lost or wasted during industrial processing, despite being rich sources of bioactive compounds. From a circular economy perspective, this work reviewed the main advances on the recovery of value-added compounds from food industry bioresidues for food application. Bioactive compounds, mainly phenolic compounds, have been largely obtained, mostly from seeds and peels, and have been successfully incorporated into foods. Additionally, alternative and eco-friendly extraction techniques, as ultrasound and microwave, have showed advantages in extracting antioxidant and preservatives compounds.

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Section: Value-added Compounds In the Development Of Innovative Food Productsmentioning

confidence: 74%

Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues

et al. 2021

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“…The research methodology adopted in this study is an SLR, with a chosen approach following the procedures of recent studies on the CE of food waste (Dhir et al, 2020; C. J. C. Jabbour, Fiorini, Ndubisi, Queiroz, & Piato, 2020; Usmani et al, 2021). SLR points out an overview of relevant literature through bibliometric studies (Fahimnia, Sarkis, & Davarzani, 2015) and content analysis (Bardin, 1977) to propose relevant lessons and guidelines for future research (Bhimani, Mention, & Barlatier, 2019) in a specific area.…”

Section: Methodsmentioning

confidence: 99%

Circular economy of waste in agrifood supply chain: A review

Ouro‐Salim

Guarnieri

2022

Thunderbird Intl Bus Rev

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Through a systematic literature review (SLR), this study aims to analyze the progress achieved in international literature regarding the circular economy (CE) of food waste. As a result, we realized that most of the authors considered had proposed different mathematical models, chemical and thermal treatment methods, statistical, and conceptual frameworks, besides that quantitative and qualitative studies to explain the processes related to the waste and CE in the agrifood sector. Furthermore, in business, management, and accounting, the CE of food waste focuses on added value and optimizing energy use rather than approaching the principles of reduction, reuse, and recycling. This study constitutes a first attempt at understanding the CE of food waste in business, management, and accounting fields of knowledge. This SLR can assist decision-makers, managers, and governments to formulate policies and strategies to effectively implement CE in agrifood supply chains.

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Section: Introductionmentioning

confidence: 99%

“…In recent years, environmental sustainability has become one of the key features of the broader concept of sustainable development [ 1 , 2 ]. In particular, a great effort is spent to reduce waste deriving from agricultural and food processing procedures in a circular economy perspective, meaning the recycle and reuse of waste material as the feedstock for production of new ones [ 1 ]. Agricultural waste, intended as the not-edible parts derived from food processing, can indeed represent a source of high-value-added products that can be exploited in several fields [ 1 , 2 ].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Power on Dermal Cells by Textiles Dyed with an Onion (Allium cepa L.) Skin Extract

Volpi,

Bartolini,

Brighenti

et al. 2021

Antioxidants

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In this study, the phenol loading and antioxidant activity of wool yarn prepared with the aqueous extract of onion (Allium cepa L.) skin was enhanced by implementing the dyeing process with the use of alum as a mordant. Spectrophotometric and chromatographic methods were applied for the characterization of polyphenolic substances loaded on the wool yarn. The antioxidant/anti-inflammatory properties were evaluated by determining the level of intra- and extra-cellular reactive oxygen species (ROS) production in keratinocytes and dermal fibroblasts pre-treated with lipopolysaccharide put in contact with artificial sweat. An elevated dye uptake on wool was observed for the pre-mordanted sample, as demonstrated by high absorbance values in the UV-Visible spectral range. Chromatographic results showed that protocatechuic acid and its glucoside were the main phenolic acid released in artificial sweat by the wool yarns, while quercetin-4′-glucoside and its aglycone quercetin were more retained. The extract released from the textile immersed in artificial sweat showed a significant reducing effect on the intra-and extracellular ROS levels in the two cell lines considered. Cytofluorimetric analyses demonstrated that the selected mordant was safe at the concentration used in the dyeing procedure. Therefore, alum pre-mordanted textiles dyed with onion-skin extracts may represent an interesting tool against skin diseases.

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Minimizing hazardous impact of food waste in a circular economy – Advances in resource recovery through green strategies

Cited by 69 publications

References 110 publications

Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues

Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues

Circular economy of waste in agrifood supply chain: A review

Antioxidant Power on Dermal Cells by Textiles Dyed with an Onion (Allium cepa L.) Skin Extract

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