Innovative Uses of Agricultural By-Products in the Food and Beverage Sector: A 2024 Review
Source: Food Chemistry Advances, Volume 5, December 2024
Authors: Hirpha Adugna et al.
DOI: 10.1016/j.focha.2024.100838
Access: Open Access (Creative Commons)
Overview
By-products from farms are not waste. They are now seen as useful parts of food and drink processes. This review from 2024 shows ways to use peels, seeds, hulls, and pulp. New tech changes how we see these parts. The change fits global goals and a circular economy.
Key Highlights
- By-Products as Resources: Waste turns to useful ingredients.
- Technological Advances: Microwave extraction, enzymes, and fermentation aid the process. Tools like GC–MS and HPLC-DAD help find key compounds.
- New Product Development: By-products now serve in food additives, nutraceuticals, and eco-friendly packaging.
- Environmental Impact: Using these parts cuts waste and saves resources.
Innovative Applications
- Bioactive Compounds: Antioxidants, vitamins, and more come from fruit peels and seeds.
- Value-Added Ingredients: Enzymatic and fermented by-products make safe, tasty ingredients.
- Sustainable Packaging: Biomass helps build biopolymer packaging that cuts plastic use.
Challenges and Opportunities
- Processing Complexity: New tech must work well to extract and keep active compounds.
- Economic Viability: Ideas must scale to industrial levels and stay cost friendly.
- Regulatory Landscape: Food safety rules must be met to use these advances widely.
Conclusion
This review shows the strong role of farm by-products in sustainable food and drink. New extraction methods and processing turn waste into worth. This change supports a circular economy and lowers environmental harm.
For professionals in sustainable food and for organic supporters, this study gives clear steps. Farm by-products can drive innovation and green growth.
Read the full article: ScienceDirect
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