Innovative Uses of Agricultural By-Products in the Food and Beverage Sector: A Comprehensive Review

Source: Food Chemistry Advances, Volume 5, December 2024
Authors: Hirpha Adugna et al.
DOI: 10.1016/j.focha.2024.100838
Published by: Elsevier (Open Access)

Overview

Farmers leave many by-products behind. These include fruit peels, vegetable skins, seeds, and pulp. This review shows how to change these leftovers into key parts for food and drinks. The work focuses on green methods and a circular plan for use. New steps reduce waste and boost resource care.

Key Highlights

• Bioactive Compound Recovery: New microwave work helps pull good compounds from waste.
• Analytical Techniques: Tools like GC–MS and HPLC-DAD check these compounds in detail.
• Functional Ingredients and Nutraceuticals: Farm leftovers help make natural, healthy food extras.
• Sustainable Packaging: Waste materials also shape eco-friendly package options.

Technological Innovations

The review spotlights enzyme use, controlled fermentation, and modern extraction. These methods bring out more of the good compounds from the waste. They help boost the health effects of food ingredients.

Environmental and Economic Benefits

• Waste Reduction: Using leftovers cuts waste and lessens chemical use.
• Circular Economy Implementation: Recycling waste keeps the food chain green and efficient.

Challenges and Future Directions

Some challenges remain:

• Leftovers differ in their makeup.
• Lab tests need scaling to full production.
• New food parts must meet strict rules.

Researchers work to solve these matters and unlock more value from waste.

Conclusion

This review shows farm leftovers can turn into key food parts. Modern methods and green practices promise gains for food makers and our earth. The food sector may profit while caring for nature by using these ideas.

For those seeking green food system ideas, this review gives clear advice on turning farm leftovers into useful, eco-friendly goods.

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