Innovative Uses of Agricultural By-Products in the Food and Beverage Sector: A Review
Overview
A recent review appears in Food Chemistry Advances (December 2024). This review shows that by-products from agriculture hold value. Farmers often throw away peels, hulls, seeds, and pulp. Now, these parts serve as resources that boost sustainability. They help build a circular economy.
Key Innovations and Technologies
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Advanced Processing Techniques:
The review links processing methods with simple steps. Enzymatic treatments, microwave extraction, fermentation, and chromatography (GC–MS and HPLC-DAD) help recover bioactive compounds. These techniques connect closely with efficient recovery and clear results. -
Bioactive Compounds and Functional Ingredients:
By-products hold antioxidants, fiber, vitamins, and nutraceuticals. They connect smoothly with food additives and functional foods. Using these parts can raise the nutrition and appeal of food. -
Eco-Friendly Packaging:
Some agricultural residues now link with packaging ideas. They serve as sustainable materials. This switch helps reduce plastic use and cuts waste.
Environmental and Economic Benefits
Reusing agricultural waste cuts pollution and saves resources. It also meets the needs of a circular economy. Firms can lower waste costs while adding value. This method links business gains with natural and sustainable food production.
Challenges and Future Directions
The review links innovation with some challenges. Extraction yields need more work. Product safety, consumer trust, and production scale link as tough issues. Research and new methods can connect these gaps and bring by-products into food systems.
Conclusion
This review clearly links agricultural by-products with sustainable and valuable products in the food and beverage sector. It supports current trends in waste reuse and circular methods. Such moves align with global sustainability goals.
Keywords: agricultural by-products, food and beverage industry, bioactive compounds, circular economy, sustainable packaging, extraction technologies, value-added products.
Reference: Adugna H., Diriba Muleta M., Deso Abo L., et al. Innovative uses of agricultural by-products in the food and beverage sector: A review. Food Chemistry Advances, Vol 5, Dec 2024, Article 100838. DOI: 10.1016/j.focha.2024.100838.
(Open Access via ScienceDirect)
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