Food Waste Biotransformation into Food Ingredients: A Brief Overview of Challenges and Opportunities
In today’s global context, challenges persist in preventing agri-food waste due to factors like limited consumer awareness and improper food-handling practices throughout the entire farm-to-fork continuum. Introducing a forward-thinking solution, the upcycling of renewable feedstock materials (i.e.,...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/21/3389 |
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| author | José Pinela Mikel Añibarro-Ortega Lillian Barros |
| author_facet | José Pinela Mikel Añibarro-Ortega Lillian Barros |
| author_sort | José Pinela |
| collection | DOAJ |
| description | In today’s global context, challenges persist in preventing agri-food waste due to factors like limited consumer awareness and improper food-handling practices throughout the entire farm-to-fork continuum. Introducing a forward-thinking solution, the upcycling of renewable feedstock materials (i.e., agri-food waste and by-products) into value-added ingredients presents an opportunity for a more sustainable and circular food value chain. While multi-product cascade biorefining schemes show promise due to their greater techno-economic viability, several biotechnological hurdles remain to be overcome at many levels. This mini-review provides a succinct overview of the biotechnological and societal challenges requiring attention while highlighting valuable food-grade compounds derived from biotransformation processes. These bio-based ingredients include organic acids, phenolic compounds, bioactive peptides, and sugars and offer diverse applications as antioxidants, preservatives, flavorings, sweeteners, or prebiotics in foodstuffs and other consumer goods. Therefore, these upcycled products emerge as a sustainable alternative to certain potentially harmful artificial food additives that are still in use or have already been banned from the industry. |
| format | Article |
| id | doaj-art-fd246885f3b74377b8ac92ca6af5c62e |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-fd246885f3b74377b8ac92ca6af5c62e2024-11-08T14:36:06ZengMDPI AGFoods2304-81582024-10-011321338910.3390/foods13213389Food Waste Biotransformation into Food Ingredients: A Brief Overview of Challenges and OpportunitiesJosé Pinela0Mikel Añibarro-Ortega1Lillian Barros2Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalIn today’s global context, challenges persist in preventing agri-food waste due to factors like limited consumer awareness and improper food-handling practices throughout the entire farm-to-fork continuum. Introducing a forward-thinking solution, the upcycling of renewable feedstock materials (i.e., agri-food waste and by-products) into value-added ingredients presents an opportunity for a more sustainable and circular food value chain. While multi-product cascade biorefining schemes show promise due to their greater techno-economic viability, several biotechnological hurdles remain to be overcome at many levels. This mini-review provides a succinct overview of the biotechnological and societal challenges requiring attention while highlighting valuable food-grade compounds derived from biotransformation processes. These bio-based ingredients include organic acids, phenolic compounds, bioactive peptides, and sugars and offer diverse applications as antioxidants, preservatives, flavorings, sweeteners, or prebiotics in foodstuffs and other consumer goods. Therefore, these upcycled products emerge as a sustainable alternative to certain potentially harmful artificial food additives that are still in use or have already been banned from the industry.https://www.mdpi.com/2304-8158/13/21/3389food sustainabilitybio-based ingredientsnatural food additiveslignocellulosic biomassbioconversionfermentation |
| spellingShingle | José Pinela Mikel Añibarro-Ortega Lillian Barros Food Waste Biotransformation into Food Ingredients: A Brief Overview of Challenges and Opportunities Foods food sustainability bio-based ingredients natural food additives lignocellulosic biomass bioconversion fermentation |
| title | Food Waste Biotransformation into Food Ingredients: A Brief Overview of Challenges and Opportunities |
| title_full | Food Waste Biotransformation into Food Ingredients: A Brief Overview of Challenges and Opportunities |
| title_fullStr | Food Waste Biotransformation into Food Ingredients: A Brief Overview of Challenges and Opportunities |
| title_full_unstemmed | Food Waste Biotransformation into Food Ingredients: A Brief Overview of Challenges and Opportunities |
| title_short | Food Waste Biotransformation into Food Ingredients: A Brief Overview of Challenges and Opportunities |
| title_sort | food waste biotransformation into food ingredients a brief overview of challenges and opportunities |
| topic | food sustainability bio-based ingredients natural food additives lignocellulosic biomass bioconversion fermentation |
| url | https://www.mdpi.com/2304-8158/13/21/3389 |
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