Valorization of agro-food by-products: Advancing sustainability and sustainable development goals 2030 through functional compounds recovery

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Bioscience Pub Date : 2024-09-27 DOI:10.1016/j.fbio.2024.105194

Tanveer Ahmad, Francesco Esposito, Teresa Cirillo

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Abstract

A large volume of food waste is produced while processing raw materials from the agro-food sector, including shells, skins, pulp, stems, seeds, etc. Disposing of these discarded materials in landfills or incinerators, which have detrimental environmental impacts, is expensive. However, despite this, food by-products may contain nutritional compounds that have a distinct market potential because they are abundant, inexpensive, and readily available. This review article discusses the effect of food waste on the environment and sustainability, with a particular focus on achieving the multiple goals of the sustainable development goals (SDGs) agenda 2030. A detailed process of food waste valorization has been described, starting from the recovery of functional compounds, including polyphenols, essential oils, pigments, bioactive compounds, and carotenoids from food by-products, extraction strategies, characterization, and finally, utilization of extracted compounds in the Food sector, pharmaceutical sector, food packaging and Cosmetic sector which ultimately increase in the global food market and fulfilling different goals from Sdgs agenda 2030.

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农产食品副产品的增值：通过回收功能性化合物推进可持续性和 2030 年可持续发展目标

在加工农产食品行业的原材料时，会产生大量的食物垃圾，包括外壳、皮、果肉、茎、种子等。将这些废弃物丢弃在垃圾填埋场或焚化炉中会对环境造成不利影响，而且成本高昂。然而，尽管如此，食品副产品中可能含有营养化合物，由于其数量丰富、价格低廉、易于获得，因此具有明显的市场潜力。这篇综述文章讨论了食物垃圾对环境和可持续发展的影响，尤其关注实现 2030 年可持续发展目标（SDGs）议程的多个目标。文章描述了食物垃圾价值化的详细过程，包括从食物副产品中回收功能性化合物（包括多酚、精油、色素、生物活性化合物和类胡萝卜素）、提取策略、表征，以及最后将提取的化合物用于食品行业、制药行业、食品包装和化妆品行业，最终增加全球食品市场，实现可持续发展目标 2030 议程中的不同目标。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.