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Review
. 2020 Jan 24;25(3):510.
doi: 10.3390/molecules25030510.

Bioactives From Agri-Food Wastes: Present Insights and Future Challenges

Sana Ben-Othman  1 , Ivi Jõudu  1   2 , Rajeev Bhat  1
Affiliations
Review

Bioactives From Agri-Food Wastes: Present Insights and Future Challenges

Sana Ben-Othman et al. Molecules. .

Abstract

Sustainable utilization of agri-food wastes and by-products for producing value-added products (for cosmetic, pharmaceutical or food industrial applications) provides an opportunity for earning additional income for the dependent industrial sector. Besides, effective valorisation of wastes/by-products can efficiently help in reducing environmental stress by decreasing unwarranted pollution. The major focus of this review is to provide comprehensive information on valorisation of agri-food wastes and by-products with focus laid on bioactive compounds and bioactivity. The review covers the bioactives identified from wastes and by-products of plants (fruits, exotic fruits, vegetables and seeds), animals (dairy and meat) and marine (fish, shellfish seaweeds) resources. Further, insights on the present status and future challenges of sustainably utilizing agri-food wastes/by-products for value addition will be highlighted.

Keywords: bioactive compounds; bioactivity; phytochemicals; sustainability; waste valorisation.

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Conflict of interest statement

The authors declare no conflict of interests in this review.

Figures

Figure 1
Figure 1
Graphical extract indicating valorisation of food waste based on the concept of biorefinery (reproduced from [7] with permission from Elsevier License number; 4681870689768; dt. Oct 04, 2019)
Figure 2
Figure 2
An integrated biorefinery model for fruit processing waste (FPW). As per the authors, this model is based on ‘fractionation strategy’ to improve the cost-efficiency of FPW valorization. Recovery of lipids from fruit kernels can be followed by extraction of proteins and polyphenols. Peels and pomace can be used for the recovery of soluble dietary fibers like pectin and polyphenols in one step extraction followed by alcoholic precipitation (reproduced from [8] with permission from Elsevier License number 4681860844753; dt. Oct 04, 2019).
Figure 3
Figure 3
Schematic representation summarizing key technical development factors and potential applications of agri-food wastes and by-products valorisation.
See this image and copyright information in PMC

References

    1. Bhat R. Sustainability Challenges in Agro-Food Sector. Wiley Blackwell Publishers; West Sussex, UK: 2017. p. 720.
    1. FAO (Food and Agriculture Organisation of the United Nations) Food Wastage Footprint Impacts on Natural Resources. [(accessed on 6 December 2019)]; Available online: http://www.fao.org/3/i3347e/i3347e.pdf.
    1. FAO (Food and Agriculture Organisation of the United Nations) Global Initiative on Food Loss and Waste Reduction. [(accessed on 25 September 2019)]; Available online: http://www.fao.org/3/a-i4068e.pdf.
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    1. Matwijczuk A., Zając G., Kowalski R., Kachel-Jakubowska M., Gagoś M. Spectroscopic studies of the quality of fatty acid methyl esters derived from waste cooking oil. Pol. J. Environ. Stud. 2017;26:2643–2650. doi: 10.15244/pjoes/70431. - DOI

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