Castro-Muñoz Roberto, Díaz-Montes Elsa, Gontarek-Castro Emilia, Boczkaj Grzegorz, Galanakis Charis M
Tecnologico de Monterrey, Campus Toluca, San Antonio Buenavista, Toluca de Lerdo, Mexico.
Gdansk University of Technology, Faculty of Chemistry, Department of Process Engineering and Chemical Technology, Gdansk, Poland.
Compr Rev Food Sci Food Saf. 2022 Jan;21(1):46-105. doi: 10.1111/1541-4337.12894. Epub 2021 Dec 26.
Industries in the agro-food sector are the largest generators of waste in the world. Agro-food wastes and by products originate from the natural process of senescence, pretreatment, handling, and manufacturing processes of food and beverage products. Notably, most of the wastes are produced with the transformation of raw materials (such as fruits, vegetables, plants, tubers, cereals, and dairy products) into different processed foods (e.g., jams, sauces, and canned fruits/vegetables), dairy derivatives (e.g., cheese and yogurt), and alcoholic (e.g., wine and beer) and nonalcoholic beverages (e.g., juices and soft drinks). Current research is committed not only to the usage of agro-food wastes and by products as a potential source of high-value bioactive compounds (e.g., phenolic compounds, anthocyanins, and organic acids) but also to the implementation of emerging and innovative technologies that can compete with conventional extraction methods for the efficient extraction of such biomolecules from the residues. Herein, specific valorization technologies, such as membrane-based processes, microwave, ultrasound, pulsed electric-assisted extraction, supercritical/subcritical fluids, and pressurized liquids, have emerged as advanced techniques in extracting various added-value biomolecules, showing multiple advantages (improved extraction yields, reduced process time, and protection to the bioactive properties of the compounds). Hence, this comprehensive review aims to analyze the ongoing research on applying such techniques in valorization protocols. A last-five-year review, together with a featured analysis of the relevant findings in the field, is provided.
农业食品行业是全球最大的废弃物产生源。农业食品废弃物及副产品源自食品和饮料产品的自然衰老过程、预处理、处理及制造过程。值得注意的是，大多数废弃物产生于原材料（如水果、蔬菜、植物、块茎、谷物和乳制品）转化为不同加工食品（如果酱、调味汁和罐装水果/蔬菜）、乳制品衍生物（如奶酪和酸奶）以及酒精饮料（如葡萄酒和啤酒）和非酒精饮料（如果汁和软饮料）的过程中。当前的研究不仅致力于将农业食品废弃物及副产品用作高价值生物活性化合物（如酚类化合物、花青素和有机酸）的潜在来源，还致力于采用新兴的创新技术，这些技术能够与传统提取方法竞争，以从残留物中高效提取此类生物分子。在此，基于膜的工艺、微波、超声、脉冲电辅助提取、超临界/亚临界流体和加压液体等特定增值技术已成为提取各种附加值生物分子的先进技术，展现出多种优势（提高提取产率、缩短工艺时间以及保护化合物的生物活性）。因此，本综述旨在分析在增值方案中应用此类技术的现有研究。本文提供了过去五年的综述以及对该领域相关研究结果的重点分析。
