Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
Quality, Safety, and Bioactivity of Plant Foods, CEBAS-CSIC, 30100 Murcia, Spain.
J Agric Food Chem. 2022 Jun 15;70(23):6785-6786. doi: 10.1021/acs.jafc.2c03433.
Sustainable food production, waste minimization, and valorization are critical concerns for the agricultural and food industry considering their environmental, social, and economic impacts. Foods are processed to prolong shelf life, make products available out of season, produce new products, and improve nutritional value. During processing, a significant amount of waste is generated, which attracts the attention of scientists and industrialists to valorize the value-added components, including dietary fibers, proteins, and bioactive components. This special issue focuses on the latest developments in waste valorization, covering different industries and methodologies. Within the special issue, waste valorization of some specific food groups, including fruit juice wastes, honeybee byproducts, soybean processing waste, grape pomace materials, and olive mill solid waste, are evaluated. On the other hand, novel approaches to valorizing agricultural wastes and their applications, also covering the recovery of natural pigments with potential health effects, are considered. Besides, nanotechnological and microbial bioconversion methods are used to improve the bioavailability and bioactivity of phytochemicals derived from wastes. It can be concluded that there are still some challenges in waste management and valorization concerning economic, safety, sensory, consumer acceptance, and regulative aspects, and further research is required to overcome these challenges and improve the quality and quantity of value-added products obtained from agricultural wastes and byproducts.
可持续的粮食生产、减少浪费和提高资源利用率是农业和食品工业面临的关键问题，因为这些问题涉及到环境、社会和经济等方面的影响。食品加工的目的是延长保质期、使产品在非季节供应、生产新产品和提高营养价值。在加工过程中，会产生大量的废物，这引起了科学家和工业界的关注，他们希望能够提高附加值成分的利用率，包括膳食纤维、蛋白质和生物活性成分。本特刊重点介绍了废物增值利用的最新进展，涵盖了不同的行业和方法。在特刊中，评估了一些特定食品组别的废物增值利用，包括果汁废物、蜂蜜副产品、大豆加工废物、葡萄渣材料和橄榄磨固体废物。另一方面，还考虑了一些新的农业废物增值利用方法及其应用，包括具有潜在健康影响的天然色素的回收。此外，还利用纳米技术和微生物生物转化方法来提高废物中植物化学物质的生物利用度和生物活性。可以得出结论，在废物管理和增值利用方面，仍然存在一些经济、安全、感官、消费者接受度和监管方面的挑战，需要进一步研究来克服这些挑战，提高从农业废物和副产品中获得的附加值产品的质量和数量。
