Lamonaca Antonella, De Angelis Elisabetta, Monaci Linda, Pilolli Rosa
Institute of Sciences of Food Production, National Research Council of Italy (CNR-ISPA), 70126 Bari, Italy.
Department of Soil, Plant and Food Sciences, University Aldo Moro-Bari, 70126 Bari, Italy.
Foods. 2025 Jan 28;14(3):424. doi: 10.3390/foods14030424.
The growth of the human population worldwide has increased food demand, generating the massive production of foods and consequently causing enormous production of waste every year. The indiscriminate exploitation of the already limited natural resources has also generated serious environmental and economic crises. The use, or reuse, of waste or by-products represents a viable solution to constrain the problem by promoting alternative routes of exploitation with multiple food and biotechnological applications. This review focuses on the most recent advances in the valorization of food by-products, with specific reference to legume-derived by-products. The main technological solutions for reintroducing and/or valorizing food waste are reported together with a critical discussion of the main pros and cons of each alternative, supported by practical case studies whenever available. First, the possibility to exploit the by-products as valuable sources of functional compounds is presented by reviewing both conventional and innovative extraction techniques tailored to provide functional extracts with multiple food, pharmaceutical, and biotechnological applications. Second, the possibility to valorize the by-products as novel food ingredients by inclusion in different formulations, either as a whole or as hydrolyzed/fermented derivatives, is also presented and discussed. To the best of our knowledge, several of the technological solutions discussed have found only limited applications for waste or by-products derived from the legume production chain; therefore, great efforts are still required to gain the full advantages of the intrinsic potential of pulse by-products.
全球人口的增长增加了食物需求，导致食品大量生产，从而每年产生大量废弃物。对本就有限的自然资源的滥采滥伐还引发了严重的环境和经济危机。利用或再利用废弃物或副产品是一种可行的解决方案，通过促进具有多种食品和生物技术应用的替代开发途径来解决这一问题。本综述聚焦于食品副产品增值利用的最新进展，特别提及豆类衍生副产品。报告了重新引入和/或使食品废弃物增值的主要技术解决方案，并对每种方案的主要优缺点进行了批判性讨论，如有实际案例研究则加以支持。首先，通过回顾为提供具有多种食品、制药和生物技术应用的功能性提取物而量身定制的传统和创新提取技术，介绍了将副产品用作功能性化合物宝贵来源的可能性。其次，还介绍并讨论了将副产品作为新型食品成分纳入不同配方的可能性，无论是作为整体还是作为水解/发酵衍生物。据我们所知，所讨论的几种技术解决方案在豆类生产链产生的废弃物或副产品中的应用还很有限；因此，仍需付出巨大努力才能充分利用豆类副产品的内在潜力。
