Meduri Swapna Sree, Mudawath Sujatha, Butti Prabhakar, Kanneboina Soujanya, Tattepalli Sucharita Devi, Thoomati Supraja, Rathod Neela Rani, Kuna Aparna, Lavuri Krishna, Darshanoju Srinivasa Chary, Kalaivanan Kanmani
Department of Food and Nutrition, Post Graduate and Research Centre, PJTAU, Rajendranagar, 500030 Hyderabad, India.
National Institute of Nutrition, 500007 Hyderabad, India.
Food Technol Biotechnol. 2025 Jun;63(2):190-205. doi: 10.17113/ftb.63.02.25.8962.
Waste management in the food manufacturing sector has become one of the most challenging aspects globally owing to the generation of enormous quantities of by-products, such as peels, seeds and undesirable flesh at various stages of the processing chain. However, these plant by-products are rich in important compounds particularly polyphenols and bioactive substances that significantly affect human health and can be utilised in numerous sectors as new, low-cost and economical raw ingredients. The aim of this review paper is to discuss various methods of valorising food waste, concentrating on upcycling, aquafaba, coffee silver skin, propolis, wine lees and avocado waste. Food waste is a substantial global issue, with the potential to affect food security, environment and economy. Upcycling is highlighted as a means to tackle food waste by repurposing high-value by-products such as fruit and vegetable residues. Aquafaba, a vegan alternative to egg white, is produced from chickpeas and has various culinary applications. Coffee silver skin, a by-product of coffee production, contains bioactive compounds that can be extracted and used in functional foods. Propolis, a resinous substance collected by bees, is rich in bioactive compounds with health benefits. Wine lees, a by-product of winemaking, can be processed to extract phenolic compounds and produce value-added products. Avocado waste valorisation focuses on converting avocado by-products into valuable products for various industries. The sustainable valorisation of food waste offers numerous benefits, such as reducing waste output, generating revenue and promoting resource efficiency. Collaboration between stakeholders is essential to advance research and implement sustainable management practices for food waste valorisation to achieve the Sustainable Development Goals (SDGs). Challenges such as scaling-up, regulatory frameworks, logistics, food safety and environmental impact must be addressed to effectively valorise food waste.
由于在加工链的各个阶段会产生大量副产品，如果皮、种子和不良果肉，食品制造业的废物管理已成为全球最具挑战性的方面之一。然而，这些植物副产品富含重要化合物，特别是多酚和生物活性物质，它们对人类健康有重大影响，并且可以作为新的低成本且经济的原料在众多领域得到利用。本文献综述的目的是讨论食品废物增值的各种方法，重点关注升级改造、鹰嘴豆蛋白、咖啡银皮、蜂胶、酒糟和鳄梨废物。食品废物是一个重大的全球性问题，有可能影响粮食安全、环境和经济。升级改造被视为一种通过将水果和蔬菜残渣等高价值副产品重新利用来解决食品废物问题的手段。鹰嘴豆蛋白是蛋清的纯素替代品，由鹰嘴豆制成，有多种烹饪用途。咖啡银皮是咖啡生产的副产品，含有可提取并用于功能性食品的生物活性化合物。蜂胶是蜜蜂采集的树脂状物质，富含具有健康益处的生物活性化合物。酒糟是酿酒的副产品，可以进行加工以提取酚类化合物并生产增值产品。鳄梨废物的增值重点在于将鳄梨副产品转化为适用于各个行业的有价值产品。食品废物的可持续增值有诸多益处，如减少废物产出、创收和提高资源利用效率。利益相关者之间的合作对于推进研究和实施食品废物增值的可持续管理实践以实现可持续发展目标至关重要。必须应对扩大规模、监管框架、物流、食品安全和环境影响等挑战，以有效地实现食品废物的增值。
