Turning Waste into Taste: Effective Upcycling of By-Products for Innovative Food Solutions§
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...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2025-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | https://hrcak.srce.hr/file/482600 |
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| author | Swapna Sree Meduri Sujatha Mudawath Prabhakar Butti Soujanya Kanneboina Sucharita Devi Tattepalli Supraja Thoomati Neela Rani Rathod Aparna Kuna Krishna Lavuri Srinivasa Chary Darshanoju Kanmani Kalaivanan |
| author_facet | Swapna Sree Meduri Sujatha Mudawath Prabhakar Butti Soujanya Kanneboina Sucharita Devi Tattepalli Supraja Thoomati Neela Rani Rathod Aparna Kuna Krishna Lavuri Srinivasa Chary Darshanoju Kanmani Kalaivanan |
| author_sort | Swapna Sree Meduri |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-935a934b15b94dc697ea1733f66f0bab |
| institution | DOAJ |
| issn | 1330-9862 1334-2606 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj-art-935a934b15b94dc697ea1733f66f0bab2025-08-20T03:11:39ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062025-01-0163219020510.17113/ftb.63.02.25.8962Turning Waste into Taste: Effective Upcycling of By-Products for Innovative Food Solutions§Swapna Sree Meduri0Sujatha Mudawath1Prabhakar Butti2Soujanya Kanneboina3Sucharita Devi Tattepalli4Supraja Thoomati5Neela Rani Rathod6Aparna Kuna7Krishna Lavuri8Srinivasa Chary Darshanoju9Kanmani Kalaivanan10Department of Food and Nutrition, Post Graduate and Research Centre, PJTAU, Rajendranagar, 500030 Hyderabad, IndiaDepartment of Food and Nutrition, Post Graduate and Research Centre, PJTAU, Rajendranagar, 500030 Hyderabad, IndiaNational Institute of Nutrition, 500007 Hyderabad, IndiaDepartment of Food and Nutrition, Post Graduate and Research Centre, PJTAU, Rajendranagar, 500030 Hyderabad, IndiaDepartment of Food and Nutrition, Post Graduate and Research Centre, PJTAU, Rajendranagar, 500030 Hyderabad, IndiaDepartment of Food and Nutrition, Post Graduate and Research Centre, PJTAU, Rajendranagar, 500030 Hyderabad, IndiaExtension Education Component, All India Coordinated Research Project on Women in Agriculture, Professor Jayashankar Telangana Agricultural University, 500030 Hyderabad, IndiaFood and Nutrition, MFPI-Quality Control Laboratory Rajendranagar, 500030 Hyderabad, IndiaInstitute of Rice Research (IRR), PJTAU, Rajendranagar, 500030 Hyderabad, IndiaDepartment of Statistics and Mathematics, College of Agriculture, PJTAU, Rajendranagar, 500030 Hyderabad, IndiaDepartment of Food Science and Nutrition, CSC & RI, TNAU, 625104 Madurai, IndiaWaste 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.https://hrcak.srce.hr/file/482600waste valorisationaquafabacoffee silver skinpropolisby-productssustainable development goals |
| spellingShingle | Swapna Sree Meduri Sujatha Mudawath Prabhakar Butti Soujanya Kanneboina Sucharita Devi Tattepalli Supraja Thoomati Neela Rani Rathod Aparna Kuna Krishna Lavuri Srinivasa Chary Darshanoju Kanmani Kalaivanan Turning Waste into Taste: Effective Upcycling of By-Products for Innovative Food Solutions§ Food Technology and Biotechnology waste valorisation aquafaba coffee silver skin propolis by-products sustainable development goals |
| title | Turning Waste into Taste: Effective Upcycling of By-Products for Innovative Food Solutions§ |
| title_full | Turning Waste into Taste: Effective Upcycling of By-Products for Innovative Food Solutions§ |
| title_fullStr | Turning Waste into Taste: Effective Upcycling of By-Products for Innovative Food Solutions§ |
| title_full_unstemmed | Turning Waste into Taste: Effective Upcycling of By-Products for Innovative Food Solutions§ |
| title_short | Turning Waste into Taste: Effective Upcycling of By-Products for Innovative Food Solutions§ |
| title_sort | turning waste into taste effective upcycling of by products for innovative food solutions§ |
| topic | waste valorisation aquafaba coffee silver skin propolis by-products sustainable development goals |
| url | https://hrcak.srce.hr/file/482600 |
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