Eco-innovation in action: valorizing vegetable waste into high-value ingredients for sustainable applications
Circular economy concepts are inspiring the global community by creating new business opportunities that transform waste into wealth and energy. Processing industries generate significant quantities of vegetable waste (VW) in the form of peels, seeds, and pomace. Improper disposal of this waste pose...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-04-01
|
| Series: | Frontiers in Sustainable Food Systems |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2025.1507120/full |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849702220357959680 |
|---|---|
| author | Swetha Balakrishnan Indu Rani Chandrasekaran Ramalingam Jegadeesan Kalaiyarasi Ramachandran Ashok Kumar Govindasamy Gurusamy Kandasamy |
| author_facet | Swetha Balakrishnan Indu Rani Chandrasekaran Ramalingam Jegadeesan Kalaiyarasi Ramachandran Ashok Kumar Govindasamy Gurusamy Kandasamy |
| author_sort | Swetha Balakrishnan |
| collection | DOAJ |
| description | Circular economy concepts are inspiring the global community by creating new business opportunities that transform waste into wealth and energy. Processing industries generate significant quantities of vegetable waste (VW) in the form of peels, seeds, and pomace. Improper disposal of this waste poses significant challenges to the environment, ecology, economy, and food security. However, these by-products are rich in valuable biomolecules. In recent years, research has increasingly focused on converting these low-value agricultural residues into high-value functional ingredients. These biomolecules can be extracted and utilized in various applications, including food, feed, nutraceuticals, dietary supplements, and energy. While most previous work has focused on food waste from a holistic perspective, studies on VW valorization are relatively limited, primarily concentrating on biomass conversion and the extraction of bioactive compounds. However, several niche areas remain unexplored due to a lack of research in the global arena. This review explores the most promising methods for valorizing VW across both food and non-food sectors while also addressing the challenges in implementing these approaches. Such sustainable valorization contributes to meeting the Sustainable Development Goals (SDGs) of the United Nations (UN). |
| format | Article |
| id | doaj-art-f7cbfe55e8d844d0baefeee8eb2f5b3f |
| institution | DOAJ |
| issn | 2571-581X |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Sustainable Food Systems |
| spelling | doaj-art-f7cbfe55e8d844d0baefeee8eb2f5b3f2025-08-20T03:17:43ZengFrontiers Media S.A.Frontiers in Sustainable Food Systems2571-581X2025-04-01910.3389/fsufs.2025.15071201507120Eco-innovation in action: valorizing vegetable waste into high-value ingredients for sustainable applicationsSwetha Balakrishnan0Indu Rani Chandrasekaran1Ramalingam Jegadeesan2Kalaiyarasi Ramachandran3Ashok Kumar Govindasamy4Gurusamy Kandasamy5Department of Vegetable Science, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Coimbatore, IndiaDepartment of Vegetable Science, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Coimbatore, IndiaDepartment of Biotechnology, Center for Plant Biotechnology and Molecular Biology, Tamil Nadu Agricultural University, Coimbatore, IndiaDepartment of Oil Seeds, Tamil Nadu Agricultural University, Coimbatore, IndiaDepartment of Vegetable Science, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Coimbatore, IndiaDepartment of Food Process Engineering, Agriculture Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore, IndiaCircular economy concepts are inspiring the global community by creating new business opportunities that transform waste into wealth and energy. Processing industries generate significant quantities of vegetable waste (VW) in the form of peels, seeds, and pomace. Improper disposal of this waste poses significant challenges to the environment, ecology, economy, and food security. However, these by-products are rich in valuable biomolecules. In recent years, research has increasingly focused on converting these low-value agricultural residues into high-value functional ingredients. These biomolecules can be extracted and utilized in various applications, including food, feed, nutraceuticals, dietary supplements, and energy. While most previous work has focused on food waste from a holistic perspective, studies on VW valorization are relatively limited, primarily concentrating on biomass conversion and the extraction of bioactive compounds. However, several niche areas remain unexplored due to a lack of research in the global arena. This review explores the most promising methods for valorizing VW across both food and non-food sectors while also addressing the challenges in implementing these approaches. Such sustainable valorization contributes to meeting the Sustainable Development Goals (SDGs) of the United Nations (UN).https://www.frontiersin.org/articles/10.3389/fsufs.2025.1507120/fullvegetable wastevolarisationfood securitybioindicatorsgut microbiomebiosorbants |
| spellingShingle | Swetha Balakrishnan Indu Rani Chandrasekaran Ramalingam Jegadeesan Kalaiyarasi Ramachandran Ashok Kumar Govindasamy Gurusamy Kandasamy Eco-innovation in action: valorizing vegetable waste into high-value ingredients for sustainable applications Frontiers in Sustainable Food Systems vegetable waste volarisation food security bioindicators gut microbiome biosorbants |
| title | Eco-innovation in action: valorizing vegetable waste into high-value ingredients for sustainable applications |
| title_full | Eco-innovation in action: valorizing vegetable waste into high-value ingredients for sustainable applications |
| title_fullStr | Eco-innovation in action: valorizing vegetable waste into high-value ingredients for sustainable applications |
| title_full_unstemmed | Eco-innovation in action: valorizing vegetable waste into high-value ingredients for sustainable applications |
| title_short | Eco-innovation in action: valorizing vegetable waste into high-value ingredients for sustainable applications |
| title_sort | eco innovation in action valorizing vegetable waste into high value ingredients for sustainable applications |
| topic | vegetable waste volarisation food security bioindicators gut microbiome biosorbants |
| url | https://www.frontiersin.org/articles/10.3389/fsufs.2025.1507120/full |
| work_keys_str_mv | AT swethabalakrishnan ecoinnovationinactionvalorizingvegetablewasteintohighvalueingredientsforsustainableapplications AT induranichandrasekaran ecoinnovationinactionvalorizingvegetablewasteintohighvalueingredientsforsustainableapplications AT ramalingamjegadeesan ecoinnovationinactionvalorizingvegetablewasteintohighvalueingredientsforsustainableapplications AT kalaiyarasiramachandran ecoinnovationinactionvalorizingvegetablewasteintohighvalueingredientsforsustainableapplications AT ashokkumargovindasamy ecoinnovationinactionvalorizingvegetablewasteintohighvalueingredientsforsustainableapplications AT gurusamykandasamy ecoinnovationinactionvalorizingvegetablewasteintohighvalueingredientsforsustainableapplications |