Valorisation of Agro-Industrial By-Products Through Fermentation or Eco-Friendly Techniques

Dear Colleagues,

The reuse and valorization of the by-products of the agro-food industry represents a functional strategy to reduce waste along the production chain, contain costs, and obtain new matrices that can be reused as “co-products”. Indeed, agro-food by-products provide a source of bioactive molecules that can be effectively recovered and valorized across various application sectors, including food, cosmetics, pharmaceuticals, and animal feeds. Although several conventional strategies have been proposed for the recovery of these by-products, green technologies are playing an increasingly important role from the perspective of sustainability and the transition towards circular models. In this context, fermentation, based on the use of microbial cultures, appears to be a low-cost and low-energy process capable of generating highly added-value products from residual matrices. Biotransformation enables the desired changes, such as improved microbiological safety, nutritional and sensory properties, and extended shelf-life, and fermentation, therefore, represents a promising technological strategy to produce new foods and/or functional ingredients, contributing significantly to the implementation of a sustainable circular model.

Dr. Paola Foti
Dr. Flora Valeria Romeo
Guest Editors

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