Search Results (21)

Bio-based origin, biodegradability, and compostability represent distinct concepts, and promising laboratory results do not always translate biopolymer-based food packaging into industrial implementation. This review adopts a value-chain perspective to critically assess the transition of biopolymer-based food packaging from renewable feedstocks to commercial products and end-of-life management. It evaluates key stages of the entire value chain, including polymer production, processing technologies, economic feasibility, regulatory requirements, environmental performance, and waste-management strategies. Major barriers to commercialization include feedstock and material variability, production and purification costs, processing limitations, performance gaps, certification challenges, and insufficient recycling or composting infrastructure. Evidence from techno-economic and life cycle assessments indicate that successful implementation depends on integrated production systems, process optimization, co-product valorization, and realistic end-of-life scenarios. Advancing biopolymer packaging therefore requires coordinated development across the entire value chain rather than isolated improvements in polymer design. Full article

This study evaluates the feasibility of using coffee silverskin flour (CSF) as a milk cream replacer in full-fat ice cream to enhance its nutritional and functional profile. Two formulations were developed by replacing milk cream with CSF at levels of 15.78% (SSIC25) and 31.56% (SSIC50). Results showed a significant reduction (p < 0.05) in fat content, decreasing from 10.14 g/100 g in the control sample to 5.91 g/100 g in SSIC50. Concurrently, total dietary fiber increased significantly from 3.22 to 7.34 g/100 g. The incorporation of CSF also enriched the mineral profile, with calcium and potassium levels increasing by 27.77% and 38.56% in SSIC50, respectively. Bioactive compounds were notably enhanced; caffeine content reached 335.25 mg/100 g, and caffeic acid derivatives reached 69.51 mg/100 g in the highest substitution level. Physicochemical analysis revealed that overrun increased significantly from 29.2% to 52.17%, while the melting rate remained unaffected. Sensory evaluation indicated that although CSF increased bitterness and grittiness, the SSIC25 formulation maintained favorable consumer acceptance scores (>6.0). In conclusion, coffee silverskin flour serves as a sustainable, health-promoting ingredient for frozen desserts, with a 15.78% replacement level identified as the optimal threshold for balancing nutritional improvement and sensory acceptance. Full article

Agri-food by-products (BP) and BP-derived fractions are increasingly recognized as sources of functional and nutritional compounds (e.g., dietary fibers, proteins, waxes, phytosterols, phenolics, carotenoids) that can be upcycled into high-value food ingredients, to improve the sustainability of agri-food chains. This review provides a wide-ranging vision of the potential use of BP and BP-derived fractions in OG formulations, emphasizing the roles they can play (e.g., structuring agents, stabilizers, surfactants, physical scaffolds, fillers, sources of antioxidants), while offering mechanistic insights and science-based perspectives to support the rational design of tailor-made OGs for specific food applications. Particular attention is given to emerging areas including plant-based and hybrid products, and the valorization of insect BP and co-products. Finally, key gaps limiting BP-based OG design and application (e.g., effects on crystallization, interfacial phenomena, dispersion, scaffold/filler behavior, etc.) are identified and translated into a research roadmap and design guidelines for the formulation of tailor-made, scalable BP-based OGs. Full article

Xanthoceras sorbifolium (Yellowhorn) is an underutilized, multipurpose, climate-resilient oilseed with emerging food and industrial potential. This review consolidates current knowledge on its botany, agronomy, kernel composition, extraction technologies, protein and bioactive functionality, food uses, regulatory considerations, and sustainability challenges. Yellowhorn offers high-quality oil with ≈94% unsaturated fatty acids (notably 3.5–4% nervonic acid), while defatted kernel meal contains 31–37% protein (w/w). The matrix also carries bioactives such as tocopherols in the oil (70–530 mg/kg), phytosterols (1420–2970 mg/kg), and saponins (up to 11.62%), alongside flavonoid extracts that show promising antioxidant activity (DPPH EC₅₀ ≈ 10.7 µg/mL). Extraction methods, including cold pressing, solvent systems, and supercritical CO₂, present trade-offs in yield (≈87.8%, ≈60.4–98.04%, and ≈56.5–89.63% respectively), bioactive retention, and scalability, while co-product valorization can improve economic and environmental performance. Regulatory acceptance in the U.S. will likely depend on a refined-oil, specification-driven Generally Recognized as Safe (GRAS) pathway supported by compositional and toxicological evidence. Sustainability priorities include breeding improvements and supply-chain development on marginal lands, valorization of co-products, and integration of life cycle assessment (LCA), both of which are currently under-reported for Yellowhorn. Future directions emphasize process optimization for simultaneous oil-protein recovery, selective purification of functional lipids, encapsulation for stability, and human studies to substantiate claims. Collectively, Yellowhorn represents a promising climate-ready ingredient system requiring targeted research to enable safe, scalable, and sustainable adoption. Full article

Cultured meat (CM) is a promising alternative to conventional livestock production. However, its scalability is limited by the reliance on fetal bovine serum (FBS) in cell culture media (CCM). This study investigated protein hydrolysates derived from hemp flowers (HFs), hempseeds (HSs), hempseed protein (HP), shrimp (SH), and blue crab (BC) co-products as sustainable CCM supplements. Hydrolysates were produced by Alcalase^® enzymatic hydrolysis and tested on C2C12 murine myoblasts proliferation and viability. At the concentration of 11.7 mg/mL, no significant differences in cell viability were observed between hydrolysates and 10% FBS at 24 and 48 h. At 72 h post-treatment, 10% FBS resulted in the greatest increase in cell proliferation, whereas SH and BC treatments preserved a more physiological myoblastic morphology. Intracellular protein accumulation at 72 h in 10% FBS- and SH-treated cells was equal to 24.66 ± 1.37 and 18.79 ± 1.99 µg/mg, respectively, and 5.75 ± 2.32 µg/mg in BC while hemp-derived hydrolysates exhibited limited intracellular protein utilization. All hydrolysates significantly enhanced intracellular antioxidant activity compared with FBS (5.83 ± 1.12 µmol FeSO₄/mg). Although further studies are required to assess long-term performance and large-scale applicability, these findings demonstrate the short-term potential of plant- and marine-derived co-products as sustainable CCM supplements, particularly for enhancing the antioxidant profile of cell biomass. Full article

This study demonstrates a sustainable, integrated pathway for valorizing carrot processing by-products through solvent-free lycopene recovery. The approach combines optimized infrared dehydration with ultrasound-assisted extraction using edible oils. Drying kinetics were modeled at multiple temperatures, with the Midilli model providing the best fit (R² > 0.99), enabling accurate prediction of moisture content removal while preserving bioactive compounds. Optimization via Box–Behnken design identified efficient extraction conditions (49.7–60 °C, 10 mL/g, 60 min), achieving lycopene equivalent (LE) yields of 3.07 to 5.00 mg/kg oil. Sunflower and blended oils showed comparable performance under maximum sonication power (240 W), with strong agreement between predicted and experimental yields. The process generated two valuable outputs: a functional lycopene-enriched oil and an exhausted carrot powder co-product, the latter retaining its crude fiber content despite other compositional changes. This research presents a scalable, green methodology that aligns with circular economy principles, transforming agro-industrial waste into functional food ingredients without organic solvents. Thus, the developed approach establishes a transferable model for the sustainable valorization of carotenoid-rich residues, contributing directly to greener food production systems. By providing a practical technological framework to convert waste into wealth, this work supports the fundamental transition toward a circular bioeconomy. Full article

The historical co-production of olive oil and wine has influenced the Mediterranean landscape and economy. Olive oil and wine production generates substantial organic waste, including olive pomace, grape pomace, and wastewater, which poses environmental challenges if untreated. These byproducts contain bioactive compounds, including polyphenols, such as hydroxytyrosol, resveratrol, and flavonoids, which possess antioxidant and anti-inflammatory properties, making them valuable for the development of functional foods and nutraceuticals. A combined waste valorization strategy can enhance bioactive compound recovery and align it with circular economic principles. The incorporation of olive oil and wine byproducts into food matrices, such as bread, pasta, dairy products, baked goods, chocolates, beverages, and processed items, has been explored to enhance antioxidant content, dietary fiber, and nutritional value. However, successful integration depends on maintaining acceptable sensory qualities and addressing the technical challenges in extraction, processing, and regulatory compliance. Realizing the potential benefits of dual valorization requires a systemic shift integrating scientific innovation, regulatory adaptability, and consumer engagement, guided by evidence, transparent communication, and inclusive governance to ensure that sustainability goals translate into environmental, economic, and public health outcomes. Full article

The pellicle is a coproduct of kombucha beverage production without economic value. This material is based on cellulose produced from bacteria and has better physical properties than cellulose isolated from plants. This review systematically analyzed the research literature about pellicle (KBC—kombucha bacteria cellulose) valorization. In general, KBC has been used in food applications, especially as a packaging ingredient to improve the physical properties of biopolymer-based films, as well as to manufacture packaging materials based on KBC. In addition, some studies have investigated the potential of KBC to encapsulate food ingredients or as a food additive. Furthermore, KBC has been used in nonfood applications with a special interest in the development of materials for textile and medical applications and as a substitute for disposable materials (e.g., spoons). Although the literature shows promising results, it is necessary to increase the production scale of this material, as well as to analyze its economic viability. It is also necessary to establish quality standards and international regulations for KBC with respect to its different food and nonfood applications. Full article

Date palm trees (Phoenix dactylifera L.) are traditionally cultivated in South-West Asia and North Africa for date fruit consumption, although in recent years, its consumption has increased worldwide, and its cultivation has spread to other areas of America, sub-Saharan Africa, Oceania, and Southern Europe. During date fruit processing, several types of by-products are generated, such as low-quality dates or seeds, which along with date fruit, represent an excellent source of dietary fiber and bioactive compounds such as flavonoids, tannins, carotenoids, tocopherols, and tocotrienols. Therefore, this review provides information on the processing of dates fruit and the value-added by-products generated from them as well as their applications in different types of foods for the development of foods with an enhanced nutritional and functional profile. The incorporation of date fruit and their co-products in food formulations will help to cover the current consumer demands for foods made with ingredients of natural origin and with health properties beyond the merely nutritional. Full article

The large amount of waste generated by the orange juice industry has sparked the interest of many researchers in incorporating recycling systems and following a much more sustainable circular economy model. This work proposes the valorization of the co-product generated in the orange juice extraction industry after freeze-drying for its subsequent reuse as a natural ingredient in the food industry. In addition, the possible protective effect of gum Arabic and corn starch esterified with octenyl succinic groups, in proportions optimised in previous studies 0.25 and 0.45 g/g orange co-product dry solutes, on the main bioactive compounds of orange peel during the freeze-drying process has been studied. The samples were characterised for their content of vitamin C (ascorbic and dehydroascorbic acids), flavonoids (hesperidin and narirutin), total phenols and total carotenoids, as well as their antioxidant capacity (DPPH and FRAP assays). In addition, samples were digested, mimicking the human enzymatic oral gastro-intestinal digestion process, and the bioaccessibility of the bioactive compounds was evaluated. It was observed that the addition of both biopolymers improved the stability of the hydrophilic compounds during freeze-drying. This conservative effect was more remarkable for higher biopolymer concentrations. However, no protective effect on carotenoid compounds was observed. This trend was reflected in the antioxidant activity of the different samples. In addition, the incorporation of biopolymers improved the bioaccessibility of the bioactive compounds studied. In conclusion, the results supported the feasibility of the freeze-dried orange juice co-product as a natural, sustainable source of health-promoting compounds. Full article

The citrus juice industry produces a large amount of fiber-rich waste and other bioactive compounds of great interest for their potential health benefits. This study focuses on the valorization of the co-product resulting from the extraction of orange juice to offer it as a versatile, healthy, high-quality, and stable natural food ingredient in powder form. To this end, the vitamin C (VC) content (ascorbic and dehydroascorbic acid, AA and DHAA), major flavonoids (hesperidin and narirutin, HES and NAT), and techno-functional properties (angle of repose, AoR; hygroscopicity and wettability; density and porosity; mean particle size, MPS; water retention capacity, WRC; oil holding capacity, ORC; emulsifying and foaming capacity, EC and FC; and emulsion and foam stability, ES and FS) have been characterized. In addition, considering that dehydrated foods with high sugar content require the incorporation of high molecular weight biopolymers for their physical stabilization, the influence of starch modified with octenyl succinic acid (OSA) and gum Arabic (GA) on these properties has been studied. The results obtained confirm the high quality of this co-product to be offered as a powdered food ingredient with nutraceutical potential. The addition of the studied biopolymers is recommended as it does not modify the flowability of the powder and favors both the encapsulation of the bioactive compounds, especially in the presence of GA, and the rehydration capacity. Full article

Lignocellulose-rich empty fruit bunches (EFBs) have high potential as feedstock for second-generation biofuel and biochemical production without compromising food security. Nevertheless, the major challenge of valorizing lignocellulose-rich EFB is its high pretreatment cost. In this study, the preliminary techno-economic feasibility of expanding an existing pellet production plant into an integrated bio-refinery plant to produce xylitol and bioethanol was investigated as a strategy to diversify the high production cost and leverage the high selling price of biofuel and biochemicals. The EFB feedstock was split into a pellet production stream and a xylitol and bioethanol production stream. Different economic performance metrics were used to compare the profitability at different splitting ratios of xylitol and bioethanol to pellet production. The analysis showed that an EFB splitting ratio below 40% for pellet production was economically feasible. A sensitivity analysis showed that xylitol price had the most significant impact on the economic performance metrics. Another case study on the coproduction of pellet and xylitol versus that of pellet and bioethanol concluded that cellulosic bioethanol production is yet to be market-ready, requiring a minimum selling price above the current market price to be feasible at 16% of the minimum acceptable return rate. Full article

Among the different alternatives for the production of biofuels, food waste could be a favorable bioenergy source. Using food waste as a feedstock has the potential to meet the expectations of the second generation of biofuels, in terms of environmental savings and revenue-generation, and which, along with other valuable co-products, can contribute to biorefinery profits. This study aimed to investigate the early stages of life-cycle assessment (LCA) for restaurant food waste processed into bioethanol, biomethane, and oil, split over different scenarios. Based on a life cycle inventory analysis, the environmental impacts were assessed using an IMPACT 2002+ methodology. The characterized impacts were then normalized against the average impacts, and the normalized results were weighted and aggregated to provide single score LCA results. The overall findings showed that electricity consumption and condensates included VFAs, as well as enzymes, yeast, and n-hexane, were the main contributors to the environmental burdens in all impact categories. Considering the sensitivity analysis, the results demonstrated that the enzyme dosage loading in the hydrolysis process and n-hexane utilization in the fat extraction process can change the environmental performance, along with the process efficiency. This study can provide an approach to foresee environmental hotspots in the very early developmental stages of food waste valorization into biofuels, and for highlighting drawbacks connected to the implementation of conversion processes at pilot and industrial scales. Full article

In Greek-style yogurt production, every kilogram of product yields 2 to 3 kg of acid whey (YAW); this coproduct’s composition and low pH pose challenges for its proper valorization and reinsertion into the food supply chain. However, 240 mL of YAW contains over 9 g of lactose and represents a good source of minerals; these traits can be leveraged to develop nutritious fermented beverages. The purpose of this study is to investigate the aerobic fermentation of dairy sugars by different yeasts by characterizing these processes and their products. This will determine whether such methods provide viable options for the production of acetic-acid-containing beverages from YAW. To achieve this, yeast nitrogen base was used to prepare four growth media formulations, each supplemented with lactose, glucose, galactose, or a 1:1 mix of glucose and galactose (GLU:GAL), and each adjusted to a pH of 4.20. Fermentations were performed by pure cultures of S. cerevisiae, K. marxianus, B. claussenii, or B. bruxellensis, and were held at 25 °C with agitation at 185 rpm. For each treatment, density, pH, and microbial enumeration were measured over time to obtain process profiles, while ethanol, organic acids, and sugars were analyzed at the beginning and the end of each fermentation via HPLC, to determine resulting products. ANOVA and Tukey’s honest significant difference test at a significance level of 0.05 were used to compare residual sugars and fermentation products. Variable rates of sugar consumption were observed for each species. In GLU:GAL, B. claussenii consumed all of the glucose, left behind most of the galactose, and produced a high concentration of acetic acid. These results suggest the potential to develop versatile processes that target glucose for acetic acid production, while leaving available galactose to confer products with prebiotic properties. The development of processes for the conversion of YAW into beverages with organic acids and other healthful components not only aligns with consumers’ demands for better-for-you products, but also promotes the valorization of this otherwise underutilized dairy coproduct. Full article

The food industry generates a great amount of food waste and by-products, which in many cases are not fully valorized. Press cakes, deriving from oilseeds extraction, represent interesting co-products due to their nutritional value, high biopolymers content, and the presence of bioactive phytochemicals. Gluten-free breads (GFBs) are products that have disadvantages such as unsatisfactory texture, low nutritional value, and short shelf life, so natural additives containing proteins and hydrocolloids are in demand to increase GFBs value. In this study, extract from flaxseed by-product (FOCE—Flaxseed Oil Cake Extract) was used to replace water (25–100%) in GFBs formulations and their nutritional value, antioxidant properties, and sensory features were investigated. The results showed that GFBs with FOCE had an elevated nutritional and nutraceutical profile (up to 60% more proteins, significantly increased K, Mg, and P levels). Moreover, the addition of FOCE improved the technological parameters (increased specific volume, number of cells and height/width ratio, reduced density, average size, and perimeter of cells), antioxidant potential, and overall sensory quality of GFBs. This study showed an encouraging way of using a by-product that, due to its high content of proteins, polysaccharides, minerals, and antioxidants, can add value to GFBs. Full article