Recent Trends in Valorization of Food Industry Waste and By-Products: Encapsulation and In Vitro Release of Bioactive Compounds
Food by-products and waste are a boundless source of bioactives, nutraceuticals, and naturally occurring substances that are good for human health. In fact, a lot of by-products and wastes are generated by several food businesses. Therefore, waste management and by-product utilization are the most i...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/20/3823 |
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| author | Mriganka Shekhar Borah Ajita Tiwari Kandi Sridhar Kairam Narsaiah Prakash Kumar Nayak Baskaran Stephen Inbaraj |
| author_facet | Mriganka Shekhar Borah Ajita Tiwari Kandi Sridhar Kairam Narsaiah Prakash Kumar Nayak Baskaran Stephen Inbaraj |
| author_sort | Mriganka Shekhar Borah |
| collection | DOAJ |
| description | Food by-products and waste are a boundless source of bioactives, nutraceuticals, and naturally occurring substances that are good for human health. In fact, a lot of by-products and wastes are generated by several food businesses. Therefore, waste management and by-product utilization are the most important aspects of the food sector. According to various studies, many bioactive compounds such as phenolics, carotenoids, and proteins can be recovered as feed stock from various industries’ by-products and wastes using potential technologies. As a result, current trends are shifting attention to the sustainable valorisation of food sector waste management and by-products utilization. Thus, the circular economy principles have been applied to the field of food science. The aim of the circular economy is to ensure environmental protection and promote economic development while minimizing the environmental impact of food production. All of these aspects of the circular economy, at present, have become a challenging area of research for by-product valorisation as well. Hence, this review aims to highlight the emerging trends in the efficient utilization of food industry waste and by-products by focusing on innovative encapsulation techniques and controlled release mechanisms of bioactive compounds extracted from food industry waste and by-products. This review also aims to suggest future research directions, and addresses regulatory and toxicity considerations, by fostering knowledge dissemination and encouraging eco-friendly approaches within the food industry. This review reveals the role of encapsulation strategies for the effective utilization of bioactive compounds extracted from food industry waste and by-products. However, further research is needed to address regulatory and toxicity considerations of encapsulated bioactive compounds and health-related concerns. |
| first_indexed | 2024-03-10T21:14:33Z |
| format | Article |
| id | doaj.art-47caf8ea16814d208e1f4dc8e0305434 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T21:14:33Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-47caf8ea16814d208e1f4dc8e03054342023-11-19T16:30:20ZengMDPI AGFoods2304-81582023-10-011220382310.3390/foods12203823Recent Trends in Valorization of Food Industry Waste and By-Products: Encapsulation and In Vitro Release of Bioactive CompoundsMriganka Shekhar Borah0Ajita Tiwari1Kandi Sridhar2Kairam Narsaiah3Prakash Kumar Nayak4Baskaran Stephen Inbaraj5Department of Agricultural Engineering, Assam University, Silchar 788011, IndiaDepartment of Agricultural Engineering, Assam University, Silchar 788011, IndiaDepartment of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, IndiaAgriculture Engineering Division, Indian Council of Agricultural Research, New Delhi 110012, IndiaDepartment of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, IndiaDepartment of Food Science, Fu Jen Catholic University, New Taipei City 242062, TaiwanFood by-products and waste are a boundless source of bioactives, nutraceuticals, and naturally occurring substances that are good for human health. In fact, a lot of by-products and wastes are generated by several food businesses. Therefore, waste management and by-product utilization are the most important aspects of the food sector. According to various studies, many bioactive compounds such as phenolics, carotenoids, and proteins can be recovered as feed stock from various industries’ by-products and wastes using potential technologies. As a result, current trends are shifting attention to the sustainable valorisation of food sector waste management and by-products utilization. Thus, the circular economy principles have been applied to the field of food science. The aim of the circular economy is to ensure environmental protection and promote economic development while minimizing the environmental impact of food production. All of these aspects of the circular economy, at present, have become a challenging area of research for by-product valorisation as well. Hence, this review aims to highlight the emerging trends in the efficient utilization of food industry waste and by-products by focusing on innovative encapsulation techniques and controlled release mechanisms of bioactive compounds extracted from food industry waste and by-products. This review also aims to suggest future research directions, and addresses regulatory and toxicity considerations, by fostering knowledge dissemination and encouraging eco-friendly approaches within the food industry. This review reveals the role of encapsulation strategies for the effective utilization of bioactive compounds extracted from food industry waste and by-products. However, further research is needed to address regulatory and toxicity considerations of encapsulated bioactive compounds and health-related concerns.https://www.mdpi.com/2304-8158/12/20/3823food wastevalorisationwaste managementencapsulationrelease behaviour |
| spellingShingle | Mriganka Shekhar Borah Ajita Tiwari Kandi Sridhar Kairam Narsaiah Prakash Kumar Nayak Baskaran Stephen Inbaraj Recent Trends in Valorization of Food Industry Waste and By-Products: Encapsulation and In Vitro Release of Bioactive Compounds Foods food waste valorisation waste management encapsulation release behaviour |
| title | Recent Trends in Valorization of Food Industry Waste and By-Products: Encapsulation and In Vitro Release of Bioactive Compounds |
| title_full | Recent Trends in Valorization of Food Industry Waste and By-Products: Encapsulation and In Vitro Release of Bioactive Compounds |
| title_fullStr | Recent Trends in Valorization of Food Industry Waste and By-Products: Encapsulation and In Vitro Release of Bioactive Compounds |
| title_full_unstemmed | Recent Trends in Valorization of Food Industry Waste and By-Products: Encapsulation and In Vitro Release of Bioactive Compounds |
| title_short | Recent Trends in Valorization of Food Industry Waste and By-Products: Encapsulation and In Vitro Release of Bioactive Compounds |
| title_sort | recent trends in valorization of food industry waste and by products encapsulation and in vitro release of bioactive compounds |
| topic | food waste valorisation waste management encapsulation release behaviour |
| url | https://www.mdpi.com/2304-8158/12/20/3823 |
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