Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications
Significant amounts of fermented food waste are generated worldwide, promoting an abundance of residual biomass that can be used as raw material to extract bioactive peptides, fermentable sugars, polyphenols, and valuable compounds for synthesizing bioproducts. Therefore, generating these high-value...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-10-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/9/10/920 |
| _version_ | 1797573908651573248 |
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| author | Douglas José Faria Anna Paula Azevedo de Carvalho Carlos Adam Conte-Junior |
| author_facet | Douglas José Faria Anna Paula Azevedo de Carvalho Carlos Adam Conte-Junior |
| author_sort | Douglas José Faria |
| collection | DOAJ |
| description | Significant amounts of fermented food waste are generated worldwide, promoting an abundance of residual biomass that can be used as raw material to extract bioactive peptides, fermentable sugars, polyphenols, and valuable compounds for synthesizing bioproducts. Therefore, generating these high-value-added products reduces the environmental impact caused by waste disposal and increases the industrial economic value of the final products. This review presents opportunities for synthesizing bioproducts and recovering bioactive compounds (employing wastes and byproducts from fermented sources) with several biological properties to support their consumption as dietary supplements that can benefit human health. Herein, the types of fermented food waste and byproducts (i.e., vegetables, bread wastes, dairy products, brewing, and winery sources), pre-treatment processes, the methods of obtaining products, the potential health benefits observed for the bioactive compounds recovered, and other technological applications of bioproducts are discussed. Therefore, there is currently a tendency to use these wastes to boost bioeconomic policies and support a circular bioeconomy approach that is focused on biorefinery concepts, biotechnology, and bioprocesses. |
| first_indexed | 2024-03-10T21:15:43Z |
| format | Article |
| id | doaj.art-6cd4142cc6c34bc788fd6b18c76c0a50 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T21:15:43Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-6cd4142cc6c34bc788fd6b18c76c0a502023-11-19T16:26:42ZengMDPI AGFermentation2311-56372023-10-0191092010.3390/fermentation9100920Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and ApplicationsDouglas José Faria0Anna Paula Azevedo de Carvalho1Carlos Adam Conte-Junior2Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, BrazilDepartment of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, BrazilDepartment of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, BrazilSignificant amounts of fermented food waste are generated worldwide, promoting an abundance of residual biomass that can be used as raw material to extract bioactive peptides, fermentable sugars, polyphenols, and valuable compounds for synthesizing bioproducts. Therefore, generating these high-value-added products reduces the environmental impact caused by waste disposal and increases the industrial economic value of the final products. This review presents opportunities for synthesizing bioproducts and recovering bioactive compounds (employing wastes and byproducts from fermented sources) with several biological properties to support their consumption as dietary supplements that can benefit human health. Herein, the types of fermented food waste and byproducts (i.e., vegetables, bread wastes, dairy products, brewing, and winery sources), pre-treatment processes, the methods of obtaining products, the potential health benefits observed for the bioactive compounds recovered, and other technological applications of bioproducts are discussed. Therefore, there is currently a tendency to use these wastes to boost bioeconomic policies and support a circular bioeconomy approach that is focused on biorefinery concepts, biotechnology, and bioprocesses.https://www.mdpi.com/2311-5637/9/10/920fermentationbioactive compoundsbioeconomybiomass residueswinery wastesbrewing residues |
| spellingShingle | Douglas José Faria Anna Paula Azevedo de Carvalho Carlos Adam Conte-Junior Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications Fermentation fermentation bioactive compounds bioeconomy biomass residues winery wastes brewing residues |
| title | Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications |
| title_full | Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications |
| title_fullStr | Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications |
| title_full_unstemmed | Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications |
| title_short | Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications |
| title_sort | valorization of fermented food wastes and byproducts bioactive and valuable compounds bioproduct synthesis and applications |
| topic | fermentation bioactive compounds bioeconomy biomass residues winery wastes brewing residues |
| url | https://www.mdpi.com/2311-5637/9/10/920 |
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