Value Addition Employing Waste Bio-Materials in Environmental Remedies and Food Sector
Overall, combating food waste necessitates a multifaceted approach that includes education, infrastructure, and policy change. By working together to implement these strategies, we can help reduce the negative impacts of food waste and create a more sustainable and equitable food system. The sustain...
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MDPI AG
2023-05-01
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| Series: | Metabolites |
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| Online Access: | https://www.mdpi.com/2218-1989/13/5/624 |
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| author | Akriti Taneja Ruchi Sharma Shreya Khetrapal Avinash Sharma Rupak Nagraik Baskar Venkidasamy Manju Nath Ghate Shavkatjon Azizov Somesh Sharma Deepak Kumar |
| author_facet | Akriti Taneja Ruchi Sharma Shreya Khetrapal Avinash Sharma Rupak Nagraik Baskar Venkidasamy Manju Nath Ghate Shavkatjon Azizov Somesh Sharma Deepak Kumar |
| author_sort | Akriti Taneja |
| collection | DOAJ |
| description | Overall, combating food waste necessitates a multifaceted approach that includes education, infrastructure, and policy change. By working together to implement these strategies, we can help reduce the negative impacts of food waste and create a more sustainable and equitable food system. The sustained supply of nutrient-rich agrifood commodities is seriously threatened by inefficiencies caused by agricultural losses, which must be addressed. As per the statistical data given by the Food and Agriculture Organisation (FAO) of the United Nations, nearly 33.33% of the food that is produced for utilization is wasted and frittered away on a global level, which can be estimated as a loss of 1.3 billion metric tons per annum, which includes 30% cereals, 20% dairy products 35% seafood and fish, 45% fruits and vegetables, and 20% of meat. This review summarizes the various types of waste originating from various segments of the food industry, such as fruits and vegetables, dairy, marine, and brewery, also focusing on their potential for developing commercially available value-added products such as bioplastics, bio-fertilizers, food additives, antioxidants, antibiotics, biochar, organic acids, and enzymes. The paramount highlights include food waste valorization, which is a sustainable yet profitable alternative to waste management, and harnessing Machine Learning and Artificial Intelligence technology to minimize food waste. Detail of sustainability and feasibility of food waste-derived metabolic chemical compounds, along with the market outlook and recycling of food wastes, have been elucidated in this review. |
| first_indexed | 2024-03-11T03:30:39Z |
| format | Article |
| id | doaj.art-b3227c53049749759738e4e1dedfece7 |
| institution | Directory Open Access Journal |
| issn | 2218-1989 |
| language | English |
| last_indexed | 2024-03-11T03:30:39Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Metabolites |
| spelling | doaj.art-b3227c53049749759738e4e1dedfece72023-11-18T02:25:29ZengMDPI AGMetabolites2218-19892023-05-0113562410.3390/metabo13050624Value Addition Employing Waste Bio-Materials in Environmental Remedies and Food SectorAkriti Taneja0Ruchi Sharma1Shreya Khetrapal2Avinash Sharma3Rupak Nagraik4Baskar Venkidasamy5Manju Nath Ghate6Shavkatjon Azizov7Somesh Sharma8Deepak Kumar9School of Bioengineering and Food Technology, Shoolini University, Himachal Pradesh, Solan 173229, IndiaSchool of Bioengineering and Food Technology, Shoolini University, Himachal Pradesh, Solan 173229, IndiaSchool of Bioengineering and Food Technology, Shoolini University, Himachal Pradesh, Solan 173229, IndiaSchool of Bioengineering and Food Technology, Shoolini University, Himachal Pradesh, Solan 173229, IndiaSchool of Bioengineering and Food Technology, Shoolini University, Himachal Pradesh, Solan 173229, IndiaDepartment of Oral and Maxillofacial Surgery, Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai 600077, IndiaSchool of Pharmacy, National Forensic Sciences University, Gandhinagar Gujarat 382007, IndiaLaboratory of Biological Active Macromolecular Systems, Institute of Bioorganic Chemistry, Academy of Sciences Uzbekistan, Tashkent 100015, UzbekistanSchool of Bioengineering and Food Technology, Shoolini University, Himachal Pradesh, Solan 173229, IndiaDepartment of Pharmaceutical Chemistry, School of Pharmaceutical Sciences, Shoolini University, Solan 173229, IndiaOverall, combating food waste necessitates a multifaceted approach that includes education, infrastructure, and policy change. By working together to implement these strategies, we can help reduce the negative impacts of food waste and create a more sustainable and equitable food system. The sustained supply of nutrient-rich agrifood commodities is seriously threatened by inefficiencies caused by agricultural losses, which must be addressed. As per the statistical data given by the Food and Agriculture Organisation (FAO) of the United Nations, nearly 33.33% of the food that is produced for utilization is wasted and frittered away on a global level, which can be estimated as a loss of 1.3 billion metric tons per annum, which includes 30% cereals, 20% dairy products 35% seafood and fish, 45% fruits and vegetables, and 20% of meat. This review summarizes the various types of waste originating from various segments of the food industry, such as fruits and vegetables, dairy, marine, and brewery, also focusing on their potential for developing commercially available value-added products such as bioplastics, bio-fertilizers, food additives, antioxidants, antibiotics, biochar, organic acids, and enzymes. The paramount highlights include food waste valorization, which is a sustainable yet profitable alternative to waste management, and harnessing Machine Learning and Artificial Intelligence technology to minimize food waste. Detail of sustainability and feasibility of food waste-derived metabolic chemical compounds, along with the market outlook and recycling of food wastes, have been elucidated in this review.https://www.mdpi.com/2218-1989/13/5/624by-productsfood squandermetabolitesreutilisationsustainability valorisation |
| spellingShingle | Akriti Taneja Ruchi Sharma Shreya Khetrapal Avinash Sharma Rupak Nagraik Baskar Venkidasamy Manju Nath Ghate Shavkatjon Azizov Somesh Sharma Deepak Kumar Value Addition Employing Waste Bio-Materials in Environmental Remedies and Food Sector Metabolites by-products food squander metabolites reutilisation sustainability valorisation |
| title | Value Addition Employing Waste Bio-Materials in Environmental Remedies and Food Sector |
| title_full | Value Addition Employing Waste Bio-Materials in Environmental Remedies and Food Sector |
| title_fullStr | Value Addition Employing Waste Bio-Materials in Environmental Remedies and Food Sector |
| title_full_unstemmed | Value Addition Employing Waste Bio-Materials in Environmental Remedies and Food Sector |
| title_short | Value Addition Employing Waste Bio-Materials in Environmental Remedies and Food Sector |
| title_sort | value addition employing waste bio materials in environmental remedies and food sector |
| topic | by-products food squander metabolites reutilisation sustainability valorisation |
| url | https://www.mdpi.com/2218-1989/13/5/624 |
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