Biologically active components in by-products of food processing

Area of Science:

• Food Science
• Biochemistry
• Environmental Science

Background:

• Food by-products are generated at multiple stages of food production and consumption.
• Growing food industries produce substantial by-products, raising environmental concerns.
• These by-products possess inherent chemical and biologically active compounds with potential value.

Purpose of the Study:

• To systematically review the biologically active compounds present in various food by-products.
• To identify the types and quantities of these compounds in both edible and non-edible parts.
• To highlight the potential for technical, medicinal, and pharmaceutical exploitation of food by-products.

Main Methods:

• Systematic literature review focusing on food by-products from common food sources.
• Analysis of chemical composition and biologically active compounds in by-products.
• Evaluation of potential applications and recycling processes.

Main Results:

• Identified diverse biologically active compounds in by-products from fruits, vegetables, cereals, dairy, meat, eggs, nuts, coffee, and tea.
• Quantified the presence of these compounds in different by-product fractions.
• Demonstrated the potential for valorization of these by-products.

Conclusions:

• Food by-products are a rich source of valuable compounds with significant potential for reuse.
• Exploiting these by-products can lead to technical, medicinal, and pharmaceutical innovations.
• Sustainable management of food by-products is crucial for environmental and economic benefits.