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Cereal Waste Valorization through Conventional and Current Extraction Techniques-An Up-to-Date Overview
Anca Corina Fărcaș1, Sonia Ancuța Socaci1, Silvia Amalia Nemeș2
1Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania.
Foods (Basel, Switzerland)
|August 26, 2022
Summary
Reducing food waste is crucial for sustainability. This review explores green extraction technologies to valorize bioactive compounds from agro-industrial by-products, offering economic and environmental benefits.
Area of Science:
- Food Science and Technology
- Green Chemistry
- Biotechnology
Background:
- Food waste in the European Union exceeds 100 million tons annually, posing significant economic, environmental, social, and ethical challenges.
- The valorization of agro-industrial by-products and their bioactive compounds is a key strategy aligned with Sustainable Development Goals for waste reduction.
- Conventional extraction methods are being challenged by the need for more sustainable, efficient, and ecologically friendly technologies.
Purpose of the Study:
- To critically review conventional and advanced extraction techniques for bioactive compounds from cereal waste.
- To provide a comprehensive overview of emerging green technologies for complete valorization of agro-industrial by-products.
- To highlight the potential of novel extraction methods in addressing food waste and promoting sustainable practices.
Main Methods:
- Review of conventional extraction techniques.
- Analysis of advanced green extraction technologies including enzymatic, ultrasound-assisted, microwave-assisted, membrane fractionation, and pressure-based methods (supercritical fluid extraction, subcritical water extraction, steam explosion).
- Comparative assessment of efficiency, environmental impact, and applicability of different extraction approaches.
Main Results:
- Conventional methods, while established, often lack efficiency and sustainability.
- Green extraction technologies offer high efficiency, reduced environmental impact, and improved recovery of bioactive compounds.
- Specific techniques like supercritical fluid extraction and ultrasound-assisted extraction show significant promise for cereal by-product valorization.
Conclusions:
- Advanced green extraction technologies are essential for the sustainable valorization of cereal by-products.
- Implementing these novel techniques can significantly contribute to reducing food waste and maximizing resource utilization.
- Further research and industrial adoption of these green technologies are recommended to achieve circular economy goals in the food industry.
