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Valorization of Co-Products from Barbecue Sauce Production Through Fermentation Processes
Ana Catarina Costa1, Joana Braga1, Miguel Figueiredo Nascimento1,2
1LEAF-Linking Landscape, Environment, Agriculture, and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
Foods (Basel, Switzerland)
|May 4, 2026
Summary
Fermentation biovalorizes barbecue sauce waste into valuable ingredients. This sustainable process enhances antioxidant capacity and viscosity, promoting circular economy practices in food production.
Area of Science:
- Food Science and Technology
- Biotechnology
- Environmental Science
Background:
- Industrial food processing generates significant waste, posing environmental and economic challenges.
- Barbecue sauce waste streams are rich in sugars, presenting an opportunity for biovalorization.
Purpose of the Study:
- To explore the biovalorization of sugar-rich barbecue sauce waste through fermentation.
- To create value-added ingredients for sauce production and promote circular economy practices.
Main Methods:
- Dilution of barbecue waste streams (25% and 50%) with water.
- Fermentation using a microbial consortium (lactic acid bacteria and yeast) for 12 days.
- Monitoring of fermentation parameters (pH, TSS, acidity, sugar, metabolites) and characterization of fermented products (antioxidant capacity, color, protein, humidity, viscosity, antimicrobial activity).
Main Results:
- Effective reduction in pH and total soluble solids (TSS), with increased titratable acidity.
- Significant increase in total phenolic content and antioxidant activity (DPPH assay).
- Enhanced viscosity (254.3% and 48.3% for 25% and 50% incorporation, respectively) and demonstrated antimicrobial properties against spoilage microorganisms.
Conclusions:
- Fermentation successfully upcycles barbecue waste into functional ingredients.
- The process enhances antioxidant capacity, viscosity, and antimicrobial properties, contributing to extended shelf life.
- This approach supports sustainable food production and circular economic principles.
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