Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation

Waste generated from the agro-food industry represents a concerning environmental, social and economic issue. The Food and Agriculture Organization of the United Nations defines food waste as all food that decreases in quantity or quality to the extent that it is thrown out by food service providers...

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Bibliographic Details
Published in:Foods 2023-04, Vol.12 (8), p.1583
Main Authors: Pérez-Marroquín, Xóchitl Alejandra, Estrada-Fernández, Ana Guadalupe, García-Ceja, Adelfo, Aguirre-Álvarez, Gabriel, León-López, Arely
Format: Article
Language:English
Subjects:
Agricultural wastes
agro-food industry
Beverage industry
Beverages
Bioactive compounds
Cereals
Consumers
Dairy industry
Dairy products
Environmental impact
Enzymes
Fibers
Food industry
Food production
Food products
Food science
Food waste
Food wastes
Fruits
functional beverages
Functional foods
Functional foods & nutraceuticals
Ingredients
Kitchens
Meat processing
Optimization
Phytochemicals
Prevention
Production processes
regulation
Review
Solvents
Ultrasonic imaging
Vegetables
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Summary:Waste generated from the agro-food industry represents a concerning environmental, social and economic issue. The Food and Agriculture Organization of the United Nations defines food waste as all food that decreases in quantity or quality to the extent that it is thrown out by food service providers and consumers. The FAO reports that 17% of worldwide food production may be wasted. Food waste may include fresh products, food close to the expiration date discarded by retailers and food products from household kitchens and eating establishments. However, food waste offers different possibilities to extract functional ingredients from different sources, such as dairy, cereals, fruits, vegetables, fibers, oils, dye and bioactive compounds. The optimization of agro-food waste as an ingredient will help in the development and innovation of food products to generate functional food and beverages to prevent and treat several diseases in consumers.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12081583