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Sustainable and Health-Protecting Food Ingredients from Bioprocessed Food by-Products and Wastes

Author

Listed:
  • Fabio Minervini

    (Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy)

  • Francesca Comitini

    (Dipartimento di Scienze della Vita e dell’Ambiente, Università Politecnica delle Marche, 60131 Ancona, Italy)

  • Annalisa De Boni

    (Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy)

  • Giuseppina Maria Fiorino

    (Faculty of Sciences and Technology, Free University of Bozen, 39100 Bozen-Bolzano, Italy)

  • Francisca Rodrigues

    (School of Engineering, REQUIMTE/LAQV-Polytechnic of Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal)

  • Ali Zein Alabiden Tlais

    (Faculty of Sciences and Technology, Free University of Bozen, 39100 Bozen-Bolzano, Italy)

  • Ilaria Carafa

    (Faculty of Sciences and Technology, Free University of Bozen, 39100 Bozen-Bolzano, Italy)

  • Maria De Angelis

    (Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy)

Abstract

Dietary inadequacy and nutrition-related non-communicable diseases (N-NCDs) represent two main issues for the whole society, urgently requesting solutions from researchers, policy-makers, and other stakeholders involved in the health and food system. Food by-products and wastes (FBPW) represent a global problem of increasing severity, widely recognized as an important unsustainability hotspot, with high socio-economic and environmental costs. Yet, recycling and up-cycling of FBPW to produce functional foods could represent a solution to dietary inadequacy and risk of N-NCDs onset. Bioprocessing of FBPW with selected microorganisms appears to be a relatively cheap strategy to yield molecules (or rather molecules mixtures) that may be used to fortify/enrich food, as well as to formulate dietary supplements. This review, conjugating human health and sustainability in relation to food, describes the state-of-the-art of the use of yeasts, molds, and lactic acid bacteria for producing value-added compounds from FBPW. Challenges related to FBPW bioprocessing prior to their use in food regard will be also discussed: (i) loss of product functionality upon scale-up of recovery process; (ii) finding logistic solutions to the intrinsic perishability of the majority of FBPW; (iii) inserting up-cycling of FBPW in an appropriate legislative framework; (iv) increasing consumer acceptability of food and dietary supplements derived from FBPW.

Suggested Citation

  • Fabio Minervini & Francesca Comitini & Annalisa De Boni & Giuseppina Maria Fiorino & Francisca Rodrigues & Ali Zein Alabiden Tlais & Ilaria Carafa & Maria De Angelis, 2022. "Sustainable and Health-Protecting Food Ingredients from Bioprocessed Food by-Products and Wastes," Sustainability, MDPI, vol. 14(22), pages 1-28, November.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:22:p:15283-:d:975938
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    References listed on IDEAS

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    1. Monika Krzyżostan & Agata Wawrzyńczak & Izabela Nowak, 2024. "Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review," Sustainability, MDPI, vol. 16(7), pages 1-33, March.

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