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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Published inFoods Vol. 12; no. 8; p. 1583
Main Authors Pérez-Marroquín, Xóchitl Alejandra, Estrada-Fernández, Ana Guadalupe, García-Ceja, Adelfo, Aguirre-Álvarez, Gabriel, León-López, Arely
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 08.04.2023
MDPI
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
Mexico
Japan
functional beverages
regulation
agro-food industry
food waste
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Abstract 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.
AbstractList 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.
Audience Academic
Author García-Ceja, Adelfo
Aguirre-Álvarez, Gabriel
Pérez-Marroquín, Xóchitl Alejandra
Estrada-Fernández, Ana Guadalupe
León-López, Arely
AuthorAffiliation 1 Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km. 1 Rancho Universitario, Tulancingo C.P. 43600, Hidalgo, Mexico; xochitl_perez@uaeh.edu.mx (X.A.P.-M.); aguirre@uaeh.edu.mx (G.A.-Á.)
2 Instituto Tecnológico Superior del Oriente del Estado de Hidalgo, Carretera Apan-Tepeapulco Km 3.5, Colonia Las Peñitas, Apan C.P. 43900, Hidalgo, Mexico; aestrada@itesa.edu.mx
3 Instituto Tecnológico Superior de Venustiano Carranza, Av. Tecnológico S/N, Col. el Huasteco, Ciudad Lázaro Cárdenas, Venustiano Carranza C.P 73049, Puebla, Mexico; adelfo.ceja@vcarranza.tecnm.mx
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– name: 3 Instituto Tecnológico Superior de Venustiano Carranza, Av. Tecnológico S/N, Col. el Huasteco, Ciudad Lázaro Cárdenas, Venustiano Carranza C.P 73049, Puebla, Mexico; adelfo.ceja@vcarranza.tecnm.mx
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BackLink https://www.ncbi.nlm.nih.gov/pubmed/37107379$$D View this record in MEDLINE/PubMed
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Issue 8
Keywords functional beverages
regulation
agro-food industry
food waste
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Snippet Waste generated from the agro-food industry represents a concerning environmental, social and economic issue. The Food and Agriculture Organization of the...
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SubjectTerms 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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Title Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation
URI https://www.ncbi.nlm.nih.gov/pubmed/37107379
https://www.proquest.com/docview/2806536801/abstract/
https://search.proquest.com/docview/2807920032
https://pubmed.ncbi.nlm.nih.gov/PMC10137751
https://doaj.org/article/916660fa981e4be1baae4e06e856176d
Volume 12
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