Abstract
One of the major moral challenges for modern society is the fact that nearly one in ten people in the world is exposed to severe levels of food insecurity, and an estimated 2 billion people worldwide cannot rely on safe, nutritious, and sufficient food, whereas industrialized countries are dealing with over-consumption of food, food-related diseases and increasing food waste production; this represents an environmental, economic, and ethical challenge for the modern society. This chapter deals with the classification of food waste sources and lists an impressive number of the high-value target compounds that can be obtained at different scale-up levels (from the lab-scale up to the biorefinery level), depending on food waste and technology availability.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Similar content being viewed by others
Bibliography
Abdalla AEM, Darwish SM, Ayad EHE, El-Hamahmy RM (2007) Egyptian mango by-product 1. Compositional quality of mango seed kernel. Food Chem 103:1134–1140. https://doi.org/10.1016/j.foodchem.2006.10.017
Acun S, Gül H (2014) Effects of grape pomace and grape seed flours on cookie quality. Qual Assur Saf Crop Foods 6:81–88. https://doi.org/10.3920/QAS2013.0264
Adhikari BB, Chae M, Bressler DC (2018) Utilization of slaughterhouse waste in value-added applications: recent advances in the development of wood adhesives. Polymers (Basel) 10:176. https://doi.org/10.3390/polym10020176
Aghajanian S, Kazemi S, Esmaeili S et al (2020) Sequential microwave-assisted extraction for isolation of quercetin from red kidney bean. Int J Eng Trans A Basics 33:12–17. https://doi.org/10.5829/ije.2020.33.01a.02
Ahangari B, Sargolzaei J (2013) Extraction of lipids from spent coffee grounds using organic solvents and supercritical carbon dioxide. J Food Process Preserv 37:1014–1021. https://doi.org/10.1111/j.1745-4549.2012.00757.x
Aires A, Carvalho R, Saavedra MJ (2017) Reuse potential of vegetable wastes (broccoli, green bean and tomato) for the recovery of antioxidant phenolic acids and flavonoids. Int J Food Sci Technol 52:98–107. https://doi.org/10.1111/ijfs.13256
Ajila CM, Aalami M, Leelavathi K, Rao UJSP (2010) Mango peel powder: a potential source of antioxidant and dietary fiber in macaroni preparations. Innov Food Sci Emerg Technol 11:219–224. https://doi.org/10.1016/j.ifset.2009.10.004
Albe Slabi S, Mathe C, Basselin M et al (2020) Multi-objective optimization of solid/liquid extraction of total sunflower proteins from cold press meal. Food Chem 317. https://doi.org/10.1016/j.foodchem.2020.126423
Aliakbarian B, Fathi A, Perego P, Dehghani F (2012) Extraction of antioxidants from winery wastes using subcritical water. J Supercrit Fluids 65:18–24. https://doi.org/10.1016/j.supflu.2012.02.022
Alonso S, Herrero M, Rendueles M, Díaz M (2010) Residual yoghurt whey for lactic acid production. Biomass Bioenergy 34:931–938. https://doi.org/10.1016/j.biombioe.2010.01.041
Amado IR, Franco D, Sánchez M et al (2014) Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology. Food Chem 165:290–299. https://doi.org/10.1016/j.foodchem.2014.05.103
Amenorfenyo DK, Huang X, Zhang Y et al (2019) Microalgae brewery wastewater treatment: potentials, benefits and the challenges. Int J Environ Res Public Health 16. https://doi.org/10.3390/ijerph16111910
Amorim M, Pinheiro H, Pintado M (2019) Valorization of spent brewer’s yeast: optimization of hydrolysis process towards the generation of stable ACE-inhibitory peptides. LWT 111:77–84. https://doi.org/10.1016/j.lwt.2019.05.011
Angulo J, Mahecha L, Yepes SA et al (2012) Nutritional evaluation of fruit and vegetable waste as feedstuff for diets of lactating Holstein cows. J Environ Manag. https://doi.org/10.1016/j.jenvman.2011.06.050
Ashayerizadeh O, Dastar B, Samadi F et al (2017) Study on the chemical and microbial composition and probiotic characteristics of dominant lactic acid bacteria in fermented poultry slaughterhouse waste. Waste Manag 65:178–185. https://doi.org/10.1016/j.wasman.2017.04.017
Aspevik T, Oterhals Å, Rønning SB et al (2017) Valorization of proteins from co- and by-products from the fish and meat industry. Top Curr Chem 375:53
Ayala-Zavala JF, Rosas-Domínguez C, Vega-Vega V, González-Aguilar GA (2010) Antioxidant enrichment and antimicrobial protection of fresh-cut fruits using their own byproducts: looking for integral exploitation. J Food Sci 75. https://doi.org/10.1111/j.1750-3841.2010.01792.x
Baiano A (2014) Recovery of biomolecules from food wastes — a review. Molecules 19:14821–14842. https://doi.org/10.3390/molecules190914821
Bakowska-Barczak AM, Schieber A, Kolodziejczyk P (2009) Characterization of Canadian black currant (Ribes nigrum L.) seed oils and residues. J Agric Food Chem 57:11528–11536. https://doi.org/10.1021/jf902161k
Balasundram N, Sundram K, Samman S (2006) Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence, and potential uses. Food Chem 99:191–203. https://doi.org/10.1016/j.foodchem.2005.07.042
Bampidis VA, Robinson PH (2006) Citrus by-products as ruminant feeds: a review. Anim Feed Sci Technol 128:175–217
Bansal N, Tewari R, Soni R, Soni SK (2012) Production of cellulases from Aspergillus niger NS-2 in solid state fermentation on agricultural and kitchen waste residues. Waste Manag 32:1341–1346. https://doi.org/10.1016/j.wasman.2012.03.006
Barba D, Beolchini F, Cifoni D, Veglió F (2001) Whey protein concentrate production in a pilot scale two-stage diafiltration process. Sep Sci Technol 36:587–603. https://doi.org/10.1081/SS-100102948
Barba FJ, Zhu Z, Koubaa M et al (2016) Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: a review. Trends Food Sci Technol 49:96–109
Barbosa-Pereira L, Pocheville A, Angulo I et al (2013) Fractionation and purification of bioactive compounds obtained from a brewery waste stream. Biomed Res Int 2013:11. https://doi.org/10.1155/2013/408491
Baydar NG, Sagdic O, Ozkan G, Cetin S (2006) Determination of antibacterial effects and total phenolic contents of grape (Vitis vinifera L.) seed extracts. Int J Food Sci Technol 41:799–804. https://doi.org/10.1111/j.1365-2621.2005.01095.x
Baysal T, Ersus S, Starmans DAJ (2000) Supercritical CO2 extraction of β-carotene and lycopene from tomato paste waste. J Agric Food Chem 48:5507–5511. https://doi.org/10.1021/jf000311t
Bedő S, Antal B, Rozbach M et al (2019) Optimised fractionation of wheat bran for arabinose biopurification and xylitol fermentation by Ogataea zsoltii within a biorefinery process. Ind Crops Prod 139. https://doi.org/10.1016/j.indcrop.2019.111504
Berardini N, Knödler M, Schieber A, Carle R (2005) Utilization of mango peels as a source of pectin and polyphenolics. Innov Food Sci Emerg Technol 6:442–452. https://doi.org/10.1016/j.ifset.2005.06.004
Bertin L, Ferri F, Scoma A et al (2011) Recovery of high added value natural polyphenols from actual olive mill wastewater through solid phase extraction. Chem Eng J 171:1287–1293. https://doi.org/10.1016/j.cej.2011.05.056
Bettaieb Rebey I, Bourgou S, Detry P et al (2019) Green extraction of fennel and anise edible oils using bio-based solvent and supercritical fluid: assessment of chemical composition, antioxidant property, and oxidative stability. Food Bioprocess Technol 12:1798–1807. https://doi.org/10.1007/s11947-019-02341-8
Bhaskar N, Modi VK, Govindaraju K et al (2007) Utilization of meat industry by products: protein hydrolysate from sheep visceral mass. Bioresour Technol 98:388–394. https://doi.org/10.1016/j.biortech.2005.12.017
Bicu I, Mustata F (2011) Cellulose extraction from orange peel using sulfite digestion reagents. Bioresour Technol 102:10013–10019. https://doi.org/10.1016/j.biortech.2011.08.041
Bonfigli M, Godoy E, Reinheimer MA, Scenna NJ (2017) Comparison between conventional and ultrasound-assisted techniques for extraction of anthocyanins from grape pomace. Experimental results and mathematical modeling. J Food Eng 207:56–72. https://doi.org/10.1016/j.jfoodeng.2017.03.011
Boonrod D, Reanma K, Niamsup H (2006) Extraction and Physicochemical characteristics of acid-soluble pectin from raw papaya (Carica papaya) peel. Chiang Mai J Sci 33:129–135
Borad SG, Singh AK, Kapila S et al (2019) Influence of unit operations on immunoglobulins and thermal stability of colostrum fractions. Int Dairy J 93:85–91. https://doi.org/10.1016/j.idairyj.2019.02.007
Bosiljkov T, Dujmić F, Cvjetko Bubalo M et al (2017) Natural deep eutectic solvents and ultrasound-assisted extraction: green approaches for extraction of wine lees anthocyanins. Food Bioprod Process 102:195–203. https://doi.org/10.1016/j.fbp.2016.12.005
Bouaziz M, Hammami H, Bouallagui Z et al (2008) Production of antioxidants from olive processing by-products. Electron J Environ Agric Food Chem 7:3231–3236
Boussetta N, Lanoisellé JL, Bedel-Cloutour C, Vorobiev E (2009) Extraction of soluble matter from grape pomace by high voltage electrical discharges for polyphenol recovery: effect of sulphur dioxide and thermal treatments. J Food Eng 95:192–198. https://doi.org/10.1016/j.jfoodeng.2009.04.030
Brandenburg J, Poppele I, Blomqvist J et al (2018) Bioethanol and lipid production from the enzymatic hydrolysate of wheat straw after furfural extraction. Appl Microbiol Biotechnol 102:6269–6277. https://doi.org/10.1007/s00253-018-9081-7
Brenes A, Viveros A, Chamorro S, Arija I (2016) Use of polyphenol-rich grape by-products in monogastric nutrition. A review. Anim Feed Sci Technol 211:1–17
Caballero AS, Romero-García JM, Castro E, Cardona CA (2020) Supercritical fluid extraction for enhancing polyphenolic compounds production from olive waste extracts. J Chem Technol Biotechnol 95:356–362. https://doi.org/10.1002/jctb.5907
Caldas TW, Mazza KEL, Teles ASC et al (2018) Phenolic compounds recovery from grape skin using conventional and non-conventional extraction methods. Ind Crops Prod 111:86–91. https://doi.org/10.1016/j.indcrop.2017.10.012
Campuzano R, González-Martínez S (2016) Characteristics of the organic fraction of municipal solid waste and methane production: a review. Waste Manag 54:3–12
Canteri MHG, Scheer AP, Wosiacki G et al (2010) A comparative study of pectin extracted from passion fruit rind flours. J Polym Environ 18:593–599. https://doi.org/10.1007/s10924-010-0206-z
Cardinali A, Pati S, Minervini F et al (2012) Verbascoside, isoverbascoside, and their derivatives recovered from olive mill wastewater as possible food antioxidants. J Agric Food Chem 60:1822–1829. https://doi.org/10.1021/jf204001p
Casazza AA, Aliakbarian B, Mantegna S et al (2010) Extraction of phenolics from Vitis vinifera wastes using non-conventional techniques. J Food Eng 100:50–55. https://doi.org/10.1016/j.jfoodeng.2010.03.026
Cassano A, Conidi C, Giorno L, Drioli E (2013) Fractionation of olive mill wastewaters by membrane separation techniques. J Hazard Mater 248–249:185–193. https://doi.org/10.1016/j.jhazmat.2013.01.006
Catarino J, Mendonça E, Picado A et al (2007) Getting value from wastewater: by-products recovery in a potato chips industry. J Clean Prod 15:927–931. https://doi.org/10.1016/j.jclepro.2005.12.003
Cecchi T, Alfei B (2013) Volatile profiles of Italian monovarietal extra virgin olive oils via HS-SPME-GC-MS: newly identified compounds, flavors molecular markers, and terpenic profile. Food Chem 141. https://doi.org/10.1016/j.foodchem.2013.05.090
Cecchi T, Passamonti P, Cecchi P (2010a) Study of the quality of extra virgin olive oil stored in PET bottles with or without an oxygen scavenger. Food Chem 120:730–735. https://doi.org/10.1016/J.FOODCHEM.2009.11.001
Cecchi T, Passamonti P, Cecchi P (2010b) Optimization of the measurement of Italian monocultivar extra virgin olive oil antioxidant power via the Briggs-Rauscher reaction. Food Anal Methods 3:1–6. https://doi.org/10.1007/s12161-009-9071-6
Cecchi T, Passamonti P, Alfei B, Cecchi P (2011) Monovarietal extra virgin olive oils from the Marche region, Italy: analytical and sensory characterization. Int J Food Prop 14. https://doi.org/10.1080/10942910903254811
Cefola M, Carbone V, Minasi P, Pace B (2016) Phenolic profiles and postharvest quality changes of fresh-cut radicchio (Cichorium intybus L.): nutrient value in fresh vs. stored leaves. J Food Compos Anal 51:76–84. https://doi.org/10.1016/j.jfca.2016.06.004
Çelik HT, Gürü M (2015) Extraction of oil and silybin compounds from milk thistle seeds using supercritical carbon dioxide. J Supercrit Fluids 100:105–109. https://doi.org/10.1016/j.supflu.2015.02.025
Ćetković G, Savatović S, Čanadanović-Brunet J et al (2012) Valorisation of phenolic composition, antioxidant and cell growth activities of tomato waste. Food Chem 133:938–945. https://doi.org/10.1016/j.foodchem.2012.02.007
Chang FC, Tsai MJ, Ko CH (2018) Agricultural waste derived fuel from oil meal and waste cooking oil. Environ Sci Pollut Res 25:5223–5230. https://doi.org/10.1007/s11356-017-9119-x
Cheirsilp B, Radchabut S (2011) Use of whey lactose from dairy industry for economical kefiran production by Lactobacillus kefiranofaciens in mixed cultures with yeasts. N Biotechnol 28:574–580. https://doi.org/10.1016/j.nbt.2011.01.009
Chen Y, Luo J, Yan Y, Feng L (2013) Enhanced production of short-chain fatty acid by co-fermentation of waste activated sludge and kitchen waste under alkaline conditions and its application to microbial fuel cells. Appl Energy 102:1197–1204. https://doi.org/10.1016/j.apenergy.2012.06.056
Chen H, Shen H, Su HF et al (2017) High-efficiency bioconversion of kitchen garbage to biobutanol using an enzymatic cocktail procedure. Bioresour Technol 245:1110–1121. https://doi.org/10.1016/j.biortech.2017.09.056
Chen C, Sun N, Li D et al (2018) Optimization and characterization of biosurfactant production from kitchen waste oil using Pseudomonas aeruginosa. Environ Sci Pollut Res 25:14934–14943. https://doi.org/10.1007/s11356-018-1691-1
Chen MY, Tsai YC, Tseng CF et al (2019a) Using rice-husk-derived porous silica modified with recycled cu from industrial wastewater and ce to remove Hg0 and NO from simulated flue gases. Aerosol Air Qual Res 19:2557–2567. https://doi.org/10.4209/aaqr.2019.09.0468
Chen S, Huang H, Huang G (2019b) Extraction, derivatization and antioxidant activity of cucumber polysaccharide. Int J Biol Macromol 140:1047–1053. https://doi.org/10.1016/j.ijbiomac.2019.08.203
Chen L, Long R, Huang G, Huang H (2020) Extraction and antioxidant activities in vivo of pumpkin polysaccharide. Ind Crops Prod 146. https://doi.org/10.1016/j.indcrop.2020.112199
Chihoub W, Dias MI, Barros L et al (2019) Valorisation of the green waste parts from turnip, radish and wild cardoon: nutritional value, phenolic profile and bioactivity evaluation. Food Res Int 126:108651. https://doi.org/10.1016/j.foodres.2019.108651
Choi IS, Cho EJ, Moon JH, Bae HJ (2015) Onion skin waste as a valorization resource for the by-products quercetin and biosugar. Food Chem 188:537–542. https://doi.org/10.1016/j.foodchem.2015.05.028
Christiaens S, Uwibambe D, Uyttebroek M et al (2015) Pectin characterisation in vegetable waste streams: a starting point for waste valorisation in the food industry. LWT – Food Sci Technol 61:275–282. https://doi.org/10.1016/j.lwt.2014.12.054
Ciric A, Krajnc B, Heath D, Ogrinc N (2020) Response surface methodology and artificial neural network approach for the optimization of ultrasound-assisted extraction of polyphenols from garlic. Food Chem Toxicol 135:110976. https://doi.org/10.1016/j.fct.2019.110976
Coe S, Ryan L (2016) White bread enriched with polyphenol extracts shows no effect on glycemic response or satiety, yet may increase postprandial insulin economy in healthy participants. Nutr Res 36:193–200. https://doi.org/10.1016/j.nutres.2015.10.007
Conidi C, Cassano A, Garcia-Castello E (2014) Valorization of artichoke wastewaters by integrated membrane process. Water Res 48:363–374. https://doi.org/10.1016/j.watres.2013.09.047
Connolly A, Cermeño M, Crowley D et al (2019) Characterisation of the in vitro bioactive properties of alkaline and enzyme extracted brewers’ spent grain protein hydrolysates. Food Res Int 121:524–532. https://doi.org/10.1016/j.foodres.2018.12.008
Corell L, Armenta S, Esteve-Turrillas FA, de la Guardia M (2018) Flavonoid determination in onion, chili and leek by hard cap espresso extraction and liquid chromatography with diode array detection. Microchem J 140:74–79. https://doi.org/10.1016/j.microc.2018.04.014
Crea R (2002) Method of obtaining a hydroxytyrosol-rich composition from vegetation water. World Intellectual Property Organization. WO/2002/0218310. Crowely, Geneva
Cuco RP, Cardozo-Filho L, da Silva C (2019) Simultaneous extraction of seed oil and active compounds from peel of pumpkin (Cucurbita maxima) using pressurized carbon dioxide as solvent. J Supercrit Fluids 143:8–15. https://doi.org/10.1016/j.supflu.2018.08.002
Cumba HJ, Bellmer D (2005) Production of value-added products from meat processing cellulosic waste. In: 2005 ASAE Annual International Meeting. American Society of Agricultural and Biological Engineers. ASAE, St. Joseph
da Silva FV, dos Santos RL, Fujiki TL et al (2010) Desenvolvimento de sistema de controle para precipitação de bromelina a partir de resíduos de abacaxi. Cienc e Tecnol Aliment 30:1033–1040. https://doi.org/10.1590/S0101-20612010000400031
Da Silva LMR, De Figueiredo EAT, Ricardo NMPS et al (2014) Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil. Food Chem 143:398–404. https://doi.org/10.1016/j.foodchem.2013.08.001
Dahmoune F, Madani K, Jauregi P et al (2013) Fractionation of a red grape marc extract by colloidal gas aphrons. In: Chemical engineering transactions. Italian Association of Chemical Engineering – AIDIC, Milano, pp 1903–1908
Dai Q, Yang Y, Chen K et al (2019) Optimization of supercritical CO2 operative parameters to simultaneously increase the extraction yield of oil and pentacyclic triterpenes from artichoke leaves and stalks by response surface methodology and ridge analysis. Eur J Lipid Sci Technol 121:1800120. https://doi.org/10.1002/ejlt.201800120
Dang Y-Y, Zhang H, Xiu Z-L (2014) Microwave-assisted aqueous two-phase extraction of phenolics from grape (Vitis vinifera) seed. J Chem Technol Biotechnol 89:1576–1581. https://doi.org/10.1002/jctb.4241
Daraee A, Ghoreishi SM, Hedayati A (2019) Supercritical CO2 extraction of chlorogenic acid from sunflower (Helianthus annuus) seed kernels: modeling and optimization by response surface methodology. J Supercrit Fluids 144:19–27. https://doi.org/10.1016/j.supflu.2018.10.001
Davidov-Pardo G, McClements DJ (2015) Nutraceutical delivery systems: resveratrol encapsulation in grape seed oil nanoemulsions formed by spontaneous emulsification. Food Chem 167:205–212. https://doi.org/10.1016/j.foodchem.2014.06.082
de Moraes Crizel T, Jablonski A, de Oliveira Rios A et al (2013) Dietary fiber from orange byproducts as a potential fat replacer. LWT – Food Sci Technol 53:9–14. https://doi.org/10.1016/j.lwt.2013.02.002
Delgado-Moreno L, Sánchez-Moreno L, Peña A (2007) Assessment of olive cake as soil amendment for the controlled release of triazine herbicides. Sci Total Environ 378:119–123. https://doi.org/10.1016/j.scitotenv.2007.01.023
Derrien M, Aghabararnejad M, Gosselin A et al (2018) Optimization of supercritical carbon dioxide extraction of lutein and chlorophyll from spinach by-products using response surface methodology. LWT 93:79–87. https://doi.org/10.1016/j.lwt.2018.03.016
DeSilva K, Stockmann R, Smithers GW (2003) Isolation procedures for functional dairy components – Novel approaches to meeting the challenges. Austr J Dairy Technol 58:148–152
Dessie W, Zhang W, Xin F et al (2018) Succinic acid production from fruit and vegetable wastes hydrolyzed by on-site enzyme mixtures through solid state fermentation. Bioresour Technol 247:1177–1180. https://doi.org/10.1016/j.biortech.2017.08.171
Deydier E, Guilet R, Sarda S, Sharrock P (2005) Physical and chemical characterisation of crude meat and bone meal combustion residue: “waste or raw material?”. J Hazard Mater 121:141–148. https://doi.org/10.1016/j.jhazmat.2005.02.003
Dhillon GS, Brar SK, Verma M, Tyagi RD (2011) Apple pomace ultrafiltration sludge – a novel substrate for fungal bioproduction of citric acid: optimisation studies. Food Chem 128:864–871. https://doi.org/10.1016/j.foodchem.2011.03.107
Dhillon GS, Brar SK, Verma M (2012) Biotechnological potential of industrial wastes for economical citric acid bioproduction by Aspergillus niger through submerged fermentation. Int J Food Sci Technol 47:542–548. https://doi.org/10.1111/j.1365-2621.2011.02875.x
Di Mauro A, Fallico B, Passerini A et al (1999) Recovery of hesperidin from orange peel by concentration of extracts on styrene-divinylbenzene resin. J Agric Food Chem 47:4391–4397. https://doi.org/10.1021/jf990038z
Díaz AB, De Ory I, Caro I, Blandino A (2012) Enhance hydrolytic enzymes production by Aspergillus awamori on supplemented grape pomace. Food Bioprod Process 90:72–78. https://doi.org/10.1016/j.fbp.2010.12.003
Díaz AI, Laca A, Laca A, Díaz M (2017) Treatment of supermarket vegetable wastes to be used as alternative substrates in bioprocesses. Waste Manag 67:59–66. https://doi.org/10.1016/j.wasman.2017.05.018
Dominguez-Perles R, Moreno DA, Carvajal M, Garcia-Viguera C (2011) Composition and antioxidant capacity of a novel beverage produced with green tea and minimally-processed byproducts of broccoli. Innov Food Sci Emerg Technol 12:361–368. https://doi.org/10.1016/j.ifset.2011.04.005
Drosou C, Kyriakopoulou K, Bimpilas A et al (2015) A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts. Ind Crops Prod 75:141–149. https://doi.org/10.1016/j.indcrop.2015.05.063
Drouet S, Leclerc EA, Garros L et al (2019) A green ultrasound-assisted extraction optimization of the natural antioxidant and anti-aging flavonolignans from milk thistle silybum marianum (L.) gaertn. fruits for cosmetic applications. Antioxidants 8. https://doi.org/10.3390/antiox8080304
Duba KS, Casazza AA, Ben MH et al (2015) Extraction of polyphenols from grape skins and defatted grape seeds using subcritical water: experiments and modeling. Food Bioprod Process 94:29–38. https://doi.org/10.1016/j.fbp.2015.01.001
Dumas Y, Dadomo M, Di Lucca G, Grolier P (2003) Effects of environmental factors and agricultural techniques on antioxidant content of tomatoes. J Sci Food Agric 83:369–382
Ebrahimzadeh SK, Navidshad B, Farhoomand P, Aghjehgheshlagh FM (2018) Effects of grape pomace and vitamin E on performance, antioxidant status, immune response, gut morphology and histopathological responses in broiler chickens. South Afr J Anim Sci 48:324–336. https://doi.org/10.4314/sajas.v48i2.13
Eyvazkhani R, Bahmanyar H, Mirdehghan Ashkezari SM, Najafipour I (2020) Extraction of essential constituents from effluent of hydro-distillation of fennel and investigation of hydrodynamic parameters using a rotary disc column (RDC). Chem Eng Commun. https://doi.org/10.1080/00986445.2020.1734577
FAO (2016) SAVE FOOD: Global Initiative on Food Loss and Waste Reduction. Food Agric. Organ. United Nations 01–02. http://www.fao.org/save-food/resources/infographic/en/ Accessed 11th Mar 2021
FAO (2020a) The State of Food Security and Nutrition in the World 2020. FAO, IFAD, UNICEF, WFP and WHO
FAO (2020b) FAOSTAT. http://www.fao.org/faostat/en/#home. Accessed 10 Mar 2021
Farhat A, Fabiano-Tixier AS, El Maataoui M et al (2011) Microwave steam diffusion for extraction of essential oil from orange peel: kinetic data, extract’s global yield and mechanism. Food Chem 125:255–261. https://doi.org/10.1016/j.foodchem.2010.07.110
Farkas C, Rezessy-Szabó JM, Gupta VK et al (2019) Microbial saccharification of wheat bran for bioethanol fermentation. J Clean Prod 240. https://doi.org/10.1016/j.jclepro.2019.118269
Federici F, Fava F, Kalogerakis N, Mantzavinos D (2009) Valorisation of agro-industrial by-products, effluents and waste: concept, opportunities and the case of olive mill waste waters. J Chem Technol Biotechnol 84:895–900
Ferhat MA, Meklati BY, Smadja J, Chemat F (2006) An improved microwave Clevenger apparatus for distillation of essential oils from orange peel. J Chromatogr A 1112:121–126. https://doi.org/10.1016/j.chroma.2005.12.030
Ferioli F, Giambanelli E, D’Alessandro V, D’Antuono LF (2020) Comparison of two extraction methods (high pressure extraction vs. maceration) for the total and relative amount of hydrophilic and lipophilic organosulfur compounds in garlic cloves and stems. An application to the Italian ecotype “Aglio Rosso di Sulmona” (Sulmona Red Garlic). Food Chem 312. https://doi.org/10.1016/j.foodchem.2019.126086
Fernández-Bolaños J, Rodríguez G, Gómez E et al (2004) Total recovery of the waste of two-phase olive oil processing: isolation of added-value compounds. J Agric Food Chem 52:5849–5855. https://doi.org/10.1021/jf030821y
Fernández-López J, Fernández-Ginés JM, Aleson-Carbonell L et al (2004) Application of functional citrus by-products to meat products. Trends Food Sci Technol 15:176–185. https://doi.org/10.1016/j.tifs.2003.08.007
Ferreira AS, Nunes C, Castro A et al (2014) Influence of grape pomace extract incorporation on chitosan films properties. Carbohydr Polym 113:490–499. https://doi.org/10.1016/j.carbpol.2014.07.032
Ferreira DF, Barin JS, Binello A et al (2019) Highly efficient pumpkin-seed extraction with the simultaneous recovery of lipophilic and hydrophilic compounds. Food Bioprod Process 117:224–230. https://doi.org/10.1016/j.fbp.2019.07.014
Ferrentino G, Ndayishimiye J, Haman N, Scampicchio M (2019) Functional activity of oils from Brewer’s spent grain extracted by supercritical carbon dioxide. Food Bioprocess Technol 12:789–798. https://doi.org/10.1007/s11947-019-02249-3
Ferrer J, Páez G, Mármol Z et al (2001) Agronomic use of biotechnologically processed grape wastes. Bioresour Technol 76:39–44. https://doi.org/10.1016/s0960-8524(00)00076-6
Ferri F, Bertin L, Scoma A et al (2011) Recovery of low molecular weight phenols through solid-phase extraction. Chem Eng J 166:994–1001. https://doi.org/10.1016/j.cej.2010.11.090
Fishman ML, Chau HK, Hoagland P, Ayyad K (1999) Characterization of pectin, flash-extracted from orange albedo by microwave heating, under pressure. Carbohydr Res 323:126–138. https://doi.org/10.1016/S0008-6215(99)00244-X
Frumento D, Paula A, Santo E et al (2013) Development of milk fermented with lactobacillus acidophilus fortified with vitis vinifera marc flour. Food Technol Biotechnol 51(3):370–375
Fuentes-Alventosa JM, Jaramillo-Carmona S, Rodríguez-Gutiérrez G et al (2013) Preparation of bioactive extracts from asparagus by-product. Food Bioprod Process 91:74–82. https://doi.org/10.1016/j.fbp.2012.12.004
Galanakis CM (2012) Recovery of high added-value components from food wastes: conventional, emerging technologies and commercialized applications. Trends Food Sci Technol 26:68–87
Galanakis CM (2017) Handbook of grape processing by-products: sustainable solutions. Academic, London
García Herrera P, Sánchez-Mata MC, Cámara M (2010) Nutritional characterization of tomato fiber as a useful ingredient for food industry. Innov Food Sci Emerg Technol 11:707–711. https://doi.org/10.1016/j.ifset.2010.07.005
Gargiulo V, Lanzetta R, Parrilli M, De Castro C (2009) Structural analysis of chondroitin sulfate from Scyliorhinus canicula: a useful source of this polysaccharide. Glycobiology 19:1485–1491. https://doi.org/10.1093/glycob/cwp123
Garrido MD, Auqui M, Martí N, Linares MB (2011) Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers. LWT – Food Sci Technol 44:2238–2243. https://doi.org/10.1016/j.lwt.2011.07.003
Gbashi S, Njobeh P, Steenkamp P, Madala N (2017) Extracción con agua caliente presurizada y huella quimiométrica de flavonoides de Bidens pilosa mediante espectrometría de masas en tándem por UPLC. CYTA – J Food 15:171–180. https://doi.org/10.1080/19476337.2016.1230151
Gehring CK, Gigliotti JC, Moritz JS et al (2011) Functional and nutritional characteristics of proteins and lipids recovered by isoelectric processing of fish by-products and low-value fish: a review. Food Chem 124:422–431
Germec M, Ozcan A, Turhan I (2019) Bioconversion of wheat bran into high value-added products and modelling of fermentations. Ind Crops Prod 139. https://doi.org/10.1016/j.indcrop.2019.111565
Ghafoor K, Park J, Choi YH (2010) Optimization of supercritical fluid extraction of bioactive compounds from grape (Vitis labrusca B.) peel by using response surface methodology. Innov Food Sci Emerg Technol 11:485–490. https://doi.org/10.1016/j.ifset.2010.01.013
Ghanbari R, Anwar F, Alkharfy KM et al (2012) Valuable nutrients and functional bioactives in different parts of olive (Olea europaea L.)-A review. Int J Mol Sci 13:1291–1340
Gil M, Del Barrio-Galán R, Ubeda C, Peña-Neira Á (2018) Effectiveness of fibers from “Cabernet Sauvignon” (Vitis vinifera) pomace as fining agents for red wines. J Food Quality 2018:6408734. https://doi.org/10.1155/2018/6408734
Gomez-Guillen MC, Gimenez B, Lopez-Caballero ME, Montero MP (2011) Functional and bioactive properties of collagen and gelatin from alternative sources: a review. Food Hydrocoll 25:1813–1827
González-Centeno MR, Comas-Serra F, Femenia A et al (2015) Effect of power ultrasound application on aqueous extraction of phenolic compounds and antioxidant capacity from grape pomace (Vitis vinifera L.): experimental kinetics and modeling. Ultrason Sonochem 22:506–514. https://doi.org/10.1016/j.ultsonch.2014.05.027
Górecka D, Dziedzic K, Pachołek B, Górecka M (2010) Raspberry pomace as a potential fiber source for cookies enrichment. Acta Sci Pol Technol Aliment 9:451–462
Grabowska M, Wawrzyniak D, Rolle K et al (2019) Let food be your medicine: nutraceutical properties of lycopene. Food Funct 10:3090–3102
Guerra-Rivas C, Vieira C, Rubio B et al (2016) Effects of grape pomace in growing lamb diets compared with vitamin E and grape seed extract on meat shelf life. Meat Sci 116:221–229. https://doi.org/10.1016/j.meatsci.2016.02.022
Gustavsson J, Cederberg C, Sonesson U et al (2011) Global food losses and food waste: extent, causes and prevention. FAO, Düsseldorf
Gustafson S (2019) FAO SOFA report 2019: New insights into food loss and waste | IFPRI: International Food Policy Research Institute [WWW Document]. URL https://www.ifpri.org/blog/fao-sofa-report-2019-new-insights-food-loss-and-waste Accessed 11th Mar 2021
Hafid HS, Rahman NA, Md Shah UK, Baharudin AS (2015) Enhanced fermentable sugar production from kitchen waste using various pretreatments. J Environ Manage 156:290–298. https://doi.org/10.1016/j.jenvman.2015.03.045
Hall RM, Mayer DA, Mazzutti S, Ferreira SRS (2018) Simulating large scale SFE applied to recover bioactive compounds from papaya seeds. J Supercrit Fluids 140:302–309. https://doi.org/10.1016/j.supflu.2018.07.013
Han D, Row KH (2011) Determination of luteolin and apigenin in celery using ultrasonic-assisted extraction based on aqueous solution of ionic liquid coupled with HPLC quantification. J Sci Food Agric 91:2888–2892. https://doi.org/10.1002/jsfa.4553
Hao R, Li Q, Zhao J et al (2015) Effects of grape seed procyanidins on growth performance, immune function and antioxidant capacity in weaned piglets. Livest Sci 178:237–242. https://doi.org/10.1016/j.livsci.2015.06.004
Hataminia F, Farhadian N, Karimi M, Ebrahimi M (2018) A novel method for squalene extraction from pumpkin seed oil using magnetic nanoparticles and exploring the inhibition effect of extracted squalene on angiogenesis property. J Taiwan Inst Chem Eng 91:1–9. https://doi.org/10.1016/j.jtice.2018.05.017
He Q, Li Y, Zhang P et al (2016) Optimisation of microwave-assisted extraction of flavonoids and phenolics from celery (Apium graveolens L.) leaves by response surface methodology. Czech J Food Sci 34:341–349. https://doi.org/10.17221/266/2015-CJFS
Henkel M, Müller MM, Kügler JH et al (2012) Rhamnolipids as biosurfactants from renewable resources: concepts for next-generation rhamnolipid production. Process Biochem 47:1207–1219
Henríquez C, Speisky H, Chiffelle I et al (2010) Development of an ingredient containing apple peel, as a source of polyphenols and dietary fiber. J Food Sci. https://doi.org/10.1111/j.1750-3841.2010.01700.x
Herrera-Ponce AL, Alarcón-Rojo AD, Salmeron I, Rodríguez-Figueroa JC (2019) Physiological health effects of whey protein-derived bioactive peptides: a review. Rev Chil Nutr 46:205–214
Hollmann J, Elbegzaya N, Pawelzik E, Lindhauer MG (2009) Isolation and characterization of glucuronoarabinoxylans from wheat bran obtained by classical and ultrasound-assisted extraction methods. Qual Assur Saf Crop Foods 1:231–239. https://doi.org/10.1111/j.1757-837X.2009.00039.x
Huber GM, Rupasinghe HPV (2009) Phenolic profiles and antioxidant properties of apple skin extracts. J Food Sci. https://doi.org/10.1111/j.1750-3841.2009.01356.x
Hussein MHM, El-Hady MF, Shehata HAH et al (2013) Preparation of some eco-friendly corrosion inhibitors having antibacterial activity from sea food waste. J Surfactants Deterg 16:233–242. https://doi.org/10.1007/s11743-012-1395-3
Hỳsek Š, Neuberger P, Sikora A et al (2019) Waste utilization: insulation panel from recycled polyurethane particles and wheat husks. Materials (Basel) 12. https://doi.org/10.3390/ma12193075
Iravani S, Varma RS (2020) Greener synthesis of lignin nanoparticles and their applications. Green Chem 22:612–636
Ishida BK, Chapman MH (2009) Carotenoid extraction from plants using a novel, environmentally friendly solvent. J Agric Food Chem 57:1051–1059. https://doi.org/10.1021/jf8026292
Ishikawa S, Maruyama A, Yamamoto Y, Hara S (2014) Extraction and characterization of glucosinolates and isothiocyanates from rape seed meal. J Oleo Sci 63:303–308. https://doi.org/10.5650/jos.ess13170
Jafarian Asl P, Niazmand R, Yahyavi F (2020) Extraction of phytosterols and tocopherols from rapeseed oil waste by supercritical CO2 plus co-solvent: a comparison with conventional solvent extraction. Heliyon 6. https://doi.org/10.1016/j.heliyon.2020.e03592
Jaime L, Vázquez E, Fornari T et al (2015) Extraction of functional ingredients from spinach (Spinacia oleracea L.) using liquid solvent and supercritical CO2 extraction. J Sci Food Agric 95:722–729. https://doi.org/10.1002/jsfa.6788
Jara-Palacios MJ, Hernanz D, Escudero-Gilete ML, Heredia FJ (2016) The use of grape seed byproducts rich in flavonoids to improve the antioxidant potential of red wines. Molecules 21. https://doi.org/10.3390/molecules21111526
Javier H, Ángel SJ, Aida G et al (2019) Revalorization of grape marc waste from liqueur wine: biomethanization. J Chem Technol Biotechnol 94:1499–1508. https://doi.org/10.1002/jctb.5909
Jeantet R, Rodríguez J, Garem A (2000) Nanofiltration of sweet whey by spiral wound organic membranes: impact of hydrodynamics. Lait 80:155–163. https://doi.org/10.1051/lait:2000115
Kalli E, Lappa I, Bouchagier P et al (2018) Novel application and industrial exploitation of winery by-products. Bioresour Bioprocess 5:46. https://doi.org/10.1186/s40643-018-0232-6
Kalogeropoulos N, Chiou A, Pyriochou V et al (2012) Bioactive phytochemicals in industrial tomatoes and their processing byproducts. LWT – Food Sci Technol 49:213–216. https://doi.org/10.1016/j.lwt.2011.12.036
Kanatt SR, Chander R, Radhakrishna P, Sharma A (2005) Potato peel extract – a natural antioxidant for retarding lipid peroxidation in radiation processed lamb meat. J Agric Food Chem 53:1499–1504. https://doi.org/10.1021/jf048270e
Kang HY, Yang PY, Dominy WG, Lee CS (2010) Bioprocessing papaya processing waste for potential aquaculture feed supplement – economic and nutrient analysis with shrimp feeding trial. Bioresour Technol 101:7973–7979. https://doi.org/10.1016/j.biortech.2010.05.058
Kapusta I, Janda B, Szajwaj B et al (2007) Flavonoids in horse chestnut (Aesculus hippocastanum) seeds and powdered waste water byproducts. J Agric Food Chem 55:8485–8490. https://doi.org/10.1021/jf071709t
Karantonis HC, Tsantila N, Stamatakis G et al (2008) Bioactive polar lipids in olive oil, pomace and waste byproducts. J Food Biochem 32:443–459. https://doi.org/10.1111/j.1745-4514.2008.00160.x
Kardel M, Taube F, Schulz H et al (2013) Different approaches to evaluate tannin content and structure of selected plant extracts – review and new aspects. J Appl Bot Food Qual 86:154–166
Karp SG, Igashiyama AH, Siqueira PF et al (2011) Application of the biorefinery concept to produce l-lactic acid from the soybean vinasse at laboratory and pilot scale. Bioresour Technol 102:1765–1772. https://doi.org/10.1016/j.biortech.2010.08.102
Karuppiah H, Kirubakaran N, Sundaram J (2018) Genetic resources for arcelin, a stored product insect antimetabolic protein from various accessions of pulses of Leguminosae. Genet Resour Crop Evol 65:79–90. https://doi.org/10.1007/s10722-017-0510-8
Kazemi M, Khodaiyan F, Hosseini SS, Najari Z (2019) An integrated valorization of industrial waste of eggplant: simultaneous recovery of pectin, phenolics and sequential production of pullulan. Waste Manag 100:101–111. https://doi.org/10.1016/j.wasman.2019.09.013
Kehili M, Kammlott M, Choura S et al (2017) Supercritical CO2 extraction and antioxidant activity of lycopene and β-carotene-enriched oleoresin from tomato (Lycopersicum esculentum L.) peels by-product of a Tunisian industry. Food Bioprod Process 102:340–349. https://doi.org/10.1016/j.fbp.2017.02.002
Kelly PM, Kelly J, Mehra R et al (2000) Implementation of integrated membrane processes for pilot scale development of fractionated milk components. Lait 80:139–153. https://doi.org/10.1051/lait:2000101
Kerton FM, Liu Y, Omari KW, Hawboldt K (2013) Green chemistry and the ocean-based biorefinery. Green Chem 15:860–871
Khaidir REM, Fen YW, Zaid MHM et al (2019) Exploring Eu3+-doped ZnO-SiO2 glass derived by recycling renewable source of waste rice husk for white-LEDs application. Results Phys 15. https://doi.org/10.1016/j.rinp.2019.102596
Kim S-B, Ji C-I, Woo J-W et al (2012) Simplified purification of chondroitin sulphate from scapular cartilage of shortfin mako shark (Isurus oxyrinchus). Int J Food Sci Technol 47:91–99. https://doi.org/10.1111/j.1365-2621.2011.02811.x
Kiran EU, Trzcinski AP, Ng WJ, Liu Y (2014) Bioconversion of food waste to energy: A review. Fuel 134:389–399
Kitrytė V, Kavaliauskaitė A, Tamkutė L et al (2020) Zero waste biorefining of lingonberry (Vaccinium vitis-idaea L.) pomace into functional ingredients by consecutive high pressure and enzyme assisted extractions with green solvents. Food Chem 322. https://doi.org/10.1016/j.foodchem.2020.126767
Kock LB, Brummer Y, Exley T et al (2018) In vitro assessment of oat β-glucans nutritional properties: an inter-laboratory methodology evaluation. Carbohydr Polym 200:271–277. https://doi.org/10.1016/j.carbpol.2018.07.082
Kong J, Gao S, Liu Y et al (2019) Recycling of carbonized rice husk for producing high purity silicon by the combination of electric arc smelting and slag refining. J Hazard Mater 380. https://doi.org/10.1016/j.jhazmat.2019.120827
Korotych O, Mondal J, Gattás-Asfura KM et al (2019) Evaluation of commercially available styrene-co-maleic acid polymers for the extraction of membrane proteins from spinach chloroplast thylakoids. Eur Polym J 114:485–500. https://doi.org/10.1016/j.eurpolymj.2018.10.035
Kosseva MR (2011) Management and processing of food wastes. In: Comprehensive biotechnology, 2nd edn. Food and Agriculture Organization of the United Nations, Rome
Koushkbaghi M, Kazemi MJ, Mosavi H, Mohseni E (2019) Acid resistance and durability properties of steel fiber-reinforced concrete incorporating rice husk ash and recycled aggregate. Constr Build Mater 202:266–275. https://doi.org/10.1016/j.conbuildmat.2018.12.224
Koutinas AA, Papapostolou H, Dimitrellou D et al (2009) Whey valorisation: a complete and novel technology development for dairy industry starter culture production. Bioresour Technol 100:3734–3739. https://doi.org/10.1016/j.biortech.2009.01.058
Krasnoshtanova AA (2010) Obtaining enzymatic protein and lipid hydrolysates from byproducts of the meat processing industry. Catal Ind 2:173–179. https://doi.org/10.1134/S2070050410020133
Krisch J, Galgoczy L, Vágvölgyi C et al (2009) Antimicrobial and antioxidant potential of waste products remaining after juice pressing. J Eng Ann 42(2):483–490
Kroyer GT (1995) Impact of food processing on the environment-an overview. LWT – Food Sci Technol 28:547
Kryževičiute N, Kraujalis P, Venskutonis PR (2016) Optimization of high pressure extraction processes for the separation of raspberry pomace into lipophilic and hydrophilic fractions. J Supercrit Fluids 108:61–68. https://doi.org/10.1016/j.supflu.2015.10.025
Kulczyński B, Gramza-Michałowska A, Królczyk JB (2020) Optimization of extraction conditions for the antioxidant potential of different pumpkin varieties (Cucurbita Maxima). Sustain 12. https://doi.org/10.3390/su12041305
Kumar S, Kumar Walia Y (2017) Extraction of methylcellulose from wheat straw of Himachal Pradesh, India. Oriental J Chem 33:2625–2631. https://doi.org/10.13005/ojc/330560
Kumar S, Mor DR (2013) Utilization of rice husk and their ash: a review. Res J Chem Environ Sci 1(5):126–129
Kumar A, Kushwaha VS, Sharma P (2014) Pharmaceutical microemulsion: formulation, characterization and drug deliveries across skin. Int J Drug Dev Res 6(1):1–21
Kumar A, Sengupta B, Dasgupta D et al (2016) Recovery of value added products from rice husk ash to explore an economic way for recycle and reuse of agricultural waste. Rev Environ Sci Biotechnol 15:47–65
Kumar A, Kumar D, George N et al (2018) A process for complete biodegradation of shrimp waste by a novel marine isolate Paenibacillus sp. AD with simultaneous production of chitinase and chitin oligosaccharides. Int J Biol Macromol 109:263–272. https://doi.org/10.1016/j.ijbiomac.2017.12.024
Lafarga T, Rodríguez-Roque MJ, Bobo G et al (2019) Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables. Food Sci Biotechnol 28:1713–1721. https://doi.org/10.1007/s10068-019-00618-4
Lante A, Nardi T, Zocca F et al (2011) Evaluation of red chicory extract as a natural antioxidant by pure lipid oxidation and yeast oxidative stress response as model systems. J Agric Food Chem 59:5318–5324. https://doi.org/10.1021/jf2003317
Lee PC, Lee WG, Kwon S et al (2000) Batch and continuous cultivation of Anaerobiospirillum succiniciproducens for the production of succinic acid from whey. Appl Microbiol Biotechnol 54:23–27. https://doi.org/10.1007/s002530000331
Lee SB, Jang HS, Hong IK (2017) Optimization of extraction process for antioxidant from persimmon leaf and thistle using response surface methodology. Appl Chem Eng 28:442–447. https://doi.org/10.14478/ace.2017.1037
Leite AC, Ferreira AM, Morais ES et al (2018) Cloud point extraction of chlorophylls from spinach leaves using aqueous solutions of nonionic surfactants. ACS Sustain Chem Eng 6:590–599. https://doi.org/10.1021/acssuschemeng.7b02931
Li L, Shao J, Zhu X et al (2013) Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N-nitrosamines formation in dry-cured sausage. Int J Food Sci Technol 48:1157–1164. https://doi.org/10.1111/ijfs.12069
Li P, Zeng Y, Xie Y et al (2017) Effect of pretreatment on the enzymatic hydrolysis of kitchen waste for xanthan production. Bioresour Technol 223:84–90. https://doi.org/10.1016/j.biortech.2016.10.035
Lima PM, Rubio FTV, Silva MP et al (2019) Nutritional value and modelling of carotenoids extraction from pumpkin (Cucurbita Moschata) Peel Flour By-Product. Int J Food Eng 15. https://doi.org/10.1515/ijfe-2018-0381
Liu Y, Shi J, Langrish TAG (2006) Water-based extraction of pectin from flavedo and albedo of orange peels. Chem Eng J 120:203–209. https://doi.org/10.1016/j.cej.2006.02.015
Liu D, Vorobiev D, Savoire R, Lanoiselle J-L (2011) Extraction of polyphenols from grape seeds by unconventional methods and extract concentration through polymeric membrane. Food Process Eng a Chang World Proc 11th Int Congr Eng Food 2011:1939–1940
Liu W, Dong Z, Sun D et al (2019) Bioconversion of kitchen wastes into bioflocculant and its pilot-scale application in treating iron mineral processing wastewater. Bioresour Technol 288:121505. https://doi.org/10.1016/j.biortech.2019.121505
Löf D, Schillén K, Nilsson L (2011) Flavonoids: Precipitation kinetics and interaction with surfactant micelles. J Food Sci 76:35–39. https://doi.org/10.1111/j.1750-3841.2011.02103.x
López-Linares JC, García-Cubero MT, Lucas S et al (2019) Microwave assisted hydrothermal as greener pretreatment of brewer’s spent grains for biobutanol production. Chem Eng J 368:1045–1055. https://doi.org/10.1016/j.cej.2019.03.032
Lorente A, Remón J, Budarin VL et al (2019) Analysis and optimisation of a novel “bio-brewery” approach: Production of bio-fuels and bio-chemicals by microwave-assisted, hydrothermal liquefaction of brewers’ spent grains. Energy Convers Manag 185:410–430. https://doi.org/10.1016/j.enconman.2019.01.111
Lorenzo JM, Sineiro J, Amado IR, Franco D (2014) Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties. Meat Sci 96:526–534. https://doi.org/10.1016/j.meatsci.2013.08.007
Lou R, Ma R, Lin K-T et al (2020) Facile extraction of wheat straw by deep eutectic solvent (DES) to produce lignin nanoparticles. ACS Sustain Chem Eng 14:59. https://doi.org/10.1021/acssuschemeng.8b05816
Lozano-Sánchez J, Giambanelli E, Quirantes-Piné R et al (2011) Wastes generated during the storage of extra virgin olive oil as a natural source of phenolic compounds. J Agric Food Chem 59:11491–11500. https://doi.org/10.1021/jf202596q
Luft L, Confortin TC, Todero I et al (2019) Ultrasound technology applied to enhance enzymatic hydrolysis of Brewer’s spent grain and its potential for production of fermentable sugars. Waste Biomass Valoriz 10:2157–2164. https://doi.org/10.1007/s12649-018-0233-x
Luguel C, Annevelink B, Laurmaa J et al (2011) European biorefinery joint strategic research roadmap. JRC Tech Rep 2011:68
Luo J, Zhu Y, Song A et al (2019) Efficient short-chain fatty acids recovery from anaerobic fermentation of wine vinasse and waste activated sludge and the underlying mechanisms. Biochem Eng J 145:18–26. https://doi.org/10.1016/j.bej.2019.02.010
MacHmudah S, Zakaria WS et al (2012) Lycopene extraction from tomato peel by-product containing tomato seed using supercritical carbon dioxide. J Food Eng 108:290–296. https://doi.org/10.1016/j.jfoodeng.2011.08.012
Mahboubi A, Ferreira JA, Taherzadeh MJ, Lennartsson PR (2017) Value-added products from dairy waste using edible fungi. Waste Manag 59:518–525. https://doi.org/10.1016/j.wasman.2016.11.017
Makris DP (2018) Green extraction processes for the efficient recovery of bioactive polyphenols from wine industry solid wastes – recent progress. Curr Opin Green Sustain Chem 13:50–55
Maneerat N, Tangsuphoom N, Nitithamyong A (2017) Effect of extraction condition on properties of pectin from banana peels and its function as fat replacer in salad cream. J Food Sci Technol 54:386–397. https://doi.org/10.1007/s13197-016-2475-6
Manso T, Nunes C, Raposo S, Lima-Costa ME (2010) Carob pulp as raw material for production of the biocontrol agent P. agglomerans PBC-1. J Ind Microbiol Biotechnol 37:1145–1155. https://doi.org/10.1007/s10295-010-0762-1
Maragkoudakis P, Nardi T, Bovo B et al (2010) Valorisation of a milk industry by-product as substrate for microbial growth. J Biotechnol 150:340–340. https://doi.org/10.1016/j.jbiotec.2010.09.361
Marchiani R, Bertolino M, Ghirardello D et al (2016) Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses. J Food Sci Technol 53:1585–1596. https://doi.org/10.1007/s13197-015-2105-8
Martin-Diana AB, Rico D, Frias J et al (2006) Whey permeate as a bio-preservative for shelf life maintenance of fresh-cut vegetables. Innov Food Sci Emerg Technol 7:112–123. https://doi.org/10.1016/j.ifset.2005.08.002
Martinez-Sena MT, de la Guardia M, Esteve-Turrillas FA, Armenta S (2017) Hard cap espresso extraction and liquid chromatography determination of bioactive compounds in vegetables and spices. Food Chem 237:75–82. https://doi.org/10.1016/j.foodchem.2017.05.101
Martins BC, Rescolino R, Coelho DF et al (2014) Characterization of bromelain from ananas comosus agroindustrial residues purified by ethanol factional precipitation. Chem Eng Trans 37:781–786. https://doi.org/10.3303/CET1437131
Massa TB, Stevanato N, Cardozo-Filho L, da Silva C (2019) Pumpkin (Cucurbita maxima) by-products: obtaining seed oil enriched with active compounds from the peel by ultrasonic-assisted extraction. J Food Process Eng 42. https://doi.org/10.1111/jfpe.13125
Matassa S, Verstraete W, Pikaar I, Boon N (2016) Autotrophic nitrogen assimilation and carbon capture for microbial protein production by a novel enrichment of hydrogen-oxidizing bacteria. Water Res 101:137–146. https://doi.org/10.1016/j.watres.2016.05.077
Mateos-Aparicio I, Redondo-Cuenca A, Villanueva-Suárez MJ et al (2010) Pea pod, broad bean pod and okara, potential sources of functional compounds. LWT – Food Sci Technol 43:1467–1470. https://doi.org/10.1016/j.lwt.2010.05.008
Matharu AS, de Melo EM, Houghton JA (2016) Opportunity for high value-added chemicals from food supply chain wastes. Bioresour Technol 215:123–130
Maumela P, van Rensburg E, Chimphango AFA, Görgens JF (2020) Sequential extraction of protein and inulin from the tubers of Jerusalem artichoke (Helianthus tuberosus L.). J Food Sci Technol 57:775–786. https://doi.org/10.1007/s13197-019-04110-z
Mauro RP, Agnello M, Rizzo V et al (2020) Recovery of eggplant field waste as a source of phytochemicals. Sci Hortic (Amsterdam) 261:109023. https://doi.org/10.1016/j.scienta.2019.109023
Mena-García A, Rodríguez-Sánchez S, Ruiz-Matute AI, Sanz ML (2020) Exploitation of artichoke byproducts to obtain bioactive extracts enriched in inositols and caffeoylquinic acids by Microwave Assisted Extraction. J Chromatogr A 1613. https://doi.org/10.1016/j.chroma.2019.460703
Mildner-Szkudlarz S, Bajerska J (2013) Protective effect of grape by-product-fortified breads against cholesterol/cholic acid diet-induced hypercholesterolaemia in rats. J Sci Food Agric 93:3271–3278. https://doi.org/10.1002/jsfa.6171
Minhalma M, Magueijo V, Queiroz DP, de Pinho MN (2007) Optimization of “Serpa” cheese whey nanofiltration for effluent minimization and by-products recovery. J Environ Manag 82:200–206. https://doi.org/10.1016/j.jenvman.2005.12.011
Mitić M, Janković S, Mašković P et al (2020) Kinetic models of the extraction of vanillic acid from pumpkin seeds. Open Chem 18:22–30. https://doi.org/10.1515/chem-2020-0001
Mizuno H, Usuki T (2018) Ionic liquid-assisted extraction and isolation of cynaropicrin and cnicin from artichoke and blessed thistle. ChemistrySelect 3:1781–1786. https://doi.org/10.1002/slct.201703063
Moate PJ, Williams SRO, Torok VA et al (2014) Grape marc reduces methane emissions when fed to dairy cows. J Dairy Sci 97:5073–5087. https://doi.org/10.3168/jds.2013-7588
Mohdaly AAA, Sarhan MA, Smetanska I, Mahmoud A (2010) Antioxidant properties of various solvent extracts of potato peel, sugar beet pulp and sesame cake. J Sci Food Agric 90:218–226. https://doi.org/10.1002/jsfa.3796
Mollea C, Chiampo F, Conti R (2008) Extraction and characterization of pectins from cocoa husks: a preliminary study. Food Chem 107:1353–1356. https://doi.org/10.1016/j.foodchem.2007.09.006
Monti L, Donati E, Zambrini AV, Contarini G (2018) Application of membrane technologies to bovine Ricotta cheese exhausted whey (scotta). Int Dairy J 85:121–128. https://doi.org/10.1016/j.idairyj.2018.05.007
Mouratoglou E, Malliou V, Makris DP (2016) Novel glycerol-based natural eutectic mixtures and their efficiency in the ultrasound-assisted extraction of antioxidant polyphenols from agri-food waste biomass. Waste Biomass Valoriz 7:1377–1387. https://doi.org/10.1007/s12649-016-9539-8
Murad HA, Abo-Elkhair AG, Azzaz HH (2019) Production of xanthan gum from nontraditional substrates with perspective of the unique properties and wide industrial applications. JSMC Microbiol 1:6
Murado MA, Fraguas J, Montemayor MI et al (2010) Preparation of highly purified chondroitin sulphate from skate (Raja clavata) cartilage by-products. Process optimization including a new procedure of alkaline hydroalcoholic hydrolysis. Biochem Eng J 49:126–132. https://doi.org/10.1016/j.bej.2009.12.006
Murthy PS, Madhava Naidu M (2012) Sustainable management of coffee industry by-products and value addition – a review. Resour Conserv Recycl 66:45–58
Naik A, Raghavendra SN, Raghavarao KSMS (2012) Production of coconut protein powder from coconutwet processing waste and its characterization. Appl Biochem Biotechnol 167:1290–1302
Naik M, Rawson A, Rangarajan JM (2020) Radio frequency-assisted extraction of pectin from jackfruit (Artocarpus heterophyllus) peel and its characterization. J Food Process Eng. https://doi.org/10.1111/jfpe.13389
Nath P, Varghese E, Kaur C (2015) Optimization of enzymatic maceration for extraction of carotenoids and total phenolics from sweet pepper using response surface methodology. Indian J Hortic 72:547–552. https://doi.org/10.5958/0974-0112.2015.00100.0
Nawaz H, Shad MA, Rehman N et al (2020) Effect of solvent polarity on extraction yield and antioxidant properties of phytochemicals from bean (Phaseolus vulgaris) seeds. Brazilian J Pharm Sci 56. https://doi.org/10.1590/s2175-97902019000417129
Nawirska A, Kwaśniewska M (2005) Dietary fibre fractions from fruit and vegetable processing waste. Food Chem 91:221–225. https://doi.org/10.1016/j.foodchem.2003.10.005
Nelson ML (2010) Utilization and application of wet potato processing coproducts for finishing cattle. J Anim Sci 88. https://doi.org/10.2527/jas.2009-2502
Nguyen M, Reynolds N, Vigneswaran S (2003) By-product recovery from cottage cheese production by nanofiltration. J Clean Prod 11:803–807. https://doi.org/10.1016/S0959-6526(02)00130-0
Nile SH, Nile AS, Keum YS, Sharma K (2017) Utilization of quercetin and quercetin glycosides from onion (Allium cepa L.) solid waste as an antioxidant, urease and xanthine oxidase inhibitors. Food Chem 235:119–126. https://doi.org/10.1016/j.foodchem.2017.05.043
Nishimura H, Tan L, Kira N et al (2017) Production of ethanol from a mixture of waste paper and kitchen waste via a process of successive liquefaction, presaccharification, and simultaneous saccharification and fermentation. Waste Manag 67:86–94. https://doi.org/10.1016/j.wasman.2017.04.030
Noda Y, Asada C, Sasaki C, Nakamura Y (2019) Effects of hydrothermal methods such as steam explosion and microwave irradiation on extraction of water soluble antioxidant materials from garlic husk. Waste Biomass Valoriz 10:3397–3402. https://doi.org/10.1007/s12649-018-0353-3
Oǧuzkan SB (2019) Extraction of capsinoid and its analogs from pepper waste of different genotypes. Nat Prod Commun 14. https://doi.org/10.1177/1934578X19865673
Ohkouchi Y, Inoue Y (2006) Direct production of l(+)-lactic acid from starch and food wastes using Lactobacillus manihotivorans LMG18011. Bioresour Technol 97:1554–1562. https://doi.org/10.1016/j.biortech.2005.06.004
Okino-Delgado CH, do Prado DZ, Facanali R et al (2017) Bioremediation of cooking oil waste using lipases from wastes. PLoS One 12:e0186246. https://doi.org/10.1371/journal.pone.0186246
Okuno S, Yoshinaga M, Nakatani M et al (2002) Extraction of antioxidants in sweetpotato waste powder with supercritical carbon dioxide. Food Sci Technol Res 8:154–157. https://doi.org/10.3136/fstr.8.154
Ona JI, Halling PJ, Ballesteros M (2019) Enzyme hydrolysis of cassava peels: treatment by amylolytic and cellulolytic enzymes. Biocatal Biotransform 37:77–85. https://doi.org/10.1080/10242422.2018.1551376
Paes J, Dotta R, Barbero GF, Martínez J (2014) Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium myrtillus L.) residues using supercritical CO2 and pressurized liquids. J Supercrit Fluids 95:8–16. https://doi.org/10.1016/j.supflu.2014.07.025
Pagano E, Romano B, Izzo AA, Borrelli F (2018) The clinical efficacy of curcumin-containing nutraceuticals: an overview of systematic reviews. Pharmacol Res 134:79–91
Pap N, Pongrácz E, Myllykoski L, Keiski R (2004) Waste minimization and utilization in the food industry: processing of arctic berries, and extraction of valuable compounds from juice- processing by-products. Proc Waste Minimization Resour Use Optim Conf 2004:159–168
Papaioannou EH, Liakopoulou-Kyriakides M (2012) Agro-food wastes utilization by Blakeslea trispora for carotenoids production. Acta Biochim Pol 59:151–153
Papoutsis K, Grasso S, Menon A et al (2020) Recovery of ergosterol and vitamin D2 from mushroom waste – potential valorization by food and pharmaceutical industries. Trends Food Sci Technol 99:351–366
Parashar A, Jin Y, Mason B et al (2016) Incorporation of whey permeate, a dairy effluent, in ethanol fermentation to provide a zero waste solution for the dairy industry. J Dairy Sci 99:1859–1867. https://doi.org/10.3168/jds.2015-10059
Parate VR, Talib MI (2015) Characterization of tur dal (Cajanus cajan) husk carbon and its kinetics and isotherm study for removing Cu (II) ions. IOSR J Environ Sci 9:27–41. https://doi.org/10.9790/2402-09432741
Parfitt J, Barthel M, Macnaughton S (2010) Food waste within food supply chains: quantification and potential for change to 2050. Philos Trans R Soc B Biol Sci 365:3065–3081. https://doi.org/10.1098/rstb.2010.0126
Parthiba Karthikeyan O, Trably E, Mehariya S et al (2018) Pretreatment of food waste for methane and hydrogen recovery: a review. Bioresour Technol 249:1025–1039
Patel SR, Murthy ZVP (2010) Optimization of process parameters by Taguchi method in the recovery of lactose from whey using sonocrystallization. Cryst Res Technol 45:747–752. https://doi.org/10.1002/crat.201000139
Patsea M, Stefou I, Grigorakis S, Makris DP (2017) Screening of natural sodium acetate-based low-transition temperature mixtures (LTTMs) for enhanced extraction of antioxidants and pigments from red vinification solid wastes. Environ Process 4:123–135. https://doi.org/10.1007/s40710-016-0205-8
Pavlić B, Ðurković AV, Vladić J et al (2016) Extraction of minor compounds (chlorophylls and carotenoids) from yarrow–rose hip mixtures by traditional versus green technique. J Food Process Eng 39:418–424. https://doi.org/10.1111/jfpe.12242
Pavlović MD, Buntić AV, Šiler-Marinković SS, Dimitrijević-Branković SI (2013) Ethanol influenced fast microwave-assisted extraction for natural antioxidants obtaining from spent filter coffee. Sep Purif Technol 118:503–510. https://doi.org/10.1016/j.seppur.2013.07.035
Pedras B, Salema-Oom M, Sá-Nogueira I et al (2017) Valorization of white wine grape pomace through application of subcritical water: analysis of extraction, hydrolysis, and biological activity of the extracts obtained. J Supercrit Fluids 128:138–144. https://doi.org/10.1016/j.supflu.2017.05.020
Pedroza MA, Carmona M, Salinas MR, Zalacain A (2011) Use of dehydrated waste grape skins as a natural additive for producing rosé Wines: study of extraction conditions and evolution. J Agric Food Chem 59:10976–10986. https://doi.org/10.1021/jf202626v
Pereira CD, Diaz O, Cobos A (2002) Valorization of by-products from ovine cheese manufacture: clarification by thermocalcic precipitation/microfiltration before ultrafiltration. Int Dairy J 12:773–783. https://doi.org/10.1016/S0958-6946(02)00070-5
Perotto G, Ceseracciu L, Simonutti R et al (2018) Bioplastics from vegetable waste: via an eco-friendly water-based process. Green Chem 20:894–902. https://doi.org/10.1039/c7gc03368k
Peschel W, Sánchez-Rabaneda F, Diekmann W et al (2006) An industrial approach in the search of natural antioxidants from vegetable and fruit wastes. Food Chem 97:137–150. https://doi.org/10.1016/j.foodchem.2005.03.033
Pfukwa TM, Fawole OA, Manley M et al (2019) Food preservative capabilities of grape (Vitis vinifera) and clementine mandarin (Citrus reticulata) by-products extracts in South Africa. Sustain 11. https://doi.org/10.3390/su11061746
Piccolella S, Bianco A, Crescente G et al (2019) Recovering cucurbita pepo cv. ‘lungo fiorentino’ wastes: UHPLC-HRMS/MS metabolic profile, the basis for establishing their nutra- and cosmeceutical valorisation. Molecules 24. https://doi.org/10.3390/molecules24081479
Písecký J (2005) Spray drying in the cheese industry. Int Dairy J 15:531–536
Piwowarek K, Lipińska E, Hać-Szymańczuk E (2016) Possibility of using apple pomaces in the process of propionic-acetic fermentation. Electron J Biotechnol 23:1–6. https://doi.org/10.1016/j.ejbt.2016.07.004
Plazzotta S, Manzocco L, Nicoli MC (2017) Fruit and vegetable waste management and the challenge of fresh-cut salad. Trends Food Sci Technol 63:51–59
Plazzotta S, Calligaris S, Manzocco L (2018a) Innovative bioaerogel-like materials from fresh-cut salad waste via supercritical-CO2-drying. Innov Food Sci Emerg Technol 47:485–492. https://doi.org/10.1016/j.ifset.2018.04.022
Plazzotta S, Calligaris S, Manzocco L (2018b) Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity. LWT – Food Sci Technol 89:276–283. https://doi.org/10.1016/j.lwt.2017.10.056
Plazzotta S, Ibarz R, Manzocco L, Martín-Belloso O (2020) Optimizing the antioxidant biocompound recovery from peach waste extraction assisted by ultrasounds or microwaves. Ultrason Sonochem 63. https://doi.org/10.1016/j.ultsonch.2019.104954
Poltue T, Suddeepong A, Horpibulsuk S et al (2019) Strength development of recycled concrete aggregate stabilized with fly ash-rice husk ash based geopolymer as pavement base material. Road Mater Pavement Des. https://doi.org/10.1080/14680629.2019.1593884
Pontonio E, Dingeo C, Di Cagno R et al (2020) Brans from hull-less barley, emmer and pigmented wheat varieties: from by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase. Int J Food Microbiol 313. https://doi.org/10.1016/j.ijfoodmicro.2019.108384
Prakash Maran J, Sivakumar V, Thirugnanasambandham K, Sridhar R (2014) Microwave assisted extraction of pectin from waste Citrullus lanatus fruit rinds. Carbohydr Polym 101:786–791. https://doi.org/10.1016/j.carbpol.2013.09.062
Prameela K, Venkatesh K, Immandi SB et al (2017) Next generation nutraceutical from shrimp waste: the convergence of applications with extraction methods. Food Chem 237:121–132
Prasad SK, Singh MK (2015) Horse gram- an underutilized nutraceutical pulse crop: a review. J Food Sci Technol 52:2489–2499
Rabiei Z, Naderi S, Rafieian-Kopaei M (2017) Study of antidepressant effects of grape seed oil in male mice using tail suspension and forced swim tests. Bangladesh J Pharmacol 12:397–402. https://doi.org/10.3329/bjp.v12i4.33520
Rahmanian N, Jafari SM, Galanakis CM (2014) Recovery and removal of phenolic compounds from olive mill wastewater. JAOCS, J Am Oil Chem Soc 91:1–18. https://doi.org/10.1007/s11746-013-2350-9
Ramos P, Santos SAO, Guerra ÂR et al (2013) Valorization of olive mill residues: antioxidant and breast cancer antiproliferative activities of hydroxytyrosol-rich extracts derived from olive oil by-products. Ind Crops Prod 46:359–368. https://doi.org/10.1016/j.indcrop.2013.02.020
Ravanfar R, Moein M, Niakousari M, Tamaddon A (2018) Extraction and fractionation of anthocyanins from red cabbage: ultrasonic-assisted extraction and conventional percolation method. J Food Meas Charact 12:2271–2277. https://doi.org/10.1007/s11694-018-9844-y
Ravindran R, Jaiswal AK (2016) Exploitation of food industry waste for high-value products. Trends Biotechnol 34:58–69. https://doi.org/10.1016/J.TIBTECH.2015.10.008
Rektor A, Vatai G (2004) Membrane filtration of mozzarella whey. Desalination 162:279–286. https://doi.org/10.1016/S0011-9164(04)00052-9
Riggi E, Avola G (2008) Fresh tomato packinghouses waste as high added-value biosource. Resour Conserv Recycl 53:96–106. https://doi.org/10.1016/j.resconrec.2008.09.005
Riva G (2013) Volume 1 – I sottoprodotti di interesse del DM 6.7.2012. Inquadramento, potenzialità e valutazioni 155:317
Rodríguez R, Jiménez A, Fernández-Bolaños J et al (2006) Dietary fibre from vegetable products as source of functional ingredients. Trends Food Sci Technol. https://doi.org/10.1016/j.tifs.2005.10.002
Rodríguez M, Nolasco S, Izquierdo N et al (2019) Microwave-assisted extraction of antioxidant compounds from sunflower hulls. Heat Mass Transf und Stoffuebertragung 55:3017–3027. https://doi.org/10.1007/s00231-019-02648-4
Rohm H, Brennan C, Turner C et al (2015) Adding value to fruit processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods—a SUSFOOD Project. Foods 4:690–697. https://doi.org/10.3390/foods4040690
Rojas MC, Brewer MS (2007) Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork. J Food Sci 72. https://doi.org/10.1111/j.1750-3841.2007.00335.x
Romani A, Pinelli P, Galardi C et al (2003) Flavonoids in leaves of black cabbage (Brassica oleracea var. acephala DC. subvar. viridis cv. serotina) grown on different soils and at different elevations. Ital J Food Sci 15:197–205
Rosales Soto MU, Brown K, Ross CF (2012) Antioxidant activity and consumer acceptance of grape seed flour-containing food products. Int J Food Sci Technol 47:592–602. https://doi.org/10.1111/j.1365-2621.2011.02882.x
Sabeena Farvin KH, Grejsen HD, Jacobsen C (2012) Potato peel extract as a natural antioxidant in chilled storage of minced horse mackerel (Trachurus trachurus): effect on lipid and protein oxidation. Food Chem 131:843–851. https://doi.org/10.1016/j.foodchem.2011.09.056
Sagdic O, Ozturk I, Cankurt H, Tornuk F (2012) Interaction between some phenolic compounds and probiotic bacterium in functional ice cream production. Food Bioprocess Technol 5:2964–2971. https://doi.org/10.1007/s11947-011-0611-x
Saidi S, Saoudi M, Ben Amar R (2018) Valorisation of tuna processing waste biomass: isolation, purification and characterisation of four novel antioxidant peptides from tuna by-product hydrolysate. Environ Sci Pollut Res 25:17383–17392. https://doi.org/10.1007/s11356-018-1809-5
Saleh IA, Vinatoru M, Mason TJ et al (2017) Extraction of silymarin from milk thistle (Silybum marianum) seeds–a comparison of conventional and microwave-assisted extraction methods. J Microw Power Electromagn Energy 51:124–133. https://doi.org/10.1080/08327823.2017.1320265
Sánchez-Alonso I, Jiménez-Escrig A, Saura-Calixto F, Borderías AJ (2007) Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: evaluation by different methodologies. Food Chem 101:372–378. https://doi.org/10.1016/j.foodchem.2005.12.058
Sánchez-García YI, Bhangu SK, Ashokkumar M, Gutiérrez-Méndez N (2018) Sonocrystallization of lactose from whey. In: Technological approaches for novel applications in dairy processing. InTech, London
Sánchez-Monedero MA, Cayuela ML, Mondini C et al (2008) Potential of olive mill wastes for soil C sequestration. Waste Manag 28:767–773. https://doi.org/10.1016/j.wasman.2007.09.029
Santamaría B, Salazar G, Beltrán S, Cabezas JL (2002) Membrane sequences for fractionation of polyphenolic extracts from defatted milled grape seeds. Desalination 148:103–109. https://doi.org/10.1016/S0011-9164(02)00661-6
Santos J, Oliveira MBPP, Ibáñez E, Herrero M (2014) Phenolic profile evolution of different ready-to-eat baby-leaf vegetables during storage. J Chromatogr A 1327:118–131. https://doi.org/10.1016/j.chroma.2013.12.085
Santos MIS, Fradinho P, Martins S et al (2019) A novel way for whey: cheese whey fermentation produces an effective and environmentally-safe alternative to chlorine. Appl Sci 9. https://doi.org/10.3390/app9142800
Sardari RRR, Sutiono S, Azeem HA et al (2019) Evaluation of sequential processing for the extraction of starch, lipids, and proteins from wheat bran. Front Bioeng Biotechnol 7. https://doi.org/10.3389/fbioe.2019.00413
Sareena C, Ramesan M, Purushothaman E (2012) Utilization of coconut shell powder as a novel filler in natural rubber. J Reinf Plast Compos 31:533–547. https://doi.org/10.1177/0731684412439116
Sarkar A, Kaul P (2014) Evaluation of tomato processing by-products: a comparative study in a pilot scale setup. J Food Process Eng 37:299–307. https://doi.org/10.1111/jfpe.12086
Sarkis JR, Michel I, Tessaro IC, Marczak LDF (2014) Optimization of phenolics extraction from sesame seed cake. Sep Purif Technol 122:506–514. https://doi.org/10.1016/j.seppur.2013.11.036
Satari B, Karimi K (2018) Citrus processing wastes: environmental impacts, recent advances, and future perspectives in total valorization. Resour Conserv Recycl 129:153–167. https://doi.org/10.1016/J.RESCONREC.2017.10.032
Schieber A (2017) Side streams of plant food processing as a source of valuable compounds: selected examples. Annu Rev Food Sci Technol 8:97–112. https://doi.org/10.1146/annurev-food-030216-030135
Scordino M, Di Mauro A, Passerini A, Maccarone E (2007) Highly purified sugar concentrate from a residue of citrus pigments recovery process. LWT – Food Sci Technol 40:713–721. https://doi.org/10.1016/j.lwt.2006.03.007
Sehm J, Treutter D, Lindermayer H et al (2011) The influence of apple- or red-grape pomace enriched piglet diet on blood parameters, bacterial colonisation, and marker gene expression in piglet white blood cells. Food Nutr Sci 02:366–376. https://doi.org/10.4236/fns.2011.24052
Seixas FL, Fukuda DL, Turbiani FRB et al (2014) Extraction of pectin from passion fruit peel (Passiflora edulis f.flavicarpa) by microwave-induced heating. Food Hydrocoll 38:186–192. https://doi.org/10.1016/j.foodhyd.2013.12.001
Sekifuji R, Tateda M (2019) Study of the feasibility of a rice husk recycling scheme in Japan to produce silica fertilizer for rice plants. Sustain Environ Res 29. https://doi.org/10.1186/s42834-019-0011-x
Selani MM, Contreras-Castillo CJ, Shirahigue LD et al (2011) Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage. Meat Sci 88:397–403. https://doi.org/10.1016/j.meatsci.2011.01.017
Selmane D, Christophe V, Gholamreza D (2008) Extraction of proteins from slaughterhouse by-products: Influence of operating conditions on functional properties. Meat Sci 79:640–647. https://doi.org/10.1016/j.meatsci.2007.10.029
Shah NP, Ding WK, Fallourd MJ, Leyer G (2010) Improving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidants. J Food Sci 75:M278–M282. https://doi.org/10.1111/j.1750-3841.2010.01628.x
Shalini R, Gupta DK (2010) Utilization of pomace from apple processing industries: a review. J Food Sci Technol 47:365
Sharma P, Gaur VK, Kim SH, Pandey A (2020) Microbial strategies for bio-transforming food waste into resources. Bioresour Technol 299. https://doi.org/10.1016/j.biortech.2019.122580
Sherazi STH, Mahesar SA, Sirajuddin (2016) Vegetable oil deodorizer distillate: a rich source of the natural bioactive components. J Oleo Sci 65:957–966
Shimamoto Y, Suzuki T (2019) Recycle of rice husk into agro-infrastructure for decreasing carbon dioxide. Paddy Water Environ 17:555–559. https://doi.org/10.1007/s10333-019-00752-z
Shoveller AK, Stoll B, Ball RO, Burrin DG (2005) Nutritional and functional importance of intestinal sulfur amino acid metabolism. J Nutr 135:1609–1612. https://doi.org/10.1093/jn/135.7.1609
Silvan JM, Mingo E, Martinez-Rodriguez AJ (2017) Grape seed extract (GSE) modulates campylobacter pro-inflammatory response in human intestinal epithelial cell lines. Food Agric Immunol 28:739–753. https://doi.org/10.1080/09540105.2017.1312292
Singh J, Jayaprakasha GK, Patil BS (2018) An optimized solvent extraction and characterization of unidentified flavonoid glucuronide derivatives from spinach by UHPLC-HR-QTOF-MS. Talanta 188:763–771. https://doi.org/10.1016/j.talanta.2018.06.025
Sivakumar G, Aliboni A, Antonini A, Bacchetta L (2007) Bioactive sulforaphane from in vitro propagated brassica seedlings. Eng Life Sci 7:275–277. https://doi.org/10.1002/elsc.200620192
Smilowitz JT, Dillard CJ, German JB (2005) Milk beyond essential nutrients: the metabolic food. Aust J Dairy Technol 60:77–83
Smith J, Hong-Shum L (2011) Food additives data book, 2nd edn. Wiley, New York
Smithers GW (2008) Whey and whey proteins-From “gutter-to-gold.”. Int Dairy J 18:695–704
Solana M, Mirofci S, Bertucco A (2016) Production of phenolic and glucosinolate extracts from rocket salad by supercritical fluid extraction: process design and cost benefits analysis. J Food Eng 168:35–41. https://doi.org/10.1016/j.jfoodeng.2015.07.017
Sousa SC, Vázquez JA, Pérez-Martín RI et al (2017) Valorization of by-products from commercial fish species: extraction and chemical properties of skin gelatins. Molecules 22. https://doi.org/10.3390/molecules22091545
Spigno G, Amendola D, Dahmoune F, Jauregi P (2015) Colloidal gas aphrons based separation process for the purification and fractionation of natural phenolic extracts. Food Bioprod Process 94:434–442. https://doi.org/10.1016/j.fbp.2014.06.002
Stabnikova O, Wang JY, Bo Ding H, Tay J-H (2005) Biotransformation of vegetable and fruit processing wastes into yeast biomass enriched with selenium. Bioresour Technol 96:747–751. https://doi.org/10.1016/j.biortech.2004.06.022
Stojceska V, Ainsworth P, Plunkett A et al (2008) Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks. J Food Eng 87:554–563. https://doi.org/10.1016/j.jfoodeng.2008.01.009
Stökle K, Kruse A (2019) Extraction of sugars from forced chicory roots. Biomass Convers Biorefinery 9:699–708. https://doi.org/10.1007/s13399-019-00374-9
Stökle K, Hülsemann B, Steinbach D et al (2019) A biorefinery concept using forced chicory roots for the production of biogas, hydrochar, and platform chemicals. Biomass Convers Biorefinery. https://doi.org/10.1007/s13399-019-00527-w
Strati IF, Oreopoulou V (2011) Effect of extraction parameters on the carotenoid recovery from tomato waste. Int J Food Sci Technol 46:23–29. https://doi.org/10.1111/j.1365-2621.2010.02496.x
Stumpf B, Künne M, Ma L et al (2020) Optimization of the extraction procedure for the determination of phenolic acids and flavonoids in the leaves of globe artichoke (Cynara cardunculus var. scolymus L.). J Pharm Biomed Anal 177. https://doi.org/10.1016/j.jpba.2019.112879
Suárez M, Romero MP, Ramo T et al (2009) Methods for preparing phenolic extracts from olive cake for potential application as food antioxidants. J Agric Food Chem 57:1463–1472. https://doi.org/10.1021/jf8032254
Sud D, Mahajan G, Kaur MP (2008) Agricultural waste material as potential adsorbent for sequestering heavy metal ions from aqueous solutions – a review. Bioresour Technol 99:6017–6027
Sui W, Xiao Y, Liu R et al (2019) Steam explosion modification on tea waste to enhance bioactive compounds’ extractability and antioxidant capacity of extracts. J Food Eng 261:51–59. https://doi.org/10.1016/j.jfoodeng.2019.03.015
Sun Y, Xiu C, Liu W et al (2016) Grape seed proanthocyanidin extract protects the retina against early diabetic injury by activating the Nrf2 pathway. Exp Ther Med 11:1253–1258. https://doi.org/10.3892/etm.2016.3033
Tahergorabi R, Jaczynski J (2014) Isoelectric solubilization/precipitation as a means to recover protein and lipids from seafood by-products. In: Seafood processing by-products: trends and applications. Springer, New York, pp 101–123
Tahergorabi R, Sivanandan L, Jaczynski J (2012) Dynamic rheology and endothermic transitions of proteins recovered from chicken-meat processing by-products using isoelectric solubilization/precipitation and addition of TiO 2. LWT – Food Sci Technol 46:148–155. https://doi.org/10.1016/j.lwt.2011.10.013
Tanongkankit Y, Sablani SS, Chiewchan N, Devahastin S (2013) Microwave-assisted extraction of sulforaphane from white cabbages: effects of extraction condition, solvent and sample pretreatment. J Food Eng 117:151–157. https://doi.org/10.1016/j.jfoodeng.2013.02.011
Tesaki S, Tanabe S, Moriyama M et al (1999) Isolation and identification of an antibacterial compound from grape and its application to foods. Nippon Nogeikagaku Kaishi 73:125–128. https://doi.org/10.1271/nogeikagaku1924.73.125
Toldrá F, Aristoy MC, Mora L, Reig M (2012) Innovations in value-addition of edible meat by-products. Meat Sci 92:290–296
Tripathi A, Rawat Ranjan M (2015) Heavy Metal Removal from Wastewater Using Low Cost Adsorbents. J Bioremediation Biodegrad 06:1–5. https://doi.org/10.4172/2155-6199.1000315
Tseng A, Zhao Y (2013) Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing. Food Chem 138:356–365. https://doi.org/10.1016/j.foodchem.2012.09.148
Ueno T, Ozawa Y, Ishikawa M et al (2003) Lactic acid production using two food processing wastes, canned pineapple syrup and grape invertase, as substrate and enzyme. Biotechnol Lett 25:573–577. https://doi.org/10.1023/A:1022888832278
Upadhyay A, Chompoo J, Araki N, Tawata S (2012) Antioxidant, antimicrobial, 15-LOX, and AGEs inhibitions by pineapple stem waste. J Food Sci 77. https://doi.org/10.1111/j.1750-3841.2011.02437.x
Urbonaviciene D, Viskelis P, Viskelis J et al (2012) Lycopene and β-carotene in non-blanched and blanched tomatoes. J Food Agric Environ 10:142–146
Uribe E, Lemus-Mondaca R, Vega-Gálvez A et al (2013) Quality characterization of waste olive cake during hot air drying: nutritional aspects and antioxidant activity. Food Bioprocess Technol 6:1207–1217. https://doi.org/10.1007/s11947-012-0802-0
Valcarcel J, Novoa-Carballal R, Pérez-Martín RI et al (2017) Glycosaminoglycans from marine sources as therapeutic agents. Biotechnol Adv 35:711–725
Valencia-Arredondo JA, Hernández-Bolio GI, Cerón-Montes GI et al (2020) Enhanced process integration for the extraction, concentration and purification of di-acylated cyanidin from red cabbage. Sep Purif Technol 238. https://doi.org/10.1016/j.seppur.2019.116492
Vasala A, Panula J, Neubauer P (2005) Efficient lactic acid production from high salt containing dairy by-products by Lactobacillus salivarius ssp. salicinius with pre-treatment by proteolytic microorganisms. J Biotechnol 117:421–431. https://doi.org/10.1016/j.jbiotec.2005.02.010
Vergara-Salinas JR, Vergara M, Altamirano C et al (2015) Characterization of pressurized hot water extracts of grape pomace: chemical and biological antioxidant activity. Food Chem 171:62–69. https://doi.org/10.1016/j.foodchem.2014.08.094
Verma N, Bansal MC, Kumar V (2011) Pea peel waste: a lignocellulosic waste and its utility in cellulase production BY Trichoderma reesei under solid state cultivation. BioResources 6:1505–1519
Villaescusa I, Fiol N, Martínez M et al (2004) Removal of copper and nickel ions from aqueous solutions by grape stalks wastes. Water Res 38:992–1002. https://doi.org/10.1016/j.watres.2003.10.040
Vincenzetti S, Cecchi T, Perinelli DR et al (2018) Effects of freeze-drying and spray-drying on donkey milk volatile compounds and whey proteins stability. LWT – Food Sci Technol 88:189–195. https://doi.org/10.1016/j.lwt.2017.10.019
Viuda-Martos M, Fernandez-Lopez J, Sayas-Barbera E et al (2011) Physicochemical characterization of the orange juice waste water of a citrus by-product. J Food Process Preserv 35:264–271. https://doi.org/10.1111/j.1745-4549.2009.00450.x
Vorobiev E, Lebovka N (2010) Enhanced extraction from solid foods and biosuspensions by pulsed electrical energy. Food Eng Rev 2:95–108. https://doi.org/10.1007/s12393-010-9021-5
Walia A, Guleria S, Mehta P et al (2017) Microbial xylanases and their industrial application in pulp and paper biobleaching: a review. 3 Biotech 7. https://doi.org/10.1007/s13205-016-0584-6
Wang Q, Wang X, Wang X, Ma H (2008) Glucoamylase production from food waste by Aspergillus niger under submerged fermentation. Process Biochem 43:280–286. https://doi.org/10.1016/j.procbio.2007.12.010
Wang K, Yin J, Shen D, Li N (2014) Anaerobic digestion of food waste for volatile fatty acids (VFAs) production with different types of inoculum: effect of pH. Bioresour Technol 161:395–401. https://doi.org/10.1016/j.biortech.2014.03.088
Wang Y, Li F, Zhuang H et al (2015) Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon. LWT – Food Sci Technol 60:199–206. https://doi.org/10.1016/j.lwt.2014.09.022
Watson RR, Preedy V, Zibadi S (2014) Wheat and Rice in Disease Prevention and Health, Wheat and Rice in Disease Prevention and Health. Elsevier Inc. https://doi.org/10.1016/C2012-0-00472-3
Weseler AR, Bast A (2017) Masquelier’s grape seed extract: from basic flavonoid research to a well-characterized food supplement with health benefits. Nutr J 16:1–19
Westereng B, Michaelsen TE, Samuelsen AB, Knutsen SH (2008) Effects of extraction conditions on the chemical structure and biological activity of white cabbage pectin. Carbohydr Polym 72:32–42. https://doi.org/10.1016/j.carbpol.2007.07.017
Wolfe KL, Liu RH (2003) Apple peels as a value-added food ingredient. J Agric Food Chem. https://doi.org/10.1021/jf025916z
Wu Y, Ma H, Zheng M, Wang K (2015) Lactic acid production from acidogenic fermentation of fruit and vegetable wastes. Bioresour Technol 191:53–58. https://doi.org/10.1016/j.biortech.2015.04.100
Xu C, Yagiz Y, Marshall S et al (2015) Application of muscadine grape (Vitis rotundifolia Michx.) pomace extract to reduce carcinogenic acrylamide. Food Chem 182:200–208. https://doi.org/10.1016/j.foodchem.2015.02.133
Yaakob MA, Mohamed RMSR, Al-Gheethi A et al (2019) Optimising of Scenedesmus sp. biomass production in chicken slaughterhouse wastewater using response surface methodology and potential utilisation as fish feeds. Environ Sci Pollut Res 26:12089–12108. https://doi.org/10.1007/s11356-019-04633-0
Yadav JSS, Yan S, Pilli S et al (2015) Cheese whey: a potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides. Biotechnol Adv 33:756–774
Yan N, Chen X (2015) Sustainability: don’t waste seafood waste. Nature 524:155–157
Yang EJ, Kim SS, Oh TH et al (2009) Essential oil of citrus fruit waste attenuates LPS-induced nitric oxide production and inhibits the growth of skin pathogens. Int J Agric Biol 11:791–794
Yang QQ, Gan RY, Ge YY et al (2019) Ultrasonic treatment increases extraction rate of common bean (Phaseolus vulgaris l.) antioxidants. Antioxidants 8. https://doi.org/10.3390/antiox8040083
Yu J, Ahmedna M (2013) Functional components of grape pomace: their composition, biological properties and potential applications. Int J Food Sci Technol 48:221–237
Zacharof MP (2017) Grape winery waste as feedstock for bioconversions: applying the biorefinery concept. Waste Biomass Valoriz 8:1011–1025
Zeaiter Z, Regonesi ME, Cavini S et al (2019) Extraction and characterization of inulin-type fructans from artichoke wastes and their effect on the growth of intestinal bacteria associated with health. Biomed Res Int 2019:1083952. https://doi.org/10.1155/2019/1083952
Zhang Q, Zhou MM, Chen PL et al (2011) Optimization of ultrasonic-assisted enzymatic hydrolysis for the extraction of luteolin and apigenin from celery. J Food Sci 76:C680–C685. https://doi.org/10.1111/j.1750-3841.2011.02174.x
Zhang G, Wu F, Ma T et al (2019) Preparation and characterization of cellulose nanofibers isolated from lettuce peel. Cellul Chem Technol 53:677–684. https://doi.org/10.35812/CelluloseChemTechnol.2019.53.66
Zhao J, Liu Y, Wang D et al (2017) Potential impact of salinity on methane production from food waste anaerobic digestion. Waste Manag 67:308–314. https://doi.org/10.1016/j.wasman.2017.05.016
Zill-E-Huma A-VM, Elmaataoui M, Chemat F (2011) A novel idea in food extraction field: Study of vacuum microwave hydrodiffusion technique for by-products extraction. J Food Eng 105:351–360. https://doi.org/10.1016/j.jfoodeng.2011.02.045
Zuorro A, Fidaleo M, Lavecchia R (2011) Enzyme-assisted extraction of lycopene from tomato processing waste. Enzyme Microb Technol 49:567–573. https://doi.org/10.1016/j.enzmictec.2011.04.020
Zykwinska A, Boiffard MH, Kontkanen H et al (2008) Extraction of green labeled pectins and pectic oligosaccharides from plant byproducts. J Agric Food Chem 56:8926–8935. https://doi.org/10.1021/jf801705a
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 2021 Springer Nature Switzerland AG
About this chapter
Cite this chapter
Cecchi, T. (2021). Food Processing Industries, Food Waste Classification and Handling, Target Compounds. In: Biobased Products from Food Sector Waste. Springer, Cham. https://doi.org/10.1007/978-3-030-63436-0_2
Download citation
DOI: https://doi.org/10.1007/978-3-030-63436-0_2
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-63435-3
Online ISBN: 978-3-030-63436-0
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)