Innovative uses of agricultural by-products in the food and beverage sector: A review
Hirpha Adugna Areti, Melkiyas Diriba Muleta, Lata Deso Abo, Abas Siraj Hamda, Ayele Assefa Adugna, Idosa Toyi Edae, Bulcha Jifara Daba, Rabira Lemessa Gudeta
Abstract
• Agricultural practices provide key byproducts for the food and beverage industry. • Microwave extraction revolutionizes bioactive compound recovery from byproducts. • Bioactive compounds can be characterized using GC–MS and HPLC-DAD. • Byproducts can scientifically produce bioactive compounds and new products. Agricultural activities generate a significant number of by-products that were traditionally considered waste. However, with the increasing emphasis on sustainability and the circular economy, there has been a shift toward exploring innovative ways to utilize these by-products in various industries, including the food and beverage sector. The potential of agricultural byproducts, including peels, hulls, seeds, and pulp, as food additives, functional additives, and nutraceuticals is the primary focus of this review, which examines innovative applications. Advances in processing technologies, such as enzymatic treatments, extraction, and fermentation, have helped to convert these materials into valuable resources. This review highlights the importance of agricultural byproducts in the industry by examining recent case studies and research. The review also investigates the sustainable practices and environmental benefits associated with repurposing agricultural by-products, particularly fruit and vegetable peels, as sources of bioactive compounds, functional ingredients, and eco-friendly packaging materials. Furthermore, the review discusses the current challenges and opportunities in enhancing resource efficiency and advancing the principles of a circular economy within the food and beverage industry.