Transformation of vegetable waste into value added products:
Abstract
Waste can contain many reusable substances of high value. Depending on there being an adequate technology this residual matter can be converted into commercial products either as raw material for secondary processes, as operating supplies or as ingredients of new products. Numerous valuable substances in food production are suitable for separation and recycling at the end of their life cycle, even though present separation and recycling processes are not absolutely cost efficient. In Part A a need statement is visualised--based on a holistic concept of food production--for the vegetable industry, recording occurrence, quantities and utilisation of the residual products. A literature survey, covering more than 160 articles from all over the world, plus our own investigations summarises the latest knowledge in the above-mentioned field and outline prospects for future economic treatment of vegetable 'co-products'. The main goal of a clean production process is demonstrated by three practical implementations in Part B: 1. Upgrading of vegetable residues for the production of novel types of products: multifunctional food ingredients in fruit juice and bakery goods. 2. Bioconversion via solid-state fermentation: vegetable residues as an exclusive substrate for the generation of fruity food flavours. 3. Conversion of vegetable residues into operating supplies: bioadsorbents for waste water treatment. The investigations are promising with regard to future application in the mentioned industrial branch. The outlined concept can be naturally transferred to several areas of industrial food production. The intentions of this research area are located at the development of techniques, which fulfil the conditions of environmental protection with costs to a minimum. The prospect of several new niche markets is worthwhile indeed.
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These drivers become even more demanding if the food wastes are to be converted into high quality functional compounds.
“Furthermore, these drivers become even more demanding if the food wastes are to be converted into high quality functional compounds [176].”
From Progress towards Sustainable Utilisation and Management of Food Wastes in the Global Economy (2016) · cites this paper as [176]
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Lin, C. S. K., Pfaltzgraff, L. A., Herrero-Davila, L., Mubofu, E. B., Abderrahim, S., Clark, J. H., Koutinas, A. A., Kopsahelis, N., Stamatelatou, K., Dickson, F., et al. (2013) · Energy & Environmental Science · doi:10.1039/c2ee23440h · Cited by 1,137 · see citing works
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Recovery of Biomolecules from Food Wastes—A Review
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Valorisation of citrus processing waste: a review
Zema, D. A., Calabrò, P. S., Folino, A., Tamburino, V., Zappia, G., & Zimbone, S. M. (2018) · Waste Management · doi:10.1016/j.wasman.2018.09.024 · Cited by 503 · see citing works
Fruit and vegetable waste management: Conventional and emerging approaches
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Response surface optimization of ultrasound assisted extraction of pectin from pomegranate peel
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Current and Potential Use of Citrus Essential Oils
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Chowdhary, P., Gupta, A., Gnansounou, E., Pandey, A., & Chaturvedi, P. (2021) · Environmental Pollution · doi:10.1016/j.envpol.2021.116796 · Cited by 146 · see citing works
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Sahraoui, N., Vian, M. A., El Maataoui, M., Boutekedjiret, C., & Chemat, F. (2011) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2011.02.002 · Cited by 128 · see citing works
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Spent Grape Pomace as a Still Potential By-Product
Bordiga, M., Travaglia, F., Locatelli, M., Arlorio, M., & Coïsson, J. D. (2015) · International Journal of Food Science & Technology · doi:10.1111/ijfs.12853 · Cited by 64 · see citing works
Li, P.-J., Xia, J.-L., Shan, Y., Nie, Z.-Y., Su, D.-L., Gao, Q.-R., Zhang, C., & Ma, Y.-L. (2015) · Waste and Biomass Valorization · doi:10.1007/s12649-014-9317-4 · Cited by 51 · see citing works
Ademosun, A. O., Oboh, G., Olasehinde, T. A., & Adeoyo, O. O. (2018) · Oriental Pharmacy and Experimental Medicine · doi:10.1007/s13596-017-0292-8 · Cited by 42 · see citing works
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- Authors
- Laufenberg, G., Kunz, B., & Nystroem, M.
- Affiliations
- University of Bonn (DE)
- Lappeenranta-Lahti University of Technology (FI)
- Corresponding author
- Laufenberg, Günther
- Venue
- Bioresource Technology
- Publisher
- Elsevier BV
- Published
- 2003-04
- Volume
- 87
- Issue
- 2
- Pages
- 167-198
- ISSN
- 0960-8524 (ISSN-L)
- OpenAlex
- W131351356
- Semantic Scholar
- 7991f17c6597d6192ba1ad89340d21a916e37e90
- Cited by
- 647
- References
- 111
- Citations by year
- 2026: 9 · 2025: 22 · 2024: 27 · 2023: 32 · 2022: 30 · 2021: 36 · 2020: 46 · 2019: 45 · 2018: 46 · 2017: 37 · 2016: 46 · 2015: 43 · 2014: 39 · 2013: 37 · 2012: 26
- FWCI
- 0.26
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Bioresource Technology (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Physical Sciences › Engineering › Biomedical Engineering › Biofuel production and bioconversion
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Waste Reduction and Sustainability
- Life Sciences › Agricultural and Biological Sciences › General Agricultural and Biological Sciences › Bioeconomy and Sustainability Development
- Keywords
- vegetable waste, waste valorization, vegetable residues, solid-state fermentation, biotransformation, bakery products, biosorbent, wastewater treatment, cleaner production, recycling
- MeSH terms
- Conservation of Natural Resources, Fermentation, Refuse Disposal, Vegetables, Waste Disposal, Fluid, Food Industry
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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