The Potential of Selected Agri-Food Loss and Waste to Contribute to a Circular Economy: Applications in the Food, Cosmetic and Pharmaceutical Industries

Osorio, Lady Laura Del Rio; Flórez-López, Edwin; Grande-Tovar, Carlos David

doi:10.3390/molecules26020515

Cited by 377Food Waste Reduction and SustainabilityAgricultural and Biological ResearchProtein Hydrolysis and Bioactive Peptides

The Potential of Selected Agri-Food Loss and Waste to Contribute to a Circular Economy: Applications in the Food, Cosmetic and Pharmaceutical Industries

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Osorio, Lady Laura Del Rio, Flórez-López, Edwin, Grande-Tovar, Carlos David·2021·Molecules

DOI 10.3390/molecules26020515PMC PMC7835992

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Abstract

The food sector includes several large industries such as canned food, pasta, flour, frozen products, and beverages. Those industries transform agricultural raw materials into added-value products. The fruit and vegetable industry is the largest and fastest-growing segment of the world agricultural production market, which commercialize various products such as juices, jams, and dehydrated products, followed by the cereal industry products such as chocolate, beer, and vegetable oils are produced. Similarly, the root and tuber industry produces flours and starches essential for the daily diet due to their high carbohydrate content. However, the processing of these foods generates a large amount of waste several times improperly disposed of in landfills. Due to the increase in the world’s population, the indiscriminate use of natural resources generates waste and food supply limitations due to the scarcity of resources, increasing hunger worldwide. The circular economy offers various tools for raising awareness for the recovery of waste, one of the best alternatives to mitigate the excessive consumption of raw materials and reduce waste. The loss and waste of food as a raw material offers bioactive compounds, enzymes, and nutrients that add value to the food cosmetic and pharmaceutical industries. This paper systematically reviewed literature with different food loss and waste by-products as animal feed, cosmetic, and pharmaceutical products that strongly contribute to the paradigm shift to a circular economy. Additionally, this review compiles studies related to the integral recovery of by-products from the processing of fruits, vegetables, tubers, cereals, and legumes from the food industry, with the potential in SARS-CoV-2 disease and bacterial diseases treatment.

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As a result of upcycling, orange, lemon, banana, and mango peels, as well as grapes and olive oil pomaces, sugarcane bagasse, coffee grounds, wheat straw, and seeds and kernels of fruits are reused and processed into cosmetic raw materials.
“As a result of upcycling, orange, lemon, banana, and mango peels, as well as grapes and olive oil pomaces, sugarcane bagasse, coffee grounds, wheat straw, and seeds and kernels of fruits, stemming from specific processes such as pulping, peeling, straining, and branching, are reused and processed into cosmetic raw materials [12,64].”
From Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review (2024) · cites this paper as [64]
Section 5.2 (page unavailable) describes extracting compounds from agri-food waste for cosmetics and says seeds and peels are incorporated into sunscreens. Section 4.1 (page unavailable) identifies peels and pomace as processing residues. The paper does not establish that every material in the citing sentence—particularly sugarcane bagasse, wheat straw, and olive-oil pomace—is reused as a cosmetic raw material, and it often describes potential applications rather than established reuse. (LLM, conf=0.86)
Experimental — accuracy not yet measured
As a result of biotechnological transformations of waste from the food industry, various products such as biofuels, biomass, biofertilizers, biosorbents, and value-added components can be produced via anaerobic digestion, fermentation, and composting technologies.
“As a result of biotechnological transformations of waste from the food industry, various products such as biofuels, biomass, biofertilizers, biosorbents, and value-added components can be produced via anaerobic digestion, fermentation, and composting technologies [64,65,72].”
From Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review (2024) · cites this paper as [64]
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Residues from the agro and food industry end up most often in landfills, significantly contributing to global pollution by producing methane and greenhouse gas emissions.
“Unfortunately, residues end up most often in landfills, significantly contributing to global pollution levels by producing significant amounts of methane, which consequently leads to greenhouse gas emissions [52,53,58,64,65].”
From Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review (2024) · cites this paper as [64]
Section 4 (Agri-Food Industry; page not provided) says agri-food wastes are discarded to landfills and contaminate soil and water. Section 3 also describes landfill disposal as a longstanding practice. Neither passage supports the attributed mechanism or magnitude: significant methane production and resulting greenhouse-gas emissions. (LLM, conf=0.87)
Experimental — accuracy not yet measured
The fatty acid profile of mango is similar to that of cocoa butter and shea butter, so it can be considered a source of oleic, stearic, and palmitic acid.
“Due to the fact that the fatty acid profile of mango is similar to that of cocoa butter and shea butter, it can be considered as a source of oleic, stearic, and palmitic acid [64,116].”
From Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review (2024) · cites this paper as [64]
Section 4.1.3 (Seeds; page not provided) describes mango seed oil as having a fatty-acid profile similar to “cocoa, butter,” supporting a comparison with cocoa butter. The passage does not mention shea butter or identify oleic, stearic, and palmitic acids as constituents of mango oil. (LLM, conf=0.83)
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Authors: Osorio, L. L. D. R., Flórez-López, E., & Grande-Tovar, C. D.
Affiliations: Universidad del Atlántico (CO)
Grupo de Investigación en Química y Biotecnología QUIBIO, Universidad Santiago de Cali, Calle 5 No 62-00, Cali 760035, Colombia
Grupo de Investigación en Fotoquímica y Fotobiología, Programa de Química, Facultad de Ciencias Básicas, Universidad del Atlántico, Puerto Colombia 081008, Colombia
ORCID: Osorio, Lady Laura Del Rio
Grande-Tovar, Carlos David
Venue: Molecules
Publisher: MDPI AG
Published: 2021-01-19
Volume: 26
Issue: 2
Pages: 515
ISSN: 1420-3049 (ISSN-L)
DOI: 10.3390/molecules26020515
PMC: PMC7835992
OpenAlex: W3123895499
Cited by: 367
References: 299
Citations by year: 2026: 46 · 2025: 83 · 2024: 78 · 2023: 71 · 2022: 56 · 2021: 33
FWCI: 5.40
Type: journal article
Language: en
Open access: gold
doi.org
Licence: cc-by
creativecommons.org/licenses/by/4.0/ (vor)
Locations: Molecules (publishedVersion, cc-by)
PubMed Central (publishedVersion, cc-by)
PubMed (publishedVersion)
DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders: Universidad Santiago de Cali
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Food Waste Reduction and Sustainability
Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Hydrolysis and Bioactive Peptides
Keywords: food loss and waste, circular economy, food by-products, fruit and vegetable processing, grain processing, legume processing, animal feed, cosmetics, pharmaceutical applications, bioactive compounds, enzymes, SARS-CoV-2 treatment, waste valorization
MeSH terms: Agriculture, Edible Grain, Cosmetics, Drug Industry, Food-Processing Industry, Fruit, Vegetables, Waste Products, Plant Roots, Food Industry, Plant Tubers

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The Potential of Selected Agri-Food Loss and Waste to Contribute to a Circular Economy: Applications in the Food, Cosmetic and Pharmaceutical Industries

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