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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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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, 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]
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“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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“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]
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“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]
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Metadata
- 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
- Venue
- Molecules
- Publisher
- MDPI AG
- Published
- 2021-01-19
- Volume
- 26
- Issue
- 2
- Pages
- 515
- ISSN
- 1420-3049 (ISSN-L)
- 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
- 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 › Agricultural and Biological Sciences › Food Science › 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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