Abstract
Food waste is a worldwide concern as it represents a constant threat to the environment and a serious operational problem for the food industry. The by-products of fruits and vegetables being a valuable source of bioactive compounds have the potential to be reused and reintroduced in the agri-food chain. This circular approach contributes to a sustainable production system. In this context, a collaborative project with the primary sector for the integral valorization of the waste generated in the fresh-processing vegetable lines of an agricultural cooperative is currently being developed, particularly focused on cabbage, carrot, celery, and leek. The objective of this project is to transform vegetable wastes into functional powdered ingredients and be able to use them in food formulations in order to improve the nutritional profile of foods, contributing to the development of sustainable healthy diets. Through an exhaustive bibliographic review, this research studies the influence of pretreatments, drying and in vitro digestion on the bioactive compounds of vegetable residues, with the aim of identifying the appropriate production parameters to achieve an adequate functional and physicochemical profile of the final powders.
Highlights
Food loss and food waste (FLW) impacts negatively on society, the environment and the economy
Environmental issues related to FLW are a matter of increasing concern since food production is resource-intensive and the growing population and incomes is expected to increase the demand of agricultural products of 50% by 2050 if there is no change in dietary habits and reduction of food waste (Food2030 Pathways for Action)
The Food and Agriculture Organization of the United Nations (FAO, 2019) has been working toward the harmonization of the concept of Food loss and Food waste, whereas EU legislation refers to food waste (FW) as the concept which covers all stages from farm to fork (Food2030 Pathways for Action)
Summary
Food loss and food waste (FLW) impacts negatively on society, the environment and the economy. Primary production (25%) and processing (24%) accounts for about 50% of the total losses, fruit and vegetables being the products which participate most from this percentages (Food2030 Pathways for Action). Surpluses and spoilage may contribute to these numbers Most of these wastes have the potential to be reused and possess high biological and nutritional value, they are usually underused and considered as low-value material. According to the Food and Agriculture Organization (FAO) of the United Nations, approximately a third of the edible parts of food produced for human consumption are lost or wasted globally. The respective consumption of resources and the emission of pollutants implies an increase in the environmental burden
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