Application of Agri-Food By-Products in the Food Industry
Roxana Nicoleta Rațu,
Ionuț Dumitru Veleșcu,
Florina Stoica,
Alexandru Usturoi,
Vlad Nicolae Arsenoaia,
Ioana Cristina Crivei,
Alina Narcisa Postolache,
Florin Daniel Lipșa,
Feodor Filipov,
Andreea Mihaela Florea,
Mihai Alexandru Chițea,
Ioan Sebastian Brumă
Affiliations
Roxana Nicoleta Rațu
Department of Food Technologies, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania
Ionuț Dumitru Veleșcu
Department of Food Technologies, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania
Florina Stoica
Department of Pedotechnics, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania
Alexandru Usturoi
Department of Control, Expertise and Services, Faculty of Food and Animal Sciences, “Ion Ionescu de la Brad” University of Life Sciences, 8 Mihail Sadoveanu Alley, 700489 Iasi, Romania
Vlad Nicolae Arsenoaia
Department of Pedotechnics, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania
Ioana Cristina Crivei
Department of Public Health, Faculty of Veterinary Medicine, “Ion Ionescu de la Brad” University of Life Sciences, 6 Mihail Sadoveanu Alley, 700449 Iasi, Romania
Alina Narcisa Postolache
Research and Development Station for Cattle Breeding Dancu, 9 Iași-Ungheni, 707252 Iasi, Romania
Florin Daniel Lipșa
Department of Food Technologies, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania
Feodor Filipov
Department of Pedotechnics, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania
Andreea Mihaela Florea
Department of Plant Science, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania
Mihai Alexandru Chițea
Institute of Agricultural Economics, 13 September, No. 13, Sector 5, 050711 Bucharest, Romania
Ioan Sebastian Brumă
Academy of Romanian Scientists, Ilfov 3, 050044 Bucharest, Romania
Every year, the global food industry produces a significant number of wastes and by-products from a variety of sources. By-products from the food-processing sector are produced in large quantities, and because of their undesirable qualities, they are frequently wasted, losing important resources. In order to pursue a circular economy that refers to waste reduction and effective waste management, by-products valorization recently received increased interest. By-products are rich in bioactive compounds and can be used in various industrial applications for health promotion and nutritional benefits. A novel step in its sustainable application is the use of these inexpensive waste agri-food by-products to create the value-added products. The present review intended to summarize the different types of agro-industrial by-products and their properties and highlight their nutritional composition and potential health benefits. Applications of agri-food by-products in foods as well as the potential health and sustainability implications of by-products in food products were also covered. According to research, agri-food by-products can be added to a variety of food to increase their bioactive profile, fiber content, and antioxidant capacity while maintaining good sensory acceptability. Overall, the sustainability of the agri-food chain and consumer health can both benefit from the use of agri-food by-products in food formulation.
