Sustainable Extraction of Bioactive Compounds and Nutrients from Agri-Food Wastes: Potential Reutilization of Berry, Honey, and Chicory Byproducts

Gregorio Peron; Irene Ferrarese; Nadia Carmo Dos Santos; Filippo Rizzo; Giorgio Gargari; Noemi Bertoli; Emanuela Gobbi; Alvise Perosa; Maurizio Selva; Stefano Dall’Acqua

Sustainable Extraction of Bioactive Compounds and Nutrients from Agri-Food Wastes: Potential Reutilization of Berry, Honey, and Chicory Byproducts

2024

Several agri-food byproducts represent valuable sources of compounds to be reutilized for nutritional, nutraceutical, and cosmetic purposes. Examples especially comprise byproducts from the processing of fruits such as pomace, because of their richness in nutrients (e.g., fibers) and bioactive compounds (e.g., polyphenols) that can be destined for animal and human use. However, in agreement with the principles of circular economy that are being promoted during the most recent years, other understudied agri-food byproducts of both plant and animal origin are being evaluated to assess their possible reutilization and valorization. In this review, we aim at summarizing the most recent research dealing with the extraction of nutrients and bioactive compounds from agri-food byproducts using innovative and sustainable approaches. Specifically, the review is focused on byproducts generated in large amounts (tons/year) by the food industry of Northeast Italy, namely, honey, red fruits (grapes and berries), and chicory, which are especially of interest for their content in phenolic acids, flavonoids, anthocyanins, and dietary fiber. The potential applications of these byproducts and extracts in cosmetic, nutraceutical, and nutritional fields are also discussed, referring to the published literature, as well as their potential utilization as sources of novel bioactive compounds with pharmacological applications.

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