Skip to main content

Advertisement

SpringerLink
Log in

The way forward to produce nutraceuticals from agri-food processing residues: obstacle, solution, and possibility

  • Review Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Food matrices contain bioactive compounds that have health benefits beyond nutritional value. The bulk of bioactive chemicals are still present in agro-industrial by-products as food matrices. Throughout the food production chain, there is a lot of agro-industrial waste that, if not managed effectively, could harm the environment, company, and how nutritiously and adequately people eat. It’s important to establish processes that maximise the use of agro-industrial by-products, such as biological technologies that improve the extraction and acquisition of bioactive compounds for the food and pharmaceutical industries. As opposed to nonbiological processes, biological procedures provide high-quality, bioactive extracts with minimum toxicity and environmental impact. Fermentation and enzymatic treatment are biological processes for obtaining bioactive compounds from agro-industrial waste. In this context, this article summarises the principal bioactive components in agro-industrial byproducts and the biological methods employed to extract them. In this review efficient utilization of bioactive compounds from agro-industrial waste more effectively in food and pharmaceutical industries has been described.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

Code availability

Not applicable.

References

  • Ahluwalia V, Pandey N, Mishra BB, Kumar J (2021) Isolation, optimized extraction, and ultra-high performance liquid chromatography with photodiode array method for quantitative analysis of chiratol in Swertia paniculata. J Sep Sci 44(21):3904–3913

    Article  CAS  PubMed  Google Scholar 

  • Ahmad T, Belwal T, Li L, Ramola S, Aadil RM, Xu Y, Zisheng L (2020) Utilization of wastewater from edible oil industry, turning waste into valuable products: a review. Trends Food Sci Technol 99:21–33

    Article  CAS  Google Scholar 

  • Andler SM, Goddard JM (2018) Transforming food waste: How immobilized enzymes can valorize waste streams into revenue streams. npj Sci Food 2(1):1–11

    Article  Google Scholar 

  • Backes E, Pereira C, Barros L, Prieto M, Genena AK, Barreiro MF, Ferreira IC (2018) Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques. Food Res Int 113:197–209

    Article  CAS  PubMed  Google Scholar 

  • Baker P, Charlton A, Hale M (2019) Fibre degradation of wheat straw by Pleurotus erygnii under low moisture conditions during solid-state fermentation. Lett Appl Microbiol 68(2):182–187

    Article  CAS  PubMed  Google Scholar 

  • Ballesteros-Vivas D, Álvarez-Rivera G, Morantes SJ, del Pilar Sánchez-Camargo A, Ibáñez E, Parada-Alfonso F, Cifuentes A (2019) An integrated approach for the valorization of mango seed kernel: efficient extraction solvent selection, phytochemical profiling and antiproliferative activity assessment. Food Res Int 126:108616

    Article  CAS  PubMed  Google Scholar 

  • Baral NR, Davis R, Bradley TH (2019) Supply and value chain analysis of mixed biomass feedstock supply system for lignocellulosic sugar production. Biofuels Bioprod Biorefin 13(3):635–659

    Article  CAS  Google Scholar 

  • Bellou S, Triantaphyllidou I-E, Aggeli D, Elazzazy AM, Baeshen MN, Aggelis G (2016) Microbial oils as food additives: recent approaches for improving microbial oil production and its polyunsaturated fatty acid content. Curr Opin Biotechnol 37:24–35

    Article  CAS  PubMed  Google Scholar 

  • Caporaso N, Formisano D, Genovese A (2018) Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods. Crit Rev Food Sci Nutr 58(16):2829–2841

    Article  CAS  PubMed  Google Scholar 

  • Chourasia R, Chiring Phukon L, Abedin MM, Padhi S, Singh SP, Rai AK (2022a) Bioactive peptides in fermented foods and their application: a critical review. Syst Microbiol Biomanuf, pp 1–22

  • Chourasia R, Phukon LC, Abedin MM, Padhi S, Singh SP, Rai AK (2022b) Whey valorization by microbial and enzymatic bioprocesses for the production of nutraceuticals and value-added products. Bioresource Technol Rep,101144

  • Corrêa APF, Bertolini D, Lopes NA, Veras FF, Gregory G, Brandelli A (2019) Characterization of nanoliposomes containing bioactive peptides obtained from sheep whey hydrolysates. Lwt 101:107–112

    Article  Google Scholar 

  • Das L, Bhaumik E, Raychaudhuri U, Chakraborty R (2012) Role of nutraceuticals in human health. J Food Sci Technol 49(2):173–183

    Article  CAS  PubMed  Google Scholar 

  • Davani-Davari D, Negahdaripour M, Karimzadeh I, Seifan M, Mohkam M, Masoumi SJ, Berenjian A, Ghasemi Y (2019) Prebiotics: definition, types, sources, mechanisms, and clinical applications. Foods 8(3):92

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • de Oliveira Filho JG, Bertolo MRV, da Costa Brito S, Malafatti JOD, Bertazzo GB, Colacique MN, Paris EC, Bogusz Junior S, Ferreira MD (2022) Recent advances in the application of nanotechnology to reduce fruit and vegetable losses during post-harvest. Braz J Phys 52(4):1–11

    Article  Google Scholar 

  • Dora M, Wesana J, Gellynck X, Seth N, Dey B, De Steur H (2020) Importance of sustainable operations in food loss: evidence from the belgian food processing industry. Ann Oper Res 290(1):47–72

    Article  Google Scholar 

  • Doron S, Snydman DR, Gorbach SL (2005) Lactobacillus GG: bacteriology and clinical applications. Gastroenterol Clin 34(3):483–498

    Article  Google Scholar 

  • Doulabi M, Golmakani MT, Ansari S (2020) Evaluation and optimization of microwave-assisted extraction of bioactive compounds from eggplant peel by‐product. J Food Process Preserv (11), e14853

  • El Aziz M, Ashour A, Melad A (2019) A review on saponins from medicinal plants: chemistry, isolation, and determination. J Nanomed Res 8(1):282–288

    Google Scholar 

  • Elik A, Yanik DK, Istanbullu Y, Guzelsoy NA, Yavuz A, Gogus F (2019) Strategies to reduce post-harvest losses for fruits and vegetables. Strategies 5(3):29–39

    Google Scholar 

  • Encalada AMI, Pérez CD, Flores SK, Rossetti L, Fissore EN, Rojas AM (2019) Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction. Food Chem 289:453–460

    Article  CAS  PubMed  Google Scholar 

  • Finkenstadt VL (2005) Natural polysaccharides as electroactive polymers. Appl Microbiol Biotechnol 67(6):735–745

    Article  CAS  PubMed  Google Scholar 

  • Fontoura R, Daroit DJ, Corrêa APF, Moresco KS, Santi L, Beys-da-Silva WO, Yates JCF III JR, Brandelli A (2019) Characterization of a novel antioxidant peptide from feather keratin hydrolysates. New Biotechnol 49:71–76

    Article  CAS  Google Scholar 

  • Freitas LC, Barbosa JR, da Costa ALC, Bezerra FWF, Pinto RHH, de Carvalho Junior RN (2021) From waste to sustainable industry: How can agro-industrial wastes help in the development of new products?. Resources Conserv Recycl 169, 105466

  • George B, Kaur C, Khurdiya D, Kapoor H (2004) Antioxidants in tomato (Lycopersium esculentum) as a function of genotype. Food Chem 84(1):45–51

    Article  CAS  Google Scholar 

  • Gorinstein S, Martín-Belloso O, Park Y-S, Haruenkit R, Lojek A, Ĉíž M, Caspi A, Libman I, Trakhtenberg S (2001) Comparison of some biochemical characteristics of different citrus fruits. Food Chem 74(3):309–315

    Article  CAS  Google Scholar 

  • Halee A, Supavititpatana P, Ruttarattanamongkol K, Jittrepotch N, Rojsuntornkitti K, Kongbangkerd T (2020)Optimisation of the microwave assisted extraction of natural antioxidants from defatted black rice bran of Oryza sativa L. CV Homnin. J Microbiol Biotechnol Food Sci 9(6):1134–1140

    Article  CAS  Google Scholar 

  • Hamilton ML, Warwick J, Terry A, Allen MJ, Napier JA, Sayanova O (2015) Towards the industrial production of omega-3 long chain polyunsaturated fatty acids from a genetically modified diatom Phaeodactylum tricornutum. PloS one10 (12), e0144054

  • Harivaindaran K, Rebecca O, Chandran S (2008) Study of optimal temperature, pH and stability of dragon fruit (Hylocereus polyrhizus) peel for use as potential natural colorant. Pakistan J Biol sciences: PJBS 11(18):2259–2263

    Article  CAS  Google Scholar 

  • He M, Tan CP, Liu Y, Xu Y-J (2021) Foodomics: a new perspective on gut probiotics nutrition and health research. Curr Opin Food Sci 41:146–151

    Article  CAS  Google Scholar 

  • Hernández Becerra E, De Jesús Pérez López E, Zartha Sossa JW (2021) Recovery of biomolecules from agroindustry by solid-liquid enzyme-assisted extraction: a review. Food Anal Methods 14(8):1744–1777

    Article  Google Scholar 

  • Hiloidhari M, Das D, Baruah D (2014) Bioenergy potential from crop residue biomass in India. Renew Sustain Energy Rev 32:504–512

    Article  Google Scholar 

  • Hong C, Corbett D, Venditti R, Jameel H, Park S (2019) Xylooligosaccharides as prebiotics from biomass autohydrolyzate. Lwt 111:703–710

    Article  CAS  Google Scholar 

  • Hurtado-Romero A, Del Toro-Barbosa M, Garcia-Amezquita LE, García-Cayuela T (2020) Innovative technologies for the production of food ingredients with prebiotic potential: modifications, applications, and validation methods. Trends Food Sci Technol 104:117–131

    Article  CAS  Google Scholar 

  • Irmak S (2017) Biomass as raw material for production of high-value products.Biomass volume estimation and valorization for energy, pp 201–225

  • Ishangulyyev R, Kim S, Lee SH (2019) Understanding food loss and waste—Why are we losing and wasting food?. Foods 8(8):297

    Article  PubMed  PubMed Central  Google Scholar 

  • Ishibashi Y, Aoki K, Okino N, Hayashi M, Ito M (2019) A thraustochytrid-specific lipase/phospholipase with unique positional specificity contributes to microbial competition and fatty acid acquisition from the environment. Sci Rep 9(1):1–17

    Article  Google Scholar 

  • Jatav S, Pandey N, Dwivedi P, Bansal R, Ahluwalia V, Tiwari VK, Mishra BB (2019) Isolation of a new flavonoid and waste to wealth recovery of 6-O-Ascorbyl esters from seeds of Aegle marmelos (family-Rutaceae). Nat Prod Res 33(15):2236–2242

    Article  CAS  PubMed  Google Scholar 

  • Jatav S, Pandey N, Dwivedi P, Akhtar A, Jyoti, Singh R, Bansal R, Mishra BB (2022) Synthesis of deoxy-andrographolide triazolyl glycoconjugates for the treatment of Alzheimer’s disease. ACS Chem Neurosci 13(23):3271–3280

    Article  CAS  PubMed  Google Scholar 

  • Jiang X, Cui Z, Wang L, Xu H, Zhang Y (2020) Production of bioactive peptides from corn gluten meal by solid-state fermentation with Bacillus subtilis MTCC5480 and evaluation of its antioxidant capacity in vivo. Lwt 131:109767

    Article  CAS  Google Scholar 

  • Jiang H, Zhang W, Li X, Shu C, Jiang W, Cao J (2021) Nutrition, phytochemical profile, bioactivities and applications in food industry of pitaya (Hylocereus spp.) peels: a comprehensive review. Trends Food Sci Technol 116:199–217

    Article  CAS  Google Scholar 

  • Jiménez-Moreno N, Esparza I, Bimbela F, Gandía LM, Ancín-Azpilicueta C (2020) Valorization of selected fruit and vegetable wastes as bioactive compounds: opportunities and challenges. Crit Rev Environ Sci Technol 50(20):2061–2108

    Article  Google Scholar 

  • Jin Y-J, Pyo Y-H (2017) Effect of monascus-fermented soybean extracts on antioxidant and skin aging-related enzymes inhibitory activities. Prev Nutr Food Sci 22(4):376

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Kumar V, Ahluwalia V, Saran S, Kumar J, Patel AK, Singhania RR (2021) Recent developments on solid-state fermentation for production of microbial secondary metabolites: challenges and solutions. Bioresource Technol, vol 323, 124566

  • Kumar V, Yadav SK, Patel AK, Mishra BB, Ahluwalia V, Thakur LK, Kumar J (2022) Bioprocessing of agri-food processing residues into nutraceuticals and bioproducts. In: Current developments in biotechnology and bioengineering. pp 301–322. Elsevier

  • Kurtulbaş Şahin E, Bilgin M, Şahin S (2021) Recovery of anthocyanins from sour cherry (Prunus cerasus L.) peels via microwave assisted extraction: monitoring the storage stability. Prep Biochem Biotechnol 51(7):686–696

    Article  PubMed  Google Scholar 

  • La Rosa SL, Kachrimanidou V, Buffetto F, Pope PB, Pudlo NA, Martens EC, Rastall RA, Gibson GR, Westereng B (2019) Wood-derived dietary fibers promote beneficial human gut microbiota. MSphere 4(1):e00554–e00518

    PubMed  PubMed Central  Google Scholar 

  • Lee Y, Yoon Y, Choi K-h (2021) Probiotics-mediated bioconversion and periodontitis. Food Sci Anim Resour 41(6):905

    Article  PubMed  PubMed Central  Google Scholar 

  • Lemes AC, Coelho MAZ, Gautério GV, de Paula LC, de Oliveira Filho JG, Egea MB (2022) Industrial wastes and by-products: a source of functional foods, Nutraceuticals, and biopolymers. Biopolym Nutraceuticals Funct Foods,329–360

  • Li Y, Guo C, Yang J, Wei J, Xu J, Cheng S (2006) Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chem 96(2):254–260

    Article  CAS  Google Scholar 

  • Li J, Pora BL, Dong K, Hasjim J (2021) Health benefits of docosahexaenoic acid and its bioavailability: a review. Food Sci Nutr 9(9):5229–5243

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Maciel JL, Werlang PO, Daroit DJ, Brandelli A (2017) Characterization of protein-rich hydrolysates produced through microbial conversion of waste feathers. Waste Biomass Valoriz 8(4):1177–1186

    Article  CAS  Google Scholar 

  • Majeed M, Ahmad F, Mundkur L, Appian S (2022) Pharmacology of α-spinasterol, a phytosterol with nutraceutical values: a review. Phytother Res 36(10):3681–3690

    Article  CAS  PubMed  Google Scholar 

  • Mechmeche M, Kachouri F, Ksontini H, Hamdi M (2017) Production of bioactive peptides from tomato seed isolate by Lactobacillus plantarum fermentation and enhancement of antioxidant activity. Food Biotechnol 31(2):94–113

    Article  CAS  Google Scholar 

  • Metsämuuronen S, Sirén H (2019) Bioactive phenolic compounds, metabolism and properties: a review on valuable chemical compounds in Scots pine and Norway spruce. Phytochem Rev 18(3):623–664

    Article  Google Scholar 

  • Moayedi A, Hashemi M, Safari M (2016) Valorization of tomato waste proteins through production of antioxidant and antibacterial hydrolysates by proteolytic Bacillus subtilis: optimization of fermentation conditions. J Food Sci Technol 53(1):391–400

    Article  CAS  PubMed  Google Scholar 

  • Monteiro SS, de Oliveira VM, Pasquali MAdB (2022) Probiotics in citrus fruits products: health benefits and future trends for the production of functional foods—A. Bibliometric Rev Foods 11(9):1299

    Google Scholar 

  • Musto G, Laurenzi V, Annunziata G, Novellino E, Stornaiuolo M (2022) Genotoxic assessment of nutraceuticals obtained from agricultural biowaste: Where do we “AMES”? Antioxid 11(6):1197

    Article  CAS  Google Scholar 

  • Muthukumaran S, Tranchant C, Shi J, Ye X, Xue SJ (2017) Ellagic acid in strawberry (Fragaria spp.): Biological, technological, stability, and human health aspects. Food Qual Saf 1(4):227–252

    Article  CAS  Google Scholar 

  • Naviglio D, Scarano P, Ciaravolo M, Gallo M (2019) Rapid Solid-Liquid dynamic extraction (RSLDE): a powerful and greener alternative to the latest solid-liquid extraction techniques. Foods 8(7):245

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Nazir Y, Shuib S, Kalil MS, Song Y, Hamid AA (2018) Optimization of culture conditions for enhanced growth, lipid and docosahexaenoic acid (DHA) production of Aurantiochytrium SW1 by response surface methodology. Sci Rep 8(1):1–12

    Article  Google Scholar 

  • Nor M, Abbasiliasi S, Marikkar MN, Ariff A, Amid M, Lamasudin DU, Abdul Manap MY, Mustafa S (2017) Defatted coconut residue crude polysaccharides as potential prebiotics: study of their effects on proliferation and acidifying activity of probiotics in vitro. J Food Sci Technol 54(1):164–173

    Article  Google Scholar 

  • Pandey A, Soccol CR, Nigam P, Soccol VT (2000) Biotechnological potential of agro-industrial residues. I: sugarcane bagasse. Bioresour Technol 74(1):69–80

    Article  CAS  Google Scholar 

  • Pandey N, Jyoti, Singh M, Dwivedi P, Sahoo SC, Mishra BB (2022) Click chemistry inspired synthesis of andrographolide triazolyl conjugates for effective fluorescent sensing of ferric ions. Nat Prod Res 36(21):5438–5448

    Article  CAS  PubMed  Google Scholar 

  • Papanikolaou S, Aggelis G (2003) Selective uptake of fatty acids by the yeast Yarrowia lipolytica. Eur J Lipid Sci Technol 105(11):651–655

    Article  CAS  Google Scholar 

  • Patel A, Vellosillo ID, Rova U, Matsakas L, Christakopoulos P (2022) A novel bioprocess engineering approach to recycle hydrophilic and hydrophobic waste under high salinity conditions for the production of nutraceutical compounds. Chem Eng J 431:133955

    Article  CAS  Google Scholar 

  • Picot-Allain C, Mahomoodally MF, Ak G, Zengin G (2021) Conventional versus green extraction techniques—a comparative perspective. Curr Opin Food Sci 40:144–156

    Article  CAS  Google Scholar 

  • Pitchaiah K, Sujatha K, Deepitha J, Ghosh S, Sivaraman N (2019) Recovery of uranium and plutonium from pyrochemical salt matrix using supercritical fluid extraction. J Supercrit Fluids 147:194–204

    Article  CAS  Google Scholar 

  • Plazzotta S, Ibarz R, Manzocco L, Martín-Belloso O (2020) Optimizing the antioxidant biocompound recovery from peach waste extraction assisted by ultrasounds or microwaves. Ultrason Sonochem 63:104954

    Article  CAS  PubMed  Google Scholar 

  • Pyter W, Grewal J, Bartosik D, Drewniak L, Pranaw K (2022) Pigment production by Paracoccus spp. strains through submerged fermentation of valorized lignocellulosic wastes. Fermentation 8(9):440

    Article  CAS  Google Scholar 

  • Rahman M, Rahaman M, Islam M, Rahman F, Mithi FM, Alqahtani T, Almikhlafi MA, Alghamdi SQ, Alruwaili AS, Hossain M (2022) Role of phenolic compounds in human disease: current knowledge and future prospects. Molecules 27(1):233

    Article  CAS  Google Scholar 

  • Rai AK, Bhaskar N, Baskaran V (2015) Effect of feeding lipids recovered from fish processing waste by lactic acid fermentation and enzymatic hydrolysis on antioxidant and membrane bound enzymes in rats. J Food Sci Technol 52(6):3701–3710

    CAS  PubMed  Google Scholar 

  • Rajan K, D’Souza DH, Kim K, Choi JM, Elder T, Carrier DJ, Labbé N (2021) Production and characterization of high value prebiotics from biorefinery-relevant feedstocks. Front Microbiol 12:675314

    Article  PubMed  PubMed Central  Google Scholar 

  • Russo GL, Langellotti AL, Blasco T, Oliviero M, Sacchi R, Masi P (2021) Production of omega-3 oil by aurantiochytrium mangrovei using spent osmotic solution from candied fruit industry as sole organic carbon source. Processes 9 (10), 1834

  • Saeed S, Raza SQ, Zafar SS, Mujahid H, Irfan M, Mehmood T (2022) Microbial conversion of pomegranate peels to biovanillin using submerged fermentation and process optimization through statistical design. Biomass Convers Biorefin, pp 1–10

  • Sagar NA, Pareek S, Sharma S, Yahia EM, Lobo MG (2018) Fruit and vegetable waste: bioactive compounds, their extraction, and possible utilization. Compr Rev Food Sci Food Saf 17(3):512–531

    Article  CAS  PubMed  Google Scholar 

  • Scalbert A, Johnson IT, Saltmarsh M (2005) Polyphenols: antioxidants and beyond. Am J Clin Nutr 81(1):215S–217S

    Article  CAS  PubMed  Google Scholar 

  • Sharma P, Tyagi A, Bhansali P, Pareek S, Singh V, Ilyas A, Mishra R, Poddar NK (2021) Saponins: extraction, bio-medicinal properties and way forward to anti-viral representatives. Food Chem Toxicol 150:112075

    Article  CAS  PubMed  Google Scholar 

  • Siddiqui SA, Pahmeyer MJ, Assadpour E, Jafari SM (2022) Extraction and purification of d-limonene from orange peel wastes: recent advances. Ind Crops Prod 177:114484

    Article  CAS  Google Scholar 

  • Sik B, Hanczné EL, Kapcsándi V, Ajtony Z (2020) Conventional and nonconventional extraction techniques for optimal extraction processes of rosmarinic acid from six Lamiaceae plants as determined by HPLC-DAD measurement. J Pharm Biomed Anal 184:113173

    Article  CAS  PubMed  Google Scholar 

  • Singh M, Devi S, Rana VS, Mishra BB, Kumar J, Ahluwalia V (2019) Delivery of phytochemicals by liposome cargos: recent progress, challenges and opportunities. J Microencapsul 36(3):215–235

    Article  CAS  PubMed  Google Scholar 

  • Soquetta MB, Terra LdM, Bastos CP (2018) Green technologies for the extraction of bioactive compounds in fruits and vegetables. CyTA-J Food 16(1):400–412

    Article  CAS  Google Scholar 

  • Tsao R (2010) Chemistry and biochemistry of dietary polyphenols. Nutrients 2(12):1231–1246

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Tucker LA, Thomas KS (2009) Increasing total fiber intake reduces risk of weight and fat gains in women. J Nutr 139(3):576–581

    Article  CAS  PubMed  Google Scholar 

  • Verduzco-Oliva R, Gutierrez-Uribe JA (2020) Beyond enzyme production: solid state fermentation (SSF) as an alternative approach to produce antioxidant polysaccharides. Sustainability 12(2):495

    Article  CAS  Google Scholar 

  • Volk TA, Berguson B, Daly C, Halbleib MD, Miller R, Rials TG, Abrahamson LP, Buchman D, Buford M, Cunningham MW (2018) Poplar and shrub willow energy crops in the United States: Field trial results from the multiyear regional feedstock partnership and yield potential maps based on the PRISM-ELM model. Gcb Bioenergy 10(10):735–751

    Article  Google Scholar 

  • Wadhwa M, Bakshi M, Makkar H (2016) Wastes to worth: value added products from fruit and vegetable wastes. CABI Rev (2015), 1–25

  • Wedamulla NE, Fan M, Choi Y-J, Kim E-K (2022) Citrus peel as a renewable bioresource: transforming waste to food additives. J Funct Foods 95:105163

    Article  CAS  Google Scholar 

  • Xue H, Tan J, Li Q, Tang J, Cai X (2021) Ultrasound-assisted enzymatic extraction of anthocyanins from raspberry wine residues: process optimization, isolation, purification, and bioactivity determination. Food Anal Methods 14(7):1369–1386

    Article  Google Scholar 

  • Yaashikaa P, Kumar PS, Varjani S (2022) Valorization of agro-industrial wastes for biorefinery process and circular bioeconomy: a critical review. Bioresour Technol 343:126126

    Article  CAS  PubMed  Google Scholar 

  • Yamagata K (2017) Docosahexaenoic acid regulates vascular endothelial cell function and prevents cardiovascular disease. Lipids Health Dis 16(1):1–13

    Article  MathSciNet  Google Scholar 

  • Yin F-W, Zhu S-Y, Guo D-S, Ren L-J, Ji X-J, Huang H, Gao Z (2019) Development of a strategy for the production of docosahexaenoic acid by Schizochytrium sp. from cane molasses and algae-residue. Bioresour Technol 271:118–124

    Article  CAS  PubMed  Google Scholar 

Download references

Funding

Not applicable.

Author information

Authors and Affiliations

  1. Fermentation and Microbial biotechnology Division, CSIR-Indian Institute of Integrative Medicine (CSIR-IIIM), Jammu, 180001, India

    Anu Radha, Saurabh Saran & Vinod Kumar

  2. Center of Innovative and Applied Bioprocessing (CIAB), Mohali, Punjab, 140 306, India

    Vivek Ahluwalia

  3. Microbial Resources, Institute of Bioresources and Sustainable Development, Sikkim Centre, Gangtok, India

    Amit Kumar Rai

  4. School of Energy and Environment, City University of Hong Kong, Tat Chee Avenue, Kowloon, Kowloon, 999077, Hong Kong

    Sunita Varjani

  5. College of Natural Resources and Environment, Northwest A& F University, Yangling, 712100, Shaanxi Province, People’s Republic of China

    Mukesh Kumar Awasthi

  6. Department of Food Technology, T K M Institute of Technology, Kollam, Kerala, 691 505, India

    Raveendran Sindhu

  7. CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Trivandrum, Kerala, 695 019, India

    Parameswaran Binod

  8. Academy of Scientifc and Innovative Research, CSIR-Human Resource Development Centre, Ghaziabad, 201002, India

    Anu Radha, Saurabh Saran & Vinod Kumar

  9. Sustainability Cluster, School of Engineering, University of Petroleum and Energy Studies, Dehradun, 248 007, Uttarakhand, India

    Sunita Varjani

Authors
  1. Anu Radha
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Vivek Ahluwalia
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Amit Kumar Rai
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Sunita Varjani
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Mukesh Kumar Awasthi
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Raveendran Sindhu
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Parameswaran Binod
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Saurabh Saran
    View author publications

    You can also search for this author in PubMed Google Scholar

  9. Vinod Kumar
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

All of the mentioned authors contributed significantly, directly, and intellectually to the work and gave their consent for it to be published. The manuscript has the CSIR-IIIM/IPR/00486 institutional communication number. IIIM Publication No. CSIR-IIIM/IPR/00486.

Corresponding author

Correspondence to Vinod Kumar.

Ethics declarations

Conflict of interest

The study’s authors affirm that there were no financial or commercial ties that might be viewed as having a potential conflict of interest.

Ethics approval

Not applicable.

Consent to participate

Not applicable.

Consent for publication

Not applicable.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Radha, A., Ahluwalia, V., Rai, A.K. et al. The way forward to produce nutraceuticals from agri-food processing residues: obstacle, solution, and possibility. J Food Sci Technol 61, 429–443 (2024). https://doi.org/10.1007/s13197-023-05729-9

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-023-05729-9

Keywords

Search

Navigation