1. Introduction
Currently, the agri-food industry generates enormous quantities of by-products that are discarded or not used properly. These wastes include shells, seeds, effluents, fibrous materials, and other types of by-products, which accumulate and represent important losses of economic resources for companies and are considered an environmental problem [1,2,3]. In this context, transforming these by-products into high-value functional and advanced products emerges as an important alternative within the bioeconomy and circular economy fields that seek to minimize waste and promote the competitiveness and sustainability of value chains [4,5,6].
In recent years, different technological innovations have been developed to generate added value from different agri-food waste, such as ultrasound-assisted extraction, encapsulation, spray drying, freeze-drying, extraction with supercritical carbon dioxide, enzymatic hydrolysis, controlled fermentations, microwave and vacuum drying, and the development of bioplastics through biotechnology and 3D printing [2,7,8,9,10,11,12,13,14]. Digital technologies have recently emerged in the agri-food industry through biosensors, artificial intelligence (AI), big data, and blockchain. These are considered modern tools for optimizing agri-food processes, guaranteeing traceability, and improving the sustainability and competitiveness of production chains [15,16,17].
Many of these technologies have been successfully applied to recover antioxidants, pigments, polyphenols, proteins, and dietary fiber, among other compounds. Several studies highlight that these compounds are even present in higher concentrations in the discarded parts than in the marketed ones, reinforcing their importance [2,8,18] for utilization. These technologies have contributed to developing functional foods, various supplements, nutraceutical ingredients, and biodegradable packaging from agro-food by-products [19,20,21,22,23,24,25,26,27]. However, challenges related to scalability, process standardization, cost feasibility, and consumer acceptability of ingredients derived from various wastes persist [28,29,30,31]. It is important to mention that although this review article presents a broad overview of currently available technological innovations, the analysis focuses on those related to bioactive compounds’ extraction, encapsulation, and functional application due to their relevance and potential.
Recently, interest has grown in using agro-industrial by-products as functional ingredients in diverse food matrices, expanding their application beyond traditional uses. By-products such as fruit pomace, oilcake, and vegetable peels are increasingly appreciated not only for their content of polyphenols, anthocyanins, dietary fiber, and vitamins but also for their ability to replace synthetic additives in food formulations. Their incorporation into sorbets, dairy products, emulsions, and meat analogs has improved nutritional value, oxidative stability, and sensory appeal. This broader perspective underscores the untapped potential of many by-products, particularly when combined with modern extraction and formulation techniques. Their use supports more natural, health-oriented innovations and aligns with the principles of a circular and sustainable economy [3,32,33,34,35,36].
Unlike previous reviews, which focused on individual technologies or partial aspects of the valorization of agri-food by-products, this review article offers an integrated and critical view of the main technological innovations framed within the bioeconomy and the circular economy, considering not only the technical aspects but also the regulatory, economic, and social challenges. In addition, this article makes a rigorous and updated selection of the relevant literature. Thus, the study synthesizes existing knowledge and identifies key gaps in scalability, consumer acceptance, and regulatory frameworks, providing necessary insights to guide future research and facilitate industrial adoption of these sustainable approaches. The article also provides a multidimensional analysis that connects technological innovations with their regulatory, economic, and social implications, establishing a direct bridge between academic developments and their industrial applicability. A general outline that guided the development of the review manuscript is shown in Figure 1.
2. PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) Methodology
We used a structured approach following the PRISMA methodology for this review article to ensure a systematic, transparent, and reproducible search. For this purpose, databases such as Scopus, ScienceDirect, SpringerLink, Taylor & Francis, MDPI, Wiley, and PubMed were thoroughly searched, considering studies published between 2019 and 2025 [37,38,39]. Initially, articles related to the valorization of agri-food by-products through technological innovations were identified. After eliminating duplicate records, titles and abstracts were reviewed, excluding those not meeting the inclusion criteria. Ultimately, 159 articles were selected for this paper’s analysis and critical synthesis. Although a formal analysis of publication bias was not conducted, efforts were made to include high-quality and scientifically relevant studies covering original experimental articles and recent reviews that provided a comprehensive overview of the selected research field.
3. Fundamentals of the Valorization of Agri-Food By-Products
The bioeconomy and the circular economy promote key sustainable models for valorizing agri-food by-products. In this context, a clear distinction is made: wastes generally lack immediate utility and are often discarded, while by-products are secondary materials generated during processing that retain functional, nutritional, or technological potential. These by-products can be exploited by applying emerging technologies in different industries [8,40,41,42]. These by-products depend on the origin of the raw materials and the technological process applied; the most common are hulls, seeds, bagasse, remaining pulp, leaves, roots, and liquid effluents from fruit, cereal, oilseed, meat, and dairy industries. It is known that they have historically been underutilized but contain valuable bioactive compounds such as phenolic compounds, fibers, proteins, functional lipids, minerals, and natural pigments. By taking advantage of these, the efficiency of agro-food processes could be improved, thus reducing the negative environmental impact [43,44]. It is known that the principles of the circular economy allow the redesign of processes to minimize waste and thus maintain the value of resources for as long as possible. In a complementary manner, the bioeconomy promotes different wastes to generate added value, as in the case of ingredients and diverse materials [45,46,47,48,49].
In addition, it is important to note that strategically utilizing biodiversity and underutilized crops, especially in developing countries, is also necessary. These resources include Indigenous tubers, underutilized cereals, wild fruits, livestock residues, and biopolymer-rich structural residues, which emerging technologies could exploit. Their incorporation into value chains can improve local competitiveness, enhance food security, and conserve agrobiological heritage [50,51,52,53,54,55,56,57].
The challenges are diverse and must be addressed, considering the diversity of each production sector and complying with international and national regulations on safety and traceability. In addition, the potential of biomass to generate energy and advanced biomaterials with different uses must be recognized. Reaching this level of application requires prior in-depth characterization studies. On the other hand, the inclusion of underutilized native crops in value chains generates economic and environmental benefits, ensuring a positive social impact on sustainable development. Based on these fundamentals, it is possible to apply emerging technologies that allow these by-products to be used efficiently, as detailed in the following section.
In this section, not only were conventional industrial by-products considered, but the analysis was also extended to indigenous and underutilized crops, highlighting their strategic relevance within the bioeconomy. Figure 2 shows the rationale for the valorization of agri-food by-products.
4. Technological Innovations Applied to the Processing of Agri-Food By-Products
New advances are being developed worldwide that make it possible to improve technological processes, making them more efficient, sustainable, and compatible with the principles underpinning the bioeconomy and circular economy described in the previous section. Through the use of these emerging technologies, it is possible to transform agri-food by-products into innovative value-added products [8,58,59]. Among the most prominent technologies are those that allow the extraction, purification, encapsulation, and release of bioactive compounds, which, once validated, can be used in different food matrices [60,61,62,63,64]. The following subsections describe the most important advances in this field.
4.1. Extraction and Recovery of Bioactive Compounds
The efficiency in the extraction of bioactive compounds directly affects the yield and functional quality of the extract obtained. Likewise, recovering these compounds from agro-industrial by-products is an important phase for valorization within the circular economy framework [65,66,67]. The choice of the most appropriate technique has a decisive influence on preserving the structure of compounds sensitive to heat and oxidation, such as polyphenols, carotenoids, flavonoids, and essential oils [43]. Therefore, traditional methods, emerging technologies, and combined strategies have been developed and applied to improve the recovery of these target metabolites [8,34]. The most commonly used extraction techniques are traditional methods, pressurized liquid extraction, ultrasound-assisted extraction, microwave-assisted extraction, supercritical carbon dioxide extraction, natural deep eutectic solvents, and other strategies combining methods [34,68,69,70]. Table 1 compares the most important extraction techniques, detailing their principle of operation, advantages, disadvantages, and the various types of bioactive compounds that can be recovered, taking into account the most up-to-date scientific information.
The choice of extraction technique depends primarily on the type of by-product, the target bioactive compound, and the technological context. For example, methods such as ultrasound-assisted extraction (UAE), mi-robe-assisted extraction (MAE), and supercritical CO2 extraction (SFE) offer high efficiency and selectivity but present challenges in cost, scale-up, and standardization [33,35,80,82,83,84,85,86,87,88,89,104]. In contrast, traditional methods are less sustainable but are still used because of their operational simplicity and low cost. In the case of natural eutectic deep eutectic solvents (NADES) and their combinations with methods such as UAE or MAE, they emerge as promising alternatives within the framework of green extraction. However, they still require industrial validation due to challenges such as high viscosity and the recovery of the extracted compound [93,94,95,96,97,102]. This comparison highlights that there is no universally superior technique; the optimal selection must carefully consider matrix characteristics, extraction objectives, and specific requirements for scale-ability and industrial implementation, aligning with a strategic approach to compound recovery that adds value to agro-industrial by-products under the principles of sustainable development.
After obtaining the extracts from the agro-industrial by-products and techniques described above, it is sometimes possible to carry out a subsequent purification or concentration of the bioactive compounds obtained. This stage may include ultrafiltration, selective precipitation, or chromatography techniques, improving the extracts’ quality, stability, and functionality before their subsequent encapsulation [34,65,66]. However, taking into account the focus on sustainability and minimization of additional steps in the valorization of agro-industrial by-products, this review article addresses advances in encapsulation and stabilization applied directly to crude or poorly purified extracts, as proposed in recent advances for the utilization of by-products [8,40,43].
4.2. Encapsulation and Stabilization
Both strategies are key because they preserve the functionality of bioactive compounds against adverse conditions such as oxidation, light, heat, or pH. These techniques improve stability during storage, reduce undesirable interactions with other food components, and allow controlled release of bioactive compounds. Within the valorization of agro-industrial by-products, encapsulation and stabilization have become an efficient alternative for protecting phenolic compounds, carotenoids, essential oils, bioactive peptides, probiotics, and other compounds [8,18,40,43,105].
The most commonly used encapsulation techniques are spray drying, freeze drying, and vacuum drying. Spray drying is one of the most widely applied methods on an industrial scale due to its low cost, scalability, and ability to generate dry particles in a single step. However, thermostable materials are required because high temperatures are reached during drying [106,107,108]. On the other hand, freeze-drying allows better preservation of the structure of heat-sensitive compounds. However, its application is limited by its high energy consumption and the longer time required [109,110]. In the case of vacuum drying, this represents an intermediate option, with moderate temperatures and less impact on the encapsulated compounds [111,112].
Recently, nanoencapsulation techniques and colloidal systems such as multiple emulsions or polymeric nanoparticles have been developed. These emerging technologies allow obtaining particles smaller than 1000 nm, improving dispersion in aqueous media, increasing bioavailability, and favoring a controlled release in food matrices [113,114]. In addition, colloidal systems stabilized by polysaccharides or proteins effectively protect hydrophobic compounds from environmental degradation [115,116]. Forming nanoemulsions or colloidal systems is often a prerequisite for encapsulation, especially when dealing with hydrophobic bioactive compounds, as it enhances dispersion and encapsulation efficiency [113,114,115,116].
The selection of the encapsulating material is a determining aspect of the system’s efficacy. Polysaccharides such as alginate, starch, maltodextrin, gum arabic, tara gum, and chia mucilage, among others, are widely used for their biocompatibility and ability to form gels and protective films [8,50,117,118]. Proteins (gelatin, casein, and whey protein) are also used as encapsulating agents, especially when hydrophobic interactions with bioactive compounds are required [119,120]. In some formulations, materials are combined to improve encapsulation efficiency and stability, as in alginate-chitosan or polysaccharide-protein systems [121,122,123].
Additionally, food formulations’ encapsulating materials and bioactive ingredients must comply with food safety regulations. In this context, several substances must hold the Generally Recognized as Safe (GRAS) status in the United States or equivalent approvals in other jurisdictions, ensuring their safe incorporation into functional food systems [7,28,40].
Encapsulation’s stability against environmental factors depends on the nature of the wall material, particle size, drying method, and storage conditions. Encapsulates may experience losses due to oxidation, hydrolysis, or agglomeration, especially in the presence of moisture or light. However, several strategies have shown positive results in improving stability, such as using double coatings, ionic gelation, or matrix-integrated antioxidative agents [8,117,124,125].
Finally, one of the most relevant attributes of encapsulation is the ability to control the release of the encapsulated bioactive compound. Controlled-release systems enable the bioactive compound to be directed to a specific site in the gastrointestinal tract or released gradually during processing or storage, thereby increasing its functional efficacy. Sustained release profiles have been reported using pH-sensitive materials, multilayers, or biodegradable matrices [8,40,43,124,126,127].
These approaches show that selecting the technique and encapsulating materials should be strategic, considering the type of bioactive compound, the matrix, and the specific functional targets, as no single superior method is universally applicable. Table 2 summarizes the primary encapsulation methodologies, considering their principle of operation, encapsulating materials, encapsulated bioactive compounds, advantages, and limitations based on the reviewed literature applied to this context.
5. Application in the Development of New Products
The valorization of agri-food by-products through various technologies has allowed their strategic incorporation in developing value-added foods. This practice is aligned with the principles of the circular economy. Bioactive compounds such as polyphenols, flavonoids, soluble fibers, carotenoids, bioactive peptides, and minerals can be extracted, purified, and encapsulated from peels, seeds, pulps, leaves, or effluents of fruits, vegetables, and other underutilized crops [8,40,43,54,143].
One of the most relevant applications is fortifying food products by adding extracts or microencapsulates from by-products. These incorporations can be made in dry powder form, as colloidal emulsions, or using encapsulated systems that protect the compounds against environmental factors and release their content in a controlled manner in the gastrointestinal tract (GIT) [111,115,117].
From a nutritional perspective, several studies have shown that including agro-industrial by-products improves the content of dietary fiber, antioxidants, and other beneficial nutrients without significantly altering the food’s sensory properties. It has also been observed that encapsulated compounds can improve techno-functional properties such as water retention, thermal stability, and antimicrobial activity, thanks to the joint action of the bioactive compounds and the materials used as encapsulating agents, such as starches, gums, or vegetable fibers [36,117,124].
On the other hand, sensory evaluation has become particularly relevant since consumers may resist products made with ingredients derived from residues. However, recent research indicates that, with proper microencapsulation and formulation, favorable acceptability can be achieved, especially when the functional and environmental value of the product is adequately communicated [3,28,40]. Figure 3 shows the valorization route of agro-food by-products for developing functional foods.
Several studies have demonstrated successful applications of agro-industrial by-products in real food matrices. These include yogurts fortified with encapsulated carrot waste extract [117], functional gummies made with microcapsules of guinea pig blood erythrocytes and tumbo juice [111], and edible oils stabilized with nanoencapsulated pomegranate peel extracts [115]. The use of grape pomace as a source of encapsulated bioactive compounds for controlled release in food products has also been documented [110], as well as the incorporation of vegetable by-products such as onion peel or mango pulp in functional formulations [134]. These experiences demonstrate the real potential of waste valorization as a strategy for the design of value-added foods.
In addition, successful applications have been reported that include the incorporation of fruit and vegetable wastes in bakery products, functional juices enriched with polyphenols, energy bars with coffee and cocoa by-products, and the use of vegetable extracts in dressings and soups, which further expands the possibilities for the design of functional foods based on valorized wastes [62].
Other possible uses for by-products include apple pomace, banana peel, papaya seeds, and grape skins in food products such as muffins, cookies, breads, noodles, dairy products, and beverages. These by-products are often processed by microencapsulation or nanoencapsulation methods to improve the stability and efficacy of their bioactive compounds. In addition, other applications used seaweed extracts in dairy applications, cocoa shells in extruded snacks, and cereal bran in emulsified meat formulations. As the above examples show, there is a vast potential for use, especially when using emerging technologies [36,144,145].
6. Current Challenges and Barriers to Industrialization
Despite emerging technologies demonstrating the potential for valorizing agri-food by-products, their industrial-scale application still faces significant technical, regulatory, and societal challenges. One of the main obstacles is scalability, as many processes have been validated only at laboratory or pilot scale and still require optimization for real production environments [28,40]. Technologies such as microencapsulation, ultrasound-assisted extraction, and spray drying often involve high capital investment, elevated energy consumption, and the need for precise control of operational parameters [8]. Moreover, the natural variability of by-products—depending on species, region, or season—complicates process standardization and hinders reproducibility across production batches [28,40]. These technical constraints, combined with the limited number of pilot-scale validations in industrial settings, restrict progress toward more sustainable production models based on the integrated use of by-products.
From a regulatory standpoint, although interest in by-product valorization is growing, significant gaps in legislation still hinder the incorporation of these materials into functional foods. In many countries, regulations concerning agro-industrial residues remain primarily focused on environmental management rather than their potential as sources of functional ingredients, creating an uncertain legal framework for industrial adoption [7,28,40,58]. Additionally, authorization processes for novel ingredients derived from by-products are often lengthy, costly, and inaccessible to small and medium-sized enterprises [7,28]. The lack of harmonized guidelines on traceability, microbiological criteria, labeling, and food safety slows adoption and limits scalability. Furthermore, existing legal frameworks rarely consider the multifunctional use of residues within integrated bioeconomy models, limiting cross-sectoral innovation [7,58].
Beyond technical and regulatory challenges, consumer perception is among the most critical and often underestimated barriers to market adoption of food products derived from agri-food by-products. Consumers frequently associate “waste” with low quality or lack of safety, leading to resistance or rejection of such products [28]. However, recent studies have shown that strategies such as microencapsulation and education and awareness campaigns can significantly improve consumer acceptability and perception [28,40]. Moreover, local and native by-products may increase perceived value, especially when linked to regional identity, sustainability, and economic development [40]. On the other hand, the absence of transparent and accessible information regarding the origin and processing of ingredients can fuel consumer mistrust, reinforcing the need for clear communication to support sensory acceptance and purchasing decisions [58,146].
Altogether, these interrelated challenges underscore that the success of technological innovations for by-product valorization depends not only on scientific and technical progress but also on regulatory evolution, inclusive economic models, and the social acceptance of novel food ingredients. These elements are essential to define realistic perspectives and promote broader industrial adoption in line with circular economy principles.
7. Future Perspectives and Trends
Future trends in the valorization of agri-food by-products are oriented toward combining emerging technologies to enhance process efficiency and sustainability. The integrated use of ultrasound-assisted extraction, green solvents, microencapsulation, and colloidal systems has shown significant improvements in the recovery and stability of bioactive compounds, enabling their incorporation into functional food matrices [110,111,112,113,114,147,148]. In particular, nanoencapsulation and nanoemulsions are emerging as key tools to increase the bioavailability, protection against adverse conditions, and controlled release of antioxidants, polyphenols, and bioactive peptides [113,114]. These advances improve functional and nutritional properties and enable the development of more innovative, personalized products tailored to consumer health demands [8,28,40,58]. Furthermore, future research is expected to optimize encapsulating materials (such as chitosan, alginate, and starch nanoparticles) to develop innovative systems capable of responding to specific stimuli such as pH, temperature, or intestinal microbiota, thus broadening industrial and biomedical applications [8,28,40,50,56]. While nanoencapsulation and nanoemulsions stand out for their high efficiency and functional potential, their high costs hinder scalability in emerging regions. In contrast, spray drying and freeze-drying, although energy-demanding, are more widely accepted in various regions worldwide, making it necessary to analyze costs and the specific regional context.
Other emerging technologies, such as pulsed electric fields, cold plasma, and precision fermentation, are gaining interest due to their potential to process agri-food by-products with low energy consumption and high compound selectivity. Although still under development, these approaches may complement existing methods by enabling new ways to extract, transform, or stabilize bioactive compounds within sustainable and scalable frameworks [31,143].
The industrial integration of agri-food by-product valorization technologies requires advancing toward collaborative and scalable models that bridge academic developments with the real demands of the production sector. The establishment of pilot plants and the execution of semi-industrial scale studies are essential to validate processes mainly developed in laboratory settings [28,40]. Additionally, the importance of promoting partnerships between universities, research centers, companies, and local governments is emphasized to accelerate the adoption of technological innovations in the food industry. Such collaborations enable resource and capacity sharing, strengthen regional value chains, generate positive economic impacts in rural communities, and foster the bioeconomy. Moreover, applying circular economy indicators to the agro-industrial sector allows for monitoring and managing these initiatives, ensuring that the environmental, economic, and social benefits derived from agro-industrial by-product valorization are maximized [8,28,40,58,149,150].
From a social and commercial standpoint, future perspectives in the valorization of agri-food by-products focus on improving consumer perception and reinforcing trust in these products. Applying science-based communication strategies that clearly explain the nutritional, environmental, and economic benefits is key to increasing acceptance and willingness to pay for such foods [32,147,151,152,153,154]. Additionally, specific certifications, sustainability labels, and seals that highlight these products’ circular and eco-friendly nature can favorably differentiate them in the market, enhancing their appeal. Global trends show that consumers, especially younger generations, increasingly demand functional and sustainable foods aligned with circular economy principles, representing a strategic opportunity to expand these innovations [8,28,58,155,156,157,158,159].
Finally, from a regulatory and policy perspective, strengthening the frameworks that enable the safe and efficient incorporation of ingredients derived from agri-food by-products into production chains is essential. Harmonizing regulations, developing supportive public policies, and creating specific incentives can significantly accelerate the adoption of these approaches, ensuring positive environmental and economic impacts. Figure 4 illustrates the future trends in the valorization of agri-food by-products through emerging technologies.
8. Conclusions
This review provides an integrated synthesis and analysis of the main technological innovations in valorizing agri-food by-products within the bioeconomy and circular economy framework. It highlighted the potential of emerging technologies such as ultrasound-assisted extraction, microencapsulation, spray drying, deep eutectic solvents, nanoencapsulation, and colloidal systems, all of which are capable of recovering high-value bioactive compounds, generating new functional ingredients, and reducing environmental impact. In addition, critical challenges related to scalability, costs, regulatory frameworks, and consumer perception were identified, which currently limit their large-scale application.
Based on the findings, future research is recommended to prioritize pilot- and industrial-scale validation of these technologies, incorporating detailed economic analyses, consumer perception studies, environmental impact assessments, and life cycle approaches. Developing harmonized regulatory frameworks and communication strategies that enhance social acceptance of products derived from agri-food by-products is also necessary, strengthening their integration into sustainable value chains.
This study has some limitations that should be considered. The heterogeneity of the analyzed studies, in terms of methodologies, types of by-products, and technologies, makes it difficult to establish direct quantitative comparisons between the results. Furthermore, although a systematic search was conducted, it was impossible to include all the available literature. Finally, in-depth life cycle analyses, environmental impacts, or detailed economic models were not addressed, representing relevant opportunities for future work.
Conceptualization, C.A.L.-S. and M.L.H.-C.; methodology, D.F.C.H. and D.J.C.-M.; investigation, W.C.C.-P., E.E.J.-C., J.C.M.-S., A.J.G.-E. and G.D.l.C.; data curation, J.C.M.-S. and M.M.-M.; writing—original draft preparation, C.A.L.-S., G.D.l.C. and Y.A.-D.; writing—review and editing, A.J.G.-E. and R.S.-L.; visualization, M.L.H.-C. and E.E.J.-C.; supervision, D.F.C.H. and C.A.L.-S.; project administration, R.S.-L. and D.J.C.-M.; funding acquisition, E.E.J.-C. and A.J.G.-E.; validation, Y.A.-D. and M.M.-M.; resources, W.C.C.-P. and J.C.M.-S. All authors have read and agreed to the published version of the manuscript.
Not applicable.
Not applicable.
No new data were created or analyzed in this study. Data sharing is not applicable to this article.
The authors thank the Nutraceuticals and Biomaterials Research Group of UNAJMA for their scientific and logistical support.
The authors declare no conflict of interest.
The following abbreviations are used in this manuscript:
| 3D | Three-Dimensional |
| AI | Artificial Intelligence |
| ASE | Accelerated Solvent Extraction |
| FD | Freeze Drying |
| GIT | Gastrointestinal Tract |
| GRAS | Generally Recognized As Safe |
| HBA | Hydrogen Bond Acceptor |
| HBD | Hydrogen Bond Donor |
| MAE | Microwave-Assisted Extraction |
| NADES | Natural Deep Eutectic Solvents |
| PLE | Pressurized Liquid Extraction |
| PRISMA | Preferred Reporting Items for Systematic Reviews and Meta-Analyses |
| SD | Spray Drying |
| SFE | Supercritical Fluid Extraction |
| UAE | Ultrasound-Assisted Extraction |
| VD | Vacuum Drying |
Footnotes
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content.
Figure 1 General scheme for valorizing agri-food by-products through technological innovations in the circular economy context.
Figure 2 Fundamentals of the valorization of agri-food by-products.
Figure 3 Route for the valorization of agri-food by-products for the development of functional foods.
Figure 4 Future trends in the valorization of agri-food by-products through emerging technologies.
Comparative characteristics of extraction techniques applied to agro-industrial by-products.
| Extraction Technique | Principle | Advantages | Disadvantages | Types of Recovered Bioactive Compounds | Agri-Food By-Products and Waste (Examples) | References |
|---|---|---|---|---|---|---|
| Traditional methods (Soxhlet extraction, maceration, infusion, etc.) | Based on heat-driven diffusion using conventional organic solvents. | Simple operation, low cost, and widely established techniques. | Use of toxic solvents, low efficiency, and long extraction times. | Polyphenols, essential oils, tannins, anthocyanins. | Guava leaves, potato peel, acerola waste, green walnut husks. | [ |
| Pressurized liquid extraction (PLE/ASE) | Involves liquid solvents at elevated temperature and pressure to improve diffusion and solubility of bioactive compounds. | Fast, automatable, and efficient for extracting polar and phenolic compounds, with reduced solvent consumption. | Expensive equipment, potential thermal degradation if temperature is not controlled. | Phenolic acids, flavonoids, lignans, alkaloids, antioxidant compounds. | Grape seed, coffee silverskin, olive leaves, grape pomace, seaweeds. | [ |
| Ultrasound-assisted extraction (UAE) | Ultrasound generates acoustic cavitation, enhancing solvent penetration and facilitating cell disruption. | High efficiency, low solvent consumption, suitable for thermolabile compounds. | Challenges for industrial scalability, potential degradation due to intense cavitation. | Polyphenols, flavonoids, carotenoids, essential oils. | Pistachio oilcakes, grape pomace, red lobster by-products, citrus waste, strawberry by-products. | [ |
| Microwave-assisted extraction (MAE) | Microwaves generate electromagnetic fields that interact with polar molecules, producing internal heating. | Fast, efficient, and energy-saving. | Requires precise temperature control; some equipment is expensive. | Phenolic compounds, carotenoids, essential oils. | Opuntia cladodes, pomegranate peel, broccoli leaves, spent coffee grounds, mango peel, lemon peel. | [ |
| Supercritical CO2 extraction (SFE) | Involves the use of CO2 in a supercritical state as a green, non-toxic, and recyclable solvent. | High selectivity, no toxic residues, clean extraction. | High initial investment, limited efficiency for polar compounds. | Carotenoids, tocopherols, lipophilic bioactives, antioxidants. | Rosehip shells and seeds, hop cones, Berberis microphylla, rowanberry pomace. | [ |
| Natural deep eutectic solvents (NADES) | Formed by combining hydrogen bond donors and acceptors to produce eutectic liquids. | Eco-friendly, biodegradable, customizable for specific compounds. | High viscosity, complex recovery of extracted compounds. | Alkaloids, polyphenols, flavonoids, terpenoids. | Wild thyme, perilla leaves, orange peel, coffee grounds, citrus peel waste, hazelnut by-products. | [ |
| UAE combined with NADES | Combines acoustic cavitation with natural deep eutectic solvents to enable selective extraction. | High efficiency, low toxicity, low-temperature extraction, good selectivity depending on HBA-HBD (hydrogen bond acceptor/donor), useful in plant matrices. | High NADES viscosity, solute recovery may require SPE or lyophilization; scalability challenges. | Polyphenols, flavonoids, anthocyanins, carotenoids (astaxanthin), asiaticoside, oleuropein, lignin, modified pectin, betalains. | Blueberry pomace, blueberry peel, blueberry wine residues. | [ |
Note: The examples listed under “agri-food by-products and wastes” include secondary materials with the added value generated during primary processing (by-products) and food processing wastes commonly discarded but valorized. Some references were included based on their methodological relevance to describe extraction principles, compound recovery, or technological considerations.
Encapsulation and stabilization technologies are applied to valorizing bioactive compounds from agri-food by-products.
| Technique/Method | Operating Principle | Encapsulating/Stabilizing Materials | Encapsulated Compounds | Key Advantages | Main Limitations | References |
|---|---|---|---|---|---|---|
| Spray Drying (SD) | Atomization of liquid mixtures into a hot air stream to produce a powder in a single step. | Maltodextrin (cassava starch), inulin (chicory root), gum arabic (Acacia senegal), trehalose (maize starch), soy protein isolate (soybean meal), β-cyclodextrin (corn starch), starch (cassava), tara gum (Caesalpinia spinosa), mucilage (chia, basil, cactus seeds, pitahaya peel) | Punicalagin, lycopene, β-carotene, polyphenols, flavonoids, anthocyanins, heme iron. | Cost-effective, scalable, good powder stability, suitable for heat-stable compounds | Thermal degradation of heat-sensitive compounds | [ |
| Freeze Drying (FD) | Freezing followed by sublimation of water under vacuum conditions. | Maltodextrin (cassava starch), gum arabic (Acacia senegal), whey protein (bovine milk), gelatin (porcine or bovine collagen), casein (skim milk), β-cyclodextrin (corn starch), carboxymethylcellulose (plant cellulose). | Lycopene, flavonoids (naringin, naringenin), anthocyanins. | Excellent preservation of thermosensitive compounds, formation of porous and lightweight matrices. | High operational cost, time-consuming process. | [ |
| Vacuum Drying (VD) | Water removal under low pressure and temperature. | Maltodextrin (cassava starch), inulin (chicory root), tara gum (Caesalpinia spinosa). | Anthocyanins, polyphenols, flavonoids, heme iron. | Preservation of organoleptic properties, reduced energy consumption. | Slower drying rate compared to spray drying. | [ |
| Nanoencapsulation (Emulsion/Colloidal) | Formation of emulsions or colloidal nanostructures (<1000 nm) through high-energy methods such as high-pressure homogenization, ultrasonication, or high-shear mixing. | Chitosan (crustacean shells), soy protein (soybean meal), alginate (brown seaweed), starch nanoparticles (cassava or corn starch), chitin nanofibers (insect or crustacean exoskeletons) | Polyphenols, curcumin, lycopene. | High bioavailability, targeted release, antioxidant protection. | Complex formulation, sensitivity to pH and temperature. | [ |
| Ionic Gelation | Formation of hydrogels via ionic cross-linking between anionic polymers and divalent cations such as Ca2+. | Sodium alginate (brown seaweed). | Polyphenols, β-carotene, hydrolysable tannins, protein hydrolysates. | Efficient taste masking, antioxidant and antimicrobial protection, high encapsulation efficiency, and storage stability. | Limited structural stability under uncontrolled humidity or high ionic strength conditions | [ |
| Coacervation Encapsulation | Phase separation of polymers through electrostatic interactions between oppositely charged biopolymers. | Whey protein isolate (bovine milk), pectin (apple or citrus peel), gelatin (porcine or fish skin), gum arabic (Acacia senegal), sodium alginate (brown seaweed). | Phenolic compounds, anthocyanins. | Formation of monodisperse particles, good initial stability, antioxidant protection, simple and eco-friendly technique. | Sensitive to extreme pH and ionic strength conditions. | [ |
| Extrusion Encapsulation | Dropping the core solution into a calcium chloride (CaCl2) gelling bath to form hydrogel beads. | Sodium alginate (brown seaweed), chitosan (crustacean shells). | Carotenoids, polyphenols, probiotics. | Simple and economical technique, provides good protection for probiotic viability. | Produces large particle sizes; less suitable for clear or transparent liquid matrices. | [ |
Note: This table summarizes the techniques to encapsulate bioactive compounds derived from agri-food by-products. Wall materials are listed with their origin in parentheses. The cited references support their application and methodological relevance.
1. Gómez-García, R.; Campos, D.A.; Aguilar, C.N.; Madureira, A.R.; Pintado, M. Valorisation of food agro-industrial by-products: From the past to the present and perspectives. J. Environ. Manag.; 2021; 299, 113571. [DOI: https://dx.doi.org/10.1016/j.jenvman.2021.113571]
2. Castagna, A.; Aboudia, A.; Guendouz, A.; Scieuzo, C.; Falabella, P.; Matthes, J.; Schmid, M.; Drissner, D.; Allais, F.; Chadni, M.
3. Neves, C.M.B.; Fogeiro, É.; Cardoso, S.M.; Gonçalves, F.; Pinto, A.; Wessel, D.F. Towards the Valorization of Elderberry By-Product: Recovery and Use of Natural Ingredients for Sorbet Formulations. Appl. Sci.; 2024; 14, 10328. [DOI: https://dx.doi.org/10.3390/app142210328]
4. Dhiman, S.; Thakur, B.; Kaur, S.; Ahuja, M.; Gantayat, S.; Sarkar, S.; Singh, R.; Tripathi, M. Closing the loop: Technological innovations in food waste valorisation for global sustainability. Discov. Sustain.; 2025; 6, 258. [DOI: https://dx.doi.org/10.1007/s43621-025-01073-4]
5. Bishop, G.; Girón-Domínguez, C.; Gaffey, J.; Henchion, M.; Fealy, R.; Zimmermann, J.; Kargupta, W.; Styles, D. A life cycle thinking-based environmental risk framework for screening sustainable feedstocks in early-stage bioeconomy projects. Resour. Environ. Sustain.; 2025; 20, 100201. [DOI: https://dx.doi.org/10.1016/j.resenv.2025.100201]
6. Sarker, A.; Ahmmed, R.; Ahsan, S.M.; Rana, J.; Ghosh, M.K.; Nandi, R. A comprehensive review of food waste valorization for the sustainable management of global food waste. Sustain. Food Technol.; 2024; 2, pp. 48-69. [DOI: https://dx.doi.org/10.1039/D3FB00156C]
7. Prado-Acebo, I.; Cubero-Cardoso, J.; Lu-Chau, T.A.; Eibes, G. Integral multi-valorization of agro-industrial wastes: A review. Waste Manag.; 2024; 183, pp. 42-52. [DOI: https://dx.doi.org/10.1016/j.wasman.2024.05.001]
8. Yadav, S.; Malik, K.; Moore, J.M.; Kamboj, B.R.; Malik, S.; Malik, V.K.; Arya, S.; Singh, K.; Mahanta, S.; Bishnoi, D.K. Valorisation of Agri-Food Waste for Bioactive Compounds: Recent Trends and Future Sustainable Challenges. Molecules; 2024; 29, 2055. [DOI: https://dx.doi.org/10.3390/molecules29092055]
9. Bala, S.; Garg, D.; Sridhar, K.; Inbaraj, B.S.; Singh, R.; Kamma, S.; Tripathi, M.; Sharma, M. Transformation of Agro-Waste into Value-Added Bioproducts and Bioactive Compounds: Micro/Nano Formulations and Application in the Agri-Food-Pharma Sector. Bioengineering; 2023; 10, 152. [DOI: https://dx.doi.org/10.3390/bioengineering10020152]
10. Otoni, C.G.; Azeredo, H.M.C.; Mattos, B.D.; Beaumont, M.; Correa, D.S.; Rojas, O.J. The Food–Materials Nexus: Next Generation Bioplastics and Advanced Materials from Agri-Food Residues. Adv. Mater.; 2021; 33, 2102520. [DOI: https://dx.doi.org/10.1002/adma.202102520]
11. Ahmad, T.; Esposito, F.; Cirillo, T. Valorization of agro-food by-products: Advancing sustainability and sustainable development goals 2030 through functional compounds recovery. Food Biosci.; 2024; 62, 105194. [DOI: https://dx.doi.org/10.1016/j.fbio.2024.105194]
12. Arriaga, M.; Pinar, F.J.; Izarra, I.; Amo, J.D.; Vicente, J.; Fernández-Morales, F.J.; Mena, J. Valorization of Agri-Food Waste into PHA and Bioplastics: From Waste Selection to Transformation. Appl. Sci.; 2025; 15, 1008. [DOI: https://dx.doi.org/10.3390/app15031008]
13. Tyupova, A.; Harasym, J. Valorization of Fruit and Vegetables Industry By-Streams for 3D Printing—A Review. Foods; 2024; 13, 2186. [DOI: https://dx.doi.org/10.3390/foods13142186] [PubMed: https://www.ncbi.nlm.nih.gov/pubmed/39063269]
14. Peydayesh, M. Sustainable Materials via the Assembly of Biopolymeric Nanobuilding Blocks Valorized from Agri-Food Waste. Sustainability; 2024; 16, 1286. [DOI: https://dx.doi.org/10.3390/su16031286]
15. Okwu, M.O.; Tartibu, L.K.; Maware, C.; Enarevba, D.R.; Afenogho, J.O.; Essien, A. Emerging Technologies of Industry 4.0: Challenges and Opportunities. Proceedings of the 2022 International Conference on Artificial Intelligence, Big Data, Computing and Data Communication Systems (icABCD); Durban, South Africa, 4–5 August 2022; pp. 1-13.
16. Haleem, A.; Javaid, M.; Singh, R.P. Encouraging Safety 4.0 to enhance industrial culture: An extensive study of its technologies, roles, and challenges. Green Technol. Sustain.; 2025; 3, 100158. [DOI: https://dx.doi.org/10.1016/j.grets.2024.100158]
17. Ding, H.; Tian, J.; Yu, W.; Wilson, D.I.; Young, B.R.; Cui, X.; Xin, X.; Wang, Z.; Li, W. The Application of Artificial Intelligence and Big Data in the Food Industry. Foods; 2023; 12, 4511. [DOI: https://dx.doi.org/10.3390/foods12244511]
18. Pattnaik, M.; Pandey, P.; Martin, G.J.O.; Mishra, H.N.; Ashokkumar, M. Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and Their Applications in Functional Food Development. Foods; 2021; 10, 279. [DOI: https://dx.doi.org/10.3390/foods10020279]
19. Magalhães, D.; Gonçalves, R.; Rodrigues, C.V.; Rocha, H.R.; Pintado, M.; Coelho, M.C. Natural Pigments Recovery from Food By-Products: Health Benefits towards the Food Industry. Foods; 2024; 13, 2276. [DOI: https://dx.doi.org/10.3390/foods13142276]
20. Leichtweis, M.G.; Oliveira, M.B.P.P.; Ferreira, I.C.F.R.; Pereira, C.; Barros, L. Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues. Antioxidants; 2021; 10, 1827. [DOI: https://dx.doi.org/10.3390/antiox10111827]
21. Sanna, D.; Fadda, A. Waste from Food and Agro-Food Industries as Pigment Sources: Recovery Techniques, Stability and Food Applications. Nutraceuticals; 2022; 2, pp. 365-383. [DOI: https://dx.doi.org/10.3390/nutraceuticals2040028]
22. Wainaina, S.; Awasthi, M.K.; Sarsaiya, S.; Chen, H.; Singh, E.; Kumar, A.; Ravindran, B.; Awasthi, S.K.; Liu, T.; Duan, Y.
23. Messinese, E.; Pitirollo, O.; Grimaldi, M.; Milanese, D.; Sciancalepore, C.; Cavazza, A. By-Products as Sustainable Source of Bioactive Compounds for Potential Application in the Field of Food and New Materials for Packaging Development. Food Bioprocess Technol.; 2024; 17, pp. 606-627. [DOI: https://dx.doi.org/10.1007/s11947-023-03158-2]
24. Şahin, S.; Kurtulbaş, E. Green Extraction and Valorization of By-Products from Food Processing. Foods; 2024; 13, 1589. [DOI: https://dx.doi.org/10.3390/foods13101589] [PubMed: https://www.ncbi.nlm.nih.gov/pubmed/38790889]
25. Hrelia, S.; Angeloni, C.; Barbalace, M.C. Agri-Food Wastes as Natural Source of Bioactive Antioxidants. Antioxidants; 2023; 12, 351. [DOI: https://dx.doi.org/10.3390/antiox12020351]
26. Bayram, B.; Ozkan, G.; Kostka, T.; Capanoglu, E.; Esatbeyoglu, T. Valorization and Application of Fruit and Vegetable Wastes and By-Products for Food Packaging Materials. Molecules; 2021; 26, 4031. [DOI: https://dx.doi.org/10.3390/molecules26134031]
27. Cinelli, P.; Seggiani, M.; Coltelli, M.B.; Danti, S.; Righetti, M.C.; Gigante, V.; Sandroni, M.; Signori, F.; Lazzeri, A. Overview of Agro-Food Waste and By-Products Valorization for Polymer Synthesis and Modification for Bio-Composite Production. Proceedings; 2021; 69, 22. [DOI: https://dx.doi.org/10.3390/CGPM2020-07211]
28. Moshtaghian, H.; Bolton, K.; Rousta, K. Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability. Foods; 2021; 10, 2874. [DOI: https://dx.doi.org/10.3390/foods10112874]
29. Fierascu, R.C.; Fierascu, I.; Avramescu, S.M.; Sieniawska, E. Recovery of Natural Antioxidants from Agro-Industrial Side Streams through Advanced Extraction Techniques. Molecules; 2019; 24, 4212. [DOI: https://dx.doi.org/10.3390/molecules24234212]
30. Rashwan, A.K.; Bai, H.; Osman, A.I.; Eltohamy, K.M.; Chen, Z.; Younis, H.A.; Al-Fatesh, A.; Rooney, D.W.; Yap, P.-S. Recycling food and agriculture by-products to mitigate climate change: A review. Environ. Chem. Lett.; 2023; 21, pp. 3351-3375. [DOI: https://dx.doi.org/10.1007/s10311-023-01639-6]
31. Nadar, C.G.; Fletcher, A.; Moreira, B.R.d.A.; Hine, D.; Yadav, S. Waste to protein: A systematic review of a century of advancement in microbial fermentation of agro-industrial byproducts. Compr. Rev. Food Sci. Food Saf.; 2024; 23, e13375. [DOI: https://dx.doi.org/10.1111/1541-4337.13375]
32. Difonzo, G.; Antonino, C.; Squeo, G.; Caponio, F.; Faccia, M. Application of Agri-Food By-Products in Cheesemaking. Antioxidants; 2023; 12, 660. [DOI: https://dx.doi.org/10.3390/antiox12030660] [PubMed: https://www.ncbi.nlm.nih.gov/pubmed/36978908]
33. Luntraru, C.M.; Apostol, L.; Oprea, O.B.; Neagu, M.; Popescu, A.F.; Tomescu, J.A.; Mulțescu, M.; Susman, I.E.; Gaceu, L. Reclaim and Valorization of Sea Buckthorn (Hippophae rhamnoides) By-Product: Antioxidant Activity and Chemical Characterization. Foods; 2022; 11, 462. [DOI: https://dx.doi.org/10.3390/foods11030462] [PubMed: https://www.ncbi.nlm.nih.gov/pubmed/35159612]
34. Muti, L.; Nascimento, L.B.; Goracci, G.; Detti, C.; Brunetti, C.; Bilia, A.R.; Ferrini, F.; Gori, A. From Waste to Value: Optimization of Ultrasound-Assisted Extraction of Anthocyanins and Flavonols from Pistacia lentiscus L. Oilcakes. Molecules; 2025; 30, 237. [DOI: https://dx.doi.org/10.3390/molecules30020237] [PubMed: https://www.ncbi.nlm.nih.gov/pubmed/39860107]
35. Mangiapelo, L.; Pinna, N.; Blasi, F.; Ianni, F.; Verducci, G.; Cossignani, L. Harnessing Grape Pomace, a Multifunctional By-Product from the Wine Industry for High-Value Salad Dressings. Molecules; 2025; 30, 693. [DOI: https://dx.doi.org/10.3390/molecules30030693]
36. Boruah, B.; Ray, S. Current progress in the valorization of food industrial by-products for the development of functional food products. Food Sci. Appl. Biotechnol.; 2024; 7, 349. [DOI: https://dx.doi.org/10.30721/fsab2024.v7.i2.349]
37. Spina, D.; Carbone, R.; Pulvirenti, A.; Rizzo, M.; D’Amico, M.; Di Vita, G. What Gets Measured Gets Managed-Circular Economy Indicators for the Valorization of By-Products in the Olive Oil Supply Chain: A Systematic Review. Agronomy; 2024; 14, 2879. [DOI: https://dx.doi.org/10.3390/agronomy14122879]
38. Lopes, P.; Sobral, M.M.C.; Lopes, G.R.; Martins, Z.E.; Passos, C.P.; Petronilho, S.; Ferreira, I.M.P.L.V.O. Mycotoxins’ Prevalence in Food Industry By-Products: A Systematic Review. Toxins; 2023; 15, 249. [DOI: https://dx.doi.org/10.3390/toxins15040249]
39. Georgopoulos, V.P.; Gkikas, D.C.; Theodorou, J.A. Factors Influencing the Adoption of Artificial Intelligence Technologies in Agriculture, Livestock Farming and Aquaculture: A Systematic Literature Review Using PRISMA 2020. Sustainability; 2023; 15, 16385. [DOI: https://dx.doi.org/10.3390/su152316385]
40. Pal, P.; Singh, A.K.; Srivastava, R.K.; Rathore, S.S.; Sahoo, U.K.; Subudhi, S.; Sarangi, P.K.; Prus, P. Circular Bioeconomy in Action: Transforming Food Wastes into Renewable Food Resources. Foods; 2024; 13, 3007. [DOI: https://dx.doi.org/10.3390/foods13183007]
41. Malenica, D.; Kass, M.; Bhat, R. Sustainable Management and Valorization of Agri-Food Industrial Wastes and By-Products as Animal Feed: For Ruminants, Non-Ruminants and as Poultry Feed. Sustainability; 2023; 15, 117. [DOI: https://dx.doi.org/10.3390/su15010117]
42. Râpă, M.; Darie-Niță, R.N.; Coman, G. Valorization of Fruit and Vegetable Waste into Sustainable and Value-Added Materials. Waste; 2024; 2, pp. 258-278. [DOI: https://dx.doi.org/10.3390/waste2030015]
43. Sorrenti, V.; Burò, I.; Consoli, V.; Vanella, L. Recent Advances in Health Benefits of Bioactive Compounds from Food Wastes and By-Products: Biochemical Aspects. Int. J. Mol. Sci.; 2023; 24, 2019. [DOI: https://dx.doi.org/10.3390/ijms24032019] [PubMed: https://www.ncbi.nlm.nih.gov/pubmed/36768340]
44. Pilafidis, S.; Diamantopoulou, P.; Gkatzionis, K.; Sarris, D. Valorization of Agro-Industrial Wastes and Residues through the Production of Bioactive Compounds by Macrofungi in Liquid State Cultures: Growing Circular Economy. Appl. Sci.; 2022; 12, 11426. [DOI: https://dx.doi.org/10.3390/app122211426]
45. Bibi, F.; Ilyas, N.; Saeed, M.; Shabir, S.; Shati, A.A.; Alfaifi, M.Y.; Amesho, K.T.T.; Chowdhury, S.; Sayyed, R.Z. Innovative production of value-added products using agro-industrial wastes via solid-state fermentation. Environ. Sci. Pollut. Res.; 2023; 30, pp. 125197-125213. [DOI: https://dx.doi.org/10.1007/s11356-023-28765-6]
46. Trabelsi, N.; Mourtzinos, I.; Ramadan, M.F. Editorial: Valorization of bioactive compounds from bio-wastes of agro-food sector using green technologies. Front. Nutr.; 2023; 10, 1334315. [DOI: https://dx.doi.org/10.3389/fnut.2023.1334315]
47. Wen, L.; Zhihang, Z.; Da-Wen, S.; Periaswamy, S.S.; Tiwari, B.K. Combination of emerging technologies for the extraction of bioactive compounds. Crit. Rev. Food Sci. Nutr.; 2020; 60, pp. 1826-1841. [DOI: https://dx.doi.org/10.1080/10408398.2019.1602823]
48. Carnaval, L.d.S.C.; Jaiswal, A.K.; Jaiswal, S. Agro-Food Waste Valorization for Sustainable Bio-Based Packaging. J. Compos. Sci.; 2024; 8, 41. [DOI: https://dx.doi.org/10.3390/jcs8020041]
49. Saorin Puton, B.M.; Demaman Oro, C.E.; Lisboa Bernardi, J.; Exenberger Finkler, D.; Venquiaruto, L.D.; Dallago, R.M.; Tres, M.V. Sustainable Valorization of Plant Residues Through Enzymatic Hydrolysis for the Extraction of Bioactive Compounds: Applications as Functional Ingredients in Cosmetics. Processes; 2025; 13, 1314. [DOI: https://dx.doi.org/10.3390/pr13051314]
50. Ligarda-Samanez, C.A.; Choque-Quispe, D.; Moscoso-Moscoso, E.; Huamán-Carrión, M.L.; Ramos-Pacheco, B.S.; De la Cruz, G.; Arévalo-Quijano, J.C.; Muñoz-Saenz, J.C.; Muñoz-Melgarejo, M.; Quispe-Quezada, U.R.
51. Ligarda-Samanez, C.A.; Choque-Quispe, D.; Moscoso-Moscoso, E.; Palomino-Rincón, H.; Taipe-Pardo, F.; Aguirre Landa, J.P.; Arévalo-Quijano, J.C.; Muñoz-Saenz, J.C.; Quispe-Quezada, U.R.; Huamán-Carrión, M.L.
52. Ligarda-Samanez, C.A.; Choque-Quispe, D.; Moscoso-Moscoso, E.; Pozo, L.M.F.; Ramos-Pacheco, B.S.; Palomino-Rincón, H.; Gutiérrez, R.J.G.; Peralta-Guevara, D.E. Effect of Inlet Air Temperature and Quinoa Starch/Gum Arabic Ratio on Nanoencapsulation of Bioactive Compounds from Andean Potato Cultivars by Spray-Drying. Molecules; 2023; 28, 7875. [DOI: https://dx.doi.org/10.3390/molecules28237875] [PubMed: https://www.ncbi.nlm.nih.gov/pubmed/38067603]
53. Ligarda-Samanez, C.A.; Choque-Quispe, D.; Palomino-Rincón, H.; Ramos-Pacheco, B.; Huamán Carrión, M.; Moscoso-Moscoso, E.; Obregón-Yupanqui, M.; Peralta-Guevara, D. Frutos Silvestres Altoandinos Compuestos Bioactivos y Capacidad Antioxidante; Atena Editora Edição de Livros Ltda: Parana, Brazil, 2022.
54. Ligarda-Samanez, C.A.; Choque-Quispe, D.; Ramos-Pacheco, B.S.; Yanahuillca-Vargas, A.; Huamán-Carrión, M.L.; Moscoso-Moscoso, E.; Palomino-Rincón, H.J.A.A. Taxonomic, physicochemical, phenolic and antioxidant comparison in species of high Andean wild fruits: Rubus hesperomeles. Acta Agron.; 2023; 72, pp. 30-37. [DOI: https://dx.doi.org/10.15446/acag.v72n1.96500]
55. Ligarda-Samanez, C.A.; Choque-Quispe, D.; Rincón, H.; Ramos Pacheco, B.S.; Moscoso, E.; Huamán Carrión, M.; Peralta-Guevara, D. Compuestos bioactivos y capacidad antioxidante en frutos silvestres altoandinos. Alimentos, Nutrição e Saúde 3; Atena Editora Edição de Livros Ltda: Parana, Brazil, 2021; pp. 16-28.
56. Ligarda-Samanez, C.A.; Moscoso-Moscoso, E.; Choque-Quispe, D.; Ramos-Pacheco, B.S.; Arévalo-Quijano, J.C.; Cruz, G.D.; Huamán-Carrión, M.L.; Quispe-Quezada, U.R.; Gutiérrez-Gómez, E.; Cabel-Moscoso, D.J.
57. Ligarda-Samanez, C.A.; Palomino-Rincón, H.; Choque-Quispe, D.; Moscoso-Moscoso, E.; Arévalo-Quijano, J.C.; Huamán-Carrión, M.L.; Quispe-Quezada, U.R.; Muñoz-Saenz, J.C.; Gutiérrez-Gómez, E.; Cabel-Moscoso, D.J.
58. Berenguer, C.V.; Andrade, C.; Pereira, J.A.M.; Perestrelo, R.; Câmara, J.S. Current Challenges in the Sustainable Valorisation of Agri-Food Wastes: A Review. Processes; 2023; 11, 20. [DOI: https://dx.doi.org/10.3390/pr11010020]
59. Martins, R.; Barbosa, A.; Advinha, B.; Sales, H.; Pontes, R.; Nunes, J. Green Extraction Techniques of Bioactive Compounds: A State-of-the-Art Review. Processes; 2023; 11, 2255. [DOI: https://dx.doi.org/10.3390/pr11082255]
60. Liu, Z.; de Souza, T.S.P.; Holland, B.; Dunshea, F.; Barrow, C.; Suleria, H.A.R. Valorization of Food Waste to Produce Value-Added Products Based on Its Bioactive Compounds. Processes; 2023; 11, 840. [DOI: https://dx.doi.org/10.3390/pr11030840]
61. ‘Aqilah, N.M.; Rovina, K.; Felicia, W.X.; Vonnie, J.M. A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry. Molecules; 2023; 28, 2631. [DOI: https://dx.doi.org/10.3390/molecules28062631]
62. Nirmal, N.P.; Khanashyam, A.C.; Mundanat, A.S.; Shah, K.; Babu, K.S.; Thorakkattu, P.; Al-Asmari, F.; Pandiselvam, R. Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry. Foods; 2023; 12, 556. [DOI: https://dx.doi.org/10.3390/foods12030556]
63. Alazaiza, M.Y.D.; Bin Mokaizh, A.A.; Baarimah, A.O.; Al-Zghoul, T. From agro-waste to bioactive wealth: Analyzing nutraceutical extraction and applications. Case Stud. Chem. Environ. Eng.; 2025; 11, 101066. [DOI: https://dx.doi.org/10.1016/j.cscee.2024.101066]
64. Mohd Basri, M.S.; Abdul Karim Shah, N.N.; Sulaiman, A.; Mohamed Amin Tawakkal, I.S.; Mohd Nor, M.Z.; Ariffin, S.H.; Abdul Ghani, N.H.; Mohd Salleh, F.S. Progress in the Valorization of Fruit and Vegetable Wastes: Active Packaging, Biocomposites, By-Products, and Innovative Technologies Used for Bioactive Compound Extraction. Polymers; 2021; 13, 3503. [DOI: https://dx.doi.org/10.3390/polym13203503] [PubMed: https://www.ncbi.nlm.nih.gov/pubmed/34685262]
65. Nieto, J.A.; Santoyo, S.; de Sá, M.; Baoshan, S.; Reglero, G.; Jaime, L. Comprehensive Study of Sustainable Pressurized Liquid Extractions to Obtain Bioavailable Antioxidant Phenolic Compounds from Grape Seed By-Products. Processes; 2024; 12, 2308. [DOI: https://dx.doi.org/10.3390/pr12112308]
66. Vilas-Franquesa, A.; Melania, C.; Anna, T.-R.; Anna, V.-Q.; Torres-León, C. Recent advances in bio-based extraction processes for the recovery of bound phenolics from agro-industrial by-products and their biological activity. Crit. Rev. Food Sci. Nutr.; 2024; 64, pp. 10643-10667. [DOI: https://dx.doi.org/10.1080/10408398.2023.2227261] [PubMed: https://www.ncbi.nlm.nih.gov/pubmed/37366277]
67. Soni, N.; Yadav, M.; Malarvannan, M.; Sharma, D.; Paul, D. Current developments and trends in hybrid extraction techniques for green analytical applications in natural products. J. Chromatogr. B; 2025; 1256, 124543. [DOI: https://dx.doi.org/10.1016/j.jchromb.2025.124543]
68. Pereira, T.C.; Souza, V.P.; Padilha, A.P.F.; Duarte, F.A.; Flores, E.M.M. Trends and perspectives on the ultrasound-assisted extraction of bioactive compounds using natural deep eutectic solvents. Curr. Opin. Chem. Eng.; 2025; 47, 101088. [DOI: https://dx.doi.org/10.1016/j.coche.2024.101088]
69. Zhang, X.-J.; Liu, Z.-T.; Chen, X.-Q.; Zhang, T.-T.; Zhang, Y. Deep eutectic solvent combined with ultrasound technology: A promising integrated extraction strategy for anthocyanins and polyphenols from blueberry pomace. Food Chem.; 2023; 422, 136224. [DOI: https://dx.doi.org/10.1016/j.foodchem.2023.136224]
70. Peron, G. Green Extraction and Valorisation of Bioactive Compounds from Food and Food Waste. Appl. Sci.; 2024; 14, 11619. [DOI: https://dx.doi.org/10.3390/app142411619]
71. Soares, C.; Moreira, M.M.; Ramos, S.; Ramalhosa, M.J.; Correia, M.; Svarc-Gajić, J.; Delerue-Matos, C.; Barroso, M.F. A Critical Assessment of Extraction Methodologies for the Valorization of Agricultural Wastes: Polyphenolic Profile and Bioactivity. Processes; 2023; 11, 1767. [DOI: https://dx.doi.org/10.3390/pr11061767]
72. Gutierrez Montiel, D.; Guerrero Barrera, A.L.; Martínez Ávila, G.C.; Gonzalez Hernandez, M.D.; Chavez Vela, N.A.; Avelar Gonzalez, F.J.; Ramírez Castillo, F.Y. Influence of the Extraction Method on the Polyphenolic Profile and the Antioxidant Activity of Psidium guajava L. Leaf Extracts. Molecules; 2024; 29, 85. [DOI: https://dx.doi.org/10.3390/molecules29010085]
73. Xu, Q.; Wang, S.; Milliron, H.; Han, Q. The Efficacy of Phenolic Compound Extraction from Potato Peel Waste. Processes; 2022; 10, 2326. [DOI: https://dx.doi.org/10.3390/pr10112326]
74. Cerino, M.C.; Pinela, J.; Caleja, C.; Saux, C.; Pereira, E.; Barros, L. Dynamic Maceration of Acerola (Malpighia emarginata DC.) Fruit Waste: An Optimization Study to Recover Anthocyanins. Agronomy; 2023; 13, 2202. [DOI: https://dx.doi.org/10.3390/agronomy13092202]
75. Savić, I.M.; Savić Gajić, I.M. Extraction and Characterization of Antioxidants and Cellulose from Green Walnut Husks. Foods; 2025; 14, 409. [DOI: https://dx.doi.org/10.3390/foods14030409] [PubMed: https://www.ncbi.nlm.nih.gov/pubmed/39942002]
76. Koskinakis, S.E.; Stergiopoulos, C.; Vasileiou, C.; Krokida, M. Sustainable Valorization of Coffee Silverskin Waste: Pressurized Liquid Extraction of Bioactive Compounds. Foods; 2025; 14, 615. [DOI: https://dx.doi.org/10.3390/foods14040615] [PubMed: https://www.ncbi.nlm.nih.gov/pubmed/40002059]
77. Huamán-Castilla, N.L.; Díaz Huamaní, K.S.; Palomino Villegas, Y.C.; Allcca-Alca, E.E.; León-Calvo, N.C.; Colque Ayma, E.J.; Zirena Vilca, F.; Mariotti-Celis, M.S. Exploring a Sustainable Process for Polyphenol Extraction from Olive Leaves. Foods; 2024; 13, 265. [DOI: https://dx.doi.org/10.3390/foods13020265]
78. Machado, T.d.O.X.; Portugal, I.; Kodel, H.d.A.C.; Fathi, A.; Fathi, F.; Oliveira, M.B.P.P.; Dariva, C.; Souto, E.B. Pressurized liquid extraction as an innovative high-yield greener technique for phenolic compounds recovery from grape pomace. Sustain. Chem. Pharm.; 2024; 40, 101635. [DOI: https://dx.doi.org/10.1016/j.scp.2024.101635]
79. Perez-Vazquez, A.; Carpena, M.; Barciela, P.; Cassani, L.; Simal-Gandara, J.; Prieto, M.A. Pressurized Liquid Extraction for the Recovery of Bioactive Compounds from Seaweeds for Food Industry Application: A Review. Antioxidants; 2023; 12, 612. [DOI: https://dx.doi.org/10.3390/antiox12030612]
80. Malenica, D.; Kass, M.; Bhat, R. Optimization of antioxidant extraction from agro-industrial wastes using ultrasound & response surface methodology. Food Chem. Adv.; 2025; 7, 100966. [DOI: https://dx.doi.org/10.1016/j.focha.2025.100966]
81. Briones-Labarca, V.; Giovagnoli-Vicuña, C. Enhanced Bioaccessibility of Carotenoids, Antioxidants, and Minerals from Red Lobster By-Products Through High-Hydrostatic Pressure and Ultrasound Extraction. Processes; 2025; 13, 10. [DOI: https://dx.doi.org/10.3390/pr13010010]
82. Sandhu, H.K.; Sinha, P.; Emanuel, N.; Kumar, N.; Sami, R.; Khojah, E.; Al-Mushhin, A.A.M. Effect of Ultrasound-Assisted Pretreatment on Extraction Efficiency of Essential Oil and Bioactive Compounds from Citrus Waste By-Products. Separations; 2021; 8, 244. [DOI: https://dx.doi.org/10.3390/separations8120244]
83. Villamil-Galindo, E.; Gastélum-Estrada, A.; Chuck-Hernandez, C.; Antunes-Ricardo, M.; Reza-Zaldivar, E.E.; Piagentini, A.; Jacobo-Velázquez, D.A. Kinetic Ultrasound-Assisted Extraction as a Sustainable Approach for the Recovery of Phenolics Accumulated through UVA Treatment in Strawberry By-Products. Foods; 2023; 12, 2989. [DOI: https://dx.doi.org/10.3390/foods12162989]
84. Oufighou, A.; Brahmi, F.; Achat, S.; Yekene, S.; Slimani, S.; Arroul, Y.; Boulekbache-Makhlouf, L.; Blando, F. Optimization of Microwave-Assisted Extraction of Phenolic Compounds from Opuntia ficus-indica Cladodes. Processes; 2025; 13, 724. [DOI: https://dx.doi.org/10.3390/pr13030724]
85. Hashemi, S.; Martínez-Zamora, L.; Cano-Lamadrid, M.; Bello, E.; Ayuso, M.; Artés-Hernández, F. Microwave-Assisted Ethanolic and Aqueous Extraction of Antioxidant Compounds from Pomegranate Peel and Broccoli Leaves By-Products. Biol. Biol. Life Sci. Sci. Forum; 2023; 26, 54. [DOI: https://dx.doi.org/10.3390/Foods2023-15013]
86. Coelho, J.P.; Robalo, M.P.; Boyadzhieva, S.; Stateva, R.P. Microwave-Assisted Extraction of Phenolic Compounds from Spent Coffee Grounds. Process Optimization Applying Design of Experiments. Molecules; 2021; 26, 7320. [DOI: https://dx.doi.org/10.3390/molecules26237320] [PubMed: https://www.ncbi.nlm.nih.gov/pubmed/34885901]
87. Sumpavapol, P.; Waehayee, A.; Suklim, P.; Rachpirom, M.; Puttarak, P. Box–Behnken Design to Optimize Standardized Mangiferin-Rich Mango Peel Extract from Agro-Industrial Waste Product. Sustainability; 2023; 15, 16629. [DOI: https://dx.doi.org/10.3390/su152416629]
88. Martínez-Abad, A.; Ramos, M.; Hamzaoui, M.; Kohnen, S.; Jiménez, A.; Garrigós, M.C. Optimisation of Sequential Microwave-Assisted Extraction of Essential Oil and Pigment from Lemon Peels Waste. Foods; 2020; 9, 1493. [DOI: https://dx.doi.org/10.3390/foods9101493]
89. Uquiche, E.; Arias, J.; del Valle, J.M. Application of Response Surface Methodology to Supercritical CO2 Extraction: Case Study on Coextraction of Carotenoids and Oil from Rosehip Shells and Seeds. Food Eng. Eng. Rev. Rev.; 2023; 15, pp. 643-666. [DOI: https://dx.doi.org/10.1007/s12393-023-09357-z]
90. Nagybákay, N.E.; Syrpas, M.; Vilimaitė, V.; Tamkutė, L.; Pukalskas, A.; Venskutonis, P.R.; Kitrytė, V. Optimized Supercritical CO2 Extraction Enhances the Recovery of Valuable Lipophilic Antioxidants and Other Constituents from Dual-Purpose Hop (Humulus lupulus L.) Variety Ella. Antioxidants; 2021; 10, 918. [DOI: https://dx.doi.org/10.3390/antiox10060918]
91. Cuéllar, L.M.; Escobedo-Avellaneda, Z.; del Valle, J.M. Effect of supercritical CO2 modified with ethanol on the extraction yield and antimicrobial activity of bioactive compounds from aerial parts of Berberis microphylla G. Fort. LWT; 2024; 211, 116885. [DOI: https://dx.doi.org/10.1016/j.lwt.2024.116885]
92. Sarv, V.; Bhat, R.; Jūrienė, L.; Baranauskienė, R.; Urbonavičienė, D.; Viškelis, P.; Venskutonis, P.R. Supercritical Fluid Extraction of Lipids from Rowanberry Pomace with Pure CO2 and Its Mixtures with Ethanol Followed by the On-Line Separation of Fractions. Molecules; 2025; 30, 964. [DOI: https://dx.doi.org/10.3390/molecules30040964]
93. Pavlić, B.; Mrkonjić, Ž.; Teslić, N.; Kljakić, A.C.; Pojić, M.; Mandić, A.; Stupar, A.; Santos, F.; Duarte, A.R.C.; Mišan, A. Natural Deep Eutectic Solvent (NADES) Extraction Improves Polyphenol Yield and Antioxidant Activity of Wild Thyme (Thymus serpyllum L.) Extracts. Molecules; 2022; 27, 1508. [DOI: https://dx.doi.org/10.3390/molecules27051508]
94. Wang, Z.; Wang, D.; Fang, J.; Song, Z.; Geng, J.; Zhao, J.; Fang, Y.; Wang, C.; Li, M. Green and efficient extraction of flavonoids from Perilla frutescens (L.) Britt. leaves based on natural deep eutectic solvents: Process optimization, component identification, and biological activity. Food Chem. Chem.; 2024; 452, 139508. [DOI: https://dx.doi.org/10.1016/j.foodchem.2024.139508]
95. Silva, C.N.; Silva, R.M.; Lemes, A.C.; Ribeiro, B.D. Recovery of Phenolic Compounds by Deep Eutectic Solvents in Orange By-Products and Spent Coffee Grounds. Sustainability; 2024; 16, 7403. [DOI: https://dx.doi.org/10.3390/su16177403]
96. Morgana, N.M.; Magdalena, E.; Fernandez, M.d.l.A.; Fernanda, S.M. NADES for food industry innovation: Novel bioadditives based on olive oil byproducts. Food Bioprod. Process.; 2022; 134, pp. 193-201. [DOI: https://dx.doi.org/10.1016/j.fbp.2022.05.007]
97. Xu, M.; Ran, L.; Chen, N.; Fan, X.; Ren, D.; Yi, L. Polarity-dependent extraction of flavonoids from citrus peel waste using a tailor-made deep eutectic solvent. Food Chem.; 2019; 297, 124970. [DOI: https://dx.doi.org/10.1016/j.foodchem.2019.124970]
98. Bencresciuto, G.F.; Carnevale, M.; Paris, E.; Gallucci, F.; Santangelo, E.; Migliori, C.A. A Sustainable Alternative for Cosmetic Applications: NADES Extraction of Bioactive Compounds from Hazelnut By-Products. Sustainability; 2025; 17, 1516. [DOI: https://dx.doi.org/10.3390/su17041516]
99. Grillo, G.; Gunjević, V.; Radošević, K.; Redovniković, I.R.; Cravotto, G. Deep Eutectic Solvents and Nonconventional Technologies for Blueberry-Peel Extraction: Kinetics, Anthocyanin Stability, and Antiproliferative Activity. Antioxidants; 2020; 9, 1069. [DOI: https://dx.doi.org/10.3390/antiox9111069]
100. Xue, H.; Tan, J.; Li, Q.; Tang, J.; Cai, X. Ultrasound-Assisted Deep Eutectic Solvent Extraction of Anthocyanins from Blueberry Wine Residues: Optimization, Identification, and HepG2 Antitumor Activity. Molecules; 2020; 25, 5456. [DOI: https://dx.doi.org/10.3390/molecules25225456]
101. Zhou, M.; Fakayode, O.A.; Li, H. Green Extraction of Polyphenols via Deep Eutectic Solvents and Assisted Technologies from Agri-Food By-Products. Molecules; 2023; 28, 6852. [DOI: https://dx.doi.org/10.3390/molecules28196852]
102. Tapia-Quirós, P.; Granados, M.; Sentellas, S.; Saurina, J. Microwave-assisted extraction with natural deep eutectic solvents for polyphenol recovery from agrifood waste: Mature for scaling-up?. Sci. Total Environ.; 2024; 912, 168716. [DOI: https://dx.doi.org/10.1016/j.scitotenv.2023.168716]
103. Velásquez, P.; Bustos, D.; Montenegro, G.; Giordano, A. Ultrasound-Assisted Extraction of Anthocyanins Using Natural Deep Eutectic Solvents and Their Incorporation in Edible Films. Molecules; 2021; 26, 984. [DOI: https://dx.doi.org/10.3390/molecules26040984]
104. Ramzan, K.; Zehra, S.H.; Balciunaitiene, A.; Viskelis, P.; Viskelis, J. Valorization of Fruit and Vegetable Waste: An Approach to Focusing on Extraction of Natural Pigments. Foods; 2025; 14, 1402. [DOI: https://dx.doi.org/10.3390/foods14081402] [PubMed: https://www.ncbi.nlm.nih.gov/pubmed/40282804]
105. Marcillo-Parra, V.; Tupuna-Yerovi, D.S.; González, Z.; Ruales, J. Encapsulation of bioactive compounds from fruit and vegetable by-products for food application—A review. Trends Food Sci. Technol.; 2021; 116, pp. 11-23. [DOI: https://dx.doi.org/10.1016/j.tifs.2021.07.009]
106. Ligarda-Samanez, C.A.; Moscoso-Moscoso, E.; Choque-Quispe, D.; Palomino-Rincón, H.; Martínez-Huamán, E.L.; Huamán-Carrión, M.L.; Peralta-Guevara, D.E.; Aroni-Huamán, J.; Arévalo-Quijano, J.C.; Palomino-Rincón, W.
107. Otálora, M.C.; Wilches-Torres, A.; Gómez Castaño, J.A. Spray-dried microencapsulation of anthocyanins from mangosteen fruit peel: Investigating the impact of pitahaya peel mucilage and/or maltodextrin as wall materials. Powder Technol.; 2025; 452, 120580. [DOI: https://dx.doi.org/10.1016/j.powtec.2024.120580]
108. Bińkowska, W.; Szpicer, A.; Stelmasiak, A.; Wojtasik-Kalinowska, I.; Półtorak, A. Microencapsulation of Polyphenols and Their Application in Food Technology. Appl. Sci.; 2024; 14, 11954. [DOI: https://dx.doi.org/10.3390/app142411954]
109. Gheonea, I.; Aprodu, I.; Cîrciumaru, A.; Râpeanu, G.; Bahrim, G.E.; Stănciuc, N. Microencapsulation of lycopene from tomatoes peels by complex coacervation and freeze-drying: Evidences on phytochemical profile, stability and food applications. J. Food Eng.; 2021; 288, 110166. [DOI: https://dx.doi.org/10.1016/j.jfoodeng.2020.110166]
110. da Rocha, C.B.; Noreña, C.P.Z. Microencapsulation and controlled release of bioactive compounds from grape pomace. Dry. Technol.; 2021; 39, pp. 1018-1032. [DOI: https://dx.doi.org/10.1080/07373937.2020.1741004]
111. Ligarda-Samanez, C.A.; Villano-Limache, E.; Pichihua-Oscco, W.; Choque-Quispe, D.; Sucari-León, R.; Calderón Huamaní, D.F.; Cruz, G.D.; Luciano-Alipio, R.; Calsina Ponce, W.C.; Aroquipa-Durán, Y.
112. Pant, K.; Thakur, M.; Chopra, H.K.; Nanda, V. Encapsulated bee propolis powder: Drying process optimization and physicochemical characterization. LWT; 2022; 155, 112956. [DOI: https://dx.doi.org/10.1016/j.lwt.2021.112956]
113. Gaber Ahmed, G.H.; Fernández-González, A.; Díaz García, M.E. Nano-encapsulation of grape and apple pomace phenolic extract in chitosan and soy protein via nanoemulsification. Food Hydrocoll.; 2020; 108, 105806. [DOI: https://dx.doi.org/10.1016/j.foodhyd.2020.105806]
114. Lee, Y.S.; Tarté, R.; Acevedo, N.C. Curcumin encapsulation in Pickering emulsions co-stabilized by starch nanoparticles and chitin nanofibers. RSC Adv.; 2021; 11, pp. 16275-16284. [DOI: https://dx.doi.org/10.1039/D1RA01622A] [PubMed: https://www.ncbi.nlm.nih.gov/pubmed/35479135]
115. Rashid, R.; Masoodi, F.A.; Wani, S.M.; Manzoor, S.; Gull, A. Ultrasound assisted extraction of bioactive compounds from pomegranate peel, their nanoencapsulation and application for improvement in shelf life extension of edible oils. Food Chem.; 2022; 385, 132608. [DOI: https://dx.doi.org/10.1016/j.foodchem.2022.132608] [PubMed: https://www.ncbi.nlm.nih.gov/pubmed/35279496]
116. De Guzman, J.J.; Monserate, J.J.; Panajon, N.M.; Salazar, J.R.; Eugenio, P.J.G.; Sarong, M.M. Nanoencapsulation of Lycopene from Tomato Waste Using Chitosan and Alginate for Enhanced Stability and Antioxidant Activity. Int. J. Des. Nat. Ecodyn.; 2024; 19, pp. 1261-1267. [DOI: https://dx.doi.org/10.18280/ijdne.190417]
117. Šeregelj, V.; Pezo, L.; Šovljanski, O.; Lević, S.; Nedović, V.; Markov, S.; Tomić, A.; Čanadanović-Brunet, J.; Vulić, J.; Šaponjac, V.T.
118. Rifna, E.J.; Dwivedi, M. Encapsulated pomegranate peel extract as a potential antimicrobial ingredient from food waste. J. Sci. Food Agric.; 2024; 104, pp. 8720-8733. [DOI: https://dx.doi.org/10.1002/jsfa.13698]
119. Rajam, R.; Karthik, P.; Parthasarathi, S.; Joseph, G.S.; Anandharamakrishnan, C. Effect of whey protein—Alginate wall systems on survival of microencapsulated Lactobacillus plantarum in simulated gastrointestinal conditions. J. Funct. Foods; 2012; 4, pp. 891-898. [DOI: https://dx.doi.org/10.1016/j.jff.2012.06.006]
120. Dissanayake, T.; Bandara, N. Protein-based encapsulation systems for codelivery of bioactive compounds: Recent studies and potential applications. Curr. Opin. Food Sci.; 2024; 57, 101181. [DOI: https://dx.doi.org/10.1016/j.cofs.2024.101181]
121. Kučuk, N.; Primožič, M.; Knez, Ž.; Leitgeb, M. Alginate Beads with Encapsulated Bioactive Substances from Mangifera indica Peels as Promising Peroral Delivery Systems. Foods; 2024; 13, 2404. [DOI: https://dx.doi.org/10.3390/foods13152404]
122. Dobroslavić, E.; Zorić, Z.; Dragović-Uzelac, V.; Elez Garofulić, I. Microencapsulation of Laurus nobilis L. Leaf Extract in Alginate-Based System via Electrostatic Extrusion. Foods; 2023; 12, 3242. [DOI: https://dx.doi.org/10.3390/foods12173242]
123. Meng, Y.; Chao, Q.; Xiaojing, L.; Julian, M.D.; Shangyuan, S.; Aiquan, J.; Jin, Z. Polysaccharide-based nano-delivery systems for encapsulation, delivery, and pH-responsive release of bioactive ingredients. Crit. Rev. Food Sci. Nutr.; 2024; 64, pp. 187-201. [DOI: https://dx.doi.org/10.1080/10408398.2022.2105800]
124. Zabot, G.L.; Schaefer Rodrigues, F.; Polano Ody, L.; Vinícius Tres, M.; Herrera, E.; Palacin, H.; Córdova-Ramos, J.S.; Best, I.; Olivera-Montenegro, L. Encapsulation of Bioactive Compounds for Food and Agricultural Applications. Polymers; 2022; 14, 4194. [DOI: https://dx.doi.org/10.3390/polym14194194] [PubMed: https://www.ncbi.nlm.nih.gov/pubmed/36236142]
125. Kurtulbaş, E.; Albarri, R.; Torun, M.; Şahin, S. Encapsulation of Moringa oleifera leaf extract in chitosan-coated alginate microbeads produced by ionic gelation. Food Biosci.; 2022; 50, 102158. [DOI: https://dx.doi.org/10.1016/j.fbio.2022.102158]
126. Peanparkdee, M.; Iwamoto, S. Encapsulation for Improving in Vitro Gastrointestinal Digestion of Plant Polyphenols and Their Applications in Food Products. Food Rev. Int.; 2022; 38, pp. 335-353. [DOI: https://dx.doi.org/10.1080/87559129.2020.1733595]
127. Pereira Silveira, M.; Lucas Chaves Almeida, F.; Dutra Alvim, I.; Silvia Prata, A. Encapsulation of pomegranate polyphenols by ionic gelation: Strategies for improved retention and controlled release. Food Res. Int.; 2023; 174, 113590. [DOI: https://dx.doi.org/10.1016/j.foodres.2023.113590]
128. Kaderides, K.; Mourtzinos, I.; Goula, A.M. Stability of pomegranate peel polyphenols encapsulated in orange juice industry by-product and their incorporation in cookies. Food Chem.; 2020; 310, 125849. [DOI: https://dx.doi.org/10.1016/j.foodchem.2019.125849]
129. Šavikin, K.; Nastić, N.; Janković, T.; Bigović, D.; Miličević, B.; Vidović, S.; Menković, N.; Vladić, J. Effect of Type and Concentration of Carrier Material on the Encapsulation of Pomegranate Peel Using Spray Drying Method. Foods; 2021; 10, 1968. [DOI: https://dx.doi.org/10.3390/foods10091968]
130. Ferreira, L.M.; Pereira, R.R.; Carvalho, F.B.; Silva Santos, A.; Ribeiro-Costa, R.M.; Carréra Silva Júnior, J.O. Green Extraction by Ultrasound, Microencapsulation by Spray Drying and Antioxidant Activity of the Tucuma Coproduct (Astrocaryum vulgare Mart.) Almonds. Biomolecules; 2021; 11, 545. [DOI: https://dx.doi.org/10.3390/biom11040545]
131. da Silva Júnior, M.E.; Araújo, M.V.R.L.; Martins, A.C.S.; dos Santos Lima, M.; da Silva, F.L.H.; Converti, A.; Maciel, M.I.S. Microencapsulation by spray-drying and freeze-drying of extract of phenolic compounds obtained from ciriguela peel. Sci. Rep.; 2023; 13, 15222. [DOI: https://dx.doi.org/10.1038/s41598-023-40390-4]
132. Ferreira, L.M.; Pereira, R.R.; Carvalho-Guimarães, F.B.; Remígio, M.S.; Barbosa, W.L.; Ribeiro-Costa, R.M.; Silva-Júnior, J.O. Microencapsulation by Spray Drying and Antioxidant Activity of Phenolic Compounds from Tucuma Coproduct (Astrocaryum vulgare Mart.) Almonds. Polymers; 2022; 14, 2905. [DOI: https://dx.doi.org/10.3390/polym14142905]
133. Zhang, Z.-H.; Li, X.; Ma, A.; Gao, X.; Zhu, S.; Li, B. Characteristics of pomegranate (Punica granatum L.) peel polyphenols encapsulated with whey protein isolate and β-cyclodextrin by spray-drying. Int. J. Biol. Macromol.; 2024; 278, 135279. [DOI: https://dx.doi.org/10.1016/j.ijbiomac.2024.135279]
134. Flamminii, F.; D’Alessio, G.; Chiarini, M.; Di Michele, A.; De Bruno, A.; Mastrocola, D.; Di Mattia, C.D. Valorization of Onion By-Products Bioactive Compounds by Spray Drying Encapsulation Technique. Foods; 2025; 14, 425. [DOI: https://dx.doi.org/10.3390/foods14030425] [PubMed: https://www.ncbi.nlm.nih.gov/pubmed/39942019]
135. Santos, N.C.; Almeida, R.L.J.; Monteiro, S.S.; Lima, T.L.B.d.; Figueira, J.G.d.S.; Martins, A.N.A.; Paiva, Y.F.; Pinheiro, L.d.S.S.; Morais, S.K.Q.; Carvalho, R.d.O.
136. Pashazadeh, H.; Ali Redha, A.; Johnson, J.B.; Koca, I. Valorization of okra waste: Microencapsulation of okra flower polyphenol-rich extract with maltodextrin and gum Arabic by freeze drying, spray drying, and microwave drying. J. Food Sci.; 2025; 90, e70111. [DOI: https://dx.doi.org/10.1111/1750-3841.70111] [PubMed: https://www.ncbi.nlm.nih.gov/pubmed/40091701]
137. Stabrauskiene, J.; Pudziuvelyte, L.; Bernatoniene, J. Optimizing Encapsulation: Comparative Analysis of Spray-Drying and Freeze-Drying for Sustainable Recovery of Bioactive Compounds from Citrus x paradisi L. Peels. Pharmaceuticals; 2024; 17, 596. [DOI: https://dx.doi.org/10.3390/ph17050596]
138. Lachowicz, S.; Michalska-Ciechanowska, A.; Oszmiański, J. The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients. Molecules; 2020; 25, 1805. [DOI: https://dx.doi.org/10.3390/molecules25081805]
139. Gallegos-Tintoré, S.; May-Canché, M.; Chel-Guerrero, L.; Castellanos-Ruelas, A.; Betancur-Ancona, D. Preservation by ionic gelation encapsulation of the antioxidant activity of protein hydrolysate derived from Lionfish (Pterois volitans, L.) muscle proteins. Food Sci. Biotechnol.; 2024; 33, pp. 2979-2987. [DOI: https://dx.doi.org/10.1007/s10068-024-01557-5]
140. Fierri, I.; De Marchi, L.; Chignola, R.; Rossin, G.; Bellumori, M.; Perbellini, A.; Mancini, I.; Romeo, A.; Ischia, G.; Saorin, A.
141. Soliman, T.N.; Mohammed, D.M.; El-Messery, T.M.; Elaaser, M.; Zaky, A.A.; Eun, J.-B.; Shim, J.-H.; El-Said, M.M. Microencapsulation of Plant Phenolic Extracts Using Complex Coacervation Incorporated in Ultrafiltered Cheese Against AlCl3-Induced Neuroinflammation in Rats. Front. Nutr.; 2022; 9, 929977. [DOI: https://dx.doi.org/10.3389/fnut.2022.929977]
142. Sukri, N.; Marin, P.T.T.; Mahani,; Nurhadi, B. Characteristics of propolis encapsulated with gelatin and sodium alginate by complex coacervation method. Int. J. Food Prop.; 2023; 26, pp. 696-707. [DOI: https://dx.doi.org/10.1080/10942912.2023.2179635]
143. Tropea, A. Food Waste Valorization. Fermentation; 2022; 8, 168. [DOI: https://dx.doi.org/10.3390/fermentation8040168]
144. Pereira, J.; Ahmed, B.S.; Sathuvan, M.; Wangang, Z.; Zhou, G.-H. Quality of fat-reduced frankfurter formulated with unripe banana by-products and pre-emulsified sunflower oil. Int. J. Food Prop.; 2020; 23, pp. 420-433. [DOI: https://dx.doi.org/10.1080/10942912.2020.1733014]
145. Toshkov, N.G.; Nenov, V.N.; Bozadjiev, B.; Delchev, N.; Valov, E. Extrusion of wheat semolina and cocoa shells. Food Sci. Appl. Biotechnol.; 2021; 4, 133. [DOI: https://dx.doi.org/10.30721/fsab2021.v4.i2.133]
146. Benvenutti, L.; Moura, F.M.; Zanghelini, G.; Barrera, C.; Seguí, L.; Zielinski, A.A. An Upcycling Approach from Fruit Processing By-Products: Flour for Use in Food Products. Foods; 2025; 14, 153. [DOI: https://dx.doi.org/10.3390/foods14020153] [PubMed: https://www.ncbi.nlm.nih.gov/pubmed/39856819]
147. Borah, M.S.; Tiwari, A.; Sridhar, K.; Narsaiah, K.; Nayak, P.K.; Stephen Inbaraj, B. Recent Trends in Valorization of Food Industry Waste and By-Products: Encapsulation and In Vitro Release of Bioactive Compounds. Foods; 2023; 12, 3823. [DOI: https://dx.doi.org/10.3390/foods12203823]
148. Tsiapali, O.I.; Ayfantopoulou, E.; Tzourouni, A.; Ofrydopoulou, A.; Letsiou, S.; Tsoupras, A. Unveiling the Utilization of Grape and Winery By-Products in Cosmetics with Health Promoting Properties. Appl. Sci.; 2025; 15, 1007. [DOI: https://dx.doi.org/10.3390/app15031007]
149. Islam, M.Z.; Zheng, L. Why is it necessary to integrate circular economy practices for agri-food sustainability from a global perspective?. Sustain. Dev.; 2025; 33, pp. 600-620. [DOI: https://dx.doi.org/10.1002/sd.3135]
150. Dieguez-Santana, K.; Sarduy-Pereira, L.; Ruiz-Reyes, E.; Sablón Cossío, N. Application of the Circular Economy in Research in the Agri-Food Supply Chain: Bibliometric, Network, and Content Analysis. Sustainability; 2025; 17, 1899. [DOI: https://dx.doi.org/10.3390/su17051899]
151. Rațu, R.N.; Veleșcu, I.D.; Stoica, F.; Usturoi, A.; Arsenoaia, V.N.; Crivei, I.C.; Postolache, A.N.; Lipșa, F.D.; Filipov, F.; Florea, A.M.
152. Pedisić, S.; Zorić, Z.; Repajić, M.; Levaj, B.; Dobrinčić, A.; Balbino, S.; Čošić, Z.; Dragović-Uzelac, V.; Elez Garofulić, I. Valorization of Berry Fruit By-Products: Bioactive Compounds, Extraction, Health Benefits, Encapsulation and Food Applications. Foods; 2025; 14, 1354. [DOI: https://dx.doi.org/10.3390/foods14081354]
153. Chen, H.-S.; Chao, C.-T. Solutions to food waste: Investigating Taiwanese consumer attitudes and behavioral drivers toward upcycled food. Br. Food J.; 2025; 127, pp. 971-989. [DOI: https://dx.doi.org/10.1108/BFJ-07-2024-0680]
154. Marques, C.; Güneş, S.; Vilela, A.; Gomes, R. Life-Cycle Assessment in Agri-Food Systems and the Wine Industry—A Circular Economy Perspective. Foods; 2025; 14, 1553. [DOI: https://dx.doi.org/10.3390/foods14091553] [PubMed: https://www.ncbi.nlm.nih.gov/pubmed/40361635]
155. Marotta, A.; Borriello, A.; Khan, M.R.; Cavella, S.; Ambrogi, V.; Torrieri, E. Boosting Food Packaging Sustainability Through the Valorization of Agri-Food Waste and By-Products. Polymers; 2025; 17, 735. [DOI: https://dx.doi.org/10.3390/polym17060735] [PubMed: https://www.ncbi.nlm.nih.gov/pubmed/40292599]
156. Vicente-Zurdo, D.; Gómez-Mejía, E.; Morante-Zarcero, S.; Rosales-Conrado, N.; Sierra, I. Analytical Strategies for Green Extraction, Characterization, and Bioactive Evaluation of Polyphenols, Tocopherols, Carotenoids, and Fatty Acids in Agri-Food Bio-Residues. Molecules; 2025; 30, 1326. [DOI: https://dx.doi.org/10.3390/molecules30061326] [PubMed: https://www.ncbi.nlm.nih.gov/pubmed/40142101]
157. Paul, B.; Lianghua, X.; Ould, Y.Z.; Chen, W. Recent Review on the Stability of Bioactive Substances Through Encapsulation and Their Application in Dairy Products. Food Rev. Int.; 2025; pp. 1-27. [DOI: https://dx.doi.org/10.1080/87559129.2025.2492338]
158. Bhat, R. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges; Academic Press: Cambridge, MA, USA, 2021.
159. Mor, R.S.; Panghal, A.; Kumar, V. Challenges and Opportunities of Circular Economy in Agri-Food Sector; Springer: Berlin/Heidelberg, Germany, 2021.
© 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.
Details
; Huamán-Carrión, Mary L 1 ; Calsina-Ponce, Wilber Cesar 2
; Cruz Germán De la 3
; Calderón Huamaní Dante Fermín 4 ; Cabel-Moscoso Domingo J. 4 ; Garcia-Espinoza, Antonina J 4 ; Sucari-León Reynaldo 5
; Aroquipa-Durán Yolanda 6
; Muñoz-Saenz, Jenny C 7 ; Muñoz-Melgarejo Mauricio 8 ; Jilaja-Carita, Enoc E 9 1 Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; [email protected] (M.L.H.-C.); [email protected] (W.C.C.-P.); [email protected] (G.D.l.C.); [email protected] (D.F.C.H.); [email protected] (D.J.C.-M.); [email protected] (A.J.G.-E.); [email protected] (R.S.-L.); [email protected] (Y.A.-D.); [email protected] (J.C.M.-S.); [email protected] (M.M.-M.); [email protected] (E.E.J.-C.)
2 Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; [email protected] (M.L.H.-C.); [email protected] (W.C.C.-P.); [email protected] (G.D.l.C.); [email protected] (D.F.C.H.); [email protected] (D.J.C.-M.); [email protected] (A.J.G.-E.); [email protected] (R.S.-L.); [email protected] (Y.A.-D.); [email protected] (J.C.M.-S.); [email protected] (M.M.-M.); [email protected] (E.E.J.-C.), Social Sciences Faculty, Universidad Nacional del Altiplano, Puno 21001, Peru
3 Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; [email protected] (M.L.H.-C.); [email protected] (W.C.C.-P.); [email protected] (G.D.l.C.); [email protected] (D.F.C.H.); [email protected] (D.J.C.-M.); [email protected] (A.J.G.-E.); [email protected] (R.S.-L.); [email protected] (Y.A.-D.); [email protected] (J.C.M.-S.); [email protected] (M.M.-M.); [email protected] (E.E.J.-C.), Agricultural Science Faculty, Universidad Nacional de San Cristobal de Huamanga, Ayacucho 05000, Peru
4 Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; [email protected] (M.L.H.-C.); [email protected] (W.C.C.-P.); [email protected] (G.D.l.C.); [email protected] (D.F.C.H.); [email protected] (D.J.C.-M.); [email protected] (A.J.G.-E.); [email protected] (R.S.-L.); [email protected] (Y.A.-D.); [email protected] (J.C.M.-S.); [email protected] (M.M.-M.); [email protected] (E.E.J.-C.), Ambiental Engineering School, Universidad Nacional San Luis Gonzaga, Ica 11001, Peru
5 Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; [email protected] (M.L.H.-C.); [email protected] (W.C.C.-P.); [email protected] (G.D.l.C.); [email protected] (D.F.C.H.); [email protected] (D.J.C.-M.); [email protected] (A.J.G.-E.); [email protected] (R.S.-L.); [email protected] (Y.A.-D.); [email protected] (J.C.M.-S.); [email protected] (M.M.-M.); [email protected] (E.E.J.-C.), Engineering and Management Faculty, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru
6 Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; [email protected] (M.L.H.-C.); [email protected] (W.C.C.-P.); [email protected] (G.D.l.C.); [email protected] (D.F.C.H.); [email protected] (D.J.C.-M.); [email protected] (A.J.G.-E.); [email protected] (R.S.-L.); [email protected] (Y.A.-D.); [email protected] (J.C.M.-S.); [email protected] (M.M.-M.); [email protected] (E.E.J.-C.), Professional Nursing School, Universidad Nacional Autónoma Altoandina de Tarma, Junin 12731, Peru
7 Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; [email protected] (M.L.H.-C.); [email protected] (W.C.C.-P.); [email protected] (G.D.l.C.); [email protected] (D.F.C.H.); [email protected] (D.J.C.-M.); [email protected] (A.J.G.-E.); [email protected] (R.S.-L.); [email protected] (Y.A.-D.); [email protected] (J.C.M.-S.); [email protected] (M.M.-M.); [email protected] (E.E.J.-C.), Ambiental Engineering School, Universidad Continental, Huancayo 12006, Peru
8 Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; [email protected] (M.L.H.-C.); [email protected] (W.C.C.-P.); [email protected] (G.D.l.C.); [email protected] (D.F.C.H.); [email protected] (D.J.C.-M.); [email protected] (A.J.G.-E.); [email protected] (R.S.-L.); [email protected] (Y.A.-D.); [email protected] (J.C.M.-S.); [email protected] (M.M.-M.); [email protected] (E.E.J.-C.), Human Medicine Faculty, Universidad Peruana los Andes, Huancayo 12006, Peru
9 Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; [email protected] (M.L.H.-C.); [email protected] (W.C.C.-P.); [email protected] (G.D.l.C.); [email protected] (D.F.C.H.); [email protected] (D.J.C.-M.); [email protected] (A.J.G.-E.); [email protected] (R.S.-L.); [email protected] (Y.A.-D.); [email protected] (J.C.M.-S.); [email protected] (M.M.-M.); [email protected] (E.E.J.-C.), School of Mechanical and Electrical Engineering, Universidad Nacional del Altiplano, Puno 21001, Peru