The Potential of Selected Agri-Food Loss and Waste to Contribute to a Circular Economy: Applications in the Food, Cosmetic and Pharmaceutical Industries

Utilizing Nutritional and Polyphenolic Compounds in Underutilized Plant Seeds for Health Application

Plants represent a significant part of the human diet. Humans have utilized every part of plants for survival, and seeds are no exception. Seeds offer high protein, unsaturated fats, fibre, essential vitamins, and minerals for various food applications. They are also a promising reservoir of bioactive compounds, where various phytochemicals, such as polyphenolic compounds, capable of maintaining and improving well-being, are present in abundant quantities. Plants from Malvaceae and Cannabaceae families are known for their fibre-rich stems that benefit humankind by serving numerous purposes. For many centuries they have been exploited extensively for various commercial and industrial uses. Their seeds, which are often regarded as a by-product of fibre processing, have been scientifically discovered to have an essential role in combating hypercholesterolemia, diabetes, cancer, and oxidative stress. Maximizing the use of these agricultural wastes can be a promising approach to creating a more sustainable world, in accordance with the concept of Sustainable Development Goals (SDGs).

Histological Evaluation of Cassava Starch/Chicken Gelatin Membranes

The use of biopolymers for tissue engineering has recently gained attention due to the need for safer and highly compatible materials. Starch is one of the most used biopolymers for membrane preparation. However, incorporating other polymers into starch membranes introduces improvements, such as better thermal and mechanical resistance and increased water affinity, as we reported in our previous work. There are few reports in the literature on the biocompatibility of starch/chicken gelatin composites. We assessed the in vivo biocompatibility of the five composites (T1–T5) cassava starch/gelatin membranes with subdermal implantations in biomodels at 30, 60, and 90 days. The FT-IR spectroscopy analysis demonstrated the main functional groups for starch and chicken gelatin. At the same time, the thermal study exhibited an increase in thermal resistance for T3 and T4, with a remaining mass (~15 wt.%) at 800 °C. The microstructure analysis for the T2–T4 demonstrated evident roughness changes with porosity presence due to starch and gelatin mixture. The decrease in the starch content in the composites also decreased the gelatinization heats for T3 and T4 (195.67, 196.40 J/g, respectively). Finally, the implantation results demonstrated that the formulations exhibited differences in the degradation and resorption capacities according to the starch content, which is easily degraded by amylases. However, the histological results showed that the samples demonstrated almost complete reabsorption without a severe immune response, indicating a high in vivo biocompatibility. These results show that the cassava starch/chicken gelatin composites are promising membrane materials for tissue engineering applications.

Valorization of Agro-Industrial Wastes by Ultrasound-Assisted Extraction as a Source of Proteins, Antioxidants and Cutin: A Cascade Approach

The use of agro-industrial wastes to obtain compounds with a high added-value is increasing in the last few years in accordance with the circular economy concept. In this work, a cascade extraction approach was developed based on ultrasound-assisted extraction (UAE) for tomato, watermelon, and apple peel wastes. The protein and antioxidant compounds were obtained during the first extraction step (NaOH 3 wt.%, 98.6 W, 100% amplitude, 6.48 W/cm², 6 min). The watermelon peels (WP) showed higher proteins and total phenolic contents (857 ± 1 mg BSA/g extract and 107.2 ± 0.2 mg GAE/100 g dm, respectively), whereas the highest antioxidant activity was obtained for apple peels (1559 ± 20 µmol TE/100 g dm, 1767 ± 5 µmol TE/100 g dm, and 902 ± 16 µmol TE/100 g dm for ABTS, FRAP and DPPH assays, respectively). The remaining residue obtained from the first extraction was subsequently extracted to obtain cutin (ethanol 40 wt.%, 58 W, 100% amplitude, 2 W/cm², 17 min, 1/80 g/mL, pH 2.5). The morphological studies confirmed the great efficiency of UAE in damaging the vegetal cell walls. WP showed a higher non-hydrolysable cutin content (55 wt.% of the initial cutin). A different monomers’ profile was obtained for the cutin composition by GC-MS, with the cutin from tomato and apple peels being rich in polyhydroxy fatty acids whereas the cutin extracted from WP was mainly based on unsaturated fatty acids. All of the cutin samples showed an initial degradation temperature higher than 200 °C, presenting an excellent thermal stability. The strategy followed in this work has proved to be an effective valorization methodology with a high scaling-up potential for applications in the food, pharmaceutical, nutraceutical, cosmetics and biopolymer sectors.

Polyphenols from Thinned Young Apples: HPLC-HRMS Profile and Evaluation of Their Anti-Oxidant and Anti-Inflammatory Activities by Proteomic Studies

The qualitative profile of thinned apple polyphenols (TAP) fraction (≈24% of polyphenols) obtained by purification through absorbent resin was fully investigated by LC-HRMS in positive and negative ion mode and using ESI source. A total of 68 polyphenols were identified belonging to six different classes: flavanols, flavonols, dihydrochalchones, flavanones, flavones and organic and phenolic acids. The antioxidant and anti-inflammatory activities were then investigated in cell models with gene reporter for NRF2 and NF-κB and by quantitative proteomic (label-free and SILAC) approaches. TAP dose-dependently activated NRF2 and in the same concentration range (10–250 µg/mL) inhibited NF-κB nuclear translocation induced by TNF-α and IL-1α as pro-inflammatory promoters. Proteomic studies elucidated the molecular pathways evoked by TAP treatment: activation of the NRF2 signaling pathway, which in turn up-regulates protective oxidoreductases and their nucleophilic substrates such as GSH and NADPH, the latter resulting from the up-regulation of the pentose phosphate pathway. The increase in the enzymatic antioxidant cellular activity together with the up-regulation of the heme-oxygenase would explain the anti-inflammatory effect of TAP. The results suggest that thinned apples can be considered as a valuable source of apple polyphenols to be used in health care products to prevent/treat oxidative and inflammatory chronic conditions.

Cereal Waste Valorization through Conventional and Current Extraction Techniques-An Up-to-Date Overview

Nowadays, in the European Union more than 100 million tons of food are wasted, meanwhile, millions of people are starving. Food waste represents a serious and ever-growing issue which has gained researchers’ attention due to its economic, environmental, social, and ethical implications. The Sustainable Development Goal has as its main objective the reduction of food waste through several approaches such as the re-use of agro-industrial by-products and their exploitation through complete valorization of their bioactive compounds. The extraction of the bioactive compounds through conventional methods has been used for a long time, whilst the increasing demand and evolution for using more sustainable extraction techniques has led to the development of new, ecologically friendly, and high-efficiency technologies. Enzymatic and ultrasound-assisted extractions, microwave-assisted extraction, membrane fractionation, and pressure-based extraction techniques (supercritical fluid extraction, subcritical water extraction, and steam explosion) are the main debated green technologies in the present paper. This review aims to provide a critical and comprehensive overview of the well-known conventional extraction methods and the advanced novel treatments and extraction techniques applied to release the bioactive compounds from cereal waste and by-products.

Buffalo Milk Whey Activates Necroptosis and Apoptosis in a Xenograft Model of Colorectal Cancer

Recent pharmacological research on milk whey, a byproduct of the dairy industry, has identified several therapeutic properties that could be exploited in modern medicine. In the present study, we investigated the anticancer effects of whey from Mediterranean buffalo (Bubalus bubalis) milk. The antitumour effect of delactosed milk whey (DMW) was evaluated using the HCT116 xenograft mouse model of colorectal cancer (CRC). There were no discernible differences in tumour growth between treated and untreated groups. Nevertheless, haematoxylin and eosin staining of the xenograft tissues showed clearer signs of different cell death in DMW-treated mice compared to vehicle-treated mice. Detailed biochemical and molecular biological analyses revealed that DMW was able to downregulate the protein expression levels of c-myc, phospho-Histone H3 (ser 10) and p-ERK. Moreover, DMW also activated RIPK1, RIPK3, and MLKL axis in tumour tissues from xenograft mice, thus, suggesting a necroptotic effect. The necroptotic pathway was accompanied by activation of the apoptotic pathway as revealed by increased expression of both cleaved caspase-3 and PARP-1. At the molecular level, DMW-induced cell death was also associated with (i) upregulation of SIRT3, SIRT6, and PPAR-γ and (ii) downregulation of LDHA and PPAR-α. Overall, our results unveil the potential of whey as a source of biomolecules of food origin in the clinical setting of novel strategies for the treatment of CRC.

The Effect of Berry Pomace on Quality Changes of Beef Patties during Refrigerated Storage

This study aims to evaluate the ability of raspberry and blackberry pomace to inhibit lipid oxidation and prolong the refrigerated storage of beef patties. Berry pomace was incorporated into beef patties at the concentration of 1, 3, and 5%. Packed patties were stored for 9 days at 4 °C temperature and the quality of the meat was evaluated on the 0, 3rd, 6th, and 9th day. The natural mass loss during storage, the pH as well as the lipid oxidation were evaluated by thiobarbituric acid-reactive substance (TBARS) method. GC was used to determine the amount of fatty acids and e-nose, based on ultrafast gas chromatography, was used for the determination of volatile organic compounds in beef patties before and after the storage. The highest mass loss during refrigerated storage was observed in the control beef patties, while the berry pomace absorbed water and reduced the loss. The pomace additive influenced the decrease in the patties pH during the storage. Berry pomace can be very effective in relation to lipid oxidation, and as little as 1% of berry pomace influenced the decrease in the TBAR’s values in the patties stored for nine days by 3.06 and 2.42 times, depending on the pomace compared to the control patties. The use of berry pomace in meat products can reduce lipid oxidation, increase their fiber content and act as a thickener, as well as contribute to the usage of agri-food by-products.

Ultrasound-Assisted Extraction of High-Value Fractions from Fruit Industrial Processing Waste

This work deals with the valorization of fruit industrial processing waste pretreated with two dehydration methods, air oven and lyophilization. Ultrasound-assisted extraction using a sonication probe was selected to recover the high-value fractions. A battery of experiments following a Box−Behnken design was planned to evaluate the effect of the ultrasound amplitude, extraction duration, and temperature on the yield, protein content, phenolic content, and antiradical capacity of the soluble extracts. Operating at a fixed frequency (24 kHz) and solid:water ratio (1:15), the models predicted (significance degree >95%) the maximum extraction conditions of 69.7% amplitude, 53.43 °C, and 12 min for conventionally dehydrated fruit waste. Under these processing conditions, 52.6% extraction yield was achieved, with a protein content of 0.42 mg/g, total phenolic content of 116.42 mg GAE/g, and antioxidant capacity of 44.95 mg Trolox/g. Similar yields (53.95%) and a notably higher protein content (0.69 mg/g), total phenolic content (135.32 mg GAE/g), and antioxidant capacity (49.52 mg Trolox/g) were identified for lyophilized fruit waste. This treatment required a longer dehydration pretreatment duration (double), higher ultrasound amplitude (80%), and higher extraction temperature (70 °C), but shorter extraction time (4 min). These outcomes highlighted the important impact of the dehydration method on the valorization of the tested waste, with conventional drying saving costs, but the lyophilization procedure enhancing the bioactive features of the waste.

Fruit Juice Industry Wastes as a Source of Bioactives

Food processing sustainability, as well as waste minimization, are key concerns for the modern food industry. A significant amount of waste is generated by the fruit juice industry each year. In addition to the economic losses caused by the removal of these wastes, its impact on the environment is undeniable. Therefore, researchers have focused on recovering the bioactive components from fruit juice processing, in which a great number of phytochemicals still exist in the agro-industrial wastes, to help minimize the waste burden as well as provide new sources of bioactive compounds, which are believed to be protective agents against certain diseases such as cardiovascular diseases, cancer, and diabetes. Although these wastes contain non-negligible amounts of bioactive compounds, information on the utilization of these byproducts in functional ingredient/food production and their impact on the sensory quality of food products is still scarce. In this regard, this review summarizes the most recent literature on bioactive compounds present in the wastes of apple, citrus fruits, berries, stoned fruits, melons, and tropical fruit juices, together with their extraction techniques and valorization approaches. Besides, on the one hand, examples of different current food applications with the use of these wastes are provided. On the other hand, the challenges with respect to economic, sensory, and safety issues are also discussed.

Passiflora mollissima Seed Extract Induced Antiproliferative and Cytotoxic Effects on CAL 27 Spheroids

Multicellular tumor spheroids are used as models in drug development due to their characteristics simulating in vivo tumors. Likewise, antiproliferative properties of extracts derived from fruits have been widely described. Peels and seeds can be used as a matrix to obtain different compounds. Recently, a study demonstrated the antiproliferative activity from a P. mollissima extract (PME) on human colon cancer cells; however, its effect on oral spheroids is unknown. Objective. To evaluate the antiproliferative potential of an extract obtained from P. mollissima seeds on the spheroid-type-3D culture model of CAL 27. Methods. CAL 27-spheroids were treated with three concentrations of PME (10, 50, and 100 μg/ml). After 72 hr incubation, morphology and cellular changes, cytotoxic and proapoptotic effect, gene expression, and metastasis were determined. Additionally, changes in the cell cycle phases responded to the PME concentrations. Comparisons between groups were made through a U Mann-Whitney test. Results. It was shown that 100 μg/ml PE affects CAL 27 cells proliferation grown in spheroids through cell cycle arrest and gene regulation of p53, HIF 1α, and CDH1. However, none of the treatments employed induced MMP9 gene expression. Conclusion. Our study shows that PME inhibits the growth and proliferation of oral tumor cells cultured in spheroids through the positive regulation of cell death and metastasis genes.

The “End Life” of the Grape Pomace Waste Become the New Beginning: The Development of a Virtuous Cycle for the Green Synthesis of Gold Nanoparticles and Removal of Emerging Contaminants from Water

During the last decades, the demand for processes developed according to the Circular Economy Principles has increased, searching for an alternative life for wastes. For this purpose, a one-pot green approach is exploited during this work to synthesize gold nanoparticles (AuNPs) by using grape pomace waste from Vitis vinifera. A raw aqueous extract of grape seeds, skin, and stems is used for AuNPs synthesis. UV-Vis, XPS, SEM, and ATR-FTIR spectroscopies demonstrate the main role of the extract’s polyphenolic components in stabilizing nanoparticles. XRD, DLS, and Zeta Potential analyses were used to characterize AuNPs. Moreover, the ionic strength, pH, and temperature role was investigated through the Surface Plasmon Resonance (SPR) band observation to assess AuNPs’ stability and photostability. For foreseeing the as-synthesized AuNPs’ potential use in cosmetic and biomedical fields as multifunctional platforms, their antioxidant, and skin-lightening properties were tested, together with their sunscreen ability. A preliminary in-vitro evaluation is reported about the AuNPs’ cytoprotective effects against H₂O₂ oxidative stress-induced in normal human dermal fibroblasts. Briefly, the possibility of reusing the grape pomace waste after the AuNPs synthesis as an adsorbent for the efficient removal of emergent contaminants is preliminarily discussed in the paper, further valorizing the use of waste according to a bio circular approach.

Process Optimization and Stability of Waste Orange Peel Polyphenols in Extracts Obtained with Organosolv Thermal Treatment Using Glycerol-Based Solvents

This study was focused on the simultaneous organosolv treatment/extraction of waste orange peels (WOP) for the effective recovery of polyphenolic antioxidants. The treatments were performed with aqueous glycerol mixtures, which were acidified either with citric acid or hydrochloric acid (HCl). Process optimization was carried out using response surface methodology and comparative appraisal of the different processes tested, based on both the extraction efficiency factor (FEE), severity factor (SF) or combined severity factor (CSF). Metabolite stability was also of major concern, and it was examined by deploying liquid chromatography-mass spectrometry. The results drawn suggested 90% (w/w) glycerol to be the highest-performing system, providing a yield in total polyphenols of 44.09 ± 5.46 mg GAE g−1 DM at 140 °C for 50 min, with a FEE of 2.20 and an SF of 2.88. Acidification with 1% citric acid was proven less efficient and equally severe, whereas acidification with 1% HCl was less severe but also less efficient. The major disadvantage associated with the use of HCl was its detrimental impact on the polyphenolic composition of WOP since major metabolites, such as narirutin, hesperidin and didymin, did not survive the process. By contrast, the formation of lower molecular weight compounds was observed. With regard to antioxidant properties, the extract obtained with aqueous glycerol displayed significantly higher antiradical activity and reducing power, which was in line with its higher concentration in total polyphenols. It was concluded that organosolv treatment with aqueous glycerol under the conditions employed may boost polyphenol recovery from WOP, thus giving extracts with powerful antioxidant characteristics.

Exploring the Mangrove Fruit: From the Phytochemicals to Functional Food Development and the Current Progress in the Middle East

Nowadays, the logarithmic production of existing well-known food materials is unable to keep up with the demand caused by the exponential growth of the human population in terms of the equality of access to food materials. Famous local food materials with treasury properties such as mangrove fruits are an excellent source to be listed as emerging food candidates with ethnomedicinal properties. Thus, this study reviews the nutrition content of several edible mangrove fruits and the innovation to improve the fruit into a highly economic food product. Within the mangrove fruit, the levels of primary metabolites such as carbohydrates, protein, and fat are acceptable for daily intake. The mangrove fruits, seeds, and endophytic fungi are rich in phenolic compounds, limonoids, and their derivatives as the compounds present a multitude of bioactivities such as antimicrobial, anticancer, and antioxidant. In the intermediary process, the flour of mangrove fruit stands as a supplementation for the existing flour with antidiabetic or antioxidant properties. The mangrove fruit is successfully transformed into many processed food products. However, limited fruits from species such as Bruguiera gymnorrhiza, Rhizophora mucronata, Sonneratia caseolaris, and Avicennia marina are commonly upgraded into traditional food, though many more species demonstrate ethnomedicinal properties. In the Middle East, A. marina is the dominant species, and the study of the phytochemicals and fruit development is limited. Therefore, studies on the development of mangrove fruits to functional for other mangrove species are demanding. The locally accepted mangrove fruit is coveted as an alternate food material to support the sustainable development goal of eliminating world hunger in sustainable ways.

Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits

Lipids play an important role in defining the overall quality of biscuits, particularly in terms of resistance to oxidation, as well as for their influence on textural and sensorial properties. The aim of this work was to investigate the effects of durum wheat oil on the physico-chemical and sensory features of biscuits. Control biscuits (C) prepared with the commonly used sunflower oil were compared with samples prepared with durum wheat oil at 50% (D50) and 100% replacement levels (D100). The reformulated biscuits were very rich in tocols, especially tocotrienols (982.9, 635.2, and 64.1 mg/kg on lipid fraction weight in D100, D50, and C, respectively). The higher content of antioxidants extended the resistance to the oxidation of biscuits (induction time = 53.61, 70.87, and 79.92 h in C, D50, and D100, respectively). D100 showed the lowest amounts of triacylglycerol oligopolymers and oxidized triacylglycerols, and the lowest amounts of the volatile markers of lipid oxidation (hexanal and nonanal). The use of durum wheat oil did not affect the sensorial and textural properties, compared to C. This study suggests that durum wheat oil could be effectively used in biscuit-making to decrease the oxidative phenomena and increase the bioactives of the end-products.

Food-Derived Bioactive Molecules from Mediterranean Diet: Nanotechnological Approaches and Waste Valorization as Strategies to Improve Human Wellness

The beneficial effects of the Mediterranean diet (MedDiet), the most widely followed healthy diet in the world, are principally due to the presence in the foods of secondary metabolites, mainly polyphenols, whose healthy characteristics are widely recognized. However, one of the biggest problems associated with the consumption of polyphenols as nutraceutical adjuvant concerns their bioavailability. During the last decades, different nanotechnological approaches have been developed to enhance polyphenol bioavailability, avoiding the metabolic modifications that lead to low absorption, and improving their retention time inside the organisms. This review focuses on the most recent findings regarding the encapsulation and delivery of the bioactive molecules present in the foods daily consumed in the MedDiet such as olive oil, wine, nuts, spice, and herbs. In addition, the possibility of recovering the polyphenols from food waste was also explored, taking into account the increased market demand of functional foods and the necessity to obtain valuable biomolecules at low cost and in high quantity. This circular economy strategy, therefore, represents an excellent approach to respond to both the growing demand of consumers for the maintenance of human wellness and the economic and ecological exigencies of our society.

Trends in mitigation of industrial waste: Global health hazards, environmental implications and waste derived economy for environmental sustainability

Majority of industries, in order to meet the technological development and consumer demands generate waste. The untreated waste spreads out toxic and harmful substances in the environment which serves as a breeding ground for pathogenic microorganisms thus causing severe health hazards. The three industrial sectors namely food, agriculture, and oil industry are among the primary organic waste producers that affect urban health and economic growth. Conventional treatment generates a significant amount of greenhouse gases which further contributes to global warming. Thus, the use of microbes for utilization of this waste, liberating CO₂ offers an indispensable tool. The simultaneous production of value-added products such as bioplastics, biofuels, and biosurfactants increases the economics of the process and contributes to environmental sustainability. This review comprehensively summarized the composition of organic waste generated from the food, agriculture, and oil industry. The linkages between global health hazards of industrial waste and environmental implications have been uncovered. Stare-of-the-art information on their subsequent utilization as a substrate to produce value-added products through bio-routes has been elaborated. The research gaps, economical perspective(s), and future research directions have been identified and discussed to strengthen environmental sustainability.

State-of-Art on the Recycling of By-Products from Fruits and Vegetables of Mediterranean Countries to Prolong Food Shelf Life

Annually, 1.3 billion tons of food are wasted and this plays a major role in increasing pollution. Food waste increases domestic greenhouse gas emissions mainly due to the gas emissions associated with its production. Fruit and vegetable industrial by-products occur in the form of leaves, peel, seeds, pulp, as well as a mixture of them and represent the most abundant food waste. The disposal of agricultural by-products costs a large amount of money under certain governmental regulations. However, fruit and vegetable by-products are rich in valuable bioactive compounds, thus justifying their use as food fortifier, active food packaging or as food ingredients to preserve food quality over time. The present review collects the most recent utilization carried out at lab-scale on Mediterranean fruit and vegetable by-products as valid components to prolong food shelf life, providing a detailed picture of the state-of-art of literature on the topic. Bibliographic research was conducted by applying many keywords and filters in the last 10 years. Several scientific findings demonstrate that by-products, and in particular their extracts, are effectively capable of prolonging the shelf life of dairy food, fresh-cut produce, meat and fish-based products, oil, wine, paste and bakery products. All of the studies provide clear advances in terms of food sustainability, highlight the potential of by-products as a source of bioactive compounds, and promote a culture in which foods are intended to receive a second useful life. The same final considerations were also included regarding the current situation, which still limits by-products diffusion. In addition, a conclusion on a future perspective for by-products recycling was provided. The most important efforts have to be conducted by research since only a multidisciplinary approach for an advantageous investigation could be an efficient method to promote the scale up of by-products and encourage their adoption at the industrial level.

Olive Mill by-Products Thermochemical Conversion via Hydrothermal Carbonization and Slow Pyrolysis: Detailed Comparison between the Generated Hydrochars and Biochars Characteristics

In this research work, an ecofriendly approach was adopted for the treatment of two abundant liquid and solid agricultural wastes generated by olive mill industry: olive mill wastewater (OMWW) and raw olive pomace (ROP). It consists, firstly of the impregnation of ROP by OMWW and the conversion of the resulting impregnated sample (IROP) into hydrochars and biochars through hydrothermal carbonization (HTC) and slow pyrolysis methods, respectively. The impact of the treatment temperature on the physico-chemical properties of the derived chars was assessed by various analytical techniques. The hydrochars production yields were found to be higher than the biochars ones and associated to the lower temperature used. However, the generated biochars possess higher carbon percentage and lower volatile matter contents. In addition, the increase of the hydrothermal and pyrolysis carbonization temperatures shows an increase of macro-elements contents and a significant decrease of the O/C ratios which led to an enhancement of the high heating value for both hydrochars and biochars. The FTIR and Boehm titration analysis highlighted a significant alteration of the biochars surface chemistry compared to hydrochars evidenced by the lower amount of functional groups. The collected data emphasize on the efficient potential application of hydrochars and biochars for agricultural and environmental applications, respectively. Furthermore, it was noted that both chars have high energetic potentials and could be used for co-firing with coal in industrial boilers.

Horned Melon (Cucumis metuliferus E. Meyer Ex. Naudin)—Current Knowledge on Its Phytochemicals, Biological Benefits, and Potential Applications

Recent studies reveal that numerous non-edible parts of fruits and vegetables, as well as food wastes, are a good source of phytochemicals that can be extracted and reintroduced into the food chain as natural food additives. Horned melon or kiwano (Cucumis metuliferus E. Mey. Ex. Naudin) is a fruit rich in various phytochemical components important in the daily diet. After primary processing, horned melon non-edible parts (e.g., peels and seeds) can represent raw materials that can be utilized in numerous applications. Among under-researched fruits, this study aims to present the potential of using horned melon edible and non-edible parts based on current knowledge on nutritional value, phytochemicals, biological activity, as well as biological benefits. Overall, this review concluded that the biological properties of horned melon are associated with the phytochemicals present in this fruit and its waste parts. Further studies should be conducted to identify phytochemicals and valorize all horned melon parts, assess their biological efficacy, and promote their potential uses in different health purposes.

Elderberry Stalks as a Source of High-Value Phytochemical: Essential Minerals and Lipophilic Compounds

Elderberry (Sambucus nigra L.) consumption has been growing in the last years, generating a large number of stalks (~10% of the berries bunch) that are still under-valorized. This study focused on the evaluation of elderberry stalks as a source of high-value phytochemicals. In this vein, the essential mineral content and lipophilic composition were analyzed for the first time. In addition, the polar fraction was evaluated regarding its total phenolic content (TPC) and antioxidant activity by both 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2-diphenyl-1-picrylhydrazyl hydrate (DPPH) assays. The lipophilic fraction was mainly composed of triterpenic acids (2902.20 mg kg−1 of dry weight (dw)), fatty acids (711.73 mg kg−1 dw) and sterols (288.56 mg kg−1 dw). Minor amounts of long-chain aliphatic alcohols and other components were also detected. Ursolic acid (2265.83 mg kg−1 dw), hexadecanoic acid (219.85 mg kg−1 dw) and β-sitosterol (202.74 mg kg−1 dw) were the major lipophilic components verified. The results of this study also indicated that elderberry stalks might be used as a natural source of essential minerals, particularly calcium, iron and potassium, which are known to play important roles in various body functions. The analysis of the polar fraction also showed that elderberry stalks present TPC as high as elderberry themselves as well as considerable antioxidant activity (1.04 and 0.37 mmol TE g−1 of extract, against respectively ABTS and DPPH radicals). These results highlight the potential of elderberry stalks as a natural source of high-value phytochemicals that may be explored in several fields.

Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products

Cereal and legume grains and their processing by-products are rich sources of bioactives such as phenolics with considerable health potential, but these bioactives suffer from low bioaccessibility and bioavailability, resulting in limited use. Several studies have demonstrated that solid-state fermentation (SSF) with food-grade microorganisms is effective in releasing bound phenolic compounds in cereal and legume products. In this review, we discuss the effect of SSF on cereal and legume grains and their by-products by examining the role of specific microorganisms, their hydrolytic enzymes, fermentability of agri-food substrates, and the potential health benefits of SSF-enhanced bioactive compounds. SSF with fungi (Aspergillus spp. and Rhizopus spp.), bacteria (Bacillus subtilis and lactic acid bacteria (LAB) spp.) and yeast (Saccharomyces cerevisiae) significantly increased the bioactive phenolics and antioxidant capacities in cereal and legume grains and by-products, mainly through carbohydrate-cleaving enzymes. Increased bioactive phenolic and peptide contents of SSF-bioprocessed cereal and legume grains have been implicated for improved antioxidant, anti-inflammatory, anti-carcinogenic, anti-diabetic, and angiotensin-converting-enzyme (ACE) inhibitory effects in fermented agri-food products, but these remain as preliminary results. Future research should focus on the microbial mechanisms, suitability of substrates, and the physiological health benefits of SSF-treated grains and by-products.

Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products

Agro-foodindustries generate colossal amounts of non-edible waste and by-products, easily accessible as raw materials for up-cycling active phytochemicals. Phenolic compounds are particularly relevant in this field given their abundance in plant residues and the market interest of their functionalities (e.g. natural antioxidant activity) as part of nutraceutical, cosmetological and biomedical formulations. In "bench-to-bedside" achievements, sample extraction is essential because valorization benefits from matrix desorption and solubilization of targeted phytocompounds. Specifically, the composition and polarity of the extractant, the optimal sample particle size and sample:solvent ratio, as well as pH, pressure and temperature are strategic for the release and stability of mobilized species. On the other hand, current green chemistry environmental rules require extraction approaches that eliminate polluting consumables and reduce energy needs. Thus, the following pages provide an update on advanced technologies for the sustainable and efficient recovery of phenolics from plant matrices.

Blackberry Leaves as New Functional Food? Screening Antioxidant, Anti-Inflammatory and Microbiological Activities in Correlation with Phytochemical Analysis

Blackberry fruits are recognized as functional foods while blackberry leaves are outside this classification and they also contain active compounds with health-promoting potential. Therefore, the aim of this study was the phytochemical analysis of blackberry leaves of varieties (Chester, Loch Ness, Loch Tay and Ruczaj) and screening of their biological activity (antioxidant potential, possibility of inhibition of enzymes, anti-inflammatory and microbial activity). The following compounds from selected groups: phenolic acids (caffeic acid, ellagic acid, gallic acid, syringic acid), flavonols (quercetin, kaempferol) and their glycosides (rutin, isoquercetin, hyperoside) and flavon-3-ols (catechin, epicatechin) were chromatographically determined in the aqueous and hydroalcoholic leaves extracts. All tested blackberry leaves extracts showed antioxidant effects, but the highest compounds content (TPC = 101.31 mg GAE/g) and antioxidant activity (e.g., DPPH IC₅₀ = 57.37 μg/mL; ABTS IC₅₀ = 24.83 μg/mL; CUPRAC IC₅₀ = 62.73 μg/mL; FRAP IC₅₀ = 39.99 μg/mL for hydroalcoholic extracts) was indicated for the Loch Tay variety. Blackberry leaf extracts’ anti-inflammatory effect was also exceptionally high for the Loch Tay variety (IC₅₀ = 129.30 μg/mL), while leaves extracts of the Loch Ness variety showed a significant potential for microbial activity against Lactobacillus spp. and Candida spp. Summarizing, the best multidirectional pro-health effect was noted for leaves extracts of Loch Tay variety.

Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices

Several novel antimicrobials with different concentrations of olive, pomegranate, and orange fruit pulp extracts were produced from agricultural byproducts and, after lyophilization, their antimicrobial activity and potential synergistic effects were evaluated in vitro and in food samples against foodborne pathogenic and spoilage bacteria and fungi. The Minimum Inhibitory of the tested bacteria was 7.5% or 10%, while fungi were inhibited at a concentration of 10% or above. The optical density of bacterial and yeast cultures was reduced to a different extent with all tested antimicrobial powders, compared to a control without antimicrobials, and mycelium growth of fungi was also restricted with extracts containing at least 90% olive extract. In food samples with inoculated pathogens and spoilage bacteria and fungi, the 100% olive extract was most inhibitory against E. coli, S. typhimurium, and L. monocytogenes in fresh burger and cheese spread samples (by 0.6 to 1.8 log cfu/g), except that S. typhimurium was better inhibited by a 90% olive and 10% pomegranate extract in burgers. The latter extract was also the most effective in controlling the growth of inoculated fungi (Aspergillus niger, Penicillium italicum, Rhodotorula mucilaginosa) in both yogurt and tomato juice samples, where it reduced fungal growth by 1–2.2 log cfu/g at the end of storage period. The results demonstrate that these novel encapsulated extracts could serve as natural antimicrobials of wide spectrum, in order to replace synthetic preservatives in foods and cosmetics.

Optimization of a Sustainable Protocol for the Extraction of Anthocyanins as Textile Dyes from Plant Materials

Anthocyanins are the largest group of polyphenolic pigments in the plant kingdom. These non-toxic, water-soluble compounds are responsible for the pink, red, purple, violet, and blue colors of fruits, vegetables, and flowers. Anthocyanins are widely used in the production of food, cosmetic and textile products, in the latter case to replace synthetic dyes with natural and sustainable alternatives. Here, we describe an environmentally benign method for the extraction of anthocyanins from red chicory and their characterization by HPLC-DAD and UPLC-MS. The protocol does not require hazardous solvents or chemicals and relies on a simple and scalable procedure that can be applied to red chicory waste streams for anthocyanin extraction. The extracted anthocyanins were characterized for stability over time and for their textile dyeing properties, achieving good values for washing fastness and, as expected, a pink-to-green color change that is reversible and can therefore be exploited in the fashion industry.

Finite Element Simulation Tests of the Structural Strength of the Molding Module for Burger Production from Vegetable Outgrades

The aim of the study was to assess the stresses of the structural materials of the forming module in the process of burger production from vegetable outgrades. The simulation research object was a virtual CAD 3D model of a device used for forming multi-vegetable products. Strength tests were performed on the computational model by applying the finite element method. The following were analyzed in the model: the forces exerted by the mixture of vegetables on the side walls of the tank and the dosing unit; the force from the servomotor resulting from the horizontal thickening of the vegetable mixture; the force from the servomotor resulting from the vertical mixing of the vegetable mixture; the force from the die assembly actuator; the force caused by punching the actuator from the die assembly. For evaluating the structure in the scope of the study, it was assumed that safely reduced stresses should be taken into account, with a safety factor equal to 1.1 of the yield strength of the parent material from which the structure was made (steel 1.4301 (304) with a yield stress Re_0.2 of 230 MPa). For welds, safely reduced stresses should be taken into account, with a safety factor equal to 1.4 of the yield strength (Re_0.2 of 230 MPa). Strength analyses confirmed that the permissible stress levels were not exceeded in the molding module.

In vitro ruminal fermentation, methane production and nutrient degradability as affected by fruit and vegetable pomaces in differing concentrations

Pomaces are food industry by-products and may serve as animal feed to increase sustainability of meat and milk production. The aim of the present study was to evaluate fermentation characteristics of dried fruit and vegetable pomaces in a short-term in vitro experiment using the Hohenheim Gas Test. A selection of six fruit (apple, aronia, orange, pomegranate, red, white grape) and three vegetable (beetroot, carrot, tomato) pomaces was tested in three concentrations (150, 300, 500 g kg^-1 of dry matter (DM)) as supplement to the basal diet (hay, used as control). Three runs were performed, using rumen fluid from one of three different rumen-cannulated cows in each run. Per run, each compound was tested in duplicate. After 24 h incubation, total gas production, methane and CO₂ concentration, short-chain fatty acids, in vitro organic matter digestibility as well as microbial counts were determined. In addition, the pomaces' polyphenol content including the fractions non-tannin phenols, condensed tannins and hydrolysable tannins were analysed. Most pomaces did not significantly affect rumen fermentation characteristics in any of the tested dosages and may thus be applied in ruminant nutrition without adverse effects. Aronia significantly decreased (-14.5%) the organic matter digestibility in the highest concentration whereas apple (+12%), carrot (+10%) and beetroot (+8%) increased gas formation related to digestible organic matter. The 500 g kg^-1 dosage of pomegranate significantly decreased methane formation by about 28% without impairing digestibility. Pomegranate was the only pomace of those high in total tannins that contained exceptionally high amounts of hydrolysable (90% of total tannins) and proportionally low amounts of condensed tannins (10% of total tannins), indicating that the hydrolysable tannins most likely reduced the methane production. Therefore, pomegranate pomace may be an interesting option for a methane mitigating feed supplement in ruminants and should be considered for following in vivo testing.

Progress in the Valorization of Fruit and Vegetable Wastes: Active Packaging, Biocomposites, By-Products, and Innovative Technologies Used for Bioactive Compound Extraction

According to the Food Wastage Footprint and Climate Change Report, about 15% of all fruits and 25% of all vegetables are wasted at the base of the food production chain. The significant losses and wastes in the fresh and processing industries is becoming a serious environmental issue, mainly due to the microbial degradation impacts. There has been a recent surge in research and innovation related to food, packaging, and pharmaceutical applications to address these problems. The underutilized wastes (seed, skin, rind, and pomace) potentially present good sources of valuable bioactive compounds, including functional nutrients, amylopectin, phytochemicals, vitamins, enzymes, dietary fibers, and oils. Fruit and vegetable wastes (FVW) are rich in nutrients and extra nutritional compounds that contribute to the development of animal feed, bioactive ingredients, and ethanol production. In the development of active packaging films, pectin and other biopolymers are commonly used. In addition, the most recent research studies dealing with FVW have enhanced the physical, mechanical, antioxidant, and antimicrobial properties of packaging and biocomposite systems. Innovative technologies that can be used for sensitive bioactive compound extraction and fortification will be crucial in valorizing FVW completely; thus, this article aims to report the progress made in terms of the valorization of FVW and to emphasize the applications of FVW in active packaging and biocomposites, their by-products, and the innovative technologies (both thermal and non-thermal) that can be used for bioactive compounds extraction.

Rosmarinic Acid and Ulvan from Terrestrial and Marine Sources in Anti-Microbial Bionanosystems and Biomaterials

In order to increase their sustainability, antimicrobial renewable molecules are fundamental additions to consumer goods. Rosmarinic acid is extracted from several terrestrial plants and represents an effective anti-microbial agent. Ulvan, extracted from algae, is an anti-microbial polysaccharide. The present review is dedicated to discussing the sources and the extraction methodologies for obtaining rosmarinic acid and ulvan. Moreover, the preparation of bioanosystems, integrating the two molecules with organic or inorganic substrates, are reviewed as methodologies to increase their effectiveness and stability. Finally, the possibility of preparing functional biomaterials and anti-microbial final products is discussed, considering scientific literature. The performed analysis indicated that the production of both molecules is not yet performed with mature industrial technologies. Nevertheless, both molecules could potentially be used in the packaging, biomedical, pharmaceutical, cosmetic, sanitary and personal care sectors, despite some research being required for developing functional materials with specific properties to pave the way for many more applications.

The Second Life of Citrus Fruit Waste: A Valuable Source of Bioactive Compounds

Citrus fruits (CF) are among the most widely cultivated fruit crops throughout the world and their production is constantly increasing along with consumers' demand. Therefore, huge amounts of waste are annually generated through CF processing, causing high costs for their disposal, as well as environmental and human health damage, if inappropriately performed. According to the most recent indications of an economic, environmental and pharmaceutical nature, CF processing residues must be transformed from a waste to be disposed to a valuable resource to be reused. Based on a circular economy model, CF residues (i.e., seeds, exhausted peel, pressed pulp, secondary juice and leaves) have increasingly been re-evaluated to also obtain, but not limited to, valuable compounds to be employed in the food, packaging, cosmetic and pharmaceutical industries. However, the use of CF by-products is still limited because of their underestimated nutritional and economic value, hence more awareness and knowledge are needed to overcome traditional approaches for their disposal. This review summarizes recent evidence on the pharmacological potential of CF waste to support the switch towards a more environmentally sustainable society.

Fostering Awareness on Environmentally Sustainable Technological Solutions for the Post-Harvest Food Supply Chain

This study presents a current status and future trends of innovative and environmentally sustainable technological solutions for the post-harvest food supply chain and the food industry, in terms of ecological packaging, active, and/or intelligent packaging. All these concerns are currently highlighted due to the strong increase in the purchase/sale of products on online platforms, as well as the requirements for stricter food security and safety. Thus, this study aims to increase the global awareness of agro-industrial micro, small, and medium size enterprises for the adoption of innovative food solutions though industry digitalization (Industry 4.0), associated logistics and circular economy, with a concern for cybersecurity and products information, communication and shelf-life extension. The adoption of these guidelines will certainly foster along the complete food chain (from producer to consumer, with all intermediary parties) the awareness on environmentally sustainable technological solutions for the post-harvest food supply chain, and thus, promoting the future food sustainability required by the population increase, the climate change, the exodus of rural population to urban areas, and food loss and waste.

Development of a Green Methodology for Simultaneous Extraction of Polyphenols and Pigments from Red Winemaking Solid Wastes (Pomace) Using a Novel Glycerol-Sodium Benzoate Deep Eutectic Solvent and Ultrasonication Pretreatment

In this examination, two glycerol-based deep eutectic solvents (DESs) were tested for their efficiency in the recovery of antioxidant polyphenols and anthocyanin pigments from red grape pomace (RGP). The two DESs synthesized had sodium acetate and sodium benzoate as hydrogen bond acceptors, to test the role of the hydrogen bond acceptor polarity on the extraction performance. Furthermore, the process was enhanced by an ultrasonication pretreatment stage. After initial testing with respect to water content, ultrasonication power and liquid-to-solid ratio, the DES composed of glycerol and sodium benzoate (GL-SBz) was shown to be significantly more efficient than the one made of glycerol and sodium acetate (GL-SAc). Further optimization of the extraction with regard to time and temperature demonstrated GL-SBz to be a highly effective solvent for the production of RGP extracts rich in polyphenols including gallic acid, catechin and quercetin, and pigments including malvidin 3-O-glucoside p-coumarate and malvidin 3-O-glucoside. The extracts produced also had significantly higher antiradical activity and reducing power compared to those generated with aqueous ethanol or water. From this study, evidence emerged regarding the role of the hydrogen bond acceptor nature in the extraction efficiency of polyphenols. The process developed is proposed as a green, high-performing methodology for the production of RGP extracts with enhanced polyphenolic content and antioxidant activity.

Recovery of Banana Waste-Loss from Production and Processing: A Contribution to a Circular Economy

Banana is a fruit grown mainly in tropical countries of the world. After harvest, almost 60% of banana biomass is left as waste. Worldwide, about 114.08 million metric tons of banana waste-loss are produced, leading to environmental problems such as the excessive emission of greenhouse gases. These wastes contain a high content of paramount industrial importance, such as cellulose, hemicellulose and natural fibers that various processes can modify, such as bacterial fermentation and anaerobic degradation, to obtain bioplastics, organic fertilizers and biofuels such as ethanol, biogas, hydrogen and biodiesel. In addition, they can be used in wastewater treatment methods by producing low-cost biofilters and obtaining activated carbon from rachis and banana peel. Furthermore, nanometric fibers commonly used in nanotechnology applications and silver nanoparticles useful in therapeutic cancer treatments, can be produced from banana pseudostems. The review aims to demonstrate the contribution of the recovery of banana production waste-loss towards a circular economy that would boost the economy of Latin America and many other countries of emerging economies.

Circular Economy for a Sustainable Agri-Food Supply Chain: A Review for Current Trends and Future Pathways

The current agri-food supply chain is affected by different problems such as food loss and waste generation along the supply chain, and the circular economy offers a possibility to enhance and optimize the production and consumption to seek to a sustainable paradigm. The circular economy can be a winning approach to intervene and moderate the impacts generated in the agri-food sector, proposing actions and solutions to readmit wastes and by-products in the productive chain. The aim of this work was to perform a literature review coupled with a bibliometric analysis, using VOSviewer software, on the circular economy model in the agri-food sector, with particular relevance to the reuse and valorisation of wastes and by-products. Results showed that the topic is of particular relevance in the scientific community, and the concept is continuously evolving. Europe plays a leading role in the research, thanks to the involvement of the Member States, policy makers and stakeholders. Nevertheless, some aspects such as the development of a new economic circular model and some limitations of the current policies deserve further investigation.

Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation

Synthetic antioxidant food additives, such as BHA, BHT and TBHQ, are going through a difficult time, since these products generate a negative perception in consumers. This has generated an increased pressure on food manufacturers to search for safer natural alternatives like phytochemicals (such as polyphenols, including flavonoids, and essential oils rich in terpenoids, including carotenoids). These plant bioactive compounds have antioxidant activities widely proven in in vitro tests and in diverse food matrices (meat, fish, oil and vegetables). As tons of food are wasted every year due to aesthetic reasons (lipid oxidation) and premature damage caused by inappropriate packaging, there is an urgent need for natural antioxidants capable of replacing the synthetic ones to meet consumer demands. This review summarizes industrially interesting antioxidant bioactivities associated with terpenoids and polyphenols with respect to the prevention of lipid oxidation in high fat containing foods, such as meat (rich in saturated fat), fish (rich in polyunsaturated fat), oil and vegetable products, while avoiding the generation of rancid flavors and negative visual deterioration (such as color changes due to oxidized lipids). Terpenoids (like monoterpenes and carotenoids) and polyphenols (like quercetin and other flavonoids) are important phytochemicals with a broad range of antioxidant effects. These phytochemicals are widely distributed in fruits and vegetables, including agricultural waste, and are remarkably useful in food preservation, as they show bioactivity as plant antioxidants, able to scavenge reactive oxygen and nitrogen species, such as superoxide, hydroxyl or peroxyl radicals in meat and other products, contributing to the prevention of lipid oxidation processes in food matrices.

Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns

Although synthetic bioactive compounds are approved in many countries for food applications, they are becoming less and less welcome by consumers. Therefore, there has been an increasing interest in replacing these synthetic compounds by natural bioactive compounds. These natural compounds can be used as food additives to maintain the food quality, food safety and appeal, and as food supplements or nutraceuticals to correct nutritional deficiencies, maintain a suitable intake of nutrients, or to support physiological functions, respectively. Recent studies reveal that numerous food wastes, particularly fruit and vegetables byproducts, are a good source of bioactive compounds that can be extracted and reintroduced into the food chain as natural food additives or in food matrices for obtaining nutraceuticals and functional foods. This review addresses general questions concerning the use of fruit and vegetables byproducts as new sources of natural bioactive compounds that are being addressed to foods as natural additives and supplements. Those bioactive compounds must follow the legal requirements and evaluations to assess the risks for human health and their toxicity must be considered before being launched into the market. To overcome the potential health risk while increasing the biological activity, stability and biodistribution of the supplements' technological alternatives have been studied such as encapsulation of bioactive compounds into micro or nanoparticles or nanoemulsions. This will allow enhancing the stability and release along the gastrointestinal tract in a controlled manner into the specific tissues. This review summarizes the valorization path that a bioactive compound recovered from an agro-food waste can face from the moment their potentialities are exhibited until it reaches the final consumer and the safety and toxicity challenges, they may overcome.

Carotenoids in Milk and the Potential for Dairy Based Functional Foods

Carotenoids are a family of over 1100 known natural pigments synthesized by plants, algae, fungi and bacteria. Dietary intake of carotenoids is necessary for mammals as they cannot be synthesized in the body. In cows, the nature of the diet consumed strongly influences the composition of milk produced and this includes carotenoid concentration and profile. Fresh forage is the richest source of carotenoids for cows. The main carotenoids identified in forages are lutein, β-carotene, zeaxanthin and epilutein. Manipulating cow feed via carotenoid supplementation increases the carotenoid content of bovine milk. In humans, carotenoids have anti-oxidant, anti-inflammatory and provitamin A activity. Lutein is a major carotenoid in human milk and the brain tissue of adults and infants. Lutein and zeaxanthin are linked to improved eye health and cognitive function. Traditionally for humans, fruit and vegetables have been the main source of carotenoid intake. Functional foods present an opportunity to incorporate these naturally occurring compounds into milk products for added health benefits, widening the range of dietary sources of carotenoids. We offer an overview of the literature to date on carotenoid-fortified dairy products and infant formula. This review will describe and summarize the key mechanisms by which the carotenoid profile of bovine milk can be manipulated. We present findings on the origin and role of carotenoids in bovine and human milk, outline factors that impact the carotenoid content of milk, evaluate carotenoid-fortified milk products and discuss the associated challenges, such as bioaccessibility and stability.

Deep Eutectic Solvents for the Extraction of Bioactive Compounds from Natural Sources and Agricultural By-Products

In this work, a review about the applicability of eutectic solvents, mainly deep eutectic solvents (DES) and natural deep eutectic solvents (NADES), for the extraction of bioactive compounds from natural products has been carried out. These alternative solvents have shown not only to have high extraction yields but also to be environmentally friendly, exhibiting very low or almost no toxicity, compared to conventional organic solvents. The last trends and main extraction methods that have been most widely used in studies using these emerging solvents have been reviewed, as well as the varied natural sources in which they have been used, including agro-food by-products. Besides the toxicity, biodegradability of these solvents is reviewed. Likewise, different reported bioactivity tests have been included, in which extracts obtained with these ecological solvents have been tested from antioxidant activity analysis to in vivo studies with rats, through in vitro cytotoxicity tests.

Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins' applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.