Valorization of food processing waste byproducts for essential oil production and their application in food system

Abstract

Essential oils (EOs) are valuable sources of bioactive compounds derived from food processing waste by-products (FPWB). This study focuses on the valorization of FPWB to enhance both the quantity and quality of EOs extracted using eco-friendly methods, with applications in human and animal food systems. Green extraction techniques, such as microwave-assisted extraction, ultrasound extraction, and cold plasma methods, offer numerous advantages. These include improved extraction efficiency, higher yields, reduced waste, and the preservation of EO quality. Additionally, these methods promote sustainability by lowering energy consumption. The study highlights the positive impact of EOs across various sectors. EOs act as natural preservatives in human food systems, enhancing food safety and stability. Animal nutrition contributes to improved animal health and feed palatability. The extraction process and the chemical composition of EOs significantly influence physicochemical properties. The quality and composition of EOs are largely determined by the extraction techniques used, which positively affect their physicochemical properties. While these methods are associated with challenges, advanced delivery systems and ongoing research in green extraction techniques hold promise for overcoming these limitations and optimizing the application of EOs in food preservation, animal nutrition, and other fields. Continued advancements in technology and innovation will drive progress in this area.