变废为宝：将食品副产品转化为增值产品的生物加工方法：小型综述

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2024-09-05 DOI:10.1016/j.cofs.2024.101215

Yingzhen Wang, Hang Qi

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引用次数: 0

摘要

全球食品生产的持续增长导致食品副产品大幅增加，这些副产品往往被丢弃，造成环境污染和宝贵资源的浪费。鉴于许多副产品都是有价值化合物的来源，本综述探讨了微生物发酵和酶水解这两种最有前景的生物加工方法在各种食品副产品中的应用，发现生物转化方法可以将食品副产品转化为各种增值产品。此外，文章还讨论了实施这些生物加工方法所面临的挑战，并对未来前景提出了见解。总之，通过变废为宝，我们可以为经济增长创造新的机遇，同时减轻食品工业对环境的负面影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review

The continuous growth of global food production has led to a significant increase in food byproducts, which are often discarded, causing environmental pollution and wasting valuable resources. Given that many byproducts are sources of valuable compounds, this review explores the application of microbial fermentation and enzymatic hydrolysis, two of the most promising bioprocessing methods, in various food byproducts, and finds that bioconversion methods can transform food byproducts into various value-added products. Moreover, the article discusses the challenges faced in implementing these bioprocessing methods and provides insights into future perspectives. In summary, by transforming waste into wealth, we can create new opportunities for economic growth while mitigating the negative environmental impact of the food industry.

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.