Cristina-Anca Danciu

The revalorization of food processing by-products represents a critical strategy for enhancing resource efficiency and advancing circularity within the food system. This review examines the potential of three major plant-based agro-industrial by-products—fruit and vegetable residues, brewer’s spent grain, and spent coffee grounds—as sources of high-value functional ingredients. These by-products contain bioactive compounds, including dietary fibers, polyphenols, proteins, peptides, oils, and antioxidants, that can be recovered using emerging green extraction and bioprocessing technologies. Conventional extraction methods are progressively being replaced or hybridized with enzyme-assisted, ultrasound-assisted, microwave-assisted, and deep eutectic solvent techniques to improve yield, reduce solvent consumption, and preserve bioactivity. The recovered compounds have demonstrated promising applications as gelling agents (pectin), natural colorants and antioxidants, protein-enriched flours, prebiotic fibers, and bioactive extracts for functional food and nutraceutical formulations. However, challenges persist in standardizing feedstock composition, scaling continuous extraction processes, ensuring safety and regulatory compliance, and generating robust techno-economic and life-cycle assessments to validate sustainability claims. This review synthesizes biochemical composition data, processing pathways, food applications, and regulatory considerations, and identifies research priorities for developing integrated, scalable biorefinery models that valorize food by-products into market-ready functional ingredients.

The scourge of food waste (FW) is a significant global challenge, impacting climate change, food security, and the sustainability of agrifood systems. The objective of this paper is to identify, analyze, and understand the factors influencing household consumer behaviors in Romania regarding the reduction of FW. Three primary research objectives were established to assess food consumption behaviors within households, to explore attitudes toward FW, and to understand the motivations for reducing FW along with the measures implemented by households to address this issue. Methodology: Data were collected through an online self-administered questionnaire, designed to investigate consumer behaviors related to the avoidance of FW. A descriptive statistical analysis was performed, and a linear regression model was developed to evaluate a composite index measuring Romanian consumers’ behavior towards FW reduction. Results: The resulting model identifies key predictors that drive concrete actions to minimize FW, including the desire to mitigate the environmental impact, household conversations about FW and strategies to reduce it, established food routines, the influence of one’s social circle, individual ecological and social responsibility, and the effectiveness of awareness campaigns addressing the consequences of FW. Practical and social implications: The findings highlight the necessity of education and awareness initiatives to shift attitudes and behaviors concerning FW. Future research is warranted to deepen understanding and enhance interventions. Originality: This study represents a pioneering and innovative inquiry into FW behavior in Romania, filling a gap in the existing literature and contributing to the broader discourse on this pressing environmental issue.

In an increasingly resource-constrained era, using waste and by-products from grain processing has a wide appeal. This is due to the nutritive value and economic aspects of this process and due to its compatibility with the trend towards more sustainable food systems. Following the fundamentals of circular economy, a current need is the effective utilization of grain waste and by-products for conversion into value-added products in the food industry. The aim of this study is twofold: (1) using bibliometrics and the literature found in various databases, we aim to understand the progress of valorizing grain waste and by-products in human nutrition. The literature within various databases, namely, Google Scholar, Web of Science, and Elsevier Scopus, has been evaluated for its merits and values. (2) We aim to explore knowledge-based strategies by reviewing the literature concerning the possible use of grain waste and by-products for the food processing industry, reducing the burden on virgin raw materials. The review allowed us to unlock the latest advances in upcycling side streams and waste from the grain processing industry.

In an increasingly resource-constrained era, the utilization approach of waste and by-products from grain processing, is attractive widely, considering both nutritive value and economic aspects and move towards more sustainable food systems. Following the fundamentals of a circular economy, the need of the hour lies in its effective utilization as a grain waste and by-products conversion into value-added products in food industry. The aim of this study is twofold: 1. Understanding the progress of grain waste and by-products to valorization in human nutrition, using bibliometrics; different literature databases namely Google Scholar, Web of Science and Elsevier Scopus have been evaluated for their merits and values; 2. Exploration of knowledge-based strategies, by reviewing the literature concerning the possible use of grain waste and by-products for food processing industry, reducing burden on virgin raw materials. The review allowed to unlock the latest-advances of upcycling side streams and waste from grain processing industry.