Overview of the Sustainable Valorization of Using Waste and By-Products in Grain Processing
Author:
Danciu Cristina-Anca1ORCID, Tulbure Anca1, Stanciu Mirela-Aurora1ORCID, Antonie Iuliana1, Capatana Ciprian1, Zerbeș Mihai Victor2, Giurea Ramona2ORCID, Rada Elena Cristina3ORCID
Affiliation:
1. Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Dr. Ion Ratiu Street, 550012 Sibiu, Romania 2. Department of Industrial Engineering and Management, Lucian Blaga University of Sibiu, 4 Emil Cioran Street, 550025 Sibiu, Romania 3. Department of Theoretical and Applied Sciences, University of Insubria, 46 Via G.B. Vico, 21100 Varese, Italy
Abstract
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.
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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