Affordable Access

Food by-products, opportunities to create new packaging

Authors
  • Richel, Aurore
Publication Date
Jan 25, 2024
Source
ORBi
Keywords
Language
English
License
Unknown
External links

Abstract

The by-products of the agri-food industry represent a wide range of underutilized organic matrices. Among these by-products, whose nature and quantity vary depending on geographical regions, production processes, and other factors (including seasonal ones), we find residues from the processing of cereals (straw, etc.), pseudo-cereals (e.g., quinoa straw), fruit and vegetable processing industries (peels, seeds, etc.), oilseed and proteinaceous material conversion industries, etc. These by-products are characterized by different chemical compositions, the understanding of which is a prerequisite to better target relevant opportunities for valorization from a techno-economic perspective. In this regard, this presentation illustrates which agri-food by-products are most suitable for valorization in the field of materials (specifically as food packaging). Various conversion techniques and processes are illustrated, along with applications (bio-sourced biodegradable, non-biodegradable, edible packaging, active and intelligent packaging). An analysis of recommendations proposed by the scientific community is presented, as well as a discussion of the importance of artificial intelligence in this research field.

Report this publication

Statistics

Seen <100 times