Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

Food wastes are today considered as a cheap source of valuable components since the existent technologies allow the recovery of target compounds and their recycling inside food chain as functional additives in different products. The goal of the current article is to classify food waste sources and high-added value ingredients prior to exploring the recovery stages, conventional and emerging technologies applied from the raw material to the final or encapsulated product. Safety and cost aspects were discussed, too, while a survey of patented methodologies leading to real products was listed, with a final purpose of discussing the prevalent problems that restrict the commercialization of similar procedures.

► Existent technologies allow the recovery of target compounds from food by-products.
► Food waste sources and high-added value compounds were classified.
► Principal recovery stages, conventional and emerging technologies were revised.
► Patented methodologies leading to real market products were explored.
► Industrialization problems of laboratory developed methodologies were discussed.