{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,7]],"date-time":"2026-05-07T17:22:16Z","timestamp":1778174536546,"version":"3.51.4"},"reference-count":78,"publisher":"MDPI AG","issue":"21","license":[{"start":{"date-parts":[[2024,10,24]],"date-time":"2024-10-24T00:00:00Z","timestamp":1729728000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100019370","name":"Foundation for Science and Technology (FCT, Portugal)","doi-asserted-by":"publisher","award":["DOI: 10.54499\/CEECIND\/01011\/2018\/CP1578\/CT0002"],"award-info":[{"award-number":["DOI: 10.54499\/CEECIND\/01011\/2018\/CP1578\/CT0002"]}],"id":[{"id":"10.13039\/501100019370","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100019370","name":"Foundation for Science and Technology (FCT, Portugal)","doi-asserted-by":"publisher","award":["DOI: 10.54499\/CEECINST\/00107\/2021\/CP2793\/CT0002"],"award-info":[{"award-number":["DOI: 10.54499\/CEECINST\/00107\/2021\/CP2793\/CT0002"]}],"id":[{"id":"10.13039\/501100019370","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100019370","name":"Foundation for Science and Technology (FCT, Portugal)","doi-asserted-by":"publisher","award":["DOI: 10.54499\/2020.06297.BD"],"award-info":[{"award-number":["DOI: 10.54499\/2020.06297.BD"]}],"id":[{"id":"10.13039\/501100019370","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100019370","name":"Foundation for Science and Technology (FCT, Portugal)","doi-asserted-by":"publisher","award":["DOI: 10.54499\/UIDB\/00690\/2020"],"award-info":[{"award-number":["DOI: 10.54499\/UIDB\/00690\/2020"]}],"id":[{"id":"10.13039\/501100019370","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100019370","name":"Foundation for Science and Technology (FCT, Portugal)","doi-asserted-by":"publisher","award":["DOI: 10.54499\/UIDP\/00690\/2020"],"award-info":[{"award-number":["DOI: 10.54499\/UIDP\/00690\/2020"]}],"id":[{"id":"10.13039\/501100019370","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100019370","name":"Foundation for Science and Technology (FCT, Portugal)","doi-asserted-by":"publisher","award":["DOI: 10.54499\/LA\/P\/0007\/2020"],"award-info":[{"award-number":["DOI: 10.54499\/LA\/P\/0007\/2020"]}],"id":[{"id":"10.13039\/501100019370","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In today\u2019s global context, challenges persist in preventing agri-food waste due to factors like limited consumer awareness and improper food-handling practices throughout the entire farm-to-fork continuum. Introducing a forward-thinking solution, the upcycling of renewable feedstock materials (i.e., agri-food waste and by-products) into value-added ingredients presents an opportunity for a more sustainable and circular food value chain. While multi-product cascade biorefining schemes show promise due to their greater techno-economic viability, several biotechnological hurdles remain to be overcome at many levels. This mini-review provides a succinct overview of the biotechnological and societal challenges requiring attention while highlighting valuable food-grade compounds derived from biotransformation processes. These bio-based ingredients include organic acids, phenolic compounds, bioactive peptides, and sugars and offer diverse applications as antioxidants, preservatives, flavorings, sweeteners, or prebiotics in foodstuffs and other consumer goods. Therefore, these upcycled products emerge as a sustainable alternative to certain potentially harmful artificial food additives that are still in use or have already been banned from the industry.<\/jats:p>","DOI":"10.3390\/foods13213389","type":"journal-article","created":{"date-parts":[[2024,10,25]],"date-time":"2024-10-25T03:46:04Z","timestamp":1729827964000},"page":"3389","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Food Waste Biotransformation into Food Ingredients: A Brief Overview of Challenges and Opportunities"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7523-1637","authenticated-orcid":false,"given":"Jos\u00e9","family":"Pinela","sequence":"first","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio Associado para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha (SusTEC), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"National Institute for Agricultural and Veterinary Research (INIAV), I.P., Rua dos L\u00e1gidos, Lugar da Madalena, 4485-655 Vair\u00e3o, Vila do Conde, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2835-5079","authenticated-orcid":false,"given":"Mikel","family":"A\u00f1ibarro-Ortega","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio Associado para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha (SusTEC), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9050-5189","authenticated-orcid":false,"given":"Lillian","family":"Barros","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio Associado para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha (SusTEC), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2024,10,24]]},"reference":[{"key":"ref_1","unstructured":"FAO (2011). Global Food Losses and Food Waste\u2014Extent, Causes and Prevention, FAO."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"3065","DOI":"10.1098\/rstb.2010.0126","article-title":"Food Waste within Food Supply Chains: Quantification and Potential for Change to 2050","volume":"365","author":"Parfitt","year":"2010","journal-title":"Philos. Trans. R. Soc. B"},{"key":"ref_3","unstructured":"FAO (2023). Tracking Progress on Food and Agriculture-Related SDG Indicators 2023, FAO."},{"key":"ref_4","unstructured":"United Nations (2015). Transforming Our World: The 2030 Agenda for Sustainable Development, United Nations."},{"key":"ref_5","unstructured":"FAO (2018). Food Outlook\u2014Biannual Report on Global Food Markets\u2014November 2018, FAO."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"121983","DOI":"10.1016\/j.cej.2019.121983","article-title":"Value-Added Chemicals from Food Supply Chain Wastes: State-of-the-Art Review and Future Prospects","volume":"375","author":"Xiong","year":"2019","journal-title":"Chem. Eng. J."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"840","DOI":"10.1016\/j.jclepro.2018.07.199","article-title":"Life-Cycle Assessment on Food Waste Valorisation to Value-Added Products","volume":"199","author":"Lam","year":"2018","journal-title":"J. Clean. Prod."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Mondello, G., Salomone, R., Ioppolo, G., Saija, G., Sparacia, S., and Lucchetti, M.C. (2017). Comparative LCA of Alternative Scenarios for Waste Treatment: The Case of Food Waste Production by the Mass-Retail Sector. Sustainability, 9.","DOI":"10.3390\/su9050827"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"150312","DOI":"10.1016\/j.scitotenv.2021.150312","article-title":"Upgrading the Value of Anaerobic Fermentation via Renewable Chemicals Production: A Sustainable Integration for Circular Bioeconomy","volume":"806","author":"Sarkar","year":"2022","journal-title":"Sci. Total Environ."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"244","DOI":"10.1016\/j.biortech.2018.03.016","article-title":"Techno-Economic and Profitability Analysis of Food Waste Biorefineries at European Level","volume":"259","author":"Caldeira","year":"2018","journal-title":"Bioresour Technol."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"129335","DOI":"10.1016\/j.jclepro.2021.129335","article-title":"Techno-Economic and Environmental Evaluation of Integrated Mango Waste Biorefineries","volume":"325","author":"Manhongo","year":"2021","journal-title":"J. Clean. Prod."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"532","DOI":"10.1016\/j.spc.2020.12.021","article-title":"The Extent of Food Waste Generation in the UK and Its Environmental Impacts","volume":"26","author":"Jeswani","year":"2021","journal-title":"Sustain. Prod. Consum."},{"key":"ref_13","unstructured":"(2024, October 06). Food Waste Index Report 2024. Think Eat Save: Tracking Progress to Halve Global Food Waste. Nairobi. Available online: https:\/\/wedocs.unep.org\/20.500.11822\/45230."},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Ramawat, K., and M\u00e9rillon, J.M. (2015). Cellulose from Lignocellulosic Waste. Polysaccharides: Bioactivity and Biotechnology, Springer International Publishing.","DOI":"10.1007\/978-3-319-16298-0"},{"key":"ref_15","first-page":"100396","article-title":"Green and Sustainable Pretreatment Methods for Cellulose Extraction from Lignocellulosic Biomass and Its Applications: A Review","volume":"7","author":"Abolore","year":"2024","journal-title":"Carbohydr. Polym. Technol. Appl."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"128","DOI":"10.1016\/j.fm.2006.07.006","article-title":"Carbohydrate, Peptide and Lipid Metabolism of Lactic Acid Bacteria in Sourdough","volume":"24","author":"Vermeulen","year":"2007","journal-title":"Food Microbiol."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1016\/j.biortech.2013.07.035","article-title":"Production of L- and D-Lactic Acid from Waste Curcuma Longa Biomass through Simultaneous Saccharification and Cofermentation","volume":"146","author":"Nguyen","year":"2013","journal-title":"Bioresour. Technol."},{"key":"ref_18","unstructured":"The European Parliament and the Council of the European Union (2008). Regulation (EC). No 1333\/2008 of the European Parliament and of the Council of 16 December 2008 on Food Additives. Off. J. Eur. Union, L354, 16\u201333."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"153001","DOI":"10.1016\/j.tox.2021.153001","article-title":"Chronic Consumption of Food-Additives Lead to Changes via Microbiota Gut-Brain Axis","volume":"464","year":"2021","journal-title":"Toxicology"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"284","DOI":"10.1016\/j.tifs.2015.06.007","article-title":"Natural Food Additives: Quo Vadis?","volume":"45","author":"Carocho","year":"2015","journal-title":"Trends Food Sci. Technol."},{"key":"ref_21","first-page":"e06585","article-title":"Safety Assessment of Titanium Dioxide (E171) as a Food Additive","volume":"19","author":"Younes","year":"2021","journal-title":"EFSA J."},{"key":"ref_22","first-page":"358","article-title":"European Ban on Potassium Bromate in Bread: Composition and Health Impact","volume":"18","author":"Son","year":"2023","journal-title":"Eur. Food Feed. Law Rev."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"e13146","DOI":"10.1016\/j.heliyon.2023.e13146","article-title":"Potassium Bromate in Bread, Health Risks to Bread Consumers and Toxicity Symptoms amongst Bakers in Bamenda, North West Region of Cameroon","volume":"9","author":"Fon","year":"2023","journal-title":"Heliyon"},{"key":"ref_24","unstructured":"(2024, October 06). Assembly Bill No. 418. An Act to Add Chapter 17 (Commencing with Section 109025) to Part 3 of Division 104 of the Health and Safety Code, Relating to Food. California, USA, Available online: https:\/\/leginfo.legislature.ca.gov\/faces\/billTextClient.xhtml?bill_id=202320240AB418."},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"Galanakis, C.M. (2024). The Future of Food. Foods, 13.","DOI":"10.3390\/foods13040506"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"107307","DOI":"10.1016\/j.appet.2024.107307","article-title":"Clean-Label Products: Factors Affecting Liking and Acceptability by Portuguese Older Adults","volume":"197","author":"Fernandes","year":"2024","journal-title":"Appetite"},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Renita, A.A., Gajaria, T.K., Sathish, S., Kumar, J.A., Lakshmi, D.S., Kujawa, J., and Kujawski, W. (2023). Progress and Prospective of the Industrial Development and Applications of Eco-Friendly Colorants: An Insight into Environmental Impact and Sustainability Issues. Foods, 12.","DOI":"10.3390\/foods12071521"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"110792","DOI":"10.1016\/j.foodres.2021.110792","article-title":"A Systematic Review of Clean-Label Alternatives to Synthetic Additives in Raw and Processed Meat with a Special Emphasis on High-Pressure Processing (2018\u20132021)","volume":"150","author":"Roobab","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"113184","DOI":"10.1016\/j.fct.2022.113184","article-title":"Bioprocessing of Biowaste Derived from Food Supply Chain Side-Streams for Extraction of Value Added Bioproducts through Biorefinery Approach","volume":"165","author":"Vigneshwar","year":"2022","journal-title":"Food Chem. Toxicol."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"142466","DOI":"10.1016\/j.scitotenv.2020.142466","article-title":"High-Value Products from Food Waste: An Environmental and Socio-Economic Assessment","volume":"755","author":"Albizzati","year":"2021","journal-title":"Sci. Total Environ."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"100313","DOI":"10.1016\/j.coesh.2021.100313","article-title":"Succinic Acid Fermentation from Agricultural Wastes: The Producing Microorganisms and Their Engineering Strategies","volume":"25","author":"Wang","year":"2022","journal-title":"Curr. Opin. Environ. Sci. Health"},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Narisetty, V., Okibe, M.C., Amulya, K., Jokodola, E.O., Coulon, F., Tyagi, V.K., Lens, P.N.L., Parameswaran, B., and Kumar, V. (2022). Technological Advancements in Valorization of Second Generation (2G) Feedstocks for Bio-Based Succinic Acid Production. Bioresour. Technol., 360.","DOI":"10.1016\/j.biortech.2022.127513"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"1095","DOI":"10.1111\/ijfs.13726","article-title":"Food Waste as a Source of Value-Added Chemicals and Materials: A Biorefinery Perspective","volume":"53","author":"Esteban","year":"2018","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"e09173","DOI":"10.1016\/j.heliyon.2022.e09173","article-title":"Application of Solid-State Fermentation by Microbial Biotechnology for Bioprocessing of Agro-Industrial Wastes from 1970 to 2020: A Review and Bibliometric Analysis","volume":"8","author":"Yafetto","year":"2022","journal-title":"Heliyon"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"539","DOI":"10.1039\/b922014c","article-title":"Technology Development for the Production of Biobased Products from Biorefinery Carbohydrates\u2014The US Department of Energy\u2019s \u201cTop 10\u201d Revisited","volume":"12","author":"Bozell","year":"2010","journal-title":"Green Chem."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"1364","DOI":"10.1002\/jctb.4551","article-title":"Platform Chemical Production from Food Wastes Using a Biorefinery Concept","volume":"90","author":"Trzcinski","year":"2015","journal-title":"J. Chem. Technol. Biotechnol."},{"key":"ref_37","doi-asserted-by":"crossref","unstructured":"Awasthi, M.K., Harirchi, S., Sar, T., VS, V., Rajendran, K., G\u00f3mez-Garc\u00eda, R., Hellwig, C., Binod, P., Sindhu, R., and Madhavan, A. (2022). Myco-Biorefinery Approaches for Food Waste Valorization: Present Status and Future Prospects. Bioresour. Technol., 360.","DOI":"10.1016\/j.biortech.2022.127592"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.bej.2011.02.002","article-title":"Utilization of Different Agro-Industrial Wastes for Sustainable Bioproduction of Citric Acid by Aspergillus niger","volume":"54","author":"Dhillon","year":"2011","journal-title":"Biochem. Eng. J."},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Chilakamarry, C.R., Mimi Sakinah, A.M., Zularisam, A.W., Sirohi, R., Khilji, I.A., Ahmad, N., and Pandey, A. (2022). Advances in Solid-State Fermentation for Bioconversion of Agricultural Wastes to Value-Added Products: Opportunities and Challenges. Bioresour. Technol., 343.","DOI":"10.1016\/j.biortech.2021.126065"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"62","DOI":"10.1002\/fft2.66","article-title":"Microbial Citric Acid: Production, Properties, Application, and Future Perspectives","volume":"2","author":"Behera","year":"2021","journal-title":"Food Front."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"133716","DOI":"10.1016\/j.jclepro.2022.133716","article-title":"Lactic Acid from Mixed Food Waste Fermentation Using an Adapted Inoculum: Influence of PH and Temperature Regulation on Yield and Product Spectrum","volume":"373","author":"Mickan","year":"2022","journal-title":"J. Clean. Prod."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"286","DOI":"10.1016\/j.jbiotec.2011.06.017","article-title":"Lactic Acid Production from Lignocellulose-Derived Sugars Using Lactic Acid Bacteria: Overview and Limits","volume":"156","author":"Tashiro","year":"2011","journal-title":"J. Biotechnol."},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"Chiocchio, I., Mandrone, M., Tomasi, P., Marincich, L., and Poli, F. (2021). Plant Secondary Metabolites: An Opportunity for Circular Economy. Molecules, 26.","DOI":"10.3390\/molecules26020495"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"155552","DOI":"10.1016\/j.scitotenv.2022.155552","article-title":"A Green Approach to Phenolic Compounds Recovery from Olive Mill and Winery Wastes","volume":"835","author":"Vecino","year":"2022","journal-title":"Sci. Total Environ."},{"key":"ref_45","doi-asserted-by":"crossref","unstructured":"Pereira, A., A\u00f1ibarro-Ortega, M., Kosti\u0107, M., Nogueira, A., Sokovi\u0107, M., Pinela, J., and Barros, L. (2023). Upcycling Quince Peel into Bioactive Ingredients and Fiber Concentrates through Multicomponent Extraction Processes. Antioxidants, 12.","DOI":"10.3390\/antiox12020260"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"365","DOI":"10.1016\/j.biotechadv.2011.01.008","article-title":"Bioactive Phenolic Compounds: Production and Extraction by Solid-State Fermentation. A Review","volume":"29","author":"Martins","year":"2011","journal-title":"Biotechnol. Adv."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"6901","DOI":"10.1021\/acs.jafc.1c06888","article-title":"Microbial Bioconversion of Phenolic Compounds in Agro-Industrial Wastes: A Review of Mechanisms and Effective Factors","volume":"70","year":"2022","journal-title":"J. Agric. Food Chem."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"75","DOI":"10.3109\/07388551.2013.803020","article-title":"Biotransformation and Bioconversion of Phenolic Compounds Obtainment: An Overview","volume":"35","author":"Teixeira","year":"2015","journal-title":"Crit. Rev. Biotechnol."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"507","DOI":"10.1007\/s10295-008-0309-x","article-title":"Ellagic Acid Production by Aspergillus niger in Solid State Fermentation of Pomegranate Residues","volume":"35","author":"Robledo","year":"2008","journal-title":"J. Ind. Microbiol. Biotechnol."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"1042","DOI":"10.15376\/biores.3.4.1042-1050","article-title":"Vanillin Production by Phanerochaete chrysosporium Grown on Green Coconut Agroindustrial Husk in Solid State Fermentation","volume":"3","author":"Dos","year":"2008","journal-title":"Bioresources"},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"322","DOI":"10.1016\/j.biortech.2018.06.072","article-title":"An Integrated Green Biorefinery Approach towards Simultaneous Recovery of Pectin and Polyphenols Coupled with Bioethanol Production from Waste Pomegranate Peels","volume":"266","author":"Talekar","year":"2018","journal-title":"Bioresour. Technol."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"129676","DOI":"10.1016\/j.jclepro.2021.129676","article-title":"Apple Pomace as a Potential Valuable Resource for Full-Components Utilization: A Review","volume":"329","author":"Zhang","year":"2021","journal-title":"J. Clean. Prod."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1186\/s43014-021-00068-8","article-title":"Addition of Phenolic Compounds to Bread: Antioxidant Benefits and Impact on Food Structure and Sensory Characteristics","volume":"3","year":"2021","journal-title":"Food Prod. Process. Nutr."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"179","DOI":"10.1016\/j.ifset.2018.06.008","article-title":"Nisin and Other Antimicrobial Peptides: Production, Mechanisms of Action, and Application in Active Food Packaging","volume":"48","author":"Santos","year":"2018","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"32","DOI":"10.1016\/j.tifs.2023.03.005","article-title":"Antimicrobial Plant-Derived Peptides Obtained by Enzymatic Hydrolysis and Fermentation as Components to Improve Current Food Systems","volume":"135","author":"Leon","year":"2023","journal-title":"Trends Food Sci. Technol."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"e24093","DOI":"10.1002\/jcla.24093","article-title":"Bacteriocins: Properties and Potential Use as Antimicrobials","volume":"36","author":"Darbandi","year":"2022","journal-title":"J. Clin. Lab Anal."},{"key":"ref_57","doi-asserted-by":"crossref","unstructured":"Arulrajah, B., Muhialdin, B.J., Qoms, M.S., Zarei, M., Hussin, A.S.M., Hasan, H., and Saari, N. (2021). Production of Cationic Antifungal Peptides from Kenaf Seed Protein as Natural Bio Preservatives to Prolong the Shelf-Life of Tomato Puree. Int. J. Food Microbiol., 359.","DOI":"10.1016\/j.ijfoodmicro.2021.109418"},{"key":"ref_58","first-page":"e05063","article-title":"Safety of Nisin (E 234) as a Food Additive in the Light of New Toxicological Data and the Proposed Extension of Use","volume":"15","author":"Younes","year":"2017","journal-title":"EFSA J."},{"key":"ref_59","doi-asserted-by":"crossref","unstructured":"Arias, A., Feijoo, G., and Moreira, M.T. (2021). Process and Environmental Simulation in the Validation of the Biotechnological Production of Nisin from Waste. Biochem. Eng. J., 174.","DOI":"10.1016\/j.bej.2021.108105"},{"key":"ref_60","doi-asserted-by":"crossref","unstructured":"Zhao, G., Kempen, P.J., Shetty, R., Gu, L., Zhao, S., Ruhdal Jensen, P., and Solem, C. (2022). Harnessing Cross-Resistance\u2014Sustainable Nisin Production from Low-Value Food Side Streams Using a Lactococcus lactis Mutant with Higher Nisin-Resistance Obtained after Prolonged Chlorhexidine Exposure. Bioresour. Technol., 348.","DOI":"10.1016\/j.biortech.2022.126776"},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"1226","DOI":"10.1007\/s12602-019-09607-9","article-title":"Comparison of Different Nisin Separation and Concentration Methods: Industrial and Cost-Effective Perspectives","volume":"12","author":"Tafreshi","year":"2020","journal-title":"Probiotics Antimicrob. Proteins"},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"102306","DOI":"10.1016\/j.eti.2022.102306","article-title":"Waste Biorefinery towards a Sustainable Biotechnological Production of Pediocin: Synergy between Process Simulation and Environmental Assessment","volume":"26","author":"Arias","year":"2022","journal-title":"Environ. Technol. Innov."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.ijfoodmicro.2010.03.005","article-title":"Enterocins in Food Preservation","volume":"141","author":"Khan","year":"2010","journal-title":"Int. J. Food Microbiol."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"852","DOI":"10.1080\/07388551.2016.1262323","article-title":"Bacteriocins from Lactic Acid Bacteria and Their Potential in the Preservation of Fruit Products","volume":"37","author":"Barbosa","year":"2017","journal-title":"Crit. Rev. Biotechnol."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"e35815","DOI":"10.1016\/j.heliyon.2024.e35815","article-title":"Clean-Label Alternatives for Food Preservation: An Emerging Trend","volume":"10","author":"Chauhan","year":"2024","journal-title":"Heliyon"},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1016\/j.crfs.2021.12.002","article-title":"Recent Advances in Biotransformation, Extraction and Green Production of D-Mannose","volume":"5","author":"Wang","year":"2022","journal-title":"Curr. Res. Food Sci."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"132364","DOI":"10.1016\/j.jclepro.2022.132364","article-title":"Directly Converting Cellulose into High Yield Sorbitol by Tuning the Electron Structure of Ru2P Anchored in Agricultural Straw Biochar","volume":"362","author":"Qiu","year":"2022","journal-title":"J. Clean. Prod."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1016\/j.biortech.2018.02.095","article-title":"Production of Xylitol by Expressing Xylitol Dehydrogenase and Alcohol Dehydrogenase from Gluconobacter thailandicus and Co-Biotransformation of Whole Cells","volume":"257","author":"Zhang","year":"2018","journal-title":"Bioresour. Technol."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"823","DOI":"10.1007\/s10295-012-1089-x","article-title":"Enzymes for the Biocatalytic Production of Rare Sugars","volume":"39","author":"Beerens","year":"2012","journal-title":"J. Ind. Microbiol. Biotechnol."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"84","DOI":"10.1016\/j.jbiotec.2017.09.013","article-title":"Production of D-Tagatose and Bioethanol from Onion Waste by an Intergrating Bioprocess","volume":"260","author":"Kim","year":"2017","journal-title":"J. Biotechnol."},{"key":"ref_71","doi-asserted-by":"crossref","unstructured":"Guerrero-Wyss, M., Dur\u00e1n Ag\u00fcero, S., and Angarita D\u00e1vila, L. (2018). D-Tagatose is a Promising Sweetener to Control Glycaemia: A New Functional Food. Biomed. Res. Int., 2018.","DOI":"10.1155\/2018\/8718053"},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"1089","DOI":"10.1007\/s13399-021-01310-6","article-title":"A Successful Biorefinery Approach of Macroalgal Biomass as a Promising Sustainable Source to Produce Bioactive Nutraceutical and Biodiesel","volume":"13","author":"Ruangrit","year":"2021","journal-title":"Biomass Convers. Biorefin."},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"e18316","DOI":"10.1016\/j.heliyon.2023.e18316","article-title":"Bioprocess Development for the Production of Xylooligosaccharide Prebiotics from Agro-Industrial Lignocellulosic Waste","volume":"9","author":"Dong","year":"2023","journal-title":"Heliyon"},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"896","DOI":"10.1016\/j.procbio.2008.04.016","article-title":"Production of Non-Monosaccharide and High-Purity Galactooligosaccharides by Immobilized Enzyme Catalysis and Fermentation with Immobilized Yeast Cells","volume":"43","author":"Li","year":"2008","journal-title":"Process Biochem."},{"key":"ref_75","doi-asserted-by":"crossref","unstructured":"Manicardi, T., Baioni e Silva, G., Longati, A.A., Paiva, T.D., Souza, J.P.M., P\u00e1dua, T.F., Furlan, F.F., Giordano, R.L.C., Giordano, R.C., and Milessi, T.S. (2023). Xylooligosaccharides: A Bibliometric Analysis and Current Advances of This Bioactive Food Chemical as a Potential Product in Biorefineries\u2019 Portfolios. Foods, 12.","DOI":"10.3390\/foods12163007"},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"133","DOI":"10.1016\/j.tifs.2021.05.002","article-title":"Food By-Products and Food Wastes: Are They Safe Enough for Their Valorization?","volume":"114","author":"Cifuentes","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_77","doi-asserted-by":"crossref","unstructured":"Wang, Y., Zhou, A., Yu, B., and Sun, X. (2024). Recent Advances in Non-Contact Food Decontamination Technologies for Removing Mycotoxins and Fungal Contaminants. Foods, 13.","DOI":"10.3390\/foods13142244"},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"209","DOI":"10.1016\/j.tifs.2020.09.018","article-title":"Recent Advances in the Application of Innovative Food Processing Technologies for Mycotoxins and Pesticide Reduction in Foods","volume":"106","author":"Gavahian","year":"2020","journal-title":"Trends Food Sci. Technol."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/21\/3389\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T16:20:01Z","timestamp":1760113201000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/21\/3389"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,10,24]]},"references-count":78,"journal-issue":{"issue":"21","published-online":{"date-parts":[[2024,11]]}},"alternative-id":["foods13213389"],"URL":"https:\/\/doi.org\/10.3390\/foods13213389","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,10,24]]}}}