*Examples of bioactive compounds from plant- and animal-derived by-products and the applied extraction techniques.*

**Table**

**1.**

*Food Preservation and Waste Exploitation*

[16] [17] [18] [19] [20] [21]

[22]

[23]

[24]

[25]

[26]

[27, 28]

[29]

[30]

[31]

[32]

[33]

[34]

[35]

**6**

**Recovered compounds**

Polysaccharide/dietary fibers

Fruits pomace, sugar beet, sunflower heads

Citrus peel and apple pomace

Cereal by-products

Apple pomace Olive mill wastewaters

Rice bran

Phenolic compounds

Apple pomace Tomato pomace and skin

Potato peels

Olive cake Avocado peel and seeds

Wheat beans Tea by-products

Bran and germs

Grape by-products

Blueberry residue

Flax seeds

Subcritical water extraction

Enzymatic treatment and sequential extraction

Hot-compressed water

Organic acids Ultrafiltration and nanofiltration

Microwave treatment and microbial fermentation

Microwave-assisted extraction

Electric field-assisted extraction

Enzymatic-assisted extraction/solvent extraction

Microwave-assisted extraction

Ultrasound-assisted extraction

Solvent extraction

Ultrasound-assisted extraction

Supercritical fluid extraction; microwave-assisted extraction/solvent extraction

Ultrasound-assisted extraction

Ultrafiltration High-voltage electrical discharges and ultrafiltration

Supercritical fluid extraction

Solvent extraction/microwave-assisted extraction/ultrasound-assisted extraction

Supercritical fluid extraction and pressurized liquids

Solid-liquid extraction

**Waste source**

**Extraction method**

Solid-liquid extraction

**Ref.**

[13] [14] [15]

#### **Figure 3.**

*A schematic representation of the most used conventional and novel techniques for foods preservation.*

satisfy the current demands of economic preservation and consumer satisfaction in safety, nutritional and sensory aspects. Also, as the preservation of foods is often a multicomponent issue, the "hurdle" concept was introduced, highlighting the complex interaction between the factors that are significant for food safety and stability [56–58].

#### **4. Concluding remarks and future trends**

The idea of converting the agri-food waste into functional ingredients is an area of research with huge potential and opportunities. Many researches in biotechnology have already shown that agri-food by-products are no longer regarded as a waste but rather a valuable substrate for producing a new range of useful compounds. Based on this, it is an undeniable fact that, through compatible biotechnological processes, every food processing by-product possesses a relevant potential for a sustainable reuse.

The recent findings, presented in the chapters of this book, highlighted the potential reuse of food industry by-products and led to the idea that multidisciplinary approaches should be implemented in order to achieve the most effective exploitation protocol or to develop integrated biorefineries

#### **Acknowledgements**

This work was supported by three grants of Ministry of Research and Innovation, CNCS - UEFISCDI, project number PN-III-P1-1.1-PD-2016-0869, CNCS - UEFISCDI, project number PN-III-P1-1.1-TE-2016-0973 and CNCS-UEFISCDI Projects for Financing the Excellence in CDI, Contract no. 37PFE/06.11.2018.

**9**

**Author details**

Anca C. Fărcaş, Sonia A. Socaci\* and Zorita M. Diaconeasa

\*Address all correspondence to: sonia.socaci@usamvcluj.ro

Veterinary Medicine, Cluj-Napoca, Romania

provided the original work is properly cited.

Faculty of Food Science and Technology, University of Agricultural Sciences and

© 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium,

*Introductory Chapter: From Waste to New Resources DOI: http://dx.doi.org/10.5772/intechopen.89442*

*Introductory Chapter: From Waste to New Resources DOI: http://dx.doi.org/10.5772/intechopen.89442*

*Food Preservation and Waste Exploitation*

stability [56–58].

**Figure 3.**

for a sustainable reuse.

**Acknowledgements**

37PFE/06.11.2018.

**4. Concluding remarks and future trends**

exploitation protocol or to develop integrated biorefineries

satisfy the current demands of economic preservation and consumer satisfaction in safety, nutritional and sensory aspects. Also, as the preservation of foods is often a multicomponent issue, the "hurdle" concept was introduced, highlighting the complex interaction between the factors that are significant for food safety and

*A schematic representation of the most used conventional and novel techniques for foods preservation.*

The idea of converting the agri-food waste into functional ingredients is an area of research with huge potential and opportunities. Many researches in biotechnology have already shown that agri-food by-products are no longer regarded as a waste but rather a valuable substrate for producing a new range of useful compounds. Based on this, it is an undeniable fact that, through compatible biotechnological processes, every food processing by-product possesses a relevant potential

The recent findings, presented in the chapters of this book, highlighted the potential reuse of food industry by-products and led to the idea that multidisciplinary approaches should be implemented in order to achieve the most effective

This work was supported by three grants of Ministry of Research and Innovation, CNCS - UEFISCDI, project number PN-III-P1-1.1-PD-2016-0869, CNCS - UEFISCDI, project number PN-III-P1-1.1-TE-2016-0973 and CNCS-UEFISCDI Projects for Financing the Excellence in CDI, Contract no.

**8**

#### **Author details**

Anca C. Fărcaş, Sonia A. Socaci\* and Zorita M. Diaconeasa Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania

\*Address all correspondence to: sonia.socaci@usamvcluj.ro

© 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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**10**

*Food Preservation and Waste Exploitation*

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Agriculture to Industry. Academic Press;

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water. Carbohydrate Polymers.

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Woodhead Publishing; 2009

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2017. pp. 137-156

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2018

in the United States and France. Journal of Cleaner Production.

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[38] Thongnuanchan P, Benjakul S. Essential oils: Extraction, bioactivities, and their uses for food preservation.

Bimpilas A, Tsimogiannis D, Krokida M. A

and Purification Technology.

2011;**81**:134-140

**12**

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**15**

Section 2

Food Preservation

Section 2
