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Fermentation-mediated sustainable development and improvement of quality of plant-based foods: from waste to a new food

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Abstract

Food waste and by-products are generated throughout the food processing and storage chain. In a world facing climate collapse and limited space for expanding cultivable land needed to feed a growing global population, utilizing food from sustainable production chains has become a significant challenge. Additionally, there is a worldwide trend towards consuming natural and healthy foods that are as free from chemical compounds as possible during production, processing, and preparation. Gradually, eating habits have adapted to these new trends, and new foods are being introduced into diets. In this context, research into sustainable practices has emerged worldwide, promoting the increased consumption of plant-based foods. The central idea of this article is connected to global concerns regarding food sources, minimizing waste, and innovatively using every ingredient. Fermentation, a traditional and natural food preservation technique, can be a vital tool for enhancing flavours and textures while increasing nutritional value through the action of specific enzymes. This article aims to highlight the main challenges of using food processing by-products in human nutrition and explore possible strategies to improve their quality through the enzymatic action of microorganisms.

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Acknowledgements

The authors would like to thank the Graduate Program in Biotechnology, Federal University of Technology– Parana (UTFPR), for the support and encouragement.

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Authors and Affiliations

  1. Graduate Program in Biotechnology (PPGBIOTEC), Federal University of Technology– Parana (UTFPR), Ponta Grossa, Paraná, CEP 84016-210, Brazil

    Elisabete Hiromi Hashimoto & Aline de Cassia Campos Pena

  2. Department of Chemistry, Federal University of Technology– Parana (UTFPR), Via do Conhecimento km 01, Pato Branco, Paraná, 85503-390, Brazil

    Mário Antônio Alves da Cunha

  3. Chemistry Department (VQI), Exact Sciences Institute (ICEx), Federal University Fluminense (UFF), Rua Desembargador Ellis Hermydio Figueira, 783, Rio de Janeiro, Volta Redonda, 27213-145, Brazil

    Ricardo de Freitas Branco

  4. Graduate Program in Biotechnology (PPGBIOTEC), Department of Chemistry and Biology, Federal University of Technology– Parana (UTFPR), Rua Deputado Heitor Alencar Furtado 500, Curitiba, Paraná, 81280-340, Brazil

    Kely Priscila de Lima, Gustavo Henrique Couto & Maria Giovana Binder Pagnoncelli

  5. Department of Pharmacy, Instituto Federal do Paraná (IFPR), Avenida Bento Munhoz da Rocha Neto, Trevo da Codapar, Paraná, Palmas, 85690-740, Brazil

    Kely Priscila de Lima

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Contributions

Conceptualization: MGBP, EHH: Investigation, Writing—original draft preparation: EHH, ACCP, MAAC, RFB, KPL, GHC, MGBP. Writing—review & editing: EHH, MGBP. All authors have read and agreed to the manuscript.

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Correspondence to Maria Giovana Binder Pagnoncelli.

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Hashimoto, E.H., de Cassia Campos Pena, A., da Cunha, M.A.A. et al. Fermentation-mediated sustainable development and improvement of quality of plant-based foods: from waste to a new food. Syst Microbiol and Biomanuf (2024). https://doi.org/10.1007/s43393-024-00292-6

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