Zero Waste approach in food enterprises: directions for development of closed-loop economy
Abstract
Background. From agricultural production to domestic consumption of products, the food industry produces a huge amount of waste every year, which leads to pollution of soil, water and air, so the valorization of food waste is a pressing issue in the food industry.
The purpose of the review of the subject field is to analyze the applied methods of the closed-loop economy, study the possibility of using citrus waste in the food industry and methods of pectin extraction.
Methods. The work includes an analysis of the subject field and systematized scientific sources of published works on ways to implement the closed-loop economy of international scientific publications from highly rated publications Scopus and google scholar from 2020 to 2024 on topical approaches to the introduction of the closed-loop economy in food production.
Results. The article reviews methods for reusing citrus waste, new and combined extraction methods, and the introduction of these technologies into a circular economy. Research trends in the applied circular economy methods, the possibilities of using citrus waste in the food industry, and methods for extracting pectin are described. Studying the possibilities of incorporating various extracts into various dishes and products, as well as assessing their sensory and nutritional characteristics, will be an important area for future research. The data obtained in the review can serve as a basis for designing experiments devoted to studying the properties and methods for obtaining essential oils and other biologically active compounds from citrus waste.
Conclusion. Three main trends in the use of citrus waste in the food industry were identified; three key trends in the field of pectin extraction and five organizational and technological directions for the development of the organization and the application of a closed-loop economy strategy. Of particular importance is the study of gentle extraction methods that ensure the preservation of bioactive components with minimal energy costs. This requires a more in-depth study of the recycling of vegetable and fruit waste, as well as raising awareness among producers of the principles of the closed-loop economy and how to implement them in production processes.
Downloads
References
Accorsi, R., Baruffaldi, G., & Manzini, R. (2020). A closed-loop packaging network design model to foster infinitely reusable and recyclable containers in food industry. Sustainable Production and Consumption, 24, 48–61. https://doi.org/10.1016/j.spc.2020.06.014. EDN: https://elibrary.ru/IOUVHP
Ademosun, A. O. (2022). Citrus peels odyssey: From the waste bin to the lab bench to the dining table. Applied Food Research, 2(1), 100083. https://doi.org/10.1016/j.afres.2022.100083. EDN: https://elibrary.ru/AIUUTS
Andrade, M. A., Barbosa, C. H., Shah, M. A., Ahmad, N., Vilarinho, F., Khwaldia, K., Ana. S., & Ramos, F. (2022). Citrus by-products: Valuable source of bioactive compounds for food applications. Antioxidants, 12(1), 38. https://doi.org/10.3390/antiox12010038. EDN: https://elibrary.ru/FBFNXK
Ben Hsouna, A., Sadaka, C., Generalić Mekinić, I., Garzoli, S., Švarc-Gajić, J., Rodrigues, F., & Mnif, W. (2023). The chemical variability, nutraceutical value, and food-industry and cosmetic applications of citrus plants: A critical review. Antioxidants, 12(2), 481. https://doi.org/10.3390/antiox12020481. EDN: https://elibrary.ru/ZQMKOW
Casas Cardoso, L., Cejudo Bastante, C., Mantell Serrano, C., & Martínez de la Ossa, E. J. (2022). Application of citrus by-products in the production of active food packaging. Antioxidants, 11(4), 738. https://doi.org/10.3390/antiox11040738. EDN: https://elibrary.ru/DDCCBY
Castro, L. A. D., Lizi, J. M., Chagas, E. G. L. D., Carvalho, R. A. D., & Vanin, F. M. (2020). From orange juice by-product in the food industry to a functional ingredient: Application in the circular economy. Foods, 9(5), 593. https://doi.org/10.3389/fsufs.2022.1003144. EDN: https://elibrary.ru/XEDFAB
Di Salvo, E., Lo Vecchio, G., De Pasquale, R., De Maria, L., Tardugno, R., Vadalà, R., & Cicero, N. (2023). Natural pigments production and their application in food, health and other industries. Nutrients, 15(8), 1923. https://doi.org/10.3390/nu15081923. EDN: https://elibrary.ru/ACIMXP
Gholipour, A., Sadegheih, A., Mostafaeipour, A., & Fakhrzad, M. B. (2024). Designing an optimal multi-objective model for a sustainable closed-loop supply chain: A case study of pomegranate in Iran. Environment, Development and Sustainability, 26(2), 3993–4027. https://doi.org/10.1007/s10668-022-02868-5. EDN: https://elibrary.ru/SUGXKD
Jagadiswaran, B., Alagarasan, V., Palanivelu, P., Theagarajan, R., Moses, J. A., & Anandharamakrishnan, C. (2021). Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies. Future Foods, 4, 100036. https://doi.org/10.1016/j.fufo.2021.100036. EDN: https://elibrary.ru/BDZDKZ
Kim, I. J., Jeong, D., & Kim, S. R. (2022). Upstream processes of citrus fruit waste biorefinery for complete valorization. Bioresource Technology, 362, 127776. https://doi.org/10.1016/j.biortech.2022.127776. EDN: https://elibrary.ru/OTTOGK
Kute, A. B., Mohapatra, D., Kotwaliwale, N., Giri, S. K., & Sawant, B. P. (2020). Characterization of pectin extracted from orange peel powder using microwave-assisted and acid extraction methods. Agricultural Research, 9, 241–248. https://doi.org/10.1007/s40003-019-00419-5. EDN: https://elibrary.ru/MGKKDQ
Kumar, M., Tomar, M., Saurabh, V., Mahajan, T., Punia, S., del Mar Contreras, M., & Kennedy, J. F. (2020). Emerging trends in pectin extraction and its anti-microbial functionalization using natural bioactives for application in food packaging. Trends in Food Science & Technology, 105, 223–237. https://doi.org/10.1016/j.tifs.2020.09.009. EDN: https://elibrary.ru/JGROHU
Lalander, C., & Vinnerås, B. (2022). Actions needed before insects can contribute to a real closed-loop circular economy in the EU. Journal of Insects as Food and Feed, 8(4), 337–342. https://doi.org/10.3920/JIFF2022.x003. EDN: https://elibrary.ru/DBXWZG
Lang, L., Wang, Y., Chen, X., Zhang, Z., Yang, N., Xue, B., & Han, W. (2020). Awareness of food waste recycling in restaurants: Evidence from China. Resources, Conservation and Recycling, 161, 104949. https://doi.org/10.1016/j.resconrec.2020.104949. EDN: https://elibrary.ru/PMKBJL
Lasunon, P., & Sengkhamparn, N. (2022). Effect of ultrasound-assisted, microwave-assisted and ultrasound-microwave-assisted extraction on pectin extraction from industrial tomato waste. Molecules, 27(4), 1157. https://doi.org/10.3390/molecules27041157. EDN: https://elibrary.ru/KEBLPK
Liao, Y., Kaviyani-Charati, M., Hajiaghaei-Keshteli, M., & Diabat, A. (2020). Designing a closed-loop supply chain network for citrus fruits crates considering environmental and economic issues. Journal of Manufacturing Systems, 55, 199–220. https://doi.org/10.1016/j.jmsy.2020.02.001. EDN: https://elibrary.ru/OOKYJT
Maqbool, Z., Khalid, W., Atiq, H. T., Koraqi, H., Javaid, Z., Alhag, S. K., Laila A., Bader, D., Mohammed A., Mohamed Af., & Al-Farga, A. (2023). Citrus waste as source of bioactive compounds: Extraction and utilization in health and food industry. Molecules, 28(4), 1636. https://doi.org/10.3390/molecules28041636. EDN: https://elibrary.ru/QGYTBR
Mahato, N., Sharma, K., Sinha, M., Baral, E. R., Koteswararao, R., Dhyani, A., Cho, МН., & Cho, S. (2020). Bio-sorbents, industrially important chemicals and novel materials from citrus processing waste as a sustainable and renewable bioresource: A review. Journal of Advanced Research, 23, 61–82. https://doi.org/10.1016/j.jare.2020.01.007. EDN: https://elibrary.ru/UXVEDU
Matsuo, Y., Akita, K., Taguchi, H., Fujii, S., Yoshie-Stark, Y., & Araki, T. (2022). Utilization and evaluation of Citrus natsudaidai peel waste as a source of natural food additives. Food Chemistry, 373, 131464. https://doi.org/10.1016/j.foodchem.2021.131464. EDN: https://elibrary.ru/KCELQX
Mosallanezhad, B., Hajiaghaei-Keshteli, M., & Triki, C. (2021). Shrimp closed-loop supply chain network design. Soft Computing, 25, 7399–7422. https://doi.org/10.1007/s00500-021-05698-1. EDN: https://elibrary.ru/HNKDQX
Narisetty, V., Cox, R., Willoughby, N., Aktas, E., Tiwari, B., Matharu, A. S., & Kumar, V. (2021). Recycling bread waste into chemical building blocks using a circular biorefining approach. Sustainable Energy & Fuels, 5(19), 4842–4849. https://doi.org/10.1039/D1SE00575H. EDN: https://elibrary.ru/LBEOWN
Novais, C., Molina, A. K., Abreu, R. M., Santo-Buelga, C., Ferreira, I. C., Pereira, C., & Barros, L. (2022). Natural food colorants and preservatives: A review, a demand, and a challenge. Journal of Agricultural and Food Chemistry, 70(9), 2789–2805. https://doi.org/10.1021/acs.jafc.1c07533. EDN: https://elibrary.ru/FZSJQW
Peng, X., Jiang, Y., Chen, Z., Osman, A. I., Farghali, M., Rooney, D. W., & Yap, P. S. (2023). Recycling municipal, agricultural and industrial waste into energy, fertilizers, food and construction materials, and economic feasibility: A review. Environmental Chemistry Letters, 21(2), 765–801. https://doi.org/10.1007/s10311-022-01551-5. EDN: https://elibrary.ru/SKGTGG
Petrunina, I. V., & Gorbunova, N. A. (2024). Using the model of closed-loop economy in certain branches of the agro-industrial complex. Food Systems, 7(2), 231–237. https://doi.org/10.21323/2618-9771-2024-7-2-231-237. EDN: https://elibrary.ru/VVKQTW
Pinotti, L., Luciano, A., Ottoboni, M., Manoni, M., Ferrari, L., Marchis, D., & Tretola, M. (2021). Recycling food leftovers in feed as opportunity to increase the sustainability of livestock production. Journal of Cleaner Production, 294, 126290. https://doi.org/10.1016/j.jclepro.2021.126290. EDN: https://elibrary.ru/JFAJTU
Roy, S., Priyadarshi, R., Łopusiewicz, Ł., Biswas, D., Chandel, V., & Rhim, J. W. (2023). Recent progress in pectin extraction, characterization, and pectin-based films for active food packaging applications: A review. International Journal of Biological Macromolecules, 239, 124248. https://doi.org/10.1016/j.ijbiomac.2023.124248. EDN: https://elibrary.ru/XDVICZ
Russo, C., Maugeri, A., Lombardo, G. E., Musumeci, L., Barreca, D., Rapisarda, A., Cirmi, S., & Navarra, M. (2021). The second life of Citrus fruit waste: A valuable source of bioactive compounds. Molecules, 26(19), 5991. https://doi.org/10.3390/molecules26195991. EDN: https://elibrary.ru/EJNEUH
Shorbagi, M., Fayek, N. M., Shao, P., & Farag, M. A. (2022). Citrus reticulata Blanco (the common mandarin) fruit: An updated review of its bioactive, extraction types, food quality, therapeutic merits, and bio-waste valorization practices to maximize its economic value. Food Bioscience, 47, 101699. https://doi.org/10.1016/j.fbio.2022.101699. EDN: https://elibrary.ru/PTRZSF
Sabanci, S., Çevik, M., & Göksu, A. (2021). Investigation of time effect on pectin production from citrus wastes with ohmic heating assisted extraction process. Journal of Food Process Engineering, 44(6), e13689. https://doi.org/10.1111/jfpe.13689. EDN: https://elibrary.ru/GMZDOY
Sharma, P., Vishvakarma, R., Gautam, K., Vimal, A., Gaur, V. K., Farooqui, A., Varjani, S., & Younis, K. (2022). Valorization of citrus peel waste for the sustainable production of value-added products. Bioresource Technology, 351, 127064. https://doi.org/10.1016/j.biortech.2022.127064. EDN: https://elibrary.ru/XSRSGF
Simonetto, M., Sgarbossa, F., Battini, D., & Govindan, K. (2022). Closed loop supply chains 4.0: From risks to benefits through advanced technologies. A literature review and research agenda. International Journal of Production Economics, 253, 108582. https://doi.org/10.1016/j.ijpe.2022.108582. EDN: https://elibrary.ru/UIFNWD
Twinomuhwezi, H., Godswill, A. C., & Kahunde, D. (2023). Extraction and characterization of pectin from orange (Citrus sinensis), lemon (Citrus limon) and tangerine (Citrus tangerina). American Journal of Physical Sciences, 1(1), 17–30. https://doi.org/10.47604/ajps.1049. EDN: https://elibrary.ru/ISENAQ
Visakh, N. U., Pathrose, B., Chellappan, M., Ranjith, M. T., Sindhu, P. V., & Mathew, D. (2022). Chemical characterisation, insecticidal and antioxidant activities of essential oils from four Citrus spp. fruit peel waste. Food Bioscience, 50, 102163. https://doi.org/10.1016/j.fbio.2022.102163. EDN: https://elibrary.ru/YFDANI
Yadav, V., Sarker, A., Yadav, A., Miftah, A. O., Bilal, M., & Iqbal, H. M. (2022). Integrated biorefinery approach to valorize citrus waste: A sustainable solution for resource recovery and environmental management. Chemosphere, 293, 133459. https://doi.org/10.1016/j.chemosphere.2021.133459. EDN: https://elibrary.ru/JNGZTJ
Zhang, C., Zhu, X., Zhang, F., Yang, X., Ni, L., Zhang, W., & Zhang, Y. (2020). Improving viscosity and gelling properties of leaf pectin by comparing five pectin extraction methods using green tea leaf as a model material. Food Hydrocolloids, 98, 105246. https://doi.org/10.1016/j.foodhyd.2019.105246. EDN: https://elibrary.ru/HHYZHN
Zoghi, A., Vedadi, S., Esfahani, Z. H., Gavlighi, H. A., & Khosravi Darani, K. (2021). A review on pectin extraction methods using lignocellulosic wastes. Biomass Conversion and Biorefinery, 1–13. https://doi.org/10.1007/s13399-021-02062-z. EDN: https://elibrary.ru/QEXGBX
Yun, D., & Liu, J. (2022). Recent advances on the development of food packaging films based on citrus processing wastes: A review. Journal of Agriculture and Food Research, 9, 100316. https://doi.org/10.1016/j.chemosphere.2021.133459. EDN: https://elibrary.ru/FZTPCV
Copyright (c) 2026 Oleg A. Suvorov, Roman H. Kandrokov, Daria A. Pesotskaya, Yulia V. Nikolaeva, Mikhail A. Shank
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
