Aproveitamento de resíduos na indústria de alimentos : uma revisão sistemática

Abstract

Industrial wastes are the end products of primary production which, although not reused, recycled or reused, has the potential to do so. Commonly, has economic value less than the cost of the product, and therefore discarded. However, while "waste" is understood as the leftover of the raw material not used for the preparation of the food product, the by-product is the same leftover, but industrially transformed. The food industry generates a considerable amount of potential waste in the form of byproducts that are still underutilized and contributes to the problem of solid waste. Thus, the present work proposed to perform a systematic review on the subject. The aim of the present study was to identify in the literature the waste and byproducts generated by the food industry, as well as their reuse and the methodologies applied to it. The articles were selected from the Food Science and Technology Abstracts database - FSTA, the established temporal window was from the last ten years (2008 to 2019), the recovered files were categorized into a matrix of analyzes and verified. The most used byproducts were spent grains, fruit cake, agri-food residues, seeds and whey, they had several applications. Through the analysis of industrial waste reuse in the food sector, evidenced in the methodologies adopted by the various authors of articles selected in the research, it was found that the waste generating industries have been using various reuse methodologies to reduce the environmental impacts that they may cause.