Editorial: Exploring sustainable strategies for active compounds from low-quality crops: Extraction, package, and development

Abstract

With the explosive growth of the global population and the rapid development of agriculture and food technology, people have shown a huge demand for high-quality and diverse food (Tripathi et al., 2019), followed by the rapid development and expansion of the food processing industry. However, this also raises new problems. To pursue products with higher nutritional value on the basis of ensuring cost stability and work efficiency, food enterprises will produce a series of low-quality by-products in each link of the food industry. They directly waste numerous low-quality raw materials, and of course, numerous nutrients contained in them can also be wasted (Spiker et al., 2017). Considering the large global population base, how to realize the value-added of low-quality crops has become a hot topic in recent years (AliAkbari et al., 2021). In view of this, many researchers have put forward some ideas, such as using low-value crops as biomass energy (Jin et al., 2018; Ganesh et al., 2022), developing New foods (Ganesh et al., 2022), using advanced processing technology to produce high value-added products (Kewuyemi et al., 2022) and improving the extraction process of active substances (Putnik et al., 2018) etc. One strategy we have noticed is to extract and utilize the nutrient-active substances contained in these low-quality crops (Kita et al., 2023), to realize the reuse of extracted materials. In the future, we can not only realize the value-added of low-quality crops, but also use these extracted active substances to develop more functional foods to meet the needs of consumers, and even try to solve some technical problems faced by the current food industry to obtain products with higher market value. This paper analyzes the content of the four latest related studies to gain insight into the significance of these research results for the food processing industry and functional food development, and to provide theoretical guidance for future research directions.